256results about "Vinegar preparation" patented technology

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 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.

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 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.

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 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.

This invention belongs to the field of cryogenic concentration technology, specifically relating to a cryogenic concentration method. It involves freezing a dilute solution into a solid or solid-liquid mixture, using gas as an energy medium, and leveraging the solid structure of the frozen material's surface and interior. Heat is transferred to the frozen material by applying negative or positive pressure. Through dissolution and separation, solutions are collected in stages to obtain solutions of different concentrations. Solutions meeting the target concentration are transferred to the next stage; solutions not meeting the target concentration are reused to further increase the concentration. This method improves the efficiency of cryogenic concentration and separation purification, is simple to operate, and is suitable for applications in food, cosmetics, biopharmaceuticals, petrochemicals, metal processing, and environmental protection.

A clarification and filtration device for rice vinegar includes a clarification tank for clarifying rice vinegar and a filter assembly for filtering rice vinegar. The clarification tank has legs installed at its bottom and also includes a mounting frame. The filter assembly is mounted above the mounting frame. A vertical slide block is connected to the bottom of the inner wall of the clarification tank. A sealing plate is vertically slidably connected to the vertical slide block. An outlet is provided on the sealing plate. An extension seat corresponding to the vertical slide block extends from the outside of the clarification tank. The extension seat communicates with the clarification tank through the outlet. A control mechanism is connected to the clarification tank to control the up-and-down movement of the sealing plate. In this invention, the outlet is located on the sealing plate, and the sealing plate is vertically slidably connected to the vertical slide block. Therefore, the height of the outlet can be adjusted according to the height of the sediment layer, ensuring that the outlet is above the sediment layer and preventing a large amount of sediment from flowing out of the outlet pipe, which would affect the operation of the pump.

The invention discloses a novel functional microbiome fortified yeast and application thereof in improving the quality of Shanxi mature vinegar. The invention provides a combined bacterium, which is prepared from Aspergillus sp. (ACCC 34193), Saccharomycopsis fibulligera (9203) ACCC 21511, Lichtheimia ramosa (5977) ACCC 34192, Bacillus velezensis (9386) ACCC 64506, and Lactobacillus plantarum (9600) ACCC 64531, and the combined bacterium is prepared from the following raw materials: Aspergillus sp. (9177), Saccharomycopsis fibulligera (9203), ACCC 21511, Lichtheimia ramosa (5977), ACCC 64506, and Lactobacillus plantarum (9600). The invention also provides a fortified yeast containing the combined bacteria. Compared with the traditional vinegar koji, the Shanxi mature vinegar prepared by using the strengthened koji disclosed by the invention not only improves the saccharification power, flavor and appearance of the vinegar koji, but also effectively improves the quality, flavor and functional substance content of the mature vinegar.

The invention relates to the field of food biotechnology and fermentation engineering, and discloses lipid-lowering health-preserving vinegar capable of strengthening an amino acid metabolic pathway and a preparation process thereof, and the lipid-lowering health-preserving vinegar capable of strengthening the amino acid metabolic pathway is prepared by fermenting soybean protein isolate, silkworm chrysalis protein powder, broken rice, oat bran, a metabolism anchoring regulation composite emulsion and a plant extract. According to the metabolism anchoring regulation composite emulsion, carrier oligopeptide, pyridoxal-5-phosphoric acid and metal ions are utilized to construct a coordination system, and the microbial amino acid metabolism flow direction is directionally regulated. The preparation process is completed by adopting lactobacillus plantarum and acetobacter pasteurianus through anaerobic-aerobic variable-temperature variable-dissolved-oxygen coupling fermentation. Through a metabolic network intervention strategy, the enrichment efficiency of gamma-aminobutyric acid and hydrophobic active oligopeptide in the finished product is remarkably improved, and the flavor of the product is improved, so that the table vinegar is endowed with stronger auxiliary lipid-lowering and pressure-lowering effects.

