CN1230357A

CN1230357A - Foamed fermented glutinous rice

Info

Publication number: CN1230357A
Application number: CN98124002A
Authority: CN
Inventors: 陈石刚
Original assignee: Individual
Current assignee: Individual
Priority date: 1998-12-14
Filing date: 1998-12-14
Publication date: 1999-10-06
Anticipated expiration: 2018-12-14
Also published as: CN1091361C

Abstract

The present invention relates to brewage technology and solves the technological problem of eliminating the bad smell of fermented glutinous rice with reduced saccharinity. It adopts the triple fermentation process including high temperature fermentation at 28-32 deg.c to reserve the unique flavor of fermented glutinous rice, medium temperature fermentation at 16-18 deg.c to reduce saccharinity, alcohol content and acidity and to fix the color of fermented glutinous rice, and low temperature natural fermentation at 0 deg.c in cold storage to eliminate the bad smell of and add CS2 into fermented glutinous rice. The process can obtain foamed fermented glutinous rice.

Description

Foamed fermented glutinous rice

This product belongs to the beverage type low wine, belongs to the brewed wine technical field.Fermented glutinous rice is to spread beverage on a kind of home-brew of folks of china.Raw material is rice or Chinese sorghum.Technology is: soak 35 ℃ of rice → steamed rices → product temperature of rice → wash mix 28 ℃ of songs → product temperature mix distiller's yeast → 28 ℃-32 ℃ four days → finished products that ferment of product temperature waterlog be pickled with grains or in wine → add water, sugaring is boiled → fermented glutinous rice.The poor type local flavor of the unique a kind of waterlogging of the fermented glutinous rice of home-brew among the people is well suited for through creating again, makes the back and drinks when drink is served the meals in low wine as beverage type.If what will solve as meal beverage wine one is the technical barrier that occurs water fishy smell after reducing the pol of fermented glutinous rice and reducing pol.Two what will solve is the home-brew manual production.Change industrial mass manufacture production into.

Goal of the invention is the poor beverage recreation of the home-brew of unique folks of china characteristic waterlogging, makes it become the beverage type low wine that food and drink is used.Product among the people is introduced to the market as commodity; Manual production is become industrial production push society to.

Technical scheme is to keep home-brew zymotechnique among the people.Increase by 16 ℃ of-18 ℃ of fermentations of product temperature; The technology that increases by 0 ℃ of low product temperature freezer spontaneous fermentation of product temperature increases, and the fermentation water is changed into the soft water of using after tealeaves, lotus leaf, the leaf of bamboo, fresh mint leaf soak.Its objective is in original odor type basis increase delicate fragrance and cool taste.

Fermentation for the first time is to keep the background technology fermentation to its objective is poor unique odor type and the mouthfeel of reservation waterlogging.

Increase fermentation for the second time and adopt the limewash neutralization of fermenting and add of 16 ℃-18 ℃ of product temperature, its objective is making that waterlogging is poor fully ferments and reduce pol and wine degree acidity, wine and women-sensual pursuits are located.

Increasing for the third time product temperature 0 ℃ low sealing of product temperature, freezer spontaneous fermentation is a difficult problem that occurs water fishy smell after the solution fermented glutinous rice reduction pol.And make in the fermented glutinous rice and to generate CS2 and become the foamed fermented glutinous rice of outward appearance take foaming as feature.

The conduct of background technology home-brew product: waterlogging is poor to add water, sugaring with egg or add powder and boil and make the waterlogging Egg preserved in wine or poor powder of waterlogging eats.

Foamed fermented glutinous rice after the recreation is drink when drink is served the meals in low wine as beverage type

With.

Background technology is home-brew among the people, manual production, the foaming waterlogging grain after the recreation

Liquid is industrial production, and is poor from family and shop fermented glutinous rice simultaneously, gives birth to through industry

Push society as commodity postpartum.

Fig. 1-Fig. 3 is the poor liquid of foaming labor, raw material proportioning, technological process, production process figure.It is the foaming waterlogging

Raw material proportioning and production process typical drawing after the test of grain liquid product.

The best way that realizes invention is to found the factory to carry out small lot batch manufacture, come into the market,

Accept market test.After the market test again decision-making set up the project, found the factory, large-scale production.

Small lot batch manufacture, accept during market test established.

Claims

Its feature one of foamed fermented glutinous rice, keeping on its basis of background technology, increased by 16 ℃ of-18 ℃ of fermentations of the second substandard products temperature, increased for the third time product time 0 ℃ of sealing of temperature spontaneous fermentation, increased with the immersion soft water such as lotus leaf, the tealeaves work water that ferments the second time.

Keeping background technology is in order to keep the exclusive local flavor of fermented glutinous rice.

Increasing the immersions such as tealeaves, lotus leaf is to increase delicate fragrance and refrigerant mouthfeel on the poor odor type of original waterlogging basis for fermented glutinous rice.

Increasing the secondary fermentation technology is in order to reduce pol, fully fermentation, wine degree, acidity probably to be located.

Increasing fermentation for the third time is the problem of water fishy smell to occur after solving mouthfeel and fermented glutinous rice reduction pol, and makes the certain CS of generation in the fermented glutinous rice ²Make fermented glutinous rice become the alveolitoid fermented glutinous rice.

Foamed fermented glutinous rice result of use after its feature two of foamed fermented glutinous rice, background technology and the recreation is different.

To be that waterlogging is poor add water, sugaring to the fermented glutinous rice of background technology, with egg or add powder, boils and make the waterlogging Egg preserved in wine or poor powder of waterlogging eats.Be home-brew, contain the high elementary manual product of sugar.

Low through the foamed fermented glutinous rice pol of recreation is to drink during in food and drink as the beverage type low wine, can carry out industrial mass manufacture.

Its feature two of foamed fermented glutinous rice, 0 ℃ low product temperature sealing and fermenting technology is used in fermented glutinous rice is reduced after the pol except that anhydrating fishy smell.Make the waterlogging grain contain CS ², the technology that becomes foamed fermented glutinous rice never occurred in the past.Therefore foamed fermented glutinous rice application claim is limited: " only to the poor CS that carries out of the waterlogging of rice, Chinese sorghum matter ²Foaming and the technology that makes the waterlogging tank liquor of rice, Chinese sorghum matter change into brand-new type product to become foamed fermented glutinous rice is protected.”

Or to limiting: " rice, Chinese sorghum waterlogging grain through recreating after, rice or the Chinese sorghum foamed fermented glutinous rice application product rights to independence of external appearance characteristic for foaming.”