CN102669540B - Fresh rose fermented glutinous rice and preparation method thereof - Google Patents
Fresh rose fermented glutinous rice and preparation method thereof Download PDFInfo
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Abstract
The invention provides fresh rose fermented glutinous rice and a preparation method thereof, belongs to the technical field of natural food, in particular relates to fermentation of cereals or grains containing starch, and mainly realizes combination of rose and fermented glutinous rice when fragrance and nutritional elements of the rose are fully infiltrated into the fermented glutinous rice. The fresh rose fermented glutinous rice and the preparation method thereof are characterized in that the fresh rose fermented glutinous rice comprises the following raw materials in part by weight: 1,000 parts of glutinous rice, 100 to 200 parts of fresh rose, and 10 to 15 parts of distiller's yeast; and the fresh rose fermented glutinous rice is prepared by treating the glutinous rice and the rose, fermenting, bottling, sterilizing and cooling. According to the fresh rose fermented glutinous rice and the preparation method thereof, the fragrance and the nutritional elements of the rose are fully fused with the fermented glutinous rice, so that the nutritional value of the fermented glutinous rice is improved, and the quality guarantee period of the fermented glutinous rice is long; and the method is suitable for making the fermented glutinous rice added with fresh flowers.
Description
Technical field
The invention belongs to wholefood technical field, be specifically related to the fermentation of amyloid cereal or cereal.
Background technology
Fermented glutinour rice is also fermented glutinous rice, vinasse, rice wine, sweet wine, sweet rice wine etc., it is a kind of typical local food of being made through culture propagation by glutinous rice or rice, be rich in carbohydrate, protein, B family vitamin, mineral matter etc., these are all the indispensable nutritional labelings of human body.In fermented glutinour rice, contain a small amount of ethanol, and ethanol can stimulate circulation, have aid digestion and orectic function.The composition of fermented glutinour rice changes with fermentation progress etc., ripe fermented glutinous rice, moisture content 50.108%, ethanol 2.105%, thick protein 3.789%, sugar 27.765%, total acid 0.301% (volatile acid 0.031, fixed acid 0.271%), ash content 0.085%.But the health care of traditional fermented glutinour rice is very micro-, be difficult to meet the demand of people to food nutrition.
Rose contains main component in volatile oil: linalool (linalool), linalool formic acid esters (linalyl fformate), β-citronellol (β-citronellol), geraniol formate (citronellyl formate), geraniol acetate (citronelllacetate), geraniol (geramul), yak gemic acid formic acid esters (ger-anylformate), acetic acid-3-vinyl acetate (3-hexenyl acetate), phenmethylol (benzylalcohol), Eugenol (eugenol), cue-lure fat (methyl eugenol) etc.Contain a small amount of volatile oil and yellow crystal and decoct, rub matter, gallic acid, pigment etc.Sweet and slightly bitter taste, slightly warm in nature, return liver, spleen, stomach warp; Fragrance row is loose; There is liver soothing and depression relief, the effect of regulating menstruation by adjusting the flow of blood; Cure mainly chest diaphragm full vexed, gastral cavilty, side of body rib, swollen breasts, irregular menstruation, leukorrhea with reddish discharge, dysentery, traumatic injury, wandering arthritis, carbuncle is swollen.The loose stasis of blood of Xie Yu and blood of regulating the flow of vital energy.< < food book on Chinese herbal medicine > > calls it, and " main sharp lung spleen, beneficial liver and gall, the fragrance of food is sweet and refreshing, makes us refreshing refreshing." long-term taking, cosmetic result is excellent, can effectively remove free radical, eliminates pigmentation, makes us calling forth one's youthful vigor.At present, rose is generally to make cake eat or brew and drink as tea, has no the report of rose and fermented glutinour rice combining with fermentation.
