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Sakura-flavored fermented rice and preparation method thereof

A production method, cherry blossom technology, applied in biochemical equipment and methods, preparation of alcoholic beverages, methods based on microorganisms, etc., can solve the problem that food flavors are not completely safe, and achieve food safety problems, good color and taste, The effect of strong saccharification ability

Pending Publication Date: 2021-10-15
HUBEI SHUANGLUSHUANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although the method of adding flower flavor essence to make up can make up for the fragrance defect of rice wine itself and strengthen the cherry blossom fragrance of rice wine, food flavor is not completely safe, and most of them have potential carcinogenicity. strict regulations to manage

Method used

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  • Sakura-flavored fermented rice and preparation method thereof
  • Sakura-flavored fermented rice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A sakura-flavored rice brew comprises the following raw materials: 3kg of crushed fresh sakura leaves, 1.2kg of sucrose, 0.02kg of cellulase, 1kg of corn extract, 3L (4g / L) of sodium chloride aqueous solution, 0.08kg of Saccharomyces cerevisiae, and 80kg of glutinous rice , rice bran 12kg, angel yeast 2.78kg, rhizopus 1.39kg, sterile water 40kg.

[0032] 1. Preparation of yeast fermentation broth

[0033] (1) Add fresh crushed cherry blossom leaves, sucrose, cellulase, and corn extract into an aqueous sodium chloride solution to completely dissolve the sucrose and cellulase, and seal and marinate at 30-35°C for 24 hours; The concentration of the sodium chloride aqueous solution is 4g / L.

[0034] The preparation method of the corn extract is as follows: taking corn kernels to make pulp by cold pressing, filtering the prepared slurry with a 50-70 mesh screen, and obtaining a fine pulp which is sterilized and detoxified and is the corn extract.

[0035] (2) After picklin...

Embodiment 2

[0044] A sakura-flavored rice brew comprises the following raw materials: 4.5kg of crushed fresh sakura leaves, 0.6kg of sucrose, 0.035kg of cellulase, 2kg of corn extract, 4L (6g / L) of sodium chloride aqueous solution, 0.125kg of Saccharomyces cerevisiae, glutinous rice 100kg, rice bran 8kg, angel yeast 2.0kg, rhizopus 1.5kg, sterile water 55kg.

[0045] 1. Preparation of yeast fermentation broth

[0046](1) Add fresh crushed cherry blossom leaves, sucrose, cellulase, and corn extract into an aqueous sodium chloride solution to completely dissolve the sucrose and cellulase, and seal and marinate at 30-35°C for 30 hours; The concentration of the sodium chloride aqueous solution is 6g / L.

[0047] The preparation method of the corn extract is as follows: taking corn kernels to make pulp by cold pressing, filtering the prepared slurry with a 50-70 mesh screen, and obtaining a fine pulp which is sterilized and detoxified and is the corn extract.

[0048] (2) After pickling, add ...

Embodiment 3

[0057] A sakura-flavored rice brew comprises the following raw materials: 6.0kg of crushed fresh sakura leaves, 0.75kg of sucrose, 0.05kg of cellulase, 3kg of corn extract, 5L (2g / L) of sodium chloride aqueous solution, 0.18kg of Saccharomyces cerevisiae, glutinous rice 120kg, rice bran 15kg, angel yeast 0.9kg, rhizopus 0.9kg, sterile water 70kg.

[0058] 1. Preparation of yeast fermentation broth

[0059] (1) Add fresh crushed cherry blossom leaves, sucrose, cellulase, and corn extract to an aqueous sodium chloride solution to completely dissolve the sucrose and cellulase, and seal and marinate at 30-35°C for 36 hours; The concentration of the sodium chloride aqueous solution is 2g / L.

[0060] The preparation method of the corn extract is as follows: taking corn kernels to make pulp by cold pressing, filtering the prepared slurry with a 50-70 mesh screen, and obtaining a fine pulp which is sterilized and detoxified and is the corn extract.

[0061] (2) After pickling, add a...

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Abstract

The invention relates to a sakura-flavored fermented rice and a preparation method thereof. The preparation method comprises the following steps: S1, preparing yeast fermentation liquor: (1) adding crushed fresh oriental cherry leaves, cane sugar, cellulase and a corn extract into a sodium chloride aqueous solution, completely dissolving the cane sugar and the cellulase, and performing sealed pickling for 24-36 hours; (2) after pickling is finished, adding activated saccharomyces cerevisiae into the pickling mixture and uniformly stirring the mixture, and continuing fermentation for 5-9 hours at normal temperature; s2, mixing glutinous rice and rice bran, cooking, spreading and cooling to obtain cooled rice, uniformly mixing the cooled rice with the mixed koji, and performing diastatic fermentation; s3, squeezing and filtering the saccharified and fermented mixture, pumping the mixture into a fermentation tank, and adding the yeast fermentation liquor prepared in S1 and sterile water into the fermentation tank for continuous fermentation; and S4, filling to obtain a finished product. The brewed rice wine is rich in flower fragrance but not greasy, mellow in taste and good in color, luster and taste. The method overcomes the defect that sakura-flavored rice wine prepared by a traditional method is tasteless in flower fragrance or the food safety problem caused by the fact that rice wine contains a large amount of essence.

Description

technical field [0001] The invention relates to the technical field of rice wine brewing technology, and more specifically, to a cherry blossom-flavored rice brew and a preparation method thereof. Background technique [0002] Sweet rice wine, also known as glutinous rice wine, sweet wine, fermented glutinous rice, is a brewed wine fermented with glutinous rice as the main raw material and koji yeast as the starter. , is a kind of health care wine with nourishing effect. But the rice wine of the prior art all exists the relative singleness of mouthfeel local flavor, the shortcoming of nutritive value and health-care effect not good. [0003] Cherry blossoms are rich in natural vitamins A, B, and E. Cherry leaf flavonoids also have the effects of beautifying and nourishing the skin, strengthening mucous membranes, and promoting sugar metabolism. It is a flower of youth that can be used to keep the skin young. Cherry blossoms have the effect of skin rejuvenation and brighten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/026C12R1/865C12R1/845
CPCC12G3/022C12G3/026
Inventor 余翔李明明
Owner HUBEI SHUANGLUSHUANG FOOD CO LTD
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