Triticale coarse cereal vinegar and processing method thereof

Abstract

The invention provides triticale coarse cereal vinegar and a processing method thereof, and relates to the technical field of food processing. The triticale coarse cereal vinegar comprises the following raw materials in parts by mass: 30-50 parts of triticale, 5-15 parts of peas, 5-15 parts of broom corn millet, 5-15 parts of sorghum, 5-15 parts of chenopodium quinoa willd, 10-30 parts of highland barley and 20-40 parts of medium-high temperature yeast for making hard liquor. According to the method, the problem of incomplete fermentation caused by coarse cereal husks is solved, the fermentation efficiency and the acetic acid yield are improved, the content of bioactive substances in the finished product vinegar is increased, and the oxidation resistance of the coarse cereal vinegar is improved. The finished vinegar product is rich in nutritional ingredients, fine and mellow in taste and simple in manufacturing process, the production cost is reduced, and meanwhile the stability and consistency of the product are guaranteed. According to the invention, the nutritional advantages of various coarse cereals such as triticale, peas, broom corn millet, sorghum, quinoa and highland barley are combined, so that the finished vinegar is rich in various nutritional ingredients such as protein, dietary fibers, vitamins and minerals, and has a relatively high health-care value.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to black wheat and coarse grain vinegar and a processing method thereof. Background Art

[0002] Vinegar is a fermented sour liquid condiment, which is mostly made by fermenting glutinous rice, sorghum, rice, corn, wheat, sugar and alcohol.

[0003] China is one of the earliest countries in the world to use and manufacture vinegar, with a history of more than 3,000 years. Vinegar plays an important role in Chinese culture, not only for cooking, but also for medicine and health care. Vinegar is recorded in ancient documents such as Huangdi Neijing and Compendium of Materia Medica.

[0004] There are many types of vinegar around the world, each with its own unique flavor and uses. They can be mainly divided into the following categories: Rice vinegar: Common in Asian countries, especially China and Japan. Chinese rice vinegar is darker in color and stronger in flavor, while Japanese rice vinegar is lighter in color and milder in flavor. White vinegar: Mainly made from fermented grains, it is transparent in color and has a stronger sour taste. It is often used for pickling food and cleaning. Apple cider vinegar: Made from fermented apples, it has a unique fruity aroma and is believed to have a variety of health benefits, such as regulating blood sugar and improving digestion. Grape vinegar: Mainly popular in European countries, especially Italy, it is widely used to make salads and condiments. Balsamic vinegar: Represented by Shanxi aged vinegar, it takes a long time to brew, has a mellow taste, and is often used for seasoning.

[0005] Vinegar is widely used in daily life. First of all, vinegar is an indispensable condiment in cooking. It can be used for pickling, seasoning and removing fishy smells. For example, vinegar is a key ingredient in making dishes such as hot and sour soup and sweet and sour fish. Vinegar also has strong antibacterial properties and can effectively extend the shelf life of food. For example, pickled vegetables and meat can be preserved longer after adding vinegar. In addition, vinegar also has certain medicinal and health value. Studies have shown that drinking a small amount of vinegar before meals can help lower postprandial blood sugar levels, which is especially important for diabetic patients. Vinegar can also increase satiety, promote the secretion of digestive juices, and relieve acid reflux and indigestion. Vinegar also has antibacterial and anti-inflammatory effects, which can help prevent and treat some infectious diseases.

[0006] It can be seen that vinegar, as an ancient fermentation product, has a rich history and diverse types. It is not only an important condiment in daily diet, but also has multiple health benefits and a wide range of uses.

[0007] my country is one of the world's major producers of grains, with abundant grain resources, a wide variety of varieties, excellent quality, and wide distribution. It has significant production advantages. Grains are rich in protein, dietary fiber, rutin, unsaturated fatty acids, multiple vitamins and mineral elements. They are not only nutritious, but also have significant health functions. With the increasing attention paid to health and dietary structure, grains, as a new type of food resource with both medical and food properties, have occupied an important position in modern health foods.

[0008] Multigrain vinegar is made from various grains, combining the nutrition of grains and the unique flavor of vinegar. It not only retains the sour taste of vinegar, but also incorporates the nutrients of grains, such as protein, dietary fiber, vitamins and minerals. As a new type of healthy food, multigrain vinegar has gradually gained attention in modern diet. However, there are many kinds of grains, and these raw materials usually have a layer of husk before processing. These husks not only affect the taste of vinegar, but more importantly, they interfere with the fermentation process, resulting in incomplete fermentation and affecting the final acetic acid production. Therefore, they need to be removed during the brewing process. However, studies have shown that the husks of grains contain many bioactive substances that are beneficial to human health. For example, sorghum husks are rich in anthocyanin derivatives, and buckwheat husks contain a large number of phenolic compounds.

[0009] Therefore, how to overcome the incomplete fermentation caused by the husk of coarse grains and retain the active substances in the husk of coarse grains while ensuring the taste of vinegar to improve the overall quality of vinegar is one of the technical problems that need to be solved in the current preparation process of coarse grain vinegar. Summary of the invention

[0010] To solve the above problems, the present invention provides a black wheat coarse grain vinegar and a processing method thereof. The present invention overcomes the problem of incomplete fermentation caused by the husk of coarse grains by adjusting the composition and proportion of the raw grains and combining a specific processing technology, thereby obtaining a high-quality black wheat coarse grain vinegar.

[0011] The black wheat and coarse grain vinegar of the present invention is prepared from the following raw materials in parts by weight:

[0012] 30-50 parts of black wheat, 5-15 parts of peas, 5-15 parts of millet, 5-15 parts of sorghum, 5-15 parts of quinoa, 10-30 parts of highland barley, and 20-40 parts of medium-high temperature Daqu.

[0013] Preferably, the black wheat and miscellaneous grain vinegar comprises the following raw materials in parts by weight:

[0014] 40 parts of black wheat, 10 parts of peas, 10 parts of millet, 10 parts of sorghum, 10 parts of quinoa, 20 parts of highland barley, and 30 parts of medium and high temperature Daqu.

[0015] The processing method of the black wheat and coarse grain vinegar of the present invention comprises the following steps:

[0016] S1. Pick out impurities such as stones and straw from black wheat, peas, millet, sorghum, quinoa and highland barley, wash and drain them, spread them evenly on a clean and ventilated drying yard or drying rack to dry naturally to prevent moisture and mildew, and obtain raw grains, which are stored in a dry, cool and ventilated place for later use;

[0017] S2, grinding the raw grains, adding water, heating, soaking and then boiling, cooling to 80°C to 90°C after boiling, cooling to 70°C to 80°C after boiling, and stewing at 70°C to 80°C, and obtaining saccharification mash after stewing;

[0018] S3, after the saccharification mash is cooled, add medium-high temperature Daqu and water equal to that of black wheat, let it stand for a period of time to ferment the raw grain, and obtain vinegar head after fermentation;

[0019] S4, mixing the fermented vinegar head with an equal amount of wheat bran, pouring it into a wooden trough, kneading it thoroughly, and letting it stand until the center temperature reaches 40°C before fermentation begins. During the fermentation process, the fermented grains are turned over every day, and after the fermentation is completed, the vinegar grains are obtained;

[0020] S5, adding water to the vinegar mash after aging it for 3 months, letting it stand for a period of time, and then pouring vinegar on it to obtain new vinegar;

[0021] S6. After aging the new vinegar for one year, filtering, sterilizing and bottling to obtain black wheat and coarse grain vinegar.

[0022] Furthermore, in S2, the amount of water added is 3 to 5 times the amount of the original grain.

[0023] Further, in said S2, the soaking temperature is 45°C to 60°C, and the soaking time is 10 to 15 hours. Preferably, in said S2, the soaking temperature is 50°C to 60°C, and the soaking time is 12 hours.

[0024] Further, in said S2, the boiling time is 1 to 3 hours, the cooking time is 1 to 3 hours, and the stewing time is 4 to 8 hours. Preferably, in said S2, the boiling time is 2 hours, the cooking time is 2 hours, and the stewing time is 6 hours.

[0025] Furthermore, in S3, the temperature of the saccharified mash after cooling is 28°C to 30°C.

[0026] Further, in said S3, the standing time is 10 to 15 hours. Preferably, in said S3, the standing time is 12 hours.

[0027] Further, in S3, the fermentation temperature of the raw grain is 50°C to 60°C, and the fermentation time is 15 to 25 days. Preferably, in S3, the fermentation temperature of the raw grain is 55°C, and the fermentation time is 20 days.

[0028] Furthermore, in said S4, the fermentation time is 14 to 16 days. Preferably, in said S3, the fermentation time is 15 days.

[0029] Further, in said S5, the standing time is 1 to 3 days. Preferably, in said S5, the standing time is 2 days.

