CN105255629A - Indian jujube fermented glutinous rice - Google Patents
Indian jujube fermented glutinous rice Download PDFInfo
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- CN105255629A CN105255629A CN201510653997.5A CN201510653997A CN105255629A CN 105255629 A CN105255629 A CN 105255629A CN 201510653997 A CN201510653997 A CN 201510653997A CN 105255629 A CN105255629 A CN 105255629A
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- glutinous rice
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- zizyphus maurtiana
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Abstract
Provided is Indian jujube fermented glutinous rice. The fermented glutinous rice is prepared from Indian jujubes, glutinous rice and koji. The preparation process includes the steps that the Indian jujubes are washed, pits of the Indian jujubes are removed to obtain pulp of the Indian jujubes, the pulp is smashed to obtain juice, then the Indian jujube juice and the glutinous rice are put into a pot together to be cooked into cooked glutinous rice, the koji is added after the cooked glutinous rice is cooled, the mixture is stirred to be even, and finally the mixture is fermented into fermented glutinous rice. According to the preparation process, the Indian jujubes and the glutinous rice are organically combined, the effects of the two raw materials supplement each other, and therefore the prepared fermented glutinous rice is rich in nutrition and good in taste and is a wine product with great uniqueness and multiple healthcare functions. Besides, with a low alcohol degree, the prepared fermented glutinous rice can serve as a staple food as well as a leisure drink; the fermented glutinous rice is suitable for a wide range of 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 Zizyphus maurtiana 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 wine of upper wine ferment (a kind of special microbial starter) fermentation with the Oryza glutinosa cooked, in China, all parts of the country address difference is again fermented glutinour rice, fermented glutinous rice, rice wine, sweet wine, sweet wine, sticky 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, VITMAIN 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 to remove edema, be also applicable to lactating women's tonneau milk.Be a kind of flavoured foodstuff be made up by fermentation of glutinous rice, very popular, its quantity of heat production is high, and be rich in carbohydrate, protein, vitamin B group, mineral substance etc., these are all the indispensable nutritive ingredients of human body.Vitamin B group has the effect promoting lactation.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 brand-new a kind of Zizyphus maurtiana fermented glutinous rice.Specifically comprise: this fermented glutinous rice is made up of Zizyphus maurtiana, glutinous rice, distiller's yeast, preparation process is first cleaned up by Zizyphus maurtiana, then the fruit stone of Zizyphus maurtiana is removed to obtain its pulp, and pulp is pulverized to obtain fruit juice, then take Zizyphus maurtiana fruit 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.
The present invention is achieved through the following technical solutions:
A kind of Zizyphus maurtiana fermented glutinous rice, be in technical scheme: this fermented glutinous rice is made up of Zizyphus maurtiana, glutinous rice, distiller's yeast, preparation process is first cleaned up by Zizyphus maurtiana, then the fruit stone of Zizyphus maurtiana is removed to obtain its pulp, and pulp is pulverized to obtain fruit juice, then take Zizyphus maurtiana fruit 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.
Embodiment is as follows:
1, raw material composition and proportioning: Zizyphus maurtiana 1300 parts, 500 parts, glutinous rice, distiller's yeast is appropriate.
2, Zizyphus maurtiana sampling and processing: gathering without rotten, non agricultural chemical residuum, 8-9 maturation fresh Zizyphus maurtiana is raw material, and the fruit stone of Zizyphus maurtiana is removed to obtain its pulp, then pulverizes pulp and the fruit juice got 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 Zizyphus maurtiana fruit juice, then static 8-9 hour, glutinous rice is absorbed Zizyphus maurtiana fruit juice.
5, boiling: the glutinous rice being absorbed with Zizyphus maurtiana fruit 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 wine according to the fermentation of established practice method and makes.
8, finished product: the raw material fermented glutinous rice fermented is divided according to quantity and loads to obtain finished product Zizyphus maurtiana fermented glutinous rice.
The present invention both had the following advantages:
1, the Zizyphus maurtiana 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, Zizyphus maurtiana 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 product having characteristic and have plurality of health care functions.
3, by implementing the present invention, the fermented glutinous rice alcohol number of degrees be prepared from are 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 outlook are very good.
Embodiment
Below in conjunction with embodiment, method of the present invention is further illustrated.
A kind of Zizyphus maurtiana fermented glutinous rice, be in technical scheme: this fermented glutinous rice is made up of Zizyphus maurtiana, glutinous rice, distiller's yeast, preparation process is first cleaned up by Zizyphus maurtiana, then the fruit stone of Zizyphus maurtiana is removed to obtain its pulp, and pulp is pulverized to obtain fruit juice, then take Zizyphus maurtiana fruit 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.
Embodiment is as follows:
1, raw material composition and proportioning: Zizyphus maurtiana 1300 parts, 500 parts, glutinous rice, distiller's yeast is appropriate.
2, Zizyphus maurtiana sampling and processing: gathering without rotten, non agricultural chemical residuum, 8-9 maturation fresh Zizyphus maurtiana is raw material, and the fruit stone of Zizyphus maurtiana is removed to obtain its pulp, then pulverizes pulp and the fruit juice got 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 Zizyphus maurtiana fruit juice, then static 8-9 hour, glutinous rice is absorbed Zizyphus maurtiana fruit juice.
5, boiling: the glutinous rice being absorbed with Zizyphus maurtiana fruit 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 wine according to the fermentation of established practice method and makes.
8, finished product: the raw material fermented glutinous rice fermented is divided according to quantity and loads to obtain finished product Zizyphus maurtiana fermented glutinous rice.
Claims (1)
1. a Zizyphus maurtiana fermented glutinous rice, it is characterized in that: this fermented glutinous rice is made up of Zizyphus maurtiana, glutinous rice, distiller's yeast, preparation process is first cleaned up by Zizyphus maurtiana, then the fruit stone of Zizyphus maurtiana is removed to obtain its pulp, and pulp is pulverized to obtain fruit juice, then take Zizyphus maurtiana fruit 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: Zizyphus maurtiana 1300 parts, 500 parts, glutinous rice, distiller's yeast is appropriate;
(2) Zizyphus maurtiana sampling and processing: gathering without rotten, non agricultural chemical residuum, 8-9 maturation fresh Zizyphus maurtiana is raw material, and the fruit stone of Zizyphus maurtiana is removed to obtain its pulp, then pulverizes pulp and the fruit juice got 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 Zizyphus maurtiana fruit juice, then static 8-9 hour, glutinous rice is absorbed Zizyphus maurtiana fruit juice;
(5) boiling: the glutinous rice being absorbed with Zizyphus maurtiana fruit 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 wine according to the fermentation of established practice method and makes;
(8) finished product: the raw material fermented glutinous rice fermented is divided according to quantity and loads to obtain finished product Zizyphus maurtiana fermented glutinous rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510653997.5A CN105255629A (en) | 2015-10-12 | 2015-10-12 | Indian jujube fermented glutinous rice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510653997.5A CN105255629A (en) | 2015-10-12 | 2015-10-12 | Indian jujube fermented glutinous rice |
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| CN105255629A true CN105255629A (en) | 2016-01-20 |
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| CN201510653997.5A Pending CN105255629A (en) | 2015-10-12 | 2015-10-12 | Indian jujube fermented glutinous rice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105670882A (en) * | 2016-03-08 | 2016-06-15 | 全椒井府富硒生态牧业有限公司 | Green date wine capable of maintaining beauty and keeping young |
| CN109691545A (en) * | 2019-01-28 | 2019-04-30 | 阳江喜之郎果冻制造有限公司 | Preparation method of fruit pulp fermented glutinous rice milk tea |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1806666A (en) * | 2005-11-18 | 2006-07-26 | 张红 | Pulp fermented glutinous wine and preparation method thereof |
| KR20120099603A (en) * | 2012-07-10 | 2012-09-11 | 장성수 | Method for making the black jujube |
| CN102894268A (en) * | 2012-11-06 | 2013-01-30 | 张红 | Fruit juice amazake and preparation method thereof |
| CN103695243A (en) * | 2013-12-19 | 2014-04-02 | 郑明星 | Preparation method and fermented glutinous rice prepared by method |
| CN104017693A (en) * | 2014-06-19 | 2014-09-03 | 南京麦思德餐饮管理有限公司 | Production process of dried orange peel fermented sticky rice |
| CN104877857A (en) * | 2015-05-19 | 2015-09-02 | 云南知味园食品有限公司 | Processing method of fermented glutinous rice |
-
2015
- 2015-10-12 CN CN201510653997.5A patent/CN105255629A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1806666A (en) * | 2005-11-18 | 2006-07-26 | 张红 | Pulp fermented glutinous wine and preparation method thereof |
| KR20120099603A (en) * | 2012-07-10 | 2012-09-11 | 장성수 | Method for making the black jujube |
| CN102894268A (en) * | 2012-11-06 | 2013-01-30 | 张红 | Fruit juice amazake and preparation method thereof |
| CN103695243A (en) * | 2013-12-19 | 2014-04-02 | 郑明星 | Preparation method and fermented glutinous rice prepared by method |
| CN104017693A (en) * | 2014-06-19 | 2014-09-03 | 南京麦思德餐饮管理有限公司 | Production process of dried orange peel fermented sticky rice |
| CN104877857A (en) * | 2015-05-19 | 2015-09-02 | 云南知味园食品有限公司 | Processing method of fermented glutinous rice |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105670882A (en) * | 2016-03-08 | 2016-06-15 | 全椒井府富硒生态牧业有限公司 | Green date wine capable of maintaining beauty and keeping young |
| CN109691545A (en) * | 2019-01-28 | 2019-04-30 | 阳江喜之郎果冻制造有限公司 | Preparation method of fruit pulp fermented glutinous rice milk tea |
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Application publication date: 20160120 |
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