CN106261926A - A kind of Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup and preparation method thereof - Google Patents
A kind of Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup and preparation method thereof Download PDFInfo
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- CN106261926A CN106261926A CN201610648179.0A CN201610648179A CN106261926A CN 106261926 A CN106261926 A CN 106261926A CN 201610648179 A CN201610648179 A CN 201610648179A CN 106261926 A CN106261926 A CN 106261926A
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- glutinous rice
- radix
- rhizoma fagopyri
- fagopyri tatarici
- fermented glutinous
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Cosmetics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to field of food, disclose Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup and preparation method thereof, Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup contains mixing fermented glutinous rice, egg liquid, sucrose, wine, vinegar and the edible glue of Radix Et Rhizoma Fagopyri Tatarici and glutinous rice；The pH value of Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup is 46.Method includes: add distillers yeast after being mixed by the weight ratio of 1:4 8 with the glutinous rice after immersion, steaming and decocting cooling by Radix Et Rhizoma Fagopyri Tatarici and Radix Et Rhizoma Fagopyri Tatarici and glutinous rice mixing fermented glutinous rice are prepared in fermentation；In mixing fermented glutinous rice, add egg liquid, sucrose and wine and optional Fructus Lycii, and with vinegar regulation pH value to 46, obtain mixed material；Mixed material is added under 70 80 DEG C and stirring edible glue, and sterilizing.This product has the multi-nutritions such as Radix Et Rhizoma Fagopyri Tatarici, glutinous rice and egg concurrently, and mixes sugaring, wine and optional Fructus Lycii, makes the product sweet and sour taste of preparation, neither too hard, nor too soft, is suitable for various crowds and eats, has the most wide application prospect.Further, the product that the present invention provides has longer shelf-life, smoother taste.
Description
Technical field
The present invention relates to field of food, in particular it relates to a kind of Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup and preparation method thereof.
Background technology
It is the tonic for postpartum women and postoperative patient that Chinese tradition has a kind of, has in common people family and spreads whose family woman
Female is " being confined in childbirth ", and just having drinks makes the eating method of sleeping egg, and specific practice is heating rice wine and puts into poached egg, this be puerpera and
Old people and the optimal tonic of physical weakness person.
But the most traditional rice wine brewing form processing exists some defects, family's operation sequence is complicated, and manufacturing process is subject to
It is big that weather and maneuver affect comparison in difference；Taste is single, and formula is random；If it is necessary to now eat raw after calling in egg, the resting period
Short, it is difficulty with the production of industrialization, for mass consumption.Additionally fermented glutinous rice fermentation, wherein has substantial amounts of active substance, shelf-life
Not can determine that, once pollute and there is bigger potential safety hazard, and mouthfeel is not the best enough.
Based on above-mentioned situation, need the Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup developing a kind of New-type instant badly so that it is there is simply eaten side
Just, being suitable to industrialized production, the shelf-life of product can be greatly prolonged.
Summary of the invention
Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup taste is single, mouthfeel is not good enough, be not suitable for long-time to the invention aims to overcome tradition
Preserve and be not suitable for the defect of industrialized production, it is provided that a kind of smoother taste, local flavor preferably, can preserve for a long time and be suitable for work
Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup that industry metaplasia is produced and preparation method thereof.
To achieve these goals, on the one hand, the invention provides a kind of Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup, wherein, described Radix Et Rhizoma Fagopyri Tatarici wine
Make mixing fermented glutinous rice, egg liquid, sucrose, ethanol, vinegar and edible glue that egg thick soup contains Radix Et Rhizoma Fagopyri Tatarici and glutinous rice；Wherein, described Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice
The pH value of egg thick soup is 4-6.
Preferably, mixing fermented glutinous rice based on 100 weight portions, the content of egg liquid is 50-200 weight portion, and the content of sucrose is
10-30 weight portion, the content of vinegar is 2-8 weight portion, and the content of ethanol is 1-4 weight portion, and the content of edible glue is 1-6 weight
Part.
Preferably, described egg liquid is egg pulp.
Preferably, described edible glue is agar and carrageenan.
Preferably, described Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup is possibly together with Fructus Lycii.
