Pollen fermented glutinous rice preparation method

Abstract

The invention aims at the limitations of fermented glutinous rice products and the market blank of pollen fermented glutinous rice and discloses a method for fermenting pollens and glutinous rice mixtures into fermented glutinous rice by using yeasts for fermented glutinous rice. The method comprises the steps of: selecting high-quality glutinous rice and adding a certain proportion of pollens tomake cooked glutinous rice, adding a proper amount of sterile water with temperature being approximate 20 DEG C, containing the mixture in a container and fermenting for 3-4 days at 27-33 DEG C to obtain pollen spore fermented glutinous rice. The preparation method is economic, practical and simple; compared with the traditional fermented glutinous rice, the nutrients are richer and the healthcare function is better; the cell walls of the pollens of the product is easy to broken and the nutrients are easy to absorb; the pollens are mixed with the product after fermentation, all nutrients of the pollens are merged with the fermented glutinous rice and are eaten and the full-value high-efficiency utilization of the pollens are realized; and more minor ingredients with a healthcare function are not added aiming at special people, the fermented glutinous rice is a general food and is particularly suitable for old and weak people, women and children to eat, and the market capacity is larger.

Description

technical field [0001] The invention relates to the field of health food, and relates to a production method of fermenting a mixture of pollen and glutinous rice into fermented glutinous rice by using fermented glutinous rice koji. Background technique [0002] Jiuniang, also known as glutinous glutinous rice, is a flavor food made from glutinous rice through fermentation. It has a unique style of low alcohol concentration, rich nutrition, mellow wine taste, sweet and delicious. Its heat production is high, rich in carbohydrates, proteins, B vitamins, minerals, etc. It contains a variety of amino acids necessary for the human body, and the amino acid content is the highest in wine. The low-sugar ingredients it contains are easily absorbed by the human body, and have the effects of nourishing qi, promoting body fluid, and promoting blood circulation, and are deeply loved by people. The pollen sweet fermented glutinous rice fermented with pollen and glutinous rice has a mello...

AI Technical Summary

Problems solved by technology

[0006] At present, in the invention of China's patent fermented glutinous rice (glutinous glutinous rice), the fermentation substrate of fermented glutinous rice is mostly starchy substances or flavor substances or health-care substances added with liquid, which has caused the limitation of the types of fermented glutinous rice products; Among the patents or products, the liquid wine extracted after harvesting and brewing is mainly used, and the distiller's grains produced by the wine making are discarded, and some pollen wine making invention patents directly use broken pollen, which increases the product cost