573results about "Vinegar preparation" patented technology

The invention relates to the field of separation devices and using methods, in particular to a residue separation device for grain vinegar production and a using method, the residue separation device comprises a separation box, a rack, an extrusion plate A, an extrusion plate B, a control cylinder, a linkage assembly, a filter screen, a cleaning brush, a sealing cover and a linear driving structure; the inner side of the separation box is slidably connected with a rack; an extrusion plate A is welded on the inner side of the rack; an extrusion plate B is arranged at the upper end of the extrusion plate A; a control cylinder for controlling the extrusion plate B to lift is mounted at the upper end of the rack; grain vinegar residues in a filter bag are preliminarily extruded through an extrusion plate B, then the extruded vinegar juice is further filtered through a filter screen, the separation efficiency and quality are improved, a linkage assembly is arranged on the inner side of the device, when the extrusion plate B descends, a cleaning brush is driven to move on the upper surface of the filter screen, blockages are automatically removed, and the device is convenient to use. And the separation box is driven to move up and down in the grain vinegar residue separation process, so that the residue separation speed and efficiency are improved.

The invention belongs to the technical field of table vinegar fermentation, and particularly relates to an all-solid-state astragalus membranaceus vinegar fermentation process. The preparation method comprises the following steps: S1, performing soaking and enzymolysis pretreatment; s2, layered cooking and humidity gradient; s3, performing time-sharing inoculation on the mixed materials and the strains; s4, carrying out alcoholic fermentation; s5, acetic fermentation; s6, smoking and fermenting; s7, vinegar spraying; according to the process, the release efficiency of astragalus polysaccharide and a carbon source is remarkably improved through weak base enzymolysis and a segmented temperature and humidity control technology, mass transfer is enhanced by adopting a porous carrier, and stable fermentation is achieved in cooperation with mineral substance slow-release microcapsules; aroma precursors are generated step by step through the two-stage smoking and fermenting process, functional components and flavor substances are synchronously extracted through spraying circulation, and efficient fermentation and flavor collaborative optimization are achieved.

The invention discloses acetobacter aceti as well as an isolated culture method and application thereof, and belongs to the technical field of microorganisms. According to the invention, an acetobacter aceti SCU-LH-1 strain is separated and screened from vinegar culture, and the preservation number is CGMCC (China General Microbiological Culture Collection Center) NO.33010. The strain provided by the invention can be used for producing litchi kernel table vinegar, lactic acid is preferentially synthesized in the fermentation process, the proportion of organic acid in the table vinegar is changed, and the proportion of lactic acid to acetic acid is remarkably increased, so that the taste of the table vinegar is effectively improved, and the table vinegar is softer and mellower; and the contents of ester components such as isoamyl acetate and lychee flavor components such as geraniol in the table vinegar are increased, so that the table vinegar has richer lychee flavor. According to the method, efficient utilization of fruit byproducts can be achieved, high-quality table vinegar is produced, reasonable utilization of resources is achieved, the raw material source of table vinegar production is expanded, the production cost is reduced, and good economic benefits and environmental benefits are achieved.

The invention discloses a high-yield flower and fruit aroma strain, culture thereof and application of the high-yield flower and fruit aroma strain in sauce-flavor food brewing, the strain is named as Wickerhamomyces anomalus GZZJ2023Y053, and is preserved in the China Center for Type Culture Collection (CCTCC) with the preservation number of CCTCC NO: M 2025875, and the preservation number of the strain is CCTCC NO: M 2025875. The preservation date is April 24, 2025; the preservation address is Wuhan University, Wuhan, China. The culture method of Wickerhamomyces anomalus comprises the following steps: inoculating activated Wickerhamomyces anomalus GZZJ2023Y053 into a liquid culture medium, and fermenting at constant temperature to obtain a seed solution; the invention also provides an application of the Wickerhamomyces anomalus GZZJ2023Y053 in preparation of ethyl acetate and brewing of sauce-flavor foods. According to the method, multiple Wickerhamomyces anomalus separated from fermented grains is subjected to separation culture, the content of ethyl acetate is measured after fermentation is finished, then the screened Wickerhamomyces anomalus GZZJ2023Y053 has the capacity of producing ethyl acetate at high yield, and after fermentation conditions are further optimized, the yield of the ethyl acetate is improved. The capability of synthesizing ethyl acetate is greatly improved.

