CN105969574A - Fermented glutinous rice making method - Google Patents
Fermented glutinous rice making method Download PDFInfo
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- CN105969574A CN105969574A CN201610420297.6A CN201610420297A CN105969574A CN 105969574 A CN105969574 A CN 105969574A CN 201610420297 A CN201610420297 A CN 201610420297A CN 105969574 A CN105969574 A CN 105969574A
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- glutinous rice
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/738—Rosa (rose)
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Abstract
The invention discloses a fermented glutinous rice making method. The method includes the following steps that sticky rice and water chestnut powder are weighed with impurities removed, the sticky rice and the water chestnut powder are cleaned, water is added for soaking, water immerses the surfaces of the raw materials, the sticky rice absorbs water and expands after being soaked for 10-12 h, and the materials can be slightly crushed with water; rose petals only need to be soaked for 10 min in advance to prevent browning; the sticky rice and the water chestnut powder are steamed for about 50-70 min, the mixture of the steamed water chestnut powder and the steamed sticky rice is spread and cooled to 35-40 DEG C; after the water chestnut powder and the sticky rice are cooled to room temperature, distiller's yeast and the rose petals are mixed and evenly stirred for fermentation, and finally fermentation sugar degree is controlled to be 28-35 brix degrees. By means of formula research of rose and water chestnut powder fermented glutinous rice and process improvement, the novel fermented glutinous rice product is high in nutrition, high in health-care function and bright in color, and fermentation time is shortened.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the manufacture method of a kind of fermented glutinous rice.
Background technology
Fermented glutinous rice is as a kind of food passed on so far, and taste is pure and sweet and nutritious, is warmly pursued by popular.But city
Field existing tradition fermented glutinous rice there is problems in that
1, making processing technology due to traditional wine to need to take considerable time, fermentation period is oversize；
2, less due to tradition fermented glutinous rice formula change, taste does not have the biggest change, is difficult to receive welcome for a long time；
3, existing fermented glutinous rice is the white or translucent of dullness, less to people's captivation；
4, substantially using pure Oryza glutinosa to be raw material due to tradition fermented glutinous rice, so product nutritional labeling is more single, health care is relatively
Few.
The subject matter causing above reason is the following aspects:
1, traditional zymotic is added without fermentation assistant substantially, so fermentation time is longer；
2, tradition fermented glutinous rice formula is single, the most unchanged, causes product nutritional labeling, the aspect such as health care, color and luster to exist
Do not preponderate on market.
Summary of the invention
Goal of the invention: the present invention carrys out assisted fermentation with water caltrop starch, makes full use of the health-care effect of water caltrop starch, so far,
Water caltrop starch is the most non-broad development in food, and the hard shell of Pedicellus et Pericarpium Trapae makes the edible inconvenience of consumer, existing by it and Oryza glutinosa, Flos Rosae Rugosae
The convenient nutritive value that more improve it of consumer is not only in petal fermentation.Make food diversification, increase the favor of consumer.
Pure fermented glutinous rice color is single, and taste is dull, and pure water caltrop starch fermented glutinous rice is extremely pained, in order to increase the variation of fermented glutinous rice, have
The Appropriate application of effect food, enhancing food function etc. are many-sided to be combined, existing using pol, sensory evaluation as index, passes through Dan Yin
Element is Oryza glutinosa, water caltrop starch, rose tea mixing fermented glutinous rice fermentation parameter with orthogonal test research, has obtained best flavor bar
Part.
Technical scheme: the invention provides the manufacture method of a kind of fermented glutinous rice, carry out in accordance with the following steps:
By Oryza glutinosa, water caltrop starch roguing, each weigh, clean up addition water soaking, water raw material to be flooded surface, leaching 10～
After 12h, make a meter imbibition, can pulverize gently with water；Roseleaf only need to soak 10min in advance, prevents brown
Become；
Oryza glutinosa, water caltrop starch are steamed 50～about 70min, the mixture of steamed water caltrop starch and Oryza glutinosa is spread out, cool to warm
Degree is at 35～40 DEG C.
It is down to room temperature at a temperature for the treatment of water caltrop starch and Oryza glutinosa, admixes distillers yeast and stir with roseleaf, ferment, finally
Fermentation pol controls in 28～35 Brix degrees.The addition of roseleaf is the 2% of Oryza glutinosa and water caltrop starch total amount.
Concrete, in above-mentioned steps, Oryza glutinosa is 2:(3～18 with the mass ratio of water caltrop starch).Preferably 2:8.It is solid for adding bent amount
The 0.5～2% of shape thing (Oryza glutinosa and the gross mass of water caltrop starch).Preferably 1%.
