CN103849653A - Preparation method of citrinin-free high-color value red konjic rice powder - Google Patents
Preparation method of citrinin-free high-color value red konjic rice powder Download PDFInfo
- Publication number
- CN103849653A CN103849653A CN201410118527.4A CN201410118527A CN103849653A CN 103849653 A CN103849653 A CN 103849653A CN 201410118527 A CN201410118527 A CN 201410118527A CN 103849653 A CN103849653 A CN 103849653A
- Authority
- CN
- China
- Prior art keywords
- citrinin
- preparation
- colouring agent
- liquid
- red colouring
- 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
- 239000000843 powder Substances 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000007164 Oryza sativa Nutrition 0.000 title abstract description 7
- 235000009566 rice Nutrition 0.000 title abstract description 7
- 240000007594 Oryza sativa Species 0.000 title 1
- CQIUKKVOEOPUDV-IYSWYEEDSA-N antimycin Chemical compound OC1=C(C(O)=O)C(=O)C(C)=C2[C@H](C)[C@@H](C)OC=C21 CQIUKKVOEOPUDV-IYSWYEEDSA-N 0.000 claims abstract description 49
- CQIUKKVOEOPUDV-UHFFFAOYSA-N citrinine Natural products OC1=C(C(O)=O)C(=O)C(C)=C2C(C)C(C)OC=C21 CQIUKKVOEOPUDV-UHFFFAOYSA-N 0.000 claims abstract description 49
- 239000007788 liquid Substances 0.000 claims abstract description 47
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 14
- 239000001963 growth medium Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 5
- 238000012258 culturing Methods 0.000 claims abstract description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 36
- 238000004040 coloring Methods 0.000 claims description 35
- 230000001580 bacterial effect Effects 0.000 claims description 13
- -1 carbon ketone Chemical class 0.000 claims description 11
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 10
- 241000031003 Monascus ruber Species 0.000 claims description 9
- 238000003556 assay Methods 0.000 claims description 6
- 238000004128 high performance liquid chromatography Methods 0.000 claims description 6
- 239000003547 immunosorbent Substances 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 235000015097 nutrients Nutrition 0.000 claims description 6
- 230000001105 regulatory effect Effects 0.000 claims description 6
- 238000011218 seed culture Methods 0.000 claims description 6
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 claims description 6
- 235000011187 glycerol Nutrition 0.000 claims description 5
- 206010001497 Agitation Diseases 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 239000001888 Peptone Substances 0.000 claims description 3
- 108010080698 Peptones Proteins 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000019319 peptone Nutrition 0.000 claims description 3
- 235000010344 sodium nitrate Nutrition 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 241000209094 Oryza Species 0.000 abstract description 6
- 241000228347 Monascus <ascomycete fungus> Species 0.000 abstract description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract 2
- 229920002261 Corn starch Polymers 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 239000008120 corn starch Substances 0.000 abstract 1
- 229910052757 nitrogen Inorganic materials 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 12
- 239000003814 drug Substances 0.000 description 11
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 10
- 239000000047 product Substances 0.000 description 5
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000000049 pigment Substances 0.000 description 4
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000006555 catalytic reaction Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229960001340 histamine Drugs 0.000 description 2
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 2
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 102000004118 Ammonia-Lyases Human genes 0.000 description 1
- 108090000673 Ammonia-Lyases Proteins 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 239000007836 KH2PO4 Substances 0.000 description 1
- 231100000678 Mycotoxin Toxicity 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000010353 genetic engineering Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 239000002636 mycotoxin Substances 0.000 description 1
- 238000005502 peroxidation Methods 0.000 description 1
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a preparation method of a citrinin-free high-color value red konjic rice powder. The preparation method comprises the steps: culturing seeds by using a monascus 9906 strain in a liquid state manner, then inoculating liquid state seeds in a liquid state fermentation culture medium, and producing the citrinin-free high-color value red konjic rice powder by using a liquid state fermentation technology, wherein a culture medium adopts corn starch as a carbon source and soybean powder as a nitrogen source, histidine is added in the culture medium, and 2-triacontane ketone is added in the later fermentation phase to produce the citrinin-free red konjic rice powder. The red konjic rice powder prepared by adopting the method disclosed by the invention is high in safety, free from citrinin and high in color value.
