CN103125822A - Preparing method of brown rice function red rice health care wine - Google Patents
Preparing method of brown rice function red rice health care wine Download PDFInfo
- Publication number
- CN103125822A CN103125822A CN2012105497685A CN201210549768A CN103125822A CN 103125822 A CN103125822 A CN 103125822A CN 2012105497685 A CN2012105497685 A CN 2012105497685A CN 201210549768 A CN201210549768 A CN 201210549768A CN 103125822 A CN103125822 A CN 103125822A
- Authority
- CN
- China
- Prior art keywords
- rice
- glutinous rice
- brown
- red yeast
- brown rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 95
- 235000021329 brown rice Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 16
- 235000014101 wine Nutrition 0.000 title abstract description 4
- 240000007594 Oryza sativa Species 0.000 title abstract 11
- 235000007189 Oryza longistaminata Nutrition 0.000 title abstract 4
- 235000009566 rice Nutrition 0.000 claims abstract description 91
- 235000009508 confectionery Nutrition 0.000 claims abstract description 19
- 244000025670 Eleusine indica Species 0.000 claims abstract description 13
- 235000014716 Eleusine indica Nutrition 0.000 claims abstract description 13
- 235000001855 Portulaca oleracea Nutrition 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 244000234609 Portulaca oleracea Species 0.000 claims abstract 6
- 241000209094 Oryza Species 0.000 claims description 84
- 229940026314 red yeast rice Drugs 0.000 claims description 33
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 23
- 238000000855 fermentation Methods 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 16
- 230000001580 bacterial effect Effects 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 14
- 235000019991 rice wine Nutrition 0.000 claims description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 239000000725 suspension Substances 0.000 claims description 10
- 240000001417 Vigna umbellata Species 0.000 claims description 9
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 5
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 5
- 230000035784 germination Effects 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000002703 mutagenesis Methods 0.000 claims description 5
- 231100000350 mutagenesis Toxicity 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 238000000746 purification Methods 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 235000014347 soups Nutrition 0.000 claims description 5
- 241001095209 Monascus sp. (in: Fungi) Species 0.000 claims description 3
- 244000005700 microbiome Species 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 210000004243 sweat Anatomy 0.000 abstract description 2
- 206010061218 Inflammation Diseases 0.000 abstract 1
- 208000004880 Polyuria Diseases 0.000 abstract 1
- 230000035619 diuresis Effects 0.000 abstract 1
- 229940079593 drug Drugs 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 241000219304 Portulacaceae Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 235000021107 fermented food Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 239000002260 anti-inflammatory agent Substances 0.000 description 2
- 230000001741 anti-phlogistic effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- 108091005508 Acid proteases Proteins 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- QWCKQJZIFLGMSD-GSVOUGTGSA-N D-alpha-aminobutyric acid Chemical compound CC[C@@H](N)C(O)=O QWCKQJZIFLGMSD-GSVOUGTGSA-N 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 208000035150 Hypercholesterolemia Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- MWKXCSMICWVRGW-UHFFFAOYSA-N calcium;phosphane Chemical compound P.[Ca] MWKXCSMICWVRGW-UHFFFAOYSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000009941 weaving Methods 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the filed of preparing methods of fermented glutinous rice, and particularly relates to a method utilizing brown rice function red rice to prepare fermented glutinous rice. The method includes the following steps: preparing the brown rice function red rice, taking purslane and eleusine indica having the health care function to ferment to obtain leaven; and enabling sticky rice, the brown rice function red rice, the leaven fermented by the purslane and the eleusine indica, concentrated sweet wine drug burdening to be fermented and prepared for the glutinous rice. The method hast the advantages that the glutinous rice made through the method not only is mellow in taste, aromatic, and delicious, as the purslane and the eleusine indica having the health care function are added during a glutinous rice making process, the glutinous rice not only has nourishing function, but also has function of diminish inflammation sterilization, clearing away heat and toxic material, and promoting diuresis and accepting sweat.
Description
Technical field
The invention belongs to the preparation method field of health care fermented glutinous rice, be specifically related to a kind of method of utilizing the brown rice functional red yeast rice to prepare fermented glutinour rice.
