Preparation method of assorted sweet fermented rice

A technology of fermented glutinous rice and mixed fermented glutinous rice, which is applied in the field of preparation of assorted fermented fermented glutinous rice, can solve the problems of single ingredients and taste, no special flavor, etc., and achieve the effects of various fruit components, improved taste, and increased nutrients

Inactive Publication Date: 2017-05-31
丁祖宏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The general composition and taste of existing fermented glutinous rice are relatively single, without special flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0021] Example 1:

[0022] Take mulberry 30g; jujube 5g; pumpkin 50g; wolfberry 20g; longan 20g; apple 3g; dogwood 5g; platycodon 3g; honey 35g; ginger 5g;

[0023] (1) The amount of pumpkin, wolfberry, longan, apple, washed and peeled, added to the washed mulberry, pulverized into pulp and mixed evenly for later use;

[0024] (2) Wash the raw jujube kernels, wolfberry, dogwood, platycodon grandiflorum and ginger respectively, and pulverize them to 80 mesh after drying;

[0025] (3) Mix the mixture of step 2 and step 3 evenly, put it into the pot together with glutinous rice and cook it into glutinous rice;

[0026] (4) After the glutinous rice is cooled, add honey and koji and mix well, keep it in a sealed state for 50 days, control the temperature at 25-30 ℃, and adjust the viscosity to obtain the finished fermented brew.

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PUM

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Abstract

The invention discloses a preparation method of assorted sweet fermented rice. The sweet fermented rice is prepared from components as follows: 30-50 parts of mulberries, 5-10 parts of jujube kernels, 30-50 parts of pumpkin, 10-25 parts of fructus lycii, 15-25 parts of longan, 30-50 parts of apples, 3-5 parts of cornus officinalis, 3-5 parts of platycodon grandiflorum, 30-50 parts of honey, 5-10 parts of fresh ginger, 3,000-4,000 parts of glutinous rice and 1,500-2,000 parts of distiller's yeast. The specific preparation method comprises steps as follows: (1) crushing the pumpkin, the fructus lycii, the longan, the apples and the mulberries to prepare pulp; (2) crushing the jujube kernels, the fructus lycii, the cornus officinalis, the platycodon grandiflorum and the fresh ginger for later use; (3) uniformly mixing the mixture and cooking the mixture and the glutinous rice into cooked glutinous rice; (4) adding the honey and the distiller's yeast to the cooled glutinous rice to prepare the finished sweet fermented rice. The method has the benefits as follows: multiple fruit ingredients are added, and the taste is improved greatly while rich nutrients are added.

Description

technical field [0001] The invention belongs to the technical field of preparation of fermented glutinous rice, and particularly relates to a preparation method of assorted fermented fermented glutinous rice. Background technique [0002] my country is the hometown of wine and the birthplace of wine culture. It is one of the earliest countries in the world to make wine. Wine brewing has a long history in my country. Jiu Niu is a kind of flavored snack made from cooked glutinous rice and fermented with wine and medicine. Wine brewing has the effects of invigorating Qi, promoting blood circulation and promoting body fluid. According to modern scientific testing, fermented wine is rich in carbohydrates, proteins, B vitamins, minerals and other essential nutrients for the human body. It contains as many as 16 kinds of amino acids, and also contains a variety of vitamins, carbohydrates, organic acids, proteins, phthalocyanines, inorganic salts and other ingredients. Regular co...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 丁祖宏
Owner 丁祖宏
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