Description
Technical field
The present invention relates to a kind of preparation of monascus product, specifically it seems and say the preparation method of the high look valency of a kind of no citrinin Hongqu powder (red colouring agent).
Background technology
Red colouring agent for food, also used as a Chinese medicine is the traditional leavened prod of China, and existing more than one thousand years uses historical, be mainly to be made by fermented grains such as monascus inoculation rice, and be that a kind of whole food of integration of drinking and medicinal herbs adds agent.France scholar Blanc has detected a kind of mycotoxins harmful to people and animals--Citrinin in the culture at monascus first in 1993.Due to the existence of this toxin, make China's red colouring agent for food, also used as a Chinese medicine outlet be subject to serious threat.At present, European and American countries has been worked out for the red colouring agent for food, also used as a Chinese medicine of China's export and the new standard of related products, strictly limits the content of Citrinin in red colouring agent for food, also used as a Chinese medicine and related products, must be lower than prescribed value, otherwise by import prohibition and sale.And citrinin content is difficult to reach control criterion in the red colouring agent for food, also used as a Chinese medicine of current China and related products thereof, Citrinin problem becomes the bottleneck problem of restriction China's red colouring agent for food, also used as a Chinese medicine and related products outlet.Believe in the near future, the human consumer of China also will propose higher requirement to this safety issue.In this case, the citrinin content how reducing in red colouring agent for food, also used as a Chinese medicine is a problem in the urgent need to address.
At present, the control research of red colouring agent for food, also used as a Chinese medicine Citrinin is mainly concentrated on to zymotechnique, selection by mutation, three aspects of genetic engineering technique.With regard to zymotechnique, we can carry out Improvement by aspects such as controlled fermentation time, improved culture medium.And the Hongqu powder (red colouring agent) of high-quality except otherwise contain and Citrinin, also need high look valency.Therefore the Hongqu powder (red colouring agent) that, how to obtain high look valency is also a factor will considering.
Someone proposes in the time of aftertreatment, to make Citrinin and 0.5% hydrogen peroxide at room temperature contact 30min and can thoroughly remove the toxicity of Citrinin, but while adopting aforesaid method to remove in red colouring agent for food, also used as a Chinese medicine Citrinin, affected to some extent pigment quality, therefore, effect is not very good.And the Histidine being added into can be avoided adding chemical substance hydrogen peroxide to eliminate Citrinin and affect pigment quality in aftertreatment in addition.
Summary of the invention
Technical problem to be solved by this invention is by improvement fermention medium, and the preparation method of the high look valency of a kind of no citrinin Hongqu powder (red colouring agent) is provided, and the Hongqu powder (red colouring agent) edible safety of preparation is high in this way.
The technical solution adopted for the present invention to solve the technical problems is: the preparation method of the Hongqu powder (red colouring agent) of the high look valency of a kind of no citrinin, with the liquid seed of cultivating of monascus 9906 bacterial strains, then liquid seed is linked in liquid state fermentation substratum, adopts liquid state fermentation technology to produce no citrinin red leaven rice with high color value powder.Wherein substratum adopts W-Gum to make carbon source, and soyflour is nitrogenous source, adds Histidine in substratum simultaneously, and the fermentation later stage adds 2-30 carbon ketone to produce the not Hongqu powder (red colouring agent) containing Citrinin.Concrete scheme step is as follows:
S1. prepare liquid seed: monascus ruber 9906 bacterial strains of no citrinin are after testing cultivated and obtained liquid seed in liquid seed culture medium;
S2. Hongqu powder (red colouring agent) is prepared in liquid state fermentation: liquid seed is linked in liquid state fermentation substratum, and substratum is made up of following component: W-Gum 10 ~ 50g/L, soyflour 2 ~ 8g/L, Histidine 1 ~ 4g/L, NaNO
31 ~ 5g/L, MgSO
47H
2o 0.5 ~ 2g/L, KH
2pO
43H
2o 0.5 ~ 2g/L, glycerine 40 ~ 70g/L, ZnSO
47H
2o 1 ~ 4g/L, regulating fermented liquid initial p H value with lactic acid is 3 ~ 5, and described substratum is packed in full automatic fermentor tank, after sterilizing, accesses liquid seed 10 ~ 55 volume %, and 25 ~ 33 ℃ of air blow and agitations ferment 2 ~ 3 weeks, and the fermentation later stage adds 2-30 carbon ketone 0.5 ~ 2g/L;
S3. detect: the mycelium and the fermented liquid that make with the fluorimetric detector of high performance liquid chromatography or with euzymelinked immunosorbent assay (ELISA) detecting step S2, determine not containing Citrinin;
S4. spraying is dry: the mycelium that step S2 is made and fermented liquid are sprayed dry, makes the Hongqu powder (red colouring agent) of the high look valency of no citrinin.
