49 results about "Acetic acid bacteria" patented technology

The invention provides a method for preparing rare ginsenoside through conversion of kombucha, the rare ginsenoside and application, and belongs to the technical field of biological medicine. A symbiotic system is formed by multiple bacteria such as acetic acid bacteria, gluconacetobacter, foal bacillus and the like and fungi, after the symbiotic system is domesticated, the American ginseng stem and leaf extract is fermented through multi-bacteria synergistic catalysis, the rare ginsenoside can be efficiently prepared, the highest conversion rate of Rb3 and Rd can reach about 90%, and the yield of Rb3 and Rd can reach about 90%. Meanwhile, the contents of rare ginsenosides Rg3 (20S), Rg5, Rh2 (20R) and Rh2 (20S) are remarkably increased and are increased by about 15 times at most, and efficient conversion of various ginsenosides is achieved.

The invention provides high-activity crataegus pinnatifida fruit vinegar and a preparation method thereof.The preparation method comprises the steps that crataegus pinnatifida fruits are juiced, then a composite chelating agent composed of polyglucuronic acid and monopotassium phosphate is added for chelating treatment, and a polysaccharide-metal ion cross-linked network is removed; then adding endo-beta-1, 4-glucanase to carry out linear polysaccharide directional enzymolysis, so that the viscosity of the fruit juice is obviously reduced; after the components are adjusted, double modified yeast beta-glucan microspheres are added, yeast is inoculated for alcoholic fermentation, the microspheres are subjected to double grafting modification through galactooligosaccharide and theaflavin, and active components in the crabapple can be directionally captured and stabilized through hydrophilic and hydrophobic effects respectively; after alcohol fermentation is finished, acetic bacteria are inoculated for acetic fermentation, and finally, filtering and sterilization are performed. According to the method disclosed by the invention, by virtue of a synergistic strategy of breaking a network firstly, then carrying out enzymolysis debonding and then carrying out microsphere loading, the fermentation mass transfer efficiency is effectively improved, and meanwhile, the retention rate of functional components such as polyphenol and saponin in the fruit vinegar is increased.

The invention relates to flavored fruit vinegar and a preparation method thereof, and the flavored fruit vinegar has the beneficial effects that the coexistence of flavor and nutrition is realized through the matching of apples and roxburgh roses; wherein the apple juice is used as a fermentation substrate, so that stable sugar-acid ratio and mellow feeling are provided; the rosa roxburghii tratt greatly enriches active ingredients such as vitamin C, SOD, polyphenol and the like, and lays a health-care foundation of the product. In the fermentation process, the synergistic effect of saccharomycetes, acetic bacteria and lactic acid bacteria is adopted, the saccharomycetes efficiently complete alcoholic fermentation, the acetic bacteria dominate acid production, the lactic acid bacteria not only can generate soft lactic acid, more importantly, metabolites of the lactic acid bacteria can effectively complex and convert tannin astringency in the roxburgh roses, and the taste is fundamentally improved. The final product successfully integrates the mellowness of the apples and the high nutrition of the roxburgh roses and is free of obvious bitter and astringent taste, and the taste, flavor and nutritional value are comprehensively improved.

A process for converting pomace derived from the production of fruit wine into a nutrient-rich food product, and a product made by said process. The process comprises milling the pomace, carrying out an anaerobic ethanolic fermentation in an anaerobic fermenter by adding yeast and optionally sugars to produce ethanol; carrying out an aerobic acetic acid fermentation in an aerobic fermenter by adding acetic acid bacteria to produce acetic acid, shearing the acetic acid pomace to produce a raw puree; and further processing the raw puree into a puree or powder. The process can be used to produce a product that qualifies for Kosher certification. The nutrient-rich product can be used as an ingredient in foods as a flavour, texture and color enhancer, to mask bitter flavours or off-notes, as a preservative, to fortify processed foods.

A water kefir starter culture comprising either an isolated Bifidobacterium sp. nov, (isolated WK012_4_13) strain or an isolated Bifidobacterium sp. nov (WK041_4_12) (now assigned its official name of Bifidobacterium aquikefiricola) and one or more of a yeast, an acetic acid bacteria, and a lactic acid bacteria.

