CN113789238A - Preparation process of black fermented glutinous rice - Google Patents
Preparation process of black fermented glutinous rice Download PDFInfo
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- CN113789238A CN113789238A CN202110923447.6A CN202110923447A CN113789238A CN 113789238 A CN113789238 A CN 113789238A CN 202110923447 A CN202110923447 A CN 202110923447A CN 113789238 A CN113789238 A CN 113789238A
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- glutinous rice
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 124
- 235000009566 rice Nutrition 0.000 title claims abstract description 124
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 123
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 34
- 238000001816 cooling Methods 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 230000032683 aging Effects 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 238000002791 soaking Methods 0.000 claims abstract description 12
- 238000003892 spreading Methods 0.000 claims abstract description 12
- 230000007480 spreading Effects 0.000 claims abstract description 12
- 238000010025 steaming Methods 0.000 claims abstract description 12
- 238000005406 washing Methods 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 6
- 230000008569 process Effects 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims description 59
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 15
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 238000011068 loading method Methods 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 230000019771 cognition Effects 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 230000008859 change Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 26
- 235000014101 wine Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000019991 rice wine Nutrition 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000013348 organic food Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention belongs to the technical field of fermented glutinous rice brewing processing, and particularly relates to a preparation process of black fermented glutinous rice, which comprises a plurality of steps of washing, soaking, steaming, cooling, spreading for cooling, yeast mixing, cellar dropping, temperature control, humidity control, yeast fermentation, aging fermentation and color change; the fermented glutinous rice is stored at normal temperature, and the history that the traditional fermented glutinous rice needs to enter a refrigerator is broken; no additive, black color formed by natural fermentation; the cognition degree of people on the white traditional fermented glutinous rice is changed; the more sweet the fermented glutinous rice is, the situation that the traditional fermented glutinous rice becomes sour and bitter after being taken out is broken through, and the nutritive value of the fermented glutinous rice is greatly improved due to the unique process.
Description
Technical Field
The invention relates to the technical field of fermented glutinous rice brewing and processing, in particular to a preparation process of black fermented glutinous rice.
Background
The fermented glutinous rice is called fermented glutinous rice or sweet wine. Carignan is called as carignan in old times, is brewed by glutinous rice, is a traditional special wine in Han nationality, and is called as Jiang Rice wine as a main raw material. The fermented glutinous rice is generally called as rice wine or sweet wine in the north, and is prepared by mixing steamed glutinous rice (glutinous rice) with wine yeast (a special microorganism yeast) and fermenting. The brewing process is simple, and the taste is fragrant, sweet and mellow. The alcohol content is extremely low, so the wine is deeply loved by people. China uses high-quality coarse glutinous rice to brew wine, and has a long history of more than one thousand years. Rice wine has become a beverage for peasant families to drink daily, and modern rice wine is produced industrially.
The prior fermented glutinous rice needs to be stored in a refrigerator at low temperature when being stored after brewing, and the storage environment is harsh, so the fermented glutinous rice cannot be stored at normal temperature and is inconvenient to carry.
