Liquid prepared by fermenting glutinous rice and specific microorganisms and preparation method thereof

Abstract

The invention discloses a preparation method of liquid prepared by fermenting glutinous rice and specific microorganisms, which comprises the following steps: step 1, selecting high-quality glutinous rice as a raw material, cleaning and soaking; step 2, cooking the soaked glutinous rice until the glutinous rice is thoroughly cooked, and cooling the cooked glutinous rice to a proper temperature; step 3, selecting specific microbial strains, saccharomycetes or lactic acid bacteria, and performing single or compound fermentation; step 4, mixing the cooked glutinous rice with a selected microbial strain, controlling proper fermentation temperature and time, and fermenting; step 5, monitoring parameters such as pH value and alcohol content in the fermentation process to ensure the product quality; and step 6, after fermentation is finished, filtering, sterilizing and the like are performed to obtain final liquid. The preparation method has the beneficial effects that the flavor of the product can be effectively improved, the nutritional value is increased, and the problems of low nutritional value, poor taste and low production efficiency are solved.

Description

Technical Field

[0001] The invention relates to the field of food biotechnology, in particular to a method for producing novel liquid food by fermenting glutinous rice with specific microorganisms. Background Art

[0002] Traditional fermented foods usually use grains, fruits or vegetables as raw materials and are fermented by adding microorganisms such as yeast and lactic acid bacteria. Glutinous rice and specific microorganism fermentation is a biotechnology process that uses glutinous rice as a raw material and ferments it with specific microorganisms such as yeast and lactic acid bacteria. However, traditional methods have limitations in product taste, nutritional value and production efficiency, such as low nutritional value, poor taste and low production efficiency. Summary of the invention

[0003] 1. Technical issues to be resolved

[0004] In view of the shortcomings of the prior art, the present invention provides a liquid made by fermenting glutinous rice and specific microorganisms and a preparation method thereof, which can effectively improve the flavor of the product and increase the nutritional value, thereby solving the problems of low nutritional value, poor taste and low production efficiency.

[0005] (II) Technical solution

[0006] In order to achieve the above advantages of effectively improving the flavor of the product and increasing the nutritional value, the specific technical scheme adopted by the present invention is as follows:

[0007] A liquid made by fermenting glutinous rice and specific microorganisms, comprising the following steps:

[0008] Step 1: Select high-quality glutinous rice as raw material, and wash and soak it;

[0009] Step 2: Steam and cook the soaked glutinous rice until it is cooked through, and cool it to a suitable temperature;

[0010] Step 3: Select specific microbial strains, yeast or lactic acid bacteria, for single or composite fermentation;

[0011] Step 4: Mix the cooked glutinous rice with the selected microbial strains, control the appropriate fermentation temperature and time, and ferment;

[0012] Step 5: Monitor parameters such as pH value and alcohol content during the fermentation process to ensure product quality;

[0013] Step 6: After the fermentation is completed, the final liquid is obtained through filtering, sterilization and other steps.

[0014] In the step 1, 500 grams of glutinous rice is taken, cleaned and soaked for 24 hours. The glutinous rice is steamed for 45 minutes and cooled to 30°C. The mass ratio of glutinous rice to soft water during the rice cooking process is 1:6-18. A pre-cultured yeast and lactic acid bacteria mixture is added to the glutinous rice. The fermentation is maintained at 30°C for 72 hours. After the fermentation is completed, it is filtered through a fine mesh, pasteurized at 70°C for 30 minutes, and finally filled and sealed to obtain the final fermented liquid product.

[0015] In step 4, the method steps for selecting specific microbial strains are as follows:

[0016] In the first step, the rice is washed and steamed, brown sugar is dissolved in purified water and sterilized, and then the brown rice, brown sugar water and other ingredients are mixed and the pH is adjusted to 5-6. This culture medium provides the nutrients needed by microorganisms.

[0017] In the second step, yeast and lactic acid bacteria are activated using appropriate culture media respectively. Yeast can be cultured overnight in malt wort culture medium, while lactic acid bacteria are cultured overnight in a matrix mixed with MRS culture medium and malt wort culture medium.

