CN108244607B - Blood-replenishing flavor glutinous rice wine lees sauce and preparation method thereof - Google Patents
Blood-replenishing flavor glutinous rice wine lees sauce and preparation method thereof Download PDFInfo
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Abstract
The invention provides a preparation method of a blood-enriching flavor glutinous rice wine lees sauce, which takes glutinous rice wine lees as a main raw material and is supplemented with various auxiliary materials with blood-enriching efficacy, such as red dates, red beans, black medlar, Chinese yam, brown sugar, sesame, fruit powder and the like, and the sauce with blood-enriching function, good flavor and easy digestion and absorption by human bodies is formed by carrying out corresponding treatment on the raw materials and the auxiliary materials and carrying out fermentation action of mucor. The invention improves the defects of the glutinous rice wine lees raw material, and simultaneously relieves the problems of resource waste and environmental pollution to a certain extent.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a preparation method of a blood-enriching flavor glutinous rice wine lees sauce.
Background
With the development of the times, the rhythm of social life is accelerated continuously, people are usually in the states of overfatigue, improper diet and seven-emotion disjunction, and chronic diseases of consumptive disease such as deficiency of qi and blood, deficiency of spleen and stomach and the like are caused in the past, so that the common sub-health hidden trouble of the society is caused. Aiming at solving the problems, the concept of 'advanced kitchen and pharmacy' in the theory of traditional Chinese medicine is worth thinking and reference, the food combines the processes of reinforcing the body weakness, treating diseases and curing diseases of people with daily diet, achieves the purpose of preventing and treating diseases while tasting delicious food through the health-care functions of various food materials and the synergistic enhancement effect of the food materials, and embodies the strong health-care intelligence of ancient people. This theory is also supported in modern medicine, for example, the national institutes of health in the united states compares dietary exercise and the therapeutic effect of drugs on chronic diseases with emphasis on the therapeutic effect of drugs in Diabetes Prevention Program (DPP) studies, and as a result, it was found that the therapeutic effect of dietary exercise is more excellent than that of the most advanced drugs at that time. These studies suggest developments in the field of health foods.
With the improvement of the health consciousness level of consumers, the food which has comprehensive and balanced nutrition, is delicious and convenient and is easy to be absorbed by human bodies gradually replaces the traditional food with single function.
The glutinous rice wine lees are traditional Chinese health-care food materials, are in a natural bright red sauce shape (fermented by monascus), have fragrant rice wine faint scent and sweet and soft glutinous taste, contain rich protein, amino acid, vitamin, iron, calcium and other nutrient substances needed by human bodies, and have the effects of activating qi, nourishing blood, nourishing stomach and tonifying spleen.
In the past, the development and utilization of the glutinous rice wine lees are not sufficient, according to the existing literature data, the glutinous rice wine lees are mainly applied to the aspects of animal feed, strain culture media and the like, mostly stay in the theoretical research stage, and have limited practical application, so most of the glutinous rice wine lees are only naturally stacked, and certain problems of resource waste and environmental pollution are caused.
The glutinous rice wine lees has unique flavor which is loved by people and components beneficial to human health, and is a high-quality sauce base for the field of food processing. The method combines the modern process, can carry out deep processing on the glutinous rice wine lees in the field of food processing, and solves the main problems of poor taste, single flavor, difficult preservation and the like of the glutinous rice wine lees at present.
Disclosure of Invention
The invention discloses a preparation method of a novel blood-enriching flavor glutinous rice wine lees sauce, aiming at the problem of resource waste and enhancing the flavor and blood-enriching function of glutinous rice wine lees.
The blood-replenishing flavored glutinous rice wine lees sauce comprises the following raw materials in parts by weight:
40-50 parts of glutinous rice wine lees, 6-12 parts of red dates, 5-8 parts of red beans, 4-8 parts of black medlar, 4-10 parts of Chinese yam, 4-8 parts of brown sugar, 6-10 parts of sesame and 1-2 parts of fruit powder; the raw materials of the fruit powder comprise apple-flavor fruit powder and pear-flavor fruit powder according to the mass ratio of 1: 1.
