CN109198343A - A kind of ginger wine dregs of rice germination sweet Wine drink of profound rice composite fermentation and preparation method thereof - Google Patents
A kind of ginger wine dregs of rice germination sweet Wine drink of profound rice composite fermentation and preparation method thereof Download PDFInfo
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- CN109198343A CN109198343A CN201811260812.4A CN201811260812A CN109198343A CN 109198343 A CN109198343 A CN 109198343A CN 201811260812 A CN201811260812 A CN 201811260812A CN 109198343 A CN109198343 A CN 109198343A
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Classifications
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
-
- 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
Abstract
The invention discloses a kind of ginger wine dregs of rice germination sweet Wine drinks of profound rice composite fermentation and preparation method thereof, include the following steps: that (1) profound rice issues profound rice bud, respectively germination profound rice A, germination profound rice B；(2) after rice fine grinding, rice steeping washes rice and draining, steamed rice, cool rice；(2) transfer room is sterilized, will ferments in the microbial cells rice that is inoculated into that treated, dries, obtain meter Qu；The microorganism is aspergillus oryzae；(4) germination profound rice A is baked and banked up with earth；(5) the wine dregs of rice of pure mellow wine are impregnated into dilution, the wine dregs of rice after being diluted；(6) it steams, boils after removing the peel ginger, obtain Jiang Shui；(7) by after dilution the wine dregs of rice and Jiang Shui, meter Qu, germination profound rice B, baked germination profound rice mix, ferment, sterilization.The present invention can be warded off the cold with clearing damp, improve sleep, exclusively for chronic insomnia medicine and since gastrointestinal bacterial flora is unbalance and moisture cold air improves constitution compared with severe one and researched and developed.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of sweet Wine drink of ginger wine dregs of rice germination profound rice composite fermentation and its system
Preparation Method.
Background technique
Social now since diet is irregular, the daily schedule is irregular, causes to have a sleepless night, and shallow sleep is a kind of universal phenomenon,
Gastrointestinal bacterial flora is chaotic, if intestinal flora circadian rhythm disturbances, can directly have an impact to the circadian rhythm of human body, thus
Sleep is influenced, many people think that the problem of insomnia is cranial nerve, maximum problem is caused by gastrointestinal bacterial flora is unbalance in fact.It loses
Sleep also has two-way, close correlation with enteron aisle unexpectedly.Insomnia will lead to that intestinal flora is unbalance, and harmful bacteria mass propagation has
Beneficial bacteria is reduced, and the bowel problems such as constipation occurs, and vivotoxin increases significantly, and toxin will find a way out from skin, therefore, insomnia
Will also result in acne, have dry skin it is dark yellow, situations such as halitosis.Contain 100,000,000,000 nerve cells, harmful bacteria in enteron aisle in enteron aisle
Metabolite by nerve cell transmit, aggravate insomnia symptom.It has a sleepless night closely bound up with intestinal health.
For insomnia, usually uses drug and carries out hypnosis, but currently, pharmaceutical hypnosis has the disadvantage that:
1. injuring liver kidney.
2. failure of memory.
3. gastrointestinal function disorder.
4. parahypnosis.
5. drug dependence.
6. personality Feeling changes.
Summary of the invention
To solve problem of the prior art, the present invention provide a kind of sweet Wine drink of ginger wine dregs of rice germination profound rice composite fermentation and
Preparation method, it is alcohol-free, it containing a large amount of folic acid, amino acid, can be warded off the cold with clearing damp, improve sleep, be lost exclusively for long-term
Dormancy medicine and due to gastrointestinal bacterial flora is unbalance and moisture cold air compared with severe one improve constitution researched and developed.
The purpose of the present invention is achieved through the following technical solutions: a kind of ginger wine dregs of rice germination sweet beverage of profound rice composite fermentation
Product preparation method, includes the following steps:
(1) it by profound rice after soft water cleans, is germinateed under 30~40 DEG C of water temperature conditions to the profound rice for issuing 0.5~3 millimeter
Bud, room temperature drain away the water, and obtain germination profound rice；
Germination profound rice is divided into two parts to utilize, respectively germination profound rice A and germination profound rice B.
(2) rice obtains the polished rice of rice after fine grinding, with washing rice with soft water again after soft water rice steeping 4~8 hours and drip
Water, steamed rice is to well done, and cool rice is to 70~80 DEG C.
