A kind of glutinous rice vinegar and preparation method thereof

A technology for oat rice and barley, applied in the preparation of vinegar, biochemical equipment and methods, methods based on microorganisms, etc., can solve the problems of poor safety, the nutritional value of vinegar cannot be effectively improved, and the content of linoleic acid is low. , to achieve the effect of improving absorption and utilization, promoting gastrointestinal motility and easy absorption

Active Publication Date: 2022-04-01
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Barley and oats can provide coixene, linoleic acid and other influencing substances, but linoleic acid is easily oxidized and cannot exist stably in vinegar. Therefore, the nutrients in the existing fermented vinegar, especially the content of linoleic acid The content is less, resulting in the nutritional value of vinegar can not be effectively improved
And the existing solution mainly is to add antioxidant in the process of making vinegar, but adding the antioxidant of exogenous source is for food, and safety is relatively poor

Method used

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  • A kind of glutinous rice vinegar and preparation method thereof
  • A kind of glutinous rice vinegar and preparation method thereof
  • A kind of glutinous rice vinegar and preparation method thereof

Examples

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Embodiment 1

[0024] Among the fermentation raw materials of barley and oat rice vinegar in this embodiment, barley accounts for 60% of the fermentation raw materials, and oats accounts for 40% of the fermentation raw materials.

[0025] The method for preparing the above-mentioned rice vinegar of barley and oats is:

[0026] 1. Select high-quality barley and oats, and remove bad rice grains such as moths. Among them, barley accounts for 60% of the fermentation raw materials, and oats account for 40% of the fermentation raw materials. According to this ratio, crush them for later use. The fermentation raw material of the present invention has only two kinds of barley and oats.

[0027] 2. Add water to the fermented raw material pulverized in step 1, the mass ratio of fermented raw material and water is 1:5, add 8% amylase for liquefaction, then add 5% glucoamylase for saccharification, and finally add 10% activated Angel Yeast carries out alcoholic fermentation, and the alcoholic fermentat...

Embodiment 2

[0036] On the basis of Example 1, different from Example 1, barley accounts for 20% of the fermentation raw materials, and oats accounts for 80% of the fermentation raw materials.

[0037] The difference between the preparation method and Example 1 is:

[0038] 1, the seed of Job's tears, oat are added according to the ratio of this embodiment;

[0039] 2. The ratio of fermentation raw materials to water is 1:15, amylase is 15%, glucoamylase is 8%, activated angel yeast is 5%, and alcoholic fermentation time is 7 days;

[0040] Among them, the method for preparing activated yeast is as follows: take 10 g of dry yeast, add 10 times the volume of 2% glucose solution at 30°C, stir and mix, and activate for 1.0 h;

[0041] 3. The mass ratio of wine mash to bran and rice bran is 4:0.5:0.5, the addition amount of acetic acid bacteria is 15%, the addition amount of Acetobacter pasteuriani and European bacterium fulminus is 80% and 20% respectively; heating time For 3 days; the firs...

Embodiment 3

[0044]On the basis of Example 1, different from Example 1, barley accounts for 70% of the fermentation raw materials, and oats accounts for 30% of the fermentation raw materials.

[0045] The difference between the preparation method and Example 1 is:

[0046] 1, the seed of Job's tears, oat are added according to the ratio of this embodiment;

[0047] 2. The ratio of fermentation raw materials to water is 4:5, amylase 20%, glucoamylase 15%, activated angel yeast 20%, alcoholic fermentation time is 6 days;

[0048] Among them, the method for preparing activated yeast is: take 10 g of dry yeast, add 5 times the volume of 2% glucose solution at 35°C, stir and mix, and activate for 1.5 hours;

[0049] 3. The mass ratio of wine mash to bran and rice bran is 6:2:1, the amount of acetic acid bacteria added is 20% of the total material, and the added amount of Acetobacter pasteuriani and European bacterium Oomata are 50% and 50% respectively; The heating time is 3 days; in the firs...

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Abstract

The invention discloses barley and oat rice vinegar and a preparation method thereof. The linoleic acid in the rice vinegar is 0.27-0.58g / 100g, the soluble dietary fiber is 0.4-1.0g / 100g, and the essential amino acid is 3.25-4.44g / 100g . The rice vinegar comprises fermentation raw materials, auxiliary materials, auxiliary agents and water; the fermentation raw materials are barley and oats; the barley accounts for 20-70% of the mass of the fermentation raw materials, and the balance is oats. The invention also discloses a preparation method of barley and oat rice vinegar. The present invention uses barley and oats as all the fermentation raw materials, and imparts linoleic acid in the fermentation raw materials to vinegar products through microbial fermentation. Part of the functional factors produced by the preparation method of the present invention can inhibit the oxidation of linoleic acid and make linoleic acid It can exist stably, so that rice vinegar is rich in coixene, linoleic acid, soluble fiber, multivitamins, and mineral nutrients.

Description

technical field [0001] The invention relates to vinegar and a preparation method thereof, in particular to barley and oat rice vinegar and a preparation method thereof. Background technique [0002] Barley is the seed kernel of the Grass plant Coix, which has high nutritional value. It is known as "the king of grasses in the world", "the grain of life and health" in Europe, and listed as an anti-cancer food in Japan. In addition to containing higher carbohydrates, protein and fat, it also has the unique nutritional ingredient coixenolide. According to reports, coixenolide not only has a nourishing effect, but also an anticancer agent, which can inhibit cancer cells, and can be used for the treatment of gastric cancer and cervical cancer. In addition, the oil in the seed of Job's tears is mainly composed of unsaturated fatty acids, of which linoleic acid accounts for about 34%. As we all know, barley has the health functions of invigorating the spleen, clearing away heat an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04C12R1/02C12R1/01
CPCC12J1/04
Inventor 刘洋余永建李信李海涛陆平张豹朱婷陈志娜
Owner JIANGSU HENGSHUN VINEGAR IND
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