CN111748430A - Preparation process of red yeast rice and roxburgh rose fermented glutinous rice - Google Patents
Preparation process of red yeast rice and roxburgh rose fermented glutinous rice Download PDFInfo
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- 235000009566 rice Nutrition 0.000 title claims abstract description 104
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- 229940026314 red yeast rice Drugs 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
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- 241000209094 Oryza Species 0.000 claims abstract description 103
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- 238000000034 method Methods 0.000 claims abstract description 27
- 230000008569 process Effects 0.000 claims abstract description 26
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 23
- 241000235527 Rhizopus Species 0.000 claims abstract description 16
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 21
- 238000001816 cooling Methods 0.000 claims description 15
- 238000005303 weighing Methods 0.000 claims description 15
- 238000002791 soaking Methods 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 10
- 239000008213 purified water Substances 0.000 claims description 10
- 238000005507 spraying Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims 4
- 240000002547 Rosa roxburghii Species 0.000 abstract description 17
- 235000000640 Rosa roxburghii Nutrition 0.000 abstract description 17
- 150000001875 compounds Chemical class 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 8
- 235000013399 edible fruits Nutrition 0.000 abstract description 7
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 6
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
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- 150000004676 glycans Chemical class 0.000 description 2
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- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
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- 235000008734 Bergera koenigii Nutrition 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000002393 Murraya koenigii Species 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000009084 cardiovascular function Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
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- 229910001385 heavy metal Inorganic materials 0.000 description 1
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- 230000004060 metabolic process Effects 0.000 description 1
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- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 208000018556 stomach disease Diseases 0.000 description 1
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
- 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
-
- 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention discloses a preparation process of red yeast rice and roxburgh rose fermented glutinous rice, which comprises the following raw materials in parts by weight: 40-50 parts of water, 4-6 parts of roxburgh rose, 1 part of D-sodium erythorbate, 50-55 parts of glutinous rice, 0.5-1 part of Q303 rhizopus and 0.3-0.5 part of monascus. Compared with other treatment processes, the natural edible golden yellow pigment can be generated by inoculating monascus to rice for fermentation, the color forming effect is good and stable, and the defects that the roxburgh rose fermented glutinous rice is easy to oxidize, brown stain and fade can be overcome; the rosa roxburghii tratt fruit is aromatic and rich in nutrition and medicinal value, can generate compound aroma when added into the fermented glutinous rice, increases the variety of the fermented glutinous rice product by the red yeast rice and rosa roxburghii tratt compound fermented glutinous rice, and has the health-care functions of the red yeast rice and the rosa roxburghii tratt.
Description
Technical Field
The invention relates to the technical field of resource utilization of special agricultural products and fermentation of saccharifying enzymes, in particular to a preparation process of red yeast rice and roxburgh rose fermented glutinous rice.
Background
The fermented glutinous rice, also called sweet wine, is made up by using glutinous rice as raw material through the processes of soaking, cooking and gelatinizing, and adding distiller's yeast. The enzyme secreted by the mould in the distiller's yeast can accelerate the conversion of starch, protein and the like in grains into sugar and amino acid, and the saccharomycetes are converted into alcohol by utilizing a saccharification product through a glycolysis pathway, so that a solid-liquid mixed product is obtained. The monascus is a filamentous saprophytic fungus, can utilize various carbon sources and nitrogen sources to generate a secondary metabolite monascus pigment in the growth and metabolism process, is a natural edible pigment, and has good and stable color forming effect. The monascus pigment is rich in active substances such as fungal polysaccharide, mycoprotein, ergosterol, amino acid and the like, is a monascus which takes the fungal polysaccharide as a main component and has the functions of regulating immunity, protecting liver, detoxifying, resisting tumors and the like. The Rosa roxburghii, also called arrowhead pear and Murraya koenigii, is the fruit of perennial deciduous shrub filature flower of Rosaceae, the fruit is spherical berry, is yellowish-brown when mature, and is rich in multiple nutritional components such as VC, VP and superoxide dismutase. The roxburgh rose has high medicinal value, and flowers, fruits, seeds, branches and leaves and the like can be used as medicaments, so that the roxburgh rose has good health-care effects on the aspects of enhancing the immunologic function of a human body, delaying senility, regulating the cardiovascular function, preventing and treating stomach diseases, reducing heavy metal load in a body, resisting tumors and the like.
The roxburgh rose clear juice is easily oxidized and browned by being added into the fermented glutinous rice under the influence of temperature, illumination and the like, and the addition of the D-sodium erythorbate has a good color protection effect and is not easy to oxidize and browned; secondly, the color of the fermented glutinous rice of the roxburgh rose prepared by the traditional method is dark and the color is not good enough.
