Purple rice enzyme and preparation method thereof

Abstract

The invention discloses a purple rice enzyme and a preparation method thereof. The purple rice enzyme comprises the following main components in parts by weight: 100-120 parts of high-quality purple rice, 2-3 parts of protease (papain and the like), 2-3 parts of compound probiotics, 1-2 parts of flaccid knotweed herb distiller's yeast (Southern Xiaoqu) and 160-180 parts of purified water. The preparation principle is that the purple rice enzyme is prepared by composite fermentation of the purple rice with the composite probiotics and the flaccid knotweed herb distiller's yeast. The preparationmethod comprises the following specific steps: beating purple grains into rice by a small rice beater, deeply soaking the rice for 5-6 hours, cooking the rice until gelatinization, spreading the ricefor cooling, adding the protease, the compound probiotics, the distiller's yeast and water, uniformly stirring the materials, carrying out primary fermentation, adding water for the second time, carrying out squeezing and filtering, and performing packaging and sterilizing to obtain a finished product. The product disclosed by the invention contains rich amino acids, glucose, organic acids, various probiotics and the like, contains trace alcoholic strength (<0.5%VO), is purple red and bright in color and luster, fragrant and comfortable in smell and moderate in sour and sweet taste, and has relatively good effects of promoting digestion, improving overall gastrointestinal functions and the like.

Description

technical field [0001] The invention belongs to the field of enzyme processing and production, and in particular relates to a preparation method of purple rice enzyme. Background technique [0002] Purple rice is a common food in daily life. It is purple-black in color, sweet in taste, sweet but not greasy, and has high protein and cellulose content in purple rice, so it is rich in nutrition. There are many related products on the market, but through purple rice It is rare to make rice enzymes. The current mainstream enzyme preparation method is mainly made of fruits and vegetables through natural fermentation. Its nutritional content is low, and the taste needs to be adjusted by adding edible sugar. Contents of the invention [0003] The purpose of the present invention is to provide a preparation method of purple rice enzymes, which helps to enrich the types of enzymes on the market, optimize the production process of such enzymes and improve the quality. [0004] The p...

AI Technical Summary

Problems solved by technology

[0002] Purple rice is a common food in daily life. It is purple-black in color, sweet in taste, sweet but not greasy, and has high protein and cellulose content in purple rice, so it is rich in nutrition. There are many related products on the market, but through purple rice It is rare to make rice enzymes. The current mainstream enzyme preparation method is mainly made of fruits and vegetables through natural fermentation. Its nutrient content is low, and the taste is adjusted by adding edible sugar.