Ecological vinegar rich in probiotics and preparation method of ecological vinegar

Abstract

The invention discloses ecological vinegar rich in probiotics and a preparation method of the ecological vinegar, and particularly relates to ecological vinegar and a making technology thereof. The making technology performs culture and induced fermentation according to temperature, humidity and PH value adapting to growth of probiotics. According to the technology, germinated brown rice, germinated sorghum, wheat, corn, oat, sticky rice, highland barley, quinoa, tartary buckwheat, ginseng, ganoderma lucidum, radix puerariae and maca as main raw materials. Under the germinating action of the germinated brown rice and unprocessed grains, a large quantity of enzymes are activated and transformed from a combined state to a free state, soluble total sugar, reducing sugar, total free amino acidand total pectic acid are obviously increased, nutritional value is greatly improved, and particularly, due to change of a protein structure of brown rice flour mass, content of produced gamma-aminobutyric acid is many times that of common rice. According to the method, a traditional process of pulverizing raw materials is changed, the grains are rolled, three leavens are adopted for coordinativeco-fermentation, and high-temperature smoking and high-temperature sterilization of the traditional process are changed.

Description

technical field [0001] The invention relates to a formula and a production process of edible vinegar, in particular to an ecological vinegar rich in probiotics and a preparation method thereof. Background technique [0002] The existing vinegar making process is to pulverize grains after shelling, add water to infiltrate and cook. The shelling and crushing process destroys the aleurone layer and germ of the grain. Although it is infiltrated with water, it cannot activate a large amount of enzyme activity in the grain. The total amount of water-soluble sugar, reducing sugar and free amino acid does not increase much. Soaking, the nutrients in the grain will lose some. [0003] It can be said that the grain raw material processing process of the existing vinegar-making process is mandatory and destructive, and cannot give full play to the due effect of the grain. The existing vinegar-making process selects the grain after shelling as the main raw material. Screening, impurit...

AI Technical Summary

Problems solved by technology

The shelling and crushing process destroys the aleurone layer and germ of the grain. Although it is infiltrated with water, it cannot activate a large amount of enzyme activity in the grain. The total amount of water-soluble sugar, reducing sugar and free amino acid does not increase much. Infiltration, the nutrients in the grain will lose some

[0003] It can be said that the grain raw material processing process of the existing vinegar-making process is mandatory and destructive, and cannot give full play to the due effect of the grain. The existing vinegar-making process selects the grain after shelling as the main raw material. Screening, impurity removal, crushing, infiltration, cooking, saccharification, alcoholization, vinegarization, high temperature, smoking, storage, high temperature sterilization, vinegar pouring, precipitation, finished product

[0004] In the process of raw material processing and brewing and fermentation, many links are to take compulsory and destructive measures, and the due role of raw materials has not been brought into full play.