Red-koji fermented glutinous rice food and its prodn. technique
A technology for red yeast glutinous rice grains and a production process, which is applied to the field of red yeast glutinous rice glutinous rice and its production technology, can solve the problems that the mashed glutinous rice has little health-care effect, cannot meet the needs of taste, etc., and achieves the effects of lowering blood cholesterol, simple production process and low alcohol content
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Embodiment 1
[0016] Embodiment 1: choose the high-quality glutinous rice that amylose is below 0.5%, glutinous rice is based on 1000 grams, get 20 grams of red yeast rice, soak rice water and take non-polluting groundwater, produce red yeast rice glutinous rice by following technological process:
[0017] (1) Rice soaking: Soak the glutinous rice in non-polluted groundwater, the amount of water should cover the rice grains, the water temperature is 25°C, and the soaking time is 10 hours.
[0018] (2) Cooking: Drain the glutinous rice, put it in a steamer and cook until it is cooked through (no hard core).
[0019] (3) Cooling: Pour the steamed glutinous rice on the balcony and spread it to 35°C.
[0020] (4) Fermentation: Add red yeast rice with 2% of the weight of glutinous rice (ie 20 grams) to the cooled cooked glutinous rice, mix well, and put it into the tank for fermentation when the temperature drops to 30°C. The temperature of the fermentation environment is kept at 28°C. After 72...
Embodiment 2
[0024] Embodiment 2: The glutinous rice used needs to select high-quality glutinous rice with amylose below 0.5%, and the color of glutinous rice is bright red.
[0025] The production technology of red yeast rice, comprises the following steps:
[0026] (1) Rice soaking: choose glutinous rice, soak it in river water, the amount of water should cover the rice grains, the water temperature is 20°C, and the soaking time is 6 hours;
[0027] (2) Cooking: Drain the glutinous rice, put it in a steamer and steam until it is thoroughly cooked;
[0028] (3) Cooling: Pour the steamed glutinous rice on the balcony and spread it to 37°C;
[0029] (4) Fermentation: Add red yeast rice with 2.2% dry weight of glutinous rice to the cooled cooked glutinous rice, mix well, put it into the tank for fermentation when the temperature drops to 29°C, keep the fermentation environment temperature at 30°C, and ferment for 70 hours, that is made fermented glutinous rice;
[0030] (5) Sterilization:...
Embodiment 3
[0032] Embodiment 3: The glutinous rice used needs to select high-quality glutinous rice with amylose below 0.5%, and the color of glutinous rice is bright red.
[0033] A production process of red yeast rice, comprising the following steps:
[0034] (1) Rice soaking: select glutinous rice and soak it in underground water. The amount of water should be enough to cover the rice grains. The water temperature is 22°C and the soaking time is 12 hours;
[0035] (2) Cooking: Drain the glutinous rice, put it in a steamer and steam until it is thoroughly cooked;
[0036] (3) Cooling: Pour the steamed glutinous rice on the balcony and spread it to 34°C;
[0037] (4) Fermentation: Add red yeast rice with 2.1% dry weight of glutinous rice to the cooled cooked glutinous rice, mix well, put it into the tank for fermentation when the temperature drops to 32°C, keep the fermentation environment temperature at 29°C, and ferment for 71 hours, that is made fermented glutinous rice;
[0038] ...
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