The invention discloses a treatment method for reducing the acetic acid content of mulberry wine, and belongs to the technical field of fruit wine brewing. The method aims at solving the problem that the content of acetic acid is too high due to the fact that the mulberry wine is easily polluted by aerobic infectious microbes such as acetic bacteria and improper fermentation control in the traditional brewing process. According to the technical scheme, the method is characterized in that mulberry fruits are crushed within 6 h after being picked, saccharomyces cerevisiae is immediately inoculated, potassium metabisulfite is added after juice is obtained through squeezing, then alcoholic fermentation is conducted at the temperature of 15-18 DEG C, the oxidation-reduction potential of fermentation liquor is continuously monitored in real time through an on-line oxidation-reduction potential sensor during alcoholic fermentation, and the content of the fermentation liquor is detected. And when the monitoring value is higher than a set control upper limit threshold value, filling nitrogen or argon into the fermentation liquid, stopping filling until the oxidation-reduction potential value is reduced and is continuously stabilized below the control upper limit threshold value for at least 30 minutes, and after fermentation is completed, carrying out tank inversion and standing treatment to obtain clarified wine liquid. The method is mainly used for producing the mulberry wine with low acetic acid content and pure flavor.

This invention relates to the field of coffee processing technology, specifically disclosing a method for directional regulation of flavor during anaerobic fermentation of fresh coffee fruit. Sodium alginate and chitosan are used to construct single-layer, double-layer, and triple-layer microcapsules to encapsulate lactic acid bacteria, yeast, and acetic acid bacteria, respectively. These three types of microcapsules are then placed into a sealed anaerobic fermentation container, where the bacterial strains are released sequentially as the pH naturally decreases, achieving metabolic relay. The entire process requires no opening of the container, thus balancing flavor enhancement and food safety.

The screening method comprises the following steps: S1, taking a high-temperature yeast sample, adding sterile normal saline, soaking and oscillating, taking supernate, inoculating the supernate into an acetic acid bacteria enrichment culture medium, and culturing at constant temperature to obtain enriched liquid; s2, carrying out gradient dilution on the enrichment liquid, taking a diluent with a proper concentration, coating a calcium plate isolation culture medium with the diluent, and selecting a single colony generating a transparent circle to carry out multi-generation streak purification; s3, inoculating the purified strain to an acidogenic qualitative culture medium, carrying out shake cultivation, centrifuging the fermentation broth, taking the supernatant, neutralizing the supernatant with a NaOH solution until the pH value is 7, adding a FeCl3 solution, and heating in a boiling water bath to generate a rufous flocculent precipitate which is an acidogenic bacterium; and S4, preparing bacterial suspension from the bacterial strains which are qualitatively identified as acid-producing bacteria, inoculating the bacterial suspension to a basic culture medium, and selecting the bacterial strain with the highest acid yield as a target bacterial strain. The strain with high acid yield and high stress tolerance obtained by screening provides a high-quality microbial resource for improving the quality of Maotai-flavor liquor.

A high-antioxidant tomato flavoring condiment is made from tomato peel and pomace and tomato sauce as raw materials. The mixture undergoes ultrasonic pretreatment and enzymatic pretreatment, followed by a three-step fermentation process using brewer's yeast, lactic acid bacteria, and acetic acid bacteria. The ultrasonic pretreatment involves adding olive oil, glyceryl monostearate, and citric acid to the tomato peel and pomace juice, followed by ultrasonic treatment. This invention enhances the release of bioactive substances and the dissolution of nutrients through ultrasonic pretreatment and enzymatic hydrolysis, thereby significantly increasing the content of antioxidants in the tomato peel and pomace and improving the product's antioxidant capacity. Combined with a three-stage fermentation process, the product develops a unique flavor. The original condiment juice is amber in color, has a refreshing and tangy taste without astringency, and possesses strong antioxidant activity and tomato aroma. Furthermore, marine materials such as seaweed and sea grapes are added as raw materials to prepare a marine-based condiment. After fermentation, these release amino acids, anthocyanins, and other substances, effectively improving the product's nutritional value.

The invention discloses a nutrition activator for improving fermentation acid production activity of acetic bacteria and application of the nutrition activator, and belongs to the technical field of food fermentation. The nutrition activator disclosed by the invention is prepared from the following nutritional ingredients in percentage by concentration: 1.00 to 1.50 percent of acetic acid, 1.00 to 2.00 percent of yeast extract, 1.50 to 2.50 percent of trehalose and 0.10 to 0.20 percent of CaCl2. The nutrition activator can improve the fermentation acid production activity of acetic acid bacteria, is a natural and safe nutrition activator, can activate the acetic acid bacteria, improves the activity of ethanol dehydrogenase and acetaldehyde dehydrogenase of the acetic acid bacteria in vinegar fermentation, improves the acid resistance of the acetic acid bacteria, and improves the fermentation efficiency and the acetic acid yield.

This invention discloses a method for preparing and applying a bifunctional iron-doped carbon dot photocatalyst for extracellular CO2 reduction and intracellular coenzyme regeneration. The method employs a dual-ligand chelation-hydrothermal method, using NaFeEDTA, 1,10-phenanthroline, and other raw materials to prepare iron-doped carbon-nitrogen quantum dots. This catalyst possesses a unique spatiotemporal decoupling dual function: extracellularly, it can efficiently photocatalyze the reduction of CO2 and selectively generate methanol; intracellularly, after being endocytosed by microorganisms, the catalyst can achieve efficient regeneration of reduced nicotinamide adenine dinucleotide (NADH) coenzyme. This catalyst can be used with methanol-nutritional acetic acid bacteria (such as... Acetobacterium By coupling microorganisms such as methanol and NADH, a photobiological coupling system is constructed to achieve efficient synthesis of acetic acid from CO2 by simultaneously providing carbon source (methanol) and reducing power (NADH).

To provide a processed food containing a meat-like ingredient mainly made of plant raw materials and having a meat-like richness imparted thereto, and a method for producing the same. [Solution] A heat-treated, containerized processed food containing a meat-like ingredient, wherein the meat-like ingredient is primarily made of plant-based ingredients including plant protein, and the processed food further contains acetic acid bacteria cells, the plant protein content of the total protein being 90% by mass or more, the mass ratio of the bacterial cells to the plant protein being 0.0005 or more, and the aldehyde dehydrogenase specific activity per 1 mg of the bacterial cells in a dry state being 0.1 U / mg or less.

A kind of fermentation processing method and production equipment system of Gongfu black tea, the Gongfu black tea is formed tea mixture by adding lophatherum gracile, dried tangerine or orange peel and jasmine petals in tea leaves, withering, fermentation, shaping and drying, the fermentation includes pre-fermentation and complete fermentation, wherein pre-fermentation is the self-oxidation fermentation of tea leaves, complete fermentation is microbial fermentation, specifically, first step fermentation is carried out by using acetic acid bacteria and enterococcus faecalis to form compound microbial inoculant, then abnormal hansenula is added to carry out second step fermentation.In the present application, the differences in raw material fermentation process of each component during fermentation are overcome, which leads to the problems of sour and stale taste, etc.in tea leaves.The types and content of aroma substances are increased, and the problem of insufficient infusion resistance of loose tea is solved.The Gongfu black tea prepared by the present application has red and bright golden ring tea soup color, the ratio of teaflavins, theabrownins and thearubigins is coordinated, so that the tea soup is sweet and smooth with honey aroma when entering the mouth, and the aroma is long-lasting in cold cup.

The invention discloses a preparation method of low-bitterness table vinegar, which comprises the following steps: (1) cooking raw material rice to obtain cooked rice; (2) performing alcoholic fermentation on the cooked material to obtain wine mash; (3) inoculating acetic acid bacteria into the wine mash, and fermenting to obtain vinegar mash; (4) sealing the vinegar mash, adding table salt into the vinegar mash, and soaking in water to obtain raw vinegar; and (5) decocting the raw vinegar, adding the fried rice color, and carrying out astringency reduction treatment to obtain the low-bitterness table vinegar. According to the method, raw materials and auxiliary materials in the existing vinegar making process are subjected to astringency removal treatment, and meanwhile, the cooked vinegar is subjected to astringency reduction treatment, so that the content of astringent substances is greatly reduced.

