Fruit juice amazake and preparation method thereof

Abstract

The invention relates to fruit juice amazake and a preparation method thereof. In order to solve the problems of seasonal influence, low utilization rate of fruits, incapability of embodying the nutritional and health-care value of the fruits and amazake fully during the combination use and the simple mixing of the fruits and the amazake in the prior art, the invention provides fruit juice amazake which can combine the fruits and the amazake organically and fuse nutritional elements of the fruits and the amazake fully and is abundant in nutrition, good in mouthfeel and attractive in appearance and a preparation method thereof. The method comprises the following steps of: preparing fruit juice; preparing the amazake according to the conventional method; fermenting step by step, namely when the time is 50 to 60 percent of the normal fermentation time of the amazake, adding the prepared fruit juice in an amount which is 10 to 30 percent of the weight of glutinous rice, and fermenting the fruit juice and the glutinous rice for the remaining 40 to 50 percent of the normal fermentation time of the amazake until the glutinous rice is floated by the juice in a container; and sterilizing and packaging.

Description

technical field [0001] The invention relates to food processing and treatment, in particular to a method for preparing food by fermenting cereals and adding auxiliary materials. Background technique [0002] Fermented glutinous rice is also called fermented glutinous rice, distiller's grains, sweet wine, sweet fermented glutinous rice, 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. Indispensable nutrients. The traditional way of making fermented rice is to soak the glutinous rice in water first, rinse it clean, put the glutinous rice on a cloth and steam it until it is cooked, put it in a container for fermentation and stir it to cool down, then add the distiller’s koji to mix evenly, and press it to smooth the surface. Cover the container tightly and ferment at a temperature of about 30°C. It can be eaten directly after it is made, or it can be eaten after heating and co...

AI Technical Summary

Problems solved by technology

[0008] In order to solve the problems in the prior art such as the seasonal influence of the combined use of fruit and fermented glutinous rice, the low utilization rate of fruit, and the fact that the simple mixing and deployment of the two cannot fully reflect the nutritional and health value of the fruit and fermented g