CN111778120A - Red bean fermented glutinous rice solid beverage and preparation method thereof - Google Patents
Red bean fermented glutinous rice solid beverage and preparation method thereof Download PDFInfo
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- CN111778120A CN111778120A CN202010500229.7A CN202010500229A CN111778120A CN 111778120 A CN111778120 A CN 111778120A CN 202010500229 A CN202010500229 A CN 202010500229A CN 111778120 A CN111778120 A CN 111778120A
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- 235000009566 rice Nutrition 0.000 title claims abstract description 49
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- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 title 1
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- 239000000796 flavoring agent Substances 0.000 claims abstract description 18
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Images
Classifications
-
- 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
- C12G3/005—Solid or pasty alcoholic beverage-forming compositions
-
- 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
- C12G3/04—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
Abstract
One or more embodiments of the present specification provide a red bean fermented glutinous rice solid beverage and a preparation method thereof, wherein after rice wine fermentation is finished, pulping is carried out, and beta-cyclodextrin is added to the pulped red bean fermented glutinous rice solid beverage, and the mixture is fully stirred to obtain rice wine liquid; cleaning and cooking red beans, wiping off bean skins by using a mesh screen, and filtering to obtain red bean paste; and uniformly mixing the rice wine liquid and the red bean paste, freezing, drying in vacuum at low temperature to obtain rice wine and red bean powder, sequentially adding a sweetening agent, a thickening agent and sweet osmanthus, uniformly mixing, packaging to obtain the red bean fermented glutinous rice solid beverage, and adding water according to a certain proportion before drinking. The rice wine is used as a raw material, and the loss of flavor substances of the rice wine in the processing process is avoided by using the technologies of beta-cyclodextrin embedding, freeze drying and the like, so that the authentic flavor of the rice wine beverage is ensured; the rice wine is pulped and then matched with the red bean paste, so that the prepared red bean fermented glutinous rice solid beverage is sour, sweet, tasty and refreshing after being mixed with water, has rich rice aroma, can meet the requirements of consumers on diversified flavor and mouthfeel of the beverage, and has market value.
Description
Technical Field
One or more embodiments of the specification relate to the technical field of fermented glutinous rice solid beverages, and particularly relate to a red bean fermented glutinous rice solid beverage and a preparation method thereof.
Background
The rice wine is made of glutinous rice, is also called glutinous rice wine, sweet wine, fermented glutinous rice and fermented glutinous rice, and is one of the traditional food in China. The glutinous rice can tonify deficiency, enrich blood, tonify spleen and lung, and after being brewed into the rice wine, the nutrient components are easier to be absorbed by human body, thus being a good product for tonifying qi and nourishing blood for middle-aged and old people, pregnant and lying-in women and weak people. The rice wine is sweet and mellow in taste, has the effects of refreshing, recovering from fatigue, quenching thirst, relieving summer heat, promoting blood circulation and moistening skin, and is deeply popular with the masses. Because the rice wine contains a certain amount of alcohol, people are inconvenient to work after drinking the rice wine and are required to be prohibited from driving, and the requirement of people for drinking the rice wine at any time and any place can not be met. Therefore, there is a need for developing rice wine beverages.
At present, the research and development of rice wine beverages mainly focus on adding functional substances into rice wine to endow the rice wine beverages with certain health care functions, and the packaged rice wine beverages need sterilization in the processing process and have great influence on the flavor of the rice wine, so that the rice wine beverages lack the special taste of the rice wine.
Disclosure of Invention
In view of the above, one or more embodiments of the present disclosure are directed to a red bean fermented glutinous rice solid beverage and a preparation method thereof, so as to solve the problem of poor flavor of rice wine beverages in the prior art.
In view of the above, one or more embodiments of the present disclosure provide a method for preparing a red bean fermented glutinous rice solid beverage, including:
brewing rice wine: soaking glutinous rice in clear water for 10-18 h, fishing out, draining, steaming for 30-50min, cooling to 30 ℃ by using clear water, adding 4-6% of distiller's yeast, fermenting for 5-7d at 28 ℃, and performing wall breaking treatment after fermentation is finished to obtain rice wine primary pulp;
preparing rice wine slurry: taking rice wine raw pulp, adding 0.05-0.25% of beta-cyclodextrin, stirring, and stirring at a low speed for 2 hours to obtain rice wine pulp;
preparing red bean paste: cleaning semen Phaseoli, soaking for 4 hr, taking out, adding water, boiling, cooling, adding water, kneading, sieving to remove testa glycines, filtering the peeled sweetened bean paste solution to remove water to obtain red sweetened bean paste;
preparing rice wine and red bean powder: mixing the prepared rice wine pulp with red bean paste in sequence, freezing and drying to obtain rice wine red bean powder;
preparing the red bean fermented glutinous rice solid beverage: adding flavoring agent into rice wine red bean powder, mixing well, and packaging to obtain red bean fermented glutinous rice beverage.
Optionally, the mass ratio of the rice wine pulp to the red bean paste is 1: 0.5.
Optionally, the freezing temperature is-90 to-70 ℃, and the freezing time is 15 to 30 hours.
Optionally, the drying temperature is-45 ℃, the vacuum degree is 0.07Mpa, and the drying time is 24 hours.
Optionally, the flavoring agent is cane sugar and dry sweet osmanthus, and the mass ratio of the cane sugar to the dry sweet osmanthus to the rice wine and red bean powder is 4:1: 15.
Optionally, the use method of the red bean fermented glutinous rice solid beverage is as follows: adding drinking water at a ratio of 50, and mixing.
As can be seen from the above, in the red bean fermented glutinous rice solid beverage and the preparation method thereof provided by one or more embodiments of the present specification, after the rice wine fermentation is finished, the rice wine is pulped, and beta-cyclodextrin is added to the mixture and fully stirred to obtain rice wine; cleaning and cooking red beans, wiping off bean skins by using a mesh screen, and filtering to obtain red bean paste; and uniformly mixing the rice wine liquid and the red bean paste, freezing, drying in vacuum at low temperature to obtain rice wine and red bean powder, sequentially adding a sweetening agent, a thickening agent and sweet osmanthus, uniformly mixing, packaging to obtain the red bean fermented glutinous rice solid beverage, and adding water according to a certain proportion before drinking. The rice wine is used as a raw material, and the loss of flavor substances of the rice wine in the processing process is avoided by using the technologies of beta-cyclodextrin embedding, freeze drying and the like, so that the authentic flavor of the rice wine beverage is ensured; the rice wine is pulped and then matched with the red bean paste, so that the prepared red bean fermented glutinous rice solid beverage is sour, sweet, tasty and refreshing after being mixed with water, has rich rice aroma, can meet the requirements of consumers on diversified flavor and mouthfeel of the beverage, and has market value.
Drawings
In order to more clearly illustrate one or more embodiments or prior art solutions of the present specification, the drawings that are needed in the description of the embodiments or prior art will be briefly described below, and it is obvious that the drawings in the following description are only one or more embodiments of the present specification, and that other drawings may be obtained by those skilled in the art without inventive effort from these drawings.
FIG. 1 is a flow chart of a method for preparing a fermented red bean solid beverage according to one or more embodiments of the present disclosure.
Detailed Description
To make the objects, technical solutions and advantages of the present disclosure more apparent, the present disclosure is further described in detail below with reference to specific embodiments.
In order to solve the problem that the taste of the fermented glutinous rice is damaged in the packaging process in the prior art, the application provides a preparation method of the fermented red bean solid beverage, which comprises the following steps:
brewing rice wine: soaking the sticky rice in clean water for 10-18 h, fishing out, draining, steaming for 30-50min, spraying and cooling to 30 ℃ with clean water, mixing with 4-6% of distiller's yeast, and fermenting for 5-7d at 28 ℃. After fermentation, performing wall breaking treatment to obtain rice wine primary pulp;
preparing rice wine slurry: taking rice wine raw pulp, adding 0.05-0.25% of beta-cyclodextrin, stirring, and stirring at a low speed for 2 hours to obtain rice wine pulp;
preparing red bean paste: cleaning semen Phaseoli, soaking for 4 hr, taking out, adding water, boiling, cooling, adding water, kneading, sieving to remove testa glycines, filtering the peeled sweetened bean paste solution to remove water to obtain red sweetened bean paste;
preparing rice wine and red bean powder: mixing the prepared rice wine pulp with red bean paste in sequence, freezing and drying to obtain rice wine red bean powder;
preparing the red bean fermented glutinous rice solid beverage: adding flavoring agent into rice wine red bean powder, mixing well, and packaging to obtain red bean fermented glutinous rice beverage.
The loss of flavor substances of the rice wine in the processing process is avoided by utilizing the technologies of beta-cyclodextrin embedding, freeze drying and the like, so that the authentic flavor of the rice wine beverage is ensured; the rice wine is pulped and then matched with the red bean paste, so that the prepared red bean fermented glutinous rice solid beverage is sour, sweet, tasty and refreshing after being mixed with water, has rich rice aroma and can meet the requirements of consumers on diversified flavor and mouthfeel of the beverage.
Specifically, for example, the preparation method of the red bean fermented glutinous rice solid beverage provided by the embodiment of the present invention includes:
brewing rice wine: selecting glutinous rice, soaking in clear water overnight until the glutinous rice is twisted slightly and broken, taking out, draining off water, steaming in a food steamer for 30-50min until the rice is well cooked, spraying and cooling with clear water to 30 ℃, adding 4-6% distiller's yeast, fermenting at 28 ℃ for 5-7d, and breaking the wall to obtain rice wine primary pulp;
preparing rice wine slurry: taking rice wine raw pulp, adding 0.1% beta-cyclodextrin, stirring, and stirring at low speed in a stirrer for 2h to obtain rice wine pulp;
preparing red bean paste: selecting high-quality red beans, cleaning, soaking for 4h, taking out the red beans, putting the red beans into a pot, adding water, boiling until the red beans are well cooked, cooling, adding water, kneading and sieving by a sieve to remove bean skins, and filtering the bean paste liquid after peeling by using 2 layers of gauze to remove water to obtain red bean paste;
preparing rice wine and red bean powder: taking the prepared rice wine pulp and red bean paste, mixing the rice wine pulp and the red bean paste in a proportion of 1:0.5, freezing at-80 ℃ for 24h, and drying at-45 ℃ and 0.07MPa vacuum degree for 24h to obtain rice wine and red bean powder;
preparing the red bean fermented glutinous rice solid beverage: adding cane sugar and dry sweet osmanthus into rice wine red bean powder, and mixing according to the weight ratio of 15: 4:1, uniformly mixing, and packaging to obtain the red bean fermented glutinous rice national beverage, wherein the weight ratio of the red bean fermented glutinous rice to the national beverage is 1: 50 percent of the total weight of the beverage is added with drinking water and mixed evenly for drinking.
The red bean fermented glutinous rice solid beverage and the preparation method thereof provided by the embodiment 2 of the invention are the same as the embodiment 1, except that the rice wine slurry is prepared by the following steps: taking rice wine raw pulp, adding 0.05% beta-cyclodextrin, stirring, and stirring at low speed for 2 hr to obtain rice wine pulp.
The red bean fermented glutinous rice solid beverage and the preparation method thereof provided by the embodiment 3 of the invention are the same as the embodiment 1, except that the rice wine slurry is prepared by the following steps: taking rice wine raw pulp, adding 0.25% beta-cyclodextrin, stirring, and stirring at low speed for 2 hr to obtain rice wine pulp.
Comparative example 1, same as example 1 except that there was no preparation step of rice wine syrup.
Comparative example 2, preparation of rice wine syrup as in example 1: taking rice wine raw pulp, adding 0.3% beta-cyclodextrin, stirring, and stirring at low speed for 2 hr to obtain rice wine pulp.
The samples prepared in examples 1 to 3 and comparative examples 1 to 2 were evaluated for sensory properties using the evaluation criteria in table 1, and the evaluation results are shown in table 2. Each set of samples was sampled and measured 10 times and the average was taken.
TABLE 1 sensory evaluation criteria
TABLE 2 evaluation results
The data in table 2 show that the product prepared by the embodiment of the invention has better comprehensive acceptance than the comparative example, meanwhile, the addition of the beta-cyclodextrin can be beneficial to the technologies such as embedding, freeze drying and the like to avoid the loss of the flavor substances of the rice wine in the processing process and ensure the flavor of the prepared rice wine beverage, so that the taste of the whole prepared product is improved, but when the beta-cyclodextrin is excessively added, the large pore diameter of the beta-cyclodextrin can cause the excessive absorption of the taste, so that the odor is seriously reduced, meanwhile, the texture is reduced in different degrees, the adhesion is increased, the brewing is not easy to brew, and the overall acceptance is reduced.
Those of ordinary skill in the art will understand that: the discussion of any embodiment above is meant to be exemplary only, and is not intended to intimate that the scope of the disclosure, including the claims, is limited to these examples; within the spirit of the present disclosure, features from the above embodiments or from different embodiments may also be combined, steps may be implemented in any order, and there are many other variations of different aspects of one or more embodiments of the present description as described above, which are not provided in detail for the sake of brevity.
It is intended that the one or more embodiments of the present specification embrace all such alternatives, modifications and variations as fall within the broad scope of the appended claims. Therefore, any omissions, modifications, substitutions, improvements, and the like that may be made without departing from the spirit and principles of one or more embodiments of the present disclosure are intended to be included within the scope of the present disclosure.
Claims (6)
1. The preparation method of the red bean fermented glutinous rice solid beverage is characterized by comprising the following steps of:
brewing rice wine: soaking glutinous rice in clear water for 10-18 h, fishing out, draining, steaming for 30-50min, cooling to 30 ℃ by using clear water, adding 4-6% of distiller's yeast, fermenting for 5-7d at 28 ℃, and performing wall breaking treatment after fermentation is finished to obtain rice wine primary pulp;
preparing rice wine slurry: taking rice wine raw pulp, adding 0.05-0.25% of beta-cyclodextrin, stirring, and stirring at a low speed for 2 hours to obtain rice wine pulp;
preparing red bean paste: cleaning semen Phaseoli, soaking for 4 hr, taking out, adding water, boiling, cooling, adding water, kneading, sieving to remove testa glycines, filtering the peeled sweetened bean paste solution to remove water to obtain red sweetened bean paste;
preparing rice wine and red bean powder: mixing the prepared rice wine pulp with red bean paste in sequence, freezing and drying to obtain rice wine red bean powder;
preparing the red bean fermented glutinous rice solid beverage: adding flavoring agent into rice wine red bean powder, mixing well, and packaging to obtain red bean fermented glutinous rice beverage.
2. The method for preparing the red bean fermented glutinous rice solid beverage according to claim 1, wherein the mass ratio of the rice wine slurry to the red bean paste is 1: 0.5.
3. The preparation method of the red bean fermented glutinous rice solid beverage according to claim 1, wherein the freezing temperature is-90 to-70 ℃, and the freezing time is 15 to 30 hours.
4. The method for preparing a fermented red bean solid beverage according to claim 1, wherein the drying temperature is-45 ℃, the vacuum degree is 0.07Mpa, and the drying time is 24 hours.
5. The preparation method of the red bean fermented glutinous rice solid beverage according to claim 1, wherein the flavoring agent is sucrose and dry sweet osmanthus, and the mass ratio of the sucrose to the dry sweet osmanthus to the rice wine red bean powder is 4:1: 15.
6. The preparation method of the red bean fermented glutinous rice solid beverage according to claim 1, wherein the use method of the red bean fermented glutinous rice solid beverage is that the ratio of the red bean fermented glutinous rice solid beverage to the red bean fermented glutinous rice solid beverage is 1: adding drinking water at a ratio of 50, and mixing.
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| CN110551593A (en) * | 2019-09-03 | 2019-12-10 | 张掖海川纵实业发展有限责任公司 | Rice milk wine beverage and preparation method thereof |
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