The invention discloses a making method and application of saccharopolyspora baking koji and malt koji for brewing food, and belongs to the field of microbial technology and brewing production thereof. The preparation method comprises the following steps: by taking saccharopolyspora roseus preserved in a laboratory as a function strengthening strain and taking crushed red wheat as a carrier, adding baked wheat or wheat malt, proportionally inoculating a saccharopolyspora roseus solution, uniformly stirring, and culturing in a solid-state fermentation box for 120 hours to prepare the strengthened saccharopolyspora roseus wheat koji. The saccharifying power of the finally obtained wheat koji can reach 2769.46 + / -22.37 U / g absolute dry wheat koji, the liquefying power of the finally obtained wheat koji can reach 2.36 + / -0.11 U / g absolute dry wheat koji, the saccharifying power and the liquefying power of the finally obtained wheat koji are both higher than those of original raw wheat koji, the stability of the wheat koji is further improved, and the content of flavor substances including nitrogen-containing flavor compounds, aldehyde ketone substances and ester substances in the yellow wine is increased.

The preparation method comprises the following steps: mixing salvia miltiorrhiza-schisandra chinensis superfine powder and roxburgh rose normal juice in a ratio of 3: 2: 5, carrying out composite enzymolysis and saccharomyces cerevisiae pretreatment, and sequentially carrying out aspergillus oryzae solid-state fermentation, acetobacter pasteurianus liquid-state index fed-batch fermentation and lactobacillus plantarum anaerobic flavor fermentation, so as to obtain the vinegar product with the homology of medicine and food. And parameters are regulated and controlled in real time through the three-layer stacked LSTM neural network. According to the invention, the conversion rate of tanshinone IIA to tanshinol reaches 65.8%, the total acid is greater than or equal to 7.2 g / 100mL, at least 21 flavor substances are contained, the batch difference rate is 4.2%, the energy consumption is reduced by 29.2%, the equipment utilization rate is increased by 50%, the product safety reaches the standard, and the method has a health-care function and palatability, and is suitable for industrial production.

The present invention provides a material having the excellent effect of inhibiting the sourness of a food product.　A sourness inhibitor for a food product, the sourness inhibitor having a carotenoid degradation product as an active ingredient. This sourness inhibitor may be prepared by means of a production method comprising a step for obtaining a carotenoid degradation product by subjecting a carotenoid in oil or fat to an oxidation process. The carotenoid degradation product is preferably one or more degradation products selected from the group consisting of carotenes and xanthophylls. The sourness inhibitor is optimally used as a material for inhibiting the sourness of a food product, or the like, that contains a sour component.

The invention relates to the field of vinegar wine production, and discloses a vinegar wine formula with beauty maintaining and young keeping functions and a preparation method thereof.The preparation method comprises the following steps that S1, raw material pretreatment is conducted, specifically, finished rice wine fermented for one month is filtered through a filter screen to remove rice wine residues; s2, secondary fermentation: adding lactobacillus plantarum into the finished product rice wine for secondary fermentation; s3, tertiary fermentation: taking out the liquid after the secondary fermentation, and adding lactobacillus acidophilus for tertiary fermentation; and S4, post-treatment: disinfecting a filling container, and filling the finished product vinegar wine into the filling container by using a filling machine for storage. According to the present invention, the rice wine, the lactobacillus plantarum and the lactobacillus acidophilus are scientifically proportioned, and the double-bacterium step-by-step fermentation process is adopted, such that the synergistic output of a variety of active substances is achieved; lactic acid and gamma-aminobutyric acid (GABA) are enriched through secondary anaerobic fermentation, lactobacillus acidophilus is induced to generate exopolysaccharides through third-time micro-aerobic fermentation, and the effects of the product in the aspects of nutritional supplement, beauty maintaining and young keeping are remarkably enhanced.

