Highland barley sweet fermented grains and preparation process thereof

Abstract

The invention provides highland barley sweet fermented grains and a preparation process thereof. The highland barley sweet fermented grains comprise 0.5%-1.0% of a leavening agent, 5%-15% of sugar, 70%-80% of water, 0.1%-0.5% of an acidity regulator, 0.1%-0.5% of an enzyme preparation with the addition amount generally being 0.1%-0.5%, 0.05%-0.3% of a flavoring agent and spice, 0.1%-0.5% of a mineral additive and 2%-6% of an alcohol regulator. According to the highland barley sweet fermented grains and the preparation process thereof, the common problems of non-uniform fermentation and overlarge difference between batches in the traditional process are solved by accurately controlling the temperature, the humidity and the time in the fermentation process. By using an automatic control system and real-time monitoring equipment, the stability of a fermentation environment can be effectively ensured, so that the quality consistency of each batch of products is ensured, the operation error caused by manual operation is avoided, and the production efficiency and the flavor stability of the products are improved.

Description

Technical Field

[0001] The invention relates to the technical field of highland barley mash preparation, in particular to highland barley mash and a preparation process thereof. Background Art

[0002] Highland barley mash is a traditional food made through a fermentation process. It is mainly made of highland barley (i.e. plateau barley) and fermented through a specific brewing process. Its basic preparation method generally includes the following steps: Highland barley washing and soaking: First, the highland barley is cleaned and impurities are removed, and then soaked to soften the highland barley for subsequent processing. Cooking and sterilization: The soaked highland barley is cooked to ensure that the starch in the highland barley grains is fully hydrolyzed. At the same time, high-temperature sterilization is used to control the growth of microorganisms to ensure food safety. Inoculation and fermentation: After the cooked highland barley is cooled to a suitable temperature, it is inoculated with specific yeast or microorganisms for fermentation. This process mainly uses the metabolism of yeast and other microorganisms to convert the sugar in the highland barley into alcohol, carbon dioxide and other flavor substances. Fermentation control and termination: Through the precise control of temperature, humidity and fermentation time, the fermentation process can be terminated within a certain period of time, usually by low temperature storage or adding preservatives to end the fermentation. At this point, the alcohol content and flavor of the highland barley mash are basically formed, making it easy to further process or store.

[0003] Although the preparation method of highland barley mash has certain traditional advantages, there are some defects and challenges in the actual production process: during the fermentation process, the control of temperature, humidity and time is very critical. Traditional methods are often difficult to accurately control, which can easily lead to uneven fermentation and affect the flavor and quality of the product. Since traditional processes rely on manual operations, there may be differences between different batches during the production process, resulting in unstable quality and taste of the final product. Summary of the invention

[0004] In view of the deficiencies in the prior art, the present invention provides a highland barley mash and a production process thereof, which solves the problem that the traditional method is often difficult to accurately control and easily leads to uneven fermentation and the problem of differences between different batches.

[0005] To achieve the above object, the present invention is implemented by the following technical scheme: a highland barley mash, comprising:

[0006] Leavening agent: 0.5%-1.0%, sugars: 5%-15%, water: 70%-80%, acidity regulator: 0.1%-0.5%, enzyme preparation: the added amount is generally 0.1%-0.5%, flavoring and fragrance: 0.05%-0.3%, mineral additives: 0.1%-0.5%, alcohol regulator: between 2%-6%.

[0007] Preferably, the leavening agent is yeast, the sugar is white sugar, maltose, glucose, and the acidity regulator is citric acid or lactic acid.

[0008] Preferably, the enzyme preparations are amylase and saccharifying enzyme, the flavoring and spices are vanilla, and the mineral additives are calcium, potassium and phosphorus.

[0009] A process for making highland barley mash comprises the following steps:

[0010] a. Washing and soaking highland barley: Wash highland barley thoroughly, remove impurities, and soak it in water for 4-6 hours. The water temperature should be controlled between 20℃ and 25℃ so that the highland barley can fully absorb water and soften.

