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Health vinegar beverage containing lactic acid bacteria and preparation method thereof

A technology for health-care vinegar and lactic acid bacteria, which is applied in the food field, can solve the problems of heavy astringent taste, insufficient content and variety of nutrients and functional components, and difficulty in entrance.

Active Publication Date: 2017-07-28
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Most of the above-mentioned inventions focus on raw materials, and the preparation method still adopts the traditional single acetic acid bacteria fermentation. The acetic acid content in the finished product is high, the astringent taste is heavy, and it is not easy to import, and the utilization rate of a single strain of raw materials is not high, which will cause a lot of damage. waste, the content and types of various nutrients and functional ingredients are not rich enough

Method used

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  • Health vinegar beverage containing lactic acid bacteria and preparation method thereof
  • Health vinegar beverage containing lactic acid bacteria and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] A preparation method of a health-care vinegar beverage containing lactic acid bacteria, comprising the steps of:

[0056] Step 1 Raw material processing: choose black rice as the main raw material, pulverize it with a superfine pulverizer, pass through a 60-mesh sieve and mix it with water at a volume ratio of 1:1, then gelatinize at 55°C for 50 minutes, keep its temperature to be used;

[0057] Step 2 saccharification: add glucoamylase to the gelatinized black rice, and saccharify at 55°C for 10 hours;

[0058] Step 3: Mix koji: add Aspergillus japonica, Daqu and water into the saccharified black rice, mix evenly, and compact it. The weight ratio of black rice, Aspergillus japonica, Daqu and water is 1:0.1:0.35:3 ; The Daqu is selected from barley, wheat and pea as raw materials, enriched in the finished variety of Aspergillus, Rhizopus and yeast microorganisms in nature;

[0059] Step 4 Alcoholic fermentation: Send the mixed koji materials to the alcohol fermentatio...

Embodiment 2

[0067] A preparation method of a health-care vinegar beverage containing lactic acid bacteria, comprising the steps of:

[0068] Step 1 Raw material processing: select high-quality black rice as the main raw material, pulverize it with a superfine pulverizer, pass through a 60-mesh sieve and mix it with water at a volume ratio of 1:5, and then gelatinize at 58°C for 60 minutes. maintain its temperature for use;

[0069] Step 2 saccharification: add glucoamylase to the gelatinized black rice, and saccharify at 55°C for 10 hours;

[0070] Step 3: Mix koji: add Aspergillus japonica, Daqu and water into the saccharified black rice, mix evenly, and compact it. The weight ratio of black rice, Aspergillus japonica, Daqu and water is 1:0.15:0.38:3.5 ;

[0071] Step 4 Alcoholic fermentation: send the mixed koji material to the alcohol fermentation tank, control the temperature of the fermentation room at 30-32°C, insert yeast and lactic acid bacteria for mixed fermentation, fermentat...

Embodiment 3

[0079] A preparation method of a health-care vinegar beverage containing lactic acid bacteria, comprising the steps of:

[0080] Step 1 Raw material processing: select high-quality black rice as the main material, crush it with a superfine pulverizer, pass through a 60-mesh sieve and mix it with water at a volume ratio of 1:10, and then gelatinize at 60°C for 50-60 minutes , keep its temperature for use;

[0081] Step 2 saccharification: add glucoamylase to the gelatinized black rice, and saccharify at 55°C for 12 hours;

[0082] Step 3: Mix koji: add Aspergillus japonica, Daqu and water into the saccharified black rice, mix evenly, and compact it. The weight ratio of black rice, Aspergillus japonica, Daqu and water is 1:0.2:0.45:4 ;

[0083] Step 4 Alcoholic fermentation: Send the mixed koji materials to the alcohol fermentation tank. The temperature of the fermentation room is controlled at 30-32°C. Add selenium-enriched yeast and lactic acid bacteria for mixed fermentatio...

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Abstract

The invention belongs to the technical field of food and relates to health vinegar, a health vinegar beverage rich in lactic acid bacteria and a preparation method thereof. The health vinegar beverage is prepared according to the following steps: by taking black rice as a main material, pasting, saccharifying, mixing yeast, performing alcoholic fermentation, performing acetic fermentation, smoking and fermenting, pouring vinegar, and the like. In the brewing process, lactic acid bacteria, selenium-enriched yeast and acetic bacteria are used for cooperatively fermenting, so that the lactic acid content in the product is promoted and the product flavor and taste are improved. The selenium-enriched yeast can increase the organic selenium content in the product, can promote anti-oxidation effect and can enhance the immunity of the organism and the function of preventing tumor. Active lactic acid bacteria are added and mixed into the vinegar beverage in the later period, so that the vinegar beverage can synergically exert the anti-oxidation effect and can adjust the enteric microbial flora balance. In the product, the taste of the vinegar and the vinegar beverage can be improved, the category and content of functional components are increased, the healthcare effect is well exerted and the market requirement is met.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a health-care vinegar and a functional health-care vinegar drink rich in active lactic acid bacteria, and to a preparation method of the vinegar and the health-care vinegar drink containing lactic acid bacteria. Background technique [0002] Vinegar is an acidic condiment brewed by traditional fermentation process. It not only has a unique flavor, but also is rich in nutrients and contains a variety of functional factors. Traditional vinegar contains polyphenols, flavonoids, melanin and other antioxidant components, which can resist oxidative stress in the body, and have the effects of protecting the liver, anti-aging, and preventing cardiovascular diseases. In recent years, with the improvement of people's awareness of health care, various vinegar drinks are increasingly sought after by people. [0003] The raw materials are rich in polyphenols and flavonoids, especially black rice...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12J1/08A23L2/38A23L2/52A23L33/14A23L33/16C12R1/25C12R1/225C12R1/02C12R1/66
CPCA23L2/382A23L2/52C12J1/04C12J1/08A23V2002/00A23V2400/123A23V2400/147A23V2400/175A23V2400/169A23V2200/02A23V2200/308A23V2200/324A23V2200/3204
Inventor 夏婷王敏姚佳慧张瑾程程宋佳
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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