Process for brewing plateau highland barley vinegar by utilizing highland barley vinasse

Abstract

The invention discloses a process for brewing plateau highland barley vinegar by utilizing highland barley vinasse, and relates to the technical field of food fermentation. The characteristics of residual saccharomycetes, lactic acid bacteria and polysaccharide substances which are not completely degraded in the highland barley vinasse are adapted, infectious microbe pollution is effectively inhibited, fermentation stagnation is avoided, and the fermentation period is shortened; meanwhile, special flavor substances of the highland barley vinasse are fully excavated, the defects of single flavor, insufficient acidity and the like caused by direct application of the traditional process are overcome, and the flavor layering sense and the acidity stability of the product are improved; and finally, recycling and high-value utilization of the highland barley vinasse by-product is realized.

Description

Technical Field

[0001] This invention relates to the field of food fermentation technology, and in particular to a process for brewing highland highland highland highland vinegar using highland barley lees. Background Technology

[0002] Barley, a specialty crop of the plateau, is the core raw material for barley wine brewing. However, the production process generates a large amount of wet barley lees as a byproduct. Currently, barley lees are mostly used directly as animal feed or disposed of as waste, resulting in low resource utilization and limited added value. This not only wastes resources but also potentially burdens the environment. Existing technologies have reported the use of grain lees for vinegar brewing (such as sorghum lees and rice lees), but due to significant differences in raw material composition, directly applying traditional processes leads to problems such as long fermentation cycles, monotonous flavors, and insufficient acidity. Furthermore, the residual yeast, lactic acid bacteria, and incompletely degraded polysaccharides in barley lees, if not properly controlled, can easily cause contamination or fermentation stagnation. Therefore, developing a highly efficient, stable, and flavorful vinegar brewing process adapted to the characteristics of barley lees, and achieving high-value utilization of byproducts, has significant ecological and economic value. In light of this, this case study was developed to address these issues in depth. Summary of the Invention

[0003] The purpose of this invention is to solve the above-mentioned problems by designing a process for brewing highland ...

[0004] The technical solution of the present invention to achieve the above objectives is as follows: a process for brewing highland highland highland vinegar using highland barley lees, comprising the following steps:

[0005] Step 1, Raw material pretreatment: Select fresh pure highland barley lees, and mix them with 10% broken highland barley and 10% wheat bran by weight; cook the broken highland barley for 60 minutes and mix it evenly with the highland barley lees, then let it cool naturally to room temperature to obtain pretreated raw materials; the pure highland barley lees have an alcohol content of 0.9-1.13% vol, an acidity of 1.71-1.86 g / 100 mL, and a starch content of 8.9-10%;

[0006] Step 2, Alcoholic Fermentation: Add 0.09% Angel dry yeast, 0.01% highland barley wine brewing koji, and 0.06% saccharifying enzyme to the pretreated raw materials according to the following mass ratio; wherein the dry yeast and highland barley wine brewing koji are activated by 32°C warm water, and the saccharifying enzyme is treated by 60°C hot water. After mixing and stirring with the pretreated raw materials, the mixture is placed in a fermentation container and fermented at room temperature to obtain the alcoholic fermentation product.

[0007] Step 3, Acetic acid fermentation: Add 0.4% acetic acid bacteria powder to the alcoholic fermentation product by mass ratio. The acetic acid bacteria powder is activated by 35°C warm water. Mix 10% wheat bran by mass ratio with the fermented mash and put it into a fermentation container. Ferment at room temperature to obtain vinegar mash.

[0008] Step 4, Post-processing: Add water to the vinegar mash at a mass ratio of 3:1 (mash to water), use a filtration device to extract the vinegar, collect the original vinegar liquid, boil the original vinegar liquid at 100℃, let it stand and settle for 4 days, then perform a second high-pressure sterilization, cool after sterilization, and package to obtain the finished highland highland barley vinegar.

[0009] Preferably, the pure highland barley lees in step 1 are derived from the secondary byproducts of highland barley wine brewing.

[0010] Preferably, the highland barley wine brewing starter in step 2 is sourced from the highland barley winery's brewing starter.

[0011] Preferably, the fermentation process in steps 2 and 3 can be carried out in a normal temperature environment, wherein the average room temperature during the alcohol fermentation stage is 13-20℃ and the average room temperature during the acetic acid fermentation stage is 20-25℃.

