CN109022213A - A kind of preparation method of brown rice fermented glutinous rice - Google Patents
A kind of preparation method of brown rice fermented glutinous rice Download PDFInfo
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- CN109022213A CN109022213A CN201811135684.0A CN201811135684A CN109022213A CN 109022213 A CN109022213 A CN 109022213A CN 201811135684 A CN201811135684 A CN 201811135684A CN 109022213 A CN109022213 A CN 109022213A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
A kind of preparation method of brown rice fermented glutinous rice, belongs to food processing technology field.For the present invention using brown rice as raw material, koji is leavening, is prepared by sorting, immersion germination, boiling, cooling plus complex enzyme, mixed song, nest, constant temperature cooperative fermentation, freeze-drying and crushing allotment.The present invention is prepared for nutritive value height, the brown rice fermented glutinous rice with splendid taste flavor with the methods of germination, enzyme cooperative fermentation, freeze-drying, crushing modulation.Compared with tradition glutinous rice fermented glutinous rice preparation process, it is raw material that this product, which selects brown rice, Rhizopus oryzae fermentation technique is cooperateed with using germination and external source enzymatic treatment, not only taste flavor is unique for obtained product, but also has higher nutritive value, furthermore, in conjunction with freeze-drying and superfine communication technique, so that product is convenient quick, it is more advantageous to storage, transport, needed for more meeting modern fast pace life, have a vast market foreground.
Description
Technical field
The present invention relates to a kind of preparation methods of brown rice fermented glutinous rice, belong to food processing technology field.
Background technique
Traditional fermented glutinous rice is using the higher glutinous rice of amylopectin content (glutinous rice) or rice as raw material, through cooking aging
Afterwards, under suitable environmental condition, as microbial fermentation act on prepared by a kind of conventional solid-state fermented food.Fermented glutinous rice is not only
Taste comfortable acid, it is fragrant with the fragrance and pure rice of wine, it is very popular, and pass through after microbial action more
There is nutritive value abundant.However due to the sterilization and preservation complex procedures of traditional fermented glutinous rice, packed and transported is inconvenient, limits it
The development in market.
Brown rice is that paddy ridge paddy only sloughs outermost layer rice husk, and retain cortex and plumule has whole seed structure and life
The grain of rice of vigor.Most of nutritional ingredients such as protein, amino acid, fatty acid, dietary fiber, vitamin and trip in brown rice
The content of the mineral element of amorph is above the content of corresponding ingredient in highed milled rice.Wherein, the dietary fiber content in brown rice is about
It is 6 times of rice, B family vitamin content is 2-3 times of rice.Also, brown rice be also rich in many rice be free of or content very
Few functional nutrient ingredient, such as γ-aminobutyric acid, rice bran polysaccharide, glutathione, polyphenol, oryzanol and inositol.These function
Can property ingredient make brown rice have delay senescence, prevention cardiovascular and cerebrovascular disease, reducing blood lipid blood glucose, to improve metabolism, enhancing immune
Power, improves a series of nutritional health functions such as memory at removal oxygen radical.However brown rice is due to unpleasant chaff taste and steaming
The disadvantages of edible quality is poor is boiled, Consumers' Acceptance is low.
Germination and fermentation technique are widely used in the production and processing and research and development of cereal products.Cereal is germinateed and is sent out
Ferment processing, promotes its nutritive value significantly, moreover it is possible to generate good flavor.
The features such as, low consumption poor for brown rice eating mouth feel, the present invention prepare brown rice wine using germination combining with fermentation technology
It makes, it is desirable to provide one kind can effectively promote brown rice taste and flavor, and further promote the characteristic brown rice food of its nutritive value
Product.
Summary of the invention
The purpose of the present invention is overcoming above-mentioned shortcoming, further innovated on the basis of traditional fermented glutinous rice, with brown rice
(common glutinous brown rice, red brown rice, black rice) is raw material, is added using germination, enzymatic hydrolysis cooperative fermentation, freeze-drying, crushing allotment etc.
Work method is prepared a kind of with peculiar flavour and mouthfeel, the more balanced brown rice fermented glutinous rice abundant of nutrition.
Technical solution of the present invention, a kind of preparation method of brown rice fermented glutinous rice, using brown rice as raw material, koji is fermentation
Agent by sorting, impregnates germination, boiling, cooling plus complex enzyme, mixed song, nest, constant temperature cooperative fermentation, freeze-drying and crushing
Allotment is prepared.
Specific step is as follows:
(1) full grains, the fresh brown rice with complete vitality sorting: are selected；
(2) it impregnates germination: being washed with water completely after taking the removal of impurities of brown rice obtained by step (1), germination is impregnated under the conditions of 25-30 DEG C
24-48h；
(3) boiling: the brown rice after water suction germination obtained by step (2) is poured into digester, adds the water of 0.5-0.8 times of dry meter Chong, often
Water proof boiling 30-50min is pressed, steamed brown rice is obtained；
(4) add complex enzyme: after steamed brown rice cooked obtained by step (3) is cooled to 40-50 DEG C, it is dedicated to be packed into fermented glutinous rice cooperative fermentation
Bottle is added complex enzyme, mixes thoroughly；
(5) add bent, nest: steamed brown rice obtained by step (4) is cooled to 30-35 DEG C, and koji is added and mixes thoroughly, is barricaded as elastic appropriate
Nest；
(6) cooperative fermentation: by steamed brown rice obtained by step (5) at 30-33 DEG C, constant-temperature enclosed fermentation 42-72h must be fermented
Brown rice fermented glutinous rice；
(7) it is freeze-dried: the brown rice fermented glutinous rice fermented obtained by step (6) being subjected to freeze-drying process, is first put into -18 ~ -40
DEG C refrigerator freezes 3-6h, then carries out lyophilization 30-40h；
(8) it crushes modulation: being pulverized complete brown rice fermented glutinous rice is freeze-dried obtained by step (7), by brown rice fermented glutinous rice powder
Hybrid modulation is carried out in proportion with ingredients such as white granulated sugar, maltodextrins to get brown rice fermented glutinous rice finished product is arrived.
Further, the brown rice is the sprouted unpolished rice that the appropriate germination 24-28h of water suction is impregnated at 25-30 DEG C, is not limited to
It further include red brown rice, black rice in glutinous brown rice, different brown rice soaking temperatures, duration are different.
Further, the fermentation is that enzyme cooperates with constant-temperature enclosed fermentation, and ferment at constant temperature temperature is different rough at 30-33 DEG C
Rice fermentation temperature, duration are different.
Further, koji described in step (5) is Rhizopus oryzae, and additive amount is 0.4%-0.6% based on steamed brown rice quality,
The most suitable distiller's yeast additive amount of different brown rice is different.
Further, step (4) complex enzyme is specially additive amount 0.6%-1.0%, enzyme activity based on steamed brown rice quality
The cellulase of 10000U/g and the zytase of additive amount 0.4%-0.8%, enzyme activity 10000U/g, different brown rice complex enzyme additions
Amount is different.
Further, specific step is as follows for step (8): will be freeze-dried complete brown rice fermented glutinous rice and is crushed with micronizer
It is 10-20 μm to partial size；For the Ingredient of addition based on brown rice fermented glutinous rice powder quality, white granulated sugar additive amount is 8%-10%, malt
Dextrin additive amount is 10%-15%, is mixed well.
In step (1), it is by the purpose that brown rice carries out germination treatment, the vital movement on the one hand generated using brown rice rudiment
Improve the edible quality of its cortex, on the other hand can pass through germination and promote its nutritive value.
In step (4), add compound enzymatic treatment effect be appropriate degradation brown rice cortex, be conducive to Rhizopus oryzae through brown rice
Cortex enters inside brown rice, and starch sugar is melted into small molecular sugar by secreting amylase, and extracellular proteinase decomposes brown rice protein etc.
Other fermentations.
