CN112553029A - Preparation method of fermented glutinous rice - Google Patents
Preparation method of fermented glutinous rice Download PDFInfo
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- CN112553029A CN112553029A CN202110122431.5A CN202110122431A CN112553029A CN 112553029 A CN112553029 A CN 112553029A CN 202110122431 A CN202110122431 A CN 202110122431A CN 112553029 A CN112553029 A CN 112553029A
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- glutinous rice
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 80
- 235000009566 rice Nutrition 0.000 title claims abstract description 80
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 title claims description 76
- 241000196324 Embryophyta Species 0.000 claims abstract description 66
- 230000002335 preservative effect Effects 0.000 claims abstract description 64
- 239000003755 preservative agent Substances 0.000 claims abstract description 58
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 51
- 238000010411 cooking Methods 0.000 claims abstract description 21
- 230000002421 anti-septic effect Effects 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 238000002791 soaking Methods 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 238000009924 canning Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000007789 sealing Methods 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 239000012535 impurity Substances 0.000 claims abstract description 9
- 238000005507 spraying Methods 0.000 claims abstract description 9
- 230000007480 spreading Effects 0.000 claims abstract description 9
- 238000003892 spreading Methods 0.000 claims abstract description 9
- 239000000341 volatile oil Substances 0.000 claims description 96
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 244000203593 Piper nigrum Species 0.000 claims description 20
- 235000008184 Piper nigrum Nutrition 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 16
- 235000002566 Capsicum Nutrition 0.000 claims description 12
- 239000006002 Pepper Substances 0.000 claims description 12
- 235000016761 Piper aduncum Nutrition 0.000 claims description 12
- 235000017804 Piper guineense Nutrition 0.000 claims description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 8
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 8
- 240000002657 Thymus vulgaris Species 0.000 claims description 8
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 8
- 244000273928 Zingiber officinale Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 235000013614 black pepper Nutrition 0.000 claims description 8
- 239000001359 coriandrum sativum l. oleoresin Substances 0.000 claims description 8
- 235000004611 garlic Nutrition 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 239000001931 piper nigrum l. white Substances 0.000 claims description 8
- 239000001585 thymus vulgaris Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 4
- 235000017803 cinnamon Nutrition 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims 1
- 240000004670 Glycyrrhiza echinata Species 0.000 claims 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims 1
- 229940010454 licorice Drugs 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 10
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 230000002195 synergetic effect Effects 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 abstract 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 16
- 235000019991 rice wine Nutrition 0.000 description 12
- 230000008569 process Effects 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 241000234282 Allium Species 0.000 description 7
- 244000303040 Glycyrrhiza glabra Species 0.000 description 7
- 238000005260 corrosion Methods 0.000 description 7
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 7
- 235000011477 liquorice Nutrition 0.000 description 7
- 238000004321 preservation Methods 0.000 description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 6
- 238000004378 air conditioning Methods 0.000 description 6
- 238000000227 grinding Methods 0.000 description 4
- 238000004904 shortening Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 241000723347 Cinnamomum Species 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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
- C12G3/02—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
Abstract
The invention discloses a preparation method of fermented glutinous rice, which comprises the following steps: (1) removing impurities from glutinous rice, cleaning and soaking; (2) cooking glutinous rice, spreading and airing to the temperature of 35-45 ℃; (3) adding distiller's yeast and plant antiseptic, stirring, and fermenting in a fermentation jar for 25-35 h; (4) filtering, then hot canning at 85-95 ℃, and sealing in vacuum atmosphere; (5) sterilizing at high temperature of 90-120 ℃, cooling, spraying code, boxing and warehousing. The plant preservative is adopted, so that the human body is not damaged, the antibacterial synergistic effect exists among the raw materials of the plant preservative, and the sterilization rate reaches 97.3-99.9% through the plant preservative, 95 ℃ hot canning, vacuum modified atmosphere sealing and high-temperature sterilization, so that the preservative effect is achieved; the addition of the plant preservative can achieve the preservative effect and cannot influence the taste of the fermented glutinous rice.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of fermented glutinous rice.
