A blast bead embedded with wine lees and a preparation method thereof

Abstract

The application discloses a kind of embedded wine's explosive pearl and its preparation method, the preparation method of the embedded wine's explosive pearl, comprising: screening rice and preparing rice mixed with wine starter;Complex edible glue and water are mixed uniformly, and the embedding mixed solution is prepared;The rice mixed with wine starter is added to embedding mixed solution, and is mixed uniformly;Mixed uniformly rice-embedding mixed solution is dropped into soluble calcium salt solution and is placed, then is filtered and is washed with ultrapure water to obtain the explosive pearl of embedding rice;The explosive pearl of embedding rice grain is placed in constant-temperature incubator saccharification fermentation;The explosive pearl of embedding rice grain after fermentation is added to the wine juice of matched wine, and is mixed uniformly, and the embedded wine explosive pearl wine is prepared after sterilization.The application is wrapped by using complex edible glue rice grain, and the pollution of miscellaneous bacteria is isolated, so that the micro-fermentation of single rice grain is realized.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and particularly relates to a blast bead embedded with wine lees and a preparation method of the blast bead embedded with wine lees. BACKGROUND

[0002] Wine lees, also known as sweet wine, is a traditional snack in the south of China, which is made of fermented glutinous rice. It has not only rich aroma, sweet and sour taste, and less ethanol content, but also rich nutrition and certain health care effect. For example, moderate consumption of wine lees can meet the human body's various nutritional needs, promote blood circulation, relieve muscle and blood, remove dampness and cold, warm the kidney and assist the yang, and enhance immunity. Research analysis shows that wine lees contains nutrients such as sugars, proteins, lipids, amino acids, B vitamins, calcium, magnesium, potassium, iron, zinc, selenium, and flavor components such as alcohols, lipids, and organic acids. Therefore, wine lees has been regarded as a tonic for a long time. In addition, in the preparation of some dishes, wine lees is often used as an important seasoning.

[0003] At present, the method for preparing wine lees is to prepare rice through screening, soaking, cooking, cooling, and fermentation processes. The rice after screening and soaking is cooked, dried to medium temperature, and then mixed with fermented starter powder evenly. The fermentation tank is sealed and placed in a suitable temperature for 4-7 days to obtain the prepared wine lees. Generally, manufacturers produce wine lees by this method. In order to ensure the yield, a large fermentation tank is used as the fermentation container, and the specific fermentation parameters are difficult to control, resulting in low fermentation efficiency and long fermentation time. The final product wine lees has high alcohol content (4-5%vol), and the rice grains are empty and bitter. In addition, the color of the product will turn yellow after a period of storage, affecting the appearance and taste. SUMMARY

[0004] One of the purposes of the present application is to provide a preparation method of blast beads embedded with rice grains, so as to solve the problems of low fermentation efficiency, long fermentation time, empty and bitter rice grains, and acid and bitter taste in the traditional wine lees manufacturing process.

[0005] The application is realized by the technical scheme, and a preparation method of the explosive beads embedded with wine lees can include the following steps: S100, screening rice and preparing rice mixed with wine starter; S200, uniformly mixing composite edible glue and water to prepare embedding mixed solution; S300, adding the rice mixed with wine starter into the embedding mixed solution and uniformly mixing; S400, dropping the uniformly mixed rice-embedding mixed solution into a soluble calcium salt solution and standing, and then filtering and cleaning with ultrapure water to obtain explosive beads embedded with rice; S500, placing the explosive beads embedded with rice in a constant temperature incubator for saccharification and fermentation; S600, adding the fermented explosive beads embedded with rice into prepared wine lees juice, uniformly mixing, sterilizing, and then preparing explosive beads embedded with wine lees.

[0006] Further, in step S100, the rice can include one or a combination of several of glutinous rice, indica rice, brown rice, red rice, purple rice, black rice and waxy rice.

[0007] Further, in step S100, the temperature for constant temperature storage of the rice mixed with wine starter can be 30℃.

