CN101649288B - Bifid vinegar - Google Patents
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- CN101649288B CN101649288B CN2009101041050A CN200910104105A CN101649288B CN 101649288 B CN101649288 B CN 101649288B CN 2009101041050 A CN2009101041050 A CN 2009101041050A CN 200910104105 A CN200910104105 A CN 200910104105A CN 101649288 B CN101649288 B CN 101649288B
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Abstract
The invention provides bifid vinegar comprising eatable vinegar brewing raw material, bifidobactirium, saccharomyces cerevisiae and acetic acid bacteria, wherein the mass ratio of the adding quantity of bifidobactirium strain liquid (10<8>-10<12>cfu/ml) to main raw material is 0.5:1; the mass ratio of the adding quantity of saccharomyces cerevisiae strain liquid (10<8>-10<12>cfu/ml) to the main raw material is 0.1:1-0.5:1; and the mass ratio of the adding quantity of acetic acid bacterium strain liquid (10<8>-10<12>cfu/ml) to the main raw material is 0.3:1-0.5:1. The bifid vinegar is brewed by a crude material vinegar-brewing method, a solid-state fermentation method and other methods, the acetic acid bacteria are fermented for about 24 hours at the temperature of 32-44 DEG C in the processing step of fermenting acetic acid, the bifidobactirium is added into a fermentation tank in an aseptic way and the mixture is fermented together after being stirred evenly; the total acidity is measured every day, salt is added after one week when the total acidity reaches 3-8%, and the fermentation is terminated. The bifid vinegar is prepared by fermenting the bifidobactirium (anaerobic) and the acetic acid bacteria (aerobic) together by a modern biological engineering technique according to the microecological principle of a human body, and the bifidobactirium oxidizes and synthesizes the acetic acid in the fermentation process, also generates lactic acid and other nutritional components which are good for the body and has higher nutritive value.
Description
Technical field
The present invention relates to ambits such as microbiology, microecology, biotechnology fermentation technique, trophology, be specifically related to a kind of vinegar.
Background technology
Vinegar is China's traditional condiment, and it is to be raw material with grain or fruit, the seasonings that forms through the natural fermented brew of multiple mikrobe; Its abundant nutrients contains protein, amino acid, organic acid, inorganics and various carbohydrate, and contains the total free aminoacids more than 18 kinds; 8 seed amino acids of needed by human all contain; Nutrition, health care are worth high, can not only make dish increase flavour, and medically also have important effect.Modern study shows that vinegar has alleviating fatigue, and blood sugar regulation and lipid metabolism are anti-oxidant, promotes pharmacological actions such as appetite.
For vinegar; Traditional simple functions such as people no longer satisfy acid adjustment flavor, antisepsis and sterilization, improve a poor appetite; And target invest anti-aging, prevent the modern times " ciril disease ", even numerous areas such as beauty treatment, anti-cancer, edible vinegar constantly changes to health and has become Development Trend.Along with people's makes China's health-product market since the eighties in 20th century, present thriving situation to the increase of heath food demand and the continuous intensification that dietotherapy is familiar with.Since the nineties in 20th century; Various health vinegar begin to prevail; Some seasonings enterprises health vinegar such as special efficacy vinegar, fruit vinegar, ginger juice vinegar, garlic juice vinegar and high density 9 degree bubble egg vinegar that released one after another have started and have taken vinegar egg, vinegar soaks soybean, vinegar soaks Semen arachidis hypogaeae, acetic acid beverage etc. upsurge.It is reported that the existing numerous people in the whole nation are taking vinegar-egg juice and various health vinegar at present, the health vinegar market of China demonstrates the situation that demand constantly rises.
The report of functional oligose vinegar or title bifidus factor vinegar is only arranged on the market now, and this technology just adds bifidus factor (functional oligose) in certain stage of making the vinegar process.Bifidus factor has not to be digested and assimilated after the food and can directly be gone into large intestine, optionally stimulates the effect of human body self bifidus bacillus propagation, thereby good for health.But because bifidus factor also can promote deleterious clostridium perfringens growth when promoting bifidobacterium growth, so must be through toxicology test in case have side effects; The bifidus factor quantity of adding simultaneously must reach the whole intestines effect that bifidus bacillus activation breeding produces that manifests; And because bifidus factor is of a great variety; So need on Product labelling, will indicate the definite title and the addition of bifidus factor; The bifidus factor price comparison of in addition adding is expensive, increases the cost of vinegar.So along with the progress of society and improving constantly of living standards of the people, existing vinegar can not satisfy the demand of people's life, seeks having more healthy nutritive value and preventing that the ecological vinegar of treating diseases and making health-care will be the theme of era development of GOOD TASTE.Market in urgent need develop have modern nutrient health-care function, inexpensive bifid vinegar.
Summary of the invention
The present invention proposes a kind of bifid vinegar and preparation method thereof; It is according to human body microecology principle; Adopt modern biotechnology to utilize bifidus bacillus (anaerobism) and acetic bacteria (aerobic) co-fermentation to form; Not only oxidation is acetic acid synthesized during the fermentation for bifidus bacillus, also produces lactic acid and some other nutritive ingredient useful to health, has higher nutritive value.
Technical scheme of the present invention is following:
A kind of bifid vinegar, it comprises edible vinegar brewing materials and bacterial classification;
Main raw material that said edible vinegar is brewageed and proportioning thereof are (in major ingredient 100): major ingredient (rice, Chinese sorghum, millet, corn, sweet potato, sugar are poor, one or more combinations in the waste molasses etc.) 100; Wheat bran 50; Wheat bran 120～150, rice husk (or in the cavings, sorghum husk, millet shell a kind of) 120～150; Water 300～700, salt (add-on be main raw material 10%).
Said bacterial classification comprises bifidus bacillus, yeast saccharomyces cerevisiae and acetic bacteria; The add-on of said bifidobacterium species atcc liquid and the mass ratio of main raw material are 0.5: 1, and the concentration of bifidus bacillus is 10
8～10
12Cfu/ml; The add-on of yeast saccharomyces cerevisiae bacterial classification liquid and the mass ratio of main raw material are 0.1: 1～0.5: 1, and the concentration of yeast saccharomyces cerevisiae is 10
8～10
12Cfu/ml; The add-on of acetic acid bacteria strain liquid and the mass ratio of main raw material are 0.3: 1～0.5: 1, and the concentration of acetic bacteria is 10
8～10
12Cfu/ml.
Said bifid vinegar adopts brewing vinegar with raw materials method, solid state fermentation, enzymatic liquefaction ventilation backflow system vinegar method, liquid submerged fermentation method, liquid state fermentation system wine-solid state fermentation to change acid and carry out brew, comprises step:
1. raw material is handled
2. zymamsis is handled
3. acetic fermentation is handled: in this step, with acetic bacteria 10
8～10
12Cfu/ml (aerophil) is about 24 hours aseptic adding bifidus bacilluss 10 of 32 ℃～44 ℃ fermentations
8～10
12Cfu/ml (anerobes) adds and to stir the back co-fermentation in the fermentor tank that raw material is housed; Survey total acidity every day, after the week when total acidity reaches 3%～8% with salt, add-on is 10% of a main raw material, stops fermentation;
4. aftertreatment gets bifid vinegar finished product.
