Preparation method of fermented rice

A technology for sweet wine brewing and fruit juice, applied in the preparation of wine, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of single component, poor functionality, unstable product performance, etc. The effect of nutrition

Pending Publication Date: 2019-03-08
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing fermented glutinous rice has relatively single ingredients and poor functionality. In addition, there are many traditional brewing processes, and the control of each process depends on experience. In the production, the product performance is often unstable due to improper operation; , affecting the quality of the wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Weigh 150g of brown rice, 100g of corn and 50g of glutinous rice, wash and mix well, soak for 6 hours, steam in a pot for 40 minutes, take out and stir to cool down to 35°C for later use; weigh 60g of the above juice, 300g of rice and 6g of wine medicine, Stir for 22 minutes, put into an airtight container and ferment for 60 hours at a temperature of 52°C, then transfer to -5°C and freeze for 10 hours to remove moisture to obtain the product.

Embodiment 2

[0016] Weigh 60g of grapes, 10g of grapefruit, 20g of oranges, 15g of blueberries, 25g of strawberries and crush and filter the juice for later use; weigh 300g of glutinous rice, wash and mix well, soak for 6 hours, steam in a pot for 40 minutes, take out and stir to cool down to 35°C for later use; weigh 60g of the above-mentioned fruit juice, 300g of glutinous rice and 6g of wine medicine, stir for 22 minutes, put them in an airtight container and ferment for 60 hours at a temperature of 52°C, then transfer to -5°C and freeze for 10 hours to remove water, and obtain product.

Embodiment 3

[0018] Weigh 70g of grapes, 13g of grapefruit, 30g of oranges, 18g of blueberries, 30g of strawberries and crush and filter the fruit juices for later use; weigh 180g of brown rice, 120g of corn and 60g of glutinous rice, wash and mix well, soak for 7 hours, put them in a pot and steam After 45 minutes, take it out and stir to cool down to 39°C for later use; weigh 70g of the above-mentioned fruit juice, 300g of rice and 8g of wine medicine, stir for 24 minutes, put it in an airtight container and ferment for 64 hours at a temperature of 60°C, then transfer it to -10°C to freeze for 8 After 1 hour to remove the moisture, the product was obtained.

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PUM

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Abstract

The invention provides a preparation method of fermented rice, and belongs to the technical field of fermented rice preparation. According to the preparation method, fruit juice of grape, grapefruit,orange, blueberries and strawberries and steamed brown rice, corn and sticky rice are used and are mixed according to a certain proportion; medical wine is used for fermentation at the specific temperature; a product is obtained after the fermentation liquid freezing and dewatering. Through the added juice, the fermentation of the fermented rice is more sufficient; the fermented rice has the fruitwine perfume; meanwhile, the nutrition in the fruit juice can be added.

Description

technical field [0001] The invention discloses a method for preparing sweet fermented glutinous rice, which belongs to the technical field of sweet fermented glutinous rice preparation. Background technique [0002] Sweet wine brewed with different names dimples, floating maggots, sweet and pungent, warm in nature, sweet and mellow in taste, can stimulate the secretion of digestive glands, increase appetite, help digestion, rich in nutrition and easy to absorb, it is a traditional fermented food in my country. It is generally made from glutinous rice, which is brewed through processes such as soaking rice, steaming rice, pouring rice, mixing koji, and heat preservation and fermentation. It is rich in glucose, maltose, amino acids, vitamins, minerals, organic acids, polysaccharides, etc. Low alcohol content, high nutritional value and certain medicinal value. However, the existing fermented glutinous rice has relatively single ingredients and poor functionality. In addition,...

Claims

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Application Information

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IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor郭鹏玉蓝
OwnerDALIAN NATIONALITIES UNIVERSITY