Preparation method of selenium-rich edible vinegar

Abstract

The invention discloses a preparation method of a selenium-rich edible vinegar. In the invention, the selenium-rich edible vinegar is brewed through a solid state fermentation process of raw materials comprising selenium-rich corn and sorghum, selenium is chelated with Daqu powder and Aspergillus albicans as a saccharification agent and proteins in a protease enzymatic hydrolysis raw material in the Daqu powder as oligopeptide substances or amino acid, and stable organic selenium is formed through a biochemical reaction of a fumigating process, so it is beneficial to realize human body absorption and function performance; and selenium-containing drinking water is used when the used Aspergillus albicans is cultured in order to induce the Aspergillus albicans to generate an enzyme system converting inorganic selenium to organic selenium. The fumigating process maintains a temperature in a range of 105-110DEG C, and can promote the chelation of peptides amino acids and selenium in order to form a stable organic compound. The selenium-rich brewed edible vinegar prepared through the method has the advantages of stable selenium compound, good color, excellent fragrance and good taste, and has strong health functions, and the content of selenium in 1kg of the finished vinegar is 0.98-1.20mg.

Description

technical field [0001] The invention belongs to the technical field of food brewing, and in particular relates to a preparation method of selenium-enriched vinegar. Background technique [0002] Selenium exists in proteases with multiple functions in the human body, and has the functions of anti-oxidation, anti-tumor, cardiovascular protection, promotion of metabolism, reduction of heavy metal toxicity, and protection of eyesight and visual organs. For example, ginseng has the effect of delaying aging, and the main reason is that it contains more selenium; Ganoderma lucidum and Cordyceps can prevent cancer, fight cancer, and regulate immunity, and selenium is one of its main functional components; related to its high selenium content. Correspondingly, the lack of selenium in the human body can cause various diseases. [0003] At present, diseases caused by selenium deficiency are mainly prevented and treated by artificial selenium supplementation. Inorganic selenium is hi...

AI Technical Summary

Problems solved by technology

[0004] Selenium-enriched vinegar has the functions of both selenium and vinegar, and is a new type of vinegar product integrating seasoning and health care functions. Therefore, selenium-enriched vinegar has become a hot topic of research, such as Chinese patents 200410011258. The preparation method of selenium vinegar and selenium-enriched vinegar products, but the disadvantages of the prepared vinegar are: ①Use Aspergillus niger or Aspergillus oryzae to convert inorganic selenium such as sodium selenite and selenium dioxide into organic selenium and add it to the finished vinegar Among them, vinegar has an obvious koji taste; ② After microorganisms convert inorganic selenium into organic selenium compounds, they are directly added to the finished vinegar without a series of fermentation processes and complex biochemical reactions, and its stability is poor, and it is easy to chelate with acetic acid The formation of precipitates is not conducive to human absorption; ③The content of selenium is generally low, which is difficult to meet the daily selenium demand of the human body