CN104946474A - Preparation method of fermented glutinous rice-mango wine - Google Patents

Abstract

The invention discloses a preparation method of fermented glutinous rice-mango wine. The preparation method comprises the following steps: soaking first-rate pure while in water for 12 hours; putting the soaked glutinous rice in a steamer for steaming till the glutinous rice is well cooked; putting the cooked glutinous rice in a fine sieve; putting the fine sieve on a vat; spraying cold boiled water on the cooked glutinous rice till the cooked glutinous rice is cooled to about 40 DEG C; leaching out the viscidity of the cooled glutinous rice; removing seeds and peel of mangoes; dicing the treated mangoes into small chunks which are 0.5 cm long and 0.5 cm thick with a knife; putting the two raw materials into a container; adding white sugar and glucoamylase; stirring to obtain a uniform mixture; sealing the container for 24 to 48 hours' fermentation, so as to obtain the finished product. Not only is the fermented glutinous rice-mango wine rich in nutrition and unique in flavor, but also the preparation method is simple and easy to learn.

Description

The preparation method of glutinous rice mango fermented glutinous rice

Technical field:

The present invention relates to the preparation method of glutinous rice mango fermented glutinous rice, belong to field of food industry.

Background technology:

At present, the fermented glutinous rice commercially sold all makes of glutinous rice, and nutrition is single, and mouthfeel is not good enough, can not meet human consumer to this product not only unique flavor but also nutritious requirement.

Summary of the invention:

Glutinous rice mango fermented glutinous rice provided by the invention, not only unique flavor, and also nutritious, instant, all-ages.

For achieving the above object, the technical solution used in the present invention is:

The preparation method of glutinous rice mango fermented glutinous rice, is characterized in that it is formulated by the component of following weight percent:

Glutinous rice 40-75% mango 30-50% white sugar 1-5% saccharifying enzyme 0.5-3%

The preparation method of above-mentioned glutinous rice mango fermented glutinous rice, is characterized in that comprising the following steps:

go seed to remove the peel mango, be cut into long 0.5 centimetre by knife, the little fourth block of thick 0.5 centimetre is for subsequent use;

The pure white glutinous rice such as 2. to choose, water logging 12 hours, then goes up cage and cooks.The glutinous rice cooked is placed on the sub-internal frame of dusting cover on cylinder, uses cold water sprinkle, make it be cooled to about 40 DEG C, and pouring goes viscosity for subsequent use;

3. will 2. put into container, add white sugar and saccharifying enzyme, stir, then sealing and fermenting is finished product in 24-48 hours.

Fermented glutinous rice is one of traditional food of liking of our people, and the fermented glutinous rice of mango brew together with glutinous rice is not only nutritious, unique flavor, and making method is easy to learn, can obtain general application and popularization very soon in China.

Embodiment:

Below in conjunction with embodiment, the present invention is further described.

Embodiment: the preparation method of glutinous rice mango fermented glutinous rice, its component is:

Glutinous rice 56% mango 40% white sugar 2.5% saccharifying enzyme 1.5%

The preparation method of above-mentioned glutinous rice mango fermented glutinous rice is as follows:

go seed to remove the peel 40kg mango, be cut into long 0.5 centimetre by knife, the little fourth block of thick 0.5 centimetre is for subsequent use;

The pure white glutinous rice 56kg such as 2. to choose, water logging 12 hours, then goes up cage and cooks.The glutinous rice cooked is placed on the sub-internal frame of dusting cover on cylinder, uses cold water sprinkle, make it be cooled to about 40 DEG C, and pouring goes viscosity for subsequent use;

3. will 2. put into container, add 2.5kg white sugar and 1.5kg saccharifying enzyme, stir, then sealing and fermenting is finished product in 24-48 hours.

Claims (3)

1. the preparation method of glutinous rice mango fermented glutinous rice, is characterized in that it is formulated by the component of following weight percent:

Glutinous rice 40-75% mango 30-50% white sugar 1-5% saccharifying enzyme 0.5-3%.

2. the preparation method of glutinous rice mango fermented glutinous rice according to claim 1, comprises the following steps:

go seed to remove the peel mango, be cut into long 0.5 centimetre by knife, the little fourth block of thick 0.5 centimetre is for subsequent use;

The pure white glutinous rice, water logging 12 hours such as 2. to choose, then going up cage cooks, and the glutinous rice cooked is placed on the sub-internal frame of dusting cover on cylinder, uses cold water sprinkle, makes it be cooled to about 40 DEG C, and drenches and go viscosity for subsequent use;

3. will 2. put into container, add white sugar and saccharifying enzyme, stir, then sealing and fermenting is finished product in 24-48 hours.

3. the preparation method of glutinous rice mango fermented glutinous rice according to claim 1, its component is:

Glutinous rice 56% mango 40% white sugar 2.5% saccharifying enzyme 1.5%.