A food processing apparatus includes: a reaction tank that contains a reaction liquid including a food ingredient; a reaction pipe that is disposed in the reaction tank and on whose outer surface a photocatalyst (included in a thin film layer) is provided; a light source that irradiates the photocatalyst with light from inside of the reaction pipe; a dissolved oxygen concentration measurer (dissolved oxygen meter) that measures a dissolved oxygen concentration in the reaction liquid; and a controller that stops light irradiation from the light source if a measured dissolved oxygen concentration exceeds a preset first dissolved oxygen concentration.

The invention provides an optimal control system and method for brewing fermentation of gingko and tartary buckwheat vinegar, and relates to the technical field of food fermentation engineering. The method comprises the following steps: S1, on the basis of a mixed raw material of a fed ginkgo biloba extract and tartary buckwheat powder, acquiring raw material component data in real time by adopting an online spectrum analysis technology, associating initial environment parameters by a multivariable fusion analysis method, and generating raw material characteristic fingerprints and an optimal starting environment parameter set; raw material component data are obtained in real time through an online spectral analysis technology, initial environment parameters are associated with a multivariate fusion analysis method, accurate generation of raw material characteristic fingerprints and optimal starting environment parameters is achieved, adaptability and stability of the fermentation starting stage are remarkably improved, real-time calculation of a dynamic time sequence prediction model on the pH change trend is achieved, and the stability of the fermentation starting stage is improved. And a parameter adaptive control algorithm is matched.

The invention discloses faint scent pure rice vinegar and a preparation method thereof. The preparation method comprises the following steps: S1, raw material treatment, S2, liquefaction and saccharification, S3, alcoholic fermentation, S4, rice wine treatment, S5, acetic fermentation, S6, filtration, S7, nanofiltration, S8, sterilization, filling and the like. According to the present invention, starch debranching enzyme is adopted to hydrolyze alpha-1, 6-glucosidic bonds, 20-28 DEG C micro-low temperature prolonged time fermentation is adopted, precipitation distillation, ultrafiltration and nanofiltration double filtration and other processes are adopted, full fermentation, full decoloration and odor removal are performed, high-quality and odor-free rice vinegar is produced, the fermentation speed is rapid, the fermentation is complete, the preparation method is simple, the operation is convenient, the cost is low, and the method is suitable for industrial production. The method is high in additional value and has good popularization and application value.

The present application relates to the technical field of strain fermentation, and particularly relates to a multi-strain fermentation equipment and a fermentation process thereof, which comprises a mixing mechanism, the mixing mechanism comprises a chassis, a cleaning mechanism for cleaning raw materials and a material distribution mechanism for putting the raw materials into the mixing mechanism are arranged on the mixing mechanism; the present application realizes full-process automatic operation of multi-strain fermentation by integrating the functions of cleaning, crushing, sub-packaging, additive distribution and mixed liquid transfer, the cleaning mechanism adopts a spiral lifting type cleaning disc combined with a crushing design of a pressing disc, so that the cleaning and crushing of the raw materials can be completed in the same equipment, the process conversion time is greatly reduced, and the production efficiency is improved; the present application can automatically distribute the cleaned and crushed raw materials to different fermentation cylinders in equal amounts and accurately add fermentation aids suitable for different strains by arranging the material distribution mechanism and a double-cavity additive box, the opening and closing of the feeding gap are controlled by an output electric cylinder, so that the quantitative addition of the additives is ensured, and the stability and consistency of the fermentation products are improved.

