CN108060043A - It is a kind of synchronously to prepare rice wine and the method rich in high-quality protein rice - Google Patents
It is a kind of synchronously to prepare rice wine and the method rich in high-quality protein rice Download PDFInfo
- Publication number
- CN108060043A CN108060043A CN201810149810.1A CN201810149810A CN108060043A CN 108060043 A CN108060043 A CN 108060043A CN 201810149810 A CN201810149810 A CN 201810149810A CN 108060043 A CN108060043 A CN 108060043A
- Authority
- CN
- China
- Prior art keywords
- rice
- rice wine
- quality protein
- wine
- rich
- 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
Links
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
Rice wine and method rich in high-quality protein rice are synchronously prepared the present invention relates to a kind of, belongs to food processing technology field.Specific steps include：（1）It impregnates；（2）Curing；（3）Cooling；（4）Mixed song；（5）Fermentation；（6）Filtering；（7）It is canned；（8）Drying；（9）Albumen is replaced and texture is rebuild；（10）Packaging.The obtained rice wine entrance of the method is sweet, and rice is fragrant pure elegant, falls after rise happy smooth；The nutritional ingredient for being rich in high-quality protein rice, having general rice prepared using rice wine grain, utilizes high-quality shrimp albumen to substitute the vegetable protein in general rice, rich in high-quality protein, it is in good taste, added burden will not be caused to the kidney of nephropathy patient, it can be as the staple food of nephropathy patient.
Description
Technical field
Rice wine and method rich in high-quality protein rice are synchronously prepared present invention relates particularly to a kind of, belongs to food processing skill
Art field.
Background technology
Traditional rice wine is usually rice or glutinous rice after distiller's yeast (containing root enzyme bacterium, a small amount of Mucor and yeast) fermentation
Product, great changes will take place for the rice wine chemical composition after bacterium is fermented, and the protein in rice is decomposed by the microorganisms ammonification
Base acid and peptides, while the bonding states such as fat and minerals and vitamins change, it is made to generate some unique wind
While taste substance, its trophic function is improved.
Rice is the staple food in China, and the protein content in rice is about 7%, belongs to vegetal non-prime albumen, greatly
Protein content in rice is proportionate with phosphorus content.Medicine clinical research shows for the patient with nephrosis to protein
Intake there is specific requirement, the albumen in rice belongs to the non-prime albumen of plant, eats the works such as conventional rice or noodles
It for staple food, not only cannot get necessary protein uptake, can also aggravate kidney burden, seriously affect patient, and then sb.'s illness took a turn for the worse.
Therefore for nephrotic, the weight that can meet the needs of sufferer is to protein and aggravate sufferer kidney burden is developed
Structure rice is of great significance.
On the one hand presently disclosed reconstruct rice is that by pulverizing rice is extracted rice starch, then by restructuring
The mode of granulation is processed, and reconstruct Miyi prepared by this method causes the nutriment in rice to be largely lost in；On the other hand it is
It is recombinated by the nutritional ingredient of different formulations by series of process such as pretreatment, allotment, mixing, drying, granulations；Both the above
Method prepare reconstruct rice and general rice institutional framework exist very big difference, after causing recombining, in mouthfeel with it is general
There are larger differences for logical rice.
The content of the invention
In consideration of it, it is an object of the invention to customer service the deficiencies in the prior art, provide and a kind of synchronously prepare rice wine and be rich in
The method of high-quality protein rice, while prepare rice wine and reconstruct rice that suitable nephropathy patient eats.Rice wine prepared by the present invention
Entrance is sweet, and rice is fragrant pure elegant, falls after rise happy smooth；Reconstruct rice high-quality protein content prepared by the present invention is high, in good taste, nutrition into
It is point more high-quality than general rice, it can be as the daily staple food of nephropathy patient.
To achieve the above object, the present invention adopts the following technical scheme that：
It is a kind of synchronously to prepare rice wine and the method rich in high-quality protein rice, it comprises the following specific steps that：
（1）It impregnates：By rice and water according to 1:5~1:10 weight ratio is added in rustless steel container, when immersion 4 ~ 6 is small, is drained；
（2）Curing：By step（1）Rice steam copper boiling 20 ~ 40 minutes after draining；
（3）Cooling：By step（2）The rice cooked is cooled to 20 ~ 30 DEG C；
（4）Mixed song：The rice cooked uniformly sprinkles koji by mass content 1 ‰ ~ 5.0 ‰ after cooling, divides 3 layers and spreads song；
（5）Fermentation：It is fermented using stainless steel fermentation tank, fermentation condition is 35 ~ 40 DEG C, is fermented 5 ~ 10 days；
（6）Filtering：The rice wine fermented is separated by filtration, obtains rice wine and rice wine grain；
（7）It is canned：By step（6）Obtained rice wine sterilizing, it is canned；
（8）Drying：By step（6）Obtained rice wine grain 30 ~ 40 DEG C divulge information constant temperature oven in, be dried to moisture 8 ~
10wt% takes out, is cooled to room temperature；
（9）Albumen is replaced and texture is rebuild：By 100 parts by weight steps（8）Rice wine grain that treated is added to 30 ~ 50 parts by weight
In nutrient solution, when immersion 1 ~ 2 is small at 35 DEG C, it is made fully to be swollen, be then placed in 35 DEG C of ventilation constant temperature ovens, be dried to moisture
8 ~ 10wt% of content takes out, and rice must be reconstructed by being cooled to room temperature；
（10）Packaging：It will reconstruct rice packaging.
