CN102987231A - Biological fermentation method for improving sticky rice quality - Google Patents
Biological fermentation method for improving sticky rice quality Download PDFInfo
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- CN102987231A CN102987231A CN2011102808847A CN201110280884A CN102987231A CN 102987231 A CN102987231 A CN 102987231A CN 2011102808847 A CN2011102808847 A CN 2011102808847A CN 201110280884 A CN201110280884 A CN 201110280884A CN 102987231 A CN102987231 A CN 102987231A
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- sticky rice
- glutinous rice
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Abstract
The invention discloses a biological fermentation method for improving the sticky rice quality, and biological fermentation belongs to the technical field of biology. The method comprises the following steps of: fermenting sticky rice in water at the temperature of 0-40 DEG C for 24 to 120 hours; washing the sticky rice after the fermenting time is reached to lead the pH to be 7; and producing different types of sticky rice products by different processing methods according to requirements. According to the method, the sticking degree of the sticky rice can be remarkably increased, the tastes of the sticky rice products can be remarkably improved, the flavor is improved, the quality of the sticky rice products is improved, and the bioorganic safety and nutritional value of the sticky rice products can be increased.
Description
Affiliated technical field
The present invention relates to the biofermentation method that a kind of biofermentation improves the glutinous rice quality, belong to biological technical field.
Background technology
Glutinous rice is one of main cereal crops of China, and except directly edible, the important source material of still making Chinese traditional food is in the river, the southern areas such as Zhejiang, Shanghai, Guizhou Province, Jiangxi and Guangdong and Guangxi Provinces like by the consumer quite.But these Chinese traditional foods such as the rice dumpling, pyramid-shaped dumpling, rice cake etc. all requires glutinous rice to have certain viscosity, and these glutinous rice goods of traditional fabrication generally need to be stored glutinous rice about 1 year, to improve the quality of glutinous rice, thereby so that the sticky rice food of made has good quality, yet this traditional storage is too time-consuming with the method for improving the glutinous rice quality.Therefore, a kind of new method of improving the glutinous rice quality of research has the meaning of most important reality.
Adopt at present chemical method that rice is carried out modification, to improve the quality of rice, still adopt this method to be related to food-safety problem, can not reach desirable effect.In the traditional agriculture production and processing, the quality of paddy rice is decided by its seed, field management, water and soil characteristic, weather and rural labor force level.China's patent (201010518152.2) is sprayed the quality improver potassium dihydrogen phosphate at the paddy rice full heading time, and zinc sulfate etc. can significantly reduce chalk Baidu and the white grain of the chalk rate of rice, improve simultaneously rice yield.China's patent (200510024410.0) evenly sprays the calcium preparation of being made by the superfines of shell in the rice seedling phase to rice leaf, to improve the calcium content in the rice.But this method wastes time and energy, and can not reach desirable effect.China's patent (02157674.2) is carried out microwave treatment to rice, under the processing of frequency electromagnetic waves, the ratio of its amylose and amylopectin is changed, rice is heated up generate heat, to improve the quality of rice, still this method need to consume larger energy.Through the light levigate stone roller of multimachine, rice husk is sloughed in the polishing of dry method wind-force to China's patent (200710061554.2) with rice, then pack with close airtight antistaling container, and will being filled with the oxygen of suitable weight ratio in this container, then carbon dioxide and nitrogen seal.Although the method can keep the nutrition of rice to greatest extent, program is complicated, and is not easy to operate.
Summary of the invention
The object of the invention is to overcome the above-mentioned at present deficiency of raising rice quality method commonly used, proposed a kind of method of utilizing biofermentation to improve the glutinous rice quality.Biofermentation comprises ferment at constant temperature and spontaneous fermentation.Ferment at constant temperature is the controlled fermentation temperature, and spontaneous fermentation is at ambient temperature, the process of utilizing the microorganism in the natural environment to ferment.Glutinous rice is by biofermentation, and viscosity significantly raises, and quality improves, and has great importance for making various glutinous rice goods.
The technical solution used in the present invention: a kind of biofermentation method that improves the glutinous rice quality, glutinous rice is placed 0-40 ℃ of water, ferment, fermentation time is 24-120h.After arriving fermentation time, being washed to glutinous rice pH is 7, adopts as required diverse ways to produce various glutinous rice goods again.
Beneficial effect of the present invention: the present invention processes by glutinous rice being carried out biofermentation, and its viscosity is significantly raise, and has improved the mouthfeel of glutinous rice product, has strengthened local flavor, has improved the matter structure, and has improved microbial safety and the nutritive value of glutinous rice goods.。
The bring back to life invention of method is described further to this novel inhibition starch food products below in conjunction with embodiment, but the present invention is not limited only to these examples.
