CN112450369A - Preparation method of red yeast rice - Google Patents
Preparation method of red yeast rice Download PDFInfo
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- CN112450369A CN112450369A CN202011355541.8A CN202011355541A CN112450369A CN 112450369 A CN112450369 A CN 112450369A CN 202011355541 A CN202011355541 A CN 202011355541A CN 112450369 A CN112450369 A CN 112450369A
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- 239000000463 material Substances 0.000 claims description 9
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- 238000007865 diluting Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 238000003892 spreading Methods 0.000 claims description 4
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- 238000012258 culturing Methods 0.000 claims description 3
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- PCZOHLXUXFIOCF-BXMDZJJMSA-N lovastatin Chemical compound C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)[C@@H](C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 PCZOHLXUXFIOCF-BXMDZJJMSA-N 0.000 description 2
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- PCZOHLXUXFIOCF-UHFFFAOYSA-N Monacolin X Natural products C12C(OC(=O)C(C)CC)CC(C)C=C2C=CC(C)C1CCC1CC(O)CC(=O)O1 PCZOHLXUXFIOCF-UHFFFAOYSA-N 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 230000004913 activation Effects 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
-
- 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
- A23L7/148—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products made from wholegrain or grain pieces without preparation of meal or dough
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention provides a preparation method of red yeast rice, which comprises the following steps: step A), preparing monascus yeast; and B) inoculating the monascus koji into an inoculating machine filled with rice, stirring uniformly, and then fermenting in a koji pool to obtain the product. According to the preparation method of the red yeast rice, the monascus koji mother starter inoculation-fermentation pool two-step method is adopted for culture, the process operation is simple, the flower growing culture stage of a koji house is omitted, and the labor intensity of workers is reduced; the monascus yeast is prepared for multiple batches at one time for inoculation, the process of 'strain activation-inoculation-flower cultivation-fermentation' is shortened, the production period is obviously shortened, the monascus pigment production efficiency is improved, the high-color-value red yeast rice is obtained in a short time, and the monascus yeast is suitable for large-scale application and has obvious economic benefits.
Description
Technical Field
The invention relates to the technical field of microbial fermentation, in particular to a preparation method of red yeast rice.
Background
Red yeast rice, as a characteristic symbol in China, originates from the Fujian region in China, has a long history, and is widely applied to brewing, medicines, food additives and other aspects all the time; is distributed all over the world, and is mainly popular in southeast Asia countries. According to secondary metabolites with physiological activity, namely monascus pigment, lovastatin and gamma-aminobutyric acid, which are rich in the red yeast rice, the commercial red yeast rice products are mainly divided into pigment red yeast (rich in monascus pigment), functional red yeast (lipid-lowering functional red yeast rich in lovastatin and blood pressure-lowering functional red rich in gamma-aminobutyric acid). Monascus pigment also plays a great role in modern food industry due to its excellent stability, heat resistance, good protein coloration and other advantages, for example, it is widely used in sausages, fermented bean curd, traditionally brewed yellow wine, seafood, meat products, and also is considered in europe to be a partial substitute for nitrate and nitrite for the coloration and storage of meat products, such as sausage and ham.
The production process of red yeast rice on the market still mainly adopts the traditional solid state fermentation mode, and the process flow is shown in figure 1, namely, the red yeast rice is prepared by taking rice as a raw material and performing soaking, elutriation, draining, steaming, spreading for cooling, inoculation, bagging, greenhouse flower cultivation, fermentation culture in a yeast pool for a period of time, and finally drying and inactivation. Although the solid-state fermentation mode has low energy consumption and simple culture medium operation, in the large-scale fermentation process, the test tube strains are required to be prepared for many times and inoculated for fermentation only after the test tube strains are subjected to the processes of activation, transfer and flower cultivation (namely expanding cultivation), so that the problems of high labor intensity, long production period, extensive operation, slow growth of the monascus strains, easy pollution of mixed bacteria and the like are caused.
In conclusion, a preparation method of red yeast rice is urgently needed to solve the problems in the prior art.
Disclosure of Invention
The invention aims to provide a preparation method of red yeast rice, which comprises the following specific technical scheme:
a method for preparing red yeast rice comprises the following steps:
step A), preparing monascus yeast;
and B) inoculating the monascus koji into an inoculating machine filled with rice, stirring uniformly, and then fermenting in a koji pool to obtain the product.
Preferably, the step a) comprises the steps of:
step A1), washing, namely washing and fishing out the rice, washing the attachments on the surfaces of the rice grains with clear water, and drying the rice grains with hot air at 40-55 ℃ for later use;
step A2), grinding the rice processed in the step A1), and sieving with a 40-60 mesh sieve to obtain a rice flour raw material for later use;
step A3), loading the rice flour raw material into a disc, adding edible bran, mixing uniformly to prepare a yeast seed raw material, adding sterile water, and regulating the humidity of the yeast seed raw material to be 20-30%;
step A4) sterilizing, namely sterilizing the yeast raw material for 20min at 115 ℃;
step A5), inoculating monascus seed liquid to the sterilized aspergillus raw material, wherein 5ml of monascus seed liquid is required to be added to every 100g of aspergillus raw material;
step A6), placing the inoculated yeast raw material in a yeast room, controlling the temperature at 32-35 ℃, and culturing for 5-7 days in the dark;
and step A7), drying the cultured yeast seed raw material by adopting hot air at 40-50 ℃ to prepare monascus master yeast, and vacuum bagging for later use.
Preferably, in the step A3), the adding amount of the edible bran is 8-15% of the raw material of the rice flour, and the thickness of the yeast seed raw material is 3-5 cm.
Preferably, the monascus seed solution in the step a5) is obtained by diluting monascus on the PDA medium with an acetic acid aqueous solution with a mass concentration of 0.1% to 0.3%, and scraping the monascus diluted on the surface of the PDA medium with an aseptic inoculating loop to obtain the monascus seed solution.
Preferably, the monascus purpureus is a high-yield monascus pigment strain CSU-M183, and is preserved in the china type culture collection with the preservation number of CCTCC NO: m2018224, and the preservation date is 2018, 4 and 19.
Preferably, the culture time in the step A6) is 5-7 days, wherein the first 2 days adopt a static culture mode, the last 5 days adopt an acetic acid water solution with the mass concentration of 0.1% -0.3% for humidity control, and the turning is performed once every 10-12 hours.
Preferably, the step B) comprises the steps of:
step B1), pre-treating, namely washing and washing the rice, fishing out and draining, soaking the rice for 8 hours by using an acetic acid aqueous solution with the mass concentration of 0.1-0.3%, and then fishing out and draining;
step B2), steaming rice, namely steaming the pretreated rice, taking the rice out of a pot, and spreading to cool the rice to 30-40 ℃;
step B3), inoculating yeast seeds, namely inoculating fermented seed liquid into an inoculating machine filled with the steamed rice of the step B2), and uniformly stirring to prepare a premix, wherein the fermented seed liquid is a mixture of monascus master batch obtained in the step A) and acetic acid aqueous solution with the mass concentration of 0.1-0.3%;
step B4), fermenting in a koji pool, directly transferring the premix into a ventilation koji pool for fermentation for 5-7 days, and supplementing water to the koji pool by adopting an acetic acid aqueous solution with the mass concentration of 0.1-0.3% in the fermentation process;
and step B5), drying, namely performing hot air drying on the fermented red yeast rice at 80-90 ℃ in situ, and then performing ultraviolet inactivation to prepare the red yeast rice.
Preferably, the step B2) is to control the cooked rice to be thoroughly cooked but not sticky and not rotten during the rice steaming process;
8-12 ml of acetic acid aqueous solution needs to be mixed when 1 g of monascus yeast is used in the fermented seed liquid in the step B3), and the dosage of the fermented seed liquid in the premix is 8-12% of that of the steamed rice.
Preferably, in the step B4), the fermentation control temperature is 32-35 ℃ in the first 2 days, the fermentation control temperature is 28-30 ℃ from the 3 rd day, the water supplementing time is from the 3 rd day of the fermentation, the water supplementing amount is based on the condition that the surface of the fermented material is slightly wet and the material does not expand, the first yeast turning is carried out after the fermentation is carried out in a yeast pool for 24-36 hours, then the yeast turning is carried out once every 8-12 hours, hyphae grow on the surface of the material after 2-3 days, and then the yeast turning is carried out once every 24-36 hours until the fermentation is finished.
Preferably, the rice is indica rice.
The technical scheme of the invention has the following beneficial effects:
according to the preparation method of the red yeast rice, the monascus koji mother starter inoculation-fermentation pool two-step method is adopted for culture, the process operation is simple, the flower growing culture stage of a koji house is omitted, and the labor intensity of workers is reduced; the monascus yeast is prepared for multiple batches at one time for inoculation, the process of 'strain activation-inoculation-flower cultivation-fermentation' is shortened, the production period is obviously shortened, the monascus pigment production efficiency is improved, the high-color-value red yeast rice is obtained in a short time, and the monascus yeast is suitable for large-scale application and has obvious economic benefits.
In addition to the objects, features and advantages described above, other objects, features and advantages of the present invention are also provided. The present invention will be described in further detail below with reference to the drawings.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this application, illustrate embodiments of the invention and, together with the description, serve to explain the invention and not to limit the invention. In the drawings:
FIG. 1 is a schematic view of a production process flow of red yeast rice prepared by a traditional solid state fermentation method (in a dotted line frame in the figure, a strain activation-propagation-inoculation process is adopted);
FIG. 2 is a schematic view of the production process for preparing red yeast rice in example 1 of the present invention (the dotted line in the figure is the inoculation-fermentation process in the yeast pool).
Detailed Description
Embodiments of the invention will be described in detail below with reference to the drawings, but the invention can be implemented in many different ways, which are defined and covered by the claims.
Example 1:
referring to fig. 2, a method for preparing red yeast rice comprises the following steps:
step A) preparing monascus yeast (i.e. high-quality mother area in figure 2);
and B) inoculating the monascus koji into an inoculating machine filled with rice, stirring uniformly, and then fermenting in a koji pool to obtain the product.
The step A) comprises the following steps:
step A1), washing, namely washing and fishing out the rice, washing the attachments on the surfaces of the rice grains with clear water, and drying the rice grains with hot air at 50 ℃ for later use;
step A2), grinding the rice processed in the step A1), and sieving with a 60-mesh sieve to obtain a rice flour raw material for later use;
step A3), loading the rice flour raw material into a disc, adding edible bran, mixing uniformly to prepare a yeast seed raw material, adding sterile water, and regulating the humidity of the yeast seed raw material to be 20%;
step A4) sterilizing, namely sterilizing the yeast raw material for 20min at 115 ℃;
step A5), inoculating monascus seed liquid to the sterilized aspergillus raw material, wherein 5ml of monascus seed liquid is required to be added to every 100g of aspergillus raw material;
step A6), placing the inoculated yeast raw material in a yeast room, controlling the temperature at 35 ℃, and culturing for 7 days in the dark;
step A7), drying the cultured yeast seed raw material by adopting hot air at 50 ℃ to prepare monascus master yeast, and vacuum bagging for later use.
In the step A3), the adding amount of the edible bran is 10% of the raw material of the rice flour, and the thickness of the yeast seed raw material is 3-5 cm.
And B) in the step A5), the monascus seed solution is obtained by diluting monascus on the PDA culture medium by adopting an acetic acid aqueous solution with the mass concentration of 0.2%, and scraping the monascus diluted on the surface of the culture medium by using an aseptic inoculating ring to obtain the monascus seed solution.
The monascus purpureus is a high-yield monascus pigment strain CSU-M183, is preserved in China center for type culture collection, and has a preservation number of CCTCC NO: m2018224, and the preservation date is 2018, 4 and 19.
The culture time in the step A6) is 7 days, wherein the static culture mode is adopted in the first 2 days, the humidity control is carried out by adopting an acetic acid water solution with the mass concentration of 0.2% in the last 5 days, and the turning over is carried out once every 12 hours.
The step B) comprises the following steps:
step B1), pre-treating, namely washing and washing the rice, fishing out and draining, soaking the rice for 8 hours by using an acetic acid aqueous solution with the mass concentration of 0.2%, fishing out and draining;
step B2), steaming rice, namely steaming the pretreated rice, taking the rice out of the pot and spreading the rice to cool the rice to 35 ℃;
step B3), inoculating yeast seeds, namely inoculating fermented seed liquid into an inoculating machine filled with the steamed rice of the step B2), and uniformly stirring to prepare a premix, wherein the fermented seed liquid is a mixture of the monascus master batch obtained in the step A) and an acetic acid water solution with the mass concentration of 0.2%;
step B4), fermenting in a yeast pool, directly transferring the premix into a ventilation yeast pool for fermenting for 6 days, and supplementing water to the yeast pool by adopting an acetic acid aqueous solution with the mass concentration of 0.2% in the fermentation process;
and step B5), drying and inactivating, namely drying the fermented red yeast rice in situ by hot air at 90 ℃, and then inactivating by ultraviolet to prepare the red yeast rice. And (4) collecting and packaging the red yeast rice to obtain a finished product of the red yeast rice.
The step B2) is to control the cooked rice to be thoroughly cooked but not sticky and not rotten during the rice steaming process;
10ml of acetic acid aqueous solution needs to be mixed when 1 g of monascus yeast is used in the fermentation seed liquid of the step B3), and the dosage of the fermentation seed liquid in the premix is 10% of that of the steamed rice.
