CN103416666A - Crystal sago and glutinous rice grain product and process thereof - Google Patents
Crystal sago and glutinous rice grain product and process thereof Download PDFInfo
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- CN103416666A CN103416666A CN2013102913999A CN201310291399A CN103416666A CN 103416666 A CN103416666 A CN 103416666A CN 2013102913999 A CN2013102913999 A CN 2013102913999A CN 201310291399 A CN201310291399 A CN 201310291399A CN 103416666 A CN103416666 A CN 103416666A
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Abstract
The invention belongs to the field of food beverage and particularly relates to utilization and manufacturing method of glutinous rice grain. The crystal sago and glutinous rice grain product comprises the following formula and components in parts by mass: 25-30 parts of glutinous rice grains, 6-8 parts of radix codonopsitis, 9-11 parts of red jujube, 2-3 parts of ginger, 3-5 parts of sugar candy, 6-9 parts of red bean fluid, 9 parts of sago and 40-50 parts of water. The preparation method comprises the following steps: (1) boiling glutinous rice grain, radix codonopsitis, red jujube, ginger, sugar candy and water in the proportion of 25:6:9:2:3:40 for 60 min to obtain a solution; (2) preparing the red bean soaked for 6-8 h into fluid, pouring the fluid into the solution, stirring to be uniform, heating and boiling for 6-8 min, filtering with a gauze to obtain a main material solution A; (3) preparing sago and water in the proportion of 1:50, and filtering in cold water to obtain an auxiliary material B; (4) placing a set amount of auxiliary material B into a packaging container, injecting the main material A, and sterilizing and closing to obtain the product. The crystal sago and glutinous rice grain product can be liquid, solid and particles. The raw materials are easily accessible and high in nutrition, tastes fresh, sweet and a little sour, can replenish qi, harmonize the stomach, warm the body, smoothing skin and improve physical health.
Description
Technical field
The invention belongs to the food and drink field, particularly vinasse utilization and manufacture craft thereof.
Background technology
The glutinous rice vinasse are glutinous rice fermentations, and the vinasse that stay after brew rice wine, be also a kind of conventional foodstuff, and the effects such as pain relieving goes to amass, warm stomach invigorating the spleen, the Wen Xin that promotes the production of body fluid are arranged.Its nutritional labeling is very abundant, except carbohydrate, also is rich in protein, Cobastab, vitamin E, and the benefit materials such as 18 seed amino acids and crude fat nucleic acid, and the fresh and sweet micro-acid of taste, color is limpid, and mouthfeel is glutinous soft.Especially the glutinous rice vinasse of boiling, have and dispel cold stagnantly, and strong qi and blood, promote microcirculation functions, and long-term drinking can warm up the body strengthening spleen and nourishing stomach, makes the skin exquisiteness ruddy smooth.But existing market generally believes, the glutinous rice vinasse are to steam to stay after drinking byproduct, regard it as leftover bits and pieces more.There is a certain amount of yeast thalline in vinasse in addition, apt to deteriorate, be difficult for keeping, generally simply be processed into feed or directly abandoned, do not obtain fully excavating exploitation.Glutinous rice vinasse value is very high, as proper as processing method, will have broad market prospects.The nutrition of glutinous rice vinasse goods is high, and raw material easily obtains, and is applicable to suitability for industrialized production.
Summary of the invention
The present invention seeks to develop and new product and the production and processing method of development for the glutinous rice vinasse, make and take the glutinous rice vinasse as major ingredient, add different material, delicious taste, nutritious, the product of instant.
Technical scheme of the present invention: from health conditioning aspect, go the scorching shortcoming of vinasse, strong vinasse advantage warm in nature.Take the glutinous rice vinasse as major ingredient, and gas benefit god is carried in collocation, and in support positive food materials, make have profit and, support, the product of positive effect.
The present invention selects auxiliary material, and effect is as follows.
The flat flavor of Radix Codonopsis is sweet, and " new compilation of materia medica " records its " tonifying middle-Jiao and Qi, and taste, relieving thirst and restlessness ".
Red date flavor warm in nature is sweet, and " book on Chinese herbal medicine is new again " records its " tonifying middle-Jiao and Qi, stomach is warmed up in nourshing kidney, controls the deficiency of Yin ".
Ginger flavor warm in nature is hot, and supplement to the Herbal records it and " in broken blood tune, goes cold eliminating phlegm, appetizing ".
The flat flavor of rock sugar is sweet, and " China's book on Chinese herbal medicine " records its " strengthening the spleen and stomach moistens the lung and relieve the cough ".
The flat flavor of red bean is sweet, and " book on Chinese herbal medicine is new again " records its " heat-clearing and blood, Li Shui stimulates the menstrual flow ".
Sago flavor warm in nature is sweet, and " medicine sea book on Chinese herbal medicine " records its " main qi-restoratives is cold, helps digestion ".
Formula of the present invention and constituent mass thereof are as follows.
Raw material: 25～30 parts, glutinous rice vinasse, 6～8 parts of Radix Codonopsis, 9～11 parts of red dates, 2～3 parts, ginger, 3～5 parts, rock sugar, 6～9 parts, red bean slurries, 9 parts of sagos, 40～50 parts, water.
Product preparation method of the present invention.
(1) raw material is made.1. by the glutinous rice vinasse: Radix Codonopsis: red date: ginger: rock sugar: water obtains solution by 25:6:9:2:3:40 formula infusion 60 min.2. will soak the red bean of 6-8h, and by technique, make slurries, and pour in solution, stirring is mixed well, ebuillition of heated 6-8min; Obtain the major ingredient solution A after filtered through gauze; 3. by sago: water is made according to certain method by 1:50, and cold water leaches, and obtains auxiliary material B.
(2) allocate filling.Quantitative auxiliary material B is put into to packing container, then major ingredient A is poured into, product is sealed to obtain in sterilization.
Above told goods packing container is bottle, tank, box, cup, bag etc.
Advantage of the present invention.
1, because modern life rhythm is fast, overstrain, feeding desorder, the pressure anxiety descends people's physique, causes that the cold of insufficiency type or the dry fire of heat raise up, and showing the what is called such as sleep the is poor situation of " getting angry ".Majority blindly select edible raw and cold food, cold and cool drink to disappear by " fire ", the injury taste, and especially cold stagnant physique crowd, must guard against cold and cool food materials.Glutinous rice vinasse goods of the present invention are developed beneficial gas and stomach for the appeal situation, warm body beauty treatment, and the product of foster positive physique, and easy to carry, edible at any time.
2, the present invention uses glutinous rice vinasse raw material easily to produce, and nutrition is high, and preparation method is simple.Keep its essence and discard its dross, substantially value of exploiting and utilizing.
3, the advantage of product process maximum of the present invention is that the major ingredient making is above used the slow fire infusion, makes its gentle characteristic obtain maximum release, strong health-care function.
4, goods of the present invention not only nourish health care, micro-acid that taste is fresh and sweet, and very attractive in appearance, and color is clear bright, glittering and translucently is with flexible sago grain full wherein, and entrance is smooth.
Product form of the present invention can be liquid, solid, particle etc.
The specific embodiment
Below by embodiment, crystal sago glutinous rice vinasse goods and technique thereof are further described; the embodiment below enumerated is that the present invention is further illustrated; can not be interpreted as limiting the scope of the invention, the person skilled in art can carry out some nonessential improvement and adjustment according to the content of the invention described above.
Specific embodiment 1.
Crystal sago glutinous rice vinasse goods beverage class.
