CN108669437A - A kind of seafood taste glutinous rice and preparation method thereof - Google Patents
A kind of seafood taste glutinous rice and preparation method thereof Download PDFInfo
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- CN108669437A CN108669437A CN201810496075.1A CN201810496075A CN108669437A CN 108669437 A CN108669437 A CN 108669437A CN 201810496075 A CN201810496075 A CN 201810496075A CN 108669437 A CN108669437 A CN 108669437A
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- glutinous rice
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- seaweed
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
- A23L7/25—Fermentation of cereal malt or of cereal by malting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to food processing technology fields, more particularly to a kind of seafood taste glutinous rice and preparation method thereof, the kelp that the present invention will first impregnate, the seaweed impregnated, it is added in crusher and is crushed, it is subsequently placed in juice extractor and squeezes the juice to obtain delicious sauce, again with glutinous rice, malt, hawthorn, the broken mixing of Chinese yam is crushed boiling, saccharification, fermentation, sterilizing, it is filling to be made, the glutinous rice pleasant aroma of the present invention, viscosity is higher, clean taste, the fragrant sweet tea of micro-strip of tasting, it is raw fragrant in one's mouth, with reducing blood lipid, it is hypoglycemic, it adjusts immune, anticoagulation, it is antitumor, lead discharging removing toxic substances and oxidation-resisting health-care effect, for insufficiency of the spleen diarrhoea, cough due to deficiency of the lung, indigestion has good food therapy effect.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of seafood taste glutinous rice and preparation method thereof.
Background technology
Glutinous rice is one of Han nationality's staple food, occupies an important position in Leukemia in Southern Chinese Hans people's lives, likes for men and women, old and young
Food, the various food that the staple food in various red-letter days, mostly glutinous rice are made.There is rice steamer to steam the glutinous rice of jujube, dyes colourful
Flower glutinous rice, dumplings, eight-treasure rice pudding, glutinous rice cake, the rice cake in the Lantern Festival, the Zongzi of Dragon Boat Festival pillow-like and triangle, clear and bright green group,
Clear and bright cake etc..The popular various taste glutinous rices in Guizhou Province, the salty vinegar-pepper way of sweet tea of various glutinous rices emerge one after another.In Jiangnan water
Township has the night whole family in Winter Solstice to gather happily together and eats the custom of red bean glutinous rice altogether；Shanghai prevalence Oryza glutinosa rice ball oiling item works as breakfast；It is glutinous
Rice is also one of the staple food in Wenzhou, and especially as breakfast, but people from Wenzhou likes making the glutinous of many places to glutinous rice
Rice operation becomes round-the-clock.
Glutinous rice (Glutinousrice) is the rice of glutinous rice shelling, is known as glutinous rice in southern china, and the north is then known as rivers more
Rice.The big grain shape glutinous rice of glutinous rice, rice matter is pure white after processing, and particle justifies big gloss, famous with color, is won victory especially with perfume (or spice).It is cooked
Perfume glutinous meal snow it is white as a jade, glossy polished bright, soft texture, grain is well-balanced greatly, and food has entrance for sweet tea, falls that mouth is touching, lower tripe softness
Sense.Glutinous rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch etc., and nutrition is rich
It is rich.Fragrant waxy warm, sweet in flavor, the excellent tonic product with establishing-Yang of enriching blood.The B family vitamin that glutinous rice is rich in, the warm taste of energy, help
Middle gas, to deficiency-cold in spleen and stomach, be off one's feed, abdominal distension diarrhea has certain mitigation.Glutinous rice has inducing astrigency effect, has to frequent micturition, spontaneous perspiration
Preferable food therapy effect.Glutinous rice is suitable for the diseases edible for patients such as hidrosis, the deficiency of blood, spleen deficiency, physically weak, night sweat, pulmonary tuberculosis, neurasthenia.
