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Monascus and rose fermented glutinous rice and preparation method thereof

A technology of rose and glutinous rice grains, which is applied in biochemical equipment and methods, preparation of alcoholic beverages, and methods based on microorganisms, etc., can solve the problems affecting the quality of mashed glutinous rice, small audience, and single taste of mashed glutinous rice, achieves good color effect, and improves mashed glutinous rice. Quality, the effect of expanding audience reach

Pending Publication Date: 2020-09-04
贵州省轻工业科学研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the existing glutinous rice preparation methods use a single glutinous rice for brewing, and the process method is not innovative. The glutinous glutinous rice produced by it has a single taste and a small audience. Oxidation, which causes browning and discoloration, affects the quality of fermented glutinous rice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of red koji rose glutinous rice and its preparation method, comprising the following raw materials in parts by weight: 50-100 parts of double-petal red roses, 5-15 parts of citric acid, 1000-2000 parts of glutinous rice, 2-3 parts of sweet wine koji, red koji Mold 2-3 parts and filtered water.

[0022] Preferably, the following steps are included:

[0023] S1, double-petal red rose processing: select 50 double-petal red roses after removing the stems for cleaning;

[0024] S2. Preparation of extract: add the cleaned double red rose to 2000 parts of filtered water containing 5 parts of citric acid, perform hot dipping treatment, and obtain the double red rose extract after filtering;

[0025] S3, steaming glutinous rice: select 1000 parts of glutinous rice, steam and cook after selection, soaking, washing and filtering to obtain glutinous rice;

[0026] S4. Inoculation: After cooling the glutinous rice to 35°C, inoculate 2 parts of sweet wine koji and 2.5 parts ...

Embodiment 2

[0034] A kind of red koji rose glutinous rice and its preparation method, comprising the following raw materials in parts by weight: 50-100 parts of double-petal red roses, 5-15 parts of citric acid, 1000-2000 parts of glutinous rice, 2-3 parts of sweet wine koji, red koji Mold 2-3 parts and filtered water.

[0035] Preferably, the following steps are included:

[0036] S1, double-petal red rose processing: select 60 parts of double-petal red roses after removing the stems for cleaning;

[0037] S2. Preparation of extract: add the washed double-petal red rose to 2000 parts of filtered water containing 7 parts of citric acid, perform hot-dipping treatment, and obtain the double-petal red rose extract after filtering;

[0038] S3, steaming glutinous rice: select 1000 parts of glutinous rice, steam and cook after selection, soaking, washing and filtering to obtain glutinous rice;

[0039] S4. Inoculation: After cooling the glutinous rice to 35°C, inoculate 2 parts of sweet wine...

Embodiment 3

[0047] A kind of red koji rose glutinous rice and its preparation method, comprising the following raw materials in parts by weight: 50-100 parts of double-petal red roses, 5-15 parts of citric acid, 1000-2000 parts of glutinous rice, 2-3 parts of sweet wine koji, red koji Mold 2-3 parts and filtered water.

[0048] Preferably, the following steps are included:

[0049] S1, double-petal red rose processing: select 50 double-petal red roses after removing the stems for cleaning;

[0050] S2. Preparation of extract: add the cleaned double red rose to 2000 parts of filtered water containing 8 parts of citric acid, perform hot dipping treatment, and obtain the double red rose extract after filtration;

[0051] S3, steaming glutinous rice: select 1000 parts of glutinous rice, steam and cook after selection, soaking, washing and filtering to obtain glutinous rice;

[0052] S4. Inoculation: After cooling the glutinous rice to 36°C, inoculate 2 parts of sweet wine koji and 2 parts o...

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PUM

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Abstract

The invention discloses monascus and rose fermented glutinous rice and a preparation method thereof. The monascus and rose fermented glutinous rice comprises raw materials in parts by weight as follows: 50-100 parts of double red roses, 5-15 parts of citric acid, 1000-2000 parts of glutinous rice, 2-3 parts of liqueur koji, 2-3 parts of monascus and 2000-3000 parts of filtered water. Compared withother processing technologies, the technology is mature, glutinous rice is inoculated with the monascus and the liqueur koji for fermentation, the coloring effect is good, the color is stable, so that the defect of product fading caused by the fact that the roses are added to the fermented glutinous rice can be overcome, and the quality of the rose fermented glutinous rice is improved; a double red rose extraction solution is blended to the production technology, strong aroma of the double red roses is integrated into the fermented glutinous rice, certain composite aroma can be produced, andaroma of the fermented glutinous rice is improved; and according to the rose and monascus composite fermented glutinous rice, variety and design of a fermented glutinous rice product are increased, meanwhile, the fermented glutinous rice can integrate color and aroma, and the audience range of the fermented glutinous rice is expanded.

Description

technical field [0001] The invention relates to a production process of fermented glutinous rice, and more specifically relates to a kind of fermented fermented glutinous rice with red yeast rice and a preparation method thereof. Background technique [0002] Fermented glutinous rice, also known as sweet wine, is made of glutinous rice, soaked, cooked and gelatinized, and then added with koji. The enzymes secreted by the mold in the koji can accelerate the conversion of starch and protein in the grain into sugar, amino acids, and yeast Bacteria reuse the saccharification product to convert alcohol through the glycolysis pathway, and then obtain a solid-liquid mixed product. Monascus is a filamentous saprophytic fungus, which can use various carbon and nitrogen sources to generate during the growth and metabolism process. The secondary metabolite, Monascus pigment, is a natural edible pigment with good and stable color formation. Monascus pigment is rich in active substances ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/06C12R1/645
CPCC12G3/06C12G3/022
Inventor 许译文李静雯张东亚郭启鹏蔡倪陆洋曾荣妹骆燕
Owner 贵州省轻工业科学研究所
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