Step（9）Shrimp albumen containing 8 ~ 10wt%, 5 ~ 10wt% potato starches, the evil spirit of 3 ~ 5wt% in the nutrient solution
Taro fine powder forms.
The remarkable advantage of the present invention is：
By the preparation process provided in the present invention, rice wine can be prepared simultaneously and rich in high-quality protein rice, with prior art phase
Than present invention process is simple, at low cost.Rice wine entrance prepared by the present invention is sweet, and rice is fragrant pure elegant, falls after rise happy smooth；It utilizes
Prepared by rice wine grain is rich in high-quality protein rice, in good taste rich in high-quality protein,
Better than the nutritional ingredient of general rice, the vegetable protein in general rice is substituted using high-quality shrimp albumen, protein contains
Amount is suitable with general rice, will not cause added burden to the kidney of Patients With Kidney Diseases.In addition potato starch be a kind of low fat,
Low sugar point, can be maximally maintained original high-content vitamin B1, vitamin B2, vitamin C and mineral calcium in potato,
The nutritional ingredients such as potassium, iron, and potato starch is fine and smooth, it is non-stimulated to gastrointestinal mucosa, there is the work for alleviating pain and reducing gastric acid secretion
With.Konjaku powder molecular weight is big, heat content is low, and there is delay glucose to absorb, and can effectively reduce postprandial blood sugar, increases full abdomen
The effect of sense, mitigation hunger, while konjaku powder water imbibition is strong, viscosity is high, can increase the mouthfeel of remodeling rice, meet nephrosis
While patient's nutritional need, pursuit of the patient to mouthfeel can be met.
Specific embodiment
In order to which those skilled in the art is allowed to more fully understand technical scheme, the present invention is made below further
It illustrates.
Embodiment 1
It is a kind of synchronously to prepare rice wine and the method rich in high-quality protein rice, it comprises the following specific steps that：
（1）It impregnates：By rice and water according to 1:5 weight ratio is added in rustless steel container, when immersion 4 is small, is drained；
（2）Curing：By step（1）Rice steam copper boiling 20 minutes after draining；
（3）Cooling：By step（2）The rice cooked is cooled to 20 DEG C；
（4）Mixed song：The rice cooked uniformly sprinkles koji by mass content 1 ‰ after cooling, divides 3 layers and spreads song；
（5）Fermentation：It is fermented using stainless steel fermentation tank, fermentation condition is 35 DEG C, is fermented 5 days；
（6）Filtering：The rice wine fermented is separated by filtration, obtains rice wine and rice wine grain；
（7）It is canned：By step（6）Obtained rice wine sterilizing, it is canned；
（8）Drying：By step（6）Obtained rice wine grain is divulged information at 30 DEG C in constant temperature oven, is dried to moisture 8wt%, is taken
Go out, be cooled to room temperature；
（9）Albumen is replaced and texture is rebuild：By 100 parts by weight steps（8）Rice wine grain that treated is added to the battalion of 30 parts by weight
In nutrient solution, when immersion 1 is small at 35 DEG C, rice is made fully to be swollen, be then placed in 35 DEG C of ventilation constant temperature ovens, be dried to moisture
8wt% takes out, and rice must be reconstructed by being cooled to room temperature；
（10）Packaging：It will reconstruct rice packaging.
It is preferred that step（9）Shrimp albumen containing 8wt%, 5wt% potato starches, the konjaku of 3wt% in the nutrient solution
Fine powder.