The preparation method of the glutinous rice wine lees with the blood enriching flavor comprises the following steps:
(1) treating main raw materials: crushing the dry glutinous rice wine lees;
(2) preparation of ingredient 1: adding 6-10 times of volume of purified water into red beans, sesame and brown sugar, crushing into slurry, and heating to keep boiling for 5 minutes for later use;
(3) and (3) strain and activation: preparing a bacterial suspension by using mucor yeast powder for later use;
(4) inoculating bacteria and fermenting: spreading the distiller's grains powder into 5-8cm loose thin layer, uniformly spraying the slurry prepared from the ingredient 1 onto the surface of distiller's grains, cooling, spraying bacterial suspension, and fermenting for 2-3 days at 24-28 deg.C;
(5) inoculating with bacteria again: stirring distiller's grains, preparing activated bacteria liquid with mucor powder 0.5-1% of dried glutinous rice distiller's grains, spraying and inoculating to the surface of distiller's grains, and fermenting at 24-28 deg.C for 2-3 days;
(6) after-ripening: adding water into the fermented distiller's grains to blend into paste, wherein the water content of the paste distiller's grains is 65-75%, sealing at 40-45 ℃, and after-ripening for 3-6 days;
(7) preparation of ingredient 2: the red dates, the Chinese yam and the black Chinese wolfberry are subjected to ultrasonic speed type superfine grinding to obtain powder, and then the fruit powder is added to be uniformly mixed;
(8) and (3) finished product: uniformly mixing the fermented and after-cooked vinasse sauce with the processed ingredient 2, homogenizing, and performing microwave sterilization to obtain the sauce with the final water content of 50-65%; and packaging to obtain the finished product.
Further, in the above-mentioned method, in the step (1), the powder having an average particle diameter of 120 to 140 mesh is obtained after pulverization.
Further, the method as described above, in step (2), the preparing a bacterial suspension by using the mucor koji powder comprises: and (2) dissolving commercially available mucor yeast powder with the amount of 1-1.5% of the dry glutinous rice wine lees in the step (1) by sterile water at 30 ℃ and 40-60 times of the amount of the sterile water, and filtering to obtain a bacterial suspension.
Further, in the above method, step (7), the particle size of the ingredient 2 is 10 to 30 μm after pulverization.
According to the effects of tonifying qi and blood, nourishing stomach and tonifying spleen of the glutinous rice wine lees, the blood tonifying function of the glutinous rice wine lees is enhanced by selecting similar food materials with related functions, so that the glutinous rice wine lees becomes a sauce product with rich nutrition, good flavor and the blood tonifying function.
Modern pharmacology has found that anemia is mainly caused by lack of hematopoietic materials in human bodies, hematopoiesis, and visceral hematopoietic dysfunction, so that receptors for Hematopoietic Growth Factors (HGF) appear on hematopoietic stem cells and hematopoietic progenitor cells, particularly the membranes of the latter, as a key to hematopoietic control. The polysaccharide is an effective component for promoting hematopoiesis, the action mechanism of the polysaccharide can directly or indirectly induce and activate macrophages, fibroblasts, lymphocytes and the like in a hematopoietic microenvironment through protecting and improving the hematopoietic microenvironment which plays an important role in regulating the proliferation, differentiation, maturation and release of hematopoietic cells, and can also stimulate skeletal muscle tissues through an in vivo indirect way so that the skeletal muscle tissues secrete erythroid hematopoietic regulatory factors with higher activity, and the hematopoietic regulatory factors regulate the proliferation and differentiation of hematopoietic stem cells and progenitor cells and promote erythroid hematopoiesis.
In addition, iron is a trace element (the content of iron in an adult is 3-4 g) necessary for human hematopoiesis, is a main component for composing the myoglobin, the hemoglobin and the cytochrome, and participates in the whole process of carrying and transporting oxygen. The human body can only absorb divalent ion iron which is easily dissolved in water, if gastric acid is lacked, the absorption of the iron is hindered, and the absorption rate of the iron by the human body is very low, generally 1% -20% (the vegetal source is below 10%). Modern medicine finds that high-quality vitamin C and amino acid can promote the absorption and utilization of iron; the B vitamins (B12, folic acid) and high-quality protein are essential substances for promoting the growth and development of erythrocytes. In daily life, related hematopoiesis gaining factors can be supplemented through diet so as to enhance the functions of viscera and promote metabolism and hematopoiesis.
