CN101491313A - Preparation technique of nutrient mash - Google Patents
Preparation technique of nutrient mash Download PDFInfo
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- CN101491313A CN101491313A CNA2007101504814A CN200710150481A CN101491313A CN 101491313 A CN101491313 A CN 101491313A CN A2007101504814 A CNA2007101504814 A CN A2007101504814A CN 200710150481 A CN200710150481 A CN 200710150481A CN 101491313 A CN101491313 A CN 101491313A
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Abstract
The invention provides a process for preparing nutritive fermented glutinous rice, which relates to a production process of foods and is characterized by comprising the following steps: selecting, cleaning, soaking, stewing, cooling and fermenting a raw material; adding a reinforcing agent to the raw material; preheating and sterilizing the raw material; adding a stabilizing agent and an emulsifying agent to the raw material, mixing the materials evenly, and heating the mixture to a temperature of about between 83 and 88 DEG C; canning the mixture by adopting the prior canning technique; and cooling the product. The process for preparing the nutritive fermented glutinous rice has the advantages that the prior fermented glutinous rice brewing technique is combined with the current technique for producing canned foods so that the product not only keeps the characteristics of Chinese traditional fermented glutinous rice and eating habits, but also has the characteristics of low price, convenient eating and long storage life. Simultaneously, the fermented glutinous rice has the characteristics of abundant nutrition, pleasant color and excellent savor, and has certain function of food therapy.
Description
One, technical field
The present invention relates to a kind of production method of food, relate in particular to a kind of reparation technology of nutrient mash.
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 glutinous 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 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 reparation technology that can satisfy the nutrient mash of health of people demand again of simple edible.
The objective of the invention is to realize by following technical scheme.
A kind of reparation technology of nutrient mash, it is characterized in that: be by raw material selection, cleaning, immersion, boiling, cooling, fermentation, adding hardening agent, 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, cooling: the material after will cooking is toppled over rapidly in the damping pond, Yi Bian topple over so that stir, makes rice dumpling discrete, reduces the viscosity on raw material surface, is beneficial to dry the processing, and temperature fall time is 10-50 minute;
E, 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;
F, adding hardening agent: hardening agent is added in the fermentate according to 2%: 98% to 5%: 95% ratio.
G, preheating sterilization: above-mentioned fermentate is heated to 90-100 ℃, behind the sterilization saccharomycete, makes it the product special flavour unanimity;
H, 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%;
I, 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;
J, 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 reparation technology of aforementioned nutrient mash is characterized in that: hardening agent is that the multiple mixture in ascorbic acid, amino acid, soybean protein, calcium glycerophosphate, the tricalcium phosphate combines.
The reparation technology of aforementioned nutrient mash is characterized in that: the content of stabilizing agent and emulsifying agent is 0.1-1%.
The beneficial effect of the reparation technology of nutrient mash of the present invention 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 effect.
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 30 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, cooling: the material after will cooking is toppled over rapidly in the damping pond, topples over so that stir on one side, makes rice dumpling discrete, reduces the viscosity on raw material surface, is beneficial to dry processing, and temperature fall time is 40 minutes;
5, 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 10%, be positioned over temperature under 26 ℃, ferment after 12 hours, again in 29 ℃ of bottom fermentations 10 hours;
6, add hardening agent: hardening agent is added in the fermentate according to the ratio of 2%:98%.
7, preheating sterilization: above-mentioned fermentate is heated to 100 ℃, behind the sterilization saccharomycete, makes it the product special flavour unanimity;
8, 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 1%;
9, heating is canned: after above-mentioned compound is heated to 85 ℃, packs into and draw greatly in the pop can of mouth, seal immediately with tin seamer;
10, 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 the reparation technology of nutrient mash of the present invention 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 effect.
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 (3)
1, a kind of reparation technology of nutrient mash, it is characterized in that: be by raw material selection, cleaning, immersion, boiling, cooling, fermentation, adding hardening agent, 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, cooling: the material after will cooking is toppled over rapidly in the damping pond, Yi Bian topple over so that stir, makes rice dumpling discrete, reduces the viscosity on raw material surface, is beneficial to dry the processing, and temperature fall time is 10-50 minute;
E, 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;
F, adding hardening agent: hardening agent is added in the fermentate according to 2%: 98% to 5%: 95% ratio;
G, preheating sterilization: above-mentioned fermentate is heated to 90-100 ℃, behind the sterilization saccharomycete, makes it the product special flavour unanimity;
H, 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%;
I, 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;
J, 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.
2, the reparation technology of a kind of nutrient mash according to claim 2 is characterized in that: hardening agent is that the multiple mixture in ascorbic acid, amino acid, soybean protein, calcium glycerophosphate, the tricalcium phosphate combines.
3, the reparation technology of a kind of nutrient mash according to claim 2 is characterized in that: the content of stabilizing agent and emulsifying agent is 0.1-1%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101504814A CN101491313A (en) | 2007-11-28 | 2007-11-28 | Preparation technique of nutrient mash |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101504814A CN101491313A (en) | 2007-11-28 | 2007-11-28 | Preparation technique of nutrient mash |
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| Publication Number | Publication Date |
|---|---|
| CN101491313A true CN101491313A (en) | 2009-07-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2007101504814A Pending CN101491313A (en) | 2007-11-28 | 2007-11-28 | Preparation technique of nutrient mash |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102925314A (en) * | 2012-10-31 | 2013-02-13 | 花国雄 | Preparation method of Chinese rice wine |
| CN103110057A (en) * | 2012-05-04 | 2013-05-22 | 黄家章 | Two-step fermentation preparation method and application of sweet fermented-rice nutrient or brewing nutrition products |
| CN105054022A (en) * | 2015-08-08 | 2015-11-18 | 蚌埠市老顽童食品厂 | Fermented glutinous rice porridge for breakfast |
| CN108566988A (en) * | 2018-07-04 | 2018-09-25 | 张斌 | A kind of production method of novel Rice enriched-Se beans composite beverage |
-
2007
- 2007-11-28 CN CNA2007101504814A patent/CN101491313A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110057A (en) * | 2012-05-04 | 2013-05-22 | 黄家章 | Two-step fermentation preparation method and application of sweet fermented-rice nutrient or brewing nutrition products |
| CN102925314A (en) * | 2012-10-31 | 2013-02-13 | 花国雄 | Preparation method of Chinese rice wine |
| CN105054022A (en) * | 2015-08-08 | 2015-11-18 | 蚌埠市老顽童食品厂 | Fermented glutinous rice porridge for breakfast |
| CN108566988A (en) * | 2018-07-04 | 2018-09-25 | 张斌 | A kind of production method of novel Rice enriched-Se beans composite beverage |
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Open date: 20090729 |