Preferably, in step S2, substratum is made up of following component:
W-Gum 30g/L,
Soyflour 5g/L,
Histidine 2g/L,
NaNO
3?2g/L，
MgSO
4·7H
2O?1g/L，
KH
2PO
4·3H
2O?1g/L，
Glycerine 60g/L,
ZnSO
4·7H
2O?2g/L。
Preferably, in step S2,2-30 carbon ketone are 1 g/L.
The concrete steps of step S1 are as follows:
S11. process early stage: adopt monascus ruber 9906 bacterial strains, this bacterial strain, through MSG culture medium culturing, detects whether contain Citrinin with the fluorimetric detector of high performance liquid chromatography or by euzymelinked immunosorbent assay (ELISA), confirms in substratum not containing Citrinin;
S21. prepare first order seed nutrient solution: liquid seed culture medium: in every 1000ml, glucose 65g, peptone 25g, NaNO
32g, MgSO
47H
2o 1g, KH
2pO
41g, regulating pH value is 5.0, above-mentioned substratum preparation 100ml is placed in the clean triangular flask of 500ml, cultivates 2-3 days for 30 ℃;
S31. prepare liquid seed: in the first order seed nutrient solution making with described monascus ruber 9906 bacterial strains, cultivate and obtain liquid seed in step S21;
Further, fermentor tank described in step S2 is 100 ~ 5000L, and described culture volume accounts for 60 ~ 80% of fermentor tank.
Lipid acid and methyl ketone can affect the generation of Citrinin in red colouring agent for food, also used as a Chinese medicine, the especially generation of 2-30 carbon ketone energy strongly inhibited Citrinins, and do not affect the formation of pigment.Medium chain fatty acid or its corresponding methyl ketone may be passed through the peroxysome synthesize hydrogen peroxide of induction thalline, and then cause the degraded of Citrinin or its intermediate product.
Select to add the principle of Histidine to be in substratum: the assimilation of Histidine has two possible approach.Article one, approach is that ammonialyase catalysis forms the sweet acid esters of urine, and another approach is that decarboxylase catalysis forms histamine.In histamine approach, the Histidine of every consumption a part produces the hydrogen peroxide of a part, and peroxidation Hydrogen Energy is destroyed Citrinin,, the assimilation approach of Histidine is as Fig. 1.
Compared with prior art, the invention has the beneficial effects as follows: the Hongqu powder (red colouring agent) of preparing no citrinin by improved culture medium.Adopt W-Gum to make carbon source, soyflour is nitrogenous source, can obtain the Hongqu powder (red colouring agent) of high look valency, adds Histidine in substratum simultaneously, and the fermentation later stage adds 2-30 carbon ketone can suppress and eliminate the generation of Citrinin.Can prepare the Hongqu powder (red colouring agent) of the high look valency no citrinin that a kind of edible safety is high according to technical scheme of the present invention.
Accompanying drawing explanation
Fig. 1 is the approach schematic diagram of hydrogen peroxide degradation Citrinin.
Embodiment
Below in conjunction with specific embodiment, technical scheme of the present invention is further illustrated, but embodiment does not limit in any form the present invention.
Embodiment 1
A kind of monascorubin preparation method's who improves monascorubin light stability of the present invention concrete steps are as follows:
S1. prepare liquid seed: monascus ruber 9906 bacterial strains of no citrinin are after testing cultivated and obtained liquid seed in liquid seed culture medium;
S2. Hongqu powder (red colouring agent) is prepared in liquid state fermentation: liquid seed is linked in liquid state fermentation substratum, substratum is made up of following component: W-Gum 30g/L, soyflour 5g/L, Histidine 2g/L, NaNO3 2g/L, MgSO47H2O 1g/L, KH2PO43H2O 1g/L, glycerine 60g/L, ZnSO47H2O 2g/L, regulating fermented liquid initial p H value with lactic acid is 4.5, described substratum is packed in full automatic fermentor tank, fermentor tank is 1000L, described culture volume accounts for 75% of fermentor tank, after sterilizing, access liquid seed 35 volume %, 30 ℃ of air blow and agitations ferment 2 weeks, the fermentation later stage adds 2-30 carbon ketone 1g/L,
S3. detect: the mycelium and the fermented liquid that make with the fluorimetric detector of high performance liquid chromatography or with euzymelinked immunosorbent assay (ELISA) detecting step S2, determine not containing Citrinin;
S4. spraying is dry: the mycelium that step S2 is made and fermented liquid are sprayed dry, makes the Hongqu powder (red colouring agent) of the high look valency of no citrinin.
