CN105076993A - Preparation technology of fermented glutinous rice suitable for consumption of pregnant women - Google Patents
Preparation technology of fermented glutinous rice suitable for consumption of pregnant women Download PDFInfo
- Publication number
- CN105076993A CN105076993A CN201510419620.3A CN201510419620A CN105076993A CN 105076993 A CN105076993 A CN 105076993A CN 201510419620 A CN201510419620 A CN 201510419620A CN 105076993 A CN105076993 A CN 105076993A
- Authority
- CN
- China
- Prior art keywords
- millet
- fermentation
- fermentation liquid
- preparation technology
- rice
- 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
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 68
- 235000009566 rice Nutrition 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 title 1
- 238000000855 fermentation Methods 0.000 claims abstract description 76
- 230000004151 fermentation Effects 0.000 claims abstract description 75
- 241000209094 Oryza Species 0.000 claims abstract description 67
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 38
- 235000019713 millet Nutrition 0.000 claims abstract description 38
- 239000007788 liquid Substances 0.000 claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 9
- 235000013339 cereals Nutrition 0.000 claims description 7
- 230000008030 elimination Effects 0.000 claims description 6
- 238000003379 elimination reaction Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000007199 Panicum miliaceum Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract 5
- 235000014347 soups Nutrition 0.000 abstract 5
- 240000008114 Panicum miliaceum Species 0.000 abstract 3
- 230000001502 supplementing effect Effects 0.000 abstract 2
- 239000008187 granular material Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 238000002372 labelling Methods 0.000 description 5
- 244000022185 broomcorn panic Species 0.000 description 4
- 239000006210 lotion Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000002175 menstrual effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Cereal-Derived Products (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a preparation technology of fermented glutinous rice suitable for consumption of pregnant women, which belongs to the technical field of food and relates to fermented glutinous rice. The preparation technology of the fermented glutinous rice suitable for consumption of pregnant women consists of the following steps: first fermentation: water is added into proso millet in an amount of 5-8 times as much as the proso millet, the mixture is cooked for 20-30 min, and the cooked mixture is permitted to stand to be fermented for 28-32 days, and the fermented mixture is prepared into a first fermentation liquid; second fermentation: water is added into millet in an amount of 35-40 times as much as the millet, the mixture is heated and brewed into a millet soup, the millet soup is filtered to remove millet granules, the filtered millet soup is cooled to a room temperature, the cooled filtered millet soup is added into the first fermentation liquid, and the mixture is continuously subjected to fermentation at 28-32 DEG C for a fermentation time of 20-35 days to obtain a second fermentation liquid; and filling and sterilizing: the second fermentation liquid is canned and the canned fermentation liquid is sterilized, and the finished product is obtained. The fermented glutinous rice uses the proso millet as a raw material, and millet soup and red dates are added during the fermentation, which not only enrich the nutritional content of the product, but also can achieve the efficacies of beautifying features and keeping young, nourishing yin and supplementing yang, and supplementing blood.
Description
Technical field
The invention belongs to food technology field, relate to fermented glutinour rice, be specifically related to a kind of preparation technology being applicable to the fermented glutinour rice of pregnant woman.
Background technology
Fermented glutinour rice is also named
vinasse, rice wine etc., be generally after being cooked by glutinous rice or rice, add koji and water, pass through
fermentationa kind of typical local food.
Glutinous millet also known as broomcorn millet,
broom corn millet, glutinous millet, summer millet, yellow millet, have glutinous matter and non-glutinous matter not, the many works of glutinous matter broomcorn millet are with pure wine, and non-glutinous matter broomcorn millet, Cheng is Ji, to eat.Glutinous millet originates in north of China, is one of important cereal crops in the Huanghe valley in ancient times.The glutinous millet output of northern Shanxi is very high, but its eating method is mainly cooks congee, cooks cake, does
rice, peasant can only market one's own products, and cannot produce economic worth.
Traditional fermented glutinour rice, when puerpera and women eat, generally need first to boil, but the nutritive value of the fermented glutinour rice after boiling can decline, taste bad, well can not keep original nutrition and the local flavor of fermented glutinour rice; And existing fermented glutinour rice is not for the quality of women, especially lacks the kind for puerpera and menstrual woman.