Background technology
fermented glutinour rice is a kind of traditional fermented food, be commonly called as " rice wine ", has tonifying Qi, nourish blood, active, the effect of moistening lung, the common traditional properties food in the glutinous rice place of production, fermented glutinour rice is generally by glutinous rice, Bai Qu (koji, the fermented glutinour rice song) alcohol is made and is formed, have delicious sweet, dense, the characteristic of sweet-smelling, contain several amino acids, vitamin, trace element, reduced sugar and mineral matter etc., very popular, common way is the glutinous rice that screening is clean, wash immersion, then shoot and drain away the water, putting into pot steams to well-done rear taking-up, then steamed glutinous rice, pour in a basin warm water and wash by rubbing with the hands, to avoid glutinous rice inter-adhesive, pick up again and be filtered dry.Drop to 40 degree during the left and right until temperature, a certain amount of koji porphyrize, again 80% koji is poured in glutinous rice and mixed thoroughly, pack in basin, above again 20% koji of remainder being sprinkled upon uniformly, get the warm water of 35 about degree, slowly pour into to add a cover in basin to seal is placed in pot, makes its temperature remain on 30 degree left and right and gets final product in two days.The color of the fermented glutinour rice that the method is made mostly is greatly white, can not satisfy people's colorful demand that becomes increasingly abundant.
Origin of Monascus Rice is in China, and monascus is mainly used in the aspects such as red colouring agent for food, also used as a Chinese medicine wine brewing, fermented food, pigment production in China.Monascus can produce the multiple enzymes such as amylase, Esterified Enzyme, protease in metabolism, and has many monascus strains can produce the protease of greater activity, can be used for the high-protein foods such as pickled fish, meat, bean curd, makes the food color, smell and taste all good.And the acid protease that produces in the monascus metabolism not only can be used for food, also has a wide range of applications in other fields such as feed, weaving, leather productions.Can produce the stronger Esterified Enzyme of biologically active in the monascus growth course, and be used in a large number the production of wine brewing and fermented food and porous-starch.Production at China's monascus mainly is distributed in the ground such as Fujian, Zhejiang and Taiwan.
Monascus is widely used in extracting natural colouring matter and pharmacy industry at the red Mi Qu of production, because it can not only produce a large amount of natural monascorubins, and can also produce plurality of enzymes, antibacterial substance and pharmacological active substance, the Monacolink that produces such as it not only can reduce cholesterol, and also very effective for severe hypercholesteremia patient, its ergosterol of producing can be prevented and treated Infant Rickets to promoting the obvious physiological action that is absorbed with of pregnant woman and the elderly's calcium phosphorus in addition, and its r-aminobutyric acid of producing can be hypotensive in addition.
Therefore, the disclosed ferment making fermented glutinour rice that is used for of monascus has not only enriched the color of fermented glutinour rice, and has made fermented glutinour rice also have the activity of monascus, but above monascus also lacks other specific health care, and for example above fermented glutinour rice does not possess the characteristics clearing heat and detoxicating, that Li Shui dries.
Summary of the invention
In order to solve above-mentioned technical problem, the invention provides a kind of preparation method of brown rice functional red yeast rice fermented glutinour rice, the fermented glutinour rice that adopts the method preparation to human body play clearing heat and detoxicating, Li Shui dries, the effect of bactericidal antiphlogistic.
A kind of preparation method of brown rice functional red yeast rice health care fermented glutinous rice comprises following step:
A. prepare the brown rice functional red yeast rice: ultraviolet mutagenesis, select and cultivate ripe bacterial classification spore, make spore suspension, be uniformly coated in aseptic blank plate, aseptic air-dry, with 25 watts of uviol lamps, 30-40 centimetres of distances, time 60-100 second, making its fatal rate is 80%-85%;
The step of separation and purification: divide gradient plate to cultivate the spore suspension after irradiation, select single bacterium colony that fold is obvious, aerial hyphae abundant, colonial morphology is larger, verify that by at least three fermentation tests this bacterial strain produces the ability of target product after cultivating; After determining aimed strain, adopt 11Be0 malt extract medium purifying culture of isolated, 30 ℃ of cultivation temperature, adopt slant medium to cultivate ripe, 3-5 ℃ of lower low-temperature preservation at 7 days time;
Soak under sprouted unpolished rice, normal temperature and drain 5 hours after 3 hours and soaked 3 hours again, begin to germinate, germination temperature 28-32 ℃, germinating time 4-6 days, the long 0.4-0.6mm of bud was dried to moisture＜20%;
Solid fermentation: use the above sprouted unpolished rice and bacterial strain, solid fermentation; Obtain the brown rice functional red yeast rice;
Above brown rice functional red yeast rice
Monascus sp.It is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center on November 13rd, 2012, and its deposit number is CGMCC NO.6806;
B. get purslane 8-15 weight portion, eleusine indica 8-15 weight portion presses into juice, the umber of the following stated is weight portion, gets the red bean that juice soaks 5-15 part, 10-20 days Cheng Qu ferment;
C. get raw material by following parts by weight:
Glutinous rice 8000-120000
Brown rice functional red yeast rice 3-9
The bent 2-6 that ferments in step b
Concentrated sweet yeast for brewing rice wine 6-12
Get the raw material of four kinds of above parts by weight and prepare burden, glutinous rice is sorted after impurity eluriate, soak and drained in 2-3 hour, then steam to the glutinous rice grain without hard-core, take out with cold boiling water and drench glutinous rice, the consumption of cold boiling water is 2-4 times of glutinous rice weight, makes its temperature be down to 30-40 ℃, drains water standby;
Mix the song, the concentrated sweet yeast for brewing rice wine that ferment in the glutinous rice that makes and monascus, step b thoroughly inoculation, vessel port is built in compacting in the container of then packing into, remain on 28-35 ℃, fermentation through 36-72 hour has sweet soup juice that fermented glutinour rice is floated away to container, at last to the fermented glutinour rice sterilization treatment.
Preferably, in above step b, get purslane 10-12 part, eleusine indica 10-12 part is pressed into juice, get the red bean that juice soaks 5-10 part, 10-20 days Cheng Qu ferment.
Preferred, in above-mentioned step b, get 10 parts of 10 parts of purslanes, eleusine indica and press into juice, get the red bean that juice soaks 6 parts, 10-20 days Cheng Qu ferment.
Preferably, the parts by weight of various raw materials are as follows:
Glutinous rice 90000
Brown rice functional red yeast rice 7
The song 3 that ferments in step b
Concentrated sweet yeast for brewing rice wine 9.
In above-mentioned step c, sterilization method is pasteurization or microwave sterilization.
Beneficial effect of the present invention is, the fermented glutinour rice that adopts method of the present invention to make, not only mouthfeel is mellow, bright in colour, aromatic character and agreeable taste, preparation method is simple, and owing to having added purslane and the eleusine indica with health care in the process of making fermented glutinour rice at alcohol, make fermented glutinour rice except having the effect of nourishing, but also possess bactericidal antiphlogistic, the effect that clearing heat and detoxicating, dampness removing is received sweat.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is further described, so that those skilled in the art more understands the present invention, but does not therefore limit the present invention.
Embodiment 1
A kind of preparation method of brown rice functional red yeast rice health care fermented glutinous rice comprises following step:
A. prepare the brown rice functional red yeast rice: ultraviolet mutagenesis, select and cultivate ripe bacterial classification spore, make spore suspension, be uniformly coated in aseptic blank plate, aseptic air-dry, with 25 watts of uviol lamps, 30-40 centimetres of distances, time 60-100 second, making its fatal rate is 85%;
The step of separation and purification: divide gradient plate to cultivate the spore suspension after irradiation, select single bacterium colony that fold is obvious, aerial hyphae abundant, colonial morphology is larger, verify that by at least three fermentation tests this bacterial strain produces the ability of target product after cultivating; After determining aimed strain, adopt 11Be0 malt extract medium purifying culture of isolated, 30 ℃ of cultivation temperature, adopt slant medium to cultivate ripe, 4 ℃ of lower low-temperature preservations at 7 days time;
Soak under sprouted unpolished rice, normal temperature and drain 5 hours after 3 hours and soaked again 3 hours, begin to germinate, 30 ℃ of germination temperatures, germinating time 5 days, the long 0.5mm of bud is dried to moisture＜20%;
Solid fermentation: use the above sprouted unpolished rice and bacterial strain, solid fermentation; Obtain the brown rice functional red yeast rice;
Above brown rice functional red yeast rice
Monascus sp.It is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center on November 13rd, 2012, and its deposit number is CGMCC NO.6806; The brown rice functional red yeast rice of mentioning in following examples all with;
B. get purslane 10 weight portions, eleusine indica 10 weight portions press into juice, the umber of the following stated is weight portion, gets the red bean that juice soaks 6 parts, 15 days Cheng Qu ferment;
C. get raw material by following parts by weight:
Glutinous rice 8000
Brown rice functional red yeast rice 3
The song 2 that ferments in step b
Concentrated sweet yeast for brewing rice wine 6
Get the raw material of four kinds of above parts by weight and prepare burden, glutinous rice is sorted after impurity eluriate, soak and drained in 2 hours, then steam to the glutinous rice grain without hard-core, take out with cold boiling water and drench glutinous rice, the consumption of cold boiling water is 2 times of glutinous rice weight, makes its temperature be down to 35 ℃ of left and right, drains water standby;
Mix the song, the concentrated sweet yeast for brewing rice wine that ferment in the glutinous rice that makes and monascus, step b thoroughly inoculation, vessel port is built in compacting in the container of then packing into, remain on 32 ℃, fermentation through 48 hours has sweet soup juice that fermented glutinour rice is floated away to container, at last to the fermented glutinour rice pasteurized process.
