Preparation method and fermented glutinous rice prepared by method

A technology of fermented glutinous rice and liquid, which is applied in the field of preparation method and fermented glutinous rice, can solve the problems of fermented glutinous rice nutrition reduction, nutrient component dilution, loss of fermented glutinous taste, etc., and achieves convenience in eating or packaging, avoiding loss of nutrition, and enhanced palatability Effect

Inactive Publication Date: 2014-04-02
郑明星
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Fermented glutinous rice can be eaten directly, but because it contains a lot of sugar, it will feel sweet and greasy to most people when eaten directly, and water or other raw materials must be added for cooking, but the nutritional value of fermented glutinous rice after cooking decreases, and the taste becomes poor, which cannot be maintained. Original taste and nutrition
In order to avoid the nutritional loss caused by cooking, you can also add water, white sugar and other additives to the fermented fermented glutinous rice and drink it after blending, but this will make the taste worse, produce a sense of disharmony, lose the original taste of fermented glutinous rice, and also affect the taste of the fermented glutinous rice. Nutrients cause dilution

Method used

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  • Preparation method and fermented glutinous rice prepared by method

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preparation example Construction

[0042] The invention provides a method for preparing fermented glutinous rice and the fermented glutinous rice prepared by it. Those skilled in the art can refer to the content of this article and appropriately improve the process parameters to realize it. In particular, it should be pointed out that all similar replacements and modifications are obvious to those skilled in the art, and they are all considered to be included in the present invention. The method and application of the present invention have been described through preferred embodiments, and the relevant personnel can obviously make changes or appropriate changes and combinations to the method and application described herein without departing from the content, spirit and scope of the present invention to realize and Apply the technology of the present invention.

[0043] The raw materials that the present invention adopts are all common commercial products, all can be bought by the market.

Embodiment 1

[0045] Embodiment 1 prepare fermented glutinous rice with the method provided by the invention

[0046] Take 1 kg of glutinous rice and wash it, add water to soak for 24 hours, drain the water and steam for 10 minutes to get steamed glutinous rice; put the steamed glutinous rice on a sieve and rinse with pure water until the temperature of the glutinous rice drops to 30°C, then drain the water , break up the rice balls and stir until the temperature is even. Add 4g of liqueur koji, mix well and put it into the fermenter. Control the temperature of the fermenter at 32°C and ferment for 15 hours, add 1.5 kg of water at 15°C, continue to ferment at 32°C for 20 hours, and refrigerate at 0°C for 1 hour after fermentation.

Embodiment 2

[0047] Embodiment 2 prepare fermented glutinous rice with the method provided by the invention

[0048]Take 1kg of glutinous rice and wash it, add water to soak for 20 hours, drain the water and steam for 15 minutes to get steamed glutinous rice; put the steamed glutinous rice on a sieve and rinse with pure water until the temperature of the glutinous rice drops to 35°C, then drain the water , break up the rice balls and stir until the temperature is even. Add 4g of liqueur koji, mix well and put it into the fermenter. After controlling the temperature of the fermenter to ferment for 20 hours at 30°C, add 1.6 kg of water at a temperature of 25°C and continue to ferment at a temperature of 30°C for 18 hours. Refrigerated at 0 ℃ for 48h, that is.

[0049] Among them, apple juice was purchased from SDIC Zhonglu Juice Co., Ltd.; sweet wine koji was purchased from Angel Yeast Co., Ltd.

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Abstract

The invention relates to the technical field of foods, and in particular relates to a preparation method and fermented glutinous rice prepared by the method. The method comprises the following steps: soaking 1 part by mass of sticky rice in water for 4 to 24 hours; draining off water from the sticky rice; steaming the sticky rice for 10 to 30 minutes so as to obtain steamed sticky rice; flushing the steamed sticky rice with pure water until the sticky rice is cooled to reach 30 DEG C to 35 DEG C; draining off water; mixing the sticky rice with 0.004 part by mass of sweet wine cube; performing first fermentation at 30 DEG C to 34 DEG C for 20 to 50 hours; adding a liquid; performing second fermentation at 30 DEG C to 34 DEG C for 5 to 20 hours; and refrigerating at 0 DEG C to 10 DEG C for 1 to 48 hours, thereby obtaining the fermented glutinous rice. According to the method, the fermented glutinous rice is fresh and sweet, so that the palatability of the fermented glutinous rice is enhanced; a cooking or blending process required by a traditional fermented glutinous rice product before the product is eaten is avoided, so that the loss of nutrition is avoided.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing fermented glutinous rice and fermented glutinous rice prepared therefrom. Background technique [0002] Fermented glutinous rice, also known as rice wine, fermented glutinous rice, sweet wine or thick wine, is a kind of snack widely popular in all parts of China. It is rich in various vitamins, glucose, amino acids and other nutrients. , the function of nourishing yin and tonifying kidney, it is especially beneficial for puerpera and women to eat more during menstruation, and it is a good nutritional product suitable for all ages. [0003] The production method of traditional fermented glutinous rice products is generally to steam the glutinous rice, add sweet wine koji and a small amount of water or no water after cooling, stir evenly, put it into a tank for heat preservation and ferment for 30-46 hours to obtain the finished fermented glutinous rice. During...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 郑明星
Owner 郑明星
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