Highland barley mature vinegar and production method thereof

Abstract

The invention discloses a production method of highland barley mature vinegar. Tibetan highland barley is used as a raw material to brew the highland barley mature vinegar, a puffing process is adopted to replace the traditional raw material cooking, and the traditional mature vinegar brewing process is followed. Through low-temperature solid alcohol fermentation, high-temperature solid acetic acid fermentation, smoking, vinegar spraying and aging, the highland barley mature vinegar is prepared. According to the method, the problem that highland barley is not easy to gelatinize and saccharifyis solved, the raw materials are fully decomposed, beta-glucan is enriched in the fermentation process through process optimization and adjustment, and the nutritional value and the flavor quality ofthe mature vinegar are improved.

Description

Technical field [0001] The invention relates to the technical field of the production process of old vinegar, and more specifically to a highland barley old vinegar and a production method thereof. Background technique [0002] Highland barley has at least 5,000 years of cultivation history in my country. It is a gramineous plant. Because its inner and outer glumes are separated from the caryopsis and the grains are bare, it is also called naked barley. Highland barley has strong cold tolerance and is a large number of food crops grown in the Qinghai-Tibet Plateau. Its main production areas are located in Qinghai, Tibet, Sichuan Ganzi, Aba, and Gansu, Yunnan, Guizhou and other high-altitude regions. [0003] Compared with other food crops, highland barley has the characteristics of "three highs and two lows", namely high protein, high fiber, high vitamins, low fat, and low sugar. In addition, it is also rich in dietary fiber, unsaturated fatty acids, β-glucan, and γ -Aminobutyric ...

AI Technical Summary

Problems solved by technology

[0007] In view of this, the present invention provides a method for producing mature highland barley vinegar, using Tibetan highland barley as raw material to brew mature highland barley vinegar, adopting puffing technology instead of traditional steaming of raw materials, and following the traditional brewing process of mature mature vinegar, which solves the problem of difficult gelatinization of highland barley, The problem of saccharification, the raw materials are fully decomposed, and through process optimization and adjustment, β-glucan is enriched during the fermentation process, which improves the nutritional value and flavor quality of mature vinegar