CN101564127B - Fermentation technique for producing red yeast with high color value - Google Patents
Fermentation technique for producing red yeast with high color value Download PDFInfo
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- CN101564127B CN101564127B CN200910111864XA CN200910111864A CN101564127B CN 101564127 B CN101564127 B CN 101564127B CN 200910111864X A CN200910111864X A CN 200910111864XA CN 200910111864 A CN200910111864 A CN 200910111864A CN 101564127 B CN101564127 B CN 101564127B
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Abstract
The invention provides a fermentation technique for producing red yeast with high color value; which includes the steps of: cleaning rice, soaking, adding additional nutrient source when soaking, regulating pH to 4.6-6.0; draining, steaming rice, spreading and cooling, inoculating liquid strain, stacking in pool and cultivating bacteria for 36-48 hours, after spreading in yeast pool, ventilating and cultivating, drying into red yeast completed product. The fermentation technique provided by the invention uses superior bacterial strain for production, and is scientific and reasonable by regulating cultivation period, pH valve and additional nutrient source, thereby the product has the advantages of bright color tone, high color valve, high productivity, short cultivation period, and good product quality. Furthermore, products with different color tones can be produced according to demands, and the preparation process flow is suitable for large scale application and has obvious economic benefit.
Description
Technical field
The invention belongs to the microbial fermentation technology field, more specifically relate to a kind of zymotechnique of producing red leaven rice with high color value.
Background technology
Red colouring agent for food, also used as a Chinese medicine is widely used in food such as yellow rice wine, vinegar, fermented bean curd traditionally; In recent years; Because monascorubin has stable in properties, hear resistance is strong; To advantages such as the protein tinting strength, tinting power are good, increase sharply in the use amount of meat products processing and field of processing of aquatic products, risen to the topmost application of red yeast rice and monascorubin.
Monascorubin derives from microorganism, is the secreted pigment of monascus, and its main component has six kinds, and red pigments (Pan Hongsu, monascorubin) is wherein arranged, each two kinds of xanthein (red colouring agent for food, also used as a Chinese medicine element, ankaflavin) and purple pigments (Pan Hong amine, monascorubramine).Red yeast rice or the monascorubin in food industry, used at present are above mixture of ingredients; Expansion along with application; Pigment is used the business and consumer difference has been appearred in the orientation that the various product color and luster requires; Tone to monascorubin has proposed new requirement, as in process of producation of Ham intestines, needing red partially tone, in dried meat floss and fish processing, needs orange partially tone.The production procedure of red yeast rice common process comprises: rice cleans, soaks (adding acid in clear water or the clear water), drains, steams rice, spreading for cooling, inoculation (red yeast rice or liquid strain), goes into pond ventilation cultivation, oven dry, finished product; Cultivation cycle: 8-9 days.Monascorubin manufacturer serves as a main standard of judging quality with the look valency mainly at present, and the look valency of the high luminance relay valency product of conventional industrial-scale production is between 2500-3500; Product look valency is on the low side, E464/E500:0.65-0.75; E500/E388:0.90-1.0; Product yield: 28-30%.Simultaneously, because the purple component is more in the red yeast rice, cause product shade dark partially.Still do not have targetedly to using the high luminance relay valency product that producer provides different tones, the application of further expansion monascorubin has been caused harmful effect.
Summary of the invention
The purpose of this invention is to provide a kind of zymotechnique of producing red leaven rice with high color value; Adopt good production bacterial strain,, sum up scientific and reasonable production technology through to cultivation cycle, pH value with add the regulation and control of nutrient source; Product shade is bright, and the look valency is high, and productive rate is high; Cultivation cycle is short; Good product quality, and can produce the product of different tones according to demand, preparation technology's flow process is fit to large-scale promotion application; Has remarkable economic efficiency.
The zymotechnique of production red leaven rice with high color value of the present invention: the flow process of said production technology is: rice is cleaned, soaked 8-14 hour; The mass ratio of rice and soaked in water is 1: 0.8-1.2; Add in the soaked in water during immersion and add nutrient source, and regulate the pH value to 4.6-6.0; Drain, steam rice, spreading for cooling, inoculation; Use liquid-spawn inoculation; Inoculum concentration is the 8-15% of rice dry weight; Go into pond windrow cultivation 36-48 hour, the cultivation temperature is after 30-36 ℃, humidity are spread out more than 85%, in Quchi, under temperature 30-36 ℃, humidity 80% above condition, ventilates to cultivating 120-144 hour, oven dry, become the red yeast rice finished product; The said nutrient source that adds is potassium dihydrogen phosphate, dipotassium hydrogen phosphate, zinc sulfate, magnesium sulfate, sodium nitrate, carbonic hydroammonium, Cobastab
1And Cobastab
6The mixture of forming, addition is the 0.2-2.0% of soaked in water weight.
Remarkable advantage of the present invention is: the fermentation condition that the present invention makes full use of red yeast rice has regulating action to the look valency and the tone of product, adopts good production bacterial strain, through to cultivation cycle, pH value with add the regulation and control of nutrient source; Sum up scientific and reasonable production technology, product shade is bright, and the look valency is high; Productive rate is high, and cultivation cycle is short, good product quality; And can produce the product of different tones according to demand, preparation technology's flow process is fit to large-scale promotion application; Has remarkable economic efficiency.
Adopt the yellow partially red yeast rice of the present invention's technology preparation, cultivation cycle: 7-8 days: through detecting, high luminance relay valency: the 5500-6500 of yellow partially red yeast rice product; E464/E500:1.05-1.15; Product yield: 35-40%.
Adopt the red partially red yeast rice of the present invention's technology preparation, cultivation cycle 7-8 days; Through detecting, high luminance relay valency: the 5100-5500 of red partially red yeast rice product; E500/E388:1.20-1.40; Product yield: 35-40%.
Description of drawings
Fig. 1 is the zymotechnique flow chart of production red leaven rice with high color value of the present invention.
The specific embodiment
Raw material rice of the present invention adopts commercially available long-grained nonglutinous rice; The bacterial strain of inoculation adopts a kind of in 116-L, 116-R or the Z6 monascus strain, is that the high-quality monascus of Foochow grand sharp letter biological products Co., Ltd screening is produced bacterial classification, and is commercially available.The culture medium of the liquid spawn of inoculation: soluble starch 30g/L, corn steep liquor 10g/L, yeast extract 5g/L, MgSO
41g/L, KH
2PO
41g/L, NaNO
31g/L, VB
110mg/L, VB
650mg/L, pH 5.5-6.0 sterilized 30 minutes for 121-126 ℃; The condition of culture of liquid spawn is: cultivated 36-48 hour under the temperature 30-36 ℃ of condition.
The proportioning that adds nutrient source that the present invention adopts according to parts by weight is: potassium dihydrogen phosphate 0.5-4 part, dipotassium hydrogen phosphate 0.5-4 part, zinc sulfate 2-8 part, magnesium sulfate 2-8 part, sodium nitrate 2-30 part, carbonic hydroammonium 2-30 part, Cobastab
10-0.1 part, Cobastab
60-0.3 part.
Masstone red leaven rice with high color value of the present invention is inclined to one side yellow hue red leaven rice with high color value or inclined to one side red color tone red leaven rice with high color value.
The flow process of yellow hue red leaven rice with high color value production technology is partially:
(1) rice is cleaned, soaked 8-14 hour, adding adds nutrient source during immersion; The said nutrient source that adds is potassium dihydrogen phosphate, dipotassium hydrogen phosphate, zinc sulfate, magnesium sulfate, sodium nitrate, carbonic hydroammonium, Cobastab
1, Cobastab
6The mixture of forming; Addition is the 0.2-2.0% of soaked in water weight, and the proportioning that adds nutrient source according to parts by weight is: potassium dihydrogen phosphate 0.5-4 part, dipotassium hydrogen phosphate 0.5-1 part, zinc sulfate 2-8 part, magnesium sulfate 2-8 part, sodium nitrate 2-10 part, carbonic hydroammonium 2-10 part, Cobastab
10-0.1 part, Cobastab
60-0.3 part; The pH value of using acetic acid to regulate soak is 4.6-5.8;
(2) drain, 100 ℃ steamed rice 5-15 minute;
(3) spreading for cooling, inoculation, inoculum concentration are the 8-15% of rice total amount;
(4) go into pond windrow cultivation 36-48 hour, the cultivation temperature is that 30-36 ℃, humidity are more than 85%;
(5) in Quchi, spread out after, under temperature 30-36 ℃, humidity 80% above condition, ventilate and cultivate 120-144 hour, oven dry, become the red yeast rice finished product.
The flow process of said inclined to one side red color tone red leaven rice with high color value production technology is:
(1) rice is cleaned, soaked 8-14 hour, adding adds nutrient source during immersion; The said nutrient source that adds is potassium dihydrogen phosphate, dipotassium hydrogen phosphate, zinc sulfate, magnesium sulfate, sodium nitrate, carbonic hydroammonium, Cobastab
1And Cobastab
6The mixture of forming; Addition is the 0.2-2.0% of soaked in water weight, and the proportioning that adds nutrient source is potassium dihydrogen phosphate 0.5-1 part, dipotassium hydrogen phosphate 0.5-4 part, zinc sulfate 2-8 part, magnesium sulfate 2-8 part, sodium nitrate 10-30 part, carbonic hydroammonium 10-30 part, Cobastab according to parts by weight
10.02-0.1 part, Cobastab
60.1-0.3 part; The pH value of using acetic acid to regulate soak is 4.6-6.0;
(2) drain, 100 ℃ steamed rice 5-15 minute;
(3) spreading for cooling, inoculation, inoculum concentration are the 8-15% of rice total amount;
(4) go into pond windrow cultivation 36-48 hour, the cultivation temperature is 30-36 ℃, and humidity is more than 85%;
(5) in Quchi, spread out after, ventilate cultivating ventilates under temperature 30-36 ℃, humidity 80% above condition cultivates 120-144 hour, oven dry, one-tenth red yeast rice finished product.
The decision method of look valency mensuration of the present invention and tone; Adopt national standard (GB 4926-1985) to measure: spectrophotometric is counted 721 smooth spectrophotometers; Calculate the look valency except that measuring at the 505nm wavelength by standard; At 388nm and 464mm absworption peak is arranged according to different component in the monascorubin, the absorption main peak of compound pigment is also measured the numerical value of each tone respectively in the characteristic of 500nm at 388nm, 464nm, 500nm place; Computational methods with reference to red yeast colour number valency in the GB draw 388 look valencys, 464 look valencys and 500 look valencys, represent with E388, E464 and E500 respectively.Judge the tone of red yeast rice with the ratio of E464/E500 and E500/E388.
The present invention is provided with the judgement index of red yeast rice product yield, and computational methods are: the red colouring agent for food, also used as a Chinese medicine Mick number after the oven dry of every hectogram long-grained nonglutinous rice raw material cultivation gained.
The condition test of the inclined to one side yellow hue red leaven rice with high color value of the present invention production technology compares:
1, the condition test of vaccination ways of the present invention is relatively:
Rice is cleaned, soaked 12 hours, and adding adds nutrient source during immersion; Saidly add the mixture that nutrient source is inorganic salts and vitamin; Addition is 0.8% of a soak quality, and the proportioning that adds nutrient source is 1 part of potassium dihydrogen phosphate, 1 part of dipotassium hydrogen phosphate, 5 parts in zinc sulfate, 5 parts in magnesium sulfate, 5 parts in sodium nitrate, 5 parts in carbonic hydroammonium, Cobastab according to parts by weight
60.1 part; The pH value of using acetic acid to regulate soak is 5.2; Drain, 100 ℃ steamed rice 6 minutes; Spreading for cooling, employing 116-R inoculation, inoculum concentration is 10% of a rice dry weight; Go into pond windrow cultivation 2 days, the cultivation temperature is that 33-35 ℃, humidity are more than 85%; After in Quchi, spreading out, under cultivation temperature 33-35 ℃, humidity 80% above condition, ventilate and cultivate after 6 days or 7 days, oven dry, become the red yeast rice finished product.Vaccination ways is respectively the solid red yeast rice bacterial classification of liquid spawn and traditional maturation, serves as to judge index with cultivation cycle, product look valency and product yield, and the result sees the following form:
| Vaccination ways | Cultivation cycle (my god) | Product look valency (E505) | Product yield (%) |
| Solid spawn | 9 | 4200 | 35 |
| Liquid spawn | 8 | 5600 | 38 |
Adopt each item index of liquid inoculation mode all to be better than the solid spawn vaccination ways as can be seen from the table; Mainly be that point is many because liquid spawn sprouts, mycelial growth and pigment produce soon; Shorten simultaneously and to dye assorted bacterium chance less, make the product yield also higher because of cultivation cycle.
2, the test of the representative condition of the inclined to one side yellow hue red leaven rice with high color value of the present invention production technology is relatively:
Rice is cleaned, soaked 12 hours, and adding adds nutrient source during immersion; Saidly add the mixture that nutrient source is inorganic salts and vitamin; Addition is respectively 0%, 0.2%, 0.4% and 0.8% of soak quality, and the proportioning that adds nutrient source is 1 part of potassium dihydrogen phosphate, 1 part of dipotassium hydrogen phosphate, 5 parts in zinc sulfate, 5 parts in magnesium sulfate, 5 parts in sodium nitrate, 5 parts in carbonic hydroammonium, Cobastab according to parts by weight
60.1 part; The pH value of using acetic acid to regulate soak is 5.2; Drain, 100 ℃ steamed rice 6 minutes; Spreading for cooling, employing 116-R inoculation, inoculum concentration is 10% of a rice dry weight; Go into pond windrow cultivation 2 days, the cultivation temperature is that 33-35 ℃, humidity are more than 85%; After in Quchi, spreading out, under cultivation temperature 33-35 ℃, humidity 80% above condition, ventilate and cultivate after 6 days, oven dry, become the red yeast rice finished product.Look valency, color harmony yield with product serve as to judge index, and the result sees the following form:
| Tested number | Add nutrient source dosage (%) | Look valency (E505) | Tone (E464/E500) | Product yield (%) |
| 1 | 0 | 2800 | 0.67 | 28 |
| 2 | 0.2 | 5200 | 1.05 | 34 |
| 3 | 0.4 | 5700 | 1.07 | 37 |
| 4 | 0.8 | 5600 | 1.12 | 38 |
From last table results suggest, each item index of having added three processing that add nutrient source obviously is superior to the processing 1 as the common process contrast; The look valency of three processing is respectively 186%, 204% and 200% of contrast, and the product yield is respectively 121%, 132% and 136% of contrast, and the tone index of product also has significantly raising.
3, the test of the representative condition of the inclined to one side red color tone red leaven rice with high color value of the present invention production technology is relatively:
Rice is cleaned, soaked 12 hours, and adding adds nutrient source during immersion; Saidly add the mixture that nutrient source is inorganic salts and vitamin; Addition is respectively 0%, 1.0%, 1.5% and 2.0% of soak quality, and the proportioning that adds nutrient source is 1 part of potassium dihydrogen phosphate, 1 part of dipotassium hydrogen phosphate, 5 parts in zinc sulfate, 5 parts in magnesium sulfate, 15 parts in sodium nitrate, 15 parts in carbonic hydroammonium, Cobastab according to parts by weight
10.04 part, Cobastab
60.2 part; The pH value of using acetic acid to regulate soak is 5.8; Drain, 100 ℃ steamed rice 6 minutes; Spreading for cooling, employing 116-L inoculation, inoculum concentration is 10% of a rice dry weight; Go into pond windrow cultivation 2 days, the cultivation temperature is that 33-35 ℃, humidity are more than 85%; After in Quchi, spreading out, under cultivation temperature 33-35 ℃, humidity 80% above condition, ventilate and cultivate after 6 days, oven dry, become the red yeast rice finished product.Look valency, color harmony yield with product serve as to judge index, and the result sees the following form:
| Tested number | Add nutrient source dosage (%) | Look valency (E505) | Tone (E500/E388) | Product yield (%) |
| 1 | 0 | 2800 | 0.92 | 28 |
| 2 | 1 | 5200 | 1.22 | 36 |
| 3 | 1.5 | 5500 | 1.28 | 38 |
| 4 | 2 | 5200 | 1.36 | 37 |
From last table results suggest, each item index of having added three processing that add nutrient source obviously is superior to the processing 1 as the common process contrast; The look valency of three processing is respectively 186%, 196% and 186% of contrast, and the product yield is respectively 129%, 136% and 132% of contrast, and the tone index of product also has significantly raising.
Below be embodiments of the invention, further specify the present invention, but the present invention not only is limited to this;
Embodiment
Embodiment 1
The yellow hue red leaven rice with high color value is produced partially
(1) rice is cleaned, soaked 12 hours, adding adds nutrient source during immersion; Saidly add the mixture that nutrient source is inorganic salts and vitamin; Addition is 0.8% of a soak quality, and the proportioning that adds nutrient source is 1 part of potassium dihydrogen phosphate, 1 part of dipotassium hydrogen phosphate, 5 parts in zinc sulfate, 5 parts in magnesium sulfate, 5 parts in sodium nitrate, 5 parts in carbonic hydroammonium, Cobastab according to parts by weight
60.1 part; The pH value of using acetic acid to regulate soak is 5.2;
(2) drain, 100 ℃ steamed rice 6 minutes;
(3) spreading for cooling, employing 116-R inoculation, inoculum concentration is 10% of a rice dry weight;
(4) go into pond windrow cultivation 48 hours, the cultivation temperature is that 33-35 ℃, humidity are more than 85%;
(5) in Quchi, spread out after, under cultivation temperature 33-35 ℃, humidity 80% above condition, ventilate and cultivate 144 hours, oven dry, become the red yeast rice finished product.
More than, the fluid nutrient medium of the bacterial strain of inoculation: soluble starch 30g/L, corn steep liquor 10g/L, yeast extract 5g/L, MgSO
41g/L, KH
2PO
41g/L, NaNO
31g/L, VB
110mg/L, VB
650mg/L, pH 5.5-6.0 sterilized 30 minutes for 121-126 ℃; The condition of culture of liquid spawn is: cultivated 40 hours under the temperature 32-34 ℃ of condition.
Adopt the inclined to one side yellow hue red leaven rice with high color value product of producing under this condition, through detecting look valency: 5600; Product yield: 38%; E464/E500:1.12.
Embodiment 2
The yellow hue red leaven rice with high color value is produced partially
Rice is cleaned, soaked 8 hours, and adding adds nutrient source during immersion; Saidly add the mixture that nutrient source is inorganic salts and vitamin; Addition is 0.3% of a soak quality, and the proportioning that adds nutrient source according to parts by weight is: 0.5 part of potassium dihydrogen phosphate, 0.5 part of dipotassium hydrogen phosphate, 4 parts in zinc sulfate, 4 parts in magnesium sulfate, 3 parts in sodium nitrate, 3 parts in carbonic hydroammonium, Cobastab
60.05 part; The pH value of using acetic acid to regulate soak is 4.6;
(1) drain, 100 ℃ steamed rice 8 minutes;
(2) spreading for cooling, employing 116-L inoculation, inoculum concentration is 8% of a rice dry weight;
(3) go into pond windrow cultivation 40 hours, the cultivation temperature is that 33-35 ℃, humidity are more than 85%;
(4) in Quchi, spread out after, under cultivation temperature 33-35 ℃, humidity 80% above condition, ventilate and cultivate 120 hours, oven dry, become the red yeast rice finished product.
More than, the fluid nutrient medium of the bacterial strain of inoculation: soluble starch 30g/L, corn steep liquor 10g/L, yeast extract 5g/L, MgSO
41g/L, KH
2PO
41g/L NaNO
31g/L, VB
110mg/L, VB
650mg/L, pH 5.5-6.0 sterilized 30 minutes for 121-126 ℃; The condition of culture of liquid spawn is: cultivated 36 hours under the temperature 32-34 ℃ of condition.
Adopt the inclined to one side yellow hue red leaven rice with high color value product of producing under this condition, through detecting look valency: 5500; Product yield: 39%; E464/E500:1.13.
Embodiment 3
The yellow hue red leaven rice with high color value is produced partially
(1) rice is cleaned, soaked 14 hours, adding adds nutrient source during immersion; Saidly add the mixture that nutrient source is inorganic salts and vitamin; Addition is 1.3% of a soak quality, and the proportioning that adds nutrient source according to parts by weight is: 1 part of potassium dihydrogen phosphate, 2 parts of dipotassium hydrogen phosphates, 8 parts in zinc sulfate, 8 parts in magnesium sulfate, 5 parts in sodium nitrate, 8 parts in carbonic hydroammonium, Cobastab
10.1 part, Cobastab
60.3 part; The pH value of using acetic acid to regulate soak is 5.8;
(2) drain, 100 ℃ steamed rice 15 minutes;
(3) spreading for cooling, employing Z6 inoculation, inoculum concentration is 13% of a rice dry weight;
(4) go into pond windrow cultivation 36 hours, the cultivation temperature is that 33-35 ℃, humidity are more than 85%;
(5) in Quchi, spread out after, under cultivation temperature 33-35 ℃, humidity 80% above condition, ventilate and cultivate 144 hours, oven dry, become the red yeast rice finished product.
More than, the fluid nutrient medium of the bacterial strain of inoculation: soluble starch 30g/L, corn steep liquor 10g/L, yeast extract 5g/L, MgSO
41g/L, KH
2PO
41g/L NaNO
31g/L, VB
110mg/L, VB
650mg/L, pH 5.5-6.0 sterilized 30 minutes for 121-126 ℃; The condition of culture of liquid spawn is: cultivated 48 hours under the temperature 32-34 ℃ of condition.
Adopt the inclined to one side yellow hue red leaven rice with high color value product of producing under this condition, through detecting look valency: 5700; Product yield: 37%; E464/E500:1.09.
Embodiment 4
Inclined to one side red color tone red leaven rice with high color value production technology:
(1) rice is cleaned, soaked 12 hours, adding adds nutrient source during immersion; Saidly add the mixture that nutrient source is inorganic salts and vitamin; Addition is 1.2% of a soak quality, and the proportioning that adds nutrient source according to parts by weight is: 1 part of potassium dihydrogen phosphate, 1 part of dipotassium hydrogen phosphate, 5 parts in zinc sulfate, 5 parts in magnesium sulfate, 15 parts in sodium nitrate, 15 parts in carbonic hydroammonium, Cobastab
10.04 part, Cobastab
60.2 part; The pH value of using acetic acid to regulate soak is 5.8;
(2) drain, 100 ℃ steamed rice 6 minutes;
(3) spreading for cooling, employing 116-L inoculation, inoculum concentration is 10% of a rice dry weight;
(4) go into pond windrow cultivation 48 hours, the cultivation temperature is 33-35 ℃, and humidity is more than 85%;
(5) in Quchi, spread out after, ventilate to cultivate 144 hours, oven dry under the humidity 80% above condition, become the red yeast rice finished product.