The utility model provides a solid acetic acid homogenizing fermentation drum which comprises a fermentation drum body, a feed port, a liquid inlet, a stainless steel pipe, a flange, a heating belt, an electric slip ring, a rack, a motor transmission system and a transmission shaft. Raw materials are conveyed through the left-side pipeline, wine and acetic bacteria are conveyed through the right-side pipeline, and mechanical conveying of the raw materials is achieved; a temperature control device is arranged, so that the temperature of vinegar grains in the fermentation drum can be monitored in real time to determine a fire point; a heating belt is wound on the drum body, and the drum body is wound through an electric slip ring and a heating belt connector, so that the entangling phenomenon can be avoided when the fermentation drum rotates forwards and backwards, and materials in the drum can be heated to reach a proper fermentation temperature; a rack is arranged below the rotary drum, transmission shafts are arranged on the periphery of the rack, and the fermentation rotary drum is positively and negatively rotated through rollers, so that the fermentation uniformity of vinegar grains in the rotary drum is ensured. According to the utility model, the problems of more required equipment and manpower and unstable acetic fermentation in the acetic fermentation stage are solved.

The utility model provides a high-efficiency sterilization device for rice vinegar production, which belongs to the technical field of rice vinegar production devices and comprises a tower body, a tower cover arranged at the top of the tower body, a tower bottom arranged at the bottom of the tower body, a feed port arranged in the tower cover in a penetrating manner, a discharge port arranged in the tower bottom in a penetrating manner and an annular distributor arranged in the tower body, the annular distributor is connected with the feeding port through the filtering assembly, the turbulent flow generator is arranged below the annular distributor, the spiral heating pipe is arranged in the tower body, a user can filter rice vinegar entering the tower body in a multi-layer mode through the filtering assembly, impurities of different particle sizes are effectively intercepted, and impurity residues in the rice vinegar are reduced; after the rice vinegar is treated by the filtering assembly, smooth transition and uniform distribution of the filtered rice vinegar are realized through the annular distributor, and then the rice vinegar is in a turbulent flow state by virtue of the turbulent flow generator, so that the contact area and time of the rice vinegar and the heating component during heating sterilization are increased, and the sterilization stability of the device on the rice vinegar is improved.

The present application relates to the technical field of vinegar brewing, and discloses a method for brewing Guizhou sun-dried vinegar by using high-temperature Daqu to ferment wine mash, which relies on the unique microbial ecological advantages of the Chishui River basin, and comprises the following steps: firstly, pretreating glutinous rice, then adding the pretreated glutinous rice into local sauce-flavor high-temperature Daqu to prepare wine mash through alcohol fermentation; secondly, mixing the wine mash with bran and chaff at a ratio of 3L:1kg:0.125kg, and inoculating the mixture with traditional sun-dried vinegar seed koji; thirdly, completing vinegar koji fermentation by following the solid-state layered fermentation process of vinegar koji; and finally, obtaining finished sun-dried vinegar through three sets of circulating vinegar spraying, pasteurization, daily sunning and night airing aging. The present application optimizes the flavor basis of wine mash from the source, increases the total content of esters in vinegar koji by 22.1% and the total content of acids by 28.1%, introduces three kinds of volatile flavor substances unique to high-temperature Daqu, shortens the sunning aging period from 1-3 years to 6-8 months, and forms a differentiated flavor with both sauce-flavor heritage and sun-dried vinegar original flavor, thereby providing a new path for the quality upgrading and characteristic development of Guizhou sun-dried vinegar industry.

The utility model relates to the technical field of vinegar production, and discloses a stock solution clarification device for vinegar production, which comprises a clarification tank, a material collecting box is arranged at the top of the clarification tank, a rotating shaft is rotatably connected between the front surface and the back surface of the inner wall of the material collecting box, and a plurality of partition plates are fixedly connected to the outer surface of the rotating shaft. And the two ends of the rotating shaft rotationally penetrate through the material collecting box. After the motor II is started to drive the rotating shaft, the plurality of partition plates and the two cams to rotate, granulated sugar added into the material collecting box can be vibrated and is prevented from being adhered to the inner wall of the material collecting box, and intermittent blanking is performed after the granulated sugar is uniformly distributed into the material collecting box, so that the granulated sugar can be uniformly added into the clarification tank; the subsequent stirring and mixing efficiency is improved, and meanwhile, the problems that part of granulated sugar is wasted, the quality of vinegar after being subsequently fused with the granulated sugar is reduced and the working environment is polluted due to the fact that the vinegar is easy to fly to the outside of the clarification tank in a manner of uniformly blanking by beating are avoided.