According to the scientific basis for tonifying qi and enriching blood, the auxiliary materials comprise food materials rich in polysaccharide, such as red dates, black medlar, Chinese yam, brown sugar and the like; sesame, red bean and other food materials rich in iron, beans and yeast are rich in B vitamins at the same time; fruit powder (apple, pear, 1: 1).
The mucor is a commonly used fermentation strain in food processing, can generate a plurality of enzymes such as protease, lipase, pectinase, rennin and the like, and can further enhance the flavor of the glutinous rice wine lees and improve the fineness of the taste through the fermentation effect of the mucor. The invention improves the defects of the glutinous rice wine lees raw material, and simultaneously relieves the problems of resource waste and environmental pollution to a certain extent.
Has the advantages that:
1. performing secondary fermentation (mucor) on the glutinous rice wine lees, and decomposing substances such as protein, crude fat, starch and the like in the metabolism of raw materials into substances such as amino acid, reducing sugar and the like which are easy to be absorbed by human bodies; the vinasse has more delicate taste while generating abundant ester, organic acid and other fragrant substances.
2. In the formula, the auxiliary materials such as red dates, black medlar, Chinese yam, brown sugar and the like are rich in protein, polysaccharide and amino acid; the auxiliary materials such as sesame, red bean and the like are rich in iron elements; the fruit powder is rich in vitamins. The food materials are coordinately combined together, and can improve the blood replenishing effect.
3. The glutinous rice wine lees is subjected to superfine grinding treatment, so that the whole grain diameter is 120-140 meshes, coarse grains are eliminated, a good specific surface area is formed, and the digestion and absorption of a human body are facilitated.
4. The main ingredients are subjected to common ultrasonic speed type superfine grinding treatment in food processing, plant cell tissues of the ingredients are efficiently damaged, effective substances in the ingredients are released, and the ingredients are convenient to absorb by a human body.
5. The product is sterilized by microwave at lower temperature, and retains the nutrients and flavor substances in the raw materials to the maximum extent.
6. The product prepared by the above preparation method is in the shape of paste, has the flavor of vinasse, fruit and fermented fragrance, and can be packaged in bottles, jars, bags, etc.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention are described below clearly and completely, and it is obvious that the described embodiments are some, not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The main raw and auxiliary ingredients comprise the following components in mass (dry weight): 40 parts of glutinous rice wine lees, 6 parts of red dates, 6 parts of red beans, 5 parts of black medlar, 6 parts of Chinese yam, 4 parts of brown sugar, 6 parts of sesame and 1 part of fruit powder.
The preparation method of the novel blood-enriching flavored glutinous rice wine lees sauce comprises the following steps:
(1) treating main raw materials: pulverizing dry glutinous rice wine lees into powder with average particle size of 120 meshes by using an HMB-701 ultrafine pulverizer;
(2) preparation of ingredient 1: adding 6 times of volume of purified water into red beans, sesame and brown sugar, grinding into slurry, heating and maintaining the boiling state for 5 minutes for later use;
(3) and (3) strain and activation: commercially available Mucor rouxii koji powder with the dosage of 1 percent (mass percent of dry raw materials) is dissolved in sterile water with the temperature of 30 ℃ and the quantity of 40 times (mass), and is filtered to obtain bacterial liquid for later use;
(4) inoculating bacteria and fermenting: spreading the distiller's grains powder into a loose thin layer of 6cm, spraying the slurry prepared from the ingredient 1 onto the surface of the distiller's grains, cooling, spraying bacterial suspension, and fermenting for 3 days at 24 deg.C for growing bacteria;
(5) inoculating with bacteria again: turning over the distiller's grains, preparing activated bacteria liquid by 0.5 percent (dry raw material mass percent) of mucor rouxii bacteria powder, spraying and inoculating the activated bacteria liquid on the surface of the distiller's grains, and continuously fermenting for 3 days at 24 ℃;
(6) after-ripening: adding 70 parts of water into the fermented distiller's grains, blending into paste, and after-ripening for 3 days at 40 ℃ under sealed condition;
(7) preparation of ingredient 2: pulverizing fructus Jujubae, rhizoma Dioscoreae and fructus Lycii into powder (particle size of 20-30 μm) by supersonic ultramicro pulverizing, adding fruit powder, and mixing;
(8) and (3) finished product: uniformly mixing the fermented and after-cooked vinasse sauce with the processed ingredients 2, homogenizing, performing microwave sterilization for 5min under the condition of 700-850W, and then packaging to obtain a finished product. The vinasse sauce materials prepared by the embodiment are shown in tables 1 and 2, and the table 1 and the table 2 show that the vinasse prepared by the method has high nutrient content and good taste.