[0018] The third step is to inoculate the activated yeast and lactic acid bacteria into the grain mixture in proportion, maintain a suitable fermentation temperature until the fermentation liquid reaches the required acidity, terminate the fermentation and cool down.

[0019] (III) Beneficial effects

[0020] Compared with the prior art, the present invention provides a liquid made by fermenting glutinous rice and specific microorganisms and a preparation method thereof, which has the following beneficial effects:

[0021] It has the ability to produce unique flavors and higher nutritional value by fermenting with specific microorganisms. The fermentation process is controllable, which can ensure the consistency and stability of the product. The production process is simple, suitable for large-scale production, and conducive to reducing production costs. DETAILED DESCRIPTION

[0023] According to an embodiment of the present invention, a liquid prepared by fermenting glutinous rice and specific microorganisms and a preparation method thereof are provided.

[0024] A liquid prepared by fermenting glutinous rice and specific microorganisms according to an embodiment of the present invention comprises the following steps:

[0025] Step 1: Select high-quality glutinous rice as raw material, and wash and soak it;

[0026] Choose high-quality glutinous rice

[0027] Quality requirements: High-quality glutinous rice should be white in color, full in grains, free of impurities and mildew. Choosing high-quality glutinous rice can ensure the taste and nutritional value of the fermented product.

[0028] Variety selection: Different varieties of glutinous rice vary in viscosity, gelatinization properties, etc., and appropriate varieties can be selected according to specific fermentation needs. For example, some varieties may perform better in the saccharification process and are suitable for producing sweet fermented products.

[0029] Cleaning

[0030] Remove impurities: Soak the glutinous rice in clean water for about 30 minutes, then rinse with running water to remove dust, dirt and other impurities on the surface. This step is crucial to maintain the purity and sanitation of the product.

[0031] Improve cleanliness: During the cleaning process, mechanical stirring or the use of specialized cleaning equipment, such as a fully automatic laboratory cleaning machine, can ensure that the glutinous rice is fully cleaned.

[0032] Soaking treatment

[0033] Soaking time: Soak the cleaned glutinous rice in water for about 24 hours to allow the rice grains to fully absorb water and swell. This process helps the glutinous rice to gelatinize evenly during the subsequent steaming process.

[0034] Water temperature control: During the soaking process, water temperature control is also critical. Normal temperature water is usually used for soaking. Too high or too low temperature will affect the water absorption effect of glutinous rice. Soaking in warm water can accelerate the entry of water into the rice grains.

[0035] Step 2: Steam and cook the soaked glutinous rice until it is cooked through, and cool it to a suitable temperature;

[0036] Steaming preparation: Pour the soaked glutinous rice into a steamer or steamer to ensure that the rice grains are evenly heated. Usually gauze or a steamer is used as a cushion to prevent the glutinous rice from directly contacting the bottom of the pot to prevent it from burning.

[0037] Steaming time: The steaming time needs to be adjusted according to the type of glutinous rice and the degree of soaking. Generally, steaming for about 45 minutes can make the glutinous rice fully cooked. During this process, the glutinous rice will absorb water, expand in volume, gelatinize the starch, and the grains will become transparent.

[0038] Cooling glutinous rice

[0039] Cooling purpose: After cooking, the glutinous rice needs to be cooled to a suitable temperature. This step is crucial for subsequent fermentation, because too high a temperature may inhibit or even kill the added microorganisms.

[0040] Cooling method: Place the cooked glutinous rice in a sterile container and cool it naturally or in a water bath to about 30°C. This temperature range is suitable for the growth of most yeasts and lactic acid bacteria.

[0041] Temperature control

[0042] Temperature monitoring: Temperature control is very important throughout the cooking and cooling process. A thermometer can be used to monitor the temperature of the glutinous rice in real time to ensure that it is within the appropriate range.

[0043] Environmental conditions: Ensure the cleanliness of the operating environment and avoid contamination. Cooling under sterile conditions can reduce the involvement of bacteria and ensure the smooth progress of fermentation.

