CN1689439A - Brow rice wine and its production process - Google Patents

Brow rice wine and its production process Download PDF

Info

Publication number
CN1689439A
CN1689439A CNA2004100231214A CN200410023121A CN1689439A CN 1689439 A CN1689439 A CN 1689439A CN A2004100231214 A CNA2004100231214 A CN A2004100231214A CN 200410023121 A CN200410023121 A CN 200410023121A CN 1689439 A CN1689439 A CN 1689439A
Authority
CN
China
Prior art keywords
rice
brown rice
caomicao
sprouted unpolished
raw material
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CNA2004100231214A
Other languages
Chinese (zh)
Inventor
吴清龙
Original Assignee
吴清龙
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 吴清龙 filed Critical 吴清龙
Priority to CNA2004100231214A priority Critical patent/CN1689439A/en
Publication of CN1689439A publication Critical patent/CN1689439A/en
Pending legal-status Critical Current

Links

Abstract

The fermented unpolished rice is produced with germinated unpolished glutinous rice or germinated unpolished red rice as main material and through soaking, eliminating water, steaming into cooked rice, lowering temperature, kneading to spread, mixing with yeast powder, sealing in sterilized storing jar inside storing room at 35-40 deg.c to ferment and enzyme saccharify for 2-3 days, and bacterial-free packing. It has rich nutrients, beautifying and health care effect, good taste, rich scent, low alcohol content and long preservation time.

