CN111328966A - Rice wine fermented glutinous rice dumpling and manufacturing method thereof - Google Patents
Rice wine fermented glutinous rice dumpling and manufacturing method thereof Download PDFInfo
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- CN111328966A CN111328966A CN201811552929.XA CN201811552929A CN111328966A CN 111328966 A CN111328966 A CN 111328966A CN 201811552929 A CN201811552929 A CN 201811552929A CN 111328966 A CN111328966 A CN 111328966A
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses a method for manufacturing rice wine fermented glutinous rice dumplings, which comprises the steps of ⑴ preparing glutinous rice, cleaning glutinous rice, soaking, draining, steaming, sprinkling water for cooling and dispersing to obtain dispersed glutinous rice grains, ⑵ mixing and fermenting with alcohol, wherein the dispersed glutinous rice grains are subjected to mixing and fermenting with alcohol to obtain alcohol fermented glutinous rice mixed liquid, ⑶ pulping and homogenizing, the alcohol fermented glutinous rice mixed liquid is subjected to pulping, homogenizing, sterilizing, enzyme deactivating and cooling to obtain alcohol fermented glutinous rice homogeneous sterilizing liquid, ⑷ mixing and kneading, glutinous rice powder and the alcohol fermented glutinous rice homogeneous sterilizing liquid are mixed and kneaded to obtain rice wine fermented glutinous rice dumpling dough, and ⑸ forming rice dumplings, wherein the rice wine fermented glutinous rice dumpling dough is subjected to stuffing wrapping or non-wrapping and kneading to obtain rice wine fermented glutinous rice dumpling products.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for manufacturing rice wine fermented glutinous rice dumplings, which is suitable for processing and comprehensively utilizing glutinous rice wine fermented glutinous rice dumplings, glutinous rice wine food containing glutinous rice wine fermented glutinous rice and glutinous rice food by using glutinous rice wine fermented glutinous rice liquid and glutinous rice flour.
Background
In the grains of China, the rice is one of the most main crops, and the yield and the consumption are large. The rice has a long history of planting and utilization in China, and is divided into various varieties of japonica rice, long-shaped rice, glutinous rice and the like. Compared with the varieties planted in large quantity, such as early, middle and late indica rice, japonica rice and the likeThe yield is relatively small, so it is not individually counted. According to the speculation of related data, the cultivation area of glutinous rice in China approximately accounts for 3% -5% of the total area of the rice planting, and the yield per unit is 6750-8250 kg/hm2. Glutinous rice is also various in variety and is classified into indica glutinous rice and japonica glutinous rice according to the classification of indica glutinous rice and japonica glutinous rice; according to different cultivation seasons, the glutinous rice is divided into morning, noon and evening glutinous rice; according to different cultivation suitable for paddy fields and dry lands, the method is divided into glutinous rice on land and glutinous rice on water; according to the difference of color and flavor of seed coat (brown rice), the glutinous rice can be classified into black glutinous rice, red glutinous rice, fragrant glutinous rice, etc. Glutinous rice is processed from glutinous rice, and the yield of the glutinous rice is not as high as that of long-shaped rice and non-glutinous rice, and the glutinous rice is also closely related to people. Glutinous rice is also called glutinous rice in the north, and is one of grains which are often eaten by families because of more amylopectin and special chemical structure. The glutinous rice is rich in nutrition, and is a food for strengthening body and warming and invigorating body constitution. According to the classification of glutinous rice, different glutinous rice has different nutritional characteristics. Fragrant, sweet and delicious glutinous rice, black glutinous rice and red glutinous rice contain much iron, contain various nutrients required by human bodies, and have the effects of enriching blood and tonifying qi.
The glutinous rice has the characteristics of small swelling degree, high viscosity, toughness, smoothness, softness, fragrant glutinous rice and the like. Besides direct eating, glutinous rice is an essential raw material for making traditional Chinese food. The traditional Chinese rice dumplings eaten at noon, the rice cakes eaten in spring, the rice dumplings eaten in rice field, the leisure snacks of Jingguo and mochi consumed in daily life and the like are all made of glutinous rice serving as a main raw material. Glutinous rice is processed into glutinous rice flour through the procedures of degritting, cleaning, soaking, grinding, dehydrating, drying, screening, packaging and the like. The glutinous rice flour can be used as a rice dumpling, a rice dumpling and a rice cake, and also can be widely applied to food leisure industries such as diet, cold drink, leisure and the like, from popular glutinous rice porridge, glutinous rice cake, rice dumpling and crispy rice cake to precious medicated food, eight-treasure rice pudding and soup; from popular glue puddings, sesame paste and sesame oil paste to various sweet cakes, rice cakes, crispy bars, multi-layer oil cakes and crisp bars, people like and love to eat. The wine fermented by the sticky rice, such as jar-sealed wine, sticky rice sweet wine, yellow wine and the like, is not like white wine, has low alcohol content, is mellow, sweet and rich in nutrition, and is deeply loved by residents in various places. The paste formed by heating the glutinous rice flour is often used as a thickener in various food intensive processes such as bouillon juice, oyster sauce seasoning, ice cream, and the like. Various glutinous rice products such as glutinous rice snacks, cakes, puffed foods and the like have rapidly increased market demands and have quite bright development prospects.
The nutrient components of the glutinous rice are basically the same as those of the rice, and the contents of protein, fat, sugar and cellulose are basically equivalent. The main difference is in the starch chain. The glutinous rice contains protein about 7% -8%, and is mainly alkali soluble gluten. Most of the protein content of rice is distributed in the aleurone layer, so the finer the processing procedure, the more the aleurone layer is milled away, and the more protein content is lost. The content of lysine, valine, leucine, isoleucine, phenylalanine and tyrosine in glutinous rice is less than that in rice, but the content of methionine is more than that in rice. The starch content in various kinds of rice is mostly similar. The content of starch in the long-shaped rice is 52.6-69.0%, the content of starch in the polished round-grained rice is 55.9-67.7%, and the content of starch in the glutinous rice is 87.1-90.9%. Among the three kinds of rice, the amylopectin content of the japonica rice is very high, so the viscosity of the rice is strong, and the rice yield is low; the long-shaped rice has high amylose content, low viscosity, dry and soft rice, high expansion value during cooking, and high rice yield. And the glutinous rice is almost all amylopectin, the content of amylose is only 0.8-1.3%, and the amylose is positioned in the central part of starch grains, so that the glutinous rice is most viscous. The vitamins contained in rice are mainly distributed in the embryo and aleurone layer, and most of the vitamins belong to water-soluble B group. But the content of water-soluble ascorbic acid and fat-soluble vitamin a and vitamin D is little or none. The glutinous rice food contains more mineral elements, can improve the body level of a human body, supplements nutrients required by the human body, and is very beneficial to maintaining the balance of the nutrients. The brown rice contains 0.83% -1.36% of total sugar, wherein 0.9% -1.3% of reducing sugar. The content of soluble sugars in glutinous rice (0.52%) was somewhat higher than that in non-glutinous rice (0.25%). The content of starch lipid in glutinous rice starch is lowest, the content of amylose in rice with high content is lower, and the content of amylose in rice with moderate content is highest. The content of non-starch lipid in glutinous rice is higher than that in non-glutinous rice. The starch lipid is very stable and is not easy to generate oxidation rancidity. The phospholipid fraction is 3% -12% of the rice full fat, and lecithin is mainly combined with amylose in the rice endosperm, which is a natural component in the endosperm of non-waxy rice but not in the endosperm of waxy rice. Therefore, the glutinous rice is particularly suitable for being fermented into wine products.
Rice wine, also known as fermented glutinous rice wine, fermented glutinous rice wine, etc., is a traditional special food in southern areas of China. The rice dumpling is also called Yuanxiao, ball, dumpling, Yuan Zi, etc. It is documented that the rice dumplings originate in the song dynasty. At that time, Mingzhou (Ningbo city, Zhejiang province) enjoyed a novel food, namely, black sesame and lard were used as fillings, a little white granulated sugar was added, the outside was kneaded into a round shape with glutinous rice flour, and after being cooked, the food was sweet and delicious and had fun. Because the glutinous rice dumpling is boiled in the pot and floats and sinks, the glutinous rice dumpling is called as 'floating dumpling' earlier, the 'floating dumpling' is changed into a dumpling in later areas, and the glutinous rice dumpling is called as a soup ball in Guangdong. The rice dumpling is said to indicate that the family reunion is more beautiful, and eating the rice dumpling means that the family reunion is happy in a new year, and the rice dumpling is a necessary food for the whole month of fifteen Yuanxiao. In some areas in the south, people are also used to eat dumplings instead of dumplings in the spring festival. With the development of food culture and economy, the glue pudding becomes a food for common people to consume in daily life, and Ningbo water-milled glue pudding powder and Henan 'Sanquan' frozen glue pudding are sold across the country. Glutinous rice wine and glutinous rice wine are local special products in Hubei, Hunan, Guizhou, Guangxi, Guangdong, Sichuan, Jiangsu, Zhejiang and Shanghai, and serve as local special foods to move to the whole country, thereby becoming a relatively large branch of food industry. At present, sweet osmanthus rice wine rice dumplings, egg rice wine rice dumplings, black sesame rice wine rice dumplings, brown sugar rice wine rice dumplings and other rice wine rice dumplings become special delicacies in China and are integrated with daily consumption of residents.
