CN104543742A - Formed fermented glutinous rice and production process thereof - Google Patents
Formed fermented glutinous rice and production process thereof Download PDFInfo
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- CN104543742A CN104543742A CN201510073459.9A CN201510073459A CN104543742A CN 104543742 A CN104543742 A CN 104543742A CN 201510073459 A CN201510073459 A CN 201510073459A CN 104543742 A CN104543742 A CN 104543742A
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Abstract
The invention discloses formed fermented glutinous rice and a production process thereof. The production process comprises the following steps: extruding soaked, cooked and twisted sticky rice in a packaging bottle into a sticky rice cake, providing a funnel-shaped groove in the center of the sticky rice cake by virtue of a former, directly fermenting and ageing the sticky rice cake after the groove is provided in the packaging bottle, and finally, covering and sterilizing to prepare the formed fermented glutinous rice. The formed fermented glutinous rice produced by adopting the production process can not be scattered in shape, has good forming effect and compactness, is attractive in appearance and excellent in color, and has a good taste; fermentation ventilation, oxygen consumption and temperature parameters can be accurately controlled, the fermentation efficiency is increased, and the fermentation time is shorted by 2-3 days in comparison with a conventional fermentation process up to 1 week.
Description
Technical field
The present invention relates to fermented glutinour rice and manufacture field thereof, be specifically related to a kind of shaping fermented glutinour rice and production technology thereof.
Background technology
Fermented glutinour rice, be fermented glutinous rice again, sweet wine, it is the one tradition snack in south China area, form through glutinous rice fermentation, not only give off a strong fragrance, sweet and sour taste, ethanol content be less, and it is nutritious, have certain health-care effect, analysis shows, fermented glutinour rice contains the nutritional labelings such as carbohydrate, protein, peptide class, amino acid, B family vitamin, calcium, magnesium, potassium, iron, zinc, selenium, and the flavor components such as alcohols, lipid, organic acid, therefore be regarded as excellent tonic product for a long time, on these more external dish cookings, fermented glutinour rice is also often by as important flavoring always.
Now current, the method preparing fermented glutinour rice is through screening by glutinous rice, soak, boiling, cooling, fermentation procedure and making, will through screening, glutinous rice after immersion cooks, dry in the air to middle temperature, add jar fermenter, distiller's yeast after powder will be twisted, spread equably on glutinous rice, sealing and fermenting cylinder, under being placed on suitable temperature, ferment 4-7 days, the fermented glutinour rice prepared can be obtained, general manufacturer production fermented glutinour rice is all adopted in this way, for ensureing output, the jar fermenter that all employing volume is larger is as the container of fermentation, and the design parameter of fermentation controls not good, fermentation efficiency is low, fermentation time is long, finished product local flavor is unstable, process for sterilizing is simple, cause nutrition leak too much, the micro-Huang of finished product color and luster, and when bottling, fermented glutinour rice in jar fermenter is drawn out component bottling, there is fermented glutinour rice when bottling at random shapeless, and the problem that bottled component is uneven.
Summary of the invention
In view of this, the application provides a kind of shaping fermented glutinour rice and production technology thereof, the fermented glutinour rice shape adopting this production technology to produce can not be at random, good forming effect, compactibility is good, accurately can control ferment ventilative, oxygen consumption, temperature parameter, improves fermentation efficiency, reduce nutriment to run off, guarantee finished product local flavor and color and luster.
For solving above technical problem, technical scheme provided by the invention is a kind of shaping fermented glutinour rice production technology, glutinous rice after immersion, boiling, mixed song is squeezed into mochi in Packaging Bottle, a funnelform nest groove is offered by former at described mochi center, again the mochi after opening nest groove is directly carried out in Packaging Bottle fermenting, ageing, finally add a cover, sterilization obtains, the volume of described Packaging Bottle is 300-1000 milliliters.
