CN104212681A - Monascus fermented glutinous rice and preparation method thereof - Google Patents
Monascus fermented glutinous rice and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a preparation method of monascus fermented glutinous rice and belongs to the technical field of fermented glutinous rice preparation. With the adoption of the preparation method, by selecting fresh japonica rice, fresh glutinous rice or mixed rice of the fresh japonica rice and the fresh glutinous rice which is harvested in present year as a raw material, the quality of the raw material is fundamentally controlled, and the brewed fermented glutinous rice is ensured to have fresh and pure rice taste; meanwhile, as a rhizopus wine drug is selected as a saccharifying ferment, starch in the raw material can be rapidly converted to glucose so as to prevent rice from returning raw, propagation of yeast can also be accelerated so as to ensure competitive advantage of target flora in the raw material, thus creating conditions for batch production; in addition, monascus is adopted as a supplementary saccharifying ferment, passivation is carried out on a part of monascus, and fermentation time is less left or not left after the monascus is added so that the monascus is fermented in the distribution and storage process, thus avoiding excessive fermentation and ensuring the freshness of the product, and therefore, the monascus fermented glutinous rice is red in color, is pleasant in aroma, is clear in sap, also has the health efficacy and is also suitable for industrial mass production.
Description
Technical field
The present invention relates to a kind of fermented glutinous rice and preparation method thereof, particularly a kind of red colouring agent for food, also used as a Chinese medicine fermented glutinous rice and preparation method thereof.
Background technology
Fermented glutinous rice has another name called for sweet wine, fermented glutinour rice, is traditional leavened food of the Chinese nation, is a part for Chinese's diet, and fermented glutinous rice is immensely popular with the sweet-smelling of its uniqueness delicious food, enjoys high reputation at home and abroad.The brewing method of fermented glutinous rice is from ancient times to the present: immersion one night cleaned by glutinous rice, powder slurry is twisted for degree with finger, after loading food steamer cooks, glutinous rice being poured out food steamer cools to about 32 DEG C, reenter large alms bowl, be sprinkling upon on glutinous rice with the koji of glutinous rice 2%, Bian Sabian turns over, sprinkle evenly after turning in rice central position flare socket bore, and compacting, applanation surface, glutinous rice is utilized to contain the many features of juice, finally be sprinkled into a little cold water again, add a cover sealing, the insulation can temperature being placed on 30 DEG C ~ 32 DEG C sends out 2 ~ 3 days, make until glutinous rice saccharification liquid reach in tubaeform socket bore about 1/2 height time, be fermented glutinous rice maturation.Fermented glutinous rice can freshly be sold, and listing after sterilization of also can heating encapsulation, converts two to three times of water during drink, also capable of direct drinking.
Red colouring agent for food, also used as a Chinese medicine red colouring agent for food, also used as a Chinese medicine bacterial classification is seeded in mixture rice cultivated obtained Monascus anka Nakazawa et sato mycelium and its substratum and form.Red colouring agent for food, also used as a Chinese medicine is except being used as producing except the saccharifying ferment of wine of rice fermented with red yeast, one of it or traditional Chinese medicinal materials, the history of existing more than 1,000 year, modern study shows, red colouring agent for food, also used as a Chinese medicine has the effect of significant adjusting blood lipid, to containment atherosclerosis, adjustment blood pressure, blood sugar have good effect, have positive preventive and therapeutic action to osteoporosis, Alzheimer's disease.
But, be limited to the control difficulty that people breed for human-subject test and the Monascus anka Nakazawa et sato of red colouring agent for food, also used as a Chinese medicine effect, ferment on this substratum of rice, yet there are no the completely new product that fermented glutinous rice and these two kinds of treasures of red colouring agent for food, also used as a Chinese medicine can be carried out combining up to now.
Summary of the invention
One object of the present invention is to solve in prior art the deficiency failing fermented glutinous rice and these two kinds of treasures of red colouring agent for food, also used as a Chinese medicine to be carried out combining, a kind of red colouring agent for food, also used as a Chinese medicine fermented glutinous rice is provided, this red colouring agent for food, also used as a Chinese medicine fermented glutinous rice had both had the feature that color and luster is scarlet, fragrance is pleasant, juice is limpid, look good, smell good and taste good, there is again the biological activity with health-care effect that other red rice products is incomparable, be of high nutritive value, the crowd of suitable diet is wide.