For the rice dumpling, Chinese patent CN201810213292.5 relates to a crystal rice dumpling of hawthorn, orange peel and matcha, a preparation method thereof and a quick-frozen rice dumpling; chinese patent CN20181013970.X relates to May moxa sweet soup balls and a preparation method thereof; chinese patent CN201810072379.5 relates to a glutinous rice ball and a preparation method thereof; chinese patent CN201711304822.9 relates to medlar rice dumpling; chinese patent CN201711453625.3 relates to an instant coarse cereal fermented glutinous rice dumpling product and a processing method thereof; chinese patent CN201711217843.7 relates to a quick-frozen glue pudding composite antifreeze agent containing ice structure protein. For rice wine and rice wine fermented glutinous rice, chinese patent CN101307278A relates to a production process of pure raw rice wine; chinese patent CN107653147A relates to a preparation method of solid rice wine; chinese patent CN105385537A relates to a sweet osmanthus flower nutritious rice wine; chinese patent CN107691754A relates to a black rice wine and its preparation method; chinese patent CN106318777A relates to a preparation method of health care black glutinous rice wine; chinese patent CN107212257A relates to a method for preparing Dong minority glutinous rice oil tea; chinese patent CN103897934A relates to a preparation method of functional rice wine; chinese patent CN105695238A relates to a method for producing yellow wine lees rice wine; chinese patent CN103255024A relates to a brewing method of papaya rice wine; chinese patent CN103255028A relates to a method for preparing sake; chinese patent CN106754030A relates to a brewing process of a nutritional glutinous rice jar-sealed wine. These patents, suffer from the following disadvantages: 1. the rice dumpling making and the rice wine fermented glutinous rice are completely split, are not related to each other, develop in parallel and are not fused in a crossed manner; 2. even though the individual patents relate to rice wine fermented glutinous rice and rice dumplings, the rice wine fermented glutinous rice and rice dumplings are simply and directly mixed, the developed products have poor organoleptic properties and low technical content, and the problem of how to deeply blend the rice wine and the rice wine fermented glutinous rice and the rice dumplings is not solved. Therefore, the continuous research on the processing technology of the glutinous rice and the development of the glutinous rice food with full utilization of raw materials, comprehensive, simple and convenient nutritional ingredients, unique flavor and prominent health care function have important social, economic and practical significance.
Disclosure of Invention
The invention aims to provide a rice wine fermented glutinous rice dumpling aiming at the defects of insufficient processing and utilization of glutinous rice and the prior art of the dumpling.
The invention also aims to provide a method for manufacturing the rice wine fermented glutinous rice dumplings, which is easy to implement, convenient to operate, outstanding in product characteristics, easy to select and match equipment, low in equipment investment, high in additional value of products, good in economic benefit and capable of being mechanized.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a method for manufacturing rice wine fermented glutinous rice dumplings comprises the following steps:
(1) preparing glutinous rice: washing glutinous rice with tap water, removing dust and other impurities on the surface, and draining; adding tap water with the mass of 1.3-3.5 times of that of the sticky rice, soaking the sticky rice for 3-50 hours at the temperature of 2-50 ℃ until the sticky rice has no hard core, taking out and draining to obtain the soaked sticky rice; putting the soaked glutinous rice into a rice steaming container, and heating the steamed rice for 4-40 minutes by using steam until the glutinous rice is not sticky and is easily dispersed into rice grains; cooling the cooked glutinous rice to 5-50 ℃ by spraying purified water, pouring the cooled cooked glutinous rice on a stainless steel operating platform, manually dispersing the cooked glutinous rice into cooked glutinous rice grains, and obtaining the dispersed cooked glutinous rice for later use;
(2) mixing and fermenting with alcohol, namely spreading the dispersed and granulated sticky rice obtained in the step ⑴ on an operation table, weighing distiller's yeast powder accounting for 0.05-2.0% of the mass fraction of the sticky rice, spreading the distiller's yeast powder on the sticky rice, turning the sticky rice up and down by using a manual or yeast mixing machine to uniformly mix the sticky rice and the distiller's yeast powder to obtain mixed glutinous rice, putting the mixed glutinous rice into a food plastic container, covering a cotton wool on the food plastic container, preserving heat, putting the food plastic container into a fermentation chamber, fermenting for 20-100 hours at 5-55 ℃ to obtain a fermented and saccharified mixture, adding yeast accounting for 0.05-0.5% of the mass fraction of the fermented and saccharified mixture, stirring and dispersing, tying the fermented glutinous rice with a plastic film, putting the fermented mixture into the fermentation chamber, controlling the temperature of the fermentation chamber to be 10-45 ℃, and fermenting for 1-11 days to obtain a glutinous rice and alcohol fermented mash mixed solution for;
(3) pulping and homogenizing, namely pulping the glutinous rice alcohol fermented glutinous rice mixed liquor obtained in the step ⑵ by using a food pulping machine to obtain slurry, homogenizing the slurry for 1-2 times under the homogenizing pressure of 10-40 MPa by using a homogenizer to obtain slurry homogenized liquid, filling the slurry homogenized liquid into an extraction tank, opening cooling water for condensation and backflow to prevent fragrance components from volatilizing, heating to a sterilization and enzyme deactivation temperature under the condition of stirring, maintaining for 1-40 minutes for sterilization and enzyme deactivation, and then cooling to below 40 ℃ to obtain glutinous rice alcohol fermented glutinous rice homogenized sterilized liquid for later use;
(4) mixing and kneading, namely putting glutinous rice flour into a kneading dough container, adding ⑶ glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid accounting for 20% of the mass fraction of the glutinous rice flour under the condition of stirring, stirring and kneading for 2 minutes, adding ⑶ glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid accounting for 20% of the mass fraction of the glutinous rice flour, stirring and kneading for 2 minutes, finally adding ⑶ glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid accounting for 15% of the mass fraction of the glutinous rice flour, stirring and kneading for 3 minutes, and standing for 10 minutes to obtain glutinous rice wine fermented glutinous rice dumpling dough for later use;
(5) and (3) forming the rice wine fermented glutinous rice dumpling, namely kneading the rice wine fermented glutinous rice dumpling dough obtained in the step ⑷ into single non-stuffing-coated rice dumplings or stuffing-coated rice dumplings with the mass of 0.5-80 g by a manual or rice dumpling forming machine to obtain the rice wine fermented glutinous rice dumpling, wherein the rice wine fermented glutinous rice dumpling can be directly cooked for eating, or can be frozen and quantitatively packaged at the temperature of below 18 ℃ for freezing and preservation for one year.
Preferably, the purified water of step ⑴ has a conductivity of less than 10-3s/m reverse osmosis process pure water, ion exchange process pure water, and distillation condensation process pure water.
More preferably, the purified water has a conductivity of less than 10-3s/m reverse osmosis pure water.
Preferably, the distiller's yeast powder in the step ⑵ is Angel sweet distiller's yeast, Guizhou sweet distiller's yeast, special distiller's yeast for glutinous rice wine produced in filial piety in Hubei or Shaoxing sweet distiller's yeast, the powder particle size is sieved by a sieve of 20-100 meshes, and the yeast is Saccharomyces cerevisiae, wine yeast, beer yeast or baker's yeast.
More preferably, the distiller's yeast powder is Angel sweet distiller's yeast, special distiller's yeast for glutinous rice wine produced in filial tract of Hubei province or Shaoxing sweet distiller's yeast, and the particle size of the distiller's yeast powder is sieved by a 40-80 mesh sieve; the yeast is saccharomyces cerevisiae and wine yeast.
Preferably, the extraction tank in step ⑶ is made of stainless steel for food or medicine, and has a condensing reflux device, a cooling device and a stirring device, and the sterilization and enzyme deactivation temperature is 45-95 ℃.
More preferably, the extraction tank is made of stainless steel for food and provided with a condensation reflux device, a cooling device and a stirring device; the sterilization and enzyme deactivation temperature is 75-85 ℃.
Preferably, the glutinous rice flour in step ⑷ is commercially available and homemade water-milled glutinous rice flour or cooked glutinous rice flour.
More preferably, the glutinous rice flour is commercially available and homemade water-milled glutinous rice flour.
