CN110613099A - Instant fermented glutinous rice and purple rice fermented glutinous rice block and production method thereof - Google Patents
Instant fermented glutinous rice and purple rice fermented glutinous rice block and production method thereof Download PDFInfo
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- CN110613099A CN110613099A CN201911023134.4A CN201911023134A CN110613099A CN 110613099 A CN110613099 A CN 110613099A CN 201911023134 A CN201911023134 A CN 201911023134A CN 110613099 A CN110613099 A CN 110613099A
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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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- 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
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Abstract
An instant fermented glutinous rice and a fermented red rice block and a production method thereof relate to the technical field of food processing, wherein at least a part of fermented red rice grains in the fermented red rice block are formed into micropores due to freeze-drying, egg white is impregnated in the micropores, and the egg white is in a freeze-dried state. Because the purple rice contains anthocyanin which has better oxidation resistance, the purple rice fermented glutinous rice block has higher effects of maintaining beauty and keeping young than the traditional fermented glutinous rice block. Meanwhile, due to the fact that egg white permeates into the rice grains, when the rice grains are brewed by using boiling water or hot water close to boiling temperature, protein contained in the egg white is denatured and expands in volume under the high-temperature condition, and therefore pores of the rice grains are filled and become full, meanwhile, under the supporting effect of the denatured protein, the brewing resistance of the rice grains is improved, the rice grains are not easy to be soaked by the hot water to be soft and rotten, and the full rice grains are full in taste.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to an instant fermented glutinous rice and purple rice wine block and a production method thereof.
Background
Fermented glutinous rice, also called as fermented glutinous rice, is a traditional snack in southern China, mainly comprises granular fermented glutinous rice and fermented liquor which is produced by fermenting the fermented glutinous rice and is mixed with the fermented glutinous rice, and the fermented glutinous rice contains more amino acids, maltose, glucose and trace alcohol. The traditional Chinese medicine considers that the fermented glutinous rice boiled eggs have the effects of nourishing yin, beautifying, promoting lactation and enlarging breast. The traditional fermented glutinous rice food is cooked at the same time, the cooking process is relatively troublesome and inconvenient to carry, and people develop instant fermented glutinous rice to overcome the defects.
The instant fermented glutinous rice is prepared by separating rice grains from fermented liquor, freeze-drying the rice grains to obtain blocks, sterilizing the fermented liquor, independently packaging, brewing the fermented glutinous rice blocks with hot water, dispersing the fermented glutinous rice blocks into rice grain granules, and adding the fermented glutinous rice juice to recover the fermented glutinous rice in a solid-liquid mixed state. Chinese patent document 105767932A discloses a method for producing instant fermented glutinous rice eggs or cubilose, wherein the fermented glutinous rice eggs produced by the method meet the requirement of convenient carrying, but when boiled water is used for brewing, because the water in the rice grains is directly sublimated in a solid state in the vacuum freeze drying process and generates a large number of micropores, hot water permeates into the rice grains through the micropores, the phenomenon that the rice grains are not resistant to soaking is easily caused, the rice grains are soft and rotten after being brewed for 1-2 minutes by using the boiled water, and the soft and rotten rice grains are not full in taste.
Disclosure of Invention
One of the purposes of the invention is to improve the brewing resistance of the fermented glutinous rice blocks in the instant fermented glutinous rice product.
In order to achieve the purpose, the invention adopts the following technical scheme: an instant fermented glutinous rice comprises separately packaged fermented juice and a freeze-dried fermented glutinous rice block, wherein rice grains of the fermented glutinous rice block are formed with micropores due to freeze-drying, and the micropores are impregnated with egg white which is in a freeze-dried state.
Similar to the instant wine capacity, the invention also provides a purple rice fermented glutinous rice block, wherein at least one part of purple rice grains are arranged in the fermented glutinous rice block, micropores are formed on all the rice grains due to freeze drying, egg white is impregnated in the micropores, and the egg white is in a freeze-dried state.