Application number is that 201010265066.5 Chinese patent discloses a kind of dry flower Chinese rice wine, its Main Ingredients and Appearance comprises Flos Hibisci Rosae-Sinensis, Flos Hibisci Mutabilis, plum blossom, lotus, yulan magnolia, glutinous rice, to brewage and form through techniques such as immersion, boiling, fermentations by dried flower and glutinous rice, so many flowers mix immersion, be difficult to distinguish various flowers, and its use is the liquid soaking after spending, and in fermented glutinous rice, can not as tea-making, can see the flower of moulding; And simple mixed soaking solution is difficult among the taste of rose and nutritional labeling infiltration fermented glutinour rice, nutritive value that cannot components utilising rose.
Summary of the invention
For overcoming in prior art, be difficult to Rose Essentielle and nutritional labeling and the well-bound problem of fermented glutinour rice, the present invention aims to provide a kind of nutritious, Rose Essentielle and nutrient can fully merge with fermented glutinour rice, due to the fresh rose flower fermented glutinour rice of having sneaked into rose and having more aesthetic feeling, being convenient to transportation, long shelf-life.
For achieving the above object, the technical solution used in the present invention is: this fresh rose flower fermented glutinour rice is raw materials used, and to calculate by weight proportioning as follows: 1000 parts, glutinous rice, 100～200 parts of fresh rose flowers, 10～15 parts, distiller's yeast, processes glutinous rice, rose by fermentation, bottling, sterilization, cooling etc. and makes.
preparation method one is as follows:
A, glutinous rice soak: by removing glutinous rice after impurity, eluriate to be placed in cold water and soak 10～12 hours;
B, cage steam: the glutinous rice after soaking is put into food steamer and steam 25～45 minutes, to the grain of rice, without hard-core, form glutinous rice;
C, dispersion: take out glutinous rice and drench rice dispersed with stirring with the cold boiling water of rice weight 60～70%, make temperature be down to 35～40 ℃, drain excessive moisture;
D, fermentation: the rice that step C was processed is put mixing platform and spread out, spreads distiller's yeast, and after being uniformly mixed, at 25～33 ℃ of temperature conditions bottom fermentations, fermentation time is 48～72 hours, within 60～65 hours, is advisable;
E, rose are processed: fresh rose shuts down petal, clean standby, add emerge in worm water, then drain excessive moisture; After roseleaf rinsing is drained, with steam, cook after just taking-up (only demand disconnected life, steam too much destruction beneficiating ingredient of meeting for a long time) is dried or dried and store for future use; With 1/2nd boiling water boiling petal of the petal weight cooking, and stir with chopsticks, big fire after boiling, boil again after 8～15 minutes, dry in the air cool standby;
The rose that the product that F, mixing: step D fermentation obtains and step e are processed is uniformly mixed rear bottling;
G, sterilization: under 80～90 ℃ of temperature conditions, keep 15～20 minutes, the mixture after bottling is carried out to sterilization, make mixture no longer continue fermentation;
H, cooling: the cold water that the mixture after sterilization is placed in to 15～20 ℃ is cooling, and the cold water of 15 ℃ is advisable.
preparation method two is as follows:
A, glutinous rice soak: by removing glutinous rice after impurity, eluriate to be placed in cold water and soak 10～12 hours;
B, rose are processed: fresh rose shuts down petal, clean standby;
C, cage steam: for roseleaf color and luster and nutrition elite element are infiltrated among glutinous rice more fully, first cleaned glutinous rice is put into food steamer, by steamed 10～15 minutes, also there is hard-core in the grain of rice, then take out glutinous rice, the roseleaf of handling well is mixed with glutinous rice fast, then the glutinous rice of sneaking into roseleaf is put into food steamer and continue to steam 15～30 minutes, to the grain of rice, without hard-core, form glutinous rice;
D, mixed culture fermentation: the rice of sneaking into roseleaf in step C is put to mixing platform and with the spray limit, cold boiling water limit of rice weight 10～15%, stir, rice is disperseed, spread distiller's yeast, after being uniformly mixed at 25～33 ℃ of temperature conditions bottom fermentations, fermentation time is 48～72 hours, within 60～65 hours, be advisable, wherein, cold boiling water used is the cool gained that dries in the air after well water boils;
The product that E, bottling: step D fermentation obtains is evenly bottled;
F, sterilization: under 80～90 ℃ of temperature conditions, keep the mixture after bottling being carried out to sterilization in 15～20 minutes, make mixture no longer continue fermentation;
G, cooling: the cold water that the mixture after sterilization is placed in to 15～20 ℃ is cooling, and the cold water of 15 ℃ is advisable.
