CN102630868A - Fermentation process for producing orange red yeast rice and product thereof - Google Patents
Fermentation process for producing orange red yeast rice and product thereof Download PDFInfo
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Abstract
The invention provides a fermentation process for producing orange red yeast rice and a product thereof; rice is cleaned and soaked in soaking water, an additional nutrient source is added to the soaking water, and the pH of the soaking water is adjusted; when the soaking is finished, the rice is drained, steamed and cooled by spreading and is inoculated, liquid strain is used for inoculation, then the rice is stocked in a yeast rice pool and cultivated, when the cultivation is finished, the rice is spread in the yeast rice pool, is cultivated under ventilation, and dried, so that the red yeast rice finished product is obtained; the fermentation process is characterized in that the additional nutrient source is the mixture consisting of potassium dihydrogen phosphate, dipotassium hydrogen phosphate, zinc sulfate, magnesium sulfate, ferrous sulfate, sodium nitrate, ammonium nitrate, ammonium bicarbonate, folic acid and vitamin B6, and the quantity of the additional nutrient source added to the soaking water is 0.5-4.5% of the weight of the soaking water. The highest color value of the red yeast rice product is 4500-5000u/g; and the hue (E500-E388) is 0.35-0.50. The product is bright in hue, high in color value and good in quality, and further, the fermentation process flow is suitable for large-scale popularization and application; and remarkable economic benefit is obtained.
Description
Technical field
The invention belongs to the microbial fermentation technology field, more specifically relate to zymotechnique of a kind of production orange colour red yeast rice and products thereof.
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; It is the secreted pigment of monascus; 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 2500-3500u/g; 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.Applicant 2009-05-27; The patent No. is in the disclosed patent documentation of 200910111864.X; It is high to disclose a kind of product look valency, and the zymotechnique of the production red leaven rice with high color value that the product yield is also higher is specially the yellow partially red yeast rice of preparation; Cultivation cycle: 7-8 days: through detecting, high luminance relay valency: the 5500-6500u/g of yellow partially red yeast rice product; E464/E500:1.05-1.15; Product yield: 35-40%; The red partially red yeast rice of preparation, cultivation cycle 7-8 days; Through detecting, high luminance relay valency: the 5100-5500u/g of red partially red yeast rice product; E500/E388:1.20-1.40; Product yield: 35-40%.But the zymotechnique that does not also have at present production orange colour red yeast rice, i.e. the zymotechnique of yellow more partially red yeast rice, high luminance relay valency: the 4500-5000u/g of its product; Tone (E500/E388): 0.35-0.50; Product yield: 35-40%.
Summary of the invention
The zymotechnique that the purpose of this invention is to provide a kind of production orange colour red yeast rice; Mainly add the component and the weight of nutrient source through control, parameters such as assist control bacterial strain kind and cultivation cycle, pH value sum up scientific and reasonable production technology; Product shade is bright; The look valency is high, and productive rate is high, and cultivation cycle is short; Good product quality, 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: rice is cleaned and puts into soaked in water and soak, and adding adds nutrient source and regulates pH in the soaked in water; Immersion drains, steams rice, spreading for cooling, inoculation after accomplishing, and liquid spawn is used in inoculation, goes into pond windrow cultivation afterwards, and cultivation is spread out in Quchi after accomplishing, the cultivation of ventilating, oven dry, one-tenth red yeast rice finished product; It is characterized in that: the said nutrient source mixture that following material forms by following weight proportion of serving as reasons that adds: potassium dihydrogen phosphate 0.5-4 part, dipotassium hydrogen phosphate 0.5-4 part, zinc sulfate 2-8 part, magnesium sulfate 2-8 part, ferrous sulfate 0.2-3 part, sodium nitrate 2-30 part, ammonium nitrate 2-30 part, carbonic hydroammonium 2-30 part, folic acid 0-0.1 part, vitamin B6 0-0.3 part, addition is the 0.5-4.5% of soaked in water weight.
Adopt the orange colour red yeast rice of the present invention's technology preparation, cultivation cycle: 7-8 days: through detecting, high luminance relay valency: the 4500-5000u/g of red yeast rice product; Tone (E500/E388): 0.35-0.50; Product yield: 35-40%.
