CN103416666B - Crystal sago glutinous rice vinasse goods and technique thereof - Google Patents
Crystal sago glutinous rice vinasse goods and technique thereof Download PDFInfo
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- CN103416666B CN103416666B CN201310291399.9A CN201310291399A CN103416666B CN 103416666 B CN103416666 B CN 103416666B CN 201310291399 A CN201310291399 A CN 201310291399A CN 103416666 B CN103416666 B CN 103416666B
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Abstract
The invention belongs to field of foodstuff beverage, be specifically related to glutinous rice vinasse and utilize and preparation method thereof.Formula of the present invention and constituent mass part: 25 ~ 30 parts, glutinous rice vinasse, Radix Codonopsis 6 ~ 8 parts, red date 9 ~ 11 parts, 2 ~ 3 parts, ginger, 3 ~ 5 parts, rock sugar, 6 ~ 9 parts, red bean slurries, sago 9 parts, 40 ~ 50 parts, water.Preparation method of the present invention: 1. by glutinous rice vinasse: Radix Codonopsis: red date: ginger: rock sugar: water obtains solution by 25:6:9:2:3:40 formula infusion 60min.2. will soak the red bean of 6-8h, make slurries by technique, pour in solution, stirring is mixed well, ebuillition of heated 6-8min; Major ingredient solution A is obtained after filtered through gauze.3. by sago: water is made according to certain method by 1:50, and cold water leaches, and obtains auxiliary material B.4. quantitative auxiliary material B is put into packing container, then poured into by major ingredient A, product is closed to obtain in sterilization.Product form of the present invention can be liquid, solid, particle.The raw material that the present invention uses easily obtains, and nutrition is high, micro-acid that mouthfeel is fresh and sweet, and beneficial gas and stomach, and warm body profit face, supports positive physique.
Description
Technical field
The invention belongs to field of foodstuff beverage, particularly vinasse utilize and manufacture craft.
Background technology
Glutinous rice vinasse are glutinous rice fermentations, and the vinasse stayed after brew rice wine are also a kind of conventional foodstuff, have pain relieving to go to amass, warm up stomach invigorating the spleen, effects such as Wen Xin of promoting the production of body fluid.Its nutritional labeling is very abundant, and except carbohydrate, be also rich in protein, Cobastab, vitamin E, the benefit materials such as 18 seed amino acids and crude fat nucleic acid, and the fresh and sweet micro-acid of taste, color is limpid, and mouthfeel is glutinous soft.Especially the glutinous rice vinasse of boiling, have and dispel cold stagnant, strong qi and blood, promotes microcirculation functions, drinks for a long time and can warm up body strengthening spleen and nourishing stomach, makes skin exquisiteness ruddy smooth.But existing market generally believes, glutinous rice vinasse steam to leave byproduct after drinking, regards it as leftover bits and pieces more.In addition there is a certain amount of yeast thalline in vinasse, apt to deteriorate, not easily take care of, be generally simply processed into feed or directly abandon, fully not excavated exploitation.Glutinous rice vinasse value is very high, as processing method is proper, will have broad market prospects.The nutrition of glutinous rice vinasse goods is high, and raw material easily obtains, and is applicable to suitability for industrialized production.
Summary of the invention
The present invention seeks to develop and the new product of development and production and processing method for glutinous rice vinasse, make with glutinous rice vinasse for major ingredient, add different material, delicious taste, nutritious, the product of instant.
Technical scheme of the present invention: from health conditioning aspect, goes the scorching shortcoming of vinasse, the advantage that strong vinasse are warm in nature.With glutinous rice vinasse for major ingredient, gas benefit god is carried in collocation, and in support positive food materials, make have profit and, support, the product of positive effect.
The present invention selects auxiliary material, and effect is as follows.
The flat taste of Radix Codonopsis is sweet, and " new compilation of materia medica " records its " tonifying middle-Jiao and Qi, and taste, relieving thirst and restlessness ".
Red date taste warm in nature is sweet, and " book on Chinese herbal medicine is new again " records its " tonifying middle-Jiao and Qi, stomach is warmed up in nourshing kidney, controls the deficiency of Yin ".
Ginger taste warm in nature is pungent, supplement to the Herbal record its " broken blood adjust in, go cold eliminating phlegm, appetizing ".
The flat taste of rock sugar is sweet, and " China's book on Chinese herbal medicine " records its " strengthening the spleen and stomach moistens the lung and relieve the cough ".
The flat taste of red bean is sweet, and " book on Chinese herbal medicine is new again " records its " heat-clearing and blood, Li Shui stimulates the menstrual flow ".
Sago taste warm in nature is sweet, and " medicine sea book on Chinese herbal medicine " records its " main qi-restoratives is cold, helps digestion ".
Formula of the present invention and constituent mass as follows.
Raw material: 25 ~ 30 parts, glutinous rice vinasse, Radix Codonopsis 6 ~ 8 parts, red date 9 ~ 11 parts, 2 ~ 3 parts, ginger, 3 ~ 5 parts, rock sugar, 6 ~ 9 parts, red bean slurries, sago 9 parts, 40 ~ 50 parts, water.
