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A kind of preparation method of high-quality whole-wheat fermented glutinous rice
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A production method and high-quality technology are applied in the production field of high-quality whole-wheat brewing, which can solve the problems of single variety of raw materials and the quality of whole-wheat brewing is not further improved.
Active Publication Date: 2021-06-08
HUAZHONG AGRI UNIV
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[0003] Although the existing technology has optimized the fermentation process, the selection of raw materials is single, and the quality of whole wheatbrewing has not been further improved.
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Embodiment 1
[0042] A method for making high-quality whole-wheat fermented glutinous rice, said method comprising the steps of:
[0043] (1) Soaking: Select 200g of Yumai 52 wheat grains that are plump, shiny and mature, wash them with water for 2 to 3 times, drain them, put them in a clean container, and soak them in a constant temperature water bath at 25°C for 12 hours;
[0044] (2) Fermentation: boil the soaked wheat for 45 minutes under the power of 1000W in an induction cooker, cool to 30°C, and ferment for 48 hours with koji, the amount of koji mixed is 1% of the dry weight of wheat;
[0045] (3) After finishing the fermentation process, add 0.5% cellulase by dry weight of wheat, put it in a constant temperature water bath at 55°C for 1 hour, inactivate the enzyme in a boiling water bath for 5 minutes, and refrigerate for later use.
Embodiment 2～ Embodiment 14
[0047]The preparation method of the high-quality whole-wheat fermented glutinous rice of embodiment 2~embodiment 14 is basically the same as the method adopted in embodiment 1, the only difference is that the wheat raw material (variety) adopted is different, and the wheat variety adopted in embodiment 2~embodiment 14 Yannong 19, Linmai No. 4, Yanmai, Zhoumai 27, Shannong 20, Ji 7369, Jimai 22, Zimai 12, Luyuan 502, Tainong 18, Liangxing 99, Jinnuo 99, Rye .
[0048] The total acid, sugar content, sugar-acid ratio, alcohol content, and juice yield of the whole-wheat fermented glutinous rice prepared in Examples 1-14 above were tested respectively, and the test results are shown in Table 1 below:
[0049] Table 1 The test result table of the total acid, sugar content, sugar-acid ratio, and alcohol content of the whole-wheat fermented glutinous rice prepared in Examples 1-14
[0050]
[0051]
[0052] Note) Different letters after the values in the same column indicate ...
Embodiment 15
[0062] A method for making high-quality whole-wheat fermented glutinous rice, said method comprising the steps of:
[0063] (1) Soaking: select 200g of plump, shiny and mature Jinnuo 99 wheat grains, wash them with water for 2-3 times, drain them, put them in a clean container, and soak them in a constant temperature water bath at 25°C for 15 hours;
[0064] (2) Fermentation: boil the soaked wheat for 28 minutes under the power of 1000W in an electromagnetic oven, spread it to 30°C, and ferment it with koji for 36 hours, the amount of koji mixed is 0.5% of the dry weight of wheat;
[0065] (3) After finishing the fermentation process, add 0.5% cellulase by dry weight of wheat, put it in a constant temperature water bath at 55°C for 1 hour, inactivate the enzyme in a boiling water bath for 5 minutes, and refrigerate for later use.
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Abstract
The invention relates to a production method of high-quality whole wheat fermented glutinous rice, belonging to the technical field of food processing. The preparation method of the present invention comprises the following steps: (1) Soaking: select plump, shiny, and well-maturity wheat grains, wash them with clear water for 2 to 3 times, drain them, put them in a clean container, and soak them in a constant temperature water bath at 25°C for 12 hours. ~15h; (2) Fermentation: boil the soaked wheat for 28-48min, spread it to 30°C, and ferment with koji for 36-48h; (3) After the fermentation process is completed, add 0.5% cellulase of wheat dry weight , put it in a constant temperature water bath at 55°C for 1 hour, inactivate the enzyme in a boiling water bath for 5 minutes, and refrigerate for later use. The whole-wheat fermented glutinous rice prepared by the method of the present invention is high in quality and rich in nutrition, and the present invention, through the correlation research and analysis of the characteristics of the wheat variety and the quality of the whole-wheat fermented glutinous rice, found that the whole-wheat fermented glutinous rice produced by using the Jinnuo 99 wheat variety is comprehensive Highest quality.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing high-quality whole wheat fermented glutinous rice. Background technique [0002] Fermented glutinous rice is not only unique in taste but also rich in nutrition, so it has received more and more attention and research. However, there is no relevant research report on whole-wheat fermented glutinous rice, a traditional flavor food with Chinese characteristics. The previous research of our research group has shown that the content of reducing sugar, free amino acids and fat in whole-wheat fermented glutinous rice wine is similar to that of rice wine, but the total dietary fiber , protein, and mineral content are higher than rice wine, in addition, it also contains functional nutrients such as phenols, carotenoids, lignans, and phytosterols (Xin Rudai 2013; Zeng Shiyu 2017). Therefore, it is of great significance to study and further improve the quali...
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