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Germ-left rice fermented food and preparation method thereof

A technology for fermented food and germ-retained rice, which is applied in food preparation, food science, application and other directions, can solve the problems of low popularity of germ-retained rice, single processing method of germ-retained rice, and high germ-containing rate, so as to strengthen the intestinal wall. Peristaltic, easy to absorb, balanced effect of nutrients

Inactive Publication Date: 2015-05-06
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Germ rice, as the name suggests, is the germ and aleurone layer of fragrant rice that can be preserved to the maximum extent. Only fragrant rice with a high germ content and low damage rate can become germ rice. Generally, it is freshly ground germ rice machine with high quality fragrant rice. rice, but the current processing method for rice with germ is relatively simple, which makes rice with germ less popular

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for preparing fermented food with germ rice, comprising the following steps:

[0022] 1) Put 35 parts of embryonic rice, 15 parts of soybeans, and 15 parts of corn into the pot and fry on high heat for 1-2 minutes, take it out, put it in the oven and keep the temperature at 180-200°C for 5-10 minutes to get popcorn , adjust the oven to keep warm temperature, set aside;

[0023] 2) Take 5 parts of raisins and add them to 6 times the mass of cold boiled water and soak for 15-20 minutes. Squeeze the sugar out of the raisins until the color of the water turns dark, and put them in a dark place at 25-30°C for 2-3 days to keep the ambient air clean. Circulate, remove the mold produced on the surface, filter to obtain the fermented juice, and set aside;

[0024] 3) Put the popcorn obtained in step 1) and the fermented raw juice obtained in step 2) into a tank and mix evenly, cover the top with a towel, and ferment for 3-6 hours to obtain fermented popcorn, set aside;...

Embodiment 2

[0032] A method for preparing fermented food with germ rice, comprising the following steps:

[0033] 1) Put 38 parts of embryonic rice, 18 parts of soybeans, and 17 parts of corn into the pot and stir-fry for 1-2 minutes on high heat, take it out, put it in the oven and keep the temperature at 180-200°C for 5-10 minutes to get popcorn , adjust the oven to keep warm temperature, set aside;

[0034] 2) Take 7.5 parts of raisins and add them to 6 times the mass of cold boiled water and soak for 15-20 minutes, squeeze out the sugar from the raisins until the water color becomes dark, and put them in a dark place at 25-30°C for 2-3 days to keep the ambient air Circulate, remove the mold produced on the surface, filter to obtain the fermented juice, and set aside;

[0035] 3) Put the popcorn obtained in step 1) and the fermented raw juice obtained in step 2) into a tank and mix evenly, cover the top with a towel, and ferment for 3-6 hours to obtain fermented popcorn, set aside;

...

Embodiment 3

[0043] A method for preparing fermented food with germ rice, comprising the following steps:

[0044]1) Put 40 parts of embryonic rice, 20 parts of soybeans, and 20 parts of corn into the pot and fry on high heat for 1-2 minutes, take it out, put it in the oven and keep the temperature at 180-200 ° C for 5-10 minutes to get popcorn , adjust the oven to keep warm temperature, set aside;

[0045] 2) Take 8 parts of raisins and add them to 6 times the mass of cold boiled water and soak for 15-20 minutes, squeeze out the sugar from the raisins until the water color becomes dark, and put them in a dark place at 25-30°C for 2-3 days to keep the ambient air Circulate, remove the mold produced on the surface, filter to obtain the fermented juice, and set aside;

[0046] 3) Put the popcorn obtained in step 1) and the fermented raw juice obtained in step 2) into a tank and mix evenly, cover the top with a towel, and ferment for 3-6 hours to obtain fermented popcorn, set aside;

[0047...

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Abstract

The invention discloses germ-left rice fermented food and a preparation method thereof. The germ-left rice fermented food is prepared from the following components in parts by weight: 35-40 parts of germ-left rice, 15-20 parts of soybeans, 15-20 parts of corns, 5-8 parts of raisins, 1-2 parts of rosamultiflora, 1-3 parts of lotus flower distillate, 2-4 parts of lotus japonicas, 1-2 parts of tremella, 3-5 parts of radix glehniae, 1-3 parts of flos arecae, 1-2 parts of ginseng strip, 2-4 parts of rice bean leaves, 3-5 parts of radix codonopsis, 1-3 parts of chinese waxgourd peels, 3-5 parts of tea cream, 1-3 parts of mints, 2-4 parts of clove and 1-2 parts of salt. The germ-left rice fermented food is crisp in taste, strong in fragrance, easy to digest and absorb, and free of inflammation after being eaten.

Description

technical field [0001] The invention relates to a fermented food with germ rice and a preparation method thereof. Background technique [0002] Fermented food has become an important branch of the food industry. In a broad sense, any food produced by the action of microorganisms can be called fermented food. Functional fermented food is mainly produced by high-tech biotechnology (including fermentation method and enzyme method). Foods that can regulate the physiological functions of the body can be produced by extracting substances with certain physiological activities. Fermented foods can form some specific nutritional factors due to the participation of microorganisms in the food processing process, such as glutamine that provides energy for the small intestinal mucosa , short-chain fatty acids for colonic mucosal energy substances, as well as linoleic acid and arginine. [0003] Bacteria used in fermented food mainly include Acetobacter, non-pathogenic Corynebacterium an...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/30A23L1/29A23L33/10
Inventor 张丽琍
Owner ANHUI YANZHIFANG FOOD
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