Wherein, the concrete steps of step S1 are as follows:
S11. process early stage: adopt monascus ruber 9906 bacterial strains, this bacterial strain, through MSG culture medium culturing, detects whether contain Citrinin with the fluorimetric detector of high performance liquid chromatography or by euzymelinked immunosorbent assay (ELISA), confirms in substratum not containing Citrinin;
S21. prepare first order seed nutrient solution: liquid seed culture medium: in every 1000ml, glucose 65g, peptone 25g, NaNO3 2g, MgSO47H2O 1g, KH2PO4 1g, regulating pH value is 5.0, and above-mentioned substratum preparation 100ml is placed in the clean triangular flask of 500ml, cultivates 2 days for 30 ℃;
S31. prepare liquid seed: in the first order seed nutrient solution making with described monascus ruber 9906 bacterial strains, cultivate and obtain liquid seed in step S21.
Embodiment 2
Except the amount of the Histidine adding is 1g difference, other preparation conditions are with embodiment 1.
Embodiment 3
Except the amount of the Histidine adding is 3g difference, other preparation conditions are with embodiment 1.
Comparative example 1
Except not adding Histidine component, other preparation conditions are with embodiment 1.
Comparative example 2
Except not adding 2-30 carbon ketone components, other preparation conditions are with embodiment 1.
Comparative example 3
Except not adding Histidine, do not add outside 2-30 carbon ketone components yet, other preparation conditions are with embodiment 1.
By the Hongqu powder (red colouring agent) of above-described embodiment and comparative example gained, carry out the mensuration of Citrinin detection and look valency respectively.The mensuration of Citrinin adopts high effective liquid chromatography for measuring; The mensuration of look valency detects according to the red valency detection method of the red colouring agent for food, also used as a Chinese medicine of GB15961-2005.Then the experimental result of each embodiment is compared, its result is as shown in the table:
Table result in contrast, the Histidine of known interpolation can be eliminated Citrinin, and also can play the effect of the generation of obvious inhibition Citrinin at the 2-30 carbon ketone of fermentation later stage interpolation, and does not affect the formation of pigment.Can prepare the Hongqu powder (red colouring agent) of the high look valency no citrinin that a kind of edible safety is high according to technical scheme of the present invention.
Claims (4)
1. a preparation method for the Hongqu powder (red colouring agent) of the high look valency of no citrinin, is characterized in that, comprises the steps:
S1. prepare liquid seed: monascus ruber 9906 bacterial strains of no citrinin are after testing cultivated and obtained liquid seed in liquid seed culture medium;
S2. Hongqu powder (red colouring agent) is prepared in liquid state fermentation: liquid seed is linked in liquid state fermentation substratum, substratum is made up of following component: W-Gum 10 ~ 50g/L, soyflour 2 ~ 8g/L, Histidine 1 ~ 4g/L, NaNO3 1 ~ 5g/L, MgSO47H2O 0.5 ~ 2g/L, KH2PO43H2O 0.5 ~ 2g/L, glycerine 40 ~ 70g/L, ZnSO47H2O 1 ~ 4g/L, regulating fermented liquid initial p H value with lactic acid is 3 ~ 5, described substratum is packed in full automatic fermentor tank, after sterilizing, access liquid seed 10 ~ 55 volume %, 25 ~ 33 ℃ of air blow and agitations ferment 2 ~ 3 weeks, the fermentation later stage adds 2-30 carbon ketone 0.5 ~ 2g/L,
S3. detect: the mycelium and the fermented liquid that make with the fluorimetric detector of high performance liquid chromatography or with euzymelinked immunosorbent assay (ELISA) detecting step S2, determine not containing Citrinin;
S4. spraying is dry: the mycelium that step S2 is made and fermented liquid are sprayed dry, makes the Hongqu powder (red colouring agent) of the high look valency of no citrinin.
