CN102978098B

CN102978098B - Production method of highland barley vinegar

Info

Publication number: CN102978098B
Application number: CN201210515319.9A
Authority: CN
Inventors: 史定国
Original assignee: DIQING SHANGRI-LA BARLEY RESOURCES DEVELOPMENT Co Ltd
Current assignee: DIQING SHANGRI-LA BARLEY RESOURCES DEVELOPMENT Co Ltd
Priority date: 2012-12-05
Filing date: 2012-12-05
Publication date: 2014-01-15
Anticipated expiration: 2032-12-05
Also published as: CN102978098A

Abstract

A production method of highland barley vinegar is provided, in the method, highland barleys are used as raw materials and the method includes the steps: leaning, immersing, cooking, extruding breaking, wine fermenting, vinegar fermenting, sterilizing, cooling and packaging; according to the invention, the traditional vinegar technology combined with a modern vinegar process is adopted, the highland barleys after being cooked are extruded and broken without being milled into powders, the highland barleys are subjected to liquid fermenting making after being only cooked and broken, instead of using highland barley powders for the liquid fermenting making, namely the highland barley is not required to be made into powders to ferment, and pachyma cocos and highland barleys fried to be yellow are added in the vinegar mother.

Description

A kind of production method of highland barley vinegar

Technical field

The present invention relates to food processing field, specifically a kind of production method of highland barley vinegar.

Background technology

Highland barley is a kind of of barley, claim again highland barley barley, highland barley, mainly originate in the ground such as Tibet, Qinghai, Yunnan, a kind of food crop, nutrition is extremely abundant, there are 8 seed amino acid content, the especially Methionins, tryptophane of the feature, particularly needed by human of high protein, high fiber, homovitamin, several kinds of mineral elements, lower fat, low sugar all higher than wheat, paddy rice, corn.Along with the comprehensive startup of scientist to the new discovery of the high beta-glucan content of highland barley and converted products, nowadays, highland barley highlights the feature of its high nutrition, high health care, high added value just day by day, and expert thinks, highland barley will be expected to one of wheat crops becoming global most worthy.China highland barley crop investigations expert finds the chemical examination of highland barley kind is rear: in " dark blue 25 " the highland barley new variety in Tibet, beta-glucan content is up to 8.62%.At present, biomedical boundary thinks that beta-glucan has gut purge, regulates blood sugar, reduces cholesterol, improves the four large physiological actions such as immunizing power.In recent years, highland barley becomes the focus of research with its higher nutritive value and nourishing function, but highland barley is except the raw material of the grain ration as the compatriot of Tibetan and barley wine at present, and highland barley exploitation is in the junior stage substantially, and product is single, and added value is low.

For edible vinegar, in type, roughly there are making vinegar, preparation of vinegar; In production technique, classification has Solid-State Fermented Vinegar Producion and liquid edible vinegar; On class, there are top grade, middle-grade, low-grade vinegar; In edible way, roughly have be applicable to the cooking vinegar, cold and dressed with sauce vinegar, be applicable to dipping in the vinegar of food; Kind roughly has Shanxi mature vinegar, zhenjiang vinegar, light-coloured vinegar, rice vinegar, fruit juice vinegar etc.; Taste roughly has the vinegar that acidity is higher, and acidity is lower vinegar.Can say that kind, brand, quantity, price are varied, so its making method, class, purposes and human consumer's difference needs all different.Because of the difference of raw material and making method, finished product local flavor is far different, and vinegar is the acidic flavored material of using morely.Acetic acid content in every 100mL vinegar, common vinegar is more than 3.5g, and top grade vinegar is more than 5g, and because vinegar can improve and the metabolism of balance the body, as diet condiment, requirement is constantly increasing.

Raw material and the making method of vinegar have: 1, the traditional wine vinegar raw material of China, on the south the Changjiang river, take glutinous rice and rice as main, and North of Yangtze River be take Chinese sorghum and millet as main.Now mainly with cracking rice, corn, sweet potato, dehydrated sweet potato, potato, the dry grade of potato substitutes.Raw material, first through boiling, gelatinization, liquefaction and saccharification, makes starch change sugar into, then makes fermentation generate ethanol with yeast, then under the effect of acetic bacteria, makes acetic fermentation, and oxidation of ethanol is generated to acetic acid.2, to make vinegar containing saccharine material, can use grape, the various fruit juice vinegar of brew such as apple, pears, peach, persimmon, jujube, tomato, can be also raw material with honey and molasses.They all only need be through ethanol fermentation and two biochemical stages of acetic fermentation.3, take ethanol as raw material, add acetic bacteria only through biochemical stage of acetic fermentation.For example take low alcohol white spirit or edible wine finishing water waters down as raw material, and application speed is made legal system vinegar, only needs to obtain for 1-3 days wine vinegar.4, with edible ice acetic acid, add water and be mixed with light-coloured vinegar, then with things such as food flavouring, spices, colorants, make it to become the vinegar with the approximate local flavor of brewageing.

Summary of the invention

The present invention is conscientiously, extensively, investigation fully, understand, analyze, sum up, on the existing conventional art of research and existing known technology basis, for overcoming and solve many deficiencies and the defect of conventional art and the existence of existing known technology present situation, the mode that has adopted traditional way to combine with modern technologies, retained technology good in traditional way, for increasing the vinegar new variety of wide accommodation, and produced a kind of production method of highland barley vinegar, in the production process of highland barley vinegar to give prominence to the acid of vinegar, fragrant, bright, organically blending of sweet index, having solved traditional vinegar can only be as seasonings, the problem that there is no nourishing function.Selected nutrition extremely abundant, the highland barley with the feature of high protein, high fiber, homovitamin, multiple amino acids, several kinds of mineral elements, lower fat, low sugar is raw material, the selection of raw material is better than wheat, paddy rice, corn etc., further showed the feature of its high nutrition of highland barley vinegar, high health care, high added value.

The technical process that the present invention makes highland barley vinegar is:

1, Starch Hydrolysis: produce maltose and glucose.

2, zymamsis: reducing sugar produces alcohol through yeast fermentation.

3, acetic fermentation: alcohol produces acetic acid through acetic bacteria fermentation.

4, the generation of flavor compound: comprise the generation of color, how to produce in After-ripening.Pigment formation is that itself is with purple because use purple highland barley to do raw material, and fragrance is mainly a little ester classes, and comprehensive taste comprises various acid alcohol amino acid etc.

The present invention is different, and existing traditional diamond-making technique part is: general production method is that the Raw material processing Cheng Fenhou after boiling is fermented again, the present invention adopts Traditional Vinegar Manufacturing technique to combine with the modern vinegar technique of making, after highland barley slaking, extruding breaks, as long as just break can, be not pressed into powdery, only by crushing skin after highland barley boiling, just carry out liquid state fermentation and brewage, with highland barley flour, do not do liquid state fermentation and brewage, do not make powdery fermentation; Poria cocos and stir-bake to yellowish highland barley in mother of vinegar, have been added.

Embodiment

A kind of production method of highland barley vinegar ,mainly by following steps, realize:

1, select materials: selecting highland barley is raw material, and purple skin highland barley is better.

2, clean, soak: after highland barley cleans up, put into container and soak, material-water ratio is 1:6 by weight, soak time 10-14 hour, soaks 12 hours for best.

3, boiling: the highland barley after soaking is carried out to boiling at 100-120 ℃ and obtain highland barley grog at least 30 minutes.

4, extruding breaks: highland barley grog extruding is broken, only require just break can, can not be pressed into powdery.

5, wine fermentation: the highland barley grog crushing is put into container, add the wheat bran of highland barley grog weight 1.4-2.0% and the yeast saccharomyces cerevisiae of 0.4-0.5%, mix thoroughly and carry out zymamsis under rear normal temperature, yeast phase 4-6 days to alcoholic strength 4-5%, makes distiller's wort.Wheat bran used and yeast saccharomyces cerevisiae be outsourcing from the market all.

6, vinegar fermentation: the distiller's wort that highland barley grog is made is put into fermentation vat, the self-control mother of vinegar that adds by weight proportion 0.4-0.5%, in the ratio of 800-1200mL acetic bacteria/ton distiller's wort, add appropriate commercial acetic bacteria again, mix thoroughly, in sealing and fermenting pond, ferment and within 4-6 days, make the vinegar liquid of acidity 3-7%.

Self-control mother of vinegar used, preparation method is as follows:

1), first class inoculum is cultivated

Culture medium prescription: edible ethanol 30-40ml, glucose 10g, Poria cocos 8g, fried green highland barley 5g, yeast extract paste 5g, water 500g, culture condition: shake-flask culture is 48 hours at temperature 30-32 ℃.

2), second class inoculum is cultivated

Culture medium prescription, with one-level bacterium culture medium, is inoculated 10% first class inoculum by weight, and the same first class inoculum of culture condition, obtains mother of vinegar.

Sterilizing: after vinegar liquid is filtered, high-temperature sterilization 4-6 obtains product after second, cooling rear mechanical filling at 130-132 ℃.

Claims

1. a production method for highland barley vinegar, is characterized in that step is as follows:

(1) select materials: selecting highland barley is raw material;

(2) clean, soak: after highland barley cleans up, put into container and soak, material-water ratio is 1:6 by weight, soak time 10-14 hour;

(3) boiling: the highland barley boiling at 100-120 ℃ after soaking is obtained to highland barley grog at least 30 minutes;

(4) extruding breaks: the extruding of highland barley grog is broken;

(5) wine fermentation: add by weight proportion the wheat bran of 1.4-2.0% and the yeast saccharomyces cerevisiae of 0.4-0.5% in the highland barley grog crushing, mix thoroughly and carry out zymamsis under rear normal temperature, yeast phase 4-6 days to alcoholic strength 4-5%, makes distiller's wort;

(6) vinegar fermentation: the distiller's wort that highland barley grog is made is put into fermentation vat, the self-control mother of vinegar that adds by weight proportion 0.4-0.5%, in the ratio of 800-1200mL acetic bacteria/ton distiller's wort, add appropriate commercial acetic bacteria again, mix thoroughly, in sealing and fermenting pond, ferment and within 4-6 days, make the vinegar liquid of acidity 3-7%; Self-control mother of vinegar used, preparation method is as follows:

1), first class inoculum is cultivated

Culture medium prescription: edible ethanol 30-40ml, glucose 10g, Poria cocos 8g, fried green highland barley 5g, yeast extract paste 5g, water 500g, culture condition: shake-flask culture is 48 hours at temperature 30-32 ℃;

2), second class inoculum is cultivated

Culture medium prescription, with one-level bacterium culture medium, is inoculated 10% first class inoculum by weight, and the same first class inoculum of culture condition, obtains mother of vinegar;

(7) sterilizing: after vinegar liquid is filtered at 130-132 ℃ high-temperature sterilization 4-6 second, cooling rear mechanical filling obtains product.

2. the production method of highland barley vinegar according to claim 1, is characterized in that, adopting purple skin highland barley is raw material, soaks 12 hours after cleaning.