Embodiment 2
It is a kind of synchronously to prepare rice wine and the method rich in high-quality protein rice, it comprises the following specific steps that：
（1）It impregnates：By rice and water according to 1:10 weight ratio is added in rustless steel container, when immersion 6 is small, is drained；
（2）Curing：By step（1）Rice steam copper boiling 40 minutes after draining；
（3）Cooling：By step（2）The rice cooked is cooled to 30 DEG C；
（4）Mixed song：The rice cooked uniformly sprinkles koji by mass content 5.0 ‰ after cooling, divides 3 layers and spreads song；
（5）Fermentation：It is fermented using stainless steel fermentation tank, fermentation condition is 40 DEG C, is fermented 10 days；
（6）Filtering：The rice wine fermented is separated by filtration, obtains rice wine and rice wine grain；
（7）It is canned：By step（6）Obtained rice wine sterilizing, it is canned；
（8）Drying：By step（6）Obtained rice wine grain is divulged information at 40 DEG C in constant temperature oven, is dried to moisture 10wt%, is taken
Go out, be cooled to room temperature；
（9）Albumen is replaced and texture is rebuild：By 100 parts by weight steps（8）Rice wine grain that treated is added to the battalion of 50 parts by weight
In nutrient solution, when immersion 2 is small at 35 DEG C, rice is made fully to be swollen, be then placed in 35 DEG C of ventilation constant temperature ovens, be dried to moisture
10wt% takes out, and rice must be reconstructed by being cooled to room temperature；
（10）Packaging：It will reconstruct rice packaging.
It is preferred that step（9）Shrimp albumen containing 10wt%, 10wt% potato starches, the evil spirit of 5wt% in the nutrient solution
Taro fine powder.
First, nutritional ingredient detects：
Table 1 reconstructs rice and general rice Analysis of Nutritive Composition result
By 1 Analysis of Nutritive Composition of table, the result shows that, it is slightly above common big to reconstruct rice protein content for embodiment 1 ~ 2 in the present invention
Rice, and it is high-quality protein to reconstruct rice gluten, and fat and carbohydrate are slightly below general rice, and whole nutritional ingredient is better than general
Logical rice.
The foregoing is merely the preferable embodiment of the present invention, all equivalent changes done according to scope of the present invention patent
With modification, it should all belong to covering scope of the invention.
Claims (2)
1. a kind of synchronously prepare rice wine and the method rich in high-quality protein rice, it is characterised in that：It comprises the following specific steps that：
（1）It impregnates：By rice and water according to 1:5~1:10 weight ratio is added in rustless steel container, when immersion 4 ~ 6 is small, is drained；
（2）Curing：By step（1）Rice steam copper boiling 20 ~ 40 minutes after draining；
（3）Cooling：By step（2）The rice cooked is cooled to 20 ~ 30 DEG C；
（4）Mixed song：The rice cooked uniformly sprinkles koji by mass content 1 ‰ ~ 5.0 ‰ after cooling, divides 3 layers and spreads song；
（5）Fermentation：It is fermented using stainless steel fermentation tank, fermentation condition is 35 ~ 40 DEG C, is fermented 5 ~ 10 days；
（6）Filtering：The rice wine fermented is separated by filtration, obtains rice wine and rice wine grain；
（7）It is canned：By step（6）Obtained rice wine sterilizing, it is canned；
（8）Drying：By step（6）Obtained rice wine grain 30 ~ 40 DEG C divulge information constant temperature oven in, be dried to moisture 8 ~
10wt% takes out, is cooled to room temperature；
（9）Albumen is replaced and texture is rebuild：By 100 parts by weight steps（8）Rice wine grain that treated is added to 30 ~ 50 parts by weight
In nutrient solution, when immersion 1 ~ 2 is small at 35 DEG C, it is made fully to be swollen, be then placed in 35 DEG C of ventilation constant temperature ovens, be dried to moisture
8 ~ 10wt% of content takes out, and rice must be reconstructed by being cooled to room temperature；
（10）Packaging：It will reconstruct rice packaging.
