METHOD TO MAKE FUNCTIONAL BREWED VINEGAR OF COLORED BARLEY AND BREWED VINEGAR BEVERAGE MADE BY THE METHOD

摘要

A method for preparing functional vinegar of colored barley(Hordeum vulgare L.) and vinegar beverage prepared therefrom are provided to improve physiologically activating effects compared to the conventional vinegar by supplying effective ingredients of colored barley to vinegar, and alleviate sour taste of vinegar beverage by adding various sugars. A method for preparing functional vinegar of colored barley(Hordeum vulgare L.) comprises the steps of: inoculating Nuruk and alcohol fermentation bacterium, Saccharomyces cerevisiae, into colored barley and fermenting the mixture to obtain alcohol fermented solution; filtering and sterilizing the alcohol fermented solution, inoculating acetic acid bacterium, Acetobacter aceti, into the sterilized alcohol fermented solution, and fermenting it to prepare acetic acid fermented solution; and filtering and sterilizing the acetic acid fermented solution. The colored barley vinegar beverage contains 25 parts by weight of colored barley vinegar, 25 parts by weight of water, 20 parts by weight of liquid fructose, 1 part by weight of sugar and 1 part by weight of oligosaccharide.