Disclosure of Invention
The invention aims to solve the defects in the prior art, and provides a preparation process of red yeast rice and roxburgh rose fermented glutinous rice, which can produce a natural edible golden yellow pigment by inoculating monascus to rice for fermentation, has good and stable color forming effect, and can make up the defects of easy oxidation, browning and fading of the roxburgh rose fermented glutinous rice; the rosa roxburghii tratt fruit is aromatic and high in nutritional value, and can generate compound aroma when added into the fermented glutinous rice, the red yeast rice and rosa roxburghii tratt compound fermented glutinous rice increases the flower and color variety of the fermented glutinous rice product, and the produced red yeast rice and rosa roxburghii tratt compound fermented glutinous rice has the health-care functions of red yeast rice and rosa roxburghii tratt.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation process of red yeast rice and roxburgh rose fermented glutinous rice is characterized by comprising the following steps: comprises the following raw materials in parts by weight: 40-50 parts of water, 4-6 parts of roxburgh rose, 1 part of D-sodium erythorbate, 50-55 parts of glutinous rice, 0.5-1 part of Q303 rhizopus and 0.3-0.5 part of monascus, and comprises the following steps:
s1, preparing roxburgh rose clear juice: weighing 5 parts of fresh roxburgh rose, cleaning, crushing, squeezing and filtering the roxburgh rose to obtain raw roxburgh rose juice, and adding 35 parts of water and 1 part of D-sodium erythorbate to obtain the roxburgh rose clear juice;
s2, processing of sticky rice: weighing 55 parts of glutinous rice, washing, soaking, filtering and cooking to obtain cooked glutinous rice, spraying and cooling with purified water, weighing 1 part of Q303 rhizopus and 0.5 part of monascus, mixing the weighed Q303 rhizopus and monascus into the cooked glutinous rice, stirring uniformly, filling into a glass bottle, fermenting at 30-32 ℃ for 36-40 hours, and introducing sterile air;
s3, preparing red yeast rice and roxburgh rose fermented glutinous rice: after the saccharification and fermentation of the glutinous rice is finished, adding a certain amount of roxburgh rose clear juice, sealing the cover, sterilizing in a water bath for 20 minutes, and cooling to obtain a finished product of the red yeast rice and roxburgh rose fermented glutinous rice;
preferably, the temperature of purified water spraying and cooling in the processing process of the glutinous rice is 33 ℃.
Preferably, the water bath temperature in the process of making the red yeast rice and roxburgh rose fermented glutinous rice is 85 ℃.
Preferably, the soaking time in the process of preparing the red yeast rice and roxburgh rose fermented glutinous rice is 14 hours.
Preferably, the water bath sterilization time in the process of preparing the red yeast rice and roxburgh rose fermented glutinous rice is 20 minutes.
The invention has the technical effects and advantages that:
according to the invention, the monascus purpureus is inoculated on rice for fermentation, so that a natural edible golden yellow pigment can be generated, the coloring effect is good and stable, and the defects of easy oxidation, browning and fading of the rosa roxburghii tratt fermented glutinous rice can be overcome; the rosa roxburghii tratt fruit is aromatic and rich in nutrition and medicinal value, can generate compound aroma when added into the fermented glutinous rice, increases the variety of the fermented glutinous rice product by the red yeast rice and rosa roxburghii tratt compound fermented glutinous rice, and has the health-care functions of the red yeast rice and the rosa roxburghii tratt.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A preparation process of red yeast rice and roxburgh rose fermented glutinous rice is characterized by comprising the following steps: comprises the following raw materials in parts by weight: 40-50 parts of water, 4-6 parts of roxburgh rose, 1 part of D-sodium erythorbate, 50-55 parts of glutinous rice, 0.5-1 part of Q303 rhizopus and 0.3-0.5 part of monascus, and comprises the following steps:
s1, preparing roxburgh rose clear juice: weighing 5 parts of fresh roxburgh rose, cleaning, crushing, squeezing and filtering the roxburgh rose to obtain raw roxburgh rose juice, and adding 35 parts of water and 1 part of D-sodium erythorbate to obtain the roxburgh rose clear juice;
s2, processing of sticky rice: weighing 55 parts of glutinous rice, washing, soaking, filtering and cooking to obtain cooked glutinous rice, spraying and cooling with purified water, weighing 1 part of Q303 rhizopus and 0.5 part of monascus, mixing the weighed Q303 rhizopus and monascus into the cooked glutinous rice, stirring uniformly, filling into a glass bottle, fermenting at 30-32 ℃ for 36-40 hours, and introducing sterile air;
s3, preparing red yeast rice and roxburgh rose fermented glutinous rice: after the saccharification and fermentation of the glutinous rice is finished, adding a certain amount of roxburgh rose clear juice, sealing the cover, sterilizing in a water bath for 20 minutes, and cooling to obtain a finished product of the red yeast rice and roxburgh rose fermented glutinous rice; preferably, the temperature of purified water spraying and cooling in the processing process of the glutinous rice is 33 ℃.