2. the preparation method of the Hongqu powder (red colouring agent) of the high look valency of no citrinin according to claim 1, is characterized in that, in step S2, substratum is made up of following component:
W-Gum 30g/L,
Soyflour 5g/L,
Histidine 2g/L,
NaNO
3?2g/L，
MgSO
4·7H
2O?1g/L，
KH
2PO
4·3H
2O?1g/L，
Glycerine 60g/L,
ZnSO
4·7H
2O?2g/L。
3. the preparation method of the Hongqu powder (red colouring agent) of the high look valency of no citrinin according to claim 1, is characterized in that, in step S2,2-30 carbon ketone are 1 g/L.
4. the preparation method of the Hongqu powder (red colouring agent) of the high look valency of no citrinin according to claim 1, is characterized in that, the concrete steps of step S1 are as follows:
S11. process early stage: adopt monascus ruber 9906 bacterial strains, this bacterial strain, through MSG culture medium culturing, detects whether contain Citrinin with the fluorimetric detector of high performance liquid chromatography or by euzymelinked immunosorbent assay (ELISA), confirms in substratum not containing Citrinin;
S21. prepare first order seed nutrient solution: liquid seed culture medium: in every 1000ml, glucose 65g, peptone 25g, NaNO
32g, MgSO
47H
2o 1g, KH
2pO
41g, regulating pH value is 5.0, above-mentioned substratum preparation 100ml is placed in the clean triangular flask of 500ml, cultivates 2-3 days for 30 ℃;
S31. prepare liquid seed: in the first order seed nutrient solution making with described monascus ruber 9906 bacterial strains, cultivate and obtain liquid seed in step S21;
The preparation method of the Hongqu powder (red colouring agent) of the high look valency of no citrinin according to claim 1, is characterized in that, fermentor tank described in step S2 is 100 ~ 5000L, and described culture volume accounts for 60 ~ 80% of fermentor tank.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410118527.4A CN103849653B (en) | 2014-03-27 | 2014-03-27 | A kind of preparation method of the Hongqu powder (red colouring agent) of no citrinin High color values |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410118527.4A CN103849653B (en) | 2014-03-27 | 2014-03-27 | A kind of preparation method of the Hongqu powder (red colouring agent) of no citrinin High color values |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103849653A true CN103849653A (en) | 2014-06-11 |
| CN103849653B CN103849653B (en) | 2016-07-27 |
Family
ID=50857775
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410118527.4A Active CN103849653B (en) | 2014-03-27 | 2014-03-27 | A kind of preparation method of the Hongqu powder (red colouring agent) of no citrinin High color values |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103849653B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104694400A (en) * | 2015-03-30 | 2015-06-10 | 福建农林大学 | Method for preparing high-color-value red rice product based on solid state fermentation |
| CN111394404A (en) * | 2019-05-14 | 2020-07-10 | 江苏臻大天园健康科技有限公司 | Method for producing coenzyme Q10 by using red yeast rice |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102702780A (en) * | 2012-01-18 | 2012-10-03 | 天津天康源生物技术有限公司 | Method for preventing fading of monascus red pigment and application thereof |
-
2014
- 2014-03-27 CN CN201410118527.4A patent/CN103849653B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102702780A (en) * | 2012-01-18 | 2012-10-03 | 天津天康源生物技术有限公司 | Method for preventing fading of monascus red pigment and application thereof |
Non-Patent Citations (2)
| Title |
|---|
| 许赣荣: "红曲桔霉素的检测及发酵控制技术", 《中国优秀硕博士学位论文全文数据库（博士）工程科技I辑》, 15 September 2006 (2006-09-15) * |
| 鲁佳慧 等，: "红曲的生产工艺及Monacolin K 和桔霉素的检测", 《现代食品科技》, vol. 22, no. 1, 31 December 2006 (2006-12-31) * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104694400A (en) * | 2015-03-30 | 2015-06-10 | 福建农林大学 | Method for preparing high-color-value red rice product based on solid state fermentation |
| CN104694400B (en) * | 2015-03-30 | 2018-05-08 | 福建农林大学 | A kind of method that solid state fermentation prepares High color values monascus product |
| CN111394404A (en) * | 2019-05-14 | 2020-07-10 | 江苏臻大天园健康科技有限公司 | Method for producing coenzyme Q10 by using red yeast rice |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103849653B (en) | 2016-07-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101703214A (en) | Lucid Ganoderma hypra powder or Lucid Ganoderma tea and double fermentation process | |