[0044] Step 3: Select specific microbial strains, yeast or lactic acid bacteria, for single or compound fermentation; select microbial strains

[0045] Yeast: Yeast is a type of microorganism widely used in fermentation. It can convert sugars in glutinous rice into alcohol and carbon dioxide. Yeast is indispensable in the production of traditional foods such as glutinous rice wine.

[0046] Lactic acid bacteria: Lactic acid bacteria can convert sugar into lactic acid under anaerobic conditions, which can not only lower the pH value of the environment and inhibit the growth of harmful microorganisms, but also bring a unique sour taste and aroma to fermented products.

[0047] Preparation of microbial strains

[0048] Activation culture: Before fermentation, the microorganisms need to be activated and cultured to achieve a suitable growth state. Yeast can be cultured overnight in malt wort medium, while lactic acid bacteria can be cultured overnight in a matrix mixed with MRS medium and malt wort medium.

[0049] Adjusting concentration: By adjusting the concentration of the culture medium and the culture conditions, the growth rate and activity of the microorganisms can be controlled to meet different fermentation needs.

[0050] Single or multiple fermentation

[0051] Single fermentation: Single fermentation refers to fermentation using one microorganism (yeast or lactic acid bacteria). This method is easy to operate, but the product flavor is relatively single;

[0052] Composite fermentation: Composite fermentation uses yeast and lactic acid bacteria for fermentation at the same time. This method can produce more flavor substances through the interaction of the two microorganisms, making the product have a richer taste and nutritional value, so we use composite fermentation.

[0053] Monitoring the fermentation process

[0054] Temperature control: Temperature control is very important during the fermentation process. Generally speaking, the optimal growth temperature for yeast and lactic acid bacteria is between 25°C and 30°C. Maintaining the fermentation temperature through constant temperature equipment can ensure the activity of microorganisms and fermentation efficiency.

[0055] pH monitoring: The change of pH value during the fermentation process is also an important monitoring indicator. The lactic acid produced by lactic acid bacteria will gradually lower the pH value of the environment, which will affect the fermentation process and the taste of the final product.

[0056] After fermentation, the final liquid is obtained through filtration, sterilization and other steps.

[0057] In the step 1, 500 g of glutinous rice is taken, cleaned and then soaked for 24 hours.

[0058] In the step 2, the glutinous rice is steamed for 45 minutes and cooled to 30° C. In the process of cooking the rice, the mass ratio of the glutinous rice to the soft water is 1:6-18.

[0059] In the step 3, a pre-cultured mixture of yeast and lactic acid bacteria is added to the glutinous rice.

[0060] In step 4, the fermentation is maintained at 30° C. for 72 hours. After the fermentation is completed, the mixture is filtered through a fine mesh.

[0061] In the step 6, pasteurization is performed at 70° C. for 30 minutes, and finally the mixture is filled and sealed to obtain the final fermented liquid product.

[0062] In step 4, the method steps for selecting specific microbial strains are as follows:

[0063] In the first step, the rice is washed and steamed, brown sugar is dissolved in purified water and sterilized, and then the brown rice, brown sugar water and other ingredients are mixed and the pH is adjusted to 5-6. This culture medium provides the nutrients needed by microorganisms.

[0064] In the second step, yeast and lactic acid bacteria are activated using appropriate culture media respectively. Yeast can be cultured overnight in malt wort culture medium, while lactic acid bacteria are cultured overnight in a matrix mixed with MRS culture medium and malt wort culture medium.

[0065] The third step is to inoculate the activated yeast and lactic acid bacteria into the grain mixture in proportion, maintain a suitable fermentation temperature until the fermentation liquid reaches the required acidity, terminate the fermentation and cool down.

[0066] The steps of a kind of acid pulp coagulation method are:

[0067] a. Preliminary preparations: Select high-quality soybeans, soak and grind them into pulp.

[0068] b. Slurrying: boiling the sour pulp (liquid of the present invention) to make it coagulate and shape into tofu.

[0069] c. Solidification: Let the soy milk stand for a while to solidify into tofu and then discard the solidified tofu.

[0070] d. Pressing: Press the solidified tofu with an oil hydraulic press to remove moisture and form thin tofu.

[0071] e. Frying: Press the pressed tofu skin to improve its taste.

[0072] f. Braising: Add spices to the fried tofu skin and braise it to make it into delicious tofu.

[0073] g. Sterilization: The packaging bags are pasteurized at 121 degrees and sterilized at high temperature.

[0074] h. Packaging: The dried tofu is vacuum packed to extend the shelf life of the dried tofu to more than nine months without adding preservatives.

[0075] In the present invention, unless otherwise clearly stipulated and limited, the terms such as "installation", "setting", "connection", "fixation" and "screw-on" should be understood in a broad sense. For example, it can be a fixed connection, a detachable connection, or an integral one; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium; it can be the internal connection of two elements or the interaction relationship between two elements. Unless otherwise clearly defined, ordinary technicians in this field can understand the specific meanings of the above terms in the present invention according to the specific circumstances.

[0076] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing a liquid made by fermenting glutinous rice and specific microorganisms, characterized in that: The following steps are involved: Step 1: Select high-quality glutinous rice as raw material, and wash and soak it; Step 2: Steam and cook the soaked glutinous rice until it is cooked through, and cool it to a suitable temperature; Step 3: Select specific microbial strains, yeast or lactic acid bacteria, for single or composite fermentation; Step 4: Mix the cooked glutinous rice with the selected microbial strains, control the appropriate fermentation temperature and time, and ferment; Step 5: Monitor parameters such as pH value and alcohol content during the fermentation process to ensure product quality; Step 6: After the fermentation is completed, the final liquid is obtained through filtering, sterilization and other steps.

2. The preparation method according to claim 1, characterized in that: In the step 1, 500 g of glutinous rice is taken, cleaned and then soaked for 24 hours.

3. The preparation method according to claim 1, characterized in that: In the step 2, the glutinous rice is steamed for 45 minutes and cooled to 30° C., and the mass ratio of the glutinous rice to the soft water during the rice cooking process is 1:6-18.

4. The preparation method according to claim 1, characterized in that: In the step 3, a pre-cultured mixture of yeast and lactic acid bacteria is added to the glutinous rice.

5. The preparation method according to claim 1, characterized in that: In step 4, the fermentation is maintained at 30° C. for 72 hours, and after the fermentation is completed, it is filtered through a fine mesh.

6. The preparation method according to claim 1, characterized in that: In the step 6, pasteurization is performed at 70° C. for 30 minutes, and finally the mixture is filled and sealed to obtain the final fermented liquid product.

7. The preparation method according to claim 1, characterized in that: In step 4, the method steps for selecting specific microbial strains are as follows: The first step is to wash and steam the rice, dissolve the brown sugar in purified water and sterilize it, then mix the brown rice, brown sugar water and other ingredients and adjust the pH to 5-6. This culture medium provides the necessary nutrients for the microorganisms. In the second step, yeast and lactic acid bacteria are activated with appropriate culture media respectively. Yeast can be cultured overnight in malt wort culture media, while lactic acid bacteria are cultured overnight in a matrix mixed with MRS culture media and malt wort culture media. The third step is to inoculate the activated yeast and lactic acid bacteria into the grain mixture in proportion, maintain a suitable fermentation temperature until the fermentation liquid reaches the required acidity, terminate the fermentation and cool down.

8. The steps of the liquid condensation method of the preparation according to claim 1 are: a. Preparatory work before production: Select high-quality soybeans, soak and grind them; b. Point slurry: After boiling, the acid slurry (liquid of the present invention) is made to coagulate and form tofu; c. Solidification: let the soy milk stand for a period of time to solidify into tofu, and then remove the solidified tofu; d. Pressing: Press the solidified tofu with an oil hydraulic press to remove moisture and make it thin; e. Frying: Press the pressed tofu skin to improve its taste; f. Stewed: Add spices to the fried tofu skin and stew it into delicious tofu; g. Sterilization: pasteurize the packaging bag at 121 degrees and sterilize it at high temperature; h. Packaging: The dried tofu is vacuum packed to extend the shelf life of the dried tofu to more than nine months without adding preservatives.