[0030] Furthermore, in said S6, during the aging process of the new vinegar, the process of removing ice in winter and steaming and drying in summer is performed. Preferably, the process of removing ice in winter is performed during the coldest days of winter, and the process of steaming and drying in summer is performed during the hottest days of summer.

[0031] Compared with the prior art, the beneficial technical effects of the present invention are:

[0032] The optimized formula and processing technology of the present invention effectively overcome the problem of incomplete fermentation caused by the husks of coarse grains, improve the fermentation efficiency and acetic acid yield, increase the content of bioactive substances in the finished vinegar, and improve the antioxidant property of the coarse grain vinegar.

[0033] The finished vinegar of the invention is rich in nutritional ingredients, delicate and mellow in taste, has a relatively streamlined production process, reduces production costs, and ensures product stability and consistency.

[0034] The invention combines the nutritional advantages of various grains such as black wheat, peas, millet, sorghum, quinoa, highland barley, etc., so that the finished vinegar is rich in various nutrients such as protein, dietary fiber, vitamins and minerals, and has high health value. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] The present invention will be further described below in conjunction with the accompanying drawings.

[0036] Figure 1 The present invention is a process flow chart of the black wheat and coarse grain vinegar. DETAILED DESCRIPTION

[0037] The present invention provides a black wheat and multigrain vinegar and a processing method thereof. Those skilled in the art can refer to the content of this article and appropriately improve the process parameters to achieve it. It should be particularly noted that all similar replacements and modifications are obvious to those skilled in the art, and they all fall within the scope of protection of the present invention. The method and application of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the method and application of this article without departing from the content, spirit and scope of the present invention to implement and apply the technology of the present invention.

[0038] In some embodiments, the black wheat and coarse grain vinegar is prepared from the following raw materials in parts by weight:

[0039] 30-50 parts of black wheat, 5-15 parts of peas, 5-15 parts of millet, 5-15 parts of sorghum, 5-15 parts of quinoa, 10-30 parts of highland barley, and 20-40 parts of medium-high temperature Daqu.

[0040] In a specific embodiment of the present invention, the black wheat and coarse grain vinegar is prepared from the following raw materials in parts by weight:

[0041] 40 parts of black wheat, 10 parts of peas, 10 parts of millet, 10 parts of sorghum, 10 parts of quinoa, 20 parts of highland barley, and 30 parts of medium and high temperature Daqu.

[0042] Black wheat is a new high-quality wheat variety. Black wheat is rich in natural pigments. The pigments in black wheat belong to anthocyanins and flavonoids, which have good antioxidant and disease prevention and treatment effects, such as removing free radicals in the body, anti-inflammatory and anti-tumor, preventing diabetes and protecting eyesight, etc. The protein content of black wheat is between 17-20%, and the amino acids are complete and the proportion is better than that of ordinary wheat, especially phenylalanine, tryptophan, lysine and tyrosine. Black wheat is also rich in unsaturated fatty acids, especially EPA and DHA, which have the effects of promoting growth and development, preventing and treating atherosclerosis and diabetes. It is rich in minerals and trace elements, especially iron, potassium, iodine and selenium, which help prevent mineral deficiency. Black wheat has a high content of vitamin B and C, which is beneficial for preventing and treating a variety of diseases. In addition, black wheat has a high content of dietary fiber, which is an important nutrient for preventing constipation and intestinal diseases. It is rich in natural pigments and has good antioxidant and disease prevention and treatment effects. Other active ingredients such as octacosanol help to enhance physical strength and endurance, improve myocardial function and lower blood lipids. Therefore, black wheat is a kind of whole grain raw material with high comprehensive nutritional value.

[0043] Pea (Pisum sativum) is a leguminous plant, and its seeds and young pods are common vegetables. Pea is rich in protein, fiber, vitamin C, vitamin K and other nutrients, and has good nutritional value.

[0044] Panicum miliaceum is a small-grain cereal, a type of millet. Its seeds are called "millet" and are rich in carbohydrates, protein, dietary fiber, as well as B vitamins, magnesium, zinc and other minerals.

[0045] Sorghum (Sorghum bicolor) is a drought-resistant crop that is adaptable to a wide range of conditions and can grow in arid and poor soils. Sorghum is rich in dietary fiber, antioxidants, and minerals such as iron and magnesium, and has a low glycemic index.

[0046] Quinoa (Chenopodium quinoa) is a complete protein food that contains nine essential amino acids for the human body. It is rich in protein, fiber, vitamin B, iron, magnesium, calcium, etc., and has high antioxidant capacity.