Embodiment 2
A kind of preparation method of brown rice functional red yeast rice health care fermented glutinous rice comprises following step:
A. prepare the brown rice functional red yeast rice: ultraviolet mutagenesis, select and cultivate ripe bacterial classification spore, make spore suspension, be uniformly coated in aseptic blank plate, aseptic air-dry, with 25 watts of uviol lamps, 30-40 centimetres of distances, time 60-100 second, making its fatal rate is 80%-85%;
The step of separation and purification: divide gradient plate to cultivate the spore suspension after irradiation, select single bacterium colony that fold is obvious, aerial hyphae abundant, colonial morphology is larger, verify that by at least three fermentation tests this bacterial strain produces the ability of target product after cultivating; After determining aimed strain, adopt 11Be0 malt extract medium purifying culture of isolated, 30 ℃ of cultivation temperature, adopt slant medium to cultivate ripe, 3 ℃ of lower low-temperature preservations at 7 days time;
Soak under sprouted unpolished rice, normal temperature and drain 5 hours after 3 hours and soaked again 3 hours, begin to germinate, 28 ℃ of germination temperatures, germinating time 4 days, the long 0.4mm of bud is dried to moisture＜20%;
Solid fermentation: use the above sprouted unpolished rice and bacterial strain, solid fermentation; Obtain the brown rice functional red yeast rice;
B. get purslane 8 weight portions, eleusine indica 8 weight portions press into juice, the umber of the following stated is weight portion, gets the red bean that juice soaks 5 parts, 10 days Cheng Qu ferment;
C. get raw material by following parts by weight:
Glutinous rice 90000
Brown rice functional red yeast rice 7
The song 3 that ferments in step b
Concentrated sweet yeast for brewing rice wine 9
Get the raw material of four kinds of above parts by weight and prepare burden, glutinous rice is sorted after impurity eluriate, soak and drained in 2 hours, then steam to the glutinous rice grain without hard-core, take out with cold boiling water and drench glutinous rice, the consumption of cold boiling water is 2.5 times of glutinous rice weight, makes its temperature be down to 30-40 ℃, drains water standby;
Mix the song, the concentrated sweet yeast for brewing rice wine that ferment in the glutinous rice that makes and monascus, step b thoroughly inoculation, vessel port is built in compacting in the container of then packing into, remain on 28 ℃, fermentation through 72 hours has sweet soup juice that fermented glutinour rice is floated away to container, at last to the fermented glutinour rice pasteurized process.