Kelp is a kind of vegetables that nutritive value is very high, while having certain medical value.Contain the mines such as abundant iodine
Material element.Kelp heat content is low, protein content is medium, minerals are abundant, the study found that kelp has reducing blood lipid, drop blood
Sugar adjusts immune, anticoagulation, is antitumor, lead discharging removing toxic substances and a variety of biological function such as anti-oxidant.
Seaweed (Porphyra), frond is in membranaceous, referred to as thallus.Purple or breen.Shape is different with type.Seaweed
Belong to marine products red algae.Thallus is made of the one layer of cells being embedded in thin layer colloid, deep brown, red or purple.Seaweed holdfast
Plate-like, rhizoid are Filamentous.It is grown on the rock of shallow sea intertidal zone.Chinse Coastal Area has carried out artificial cultivation.Rich in protein
With iodine, phosphorus, calcium etc..It is edible and medicinal.Simultaneously seaweed can also be used as medicine, Chinese medicine is made, have resolving phlegm and softening hard masses, clearing away heat and promoting diuresis,
The effect of kidney tonifying nourishing heart.
Hawthorn (Crataegus pinnatifida Bunge) stone fruit, caryoplasm is hard, and pulp is thin, and taste is slightly sour puckery.Fruit
It is raw-eaten or make preserved fruit fruitcake, it can be used as medicine after drying, be the distinctive dual-purpose of drug and fruit seeds of China, there is reducing blood lipid, blood pressure, strong
The effects that heart, arrhythmia, while being also the good medicine of spleen benefiting and stimulating the appetite, relieving dyspepsia, phlegm reduction of blood circulation promoting, hernia full to chest diaphragm spleen,
The diseases such as blood stasis, amenorrhoea have fine curative effect.Flavone compound Vitexin in hawthorn is a kind of stronger medicine of antitumaous effect
Object, extract is to inhibiting internal growth of cancer cells, proliferation and infiltration metastasis to have certain effect.
Chinese yam is also known as Chinese yam, native potato, sweet potato Chinese yam, RHIIZOMA DIOSCOREAE from Henan of China, Chinese yam, white Chinese yam, is《Chinese book on Chinese herbal medicine》The herbal medicine recorded, medicine
It is Dioscoreaceae plant Chinese yam dry rhizome with source.Chinese yam have nourish it is strong, it is aid digestion, hold back abnormal sweating, the effect of antidiarrheal, cure mainly
Insufficiency of the spleen diarrhoea, cough due to deficiency of the lung, diabetes quench one's thirst, oliguria frequency, pass out semen, women is with lower and dyspeptic chronic enteritis.
Research in current techniques about glutinous rice is more, but its functional excessive dependence Chinese medicine, loses food itself
Gentle gentle feature, be not suitable for most people, so, study a kind of health-care efficacy and protrude and be suitable for most people again
Glutinous rice it is imperative.
Invention content
To overcome the defect of the above-mentioned prior art, the present invention to provide a kind of processing side of the former stone artwork of dip dyeing cinnabar
Former stone and vermilion system one are improved former stone artistic value by method.
It is achieved particular by following technical scheme：.
A kind of seafood taste glutinous rice, using kelp, seaweed, glutinous rice, malt, hawthorn, Chinese yam as raw material, kelp that will impregnate
It is crushed, kelp juice obtained of squeezing the juice, is mixed with broken glutinous rice, malt, hawthorn, Chinese yam, then through boiling, sugar with seaweed
Change, fermentation, sterilize, packing is prepared.
