Preparation method for highland barley vinegar

A technology of highland barley and vinegar grains, which is applied in the field of preparation of highland barley vinegar, can solve the problems of low production of vinegar flavor substances, not rich in nutrients, and unsatisfactory effects, etc., and achieve the goal of promoting large-scale production, bright color, and soft sour taste Effect

Active Publication Date: 2016-02-24
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It adopts a liquid fermentation process, but the production of vinegar flavor substances in the liquid fermentation process is small, the fragrance is relatively simple, and the nutrients are not rich, so the effect is not ideal

Method used

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  • Preparation method for highland barley vinegar

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Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of highland barley vinegar, comprising the following steps:

[0029] (1) Primary screening of raw materials: Weigh 500 kg of highland barley after sieving to remove impurities, and ensure that the raw materials are free from deterioration and mildew to ensure product quality;

[0030] (2) Soaking and cooking: Fill the prepared clean pottery tank with water, pour the highland barley into the tank for soaking, the amount of water should be 15-20 cm higher than the surface of the material; according to different temperatures, soak for 24 hours in winter, and the rest Soak in three seasons for about 15 hours; after soaking, remove the highland barley, rinse, drain, and then cook at a temperature of 110°C for 35 minutes to obtain highland barley clinker.

[0031] (3) Water cooling: rinse the highland barley clinker with clean cold water. Then take the rinsing water at about 45°C for back-sprinkling, so that the product temperature is even up and down, a...

Embodiment 2

[0037] A preparation method of highland barley vinegar, comprising the following steps:

[0038] (1) Primary screening of raw materials: Weigh 500 kg of highland barley after sieving to remove impurities, and ensure that the raw materials are free from deterioration and mildew to ensure product quality;

[0039] (2) Soaking and cooking: Fill the prepared clean pottery tank with water, pour the highland barley into the tank for soaking, the amount of water should be 15-20 cm higher than the surface of the material; according to different temperatures, soak for 24 hours in winter, and the rest Soak in three seasons for about 15 hours; after soaking, remove the highland barley, rinse, drain, and then cook at a temperature of 100°C for 40 minutes to obtain the highland barley clinker, which must be cooked but not mushy, and has no hard core inside;

[0040] (3) Water cooling: rinse the highland barley clinker with clean cold water. Then take the rinsing water at about 40°C for ba...

Embodiment 3

[0046] A preparation method of highland barley vinegar, comprising the following steps:

[0047] (1) Primary screening of raw materials: Weigh 500 kg of highland barley after sieving to remove impurities, and ensure that the raw materials are free from deterioration and mildew to ensure product quality;

[0048](2) Soaking and cooking: Fill the prepared clean pottery tank with water, pour the highland barley into the tank for soaking, the amount of water should be 15-20 cm higher than the surface of the material; according to different temperatures, soak for 24 hours in winter, and the rest Soak in three seasons for about 15 hours; after soaking, remove the highland barley, rinse, drain, and then cook at a temperature of 105°C for 40 minutes to obtain the highland barley clinker, which must be cooked but not mushy, and without hard core;

[0049] (3) Water cooling: rinse the highland barley clinker with clean cold water. Then take the rinsing water at about 50°C for back-spri...

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Abstract

The invention discloses a preparation method for highland barley vinegar. The preparation method comprises the following steps: raw material preliminary screening, soaking and stewing, sprinkling water cooling, saccharification and alcoholic fermentation, vinegar substrate solid state fermentation, vinegar sprinkling, vinegar decoction and filling. The solid state laminated fermentation is adopted, the solid phase, the liquid phase and the gas phase coexist in fermentation, and the microorganism metabolism and the Maillard reaction are facilitated, so that lots of flavor substances of the vinegar can be generated, the vinegar is softer and fuller in taste, and the nutrient substances are richer.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a preparation method of highland barley vinegar. Background technique [0002] Highland barley is a cereal crop of the genus Barley in the Poaceae family. Because the inner and outer glumes are separated and the kernels are exposed, it is also called naked barley, barley, and rice barley. It is mainly produced in China's Tibet, Qinghai, Sichuan, Yunnan and other places, and is the main food of the Tibetan people. In recent years, the rich nutritional value and health care function of highland barley have been confirmed by modern medicine. In addition to the nutritional components of common wheat plants, highland barley also includes special components such as β-glucan. It can lower blood fat and blood sugar, have certain medicinal effects on diabetes and cardiovascular diseases, and also have the effect of improving the body's immunity. Highland barley is also a crop with high d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 张俊红余永建朱胜虎李信杨娇
Owner JIANGSU HENGSHUN VINEGAR IND
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