[0011] b. Highland barley steaming: put the soaked highland barley into a steamer for steaming, the cooking temperature is controlled at 95℃-100℃, the cooking time is 45-60 minutes, to ensure that the starch in the highland barley is fully hydrolyzed, use a steamer during the cooking process, and regularly monitor the cooking pressure and temperature;

[0012] c. Cooling treatment: Cool the cooked highland barley to 30℃-35℃ for 30-60 minutes, and use automatic cooling equipment to control the temperature to avoid temperature fluctuations affecting the fermentation effect;

[0013] d. Inoculation of starter: Add the starter to the cooled highland barley at a ratio of 0.5%-1.0% of the mass of highland barley, and stir evenly using a uniform stirring device to ensure uniform distribution of the yeast;

[0014] e. Adding sugar source: adding sugar source to the fermentation mixture, the amount of sugar source added is 5%-15%, the sugar source is dissolved in water in advance, and then added to the fermentation mixture to ensure that the sugar source is evenly distributed;

[0015] f. Temperature and humidity controlled fermentation: The inoculated fermentation mixture is placed in the fermentation room. The specific time is adjusted according to the required alcohol concentration. The common alcohol concentration is 2%-6%;

[0016] g. Fermentation process monitoring: The temperature and humidity in the fermentation room are monitored in real time through temperature and humidity sensors, and timely adjusted through the automatic control system to ensure the stability of the fermentation environment. The temperature fluctuation does not exceed ±1°C, and the humidity fluctuation does not exceed ±5%;

[0017] h. Acidity adjustment: During the fermentation process, citric acid or lactic acid is used to adjust the acidity of the mixture to ensure that the pH value of the fermentation liquid is between 3.8-4.2, which helps to maintain yeast activity;

[0018] i. Adding enzyme preparations: Add amylase and saccharifying enzymes at the beginning of fermentation to accelerate the hydrolysis of starch in highland barley and improve fermentation efficiency. The enzyme preparations are dissolved in advance and added together with glycogen;

[0019] j. Seasoning and spice addition: Choose vanilla and licorice flavors. These spices can enhance the aroma and flavor of highland barley mash. The amount of vanilla natural flavor added is 0.1%-0.5% of the mass of highland barley, and the amount of flavor added is 0.05%-0.2%. Spices and flavors are added to the mixture after fermentation, and the spices are evenly distributed by stirring evenly;

[0020] k. Addition of minerals: calcium chloride, potassium chloride and phosphate mineral food additives can be added. Calcium chloride can enhance the mineral content of the product and improve the taste. Potassium chloride increases potassium and helps seasoning. Phosphates can enhance the nutritional value of the product. The addition amount of calcium chloride is 0.1%-0.3% of the mass of highland barley, potassium chloride is 0.1%-0.2%, and phosphate is 0.05%-0.1%. Minerals should be pre-dissolved in a small amount of water. After ensuring uniform dissolution, add them to the fermentation mixture. Use uniform stirring equipment when adding to ensure uniform distribution of minerals.

[0021] l. Alcohol regulation and termination of fermentation: During the fermentation process, the alcohol concentration is monitored in real time. When the alcohol concentration reaches 2%-6%, the fermentation is terminated by using automated low-temperature control equipment or by adding preservatives to maintain the product flavor while extending its shelf life.

[0022] Preferably, the temperature and humidity control system used in the fermentation process includes a temperature and humidity sensor, an automatic adjustment device and a control unit, which can monitor and adjust the temperature and humidity of the fermentation environment in real time. During the fermentation process, the temperature and humidity control equipment and the automatic adjustment system are used to ensure that the fermentation temperature is controlled between 30°C and 35°C and the humidity is maintained at 65%-80%.

[0023] Preferably, the glycogen is pretreated before being added, and the pretreatment includes hot water dissolution or enzymatic hydrolysis to improve its saccharification efficiency and fermentation reaction rate.

[0024] Preferably, the fermentation time is 24 hours to 36 hours, and the temperature of the fermentation environment is controlled between 30° C. and 33° C., and the humidity is controlled between 70% and 75%.

[0025] Preferably, the fermentation container in the fermentation process is made of stainless steel and is equipped with a sealing system to prevent the entry of external pollutants while ensuring oxygen supply and temperature stability during the fermentation process.

[0026] The present invention provides a highland barley sweet fermented grain and a production process thereof, which has the following beneficial effects:

[0027] The highland barley mash and its production process solve the problems of uneven fermentation and large differences between batches that are common in traditional processes by precisely controlling the temperature, humidity and time during the fermentation process. The use of automated control systems and real-time monitoring equipment can effectively ensure the stability of the fermentation environment, thereby ensuring the quality consistency of each batch of products, avoiding operational errors caused by manual operation, and improving production efficiency and product flavor stability.

[0028] The present invention further improves the fermentation efficiency and the taste, aroma and nutritional value of the final product by optimizing the formula and steps, such as pre-treating glycogen, accurately adding enzyme preparations, adjusting acidity, adjusting alcohol, etc. The innovative methods such as using automated equipment to control the fermentation environment, temperature and humidity adjustment system and low temperature control not only ensure that the temperature fluctuation during the fermentation process does not exceed ±1°C and the humidity fluctuation does not exceed ±5%, but also prolongs the shelf life of the product, significantly improving the stability and market competitiveness of highland barley mash. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 It is a schematic diagram of the process of the present invention. DETAILED DESCRIPTION

[0030] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] like Figure 1 As shown, an embodiment of the present invention provides a highland barley mash, including, a leavening agent: 0.5%-1.0%, a sugar: 5%-15%, water: 70%-80%, an acidity regulator: 0.1%-0.5%, an enzyme preparation: the addition amount is generally 0.1%-0.5%, a flavoring and a spice: 0.05%-0.3%, a mineral additive: 0.1%-0.5%, an alcohol regulator: between 2%-6%, the leavening agent is yeast, the sugar is white sugar, maltose, glucose, the acidity regulator is citric acid, lactic acid, the enzyme preparation is amylase and saccharifying enzyme, the flavoring and the spice is vanilla, and the mineral additives are calcium, potassium and phosphorus.

[0032] A process for making highland barley mash comprises the following steps:

[0033] a. Washing and soaking highland barley: Wash highland barley thoroughly, remove impurities, and soak it in water for 4-6 hours. The water temperature should be controlled between 20℃-25℃ so that the highland barley can fully absorb water and soften. In this step, the water absorption rate of highland barley directly affects the starch hydrolysis effect during the cooking process, so the control of water temperature and soaking time is crucial.

[0034] b. Highland barley steaming: put the soaked highland barley into a steamer for steaming. The steaming temperature is controlled at 95℃-100℃ and the steaming time is 45-60 minutes to ensure that the starch in the highland barley is fully hydrolyzed. Use a steamer during the steaming process and monitor the steaming pressure and temperature regularly.

[0035] c. Cooling treatment: Cool the cooked highland barley to 30℃-35℃ for 30-60 minutes. Use automatic cooling equipment to control the temperature to avoid temperature fluctuations affecting the fermentation effect. Control of cooling time helps to avoid damage to the fermentation yeast caused by excessively high temperatures and can provide the best fermentation environment for inoculating the starter.

[0036] d. Inoculation of starter: Add the starter into the cooled highland barley at a ratio of 0.5% to 1.0% of the mass of the highland barley, and stir evenly using a uniform stirring device to ensure uniform distribution of the yeast.

[0037] e. Sugar source addition: Sugar source is added to the fermentation mixture in an amount of 5%-15%. Glycogen is dissolved in water in advance and then added to the fermentation mixture to ensure uniform distribution of the sugar source. Glycogen is pretreated before addition, including hot water dissolution or enzymatic hydrolysis, to improve its saccharification efficiency and fermentation reaction rate.

[0038] f. Temperature and humidity controlled fermentation: The inoculated fermentation mixture is placed in a fermentation room. The specific time is adjusted according to the required alcohol concentration. The common alcohol concentration is 2%-6%. The temperature and humidity control system used in the fermentation process includes a temperature and humidity sensor, an automatic adjustment device and a control unit, which can monitor and adjust the temperature and humidity of the fermentation environment in real time. During the fermentation process, the temperature and humidity control equipment and the automatic adjustment system are used to ensure that the fermentation temperature is controlled between 30℃-35℃ and the humidity is maintained at 65%-80%. The fermentation time is 24 hours to 36 hours, and the temperature of the fermentation environment is controlled between 30℃-33℃, and the humidity is controlled between 70%-75%. The fermentation container in the fermentation process is made of stainless steel and is equipped with a sealing system to prevent the entry of external contaminants, while ensuring the oxygen supply and temperature stability during the fermentation process.

[0039] g. Fermentation process monitoring: The temperature and humidity in the fermentation room are monitored in real time through temperature and humidity sensors, and timely adjusted through the automatic control system to ensure the stability of the fermentation environment. The temperature fluctuation does not exceed ±1°C, and the humidity fluctuation does not exceed ±5%.

[0040] h. Acidity adjustment: During the fermentation process, the acidity of the mixture is adjusted using citric acid or lactic acid to ensure that the pH value of the fermentation liquid is between 3.8-4.2, which helps to maintain yeast activity.

[0041] i. Addition of enzyme preparations: amylase and saccharifying enzyme are added at the beginning of fermentation to accelerate the hydrolysis of starch in highland barley and improve fermentation efficiency. The enzyme preparation is dissolved in advance and added together with glycogen. After adding, stirring is continued to ensure that the enzyme is in full contact with the raw materials to promote the fermentation effect.

[0042] j. Seasoning and spice addition: Choose vanilla and licorice flavors. These spices can enhance the aroma and flavor of highland barley mash. The amount of vanilla natural flavor added is 0.1%-0.5% of the mass of highland barley, and the amount of flavor added is 0.05%-0.2%. Spices and flavors are added to the mixture after fermentation, and the spices are evenly distributed by stirring evenly;

[0043] k. Addition of minerals: calcium chloride, potassium chloride and phosphate mineral food additives can be added. Calcium chloride can enhance the mineral content of the product and improve the taste. Potassium chloride increases potassium and helps seasoning. Phosphates can enhance the nutritional value of the product. The addition amount of calcium chloride is 0.1%-0.3% of the mass of highland barley, potassium chloride is 0.1%-0.2%, and phosphate is 0.05%-0.1%. Minerals should be pre-dissolved in a small amount of water. After ensuring uniform dissolution, add them to the fermentation mixture. Use uniform stirring equipment when adding to ensure uniform distribution of minerals.

[0044] l. Alcohol regulation and termination of fermentation: During the fermentation process, the alcohol concentration is monitored in real time. When the alcohol concentration reaches 2%-6%, the fermentation is terminated by using automated low-temperature control equipment or by adding preservatives to maintain the flavor of the product while extending its shelf life. The temperature for terminating fermentation is controlled between 4℃-5℃, and an automated adjustment system is used to ensure a smooth transition of the fermentation process.

[0045] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A highland barley mash, characterized in that: include: Leavening agent: 0.5%-1.0%, sugars: 5%-15%, water: 70%-80%, acidity regulator: 0.1%-0.5%, enzyme preparation: the added amount is generally 0.1%-0.5%, flavoring and fragrance: 0.05%-0.3%, mineral additives: 0.1%-0.5%, alcohol regulator: between 2%-6%.

2. The highland barley mash according to claim 1, characterized in that: The leavening agent is yeast, the sugars are white sugar, maltose and glucose, and the acidity regulators are citric acid and lactic acid.

3. The highland barley unstrained fermented grain according to claim 1, characterized in that: The enzyme preparations are amylase and saccharifying enzyme, the flavoring agent and spice are vanilla, and the mineral additives are calcium, potassium and phosphorus.

4. A process for producing highland barley mash, characterized in that: The following steps are involved: a. Washing and soaking highland barley: Wash highland barley thoroughly, remove impurities, and soak it in water for 4-6 hours. The water temperature should be controlled between 20℃ and 25℃ so that the highland barley can fully absorb water and soften. b. Highland barley steaming: put the soaked highland barley into a steamer for steaming, the cooking temperature is controlled at 95℃-100℃, the cooking time is 45-60 minutes, to ensure that the starch in the highland barley is fully hydrolyzed, use a steamer during the cooking process, and regularly monitor the cooking pressure and temperature; c. Cooling treatment: Cool the cooked highland barley to 30℃-35℃ for 30-60 minutes, and use automatic cooling equipment to control the temperature to avoid temperature fluctuations affecting the fermentation effect; d. Inoculation of starter: Add the starter to the cooled highland barley at a ratio of 0.5%-1.0% of the mass of highland barley, and stir evenly using a uniform stirring device to ensure uniform distribution of the yeast; e. Adding sugar source: adding sugar source to the fermentation mixture, the amount of sugar source added is 5%-15%, the sugar source is dissolved in water in advance, and then added to the fermentation mixture to ensure that the sugar source is evenly distributed; f. Temperature and humidity controlled fermentation: The inoculated fermentation mixture is placed in the fermentation room. The specific time is adjusted according to the required alcohol concentration. The common alcohol concentration is 2%-6%; g. Fermentation process monitoring: The temperature and humidity in the fermentation room are monitored in real time through temperature and humidity sensors, and timely adjusted through the automatic control system to ensure the stability of the fermentation environment. The temperature fluctuation does not exceed ±1°C, and the humidity fluctuation does not exceed ±5%; h. Acidity adjustment: During the fermentation process, citric acid or lactic acid is used to adjust the acidity of the mixture to ensure that the pH value of the fermentation liquid is between 3.8-4.2, which helps to maintain yeast activity; i. Adding enzyme preparations: Add amylase and saccharifying enzymes at the beginning of fermentation to accelerate the hydrolysis of starch in highland barley and improve fermentation efficiency. The enzyme preparations are dissolved in advance and added together with glycogen; j. Seasoning and spice addition: Choose vanilla and licorice flavors. These spices can enhance the aroma and flavor of highland barley mash. The amount of vanilla natural flavor added is 0.1%-0.5% of the mass of highland barley, and the amount of flavor added is 0.05%-0.2%. Spices and flavors are added to the mixture after fermentation, and the spices are evenly distributed by stirring evenly; k. Addition of minerals: calcium chloride, potassium chloride and phosphate mineral food additives can be added. Calcium chloride can enhance the mineral content of the product and improve the taste. Potassium chloride increases potassium and helps seasoning. Phosphates can enhance the nutritional value of the product. The addition amount of calcium chloride is 0.1%-0.3% of the mass of highland barley, potassium chloride is 0.1%-0.2%, and phosphate is 0.05%-0.1%. Minerals should be pre-dissolved in a small amount of water. After ensuring uniform dissolution, add them to the fermentation mixture. Use uniform stirring equipment when adding to ensure uniform distribution of minerals. l. Alcohol regulation and termination of fermentation: During the fermentation process, the alcohol concentration is monitored in real time. When the alcohol concentration reaches 2%-6%, the fermentation is terminated by using automated low-temperature control equipment or by adding preservatives to maintain the product flavor while extending its shelf life.

5. The process for making highland barley mash according to claim 1, characterized in that: The temperature and humidity control system used in the fermentation process includes a temperature and humidity sensor, an automatic adjustment device and a control unit, which can monitor and adjust the temperature and humidity of the fermentation environment in real time. During the fermentation process, the temperature and humidity control equipment and the automatic adjustment system are used to ensure that the fermentation temperature is controlled between 30°C and 35°C and the humidity is maintained at 65%-80%.

6. The process for making highland barley mash according to claim 1, characterized in that: The glycogen is pretreated before being added, and the pretreatment includes hot water dissolution or enzymatic hydrolysis to improve its saccharification efficiency and fermentation reaction rate.

7. The process for making highland barley mash according to claim 1, characterized in that: The fermentation time is 24 hours to 36 hours, and the temperature of the fermentation environment is controlled between 30° C. and 33° C., and the humidity is controlled between 70% and 75%.

8. The process for making highland barley mash according to claim 1, characterized in that: The fermentation container in the fermentation process is made of stainless steel and is equipped with a sealing system to prevent the entry of external pollutants.

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