CN115736231A - Preparation method of nutrient salt and liquid edible vinegar with high total acid content and multiple flavors - Google Patents
Preparation method of nutrient salt and liquid edible vinegar with high total acid content and multiple flavors Download PDFInfo
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- CN115736231A CN115736231A CN202211613643.4A CN202211613643A CN115736231A CN 115736231 A CN115736231 A CN 115736231A CN 202211613643 A CN202211613643 A CN 202211613643A CN 115736231 A CN115736231 A CN 115736231A
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- acid
- arginine
- alanine
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- 235000015097 nutrients Nutrition 0.000 title claims abstract description 79
- 239000000052 vinegar Substances 0.000 title claims abstract description 52
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 52
- 239000002253 acid Substances 0.000 title claims abstract description 51
- 239000007788 liquid Substances 0.000 title claims abstract description 37
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 35
- 235000019634 flavors Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title abstract description 5
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Images
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
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- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention relates to the technical field of fermentation, in particular to a preparation method of liquid edible vinegar with high nutrient salt and total acid content and multiple flavors, which comprises a composition, wherein the composition consists of alanine and arginine or alanine, arginine and glutamic acid. The nutrient salt creates a stable pH environment for acetic acid bacteria in the fermentation of the liquid vinegar, protects the acetic acid bacteria from producing acid in a proper environment, and improves the acid production amount in the fermentation process of the liquid vinegar; the nutrient salt comprises alanine and arginine, and the addition of the alanine and the arginine increases the final flavor characteristics and the total acid content of vinegar fermentation, wherein the alanine component generates more total acid by promoting the circulation of pyruvic acid, and the arginine component repairs the damage caused by acid stress by promoting the pathway of arginine deaminase.
Description
Technical Field
The invention relates to the technical field of fermentation, in particular to a preparation method of nutrient salt and liquid edible vinegar with high total acid content and multiple flavors.
Background
Fermentation methods for brewing vinegar are mainly classified into solid fermentation methods and liquid fermentation methods. For the liquid fermentation method, the fermentation process has single strain, the produced organic acid and flavor substances are less, and the final edible vinegar has single taste and flavor. Therefore, it is necessary to find a suitable method for improving the flavor and organic acid content of liquid vinegar.
A nutrient complex (nutrient salt) for improving fermentation efficiency can be used as a potential strategy for improving the quality of liquid vinegar. The fermentation nutritive salt is mainly compounded by carbon source, nitrogen source, amino acid and other substances. In the actual industrial fermentation production process, the nutritive salt needs to be associated with the acetic acid bacteria so as to ensure the normal growth of the acetic acid bacteria, improve the expression level of the carbon metabolism genes of the bacteria and finally improve the vinegar yield and flavor quality of the vinegar.
German Fri ngs company has developed a nutrient salt for acetic acid fermentation, which can remarkably improve the fermentation efficiency of vinegar and is mainly applied to the fermentation process of alcohol vinegar. At present, researchers continuously narrow the range of adjusting the nutrient salt so as to obtain the self-made nutrient salt which can not only ensure the fermentation rate and the acid production rate, but also reduce the fermentation cost. However, the existing nutrient salt can not completely meet the market demand, and the total acid content of vinegar after final fermentation is low and the flavor of the vinegar is little.
Disclosure of Invention
To solve the above technical problems, the present invention aims to: provides a preparation method of nutrient salt and liquid edible vinegar with high total acid content and various flavors.
The technical scheme adopted by the invention for solving the problems is as follows:
a nutritional salt comprising a composition consisting of alanine and arginine or consisting of alanine, arginine and glutamic acid. The nutrient salt creates a stable pH environment for acetic acid bacteria in the fermentation of the liquid vinegar, protects the acetic acid bacteria from producing acid in a proper environment, and improves the acid production amount in the fermentation process of the liquid vinegar; the nutrient salt comprises alanine and arginine, and the addition of the alanine and the arginine increases the final flavor characteristics and the total acid content of vinegar fermentation, wherein the alanine component generates more total acid by promoting the circulation of pyruvic acid, and the arginine component repairs the damage caused by acid stress by promoting the arginine deaminase pathway.
As a further improvement of the above technical solution, the composition consists of alanine and arginine.
As a further improvement of the technical scheme, the mass concentration of the alanine and the arginine is both 1 percent.
As a further improvement of the technical scheme, the nutrient solution also comprises acetic acid, and the volume ratio of the acetic acid to the nutrient salt is 1. The acetic acid component promotes the fermentation power of the acetic acid bacteria by improving the activities of alcohol dehydrogenase and acetaldehyde dehydrogenase, and relieves the aging of acetic acid bacteria cells.
As a further improvement of the technical scheme, the nutrient solution also comprises lactic acid, and the volume ratio of the lactic acid to the nutrient salt is 0.5. The lactic acid component enables the flavor and taste of the liquid vinegar to be more smooth and mellow.
As a further improvement of the technical scheme, the feed also comprises tartaric acid, and the volume ratio of the tartaric acid to the nutrient salt is 0.5. Acetic acid bacteria have a significant acidogenic advantage in 0.05% (v/v) lactic acid plus 0.05% (v/v) tartaric acid.
A method for preparing liquid vinegar with high total acid content and multiple flavors, which is prepared by fermenting glutinous rice wine and comprises nutrient salts containing alanine, arginine and acetic acid, comprises the following steps: adding the nutrient salt into the glutinous rice wine before fermenting the glutinous rice wine. The nutritive salt improves the acid yield of the liquid vinegar in the fermentation process, the acetic acid component promotes the fermentation power of acetic acid bacteria by improving the activities of alcohol dehydrogenase and acetaldehyde dehydrogenase, the aging of acetic acid bacteria cells is relieved, and the acid yield is improved by 20.4 percent by adding the nutritive salt containing alanine, arginine and acetic acid into the liquid vinegar in the early stage of fermentation.
A method for preparing liquid vinegar with high total acid content and multiple flavors, which is prepared by fermenting glutinous rice wine and comprises nutrient salts containing alanine, arginine and lactic acid, comprises the following steps: adding the nutrient salt after the glutinous rice wine is naturally fermented for 14-15 days. The nutrient salt containing alanine, arginine and acetic acid is added into the liquid vinegar fermentation in the early stage of fermentation, and the acid production is improved by 20.4%.
A method for preparing liquid vinegar with high total acid content and multiple flavors, which is prepared by fermenting glutinous rice wine and comprises nutrient salts containing alanine, arginine, tartaric acid and lactic acid, comprises the following steps: adding the nutrient salt into the glutinous rice wine before fermenting the glutinous rice wine. The addition of nutrient salts containing alanine, arginine, tartaric acid and lactic acid finally produced 31 volatile flavors. Wherein, the esters in the nutritive salt are most abundant, including butyl acetate (fruity fragrance), phenethyl acetate (rosewood fragrance), butyl butyrate (fruity fragrance), propylene glycol monomethyl ether acetate (special smell), ethyl decanoate (pear and brandy flavors), and methyl acetate (fragrance).
The invention has the beneficial effects that: the nutrient salt creates a stable pH environment for acetic acid bacteria in the fermentation of the liquid vinegar, protects the acetic acid bacteria from producing acid in a proper environment, and improves the acid production amount in the fermentation process of the liquid vinegar; the nutrient salt comprises alanine and arginine, and the addition of the alanine and the arginine increases the final flavor characteristics and the total acid content of vinegar fermentation, wherein the alanine component generates more total acid by promoting the circulation of pyruvic acid, and the arginine component repairs the damage caused by acid stress by promoting the arginine deaminase pathway.
Drawings
The invention is further explained below with reference to the drawing description and the detailed description.
FIG. 1 is a diagram of key components of targeted missing amino acid positioning nutrient salt in the invention;
FIG. 2 is a graph showing the effect of different amino acid complexes on genes for alcohol dehydrogenase, acetaldehyde dehydrogenase and carbon metabolism in the present invention;
FIG. 3 is a graph showing the effect of the initial stress factor on the genes for acid productivity, alcohol dehydrogenase, acetaldehyde dehydrogenase and carbon metabolism;
FIG. 4 is a graph showing the effect of organic acid components on acid productivity, alcohol dehydrogenase, acetaldehyde dehydrogenase and carbon metabolism genes in the present invention;
FIG. 5 is a diagram showing the total acid content, flavor and taste of the liquid fermented vinegar according to the present invention;
fig. 6 is an enlarged schematic view of fig. 5 (c).
