CN110591885A - High-dietary-fiber hulless oat vinegar powder and production method thereof - Google Patents
High-dietary-fiber hulless oat vinegar powder and production method thereof Download PDFInfo
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Abstract
A high-dietary-fiber hulless oat vinegar powder raw material formula comprises, by weight, 100 parts of hulless oat, 150 parts of hulless oat bran 110-containing material, 10-30 parts of Plantago ovata seed husk, 3-5 parts of tagatose, 0.1-0.2 part of alpha-high-temperature amylase, 0.2-0.4 part of saccharifying enzyme, 50-60 parts of Daqu, 0.3-0.5 part of yeast, 0.2-0.4 part of lactobacillus fermentum, 0.5-1.0 part of Acetobacter pasteurianus and 0.4-0.6 part of Lactobacillus casei, and the production method comprises the steps of stir-frying hulless oat grains to inactivate enzyme, saccharifying hulless oat, hulless oat lactic acid, alcoholization, acetified fermentation, adjusting vinegar flavor, vacuum freeze-drying vinegar mash, crushing, sterilizing and packaging, so that the product is prepared, wherein the total dietary fiber 27/100 g of the product is moderate in weight, 8-10g/100g of soluble dietary fiber, 0.5-1.5g of beta-glucan, 5.5.5 g of acetic acid, 2.7.6 g of total dietary fiber is endowed with a high nutritional value, 2.7.6 g of a total acid, 2 g of a high-2.7 g of a total dietary fiber, 7 g of a high-6 g of a dietary fiber, a total dietary fiber, a dietary.
Description
Technical Field
The invention belongs to the technical field of food additives, and particularly relates to high-dietary-fiber hulless oat vinegar powder and a production method thereof.
Background
Hulless oatAvena nuda) The academic name of naked oat or naked oat belongs to the genus Avena in the family of Gramineae. Naked oats are one of grains which are recognized in the world and have high nutritional value, and the nutritional value of the naked oats is the first of cereal grains. The highest protein content of naked oats in cereal crops can reach 15.6%. Hulless oat is rich in 8 amino acids necessary for human body, wherein the content of lysine which has the function of improving the bone and intelligence development of the human body is higher, and each 100g of the hulless oat contains about 0.68 g. Hulless oat is used as the only crop containing ginsenoside in grains, wherein the saponin can be combined with fiber to absorb bile acid, so that cholesterol in liver is converted into bile, and the bile is discharged out of body along with excrement. The testa Tritici and the secondary aleurone layer contain a large amount of alkaloids for preventing atherosclerosis. Hulless oat has soluble dietary fiber and insoluble dietary fiber, is known as an "noble" dietary fiber in natural dietary fiber, has a total cellulose content of 17% -21%, wherein the soluble dietary fiber (mainly beta-glucan) accounts for 1/3 of the total dietary fiber and is obviously higher than other grains. The hulless oat beta-glucan has special effects of regulating blood sugar and blood fat of a human body, reducing cholesterol, preventing hypertension, improving immunity of the organism, reducing cardiovascular morbidity and the like. Plantago ovata husk contains 86% of dietary fiber per unit, and is the highest substance found in the dietary fiber so far, wherein the ratio of soluble dietary fiber to insoluble dietary fiber is as high as 7:3, and the content of the soluble fiber is 14 times of that of oat.
