A fermentation strain production process for fermented rice buns

Abstract

This invention provides a fermentation strain production process for fermented rice buns, relating to the field of strain preparation and production technology. The process includes: selecting specific glutinous rice, soaking it in cold water for 8-12 hours after selection; removing and rinsing the soaked glutinous rice, steaming it at high temperature for 30-60 minutes, and then cooling it to room temperature; evenly placing the steamed and cooled glutinous rice in a high-temperature sterilized container, adding yeast and purified water, stirring evenly, and piling it into a slope shape, forming a yeast indentation in the center; covering the container with a food-grade film and placing it in a constant temperature environment of 0-5℃ for 70-80 hours for fermentation. The advantages of this invention are: standardized processes (such as specific glutinous rice selection, control of soaking and steaming time, and yeast and water ratio) ensure stable microbial communities; optimization for dough fermentation characteristics enhances flavor; low-temperature constant-temperature fermentation ensures consistent quality between batches; and the resulting strain can be used directly without secondary activation, facilitating industrial application.

Description

Technical Field

[0001] This invention relates to the field of microbial strain preparation and production technology, and in particular to a fermentation strain production process for making fermented rice wine steamed buns. Background Technology

[0002] Sweet fermented rice (also known as glutinous rice wine or fermented glutinous rice) is a traditional fermented food. Its fermentation process mainly relies on the synergistic effect of various microorganisms such as Rhizopus, Mucor, and yeast in the yeast starter. Traditionally, sweet fermented rice is mainly used for direct consumption or as an ingredient in alcoholic beverages and glutinous rice balls. In recent years, steamed buns made with sweet fermented rice (sweet fermented rice steamed buns) have become popular among consumers due to their unique flavor and soft texture.

[0003] Currently, while existing technologies attempt to use fermented rice as a natural yeast in the fermentation process of steamed buns to impart unique flavor and nutritional value to the food, several problems remain in practical application. These include the complex sources of existing fermented rice, unstable microbial composition, and a lack of specific flavor-enhancing strains selected or optimized for the fermentation characteristics of steamed buns, resulting in fermented products with a single flavor profile and insufficient complexity. Furthermore, existing technologies have not yet established a standardized and highly controllable production process for specialized compound microbial strains, making it difficult to precisely control the activity, gas production capacity, and metabolites during fermentation. This hinders the consistency of fermentation efficiency and final product quality between batches, limiting its widespread application in industrialized steamed bun production. Summary of the Invention

[0004] The purpose of this invention is to provide a fermentation strain production process for fermented rice buns, which solves the problems in the prior art caused by the unstable composition of fermented rice bacteria, the lack of specific flavor functional strains optimized for dough fermentation, and the lack of standardized and controllable production processes, resulting in a single fermentation flavor and difficulty in achieving consistent fermentation efficiency and product quality.

[0005] To achieve the above-mentioned objectives, the technical solution adopted by this invention is as follows:

[0006] A process for producing fermentation strains for fermented rice buns, characterized by comprising: selecting specific glutinous rice and soaking it in cold water for 8-12 hours after selection;

[0007] After soaking, drain and rinse the glutinous rice, then steam it at high temperature for 30-60 minutes. Remove and cool to room temperature.

[0008] Place the steamed and cooled glutinous rice evenly in a container that has been sterilized at high temperature, add yeast and purified water, stir well and pile it into a slope shape, forming a yeast nest in the center.

[0009] Cover the container with food-grade film and place it in a constant temperature environment of 0-5℃ for 70-80 hours to obtain a preliminary strain;

[0010] The obtained strains were used as fermentation starters for fermented rice wine steamed buns.

[0011] As an improvement, the glutinous rice is soaked in cold water for 10 hours, and the start and end times of soaking are adjusted according to different seasons such as spring, summer, autumn and winter to ensure that the glutinous rice reaches a consistent water saturation.

[0012] As an improvement, the high-temperature steaming time is controlled at 45 minutes.

[0013] As an improvement, the depth of the yeast cellar is 1-3 cm.

[0014] As an improvement, the amount of yeast added is 0.3% to 0.8% of the dry weight of glutinous rice, and the amount of purified water added is 30% to 50% of the dry weight of glutinous rice.

[0015] As an improvement, the mass ratio of glutinous rice, yeast, and purified water is 100:(0.3-0.7):(30-50).

[0016] As an improvement, the obtained strains can be used directly as liquid fermentation strains for fermented rice wine buns without the need for secondary activation.

[0017] As an improvement, the container is a food-grade special container that is sterilized and cooled to room temperature before the steamed glutinous rice is placed inside.

[0018] As an improvement, the glutinous rice is japonica glutinous rice or indica glutinous rice, with a moisture content of ≤14% and a broken rice rate of ≤5%.

[0019] As an improvement, the fermentation strain is specifically designed for fermenting the dough of fermented rice buns.

[0020] The beneficial effects of this invention are: through standardized production processes (such as specific glutinous rice selection, soaking time control, steaming time, ratio of yeast to purified water, etc.), the composition of the fermentation strain is made more stable.

[0021] Optimizing the fermentation process of fermented rice buns can help improve the flavor profile of the fermented product.

[0022] By precisely controlling fermentation conditions (such as low-temperature constant-temperature fermentation for 70-80 hours), consistency in fermentation efficiency and final product quality between batches is ensured.

