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Highland barley vinegar and preparation method thereof

A technology of highland barley and high quality, applied in the field of highland barley vinegar and its preparation, can solve the problem of single layer of taste and aroma, etc., and achieve the effect of enriching grain flavor, increasing fluffiness and rich fragrance

Active Publication Date: 2020-05-08
AGRI RESOURCE & ENVIRONMENT RES INST TIBET AUTONOMOUS REGION ACADEMY OF AGRI & ANIMAL HUSBANDRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current highland barley vinegar is generally made from highland barley through liquid or solid fermentation, and its taste, aroma and other levels are relatively simple.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of preparation method of highland barley vinegar provided by the preferred embodiment of the present invention comprises the following steps:

[0035] S1. Using highland barley as raw material, the grains are full, free from moths, mildew and deterioration, and crushed after dust removal and impurity removal;

[0036] S2. Add 28° C. warm water accounting for 50% of the mass of highland barley to the highland barley pretreated in step S1 to moisten the material. The time for moistening the material is 16 hours.

[0037] S3. Cook the raw materials obtained in step S2 for 18 minutes, add rice and wheat bran and mix well, wherein the mass ratio of rice to highland barley is 1:2.5, and the mass ratio of wheat bran to highland barley is 1:5, continue cooking for 25 minutes until the highland barley is cooked Not sticky, no heart inside; steam pressure is 0.15MPa during cooking;

[0038] S4. When the steamed and cooked raw materials in step S3 are stirred and cooled to...

Embodiment 2

[0043] A kind of preparation method of highland barley vinegar provided by the preferred embodiment of the present invention comprises the following steps:

[0044] S1. Using highland barley as raw material, the grains are full, free from moths, mildew and deterioration, and crushed after dust removal and impurity removal;

[0045] S2. Add 25°C warm water accounting for 45% of the quality of the highland barley to the highland barley pretreated in step S1 to moisten the material. The time for moistening the material is 15 hours. After moistening, the slurry will not be drenched, and the hands will not stick;

[0046]S3. Cook the raw materials obtained in step S2 for 15 minutes, add rice and wheat bran and mix well, wherein the mass ratio of rice to highland barley is 1:2, and the mass ratio of wheat bran to highland barley is 1:3, continue cooking for 20 minutes until the highland barley is cooked Not sticky, no heart inside; steam pressure is 0.15MPa during cooking;

[0047]...

Embodiment 3

[0052] A kind of preparation method of highland barley vinegar provided by the preferred embodiment of the present invention comprises the following steps:

[0053] S1. Using highland barley as raw material, the grains are full, free from moths, mildew and deterioration, and crushed after dust removal and impurity removal;

[0054] S2. Add 30°C warm water accounting for 55% of the quality of the highland barley to the highland barley pretreated in step S1 to moisten the material. The time for moistening the material is 20 hours.

[0055] S3. Cook the raw materials obtained in step S2 for 20 minutes, add rice and wheat bran and mix well, wherein the mass ratio of rice to highland barley is 1:3, and the mass ratio of wheat bran to highland barley is 1:6, continue cooking for 30 minutes until the highland barley is cooked Non-sticky, no core inside; steam pressure is 0.2MPa during cooking;

[0056] S4. When the steamed and cooked raw materials in step S3 are mixed and cooled to ...

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PUM

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Abstract

The invention discloses highland barley vinegar and a preparation method thereof. The preparation method of the highland barley vinegar comprises the following steps: S1, taking highland barley as a raw material; S2, adding water into the highland barley so as to have the highland barley moistened; S3, steaming the moistened highland barley for 15-20 min, adding rice and wheat bran, and continuingperforming steaming for 20-30 min so as to obtain a steamed mixture; S4, turning the steamed mixture so as to have the mixture cooled, adding bran koji and yeast, and putting the mixture into a pit to perform saccharification; S5, adding water, and adding yeast so as to carry out liquid-state fermentation; S6, adding sieved impurity-removed rice husk while carrying out stirring so as to obtain amixture, inoculating the mixture with acetic acid bacteria to perform solid-state fermentation, and carrying out filtration after sealed fermentation; and S7, carrying out decocting, and carrying outsealed aging so as to obtain the highland barley vinegar. According to the preparation method of the highland barley vinegar, the rice is added into the raw material, and the liquid-state fermentationand the solid-state fermentation are sequentially carried out after the saccharification, so that complexity of taste of the highland barley vinegar is improved; and thus, the highland barley vinegarhas unique style in terms of aroma and taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a highland barley vinegar and a preparation method thereof. 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. Highland barley has been planted on the Qinghai-Tibet Plateau for about 3,500 years. It has extended from material culture to spiritual culture, forming a highland barley culture with rich connotations and national characteristics on the Qinghai-Tibet Plateau. With a wide range of medicinal and nutritional value, highland barley products such as highland barley noodles, highland barley steamed buns, and highland barley nutritional powder h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04Y02E50/10
Inventor 谭海运高雪韦泽秀谭大明侯亚红边巴卓玛索朗措姆
Owner AGRI RESOURCE & ENVIRONMENT RES INST TIBET AUTONOMOUS REGION ACADEMY OF AGRI & ANIMAL HUSBANDRY
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