CN107177509A - A kind of method that utilization rice vinegar produced by fermenting waste residues produces Hongqu powder (red colouring agent) - Google Patents
A kind of method that utilization rice vinegar produced by fermenting waste residues produces Hongqu powder (red colouring agent) Download PDFInfo
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- CN107177509A CN107177509A CN201610142765.8A CN201610142765A CN107177509A CN 107177509 A CN107177509 A CN 107177509A CN 201610142765 A CN201610142765 A CN 201610142765A CN 107177509 A CN107177509 A CN 107177509A
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- Prior art keywords
- rice vinegar
- waste residue
- colouring agent
- raw material
- red colouring
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 39
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 39
- 239000000052 vinegar Substances 0.000 title claims abstract description 39
- 235000009566 rice Nutrition 0.000 title claims abstract description 37
- 239000002699 waste material Substances 0.000 title claims abstract description 31
- 239000000843 powder Substances 0.000 title claims abstract description 18
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 16
- 238000004040 coloring Methods 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title abstract description 12
- 240000007594 Oryza sativa Species 0.000 title description 28
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 claims abstract description 20
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 12
- 238000005516 engineering process Methods 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000011218 seed culture Methods 0.000 claims abstract description 5
- 241000209094 Oryza Species 0.000 claims abstract 11
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 claims description 12
- 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 7
- 239000008103 glucose Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 230000003462 zymogenic effect Effects 0.000 claims description 7
- 235000019270 ammonium chloride Nutrition 0.000 claims description 6
- 239000001963 growth medium Substances 0.000 claims description 6
- 244000113306 Monascus purpureus Species 0.000 claims description 5
- 235000002322 Monascus purpureus Nutrition 0.000 claims description 5
- 229940057059 monascus purpureus Drugs 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 238000002347 injection Methods 0.000 claims description 3
- 239000007924 injection Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 2
- 238000011534 incubation Methods 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims description 2
- 238000002386 leaching Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims 1
- 230000004151 fermentation Effects 0.000 abstract description 8
- 238000000855 fermentation Methods 0.000 abstract description 7
- 230000008929 regeneration Effects 0.000 abstract description 4
- 238000011069 regeneration method Methods 0.000 abstract description 4
- 239000000049 pigment Substances 0.000 abstract description 2
- 238000004904 shortening Methods 0.000 abstract 1
- 239000000758 substrate Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 229940026314 red yeast rice Drugs 0.000 description 3
- 235000007189 Oryza longistaminata Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 239000010802 sludge Substances 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 108010073032 Grain Proteins Proteins 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- -1 antifatigue Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 239000002440 industrial waste Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Cereal-Derived Products (AREA)
- Fodder In General (AREA)
Abstract
The invention belongs to the technical field of waste resource regeneration, there is provided the new method that a kind of utilization rice vinegar waste residue is main fermenting raw materials production Hongqu powder (red colouring agent).By the way that monascus is carried out into inclined-plane seed culture, after liquid seeds culture, it is drying materials crushing acquisition Hongqu powder (red colouring agent) after the solid-substrate fermentation of primary raw material, fermentation ends to be inoculated with rice vinegar waste residue.Fermentation period 67 days, content of monascus pigments up to 1000U/g dry weights more than.Hongqu powder (red colouring agent) production cost is not only reduced by raw material of rice vinegar waste residue, while shortening fermentation period.A new process route is opened up for rice vinegar waste residue resource regeneration.This method is unique, new technology and process are simple, and there is application value pole.
Description
Technical field
The invention belongs to the discarded object rice vinegar residue resource of the technical field of waste resource regeneration, more particularly to rice vinegar production of condiments enterprise
Change regeneration technique, and in particular to utilize the technology that rice vinegar waste residue is main fermenting raw materials production Hongqu powder (red colouring agent).