The preparation method of the seafood taste glutinous rice of the present invention, includes the following steps：
(1) it is crushed, squeezes the juice：By the kelp impregnated, the seaweed impregnated, it is added in crusher and is crushed, be subsequently placed in
It squeezes the juice to obtain delicious sauce in juice extractor；
(2) boiling：Clean glutinous rice, malt, hawthorn, Chinese yam are crushed, it is straight that progress boiling is then mixed with delicious sauce, water
Gelatinization base-material is obtained to well-done；
(3) it is saccharified：Saccharifying agent is added in being gelatinized base-material to be saccharified to obtain saccharification base-material；
(4) it ferments：Saccharification base-material is imported in fermentation tank, leavening is added to be fermented to obtain fermentation base-material；
(5) it sterilizes：Fermentation base-material heated by microwave is extremely boiled, when base-material water content is down to 60-70%；
(6) filling：Product is obtained by the base-material after sterilizing is filling.
Further, in the step (1), the kelp, the seaweed that impregnated are needed before breaking through deodorizing, which is：
First the kelp impregnated, seaweed segment are placed in acid solution, are then heated to 60-70 DEG C, through ultrasonication 20-30min.
Further, the mass ratio of the kelp impregnated in the step (1) and the seaweed impregnated is 1:1.
Further, glutinous rice in the step (2), malt, hawthorn, Chinese yam, delicious sauce, water mass ratio be 50-60：8：
5：10：15：50-80.
Further, in the step (3), saccharifying agent is carbohydrase, and dosage is 100-400 units/g, and saccharification temperature is
55-65 DEG C, saccharificatinn period 100-200min.
Further, in the step (4), leavening is distiller's yeast, and the additive amount of leavening is that saccharification base-material weighs
0.5%, fermentation temperature is 28-32 DEG C, time 3-4d.
Further, it is 1 that the acid solution, which is mass ratio,:1:1 green apple, sour lime, smoked plum co-grinding are dilute at slurries
Release 5-8 times to obtain the final product；The kelp, seaweed, acid solution mass ratio be 1:1:15.
Beneficial effects of the present invention：
The present invention uses modern biotechnology fermentation technique, utilization is cheap, abundance kelp, seaweed, glutinous rice, wheat
Bud, hawthorn, Chinese yam are that main material produces fermented type glutinous rice after boiling, not only increase the new varieties of glutinous rice, produce
The application developing that a kind of health food salubrious with pure and sweet fragrance, taste is also biotechnology in deep processing of farm products
Development prospect opens a new way for grain conversion increment.The glutinous rice pleasant aroma of the present invention, viscosity are higher, mouth
Sense is salubrious, the fragrant sweet tea of micro-strip of tasting, raw fragrant in one's mouth, have reducing blood lipid, it is hypoglycemic, adjust immune, anticoagulation, antitumor, lead discharging
Removing toxic substances and oxidation-resisting health-care effect have good food therapy effect for insufficiency of the spleen diarrhoea, cough due to deficiency of the lung, indigestion.
Specific implementation mode
Embodiment 1
The preparation method of the seafood taste glutinous rice of the present invention, includes the following steps：
(1) it is crushed, squeezes the juice：Kelp, seaweed are cleaned, the Shredded kelp and seaweed silk of width 0.2cm is cut into, its quality is added
8 times of clear water soak at room temperature is pulled out for 24 hours to be drained, and is in mass ratio 1:1:15 are immersed in kelp, seaweed in acid solution, then heat
To 60 DEG C, through ultrasonication 20min, it is subsequently poured into crusher and is crushed, be subsequently placed in juice extractor and squeeze the juice to obtain delicious sauce；
The production method of the acid solution is：It is 1 by mass ratio:1:1 green apple, sour lime, smoked plum co-grinding are at slurries, dilution 5
Acid solution is obtained again；
(2) boiling：Clean glutinous rice, malt, hawthorn, Chinese yam are crushed, it is straight that progress boiling is then mixed with delicious sauce, water
Gelatinization base-material is obtained to well-done；The glutinous rice, malt, hawthorn, Chinese yam, delicious sauce, water mass ratio be 50：8：5：10：15：
50；
(3) it is saccharified：Carbohydrase is added in being gelatinized base-material to be saccharified to obtain saccharification base-material；The enzyme dosage that is saccharified is 100 single
Position/g, saccharification temperature are 55 DEG C, saccharificatinn period 100min；
(4) it ferments：Saccharification base-material is imported in fermentation tank, leavening is added to be fermented to obtain fermentation base-material；The fermentation
Agent is distiller's yeast, and the additive amount of leavening is the 0.5% of saccharification base-material weight, and fermentation temperature is 28 DEG C, time 3d.
