CN103125823B - 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
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- CN103125823B CN103125823B CN2012105498033A CN201210549803A CN103125823B CN 103125823 B CN103125823 B CN 103125823B CN 2012105498033 A CN2012105498033 A CN 2012105498033A CN 201210549803 A CN201210549803 A CN 201210549803A CN 103125823 B CN103125823 B CN 103125823B
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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, and taking houttuynia cordata roots and houttuynia cordata leaves having health care function to ferment to obtain leaven; and enabling sticky rice, the brown rice function red rice, the leaven fermented by the houttuynia cordata roots and the houttuynia cordata leaves, and concentrated sweet wine drug burdening to be fermented and prepared for the glutinous rice. The method has the advantages that the glutinous rice made through the method is mellow in taste, aromatic, and delicious, as the houttuynia cordata roots and the houttuynia cordata leaves 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.
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 ", there is 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 and be filtered dry again.When temperature drops to 40 degree left and right, 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 in basin to add a cover 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 is mostly white, can not meet 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 produced in the monascus metabolism not only can, for food, also have a wide range of applications in other fields such as feed, weaving, leather productions.Can produce the Esterified Enzyme that biologically active is stronger in the monascus growth course, and a large amount of production for 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 meter 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 produced such as it not only can reduce cholesterol, and also very effective for severe hypercholesteremia patient, the ergosterol that it produces in addition 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, and the r-aminobutyric acid that it produces in addition can be hypotensive.
Therefore, the disclosed ferment making fermented glutinour rice that is used for of monascus, not only enriched the color of fermented glutinour rice, and made fermented glutinour rice also have the activity of monascus, but above monascus also lacks other specific health care, for example above fermented glutinour rice does not possess characteristics clearing heat and detoxicating, bactericidal antiphlogistic.
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 to prepare 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 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, after cultivation, by least three fermentation tests, verify that this bacterial strain produces the ability of target product; After determining aimed strain, adopt 11Be0 malt extract medium purifying culture of isolated, 30 ℃ of cultivation temperature, 7 days time, adopt slant medium to cultivate ripe, 3-5 ℃ of lower low-temperature preservation;
Sprouted unpolished rice, soak under normal temperature and drain 5 hours after 3 hours and soak 3 hours again, starts to germinate, and germination temperature 28-32 ℃, germinating time 4-6 days, the long 0.4-0.6mm of bud, be 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 root of Herba Houttuyniae 30-50 weight portion, houttuynia curdatu leaf 10-20 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 fermented 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 prepared burden, glutinous rice is sorted after impurity and eluriate, soak and drain 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 2-4 that the consumption of cold boiling water is glutinous rice weight doubly, 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, compacting in the container of then packing into, build vessel port, remain on 28-35 ℃, fermentation through 36-72 hour has sweet soup juice that fermented glutinour rice is floated away, finally to the fermented glutinour rice sterilization treatment to container.
Preferably, in above-mentioned step b, get root of Herba Houttuyniae 35-45 weight portion, houttuynia curdatu leaf 12-18 weight portion presses 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 root of Herba Houttuyniae 40 weight portions, houttuynia curdatu leaf 15 weight portions, get the red bean that juice soaks 6 parts, 10-20 days Cheng Qu ferment.
Preferably, in above-mentioned step c, the parts by weight of various raw materials are as follows:
Glutinous rice 90000
Brown rice functional red yeast rice 6
The song 4 fermented in step b
Concentrated sweet yeast for brewing rice wine 8.
In step c, to the fermented glutinour rice sterilization treatment, be to adopt pasteurization.
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 in the process of making fermented glutinour rice at alcohol, having added the cordate houttuynia with health care, make fermented glutinour rice except thering is the effect of nourishing, but also possess bactericidal antiphlogistic, clearing heat and detoxicating effect.
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 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 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, after cultivation, by least three fermentation tests, verify that this bacterial strain produces the ability of target product; After determining aimed strain, adopt 11Be0 malt extract medium purifying culture of isolated, 30 ℃ of cultivation temperature, 7 days time, adopt slant medium to cultivate ripe, 4 ℃ of lower low-temperature preservations;
Sprouted unpolished rice, soak under normal temperature and drain 5 hours after 3 hours and soak 3 hours again, starts to germinate, and 30 ℃ of germination temperatures, germinating time 4-6 days, the long 0.5mm of bud, be 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; Following adopted brown rice functional red yeast rice all with.
B. get root of Herba Houttuyniae 40 weight portions, houttuynia curdatu leaf 15 weight portions press into juice, the umber of the following stated is weight portion, gets the red bean that juice soaks 10 parts, 15 days Cheng Qu ferment;
C. get raw material by following parts by weight:
Glutinous rice 90000
Brown rice functional red yeast rice 6
The song 4 fermented in step b
Concentrated sweet yeast for brewing rice wine 8
Get the raw material of four kinds of above parts by weight and prepared burden, glutinous rice is sorted after impurity and eluriate, soak and drain 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 2-4 that the consumption of cold boiling water is glutinous rice weight doubly, 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, compacting in the container of then packing into, build vessel port, remain on 32 ℃, fermentation through 48 hours has sweet soup juice that fermented glutinour rice is floated away, finally to the fermented glutinour rice pasteurized process to container.
Embodiment 2
A kind of preparation method of 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 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, after cultivation, by least three fermentation tests, verify that this bacterial strain produces the ability of target product; After determining aimed strain, adopt 11Be0 malt extract medium purifying culture of isolated, 30 ℃ of cultivation temperature, 7 days time, adopt slant medium to cultivate ripe, 3 ℃ of lower low-temperature preservations;
Sprouted unpolished rice, soak under normal temperature and drain 5 hours after 3 hours and soak 3 hours again, starts to germinate, and 28 ℃ of germination temperatures, germinating time 4 days, the long 0.4mm of bud, be 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; Following adopted brown rice functional red yeast rice all with.
B. get root of Herba Houttuyniae 30 weight portions, houttuynia curdatu leaf 10 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 80000
Brown rice functional red yeast rice 3
The song 2 fermented in step b
Concentrated sweet yeast for brewing rice wine 6
Get the raw material of four kinds of above parts by weight and prepared burden, glutinous rice is sorted after impurity and eluriate, soak and drain 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 30 ℃, 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, compacting in the container of then packing into, build vessel port, remain on 28 ℃, fermentation through 36 hours has sweet soup juice that fermented glutinour rice is floated away, finally to the fermented glutinour rice pasteurized process to container.
Embodiment 3
A kind of preparation method of 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, 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, after cultivation, by least three fermentation tests, verify that this bacterial strain produces the ability of target product; After determining aimed strain, adopt 11Be0 malt extract medium purifying culture of isolated, 30 ℃ of cultivation temperature, 7 days time, adopt slant medium to cultivate ripe, 5 ℃ of lower low-temperature preservations;
Sprouted unpolished rice, soak under normal temperature and drain 5 hours after 3 hours and soak 3 hours again, starts to germinate, and 32 ℃ of germination temperatures, germinating time 6 days, the long 0.6mm of bud, be 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; Following adopted brown rice functional red yeast rice all with.
B. get root of Herba Houttuyniae 50 weight portions, houttuynia curdatu leaf 20 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 fermented in step b
Concentrated sweet yeast for brewing rice wine 12
Get the raw material of four kinds of above parts by weight and prepared burden, glutinous rice is sorted after impurity and eluriate, soak and drain in 3 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 4 times of glutinous rice weight, makes its temperature be down to 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, compacting in the container of then packing into, build vessel port, remain on 35 ℃, fermentation through 72 hours has sweet soup juice that fermented glutinour rice is floated away to container, finally the fermented glutinour rice microwave sterilization is processed.
Claims (5)
1.
a kind of preparation method of brown rice functional red yeast rice fermented glutinour rice comprises following step:
A. get root of Herba Houttuyniae 30-50 weight portion, houttuynia curdatu leaf 10-20 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;
B. get raw material by following parts by weight:
Glutinous rice 8000-120000
Brown rice functional red yeast rice 3-9
The bent 2-6 fermented in step a
Concentrated sweet yeast for brewing rice wine 6-12
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;
Get the raw material of four kinds of above parts by weight and prepared burden, glutinous rice is sorted after impurity and eluriate, soak and drain 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 2-4 that the consumption of cold boiling water is glutinous rice weight doubly, 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 brown rice functional red yeast rice, step a thoroughly inoculation, compacting in the container of then packing into, build vessel port, remain on 28-35 ℃, fermentation through 36-72 hour has sweet soup juice that fermented glutinour rice is floated away, finally to the fermented glutinour rice sterilization treatment to container.
2. the preparation method of a kind of brown rice functional red yeast rice fermented glutinour rice as claimed in claim 1, it is characterized in that, in described step a, get root of Herba Houttuyniae 35-45 weight portion, houttuynia curdatu leaf 12-18 weight portion presses into juice, get the red bean that juice soaks 5-10 part, 10-20 days Cheng Qu ferment.
3. the preparation method of a kind of brown rice functional red yeast rice fermented glutinour rice as claimed in claim 1, is characterized in that, in described step a, gets root of Herba Houttuyniae 40 weight portions, houttuynia curdatu leaf 15 weight portions, gets the red bean that juice soaks 6 parts, and 10-20 days Cheng Qu ferment.
4. the preparation method of a kind of brown rice functional red yeast rice fermented glutinour rice as claimed in claim 1, is characterized in that, in described step b, the parts by weight of various raw materials are as follows:
Glutinous rice 90000
Brown rice functional red yeast rice 6
The song 4 fermented in step a
Concentrated sweet yeast for brewing rice wine 8.
5. the preparation method of a kind of brown rice functional red yeast rice fermented glutinour rice as claimed in claim, is characterized in that, in described step b, to the fermented glutinour rice sterilization treatment, is to adopt pasteurization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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