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Purple potato and rice fermented wine

A rice and purple potato technology, applied in the field of food processing, can solve the problems of weak market competitiveness, single product form, and poor shape of rice grains, and achieve the effect of novel and attractive color, cost reduction, and rich nutrition

Inactive Publication Date: 2017-11-07
合肥市晶谷米业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Among the commercially available products, glutinous rice is often used to brew fermented glutinous rice, and the product form is single, and the market competitiveness is not strong; while fermented glutinous rice is brewed with rice, the finished product is turbid, and the shape of the rice grains is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of purple sweet potato rice fermented glutinous rice, its preparation method, specifically the following steps:

[0018] (1) Purple potato pretreatment

[0019] Select fresh purple sweet potatoes, freeze them at -10°C for 60 minutes, wash them, peel off the purple sweet potato skins for later use, use a beater to beat the purple sweet potatoes into slurry, and then continue to grind the slurry until it passes through a sieve of 80 mesh to obtain purple sweet potatoes pulp, ready to use;

[0020] (2) Rice pretreatment

[0021] Wash the rice once with the soaking liquid, which is prepared by mixing white vinegar and water at a mass ratio of 1:100; then wash it again with clean water, and finally put it into a steamer, add the purple Potato skin and water, soaked for 30 minutes, steamed at 130°C and 0.15MPa for 15 minutes, removed the purple potato skin, and allowed to cool naturally to obtain rice;

[0022] (3) Brewing treatment

[0023] Mix the purple sweet po...

Embodiment 2

[0027] A kind of purple sweet potato rice fermented glutinous rice, its preparation method, specifically the following steps:

[0028] (1) Purple potato pretreatment

[0029] Select fresh purple sweet potatoes, freeze them at -10°C for 80 minutes, wash them, peel off the purple sweet potato skins for later use, use a beater to beat the purple sweet potatoes into slurry, and then continue to grind the slurry until it passes through a sieve of 80 mesh to obtain purple sweet potatoes pulp, ready to use;

[0030] (2) Rice pretreatment

[0031] Wash the rice once with the soaking liquid, which is prepared by mixing white vinegar and water at a mass ratio of 1:100; then wash it again with clean water, and finally put it into a steamer, add the purple Potato skin and water, soaked for 40 minutes, steamed at 130°C and 0.15MPa for 15-20 minutes, removed the purple potato skin, and allowed to cool naturally to obtain rice;

[0032] (3) Brewing treatment

[0033] Mix the purple sweet...

Embodiment 3

[0037] A kind of purple sweet potato rice fermented glutinous rice, its preparation method, specifically the following steps:

[0038] (1) Purple potato pretreatment

[0039] Select fresh purple sweet potatoes, freeze them at -10°C for 70 minutes, wash them, peel off the skin of purple sweet potatoes for later use, use a beater to beat the purple sweet potatoes into slurry, and then continue to grind the slurry until it passes through a sieve of 80 mesh to obtain purple sweet potatoes pulp, ready to use;

[0040] (2) Rice pretreatment

[0041] Wash the rice once with the soaking liquid, which is prepared by mixing white vinegar and water at a mass ratio of 1:100; then wash it again with clean water, and finally put it into a steamer, add the purple Potato skin and water, soaked for 35 minutes, steamed at 130°C and 0.15 MPa for 18 minutes, removed the purple potato skin, and allowed to cool naturally to obtain rice;

[0042] (3) Brewing treatment

[0043] Mix the purple swe...

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PUM

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Abstract

The invention relates to a purple potato and rice fermented wine. A method specifically comprises the following steps: (1) pretreatment of purple potatoes; (2) pretreatment of rice; and (3) brewing. Through experiments, the purple potato and rice wine brewed with the method in the invention has the better taste and flavour than those of commercially-available glutinous rice wine. Meanwhile, the purple potatoes are added, nutrient components are relatively rich, the color is relatively novel and attractive, and the production cost is low, so that the purple potato rice fermented wine has strong market competitiveness.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a purple sweet potato and rice fermented glutinous rice. Background technique [0002] Jiuniang, called "Li" in the old days, is a traditional Chinese specialty wine. A kind of sweet rice wine fermented with steamed glutinous rice mixed with wine is called fermented glutinous rice, fermented glutinous rice, rice wine, sweet wine, sweet rice wine, glutinous rice wine, glutinous rice wine, distiller's grains in different places throughout the country. The fermented glutinous rice is sweet and pungent, contains sugar, organic acid, vitamin B1, B2, etc., which can benefit qi, promote body fluid, activate blood circulation, relieve stagnation, and reduce swelling. It is not only beneficial for pregnant women to reduce swelling, but also suitable for breastfeeding women to promote milk. [0003] Among the commercially available products, glutinous rice is often us...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 严晓武
Owner 合肥市晶谷米业有限公司
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