A kind of rice wine and the method rich in high-quality protein rice are synchronously prepared 2. according to claim 1, it is characterised in that：
Step（9）Contain shrimp albumen, 5 ~ 10wt% potato starches, the konjaku powder of 3 ~ 5wt% of 8 ~ 10wt% in the nutrient solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810149810.1A CN108060043A (en) | 2018-02-13 | 2018-02-13 | It is a kind of synchronously to prepare rice wine and the method rich in high-quality protein rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810149810.1A CN108060043A (en) | 2018-02-13 | 2018-02-13 | It is a kind of synchronously to prepare rice wine and the method rich in high-quality protein rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108060043A true CN108060043A (en) | 2018-05-22 |
Family
ID=62134526
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810149810.1A Pending CN108060043A (en) | 2018-02-13 | 2018-02-13 | It is a kind of synchronously to prepare rice wine and the method rich in high-quality protein rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108060043A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111748431A (en) * | 2020-07-08 | 2020-10-09 | 廖寿强 | Cooked cereal dry rice wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10155472A (en) * | 1996-12-02 | 1998-06-16 | Asahi Shuzo Kk | Production of refined rice wine by using glutinous rice as raw material |
| WO2011016634A2 (en) * | 2009-08-03 | 2011-02-10 | 경상대학교 산학협력단 | Method for producing rice wine improved by the use of paprika, and rice wine produced thereby |
| CN104996896A (en) * | 2015-05-28 | 2015-10-28 | 安徽劲宇食品有限公司 | Nutrient bamboo fragrant rice capable of regulating vital energy and tranquilizing mind and preparation method of nutrient bamboo fragrant rice |
| CN106754004A (en) * | 2016-12-02 | 2017-05-31 | 上海飘香酿造股份有限公司 | A kind of rice wine and preparation method thereof |
| CN107048170A (en) * | 2016-12-21 | 2017-08-18 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation method for the reconstruct rice that suitable nephropathy patient eats |
-
2018
- 2018-02-13 CN CN201810149810.1A patent/CN108060043A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10155472A (en) * | 1996-12-02 | 1998-06-16 | Asahi Shuzo Kk | Production of refined rice wine by using glutinous rice as raw material |
| WO2011016634A2 (en) * | 2009-08-03 | 2011-02-10 | 경상대학교 산학협력단 | Method for producing rice wine improved by the use of paprika, and rice wine produced thereby |
| CN104996896A (en) * | 2015-05-28 | 2015-10-28 | 安徽劲宇食品有限公司 | Nutrient bamboo fragrant rice capable of regulating vital energy and tranquilizing mind and preparation method of nutrient bamboo fragrant rice |
| CN106754004A (en) * | 2016-12-02 | 2017-05-31 | 上海飘香酿造股份有限公司 | A kind of rice wine and preparation method thereof |
| CN107048170A (en) * | 2016-12-21 | 2017-08-18 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation method for the reconstruct rice that suitable nephropathy patient eats |
Non-Patent Citations (2)
| Title |
|---|
| 宋渊: "《微生物学实验教程》", 31 May 2012, 中国农业大学出版社 * |
| 钟立人: "《食品科学与工艺原理》", 28 February 1999, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111748431A (en) * | 2020-07-08 | 2020-10-09 | 廖寿强 | Cooked cereal dry rice wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110200276A (en) | Composition and the application for being used to treat diabetes based on Chinese medicine nutrition treatment | |
| CN103815282B (en) | Preparation method for sea cucumber wheaten food | |
| CN101120783A (en) | Ferment making black garlic method | |
| CN105747235B (en) | A kind of dietary composition that can improve metabolic syndrome symptom | |
| CN101991165B (en) | Sweet potato leaf-perilla leaf composite beverage and preparation method thereof | |
| CN106798252A (en) | A kind of natto prescription with coordinating intestines and stomach reducing blood lipid thrombus dissolving effect | |
| CN106983064A (en) | A kind of glutinous rice cakes and preparation method thereof | |
| CN104855510B (en) | A kind of highland barley monascus Yoghourt and preparation method thereof | |
| CN1443476A (en) | Chinese yam product and its preparation method | |
| CN108504487A (en) | A kind of fermented glutinous rice and preparation method thereof with QI invigorating tonifying spleen effect | |
| CN108060043A (en) | It is a kind of synchronously to prepare rice wine and the method rich in high-quality protein rice | |
| CN107373319A (en) | One kind controls sugared cereal and reconstitutes instant product | |
| CN104666842B (en) | One seed ginseng stilbene monkey mushroom health products and preparation method thereof | |
| CN104017715A (en) | Passion fruit vinegar and preparation method thereof | |
| CN111264877A (en) | Preparation method of medicinal and edible high-fiber functional food | |
| CN110464809A (en) | A kind of additive that treating salpingitis of layer chicken and compound additive and preparation method | |
| CN103859055B (en) | A kind of bean flavor breast and preparation method thereof | |
| CN110279764A (en) | A kind of fermented tcm additive and preparation method thereof improving poultry intestinal tract health | |
| CN109497470A (en) | A kind of chlorella pyrenoidosa polypeptide alleviates getting fat composition and preparation method thereof | |
| CN102417879A (en) | Lotus root health vinegar | |
| CN105124260A (en) | Attractant-type beef cattle feed and preparation method thereof | |
| CN105031404A (en) | Traditional Chinese and western medicinal compound preparation for reducing weight and lowering lipid | |
| CN108185419A (en) | High microsteping ferment composite coarse grains piece preparation method | |
| CN107156233A (en) | A kind of low sugar mixed nuts roast pork moon cake and preparation method thereof | |
| CN103349078A (en) | Manufacturing technology of DF (dietary fiber) formula milk powder for middle-aged and aged people |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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 |
Application publication date: 20180522 |
|
| RJ01 | Rejection of invention patent application after publication |