CN101449811A - Medicine fermented glutinous rice and production technique thereof - Google Patents
Medicine fermented glutinous rice and production technique thereof Download PDFInfo
- Publication number
- CN101449811A CN101449811A CNA200710150498XA CN200710150498A CN101449811A CN 101449811 A CN101449811 A CN 101449811A CN A200710150498X A CNA200710150498X A CN A200710150498XA CN 200710150498 A CN200710150498 A CN 200710150498A CN 101449811 A CN101449811 A CN 101449811A
- Authority
- CN
- China
- Prior art keywords
- raw material
- chinese medicine
- emulsifying agent
- stabilizing agent
- glutinous rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides a medicament of fermented glutinour rice and a production process thereof, and relates to a production process for foodstuff, which contains fermented glutinour rice as main raw material, Chinese medicine and proper amount of a stabilizing agent and an emulsifying agent. The production process includes steps of: selecting raw materials, cleaning, soaking, cooking, fermenting, adding Chinese medicinal material, preheating, sterilizing, adding the stabilizing agent and the emulsifying agent, uniformly mixing, heating to 83-88 DEG C, canning by employing present can-making technology, and cooling. The medicament of fermented glutinour rice and the production process thereof have advantages of low price, convenience for eating and long storage life by combing traditional fermented glutinour rice brewing technique and present canning foodstuff production technology, rich nutrition, joyful color, excellent flavor and functions of dietotherapy and pharmaceutical health care.
Description
One, technical field
The present invention relates to a kind of production method of food, relate in particular to a kind of medicinal fermented glutinous rice and production technology thereof.
Two, background technology
Raising along with people's living standard, people are also more and more higher to the demand of diet, people begin to pay attention to not only health but also diet fast and easily, and not only the demand to pollution-free food is more and more on the market, and supply falls short of demand especially to the demand of food with health role.
Fermented glutinour rice is traditional nutrient delicious of China, a kind of especially nutritious health food.But the production method of existing fermented glutinour rice be with glutinous rice through after immersion, cooking, put into fermentation tank, behind sweat after a while, brew forms.When edible, from fermentation tank, wash in a pan and get a certain amount of fermented glutinour rice and put into pot, add a certain amount of water and condiment, edible just after boiling.The fermented glutinour rice that adopts conventional method to brewage, from the buying of raw material, brewage edible, need be through for a long time, and must create certain environment of brewageing at home, can finish.Such manufacture craft flow process can not reach the purpose of batch process, more can not satisfy people to not only healthy the but also demand of diet and the effect of medicinal health-care fast and easily.
Three, summary of the invention
Main purpose of the present invention be to provide a kind of can suitability for industrialized production, have than long storage life, make the convenient medicinal fermented glutinous rice and the production technology thereof that can satisfy the health of people demand again of simple edible.
The objective of the invention is to realize by following technical scheme.
A kind of medicinal fermented glutinous rice is characterized in that: it is to be primary raw material by fermented glutinour rice, adds so that Chinese medicine and stabilizing agent and emulsifying agent are an amount of to form.Take following percentage by weight to form: fermented glutinour rice 70%-80%, Chinese medicine 24%-29%, stabilizing agent and emulsifying agent are an amount of.
A kind of production technology of medicinal fermented glutinous rice, it is characterized in that: be by raw material selection, cleaning, immersion, boiling, fermentation, adding Chinese medicine, preheating sterilization, add stabilizing agent and emulsifying agent, after mixing, be heated to again about 83-88 ℃, adopt existing tank making technology to carry out tinning again, refrigerating work procedure is made, and specifically comprises the steps:
A, raw material are selected: choosing the glutinous rice of handling through pure white is major ingredient;
B, cleaning, immersion: above-mentioned raw materials and batching are soaked in the clear water, require water logging to cross raw material and batching surface, its objective is to make the starch suction that be convenient to the boiling gelatinization, soak time is 1-2 days;
C, boiling: raw material is placed in the container atmospheric cooking 15-40 minute; Require outer softly in hard, interior nothing gives birth to the heart, loosely do not stick with paste, mashed thoroughly and not, uniformity;
D, fermentation: the raw material that boils by air-cooled or water-cooled, is made it to be cooled to normal temperature, in the fermentation tank of packing into then and call in the koji that accounts for raw material 1-15%, be positioned over temperature under 24-26 ℃, ferment after 10-12 hour, again in 29-32 ℃ of bottom fermentation 2-24 hour;
E, adding Chinese medicine: Chinese medicine is put into the raw material that ferments, and according to fermented glutinour rice 70%-80%, Chinese medicine 24%-29% adds;
F, preheating sterilization: above-mentioned fermentate is heated to 90-100 ℃, behind the sterilization saccharomycete, makes it the product special flavour unanimity;
G, add stabilizing agent and emulsifying agent: will add stabilizing agent and emulsifying agent and put into raw material and mix.Wherein: the content of stabilizing agent and emulsifying agent is 0.1-1%;
H, heating are canned: after being heated to above-mentioned compound about 85 ℃, pack in the pop can that draws greatly mouthful, seal immediately with tin seamer;
I, sterilization cooling: the high temperature sterilization of employing more than 120 ℃ is cooled to room temperature after 30 minutes immediately, guarantees that the product storage life can reach more than 2 years.
Aforesaid medicinal fermented glutinous rice is characterized in that: Chinese medicine is for containing Radix Codonopsis, stir-baked RHIZOMA ATRACTYLODIS MACROCEPHALAE with soil, gold in frying, Poria cocos, narcissus, the fruit of Rangoon creeper, the one or more combination in the Cassia occidentalis.
Aforementioned medicinal fermented glutinous rice is characterized in that: the content of stabilizing agent and emulsifying agent is 0.1-1%.
The beneficial effect of medicinal fermented glutinous rice of the present invention and production technology thereof is, the production technology of traditional fermented glutinour rice brewing technique and existing canned food is combined, make this product both keep the characteristic and the food custom of Chinese traditional fermented glutinour rice, make fermented glutinour rice have the characteristics of cheap, instant, long shelf-life again.Simultaneously, that the present invention also has is nutritious, color and luster is pleasant, savory characteristics and have certain dietotherapy and the effect of medicinal health-care.
Four, the specific embodiment
Concrete implementing process of the present invention is as follows:
1, raw material is selected: choosing the glutinous rice of handling through pure white is major ingredient;
2, clean, soak: above-mentioned raw materials and batching are soaked in the clear water, require water logging to cross raw material and batching surface, its objective is to make the starch suction that be convenient to the boiling gelatinization, soak time is 2 days;
3, boiling: raw material is placed in the container atmospheric cooking 35 minutes; Require outer softly in hard, interior nothing gives birth to the heart, loosely do not stick with paste, mashed thoroughly and not, uniformity;
4, fermentation: the raw material that boils by air-cooled or water-cooled, is made it to be cooled to normal temperature, in the fermentation tank of packing into then and call in the koji that accounts for raw material 5%, be positioned over temperature under 25 ℃, ferment after 12 hours, again in 29 ℃ of bottom fermentations 12 hours;
5, add Chinese medicine: Chinese medicine is put into the raw material that ferments, and according to fermented glutinour rice 80%, Chinese medicine 24% adds;
6, preheating sterilization: above-mentioned fermentate is heated to 95 ℃, behind the sterilization saccharomycete, makes it the product special flavour unanimity;
7, add stabilizing agent and emulsifying agent: will add stabilizing agent and emulsifying agent and put into raw material and mix.Wherein: the content of stabilizing agent and emulsifying agent is 0.5%;
8, heating is canned: after being heated to above-mentioned compound about 85 ℃, packing into and draw greatly in the pop can of mouth, seal immediately with tin seamer;
9, sterilization cooling: the high temperature sterilization of employing more than 120 ℃ is cooled to room temperature after 30 minutes immediately, guarantees that the product storage life can reach more than 2 years.
The beneficial effect of medicinal fermented glutinous rice of the present invention and production technology thereof is, the production technology of traditional fermented glutinour rice brewing technique and existing canned food is combined, make this product both keep the characteristic and the food custom of Chinese traditional fermented glutinour rice, make fermented glutinour rice have the characteristics of cheap, instant, long shelf-life again.Simultaneously, that the present invention also has is nutritious, color and luster is pleasant, savory characteristics and have certain dietotherapy and the effect of medicinal health-care.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, every foundation technical spirit of the present invention all still belongs in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment did.