Embodiment 3
A kind of preparation method of brown rice functional red yeast rice health care fermented glutinous rice comprises following step:
A. prepare the brown rice functional red yeast rice: ultraviolet mutagenesis, select and cultivate ripe bacterial classification spore, make spore suspension, be uniformly coated in aseptic blank plate, aseptic air-dry, with 25 watts of uviol lamps, 40 centimetres of distances, 100 seconds time, making its fatal rate is 85% left and right;
The step of separation and purification: divide gradient plate to cultivate the spore suspension after irradiation, select single bacterium colony that fold is obvious, aerial hyphae abundant, colonial morphology is larger, verify that by at least three fermentation tests this bacterial strain produces the ability of target product after cultivating; After determining aimed strain, adopt 11Be0 malt extract medium purifying culture of isolated, 30 ℃ of cultivation temperature, adopt slant medium to cultivate ripe, 5 ℃ of lower low-temperature preservations at 7 days time;
Soak under sprouted unpolished rice, normal temperature and drain 5 hours after 3 hours and soaked again 3 hours, begin to germinate, 32 ℃ of germination temperatures, germinating time 6 days, the long 0.6mm of bud is dried to moisture＜20%;
Solid fermentation: use the above sprouted unpolished rice and bacterial strain, solid fermentation; Obtain the brown rice functional red yeast rice;
B. get purslane 15 weight portions, eleusine indica 15 weight portions press into juice, the umber of the following stated is weight portion, gets the red bean that juice soaks 15 parts, 20 days Cheng Qu ferment;
C. get raw material by following parts by weight:
Glutinous rice 120000
Brown rice functional red yeast rice 9
The song 6 that ferments in step b
Concentrated sweet yeast for brewing rice wine 12
Get the raw material of four kinds of above parts by weight and prepare burden, glutinous rice is sorted after impurity eluriate, soak and drained in 2-3 hour, then steam to the glutinous rice grain without hard-core, take out with cold boiling water and drench glutinous rice, the consumption of cold boiling water is 3 times of glutinous rice weight, makes its temperature be down to 35 ℃, drains water standby;
Mix the song, the concentrated sweet yeast for brewing rice wine that ferment in the glutinous rice that makes and monascus, step b thoroughly inoculation, vessel port is built in compacting in the container of then packing into, remain on 35 ℃, fermentation through 36 hours has sweet soup juice that fermented glutinour rice is floated away to container, at last the fermented glutinour rice microwave sterilization is processed.
Claims (5)
1. the preparation method of a brown rice functional red yeast rice fermented glutinour rice comprises following step:
A. prepare the brown rice functional red yeast rice: ultraviolet mutagenesis, select and cultivate ripe bacterial classification spore, make spore suspension, be uniformly coated in aseptic blank plate, aseptic air-dry, with 25 watts of uviol lamps, 30-40 centimetres of distances, time 60-100 second, making its fatal rate is 80%-85%;
The step of separation and purification: divide gradient plate to cultivate the spore suspension after irradiation, select single bacterium colony that fold is obvious, aerial hyphae abundant, colonial morphology is larger, verify that by at least three fermentation tests this bacterial strain produces the ability of target product after cultivating; After determining aimed strain, adopt 11Be0 malt extract medium purifying culture of isolated, 30 ℃ of cultivation temperature, adopt slant medium to cultivate ripe, 3-5 ℃ of lower low-temperature preservation at 7 days time;
Soak under sprouted unpolished rice, normal temperature and drain 5 hours after 3 hours and soaked 3 hours again, begin to germinate, germination temperature 28-32 ℃, germinating time 4-6 days, the long 0.4-0.6mm of bud was dried to moisture＜20%;
Solid fermentation: use the above sprouted unpolished rice and bacterial strain, solid fermentation; Obtain the brown rice functional red yeast rice;
Described brown rice functional red yeast rice
Monascus sp.It is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center on November 13rd, 2012, and its deposit number is CGMCC NO.6806;
B. get purslane 8-15 weight portion, eleusine indica 8-15 weight portion presses into juice, the umber of the following stated is weight portion, gets the red bean that juice soaks 5-15 part, 10-20 days Cheng Qu ferment;
C. get raw material by following parts by weight:
Glutinous rice 8000-120000
Brown rice functional red yeast rice 3-9
The bent 2-6 that ferments in step b
Concentrated sweet yeast for brewing rice wine 6-12
Get the raw material of four kinds of above parts by weight and prepare burden, glutinous rice is sorted after impurity eluriate, soak and drained in 2-3 hour, then steam to the glutinous rice grain without hard-core, take out with cold boiling water and drench glutinous rice, the consumption of cold boiling water is 2-4 times of glutinous rice weight, makes its temperature be down to 30-40 ℃, drains water standby;
Mix the song, the concentrated sweet yeast for brewing rice wine that ferment in the glutinous rice that makes and monascus, step b thoroughly inoculation, vessel port is built in compacting in the container of then packing into, remain on 28-35 ℃, fermentation through 36-72 hour has sweet soup juice that fermented glutinour rice is floated away to container, at last to the fermented glutinour rice sterilization treatment.