Naked oats and Plantago ovata seed hulls are rich in dietary fiber. Dietary fiber is a non-starch polysaccharide, can not be decomposed by human digestive tract enzyme, becomes a substance necessary for human body due to special function, and is considered as the 'seventh major nutrient' of human by the nutritional community. The dietary fiber has water holding, oil holding, strong water swelling and strong adsorption capacity, and can promote gastrointestinal peristalsis, improve digestion function, and relieve constipation; adsorbing harmful and toxic factors in intestinal tract for excretion, protecting digestive tract and preventing colon cancer; improving the intestinal flora and providing energy and nutrition for the proliferation of probiotics; reducing cholesterol content in blood, regulating blood sugar level of diabetic, and preventing hypertension, hyperlipemia, cardiovascular disease and cerebrovascular disease. The dietary fiber is divided into two categories of soluble dietary fiber and insoluble dietary fiber, wherein the soluble dietary fiber is like a sponge, adsorbs garbage in the body and is discharged along with metabolites; the insoluble dietary fiber is like a brush to brush off the dirt on the intestinal wall and is discharged out of the body along with the excrement. Along with the improvement of living standard of people, the food refinement degree is higher and higher, the intake amount of dietary fiber is smaller and smaller, and some modern 'civilization diseases' such as obesity, hyperlipidemia, arteriosclerosis, intestinal cancer, diabetes and the like seriously threaten the human health. The FDA recommended total dietary fiber intake in the United states is 20-35g per day for humans (adults). However, according to measurement and calculation, the daily actual intake of all people in China is only about 14g, and the intake is seriously insufficient, so that the supplement of dietary fiber in food is urgent.
Most of the traditional vinegar is liquid, the main component of the vinegar is acetic acid, and the vinegar is rich in amino acid, succinic acid, gluconic acid, malic acid, lactic acid, ethyl acetate, ethyl lactate and other components, and has multiple effects of resisting bacteria, relieving fatigue, promoting digestion and absorption, regulating blood sugar and blood fat, resisting oxidation and the like. The traditional vinegar is obtained by adding water into fermented grains and spraying vinegar, and the generated vinegar residue is difficult to utilize, so that a large amount of nutrient components are lost; in addition, the conventional liquid vinegar has the defects of high transportation cost, inconvenience in carrying, easiness in breakage and the like due to large water content, so that the powder vinegar is produced at the same time. At present, most of researches on vinegar powder are focused on the research on pulverization of liquid vinegar in a spray drying mode and functional characteristics of the liquid vinegar, and no report is found on the research on direct freeze drying of fermented vinegar and production of vinegar powder. Therefore, after the fermented grains of vinegar which are fermented to be mature are directly subjected to vacuum freeze drying, the fermented grains of vinegar are prepared into powder vinegar, and the original nutrition and flavor of the vinegar are reserved to the maximum extent by vacuum freeze drying; secondly, edible high-quality raw and auxiliary materials are selected, and the vinegar grains are directly milled into powder, so that the waste of the vinegar grains is avoided; in addition, the product is powder, is convenient to transport and carry, and overcomes the defects of the traditional vinegar dosage form.
Along with the improvement of living standard and the research on functional characteristics of table vinegar, people not only need to eat or season the table vinegar, but also favor health-care and novel nutritional functional food by more and more people. According to the invention, hulless oat bran, plantain seed husk and the like are taken as raw and auxiliary materials, and high dietary fiber hulless oat vinegar powder with double functions of dietary fiber and table vinegar is newly developed by combining with raw material property improvement and innovation on the basis of Shanxi aged vinegar brewing process. The production raw materials contain a large amount of soluble dietary fibers such as beta-glucan and the like, and the vinegar powder is used as a carrier, so that the functions of the dietary fibers and the vinegar are organically combined together, and the effects of regulating blood fat and blood pressure, losing weight and losing weight, balancing intestinal flora, preventing diseases such as colon cancer, cardiovascular and cerebrovascular diseases and the like are achieved. The invention brings the health care value of the dietary fiber into play to the vinegar field, develops a new vinegar product and enlarges the multiple requirements of consumers on the vinegar product.
Disclosure of Invention
The invention aims to provide hulless oat vinegar powder with high dietary fiber and a production method thereof.
The purpose of the invention is realized by the following technical scheme:
the high dietary fiber hulless oat vinegar powder comprises, by weight, 100 parts of hulless oat, 110-150 parts of hulless oat bran, 10-30 parts of Plantago ovata seed husk, 3-5 parts of tagatose, 0.1-0.2 part of alpha-high temperature amylase, 0.2-0.4 part of saccharifying enzyme, 50-60 parts of Daqu, 0.3-0.5 part of saccharomycetes, 0.2-0.4 part of lactobacillus fermentum, 0.5-1.0 part of Acetobacter pasteurianus and 0.4-0.6 part of Lactobacillus casei.
The production method comprises the following steps:
(1) and (3) frying hulless oat seeds, inactivating enzymes, putting the clean, full and moldless hulless oat seeds into a pan, continuously frying after heating, keeping the temperature of the pan at 280-285 ℃, frying the seeds in a hot pan for 10-12min, and slightly expanding the seeds to whiten the surface.
(2) Hulless oat saccharification is carried out, 100 parts of hulless oat grains treated in the step (1) are crushed to 10-16 meshes by a crusher, the hulless oat grains are soaked in water 1.5 times of the weight of the hulless oat grains for 12 ~ h, water 2-3 times of the hulless oat grains are added for stewing, 0.1-0.2 part of alpha-high-temperature amylase is added when the temperature is raised to 60 ℃, the hulless oat grains are stewed for 20 ~ min at 80 ℃, 0.2-0.4 part of saccharifying enzyme is added when the temperature is lowered to 60-63 ℃, 50-60 parts of Daqu is added when the temperature is continuously lowered to 30-35 ℃, and the materials are stirred uniformly.
(3) Lactic acid fermentation, alcoholization and acetification fermentation of hulless oat, adding 0.3-0.5 part of yeast and 0.2-0.4 part of lactobacillus fermentum into the saccharified mash obtained in the step (2), uniformly stirring, fermenting for 2 days in an open manner, stirring once in the morning and at night every day, sealing for 3 days, then sealing, standing and fermenting for 9-10 days to obtain wine mash, weighing 150 parts of hulless oat bran and 10-30 parts of Plantago ovata seed husk, uniformly mixing with the wine mash, loosening the vinegar mash at the moment, ensuring that the water content is 55-65%, inoculating 0.5-1.0 part of acetobacter pasteurianus and 0.4-0.6 part of lactobacillus casei into the vinegar mash, turning over the mash once every day, ventilating, and continuously turning over the mash for 10 days.
(4) And (3) weighing 3-5 parts of tagatose to be uniformly mixed with the vinegar culture prepared in the step (3) after adjusting the flavor of the vinegar culture, and baking for 2 hours at the temperature of 45-50 ℃.
(5) Vacuum freeze drying of the fermented vinegar, and carrying out vacuum freeze drying on the fermented vinegar obtained in the step (4) at the material thickness of 1cm, the sublimation temperature of 26 ℃ and the resolution temperature of 34 ℃.
(6) And (4) crushing the fermented vinegar obtained in the step (5), sieving the crushed fermented vinegar with a sieve of 150 meshes and 200 meshes, sterilizing and packaging to obtain the hulless oat vinegar powder product.
The parts are all parts by weight.
The high-dietary-fiber hulless oat vinegar powder prepared by the method has high dietary fiber content, the total dietary fiber content is 27 ~ 30g/100g, the soluble dietary fiber content is 8-10g/100g, and the beta-glucan content is 0.5-1.5g/100g, the vinegar component content is moderate, wherein the total acid content is 5.0 ~ 6.0.0 g/100g, the lactic acid content is 1.7 ~ 2.0.0 g/100g, and the total ester content is 1.9 ~ 2.5.5 g/100g, the nutritional value is high, the protein content reaches 8 ~ 20g/100g, the flavor is good, volatile flavor substances such as 2-acetylfuran, 2-ethylpyrazine and 2-acetylthiazole generated by Maillard reaction of tagatose are endowed with unique taffy flavor, the product has sweet flavor in acid, and the palatability is better.
According to the production method, the hulless oat bran and the psyllium husk are used as raw materials of the product, because the hulless oat and the bran thereof have high dietary fiber content and rich beta-glucan, and the psyllium husk contains a large amount of soluble dietary fiber, on one hand, the product can be endowed with high nutritional value, and on the other hand, the two raw materials have good palatability of crude fiber. In order to improve the flavor of the product, tagatose is selected as a flavoring agent.
