CN108783440A - A kind of rice wine makes egg-size and preparation method thereof - Google Patents
A kind of rice wine makes egg-size and preparation method thereof Download PDFInfo
- Publication number
- CN108783440A CN108783440A CN201810789589.6A CN201810789589A CN108783440A CN 108783440 A CN108783440 A CN 108783440A CN 201810789589 A CN201810789589 A CN 201810789589A CN 108783440 A CN108783440 A CN 108783440A
- Authority
- CN
- China
- Prior art keywords
- egg
- rice wine
- rice
- size
- wine
- 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.)
- Withdrawn
Links
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention discloses a kind of rice wine to make egg-size, including below according to the raw material of weight percent：Rice wine 70-85%, egg 10-20%, Chinese flowering quince juice 2-4%, kudzuvine root starch 1-2%, guar gum 0.1-0.5%, gelatin 0.05-0.15%；Wherein, the rice wine is prepared by glutinous rice, water and koji.The invention also discloses the preparation methods that the rice wine makes egg-size.Rice wine prepared by the present invention, which makes egg-size, has good nutritional health function, by adding Chinese flowering quince juice and kudzuvine root starch, the nutritional health function of fermented glutinous rice egg is effectively increased, pregnant woman's inducing diuresis for removing edema is not only conducive to, also has effects that anticancer, beauty, improves immunity, promotes female chest development；Meanwhile, it is capable to which instant, simple and fast without being cooked, it is easy to preserve, it is easy to carry, have a vast market foreground.
Description
Technical field
The present invention relates to food technology field, specifically a kind of rice wine makes egg-size and preparation method thereof.
Background technology
Fermented glutinous rice egg is a kind of Han nationality snack particularly popular in the south of the lower reaches of the Yangtze River, it is beautiful made of the food materials such as fermented glutinour rice together
Food has the effect of chest enlarge beauty, taste sweet and sour taste, and has the nutritive effects such as enriching yin beauty treatment, lactagogue chest enlarge, nutrition
It is abundant, can help digest, improve blood circulation, nourishing qi and blood, blood-enriching face-nourishing, relaxing tendons and activating collaterals, enriching yin and nourishing kidney, quench one's thirst relieve summer heat,
It keeps fit and healthy, be suitble to puerperal asthenia, spontaneous perspiration or have a delicate constitution, the people of the symptoms such as the dizzy dizzy, sallow complexion of eye, in particular for production
Weakling group afterwards not only has abundant nutritive value, but also because it is with certain hair tonic, is particularly advantageous under postpartum
Breast promotes female chest development.
But most of fermented glutinous rice egg is now to boil existing food at present, is unable to instant, by arbitrarily adding or simple infusion
It completes, nutritional health function is not notable enough, meanwhile, boiling process is cumbersome and not easy to maintain, carries extremely inconvenient.Cause
This, designs a kind of nutritional health function significantly and the problem of the rice wine of instant makes egg-size, becomes urgent need to resolve.
Invention content
The purpose of the present invention is to provide a kind of rice wine to make egg-size and preparation method thereof, to solve to carry in above-mentioned background technology
The problem of going out.
To achieve the above object, the present invention provides the following technical solutions：
A kind of rice wine wine egg-size, including below according to the raw material of weight percent：Rice wine 70-85%, egg 10-20%, Chinese flowering quince juice
2-4%, kudzuvine root starch 1-2%, guar gum 0.1-0.5%, gelatin 0.05-0.15%；Wherein, the rice wine is by glutinous rice, water and koji system
It is standby to form.
As a further solution of the present invention：Including below according to the raw material of weight percent：Rice wine 80%, egg 15%,
Chinese flowering quince juice 3%, kudzuvine root starch 1.6%, guar gum 0.3%, gelatin 0.1%.
As further scheme of the invention：The preparation method of the rice wine is to weigh suitable glutinous rice to be added 2-4 times
The water of weight impregnate 12h to fully absorb moisture, and being then steamed in pot to boil 30-50 minutes is made glutinous rice, will be aforementioned glutinous
Rice progress water leaching is cold, then naturally cools to 29-33 DEG C again, and koji is added and is simultaneously uniformly mixed, adds 4-10 times of sweet wine
The water of Qu Chongliang is uniformly mixed, and then carries out fermentation 24-48 hours in input fermentation tank to get the rice wine jointly.
As further scheme of the invention：The addition of the koji is the 0.04-0.08% of glutinous rice weight；
The temperature of the fermentation is 27-29 DEG C.
The rice wine makes the preparation method of egg-size, and steps are as follows：
1）It weighs rice wine to be centrifuged using centrifugal separator, obtains wine juice A and rice slot B；
2）By step 1）In the soda water that the pH value of 1.4 times of weight is 8-8.4 is added in obtained rice slot B, stand 30-40 points
Soda water is separated using centrifugal separator, obtains mixture C by clock；
3）By step 2）In egg is added in obtained mixture C, mechanical agitation is carried out with the stir speed (S.S.) of 300-700r/min
20-40min obtains mixture D；
4）By step 3）In sequentially add Chinese flowering quince juice and step 1 in obtained mixture D）In obtained wine juice A, after mixing
It is sent into ultrasonic cell disruptor and carries out ultrasonic disperse 20-40min, obtain mixture E；
5）By step 4）In kudzuvine root starch is added in obtained mixture E, Guar is added while stirring at 65-75 DEG C after mixing
Glue and gelatin, are put into glass container after mixing, are then put into vacuum freeze drier jointly, in -12 to -18 DEG C of items
Vacuum freeze drying 30-36 hours under part, material F is obtained；
6）By step 5）In obtained material F be fabricated to bulk, be vacuum-packed, then carried out micro- according to the amount of one bag of 10g
Wave sterilization processing makes egg-size to get rice wine；When edible, rice wine is made into egg-size and sugar packet mixes, and adds 80-100 DEG C of hot water punching
It adjusts, you can；The sugar packet is 2 according to weight ratio by brown sugar and ginger powder:1 ratio is prepared；The making side of the sugar packet
Method is to weigh brown sugar first to crush, and is ground into 100-300 mesh powders, spare, and it is clear then to weigh ginger deionized water
Wash clean, drying put into juice extractor and are squeezed into ginger juice, then ginger juice is put into container and stands 4-10h, and the filtering of 200 mesh screens takes
Filtered fluid is dried in vacuo, and is ground to 100-300 mesh, puts into aforementioned powder, mechanical agitation 20-40 minutes, then into
Row vacuum packaging, microwave disinfection processing, you can；The rice wine of preparation, which makes egg-size, has good nutritional health function, is sufficiently reserved
The original flavor of fermented glutinous rice egg and effect, Product Green health and nutrition is not lost in, can independent packaging, have and be easy to absorb, side
Just it is edible to be particularly suitable for women for the advantages of reconstituting.
As further scheme of the invention：Step 4）In, the supersonic frequency of the ultrasonic disperse is 10-20kHz.
The rice wine makes application of the egg-size in preparing fermented glutinous rice egg.
Kudzuvine root starch, a kind of full-natural nutritive good merchantable brand extracted in a kind of pueraria lobata from liana, it have it is clearing heat and detoxicating,
Promote the production of body fluid to quench thirst, kidney and spleen invigorating, beneficial stomach tranquilizing the mind, the improving eyesight that clears away heart-fire, ease constipation road just and the functions such as sober up, to toothache angrily, canker sore,
Abscess of throat, heat-syndrome cough, high fever, headache, bleb, pruitus, hemorrhoid, hot dysentery, diarrhea, drunk, prostatitis etc. have apparent treatment
Effect has special work(to prevention and treatment hypertension, hyperlipidemia, coronary heart diseases and angina pectoris, diabetes, cancer, big sarcoma cutis etc.
Effect.
