Production method for oat health-care vinegar by fermenting oat raw materials

A production method and raw material fermentation technology, applied in the field of food processing, can solve problems such as energy consumption and environmental pollution, and achieve the effects of reducing pollution and saving energy.

Inactive Publication Date: 2012-07-11
INNER MONGOLIA AGRICULTURAL UNIVERSITY
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  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional vinegar brewing mostly uses clinker to make vinegar, and the ma

Method used

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Embodiment Construction

[0016] The present invention will be described in detail below in conjunction with specific embodiments.

[0017] 1. Crushing and sieving process

[0018] 1. Crush the selected naked oats and pass through a 40-mesh sieve;

[0019] 2. Saccharification and alcoholization process

[0020] 1. Add naked oat flour to the fermenter in batches, add 6-8 times the weight of water, add Aspergillus niger bran koji according to 30-40% of the raw material weight of naked oats, and insert yeast culture solution with 8-10% raw material weight , stirred evenly; the preparation method of the yeast culture solution used is: carry out three generations of the yeast in YPD liquid medium (2% peptone, 1% yeast powder, 2% glucose, pH value 5.5-6.0) at 30°C Expand the culture, then wash three times with sterilized saline, mix with an equal volume of sterilized saline, and set aside.

[0021] 2. Under aseptic conditions, keep the product temperature at 28-30°C and ferment for 2-3 days to make mature...

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Abstract

The invention discloses a production method for oat health-care vinegar by fermenting oat raw materials, which includes the following steps of A1 smashing and sieving processes; A2 saccharifying and alcoholizing processes; A3 an acetic fermentation process: leading acetic acid bacteria culture solution is in mature wine mash according to 8-10% of the weight of naked oat powder, adding auxiliary materials, wherein the auxiliary materials are cavings and bran, and the weight proportion of the cavings and the bran is 1:1, stirring evenly, controlling product temperature at 35 to 40 DEG C, turning over one time everyday, performing solid-state acetic fermentation, and fermenting for 7 to 10 days; A4 a postprocessing process; A5 a vinegar pouring process; and A6 a blending sterilization process. The production method uses oats as raw materials, and adopts a raw material vinegar producing process to make oat health-care vinegar. The method adopts the raw materials to make the vinegar. Compared with other processes, the process using the raw materials to make the vinegar has the advantages of saving energy and time. The saccharifying, alcoholic fermentation and acetic fermentation are conducted simultaneously, and the process can omit stewing of main materials, saves energy, and reduces pollution to the environment.

Description

technical field [0001] The invention relates to a production method of fermented oatmeal health-care vinegar from raw oatmeal, belonging to the technical field of food processing. Background technique [0002] Traditional vinegar brewing mostly uses clinker to make vinegar, and the main ingredients must be cooked, which consumes energy and causes great pollution to the environment. The process of making vinegar from raw materials has the characteristics of energy saving and time saving. [0003] Oatmeal is currently recognized as a health food for both medicine and food, which has the effects of lowering blood pressure, lowering blood sugar, preventing and treating diabetes. Oats contain 15.6% crude protein, 8.5% fat, and 64.8% carbohydrates. The content of essential fatty acids in oats is very rich, and linoleic acid accounts for more than 1 / 3 of fatty acids. Linoleic acid can be converted into EPA and DHA in the human body; oats Rich in multivitamins, especially vitamin ...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/685
Inventor 张美莉杨立风李少英
Owner INNER MONGOLIA AGRICULTURAL UNIVERSITY
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