CN108477488B - Production process of low citrinin red yeast rice - Google Patents
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- 229940026314 red yeast rice Drugs 0.000 title claims abstract description 85
- 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 title claims abstract description 22
- 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 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 239000001963 growth medium Substances 0.000 claims abstract description 65
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims abstract description 57
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 54
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 44
- 235000009566 rice Nutrition 0.000 claims abstract description 44
- 240000002582 Oryza sativa Indica Group Species 0.000 claims abstract description 29
- 238000005406 washing Methods 0.000 claims abstract description 29
- 238000001035 drying Methods 0.000 claims abstract description 22
- 230000001678 irradiating effect Effects 0.000 claims abstract description 20
- 241000209094 Oryza Species 0.000 claims abstract 11
- 238000000034 method Methods 0.000 claims description 42
- 238000012258 culturing Methods 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 229940057059 monascus purpureus Drugs 0.000 claims description 18
- 239000000725 suspension Substances 0.000 claims description 15
- 244000113306 Monascus purpureus Species 0.000 claims description 14
- 235000002322 Monascus purpureus Nutrition 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 235000013339 cereals Nutrition 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 10
- 238000004321 preservation Methods 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical group [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 229920001817 Agar Polymers 0.000 claims description 5
- GUTLYIVDDKVIGB-OUBTZVSYSA-N Cobalt-60 Chemical compound [60Co] GUTLYIVDDKVIGB-OUBTZVSYSA-N 0.000 claims description 5
- 241000031003 Monascus ruber Species 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 230000003203 everyday effect Effects 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 235000020195 rice milk Nutrition 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 239000008223 sterile water Substances 0.000 claims description 5
- 239000002609 medium Substances 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 description 33
- 239000000047 product Substances 0.000 description 7
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 230000003589 nefrotoxic effect Effects 0.000 description 1
- 231100000381 nephrotoxic Toxicity 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- 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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Abstract
The invention relates to a production process of low citrinin red yeast rice, which comprises the steps of inoculating monascus thallus into an indica rice culture medium to culture rice strains so as to obtain red yeast rice; then, firstly washing and drying the hydrogen peroxide, and then irradiating; or, firstly irradiating, then washing with hydrogen peroxide and drying; thereby obtaining a finished product; the irradiation dose is 7kGy-8 kGy. The invention aims to provide a production process of low citrinin red yeast rice.
Description
Technical Field
The invention relates to a production process of low citrinin red yeast rice.
Background
Citrinin is nephrotoxic and carcinogenic, however it is an inherent secondary metabolite of monascus. The citrinin can be metabolized in the preparation process of the conventional red yeast rice, which is a serious obstacle for guaranteeing the safety of the red yeast rice.
Disclosure of Invention
The invention aims to provide a production process of low citrinin red yeast rice.
The purpose of the invention is realized by the following technical scheme: a production process of low citrinin red yeast rice comprises inoculating Monascus thallus into indica rice culture medium to perform rice strain culture to obtain red yeast rice;
then, firstly washing and drying the hydrogen peroxide, and then irradiating; or, firstly irradiating, then washing with hydrogen peroxide and drying;
thereby obtaining a finished product; the irradiation dose is 7kGy-8 kGy.
Compared with the prior art, the invention has the advantages that: the method has the advantages that the indica rice is adopted for red yeast culture, the combined treatment of oxidation and irradiation is adopted, the process is simple, the efficiency is high, 80-90% of citrinin is effectively removed on the premise of ensuring the quality of red yeast (maintaining haematochrome to the maximum extent), and the safety of the red yeast is ensured; the maximum color value of the finished product of red yeast is 4500-; the yield of the red yeast rice is 35 to 40 percent, and the content of the citrinin (calculated by unit color value) is less than 0.04 mg/U.
Detailed Description
The present invention will be described in detail with reference to the following examples:
a production process of low citrinin red yeast rice comprises inoculating Monascus thallus into indica rice culture medium to perform rice strain culture to obtain red yeast rice;
then, firstly washing and drying the hydrogen peroxide, and then irradiating; or, firstly irradiating, then washing with hydrogen peroxide and drying;
thereby obtaining a finished product; the irradiation dose is 7kGy-8 kGy.
