Nutritive salt for directionally regulating and controlling solid state fermentation of vinegar and application of nutritive salt

Abstract

The invention belongs to the technical field of food fermentation, and particularly relates to nutritive salt for directionally regulating and controlling solid state fermentation of vinegar and application of the nutritive salt. The nutritive salt for directionally regulating and controlling the solid state fermentation of the vinegar is prepared from the following components: 0 to 65 parts of glucose, 0 to 65 parts of lactose, 0 to 15 parts of sodium acetate, 0 to 25 parts of galactooligosaccharide, 0 to 25 parts of polydextrose, 2 to 16 parts of monopotassium phosphate, 0 to 10 parts of ammonium sulfate, 0 to 12 parts of maltitol, 0 to 12 parts of glycine betaine, 2 to 12 parts of compound amino acid and 1 to 4 parts of compound vitamin. According to the nutritive salt and a use methodthereof which are disclosed by the invention, a vinegar solid state fermentation nutritive system can be improved, growth and metabolism of microorganisms are promoted, the vinegar solid state fermentation efficiency is obviously improved, and the fermentation period is shortened; furthermore, the content of flavor substances such as non-volatile acid and amino nitrogen in the vinegar can be increased, and the content of functional components such as gamma-aminobutyric acid and extracellular polysaccharide can also be increased.

Description

Technical field: [0001] The invention belongs to the technical field of food fermentation, and in particular relates to a nutrient salt for directional regulation and control of solid-state fermentation of vinegar and its application. Background technique: [0002] my country's traditional vinegar adopts an open solid-state fermentation process to endow it with unique flavor and quality through microbial metabolism. During the vinegar fermentation process, a variety of microorganisms participate in it, use the nutrients in the raw materials to grow and metabolize, transform the substrate into a variety of flavor substances, and endow the vinegar with a unique taste. Among them, microorganisms such as yeast, acetic acid bacteria and lactic acid bacteria not only produce various organic acids such as acetic acid and lactic acid, but also produce flavor substances such as alcohols and functional components such as polysaccharides. [0003] During the fermentation process of vi...

AI Technical Summary

Problems solved by technology

The composition of raw materials and microorganisms in the solid-state fermentation of vinegar is complex, and there is a lack of nutrient salts suitable for solid-state fermentation of vinegar in the market

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