The invention belongs to the technical field of table vinegar production, and discloses health-preserving table vinegar based on a codonopsis pilosula extract, which comprises the following components in percentage by weight: 70-80% of domestic drinking water, 10-20% of bran, 10-20% of wheat, 10-20% of corn, 10-20% of highland barley, 10-20% of pea, 10-20% of barley, 10-20% of codonopsis pilosula extract, 10-20% of edible salt, 10-20% of alcoholization microorganism and 10-20% of acetic fermentation microorganism. The wheat bran accounts for 15%-20%; the wheat accounts for 5%-15%. The radix codonopsis extract is added into the table vinegar, the radix codonopsis extract, the wheat, the corn, the highland barley, the peas and the barley are jointly used as production raw materials of the table vinegar, and compared with traditional table vinegar, due to addition of the radix codonopsis extract, the taste of the table vinegar can be improved; the health-care vinegar has the effects of nourishing the heart, tonifying middle-Jiao and Qi, invigorating spleen and tonifying lung, nourishing blood and promoting salivation, enhancing immunity, improving cardiovascular and cerebrovascular functions, soothing the nerves and nourishing the heart, and compared with traditional vinegar, the health-care vinegar is higher in nutritional value and does not cause damage to the health of eaters while the edible safety of the vinegar is guaranteed.

The present invention relates to: a method for preparing a Hovenia dulcis Thunb fruit fermented vinegar having hangover relief and liver protection effects; and a beverage composition prepared using the same as a main ingredient. In the method for preparing fermented vinegar by using Hovenia dulcis Thunb fruits of the present invention, a Hovenia dulcis Thunb fruits concentrate is made using Hovenia dulcis Thunb fruits and is adjusted to 16° Brix. 10% (v / v) seed mash is inoculated thereto and subjected to alcohol fermentation at a temperature of 28 to 32° C. Then obtained alcoholic fermentation filtrate is used as a substrate of acetic acid fermentation. In the acetic acid fermentation, a fermented liquid obtained through alcoholic fermentation of Hovenia dulcis Thunb fruits is inoculated with 10% (v / v) of a vinegar starter, and then fermented at a temperature of 28 to 32° C. under a 120 to 180 rpm condition.

The invention relates to a health-preserving and sleep-aiding vinegar beverage and a preparation method thereof. The prepared health-preserving and sleep-aiding vinegar beverage has the effects of soothing the nerves, aiding sleep, nourishing the liver, arresting sweating and maintaining heart and blood vessels.

This invention relates to a highly stress-tolerant cyst-forming yeast and its application in aged vinegar production, belonging to the field of vinegar brewing technology. To screen for ester-producing yeast strains with high stress tolerance and apply them to the aged vinegar brewing process, this invention isolated a yeast strain ZLCY-93 from the fermentation mash and vinegar mash of Shanxi aged vinegar. This strain exhibits high enzyme production, high ester production capacity, stronger adaptability to high temperature, high acidity, high osmotic pressure, and high concentration of ethanol during fermentation, good fermentation performance, and outstanding aroma production. Morphological and molecular biological analysis identified this yeast strain as a cyst-forming yeast. This invention combines yeast ZLCY-93 with practical experience in aged vinegar production to create bran koji, which, when applied to aged vinegar production, can shorten the fermentation cycle, improve raw material utilization, promote flavor compound formation, and enhance product quality.

The invention provides lactobacillus coryniformis Z5-1 as well as a culture method and application thereof, and belongs to the technical field of food fermentation. The preservation number of the lactobacillus clavuliformis Z5-1 is CGMCC (China General Microbiological Culture Collection Center) No.31547, the lactobacillus clavuliformis Z5-1 is preserved in the China General Microbiological Culture Collection Center (CGMCC) on August 5, 2024, and the lactobacillus clavuliformis Z5-1 has good degradation and conversion effects on ethanol. The lactobacillus clavuliformis Z5-1 is inoculated in a high-alcohol-degree or other fermentation environment, so that ethanol in the environment can be effectively degraded, or ethanol generated in the fermentation process is converted into various flavor substances, and the quality of fermented food is improved; and the strain culture mode is simple and convenient to operate, low in cost and easy to popularize and apply in laboratories and industrial production.