Preferably, the concrete steps of described production technology are:
(1) soak: be soak after the ratio mixing of 1:1 according to glutinous rice and water weight ratio by the glutinous rice after screening, soak time is 6-12 hours;
(2) boiling: be placed in food steamer by the glutinous rice after soaking, steam pressure is 0.1-0.15Mpa, and boiling temperature is 100-110 DEG C, and digestion time is 5-8 minutes, after being cooked by glutinous rice, is cooled to normal temperature;
(3) mixed song: the glutinous rice cooked is mixed in the ratio that glutinous rice and Koji weight ratio are 1:0.004-0.006;
(4) bottle: the glutinous rice after mixed song is loaded the Packaging Bottle after sterilization, in Packaging Bottle, glutinous rice is squeezed into mochi, a funnelform nest groove is offered by former at described mochi center, described nest groove depth is 70-80% of mochi height, and nest channel opening diameter is 30-40% of mochi diameter;
(5) ferment: cover moisturizing cloth in Packaging Bottle after, put into fermenting cellar fermentation, yeasting humidity, more than 80%, in 0-20 hours stages, controls fermentation temperature at 25-30 DEG C; In 21-36 hours stages, control fermentation temperature at 30-40 DEG C; In 37-48 hours stages, control fermentation temperature below 30 DEG C, then ageing 12-14 hours;
(6) post processing: after having fermented, takes off the moisturizing cloth in Packaging Bottle, adds suitable quantity of water and flood rice dumpling, then seal, and described amount of water is 15-25% of rice quality;
(7) sterilization: adopt segmentation sterilization, preheating section control temperature at 55-65 DEG C, 30 minutes preheating time; Intensification section control temperature at 85-90 DEG C, 50 minutes heating-up times; Constant temperature zone control temperature is at 80-85 DEG C, and constant temperature time 30 minutes, then cools, and obtains shaping fermented glutinour rice finished product.
Preferably, described step (1) soak time is 12 hours.
Preferably, described step (2) steam pressure is 0.15Mpa, and boiling temperature is 110 DEG C, and digestion time is 6 minutes.
Preferably, in described step (3), glutinous rice and Koji weight ratio are 1:0.005.
Preferably, the Koji in described step (3) is made up of saccharomycete, rhizopus.
Preferably, in described step (5) sweat, in 0-20 hours stages, control fermentation temperature at 26-30 DEG C; In 21-36 hours stages, control fermentation temperature at 30-38 DEG C; In 37-48 hours stages, control fermentation temperature below 30 DEG C.
Preferably, in described step (5) the fermentation later stage, the ageing time is 12 hours.
Preferably, described step (7) sterilization, adopts segmentation process for sterilizing: preheating section controls water temperature at 60 DEG C, 30 minutes preheating time; Intensification section controls water temperature at 85-90 DEG C, 50 minutes heating-up times; Constant temperature zone controls water temperature at 82-85 DEG C, constant temperature time 30 minutes.
Technical scheme also provides a kind of shaping fermented glutinour rice obtained according to aforementioned production technology.
The application compared with prior art, it is described in detail as follows: adopt mochi in Packaging Bottle, be directly fermented into the technique of fermented glutinour rice in technical scheme, through sealing after fermented glutinour rice is formed, segmentation sterilization can complete shaping fermented glutinour rice product that can be commercially available, its fermented glutinour rice shape produced can not be at random, and compactibility is good, finished product good looking appearance, color and luster is normal, and taste flavor is good; Simultaneously, a funnelform nest groove is offered by former at mochi center, nest groove depth is 70-80% of mochi height, nest channel opening diameter is 30-40% of mochi diameter, utilize this nest groove can improve ventilative and oxygen consumption, accelerate fermentation time, later stage adopts segmentation process for sterilizing, both bactericidal effect was reached, guarantee that again finished product color and luster is normal, prove through production practices, the fermented glutinour rice in technical scheme, what its fermentation time was more traditional reach, and the zymotechnique of 1 week has shortened to 2-3 days; In addition, sweat has been carried out segmentation by technical scheme, for different fermentations time zymogenic activity and concrete fermentation system, controls, accelerate course of fermentation, improve fermented quality the yeasting temperature of different phase; Sterilization process has also been carried out segmentation according to the feature of product by technical scheme, both reaches bactericidal effect, reduces nutriment and runs off, guarantee that again finished product color and luster is normal.Therefore, technical scheme is relative to existing fermented glutinour rice production technology, and have fermentation time short, fermentation efficiency is high, and finished product fermented glutinour rice compactibility is good, and not at random, face shaping is attractive in appearance, reduces nutriment and runs off, guarantee the beneficial effect of finished product color and luster.
