CN1785039A - Red-koji fermented glutinous rice food and its prodn. technique - Google Patents
Red-koji fermented glutinous rice food and its prodn. technique Download PDFInfo
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- CN1785039A CN1785039A CNA200510022334XA CN200510022334A CN1785039A CN 1785039 A CN1785039 A CN 1785039A CN A200510022334X A CNA200510022334X A CN A200510022334XA CN 200510022334 A CN200510022334 A CN 200510022334A CN 1785039 A CN1785039 A CN 1785039A
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Abstract
A red-koji type fermented glutinous rice for lowering cholesterol, blood sugar and blood pressure and preventing cancer is proportionally prepared from glutinous rice and red koji through immersing rice in water, steaming, cooling, fermenting and sterilizing.
Description
Technical field
The present invention relates to a kind of red-koji fermented glutinous rice food and production technology thereof.
Technical background
Fermented glutinour rice is a kind of traditional fermented food, generally is made up of glutinous rice, Bai Qu (koji, fermented glutinour rice song), has delicious sweet, dense characteristic, contains several amino acids, little element, reduced sugar and mineral matter etc. of giving birth to, and is very popular.But the health-care effect of this class fermented glutinour rice is very little, and the color of this class fermented glutinour rice is to follow the white of more than one thousand years, can not satisfy the temperament and interest demand that people are become increasingly abundant colorful.
Since researcher in 1976 found to contain Monacolin K and related substances thereof in the red colouring agent for food, also used as a Chinese medicine, the expert of China and foreign countries had made extensive studies to red colouring agent for food, also used as a Chinese medicine, and conclusive evidence red colouring agent for food, also used as a Chinese medicine bacterium has effects such as the cholesterolemia of reduction, hypoglycemic, hypotensive, anti-cancer.
Summary of the invention
Purpose of the present invention just is the red-koji fermented glutinous rice food and the production technology thereof that have health care and medical value concurrently that a kind of color and luster with effects such as reducing cholesterolemia, hypoglycemic, hypotensive, anti-cancer is scarlet.
The objective of the invention is to be achieved through the following technical solutions: a kind of red-koji fermented glutinous rice food, it is made up of glutinous rice, red colouring agent for food, also used as a Chinese medicine, wherein, the weight ratio of glutinous rice, red colouring agent for food, also used as a Chinese medicine is 100: 2～2.2, and the water in the finished product fermented glutinour rice is the moisture content that glutinous rice sucks in immersion and digestion process naturally.
Red-koji fermented glutinous rice food provided by the invention, its used glutinous rice need select for use amylose in the quality glutinous rice below 0.5%, and the color and luster of fermented glutinour rice is a cerise.
A kind of production technology of red-koji fermented glutinous rice food may further comprise the steps:
(1) soak rice: choose glutinous rice, be placed in the water and soak, the water yield was advisable to flood the grain of rice, and water temperature 20-25 ℃, soak time 6-12 hour;
(2) boiling: drain glutinous rice moisture, it is inserted steam in the rice steamer to well-done;
(3) spreading for cooling: the glutinous rice that will cook is poured on the balcony spreading for cooling to 34-37 ℃;
(4) fermentation: add the red colouring agent for food, also used as a Chinese medicine of glutinous rice dry weight 2-2.2% in the ripe glutinous rice of spreading for cooling, mix thoroughly, treat to go into when temperature is reduced to 29-32 ℃ the cylinder fermentation, the yeasting temperature keeps 28-30 ℃, fermentation duration 70-72 hour, promptly makes fermented glutinour rice;
(5) sterilization: by water-bath or steam or microwave heating, fermented glutinour rice is heated to more than 85 ℃, fermented glutinour rice is carried out sterilization treatment;
(6) finished product warehouse-in: will package through the fermented glutinour rice of sterilization treatment, through putting in storage after the assay was approved.
For the quality of the fermented glutinour rice that guarantees to produce, used water should be used free of contamination underground water or rivers water in the production technology, must not use the running water that contains Fungicidal substance.
The advantage of red-koji fermented glutinous rice food provided by the invention is that the wine degree is low, bright in colour, production technology is simple, has effects such as reducing cholesterolemia, hypoglycemic, hypotensive, anti-cancer.
The specific embodiment
Embodiment 1: choose amylose in the quality glutinous rice below 0.5%, glutinous rice is benchmark with 1000 grams, gets red colouring agent for food, also used as a Chinese medicine 20 grams, soaks Mi Shui and takes free of contamination underground water, produces red-koji fermented glutinous rice food by following technological process:
(1) soak rice: place free of contamination underground water to soak in glutinous rice, the water yield was advisable to flood the grain of rice, 25 ℃ of water temperatures, soak time 10 hours.
(2) boiling: drain glutinous rice moisture, it is inserted in the rice steamer boiling to well-done (no hard-core).
(3) spreading for cooling: the glutinous rice that will cook is poured on the balcony spreading for cooling to 35 ℃.