Claims (4)
1, a kind of medicinal fermented glutinous rice is characterized in that: it is to be primary raw material by fermented glutinour rice, adds so that Chinese medicine and stabilizing agent and emulsifying agent are an amount of to form.Take following percentage by weight to form: fermented glutinour rice 70%-80%, Chinese medicine 24%-29%, stabilizing agent and emulsifying agent are an amount of.
2, a kind of production technology of medicinal fermented glutinous rice, it is characterized in that: be by raw material selection, cleaning, immersion, boiling, fermentation, adding Chinese medicine, preheating sterilization, add stabilizing agent and emulsifying agent, after mixing, be heated to again about 83-88 ℃, adopt existing tank making technology to carry out tinning again, refrigerating work procedure is made, and specifically comprises the steps:
A, raw material are selected: choosing the glutinous rice of handling through pure white is major ingredient;
B, cleaning, immersion: above-mentioned raw materials and batching are soaked in the clear water, require water logging to cross raw material and batching surface, its objective is to make the starch suction that be convenient to the boiling gelatinization, soak time is 1-2 days;
C, boiling: raw material is placed in the container atmospheric cooking 15-40 minute; Require outer softly in hard, interior nothing gives birth to the heart, loosely do not stick with paste, mashed thoroughly and not, uniformity;
D, fermentation: the raw material that boils by air-cooled or water-cooled, is made it to be cooled to normal temperature, in the fermentation tank of packing into then and call in the koji that accounts for raw material 1-15%, be positioned over temperature under 24-26 ℃, ferment after 10-12 hour, again in 29-32 ℃ of bottom fermentation 2-24 hour;
E, adding Chinese medicine: Chinese medicine is put into the raw material that ferments, and according to fermented glutinour rice 70%-80%, Chinese medicine 24%-29% adds;
F, preheating sterilization: above-mentioned fermentate is heated to 90-100 ℃, behind the sterilization saccharomycete, makes it the product special flavour unanimity;
G, add stabilizing agent and emulsifying agent: will add stabilizing agent and emulsifying agent and put into raw material and mix.Wherein: the content of stabilizing agent and emulsifying agent is 0.1-1%;
H, heating are canned: after being heated to above-mentioned compound about 85 ℃, pack in the pop can that draws greatly mouthful, seal immediately with tin seamer;
I, sterilization cooling: the high temperature sterilization of employing more than 120 ℃ is cooled to room temperature after 30 minutes immediately, guarantees that the product storage life can reach more than 2 years.
3, a kind of medicinal fermented glutinous rice according to claim 1, it is characterized in that: the content of stabilizing agent and emulsifying agent is 0.1-1%.
4, a kind of medicinal fermented glutinous rice according to claim 1 is characterized in that: Chinese medicine is for containing Radix Codonopsis, stir-baked RHIZOMA ATRACTYLODIS MACROCEPHALAE with soil, gold in frying, Poria cocos, narcissus, the fruit of Rangoon creeper, the one or more combination in the Cassia occidentalis.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710150498XA CN101449811A (en) | 2007-11-28 | 2007-11-28 | Medicine fermented glutinous rice and production technique thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710150498XA CN101449811A (en) | 2007-11-28 | 2007-11-28 | Medicine fermented glutinous rice and production technique thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101449811A true CN101449811A (en) | 2009-06-10 |
Family
ID=40732441
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200710150498XA Pending CN101449811A (en) | 2007-11-28 | 2007-11-28 | Medicine fermented glutinous rice and production technique thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101449811A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102210443A (en) * | 2011-01-18 | 2011-10-12 | 何怀功 | Method for brewing tangerine health-care soy sauce |
| CN102524775A (en) * | 2011-12-09 | 2012-07-04 | 张平 | Preparation method of ganoderma spore fermented glutinous rice |
| CN103045435A (en) * | 2013-01-05 | 2013-04-17 | 寇德攀 | Traditional Chinese medicinal herb rice yeast and preparation method thereof |
| CN103125821A (en) * | 2012-12-18 | 2013-06-05 | 山东中惠食品有限公司 | Preparation method of esterified red yeast fermented glutinous rice wine |
| CN104877857A (en) * | 2015-05-19 | 2015-09-02 | 云南知味园食品有限公司 | Processing method of fermented glutinous rice |
| CN105410634A (en) * | 2014-07-01 | 2016-03-23 | 孙丽君 | Nutritional sweet osmanthus fermented glutinous rice and processing method thereof |
| CN105942103A (en) * | 2016-05-30 | 2016-09-21 | 黄平牵手生物综合开发有限公司 | Radix pseudostellariae health beverage |
| CN110463763A (en) * | 2019-08-19 | 2019-11-19 | 成都中医药大学 | A kind of Poria cocos rice wine milk beverage and preparation method thereof |
-
2007
- 2007-11-28 CN CNA200710150498XA patent/CN101449811A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102210443A (en) * | 2011-01-18 | 2011-10-12 | 何怀功 | Method for brewing tangerine health-care soy sauce |
| CN102524775A (en) * | 2011-12-09 | 2012-07-04 | 张平 | Preparation method of ganoderma spore fermented glutinous rice |
| CN103125821A (en) * | 2012-12-18 | 2013-06-05 | 山东中惠食品有限公司 | Preparation method of esterified red yeast fermented glutinous rice wine |
| CN103045435A (en) * | 2013-01-05 | 2013-04-17 | 寇德攀 | Traditional Chinese medicinal herb rice yeast and preparation method thereof |
| CN105410634A (en) * | 2014-07-01 | 2016-03-23 | 孙丽君 | Nutritional sweet osmanthus fermented glutinous rice and processing method thereof |
| CN104877857A (en) * | 2015-05-19 | 2015-09-02 | 云南知味园食品有限公司 | Processing method of fermented glutinous rice |
| CN105942103A (en) * | 2016-05-30 | 2016-09-21 | 黄平牵手生物综合开发有限公司 | Radix pseudostellariae health beverage |
| CN110463763A (en) * | 2019-08-19 | 2019-11-19 | 成都中医药大学 | A kind of Poria cocos rice wine milk beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103789144B (en) | The preparation method of the light red rice yellow wine of a kind of low-alcoholic | |
| CN104522601B (en) | Red acid soup of fire pot bed material | |
| CN101449811A (en) | Medicine fermented glutinous rice and production technique thereof | |
| CN104130902B (en) | A kind of Chinese yam millet wine and preparation technology thereof | |
| CN104212681B (en) | Red colouring agent for food, also used as a Chinese medicine fermented glutinous rice and preparation method thereof | |
| CN103305367B (en) | Preparation method of glutinous rice wine | |
| CN102461847A (en) | Method for making fragrant fermented soya beans | |
| CN103704646A (en) | Preparation method for lactobacillus fermentation pickled vegetable liquor for seasoning | |
| CN105707821A (en) | Roasted eel seasoning juice and preparation method thereof | |
| CN107099412A (en) | A kind of brewing method containing resveratrol | |
| CN106367269A (en) | Preparing method for castanea henryi red starter wine | |
| CN105462774A (en) | Chinese chestnut and sticky rice distilled liquor and brewing method thereof | |
| CN105482977A (en) | Water chestnut-sticky rice distilled liquor and making method thereof | |
| CN101492637A (en) | Method for producing fermented glutinous rice foods | |
| CN101390599B (en) | Batata porridge and production method thereof | |
| CN101491313A (en) | Preparation technique of nutrient mash | |
| CN107674807A (en) | A kind of preparation method of rice wine | |
| CN107267334A (en) | A kind of preparation method of milled glutinous broomcorn millet wine | |
| CN103820263A (en) | Wheat germ rice wine and preparation method thereof | |
| CN1689439A (en) | Brow rice wine and its production process | |
| CN110157570A (en) | The method of brewing of Chinese style pure mellow wine | |
| CN105495392A (en) | Nourishing whole duck containing glutinous rice distiller's grains | |
| CN106688603A (en) | Preparation method of edible mushrooms and process thereof | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
| CN103740526A (en) | Fabrication method of family rice wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090610 |