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Method for producing spent-brewer's-grain fermented medicated cakes

A production method and technology of brewer's grains, which are applied in the field of food processing, can solve problems such as growing black hair, achieve the effects of relieving constipation, preventing cardiovascular diseases, and increasing cellulose content

Inactive Publication Date: 2016-11-23
HENGYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Traditional zanba production is only possible in September-November every year when the weather is crisp and clear, and black hairs are prone to appear during the fermentation process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] 1. Brewer's grains treatment: Take fresh beer's grains, add water and beat into beer's grains, according to the mass ratio, the amount of water added is: fresh beer's grains: water is 1:2.

[0037] 2. Rice flour processing: Prepare an appropriate amount (japonica rice: glutinous rice = 1:1) of japonica rice and glutinous rice, soak them in water for 30 minutes, take them out and let them dry for 30 minutes, then mix the japonica rice and glutinous rice into powder.

[0038] 3. Mixing material: mix japonica rice and glutinous rice flour with an appropriate amount of brewer's grains to form a soft and hard dough. The beer's grains are made by adding water to fresh brewer's grains. According to the mass ratio, the amount of water added is: fresh beer Bad: water is 1:1. .

[0039] 4 Forming: After the dough in step 3 is evenly divided into small balls, knead them into small balls with a smooth surface by hand.

[0040] 5 Wrapping powder: After the rice cake is crushed, it...

Embodiment 2

[0049] 1. Processing of brewer's grains: Fresh brewer's grains are dried and ground into powder.

[0050] 2. Rice flour processing: Prepare an appropriate amount (japonica rice: glutinous rice = 1:1) of japonica rice and glutinous rice, soak them in water for 30 minutes, take them out and let them dry for 30 minutes, then mix the japonica rice and glutinous rice into powder.

[0051] 3. Mixing material: add brewer's grain powder to the japonica rice and glutinous rice flour, wherein, according to the weight ratio, the brewer's grain powder is 5% of the whole raw material, and add an appropriate amount of cooling water to adjust the soft and hard dough.

[0052] 4 Forming: After the dough in step 3 is evenly divided into small balls, knead them into small balls with a smooth surface by hand.

[0053] 5 Wrapping powder: After the rice cake is crushed, it is mixed with the raw material powder at a ratio of 1:1, and the rolled rice cake is evenly coated with a layer of the adjuste...

Embodiment 3

[0059] 1. Processing of brewer's grains: Fresh brewer's grains are dried and ground into powder.

[0060] 2. Rice flour processing: Prepare an appropriate amount (japonica rice: japonica rice: 2:1) of japonica rice and glutinous rice, soak them in water for 30 minutes, take them out and let them dry for 30 minutes, mix the japonica rice and glutinous rice together and grind them into powder.

[0061] 3. Mixing material: add brewer's grain powder to the japonica rice and glutinous rice flour, wherein, according to the weight ratio, the brewer's grain powder is 8% of the whole raw material, add an appropriate amount of cooling water to adjust the soft and hard dough.

[0062] 4 Forming: After the dough in step 3 is evenly divided into small balls, knead them into small balls with a smooth surface by hand.

[0063] 5 Wrapping powder: After the rice cake is crushed, it is mixed with the raw material powder at a ratio of 1:1, and the rolled rice cake is evenly coated with a layer o...

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PUM

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Abstract

The invention discloses a method for producing spent-brewer's-grain fermented medicated cakes. The method comprises the following production steps: (1) treating spent brewer's grains; (2) treating rice flour; (3) carrying out mixing; (4) carrying out shaping; (5) carrying out powder wrapping; (6) carrying out tray placing; (7) carrying out fermentation; (8) carrying out drying; (9) carrying out packaging. According to the method, through adding the brewer's grains spent in a beer processing process, the content of dietary fibers in the produced brewer's-grain medicated cakes is increased; meanwhile, through heat-insulated fermentation, technical problems in entire-year production of the medicated cakes, mold control, and the like are solved.

Description

technical field [0001] The invention relates to a method for preparing fermented zanba made of brewer's grains, which belongs to the field of food processing. Background technique [0002] Zanba is a product made from glutinous rice flour and fermented under suitable conditions by adding wine medicine. Because wine medicine is added in the production process, it has the effect of helping digestion. It is used as a food in Hengyang area. A local specialty with a long history. The wine medicine used for Zanba can generally use sweet wine medicine, rice wine medicine, etc. According to the local climate and resource characteristics of Hengyang, the people of Hengyang have researched the wine medicine suitable for the wine of Hengyang Lake. The wine medicine used in Zanba production is called rice wine medicine . Mao Qingzhong and others [1] The research on the microbes and their functions in rice wine medicines shows that the most microorganisms in wine medicines are Paecill...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/10
CPCA23V2002/00A23V2200/30A23V2300/10A23V2300/20
Inventor 宾冬梅易诚张辉军
Owner HENGYANG NORMAL UNIV
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