Detailed Description
Reference will now be made in detail to the present preferred embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like reference numerals refer to like elements throughout.
The raw materials used in the invention are conventional commercial products unless otherwise specified; the methods used in the present invention are, unless otherwise specified, conventional in the art; the temperature and the pressure are not particularly stated, and are both normal temperature and normal pressure; the use of the equipment is not particularly specified, and the equipment can be used according to the conventional setting.
Referring to fig. 1 to 6, a nutritional salt includes a composition consisting of 1% (w/v) alanine and 1% (w/v) arginine, and further includes a complex of one or both of 1% (v/v) acetic acid, 0.05% (v/v) lactic acid, and 0.05% (w/v) tartaric acid.
The nutrient salts can be combined into nutrient salt enriched group A, nutrient salt enriched group B, nutrient salt enriched group C and nutrient salt enriched group D.
Nutrient salt fortified group a:1% (w/v) alanine, 1% (w/v) arginine, 1% (v/v) acetic acid.
Nutrient salt fortified group B:1% (w/v) alanine, 1% (w/v) arginine, 0.05% (v/v) lactic acid.
Nutrient salt fortified group C:1% (w/v) alanine, 1% (w/v) arginine, 0.05% (w/v) tartaric acid.
Nutrient salt fortification group D:1% (w/v) alanine, 1% (w/v) arginine, 0.05% (w/v) tartaric acid, 0.05% (v/v) lactic acid.
The selection of the nutrient salt specifically comprises the following steps:
step one, targeting missing amino acid positioning nutrient salt key components: based on the acetic acid bacteria amino acid central metabolism network, 10 kinds of amino acids are selected. Essential nutrient amino acid of acetic acid bacteria in the process of alcohol acetic acid is determined through a single amino acid deletion experiment. The method comprises the following specific steps: a culture medium containing 10 kinds of amino acids was set as a blank group, and culture media in which 10 kinds of amino acids were reduced by 1 kind (containing 9 kinds of amino acids) were set as experimental groups, and the amounts of acid produced in the blank group and the experimental groups were compared. Acid-base titration method is used to determine the content of acid produced. The amino acids that changed the most after the deletion are finally listed in FIG. 1, and at the end of the fermentation the total acid content in the blank is 48.0g/L. The total acid content was significantly reduced in the absence of alanine and arginine, at 18.0g/L and 19.2g/L, respectively, 62.5% and 60% lower than the blank. Therefore, it was determined that alanine and arginine are the key active amino acids for the acid production of acetic acid bacteria. FIG. 1: a l a-alanine, arg-arginine.
Step two, the influence of different amino acid compounds on alcohol dehydrogenase, acetaldehyde dehydrogenase and carbon metabolism genes: based on the above results, key amino acids (alanine, arginine) were obtained. Meanwhile, key amino acid (glutamic acid) in the acetic acid bacteria amino acid metabolism network is positioned. The three amino acids are further combined into a complex to be subjected to relevant experiments. The method comprises the steps of adding alanine and arginine compound, alanine and glutamic acid compound, arginine and glutamic acid compound and alanine and arginine and glutamic acid compound into acetic acid bacteria for fermentation respectively, and detecting the expression levels of alcohol dehydrogenase, acetaldehyde dehydrogenase and carbon metabolism related genes of the acetic acid bacteria. Specific key genes include: acnA, aarC, aceA, adhA, and al dF. As is clear from FIGS. 2 (a) and (b), the acetic acid bacteria fermented in the alanine plus arginine plus glutamic acid complex and the alanine plus arginine complex contained high alcohol dehydrogenase and acetaldehyde dehydrogenase activities. The alcohol dehydrogenase activities of the alanine plus arginine complex, the alanine plus glutamic acid complex, the arginine plus glutamic acid complex, and the alanine plus arginine plus glutamic acid complex were 0.512U/mL, 0.311U/mL, 0.231U/mL, and 0.509U/mL, respectively. The acetaldehyde dehydrogenase activity was 0.313U/mL, 0.111U/mL, 0.131U/mL, and 0.209U/mL, respectively. Meanwhile, alanine plus arginine plus glutamate complex, alanine plus arginine complex also up-regulated the transcription level of acnA, aarC, aceA, adhA, a l dF genes (FIG. 2 (c) (d) (e) (f) (g)). FIG. 2 is a schematic diagram: a l a-alanine, arg-arginine, G l u-glutamic acid.