Description

CAOMICAO and production technology thereof
Technical field
What the present invention relates to is a kind of food, the CAOMICAO that specifically a kind of both eating and drinking that with the sprouted unpolished rice is raw material processes has the health and beauty effect.
Background technology
1, since in the brown rice about 64% nutrient all accumulate in the chaff layer and plumule that accounts for brown rice weight 10%, thereby make brown rice have polished rice incomparable nutritive value and health care.Brown rice can be made sprouted unpolished rice after immersion, germination, passivation, biological treatment, washing and low temperature heated-air drying.Existing Japan has all successfully developed sprouted unpolished rice with China.Sprouted unpolished rice is a raw material with brown rice exactly, it is long to a normal bud to germinate under certain physiologically active metallization processes, change through a series of biochemistry, the resulting brown rice product of forming by the endosperm of young shoot and band chaff layer, on the basis that keeps original whole nutritions of brown rice and mineral matter and trace element, more possess several physiological active substances, the health and the skin maintenance of human body improved significantly, simultaneously, have special delicate fragrance and mouthfeel.But at present sprouted unpolished rice there is not further deep development.
2, along with the development of food science and technology, the extensive use of food new technology has been created condition for exploitation brown rice healthy food, and addition products such as coarse rice powder, brown rice custard, brown rice beverage, elite rice plumule, brown rice enzyme, brown rice vinegar successively come out.Wherein, coarse rice powder, brown rice custard, brown rice beverage, elite rice plumule etc. only are brown rice script state to be carried out physical property change, as the adminicle of barreling, lift-off, the relevant nutrient of interpolation and so on.Though and brown rice enzyme, brown rice vinegar have adopted chemical combination to carry out the composition conversion, make brown rice character that basic change take place, and make it to become a kind of food additive and seasoning matter, rather than a kind of directly edible food.
3, present, adopt handicraft workshop and traditional handicraft self-control CAOMICAO in some rural households, selected raw material is glutinous property brown rice, non-sprouted unpolished rice, and sanitary condition is poor, and technology is simple and crude, is only using as normal food.
4, sprouted unpolished rice is being carried out carry out after further deep processing is about to it and cooks the non-evaporating but still blank of research and development that is processed into the brown rice vinasse of heating up in a steamer of enzyme process saccharification.
Summary of the invention
The object of the present invention is to provide a kind of sprouted unpolished rice, the attached byproduct of brown rice, three kinds of article of CAOMICAO and technology thereof to be combined the brand-new nourishing healthy of making by physical and chemical effect and the food and the production technology thereof of leisure cuisines.
The technical problem that the present invention can solve is: sprouted unpolished rice is further developed, make its trophic structure more reasonable and comprehensive, promote its nutritive value; Overcome the attached byproduct of the existing brown rice that utilizes brown rice to process and only rest on the transformation of brown rice original state, lack the deficiency of the special dietary composition that sprouted unpolished rice contains; It is poor only at brown rice but not sprouted unpolished rice to solve general brown rice, health care and the delicious drawback that also lacks to some extent, use for reference the poor traditional handicraft of using distiller's yeast that the fermentative brown rice carbohydrase is become of general brown rice, above three is integrated, have complementary functions, form a kind of more perfect, nutrition is abundanter, the health and beauty function is more effective, mouthfeel is more pleasant CAOMICAO.The technical scheme and the production technology of this CAOMICAO are: with qualified sprout brown rice up to standard or red brown rice is raw material, after carrying out soft cleaning, swell with the pure water immersion, pull drainage out, last steam pot (food steamer), carry out just representing to cook after fragrance was smelt in the gas steaming in 30-45 minute, then steamed brown rice is taken the dish out of the pot by (cage), steamed brown rice is caught diffusing drying in the air out, naturally cooling, it is granular to be reduced into the tack-free dry and soft band bud steamed brown rice of not conglomeration, evenly admix high quality powdered distiller's yeast (sweet yeast for brewing rice wine), consumption is the 0.2-0.5% of brown rice raw material, at the storeroom of 25-35 ℃ of temperature with airtight in the storage cylinder that cleaning-sterilizing was handled, the interior steamed brown rice of cylinder surperficial floating, stay one to be used for observing the groove that whether takes wine in the centre, ferment then and the enzyme process saccharification, smell fragrance after two to three days and take out and can eat at that time, also can carry out the sterile filling stored for future use or dry storage stand-by.
The effect of CAOMICAO and excellent characteristics:
1, kept whole nutritions and mineral matter and the trace element that brown rice and sprouted unpolished rice itself is rich in, particularly V-aminobutyric acid, utilized the conversion and the fermentation of self enzyme simultaneously, produced in a large number biodiasmins the human body beneficial.
2, can protect stomach and intestine, promote digestion, get rid of vivotoxin, suppress harmful bacteria, build up resistance, positive effect is arranged on disease preventing and treating, simultaneously hemorrhoid, constipation, beriberi etc. also be had better prophylactic-therapeutic effect.
3, skin maintenance effect is more remarkable.
4, the original granular grain grain of seeing of solid is denumerable, and food crisp soft, fine and smooth soft, sour-sweet tasty and refreshing can fully be inhaled and chew, but mainly is to be used for infusion to become the drink confession to drink.The nutrition delicious food gives off a strong fragrance, unique flavor.
5, need not add anticorrisive agent, in salable fresh-keeping at low temperatures six months.
6, finished before the alcohol purifying is got wine, removed distillation process from, thereby it is minimum that the content of ethanol in the brown rice vinasse is dropped to, alcoholic strength is low, is not harmful to the health, and no alcoholic strength is difficult for fascinating.
7, raw material is easy to get, and technology is simple, and cost is low, and is edible also convenient, both can be used as health food, again can be in order to allay one's hunger; Both directly dry-eatings, also available boiling water sugaring, with salt infusion prepared food, also can boil the back and add food such as egg, the rice dumpling.
The specific embodiment
At first, configuration device and apparatus etc.:
1, is used for the container and the running water facility of cleaning and dipping brown rice.;
2, being used for the airtight CAOMICAO of splendid attire steamed brown rice, enzyme fermentation stores cylinder (jar);
3, aseptic filler;
4, sealing property is strong finished product packing machine and non-toxic packaging materials;
5, steam pot (food steamer);
6, the boiler or the kitchen range top and fuel thereof;
7, be used to lower the temperature rub to loose and mix the operating platform or the spice machine of distiller's yeast;
8, be used for machinery that steamed brown rice is spun off in the steam pot.
9, iron pan shovel attached apparatus such as (spades);
Secondly, select high-quality sprouted unpolished rice raw material for use, prepare distiller's yeast (sweet yeast for brewing rice wine).
The 3rd, there be the good storage container tool and the insulation heating of storeroom, airtight performance that can keep constant temperature 25-35 ℃ for a long time to join material.
Concrete grammar: all containers and apparatus are carried out cleaning and sterilizing → detection select sprouted unpolished rice for use, brown rice requires to meet the unified standard that country formulates, bud long for 0.5-1MM → water carry out cleaning for one time → soak with pure water swell → drainage → steam pot (cage) of the packing into → boiling 30-45 minute → meal that begins to heat is ripe to be stopped steam → a moment and lowers the temperature naturally → steamed brown rice come out of steamer by (pot) → dry in the air open lower the temperature → rub diffusing → mixed the 0.2-0.5% → jar fermenter of packing into that batching (distiller's yeast or saccharomycete) ratio is a raw material → enzyme change saccharification 24-48 hour → open storage cylinder cooling → sterile filling (or drying and packaging)