Advantage of the present invention
Bifid vinegar is as long as add the culture apparatus of bifidus bacillus in the original technological process of production of common vinegar, need not increase more equipment can go into operation.Bifid vinegar not only has the nutrition and the effect of common vinegar; And bifidus bacillus complex functionality property oligose not only during the fermentation; Also produce other functional components, like the thalline composition (as: LTA, film teichoic acid, Polysaccharides, peptide complexes etc.) of lactic acid, acetate, multivitamin, trace element and bifidus bacillus.This vinegar integrates the physiological function of acetic bacterias such as bifidus bacillus and wine vinegar yeast, not only gives vinegar itself distinctive local flavor, has also embodied the powerful ecologic effect of bifidus bacillus.Like the balance of enhancing body's immunological function, cancer suppressing action, alleviation and Ginseng Extract, adjustment enteric microorganism flora, improve liver function, nutritive effect, uremia had mitigation, antianaphylaxis, appetite stimulator, bring high blood pressure down and blood cholesterol; Effects such as prevention of arterial sclerosis; And then can promote health; Strengthen the physique of the nation people, produce good social benefit and economic benefit.So bifid vinegar is a kind of modern novel inexpensive health vinegar of promoting HUMAN HEALTH.
Reason: contain rich in amino acid in the vinegar, wherein containing human body can not self synthesize, must be by 8 seed amino acids of food supply.Glucide in the vinegar is also a lot of like glucose, fructose, SANMALT-S etc.Organic acid content in the vinegar is more, and it mainly contains acetic acid, and next contains lactic acid, pyruvic acid, formic acid, oxysuccinic acid, Hydrocerol A or the like.Because vinegar is pleasantly sweet, its five tastes are in harmonious proportion, the nutritive substance that helping human body provides food digests and absorbs.Can increase the concentration of hydrochloric acid in gastric juice after the vinegar food, the appetizing of promoting the production of body fluid, appetite stimulator.Vinegar can bring high blood pressure down and blood cholesterol, prevention of arterial sclerosis and some cancer.Bifidus bacillus is the probiotic bacterium that universally acknowledged body weight for humans is wanted, and it is without any side effects, is to be colonizated in the healthy subjects enteron aisle and the dominant a kind of physiology bacterium of quantity, is present in human body and closely bound up with health throughout one's life.The metabolite of bifidus bacillus mainly is: H, and acetate and lactic acid are with 3 in theory: the ratio of 2mol forms (can be 3mol acetate and 2mol lactic acid with the glycolysis of 2mol glucose), the more more acetate of actual generation, lactic acid production lacks relatively.Bifidus bacillus can be kept the balance of enteric microorganism as a kind of good ecological bacterial classification, and has the invasion of nutrition and combating microorganisms and regulate the human immune system, keeps HUMAN HEALTH indirectly.Bifidus bacillus has been participated in host's digestion, nutrition, metabolism, immunity, physiological process such as anti-infective in enteron aisle, be one of important symbol of HUMAN HEALTH.
Description of drawings
Fig. 1 is the production scheme of embodiment 1;
Fig. 2 is the production scheme of embodiment 2;
Fig. 3 is the production scheme of embodiment 3;
Fig. 4 is the production scheme of embodiment 4;
Bifid vinegar prescription:
Embodiment
1.1 raw material
The vinegar brewing major ingredient is that rice, Chinese sorghum, millet, corn, sweet potato, sugar are poor, one or more combinations in the waste molasses; Wheat bran, yeast saccharomyces cerevisiae, water, salt.Auxiliary material is a wheat bran, and loose material is rice husk, cavings, sorghum husk, millet shell etc.
In 100 parts of major ingredients: wheat bran 50, a kind of 120～150 in wheat bran 120～150, rice husk, cavings, sorghum husk, the millet shell, water 300～700, the salt add-on is 10% of a main raw material;
1.2 bacterial classification
1.2.1 bifidus bacillus (Bifidobacteriumbifidum): this laboratory with reference to the separation of anerobes and evaluation (the Zhang Zhuoran chief editor. clinical microbiology and Micro biological Tests (the 3rd edition) [M]. Beijing: People's Health Publisher; The method introduced of various kinds of document isolation identification and preserve many strains bifidus bacillus voluntarily from normal human's enteron aisle such as 2006:253-255); Oxytolerant domestication through hundreds of generations; Oxygen there is certain tolerance; And identify approval through national strain identification legal unit-institute of microbiology of the Chinese Academy of Sciences, can give or sell other people and use.Bifidus bacillus also can be bought through China Food Fermentation Industry Research Institute microbial strains preservation center in addition.
1.2.2 yeast saccharomyces cerevisiae (Saccharomyces cerevisiae): available from China Food Fermentation Industry Research Institute microbial strains preservation center.
1.2.3 acetic bacteria: acetic acid bacteria strain liquid is available from institute of microbiology of the Chinese Academy of Sciences
[embodiment 1]: brewing vinegar with raw materials method: (referring to the blue or green vinegar brewing technology [J] of document: Shen Long. China brewages, and 1991 (1) .)
Referring to Fig. 1:
1. pulverize raw material (this is a prior art): raw material powder is broken into the meal shape, and 40 mesh sieves absolutely pass through, and want evenly as far as possible.
2. zymamsis (this is a prior art); Raw material saccharification under the effect of saccharification song is also produced alcohol through the yeast effect.In 100 parts of major ingredients, be layered at the bottom of the pond after 50 parts in wheat bran smashed, major ingredient is layered on above the wheat bran, adds 20 parts in wheat bran, and 10 parts of yeast saccharomyces cerevisiaes are poured in the production pond together, mix evenly, put into 600～660 parts of water.General fermentation can be surveyed alcoholic strength in 5～7 days.General wine degree is 5%-8%, at this moment, can descend chaff to carry out solid-state acetic fermentation.
3. acetic fermentation: after the wine completion, insert acetic acid bacteria strain liquid (10
8～10
12Cfu/ml, aerophil, add-on and main raw material mass ratio are 0.3: 1～0.5: 1) admix again 100 parts in remaining wheat bran and cavings (or rice husk) entering acetic fermentation stage.Stewing material after 1～2 day in the main raw material mass ratio be 0.5: 1 the aseptic adding bifidobacterium species atcc of ratio liquid (10
8～10
12Cfu/ml, anerobes) the back co-fermentation.Fermenting, one end begins material is turned evenly and covers completely from the pond after 1～2 day.After 1～2 day, begin to turn over unstrained spirits every day once.Survey total acidity every day, when total acidity reaches 3%～8%, stop fermentation after about a week with salt (be generally add main raw material 10%).With turning after the salt one, two day, can drench vinegar.
4. drench vinegar (this is a prior art): the general method that adopts the circulation cover to drench.To smoke under vinegar leaves with, again with vinegar unstrained spirits top loading.Put into then that hot-water soak began to put vinegar more than 6 hours more than 90 ℃, Bian Jiashui above the vinegar, two vinegar or three vinegar are put in the limit, constantly get vinegar and survey total acid, and acetic acid reaches at 4% o'clock can be stopped, and remainder is two vinegar, three vinegar.Can confirm according to the requirement of finished product vinegar total acid content when damming.
[embodiment 2] solid state fermentation: (referring to document: the Han Fenghua vinegar brewing technology [J] of having a talk, Shandong food fermentation, 2003 (3) .)
Referring to Fig. 2:
1, raw material is handled (this is a prior art)
Used major ingredient (sweet potato, millet and Chinese sorghum) is worn into fine powder, adds water after mixing evenly with wheat bran, cavings.Amount of water is a Total Water 60%, and after profit water was intact, the dress pot steamed stewing 1 hour 1 hour after waiting water to be boiled into steam again.Take the dish out of the pot after having steamed, caking is smashed or sieved, and turn rapidly, cooling.The grog cooling expects that temperature is low more good more summer, is generally 30～33 ℃, is cooled to winter below 40 ℃, adds remaining 40% water (cold water) again, and distiller's yeast and the wheat bran of smashing are added simultaneously, and in the cylinder of packing into after fully turning, unstrained spirits water cut is advisable with 60～62%.
