A method for preparing a traditional resistant starch rice drink

Abstract

This invention belongs to the field of food processing technology, specifically a method for preparing traditional resistant starch rice pudding. The method includes steaming rice, cooling and sprinkling with yeast, fermentation in a container, rinsing the rice residue with clean water, grinding into a slurry, blending, adding seasonings, three cooking processes, hot filling, and high-temperature sterilization. The innovative aspect of this invention is the addition of a water rinsing step after fermentation. Two rinses with room-temperature water remove most of the alcohol and organic acids from the rice residue, eliminating irritating substances such as alcohol and volatile acids, while preserving the natural aroma of the rice to the greatest extent. Combined with the three-cooking process, the starch in the rice pudding is fully gelatinized, producing a caramelized aroma and rich flavor similar to natural rice soup, while removing any raw or fishy taste. This results in a high degree of flavor integration and a smooth, delicate texture. The core process logic is consistent with traditional brewing, requiring no complex production equipment. The process is simple and easy to learn, and can be directly applied to the upgrading of traditional workshops, significantly improving product quality and market competitiveness.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a method for preparing traditional resistant starch rice porridge. Background Technology

[0002] Traditional rice wine, rice syrup, or rice-brewed products are characteristic fermented rice foods in my country, beloved by consumers for their sweet taste and unique rice aroma. The common preparation process in the industry currently involves using glutinous rice or regular rice as raw material, soaking and steaming it, then cooling it and mixing it with rice koji or wine koji. The mixture is then placed in a container for solid or semi-solid fermentation for several days. After fermentation, it is directly pressed or filtered to separate the liquid (rice wine) and the lees. The lees are mostly used as animal feed or discarded directly. Some rice syrup products are made by grinding the lees with water and directly blending them without any special processing.

[0003] The existing rice pudding preparation process and corresponding products have the following defects:

[0004] Fermentation products tend to have a high alcohol and sour taste: In traditional processes, fermentation products are directly ground or pressed, and the final product contains a high alcohol content, usually 3%-15% by volume. It also contains a large amount of organic acids, resulting in a spicy, sour, and astringent taste, which severely limits the target population.

[0005] Fermented rice lees were not effectively cleaned: The lees contain a large amount of alcohol and volatile acidic substances. Direct grinding will cause the product to have an irritating odor and unpleasant taste, which will seriously affect the palatability and flavor purity of the product and mask the natural aroma of the rice itself.

[0006] Poor product system stability: The rice slurry system prepared by direct grinding has poor uniformity, the starch granules are not fully gelatinized, and the finished product is prone to stratification and sedimentation, resulting in a short shelf life; in order to improve stability, most products need to add thickeners and stabilizers, which does not meet the current consumer demand for natural and additive-free foods.

[0007] Inappropriate sterilization methods: Some small workshops only sterilize their products once or not at all, posing a high risk of microbial safety; some industrial products use excessively high-temperature sterilization, which will destroy the rice aroma and flavor of the rice milk, causing a deterioration in taste and reducing product quality. Summary of the Invention

[0008] The purpose of this invention is to overcome the shortcomings of existing technologies and provide a method for preparing traditional resistant starch rice pudding. This method solves the problems of existing products being spicy, sour, astringent, having poor stability, and short shelf life. The resulting rice pudding is low in alcohol and acid, has a rich rice aroma, a mellow taste, and can be stored at room temperature for a long time without the need for stabilizers.

[0009] To achieve the above objectives, the present invention provides the following technical solution: a method for preparing traditional resistant starch rice porridge, comprising the following steps:

[0010] (1) Steaming rice: Select high-quality rice raw materials, wash and soak for 2-4 hours, drain the water and put it in a steamer to steam under normal pressure for 30-40 minutes until the rice is cooked through, the grains are distinct and there is no hard center; a small amount of hot water can be poured in during the steaming process to keep the rice soft.

[0011] (2) Spreading and cooling the rice: Spread the steamed rice on a clean cooling carrier and let it cool naturally to 30-35℃ (warm to the touch); sprinkle the rice koji evenly on the surface of the rice and stir repeatedly until the koji powder and rice are fully mixed evenly; the amount of rice koji used is 0.3%-0.5% of the dry rice mass.

[0012] (3) Container fermentation: Transfer the rice mixed with koji into a clean fermentation container, press it down gently, and make a "well" shaped hole in the middle of the rice to ensure ventilation; cover the container and place it in a constant temperature environment of 25-30℃ for 48-72 hours to obtain fermented rice lees.

[0013] (4) Rinse the rice lees with clean water: Pour the fermented rice lees into a filter cloth or centrifuge to separate and remove most of the wine juice (the wine juice can be collected as a by-product); then rinse the rice lees twice with room temperature clean water at 20-25℃, each time adding water 1-2 times the weight of the rice lees, gently stir the rice lees and drain them to fully remove the residual alcohol, organic acids and some soluble sugars in the rice lees.

[0014] (5) Grinding into a paste: The rinsed rice lees are sent into a grinding equipment to grind into a fine and uniform rice paste; a small amount of water can be added during the grinding process to assist grinding, and the auxiliary water is included in the final total water addition.

[0015] (6) Preparation: Add purified water to the ground rice paste according to the ratio of the original dry rice weight to the total water added in a ratio of 1:5, stir evenly, and obtain standardized prepared rice paste.

[0016] (7) Add seasoning: Add an appropriate amount of seasoning to the prepared rice milk and stir well; you can choose sugar-free original flavor or low sugar flavor according to the product positioning.

[0017] (8) Three cooking steps: Pour the seasoned rice paste into a steamer, heat to boiling, then reduce to low heat and keep simmering for 2-3 minutes. After turning off the heat, let it cool naturally to 70-80℃. Heat to boiling again and keep simmering for 2-3 minutes, then let it cool naturally to 70-80℃. Heat to boiling a third time and keep simmering for 2-3 minutes to complete the three cooking steps.

[0018] (9) Hot filling: After the third boiling, the hot rice paste with a temperature of ≥85℃ is immediately poured into the sterilized packaging container through the filling machine and then sealed. The residual heat of the liquid is used to form a vacuum environment inside the packaging container.

[0019] (10) High temperature sterilization: Put the filled and sealed product into the sterilization kettle and sterilize it at 121℃ for 15-20 minutes. The sterilization time can be adjusted according to the packaging specifications. After sterilization, use reverse pressure to cool to below 40℃, take it out, wipe the packaging surface dry, label it, and pack it into a box to obtain the finished rice milk.

[0020] Furthermore, in step (1), the raw material pretreatment modification is carried out as follows: after the soaked resistant starch rice is drained, it is first subjected to a low temperature retrogradation treatment at 4℃ for 12h to induce the orderly rearrangement of amylose in the rice grains and increase the initial content of resistant starch in the raw material.

[0021] Furthermore, in step (1), the rice raw material is glutinous rice or resistant rice (resistant starch rice), and the corresponding raw material can be selected according to the nutritional positioning of the product.

[0022] Furthermore, in step (2), the cooling carrier is a clean cooling mat or a food-grade cooling bed; the koji is Aspergillus oryzae with a saccharification power ≥800U / g, ensuring the saccharification and fermentation effect.

[0023] Furthermore, in step (3), the fermentation container is a ceramic jar or a food-grade stainless steel tank; the criteria for judging the fermentation endpoint are: the rice becomes soft and juicy, has a rich aroma of wine, the exuded liquid is clear, the alcohol content is 3%-5% vol, and the pH is 4.0-4.5.

[0024] Furthermore, in step (4), the wine juice is separated by filter cloth or centrifuge; the temperature of the water used for rinsing is 20-25℃, and the amount of water added each time is 1-2 times the weight of the rice lees. The rice lees are gently stirred during rinsing.

[0025] Closed-loop recycling of alcohol and water resources: The separated original fermented wine juice and the rinsing waste liquid at each stage are combined, and edible alcohol is recovered using a low-temperature flash evaporation technology of 55℃ and -0.08MPa. The recovery rate can reach more than 90%, which can be sold externally or used as a food processing auxiliary material.

[0026] The residual liquid after flash evaporation is simply filtered and then reused for the first-stage rice lees rinsing. The excess portion can be reused in the raw material soaking process, thus realizing a closed-loop recycling of production water.

[0027] Furthermore, in step (5), the grinding equipment is a stone mill or a colloid mill to ensure the fineness of the rice paste.

[0028] Further, in step (7), the seasoning can be one or two of salt and white sugar, or a pure original flavor product can be made without adding seasoning; wherein the amount of salt added is 0.05%-0.1% of the total mass of rice milk, used to enhance freshness and aroma; the amount of white sugar added does not exceed 5% of the total mass of rice milk, used to adjust sweetness.

[0029] Furthermore, in step (9), the packaging container is a glass bottle or an aluminum can, which is suitable for high-temperature sterilization process requirements.

[0030] Compared with the prior art, the beneficial effects of the present invention are:

[0031] The product is low in alcohol and acid, and suitable for a wide range of people: This invention innovatively adds a step of rinsing the rice lees with clean water after fermentation. Most of the alcohol and organic acids in the rice lees can be removed by rinsing with room temperature water twice. The final product has an alcohol residue of ≤0.5% vol and a total acid of ≤0.2%. It has a mild and non-irritating taste, without any spicy, sour or astringent taste, and is suitable for a wider range of people.

[0032] The rice has a rich and pure aroma and a smooth and mellow taste: the rinsing process removes irritating substances such as alcohol and volatile acids, preserving the natural aroma of the rice to the greatest extent; combined with the three-cooking process, the starch in the rice milk is fully gelatinized, producing a caramelized aroma and mellow taste similar to natural rice soup, while removing the raw fishy smell, resulting in a high degree of flavor integration and a smooth and delicate taste.

[0033] The system exhibits excellent stability and a long shelf life: the three-stage cooking process fully gelatinizes the starch, forming a uniform and stable colloidal system. Combined with the vacuum environment created by hot filling and the 121℃ high-temperature sterilization process, microorganisms can be effectively killed and the uniformity of the system can be maintained for a long time. The product can be stored at room temperature for 6-12 months without the addition of any stabilizers or thickeners, with no obvious precipitation or stratification, and has high microbial safety.

[0034] The process is simple and easy to implement, and it is suitable for upgrading traditional industries: This invention adds only a rinsing process to the traditional rice wine brewing process. The core process logic is consistent with the traditional brewing process. There is no need to add complex production equipment. The process is simple to operate and easy to learn. It can be directly applied to the production upgrade of traditional workshops, which can greatly improve product quality and market competitiveness. Detailed Implementation

[0035] This invention provides the following technical solution: a method for preparing traditional resistant starch rice porridge, comprising the following steps:

[0036] S1, Steamed Rice: Select rice raw materials, wash and soak them, drain them and steam them under normal pressure until the rice is fully cooked; Raw material pretreatment and modification: After the soaked resistant starch rice is drained, it is first subjected to a 4℃ low temperature retrogradation treatment for 12 hours to induce the orderly rearrangement of amylose in the rice grains and increase the initial content of resistant starch in the raw materials.

[0037] The rice used is glutinous rice or rice with a core of rice; the soaking time is 2-4 hours; the normal pressure cooking time is 30-40 minutes, and the rice is cooked until the grains are distinct and there is no hard center. Hot water is poured in during the cooking process to make the rice fluffy.

[0038] S2, Cooling and Sprinkling the Rice Starter: Let the steamed rice cool naturally to 30-35℃, then sprinkle the rice starter evenly into the rice and mix well; the rice starter is Aspergillus oryzae with a saccharification power ≥800U / g; the amount of rice starter used is 0.3%-0.5% of the dry rice mass.

[0039] S3, Container Fermentation: The rice mixed with koji is transferred into a fermentation container, compacted, and then ventilated by opening holes. It is fermented at 25-30℃ for 48-72 hours to obtain fermented rice lees. The fermentation container is a ceramic jar or a stainless steel can. The opening is a "well" shaped hole. The fermentation endpoint is when the rice is soft and juicy, has a rich aroma of wine, and the liquid is clear, with an alcohol content of 3%-5% vol and a pH of 4.0-4.5.

[0040] S4, Rinse the rice lees with clean water: After separating and removing most of the wine juice from the fermented rice lees, rinse the rice lees twice with room temperature clean water, and drain after each rinse; separate the wine juice using a filter cloth or centrifuge; the temperature of the clean water used for rinsing is 20-25℃, and the amount of water added each time is 1-2 times the weight of the rice lees, and the rice lees are gently stirred during rinsing.

[0041] Closed-loop recycling of alcohol and water resources: The separated original fermented wine juice and the rinsing waste liquid at each stage are combined, and edible alcohol is recovered using a low-temperature flash evaporation technology of 55℃ and -0.08MPa. The recovery rate can reach more than 90%, which can be sold externally or used as a food processing auxiliary material.

[0042] The residual liquid after flash evaporation is simply filtered and then reused for the first-stage rice lees rinsing. The excess portion can be reused in the raw material soaking process, thus realizing a closed-loop recycling of production water.

[0043] S5, Grind into a paste: Grind the rinsed rice lees into a fine rice paste; use a stone mill or colloid mill for grinding, and add a small amount of water to assist in the grinding process.

[0044] S6, Preparation: Add purified water to the rice paste according to the original dry rice weight to the total water weight ratio of 1:5 and stir evenly.

[0045] S7, Add seasoning: Add seasoning to the prepared rice milk and mix well; the seasoning is one or two of salt and white sugar; wherein the amount of salt added is 0.05%-0.1% of the total mass of the rice milk, and the amount of white sugar added does not exceed 5% of the total mass of the rice milk.

[0046] S8, Three-stage cooking: Heat the seasoned rice paste to a boil and maintain a gentle boil for 2-3 minutes. After turning off the heat, let it cool naturally to 70-80℃. Repeat the above heating-boiling-cooling operation twice to complete the three-stage cooking.

[0047] S9, Hot filling: After the third boiling, the hot rice paste at a temperature ≥85℃ is immediately poured into a sterilized packaging container and sealed; the packaging container is a glass bottle or aluminum can; a vacuum environment is formed inside the packaging container after hot filling.

[0048] S10, High-Temperature Sterilization: Place the sealed product in a sterilizing autoclave and sterilize at 121℃ for 15-20 minutes. After sterilization, cool to obtain the finished product. After sterilization, use reverse pressure cooling to below 40℃, then wipe dry, label, and pack.

[0049] The resulting rice milk product has an alcohol residue of ≤0.5% vol, a total acidity of ≤0.2%, a shelf life of 6-12 months at room temperature, and no obvious precipitation or stratification.

[0050] Example 1

[0051] The traditional resistant starch rice pudding preparation method described in this embodiment uses glutinous rice as raw material to make the original flavor low-salt version. The specific steps are as follows:

[0052] (1) Steaming rice: Select 10kg of high-quality round glutinous rice, wash it clean and soak it in room temperature water for 3 hours until the rice grains can be easily broken; drain the water and put it in a steamer to steam under normal pressure for 35 minutes until the rice is cooked through, the grains are distinct and there is no hard center; pour a small amount of hot water into the rice during the steaming process to keep the rice soft.

[0053] (2) Spreading and spreading the starter: Spread the steamed rice evenly on a clean food-grade cooling bed and let it cool naturally to 32℃ (slightly warm to the touch); weigh 40g of Aspergillus oryzae starter powder with a saccharification power ≥800U / g, accounting for 0.4% of the dry rice mass, and spread it evenly on the surface of the rice. Stir it repeatedly 3 times until the starter powder and rice are evenly mixed.

[0054] (3) Container fermentation: Transfer the rice mixed with yeast into a clean stainless steel fermentation tank, gently press it down, and dig a "well" shaped hole in the middle of the rice to ensure ventilation; cover the tank and place it in a 28℃ constant temperature fermentation room for 60 hours; fermentation endpoint test: The rice is soft and juicy, with a rich wine aroma, the seeping liquid is clear, the alcohol content is 4.2% vol, and the pH is 4.2, which meets the fermentation endpoint requirements and yields fermented rice mash.

[0055] (4) Rinse the rice lees with clean water: Pour the fermented rice lees into a centrifuge and centrifuge at 3000 r / min for 5 minutes to separate most of the wine juice. Collect the wine juice as a by-product. Then rinse the rice lees twice with room temperature clean water at 22℃. The first time, add water at 1.5 times the weight of the rice lees, stir gently for 5 minutes and drain. The second time, add water at 1 times the weight of the rice lees, stir for 3 minutes and drain to fully remove residual alcohol, organic acids and some soluble sugars.

[0056] (5) Grinding into a paste: Send the rinsed rice lees into a colloid mill. Add a small amount of water to assist in the grinding process. Grind twice to make a fine and uniform rice paste with no obvious grainy texture.

[0057] (6) Preparation: The original dry glutinous rice weighs 10kg. According to the ratio of dry rice to total water weight of 1:5, the final total weight of rice paste should be 60kg. Add pure water to the ground rice paste until the total weight of rice paste reaches 60kg, and stir evenly.

[0058] (7) Add seasoning: Add 30g of food-grade salt to the prepared rice paste, accounting for 0.05% of the total mass of the rice paste, stir well to highlight the natural rice aroma.

[0059] (8) Three cooking steps: Pour the seasoned rice paste into a jacketed steamer, heat it over high heat until boiling, then reduce to low heat and keep it simmering for 2.5 minutes. After turning off the heat, let it cool naturally to 75°C. Heat it again until boiling and keep it simmering for 2.5 minutes. Let it cool naturally to 75°C. Heat it a third time until boiling and keep it simmering for 2.5 minutes to complete the three cooking steps.

[0060] (9) Hot filling: After the third boiling, the hot rice paste at a temperature of 90°C is immediately poured into a sterilized 500mL glass bottle through a fully automatic filling machine. Then the bottle is sealed with a screw cap, and the residual heat of the liquid is used to create a vacuum environment inside the bottle.

[0061] (10) High temperature sterilization: Place the filled and sealed product into a water bath sterilizer, set the sterilization temperature to 121℃, and keep it warm for 18 minutes; after sterilization, cool it down to 38℃, take it out, wipe the water off the bottle, label it, pack it into a box, and you will get the finished rice milk.

[0062] The finished product, after being stored at room temperature away from light for 10 months, showed no obvious sedimentation or stratification, and the total bacterial count, coliform count, and other microbial indicators met the requirements of GB7101-2021 "National Food Safety Standard for Beverages".

[0063] Example 2

[0064] The traditional resistant starch rice pudding preparation method described in this embodiment uses core resistant rice (resistant starch rice) as raw material to make a slightly sweet version. The specific steps are as follows:

[0065] (1) Steaming rice: Select 10kg of high-quality core rice, wash it clean, soak it in room temperature water for 4 hours, drain the water, put it in a steamer and steam it under normal pressure for 40 minutes until the rice is cooked through, the grains are distinct and there is no hard center; during the steaming process, add a small amount of hot water to keep the rice soft.

[0066] (2) Spreading and cooling: Spread the steamed rice evenly on a clean bamboo mat and let it cool naturally to 35°C; weigh 50g of Aspergillus oryzae powder with a saccharification power ≥800U / g, accounting for 0.5% of the dry rice mass, and sprinkle it evenly on the surface of the rice, and stir repeatedly until the powder and rice are evenly mixed.

[0067] (3) Container fermentation: Transfer the rice mixed with yeast into a clean earthenware jar, press it down gently, and dig a "well" shaped hole in the middle to facilitate ventilation; cover the jar and place it in a constant temperature environment of 30℃ for 48 hours to ferment; fermentation endpoint test: The rice is soft and juicy, with a rich aroma of wine, the liquid is clear, the alcohol content is 4.8% vol, and the pH is 4.0, which meets the requirements of the fermentation endpoint and yields fermented rice lees.

[0068] (4) Rinse the rice lees with clean water: Pour the fermented rice lees into a food-grade filter cloth and squeeze out most of the wine juice; then rinse the rice lees twice with room temperature clean water at 25°C, each time adding water twice the weight of the rice lees, gently stir and drain.

[0069] (5) Grinding into a paste: The rinsed rice lees are put into a stone mill for grinding. A small amount of water is added during the grinding process to help grind into a fine and uniform rice paste.

[0070] (6) Preparation: The original dry core rice weighs 10kg. According to the ratio of dry rice to total water weight of 1:5, add pure water until the total weight of rice paste is 60kg and stir evenly.

[0071] (7) Add seasoning: Add 2.5 kg of white sugar (4.17% of the total mass of rice milk) and 60 g of salt (0.1% of the total mass of rice milk) to the prepared rice milk and stir until completely dissolved and mixed.

[0072] (8) Three cooking steps: Pour the seasoned rice paste into a steamer, heat it to boiling and keep it simmering for 3 minutes, turn off the heat and let it cool naturally to 80°C; heat it to boiling again and keep it simmering for 3 minutes, then let it cool naturally to 80°C; heat it to boiling a third time and keep it simmering for 3 minutes to complete the three cooking steps.

[0073] (9) Hot filling: After the third boiling, immediately pour the hot rice paste at a temperature of 88°C into a sterilized 330mL aluminum can and then seal it.

