CN106350393A - Baccaurea ramiflora lour and sticky rice sweet ferment rice and preparation method thereof - Google Patents

Baccaurea ramiflora lour and sticky rice sweet ferment rice and preparation method thereof Download PDF

Info

Publication number
CN106350393A
CN106350393A CN201611078657.5A CN201611078657A CN106350393A CN 106350393 A CN106350393 A CN 106350393A CN 201611078657 A CN201611078657 A CN 201611078657A CN 106350393 A CN106350393 A CN 106350393A
Authority
CN
China
Prior art keywords
radix baccaureae
baccaureae ramiflorae
rice
glutinous rice
juice
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201611078657.5A
Other languages
Chinese (zh)
Inventor
孙继旋
张科研
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Qinzhou University
Original Assignee
Qinzhou University
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Qinzhou University filed Critical Qinzhou University
Priority to CN201611078657.5A priority Critical patent/CN106350393A/en
Publication of CN106350393A publication Critical patent/CN106350393A/en
Pending legal-status Critical Current

Links

Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation

Abstract

The invention discloses baccaurea ramiflora lour and sticky rice sweet ferment rice and a preparation method thereof. The preparation method comprises the following steps: (1) preparation of raw materials: preparing baccaurea ramiflora lour, sticky rice and sweet yeast; (2) treatment of the baccaurea ramiflora lour: peeling off the baccaurea ramiflora lour, taking pulp of the baccaurea ramiflora lour, ripping an inner skin thin film of the pulp in a way of not cutting a kernel and enabling juice to flow out successfully, then centrifugally juicing the treated pulp, and filtering to obtaini baccaurea ramiflora lour juice; (3) rice mixing for soaking in the juice: cleaning the sticky rice, and uniformly mixing the sticky rice with the baccaurea ramiflora lour juice for soaking at normal temperature; (4) treatment of rice steaming; (5) fermentation of a mixture: melting the sweet yeast with warm boiled water with the temperature of 30 DEG C or below, adding the mixed yeast water into the cooked sticky rice obtained in the step (4), uniformly mixing and flattening, and fermenting at the normal temperature according to a conventional method to obtain a sweet ferment rice raw material; (6) packaging and storage.