Embodiment 1
100kg glutinous rice is removed impurity and is placed 20 ℃ of water, ferments, and fermentation time is 120h.After arriving fermentation time, being washed to glutinous rice pH is 7.After fermentation is finished, dry after glutinous rice is pulverized, sieve, the viscosity of glutinous rice is increased to 256.54RVU by 163.00RVU.
Embodiment 2
100kg glutinous rice is removed impurity and is placed 30 ℃ of water, ferments, and fermentation time is 72h.After arriving fermentation time, being washed to glutinous rice pH is 7.After fermentation is finished, dry after glutinous rice is pulverized, sieve, the viscosity of glutinous rice is increased to 284.67RVU by 222.88RVU.
Embodiment 3
100kg glutinous rice is removed impurity and is placed 40 ℃ of water, ferments, and fermentation time is 24h.After arriving fermentation time, being washed to glutinous rice pH is 7.After fermentation is finished, dry after glutinous rice is pulverized, sieve, the viscosity of glutinous rice is increased to 290.00RVU by 231.46RVU.
Embodiment 4
The present invention is used for the making of pyramid-shaped dumpling, and its processing and treating method is as follows:
Tighten with rope; The pyramid-shaped dumpling of wrapping is put into pot, add clear water and boiled about 2 hours with very hot oven, boiled in a covered pot over a slow fire about 3 hours with little fire again, i.e. edible.
Embodiment 5
The present invention is used for the making of freezing mochi cake, and its processing and treating method is as follows:
Sucrose, food additives etc. are used first the gauge water thermosol, and are for subsequent use.Glutinous rice after the above-mentioned fermentation process is pulverized rear drying, sieve; A certain amount of glutinous rice flour adds about 70 ℃ hot water, repeatedly rubs 5～10min, makes powder ball, and evenly piecemeal is twisted into sphere or makes strip, enters pot and steams 30min; Cooling 30min quick-frozen 30min under-30 ℃ of conditions, refrigeration had both got finished product under-18 ℃ of conditions again.
Embodiment 6
The present invention is used for the making of rice dumpling musculus cutaneus, and its processing and treating method is as follows:
Glutinous rice after the above-mentioned fermentation process is drained, dehydrate after the pulverizing, and use airflow drying, sieve; The glutinous rice flour that makes is placed basin, adds proper amount of boiling water, stir, rub to the powder ball any surface finish finished product.
Claims (3)
1. a biofermentation method that improves the glutinous rice quality is characterized in that: glutinous rice is carried out biofermentation process
2. the method that requires according to right 1, it is characterized in that: glutinous rice is placed 0-40 ℃ of water, ferment, fermentation time is 24-120h.
3. according to right 1,2 methods that require, it is characterized in that: after fermentation is finished, glutinous rice is washed to pH for neutral.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102808847A CN102987231A (en) | 2011-09-10 | 2011-09-10 | Biological fermentation method for improving sticky rice quality |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102808847A CN102987231A (en) | 2011-09-10 | 2011-09-10 | Biological fermentation method for improving sticky rice quality |
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| Publication Number | Publication Date |
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| CN102987231A true CN102987231A (en) | 2013-03-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102808847A Pending CN102987231A (en) | 2011-09-10 | 2011-09-10 | Biological fermentation method for improving sticky rice quality |
Country Status (1)
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| CN (1) | CN102987231A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300285A (en) * | 2013-05-31 | 2013-09-18 | 弋阳县龟峰经国食品有限公司 | Yiyang rice cake purity reinforcement fermentation and aroma enhancement method |
| CN105146339A (en) * | 2015-08-31 | 2015-12-16 | 台山市职业安全健康协会 | Jumble bead glutinous rice dumpling with meat and production method thereof |
-
2011
- 2011-09-10 CN CN2011102808847A patent/CN102987231A/en active Pending
Non-Patent Citations (3)
| Title |
|---|
| 杨超 等: "《自然发酵对阴米淀粉物化性质的影响》", 《食品科学》 * |
| 杨超 等: "《阴米淀粉糊的流变特性》", 《食品科学》 * |
| 赵娜: "阴米淀粉的理化性质、体外消化性以及老化动力学研究", 《中国优秀硕士学位论文全文数据库》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300285A (en) * | 2013-05-31 | 2013-09-18 | 弋阳县龟峰经国食品有限公司 | Yiyang rice cake purity reinforcement fermentation and aroma enhancement method |
| CN105146339A (en) * | 2015-08-31 | 2015-12-16 | 台山市职业安全健康协会 | Jumble bead glutinous rice dumpling with meat and production method thereof |
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Application publication date: 20130327 |