[0074] (10) High temperature sterilization: Put the filled and sealed product into the sterilizer, set the temperature to 121℃, and keep it warm for 20 minutes for sterilization; after sterilization, back pressure cool to 35℃, take it out, wipe the can dry, label it, pack it into a box, and the finished rice milk is obtained.

[0075] The finished product, when stored at room temperature away from light for 12 months, showed no obvious sedimentation or stratification, met the microbial standards, and retained the nutritional characteristics of resistant starch.

[0076] Example 3

[0077] The traditional resistant starch rice pudding preparation method described in this embodiment uses glutinous rice as raw material to make a pure, unsweetened version. The specific steps are as follows:

[0078] (1) Steaming rice: Select 10kg of high-quality long glutinous rice, wash it clean, add room temperature water and soak for 2 hours, drain the water and put it in a steamer to steam under normal pressure for 30 minutes until the rice is cooked through, the grains are distinct and there is no hard center; during the steaming process, add a small amount of hot water to keep the rice soft.

[0079] (2) Spreading and spreading the starter: Spread the steamed rice on a clean cooling bed and let it cool naturally to 30°C; weigh 30g of Aspergillus oryzae powder (saccharification power ≥800U / g, accounting for 0.3% of the dry rice mass), spread it evenly on the surface of the rice, and stir it evenly.

[0080] (3) Container fermentation: The rice mixed with yeast is transferred into a stainless steel fermentation tank, compacted, and then a "well" shaped hole is dug for ventilation; the tank lid is covered and placed in an environment of 25℃ for 72 hours for fermentation; fermentation endpoint test: the rice is soft and juicy, with a rich wine aroma, the liquid is clear, the alcohol content is 3.5% vol, and the pH is 4.5, which meets the fermentation endpoint requirements and yields fermented rice lees.

[0081] (4) Rinse the rice lees with clean water: Pour the fermented rice lees into a centrifuge to separate the wine juice; then rinse the rice lees twice with room temperature clean water at 20℃, each time adding water equal to the weight of the rice lees, gently stir and drain.

[0082] (5) Grinding into a paste: The rinsed rice lees are sent into a colloid mill for grinding to make a fine rice paste.

[0083] (6) Preparation: Add purified water to the rice paste until the total weight of the rice paste is 60kg, according to the ratio of dry rice to total water weight of 1:5, and stir evenly.

[0084] (7) Add seasoning: No seasoning is added to make pure original rice pudding, preserving the most authentic rice aroma.

[0085] (8) Three cooking steps: Pour the rice paste into a steamer, heat it to a boil and keep it simmering for 2 minutes, turn off the heat and let it cool naturally to 70°C; heat it to a boil again and keep it simmering for 2 minutes, then let it cool naturally to 70°C; heat it to a boil a third time and keep it simmering for 2 minutes to complete the three cooking steps.

[0086] (9) Hot filling: After the third boiling, immediately pour the hot rice paste at a temperature of 86°C into sterilized glass bottles and seal them.

[0087] (10) High temperature sterilization: Place the product in a sterilizer and sterilize at 121°C for 15 minutes; after sterilization, cool it down to 36°C, wipe it dry, label it, and pack it into boxes to obtain the finished product.

[0088] The finished product, stored at room temperature away from light for 9 months, showed no obvious sedimentation or stratification, and retained a pure and natural rice aroma.

[0089] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. It will be apparent to those skilled in the art that the present invention is not limited to the details of the above exemplary embodiments, and that the present invention can be implemented in other specific forms without departing from the spirit or basic characteristics of the present invention. Therefore, the embodiments should be regarded as exemplary and non-limiting in all respects. The scope of the present invention is defined by the appended claims rather than the foregoing description, and therefore all changes falling within the meaning and scope of the equivalents of the claims are intended to be included within the present invention.

[0090] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A method for preparing traditional resistant starch rice porridge, characterized in that, Includes the following steps: S1, Steamed Rice: Select rice raw materials, wash and soak them, then pre-treat and modify the raw materials, drain them and steam them under normal pressure until the rice is fully cooked. S2, Cool and Sprinkle with Koji: Let the steamed rice cool naturally to 30-35℃, then sprinkle the rice koji evenly into the rice and mix well. S3, Container Fermentation: Transfer the rice mixed with koji into a fermentation container, compact it, open the holes for ventilation, and ferment at 25-30℃ for 48-72 hours to obtain fermented rice lees; S4, Rinse the rice lees with clean water: After separating and removing most of the wine juice from the fermented rice lees, rinse the rice lees twice with clean water at room temperature. Drain after each rinse, and the separated wine juice is recycled in a closed loop for reuse. S5, Grind into a paste: Grind the rinsed rice lees into a fine rice paste; S6, Preparation: Add purified water to the rice paste according to the original dry rice weight to the total water weight ratio of 1:5 and stir evenly. S7, Add seasoning: Add seasoning to the prepared rice paste and mix well; S8, Three-stage cooking: Heat the seasoned rice paste to a boil and maintain a gentle boil for 2-3 minutes. After turning off the heat, let it cool naturally to 70-80℃. Repeat the above heating-boiling-cooling operation twice to complete the three-stage cooking. S9, Hot filling: After the third boiling, immediately pour the hot rice paste at a temperature ≥85℃ into the sterilized packaging container and seal it. S10, High-temperature sterilization: Place the sealed product in a sterilizing kettle and sterilize it at 121℃ for 15-20 minutes. After sterilization, cool it to obtain the finished product.

2. The method for preparing a traditional resistant starch rice porridge according to claim 1, characterized in that: In step S1, the raw material is pretreated and modified: after the soaked resistant starch rice is drained, it is first subjected to a low temperature retrogradation treatment at 4℃ for 12 hours to induce the orderly rearrangement of amylose in the rice grains and increase the initial content of resistant starch in the raw material.

3. The method for preparing a traditional resistant starch rice porridge according to claim 1, characterized in that: In step S1, the rice raw material is glutinous rice or glutinous rice; the soaking time is 2-4 hours; the normal pressure steaming time is 30-40 minutes, and the rice is steamed until the grains are distinct and there is no hard center. Hot water is poured in during the steaming process to make the rice fluffy.

4. The method for preparing a traditional resistant starch rice porridge according to claim 1, characterized in that: In step S2, the koji is Aspergillus oryzae with a saccharification power ≥800U / g; the amount of koji used is 0.3%-0.5% of the dry rice mass.

5. The method for preparing a traditional resistant starch rice porridge according to claim 1, characterized in that: In step S3, the fermentation container is a ceramic jar or a stainless steel can; the opening is a "well" shaped hole; the fermentation endpoint is that the rice is soft and juicy, has a rich aroma of wine, the liquid is clear, the alcohol content is 3%-5% vol, and the pH is 4.0-4.

5.

6. The method for preparing a traditional resistant starch rice porridge according to claim 1, characterized in that: In step S4, the wine juice is separated using a filter cloth or a centrifuge; the temperature of the clean water used for rinsing is 20-25℃, and the amount of water added each time is 1-2 times the weight of the rice lees. The rice lees are gently stirred during rinsing. Closed-loop recycling of alcohol and water resources: The separated original fermented wine juice and the rinsing waste liquid at each stage are combined, and edible alcohol is recovered using a low-temperature flash evaporation technology at 55℃ and -0.08MPa, with a recovery rate of over 90%. The residual liquid after flash evaporation is simply filtered and then reused for the first-stage rice lees rinsing. The excess portion can be reused in the raw material soaking process, thus realizing a closed-loop recycling of production water.

7. The method for preparing a traditional resistant starch rice porridge according to claim 1, characterized in that: In step S5, a stone mill or colloid mill is used for grinding, and a small amount of water is added during the grinding process to assist grinding.

8. The method for preparing a traditional resistant starch rice porridge according to claim 1, characterized in that: In step S7, the seasoning is one or both of salt and white sugar; wherein the amount of salt added is 0.05%-0.1% of the total mass of rice milk, and the amount of white sugar added does not exceed 5% of the total mass of rice milk.

9. The method for preparing a traditional resistant starch rice porridge according to claim 1, characterized in that: In step S9, the packaging container is a glass bottle or an aluminum can; after hot filling, a vacuum environment is formed inside the packaging container. In step S10, after sterilization, the temperature is cooled to below 40°C using reverse pressure, followed by wiping dry, labeling, and packing.

10. The method for preparing a traditional resistant starch rice porridge according to claim 1, characterized in that: The resulting rice milk product has an alcohol residue of ≤0.5% vol, a total acidity of ≤0.2%, a shelf life of 6-12 months at room temperature, and no obvious precipitation or stratification.