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; Cultivation cycle is short, good product quality, and preparation technology's flow process is fit to large-scale promotion application; Has remarkable economic efficiency.
Description of drawings
Fig. 1 is the zymotechnique flow chart of production high luminance relay valency orange colour red yeast rice 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, CICC5032 and the CICC5015 monascus strain, and preceding two kinds of high-quality monascuses production bacterial classifications for the screening of the grand sharp letter biological products in Foochow Co., Ltd, back two kinds are the preservation bacterial classifications of Chinese industrial microorganism fungus kind preservation administrative center (CICC).The culture medium of the liquid spawn of said inoculation: soluble starch 25-30g/L, corn steep liquor 8-11g/L, yeast extract 4-6g/L, MgSO
40.8-1.2g/L, KH
2PO
40.8-1.2g/L, NaNO
30.8-1.2g/L, VB
18-12mg, VB
640-60mg/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, ferrous sulfate 0.2-3 part, sodium nitrate 2-30 part, ammonium nitrate 2-30 part, carbonic hydroammonium 2-30 part, folic acid 0-0.1 part, Cobastab
60-0.3 part.
The finished product of production of the present invention is the orange colour red yeast rice.
Tabulation replenishes detailed characteristic parameter index
| Name of product | The look valency | Tone (E500/E388) | The product yield |
| The orange colour red yeast rice | 4500-5000 | 0.35-0.50 | 35-40% |
The technological process of production of said orange colour red yeast rice is:
(1) long-grained nonglutinous 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, ferrous sulfate, sodium nitrate, ammonium nitrate, carbonic hydroammonium, folic acid and Cobastab
6The mixture of forming; Addition is the 0.5-4.5% of soaked in water weight, and 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, ferrous sulfate 0.2-3 part, sodium nitrate 2-30 part, ammonium nitrate 2-30 part, carbonic hydroammonium 2-30 part, folic acid 0-0.1 part, Cobastab
60-0.3 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 long-grained nonglutinous 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 decision method of look valency mensuration of the present invention and tone; Adopt national standard (GB 4926-2008) to measure: spectrophotometric is counted 721 smooth spectrophotometers; Calculate the look valency except that measuring at the 505nm wavelength by standard; At 388nm, the absorption main peak of compound pigment is also measured the numerical value of each tone respectively in the characteristic of 500nm at 388nm, 500nm place according to the absorption main peak of yellow color component in the monascorubin; Computational methods with reference to red yeast colour number valency in the GB draw 388 look valencys and 500 look valencys, represent with E388 and E500 respectively.Judge the tone of red yeast rice with the ratio of 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.
Below the condition test about inclined to one side yellow hue red leaven rice with high color value production technology in a kind of zymotechnique of producing red leaven rice with high color value of declaring before the zymotechnique of production orange colour red yeast rice of the present invention and the applicant is compared, the product of the two generation is specifically compared:
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 2% of a soak quality; The proportioning that adds nutrient source is 1 part of potassium dihydrogen phosphate, 1 part of dipotassium hydrogen phosphate, 5 parts in zinc sulfate, 3 parts in magnesium sulfate, 0.5 part in ferrous sulfate, 10 parts in sodium nitrate, 15 parts in ammonium nitrate, 15 parts in carbonic hydroammonium, 0.1 part in folic acid according to parts by weight, 0.2 part of vitamin B6; The pH value of using acetic acid to regulate soak is 5.2; Drain, 100 ℃ steamed rice 8 minutes; Spreading for cooling, employing CICC5015 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 | 3560 | 35 |
| Liquid spawn | 8 | 4680 | 38 |
2, the patent No. be the inclined to one side yellow hue red leaven rice with high color value production technology put down in writing among the 2009101111864.X condition test relatively:
A handles: the patent No. is the inclined to one side yellow hue red leaven rice with high color value production technology of putting down in writing among the 200910111864.X: 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.