(5) it sterilizes：Fermentation base-material heated by microwave is extremely boiled, when base-material water content is down to 60%；
(6) filling：Product is obtained by the base-material after sterilizing is filling.
Embodiment 2
The preparation method of the seafood taste glutinous rice of the present invention, includes the following steps：
(2) it is crushed, squeezes the juice：Kelp, seaweed are cleaned, the Shredded kelp and seaweed silk of width 0.4cm is cut into, its quality is added
10 times of clear water soak at room temperature is pulled out for 24 hours to be drained, and is in mass ratio 1:1:15 are immersed in kelp, seaweed in acid solution, then add
Heat is to 70 DEG C, through ultrasonication 30min, is subsequently poured into crusher and is crushed, be subsequently placed in juice extractor and squeeze the juice to obtain delicate flavour
Juice；The production method of the acid solution is：It is 1 by mass ratio:1:1 green apple, sour lime, smoked plum co-grinding are dilute at slurries
It releases 8 times and obtains acid solution；
(2) boiling：Clean glutinous rice, malt, hawthorn, Chinese yam are crushed, it is straight that progress boiling is then mixed with delicious sauce, water
Gelatinization base-material is obtained to well-done；The glutinous rice, malt, hawthorn, Chinese yam, delicious sauce, water mass ratio be 60：8：5：10：15：
80；
(3) it is saccharified：Carbohydrase is added in being gelatinized base-material to be saccharified to obtain saccharification base-material；The enzyme dosage that is saccharified is 400 single
Position/g, saccharification temperature are 65 DEG C, saccharificatinn period 200min；
(4) it ferments：Saccharification base-material is imported in fermentation tank, leavening is added to be fermented to obtain fermentation base-material；The fermentation
Agent is distiller's yeast, and the additive amount of leavening is the 0.5% of saccharification base-material weight, and fermentation temperature is 32 DEG C, time 4d.
(5) it sterilizes：Fermentation base-material heated by microwave is extremely boiled, when base-material water content is down to 70%；
(6) filling：Product is obtained by the base-material after sterilizing is filling.
Embodiment 3
The preparation method of the seafood taste glutinous rice of the present invention, includes the following steps：
(3) it is crushed, squeezes the juice：Kelp, seaweed are cleaned, the Shredded kelp and seaweed silk of width 0.4cm is cut into, its quality is added
10 times of clear water soak at room temperature is pulled out for 24 hours to be drained, and is in mass ratio 1:1:15 are immersed in kelp, seaweed in acid solution, then add
Heat is to 70 DEG C, through ultrasonication 30min, is subsequently poured into crusher and is crushed, be subsequently placed in juice extractor and squeeze the juice to obtain delicate flavour
Juice；The production method of the acid solution is：It is 1 by mass ratio:1:1 green apple, sour lime, smoked plum co-grinding are dilute at slurries
It releases 8 times and obtains acid solution；
(2) boiling：Clean glutinous rice, malt, hawthorn, Chinese yam are crushed, it is straight that progress boiling is then mixed with delicious sauce, water
Gelatinization base-material is obtained to well-done；The glutinous rice, malt, hawthorn, Chinese yam, delicious sauce, water mass ratio be 60：8：5：10：15：
60；
(3) it is saccharified：Carbohydrase is added in being gelatinized base-material to be saccharified to obtain saccharification base-material；The enzyme dosage that is saccharified is 30 single
Position/g, saccharification temperature are 58 DEG C, saccharificatinn period 180min；；
(4) it ferments：Saccharification base-material is imported in fermentation tank, leavening is added to be fermented to obtain fermentation base-material；The fermentation
Agent is distiller's yeast, and the additive amount of leavening is the 0.5% of saccharification base-material weight, and fermentation temperature is 29 DEG C, time 3d.
