CN1114543A - Method for producing granulated glutinous rice drink - Google Patents
Method for producing granulated glutinous rice drink Download PDFInfo
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- CN1114543A CN1114543A CN94108306A CN94108306A CN1114543A CN 1114543 A CN1114543 A CN 1114543A CN 94108306 A CN94108306 A CN 94108306A CN 94108306 A CN94108306 A CN 94108306A CN 1114543 A CN1114543 A CN 1114543A
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- glutinous rice
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Abstract
The present invention discloses a preparation method using glutinous rice as main raw material to produce granulated drink. Said method is as follows: the glutinous rice is divided into two portions in a certain proportion, and one portion is passed through such processes of impurity-removing, soaking, steaming, cooling and yeast-fermentation to obtain a fermented sweet glutinous rice for stand-by, and the other portion of glutinous rice is passed through such processes of roasting, pulverizing by adding water, steaming, adding amylase and diastatic enzyme, cooling, adding yeast and lactic acid bacteria and fermentation to obtain a working fermenting agent, and then the fermented sweet glutinous rice and working fermenting agent are mixed by adding water and fermented, its auxiliary raw materials are added, and they are passed through such processes of homogenizing, filling and sterilizing, so that the invented product can be made up.
Description
The present invention is to be primary raw material with glutinous rice, produces the granulated drink producing method.This specification will be done with detailed introduction with invention this from the following aspects.
Glutinous rice is the main grain kind of China, because of it includes a large amount of starch, in brewing industry, use morely, and in beverage is produced, use less accordingly, generally can only be as the auxiliary material of sending out wine type beverage, and raw material availability is very low, and the sweet wine that China's traditional handicraft is produced is made, and is nutritious because of having, characteristics such as fragrant odour, liked by numerous people, but the sweet wine that traditional handicraft is produced wine generally is handicraft workshop production, few in batches, production cycle is long, needs the Xi to release when edible, add water after, can not long-period freshness preserving, do not meet the requirement that factory's serialization is produced.
Be determined with glutinous rice is primary raw material for this reason, on the basis that traditional sweet wine is made production technology, carries out the exploitation of granulated beverage.Consult a large amount of data, carried out test many times.Found that, traditional sweet wine is made production technology, the Ge Wasi production technology, the granulated beverage production process, the three organically combines, and in addition integrated use just can be produced good looking appearance, has multiple aromatic odor, nutritious granulated glutinous rice drink.
With the closely-related prior art of the present invention: see Li Hongji for details and write, fermenting beverage one joint of " cold drink production technology " book that Sichuan science tech publishing house publishes, (294---334 pages)
Invention compared with prior art has following several characteristics:
(1) use glutinous rice to be primary raw material, produce best in quality, the granulated glutinous rice drink of morphological appearance.
⑵ kept the effective ingredient in the raw material to greatest extent by to operations such as the immersion of glutinous rice, boiling, fermentations, and it is remained in the beverage.The raising of big limit utilization ratio of raw materials.
(3) this beverage does not add any pigment.
(4) solve sweet wine and make after the Xi releases, can not long-term storage, fresh-keeping, this difficult problem, make things convenient for numerous people edible, make it meet the requirement that factory's serialization is produced.
Raw material of the present invention adopts high-quality, first-class glutinous rice, make water should meet national hygiene standard for drinking water, after (preferably adopting underground water) sticky rice washing impurity elimination, connect certain proportion separately, the glutinous rice of some is fried through 120 ℃-160 ℃ high temperature roasting, pulverize, add water, heat then to 100 ℃, kept angry temperature 30 minutes, add amylase, carbohydrase when being cooled to 60 ℃.Make that it fully liquefies, saccharification, when treating that the liquid temperature is cooled to 30 ℃ mixed liquor is divided into two, add cultured yeast, lactic acid bacteria, mother culture respectively, keep temperature to cultivate 4-6 hours for 28 ℃-30 ℃.Thereafter two liquid are mixed, add water, continue fermentation, 2-4 hours, it was standby to keep 28 ℃-30 ℃ of temperature promptly to make working stock culture.
To remain glutinous rice and be soaked in water 2 hours (can extend to 4 hours winter) then, boiling 2 hours, well-done back dashes rice with clear water, is standard to reach raw material not inter-adhesive.Add poor song when Mi Wen is cooled to 30 ℃, fully stir, keep 28 ℃-30 ℃ of angry temperature, fermented 48-60 hours.Promptly can be made into sticky rice sweet wine makes.
Sweet wine is made and working stock culture, added water, fully mix, ferment.Keep temperature to ferment 12 hours (can add appropriate granulated sugar during fermentation) for 28 ℃-30 ℃, add auxiliary material behind the fermenting-ripening, carry out homogeneous, carry out sterile filling then with high pressure homogenizer.Finished product after the can is put into tank, heat reach 65 ℃-75 ℃ to product temperature after insulation 30 minutes, be cooled to room temperature gradually.Promptly produce beautiful outline form, nutritious granulated glutinous rice drink.