The invention relates to the technical field of vinegar brewing, and discloses a vinegar brewing device which comprises a workbench, multiple sets of supporting assemblies used for adjusting the height are arranged on the side wall of the workbench, multiple sets of position adjusting assemblies are arranged on the wall face of the bottom of the workbench, and each position adjusting assembly comprises a sliding block assembled with the wall face of the bottom of the workbench in a sliding mode. A mechanical arm is mounted at the bottom of the sliding block, and a dispersing manipulator for turning over solid acetic acid is mounted at the other end of the mechanical arm. According to the technical scheme, through the supporting assembly, the position adjusting assembly, the mechanical arm and the dispersing mechanical arm, the dispersing mechanical arm can directly turn over and stir solid acetic acid in the turning over cylinder and can continuously grab and disperse the solid acetic acid, and after the dispersing mechanical arm continuously takes out the solid acetic acid from a grabbing part in the solid acetic acid, the solid acetic acid is rotationally dispersed; and a plurality of groups of dispersion manipulators can be used for simultaneously carrying out grabbing operation, so that the overturning efficiency of the solid acetic acid is improved.

The invention relates to the technical field of food processing, in particular to a method for fully utilizing potato raw materials and a product prepared by the method. The potato probiotic fermented beverage and the potato vinegar product provided by the invention are rich in potato flavor, rich in short-chain fatty acid, soluble protein, small-molecule active peptide and the like, and have potential effects of resisting oxidation, diminishing inflammation, enhancing the immunity of the organism, regulating blood pressure and the like; the potato high-fiber nutrition powder is rich in dietary fiber and can be widely applied to processing of staple food and snack food. In addition, through continuous production of the potato probiotic fermented beverage / vinegar and the high-fiber nutrition powder, full utilization of potato raw materials can be realized.

The disclosure provides microbial composition and application in reducing biogenic amines, and belongs to the technical field of food processing and manufacturing. The disclosure provides a construction method for an inoculated biogenic amine degrading lactic acid bacteria flora and an application in reducing biogenic amines in cyclic rice steeping and persistently inhibiting invasion of amine producing microorganisms. In the disclosure, a lactic acid bacteria ternary interacting flora that efficiently inhibits invasion of the amine producing microorganisms is constructed. In a rice steeping process in preparation of a brewed product, the lactic acid bacteria ternary interacting flora is inoculated for rice steeping, and a cyclic rice steeping process is improved. The result shows that inoculation of the lactic acid bacteria ternary interacting flora and utilization of the improved rice steeping process may effectively reduce the content of biogenic amines in rice steeping water and completely inhibit invasion of the amine producing microorganisms to realize zero growth of the biogenic amines, thereby creating conditions for the cyclic rice steeping process in mass production in a plant.

The object of the present invention is a method of producing acetic acid by acetic fermentation, wherein the fermentation medium, which is cider containing 5.2 % w / w ethanol and 20 g / dm3 glucose, is fed from above into a tubular bioreactor at a volume rate of 30 cm3 / h, using a retention time of 66.6 h for the fermentation medium in the reactor; oxygen is fed from the bottom of the bioreactor at a pressure of 110 000 Pa and a volume intensity of 480 cm3 / h; characterised in that the tubular bioreactor is filled with a porous bed obtained by a method comprising the steps of: (a) the apple pomace shall be vacuum dried at a temperature of 40 to 80°C, preferably 50 to 70°C, more preferably at 60°C and under pressure of 60 000Pa to give a product with a moisture content of 40%; (b) the material obtained is subjected to further drying, preferably in a convection dryer, at a temperature of 100 to 110°C, preferably 105°C, until a product with a moisture content of 20% is obtained; (c) the apple pomace with a moisture content of 20% is mixed with charcoal, preferably apple charcoal, silicon oxide, calcium carbonate and calcium sulphate and crushed, followed by the addition of an aqueous glass solution and the whole is mixed, the quantities of the individual components being as follows: apple pomace with a moisture content of 20% (61.82%), charcoal (30.91%), silicon oxide SiO2 (0.46%), aqueous glass, solution of 10% by weight in water (6.18%), calcium carbonate anhydrous (0.31%), calcium sulphate anhydrous (0.31%); (d) the resulting mass is extruded in an extruder operating at a screw speed of 200 rpm, a compression ratio of 1.75 and a heating power of 2kW to produce extrudates with a diameter of 20-30 mm, preferably 25 mm; (e) extrudates are allowed to rest for 24 h; whereby, prior to the acetic fermentation process, the bed is subjected to conditioning, in which the extrudates are crushed, washed with distilled water at room temperature, and poured over a solution of the following composition: water (62.28%), apple juice (31.14%), ethanol 70% v / v (6.23%), magnesium sulphate (VI) (0.05%), lyophilised cultures of Acetobacter (0.31%); and left for 48 h using a pure oxygen flow rate of 10 ml / min.

