Hunan Provincial Science and Technology Department announced recently that the "salt-free balsamic vinegar processing new technology" jointly completed by Xiangxi Autonomous Prefecture Biancheng Vinegar Technology Co., Ltd. and the Food Science Research Institute of Jishou University has passed the appraisal, and the overall technology has achieved the leading domestic level, with no salt incense. Vinegar fills the gap in domestic vinegar.
According to Professor Xia Yanbin from Hunan Agricultural University, this technology screened excellent balsamic vinegar fermenting strains, used unique techniques to isolate and prepare predominant saccharification bacteria and monascus, and innovated the koji making method combining natural inoculation and artificial fortification and inoculation. Regulatory efficiency inoculation fermentation technology can be regulated to significantly improve the quality of salt-free balsamic vinegar products.
“It is a pure natural spice aging technology. It selects the unique spice plant in Wuling Mountain for fermentation, and the concentrated extract replaces salt to achieve antibacterial and oxidation function. The product tastes pure, aroma and alcohol, and the first realization of balsamic vinegar in the country Salt aging is of great significance, said Zhang Yongkang, an adjunct professor at Hunan University and an expert enjoying special allowance from the State Council.
It is understood that no matter what kind of brewing technology is used in China's domestic vinegar, after the acetic acid fermentation is basically completed, about 5% of salt must be added to the aging stage to inhibit acetic acid bacteria activity, propagation of harmful bacteria, and control of acetic acid peroxidation. This will lead to significantly higher levels of salt in vinegar products.
Medical research shows that excessive daily intake of salt is prone to high blood pressure, promotes atherosclerosis, causes gastric cancer, and accelerates bone loss. According to the recommendations of the World Health Organization, the daily salt intake of adults should not exceed 6 grams, while the per capita salt content in China is more than 12 grams, and mainly comes from salt in food.
One side of the landscape to raise a person, Xiangxi has a good wine, but also produce the original vinegar. Gao Yaofu, general manager of Xiangxi Biancheng Vinegar Technology Co., Ltd., said that the original balsamic vinegar called “Mystery Xiangxi†was already known as a matter of fact, and it has already completed the production of 400,000 bottles and it has been successfully listed. It is highly favored by the market in 2007. Both the 2nd (Changsha) International Food Expo and the 9th Hunan International Agricultural Fair won gold awards.