Claims (1)
1, the invention relates to and utilize glutinous rice to be primary raw material, produce the method for granulated beverage.It is characterized in that:
(1) use glutinous rice to be raw material, after cleaning impurity elimination, separate in proportion, with quantitative glutinous rice, fry, pulverize, add and purify waste water, add amylase, carbohydrase behind the thermophilic digestion through roasting, make its abundant saccharification, to be cooled to 30 ℃ to add cultivating ripe yeast, lactic acid bacteria, mother cultures, it is 4-6 little right separately to ferment.28 ℃-30 ℃ of fermentation temperatures, fully mix ripe back, and it is little of making working stock culture to keep 28 ℃-30 ℃ of temperature to continue fermentation 2-4.
(2) with glutinous rice through immersion, boiling, cooling, pouring rice, add 12 pairs of sweet wine wine that koji fermentation gets and working stock culture, Jia Shui, sugar, mixed culture fermentations, keep 28 ℃-30 ℃ of temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94108306A CN1114543A (en) | 1994-07-08 | 1994-07-08 | Method for producing granulated glutinous rice drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94108306A CN1114543A (en) | 1994-07-08 | 1994-07-08 | Method for producing granulated glutinous rice drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1114543A true CN1114543A (en) | 1996-01-10 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94108306A Pending CN1114543A (en) | 1994-07-08 | 1994-07-08 | Method for producing granulated glutinous rice drink |
Country Status (1)
| Country | Link |
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| CN (1) | CN1114543A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1062725C (en) * | 1997-08-08 | 2001-03-07 | 班清 | Preparation recipe and process for full nutrient type unpolished rice beverage |
| CN102187999A (en) * | 2011-04-29 | 2011-09-21 | 安徽师范大学 | Raw material for health care food |
| CN101181088B (en) * | 2007-12-07 | 2012-07-18 | 华南理工大学 | Zymolysis rice milk beverage and preparation method thereof |
| CN103146530A (en) * | 2013-03-21 | 2013-06-12 | 光明乳业股份有限公司 | Method for brewing fermented rice and fermented rice prepared by using method |
| CN104856153A (en) * | 2015-04-27 | 2015-08-26 | 陕西理工学院 | Composite blueberry purple potato black kerneled rice lactic acid beverage and preparation method thereof |
| CN106173735A (en) * | 2016-07-15 | 2016-12-07 | 湖北米婆婆生物科技股份有限公司 | A kind of production technology of Novel grain fermented beverage |
| CN108185250A (en) * | 2017-12-29 | 2018-06-22 | 杭州欢伯生物技术有限公司 | A kind of production method of the full liquid fermented beverage of coarse cereals |
| CN109554265A (en) * | 2018-11-30 | 2019-04-02 | 福建省农业科学院农业工程技术研究所 | A kind of fermented glutinous rice low alcohol beverage and preparation method thereof |
-
1994
- 1994-07-08 CN CN94108306A patent/CN1114543A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1062725C (en) * | 1997-08-08 | 2001-03-07 | 班清 | Preparation recipe and process for full nutrient type unpolished rice beverage |
| CN101181088B (en) * | 2007-12-07 | 2012-07-18 | 华南理工大学 | Zymolysis rice milk beverage and preparation method thereof |
| CN102187999A (en) * | 2011-04-29 | 2011-09-21 | 安徽师范大学 | Raw material for health care food |
| CN103146530A (en) * | 2013-03-21 | 2013-06-12 | 光明乳业股份有限公司 | Method for brewing fermented rice and fermented rice prepared by using method |
| CN104856153A (en) * | 2015-04-27 | 2015-08-26 | 陕西理工学院 | Composite blueberry purple potato black kerneled rice lactic acid beverage and preparation method thereof |
| CN106173735A (en) * | 2016-07-15 | 2016-12-07 | 湖北米婆婆生物科技股份有限公司 | A kind of production technology of Novel grain fermented beverage |
| CN108185250A (en) * | 2017-12-29 | 2018-06-22 | 杭州欢伯生物技术有限公司 | A kind of production method of the full liquid fermented beverage of coarse cereals |
| CN109554265A (en) * | 2018-11-30 | 2019-04-02 | 福建省农业科学院农业工程技术研究所 | A kind of fermented glutinous rice low alcohol beverage and preparation method thereof |
| CN109554265B (en) * | 2018-11-30 | 2022-02-01 | 福建省农业科学院农业工程技术研究所 | Sweet fermented-rice low-alcohol beverage and preparation method thereof |
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