The invention relates to an all-solid-state vinegar fermentation process which comprises the following steps: based on a starchy raw material, adding and mixing a plurality of fermentation catalysts and waste vinasse to prepare a fermentation raw material; filling the fermentation raw materials into a fermentation tank for fermentation; in the fermentation process, an interval bottom-starting and fermented grain turning mode is adopted. According to the method, a wine mash preparation link is creatively omitted, a starchy raw material is taken as a basis, and a fermentation catalyst is synchronously added to directly enter a tank, so that the mixed fermentation raw material is fermented in a whole-course solid-state environment, and the integrity of a fermentation substrate is guaranteed while a process chain is simplified. According to the invention, an indirect bottom turning fermentation process is adopted to replace a daily turning operation mode commonly used in the prior art; through indirect oxygen supply regulation and control, a micro-ecological environment preferred by functional microorganisms such as lactic acid bacteria is constructed for a fermentation system, and growth and reproduction of the fermentation system and synthesis of target metabolites (non-volatile acids) are facilitated.

This utility model relates to the field of vinegar brewing technology and discloses a high-efficiency mixing device for vinegar fermentation raw materials, including a fermentation tank. A drive motor is installed at the top of the fermentation tank, and a stirring shaft is installed at the output end of the drive motor for transmission. A stirring assembly for mixing and fermenting materials is installed on the stirring shaft. An inlet and a outlet for feeding and discharging materials are respectively installed at the top and bottom of the fermentation tank. The stirring assembly includes a mounting sleeve linearly arranged on the outer wall of the stirring shaft, and multiple main stirring blades arranged in a circular pattern are rotatably connected to the outer wall of the mounting sleeve. Through the setting of control and pressure-bearing components, the rotation speed of the main stirring blades is dynamically adjusted according to the pressure of the materials at different stages, avoiding excessively fast or slow rotation speeds that could affect the fermentation effect and cause energy waste.

The invention provides an automatic supporting rod cloth-supporting device for a fermentation tank. The automatic supporting rod cloth-supporting device comprises a covering cloth winding unit; the automatic supporting rod unit comprises a supporting rod, a swing rod, a connecting piece, a first air cylinder and a second air cylinder, the output end of the first air cylinder is connected with the bottom of the supporting rod through the connecting piece, the bottom of the supporting rod is hinged to the connecting piece, the second air cylinder is fixedly connected with the connecting piece, and the output end of the second air cylinder is connected with the bottom of the supporting rod through the swing rod; the control unit comprises a temperature sensor, an electromagnetic valve and a PLC which are electrically connected, and the PLC is used for controlling the first air cylinder to ascend and descend through the electromagnetic valve according to the temperature value, detected by the temperature sensor, in the fermentation tank, so that the supporting rod supports the covering cloth to be away from and close to the top opening of the fermentation tank, and the temperature in the fermentation tank is changed. Automatic operation of supporting cloth by the supporting rods of the fermentation tank is realized, the fermentation quality is improved, and clean production is realized.

The invention provides high-activity crataegus pinnatifida fruit vinegar and a preparation method thereof.The preparation method comprises the steps that crataegus pinnatifida fruits are juiced, then a composite chelating agent composed of polyglucuronic acid and monopotassium phosphate is added for chelating treatment, and a polysaccharide-metal ion cross-linked network is removed; then adding endo-beta-1, 4-glucanase to carry out linear polysaccharide directional enzymolysis, so that the viscosity of the fruit juice is obviously reduced; after the components are adjusted, double modified yeast beta-glucan microspheres are added, yeast is inoculated for alcoholic fermentation, the microspheres are subjected to double grafting modification through galactooligosaccharide and theaflavin, and active components in the crabapple can be directionally captured and stabilized through hydrophilic and hydrophobic effects respectively; after alcohol fermentation is finished, acetic bacteria are inoculated for acetic fermentation, and finally, filtering and sterilization are performed. According to the method disclosed by the invention, by virtue of a synergistic strategy of breaking a network firstly, then carrying out enzymolysis debonding and then carrying out microsphere loading, the fermentation mass transfer efficiency is effectively improved, and meanwhile, the retention rate of functional components such as polyphenol and saponin in the fruit vinegar is increased.