Provided is a method for producing vinegar in which fermentation is easily controlled in production of the vinegar and the occurrence of a stuffy odor is suppressed. A method for producing vinegar includes a fermentation step using acetic acid-producing bacteria, in which all of the following fermentation conditions (a) to (c) are satisfied. (a) A rate of increase in absorbance (660 nm) of the fermentation liquid from a time point at which a ratio of Brix to the total value of an acidity and an alcohol concentration of the fermentation liquid changes up to 3 hours after the time point is -0.2 / h or more. (b) A rate of increase in ratio of the alcohol concentration to the total value of the acidity and the alcohol concentration of the fermentation liquid from a time point at which the ratio of Brix to the total value of the acidity and the alcohol concentration of the fermentation liquid changes up to 3 hours after the time point is -0.2 / h or more. (c) When the fermentation step is defined as a period from a time point at which the ratio of Brix to the total value of the acidity and the alcohol concentration of the fermentation liquid changes to a time point at which aeration and / or stirring is continuously stopped for 15 minutes, an average alcohol concentration of the fermentation liquid in the entire fermentation step is 0.2 v / v% or more.

This invention relates to a method for preparing jackfruit pulp vinegar, which includes the following steps: selecting 80% ripe fresh jackfruit, peeling and core-removing it, cutting it into pieces, and mixing it with a specific proportion of artificially bred black spiny ants and / or yellow weevils to gnaw on it for 25-30 minutes; freeze-drying and pulverizing the ants and fruit pulp, adding acetic acid bacteria solution and sterile deionized water, and then fermenting until the pH value of the fermentation system fluctuates within ≤±0.1 within 2 hours, indicating fermentation is complete; the jackfruit vinegar stock solution is then post-matured at 20-25℃ in the dark for 7-10 days, vacuum filtered, pasteurized, and the pH value adjusted to 4.0±0.2 before bottling and sealing. This invention, through pre-treatment of raw materials by ant biting, combined with a specific fermentation process, solves the problems of long fermentation cycle, monotonous flavor, and limited nutrition in traditional jackfruit vinegar. The resulting product has a mellow and harmonious flavor, diverse nutrition, and good application prospects.

This invention discloses a fermentation process for preparing vinegar from black soybeans and Codonopsis pilosula, relating to the field of vinegar brewing technology. The process includes: controlled germination of black soybeans to a sprout length of 2-5 mm, followed by drying and crushing to obtain sprouted black soybean granules; crushing dried Codonopsis pilosula roots to obtain coarse powder; mixing crushed sorghum with the sprouted black soybean granules, Codonopsis pilosula coarse powder, and Daqu (a type of starter culture), adding water for saccharification, and then alcoholically fermenting to obtain mash; mixing the mash with rice husks, rice bran, and wheat bran to prepare vinegar mash, and inoculating with acetic acid bacteria for staged temperature-controlled fermentation: initially maintaining 34-36℃ for 3-4 days, then gradually increasing to 38-41℃ over 5-6 days, cooling down to pH 3.8-4.0, and gradually decreasing to 32-34℃ over 2-3 days and maintaining this temperature until completion; after acetic acid fermentation, adding salt, compacting, sealing, aging, and finally rinsing with vinegar to obtain the final product. This invention utilizes controlled germination of black beans to selectively enrich active ingredients, and involves the coarse powder of Codonopsis pilosula in full fermentation to promote the dissolution and transformation of effective ingredients. Combined with pH gradient temperature-controlled fermentation, the resulting black bean and Codonopsis pilosula vinegar has high levels of active ingredients and a mellow and smooth flavor.

The invention discloses a brewing method of health-care vinegar. The method comprises four core steps of raw material pretreatment, first-stage extraction, second-stage fermentation and post-treatment. The method comprises the following steps: firstly, respectively preparing raw material components such as rosa roxburghii tratt juice and pericarpium citri reticulatae extract liquid; mixing the pericarpium citri reticulatae extract, the hippophae rhamnoides fruit paste, the liquorice extract and substrate table vinegar pretreated by pectinase, and extracting at 20-28 DEG C for 40-56 hours; then adding roxburgh rose juice, a fructo-oligosaccharide solution and ginger juice, inoculating acetic bacteria, and fermenting for 60-84 hours at 16-22 DEG C under a sealed dark condition; and finally, filtering, clarifying, pasteurizing and aging in stages to obtain a finished product. By adopting a segmented treatment process and matching with optimized extraction and fermentation parameters, active ingredients such as vitamin C and flavonoids in the raw materials can be fully extracted, heat-sensitive ingredients are prevented from being damaged, and the finished health-care vinegar is harmonious in flavor, clear and transparent and has seasoning and health-care effects.

