Bifid vinegar

Abstract

The invention provides bifid vinegar comprising eatable vinegar brewing raw material, bifidobactirium, saccharomyces cerevisiae and acetic acid bacteria, wherein the mass ratio of the adding quantityof bifidobactirium strain liquid (10<8>-10<12>cfu / ml) to main raw material is 0.5:1; the mass ratio of the adding quantity of saccharomyces cerevisiae strain liquid (10<8>-10<12>cfu / ml) to the main raw material is 0.1:1-0.5:1; and the mass ratio of the adding quantity of acetic acid bacterium strain liquid (10<8>-10<12>cfu / ml) to the main raw material is 0.3:1-0.5:1. The bifid vinegar is brewed bya crude material vinegar-brewing method, a solid-state fermentation method and other methods, the acetic acid bacteria are fermented for about 24 hours at the temperature of 32-44 DEG C in the processing step of fermenting acetic acid, the bifidobactirium is added into a fermentation tank in an aseptic way and the mixture is fermented together after being stirred evenly; the total acidity is measured every day, salt is added after one week when the total acidity reaches 3-8%, and the fermentation is terminated. The bifid vinegar is prepared by fermenting the bifidobactirium (anaerobic) and the acetic acid bacteria (aerobic) togetherby a modern biological engineering technique according to the microecological principle of a human body, and the bifidobactirium oxidizes and synthesizes the acetic acid in the fermentation process, also generates lactic acid and other nutritional components which are good for the body and has higher nutritive value.

Description

technical field [0001] The invention relates to the subject fields of microbiology, microecology, bioengineering fermentation technology, nutrition and the like, and specifically relates to vinegar. Background technique [0002] Vinegar is a traditional condiment in my country. It is a condiment made from grain or fruit through natural fermentation of various microorganisms. It is rich in nutrients and contains protein, amino acids, organic acids, inorganic substances and various sugars. It contains more than 18 kinds of free amino acids, including all 8 kinds of amino acids necessary for the human body. It has high nutritional and health value. It not only adds flavor to dishes, but also plays an important role in medicine. Modern studies have shown that vinegar has pharmacological effects such as relieving fatigue, regulating blood sugar and lipid metabolism, anti-oxidation, and promoting appetite. [0003] For vinegar, people are no longer satisfied with traditional simpl...

AI Technical Summary

Problems solved by technology

However, since bifidofactors can promote the growth of harmful Clostridium perfringens while promoting the growth of bifidobacteria, toxicological tests must be passed to prevent side effects; the amount of bifidofactors added at the same time must be sufficient to show bifidobacteria The intestine-regulating effect produced by activation and reproduction, and because there are many types of bifidofactors, the exact name and amount of bifidofactors must be indicated on the product label, and the added bifidofactors are relatively expensive, which increases the cost of vinegar

Therefore, with the development and progress of society and the continuous improvement of people's living standards, the existing vinegar can no longer meet the needs of people's lives, and it will be the main theme of the development of the times to seek high-taste ecological vinegar that has more nutritional and health value and can prevent diseases and strengthen the body.

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