2, mashing and zymamsis (this is a prior art)
Unstrained spirits is gone into cylinder will fill up compacting, about 24 ℃ of inspection article temperature summers, about 28 ℃ of winters, about 28 ℃ of room temperature maintenances.Unstrained spirits is gone into second day of cylinder, during article temperature rise to 38～40 ℃, falls unstrained spirits.Attemperation and moisture content carry out saccharification and wineization after having turned over.Unstrained spirits fall every day once, and temperature is no more than 38～40 ℃.To 33--35 ℃, show that saccharification and wineization accused completion through about 5 days article temperature drops.The general wine degree of normal wine unstrained spirits that ferments is 5～8%.
3, acetic fermentation: after zymamsis finished, every cylinder was admixed cavings (or rice husk) and acetic acid bacteria strain liquid (10
8～10
12Cfu/ml, aerophil, add-on and main raw material mass ratio are 0.3: 1～0.5: 1) behind the thorough mixing, at 32 ℃～44 ℃ fermentations aseptic adding bifidobacterium species atcc liquid (10 in the time of about 24 hours
8～10
12Cfu/ml, anerobes, add-on and main raw material mass ratio are 0.5: stir the back co-fermentation 1.).The acetic fermentation temperature should not be too high, and general the grasp is advisable at 32 ℃～44 ℃, surveys total acid every day, when total acidity reaches 3%～8%, stops fermenting with salt (be generally add main raw material 10%) after about a week.After mixing thoroughly, placed again two days, be after-ripening.
4, drench vinegar (this is a prior art), method basically with embodiment 1.
[embodiment 3] enzymatic liquefaction system vinegar (referring to document: the Geng Lian silvering solution body system vinegar production technology [J] that refluxes, Shandong food fermentation, 1994 (4) .) that ventilate to reflux
Referring to Fig. 3:
1. acetic fermentation pond (this is a prior art): generally cylindrical, at 20cm place at the bottom of the pond, generally slight with bamboo and make at the false end on the frame.Dress vinegar unstrained spirits stays pickle below above.Around slighing near bamboo, be provided with 12 of diameter 10cm ventilation holes, be arranged in around the pond symmetrically and evenly.Stay one to put juice joint valve at the bottom of the pond, two storages of underground system vinegar pond.Deposit the meter place under the vacation and connect people's water pump, exit of pump connects one and puts the vinegar jet pipe, and withdrawing fluid utilizes hydraulic rotating with the pump shower of hitting the person, and waters liquid equably on vinegar unstrained spirits surface.
2. (this is a prior art) handled in liquefaction, saccharification
With major ingredient abrasive dust or defibrination, 18～20 ° of Be of adjustment concentration use Na
2CO
3Transfer to pH6.2～6.4, add 0.1%CaCl again
2Enzymatic protective reagent.Adding then is αYi Dianfenmei, stirs.After this be heated to 90 ℃ with vapour, and constantly stir, keep not luming, not sticking with paste at the end.Liquefy after 15 minutes, be cooled to about 60 ℃, add the wheat bran saccharification.
3. zymamsis (this is a prior art)
The water that converted mash is added 300 parts dilutes, and inserts the yeast saccharomyces cerevisiae of major ingredient 10%, zymamsis.The article temperature is advisable with 30～32 ℃.Temperature is unsuitable too high, and fermentation time was surveyed the wine degree in about 2～3 days and reached about 5～8%, and zymamsis finishes.
4. acetic fermentation
1. mix unstrained spirits: in distiller's wort, add wheat bran, rice husk, acetic acid bacteria strain liquid (10
8～10
12Cfu/ml, aerophil, add-on and main raw material mass ratio are 0.3: 1～0.5: 1), behind the thorough mixing, evenly add in the acetic fermentation pond beginning acetic fermentation.At 32 ℃～44 ℃ fermentations aseptic adding bifidobacterium species atcc liquid (10 about 24 hours the time
8～10
12Cfu/ml, anerobes, add-on and main raw material mass ratio are 0.5: in fermentor tank, stir the back co-fermentation 1.).The article temperature control is optimum below 40 ℃ with 33～38 ℃.
2. loose unstrained spirits (this is a prior art); Surface layer vinegar unstrained spirits can rise to 40 ℃ in 24 hours, but middle unstrained spirits temperature is lower, carry out once loose unstrained spirits.
