CN103652602A - Preparation method fermented glutinous rice - Google Patents
Preparation method fermented glutinous rice Download PDFInfo
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- CN103652602A CN103652602A CN201310654894.1A CN201310654894A CN103652602A CN 103652602 A CN103652602 A CN 103652602A CN 201310654894 A CN201310654894 A CN 201310654894A CN 103652602 A CN103652602 A CN 103652602A
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- glutinous rice
- yeast
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- preparation
- rice
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
A provided preparation method fermented glutinous rice is characterized by comprising the following steps: 1) immersing glutinous rice with cold boiled water for 8-12 h until immersed glutinous rice can be crumbed by fingers; 2) steaming glutinous rice for 25-35 min; 3) evenly spreading steamed glutinous rice in a basin, tumbling glutinous rice to and fro for cooling, when the glutinous rice is cooled to 30-35 DEG C, adding first distiller's yeast and a liquid yeast, also adding purified water, stirring uniformly, and finally pressing glutinous rice compactly; 4) hollowing glutinous rice at the center of the basin to form a circular hole reaching the bottom of the basin, putting secondary distiller's yeast in the circular hole; 5) covering the basin for sealing, putting in environment with a temperature of 28-35 DEG C for fermenting for 36-48 h; and 6) filling pots and sealing, putting in a refrigerator for refrigeration and sale. By adding the liquid yeast prepared from grape peel, the prepared fermented glutinous rice is relatively abundant in taste and has the grape wine fragrance, and thus is increased in taste and improved in quality.
Description
Technical field
The present invention relates to a kind of preparation method of fermented glutinour rice.
Background technology
Fermented glutinour rice is unique because of its mouthfeel, liked by consumers in general, and fermented glutinour rice forms through glutinous rice fermentation, and summer can relieving summer-heat.Primary raw material is glutinous rice, and fermentation technique is simple, and taste is fragrant and sweet pure and sweet, and ethanol content is few, and in the making of some dish, glutinous rice wine is also often used as important flavoring.The manufacturing process of fermented glutinour rice be unable to do without distiller's yeast, but only adopts the taste of the fermented glutinour rice that existing distiller's yeast makes single, can not meet the living standard that people improve day by day.
Summary of the invention
The technical problem that the present invention solves is: a kind of preparation method of fermented glutinour rice is provided, and the fermented glutinour rice of making has the taste of vinous flavor.
Technical scheme of the present invention is: a kind of preparation method of fermented glutinour rice, is characterized in that comprising the following steps: 1) glutinous rice is soaked 8-12 hours with cold water, the glutinous rice after immersion can be crumbed with finger; 2) glutinous rice is cooked, digestion time is 25-35 minutes; 3) glutinous rice cooking is divided and in basin, rolled back and forth coolingly, when glutinous rice is cooled to 30-35 ℃, add distiller's yeast and liquid yeast for the first time, and add pure water to stir, finally by glutinous rice compacting; 4) glutinous rice that is positioned at the middle part of described basin is emptied, formed the circular hole of a through described basin bottom part, in circular hole, put into distiller's yeast for the second time; 5) basin is sealed, and be placed in 28-35 ℃ of environment and ferment, fermentation time 36-48 hours; 6) tinning is hermetically sealed, and is placed in household freezer refrigeration sale.
Described glutinous rice, for the first time distiller's yeast, liquid yeast, pure water and for the second time the mass fraction of distiller's yeast be respectively: 100 parts, 0.5 part, 0.1 part, 50 parts and 0.1 part.
The preparation method of the liquid yeast in step 3) is: A, pluck the grape of ripe the last week, strip Grape Skin; B, Grape Skin, glucose are put into ceramic pot, the cumulative volume of Grape Skin and glucose is 90%-95% of ceramic pot volume, and in ceramic pot, temperature remains on 28-31 ℃, standing 24-36 hours of ceramic pot; C, in ceramic pot, add glucose, edible alcohol successively, ceramic pot continues standing 36-48 hours; D, filter cleaner obtain described liquid yeast.
Grape Skin mass fraction in step B is 10, and the mass fraction of described glucose is 1.