In order to open up the market of glutinous millet, the present invention have developed a kind of method being applicable to the fermented glutinour rice that women eats taking glutinous millet as raw material and prepare.
Summary of the invention
The object of this invention is to provide a kind of preparation technology being applicable to the fermented glutinour rice of pregnant woman.
The present invention is achieved by the following technical solutions:
Be applicable to a preparation technology for the fermented glutinour rice of pregnant woman, step is:
(1) one time fermentation: 5-8 water doubly will be added in glutinous millet, after boiling 20-30min, standing for fermentation 28-32 days, obtained one time fermentation liquid;
(2) secondary fermentation: add 35-40 water doubly in being endured by millet, heating is brewed into little thin rice gruel, the elimination grain of rice, after the little thin rice gruel filtered is cooled to normal temperature, add in above-mentioned one time fermentation liquid, continue at 28-32 DEG C of fermentation, fermentation 20-35 days, obtains secondary fermentation liquid;
(3) filling sterilization: by the filling sterilization of above-mentioned secondary fermentation liquid, get product.
Further, described glutinous millet is non-glutinous matter, is commonly called as hard glutinous millet, among the people to eat, and the non-glutinous matter glutinous millet of use of the invention prepares fermented glutinour rice for raw material, has not only widened the market of glutinous millet, has also enriched the kind of fermented glutinour rice.
During described secondary fermentation, the addition of little thin rice gruel be the long-pending 2-2.5 of one time fermentation liquid doubly.
When boiling little thin rice gruel, add red date, matrimony vine, and add together with little thin rice gruel in one time fermentation liquid, effect that red date has nourishment for vitality, enriches blood, the nutritional labeling of fermented glutinour rice can be enriched, be particularly useful for puerpera and women and eat.
Fermented glutinour rice of the present invention is obtained by glutinous millet secondary fermentation, add little thin rice gruel to ferment when secondary fermentation, millet contains multivitamin and amino acid, nutritive value is higher, for puerpera, millet is optimal invigorant, and carry out secondary fermentation with little thin rice gruel, little thin rice gruel not only can retain the nutritional labeling of millet, and after little thin rice gruel is fermented into, not only be conducive to digesting and assimilating, and zymotic fluid can reach the effect of beautifying face and moistering lotion, add red date in fermented glutinour rice simultaneously, the nutritional labeling of fermented glutinour rice can be enriched further, reach and enrich blood, the effect of nourishment for vitality.
In sum, fermented glutinour rice of the present invention take glutinous millet as raw material, little thin rice gruel and red date is added during fermentation, not only enrich the nutritional labeling of product, and beautifying face and moistering lotion, nourishment for vitality, the effect of enriching blood can be reached, be that one is applicable to women, gets old and weak, be particularly useful for the fermented glutinour rice of puerpera, nutritional labeling is wherein easy to absorption of human body, beautifying face and moistering lotion can be reached, nourishment for vitality, refreshes oneself and recovers from fatigue, the effect stimulated circulation, and to having a delicate constitution, have a dizzy spell, sallow complexion, the symptoms such as middle empty stomachache also have certain curative effect.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
embodiment 1
Be applicable to a preparation technology for the fermented glutinour rice of pregnant woman, step is:
(1) one time fermentation: the water of 5 times will be added in non-glutinous matter glutinous millet, after boiling 20-23min, standing for fermentation 30 days, obtained one time fermentation liquid;
(2) secondary fermentation: the water adding 35 times in being endured by millet, heating is brewed into little thin rice gruel, the elimination grain of rice, after the little thin rice gruel filtered is cooled to normal temperature, add in above-mentioned one time fermentation liquid, continue at 28-32 DEG C of fermentation, ferment 20 days, obtain secondary fermentation liquid, wherein the addition of little thin rice gruel is 2 times that one time fermentation liquid amasss;
(3) filling sterilization: by the filling sterilization of above-mentioned secondary fermentation liquid, get product.
