Glutinous-rice-fermented beverage

Abstract

The invention discloses a glutinous-rice-fermented beverage which is prepared through the following steps: cleaning glutinous rice, soaking the cleaned glutinous rice with water, steaming the soaked glutinous rice until the soaked glutinous rice is ripe, cooling the ripe glutinous rice, adding distillery yeast, uniformly mixing, putting the mixture into a tank, placing in an omniseal environment, fermenting at 25-30 DEG C for 30-36 hours, flipping the glutinous rice in the tank, and continuing to ferment for 30-40 hours, thus forming vinasse; jordaning the vinasse, and adding a prepared liquid (A), wherein the liquid (A) comprises white granulated sugar, nutrient agar and purified water; uniformly mixing the liquid (A) with the jordaned vinasse, simultaneously heating and stirring until the mixed solution of the liquid (A) and the jordaned vinasse is fully dissolved to form a solid-free emulsion, regulating the pH value and sugar degree of the emulsion, and homogenizing; and encapsulating the homogenized emulsion, sterilizing at normal pressure and high temperature, and carrying out aseptic package, thus obtaining finished products. The beverage provided by the invention has the beneficial effects that the fermentation time is long, the content of nutrient components is high, and the beverage can be absorbed by a human body easily, thereby being an environmentally-friendly beverage.

Description

technical field [0001] The invention relates to a glutinous rice fermented drink. Background technique [0002] Rice wine is a product made from glutinous rice fermented by rhizopus (and a small amount of hairy fungus and yeast), and its chemical composition and physical state have changed greatly. Among them, the starch is converted into small molecular monosaccharides and oligosaccharides, the protein is partially decomposed into amino acids and peptides, and vitamins and minerals are transformed from a combined state into a free state, which promotes the improvement of the nutritional value of rice wine, but the rice wine product on the market is single. , Can not satisfy consumer's demand to taste, and most rice wine drinks all contain chemical substances such as pigment, essence, antiseptic, can not satisfy consumer's pursuit to green food. The Chinese invention patent application with the application number of 96119422.7 discloses the production process of rice dew be...

AI Technical Summary

Problems solved by technology

Among them, the starch is converted into small molecular monosaccharides and oligosaccharides, the protein is partially decomposed into amino acids and peptides, and vitamins and minerals are transformed from a combined state into a free state, which promotes the improvement of the nutritional value of rice wine, but the rice wine product on the market is single. , can not meet consumers' demand for taste, and most rice wine drinks contain chemical substances such as pigments, essences, preservatives, etc., which cannot satisfy consumers' pursuit of green food

The Chinese invention patent application with the application number of 96119422.7 discloses the production process of rice dew beverage, which is a product obtained by crushing first, then fermenting, and then filtering. It filters out a large number of nutritious substances and does not fully utilize rice or cereals. all nutrition

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