Preferably, the stuffing of the stuffed dumplings in the step ⑸ is one or more of sweet osmanthus dumpling stuffing, lotus paste dumpling stuffing, fruit dumpling stuffing, black sesame dumpling stuffing, peanut dumpling stuffing, assorted dumpling stuffing, vegetable dumpling stuffing, milk yellow dumpling stuffing, sesame peanut dumpling stuffing, shredded coconut stuffing, brown sugar dumpling stuffing, red date dumpling stuffing, sausage dumpling stuffing, fresh meat dumpling stuffing and chocolate dumpling stuffing.
More preferably, the dumpling stuffing is sweet osmanthus dumpling stuffing, lotus paste dumpling stuffing, fruit dumpling stuffing, black sesame dumpling stuffing or peanut dumpling stuffing.
In addition, the invention also claims the rice wine fermented glutinous rice dumplings prepared by the method.
The technical concept of the invention is as follows: the invention utilizes the properties that starch in glutinous rice can be fermented into alcohol and special rice wine flavor, glutinous rice wine lees protein is insoluble in water but can be homogenized into ultrafine particles, glutinous rice flour can absorb water and dough to form rice dumplings, glutinous rice is soaked, steamed, cooled by water spraying and fermented by mixing with yeast to obtain a fermented saccharified mixture, and the fermented glutinous rice wine lees mixed solution is obtained by yeast alcohol fermentation; pulping, homogenizing, sterilizing, inactivating enzyme and cooling the glutinous rice alcohol fermented glutinous rice mixed solution to obtain glutinous rice alcohol fermented glutinous rice homogenized sterilizing solution; mixing glutinous rice flour and glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid, stirring, and kneading to obtain rice wine and glutinous rice wine dumpling dough; the rice wine fermented glutinous rice dumpling dough is wrapped with or not wrapped with the stuffed glutinous rice dumpling stuffing and kneaded to form to obtain stuffed or not wrapped rice wine fermented glutinous rice dumpling products; the rice wine fermented glutinous rice dumpling product can be directly cooked for eating; or quick freezing, quantitatively packaging, and freezing at below-18 deg.C for one year.
Compared with the prior art, the method has the advantages and beneficial effects that:
(1) the method mainly solves the problems of high residual sugar content, insufficient alcohol content and poor flavor of the glutinous rice wine through yeast mixing fermentation and alcohol fermentation, solves the problems of overlarge protein particles of the fermented glutinous rice wine and loss of flavor through condensation and backflow during homogenization and sterilization, solves the technical problems and difficulties of splitting a rice dumpling and the rice wine fermented glutinous rice, complicated manufacture and the like through direct mixing of rice wine fermented glutinous rice homogenized liquid and glutinous rice flour, and mainly achieves the technical effects of low residual sugar content, high alcohol content, rich flavor, superfine minimization of protein particles of the fermented glutinous rice wine, complete preservation of the flavor, integration of the rice wine fermented glutinous rice wine liquid and the rice dumpling and simple and convenient manufacturing process. Compared with the prior art, the invention has the advantages that the rice wine fermented glutinous rice liquid can be obtained only by fermenting glutinous rice, the rice dumpling can be obtained by adding water into glutinous rice flour and kneading dough, the rice dumpling containing the rice wine fermented glutinous rice can be obtained by mixing and boiling the rice wine fermented glutinous rice liquid and the rice dumpling, and the fermented glutinous rice floats in the rice dumpling soup, which is difficult to look at; the invention realizes the technical breakthrough of making rice wine fermented glutinous rice dumplings which have high elasticity, rich flavor, no rice wine fermented glutinous rice and high nutritive value by directly mixing the rice wine fermented glutinous rice liquid and the glutinous rice flour.
(2) Through the technical treatment of the invention, the utilization rate of the glutinous rice starch is 100 percent, the utilization rate of the glutinous rice fermented glutinous rice protein is 100 percent, the retention rate of inherent nutrition and active ingredients in the glutinous rice is 100 percent, and the utilization rate of the glutinous rice flour is 100 percent. The rice wine and fermented glutinous rice dumpling obtained by determination has white appearance, strong fragrance of rice wine, large elasticity and easy forming, can be eaten as is, can be frozen for long-term storage, has the original flavor and taste of the rice wine and fermented glutinous rice dumpling, and meets the requirements of the national relevant standard GB19295 plus 2011 in physical and chemical indexes and microbial indexes.
(3) The invention has the advantages of low preparation cost, pure flavor of the prepared product, rich rice wine fragrance, fine texture, high elasticity, high protein content, low reducing sugar content, high nutritional value, low alcoholic strength, high utilization rate of raw materials, white appearance, mechanized production and suitability for large-scale and small-scale production.
Drawings
FIG. 1 is a process flow chart of the method for making rice wine fermented glutinous rice balls.
Detailed Description
The applicant shall now describe the process of the present invention in further detail with reference to specific examples.
Example 1:
a method for manufacturing rice wine fermented glutinous rice dumplings comprises the following steps:
⑴ preparation of glutinous rice, which comprises washing glutinous rice 50kg with tap water, removing dust and other impurities on the surface, draining, adding tap water 2 times the mass of glutinous rice, soaking glutinous rice at 20 deg.C for 12 hr until the glutinous rice has no hard core, taking out, draining to obtain soaked glutinous rice, placing the soaked glutinous rice into a container for steaming rice, steaming rice with steam for 14 min until the glutinous rice is not sticky and easily dispersed into rice grains, cooling to 30 deg.C with purified water, pouring the cooled glutinous rice on a stainless steel operating table, manually dispersing the glutinous rice into glutinous rice grains to obtain 105 kg of granulated glutinous rice;
⑵ fermenting with yeast and alcohol, spreading the dispersed glutinous rice in ⑴ on a table, weighing Angel sweet yeast powder with a mass fraction of 0.6% of glutinous rice and sieved by 60 meshes, manually spreading the yeast powder on the glutinous rice, manually or with a yeast mixer, turning the glutinous rice up and down to mix the glutinous rice and the yeast powder uniformly to obtain mixed glutinous rice, putting the mixed glutinous rice into a food plastic container, covering the food plastic container with cotton wool, keeping the temperature, putting the food plastic container into a fermentation chamber, fermenting for 60 hours at 35 ℃ to obtain a fermentation saccharified mixture, adding brewer's yeast with a mass fraction of 0.25% of the fermentation saccharified mixture, stirring and dispersing, tying with a plastic film, putting the food plastic container into the fermentation chamber, controlling the temperature of the fermentation chamber to 26 ℃, and fermenting for 7 days to obtain 105 kg of glutinous rice alcohol fermented glutinous rice mash mixed solution for later use;
⑶ pulping and homogenizing, pulping the mixed liquid of glutinous rice and alcohol fermented glutinous rice wine obtained in step ⑵ with a food pulping machine to obtain a pulp, homogenizing the pulp for 2 times under a homogenizing pressure of 25MPa with a homogenizer to obtain a pulp homogenized liquid, loading the pulp homogenized liquid into an extraction tank, opening cooling water to condense and reflux to prevent the volatilization of flavor components, heating to 80 ℃ under the stirring condition, maintaining for 15 minutes to sterilize and inactivate enzymes, and cooling to below 40 ℃ to obtain 105 kg of glutinous rice and alcohol fermented glutinous rice wine homogenized and sterilized liquid for later use;
⑷ mixing and kneading dough, namely, taking 190 kg of glutinous rice flour into a dough kneading container, adding ⑶ percent of glutinous rice flour mass fraction of glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid under the condition of stirring, stirring and kneading for 2 minutes, adding ⑶ percent of glutinous rice flour mass fraction of glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid, stirring and kneading for 2 minutes, adding ⑶ percent of glutinous rice flour mass fraction of 15 percent of glutinous rice flour mass fraction of glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid, stirring and kneading for 3 minutes, and standing for 10 minutes to obtain 295 kg of rice wine fermented glutinous rice dumpling dough for later use;
⑸ molding glutinous rice balls, namely kneading the rice wine fermented glutinous rice ball dough obtained in the step ⑷ into individual glutinous rice balls without stuffing with the mass of 26 g by manpower or a glutinous rice ball molding machine to obtain 295 kg of rice wine fermented glutinous rice balls, wherein the rice wine fermented glutinous rice balls can be directly cooked for eating, or can be frozen and quantitatively packaged below 18 ℃ for freezing and preservation for one year;
the rice wine fermented glutinous rice dumpling obtained by determination is white in appearance, pure in flavor, rich in rice wine fragrance, fine and smooth in texture and has the original flavor and taste of the rice wine fermented glutinous rice dumpling, the content of reducing sugar (calculated by glucose) in the rice wine fermented glutinous rice dumpling is less than or equal to 0.5%, the content of protein (calculated by N × 6.25.25,%) is not less than 8.0, the alcoholic strength (w/w,%) is not less than 2, the content of total acid (calculated by lactic acid)%) is 0.2-0.4, the pH value is 3.9-4.8, and both physical and chemical indexes and microbial indexes meet the requirements of the national relevant standard GB 19295-2011.