B handles: orange colour red yeast rice production technology of the present invention: 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, 1 part of potassium dihydrogen phosphate, 1 part of dipotassium hydrogen phosphate, 3 parts in zinc sulfate, 3 parts in magnesium sulfate, 0.8 part in ferrous sulfate, 8 parts in sodium nitrate, 10 parts in ammonium nitrate, 10 parts in carbonic hydroammonium, 0.08 part in folic acid, Cobastab
60.1 part.
Below be common culture process: 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.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:
From table, can find out the two because of adding the nutrient source difference, product look valency and product shade have significant difference.The product look valency of two kinds of processing modes all is higher than traditional handicraft, but the A processing is higher; Can find out from the data of product shade that B handles and obviously handle Huang Deduo than A.
The representative condition test of production orange colour red yeast rice technology of the present invention is compared:
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%, 0.5%, 1.5% and 2.5% 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, 0.8 part in ferrous sulfate, 8 parts in sodium nitrate, 10 parts in ammonium nitrate, 10 parts in carbonic hydroammonium, 0.05 part in folic acid, 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:
Can find out from last table result, add the specific each item index that adds three processing of nutrient source and obviously be superior to being much higher than control group that the tone of product is obvious prejudice Huang also as look valency and the product yield of 1, three processing of processing of common process contrast.Below be embodiments of the invention, further specify the present invention, but the present invention not only is limited to this;
Embodiment
Embodiment 1
(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, ferrous sulfate, sodium nitrate, ammonium nitrate, carbonic hydroammonium, folic acid and Cobastab
6Mixture; Addition is 2% of a soak quality, and the proportioning that adds nutrient source according to parts by weight is: 1 part of potassium dihydrogen phosphate, 0.5 part of dipotassium hydrogen phosphate, 8 parts in zinc sulfate, 8 parts in magnesium sulfate, 3 parts in ferrous sulfate, 2 parts in sodium nitrate, 2 parts in ammonium nitrate, 10 parts in carbonic hydroammonium, 0.1 part in folic acid, Cobastab
60.3 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 40 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 124 hours, oven dry, become the red yeast rice finished product.
More than, the fluid nutrient medium of the bacterial strain of inoculation: soluble starch 25g/L, corn steep liquor 11g/L, yeast extract 6g/L, MgSO
40.8g/L, KH
2PO
40.8g/L, NaNO
30.8g/L, VB
112mg/L, VB
660mg/L, pH5.5-6.0 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 production orange colour red yeast rice product of producing under this condition, through detecting look valency: 4860u/g; Product yield: 38%; Tone (E500/E388): 0.42.
Embodiment 2
(1) rice is cleaned, soaked 8 hours, adding adds nutrient source during immersion; The said nutrient source that adds is potassium dihydrogen phosphate, dipotassium hydrogen phosphate, zinc sulfate, magnesium sulfate, ferrous sulfate, sodium nitrate, ammonium nitrate, carbonic hydroammonium, folic acid and Cobastab
6Mixture; Addition is 1% of a soak quality, and the proportioning that adds nutrient source according to parts by weight is: 4 parts of potassium dihydrogen phosphates, 4 parts of dipotassium hydrogen phosphates, 7 parts in zinc sulfate, 2 parts in magnesium sulfate, 2 parts in ferrous sulfate, 20 parts in sodium nitrate, 30 parts in ammonium nitrate, 30 parts in carbonic hydroammonium, Cobastab
60.25 part; The pH value of using acetic acid to regulate soak is 6.0;
(2) drain, 100 ℃ steamed rice 8 minutes;
(3) spreading for cooling, employing 116-L inoculation, inoculum concentration is 13% 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.
More than, the fluid nutrient medium of the bacterial strain of inoculation: soluble starch 28g/L, corn steep liquor 8g/L, yeast extract 4g/L, MgSO
41.2g/L, KH
2PO
41.2g/L, NaNO
31.2g/L, VB
18mg/L, VB
640mg/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 production orange colour red yeast rice product of producing under this condition, through detecting look valency: 4620u/g; Product yield: 37%; Tone (E500/E388): 0.36.