(3) first transfer room is sterilized with the edible alcohol that concentration is 75%, then ultraviolet-sterilization 20 is carried out to transfer room
After~28 hours, transfer room steady temperature is set as 30~40 DEG C, by microbial cells according to mass ratio be (1~2): (4~
6) inoculum concentration is inoculated into through (such as 50~100g microbial cells are inoculated into 200~300kg in step (2) treated rice
Rice in), fermentation to pol be 28~32 degree, dried in gnotobasis, acquisition meter Qu；
The microorganism is aspergillus oryzae (Aspergillus oryzae (Asp.oryzae)).
(4) the soft water immersion 3~5 of 35~70 DEG C of water temperatures of the wine dregs of rice of pure mellow wine (pure mellow wine residual solid content extracted) is small
When be diluted, the wine dregs of rice after being diluted.Wherein the mass ratio of the wine dregs of rice and soft water is 1:15~18.
(5) the germination profound rice A obtained to step (1) is baked and banked up with earth；The wherein baking conditions are as follows: 130~140 DEG C are baked and banked up with earth
5~15 minutes.
(6) it steams 10~30 minutes, then is boiled after being sliced 10~30 minutes after removing the peel ginger, remove ginger splices, obtain Jiang Shui.
(7) by step (5) obtain dilution after the wine dregs of rice and step (6) obtain Jiang Shui after mixing, then with step
(3) meter Qu obtained, the profound rice B that germinates, the germination profound rice baked and banked up with earth through step (4) are stirred, in 55~65 DEG C of conditions of constant temperature
Lower fermentation 10~14 hours, pol are 28~32 degree, are sterilized to stoste ebuillition of heated 5~10 minutes.The wherein dilution
The mass ratio of the wine dregs of rice and Jiang Shui afterwards is 10:1~3, and the wine dregs of rice after the dilution are dried with meter Qu, germination profound rice B, through step (4)
The mass ratio for the germination profound rice trained is 5:1~3:1~1.5:1~1.5, that is, the wine dregs of rice after diluting and Jiang Shui, meter Qu, germination are profound
Rice B, the germination profound rice baked and banked up with earth through step (4) mass ratio be 10:1~3:2~6:2~3:2~3.
Preferably, it in step (1), by profound rice after 25~35 DEG C of soft water clean, is sent out under conditions of 30~40 DEG C of water temperatures
Bud, germination to the profound rice bud for issuing 0.5~3 millimeter, room temperature drain away the water, and obtain germination profound rice；The profound rice is at 30~40 DEG C
The time that 0.5~3 millimeter of profound rice bud needs are issued under water temperature condition is 24~36 hours, can be according to season in germination process
Section difference changed the soft water of 30~40 DEG C of water temperature every 2~6 hours.If summer can change a water every 2 hours, winter is every
A water is changed every 6 hours, spring, autumn change a water every 3 hours.
Preferably, in step (2), after rice fine grinding to be fallen to 25~35% outer tissue, with after soft water rice steeping 6 hours again
Rice and draining are washed with soft water, and steamed rice is to well done, and cool rice is to 70~80 DEG C.
Preferably, in step (3), by microbial cells inoculation through planting rice surface in step (2) treated rice
80% or more bacterium coverage rate.
Preferably, in step (4), the baking conditions baked and banked up with earth from 130~140 DEG C 5~15 minutes preferably 135 DEG C bake and bank up with earth
10 minutes.The main function baked and banked up with earth is to adjust mouthfeel and the refinement to fiber.
Preferably, the parameter of the soft water are as follows: pH 4~9, more preferably 6.5~8.5, total hardness is (with CaCO3Meter) :≤
450mg/L。
Preferably, in step (7), the Jiang Shui that the wine dregs of rice and step (6) after the dilution that step (5) are obtained obtain mixes equal
After even, then the meter Qu, germination profound rice B and the germination profound rice baked and banked up with earth through step (4) that obtain with step (3) are stirred, in perseverance
It ferments 10~14 hours under the conditions of 55~65 DEG C of temperature, pol is 28~32 degree, is sterilized to stoste ebuillition of heated 5 minutes.
The invention further relates to the ginger wine dregs of rice germination sweet Wine drinks of profound rice composite fermentation of Sustainable use above method preparation.
Beneficial effects of the present invention:
The wine dregs of rice and ginger and meter Qu, in the fermented beverage that is obtained through everfermentation of germination profound rice together containing A2a by
Volume can arouse sleep system, and germination profound rice remains rich in the germination original germination profound rice of profound rice through everfermentation
Protein, vitamin, unsaturated fatty acid, folic acid, ferment, dietary fiber, a variety of antioxidant and glutathione
(GSH), except γ-aminobutyric acid (GABA) etc., these nutriments and effect are at equal nutrition, Starch Conversion at natural
Glucose generates probiotics and ferment living in saccharifying, helpful for balanced gastrointestinal bacterial flora.