2. as claimed in claim a kind of preparation method of brown rice functional red yeast rice fermented glutinour rice, is characterized in that, in described step b, gets purslane 10-12 part, eleusine indica 10-12 part is pressed into juice, gets the red bean that juice soaks 5-10 part, and 10-20 days Cheng Qu ferment.
3. as claimed in claim a kind of preparation method of brown rice functional red yeast rice fermented glutinour rice, is characterized in that, in described step b, gets 10 parts of 10 parts of purslanes, eleusine indica and press into juice, gets the red bean that juice soaks 6 parts, and 10-20 days Cheng Qu ferment.
4. as claimed in claim a kind of preparation method of brown rice functional red yeast rice fermented glutinour rice, is characterized in that, in described step c, the parts by weight of various raw materials are as follows:
Glutinous rice 90000
Brown rice functional red yeast rice 7
The song 3 that ferments in step b
Concentrated sweet yeast for brewing rice wine 9.
5. as claimed in claim a kind of preparation method of brown rice functional red yeast rice fermented glutinour rice, is characterized in that, in described step c, sterilization method is pasteurization or microwave sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210549768.5A CN103125822B (en) | 2012-12-18 | 2012-12-18 | Preparing method of brown rice function red rice health care wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210549768.5A CN103125822B (en) | 2012-12-18 | 2012-12-18 | Preparing method of brown rice function red rice health care wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103125822A true CN103125822A (en) | 2013-06-05 |
| CN103125822B CN103125822B (en) | 2014-01-01 |
Family
ID=48486769
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210549768.5A Active CN103125822B (en) | 2012-12-18 | 2012-12-18 | Preparing method of brown rice function red rice health care wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103125822B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026469A (en) * | 2014-07-01 | 2014-09-10 | 孙丽君 | Nutritional osmanthus fragrans fermented glutinous rice and processing method thereof |
| CN109077176A (en) * | 2018-08-29 | 2018-12-25 | 成都乾坤动物药业股份有限公司 | Ferment motherwort composition and its preparation method and application |
| CN110862891A (en) * | 2019-11-19 | 2020-03-06 | 贵州省轻工业科学研究所 | Preparation method of red raspberry fermented glutinous rice |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1689439A (en) * | 2004-04-19 | 2005-11-02 | 吴清龙 | Brow rice wine and its production process |
| CN101181088A (en) * | 2007-12-07 | 2008-05-21 | 华南理工大学 | Zymolysis rice milk beverage and preparation method thereof |
| KR100851289B1 (en) * | 2008-02-15 | 2008-08-08 | 한빛영농조합법인 | Method for producing fermented mixed grains using living effective microorganisms and fermented mixed grains produced by the same |
| CN102687827A (en) * | 2012-06-20 | 2012-09-26 | 山东美晶米业有限公司 | Brown rice skin and germ fermented food and preparation method thereof |
-
2012
- 2012-12-18 CN CN201210549768.5A patent/CN103125822B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1689439A (en) * | 2004-04-19 | 2005-11-02 | 吴清龙 | Brow rice wine and its production process |
| CN101181088A (en) * | 2007-12-07 | 2008-05-21 | 华南理工大学 | Zymolysis rice milk beverage and preparation method thereof |
| KR100851289B1 (en) * | 2008-02-15 | 2008-08-08 | 한빛영농조합법인 | Method for producing fermented mixed grains using living effective microorganisms and fermented mixed grains produced by the same |
| CN102687827A (en) * | 2012-06-20 | 2012-09-26 | 山东美晶米业有限公司 | Brown rice skin and germ fermented food and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 《食品科技》 20080120 胡代欣等 富集gamma-氨基丁酸醪糟的开发 22-25页 1-5 , 第1期 * |
| BIENVENIDO O.JULIANO: "Rice functional properties and rice food products", 《FOOD REVIEWS INTERNATIONAL》 * |
| 胡代欣等: "富集γ-氨基丁酸醪糟的开发", 《食品科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026469A (en) * | 2014-07-01 | 2014-09-10 | 孙丽君 | Nutritional osmanthus fragrans fermented glutinous rice and processing method thereof |
