Seaweed and lucid ganoderma contained ziziphus jujuba vinegar with radiation protection function and preparation method thereof

Abstract

The invention discloses seaweed and lucid ganoderma contained ziziphus jujuba vinegar with a radiation protection function and a preparation method thereof. The seaweed and lucid ganoderma contained ziziphus jujuba vinegar comprises the following components in parts by weight: 55-65 parts of ziziphus jujuba residues, 8-12 parts of seaweeds, 6-8 parts of lucid ganoderma, 2-3 parts of edible salt, 0.028-0.032 part of cellulase, 0.017-0.023 part of pectinase, 0.2-0.4 part of yeast, 0.1-0.3 part of lactobacillus plantarum, 0.4-0.6 part of acetic bacteria, 0.8-1 part of chitosan, 3-5 parts of a glucose solution, 0.02-0.03 part of a pasteur liquid and a proper amount of water and edible ethanol. Due to matching of seaweed peptide protein and ganoderma polysaccharides, the radiation protection property of the fruit vinegar can be improved, due to a vacuum freeze-drying technique and a superfine grinding technique for treating residues, the color, the nutrient components and the flavor of the raw materials can be met to the maximum extent, and meanwhile, due to aging with salt and aging without light, the concentration of acid and the stability of polyphenol can be ensured.

Description

technical field [0001] The invention belongs to the field of functional jujube vinegar, and in particular relates to a brewing of seaweed ganoderma lucidum jujube vinegar with radiation protection function and a preparation method. Background technique [0002] Jujube is a unique fruit and vegetable resource and a unique dominant variety in my country. At present, people are showing a trend of diversification of jujube processed products. In addition to dried dates and candied dates, jujube vinegar, jujube wine, jujube slices, jujube powder and other products have also become common products in the market. Jujube is not only sweet and crisp, but also rich in nutrition, rich in sugar, protein, fat, VC, VB polysaccharides, and also contains rutin, saponins, flavonoids, amino acids and other biologically active ingredients, as well as a variety of microorganisms, trace elements and organic acids Lamps are deeply loved by consumers. However, at present, the in-depth developmen...

AI Technical Summary

Problems solved by technology

However, at present, the in-depth development of the jujube processing industry is not enough, and the value of the jujube itself is not fully reflected, and the jujube is similar to other high-quality fresh foods. For storage, the annual loss of fresh jujube due to rot accounts for about 20%-30% of the total output. Therefore, strengthening the deep processing and comprehensive utilization of jujube is an urgent problem to be solved in jujube processing, and the application of jujube dregs is one of the ways

[0003] Jujube vinegar made from dates and vinegar is a kind of fruit vinegar, and there are many other varieties of fruit vinegar. Although there are many varieties of fruit vinegar, the flavors of fruit vinegar vary widely and are not satisfactory. After all, it is a new type of fruit vinegar fermentation. The lack of technology, how to preserve the original flavor of fruit by enhancing the antioxidant capacity of the fruit during fermentation, how to increase the flavor of fruit vinegar by selecting the appropriate mixed strains and proportions, how to increase the flavor substances in fruit vinegar through liquid submerged fermentation process It is a problem to be studied in fruit vinegar technology