The invention relates to flavored fruit vinegar and a preparation method thereof, and the flavored fruit vinegar has the beneficial effects that the coexistence of flavor and nutrition is realized through the matching of apples and roxburgh roses; wherein the apple juice is used as a fermentation substrate, so that stable sugar-acid ratio and mellow feeling are provided; the rosa roxburghii tratt greatly enriches active ingredients such as vitamin C, SOD, polyphenol and the like, and lays a health-care foundation of the product. In the fermentation process, the synergistic effect of saccharomycetes, acetic bacteria and lactic acid bacteria is adopted, the saccharomycetes efficiently complete alcoholic fermentation, the acetic bacteria dominate acid production, the lactic acid bacteria not only can generate soft lactic acid, more importantly, metabolites of the lactic acid bacteria can effectively complex and convert tannin astringency in the roxburgh roses, and the taste is fundamentally improved. The final product successfully integrates the mellowness of the apples and the high nutrition of the roxburgh roses and is free of obvious bitter and astringent taste, and the taste, flavor and nutritional value are comprehensively improved.

The invention discloses a control method for prolonging a yeast fermentation period based on moisture retention of a bacterial cellulose membrane, which comprises the following steps: S1, preparing nano-scale bacterial cellulose, and preparing a cellulose suspension based on the nano-scale bacterial cellulose; s2, preparing a yeast basic blank, adding the cellulose suspension into the yeast basic blank, uniformly stirring, and performing compression molding to obtain a yeast blank; s3, preparing moisturizing film spray from the cellulose suspension, a thickening agent and an auxiliary moisturizing agent, and uniformly spraying the moisturizing film spray on the outer surface of the yeast blank; and S4, transferring the yeast blank sprayed with the spray into a fermentation workshop for fermentation. According to the method, a stable and high-humidity microenvironment can be constructed, and the water evaporation rate is effectively slowed down on the premise of not changing the core of a traditional process, so that the whole fermentation process is actively delayed, time conditions are created for sufficient synthesis and accumulation of flavor substances in the yeast for making hard liquor, and finally the purpose of remarkably improving the aroma richness and physicochemical indexes of the yeast for making hard liquor is achieved.

Vinegar with natural sweetener, characterized by comprising a mixture of one liter of wine vinegar combined with between 20 and 30 grams of leaves of Stevia Rebaudiana Bertoni, which allows it to develop a product with new characteristic notes in terms of flavor. The method of obtaining the product comprises a first stage of filling barrels by mixing wine vinegar with the Stevia leaves until the barrel is filled to three-quarters of its capacity, with a proportion of between twenty and thirty grams of Stevia per liter of vinegar; a second stage in which a film known as the "mother of vinegar" is formed; and a third stage of emptying the product and refilling with wine or vinegar; all carried out at a constant temperature between 20°C and 40°C.

The application belongs to the technical field of vinegar brewing, and provides a compound koji inoculated with indigenous Aspergillus oryzae and Aspergillus niger and a method for strengthening Shanxi old mature vinegar. Indigenous Aspergillus oryzae CGMCC 42103 with high yield of acid protease and glutaminease and Aspergillus niger CGMCC 15672 with high yield of saccharifying enzyme are mixed and inoculated in bran and soybean powder medium to prepare compound koji, and the prepared compound koji is applied to the fermentation process of Shanxi old mature vinegar to prepare new vinegar, the total acid, amino acid nitrogen, non-volatile acid and glutamic acid content of the new vinegar are 6.18 g / 100 mL, 0.38 g / 100 mL, 2.45 g / 100 mL and 58.83 mg / 100 mL respectively, compared with the comparative example in which only highland millet with a mass fraction of 60% is added in the alcohol fermentation stage to carry out conventional fermentation of food vinegar, the new vinegar is improved by 20.47%, 153.33%, 33.15% and 118.86% respectively, and the content of organic acid and volatile aroma components is enriched.

The utility model relates to the technical field of table vinegar processing equipment, in particular to a table vinegar sterilizing and cooling device which comprises a stirring box, a stirring assembly, a discharging assembly, a cooling assembly and an auxiliary assembly. The stirring assembly comprises a stirring shaft, rotating seats, scraping strips and a stirring rod, the stirring shaft is rotationally connected with the stirring box and penetrates through the stirring box, the two rotating seats are fixedly connected with the stirring shaft and located in the stirring box, and the two scraping strips are fixedly connected with the rotating seats and attached to the inner wall of the stirring box; a plurality of stirring rods are fixedly connected with the stirring shaft and located between the stirring shaft and the scraping strip, the discharging assembly and the auxiliary assembly are connected with the stirring box, and the cooling assembly is connected with the discharging assembly. And bacteria are easy to breed in the box body.

