Production technology for promoting after fermentation type butyric acid-enriched health-care vinegar through clostridium butyricum

Abstract

The invention discloses a production technology for promoting after fermentation type butyric acid-enriched health-care vinegar through clostridium butyricum and belongs to the field of health-care vinegar preparation technologies. The production technology is characterized by sequentially comprising the steps: (1) preparing material; (2) liquefying and gelatinizing; (3) performing pre-fermentation; (4) performing after-fermentation; (5) filter pressing; (6) compounding and performing acetic fermentation; (7) adding salt and compounding; (8) sterilizing and keeping warm; (9) blending; (10) sterilizing and filling. In the step (4) of performing after-fermentation, the clostridium butyricum is added to promote fermentation. According to the production technology, content of butyric acid in the vinegar is improved through a fermenting mode instead of artificial adding; the butyric acid can react with certain alcohol and organic acid in the vinegar to product lipid in fermentation, so that vinegar flavor is improved, the butyric acid can be blended into the vinegar, and sour and foul odor of the butyric acid is avoided; a traditional rice steaming technology is changed into a rice liquefying technology, so that sewage discharge in rice soaking and rice washing processes is avoided; Huniang 3042 rice koji is introduced by yeast on the basis of fermenting yellow rice wine through traditional black skin red koji, dry basis rice protein in wine dreg of the novel technology is 30%, and utilization rate is improved by 5%.

Description

technical field [0001] The invention belongs to the field of preparation technology of health vinegar, in particular to a production technology of butyric acid bacteria-promoted post-fermentation type health vinegar rich in butyric acid. Background technique [0002] 1. General situation and level of domestic research [0003] As we all know, vinegar has good health care functions. This is the general understanding of vinegar among Chinese people. The awareness of health products and the demand for health vinegar are further stimulated. Since the 1990s, research on health-care vinegar has begun in China, including Poria health-care vinegar, water chestnut health-care vinegar, mulberry health-care vinegar, apple health-care vinegar, vinegar-egg liquid health-care vinegar, medical stone health-care vinegar, purple sweet potato health-care vinegar, honey The advent of vinegar, grape vinegar and other products, especially the promotion of vinegar products during the SARS epide...

AI Technical Summary

Problems solved by technology

However, there are three problems with health vinegar. First, the concept is general. Fruit vinegar is generally equated with health vinegar. During the fermentation process, adding fruit or fruit processing waste to produce vinegar has become the mainstream, instead of directly using raw grains to produce health vinegar. , strictly speaking, this kind of product can only be called health drink

The second is to use fruit or fruit leftovers for production. Although the use of fruit instead of food saves resources, food safety and hygiene are not guaranteed, and it is easy to cause bacterial infection or excessive by-products, which can easily cause adverse consequences.

Third, there is a lack of uniform production standards for health vinegar in China, and there is a lack of strong brands of health vinegar in the market, which is not conducive to the healthy development of the health vinegar industry

[0009] 2. Butyric acid and bowel cancer

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