the above-mentioned method of preparing fresh rose flower fermented glutinour rice has following beneficial effect:
1. the raw material that fermented glutinour rice of the present invention adopts has been become the combination of glutinous rice and rose by simple glutinous rice, just can allow originally the very fermented glutinour rice of nutrition more increase some plump mouthfeels, and the nutrition of glutinous rice and rose can be complementary, and can increase aesthetics.
2. use method one is prepared rose fermented glutinour rice, first by steamer and poach, rose is processed, in exceeding destruction rose, in beneficiating ingredient, rose is treated to the form that is suitable for interpolation, then mix with the glutinous rice after fermentation, the fragrance of a flower of rose and nutrient are added among fermented glutinour rice, and rose is processed to ferment to separate with glutinous rice and carries out, and operation is simple, rose after processing also can eat separately, has broad applicability.
3. with method two, prepare rose fermented glutinour rice, to have and stomach nourishing the liver, eliminate tired, the rose of the effect that stimulates circulation is evenly sneaked into after the glutinous rice of handling well cage together and steams, on the one hand the color and luster of roseleaf is contaminated on glutinous rice, realize naturally adding of natural colouring matter, the nutrition elite element being also more conducive on the other hand in roseleaf infiltrates among glutinous rice, makes the fermented glutinour rice preparing have more edibility; This preparation method is simple simultaneously, is suitable for promoting the use.
4. after having fermented, under the temperature conditions of 80～90 ℃, carry out sterilization processing, allow it no longer continue fermentation, the shelf-life can reach 9～10 months, and be convenient to transportation and preserve, and time in 1～February just shelf-life of the general fermented glutinour rice of processing.
The specific embodiment
Below in conjunction with embodiment, the present invention is described further:
Embodiment 1
Raw materials used to calculate by weight proportioning as follows: 1000 parts, glutinous rice, 100 parts of fresh rose flowers, 15 parts, distiller's yeast;
Preparation method one is as follows for rose fermented glutinour rice:
A, glutinous rice soak: by removing glutinous rice after impurity, eluriate to be placed in cold water and soak 10 hours;
B, cage steam: the glutinous rice after soaking is placed in to food steamer and steams 25～45 minutes, to the grain of rice, without hard-core, form glutinous rice;
C, dispersion: take out glutinous rice and drench rice dispersed with stirring with the cold boiling water of rice weight 70%, make temperature be down to 40 ℃, drain excessive moisture;
D, fermentation: the rice that step C was processed is put mixing platform and spread out, spreads distiller's yeast, and after being uniformly mixed, at 25～33 ℃ of temperature conditions bottom fermentations, fermentation time is 60 hours;
E, rose are processed: fresh rose shuts down petal, clean standby, add emerge in worm water, then drain excessive moisture; After roseleaf rinsing is drained, with steam, cook after just taking-up (only demand disconnected life, steam too much destruction beneficiating ingredient of meeting for a long time) is dried or dried and store for future use; With 1/2nd boiling water boiling petal of the petal weight cooking, and stir with chopsticks, big fire after boiling, boil again after 8～15 minutes, dry in the air cool standby;
The rose that the product that F, mixing: step D fermentation obtains and step e are processed is uniformly mixed rear bottling;
G, sterilization: under 90 ℃ of temperature conditions, keep the mixture after bottling being carried out to sterilization in 20 minutes, make mixture no longer continue fermentation;
H, cooling: the cold water that the mixture after sterilization is placed in to 15 ℃ is cooling.