Step three, the influence of the initial stress factor on acid productivity, alcohol dehydrogenase, acetaldehyde dehydrogenase and carbon metabolism genes: 4% (v/v) ethanol (E4), 4% (v/v) ethanol plus 1% (v/v) acetic acid (E4A 1), 4% (v/v) ethanol plus 2% (v/v) acetic acid (E4A 2), 4% (v/v) ethanol plus 3% (v/v) acetic acid (E4A 3), 8% (v/v) ethanol (E8), 8% (v/v) ethanol plus 1% (v/v) acetic acid (E8A 1), 8% (v/v) ethanol plus 2% (v/v) (E8A 2) acetic acid are taken as stress factors for acetic acid bacteria fermentation, and the acid production metabolic capacity of the acetic acid bacteria, and the expression levels of ethanol dehydrogenase, acetaldehyde dehydrogenase and carbon metabolism genes are detected. As can be seen from FIG. 3 (a), acetic acid bacteria have a significant acid-producing advantage in 8% (v/v) ethanol plus 1% (v/v) acetic acid. The acid yield is increased by 91.2% compared with that of ethanol at 4% (v/v). Furthermore, as shown in FIG. 3 (b) (c), the activities of alcohol dehydrogenase by acetic acid bacteria in stress factors of 4% (v/v) ethanol, 4% (v/v) ethanol plus 1% (v/v) acetic acid, 4% (v/v) ethanol plus 2% (v/v) acetic acid, 4% (v/v) ethanol plus 3% (v/v) acetic acid, 8% (v/v) ethanol plus 1% (v/v) acetic acid, and 8% (v/v) ethanol plus 2% (v/v) were 0.578U/mL, 0.666U/mL, 0.771U/mL, 0.332U/mL, 0.596U/mL, 0.906U/mL, and 0.773U/mL, respectively. Accordingly, the acetaldehyde dehydrogenase activity was 0.396U/mL, 0.432U/mL, 0.221U/mL, 0.196U/mL, 0.222U/mL, 0.561U/mL, and 0.431U/mL, respectively. Meanwhile, acetic acid bacteria up-regulated the transcription levels of acnA, aarC, adhA, and a l dF genes in 8% (v/v) ethanol plus 1% (v/v) acetic acid (FIG. 3 (d) (e) (e) (g) (h)). Only 1% (v/v) acetic acid is added to the actual nutritive salt without adding ethanol, because the substrate for fermenting vinegar is ethanol (alcohol) itself.
Step four, the influence of the organic acid component on acid productivity, alcohol dehydrogenase, acetaldehyde dehydrogenase and carbon metabolism genes is as follows: the acid-producing metabolic capacity of the acetic acid bacteria is detected by adding 0.01% (v/v) lactic acid (L0.01), 0.05% (v/v) lactic acid (L0.05), 0.1% (v/v) lactic acid (L0.1), 0.01% (w/v) tartaric acid (T0.01), 0.05% (w/v) tartaric acid (T0.05), 0.1% (w/v) tartaric acid (T0.1) and 0.05% (v/v) lactic acid plus tartaric acid (L0.05T0.05) into acetic acid bacteria for fermentation. And simultaneously detecting the expression levels of the ethanol dehydrogenase, the acetaldehyde dehydrogenase and the carbon metabolism genes of the acetic acid bacteria. As can be seen from FIG. 4 (a), acetic acid bacteria have a significant acid-producing advantage in 0.05% (v/v) concentration of lactic acid plus tartaric acid. The total acid content in 0.01% (v/v), 0.05% (v/v), 0.1% (v/v) lactic acid, 0.01% (w/v), 0.05% (w/v), 0.1% (w/v) tartaric acid, 0.05% (v/v) lactic acid plus tartaric acid was 15.1g/L, 16.7g/L, 13.4g/L, 13.2g/L, 11.4g/L, 10.9g/L, 18.9g/L, respectively. As can be seen from FIGS. 4 (b) and (c), acetic acid bacteria have high ethanol dehydrogenase activity and acetaldehyde dehydrogenase activity in 0.05% (v/v) concentration of lactic acid plus tartaric acid. The activities of ethanol dehydrogenase in 0.01% (v/v), 0.05% (v/v), 0.1% (v/v) lactic acid, 0.01% (w/v), 0.05% (w/v), 0.1% (w/v) tartaric acid, and 0.05% (v/v) lactic acid plus tartaric acid by acetic acid bacteria were 0.251U/mL, 0.31U/mL, 0.230U/mL, 0.211U/mL, 0.290U/mL, 0.200U/mL, and 0.431U/mL, respectively. Accordingly, the acetaldehyde dehydrogenase activity was 0.240U/mL, 0.351U/mL, 0.170U/mL, 0.180U/mL, 0.210U/mL, 0.141U/mL, 0.390U/mL, respectively. In addition, acetic acid bacteria up-regulated the transcription levels of the acnA, aarC, aceA, adhA, a l dF genes in 0.05% (v/v) and 0.05% (v/v) concentrations of lactic acid plus tartaric acid, respectively (FIG. 4 (d) (e) (f) (g) (h)).
