Fermented konjac aromatic vinegar and production method thereof

Abstract

The invention discloses fermented konjac aromatic vinegar and a production method thereof and belongs to the technical field of biological engineering. The konjac aromatic vinegar is prepared by the following steps: carrying out pre-treatment including squeezing, filtering, enzyme preparation treatment and the like on konjac to obtain clarified konjac fine powder; when fermenting and blending thekonjac fine powder, adding 80 to 85 parts of glutinous rice, 1 to 5 parts of the konjac fine powder, 10 to 15 parts of natural koji, 3 to 5 parts of pure culture koji, 120 to 150 parts of water, 5 to10 parts of saccharomyces cerevisiae, 135 to 145 parts of wheat bran, 5 to 8 parts of acetic acid bacteria, 75 to 80 parts of rice husks and 3 to 5 parts of table salt and fermenting to obtain the fermented konjac aromatic vinegar. The konjac health-care aromatic vinegar developed according to the technology has a fresh medicine aroma, a slight fermented medicine aroma, thick quality and abundantnutrients; the fermented konjac aromatic vinegar contains amino acids, protein, organic acids and the like of traditional aromatic vinegar, and also contains polysaccharide substances including oligo-glucomannan obtained by fermenting and decomposing the konjac fine powder and the like, so that the fermented konjac aromatic vinegar has abundant nutrients.

Description

technical field [0001] The invention relates to a fermented konjac vinegar and a production method thereof, belonging to the technical field of bioengineering. Background technique [0002] The world-famous Zhenjiang vinegar has a history of more than 1,400 years. It is favored by consumers at home and abroad because of its characteristics of "sour but not astringent, fragrant and slightly sweet, rich in color and fresh in taste, and more fragrant as it ages". People's living standards are improving day by day, and the requirements for condiments are also constantly improving, and more and more attention is paid to the functionality of condiments, which has become a trend in food development. Although my country's two-child policy is open, the problem of population aging is still very serious. Facing most of the aging population, it is very necessary to develop a functional brewed vinegar that protects the health of the elderly. [0003] Konjac is a perennial herbaceous pla...

AI Technical Summary

Problems solved by technology

[0006] A variety of health-care vinegars or functional vinegars are now on the market, most of which simply add health-care or biologically active substances into the finished vinegar; if only konjac powder is directly mixed with Zhenjiang vinegar, the product will appear viscous shape, grainy, slightly poor taste; if konjac powder is added in the blanking stage of Zhenjiang vinegar fermentation, the konjac powder will make the fermentation liquid viscous and the fermentation difficulty will increase, and the fermented konjac vinegar will be viscous and poor in taste

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