Second aspect, present invention also offers the preparation method of Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup as above, and the method includes:
(1) described mixing fermented glutinous rice by will soak after Radix Et Rhizoma Fagopyri Tatarici with soak after glutinous rice in terms of dry weight according to 1:4-8's
Carrying out steaming and decocting after weight ratio mixing, after cooling, the mixing fermented glutinous rice of Radix Et Rhizoma Fagopyri Tatarici and glutinous rice is prepared in addition distillers yeast fermentation；
(2) in the mixing fermented glutinous rice of step (1) gained, add egg liquid, sucrose and ethanol and optional Fructus Lycii, and add
Vinegar regulation pH value, to 4-6, obtains mixed material；
(3) mixed material step (2) obtained adds edible glue under conditions of 70-80 DEG C and stirring, carries out afterwards
Sterilizing.
Preferably, in step (1), the method for described cooling includes: well-done glutinous rice first carries out water and drenches cold, the most again
Naturally cool to 33-37 DEG C.
Preferably, the microorganism in described distillers yeast includes: rhizopus, Mucor and yeast.
By technique scheme, Radix Et Rhizoma Fagopyri Tatarici and glutinous rice after distillers yeast ferments, chemical composition and physical state all there occurs
Huge change.Protein part breaks down into amino acids therein and peptides, Starch Conversion is the saccharide of little molecule, the change of lipid
And the change of the bonding state such as vitamin and mineral is all that the raising of its trophic function creates the effect of being effectively promoted.And
And, its taste is also improved a lot by some flavor substances produced during the fermentation, and egg is rich in substantial amounts of dimension in addition
Raw element and mineral, do not contain only eight kinds of essential amino acids, and rich content, the human body such as phosphorous, zinc, ferrum, multivitamin
Requisite nutrient, they to tissue reparation, form new tissue, participate in metabolism etc. and all play of crucial importance
Effect.The nutrition of same egg needs the most suitable with human body, and in egg, liver organization damage is had reparation to make by protein
With；Egg powder is rich in DHA and lecithin, energy nourishing the brain and improving intelligence, and promotes liver cell regeneration, has nervous system and body development
Profit.Radix Et Rhizoma Fagopyri Tatarici is except multiple substantially containing much starch, fat, protein, vitamin, dietary fiber, mineral nutrient element etc.
Outside nutritional labeling, possibly together with rare vitamin, chlorophyll, bioflavonoid, phenolic acids, polysaccharide isoreactivity composition, wherein
Flavone compound such as rutin is of paramount importance bioactive ingredients in Radix Et Rhizoma Fagopyri Tatarici, has obtained FDA (U.S. food pharmaceuticals administration
Office) certification, can give Radix Et Rhizoma Fagopyri Tatarici blood sugar lowering, blood fat reducing, prevention cardiovascular and cerebrovascular disease, anticancer increase, increase immunity,
The multiple physiological function such as fatigue alleviating.This product has the multi-nutritions such as Radix Et Rhizoma Fagopyri Tatarici, glutinous rice and egg concurrently, and mixes sugar, wine and food
With glue and optional Fructus Lycii so that the product sweet and sour taste of preparation, neither too hard, nor too soft, smoother taste, local flavor is unique, is suitable for
Various crowds eat, and have the most wide application prospect.Further, the product that the present invention provides has the longer shelf-life.
Other features and advantages of the present invention will be described in detail in detailed description of the invention part subsequently.
Detailed description of the invention
Hereinafter the detailed description of the invention of the present invention is described in detail.It should be appreciated that described herein specifically
Embodiment is merely to illustrate and explains the present invention, is not limited to the present invention.
The end points of scope disclosed in this article and any value are not limited to this accurate scope or value, these scopes or
Value should be understood to the value comprised close to these scopes or value.For numerical range, between the endpoint value of each scope, respectively
Between endpoint value and the single point value of individual scope, and can obtain one or more between single point value with combination with one another
New numerical range, these numerical rangies should be considered the most specifically to disclose.
On the one hand, the invention provides a kind of Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup, wherein, for preparing the former of described Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup
Material includes that the mixing fermented glutinous rice of Radix Et Rhizoma Fagopyri Tatarici and glutinous rice, egg liquid, sucrose, ethanol (preferably edible distillate spirit), vinegar are (preferably edible white
Vinegar) and edible glue；Wherein, the pH value of described Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup is 4-6.
Although described Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup can realize the purpose of the present invention containing each composition as above, but the present invention
Inventor finds, mixing fermented glutinous rice based on 100 weight portions, the content of egg liquid is 50-200 weight portion, preferably 80-120 weight
Part, the content of sucrose is 10-30 weight portion, preferably 15-25 weight portion, and the content of vinegar (preferably edible white vinegar) is 2-8 weight
Amount part, preferably 3-6 weight portion, the content of ethanol (preferably edible distillate spirit) is 1-4 weight portion, preferably 2-3 weight portion, food
It is 1-6 weight portion with the content of glue, during preferably 3-5 weight portion.The performance of obtained final products can obtain further
Promote.
Wherein, described edible distillate spirit can be the Chinese liquor surpassed purchased from business, for example, it is possible to be the fermented wine of 50%vol.Wherein,
Described edible white vinegar can be the white vinegar surpassed purchased from business, for example, it is possible to be the white vinegar of total acid >=3.5g/100ml.
According to the present invention, Radix Et Rhizoma Fagopyri Tatarici (formal name used at school: Fagopyrum tataricum (L.) Gaertn.), another name spinach wheat, Wu Mai,
Hua Qiao etc., annual herb plant.Stem is upright, branch, green or micro-show off purple, has thin vertical rib, side tool papillae, leaf
Wide triangle, two sides has papillae along vein, and inferior leads has long petiole, upper leaf less tool short handle.It is grown in limit, field, road
The soughs such as side, hillside, river valley, in Northeast China, North China, the ground such as northwest have distribution.Radix Et Rhizoma Fagopyri Tatarici nature and flavor are bitter, flat, cold, have
Physical strength profiting, continuous knowledge spiritual, sharp, the effect of sending down the abnormal ascending QI width intestinal stomach invigorating.
Glutinous rice is again Oryza glutinosa, and in general, south claims Oryza glutinosa, and glutinous rice is in the north, be the grain that often eats of the daily life of a family it
One.Glutinous rice is rich in vitamin B group, the warm taste of energy, strengthening QI of middle-JIAO.To Deficiency and coldness of spleen and stomach, be off one's feed, abdominal distention diarrhoea has certain slow
Solution effect.Glutinous rice has astringent therapy effect, frequent micturition, spontaneous perspiration is had preferable food therapy effect, but its property is viscid, it is difficult to digestion, and unsuitable one
Secondary edible too much, edible after preferably heating.Old man, child or patient are more preferably cautious use of.Glutinous rice new year cake is the sweetest salty, its carbohydrate
The highest with the content of sodium, for have diabetes, overweight or other chronic diseases such as nephropathy, hyperlipidemia people Yao Shike and
Only.Glutinous rice is the tonic of a kind of gentleness, have qi-restoratives, enrich blood, the effect such as spleen invigorating warming the stomach, hidroschesis.It is applicable to caused by Deficiency and coldness of spleen and stomach
Regurgitation, poor appetite, have loose bowels and antiperspirant that the deficiency of vital energy causes is empty, the diseases such as abdomen falling inflation unable, pregnant of breathing hard.
The present inventor finds during research, by by Radix Et Rhizoma Fagopyri Tatarici and be conventionally used to the glutinous of brewed rice wine
Ferment after rice mixing, and the mixing fermented glutinous rice prepared is coordinated with egg liquid, sucrose, vinegar and wine, control final products
PH value be 4-6, preferably 4.5-5.5, complementary effect can be played between various compositions so that the wind of final products
Taste is unique, and smoother taste, can the preservation of long period under low temperature.
According to the present invention, the weight ratio of Radix Et Rhizoma Fagopyri Tatarici and glutinous rice for preparing mixing fermented glutinous rice can be adjusted in wider scope
Whole, but it is preferable that the consumption of described Radix Et Rhizoma Fagopyri Tatarici is less than the consumption of described glutinous rice, in the case of being more highly preferred to, in terms of dry weight, described
Radix Et Rhizoma Fagopyri Tatarici is 1:4-8, more preferably 1:5-7 with the weight ratio of glutinous rice.
According to the present invention, described mixing fermented glutinous rice can be prepared by following method:
Oryza glutinosa and Radix Et Rhizoma Fagopyri Tatarici first soaks to allow the grain of rice abundant imbibition respectively but does not ruptures, after draining moisture and mixing
Carry out steaming and decocting 20-40min, use water to drench the most again cold, after being spread out by Oryza glutinosa, naturally cool to 33-37 DEG C, access distillers yeast and carry out
Ferment.More specifically include:
(1) choose fresh round shaped grain Oryza glutinosa and Radix Et Rhizoma Fagopyri Tatarici is raw material, go the removal of impurity, clear water to eluriate three or four times respectively through screening
After, to soak 5-10 hour at ambient temperature, preferably 6-8h, rice dipping can allow grain of rice imbibition, beneficially steaming and decocting gelatinizing, leaching
Time and the temperature of rice are different because of the difference of rice matter, and after immersion, the grain of rice is the most complete, and hands pinches easy powdering.
(2) soaked rice is drained away the water, mixing, it is placed in steamer, after upper vapour, steams 20-40min, grain of rice grain grain is ripe
Thoroughly, interior without the white heart, lax do not stick with paste, homogeneous, thoroughly well cooked but not mushy degree.
(3) rice quickly (within taking the dish out of the pot latter 1 minute) will be steamed and drench cold with water purification, and spread out and naturally cool to 33-37 DEG C.First adopt
Quickly drench with water and cold ensure that nutrient substance does not runs off by the cooling method of natural cooling again, also help mixed song simultaneously, with
Just growth of aerobic microorganisms breeding.
(4) Oryza glutinosa after processing according to ratio as above is mixed homogeneously with Radix Et Rhizoma Fagopyri Tatarici, is placed in clean container, and connects
Enter 0.5-2 weight %, the distillers yeast of preferably 0.8-1.5 weight %, put into after mix homogeneously in sterilization container and be built into inverted triangle
Shape alveole, adds and ferments under conditions of being placed on 27-32 DEG C to the full nest of wine juice, probably need 40-60 hour.
Wherein, in the case of term " natural cooling " refers to that nobody work is intervened, heat free diffusing, temperature is natural
The phenomenon reduced.
Wherein, distillers yeast of the present invention is preferably containing rhizopus, Mucor and saccharomycetic distillers yeast, for example, it is possible to for purchasing
From the Suzhou Apis koji of Suzhou oil and foodstuffs company limited, its microorganism includes: rhizopus, Mucor and a small amount of yeast.
According to the present invention, in order to improve local flavor and the mouthfeel of described Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup further, described egg liquid is preferably
Egg pulp.
The edible glue of selection of the present invention can be various edible glue commonly used in the art, but the invention of the present invention
People finds during research, and during the compounding edible glue of preferably agar and carrageenan, the performance of prepared product can
Promoted further.Wherein, the weight ratio of agar and carrageenan can select in wider scope, and preferably 1:
0.5-1.Wherein, it is preferred that described edible glue adds with the form of edible glue solution, Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice eggs based on 100 weight portions
Thick soup, the pure water adding 35-45 weight portion in agar and carrageenan boils dissolving, makes edible glue solution.
According to the present invention, the present inventor finds during research, when described Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup contains Chinese holly
During Qi, its local flavor, mouthfeel can be promoted further.It is preferred, therefore, that described Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup is possibly together with Fructus Lycii.Its
In, described Fructus Lycii can be presented in whole Walfberry fruit particle, it is also possible to exist with the particle form ground, it is also possible to powder
Presented in end, this is not particularly limited by the present invention.Wherein, mixing fermented glutinous rice based on 100 weight portions, adding of Fructus Lycii
Entering amount is 1-2 weight portion.
Second aspect, the invention provides the preparation method of Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup as above, it is characterised in that the party
Method includes:
(1) Radix Et Rhizoma Fagopyri Tatarici after soaking is carried out after mixing according to the weight ratio of 1:4-8 in terms of dry weight with the glutinous rice after immersion
Steaming and decocting, after cooling, the mixing fermented glutinous rice of Radix Et Rhizoma Fagopyri Tatarici and glutinous rice is prepared in addition distillers yeast fermentation；
(2) in the mixing fermented glutinous rice of step (1) gained, add egg liquid, sucrose and ethanol and optional Fructus Lycii, and add
Vinegar regulation pH value, to 4-6, obtains mixed material；
(3) mixed material step (2) obtained adds edible glue under conditions of 70-80 DEG C and stirring, carries out afterwards
Sterilizing.
According to the present invention, the preparation method of described mixing fermented glutinous rice and each raw material select in the present invention such as upper part
Through having carried out detailed record, it is no longer repeated at this for the present invention.