(4) fermentation: add the red colouring agent for food, also used as a Chinese medicine of glutinous rice weight 2% (i.e. 20 grams) in the ripe glutinous rice of spreading for cooling, mix thoroughly, treat to go into when temperature is reduced to 30 ℃ the cylinder fermentation, the yeasting temperature keeps 28 ℃, and fermentation duration 72 hours is promptly made fermented glutinour rice.
(5) sterilization: by microwave heating, fermented glutinour rice is heated to more than 85 ℃, fermented glutinour rice is carried out sterilization treatment.
(6) finished product warehouse-in: will package through the fermented glutinour rice of sterilization treatment, through putting in storage after the assay was approved.
According to the red-koji fermented glutinous rice food finished product that above explained hereafter goes out, pol is more than 30%, and alcoholic strength is below 3 degree.Present embodiment is a most preferred embodiment of the present invention.
Embodiment 2: used glutinous rice need select for use amylose in the quality glutinous rice below 0.5%, and the color and luster of fermented glutinour rice is a cerise.
The production technology of red-koji fermented glutinous rice food may further comprise the steps:
(1) soak rice: choose glutinous rice, be placed in the rivers water and soak, the water yield was advisable to flood the grain of rice, 20 ℃ of water temperatures, soak time 6 hours;
(2) boiling: drain glutinous rice moisture, it is inserted steam in the rice steamer to well-done;
(3) spreading for cooling: the glutinous rice that will cook is poured on the balcony spreading for cooling to 37 ℃;
(4) fermentation: add the red colouring agent for food, also used as a Chinese medicine of glutinous rice dry weight 2.2% in the ripe glutinous rice of spreading for cooling, mix thoroughly, treat to go into when temperature is reduced to 29 ℃ the cylinder fermentation, the yeasting temperature keeps 30 ℃, and fermentation duration 70 hours is promptly made fermented glutinour rice;
(5) sterilization: by the water-bath mode of heating, fermented glutinour rice is heated to more than 85 ℃, fermented glutinour rice is carried out sterilization treatment;
(6) finished product warehouse-in: will package through the fermented glutinour rice of sterilization treatment, through putting in storage after the assay was approved.
Embodiment 3: used glutinous rice need select for use amylose in the quality glutinous rice below 0.5%, and the color and luster of fermented glutinour rice is a cerise.
A kind of production technology of red-koji fermented glutinous rice food may further comprise the steps:
(1) soak rice: choose glutinous rice, be placed in the underground water and soak, the water yield was advisable to flood the grain of rice, 22 ℃ of water temperatures, soak time 12 hours;
(2) boiling: drain glutinous rice moisture, it is inserted steam in the rice steamer to well-done;
(3) spreading for cooling: the glutinous rice that will cook is poured on the balcony spreading for cooling to 34 ℃;
(4) fermentation: add the red colouring agent for food, also used as a Chinese medicine of glutinous rice dry weight 2.1% in the ripe glutinous rice of spreading for cooling, mix thoroughly, treat to go into when temperature is reduced to 32 ℃ the cylinder fermentation, the yeasting temperature keeps 29 ℃, and fermentation duration 71 hours is promptly made fermented glutinour rice;
(5) sterilization: by the Steam Heating mode, fermented glutinour rice is heated to more than 85 ℃, fermented glutinour rice is carried out sterilization treatment;
(6) finished product warehouse-in: will package through the fermented glutinour rice of sterilization treatment, through putting in storage after the assay was approved.
Claims (6)
1. red-koji fermented glutinous rice food is characterized in that it is made up of glutinous rice, red colouring agent for food, also used as a Chinese medicine.
2. a kind of red-koji fermented glutinous rice food according to claim 1 is characterized in that: the weight ratio of glutinous rice, red colouring agent for food, also used as a Chinese medicine is 100: 2～2.2.
3. a kind of red-koji fermented glutinous rice food according to claim 1, the color and luster that it is characterized in that described red-koji fermented glutinous rice food is a cerise.
4. the production technology of a red-koji fermented glutinous rice food, it is characterized in that: it may further comprise the steps:
(1) soak rice: choose glutinous rice, be placed in the water and soak, the water yield was advisable to flood the grain of rice, and water temperature 20-25 ℃, soak time 6-12 hour;
(2) boiling: drain glutinous rice moisture, it is inserted steam in the rice steamer to well-done;
(3) spreading for cooling: the glutinous rice that will cook is poured on the balcony spreading for cooling to 34-37 ℃;
(4) fermentation: add the red colouring agent for food, also used as a Chinese medicine of glutinous rice weight 2-2.2% in the ripe glutinous rice of spreading for cooling, mix thoroughly, treat to go into when temperature is reduced to 29-32 ℃ the cylinder fermentation, the yeasting temperature keeps 28-30 ℃, fermentation duration 70-72 hour, promptly makes fermented glutinour rice;
(5) sterilization: by water-bath or steam or microwave heating, fermented glutinour rice is heated to more than 85 ℃, fermented glutinour rice is carried out sterilization treatment;
(6) finished product warehouse-in: will package through the fermented glutinour rice of sterilization treatment, through putting in storage after the assay was approved.
5. according to claim 1 and 2 described a kind of red-koji fermented glutinous rice food and production technologies thereof, it is characterized in that: described glutinous rice is that amylose content is lower than 0.5% quality glutinous rice.
6. the production technology of a kind of red-koji fermented glutinous rice food according to claim 2, it is characterized in that: used water is underground water or rivers water in the production technology.
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| CNB200510022334XA CN100346712C (en) | 2005-12-21 | 2005-12-21 | Red-koji fermented glutinous rice food and its prodn. technique |
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| CNB200510022334XA CN100346712C (en) | 2005-12-21 | 2005-12-21 | Red-koji fermented glutinous rice food and its prodn. technique |
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| CN1785039A true CN1785039A (en) | 2006-06-14 |
| CN100346712C CN100346712C (en) | 2007-11-07 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101368189B (en) * | 2008-09-28 | 2011-04-20 | 西藏月王生物技术有限公司 | Highland barley rice fermented with red yeast and method of producing the same |
| CN101333483B (en) * | 2007-06-25 | 2011-12-07 | 义乌市丹溪酒业有限公司 | Red rice yellow wine with antihypertensive function |
| CN103211153A (en) * | 2012-12-18 | 2013-07-24 | 山东中惠食品有限公司 | Esterified red monas rice Laozao preparation method |
| CN104543742A (en) * | 2015-02-11 | 2015-04-29 | 成都巨龙生物科技有限公司 | Formed fermented glutinous rice and production process thereof |
| CN105754797A (en) * | 2016-05-09 | 2016-07-13 | 福建师范大学 | Preparation method of monascus coated with yellow spores |
| CN106262300A (en) * | 2016-08-24 | 2017-01-04 | 赵青娇 | A kind of manufacture method of acid Rhizoma Zingiberis Recens |
| CN106307275A (en) * | 2016-08-24 | 2017-01-11 | 赵青娇 | Making method of acid bean |
| CN106307274A (en) * | 2016-08-24 | 2017-01-11 | 赵青娇 | Making method of pickled leek |
| CN108157754A (en) * | 2017-12-28 | 2018-06-15 | 成都巨龙生物科技股份有限公司 | A kind of process for sterilizing method for being molded fermented glutinour rice |
| CN110447814A (en) * | 2019-08-28 | 2019-11-15 | 贵州大学 | A kind of preparation method improving bowl cake quality characteristic using red-koji fermented glutinous rice food |
| CN114058461A (en) * | 2021-11-17 | 2022-02-18 | 湛江甜缘农业科技有限公司 | Brewing process of red rice wine |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1198305A (en) * | 1997-05-05 | 1998-11-11 | 罗定超 | Nutritious health care fermented glutinous rice and preparing method thereof |
| CN1237363A (en) * | 1999-06-07 | 1999-12-08 | 徐孝纯 | Eight precious fermented glutinous rice |
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2005
- 2005-12-21 CN CNB200510022334XA patent/CN100346712C/en not_active Expired - Fee Related
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101333483B (en) * | 2007-06-25 | 2011-12-07 | 义乌市丹溪酒业有限公司 | Red rice yellow wine with antihypertensive function |
| CN101368189B (en) * | 2008-09-28 | 2011-04-20 | 西藏月王生物技术有限公司 | Highland barley rice fermented with red yeast and method of producing the same |
| CN103211153A (en) * | 2012-12-18 | 2013-07-24 | 山东中惠食品有限公司 | Esterified red monas rice Laozao preparation method |
| CN104543742B (en) * | 2015-02-11 | 2017-12-08 | 成都巨龙生物科技股份有限公司 | One kind shaping fermented glutinour rice and its production technology |
| CN104543742A (en) * | 2015-02-11 | 2015-04-29 | 成都巨龙生物科技有限公司 | Formed fermented glutinous rice and production process thereof |
| CN105754797A (en) * | 2016-05-09 | 2016-07-13 | 福建师范大学 | Preparation method of monascus coated with yellow spores |
| CN105754797B (en) * | 2016-05-09 | 2018-07-17 | 福建师范大学 | A kind of preparation method of yellow clothes red yeast rice |
| CN106307275A (en) * | 2016-08-24 | 2017-01-11 | 赵青娇 | Making method of acid bean |
| CN106307274A (en) * | 2016-08-24 | 2017-01-11 | 赵青娇 | Making method of pickled leek |
| CN106262300A (en) * | 2016-08-24 | 2017-01-04 | 赵青娇 | A kind of manufacture method of acid Rhizoma Zingiberis Recens |
| CN108157754A (en) * | 2017-12-28 | 2018-06-15 | 成都巨龙生物科技股份有限公司 | A kind of process for sterilizing method for being molded fermented glutinour rice |
| CN110447814A (en) * | 2019-08-28 | 2019-11-15 | 贵州大学 | A kind of preparation method improving bowl cake quality characteristic using red-koji fermented glutinous rice food |
| CN114058461A (en) * | 2021-11-17 | 2022-02-18 | 湛江甜缘农业科技有限公司 | Brewing process of red rice wine |
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| CN100346712C (en) | 2007-11-07 |
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