CN110747086A - Purple rice enzyme and preparation method thereof - Google Patents
Purple rice enzyme and preparation method thereof Download PDFInfo
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- CN110747086A CN110747086A CN201911117689.5A CN201911117689A CN110747086A CN 110747086 A CN110747086 A CN 110747086A CN 201911117689 A CN201911117689 A CN 201911117689A CN 110747086 A CN110747086 A CN 110747086A
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- purple rice
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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
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- General Engineering & Computer Science (AREA)
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- Cereal-Derived Products (AREA)
Abstract
The invention discloses purple rice enzyme and a preparation method thereof. The purple rice enzyme mainly comprises 100-120 parts of high-quality purple rice, 2-3 parts of protease (such as papain), 2-3 parts of composite probiotics, 1-2 parts of polygonum hydropiper distiller's yeast (southern Xiaoqu) and 160-180 parts of purified water. The preparation principle is that the purple rice is subjected to composite fermentation by adopting composite probiotics and polygonum hydropiper distiller yeast. The method comprises the specific steps of beating the purple cereals into rice by a small-sized rice beating machine, deeply soaking for 5-6 hours, then cooking to be gelatinized, then spreading for cooling, adding protease, composite probiotics, distiller's yeast and water, uniformly stirring, carrying out primary fermentation, adding water for the second time, then squeezing and filtering, and finally packaging and sterilizing to obtain the finished product. The product of the invention contains rich amino acid, glucose, organic acid, various probiotics and the like, contains trace alcohol content (VO of less than 0.5%), has purple and bright color and luster, fragrant and comfortable smell and moderate sweet and sour taste, and has better effects of promoting digestion, improving the integral gastrointestinal function and the like.
Description
Technical Field
The invention belongs to the field of enzyme processing and production, and particularly relates to a preparation method of purple rice enzyme.
Background
The purple rice is a common food in life, is purple black in color, fragrant and sweet in taste, sweet but not greasy, and has high protein and cellulose content, so that the nutrition is rich and comprehensive, and related products on the market are many.
Disclosure of Invention
The invention aims to provide a preparation method of purple rice ferment, which is beneficial to enriching the types of ferment in the market, optimizing the preparation process of the ferment and improving the quality.
The purpose of the invention can be realized by the following technical scheme:
selecting 100-120 parts of high-quality purple rice, 2-3 parts of protease (such as papain), 2-3 parts of composite probiotics, 1-2 parts of polygonum hydropiper distiller yeast (southern Xiaoqu) and 160-180 parts of purified water.
(1) And (3) milling the purple rice into rice by a small rice milling machine, and soaking for 5-6 h.
(2) Cooking until the purple rice is completely gelatinized.
(3) And spreading and cooling the purple rice paste to 30-32 ℃.
(4) Adding protease, composite probiotics and distiller's yeast into the purple rice paste, and mixing with water
(5) After initial fermentation, the water is added for 3 to 4 months in a pottery jar for the second time.
(6) Squeezing the fermented product, and filtering.
(7) Checking the components and packaging into bottles.
(8) Sterilizing with ultraviolet rays to obtain the final product.
The invention has the beneficial effects that: the product and the method of the invention completely reserve various nutrient components of the purple rice, not only decompose protein in the rice to generate a large amount of amino acid components, but also decompose rice starch completely to generate nutrient substances such as glucose and various organic acids. The beverage has purple and bright color, fragrant and comfortable smell, moderate sour and sweet taste and rich nutrition, and has better effects of improving the functions of intestines and stomach, promoting digestion, removing heavy metals and free radicals in human bodies and the like.
Detailed Description
The technical solution of the present invention will be further described with reference to the following examples.
Example 1
(1) Selecting 100 parts of high-quality purple rice, 2 parts of protease (such as papain and the like), 2 parts of composite probiotics, 1 part of polygonum hydropiper distiller's yeast (southern Xiaoqu) and 160 parts of purified water.
(2) And (3) beating the purple rice into rice by a small rice beating machine, and soaking for 5 hours, wherein the water for soaking is deep underground spring water or high mountain natural spring water, and the pH value is 7.0-7.2.
(3) And (4) cooking until the purple rice is completely gelatinized, wherein the cooking equipment is a traditional wooden steamer, the pressure is 1.5kPa, and the time duration is 9 min.
(4) Spreading the purple rice paste to cool to 30 ℃.
(5) Adding protease, composite probiotics and distiller's yeast into the purple rice paste, and mixing with water
(6) And (3) initial fermentation, wherein equipment for the initial fermentation is to put a container made of pottery clay for 36 hours, water is added into the pottery jar for the second time, and the pottery jar is sealed and stored for 3 months, wherein the time for adding the water for the second time is determined according to the external temperature and the maturity of the ferment.
(7) Squeezing the fermented product, and filtering. The squeezing time is 5min, and the filtering mesh is 60 meshes.
(8) Checking the components and packaging into bottles.
(9) Sterilizing with ultraviolet rays to obtain the final product.
Example 2
(1) Selecting 120 parts of high-quality purple rice, 3 parts of protease (such as papain and the like), 2 parts of composite probiotics, 2 parts of polygonum hydropiper distiller yeast (southern Xiaoqu) and 180 parts of purified water.
(2) And (3) beating the purple rice into rice by a small rice beating machine, and soaking for 5-6 hours, wherein the water for soaking is deep underground spring water or high mountain natural spring water, and the pH value is 7.0-7.2.