Ginger powder, pungent, tepor, return lung taste warp, inducing sweat and dispelling exogenous evils, warming middle energizer to arrest vomiting, warm lung cough-relieving, solving toxin of fish and crab, antidote poison,
For the pungent stomachic tonic of armaticity, there is the effects that warm, excited, sweating, preventing or arresting vomiting, removing toxic substances, warm lung cough-relieving, it is malicious especially for ichthyophagy crab,
The drug poisoning such as the tuber of pinellia, rhizoma arisaematis have detoxication；Suitable for catching cold, having a headache, phlegm and retained fluid, cough, gastrofrigid vomiting；By
Ice and snow, water is wet, after cold invasion, anxious to drink it with ginger decoction, can promote blood, disperse cold-evil.
Compared with prior art, the beneficial effects of the invention are as follows：
Rice wine prepared by the present invention, which makes egg-size, has good nutritional health function, by adding Chinese flowering quince juice and kudzuvine root starch, effectively carries
The high nutritional health function of fermented glutinous rice egg, is not only conducive to pregnant woman's inducing diuresis for removing edema, also is adapted for women breast-feeding their children's tonneau milk, have production
The effect of lactagogue afterwards, it is edible to be especially suitable for puerperal asthenia, the few crowd of breast, additionally have anticancer, beauty, improve immunity,
The effect of promoting female chest to develop and reach chest enlarge effect；Meanwhile, it is capable to instant, simple and fast without being cooked,
It is easy to preserve, it is easy to carry, have a vast market foreground.
Specific implementation mode
Technical scheme of the present invention is described in more detail With reference to embodiment.
Embodiment 1
A kind of rice wine wine egg-size, including below according to the raw material of weight percent：Rice wine 77.5%, egg 19.35%, Chinese flowering quince juice
2%, kudzuvine root starch 1%, guar gum 0.1%, gelatin 0.05%.Wherein, the preparation method of the rice wine is to weigh suitable glutinous rice to be added 3 times
The water of weight impregnate 12h to fully absorb moisture, and being then steamed in pot to boil 40 minutes is made glutinous rice, by aforementioned glutinous rice
It is cold to carry out water leaching, then naturally cools to 30 DEG C again, the koji of glutinous rice weight 0.06% is added and is uniformly mixed, adds 6
The water of times koji weight is uniformly mixed, then fermentation is carried out at 28 DEG C 36 hours in input fermentation tank jointly to get
The rice wine.
In the present embodiment, the rice wine makes the preparation method of egg-size, and steps are as follows：
1）It weighs rice wine to be centrifuged using centrifugal separator, obtains wine juice A and rice slot B；
2）By step 1）In the soda water that the pH value of 1.4 times of weight is 8.2 is added in obtained rice slot B, stand 35 minutes, use
Centrifugal separator separates soda water, obtains mixture C；
3）By step 2）In egg is added in obtained mixture C, mechanical agitation is carried out with the stir speed (S.S.) of 500r/min
30min obtains mixture D；
4）By step 3）In sequentially add Chinese flowering quince juice and step 1 in obtained mixture D）In obtained wine juice A, after mixing
It is sent into the supersonic frequency in ultrasonic cell disruptor with 15kHz and carries out ultrasonic disperse 30min, obtain mixture E；
5）By step 4）In kudzuvine root starch is added in obtained mixture E, guar gum is added while stirring at 70 DEG C after mixing
And gelatin, it is put into glass container, is then put into vacuum freeze drier jointly after mixing, it is true under the conditions of -16 DEG C
Vacuum freecing-dry 33 hours, obtains material F；
6）By step 5）In obtained material F be fabricated to bulk, be vacuum-packed, then carried out micro- according to the amount of one bag of 10g
Wave sterilization processing makes egg-size to get rice wine；When edible, rice wine is made into egg-size and sugar packet mixes, and 90 DEG C of hot water is added to reconstitute, i.e.,
It can；Be sufficiently reserved the original flavor of fermented glutinous rice egg and effect, Product Green health and nutrition is not lost in, can independent packaging, have
It is easy to absorb, the advantages of conveniently reconstituting, it is edible to be particularly suitable for women；
Wherein, the sugar packet is 2 according to weight ratio by brown sugar and ginger powder:1 ratio is prepared；The making side of the sugar packet
Method is to weigh brown sugar first to crush, and is ground into 200 mesh powders, spare, then weigh ginger cleaned with deionized water it is dry
Only, it dries, puts into juice extractor and be squeezed into ginger juice, then ginger juice is put into container and stands 7h, 200 mesh screens filtering, after taking filtering
Liquid is dried in vacuo, and 200 mesh are ground to, and puts into aforementioned powder, then mechanical agitation 30 minutes is vacuum-packed, micro-
Wave sterilization processing, you can.
Embodiment 2
A kind of rice wine wine egg-size, including below according to the raw material of weight percent：Rice wine 77.5%, egg 15.85%, Chinese flowering quince juice
4%, kudzuvine root starch 2%, guar gum 0.5%, gelatin 0.15%.Wherein, the preparation method of the rice wine is to weigh suitable glutinous rice to be added 3 times
The water of weight impregnate 12h to fully absorb moisture, and being then steamed in pot to boil 40 minutes is made glutinous rice, by aforementioned glutinous rice
It is cold to carry out water leaching, then naturally cools to 30 DEG C again, the koji of glutinous rice weight 0.06% is added and is uniformly mixed, adds 6
The water of times koji weight is uniformly mixed, then fermentation is carried out at 28 DEG C 36 hours in input fermentation tank jointly to get
The rice wine.
In the present embodiment, the rice wine makes the preparation method of egg-size, and steps are as follows：
1）It weighs rice wine to be centrifuged using centrifugal separator, obtains wine juice A and rice slot B；
2）By step 1）In the soda water that the pH value of 1.4 times of weight is 8.2 is added in obtained rice slot B, stand 35 minutes, use
Centrifugal separator separates soda water, obtains mixture C；
3）By step 2）In egg is added in obtained mixture C, mechanical agitation is carried out with the stir speed (S.S.) of 500r/min
30min obtains mixture D；
4）By step 3）In sequentially add Chinese flowering quince juice and step 1 in obtained mixture D）In obtained wine juice A, after mixing
It is sent into the supersonic frequency in ultrasonic cell disruptor with 15kHz and carries out ultrasonic disperse 30min, obtain mixture E；
5）By step 4）In kudzuvine root starch is added in obtained mixture E, guar gum is added while stirring at 70 DEG C after mixing
And gelatin, it is put into glass container, is then put into vacuum freeze drier jointly after mixing, it is true under the conditions of -16 DEG C
Vacuum freecing-dry 33 hours, obtains material F；
6）By step 5）In obtained material F be fabricated to bulk, be vacuum-packed, then carried out micro- according to the amount of one bag of 10g
Wave sterilization processing makes egg-size to get rice wine；When edible, rice wine is made into egg-size and sugar packet mixes, and 90 DEG C of hot water is added to reconstitute, i.e.,
It can；Be sufficiently reserved the original flavor of fermented glutinous rice egg and effect, Product Green health and nutrition is not lost in, can independent packaging, have
It is easy to absorb, the advantages of conveniently reconstituting, it is edible to be particularly suitable for women；
Wherein, the sugar packet is 2 according to weight ratio by brown sugar and ginger powder:1 ratio is prepared；The making side of the sugar packet
Method is to weigh brown sugar first to crush, and is ground into 200 mesh powders, spare, then weigh ginger cleaned with deionized water it is dry
Only, it dries, puts into juice extractor and be squeezed into ginger juice, then ginger juice is put into container and stands 7h, 200 mesh screens filtering, after taking filtering
Liquid is dried in vacuo, and 200 mesh are ground to, and puts into aforementioned powder, then mechanical agitation 30 minutes is vacuum-packed, micro-
Wave sterilization processing, you can.