Preferably, the water bath temperature in the process of making the red yeast rice and roxburgh rose fermented glutinous rice is 85 ℃.
Preferably, the soaking time in the process of making the red yeast rice and roxburgh rose fermented glutinous rice is 14 hours.
Preferably, the water bath sterilization time in the process of preparing the red yeast rice and roxburgh rose fermented glutinous rice is 20 minutes.
The red yeast rice and roxburgh rose fermented glutinous rice prepared by the process has golden color, has the fragrance of red yeast rice and roxburgh rose, is mellow and sweet in taste, and is not easy to oxidize, brown stain and fade when placed in a cool and dry condition.
Example 2
A preparation process of red yeast rice and roxburgh rose fermented glutinous rice comprises the following raw materials in parts by weight: 40-50 parts of water, 4-6 parts of roxburgh rose, 1 part of D-sodium erythorbate, 50-55 parts of glutinous rice, 0.5-1 part of Q303 rhizopus and 0.3-0.5 part of monascus, and comprises the following steps:
s1, preparing roxburgh rose clear juice: weighing 4 parts of fresh roxburgh rose, cleaning, crushing, squeezing and filtering the roxburgh rose to obtain raw roxburgh rose juice, and adding 40 parts of water and 1 part of D-sodium erythorbate to obtain the roxburgh rose clear juice;
s2, processing of sticky rice: weighing 50 parts of glutinous rice, washing, soaking, filtering and cooking to obtain cooked glutinous rice, spraying and cooling with purified water, weighing 1 part of Q303 rhizopus and 0.5 part of monascus, mixing the weighed Q303 rhizopus and monascus into the cooked glutinous rice, stirring uniformly, filling into a glass bottle, fermenting at 30-32 ℃ for 36-40 hours, and introducing sterile air;
s3, preparing red yeast rice and roxburgh rose fermented glutinous rice: after the saccharification and fermentation of the glutinous rice is finished, adding a certain amount of roxburgh rose clear juice, sealing the cover, sterilizing in a water bath for 20 minutes, and cooling to obtain a finished product of the red yeast rice and roxburgh rose fermented glutinous rice;
preferably, the temperature of purified water spraying and cooling in the processing process of the glutinous rice is 33 ℃.
Preferably, the water bath temperature in the process of making the red yeast rice and roxburgh rose fermented glutinous rice is 85 ℃.
Preferably, the soaking time in the process of preparing the red yeast rice and roxburgh rose fermented glutinous rice is 14 hours.
Preferably, the water bath sterilization time in the process of preparing the red yeast rice and roxburgh rose fermented glutinous rice is 20 minutes.
The red yeast rice and roxburgh rose fermented glutinous rice product prepared by the process is golden yellow in color, has the fragrance of red yeast rice and roxburgh rose, is mellow and sweet in taste, and is not easy to oxidize, brown stain and fade when placed in a cool and dry condition.
Example 3
A preparation process of red yeast rice and roxburgh rose fermented glutinous rice comprises the following raw materials in parts by weight: 40-50 parts of water, 4-6 parts of roxburgh rose, 1 part of D-sodium erythorbate, 50-55 parts of glutinous rice, 0.5-1 part of Q303 rhizopus and 0.3-0.5 part of monascus, and comprises the following steps:
s1, preparing roxburgh rose clear juice: weighing 5 parts of fresh roxburgh rose, cleaning, crushing, squeezing and filtering the roxburgh rose to obtain raw roxburgh rose juice, and adding 45 parts of water and 1 part of D-sodium erythorbate to obtain the roxburgh rose clear juice;
s2, processing of sticky rice: weighing 55 parts of glutinous rice, washing, soaking, filtering and cooking to obtain cooked glutinous rice, spraying and cooling with purified water, weighing 1 part of Q303 rhizopus and 0.5 part of monascus, mixing the weighed Q303 rhizopus and monascus into the cooked glutinous rice, stirring uniformly, filling into a glass bottle, fermenting at 30-32 ℃ for 36-40 hours, and introducing sterile air;
s3, preparing red yeast rice and roxburgh rose fermented glutinous rice: after the saccharification and fermentation of the glutinous rice is finished, adding a certain amount of roxburgh rose clear juice, sealing the cover, sterilizing in a water bath for 20 minutes, and cooling to obtain a finished product of the red yeast rice and roxburgh rose fermented glutinous rice;
preferably, the temperature of purified water spraying and cooling in the processing process of the glutinous rice is 33 ℃.