Embodiment 2
Raw materials used to calculate by weight proportioning as follows: 1000 parts, glutinous rice, 200 parts of fresh rose flowers, 10 parts, distiller's yeast;
Preparation method one is as follows for rose fermented glutinour rice:
A, glutinous rice soak: by removing glutinous rice after impurity, eluriate to be placed in cold water and soak 12 hours;
B, cage steam: the glutinous rice after soaking is placed in to food steamer and steams 25～45 minutes, to the grain of rice, without hard-core, form glutinous rice;
C, drip washing: take out glutinous rice and drench rice dispersed with stirring with the cold boiling water of rice weight 60%, make temperature be down to 35～40 ℃, drain excessive moisture;
D, fermentation: the rice that step C was processed is put mixing platform and spread out, spreads distiller's yeast, and after being uniformly mixed, at 25～33 ℃ of temperature conditions bottom fermentations, fermentation time is 48 hours;
E, rose are processed: fresh rose shuts down petal, clean standby, add emerge in worm water, then drain excessive moisture; After roseleaf rinsing is drained, with steam, cook after just taking-up (only demand disconnected life, steam too much destruction beneficiating ingredient of meeting for a long time) is dried or dried and store for future use; With 1/2nd boiling water boiling petal of the petal weight cooking, and stir with chopsticks, big fire after boiling, boil again after 8～15 minutes, dry in the air cool standby;
The rose that the product that F, mixing: step D fermentation obtains and step e are processed is uniformly mixed rear bottling;
G, sterilization: under 80 ℃ of temperature conditions, keep the mixture after bottling being carried out to sterilization in 15 minutes, make mixture no longer continue fermentation;
H, cooling: the cold water that the mixture after sterilization is placed in to 20 ℃ is cooling.
Embodiment 3
Raw materials used to calculate by weight proportioning as follows: 1000 parts, glutinous rice, 150 parts of fresh rose flowers, 12 parts, distiller's yeast;
Preparation method two is as follows for rose fermented glutinour rice:
A, glutinous rice soak: by removing glutinous rice after impurity, eluriate to be placed in cold water and soak 10～12 hours;
B, rose are processed: fresh rose shuts down petal, clean standby;
C, cage steam: for roseleaf color and luster and nutrition elite element are infiltrated among glutinous rice more fully, first cleaned glutinous rice is put into food steamer, by steamed 10～15 minutes, also there is hard-core in the grain of rice, then take out glutinous rice, the roseleaf of handling well is mixed with glutinous rice fast, then the glutinous rice of sneaking into roseleaf is put into food steamer and continue to steam 15～30 minutes, to the grain of rice, without hard-core, form glutinous rice;
D, mixed culture fermentation: the rice of sneaking into roseleaf in step C is put to mixing platform and with the spray limit, cold boiling water limit of rice weight 10%, stir, rice is disperseed, spread distiller's yeast, after being uniformly mixed at 25～33 ℃ of temperature conditions bottom fermentations, fermentation time is 60 hours, wherein, cold boiling water used is the cool gained that dries in the air after well water boils;
The product that E, bottling: step D fermentation obtains is evenly bottled;
F, sterilization: under 90 ℃ of temperature conditions, keep the mixture after bottling being carried out to sterilization in 15 minutes, make mixture no longer continue fermentation;
G, cooling: the cold water that the mixture after sterilization is placed in to 15 ℃ is cooling.