Because of active ferment contained by sweet wine and the adjustable gastrointestinal tract of lactic acid bacteria, wine dregs of rice fermented beverage energy depth improves
Sleep.
During fermentation, a small amount of alcohol that the dregs of rice of filling a wine cup for have originally has reached by secondary fermentation and pyrolytic
Completely without alcohol, original receptor and ferment shipment ferment and lactic acid bacteria in the wine dregs of rice are remained through everfermentation, wherein also may be used
Capacitive dietary fiber, glucose, vitamins and other nutritious components.
Fermentation technique of the invention is beneficial bacterium to be directly seeded on the grain of rice, using microbial inoculant using secondary hair
Ferment does not pass through the generation of alcohol, then the dregs of rice of filling a wine cup for, by dilution fermentation, pyrolytic all decomposes the alcohol of script band, locks
Firmly all nutritional ingredients of meter Qu and the wine dregs of rice and ginger have been accomplished natural fermented without any additive, the wine dregs of rice and ginger and meter Qu San
Person can arouse sleep system containing A2a receptor in the wine dregs of rice fermented beverage through everfermentation together, because living contained by sweet wine
Property the ferment and adjustable gastrointestinal tract of lactic acid bacteria, so wine dregs of rice fermented beverage depth improves sleep.
Specific embodiment
Following nonlimiting examples can with a person of ordinary skill in the art will more fully understand the present invention, but not with
Any mode limits the present invention.
Supplementary material in following embodiments requires as follows:
Rice, profound rice should meet GB 2762, GB 2763, GB/T 1354 and provide.
Industrial water is soft water, should meet the regulation of GB 5749.
(300ml/ bottles, wherein the test basis of 1-13 is Q/DYM 0001S- to test method in following embodiments as follows
2017, specific as follows):
1. the test method of color, fragrance, taste, tissue morphology, impurity are as follows: inject a sample into cleaning, dry ceramic whiteware
In disk, in bright place's observation color, structural state impurity, fragrance, taste are tasted.
2. the test method of soluble solid (20 DEG C of compound microcapsules) is detected according to GB/T 12143.
3. the test method of alcoholic strength is detected according to GB/T 15038.
4. total acid (with Acetometer) is detected according to GB/T 15038.
5. amino acid is detected according to GB 5009.124.
6. folic acid is detected according to GB 5009.211.
7. lead (in terms of Pb) is detected according to GB 5009.12.
8. total plate count is tested according to GB 4789.2.
9. coliform is detected according to 4789.3 colony counting method of GB.
10. mould is detected according to GB 4789.15.
11. yeast is detected according to GB 4789.15.
12. salmonella is detected according to GB 4789.4.
13. staphylococcus aureus is detected according to 4789.10 second method of GB.
14. nutritional ingredient is detected according to GB 28050-2011.
Embodiment 1
(1) by profound rice after 30 DEG C of soft water clean, germinate the profound of extremely 0.5~2 millimeter of sending under conditions of 35 DEG C of water temperatures
Rice bud, room temperature drain away the water, and obtain germination profound rice；Wherein, profound rice issues 0.5~2 millimeter profound under conditions of 35 DEG C of water temperatures
Rice bud need time be 24~36 hours, can be changed according to season difference every 2~6 hours in germination process one time 35 DEG C
Soft water.Summer can change a water every 2 hours, and winter changes a water every 6 hours, and spring, autumn are every 3 hours
Change a water.
Germination profound rice is equally divided into two parts to utilize, respectively germination profound rice A and germination profound rice B；
(2) by rice after 30% outer tissue is removed in fine grinding, rice is washed simultaneously with soft water again with after soft water rice steeping 6 hours
Draining, steamed rice is to well done, and cool rice is to 75 DEG C.
(3) first transfer room is sterilized with the edible alcohol that concentration is 75%, then ultraviolet-sterilization 24 is carried out to transfer room
After hour, transfer room steady temperature is set as 35 DEG C, 50g microbial cells are inoculated into 300kg, and treated through step (2)
In rice.If inoculation can unevenly carry out mending, to be connected to microbial cells equal in step (2) treated rice surface distribution
It is even, it is once inoculated with laggard trip temperature and monitors 24 hours, temperature is 42 DEG C, and secondary benefit connects the laggard trip temperature monitoring 24 of microbial cells
Hour, strain own temperature rises, and temperature is 48 DEG C, and it mends connect microbial cells laggard trip temperature monitoring 24 hours three times, strain
Own temperature is reduced to room temperature.Grow up to thallus and monitor, rice surface is made to plant 80% or more bacterium coverage rate, carries out pol detection,
Fermentation to pol is 32 degree, is dried in gnotobasis, and meter Qu is obtained.
