Acetic acid bacterium fermentation nutritive salt and use method thereof

Abstract

The invention relates to acetic acid bacterium fermentation nutritive salt, which comprises the following ingredients in percentage by weight: 26 percent to 27 percent of hydrolyzed yeast powder, 15 percent to 16 percent of ammonium citrate, 44 percent to 45 percent of glucose, 4 percent to 5 percent of dipotassium phosphate, 3 percent to 4 percent of disodium hydrogen phosphate and 5 percent to 6 percent of magnesium sulfate, perfectly, the hydrolyzed yeast powder accounts for 26.5 percent, the ammonium citrate accounts for 15.5 percent, the glucose accounts for 44.8 percent, the dipotassium phosphate accounts for 4.2 percent, the disodium hydrogen phosphate accounts for 3.7 percent, and the magnesium sulfate accounts for 5.3 percent. The invention also relates to a use method of the acetic acid bacterium fermentation nutritive salt. The acetic acid bacterium fermentation nutritive salt has the advantages that the design is unique, the nutritive requirement of the acetic acid bacterium fermentation process is completely met, the fermentation period can be shortened, the acetic acid quality can be improved, the acetic acid yield can be improved, the production cost can be reduced, and the acetic acid bacterium fermentation nutritive salt is suitable for large-scale popularization and application.

Description

technical field [0001] The invention relates to the technical field of nutrient salt solutions, in particular to the technical field of fermented nutrient salts, in particular to an acetic acid bacteria fermented nutrient salt and a method for using the same. Background technique [0002] my country's current output of vinegar is about 3 million tons (3.5% HAC) according to incomplete statistics. Vinegar production has developed rapidly in the past 20 years, with an annual growth rate of about 7%. The per capita annual consumption is also increasing year by year, from 0.7kg in 1980 to 1.5kg in 2000. [0003] There are two markets with distinct longitude and latitude in the demand structure of vinegar products: [0004] 1) Traditional vinegar product market. The traditional market refers to those vinegar products produced to meet traditional household seasoning needs. The traditional market faces almost all households. It belongs to low-end products, and the market demand...

AI Technical Summary

Problems solved by technology

[0008] Most of the existing acetic acid bacteria nutrient salt technology uses glucose as the carbon source, and then adds a certain amount of yeast powder or yeast paste. It lacks the inorganic ions necessary for the growth of acetic acid bacteria, and has low cost performance, unclear components, and physical and chemical properties. Inaccurate, unstable fermentation effect and many other problems

Images