CN103211153A - Esterified red monas rice Laozao preparation method - Google Patents
Esterified red monas rice Laozao preparation method Download PDFInfo
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Abstract
The invention belongs to the field of Laozao preparation methods, and particularly relates to a method for preparing a health Laozao by using esterified red monas rice. The method comprises the following steps: preparing esterified red monas rice, taking purslane with a health function and coosegrass with a health function, and fermenting to obtain koji; and carrying out material preparation on glutinous rice, the esterified red monas rice, the fermented koji of the purslane and the coosegrass, and a concentrated sweetening wine drug, and fermenting to prepare the Laozao. The preparation method has the following beneficial effects that: the Laozao has characteristics of mellow taste, fragrance, and delicious property; and the purslane with the health function and the coosegrass with the health function are added during the Laozao preparing process, such that the Laozao has effects of invigoration, sterilization, anti-inflammation, heat clearing, detoxification, dampness eliminating and hidroschesis.
Description
Technical field
The invention belongs to the preparation method field of fermented glutinour rice, be specifically related to a kind of method of utilizing esterified red yeast 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, be 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 contains 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, shoot then and drain away the water, put into pot and steam to well-done back and take out, then steaming good glutinous rice, pour in the basin temperature boiling water and wash by rubbing with the hands, inter-adhesive to avoid glutinous rice, pick up filter again and do.When treating that temperature drops to the 40 degree left and right sides, a certain amount of koji porphyrize, again 80% koji is poured in the glutinous rice and mixed thoroughly, pack in the basin, above again 20% koji of remainder being sprinkled upon uniformly, get the warm boiling water about 35 degree, slowly pour into to add a cover in the basin to seal is placed in the pot, its temperature remained on about 30 degree got final product in two days.The color of the fermented glutinour rice that this method is made mostly is white greatly, can not satisfy people's colorful demand that becomes increasingly abundant.
Red colouring agent for food, also used as a Chinese medicine originates from China, and monascus is mainly used in 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 multiple enzymes such as amylase, esterification enzyme, protease in metabolism, and has many monascus strains can produce the protease of greater activity, can be used for 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 esterification enzyme of biologically active in the monascus growth course, and be used in a large number make wine and the production of fermented food and porous-starch.Production at China's monascus mainly is distributed in ground such as Fujian, Zhejiang and Taiwan.Monascus is grown on long-grained nonglutinous rice rice, also have institute to carry out the research that monascus liquid state fermentation produces esterification enzyme aspect at present, but all enzymatic productivity is lower by Gu is many so far with solid culture monascus production esterification enzyme, also has very big distance from the big production of reality.Contain Monacolin K and related substances in the red colouring agent for food, also used as a Chinese medicine, the red colouring agent for food, also used as a Chinese medicine bacterium has and reduces cholesterolemia, effect such as hypoglycemic, hypotensive.
Monascus is widely used to extract in natural colouring matter and the 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, not only can reduce cholesterol such as the Monacolink that it produced, and it is also very effective for severe hypercholesteremia patient, the ergosterol of its generation can be prevented and treated baby's rickets to promoting the tangible physiological action that is absorbed with of pregnant woman and the elderly's calcium phosphorus in addition, and the r-aminobutyric acid that it produced in addition can be hypotensive.
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 Yi Shang 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 esterified red yeast health care fermented glutinous rice, adopt the fermented glutinour rice of this method preparation that human body is played the effect clearing heat and detoxicating, that Li Shui dries.
A kind of preparation method of esterified red yeast fermented glutinour rice comprises following step:
A. induction mutation of bacterium:
Starting strain is: smoky gray monascus strain, aubergine monascus strain, monascus trichoderma strain; Adopt cell fusion method and ultraviolet irradiation to combine, three kinds of starting strains are cultured to cell age 30-40 hour, carrying out cytoplasm decomposes, the matter condition of separating is: 25-30 ℃, time 2.5-3 hour, matter was separated enzyme system and is comprised the 0.1-5% lysozyme, 0.3-1% glusulase and 0.3-0.8% cellulase, the red colouring agent for food, also used as a Chinese medicine bacterium plasm that matter is separated under distance 15w uviol lamp 25 centimetres, makes fatal rate reach 88%-91% at irradiation 80-100 second;
B. separate:
Bacterial classification after the mutagenesis is done plate isolation, plating medium is as follows, peptone 0.5-1.2%, polyvinyl alcohol olive oil emulsion 2-3%, sodium chloride 0.2-1%, agar 1-5%, cultivate after 65-80 hour for 28-32 ℃, single bacterium colony that the choosing colony transparent circle is bigger carries out at least three screenings, treats to select after the stabilization characteristics of genetics;
C. koji: add wheat bran 60-100%, corn flour 10-20%, soy meal 3-7%, potassium dihydrogen phosphate 0.01-0.03%, add water 60-90%, profit water one hour, atmospheric cooking one hour is cooled to 30-35 ℃, inoculation operation under the gnotobasis was cultivated 72 hours for 30 ℃ at the ventilation koji bed, measured enzyme activity;
Above-mentioned prepared esterified red yeast mould
Monascus sp.Be deposited in China Committee for Culture Collection of Microorganisms common micro-organisms center on November 13rd, 2012, the preservation address is: Datun Road, Chaoyang District, Beijing City, its deposit number are CGMCC NO.6807; Following examples all with.