Considering the physical and nutritional characteristics of hulless oat, namely the fat content and lipase activity of hulless oat are higher, the activity of lipase, lipoxidase and the like contained in hulless oat grains can be effectively reduced or killed by adding a frying heat treatment process link, and the enzyme can be deactivated only when the temperature is higher than 160 ℃. High lipase activity can easily decompose naked oat fat to generate free fatty acid, and the free fatty acid is easy to oxidize and deteriorate to generate rancidity taste. The special processing procedure is selected by comprehensively considering the enzyme deactivation time, cost, mode and effect.
In order to retain heat-sensitive and volatile nutrients and flavor components produced in the production process, a vacuum freeze-drying process is adopted, so that on one hand, all nutrients and flavor components produced in the fermentation process are retained, on the other hand, the dehydration is thorough, the dried material is relatively stable and easy to store, and a high-quality vinegar powder product can be obtained.
Compared with the prior art, the invention is innovative by combining the improvement of the properties of the raw materials on the basis of the brewing process of Shanxi mature vinegar. Firstly, raw materials are selected, wherein the raw materials have high dietary fiber content and certain functional components, and the raw materials have few impurities and good fiber palatability. Secondly, a special treatment process is adopted according to the physical characteristics and the nutritional characteristics of the raw materials, and a good effect is obtained. Thirdly, the drying mode is selected and the optimal process parameters are obtained, thereby achieving the effect of completely retaining the nutrition and flavor components. Fourthly, all raw material inputs are product components, no by-product or waste is generated, and resources are fully and maximally utilized. Fifthly, the product is rich in dietary fiber, especially contains high soluble dietary fiber, has rich beta-glucan and unit content which cannot be compared with other products, and can be eaten quantitatively every day, so that the seasoning problem is solved, and the effects of regulating blood fat and blood pressure, losing weight and slimming, balancing intestinal flora, preventing colon cancer, cardiovascular and cerebrovascular diseases and the like are achieved. Sixth, the product is powder, is made into small bags, is convenient to transport and carry, and is deeply met the requirements of traveling consumers on high-grade vinegar seasonings.
Example 1
The production method of the high dietary fiber hulless oat vinegar powder comprises the following steps:
(1) and (3) frying hulless oat seeds, inactivating enzymes, putting the clean, full and moldless hulless oat seeds into a pan, continuously frying after heating, keeping the temperature of the pan at 280-285 ℃, frying the seeds in a hot pan for 10min, slightly expanding the seeds, and whitening the surface.
(2) Hulless oat saccharification is carried out, 100 parts of hulless oat grains processed in the step (1) are crushed to 10 meshes by a crusher, water with the weight 1.5 times that of the hulless oat grains is added for soaking for 12 hours, then 2 times of water is added for stewing, 0.1 part of alpha-high temperature amylase is added when the temperature is raised to 60 ℃, the mixture is stewed for 20 minutes at 80 ℃, 0.2 part of diastase is added when the temperature is lowered to 60-63 ℃, 50 parts of yeast is added when the temperature is continuously lowered to 30 ℃, and the mixture is uniformly stirred.
(3) Lactic acid fermentation, alcoholization and acetification fermentation of hulless oat, adding 0.3 part of yeast and 0.2 part of lactobacillus fermentum into the saccharified mash obtained in the step (2), uniformly stirring, carrying out open fermentation for 2 days, respectively stirring once in the morning and at the evening every day, sealing for 3 days, then carrying out closed standing fermentation for 9 days to obtain mash, weighing 110 parts of hulless oat bran and 10 parts of Plantago ovata seed husk, uniformly mixing with the mash, loosening the vinegar fermented grains at the moment, ensuring the water content to be 55-65%, inoculating 0.5 part of Acetobacter pasteurianus and 0.4 part of lactobacillus in the vinegar fermented grains, turning over the fermented grains once every day, ventilating, and continuously turning over the cheese for 10 days.
