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Fermented glutinous rice, flower qu for fermented glutinous rice and making method of flower qu

A production method and technology for flowers, applied in food science and other directions, can solve problems such as failure, mashed glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice fermented, moldy and deteriorated fermentation, and the reduction of the number of colonies, etc., to achieve the effect of increasing the proportion, improving the success rate of fermentation, and inhibiting harmful bacteria.

Inactive Publication Date: 2019-03-01
郭军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fermented glutinous rice koji is easily mixed with various harmful miscellaneous bacteria during storage and use. The reproduction of these miscellaneous bacteria greatly reduces the number of beneficial bacteria such as yeast, saccharification bacteria, and lactic acid bacteria, and causes moldy deterioration of fermented glutinous rice during the fermentation process, resulting in fermentation failure.

Method used

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  • Fermented glutinous rice, flower qu for fermented glutinous rice and making method of flower qu

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0028] Picking flower petals, the flowering period of roses is from May to June, and the flowering period of jasmine is from May to August. Both kinds can be picked at the same time, of which 50 grams of rose petals and 50 grams of jasmine petals are picked. Only petals, flower stalks, and leaves are not taken. . Dried in the sun and chopped until passing through a 50-mesh sieve.

[0029] Picking Polygonum japonica, osmanthus leaves, orange leaves, licorice, sweet-leaved grass, etc. and mix them for juice. Among them, Polygonum japonica is the main ingredient, accounting for more than half of the ingredients. It can be soaked for 12 hours before juicing, remove and drain and cut into pieces Crumble and juice.

[0030] Mix 100 grams of chopped rose and jasmine petals, 500 grams of plant juice, and 1500 grams of glutinous rice, knead them into small balls with a diameter of 4-5 cm, and then roll them in the commercial fermented glutinous rice koji to make the surface of the bal...

specific Embodiment 2

[0033] The difference with specific embodiment 1 is that the flower species is different; Osmanthus fragrans flowering period is September-October, and chrysanthemum flowering period is September-November, and full flowering period is all at the end of September, can pluck sweet-scented osmanthus and chrysanthemum simultaneously, wherein 50 grams of sweet-scented osmanthus petals, 50 grams of chrysanthemum petals Gram, only the petals are taken for picking, and the flower pedicles and leaves are not taken. Dried in the sun and chopped to pass through a 20-mesh sieve.

[0034] With 100 grams of chopped chrysanthemum and sweet-scented osmanthus petals, 800 grams of plant juice and 250 grams of Aspergillus oryzae polysaccharide solution, the density of Aspergillus in the Aspergillus oryzae solution is 700,000 / ml; after stirring evenly, airtight fermentation is maintained in a constant temperature box for 33 -36 degrees Celsius, ferment for 12-24 hours.

[0035] The bitterness in...

specific Embodiment 3

[0037] The difference with the specific embodiment 2 is that the types of flowers are different; the lotus flowering period is 5-9 months, the jasmine flowering period is 5-8 months, and the full bloom period is at the end of July-August, and lotus and jasmine can be picked simultaneously, wherein 50 grams of lotus petals, jasmine The petals are 50 grams, only the petals are picked, and the flower stalks and leaves are not taken. Dried in the sun and chopped until passing through a 50-mesh sieve.

[0038] With 100 grams of chopped chrysanthemum and sweet-scented osmanthus petals, 800 grams of plant juice and 250 grams of Aspergillus oryzae polysaccharide solution, the density of Aspergillus in the Aspergillus oryzae solution is 700,000 / ml; after stirring evenly, airtight fermentation is maintained in a constant temperature box for 33 -36 degrees Celsius, ferment for 12-24 hours.

[0039] The difference with specific embodiment 2 also has: before the flower petals and plant le...

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Abstract

The invention relates to a making method of flower qu for fermented glutinous rice. The making method comprises the following steps of taking 1 part of flower petals, performing drying in sunshine, performing breaking to obtain powder until the powder can pass through a sieve of 20-50 meshes, and taking 2-5 parts of plant leaf juice; mixing the broken flower petals and the plant leaf juice with 12-20 parts of polished glutinous rice, adding an appropriate amount of cold boiling water, so that a mixture is pasty, pinching the mixture to obtain small balls of 3-5 centimeters, enabling fermentedglutinous rice qu powder to be attached to the surfaces of the small balls; and performing standing and fermentation to obtain the flower qu. The invention further discloses flowers for the fermentedglutinous rice and the fermented glutinous rice. The obtained flower qu disclosed by the invention not only contains aroma components of flowers and plant leaves, but also increase the ratio of amylomyces to microzymes in the flower qu, the capacity for restraining harmful bacteria is high, and in the fermentation process of the fermented glutinous rice, the success rate for fermentation is increased. The fermented glutinous rice obtained through fermentation has flower and plant fragrance.

Description

technical field [0001] The invention belongs to the field of food, and relates to a technology for making glutinous rice koji, in particular to a method for making fresh flower koji for fermented glutinous rice. Background technique [0002] Fermented glutinous rice is also called fermented glutinous rice or sweet wine. Fermented glutinous rice (also known as glutinous rice) fermented fermented glutinous rice can help digestion and relieve summer heat. The main raw material of fermented glutinous rice is glutinous rice, the brewing process is simple, the taste is sweet and mellow, the ethanol content is very small, the sweetness is warm, sugar, organic acid, vitamin B1, B2, etc., can benefit qi, promote body fluid, promote blood circulation, relieve stagnation, and reduce swelling; Loved by people. In the process of making fermented glutinous rice, fermented glutinous rice koji is the main fermentation preparation. Fermented glutinous rice koji is a preparation of sacchar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/10A23L33/135
CPCA23L7/104A23L33/10A23L33/135
Inventor 郭军
Owner 郭军