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Method of brewing functional mature vinegar from tartary buckwheat, oat bran and black soya bean skin rich in beta-glucan

A technology of oat bran and black bean husk, applied in the field of vinegar processing, to achieve the effects of lowering blood sugar, reducing pollution, saving energy and labor

Inactive Publication Date: 2019-03-19
SHANXI ZILIN VINEGAR
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

By searching the existing technologies at home and abroad, it is found that there is no literature report on the preparation of functional mature vinegar rich in β-glucan with tartary buckwheat and oat bran as the main ingredients and black soybean hulls as auxiliary materials.

Method used

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  • Method of brewing functional mature vinegar from tartary buckwheat, oat bran and black soya bean skin rich in beta-glucan
  • Method of brewing functional mature vinegar from tartary buckwheat, oat bran and black soya bean skin rich in beta-glucan
  • Method of brewing functional mature vinegar from tartary buckwheat, oat bran and black soya bean skin rich in beta-glucan

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[0032] A tartary buckwheat, oat bran and black bean skin functional mature vinegar rich in β-glucan. The raw materials include: 100 parts of tartary buckwheat, 350-450 parts of water, 120-140 parts of oat bran, and 100-100 parts of black bean skin 120 parts, 20-40 parts of rice bran, 0.05-0.1 part of distiller's koji; including the following steps:

[0033] 1. Choose tartary buckwheat (starch ≥ 60%) as the main food, crush it to 30-60 mesh, add 40%-60% of the weight of the staple food Fen-flavor Daqu (barley: pea = 7:3) (the amount of Fen-flavor Daqu is preferred 50% of the weight of the staple food, add 350%~450% water of the weight of the staple food, mix evenly, and then add 0.05%~0.1% of the weight of the main food Saccharomyces cerevisiae, put it in an alcohol tank for low-temperature exposure alcohol fermentation for 3 days , and then sealed for anaerobic alcohol post-fermentation.

[0034] Fen-flavor Daqu is a brick-shaped koji made from barley and peas (7:3) through c...

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Abstract

The invention relates to a method of brewing functional mature vinegar from tartary buckwheat, oat bran and black soya bean skin rich in beta-glucan. By taking tartary buckwheat and oat bran as raw materials and black soya bean skin as an auxiliary material, a raw grain vinegar brewing process is adopted. Various nutritional components and raw material tastes in the raw and auxiliary materials areretained effectively by means of micro-fermentation after being directly crushed and sized. The vinegar is reasonable in formula, convenient to drink, black and bright in color and luster, fragrant and soft in taste. Besides beta-glucan, the vinegar also contains nutritional substances such as flavone, polyphenol, amino acids, organic acids and polysaccharides, so that the vinegar is the functional mature vinegar which plays the roles of reducing cholesterol, regulating blood sugar, improving the immunity and improving the oxidization resistance in an auxiliary manner.

Description

technical field [0001] The invention belongs to the technical field of vinegar processing, in particular to a preparation method of tartary buckwheat, oat bran and black bean skin functional mature vinegar rich in β-glucan. Background technique [0002] Oat bran is a by-product produced during oat processing. It is rich in a large amount of plant polysaccharides, of which β-glucan accounts for the highest proportion and is an important component of oat endosperm cell wall. Therefore, β-glucan in oat bran Dextran is the most abundant. American Association of Cereal Chemists (1989) defines oat bran: oat bran must contain at least 16.0% of total dietary fiber, of which water-soluble dietary fiber accounts for at least 1 / 3, and the total β-glucan in it At least 5.5%. It can be seen that the content of β-glucan in high-quality oat bran is higher. β-glucan is a polyglucose with high molecular weight. It is a non-starch polysaccharide similar to cellulose. It can also be regarde...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 梁楷郎繁繁闫裕峰郑淑芳田莉武耀文周景丽张旭姣夏瑶瑶麻金花
Owner SHANXI ZILIN VINEGAR
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