Background technology
" bread is the staff of life, and food is using taste for first ", flavouring, which has, to be improved flavour of food products, prominent flavour, improves health etc. and act on, it has also become people
The necessity that the people's livelihood is lived, is the important component of urban and rural residents' vegetable basket.In recent years, with social economy, culture develop rapidly, people
The increasingly raising of people's living standard, the pursuit to delicious cuisines is increasingly strong, and this causes the production of flavouring, operation to enter a swift and violent hair
The stage of exhibition, as new growth engines in food industry.Vinegar is indispensable convention acidic flavouring in our people's daily life,
It can be improved a poor appetite, and mouthfeel can be adjusted again, and with a variety of physiology medicines such as antifatigue, anti-oxidant, softening blood vessel, prevention of arterial hardening
Reason activity.Constantly increase with the market demand of vinegar, vinegar industry processed has occurred that great changes, using Self-sucking deep fermenting method
The vinegar industry that vinegar technique processed makes China traditional enters industrialized production.According to statistics, China's vinegar total output in 2015 reach 3,000,000 tons with
On, and increased with annual 10% speed.While vinegar yield is constantly expanded, vinegar brewing industrial waste is also in substantial increase, according to endless
Full statistics national acid-sludge year discharge capacity in 2015 is just more than 50,000 tons.Crude protein content (butt) is up to 45-70%, Crude starch (butt) in acid-sludge
For 6-12%, containing substantial amounts of nutriment, and there is high edible safety.And during the quality of rice protein is generally acknowledged grain protein
Good person, its toxicant and enzyme obstruction without influence food use, and with good amino acid composition and ratio, digestibility is high,
It is a kind of excellent vegetable protein.But major part rice vinegar waste residue is and sold as cheap feed after simple drying at present, causes resource
Significant wastage, and it is low as feed commercial value, economic benefit is less obvious.
Monascorubin is a kind of high quality food natural pigment, is formed by the filamentous fungi of monascus is fermented, is the secondary metabolite of monascus
Monascorubin, trade name is Monascus color.It is, using red yeast rice as raw material, to be formed or based on rice through extracting, concentrating, refine, or through monascus
Natural red pigments made from bacteria liquid fermented and cultured.Monascorubin is stable to pH value, temperature, metal ion, reductant-oxidant etc., and
Also containing the effective physiological activator such as reduction blood fat, hypotensive.Though liquid fermentation method has scale big, automaticity is high, produces
The advantages of living contaminants easy to control is few in journey, but downpayment input is very big, and technical requirements are high, not high in the operability of China's country's popularization.Mesh
Preceding domestic Hongqu powder (red colouring agent) production is still mostly the solid-state fermentation process for using traditional rice for raw material, and up-front investment is small, it is easy to promote.But it is raw
Production Raw Materials Rice cost is higher, and it is the big bottleneck for restricting red yeast rice production that the production cycle is longer.The invention aims to more reasonably
Maximum resourceization utilizes rice vinegar waste residue, and turning waste into wealth, there is provided the new technology that a kind of utilization rice vinegar produced by fermenting waste residues produces Hongqu powder (red colouring agent).I.e. by will be red
Aspergillus carry out inclined-plane seed culture, after liquid seeds culture, be inoculated with rice vinegar waste residue be primary raw material solid medium in, it is fermented after,
Hongqu powder (red colouring agent), fermentation period 6-7 days are obtained after dries pulverizing.The technique can not only save cost of material compared with traditional rice culture medium,
The production cycle can be greatly shortened simultaneously.
The content of the invention
The present invention by the auxiliary materials such as rice vinegar waste residue and glucose it is uniform after, original water content in control culture medium, the ripe monascus of first access culture
Liquid spawn, aerlbic culture is controlled after product temperature, fermentation ends, the finished product after drying crushing, and finished product is in dark violet red, without substantially naked eyes
Visible impurity, its color value of the red rice may be up to 1000u/g dry mediums.
The concrete scheme of the present invention is as follows：
It is of the present invention to be characterized in by primary raw material Hongqu powder (red colouring agent) production technology of rice vinegar waste residue：By weight percentage, its raw material composition is
Rice vinegar waste residue accounting 94.5%, glucose is 5%, and ammonium chloride is 1.5%, and fermented bacterium monascus purpureus (Monascus purpureus
CICC 40224)。
Monascus of the present invention, carries out activation 5-6 days before inoculation first in slant tube, and it is 5 mother-in-law U.S. degree to activate the culture medium used
Malt extract medium；Then access triangular flask is carried out in first order seed Shaking culture, culture medium used in first order seed culture containing malt leaching
Powder 2%, rice vinegar waste residue 1%, incubation time 3 days.