[0047] Highland barley (Hordeum vulgare var.coeleste) is a variety of barley that is extremely cold-resistant and drought-resistant. It is rich in dietary fiber, β-glucan (which helps lower cholesterol), vitamins B and E, magnesium, iron and other nutrients.

[0048] Black wheat, peas, millet, sorghum, quinoa and highland barley are all rich in a variety of bioactive ingredients that have significant health benefits. Black wheat is rich in anthocyanins and phenolic compounds, which have strong antioxidant and anti-inflammatory effects; peas contain high-quality plant protein, dietary fiber and flavonoids, which can regulate intestinal health and enhance immunity; millet contains polyphenolic compounds and dietary fiber, which help to resist oxidation and regulate blood sugar; sorghum is rich in antioxidants such as ellagic acid and tannins, which have anti-cancer and anti-inflammatory functions; quinoa is rich in active substances such as quercetin and saponins, and is also a source of plant whole protein; highland barley is famous for its β-glucan, which has the effect of lowering cholesterol and regulating blood sugar. All these crops are not only a source of nutrition due to their rich bioactive ingredients, but also play an important role in preventing chronic diseases and maintaining health.

[0049] Therefore, the present invention adopts the above raw materials to prepare the multi-grain vinegar, and through process adjustment, retains the biologically active ingredients in the raw materials to the greatest extent, so that the multi-grain vinegar has a wide range of health benefits in promoting digestion, enhancing immunity, regulating metabolism and cardiovascular protection.

[0050] In addition, the present invention adds a certain amount of peas to the raw materials, and uses its protein to provide a certain protection effect on the biologically active components in other raw materials, thereby reducing the loss of biologically active components in other raw materials during the preparation process. Moreover, the present invention strictly limits the amount of peas. Because peas easily absorb water and form a relatively sticky texture during the processing, this will affect the uniformity of the fermentation process during the preparation of multi-grain vinegar. In order to avoid the occurrence of this problem, the present invention strictly limits the amount of peas.

[0051] The present invention adopts medium-high temperature Daqu for fermentation, which can increase the fermentation temperature, fully release the bioactive components in the raw materials and the raw material husks, and on this premise, significantly shorten the fermentation time.

[0052] In order to provide the black wheat and coarse grain vinegar, the present invention adopts the following processing method:

[0053] First, pick out impurities such as stones and straw from black wheat, peas, millet, sorghum, quinoa, and highland barley, wash and drain them, spread them evenly on a clean and ventilated drying yard or drying rack to dry naturally to prevent moisture and mildew, and obtain the raw grains, which are then stored in a dry, cool, ventilated place for later use.

[0054] Then, the raw grain is crushed and water of 3 to 5 times the mass of the raw grain is added, the temperature is raised to 45°C to 60°C, soaked for 10 to 15 hours, and then boiled for 1 to 3 hours. After boiling, the temperature is lowered to 80°C to 90°C and boiled for 1 to 3 hours. After boiling, the temperature is lowered to 70°C to 80°C and kept warm for 4 to 8 hours. After stewing, saccharification mash is obtained. In some embodiments, the soaking temperature is 50°C to 60°C, and the soaking time is 12 hours. In a specific embodiment of the present invention, the boiling time is 2 hours, the cooking time is 2 hours, and the stewing time is 6 hours.

[0055] After the saccharification mash is cooled to 28°C to 30°C, medium-high temperature Daqu and water equal to that of black wheat are added and allowed to stand for 10 to 15 hours, and then the raw grain is fermented at 50°C to 60°C for 15 to 25 days, and the fermentation is completed to obtain vinegar head. In a specific embodiment of the present invention, the standing time is 12 hours. In a specific embodiment of the present invention, the raw grain fermentation temperature is 55°C and the fermentation time is 20 days.

[0056] The fermented vinegar head and an equal amount of wheat bran are stirred and poured into a wooden trough for full kneading, and then left to stand until the center temperature reaches 40°C for fermentation for 14 to 16 days. During the fermentation process, the fermented grains are turned over every day, and the vinegar fermented grains are obtained after the fermentation is completed. In a specific embodiment of the present invention, the fermentation time is 15 days.

[0057] After the fermented mash has been aged for 3 months, water is added to it and it is allowed to stand for 1 to 3 days before being poured with vinegar to obtain new vinegar. In a specific embodiment of the present invention, the standing time is 2 days.

[0058] The new vinegar is aged for one year, and during the aging process, ice is removed in winter and steamed and dried in summer, followed by filtration, sterilization, and bottling to obtain black wheat and coarse grain vinegar. In a specific embodiment of the present invention, ice is removed in winter during the coldest days of winter, and steamed and dried in summer during the hottest days of summer.