The method for culturing the monascus thallus comprises the following steps,
a, preparing a slant culture medium: wort 10oAdding 2% agar, adjusting pH to 6-7, heating to dissolve, packaging, sterilizing, placing on inclined plane, and cooling;
b, inoculating monascus: inoculating Monascus (Monascus) spore suspension into the slant culture medium prepared in the step a in an aseptic environment, wherein the volume ratio of the slant culture medium to the Monascus spore suspension is 1 (0.032-0.06); the monascus spore concentration of the monascus spore suspension is 1.5 x 1072.5X 10 pieces/mL7Per mL;
c, culturing the monascus purpureus: and c, putting the slant culture medium treated in the step b into an incubator, and culturing for 9-11 days at the temperature of 28-30 ℃ until the whole slant is purple red.
The specific method for culturing the rice grain strains comprises the following steps,
d, preparing a long-shaped rice culture medium: adding 500-600 g of long-shaped rice into 1 liter of water, uniformly stirring, soaking for 20-30 hours, then washing with clear water until no rice milk exists, draining until no water drops exist, and finally placing into a culture container for sterilization;
e, inoculating monascus ruber: d, inoculating monascus thallus into the indica rice culture medium prepared in the step d in an aseptic environment, and fully and uniformly mixing;
f, red yeast rice culture: and e, putting the indica rice culture medium processed in the step e into an incubator for culture until rice grains are purple red.
The specific method for inoculating the monascus strains comprises the steps of adding 1mL-2.5mL of sterile water into every 1mL of slant culture medium cultured by the monascus strains, and uniformly stirring to prepare monascus seeds; then sucking red yeast rice seeds, adding the red yeast rice seeds into the indica rice culture medium, fully and uniformly mixing, and inoculating and proportioning 1mL of red yeast rice seeds and 30g-40g of indica rice before soaking.
The method for culturing the red yeast rice comprises the steps of firstly shaking the long-shaped rice culture medium to a pile in an incubator at 25-35 ℃, carrying out heat preservation culture for 24-30 hours, then shaking the long-shaped rice culture medium uniformly and spreading the medium out to continue the heat preservation culture, shaking the bottle 2-3 times every day, and enabling the rice grains to be purple red after 5-7 days.
The specific method of hydrogen peroxide washing is that red yeast rice treated by the previous procedure is put into hydrogen peroxide solution with the concentration of 0.8-1.2% for rinsing, the weight ratio of the red yeast rice to the hydrogen peroxide solution is 1 (1.5-3), and after the red yeast rice and the hydrogen peroxide solution are fully shaken for 20-30 minutes, the red yeast rice is drained until no water drops.
The drying method comprises the steps of putting the red yeast rice subjected to the hydrogen oxide washing treatment into a thermostat, and drying the red yeast rice at the temperature of 50-70 ℃ until the moisture content is below 12%.
The irradiation method comprises the step of irradiating the red yeast rice treated by the previous procedure by using cobalt 60.
And irradiating to obtain a finished product.
In the present invention, the Monascus is preferably Monascus purpureus (Monascus purpureus); the sterilization method can be high-pressure steam sterilization at 0.08MPa-0.13MPa for 25-30 minutes; the sterile environment may be one in which ultraviolet sterilization is performed 2 hours before inoculation to achieve sterility standards.
Example 1:
a production process of low citrinin red yeast rice comprises inoculating Monascus thallus into indica rice culture medium, culturing rice strain to obtain red yeast rice, washing with hydrogen peroxide, drying, and irradiating to obtain the final product; the irradiation dose was 7 kGy.
The method for culturing the monascus thallus comprises the following steps,
a, preparing a slant culture medium: wort 10oAdding 2% agar, adjusting pH to 6, heating to dissolve, packaging, sterilizing, placing on inclined plane, and cooling;
b, inoculating monascus: in thatB, inoculating the monascus spore suspension into the slant culture medium prepared in the step a in an aseptic environment, wherein the volume ratio of the slant culture medium to the monascus spore suspension is 1: 0.06; the monascus spore concentration of the monascus spore suspension is 1.5 x 107Per mL;
c, culturing the monascus purpureus: placing the slant culture medium treated in the step b into an incubator, and culturing for 11 days at the temperature of 28 ℃.
The specific method for culturing the rice grain strains comprises the following steps,
d, preparing a long-shaped rice culture medium: adding 500 g of long-shaped rice into every 1 liter of water, uniformly stirring, soaking for 20 hours, then washing with clear water until no rice milk exists, draining until no water drops exist, and finally placing into a culture container for sterilization;
e, inoculating monascus ruber: d, inoculating monascus thallus into the indica rice culture medium prepared in the step d in an aseptic environment, and fully and uniformly mixing;
f, red yeast rice culture: and e, putting the indica rice culture medium processed in the step e into an incubator for culture until rice grains are purple red.