The technique of production Hongqu powder (red colouring agent) of the present invention by primary raw material of rice vinegar waste residue is：By weight percentage, raw material proportioning is useless for rice vinegar
Slag accounting 94.5%, glucose is 5%, and ammonium chloride is 1.5%, controls original water content 50%, is pressurizeed with autoclave (0.2-0.4MPa)
Steaming 30 minutes.Clinker is quickly cooled to 42 DEG C or so, and 5% monascus liquid seeds are accessed by raw material gross weight, and culture is stacked after mixing thoroughly
Spread out after 12-16 hours to 6-8cm thickness, control 35-45 DEG C of temperature, every 15,16h or so water spray once, each injection flow rate is about 20%
Left and right.After the fermented and cultured of 6-7 days, dry indoors, zymogenic stand width is laid flat 2-3cm thickness.Nature is set to dry in atmosphere,
It must stir for 2-3 times daily, spore mature condition is observed in sampling under the microscope, when spore maturation meets the requirements, zymogenic is dried or low temperature dries
Dry, the size-reduced mesh sieve of mistake 1000 obtains finished product.
The present invention is main material production Hongqu powder (red colouring agent) using rice vinegar waste residue, reasonably recycling rice vinegar waste residue, improves answering for rice vinegar waste residue
With value, the primary raw material rice in traditional handicraft is substituted, production cost is greatly reduced, shortens the production cycle.
Embodiment
Take 94.5 kilograms of rice vinegar waste residue, 5 kilograms of glucose, 1.5 kilograms of ammonium chloride.Wherein 5 kilograms of glucose, 1.5 kilograms of ammonium chloride with
After a small amount of water first dissolves, addition is admixed in rice vinegar waste residue, and it is 50% or so finally to control moisture.Stir, use autoclave
(0.3MPa) steaming of pressurizeing 0.5 hour.Clinker is quickly cooled to 42 DEG C, and 5% monascus liquid seeds are accessed by raw material weight, and mixing is equal
It is even, spread out after culture being stacked after mixing thoroughly 12-16 hour to 6-8cm thickness, control 35-45 DEG C of temperature, every 15,16h or so spray water once,
Each injection flow rate is about 20% or so.After the fermented and cultured of 6-7 days, dry indoors, zymogenic stand width is laid flat 2-3cm thickness.Make certainly
So dry, stir in atmosphere for daily 2-3 times, spore mature condition is observed in sampling under the microscope, when spore maturation meets the requirements, by zymogenic
Dry or low temperature drying, the size-reduced mesh sieve of mistake 1000 obtains finished product.Finished product is in dark violet red, there is red yeast rice Qu Xiang, free from extraneous odour, without obvious meat
The visible impurity of eye, its color value of the red rice reaches more than 1000u/g dry mediums.
Claims (4)
1. rice vinegar waste residue is characterized in for the Hongqu powder (red colouring agent) production technology of primary raw material：By weight percentage, its raw material composition accounts for for rice vinegar waste residue
Than 94.5%, glucose is 5%, and ammonium chloride is 1.5%, and fermented bacterium monascus purpureus (Monascus purpureus CICC 40224).
2. the Hongqu powder (red colouring agent) production technology by primary raw material of rice vinegar waste residue according to claim 1, it is characterised in that monascus
(Monascus purpureus CICC 40224), carries out activation 5 days before inoculation first in slant tube, activates the culture medium used
For 5 mother-in-law U.S. degree malt extract mediums；Then access triangular flask contain in first order seed culture, culture medium used in first order seed culture
Fructus hordei germinatus leaching powder 2%, rice vinegar waste residue 1%, incubation time 3 days.