Another object of the present invention is the preparation method providing a kind of red colouring agent for food, also used as a Chinese medicine fermented glutinous rice, and the method is applicable to a large amount of productions of industrialization, the constant product quality produced.
The technical solution adopted for the present invention to solve the technical problems is as follows:
Red colouring agent for food, also used as a Chinese medicine fermented glutinous rice, described red colouring agent for food, also used as a Chinese medicine fermented glutinous rice with when produce per year fresh polished rice and/or fresh glutinous rice for raw material, with head mold yeast for brewing rice wine for saccharifying ferment, with red colouring agent for food, also used as a Chinese medicine as a supplement saccharifying ferment mixed fermentation form, its solid content measured by GB/T10786 is more than or equal to 50%, its reducing sugar content according to GB/T5009.7 measurement is 30-34%, is 0.5-1.0 according to its ethanol content that GB/T15038 measures.In commercially available common fermented glutinous rice reducing sugar content only require >=10%, and the reducing sugar content of red colouring agent for food, also used as a Chinese medicine fermented glutinous rice of the present invention is up to 30-34%, that commercially available common fermented glutinous rice is unapproachable, in addition, in commercially available common fermented glutinous rice, ethanol content is uneven, usually at 0.5-6.0, taste is affected when ethanol content is higher in fermented glutinous rice, time serious, fermented glutinous rice is bitter astringent, palatability is poor, and red colouring agent for food, also used as a Chinese medicine fermented glutinous rice alcoholic strength content of the present invention controls within the scope of 0.5-2.0, and steady quality is reliable, the taste of red colouring agent for food, also used as a Chinese medicine fermented glutinous rice is aromatic, good palatability.
As preferably, in described red colouring agent for food, also used as a Chinese medicine fermented glutinous rice, the consumption of head mold yeast for brewing rice wine is the 0.2-0.8% of raw materials quality, and the consumption of red colouring agent for food, also used as a Chinese medicine is the 1-10% of raw materials quality.
More preferably, in described red colouring agent for food, also used as a Chinese medicine fermented glutinous rice, the consumption of head mold yeast for brewing rice wine is preferably the 0.3-0.5% of raw materials quality.
More preferably, in described red colouring agent for food, also used as a Chinese medicine fermented glutinous rice, the consumption of red colouring agent for food, also used as a Chinese medicine is preferably the 4-6% of raw materials quality.
As preferably, described red colouring agent for food, also used as a Chinese medicine fermented glutinous rice is by the figurate open container splendid attire of tool, the opening portion of described container adopts at least local to have sealed piece sealing that is ventilative and microorganism in energy isolation environment, described sealed piece is formed by for the adhesive portion bonding with wall of container and the function part with ventilative isolation features, adhesive portion adopts PP polypropylene screen, and function part adopts PTFE poly tetrafluoroethylene.Containing activated aspergillus tubigensis, yeast in red colouring agent for food, also used as a Chinese medicine fermented glutinous rice of the present invention, even under frozen state, fainter fermentation also can produce not a small amount of carbonic acid gas, if and packaging on leave opening, fermented glutinous rice is easy to by the miscellaneous bacteria of outside invasion infects and becomes sour, if complete hermetic words, just packaging flatulence can be made to cause breaking, for this reason, devise above-mentioned " packaging that can breathe ", this packaging effectively can stop the invasion of outside miscellaneous bacteria, can discharge carbonic acid gas smoothly again, can maintain the quality of red colouring agent for food, also used as a Chinese medicine fermented glutinous rice of the present invention reliably.
A preparation method for red colouring agent for food, also used as a Chinese medicine fermented glutinous rice, described preparation method comprises the steps:
(1) select the mixed with rice when the fresh polished rice produced per year or glutinous rice or polished rice and glutinous rice to be raw material, adopt tap water to clean described raw material, then soak 22-24 hour, until described raw material is dipped into pinch i.e. powdering with finger;
(2) the described raw material adopting tap water shower to soak, drip washing is to percolation water clarification;
(3) raw material described in meal braizing machine or meal rice steamer atmospheric cooking is adopted, until the grain of rice of described raw material is well-done;
(4) spread out meal or drench meal with tap water, until cooled meal temperature is 28-32 DEG C;
(5) described head mold yeast for brewing rice wine to be sprinkled into uniformly in rice and uniform stirring, then to carry out nest;
(6) in constant temperature culture room or incubator, carry out fermentation 48 hours, with the full nest of the syrup water 50-80% produced for degree, then add red colouring agent for food, also used as a Chinese medicine, and add appropriate water, after uniform stirring, packaging final prod.