Embodiment 3
A kind of rice wine wine egg-size, including below according to the raw material of weight percent：Rice wine 77.5%, egg 17.6%, Chinese flowering quince juice 3%,
Kudzuvine root starch 1.5%, guar gum 0.3%, gelatin 0.1%.Wherein, the preparation method of the rice wine is to weigh suitable glutinous rice 3 times of weights are added
The water of amount carry out impregnate 12h to fully absorb moisture, being then steamed in pot to boil 40 minutes is made glutinous rice, by aforementioned glutinous rice into
The leaching of row water is cold, then naturally cools to 30 DEG C again, and the koji of glutinous rice weight 0.06% is added and is uniformly mixed, adds 6 times
The water of koji weight is uniformly mixed, and then fermentation is carried out at 28 DEG C 36 hours in input fermentation tank to get institute jointly
State rice wine.
In the present embodiment, the rice wine makes the preparation method of egg-size, and steps are as follows：
1）It weighs rice wine to be centrifuged using centrifugal separator, obtains wine juice A and rice slot B；
2）By step 1）In the soda water that the pH value of 1.4 times of weight is 8.2 is added in obtained rice slot B, stand 35 minutes, use
Centrifugal separator separates soda water, obtains mixture C；
3）By step 2）In egg is added in obtained mixture C, mechanical agitation is carried out with the stir speed (S.S.) of 500r/min
30min obtains mixture D；
4）By step 3）In sequentially add Chinese flowering quince juice and step 1 in obtained mixture D）In obtained wine juice A, after mixing
It is sent into the supersonic frequency in ultrasonic cell disruptor with 15kHz and carries out ultrasonic disperse 30min, obtain mixture E；
5）By step 4）In kudzuvine root starch is added in obtained mixture E, guar gum is added while stirring at 70 DEG C after mixing
And gelatin, it is put into glass container, is then put into vacuum freeze drier jointly after mixing, it is true under the conditions of -16 DEG C
Vacuum freecing-dry 33 hours, obtains material F；
6）By step 5）In obtained material F be fabricated to bulk, be vacuum-packed, then carried out micro- according to the amount of one bag of 10g
Wave sterilization processing makes egg-size to get rice wine；When edible, rice wine is made into egg-size and sugar packet mixes, and 90 DEG C of hot water is added to reconstitute, i.e.,
It can；Be sufficiently reserved the original flavor of fermented glutinous rice egg and effect, Product Green health and nutrition is not lost in, can independent packaging, have
It is easy to absorb, the advantages of conveniently reconstituting, it is edible to be particularly suitable for women；
Wherein, the sugar packet is 2 according to weight ratio by brown sugar and ginger powder:1 ratio is prepared；The making side of the sugar packet
Method is to weigh brown sugar first to crush, and is ground into 200 mesh powders, spare, then weigh ginger cleaned with deionized water it is dry
Only, it dries, puts into juice extractor and be squeezed into ginger juice, then ginger juice is put into container and stands 7h, 200 mesh screens filtering, after taking filtering
Liquid is dried in vacuo, and 200 mesh are ground to, and puts into aforementioned powder, then mechanical agitation 30 minutes is vacuum-packed, micro-
Wave sterilization processing, you can.
Embodiment 4
A kind of rice wine wine egg-size, including below according to the raw material of weight percent：Rice wine 80%, egg 15%, Chinese flowering quince juice 3%, kudzuvine root starch
1.6%, guar gum 0.3%, gelatin 0.1%.Wherein, the preparation method of the rice wine is to weigh suitable glutinous rice 3 times of weight are added
Water impregnate 12h to fully absorb moisture, and being then steamed in pot to boil 40 minutes is made glutinous rice, and aforementioned glutinous rice is carried out water
It drenches cold, then naturally cools to 30 DEG C again, the koji that glutinous rice weight 0.06% is added simultaneously is uniformly mixed, and adds 6 times of sweet wines
The water of Qu Chongliang is uniformly mixed, and then fermentation is carried out at 28 DEG C 36 hours in input fermentation tank to get the rice jointly
Wine.
In the present embodiment, the rice wine makes the preparation method of egg-size, and steps are as follows：
1）It weighs rice wine to be centrifuged using centrifugal separator, obtains wine juice A and rice slot B；
2）By step 1）In the soda water that the pH value of 1.4 times of weight is 8.2 is added in obtained rice slot B, stand 35 minutes, use
Centrifugal separator separates soda water, obtains mixture C；
3）By step 2）In egg is added in obtained mixture C, mechanical agitation is carried out with the stir speed (S.S.) of 500r/min
30min obtains mixture D；
4）By step 3）In sequentially add Chinese flowering quince juice and step 1 in obtained mixture D）In obtained wine juice A, after mixing
It is sent into the supersonic frequency in ultrasonic cell disruptor with 15kHz and carries out ultrasonic disperse 30min, obtain mixture E；
5）By step 4）In kudzuvine root starch is added in obtained mixture E, guar gum is added while stirring at 70 DEG C after mixing
And gelatin, it is put into glass container, is then put into vacuum freeze drier jointly after mixing, it is true under the conditions of -16 DEG C
Vacuum freecing-dry 33 hours, obtains material F；
6）By step 5）In obtained material F be fabricated to bulk, be vacuum-packed, then carried out micro- according to the amount of one bag of 10g
Wave sterilization processing makes egg-size to get rice wine；When edible, rice wine is made into egg-size and sugar packet mixes, and 90 DEG C of hot water is added to reconstitute, i.e.,
It can；Be sufficiently reserved the original flavor of fermented glutinous rice egg and effect, Product Green health and nutrition is not lost in, can independent packaging, have
It is easy to absorb, the advantages of conveniently reconstituting, it is edible to be particularly suitable for women；
Wherein, the sugar packet is 2 according to weight ratio by brown sugar and ginger powder:1 ratio is prepared；The making side of the sugar packet
Method is to weigh brown sugar first to crush, and is ground into 200 mesh powders, spare, then weigh ginger cleaned with deionized water it is dry
Only, it dries, puts into juice extractor and be squeezed into ginger juice, then ginger juice is put into container and stands 7h, 200 mesh screens filtering, after taking filtering
Liquid is dried in vacuo, and 200 mesh are ground to, and puts into aforementioned powder, then mechanical agitation 30 minutes is vacuum-packed, micro-
Wave sterilization processing, you can.
Egg-size is made to rice wine prepared by embodiment 4 and sugar packet is detected, wherein the nutritional ingredient of fermented glutinous rice block such as 1 institute of table
Show, the nutritional ingredient of sugar packet is as shown in table 2.
1 fermented glutinous rice block nutrient component meter of table
| Project | Every 100 grams of amounts | Nutrient reference value |
| Energy | 1721kJ | 20% |
| Protein | 14.9g | 25% |
| Fat | 3.9g | 7% |
| Carbohydrate | 77.8g | 26% |
| Sodium | 30mg | 2% |
The sugared packet nutrient component meter of table 2
| Project | Every 100 grams of amounts | Nutrient reference value |
| Energy | 1598kJ | 19% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Carbohydrate | 94.0g | 31% |
| Sodium | 200mg | 10% |
Kudzuvine root starch, a kind of full-natural nutritive good merchantable brand extracted in a kind of pueraria lobata from liana, it have it is clearing heat and detoxicating, promote the production of body fluid
Quench the thirst, kidney and spleen invigorating, beneficial stomach tranquilizing the mind, the improving eyesight that clears away heart-fire, ease constipation road just and the functions such as sober up, to toothache angrily, canker sore, throat
Swelling and pain, heat-syndrome cough, high fever, headache, bleb, pruitus, hemorrhoid, hot dysentery, diarrhea, drunk, prostatitis etc. have obvious curative effects, right
Prevention and treatment hypertension, hyperlipidemia, coronary heart diseases and angina pectoris, diabetes, cancer, big sarcoma cutis etc. have special efficacy.