Fermentation temperature is 20～35 DEG C, and fermentation time is 37～70 hours.Preferably fermentation temperature is 28～30 DEG C, during fermentation
Between be 55～60 hours.It is furthermore preferred that fermentation temperature 30 DEG C, 59 hours.
Beneficial effect: the present invention is by Flos Rosae Rugosae, the formulating of water caltrop starch fermented glutinous rice and process modification, novel fermented glutinous rice product
It is provided with that nutritional labeling is high, health care is strong, beautiful in colour, shortens fermentation time.
The quality determination of novel fermented glutinous rice:
1, the change in terms of nutritional labeling
Pedicellus et Pericarpium Trapae is a kind of aquatic herbaceous plant, is also referred to as water Pedicellus et Pericarpium Trapae in my local.It contains abundant starch, and it is one years old
As be grown on summer, the effect of intrinsic clearing away summer-heat.Pedicellus et Pericarpium Trapae also acts on the cancer aspect that country's mortality rate is higher now, has
Anticancer effect.Pedicellus et Pericarpium Trapae also rich in unsaturated fatty acid, contributes to the food of fat-reducing, additionally also has certain work to relieving the effect of alcohol
With, also rich in multivitamin and trace element, provide favourable help for upgrowth and development of children, be Pedicellus et Pericarpium Trapae be a kind of old and young
The most suitable food.
A kind of Chinese medicine is medically had to have the function of looks improving and the skin nourishing, the also effect of blood circulation promoting, scalable women
Menoxenia.That is exactly rose tea, the most peptic function of rose tea, is a kind of health drink of fat-reducing.The most such as
This it also there is protection cardiovascular and antioxidative effect.Have to, rose tea either outward appearance or inherence is subject to the most deeply
Everybody likes.
By the addition of water caltrop starch, it is bright that the composition of fermented glutinous rice has had bigger change, carbohydrate and protein to have
Aobvious increase, especially mineral grows out of nothing, the nutrition and health care of the addition of these materials, beneficially human body.
2, the regulation of color
Flos Rosae Rugosae, water caltrop starch fermented glutinous rice are also added into roseleaf, the addition of petal, allow fermented glutinous rice be provided with more color
Coloured silk, by test, the addition obtaining petal is 2%, and under this addition, the sensory evaluation of fermented glutinous rice reaches peak.
3, water caltrop starch adds the change of after fermentation time
The addition of water caltrop starch, also has a certain impact to the fermentation time of fermented glutinous rice, analyzes the carbon water being mainly in water caltrop starch
Compound is that yeast provides more energy, accelerates the speed of fermentation.The fermentation time of common fermented glutinous rice typically 60～
72h, the fermentation time of water caltrop starch fermented glutinous rice is 55～60h, and fermentation time has had bigger shortening.
Detailed description of the invention:
The impact on mixing fermented glutinous rice quality of embodiment 1 water caltrop starch, Oryza glutinosa ratio
Oryza glutinosa is different from the quality of water caltrop starch, and Oryza glutinosa is relatively soft, and degree of decomposition is also the most different, will affect mixing fermented glutinous rice
Mouthfeel.Fermentation time 48h, fermentation temperature 30 DEG C, distillers yeast addition 1.5%, roseleaf 2%, select different water caltrop starches
Carry out mixing the brew of fermented glutinous rice with the ratio (1:9,2:8,3:7,4:6) of Oryza glutinosa, measure pol and carry out subjective appreciation, drawing
The optimal proportion of Comprehensive Assessment customization, the results are shown in Table 1.
Table 1 water caltrop starch and the impact on fermented glutinous rice quality of the Oryza glutinosa mass ratio
| Water caltrop starch: Oryza glutinosa | Pol | Sensory evaluation |
| 1:9 | 31 | 94 |
| 2:8 | 32 | 96 |
| 3:7 | 24 | 90 |
| 4:6 | 22 | 80 |
Can be seen that, water caltrop starch and Oryza glutinosa ratio be during for 1:9, due to the water caltrop starch that adds very little, causes mixing fermented glutinous rice sweet taste too
Dense, there is no the fragrance of water caltrop starch, there is no the fragrance of wine yet, and water caltrop starch and Oryza glutinosa ratio are during for 4:6, owing to water caltrop starch quality is relative
More, cause the inclined brown of liquid color, also bitter taste, be not suitable for the local flavor of fermented glutinous rice.So water caltrop starch is with glutinous comparatively speaking
Rice ratio is during for 2:8, and amount of liquid is many, micro-brown, and sweet taste is moderate, and fragrance last is long, has light water caltrop starch taste, also the redness of Flos Rosae Rugosae,
Taste is mutually suitable with outward appearance.
