High-dietary-fiber fermented purple glutinous rice capable of replenishing blood and preparation method of high-dietary-fiber fermented purple glutinous rice

A technology of high dietary fiber and purple glutinous rice, applied in the direction of food science and the like, can solve the problems that the finished solution is not clear enough, easy to produce excessive acid, easy to turn yellow, etc., and achieves simple and easy implementation, easy industrial production, and good stability. Effect

Inactive Publication Date: 2018-09-28
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are still several problems in fermented glutinous rice food: 1. The appearance of the finished product is not easy to control, and it is easy to turn yellow

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1: Preparation of a high dietary fiber blood enriching purple glutinous rice fermented glutinous rice

[0028] 1. Formula: 33.4 parts of purple glutinous rice, 66.6 parts of pearl glutinous rice, 1.8 parts of bean dregs, 1.2 parts of red date juice, 0.25 parts of Rhizopus niger, 0.38 parts of yeast, 0.22 parts of acid protease, 55 parts of purified water;

[0029] 2. Preparation method:

[0030] 1. Cleaning: Take the glutinous rice in the formula and wash it with tap water to remove impurities such as sediment, and set aside;

[0031] 2. Soaking: Put the cleaned glutinous rice in a container, add 1.2 times of tap water to soak, the soaking temperature is 15°C, and the soaking time is 12 hours;

[0032] 3. Steaming: After soaking, drain the glutinous rice and put it in a fully automatic steamer with a pressure of 101.33kPa and a temperature of 100°C for 40 minutes;

[0033] 4. Cooling: Cool the steamed glutinous rice to 30°C;

[0034]5. Preparation of superfin...

Embodiment 2

[0051] Example 2: Preparation of a high dietary fiber blood enriching purple glutinous rice fermented glutinous rice

[0052] 1. Formula: 33.4 parts of purple glutinous rice, 66.6 parts of pearl glutinous rice, 2.3 parts of bean dregs, 1.8 parts of red date juice, 0.33 parts of Rhizopus niger, 0.51 parts of yeast, 0.28 parts of acid protease, 65 parts of purified water;

[0053] 2. Preparation method:

[0054] 1. Cleaning: Take the glutinous rice in the formula and wash it with tap water to remove impurities such as sediment, and set aside;

[0055] 2. Soaking: Put the cleaned glutinous rice in a container, add 1.2 times of tap water to soak, the soaking temperature is 28°C, and the soaking time is 8 hours;

[0056] 3. Steaming: After soaking, drain the glutinous rice and put it in a fully automatic steamer with a pressure of 101.33kPa and a temperature of 100°C for 40 minutes;

[0057] 4. Cooling: Cool the steamed glutinous rice to 32°C;

[0058] 5. Preparation of ultra-fi...

Embodiment 3

[0068] Example 3: Preparation of a high dietary fiber blood enriching purple glutinous rice fermented glutinous rice

[0069] 1. Formula: 33.4 parts of purple glutinous rice, 66.6 parts of pearl glutinous rice, 2.0 parts of bean dregs, 1.5 parts of red date juice, 0.28 parts of Rhizopus niger, 0.46 parts of yeast, 0.25 parts of acid protease, 62 parts of purified water;

[0070] 2. Preparation method:

[0071] 1. Cleaning: Take the glutinous rice in the formula and wash it with tap water to remove impurities such as sediment, and set aside;

[0072] 2. Soaking: Put the cleaned glutinous rice in a container, add 1.2 times of tap water to soak, the soaking temperature is 23°C, and the soaking time is 10 hours;

[0073] 3. Steaming: After soaking, drain the glutinous rice and put it in a fully automatic steamer with a pressure of 101.33kPa and a temperature of 100°C for 35 minutes;

[0074] 4. Cooling: Cool the steamed glutinous rice to 31°C;

[0075] 5. Preparation of superfi...

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Abstract

The invention relates to high-dietary-fiber fermented purple glutinous rice capable of replenishing blood. The high-dietary-fiber fermented purple glutinous rice is prepared from polished glutinous rice, purified water, bean dregs, red jujube juice, rhizopus nigricans, microzymes, acid protease and the like, and is prepared through the steps of cleaning, soaking, steaming, cooling, preparing, inoculating, fermenting, subpacking, sterilizing, cooling and the like. According to the high-dietary-fiber fermented purple glutinous rice capable of replenishing blood, a specific formula cooperates with a specific preparation method, so that the high-dietary-fiber fermented purple glutinous rice is thorough in fermentation, and is free from the phenomenon that the high-dietary-fiber fermented purple glutinous rice is too sour. The high-dietary-fiber fermented purple glutinous rice is rich in flavor, and good in mouth feel, and can be accepted by vast consumers, the content of the dietary fibersis as high as 1.50%, and when the high-dietary-fiber fermented purple glutinous rice and rice dumpling are eaten, the rice dumplings can be easier to digest. The high-dietary-fiber fermented purple glutinous rice has the function of replenishing blood, is particularly suitable for crowds of lying-in women, crows suffering from anemia and the like. Finished products are clear and transparent, freefrom phenomena of being precipitated and being turbid, and good in stability, and the shelf life is as long as 12 months. The embodiment of the high-dietary-fiber fermented purple glutinous rice is simple and easy to implement, and industrialized production is easy to realize.

Description

technical field [0001] The invention mainly relates to the field of food technology, in particular to a purple glutinous rice fermented glutinous rice with high dietary fiber content and a preparation method thereof. Background technique [0002] Fermented glutinous rice, also known as fermented glutinous rice, sweet wine, and sour wine, was called "li" in the old days. It is made from glutinous rice (also known as Jiangmi) through soaking, cooking, and fermentation. The brewing process is simple, the taste is sweet and mellow, and the ethanol content is extremely high. It is rare, so it is very popular among people. People are used to eating glutinous glutinous rice balls, but some people find it difficult to digest glutinous rice balls. Glutinous rice balls are made of glutinous rice, the main component of which is starch, with a content of about 75%-77%, and mainly amylopectin, which is higher than that of rice. Amylose has only α-1,4-glycosidic bonds, while amylopectin...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L33/00A23L33/21A23L11/00A23L11/50
CPCA23L7/104A23L33/00A23L33/21A23L11/50
Inventor 汪学荣邹朝文周玲邹杰章杰谢爱英
Owner SOUTHWEST UNIVERSITY
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