CN107502504A - A kind of red rice fermented glutinous rice and preparation method thereof - Google Patents
A kind of red rice fermented glutinous rice and preparation method thereof Download PDFInfo
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
The present invention relates to food processing technology field, specifically a kind of red rice fermented glutinous rice and preparation method thereof.The present invention is using red rice as primary raw material, red rice kind skin powder is added to mix and fermented with adding chamomile, honey, lemon juice after the common boiling of red rice, take full advantage of the nutritional ingredient enriched in red rice kind skin and the mouthfeel of fermented glutinous rice will not be impacted, a kind of nutritious, unique flavor is obtained, the red rice fermented glutinous rice that suitable various crowds drink.
Description
Technical field
The present invention relates to beverage/food technical field, especially a kind of red rice fermented glutinous rice and preparation method thereof.
Background technology
Red rice is originating from China, the history away from modern about more than 1,000 years, be in rice liquid deep layer fermenting it is refined and
Into a kind of red mold.Its crust is in aubergine, and heart is red, and rice matter is preferable, and nutritive value is higher, and micro- have tart flavour, lightly seasoned,
It is a kind of common cereal crops in south.Meal congee can be made, soup can be made, can also be processed into local delicacies.Red rice have hypotensive,
The effect of reducing blood lipid, contained monascin K can reduce the generation of cholesterol.Red rice contains abundant starch and phytoprotein,
The muscle power of consumption can be supplemented and maintain body normal body temperature.Red rice is rich in numerous nutrients, wherein it is the abundantest with irony, therefore
The effect of enriching blood and preventing anaemia.Red rice includes abundant phosphorus, vitamin A, B group, then can improve malnutritive, yctalopia and
The defect such as athlete's foot；And can is effectively releived the symptoms such as fatigue, lassitude and insomnia.Pantothenic acid, vitamin E contained by red rice, paddy
The materials such as the sweet Teng's amino acid of Guang, then play the role of to suppress carcinogen, it is especially even more obvious to the effect to prevent colon cancer.
Contain abundant pigment in red rice kind skin, contain abundant flavones, alkaloid, cardiac glycoside, plant steroid in the pigment
The anti-oxidation active substances such as alcohol, have and remove the effect such as free radical, anti-aging, strengthen immunity.
Fermented glutinous rice, old times are " sweet wine ", are the special product wine of Chinese tradition.Upper wine ferment fermentation is mixed with the glutinous rice (glutinous rice) cooked to form
A kind of sweet rice wine, it is different in China's address in all parts of the country, is called fermented glutinour rice, rice wine, sweet wine, sweet rice wine, glutinous rice wine, river again
Rice wine, vinasse.The audient crowd of fermented glutinous rice is quite varied, people's all eating fermented glutinous rice of each age level.
Fermented glutinous rice has following benefit：To chilly, blood stasis, lack milk, rheumatic arthritis, have a pain in the back and the disease such as numb in every limb has
Benefit；To neurasthenia, absent-minded, the depressed disease such as forgetful, add egg better with drink soup is boiled；Fermented glutinous rice can help blood to follow
Ring, enhance metabolism, blood-enriching face-nourishing, relaxing tendons and activating collaterals, physical fitness and promote longevity.
Red rice is mainly directly used in culinary art or wine brewing at present, and other production methods are relatively fewer, but directly cook
Red rice mouthfeel is slightly coarse, using can excessively cause indigestion, having indigestion phenomenon occurs；Red rice is used for into wine brewing can be effectively sharp
With the active ingredient in red rice, but red rice wine is not suitable for teenager, drinking of children, can not effectively using red rice beneficial into
Point.
The content of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of red rice fermented glutinous rice and its preparation side
Method.It is achieved particular by following technical scheme：
(1) by weight, band kind skin red rice 100-120 parts, chamomile 10-20 parts, honey 10-15 parts, lemon juice are taken
6-8 parts；
(2) it will clean and dry with kind of skin red rice and chamomile, and red rice be peelled off into kind of a skin, chamomile breaks into slurry；
(3) red rice after kind of skin will be peelled off and soaks 4-8h at 30-35 DEG C with clear water, until after red rice can be pulverized with hand
Drain away the water；
(4) the red rice kind skin peeled is broken into powder, stirred with soaked red rice；
(5) the red rice boiling 30-35min that will be mixed, makes wherein starch gelatinization；
(6) well-done red rice is cooled to 31-33 DEG C, adds chamomile slurry, honey, lemon juice and 2-4% sweet wine
Song, stir；
(7) by the red rice mixed 31-33 DEG C ferment 43-57h, produced to there is glutinous rice to swim in soup；
(8) obtained red rice fermented glutinous rice is sterilized, stops fermentation.
