CN110724614A - Preparation method of coix seed fermented glutinous rice - Google Patents
Preparation method of coix seed fermented glutinous rice Download PDFInfo
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- CN110724614A CN110724614A CN201911064448.9A CN201911064448A CN110724614A CN 110724614 A CN110724614 A CN 110724614A CN 201911064448 A CN201911064448 A CN 201911064448A CN 110724614 A CN110724614 A CN 110724614A
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- 244000077995 Coix lacryma jobi Species 0.000 title claims abstract description 107
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 36
- 235000009566 rice Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 35
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 238000002791 soaking Methods 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 41
- 210000000582 semen Anatomy 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 239000008213 purified water Substances 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 6
- 241000209205 Coix Species 0.000 claims description 5
- 240000005979 Hordeum vulgare Species 0.000 claims description 5
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 5
- 239000008223 sterile water Substances 0.000 claims description 5
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 abstract description 9
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 abstract description 9
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 abstract description 9
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 abstract description 9
- 229940074393 chlorogenic acid Drugs 0.000 abstract description 9
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 abstract description 9
- 235000001368 chlorogenic acid Nutrition 0.000 abstract description 9
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 abstract description 9
- YQUVCSBJEUQKSH-UHFFFAOYSA-N protochatechuic acid Natural products OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 abstract description 9
- WKOLLVMJNQIZCI-UHFFFAOYSA-N vanillic acid Chemical compound COC1=CC(C(O)=O)=CC=C1O WKOLLVMJNQIZCI-UHFFFAOYSA-N 0.000 abstract description 9
- TUUBOHWZSQXCSW-UHFFFAOYSA-N vanillic acid Natural products COC1=CC(O)=CC(C(O)=O)=C1 TUUBOHWZSQXCSW-UHFFFAOYSA-N 0.000 abstract description 9
- 239000002994 raw material Substances 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 5
- 239000004480 active ingredient Substances 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 abstract 2
- 239000008107 starch Substances 0.000 abstract 2
- 235000019698 starch Nutrition 0.000 abstract 2
- 241000894006 Bacteria Species 0.000 abstract 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 235000017807 phytochemicals Nutrition 0.000 description 1
- 229930000223 plant secondary metabolite Natural products 0.000 description 1
- -1 polyphenol compound Chemical class 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Images
Classifications
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- C—CHEMISTRY; METALLURGY
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method of coix seed fermented glutinous rice. The invention completely takes the coix seeds as raw materials and the auxiliary materials as distiller's yeast, and the coix seed fermented glutinous rice is prepared by the steps of soaking, stewing, cooling and fermenting. The method is based on the principle that saccharifying bacteria decompose starch in the fermentation process and convert the starch into glucose, takes the coix seeds as raw materials, and utilizes sweet distiller's yeast to ferment the coix seeds, so that sour, sweet and delicious coix seed fermented glutinous rice is prepared. After the fermentation of the coix seeds, the contents of chlorogenic acid and vanillic acid which are active ingredients are obviously improved, the oxidation resistance is enhanced, and the blank in the invention of the coix seed fermented glutinous rice is filled.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of coix seed fermented glutinous rice.
Background
Coix seed (Coix chinensis Tod.) also called Coix seed, Coix lacryma-jobi seed, and semen Setariae is seed of Gramineae plant Coix lacryma-jobi. Because the pearl barley has high nutritive value and has nourishing function, the pearl barley is praised as the king of the world gramineous plants. The coix seed belongs to a substance used as both medicine and food, has high edible safety while playing a plurality of pharmacological actions, and is attributed to more phytochemicals in the coix seed. Polyphenol is a polyphenol compound widely existing in plants, has strong antioxidant capacity and has a prevention effect on a plurality of chronic diseases, and polyphenol substances in the coix seeds are also one of main active substances of the coix seeds playing a plurality of physiological functions, wherein chlorogenic acid and vanillic acid are detected to be main free active ingredients in the coix seeds, and the content of the chlorogenic acid and the vanillic acid is obviously improved in the fermentation process. The coix seed fermented glutinous rice is nutritional health care wine prepared by fermenting coix seeds serving as main raw materials, and can retain the nutritional value of the coix seeds to the maximum extent. In recent years, a plurality of coix seed health-care foods appear at home and abroad, the development prospect of the coix seeds is very wide, however, the coix seed fermented glutinous rice has a large blank in the aspect of the coix seed fermented glutinous rice, and the coix seed fermented glutinous rice which can fully exert the functions of the coix seeds does not appear.
At present, the prior art is a preparation method of fermented glutinous rice which takes roxburgh rose and coix seed as auxiliary materials and is added with a plurality of other raw materials, and the technical schemes are about the same and are soaking, stewing, cooling and fermenting. However, various nutritional values of the coix seeds are not fully exerted, and the invention fills the blank in the aspect.
Disclosure of Invention
The invention aims to invent fermented glutinous rice completely taking coix seeds as main materials, and maximize the nutritive value of the coix seeds. The invention completely takes the coix seeds as raw materials and the auxiliary materials as distiller's yeast, maximizes the function of the coix seeds and prepares the coix seed fermented glutinous rice which has the functions of eliminating dampness, whitening skin, and good fragrance and taste.
