CN105919081A - Preparation method of red kojic rice with high color value - Google Patents
Preparation method of red kojic rice with high color value Download PDFInfo
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- CN105919081A CN105919081A CN201610267292.4A CN201610267292A CN105919081A CN 105919081 A CN105919081 A CN 105919081A CN 201610267292 A CN201610267292 A CN 201610267292A CN 105919081 A CN105919081 A CN 105919081A
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Abstract
The present invention discloses a preparation method of red kojic rice with a high color value and belongs to the technical field of red kojic rice preparation. Firstly, monascus purpureus seed liquid is prepared, then rice is subjected to hot soaking and freezing pre-treatment, then a variety of accessory materials are combined, the rice is boiled using a high-pressure cooker to obtain ripen rice with full of granules, the ripen rice is mixed with the monascus purpureus seed liquid to conduct fermentation, and thus the red kojic rice with the high color value is obtained. The method is unique, the technology is convenient, the ripening accessory materials are added during the cooking process, so that the cooked rice is more penetrated, stickiness and agglomeration are avoided, the red kojic rice is easy to be used by microorganisms, the production period is shortened, the red kojic rice with the high color value can be obtained in a short time, the cost is saved, the red kojic rice is suitable for industrial mass production, and the red kojic rice has significant economic benefits.
Description
Technical field
The invention discloses the preparation method of a kind of red leaven rice with high color value, belong to Monas cuspurpureus Went preparing technical field.
Background technology
Monascorubin is the general name of a series of pigments that monascus produces in growth course, and it is only edible natural pigment utilizing micro-organisms, uses as food color and spice for a long time.Compared with other natural pigment known, monascorubin has lot of advantages: good stability, can keep stable in the range of pH2-9；Thermostability is relatively strong, and its ethanol solution heats 0.5h pigment storage rates more than 92% 100 DEG C of heating 1.5h or 120 DEG C；Its alcoholic solution is on ultraviolet quite stable: be little affected by metal ion such as calcium, magnesium, ferrum, the isoionic impact of copper；Be little affected by 0.1% hydrogen peroxide, VC, the impact of the reducing agent such as sodium sulfite；Good etc. to the tinctorial property of protein.
In China, big slightly two classes of monascorubin product, traditional product Monas cuspurpureus Went extract and submerged fermentation Monascus anka Nakazawa et sato extract red yeast rice.
Traditional Monas cuspurpureus Went production technology is first to be soaked by rice, cleans, drains, cook, and then carries out inoculating, fermentation culture, and last discharging is dried and i.e. be can get Monas cuspurpureus Went finished product.But existing this technique is being steamed in rice operation, and the time is about 3～10 minutes, is not enough to thorough for rice ripening, and increase the steaming rice time and rice can be caused tacky, caking, it is unfavorable for the operation such as inoculation in later stage；The most traditional production technology is not easy to be utilized by microorganism, the longest.
Summary of the invention
The technical problem that present invention mainly solves: in the most traditional Monas cuspurpureus Went production technology, it is not enough to thorough for rice ripening, the increase steaming rice time instead can make grain of rice stickness, caking, it is unfavorable for that post incoulation operates, and be not easy to be utilized by microorganism, cause the present situation that manufacturing process is the longest, it is provided that the preparation method of a kind of red leaven rice with high color value.First the method makes monascus ruber seed liquid, again by rice through thermal freezing pretreatment, it is equipped with several adjuvant that accelerates the ripening subsequently through pressure cooker boiling, obtains the ripening rice of full grains, with monascus ruber seed liquid mixed fermentation, thus obtain a kind of red leaven rice with high color value.The inventive method is unique, simple process, during steaming and decocting, not only with the addition of the adjuvant that accelerates the ripening, make rice be more easy to ripening, it is to avoid tacky, caking, it is prone to be utilized by microorganism, and shorten the production cycle, red leaven rice with high color value can be obtained at short notice, save cost, it is suitable for industrialization large-scale production, there is significant economic benefit.
In order to solve above-mentioned technical problem, the technical solution adopted in the present invention is:
(1) it is 10% Monascus Strains to be inoculated in activation medium at 25～30 DEG C activation culture 5～7 days by inoculum concentration, bacterial strain after pipetting 3～5 strain activation with inoculating loop again is transferred in 50～100mL seed liquor culture medium, shaking table shaken cultivation 3～i.e. obtain monascus ruber seed liquid for 5 days at 30～35 DEG C, standby；
(2) weigh 2～3kg rice and wash in a pan immersion 15～20min in the clean rear hot water immersing its volume 2～3 times 50～60 DEG C, soak the rice obtaining being dried that drains away the water after terminating, put into refrigerator, freeze overnight at-10～-5 DEG C, rice is carried out pretreatment；
(3) 500～600g pretreated rice are loaded in pressure cooker, add its volume 1～distilled water of 2 times, add 3～5g Sal, 5～8g Adeps Sus domestica, 5～10mL dehydrated alcohol and 3～5mL white vinegars, after stirring under 80～100kPa boiling 4～6min, obtain the ripening rice of full grains, after uniformly shakeouing, naturally cool to room temperature；
(4) the ripening rice after above-mentioned cooling is proceeded to fermentation tank, add rice gross mass 5～10% above-mentioned standby monascus ruber seed liquid, move into after stirring in constant incubator, quiescent culture 7～10 days at 25～35 DEG C, cultivation is taken out fermented product after terminating and is put in dry heat sterilizer, at 108～200 DEG C, discharging after sterilizing 30～40min, obtains red leaven rice with high color value.
Described Monascus Strains number is CICC 5008.
Described activation medium is formulated by 150～200g Rhizoma Solani tuber osis, 15～25g glucose, 15～20g agar and 1.0～1.2L distilled water.
Described seed liquor culture medium is formulated by 0.5～1g tryptone, 0.3～0.5g yeast extract, 0.5～1g sodium chloride and 45～95mL deionized waters.
The application process of the present invention is: takes the red leaven rice with high color value that the 100～200g present invention prepare and puts in frying pan, pours clear water wherein into, till being totally submerged Monas cuspurpureus Went, stir, at 85～95 DEG C, decoct 50～55min, treat that decoction terminates, filter, stay liquid, every day three to take after the meal, be 200～250mL each serving consumption, take 7～14 days continuously, can treat woman's vim and vigour pain, effect is extremely notable, and its color valency is 15890～16000u/g.
The invention has the beneficial effects as follows:
(1) the inventive method is unique, and simple process with the addition of the adjuvant that accelerates the ripening during steaming and decocting, makes steaming meter Geng Jia thorough, it is to avoid tacky, caking, it is easy to utilized by microorganism；
(2) present invention reduces the production cycle, red leaven rice with high color value can be obtained at short notice, save cost；
(3) the Monas cuspurpureus Went product color that the present invention prepares becomes clear, and color valency is high, and quality is good, is suitable for large-scale promotion.
Detailed description of the invention
First it is 10% Monascus Strains to be inoculated in activation medium at 25～30 DEG C activation culture 5～7 days by inoculum concentration, bacterial strain after pipetting 3～5 strain activation with inoculating loop again is transferred in 50～100mL seed liquor culture medium, shaking table shaken cultivation 3～i.e. obtain monascus ruber seed liquid for 5 days at 30～35 DEG C, standby；Then weigh 2～3kg rice and wash in a pan immersion 15～20min in the clean rear hot water immersing its volume 2～3 times 50～60 DEG C, soak the rice obtaining being dried that drains away the water after terminating, put into refrigerator, freeze overnight at-10～-5 DEG C, rice is carried out pretreatment；Subsequently 500～600g pretreated rice are loaded in pressure cooker, add its volume 1～distilled water of 2 times, add 3～5g Sal, 5～8g Adeps Sus domestica, 5～10mL dehydrated alcohol and 3～5mL white vinegars, after stirring under 80～100kPa boiling 4～6min, obtain the ripening rice of full grains, after uniformly shakeouing, naturally cool to room temperature；Finally the ripening rice after above-mentioned cooling is proceeded to fermentation tank, add rice gross mass 5～10% above-mentioned standby monascus ruber seed liquid, move into after stirring in constant incubator, quiescent culture 7～10 days at 25～35 DEG C, cultivation is taken out fermented product after terminating and is put in dry heat sterilizer, at 108～200 DEG C, discharging after sterilizing 30～40min, obtains red leaven rice with high color value.Wherein Monascus Strains number is CICC 5008；Activation medium is formulated by 150～200g Rhizoma Solani tuber osis, 15～25g glucose, 15～20g agar and 1.0～1.2L distilled water；Seed liquor culture medium is formulated by 0.5～1g tryptone, 0.3～0.5g yeast extract, 0.5～1g sodium chloride and 45～95mL deionized waters.
Example 1
First it is 10% Monascus Strains to be inoculated in activation medium activation culture 5 days at 25 DEG C by inoculum concentration, bacterial strain after pipetting 3 strain activation with inoculating loop again is transferred in 50mL seed liquor culture medium, at 30 DEG C, shaking table shaken cultivation i.e. obtains monascus ruber seed liquid for 3 days, standby；Then weigh 2kg rice and wash in a pan immersion 15min in the clean rear hot water immersing its volume 2 times 50 DEG C, soak the rice obtaining being dried that drains away the water after terminating, put into refrigerator, freeze overnight at-10 DEG C, rice is carried out pretreatment；Subsequently pretreated for 500g rice is loaded in pressure cooker, add the distilled water of its volume 1 times, add 3g Sal, 5g Adeps Sus domestica, 5mL dehydrated alcohol and 3mL white vinegar, after stirring under 80kPa boiling 4min, obtain the ripening rice of full grains, after uniformly shakeouing, naturally cool to room temperature；Finally the ripening rice after above-mentioned cooling is proceeded to fermentation tank, add the above-mentioned standby monascus ruber seed liquid of rice gross mass 5%, move into after stirring in constant incubator, quiescent culture 7 days at 25 DEG C, cultivation is taken out fermented product after terminating and is put in dry heat sterilizer, at 108 DEG C, discharging after sterilizing 30min, obtains red leaven rice with high color value.
This example operation is simple, during use, takes the red leaven rice with high color value that the 100g present invention prepares and puts in frying pan, pour clear water wherein into, till being totally submerged Monas cuspurpureus Went, stir, at 85 DEG C, decoct 50min, treat that decoction terminates, filter, stay liquid, every day three to take after the meal, be 200mL each serving consumption, take 7 days continuously, can treat woman's vim and vigour pain, effect is extremely notable, and its color valency is 15890u/g.
Example 2
First it is 10% Monascus Strains to be inoculated in activation medium activation culture 6 days at 28 DEG C by inoculum concentration, bacterial strain after pipetting 4 strain activation with inoculating loop again is transferred in 50mL seed liquor culture medium, at 33 DEG C, shaking table shaken cultivation i.e. obtains monascus ruber seed liquid for 4 days, standby；Then weigh 2.5kg rice and wash in a pan immersion 18min in the clean rear hot water immersing its volume 2.5 times 55 DEG C, soak the rice obtaining being dried that drains away the water after terminating, put into refrigerator, freeze overnight at-8 DEG C, rice is carried out pretreatment；Subsequently pretreated for 550g rice is loaded in pressure cooker, add the distilled water of its volume 1.5 times, add 4g Sal, 6g Adeps Sus domestica, 8mL dehydrated alcohol and 4mL white vinegar, after stirring under 90kPa boiling 5min, obtain the ripening rice of full grains, after uniformly shakeouing, naturally cool to room temperature；Finally the ripening rice after above-mentioned cooling is proceeded to fermentation tank, add the above-mentioned standby monascus ruber seed liquid of rice gross mass 8%, move into after stirring in constant incubator, quiescent culture 8 days at 30 DEG C, cultivation is taken out fermented product after terminating and is put in dry heat sterilizer, at 150 DEG C, discharging after sterilizing 35min, obtains red leaven rice with high color value.
This example operation is simple, during use, takes the red leaven rice with high color value that the 150g present invention prepares and puts in frying pan, pour clear water wherein into, till being totally submerged Monas cuspurpureus Went, stir, at 90 DEG C, decoct 53min, treat that decoction terminates, filter, stay liquid, every day three to take after the meal, be 230mL each serving consumption, take 10 days continuously, can treat woman's vim and vigour pain, effect is extremely notable, and its color valency is 16000u/g.
Example 3
First it is 10% Monascus Strains to be inoculated in activation medium activation culture 7 days at 30 DEG C by inoculum concentration, bacterial strain after pipetting 5 strain activation with inoculating loop again is transferred in 100mL seed liquor culture medium, at 35 DEG C, shaking table shaken cultivation i.e. obtains monascus ruber seed liquid for 5 days, standby；Then weigh 3kg rice and wash in a pan immersion 20min in the clean rear hot water immersing its volume 3 times 60 DEG C, soak the rice obtaining being dried that drains away the water after terminating, put into refrigerator, freeze overnight at-5 DEG C, rice is carried out pretreatment；Subsequently pretreated for 600g rice is loaded in pressure cooker, add the distilled water of its volume 2 times, add 5g Sal, 8g Adeps Sus domestica, 10mL dehydrated alcohol and 5mL white vinegar, after stirring under 100kPa boiling 6min, obtain the ripening rice of full grains, after uniformly shakeouing, naturally cool to room temperature；Finally the ripening rice after above-mentioned cooling is proceeded to fermentation tank, add the above-mentioned standby monascus ruber seed liquid of rice gross mass 10%, move into after stirring in constant incubator, quiescent culture 10 days at 35 DEG C, cultivation is taken out fermented product after terminating and is put in dry heat sterilizer, at 200 DEG C, discharging after sterilizing 40min, obtains red leaven rice with high color value.
This example operation is simple, during use, takes the red leaven rice with high color value that the 200g present invention prepares and puts in frying pan, pour clear water wherein into, till being totally submerged Monas cuspurpureus Went, stir, at 95 DEG C, decoct 55min, treat that decoction terminates, filter, stay liquid, every day three to take after the meal, be 250mL each serving consumption, take 14 days continuously, can treat woman's vim and vigour pain, effect is extremely notable, and its color valency is 15960u/g.
Claims (4)
1. the preparation method of a red leaven rice with high color value, it is characterised in that concrete preparation process is:
(1) it is 10% Monascus Strains to be inoculated in activation medium at 25～30 DEG C activation culture 5～7 days by inoculum concentration, bacterial strain after pipetting 3～5 strain activation with inoculating loop again is transferred in 50～100mL seed liquor culture medium, shaking table shaken cultivation 3～i.e. obtain monascus ruber seed liquid for 5 days at 30～35 DEG C, standby；
(2) weigh 2～3kg rice and wash in a pan immersion 15～20min in the clean rear hot water immersing its volume 2～3 times 50～60 DEG C, soak the rice obtaining being dried that drains away the water after terminating, put into refrigerator, freeze overnight at-10～-5 DEG C, rice is carried out pretreatment；
(3) 500～600g pretreated rice are loaded in pressure cooker, add its volume 1～distilled water of 2 times, add 3～5g Sal, 5～8g Adeps Sus domestica, 5～10mL dehydrated alcohol and 3～5mL white vinegars, after stirring under 80～100kPa boiling 4～6min, obtain the ripening rice of full grains, after uniformly shakeouing, naturally cool to room temperature；
(4) the ripening rice after above-mentioned cooling is proceeded to fermentation tank, add rice gross mass 5～10% above-mentioned standby monascus ruber seed liquid, move into after stirring in constant incubator, quiescent culture 7～10 days at 25～35 DEG C, cultivation is taken out fermented product after terminating and is put in dry heat sterilizer, at 108～200 DEG C, discharging after sterilizing 30～40min, obtains red leaven rice with high color value.
The preparation method of a kind of red leaven rice with high color value the most according to claim 1, it is characterised in that: described Monascus Strains number is CICC
5008。
The preparation method of a kind of red leaven rice with high color value the most according to claim 1, it is characterised in that: described activation medium is formulated by 150～200g Rhizoma Solani tuber osis, 15～25g glucose, 15～20g agar and 1.0～1.2L distilled water.
The preparation method of a kind of red leaven rice with high color value the most according to claim 1, it is characterised in that: described seed liquor culture medium is formulated by 0.5～1g tryptone, 0.3～0.5g yeast extract, 0.5～1g sodium chloride and 45～95mL deionized waters.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107095144A (en) * | 2017-06-07 | 2017-08-29 | 长江大学 | A kind of preparation method of high color range red yeast rice |
| CN108841731A (en) * | 2018-07-23 | 2018-11-20 | 中南林业科技大学 | The Monascus Strains of high yield pigment and its application |
-
2016
- 2016-04-27 CN CN201610267292.4A patent/CN105919081A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107095144A (en) * | 2017-06-07 | 2017-08-29 | 长江大学 | A kind of preparation method of high color range red yeast rice |
| CN107095144B (en) * | 2017-06-07 | 2020-09-22 | 长江大学 | Preparation method of high-color-rank red yeast rice |
| CN108841731A (en) * | 2018-07-23 | 2018-11-20 | 中南林业科技大学 | The Monascus Strains of high yield pigment and its application |
| CN108841731B (en) * | 2018-07-23 | 2022-02-08 | 中南林业科技大学 | Red yeast strain capable of producing pigment and application thereof |
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Application publication date: 20160907 |