Preparation method of pearl barley and honey vinegar

A technology of honey vinegar and barley, which is applied in the preparation of vinegar, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of poor taste of barley vinegar, complicated processes, etc. Effect

Active Publication Date: 2016-06-22
DANHAO CONDIMENT BREWING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It solves the defects of poor taste and astringent taste of the barley vinegar prepared in the prior art when the barley vinegar is prepared by the liquid fermentation method and the all-solid-state fermentation method, etc.

Method used

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  • Preparation method of pearl barley and honey vinegar
  • Preparation method of pearl barley and honey vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Processing of raw materials (with barley as the starchy raw material, the feeding base is 1500kg per batch):

[0028] a, crushed barley: 80% pass through a 40-mesh sieve, and 20% pass through a 10-mesh sieve;

[0029] b. Saccharification Daqu: use Aspergillus Usami As3.758 and Aspergillus niger As3.350 to make koji respectively, and then mix the finished koji made by Aspergillus Usami and the finished koji made by Aspergillus niger in a mass ratio of 4:1, requiring glucoamylase activity ≥ 800μ, acid protease activity ≥ 200μ;

[0030] c. Active alcoholic yeast: 1.5kg alcoholic active dry yeast, activated with 30°C warm water and 5% sugar water for half an hour:

[0031] (2) Blending: mix according to the mass ratio of barley flour and water of 1:5, mix 1500kg of barley flour and water evenly; then add 600kg of compound saccharified Daqu, and mix evenly with 4.5kg of flavor-enhancing red yeast rice; Adjust the mash temperature to 30±2°C;

[0032] (3) Saccharificati...

Embodiment 2

[0040] Embodiment 2 A kind of preparation method of barley honey vinegar

[0041] (1) Processing of raw materials (with barley as the starchy raw material, the feeding base is 1500kg per batch):

[0042] a. Crush barley: 70% pass through a 40-mesh sieve, 30% pass through a 10-mesh sieve, mixed in proportion when feeding;

[0043] b. Saccharification Dakoji: use Aspergillus Usami and Aspergillus niger to make koji separately, and then mix the finished koji made by Aspergillus Usami and the finished koji made by Aspergillus niger at a mass ratio of 4:1, requiring glucoamylase activity ≥ 800μ, acid protease activity ≥ 200μ;

[0044] c. Active alcohol yeast: 1.5kg alcohol active dry yeast, activated with 30°C warm water and 5% sugar water for half an hour;

[0045] (2) Mixing: According to the ratio of 1:6, mix 1500kg of barley powder and water evenly; then add 750kg of compound saccharification Daqu, and mix evenly with 4.5kg of fragrant red yeast rice; adjust the temperature o...

Embodiment 3

[0055] (1) Processing of raw materials (with barley as the starchy raw material, the feeding base is 1500kg per batch):

[0056] a, barley pulverization: 90% pass through the 40 mesh sieve, 100% pass through the 10 mesh sieve;

[0057] b. Saccharification Dakoji: use Aspergillus Usami and Aspergillus niger to make koji separately, and then mix the finished koji made by Aspergillus Usami and the finished koji made by Aspergillus niger at a mass ratio of 4:1, requiring glucoamylase activity ≥ 800μ, acid protease activity ≥ 200μ;

[0058] c. Active alcoholic yeast: 1.5kg alcoholic active dry yeast, activated with warm water at 32°C and 5% sugar water for 35 minutes:

[0059] (2) Mixing: mix according to the mass ratio of barley flour and water of 1:5.5, mix 1500kg of barley flour and water evenly; then add 700kg of compound saccharified Daqu, and mix evenly with 3.5kg of flavor-enhancing red yeast rice; Adjust the mash temperature to 30±2°C;

[0060] (3) Saccharification and a...

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Abstract

The invention discloses a preparation method of pearl barley and honey vinegar and belongs to the technical field of edible vinegar preparation. The preparation method includes: using pearl barley as a raw material; adopting a liquid-and-solid fermentation method to prepare vinegar. The preparation method particularly includes: preparing pearl barley powder, mixing size, sacchrifying, performing alcohol fermentation and acetic fermentation, and preparing a finished product, wherein compound sacchrifying kojic and aroma-generating red kojic rice are used for sacchrifying, and honey and liquid fermentation pearl barley vinegar are added during finished product preparation for preparation. The preparation method is simple to operate, the pearl barley and honey vinegar prepared by the method is mellow in flavor, bright in color and luster, free of precipitate, strong in aroma, sour while not astringent, aromatic while slightly sweet and free of peculiar smell.

Description

technical field [0001] The invention belongs to the technical field of edible vinegar preparation, and relates to a method for preparing barley vinegar by using barley powder as a starchy raw material, in particular to a method for preparing barley honey vinegar with a pre-liquid and post-solid fermentation method, the process is simple, and the prepared barley Honey vinegar has a mellow taste, bright color, no precipitation, strong fragrance, sour but not astringent, fragrant and slightly sweet, no peculiar smell, soft acidity, and the aroma of vinegar has the aroma of koji and honey. Background technique [0002] In general, vinegar production needs to go through multiple biochemical reaction stages such as liquefaction and saccharification of starchy raw materials, alcoholic fermentation, and acetic acid fermentation. According to national standards, vinegar can be divided into brewed vinegar and prepared vinegar; brewed vinegar refers to the liquid sour seasoning brewed ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/08C12R1/66C12R1/685C12R1/865
CPCC12J1/04C12J1/08
Inventor 唐伟红李宏敏张秀芳李金燕
Owner DANHAO CONDIMENT BREWING CO LTD
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