| CN104893983B (en) | Liquid state fermentation low citrinin, the preparation method of High color values monascorubin and product | |
| CN101440339B (en) | Method for formulating distiller's yeast special for tartary buckwheat wine | |
| CN103483040B (en) | Chinese caterpillar fungus pilot scale liquid submerged fermentation substratum and fermentation method for producing thereof | |
| CN103865747A (en) | Production method of monascus vinegar rich in lovastatin | |
| CN107156638B (en) | Preparation method of lipid-lowering red yeast powder | |
| CN103421642B (en) | Method for processing cider wine containing more ester | |
| CN110195023A (en) | A kind of Wine brewing yeast strain and its application | |
| CN101736033A (en) | Method for producing red yeast rice with functions of regulating lipoid and reducing blood pressure through submerged fermentation | |
| CN106883992A (en) | One plant height produces abnormal pichia yeast bacterium and its application of 4- vinyl guaiacols and ethyl acetate | |
| CN107034108A (en) | It is a kind of that the method for improving the refreshing cleanliness of aromatic Chinese spirit is conserved by pit mud | |
| CN104894183A (en) | Method for preparing ansamitocin P-3 from precious orange actinosynnema pretiosum | |
| CN1837354A (en) | Ganoderma lucidum hypha powder or ganoderma lucidum tea and dual fermentation process thereof | |
| CN103087893A (en) | Preparation method of composite coarse cereals monascus | |
| CN103045487B (en) | Bacterial strain for producing citric acid and method for fermenting and producing critic acid through fermentation of bacterial strain | |
| CN110317734A (en) | A kind of monascus and its isolated culture method and the application of high-yield glucoamylase, Esterified Enzyme and protease | |
| CN101880691B (en) | Preparation method for brewing function red yeast rice with low-yield citrinin | |
| CN109628253A (en) | A kind of method and its application preparing biological esterification liquid using Aspergillus niger liquid state fermentation | |
| CN108342292A (en) | A method of producing rice vinegar using traditional rose vinegar rice unstrained spirits song submerged fermentation | |
| CN103849653A (en) | Preparation method of citrinin-free high-color value red konjic rice powder | |
| CN104830593A (en) | Fermentation type morchella health care wine preparation technology | |
| CN104087632A (en) | Method for producing phellinus igniarius extracellular polysaccharides by deep liquid fermentation | |
| CN100491520C (en) | Method for culturing micro-organisms in reducing conditions obtained from gas stream | |
| CN103014067B (en) | Method for producing water-soluble curcumine by fermentation method | |
| CN104745348A (en) | Preparation method of hami melon flavor beer |
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 | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20191021 Address after: 236820 No. 1298, Ziyuan Road, Qiaocheng Economic Development Zone, Bozhou City, Anhui Province Patentee after: Bozhou Kanghe traditional Chinese Medicine Technology Co.,Ltd. Address before: 510663 Guangzhou high tech Industrial Development Zone, Guangdong Province, No. 3 spectrum East Road, A410 Patentee before: GUANGZHOU DAZHENG ADVANCED MATERIAL TECHNOLOGY Co.,Ltd. |
|
| TR01 | Transfer of patent right | ||
| CP03 | Change of name, title or address |
Address after: No. 1298, Ziyuan Road, Qiaocheng Economic Development Zone, Bozhou City, Anhui Province, 236800 Patentee after: Anhui Kanghe traditional Chinese Medicine Technology Co.,Ltd. Address before: No. 1298, Ziyuan Road, Qiaocheng Economic Development Zone, Bozhou City, Anhui Province, 236820 Patentee before: Bozhou Kanghe traditional Chinese Medicine Technology Co.,Ltd. |
|
| CP03 | Change of name, title or address | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A preparation method of high color value red yeast powder without citrinin Effective date of registration: 20231212 Granted publication date: 20160727 Pledgee: Bozhou Yaodu Rural Commercial Bank Co.,Ltd. Pledgor: Anhui Kanghe traditional Chinese Medicine Technology Co.,Ltd. Registration number: Y2023980070851 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |