Freeze-dried fermented glutinous rice and preparation method thereof

Abstract

The invention relates to a preparation technique of freeze-dried fermented glutinous rice, which comprises the following steps: elutriating glutinous rice to remove impurities, and soaking; boiling, and cooling to 28-30 DEG C; dispersing, evenly spreading, adding sterilized water, adding distillery yeast, evenly mixing, and fermenting; after finishing fermentation, carrying out solid-liquid separation, pre-freezing the solid part, and carrying out vacuum freeze-drying and vacuum packaging; and carrying out microwave sterilization and vacuum packaging on the liquid part. In the invention, the solid part is subjected to vacuum freeze-drying, so that the original quality of the material is maximally maintained, and the storage time of the freeze-dried fermented glutinous rice is longer. The sweet wine is subjected to microwave sterilization, so that the growth and development of microbes in the sweet wine are postponed, and the microbes can even die, thereby effectively protecting the massive effective constituents in the sweet wine from damage, and maintaining the original shape, color, flavor and nutritional ingredients of the product; and the freeze-dried fermented glutinous rice has the characteristics of energy saving, consumption reduction, no harm to human health, and favorable rehydration property. The technique provided by the invention is simple and convenient to operate; the prepared fermented glutinous rice is free of preservative, has the advantages of no loss of nutritional ingredients, good flavor and long storage time, and is convenient and quick to eat; and the invention is applicable to industrial production.

Description

technical field [0001] The invention discloses a frozen sweet fermented glutinous rice and a preparation method thereof, belonging to the technical field of deep processing of agricultural products. Background technique [0002] For a long time, rice processing has only been in the primary processing state to meet people's ration needs, and the processed products are mostly traditional rice cakes, rice cakes, rice noodles, etc. The product form is single, the degree of development of rice processing and the level of comprehensive utilization of products are still very low, and deep processing only accounts for 20%, which seriously restricts the healthy development of the rice industry. Therefore, in order to meet the requirements of the increasingly diversified food market, increase the proportion of rice deep processing and industrial economic benefits, increase the added value of rice products, and increase the income of farmers, the task of seeking multi-channel deep proc...

AI Technical Summary

Problems solved by technology

[0004] Sweet fermented glutinous rice is easy to be polluted and deteriorated during the production, storage, transportation and sales process. Usually, conventional methods such as high temperature sterilization, adding preservatives and low temperature storage are used to achieve freshness; The time is about 30 minutes to 1 hour. It uses high temperature to cause the protein and enzyme of microorganisms to coagulate or denature and die. Treating food at high temperature for a long time will cause the material to withstand high temperature and cause damage to its active ingredients. The internal nutrients of the food are destroyed and affect the flavor.

Most of the preservatives are synthetic compounds. Long-term consumption will lead to the accumulation of preservatives, which will cause certain damage to the health of consumers. Children, pregnant women and other special groups should use them with caution

If the low temperature method is used, the temperature of the fermented rice must be kept at 0-4°C during the entire transportation, sale and storage process, which brings great inconvenience to people.