Preparation method of black fungus apple vinegar

Abstract

The invention discloses a preparation method of black fungus apple vinegar, which comprises the following steps: 1. inoculating a black fungus strain in a basal culture medium, and culturing at 28 DEG C for 7 days; 2. inoculating the activated strain into a sterilized liquid culture medium, standing at room temperature for 24 hours, putting into an oscillator, and culturing at 30 DEG C at the rate of 150 rpm for 8 days; 3. carrying out wall-breaking homogenization on the strain subjected to amplification culture twice, blending with apple juice subjected to heating sterilization, inoculating yeast to perform alcohol fermentation, and inoculating vinegar bacteria to perform acetic fermentation; and 4. after the fermentation finishes, filtering to obtain the black fungus apple vinegar. By utilizing the submerged fermentation technique, the method has the advantages of high productive capacity, small occupied area, short period and high controllability. The obtained product ingeniously combines the health care functions of the black fungus and fruit vinegar, has abundant nutrients and good taste, has the functions of nourishing and strengthening the body, enhancing the immunity and the like, and has higher nutritive value.

Description

[0001] technical field [0002] The invention relates to a method for preparing vinegar, in particular to a method for preparing black fungus apple cider vinegar. [0003] Background technique [0004] In my country, the large-scale development of mushroom health food started in the 1980s, and gradually became an important field of health food development in the 1990s. Modern medical, clinical and pharmacological studies have shown that black fungus has a variety of physiological activities and pharmacological effects, among which black fungus polysaccharides are the main bioactive components of black fungus, and apple cider vinegar is rich in organic acids, which can soften plant fibers and promote sugar production. It can dissolve the bone in animal food, promote the absorption of calcium and phosphorus, and can relieve the "fatigue substances" in the muscle, namely lactic acid and pyruvic acid. Vinegar can also regulate the acid-base balance in the blood, help digestion,...

AI Technical Summary

Problems solved by technology

At present, a wide variety of black fungus series health foods have been launched in the domestic and foreign markets. For the processing of black fungus liquid submerged fermentation for apple cider vinegar, there are only a few reports, and most of them are limited to the use of black fungus fruiting bodies and Ganoderma lucidum. Bacteria for the production of health drinks