Preferably, the water bath temperature in the process of making the red yeast rice and roxburgh rose fermented glutinous rice is 85 ℃.
Preferably, the soaking time in the process of preparing the red yeast rice and roxburgh rose fermented glutinous rice is 14 hours.
Preferably, the water bath sterilization time in the process of preparing the red yeast rice and roxburgh rose fermented glutinous rice is 20 minutes.
The red yeast rice and roxburgh rose fermented glutinous rice product prepared by the process is golden yellow in color, has the fragrance of red yeast rice and roxburgh rose, is mellow and sweet in taste, and is not easy to oxidize, brown stain and fade when placed in a cool and dry condition.
To sum up: compared with other treatment processes, the preparation process of the monascus and rosa roxburghii fermented glutinous rice provided by the invention has the following advantages: the monascus purpureus is inoculated on rice for fermentation, so that a natural edible golden yellow pigment can be generated, the coloring effect is good and stable, and the defects of easy oxidation, browning and fading of the rosa roxburghii fermented glutinous rice can be overcome; the rosa roxburghii tratt fruit is aromatic and rich in nutrition and medicinal value, can generate compound aroma when added into the fermented glutinous rice, increases the variety of the fermented glutinous rice product by the red yeast rice and rosa roxburghii tratt compound fermented glutinous rice, and has the health-care functions of the red yeast rice and the rosa roxburghii tratt.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (5)
1. A preparation process of red yeast rice and roxburgh rose fermented glutinous rice is characterized by comprising the following steps: comprises the following raw materials in parts by weight: 40-50 parts of water, 4-6 parts of roxburgh rose, 1 part of D-sodium erythorbate, 50-55 parts of glutinous rice, 0.5-1 part of Q303 rhizopus and 0.3-0.5 part of monascus, and comprises the following steps:
s1, preparing roxburgh rose clear juice: weighing 5 parts of fresh roxburgh rose, cleaning, crushing, squeezing and filtering the roxburgh rose to obtain raw roxburgh rose juice, and adding 35 parts of water and 1 part of D-sodium erythorbate to obtain the roxburgh rose clear juice;
s2, processing of sticky rice: weighing 55 parts of glutinous rice, washing, soaking, filtering and cooking to obtain cooked glutinous rice, spraying and cooling with purified water, weighing 1 part of Q303 rhizopus and 0.5 part of monascus, mixing the weighed Q303 rhizopus and monascus into the cooked glutinous rice, stirring uniformly, filling into a glass bottle, fermenting at 30-32 ℃ for 36-40 hours, and introducing sterile air;
s3, preparing red yeast rice and roxburgh rose fermented glutinous rice: after the saccharification and fermentation of the glutinous rice is finished, adding a certain amount of roxburgh rose clear juice, sealing the cover, sterilizing in a water bath for 20 minutes, and cooling to obtain the finished product of the red yeast rice and roxburgh rose fermented glutinous rice.
2. The process for preparing red yeast rice and roxburgh rose fermented glutinous rice according to claim 1, which is characterized in that: the purified water spraying and cooling temperature in the processing process of the glutinous rice is 33 ℃.
3. The process for preparing red yeast rice and roxburgh rose fermented glutinous rice according to claim 1, which is characterized in that: the water bath temperature in the process of making the red yeast rice and roxburgh rose fermented glutinous rice is 85 ℃.
4. The process for preparing red yeast rice and roxburgh rose fermented glutinous rice according to claim 1, which is characterized in that: the soaking time in the process of making the red yeast rice and roxburgh rose fermented glutinous rice is 14 hours.
5. The process for preparing red yeast rice and roxburgh rose fermented glutinous rice according to claim 1, which is characterized in that: the water bath sterilization time in the process of preparing the red yeast rice and roxburgh rose fermented glutinous rice is 20 minutes.
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103815281A (en) * | 2014-02-24 | 2014-05-28 | 杭州米奥生物科技有限公司 | Making method of monascus fermented sweet rice wine |
CN104855808A (en) * | 2015-05-12 | 2015-08-26 | 贵州省轻工业科学研究所 | Production method for brewing fermented glutinous rice by utilizing monascus and Q303 rhizopus starters |
CN107087751A (en) * | 2017-04-07 | 2017-08-25 | 贵州省轻工业科学研究所 | A kind of fermented glutinour rice containing Rosa roxburghii, yellow ginger and edible rose and preparation method thereof |
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