Beneficial effects of the present invention: the present invention is with the methods of germination, enzyme cooperative fermentation, freeze-drying, crushing modulation, system
High, the brown rice fermented glutinous rice with splendid taste flavor for nutritive value.Compared with tradition glutinous rice fermented glutinous rice preparation process, this product
Selection brown rice is raw material, cooperates with Rhizopus oryzae fermentation technique, obtained product not only mouthfeel wind using germination and external source enzymatic treatment
Taste is unique, and has higher nutritive value, in addition, freeze-drying and superfine communication technique are combined, so that the edible side of product
Just quick, it is more advantageous to storage, transport, needed for more meeting modern fast pace life, is had a vast market foreground.
Specific embodiment
Below by embodiment, technical solution of the present invention is described in further detail.
Embodiment 1
(1) full grains, the fresh glutinous brown rice with complete vitality sorting: are selected.
(2) it impregnates germination: washing with water clean, immersion germination 30h under the conditions of 25 DEG C after brown rice removal of impurities.
(3) boiling: the brown rice after water suction germination is poured into digester, adds the water of 0.6 times of dry meter Chong, normal pressure water proof boiling
40min。
(4) add complex enzyme: after cooked steamed brown rice is cooled to 45 DEG C, fermented glutinous rice cooperative fermentation special-purpose bottle is packed into, by brown rice
Meal quality meter (similarly hereinafter) addition complex enzyme: cellulase (additive amount: 1.0%, enzyme activity 10000U/g), zytase (additive amount:
0.6%, enzyme activity 10000U/g).
(5) add bent, nest: steamed brown rice is cooled to 30 DEG C, is added 0.5% koji (Rhizopus oryzae), mixes thoroughly, is barricaded as elastic suitable
The nest of degree, in favor of complex enzyme degradation brown rice peel layer and the growing multiplication of saccharolytic.
(6) cooperative fermentation: at 32 DEG C, constant-temperature enclosed fermentation 42h, the brown rice fermented glutinous rice that must be fermented.
(7) it is freeze-dried: the brown rice fermented glutinous rice fermented being subjected to freeze-drying process, -30 DEG C of refrigerators is first put into and freezes
4h, then carry out lyophilization 30h.
(8) it crushes allotment: complete brown rice fermented glutinous rice will be freeze-dried and pulverized, by brown rice fermented glutinous rice powder and white sand
The ingredients such as sugar, maltodextrin carry out hybrid modulation by a certain percentage, obtain finished product.
Embodiment 2
(1) full grains, the new scarlet brown rice with complete vitality sorting: are selected.
(2) it impregnates germination: being washed with water after brown rice removal of impurities completely, impregnate germination for 24 hours under the conditions of 28 DEG C.
(3) boiling: the brown rice after water suction germination is poured into digester, adds the water of 0.7 times of dry meter Chong, normal pressure water proof boiling
30min。
(4) add complex enzyme: after cooked steamed brown rice is cooled to 50 DEG C, being packed into fermented glutinous rice cooperative fermentation special-purpose bottle, be added multiple
Synthase: cellulase (additive amount: 0.6%, enzyme activity 10000U/g), zytase (additive amount: 0.4%, enzyme activity 10000U/g).
(5) add bent, nest: steamed brown rice is cooled to 35 DEG C, is added 0.4% koji (Rhizopus oryzae), mixes thoroughly, is barricaded as elastic suitable
The nest of degree, in favor of complex enzyme degradation brown rice peel layer and the growing multiplication of saccharolytic.
(6) cooperative fermentation: at 30 DEG C, constant-temperature enclosed fermentation 58h, the brown rice fermented glutinous rice that must be fermented.
(7) it is freeze-dried: the brown rice fermented glutinous rice fermented being subjected to freeze-drying process, -30 DEG C of refrigerators is first put into and freezes
5h, then carry out lyophilization 35h.
(8) it crushes allotment: complete brown rice fermented glutinous rice will be freeze-dried and pulverized, by brown rice fermented glutinous rice powder and white sand
The ingredients such as sugar, maltodextrin carry out hybrid modulation by a certain percentage, obtain finished product.
Embodiment 3
(1) full grains, the fresh black rice with complete vitality sorting: are selected.
(2) it impregnates germination: washing with water clean, immersion germination 28h under the conditions of 27 DEG C after brown rice removal of impurities.