Wherein, microorganism is aspergillus oryzae (Aspergillus oryzae (Asp.oryzae)).
(4) the germination profound rice A obtained to step (1) is baked and banked up with earth 10 minutes at 135 DEG C.
(5) by 55 DEG C of water temperatures of the wine dregs of rice of pure mellow wine (during rice brews pure mellow wine, residual solid content extracted)
Soft water, which impregnates 4 hours, to be diluted, and the mass ratio of the wine dregs of rice and soft water is 1:15, the wine dregs of rice after being diluted；
(6) monolith is steamed 10 minutes at 100 DEG C after removing the peel ginger, then is boiled at 100 DEG C 10 minutes after being sliced, ginger and soft water
Mass ratio is 3:10, removes ginger splices, obtains Jiang Shui；
(7) by step (5) obtain dilution after the wine dregs of rice and step (6) obtain Jiang Shui after mixing, then with step
(3) meter Qu obtained, the profound rice B that germinates, the germination profound rice baked and banked up with earth through step (4) are stirred, and are issued in 60 DEG C of conditions of constant temperature
Ferment ferments 10 hours every 2 hours monitoring temperatures and pol during fermentation, and final pol is 32 degree, to stoste ebuillition of heated 5
Minute is sterilized, then is carried out filling and sterilized.
Wherein, the mass ratio of the wine dregs of rice and Jiang Shui after dilution is 10:2, the wine dregs of rice and meter Qu, germination profound rice after the dilution
B, the mass ratio for the germination profound rice baked and banked up with earth through step (4) is 5:1:1:1, that is, the wine dregs of rice after diluting and Jiang Shui, meter Qu, germination are profound
Rice B, the germination profound rice baked and banked up with earth through step (4) mass ratio be 10:2:2:2:2.
The parameter of above-mentioned soft water are as follows: pH 6.94, total hardness is (with CaCO3Meter) :≤450mg/L.
Ginger wine dregs of rice fermented beverage is detected by above-mentioned test method, testing result is shown in Table 1, table 2.
1 testing result of table
2 nutritional ingredient testing result of table
| Project | Every 100 grams (g) |
| Energy | 83 kilojoules (kJ) |
| Protein | 1.9 grams (g) |
| Fat | 0 gram (g) |
| Carbohydrate | Gram 1.7 (g) |
| Sodium | 0 milligram (mg) |
By Tables 1 and 2 it is found that drink manufactured in the present embodiment has color, rice perfume (or spice) is pure, pure and mild, sweet, thick, no
Visually visible exogenous impurity, soluble solid (20 DEG C of compound microcapsules) 25.0%, alcohol-free, total acid (with Acetometer) 1.5g/
Kg, amino acid 1 3.1g/kg, folic acid 7.7ug/kg, unleaded, total plate count < 10CFU/mL, coliform < 1CFU/mL, mould <
1CFU/mL, yeast < 1CFU/mL are not detected salmonella (/ 25ml), staphylococcus aureus < 1CFU/mL, containing a large amount of
Folic acid, amino acid.Contain 83 kilojoule energy, 1.9 grams of (g) protein, 0 gram (g) fat, 1.7 grams of carbon in every 100 grams of (g) drinks
Hydrate, the nutritional ingredient of 0 milligram of (mg) sodium.
Embodiment 2
(1) by profound rice after 30 DEG C of soft water clean, germinate the profound of extremely 0.5~2 millimeter of sending under conditions of 35 DEG C of water temperatures
Rice bud, room temperature drain away the water, and obtain germination profound rice；Wherein, profound rice issues 0.5~2 millimeter profound under conditions of 35 DEG C of water temperatures
Rice bud need time be 24~36 hours, can be changed according to season difference every 2~6 hours in germination process one time 35 DEG C
Soft water.Summer can change a water every 2 hours, and winter changes a water every 6 hours, and spring, autumn are every 3 hours
Change a water.
Germination profound rice is equally divided into two parts to utilize, respectively germination profound rice A and germination profound rice B；
(2) by rice after 30% outer tissue is removed in fine grinding, rice is washed simultaneously with soft water again with after soft water rice steeping 6 hours
Draining, steamed rice is to well done, and cool rice is to 70 DEG C.