(5) it sterilizes：Fermentation base-material heated by microwave is extremely boiled, when base-material water content is down to 65%；
(6) filling：Product is obtained by the base-material after sterilizing is filling.
Embodiment 4
The preparation method of the seafood taste glutinous rice of the present invention, includes the following steps：
(4) it is crushed, squeezes the juice：Kelp, seaweed are cleaned, the Shredded kelp and seaweed silk of width 0.3cm is cut into, its quality is added
9 times of clear water soak at room temperature is pulled out for 24 hours to be drained, and is in mass ratio 1:1:15 are immersed in kelp, seaweed in acid solution, then heat
To 60 DEG C, through ultrasonication 28min, it is subsequently poured into crusher and is crushed, be subsequently placed in juice extractor and squeeze the juice to obtain delicious sauce；
The production method of the acid solution is：It is 1 by mass ratio:1:1 green apple, sour lime, smoked plum co-grinding are at slurries, dilution 7
Acid solution is obtained again；
(2) boiling：Clean glutinous rice, malt, hawthorn, Chinese yam are crushed, it is straight that progress boiling is then mixed with delicious sauce, water
Gelatinization base-material is obtained to well-done；The glutinous rice, malt, hawthorn, Chinese yam, delicious sauce, water mass ratio be 58：8：5：10：15：
70；
(3) it is saccharified：Carbohydrase is added in being gelatinized base-material to be saccharified to obtain saccharification base-material；The enzyme dosage that is saccharified is 180 single
Position/g, saccharification temperature are 59 DEG C, saccharificatinn period 160min；
(4) it ferments：Saccharification base-material is imported in fermentation tank, leavening is added to be fermented to obtain fermentation base-material；The fermentation
Agent is distiller's yeast, and the additive amount of leavening is the 0.5% of saccharification base-material weight, and fermentation temperature is 30 DEG C, time 3d.
(5) it sterilizes：Fermentation base-material heated by microwave is extremely boiled, when base-material water content is down to 60-70%；
(6) filling：Product is obtained by the base-material after sterilizing is filling.
Test example
The seafood taste glutinous rice made in the process of the present invention is test group, is pair with glutinous rice prepared by Guizhou conventional method
According to group.100 food enthusiasts of random selection respectively, wherein 12-20 Sui 20,21-30 Sui 20,31-50 Sui 40,51-
68 years old 20, food enthusiasts have students, teacher, food and drink practitioner, nutritionist.Two groups of glutinous rices of feeding respectively, by U.S.
Food fan evaluates its fragrance, is divided for full marks 10 with warm pure do not stimulate of fragrance；Mouthfeel, warmth it is glutinous it is glutinous without other peculiar smell be full
Divide 10 points；Quality, each raw material are uniformly mixed, and granularity is that full marks 10 divide clearly.
Appraisal result：
| Fragrance | Mouthfeel | Quality | |
| Test group | 9.8 | 9.5 | 9.8 |
| Control group | 8.7 | 8.2 | 8.9 |
As can be seen that using the method for the present invention test group, fragrance, mouthfeel, on it is more excellent, the vegetable being fabricated to also more is disappeared
The person of expense welcomes.
By the glutinous rice sampling in test group and control group, the content of detection wherein nutritional ingredient, room temperature is exposed to air
It is middle its pot-life of survey, as a result as follows：
| Control group | Test group | |
| Holding time (day) | 5 | 7 |
| Protein (g/100g) | 7.49 | 9.21 |
| Zinc (mg/100g) | 1.63 | 2.94 |
| Niacin (mg/100g) | 2.51 | 3.19 |
Can be seen that long shelf-life of the present invention, protein, zinc, niacin content be significantly higher than control group, nutritive value
Higher.