Description

A kind of Radix Baccaureae ramiflorae fermented glutinous rice and preparation method thereof
Technical field
The invention belongs to brewing technical field, more particularly, to a kind of Radix Baccaureae ramiflorae fermented glutinous rice and preparation method thereof.
Background technology
Fermented glutinous rice (sweet ferment rice), the old times are " sweet wine ", are the traditional special product wine of Han nationality.With the glutinous rice cooking (Oryza glutinosa) mixes a kind of a kind of sweet rice wine of wine ferment (special microbial starter) fermentation, in China's address in all parts of the country not It is distiller grainss, fermented glutinous rice, rice wine, sweet wine, sweet rice wine, sticky rice wine, glutinous rice wine, distiller grains together again.
Oryza glutinosa contains protein, fat, saccharide, calcium, phosphorus, ferrum, vitamin b1, vitamin b2, nicotinic acid and starch etc., nutrition Abundant, it is the strong food of temperature compensation, there is invigorating the spleen and replenishing QI, strengthening the spleen and nourishing the stomach, only the effect of sweating due to debility, to being off one's feed, abdominal distention diarrhoea has Certain mitigation.
Radix Baccaureae ramiflorae (baccaurea ramiflora lour) originates in Guangdong, Hainan, Guangxi and Yunnan, be distributed in India, Burma, Thailand, Vietnam, Laos, Cambodia and Malaysia etc., are dicotyledon medicine euphorbia plant, point female tree and Xiong Shu Two kinds, belong to aiphyllium.Female tree six, July result.Fruit bunchiness, sarcocarp succulence, sweet and sour taste, rich in polyphenol, have very strong Antioxidant activity, has the effect of relieving cough and asthma, detoxifying and relieving itching, to lung-QI being unable to descend, breath with cough, expectorant is thick, the feeling of stuffiness in chest, tinea pediss, rice field skin Inflammation has certain curative effect, has very high edible, medical value and market prospect.
Content of the invention
It is an object of the invention to provide a kind of Radix Baccaureae ramiflorae fermented glutinous rice and preparation method thereof, using Radix Baccaureae ramiflorae, Oryza glutinosa as master Material, is fermented in the presence of koji, and brew is in good taste, contain multiple nutritional components, has the fermented glutinous rice of Radix Baccaureae ramiflorae local flavor.
The present invention is achieved by the following technical solution:
A kind of preparation method of Radix Baccaureae ramiflorae fermented glutinous rice, comprises the steps:
1) raw material prepares: prepares Radix Baccaureae ramiflorae, Oryza glutinosa, koji;
2) process of Radix Baccaureae ramiflorae: by Radix Baccaureae ramiflorae peeling take meat: sarcocarp endothelium thin film is scratched, kernel can not be cut so as to Juice can smoothly flow out;Then the sarcocarp handled well is carried out being centrifuged extracting juice, filter, obtain Radix Baccaureae ramiflorae fruit juice;
3) mix rice bubble juice: Oryza glutinosa is cleaned, and step 2) the Radix Baccaureae ramiflorae fruit juice that obtains mixes thoroughly and soaks at normal temperatures;
4) steamed rice is processed: by step 3) the Oryza glutinosa water proof that obtains cooks, and then mixing glutinous rice to scatter makes it be cooled to 30 Below DEG C;
5) spice fermentation: with the warm water below 30 DEG C, koji is melted, deployed distillers yeast water is added step 4) Flatten after mixing thoroughly in the glutinous rice obtaining, being placed under room temperature conventionally fermentation becomes raw wine wine;
6) encapsulation preserves: step 5) the raw material fermented glutinous rice subpackage according to quantity that ferments, sealing, obtain Radix Baccaureae ramiflorae fermented glutinous rice.
Step 1 of the present invention) described in Radix Baccaureae ramiflorae, Oryza glutinosa, koji, preferably according to 2000-6000:500-1000:5-18 Weight ratio, further preferably according to the weight ratio of 6000:1000:18;Wherein Radix Baccaureae ramiflorae selection epidermis is bright, nothing is rotted, one-tenth Ripe fresh Radix Baccaureae ramiflorae, Oryza glutinosa chooses no insect pest, no rotten, color and luster bright uniform Oryza glutinosa in vain.
Step 2) described in centrifugation, preferably rotating speed 800-1000r/min, filter, preferably use the filter screen of 100 mesh.
Step 3) described in immersion, preferably 6-12 hour, allow Oryza glutinosa that Radix Baccaureae ramiflorae fruit juice is fully absorbed, the Oryza glutinosa that soaks is used Two fingers can pinch powdered just.
Step 4) described in cook, preferably Steam by water bath 30 minutes.
Present invention additionally comprises the Radix Baccaureae ramiflorae fermented glutinous rice being obtained using method made above.
The present invention compared with prior art has the advantage that
1st, Radix Baccaureae ramiflorae fermented glutinous rice of the present invention, the fruit juice being obtained using centrifugal juice extracting method is pure, no pit Astringent taste, bitterness, the no disintegrating slag of sarcocarp, mouthfeel more coordinates, and local flavor is purer, and, the present invention is greatly reduced with bent amount, existing Have technology with song measure be Oryza glutinosa weight 6-7%.
2nd, the present invention is with natural Radix Baccaureae ramiflorae, Oryza glutinosa as raw material, no added thing, process is simple, and sweat is easier, thorough Bottom, black, white hair will not be produced, product is more stable.
3rd, the present invention not only maintains the original local flavor of Radix Baccaureae ramiflorae, is rich in polyphenol simultaneously, substantially increases fermented glutinous rice battalion Support and be worth and antioxidant activity, there is the effect of invigorating the spleen and replenishing QI, defying age, very high edible, medical value and market prospect.
