CN102787081A - Regeneration monascus - Google Patents
Regeneration monascus Download PDFInfo
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- CN102787081A CN102787081A CN201210292105XA CN201210292105A CN102787081A CN 102787081 A CN102787081 A CN 102787081A CN 201210292105X A CN201210292105X A CN 201210292105XA CN 201210292105 A CN201210292105 A CN 201210292105A CN 102787081 A CN102787081 A CN 102787081A
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- CN
- China
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- monascus
- regeneration
- food
- chinese medicine
- colouring agent
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Abstract
The invention relates to regeneration monascus, which is characterized in that sticky rice monascus vinasse is taken out from a high-quality sticky rice monascus source, the cultured regeneration type monascus thalli are updated, the excellent property of yeast monascus is completely maintained, the flora density is higher than that of other yeast monascus, the activity is higher, the quality is purer, the utilization rate of the vinasse can be greatly improved, and in addition, the cost investment of relevant work procedures is greatly reduced.
Description
Technical field:
The present invention relates to a kind of distiller's yeast, especially a kind of regeneration red colouring agent for food, also used as a Chinese medicine.
Background technology:
Brewage the used Red kojic rice of glutinous rice wine of rice fermented with red yeast, training system processing requirement is high, and mistake is arranged slightly, and the red colouring agent for food, also used as a Chinese medicine quality is impure, can cause the wine brewing failure.The glutinous rice Monas cuspurpureus Went distiller grains can spontaneous renewal bear the red colouring agent for food, also used as a Chinese medicine thalline of possessing its female Qu Youliang moral character again in suitable physical environment, can guarantee the pure of red colouring agent for food, also used as a Chinese medicine, but the someone cultivates the regeneration red colouring agent for food, also used as a Chinese medicine through artificial management and control glutinous rice Monas cuspurpureus Went distiller grains as yet.
Summary of the invention:
Pure and reduce wine brewing and use Qu Chengben for the quality that ensures red colouring agent for food, also used as a Chinese medicine; The present invention provides a kind of regeneration red colouring agent for food, also used as a Chinese medicine, it is characterized in that the regeneration type red colouring agent for food, also used as a Chinese medicine thalline that a kind of glutinous rice Monas cuspurpureus Went distiller grains that from quality glutinous rice wine of rice fermented with red yeast source, takes out impels its self to grow with 15-20 ℃ low temperature in not having assorted bacterium and do not have the environment of insect pest.Regeneration monascus product involved in the present invention, produce with following mode: 1, prepare a baterial cultivation chamber, baterial cultivation chamber possesses big ventilation door and window, on door and window, hangs up and can prevent and kill off the detailed catalogue yarn account that any winged insect is invaded, and at the door and window mouth UV-light blockade layer is set.Facing with rising in first three sky, with sterilant time spraying one side, chamber of high-efficiency low-toxicity noresidue, then, using ultra violet lamp again 2 hours earlier with the stifling sterilization of 40% Peracetic Acid 48 hours; 2, extract vinasse from brewageing to the quality glutinous rice wine of rice fermented with red yeast source that is mature on the whole, get rid of wine liquid (must not push, be strictly on guard against that vinasse are broken) with whizzer; Make the water cut of vinasse reach 60%; Put then in the baterial cultivation chamber, gently it is pinched the beading shape, evenly thin the stand on culturing rack with have gentle hands; 3, the baterial cultivation chamber temperature is controlled at 15-20 ℃, humidity and is controlled at about 90%, implement uninterrupted ultra violet lamp at the door and window place simultaneously; 4, when vinasse grow fine and closely woven mycelium all over the body and change into red-purple, accept at once dry subsequent use or directly be used for the wine brewing.Benefit of the present invention is: the red colouring agent for food, also used as a Chinese medicine thalline of output like this; Both complete its female bent whole good moral character that kept; And its female bent flora density that compares is higher, vigor is stronger, and is also purer, and the utilization ratio that can increase substantially vinasse also greatly reduces the cost input of concerned process steps.
Embodiment:
Fresh regeneration red colouring agent for food, also used as a Chinese medicine can directly be admixed in the glutinous rice of spreading for cooling and make wine; If be used to make fermented bean curd or extract the red colouring agent for food, also used as a Chinese medicine verivate, then must dry medium be ground into smalls.
Claims (1)
1. regeneration red colouring agent for food, also used as a Chinese medicine is characterized in that a kind of regeneration type red colouring agent for food, also used as a Chinese medicine thalline of using the glutinous rice Monas cuspurpureus Went distiller grains that from quality glutinous rice wine of rice fermented with red yeast source, takes out in not having assorted bacterium and do not have the environment of insect pest, to impel its self to grow with 15-20 ℃ low temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210292105XA CN102787081A (en) | 2012-08-06 | 2012-08-06 | Regeneration monascus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210292105XA CN102787081A (en) | 2012-08-06 | 2012-08-06 | Regeneration monascus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102787081A true CN102787081A (en) | 2012-11-21 |
Family
ID=47152672
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210292105XA Pending CN102787081A (en) | 2012-08-06 | 2012-08-06 | Regeneration monascus |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102787081A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124772A (en) * | 1994-12-15 | 1996-06-19 | 石家庄市制酒厂 | Process for preparing distiller's grains Hong distiller's yeast and use |
| CN101434895A (en) * | 2007-11-13 | 2009-05-20 | 姚云 | Liquor brewing process |
| CN101691533A (en) * | 2009-11-02 | 2010-04-07 | 老潘头（福建）食品有限公司 | Technique for producing cool-type low-alcohol rice wine |
| CN101696424A (en) * | 2009-09-25 | 2010-04-21 | 西藏月王生物技术有限公司 | Fully-liquid highland barley monascus and preparation method thereof |
| CN101760477A (en) * | 2009-08-11 | 2010-06-30 | 杭州千岛湖星遥实业有限公司 | Manufacturing method of blood pressure lowering red rice |
| CN102286337A (en) * | 2011-08-30 | 2011-12-21 | 苏州市新同里红酒业有限公司 | Health-care red koji wine and production process thereof |
-
2012
- 2012-08-06 CN CN201210292105XA patent/CN102787081A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124772A (en) * | 1994-12-15 | 1996-06-19 | 石家庄市制酒厂 | Process for preparing distiller's grains Hong distiller's yeast and use |
| CN101434895A (en) * | 2007-11-13 | 2009-05-20 | 姚云 | Liquor brewing process |
| CN101760477A (en) * | 2009-08-11 | 2010-06-30 | 杭州千岛湖星遥实业有限公司 | Manufacturing method of blood pressure lowering red rice |
| CN101696424A (en) * | 2009-09-25 | 2010-04-21 | 西藏月王生物技术有限公司 | Fully-liquid highland barley monascus and preparation method thereof |
| CN101691533A (en) * | 2009-11-02 | 2010-04-07 | 老潘头（福建）食品有限公司 | Technique for producing cool-type low-alcohol rice wine |
| CN102286337A (en) * | 2011-08-30 | 2011-12-21 | 苏州市新同里红酒业有限公司 | Health-care red koji wine and production process thereof |
Non-Patent Citations (3)
| Title |
|---|
| 云敏: "不同酿造环境中红曲霉生长特性的初步研究", 《酿酒科技》 * |
| 杜士良: "纯种红曲二级种子制作的两种方法", 《酿酒科技》 * |
| 陈易之等: "红曲霉116优良菌株及纯种制曲的研究", 《中国酿造》 * |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121121 |