[0059] The present invention ensures the overall flavor and health benefits of black wheat and coarse grain vinegar through the process of scooping ice in winter and steaming and drying in summer. First, scooping ice in winter and steaming and drying in summer can improve the flavor of vinegar. Low temperature in winter gradually precipitates the sediment and impurities in vinegar, improves the taste, and steaming and drying in summer helps to volatilize bad odors, further enhancing the flavor and aroma of vinegar. In addition, these processes promote the fermentation and maturation of vinegar, stabilize fermentation at low temperature in winter, improve the mellowness and layering of vinegar, and high temperature in summer accelerates microbial activity and promotes the maturation of vinegar. The process of scooping ice in winter removes sediment and impurities, improves the clarity and purity of vinegar, and steaming and drying in summer promotes the oxidation of vinegar, so that its nutritional value and health benefits are enhanced. Temperature changes can also help control the acidity of vinegar, low temperature in winter helps to stabilize the acidity, and steaming and drying in summer promotes the fermentation and conversion of acid, thereby adjusting the flavor balance of vinegar. In addition, through the process of scooping ice in winter and steaming and drying in summer, the bioactive components in vinegar can be enriched, and its functionality and health benefits can be enhanced. Finally, icing in winter can inhibit the growth of harmful microorganisms and extend the shelf life of vinegar, while steaming and drying in summer can further improve its stability and storage properties.

[0060] It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution, some or all of the steps can be executed in parallel or sequentially, and the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.

[0061] The numerical ranges and parameters involved in the present invention have presented the relevant numerical values ​​in the specific embodiments as accurately as possible. However, any numerical value essentially inevitably contains standard deviations due to individual testing methods. Therefore, unless otherwise explicitly stated, it should be understood that all numerical ranges or specific data used in this disclosure may have certain reasonable deviations within a certain range, for example: within 1% or 0.5%.

[0062] Some cases are recorded in the embodiments and comparative examples of the present invention, wherein the embodiments show certain implementation modes of the present invention. However, this does not mean that the effects of the present invention can only be achieved in these cases.

[0063] In order to further illustrate the present invention, a black wheat and coarse grain vinegar and a processing method thereof provided by the present invention are described in detail below in conjunction with embodiments.

[0064] Embodiment 1 Black wheat coarse grain vinegar of the present invention

[0065] The raw materials for preparation are as follows: 40kg black wheat, 10kg peas, 10kg millet, 10kg sorghum, 10kg quinoa, 20kg highland barley, and 30kg medium-high temperature Daqu.

[0066] Processing method:

[0067] Pick out impurities such as stones and straw from black wheat, peas, millet, sorghum, quinoa, and highland barley, wash and drain them, spread them evenly on a clean, ventilated drying yard or drying rack to dry naturally to prevent moisture and mildew, and get the raw grain. After crushing the raw grain, add water 4 times the weight of the raw grain, heat it to 55℃, soak it for 12h, and then boil it for 2h. After boiling, cool it to 85℃ and cook it for 2h. After cooking, cool it to 75℃ and keep it warm for 6h. After stewing, get the saccharification mash. After the saccharification mash cools to 28℃, add medium-high temperature Daqu and an equal amount of water as black wheat are allowed to stand for 12 hours, and then the raw grains are fermented at 55°C for 20 days to obtain vinegar head. The fermented vinegar head and an equal amount of wheat bran are stirred and poured into a wooden trough for thorough kneading, and then allowed to stand until the central temperature reaches 40°C and fermented for 15 days. During the fermentation process, the mash is turned over every day, and after the fermentation is completed, vinegar mash is obtained. After the vinegar mash is aged for 3 months, water is added to the mash, allowed to stand for 2 days, and then vinegar is poured to obtain new vinegar. The new vinegar is aged for one year, and during the aging process, ice is removed during the 39th day of winter, and it is steamed and dried during the 3rd day of summer. After aging, it is filtered, sterilized, and filled to obtain black wheat multi-grain vinegar.

[0068] Comparative Example 1 Black Wheat Grain Vinegar (Pea)

[0069] (1) Preparation of raw material composition: 40 kg black wheat, 10 kg millet, 10 kg sorghum, 10 kg quinoa, 20 kg highland barley, and 30 kg medium-high temperature Daqu.

[0070] (2) Preparation of raw material composition: 40 kg black wheat, 1 kg pea, 10 kg millet, 10 kg sorghum, 10 kg quinoa, 20 kg highland barley, and 30 kg medium-high temperature Daqu.

[0071] (3) Preparation of raw material composition: 40 kg black wheat, 20 kg peas, 10 kg millet, 10 kg sorghum, 10 kg quinoa, 20 kg highland barley, and 30 kg medium-high temperature Daqu.

[0072] The processing methods of (1), (2) and (3) are the same as those of Example 1.

[0073] Comparative Example 2 Black wheat and coarse grain vinegar (after boiling, cool to 85°C and cook for 2h)

[0074] The raw materials for preparation are as follows: 40kg black wheat, 10kg peas, 10kg millet, 10kg sorghum, 10kg quinoa, 20kg highland barley, and 30kg medium-high temperature Daqu.

[0075] Processing method: Pick out impurities such as stones and straw from black wheat, peas, millet, sorghum, quinoa and highland barley, wash and drain them, spread them evenly on a clean and ventilated drying yard or drying rack to dry naturally to prevent moisture and mildew, and get the raw grains. After crushing the raw grains, add 4 times the weight of the raw grains in water, heat it to 55℃, soak it for 12h, and then boil it for 4h. After boiling, cool it to 75℃ and keep it warm for 6h. After stewing, get the saccharification mash. After the saccharification mash cools to 28℃, add medium-high temperature Daqu and An equal amount of black wheat and water are allowed to stand for 12 hours, and then the raw grain is fermented at 55°C for 20 days to obtain vinegar head. The fermented vinegar head and an equal amount of wheat bran are stirred and poured into a wooden trough, kneaded thoroughly, and then allowed to stand until the central temperature reaches 40°C and fermented for 15 days. During the fermentation process, the mash is turned over every day. After the fermentation is completed, vinegar mash is obtained. After the vinegar mash is aged for 3 months, water is added to the mash, allowed to stand for 2 days, and then vinegar is poured to obtain new vinegar. The new vinegar is aged for one year. During the aging process, ice is removed during the 39th day of the coldest period of winter, and it is steamed and dried during the 3rd day of summer. After aging, it is filtered, sterilized, and filled to obtain black wheat multi-grain vinegar.

[0076] Comparative Example 3: Black Wheat Grain Vinegar

[0077] The raw materials for preparation are as follows: 40kg black wheat, 10kg peas, 10kg millet, 10kg sorghum, 10kg quinoa, 20kg highland barley, and 30kg medium-high temperature Daqu.

[0078] Processing method:

[0079] Pick out impurities such as stones and straw from black wheat, peas, millet, sorghum, quinoa, and highland barley, wash and drain them, spread them evenly on a clean, ventilated drying yard or drying rack to dry naturally to prevent moisture and mildew, and get the raw grain. After crushing the raw grain, add water 4 times the weight of the raw grain, heat it to 55°C, soak it for 12 hours, and then boil it for 2 hours. After boiling, cool it to 85°C and cook it for 0.5 hours. After cooking, cool it to 75°C and keep it warm for 6 hours. After stewing, get the saccharification mash. After the saccharification mash cools to 28°C, add medium High-temperature Daqu and water equal to that of black wheat are allowed to stand for 12 hours, and then the raw grains are fermented at 55°C for 20 days to obtain vinegar head. The fermented vinegar head and an equal amount of wheat bran are stirred and poured into a wooden trough, kneaded thoroughly, and then allowed to stand until the central temperature reaches 40°C and fermented for 15 days. During the fermentation process, the mash is turned over every day, and after the fermentation is completed, vinegar mash is obtained. After the vinegar mash is aged for 3 months, water is added to the mash, allowed to stand for 2 days, and then vinegar is poured to obtain new vinegar. The new vinegar is aged for one year, and during the aging process, ice is removed during the 39th day of winter, and it is steamed and dried during the 3rd day of summer. After aging, it is filtered, sterilized, and filled to obtain black wheat multi-grain vinegar.

[0080] Comparative Example 4: Black Wheat Grain Vinegar

[0081] The raw materials for preparation are as follows: 40kg black wheat, 10kg peas, 10kg millet, 10kg sorghum, 10kg quinoa, 20kg highland barley, and 30kg medium-high temperature Daqu.

[0082] Processing method:

[0083] Pick out impurities such as stones and straw from black wheat, peas, millet, sorghum, quinoa, and highland barley, wash and drain them, spread them evenly on a clean, ventilated drying yard or drying rack to dry naturally to prevent moisture and mildew, and get the raw grain. After crushing the raw grain, add water 4 times the weight of the raw grain, heat it to 55℃, soak it for 12h, and then boil it for 2h. After boiling, cool it to 85℃ and cook it for 4h. After cooking, cool it to 75℃ and keep it warm for 6h. After stewing, get the saccharification mash. After the saccharification mash cools to 28℃, add medium and high The warm Daqu and water equal to that of black wheat are allowed to stand for 12 hours, and then the raw grains are fermented at 55°C for 20 days to obtain vinegar head. The fermented vinegar head and an equal amount of wheat bran are stirred and poured into a wooden trough, kneaded thoroughly, and then allowed to stand until the central temperature reaches 40°C and fermented for 15 days. During the fermentation process, the mash is turned over every day, and after the fermentation is completed, vinegar mash is obtained. After the vinegar mash is aged for 3 months, water is added to the mash, allowed to stand for 2 days, and then vinegar is poured to obtain new vinegar. The new vinegar is aged for one year, and during the aging process, ice is removed during the 39th day of winter, and it is steamed and dried during the 3rd day of summer. After aging, it is filtered, sterilized, and filled to obtain black wheat multi-grain vinegar.

[0084] Comparative Example 5 Black wheat and mixed grain vinegar (not cooled to 75°C and simmered for 6 hours)

[0085] The raw materials for preparation are as follows: 40kg black wheat, 10kg peas, 10kg millet, 10kg sorghum, 10kg quinoa, 20kg highland barley, and 30kg medium-high temperature Daqu.

[0086] Processing method:

[0087] Pick out impurities such as stones and straw from black wheat, peas, millet, sorghum, quinoa, and highland barley, wash and drain them, spread them evenly on a clean, ventilated drying yard or drying rack to dry naturally to prevent moisture and mildew, and get the raw grain. After crushing the raw grain, add water 4 times the weight of the raw grain, heat it to 55℃, soak it for 12h, and then boil it for 2h. After boiling, cool it to 85℃ and cook it for 2h. After cooking, get the saccharification mash. After the saccharification mash cools to 28℃, add medium-high temperature Daqu and black wheat An equal amount of water is allowed to stand for 12 hours, and then the raw grains are fermented at 55°C for 20 days to obtain vinegar head. The fermented vinegar head and an equal amount of wheat bran are stirred and poured into a wooden trough, kneaded thoroughly, and then allowed to stand until the central temperature reaches 40°C and fermented for 15 days. During the fermentation process, the mash is turned over every day. After the fermentation is completed, vinegar mash is obtained. After the vinegar mash is aged for 3 months, water is added to the mash, allowed to stand for 2 days, and then vinegar is poured to obtain new vinegar. The new vinegar is aged for one year. During the aging process, ice is removed during the 39th day of the coldest period of winter, and it is steamed and dried during the 3rd day of summer. After aging, it is filtered, sterilized, and filled to obtain black wheat multi-grain vinegar.

[0088] Comparative Example 6 Black wheat and mixed grain vinegar (not cooled to 75°C and simmered for 6 hours)

[0089] The preparation raw materials consist of: 40kg black wheat, 10kg peas, 10kg millet, 10kg sorghum, 10kg quinoa, 20kg highland barley, and 30kg medium-temperature Daqu.

[0090] Processing method:

[0091] Pick out impurities such as stones and straw from black wheat, peas, millet, sorghum, quinoa, and highland barley, wash and drain them, spread them evenly on a clean, ventilated drying yard or drying rack to dry naturally to prevent moisture and mildew, and get the raw grain. After crushing the raw grain, add water 4 times the weight of the raw grain, heat it to 55°C, soak it for 12 hours, and then boil it for 2 hours. After boiling, cool it to 85°C and cook it for 2 hours. After cooking, cool it to 75°C and keep it warm for 6 hours. After stewing, get the saccharification mash. After the saccharification mash cools to 28°C, add medium The warm Daqu and water equal to that of black wheat are allowed to stand for 12 hours, and then the raw grains are fermented at 45°C for 20 days to obtain vinegar head. The fermented vinegar head and an equal amount of wheat bran are stirred and poured into a wooden trough, kneaded thoroughly, and then allowed to stand until the central temperature reaches 40°C and fermented for 15 days. During the fermentation process, the mash is turned over every day, and after the fermentation is completed, vinegar mash is obtained. After the vinegar mash is aged for 3 months, water is added to the mash, allowed to stand for 2 days, and then vinegar is poured to obtain new vinegar. The new vinegar is aged for one year, and during the aging process, ice is removed during the 39th day of winter, and it is steamed and dried during the 3rd day of summer. After aging, it is filtered, sterilized, and filled to obtain black wheat multi-grain vinegar.

[0092] Test Example 1 Determination of acidity, antioxidant activity, and free radical scavenging ability

[0093] Since most of the bioactive components in the raw materials have antioxidant and free radical scavenging abilities, the present invention uses the total antioxidant capacity and DPPH free radical scavenging rate of the multigrain vinegar in the examples and comparative examples to represent the content of the bioactive components.

[0094] The total antioxidant capacity was determined using a kit.

[0095] The DPPH free radical scavenging rate was determined by spectrophotometry, and the specific method is as follows:

[0096] 2 mL of deionized water and 2 mL of 2×10 -4 1. Add 20 μL of DPPH ethanol solution to the same test tube, add 20 μL of vinegar sample and shake well. After 30 minutes, measure the absorbance A1 at 517 nm with 50% (v / v) ethanol solution as reference. At the same time, measure the absorbance A0 of 2mL DPPH ethanol solution mixed with 2mL high-purity water and the absorbance A2 of different vinegar samples mixed with 4mL 50% (v / v) ethanol solution.

[0097] DPPH clearance rate / %=[1-(A1-A2) / A0]×100%.

[0098] The acidity determination is carried out in accordance with the provisions of GB / T 12456-2021.

[0099] Unless otherwise specified, all experiments were repeated three times. SPSS 21.0 was used for analysis of variance (ANOVA) and Duncan's multiple comparison analysis. The results were expressed as mean ± standard deviation, and P < 0.05 indicated a significant difference.

[0100] The test results are shown in Table 1.

[0101] Table 1 Test results of antioxidant and free radical scavenging ability of samples

[0102]

[0103] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0104] The above-mentioned embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A black wheat and coarse grain vinegar, characterized in that: Prepared from the following raw materials in parts by weight: 30-50 parts of black wheat, 5-15 parts of peas, 5-15 parts of millet, 5-15 parts of sorghum, 5-15 parts of quinoa, 10-30 parts of highland barley, and 20-40 parts of medium-high temperature Daqu.

2. A method for processing the black wheat and coarse grain vinegar according to claim 1, characterized in that: The steps include: S1. Select impurities from black wheat, peas, millet, sorghum, quinoa and highland barley, wash, drain and dry them to obtain raw grains; S2, grinding the raw grains and adding water, heating and soaking and then boiling, cooling to 80°C to 90°C after boiling, cooling to 70°C to 80°C after boiling and simmering, and obtaining saccharified mash after simmering; S3, after the saccharified mash is cooled, adding medium-high temperature Daqu and water in an amount equal to that of black wheat, and fermenting the raw grain after standing, and obtaining vinegar head after fermentation; S4, mixing the fermented vinegar head with an equal amount of wheat bran, pouring into a wooden trough and kneading thoroughly, and then letting it stand until the center temperature reaches 40°C before fermentation begins. During the fermentation process, the fermented grains are turned over every day, and after the fermentation is completed, the vinegar grains are obtained; S5, adding water to the vinegar mash after aging it for 3 months and letting it stand, then pouring vinegar on it to obtain new vinegar; S6. After aging the new vinegar for one year, filtering, sterilizing and bottling to obtain black wheat and coarse grain vinegar.

3. The processing method according to claim 2, characterized in that: In S2, the soaking temperature is 45°C to 60°C, and the soaking time is 10 to 15 hours.

4. The processing method according to claim 2, characterized in that: In S2, the boiling time is 1 to 3 hours, the cooking time is 1 to 3 hours, and the stewing time is 4 to 8 hours.

5. The processing method according to claim 2, characterized in that: In S3, the temperature of the saccharified mash after cooling is 28°C to 30°C.

6. The processing method according to claim 2, characterized in that: In S3, the fermentation temperature of the raw grain is 50° C. to 60° C., and the fermentation time is 15 to 25 days.

7. The processing method according to claim 6, characterized in that: In S3, the fermentation temperature of the raw grain is 55° C. and the fermentation time is 20 days.

8. The processing method according to claim 2, characterized in that: In S4, the fermentation time is 14 to 16 days.

9. The processing method according to claim 2, characterized in that: In S5, the standing time is 1 to 3 days.

10. The processing method according to claim 2, characterized in that: In S6, the new vinegar is aged by removing ice in winter and steaming and drying in summer.

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