Production method of new functional vinegar drink by probiotic fermentation

Abstract

The present invention discloses a production method of new functional vinegar drink by probiotic fermentation. Cultured growing probiotics of aspergillus niger, aspergillus oryzae and anaerobic bacteroides adapting to amylase and yeast are added in an alcoholic fermentation stage; and cultured growing lactobacillus fermentum, lactobacillus lactis, lactobacillus plantarum, pediococcus acidilactici, and bifidobacterium adolescentis adapting to acetic acid bacteria in an acetic acid fermentation stage, then the completed probiotic liquid vinegar is sterilized, a right amount of white granulated sugar is added, and the mixture is prepared into fermented edible vinegar with antioxidants. The production method greatly broadens the application scopes of material selections of probiotic cultures of the aspergillus niger, aspergillus oryzae, anaerobic bacteroides, lactobacillus fermentum, lactobacillus lactis, lactobacillus plantarum, pediococcus acidilactici, bifidobacterium adolescentis and other probiotics, and provides consumers with the probiotics enzyme deactivated fermented new functional vinegar drink. The new functional vinegar drink is high in nutrients, rich in sources of raw materials, low in cost, stable in production technology, less in production device investment, and simple in operation and easy to promote.

Description

technical field [0001] The invention relates to a functional condiment (vinegar) prepared by biological fermentation of various probiotics, in particular to a method for preparing a novel functional vinegar beverage fermented by probiotics. Background technique [0002] China is the earliest country in the world to "brew vinegar" by fermenting grains. 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 ". Now a ...

AI Technical Summary

Problems solved by technology

[0005] 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 "alcoholic fermentation" and "vinegar fermented grains fermentation", and must undergo multiple screening, compound activation and cultivation to adapt to alcoholic fermentation and vinegar grains fermented grains in the process of "brewing vinegar". Probiotics

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