Embodiment 3
(1) rice is cleaned, soaked 14 hours, adding adds nutrient source during immersion; The said nutrient source that adds is potassium dihydrogen phosphate, dipotassium hydrogen phosphate, zinc sulfate, magnesium sulfate, ferrous sulfate, sodium nitrate, ammonium nitrate, carbonic hydroammonium, folic acid and Cobastab
6Mixture; Addition is 4% of a soak quality, and the proportioning that adds nutrient source according to parts by weight is: 0.5 part of potassium dihydrogen phosphate, 1 part of dipotassium hydrogen phosphate, 0.5 part in zinc sulfate, 5 parts in magnesium sulfate, 0.2 part in ferrous sulfate, 30 parts in sodium nitrate, 10 parts in ammonium nitrate, 2 parts in carbonic hydroammonium, 0.04 part in folic acid; The pH value of using acetic acid to regulate soak is 4.8;
(2) drain, 100 ℃ steamed rice 10 minutes;
(3) spreading for cooling, employing CICC5032 inoculation, inoculum concentration is 8% 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, under temperature 33-35 ℃, humidity 80% above condition, ventilate and cultivate 136 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 production orange colour red yeast rice product of producing under this condition, through detecting look valency: 4060u/g; Product yield: 36%; Tone (E500/E388): 0.48.
The present invention produces the main application of product: because of the product color that the present invention produces, more be partial to yellow than the red colouring agent for food, also used as a Chinese medicine of traditional cultivating and producing and the tone of serial monascorubin, tone characteristics is obvious.Can be widely used in the toning of yellow and orange-yellow beverage made of fruits or vegetables, edible oil, preserved fruit, plant protein preparation and animal protein goods.
Claims (9)
1. zymotechnique of producing the orange colour red yeast rice, the flow process of said production technology is: rice is cleaned and puts into soaked in water and soak, add in the soaked in water and add nutrient source and regulate pH; Immersion drains, steams rice, spreading for cooling, inoculation after accomplishing, and liquid spawn is used in inoculation, goes into pond windrow cultivation afterwards, and cultivation is spread out in Quchi after accomplishing, the cultivation of ventilating, oven dry, one-tenth red yeast rice finished product; It is characterized in that: the said nutrient source mixture that following material forms by following weight proportion of serving as reasons that adds: potassium dihydrogen phosphate 0.5-4 part, dipotassium hydrogen phosphate 0.5-4 part, zinc sulfate 2-8 part, magnesium sulfate 2-8 part, ferrous sulfate 0.2-3 part, sodium nitrate 2-30 part, ammonium nitrate 2-30 part, carbonic hydroammonium 2-30 part, folic acid 0-0.1 part, Cobastab
60-0.3 part, addition is the 0.5-4.5% of soaked in water weight.
2. the zymotechnique of production orange colour red yeast rice according to claim 1 is characterized in that: said rice adopts long-grained nonglutinous rice.
3. the zymotechnique of production orange colour red yeast rice according to claim 1 is characterized in that: the bacterial strain of said inoculation adopts a kind of in 116-L, 116-R, CICC5032 and the CICC5015 monascus strain.
4. the zymotechnique of production orange colour red yeast rice according to claim 4 is characterized in that: the culture medium of the liquid spawn of said inoculation: soluble starch 25-30g/L, corn steep liquor 8-11g/L, yeast extract 4-6g/L, MgSO
40.8-1.2g/L, KH
2PO
40.8-1.2g/L, NaNO
30.8-1.2g/L, VB
18-12mg, VB
640-60mg/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.
5. according to the zymotechnique of the described production orange colour of claim 1-4 red yeast rice, it is characterized in that: the technological process of production of said orange colour red yeast rice is:
(1) long-grained nonglutinous 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, ferrous sulfate, sodium nitrate, ammonium nitrate, carbonic hydroammonium, folic acid and Cobastab
6The mixture of forming; Addition is the 0.5-4.5% of soaked in water weight, and 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, ferrous sulfate 0.2-3 part, sodium nitrate 2-30 part, ammonium nitrate 2-30 part, carbonic hydroammonium 2-30 part, folic acid 0-0.1 part, Cobastab
60-0.3 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 long-grained nonglutinous 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.
