Preparation technology of black fermented glutinous rice

A preparation process, a technology of fermented glutinous rice, which is applied in the field of black fermented glutinous rice preparation, can solve the problems of being unable to store at room temperature and harsh storage environment, and achieve the effect of suitable alcohol content, unique color and pure smell

Pending Publication Date: 2021-12-14
胡红艳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a preparation process of black fermented glutinous rice to solve the problem that the preservation environment is relatively harsh and cannot be preserved at room temperature in the above-mentioned background technology

Method used

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  • Preparation technology of black fermented glutinous rice

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Effect test

Embodiment 1

[0029] A preparation process for black fermented glutinous rice, comprising the following steps:

[0030] Step 1: Wash, put the raw glutinous rice in a jar, add water to submerge the raw glutinous rice and make it 10 cm higher, stir and knead the raw glutinous rice with a stirring rod for 5 minutes, and wash it repeatedly 3 times;

[0031] Step 2: Soak, add cold water to the cleaned raw glutinous rice to make it submerged to a height of 15 cm, soak for 5 hours;

[0032] Step 3: steaming, put the soaked raw glutinous rice in a steamer, and when the temperature of steam at atmospheric pressure is 110°C, the steaming time is 50 minutes;

[0033] Step 4: cooling down, using 100° C. pure water of 10% of the mass of the cooked raw material glutinous rice to cool down the raw material glutinous rice;

[0034] Step 5: Spread to cool, spread out the raw glutinous rice and let it cool naturally to room temperature 18°C;

[0035] Step 6: Mix the koji, then sprinkle the yeast evenly acc...

Embodiment 2

[0043] A preparation process for black fermented glutinous rice, comprising the following steps:

[0044] Step 1: Wash, put the raw glutinous rice in a jar, add water to submerge the raw glutinous rice and make it 15 cm higher, stir and knead the raw glutinous rice with a stirring rod for 10 minutes, and wash it 3 times;

[0045] Step 2: Soak, add cold water to the cleaned raw rice so that it is submerged to a height of 20 cm, soak for 6 hours;

[0046] Step 3: steaming, put the soaked raw glutinous rice in a steamer, and when the temperature of steam at atmospheric pressure is 120°C, the steaming time is 45 minutes;

[0047] Step 4: cooling down, using 100° C. pure water of 10% of the mass of the cooked raw material glutinous rice to cool down the raw material glutinous rice;

[0048] Step 5: Spread to cool, spread out the raw glutinous rice and let it cool naturally to room temperature 20°C;

[0049] Step 6: Mix the koji, then sprinkle the yeast evenly according to the mas...

Embodiment 3

[0057] A preparation process for black fermented glutinous rice, comprising the following steps:

[0058] Step 1: Washing, put the raw glutinous rice in a tank, add water to submerge the raw glutinous rice and make it 20 cm higher, stir and knead the raw glutinous rice with a stirring rod for 15 minutes, and wash it repeatedly 3 times;

[0059] Step 2: Soak, add cold water to the cleaned raw glutinous rice to make it submerge the glutinous rice to a height of 25 cm, soak for 7 hours;

[0060] Step 3: steaming, put the soaked raw glutinous rice in a steamer, and when the temperature of steam at atmospheric pressure is 130°C, the steaming time is 40 minutes;

[0061] Step 4: cooling down, using 100° C. pure water of 10% of the mass of the cooked raw material glutinous rice to cool down the raw material glutinous rice;

[0062] Step 5: Spread to cool, spread out the raw glutinous rice and let it cool naturally to room temperature 22°C;

[0063]Step 6: Mix the koji, then sprinkl...

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Abstract

The invention belongs to the technical field of fermented glutinous rice brewing and processing, and particularly relates to a preparation technology of black fermented glutinous rice, which comprises the following steps: washing, soaking, steaming, cooling, spreading for cooling, mixing yeast, putting into a cellar, controlling temperature, controlling humidity, fermenting with distiller's yeast, aging and fermenting, and coloring. The fermented glutinous rice brewed by the method is black and red in color, appropriate in alcohol content and good in taste, the mouth feel of the traditional fermented glutinous rice is reserved, and meanwhile, a strong mellow flavor is added; the history that the traditional fermented glutinous rice must be put into a refrigerator is broken through; no additive is added, and black is formed through natural fermentation; the cognition degree that traditional fermented glutinous rice is white is changed; the fermented glutinous rice is more fragrant and sweet by storing, the situation that traditional fermented glutinous rice becomes sour and bitter after being taken out is broken through, and due to the unique technology, the nutritional value of the fermented glutinous rice is greatly improved.

Description

technical field [0001] The invention relates to the technical field of brewing and processing of fermented glutinous rice, in particular to a preparation process of black fermented glutinous rice. Background technique [0002] Fermented glutinous rice is also called fermented glutinous rice, sweet wine. It was called "Li" in the old days, and it is brewed with glutinous rice. It is a traditional specialty wine of the Han nationality. The main raw material is Jiangmi, so it is also called Jiangmi wine. Jiuniang is generally called "rice wine" or "sweet wine" in the north. It is a sweet rice wine fermented from steamed glutinous rice (glutinous rice) mixed with wine yeast (a special microbial yeast). The brewing process is simple, and the taste is sweet and mellow. The alcohol content is extremely low, so it is loved by people. my country has a long history of making wine with high-quality brown glutinous rice for more than a thousand years. Rice wine has become a daily dr...

Claims

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Application Information

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IPC IPC(8): C12G3/022
CPCC12G3/022
Inventor 胡红艳
Owner 胡红艳
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