Ginger powder, pungent, tepor, return lung taste warp, inducing sweat and dispelling exogenous evils, warming middle energizer to arrest vomiting, warm lung cough-relieving, solving toxin of fish and crab, antidote poison,
For the pungent stomachic tonic of armaticity, there is the effects that warm, excited, sweating, preventing or arresting vomiting, removing toxic substances, warm lung cough-relieving, it is malicious especially for ichthyophagy crab,
The drug poisoning such as the tuber of pinellia, rhizoma arisaematis have detoxication；Suitable for catching cold, having a headache, phlegm and retained fluid, cough, gastrofrigid vomiting；By
Ice and snow, water is wet, after cold invasion, anxious to drink it with ginger decoction, can promote blood, disperse cold-evil.
Rice wine prepared by the present invention, which makes egg-size, has good nutritional health function, by adding Chinese flowering quince juice and kudzuvine root starch, has
Effect improves the nutritional health function of fermented glutinous rice egg, is not only conducive to pregnant woman's inducing diuresis for removing edema, also is adapted for women breast-feeding their children's tonneau milk, has
There is the effect of postpartum lactagogue, is especially suitable for the few crowd of puerperal asthenia, breast and eats, additionally have anticancer, beauty, raising immune
The effect of power, promotion female chest develop and reach chest enlarge effect；Meanwhile, it is capable to which instant, simple fast without being cooked
Victory is easy to preserve, easy to carry, has a vast market foreground.
The better embodiment of the present invention is explained in detail above, but the present invention is not limited to above-mentioned embodiment party
Formula, one skilled in the relevant art within the scope of knowledge, can also be without departing from the purpose of the present invention
Various changes can be made.There is no necessity and possibility to exhaust all the enbodiments.And it thus amplifies out apparent
Variation or variation be still in the protection scope of this invention.
Claims (8)
1. a kind of rice wine makes egg-size, which is characterized in that including below according to the raw material of weight percent：Rice wine 70-85%, egg
10-20%, Chinese flowering quince juice 2-4%, kudzuvine root starch 1-2%, guar gum 0.1-0.5%, gelatin 0.05-0.15%；Wherein, the rice wine by glutinous rice,
Water and koji are prepared.
2. a kind of rice wine according to claim 1 makes egg-size, which is characterized in that including below according to the original of weight percent
Material：Rice wine 80%, egg 15%, Chinese flowering quince juice 3%, kudzuvine root starch 1.6%, guar gum 0.3%, gelatin 0.1%.
3. a kind of rice wine according to claim 2 makes egg-size, which is characterized in that the preparation method of the rice wine is suitable to weigh
The glutinous rice of amount is added water and is impregnated, and is then steamed in pot and cooks into glutinous rice, and the progress water leaching of aforementioned glutinous rice is cold, then again certainly
It is so cooled to 29-33 DEG C, koji is added and is uniformly mixed, water is added and is uniformly mixed, then puts into fermentation tank jointly
In carry out fermentation 24-48 hours to get the rice wine.
4. a kind of rice wine according to claim 1 or 2 or 3 makes egg-size, which is characterized in that the addition of the koji is
The 0.04-0.08% of glutinous rice weight.
5. a kind of rice wine according to claim 4 makes egg-size, which is characterized in that the temperature of the fermentation is 27-29 DEG C.
6. a kind of a kind of preparation method of rice wine wine egg-size according to any one of claims 1 to 5, which is characterized in that step is such as
Under：
1）It weighs rice wine to be centrifuged using centrifugal separator, obtains wine juice A and rice slot B；
2）By step 1）In the soda water of 1.4 times of weight is added in obtained rice slot B, 30-40 minutes are stood, using centrifugation
Machine separates soda water, obtains mixture C；
3）By step 2）In egg is added in obtained mixture C, carry out mechanical agitation 20-40min, obtain mixture D；
4）By step 3）In sequentially add Chinese flowering quince juice and step 1 in obtained mixture D）In obtained wine juice A, after mixing
It is sent into ultrasonic cell disruptor and carries out ultrasonic disperse 20-40min, obtain mixture E；
5）By step 4）In kudzuvine root starch is added in obtained mixture E, Guar is added while stirring at 65-75 DEG C after mixing
Glue and gelatin, are put into glass container after mixing, are then put into vacuum freeze drier jointly, in -12 to -18 DEG C of items
Vacuum freeze drying 30-36 hours under part, material F is obtained；
6）By step 5）In obtained material F be fabricated to bulk, be vacuum-packed, then carried out micro- according to the amount of one bag of 10g
Wave sterilization processing makes egg-size to get rice wine.
