CN1263723A - Technology for producing and antistaling fermented food - Google Patents
Technology for producing and antistaling fermented food Download PDFInfo
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- CN1263723A CN1263723A CN98115331A CN98115331A CN1263723A CN 1263723 A CN1263723 A CN 1263723A CN 98115331 A CN98115331 A CN 98115331A CN 98115331 A CN98115331 A CN 98115331A CN 1263723 A CN1263723 A CN 1263723A
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- fermented food
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- antistaling
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Abstract
A technology for producing and antistaling the fermented food of fragrant glutious rice, purple glutinous rice, corn or buckwheat features that it contains the steps of loading in bottles, fermenting, mixing, sterilizing antistaling and sealing beside traditional selection, immersion, steaming, cooling and inoculation. Its advantages are simple process, less investment, high productivity, low cost, and long quality guarantee period up to 6 months.
Description
The present invention relates to a kind of production and preservation technique of fermented food, belong to food processing and preservation technique field.
Add koji fermentation with glutinous rice, the sweet wine of brewing unique flavor into is an invention greatly of the Chinese nation.Over the past thousands of years, because the restriction of manufacture craft and preservation technique, the production of sweet wine is confined to self-produced reversal fully, or the handicraft workshop situation of making and peddling.Because technology falls behind, production efficiency is low, and product quality is extremely unstable, and sanitary condition is poor in addition, and germ contamination is serious, and causing the sweet wine shelf-life is 2～3 days only, carries and edible extremely inconvenience.Therefore, this food does not form the commodity in the field of circulation so far.
The objective of the invention is to overcome the prior art deficiency, and provide a kind of technological process simple, equipment investment is little, can accomplish scale production product sanitation and hygiene, instant, the production of the fermented food of long shelf-life and preservation technique.
The present invention be achieved in that the production of fermented food and preservation technique by picking of raw material, the fermentation of soaking, steam, cool off, inoculate, bottle, blend operations such as modulation, sterilization fresh, sealing label and form.The fermentation procedure of wherein bottling is that raw material is packed in the bottle, and 28 ℃ of temperature bottom fermentations 40 hours, when invert sugar is 30～36g/100g, fermentation product interrupted fermenting when acidity was 0.38～0.48g/100g (with acetometer); Collude modulation, sterilization fresh and sealing label operation are to be cooled to 80-82 ℃ after water purification is heated to 100 ℃, call in 50-150ppm lactein, 400～700ppm potassium sorbate, 100～500ppm ascorbic acid, 2-5 ‰ albumen sugar, 2-6 ‰ citric acid, 5-15 ‰ yellow rice wine, 100～300ppm vanillic aldehyde, 1-4 ‰ agar, 2-5 ‰ starch, get 20-30% after mixing is mixed well and put into bottle fermentation product, film seal immediately, and behind film central authorities acanthopore, send steaming metal plate car to heat, make the interior temperature of product continue 15 minutes, take out back sealing label steam vent and also cool off naturally at 80-82 ℃.
The present invention compared with prior art; it is simple to have technological process; equipment investment is little, the production efficiency height, and cost is low; can realize the large-scale production of fermentation product such as aromatic glutinous rice, corn, purple glutinous rice, buckwheat; the product sanitation and hygiene, instant, soft; advantages such as the shelf-life reaches 6 months very are beneficial to medium-sized and small enterprises and produce.
The present invention improves and has increased bottling and ferment, blend operations such as modulation, sterilization fresh, sealing label on the conventional processes basis.Device therefor is known common apparatus in the manufacturing process.Used ratio is a percent by volume.
Example 1: get the glutinous material of good purple or aromatic glutinous rice through soaking, steam, cool off, inoculating by traditional handicraft; Then raw material is packed in the bottle 28 ℃ of temperature bottom fermentations 40 hours,, interrupt fermentation when acidity is 0.38g/100 gram (with acetometer) when pol is 30g/100g.Be cooled to 80 ℃ after subsequently water purification being heated to 100 ℃, call in 50ppm lactein, 400ppm potassium sorbate, 100ppm ascorbic acid, 2 ‰ albumen sugar, 2 ‰ citric acids, 5 ‰ yellow rice wine, 100ppm vanillic aldehyde, 1 ‰ agar, 2 ‰ starch, get 20% after mixing is mixed well and put into bottle, and use film seal, behind film central authorities acanthopore, send rice steaming car to heat then, the interior temperature of product was kept 15 minutes at 80 ℃, take out back sealing label steam vent and also cool off naturally.With the product that this invention is produced, the shelf-life under normal temperature (25 ℃) surpasses 6 months, and color all obtains consumers in general's favorable comment.
Example 2: substantially with example 1.Difference is: raw material is a corn, after being heated to 100 ℃, water purification is cooled to 81 ℃, call in the 100ppm lactein, 550ppm potassium sorbate, 330ppm ascorbic acid, 3.5 ‰ albumen sugar, 4 ‰ citric acids, 10 ‰ yellow rice wine, 200ppm vanillic aldehyde, 3 ‰ agar, 4 ‰ starch, get 25% after mixing is mixed well and put into bottle fermentation product, and use film seal, behind film central authorities acanthopore, send rice steaming car to heat then, just product temperature kept 15 minutes at 81 ℃, took out back sealing label steam vent and cooling naturally.
Example 3: substantially with example 1, difference is: raw material is a buckwheat.Water purification is heated and be cooled to 82 ℃ after 100 ℃.Call in the 150ppm lactein, 700ppm potassium sorbate, 500ppm ascorbic acid, 5 ‰ albumen sugar, 6 ‰ citric acids,, 15 ‰ yellow rice wine, 300ppm vanillic aldehyde, 4 ‰ agar, 5 ‰ starch, get 30% after mixing is mixed well and put into bottle fermentation product, film seal immediately, and behind film central authorities acanthopore, send the rice steaming car heating, the interior temperature of product was kept 15 minutes for 82 ℃, take out back sealing label steam vent and also cool off naturally.
Claims (2)
1, a kind of production of fermented food and preservation technique by picking of raw material, soak, steam, cool off, inoculate operation and make, is characterized in that it also comprises the bottling fermentation, blends modulation, sterilization fresh, sealing label operation.
2, press the production and the preservation technique of the said a kind of fermented food of claim 1, the fermentation procedure that it is characterized in that bottling is that raw material is packed in the bottle, 28 ℃ of temperature bottom fermentations 40 hours, when invert sugar be 30-36g/100g, acidity during for 0.38-0.48g/100g fermentation product interrupt fermenting; Blending modulation, sterilization fresh and sealing label operation is to be cooled to 80-82 ℃ after water purification is heated to 100 ℃, call in 50-150ppm lactein, 400-700ppm potassium sorbate, 100-500ppm ascorbic acid, 2-5 ‰ albumen sugar, 2-6 ‰ citric acid, 5～15 ‰ yellow rice wine, 100-300ppm vanillic aldehyde, 1-4 ‰ agar, 2-5 ‰ starch, get 20-30% after mixing is transferred and colluded and put into bottle fermentation product, film seal immediately, and behind film central authorities acanthopore, send steaming metal plate car to heat, make the interior temperature of product continue 15 minutes, take out back sealing label steam vent and also cool off naturally at 80-82 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98115331A CN1263723A (en) | 1998-06-17 | 1998-06-17 | Technology for producing and antistaling fermented food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98115331A CN1263723A (en) | 1998-06-17 | 1998-06-17 | Technology for producing and antistaling fermented food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1263723A true CN1263723A (en) | 2000-08-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98115331A Pending CN1263723A (en) | 1998-06-17 | 1998-06-17 | Technology for producing and antistaling fermented food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1263723A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072597A (en) * | 2016-07-26 | 2016-11-09 | 厦门益力康生物科技有限公司 | One is replenished the calcium strong bone ferment and preparation method thereof |
| CN106072596A (en) * | 2016-07-26 | 2016-11-09 | 厦门益力康生物科技有限公司 | A kind of digestion promoting ferment and preparation method thereof |
| CN106578021A (en) * | 2016-10-20 | 2017-04-26 | 中国农业科学院农产品加工研究所 | Antistaling agent for potato fermented food |
-
1998
- 1998-06-17 CN CN98115331A patent/CN1263723A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072597A (en) * | 2016-07-26 | 2016-11-09 | 厦门益力康生物科技有限公司 | One is replenished the calcium strong bone ferment and preparation method thereof |
| CN106072596A (en) * | 2016-07-26 | 2016-11-09 | 厦门益力康生物科技有限公司 | A kind of digestion promoting ferment and preparation method thereof |
| CN106578021A (en) * | 2016-10-20 | 2017-04-26 | 中国农业科学院农产品加工研究所 | Antistaling agent for potato fermented food |
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |