Method for producing beer vinegar

A technology for beer vinegar and production process, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, vinegar preparation, etc., can solve the problem of single varieties of beer containing alcohol and vinegar, shorten the germination period, and promote the beer ester aroma. The effect of producing, promoting dissolution and release

Inactive Publication Date: 2014-04-02
NANJING FEIMA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Technical Problems The present invention mainly aims at the current situation that beer contains alcohol and vinegar is single, fully combines the benefits of beer and vinegar, and develops

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Screen out 5 kg of barley that is plump and uniform in size, and put it into a tank for soaking. Control the soaking temperature at 20°C, drain water every 4 hours, dry it once, ventilate once every two hours, alternately soak for 2 days, and when the soaking degree reaches 35%, the soaking ends. Put the soaked barley into the germination box, control the temperature at 30°C and the relative humidity at 70%, germinate for 4 days, and germinate when the leaf bud length reaches 3 / 4 of the malt length. The germinated malt is dried with hot air at 70°C until the moisture content is lower than 5%, and the root of the malt is removed to obtain dry malt. The dry malt is pulverized with a wet pulverizer, and the distance between the rollers is 0.5mm. Put about 4.5kg of crushed dry malt into the mash pot, add 22.5kg of water and 0.9g of complex enzyme SBL-003 for enzymolysis, control the temperature at 45°C, pH 5.0, and time for 40 minutes. After enzymatic hydrolysis, stir and...

Embodiment 2

[0018] Screen out 5 kg of barley that is plump and uniform in size, and put it into a tank for soaking. Control the soaking temperature at 25°C, turn on water every 4 hours, dry it once, ventilate once every two hours, alternately soak for 3 days, and when the soaking degree reaches 45%, the soaking ends. Put the soaked barley into the germination box, control the temperature of the germination box to 40°C and the relative humidity to 80%, and germinate for 5 days, and the germination ends when the leaf bud length reaches 3 / 4 of the malt length. The germinated malt is dried with hot air at 80°C until the moisture content is lower than 5%, and the root of the malt is removed to obtain dry malt. The dry malt is pulverized with a wet pulverizer, and the distance between the rollers is 0.8 mm. Put about 4.5kg of crushed dry malt into the mash pot, add 36kg of water and 1.35g of complex enzyme SBL-003 for enzymolysis, control the temperature at 50°C, pH6.0, and time for 50min. Af...

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PUM

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Abstract

The invention provides a method for producing beer vinegar and belongs to the technical field of biological fermentation of foods. The method comprises the following key steps: adopting an intermittent wheat impregnation process (namely the impregnation temperature is 15-30 DEG C, draining and drying once every four hours, ventilating once every two hours, alternately impregnating for 2-3 days until the wheat impregnation degree is 35-50 percent) and a temperature control germination process (namely the germination temperature is 25-45 DEG C, the relative humidity is 65-85 percent, and germinating for 3-6 days) for preparing malts; performing wet grinding, and performing enzymolysis by using 0.01-0.05 percent of complex enzyme SBL-003 (based on dried malts) and 0.01-0.08 percent of complex enzyme SWB-005 (based on the dried malts); and fermenting by utilizing 0.1-1 percent of beer yeasts and 5-20 percent of acetic bacteria propagation solution (the propagation solution has the strain of 7015 and is purchased from the National Culture Collection Center), wherein the total acid content of the bacteria propagation solution is 1.5-2.0 g/100mL, and finally obtaining the beer vinegar of which the total acid content is more than or equal to 3.8g/100mL.

Description

1. Technical field [0001] The invention relates to a production method of beer vinegar, which belongs to the technical field of food biological fermentation. 2. Background technology [0002] Vinegar, also known as vinegar, acyl, bitter wine, rice vinegar, is a liquid sour seasoning commonly used in cooking. Vinegar is generally made from grains and fermented by microorganisms. It is rich in amino acids and has a soft sour taste. . With the development of social economy and the improvement of material living standards, vinegar is more and more favored by consumers. There are cooking, table and health-care edible vinegar series products on the market, such as rice vinegar, smoked vinegar, white vinegar, and apple cider vinegar. , grape vinegar, pineapple vinegar and so on. [0003] The present invention uses barley as raw material, and brews beer vinegar with unique flavor through germination, enzymolysis, fermentation and other processes. Nutritional active ingredients s...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/865
Inventor 李春阳杨安弟杨明王艳秋
Owner NANJING FEIMA FOOD
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