[0023] The obtained strains can be used directly as liquid fermentation strains without secondary activation, making them suitable for industrial applications. Detailed Implementation

[0024] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0025] It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the invention. Furthermore, with respect to numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Every smaller range between any stated value or intermediate value within a stated range, and any other stated value or intermediate value within said range, is also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0026] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0027] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be obvious to those skilled in the art. This application specification and embodiments are merely exemplary.

[0028] A process for producing fermentation starter for fermented rice buns, characterized by the following steps: selecting specific glutinous rice, soaking it in cold water for 8-12 hours after selection; removing and rinsing the soaked glutinous rice, steaming it at high temperature for 30-60 minutes, and then cooling it to room temperature; evenly placing the steamed and cooled glutinous rice in a sterilized container, adding yeast and purified water, stirring evenly and piling it into a slope shape, forming a yeast nest in the center; covering the container with a food-grade film and placing it in a constant temperature environment of 0-5℃ for 70-80 hours to obtain a preliminary starter; and using the obtained starter as a fermentation starter for fermented rice buns.

[0029] The glutinous rice is soaked in cold water for 10 hours, with the soaking time adjusted according to the season (spring, summer, autumn, winter) to ensure consistent water absorption. High-temperature steaming is controlled at 45 minutes. The depth of the yeast starter is 1–3 cm.

[0030] The amount of yeast added is 0.3%–0.8% of the dry weight of glutinous rice, and the amount of purified water added is 30%–50% of the dry weight of glutinous rice. The mass ratio of glutinous rice, yeast, and purified water is 100:(0.3-0.7):(30-50). The resulting microbial culture is used directly as the liquid fermentation culture for fermented rice buns without secondary activation. The container is a food-grade special container, which is sterilized and cooled to room temperature before the steamed glutinous rice is placed inside. The glutinous rice is japonica glutinous rice or indica glutinous rice, with a moisture content ≤14% and a broken rice rate ≤5%. The fermentation culture is specifically used for the dough fermentation of fermented rice buns.

[0031] In the process, firstly, select qualified japonica or indica glutinous rice (moisture content ≤14%, broken rice rate ≤5%). After selection, soak in cold water for 8-12 hours (preferably 10 hours, and adjust the start and end times according to the season to ensure consistent water absorption saturation). Then, rinse the glutinous rice, steam it at high temperature for 30-60 minutes (preferably 45 minutes), and remove it to cool to room temperature. Next, evenly place the steamed and cooled glutinous rice into a food-grade container that has been sterilized at high temperature and cooled. Add 0.3%-0.8% of yeast and 30%-50% of purified water by weight of the glutinous rice (mass ratio of glutinous rice: yeast: water = 100:(0.3-0.7):(30-50)). After stirring evenly, pile it into a slope and dig a yeast well 1-3cm deep in the center. Finally, cover the container with food-grade film and place it in a constant temperature environment of 0-5℃ for 70-80 hours. The resulting inoculum can be used directly as a liquid fermentation inoculum for fermented rice buns without secondary activation.

[0032] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A process for producing fermentation starter cultures for fermented rice wine steamed buns, characterized in that, include: Select specific types of glutinous rice, and soak them in cold water for 8–12 hours after selection; After soaking, drain and rinse the glutinous rice, then steam it at high temperature for 30-60 minutes. Remove and cool to room temperature. Place the steamed and cooled glutinous rice evenly in a container that has been sterilized at high temperature, add yeast and purified water, stir well and pile it into a slope shape, forming a yeast nest in the center. Cover the container with food-grade film and place it in a constant temperature environment of 0-5℃ for 70-80 hours to obtain a preliminary strain; The obtained strains were used as fermentation starters for fermented rice wine steamed buns.

2. The fermentation strain production process for fermented rice wine steamed buns according to claim 1, characterized in that, The glutinous rice is soaked in cold water for 10 hours, and the start and end times of soaking are adjusted according to different seasons such as spring, summer, autumn and winter to ensure that the glutinous rice reaches a consistent water saturation level.

3. The fermentation strain production process for fermented rice buns according to claim 2, characterized in that, The high-temperature steaming time should be controlled at 45 minutes.

4. The fermentation strain production process for fermented rice buns according to claim 3, characterized in that, The depth of the yeast cellar is 1-3 cm.

5. The process for producing fermentation strains for fermented rice wine steamed buns according to claim 4, characterized in that, The amount of yeast added is 0.3% to 0.8% of the dry weight of glutinous rice, and the amount of purified water added is 30% to 50% of the dry weight of glutinous rice.

6. The process for producing fermentation strains for fermented rice wine steamed buns according to claim 5, characterized in that, The mass ratio of glutinous rice, yeast, and purified water is 100:(0.3-0.7):(30-50).

7. The process for producing fermentation strains for fermented rice wine steamed buns according to claim 6, characterized in that, The obtained strains can be used directly as liquid fermentation starters for fermented rice wine buns without the need for secondary activation.

8. The fermentation strain production process for fermented rice buns according to claim 7, characterized in that, The container is a food-grade special container, which is sterilized and cooled to room temperature before the steamed glutinous rice is placed inside.

9. The process for producing fermentation strains for fermented rice wine steamed buns according to claim 8, characterized in that, The glutinous rice is either japonica glutinous rice or indica glutinous rice, with a moisture content of ≤14% and a broken rice rate of ≤5%.

10. The process for producing fermentation strains for fermented rice wine steamed buns according to claim 9, characterized in that, The fermentation strain is specifically used for fermenting the dough for steamed buns made with fermented rice wine.