[0008] Further, in step S100, the rice mixed with wine starter is prepared by the following steps: (1) soaking: mixing the screened rice with water in a ratio of 1:1 by weight and then soaking for 6-12 hours; (2) steaming: placing the soaked rice in a steamer, steaming at a steam pressure of 0.05-0.1 Mpa and a temperature of 100-110℃ for 10-20 minutes, and then cooling to room temperature after the rice is cooked; (3) mixing with starter: mixing the cooked rice with starter in a ratio of 1:0.006-0.009 by weight; wherein the starter is composed of yeast, rhizopus and saccharifying enzyme.

[0009] For example, the soaking time can be 6.5, 8, 10.5, 11.5, 12 hours, the steam pressure can be 0.06, 0.07, 0.09, 0.1 Mpa, the steaming temperature can be 102, 104, 107, 109℃, the cooking time can be 11, 13, 15, 17, 20 minutes, and the weight ratio of rice to starter can be 1:0.006, 1:0.007, 1:0.008, 1:0.009.

[0010] Further, the starter can be composed of yeast, rhizopus and saccharifying enzyme.

[0011] Further, in step S100, the rice mixed with wine starter can also be stored at constant temperature for standby, and the temperature for constant temperature storage is 28-32℃.

[0012] Further, in S200, the composite edible glue can include one or a combination of sodium alginate and carrageenan.

[0013] Further, in S200, the components of the embedding mixed solution can include, by weight, the following ingredients: 1-2 parts of sodium alginate, 1-2 parts of carrageenan, and 40-50 parts of ultrapure water.

[0014] Further, in S400, the soluble calcium salt can include one of calcium chloride, calcium acetate, calcium lactate, and calcium bicarbonate.

[0015] Further, the components of the soluble calcium salt solution can include, by weight, the following ingredients: 4-8 parts of soluble calcium salt and 40-50 parts of ultrapure water.

[0016] Further, in S400, the standing time can be 5-10 minutes. For example, it can be 5, 7, 8, 9, or 10 minutes.

[0017] Further, in S400, the ultrapure water is washed 1-5 times.

[0018] Further, in S500, the saccharification and fermentation is carried out under an oxygen-rich condition.

[0019] Further, in S500, the oxygen concentration of the constant-temperature incubator can be 35-40%, the temperature of the constant-temperature incubator can be 28-32℃, and the fermentation time can be 1-2 days. For example, the oxygen concentration of the constant-temperature incubator can be 36, 37, 39, or 40%, the temperature of the constant-temperature incubator can be 29, 29.5, 30.5, 31, or 32℃, and the fermentation time can be 1, 1.5, or 2 days.

[0020] It should be noted that the rice grains wrapped by the Popping Pearl provide a good micro-space environment for fermentation, prevent fermentation failure caused by contamination of miscellaneous bacteria, and greatly improve the success rate. However, the circulation of air is also blocked, and a certain amount of oxygen is needed for better fermentation. To solve this problem, the present application increases the oxygen concentration of the constant-temperature incubator so that the fermentation process is in an oxygen-rich environment. By creating an oxygen-rich environment, the fermentation in the Popping Pearl can be provided with a good environment, and the efficiency of fermentation can be improved.

[0021] Another aspect of the present application provides a Popping Pearl embedding wine, which is prepared according to the method for preparing a Popping Pearl embedding wine as described above.

[0022] Compared with the prior art, the present application has the following advantages and beneficial effects:

[0023] 1、The present application creatively prepares the explosive rice grains to create a new rice wine making process, which is different from the traditional large tank fermentation process, and the present application realizes the anaerobic micro-fermentation of single rice grains by wrapping the rice grains with composite edible glue, so that the carbon dioxide produced by the fermented rice wine is less, and the rice grains are more chewy while ensuring the integrity of the rice grains.

[0024] 2、The present application realizes the fermentation of rice grains by using the characteristics of the explosive rice grains, and since the amount of rice grains wrapped with composite edible glue is small, usually only 1-2 rice grains, the problem of excessive alcohol content causing the rice grains to be empty and sour can be avoided, which can better inhibit the yellowing of rice grains and improve the appearance and taste.

