Preparation method for low-purine edible fungus vinegar rich in amino acid and vitamin D

Abstract

The invention discloses a preparation method for low-purine edible fungus vinegar rich in amino acid and vitamin D. The method comprises the steps that edible fungi and arthrobacter ultrasound breaking liquid are prepared; the arthrobacter (ATCC21606) breaking liquid, 5% saccharose and active dry yeast are added for alcoholic fermentation, and acetic fermentation, plate-frame pressure filtration and preparation are performed with mixed acetic acid bacteria (an acetic acid bacterium AS1.01 and Gluconacetobacter hansenii, ATCC 23769). The preparation method is characterized in that the arthrobacter breaking liquid which is high in xanthine oxidase activity is added before alcoholic fermentation is performed, acetic fermentation is performed with the Gluconacetobacter (hansenii, ATCC 23769) which can generate fiber, intermittent fermentation with standing and stirring performed alternately is adopted, vinegar liquid is sterilized through plate-frame pressure filtration, and therefore the obtained fungus vinegar is rich in amino nitrogen, safe in purine content and high in vitamin D content.

Description

technical field [0001] The invention belongs to the field of beverage processing, and in particular relates to a method for preparing edible mushroom vinegar low in purines and rich in amino acids and vitamin D. Background technique [0002] Edible mushrooms are known as "vegetable meat" and "vegetable meat". They are vegetables closest to meat and milk nutrition; some mushrooms have better protein amino acid composition than beef. Fresh mushrooms contain 5% protein, while dried mushrooms have a protein content as high as 35% to 40%, and are rich in 18 kinds of amino acids; they are rich in dietary fiber and have the effect of laxative and detoxification; they also contain a lot of trace elements, and every 100 grams of mushrooms The trace elements contained in mushrooms can meet the daily needs of the human body, and the phosphorus content is equivalent to that of fish, and the iron content is also extremely high; rich carotene can be converted into vitamin A in the human b...

AI Technical Summary

Problems solved by technology

[0007] Aiming at the disadvantage of low amino acid content in traditional vinegar, and avoiding the disadvantages of high purine content and vitamin D-free in the existing bacterial vinegar process, the present invention develops an amino nitrogen by using Arthrobacter (ATCC21606) broken liquid and edible fungus raw materials Rich, safe purine content, edible mushroom vinegar containing vitamin D

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