The present inventor finds during research, before sterilization, is regulated by the pH value of the mixed material obtained
To 4-6, preferably 4.5-5.5, it is possible to weaken the heat resistance of microorganism to a certain extent and suppress it to grow, at post sterilization
During can more effectively go out remove may result in the rotten microorganism of product later.
According to the present invention, during sterilizing preferably when the temperature of described mixed material reaches about 70-80 DEG C, add
Described edible glue solution, and add while stirring.Preferably, the time of described sterilizing is 10-15min.
Wherein, when the compound adhesive that described edible glue is agar and carrageenan, described agar and the addition sequence of carrageenan
It is not particularly limited, but so that operation is easier, joins the most as a mixture in sterilization process.Its
In, described mixture preferably adds with the form of colloid solution, and the preparation process of described colloid solution specifically may include that to take determines
The agar of amount adds water, and the lower heating for dissolving of stirring, to boiling, forms transparent homogeneous colloid solution, is subsequently adding carrageenan and utilizes remaining
Heat uniform dissolution can become compound gel liquid solution.Wherein, the consumption of described agar and carrageenan can be joined as described above
Ratio selects.
According to the present invention, the method for the present invention also include sterilizing after product carry out being vacuum-packed, then cooled and solidified
With molding, just can get the Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup of the present invention.Described Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup (1-6 DEG C) the most under cryogenic is cold
Hide and preserve.
Hereinafter will be described the present invention by embodiment.
Embodiment 1
Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup that the present embodiment provides for the present invention is described and preparation method thereof
1, the preparation of fermented glutinous rice is mixed
(1) choosing high-quality Radix Et Rhizoma Fagopyri Tatarici and fresh round shaped grain Oryza glutinosa is raw material, go the removal of impurity respectively through screening, clear water eluriates three
After four times, soak 7h at ambient temperature, make grain of rice imbibition.
(2) rice is steamed
Soaked rice drained away the water and mixes, being placed in steamer, after upper vapour, steaming 30min.
(3) cold and spreading for cooling is drenched
Rice will be steamed and quickly drench cold with water purification, and spread out and naturally cool to 35 DEG C.
(4) proportioning and mixed song
According to dry weight meter, determine that Radix Et Rhizoma Fagopyri Tatarici is 1:6 with the proportioning of Oryza glutinosa, distillers yeast (purchased from Suzhou oil and foodstuffs company limited,
Suzhou Apis koji, its microorganism includes: rhizopus, Mucor and a small amount of yeast etc.) addition is 1.2 weight %, by cold
But the raw material mixed is placed in clean container, admixes koji immediately, after mix homogeneously, puts in sterilization container and is barricaded as down
Triangular form alveole, adds a cover 29 DEG C and carries out ferment at constant temperature, after the full nest of sweet wine juice, puts into 4 DEG C of refrigerators standby.
2, compounding gellant
By 100 weight portion Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soups, take 0.6 weight portion agar and add 40 weight portion pure water post-heating dissolvings, limit
Stirring limit is heated to boiling so that it is form transparent homogeneous colloid solution, after add 0.3 weight portion carrageenan and utilize the waste heat can all
It is standby that mixed colloidal solution is made in even dissolving.
3, allotment
In mixing fermented glutinous rice prepared by the step 1 of 100 weight portions, add the egg pulp of 100 weight portions, the sugarcane of 20 weight portions
Sugar, the Chinese liquor (Chinese liquor is 50%vol Chinese sorghum Daqu (massive raw stater for alcholic liquor)) of 2.5 weight portions, add white vinegar (white vinegar is total acid >=3.5g/100ml simultaneously
Extra large sky white vinegar) regulation pH to 4.7 (pHB-4 type pH meter records).
4, sterilizing
Will be equipped with, in the jacketed pan of raw material, being passed through steam or hot water, when reaching 75 DEG C, relative to the step of 100 weight portions
The mixing fermented glutinous rice of rapid 1 preparation, adds the compound gel agent (in terms of dry weight) that 4 weight portions have melted, keeps 10min, and limit is stirred
Limit adds, it is ensured that mix homogeneously.
5, packaging
Load in the food grade plastic cup after washing and sterilizing and vacuum bag, cool down, solidify, molding, relay at about 4 DEG C cold
Hide and preserve.
Embodiment 2
Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup that the present embodiment provides for the present invention is described and preparation method thereof
The preparation of Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup is carried out according to the method for embodiment 1, except for the difference that,
1, the preparation of fermented glutinous rice is mixed
(4) proportioning and mixed song
According to dry weight meter, determining that Radix Et Rhizoma Fagopyri Tatarici is 1:5 with the proportioning of Oryza glutinosa, distillers yeast addition is 0.8 weight %, cooling is mixed
The raw material got togather is placed in clean container, admixes koji immediately, after mix homogeneously, puts into and is barricaded as inverted triangle in sterilization container
Type alveole, adds a cover 28 DEG C and carries out ferment at constant temperature 48 hours, after the full nest of sweet wine juice, puts into 4 DEG C of refrigerators standby.
2, compounding gellant
The consumption of carrageenan is 0.45 weight portion.
3, allotment
In mixing fermented glutinous rice prepared by the step 1 of 100 weight portions, add the egg pulp of 80 weight portions, the sugarcane of 25 weight portions
Sugar, the Chinese liquor (Chinese liquor is 50%vol Chinese sorghum Daqu (massive raw stater for alcholic liquor)) of 3 weight portions, add white vinegar (white vinegar is total acid >=3.5g/100ml's simultaneously
Sky, sea white vinegar) regulation pH to 4.0 (pHB-4 type pH meter records).
4, sterilizing
Will be equipped with, in the jacketed pan of raw material, being passed through steam or hot water, when reaching 70 DEG C, relative to the step of 100 weight portions
The mixing fermented glutinous rice of rapid 1 preparation, adds the compound gel agent (in terms of dry weight) that 5 weight portions have melted, keeps 15min, and limit is stirred
Limit adds, it is ensured that mix homogeneously.
5, packaging
Load in the food grade plastic cup after washing and sterilizing and vacuum bag, cool down, solidify, molding, relay at about 4 DEG C cold
Hide and preserve.
Embodiment 3
Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup that the present embodiment provides for the present invention is described and preparation method thereof
The preparation of Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup is carried out according to the method for embodiment 1, except for the difference that,
1, the preparation of fermented glutinous rice is mixed
(4) proportioning and mixed song
According to dry weight meter, determining that Radix Et Rhizoma Fagopyri Tatarici is 1:7 with the proportioning of Oryza glutinosa, distillers yeast addition is 1.5 weight %, cooling is mixed
The raw material got togather is placed in clean container, admixes koji immediately, after mix homogeneously, puts into and is barricaded as inverted triangle in sterilization container
Type alveole, adds a cover 30 DEG C and carries out ferment at constant temperature, after the full nest of sweet wine juice, puts into 4 DEG C of refrigerators standby.
2, compounding gellant
The amount ratio of agar and carrageenan is for for 0.6 weight portion.
3, allotment
In mixing fermented glutinous rice prepared by the step 1 of 100 weight portions, add the egg pulp of 120 weight portions, the sugarcane of 15 weight portions
Sugar, the Chinese liquor (Chinese liquor is 50%vol Chinese sorghum Daqu (massive raw stater for alcholic liquor)) of 2 weight portions, add white vinegar (white vinegar is total acid >=3.5g/100ml's simultaneously
Sky, sea white vinegar) regulation pH to 5.5 (pHB-4 type pH meter records).
4, sterilizing
Will be equipped with, in the jacketed pan of raw material, being passed through steam or hot water, when reaching 80 DEG C, relative to the step of 100 weight portions
The mixing fermented glutinous rice of rapid 1 preparation, adds the compound gel agent (in terms of dry weight) that 3 weight portions have melted, and keeps 5min, while stirring
Add, it is ensured that mix homogeneously.
5, packaging
Load in the food grade plastic cup after washing and sterilizing and vacuum bag, cool down, solidify, molding, relay at about 4 DEG C cold
Hide and preserve.
Embodiment 4
Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup that the present embodiment provides for the present invention is described and preparation method thereof
Carry out the preparation of Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup according to the method for embodiment 1, except for the difference that, described edible glue is only agar.
Embodiment 5
Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup that the present embodiment provides for the present invention is described and preparation method thereof
Carry out the preparation of Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup according to the method for embodiment 1, except for the difference that, described edible glue is only OK a karaoke club
Glue.