Detailed description of the invention
In order to make those skilled in the art understand technical scheme of the present invention better, below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment one
A kind of shaping fermented glutinour rice production technology, its concrete steps are:
(1) soak: be soak after the ratio mixing of 1:1 according to glutinous rice and water weight ratio by the glutinous rice after screening, soak time is 12 hours;
(2) boiling: be placed in food steamer by the glutinous rice after soaking, food steamer pressure is 0.15Mpa, and boiling temperature is 110 DEG C, and digestion time is 6 minutes, after being cooked by glutinous rice, is cooled to normal temperature;
(3) mixed song: mixed in the ratio that glutinous rice and Koji weight ratio are 1:0.005 by the glutinous rice cooked, wherein Koji is made up of saccharomycete, rhizopus;
(4) bottle: the glutinous rice after mixed song is loaded the Packaging Bottle after sterilization, in Packaging Bottle, glutinous rice is squeezed into mochi, a funnelform nest groove is offered by former at described mochi center, described nest groove depth is 70-80% of mochi height, nest channel opening diameter is 30-40% of mochi diameter, wherein the shape of Packaging Bottle is apple bottle, and volume is 750 milliliters;
(5) ferment: cover moisturizing cloth in Packaging Bottle after, put into fermenting cellar fermentation, yeasting humidity, more than 80%, in 0-20 hours stages, controls fermentation temperature at 26-30 DEG C; In 21-36 hours stages, control fermentation temperature at 30-38 DEG C; In 37-48 hours stages, control fermentation temperature below 30 DEG C, then ageing 12 hours;
(6) post processing: after having fermented, takes off the moisturizing cloth in Packaging Bottle, adds suitable quantity of water and flood rice dumpling, then seal, and described amount of water is 20% of rice quality;
(7) sterilization: adopt segmentation sterilization, preheating section control temperature at 60 DEG C, 30 minutes preheating time; Intensification section control temperature at 85-90 DEG C, 50 minutes heating-up times; Constant temperature zone control temperature is at 82-85 DEG C, and constant temperature time 30 minutes, then cools, and obtains shaping fermented glutinour rice finished product.
The technique of above-mentioned production fermented glutinour rice and the bigger difference part of existing technique are contrasted, comparing result is as table 1.
The comparing result of table 1 embodiment one the application's production technology and existing production craft step
From table contrast, adopt in the technical scheme of the application in Packaging Bottle, directly carry out the mode that fermented glutinour rice is produced in glutinous rice fermentation, and the shape of glutinous rice during by improving the fermentation of glutinous rice, the mode of fermentation, sterilization mode, on the improvement basis of fermentation mode, the each parameter in sweat is determined by great many of experiments, coordinate the volume of fermentation glutinous rice, the pre-treatment situation of shape and in earlier stage glutinous rice, adopt this technical scheme can reach the effect shortening fermentation time, in addition, the direct capping of fermented glutinour rice adopting technical scheme to produce can become commercially available prod, namely can not the fermented glutinour rice shape of self-assembling formation after destroy fermentation-causing in later stage packaging process, its fermented glutinour rice good forming effect produced, compactibility is high, ratio between its solid and liquid is suitable, and the ratio of solid in each bottle of Packaging Bottle and liquid is all consistent.Specifically, the existing fermented glutinour rice mode of production, many employing fermentation vats ferment, due to the fermented glutinour rice fermentation that it is large volume, add that its sweat is one-part form spontaneous fermentation, its fermentation efficiency is low, time is long, and the application adopts the mode of fermentation in direct Packaging Bottle, and in mochi, offer nest groove, nest groove is utilized to improve ventilative and oxygen consumption, improve fermentation mode simultaneously, adopt the mode of three sections of fermentations and an ageing, the temperature and time of each section of accurate control fermentation, make fermentation time reduction, efficiency improves, in addition, change traditional one section of sterilization mode into segmentation sterilization mode, both bactericidal effect was reached, decrease nutriment to run off, ensure that product color is normal, finished product fermented glutinour rice good forming effect, the degree of packing is high, good looking appearance.
Embodiment two
Adopt process described in embodiment one, by the shaping fermented glutinour rice that 4 batches are prepared, be numbered A, B, C, D and carry out physical and chemical testing, the results are shown in Table 2.
Wherein reducing sugar test adopts honest and clean--and Ai Nongfa, total acidity test adopts GB/T13662-2000 method, and sugar-acid ratio is: reduced sugar total amount/total acid content.
Table 2 embodiment two fermented glutinour rice finished product physical and chemical testing result
| Content of reducing sugar (with glucose meter g/L) | Total acid content (in lactic acid g/L) | Sugar-acid ratio | |
| A | 320 | 3.1 | 103：1 |
| B | 315 | 3.0 | 105：1 |
| C | 317 | 3.1 | 102：1 |
| D | 302 | 3.0 | 101：1 |
From above data, the sizing fermented glutinour rice that technical scheme is produced, its sugar-acid ratio is moderate, local flavor that is agreeably sweet, mild acidity is gone out from sensory manifestation, therefore can find out, the sizing fermented glutinour rice that technical scheme is produced is at shortening fermentation time and while ensureing fixed effect, and can reach good fermented glutinour rice local flavor, therefore this production technology has the practicality of food production.
Below be only the preferred embodiment of the present invention, it should be pointed out that above-mentioned preferred embodiment should not be considered as limitation of the present invention, protection scope of the present invention should be as the criterion with claim limited range.For those skilled in the art, without departing from the spirit and scope of the present invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. a shaping fermented glutinour rice production technology, it is characterized in that: the glutinous rice after immersion, boiling, mixed song is squeezed into mochi in Packaging Bottle, a funnelform nest groove is offered by former at described mochi center, again the mochi after opening nest groove is directly carried out in Packaging Bottle fermenting, ageing, finally add a cover, sterilization obtains, the volume of described Packaging Bottle is 300-1000 milliliters.
2. the shaping fermented glutinour rice production technology of one according to claim 1, is characterized in that: the concrete steps of described production technology are:
(1) soak: be soak after the ratio mixing of 1:1 according to glutinous rice and water weight ratio by the glutinous rice after screening, soak time is 6-12 hours;
(2) boiling: be placed in food steamer by the glutinous rice after soaking, steam pressure is 0.1-0.15Mpa, and boiling temperature is 100-110 DEG C, and digestion time is 5-8 minutes, after being cooked by glutinous rice, is cooled to normal temperature;
(3) mixed song: the glutinous rice cooked is mixed in the ratio that glutinous rice and Koji weight ratio are 1:0.004-0.006;
(4) bottle: the glutinous rice after mixed song is loaded the Packaging Bottle after sterilization, in Packaging Bottle, glutinous rice is squeezed into mochi, a funnelform nest groove is offered by former at described mochi center, described nest groove depth is 70-80% of mochi height, and nest channel opening diameter is 30-40% of mochi diameter;
(5) ferment: cover moisturizing cloth in Packaging Bottle after, put into fermenting cellar fermentation, yeasting humidity, more than 80%, in 0-20 hours stages, controls fermentation temperature at 25-30 DEG C; In 21-36 hours stages, control fermentation temperature at 30-38 DEG C; In 37-48 hours stages, control fermentation temperature below 30 DEG C, then ageing 12-14 hours;
(6) post processing: after having fermented, takes off the moisturizing cloth in Packaging Bottle, adds suitable quantity of water and flood rice dumpling, then seal, and described amount of water is 15-25% of rice quality;
(7) sterilization: adopt segmentation sterilization, preheating section control temperature at 55-65 DEG C, 30 minutes preheating time; Intensification section control temperature at 85-90 DEG C, 50 minutes heating-up times; Constant temperature zone control temperature is at 80-85 DEG C, and constant temperature time 30 minutes, then cools, and obtains shaping fermented glutinour rice finished product.