(3) first transfer room is sterilized with the edible alcohol that concentration is 75%, then ultraviolet-sterilization 28 is carried out to transfer room
After hour, transfer room steady temperature is set as 32 DEG C, 50g microbial cells are inoculated into 200kg, and treated through step (2)
In rice.If inoculation can unevenly carry out mending, to be connected to microbial cells equal in step (2) treated rice surface distribution
It is even, it is once inoculated with laggard trip temperature and monitors 24 hours, temperature is 34 DEG C, and secondary benefit connects the laggard trip temperature monitoring 24 of microbial cells
Hour, strain own temperature rises, and temperature is 40 DEG C, and it mends connect microbial cells laggard trip temperature monitoring 24 hours three times, strain
Own temperature is reduced to room temperature.Grow up to thallus and monitor, rice surface is made to plant 80% or more bacterium coverage rate, carries out pol detection,
Fermentation to pol is 28 degree, is dried in gnotobasis, and meter Qu is obtained.
The microorganism is aspergillus oryzae (Aspergillus oryzae (Asp.oryzae)).
(4) the germination profound rice A obtained to step (1) is baked and banked up with earth 10 minutes at 135 DEG C.
(5) by 45 DEG C of water temperatures of the wine dregs of rice of pure mellow wine (during rice brews pure mellow wine, residual solid content extracted)
Soft water, which impregnates 5 hours, to be diluted, and the mass ratio of the wine dregs of rice and soft water is 1:15, the wine dregs of rice after being diluted；
(6) monolith is steamed 20 minutes at 100 DEG C after removing the peel ginger, then is boiled at 100 DEG C 20 minutes after being sliced, ginger and soft water
Mass ratio is 3:15, removes ginger splices, obtains Jiang Shui；
(7) by step (5) obtain dilution after the wine dregs of rice and step (6) obtain Jiang Shui after mixing, then with step
(3) meter Qu obtained, the profound rice B that germinates, the germination profound rice baked and banked up with earth through step (4) are stirred, and are issued in 55 DEG C of conditions of constant temperature
Ferment ferments 12 hours every 2 hours monitoring temperatures and pol during fermentation, and final pol is 28 degree, to stoste ebuillition of heated 5
Minute is sterilized, then is carried out filling and sterilized.
Wherein, the mass ratio of the wine dregs of rice and Jiang Shui after dilution is 10:1, the wine dregs of rice and meter Qu, germination profound rice after the dilution
B, the mass ratio for the germination profound rice baked and banked up with earth through step (4) is 5:2:1.5:1.5, that is, the wine dregs of rice and Jiang Shui, meter Qu, hair after diluting
Bud profound rice B, the germination profound rice baked and banked up with earth through step (4) mass ratio be 10:1:4:3:3.
The parameter of above-mentioned soft water are as follows: pH 6.94, total hardness is (with CaCO3Meter) :≤450mg/L.
Embodiment 3
(1) by profound rice after 30 DEG C of soft water clean, germinate the profound of extremely 0.5~2 millimeter of sending under conditions of 35 DEG C of water temperatures
Rice bud, room temperature drain away the water, and obtain germination profound rice；Wherein, profound rice issues 0.5~2 millimeter profound under conditions of 35 DEG C of water temperatures
Rice bud need time be 24~36 hours, can be changed according to season difference every 2~6 hours in germination process one time 35 DEG C
Soft water.Summer can change a water every 2 hours, and winter changes a water every 6 hours, and spring, autumn are every 3 hours
Change a water.
Average out to two parts are divided to utilize germination profound rice, respectively germination profound rice A and germination profound rice B；
(2) by rice after 30% outer tissue is removed in fine grinding, rice is washed simultaneously with soft water again with after soft water rice steeping 6 hours
Draining, steamed rice is to well done, and cool rice is to 80 DEG C.
(3) first transfer room is sterilized with the edible alcohol that concentration is 75%, then ultraviolet-sterilization 20 is carried out to transfer room
After hour, transfer room steady temperature is set as 35 DEG C, 75g microbial cells are inoculated into 250kg, and treated through step (1)
In rice.If inoculation can unevenly carry out mending, to be connected to microbial cells equal in step (1) treated rice surface distribution
It is even, it is once inoculated with laggard trip temperature and monitors 24 hours, temperature is 40 DEG C, and secondary benefit connects the laggard trip temperature monitoring 24 of microbial cells
Hour, strain own temperature rises, and temperature is 45 DEG C, and it mends connect microbial cells laggard trip temperature monitoring 24 hours three times, strain
Own temperature is reduced to room temperature.Grow up to thallus and monitor, rice surface is made to plant 80% or more bacterium coverage rate, carries out pol detection,
Fermentation to pol is 30 degree, is dried in gnotobasis, and meter Qu is obtained.