The impact on mixing fermented glutinous rice quality of the embodiment 2 distillers yeast addition
Distillers yeast is that wine brewing is successfully crucial, and addition can affect the quality of fermented glutinous rice, takes water caltrop starch and Oryza glutinosa ratio for 2:8, sends out
The ferment time is 48h, and fermentation temperature is 30 DEG C, roseleaf 2%, adds after bent amount is fermented for (0.5%, 1%, 1.5%, 2%) and comments
The mouthfeel of valency fermented glutinous rice, the results are shown in Table.
Table 2 adds the impact on mixing fermented glutinous rice quality of the bent amount
Amylolysis can be glucose by the mycete in the koji of Angel, and breakdown of glucose can be dioxy by yeast
Change carbon and ethanol.Adding bent amount as can be seen from the above table when being 0.5%, owing to mycete is less, Fermentation is more weak, it is impossible to fully sugar
Change, cause fermented glutinous rice there is no aroma.And add bent amount when being 2%, due to increasing of song amount, become bitter on the contrary, this is because thalline
Increase and cause anoxia, the change of approach when making bacterial metabolism.Relatively get off, add when bent amount is 1% good in taste, liquid
Micro-brown, sweet taste continues, and mouthfeel is moderate, has light water caltrop starch taste the color and luster with Flos Rosae Rugosae.
The impact on mixing fermented glutinous rice quality of embodiment 3 fermentation time
The length of fermentation time can affect the content of fermented glutinous rice nutritional labeling, can directly affect the local flavor of fermented glutinous rice.Fermentation temperature
30 DEG C, distillers yeast addition is 1.5%, and water caltrop starch and Oryza glutinosa ratio be during for 2:8, roseleaf 2%, fermentation
(37h.48h.57h.70h) impact on fermented glutinous rice mouthfeel after, the results are shown in Table 3.
The impact on mixing fermented glutinous rice quality of table 3 fermentation time
| Fermentation time | Pol | Sensory evaluation |
| 37h | 31 | 85 |
| 48h | 32 | 93 |
| 58h | 33 | 95 |
| 70h | 32 | 90 |
When fermenting 37h, owing to fermentation time is inadequate, distillers yeast is the most fully fermented and is caused, and fermented glutinous rice taste is pained,
Taste bad, and when fermenting 70h, fermented glutinous rice is sweeter, does not has the taste of enough ethanol, and taste is the most imperfect.Ferment 59h time
Waiting, have water caltrop starch fragrance, amount of liquid is many, and taste is tasty and refreshing.
The impact on mixing fermented glutinous rice quality of embodiment 4 fermentation temperature
Temperature pins down the vigor of distillers yeast, thus affects the mouthfeel of fermentation[i].The ratio taking water caltrop starch and Oryza glutinosa is 2:
8, fermentation time is 48h, and distillers yeast addition is 1.5%, roseleaf 2%, and fermentation temperature is respectively (20 DEG C .25 DEG C .30 DEG C
.35 time DEG C), the change of fermented glutinous rice taste, the results are shown in Table 4.
The impact on mixing fermented glutinous rice quality of table 4 fermentation temperature
As seen from the above table, fermentation temperature is when 20 DEG C, and amount of liquid is few, is close to and does not has liquid, illustrates that koji is because of relatively low
Temperature fermentation effect receives obstruction.When 35 DEG C, the fermentation liquid scale of construction is more, but taste is pained, because high temperature promotes harmful
The growth of bacterium, have impact on the local flavor of fermented glutinous rice.And when 30 DEG C, taste is optimal and with the good color and luster of Flos Rosae Rugosae.
Formula designs
Marking the sense organ of mixing fermented glutinous rice from outward appearance, mouthfeel, abnormal smells from the patient, color and luster several respects, full marks 100 points, sense organ is commented
Price card standard is shown in Table 5.
Table 5 mixes the sensory evaluation scores standard of fermented glutinous rice
Select according to single factor experiment result, water caltrop starch and Oryza glutinosa ratio (A), distillers yeast addition (B), fermentation time (C),
4 factors of fermentation temperature (D), design L934 orthogonal test, and factor level is shown in Table 6.
Table 6 Orthogonal Experiment and Design factor level
Interpretation of result
Table 7 orthogonal experiments
Water caltrop starch Oryza glutinosa optimal proportion 2:8 can be drawn by table 7, add bent amount 1%, fermentation time 70h, fermentation temperature 30
DEG C, roseleaf 2%, the limpid amount of product liquid is many, and sweet taste is lasting, fragrant and sweet good to eat.
Pure Oryza glutinosa is the sweetest compared with mixing fermented glutinous rice, does not has enough aroma, and pure water caltrop starch fermented glutinous rice is without sweet taste, the most pained.