Disclosure of Invention
The invention aims to provide a preparation process of black fermented glutinous rice, which aims to solve the problems that the storage environment is harsh and the black fermented glutinous rice cannot be stored at normal temperature in the background art. The natural change of the color of the fermented glutinous rice thoroughly subverts the cognition of people on the traditional fermented glutinous rice. The black fermented glutinous rice greatly improves the nutrient components of the fermented glutinous rice.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation process of black fermented glutinous rice comprises the following steps:
step 1: washing, namely putting the raw material glutinous rice into a jar, adding water to submerge the raw material glutinous rice and enable the raw material glutinous rice to be higher than 10-20 cm, stirring and kneading the raw material glutinous rice for 5-15 minutes by using a stirring rod, and repeatedly washing for 3 times;
step 2: soaking, namely adding cold water into the cleaned raw material of the polished glutinous rice to submerge the polished glutinous rice and enable the water to be 15-25 cm higher than the polished glutinous rice, and soaking for 5-7 hours;
and step 3: steaming, namely placing the soaked glutinous rice serving as the raw material into a steamer, and steaming for 40-50 minutes at the atmospheric steam temperature of 110-130 ℃;
and 4, step 4: cooling, namely cooling the raw material polished glutinous rice by using purified water at 100 ℃ which is 10 percent of the mass of the cooked raw material polished glutinous rice;
and 5: spreading for cooling, spreading glutinous rice, and naturally cooling to room temperature of 18-22 deg.C;
step 6: mixing with yeast, uniformly scattering yeast according to the mass ratio of the cooked raw materials of glutinous rice and yeast of 1: 0.01, and fully and uniformly stirring;
and 7: dropping in a cellar, mixing with distiller's yeast, and loading glutinous rice as raw material into a container;
and 8: controlling the temperature, and keeping the temperature at 29-32 ℃ for constant-temperature fermentation;
and step 9: controlling humidity, and controlling humidity to 45-55% to enhance activity of the yeast;
step 10: fermenting distiller's yeast, namely fermenting the raw material polished glutinous rice for 30-35 hours to finish the fermentation work;
step 11: aging and fermenting at 20-30 deg.C and humidity of 20-30% for 180 days;
step 12: color conversion, aging and fermentation are completed, and the black fermented glutinous rice is prepared under the state of negative pressure.
Preferably, in the step 3, before the soaked raw material glutinous rice is placed in a steamer, clean drawer cloth needs to be placed in the steamer.
Preferably, all the vessels used in the steps 1 to 12 are clean vessels after cleaning, and the vessels have no oil stains.
Compared with the prior art, the invention has the beneficial effects that:
1) the fermented glutinous rice brewed by the invention has strong mellow flavor, proper alcohol content and good taste; due to the unique process, the more sweet the fermented glutinous rice is, the longer the fermented glutinous rice is stored at normal temperature, the fermented glutinous rice has the taste of honey without adding sugar, the situation that the traditional fermented glutinous rice is sour and bitter after being taken out at low temperature is changed, and the nutritive value of the fermented glutinous rice is greatly improved.
2) The fermented glutinous rice brewed by the invention has no additive, high nutritional value, black color formed by natural fermentation, transparent red color and unique color, changes the cognition degree of people to the traditional fermented glutinous rice, and the black fermented glutinous rice is rich in various beneficial trace elements and various nutritional flavor components which are required by human bodies and can not be naturally synthesized.
3) The invention not only retains the taste of the traditional fermented glutinous rice, but also increases the thick mellow flavor; the fermented glutinous rice is preserved at normal temperature, and breaks the history that the traditional fermented glutinous rice needs to enter a refrigerator.
4) The present invention belongs to a semi-fluid soup type flavour food, which is divided into vinasse and juice, and is made into high-grade high-quality fermented glutinous rice with rich nutrients, pure smell and health-care function by the processes of washing, soaking, filtering, steaming, spreading for cooling, mixing with yeast, controlling temp., fermenting, controlling time, ageing and colour-changing, etc. said invented product is pure natural fermented green organic food.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. 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.
In the description of the present invention, it is to be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", and the like, indicate orientations and positional relationships only for convenience in describing the present invention and simplifying the description, but do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.
The invention provides a technical scheme that:
example 1:
a preparation process of black fermented glutinous rice comprises the following steps:
step 1: washing, namely putting the raw material glutinous rice into a jar, adding water to submerge the raw material glutinous rice and enable the raw material glutinous rice to be higher than 10 cm, stirring and kneading the raw material glutinous rice for 5 minutes by using a stirring rod, and repeatedly washing for 3 times;
step 2: soaking, namely adding cold water into the cleaned raw material of the polished glutinous rice to submerge the polished glutinous rice and enable the water to be 15 centimeters higher than the polished glutinous rice, and soaking for 5 hours;
and step 3: steaming, namely placing the soaked raw material glutinous rice in a steamer, and steaming for 50 minutes at the normal pressure steam temperature of 110 ℃;
and 4, step 4: cooling, namely cooling the raw material polished glutinous rice by using purified water at 100 ℃ which is 10 percent of the mass of the cooked raw material polished glutinous rice;
and 5: spreading for cooling, spreading the raw material glutinous rice, and naturally cooling to room temperature of 18 ℃;
step 6: mixing with yeast, uniformly scattering yeast according to the mass ratio of the cooked raw materials of polished glutinous rice and yeast of 1: 0.01, and fully and uniformly stirring;
and 7: dropping in a cellar, mixing with distiller's yeast, and loading glutinous rice as raw material into a container;
and 8: controlling the temperature, and keeping the temperature at 29 ℃ for constant-temperature fermentation;
and step 9: controlling humidity, wherein the humidity is controlled to be 45 percent, so that the activity of the yeast is enhanced;
step 10: fermenting distiller's yeast, namely, fermenting the raw material glutinous rice for 35 hours to finish the fermentation work;
step 11: aging and fermenting, wherein the temperature is controlled at 28 ℃, and the humidity is kept at 20 percent, and then aging and fermenting are carried out for 180 days;
step 12: color conversion, aging and fermentation are completed, and the black fermented glutinous rice is prepared under the state of negative pressure.
Example 2:
a preparation process of black fermented glutinous rice comprises the following steps:
step 1: washing, namely putting the raw material glutinous rice into a jar, adding water to submerge the raw material glutinous rice and enable the raw material glutinous rice to be 15 cm higher, stirring and kneading the raw material glutinous rice for 10 minutes by using a stirring rod, and repeatedly washing for 3 times;
step 2: soaking, namely adding cold water into the cleaned raw material of the polished glutinous rice to submerge the polished glutinous rice and enable the water to be 20 centimeters higher than the polished glutinous rice, and soaking for 6 hours;
and step 3: steaming, namely placing the soaked raw material glutinous rice in a steamer, and steaming for 45 minutes at the normal pressure steam temperature of 120 ℃;
and 4, step 4: cooling, namely cooling the raw material polished glutinous rice by using purified water at 100 ℃ which is 10 percent of the mass of the cooked raw material polished glutinous rice;
and 5: spreading for cooling, spreading glutinous rice, and naturally cooling to room temperature of 20 deg.C;
step 6: mixing with yeast, uniformly scattering yeast according to the mass ratio of the cooked raw materials of polished glutinous rice and yeast of 1: 0.01, and fully and uniformly stirring;
and 7: dropping in a cellar, mixing with distiller's yeast, and loading glutinous rice as raw material into a container;
and 8: controlling the temperature, and keeping the temperature at 30 ℃ for constant-temperature fermentation;
and step 9: controlling humidity, wherein the humidity is controlled to be 50%, so that the activity of the starter is enhanced;
step 10: fermenting distiller's yeast, namely fermenting the raw material glutinous rice for 32 hours to finish the fermentation work;
step 11: aging and fermenting, wherein the temperature is controlled at 25 ℃, and the humidity is kept at 25 percent, and then aging and fermenting are carried out for 180 days;
step 12: color conversion, aging and fermentation are completed, and the black fermented glutinous rice is prepared under the state of negative pressure.
Example 3:
a preparation process of black fermented glutinous rice comprises the following steps:
step 1: washing, namely putting the raw material glutinous rice into a jar, adding water to submerge the raw material glutinous rice and enable the raw material glutinous rice to be 20 cm higher, stirring and kneading the raw material glutinous rice for 15 minutes by using a stirring rod, and repeatedly washing for 3 times;
step 2: soaking, namely adding cold water into the cleaned raw material of the polished glutinous rice to submerge the polished glutinous rice and enable the water to be higher than 25 cm, and soaking for 7 hours;
and step 3: steaming, namely placing the soaked raw material glutinous rice in a steamer, and steaming for 40 minutes at the atmospheric steam temperature of 130 ℃;
and 4, step 4: cooling, namely cooling the raw material polished glutinous rice by using purified water at 100 ℃ which is 10 percent of the mass of the cooked raw material polished glutinous rice;
and 5: spreading for cooling, spreading glutinous rice, and naturally cooling to room temperature of 22 deg.C;
step 6: mixing with yeast, uniformly scattering yeast according to the mass ratio of the cooked raw materials of polished glutinous rice and yeast of 1: 0.01, and fully and uniformly stirring;
and 7: dropping in a cellar, mixing with distiller's yeast, and loading glutinous rice as raw material into a container;
and 8: controlling the temperature, and keeping the temperature at 32 ℃ for constant-temperature fermentation;
and step 9: controlling humidity, wherein the humidity is controlled to be 55 percent, so that the activity of the yeast is enhanced;
step 10: fermenting distiller's yeast, namely fermenting the raw material glutinous rice for 30 hours to finish the fermentation work;
step 11: aging and fermenting, wherein the temperature is controlled at 30 ℃, and the humidity is kept at 30 percent, and then aging and fermenting are carried out for 180 days;
step 12: color conversion, aging and fermentation are completed, and the black fermented glutinous rice is prepared under the state of negative pressure.
The total number of colonies, the number of escherichia coli and the number of molds, and the number of salmonella in the fermented glutinous rice produced according to examples 1 to 3 and stored at normal temperature for 30 days and 60 days, respectively, were examined with reference to the series of GB 4789 national Standard food microbiology examination, and the results are shown in the above table and all meet the standards.
While there have been shown and described the fundamental principles and essential features of the invention and advantages thereof, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof; the present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (3)
1. A preparation process of black fermented glutinous rice is characterized by comprising the following steps: the method comprises the following steps:
step 1: washing, namely putting the raw material glutinous rice into a jar, adding water to submerge the raw material glutinous rice and enable the raw material glutinous rice to be higher than 10-20 cm, stirring and kneading the raw material glutinous rice for 5-15 minutes by using a stirring rod, and repeatedly washing for 3 times;
step 2: soaking, namely adding cold water into the cleaned raw material of the polished glutinous rice to submerge the polished glutinous rice and enable the water to be 15-25 cm higher than the polished glutinous rice, and soaking for 5-7 hours;
and step 3: steaming, namely placing the soaked glutinous rice serving as the raw material into a steamer, and steaming for 40-50 minutes at the atmospheric steam temperature of 110-130 ℃;
and 4, step 4: cooling, namely cooling the raw material polished glutinous rice by using purified water at 100 ℃ which is 10 percent of the mass of the cooked raw material polished glutinous rice;
and 5: spreading for cooling, spreading glutinous rice, and naturally cooling to room temperature of 18-22 deg.C;
step 6: mixing with yeast, uniformly scattering yeast according to the mass ratio of the cooked raw materials of polished glutinous rice and yeast of 1: 0.01, and fully and uniformly stirring;
and 7: dropping in a cellar, mixing with distiller's yeast, and loading glutinous rice as raw material into a container;
and 8: controlling the temperature, and keeping the temperature at 28-32 ℃ for constant-temperature fermentation;
and step 9: controlling humidity, and controlling humidity to 45-55% to enhance activity of the yeast;
step 10: fermenting distiller's yeast, namely fermenting the raw material polished glutinous rice for 30-35 hours to finish the fermentation work;
step 11: aging and fermenting at 20-30 deg.C and humidity of 20-30% for 180 days;
step 12: color conversion, aging and fermentation are completed, and the black fermented glutinous rice is prepared under the state of negative pressure.
2. The process of claim 1, wherein the black fermented glutinous rice is prepared by: in the step 3, the soaked glutinous rice raw material is placed in a food steamer, and the food steamer is required to be put into clean drawer cloth.
3. The process of claim 1, wherein the black fermented glutinous rice is prepared by: all the vessels used in the steps 1 to 12 are clean vessels after being cleaned, and no oil stain exists in the vessels.
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1824749A (en) * | 2005-12-09 | 2006-08-30 | 广东省农业科学院农业生物技术研究所 | Two Stage fermentation brewing method of black rice wine |
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-
2021
- 2021-08-12 CN CN202110923447.6A patent/CN113789238A/en active Pending
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