Red-koji fermented glutinous rice food and its prodn. technique

A technology of red yeast glutinous rice grains and a production process, which is applied in the field of red yeast glutinous rice glutinous rice and its production technology, can solve the problems that the mashed grains have little health-care effect, cannot meet the needs of taste, etc., and achieves the effects of lowering blood cholesterol, simple production process and low alcohol content

Inactive Publication Date: 2006-06-14
漆丹成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the health care effect of this kind of fermented glutinous rice is very little, and the color of this kind of fermented glut

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: choose the high-quality glutinous rice that amylose is below 0.5%, glutinous rice is based on 1000 grams, get 20 grams of red yeast rice, soak rice water and take non-polluting groundwater, produce red yeast rice glutinous rice by following technological process:

[0017] (1) Rice soaking: Soak the glutinous rice in non-polluted groundwater, the amount of water should cover the rice grains, the water temperature is 25°C, and the soaking time is 10 hours.

[0018] (2) Cooking: Drain the glutinous rice, put it in a steamer and cook until it is cooked through (no hard core).

[0019] (3) Cooling: Pour the steamed glutinous rice on the balcony and spread it to 35°C.

[0020] (4) Fermentation: Add red yeast rice with 2% of the weight of glutinous rice (ie 20 grams) to the cooled cooked glutinous rice, mix well, and put it into the tank for fermentation when the temperature drops to 30°C. The temperature of the fermentation environment is kept at 28°C. After 72...

Embodiment 2

[0024] Embodiment 2: The glutinous rice used needs to select high-quality glutinous rice with amylose below 0.5%, and the color of glutinous rice is bright red.

[0025] The production technology of red yeast rice, comprises the following steps:

[0026] (1) Rice soaking: choose glutinous rice, soak it in river water, the amount of water should cover the rice grains, the water temperature is 20°C, and the soaking time is 6 hours;

[0027] (2) Cooking: Drain the glutinous rice, put it in a steamer and steam until it is thoroughly cooked;

[0028] (3) Cooling: Pour the steamed glutinous rice on the balcony and spread it to 37°C;

[0029] (4) Fermentation: Add red yeast rice with 2.2% dry weight of glutinous rice to the cooled cooked glutinous rice, mix well, put it into the tank for fermentation when the temperature drops to 29°C, keep the fermentation environment temperature at 30°C, and ferment for 70 hours, that is made fermented glutinous rice;

[0030] (5) Sterilization:...

Embodiment 3

[0032] Embodiment 3: The glutinous rice used needs to select high-quality glutinous rice with amylose below 0.5%, and the color of glutinous rice is bright red.

[0033] A production process of red yeast rice, comprising the following steps:

[0034] (1) Rice soaking: select glutinous rice and soak it in underground water. The amount of water should be enough to cover the rice grains. The water temperature is 22°C and the soaking time is 12 hours;

[0035] (2) Cooking: Drain the glutinous rice, put it in a steamer and steam until it is thoroughly cooked;

[0036] (3) Cooling: Pour the steamed glutinous rice on the balcony and spread it to 34°C;

[0037] (4) Fermentation: Add red yeast rice with 2.1% dry weight of glutinous rice to the cooled cooked glutinous rice, mix well, put it into the tank for fermentation when the temperature drops to 32°C, keep the fermentation environment temperature at 29°C, and ferment for 71 hours, that is made fermented glutinous rice;

[0038] ...

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PUM

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Abstract

A red-koji type fermented glutinous rice for lowering cholesterol, blood sugar and blood pressure and preventing cancer is proportionally prepared from glutinous rice and red koji through immersing rice in water, steaming, cooling, fermenting and sterilizing.

Description

technical field [0001] The invention relates to a red koji fermented glutinous rice and a production process thereof. technical background [0002] Fermented glutinous rice is a traditional fermented food, which is generally composed of glutinous rice and white koji (sweet wine koji, fermented glutinous rice koji). Loved by people. But the health-care effect of this kind of fermented glutinous rice is very little, and the color of this kind of fermented glutinous rice is the white that follows thousands of years, can not satisfy people's increasingly rich and colorful taste demand. [0003] Since researchers discovered that monacolin K and its related substances were contained in red yeast rice in 1976, Chinese and foreign experts have conducted extensive research on red yeast rice and confirmed that red yeast rice has the functions of lowering blood cholesterol, lowering blood sugar, lowering blood pressure, and preventing cancer. effect. Contents of the invention [0...

Claims

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Application Information

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IPC IPC(8): A23L7/104C12N1/14C12R1/66
Inventor 漆丹成
Owner 漆丹成
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