The mass fraction of the glucose in step C is 1.
At step C, add after glucose, the mixed material in ceramic pot is stirred to 3-5 circles, slowly add afterwards the edible alcohol of 0.5 mass parts, make edible alcohol be laid in the upper surface of the mixed material in ceramic pot.
The invention has the beneficial effects as follows: this method has been added the liquid yeast of being made by Grape Skin, make the fermented glutinour rice taste made abundanter, there is the taste of vinous flavor, increased the taste of fermented glutinour rice, promoted the quality of fermented glutinour rice.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described:
Embodiment 1
A preparation method for fermented glutinour rice, is characterized in that comprising the following steps:
Step 1) is soaked glutinous rice 8 hours with cold water, and the glutinous rice after immersion can be crumbed with finger;
Step 2) glutinous rice is cooked, digestion time is 25 minutes;
Step 3) by the glutinous rice cooking divide in basin, roll back and forth cooling, when being cooled to 30 ℃, glutinous rice adds distiller's yeast and liquid yeast for the first time, and add pure water to stir, finally by glutinous rice compacting, the preparation method of liquid yeast is wherein: A, pluck the grape of ripe the last week, strip Grape Skin; B, Grape Skin, glucose are put into ceramic pot, the cumulative volume of Grape Skin and glucose is 90% of ceramic pot volume, and in ceramic pot, temperature remains on 28 ℃, standing 24 hours of ceramic pot, wherein the Grape Skin mass fraction in step B is 10, and the mass fraction of described glucose is 1; C, to adding mass fraction in ceramic pot, be 1 glucose, the mixed material in ceramic pot is stirred to 3 circles, slowly add afterwards the edible alcohol of 0.5 mass parts, make edible alcohol be laid in the upper surface of the mixed material in ceramic pot.
Step 4) is emptied the glutinous rice that is positioned at the middle part of described basin, forms the circular hole of a through described basin bottom part, puts into distiller's yeast for the second time in circular hole; Edible alcohol, ceramic pot continues standing 36 hours; D, filter cleaner obtain described liquid yeast.
Step 5) seals basin, and is placed in 28 ℃ of environment and ferments, fermentation time 36 hours;
Step 6) tinning is hermetically sealed, and is placed in household freezer refrigeration sale.
Described glutinous rice, for the first time distiller's yeast, liquid yeast, pure water and for the second time the mass fraction of distiller's yeast be respectively: 100 parts, 0.5 part, 0.1 part, 50 parts and 0.1 part.
Embodiment 2
A preparation method for fermented glutinour rice, is characterized in that comprising the following steps:
Step 1) is soaked glutinous rice 12 hours with cold water, and the glutinous rice after immersion can be crumbed with finger;
Step 2) glutinous rice is cooked, digestion time is 35 minutes;
Step 3) by the glutinous rice cooking divide in basin, roll back and forth cooling, when being cooled to 35 ℃, glutinous rice adds distiller's yeast and liquid yeast for the first time, and add pure water to stir, finally by glutinous rice compacting, the preparation method of liquid yeast is wherein: A, pluck the grape of ripe the last week, strip Grape Skin; B, Grape Skin, glucose are put into ceramic pot, the cumulative volume of Grape Skin and glucose is 95% of ceramic pot volume, and in ceramic pot, temperature remains on 31 ℃, standing 36 hours of ceramic pot, wherein the Grape Skin mass fraction in step B is 10, and the mass fraction of described glucose is 1; C, to adding mass fraction in ceramic pot, be 1 glucose, the mixed material in ceramic pot is stirred to 5 circles, slowly add afterwards the edible alcohol of 0.5 mass parts, make edible alcohol be laid in the upper surface of the mixed material in ceramic pot.
Step 4) is emptied the glutinous rice that is positioned at the middle part of described basin, forms the circular hole of a through described basin bottom part, puts into distiller's yeast for the second time in circular hole; Edible alcohol, ceramic pot continues standing 48 hours; D, filter cleaner obtain described liquid yeast.
