Probiotic anti-oxidation health vinegar production method

Abstract

The present invention relates to a probiotic anti-oxidation health vinegar production method. According to the method, a variety of probiotics are used for brewed edible vinegar fermentation; at an alcoholic fermentation stage, probiotics of black mold, Aspergillus oryzae and anaerobic Bacteroidaceae are added, wherein the probiotics of the black mold, the Aspergillus oryzae and the anaerobic Bacteroidaceae can be adapted to amylase growth and yeast growth after being cultured; at an acetic acid fermentation stage, probiotics of Lactobacillus fermentum, Lactobacillus lactis, lactobacillus plantarum, Pediococcus acidilactici and Bifidobacterium adolescentis are added to perform synergetic fermentation, wherein the probiotics of the Lactobacillus fermentum, the Lactobacillus lactis, the lactobacillus plantarum, the Pediococcus acidilactici and the Bifidobacterium adolescentis can be adapted to acetic acid bacterial growth within a temperature of 38-46 DEG C after being cultured; and the probiotic liquid vinegar completing the brewed edible vinegar fermentation is sterilized, and a proper amount of white granulated sugar is added to prepare the brewed edible vinegar having the anti-oxidation substance, wherein the vinegar lees can further be baked into the filler of the pig feed and the animal company feed. With the production method of the present invention, the application ranges of the selected culture medium materials of black mold, Aspergillus oryzae, anaerobic Bacteroidaceae, Lactobacillus fermentum, Lactobacillus lactis, lactobacillus plantarum, Pediococcus acidilactici, Bifidobacterium adolescentis and other probiotics are substantially broadened, and the novel brewed edible vinegar inactivated and fermented through the probiotics is provided for consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production method of probiotic anti-oxidation health vinegar. Background technique [0002] Vinegar is a traditional condiment in my country. It has a production history of thousands of years. It has formed mature vinegar and aromatic vinegar products represented by Shanxi and Zhenjiang. The production method has also changed from traditional solid-state fermentation to liquid fermentation, and there have been The novel fruit vinegar product that takes fruit as raw material, but the form of vinegar product in the market is still very single, can't satisfy the demand of consumer. Nowadays, people are paying more and more attention to health, and they are eager to use health food to prevent and treat various diseases, such as cancer and cardiovascular diseases. Studies have shown that the occurrence of these diseases is related to the free radicals produced by...

AI Technical Summary

Problems solved by technology

[0002] Vinegar is a traditional condiment in my country. It has a production history of thousands of years. Mature vinegar and aromatic vinegar products represented by Shanxi and Zhenjiang have been formed. The production method has also changed from traditional solid-state fermentation to liquid-state fermentation. A new type of fruit vinegar product with fruit as raw material, but the form of vinegar products on the market is still very single, unable to meet the needs of consumers