embodiment 2
Be applicable to a preparation technology for the fermented glutinour rice of pregnant woman, step is:
(1) one time fermentation: the water of 6 times will be added in non-glutinous matter glutinous millet, after boiling 22-26min, standing for fermentation 32 days, obtained one time fermentation liquid;
(2) secondary fermentation: the water adding 40 times in being endured by millet, and add a certain amount of red date, heating is brewed into little thin rice gruel, the elimination grain of rice, after the little thin rice gruel filtered and red date are cooled to normal temperature, adds in above-mentioned one time fermentation liquid, continue at 28-32 DEG C of fermentation, ferment 35 days, obtain secondary fermentation liquid, wherein the addition of little thin rice gruel is 2.3 times that one time fermentation liquid amasss;
(3) filling sterilization: by the filling sterilization of above-mentioned secondary fermentation liquid, get product.
embodiment 3
Be applicable to a preparation technology for the fermented glutinour rice of pregnant woman, step is:
(1) one time fermentation: the water of 7 times will be added in non-glutinous matter glutinous millet, after boiling 28-30min, standing for fermentation 28 days, obtained one time fermentation liquid;
(2) secondary fermentation: the water adding 37 times in being endured by millet, and add a certain amount of red date, heating is brewed into little thin rice gruel, the elimination grain of rice, after the little thin rice gruel filtered and red date are cooled to normal temperature, adds in above-mentioned one time fermentation liquid, continue at 28-32 DEG C of fermentation, ferment 25 days, obtain secondary fermentation liquid, wherein the addition of little thin rice gruel is 2.5 times that one time fermentation liquid amasss;
(3) filling sterilization: by the filling sterilization of above-mentioned secondary fermentation liquid, get product.
embodiment 4
Be applicable to a preparation technology for the fermented glutinour rice of pregnant woman, step is:
(1) one time fermentation: the water of 8 times will be added in non-glutinous matter glutinous millet, after boiling 28-30min, standing for fermentation 29 days, obtained one time fermentation liquid;
(2) secondary fermentation: the water adding 38 times in being endured by millet, and add a certain amount of red date, heating is brewed into little thin rice gruel, the elimination grain of rice, after the little thin rice gruel filtered and red date are cooled to normal temperature, adds in above-mentioned one time fermentation liquid, continue at 28-32 DEG C of fermentation, ferment 30 days, obtain secondary fermentation liquid, wherein the addition of little thin rice gruel is 2.2 times that one time fermentation liquid amasss;
(3) filling sterilization: by the filling sterilization of above-mentioned secondary fermentation liquid, get product.
Claims (4)
1. be applicable to a preparation technology for the fermented glutinour rice of pregnant woman, it is characterized in that, step is:
(1) one time fermentation: 5-8 water doubly will be added in glutinous millet, after boiling 20-30min, standing for fermentation 28-32 days, obtained one time fermentation liquid;
(2) secondary fermentation: add 35-40 water doubly in being endured by millet, heating is brewed into little thin rice gruel, the elimination grain of rice, after the little thin rice gruel filtered is cooled to normal temperature, add in above-mentioned one time fermentation liquid, continue at 28-32 DEG C of fermentation, fermentation 20-35 days, obtains secondary fermentation liquid;
(3) filling sterilization: by the filling sterilization of above-mentioned secondary fermentation liquid, get product.
2. the preparation technology being applicable to the fermented glutinour rice of pregnant woman according to claim 1, is characterized in that, described glutinous millet is non-glutinous matter.
3. the preparation technology being applicable to the fermented glutinour rice of pregnant woman according to claim 1 and 2, is characterized in that, during described secondary fermentation, the addition of little thin rice gruel be the long-pending 2-2.5 of one time fermentation liquid doubly.
4. the preparation technology being applicable to the fermented glutinour rice of pregnant woman according to claim 1 and 2, is characterized in that, when boiling little thin rice gruel, adds red date, and is added in one time fermentation liquid together with little thin rice gruel by red date and carry out secondary fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510419620.3A CN105076993A (en) | 2015-07-17 | 2015-07-17 | Preparation technology of fermented glutinous rice suitable for consumption of pregnant women |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510419620.3A CN105076993A (en) | 2015-07-17 | 2015-07-17 | Preparation technology of fermented glutinous rice suitable for consumption of pregnant women |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105076993A true CN105076993A (en) | 2015-11-25 |
Family
ID=54559047
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510419620.3A Pending CN105076993A (en) | 2015-07-17 | 2015-07-17 | Preparation technology of fermented glutinous rice suitable for consumption of pregnant women |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105076993A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1069285A (en) * | 1992-07-25 | 1993-02-24 | 广西灌阳县酒厂 | A kind of brewing method of red date sticky rice wine |
| CN101544937A (en) * | 2009-04-15 | 2009-09-30 | 成都大学 | Method for producing glutinous rice wine |
| CN102102071A (en) * | 2009-12-18 | 2011-06-22 | 杨玉生 | Production process for brewing fermented glutinous millet wine |
| CN102599416A (en) * | 2012-03-16 | 2012-07-25 | 四川大学 | Jiuniang special for lying-in women |
| CN103695243A (en) * | 2013-12-19 | 2014-04-02 | 郑明星 | Preparation method and fermented glutinous rice prepared by method |
| CN104017686A (en) * | 2013-12-12 | 2014-09-03 | 广西科技大学 | Method for producing red date glutinous rice wine |
| CN104059814A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Appetizing and digestion-helping rice wine |
-
2015
- 2015-07-17 CN CN201510419620.3A patent/CN105076993A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1069285A (en) * | 1992-07-25 | 1993-02-24 | 广西灌阳县酒厂 | A kind of brewing method of red date sticky rice wine |
| CN101544937A (en) * | 2009-04-15 | 2009-09-30 | 成都大学 | Method for producing glutinous rice wine |
| CN102102071A (en) * | 2009-12-18 | 2011-06-22 | 杨玉生 | Production process for brewing fermented glutinous millet wine |
| CN102599416A (en) * | 2012-03-16 | 2012-07-25 | 四川大学 | Jiuniang special for lying-in women |
| CN104017686A (en) * | 2013-12-12 | 2014-09-03 | 广西科技大学 | Method for producing red date glutinous rice wine |
| CN103695243A (en) * | 2013-12-19 | 2014-04-02 | 郑明星 | Preparation method and fermented glutinous rice prepared by method |
| CN104059814A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Appetizing and digestion-helping rice wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102559443B (en) | Heath-function sea cucumber yellow wine | |
| CN103255027B (en) | A kind of Chinese yam base liquor | |
| CN101928657B (en) | Preparation method of wild pawpaw fruit wine | |
| CN107156750A (en) | A kind of formula of Compound-acid soup, Compound-acid soup and preparation method thereof | |
| CN103960358B (en) | A kind of preparation method of Paeonia suffruticosa yogurt | |
| CN103525618A (en) | Avena nuda-sticky rice-honey wine and preparation method thereof | |
| CN103719268A (en) | Sprout brown rice healthcare milk | |
| CN103952263A (en) | Preparation method of sea cucumber wine | |
| CN103387928A (en) | Processing method of blackberry phyllanthus emblica fruit vinegar | |
| CN105482977A (en) | Water chestnut-sticky rice distilled liquor and making method thereof | |
| CN105368694A (en) | Beauty health vinegar | |
| CN104621540A (en) | Flavored chilli sauce and preparation method thereof | |
| CN104911057A (en) | Production method for coffee-gorgon fruit health wine | |
| CN103478686A (en) | Nutritional health-care bean paste and preparation method thereof | |
| CN104263583A (en) | Brewing method of honey and lily wine | |
| CN104146211B (en) | A kind of summer-heat relieving gruel and preparation method thereof | |
| CN102417879A (en) | Lotus root health vinegar | |
| CN101906377B (en) | Medlar coffee fruit vinegar | |
| CN105199917B (en) | Green plum barley wine and its brew method | |
| CN107904095A (en) | A kind of preparation process of purple sweet potato Chinese yam compound fruit wine | |
| CN104531453B (en) | A kind of production method of Pedicellus et Pericarpium Trapae wine | |
| CN105950335A (en) | Quinoa rice wine and dioscorea opposita thunb juice and preparation method thereof | |
| CN105231272A (en) | Preparation method of lichee-glutinous rice sweet ferment rice | |
| CN106635609A (en) | Preparation method of lotus-root rice wine | |
| CN105076993A (en) | Preparation technology of fermented glutinous rice suitable for consumption of pregnant women |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151125 |