As preferably, in described step (5), nest technological operation is as follows: had by Uniform Doped the rice of described head mold yeast for brewing rice wine to be filled in culture vessel or wine vat, then adopt nest bar to draw out hollow nest by the middle of the rice in described culture vessel or wine vat, thus complete described nest technique.
As preferably, in step (6), added red colouring agent for food, also used as a Chinese medicine carries out partial deactivation pre-treatment in advance, and passivation pretreatment operation is as follows: the red colouring agent for food, also used as a Chinese medicine getting 1/3-1/2 amount cures 2-2.5h in 80-85 DEG C, makes it actively reduce or lose, then mixes with the red colouring agent for food, also used as a Chinese medicine of surplus.After high bake temperature process, the enzymic activity of red colouring agent for food, also used as a Chinese medicine reduces or loses, but the activity of its chemical active ingredient contained still exists, use after mixing with the red colouring agent for food, also used as a Chinese medicine of non-Passivation Treatment, the adjustment to red koji fermentation power can be realized, can guarantee that again the color and luster of red colouring agent for food, also used as a Chinese medicine fermented glutinous rice, local flavor and nutritional health function are unaffected.
As preferably, the temperature in described step (6) in constant temperature culture room or incubator is 25-30 DEG C.
As preferably, also has heat-sterilization step before finished product packing in described step (6), during described heat-sterilization, to be advisable more than 20PU.Red colouring agent for food, also used as a Chinese medicine fermented glutinous rice of the present invention divides disinfecting type and non-disinfecting type, and what obtain under this technical scheme is disinfecting type.
Well-known fermented glutinous rice and wine are both treasures, and both have very strong dependency, because fermented glutinous rice is a kind of fermented wine, red colouring agent for food, also used as a Chinese medicine is then a kind of excellent saccharifying ferment.But fermented glutinous rice is fermented glutinous rice over the past thousands of years always; and what make with red koji fermentation can only be wine of rice fermented with red yeast; why does is this? this must talk about from the principle of brewageing of wine; the brewing process of Chinese wine; be different from all Western wine; the brewageing or directly use sugary raw material of foreign wine, as long as so just go to ferment with yeast, (as grape wine wine); Use cereal materials to make wine, just first can only carry out saccharification to raw material, after obtained sugary soln, then ferment with yeast, (as beer beer); And the yellow rice wine of China, rice wine brewing, be but the principle with dual fermentation, i.e. limit saccharification limit fermentation.Be bilateral, just have the problem of a speed: as saccharification is fermented too by force too weak, then wine is partially sweet; If ferment, too prosperous saccharification does not catch up with, then yeast can produce self-dissolving, and last result all can make makes wine unsuccessfully, the raw acid of wine liquid, or fermentation is not thorough, and wine unstrained spirits is sent out and stuck with paste bad squeezing, and the yield of liquor is low, vinosity is poor.
The brew of red colouring agent for food, also used as a Chinese medicine fermented glutinous rice of the present invention, be we preset to reach excessive sugar accumulation (reducing sugar content more than 30%), zymamsis appropriateness (ethanol content 0.5-2.0) have control fermentation result.But red colouring agent for food, also used as a Chinese medicine but had the feature of strong fermenting power, this namely why red colouring agent for food, also used as a Chinese medicine can only make to obtain wine of rice fermented with red yeast and the key reason place of fermented glutinous rice can not be led to.Based on above principle, the making method of the red colouring agent for food, also used as a Chinese medicine fermented glutinous rice that we invent, its core has: A, and should add red colouring agent for food, also used as a Chinese medicine and avoid excessive fermentation again, concrete measure is: (1), the fermenting power of red colouring agent for food, also used as a Chinese medicine carried out to moderate inhibition (part passivation in advance); (2) the interpolation time of red colouring agent for food, also used as a Chinese medicine, is postponed.B, special packaging: devise " packaging that can breathe ", this packaging effectively can stop the invasion of outside miscellaneous bacteria, can get rid of carbonic acid gas smoothly again, can maintain the quality of red colouring agent for food, also used as a Chinese medicine fermented glutinous rice of the present invention reliably.
The invention has the beneficial effects as follows: by selecting the mixed with rice when the fresh polished rice produced per year or glutinous rice or polished rice and glutinous rice to be raw material, controlling the quality of raw material from root, thus ensure that brewed fermented glutinous rice has pure and fresh pure meter Xiang; Simultaneously, selecting and accounting for raw material weight per-cent is that the head mold yeast for brewing rice wine of the purebred cultivation of 0.2-0.8% is as saccharifying ferment, because this kind of yeast for brewing rice wine inoculation itself has yeast saccharomyces cerevisiae, can be glucose by the Starch Conversion in raw material fast, rice is avoided to return the generation of raw problem, the breeding of yeast can be accelerated again, ensure the competitive edge of target flora in material, thus create condition for batch production; In addition, adopt and account for the red colouring agent for food, also used as a Chinese medicine saccharifying ferment as a supplement that raw material weight per-cent is 1-10%, and after adding red colouring agent for food, also used as a Chinese medicine, stay less or do not stay fermentation time, it is made slowly to ferment in the process of providing and delivering and store, this technique avoids due to excessive fermentation caused after interpolation red colouring agent for food, also used as a Chinese medicine, ensure that the freshness of product; And then making this red colouring agent for food, also used as a Chinese medicine fermented glutinous rice both have the color of red gorgeous, fragrance is pleasant, juice the is limpid uniqueness of color and luster, the biological activity of the tool health-care effect having again other red rice products incomparable, is also suitable for a large amount of productions of industrialization simultaneously.
Accompanying drawing explanation
The process flow sheet of Fig. 1 wine of rice fermented with red yeast brew of the present invention Preparation Method.
Embodiment
Below by specific embodiment, technical scheme of the present invention is described in further detail.Raw material used in following embodiment is all commercial, and wherein head mold yeast for brewing rice wine is purchased from Fuyang Xing Fa Bioisystech Co., Ltd, and red colouring agent for food, also used as a Chinese medicine is purchased from Fujian Province's Gutian County screen lake bent company limited of red wine.
embodiment 1:
As shown in Figure 1, the preparation method of red colouring agent for food, also used as a Chinese medicine fermented glutinous rice that the embodiment of the present invention 1 provides carries out as follows:
(1) mixed with rice when the fresh polished rice produced per year or glutinous rice or polished rice and glutinous rice is selected to be raw material, selecting and accounting for raw material weight per-cent is that the head mold yeast for brewing rice wine of 0.2-0.8% is as saccharifying ferment, as 0.2%, 0.3%, 0.4%, 0.6%, 0.8% etc., adopt and account for the red colouring agent for food, also used as a Chinese medicine saccharifying ferment as a supplement that raw material weight per-cent is 1-10%, as 1%, 3%, 5%, 7%, 8%, 10% etc.; Adopt tap water to clean raw material, then soak 22-24 hour, as 22 hours, 22.5 hours, 23 hours, 23.5 hours, 24 hours etc., concrete required time was until raw material is dipped into and pinches i.e. powdering with finger and be advisable;
(2) raw material adopting tap water shower to soak, drip washing is to clear water, that is: shower is to flowing out without water in which rice has been washed;
(3) adopt meal braizing machine or meal rice steamer atmospheric cooking raw material, be advisable until the grain of rice of raw material is well-done;
(4) meal or drench meal with tap water is spread out, until cooled meal temperature is 28-32 DEG C, as 28 DEG C, 29 DEG C, 30 DEG C, 31 DEG C, 32 DEG C etc.;
(5) head mold yeast for brewing rice wine to be sprinkled into uniformly in rice and uniform stirring, then carry out nest, wherein, this head mold yeast for brewing rice wine is a kind of yeast for brewing rice wine containing rhizopus, adopt that this head mold yeast for brewing rice wine can be full and uniform with rice mixing, thus can be glucose by the Starch Conversion in raw material rapidly, both avoid the generation that syrup water quality becomes problem, accelerate course of fermentation again, thus support for industrialization production provides; Simultaneously, the method operation of nest is as follows: had by Uniform Doped the rice of head mold yeast for brewing rice wine to be filled in a culture vessel or wine vat, then adopt nest bar will to draw out a hollow nest formation meal nest in the middle of the rice in culture vessel or wine vat, thus complete the technique of nest, the object of nest is that increasing rice exposes aerial area, thus the needs that can either meet to oxygen in rhizopus culturing process, the heat radiation of rice can be beneficial to again;
(6) in constant temperature culture room or incubator temperature be 25-30 DEG C (as: 25 DEG C, 26 DEG C, 27 DEG C, 28 DEG C, 29 DEG C, 30 DEG C etc.) environment under carry out fermentation 48 hours, the action breaks of the saccharifying enzyme that the starch in rice can be made to produce through head mold yeast for brewing rice wine becomes glucose, syrup water is produced in meal nest inner accumulated, and with the full nest of the syrup water 50-80% produced for degree, as 50%, 60%, 65%, 78%, 80% etc., add red colouring agent for food, also used as a Chinese medicine, and add a certain amount of water, after uniform stirring, packaging final prod, in this process, need not reserve the special time ferments, in the embodiment of the present invention 1, this red colouring agent for food, also used as a Chinese medicine fermented glutinous rice need not sterilization, just by the figurate open container splendid attire of tool, the opening portion of described container adopts at least local to have sealed piece sealing that is ventilative and microorganism in energy isolation environment, described sealed piece is formed by for the adhesive portion bonding with wall of container and the function part with ventilative isolation features, adhesive portion adopts PP polypropylene screen, function part adopts PTFE poly tetrafluoroethylene, then namely fresh selling can be carried out, even if in the process of providing and delivering and store, because monascus ruber remains alive, also can ferment in the process, thus ensure that the fresh of this red colouring agent for food, also used as a Chinese medicine fermented glutinous rice, this is also one of major technique innovation of this invention, wherein added red colouring agent for food, also used as a Chinese medicine carries out partial deactivation pre-treatment in advance, passivation pretreatment operation is as follows: the red colouring agent for food, also used as a Chinese medicine getting 1/3 amount cures 2-2.5h in 80-85 DEG C, make its active reduction or lose, then mix with the red colouring agent for food, also used as a Chinese medicine of surplus.
So, the preparation method of the red colouring agent for food, also used as a Chinese medicine fermented glutinous rice that the embodiment of the present invention 1 provides, by selecting the mixed with rice when the fresh polished rice produced per year or glutinous rice or polished rice and glutinous rice to be raw material, controlling the quality of raw material from root, thus ensure that brewed fermented glutinous rice has pure and fresh pure meter Xiang; Simultaneously, selecting and accounting for raw material weight per-cent is that the head mold yeast for brewing rice wine of the purebred cultivation of 0.2-0.8% is as saccharifying ferment, because this kind of yeast for brewing rice wine inoculation itself has yeast saccharomyces cerevisiae, can be glucose by the Starch Conversion in raw material fast, rice is avoided to return the generation of raw problem, the breeding of yeast can be accelerated again, ensure the competitive edge of target flora in material, thus create condition for batch production; In addition, adopt and account for the red colouring agent for food, also used as a Chinese medicine saccharifying ferment as a supplement that raw material weight per-cent is 1-10%, and after adding red colouring agent for food, also used as a Chinese medicine, stay less or do not stay fermentation time, it is made slowly to ferment in the process of providing and delivering and store, this technique avoids due to excessive fermentation caused after interpolation red colouring agent for food, also used as a Chinese medicine, ensure that the freshness of product; And then making this red colouring agent for food, also used as a Chinese medicine fermented glutinous rice both have the color of red gorgeous, fragrance is pleasant, juice the is limpid uniqueness of color and luster, the biological activity of the tool health-care effect having again other red rice products incomparable, is also suitable for a large amount of productions of industrialization simultaneously.
Embodiment 2:
The preparation method of the red colouring agent for food, also used as a Chinese medicine fermented glutinous rice that the embodiment of the present invention 2 provides carries out as follows:
(1) mixed with rice when the fresh polished rice produced per year or glutinous rice or polished rice and glutinous rice is selected to be raw material, selecting and accounting for raw material weight per-cent is that the head mold yeast for brewing rice wine of 0.3-0.5% is as saccharifying ferment, as 0.3%, 0.35%, 0.4%, 0.45%, 0.6% etc., adopt and account for the red colouring agent for food, also used as a Chinese medicine saccharifying ferment as a supplement that raw material weight per-cent is 4-6%, as 4%, 4.5%, 5%, 5.5%, 6% etc.; Adopt tap water cleaning raw material, then soak 22-24 hour, as 22 hours, 22.2 hours, 23.5 hours, 23.8 hours, 24 hours etc., concrete required time was until raw material is dipped into and pinches i.e. powdering with finger and be advisable;
(2) raw material adopting tap water shower to soak, drip washing is to clear water, that is: shower is to flowing out without water in which rice has been washed;
(3) adopt meal braizing machine or meal rice steamer atmospheric cooking raw material, be advisable until the grain of rice of raw material is well-done;
(4) meal or drench meal with tap water is spread out, until cooled meal temperature is 28-32 DEG C, as 28 DEG C, 28.5 DEG C, 29.5 DEG C, 31.5 DEG C, 32 DEG C etc.;
(5) head mold yeast for brewing rice wine to be sprinkled into uniformly in rice and uniform stirring, then carry out nest, wherein, this head mold yeast for brewing rice wine is a kind of yeast for brewing rice wine containing rhizopus, adopt that this head mold yeast for brewing rice wine can be full and uniform with rice mixing, thus can be glucose by the Starch Conversion in raw material rapidly, both avoid the generation that syrup water quality becomes problem, accelerate course of fermentation again, thus support for industrialization production provides; Meanwhile, the method for nest comprises: had by Uniform Doped the rice of head mold yeast for brewing rice wine to be filled in a culture vessel or wine vat, then adopts nest bar will to draw out a hollow nest formation meal nest in the middle of the rice in culture vessel or wine vat, thus completes the technique of nest.The object of nest is that increasing rice exposes aerial area, thus can either meet the needs to oxygen in rhizopus culturing process, can be beneficial to again the heat radiation of rice;
(6) in constant temperature culture room or incubator temperature be 26-29 DEG C (as: 26 DEG C, 26.5 DEG C, 27 DEG C, 28 DEG C, 28.5 DEG C, 29 DEG C etc.) environment under carry out fermentation 48 hours, the action breaks of the saccharifying enzyme that the starch in rice can be made to produce through head mold yeast for brewing rice wine becomes glucose, syrup water is produced in meal nest inner accumulated, and with the full nest of the syrup 50-80% produced for degree, as 50%, 55%, 70%, 75%, 80% etc., add red colouring agent for food, also used as a Chinese medicine, and add a certain amount of water, after uniform stirring, carry out heat-sterilization, last by tool figurate open container splendid attire packaging final prod, the opening portion of described container adopts at least local to have sealed piece sealing that is ventilative and microorganism in energy isolation environment, described sealed piece is formed by for the adhesive portion bonding with wall of container and the function part with ventilative isolation features, adhesive portion adopts PP polypropylene screen, function part adopts PTFE poly tetrafluoroethylene, during heat-sterilization, to be advisable more than 20PU, in this process, need not reserve the special time ferments, in the embodiment of the present invention 2, in the process of providing and delivering and store, because monascus ruber remains alive, also can ferment in the process, thus ensure that the fresh of this red colouring agent for food, also used as a Chinese medicine fermented glutinous rice, in the present embodiment, added red colouring agent for food, also used as a Chinese medicine carries out partial deactivation pre-treatment in advance, passivation pretreatment operation is as follows: the red colouring agent for food, also used as a Chinese medicine getting 1/2 amount cures 2-2.5h in 80-85 DEG C, make its active reduction or lose, then mix with the red colouring agent for food, also used as a Chinese medicine of surplus.
So, the preparation method of the red colouring agent for food, also used as a Chinese medicine fermented glutinous rice that the embodiment of the present invention 2 provides, by selecting the mixed with rice when the fresh polished rice produced per year or glutinous rice or polished rice and glutinous rice to be raw material, controlling the quality of raw material from root, thus ensure that brewed fermented glutinous rice has pure and fresh pure meter Xiang; Simultaneously, selecting and accounting for raw material weight per-cent is that the head mold yeast for brewing rice wine of the purebred cultivation of 0.3-0.5% is as saccharifying ferment, because this kind of yeast for brewing rice wine inoculation itself has yeast saccharomyces cerevisiae, can be glucose by the Starch Conversion in raw material fast, rice is avoided to return the generation of raw problem, the breeding of yeast can be accelerated again, ensure the competitive edge of target flora in material, thus create condition for batch production; In addition, adopt and account for the red colouring agent for food, also used as a Chinese medicine saccharifying ferment as a supplement that raw material weight per-cent is 4-6%, and after adding red colouring agent for food, also used as a Chinese medicine, stay less or do not stay fermentation time, it is made slowly to ferment in the process of providing and delivering and store, this technique avoids due to excessive fermentation caused after interpolation red colouring agent for food, also used as a Chinese medicine, ensure that the freshness of product; And then making this red colouring agent for food, also used as a Chinese medicine fermented glutinous rice both have the color of red gorgeous, fragrance is pleasant, juice the is limpid uniqueness of color and luster, the biological activity of the tool health-care effect having again other red rice products incomparable, is also suitable for a large amount of productions of industrialization simultaneously.
The obtained red colouring agent for food, also used as a Chinese medicine fermented glutinous rice color and luster of embodiment 1 and 2 red gorgeous, fragrance is pleasant, juice is limpid, has unique color, delivered to national light industry food quality supervision detection station, Hangzhou and detect, result is as table 1:
The detection data of red colouring agent for food, also used as a Chinese medicine fermented glutinous rice prepared by table 1 embodiment 1-2
| Test item | Embodiment 1 | Embodiment 2 |
| Solid substance (%) | 50.5 | 51.2 |
| Alcoholic strength (wine liquid) % vol | 0.52 | 0.53 |
| Total acid (in lactic acid) (g/kg) | 7.99 | 7.97 |
| Reducing sugar (with glucose meter) g/100g | 34.2 | 34.0 |
| Intestinal bacteria (MPN/100ml) | ≤3 | ≤1 |
| Aflatoxin B1 (μ g/kg) | Do not detect | Do not detect |
| Energy (KJ/100g) | 653 | 658 |
| Carbohydrate (%) | 34.0 | 34.1 |
| Protein (g/100g) | 3.94 | 3.92 |
| Fat (g/100g) | 0.16 | 0.16 |
| Food fibre (%) | 0.3 | 0.3 |
| Ash content (%) | 0.1 | 0.1 |
As shown in Table 1, the red colouring agent for food, also used as a Chinese medicine fermented glutinous rice alcoholic strength content that embodiment 1-2 obtains is low, and reducing sugar content is high, is of high nutritive value.
Above preferred embodiment of the present invention is described.It is to be appreciated that the present invention is not limited to above-mentioned particular implementation, to be construed as in this area common is implemented for the method wherein do not described in detail to the greatest extent; Any those of ordinary skill in the art, do not departing under technical solution of the present invention ambit, the Method and Technology content of above-mentioned announcement all can be utilized to make many possible variations and modification to technical solution of the present invention, or being revised as the Equivalent embodiments of equivalent variations, this does not affect flesh and blood of the present invention.Therefore, every content not departing from technical solution of the present invention, according to technical spirit of the present invention to any simple modification made for any of the above embodiments, equivalent variations and modification, all still belongs in the scope of technical solution of the present invention protection.
Claims (10)
1. red colouring agent for food, also used as a Chinese medicine fermented glutinous rice, it is characterized in that: described red colouring agent for food, also used as a Chinese medicine fermented glutinous rice with when produce per year fresh polished rice and/or fresh glutinous rice for raw material, with head mold yeast for brewing rice wine for saccharifying ferment, with red colouring agent for food, also used as a Chinese medicine as a supplement saccharifying ferment mixed fermentation form, its solid content measured by GB/T10786 is more than or equal to 50%, its reducing sugar content according to GB/T5009.7 measurement is 30-34%, is 0.5-2.0 according to its ethanol content that GB/T15038 measures.
2. red colouring agent for food, also used as a Chinese medicine fermented glutinous rice according to claim 1, is characterized in that: in described red colouring agent for food, also used as a Chinese medicine fermented glutinous rice, the consumption of head mold yeast for brewing rice wine is the 0.2-0.8% of raw materials quality, and the consumption of red colouring agent for food, also used as a Chinese medicine is the 1-10% of raw materials quality.
3. red colouring agent for food, also used as a Chinese medicine fermented glutinous rice according to claim 2, is characterized in that: in described red colouring agent for food, also used as a Chinese medicine fermented glutinous rice, the consumption of head mold yeast for brewing rice wine is preferably the 0.3-0.5% of raw materials quality.
4. red colouring agent for food, also used as a Chinese medicine fermented glutinous rice according to claim 2, is characterized in that: in described red colouring agent for food, also used as a Chinese medicine fermented glutinous rice, the consumption of red colouring agent for food, also used as a Chinese medicine is preferably the 4-6% of raw materials quality.
5. red colouring agent for food, also used as a Chinese medicine fermented glutinous rice according to claim 1, it is characterized in that: described red colouring agent for food, also used as a Chinese medicine fermented glutinous rice is by the figurate open container splendid attire of tool, the opening portion of described container adopts at least local to have sealed piece sealing that is ventilative and microorganism in energy isolation environment, described sealed piece is formed by for the adhesive portion bonding with wall of container and the function part with ventilative isolation features, adhesive portion adopts PP polypropylene screen, and function part adopts PTFE poly tetrafluoroethylene.
6. a preparation method for red colouring agent for food, also used as a Chinese medicine fermented glutinous rice described in claim 1 to 5 any one, is characterized in that, described preparation method comprises the steps:
(1) adopt tap water to clean described raw material, then soak 22-24 hour, until described raw material is dipped into pinch i.e. powdering with finger;
(2) the described raw material adopting tap water shower to soak, drip washing is to percolation water clarification;
(3) raw material described in meal braizing machine or meal rice steamer atmospheric cooking is adopted, until the grain of rice of described raw material is well-done;
(4) spread out meal or drench meal with tap water, until cooled meal temperature is 28-32 DEG C;
(5) described head mold yeast for brewing rice wine to be sprinkled into uniformly in rice and uniform stirring, then to carry out nest;
(6) in constant temperature culture room or incubator, carry out fermentation 48 hours, with the full nest of the syrup water 50-80% produced for degree, then add red colouring agent for food, also used as a Chinese medicine, and add appropriate water, after uniform stirring, packaging final prod.
7. the preparation method of red colouring agent for food, also used as a Chinese medicine fermented glutinous rice according to claim 6, it is characterized in that, in described step (5), nest technological operation is as follows: had by Uniform Doped the rice of described head mold yeast for brewing rice wine to be filled in culture vessel or wine vat, then adopt nest bar to draw out hollow nest by the middle of the rice in described culture vessel or wine vat, thus complete described nest technique.
8. according to the preparation method of the red colouring agent for food, also used as a Chinese medicine fermented glutinous rice described in claim 6, it is characterized in that, in step (6), added red colouring agent for food, also used as a Chinese medicine carries out partial deactivation pre-treatment in advance, passivation pretreatment operation is as follows: the red colouring agent for food, also used as a Chinese medicine getting 1/3-1/2 amount cures 2-2.5h in 80-85 DEG C, make its active reduction or lose, then mixing with the red colouring agent for food, also used as a Chinese medicine of surplus.
9. according to the preparation method of the red colouring agent for food, also used as a Chinese medicine fermented glutinous rice described in claim 6, it is characterized in that, the temperature in constant temperature culture room described in step (6) or incubator is 25-30 DEG C.
10. according to the preparation method of the red colouring agent for food, also used as a Chinese medicine fermented glutinous rice described in claim 6, it is characterized in that also having heat-sterilization step before finished product packing in described step (6), during described heat-sterilization, to be advisable more than 20PU.
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| CN201410060981.9A CN103815281A (en) | 2014-02-24 | 2014-02-24 | Making method of monascus fermented sweet rice wine |
| CN201410484185.8A CN104212681B (en) | 2014-02-24 | 2014-09-21 | Red colouring agent for food, also used as a Chinese medicine fermented glutinous rice and preparation method thereof |
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| CN105176740A (en) * | 2015-09-25 | 2015-12-23 | 湖南澳深生物工程有限公司 | Making method of fermented glutinous rice |
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| CN104212681B (en) | 2016-05-25 |
| CN103815281A (en) | 2014-05-28 |
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