Step five, strengthening nutrient salt in the early fermentation stage: based on the above results, a nutrient salt composition having a positive effect on acid production by acetic acid bacteria was obtained. The nutrient salt fortification group A is prepared by taking 1% (w/v) alanine, 1% (w/v) arginine and 1% (v/v) acetic acid as nutrient salt fortification group A, 1% (w/v) alanine, 1% (w/v) arginine and 0.05% (v/v) lactic acid as nutrient salt fortification group B, 1% (w/v) alanine, 1% (w/v) arginine and 0.05% (w/v) tartaric acid as nutrient salt fortification group C, 1% (w/v) alanine, 1% (w/v) arginine, 0.05% (w/v) tartaric acid and 0.05% (v/v) lactic acid as nutrient salt fortification group D, and the above 4 nutrient salt compounds are added into glutinous rice wine before fermentation for nutrient salt fortification fermentation.
Step six, regulating and controlling acid stress key points and nutrient salts in the middle and later stages of fermentation: similarly, 1% (w/v) alanine, 1% (w/v) arginine, 1% (v/v) acetic acid as nutrient salt enriched group A, 1% (w/v) alanine, 1% (w/v) arginine, 0.05% (v/v) lactic acid as nutrient salt enriched group B, 1% (w/v) alanine, 1% (w/v) arginine, 0.05% (w/v) tartaric acid as nutrient salt enriched group C, 1% (w/v) alanine, 1% (w/v) arginine, 0.05% (w/v) tartaric acid, 0.05% (v/v) lactic acid as nutrient salt enriched group D, and the above 4 nutrient salt complexes are added at the key point of acid stress in the middle and later stages of vinegar fermentation, respectively, thereby performing nutrient salt regulation.
Seventhly, detecting the total acid content, flavor substances and sensory evaluation of the liquid fermented vinegar: and measuring the total acid content of the liquid fermented vinegar by an acid-base titration method. Centrifuging liquid edible vinegar after fermentation, placing 3mL of centrifuged supernatant in a headspace bottle, adding 30 μ L of 2-octanol standard substance with concentration of 20ppm, and adding a rotor. Headspace solid phase microextraction (HS-SPME): the headspace bottle was sealed and placed on a heated magnetic stirrer and equilibrated in a water bath at 60 ℃ for 20 min. After the sample is balanced, an extraction head is inserted, headspace extraction is carried out at the temperature of 60 ℃ for 30m in, and sample injection is carried out by a gas chromatography-mass spectrometer (GC-MS) under the temperature of 250 ℃ for desorption for 15m in. According to GB 18187-2000, a sensory evaluation table is formulated for liquid fermented vinegar by using a brewing vinegar sensory characteristic table. 10 trained panelists were then selected to evaluate the color and flavor of the vinegar samples. And team members received several training sessions, including definitions and descriptions, prior to formal sensory evaluation. Finally, the samples (50 g) were marked with a three-digit number and placed in a plastic cup for sensory evaluation. As shown in FIG. 5 (a), the total acid content of the liquid vinegar was increased by adding the nutrient salt enriched group A at the early stage of fermentation. Compared with the blank group, the nutrient salt fortified group A improves the acid yield of the final liquid vinegar by 20.4%. As shown in FIG. 5 (B), the amount of acid produced by the addition of the nutritive salt-enriched group B to the liquid vinegar was also increased in the middle and late stages of fermentation. Compared with the blank group, the nutrient salt fortified group B improves the acid yield of the final liquid vinegar by 9.2 percent. As shown in FIG. 5 (c), all the nutrient salt enriched groups increased the flavor types of the liquid vinegar. The blank control group finally generates 13 volatile flavor substances, the nutrient salt strengthening group A finally generates 24 volatile flavor substances, the nutrient salt strengthening group B finally