The microorganism is aspergillus oryzae (Aspergillus oryzae (Asp.oryzae)).
(4) the germination profound rice A obtained to step (1) is baked and banked up with earth 10 minutes at 135 DEG C.
(5) by 65 DEG C of water temperatures of the wine dregs of rice of pure mellow wine (during rice brews pure mellow wine, residual solid content extracted)
Soft water, which impregnates 3 hours, to be diluted, and the mass ratio of the wine dregs of rice and soft water is 1:15, the wine dregs of rice after being diluted；
(6) monolith is steamed 30 minutes at 100 DEG C after removing the peel ginger, then is boiled at 100 DEG C 30 minutes after being sliced, ginger and soft water
Mass ratio is 3:20, removes ginger splices, obtains Jiang Shui；
(7) by step (5) obtain dilution after the wine dregs of rice and step (6) obtain Jiang Shui after mixing, then with step
(3) meter Qu obtained, the profound rice B that germinates, the germination profound rice baked and banked up with earth through step (4) are stirred, and are issued in 65 DEG C of conditions of constant temperature
Ferment ferments 14 hours every 2 hours monitoring temperatures and pol during fermentation, and final pol is 30 degree, to stoste ebuillition of heated 5
Minute is sterilized, then is carried out filling and sterilized.
Wherein, the mass ratio of the wine dregs of rice and Jiang Shui after dilution is 10:3, the wine dregs of rice and meter Qu, germination profound rice after the dilution
B, the mass ratio for the germination profound rice baked and banked up with earth through step (4) is 5:1:1:1, that is, the wine dregs of rice after diluting and Jiang Shui, meter Qu, germination are profound
Rice B, the germination profound rice baked and banked up with earth through step (4) mass ratio be 10:3:2:2:2.
The parameter of above-mentioned soft water are as follows: pH 6.94, total hardness is (with CaCO3Meter) :≤450mg/L.
Embodiment 4
(1) by profound rice after 30 DEG C of soft water clean, germinate the profound of extremely 0.5~2 millimeter of sending under conditions of 35 DEG C of water temperatures
Rice bud, room temperature drain away the water, and obtain germination profound rice；Wherein, profound rice issues 0.5~2 millimeter profound under conditions of 35 DEG C of water temperatures
Rice bud need time be 24~36 hours, can be changed according to season difference every 2~6 hours in germination process one time 35 DEG C
Soft water.Summer can change a water every 2 hours, and winter changes a water every 6 hours, and spring, autumn are every 3 hours
Change a water.
Germination profound rice is equally divided into two parts to utilize, respectively germination profound rice A and germination profound rice B；
(2) by rice after 30% outer tissue is removed in fine grinding, rice is washed simultaneously with soft water again with after soft water rice steeping 6 hours
Draining, steamed rice is to well done, and cool rice is to 75 DEG C.
(2) first transfer room is sterilized with the edible alcohol that concentration is 75%, then ultraviolet-sterilization 24 is carried out to transfer room
After hour, transfer room steady temperature is set as 35 DEG C, 100g microbial cells are inoculated into 300kg after step (1) processing
Rice in.If inoculation, which can unevenly carry out mending, is connected to microbial cells in step (1) treated rice surface distribution
Uniformly, it is once inoculated with laggard trip temperature to monitor 24 hours, temperature is 38 DEG C, and secondary benefit connects the laggard trip temperature monitoring of microbial cells
24 hours, strain own temperature rose, and temperature is 41 DEG C, mends connect microbial cells laggard trip temperature monitoring 24 hours three times, bacterium
Kind own temperature is reduced to room temperature.Grow up to thallus and monitor, rice surface is made to plant 80% or more bacterium coverage rate, carries out pol inspection
It surveys, fermentation to pol is 32 degree, is dried in gnotobasis, and meter Qu is obtained.
The microorganism is aspergillus oryzae (Aspergillus oryzae (Asp.oryzae)).
(4) the germination profound rice A obtained to step (1) is baked and banked up with earth 10 minutes at 135 DEG C.
