Preparation method and fermented glutinous rice prepared by method

Abstract

The invention relates to the technical field of foods, and in particular relates to a preparation method and fermented glutinous rice prepared by the method. The method comprises the following steps: soaking 1 part by mass of sticky rice in water for 4 to 24 hours; draining off water from the sticky rice; steaming the sticky rice for 10 to 30 minutes so as to obtain steamed sticky rice; flushing the steamed sticky rice with pure water until the sticky rice is cooled to reach 30 DEG C to 35 DEG C; draining off water; mixing the sticky rice with 0.004 part by mass of sweet wine cube; performing first fermentation at 30 DEG C to 34 DEG C for 20 to 50 hours; adding a liquid; performing second fermentation at 30 DEG C to 34 DEG C for 5 to 20 hours; and refrigerating at 0 DEG C to 10 DEG C for 1 to 48 hours, thereby obtaining the fermented glutinous rice. According to the method, the fermented glutinous rice is fresh and sweet, so that the palatability of the fermented glutinous rice is enhanced; a cooking or blending process required by a traditional fermented glutinous rice product before the product is eaten is avoided, so that the loss of nutrition is avoided.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing fermented glutinous rice and fermented glutinous rice prepared therefrom. Background technique [0002] Fermented glutinous rice, also known as rice wine, fermented glutinous rice, sweet wine or thick wine, is a kind of snack widely popular in all parts of China. It is rich in various vitamins, glucose, amino acids and other nutrients. , the function of nourishing yin and tonifying kidney, it is especially beneficial for puerpera and women to eat more during menstruation, and it is a good nutritional product suitable for all ages. [0003] The production method of traditional fermented glutinous rice products is generally to steam the glutinous rice, add sweet wine koji and a small amount of water or no water after cooling, stir evenly, put it into a tank for heat preservation and ferment for 30-46 hours to obtain the finished fermented glutinous rice. During...

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Problems solved by technology

[0004] Fermented glutinous rice can be eaten directly, but because it contains a lot of sugar, it will feel sweet and greasy to most people when eaten directly, and water or other raw materials must be added for cooking, but the nutritional value of fermented glutinous rice after cooking decreases, and the taste becomes poor, which cannot be maintained. Original taste and nutrition

In order to avoid the nutritional loss caused by cooking, you can also add water, white sugar and other additives to the fermented fermented glutinous rice and drink it after blending, but this will make the taste worse, produce a sense of disharmony, lose the original taste of fermented glutinous rice, and also affect the taste of the fermented glutinous rice. Nutrients cause dilution

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