CN113647565A - Preparation method of oat fermented glutinous rice - Google Patents
Preparation method of oat fermented glutinous rice Download PDFInfo
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- CN113647565A CN113647565A CN202110947617.4A CN202110947617A CN113647565A CN 113647565 A CN113647565 A CN 113647565A CN 202110947617 A CN202110947617 A CN 202110947617A CN 113647565 A CN113647565 A CN 113647565A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
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- Biotechnology (AREA)
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Abstract
The invention discloses a preparation method of oat fermented glutinous rice, belonging to the technical field of food. The oat fermented product is based on a few oat products, and the demand of oat food in the current market is increased, so that the oat fermented product has a wide prospect. An oat fermented glutinous rice food has the advantage that dendrobium flower juice is added in the preparation process. The preparation method comprises the steps of oat rice selection, rice washing and soaking, rice steaming, water spraying cooling, distiller's yeast inoculation, uniform stirring and nest building, and constant temperature fermentation. The oat fermented glutinous rice is rich in nutrition, and has the health-care effects of nourishing yin and moisturizing lung, effectively preventing hypertension and cardiovascular diseases, maintaining blood sugar balance and the like.
Description
Technical Field
The invention relates to a health-preserving oat-dendrobium fermented glutinous rice and a processing method thereof, belonging to the technical field of food.
Background
Oat rice is one of the world recognized high nutrition cereals. Nutrition scientists find that oat is an ideal food for preventing atherosclerosis, hypertension and coronary heart disease. The rich Yashan acid can assist in treating diabetes, fatty liver, etc., and is beneficial to the middle-aged and the elderly to increase resistance and prolong life. Oat rice has the efficacy of stabilizing blood sugar, because the unique 'beta-glucan' has the function of reducing cholesterol. Meanwhile, the beta-glucan can regulate the blood fat and the blood sugar of a human body, soften blood vessels, well prevent hypertension, improve the immunity of the human body and reduce the cardiovascular disease rate. The soluble porous fiber contained in oat is not only beneficial to the excretion of bile acid, but also can reduce the content of total cholesterol and low-density lipoprotein cholesterol in human blood, and simultaneously has the functions of preventing heart disease and reducing the risk of various vascular diseases.
In traditional medicine, fresh or dry stems of various plants of the dendrobium are often collected and serve as medicinal materials, and people find that the dendrobium has remarkable effects on nourishing yin, clearing heat, benefiting stomach and promoting fluid production through researches. The dendrobium officinale flower can nourish yin and moisten lung, nourish stomach and promote fluid production, improve eyesight and clear heat on one hand, enhance immunity and delay aging on the other hand, and has good prevention effect on respiratory diseases, diabetes, chronic gastritis and other diseases, so the medicinal value of the dendrobium officinale flower cannot be ignored. Particularly, the dendrobium officinale flower has the most remarkable effect of relieving depression. The dendrobium flower can relieve the symptoms of mental stress, dysphoria, depression and the like, and makes people have clear mood because the dendrobium flower contains various volatile oil and has volatility. Therefore, if the dendrobium is soaked in water for drinking, the dendrobium is sweet and delicious, and has the effects of quenching thirst, beautifying and having the strongest health-care effect.
The fermented glutinous rice is a high-heat food which is made from glutinous rice or rice through yeast fermentation, can strengthen the body, prevent diseases and prevent cold and has unique flavor after long-term eating, and is also called fermented glutinous rice, vinasse, sweet rice wine and the like. The fermented glutinous rice is a traditional folk food made of rice or glutinous rice as a raw material, is one of very representative foods in the traditional folk of China, and has the characteristics of being sour, sweet, palatable, mellow and fragrant and the like.
At present, some fermented glutinous rice products are available in the market, most of the fermented glutinous rice products are made of glutinous rice, oat is made of the raw material, dendrobium flower juice is made of the auxiliary material, the tradition that the glutinous rice is made of the main raw material is broken through, the advantages of the oat, the dendrobium flower juice and the fermented glutinous rice are combined, the advantages of the oat, the dendrobium flower juice and the fermented glutinous rice are highlighted as far as possible, and the fermented glutinous rice products can effectively prevent hypertension and cardiovascular diseases and maintain blood sugar balance as health-care food.
Disclosure of Invention
The invention aims to solve the defects of the prior art and provides oat fermented glutinous rice capable of effectively preventing hypertension and cardiovascular diseases and maintaining blood sugar balance and a processing method thereof.
The invention is realized by the following technical scheme:
a preparation method of oat fermented glutinous rice is characterized by comprising the following steps: the method comprises the following manufacturing steps:
(1) selecting oat rice;
(2) rice washing and rice soaking: cleaning with clear water; then, soaking in clear water to allow it to fully absorb water;
(3) preparing the dendrobium flower juice: soaking herba Dendrobii flower in boiling water;
(4) rice steaming: cooking the soaked oat rice;
(5) water spraying and cooling: adding a small amount of dendrobium flower juice into steamed oat rice, stirring and spreading, and rapidly cooling;
(6) inoculating distiller's yeast: adding the cold dendrobium flower juice into the steamed and cooled oat rice, adding distiller's yeast and a small amount of white sugar, and fully and uniformly stirring;
(7) stirring evenly and building a nest: flattening and pressing the uniformly stirred oat rice, digging a hole in the middle, and uniformly spraying a little distiller's yeast on the surface;
(8) fermenting at constant temperature;
(9) and (4) finished product storage: after the oat fermented glutinous rice is fermented, the oat fermented glutinous rice is stored in a refrigerator.
A preparation method of oat fermented glutinous rice comprises the following steps:
(1) selection of oat rice: selecting high-quality oat rice with full grains, no moth and uniform size.
(2) Rice washing and rice soaking: selecting high-quality oat rice, and cleaning with clear water. Then, the oat rice is soaked in clear water to fully absorb water.
(3) Preparing the dendrobium flower juice: selecting a proper amount of high-quality dendrobium flowers, putting the dendrobium flowers into a pot, and adding boiled water for soaking. Put aside for natural cooling and stand-by.
(4) Rice steaming: uniformly spreading the soaked oat rice in a food steamer on which wet steaming cloth is laid, and then inserting some small holes into the food steamer by using chopsticks for steaming. The steamed oat rice grains are required to be moderate in hardness.
(5) Water spraying and cooling: and (3) containing the steamed oat rice in a clean anhydrous oilless container, adding a small amount of dendrobium flower juice, stirring and spreading, and quickly cooling.
(6) Inoculating distiller's yeast: adding herba Dendrobii flower juice, adding distiller's yeast and small amount of white sugar, and stirring thoroughly.
(7) Stirring evenly and building a nest: flattening and pressing the uniformly stirred oat rice, digging a hole in the middle, and uniformly spraying a little distiller's yeast on the surface.
(8) Constant-temperature fermentation: and finally, sealing and storing the container, and putting the container into a thermostat for constant-temperature fermentation.
(9) And (4) finished product storage: after the oat fermented glutinous rice is fermented, the oat fermented glutinous rice is stored in a refrigerator.
Preferably, the rice is soaked in warm water for 24 hours in the step (2).
Preferably, the dendrobium flowers in the step (3) are dendrobium officinale flowers.
Preferably, the ratio of the dendrobium flowers to the water in the step (3) is 1: 15.
Preferably, the rice steaming time in the step (4) is 60-80 min.
Preferably, in the step (6), the ratio of oat rice to dendrobium flower juice is 1:1.0-1:1.6, and the addition amount of the distiller's yeast is 0.6-1.0%.
Preferably, the fermentation temperature in the step (7) is 27-33 ℃, and the fermentation time is 30-42 h.
The invention has the beneficial effects that: at present, some fermented glutinous rice products are available in the market, most of the fermented glutinous rice products are made of glutinous rice, oat is made of the raw material, dendrobium flower juice is made of the auxiliary material, the tradition that the glutinous rice is made of the main raw material is broken through, and the advantages of the oat, the dendrobium flower juice and the fermented glutinous rice are combined to be used as a health-care food which can effectively prevent hypertension and cardiovascular diseases and maintain blood sugar balance. The product has fresh, sweet and tasty taste and can be eaten in each season.
Detailed Description
In order to further understand and appreciate the manufacturing process and edible efficacy of the present invention, the present invention is described in detail with reference to the preferred embodiments.
Example 1
The manufacturing method of the invention comprises the following steps
(1) Selection of oat rice: selecting high-quality oat rice with full grains, no moth and uniform size.
(2) Rice washing and rice soaking: selecting high-quality oat rice, and cleaning with clear water. Then, the oat rice is soaked in clean water for 24 hours to fully absorb the water.
(3) Preparing the dendrobium flower juice: selecting a proper amount of high-quality dendrobium flowers, putting the dendrobium flowers into a pot, and adding 15 times of water with the temperature of 80 ℃ for soaking. Placing on one side, and naturally cooling for later use.
(4) Rice steaming: uniformly spreading the soaked oat rice in a wet cloth-steaming food steamer, inserting some small holes in the food steamer with chopsticks, and steaming for 60 min. The steamed oat rice grains are required to be moderate in hardness.
(5) Water spraying and cooling: and (3) containing the steamed oat rice in a clean anhydrous oilless container, adding a small amount of dendrobium flower juice, stirring and spreading, and quickly cooling.
(6) Inoculating distiller's yeast: adding herba Dendrobii flower juice (material-water ratio is 1: 1) into steamed and cooled oat rice, adding 0.6% distiller's yeast, and mixing with small amount of white sugar.
(7) Stirring evenly and building a nest: flattening and pressing the uniformly stirred oat rice, digging a hole in the middle, and uniformly spraying a little distiller's yeast on the surface.
(8) Constant-temperature fermentation: and finally, sealing and storing the container, and fermenting for 30 hours in a constant-temperature incubator at 27 ℃.
(9) And (4) finished product storage: after the oat fermented glutinous rice is fermented, the oat fermented glutinous rice is stored in a refrigerator.
Example 2
(1) Selection of oat rice: selecting high-quality oat rice with full grains, no moth and uniform size.
(2) Rice washing and rice soaking: selecting high-quality oat rice, and cleaning with clear water. Then, the oat rice is soaked in clean water for 24 hours to fully absorb the water.
(3) Preparing the dendrobium flower juice: selecting a proper amount of high-quality dendrobium flowers, putting the dendrobium flowers into a pot, and adding 15 times of water with the temperature of 80 ℃ for soaking. Placing on one side, and naturally cooling for later use.
(4) Rice steaming: uniformly spreading the soaked oat rice in a wet steaming cloth-spread food steamer, inserting some small holes on the food steamer with chopsticks, and steaming for 70 min. The steamed oat rice grains are required to be moderate in hardness.
(5) Water spraying and cooling: and (3) containing the steamed oat rice in a clean anhydrous oilless container, adding a small amount of dendrobium flower juice, stirring and spreading, and quickly cooling.
(6) Inoculating distiller's yeast: adding herba Dendrobii flower juice (material-water ratio is 1: 1.3) into steamed and cooled oat rice, adding 0.8% distiller's yeast, and small amount of white sugar, and stirring thoroughly.
(7) Stirring evenly and building a nest: flattening and pressing the uniformly stirred oat rice, digging a hole in the middle, and uniformly spraying a little distiller's yeast on the surface.
(8) Constant-temperature fermentation: and finally, sealing and storing the container, and fermenting for 36 hours in a constant temperature oven at 30 ℃.
(9) And (4) finished product storage: after the oat fermented glutinous rice is fermented, the oat fermented glutinous rice is stored in a refrigerator.
Example 3
(1) Selection of oat rice: selecting high-quality oat rice with full grains, no moth and uniform size.
(2) Rice washing and rice soaking: selecting high-quality oat rice, and cleaning with clear water. Then, the oat rice is soaked in clean water for 24 hours to fully absorb the water.
(3) Preparing the dendrobium flower juice: selecting a proper amount of high-quality dendrobium flowers, putting the dendrobium flowers into a pot, and adding 15 times of water with the temperature of 80 ℃ for soaking. Placing on one side, and naturally cooling for later use.
(4) Rice steaming: uniformly spreading the soaked oat rice in a wet cloth-steaming food steamer, inserting some small holes in the food steamer with chopsticks, and steaming for 80 min. The steamed oat rice grains are required to be moderate in hardness.
(5) Water spraying and cooling: and (3) containing the steamed oat rice in a clean anhydrous oilless container, adding a small amount of dendrobium flower juice, stirring and spreading, and quickly cooling.
(6) Inoculating distiller's yeast: adding herba Dendrobii flower juice (material-water ratio is 1: 1.6) into steamed and cooled oat rice, adding 1.0% distiller's yeast, and mixing with small amount of white sugar.
(7) Stirring evenly and building a nest: flattening and pressing the uniformly stirred oat rice, digging a hole in the middle, and uniformly spraying a little distiller's yeast on the surface.
(8) Constant-temperature fermentation: and finally, sealing and storing the container, and fermenting for 42 hours in a constant-temperature incubator at 33 ℃.
(9) And (4) finished product storage: after the oat fermented glutinous rice is fermented, the oat fermented glutinous rice is stored in a refrigerator.
Claims (10)
1. A preparation method of oat fermented glutinous rice is characterized by comprising the following steps: the method comprises the following manufacturing steps:
(1) selecting oat rice;
(2) rice washing and rice soaking: cleaning with clear water; then, soaking in clear water to allow it to fully absorb water;
(3) preparing the dendrobium flower juice: soaking herba Dendrobii flower in boiling water;
(4) rice steaming: cooking the soaked oat rice;
(5) water spraying and cooling: adding a small amount of dendrobium flower juice into steamed oat rice, stirring and spreading, and rapidly cooling;
(6) inoculating distiller's yeast: adding the cold dendrobium flower juice into the steamed and cooled oat rice, adding distiller's yeast and a small amount of white sugar, and fully and uniformly stirring;
(7) stirring evenly and building a nest: flattening and pressing the uniformly stirred oat rice, digging a hole in the middle, and uniformly spraying a little distiller's yeast on the surface;
(8) fermenting at constant temperature;
(9) and (4) finished product storage: after the oat fermented glutinous rice is fermented, the oat fermented glutinous rice is stored in a refrigerator.
2. The method for preparing oat fermented glutinous rice according to claim 1, characterized in that: the method comprises the following manufacturing steps:
(1) selection of oat rice: selecting high-quality oat rice with full grains, no moth and uniform size;
(2) rice washing and rice soaking: selecting a proper amount of high-quality oat rice, cleaning the oat rice with clear water, and then soaking the oat rice in the clear water to ensure that the oat rice fully absorbs moisture;
(3) preparing the dendrobium flower juice: selecting a proper amount of high-quality dendrobium flowers, putting the dendrobium flowers into a pot, and adding boiled water for soaking; placing aside, and naturally cooling for later use;
(4) rice steaming: uniformly spreading the soaked oat grains in a wet steaming cloth-paved food steamer, and then inserting some small holes in the food steamer by using chopsticks for steaming, wherein the steamed oat grains are required to be moderate in hardness;
(5) water spraying and cooling: the steamed oat rice is contained in a clean anhydrous oilless container, a small amount of dendrobium flower juice is added, and the mixture is stirred and spread out to be rapidly cooled;
(6) inoculating distiller's yeast: adding the cold dendrobium flower juice into the steamed and cooled oat rice, adding distiller's yeast and a small amount of white sugar, and fully and uniformly stirring;
(7) stirring evenly and building a nest: flattening and pressing the uniformly stirred oat rice, digging a hole in the middle, and uniformly spraying a little distiller's yeast on the surface;
(8) constant-temperature fermentation: finally, the container is sealed and stored, and is placed into a constant temperature box for constant temperature fermentation;
(9) and (4) finished product storage: after the oat fermented glutinous rice is fermented, the oat fermented glutinous rice is stored in a refrigerator.
3. The method of making oat fermented glutinous rice according to claim 2, wherein: soaking the rice in warm water for 24 hours in the step (2).
4. A method of making oat fermented glutinous rice according to claim 1 or 2, characterized in that: the dendrobium flowers in the step (3) are dendrobium officinale flowers.
5. The method of making oat fermented glutinous rice according to claim 2, wherein: the ratio of the dendrobium flowers to the water in the step (3) is 1: 15.
6. The method of making oat fermented glutinous rice according to claim 2, wherein: the rice steaming time in the step (4) is 60-80 min.
7. The method of making oat fermented glutinous rice according to claim 2, wherein: in the step (6), the ratio of the oat rice to the dendrobium flower juice is 1:1-1: 1.6.
8. The method of making oat fermented glutinous rice according to claim 2, wherein: the addition amount of the distiller's yeast in the step (6) is 0.6-1.0%.
9. The method of making oat fermented glutinous rice according to claim 2, wherein: the fermentation temperature of the step (8) is 27-33 ℃.
10. The method of making oat fermented glutinous rice according to claim 2, wherein: the fermentation time of the step (8) is 30-42 h.
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| CN202110947617.4A CN113647565A (en) | 2021-08-18 | 2021-08-18 | Preparation method of oat fermented glutinous rice |
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