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Fruity rice wine jelly product and preparation method thereof

A technology for flavoring rice and wine fruit is applied in the field of rice wine brewing technology and jelly making to achieve the effect of enriching nutritional and health care components

Inactive Publication Date: 2019-06-07
宁夏北方天成生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, with the development of wine and wolfberry deep-processing industries, wolfberry pomace and grape pomace are used as food processing and wine brewing waste, and their production volume is also increasing. Most of them are used directly as fodder to feed livestock

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Preparation of glutinous rice wine: Wash the glutinous rice, add 2.5 times the mass of glutinous rice in pure water, soak for 12 hours, soak until it is crushed by hand, and when there is no white heart in the rice grains, filter out the water, add 0.8 mass of glutinous rice to the glutinous rice Goji berry skin dregs, goji berry seeds should be removed to prevent the wolfberry seed oil from being leached out to cause bacterial contamination, resulting in fermentation failure. Mix glutinous rice and goji berry dregs and cook in a steamer until it is loose and not mushy, transparent but not rotten; immediately sprinkle cold water on the cooked glutinous rice and quickly reduce the temperature of the cooked glutinous rice to 32°C-35°C, the faster the cooling speed The better the better, in order to prevent infection; add mixed distiller’s koji to the glutinous rice according to the inoculation amount of 3‰, and the mixed distiller’s koji is homemade: the dosage ratio o...

Embodiment 2

[0031](1) Preparation of glutinous rice wine: Wash the glutinous rice, add 3 times the mass of glutinous rice in pure water, soak for 12 hours, soak until it is crushed by hand, and when there is no white heart in the rice grains, filter out the water, add 1.2 mass of glutinous rice to the glutinous rice Double the wolfberry skin dregs (the wolfberry seeds should be removed to prevent the wolfberry seed oil from being leached out to cause bacterial contamination and lead to fermentation failure), mix well and cook in a steamer until it is loose and not mushy, transparent and not rotten Best; sprinkle cold boiled water immediately, quickly lower the temperature of the cooked glutinous rice to 32°C-35°C, the faster the cooling speed, the better, to prevent bacterial contamination; add mixed distiller's yeast to the glutinous rice at an inoculation amount of 5‰, the distiller's yeast is homemade (The method is the same as in Example 1), mix well, and finally sprinkle a little rema...

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PUM

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Abstract

The invention discloses a fruity rice wine jelly product prepared from glutinous rice, wolfberry peel residue, grape peel residue and concentrated red date juice as raw materials and a preparation method thereof. Specifically, food processing leftovers including wolfberry peel residue and grape peel residue are mixed with concentrated red date juice and glutinous rice for fermentation so as to obtain fermented glutinous rice, and the fermented glutinous rice is subjected o blending and blank making to obtain jelly. The jelly of one packaging unit prepared by the method simultaneously containsthree colors and three fruit tastes, has the unique taste of rice wine, is rich in fruit taste, palatable with slight sourness and sweetness, rich in nutrients, fine in mouth feel and capable of stimulating appetite, helping digestion, beautifying skins, and is a leisure food with health-preserving and health-care functions.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a rice wine brewing process and a jelly making method. Background technique [0002] Rice wine is commonly known as glutinous rice wine, sweet rice wine, and sweet rice wine. It is a traditional folk food made from glutinous rice as the main raw material through the joint action of various microorganisms. Rice wine has the mellow aroma of rice wine, delicious taste, and is rich in amino acids, oligosaccharides and polypeptides. Drinking it in moderation can not only promote blood circulation, improve immunity, and promote metabolism, but also has the effects of nourishing blood, nourishing skin, relaxing tendons and promoting blood circulation, and prolonging life. Loved by people. Along with the raising of people's living conditions, people are also more and more higher to the local flavor of rice wine and mouthfeel requirement, but the traditional type rice wine that...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L21/15A23L33/00
Inventor 冶爱军
Owner 宁夏北方天成生物科技有限公司
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