CN1334334A - Process for preparing sweet fermented glutinous corn - Google Patents
Process for preparing sweet fermented glutinous corn Download PDFInfo
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- CN1334334A CN1334334A CN01108648A CN01108648A CN1334334A CN 1334334 A CN1334334 A CN 1334334A CN 01108648 A CN01108648 A CN 01108648A CN 01108648 A CN01108648 A CN 01108648A CN 1334334 A CN1334334 A CN 1334334A
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- glutinous corn
- sweet fermented
- fermented glutinous
- corn
- preparing sweet
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Abstract
A sweet fermented glutinous corn is prepared from glutinous corn through screening, soaking, removing peel and plumule, crushing, sieving, steaming, adding yeast and fermenting. Its advantages are rich nutrients, strong fragrance, gay lustre and agreeable taste.
Description
The present invention relates to a kind of production method of food, be specifically related to a kind of production method of sweet fermented glutinous corn.
Sweet wine is popular a kind of food, and the conventional practice of sweet wine generally all adopts glutinous rice to make, and adopts coarse food grain to make the also rare of sweet wine, many coarse food grains contain abundant nutrition, making and make delicacies out of coarse food grain, satisfy the needs of people's cooking culture, is the problem that the food worker studies for a long period of time.
The objective of the invention is to: provide a kind of and make delicacies out of coarse food grain, be rich in the multiple nutrients composition, aromatic flavour, the production method of the sweet fermented glutinous corn that mouthfeel is pure.
The present invention is achieved in that and selects Glutinous Semen Maydis to be soaked in water 12-24 hours, removes embryo, broken screening, and boiling 15-30 minutes, dosing fermentation 1-3 days, temperature is at 50 ℃-70 ℃, and sterilization promptly gets sweet fermented glutinous corn.
The present invention compared with prior art has following advantage:
1, the starting material of sweet wine wine of the present invention employing become coarse food grain by flour and rice, and raw materials cost decreases, and raw material sources are more wide;
2, the sweet fermented glutinous corn of producing with the inventive method is rich in the multiple nutrients composition, aromatic flavour, and color and luster is vivid, and mouthfeel is pure;
3, making method of the present invention is simple, is suitable for suitability for industrialized production.
The embodiment of the invention:
Select Glutinous Semen Maydis to be soaked in water 15 hours, remove embryo, broken screening (making uniform particles), boiling 20 minutes, dosing (the bent medicine in Shanghai, Angel Yeast) fermentation 2 days, temperature is grasped at 60 ℃, and sterilization promptly gets sweet fermented glutinous corn.
Claims (1)
1, a kind of production method of sweet fermented glutinous corn is characterized in that: selects Glutinous Semen Maydis to be soaked in water 12-24 hours, removes embryo, and broken screening, boiling 15-30 minutes, dosing fermentation 1-3 days, temperature is at 50 ℃-70 ℃, and sterilization promptly gets sweet fermented glutinous corn.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011086483A CN1221654C (en) | 2001-07-17 | 2001-07-17 | Process for preparing sweet fermented glutinous corn |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011086483A CN1221654C (en) | 2001-07-17 | 2001-07-17 | Process for preparing sweet fermented glutinous corn |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1334334A true CN1334334A (en) | 2002-02-06 |
| CN1221654C CN1221654C (en) | 2005-10-05 |
Family
ID=4657449
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011086483A Expired - Fee Related CN1221654C (en) | 2001-07-17 | 2001-07-17 | Process for preparing sweet fermented glutinous corn |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1221654C (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100417336C (en) * | 2006-04-27 | 2008-09-10 | 魏春华 | A method for preparing glutinous maize fermented flour and application thereof |
| CN102533511A (en) * | 2012-03-07 | 2012-07-04 | 泸州品创科技有限公司 | Method for moistening corn |
| CN102676345A (en) * | 2012-06-15 | 2012-09-19 | 云南通海云曲坊甜白酒食品有限公司 | Sweet maize white spirit and preparation method thereof |
| CN104059813A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Corn and glutinous rice wine |
-
2001
- 2001-07-17 CN CNB011086483A patent/CN1221654C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100417336C (en) * | 2006-04-27 | 2008-09-10 | 魏春华 | A method for preparing glutinous maize fermented flour and application thereof |
| CN102533511A (en) * | 2012-03-07 | 2012-07-04 | 泸州品创科技有限公司 | Method for moistening corn |
| CN102676345A (en) * | 2012-06-15 | 2012-09-19 | 云南通海云曲坊甜白酒食品有限公司 | Sweet maize white spirit and preparation method thereof |
| CN104059813A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Corn and glutinous rice wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1221654C (en) | 2005-10-05 |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |