Zongzi based on biological fermentation process and preparation method thereof

Abstract

The invention relates to a preparation method of zongzi based on a biological fermentation process, which comprises the following steps: S1, preparing a compound bacteria preparation: uniformly mixing amylase, rhizopus and lactic acid bacteria according to the weight ratio of the amylase to the rhizopus to the lactic acid bacteria of (1-3): (2-8): (1-2) to prepare the compound bacteria preparation; s2, pre-gelatinization treatment: steaming the raw glutinous rice to enable the glutinous rice to be partially cured and starch to be partially gelatinized, and cooling to room temperature to obtain pre-gelatinized glutinous rice; s3, putting the pre-gelatinized glutinous rice in the step S2 into a fermentation container, inoculating the compound bacteria preparation in the step S1, inoculating according to the proportion that 3-15g of the compound bacteria preparation is correspondingly added into each kg of the pre-gelatinized glutinous rice, and fermenting to obtain fermented glutinous rice; and S4, adding auxiliary materials into the fermented glutinous rice in the step S3, and packaging. The zongzi based on the biological fermentation process is unique in flavor, improves digestibility and contains prebiotics.

Description

Technical Field

[0002] This invention belongs to the field of food processing technology, specifically relating to a zongzi (sticky rice dumpling) based on bio-fermentation technology and its preparation method. Background Technology

[0003] In the traditional rice dumpling processing field, existing techniques have many problems.

[0004] Traditional zongzi (sticky rice dumplings) are typically cooked using high-temperature, high-pressure steaming. On one hand, this process is difficult to maintain continuously and standardized. Because the placement and heating uniformity of each batch of zongzi in the high-temperature, high-pressure equipment are inconsistent, product quality varies, hindering large-scale industrial production. On the other hand, the high-temperature, high-pressure treatment makes the glutinous rice starch structure dense, making it difficult for the human body to digest and absorb. People with weak digestive systems are prone to gastrointestinal discomfort after consuming it.

[0005] Furthermore, traditional high-temperature and high-pressure processes consume a lot of energy and emit a lot of carbon, which does not conform to the concepts of environmental protection and sustainable development. Moreover, the flavor of zongzi produced by traditional methods is monotonous, mainly relying on the flavor of the bamboo leaves, glutinous rice and fillings themselves.

[0006] In home settings, consumers often buy pre-packaged cooked zongzi. After long-term storage and transportation, their freshness decreases, failing to meet consumers' experience of making fresh zongzi from raw to cooked.

[0007] In conclusion, traditional zongzi processing techniques have significant problems in terms of digestibility, production standardization, energy consumption, flavor, and family consumption experience, which urgently require innovative processes to address in order to meet market and consumer demands. Summary of the Invention

[0008] The purpose of this invention is to provide a zongzi (sticky rice dumpling) based on a bio-fermentation process, which has a unique flavor, improved digestibility, and retains prebiotics.

[0009] To achieve the above objectives, the technical solution adopted by the present invention is as follows: A method for preparing zongzi (sticky rice dumplings) based on bio-fermentation technology includes the following steps: S1: To prepare a compound microbial preparation, amylase, rhizopus enzyme and lactic acid bacteria are mixed evenly according to the weight ratio of amylase and Rhizopus: lactic acid bacteria of 1-3:2-8:1-2 to prepare a compound microbial preparation. S2: Pregelatinization treatment, raw glutinous rice is steamed to partially cook the glutinous rice and partially gelatinize the starch, and then cooled to room temperature to obtain pregelatinized glutinous rice; S3: Place the pregelatinized glutinous rice from step S2 into a fermentation container, inoculate it with the compound microbial preparation from step S1, and add 3-15g of compound microbial preparation per kg of pregelatinized glutinous rice. Ferment to obtain fermented glutinous rice. S4: Add the fermented glutinous rice from step S3 to the auxiliary materials and then package it to obtain the final product.

[0010] Furthermore, the steaming described in step S2 is performed by heating in a steam atmosphere at a temperature of 100–105°C for 5–15 minutes.

[0011] Furthermore, the fermentation described in step S3 is carried out at a temperature of 28–35°C and a humidity of 70–85% for 2–4 hours.

[0012] Furthermore, the raw glutinous rice needs to be washed and soaked for 3-5 hours before use.

[0013] Furthermore, the auxiliary material mentioned in step S4 is red bean paste, red dates, or meat.

[0014] A type of zongzi (sticky rice dumpling) based on bio-fermentation technology is prepared using the aforementioned method for preparing zongzi based on bio-fermentation technology.

[0015] The beneficial effects of this invention are: This invention relates to a zongzi (sticky rice dumpling) based on a bio-fermentation process, utilizing a compound microbial preparation including amylase, Rhizopus, and lactic acid bacteria to ferment glutinous rice. During fermentation, Rhizopus secretes amylase to break down large starch molecules into smaller sugar molecules, making the glutinous rice easier to digest. Lactic acid bacteria metabolize and produce organic acids and flavor compounds, which interact with the Rhizopus fermentation products, giving the zongzi a unique flavor that is sweet, refreshing, sticky, and slightly complex in aroma. Simultaneously, the fermented zongzi retains a certain amount of probiotics, regulating the intestinal flora, promoting human health, and solving the problem of traditional zongzi being difficult to digest.

[0016] This invention relates to a zongzi (sticky rice dumpling) based on bio-fermentation technology. The glutinous rice undergoes partial pregelatinization before fermentation, changing the traditional reliance on high temperature and high pressure. Partial pregelatinization alters the physical properties of the glutinous rice, facilitating balanced fermentation by a complex microbial culture. By precisely controlling parameters such as fermentation temperature, humidity, time, and the proportion and amount of the complex microbial preparation, continuous and standardized zongzi production is achieved, ensuring a high degree of consistency in taste, flavor, and quality for each batch, thereby improving production efficiency and product quality stability.

[0017] This invention relates to a zongzi (sticky rice dumpling) based on bio-fermentation technology. It replaces the traditional high-temperature, high-pressure process with fermentation, reducing energy consumption and carbon emissions. Fermentation takes place under relatively mild conditions, eliminating the need for energy-intensive high-temperature, high-pressure equipment, thus aligning with environmental protection principles. Furthermore, the fermented glutinous rice has a looser structure, with some of its internal starch decomposed and transformed, making it easier to cook during subsequent heating, shortening heating time, further saving energy, and improving production efficiency.

[0018] This invention, based on a bio-fermentation process, allows families to make fresh zongzi (sticky rice dumplings) from raw to cooked. Consumers can purchase raw zongzi that has undergone partial pregelatinization and inoculation with a compound microbial culture, and simply steam or heat them at home to enjoy fresh zongzi, satisfying their pursuit of fresh and healthy food and adding to the fun of home cooking. Detailed Implementation

[0019] The present invention will be further described below with reference to embodiments thereof.

[0020] Example 1 This embodiment of a method for preparing zongzi (sticky rice dumplings) based on bio-fermentation technology includes the following steps: S1: To prepare a compound microbial preparation, amylase, rhizopus enzyme and lactic acid bacteria are mixed evenly according to the weight ratio of amylase and Rhizopus: lactic acid bacteria of 3:8:2 to prepare a compound microbial preparation. S2: Pregelatinization treatment: Raw glutinous rice needs to be washed and soaked for 5 hours. The raw glutinous rice is steamed to partially cook the glutinous rice and partially gelatinize the starch. After cooling to room temperature, pregelatinized glutinous rice is obtained. The steaming is carried out in a steam atmosphere at a temperature of 105℃ for 5 minutes.

[0021] S3: Place the pregelatinized glutinous rice from step S2 into a fermentation container, inoculate it with the compound microbial preparation from step S1, and inoculate it at a ratio of 15g of compound microbial preparation per kg of pregelatinized glutinous rice. Fermentation will yield fermented glutinous rice. Fermentation will be carried out at a temperature of 28℃ and a humidity of 85% for 4 hours.

[0022] S4: After adding the fermented glutinous rice from step S3 to the auxiliary ingredients, package it to obtain the final product. The auxiliary ingredients can be red bean paste, red dates, or meat. The packaging method is as follows: traditionally wrap the zongzi by folding the bamboo leaves into a funnel shape, putting in the fermented glutinous rice, raw glutinous rice, and filling, wrapping it up, tying it with cotton thread, and then quickly freezing it in a quick-freezing tunnel before packaging.

[0023] The zongzi based on bio-fermentation technology in this embodiment is prepared using the above-described method for preparing zongzi based on bio-fermentation technology.

[0024] Example 2 This embodiment of a method for preparing zongzi (sticky rice dumplings) based on bio-fermentation technology includes the following steps: S1: To prepare a compound microbial preparation, amylase, rhizopus enzyme and lactic acid bacteria are mixed evenly according to the weight ratio of amylase, Rhizopus: lactic acid bacteria 1:3:2 to prepare a compound microbial preparation. S2: Pregelatinization treatment: Raw glutinous rice needs to be washed and soaked for 3 hours. The raw glutinous rice is steamed to partially cook the glutinous rice and partially gelatinize the starch. After cooling to room temperature, pregelatinized glutinous rice is obtained. The steaming is carried out in a steam atmosphere at a temperature of 100℃ for 15 minutes.

[0025] S3: Place the pregelatinized glutinous rice from step S2 into a fermentation container, inoculate it with the compound microbial preparation from step S1, and inoculate it at a ratio of 10g of compound microbial preparation per kg of pregelatinized glutinous rice. Fermentation will yield fermented glutinous rice. Fermentation will be carried out at a temperature of 30℃ and a humidity of 80% for 3 hours.

[0026] S4: After adding the fermented glutinous rice from step S3 to the auxiliary ingredients, package it to obtain the final product. The auxiliary ingredients can be red bean paste, red dates, or meat. The packaging method is as follows: traditionally wrap the zongzi by folding the bamboo leaves into a funnel shape, putting in the fermented glutinous rice, raw glutinous rice, and filling, wrapping it up, tying it with cotton thread, and then quickly freezing it in a quick-freezing tunnel before packaging.

[0027] The zongzi based on bio-fermentation technology in this embodiment is prepared using the above-described method for preparing zongzi based on bio-fermentation technology.

[0028] Example 3 This embodiment of a method for preparing zongzi (sticky rice dumplings) based on bio-fermentation technology includes the following steps: S1: To prepare a compound microbial preparation, amylase, rhizopus enzyme and lactic acid bacteria are mixed evenly according to the weight ratio of amylase:rhizopus:lactic acid bacteria of 3:5:1 to prepare a compound microbial preparation. S2: Pregelatinization treatment: Raw glutinous rice needs to be washed and soaked for 5 hours. The raw glutinous rice is steamed to partially cook the glutinous rice and partially gelatinize the starch. After cooling to room temperature, pregelatinized glutinous rice is obtained. The steaming is carried out in a steam atmosphere at a temperature of 98-105℃ for 10 minutes.

[0029] S3: Place the pregelatinized glutinous rice from step S2 into a fermentation container, inoculate it with the compound microbial preparation from step S1, and add 2-5g of compound microbial preparation per kg of pregelatinized glutinous rice. Fermentation will yield fermented glutinous rice. Fermentation will be carried out at a temperature of 35℃ and a humidity of 70% for 2 hours.

[0030] S4: After adding the fermented glutinous rice from step S3 to the auxiliary ingredients, package it to obtain the final product. The auxiliary ingredients can be red bean paste, red dates, or meat. The packaging method is as follows: traditionally wrap the zongzi by folding the bamboo leaves into a funnel shape, putting in the fermented glutinous rice and filling, wrapping it up, tying it with cotton thread, and then quickly freezing it in a quick-freezing tunnel before packaging.

[0031] The zongzi based on bio-fermentation technology in this embodiment is prepared using the above-described method for preparing zongzi based on bio-fermentation technology.

[0032] The method for cooking zongzi (sticky rice dumplings) based on bio-fermentation technology of the present invention involves steaming or boiling for 20-35 minutes. Consumers can cook the zongzi in a short time.

[0033] Other embodiments of this disclosure will readily occur to those skilled in the art upon consideration of the specification and practice of the disclosure herein. This disclosure is intended to cover any variations, uses, or adaptations of this disclosure that follow the general principles of this disclosure and include common knowledge or customary techniques in the art not disclosed herein. The specification and examples are to be considered exemplary only, and the true scope and spirit of this disclosure are indicated by the claims.

[0034] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. The scope of patent protection of the present invention shall be determined by the claims. Similarly, any equivalent structural changes made based on the content of the present invention's specification shall also be included within the scope of protection of the present invention.

Claims

1. A method for preparing a zongzi based on a biological fermentation process, characterized in that, Includes the following steps: S1: To prepare a compound microbial preparation, amylase, rhizopus enzyme and lactic acid bacteria are mixed evenly according to the weight ratio of amylase:rhizopus:lactic acid bacteria of 1-3:2-8:1-2 to prepare a compound microbial preparation. S2: Pregelatinization treatment, raw glutinous rice is steamed to partially cook the glutinous rice and partially gelatinize the starch, and then cooled to room temperature to obtain pregelatinized glutinous rice; S3: Place the pregelatinized glutinous rice from step S2 into a fermentation container, inoculate it with the compound microbial preparation from step S1, and add 3-15g of compound microbial preparation per kg of pregelatinized glutinous rice. Ferment to obtain fermented glutinous rice. S4: Add auxiliary materials to the fermented glutinous rice from step S3 and package it to obtain the final product.

2. The method for preparing the bio-fermentation process-based zongzi according to claim 1, characterized in that, The steaming process described in step S2 involves heating in a steam atmosphere at a temperature of 100–105°C for 5–15 minutes.

3. The method for preparing zongzi based on bio-fermentation process according to claim 1, characterized in that, The fermentation described in step S3 is carried out at a temperature of 28–35°C and a humidity of 70–85% for 2–4 hours.

4. The method for preparing zongzi based on bio-fermentation process according to claim 1, characterized in that, The raw glutinous rice needs to be washed and soaked for 3-5 hours before use.

5. The method for preparing zongzi based on bio-fermentation process according to claim 1, characterized in that, The auxiliary ingredients mentioned in step S4 are red bean paste, red dates, or meat.

6. A type of zongzi (sticky rice dumpling) based on a bio-fermentation process, characterized in that, The zongzi (sticky rice dumpling) was prepared using the method for preparing zongzi based on bio-fermentation process as described in claim 1.