The specific method for inoculating the monascus purpureus comprises the steps of adding 2.5mL of sterile water into every 1mL of slant culture medium cultured by the monascus purpureus, and uniformly stirring to prepare monascus seeds; then sucking red yeast rice seeds, adding the red yeast rice seeds into the long-shaped rice culture medium, fully and uniformly mixing, and inoculating and proportioning 1mL of red yeast rice seeds and 30g of long-shaped rice before soaking.
The method for culturing the red yeast rice comprises the steps of firstly shaking the indica rice culture medium to a pile in an incubator at 25 ℃, carrying out heat preservation culture for 30 hours, then shaking the indica rice culture medium uniformly and flatly spreading the indica rice culture medium to continue the heat preservation culture for 7 days, and shaking the bottle 2 times every day.
The specific method for washing with hydrogen peroxide is that red yeast rice obtained by culturing rice strain is put into hydrogen peroxide solution with the concentration of 1.2% for rinsing, the weight ratio of the red yeast rice to the hydrogen peroxide solution is 1:3, and after the red yeast rice and the hydrogen peroxide solution are fully shaken for 20 minutes, the red yeast rice is drained until no water drops.
The drying method comprises the steps of putting the red yeast rice subjected to the hydrogen oxide washing treatment into a thermostat, and drying the red yeast rice at the temperature of 50 ℃ until the moisture content is below 12%.
The irradiation method comprises the step of irradiating the red yeast rice subjected to oxidation treatment by using cobalt 60.
And irradiating to obtain a finished product.
Example 2:
a production process of low citrinin red yeast rice comprises inoculating Monascus thallus into indica rice culture medium, culturing rice strain to obtain red yeast rice, washing with hydrogen peroxide, drying, and irradiating to obtain the final product; the irradiation dose was 7.5 kGy.
The method for culturing the monascus thallus comprises the following steps,
a, preparing a slant culture medium: wort 10oAdding 2% agar, adjusting pH to 6.5, heating to dissolve, packaging, sterilizing, placing on inclined plane, and cooling;
b, inoculating monascus: inoculating the monascus spore suspension into the slant culture medium prepared in the step a in a sterile environment, wherein the volume ratio of the slant culture medium to the monascus spore suspension is 1: 0.05; the monascus spore concentration of the monascus spore suspension is 2.0 x 107Per mL;
c, culturing the monascus purpureus: placing the slant culture medium treated in the step b into an incubator, and culturing at the temperature of 29 ℃ for 10 days.
The specific method for culturing the rice grain strains comprises the following steps,
d, preparing a long-shaped rice culture medium: adding 585 g of long-shaped rice into 1 liter of water, uniformly stirring, soaking for 24 hours, then washing with clear water until no rice milk exists, draining until no water drops exist, and finally placing into a culture container for sterilization;
e, inoculating monascus ruber: d, inoculating monascus thallus into the indica rice culture medium prepared in the step d in an aseptic environment, and fully and uniformly mixing;
f, red yeast rice culture: and e, putting the indica rice culture medium processed in the step e into an incubator for culture until rice grains are purple red.
The specific method for inoculating the monascus purpureus comprises the steps of adding 2mL of sterile water into every 1mL of slant culture medium cultured by the monascus purpureus, and uniformly stirring to prepare monascus seeds; then sucking red yeast rice seeds, adding the red yeast rice seeds into the long-shaped rice culture medium, fully and uniformly mixing, and inoculating and proportioning 1mL of red yeast rice seeds and 36g of long-shaped rice before soaking.
The method for culturing the red yeast rice comprises the steps of firstly shaking the indica rice culture medium to a pile in an incubator with the temperature of 30 ℃, carrying out heat preservation culture for 27 hours, then shaking the indica rice culture medium uniformly and spreading the indica rice culture medium to continue the heat preservation culture for 6.5 days, and shaking the bottle 3 times every day.
The specific method for washing with hydrogen peroxide is that red yeast rice obtained by culturing rice strain is put into hydrogen peroxide solution with the concentration of 1% for rinsing, the weight ratio of the red yeast rice to the hydrogen peroxide solution is 1:2, the red yeast rice and the hydrogen peroxide solution are fully shaken up for 30 minutes, and then the red yeast rice is drained until no water drops.
The drying method comprises the steps of putting the red yeast rice subjected to the hydrogen oxide washing treatment into a thermostat, and drying the red yeast rice at the temperature of 60 ℃ until the moisture content is below 12%.
The irradiation method comprises the step of irradiating the red yeast rice subjected to oxidation treatment by using cobalt 60.
And irradiating to obtain a finished product.
Example 3:
a production process of low citrinin red yeast rice comprises inoculating Monascus thallus into indica rice culture medium, culturing rice strain to obtain red yeast rice, washing with hydrogen peroxide, drying, and irradiating to obtain the final product; the irradiation dose was 8 kGy.
The method for culturing the monascus thallus comprises the following steps,
a, preparing a slant culture medium: wort 10oAdding 2% agar, adjusting pH to 7, heating to dissolve, packaging, sterilizing, placing on inclined plane, and cooling;
b, inoculating monascus: b, inoculating the monascus spore suspension into the slant culture medium prepared in the step a in an aseptic environment, wherein the volume ratio of the slant culture medium to the monascus spore suspension is 1: 0.032; the monascus spore concentration of the monascus spore suspension is 2.5 x 107Per mL;
c, culturing the monascus purpureus: placing the slant culture medium treated in the step b into an incubator, and culturing for 9 days at the temperature of 30 ℃.
The specific method for culturing the rice grain strains comprises the following steps,
d, preparing a long-shaped rice culture medium: adding 600 g of long-shaped rice into 1 liter of water, uniformly stirring, soaking for 30 hours, then washing with clear water until no rice milk exists, draining until no water drops exist, and finally placing into a culture container for sterilization;
e, inoculating monascus ruber: d, inoculating monascus thallus into the indica rice culture medium prepared in the step d in an aseptic environment, and fully and uniformly mixing;
f, red yeast rice culture: and e, putting the indica rice culture medium processed in the step e into an incubator for culture until rice grains are purple red.
The specific method for inoculating the monascus purpureus comprises the steps of adding 1mL of sterile water into every 1mL of slant culture medium cultured by the monascus purpureus, and uniformly stirring to prepare monascus seeds; then sucking red yeast rice seeds, adding the red yeast rice seeds into the long-shaped rice culture medium, fully and uniformly mixing, and inoculating and proportioning 1mL of red yeast rice seeds and 40g of long-shaped rice before soaking.
The method for culturing the red yeast rice comprises the steps of firstly shaking the indica rice culture medium to a pile in an incubator with the temperature of 35 ℃, carrying out heat preservation culture for 24 hours, then shaking the indica rice culture medium uniformly and spreading the indica rice culture medium to continue the heat preservation culture for 5 days, and shaking the bottle 3 times every day.
The specific method for washing with hydrogen peroxide comprises the steps of putting red yeast rice obtained by culturing rice seeds into a hydrogen peroxide solution with the concentration of 0.8% for rinsing, wherein the weight ratio of the red yeast rice to the hydrogen peroxide solution is 1:1.5, fully shaking up for 27 minutes, and draining until no water drops.
The drying method comprises the steps of putting the red yeast rice subjected to the hydrogen oxide washing treatment into a thermostat, and drying the red yeast rice at the temperature of 70 ℃ until the moisture content is below 12%.
The irradiation method comprises the step of irradiating the red yeast rice subjected to oxidation treatment by using cobalt 60.
And irradiating to obtain a finished product.
Example 4:
the present example differs from example 2 in that: in this example, the irradiation step is performed first, followed by the hydrogen peroxide washing step, and finally the drying step.
Comparative example 1:
the present example differs from example 2 in that: in this example, the hydrogen peroxide washing step is performed by rinsing with distilled water of equal weight only; and in this example there is no irradiation step.
Comparative example 2:
the present example differs from example 2 in that: in this example there is no irradiation step.
Comparative example 3:
the present example differs from example 2 in that: in this case there is no hydrogen peroxide washing step.
In the above table, the citrinin content (in terms of color value units) is measured in mg/U.
Claims (6)
1. A production process of low citrinin red yeast rice is characterized by comprising the following steps: inoculating monascus thallus into a long-shaped rice culture medium to culture rice strains to obtain red yeast rice;
then, firstly washing and drying the hydrogen peroxide, and then irradiating; or, firstly irradiating, then washing with hydrogen peroxide and drying;
thereby obtaining a finished product; the irradiation dose is 7kGy-8 kGy;
the specific method of hydrogen peroxide washing is that red yeast rice treated by the previous procedure is put into hydrogen peroxide solution with the concentration of 0.8-1.2% for rinsing, the weight ratio of the red yeast rice to the hydrogen peroxide solution is 1 (1.5-3), and after the red yeast rice and the hydrogen peroxide solution are fully shaken for 20-30 minutes, the red yeast rice is drained until no water drops.
