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Technique for preparing tartary buckwheat sweet fermented glutinous rice

A production process, technology of sweet fermented rice, applied in the field of production technology of tartary buckwheat fermented glutinous rice

Inactive Publication Date: 2011-08-10
郝林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, a large number of other types of nutrients contained in tartary buckwheat have not been extracted
But there is no report of making sweet wine from tartary buckwheat

Method used

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  • Technique for preparing tartary buckwheat sweet fermented glutinous rice
  • Technique for preparing tartary buckwheat sweet fermented glutinous rice
  • Technique for preparing tartary buckwheat sweet fermented glutinous rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0095] Embodiment 1, a kind of production technology of tartary buckwheat glutinous rice wine comprises the following steps: 1, get the water of 4 times of weight of tartary buckwheat rice,

[0096] 2. Soak for 10 minutes at a temperature of 40°C.

[0097] 3. Steam the rice for 10 minutes,

[0098] 4. Cool to 30°C, add 1% (weight ratio) of tartary buckwheat koji.

[0099] 5. Bottle it and ferment for 30 hours at 40°C.

[0100] 6. For blending, maltose or white sugar is added before fermentation, so that the sugar content of the brewing liquid reaches 20.0 (20°C, BX), and then natural plant substances with fragrance are added, such as sweet-scented osmanthus, wolfberry, lotus seeds, etc.

[0101] 7. Sterilize at 80-85°C for 10-30 minutes. Cool quickly to below 40°C after sterilization.

[0102] The production method of tartary buckwheat koji,

[0103] 1. Preparation of bran culture medium Add water 70% (W / W weight ratio) to fresh bran for cultivating Rhizopus; add water 60...

Embodiment 2

[0108] Embodiment 2, a kind of production technology of tartary buckwheat glutinous rice wine comprises the following steps:

[0109] 1. Take tartary buckwheat rice and add 6 times the weight of water,

[0110] 2. Soak for 30 minutes at a temperature of 25°C.

[0111] 3. Steam the rice for 3 minutes,

[0112] 4, be cooled to 30 ℃, add tartary buckwheat koji 5% (weight ratio).

[0113] 5. Bottle and ferment for 60 hours at 20°C.

[0114] 6. For blending, add maltose or white sugar afterwards, so that the sugar content of the brewing liquid reaches 20.0 (20°C, BX), and you can also add natural plant substances for decoration, such as osmanthus, wolfberry, lotus seeds, etc.

[0115] 7. Sterilize at 80-85°C for 10-30 minutes. Cool quickly to below 40°C after sterilization.

Embodiment 3

[0116] Embodiment 3, a kind of production technology of tartary buckwheat fermented glutinous rice comprises the following steps: 1, get the water of 5 weights of tartary buckwheat rice,

[0117] 2. Soak for 20 minutes at a temperature of 2°C.

[0118] 3. Steam the rice for 5 minutes,

[0119] 4, be cooled to 30 ℃, add tartary buckwheat koji 2% (weight ratio),

[0120] 5. Bottle it and ferment for 50 minutes at 3°C.

[0121] 6. For blending, maltose or white sugar can be added before or after fermentation according to needs, so that the sugar content of the brew can reach 20.0 (20°C, BX), and natural plant substances can also be added as embellishments, such as osmanthus, wolfberry, lotus seeds, etc.

[0122] 7. Sterilize at 80-85°C for 10-30 minutes. Cool quickly to below 40°C after sterilization.

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Abstract

The invention relates to the production method of a bitter buckwheat product, in particular to the production process of sweet fermented bitter buckwheat, which solves the technical problems in processing sweet fermented products from the bitter buckwheat material. The production method comprises the following steps: soaking bitter buckwheat in water, steaming, cooling, adding sweet sake koji, bottling and fermenting. The sweet fermented bitter buckwheat prepared by the invention has clear liquid, aromatic flavor, sweet and sour taste, and unique flavor of bitter buckwheat. The sweet fermented bitter buckwheat contains total phenol 3.32%, total flavone 1.75% measured by spectrophotography, rutin 0.93 measured by liquid chromatography, quercetin 0.07%, isoquercitrin 0.04%, and D-chiro-inositol 0.13%. The sweet fermented bitter buckwheat has extremely high efficiency in eliminating hydroxyl radicals, hydrogen peroxide and DPPH, and the efficiency is enhanced when the concentration of the extractive liquid increases.

Description

technical field [0001] The invention relates to a production method of tartary buckwheat products, in particular to a production process of tartary buckwheat fermented glutinous rice. Background technique [0002] Tartary buckwheat belongs to Polygonaceae (Polygonaceae) buckwheat (Fagopyrom esculentum), commonly known as tartary buckwheat, scientific name Tartary buckwheat (Tartarian Buckwheat). [0003] The nutrients and nutritional properties contained in tartary buckwheat are as follows; [0004] 1.1.1 Proteins in buckwheat [0005] Tartary buckwheat is rich in nutrition, the protein content is 1.7 times higher than sweet buckwheat, the fat is 1.6 times higher, vitamin B 2 1.7 times higher, rutin 12 times higher. The protein and fat content of tartary buckwheat are higher than that of wheat flour and rice. Vitamin PP, chlorophyll, calcium, phosphorus, magnesium, etc. are higher than other grains to varying degrees. The 8 kinds of essential amino acids in tartary buck...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/06
Inventor 郝林薛娟郝文杰
Owner 郝林
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