[0012] The process for brewing highland highland barley vinegar using highland barley lees, based on the technical solution of this invention, optimizes raw material pretreatment, fermentation microbial control, and process parameter configuration to suit the characteristics of residual yeast, lactic acid bacteria, and incompletely degraded polysaccharides in highland barley lees. This effectively inhibits contamination by other microorganisms, avoids fermentation stagnation, and shortens the fermentation cycle. Simultaneously, it fully exploits the unique flavor compounds of highland barley lees, overcoming the shortcomings of traditional processes such as single flavor and insufficient acidity, thus enhancing the product's flavor complexity and acidity stability. Ultimately, it achieves the resource-based and high-value utilization of highland barley lees byproducts, reducing resource waste and environmental burden while providing a high-quality, large-scale highland specialty vinegar that balances ecological and economic value. Attached Figure Description

[0013] Figure 1 This is a schematic diagram of a process for brewing highland highland highland vinegar using highland barley lees, as described in this invention. Detailed Implementation

[0014] The present invention will now be described in detail with reference to the accompanying drawings, such as... Figure 1 As shown, this is a process for brewing highland highland highland barley vinegar using highland barley lees.

[0015] Example: A process for brewing highland highland barley vinegar using highland barley lees, comprising the following steps:

[0016] Step 1, Raw material pretreatment:

[0017] Fresh pure highland barley lees are selected and mixed with 10% broken highland barley and 10% wheat bran by weight. The broken highland barley is steamed for 60 minutes and then mixed evenly with the highland barley lees. The mixture is then allowed to cool naturally to room temperature to obtain the pre-treated raw material. The pure highland barley lees have an alcohol content of 0.9-1.13% vol, an acidity of 1.71-1.86 g / 100 mL, and a starch content of 8.9-10%.

[0018] It should be noted that:

[0019] (1) Raw material selection: The core raw material is pure highland barley lees, with the following physicochemical indicators: alcohol content 0.9-1.13% vol, acidity 1.71-1.86 g / 100 mL, and starch content 8.9-12%, ensuring sufficient substrate for fermentation; the supporting raw materials are broken highland barley and wheat bran, with broken highland barley accounting for 10% of the mass and wheat bran accounting for 10% of the mass. Broken highland barley provides additional starch, and wheat bran regulates the permeability of the fermentation substrate during the acetic acid fermentation stage;

[0020] (2) Pretreatment operation: The broken barley is steamed for 60 minutes to destroy the anti-nutritional factors in the raw material and gelatinize the starch, which facilitates subsequent enzymatic hydrolysis and fermentation. After steaming, it is mixed evenly with fresh barley lees in proportion and allowed to cool naturally to room temperature to avoid high temperature damaging the activity of the added fermentation agent.

[0021] Step 2, Alcoholic fermentation:

[0022] Add 0.09% Angel dry yeast, 0.01% highland barley wine brewing koji, and 0.06% saccharifying enzyme to the pretreated raw materials according to the following mass ratio: the dry yeast and highland barley wine brewing koji are activated by 32℃ warm water, and the saccharifying enzyme is treated by 60℃ hot water. After mixing with the pretreated raw materials, the mixture is placed in a fermentation container and fermented at room temperature to obtain the alcoholic fermentation product.

[0023] It should be noted that:

[0024] (1) Preparation of fermentation agent: Weigh dry yeast and 0.01% highland barley wine brewing koji at a ratio of 0.09% of the total mass of pretreated raw materials, and activate them with 32℃ warm water to activate the activity of yeast and brewing koji; Weigh saccharifying enzyme at a ratio of 0.06% and treat it with 60℃ hot water to improve the hydrolysis efficiency of saccharifying enzyme on starch.

[0025] (2) Fermentation process: The activated dry yeast, barley wine brewing starter, and treated saccharifying enzyme are thoroughly mixed with the pretreated raw materials, which are barley wine lees and broken barley. The mixture is placed into a fermentation container, which can be a ceramic jar. Fermentation lasts for 28 days. During fermentation, the saccharifying enzyme hydrolyzes starch into fermentable sugars, and the yeast converts the fermentable sugars into alcohol, forming alcoholic fermentation products. The fermentation process can be carried out at room temperature in a natural environment. The average room temperature during the alcoholic fermentation stage is 13-20℃.