generates 23 volatile flavor substances, the nutrient salt strengthening group C finally generates 30 volatile flavor substances, and the nutrient salt strengthening group D finally generates 31 volatile flavor substances. Wherein, the esters in the nutritive salt enriched group D are most abundant, including butyl acetate (fruity fragrance), phenethyl acetate (rosewood fragrance), butyl butyrate (fruity fragrance), propylene glycol monomethyl ether acetate (special odor), ethyl decanoate (pear and brandy flavor), and methyl acetate (fragrance). They can reduce the unpleasant flavor of fermented vinegar, and finally give vinegar a delicious and rich flavor with fruity flavor. Meanwhile, the nutrient salt fortification group contains more abundant isovaleric acid and acetoin which are respectively orange-flavored substances and bioactive tetramethylpyrazine precursors. In addition, as can be seen from fig. 5 (d), the 4 nutrient salt fortifiers make the liquid fermented vinegar more sour and sweet, tasty, soft in mouthfeel, and smooth and mellow. The defects of single fragrance and sour and astringent taste of the liquid fermented vinegar are overcome. Fig. 5 (c) is, from top to bottom: 3-ethyltoluene, isopropylbenzene, m-xylene, tetradecane, 1,2,4-trimethylbenzene, 2-ethyltoluene, propylbenzene, ethylbenzene, 3,5-di-tert-butylphenol, n-nonanal, acetoin, acetophenone, 3-acetoxy-2-butanone, 3-methyl-4-heptanone, 2-phenylethyl alcohol, 2-octanol, n-butanol, isovaleric acid, acetic acid, methyl acetate, ethyl linoleate, ethyl dodecanoate, 2-ethylhexyl, ethyl decanoate, propylene glycol methyl ether acetate, diethyl succinate, butyl butyrate, phenylethyl acetate, diisobutyl phthalate, butyl isobutyrate, butyl acetate.
The above description is only a preferred embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications and equivalents of the present invention, which can be directly or indirectly applied to other related technical fields without departing from the spirit of the present invention, are intended to be included in the scope of the present invention.
Claims (10)
1. A nutritional salt comprising a composition consisting of alanine and arginine or alanine, arginine and glutamic acid.
2. The nutritional salt of claim 1 wherein the composition consists of alanine and arginine.
3. The nutrient salt of claim 2, wherein the alanine and arginine are each present at a concentration of 1% by mass.
4. A nutritive salt according to claim 3, further comprising acetic acid, wherein the volume ratio of acetic acid to nutritive salt is 1.
5. The nutrient salt of claim 3, further comprising lactic acid, wherein the volume ratio of lactic acid to nutrient salt is 0.5.
6. A nutrient salt according to claim 3 or further comprising tartaric acid in a ratio of 0.5 to 100 by volume of the nutrient salt.
7. A nutritive salt according to claim 5 or further comprising tartaric acid in a ratio of 0.5 to 100 by volume of the nutritive salt.
8. A method for preparing liquid vinegar with high total acid content and high flavor, which is prepared by fermenting glutinous rice wine and comprises the nutrient salt according to claim 4, comprising: adding the nutrient salt into the glutinous rice wine before fermenting the glutinous rice wine.
9. A method for preparing liquid vinegar with high total acid content and high flavor, which is prepared by fermenting glutinous rice wine and comprises the nutrient salt according to claim 5, comprising: adding the nutrient salt after the glutinous rice wine is naturally fermented for 14-15 days.
10. A method for preparing liquid vinegar with high total acid content and high flavor, which is prepared by fermenting glutinous rice wine and comprises the nutrient salt according to claim 7, comprising: adding the nutrient salt into the glutinous rice wine before fermenting the glutinous rice wine.
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