Application of ptfe polytetrafluoroethylene film in red yeast rice wine

Abstract

The invention relates to the use of a polymer material in the field of fermented food, in particular to the use of a PTFE polytetrafluoroethylene film in red yeast rice fermented glutinous rice. The red koji sweet fermented glutinous rice is contained in an open container with a fixed shape, and the opening of the container is sealed with a sealing member that is at least partially breathable and can isolate microorganisms in the environment. The sealing member is used for bonding to the container wall. The bonding part and the functional part with air-permeable isolation function are composed, and the PTFE polytetrafluoroethylene film is used to process the functional part of the sealing piece. In the present invention, the PTFE polytetrafluoroethylene film is used as a packaging film in the red yeast rice, which can greatly extend the shelf life of the red yeast rice, and has a control effect on the fermentation speed of the red yeast rice, and the longest shelf life can reach 8 months , The product has no flatulence, no rancidity, and the physical and chemical performance indicators of the product are good.

Description

technical field [0001] The invention relates to the use of a polymer material in the field of fermented food, in particular to the use of a PTFE polytetrafluoroethylene film in red yeast rice fermented glutinous rice. Background technique [0002] Jiuniang, also known as sweet wine and fermented glutinous rice, is a traditional fermented food of the Chinese nation and a part of the daily diet of Chinese people. Tianjiuniang is well-known both at home and abroad for its unique mellow and delicious taste. From ancient times to the present, the brewing method of Tianjiu Niang is: wash and soak the glutinous rice overnight, twist it into a paste with your fingers, put it in a steamer and steam it, then pour the glutinous rice out of the steamer to cool down to about 32°C, and then put it into a large bowl. Sprinkle 2% glutinous rice wine koji on the glutinous rice, turn it over while spreading it evenly, and form a trumpet-shaped hole in the center of the rice after spreading it...

AI Technical Summary

Problems solved by technology

The red koji fermented rice contains active Aspergillus and yeast. Even in a refrigerated state, relatively weak fermentation will produce a small amount of carbon dioxide. If there is an opening on the package, the fermented glutinous rice is easily exposed to external invasion. If it is completely sealed, it will make the packaging flat and cause rupture. Therefore, none of the food packaging or bags in the prior art can meet the packaging requirements of this innovative product. Therefore, it is necessary to design a " "breathable packaging", which can effectively prevent the invasion of external bacteria, and can smoothly discharge carbon dioxide, and can reliably maintain the quality of the red yeast rice wine of the present invention. The selection is very strict, and there is no disclosed relevant sealing material in the prior art that can be used for the packaging of red yeast rice wine

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