(5) by 55 DEG C of water temperatures of the wine dregs of rice of pure mellow wine (during rice brews pure mellow wine, residual solid content extracted)
Soft water, which impregnates 4 hours, to be diluted, and the mass ratio of the wine dregs of rice and soft water is 1:15, the wine dregs of rice after being diluted；
(6) monolith is steamed 10 minutes at 100 DEG C after removing the peel ginger, then is boiled at 100 DEG C 10 minutes after being sliced, ginger and soft water
Mass ratio is 3:10, removes ginger splices, obtains Jiang Shui；
(7) by step (5) obtain dilution after the wine dregs of rice and step (6) obtain Jiang Shui after mixing, then with step
(3) meter Qu obtained, the profound rice B that germinates, the germination profound rice baked and banked up with earth through step (4) are stirred, and are issued in 60 DEG C of conditions of constant temperature
Ferment ferments 10 hours every 2 hours monitoring temperatures and pol during fermentation, and final pol is 32 degree, to stoste ebuillition of heated 5
Minute is sterilized, then is carried out filling and sterilized.
Wherein, the mass ratio of the wine dregs of rice and Jiang Shui after dilution is 10:3, the wine dregs of rice and meter Qu, germination profound rice after the dilution
B, the mass ratio for the germination profound rice baked and banked up with earth through step (4) is 5:2:1.5:1.5, that is, the wine dregs of rice and Jiang Shui, meter Qu, hair after diluting
Bud profound rice B, the germination profound rice baked and banked up with earth through step (4) mass ratio be 10:3:4:3:3.
The parameter of above-mentioned soft water are as follows: pH 6.94, total hardness is (with CaCO3Meter) :≤450mg/L.
The wine dregs of rice and ginger and meter Qu, in the fermented beverage that is obtained through everfermentation of germination profound rice together containing A2a by
Volume can arouse sleep system, and germination profound rice remains rich in the germination original germination profound rice of profound rice through everfermentation
Protein, vitamin, unsaturated fatty acid, folic acid, ferment, dietary fiber, a variety of antioxidant and glutathione
(GSH), except γ-aminobutyric acid (GABA) etc., these nutriments and effect are at equal nutrition, Starch Conversion at natural
Glucose generates probiotics and ferment living in saccharifying, helpful for balanced gastrointestinal bacterial flora.
Because of active ferment contained by sweet wine and the adjustable gastrointestinal tract of lactic acid bacteria, wine dregs of rice fermented beverage energy depth improves
Sleep.
During fermentation, a small amount of alcohol that the dregs of rice of filling a wine cup for have originally has reached by secondary fermentation and pyrolytic
Completely without alcohol, original receptor and ferment shipment ferment and lactic acid bacteria in the wine dregs of rice are remained through everfermentation, wherein also may be used
Capacitive dietary fiber, glucose, vitamins and other nutritious components.
Fermentation technique of the invention is beneficial bacterium to be directly seeded on the grain of rice, using microbial inoculant using secondary hair
Ferment does not pass through the generation of alcohol, then the dregs of rice of filling a wine cup for, by dilution fermentation, pyrolytic all decomposes the alcohol of script band, locks
Firmly all nutritional ingredients of meter Qu and the wine dregs of rice and ginger have been accomplished natural fermented without any additive, the wine dregs of rice and ginger and meter Qu San
Person can arouse sleep system containing A2a receptor in the wine dregs of rice fermented beverage through everfermentation together, because living contained by sweet wine
Property the ferment and adjustable gastrointestinal tract of lactic acid bacteria, so wine dregs of rice fermented beverage depth improves sleep.
For any person skilled in the art, without departing from the scope of the technical proposal of the invention, all
Many possible changes and modifications are made to technical solution of the present invention using the technology contents of the disclosure above, or are revised as equivalent
The equivalent embodiment of variation.Therefore, anything that does not depart from the technical scheme of the invention, according to the technical essence of the invention to
Any simple modifications, equivalents, and modifications that upper embodiment is done should all still fall within the range of technical solution of the present invention protection
It is interior.
