Formed fermented glutinous rice and production process thereof

A production process and mash technology, which are applied in the field of forming mash and its production technology, can solve the problems of poor control of specific parameters, unstable flavor of the finished product, scattered and unformed mash, etc., and achieve the finished product with beautiful appearance, beautiful appearance and shape, and taste and flavor. good effect

Active Publication Date: 2015-04-29
CHENGDU JULONG BIOLOGY TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the method of preparing fermented glutinous rice is to make glutinous rice through screening, soaking, cooking, cooling and fermentation processes, steam the screened and soaked glutinous rice, dry it to medium temperature, add it to the fermentation tank, and twist the glutinous rice into powder Distiller's yeast, sprinkle glutinous rice evenly, seal the fermentation tank, put it at a suitable temperature, and ferment for 4-7 days to get the prepared fermented glutinous rice. Generally, manufacturers use this method to produce fermented glutinous rice. In order to ensure the output, they all use

Method used

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  • Formed fermented glutinous rice and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] Example one

[0025] A production process of forming glutinous rice grains, the specific steps are:

[0026] (1) Soaking: Mix the sifted glutinous rice in a ratio of 1:1 by weight of glutinous rice to water and soak, and the soaking time is 12 hours;

[0027] (2) Steaming: Put the soaked glutinous rice in a steamer, the steamer pressure is 0.15Mpa, the cooking temperature is 110°C, and the cooking time is 6 minutes. After the glutinous rice is steamed, the temperature is cooled to normal temperature;

[0028] (3) Koji mixing: The steamed glutinous rice is mixed uniformly at a weight ratio of glutinous rice and koji medicine of 1:0.005, wherein the koji medicine is composed of yeast and rhizopus;

[0029] (4) Bottling: Put the glutinous rice mixed with koji into the sterilized packaging bottle, squeeze the glutinous rice into a glutinous rice ball in the packaging bottle, and open a funnel-shaped cavity in the center of the glutinous rice ball through a former. The depth of the c...

Example Embodiment

[0037] Example two

[0038] Using the process method described in Example 1, 4 batches of prepared mash, numbered A, B, C, and D were subjected to physical and chemical tests. The results are shown in Table 2.

[0039] The reducing sugars are determined by the Lian-Ainong method, and the total acid is determined by the GB / T13662-2000 method. The ratio of sugar to acid is: total reducing sugar / total acid content.

[0040] Table 2 Physical and chemical test results of the second mash product in Example 2

[0041]

[0042] It can be seen from the above data that the shaped glutinous rice produced by the technical scheme of this application has a moderate sugar-to-acid ratio and a sweet but not greasy flavor with moderate acidity from the senses. Therefore, it can be seen that the shaped glutinous rice produced by the technical scheme of this application is shortening fermentation While ensuring the setting effect, it can achieve a good glutinous rice flavor, so the production process ...

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Abstract

The invention discloses formed fermented glutinous rice and a production process thereof. The production process comprises the following steps: extruding soaked, cooked and twisted sticky rice in a packaging bottle into a sticky rice cake, providing a funnel-shaped groove in the center of the sticky rice cake by virtue of a former, directly fermenting and ageing the sticky rice cake after the groove is provided in the packaging bottle, and finally, covering and sterilizing to prepare the formed fermented glutinous rice. The formed fermented glutinous rice produced by adopting the production process can not be scattered in shape, has good forming effect and compactness, is attractive in appearance and excellent in color, and has a good taste; fermentation ventilation, oxygen consumption and temperature parameters can be accurately controlled, the fermentation efficiency is increased, and the fermentation time is shorted by 2-3 days in comparison with a conventional fermentation process up to 1 week.

Description

technical field [0001] The invention relates to the field of fermented glutinous rice and its processing, in particular to a molded fermented glutinous rice and a production process thereof. Background technique [0002] Fermented glutinous rice, also known as fermented glutinous rice, is a traditional snack in southern my country. It is fermented from glutinous rice. It is not only rich in aroma, sweet and sour, with less ethanol content, but also rich in nutrition and has certain health effects. Analysis shows Fermented glutinous rice contains carbohydrates, proteins, peptides, amino acids, B vitamins, calcium, magnesium, potassium, iron, zinc, selenium and other nutrients, as well as alcohols, lipids, organic acids and other flavor components, so it has been used for a long time It is regarded as a good nourishing product. In addition, fermented glutinous rice is often used as an important seasoning in the production of some dishes. [0003] At present, the method of prepa...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L7/104
Inventor 赵定锡刘继勇
Owner CHENGDU JULONG BIOLOGY TECH
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