Specific embodiment
With embodiment, the invention will be further described below.
Embodiment 1:
A kind of preparation method of Radix Baccaureae ramiflorae fermented glutinous rice, comprises the steps:
1) raw material prepares: prepares Radix Baccaureae ramiflorae 2000g, Oryza glutinosa 500g, koji 10g, it is bright, no rotten that Radix Baccaureae ramiflorae chooses epidermis Rotten, ripe fresh Radix Baccaureae ramiflorae, Oryza glutinosa chooses no insect pest, no rotten, color and luster bright uniform Oryza glutinosa in vain;
2) process of Radix Baccaureae ramiflorae: by Radix Baccaureae ramiflorae peeling take meat: sarcocarp endothelium thin film is scratched, kernel can not be cut so as to Juice can smoothly flow out;Then the sarcocarp handled well is carried out being centrifuged extracting juice, rotating speed 800r/min, using the filter screen mistake of 100 mesh Filter, obtains Radix Baccaureae ramiflorae fruit juice;
3) mix rice bubble juice: Oryza glutinosa is cleaned, and step 2) the Radix Baccaureae ramiflorae fruit juice that obtains is mixed thoroughly and to soak 6 at normal temperatures little When, allow Oryza glutinosa that Radix Baccaureae ramiflorae fruit juice is fully absorbed, two fingers of the Oryza glutinosa soaking can pinch powdered just;
4) steamed rice is processed: by step 3) the Oryza glutinosa Steam by water bath that obtains 30 minutes, then mixing glutinous rice to scatter makes it lower the temperature To less than 30 DEG C;
5) spice fermentation: with the warm water below 30 DEG C, koji is melted, deployed distillers yeast water is added step 4) Flatten after mixing thoroughly in the glutinous rice obtaining, being placed under room temperature conventionally fermentation becomes raw wine wine;
6) encapsulation preserves: step 5) the raw material fermented glutinous rice subpackage according to quantity that ferments, sealing, obtain Radix Baccaureae ramiflorae fermented glutinous rice, It is put into shady place or cold preservation.
Embodiment 2:
1) raw material prepares: prepares Radix Baccaureae ramiflorae 4000g, Oryza glutinosa 600g, koji 10g, it is bright, no rotten that Radix Baccaureae ramiflorae chooses epidermis Rotten, ripe fresh Radix Baccaureae ramiflorae, Oryza glutinosa chooses no insect pest, no rotten, color and luster bright uniform Oryza glutinosa in vain;
2) process of Radix Baccaureae ramiflorae: by Radix Baccaureae ramiflorae peeling take meat: sarcocarp endothelium thin film is scratched, kernel can not be cut so as to Juice can smoothly flow out;Then the sarcocarp handled well is carried out being centrifuged extracting juice, rotating speed 1000r/min, using the filter screen mistake of 100 mesh Filter, obtains Radix Baccaureae ramiflorae fruit juice;
3) mix rice bubble juice: Oryza glutinosa is cleaned, and step 2) the Radix Baccaureae ramiflorae fruit juice that obtains is mixed thoroughly and to soak 8 at normal temperatures little When, allow Oryza glutinosa that Radix Baccaureae ramiflorae fruit juice is fully absorbed, two fingers of the Oryza glutinosa soaking can pinch powdered just;
4) steamed rice is processed: by step 3) the Oryza glutinosa Steam by water bath that obtains 30 minutes, then mixing glutinous rice to scatter makes it lower the temperature To less than 30 DEG C;
5) spice fermentation: with the warm water below 30 DEG C, koji is melted, deployed distillers yeast water is added step 4) Flatten after mixing thoroughly in the glutinous rice obtaining, being placed under room temperature conventionally fermentation becomes raw wine wine;
6) encapsulation preserves: step 5) the raw material fermented glutinous rice subpackage according to quantity that ferments, sealing, obtain Radix Baccaureae ramiflorae fermented glutinous rice, It is put into shady place or cold preservation.
Embodiment 3:
1) raw material prepares: prepares Radix Baccaureae ramiflorae 6000g, Oryza glutinosa 1000g, koji 18g, it is bright, no that Radix Baccaureae ramiflorae chooses epidermis Rotten, ripe fresh Radix Baccaureae ramiflorae, Oryza glutinosa chooses no insect pest, no rotten, color and luster bright uniform Oryza glutinosa in vain;
2) process of Radix Baccaureae ramiflorae: by Radix Baccaureae ramiflorae peeling take meat: sarcocarp endothelium thin film is scratched, kernel can not be cut so as to Juice can smoothly flow out;Then the sarcocarp handled well is carried out being centrifuged extracting juice, rotating speed 1000r/min, using the filter screen mistake of 100 mesh Filter, obtains Radix Baccaureae ramiflorae fruit juice;
3) mix rice bubble juice: Oryza glutinosa is cleaned, and step 2) the Radix Baccaureae ramiflorae fruit juice that obtains is mixed thoroughly and to soak 12 at normal temperatures little When, allow Oryza glutinosa that Radix Baccaureae ramiflorae fruit juice is fully absorbed, two fingers of the Oryza glutinosa soaking can pinch powdered just;
4) steamed rice is processed: by step 3) the Oryza glutinosa Steam by water bath that obtains 30 minutes, then mixing glutinous rice to scatter makes it lower the temperature To less than 30 DEG C;
5) spice fermentation: with the warm water below 30 DEG C, koji is melted, deployed distillers yeast water is added step 4) Flatten after mixing thoroughly in the glutinous rice obtaining, being placed under room temperature conventionally fermentation becomes raw wine wine;
6) encapsulation preserves: step 5) the raw material fermented glutinous rice subpackage according to quantity that ferments, sealing, obtain Radix Baccaureae ramiflorae fermented glutinous rice, It is put into shady place or cold preservation.
Experimental data:
Conclusion: the product that the result of embodiment obtains better than prior art.Under equality of temperature, extend soak time and reasonable tune In the case of joining material mixing ratio, alcoholic strength and polyphenol content can be lifted.

