CN104585622A - Germ-left rice fermented food and preparation method thereof - Google Patents
Germ-left rice fermented food and preparation method thereof Download PDFInfo
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- CN104585622A CN104585622A CN201510064347.7A CN201510064347A CN104585622A CN 104585622 A CN104585622 A CN 104585622A CN 201510064347 A CN201510064347 A CN 201510064347A CN 104585622 A CN104585622 A CN 104585622A
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Abstract
The invention discloses germ-left rice fermented food and a preparation method thereof. The germ-left rice fermented food is prepared from the following components in parts by weight: 35-40 parts of germ-left rice, 15-20 parts of soybeans, 15-20 parts of corns, 5-8 parts of raisins, 1-2 parts of rosamultiflora, 1-3 parts of lotus flower distillate, 2-4 parts of lotus japonicas, 1-2 parts of tremella, 3-5 parts of radix glehniae, 1-3 parts of flos arecae, 1-2 parts of ginseng strip, 2-4 parts of rice bean leaves, 3-5 parts of radix codonopsis, 1-3 parts of chinese waxgourd peels, 3-5 parts of tea cream, 1-3 parts of mints, 2-4 parts of clove and 1-2 parts of salt. The germ-left rice fermented food is crisp in taste, strong in fragrance, easy to digest and absorb, and free of inflammation after being eaten.
Description
Technical field
The present invention relates to a kind of rice with remained germ fermented food and preparation method thereof.
Background technology
Fermented food has become important branch in food industry just in the broadest sense; Every food utilizing the effect of microorganism to produce all can be described as fermented food, the material production with certain physiologically active that functional fermented food is mainly produced with High biotechnology (comprising fermentation method, enzyme process) goes out the food that can regulate body physiological function, fermented food because there being microorganism participation role in food processing process, and then some specific nutrient factors can be formed, as provided the glutamine of the small intestinal mucosa energy, for the SCFA of colonic mucosa energy substance, and linoleic acid, arginine etc.
For the bacterium in fermented food, mainly contain acetobacter, non-pathogenic bar bacterium and lactic acid bacteria 3 kinds, acetobacter is common in rotten fruit, vegetables, verjuice, in vinegar and alcoholic drink, belong to Gram-negative sporeless bacterium, facultative aerobic, but easily there is involution form, involution form thalline occurs dendritic, thread bending such as grade, also usually there is change in the bacterial strain Gram's staining in old culture, acetobacter energy Oxidation of Alcohol makes it to become acetic acid, because of but manufacture the main bacteria seed of vinegar, non-pathogenic bar bacterium is often from soil, water, air obtains with being separated in contaminated Micro-Organism Culture Dish or blood plate, Corynebacterium glutamicum in non-pathogenic bar bacterium, Corynebacterium herculis, separate hydrocarbon bar bacterium through being usually used in the production of monosodium glutamate (Pidolidone salt), sugar decomposition can be become organic acid by them, and nitrogen substance is resolved into ammonium ion, synthesize glutamic acid further again and accumulate in zymotic fluid, lactic acid bacteria can produce lactic acid, it is the class bacterium played a major role in fermented dairy product manufacture process, homofermeneter and heterofermenter can be divided into candy ferments characteristic by it, nutriment is conducive to the yeast after absorbing fermentation or a kind of very strong polyphenoils, liver can be protected, there is certain detoxication, selenium in yeast, the mineral energies such as chromium are anti-ageing, antitumor, prevention of arterial hardens, and improve body immunity, after fermentation, in flour, one affects calcium, magnesium, the phytic acid of the element absorption such as iron can be decomposed, thus improve human body to the absorption of these nutriments and utilization.
Rice with remained germ as its name suggests, that embryo and the aleurone of scented rice is retained to greatest extent, the scented rice low containing plumule rate high spoilage just can become rice with remained germ, general employing is all that rice germ whitener now grinds the scented rice be of high quality, but comparatively single for the processing method of rice with remained germ at present, make the pouplarity of rice with remained germ lower.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of crispy in taste, gives off a strong fragrance, and easily digests and assimilates, the rice with remained germ fermented food can not got angry after edible.