[0025] 3、The explosive rice grains of the present application embed rice grains, yeast, rhizopus and saccharifying enzyme in the internal water phase through edible glue, which can effectively isolate the external environment, prevent bacterial contamination, provide a suitable microenvironment for the saccharification process of rhizopus and saccharifying enzyme, and provide a suitable microenvironment for the growth of yeast, effectively prevent bacterial contamination, improve the efficiency of starch saccharification, and make the fermentation degree more controllable. At the same time, the carbon dioxide produced by fermentation can also make the explosive rice grains more chewy. BRIEF DESCRIPTION OF DRAWINGS

[0026] The drawings described herein are used to provide a further understanding of the embodiments of the present application, constitute a part of the present application, and do not constitute a limitation on the embodiments of the present application. In the drawings:

[0027] Figure 1 The explosive rice grains of the present application are prepared by the method shown in the flow chart. DETAILED DESCRIPTION

[0028] In order to make the purpose, technical scheme and advantages of the embodiments of the present application more clear, the technical scheme in the embodiments of the present application will be described clearly and completely below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are part of the embodiments of the present application, not all the embodiments of the present application.

[0029] Unless otherwise indicated, all technical and scientific terms have the same meaning as those one of ordinary skill in the art of the disclosure would understand. Although preferred methods and materials are described, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present disclosure. All documents mentioned herein are incorporated by reference to disclose and describe in full the methods and / or materials useful in connection to the documents. In case of conflict, the present document will control. As used herein, "comprise", "comprising", "include", "including", "have", "having" and the like are open-ended terms that are intended to mean including, but not limited to. "Parts" as referred to in the following examples are parts by weight.

[0030] In one aspect, the present disclosure provides a method for preparing a rice-embedded exploding bead

[0031] In one exemplary embodiment of the method for preparing a rice-embedded exploding bead, the method can comprise the following steps:

[0032] Step 1: screening rice and preparing rice mixed with wine starter.

[0033] In particular, the rice in the present exemplary embodiment can include one or a combination of several of the following: japonica rice, indica rice, brown rice, red rice, purple rice, black rice, and glutinous rice.

[0034] In particular, the rice mixed with wine starter can be prepared by the following steps:

[0035] (1) Soaking: the screened rice is mixed with water in a weight ratio of 1:1 and soaked for 6-12 hours.

[0036] (2) Steaming: the soaked rice is placed in a steamer, steamed at a steam pressure of 0.05-0.1 Mpa and a temperature of 100-110°C for 10-20 minutes, and then cooled to room temperature.

[0037] (3) Mixing with starter: the steamed rice is mixed with starter in a weight ratio of 1:0.006-0.009, wherein the starter is composed of yeast, rhizopus and glucoamylase.

[0038] In particular, after the rice mixed with wine starter is prepared, the rice mixed with wine starter can be stored at a constant temperature for later use. The constant temperature storage temperature is 28-32°C, and the constant temperature storage time is 2-5 hours. Constant temperature storage can facilitate the preparation of the next process, and also allows for preliminary saccharification of the rice.

[0039] Step 2: mixing the composite edible gum and water uniformly to prepare an embedding mixture.

[0040] Specifically, the composite edible glue in the present example embodiment can be selected from a combination of one or both of sodium alginate and carrageenan. The components of the embedding mixture can include, by weight, 1-2 parts of sodium alginate, 1-2 parts of carrageenan, and 40-50 parts of ultrapure water.

[0041] Step 3: Add the rice mixed with the distiller's yeast into the embedding mixture and mix evenly.

[0042] Step 4: Drop the mixed rice-embedding mixture into the soluble calcium salt solution and stand for a while, then filter and wash with ultrapure water to obtain the embedding rice popping beads.

[0043] Specifically, the soluble calcium salt can include one of calcium chloride, calcium acetate, calcium lactate, and calcium bicarbonate.

