Preparation technology of fermented glutinous rice suitable for consumption of pregnant women

Abstract

The present invention discloses a preparation technology of fermented glutinous rice suitable for consumption of pregnant women, which belongs to the technical field of food and relates to fermented glutinous rice. The preparation technology of the fermented glutinous rice suitable for consumption of pregnant women consists of the following steps: first fermentation: water is added into proso millet in an amount of 5-8 times as much as the proso millet, the mixture is cooked for 20-30 min, and the cooked mixture is permitted to stand to be fermented for 28-32 days, and the fermented mixture is prepared into a first fermentation liquid; second fermentation: water is added into millet in an amount of 35-40 times as much as the millet, the mixture is heated and brewed into a millet soup, the millet soup is filtered to remove millet granules, the filtered millet soup is cooled to a room temperature, the cooled filtered millet soup is added into the first fermentation liquid, and the mixture is continuously subjected to fermentation at 28-32 DEG C for a fermentation time of 20-35 days to obtain a second fermentation liquid; and filling and sterilizing: the second fermentation liquid is canned and the canned fermentation liquid is sterilized, and the finished product is obtained. The fermented glutinous rice uses the proso millet as a raw material, and millet soup and red dates are added during the fermentation, which not only enrich the nutritional content of the product, but also can achieve the efficacies of beautifying features and keeping young, nourishing yin and supplementing yang, and supplementing blood.

Description

technical field [0001] The invention belongs to the technical field of food and relates to fermented glutinous rice, in particular to a preparation process of fermented glutinous rice suitable for pregnant women. Background technique [0002] Fermented glutinous rice is also called distiller's grains , rice wine, etc., are usually steamed from glutinous rice or rice, and sweet wine koji and water are added. fermentation A flavored food. [0003] Yellow rice is also known as millet, millet Yellow millet, yellow rice, summer millet, and yellow millet are divided into glutinous and non-waxy millets. Yellow rice is native to northern China and was one of the important grain crops in the ancient Yellow River Basin. The output of yellow rice in the northern part of Shanxi is very high, but the main ways of eating it are porridge, cakes, rice , farmers can only produce and sell themselves, and cannot generate economic value. [0004] Traditional fermented glutinous rice ge...

AI Technical Summary

Problems solved by technology

The output of yellow rice in the northern part of Shanxi is very high, but the main ways of eating it are porridge, cakes, rice , farmers can only produce and sell themselves, and cannot generate economic value

[0004] Traditional fermented glutinous rice generally needs to be cooked first when puerpera and women eat it, but the nutritional value of cooked fermented glutinous rice will decrease, the taste will deteriorate, and the original nutrition and flavor of fermented glutinous rice cannot be well maintained; and the existing fermented glutinous glutinous rice No quality for women, especially varieties for maternity and menstruating women