CN104543742B - One kind shaping fermented glutinour rice and its production technology - Google Patents
One kind shaping fermented glutinour rice and its production technology Download PDFInfo
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Abstract
The present invention discloses a kind of shaping fermented glutinour rice and its production technology, glutinous rice after immersion, boiling, mixed song is squeezed into mochi in Packaging Bottle, in the mochi a funnelform socket is opened up centrally through former, to open again the mochi after socket directly fermented in Packaging Bottle, ageing, be finally capped, sterilize and be made, the fermented glutinour rice shape produced using the production technology will not be at random, molding effect and compactibility are good, product design is attractive in appearance, and color and luster is good, excellent flavor；It can accurately control fermentation to breathe freely, oxygen consumption, temperature parameter, improve fermentation efficiency, the more traditional zymotechnique for being up to 1 week of its fermentation time has shortened to 2-3 days.
Description
Technical field
The present invention relates to fermented glutinour rice and its manufacture field, and in particular to one kind shaping fermented glutinour rice and its production technology.
Background technology
Fermented glutinour rice, is called fermented glutinous rice, sweet wine, is a kind of traditional snack of southern region of China, is formed through glutinous rice fermentation, not only fragrant
Gas is strong, sweet and sour taste, ethanol content are less and nutritious, has certain health-care effect, analysis shows, fermented glutinour rice contains
There are the nutritional ingredients such as carbohydrate, protein, peptides, amino acid, B family vitamin, calcium, magnesium, potassium, iron, zinc, selenium, and alcohols, fat
The flavor components such as class, organic acid, therefore excellent tonic product is always treated as a long time, in addition on some dish cookings, wine with dregs
Grain is also often by as important flavoring.
Now at present, the method for preparing fermented glutinour rice be by glutinous rice by screening, immersion, boiling, cooling, fermentation procedure and be made,
Glutinous rice after screening, soaking is cooked, dried in the air to medium temperature, adds jar fermenter, the distiller's yeast after powder will be twisted, equably spread glutinous rice
On, cylinder is sealed by fermentation, puts at a suitable temperature, ferments 4-7 days, you can the fermented glutinour rice prepared, general manufacturer production wine with dregs
In this way, to ensure yield, using container of the larger jar fermenter of volume as fermentation, and it is specific to ferment for grain
State modulator is bad, and fermentation efficiency is low, and fermentation time length, finished product flavor is unstable, and process for sterilizing is simple, causes nutrition leak mistake
It is more, the micro- Huang of finished product color and luster, and in bottling, the fermented glutinour rice in jar fermenter is drawn out into component bottling, fermented glutinour rice is at random when bottling be present
The problem of shapeless, and bottled component is uneven.
The content of the invention
In view of this, the application provides a kind of shaping fermented glutinour rice and its production technology, the fermented glutinour rice produced using the production technology
Shape will not be at random, good forming effect, and compactibility is good, can accurately control fermentation to breathe freely, oxygen consumption, temperature parameter, improves fermentation effect
Rate, reduce nutriment and be lost in, it is ensured that finished product flavor and color and luster.
To solve above technical problem, technical scheme provided by the invention is a kind of shaping fermented glutinour rice production technology, will be passed through
Glutinous rice after immersion, boiling, mixed song is squeezed into mochi in Packaging Bottle, and one is opened up centrally through former in the mochi
Individual funnelform socket, then will open the mochi after socket directly fermented in Packaging Bottle, ageing, be finally capped, sterilize
It is made, the volume of the Packaging Bottle is 300-1000 milliliters.
Preferably, the production technology concretely comprises the following steps：
(1) soak：According to glutinous rice and water weight ratio it is 1 by the glutinous rice after screening:Soaked after 1 ratio mixing, during immersion
Between be 6-12 hours；
(2) boiling：Glutinous rice after immersion is placed in food steamer, steam pressure is 0.1-0.15Mpa, and boiling temperature is
100-110 DEG C, digestion time is 5-8 minutes, after glutinous rice is cooked, is cooled to normal temperature；
(3) mixed song：By glutinous rice and Koji weight ratio it is 1 by the glutinous rice cooked：0.004-0.006 ratio is well mixed；
(4) bottle：The Packaging Bottle that glutinous rice after mixed song is loaded after sterilization, glutinous rice is squeezed into Packaging Bottle by glutinous rice
Group, a funnelform socket is opened up centrally through former in the mochi, the socket depth is mochi height
70-80%, socket opening diameter is 30-the 40% of mochi diameter；
(5) ferment：In Packaging Bottle cover moisturizing cloth after, be put into fermenting cellar fermentation, yeasting humidity more than 80%,
In 0-20 hours stages, control fermentation temperature is at 25-30 DEG C；In 21-36 hours stages, control fermentation temperature is at 30-40 DEG C；
In 37-48 hours stages, fermentation temperature is controlled below 30 DEG C, then ageing 12-14 hours；
(6) post-process：After the completion of fermentation, the moisturizing cloth in Packaging Bottle is removed, adds appropriate water submerged rice dumpling, then be capped close
Envelope, the amount of water are 15-the 25% of rice quality；
(7) sterilize：Sterilized using segmentation, preheating section controls temperature at 55-65 DEG C, 30 minutes preheating time；Warming-up section control
Temperature processed is at 85-90 DEG C, 50 minutes heating-up times；Constant temperature zone controls temperature at 80-85 DEG C, constant temperature time 30 minutes, then
Cooling, produce shaping fermented glutinour rice finished product.
Preferably, step (1) soak time is 12 hours.
Preferably, step (2) steam pressure is 0.15Mpa, and boiling temperature is 110 DEG C, and digestion time is 6 minutes.
Preferably, glutinous rice and Koji weight ratio are 1 in the step (3)：0.005.
Preferably, the Koji in the step (3) is made up of saccharomycete, rhizopus.
Preferably, in step (5) fermentation process, in 0-20 hours stages, control fermentation temperature is at 26-30 DEG C；
In 21-36 hours stages, control fermentation temperature is at 30-38 DEG C；In 37-48 hours stages, control fermentation temperature is below 30 DEG C.
Preferably, step (5) the fermentation later stage, ageing time are 12 hours.
Preferably, step (7) sterilization, using segmentation process for sterilizing：Preheating section controls water temperature at 60 DEG C, preheating time
30 minutes；Warming-up 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
30 minutes time.
Technical scheme also provides one kind and is molded fermented glutinour rice according to made from foregoing production technology.
Compared with prior art, its detailed description is as follows by the application：Directly existed using mochi in technical scheme
Be fermented into the technique of fermented glutinour rice in Packaging Bottle, fermented glutinour rice formed after by sealing, segmentation sterilization can complete commercially available shaping
Fermented glutinour rice product, its fermented glutinour rice shape produced will not be at random, and compactibility is good, and finished product good appearance, color and luster is normal, and taste flavor is good
It is good；Meanwhile open up a funnelform socket centrally through former in mochi, socket depth for mochi height 70-
80%, socket opening diameter is 30-the 40% of mochi diameter, can improve ventilative and oxygen consumption using the socket, accelerate fermentation
Time, later stage using segmentation process for sterilizing, both reach bactericidal effect, also ensure that finished product color and luster is normal, proved through production practices, originally
Apply for the fermented glutinour rice in technical scheme, the more traditional zymotechnique for being up to 1 week of its fermentation time has shortened to 2-3 days；In addition,
Fermentation process is segmented by technical scheme, for the different fermentations time is zymogenic active and specific fermentation body
System, is controlled to the yeasting temperature of different phase, accelerates course of fermentation, improve fermented quality；Present techniques
Sterilization process is segmented by the characteristics of scheme is always according to product, both reaches bactericidal effect, is reduced nutriment and is lost in, and really
It is normal to protect finished product color and luster.Therefore, technical scheme has fermentation time short, sent out relative to existing fermented glutinour rice production technology
Ferment efficiency high, finished product fermented glutinour rice compactibility is good, and not at random, face shaping is attractive in appearance, reduces nutriment and is lost in, it is ensured that finished product color and luster
Beneficial effect.
Embodiment
In order that those skilled in the art more fully understands technical scheme, with reference to specific embodiment pair
The present invention is described in further detail.
Embodiment one
One kind shaping fermented glutinour rice production technology, it is concretely comprised the following steps：
(1) soak：According to glutinous rice and water weight ratio it is 1 by the glutinous rice after screening:Soaked after 1 ratio mixing, during immersion
Between be 12 hours；
(2) boiling：Glutinous rice after immersion is placed in food steamer, food steamer pressure is 0.15Mpa, and boiling temperature is 110 DEG C, is steamed
The time is boiled as 6 minutes, after glutinous rice is cooked, is cooled to normal temperature；
(3) mixed song：By glutinous rice and Koji weight ratio it is 1 by the glutinous rice cooked：0.005 ratio is well mixed, wherein bent
Medicine is made up of saccharomycete, rhizopus；
(4) bottle：The Packaging Bottle that glutinous rice after mixed song is loaded after sterilization, glutinous rice is squeezed into Packaging Bottle by glutinous rice
Group, a funnelform socket is opened up centrally through former in the mochi, the socket depth is mochi height
70-80%, socket opening diameter is 30-the 40% of mochi diameter, and wherein Packaging Bottle is shaped as apple bottle, and volume is
750 milliliters；
(5) ferment：In Packaging Bottle cover moisturizing cloth after, be put into fermenting cellar fermentation, yeasting humidity more than 80%,
In 0-20 hours stages, control fermentation temperature is at 26-30 DEG C；In 21-36 hours stages, control fermentation temperature is at 30-38 DEG C；
In 37-48 hours stages, fermentation temperature is controlled below 30 DEG C, then ageing 12 hours；
(6) post-process：After the completion of fermentation, the moisturizing cloth in Packaging Bottle is removed, adds appropriate water submerged rice dumpling, then be capped close
Envelope, the amount of water are the 20% of rice quality；
(7) sterilize：Sterilized using segmentation, preheating section controls temperature at 60 DEG C, 30 minutes preheating time；Warming-up section control temperature
Degree is at 85-90 DEG C, 50 minutes heating-up times；Constant temperature zone controls temperature constant temperature time 30 minutes, then to be cooled down at 82-85 DEG C,
Produce shaping fermented glutinour rice finished product.
It will be contrasted in place of the bigger difference of the technique of above-mentioned production fermented glutinour rice and existing process, comparing result such as table 1.
The comparing result of the application production technology of 1 embodiment of table one and existing production craft step
It was found from upper table contrast, produced in the technical scheme of the application using glutinous rice fermentation is carried out directly in Packaging Bottle
The mode of fermented glutinour rice, and the shape of glutinous rice during the fermentation improving glutinous rice, by way of fermentation, sterilization mode, in fermentation method
On the basis of improvement, each parameter in fermentation process is determined by many experiments, coordinate the volume of fermentation glutinous rice, shape and preceding
The pre-treatment situation of phase glutinous rice, the effect for shortening fermentation time can be reached using the technical scheme, in addition, using the application skill
The direct capping of fermented glutinour rice of art scheme production can turn into commercially available prod, i.e., nature after fermentation will not be destroyed in later stage packaging process
The fermented glutinour rice shape of formation, its fermented glutinour rice good forming effect produced, compactibility is high, and the ratio between its solid and liquid is appropriate,
And solid in each bottle of Packaging Bottle and the ratio of liquid are consistent.Specifically, the existing fermented glutinour rice mode of production, is adopted more
Fermented with fermentation vat, be one-part form spontaneous fermentation plus its fermentation process because it is the fermented glutinour rice fermentation of large volume, its
Fermentation efficiency is low, time length, and by the way of the application is using fermentation in direct Packaging Bottle, and socket is opened up in mochi,
Ventilative and oxygen consumption is improved using socket, while improves fermentation method, by the way of three sections of fermentations and an ageing, accurate control
The temperature and time of each section of fermentation, makes fermentation time reduction, and efficiency improves, in addition, one section of traditional sterilization mode is changed to point
Section sterilization mode, both reach bactericidal effect, be reduced nutriment loss, it is ensured that product color is normal, finished product fermented glutinour rice into
Type effect is good, and the degree of packing is high, good appearance.
Embodiment two
Using process described in embodiment one, by the shaping fermented glutinour rice of 4 batches of preparations, numbering A, B, C, D carry out physics and chemistry survey
Examination, the results are shown in Table 2.
Wherein reducing sugar test is using honest and clean -- and Ai Nongfa, total acidity test use GB/T13662-2000 methods, and sugar-acid ratio is：
Reduced sugar total amount/total acid content.
The fermented glutinour rice finished product physical and chemical testing result of 2 embodiment of table two
| Content of reducing sugar (with glucose meter g/L) | Total acid content (g/L in terms of lactic acid) | 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 |
It was found from data above, the sizing fermented glutinour rice of technical scheme production, its sugar-acid ratio is moderate, goes out from sensory manifestation
Agreeably sweet, mild acidity flavor, it can therefore be seen that the sizing fermented glutinour rice of technical scheme production is when shortening fermentation
Between and ensure fixed effect while, good fermented glutinour rice flavor can be reached, therefore the production technology has the reality of food production
The property used.