(1) auxiliary material is processed.1. Radix Codonopsis cleans and to cut into slices, and red date cleans stoning and cuts into slices, and ginger is cut into slices after cleaning, and by Radix Codonopsis: red date: ginger is mixed to get auxiliary material A in 6:6:2 ratio formula; 2. will soak the 6-8h red bean: water, in the 1:2 ratio, is put into juicer, breaks into slurries, obtains auxiliary material B; 3. the 500ml poach is opened and poured container into, the 10g sago is poured into, buckle well container cover, hot-water soak 16 min, leach sago by cold water flush, then, by the 500ml water boil, pour sago into, keeps boiling 3-5 min, and after sago is transparence, cold water leaches, and obtains auxiliary material C.
(2) infusion filter system.By the glutinous rice vinasse: rock sugar: water boils by 20:3:40, pours auxiliary material A into.The slow fire heating, keep obtaining solution after boiling 60 min, then pour auxiliary material B into, and ebuillition of heated 6-8 minute, in two-layer gauze for filtering, obtain major ingredient by solution.
(3) filling sterilization.Auxiliary material C is put into to bottle, tank body or box container, and rear injection major ingredient, mix, and the sealing sterilization obtains product.
Specific embodiment 2.
Crystal sago glutinous rice vinasse goods jellies.
(1) auxiliary material is processed.1. Radix Codonopsis cleans and to cut into slices, and red date cleans stoning and cuts into slices, and ginger is cut into slices after cleaning, and by Radix Codonopsis: red date: ginger is mixed to get auxiliary material A in 6:6:2 ratio formula; 2. will soak the 6-8h red bean: water, in the 1:2 ratio, is put into juicer, breaks into slurries, obtains auxiliary material B; 3. the 500ml poach is opened and poured container into, the 10g sago is poured into, buckle well container cover, hot-water soak 16 min, leach sago by cold water flush, then, by the 500ml water boil, pour sago into, keeps boiling 3-5 min, and after sago is transparence, cold water leaches, and obtains auxiliary material C.
(2) infusion filter system.By the glutinous rice vinasse: rock sugar: water boils by 20:3:40, pours auxiliary material A into.The slow fire heating, keep obtaining solution after boiling 60 min, then pour auxiliary material B into, and ebuillition of heated 6-8 minute, in two-layer gauze for filtering, obtain major ingredient by solution.
(3) glue is made.The 1000g major ingredient is heated to boiling, slowly adds 3g konjac glucomannan, 2g gram carragheen, stirs simultaneously, keeps slight boiling condition 5-10 min, obtains glue.
(4) fill and sealing.Auxiliary material C is put into to cup or the bag through sterilization, and rear filling glue also seals to obtain product.
(5) sterilization and cooling.Jelly after sealing, deliver to the about 8-12min of soaking sterilization in the hot water storgae that temperature is 85 ℃ by conveyer belt, then, with cold water spray or immersion, is cooled to as early as possible 40 ℃ of left and right.
Claims (6)
1. formula and the quality thereof of crystal sago glutinous rice vinasse goods are as follows: 25～30 parts, glutinous rice vinasse, 6～8 parts of Radix Codonopsis, 9～11 parts of red dates, 2～3 parts, ginger, 3～5 parts, rock sugar, 6～9 parts, red bean slurries, 9 parts of sagos, 40～50 parts, water.
2. the product form of crystal sago glutinous rice vinasse goods can be liquid, solid, particle etc.
3. prepare claim 1, the production method of crystal sago glutinous rice vinasse goods beverage class claimed in claim 2, it is characterized in that: 1. Radix Codonopsis cleans and cuts into slices, red date cleans stoning and cuts into slices, after ginger cleans, cut into slices, by Radix Codonopsis: red date: ginger is mixed to get auxiliary material A in 6:6:2 ratio formula; 2. will soak the 6-8h red bean: water, in the 1:2 ratio, is put into juicer, breaks into slurries, obtains auxiliary material B; 3. the 500ml poach is opened and poured container into, the 10g sago is poured into, buckle well container cover, hot-water soak 16 min, leach sago by cold water flush, then, by the 500ml water boil, pour sago into, keeps boiling 3-5 min, and after sago is transparence, cold water leaches, and obtains auxiliary material C; 4. by the glutinous rice vinasse: rock sugar: water boils by 20:3:40, pours auxiliary material A into, and the slow fire heating keeps obtaining solution after boiling 60 min, then pours auxiliary material B into, and ebuillition of heated 6-8 minute, in two-layer gauze for filtering, obtain major ingredient by solution; 5. auxiliary material C is put into to bottle, tank body or box container, rear injection major ingredient, mix, and the sealing sterilization obtains product.
4. prepare claim 1, the production method of crystal sago glutinous rice vinasse goods jellies claimed in claim 2, it is characterized in that: 1. Radix Codonopsis cleans and cuts into slices, red date cleans stoning and cuts into slices, after ginger cleans, cut into slices, by Radix Codonopsis: red date: ginger is mixed to get auxiliary material A in 6:6:2 ratio formula; 2. will soak the 6-8h red bean: water, in the 1:2 ratio, is put into juicer, breaks into slurries, obtains auxiliary material B; 3. the 500ml poach is opened and poured container into, the 10g sago is poured into, buckle well container cover, hot-water soak 16 min, leach sago by cold water flush, then, by the 500ml water boil, pour sago into, keeps boiling 3-5 min, and after sago is transparence, cold water leaches, and obtains auxiliary material C; 4. by the glutinous rice vinasse: rock sugar: water boils by 20:3:40, pours auxiliary material A into, and the slow fire heating keeps obtaining solution after boiling 60 min, then pours auxiliary material B into, and ebuillition of heated 6-8 minute, in two-layer gauze for filtering, obtain major ingredient by solution; 5. the 1000g major ingredient is heated to boiling, slowly adds 3g konjac glucomannan, 2g gram carragheen, stirs simultaneously, keeps slight boiling condition 5-10 min, obtains glue; 6. auxiliary material C is put into to cup or bag through sterilization, rear filling glue also seals to obtain product.
5. glutinous rice vinasse according to claim 1 refer to the vinasse of glutinous rice wine, glutinous rice wine fermentation brew.
6. crystal sago glutinous rice vinasse goods according to claim 2 can be made the forms such as beverage, jelly, sheet, paste, cream, electuary, according to different proportionings and technique, can make instant food, with container packages such as bowl, tank, cup, bottle, bags.
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| CN201310291399.9A CN103416666B (en) | 2013-07-12 | 2013-07-12 | Crystal sago glutinous rice vinasse goods and technique thereof |
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| CN201310291399.9A CN103416666B (en) | 2013-07-12 | 2013-07-12 | Crystal sago glutinous rice vinasse goods and technique thereof |
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| CN103416666B CN103416666B (en) | 2015-08-19 |
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| CN103931994A (en) * | 2014-03-31 | 2014-07-23 | 江拥军 | Dessert and preparation method thereof |
| CN105831741A (en) * | 2016-04-01 | 2016-08-10 | 句容市东方紫酒业有限公司 | Mulberry fruit lozenge and preparation method thereof |
| CN106136162A (en) * | 2016-07-05 | 2016-11-23 | 安徽省林锦记食品工业有限公司 | A kind of peach gum blueberry novel nourishing jelly |
| CN114176190A (en) * | 2021-12-13 | 2022-03-15 | 颜宇轩 | Preparation process of electuary for enhancing immunity |
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| CN105831741A (en) * | 2016-04-01 | 2016-08-10 | 句容市东方紫酒业有限公司 | Mulberry fruit lozenge and preparation method thereof |
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| CN114176190A (en) * | 2021-12-13 | 2022-03-15 | 颜宇轩 | Preparation process of electuary for enhancing immunity |
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| CN103416666B (en) | 2015-08-19 |
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Granted publication date: 20150819 |