More preferably, nutritive value is higher, also has certain anti-oxidation function for water caltrop starch Oryza glutinosa Flos Rosae Rugosae mixing fermented glutinous rice taste as can be seen here.
Being found out by extreme difference, these factors are D ＞ A ＞ B=C to the sense organ order of mixing fermented glutinous rice, and fermentation temperature is to Pedicellus et Pericarpium Trapae
The mixing fermented glutinous rice impact of powder Oryza glutinosa Flos Rosae Rugosae is bigger.
Claims (6)
1. the manufacture method of a fermented glutinous rice, it is characterised in that carry out in accordance with the following steps:
By Oryza glutinosa, water caltrop starch roguing, each weigh, clean up addition water soaking, water raw material to be flooded surface, soak 10～12h
After, make a meter imbibition, can pulverize gently with water；Roseleaf only need to soak 10min in advance, prevents brown stain；
Oryza glutinosa, water caltrop starch are steamed 50～about 70min, the mixture of steamed water caltrop starch and Oryza glutinosa is spread out, cool exist to temperature
35～40 DEG C.
It is down to room temperature at a temperature for the treatment of water caltrop starch and Oryza glutinosa, admixes distillers yeast and stir with roseleaf, ferment, finally ferment
Pol controls in 28～35 Brix degrees.
The manufacture method of fermented glutinous rice the most according to claim 1, it is characterised in that Oryza glutinosa is 2:(3 with the mass ratio of water caltrop starch
～18).
The manufacture method of fermented glutinous rice the most according to claim 1, it is characterised in that adding bent amount is 0.5～2%.
The manufacture method of fermented glutinous rice the most according to claim 1, it is characterised in that the addition of roseleaf is Oryza glutinosa and Pedicellus et Pericarpium Trapae
The 2% of angle powder total amount.
The manufacture method of fermented glutinous rice the most according to claim 1, it is characterised in that fermentation temperature is 20～35 DEG C, during fermentation
Between be 37～70 hours.
The manufacture method of fermented glutinous rice the most according to claim 1, it is characterised in that fermentation temperature is 28～30 DEG C, during fermentation
Between be 55～60 hours.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106566750A (en) * | 2016-11-08 | 2017-04-19 | 梁平县金钥匙科技有限公司 | Preparation method of grain wine |
| CN109393321A (en) * | 2017-08-16 | 2019-03-01 | 南京卫岗乳业有限公司 | A kind of preparation process of fresh flower fermented glutinous rice freeze-dried powder and the application in solidification type yoghourt |
| CN115093916A (en) * | 2022-07-26 | 2022-09-23 | 黄山七约生态农业有限公司 | Formula and processing technology for brewing sparkling rice wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578582A (en) * | 2012-03-22 | 2012-07-18 | 张平 | Pollen fermented glutinous rice preparation method |
| CN104222795A (en) * | 2013-06-23 | 2014-12-24 | 青岛道合生物科技有限公司 | Fermented glutinous rice wine with flos sophorae |
| CN104509772A (en) * | 2013-09-27 | 2015-04-15 | 青岛畅绿生物研究所 | Water lily flower fermented glutinous rice |
| CN104560495A (en) * | 2013-10-16 | 2015-04-29 | 陶兴福 | Brewing process for water chestnut wine |
| CN105285703A (en) * | 2015-12-15 | 2016-02-03 | 钟苏 | Rose flavored fermented glutinous rice and production method thereof |
-
2016
- 2016-06-15 CN CN201610420297.6A patent/CN105969574A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578582A (en) * | 2012-03-22 | 2012-07-18 | 张平 | Pollen fermented glutinous rice preparation method |
| CN104222795A (en) * | 2013-06-23 | 2014-12-24 | 青岛道合生物科技有限公司 | Fermented glutinous rice wine with flos sophorae |
| CN104509772A (en) * | 2013-09-27 | 2015-04-15 | 青岛畅绿生物研究所 | Water lily flower fermented glutinous rice |
| CN104560495A (en) * | 2013-10-16 | 2015-04-29 | 陶兴福 | Brewing process for water chestnut wine |
| CN105285703A (en) * | 2015-12-15 | 2016-02-03 | 钟苏 | Rose flavored fermented glutinous rice and production method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106566750A (en) * | 2016-11-08 | 2017-04-19 | 梁平县金钥匙科技有限公司 | Preparation method of grain wine |
| CN109393321A (en) * | 2017-08-16 | 2019-03-01 | 南京卫岗乳业有限公司 | A kind of preparation process of fresh flower fermented glutinous rice freeze-dried powder and the application in solidification type yoghourt |
| CN115093916A (en) * | 2022-07-26 | 2022-09-23 | 黄山七约生态农业有限公司 | Formula and processing technology for brewing sparkling rice wine |
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Application publication date: 20160928 |