It is preferred that the raw material proportioning is calculated as by weight, 110 parts of band kind skin red rice, 15 parts of chamomile, 13 parts of honey, lemon
7 parts of lemon juice.
The fermentation is sealed fermenting.Make fermentation more abundant, fermented glutinous rice mouthfeel is more preferable.
The sterilization is microwave disinfection.
The microwave disinfection is that frequency of use is gone out for 2300-2500MHz microwave after red rice fermented glutinous rice is carried out into pre- thermal exhaust
Bacterium 10min.
The sterilization is pasteurize.
The pasteurize is will to heat 27-31min at 70-73 DEG C after the pre- thermal exhaust of red rice fermented glutinous rice progress.
Chamomile：Mildly bitter flavor, Gan Xiang, improving eyesight, move back irascibility.Chamomile soothing effect is excellent, can alleviate anxiety, anxiety, anger
For anger with frightened, making one to loosen has patience, can mitigate because intake alcohol causes reaction.
Lemon juice：Lemon juice can mitigate the astringent sense and peculiar smell of fermented glutinous rice, make the taste of fermented glutinous rice more gentle.
Honey：Honey plays the role of protecting liver and detoxication, it is possible to reduce damage of the alcohol to liver in fermented glutinous rice.
Compared with prior art, the technique effect of the invention is embodied in：The present invention provide a kind of red rice fermented glutinous rice and its
Processing method, using red rice as primary raw material, red rice kind skin powder is added with adding chamomile, honey, lemon after the common boiling of red rice
Juice mixing is fermented, and is taken full advantage of the nutritional ingredient enriched in red rice kind skin and will not be caused shadow to the mouthfeel of fermented glutinous rice
Ring, obtained a kind of nutritious, unique flavor, the red rice fermented glutinous rice that suitable various crowds drink.
Embodiment
Limited with reference to specific embodiment technical scheme is further, but claimed
Scope is not only limited to made description.
Embodiment 1
(1) by weight, band kind skin red rice 110kg, chamomile 15kg, honey 13kg, lemon juice 7kg are taken；
(2) it will clean and dry with kind of skin red rice and chamomile, and red rice be peelled off into kind of a skin, chamomile breaks into slurry；
(3) red rice after kind of skin will be peelled off and soaks 6h at 33 DEG C with clear water, until red rice drains after being pulverized with hand
Moisture；
(4) the red rice kind skin peeled is broken into powder, stirred with soaked red rice；
(5) the red rice boiling 32min that will be mixed, makes wherein starch gelatinization；
(6) well-done red rice is cooled to 32 DEG C, adds chamomile slurry, honey, lemon juice and 3% koji, stir
Mix uniformly；
(7) red rice mixed is produced to there is glutinous rice to swim in soup in 32 DEG C of sealed fermenting 50h；
(8) frequency of use is 2400MHz microwave sterilization 10min after obtained red rice fermented glutinous rice being carried out into pre- thermal exhaust, is stopped
Only ferment.
Embodiment 2
(1) by weight, band kind skin red rice 100kg, chamomile 20kg, honey 15kg, lemon juice 8kg are taken；
(2) it will clean and dry with kind of skin red rice and chamomile, and red rice be peelled off into kind of a skin, chamomile breaks into slurry；
(3) red rice after kind of skin will be peelled off and soaks 6h at 33 DEG C with clear water, until red rice drains after being pulverized with hand
Moisture；
(4) the red rice kind skin peeled is broken into powder, stirred with soaked red rice；
(5) the red rice boiling 32min that will be mixed, makes wherein starch gelatinization；
(6) well-done red rice is cooled to 32 DEG C, adds chamomile slurry, honey, lemon juice and 3% koji, stir
Mix uniformly；
(7) red rice mixed is produced to there is glutinous rice to swim in soup in 32 DEG C of sealed fermenting 50h；
(8) frequency of use is 2400MHz microwave sterilization 10min after obtained red rice fermented glutinous rice being carried out into pre- thermal exhaust, is stopped
Only ferment.
Embodiment 3
(1) by weight, band kind skin red rice 120kg, chamomile 10kg, honey 10kg, lemon juice 6kg are taken；
(2) it will clean and dry with kind of skin red rice and chamomile, and red rice be peelled off into kind of a skin, chamomile breaks into slurry；
(3) red rice after kind of skin will be peelled off and soaks 6h at 33 DEG C with clear water, until red rice drains after being pulverized with hand
Moisture；
(4) the red rice kind skin peeled is broken into powder, stirred with soaked red rice；
(5) the red rice boiling 32min that will be mixed, makes wherein starch gelatinization；
(6) well-done red rice is cooled to 32 DEG C, adds chamomile slurry, honey, lemon juice and 3% koji, stir
Mix uniformly；
(7) red rice mixed is produced to there is glutinous rice to swim in soup in 32 DEG C of sealed fermenting 50h；
(8) frequency of use is 2400MHz microwave sterilization 10min after obtained red rice fermented glutinous rice being carried out into pre- thermal exhaust, is stopped
Only ferment.
Embodiment 4
(1) by weight, band kind skin red rice 110kg, chamomile 15kg, honey 13kg, lemon juice 7kg are taken；
(2) it will clean and dry with kind of skin red rice and chamomile, and red rice be peelled off into kind of a skin, chamomile breaks into slurry；
(3) red rice after kind of skin will be peelled off and soaks 8h at 30 DEG C with clear water, until red rice drains after being pulverized with hand
Moisture；
(4) the red rice kind skin peeled is broken into powder, stirred with soaked red rice；
(5) the red rice boiling 30min that will be mixed, makes wherein starch gelatinization；
(6) well-done red rice is cooled to 31 DEG C, adds chamomile slurry, honey, lemon juice and 2% koji, stir
Mix uniformly；
(7) red rice mixed is produced to there is glutinous rice to swim in soup in 31 DEG C of sealed fermenting 57h；
(8) frequency of use is 2400MHz microwave sterilization 10min after obtained red rice fermented glutinous rice being carried out into pre- thermal exhaust, is stopped
Only ferment.
Embodiment 5
(1) by weight, band kind skin red rice 110kg, chamomile 15kg, honey 13kg, lemon juice 7kg are taken；
(2) it will clean and dry with kind of skin red rice and chamomile, and red rice be peelled off into kind of a skin, chamomile breaks into slurry；
(3) red rice after kind of skin will be peelled off and soaks 4h at 35 DEG C with clear water, until red rice drains after being pulverized with hand
Moisture；
(4) the red rice kind skin peeled is broken into powder, stirred with soaked red rice；
(5) the red rice boiling 35min that will be mixed, makes wherein starch gelatinization；
(6) well-done red rice is cooled to 33 DEG C, adds chamomile slurry, honey, lemon juice and 4% koji, stir
Mix uniformly；
(7) red rice mixed is produced to there is glutinous rice to swim in soup in 33 DEG C of sealed fermenting 47h；
(8) frequency of use is 2400MHz microwave sterilization 10min after obtained red rice fermented glutinous rice being carried out into pre- thermal exhaust, is stopped
Only ferment.
Embodiment 6
(1) by weight, band kind skin red rice 110kg, chamomile 15kg, honey 13kg, lemon juice 7kg are taken；
(2) it will clean and dry with kind of skin red rice and chamomile, and red rice be peelled off into kind of a skin, chamomile breaks into slurry；
(3) red rice after kind of skin will be peelled off and soaks 6h at 33 DEG C with clear water, until red rice drains after being pulverized with hand
Moisture；
(4) the red rice kind skin peeled is broken into powder, stirred with soaked red rice；
(5) the red rice boiling 32min that will be mixed, makes wherein starch gelatinization；
(6) well-done red rice is cooled to 32 DEG C, adds chamomile slurry, honey, lemon juice and 3% koji, stir
Mix uniformly；
(7) red rice mixed is produced to there is glutinous rice to swim in soup in 32 DEG C of sealed fermenting 50h；
(8) 29min is heated at 72 DEG C after obtained red rice fermented glutinous rice being carried out into pre- thermal exhaust, progress pasteurize, stops hair
Ferment.
