CN105231272A - Preparation method of lichee-glutinous rice sweet ferment rice - Google Patents
Preparation method of lichee-glutinous rice sweet ferment rice Download PDFInfo
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- CN105231272A CN105231272A CN201510653933.5A CN201510653933A CN105231272A CN 105231272 A CN105231272 A CN 105231272A CN 201510653933 A CN201510653933 A CN 201510653933A CN 105231272 A CN105231272 A CN 105231272A
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- Prior art keywords
- glutinous rice
- lichee
- rice
- fermented
- yeast
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- 241000209094 Oryza Species 0.000 title claims abstract description 101
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 101
- 235000009566 rice Nutrition 0.000 title claims abstract description 101
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000009508 confectionery Nutrition 0.000 title abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 6
- 241001629511 Litchi Species 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 210000003491 Skin Anatomy 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 235000015203 fruit juice Nutrition 0.000 claims description 7
- 241000238631 Hexapoda Species 0.000 claims description 3
- 240000000249 Morus alba Species 0.000 claims description 3
- 235000008708 Morus alba Nutrition 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 238000005070 sampling Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000003068 static Effects 0.000 claims description 3
- 235000014101 wine Nutrition 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 description 5
- 210000004080 Milk Anatomy 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 102000020179 B family Human genes 0.000 description 2
- 108091014904 B family Proteins 0.000 description 2
- 229940088594 Vitamin Drugs 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 229930003231 vitamins Natural products 0.000 description 2
- 210000001124 Body Fluids Anatomy 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 230000000295 complement Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000813 microbial Effects 0.000 description 1
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- 150000007524 organic acids Chemical class 0.000 description 1
- 230000025627 positive regulation of urine volume Effects 0.000 description 1
- 230000001737 promoting Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
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- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
Abstract
A preparation method of lichee-glutinous rice sweet ferment rice specifically includes that the sweet ferment rice is composed of lichee, glutinous rice and distiller yeast, and the preparation method comprises the preparation process: removing peel and kernels of the lichee to obtain flesh, then crushing the lichee flesh to obtain a juice, then taking the lichee juice together with the glutinous rice into a pot, cooking into cooked glutinous rice, after the cooked glutinous rice is cooled, adding the distiller yeast, mixing evenly, and finally fermenting into the sweet ferment rice. Through the implementation of the preparation method, the lichee and the glutinous rice are organically combined, and the efficacies of the two raw materials are supplemented with each other, so the prepared sweet ferment rice not only has nutrition enriched but also has good taste, and is a distinctive wine product having various health care functions. At the same time, the prepared lichee-glutinous rice sweet ferment rice has low alcohol degree, can be used as a staple food for eating, also can be used as a leisure drink, has wide applicable people, and has good market prospects.
Description
Technical field
The invention belongs to a kind of preparing technical field of fermented glutinous rice, be specifically related to a kind of preparation method of lichee fermented glutinous rice.
Background technology
Fermented glutinous rice (sweetfermentrice) old times are named " sweet wine ", are the traditional special product wine of Han nationality.Mix a kind of sweet rice wine of upper wine ferment (a kind of special microbial starter) fermentation with the glutinous rice cooked (glutinous rice), in China, all parts of the country address difference is again fermented glutinour rice, fermented glutinous rice, rice wine, sweet wine, sweet rice wine, glutinous rice wine, glutinous rice wine, vinasse.
Fermented glutinous rice is pleasantly sweet, and does not filter the grain of rice due to fermented glutinous rice, and through filtering and purifying, the number of degrees are very low, heats up to add little glutinous rice dumpling made of glutinous rice flour when dessert and eat, and somewhat sour slightly sweet also has the taste of wine.Southerner with fermented glutinous rice adjust egg, milk eats, be tonic in postpartum, mouthfeel is fine.
Fermented glutinous rice Gan Xinwen, sugary, organic acid, vitamin B1, B2 etc., can beneficial gas, promote the production of body fluid, fermented glutinous rice of invigorating blood circulation, dissipating bind, detumescence.Not only be beneficial to pregnant woman's inducing diuresis for removing edema, be also applicable to women breast-feeding their children's tonneau milk.Be a kind of typical local food be made up by fermentation of glutinous rice, very popular, its quantity of heat production is high, and be rich in carbohydrate, protein, B family vitamin, mineral matter etc., these are all the indispensable nutritional labelings of human body.B family vitamin has the effect promoting galactosis.Containing a small amount of alcohol in fermented glutinour rice, and alcohol can stimulate circulation, and has aid digestion and orectic function.The diet of wet nurse increases, and nutritional sufficiency, how of fine quality milk can be measured naturally.
Current fermented glutinous rice is mainly fermented by glutinous rice and distiller's yeast and forms.
Summary of the invention
Object of the present invention is just to provide the preparation method of brand-new a kind of lichee fermented glutinous rice.Specifically comprise: this fermented glutinous rice is made up of lichee, glutinous rice, distiller's yeast, preparation process first the skin of lichee, core is removed to obtain its pulp, then litchi pulp is pulverized to obtain its fruit juice, then take Litchi Juice jointly to enter pan boiling with glutinous rice and become glutinous rice, distiller's yeast is added after glutinous rice cooling, and mix thoroughly, finally fermentation becomes fermented glutinous rice.
The present invention is achieved through the following technical solutions:
A kind of preparation method of lichee fermented glutinous rice, be in technical scheme: this fermented glutinous rice is made up of lichee, glutinous rice, distiller's yeast, preparation process first the skin of lichee, core is removed to obtain its pulp, then litchi pulp is pulverized to obtain its fruit juice, then take Litchi Juice jointly to enter pan boiling with glutinous rice and become glutinous rice, after glutinous rice cooling, add distiller's yeast, and mix thoroughly, finally fermentation becomes fermented glutinous rice.
Specifically comprise the steps:
1, raw material composition and proportioning: lichee 1600 parts, 500 parts, glutinous rice, distiller's yeast is appropriate.
2, lichee sampling and processing: gathering without the fresh lichee rotted, 8-9 is ripe is raw material, first the skin of lichee, core is removed to obtain its pulp, is then pulverized by litchi pulp its fruit juice is for subsequent use.
3, glutinous rice collection: gather without rotten, be raw material without insect pest, the normal glutinous rice of color and luster.
4, soak: glutinous rice is soaked in Litchi Juice, and static 8-9 hour, glutinous rice is absorbed mulberry juice.
5, boiling: the glutinous rice being absorbed with Litchi Juice is put into pot boiling and becomes glutinous rice.
6, spice: add distiller's yeast after glutinous rice cooling, and mix thoroughly.
7, ferment: the glutinous rice with distiller's yeast is become raw material fermented glutinous rice according to the fermentation of established practice method.
8, finished product: the raw material fermented glutinous rice fermented is divided according to quantity and loads to obtain finished product lichee fermented glutinous rice.
The present invention both had the following advantages:
1, the lichee fermented glutinous rice its preparation method carried of the present invention is novel, and technique is simple, easily implements.
2, by implementing the present invention, lichee and glutinous rice organic assembling are got up, effect of two kinds of raw materials complements each other, so the fermented glutinous rice prepared not only nutrition accumulation, and mouthfeel is good, is a kind of wine goods having characteristic and have plurality of health care functions.
3, by implementing the present invention, the litchi spirit be prepared from wine brewing precision number is low, can eat as staple food, and also can be used as a kind of drink for amusement, applicable crowd is very extensive, and market prospects are very good.
Detailed description of the invention
Below in conjunction with embodiment, method of the present invention is further illustrated.
A kind of preparation method of lichee fermented glutinous rice, be in technical scheme: this fermented glutinous rice is made up of lichee, glutinous rice, distiller's yeast, preparation process first the skin of lichee, core is removed to obtain its pulp, then litchi pulp is pulverized to obtain its fruit juice, then take Litchi Juice jointly to enter pan boiling with glutinous rice and become glutinous rice, after glutinous rice cooling, add distiller's yeast, and mix thoroughly, finally fermentation becomes fermented glutinous rice.
Detailed description of the invention is as follows:
1, raw material composition and proportioning: lichee 1600 parts, 500 parts, glutinous rice, distiller's yeast is appropriate.
2, lichee sampling and processing: gathering without the fresh lichee rotted, 8-9 is ripe is raw material, first the skin of lichee, core is removed to obtain its pulp, is then pulverized by litchi pulp its fruit juice is for subsequent use.
3, glutinous rice collection: gather without rotten, be raw material without insect pest, the normal glutinous rice of color and luster.
4, soak: glutinous rice is soaked in Litchi Juice, and static 8-9 hour, glutinous rice is absorbed mulberry juice.
5, boiling: the glutinous rice being absorbed with Litchi Juice is put into pot boiling and becomes glutinous rice.
6, spice: add distiller's yeast after glutinous rice cooling, and mix thoroughly.
7, ferment: the glutinous rice with distiller's yeast is become raw material fermented glutinous rice according to the fermentation of established practice method.
8, finished product: the raw material fermented glutinous rice fermented is divided according to quantity and loads to obtain finished product lichee fermented glutinous rice.
Claims (1)
1. the preparation method of a lichee fermented glutinous rice, it is characterized in that: this fermented glutinous rice is made up of lichee, glutinous rice, distiller's yeast, preparation process first the skin of lichee, core is removed to obtain its pulp, then litchi pulp is pulverized to obtain its fruit juice, then take Litchi Juice jointly to enter pan boiling with glutinous rice and become glutinous rice, after glutinous rice cooling, add distiller's yeast, and mix thoroughly, finally fermentation becomes fermented glutinous rice;
Specifically comprise the steps:
(1) raw material composition and proportioning: lichee 1600 parts, 500 parts, glutinous rice, distiller's yeast is appropriate;
(2) lichee sampling and processing: gathering without the fresh lichee rotted, 8-9 is ripe is raw material, first the skin of lichee, core is removed to obtain its pulp, is then pulverized by litchi pulp its fruit juice is for subsequent use;
(3) glutinous rice collection: gather without rotten, be raw material without insect pest, the normal glutinous rice of color and luster;
(4) soak: glutinous rice is soaked in Litchi Juice, and static 8-9 hour, glutinous rice is absorbed mulberry juice;
(5) boiling: the glutinous rice being absorbed with Litchi Juice is put into pot boiling and becomes glutinous rice;
(6) spice: add distiller's yeast after glutinous rice cooling, and mix thoroughly;
(7) ferment: the glutinous rice with distiller's yeast is become raw material fermented glutinous rice according to the fermentation of established practice method:
(8) finished product: the raw material fermented glutinous rice fermented is divided according to quantity and loads to obtain finished product lichee fermented glutinous rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510653933.5A CN105231272A (en) | 2015-10-12 | 2015-10-12 | Preparation method of lichee-glutinous rice sweet ferment rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510653933.5A CN105231272A (en) | 2015-10-12 | 2015-10-12 | Preparation method of lichee-glutinous rice sweet ferment rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105231272A true CN105231272A (en) | 2016-01-13 |
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| CN201510653933.5A Pending CN105231272A (en) | 2015-10-12 | 2015-10-12 | Preparation method of lichee-glutinous rice sweet ferment rice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105802817A (en) * | 2016-05-27 | 2016-07-27 | 广西健美乐食品有限公司 | Litchi wine preparation method |
| CN106367268A (en) * | 2016-11-30 | 2017-02-01 | 钦州学院 | Baccaurea ramiflora lour-flavor sweet ferment glutinous rice and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101024807A (en) * | 2007-03-26 | 2007-08-29 | 陆伟东 | Lichee fruit wine and its brewing process |
| CN103131576A (en) * | 2011-11-24 | 2013-06-05 | 周祯璇 | Lychee wine and preparation method thereof |
| CN104403884A (en) * | 2014-11-28 | 2015-03-11 | 柳州贵族酒业有限公司 | Litchi sweet rice wine and preparation method thereof |
| CN104531449A (en) * | 2014-12-26 | 2015-04-22 | 惠州学院 | Litchi glutinous rice wine |
| CN104783063A (en) * | 2015-03-27 | 2015-07-22 | 苏州农业职业技术学院 | Pumpkin stomach nourishing rice wine and preparation method thereof |
-
2015
- 2015-10-12 CN CN201510653933.5A patent/CN105231272A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101024807A (en) * | 2007-03-26 | 2007-08-29 | 陆伟东 | Lichee fruit wine and its brewing process |
| CN103131576A (en) * | 2011-11-24 | 2013-06-05 | 周祯璇 | Lychee wine and preparation method thereof |
| CN104403884A (en) * | 2014-11-28 | 2015-03-11 | 柳州贵族酒业有限公司 | Litchi sweet rice wine and preparation method thereof |
| CN104531449A (en) * | 2014-12-26 | 2015-04-22 | 惠州学院 | Litchi glutinous rice wine |
| CN104783063A (en) * | 2015-03-27 | 2015-07-22 | 苏州农业职业技术学院 | Pumpkin stomach nourishing rice wine and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105802817A (en) * | 2016-05-27 | 2016-07-27 | 广西健美乐食品有限公司 | Litchi wine preparation method |
| CN106367268A (en) * | 2016-11-30 | 2017-02-01 | 钦州学院 | Baccaurea ramiflora lour-flavor sweet ferment glutinous rice and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160113 |
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