Glutinous-rice-fermented beverage

A fermented, glutinous rice technology, applied in food preparation, application, food science and other directions, can solve the problems of not meeting consumers' pursuit of green food, not meeting consumers' taste needs, single rice wine products, etc., to achieve pure taste, The effect of long fermentation time and low alcohol content

Inactive Publication Date: 2011-09-28
XIAOGAN SHENGLONG WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 chemic

Method used

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  • Glutinous-rice-fermented beverage
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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0014] Example 1

[0015] The fermented glutinous rice beverage is prepared according to the following steps: (1) Wash the high-quality glutinous rice, soak in water for 28 hours, steam the soaked glutinous rice, and cool to 26℃; (2) Add 0.5% of the dry weight of the glutinous rice after the cooked glutinous rice is cooled After mixing the distiller's koji, put it in a fully sealed environment and ferment for 36 hours at 30°C, turn the glutinous rice in the tank, and continue to ferment the pot in a fully sealed environment at 30°C for 36 hours to form distiller’s grains; (3) Refine the above-mentioned vinasse and add the prepared liquid (A). The liquid (A) includes 2kg white sugar, 0.1kg nutrient agar and 30kg purified water per 10kg of glutinous rice. After the slurry, the distiller’s grains are mixed uniformly and heated and stirred to form an emulsion. The concentration of solids in the emulsion is 25wt%. The pH of the emulsion is adjusted to 4.3, the sugar content is 16°Brix...

Example Embodiment

[0016] Example 2

[0017] The fermented glutinous rice drink is prepared according to the following steps: (1) Wash the glutinous rice for brewing, soak it in water for 32 hours, steam the soaked glutinous rice, and cool to 28°C; (2) Cool the cooked glutinous rice to 0.7% of the dry weight of the glutinous rice Add distiller's koji, mix well, put the can in a fully sealed environment, ferment for 32 hours at 27°C, turn the glutinous rice in the tank, continue to put the pot in a fully sealed environment, ferment for 38 hours at 27°C to form distiller’s grains; (3 ) Refining the above-mentioned vinasse and adding the prepared liquid (A), the liquid (A) is calculated per 10 kg of glutinous rice including: 3 kg of white sugar, 0.2 kg of nutrient agar, 40 kg of purified water, and the liquid (A) with The refined vinasse is mixed uniformly and heated and stirred to form an emulsion. The concentration of solids in the emulsion is 30wt%. The pH of the emulsion is adjusted to 4.5, the su...

Example Embodiment

[0018] Example 3

[0019] The fermented glutinous rice drink is prepared according to the following steps: (1) Wash the glutinous rice for brewing, soak it in water for 36 hours, steam the soaked glutinous rice, and cool to 30°C; (2) Cool the cooked glutinous rice to 1% of the dry weight of the glutinous rice Add distiller's koji and mix well, put the can in a fully sealed environment, and ferment at 30°C for 36 hours, turn the glutinous rice in the tank, and continue to put the pot in a fully sealed environment and ferment for 40 hours at 30°C to form distiller’s grains; (3 ) Refining the above-mentioned vinasse and adding the prepared liquid (A), the liquid (A) is calculated per 10 kg of glutinous rice including: 4 kg of white sugar, 0.25 kg of nutrient agar and 50 kg of purified water, and the liquid (A) is combined with The refined vinasse is mixed uniformly and heated and stirred to form an emulsion. The concentration of solids in the emulsion is 35wt%. The pH of the emulsio...

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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...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/105A23L7/104
Inventor 余超群
Owner XIAOGAN SHENGLONG WINE
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