Two-step fermentation preparation method and application of sweet fermented-rice nutrient or brewing nutrition products

Abstract

The invention relates to a two-step fermentation preparation method and application of sweet fermented-rice nutrient or brewing nutrition products with extremely high values. The two-step fermentation preparation method comprises the following steps of: (1) fermenting raw materials to prepare initial sweet fermented-rice or fermenting products according to a sweet fermented-rice preparation process or a conventional brewing process; and (2) performing drying fermentation or drying during fermentation on the initial sweet fermented-rice or the initial brewing fermentation products in a low-temperature mode, or performing drying fermentation on the initial sweet fermented-rice or the initial brewing fermentation products for a certain time to directly prepare a nutrient solution on the basis of the step (1). The main nutritive components of the powder or substance are obviously higher than those of sweet fermented-rice prepared by a traditional method by 3-5 times, the total protein of the powder is close to 30 percent, and the content of essential amino acids of a human body is over 20 percent; and moreover, the product does not contain alcohol and can be naturally preserved for over 12 months. The product has the effects of resisting fatigue, enhancing immunity, improving sleep quality, improving sexual function, and promoting growth of white blood cells and development of infants. The product can be prepared into foods, health-care foods and medicines of various dosage forms by traditional methods and also can serve as ingredients of foods, health-care foods and medicines.

Description

technical field [0001] The invention patent relates to a highly valuable fermented glutinous rice nutrient or wine-making nutritional product, that is, a product prepared by a two-step fermentation method of a fermented glutinous rice nutrient or a brewing nutritional product and its use. The product can be preserved naturally for more than 12 months without adding any preservatives. The material is prepared into various dosage forms of food, nutritional candy, health food, auxiliary treatment medicine and therapeutic medicine by traditional methods. It can also be used as an ingredient in food, health food, auxiliary treatment medicine and treatment medicine, and can also be prepared into health care products and medicines with other ingredients and medicinal materials with health care and treatment functions. Background technique [0002] Brewing is the process of using microbial fermentation to produce alcoholic beverages with a certain concentration. Brewing raw mater...

AI Technical Summary

Problems solved by technology

However, the inventor has found through long-term research that the nutritional value of fermented glutinous rice or brewing products has not reached full utilization.

In particular, after the fermentation steps of fermented glutinous rice or fermented wine are completed, and after the fermented glutinous rice is finally made into finished products such as fermented glutinous rice, the nutritional content changes greatly before and after, and the effect of its use is even worse.

Further research found that even the fermented fermented glutinous rice of the existing technology must undergo high-temperature enzyme sterilization and other operations, otherwise, the fermented fermented glutinous rice will continue to ferment, become sour, and eventually spoil

However, the high-temperature enzymatic inactivation process will lead to the decomposition of active enzymes, beneficial bacteria and peptide substances, and various nutrients and effective substances, including beneficial enzymes and active substances, microorganisms, etc. will be destroyed, and nutrients will be greatly lost, resulting in the loss of fermented rice. Its own beneficial effects and functions

Moreover, the fermentation process of traditional wine making or fermented rice is single, such as using solid-state nest-building fermentation or liquid-state fermentation

For a long time, the above-mentioned traditional or conventional fermentation process has not achieved greater breakthroughs or improvements

Images