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Brewing method of red wine dreg fruit and vegetable foods

A brewing method and technology for fruits and vegetables, applied in the field of food processing, can solve the problems of high salt, monotonous taste, high nitrite and the like, and achieve the effects of low nitrite content, variable taste and low salt content

Inactive Publication Date: 2018-04-13
HEZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the various fruit and vegetable foods currently on the market that are salted or pickled are mainly processed with salt. The products obtained by these processing methods have the disadvantages of high salt, high nitrite, and monotonous taste. In the case of other mixed spices, the richness of the taste is only slightly improved, but it is still not suitable to continue to play a leading role in the healthy dietary life that advocates a low-salt and low-nitrite diet

Method used

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  • Brewing method of red wine dreg fruit and vegetable foods
  • Brewing method of red wine dreg fruit and vegetable foods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for brewing red grain fruit and vegetable food, comprising the following steps:

[0027] (1) Preparation of indica rice: Wash the indica rice, cover the rice noodles with clean water, soak at room temperature for 1.5 hours, pick up, add water and cook until the rice grains are cooked through the core and form dispersed particles, then spray cold boiled water to make the indica rice The rice is moist and cooled to 42°C;

[0028] (2) Preparation of Monascus first-class seeds: get the Monascus strain (Monascus purpura ACCC30352, preserved in the Guangdong Provincial Microbial Strain Collection Center) with a mass ratio of 5% and add it in the indica rice of step (1) and mix well, together Put it into a breathable container, cover the container with 6 layers of gauze, and place it at 28°C with a relative humidity of 50% for cultivation. From the second day of cultivation, place the container together with the indica rice to reach the drinking water level Rinse in ...

Embodiment 2

[0035] A method for brewing red grain fruit and vegetable food, comprising the following steps:

[0036] (1) Preparation of indica rice: Wash the indica rice, cover the rice noodles with clean water, soak for 1 hour at room temperature, pick up, add water and cook until the rice grains are cooked through the core and form dispersed particles, then spray cold boiled water to make the indica rice Wet and cool to 40°C;

[0037] (2) Preparation of Monascus first-class seeds: get Monascus strain (Monascus purpura ACCC30352, preserved in Guangdong Provincial Microbial Strain Collection Center) with a mass ratio of 12% to add in the indica rice of step (1) and mix well, together Put it into a breathable container, cover the container with 4 layers of gauze, place it at 25°C, and cultivate it in an environment with a relative humidity of 70%. From the second day of cultivation, place the container together with the indica rice to reach the drinking water level Rinse in hot spring wat...

Embodiment 3

[0044] A method for brewing red grain fruit and vegetable food, comprising the following steps:

[0045] (1) Preparation of indica rice: Wash the indica rice, cover the rice noodles with clean water, soak at room temperature for 2 hours, pick up, add water and cook until the rice grains are cooked through the core and form dispersed particles, then spray cold boiled water to make the indica rice Wet and cool to 45°C;

[0046] (2) Preparation of Monascus first-class seeds: get Monascus strain (Monascus purpura ACCC30352, preserved in Guangdong Provincial Microbial Strain Collection Center) with a mass ratio of 9% to add in the indica rice of step (1) and mix well, together Put it into a breathable container, cover the container with 8 layers of gauze, place it at 33°C, and cultivate it in an environment with a relative humidity of 60%. From the second day of cultivation, place the container together with the indica rice to reach the drinking water level Rinse in the well water...

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Abstract

The invention relates to a brewing method of red wine dreg fruit and vegetable foods, and belongs to the field of food processing. The brewing method of the red wine dreg fruit and vegetable foods comprises the following steps of (1) preparing cooked milled long grain nonglutinous rice; (2) preparing first class red yeast rice seeds; (3) preparing second class red yeast rice seeds; (4) preparing cooked polished glutinous rice; (5) preparing rum fermented glutinous rice; (6) preparing red wine dregs; and (7) preparing the red wine dreg fruit and vegetable foods. The content of nitrite generatedin a conventional processing course of salting of fruits and vegetables can be reduced by 60% or above, the usage amount of table salt is 15-20% obviously lower than that of conventional salting, thered wine dreg fruit and vegetable foods are red and bright in color, fragrant in boutique and rich in taste, and are suitable for being used as snacks to be directly eaten, and can also be used as processing ingredients to be cooked. The red wine dreg fruit and vegetable foods have multiple functions and meet requirements for healthy diets.

Description

【Technical field】 [0001] The invention relates to the field of food processing, in particular to a method for brewing red grain fruit and vegetable food. 【Background technique】 [0002] Red yeast rice contains active substances such as monascus pigment, Monacolin K, γ-aminobutyric acid, citrinin, and flavonoid phenols, which have a certain lipid-lowering health function, and are rich in small molecular sugars, various amino acids and polypeptides, and B group Nutrients such as vitamins, vitamin E and mineral elements, ruddy color, fragrant wine, rich taste, sweet and sour, salty and sour, salty and spicy, etc., suitable for direct consumption as snacks or as processed ingredients for cooking , has a variety of uses, so the use of red yeast rice to make fruit and vegetable food will be favored by the market. [0003] Most of the various fruit and vegetable foods currently on the market that are salted or pickled are mainly processed with salt. The products obtained by these ...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L7/104
CPCA23L7/104A23L19/20
Inventor 伍淑婕庞传思黄铭华尹文俊覃宗鹏刘卫荣
Owner HEZHOU UNIV
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