Claims (7)

1. a kind of preparation method of Radix Baccaureae ramiflorae fermented glutinous rice is it is characterised in that comprise the steps:
1) raw material prepares: prepares Radix Baccaureae ramiflorae, Oryza glutinosa, koji;
2) process of Radix Baccaureae ramiflorae: Radix Baccaureae ramiflorae peeling is taken meat: sarcocarp endothelium thin film is scratched, kernel can not be cut so as to juice Can smoothly flow out;Then the sarcocarp handled well is carried out being centrifuged extracting juice, filter, obtain Radix Baccaureae ramiflorae fruit juice;
3) mix rice bubble juice: Oryza glutinosa is cleaned, and step 2) the Radix Baccaureae ramiflorae fruit juice that obtains mixes thoroughly and soaks at normal temperatures;
4) steamed rice is processed: by step 3) the Oryza glutinosa water proof that obtains cooks, then mixing glutinous rice scatters make its be cooled to 30 DEG C with Under;
5) spice fermentation: with the warm water below 30 DEG C, koji is melted, deployed distillers yeast water is added step 4) obtain Glutinous rice in mix thoroughly after flatten, being placed under room temperature conventionally fermentation become raw wine make;
6) encapsulation preserves: step 5) the raw material fermented glutinous rice subpackage according to quantity that ferments, sealing, obtain Radix Baccaureae ramiflorae fermented glutinous rice.
2. a kind of Radix Baccaureae ramiflorae fermented glutinous rice according to claim 1 preparation method it is characterised in that: step 1) described in Radix Baccaureae ramiflorae, Oryza glutinosa, koji, according to the weight ratio of 2000-6000:500-1000:5-18.
3. a kind of Radix Baccaureae ramiflorae fermented glutinous rice according to claim 2 preparation method it is characterised in that: step 1) described in Radix Baccaureae ramiflorae, Oryza glutinosa, koji, according to the weight ratio of 6000:1000:18.
4. a kind of Radix Baccaureae ramiflorae fermented glutinous rice according to claim 1 preparation method it is characterised in that: step 2) described in Centrifugation, rotating speed is 800-1000r/min, and described filtration, is the filter screen using 100 mesh.
5. a kind of Radix Baccaureae ramiflorae fermented glutinous rice according to claim 1 preparation method it is characterised in that: step 3) described in Soak, be 6-12 hour.
6. a kind of Radix Baccaureae ramiflorae fermented glutinous rice according to claim 1 preparation method it is characterised in that: step 4) described in Cook, refer to Steam by water bath 30 minutes.
7. the Radix Baccaureae ramiflorae fermented glutinous rice that the preparation method any one of claim 1-6 obtains.
CN201611078657.5A 2016-11-30 2016-11-30 Baccaurea ramiflora lour and sticky rice sweet ferment rice and preparation method thereof Pending CN106350393A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201611078657.5A CN106350393A (en) 2016-11-30 2016-11-30 Baccaurea ramiflora lour and sticky rice sweet ferment rice and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201611078657.5A CN106350393A (en) 2016-11-30 2016-11-30 Baccaurea ramiflora lour and sticky rice sweet ferment rice and preparation method thereof

Publications (1)

Publication Number Publication Date
CN106350393A true CN106350393A (en) 2017-01-25

Family

ID=57862941

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201611078657.5A Pending CN106350393A (en) 2016-11-30 2016-11-30 Baccaurea ramiflora lour and sticky rice sweet ferment rice and preparation method thereof

Country Status (1)

Country Link
CN (1) CN106350393A (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1511934A (en) * 2002-12-31 2004-07-14 广东珍奇果酒业有限公司 Method for preparing dry and white leechee wine and its product
CN103451065A (en) * 2013-09-18 2013-12-18 广州市长润农业发展有限公司 Method for making completely fermented compound dragon fruit wine
CN104745429A (en) * 2015-03-23 2015-07-01 暨南大学 Bitterless pomelo fruit wine and preparation method thereof
CN105238632A (en) * 2015-10-12 2016-01-13 黄爱红 Banana and glutinous rice wine
CN105255631A (en) * 2015-10-12 2016-01-20 黄爱红 Method for preparing passion fruit and glutinous rice fermented wine
CN105255630A (en) * 2015-10-12 2016-01-20 黄爱红 Preparation method of dragon fruit and stick rice sweet fermented-rice

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1511934A (en) * 2002-12-31 2004-07-14 广东珍奇果酒业有限公司 Method for preparing dry and white leechee wine and its product
CN103451065A (en) * 2013-09-18 2013-12-18 广州市长润农业发展有限公司 Method for making completely fermented compound dragon fruit wine
CN104745429A (en) * 2015-03-23 2015-07-01 暨南大学 Bitterless pomelo fruit wine and preparation method thereof
CN105238632A (en) * 2015-10-12 2016-01-13 黄爱红 Banana and glutinous rice wine
CN105255631A (en) * 2015-10-12 2016-01-20 黄爱红 Method for preparing passion fruit and glutinous rice fermented wine
CN105255630A (en) * 2015-10-12 2016-01-20 黄爱红 Preparation method of dragon fruit and stick rice sweet fermented-rice

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
王海杰: "木奶果资源的研究应用", 《现代农业科技》 *

Similar Documents

Publication Publication Date Title
CN104223186A (en) Vinous black jujube whitebait dry and preparation method thereof
CN103146560B (en) Health-care vinegar and preparation method thereof
CN106343072A (en) Preparation method of citrus peel tea
CN105018281A (en) Purple sweet potato sweet-wine and processing method thereof
CN104082517A (en) Cereal ice cream and preparation method thereof
CN105238632A (en) Banana and glutinous rice wine
CN105695286A (en) Special-flavor ginger vinegar and processing technology thereof
CN106616109A (en) Preparation method for ganoderma lucidum beverage
CN105255630A (en) Preparation method of dragon fruit and stick rice sweet fermented-rice
CN105505669A (en) Production method of sticky rice-snow pear rice wine
CN104543138A (en) Food retention-removing and summer heat-relieving tea and production method thereof
CN106666564A (en) Pickled allium chinensis product and pickling method thereof
CN105238631A (en) Mandarin orange and glutinous rice wine
CN106350393A (en) Baccaurea ramiflora lour and sticky rice sweet ferment rice and preparation method thereof
CN105255629A (en) Indian jujube fermented glutinous rice
CN105231272A (en) Preparation method of lichee-glutinous rice sweet ferment rice
CN104286880A (en) Rib-flavored spiced beef and preparation method thereof
CN108048285A (en) A kind of production method of blood-activating kidney-tonifying red starter glutinous wine
CN108812939A (en) A kind of camellia oil and its processing method with clearing heat and removing internal heat function
CN108029937A (en) A kind of HERBA DENDROBII juice glutinous rice wrapped in lotus leaves and preparation method thereof
CN103828882A (en) Water chestnut spleen tonifying sesame cake and preparation method thereof
CN106367268A (en) Baccaurea ramiflora lour-flavor sweet ferment glutinous rice and preparation method thereof
CN107674814A (en) A kind of black fungus Hericium erinaceus rice vinegar preparation method
CN108070495A (en) A kind of production method of the red starter glutinous wine containing dietary fiber
CN103229919A (en) Method for making longan jam

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20170125