Step 5) seals basin, and is placed in 35 ℃ of environment and ferments, fermentation time 48 hours;
Step 6) tinning is hermetically sealed, and is placed in household freezer refrigeration sale.
Described glutinous rice, for the first time distiller's yeast, liquid yeast, pure water and for the second time the mass fraction of distiller's yeast be respectively: 100 parts, 0.5 part, 0.1 part, 50 parts and 0.1 part.
Claims (6)
1. a preparation method for fermented glutinour rice, is characterized in that comprising the following steps: 1) glutinous rice is soaked 8-12 hours with cold water, the glutinous rice after immersion can be crumbed with finger; 2) glutinous rice is cooked, digestion time is 25-35 minutes; 3) glutinous rice cooking is divided and in basin, rolled back and forth coolingly, when glutinous rice is cooled to 30-35 ℃, add distiller's yeast and liquid yeast for the first time, and add pure water to stir, finally by glutinous rice compacting; 4) glutinous rice that is positioned at the middle part of described basin is emptied, formed the circular hole of a through described basin bottom part, in circular hole, put into distiller's yeast for the second time; 5) basin is sealed, and be placed in 28-35 ℃ of environment and ferment, fermentation time 36-48 hours; 6) tinning is hermetically sealed, and is placed in household freezer refrigeration sale.
2. according to the preparation method of fermented glutinour rice claimed in claim 1, it is characterized in that: described glutinous rice, for the first time distiller's yeast, liquid yeast, pure water and for the second time the mass fraction of distiller's yeast be respectively: 100 parts, 0.5 part, 0.1 part, 50 parts and 0.1 part.
3. according to the preparation method of fermented glutinour rice claimed in claim 1, it is characterized in that: the preparation method of the liquid yeast in step 3) is: A, pluck the grape of ripe the last week, strip Grape Skin; B, Grape Skin, glucose are put into ceramic pot, the cumulative volume of Grape Skin and glucose is 90%-95% of ceramic pot volume, and in ceramic pot, temperature remains on 28-31 ℃, standing 24-36 hours of ceramic pot; C, in ceramic pot, add glucose, edible alcohol successively, ceramic pot continues standing 36-48 hours; D, filter cleaner obtain described liquid yeast.
4. according to the preparation method of fermented glutinour rice claimed in claim 3, it is characterized in that: the Grape Skin mass fraction in step B is 10, the mass fraction of described glucose is 1.
5. according to the preparation method of fermented glutinour rice claimed in claim 3, it is characterized in that: the mass fraction of the glucose in step C is 1.
6. according to the preparation method of fermented glutinour rice claimed in claim 3, it is characterized in that: at step C, add after glucose, mixed material in ceramic pot is stirred to 3-5 circles, slowly add afterwards the edible alcohol of 0.5 mass parts, make edible alcohol be laid in the upper surface of the mixed material in ceramic pot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310654894.1A CN103652602A (en) | 2013-12-05 | 2013-12-05 | Preparation method fermented glutinous rice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310654894.1A CN103652602A (en) | 2013-12-05 | 2013-12-05 | Preparation method fermented glutinous rice |
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| CN103652602A true CN103652602A (en) | 2014-03-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310654894.1A Pending CN103652602A (en) | 2013-12-05 | 2013-12-05 | Preparation method fermented glutinous rice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107646984A (en) * | 2017-09-30 | 2018-02-02 | 西北农林科技大学 | A kind of fermented glutinour rice fermented bean curd manufacture craft |
| CN108936492A (en) * | 2018-09-13 | 2018-12-07 | 广西壮族自治区农业科学院 | A kind of production method of muscat follicarpium sauce |
-
2013
- 2013-12-05 CN CN201310654894.1A patent/CN103652602A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107646984A (en) * | 2017-09-30 | 2018-02-02 | 西北农林科技大学 | A kind of fermented glutinour rice fermented bean curd manufacture craft |
| CN108936492A (en) * | 2018-09-13 | 2018-12-07 | 广西壮族自治区农业科学院 | A kind of production method of muscat follicarpium sauce |
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Application publication date: 20140326 |