3. reflux (this is a prior art): can reflux whenever the unstrained spirits temperature reaches 40 ℃ behind the loose unstrained spirits, make article temperature drop to 36～38 ℃.The acetic fermentation temperature requires 42～44 ℃ in earlier stage, and the later stage is 36～38 ℃.Survey total acidity every day.
5. descend salt (this is a prior art)
, total acidity stops fermentation when reaching 3%～8% after about one week with salt (be generally add main raw material 10%).
6. drench the vinegar method basically with embodiment 1.
[embodiment 4] liquid submerged fermentation method (referring to the blue or green vinegar brewing technology (continuing) [J] of document: Shen Long. China brewages, and 1991 (2) .)
Referring to Fig. 4:
1. major equipment (by 20000 liters of self-suction fermentors) (this is a prior art)
1. inhale 200 liters of stainless steel seeding tanks of formula; 2. self-priming 2000 liters of stainless steel seeding tanks;
3. self-priming 20000 liters of stainless steel fermentor tanks; 4. the folding type air filter is 1 meter
3And 6 meters
3Each 1;
5. spinner-type flowmeter (size) is 8; 6. 2 (62 meters of filtration areas of plate-and-frame filter press
2);
7. zymamsis equipment 1 overlaps; 8. store the vinegar container;
2. preparation method
1. charging (this is a prior art): the saccharification of raw material and zymamsis, the system that refluxes with ventilating vinegar technology.With distiller's wort and proteolyze wine with dregs mixed solution, with being pumped into 20000 liters of fermentor tanks, 14000 liters of agitator of constant volume are ventilated, and keep 32 ℃ of temperature.
2. fermentation: with acetic acid bacteria strain liquid (10
8～10
12Cfu/ml, aerophil, add-on and main raw material mass ratio are 0.3: 1～0.5: 1.) at 32 ℃～44 ℃ fermentations aseptic adding bifidobacterium species atcc liquid (10 about 24 hours the time
8～10
12Cfu/ml, anerobes, add-on and main raw material mass ratio are 0.5: stir the back co-fermentation in the adding fermentor tank 1.).The acetic fermentation temperature should not be too high, and general the grasp is advisable at 32 ℃～44 ℃.Survey total acidity every day, when total acidity reaches 3%～8%, stop fermentation after about a week with salt (be generally add main raw material 10%);
3.. following salt (this is a prior art): when total acidity reaches 3%～8%, stop fermentation after about a week with salt (be generally add main raw material 10%).
4.. drench the vinegar method basically with embodiment 1.
[embodiment 5] liquid state fermentation system wine, solid state fermentation change acid (referring to document (Chen Shengming Zhang Liqin chief editor. microbiological research technology [M]. Beijing: Science Press, 2006:187)
The preparation method:
1. liquefaction (this is a prior art): in iron pan, add water and add sorghum flour or sweet potato flour, be warming up to 60 ℃, the accent pH value is 6.2-6.4, adds glycase.Continue to be warming up to 85-90 ℃ and keep liquefaction in 10 minutes.Be warming up to then and boil, kept 20 minutes.
2. saccharification (this is a prior art): be cooled to 60 ℃, transferring pH value is 5.4, adds wheat bran, flame-out, and the lid bottle cap is wrapped gunnysack, saccharification insulation 3 hours.
3. ethanol fermentation (this is a prior art): when treating that temperature is reduced to 28 ℃, saccharification liquid is moved on to the ethanol fermentation cylinder, add yeast juice.Uncovered cultivation in first day, the breeding thalline; Rose in second day and cover the cylinder sealing, anaerobically fermenting produces ethanol.4 days altogether, the proving room temperature was 25-28 ℃.
