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Production method of highland barley vinegar

A production method and highland barley technology, applied in microorganism-based methods, biochemical equipment and methods, vinegar preparation, etc., can solve problems such as low added value and single product

Inactive Publication Date: 2013-03-20
迪庆香格里拉青稞资源开发有限公司
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AI Technical Summary

Problems solved by technology

In recent years, highland barley has become a research hotspot due to its high nutritional value and health care function. However, except for the ration of Tibetan compatriots and the raw material of highland barley wine, the development of highland barley is basically in the initial stage, with single products and low added value.

Method used

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Embodiment Construction

[0012] A kind of production method of highland barley vinegar ， It is mainly achieved through the following steps:

[0013] 1. Material selection: choose highland barley as raw material, purple barley is better.

[0014] 2. Cleaning and soaking: After cleaning the highland barley, put it into a container and add water to soak. The ratio of material to water is 1:6 by weight. The soaking time is 10-14 hours, and 12 hours is the best.

[0015] 3. Cooking: steaming the soaked highland barley at 100-120° C. for at least 30 minutes to obtain highland barley clinker.

[0016] 4. Squeeze and break: Squeeze and break the highland barley clinker, which is only required to be broken, and cannot be pressed into powder.

[0017] 5. Wine fermentation: Put the crushed highland barley clinker into a container, add 1.4-2.0% bran koji and 0.4-0.5% Saccharomyces cerevisiae by weight of the highland barley clinker, mix well and carry out alcoholic fermentation at room temperature. The fermenta...

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Abstract

A production method of highland barley vinegar is provided, in the method, highland barleys are used as raw materials and the method includes the steps: leaning, immersing, cooking, extruding breaking, wine fermenting, vinegar fermenting, sterilizing, cooling and packaging; according to the invention, the traditional vinegar technology combined with a modern vinegar process is adopted, the highland barleys after being cooked are extruded and broken without being milled into powders, the highland barleys are subjected to liquid fermenting making after being only cooked and broken, instead of using highland barley powders for the liquid fermenting making, namely the highland barley is not required to be made into powders to ferment, and pachyma cocos and highland barleys fried to be yellow are added in the vinegar mother.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production method of highland barley vinegar. Background technique [0002] Highland barley is a kind of barley, also known as barley barley and Yuanmai. It is mainly produced in Tibet, Qinghai, Yunnan and other places. It is a food crop with extremely rich nutrition, high protein, high fiber, high vitamins, and various mineral elements. , low-fat, low-sugar characteristics, especially the 8 kinds of amino acid content necessary for the human body, especially the content of lysine and tryptophan are higher than those of wheat, rice and corn. With the new discovery of high β-glucan content of highland barley by scientists and the full launch of processed products, highland barley is increasingly highlighting its high nutrition, high health care, and high value-added characteristics. Experts believe that highland barley is expected to become the world's One of the most valuable wh...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/02C12R1/865
Inventor 史定国
Owner 迪庆香格里拉青稞资源开发有限公司
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