(3) boiling: the brown rice after water suction germination is poured into digester, adds the water of 0.8 times of dry meter Chong, normal pressure water proof boiling
35min。
(4) add complex enzyme: after cooked steamed brown rice is cooled to 40 DEG C, being packed into fermented glutinous rice cooperative fermentation special-purpose bottle, be added multiple
Synthase: cellulase (additive amount: 0.8%, enzyme activity 10000U/g), zytase (additive amount: 0.5%, enzyme activity 10000U/g).
(5) add bent, nest: steamed brown rice is cooled to 30 DEG C, is added 0.6% koji (Rhizopus oryzae), mixes thoroughly, is barricaded as elastic suitable
The nest of degree, in favor of complex enzyme degradation brown rice peel layer and the growing multiplication of saccharolytic.
(6) cooperative fermentation: at 32 DEG C, constant-temperature enclosed fermentation 62h, the brown rice fermented glutinous rice that must be fermented.
(7) it is freeze-dried: the brown rice fermented glutinous rice fermented being subjected to freeze-drying process, -30 DEG C of refrigerators is first put into and freezes
4h, then carry out lyophilization 40h.
(8) it crushes allotment: complete brown rice fermented glutinous rice will be freeze-dried and pulverized, by brown rice fermented glutinous rice powder and white sand
The ingredients such as sugar, maltodextrin carry out hybrid modulation by a certain percentage, obtain finished product.
Embodiment 4
(1) sorting: full grains, the new scarlet brown rice with complete vitality, black rice, glutinous brown rice press the quality of 1:1:1
Ratio mixing.
(2) it impregnates germination: being washed with water completely after mixing brown rice removal of impurities, germination 30h is impregnated under the conditions of 27 DEG C.
(3) boiling: the brown rice after water suction germination is poured into digester, adds the water of 0.7 times of dry meter Chong, normal pressure water proof boiling
35min。
(4) add complex enzyme: after cooked steamed brown rice is cooled to 40 DEG C, being packed into fermented glutinous rice cooperative fermentation special-purpose bottle, be added multiple
Synthase: cellulase (additive amount: 0.8%, enzyme activity 10000U/g), zytase (additive amount: 0.6%, enzyme activity 10000U/g).
(5) add bent, nest: steamed brown rice is cooled to 30 DEG C, is added 0.6% koji (Rhizopus oryzae), mixes thoroughly, is barricaded as elastic suitable
The nest of degree, in favor of complex enzyme degradation brown rice peel layer and the growing multiplication of saccharolytic.
(6) cooperative fermentation: at 32 DEG C, constant-temperature enclosed fermentation 60h, the brown rice fermented glutinous rice that must be fermented.
(7) it is freeze-dried: the brown rice fermented glutinous rice fermented being subjected to freeze-drying process, -30 DEG C of refrigerators is first put into and freezes
4.5h, then carry out lyophilization 40h.
(8) it crushes allotment: complete brown rice fermented glutinous rice will be freeze-dried and pulverized, by brown rice fermented glutinous rice powder and white sand
The ingredients such as sugar, maltodextrin carry out hybrid modulation by a certain percentage, obtain finished product.
Claims (6)
1. a kind of preparation method of brown rice fermented glutinous rice, it is characterized in that: koji is leavening using brown rice as raw material, by sorting,
Impregnate germination, boiling, cooling, plus complex enzyme, mixed song, nest, constant temperature cooperative fermentation, freeze-drying and crush allotment prepare and
At.