Embodiment 6
Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup that the present embodiment provides for the present invention is described and preparation method thereof
Carry out the preparation of Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup according to the method for embodiment 1, except for the difference that, step 3 is additionally added 1 weight portion
Fructus Lycii.
Embodiment 7
Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup that the present embodiment provides for the present invention is described and preparation method thereof
Carry out the preparation of Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup according to the method for embodiment 1, except for the difference that, (3rd) step of step 1 drench cold with
In spreading for cooling, do not use and drench cold operation, direct Temperature fall.
Embodiment 8
Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup that the present embodiment provides for the present invention is described and preparation method thereof
Carry out the preparation of Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup according to the method for embodiment 1, except for the difference that, the consumption of glutinous rice and Radix Et Rhizoma Fagopyri Tatarici is
5:1。
Embodiment 9
Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup that the present embodiment provides for the present invention is described and preparation method thereof
Carry out the preparation of Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup according to the method for embodiment 1, except for the difference that, after sterilizing, regulate pH value again.
Comparative example 1
This comparative example is for Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup that reference is described and preparation method thereof
Carry out the preparation of Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup according to the method for embodiment 1, except for the difference that, step 3 regulates pH value 3.5.
Comparative example 2
This comparative example is for Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup that reference is described and preparation method thereof
Carry out the preparation of Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup according to the method for embodiment 1, except for the difference that, described Radix Et Rhizoma Fagopyri Tatarici is replaced with greatly
Wheat.
Comparative example 3
This comparative example is for Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup that reference is described and preparation method thereof
Carry out the preparation of Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup according to the method for embodiment 1, except for the difference that, only use glutinous rice to prepare fermented glutinous rice.
Comparative example 4
Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup that this comparative example provides for the present invention is described and preparation method thereof
Carry out the preparation of Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup according to the method for embodiment 1, except for the difference that, step 3 uses citric acid adjust
Joint pH value.
Test case 1: subjective appreciation
Tissue morphology according to Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice shell egg egg thick soup, mouthfeel, abnormal smells from the patient carry out sensory evaluation with flavour, color and luster, ask 10
Name has the personnel of Majors of Food background and 10 common valuation officers according to table 1 standards of grading reality to the as above different storage times
Executing the product of example 1-10 and comparative example 1-4 to evaluate respectively and give a mark item by item, last comprehensive grading takes its meansigma methods, after storing 1 day
The sensory evaluation scores of product the results are shown in Table 2.
Table 1
Table 2
It addition, the sensory evaluation of the sample of the embodiment of the present application 1-10 does not has big change in 9d, subsequently along with storage
The growth of time, sample is softer, color and luster is dimmed, and increasing sample over time has the phenomenon of slightly water outlet, from 11d
After, the overall organoleptic of food is worth straight line and declines, and trend is obvious.And the sample of comparative example 1-4 has occurred in that deliquescing, face in 9d
Subduing and the phenomenon of water outlet.
Test case 2: retention ability
Take the testing sample 20g of different storage time, be placed in centrifuge tube.Before sample is put in weighing, centrifuge tube is heavily designated as
W1, weighs gross weight and is designated as W2 after putting into sample, the centrifuge tube that will be equipped with sample is put in centrifuge, notes symmetrically placed, passes through
Rotating speed is to take out after 3000r/min is centrifuged 10min, stands 10min, and (minimal residue can be inhaled with pipet in the place to go supernatant
Go out), residuals of weighing adds the weight of centrifuge tube and is designated as W3.Retention ability computing formula is:Store 1d
After sample the results are shown in Table 3.
Table 3
It addition, the retention ability of the sample of the embodiment of the present application 1-10 changes not quite within front 11d, but sample after 11d
Starting deliquescing, retention ability declines notable.As long as not destroying sample, within the storage phase, the retention ability of sample is more stable, but one
Denier is destroyed by external force, and the retention ability of sample just drastically reduces.And the retention ability of the sample of comparative example 1-4 within 11d
Substantially reduce.
By upper table 2-3 it can be seen that the invention provides a kind of New Tartary-buckwheat fermented glutinous rice egg thick soup and processing method thereof, it rich in
Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice and the nutrition of egg, delicate mouthfeel lubricates, sour and sweet palatability, is suitable for various crowds and eats, especially to the old and the weak anemia of pregnant woman
The health food of high nutritive value it is provided that Deng special population.