2. The process for producing low citrinin red yeast rice according to claim 1, wherein: the method for culturing the monascus thallus comprises the following steps,
a, preparing a slant culture medium: wort 10oAdding 2% agar, adjusting pH to 6-7, heating to dissolve, packaging, sterilizing, placing on inclined plane, and cooling;
b, inoculating monascus: inoculating the monascus spore suspension into the slant culture medium prepared in the step a in an aseptic environment, wherein the volume ratio of the slant culture medium to the monascus spore suspension is 1 (0.032-0.06); the monascus spore concentration of the monascus spore suspension is 1.5 x 1072.5X 10 pieces/mL7Per mL;
c, culturing the monascus purpureus: and c, putting the slant culture medium treated in the step b into an incubator, and culturing for 9-11 days at the temperature of 28-30 ℃ until the whole slant is purple red.
3. The process for producing low citrinin red yeast rice as claimed in claim 1, wherein: the specific method for culturing the rice grain strains comprises the following steps,
d, preparing a long-shaped rice culture medium: adding 500-600 g of long-shaped rice into 1 liter of water, uniformly stirring, soaking for 20-30 hours, then washing with clear water until no rice milk exists, draining until no water drops exist, and finally placing into a culture container for sterilization;
e, inoculating monascus ruber: d, inoculating monascus thallus into the indica rice culture medium prepared in the step d in an aseptic environment, and fully and uniformly mixing;
f, red yeast rice culture: e, putting the long-shaped rice culture medium processed in the step e into an incubator for culture until rice grains are purple red;
the specific method for inoculating the monascus purpureus comprises the following steps,
adding 1mL-2.5mL of sterile water into each 1mL of slant culture medium after the monascus is cultured by the monascus thallus, and uniformly stirring to prepare monascus seeds; then sucking red yeast rice seeds, adding the red yeast rice seeds into the indica rice culture medium, fully and uniformly mixing, and inoculating and proportioning 1mL of red yeast rice seeds and 30g-40g of indica rice before soaking.
4. The process for producing low citrinin red yeast rice according to claim 3, wherein: the method for culturing the red yeast rice comprises the steps of firstly shaking the long-shaped rice culture medium to a pile in an incubator at 25-35 ℃, carrying out heat preservation culture for 24-30 hours, then shaking the long-shaped rice culture medium uniformly and spreading the medium out to continue the heat preservation culture, shaking the bottle 2-3 times every day, and enabling the rice grains to be purple red after 5-7 days.
5. The process for producing low citrinin red yeast rice according to claim 1, wherein: the drying method comprises the steps of putting the red yeast rice subjected to the hydrogen oxide washing treatment into a thermostat, and drying the red yeast rice at the temperature of 50-70 ℃ until the moisture content is below 12%.
6. The process for producing low citrinin red yeast rice according to any one of claims 1-5, wherein: the irradiation method comprises the step of irradiating the red yeast rice treated by the previous procedure by using cobalt 60.
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| CN101880691A (en) * | 2010-01-14 | 2010-11-10 | 陈豪锋 | Preparation method for brewing functional red yeast rice with low-yield citrinin |
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| CN106360259A (en) * | 2016-08-22 | 2017-02-01 | 张国凤 | Processing method of red rice |
| CN106967665A (en) * | 2017-05-24 | 2017-07-21 | 福州大学 | A kind of method that external source adds antioxidant liquid state fermentation monascus low-yield citrinin |
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Patent Citations (4)
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|---|---|---|---|---|
| CN101880691A (en) * | 2010-01-14 | 2010-11-10 | 陈豪锋 | Preparation method for brewing functional red yeast rice with low-yield citrinin |
| CN102987180A (en) * | 2012-12-13 | 2013-03-27 | 晨光生物科技集团股份有限公司 | Production method for red yeast rice with low citrinin |
| CN106360259A (en) * | 2016-08-22 | 2017-02-01 | 张国凤 | Processing method of red rice |
| CN106967665A (en) * | 2017-05-24 | 2017-07-21 | 福州大学 | A kind of method that external source adds antioxidant liquid state fermentation monascus low-yield citrinin |
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| Title |
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| 辐照对红曲米中桔霉素及Monacolin K含量的影响;李蕙蕙等;《食品科技》;20160420(第04期);第266-270页 * |
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