More than, the fluid nutrient medium of the bacterial strain of inoculation: soluble starch 30g/L, corn steep liquor 10g/L, yeast extract 5g/L, MgSO
41g/L, KH
2PO
41g/L, NaNO
31g/L, VB
110mg/L, VB
650mg/L, pH 5.5-6.0 sterilized 30 minutes for 121-126 ℃; The condition of culture of liquid spawn is: cultivated 48 hours under the temperature 32-34 ℃ of condition.
Adopt the inclined to one side red color tone red leaven rice with high color value product of producing under this condition, through detecting look valency: 5500; Product yield: 39%; E500/E388:1.36.
Embodiment 5
The red color tone red leaven rice with high color value is produced partially
(1) rice is cleaned, soaked 8 hours, adding adds nutrient source during immersion; Saidly add the mixture that nutrient source is inorganic salts and vitamin; Addition is 0.4% of a soak quality, and the proportioning that adds nutrient source is 0.5 part of potassium dihydrogen phosphate, 0.5 part of dipotassium hydrogen phosphate, 3 parts in zinc sulfate, 3 parts in magnesium sulfate, 15 parts in sodium nitrate, 10 parts in carbonic hydroammonium, Cobastab according to parts by weight
10.02 part, Cobastab
60.1 part; The pH value of using acetic acid to regulate soak is 5.0;
(2) drain, 100 ℃ steamed rice 6 minutes;
(3) spreading for cooling, employing 116-R inoculation, inoculum concentration is 8% of a rice dry weight;
(4) go into pond windrow cultivation 40 hours, the cultivation temperature is 33-35 ℃, and humidity is more than 85%;
(5) in Quchi, spread out after, ventilate to cultivate 120 hours, oven dry under the humidity 80% above condition, become the red yeast rice finished product.More than, the fluid nutrient medium of the bacterial strain of inoculation: soluble starch 30g/L, corn steep liquor 10g/L, yeast extract 5g/L, MgSO
41g/L, KH
2PO
41g/L, NaNO
31g/L, VB
110mg/L, VB
650mg/L, pH 5.5-6.0 sterilized 30 minutes for 121-126 ℃; The condition of culture of liquid spawn is: cultivated 40 hours under the temperature 32-34 ℃ of condition.
Adopt the inclined to one side red color tone red leaven rice with high color value product of producing under this condition, through detecting look valency: 5100; Product yield: 39%; E500/E388:1.23.
Embodiment 6
(1) rice is cleaned, soaked 14 hours, adding adds nutrient source during immersion; Saidly add the mixture that nutrient source is inorganic salts and vitamin; Addition is 1.8% of a soak quality, and the proportioning that adds nutrient source is 1 part of potassium dihydrogen phosphate, 1 part of dipotassium hydrogen phosphate, 6 parts in zinc sulfate, 6 parts in magnesium sulfate, 25 parts in sodium nitrate, 25 parts in carbonic hydroammonium, Cobastab according to parts by weight
10.1 part, Cobastab
60.25 part; The pH value of using acetic acid to regulate soak is 5.6;
(2) drain, 100 ℃ steamed rice 15 minutes;
(3) spreading for cooling, employing Z6 inoculation, inoculum concentration is 15% of a rice dry weight;
(4) go into pond windrow cultivation 36 hours, the cultivation temperature is 33-35 ℃, and humidity is more than 85%;
(5) in Quchi, spread out after, ventilate to cultivate 140 hours, oven dry under the humidity 80% above condition, become the red yeast rice finished product.
More than, the fluid nutrient medium of the bacterial strain of inoculation: soluble starch 30g/L, corn steep liquor 10g/L, yeast extract 5g/L, MgSO
41g/L, KH
2PO
41g/L, NaNO
31g/L, VB
110mg/L, VB
650mg/L, pH 5.5-6.0 sterilized 30 minutes for 121-126 ℃; The condition of culture of liquid spawn is: cultivated 48 hours under the temperature 32-34 ℃ of condition.
Adopt the inclined to one side red color tone red leaven rice with high color value product of producing under this condition, through detecting look valency: 5300; Product yield: 37%; E500/E388:1.32.
Claims (7)
1. zymotechnique of producing red leaven rice with high color value; It is characterized in that: the flow process of said production technology is: rice is cleaned, soaked 8-14 hour; The mass ratio of rice and soaked in water is 1: 0.8-1.2 adds in the soaked in water during immersion and adds nutrient source, and regulates the pH value to 4.6-6.0; Drain, steam rice, spreading for cooling, inoculation; Use liquid-spawn inoculation; The bacterial strain of inoculation adopts a kind of in 116-L, 116-R or the Z6 monascus strain, and inoculum concentration is the 8-15% of rice dry weight, goes into pond windrow cultivation 36-48 hour; The cultivation temperature is after 30-36 ℃, humidity are spread out more than 85%, in Quchi, under temperature 30-36 ℃, humidity 80% above condition, ventilates to cultivating 120-144 hour, oven dry, become the red yeast rice finished product; The said nutrient source that adds is potassium dihydrogen phosphate, dipotassium hydrogen phosphate, zinc sulfate, magnesium sulfate, sodium nitrate, carbonic hydroammonium, Cobastab
1And Cobastab
6The mixture of forming, addition is the 0.2-2.0% of soaked in water weight; The said proportioning that adds nutrient source according to parts by weight is: potassium dihydrogen phosphate 0.5-4 part, dipotassium hydrogen phosphate 0.5-4 part, zinc sulfate 2-8 part, magnesium sulfate 2-8 part, sodium nitrate 2-30 part, carbonic hydroammonium 2-30 part, Cobastab
10-0.1 part, Cobastab
60-0.3 part; Said red leaven rice with high color value is inclined to one side yellow hue red leaven rice with high color value or inclined to one side red color tone red leaven rice with high color value.
2. the zymotechnique of production red leaven rice with high color value according to claim 1 is characterized in that: said rice adopts long-grained nonglutinous rice.
3. the zymotechnique of production red leaven rice with high color value according to claim 1 is characterized in that: the culture medium of the liquid spawn of said inoculation: soluble starch 30g/L, corn steep liquor 10g/L, yeast extract 5g/L, MgSO
4Lg/L, KH
2PO
4Lg/L, NaNO
3Lg/L, Cobastab
110mg/L, Cobastab
650mg/L, pH 5.5-6.0 sterilized 30 minutes for 121-126 ℃; The condition of culture of liquid spawn is: cultivated 36-48 hour under the temperature 30-36 ℃ of condition.
4. the zymotechnique of production red leaven rice with high color value according to claim 1 is characterized in that: the flow process of said inclined to one side yellow hue red leaven rice with high color value production technology is:
(1) rice is cleaned, soaked 8-14 hour, adding adds nutrient source during immersion; The said nutrient source that adds is potassium dihydrogen phosphate, dipotassium hydrogen phosphate, zinc sulfate, magnesium sulfate, sodium nitrate, carbonic hydroammonium, Cobastab
1, Cobastab
6The mixture of forming; Addition is the 0.2-2.0% of soaked in water weight, and the proportioning that adds nutrient source according to parts by weight is: potassium dihydrogen phosphate 0.5-4 part, dipotassium hydrogen phosphate 0.5-1 part, zinc sulfate 2-8 part, magnesium sulfate 2-8 part, sodium nitrate 2-10 part, carbonic hydroammonium 2-10 part, Cobastab
10-0.1 part, Cobastab
60-0.3 part; The pH value of using acetic acid to regulate soak is 4.6-5.8;
(2) drain, 100 ℃ steamed rice 5-15 minute;
(3) spreading for cooling, inoculation, inoculum concentration are the 8-15% of rice dry weight;
(4) go into pond windrow cultivation 36-48 hour, the cultivation temperature is that 30-36 ℃, humidity are more than 85%;
(5) in Quchi, spread out after, under temperature 30-36 ℃, humidity 80% above condition, ventilate and cultivate 120-144 hour, oven dry, become the red yeast rice finished product.
5. the zymotechnique of production red leaven rice with high color value according to claim 4 is characterized in that: the flow process of said inclined to one side yellow hue red leaven rice with high color value production technology is:
(1) rice is cleaned, soaked 12 hours, adding adds nutrient source during immersion; The said nutrient source that adds is potassium dihydrogen phosphate, dipotassium hydrogen phosphate, zinc sulfate, magnesium sulfate, sodium nitrate, carbonic hydroammonium and Cobastab
6Mixture, addition is 0.8% of a soak quality, the proportioning that adds nutrient source according to parts by weight is: 1 part of potassium dihydrogen phosphate, 1 part of dipotassium hydrogen phosphate, 5 parts in zinc sulfate, 5 parts in magnesium sulfate, 5 parts in sodium nitrate, 5 parts in carbonic hydroammonium, Cobastab
60.1 part; The pH value of using acetic acid to regulate soak is 5.2;
(2) drain, 100 ℃ steamed rice 6 minutes;
(3) spreading for cooling, employing 116-R inoculation, inoculum concentration is 10% of a rice dry weight;
(4) go into pond windrow cultivation 48 hours, the cultivation temperature is that 33-35 ℃, humidity are more than 85%;
(5) in Quchi, spread out after, under cultivation temperature 33-35 ℃, humidity 80% above condition, ventilate and cultivate 144 hours, oven dry, become the red yeast rice finished product.
6. the zymotechnique of production red leaven rice with high color value according to claim 1 is characterized in that: the flow process of said inclined to one side red color tone red leaven rice with high color value production technology is:
(1) rice is cleaned, soaked 8-14 hour, adding adds nutrient source during immersion; The said nutrient source that adds is potassium dihydrogen phosphate, dipotassium hydrogen phosphate, zinc sulfate, magnesium sulfate, sodium nitrate, carbonic hydroammonium, Cobastab
1And Cobastab
6The mixture of forming; Addition is the 0.2-2.0% of soaked in water weight, and the proportioning that adds nutrient source is potassium dihydrogen phosphate 0.5-1 part, dipotassium hydrogen phosphate 0.5-4 part, zinc sulfate 2-8 part, magnesium sulfate 2-8 part, sodium nitrate 10-30 part, carbonic hydroammonium 10-30 part, Cobastab according to parts by weight
10.02-0.1 part, Cobastab
60.1-0.3 part; The pH value of using acetic acid to regulate soak is 4.6-6.0;
(2) drain, 100 ℃ steamed rice 5-15 minute;
(3) spreading for cooling, inoculation, inoculum concentration are the 8-15% of rice dry weight;
(4) go into pond windrow cultivation 36-48 hour, the cultivation temperature is 30-36 ℃, and humidity is more than 85%;
(5) in Quchi, spread out after, ventilate cultivating ventilates under temperature 30-36 ℃, humidity 80% above condition cultivates 120-144 hour, oven dry, one-tenth red yeast rice finished product.
7. the zymotechnique of production red leaven rice with high color value according to claim 6 is characterized in that: the flow process of said inclined to one side red color tone red leaven rice with high color value production technology is:
(1) rice is cleaned, soaked 12 hours, adding adds nutrient source during immersion; The said nutrient source that adds is potassium dihydrogen phosphate, dipotassium hydrogen phosphate, zinc sulfate, magnesium sulfate, sodium nitrate, carbonic hydroammonium, Cobastab
1And Cobastab
6Mixture, addition is 1.2% of a soak quality, the proportioning that adds nutrient source according to parts by weight is: 1 part of potassium dihydrogen phosphate, 1 part of dipotassium hydrogen phosphate, 5 parts in zinc sulfate, 5 parts in magnesium sulfate, 15 parts in sodium nitrate, 15 parts in carbonic hydroammonium, Cobastab
10.04 part, Cobastab
60.2 part; The pH value of using acetic acid to regulate soak is 5.8;
(2) drain, 100 ℃ steamed rice 6 minutes;
(3) spreading for cooling, employing 116-R inoculation, inoculum concentration is 10% of a rice dry weight;
(4) go into pond windrow cultivation 48 hours, the cultivation temperature is 33-35 ℃, and humidity is more than 85%;
(5) in Quchi, spread out after, under temperature 33-35 ℃, humidity 80% above condition, ventilate and cultivate 144 hours, oven dry, become the red yeast rice finished product.
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| CN102144747A (en) * | 2010-12-22 | 2011-08-10 | 晨光生物科技集团股份有限公司 | Method for preparing red yeast rice or red yeast rice powder from black rice slag after pigment extraction |
| CN102550940B (en) * | 2011-12-27 | 2014-11-12 | 晨光生物科技集团股份有限公司 | Method for quickly producing red yeast rice with high pigment value |
| CN102630868B (en) * | 2012-05-08 | 2013-09-18 | 福建省农业科学院农业工程技术研究所 | Fermentation process for producing orange red yeast rice and product thereof |
| CN103933078A (en) * | 2013-01-20 | 2014-07-23 | 杭州桐君堂生物科技有限公司 | Traditional Chinese medicine red yeast rice producing technology |
| CN103468748A (en) * | 2013-09-14 | 2013-12-25 | 福建正味生物科技有限公司 | Method for adjusting and controlling pigment transformation in red yeast rice fermentation process |
| CN107095144B (en) * | 2017-06-07 | 2020-09-22 | 长江大学 | Preparation method of high-color-rank red yeast rice |
| CN108342292B (en) * | 2018-04-24 | 2021-06-25 | 浙江五味和食品有限公司 | Method for producing rice vinegar by utilizing deep fermentation of traditional rose vinegar rice grain koji |
| CN111304093B (en) * | 2019-12-23 | 2021-12-28 | 天津科技大学 | Monascus for preparing monascin C and method for preparing monascin C by using monascin C |
| CN112450369A (en) * | 2020-11-27 | 2021-03-09 | 湖南微著生物科技有限公司 | Preparation method of red yeast rice |
| CN112602880B (en) * | 2020-12-14 | 2022-06-24 | 安徽农业大学 | Method for improving color value of red yeast rice produced by yeast fermentation |
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