Claims (4)

1, a kind of food is the CAOMICAO food that raw material processes with sprouted unpolished rice, after it is characterized in that sprouted unpolished rice cooked, makes it fermenting enzyme with addition of yeast for brewing rice wine (koji) and becomes and be more nutritious, good to eat, delicious CAOMICAO;
2, CAOMICAO according to claim 1, having it is characterized in that selecting for use qualified sprout brown rice up to standard or sprout red brown rice is raw material;
3, CAOMICAO according to claim 1, it is characterized in that sprouted unpolished rice through immersion, drainage, cook into steamed brown rice, plunder out cooling, rub and be broken into the shot shape and evenly admix high quality powdered koji or saccharomycete in raw material 0.2-0.5% ratio,, ferment and the enzyme process saccharification with airtight in the storage cylinder that cleaning-sterilizing was handled at the storeroom of 35-40 ℃ of temperature, take out after two to three days and carry out technological processes such as sterile filling or dry storage.
4, CAOMICAO according to claim 1 is characterized in that having produced a large amount of biodiasmins in the germinant steamed brown rice sweat, has suppressed the breeding of harmful bacteria, need not add anticorrisive agent, natural preservativity height.
CNA2004100231214A 2004-04-19 2004-04-19 Brow rice wine and its production process Pending CN1689439A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNA2004100231214A CN1689439A (en) 2004-04-19 2004-04-19 Brow rice wine and its production process

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNA2004100231214A CN1689439A (en) 2004-04-19 2004-04-19 Brow rice wine and its production process

Publications (1)

Publication Number Publication Date
CN1689439A true CN1689439A (en) 2005-11-02

Family

ID=35345435

Family Applications (1)

Application Number Title Priority Date Filing Date
CNA2004100231214A Pending CN1689439A (en) 2004-04-19 2004-04-19 Brow rice wine and its production process

Country Status (1)

Country Link
CN (1) CN1689439A (en)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103125822A (en) * 2012-12-18 2013-06-05 山东中惠食品有限公司 Preparing method of brown rice function red rice health care wine
CN103844183A (en) * 2014-02-18 2014-06-11 南昌大学 Method for producing long-grain rice nutritional instant rice
CN103844184A (en) * 2014-02-18 2014-06-11 南昌大学 Method for producing nutritional instant rice through restrictive red-yeast fermentation
CN103844205A (en) * 2014-02-18 2014-06-11 南昌大学 Method for preparing instant rice from sprouted lightly-milled rice
CN105085289A (en) * 2015-07-18 2015-11-25 常州大学 Method for extracting concentrate mainly containing gamma-aminobutyric acid from germinated rice
CN106947667A (en) * 2017-05-17 2017-07-14 龚岑越 A kind of nutrition and health care papaya wine and preparation method thereof
CN107760512A (en) * 2017-10-23 2018-03-06 聊城大学 A kind of preparation method of sprouted unpolished rice and glutinous rice mixing fermented glutinous rice
CN109022213A (en) * 2018-09-28 2018-12-18 江南大学 A kind of preparation method of brown rice fermented glutinous rice
CN109198344A (en) * 2018-10-26 2019-01-15 大连悠铭屋生物科技有限公司 Sweet Wine drink of a kind of germination profound rice fermentation and preparation method thereof

