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Preparation method of barley vinegar

A technology of barley and barley powder, which is applied in the field of food processing, can solve the problems of weak aroma of finished vinegar, complicated preparation methods, and difficult control of the process, and achieve the effects of strong sour taste, simple preparation method, and easy control of the process

Active Publication Date: 2015-04-22
HEBEI FINAL BIOTECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method does not liquefy before adding glucoamylase, without adding amylase, the starch in the seed of Job’s tears cannot be completely converted into sugars, and the sugars will decrease during the saccharification process, which will affect the function of glucoamylase in the later stage. The basic substance is few in the process, and the fragrance of the finished product vinegar of preparation is lighter, and total acid value is low; In addition, the fermentation cycle of the present invention is longer, and preparation method is complicated, and process is difficult to control

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1 A preparation method of barley vinegar

[0036] A preparation method of barley vinegar, carried out according to the following steps:

[0037] ⑴ crushing

[0038] The seed of Job's tears of 100 parts by weight is divided into two parts that are A1 and A2 with a weight ratio of 2:1, A1 is pulverized and then sieved with 30 meshes to obtain Job's tears powder A;

[0039] ⑵ Blending

[0040] Add 5 times the volume of water and 1 part by weight of amylase to A to obtain B after dissolving;

[0041] (3) liquefaction

[0042] Adjust the temperature of B to 85°C, pH to 7.0, and keep it warm for 20 minutes to obtain C;

[0043] ⑷Saccharification

[0044] Add 0.10 parts by weight of glucoamylase to C, and the koji material obtained from A2 after making koji with 0.5 parts by weight of composite strains, and saccharify at 65°C for 30 minutes to obtain D;

[0045] Among them, the composite bacteria are composed of Aspergillus niger, Aspergillus oryzae and Rhizopus...

Embodiment 2-5

[0063] Example 2-5 The preparation method of barley vinegar

[0064] Examples 2-5 are respectively a preparation method of barley vinegar. The preparation steps are the same as in Example 1, and the total weight of barley used is 100kg. The only difference between them is the control parameters in the corresponding steps. The specific results are shown in Table 1:

[0065] Table 1 Related control parameters in the preparation method of barley vinegar

[0066]

[0067] The acid production rate of barley vinegar prepared in the above examples 2-5 is fast, the output rate is greater than 7.8kg / kg, the total acid (calculated as acetic acid) is greater than 5.5g / 100ml, the protein content is greater than 2.5g / 100ml, and the vinegar aroma is strong , the taste is soft and complex, the taste is mellow, the body is clear, the stability is good, the preservation is easy, the preparation process is easy to control, and the production cycle is short.

Embodiment 6

[0068] Example 6 Effects of the Added Types of Composite Bacteria During the Saccharification Process on the Finished Barley Vinegar

[0069] There are two types of total acids in vinegar: volatile acids and non-volatile acids. Volatile acids include formic acid, acetic acid, propionic acid, butyric acid, etc., mainly acetic acid, and few other acids. Acetic acid is the main source of sour taste in vinegar; Volatile acids include lactic acid, succinic acid, gluconic acid, etc., mainly lactic acid, and few other acids. Pure acetic acid is very irritating, has a short aftertaste, and has poor seasoning effect. Only the presence of various organic acids, especially non-volatile acids, can make the sour taste of acetic acid long, soft and delicious. Therefore, vinegar rich in non-volatile acid is less irritating, and has a soft and lingering sour taste. Non-volatile acid is produced by the fermentation of raw materials by complex bacteria, yeast, acetic acid bacteria, lactic ac...

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Abstract

The invention discloses a preparation method of barley vinegar, which adopts liquid fermentation technology, uses barley as a raw material, undergoes crushing, pulping, liquefaction, and saccharification, and adds koji material obtained from barley through compound strains of koji during the saccharification process , and then through the steps of alcohol fermentation, acetic acid fermentation, post-ripening, sterilization, filtration and the like, to obtain barley vinegar. The preparation method of the present invention is simple and easy to operate, and the process is easy to control. After adding the koji material obtained from the compound strain of koji during the saccharification process, the saccharification of barley is more complete, the utilization rate of raw materials is high, the vinegar aroma is strong, and the taste is soft and complex. , mellow taste, clear body, good stability, easy to store, the yield of the prepared barley vinegar is ≥7.8kg / kg, the total acid (calculated as acetic acid) is ≥5.5g / 100ml, and the protein is ≥2.5g / 100ml. The invention is suitable for brewing table vinegar with barley, and the prepared vinegar can be used for pickling vegetables, and can also be used for cold and hot cooking dishes.

Description

technical field [0001] The invention belongs to the field of food processing and relates to edible vinegar, in particular to a preparation method of barley vinegar. Background technique [0002] At present, commercially available vinegar can be roughly divided into three types: brewed vinegar, synthetic vinegar and white vinegar. Brewed vinegar is the most used in my country. Brewed vinegar is made from grains and other starchy materials through microbial koji making, saccharification, alcoholic fermentation, and acetic acid fermentation. The main components include various amino acids and organic acids in addition to acetic acid (3-5%). , carbohydrates, vitamins, alcohols and esters and other nutritional components and flavor components have unique color, aroma and taste. [0003] Brewing vinegar can be divided into two categories: solid-state fermentation and liquid-state fermentation in terms of production technology. The solid-state fermentation vinegar product has good...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04
Inventor 刘会勇何立涛刘聚鹏郑立红
Owner HEBEI FINAL BIOTECH DEV
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