3. the Hongqu powder (red colouring agent) production technology by primary raw material of rice vinegar waste residue according to claim 1, it is characterised in that by weight percentage, former
Material proportioning is rice vinegar waste residue accounting 94.5%, and glucose is 5%, and ammonium chloride is 1.5%, controls original water content 50%, is pressurizeed with steamer
(0.2-0.4MPa) steaming 30 minutes.
4. the Hongqu powder (red colouring agent) production technology according to claim 1 and right want 2 by primary raw material of rice vinegar waste residue, it is characterised in that zymogenic is through steaming
42 DEG C or so are cooled to after material sterilizing, 5% monascus liquid seeds are accessed by raw material gross weight, is spread out after culture being stacked after mixing thoroughly 12-16 hours
To 6-8cm thickness, control 35-45 DEG C of temperature, every 15,16h or so water spray once, each injection flow rate is about 20% or so.By 6-7 days
After fermented and cultured, dry indoors, zymogenic stand width is laid flat 2-3cm thickness.Nature is dried in atmosphere, must stir for 2-3 times daily, spore
When meeting the requirements, zymogenic is dried or low temperature drying, the size-reduced mesh sieve of mistake 1000 obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610142765.8A CN107177509A (en) | 2016-03-09 | 2016-03-09 | A kind of method that utilization rice vinegar produced by fermenting waste residues produces Hongqu powder (red colouring agent) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610142765.8A CN107177509A (en) | 2016-03-09 | 2016-03-09 | A kind of method that utilization rice vinegar produced by fermenting waste residues produces Hongqu powder (red colouring agent) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107177509A true CN107177509A (en) | 2017-09-19 |
Family
ID=59829678
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610142765.8A Pending CN107177509A (en) | 2016-03-09 | 2016-03-09 | A kind of method that utilization rice vinegar produced by fermenting waste residues produces Hongqu powder (red colouring agent) |
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| Country | Link |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040033556A1 (en) * | 2000-09-29 | 2004-02-19 | Food Industry Research And Development Institute | Monascus purpureus mutant and its use in preparing yellow pigment |
| CN101914453A (en) * | 2010-07-14 | 2010-12-15 | 华南理工大学 | Monascus anka, and solid-state fermentation color-production method and application thereof |
| CN102144747A (en) * | 2010-12-22 | 2011-08-10 | 晨光生物科技集团股份有限公司 | Method for preparing red yeast rice or red yeast rice powder from black rice slag after pigment extraction |
| CN102187994A (en) * | 2010-03-19 | 2011-09-21 | 浙江科技学院 | Multi-strain starter propagation process for producing soy sauce by using rice dregs as raw materials |
| CN102246945A (en) * | 2011-05-10 | 2011-11-23 | 四川银帆生物科技有限公司 | Resource and harmless processing method for biggest solid waste distiller's grain of traditional white spirit |
-
2016
- 2016-03-09 CN CN201610142765.8A patent/CN107177509A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040033556A1 (en) * | 2000-09-29 | 2004-02-19 | Food Industry Research And Development Institute | Monascus purpureus mutant and its use in preparing yellow pigment |
| CN102187994A (en) * | 2010-03-19 | 2011-09-21 | 浙江科技学院 | Multi-strain starter propagation process for producing soy sauce by using rice dregs as raw materials |
| CN101914453A (en) * | 2010-07-14 | 2010-12-15 | 华南理工大学 | Monascus anka, and solid-state fermentation color-production method and application thereof |
| CN102144747A (en) * | 2010-12-22 | 2011-08-10 | 晨光生物科技集团股份有限公司 | Method for preparing red yeast rice or red yeast rice powder from black rice slag after pigment extraction |
| CN102246945A (en) * | 2011-05-10 | 2011-11-23 | 四川银帆生物科技有限公司 | Resource and harmless processing method for biggest solid waste distiller's grain of traditional white spirit |
Non-Patent Citations (2)
| Title |
|---|
| 戴德慧等: ""米渣酱油多菌种制曲工艺研究"", 《食品科学》 * |
| 杜甫军等: ""米醋废渣发酵红曲色素的条件研究"", 《中国酿造》 * |
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Application publication date: 20170919 |