Method for producing beer vinegar

Abstract

The invention provides a method for producing beer vinegar and belongs to the technical field of biological fermentation of foods. The method comprises the following key steps: adopting an intermittent wheat impregnation process (namely the impregnation temperature is 15-30 DEG C, draining and drying once every four hours, ventilating once every two hours, alternately impregnating for 2-3 days until the wheat impregnation degree is 35-50 percent) and a temperature control germination process (namely the germination temperature is 25-45 DEG C, the relative humidity is 65-85 percent, and germinating for 3-6 days) for preparing malts; performing wet grinding, and performing enzymolysis by using 0.01-0.05 percent of complex enzyme SBL-003 (based on dried malts) and 0.01-0.08 percent of complex enzyme SWB-005 (based on the dried malts); and fermenting by utilizing 0.1-1 percent of beer yeasts and 5-20 percent of acetic bacteria propagation solution (the propagation solution has the strain of 7015 and is purchased from the National Culture Collection Center), wherein the total acid content of the bacteria propagation solution is 1.5-2.0 g / 100mL, and finally obtaining the beer vinegar of which the total acid content is more than or equal to 3.8g / 100mL.

Description

1. Technical field [0001] The invention relates to a production method of beer vinegar, which belongs to the technical field of food biological fermentation. 2. Background technology [0002] Vinegar, also known as vinegar, acyl, bitter wine, rice vinegar, is a liquid sour seasoning commonly used in cooking. Vinegar is generally made from grains and fermented by microorganisms. It is rich in amino acids and has a soft sour taste. . With the development of social economy and the improvement of material living standards, vinegar is more and more favored by consumers. There are cooking, table and health-care edible vinegar series products on the market, such as rice vinegar, smoked vinegar, white vinegar, and apple cider vinegar. , grape vinegar, pineapple vinegar and so on. [0003] The present invention uses barley as raw material, and brews beer vinegar with unique flavor through germination, enzymolysis, fermentation and other processes. Nutritional active ingredients s...

AI Technical Summary

Problems solved by technology

[0004] Technical Problems The present invention mainly aims at the current situation that beer contains alcohol and vinegar is single, fully combines the benefits of beer and vinegar, and develops a new product of edible vinegar that has beer flavor and does not contain alcohol, so as to meet modern people's requirements for products. Requirements for flavor, nutrition, and health functions