Claims (6)
1. a kind of preparation method of the ginger wine dregs of rice germination sweet Wine drink of profound rice composite fermentation, which comprises the steps of:
(1) by profound rice after soft water cleans, the profound rice bud for extremely 0.5~3 millimeter of sending of germinateing under 30~40 DEG C of water temperature conditions, often
Temperature drains away the water, and obtains germination profound rice；
Germination profound rice is divided into two parts to utilize, respectively germination profound rice A and germination profound rice B；
(2) rice is after fine grinding, with washing rice and draining, steamed rice to well done, cool rice with soft water again after soft water rice steeping 4~8 hours
To 70~80 DEG C；
(3) first transfer room is sterilized with the edible alcohol that concentration is 75%, then ultraviolet-sterilization 20~28 is carried out to transfer room
Hour after, transfer room steady temperature is set as 30~40 DEG C, by microbial cells according to mass ratio be 1~2:4~6 inoculation
Amount is inoculated into through in step (2) treated rice, fermentation to pol is 28~32 degree, is dried in gnotobasis, acquisition rice
It is bent；
The microorganism is aspergillus oryzae (Aspergillus oryzae (Asp.oryzae))；
(4) the germination profound rice A obtained to step (1) is baked and banked up with earth；The wherein baking conditions are as follows: 130~140 DEG C bake and bank up with earth 5~
15 minutes；
(5) the wine dregs of rice of pure mellow wine be diluted within immersion 3~5 hours with the soft water of 50~60 DEG C of water temperatures, after being diluted
The wine dregs of rice；Wherein the mass ratio of the wine dregs of rice and soft water is 1:15~18；
(6) it steams 10~30 minutes, then is boiled after being sliced 10~30 minutes after removing the peel ginger, obtain Jiang Shui；Wherein in the process boiled
The mass ratio of middle ginger and soft water is 3:10~20；
(7) Jiang Shui of the wine dregs of rice and step (6) acquisition after the dilution of step (5) acquisition after mixing, then with step (3) is obtained
Meter Qu, germination profound rice B and the germination profound rice baked and banked up with earth through step (4) obtained is stirred, and is issued in 55~65 DEG C of conditions of constant temperature
It ferment 10-14 hours, is sterilized within ebuillition of heated 5~10 minutes；Wherein the mass ratio of the wine dregs of rice after the dilution and Jiang Shui are 10:
1~3, the mass ratio of the wine dregs of rice and meter Qu, germination profound rice B, the germination profound rice baked and banked up with earth through step (4) after the dilution is 5:1
~3:1~1.5:1~1.5.
2. the preparation method of wine dregs of rice ginger fermented beverage according to claim 1, which is characterized in that in step (1), rice
After fine grinding removes 25~35%, with washing rice and draining with soft water again after soft water rice steeping 6 hours, steamed rice is to well done, and cool rice is extremely
70~80 DEG C.
3. the preparation method of wine dregs of rice ginger fermented beverage according to claim 1, which is characterized in that in step (7), will walk
Suddenly (5) obtain dilution after the wine dregs of rice and step (6) obtain Jiang Shui after mixing, then with step (3) obtain meter Qu, hair
Bud profound rice B and the germination profound rice baked and banked up with earth through step (4) are stirred, and fermentation 10~14 is small under the conditions of 55~65 DEG C of constant temperature
When, pol is 28~32 degree, is sterilized within ebuillition of heated 5 minutes.
4. preparation method according to claim 1, which is characterized in that in step (3), microbial cells are inoculated with through step
(2) in treated rice, rice surface is made to plant 80% or more bacterium coverage rate.
5. preparation method according to claim 1, which is characterized in that the parameter of the soft water are as follows: pH 4~9, total hardness
(with CaCO3Meter) :≤450mg/L.
The sweet beverage of profound rice composite fermentation 6. the ginger wine dregs of rice prepared by the method as described in any one of claim 1-5 germinate
Product.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001231501A (en) * | 2000-02-22 | 2001-08-28 | Asari Toshiaki | Method for producing healthy liquor, healthy food or functional food by germinating brown rice |
| JP2004261119A (en) * | 2003-03-03 | 2004-09-24 | Gekkeikan Sake Co Ltd | Functional health food or beverage |
| JP2005087188A (en) * | 2003-02-10 | 2005-04-07 | Senya Yamanaka | Method for producing sweet rice-fermented drink |
-
2018
- 2018-10-26 CN CN201811260812.4A patent/CN109198343A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001231501A (en) * | 2000-02-22 | 2001-08-28 | Asari Toshiaki | Method for producing healthy liquor, healthy food or functional food by germinating brown rice |
| JP2005087188A (en) * | 2003-02-10 | 2005-04-07 | Senya Yamanaka | Method for producing sweet rice-fermented drink |
| JP2004261119A (en) * | 2003-03-03 | 2004-09-24 | Gekkeikan Sake Co Ltd | Functional health food or beverage |
Non-Patent Citations (2)
| Title |
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| 吴伟莉等: "富γ-氨基丁酸发芽糙米乳的制作", 《农产品加工》 * |
| 王玉炯等: "《发酵工程研究进展》", 31 March 2007, 宁夏人民出版社 * |
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