The utility model discloses a rice vinegar production liquefying tank which comprises a liquefying tank main body, the outer side wall of the liquefying tank main body is fixedly connected with a support frame, the top end of the liquefying tank main body is provided with a sealing cover, the sealing cover is provided with a stirring mechanism and a liquid discharging mechanism, and the liquid discharging mechanism is locally positioned in the stirring mechanism; the stirring mechanism comprises a motor and a rotating hollow rod, the side wall of the upper portion of the rotating hollow rod penetrates through the top end of the sealing cover and is fixedly connected with a driven gear, the output end of the motor is fixedly connected with a driving gear, and the outer side wall of the driving gear is in meshed connection with the outer side wall of the driven gear. By arranging the stirring mechanism, when the raw materials are stirred, the stirring mechanism continuously conveys the raw materials at the lower part upwards and scatters the raw materials, so that the raw materials are fully fermented; by arranging the liquid discharging mechanism and the filter screen, when rice vinegar is fermented and discharged, liquid is directly extracted, the liquid is filtered by the filter screen during extraction, the liquid is pure, the quality of finished products is high, and the processing efficiency is improved.

The utility model discloses an acetic fermentation stirring device for condiment production, which relates to the technical field of condiment production and comprises a fermentation device body, the fermentation device body comprises a bearing base, and a fermentation tank is movably mounted at the top of the bearing base. A supporting vertical plate is fixedly installed at the edge position of the rear end of the top of the bearing base, material guiding mechanisms are arranged on the two sides of the fermentation tank, and a lifting mechanism is arranged in the supporting vertical plate. The second motor is arranged, the output end of the second motor is used for driving the driving rod to rotate, the fermentation tank is driven to turn over, materials inside the second motor can be conveniently guided out and guided into the next working procedure in cooperation with the guide hopper, then the materials inside the second motor can be rapidly taken out, labor force is reduced, meanwhile, the working efficiency can be improved, and the limiting ring is arranged, so that the working efficiency is improved. When the fermentation tank is overturned, the limiting sliding columns slide in the limiting grooves in a matched mode, the overturning position of the fermentation tank can be limited, and overturning stability is promoted.

The utility model relates to the field of rice vinegar fermentation, and discloses a rice vinegar fermentation reaction device which comprises a fermentation barrel, a heat preservation ring is sleeved on the periphery of the fermentation barrel, a heating plate is arranged between the heat preservation ring and the fermentation barrel, a temperature sensor is embedded on the fermentation barrel, a motor is arranged on the bottom wall of the fermentation barrel, and the motor is connected with the heating plate. The center rods are rotationally connected with connecting rods through bearings, one ends of the connecting rods extend to be fixedly connected with stirring blades, the gears are in meshed connection with racks, the racks are arranged on the outer sides of adjusting rods, the adjusting rods are arranged in the center rods in an up-down sliding mode, and the tops of the adjusting rods are in threaded connection with adjusting knobs. According to the rice vinegar fermentation device, the temperature sensor, the heating plate, the motor, the gear, the rack and the stirring blades are matched to realize efficient fermentation of rice vinegar.