3. the shaping fermented glutinour rice production technology of one according to claim 2, is characterized in that: described step (1) soak time is 12 hours.
4. the shaping fermented glutinour rice production technology of one according to claim 2, it is characterized in that: described step (2) steam pressure is 0.15Mpa, boiling temperature is 110 DEG C, and digestion time is 6 minutes.
5. the shaping fermented glutinour rice production technology of one according to claim 2, is characterized in that: in described step (3), glutinous rice and Koji weight ratio are 1:0.005.
6. the shaping fermented glutinour rice production technology of one according to claim 2, is characterized in that: the Koji in described step (3) is made up of saccharomycete, rhizopus.
7. the shaping fermented glutinour rice production technology of one according to claim 2, is characterized in that: in described step (5) sweat, 0-20 hours stages, controls fermentation temperature at 26-30 DEG C; In 21-36 hours stages, control fermentation temperature at 30-38 DEG C; In 37-48 hours stages, control fermentation temperature below 30 DEG C.
8. the shaping fermented glutinour rice production technology of one according to claim 2, is characterized in that: in described step (5) the fermentation later stage, the ageing time is 12 hours.
9. the shaping fermented glutinour rice production technology of one according to claim 2, is characterized in that: described step (7) sterilization, adopts segmentation process for sterilizing: preheating section controls water temperature at 60 DEG C, 30 minutes preheating time; Intensification section controls water temperature at 85-90 DEG C, 50 minutes heating-up times; Constant temperature zone controls water temperature at 82-85 DEG C, constant temperature time 30 minutes.
10. the shaping fermented glutinour rice that production technology is obtained according to any one of claim 1-9.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108157754A (en) * | 2017-12-28 | 2018-06-15 | 成都巨龙生物科技股份有限公司 | A kind of process for sterilizing method for being molded fermented glutinour rice |
| CN109266519A (en) * | 2018-11-30 | 2019-01-25 | 嘉兴学院 | The molding process units of wood fibre Rapid Fermentation and its production technology |
| CN109673912A (en) * | 2018-12-26 | 2019-04-26 | 成都巨龙生物科技股份有限公司 | A kind of nonthermal method of fermented glutinour rice food |
| CN110583987A (en) * | 2019-09-11 | 2019-12-20 | 贵州省轻工业科学研究所 | Formula and processing method of single-tank black glutinous rice fermented glutinous rice |
| CN110583988A (en) * | 2019-09-11 | 2019-12-20 | 贵州省轻工业科学研究所 | Preparation method of kiwi fruit fermented glutinous rice product with unique flavor |
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| CN2532025Y (en) * | 2002-02-04 | 2003-01-22 | 刘继勇 | Bottle contained and shaped fermented glutinous rice |
| CN1785039A (en) * | 2005-12-21 | 2006-06-14 | 漆丹成 | Red-koji fermented glutinous rice food and its prodn. technique |
| CN1824751A (en) * | 2005-12-29 | 2006-08-30 | 孝感麻糖米酒有限责任公司 | Processing method of aerated rice wine juice |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108157754A (en) * | 2017-12-28 | 2018-06-15 | 成都巨龙生物科技股份有限公司 | A kind of process for sterilizing method for being molded fermented glutinour rice |
| CN109266519A (en) * | 2018-11-30 | 2019-01-25 | 嘉兴学院 | The molding process units of wood fibre Rapid Fermentation and its production technology |
| CN109673912A (en) * | 2018-12-26 | 2019-04-26 | 成都巨龙生物科技股份有限公司 | A kind of nonthermal method of fermented glutinour rice food |
| CN110583987A (en) * | 2019-09-11 | 2019-12-20 | 贵州省轻工业科学研究所 | Formula and processing method of single-tank black glutinous rice fermented glutinous rice |
| CN110583988A (en) * | 2019-09-11 | 2019-12-20 | 贵州省轻工业科学研究所 | Preparation method of kiwi fruit fermented glutinous rice product with unique flavor |
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