Embodiment 4
Raw materials used to calculate by weight proportioning as follows: 1000 parts, glutinous rice, 200 parts of fresh rose flowers, 10 parts, distiller's yeast;
Preparation method two is as follows for rose fermented glutinour rice:
A, glutinous rice soak: by removing glutinous rice after impurity, eluriate to be placed in cold water and soak 10～12 hours;
B, rose are processed: fresh rose shuts down petal, clean standby;
C, cage steam: for roseleaf color and luster and nutrition elite element are infiltrated among glutinous rice more fully, first cleaned glutinous rice is put into food steamer, by steamed 10～15 minutes, also there is hard-core in the grain of rice, then take out glutinous rice, the roseleaf of handling well is mixed with glutinous rice fast, then the glutinous rice of sneaking into roseleaf is put into food steamer and continue to steam 10～15 minutes, to the grain of rice, without hard-core, form glutinous rice;
D, mixed culture fermentation: the rice of sneaking into roseleaf in step C is put to mixing platform and with the spray limit, cold boiling water limit of rice weight 15%, stir, rice is disperseed, spread distiller's yeast, after being uniformly mixed at 25～33 ℃ of temperature conditions bottom fermentations, fermentation time is 72 hours, wherein, cold boiling water used is the cool gained that dries in the air after well water boils;
The product that E, bottling: step D fermentation obtains is evenly bottled;
F, sterilization: under 80 ℃ of temperature conditions, keep the mixture after bottling being carried out to sterilization in 20 minutes, make mixture no longer continue fermentation;
G, cooling: the cold water that the mixture after sterilization is placed in to 15 ℃ is cooling.
Claims (7)
1. fresh rose flower fermented glutinour rice, is characterized in that: raw materials used to calculate by weight proportioning as follows: 1000 parts, glutinous rice, and 100～200 parts of fresh rose flowers, 10～15 parts, distiller's yeast, processes glutinous rice, rose by fermentation, bottling, sterilization, cooling making;
This fresh rose flower fermented glutinour rice is prepared by the following method:
A, glutinous rice soak: by removing glutinous rice after impurity, eluriate to be placed in cold water and soak 10～12 hours;
B, cage steam: the glutinous rice after soaking is put into food steamer and steam 25～45 minutes, steam to the grain of rice without hard-core, form glutinous rice;
C, dispersion: take out rice and drench rice dispersed with stirring with the cold boiling water of rice weight 60～70%, make temperature be down to 35～40 ℃, drain excessive moisture;
D, fermentation: the rice that step C was processed is put mixing platform and spread out, spreads distiller's yeast, and after being uniformly mixed, at 25～33 ℃ of temperature conditions bottom fermentations, fermentation time is 48～72 hours;
E, rose are processed: fresh rose shuts down petal, clean standby, add emerge in worm water, then drain excessive moisture; After roseleaf rinsing is drained, with steam, cook, taking-up stores for future use after drying or drying; With 1/2nd boiling water boiling petal of the petal weight cooking, and stir with chopsticks, big fire after boiling, boil again after 8～15 minutes, dry in the air cool standby;
The rose that the product that F, mixing: step D fermentation obtains and step e are processed is uniformly mixed rear bottling;
G, sterilization: under 80～90 ℃ of temperature conditions, keep 15～20 minutes, the mixture after bottling is carried out to sterilization, make mixture no longer continue fermentation;
H, cooling: the cold water that the mixture after sterilization is placed in to 15～20 ℃ is cooling.
2. fresh rose flower fermented glutinour rice according to claim 1, is characterized in that: in described preparation method's step D, fermentation time is 60～65 hours.
3. according to fresh rose flower fermented glutinour rice described in claim 1, it is characterized in that: in described preparation method's step H, cooling water temperature used remains 15 ℃.
4. fresh rose flower fermented glutinour rice according to claim 1, is characterized in that: this fresh rose flower fermented glutinour rice is prepared by the following method:
A, glutinous rice soak: by removing glutinous rice after impurity, eluriate to be placed in cold water and soak 10～12 hours;
B, rose are processed: fresh rose shuts down petal, clean standby;
C, cage steam: first cleaned glutinous rice is put into food steamer, by steamed 10～15 minutes, also there is hard-core in the grain of rice, then take out glutinous rice, the roseleaf of handling well is mixed with glutinous rice fast, again the glutinous rice of sneaking into roseleaf is put into food steamer and continued to steam 15～30 minutes, to the grain of rice, without hard-core, form glutinous rice;
D, mixed culture fermentation: the rice of sneaking into roseleaf in step C is put to mixing platform and with the spray limit, cold boiling water limit of rice weight 10～15%, stir, rice is disperseed, spread distiller's yeast, after being uniformly mixed, at 25～33 ℃ of temperature conditions bottom fermentations, fermentation time is 48～72 hours;
The product that E, bottling: step D fermentation obtains is evenly bottled;
F, sterilization: under 80～90 ℃ of temperature conditions, keep the mixture after bottling being carried out to sterilization in 15～20 minutes, make mixture no longer continue fermentation;
G, cooling: the cold water that the mixture after sterilization is placed in to 15～20 ℃ is cooling.