[0044] Specifically, the components of the soluble calcium salt solution can include, by weight, 4-8 parts of soluble calcium salt and 40-50 parts of ultrapure water.

[0045] Specifically, the standing time can be 5-10 minutes.

[0046] For example, the standing time can be 5, 7, 8, 9, or 10 minutes.

[0047] Specifically, the washing with ultrapure water can be performed 1-5 times.

[0048] Step 5: Place the embedding rice popping beads in a constant-temperature incubator for saccharification and fermentation.

[0049] Specifically, the saccharification and fermentation can be performed under an oxygen-rich condition.

[0050] Specifically, the oxygen concentration of the constant-temperature incubator is 35-40%, the temperature of the constant-temperature incubator is 28-32°C, and the fermentation time is 1-2 days.

[0051] It should be noted that the popping beads can effectively isolate the external environment and prevent contamination by foreign bacteria by embedding the rice grains, yeast, rhizopus, and saccharifying enzyme in the internal water phase through the edible glue. However, a small amount of oxygen is still needed during the fermentation process of the rice wine. Therefore, the present application performs the saccharification and fermentation process under an oxygen-rich condition, increases the oxygen concentration of the constant-temperature incubator, so that more oxygen molecules can penetrate into the internal water phase of the popping beads, thereby ensuring the smooth progress of the fermentation process.

[0052] Step 6: Add the fermented embedding rice popping beads to the prepared rice wine juice and mix evenly, then sterilize to obtain the embedding rice wine popping beads.

[0053] It should be noted that the wine lees juice can be adjusted according to the actual production of the product needs. For example, the wine lees juice can be obtained by filtering the wine lees juice prepared by using the general fermentation process; or the rice wine can be used, and the sweetness can be adjusted by adding a sweetener to obtain the wine lees juice.

[0054] According to the exemplary embodiments of the present application, a wine lees-embedded BB also provides a wine lees-embedded BB prepared according to the preparation method of the wine lees-embedded BB of the present application.

[0055] In order to better understand the present application, the following examples further illustrate the present application, but the content of the present application is not limited to the following examples.

[0056] Example 1

[0057] The present embodiment provides a wine lees-embedded BB wine lees preparation process, which includes a BB shell and a wine lees wrapped in the BB shell. The BB shell can include a composite colloid, a soluble calcium salt and water, and the wine lees can include glutinous rice particles.

[0058] The composite colloid can include sodium alginate, and the soluble calcium salt can include calcium lactate.

[0059] Specifically, the preparation process of the BB wine lees can include the following steps:

[0060] Step 1: screening rice and preparing rice mixed with wine starter, and storing the rice mixed with wine starter at constant temperature for standby.

[0061] In the present embodiment, the rice is glutinous rice.

[0062] Specifically, in the present embodiment, the rice mixed with wine starter is prepared by the following steps:

[0063] (1) Soaking: the screened glutinous rice can be mixed according to a ratio of 1:1 by weight of glutinous rice and water, and then soaked for 8 hours.

[0064] (2) Steaming: the soaked glutinous rice is placed in a steamer, the steam pressure is 0.06Mpa, the steaming temperature is 100℃, and the cooking time is 15 minutes. After the glutinous rice is cooked, it is cooled to room temperature.

[0065] (3) Mixing with starter: the cooked glutinous rice can be mixed in a ratio of 1:0.007 by weight of glutinous rice and starter, wherein the starter is composed of yeast, rhizopus and saccharifying enzyme.

[0066] The rice mixed with wine starter is stored at 30℃ for 2.5h. Constant temperature storage can facilitate the preparation of the next process, and also can preliminarily saccharify the glutinous rice.

[0067] Step 2: Mix the composite edible glue and water uniformly to prepare an embedding mixture.

[0068] In this embodiment, the composite edible glue is sodium alginate.

[0069] In this embodiment, the embedding mixture includes the following ingredients in parts by weight: 1 part of sodium alginate and 40 parts of ultrapure water.

