Title: Making method of spring and autumn health vinegar
Application Number: 92102436 Application Date: 1992.04.02
Publication Number: 1065090 Publication Date: 1992.10.07
Approval Pub. Date: Granted Pub. Date: 1995.02.22
International Classifi-cation: C12J1/00
Applicant(s) Name: Yuan Maozhang Address: 330029
Inventor(s) Name: Chen Xuemei, Cheng Senfu
Attorney & Agent: MA XIANGHONG
Abstract:
     The present invention relates to a manufacturing method of health vinegar with high amino acid content. The rice is passed through soaking, dripdry spraying by bacteriophagic liquid made of sugar, solomon's seal solution and acetic acid bacteria solution, hang drop culturing vinegar mother, acetic acid fermentation, airbubble oxidation ageing, sealing jar, ageing, packing and sterilization, and then the edible vinegar can be obtained. The invented method is simple in technological process, easy to master and doesn't contain food additive. Because the bacteriophagic liquid fermentation is added, it provides a good early environment for thallus, therefore the thallus activity is raised, its fermentation process is promoted and its production period is greatly shortened. Said method is not limited in seasons. Its cost is low and the amino acid content of the obtained vinegar is high. It is good in color, smell and taste, and very refreshing.
Time: 26
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