Background
The glutinous rice wine is prepared from glutinous rice serving as a main raw material through fermentation, is very rich in nutrition, can tonify deficiency, enrich blood, tonify spleen and lung, and is fragrant, sweet and mellow in taste, so that the glutinous rice wine is deeply loved by people. The glutinous rice wine produced by farmers is not added with preservative, but can not be preserved for a long time, is easy to deteriorate, and has high ethanol content, and the glutinous rice wine produced in factories can be preserved for a long time, but is added with a large amount of preservative and other food additives, so that the glutinous rice wine is not beneficial to human health, and therefore, the improvement of the prior art is urgently needed to ensure the human health and prolong the storage life.
Disclosure of Invention
In order to solve the problems, the invention aims to provide a preparation method of fermented glutinous rice.
A preparation method of fermented glutinous rice comprises the following steps:
(1) removing impurities from glutinous rice, cleaning and soaking;
(2) cooking glutinous rice, spreading and airing to the temperature of 35-45 ℃;
(3) adding distiller's yeast and plant antiseptic, stirring, and fermenting in a fermentation jar for 25-35 h;
(4) filtering, then hot canning at 85-95 ℃, and sealing in vacuum atmosphere;
(5) sterilizing at high temperature of 90-120 ℃, cooling, spraying code, boxing and warehousing.
In order to achieve the anti-corrosion effect and prevent the fermented glutinous rice from being continuously fermented in the preservation process to generate more ethanol and influence the taste, the weight ratio of the glutinous rice, the distiller's yeast and the plant preservative is (8000-: (50-80): (0.02-0.04).
Further, the weight ratio of the sticky rice, the distiller's yeast and the plant preservative is 10000: 60: 0.03.
in order to obtain better antiseptic effect, the plant antiseptic comprises the following raw materials of 10-20 parts by weight of chili essential oil, 2-4 parts by weight of pepper essential oil, 10-20 parts by weight of ginger essential oil, 10-20 parts by weight of garlic essential oil, 10-20 parts by weight of onion essential oil, 0.2-0.5 part by weight of cinnamon essential oil, 0.5-2 parts by weight of fennel essential oil, 0.1-0.5 part by weight of clove essential oil, 0.3-0.6 part by weight of liquorice essential oil, 0.6-1.5 parts by weight of white pepper essential oil, 1-3 parts by weight of coriander seed essential oil and 0.8-2 parts by weight of thyme essential oil.
In order to facilitate cooking and improve the taste of the glutinous rice wine, the soaking in the step (1) is to soak the glutinous rice in warm water at the temperature of 32-36 ℃ for 10-15 h.
In order to shorten the fermentation time, before cooking in the step (2), adding water into glutinous rice and grinding the glutinous rice into slurry, wherein the weight ratio of the glutinous rice to the water is 1: (0.5-1.5).
In order to ensure that the distiller's yeast is uniformly mixed, the step (3) of mixing the distiller's yeast and the plant preservative is to prepare the distiller's yeast into powder, then add the powder and the plant preservative into water, and mix the powder and the plant preservative into the water after uniform mixing.
In order to ensure that the distiller's yeast is fully melted, the weight ratio of the distiller's yeast, the plant preservative and the water is (15-20): (0.05-0.15): (15-20).
Compared with the prior art, the preparation method of the fermented glutinous rice has the beneficial effects that: the plant preservative is adopted, so that the human body is not damaged, the antibacterial synergistic effect exists among the raw materials of the plant preservative, and the sterilization rate reaches 97.3-99.9% through the plant preservative, 95 ℃ hot canning, vacuum modified atmosphere sealing and high-temperature sterilization, so that the preservative effect is achieved; the addition of the plant preservative can achieve the preservative effect and cannot influence the taste of the fermented glutinous rice.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
It is to be noted that the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process or method that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process or method.