[0026] Step 3, Acetic acid fermentation:

[0027] Add 0.4% acetic acid bacteria powder to the alcoholic fermentation product by mass ratio. The acetic acid bacteria powder is activated by 35℃ warm water. Mix 10% wheat bran by mass ratio with the fermented mash and put it into a fermentation container. Ferment at room temperature to obtain vinegar mash.

[0028] It should be noted that:

[0029] (1) Preparation of fermentation agent: Weigh acetic acid bacteria powder at a ratio of 0.4% of the total mass of alcoholic fermentation products, and activate it with 35℃ warm water to enhance the metabolic activity of acetic acid bacteria;

[0030] (2) Fermentation process: Add the activated acetic acid bacteria powder and 10% wheat bran by mass to the alcohol fermentation product, mix well and transfer to a fermentation container. Control the fermentation temperature at 25-35℃ and maintain an aerobic environment. The aerobic environment can be maintained by turning the mash regularly or ventilating. Ferment for 30 days. During this period, the acetic acid bacteria oxidize alcohol into acetic acid and produce flavor substances such as esters and alcohols to form vinegar mash. The fermentation process can be carried out in a natural environment at room temperature. The average room temperature during the acetic acid fermentation stage is 20-25℃.

[0031] Step 4, Post-processing: Add water to the vinegar mash at a mass ratio of 3:1 (vinegar mash to water), use a filtration device to extract the vinegar, collect the original vinegar liquid, boil the original vinegar liquid at 100℃, let it stand and settle for 4 days, then perform a second high-pressure sterilization, cool after sterilization, and package to obtain the finished highland barley vinegar.

[0032] It should be noted that:

[0033] (1) Vinegar leaching: Add water to the vinegar mash at a ratio of 3:1 (milliliters of vinegar mash to water), and use a filter screen to perform vinegar leaching. Collect the original vinegar liquid. This ratio has been verified by experiments to ensure that the total acid content of the original vinegar liquid is ≥3.5g / 100mL. At the same time, it avoids diluting the acidity due to adding too much water or not adding enough water to ensure sufficient extraction of the effective components in the vinegar mash.

[0034] (2) Sterilization treatment: The original vinegar liquid is transferred to a fermentation tank and boiled at 100℃ to initially kill the microorganisms in the original vinegar liquid. After boiling, it is allowed to stand and settle for 4 days to allow the impurities in the original vinegar liquid to settle naturally. After the sedimentation is completed, the supernatant is transferred to a high-pressure sterilizer for secondary high-pressure sterilization to completely kill the residual microorganisms and ensure that the product's microbiological indicators are qualified.

[0035] (3) Packaging: After the secondary sterilization, the vinegar liquid is cooled to room temperature and allowed to stand for sedimentation for 5 days. It is then packaged into food-grade cans or small-capacity bottles, such as 50mL / bottle, to obtain the finished highland barley vinegar.

[0036] As a preferred and further option, the pure barley lees in step 1 are derived from the secondary byproducts of barley wine brewing.

[0037] As a preferred and further step, the highland barley wine brewing starter in step 2 is sourced from the highland barley winery's brewing starter, i.e., highland barley:pea = 7:3.

[0038] Preferably, and further, the fermentation process in steps 2 and 3 can be carried out at room temperature under natural conditions, with the average room temperature for the alcoholic fermentation stage being 13-20℃ and the average room temperature for the acetic acid fermentation stage being 20-25℃.

[0039] Compared with the prior art, the present invention has the following technical effects:

[0040] 1. Improved resource utilization: This invention uses highland barley lees, a byproduct of highland barley wine brewing, as the main raw material, transforming the originally low-value-added waste into high-value-added vinegar products. This significantly improves the resource utilization level of highland barley lees, reduces resource waste, and conforms to the concept of green circular production.

[0041] 2. Excellent product quality:

[0042] (1) The finished product’s physicochemical and microbiological indicators all meet the qualified standards: the total acid content is ≥3.5g / 100mL, which meets the physicochemical requirements of vinegar products; the microbiological indicators all meet the relevant food hygiene requirements, and the product quality is safe and reliable.

[0043] (2) Unique flavor: The barley vinegar produced is rich in ester flavor substances, among which the ethyl acetate content is as high as 2682mg / L or more, which is much higher than that of commercially available barley vinegar; the sour taste is mild, with both fruity and fermented aromas, and the flavor is superior to that of traditional vinegar.

[0044] (3) Outstanding functionality: The content of functional components such as total polyphenols and lactic acid in the finished product is better than that of existing highland barley vinegar products on the market, making it more competitive in terms of nutritional value.

[0045] 3. Stable and feasible process: After two rounds of pilot-scale testing, key parameters such as raw material ratio, fermentation temperature, fermentation time, and vinegar leaching ratio have been clarified. The process is highly stable and can be directly applied to pilot-scale amplification and large-scale production. The production cycle is controllable (total fermentation cycle is about 58 days), making it suitable for industrial promotion.

[0046] 4. Distinctive Features: Relying on highland barley lees as raw material, the vinegar is endowed with a unique highland flavor, which distinguishes it from conventional vinegar products. It has strong market recognition and competitiveness and can be further developed into a highland specialty food.

[0047] In summary, this invention can effectively inhibit contamination by miscellaneous bacteria, prevent fermentation stagnation, and shorten the fermentation cycle by specifically optimizing raw material pretreatment, fermentation microbial control, and process parameter configuration to suit the characteristics of residual yeast, lactic acid bacteria, and incompletely degraded polysaccharides in highland barley lees. At the same time, it fully explores the unique flavor substances of highland barley lees, making up for the defects such as single flavor and insufficient acidity caused by directly applying traditional processes, improving the flavor layering and acidity stability of the product, and ultimately realizing the resource utilization and high-value utilization of highland barley lees by-products. This not only reduces resource waste and environmental burden, but also provides a high-quality plateau-characteristic vinegar that meets the requirements of large-scale production.

[0048] The above technical solutions only embody the preferred technical solutions of the present invention. Any modifications that may be made by those skilled in the art to certain parts thereof embody the principles of the present invention and fall within the protection scope of the present invention.

Claims

1. A process for brewing highland highland barley vinegar using highland barley lees, characterized in that, Includes the following steps: Step 1, Raw material pretreatment: Select fresh pure highland barley lees, and mix them with 10% broken highland barley and 10% wheat bran by weight; cook the broken highland barley for 60 minutes and mix it evenly with the highland barley lees, then let it cool naturally to room temperature to obtain pretreated raw materials; the pure highland barley lees have an alcohol content of 0.9-1.13% vol, an acidity of 1.71-1.86 g / 100 mL, and a starch content of 8.9-10%; Step 2, Alcoholic Fermentation: Add 0.09% Angel dry yeast, 0.01% highland barley wine brewing koji, and 0.06% saccharifying enzyme to the pretreated raw materials according to the following mass ratio; wherein the dry yeast and highland barley wine brewing koji are activated by 32°C warm water, and the saccharifying enzyme is treated by 60°C hot water. After mixing and stirring with the pretreated raw materials, the mixture is placed in a fermentation container and fermented at room temperature to obtain the alcoholic fermentation product. Step 3, Acetic acid fermentation: Add 0.4% acetic acid bacteria powder to the alcoholic fermentation product by mass ratio. The acetic acid bacteria powder is activated by 35°C warm water. Mix 10% wheat bran by mass ratio with the fermented mash and put it into a fermentation container. Ferment at room temperature to obtain vinegar mash. Step 4, Post-processing: Add water to the vinegar mash at a mass ratio of 3:1 (mash to water), use a filtration device to extract the vinegar, collect the original vinegar liquid, boil the original vinegar liquid at 100℃, let it stand and settle for 4 days, then perform a second high-pressure sterilization, cool after sterilization, and package to obtain the finished highland highland barley vinegar.

2. The process for brewing highland highland barley vinegar using highland barley lees according to claim 1, characterized in that, The pure barley lees mentioned in step 1 are derived from the secondary byproducts of barley wine brewing.

3. The process for brewing highland highland barley vinegar using highland barley lees according to claim 1, characterized in that, The highland barley wine brewing starter mentioned in step 2 comes from the highland barley winery's brewing starter.

4. The process for brewing highland highland barley vinegar using highland barley lees according to claim 1, characterized in that, The fermentation processes in steps 2 and 3 can be carried out under normal temperature conditions, with the average room temperature for the alcohol fermentation stage being 13-20℃ and the average room temperature for the acetic acid fermentation stage being 20-25℃.

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