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Fermented glutinous rice and preparation method thereof

A technology for glutinous rice grains and preparations, which is applied in the field of glutinous rice glutinous rice and its preparation, can solve the problems of unsatisfactory health care effect, low quality and low nutritional value, and achieve the effects of reducing cholesterol absorption, enriching nutrition and increasing stool volume.

Inactive Publication Date: 2019-01-18
SHANXI AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the embodiments of the present invention is to provide a method for preparing fermented glutinous rice, which is used to make up for the gap in the existing technology of preparing fermented glutinous rice from purple rice, and to solve the problems of low nutritional value, low quality and unsatisfactory health care effects existing in the prior art

Method used

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  • Fermented glutinous rice and preparation method thereof
  • Fermented glutinous rice and preparation method thereof
  • Fermented glutinous rice and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0032] The present embodiment provides a kind of preparation method of fermented glutinous rice, specifically comprises the following steps:

[0033] Weigh 50g of purple rice. The purple rice was purchased from Yunnan Sanyi Trading Co., Ltd., washed several times to remove impurities, and then soaked in clean water to keep the water surface 5-6cm higher than the surface of the purple rice. Soak it for 12 hours. Purple rice fully absorbs water and swells, usually with a water absorption of 25% to 30%. The soaking process is conducive to the gelatinization of starch. Try to keep the purple rice grains intact when soaking.

[0034] Spread the soaked purple rice evenly on the clean gauze, put it into the steamer and steam for 8 minutes. In order to avoid uneven heating of the purple rice and cause inconsistent softness, it is necessary to keep stirring until the purple rice is cooked thoroughly during the steaming process. Purple rice.

[0035] Spread the purple rice evenly on ...

Embodiment 2

[0041] The present embodiment provides a kind of preparation method of fermented glutinous rice, specifically comprises the following steps:

[0042] Weigh 50g of purple rice, wash it several times to remove impurities, then soak the purple rice in clean water, keep the water surface 5-6cm above the surface of the purple rice, soak for 12 hours, make the purple rice fully absorb water and swell, usually the water absorption is 25% ~30%. The soaking process is conducive to the gelatinization of starch. Try to keep the purple rice grains intact when soaking.

[0043] Spread the soaked purple rice evenly on the clean gauze, put it into the steamer and steam for 5 minutes. In order to avoid uneven heating of the purple rice and cause inconsistent softness, it is necessary to stir continuously until the purple rice is fully cooked during the steaming process. Purple rice.

[0044] Spread the purple rice evenly on the clean gauze, rinse it repeatedly with sterile water (cold boil...

Embodiment 3

[0049] The present embodiment provides a kind of preparation method of fermented glutinous rice, specifically comprises the following steps:

[0050] Weigh 50g of purple rice, wash it several times to remove impurities, then soak the purple rice in clean water, keep the water surface 5-6cm above the surface of the purple rice, soak for 12 hours, make the purple rice fully absorb water and swell, usually the water absorption is 25% ~30%. The soaking process is conducive to the gelatinization of starch. Try to keep the purple rice grains intact when soaking.

[0051] Spread the soaked purple rice evenly on the clean gauze, put it into the steamer and steam for 5 minutes. In order to avoid uneven heating of the purple rice and cause inconsistent softness, it is necessary to stir continuously until the purple rice is fully cooked during the steaming process. Purple rice.

[0052] Spread the purple rice evenly on a clean gauze, and let it cool naturally, so as not to kill the yeas...

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Abstract

An embodiment of the invention discloses fermented glutinous rice and a preparation method thereof. The preparation method comprises the following steps: step S1, purple rice is washed to remove impurities and then immersed in clear water until the water absorption capacity of the purple rice is 25%-30%; Step S2, steaming the soaked purple rice in a steamer, and stirring until the purple rice is cooked thoroughly to obtain purple rice; 3, cool purple rice, adding yeast preparation when that temperature is between 20 DEG C and 30 DEG C, and uniformly stir; 4, build a nest in that cent of the purple rice, adding fermentation broth, and culturing at constant temperature until the fermentation is complete; 5, adding sterile water into that purple rice, and terminate fermentation to obtain fermented glutinous rice grains. Compared with the traditional glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice

Description

technical field [0001] The invention relates to the technical field of fermented wine preparation technology, in particular to fermented glutinous rice and a preparation method thereof. Background technique [0002] As one of the colored rices, purple rice is rich in nutrition and contains eight essential amino acids that cannot be synthesized by the human body and can only be ingested from food, and the content is extremely high. In addition, the starch and cellulose content in purple rice are also high, and it also contains calcium, selenium, zinc, iron and other trace elements. [0003] Fermented glutinous rice, commonly known as rice wine among the people, is also known as Jiuniang, sweet wine and sour wine. It was also called "Li" in the old days. It is a characteristic traditional snack in the Jiangnan area. Traditional fermented glutinous rice is fermented and brewed from glutinous rice (commonly known as glutinous rice), which can not only help digestion, but also r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022
CPCC12G3/02
Inventor 云少君卫蓉蓉张娜宁
Owner SHANXI AGRI UNIV
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