For solving the problem, the present invention adopts following technical scheme:
A kind of rice with remained germ fermented food, is made up of following raw material: rice with remained germ, soybean, corn, raisins, white residual flower, lotus flower distillate, crowtoe, tremella, radix glehniae, betelnutpalm male flower, ginseng bar, rice bean leaf, Radix Codonopsis, waxgourd peel, tea cream, peppermint, cloves, salt; Described raw material is made up of following parts by weight proportioning: rice with remained germ 35-40 part, soybean 15-20 part, corn 15-20 part, raisins 5-8 part, white residual flower 1-2 part, lotus flower distillate 1-3 part, crowtoe 2-4 part, tremella 1-2 part, radix glehniae 3-5 part, betelnutpalm male flower 1-3 part, ginseng bar 1-2 part, rice bean leaf 2-4 part, Radix Codonopsis 3-5 part, waxgourd peel 1-3 part, tea cream 3-5 part, peppermint 1-3 part, cloves 2-4 part, salt 1-2 part.
Another technical problem that the present invention will solve is to provide a kind of preparation method of rice with remained germ fermented food.
For solving the problems of the technologies described above, the present invention adopts following technical scheme: comprise the following steps:
1) rice with remained germ, soybean, corn are dropped into big fire frying 1-2 minute in pot, take out, put in baking box and keep temperature to be 180-200 DEG C of roasting 5-10 minute, obtain puffed rice, regulate baking box to holding temperature, for subsequent use;
2) get raisins to join in the cold water of 6 times of quality and soak 15-20 minute, raisins are extruded sugar dimmed to water colour, be put into indoor 25-30 DEG C of lucifuge place 2-3 days, keep the circulation of surrounding air, remove the mould that surface produces, filter and obtain Normal juice of fermenting, for subsequent use;
3) by step 1) gained puffed rice and step 2) gained ferments in Normal juice tank filling and mixes, towel in upper cover, and fermentation 3-6 hour, obtains the puffed rice that ferments, for subsequent use;
4) get white residual flower, lotus flower distillate, crowtoe, tremella, radix glehniae, betelnutpalm male flower, ginseng bar, rice bean leaf, Radix Codonopsis, waxgourd peel shine dry cleaning dry, grind to form 18 order powder, put into refrigerator quick-frozen 20-25 minute, for subsequent use;
5) get tea cream and add hot water 50ml, after fully dissolving, add 150ml cold water, stir, dry in the air cool, for subsequent use;
6) joined by step 4) gained material powder in step 5) gained tea cream soup, little fiery boiling 3-5 minute is used in big fire instead after boiling, for subsequent use;
7) step 3) gained fermentation puffed rice is joined in step 6) gained raw material, stir, put into baking box 100-150 DEG C by moisture evaporate to dryness, obtain fermented food, for subsequent use;
8) peppermint, cloves are minced after cleaning, sprinkle salt and stir, pickle 20-30 minute, for subsequent use;
9) step 8) gained spices is layered on step 7) gained fermented food, i.e. edible.
The invention has the beneficial effects as follows: the rice with remained germ in this rice with remained germ fermented food, soybean, corn become puffed rice through high temperature baking, raisins are adopted to carry out spontaneous fermentation, make nutriment more balanced, easy absorption, the metabolizable energy of corn is the highest in cereals feed, this is little mainly due to crude fibre in corn, and only 2%; And NFE is up to 72%, and digestibility can reach 90%; On the other hand, the crude fat content of corn is high, between 3.5% to 4.5%, every 100 grams of corn heat content 106 kilocalories, cellulose 2.9 grams, 4.0 grams, protein, 1.2 grams, fat, 22.8 grams, carbohydrate, another containing mineral matter element and vitamin etc., the crude fibre contained in corn, than polished rice, smart face height 4-10 doubly, also containing a large amount of magnesium in corn, magnesium can strengthen intestines wall wriggling, promotes the excretion of body waste.The composition that corn is above-mentioned and function, highly beneficial for fat-reducing, colored fringe corn stigma when corn is ripe, there is diuresis, also favourable to fat-reducing, betelnutpalm male flower, ginseng bar, rice bean leaf, Radix Codonopsis, waxgourd peel can fall fire effectively, when edible, there will not be the situation of getting angry, peppermint, cloves improve fragrance, make food nicier.
