Method for processing composite fermented rice

A processing method and composite technology, applied in the food field, can solve problems such as no research report or patent report on the technology, and achieve the effects of simple and easy production method, good use effect, and reducing fat oxidation and rancidity.

Inactive Publication Date: 2013-09-25
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, there are reports on the production of pure glutinous rice glutinous rice wine, black rice and glutinous rice mixed fermented sweet wine, soybean glutinous rice compound sweet wine, aloe vera sweet wine, and corn sweet wine, but there are no research reports and technologies for compound sweet wine with rice bran. Patent report

Method used

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  • Method for processing composite fermented rice

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Embodiment Construction

[0016] Embodiments of the present invention: the processing method of composite liqueur comprises the following steps:

[0017] Step 1. Raw material selection: choose rice bran and glutinous rice as raw materials;

[0018] Step 2, rice bran pretreatment: mix the coagulated polysaccharide accounting for 4% of the total mass of rice bran with water accounting for 20% of the total mass of rice bran to completely dissolve the coagulated polysaccharide to obtain a mixed solution; Put it into a twin-screw extruder for extrusion, granulation, and cool it down to obtain rice bran pellets for use; add sweet wine koji accounting for 1% of the total mass of rice bran into clean water at 30-35°C and accounting for 50% of the total mass of rice bran to dissolve Insulate for 30-40 minutes to activate; shake the aqueous solution of sweet wine koji evenly and mix it evenly with rice bran pellets, keep warm and moisten the material for 50-70 minutes to obtain pretreated rice bran for later use...

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Abstract

The invention discloses a method for processing composite fermented rice. The method comprises the following steps of: (1) selecting raw materials; (2) pretreating rice bran; (3) pretreating glutinous rice; and (4) carrying out mixed fermentation. According to the method for processing the composite fermented rice, the rice bran is selected as one of raw materials, so that nutritional and functional ingredients of the rice bran are embodied fully, the nutritional value of the fermented rice is increased, the variety of fermented rice is enriched, and meanwhile, rice bran resources are utilized scientifically and effectively; a twin-screw extrusion technology is adopted for pretreating the rice bran, so that lipase in the rice bran of the raw materials can be deactivated, stabilized rice bran is obtained, and the rancidity of the rice bran in subsequent processing and storage caused by fat oxidation is reduced; rice bran cellulose can be subjected to modification processing so as to obtain rice bran dietary fiber which is easily absorbed by human bodies; a disinfection effect can be exerted, so that the safety of subsequent fermentation can be improved while the shelf life of the rice bran is prolonged; and after starch is gelatinized and aged, the microbial fermentation is facilitated and digestion, absorption and utilization of nutritional substances are improved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a processing method of compound liqueur. Background technique [0002] Traditional liqueur is rich in nutrients, low in alcohol content, sweet and sour, and rich in various amino acids, glucose, maltose, and appropriate amounts of organic acids, vitamins, and various minerals, and is deeply loved by the masses. At present, there are reports on the production of pure glutinous rice glutinous rice wine, black rice and glutinous rice mixed fermented sweet wine, soybean glutinous rice compound sweet wine, aloe vera sweet wine, and corn sweet wine, but there are no research reports and technologies for compound sweet wine with rice bran. Patent reports. [0003] Rice bran concentrates 64% of rice nutrients and more than 90% of the essential elements of the human body. It is known as the "source of nutrition from God" and contains rich and high-quality protein, fat, polysaccharide dietar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 丁筑红王前霞柳飞丁旭
Owner GUIZHOU UNIV
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