[0070] Step 3: Add the glutinous rice mixed with the koji into the embedding mixture and mix uniformly.

[0071] Step 4: Drop the mixed glutinous rice-embedding mixture into a solution of soluble calcium salt and stand, then filter and wash with ultrapure water to obtain the explosive pearl with embedded glutinous rice.

[0072] In this embodiment, the soluble calcium salt is calcium lactate. The solution of soluble calcium salt includes the following ingredients in parts by weight: 4 parts of calcium lactate and 40 parts of ultrapure water.

[0073] In this embodiment, the standing time is 5 minutes. After standing for 5 minutes, wash twice with ultrapure water to prepare the explosive pearl with embedded glutinous rice.

[0074] Step 5: Place the explosive pearl with embedded glutinous rice in a constant temperature incubator for saccharification and fermentation, wherein the constant temperature incubator is an oxygen-rich environment.

[0075] In this embodiment, the oxygen concentration of the constant temperature incubator is 37%, the temperature of the constant temperature incubator is 30°C, and the fermentation time is 1.5 days.

[0076] Step 6: Add the fermented explosive pearl with embedded glutinous rice into the prepared rice wine juice, mix uniformly, and sterilize to prepare the explosive pearl rice wine.

[0077] In this embodiment, the rice wine juice is prepared by adding ultrapure water to the rice wine juice obtained by a normal fermentation process. Those skilled in the art can adjust the preparation according to the characteristics of the specific product.

[0078] Embodiment 2

[0079] This embodiment provides a preparation process of explosive pearl rice wine with embedded glutinous rice, which includes an explosive pearl shell and a rice wine wrapped in the explosive pearl shell. The explosive pearl shell can include a composite glue, a soluble calcium salt, and water, and the rice wine can include glutinous rice particles.

[0080] The composite glue can include sodium alginate, and the soluble calcium salt can include calcium lactate.

[0081] The preparation process of the explosive pearl rice wine can include the following steps:

[0082] Step 1: screening rice and preparing rice mixed with koji, and storing the rice mixed with koji at constant temperature for standby.

[0083] In this embodiment, the rice is waxy rice, purple rice and black rice mixed in a weight ratio of 1:0.25:0.25 to obtain mixed rice of waxy rice, purple rice and black rice.

[0084] Specifically, in this embodiment, the mixed rice of waxy rice, purple rice and black rice mixed with koji is prepared by the following steps:

[0085] (1) Soaking: the screened mixed rice can be mixed with water in a weight ratio of 1:1 and then soaked for 7 hours.

[0086] (2) Steaming: the soaked mixed rice is placed in a steamer, the steam pressure is 0.07 MPa, the steaming temperature is 105°C, and the cooking time is 17 minutes. After the mixed rice is cooked, it is cooled to room temperature.

[0087] (3) Mixing with koji: the cooked mixed rice is mixed with koji in a weight ratio of 1:0.006, wherein the koji is composed of yeast, rhizopus and glucoamylase.

[0088] The mixed rice mixed with koji is stored at 30°C for 3 hours. The constant temperature storage can facilitate the preparation of the next process, and also can preliminarily saccharify the waxy rice.

[0089] Step 2: mixing the composite edible gum and water uniformly to prepare the embedding mixture.

[0090] In this embodiment, the composite edible gum is a mixture of sodium alginate and carrageenan.

[0091] In this embodiment, the components of the embedding mixture are as follows in terms of weight parts: sodium alginate 1 part, carrageenan 1 part and ultrapure water 50 parts.

[0092] Step 3: adding the mixed rice mixed with koji into the embedding mixture and mixing uniformly.

[0093] Step 4: dropping the mixed rice-embedding mixture into a soluble calcium salt solution, standing, then filtering and washing with ultrapure water to obtain the popping beads of embedded rice grains.

[0094] In this embodiment, the soluble calcium salt is calcium bicarbonate. The components of the soluble calcium salt solution are as follows in terms of weight parts: calcium bicarbonate 5 parts, ultrapure water 45 parts.