Detailed description of the invention
Embodiment 1:
A preparation method for rice with remained germ fermented food, comprises the following steps:
1) by big fire frying 1-2 minute in rice with remained germ 35 parts, soybean 15 parts, corn 15 parts of input pots, take out, put in baking box and keep temperature to be 180-200 DEG C of roasting 5-10 minute, obtain puffed rice, regulate baking box to holding temperature, for subsequent use;
2) get raisins 5 parts to join in the cold water of 6 times of quality and soak 15-20 minute, raisins are extruded sugar dimmed to water colour, be put into indoor 25-30 DEG C of lucifuge place 2-3 days, keep the circulation of surrounding air, remove the mould that surface produces, filter and obtain Normal juice of fermenting, for subsequent use;
3) by step 1) gained puffed rice and step 2) gained ferments in Normal juice tank filling and mixes, towel in upper cover, and fermentation 3-6 hour, obtains the puffed rice that ferments, for subsequent use;
4) get white residual flower 1 part, lotus flower distillate 1 part, crowtoe 2 parts, tremella 1 part, radix glehniae 3 parts, betelnutpalm male flower 1 part, ginseng bar 1 part, rice bean leaf 2 parts, Radix Codonopsis 3 parts, waxgourd peel 1 part shine dry cleaning dry, grind to form 18 order powder, put into refrigerator quick-frozen 20-25 minute, for subsequent use;
5) get tea cream 3 parts and add hot water 50ml, after fully dissolving, add 150ml cold water, stir, dry in the air cool, for subsequent use;
6) joined by step 4) gained material powder in step 5) gained tea cream soup, little fiery boiling 3-5 minute is used in big fire instead after boiling, for subsequent use;
7) step 3) gained fermentation puffed rice is joined in step 6) gained raw material, stir, put into baking box 100-150 DEG C by moisture evaporate to dryness, obtain fermented food, for subsequent use;
8) peppermint 1 part, cloves 2 parts are minced after cleaning, sprinkle salt 1 part and stir, pickle 20-30 minute, for subsequent use;
9) step 8) gained spices is layered on step 7) gained fermented food, i.e. edible.
Embodiment 2:
A preparation method for rice with remained germ fermented food, comprises the following steps:
1) by big fire frying 1-2 minute in rice with remained germ 38 parts, soybean 18 parts, corn 17 parts of input pots, take out, put in baking box and keep temperature to be 180-200 DEG C of roasting 5-10 minute, obtain puffed rice, regulate baking box to holding temperature, for subsequent use;
2) get raisins 7.5 parts to join in the cold water of 6 times of quality and soak 15-20 minute, raisins are extruded sugar dimmed to water colour, be put into indoor 25-30 DEG C of lucifuge place 2-3 days, keep the circulation of surrounding air, remove the mould that surface produces, filter and obtain Normal juice of fermenting, for subsequent use;
3) by step 1) gained puffed rice and step 2) gained ferments in Normal juice tank filling and mixes, towel in upper cover, and fermentation 3-6 hour, obtains the puffed rice that ferments, for subsequent use;
4) get white residual flower 1.5 parts, lotus flower distillate 2 parts, crowtoe 3 parts, tremella 1.5 parts, radix glehniae 4 parts, betelnutpalm male flower 2 parts, ginseng bar 1.5 parts, rice bean leaf 3 parts, Radix Codonopsis 4 parts, waxgourd peel 2 parts shine dry cleaning dry, grind to form 18 order powder, put into refrigerator quick-frozen 20-25 minute, for subsequent use;
5) get tea cream 4 parts and add hot water 50ml, after fully dissolving, add 150ml cold water, stir, dry in the air cool, for subsequent use;
6) joined by step 4) gained material powder in step 5) gained tea cream soup, little fiery boiling 3-5 minute is used in big fire instead after boiling, for subsequent use;
7) step 3) gained fermentation puffed rice is joined in step 6) gained raw material, stir, put into baking box 100-150 DEG C by moisture evaporate to dryness, obtain fermented food, for subsequent use;
8) peppermint 2 parts, cloves 3 parts are minced after cleaning, sprinkle salt 1.5 parts and stir, pickle 20-30 minute, for subsequent use;
9) step 8) gained spices is layered on step 7) gained fermented food, i.e. edible.
Embodiment 3:
A preparation method for rice with remained germ fermented food, comprises the following steps:
1) by big fire frying 1-2 minute in rice with remained germ 40 parts, soybean 20 parts, corn 20 parts of input pots, take out, put in baking box and keep temperature to be 180-200 DEG C of roasting 5-10 minute, obtain puffed rice, regulate baking box to holding temperature, for subsequent use;
2) get raisins 8 parts to join in the cold water of 6 times of quality and soak 15-20 minute, raisins are extruded sugar dimmed to water colour, be put into indoor 25-30 DEG C of lucifuge place 2-3 days, keep the circulation of surrounding air, remove the mould that surface produces, filter and obtain Normal juice of fermenting, for subsequent use;
3) by step 1) gained puffed rice and step 2) gained ferments in Normal juice tank filling and mixes, towel in upper cover, and fermentation 3-6 hour, obtains the puffed rice that ferments, for subsequent use;
4) get white residual flower 2 parts, lotus flower distillate 3 parts, crowtoe 4 parts, tremella 2 parts, radix glehniae 5 parts, betelnutpalm male flower 3 parts, ginseng bar 2 parts, rice bean leaf 4 parts, Radix Codonopsis 5 parts, waxgourd peel 3 parts shine dry cleaning dry, grind to form 18 order powder, put into refrigerator quick-frozen 20-25 minute, for subsequent use;
5) get tea cream 5 parts and add hot water 50ml, after fully dissolving, add 150ml cold water, stir, dry in the air cool, for subsequent use;
6) joined by step 4) gained material powder in step 5) gained tea cream soup, little fiery boiling 3-5 minute is used in big fire instead after boiling, for subsequent use;
7) step 3) gained fermentation puffed rice is joined in step 6) gained raw material, stir, put into baking box 100-150 DEG C by moisture evaporate to dryness, obtain fermented food, for subsequent use;
8) peppermint 3 parts, cloves 4 parts are minced after cleaning, sprinkle salt 2 parts and stir, pickle 20-30 minute, for subsequent use;
9) step 8) gained spices is layered on step 7) gained fermented food, i.e. edible.
Experimental example:
In embodiment 1, embodiment 2 and embodiment 3, check different pulp furnish, look for most suitable one group of mouthfeel, the results are shown in following table
| Group | Different pulp furnish is on the impact of mouthfeel |
| Embodiment 1 | Mouthfeel is hardened, not crisp |
| Embodiment 2 | Crispy in taste is moderate |
| Embodiment 3 | Mouthfeel is partially soft, not crisp |
As can be seen here, the proportioning in embodiment 2, can reach the best mouthfeel of rice with remained germ fermented food, and the most applicable people's is edible.
The invention has the beneficial effects as follows: the rice with remained germ in this rice with remained germ fermented food, soybean, corn become puffed rice through high temperature baking, raisins are adopted to carry out spontaneous fermentation, make nutriment more balanced, easy absorption, the metabolizable energy of corn is the highest in cereals feed, this is little mainly due to crude fibre in corn, and only 2%; And NFE is up to 72%, and digestibility can reach 90%; On the other hand, the crude fat content of corn is high, between 3.5% to 4.5%, every 100 grams of corn heat content 106 kilocalories, cellulose 2.9 grams, 4.0 grams, protein, 1.2 grams, fat, 22.8 grams, carbohydrate, another containing mineral matter element and vitamin etc., the crude fibre contained in corn, than polished rice, smart face height 4-10 doubly, also containing a large amount of magnesium in corn, magnesium can strengthen intestines wall wriggling, promotes the excretion of body waste.The composition that corn is above-mentioned and function, highly beneficial for fat-reducing, colored fringe corn stigma when corn is ripe, there is diuresis, also favourable to fat-reducing, betelnutpalm male flower, ginseng bar, rice bean leaf, Radix Codonopsis, waxgourd peel can fall fire effectively, when edible, there will not be the situation of getting angry, peppermint, cloves improve fragrance, make food nicier.
The above, be only the specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, and any change of expecting without creative work or replacement, all should be encompassed in scope and be as the criterion.
Claims (3)
1. rice with remained germ fermented food and preparation method thereof, is characterized in that: be made up of following raw material: rice with remained germ, soybean, corn, raisins, white residual flower, lotus flower distillate, crowtoe, tremella, radix glehniae, betelnutpalm male flower, ginseng bar, rice bean leaf, Radix Codonopsis, waxgourd peel, tea cream, peppermint, cloves, salt; Described raw material is made up of following parts by weight proportioning: rice with remained germ 35-40 part, soybean 15-20 part, corn 15-20 part, raisins 5-8 part, white residual flower 1-2 part, lotus flower distillate 1-3 part, crowtoe 2-4 part, tremella 1-2 part, radix glehniae 3-5 part, betelnutpalm male flower 1-3 part, ginseng bar 1-2 part, rice bean leaf 2-4 part, Radix Codonopsis 3-5 part, waxgourd peel 1-3 part, tea cream 3-5 part, peppermint 1-3 part, cloves 2-4 part, salt 1-2 part.
2. a kind of rice with remained germ fermented food as claimed in claim 1 and preparation method thereof, it is characterized in that, described raw material is made up of following parts by weight proportioning: rice with remained germ 38 parts, soybean 18 parts, corn 17 parts, raisins 7.5 parts, white residual flower 1.5 parts, lotus flower distillate 2 parts, crowtoe 3 parts, tremella 1.5 parts, radix glehniae 4 parts, betelnutpalm male flower 2 parts, ginseng bar 1.5 parts, rice bean leaf 3 parts, Radix Codonopsis 4 parts, waxgourd peel 2 parts, tea cream 4 parts, peppermint 2 parts, cloves 3 parts, salt 1.5 parts.
3. a preparation method for rice with remained germ fermented food as claimed in claim 1, is characterized in that: comprise the following steps:
1) rice with remained germ, soybean, corn are dropped into big fire frying 1-2 minute in pot, take out, put in baking box and keep temperature to be 180-200 DEG C of roasting 5-10 minute, obtain puffed rice, regulate baking box to holding temperature, for subsequent use;
2) get raisins to join in the cold water of 6 times of quality and soak 15-20 minute, raisins are extruded sugar dimmed to water colour, be put into indoor 25-30 DEG C of lucifuge place 2-3 days, keep the circulation of surrounding air, remove the mould that surface produces, filter and obtain Normal juice of fermenting, for subsequent use;
3) by step 1) gained puffed rice and step 2) gained ferments in Normal juice tank filling and mixes, towel in upper cover, and fermentation 3-6 hour, obtains the puffed rice that ferments, for subsequent use;
4) get white residual flower, lotus flower distillate, crowtoe, tremella, radix glehniae, betelnutpalm male flower, ginseng bar, rice bean leaf, Radix Codonopsis, waxgourd peel shine dry cleaning dry, grind to form 18 order powder, put into refrigerator quick-frozen 20-25 minute, for subsequent use;
5) get tea cream and add hot water 50ml, after fully dissolving, add 150ml cold water, stir, dry in the air cool, for subsequent use;
6) joined by step 4) gained material powder in step 5) gained tea cream soup, little fiery boiling 3-5 minute is used in big fire instead after boiling, for subsequent use;
7) step 3) gained fermentation puffed rice is joined in step 6) gained raw material, stir, put into baking box 100-150 DEG C by moisture evaporate to dryness, obtain fermented food, for subsequent use;
8) peppermint, cloves are minced after cleaning, sprinkle salt and stir, pickle 20-30 minute, for subsequent use;
9) step 8) gained spices is layered on step 7) gained fermented food, i.e. edible.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510064347.7A CN104585622A (en) | 2015-02-09 | 2015-02-09 | Germ-left rice fermented food and preparation method thereof |
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| CN201510064347.7A CN104585622A (en) | 2015-02-09 | 2015-02-09 | Germ-left rice fermented food and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101486005A (en) * | 2009-02-25 | 2009-07-22 | 辽宁兴诺米业有限责任公司 | Technique for processing millet with remained germ |
| CN102972518A (en) * | 2012-11-08 | 2013-03-20 | 南昌大学 | Method for extending storage period of embryo rice |
| CN103110054A (en) * | 2013-03-07 | 2013-05-22 | 李仕臣 | Formula rice based on rice with remained germs |
| CN103704571A (en) * | 2013-12-13 | 2014-04-09 | 明光市双喜粮油食品有限公司 | Coarse cereal nutritional rice and preparation method thereof |
-
2015
- 2015-02-09 CN CN201510064347.7A patent/CN104585622A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101486005A (en) * | 2009-02-25 | 2009-07-22 | 辽宁兴诺米业有限责任公司 | Technique for processing millet with remained germ |
| CN102972518A (en) * | 2012-11-08 | 2013-03-20 | 南昌大学 | Method for extending storage period of embryo rice |
| CN103110054A (en) * | 2013-03-07 | 2013-05-22 | 李仕臣 | Formula rice based on rice with remained germs |
| CN103704571A (en) * | 2013-12-13 | 2014-04-09 | 明光市双喜粮油食品有限公司 | Coarse cereal nutritional rice and preparation method thereof |
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Application publication date: 20150506 |