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Ginseng and wolfberry vinegar and preparation method and application thereof

A technology of wolfberry and ginseng, which is applied in the preparation of vinegar, biochemical equipment and methods, and methods based on microorganisms, can solve the problems of not being retrieved, and achieve the effects of long shelf life, refreshing taste, and high edible value

Active Publication Date: 2016-11-09
清徐县溢美源醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no reports at home and abroad about using active lactic acid bacteria to ferment ginseng and wolfberry compound juice, and further blending the fermented liquid into Shanxi mature vinegar to prepare ginseng and wolfberry vinegar

Method used

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  • Ginseng and wolfberry vinegar and preparation method and application thereof
  • Ginseng and wolfberry vinegar and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Ginseng wolfberry vinegar, the preparation method comprises the following steps:

[0041] (1) Prepare ginseng and wolfberry compound juice, and make the number of viable bacteria 1×10 9 The cfu / ml Lactobacillus plantarum liquid is added to the sterilized ginseng and wolfberry compound juice at a volume ratio of 3:100, and fermented at a constant temperature of 37°C until the pH of the liquid reaches 4.3 to obtain the fermented compound juice; among them, the Lactobacillus plantarum S35 The number of live bacteria is 1.4×10 9 cfu / mL.

[0042] The ginseng and wolfberry compound juice comprises the following components: ginseng powder 10g / L, concentrated wolfberry juice 40g / L, yeast extract powder 13g / L, tomato juice 12g / L, sodium acetate 0.6g / L, distilled water 1000g. The preparation method of the ginseng and wolfberry compound juice specifically comprises: weighing ginseng powder, concentrated wolfberry juice, yeast extract powder, tomato juice and sodium acetate accor...

Embodiment 2

[0047] Ginseng wolfberry vinegar, the preparation method comprises the following steps:

[0048] (1) Prepare ginseng and wolfberry compound juice, and make the number of viable bacteria 1×10 9 The cfu / ml Lactobacillus plantarum liquid is added to the sterilized ginseng and wolfberry compound juice at a volume ratio of 4:100, and fermented at a constant temperature of 37°C until the pH of the liquid reaches 4.1 to obtain the fermented compound juice; among them, the Lactobacillus plantarum S35 The number of live bacteria is 1.8×10 9 cfu / mL.

[0049] The ginseng and wolfberry compound juice comprises the following components: ginseng powder 15g / L, concentrated wolfberry juice 25g / L, yeast extract powder 15g / L, tomato juice 15g / L, and sodium acetate 0.9g / L. The preparation method of this ginseng and wolfberry compound juice is the same as in Example 1.

[0050] (2) Centrifuge the fermented compound juice for 8 min under the condition of 5000r / min, and get the supernatant;

[...

Embodiment 3

[0054] Ginseng wolfberry vinegar, the preparation method comprises the following steps:

[0055] (1) Prepare ginseng and wolfberry compound juice, and make the number of viable bacteria 1×10 9 The cfu / ml Lactobacillus plantarum liquid is added to the sterilized ginseng and wolfberry compound juice at a volume ratio of 5:100, and fermented at a constant temperature at 37°C until the pH of the liquid reaches 3.9 to obtain the fermented compound juice; among them, the Lactobacillus plantarum S35 The number of live bacteria is 2.2×10 9 cfu / mL.

[0056] The ginseng and wolfberry compound juice comprises the following components: ginseng powder 20g / L, concentrated wolfberry juice 30g / L, yeast extract powder 17g / L, tomato juice 18g / L, sodium acetate 1.2g / L. The preparation method of this ginseng and wolfberry compound juice is the same as in Example 1.

[0057] (2) Centrifuge the fermented compound juice for 9min under the condition of 5000r / min, and take the supernatant;

[0058...

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Abstract

The invention discloses a ginseng and wolfberry vinegar and a preparation method and application thereof. The preparation method comprises the following steps of adding lactobacillus plantarum liquid into ginseng and wolfberry composite juice, and fermenting, so as to prepare fermenting composite juice; centrifuging, and collecting a supernatant; adding the supernatant into Shanxi well-aged vinegar according to a ratio, and uniformly mixing, so as to obtain the ginseng and wolfberry vinegar. The ginseng and wolfberry vinegar prepared by the preparation method has the advantages that the total content of ginsenosides Re and Rg1 is up to 1.6mg / L, the content of polysaccharide is up to 11.5mg / L, the shelf life is long, the nutrient value is high, the sensing quality is good, the ginseng and wolfberry vinegar can be used as a beverage or seasoning, and the market development potential is better.

Description

technical field [0001] The invention relates to the field of food fermentation, in particular to ginseng and wolfberry vinegar fermented by lactic acid bacteria. Background technique [0002] Medical books record: "Acetic acid is warm, appetizing and nourishing the liver, strengthening muscles and bones, sobering up and eliminating food, lowering Qi to ward off evil spirits, detoxifying fish and crab scales and other poisons, and good for a long time with a strong taste and fragrance." Modern scientific research has proved that vinegar has anti-inflammatory properties. Fatigue, regulating blood sugar, regulating blood lipids, lowering blood pressure, anti-oxidation, anti-cancer, promoting appetite, preventing osteoporosis and other physiological functions. Shanxi Mature Vinegar has a long production history, and is known as "the best vinegar in the world" because of its superior material selection, unique craftsmanship and strong flavor. [0003] Ginseng is a traditional pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00A61K36/815A61P37/02A61P39/06A61P17/00A61P1/14A61P1/16A61P13/12A61P27/02A61P9/12A61P3/10A61P39/00C12R1/25
CPCA61K36/258A61K36/815C12J1/00A61K2300/00
Inventor 施海滨王建东王洋郜全卫刘义刘力
Owner 清徐县溢美源醋业有限公司
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