This invention belongs to the field of vinegar
fermentation technology, and provides a
fermentation method for enhancing the sleep-aiding function of aged vinegar by strengthening
kudzu root-poria
fermentation powder in the
acetic acid stage in conjunction with jujube leaf
powder.
Kudzu root-Poria cocos fermentation
powder is produced by fermenting
kudzu root with superior Poria cocos strains. Based on the traditional
solid-state fermentation process of Shanxi aged vinegar,
kudzu root-Poria cocos fermentation powder and jujube leaf powder are added during the
acetic acid fermentation stage. The
acetic acid fermentation yields raw vinegar, which is then mixed with
jujube seed extract,
xylitol, and
erythritol. The mixture is then sterilized at ultra-high temperature to obtain aged vinegar with sleep-aiding properties. The finished vinegar is reddish-brown in color, clear and transparent, with a rich and mellow vinegar
aroma, a light herbal fragrance, a long
aftertaste, and no other off-flavors. It contains γ-
aminobutyric acid ≥35.00 mg / 100 mL, total flavonoids ≥250.00 mg / 100 mL, total saponins ≥20.00 mg / 100 mL, polysaccharides ≥350.00 mg / 100 mL,
puerarin ≥6.50 mg / 100 mL, and triterpenoids ≥5.00 mg / 100 mL, and has sleep-aiding effects.