[0095] In this embodiment, the standing time is 8 minutes. After standing for 8 minutes, the popping beads of embedded mixed rice grains are prepared by washing with ultrapure water for 3 times.

[0096] Step 5: The embedded mixed-rice popping ball is placed in an incubator for saccharification and fermentation, and the incubator is an oxygen-rich environment.

[0097] In this embodiment, the oxygen concentration of the incubator is 39%, the temperature of the incubator is 31°C, and the fermentation time is 2 days.

[0098] Step 6: The fermented embedded mixed-rice popping ball is added to the prepared rice wine juice, mixed uniformly, and sterilized to obtain the popping ball rice wine.

[0099] In this embodiment, the rice wine juice is prepared by adding sugar and ultrapure water to rice wine juice. Those skilled in the art can adjust the preparation according to the characteristics of the specific product.

[0100] The embedded mixed-rice popping ball prepared by this embodiment is purple compared to traditional white glutinous rice due to the addition of purple rice and black rice, enriching the color of the product.

[0101] Embodiment 3

[0102] This embodiment provides a preparation process for an embedded mixed-rice popping ball rice wine, which includes a popping ball shell and a rice wine wrapped inside the popping ball shell. The popping ball shell can include a composite colloid, a soluble calcium salt, and water, and the rice wine can include glutinous rice particles.

[0103] The composite colloid can be carrageenan, and the soluble calcium salt can be calcium chloride.

[0104] The preparation process of the popping ball rice wine can include the following steps:

[0105] Step 1: Screen the rice and prepare the rice mixed with koji, and store the rice mixed with koji in a constant temperature environment for later use.

[0106] In this embodiment, the rice is a mixture of glutinous rice and brown rice in a weight ratio of 1:0.5.

[0107] Specifically, in this embodiment, the mixed-rice popping ball is prepared by the following steps:

[0108] (1) Soaking: The screened mixed rice can be mixed with water in a ratio of 1:1 by weight and soaked for 12 hours.

[0109] (2) Steaming: The soaked mixed rice is placed in a steamer, the steam pressure is 0.1 Mpa, the steaming temperature is 110°C, and the cooking time is 20 minutes. After the mixed rice is cooked, it is cooled to room temperature.

[0110] (3) Mixing: the steamed mixed rice is mixed with the koji, which is composed of yeast, rhizopus and glucoamylase, at a ratio of 1:0.009 (mixed rice: koji).

[0111] The mixed rice with koji is stored at 31°C for 5 hours.

[0112] Step 2: The edible composite gel and water are mixed to prepare the embedding mixture.

[0113] In this embodiment, the edible composite gel is carrageenan.

[0114] In this embodiment, the embedding mixture is prepared by mixing the following ingredients: 1 part of carrageenan and 50 parts of ultrapure water.

[0115] Step 3: The mixed rice with koji is added to the embedding mixture and mixed evenly.

[0116] Step 4: The mixed rice-embedding mixture is dropped into the soluble calcium salt solution and left to stand, then filtered and washed with ultrapure water to obtain the puffed rice with embedded grains.

[0117] In this embodiment, the soluble calcium salt is calcium chloride. The soluble calcium salt solution is prepared by mixing the following ingredients: 4 parts of calcium chloride and 50 parts of ultrapure water.

[0118] In this embodiment, the standing time is 10 minutes. After standing for 10 minutes, the puffed rice with embedded grains is prepared by washing 5 times with ultrapure water.

[0119] Step 5: The puffed rice with embedded grains is placed in an incubator with an oxygen-rich environment.

[0120] In this embodiment, the oxygen concentration in the incubator is 40%, the temperature of the incubator is 32°C, and the fermentation time is 1.5 days.

[0121] Step 6: The fermented puffed rice with embedded grains is added to the prepared rice wine juice and mixed evenly, then sterilized to obtain the puffed rice wine.