(3) And (4) cooking until the purple rice is completely gelatinized, wherein the cooking equipment is a traditional wooden steamer, the pressure is 1.5kPa, and the time duration is 10 min.
(4) Spreading the purple rice paste to cool to 32 ℃.
(5) Adding protease, composite probiotics and distiller's yeast into the purple rice paste, and mixing with water
(6) Initial fermentation, wherein the equipment for initial fermentation is a container made of pottery clay, the time is 48h, water is added into the pottery jar for two times, and the pottery jar is sealed and stored for 4 months. The duration of the second water addition is determined according to the ambient temperature and the maturity of the enzyme.
(7) Squeezing the fermented product, and filtering. The squeezing time is 8min, and the filtering mesh is 70 meshes.
(8) Checking the components and packaging into bottles.
(9) Sterilizing with ultraviolet rays to obtain the final product.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching.
Claims (8)
1. The purple rice enzyme is characterized by comprising the main components of 100-120 parts of high-quality purple rice, 2-3 parts of protease (such as papain), 2-3 parts of composite probiotics, 1-2 parts of polygonum hydropiper distiller's yeast (southern Xiaoqu) and 160-180 parts of purified water.
2. The purple rice enzyme and the preparation method thereof according to claim 1, wherein the method comprises the following steps:
(1) and (3) milling the purple rice into rice by a small rice milling machine, and soaking for 5-6 h.
(2) Cooking until the purple rice is completely gelatinized.
(3) And spreading and cooling the purple rice paste to 30-32 ℃.
(4) And then adding the protease, the composite probiotics and the distiller's yeast which are proportioned well into the purple rice paste, and uniformly mixing with water.
(5) After initial fermentation, the water is added for 3 to 4 months in a pottery jar for the second time.
(6) Squeezing the fermented product, and filtering.
(7) Checking the components and packaging into bottles.
(8) Sterilizing with ultraviolet rays to obtain the final product.
3. The purple rice ferment of claim 1, wherein the water used for soaking is deep underground spring water or mountain natural spring water, and the pH value is 7.0-7.2.
4. The purple rice enzyme and the preparation method thereof according to claim 1, wherein the cooking equipment is a traditional wood steamer, the pressure is 1.5kPa, and the time is 9-10 min.
5. The purple rice enzyme and the preparation method thereof according to claim 1, wherein the spread-cooling temperature is 30-32 ℃.
6. The purple rice ferment of claim 1, wherein the initial fermentation is carried out in a pot made of pottery clay for 36-48 h.
7. The purple rice ferment of claim 1, wherein the duration of the second water addition is determined according to the ambient temperature and the maturity of the ferment.
8. The purple rice enzyme and the preparation method thereof according to claim 1, wherein the pressing time is 5-8 min, and the filtering mesh is 60-80 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911117689.5A CN110747086A (en) | 2019-11-15 | 2019-11-15 | Purple rice enzyme and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911117689.5A CN110747086A (en) | 2019-11-15 | 2019-11-15 | Purple rice enzyme and preparation method thereof |
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| CN110747086A true CN110747086A (en) | 2020-02-04 |
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| CN201911117689.5A Pending CN110747086A (en) | 2019-11-15 | 2019-11-15 | Purple rice enzyme and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115678712A (en) * | 2022-10-17 | 2023-02-03 | 南京偶寄园食品有限公司 | Formula and preparation method of purple glutinous rice wine |
Citations (5)
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|---|---|---|---|---|
| KR100700747B1 (en) * | 2006-10-19 | 2007-03-28 | 경주법주주식회사 | Fermented alcoholic drink with purple sweet potato and oriental herb, and process of itself |
| CN103952262A (en) * | 2014-05-14 | 2014-07-30 | 墨江酒江酒业有限公司 | Jar-sealed purple rice wine and brewing process thereof |
| CN108624440A (en) * | 2017-03-15 | 2018-10-09 | 湖南尚源生物科技有限公司 | A kind of organic peptide wine and preparation method thereof |
| CN109055118A (en) * | 2018-10-19 | 2018-12-21 | 绍兴香溢投资发展有限公司 | A kind of purple rice yellow rice wine and preparation method thereof |
| CN109198341A (en) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | Sweet Wine drink of a kind of purple rice fermentation and preparation method thereof |
-
2019
- 2019-11-15 CN CN201911117689.5A patent/CN110747086A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100700747B1 (en) * | 2006-10-19 | 2007-03-28 | 경주법주주식회사 | Fermented alcoholic drink with purple sweet potato and oriental herb, and process of itself |
| CN103952262A (en) * | 2014-05-14 | 2014-07-30 | 墨江酒江酒业有限公司 | Jar-sealed purple rice wine and brewing process thereof |
| CN108624440A (en) * | 2017-03-15 | 2018-10-09 | 湖南尚源生物科技有限公司 | A kind of organic peptide wine and preparation method thereof |
| CN109055118A (en) * | 2018-10-19 | 2018-12-21 | 绍兴香溢投资发展有限公司 | A kind of purple rice yellow rice wine and preparation method thereof |
| CN109198341A (en) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | Sweet Wine drink of a kind of purple rice fermentation and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115678712A (en) * | 2022-10-17 | 2023-02-03 | 南京偶寄园食品有限公司 | Formula and preparation method of purple glutinous rice wine |
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