(4) And (3) weighing 3 parts of tagatose for adjusting the flavor of the fermented vinegar, uniformly mixing the tagatose with the fermented vinegar prepared in the step (3), and baking the mixture for 2 hours at the temperature of 45-50 ℃.
(5) Vacuum freeze drying of the fermented vinegar, and carrying out vacuum freeze drying on the fermented vinegar obtained in the step (4) at the material thickness of 1cm, the sublimation temperature of 26 ℃ and the resolution temperature of 34 ℃.
(6) And (5) crushing the vinegar grains obtained in the step (5), sieving the crushed vinegar grains with a 150-mesh sieve, sterilizing and packaging to obtain the hulless oat vinegar powder product.
The parts are all parts by weight.
Example 2
The method for producing the high dietary fiber hulless oat vinegar powder comprises the following steps:
(1) and (3) frying hulless oat seeds, inactivating enzymes, putting the clean, full and moldless hulless oat seeds into a pan, continuously frying after heating, keeping the temperature of the pan at 280-285 ℃, frying the seeds in a hot pan for 12min, slightly expanding the seeds, and whitening the surface.
(2) Hulless oat is saccharified, 100 parts of hulless oat grains treated in the step (1) are crushed to 16 meshes by a crusher, water which is 1.5 times of the weight of the hulless oat grains is added for soaking for 16 hours, then 3 times of water is added for stewing, 0.2 part of alpha-high temperature amylase is added when the temperature is raised to 60 ℃, stewing is carried out for 30 minutes at 80 ℃, 0.4 part of saccharifying enzyme is added when the temperature is continuously lowered to 35 ℃, 60 parts of Daqu is added, and the mixture is uniformly stirred.
(3) Lactic acid fermentation, alcoholization and acetification fermentation of hulless oat, adding 0.5 part of yeast and 0.4 part of lactobacillus fermentum into the saccharified mash obtained in the step (2), uniformly stirring, carrying out open fermentation for 2 days, respectively stirring once in the morning and at the evening every day, sealing for 3 days, then carrying out closed standing fermentation for 10 days to obtain mash, weighing 150 parts of hulless oat bran and 30 parts of plantain seed husk, uniformly mixing with the mash, loosening the vinegar fermented grains at the moment, ensuring the water content to be 55-65%, inoculating 1.0 part of acetobacter pasteurianus and 0.6 part of lactobacillus fermentum into the vinegar fermented grains, turning over the fermented grains once every day, ventilating, and continuously turning over the cheese for 10 days.
(4) And (3) weighing 5 parts of tagatose to adjust the flavor of the fermented vinegar, uniformly mixing the tagatose with the fermented vinegar prepared in the step (3), and baking the mixture for 2 hours at the temperature of 50 ℃.
(5) Vacuum freeze drying of the fermented vinegar, and carrying out vacuum freeze drying on the fermented vinegar obtained in the step (4) at the material thickness of 1cm, the sublimation temperature of 26 ℃ and the resolution temperature of 34 ℃.
(6) And (5) crushing the vinegar grains obtained in the step (5), sieving the crushed vinegar grains with a 200-mesh sieve, sterilizing and packaging to obtain the hulless oat vinegar powder product.
The parts are all parts by weight.
Example 3
The method for producing the high dietary fiber hulless oat vinegar powder comprises the following steps:
(1) and (3) frying hulless oat seeds, inactivating enzymes, putting the clean, full and moldless hulless oat seeds into a pan, continuously frying after heating, keeping the temperature of the pan at 280-285 ℃, frying the seeds in a hot pan for 10min, slightly expanding the seeds, and whitening the surface.
(2) Hulless oat saccharification is carried out, 100 parts of hulless oat grains processed in the step (1) are crushed to 16 meshes by a crusher, water with the weight 1.5 times that of the hulless oat grains is added for soaking for 12 hours, then 3 times of water is added for stewing, 0.1 part of alpha-high temperature amylase is added when the temperature is raised to 60 ℃, the mixture is stewed for 30 minutes at 80 ℃, 0.4 part of diastase is added when the temperature is lowered to 60-63 ℃, 50 parts of yeast is added when the temperature is continuously lowered to 30 ℃, and the mixture is uniformly stirred.
(3) Lactic acid fermentation, alcoholization and acetification fermentation of hulless oat, adding 0.5 part of yeast and 0.2 part of lactobacillus fermentum into the saccharified mash obtained in the step (2), uniformly stirring, carrying out open fermentation for 2 days, respectively stirring once in the morning and at the evening every day, sealing for 3 days, then carrying out closed standing fermentation for 9 days to obtain mash, weighing 150 parts of hulless oat bran and 10 parts of Plantago ovata seed husk, uniformly mixing with the mash, loosening the vinegar mash at the moment, ensuring the water content to be 55-65%, inoculating 1.0 part of Acetobacter pasteurianus and 0.4 part of lactobacillus in the vinegar mash, turning over the mash every day, ventilating once, and continuously turning over the cheese for 10 days.
(4) And (3) weighing 3 parts of tagatose for adjusting the flavor of the fermented vinegar, uniformly mixing the tagatose with the fermented vinegar prepared in the step (3), and baking the mixture for 2 hours at the temperature of 50 ℃.
(5) Vacuum freeze drying of the fermented vinegar, and carrying out vacuum freeze drying on the fermented vinegar obtained in the step (4) at the material thickness of 1cm, the sublimation temperature of 26 ℃ and the resolution temperature of 34 ℃.
(6) And (5) crushing the vinegar grains obtained in the step (5), sieving the crushed vinegar grains with a 150-mesh sieve, sterilizing and packaging to obtain the hulless oat vinegar powder product.
The parts are all parts by weight.
Example 4
The method for producing the high dietary fiber hulless oat vinegar powder comprises the following steps:
(1) and (3) frying hulless oat seeds, inactivating enzymes, putting the clean, full and moldless hulless oat seeds into a pan, continuously frying after heating, keeping the temperature of the pan at 280-285 ℃, frying the seeds in a hot pan for 12min, slightly expanding the seeds, and whitening the surface.
(2) Hulless oat saccharification is carried out, 100 parts of hulless oat grains processed in the step (1) are crushed to 10 meshes by a crusher, water with the weight 1.5 times that of the hulless oat grains is added for soaking for 16 hours, then 2 times of water is added for stewing, 0.2 part of alpha-high temperature amylase is added when the temperature is raised to 60 ℃, the mixture is stewed for 30 minutes at 80 ℃, 0.2 part of diastase is added when the temperature is lowered to 60-63 ℃, 60 parts of yeast is added when the temperature is continuously lowered to 35 ℃, and the mixture is uniformly stirred.
(3) Lactic acid fermentation, alcoholization and acetification fermentation of hulless oat, adding 0.3 part of yeast and 0.4 part of lactobacillus fermentum into the saccharified mash obtained in the step (2), uniformly stirring, carrying out open fermentation for 2 days, respectively stirring once in the morning and at the evening every day, sealing for the 3 rd day, then carrying out closed standing fermentation for 10 days to obtain mash, weighing 110 parts of hulless oat bran and 30 parts of plantain seed husk, uniformly mixing with the mash, loosening the vinegar fermented grains at the moment, ensuring that the water content is 55-65%, inoculating 1.0 part of acetobacter pasteurianus and 0.4 part of lactobacillus fermentum into the vinegar fermented grains, turning over the fermented grains once every day, ventilating the cheese for 10 days, and continuously turning over the cheese for 10 days.
(4) And (3) weighing 5 parts of tagatose to adjust the flavor of the fermented vinegar, uniformly mixing the tagatose with the fermented vinegar prepared in the step (3), and baking the mixture for 2 hours at the temperature of 45 ℃.