6. the zymotechnique of production orange colour red yeast rice according to claim 5 is characterized in that: the flow process of the production technology of said orange colour red yeast rice 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, ferrous sulfate, sodium nitrate, ammonium nitrate, carbonic hydroammonium, folic acid and Cobastab
6Mixture; Addition is 2% of a soak quality, and the proportioning that adds nutrient source according to parts by weight is: 1 part of potassium dihydrogen phosphate, 0.5 part of dipotassium hydrogen phosphate, 8 parts in zinc sulfate, 8 parts in magnesium sulfate, 3 parts in ferrous sulfate, 2 parts in sodium nitrate, 2 parts in ammonium nitrate, 10 parts in carbonic hydroammonium, 0.1 part in folic acid, Cobastab
60.3 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 40 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 124 hours, oven dry, become the red yeast rice finished product.
7. the zymotechnique of production orange colour red yeast rice according to claim 5 is characterized in that: the flow process of the production technology of said orange colour red yeast rice is:
(1) rice is cleaned, soaked 8 hours, adding adds nutrient source during immersion; The said nutrient source that adds is potassium dihydrogen phosphate, dipotassium hydrogen phosphate, zinc sulfate, magnesium sulfate, ferrous sulfate, sodium nitrate, ammonium nitrate, carbonic hydroammonium, Cobastab
6Mixture; Addition is 1% of a soak quality, and the proportioning that adds nutrient source according to parts by weight is: 4 parts of potassium dihydrogen phosphates, 4 parts of dipotassium hydrogen phosphates, 7 parts in zinc sulfate, 2 parts in magnesium sulfate, 2 parts in ferrous sulfate, 20 parts in sodium nitrate, 30 parts in ammonium nitrate, 30 parts in carbonic hydroammonium, Cobastab
60.25 part; The pH value of using acetic acid to regulate soak is 6.0;
(2) drain, 100 ℃ steamed rice 8 minutes;
(3) spreading for cooling, employing 116-L inoculation, inoculum concentration is 13% 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.
8. the zymotechnique of production orange colour red yeast rice according to claim 5 is characterized in that: the flow process of the production technology of said orange colour red yeast rice is:
(1) rice is cleaned, soaked 14 hours, adding adds nutrient source during immersion; Saidly add the mixture that nutrient source is potassium dihydrogen phosphate, dipotassium hydrogen phosphate, zinc sulfate, magnesium sulfate, ferrous sulfate, sodium nitrate, ammonium nitrate, carbonic hydroammonium, folic acid; Addition is 4% of a soak quality, and the proportioning that adds nutrient source according to parts by weight is: 0.5 part of potassium dihydrogen phosphate, 1 part of dipotassium hydrogen phosphate, 0.5 part in zinc sulfate, 5 parts in magnesium sulfate, 0.2 part in ferrous sulfate, 30 parts in sodium nitrate, 10 parts in ammonium nitrate, 2 parts in carbonic hydroammonium, 0.04 part in folic acid; The pH value of using acetic acid to regulate soak is 4.8;
(2) drain, 100 ℃ steamed rice 10 minutes;
(3) spreading for cooling, employing CICC5032 inoculation, inoculum concentration is 8% 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, under temperature 33-35 ℃, humidity 80% above condition, ventilate and cultivate 136 hours, oven dry, become the red yeast rice finished product.
9. orange colour red yeast rice, it is characterized in that: cultivation cycle is 7-8 days: high luminance relay valency is 4500-5000u/g; Tone (E500/E388) is 0.35-0.50; The product yield is 35-40%.
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| CN107095144A (en) * | 2017-06-07 | 2017-08-29 | 长江大学 | A kind of preparation method of high color range red yeast rice |
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| CN105695514A (en) * | 2015-08-26 | 2016-06-22 | 泸州老窖集团养生酒业有限责任公司 | Purple rice red yeast and preparation method and application thereof |
| CN105695514B (en) * | 2015-08-26 | 2020-02-18 | 泸州品创科技有限公司 | Red rice red yeast and preparation method and application thereof |
| CN107095144A (en) * | 2017-06-07 | 2017-08-29 | 长江大学 | A kind of preparation method of high color range red yeast rice |
| CN107095144B (en) * | 2017-06-07 | 2020-09-22 | 长江大学 | Preparation method of high-color-rank red yeast rice |
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