The invention discloses a preparation method of rice vinegar, rice vinegar and application. The preparation method of the rice vinegar comprises the following steps: mixing rice, amylase and water, and cooking to prepare mash; mixing the mash with saccharifying enzyme, and saccharifying to prepare saccharified liquid; mixing the saccharified liquid with yeast, carrying out alcoholic fermentation, and filtering to prepare rice wine liquid; mixing the rice wine liquid with acetic bacteria, and performing acetic fermentation to prepare vinegar embryo liquid; and performing after-ripening on the vinegar embryo liquid to prepare the rice vinegar, wherein in the after-ripening period, oxygen is introduced for 20-30 min every day, and microwave treatment is carried out in the oxygen introduction period. The provided preparation method can shorten the after-ripening period and improve the production efficiency. The prepared rice vinegar is mellow in sour taste, soft in mouth feel and rich in taste.

The invention relates to the technical field of biological environmental protection, and discloses a compound microbial agent for constructing micro-ecological balance based on five florae. Comprising the following raw materials in parts by weight: 3-5 parts of photosynthetic bacteria, 1-2 parts of lactic acid bacteria, 2-4 parts of yeast acid, 2-5 parts of bacillus, 2-5 parts of actinomycetes, 1-2 parts of acetic bacteria, 2-3 parts of trichoderma viride, 2-4 parts of bifidobacterium, 2-3 parts of lactobacillus plantarum, 1-2 parts of nitrifying spina bacteria, 10-14 parts of corn, 10-14 parts of soybeans, 10-14 parts of sorghum and 1-3 parts of aspergillus. According to the compound microbial agent with micro-ecological balance constructed based on the five flora, the aspergillus is decomposed into monosaccharide by utilizing energy, the monosaccharide becomes food of saccharomycetes, the monosaccharide is converted into alcohol after being subjected to saccharomycetes bacterial decomposition, the alcohol is converted into acetic acid by acetic acid bacteria, and carbon dioxide generated by the saccharomycetes is utilized by photosynthetic bacteria to prepare glucose; the microbiota complement each other to live together, and micro-ecological balance is constructed through the five microbiota.

The invention discloses flavone-rich rose hip vinegar and a preparation method thereof, and belongs to the technical field of food fermentation. The method comprises the following steps: washing and crushing double-petal red roses, adding a solvent and a compound enzyme, and carrying out ultrasonic extraction, enzymolysis, sterilization and filtration to obtain a rose enzymolysis extracting solution; washing and crushing double-petal red roses, adding the rose enzymolysis extracting solution and dry yeast special for fruit wine, fermenting, squeezing and filtering, inoculating an acetic bacteria seed solution, controlling conditions, and fermenting until the total acid content is preset, so as to obtain original rose fruit vinegar; clean rose buds or clean rose petals are added into the original vinegar, flower residues are removed after low-temperature closed extraction, and vinegar liquid is obtained; and performing refined filtration, sterilization and filling to obtain a flavone-rich rose hip vinegar finished product. In the prepared rose hip vinegar, the total flavone content is greater than or equal to 1.2 mg / mL, and the total acid content is 4.0-6.0 g / 100mL. The technical problem that existing fruit vinegar cannot meet the double requirements of consumers on flavor richness and health-care combination of drinks is solved.

The invention discloses a fermentation process for producing bacterial cellulose by solid-state fermentation of serofluid, and relates to the technical field of microbial fermentation, and the fermentation process comprises the following steps: (1) pretreatment of serofluid: performing impurity removal and sterilization treatment on a food processing byproduct serofluid to obtain pretreated serofluid, (2) preparation of a solid-state fermentation substrate: obtaining the solid-state fermentation substrate, and (3) fermentation of the solid-state fermentation substrate. (3) strain inoculation: inoculating an activated and cultured acetic bacteria strain liquid into the solid fermentation substrate, and controlling the inoculation amount to be a preset proportion, (4) solid fermentation: putting the inoculated solid fermentation substrate into a fermentation device to obtain a fermentation product containing bacterial cellulose, and (5) separation and purification of the bacterial cellulose. Cheap food processing seriflux is used as a main nutrient source, agricultural by-products are adopted as solid carriers, the total cost of raw materials is reduced, the cost of bacterial cellulose products can be reduced, the economical efficiency is greatly improved, and meanwhile the problem of environmental pollution caused by direct discharge of the seriflux is solved.