Example 2:
a method for manufacturing rice wine fermented glutinous rice dumplings comprises the following steps:
⑴ preparation of glutinous rice, which comprises washing 5 kg glutinous rice with tap water, removing dust and other impurities from the surface, draining, adding tap water 2.1 times the mass of glutinous rice, soaking the glutinous rice at 22 deg.C for 11 hr until the glutinous rice has no hard core, taking out, draining to obtain soaked glutinous rice, placing the soaked glutinous rice into a container, steaming for 15.5 min with steam until the glutinous rice is not sticky and easily dispersed into rice grains, cooling to 32 deg.C with purified water, pouring the cooled glutinous rice on a stainless steel operating table, manually dispersing the glutinous rice into glutinous rice grains, and collecting 10.5 kg of granulated glutinous rice for use;
⑵ fermenting with yeast and alcohol, spreading the dispersed glutinous rice in ⑴ on a table, weighing Shaoxing sweet distiller's yeast powder with a weight percentage of 0.65% of that of glutinous rice and sieved by a 40-mesh sieve, manually spreading the distiller's yeast powder on the glutinous rice, manually or by a yeast mixer to turn the glutinous rice up and down to mix the glutinous rice and the distiller's yeast powder evenly to obtain mixed glutinous rice, putting the mixed glutinous rice into a food plastic container, covering the food plastic container with cotton wool, keeping the temperature, putting the food plastic container into a fermentation chamber, fermenting for 55 hours at 36 ℃ to obtain a fermented saccharified mixture, adding wine yeast with a weight percentage of 0.255% of the fermented saccharified mixture, stirring and dispersing, tying the fermented mixture with a plastic film, and sending the food plastic container into the fermentation chamber, controlling the temperature of the fermentation chamber to be 26.1 ℃, and fermenting for 6.9 days to obtain 10.5 kg of glutinous rice alcohol fermented glutinous rice mash mixture for later use;
⑶ pulping and homogenizing, pulping the mixed liquid of glutinous rice and alcohol fermented glutinous rice wine obtained in step ⑵ with a food pulping machine to obtain a pulp, homogenizing the pulp for 1 time under the homogenizing pressure of 30MPa with a homogenizer to obtain a pulp homogenized liquid, loading the pulp homogenized liquid into an extraction tank, opening cooling water to condense and reflux to prevent the volatilization of flavor components, heating to 81 ℃ under the stirring condition, maintaining for 13 minutes to sterilize and inactivate enzymes, and cooling to below 40 ℃ to obtain 10.5 kg of a sterilized liquid of glutinous rice and alcohol fermented glutinous rice wine for later use;
⑷ mixing and kneading dough, namely, taking 19 kg of glutinous rice flour into a dough kneading container, adding ⑶ mass percent of glutinous rice flour homogenized sterilization liquid of glutinous rice alcohol fermented glutinous rice, stirring and kneading for 2 minutes under the condition of stirring, adding ⑶ mass percent of glutinous rice flour homogenized sterilization liquid of glutinous rice alcohol fermented glutinous rice, stirring and kneading for 2 minutes, adding ⑶ mass percent of glutinous rice flour, stirring and kneading for 3 minutes, and standing for 10 minutes to obtain 29.5 kg of glutinous rice fermented glutinous rice dumpling dough for later use;
⑸ shaping glutinous rice balls, kneading the rice wine fermented glutinous rice ball dough obtained in step ⑷ into individual glutinous rice balls without stuffing with a mass of 27 g by manpower or a glutinous rice ball shaping machine to obtain 29.5 kg of rice wine fermented glutinous rice balls which can be directly cooked for eating, or quick frozen and quantitatively packaged at a temperature of below 18 ℃ for one year.
The rice wine fermented glutinous rice dumpling obtained by determination is white in appearance, pure in flavor, rich in rice wine fragrance, fine and smooth in texture and has the original flavor and taste of the rice wine fermented glutinous rice dumpling, the content of reducing sugar (calculated by glucose) in the rice wine fermented glutinous rice dumpling is less than or equal to 0.5%, the content of protein (calculated by N × 6.25.25,%) is not less than 8.0, the alcoholic strength (w/w,%) is not less than 2, the content of total acid (calculated by lactic acid)%) is 0.2-0.4, the pH value is 3.9-4.8, and both physical and chemical indexes and microbial indexes meet the requirements of the national relevant standard GB 19295-2011.
Example 3:
a method for manufacturing rice wine fermented glutinous rice dumplings comprises the following steps:
⑴ Process for preparing glutinous rice comprises cleaning glutinous rice 7 kg with tap water, removing dust and other impurities, draining, adding tap water 1.9 times of glutinous rice, soaking at 18 deg.C for 14 hr until glutinous rice has no hard core, taking out, draining to obtain soaked glutinous rice, placing the soaked glutinous rice into a container, steaming for 13 min with steam until glutinous rice is not sticky and easily dispersed into rice grains, cooling to 28 deg.C with purified water, pouring onto a stainless steel operating table, manually dispersing glutinous rice into glutinous rice grains, and collecting 14.7 kg of granulated glutinous rice;
⑵ fermenting with yeast and alcohol, spreading the glutinous rice in ⑴ on a table, weighing the powder of 80-mesh-screened distiller's yeast specially used for glutinous rice wine produced in filial senses of Hubei province, spreading the powder on the glutinous rice, stirring the glutinous rice up and down with a manual or yeast-stirring machine, mixing the glutinous rice and the powder of the distiller's yeast uniformly to obtain a mixed glutinous rice, putting the mixed glutinous rice into a plastic food container, covering the container with cotton wool, keeping the temperature, putting the container into a fermentation chamber, fermenting at 33 ℃ for 65 hours to obtain a fermented saccharified mixture, adding the saccharomyces cerevisiae with the quality fraction of the fermented saccharified mixture of 0.245%, stirring and dispersing, tying with a plastic film, sending the mixture into the fermentation chamber, controlling the temperature of the fermentation chamber to 25.9 ℃, fermenting for 7.1 days to obtain 14.7 kg of glutinous rice fermented glutinous rice wine for later use;
⑶ pulping and homogenizing, pulping the mixed liquid of glutinous rice and alcohol fermented glutinous rice wine obtained in step ⑵ with a food pulping machine to obtain a pulp, homogenizing the pulp for 1 time under a homogenizing pressure of 35MPa with a homogenizer to obtain a pulp homogenized liquid, loading the pulp homogenized liquid into an extraction tank, opening cooling water to condense and reflux to prevent the volatilization of flavor components, heating to 82 ℃ under stirring, maintaining for 11 minutes to sterilize and inactivate enzymes, and cooling to below 40 ℃ to obtain 14.7 kg of a sterilized liquid of glutinous rice and alcohol fermented glutinous rice wine for later use;
⑷ mixing and kneading dough, namely, taking 26.7 kg of glutinous rice flour into a dough kneading container, firstly adding the glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid obtained in the step ⑶ with the mass fraction of 20% of the glutinous rice flour under the condition of stirring, stirring and kneading the dough for 2 minutes, then adding the glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid obtained in the step ⑶ with the mass fraction of 20% of the glutinous rice flour, stirring and kneading the dough for 2 minutes, finally adding the glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid obtained in the step ⑶ with the mass fraction of 15% of the glutinous rice flour, stirring and kneading the dough for 3 minutes, and standing for 10 minutes to obtain 41.4 kg of rice wine fermented glutinous rice dumpling dough for later use;
⑸ shaping glutinous rice balls, kneading the rice wine fermented glutinous rice ball dough obtained in step ⑷ into individual glutinous rice balls with a mass of 28 g without stuffing by manpower or a glutinous rice ball shaping machine to obtain 41.4 kg of rice wine fermented glutinous rice balls which can be directly cooked for eating, or quick frozen and quantitatively packaged at a temperature of below 18 ℃ for one year.
The rice wine fermented glutinous rice dumpling obtained by determination is white in appearance, pure in flavor, rich in rice wine fragrance, fine and smooth in texture and has the original flavor and taste of the rice wine fermented glutinous rice dumpling, the content of reducing sugar (calculated by glucose) in the rice wine fermented glutinous rice dumpling is less than or equal to 0.5%, the content of protein (calculated by N × 6.25.25,%) is not less than 8.0, the alcoholic strength (w/w,%) is not less than 2, the content of total acid (calculated by lactic acid)%) is 0.2-0.4, the pH value is 3.9-4.8, and both physical and chemical indexes and microbial indexes meet the requirements of the national relevant standard GB 19295-2011.
Example 4:
a method for manufacturing rice wine fermented glutinous rice dumplings comprises the following steps:
⑴ Process for preparing glutinous rice comprises cleaning glutinous rice 11 kg with tap water, removing dust and other impurities, draining, adding tap water 2.2 times of glutinous rice, soaking at 24 deg.C for 10 hr until glutinous rice has no hard core, taking out, draining to obtain soaked glutinous rice, placing the soaked glutinous rice into a container, steaming for 17 min with steam until glutinous rice is not sticky and easily dispersed into rice grains, cooling to 34 deg.C with purified water, pouring onto a stainless steel operating table, manually dispersing glutinous rice into glutinous rice grains to obtain 23.1 kg of granulated glutinous rice;
⑵ fermenting with mixed yeast and alcohol, spreading the dispersed glutinous rice in ⑴ on a table, weighing Angel sweet distiller's yeast powder with mass fraction of 0.7%, manually spreading the distiller's yeast powder on the glutinous rice, manually or with a mixer, turning the glutinous rice up and down to mix the glutinous rice and the distiller's yeast powder uniformly to obtain mixed glutinous rice, loading the mixed glutinous rice into a plastic food container, covering with cotton wool, keeping the temperature, placing into a fermentation chamber, fermenting at 37 deg.C for 50 hr to obtain a fermented saccharified mixture, adding wine yeast with mass fraction of 0.26%, stirring and dispersing, tying with plastic film, feeding into the fermentation chamber, controlling the temperature of the fermentation chamber at 26.2 deg.C, fermenting for 6.8 days to obtain 23.1 kg of mixed glutinous rice alcohol fermented glutinous rice liquid;
⑶ pulping and homogenizing, pulping the mixed liquid of glutinous rice and alcohol fermented glutinous rice wine obtained in step ⑵ with a food pulping machine to obtain a pulp, homogenizing the pulp for 2 times under a homogenizing pressure of 20MPa with a homogenizer to obtain a pulp homogenized liquid, loading the pulp homogenized liquid into an extraction tank, opening cooling water to condense and reflux to prevent the volatilization of flavor components, heating to 83 ℃ under stirring, maintaining for 9 minutes to sterilize and inactivate enzymes, and cooling to below 40 ℃ to obtain 23.1 kg of a sterilized liquid of glutinous rice and alcohol fermented glutinous rice wine for later use;
⑷ mixing and kneading, namely putting 42 kg of glutinous rice flour into a kneading container, adding ⑶ percent of glutinous rice flour mass fraction of the glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid, stirring and kneading for 2 minutes under the condition of stirring, adding ⑶ percent of glutinous rice flour mass fraction of the glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid, stirring and kneading for 2 minutes, adding ⑶ percent of glutinous rice flour mass fraction of 15 percent of the glutinous rice flour mass fraction of the glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid, stirring and kneading for 3 minutes, and standing for 10 minutes to obtain 65.1 kg of rice wine fermented glutinous rice dumpling dough for later use;
⑸ shaping glutinous rice balls, kneading the rice wine fermented glutinous rice ball dough obtained in step ⑷ into individual glutinous rice balls without stuffing with a mass of 26 g by manpower or a glutinous rice ball shaping machine to obtain 65.1 kg of rice wine fermented glutinous rice balls which can be directly cooked for eating, or quick frozen and quantitatively packaged at a temperature of below 18 ℃ for one year.
The rice wine fermented glutinous rice dumpling obtained by determination is white in appearance, pure in flavor, rich in rice wine fragrance, fine and smooth in texture and has the original flavor and taste of the rice wine fermented glutinous rice dumpling, the content of reducing sugar (calculated by glucose) in the rice wine fermented glutinous rice dumpling is less than or equal to 0.5%, the content of protein (calculated by N × 6.25.25,%) is not less than 8.0, the alcoholic strength (w/w,%) is not less than 2, the content of total acid (calculated by lactic acid)%) is 0.2-0.4, the pH value is 3.9-4.8, and both physical and chemical indexes and microbial indexes meet the requirements of the national relevant standard GB 19295-2011.
Example 5:
a method for manufacturing rice wine fermented glutinous rice dumplings comprises the following steps:
⑴ preparation of glutinous rice, which comprises washing 15 kg glutinous rice with tap water, removing dust and other impurities from the surface, draining, adding 1.8 times of tap water, soaking glutinous rice at 16 deg.C for 16 hr until the glutinous rice has no hard core, taking out, draining to obtain soaked glutinous rice, placing the soaked glutinous rice into a container, steaming for 12 min with steam until the glutinous rice is not sticky and easily dispersed into rice grains, cooling to 26 deg.C with purified water, pouring onto a stainless steel operating table, manually dispersing the glutinous rice into glutinous rice grains, and collecting 31.5 kg of granulated glutinous rice;
⑵ fermenting with yeast and alcohol, spreading the dispersed glutinous rice in ⑴ on a table, weighing Shaoxing sweet distiller's yeast powder with a mass fraction of 0.5%, manually spreading the distiller's yeast powder on the glutinous rice, turning the glutinous rice up and down with hands or a yeast mixer, mixing the glutinous rice and the distiller's yeast powder uniformly to obtain mixed glutinous rice, loading the mixed glutinous rice into a plastic food container, covering with cotton wool, keeping the temperature, placing into a fermentation chamber, fermenting at 31 deg.C for 70 hr to obtain a fermented saccharified mixture, adding Saccharomyces cerevisiae with a mass fraction of 0.24%, stirring and dispersing, tying with a plastic film, feeding into the fermentation chamber, controlling the temperature of the fermentation chamber at 25.8 deg.C, fermenting for 7.2 days to obtain 31.5 kg of glutinous rice and alcohol fermented glutinous rice mash mixture;
⑶ pulping and homogenizing, pulping the mixed liquid of glutinous rice and alcohol fermented glutinous rice wine obtained in step ⑵ with a food pulping machine to obtain a pulp, homogenizing the pulp for 2 times under a homogenizing pressure of 15MPa with a homogenizer to obtain a pulp homogenized liquid, loading the pulp homogenized liquid into an extraction tank, opening cooling water to condense and reflux to prevent the volatilization of flavor components, heating to 84 ℃ under stirring, maintaining for 7 minutes to sterilize and inactivate enzymes, and cooling to below 40 ℃ to obtain 31.5 kg of a sterilized liquid of glutinous rice and alcohol fermented glutinous rice wine for later use;
⑷ mixing and kneading dough, namely taking 57.3 kg of glutinous rice flour into a dough kneading container, firstly adding the glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid obtained in the step ⑶ with the mass fraction of 20% of the glutinous rice flour under the condition of stirring, stirring and kneading the dough for 2 minutes, then adding the glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid obtained in the step ⑶ with the mass fraction of 20% of the glutinous rice flour, stirring and kneading the dough for 2 minutes, finally adding the glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid obtained in the step ⑶ with the mass fraction of 15% of the glutinous rice flour, stirring and kneading the dough for 3 minutes, and standing for 10 minutes to obtain 88.8 kg of rice wine fermented glutinous rice dumpling dough for later use;
⑸ shaping glutinous rice balls, kneading the rice wine fermented glutinous rice ball dough obtained in step ⑷ into individual glutinous rice balls without stuffing with a mass of 30 g by manpower or a glutinous rice ball shaping machine to obtain 88.8 kg of rice wine fermented glutinous rice balls which can be directly cooked for eating, or quick frozen and quantitatively packaged at a temperature of below 18 ℃ for one year.
The rice wine fermented glutinous rice dumpling obtained by determination is white in appearance, pure in flavor, rich in rice wine fragrance, fine and smooth in texture and has the original flavor and taste of the rice wine fermented glutinous rice dumpling, the content of reducing sugar (calculated by glucose) in the rice wine fermented glutinous rice dumpling is less than or equal to 0.5%, the content of protein (calculated by N × 6.25.25,%) is not less than 8.0, the alcoholic strength (w/w,%) is not less than 2, the content of total acid (calculated by lactic acid)%) is 0.2-0.4, the pH value is 3.9-4.8, and both physical and chemical indexes and microbial indexes meet the requirements of the national relevant standard GB 19295-2011.
Example 6:
a method for manufacturing rice wine fermented glutinous rice dumplings comprises the following steps:
⑴ preparation of glutinous rice, which comprises washing 19 kg glutinous rice with tap water, removing dust and other impurities from the surface, draining, adding tap water 2.3 times the mass of glutinous rice, soaking the glutinous rice at 26 deg.C for 8 hr until the glutinous rice has no hard core, taking out, draining to obtain soaked glutinous rice, placing the soaked glutinous rice into a container, steaming for 18.5 min with steam until the glutinous rice is not sticky and easily dispersed into rice grains, cooling to 36 deg.C with purified water, pouring the cooled glutinous rice on a stainless steel operating table, manually dispersing the glutinous rice into glutinous rice grains, and collecting 39.9 kg of granulated glutinous rice for use;
⑵ fermenting with yeast, spreading the granulated Oryza Glutinosa rice obtained in step ⑴ on an operation table, weighing 60 mesh sieved powder of 60 mesh distiller's yeast specially used for glutinous rice wine production in the filial tract of Hubei, spreading the powder on Oryza Glutinosa rice manually, turning the Oryza Glutinosa rice up and down with manual or yeast mixer to mix the Oryza Glutinosa rice and the powder uniformly to obtain mixed glutinous rice, placing the mixed glutinous rice into a plastic food container, covering with cotton wool, keeping the temperature, placing into a fermentation chamber, fermenting at 38 deg.C for 45 hr to obtain a fermented saccharified mixture, adding Saccharomyces cerevisiae with a mass fraction of 0.265% of fermented saccharified mixture, stirring and dispersing, tying with plastic film, feeding into the fermentation chamber, controlling the temperature of the fermentation chamber at 26.3 deg.C, and fermenting for 6.7 days to obtain 39.9 kg of fermented glutinous rice wine;
⑶ pulping and homogenizing, pulping the mixed liquid of glutinous rice and alcohol fermented glutinous rice wine obtained in step ⑵ with a food pulping machine to obtain a pulp, homogenizing the pulp for 2 times under a homogenizing pressure of 25MPa with a homogenizer to obtain a pulp homogenized liquid, loading the pulp homogenized liquid into an extraction tank, opening cooling water to condense and reflux to prevent the volatilization of flavor components, heating to 85 ℃ under the stirring condition, maintaining for 5 minutes to sterilize and inactivate enzymes, and cooling to below 40 ℃ to obtain 39.9 kg of a sterilized liquid of glutinous rice and alcohol fermented glutinous rice wine for later use;
⑷ mixing and kneading dough, namely putting 72.6 kg of glutinous rice flour into a dough kneading container, adding ⑶ mass percent of glutinous rice flour homogenized sterilization liquid of glutinous rice alcohol fermentation fermented glutinous rice, stirring and kneading dough for 2 minutes under the condition of stirring, adding ⑶ mass percent of glutinous rice flour homogenized sterilization liquid of glutinous rice alcohol fermentation fermented glutinous rice, stirring and kneading dough for 2 minutes, adding ⑶ mass percent of 15 mass percent of glutinous rice flour homogenized sterilization liquid of glutinous rice alcohol fermentation fermented glutinous rice, stirring and kneading dough for 3 minutes, and standing for 10 minutes to obtain 112.5 kg of rice wine fermented glutinous rice dumpling dough for later use;
⑸ shaping dumpling, wherein the stuffing is prepared by weighing 3 parts of peanut kernel and 1 part of white sugar, parching the peanut kernel with slow fire, removing peanut coat, pulverizing, adding white sugar, stirring to obtain stuffing, controlling the mass ratio of the stuffing to dumpling wrapper to 1:4, kneading the rice wine fermented glutinous rice dumpling dough obtained in step ⑷ into stuffing-containing dumpling with mass of 25 g by manual or dumpling shaping machine, and making rice wine fermented glutinous rice dumpling 140.6 kg, which can be directly cooked or frozen and packaged at below-18 deg.C for one year.
The rice wine fermented glutinous rice dumpling obtained by determination is white in appearance, pure in flavor, rich in rice wine fragrance, fine and smooth in texture and has the original flavor and taste of the rice wine fermented glutinous rice dumpling, the content of reducing sugar (calculated by glucose) in the rice wine fermented glutinous rice dumpling is less than or equal to 0.5%, the content of protein (calculated by N × 6.25.25,%) is not less than 8.0, the alcoholic strength (w/w,%) is not less than 2, the content of total acid (calculated by lactic acid)%) is 0.2-0.4, the pH value is 3.9-4.8, and both physical and chemical indexes and microbial indexes meet the requirements of the national relevant standard GB 19295-2011.
Example 7:
a method for manufacturing rice wine fermented glutinous rice dumplings comprises the following steps:
⑴ Process for preparing glutinous rice comprises cleaning glutinous rice with tap water (23 kg), removing dust and other impurities, draining, adding tap water (1.7 times of glutinous rice), soaking at 14 deg.C for 18 hr until glutinous rice has no hard core, taking out, draining to obtain soaked glutinous rice, steaming for 10 min with steam until glutinous rice is not sticky and easily dispersed into rice grains, cooling to 24 deg.C with purified water, pouring onto stainless steel operating table, manually dispersing glutinous rice into glutinous rice grains, and collecting 48.3 kg of granulated glutinous rice;
⑵ fermenting with yeast and alcohol, spreading the dispersed glutinous rice in ⑴ on a table, weighing Angel sweet yeast powder with a mass fraction of 0.45% of glutinous rice and sieved with a 60-mesh sieve, manually spreading the yeast powder on the glutinous rice, manually or with a yeast mixer, turning the glutinous rice up and down to mix the glutinous rice with the yeast powder uniformly to obtain mixed glutinous rice, putting the mixed glutinous rice into a food plastic container, covering with cotton wool, keeping the temperature, putting into a fermentation chamber, fermenting at 29 deg.C for 80 hours to obtain a fermentation saccharified mixture, adding brewer's yeast with a mass fraction of 0.235%, stirring and dispersing, tying with a plastic film, putting into the fermentation chamber, controlling the temperature of the fermentation chamber at 25.7 deg.C, fermenting for 7.3 days to obtain 48.3 kg of glutinous rice alcohol fermented glutinous rice mixed liquor;
⑶ pulping and homogenizing, pulping the mixed liquid of glutinous rice and alcohol fermented glutinous rice wine obtained in step ⑵ with a food pulping machine to obtain a pulp, homogenizing the pulp for 2 times under a homogenizing pressure of 25MPa with a homogenizer to obtain a pulp homogenized liquid, loading the pulp homogenized liquid into an extraction tank, opening cooling water to condense and reflux to prevent the volatilization of flavor components, heating to 79 ℃ under the stirring condition, maintaining for 18 minutes to sterilize and inactivate enzymes, and cooling to below 40 ℃ to obtain 48.3 kg of a sterilized liquid of glutinous rice and alcohol fermented glutinous rice wine for later use;
⑷ mixing and kneading dough, namely putting 87.8 kg of glutinous rice flour into a dough kneading container, adding ⑶ mass percent of glutinous rice flour homogenized sterilization liquid of glutinous rice alcohol fermentation fermented glutinous rice, stirring and kneading dough for 2 minutes under the condition of stirring, adding ⑶ mass percent of glutinous rice flour homogenized sterilization liquid of glutinous rice alcohol fermentation fermented glutinous rice, stirring and kneading dough for 2 minutes, adding ⑶ mass percent of 15 mass percent of glutinous rice flour homogenized sterilization liquid of glutinous rice alcohol fermentation fermented glutinous rice, stirring and kneading dough for 3 minutes, and standing for 10 minutes to obtain 136.1 kg of rice wine fermented glutinous rice dumpling dough for later use;
⑸ shaping of glutinous rice balls, which comprises weighing semen Sesami nigrum 7 parts, adeps Sus Domestica 1 parts and white sugar 1 part, parching semen Sesami nigrum with slow fire, mixing with sesame and granulated sugar, stirring, grinding into fine powder, mixing with melted adeps Sus Domestica, placing into a fresh-keeping box, and cold-preserving to obtain stuffing, controlling the mass ratio of stuffing to wrapper to 1:4, kneading ⑷ dough into single glutinous rice balls with mass of 24 g, and making into 170.1 kg glutinous rice balls.
The rice wine fermented glutinous rice dumpling obtained by determination is white in appearance, pure in flavor, rich in rice wine fragrance, fine and smooth in texture and has the original flavor and taste of the rice wine fermented glutinous rice dumpling, the content of reducing sugar (calculated by glucose) in the rice wine fermented glutinous rice dumpling is less than or equal to 0.5%, the content of protein (calculated by N × 6.25.25,%) is not less than 8.0, the alcoholic strength (w/w,%) is not less than 2, the content of total acid (calculated by lactic acid)%) is 0.2-0.4, the pH value is 3.9-4.8, and both physical and chemical indexes and microbial indexes meet the requirements of the national relevant standard GB 19295-2011.