In order to achieve the above object, the present invention provides a method for preparing fermented pearl barley, comprising the steps of:
s1, soaking: selecting full and impurity-free coix seeds, cleaning, and soaking in water for 20-25 h to obtain coix seeds A;
s2, cooking: steaming the coix seed A soaked in the step S1 at 90-100 ℃ for 45-55 min to obtain steamed coix seed;
s3, cooling: cooling the steamed coix seeds obtained in the step S2 to 30-35 ℃, and draining to obtain coix seeds B;
s4, fermentation: adding distiller' S yeast and water into the coix seed B obtained in the step S3, uniformly stirring, and fermenting for 45-50 h at 30-35 ℃ to obtain coix seed fermented glutinous rice; wherein the addition amount of the distiller's yeast is 0.8-1.2% of the weight of the coix seed B, and the addition amount of water is 100-120% of the weight of the coix seed B; wherein the water is sterile water.
Preferably, the soaking temperature in step S1 is 20 to 25 ℃.
Preferably, in step S3, the cooling step is to shower with water or naturally cool.
Preferably, the sterile water in step S4 is purified water.
In a preferred mode, the preparation method of the coix seed fermented glutinous rice comprises the following steps:
s1, soaking: selecting full and impurity-free coix seeds, cleaning, and soaking in water at 25 deg.C for 25h to obtain coix seeds A;
s2, cooking: steaming Coicis semen A soaked in cold water at 100 deg.C for 55min to obtain steamed Coicis semen;
s3, cooling: naturally cooling the steamed coix seeds in the step S2 to 35 ℃, and draining to obtain coix seeds B;
s4, fermentation: adding distiller' S yeast and purified water into the coix seed B obtained in the step S3, uniformly stirring, and fermenting for 50h at 35 ℃ to obtain coix seed fermented glutinous rice; wherein the addition amount of the distiller's yeast is 1.2% of the weight of the coix seed B, and the addition amount of the water is 120% of the weight of the coix seed B.
The invention has the beneficial effects that: the invention is completely prepared by taking the coix seeds as raw materials and taking the auxiliary materials as distiller's yeast, and the invention prepares a brand new fermented glutinous rice, keeps the active ingredients of the coix seeds, maximizes the antioxidation function of the coix seeds, and prepares the fermented glutinous rice with the antioxidation function.
Experiments show that the coix seed used for making the fermented glutinous rice has the highest content of chlorogenic acid and vanillic acid which are 1.05 mu g/g and 0.74 mu g/g respectively, and the contents of the two acids in the fermented glutinous rice liquid are obviously improved in the fermentation process of the fermented glutinous rice, as shown in Table 1.
TABLE 1 content of chlorogenic acid and vanillic acid in fermented pearl barley
| Fermentation time/h | Chlorogenic acid (mu g/ml) | Vanillic acid (mu g/ml) |
| 12 | 1.92 | 2.3 |
| 24 | 1.47 | 1.96 |
| 36 | 3.36 | 3.82 |
| 48 | 6.1 | 3.81 |
Drawings
FIG. 1 is a process flow chart of the preparation method of the coix seed fermented glutinous rice of the invention.
Detailed Description
The invention is further illustrated by the following specific examples.
The koji used in the following examples was Angel sweet koji (manufacturer: Angel Yeast Co., Ltd.; trade number: 6917790973060)
Example 1
A preparation method of coix seed fermented glutinous rice comprises the following steps:
s1, soaking: selecting full and impurity-free coix seeds, cleaning, and soaking in water at 20 ℃ for 20h to obtain coix seeds A;
s2, cooking: steaming Coicis semen A soaked in cold water at 90 deg.C for 45min to obtain steamed Coicis semen;
s3, cooling: showering the steamed coix seeds obtained in the step S2 by water, cooling to 30 ℃, and draining to obtain coix seeds B;
s4, fermentation: adding distiller' S yeast and water into the coix seed B obtained in the step S3, stirring uniformly, and fermenting for 45h at 30 ℃ to obtain coix seed fermented glutinous rice; wherein the addition amount of the distiller's yeast is 0.8 percent of the weight of the coix seed B, and the addition amount of water is 100 percent of the weight of the coix seed B; wherein the water is purified water.
Example 2
A preparation method of coix seed fermented glutinous rice comprises the following steps:
s1, soaking: selecting full and impurity-free coix seeds, cleaning, and soaking in water at 25 deg.C for 25h to obtain coix seeds A;
s2, cooking: steaming Coicis semen A soaked in cold water at 100 deg.C for 55min to obtain steamed Coicis semen;
s3, cooling: naturally cooling the steamed coix seeds in the step S2 to 35 ℃, and draining to obtain coix seeds B;
s4, fermentation: adding distiller' S yeast and water into the coix seed B obtained in the step S3, stirring uniformly, and fermenting for 50h at 35 ℃ to obtain coix seed fermented glutinous rice; wherein the addition amount of the distiller's yeast is 1.2 percent of the weight of the coix seed B, and the addition amount of water is 120 percent of the weight of the coix seed B; wherein the water is purified water.
Example 3
S1, soaking: selecting full and impurity-free coix seeds, cleaning, and soaking in water at 23 ℃ for 22h to obtain coix seeds A;
s2, cooking: steaming Coicis semen A soaked in cold water at 95 deg.C for 50min to obtain steamed Coicis semen;
s3, cooling: showering the steamed coix seeds obtained in the step S2 by water, cooling to 33 ℃, and draining to obtain coix seeds B;
s4, fermentation: adding distiller' S yeast and water into the coix seed B obtained in the step S3, stirring uniformly, and fermenting for 48h at 33 ℃ to obtain coix seed fermented glutinous rice; wherein the addition amount of the distiller's yeast is 1% of the weight of the coix seed B, and the addition amount of water is 110% of the weight of the coix seed B; wherein the water is purified water.
The liquids in the prepared coix seed fermented glutinous rice are respectively taken for analysis to obtain the contents of chlorogenic acid and vanillic acid, which are all higher as shown in table 2.
TABLE 2 content of chlorogenic acid and vanillic acid in fermented glutinous rice of Job's tears
| Sample (I) | Chlorogenic acid (mu g/ml) | Vanillic acid (mu g/ml) |
| Example 1 | 5.74 | 3.76 |
| Example 2 | 5.91 | 3.84 |
| Example 3 | 5.42 | 3.91 |
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (5)
1. A preparation method of coix seed fermented glutinous rice is characterized by comprising the following steps:
s1, soaking: cleaning the coix seeds, and soaking the coix seeds in water for 20-25 h to obtain coix seeds A;
s2, cooking: steaming the coix seed A obtained in the step S1 at 90-100 ℃ for 45-55 min to obtain steamed coix seed;
s3, cooling: cooling the steamed coix seeds obtained in the step S2 to 30-35 ℃, and draining to obtain coix seeds B;
s4, fermentation: adding distiller' S yeast and sterile water into the coix seed B obtained in the step S3, uniformly stirring, and fermenting for 45-50 h at 30-35 ℃ to obtain coix seed fermented glutinous rice; wherein the addition amount of the distiller's yeast is 0.8-1.2% of the weight of the coix seed B, and the addition amount of the sterile water is 100-120% of the weight of the coix seed B.
2. The method for preparing fermented glutinous rice of Job' S tears according to claim 1, wherein the temperature of soaking in step S1 is 20-25 ℃.
3. The method for preparing fermented glutinous rice of Job' S tears as claimed in claim 1, wherein the cooling step of S3 is to wash or cool with water.
4. The method for preparing fermented glutinous rice of Job' S tears according to claim 1, wherein the sterile water of step S4 is purified water.
5. The method for preparing fermented pearl barley according to claim 1, comprising the steps of:
s1, soaking: cleaning Coicis semen, soaking in water at 25 deg.C for 25 hr to obtain Coicis semen A;
s2, cooking: steaming the coix seed A obtained in the step S1 at 100 ℃ for 55min to obtain steamed coix seed;
s3, cooling: cooling the steamed coix seeds in the step S2 to 35 ℃, and draining to obtain coix seeds B;
s4, fermentation: adding distiller' S yeast and purified water into the coix seed B obtained in the step S3, uniformly stirring, and fermenting for 50h at 35 ℃ to obtain coix seed fermented glutinous rice; wherein the addition amount of the distiller's yeast is 1.2% of the weight of the coix seed B, and the addition amount of the water is 120% of the weight of the coix seed B.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113100405A (en) * | 2021-05-14 | 2021-07-13 | 绍兴市果哥食品科技有限公司 | Low-temperature fried fruit and vegetable crisp chips and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07231774A (en) * | 1994-02-24 | 1995-09-05 | Kikkoman Corp | Preparation of glutinous rice malt and preparation of 'mirin' using the malt |
| CN110016403A (en) * | 2017-10-17 | 2019-07-16 | 成都蜀之源酒业有限公司 | Glutinous myotonin wine-making technology |
-
2019
- 2019-11-04 CN CN201911064448.9A patent/CN110724614A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07231774A (en) * | 1994-02-24 | 1995-09-05 | Kikkoman Corp | Preparation of glutinous rice malt and preparation of 'mirin' using the malt |
| CN110016403A (en) * | 2017-10-17 | 2019-07-16 | 成都蜀之源酒业有限公司 | Glutinous myotonin wine-making technology |
Non-Patent Citations (4)
| Title |
|---|
| 吴素萍: "薏米醪糟酒的工艺条件研究", 《粮食与饲料工业》 * |
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| 李兰等: "薏米红曲酒的酿造", 《酿酒》 * |
| 陈晓凡: "薏米酿醪糟的做法及功效", 《HTTPS://YANGSHENG.120ASK.COM/ARTICLE/44128.HTML》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113100405A (en) * | 2021-05-14 | 2021-07-13 | 绍兴市果哥食品科技有限公司 | Low-temperature fried fruit and vegetable crisp chips and preparation method thereof |
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