5. fresh rose flower fermented glutinour rice according to claim 4, is characterized in that: in described preparation method's step D, fermentation time is 60～65 hours.
6. fresh rose flower fermented glutinour rice according to claim 4, is characterized in that: in described preparation method's step D, cold boiling water used is the cool gained that dries in the air after well water boils.
7. according to fresh rose flower fermented glutinour rice described in claim 4 to 6 any one, it is characterized in that: in described preparation method's step G, cooling water temperature used remains 15 ℃.
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| CN103103020A (en) * | 2012-11-15 | 2013-05-15 | 柳州市京阳节能科技研发有限公司 | Technology for fast extracting balsam by crudely fermenting flowers in liquid state |
| CN103125821B (en) * | 2012-12-18 | 2013-12-18 | 山东中惠食品有限公司 | Preparation method of esterified red yeast fermented glutinous rice wine |
| CN103194352B (en) * | 2013-04-10 | 2015-03-18 | 西南林业大学 | Rose sweet white wine beverage and preparation 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 |
| CN105285703A (en) * | 2015-12-15 | 2016-02-03 | 钟苏 | Rose flavored fermented glutinous rice and production method thereof |
| CN106947675A (en) * | 2017-04-25 | 2017-07-14 | 云南宏斌绿色食品集团有限公司 | Ferment fresh flower and the sweet white wine of multi-cultur es compound microorganism ferments and preparation method thereof |
| CN106987503A (en) * | 2017-06-12 | 2017-07-28 | 贵州省食品发酵研发中心（有限合伙） | A kind of rose fermented glutinous rice of beautifying face and moistering lotion and preparation method thereof |
| CN109393322A (en) * | 2018-10-11 | 2019-03-01 | 郭军 | A kind of fermented glutinour rice, fermented glutinour rice fresh flower song and preparation method thereof |
| CN110623204A (en) * | 2019-03-26 | 2019-12-31 | 西北农林科技大学 | Homogeneous slurry process of producing fermented glutinous rice flavor freeze dried instant food |
| CN112808420B (en) * | 2020-06-02 | 2022-03-22 | 龙南市太平堡酒业有限公司 | Preparation method of rice wine containing rose and honey |
| CN113122414A (en) * | 2021-05-19 | 2021-07-16 | 贵州水之源生物科技有限公司 | Traditional preparation process of fermented rose wine |
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| CN101280258B (en) * | 2008-05-23 | 2011-05-11 | 喻文革 | Cosmetic nutritious health care yellow wine and preparation thereof |
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| CN101955868A (en) * | 2009-07-15 | 2011-01-26 | 郝敬方 | Rose corn wine |
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| CP01 | Change in the name or title of a patent holder |
Address after: 652700 winding Town, Hexi Town, Tonghai County, Yunnan, Yuxi Patentee after: Yunnan rainbow Biotechnology Co., Ltd. Address before: 652700 winding Town, Hexi Town, Tonghai County, Yunnan, Yuxi Patentee before: Yunnan Tonghai Yunqufang Sweet White Wine Food Co.,Ltd. |
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| CP02 | Change in the address of a patent holder | ||
| CP02 | Change in the address of a patent holder |
Address after: 653200 eight Street litter street, Xiaojie street, E Shan Autonomous County, Yuxi, Yunnan Patentee after: Yunnan rainbow Biotechnology Co., Ltd. Address before: 652700 Qu he Guan, Hexi Town, Tonghai County, Yuxi, Yunnan Patentee before: Yunnan rainbow Biotechnology Co., Ltd. |