This invention belongs to the field of vinegar fermentation and processing technology, specifically relating to a medicinal and edible vinegar for improving postprandial blood sugar and its segmented fermentation method. The medicinal and edible vinegar for improving postprandial blood sugar is made from highland barley and a compound powder of medicinal and edible ingredients. The segmented fermentation method includes: adding brewing yeast to highland barley and fermenting to obtain fermentation mash; adding the compound powder of medicinal and edible ingredients to the fermentation mash and performing coupled fermentation; subsequently inoculating with acetic acid bacteria for acetic acid fermentation; and adding functional strains such as *Yarrowia spp.* for targeted metabolism of residual sugars in the middle stage; finally, after post-treatment, the medicinal and edible vinegar for improving postprandial blood sugar is obtained. The segmented fermentation method of this invention can significantly improve the retention rate of active ingredients and fermentation stability, giving the resulting medicinal and edible vinegar for improving postprandial blood sugar the advantages of natural low sugar, mellow flavor, and high retention rate of active ingredients. It is suitable for the industrial production of low-sugar, highly stable medicinal and edible health vinegar.

The invention relates to the technical field of flue gas purification, and particularly discloses a novel denitration agent, a preparation method and application thereof and a denitration device. The novel denitration agent is prepared from urea, sodium humate, amino acid, ammonium sulfate, acetic acid bacteria fermentation liquor and water. The preparation method comprises the following steps: uniformly mixing urea, sodium humate, amino acid and ammonium sulfate, adding water, stirring under a heating condition until complete dissolution, then introducing acetic acid bacteria fermentation liquor, uniformly mixing, and carrying out ultrasonic treatment and sealed standing curing to obtain the novel denitration agent. Through the synergistic compounding effect of specific components and the combination of an ultrasonic activation process, when the obtained denitration agent is applied to the flue gas denitration process of the garbage incinerator, the denitration efficiency can reach 90% or above, the effective reaction temperature window is widened to 650-1100 DEG C, the ammonia escape phenomenon can be remarkably inhibited, and the denitration efficiency can reach 90% or above. The technical problems that in an existing SNCR technology, the denitration efficiency is low, the effective reaction temperature interval is narrow, and secondary pollution is caused by ammonia escape are solved.

The application belongs to the technical field of food processing, and specifically provides a quinoa blood sugar reducing tea, which comprises a fermented liquid of lycoris radiata, medlar and quinoa in a mass ratio of (10-20):(20-30):(50-70); the fermented liquid of quinoa comprises quinoa pulp and a compound microbial agent; the compound microbial agent comprises 0.5-0.8% of monascus, 1-2% of acetic acid bacteria and 0.8-1.2% of yeast bacteria, based on the mass of the quinoa pulp. The quinoa blood sugar reducing tea provided by the application is rich in quinoa polyphenols, organic acids, peptides, amino acids, soluble dietary fiber, enzymes and probiotics, can promote the absorption of phenolic components, thereby quickly inhibiting the activity of alpha-amylase and alpha-glucosidase, and plays a role in reducing blood sugar. In addition, by compounding inulin, erythritol and gamma-cyclodextrin, the bitter and astringent taste of natural polyphenol substances can be well covered, the sweet and sour is coordinated, the taste is delicate, and the palatability is improved. The application also provides a preparation method of the above-mentioned quinoa blood sugar reducing tea, which is simple in process, does not need to add an organic solvent for extraction, is safe and efficient, and is suitable for industrial production.

