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 PDF

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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
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egg
rice wine
rice
size
wine
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杨利军
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Henan Qiao Fu People Biotechnology Co Ltd
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Henan Qiao Fu People Biotechnology Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying 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

A kind of rice wine makes egg-size and preparation method thereof
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.
CN201810789589.6A 2018-07-18 2018-07-18 A kind of rice wine makes egg-size and preparation method thereof Withdrawn CN108783440A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
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

Cited By (1)

* Cited by examiner, † Cited by third party
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

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Application publication date: 20181113