It the above is only the preferred embodiment of the present invention, it is noted that above-mentioned preferred embodiment is not construed as pair
The limitation of the present invention, protection scope of the present invention should be defined by claim limited range.For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, some improvements and modifications can also be made, these change
Enter and retouch and also should be regarded as protection scope of the present invention.
Claims (9)
1. one kind shaping fermented glutinour rice production technology, it is characterised in that：The production technology concretely comprises the following steps：
(1) soak：According to glutinous rice and water weight ratio it is 1 by the glutinous rice after screening:Soaked after 1 ratio mixing, soak time is
6-12 hours；
(2) boiling：Glutinous rice after immersion is placed in food steamer, steam pressure is 0.1-0.15Mpa, boiling temperature is 100-
110 DEG C, digestion time is 5-8 minutes, after glutinous rice is cooked, is cooled to normal temperature；
(3) mixed song：By glutinous rice and Koji weight ratio it is 1 by the glutinous rice cooked：0.004-0.006 ratio is well mixed；
(4) bottle：The Packaging Bottle that glutinous rice after mixed song is loaded after sterilization, mochi is squeezed into Packaging Bottle by glutinous rice,
The mochi opens up a funnelform socket centrally through former, the socket depth for mochi height 70-
80%, socket opening diameter is 30-the 40% of mochi diameter；
(5) ferment：Using sectional temperature-controlled fermentation, after covering moisturizing cloth in Packaging Bottle, fermenting cellar fermentation is put into, yeasting is wet
Degree is more than 80%, 0-20 hours stages, and control fermentation temperature is at 25-30 DEG C；In 21-36 hours stages, control fermentation temperature
At 30-38 DEG C；In 37-48 hours stages, fermentation temperature is controlled below 30 DEG C, then ageing 12-14 hours；
(6) post-process：After the completion of fermentation, the moisturizing cloth in Packaging Bottle is removed, adds appropriate water submerged rice dumpling, then is sealed,
The amount of water is 15-the 25% of rice quality；
(7) sterilize：Sterilized using segmentation, preheating section controls temperature at 55-65 DEG C, 30 minutes preheating time；Warming-up section control temperature
Degree is at 85-90 DEG C, 50 minutes heating-up times；Constant temperature zone controls temperature constant temperature time 30 minutes, then to be cooled down at 80-85 DEG C,
Produce shaping fermented glutinour rice finished product.
A kind of 2. shaping fermented glutinour rice production technology according to claim 1, it is characterised in that：Step (1) soak time
For 12 hours.
A kind of 3. shaping fermented glutinour rice production technology according to claim 1, it is characterised in that：Step (2) steam pressure
For 0.15Mpa, boiling temperature is 110 DEG C, and digestion time is 6 minutes.
A kind of 4. shaping fermented glutinour rice production technology according to claim 1, it is characterised in that：In the step (3) glutinous rice and
Koji weight ratio is 1：0.005.
A kind of 5. shaping fermented glutinour rice production technology according to claim 1, it is characterised in that：Koji in the step (3)
It is made up of saccharomycete, rhizopus.
A kind of 6. shaping fermented glutinour rice production technology according to claim 1, it is characterised in that：Step (5) fermentation process
In, in 0-20 hours stages, control fermentation temperature is at 26-30 DEG C；In 21-36 hours stages, control fermentation temperature is 30-38
℃；In 37-48 hours stages, control fermentation temperature is below 30 DEG C.
A kind of 7. shaping fermented glutinour rice production technology according to claim 1, it is characterised in that：The step (5) is fermented the later stage,
The ageing time is 12 hours.
A kind of 8. shaping fermented glutinour rice production technology according to claim 1, it is characterised in that：Step (7) sterilization, is used
It is segmented process for sterilizing：Preheating section controls water temperature at 60 DEG C, 30 minutes preheating time；Warming-up section controls water temperature to be risen at 85-90 DEG C
The warm 50 minutes time；Constant temperature zone controls water temperature at 82-85 DEG C, constant temperature time 30 minutes.
9. a kind of be molded fermented glutinour rice according to made from any one of claim 1-8 production technology.
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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 |
| CN101492637A (en) * | 2007-11-28 | 2009-07-29 | 天津市中英保健食品有限公司 | Method for producing fermented glutinous rice foods |
| CN102887283A (en) * | 2012-06-28 | 2013-01-23 | 成都巨龙生物科技有限公司 | Glutinous rice wine fast-food product and processing method thereof |
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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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