CN110862891A - Preparation method of red raspberry fermented glutinous rice - Google Patents
Preparation method of red raspberry fermented glutinous rice Download PDFInfo
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- CN110862891A CN110862891A CN201911134250.3A CN201911134250A CN110862891A CN 110862891 A CN110862891 A CN 110862891A CN 201911134250 A CN201911134250 A CN 201911134250A CN 110862891 A CN110862891 A CN 110862891A
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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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- 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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Abstract
The invention discloses a preparation method of red raspberry fermented glutinous rice, which comprises the following steps: s1, raw material pretreatment: selecting glutinous rice and washing with filtered water; s2, cooking: cooking the drained glutinous rice until no hard center exists, thus obtaining glutinous rice; s3, inoculation: cooling the glutinous rice to 25-37 ℃, and inoculating rhizopus koji; s4, adding slurry: adding the red raspberry puree into the inoculated glutinous rice; s5, quantitative canning: respectively weighing 80-400 parts of the uniformly mixed glutinous rice and filling into glass bottles; s6, fermentation: fermenting the glutinous rice in a glass bottle at 30-45 ℃ for 35-48 hours; s7, juice supplement: supplementing each bottle with the red raspberry juice prepared in S1; s8, sterilization: sealing the red raspberry fermented glutinous rice, and sterilizing at 60-90 ℃ for 30-60 minutes to obtain the finished product. According to the preparation method of the red raspberry fermented glutinous rice provided by the invention, the added red raspberry juice is bright in color and luster, sour and sweet and palatable, and has stronger red raspberry fruit fragrance compared with the original fermented glutinous rice product.
Description
Technical Field
The invention relates to the technical field of food, in particular to a preparation method of red raspberry fermented glutinous rice.
Background
The fermented glutinous rice is a traditional food in China and is prepared by soaking, steaming, mixing with yeast and fermenting glutinous rice. It has low alcoholic strength, and is rich in amino acids, polypeptide, trace elements, saccharide, organic acids, vitamins and minerals. The traditional Chinese medicine considers that the food is sweet, pungent and warm in nature, has the effects of warming yang, dredging collaterals, tonifying spleen, tonifying qi, appetizing, helping digestion, tonifying deficiency, refreshing, dispelling cold, warming body, promoting blood circulation, replenishing blood, promoting lactation and the like, and is a nutritious nourishing food.
The raspberry is rich in vitamin E, cellulose, flavone, natural antiseptic antibiotics, special ellagic acid, salicylic acid and other nutrient substances, and has effects of caring skin, reducing harmful cholesterol, promoting metabolism, relieving cold symptom and preventing cancer.
At present, the fermented glutinous rice has single taste and is mainly sweet. The red raspberry has special flavor substances and nutrient components and has prominent sour taste, so the red raspberry and the fermented glutinous rice are combined to create a red raspberry fermented glutinous rice product which is sour, sweet, delicious, bright in color and fresh in taste.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a method for preparing red raspberry fermented glutinous rice.
In order to achieve the purpose, the invention adopts the following technical scheme:
a manufacturing method of red raspberry fermented glutinous rice is designed, and comprises the following steps:
s1, raw material pretreatment: selecting 1000 parts of 500-cost glutinous rice, cleaning the glutinous rice with filtered water, adding 2000 parts of 1000-cost sterile water, soaking the glutinous rice for 10 to 18 hours at the temperature of between 12 and 25 ℃, draining the glutinous rice after soaking, washing the glutinous rice with clear water, and draining; selecting red raspberry, washing with filtered water, draining, mashing, adjusting pH to 3.0-4.0, adding 0.1-0.5% pectinase, filtering to obtain red raspberry juice, and mixing with sterile water to obtain red raspberry juice;
s2, cooking: cooking the drained glutinous rice until no hard center exists, thus obtaining glutinous rice;
s3, inoculation: cooling the glutinous rice to 25-37 ℃, and inoculating 0.2-0.8% of Q303 rhizopus koji;
s4, adding slurry: adding 50-100 parts of red raspberry puree into the inoculated glutinous rice, and stirring uniformly;
s5, quantitative canning: respectively weighing 80-400 parts of the uniformly mixed glutinous rice, filling into a glass bottle, and compacting and solidifying;
s6, fermentation: fermenting the glutinous rice in a glass bottle at 30-45 ℃ for 35-48 hours;
s7, juice supplement: adding 50-120 parts of raspberry juice prepared by S1 into each bottle after fermentation, and sealing;
s8, sterilization: sealing the red raspberry fermented glutinous rice, and sterilizing at 60-90 ℃ for 30-60 minutes to obtain the finished product.
Preferably, in step S1, the soaking time is 12-15 hours.
Preferably, in step S1, the raspberry juice is prepared from raspberry puree and sterile water in a ratio of 1: 1.
Preferably, in step S3, the inoculation amount of the Q303 rhizopus koji is 0.3%.
Preferably, in step S4, a method of fermentation with the raspberry puree is adopted.
Preferably, in step S5, a quantitative one-pot fermentation method is used.
Preferably, in step S7, 100 parts of raspberry juice are supplemented.
According to the preparation method of the red raspberry fermented glutinous rice provided by the invention, the added red raspberry juice is bright in color and luster, sour and sweet and palatable, and has stronger red raspberry fruit fragrance compared with the original fermented glutinous rice product.
Detailed Description
The invention is further illustrated by the following examples.
Example 1
A preparation method of red raspberry fermented glutinous rice comprises the following steps:
s1, raw material pretreatment: selecting 1000 parts of glutinous rice, cleaning the glutinous rice with filtered water, adding 2000 parts of sterile water, soaking the glutinous rice for 17 hours at 16 ℃, draining the glutinous rice after soaking, washing the glutinous rice with clear water, and draining; selecting red raspberry, washing with filtered water, draining, mashing, adjusting pH to 3.3, adding 0.2% pectinase, filtering to obtain red raspberry juice, and mixing with sterile water to obtain red raspberry juice;
s2, cooking: cooking the drained glutinous rice until no hard center exists, thus obtaining glutinous rice;
s3, inoculation: cooling the glutinous rice to 28 ℃, and inoculating 0.3% of Q303 rhizopus koji;
s4, adding slurry: adding 60 parts of the red raspberry puree into the inoculated glutinous rice, and uniformly stirring;
s5, quantitative canning: respectively weighing 260 parts of the uniformly mixed cooked glutinous rice, filling the weighed cooked glutinous rice into a glass bottle, and compacting and solidifying the cooked glutinous rice;
s6, fermentation: fermenting the glutinous rice in a glass bottle at 37 ℃ for 42 hours;
s7, juice supplement: after fermentation, 100 parts of the raspberry juice prepared by S1 is added into each bottle, and the bottle is sealed;
s8, sterilization: sealing the red raspberry fermented glutinous rice, and sterilizing at 75 ℃ for 50 minutes to obtain a finished product.
Example 2
A preparation method of red raspberry fermented glutinous rice comprises the following steps:
s1, raw material pretreatment: selecting 700 parts of glutinous rice, cleaning the glutinous rice with filtered water, adding 1600 parts of sterile water, soaking the glutinous rice for 15 hours at 20 ℃, draining the glutinous rice after soaking, washing the glutinous rice with clear water, and draining; selecting red raspberry, washing with filtered water, draining, mashing, adjusting pH to 3.7, adding 0.2% pectinase, filtering to obtain red raspberry juice, and mixing with sterile water to obtain red raspberry juice;
s2, cooking: cooking the drained glutinous rice until no hard center exists, thus obtaining glutinous rice;
s3, inoculation: cooling the glutinous rice to 30 ℃, and inoculating 0.3% of Q303 rhizopus koji;
s4, adding slurry: adding 65 parts of the red raspberry puree into the inoculated glutinous rice, and uniformly stirring;
s5, quantitative canning: respectively weighing 300 parts of the uniformly mixed glutinous rice, filling the weighed glutinous rice into a glass bottle, and compacting and solidifying the glutinous rice;
s6, fermentation: fermenting the glutinous rice in a glass bottle at 38 ℃ for 40 hours;
s7, juice supplement: after fermentation, 100 parts of the raspberry juice prepared by S1 is added into each bottle, and the bottle is sealed;
s8, sterilization: sealing the red raspberry fermented glutinous rice, and sterilizing at 80 ℃ for 45 minutes to obtain a finished product.
Example 3
A preparation method of red raspberry fermented glutinous rice comprises the following steps:
s1, raw material pretreatment: selecting 600 parts of glutinous rice, cleaning the glutinous rice with filtered water, adding 1200 parts of sterile water, soaking the glutinous rice for 12 hours at 15 ℃, draining the glutinous rice after soaking, washing the glutinous rice with clear water, and draining; selecting red raspberry, washing with filtered water, draining, mashing, adjusting pH to 3.1, adding 0.2% pectinase, filtering to obtain red raspberry juice, and mixing with sterile water to obtain red raspberry juice;
s2, cooking: cooking the drained glutinous rice until no hard center exists, thus obtaining glutinous rice;
s3, inoculation: cooling the glutinous rice to 28 ℃, and inoculating 0.3% of Q303 rhizopus koji;
s4, adding slurry: adding 55 parts of the red raspberry puree into the inoculated glutinous rice, and uniformly stirring;
s5, quantitative canning: respectively weighing 90 parts of the uniformly mixed glutinous rice, filling the weighed glutinous rice into a glass bottle, and compacting and solidifying the glutinous rice;
s6, fermentation: fermenting the glutinous rice in a glass bottle at 32 ℃ for 46 hours;
s7, juice supplement: adding 60 parts of the red raspberry juice prepared by S1 into each bottle after fermentation is finished, and sealing;
s8, sterilization: sealing the red raspberry fermented glutinous rice, and sterilizing at 82 ℃ for 40 minutes to obtain a finished product.
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 can substitute or change the technical solution of the present invention and the inventive concept within the technical scope of the present invention.
Claims (7)
1. A preparation method of red raspberry fermented glutinous rice is characterized by comprising the following steps:
s1, raw material pretreatment: selecting 1000 parts of 500-cost glutinous rice, cleaning the glutinous rice with filtered water, adding 2000 parts of 1000-cost sterile water, soaking the glutinous rice for 10 to 18 hours at the temperature of between 12 and 25 ℃, draining the glutinous rice after soaking, washing the glutinous rice with clear water, and draining; selecting red raspberry, washing with filtered water, draining, mashing, adjusting pH to 3.0-4.0, adding 0.1-0.5% pectinase, filtering to obtain red raspberry juice, and mixing with sterile water to obtain red raspberry juice;
s2, cooking: cooking the drained glutinous rice until no hard center exists, thus obtaining glutinous rice;
s3, inoculation: cooling the glutinous rice to 25-37 ℃, and inoculating 0.2-0.8% of Q303 rhizopus koji;
s4, adding slurry: adding 50-100 parts of red raspberry puree into the inoculated glutinous rice, and stirring uniformly;
s5, quantitative canning: respectively weighing 80-400 parts of the uniformly mixed glutinous rice, filling into a glass bottle, and compacting and solidifying;
s6, fermentation: fermenting the glutinous rice in a glass bottle at 30-45 ℃ for 35-48 hours;
s7, juice supplement: adding 50-120 parts of raspberry juice prepared by S1 into each bottle after fermentation, and sealing;
s8, sterilization: sealing the red raspberry fermented glutinous rice, and sterilizing at 60-90 ℃ for 30-60 minutes to obtain the finished product.
2. The method of making raspberry fermented glutinous rice of claim 1, characterized in that: in the step S1, the soaking time is 12-15 hours.
3. The method of making raspberry fermented glutinous rice of claim 1, characterized in that: in step S1, the raspberry juice is prepared from raspberry puree and sterile water in a ratio of 1: 1.
4. The method of making raspberry fermented glutinous rice of claim 1, characterized in that: in step S3, the inoculation amount of the Q303 rhizopus koji was 0.3%.
5. The method of making raspberry fermented glutinous rice of claim 1, characterized in that: in the step S4, a mode that the red raspberry puree participates in fermentation is adopted.
6. The method of making raspberry fermented glutinous rice of claim 1, characterized in that: in step S5, a quantitative one-pot fermentation method is used.
7. The method of making raspberry fermented glutinous rice of claim 1, characterized in that: in the step S7, 100 parts of raspberry juice are supplemented.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111202208A (en) * | 2020-03-12 | 2020-05-29 | 广安新天地农业发展有限公司 | Fig fermented glutinous rice formula and preparation method thereof |
| CN111621382A (en) * | 2020-06-18 | 2020-09-04 | 贵州省轻工业科学研究所 | Red yeast rice and rose fermented glutinous rice and preparation method thereof |
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2019
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| CN105285703A (en) * | 2015-12-15 | 2016-02-03 | 钟苏 | Rose flavored fermented glutinous rice and production method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111202208A (en) * | 2020-03-12 | 2020-05-29 | 广安新天地农业发展有限公司 | Fig fermented glutinous rice formula and preparation method thereof |
| CN111621382A (en) * | 2020-06-18 | 2020-09-04 | 贵州省轻工业科学研究所 | Red yeast rice and rose fermented glutinous rice and preparation method thereof |
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