A fermenting vinegar of chicken mushroom and a preparation method thereof

By adding a compound extract of Termitomyces albuminosus and enzymatic hydrolysis during the acetic acid fermentation stage, and combining alcoholic fermentation and acetic acid fermentation, the problems of flavor substance loss and long fermentation cycle in traditional processes are solved, thus achieving efficient Termitomyces albuminosus fermented vinegar production.

CN122146427APending Publication Date: 2026-06-05JIANGSU HENGSHUN VINEGAR IND +1
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
JIANGSU HENGSHUN VINEGAR IND
Filing Date
2026-03-05
Publication Date
2026-06-05

AI Technical Summary

Technical Problem

The existing traditional fermentation process for mushroom vinegar results in insufficient retention of flavor substances, severe damage to fermentation components, low microbial utilization efficiency, and single nutrient fermentation, which affects the industrial development of Termitomyces albuminosus fermented vinegar.

Method used

By adding a compound extract of Termitomyces albuminosus to the acetic acid fermentation stage, combining alcoholic fermentation and acetic acid fermentation, and using acid-resistant Lactobacillus and Pasteurella during the acetic acid fermentation process, the fermentation cycle is shortened and the content of flavor components and amino acids is increased.

Benefits of technology

It significantly improved the retention rate of 1-octen-3-ol and the content of free amino acids, shortened the fermentation cycle, reduced the amount of sediment, and enhanced the flavor and nutritional value of Termitomyces fermented vinegar.

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Abstract

The application relates to the field of fermented vinegar, and particularly discloses a tremella fuciformis fermented vinegar and a preparation method thereof. The preparation method of the tremella fuciformis fermented vinegar comprises the following steps: (1) preparing a tremella fuciformis compound extract; (2) alcohol fermentation; (3) adding the tremella fuciformis compound extract and carrying out acetic acid fermentation; and (4) post-ripening. The preparation method of the tremella fuciformis fermented vinegar greatly shortens a fermentation period, and the retention rate of 1-octene-3-ol and the content of free amino acids are greatly improved compared with a traditional fermentation process.
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