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
Esterified red yeast 3-9
The bent 2-6 that ferments among the step b
Concentrate 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 behind the impurity eluriate, soak and drained in 2-3 hour, steam then to the glutinous rice grain and do not have hard-core, take out with cold boiling water and drench glutinous rice, the consumption of cold boiling water is 2-4 a times of glutinous rice weight, makes its temperature reduce to 30-40 ℃, and drop anhydrates standby;
With the song that ferments among the glutinous rice that makes and monascus, the step b, concentrate sweet yeast for brewing rice wine and mix inoculation thoroughly, vessel port is built in compacting in the container of packing into then, 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, among the above-mentioned 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, among the above-mentioned step b, get 10 parts of purslanes, eleusine indica is pressed into juice for 10 parts, get the red bean that juice soaks 6 parts, 10-20 days Cheng Qu ferment.
Preferably, among the above-mentioned step c, various raw materials in part by weight are as follows:
Glutinous rice 90000
Esterified red yeast 7
The song 3 that ferments among the step b
Concentrate sweet yeast for brewing rice wine 9.
Among the 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, aromatic character and agreeable taste, and owing to having added purslane and eleusine indica in the process of making fermented glutinour rice at alcohol with health care, make fermented glutinour rice except having the effect of nourishing, but also possess bactericidal antiphlogistic, clearing heat and detoxicating, effect that dampness removing is received sweat.
The specific embodiment
Below in conjunction with specific embodiment the present invention is done further explanation,, but therefore do not limit the present invention so that those skilled in the art more understands the present invention.
Embodiment 1
A kind of preparation method of esterified red yeast health care fermented glutinous rice comprises following step:
Induction mutation of bacterium:
Starting strain is: smoky gray monascus strain, aubergine monascus strain, monascus trichoderma strain; Adopt cell fusion method and ultraviolet irradiation to combine, three kinds of starting strains were cultured to cell age 35 hours, carrying out cytoplasm decomposes, the matter condition of separating is: 28 ℃, 2.8 hours time, matter is separated enzyme system and is comprised 1% lysozyme, 0.6% glusulase and 0.5% cellulase, the red colouring agent for food, also used as a Chinese medicine bacterium plasm that matter is separated under distance 15w uviol lamp 25 centimetres, makes fatal rate reach 88-91% at irradiation 80-100 second;
Separate:
Bacterial classification after the mutagenesis is done plate isolation, and plating medium is as follows, peptone 0.9%, polyvinyl alcohol olive oil emulsion 2.5%, sodium chloride 0.6%, agar is cultivated after 72 hours for 3%, 30 ℃, single bacterium colony that the choosing colony transparent circle is bigger carries out at least three screenings, treats to select after the stabilization characteristics of genetics;
Koji: adding wheat bran 80%, corn flour 15%, soy meal 4%, potassium dihydrogen phosphate 0.02% adds water 80%, profit water one hour, atmospheric cooking one hour is cooled to 32 ℃, and inoculation operation under the gnotobasis was cultivated 72 hours for 30 ℃ at the ventilation koji bed, got the esterified red yeast mould;
Above-mentioned prepared esterified red yeast mould
Monascus sp.Be deposited in China Committee for Culture Collection of Microorganisms common micro-organisms center on November 13rd, 2012, its deposit number is CGMCC NO.6807; 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 9000
Esterified red yeast 7
The song 3 that ferments among the step b
Concentrate 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 behind the impurity eluriate, soak and drained in 2-3 hour, steam then to the glutinous rice grain and do not have hard-core, take out with cold boiling water and drench glutinous rice, the consumption of cold boiling water is 2-4 a times of glutinous rice weight, makes its temperature reduce to 30-40 ℃, and drop anhydrates standby;
With the song that ferments among the glutinous rice that makes and monascus, the step b, concentrate sweet yeast for brewing rice wine and mix inoculation thoroughly, vessel port is built in compacting in the container of packing into then, 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 esterified red yeast health care fermented glutinous rice comprises following step:
A. induction mutation of bacterium:
Starting strain is: smoky gray monascus strain, aubergine monascus strain, monascus trichoderma strain; Adopt cell fusion method and ultraviolet irradiation to combine, three kinds of starting strains were cultured to cell age 30 hours, carrying out cytoplasm decomposes, the matter condition of separating is: 25 ℃, 2.5 hours time, matter is separated enzyme system and is comprised 0.1% lysozyme, 0.3% glusulase and 0.3% cellulase, the red colouring agent for food, also used as a Chinese medicine bacterium plasm that matter is separated under distance 15w uviol lamp 25 centimetres shone 80 seconds, and fatal rate is reached about 88%;
Separate:
Bacterial classification after the mutagenesis is done plate isolation, and plating medium is as follows, peptone 1.2%, polyvinyl alcohol olive oil emulsion 3%, sodium chloride 1%, agar is cultivated after 680 hours for 5%, 32 ℃, single bacterium colony that the choosing colony transparent circle is bigger carries out at least three screenings, treats to select after the stabilization characteristics of genetics;
Koji: add wheat bran 60%, corn flour 20%, soy meal 3%, potassium dihydrogen phosphate 0.03% adds water 90%, profit water one hour, atmospheric cooking one hour is cooled to 35 ℃, and inoculation operation under the gnotobasis was cultivated 72 hours for 30 ℃ at the ventilation koji bed, measured enzyme activity;
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 15 parts, 20 days Cheng Qu ferment;
C. get raw material by following parts by weight:
Glutinous rice 8000
Esterified red yeast 3
The song 2 that ferments among the step b
Concentrate 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 behind the impurity eluriate, soak and drained in 2.5 hours, steam then to the glutinous rice grain and do not have 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 reduce to 35 ℃, and drop anhydrates standby;
With the song that ferments among the glutinous rice that makes and monascus, the step b, concentrate sweet yeast for brewing rice wine and mix inoculation thoroughly, vessel port is built in compacting in the container of packing into then, remain on 32 ℃, fermentation through 36 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 esterified red yeast health care fermented glutinous rice comprises following step:
Induction mutation of bacterium:
Starting strain is: smoky gray monascus strain, aubergine monascus strain, monascus trichoderma strain; Adopt cell fusion method and ultraviolet irradiation to combine, three kinds of starting strains were cultured to cell age 40 hours, carrying out cytoplasm decomposes, the matter condition of separating is: 30 ℃, 3 hours time, matter is separated enzyme system and is comprised 5% lysozyme, 1% glusulase and 0.8% cellulase, the red colouring agent for food, also used as a Chinese medicine bacterium plasm that matter is separated under distance 15w uviol lamp 25 centimetres shone 100 seconds, and fatal rate is reached about 91%;
Separate:
Bacterial classification after the mutagenesis is done plate isolation, and plating medium is as follows, peptone 1.2%, polyvinyl alcohol olive oil emulsion 3%, sodium chloride 1%, agar is cultivated after 80 hours for 5%, 32 ℃, single bacterium colony that the choosing colony transparent circle is bigger carries out at least three screenings, treats to select after the stabilization characteristics of genetics;
Koji: add wheat bran 100%, corn flour 20%, soy meal 7%, potassium dihydrogen phosphate 0.03% adds water 90%, profit water one hour, atmospheric cooking one hour is cooled to 35 ℃, and inoculation operation under the gnotobasis was cultivated 72 hours for 30 ℃ at the ventilation koji bed, measured enzyme activity;
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
Esterified red yeast 9
The song 6 that ferments among the step b
Concentrate 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 behind the impurity eluriate, soak and drained in 2-3 hour, steam then to the glutinous rice grain and do not have hard-core, take out with cold boiling water and drench glutinous rice, the consumption of cold boiling water is 2-4 a times of glutinous rice weight, makes its temperature reduce to 30-40 ℃, and drop anhydrates standby;
With the song that ferments among the glutinous rice that makes and monascus, the step b, concentrate sweet yeast for brewing rice wine and mix inoculation thoroughly, vessel port is built in compacting in the container of packing into then, remain on about 35 ℃, fermentation through 72 hours has sweet soup juice that fermented glutinour rice is floated away to container, at last the fermented glutinour rice microwave sterilization is handled.
Claims (5)
1. the preparation method of an esterified red yeast fermented glutinour rice comprises following step:
A. induction mutation of bacterium:
Starting strain is: smoky gray monascus strain, aubergine monascus strain, monascus trichoderma strain; Adopt cell fusion method and ultraviolet irradiation to combine, three kinds of starting strains are cultured to cell age 30-40 hour, carrying out cytoplasm decomposes, the matter condition of separating is: 25-30 ℃, time 2.5-3 hour, matter was separated enzyme system and is comprised the 0.1-5% lysozyme, 0.3-1% glusulase and 0.3-0.8% cellulase, the red colouring agent for food, also used as a Chinese medicine bacterium plasm that matter is separated under distance 15w uviol lamp 25 centimetres, makes fatal rate reach 88-91% at irradiation 80-100 second;
B. separate:
Bacterial classification after the mutagenesis is done plate isolation, plating medium is as follows, peptone 0.5-1.2%, polyvinyl alcohol olive oil emulsion 2-3%, sodium chloride 0.2-1%, agar 1-5%, cultivate after 65-80 hour for 28-32 ℃, single bacterium colony that the choosing colony transparent circle is bigger carries out at least three screenings, treats to select after the stabilization characteristics of genetics;
C. koji: add wheat bran 60-100%, corn flour 10-20%, soy meal 3-7%, potassium dihydrogen phosphate 0.01-0.03%, add water 60-90%, profit water one hour, atmospheric cooking one hour is cooled to 30-35 ℃, inoculation operation under the gnotobasis was cultivated 72 hours for 30 ℃ at the ventilation koji bed, measured enzyme activity;
The above-mentioned bacterial strain monascus ruber that is adopted
Monascus sp.Be deposited in China Committee for Culture Collection of Microorganisms common micro-organisms center on November 13rd, 2012, its deposit number is CGMCC NO.6807;
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
Esterified red yeast 3-9
The bent 2-6 that ferments among the step b
Concentrate 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 behind the impurity eluriate, soak and drained in 2-3 hour, steam then to the glutinous rice grain and do not have hard-core, take out with cold boiling water and drench glutinous rice, the consumption of cold boiling water is 2-4 a times of glutinous rice weight, makes its temperature reduce to 30-40 ℃, and drop anhydrates standby;
With the song that ferments among the glutinous rice that makes and monascus, the step b, concentrate sweet yeast for brewing rice wine and mix inoculation thoroughly, vessel port is built in compacting in the container of packing into then, 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. the preparation method of a kind of esterified red yeast fermented glutinour rice as claimed in claim is characterized in that, among the 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. the preparation method of a kind of esterified red yeast fermented glutinour rice as claimed in claim is characterized in that, among the described step b, gets 10 parts of purslanes, eleusine indica is pressed into juice for 10 parts, gets the red bean that juice soaks 6 parts, and 10-20 days Cheng Qu ferment.
4. the preparation method of a kind of esterified red yeast fermented glutinour rice as claimed in claim is characterized in that, among the described step c, various raw materials in part by weight are as follows:
Glutinous rice 90000
Esterified red yeast 7
The song 3 that ferments among the step b
Concentrate sweet yeast for brewing rice wine 9.
5. the preparation method of a kind of esterified red yeast fermented glutinour rice as claimed in claim is characterized in that, among the described step c, sterilization method is pasteurization or microwave sterilization.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107384718A (en) * | 2017-08-24 | 2017-11-24 | 福建回味鲜食品有限公司 | A kind of liquor made from sorghum and its production technology |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1785039A (en) * | 2005-12-21 | 2006-06-14 | 漆丹成 | Red-koji fermented glutinous rice food and its prodn. technique |
| CN1806665A (en) * | 2005-11-18 | 2006-07-26 | 张红 | Health-caring monascus fermented glutinous wine and preparation method thereof |
| CN1948458A (en) * | 2006-11-03 | 2007-04-18 | 姚继承 | Preparation method of saccharification flavoring yeast |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1806665A (en) * | 2005-11-18 | 2006-07-26 | 张红 | Health-caring monascus fermented glutinous wine and preparation method thereof |
| CN1785039A (en) * | 2005-12-21 | 2006-06-14 | 漆丹成 | Red-koji fermented glutinous rice food and its prodn. technique |
| CN1948458A (en) * | 2006-11-03 | 2007-04-18 | 姚继承 | Preparation method of saccharification flavoring yeast |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107384718A (en) * | 2017-08-24 | 2017-11-24 | 福建回味鲜食品有限公司 | A kind of liquor made from sorghum and its production technology |
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Application publication date: 20130724 |