Example 1
A preparation method of fermented glutinous rice comprises the following steps:
(1) removing impurities from glutinous rice, cleaning, and soaking, wherein the glutinous rice is soaked in warm water at 32 ℃ for 15h for convenient cooking and improving the taste of glutinous rice wine;
(2) cooking glutinous rice, spreading and airing to 35 ℃;
(3) adding distiller's yeast and a plant preservative, stirring uniformly, putting into a fermentation jar for fermentation for 25h, wherein in order to ensure that the distiller's yeast is uniformly added, the distiller's yeast and the plant preservative are mixed, the distiller's yeast and the plant preservative are prepared into powder, then the powder and the plant preservative are added into water together, and the mixture is stirred uniformly and then is added, wherein the weight ratio of the distiller's yeast to the plant preservative to the water is 15: 0.05: 15;
(4) filtering, hot canning at 85 deg.C, and vacuum air-conditioning and sealing;
(5) and (4) after high-temperature sterilization at 90 ℃, cooling, spraying codes, boxing and warehousing.
In order to achieve the anti-corrosion effect and prevent the fermented glutinous rice from continuing to ferment in the preservation process, more ethanol is produced to influence the taste, the weight ratio of the glutinous rice, the distiller's yeast and the plant preservative is 8000: 50: 0.02.
in order to obtain better antiseptic effect, the plant antiseptic comprises the following raw materials of 10 parts by weight of chili essential oil, 2 parts by weight of pepper essential oil, 10 parts by weight of ginger essential oil, 10 parts by weight of garlic essential oil, 10 parts by weight of onion essential oil, 0.2 part by weight of cassia bark essential oil, 0.5 part by weight of fennel essential oil, 0.1 part by weight of clove essential oil, 0.3 part by weight of liquorice essential oil, 0.6 part by weight of white pepper essential oil, 1 part by weight of coriander seed essential oil and 0.8 part by weight of thyme essential oil.
Example 2
A preparation method of fermented glutinous rice comprises the following steps:
(1) removing impurities from glutinous rice, cleaning, soaking, and soaking in 35 deg.C warm water for 12 hr to facilitate cooking and improve the taste of glutinous rice wine;
(2) cooking glutinous rice, spreading and airing to 40 ℃;
(3) adding distiller's yeast and a plant preservative, stirring uniformly, putting into a fermentation jar, fermenting for 30h, in order to ensure that the distiller's yeast is uniformly added, adding the distiller's yeast and the plant preservative, namely preparing the distiller's yeast into powder, then adding the powder into water together with the plant preservative, stirring uniformly, and then adding, wherein the weight ratio of the distiller's yeast to the plant preservative to the water is 18: 0.1: 18;
(4) filtering, hot canning at 90 deg.C, and vacuum air-conditioning and sealing;
(5) sterilizing at 100 deg.C, cooling, spraying code, boxing, and warehousing.
In order to achieve the anti-corrosion effect and prevent the fermented glutinous rice from continuing to ferment in the preservation process, more ethanol is produced to influence the taste, the weight ratio of the glutinous rice, the distiller's yeast and the plant preservative is 10000: 60: 0.03.
in order to obtain better antiseptic effect, the plant antiseptic comprises the following raw materials of 15 parts of pepper essential oil, 3 parts of pepper essential oil, 15 parts of ginger essential oil, 15 parts of garlic essential oil, 15 parts of onion essential oil, 0.3 part of cassia bark essential oil, 1 part of fennel essential oil, 0.3 part of clove essential oil, 0.5 part of liquorice essential oil, 1 part of white pepper essential oil, 2 parts of coriander seed essential oil and 1.5 parts of thyme essential oil by weight.
Example 3
A preparation method of fermented glutinous rice comprises the following steps:
(1) removing impurities from glutinous rice, cleaning, and soaking, wherein the soaking is to soak the glutinous rice in 36 ℃ warm water for 10 hours to facilitate cooking and improve the taste of glutinous rice wine;
(2) cooking glutinous rice, and spreading to 45 deg.C;
(3) adding distiller's yeast and a plant preservative, stirring uniformly, putting into a fermentation jar, fermenting for 35h, in order to ensure that the distiller's yeast is uniformly added, adding the distiller's yeast and the plant preservative, namely preparing the distiller's yeast into powder, then adding the powder into water together with the plant preservative, stirring uniformly, and then adding, wherein the weight ratio of the distiller's yeast to the plant preservative to the water is 20: 0.15: 20;
(4) filtering, hot canning at 95 deg.C, and vacuum air-conditioning and sealing;
(5) and (4) after high-temperature sterilization at 120 ℃, cooling, spraying codes, boxing and warehousing.
In order to achieve the anti-corrosion effect and prevent the fermented glutinous rice from continuing to ferment in the preservation process, more ethanol is generated to influence the taste, the weight ratio of the glutinous rice to the distiller's yeast to the plant preservative is 12000: 80: 0.04.
in order to obtain better antiseptic effect, the plant antiseptic comprises the following raw materials of, by weight, 20 parts of pepper essential oil, 4 parts of pepper essential oil, 20 parts of ginger essential oil, 20 parts of garlic essential oil, 20 parts of onion essential oil, 0.5 part of cassia bark essential oil, 2 parts of fennel essential oil, 0.5 part of clove essential oil, 0.6 part of liquorice essential oil, 1.5 parts of white pepper essential oil, 3 parts of coriander seed essential oil and 2 parts of thyme essential oil.
Example 4
A preparation method of fermented glutinous rice comprises the following steps:
(1) removing impurities from glutinous rice, cleaning, and soaking, wherein the glutinous rice is soaked in warm water at 32 ℃ for 15h for convenient cooking and improving the taste of glutinous rice wine;
(2) cooking glutinous rice, spreading and airing until the temperature is 35 ℃, adding water into the glutinous rice before cooking and grinding the glutinous rice into pulp for shortening the fermentation time, wherein the weight ratio of the glutinous rice to the water is 1: 0.5;
(3) adding distiller's yeast and a plant preservative, stirring uniformly, putting into a fermentation jar for fermentation for 25h, wherein in order to ensure that the distiller's yeast is uniformly added, the distiller's yeast and the plant preservative are mixed, the distiller's yeast and the plant preservative are prepared into powder, then the powder and the plant preservative are added into water together, and the mixture is stirred uniformly and then is added, wherein the weight ratio of the distiller's yeast to the plant preservative to the water is 15: 0.05: 15;
(4) filtering, hot canning at 85 deg.C, and vacuum air-conditioning and sealing;
(5) and (4) after high-temperature sterilization at 90 ℃, cooling, spraying codes, boxing and warehousing.
In order to achieve the anti-corrosion effect and prevent the fermented glutinous rice from continuing to ferment in the preservation process, more ethanol is produced to influence the taste, the weight ratio of the glutinous rice, the distiller's yeast and the plant preservative is 8000: 50: 0.02.
in order to obtain better antiseptic effect, the plant antiseptic comprises the following raw materials of 10 parts by weight of chili essential oil, 2 parts by weight of pepper essential oil, 10 parts by weight of ginger essential oil, 10 parts by weight of garlic essential oil, 10 parts by weight of onion essential oil, 0.2 part by weight of cassia bark essential oil, 0.5 part by weight of fennel essential oil, 0.1 part by weight of clove essential oil, 0.3 part by weight of liquorice essential oil, 0.6 part by weight of white pepper essential oil, 1 part by weight of coriander seed essential oil and 0.8 part by weight of thyme essential oil.
Example 5
A preparation method of fermented glutinous rice comprises the following steps:
(1) removing impurities from glutinous rice, cleaning, soaking, and soaking in 35 deg.C warm water for 12 hr to facilitate cooking and improve the taste of glutinous rice wine;
(2) cooking glutinous rice, spreading and airing until the temperature is 40 ℃, adding water into the glutinous rice before cooking and grinding the glutinous rice into pulp for shortening the fermentation time, wherein the weight ratio of the glutinous rice to the water is 1: 1;
(3) adding distiller's yeast and a plant preservative, stirring uniformly, putting into a fermentation jar, fermenting for 30h, in order to ensure that the distiller's yeast is uniformly added, adding the distiller's yeast and the plant preservative, namely preparing the distiller's yeast into powder, then adding the powder into water together with the plant preservative, stirring uniformly, and then adding, wherein the weight ratio of the distiller's yeast to the plant preservative to the water is 18: 0.1: 18;
(4) filtering, hot canning at 90 deg.C, and vacuum air-conditioning and sealing;
(5) sterilizing at 100 deg.C, cooling, spraying code, boxing, and warehousing.
In order to achieve the anti-corrosion effect and prevent the fermented glutinous rice from continuing to ferment in the preservation process, more ethanol is produced to influence the taste, the weight ratio of the glutinous rice, the distiller's yeast and the plant preservative is 10000: 60: 0.03.
in order to obtain better antiseptic effect, the plant antiseptic comprises the following raw materials of 15 parts of pepper essential oil, 3 parts of pepper essential oil, 15 parts of ginger essential oil, 15 parts of garlic essential oil, 15 parts of onion essential oil, 0.3 part of cassia bark essential oil, 1 part of fennel essential oil, 0.3 part of clove essential oil, 0.5 part of liquorice essential oil, 1 part of white pepper essential oil, 2 parts of coriander seed essential oil and 1.5 parts of thyme essential oil by weight.
Example 6
A preparation method of fermented glutinous rice comprises the following steps:
(1) removing impurities from glutinous rice, cleaning, and soaking, wherein the soaking is to soak the glutinous rice in 36 ℃ warm water for 10 hours to facilitate cooking and improve the taste of glutinous rice wine;
(2) cooking glutinous rice, spreading and airing until the temperature is 45 ℃, adding water into the glutinous rice before cooking and grinding the glutinous rice into pulp for shortening the fermentation time, wherein the weight ratio of the glutinous rice to the water is 1: 1.5;
(3) adding distiller's yeast and a plant preservative, stirring uniformly, putting into a fermentation jar, fermenting for 35h, in order to ensure that the distiller's yeast is uniformly added, adding the distiller's yeast and the plant preservative, namely preparing the distiller's yeast into powder, then adding the powder into water together with the plant preservative, stirring uniformly, and then adding, wherein the weight ratio of the distiller's yeast to the plant preservative to the water is 20: 0.15: 20;
(4) filtering, hot canning at 95 deg.C, and vacuum air-conditioning and sealing;
(5) and (4) after high-temperature sterilization at 120 ℃, cooling, spraying codes, boxing and warehousing.
In order to achieve the anti-corrosion effect and prevent the fermented glutinous rice from continuing to ferment in the preservation process, more ethanol is generated to influence the taste, the weight ratio of the glutinous rice to the distiller's yeast to the plant preservative is 12000: 80: 0.04.
in order to obtain better antiseptic effect, the plant antiseptic comprises the following raw materials of, by weight, 20 parts of pepper essential oil, 4 parts of pepper essential oil, 20 parts of ginger essential oil, 20 parts of garlic essential oil, 20 parts of onion essential oil, 0.5 part of cassia bark essential oil, 2 parts of fennel essential oil, 0.5 part of clove essential oil, 0.6 part of liquorice essential oil, 1.5 parts of white pepper essential oil, 3 parts of coriander seed essential oil and 2 parts of thyme essential oil.
The plant preservative is adopted, so that the human body is not damaged, the antibacterial synergistic effect exists among the raw materials of the plant preservative, and the sterilization rate reaches 97.3-99.9% through the plant preservative, 95 ℃ hot canning, vacuum modified atmosphere sealing and high-temperature sterilization, so that the preservative effect is achieved; the addition of the plant preservative can achieve the preservative effect and cannot influence the taste of the fermented glutinous rice.
The scope of the present invention is not limited to the technical solutions disclosed in the embodiments, and any modifications, equivalent substitutions, improvements, etc. made to the above embodiments according to the technical spirit of the present invention fall within the scope of the present invention.
Claims (8)
1. The preparation method of the fermented glutinous rice is characterized by comprising the following steps of:
(1) removing impurities from glutinous rice, cleaning and soaking;
(2) cooking glutinous rice, spreading and airing to the temperature of 35-45 ℃;
(3) adding distiller's yeast and plant antiseptic, stirring, and fermenting in a fermentation jar for 25-35 h;
(4) filtering, then hot canning at 85-95 ℃, and sealing in vacuum atmosphere;
(5) sterilizing at high temperature of 90-120 ℃, cooling, spraying code, boxing and warehousing.
2. The method for preparing fermented glutinous rice as claimed in claim 1, wherein the weight ratio of the glutinous rice, the distiller's yeast and the plant preservative is (8000- & 12000): (50-80): (0.02-0.04).
3. The preparation method of fermented glutinous rice as claimed in claim 2, wherein the weight ratio of the glutinous rice, the distiller's yeast and the plant preservative is 10000: 60: 0.03.
4. the preparation method of the fermented glutinous rice as claimed in claim 1, wherein the plant preservative comprises the following raw materials, by weight, 10-20 parts of chili essential oil, 2-4 parts of pepper essential oil, 10-20 parts of ginger essential oil, 10-20 parts of garlic essential oil, 10-20 parts of onion essential oil, 0.2-0.5 part of cinnamon essential oil, 0.5-2 parts of fennel essential oil, 0.1-0.5 part of clove essential oil, 0.3-0.6 part of licorice essential oil, 0.6-1.5 parts of white pepper essential oil, 1-3 parts of coriander seed essential oil and 0.8-2 parts of thyme essential oil.
5. The method for preparing fermented glutinous rice as claimed in claim 1, wherein the soaking in step (1) is carried out by soaking glutinous rice in warm water at 32-36 deg.C for 10-15 h.
6. The method for preparing fermented glutinous rice as claimed in claim 1, wherein before the cooking in step (2), the glutinous rice is ground with water, and the weight ratio of the glutinous rice to the water is 1: (0.5-1.5).
7. The method for preparing fermented glutinous rice according to claim 6, wherein the step (3) of adding the distiller's yeast and the plant preservative is to prepare the distiller's yeast into powder, then add the powder and the plant preservative into water, stir the mixture evenly and then add the mixture.
8. The method for preparing fermented glutinous rice according to claim 7, wherein the weight ratio of the distiller's yeast, the plant preservative and the water is (15-20): (0.05-0.15): (15-20).
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113604313A (en) * | 2021-08-23 | 2021-11-05 | 卢学玉 | Making method of Shanlan rice wine |
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| CN106350378A (en) * | 2016-11-01 | 2017-01-25 | 江西省食品发酵研究所 | Fresh-keeping rice wine and preparation method thereof |
| CN107653134A (en) * | 2017-10-13 | 2018-02-02 | 铜陵幺妹食品有限公司 | Original flavor, rock sugar, blood are glutinous, pawpaw, the preparation method of purple potato fermented glutinous rice beverage |
| CN111334387A (en) * | 2018-12-19 | 2020-06-26 | 湖北生龙清米酒股份有限公司 | Brewing type solid rice wine and preparation method thereof |
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2021
- 2021-01-29 CN CN202110122431.5A patent/CN112553029A/en active Pending
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|---|---|---|---|---|
| CN106350378A (en) * | 2016-11-01 | 2017-01-25 | 江西省食品发酵研究所 | Fresh-keeping rice wine and preparation method thereof |
| CN107653134A (en) * | 2017-10-13 | 2018-02-02 | 铜陵幺妹食品有限公司 | Original flavor, rock sugar, blood are glutinous, pawpaw, the preparation method of purple potato fermented glutinous rice beverage |
| CN111334387A (en) * | 2018-12-19 | 2020-06-26 | 湖北生龙清米酒股份有限公司 | Brewing type solid rice wine and preparation method thereof |
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| CN113604313A (en) * | 2021-08-23 | 2021-11-05 | 卢学玉 | Making method of Shanlan rice wine |
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