CN110236097A - The new process of vegetable powder is steamed in a kind of brewing - Google Patents
The new process of vegetable powder is steamed in a kind of brewing Download PDFInfo
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- CN110236097A CN110236097A CN201910545224.3A CN201910545224A CN110236097A CN 110236097 A CN110236097 A CN 110236097A CN 201910545224 A CN201910545224 A CN 201910545224A CN 110236097 A CN110236097 A CN 110236097A
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- 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 the new processes that vegetable powder is steamed in a kind of brewing, rice is eluriated into clean immersion 24 hours or so later first, then pressure vessel only not in rise steaming 10 minutes or so, it is cool to natural temperature therewith, start to be inoculated under 38 DEG C or so of temperature again monascus according to the ratio 1% of rice amount and distiller's yeast 0.15% is three-in-one be stirred after be moved to and enter koji-making for the first time among the room of cellar and cultivate, 35 DEG C of environment lower 50 hours or so view feelings wait the completion of first time koji-making；Second of fermentation is carried out after the completion of first time koji-making again, bent rice, which mixes and stirs to be packed into close after compacting in container according to 10% salinity ratio, enters later stage fermentation, so far can store ferment after a week and finish；Meter Jin Hang of the cellar ferment after good is finally air-dried, or the very good grind up of degree is pulverized by the meter Gan Zhi that heat treatment allows it to store ferment.The effect of preparation process of the present invention is simple, and nutrition is delicious, and nutrient is advantageously more healthy than traditional rice flour in the past, plays foot food appetizing, and be eaten for a long time and can improve the immunity of the human body.
Description
Technical field
The present invention relates to brewing ferment technical fields, and in particular to the new process of vegetable powder is steamed in a kind of brewing.
Background technique
The general white particle for steaming vegetable powder is thinner, and the red particle for steaming vegetable powder is thicker, and the rice flour that blender types it out,
Grain does not ensure that substantially uniformity, and what always some was thick has carefully, also added with salt, monosodium glutamate, pepper inside red steaming vegetable powder on the market
The condiments such as powder, even if having added condiments, taste or inadequate when steaming dish still will add salt to season, but add again
Salt, ratio is not to grasp very well.Traditional steamed meat powder steaming vegetable powder monomer is very simple, and nutritional ingredient is fewer, not healthy enough,
And also bad nutrient is even more to differ greatly to its food flavor.
In conclusion the present invention devises a kind of new process of brewing steaming vegetable powder.
Summary of the invention
In view of the shortcomings of the prior art, object of the present invention is to be to provide a kind of new process of brewing steaming vegetable powder,
The effect of preparation process is simple, and nutrition is delicious, and nutrient is advantageously more healthy than traditional rice flour in the past, plays foot food appetizing,
And being eaten for a long time can improve the immunity of the human body.
To achieve the goals above, the present invention is to realize by the following technical solutions: the new of vegetable powder is steamed in a kind of brewing
Technique, comprising the following steps:
1, first will rice eluriate it is clean after impregnate 24 hours or so, then pressure vessel only not in rise and steam 10 minutes left sides
The right side, it is cool to natural temperature therewith, then start to be inoculated with monascus according to 1% He of ratio of rice amount under 38 DEG C or so of temperature
Distiller's yeast 0.15% is three-in-one be stirred after be moved among the room of cellar and enter the cultivation of koji-making for the first time, 35 DEG C environment lower 50 hours or so
First time koji-making is waited to complete depending on feelings；
2, second of fermentation is carried out after the completion of first time koji-making again, bent rice is mixed and stirred to be packed into container according to 10% salinity ratio and is compacted
Rear enclosed enter later stage fermentation well, so far can store ferment after a week and finish；
3, meter Jin Hang of the cellar ferment after good is finally air-dried, or is pulverized by the meter Gan Zhi that heat treatment allows it to store ferment
The very good grind up of degree；
4, the meter Jin Hang in step 3 is pulverized into powder, that is, is prepared into steaming vegetable powder, then sell in the market by being packaged into.
Beneficial effects of the present invention:
1, the bent element in cellar steams vegetable powder and rice flour for steamed meat now with the non-same nutrient of root, and great advantage is the advantageous body of more nutrition
It is that monocrystalline diversification is combined needed for health；This quality be originated from rice through monascus koji-making to its fermentation sheerly make and
At a kind of novel cellar ferment element red yeast rice element, though make this rice flour seem monocrystal physics matter, its ferment by monascus ruber
Element comes out natural delicious element compound health password produced by itself root, and red yeast rice mouldy rice is that science has foundation to turn out to be
Healthy food materials, the nutritive value beyond previous different classes of usual rice flour, can allow life to become lighter and simple, make one
It is more handy in cooking, allow food materials to become delicious dish by this steaming vegetable powder, step is simpler, zero additive, more
Delicious safety！
2, this cellar ferment rice flour be derived from red yeast rice mould brew, monascus rich in protein, fat, carbohydrate vitamin and calcium,
The nutrients such as phosphorus, iron.Monascus rice has the function of lowering blood pressure and blood fat, and contained song rice mycin K can prevent generation gallbladder solid
Alcohol.Red yeast rice starch rich in and phytoprotein can supplement the physical strength of consumption and maintain body normal body temperature.Monascus
Meter Fu Han numerous nutrient, wherein the abundantest with irony, therefore the effect of enrich blood and prevent anaemia.Red yeast rice mould includes
Phosphorus abundant, vitamin A, B crowd, then can improve the defect such as malnutritive, yctalopia and athlete's foot can effectively releive fatigue, smart again
The symptoms such as refreshing depressed and insomnia.The substances such as floating acid, vitamin E contained by red yeast rice bacterium, paddy Fang Gan Tie-up amino acid then have containment cancer object
The effect of matter, it is especially even more obvious to the effect to prevent colon cancer.Red yeast rice mould compared with chemical haematochrome, have it is nontoxic,
The effect of advantage of safety and also reinforcing spleen to promote digestion, activating microcirculation and removing stasis medicinal.
3, ferment steaming in this cellar is introduced a fine variety by red yeast rice bacterium in conjunction with rice Qu Danti and the more preferable promotion of pairing fermentation, is sent out by red yeast rice
Co-Q10 is separated after ferment, itself is the native oxidant that cell itself generates again, the peroxidating of DNA mitochondrial DNA can be inhibited,
There is the protection complete function of biofilm structure.There is non-specific humidification to immunity, the phagocytic rate of phagocyte can be improved
Increase the generation of antibody, improves T cell function.
Specific embodiment
To be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, below with reference to
Specific embodiment, the present invention is further explained.
Present embodiment uses following technical scheme: the new process of vegetable powder is steamed in a kind of brewing, comprising the following steps:
1, first will rice eluriate it is clean after impregnate 24 hours or so, then pressure vessel only not in rise and steam 10 minutes left sides
The right side, it is cool to natural temperature therewith, then start to be inoculated with monascus according to 1% He of ratio of rice amount under 38 DEG C or so of temperature
Distiller's yeast 0.15% is three-in-one be stirred after be moved among the room of cellar and enter the cultivation of koji-making for the first time, 35 DEG C environment lower 50 hours or so
First time koji-making is waited to complete depending on feelings；
2, second of fermentation is carried out after the completion of first time koji-making again, bent rice is mixed and stirred to be packed into container according to 10% salinity ratio and is compacted
Rear enclosed enter later stage fermentation well, so far can store ferment after a week and finish；
3, meter Jin Hang of the cellar ferment after good is finally air-dried, or is pulverized by the meter Gan Zhi that heat treatment allows it to store ferment
The very good grind up of degree；
4, the meter Jin Hang in step 3 is pulverized into powder, that is, is prepared into steaming vegetable powder, then sell in the market by being packaged into.
" cellar ferment steams vegetable powder " of present embodiment brewing fermentation, is that vegetable powder basis is steamed with traditional steamed meat powder above
The one kind developed, which possesses, steams vegetable powder rich in a variety of health elements, stores ferment element of volume, very nutrient health for pure brewing, stores ferment
Steam vegetable powder be rice is eluriated it is net after impregnate a few hours, pressure vessel meter rises to steam about 10 minutes and cool therewith open to natural temperature
Beginning inoculation monascus enters koji-making cultivation for the first time according to three-in-one mix and stir of ratio 1% and distiller's yeast 0.15% of rice amount later, and 35
View feelings waited koji-making to complete DEG C environment lower 50 hours or so；Need to take second of fermentation after the completion of first time koji-making, bent rice according to
10% salinity ratio mixes and stirs to be packed into close after compacting in container and so far can store ferment after a week into later stage fermentation and finish；?
Meter Jin Hang after cellar ferment is good is finally air-dried, or heat treatment and etc. so that the meter Gan Zhi of its cellar ferment is pulverized that degree is very good to be ground into
Powder, which can become, steams vegetable powder；This cellar ferment steam vegetable powder be take rice fermentation element naturally mouldization and naturally fermentation change allow its generation
The unique sweet steaming dish rice flour of deep burnt odor out allows people to obtain the natural tasty agents flavouring of brewing ferment element, can
Delicious food is steamed, a kind of new technique using whole process without compound prescription is made with pure brewing cellar ferment element, allows and cook more
Simple more convenient and quicker；Steamed rice powder made of the ferment of this cellar is different from previous traditional monomer steaming dish rice flour, and traditional steaming vegetable powder is complete
The full complexing agent that relies on is rice and bacterium song edible salt three unifies and completes cellar ferment mouldization turn as addition, for the present invention is outstanding
Change allows after meter aspergillus saccharification, is allowed to element needed for fermentation allows steaming vegetable powder of the invention to obtain best nutritional health.
This cellar ferment steam vegetable powder can with Monascus increases and be presented that coffee brown color depth is red or aubergine between color, steam
The ruddy burnt odor of the dish that vegetable powder steams is unique, enjoys endless aftertastes, and no matter steams which kind of dish can remove the fishy smell powder of itself
Perfume (or spice) is that tradition is steamed less than vegetable powder.It is immature on the basis of past rice flour for steamed meat monomer that the present invention, which stores ferment to steam vegetable powder,
It develops in conjunction with practice brewing ferment fermentation synthesis in theory result.
Present embodiment is suitable for kitchen and culinary art delicacies, is suitable for the class diet culture of Chinese style Chinese meal.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (1)
1. the new process that vegetable powder is steamed in a kind of brewing, which comprises the following steps:
(1), first will rice eluriate it is clean after impregnate 24 hours or so, then pressure vessel only not in rise and steam 10 minutes left sides
The right side, it is cool to natural temperature therewith, then start to be inoculated with monascus according to 1% He of ratio of rice amount under 38 DEG C or so of temperature
Distiller's yeast 0.15% is three-in-one be stirred after be moved among the room of cellar and enter the cultivation of koji-making for the first time, 35 DEG C environment lower 50 hours or so
First time koji-making is waited to complete depending on feelings；
(2), second of fermentation is carried out after the completion of first time koji-making again, bent rice mixes and stirs according to 10% salinity ratio and is packed into container internal pressure
The rear enclosed of reality enters well later stage fermentation, so far can store ferment after a week and finish；
(3), meter Jin Hang of the cellar ferment after good is finally air-dried, or is ground by the meter Gan Zhi that heat treatment allows it to store ferment
The very good grind up of broken degree；
(4), the meter Jin Hang in step (3) is pulverized into powder, that is, is prepared into steaming vegetable powder, then sell in the market by being packaged into.
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| CN201910545224.3A CN110236097A (en) | 2019-06-21 | 2019-06-21 | The new process of vegetable powder is steamed in a kind of brewing |
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| CN110236097A true CN110236097A (en) | 2019-09-17 |
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2019
- 2019-06-21 CN CN201910545224.3A patent/CN110236097A/en active Pending
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| 丁湖广: "福建红曲的特色及传统生产工艺", 《中国调味品》 * |
| 吴凡: "发酵法制红曲米", 《山东食品科技》 * |
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Application publication date: 20190917 |