A kind of Hericium erinaceus jujube vinegar and its preparation method and application

Abstract

The invention discloses Hericium erinaceus jujube vinegar as well as its preparation method and application. The preparation method comprises: adding the Lactobacillus plantarum liquid into Hericium erinaceus jujube compound juice to ferment to obtain the fermented compound juice; centrifuging to collect the supernatant; adding the supernatant in proportion to Shanxi mature vinegar, mixing evenly, Instantly. The polysaccharide content of Hericium erinaceus jujube vinegar prepared by the method of the invention is as high as 9.0mg / L, the shelf life is long, the nutritional value is high, and the sensory quality is good, and it can be used as a drink or condiment, and has good market development potential.

Description

technical field

[0001] The invention relates to the field of food fermentation, in particular to Hericium erinaceus jujube vinegar fermented by lactic acid bacteria. Background technique

[0002] Hericium erinaceus is also known as Hericium erinaceus, monkey mushroom, Hericium erinaceus, Hericium erinaceus, etc. Hericium erinaceus is delicious, and it is as famous as bear's paw, sea cucumber and shark's fin. It is a traditional Chinese precious dish. Hericium erinaceus contains protein, fat, polypeptide, cellulose, polysaccharide and other nutrients. According to the theory of traditional Chinese medicine, Hericium erinaceus is flat in nature and sweet in taste, enters the stomach meridian, helps digestion, and benefits the five internal organs. Modern scientific research has proved that the medicinal ingredients of Hericium erinaceus are mainly polysaccharides, oligosaccharides, erinacein and erinacein, etc., which have the functions of protecting the liver and stomach, en...

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