Example 8:
a method for manufacturing rice wine fermented glutinous rice dumplings comprises the following steps:
⑴ Process for preparing glutinous rice comprises cleaning glutinous rice with tap water (27 kg), removing dust and other impurities, draining, adding tap water (2.4 times of glutinous rice), soaking at 28 deg.C for 6 hr until glutinous rice has no hard core, taking out, draining to obtain soaked glutinous rice, steaming for 20 min with steam until glutinous rice is not sticky and easily dispersed into rice grains, cooling to 38 deg.C with purified water, pouring onto stainless steel operating table, manually dispersing glutinous rice into glutinous rice grains, and collecting 56.7 kg of granulated glutinous rice;
⑵ fermenting with mixed yeast and alcohol, spreading the glutinous rice in ⑴ on a table, weighing glutinous rice with mass fraction of 0.8%, sieving with 60 mesh sieve, spreading the yeast powder on the glutinous rice, turning the glutinous rice up and down with hand or a yeast mixer, mixing the glutinous rice with the yeast powder to obtain mixed glutinous rice, loading into a plastic food container, covering with cotton wool, keeping the temperature, fermenting in a fermentation chamber at 39 deg.C for 40 hr to obtain a fermented saccharified mixture, adding wine yeast with mass fraction of 0.27%, stirring, dispersing, tying with plastic film, feeding into the fermentation chamber, and fermenting at 26.4 deg.C for 6.6 days to obtain 56.7 kg of fermented glutinous rice;
⑶ pulping and homogenizing, pulping the mixed liquid of glutinous rice and alcohol fermented glutinous rice wine obtained in step ⑵ with a food pulping machine to obtain a pulp, homogenizing the pulp for 2 times under a homogenizing pressure of 25MPa with a homogenizer to obtain a pulp homogenized liquid, loading the pulp homogenized liquid into an extraction tank, opening cooling water to condense and reflux to prevent the volatilization of flavor components, heating to 78 ℃ under the stirring condition, maintaining for 20 minutes to sterilize and inactivate enzymes, and cooling to below 40 ℃ to obtain 56.7 kg of a sterilized liquid of glutinous rice and alcohol fermented glutinous rice wine for later use;
⑷ mixing and kneading dough, namely taking 103.1 kg of glutinous rice flour into a dough kneading container, adding ⑶ mass percent of glutinous rice flour homogenized sterilization liquid of glutinous rice alcohol fermentation fermented glutinous rice, stirring and kneading dough for 2 minutes under the condition of stirring, adding ⑶ mass percent of glutinous rice flour homogenized sterilization liquid of glutinous rice alcohol fermentation fermented glutinous rice, stirring and kneading dough for 2 minutes, adding ⑶ mass percent of 15 mass percent of glutinous rice flour homogenized sterilization liquid of glutinous rice alcohol fermentation fermented glutinous rice, stirring and kneading dough for 3 minutes, and standing for 10 minutes to obtain 159.8 kg of rice wine fermented glutinous rice dumpling dough for later use;
⑸ shaping, the fruit stuffed dumplings are prepared by weighing 15 parts of bananas, 15 parts of navel oranges and 1 part of frozen powder by weight, peeling the navel oranges and the bananas, beating the navel oranges and the bananas into fruit paste in a food processor, adding the frozen powder, stirring into a sticky state, putting the fruit stuffed dumplings in a refrigerator, freezing for 20 minutes to obtain the fruit stuffed dumplings, controlling the mass ratio of the fruit stuffed dumplings to the stuffed dumplings peel to be 1:4, kneading the rice wine fermented glutinous rice dumpling dough obtained in the step ⑷ into stuffed dumplings with the mass of 23 grams by a manual or rice dumpling forming machine, and obtaining 200 kg of rice wine fermented glutinous rice dumplings which can be directly cooked for eating or quantitatively packed at the temperature of below 18 ℃ after quick freezing for one year.
The rice wine fermented glutinous rice dumpling obtained by determination is white in appearance, pure in flavor, rich in rice wine fragrance, fine and smooth in texture and has the original flavor and taste of the rice wine fermented glutinous rice dumpling, the content of reducing sugar (calculated by glucose) in the rice wine fermented glutinous rice dumpling is less than or equal to 0.5%, the content of protein (calculated by N × 6.25.25,%) is not less than 8.0, the alcoholic strength (w/w,%) is not less than 2, the content of total acid (calculated by lactic acid)%) is 0.2-0.4, the pH value is 3.9-4.8, and both physical and chemical indexes and microbial indexes meet the requirements of the national relevant standard GB 19295-2011.
Example 9:
a method for manufacturing rice wine fermented glutinous rice dumplings comprises the following steps:
⑴ Process for preparing glutinous rice comprises cleaning glutinous rice 35 kg with tap water, removing dust and other impurities, draining, adding tap water 1.5 times of glutinous rice, soaking at 5 deg.C for 20 hr until glutinous rice has no hard core, taking out, draining to obtain soaked glutinous rice, placing the soaked glutinous rice into a container, steaming for 7 min with steam until glutinous rice is not sticky and easily dispersed into rice grains, cooling to 20 deg.C with purified water, pouring onto a stainless steel operating table, manually dispersing glutinous rice into glutinous rice grains, and collecting 73.5 kg of granulated glutinous rice;
⑵ fermenting with yeast and alcohol, spreading the dispersed glutinous rice in ⑴ on a table, weighing 0.4 wt% Shaoxing sweet distiller's yeast powder sieved with 60 mesh sieve, manually spreading the distiller's yeast powder on the glutinous rice, manually or with a yeast mixer, stirring the glutinous rice and the distiller's yeast powder to obtain mixed glutinous rice, loading the mixed glutinous rice into a plastic food container, covering with cotton wool, keeping the temperature, placing into a fermentation chamber, fermenting at 27 deg.C for 90 hr to obtain a saccharified mixture, adding 0.23 wt% Saccharomyces cerevisiae, stirring, dispersing, tying with plastic film, and placing into the fermentation chamber, controlling the temperature of the fermentation chamber at 25.6 deg.C, fermenting for 7.4 days to obtain 73.5 kg of glutinous rice alcohol fermented mash;
⑶ pulping and homogenizing, pulping the mixed liquid of glutinous rice and alcohol fermented glutinous rice wine obtained in step ⑵ with a food pulping machine to obtain a pulp, homogenizing the pulp for 2 times under a homogenizing pressure of 25MPa with a homogenizer to obtain a pulp homogenized liquid, loading the pulp homogenized liquid into an extraction tank, opening cooling water to condense and reflux to prevent the volatilization of flavor components, heating to 77 ℃ under the condition of stirring, maintaining for 22 minutes to sterilize and inactivate enzymes, and cooling to below 40 ℃ to obtain 73.5 kg of a sterilized liquid of glutinous rice and alcohol fermented glutinous rice wine for later use;
⑷ mixing and kneading dough, namely, 133.7 kg of glutinous rice flour is taken to be placed in a dough kneading container, under the condition of stirring, firstly adding ⑶ percent of glutinous rice flour mass fraction of glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid, stirring and kneading for 2 minutes, then adding ⑶ percent of glutinous rice flour mass fraction of glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid, stirring and kneading for 2 minutes, finally adding ⑶ percent of glutinous rice flour mass fraction of 15 percent of glutinous rice flour mass fraction of glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid, stirring and kneading for 3 minutes, and standing for 10 minutes to obtain 207.2 kg of rice wine fermented glutinous rice dumpling dough for later use;
⑸ molding sweet osmanthus rice dumpling stuffing, purchasing a finished sweet osmanthus rice dumpling stuffing product sold in the market, controlling the mass ratio of the sweet osmanthus rice dumpling stuffing to the rice dumpling wrapper to be 1:4, kneading rice wine fermented glutinous rice dumpling dough obtained in the step ⑷ into single stuffing-containing rice dumplings with the mass of 22 g by manpower or a rice dumpling molding machine to obtain 259 kg of rice wine fermented glutinous rice dumplings, which can be directly cooked for eating, or can be frozen and quantitatively packaged below 18 ℃ for one year.
The rice wine fermented glutinous rice dumpling obtained by determination is white in appearance, pure in flavor, rich in rice wine fragrance, fine and smooth in texture and has the original flavor and taste of the rice wine fermented glutinous rice dumpling, the content of reducing sugar (calculated by glucose) in the rice wine fermented glutinous rice dumpling is less than or equal to 0.5%, the content of protein (calculated by N × 6.25.25,%) is not less than 8.0, the alcoholic strength (w/w,%) is not less than 2, the content of total acid (calculated by lactic acid)%) is 0.2-0.4, the pH value is 3.9-4.8, and both physical and chemical indexes and microbial indexes meet the requirements of the national relevant standard GB 19295-2011.
Example 10:
a method for manufacturing rice wine fermented glutinous rice dumplings comprises the following steps:
⑴ Process for preparing glutinous rice comprises cleaning glutinous rice 40 kg with tap water, removing dust and other impurities, draining, adding tap water 2.5 times of glutinous rice, soaking at 35 deg.C for 4 hr until glutinous rice has no hard core, taking out, draining to obtain soaked glutinous rice, placing the soaked glutinous rice into a container, steaming for 21 min with steam until glutinous rice is not sticky and easily dispersed into rice grains, cooling to 40 deg.C with purified water, pouring onto a stainless steel operating table, manually dispersing glutinous rice into glutinous rice grains, and collecting 84 kg of granulated glutinous rice;
⑵ fermenting with yeast and alcohol, spreading the dispersed glutinous rice in ⑴ on a table, weighing Angel sweet yeast powder with a mass fraction of 0.85% of glutinous rice and sieved by 60 meshes, manually spreading the yeast powder on the glutinous rice, manually or with a yeast mixer, turning the glutinous rice up and down to mix the glutinous rice and the yeast powder uniformly to obtain mixed glutinous rice, putting the mixed glutinous rice into a food plastic container, covering the food plastic container with cotton wool, keeping the temperature, putting the food plastic container into a fermentation chamber, fermenting for 35 hours at 40 ℃ to obtain a fermented saccharified mixture, adding wine yeast with a mass fraction of 0.275% of the fermented saccharified mixture, stirring and dispersing, tying with a plastic film, putting the food plastic container into the fermentation chamber, controlling the temperature of the fermentation chamber to 26.5 ℃, and fermenting for 6.5 days to obtain 84 kg of glutinous rice and alcohol fermented glutinous rice mixed liquor;
⑶ pulping and homogenizing, pulping the mixed liquid of glutinous rice and alcohol fermented glutinous rice wine obtained in step ⑵ with a food pulping machine to obtain a pulp, homogenizing the pulp for 2 times under a homogenizing pressure of 25MPa with a homogenizer to obtain a pulp homogenized liquid, loading the pulp homogenized liquid into an extraction tank, opening cooling water to condense and reflux to prevent the volatilization of flavor components, heating to 75 ℃ under the stirring condition, maintaining for 25 minutes to sterilize and inactivate enzymes, and cooling to below 40 ℃ to obtain 84 kg of the sterilized liquid of glutinous rice and alcohol fermented glutinous rice wine for later use;
⑷ mixing and kneading dough, namely, 152.7 kg of glutinous rice flour is taken in a dough kneading container, under the condition of stirring, firstly adding the glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid obtained in the step ⑶ with the mass fraction of 20% of the glutinous rice flour, stirring and kneading the dough for 2 minutes, then adding the glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid obtained in the step ⑶ with the mass fraction of 20% of the glutinous rice flour, stirring and kneading the dough for 2 minutes, finally adding the glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid obtained in the step ⑶ with the mass fraction of 15% of the glutinous rice flour, stirring and kneading the dough for 3 minutes, and standing for 10 minutes to obtain 236.7 kg of rice wine fermented glutinous rice dumpling dough for later use;
⑸ molding rice dumpling, purchasing the stuffing of the lotus seed paste rice dumpling sold in the market, controlling the mass ratio of the stuffing of the lotus seed paste rice dumpling to the wrapper of the rice dumpling to be 1:4, kneading the rice wine fermented glutinous rice dumpling dough obtained in the step ⑷ into a stuffing-wrapped rice dumpling with the mass of 20 g by manpower or a rice dumpling molding machine to obtain 296 kg of rice wine fermented glutinous rice dumpling, wherein the rice wine fermented glutinous rice dumpling can be directly cooked for eating, or can be frozen and quantitatively packaged below 18 ℃ for frozen preservation for one year.
The rice wine fermented glutinous rice dumpling obtained by determination is white in appearance, pure in flavor, rich in rice wine fragrance, fine and smooth in texture and has the original flavor and taste of the rice wine fermented glutinous rice dumpling, the content of reducing sugar (calculated by glucose) in the rice wine fermented glutinous rice dumpling is less than or equal to 0.5%, the content of protein (calculated by N × 6.25.25,%) is not less than 8.0, the alcoholic strength (w/w,%) is not less than 2, the content of total acid (calculated by lactic acid)%) is 0.2-0.4, the pH value is 3.9-4.8, and both physical and chemical indexes and microbial indexes meet the requirements of the national relevant standard GB 19295-2011.
The specific embodiments described in this specification are merely illustrative of the spirit of the invention. Various modifications or additions may be made to the described embodiments or alternatives may be employed by those skilled in the art without departing from the spirit or ambit of the invention as defined in the appended claims.
Claims (7)
1. A method for manufacturing rice wine fermented glutinous rice dumplings is characterized by comprising the following steps:
(1) preparing glutinous rice: washing glutinous rice with tap water, removing dust and other impurities on the surface, and draining; adding tap water with the mass of 1.3-3.5 times of that of the sticky rice, soaking the sticky rice for 3-50 hours at the temperature of 2-50 ℃ until the sticky rice has no hard core, taking out and draining to obtain the soaked sticky rice; putting the soaked glutinous rice into a rice steaming container, and heating the steamed rice for 4-40 minutes by using steam until the glutinous rice is not sticky and is easily dispersed into rice grains; cooling the cooked glutinous rice to 5-50 ℃ by spraying purified water, pouring the cooled cooked glutinous rice on a stainless steel operating platform, manually dispersing the cooked glutinous rice into cooked glutinous rice grains, and obtaining the dispersed cooked glutinous rice for later use;
(2) mixing and fermenting with alcohol, namely spreading the dispersed and granulated sticky rice obtained in the step ⑴ on an operation table, weighing distiller's yeast powder accounting for 0.05-2.0% of the mass fraction of the sticky rice, spreading the distiller's yeast powder on the sticky rice, turning the sticky rice up and down by using a manual or yeast mixing machine to uniformly mix the sticky rice and the distiller's yeast powder to obtain mixed glutinous rice, putting the mixed glutinous rice into a food plastic container, covering a cotton wool on the food plastic container, preserving heat, putting the food plastic container into a fermentation chamber, fermenting for 20-100 hours at 5-55 ℃ to obtain a fermented and saccharified mixture, adding yeast accounting for 0.05-0.5% of the mass fraction of the fermented and saccharified mixture, stirring and dispersing, tying the fermented glutinous rice with a plastic film, putting the fermented mixture into the fermentation chamber, controlling the temperature of the fermentation chamber to be 10-45 ℃, and fermenting for 1-11 days to obtain a glutinous rice and alcohol fermented mash mixed solution for;
(3) pulping and homogenizing, namely pulping the glutinous rice alcohol fermented glutinous rice mixed liquor obtained in the step ⑵ by using a food pulping machine to obtain slurry, homogenizing the slurry for 1-2 times under the homogenizing pressure of 10-40 MPa by using a homogenizer to obtain slurry homogenized liquid, filling the slurry homogenized liquid into an extraction tank, opening cooling water for condensation and backflow to prevent fragrance components from volatilizing, heating to a sterilization and enzyme deactivation temperature under the condition of stirring, maintaining for 1-40 minutes for sterilization and enzyme deactivation, and then cooling to below 40 ℃ to obtain glutinous rice alcohol fermented glutinous rice homogenized sterilized liquid for later use;
(4) mixing and kneading, namely putting glutinous rice flour into a kneading dough container, adding ⑶ glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid accounting for 20% of the mass fraction of the glutinous rice flour under the condition of stirring, stirring and kneading for 2 minutes, adding ⑶ glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid accounting for 20% of the mass fraction of the glutinous rice flour, stirring and kneading for 2 minutes, finally adding ⑶ glutinous rice alcohol fermented glutinous rice homogeneous sterilization liquid accounting for 15% of the mass fraction of the glutinous rice flour, stirring and kneading for 3 minutes, and standing for 10 minutes to obtain glutinous rice wine fermented glutinous rice dumpling dough for later use;
(5) and (3) rice wine fermented glutinous rice dumpling forming, namely kneading the rice wine fermented glutinous rice dumpling dough obtained in the step ⑷ into single non-stuffed rice dumplings or stuffed rice dumplings with the mass of 0.5-80 g by a hand or a rice dumpling forming machine to obtain the rice wine fermented glutinous rice dumpling.
2. The method of claim 1, wherein the purified water has a conductivity of less than 10 in step ⑴-3s/m reverse osmosis process pure water, ion exchange process pure water or distillation condensation process pure water.
3. The method for making rice wine fermented glutinous rice balls according to claim 1, wherein the distiller's yeast powder in step ⑵ is Angel sweet distiller's yeast, Guizhou sweet distiller's yeast, special distiller's yeast for glutinous rice wine produced in Xiaogan province of Hubei or Shaoxing sweet distiller's yeast, the particle size of the distiller's yeast powder is 20-100 meshes of sieve, and the yeast is Saccharomyces cerevisiae, wine yeast, beer yeast or baker's yeast.
4. The method according to claim 1, wherein the extraction tank of step ⑶ is made of stainless steel for food or medical use, and has a condensing and refluxing device, a cooling device and a stirring device, and the sterilization and enzyme deactivation temperature is about 45-95 ℃.
5. The method according to claim 1, wherein the glutinous rice flour in step ⑷ is a commercially or self-made water-milled or cooked glutinous rice flour.
6. The method for making rice wine fermented glutinous rice dumplings as claimed in claim 1, wherein the stuffing of the stuffed dumplings in step ⑸ is one or more of sweet osmanthus dumpling stuffing, lotus paste dumpling stuffing, fruit dumpling stuffing, black sesame dumpling stuffing, peanut dumpling stuffing, assorted dumpling stuffing, vegetable dumpling stuffing, milk yellow dumpling stuffing, sesame peanut dumpling stuffing, coconut paste and dried meat floss dumpling stuffing, brown sugar dumpling stuffing, red date dumpling stuffing, sausage dumpling stuffing, fresh meat dumpling stuffing and chocolate dumpling stuffing.
7. A rice wine fermented glutinous rice dumpling prepared by the method of any one of claims 1 to 6.
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