The preferred embodiment of the present invention described in detail above, but, the present invention is not limited in above-mentioned embodiment
Detail, in the technology concept of the present invention, technical scheme can be carried out multiple simple variant, this
A little simple variant belong to protection scope of the present invention.
It is further to note that each the concrete technical characteristic described in above-mentioned detailed description of the invention, at not lance
In the case of shield, can be combined by any suitable means.In order to avoid unnecessary repetition, the present invention to various can
The compound mode of energy illustrates the most separately.
Additionally, combination in any can also be carried out between the various different embodiment of the present invention, as long as it is without prejudice to this
The thought of invention, it should be considered as content disclosed in this invention equally.
Claims (10)
1. a Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup, it is characterised in that described Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup contain Radix Et Rhizoma Fagopyri Tatarici and glutinous rice mixing fermented glutinous rice,
Egg liquid, sucrose, ethanol, vinegar and edible glue；
Wherein, the pH value of described Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup is 4-6.
Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup the most according to claim 1, wherein, mixing fermented glutinous rice based on 100 weight portions, the content of egg liquid
For 50-200 weight portion, the content of sucrose is 10-30 weight portion, and the content of vinegar is 2-8 weight portion, and the content of ethanol is 1-4 weight
Amount part, the content of edible glue is 1-6 weight portion.
Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup the most according to claim 1 and 2, wherein, described mixing fermented glutinous rice is by the Radix Et Rhizoma Fagopyri Tatarici after soaking
Wheat carries out steaming and decocting after mixing according to the weight ratio of 1:4-8 in terms of dry weight with the glutinous rice after immersion, adds distillers yeast and ferment after cooling
It is prepared from.
Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup the most according to claim 1 and 2, wherein, described egg liquid is egg pulp；
Preferably, described edible glue is agar and carrageenan.
Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup the most according to claim 1 and 2, wherein, described Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup is possibly together with Fructus Lycii.
6. the preparation method of Radix Et Rhizoma Fagopyri Tatarici fermented glutinous rice egg thick soup described in any one in claim 1-5, it is characterised in that the method bag
Include:
(1) Radix Et Rhizoma Fagopyri Tatarici after soaking carries out steaming and decocting after mixing according to the weight ratio of 1:4-8 in terms of dry weight with the glutinous rice after immersion,
After cooling, the mixing fermented glutinous rice of Radix Et Rhizoma Fagopyri Tatarici and glutinous rice is prepared in addition distillers yeast fermentation；
(2) in the mixing fermented glutinous rice of step (1) gained, add egg liquid, sucrose and ethanol and optional Fructus Lycii, and add vinegar tune
Joint pH value, to 4-6, obtains mixed material；
(3) mixed material step (2) obtained adds edible glue under conditions of 70-80 DEG C and stirring, carries out sterilizing afterwards.
Method the most according to claim 6, wherein, in step (1), the time of described immersion is 5-10 hour, steaming and decocting
Time is 20-40 minute.
8. according to the method described in claim 6 or 7, wherein, in step (1), the method for described cooling includes: first that steaming and decocting is good
Glutinous rice carry out water drench cold, naturally cool to 33-37 DEG C the most again.
9. according to the method described in claim 6 or 7, wherein, in step (1), the microorganism in described distillers yeast includes: rhizopus,
Mucor and yeast.Preferably, mixing fermented glutinous rice based on 100 weight portions, the addition of described distillers yeast is 0.5-2 weight portion.
Method the most according to claim 9, wherein, the temperature of described fermentation is 27-32 DEG C, and the time is 40-60 hour.
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| CN108851042A (en) * | 2018-05-28 | 2018-11-23 | 广州宝旺农副产品有限公司 | A kind of fermented glutinous rice poultry egg food and its processing method |
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| CN102160618A (en) * | 2010-12-29 | 2011-08-24 | 成都大学 | Buckwheat rice glutinous rice wine |
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| CN102160618A (en) * | 2010-12-29 | 2011-08-24 | 成都大学 | Buckwheat rice glutinous rice wine |
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| 茅天尧: "《鲁迅笔下的绍兴菜》", 31 July 2014, 宁波出版社 * |
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| CN108851042A (en) * | 2018-05-28 | 2018-11-23 | 广州宝旺农副产品有限公司 | A kind of fermented glutinous rice poultry egg food and its processing method |
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