Multi-strain combined fermentation of selenium-rich active probiotic functional vinegar and preparation method thereof

By using a multi-strain co-fermentation process, combining jujube enzymatic hydrolysate, malt extract, and ultrafine powder of traditional Chinese medicine, and fermenting with brewer's yeast, Lactobacillus plantarum, and Acetobacter pasteurella, and adding selenium-enriched Lactobacillus plantarum microcapsules, the problem of low organic selenium conversion rate in existing selenium-enriched vinegar products has been solved, achieving the preparation of high-quality selenium-enriched vinegar with nutritional and health benefits and the ability to regulate intestinal function.

CN122168392APending Publication Date: 2026-06-09SHANXI FUYUAN CHANGLAO MATURE VINEGAR CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
SHANXI FUYUAN CHANGLAO MATURE VINEGAR CO LTD
Filing Date
2026-02-12
Publication Date
2026-06-09

AI Technical Summary

Technical Problem

Existing selenium-enriched vinegar products suffer from low organic selenium conversion rates, large batch-to-batch variations, and unstable selenium content during storage. The lack of systematic research has resulted in a scarcity of high-quality selenium-enriched functional vinegars.

Method used

Using a multi-strain co-fermentation process, jujube enzymatic hydrolysate, malt extract, and ultrafine powder of traditional Chinese medicine as raw materials, combined with sodium selenite, and fermented by brewer's yeast, Lactobacillus plantarum, and Acetobacter pasteurella, and then adding selenium-enriched Lactobacillus plantarum microcapsules, selenium-enriched active probiotic functional vinegar is prepared.

Benefits of technology

It significantly improves the organic selenium content and flavor quality of the product, provides nutritional and health benefits, regulates intestinal flora and enhances immunity. The scientific and reasonable selection of raw materials improves the stability and functionality of the product.

✦ Generated by Eureka AI based on patent content.

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Abstract

This invention belongs to the field of vinegar brewing technology, and provides a multi-strain co-fermentation selenium-enriched active probiotic functional vinegar and its preparation method. Jujube enzymatic hydrolysate, malt juice, and ultrafine powder of Astragalus-Codonopsis compound traditional Chinese medicine are mixed in a certain proportion, and sodium selenite is added. Alcoholic fermentation is carried out using Saccharomyces cerevisiae CGMCC 34906. After alcoholic fermentation, acetic acid and lactic acid fermentation is carried out using a compound inoculum of Lactobacillus plantarum and Acetobacter pasteurization. After fermentation, the mixture is centrifuged, filtered, sterilized, post-ripened, blended, and sterilized. Active selenium-enriched Lactobacillus plantarum microcapsules are added, resulting in a double enhancement of selenium enrichment and active probiotics, yielding a selenium-enriched active probiotic functional vinegar. The vinegar is reddish-brown in color and has a complex aroma of jujube and malt fermentation, along with the aroma of traditional Chinese medicine. It has a mellow and pure sour taste with a long aftertaste. The flavor is rich and pleasant; total selenium ≥ 0.10 mg / L, and the number of viable lactic acid bacteria ≥ 10. 7 CFU / mL, polysaccharides ≥60.00 mg / 100 mL, saponins ≥2.50 mg / 100 mL.
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