Embodiment 7
(1) by weight, band kind skin red rice 110kg, chamomile 15kg, honey 13kg, lemon juice 7kg are taken；
(2) it will clean and dry with kind of skin red rice and chamomile, and red rice be peelled off into kind of a skin, chamomile breaks into slurry；
(3) red rice after kind of skin will be peelled off and soaks 6h at 33 DEG C with clear water, until red rice drains after being pulverized with hand
Moisture；
(4) the red rice kind skin peeled is broken into powder, stirred with soaked red rice；
(5) the red rice boiling 32min that will be mixed, makes wherein starch gelatinization；
(6) well-done red rice is cooled to 32 DEG C, adds chamomile slurry, honey, lemon juice and 3% koji, stir
Mix uniformly；
(7) red rice mixed is produced to there is glutinous rice to swim in soup in 32 DEG C of open fermentation 50h；
(8) frequency of use is 2400MHz microwave sterilization 10min after obtained red rice fermented glutinous rice being carried out into pre- thermal exhaust, is stopped
Only ferment.
Comparative example 1
(1) by weight, band kind skin red rice 110kg is taken；
(2) it will clean and dry with kind of skin red rice and chamomile, red rice is peelled off into kind of a skin；
(3) red rice after kind of skin will be peelled off and soaks 6h at 33 DEG C with clear water, until red rice drains after being pulverized with hand
Moisture；
(4) the red rice kind skin peeled is broken into powder, stirred with soaked red rice；
(5) the red rice boiling 32min that will be mixed, makes wherein starch gelatinization；
(6) well-done red rice is cooled to 32 DEG C, adds 3% koji, stir；
(7) by the red rice mixed 32 DEG C ferment 50h, produced to there is glutinous rice to swim in soup；
(8) obtained red rice fermented glutinous rice is sterilized, stops fermentation.
The fermentation is sealed fermenting.
The sterilization is that red rice fermented glutinous rice is carried out into the microwave sterilization 10min that frequency of use after pre- thermal exhaust is 2400MHz.
Comparative example 2
(1) high-quality red rice 100kg is selected, is soaked 10 hours in 23 DEG C of clear water；
(2) by red rice pull out clean drain, being placed on bottom has on the container of air-vent, steam to the grain of rice is full, particle is separated,
Hand, which is pinched, thinks that softness is flexible and when not touching with one's hand, takes out immediately, be cooled to 30 DEG C；
(3) add 20 DEG C or so of sterilized water 5L, add distiller's yeast 1.5% to be fitted into after mixing thoroughly in container and ferment；
(4) fermentation temperature is kept to be fermented 3 days at 27-33 DEG C.
The present embodiment is conventional preparation method.
Subjective appreciation：Tart flavour and bitter taste are also included in subjective appreciation by subjective appreciation with reference to national standard DB42/T279-2009
Index, and for using red rice as raw material, standard is made and suitably modified makes suitably modified, different total of each target setting
Point, the higher representative of fraction more meets the subjective appreciation standard.And embodiment 1-7 and comparative example 1,2 are entered with reference to organoleptic standard
Row subjective appreciation.
Contrast understands that the red rice fermented glutinous rice organoleptic quality obtained by embodiment 1-7 is significantly better than comparative example 2, slightly better than contrasts
Example 1.
Assessment of nutritional value：
The nutritive value of embodiment 1, comparative example 1, comparative example 2 and commercially available fermented glutinous rice is contrasted：
Contrast understands that present invention gained red rice fermented glutinous rice nutritive value will be apparently higher than the red rice wine made using conventional method
Make, also comprehensively higher than the common fermented glutinous rice prepared using glutinous rice as raw material on the market.
Finally it is pointed out that above example is only the more representational example of the present invention.Obviously, technology of the invention
Scheme is not limited to above-described embodiment, can also there is many deformations.One of ordinary skill in the art can be from disclosed by the invention
All deformations that content is directly exported or associated, are considered as protection scope of the present invention.
Claims (8)
1. a kind of red rice wine makes preparation method, it is characterised in that comprises the following steps：
(1) by weight, band kind skin red rice 100-120 parts, chamomile 10-20 parts, honey 10-15 parts, lemon juice 6-8 are taken
Part；
(2) it will clean and dry with kind of skin red rice and chamomile, and red rice be peelled off into kind of a skin, chamomile breaks into slurry；
(3) red rice after kind of skin will be peelled off and soaks 4-8h at 30-35 DEG C with clear water, until red rice drains after being pulverized with hand
Moisture；
(4) the red rice kind skin peeled is broken into powder, stirred with soaked red rice；
(5) the red rice boiling 30-35min that will be mixed；
(6) well-done red rice is cooled to 31-33 DEG C, adds chamomile slurry, honey, lemon juice and 2-4% koji, stir
Mix uniformly；
(7) by the red rice mixed 31-33 DEG C ferment 43-57h, produced to there is the grain of rice to swim in soup；
(8) obtained red rice fermented glutinous rice is sterilized, stops fermentation.
