Chinese sorghum fermented glutinous rice and preparation method thereof

Abstract

The invention discloses a Chinese sorghum fermented glutinous rice and a preparation method thereof. The preparation method is characterized in that the proportion of the used raw materials, i.e. glutinous rice, Chinese sorghum and yeast, in parts by weight, is (800-1000): (100-550): 10, the glutinous rice and Chinese sorghum are treated respectively and then mixed and fermented, and finally the Chinese sorghum fermented glutinous rice is obtained after sterilization; the Chinese sorghum fermented glutinous rice has the characteristics of appropriate taste, unique smell, abundant nutrients and long shelf life.

Description

technical field [0001] The invention belongs to the technical field of natural food, and in particular relates to the fermentation of starch-containing cereals or cereals. Background technique [0002] Fermented glutinous rice is also called glutinous rice, distiller's grains, rice wine, sweet wine, sweet rice wine, etc. It is a flavor food made from glutinous rice or rice through yeast fermentation. It is rich in carbohydrates, protein, B vitamins, minerals, etc. It is an indispensable nutrient for the human body. The traditional method of brewing rice is to soak the glutinous rice in water for half a day, rinse it, put water in the steamer, put a layer of gauze on the steamer, and boil the water until there is steam. Put the glutinous rice on the cloth and steam until cooked. After steaming, put it in a container for fermentation and stir it with a spoon a few times. After cooling to about 30°C, mix with the koji. Press it lightly with a spoon to smooth the surface and ma...

AI Technical Summary

Problems solved by technology

Tannin has a strong bitter taste, which affects palatability. Tannin can combine with protein and digestive enzymes to affect the utilization rate of protein and amino acid. Tannin is a very important substance in red wine. The sweet and astringent taste of red wine comes from tannin , but the excessively high tannin content of fermented glutinous rice greatly affects the taste of fermented glutinous rice. In the fruit wine industry, long-term fermentation is often used to decompose tannins, but after long-term fermentation, almost all of the sugars converted from fermented glutinous rice are converted into Without alcohol, the sweet taste is lost, but the alcohol taste is too heavy, which is not suitable for some groups such as minors and the elderly. Sorghum itself is rich in nutrients and belongs to coarse grains. The way to successfully produce sorghum fermented glutinous rice is an unavoidable problem, and it is also a problem that must be faced to improve the taste of fermented extracts from materials with high tannin content

[0004] For example, the Chinese patent application No. 01108648.3 discloses a production method of glutinous corn glutinous rice, after screening, soaking for 12-24 hours, peeling and germination, crushing Screening, steaming for 15 to 30 minutes, adding koji medicine or angel yeast to ferment for 1 to 3 days at a temperature of 50 to 70°C, and sterilizing. However, what is obtained by this method is only a kind of coarse grain fermented rice. The corn it uses still has very little tannin compared to sorghum, and its production method is not suitable for sorghum