This invention belongs to the field of vinegar brewing technology, and provides a multi-strain co-fermentation selenium-enriched active probiotic functional vinegar and its preparation method. Jujube enzymatic hydrolysate, malt juice, and ultrafine powder of Astragalus-Codonopsis compound traditional Chinese medicine are mixed in a certain proportion, and sodium selenite is added. Alcoholic fermentation is carried out using Saccharomyces cerevisiae CGMCC 34906. After alcoholic fermentation, acetic acid and lactic acid fermentation is carried out using a compound inoculum of Lactobacillus plantarum and Acetobacter pasteurization. After fermentation, the mixture is centrifuged, filtered, sterilized, post-ripened, blended, and sterilized. Active selenium-enriched Lactobacillus plantarum microcapsules are added, resulting in a double enhancement of selenium enrichment and active probiotics, yielding a selenium-enriched active probiotic functional vinegar. The vinegar is reddish-brown in color and has a complex aroma of jujube and malt fermentation, along with the aroma of traditional Chinese medicine. It has a mellow and pure sour taste with a long aftertaste. The flavor is rich and pleasant; total selenium ≥ 0.10 mg / L, and the number of viable lactic acid bacteria ≥ 10. 7 CFU / mL, polysaccharides ≥60.00 mg / 100 mL, saponins ≥2.50 mg / 100 mL.

The present invention belongs to the technical field of microorganisms, and specifically relates to a Lactiplantibacillus plantarum, and a composition, culture, fermentation product, food product, or dietary supplement comprising same. The present invention also relates to a method for fermentation using the Lactiplantibacillus plantarum and the composition comprising same. The present invention also relates to use of the Lactiplantibacillus plantarum and the composition comprising same in fermentation and in the preparation of an antioxidant.

Disclosed are bacterial strain HSCY 2073, isolation and screening thereof, and application thereof in improvement on flavor quality of vinegar. Bacterial strain HSCY 2073 is identified as Lactobacillus sp. and is deposited in China General Microbiological Culture Collection Center, where deposit date is 21 November 2019, and deposit number is CGMCC No. 18982. Bacterial strain HSCY 2073 in the present disclosure is Lactobacillus sp. that has strong acetic acid and ethanol tolerance and excellent effect of producing non-volatile acid, and can produce high contents of 5 aroma substances including acetaldehyde, ethyl acetate, isobutyl acetate, isoamyl acetate and ethyl 3-methylvalerate that have fruit aromas. The lactobacillus can adapt to high-acid, high-alcohol and oligotrophic harsh environments, etc. of vinegar brewing, and has strong ability of high acid tolerance.

According to the clausena lansium vinegar and the preparation method thereof, polygonatum odoratum and hawthorn are added in the fermentation process, pericarpium citri reticulatae, folium mori and honey are added after fermentation is completed, and the prepared clausena lansium vinegar product can neutralize in-vivo free radicals, promote lipid decomposition, relieve vascular inflammation response, lower the blood fat and blood sugar level and inhibit liver from synthesizing cholesterol; the added pericarpium citri reticulatae, radix polygonati officinalis, hawthorn, folium mori and honey have the effects of clearing heat, reducing pathogenic fire, resolving phlegm, relieving asthma, eliminating indigestion, reducing nodules and the like, and the effect of the clausena lansium vinegar can be enhanced.

The utility model discloses a vinegar brewing, fermenting and cooling tank device which comprises a tank body, a fermentation tank, a cooling device and a cooling device. A tank cover is arranged at the upper end of the tank body, a feed liquid and yeast inlet is formed in the tank cover, and a fermentation liquid outlet is formed in the bottom of the tank body. The motor is arranged at the top of the tank cover through a bearing seat and is provided with a stirring shaft extending into the tank body, and the stirring shaft is provided with a plurality of groups of stirring blades; the cooling coil is mounted on the outer wall of the tank body; the water-cooled jacket cover is arranged at the lower section of the tank body and is provided with an inner cavity surrounding the cooling coil pipe, a spraying water inlet is formed in the upper end of the inner cavity, and a spraying water outlet is formed in the lower end of the inner cavity; wherein the outer side of the tank body is also coated with a layer of silencing cotton plate. The stirring shaft is arranged in the tank body, and the cooling coil is arranged outside the tank body for fermenting and cooling vinegar, so that the cooling efficiency and uniformity are improved; meanwhile, the water-cooling sleeve cover adopts spray water circulation cooling, further heat dissipation of the cooling coil and the tank body can be effectively achieved, noise is absorbed in cooperation with an external noise reduction cotton plate, and production noise of a workshop is reduced.