| CN104026469B (en) * | 2014-07-01 | 2016-02-17 | 孙丽君 | A kind of nutrition sweet osmanthus fermented glutinour rice and processing method thereof |
| CN109077176A (en) * | 2018-08-29 | 2018-12-25 | 成都乾坤动物药业股份有限公司 | Ferment motherwort composition and its preparation method and application |
| CN110862891A (en) * | 2019-11-19 | 2020-03-06 | 贵州省轻工业科学研究所 | Preparation method of red raspberry fermented glutinous rice |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103125822B (en) | 2014-01-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103907987B (en) | A kind of multi-cultur es mixing is continuously fermented and is prepared the method for Haw Apple Vinegar Drink | |
| CN101928657B (en) | Preparation method of wild pawpaw fruit wine | |
| CN103431358A (en) | Preparation method of health-care privet soy | |
| CN103305432A (en) | Saccharomyces cerevisiae strain and application thereof | |
| CN108902934A (en) | A kind of preparation method mixing ferment | |
| CN109329926B (en) | Cabbage heart disease enzyme and preparation method thereof | |
| CN103125822B (en) | Preparing method of brown rice function red rice health care wine | |
| CN105482982B (en) | A method of producing high-quality fruit vinegar using navel orange slag multi-cultur es liquid submerged fermentation | |
| CN114617242B (en) | Processing technology of black pickled vegetables and products thereof | |
| CN110684627A (en) | Preparation method of litchi fermented wine | |
| CN114045193B (en) | Preparation method of combined production biochar of high-calcium sea-red fruit beverage | |
| CN109673792A (en) | The preparation method of bitter buckwheat fermented tea | |
| CN103125821B (en) | Preparation method of esterified red yeast fermented glutinous rice wine | |
| CN103125823B (en) | Preparing method of brown rice function red rice health care wine | |
| CN106544224A (en) | A kind of preparation method of feature ice pomegranate wine | |
| CN113287699A (en) | Elaeagnus angustifolia enzyme and preparation process thereof | |
| CN105087280A (en) | Modern big-pot brewing method of duck-blood glutinous rice and gingko low-alcohol yellow rice wine | |
| CN115011427B (en) | Method for preparing low-alcohol alcoholic beverage by liquid fermentation of rice sprouts | |
| CN103131582B (en) | Preparing method of brown rice function red rice health care wine | |
| CN115362878B (en) | Method for artificially and naturally cultivating edible and medicinal fungus Phellinus linteus by using whole mulberry branches and application thereof | |
| CN114601010B (en) | Preserved passion fruits and preparation method thereof | |
| CN103211153A (en) | Esterified red monas rice Laozao preparation method | |
| CN106754231A (en) | Fermentation green plum vinegar and its production technology | |
| CN107603813B (en) | Preparation method of pumpkin flower wine | |
| CN116948775A (en) | Preparation method of islet jam fragrant honey wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C56 | Change in the name or address of the patentee |
Owner name: SHANDONG ZHONGHUI BIOTECHNOLOGY CO., LTD. Free format text: FORMER NAME: ZHONGHUI FOOD CO., LTD., SHANGDONG |
|
| CP01 | Change in the name or title of a patent holder |
Address after: 251707, No. 108, King sang Road, Wei Town, Huimin County, Shandong, Binzhou Patentee after: Zhong Hui biotech inc, Shandong Patentee after: Zhao Jixing Address before: 251707, No. 108, King sang Road, Wei Town, Huimin County, Shandong, Binzhou Patentee before: Shangdong Zhonghui Food Co., Ltd. Patentee before: Zhao Jixing |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Preparing method of brown rice function red rice health care wine Effective date of registration: 20170710 Granted publication date: 20140101 Pledgee: China Co truction Bank Corp Huimin subbranch Pledgor: Zhao Jixing|Shandong Zhonghui biological Polytron Technologies Inc Registration number: 2017990000617 |
|
| PP01 | Preservation of patent right | ||
| PP01 | Preservation of patent right |
Effective date of registration: 20190128 Granted publication date: 20140101 |
|
| PD01 | Discharge of preservation of patent | ||
| PD01 | Discharge of preservation of patent |
Date of cancellation: 20220128 Granted publication date: 20140101 |