Table 1: the content of main nutrient substances in the vinasse sauce and the vinasse raw materials (per 100 g)
Table 2: sensory evaluation result of vinasse sauce
Example 2
The main raw and auxiliary ingredients comprise the following components in mass (dry weight): 45 parts of glutinous rice wine lees, 8 parts of red dates, 7 parts of red beans, 7 parts of black medlar, 8 parts of Chinese yam, 6 parts of brown sugar, 8 parts of sesame and 1.5 parts of fruit powder.
The preparation method of the novel blood-enriching flavored glutinous rice wine lees sauce comprises the following steps:
(1) treating main raw materials: pulverizing dry glutinous rice wine lees into powder with average particle size of 130 meshes by using an HMB-701 ultrafine pulverizer;
(2) preparation of ingredient 1: adding 6 times of volume of purified water into red beans, sesame and brown sugar, grinding into slurry, heating and maintaining the boiling state for 5 minutes for later use;
(3) and (3) strain and activation: commercially available Mucor rouxii koji powder with the dosage of 1.2 percent (mass percent of dry raw materials) is dissolved in sterile water with the mass of 40 times at the temperature of 30 ℃ and filtered to obtain bacterial liquid for later use;
(4) inoculating bacteria and fermenting: spreading the distiller's grains powder into 7cm loose thin layer, spraying the slurry prepared from the ingredient 1 onto the surface of the distiller's grains, cooling, spraying bacterial suspension, and fermenting at 26 deg.C for 3 days;
(5) inoculating with bacteria again: turning over the distiller's grains, preparing activated bacteria liquid by 0.8 percent (dry raw material mass percent) of mucor rouxii bacteria powder, spraying and inoculating the activated bacteria liquid on the surface of the distiller's grains, and continuously fermenting for 2 days at 26 ℃;
(6) after-ripening: adding 80 parts of water into the fermented distiller's grains, blending into paste, and after-ripening for 4 days at 42 ℃ under sealed condition;
(7) preparation of ingredient 2: pulverizing fructus Jujubae, rhizoma Dioscoreae and fructus Lycii into powder (particle size of 20-30 μm) by supersonic ultramicro pulverizing, adding fruit powder, and mixing;
(8) and (3) finished product: uniformly mixing the fermented and after-cooked vinasse sauce with the processed ingredients 2, homogenizing, performing microwave sterilization for 5min under the condition of 700-850W, and then packaging to obtain a finished product.
Example 3
The main raw and auxiliary ingredients comprise the following components in mass (dry weight): 50 parts of glutinous rice wine lees, 12 parts of red dates, 8 parts of red beans, 8 parts of black medlar, 10 parts of Chinese yam, 6 parts of brown sugar, 10 parts of sesame and 2 parts of fruit powder.
The preparation method of the novel blood-enriching flavored glutinous rice wine lees sauce comprises the following steps:
(1) treating main raw materials: pulverizing dry glutinous rice wine lees into powder with average particle size of 120 meshes by using an HMB-701 ultrafine pulverizer;
(2) preparation of ingredient 1: adding 6 times of volume of purified water into red beans, sesame and brown sugar, grinding into slurry, heating and maintaining the boiling state for 5 minutes for later use;
(3) and (3) strain and activation: commercially available Mucor rouxii koji powder with the dosage of 1.5 percent (mass percent of dry raw materials) is dissolved in sterile water with the mass of 40 times at the temperature of 30 ℃ and filtered to obtain bacterial liquid for later use;
(4) inoculating bacteria and fermenting: spreading the distiller's grains powder into 8cm loose thin layer, spraying the slurry prepared from the ingredient 1 onto the surface of the distiller's grains, cooling, spraying bacterial suspension, and fermenting for 2 days at 28 deg.C for medium and long bacteria;
(5) inoculating with bacteria again: turning over the lees, preparing activated bacteria liquid by 1 percent (dry raw material mass percent) of mucor rouxii powder, spraying and inoculating the activated bacteria liquid to the surface of the lees, and continuously fermenting for 2 days at the temperature of 26 ℃;
(6) after-ripening: adding 90 parts of water into the fermented distiller's grains, blending into paste, and after-ripening for 6 days at 45 ℃ under a sealed condition;
(7) preparation of ingredient 2: pulverizing fructus Jujubae, rhizoma Dioscoreae and fructus Lycii into powder (particle size of 20-30 μm) by supersonic ultramicro pulverizing, adding fruit powder, and mixing;
(8) and (3) finished product: uniformly mixing the fermented and after-cooked vinasse sauce with the processed ingredients 2, homogenizing, performing microwave sterilization for 5min under the condition of 700-850W, and then packaging to obtain a finished product.
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (1)
1. The preparation method of the glutinous rice wine lees with the blood replenishing flavor is characterized by comprising the following steps:
(1) treating main raw materials: crushing the dry glutinous rice wine lees;
(2) preparation of ingredient 1: adding 6-10 times of volume of purified water into red beans, sesame and brown sugar, crushing into slurry, and heating to keep boiling for 5 minutes for later use;
(3) and (3) strain and activation: preparing bacterial suspension by using mucor yeast powder for later use
(4) Inoculating bacteria and fermenting: spreading the distiller's grains powder into 5-8cm loose thin layer, uniformly spraying the slurry prepared from the ingredient 1 onto the surface of distiller's grains, cooling, spraying bacterial suspension, and fermenting for 2-3 days at 24-28 deg.C;
(5) inoculating with bacteria again: stirring distiller's grains, preparing activated bacteria liquid with mucor powder 0.5-1% of dried glutinous rice distiller's grains, spraying and inoculating to the surface of distiller's grains, and fermenting at 24-28 deg.C for 2-3 days;
(6) after-ripening: adding water into the fermented distiller's grains to blend into paste, wherein the water content of the paste distiller's grains is 65-75%, sealing at 40-45 ℃, and after-ripening for 3-6 days;
(7) preparation of ingredient 2: the red dates, the Chinese yam and the black Chinese wolfberry are subjected to ultrasonic speed type superfine grinding to obtain powder, and then the fruit powder is added to be uniformly mixed;
(8) and (3) finished product: uniformly mixing the fermented and after-cooked vinasse sauce with the processed ingredient 2, homogenizing, and performing microwave sterilization to obtain the sauce with the final water content of 50-65%; then packaging to obtain a finished product;
in the step (1), powder with the average grain diameter of 120-140 meshes is obtained after crushing;
in the step (3), the preparation of the bacterial suspension by using the mucor koji powder comprises the following steps: dissolving commercially available mucor yeast powder with the amount of 1-1.5% of the dry glutinous rice wine lees in the step (1) by sterile water at 30 ℃ and 40-60 times of the amount of the dry glutinous rice wine lees, and filtering to obtain a bacterial suspension;
in the step (7), the particle size of the mixture 2 is 10-30 microns after being crushed.
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| CN106367284B (en) * | 2016-09-26 | 2020-02-14 | 宁夏强尔萨生物科技有限公司 | Liquid submerged fermentation process of health vinegar containing wolfberry, liquorice and apples |
| CN106579338A (en) * | 2016-11-10 | 2017-04-26 | 广西南宁粮香食品有限公司 | Additive for strengthening elasticity of wet rice noodles |
| CN107125564A (en) * | 2017-06-19 | 2017-09-05 | 刘菁 | One kind is enriched blood health-preserving porridge and preparation method thereof |
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| CN1498867A (en) * | 2002-11-08 | 2004-05-26 | 联 丁 | Method for purifying wasteslag fluid from wine industry |
| CN103757084A (en) * | 2014-01-10 | 2014-04-30 | 上海辉文生物技术有限公司 | Rice wine vinasse extractive as well as preparation method and application thereof |
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Effective date of registration: 20221212 Address after: 201500 Building 2, No.285, Rongchun Road, Langxia Town, Jinshan District, Shanghai Patentee after: SHANGHAI XIANGSHANGXIANG FOOD Co.,Ltd. Address before: 073000 West 200m northbound at the intersection of Dingzhou commercial street and Xingding Road, Baoding City, Hebei Province (No. 1910, 19th floor, building 3, jueshishan community) Patentee before: Hebei Kaitong Information Technology Service Co.,Ltd. |
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