[0122] In this embodiment, the rice wine juice can be prepared by mixing the rice wine juice obtained by ordinary fermentation with ultrapure water, or by mixing rice wine juice with sugar and ultrapure water. The skilled person in the art can adjust the ingredients according to the characteristics of the product to be produced.

[0123] The embedded rice grain popping ball prepared by the embodiment has more nutrients such as dietary fiber and vitamin B group than traditional glutinous rice because brown rice is added. The brown rice can still well retain the nutrients after fermentation, and the popping ball prepared by adding the fermented brown rice has a more crisp taste.

[0124] The above detailed description further explains the purpose, technical scheme and beneficial effects of the present application. It should be understood that the above description is only a specific embodiment of the present application and is not used to limit the protection scope of the present application. Any modification, equivalent replacement, improvement, etc. within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A method for preparing popping beads embedded with fermented glutinous rice, characterized in that: S100, screening rice to prepare rice mixed with distiller's yeast; S200, uniformly mixing the composite edible gum and water to prepare an embedding mixture; S300, adding the rice mixed with distiller's yeast into the embedding mixture and mixing evenly; S400, dropping the uniformly mixed rice-embedding mixture into a soluble calcium salt solution and letting it stand, then filtering and washing with ultrapure water to obtain rice-embedded popping beads; S500, placing the rice-encapsulated popping beads in a constant temperature incubator for saccharification and fermentation; S600, adding the fermented rice-embedded popping beads to the prepared fermented glutinous rice juice, mixing evenly, and sterilizing to prepare fermented glutinous rice with embedded popping beads; In step S200, the composite edible gum includes one or a combination of sodium alginate and carrageenan; In step S500, saccharification and fermentation are carried out under oxygen-rich conditions; The oxygen concentration of the constant temperature incubator is 35-40%, the temperature of the constant temperature incubator is 28-32° C., and the fermentation time is 1-2 days.

2. The method for preparing popping beads embedded with fermented glutinous rice according to claim 1, characterized in that: In step S100, the rice includes: one or a combination of polished rice, indica rice, brown rice, red rice, purple rice, black rice and glutinous rice.

3. The method for preparing popping beads embedded with fermented glutinous rice according to claim 1, characterized in that: In step S100, the rice mixed with distiller's yeast is prepared by the following steps: (1) Soaking: Mix the screened rice with water in a ratio of 1:1 by weight and soak for 6 to 12 hours; (2) Steaming: Place the soaked rice in a steamer with a steam pressure of 0.05-0.1 MPa and a steaming temperature of 100-110°C for 10-20 minutes. After the rice is cooked, cool it down to room temperature. (3) Mixing koji: Steam the rice and koji in a weight ratio of 1:0.006~0.009; wherein the koji is composed of yeast, rhizopus and saccharifying enzyme.

4. The method for preparing popping beads embedded with fermented glutinous rice according to claim 1, characterized in that: The step S100 further includes storing the rice mixed with the koji at a constant temperature for future use, wherein the constant temperature storage temperature is 28-32°C.

5. The method for preparing popping beads embedded with fermented glutinous rice according to claim 1, characterized in that: In step S200, the components of the embedding mixture include the following ingredients in parts by weight: 1-2 parts of sodium alginate, 1-2 parts of carrageenan, 40-50 parts of ultrapure water.

6. The method for preparing popping beads embedded with fermented glutinous rice according to claim 1, characterized in that: In step S400, the soluble calcium salt includes one of calcium chloride, calcium acetate, calcium lactate and calcium bicarbonate; The components of the soluble calcium salt solution are calculated by weight and include the following ingredients: 4-8 parts of soluble calcium salt, 40-50 parts of ultrapure water.

7. The method for preparing popping beads embedded with fermented glutinous rice according to claim 1, characterized in that: In step S400, the standing time is 5 to 10 minutes; and the ultrapure water is used for 1 to 5 times.

8. A popping bead embedded with fermented glutinous rice, characterized in that: The method for preparing popping beads embedded in fermented glutinous rice according to any one of claims 1 to 7 is prepared.

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