Production method of garlic vinegar

Abstract

A production method of garlic vinegar comprises the following steps of: 1) preparing a mixture, 2) blending, 3) inoculating and fermenting, and 4) sterilizing. The garlic vinegar is all-natural, nontoxic and free from side effects, can reduce blood pressure, blood fat and blood sugar after taken for a long time, tonifies Yang and deficiency, has positive effects on preventing and treating tracheitis, pneumonia, nephritis and pain, and growing and blacking hair, and is health food capable of improving immunologic functions, building a body and strengthening the foundation.

Description

Technical field [0001] The invention relates to vinegar brewing technology, in particular to a production method of garlic vinegar. Background technique [0002] In recent years, with the development of science and technology, people's research on vinegar has become more and more extensive, not only requiring it to have good edible value, but also requiring high health and medicinal value. At present, when melons, cane sugar, beet sugar, etc. are used as raw materials, the carbohydrates therein are used for enzymatic conversion to decompose polysaccharides into fructose and glucose; fructose and glucose react under the action of beer yeast and ovoid yeast to produce ethanol and Carbon dioxide; ethanol fermented by yeast, in the presence of oxygen, is further fermented into acetic acid by the action of acetic acid bacteria. Although some people are studying garlic as a raw material and using the above-mentioned single brewing method to obtain edible vinegar, it cannot be used in ...

AI Technical Summary

Problems solved by technology

Although someone is researching garlic as a raw material and using the above-mentioned single brewing method to obtain edible vinegar, it cannot be used in industrialized production because of complex process, high cost, poor taste and serious damage to nutritional components.