According to the fermented beverage rich in alpha-ketoglutaric acid and organic acid and the preparation method of the fermented beverage, hawthorn fruits are used for preparing 3.5-degree culture wine, the culture wine is rich in amino nitrogen, and rich protein is provided for enrichment of alpha-ketoglutaric acid and organic acid generated through fermentation; acetic acid bacteria are cultured in the culture wine and ignited, mature fermented wine is obtained when the acidity is larger than 3 degrees, the acetic acid bacteria grow into a tricarboxylic acid state when fermentation is vigorous, the acetic acid bacteria are continuously split and grow, and alpha-ketoglutaric acid reaches the enrichment concentration in acetic acid bacteria cells; the method comprises the following steps of: preparing a 3-degree acid stock solution, boiling, evaporating and concentrating the 3-degree acid stock solution to 50% at 60 DEG C through vacuum steam concentration, removing excessive moisture and acidity according to the ratio of naturally proportioned acidity to AKG through concentration evaporation, amplifying the concentration ratio of AKG, and selecting proper concentration acidity to maximize the concentration ratio of AKG when the proper acidity is obtained through blending, so that the concentration ratio of AKG is increased, the concentration ratio of AKG is increased, and the concentration ratio of AKG is increased. Finally, the acidity of the fermented beverage is 0.9-1 degree through blending, and the concentration of the alpha-ketoglutaric acid is 26 mg / L.

To provide a flavor and / or texture modifier.SOLUTION: The flavor and / or texture adjusting agent contains acetic acid bacteria. There are also provided a method for producing a food having an adjusted flavor and / or texture, comprising adding the acetic acid bacterium to a food, and a food having an adjusted flavor and / or texture, comprising the acetic acid bacterium.SELECTED DRAWING: None

The invention discloses a self-assembled hangover alleviating powder capable of quickly alleviating hangover, protecting gastric mucosa and promoting the hangover alleviating ability of liver, and a preparation method and application thereof, and belongs to the technical field of food health. The preparation method comprises the following steps: carrying out directional enzymolysis on edible fibers to prepare nanofibers, fermenting composite powder of semen hoveniae, rhizoma curcumae longae and radix puerariae by utilizing a composite strain of acetic bacteria and lactobacillus plantarum, and separating precipitate and supernate to respectively prepare an enzyme metabolism system and natural active components. And compounding the nanofibers, an enzyme metabolism system and natural active components to prepare the anti-alcohol composition. According to the invention, a layer of physical protection film is formed on the stomach wall by utilizing the characteristic that the edible nanofiber is quickly self-assembled in gastric acid, so that the direct stimulation of alcohol to the gastric mucosa is reduced; meanwhile, the encapsulated enzyme metabolism system can start to predecompose the ethanol in the stomach under the protection, so that the'front-line 'hangover alleviating is realized, and the liver metabolism load is relieved from the source.

A method for producing an acetic acid bacteria-containing composition is provided. The method includes culturing acetic acid bacteria of the genus Acetobacter, collecting the bacteria, and washing the bacteria. The acetic acid bacteria-containing composition includes nonanal, methylheptenone, dimethyl trisulfide, and 2-tridecanone so that the peak area ratio of nonanal to methylheptenone (nonanal:methylheptenone) is 1:10 to 100:1, the peak area ratio of nonanal to dimethyl trisulfide (nonanal:dimethyl trisulfide) is 1:100 to 50:1, and the peak area ratio of nonanal to 2-tridecanone (nonanal:2-tridecanone) is 1:100 to 100:1.

The invention relates to the technical field of food processing, in particular to high-dietary-fiber apple fruit powder and a preparation method thereof. The preparation method comprises the following steps: S1, preparing apple pulp; s2, inoculating active saccharomycetes into the apple pulp to carry out anaerobic or facultative anaerobic fermentation at a first stage; s3, the fermented apple pulp is subjected to dealcoholization treatment, and then acetic acid bacteria / lactic acid bacteria are inoculated for second-stage fermentation; s4, taking the fermented apple pulp as a culture medium, inoculating schizophyllum commune, and performing third-stage liquid fermentation; and S5, ending fermentation and post-treatment. According to the preparation method, the apple pulp is subjected to biological conversion through the saccharomycetes, the lactic acid bacteria / acetic acid bacteria and the schizophyllum commune in sequence, multiple targets of deep desugaring, flavor enhancement, dietary fiber modification, nutrition enrichment and the like are achieved through synergism, and the problems that an existing product is high in sugar content, single in flavor and poor in dietary fiber functional characteristic, a drying aid needs to be added and the like are solved.