Claims (8)
1. a kind of seafood taste glutinous rice, it is characterised in that：Using kelp, seaweed, glutinous rice, malt, hawthorn, Chinese yam as raw material, will soak
The kelp and seaweed steeped be crushed, kelp juice obtained of squeezing the juice, and is mixed with broken glutinous rice, malt, hawthorn, Chinese yam, then
It is prepared through boiling, saccharification, fermentation, sterilizing, packing.
2. the preparation method of seafood taste glutinous rice according to claim 1, it is characterised in that：It includes the following steps：
(1) it is crushed, squeezes the juice：By the kelp impregnated, the seaweed impregnated, it is added in crusher and is crushed, be subsequently placed in and squeeze the juice
It squeezes the juice to obtain delicious sauce in machine；
(2) boiling：Clean glutinous rice, malt, hawthorn, Chinese yam are crushed, is then mixed with delicious sauce, water and carries out boiling until ripe
Gelatinization base-material is obtained thoroughly；
(3) it is saccharified：Saccharifying agent is added in being gelatinized base-material to be saccharified to obtain saccharification base-material；
(4) it ferments：Saccharification base-material is imported in fermentation tank, leavening is added to be fermented to obtain fermentation base-material；
(5) it sterilizes：Fermentation base-material heated by microwave is extremely boiled, when base-material water content is down to 60-70%；
(6) filling：Product is obtained by the base-material after sterilizing is filling.
3. the preparation method of seafood taste glutinous rice according to claim 2, it is characterised in that：In the step (1), impregnate
Kelp, the seaweed crossed is needed before breaking through deodorizing, which is：First the kelp impregnated, seaweed segment are placed in acid solution,
It is then heated to 60-70 DEG C, through ultrasonication 20-30min.
4. the preparation method of seafood taste glutinous rice according to claim 2, it is characterised in that：It is impregnated in the step (1)
The mass ratio of the kelp crossed and the seaweed impregnated is 1:1.
5. the preparation method of seafood taste glutinous rice according to claim 2, it is characterised in that：Glutinous rice in the step (2),
Malt, hawthorn, Chinese yam, delicious sauce, water mass ratio be 50-60：8：5：10：15：50-80.
6. the preparation method of seafood taste glutinous rice according to claim 2, it is characterised in that：In the step (3), saccharification
Agent is carbohydrase, and dosage is 100-400 units/g, and saccharification temperature is 55-65 DEG C, saccharificatinn period 100-200min.
7. the preparation method of seafood taste glutinous rice according to claim 3, it is characterised in that：In the step (4), fermentation
Agent is distiller's yeast, and the additive amount of leavening is the 0.5% of saccharification base-material weight, and fermentation temperature is 28-32 DEG C, time 3-4d.
8. the preparation method of seafood taste glutinous rice according to claim 2, it is characterised in that：The acid solution is that mass ratio is
1:1:1 green apple, sour lime, smoked plum co-grinding are at slurries, and 5-8 times of dilution to obtain the final product；The matter of the kelp, seaweed, acid solution
Amount is than being 1:1:15.
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| CN101412953A (en) * | 2007-10-21 | 2009-04-22 | 叶界平 | Method convenient for brewing sweet wine |
| CN101993802A (en) * | 2009-08-13 | 2011-03-30 | 黄志林 | Production method of rice wine |
| CN102871188A (en) * | 2012-09-29 | 2013-01-16 | 烟台吉瑞祥生物工程有限公司 | Kelp and corn fermented beverage and preparation method thereof |
| CN102871187A (en) * | 2012-09-29 | 2013-01-16 | 烟台吉瑞祥生物工程有限公司 | Seaweed-strawberry fermented drink and preparation method thereof |
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