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.
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[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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