2. red rice wine according to claim 1 makes preparation method, it is characterised in that the raw material is calculated as by weight, band
110 parts of kind skin red rice, 15 parts of chamomile, 13 parts of honey, 7 parts of lemon juice.
3. red rice wine according to claim 1 makes preparation method, it is characterised in that the fermentation is sealed fermenting.
4. red rice wine according to claim 1 makes preparation method, it is characterised in that the sterilization is microwave disinfection.
5. red rice wine according to claim 4 makes preparation method, it is characterised in that the microwave disinfection, is by red rice wine
Make after carrying out pre- thermal exhaust, frequency of use is 2300-2500MHz microwave sterilization 10min.
6. red rice wine according to claim 1 makes preparation method, it is characterised in that the sterilization is pasteurize.
7. red rice wine according to claim 6 makes preparation method, it is characterised in that the pasteurize, is by red rice wine
Make after carrying out pre- thermal exhaust, 70-73 DEG C of heating 27-31min.
8. the red rice fermented glutinous rice of preparation method making is made by the red rice wine described in claim any one of 1-7.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112280639A (en) * | 2019-07-24 | 2021-01-29 | 宁波晨实生物科技有限公司 | Method for preparing raw rice wine by microwave sterilization |
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| JPH05292937A (en) * | 1992-04-24 | 1993-11-09 | Seinosuke Ueda | Production of red rice wine using rice koji as saccharifying agent |
| CN101775343A (en) * | 2010-03-11 | 2010-07-14 | 覃荟中 | Rice wine and brewing method thereof |
| CN102978075A (en) * | 2012-12-30 | 2013-03-20 | 余云有 | Honey glutinous rice wine |
| CN103571714A (en) * | 2013-11-06 | 2014-02-12 | 湖南御海堂生物科技有限公司 | Brewing method of red rice sweet vinasse containing ginseng and medlar |
| CN103589556A (en) * | 2013-10-22 | 2014-02-19 | 象州县科学技术局 | Mulberry-red rice healthcare wine and preparation method thereof |
| KR20170003260A (en) * | 2015-06-30 | 2017-01-09 | 주식회사 삼양사 | fermented alcoholic beverage of grains with improved storage stability and sweetness quality and method of preparing the same |
| CN106978298A (en) * | 2016-01-19 | 2017-07-25 | 黄肖浅 | A kind of brewing method of selenium-rich rice wine |
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2017
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Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0453482A (en) * | 1990-06-20 | 1992-02-21 | Sanyu Shuzo Kk | Preparation of colored liquor |
| JPH05292937A (en) * | 1992-04-24 | 1993-11-09 | Seinosuke Ueda | Production of red rice wine using rice koji as saccharifying agent |
| CN101775343A (en) * | 2010-03-11 | 2010-07-14 | 覃荟中 | Rice wine and brewing method thereof |
| CN102978075A (en) * | 2012-12-30 | 2013-03-20 | 余云有 | Honey glutinous rice wine |
| CN103589556A (en) * | 2013-10-22 | 2014-02-19 | 象州县科学技术局 | Mulberry-red rice healthcare wine and preparation method thereof |
| CN103571714A (en) * | 2013-11-06 | 2014-02-12 | 湖南御海堂生物科技有限公司 | Brewing method of red rice sweet vinasse containing ginseng and medlar |
| KR20170003260A (en) * | 2015-06-30 | 2017-01-09 | 주식회사 삼양사 | fermented alcoholic beverage of grains with improved storage stability and sweetness quality and method of preparing the same |
| CN106978298A (en) * | 2016-01-19 | 2017-07-25 | 黄肖浅 | A kind of brewing method of selenium-rich rice wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112280639A (en) * | 2019-07-24 | 2021-01-29 | 宁波晨实生物科技有限公司 | Method for preparing raw rice wine by microwave sterilization |
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Application publication date: 20171222 |