The invention belongs to the field of vinegar preparation, and particularly relates to health-preserving vinegar, a preparation method thereof and a movable health-preserving vinegar workshop. The health-preserving vinegar comprises the following raw materials in parts by weight: 90-110 parts of sorghum, 8-12 parts of millet, 8-12 parts of rice husks, 8-12 parts of black beans, 8-12 parts of soybeans, 8-12 parts of red dates, 2-4 parts of Chinese wolfberry fruits, 2-4 parts of apples and 2-4 parts of radix codonopsis. The preparation method comprises the following steps: crushing apples to obtain apple paste, crushing and mixing other raw materials, mixing the crushed and mixed raw materials with the apple paste and water, fermenting at 40-45 DEG C for 30-35 days to obtain vinegar culture, spraying vinegar, taking first sprayed vinegar, and filling and packaging after sampling inspection is qualified. The raw materials are scientifically matched, process parameters are accurate, and the product is rich in nutrition and mellow in flavor, has seasoning and health preserving effects, and is safe and reliable to eat.

To provide a technique for reducing undesirable sourness generated during long-term storage in a food composition containing acetic acid.SOLUTION: Provided is a food composition that fulfills the following requirements (i) and (ii): (i) the content of acetic acid is 2 mass% or more; (ii) the proportion of the content (mass ppm) of pyroglutamic acid to the content (mass%) of acetic acid is 70 or less.SELECTED DRAWING: None

The application provides application of a Codonopsis lanceolata composite fruit vinegar in preparation of a drug for preventing and treating acute liver injury, and belongs to the technical field of medicines.The Codonopsis lanceolata composite fruit vinegar is prepared from Codonopsis lanceolata as raw material and a composite fermentation fruit vinegar prepared from Pueraria lobata and Hovenia dulcis as research object, an acute alcoholic liver injury model of mice is established, the activities of ALT and AST in serum of the mice and the contents of TC, TG, LDL-C and HDL-C in serum of the mice and the contents of SOD, MDA and GSH in liver tissue of the mice are determined, and pathological sections of the livers of the mice are used as evaluation indexes, and it is found that the Codonopsis lanceolata composite fruit vinegar has a remarkable prevention and treatment effect on acute alcoholic liver injury.

The invention belongs to the technical field of vinegar cylinder fermented grain turning, and particularly discloses a full-automatic vinegar cylinder fermented grain turning machine which comprises a cross body, a radial-opening self-adaptive fermented grain turning mechanism and a distance-adjustable walking device, the radial-opening self-adaptive fermented grain turning mechanism is arranged on the cross body, and the distance-adjustable walking device is arranged on the cross body. The adaptability to the size of the vinegar jar is high, and the walking distance and the fermented grain turning part can be flexibly adjusted to adapt to the vinegar jars with different sizes and inner diameters; various components work cooperatively, so that not only is the vinegar grains turned over comprehensively, but also the vinegar grains adhered to the cylinder wall are scraped off, and the vinegar quality is improved; the operation of transferring the vinegar culture between the vinegar cylinders is high in automation degree, clear in process and easy to operate, and the labor intensity of workers is reduced.

The application belongs to the technical field of biological medicine, and particularly relates to a lactobacillus paracasei and application thereof. The lactobacillus paracasei ZY101 is preserved in the China General Microbiological Culture Collection Center, has a preservation number of CGMCC No. 32360, a preservation date of October 25, 2024, and an address of No. 3, Beichen West Road, Chaoyang District, Beijing. Compared with a commercial bacillus acidophilus, the apricot vinegar prepared by using the lactobacillus paracasei ZY101 has new substances including linalool, alpha-farnesene, 2-phenylacetic acid ethyl ester and geranylgeraniol, and further promotes the aroma of the apricot vinegar. Compared with the commercial bacillus acidophilus, the existing substances are obviously improved, and specifically include ethyl acetate, isoamyl acetate, ethyl octanoate, ethyl hexanoate, acetoin, methyl palmitate, gamma-deca-lactone, ethyl dodecanoate, delta-deca-lactone, trans-nerolidol and dihydro-beta-ionone.