4. acetic fermentation:
1. charging, unstrained spirits: ethanol fermentation liquid is mixed wheat bran, rice husk, wheat bran, acetic acid bacteria strain liquid (10
8～10
12Cfu/ml, aerophil, add-on and main raw material mass ratio are 0.3: 1～0.5: 1.), and at 32 ℃～44 ℃ fermentations aseptic adding bifidobacterium species atcc liquid (10 about 24 hours the time
8～10
12Cfu/ml, anerobes, add-on and main raw material mass ratio are 0.5: 1.) in fermentor tank, stir the back co-fermentation, the acetic fermentation temperature should not be too high, and general the grasp is advisable at 32 ℃～44 ℃.
2. with salt after-ripening (this is a prior art): survey total acidity every day, when total acidity reaches 3%～8%, stop fermentation after about a week with salt (be generally add main raw material 10%).Existing half stirs in first cylinder with salt, stirs the back and moves into another cylinder; Admix second cylinder to second half salt next day again, is merged into a cylinder after stirring.After-ripening 2 days makes color, smell and taste better.
3. drench vinegar (this is prior art): after pouring the vinegar unstrained spirits into the pouring cylinder, add under water and drench, the pickle acetic acid content of collection is reduced to and was stopped in 5% o'clock.
4. preparation sterilization (this be a prior art): institute pouring pickle was sterilized 10 minutes in 80 ℃, also precipitable and add sanitas such as Sodium Benzoate, get product.
Claims (1)
1. bifid vinegar, it comprises edible vinegar brewing materials prescription and bacterial classification;
Main raw material that edible vinegar is brewageed and proportioning thereof do; In 100 parts of major ingredients: major ingredient is that rice, Chinese sorghum, millet, corn, sweet potato, sugar are poor, one or more combinations 100 in the waste molasses; Wheat bran 50; A kind of 120～150 in wheat bran 120～150, rice husk, cavings, sorghum husk, the millet shell, water 300～700, the salt add-on is 10% of a main raw material;
It is characterized in that: said bacterial classification comprises bifidus bacillus, yeast saccharomyces cerevisiae and acetic bacteria; The add-on of said bifidobacterium species atcc liquid and main raw material mass ratio are 0.5: 1, and the concentration of bifidus bacillus is 10
8～10
12Cfu/ml; The add-on of yeast saccharomyces cerevisiae bacterial classification liquid and the mass ratio of main raw material are 0.1: 1～0.5: 1, and the concentration of yeast saccharomyces cerevisiae is 10
8～10
12Cfu/ml; The add-on of acetic acid bacteria strain liquid and the mass ratio of main raw material are 0.3: 1～0.5: 1, and the concentration of acetic bacteria is 10
8～10
12Cfu/ml;
Said bifid vinegar adopts brewing vinegar with raw materials method, solid state fermentation, enzymatic liquefaction ventilation backflow system vinegar method, liquid submerged fermentation method, liquid state fermentation system wine-solid state fermentation to change acid and carry out brew, may further comprise the steps:
(1) main raw material is handled
(2) zymamsis is handled
(3) acetic fermentation is handled: in this step, be 10 with concentration
8～10
12The acetic acid bacteria strain liquid of cfu/ml is 10 in 24 hours aseptic adding concentration of 32 ℃～44 ℃ fermentations
8～10
12The bifidobacterium species atcc liquid of cfu/ml adds and stirs the back co-fermentation in the fermentor tank that raw material is housed; Survey total acidity every day, after the week when total acidity reaches 3%～8% with salt, add-on is 10% of a main raw material, stops fermentation;
(4) aftertreatment gets bifid vinegar finished product.
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| CN103417752B (en) * | 2013-07-24 | 2015-11-25 | 上海普缇康生物技术有限公司 | A kind of liver protection natural product and preparation method thereof |
| CN105886326B (en) * | 2016-05-27 | 2018-11-20 | 天津科技大学 | A kind of child health care vinegar and preparation method thereof rich in bifidus factor |
| CN106281957A (en) * | 2016-11-04 | 2017-01-04 | 赤水市曾氏晒醋有限公司 | A kind of solarization vinegar adding human body probiotics |
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