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Brewing process for vitamin bifidobacteriam vinegar

A technology of bifidocidin and technology, which is applied in the field of brewing technology of Vita bifidocidin, can solve the problems of affecting efficacy and poor stability of Vc, and achieve the effect of improving efficacy, increasing efficiency, and reasonable solid-state addition time

Active Publication Date: 2006-11-08
洛阳九九龄醋业保健品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, Vc is added to vinegar, usually before the vinegar liquid is filled, and the stability of Vc is poor, which affects its efficacy.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: The brewing process of the present invention is as follows: first select the main and auxiliary raw materials; carry out alcoholic fermentation of the selected main and auxiliary raw materials, and seal them for 10 days at room temperature at 20°C, and monitor the wine clearness at any time; then carry out the fermentation of vinegar : At room temperature of 25°C, pour the unstrained spirits for 19 days, and check the temperature and acidity at any time; during the fermentation period of acetic acid, add the functional ingredient Vc in solid form to vinegar and vinegar to participate in the fermentation, and the weight ratio of the addition is 0.25%, and add 1% salt for storage when aging On the 12th, add mature vinegar unstrained spirits to the vat of smoked unstrained spirits and cover it, keep the pressure at 1.6 atmospheres, turn the unstrained spirits once a day for 8 days, and pour vinegar in the pool; sterilize the vinegar before filling: temperature ...

Embodiment 2

[0021] Embodiment 2: The brewing process of the present invention is as follows: first select the main and auxiliary raw materials; carry out alcoholic fermentation of the selected main and auxiliary raw materials, at room temperature 20 ° C, seal for 10 days, and monitor the alcohol content at any time; then carry out the fermentation of vinegar: At room temperature 26°C, pour the fermented grains for 17 days, and check the temperature and acidity at any time; during the fermentation period of acetic acid, add the functional ingredient Vc in solid form to the vinegar fermented grains to participate in the fermentation, and the weight ratio added is 0.28%, and 1.2% salt is added for storage during aging 13 Day; add mature vinegar unstrained spirits to the vat of smoked unstrained spirits and cover it, keep the pressure at 1.8 atmospheres, turn the unstrained spirits once a day for 9 days, and pour vinegar in the shower pool; sterilize the vinegar before filling: at a temperature...

Embodiment 3

[0022] Embodiment 3: The brewing process of the present invention is as follows: first select the main and auxiliary raw materials; carry out alcoholic fermentation of the main and auxiliary raw materials that have been selected, and seal them for 10 days at room temperature at 20°C, and monitor the alcohol content at any time; then carry out the fermentation of vinegar: At room temperature 28°C, pour the unstrained spirits for 15 days, and check the temperature and acidity at any time; during the fermentation period of acetic acid, add the functional ingredient Vc in solid form to the vinegar unstrained spirits to participate in the fermentation, and the weight ratio of the addition is 0.30%, and add 1.3% salt to seal up for 12 Day; add mature vinegar unstrained spirits to the vat of smoked unstrained spirits and cover it, keep the pressure at 1.9 atmospheres, turn the unstrained spirits once a day for 10 days, and pour vinegar on top; sterilize the vinegar before filling: temp...

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PUM

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Abstract

The present invention discloses brewing process of vitamin-bifidobacterium vinegar. The brewing process includes the steps of sorting materials, alcoholic fermentation of the materials, vinegar fermentation, ageing, fuming, sterilizing and packing. It features sealed vinegar fermentation at 25-28 deg.c for 15-20 days while monitoring alcohol content; the addition of vitamin C in the amount not less than 0.25% during vinegar fermentation; the addition of table salt in 1-2% during ageing; and the addition of bifidobacterium factor in in the amount not less than 0.7% before packing. The vitamin-bifidobacterium vinegar has the health functions of activating probiotics in intestinal tract, generating vitamins, regulating blood fat, blocking the synthesis of carcinogenic factor, etc.

Description

technical field [0001] The invention belongs to a method for brewing vinegar, and mainly relates to a brewing process of Vita bifidocidin. Background technique [0002] Vinegar has a production and development history of thousands of years in my country. It is one of the popular condiments that Chinese people like to eat, and has broad market prospects and development space. There are many enterprises producing vinegar in my country, all over the country, but most of them use traditional crafts to improve little in terms of material selection and proportioning. Most enterprises in production do not have a strict quality assurance system, which is highly random, not only the production quality is unstable, but also the utilization rate of raw materials is low. Its mouthfeel, color and luster and local flavor are all unsatisfactory, especially dare not care about the use of product nutritional enhancer. Vc is a national statutory food nutrition fortifier. Vc has strong reduc...

Claims

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Application Information

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IPC IPC(8): C12J1/00
Inventor 王体军王绍卿王亚瑞
Owner 洛阳九九龄醋业保健品有限公司
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