Method for fermenting and producing fermented vinegar by using various probiotics

Abstract

The invention relates to a method for fermenting and producing fermented vinegar by using various probiotics. The method is characterized in that in an alcohol fermentation stage, cultured probiotics, which are suitable for the growth of amylase and yeast, of aspergillus niger, aspergillus oryzae and anaerobic bacteroides are added; in an acetic fermentation stage, cultured probiotics, which are suitable for the growth of acetic acid bacteria under 38-46 DEG C, of fermentation lactobacillus, lactobacillus lactic, lactobacillus plantarum, pediococcus acidilactici and bifidobacterium adolescentis are added for synergic fermentation, probiotics liquid vinegar obtained after the fermentation of the fermented vinegar is sterilized, and an appropriate amount of white granulated sugar is added to obtain the fermented vinegar with antioxidant substances. Vinegar residues can be dried to produce the filling materials of pig feed and animal feed. The method has the advantages that the material selection application range of probiotics culture media such as the aspergillus niger, aspergillus oryzae, anaerobic bacteroides, fermentation lactobacillus, lactobacillus lactic, lactobacillus plantarum, pediococcus acidilactici and bifidobacterium adolescentis is greatly widened, the novel fermented vinegar inactivated and fermented by the probiotics is provided for consumers, and the method is rich in raw material source, low in cost, stable in production process, low in production equipment investment, simple to operate, easy to popularize and promising in market application and development prospect.

Description

technical field [0001] The invention relates to a functional condiment (vinegar) made by biological fermentation of various probiotics, in particular to a "brewed vinegar" probiotic fermented functional condiment (vinegar) and a production method. Background technique [0002] China is the earliest country in the world to "brew vinegar" by grain fermentation. People use it as a condiment to remove fishy smell, roast meat, and stir-fry vegetables. In fact, "brewing vinegar" also contains calcium, iron, grape acid, lactic acid, glycerin fatty acids and salts, which can also protect the nutrients in food from being destroyed. The "brewed vinegar" produced by traditional technology is not outstanding enough in flavor, especially with various additives, there are many unsafe factors that affect health. Therefore the current production technology has greatly suppressed the development and utilization of nutrition, aroma, local flavor and functional products of " brewed vinegar "...

AI Technical Summary

Problems solved by technology

[0006] The production technology of "brewing vinegar" in the current market is to use amylase, glucoamylase, and acetic acid bacteria as fermentation bacteria. , Pediococcus lactis, and Bifidobacterium adolescentis cannot be directly used in "alcoholi