Product preparation method of the present invention.
(1) raw material makes.1. by glutinous rice vinasse: Radix Codonopsis: red date: ginger: rock sugar: water obtains solution by 25:6:9:2:3:40 formula infusion 60 min.2. will soak the red bean of 6-8h, make slurries by technique, pour in solution, stirring is mixed well, ebuillition of heated 6-8min; Major ingredient solution A is obtained after filtered through gauze; 3. by sago: water is made according to certain method by 1:50, and cold water leaches, and obtains auxiliary material B.
(2) allocate filling.Quantitative auxiliary material B is put into packing container, then is poured into by major ingredient A, product is closed to obtain in sterilization.
Above told goods packing container is bottle, tank, box, cup, bag etc.
Advantage of the present invention.
1, because modern life rhythm is fast, overstrain, feeding desorder, pressure anxiety makes people's physique decline, and causes the cold of insufficiency type or the dry fire of heat to raise up, shows so-called " getting angry " situations such as sleep difference.Majority blindly select edible raw and cold food, cold and cool drink disappears " fire ", injury taste, and especially cold stagnant physique crowd, must guard against cold and cool food materials.Glutinous rice vinasse goods of the present invention develop beneficial gas and stomach for appeal situation, and warm body beauty treatment, supports the product of positive physique, and easy to carry, eats at any time.
2, the present invention uses glutinous rice vinasse raw material easily to produce, and nutrition is high, and preparation method is simple.Keep its essence and discard its dross, substantially value of exploiting and utilizing.
3, the advantage that product process of the present invention is maximum is that major ingredient making above uses slow fire infusion, makes its gentle characteristic obtain maximum release, strong health-care function.
4, goods of the present invention not only nourish health care, micro-acid that taste is fresh and sweet, and very attractive in appearance, and color is clear bright, and the flexible sago grain of glittering and translucent band is full wherein, and entrance is smooth.
Product form of the present invention can be liquid, solid, particle etc.
Detailed description of the invention
Below by embodiment, crystal sago glutinous rice vinasse goods and technique thereof are further described; the embodiment enumerated below is that the present invention is further illustrated; can not be interpreted as limiting the scope of the invention, person skilled in art can carry out some nonessential improvement and adjustment according to the content of the invention described above.
Specific embodiment 1.
Crystal sago glutinous rice vinasse goods beverage class.
(1) auxiliary material process.1. Radix Codonopsis cleaning is cut into slices, and red date cleaning stoning is cut into slices, and cuts into slices, by Radix Codonopsis: red date: ginger is mixed to get auxiliary material A in 6:6:2 ratio formula after ginger cleaning; 2. 6-8h red bean will be soaked: water, in 1:2 ratio, puts into juicer, breaks into slurries, obtains auxiliary material B; 3. opened by 500ml poach and pour container into, poured into by 10g sago, buckle well container cover, hot-water soak 16 min, leaches sago cold water flush, then by 500ml water boil, pours sago into, and keep boiling 3-5 min, after the transparent shape of sago, cold water leaches, and obtains auxiliary material C.
(2) infusion filter system.By glutinous rice vinasse: rock sugar: water boils by 20:3:40, pour auxiliary material A into.Slow fire heats, and obtains solution, then pours auxiliary material B into, ebuillition of heated 6-8 minute, by solution in two-layer gauze for filtering, obtain major ingredient after keeping boiling 60 min.
(3) filling sterilization.Auxiliary material C is put into bottle, tank body or box container, rear injection major ingredient, mixing, closed sterilization obtains product.
Specific embodiment 2.
Crystal sago glutinous rice vinasse goods jellies.
(1) auxiliary material process.1. Radix Codonopsis cleaning is cut into slices, and red date cleaning stoning is cut into slices, and cuts into slices, by Radix Codonopsis: red date: ginger is mixed to get auxiliary material A in 6:6:2 ratio formula after ginger cleaning; 2. 6-8h red bean will be soaked: water, in 1:2 ratio, puts into juicer, breaks into slurries, obtains auxiliary material B; 3. opened by 500ml poach and pour container into, poured into by 10g sago, buckle well container cover, hot-water soak 16 min, leaches sago cold water flush, then by 500ml water boil, pours sago into, and keep boiling 3-5 min, after the transparent shape of sago, cold water leaches, and obtains auxiliary material C.
(2) infusion filter system.By glutinous rice vinasse: rock sugar: water boils by 20:3:40, pour auxiliary material A into.Slow fire heats, and obtains solution, then pours auxiliary material B into, ebuillition of heated 6-8 minute, by solution in two-layer gauze for filtering, obtain major ingredient after keeping boiling 60 min.
(3) glue makes.1000g major ingredient is heated to boiling, slowly adds 3g konjac glucomannan, 2g gram carragheen, stirs simultaneously, keeps slight boiling condition 5-10 min, obtains glue.
(4) fill and sealing.Auxiliary material C is put into the cup through sterilization or bag, rear filling glue also seals to obtain product.
(5) sterilization and cooling.Jelly after sealing, delivering to temperature by conveyer belt is that in the hot water storgae of 85 DEG C, soaking sterilization is about 8-12min, then with cold water spray or immersion, is cooled to about 40 DEG C as early as possible.
Claims (7)
1. crystal sago glutinous rice vinasse goods, it is characterized in that, proportioning and the quality thereof of its supplementary material are as follows: 25 ~ 30 parts, glutinous rice vinasse, Radix Codonopsis 6 ~ 8 parts, red date 9 ~ 11 parts, 2 ~ 3 parts, ginger, 3 ~ 5 parts, rock sugar, 6 ~ 9 parts, red bean slurries, sago 9 parts, 40 ~ 50 parts, water.
2. crystal sago glutinous rice vinasse goods according to claim 1, is characterized in that: its product form is liquid or solid.
3. crystal sago glutinous rice vinasse goods according to claim 1, is characterized in that: its product form is particle.
4. crystal sago glutinous rice vinasse goods according to claim 1, is characterized in that: described glutinous rice vinasse refer to the vinasse of glutinous rice wine, glutinous rice wine fermentation brew.
5. crystal sago glutinous rice vinasse goods according to claim 2, is characterized in that: be made into beverage, jelly, sheet, paste, cream or electuary form, make instant food according to different ratio and technique, pack with bowl, tank, cup, bottle or bag.
6. prepare the production method of crystal sago glutinous rice vinasse goods beverage class, it is characterized in that: 1. Radix Codonopsis cleaning is cut into slices, red date cleaning stoning is cut into slices, and cuts into slices, by Radix Codonopsis: red date: ginger is mixed to get auxiliary material A in 6:6:2 ratio formula after ginger cleaning; 2. 6-8h red bean will be soaked: water, in 1:2 ratio, puts into juicer, breaks into slurries, obtains auxiliary material B; 3. opened by 500ml poach and pour container into, poured into by 10g sago, buckle well container cover, hot-water soak 16 min, leaches sago cold water flush, then by 500ml water boil, pours sago into, and keep boiling 3-5 min, after the transparent shape of sago, cold water leaches, and obtains auxiliary material C; 4. by glutinous rice vinasse: rock sugar: water boils by 20:3:40, pour auxiliary material A into, slow fire heats, and obtains solution, then pours auxiliary material B into, ebuillition of heated 6-8 minute, by solution in two-layer gauze for filtering, obtain major ingredient after keeping boiling 60 min; 5. auxiliary material C is put into bottle, tank body or box container, rear injection major ingredient, mixing, closed sterilization obtains product.
7. prepare the production method of crystal sago glutinous rice vinasse goods jellies, it is characterized in that: 1. Radix Codonopsis cleaning is cut into slices, red date cleaning stoning is cut into slices, and cuts into slices, by Radix Codonopsis: red date: ginger is mixed to get auxiliary material A in 6:6:2 ratio formula after ginger cleaning; 2. 6-8h red bean will be soaked: water, in 1:2 ratio, puts into juicer, breaks into slurries, obtains auxiliary material B; 3. opened by 500ml poach and pour container into, poured into by 10g sago, buckle well container cover, hot-water soak 16 min, leaches sago cold water flush, then by 500ml water boil, pours sago into, and keep boiling 3-5 min, after the transparent shape of sago, cold water leaches, and obtains auxiliary material C; 4. by glutinous rice vinasse: rock sugar: water boils by 20:3:40, pour auxiliary material A into, slow fire heats, and obtains solution, then pours auxiliary material B into, ebuillition of heated 6-8 minute, by solution in two-layer gauze for filtering, obtain major ingredient after keeping boiling 60 min; 5. 1000g major ingredient is heated to boiling, slowly adds 3g konjac glucomannan, 2g gram carragheen, stirs simultaneously, keeps slight boiling condition 5-10 min, obtains glue; 6. auxiliary material C is put into the cup through sterilization or bag, rear filling glue also seals to obtain product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310291399.9A CN103416666B (en) | 2013-07-12 | 2013-07-12 | Crystal sago glutinous rice vinasse goods and technique thereof |
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| CN201310291399.9A CN103416666B (en) | 2013-07-12 | 2013-07-12 | Crystal sago glutinous rice vinasse goods and technique thereof |
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| CN103416666B true CN103416666B (en) | 2015-08-19 |
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| CN103931994A (en) * | 2014-03-31 | 2014-07-23 | 江拥军 | Dessert and preparation method thereof |
| CN105831741A (en) * | 2016-04-01 | 2016-08-10 | 句容市东方紫酒业有限公司 | Mulberry fruit lozenge and preparation method thereof |
| CN106136162A (en) * | 2016-07-05 | 2016-11-23 | 安徽省林锦记食品工业有限公司 | A kind of peach gum blueberry novel nourishing jelly |
| CN114176190A (en) * | 2021-12-13 | 2022-03-15 | 颜宇轩 | Preparation process of electuary for enhancing immunity |
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| CN101485417A (en) * | 2009-02-09 | 2009-07-22 | 黎秋萍 | Flavored cool cake with full color pattern |
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