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Rose flavored fermented glutinous rice and production method thereof

A technology of roses and fermented glutinous rice, which is applied in the direction of food ingredients as taste improvers, food ingredients as odor improvers, food ingredients containing natural extracts, etc. It can solve the problems of insufficient rose fragrance in fermented glutinous rice, large amount of roses, and changing the flavor of fermented glutinous rice. , to achieve the effect of less consumption of roses, high production efficiency and pure taste

Inactive Publication Date: 2016-02-03
钟苏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These two methods have a long production cycle, and the amount of rose used in the raw materials is relatively large, and the beneficial ingredients in roses are likely to be lost during the treatment process. Using roses alone and mixing with fermented glutinous rice will change the flavor of fermented glutinous rice itself, and the rose contained in fermented glutinous rice will change. Insufficient fragrance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: a kind of rose fermented glutinous rice, its raw material comprises by weight: 1000 parts of high-quality Heilongjiang Wuchang glutinous rice, 20 parts of fresh Damask rose, 5 parts of distiller's yeast, 2000 parts of mountain spring water.

[0020] The method for making the above-mentioned rose fermented glutinous rice comprises the following steps:

[0021] 1. Soak glutinous rice: Soak 1000 parts of Heilongjiang Wuchang glutinous rice in 2000 parts of mountain spring water for 1.5 to 2 hours;

[0022] 2. Cage steaming: Steam the soaked glutinous rice in a steamer for 15-24 minutes until it is airy and the rice grains have no hard core;

[0023] 3. Cool down: Take out the glutinous rice that has been steamed, pour it with cold boiled water and stir to disperse, so that the temperature drops to 33-36°C, and drain the excess water;

[0024] 4. Mix koji: Spread the drained glutinous rice, sprinkle koji and stir evenly;

[0025] 5. Altar fermentation: Put t...

Embodiment 2

[0027] Embodiment 2: basically similar to Example 1, the difference is: the raw material selects 3 parts of dried Damascus roses instead of 20 parts of fresh Damascena roses.

Embodiment 3

[0028] Embodiment 3: a kind of rose fermented glutinous rice, its raw material comprises by weight: 1000 parts of high-quality Heilongjiang Wuchang glutinous rice, 18 parts of fresh Damask rose, 4 parts of distiller's yeast, 2000 parts of mountain spring water.

[0029] The method for making the above-mentioned rose fermented glutinous rice comprises the following steps:

[0030] 1. Soak glutinous rice: Soak 1000 parts of Heilongjiang Wuchang glutinous rice in 2000 parts of mountain spring water for 1.5 to 2 hours;

[0031] 2. Cage steaming: Steam the soaked glutinous rice in a steamer for 15-24 minutes until it is airy and the rice grains have no hard core;

[0032] 3. Cool down: Take out the glutinous rice that has been steamed, pour it with cold boiled water and stir to disperse, so that the temperature drops to 33-36°C, and drain the excess water;

[0033] 4. Mix koji: Spread the drained glutinous rice, sprinkle koji and stir evenly;

[0034] 5. Altar fermentation: Put t...

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PUM

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Abstract

The invention relates to the field of foods and particularly relates to rose flavored fermented glutinous rice and a production method thereof. The rose flavored fermented glutinous rice is prepared by the following steps: selecting 1000 parts of glutinous rice, 18-22 parts of fresh rose flowers or 2.5-4 parts of dried rose flowers, 4-6 parts of distiller's yeast and 2000 parts of mountain spring water, immersing the glutinous rice, steaming in a cage, cooling, blending the distiller's yeast, filling into a jar and fermenting, and sterilizing. The rose flowers can be directly fermented with the glutinous rice, without any treatment; the production process is simple, and has a short period and high efficiency; the consumption of the rose flowers is less and the utilization rate of the rose flowers is high; the product effectively preserves beneficial substances of the rose flowers so that the rose flower flavor is combined with a fermented glutinous rice flavor; and the rose flavored fermented glutinous rice has a pure mouth feel and a long aftertaste.

Description

technical field [0001] The invention relates to the field of food, in particular to rose fermented glutinous rice and a preparation method thereof. Background technique [0002] Fermented glutinous rice is also called fermented glutinous rice, rice wine, sweet rice wine, glutinous rice wine, etc. It is a flavor food made from glutinous rice or rice through fermentation. It is rich in carbohydrates, protein, B vitamins, minerals, etc. function of appetite. [0003] Roses are sweet and slightly bitter in taste, slightly warm in nature, and return to the liver, spleen, and stomach meridians, and the fragrance is dispersed. It has the effects of soothing the liver, relieving depression, and regulating blood circulation; it is mainly used to treat chest and diaphragm depression, epigastric cavity, hypochondrium, breast distending pain, irregular menstruation, red and white vaginal discharge, diarrhea and dysentery, bruises, wind arthralgia. Can regulate qi and relieve depressio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/10
CPCA23V2002/00A23V2200/15A23V2200/14A23V2250/21
Inventor 钟苏王庆
Owner 钟苏