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103125822A (en) * 2012-12-18 2013-06-05 山东中惠食品有限公司 Preparing method of brown rice function red rice health care wine
CN103125822B (en) * 2012-12-18 2014-01-01 山东中惠食品有限公司 Preparing method of brown rice function red rice health care wine
CN103844183A (en) * 2014-02-18 2014-06-11 南昌大学 Method for producing long-grain rice nutritional instant rice
CN103844184A (en) * 2014-02-18 2014-06-11 南昌大学 Method for producing nutritional instant rice through restrictive red-yeast fermentation
CN103844205A (en) * 2014-02-18 2014-06-11 南昌大学 Method for preparing instant rice from sprouted lightly-milled rice
CN103844184B (en) * 2014-02-18 2015-07-01 南昌大学 Method for producing nutritional instant rice through restrictive red-yeast fermentation
CN103844183B (en) * 2014-02-18 2015-07-01 南昌大学 Method for producing long-grain rice nutritional instant rice
CN103844205B (en) * 2014-02-18 2015-08-12 南昌大学 A kind of production method of the light husk rice instant-rice that germinates
CN105085289A (en) * 2015-07-18 2015-11-25 常州大学 Method for extracting concentrate mainly containing gamma-aminobutyric acid from germinated rice
CN106947667A (en) * 2017-05-17 2017-07-14 龚岑越 A kind of nutrition and health care papaya wine and preparation method thereof
CN107760512A (en) * 2017-10-23 2018-03-06 聊城大学 A kind of preparation method of sprouted unpolished rice and glutinous rice mixing fermented glutinous rice
CN109022213A (en) * 2018-09-28 2018-12-18 江南大学 A kind of preparation method of brown rice fermented glutinous rice
CN109198344A (en) * 2018-10-26 2019-01-15 大连悠铭屋生物科技有限公司 Sweet Wine drink of a kind of germination profound rice fermentation and preparation method thereof

Similar Documents

Publication Publication Date Title
CN102273597B (en) Processing technique of concentrated fragrant fermented black bean
CN1689439A (en) Brow rice wine and its production process
CN102894268B (en) Fruit juice amazake and preparation method thereof
CN102461847A (en) Method for manufacturing flavor fermented blank bean
CN106701493A (en) Miao nationality plant distiller yeast health preservation sweet rice wine
CN106148082A (en) Fructus Jujubae yellow wine production technology
CN105586214A (en) Purple rice-purple sweet potato sweet baijiu and preparation method thereof
CN101240235A (en) Method for preparing fruit vegetable yellow wine based on super-high pressure sterilization maturing
CN106434263B (en) A kind of production technology of kurarinone vinegar
CN102687826A (en) Chinese sorghum fermented glutinous rice and preparation method thereof
CN1613995A (en) Healthy vegetable wine
CN102578486B (en) Health-care salt black bean containing Chinese herbal formulations and production process thereof
CN102578528B (en) Health care fermented black beans containing Chinese herbal medicine and production process thereof
CN106418209A (en) Production method of tartary buckwheat sprout and highland barley wine pudding
CN112471489A (en) Low-fat nutritional salad sauce prepared from mycelium of Dictyophora Indusiata (Vent. Ex pers) Fisch and Polyporus tiger-palm and its preparation method
CN102578494A (en) Healthy salted black soya bean containing Chinese herbal medicine formula and production process thereof
CN109370869A (en) A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones
CN102578490B (en) Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce
CN102578536B (en) Health care salt black beans containing Chinese herbal medicine formula and production process thereof
CN102578495B (en) Chinese herbal medicinal formula-containing health black soybean salt black soybean and production technology thereof
CN109694795A (en) A kind of production technology of quinoa stoste wine
CN102191161B (en) Termite vinegar and preparation method and applications thereof
CN107751804A (en) A kind of calcareous thick broad-bean sauce of flavored type and preparation method thereof
CN106591091A (en) Miao plant distiller's yeast health-preserving rice vinegar
CN102578538B (en) Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C57 Notification of unclear or unknown address
DD01 Delivery of document by public notice

Addressee: Wu Qinglong

Document name: Notice of publication of application for patent for invention

C57 Notification of unclear or unknown address
DD01 Delivery of document by public notice

Addressee: Wu Qinglong

Document name: Notification before expiration of term

C57 Notification of unclear or unknown address
DD01 Delivery of document by public notice

Addressee: Wu Qinglong

Document name: Deemed as a notice of withdrawal

C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication