CN106136054A - A kind of manufacture method of distiller's grains of beer fermentation cake - Google Patents

Abstract

The invention discloses a production method of fermented zanba made of brewer's grains, which comprises the following production steps: (1) processing of brewer's grains; (2) processing of rice flour; (3) mixing materials; (4) forming; (5) coating with flour; (6) Arrangement; (7) Fermentation; (8) Drying; (9) Packaging. The invention makes beer grains zanba by adding the discarded brewer's grains in the process of beer processing, increases the dietary fiber content in brewer's grains zanba, and solves the technical problems of perennial production of zanba and control of black hair growth through heat preservation and fermentation at the same time .

Description

A kind of preparation method of brewer's grain fermented zanba

technical field

The invention relates to a method for preparing fermented zanba made of brewer's grains, which belongs to the field of food processing.

Background technique

Zanba is a product made from glutinous rice flour and fermented under suitable conditions by adding wine medicine. Because wine medicine is added in the production process, it has the effect of helping digestion. It is used as a food in Hengyang area. A local specialty with a long history. The wine medicine used for Zanba can generally use sweet wine medicine, rice wine medicine, etc. According to the local climate and resource characteristics of Hengyang, the people of Hengyang have researched the wine medicine suitable for the wine of Hengyang Lake. The wine medicine used in Zanba production is called rice wine medicine . Mao Qingzhong et al. ^[1] conducted research on microorganisms and their functions in rice wine medicine, and showed that the most microorganisms in wine medicine were Paecillosporium yeast, and there was more white powder on the surface of wine medicine, which was the main bacteria that produced the aroma of sweet wine; followed by Bacteria include lactococcus, lactobacillus, acetic acid bacteria, butyric acid bacteria, Bacillus subtilis and so on. Then there are molds including Rhizopus, Absidia, Mucor, Aspergillus, Penicillium, Candida and so on. Zhou Hongli et al ^[2] carried out preliminary separation and analysis on the microbial composition, colony morphology and main enzyme activity of Hengyang wine medicine by plate dilution separation method. The results showed that yeast, mold and bacteria were the main microorganisms in Hengyang Liquor Medicine, which was matured by natural koji making. The number of actinomycetes was small, and the activity of amylase and protease of Rhizopus in mold was strong.

In the traditional Zanba production, the local glutinous rice and sticky rice are soaked in water for 20-40 minutes, then taken out and left to dry for 20-40 minutes. The raw materials are crushed into powder and mixed at a ratio of 1:1. Now you can buy ready-made glutinous rice and sticky rice. rice powder. Put the mixed raw materials into a relatively large basin, add an appropriate amount of cooling water, stir well until they are evenly divided into small balls, then knead them into smooth powder balls with hands, wrap a layer of crushed wine medicine, put Prepare in advance a large bamboo tray covered with a layer of straw, spread a layer of straw on top, and ferment at 23-30°C for 1-2 days. After the Zanba grows 0.8-1.2cm long mold, the fermentation is ready. Put the fermented zanba in situ or in a cool place to dry for 12-24 hours until the white mold on the surface disappears completely, then it can be eaten directly or stored in the freezer, or dried or air-dried.

Brewer's grains are the largest by-products of beer companies, with high fiber content and neutral detergent fiber (NDF) content of up to 50% (dry grains with a moisture content of less than 10%), including cellulose, hemicellulose and lignin. Adding it to zanba can increase the cellulose content of the product ^[3] .

Traditional Zanba production is only possible in September-November every year when the autumn weather is crisp and crisp, and black hairs are prone to appear during the fermentation process.

This patent uses glutinous rice and glutinous rice to add a certain proportion of discarded brewer's grains as raw materials, and uses Hengyang wine medicine as a starter to produce brewer's grains fermented zanba.

[1] Mao Qingzhong, Liu Jin. Yellow rice wine medicinal microorganisms and their role in brewing [J]. Food Industry Science and Technology, 2004, 25(5):

138-140．

[2] Zhou Hongli, Yu Bing. Preliminary isolation of microorganisms in Hengyang wine medicine [J]. Wine Technology, 2007, (2): 46-47

[3] Deng Qihua, Fu Li, Wang Deliang, etc. Brewer's Grain Pretreatment Technology [J]. Food and Fermentation Industry, 2010, 36(4):

116-121.

Contents of the invention

The technical problem to be solved by the present invention is to provide a method for making fermented zanba made of brewer's grains. The present invention makes brewer's grains zanba by adding discarded brewer's grains during beer processing, and increases the dietary fiber in brewer's grains zanba. At the same time, through heat preservation and fermentation, technical problems such as perennial production of Zanba and control of black hair growth have been solved.

The technical solution provided by the present invention is: a method for preparing fermented zanba made of brewer's grains, comprising the following steps:

(1) Treatment of brewer's grains: according to the following treatment methods A or B,

A. Take fresh brewer's grains, add water and beat into beer's grains, according to the mass ratio, the amount of water added is: fresh brewer's grains: water is 1:2-3;

B. Fresh brewer's grains are dried and ground into powder;

(2) Rice flour treatment: prepare a proper amount of japonica rice and glutinous rice, soak them in water for 20-40 minutes, take them out and let them dry for 20-40 minutes, then mix the japonica rice and glutinous rice into powder;

(3) Mixing material: Mixing material according to the following mixing method 1 or 2,

Mixing method 1: japonica rice flour + glutinous rice flour, use an appropriate amount of beer grains to make a soft and hard dough;

Mixing method 2: japonica rice flour + glutinous rice flour, by weight, add 5-10% japonica rice flour + glutinous rice flour weight of brewer's grain powder, then add an appropriate amount of cold water (warm water can be used in winter) to make a soft and hard dough ;

(4) Forming: After the dough in step (3) is evenly divided into small groups, knead it into a small dough with a smooth surface by hand;

(5) Wrapping powder: After the rice cake is crushed and mixed with the raw material powder at a ratio of 1:1, the powdered rice cake is evenly coated with a layer of the prepared rice cake powder;

(6) Arranging the plate: Put the Zanba billet wrapped in the medicinal powder into a large bamboo plate prepared in advance and covered with a layer of straw;

(7) Fermentation: Spread another layer of straw on top of the Zanba base, and ferment for 1-2 days at 23-30°C, and ferment when the Zanba grows 0.8-1.2cm long mold;

(8) Drying: first put the fermented zanba in situ or in a cool place to dry for 12-24 hours until the white mold on the surface disappears completely, and then it can be eaten directly or frozen, or dried or dried;

(9) Packing: Dry or vacuum packed for long-term storage.

In the production method, preferably, in step (2), the ratio of glutinous rice:japonica rice is 1-3:1 by mass.

In the production method, preferably, in the step (3), the mixing method 1: the brewer’s grains is made by adding water to fresh brewer’s grains, and the amount of water added is: fresh brewer’s grains: water is 1 :1.

According to the production method, in step (5), the glutinous rice flour includes pulverized glutinous rice flour and raw material powder (japonica rice flour + glutinous rice flour), and the ratio of each component is 1:1 by weight.

The rice dumplings are prepared by the following method: 80-100 parts of sticky rice flour, 1-1.5 parts of dried spicy Polygonum, 40-50 parts of water, take 1 part of medicinal materials, add 40-50 parts, boil with firewood until the water It is light green, cools, reaches room temperature in summer, and becomes warm water in winter; mix and infiltrate Polygonum saponica water with sticky rice flour and stir for 5-10 minutes, then knead it into small balls with a diameter of 1cm by hand, spread them on clean and tidy dry straw, The upper layer is covered with a layer of straw, then heat-preserved and fermented, then turned over 2-3 times and then dried. Said rice dumplings are also available for purchase.

The present invention has the following beneficial effects:

During the processing of rice cakes, rice cakes composed of yeast, mold and bacteria are added for fermentation, which will have an impact on the chemical composition of rice such as starch, fat, protein, etc., so that the product has both taste and flavor. Great improvement, vitamins, amino acids, mineral elements, etc. are freed from starch, and the nutritional value and digestibility of food increase. At the same time, yeast itself is rich in various vitamins, minerals and enzymes. Among them, vitamins b1 and b2, and niacin can promote development, prevent oral, lip, tongue and dermatitis reactions, and improve vision. Selenium and chromium in yeast And other minerals can anti-aging, anti-tumor, prevent arteriosclerosis, and improve the body's immunity.

Adding a certain proportion of brewer's grains in zanba can increase the cellulose content of the product, increase the food volume in the intestines and stomach, and increase the feeling of satiety; it can also promote gastrointestinal motility and relieve constipation; at the same time, dietary fiber It can also absorb harmful substances in the intestinal tract for excretion; improve the intestinal flora, provide energy and nutrition for the proliferation of probiotics, and prevent cardiovascular diseases, cancer, diabetes and other diseases.

detailed description

The present invention will be further clarified through the detailed description of specific embodiments below, but it is not intended to limit the present invention, but only for illustration.

Embodiment one:

1. Brewer's grains treatment: Take fresh beer's grains, add water and beat into beer's grains, according to the mass ratio, the amount of water added is: fresh beer's grains: water is 1:2.

2. Rice flour processing: Prepare an appropriate amount (japonica rice: glutinous rice = 1:1) of japonica rice and glutinous rice, soak them in water for 30 minutes, take them out and let them dry for 30 minutes, then mix the japonica rice and glutinous rice into powder.

3. Mixing material: mix japonica rice and glutinous rice flour with an appropriate amount of brewer's grains to form a soft and hard dough. The beer's grains are made by adding water to fresh brewer's grains. According to the mass ratio, the amount of water added is: fresh beer Bad: water is 1:1. .

4 Forming: After the dough in step 3 is evenly divided into small balls, knead them into small balls with a smooth surface by hand.

5 Wrapping powder: After the rice cake is crushed, it is mixed with the raw material powder at a ratio of 1:1, and the rolled rice cake is evenly coated with a layer of the adjusted rice powder.

Among them, rice dumplings are prepared by the following method: 80-100 parts of sticky rice flour, 1-1.5 parts of dried spicy Polygonum, 40-50 parts of water, take 1 part of medicinal materials, add 40-50 parts, boil with firewood until water It is light green, cools, reaches room temperature in summer, and becomes warm water in winter. Mix and infiltrate the spicy Polygonum grass water and sticky rice flour and stir for 5-10 minutes, then knead it into a small ball with a diameter of 1cm, spread it on a clean and tidy dry straw, cover the upper layer with a layer of straw, and carry out heat preservation and fermentation, and then After turning the nest 2-3 times, it is dried to obtain distiller's yeast, also known as rice dumplings.

You can also buy the "Yada" brand bio-type Chinese herbal medicine liqueur koji produced by Yongzhou Yada Technology Industrial Co., Ltd. using microbial fermentation technology combined with traditional Chinese herbal medicine koji technology.

The rice dumplings in the following examples are all the same as in this example.

6 Arranging the plate: Put the Zanba wrapped in the medicinal powder into a large bamboo plate prepared in advance and covered with a layer of straw.

7. Fermentation: spread a layer of straw on top of the zanba, and ferment for 1-2 days at 23-30°C, the zanba will grow 1cm-long mold, the method of fermentation judgment: pick out a fermented zanba When placed in water, it floats at first, sinks after 1 minute, and takes it out after 5 minutes. If it does not disperse when pinched by hand, it means that the fermentation is better.

8 Drying: The fermented zanba cannot be directly exposed to the sun. First, put the zanba in situ or in a cool place to dry for 12-24 hours until the white mold on the surface completely disappears. After that, it can be eaten directly or frozen, or dried or dried .

9 Packing: Dry or vacuum packed for long-term storage.

Embodiment two:

1. Processing of brewer's grains: Fresh brewer's grains are dried and ground into powder.

2. Rice flour processing: Prepare an appropriate amount (japonica rice: glutinous rice = 1:1) of japonica rice and glutinous rice, soak them in water for 30 minutes, take them out and let them dry for 30 minutes, then mix the japonica rice and glutinous rice into powder.

3. Mixing material: add brewer's grain powder to the japonica rice and glutinous rice flour, wherein, according to the weight ratio, the brewer's grain powder is 5% of the whole raw material, and add an appropriate amount of cooling water to adjust the soft and hard dough.

4 Forming: After the dough in step 3 is evenly divided into small balls, knead them into small balls with a smooth surface by hand.

5 Wrapping powder: After the rice cake is crushed, it is mixed with the raw material powder at a ratio of 1:1, and the rolled rice cake is evenly coated with a layer of the adjusted rice powder.

6 Arranging the plate: Put the Zanba wrapped in the medicinal powder into a large bamboo plate prepared in advance and covered with a layer of straw.

7. Fermentation: spread a layer of straw on top of the zanba, and ferment for 1-2 days at 23-30°C, the zanba will grow 1cm-long mold, the method of fermentation judgment: pick out a fermented zanba When placed in water, it floats at first, sinks after 1 minute, and takes it out after 5 minutes. If it does not disperse when pinched by hand, it means that the fermentation is better.

8 Drying: The fermented zanba cannot be directly exposed to the sun. First, put the zanba in situ or in a cool place to dry for 12-24 hours until the white mold on the surface completely disappears. After that, it can be eaten directly or frozen, or dried or dried .

9 Packing: Dry or vacuum packed for long-term storage.

Embodiment three:

1. Processing of brewer's grains: Fresh brewer's grains are dried and ground into powder.

2. Rice flour processing: Prepare an appropriate amount (japonica rice: japonica rice: 2:1) of japonica rice and glutinous rice, soak them in water for 30 minutes, take them out and let them dry for 30 minutes, then mix the japonica rice and glutinous rice into powder.

3. Mixing material: add brewer's grain powder to the japonica rice and glutinous rice flour, wherein, according to the weight ratio, the brewer's grain powder is 8% of the whole raw material, and add an appropriate amount of cooling water to adjust it into a soft and hard dough.

4 Forming: After the dough in step 3 is evenly divided into small balls, knead them into small balls with a smooth surface by hand.

5 Wrapping powder: After the rice cake is crushed, it is mixed with the raw material powder at a ratio of 1:1, and the rolled rice cake is evenly coated with a layer of the adjusted rice powder.

6 Arranging the plate: Put the Zanba wrapped in the medicinal powder into a large bamboo plate prepared in advance and covered with a layer of straw.

7. Fermentation: spread a layer of straw on top of the zanba, and ferment for 1-2 days at 23-30°C, the zanba will grow 1cm-long mold, the method of fermentation judgment: pick out a fermented zanba When placed in water, it floats at first, sinks after 1 minute, and takes it out after 5 minutes. If it does not disperse when pinched by hand, it means that the fermentation is better.

8 Drying: The fermented zanba cannot be directly exposed to the sun. First, put the zanba in situ or in a cool place to dry for 12-24 hours until the white mold on the surface completely disappears. After that, it can be eaten directly or frozen, or dried or dried .

9 Packing: Dry or vacuum packed for long-term storage.

Claims (5)

1. a manufacture method for distiller's grains of beer fermentation cake, comprises the following steps that:

(1) distiller's grains of beer process: by following A or the processing mode of B,

A. taking young beer grain, be beaten into distiller's grains of beer slurry after adding water, in mass ratio, wherein amount of water is: young beer grain: water is 1:1-3；

B. grinds after young beer grain drying；

(2) rice flour processes: prepares appropriate Semen oryzae sativae and Oryza glutinosa blister after 20-40 minute, pulls out and dry in the air 20-40 minute again, Semen oryzae sativae and Oryza glutinosa are mixed and is ground into powder；

(3) spice: by following spice mode 1 or 2 spice,

Spice mode 1: Semen oryzae sativae powder+glutinous rice flour, with the suitable powder ball of appropriate distiller's grains of beer slurry furnishing soft or hard；

Spice mode 2: Semen oryzae sativae powder+glutinous rice flour, by weight, adds the distiller's grains of beer powder of 5-10% Semen oryzae sativae powder+glutinous rice flour weight, then Add the powder ball that appropriate cold water furnishing soft or hard is suitable；

(4) molding: after the powder ball of step (3) is uniformly divided into little group, becomes ganoid little powder ball with hand rubbing；

(5) wrap up in powder: the medicated powder mixed homogeneously by 1:1 with raw material powder after medicated powder is broken, the cake base rubbed with the hands is uniformly wrapped up in one layer The medicated powder mixed up；

(6) balance: the cake wrapping medicated powder is put in the big bamboo tray getting out spread one layer of Caulis et Folium Oryzae in advance；

(7) fermentation: repave one layer of Caulis et Folium Oryzae on cake, ferments 1-2 days under the conditions of 23-30 DEG C, treats that cake grows 0.8- 1.2cm length mould, fermentation is the best；

(8) drying: the cake after first fermenting be placed on original place or shady and cool at dry 12-24h and be wholly absent to surface white mould, The most direct-edible or freezen protective, or dry or dry；

(9) packaging: be dried or vacuum packaging can preserve for a long time.

2. according to the manufacture method described in claim 1, it is characterised in that: in step (2), by mass, rice: Semen oryzae sativae is 1- 3:1.

3. according to the manufacture method described in claim 1, it is characterised in that: spice mode 1 in step (3): described distiller's grains of beer are starched After adding water for young beer grain, making beating forms, and in mass ratio, wherein amount of water is: young beer grain: water is 1:1.

4. according to the manufacture method described in claim 1, it is characterised in that: in step (5), medicated powder include pulverize medicine and Raw material powder (Semen oryzae sativae powder+glutinous rice flour) component, by weight, the ratio of medicine and raw material powder is 1:1-2.

5. according to the manufacture method described in claim 1, it is characterised in that: in step (5), described medicine is by following method system Standby: Oryza glutinosa powder 80-100 part, dry Herba polygoni hydropiperis 1-1.5 part, water 40-50 part, take 1 part of medical material, add 40-50 part, endure with firewood Rolling, until water is light green, cooling, in summer to room temperature, winter becomes warm water；Herba polygoni hydropiperis water is mixed with Oryza glutinosa powder infiltration and stirs Become the little ball of diameter 1cm after 5-10min with hand rubbing, be layered on the dry rice straw of neat and tidy, after one layer of Caulis et Folium Oryzae of lid is carried out on upper strata again Carry out heat-preservation fermentation, after 2-3 time is turned over nest, warp is dried and obtains again.