(5) Vacuum freeze drying of the fermented vinegar, and carrying out vacuum freeze drying on the fermented vinegar obtained in the step (4) at the material thickness of 1cm, the sublimation temperature of 26 ℃ and the resolution temperature of 34 ℃.
(6) And (5) crushing the vinegar grains obtained in the step (5), sieving the crushed vinegar grains with a 200-mesh sieve, sterilizing and packaging to obtain the hulless oat vinegar powder product.
The parts are all parts by weight.
Claims (2)
1. The high-dietary-fiber hulless oat vinegar powder raw material formula comprises, by weight, 100 parts of hulless oat, 110-plus 150 parts of hulless oat bran, 10-30 parts of Plantago ovata seed husk, 3-5 parts of tagatose, 0.1-0.2 part of alpha-high-temperature amylase, 0.2-0.4 part of saccharifying enzyme, 50-60 parts of Daqu, 0.3-0.5 part of saccharomycetes, 0.2-0.4 part of lactobacillus fermentum, 0.5-1.0 part of Acetobacter pasteurianus and 0.4-0.6 part of Lactobacillus casei.
2. The high dietary fiber hulless oat vinegar powder as claimed in claim 1, wherein the production method comprises the steps of:
(1) parching Avena nuda seed, deactivating enzyme, placing clean, full and moldless Avena nuda seed in a pan, heating, continuously parching, keeping the temperature of the pan at 285 deg.C and 280-;
(2) hulless oat saccharification is carried out, 100 parts of hulless oat grains treated in the step (1) are crushed to 10-16 meshes by a crusher, the hulless oat grains are soaked in water 1.5 times of the weight of the hulless oat grains for 12 ~ h, water 2-3 times of the hulless oat grains are added for stewing, when the temperature is raised to 60 ℃, 0.1-0.2 part of alpha-high-temperature amylase is added, the hulless oat grains are stewed for 20 ~ min at 80 ℃, when the temperature is lowered to 60-63 ℃, 0.2-0.4 part of saccharifying enzyme is added, when the temperature is continuously lowered to 30-35 ℃, 50-60 parts of Daqu is added, and the materials are uniformly stirred;
(3) lactic acid fermentation, alcoholization and acetification fermentation of hulless oat, adding 0.3-0.5 part of yeast and 0.2-0.4 part of lactobacillus fermentum into the saccharified mash obtained in the step (2), uniformly stirring, fermenting for 2 days in an open manner, stirring once in the morning and at night every day, sealing for 3 days, then sealing, standing and fermenting for 9-10 days to obtain wine mash, weighing 150 parts of hulless oat bran and 10-30 parts of Plantago ovata seed husk, uniformly mixing with the wine mash, loosening the vinegar mash at the moment, ensuring that the water content is 55-65%, inoculating 0.5-1.0 part of acetobacter pasteurianus and 0.4-0.6 part of lactobacillus casei into the vinegar mash, turning over the mash once every day, ventilating, and continuously turning over the mash for 10 days;
(4) weighing 3-5 parts of tagatose in parts by weight in the vinegar mash flavor adjustment, uniformly mixing with the vinegar mash prepared in the step (3), and baking for 2 hours at the temperature of 45-50 ℃;
(5) vacuum freeze-drying the vinegar residue obtained in the step (4), wherein the thickness of the material is 1cm, the sublimation temperature is 26 ℃, and the resolution temperature is 34 ℃;
(6) crushing, namely crushing the vinegar grains obtained in the step (5), sieving with a 150-mesh sieve and a 200-mesh sieve, sterilizing and packaging to obtain a hulless oat vinegar powder product;
the parts are all parts by weight.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112226330A (en) * | 2020-10-26 | 2021-01-15 | 贵州和丰大健康产业发展有限公司 | Preparation method of health vinegar tea |
| CN115477988A (en) * | 2022-10-26 | 2022-12-16 | 山西清东科技有限公司 | Vinegar powder and preparation method thereof |
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