2. the preparation method of brown rice fermented glutinous rice according to claim 1, it is characterized in that specific step is as follows:
(1) full grains, the fresh brown rice with complete vitality sorting: are selected；
(2) it impregnates germination: being washed with water completely after taking the removal of impurities of brown rice obtained by step (1), germination is impregnated under the conditions of 25-30 DEG C
24-48h；
(3) boiling: the brown rice after water suction germination obtained by step (2) is poured into digester, adds the water of 0.5-0.8 times of dry meter Chong, often
Water proof boiling 30-50min is pressed, steamed brown rice is obtained；
(4) add complex enzyme: after steamed brown rice cooked obtained by step (3) is cooled to 40-50 DEG C, it is dedicated to be packed into fermented glutinous rice cooperative fermentation
Bottle is added complex enzyme, mixes thoroughly；
(5) add bent, nest: steamed brown rice obtained by step (4) is cooled to 30-35 DEG C, and koji is added and mixes thoroughly, is barricaded as elastic appropriate
Nest；
(6) cooperative fermentation: by steamed brown rice obtained by step (5) at 30-33 DEG C, constant-temperature enclosed fermentation 42-72h must be fermented
Brown rice fermented glutinous rice；
(7) it is freeze-dried: the brown rice fermented glutinous rice fermented obtained by step (6) being subjected to freeze-drying process, is first put into -18 ~ -40
DEG C refrigerator freezes 3-6h, then carries out lyophilization 30-40h；
(8) it crushes modulation: being pulverized complete brown rice fermented glutinous rice is freeze-dried obtained by step (7), by brown rice fermented glutinous rice powder
Carry out hybrid modulation in proportion with ingredient white granulated sugar and maltodextrin to get brown rice fermented glutinous rice finished product is arrived.
3. the preparation method of brown rice fermented glutinous rice according to claim 2, it is characterized in that: step (1) described brown rice is specially general
One of logical brown rice, glutinous brown rice, black rice or red brown rice.
4. the preparation method of brown rice fermented glutinous rice according to claim 2, it is characterized in that: step (4) described complex enzyme is specially
Based on steamed brown rice quality, additive amount 0.6%-1.0%, the cellulase of enzyme activity 10000U/g and additive amount 0.4%-0.8%, enzyme activity
The zytase of 10000U/g.
5. the preparation method of brown rice fermented glutinous rice according to claim 2, it is characterized in that: koji described in step (5) is rice
Head mold, additive amount is 0.4%-0.6% based on steamed brown rice quality.
6. the preparation method of brown rice fermented glutinous rice according to claim 2, it is characterized in that: specific step is as follows for step (8): will be cold
It is 10-20 μm that dry complete brown rice fermented glutinous rice, which is lyophilized, and is crushed to partial size with micronizer；The Ingredient of addition presses brown rice fermented glutinous rice
Powder quality meter, white granulated sugar additive amount are 8%-10%, and maltodextrin additive amount is 10%-15%, are mixed well.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110367445A (en) * | 2019-06-04 | 2019-10-25 | 云南民族大学 | A kind of low temperature drying production method of brewing type fast food rice germ |
| CN112322421A (en) * | 2020-11-09 | 2021-02-05 | 长沙尚海农业科技股份有限公司 | Method for brewing R-aminobutyric acid-rich colored wine by using germinated brown rice |
| CN114015524A (en) * | 2021-10-25 | 2022-02-08 | 四川轻化工大学 | Health-preserving moringa seed germinated brown rice wine and brewing process thereof |
| CN114403345A (en) * | 2022-03-17 | 2022-04-29 | 吉林大学 | Preparation method of meal replacement fermented food with potatoes as main raw materials |
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| CN1689439A (en) * | 2004-04-19 | 2005-11-02 | 吴清龙 | Brow rice wine and its production process |
| CN107760512A (en) * | 2017-10-23 | 2018-03-06 | 聊城大学 | A kind of preparation method of sprouted unpolished rice and glutinous rice mixing fermented glutinous rice |
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| CN1689439A (en) * | 2004-04-19 | 2005-11-02 | 吴清龙 | Brow rice wine and its production process |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367445A (en) * | 2019-06-04 | 2019-10-25 | 云南民族大学 | A kind of low temperature drying production method of brewing type fast food rice germ |
| CN112322421A (en) * | 2020-11-09 | 2021-02-05 | 长沙尚海农业科技股份有限公司 | Method for brewing R-aminobutyric acid-rich colored wine by using germinated brown rice |
| CN114015524A (en) * | 2021-10-25 | 2022-02-08 | 四川轻化工大学 | Health-preserving moringa seed germinated brown rice wine and brewing process thereof |
| CN114403345A (en) * | 2022-03-17 | 2022-04-29 | 吉林大学 | Preparation method of meal replacement fermented food with potatoes as main raw materials |
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