Method for brewing enzyme vinegar by malt and rice sprouts through liquid fermentation

Abstract

The invention relates to the technical field of table vinegar processing, and particularly discloses a method for brewing enzyme vinegar by malt and rice sprouts through liquid fermentation. The method is characterized in that barley, rice and millet are selected, and sprouted grains of the barley, rice and millet are taken as main raw materials; haihong fruit juice, grape juice and hawthorn juiceare added; a corresponding process is improved on the basis of a table vinegar liquid fermentation process; and fruit juice is used for blending to prepare the enzyme vinegar brewed by the malt and rice sprouts through liquid fermentation. The enzyme vinegar prepared through the method is moderate in taste, rich in enzyme active ingredients and high in nutritional value, and has the effects of improving the antioxidant effect and the like.

Description

technical field [0001] The invention relates to the technical field of vinegar processing, in particular to a method for brewing fermented vinegar from malt and grain buds through liquid fermentation. Background technique [0002] Vinegar is mainly formed by fermentation of grains or fruits. It is rich in various nutrients and has a unique color, aroma and taste. It is not only widely used as a condiment in cooking, but also has the functions of relieving fatigue, promoting metabolism and regulating blood sugar. , anti-oxidation and other physiological effects. With people's growing demand for a better life, people have high expectations for the diversification of vinegar. Many vinegar products are developing from simplification to diversification and functionalization. Therefore, vinegar with additional functions has emerged. Enzyme vinegar is expected to meet consumption A class of vinegar products that consumers need. [0003] Enzyme, also known as "enzyme". Enzymes ar...

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Problems solved by technology

[0005] Patent CN106119055A "A Multifunctional Enzyme Vinegar" uses sorghum, rice, wheat and fruit as raw materials, and participates in fermentation through various strains. Although the enzyme vinegar with a total acidity of 11g/100mL is obtained, no sterilization process is adopted. The stability of the product is not guaranteed, and there is a risk of being turned back by miscellaneous bacteria; the patent CN105176784A "An Appetizing Mango Enzyme Vinegar and Its Preparation Method" uses mango and hawthorn as the main raw materials, and is fermented to make mango enzyme, which is not rich in nutrients and has a single effect ; Patent CN105754830A "Preparation Method of Enzyme Fruit Vinegar" adopts

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