7. a kind of rice wine according to claim 6 makes the preparation method of egg-size, which is characterized in that step 4）In, it is described super
The supersonic frequency of sound dispersion is 10-20kHz.
8. a kind of a kind of rice wine according to any one of claims 1 to 5 makes application of the egg-size in preparing fermented glutinous rice egg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810789589.6A CN108783440A (en) | 2018-07-18 | 2018-07-18 | A kind of rice wine makes egg-size and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810789589.6A CN108783440A (en) | 2018-07-18 | 2018-07-18 | A kind of rice wine makes egg-size and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108783440A true CN108783440A (en) | 2018-11-13 |
Family
ID=64076867
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810789589.6A Withdrawn CN108783440A (en) | 2018-07-18 | 2018-07-18 | A kind of rice wine makes egg-size and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108783440A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110613099A (en) * | 2019-08-06 | 2019-12-27 | 北京君态生物科技研究院 | Instant fermented glutinous rice and purple rice fermented glutinous rice block and production method thereof |
-
2018
- 2018-07-18 CN CN201810789589.6A patent/CN108783440A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110613099A (en) * | 2019-08-06 | 2019-12-27 | 北京君态生物科技研究院 | Instant fermented glutinous rice and purple rice fermented glutinous rice block and production method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103039789B (en) | Compound medlar and Chinese chestnut health-care food and preparation method thereof | |
| CN101352241B (en) | Tuckahoe nutrient powder and preparation method thereof | |
| CN103652726B (en) | Lotus root starch manufacturing technology based on complete utilization of lotus root | |
| CN104522809B (en) | Radix Ginseng, Fructus Lycii composite health care beverage and preparation method | |
| CN107822058A (en) | A kind of instant jujube longan ginger decoction block and preparation method thereof | |
| CN105707868A (en) | Processing method of aralia elate seem and artemisia integrifolia nutrition powder | |
| CN106804752A (en) | A kind of red bean seed of Job's tears solid beverage and preparation method thereof | |
| CN106473009A (en) | A kind of crackling Nori beef granules and preparation method thereof | |
| CN106473012A (en) | A kind of Pericarpium Citri Reticulatae tea-fragrant cow-meat pellets and preparation method thereof | |
| CN106473010A (en) | A kind of ginger tea Mel beef granules and preparation method thereof | |
| CN105767097A (en) | Blueberry pigment biscuit | |
| CN108783440A (en) | A kind of rice wine makes egg-size and preparation method thereof | |
| CN102273712B (en) | Momordica grosvenori chrysanthemum effervescent tablets and preparation process thereof | |
| CN108782905A (en) | Inonotus obliquus health protection tea and preparation method thereof and application | |
| CN106473008A (en) | A kind of blue berry beef granules and preparation method thereof | |
| CN106070466A (en) | A kind of fat burning and slimming Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake | |
| CN103039790B (en) | Compound colla corii asini and Chinese chestnut health-care food and preparation method thereof | |
| CN106118940A (en) | A kind of anti-senescence wine | |
| CN110477329A (en) | A kind of nourishing stomach and spleen soup product and preparation method thereof | |
| CN104223226A (en) | Beverage with cold-defending effect and preparation method of beverage | |
| CN110063494A (en) | Nutrition and health care tree peony nutritious food and preparation method based on infrared spouted bed drying | |
| CN109043042A (en) | Inonotus obliquus health protection tea and preparation method thereof and application | |
| CN107897622A (en) | A kind of preparation method of peanut red coat solid beverage | |
| CN107252100A (en) | A kind of processing technology of the double benevolence health-caring capsules of strongly fragrant Lee's cedar seed | |
| CN106689538A (en) | Schefflera arboricola fruity tea cream capable of inducing diuresis and promoting subsidence of swelling and preparation method thereof |
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 | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181113 |