In addition, the invention also provides a production method of the purple rice wine brewing block, which comprises the following steps:
s01, separating the fermented glutinous rice juice from the rice groove by adopting a centrifugal separator;
s02, soaking the separated rice grains in soda water or purified water for 1min-30min, filtering after soaking, separating the rice grains, spreading the rice grains and placing the rice grains in a vacuum freeze dryer for freeze drying, wherein the freeze-dried rice grains form micropores, then placing the freeze-dried rice grains in an egg white solution for soaking, so that the egg white permeates the micropores of the rice grains, and filtering and separating to obtain soaked rice grains;
s03, placing the soaked rice grains in a vacuum freeze dryer, and freeze-drying and molding through a mold to obtain the purple rice wine brewing block, wherein egg white is impregnated in micropores of the rice grains of the purple rice wine brewing block, and the egg white is in a freeze-dried state.
Preferably, in step S02, the freeze-dried rice grains are soaked in the egg white solution for 1min to 10 min.
Further, in the step S02, the concentration of the egg white solution is 10% to 50%.
Also preferably, the soda water in step S02 has a pH of 7.9 to 8.5.
On the basis of the production method of the purple rice fermented glutinous rice block, the invention also provides a production method of instant fermented glutinous rice, which comprises the following steps:
s01, separating the wine juice and the rice groove in the fermented glutinous rice by adopting a centrifugal separator, and carrying out vacuum packaging on the wine juice and carrying out microwave sterilization treatment;
s02, soaking the separated rice grains in soda water or purified water for 1min-30min, filtering after soaking, separating the rice grains, spreading the rice grains and placing the rice grains in a vacuum freeze dryer for freeze drying, wherein the freeze-dried rice grains form micropores, then placing the freeze-dried rice grains in an egg white solution for soaking, so that the egg white permeates the micropores of the rice grains, and filtering and separating to obtain soaked rice grains;
s03, placing the soaked rice grains in a vacuum freeze dryer, and freeze-drying and molding the soaked rice grains through a mold to obtain fermented glutinous rice blocks, wherein egg white is impregnated in micropores of the rice grains of the fermented glutinous rice blocks, and the egg white is in a freeze-dried state;
s04, vacuum packaging the fermented glutinous rice blocks and performing microwave sterilization treatment.
Also preferably, in the above instant fermented glutinous rice preparation process, the freeze-dried grains are soaked in the egg white solution for 1-10 min in step S02; in the step S02, the concentration of the egg white solution is preferably 10% -50%, and the pH value of the soda water is preferably 7.9-8.5.
Compared with the prior art, the method is characterized in that the rice grains are freeze-dried, the egg white solution is added after freeze-drying, a large number of micropores are formed in the freeze-dried rice grains, the egg white solution can permeate into the rice grains through the micropores on the surfaces of the rice grains, and when the rice grains are brewed by using boiling water or hot water close to boiling temperature, protein contained in the egg white is denatured and expands in volume under high temperature, so that pores of the rice grains are filled and filled, meanwhile, under the supporting action of the denatured protein, the brewing resistance of the rice grains is improved, the rice grains are not easily soaked by the hot water, and the full rice grains are full in taste. In addition, the denatured protein (protein is from egg white) filled in the rice grains can bring smooth and tender feeling to the original coarse rice grains during chewing, and further improves the edible taste after brewing the fermented glutinous rice. In addition, for the fermented glutinous rice block made of the purple rice, the purple rice contains anthocyanin which has better oxidation resistance, so the fermented glutinous rice block has higher effects of maintaining beauty and keeping young than the traditional fermented glutinous rice.
Detailed Description
The following detailed description is provided to illustrate the improvement of the present invention over the prior art, and it should be noted that the following embodiments are not to be construed as limiting the scope of the present invention, and that some non-essential modifications or adjustments of the present invention by those skilled in the art are still within the scope of the present invention.
It should be noted in advance that the purple rice fermented glutinous rice block and the instant fermented glutinous rice block which are independently packaged are similar to the prior art in the whole structure, and the key difference is that: egg white permeates into micropores generated by freeze-drying the rice grains of the fermented glutinous rice blocks, and the egg white is in a freeze-dried state.
The fermented glutinous rice block with freeze-dried egg white permeated in the micropores is produced by adopting the following method:
s01, separating the fermented glutinous rice juice from the rice groove by adopting a centrifugal separator;
s02, soaking the separated rice grains in soda water (if soda water is adopted, the pH value of the soda water is controlled to be 7.9-8.5 preferably) or purified water for 1-30 min, filtering after soaking, separating the rice grains, spreading the rice grains, freeze-drying the rice grains in a vacuum freeze-drying machine, freeze-drying the rice grains to form micropores, soaking the freeze-dried rice grains in an egg white solution, generally, controlling the concentration of the egg white solution to be 10-50%, wherein too high concentration of the egg white solution is not beneficial to impregnation, the soaking time can be adjusted according to needs, generally, 1-10 min is enough, too much water is possibly absorbed by the rice grains to become too soft and rotten, and therefore, the rice grains are not beneficial to subsequent filtering and separation, and when the egg white is soaked in the micropores of the rice grains, the soaked rice grains are obtained by filtering and separation;
s03, placing the soaked rice grains in a vacuum freeze dryer, and freeze-drying and molding the soaked rice grains through a mold to freeze-dry the obtained rice grains and the egg white permeated into micropores of the rice grains so as to obtain the fermented glutinous rice block.
When it is desired to produce a complete instant fermented glutinous rice product (including separately packaged fermented glutinous rice pieces and fermented glutinous rice juice), it is only necessary to add a step of vacuum-packaging the separated fermented glutinous rice and performing microwave sterilization after separating the fermented glutinous rice juice from the rice tank at step S01, and a step of vacuum-packaging the fermented glutinous rice pieces and performing microwave sterilization after preparing the fermented glutinous rice pieces at step S03.
It can be known from the above description of the production processes of the instant fermented glutinous rice and the purple rice fermented glutinous rice block that the production processes adopted by the instant fermented glutinous rice and the purple rice fermented glutinous rice block can be completely realized by using the equipment for preparing the instant fermented glutinous rice eggs in the background technical literature, and no new equipment needs to be added in a factory. Of course, besides soaking the rice grains in the egg white solution, other methods can be adopted to make the egg white permeate into the micropores of the rice grains, for example, the egg white solution can be directly sprayed onto the surface of the freeze-dried rice grains in a spraying manner, but this method needs to add spraying equipment on the original production line, and the egg white solution usually only exists on the surface of the rice grains and is difficult to permeate into the interior of the rice grains. It should be understood that whatever method is adopted, it falls within the scope of the present invention as long as the albumen in a freeze-dried state is infiltrated into the micropores of the rice grains in the finally obtained fermented glutinous rice product.
It should be understood by those skilled in the art that the fermented glutinous rice in the above step S01 can be selected from commercially available fermented glutinous rice, and can also be produced by the following method: cooking glutinous rice into glutinous rice (or purple rice into purple rice), spreading to cool to 32-34 ℃, adding distiller's yeast into the glutinous rice, and mixing uniformly to obtain a glutinous rice-distiller's yeast mixture, wherein the weight ratio of the glutinous rice to the distiller's yeast in the glutinous rice-distiller's yeast mixture is 1200: 1-1350: 1, then filling the glutinous rice-distiller's yeast mixture into a fermentation tank, wherein the volume ratio of the glutinous rice-distiller's yeast mixture to air in the fermentation tank is 4: 1-5: and 1, finally, controlling the temperature in the fermentation tank to be 27-29 ℃ for fermenting for 32-34 hours to obtain the fermented glutinous rice.
The temperature for lyophilization in the above steps S02 and S03 may be in the range of-35 ℃ to-45 ℃, the time is in the range of 30h to 36h, and the air pressure is in the range of 30Pa to 70Pa, for example, the temperature for lyophilization may be-40 ℃, the time is 33h, and the air pressure is 50Pa, and the selection of different temperatures, times, and pressures in the above ranges does not significantly affect the edible taste of the product.
Compared with the prior process for preparing the instant fermented glutinous rice, the invention firstly freezes the rice grains, the frozen rice grains are soaked in the egg white solution, a large number of micropores are generated during the freeze-drying of the rice grains, the egg white solution can permeate into the rice grains through the micropores on the surface of the rice grains, and because the egg white permeates into the rice grains, when boiling water or hot water close to boiling temperature is used for brewing, protein contained in the egg white is denatured and expanded in volume under high temperature, so that the pores of the rice grains are filled and become full, simultaneously, under the supporting action of the denatured protein, the brewing resistance of the rice grains is improved, the rice grains are not easy to be soaked in the hot water and become soft, and the full rice grains also become full in taste. In addition, the denatured protein (protein is from egg white) filled in the rice grains can bring smooth and tender feeling to the rice grains with rough mouthfeel during chewing, and further improves the edible mouthfeel after brewing the fermented glutinous rice. In the fermented glutinous rice block made of the purple rice, because the purple rice contains anthocyanin which has better oxidation resistance, the fermented glutinous rice block has higher beauty maintaining and young keeping effects than the traditional fermented glutinous rice block.
The above-described embodiments are preferred implementations of the present invention, and the present invention can be implemented in other ways, and any obvious alternative is within the scope of the present invention without departing from the concept of the present invention.
Some descriptions of the present invention have been simplified in order to make it easier for those skilled in the art to understand the improvement of the present invention over the prior art, and some other elements have been omitted from this document for clarity, and those skilled in the art should recognize that these omitted elements may also constitute the content of the present invention.
Claims (10)
1. The fast food fermented glutinous rice comprises separately packaged fermented juice and freeze-dried fermented glutinous rice blocks, wherein the fermented glutinous rice grains of the fermented glutinous rice blocks are formed with micropores due to freeze-drying, and the fast food fermented glutinous rice is characterized in that: the micropores are impregnated with egg white, and the egg white is in a freeze-dried state.
2. The purple rice wine brewing block is characterized in that: at least one part of purple rice grains in the fermented glutinous rice block are formed into micropores due to freeze-drying, egg white is impregnated in the micropores, and the egg white is in a freeze-dried state.
3. The production method of the purple rice fermented glutinous rice block is characterized by comprising the following steps:
s01, separating the wine juice and the rice groove in the fermented glutinous rice made of purple rice by adopting a centrifugal separator;
s02, soaking the separated rice grains in soda water or purified water for 1min-30min, filtering after soaking, separating the rice grains, spreading the rice grains and placing the rice grains in a vacuum freeze dryer for freeze drying, wherein the freeze-dried rice grains form micropores, then placing the freeze-dried rice grains in an egg white solution for soaking, so that the egg white permeates the micropores of the rice grains, and filtering and separating to obtain soaked rice grains;
s03, placing the soaked rice grains in a vacuum freeze dryer, and freeze-drying and molding through a mold to obtain the purple rice wine brewing block, wherein egg white is impregnated in micropores of the rice grains of the purple rice wine brewing block, and the egg white is in a freeze-dried state.
4. The method for producing the purple rice wine brewing block according to claim 3, wherein the method comprises the following steps: in step S02, the freeze-dried rice grains are soaked in the egg white solution for 1-10 min.
5. The method for producing the fermented glutinous rice block according to claim 4, wherein: in the step S02, the concentration of the egg white solution is 10% -50%.
6. The method for producing the fermented glutinous rice block according to any one of claims 3 to 5, wherein: the pH of the soda water in step S02 is 7.9-8.5.
7. The production method of the instant fermented glutinous rice is characterized by comprising the following steps:
s01, separating the wine juice and the rice groove in the fermented glutinous rice by adopting a centrifugal separator, and carrying out vacuum packaging on the wine juice and carrying out microwave sterilization treatment;
s02, soaking the separated rice grains in soda water or purified water for 1min-30min, filtering after soaking, separating the rice grains, spreading the rice grains and placing the rice grains in a vacuum freeze dryer for freeze drying, wherein the freeze-dried rice grains form micropores, then placing the freeze-dried rice grains in an egg white solution for soaking, so that the egg white permeates the micropores of the rice grains, and filtering and separating to obtain soaked rice grains;
s03, placing the soaked rice grains in a vacuum freeze dryer, and freeze-drying and molding the soaked rice grains through a mold to obtain fermented glutinous rice blocks, wherein egg white is impregnated in micropores of the rice grains of the fermented glutinous rice blocks, and the egg white is in a freeze-dried state;
s04, vacuum packaging the fermented glutinous rice blocks and performing microwave sterilization treatment.
8. The method for producing instant fermented glutinous rice according to claim 7, wherein: in step S02, the freeze-dried rice grains are soaked in the egg white solution for 1-10 min.
9. The method for producing instant fermented glutinous rice according to claim 8, wherein: in the step S02, the concentration of the egg white solution is 10% -50%.
10. The method for producing instant fermented glutinous rice according to any one of claims 7 to 9, wherein: the pH of the soda water in step S02 is 7.9-8.5.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
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| CN2019107213228 | 2019-08-06 | ||
| CN201910721322.8A CN110313591A (en) | 2019-08-06 | 2019-08-06 | Fast food type fermented glutinous rice egg or fermented glutinous rice bird's nest |
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| CN110613099A true CN110613099A (en) | 2019-12-27 |
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| CN201910721322.8A Pending CN110313591A (en) | 2019-08-06 | 2019-08-06 | Fast food type fermented glutinous rice egg or fermented glutinous rice bird's nest |
| CN201911023134.4A Pending CN110613099A (en) | 2019-08-06 | 2019-10-25 | Instant fermented glutinous rice and purple rice fermented glutinous rice block and production method thereof |
| CN201911023133.XA Pending CN110613098A (en) | 2019-08-06 | 2019-10-25 | Freeze-dried purple rice fermented glutinous rice egg or cubilose and production method thereof |
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| CN112322406A (en) * | 2020-11-17 | 2021-02-05 | 深圳市大小时代国际创意文化有限公司 | Cubilose wine and preparation method thereof |
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| WO2001033980A1 (en) * | 1999-10-25 | 2001-05-17 | Oregon Freeze Dry, Inc. | Introduction of additives into freeze dried products |
| CN105767932A (en) * | 2016-03-16 | 2016-07-20 | 粉嫩公主生物科技有限公司耒阳分公司 | Production method of instant sweet fermented rice egg/bird's nest |
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| CN102304446B (en) * | 2011-08-11 | 2012-10-17 | 湖南农业大学 | Freeze-dried fermented glutinous rice and preparation method thereof |
| KR101454600B1 (en) * | 2013-09-23 | 2014-11-03 | 주식회사 미앤미 | Preparing Method for Glutinous Rice Cake Using Non-glutinous Rice and Konjac Colloid, Non-glutinous Rice Prepared Therefrom |
| CN105360920A (en) * | 2015-12-11 | 2016-03-02 | 四川农业大学 | Fruity fermented glutinous rice and preparation method thereof |
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2019
- 2019-08-06 CN CN201910721322.8A patent/CN110313591A/en active Pending
- 2019-10-25 CN CN201911023134.4A patent/CN110613099A/en active Pending
- 2019-10-25 CN CN201911023133.XA patent/CN110613098A/en active Pending
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| WO2001033980A1 (en) * | 1999-10-25 | 2001-05-17 | Oregon Freeze Dry, Inc. | Introduction of additives into freeze dried products |
| CN105767932A (en) * | 2016-03-16 | 2016-07-20 | 粉嫩公主生物科技有限公司耒阳分公司 | Production method of instant sweet fermented rice egg/bird's nest |
| CN106085758A (en) * | 2016-07-16 | 2016-11-09 | 湖北新美香食品有限公司 | A kind of processing method of vacuum lyophilization egg flower rice wine |
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| Title |
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| 刘洋主编: "《食品化学》", 31 January 2018, 中国轻工业出版社 * |
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| CN110313591A (en) | 2019-10-11 |
| CN110613098A (en) | 2019-12-27 |
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