In the step B4), the fermentation control temperature is 35 ℃ in the first 2 days, the fermentation control temperature is 30 ℃ from the 3 rd day, the water supplementing time starts from the 3 rd day of the fermentation, the water supplementing amount is based on the standard that the surface of the fermented material is slightly wet and the material does not rise, the first yeast turning is carried out after the fermentation in the yeast pool is carried out for 24 hours, then the yeast turning is carried out once every 12 hours, hypha grows on the surface of the material after 72 hours, and then the yeast turning is carried out once every 24 hours until the fermentation is finished.
The rice is indica rice.
Example 2:
different from the embodiment 1, the monascus koji prepared in the step A) is vacuum-bagged, and is placed in the dark at room temperature for one month and then is used for preparing the red yeast rice in the step B).
Example 3:
different from the embodiment 1, the monascus koji prepared in the step A) is vacuum-bagged, and is used for preparing the red yeast rice in the step B) after being placed in dark condition at room temperature for six months.
The monascus pigments prepared in examples 1 to 3 were measured separately. The determination of the monascus pigment in the red yeast rice refers to national standard GB/1886.19-2015 national standard food additive red yeast rice for food safety of people's republic of China. The method comprises the following specific steps: grinding the red yeast rice into powder after the fermentation of the red yeast rice is finished, sieving the powder by a 60-mesh sieve, accurately weighing 0.2 g of a red yeast rice sample, dissolving the red yeast rice sample by using an ethanol solution with the volume fraction of 70%, transferring the dissolved red yeast rice sample into a 100mL volumetric flask, performing constant volume extraction at 60 ℃ for 1 hour after constant volume, performing constant volume filtration after cooling, diluting the red yeast rice sample by a proper multiple to enable the light absorption value to fall within the range of 0.3-0.6, taking the ethanol solution with the volume fraction of 70% as reference, and measuring the light absorption at 505nm, wherein the specific results are shown in Table.
TABLE 1
As shown in examples 1-3 and data in Table 1, the monascus koji disclosed by the invention can realize the effect of preparing multiple batches of inoculations at one time, shorten the process of 'strain activation-inoculation-flower cultivation-fermentation', obviously shorten the production period, improve the production efficiency of monascus pigment, obtain high-color-value red yeast rice in a shorter time, is suitable for large-scale application and has obvious economic benefits.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A preparation method of red yeast rice is characterized by comprising the following steps:
step A), preparing monascus yeast;
and B) inoculating the monascus koji into an inoculating machine filled with rice, stirring uniformly, and then fermenting in a koji pool to obtain the product.
2. The method for preparing red yeast rice according to claim 1, wherein the step a) comprises the steps of:
step A1), washing, namely washing and fishing out the rice, washing the attachments on the surfaces of the rice grains with clear water, and drying the rice grains with hot air at 40-55 ℃ for later use;
step A2), grinding the rice processed in the step A1), and sieving with a 40-60 mesh sieve to obtain a rice flour raw material for later use;
step A3), loading the rice flour raw material into a disc, adding edible bran, mixing uniformly to prepare a yeast seed raw material, adding sterile water, and regulating the humidity of the yeast seed raw material to be 20-30%;
step A4) sterilizing, namely sterilizing the yeast raw material for 20min at 115 ℃;
step A5), inoculating monascus seed liquid to the sterilized aspergillus raw material, wherein 5ml of monascus seed liquid is required to be added to every 100g of aspergillus raw material;
step A6), placing the inoculated yeast raw material in a yeast room, controlling the temperature at 32-35 ℃, and culturing for 5-7 days in the dark;
and step A7), drying the cultured yeast seed raw material by adopting hot air at 40-50 ℃ to prepare monascus master yeast, and vacuum bagging for later use.
3. The method for preparing red yeast rice according to claim 2, wherein in the step A3), the amount of the added edible bran is 8-15% of the raw material of rice flour, and the thickness of the raw material of yeast seeds is 3-5 cm.
4. The method for preparing red yeast rice according to claim 2, wherein the monascus seed solution in step a5) is obtained by diluting monascus on PDA medium with 0.1-0.3% aqueous acetic acid solution by mass concentration, and scraping the diluted monascus on the surface of the medium through an aseptic inoculation loop to obtain monascus seed solution.
5. The method for preparing red yeast rice according to claim 4, wherein the monascus is a high-yielding monascus pigment strain CSU-M183, which is preserved in the chinese typical culture collection with the preservation number of CCTCC NO: m2018224, and the preservation date is 2018, 4 and 19.
6. The method for preparing red yeast rice according to claim 2, wherein the culture time in step A6) is 5-7 days, wherein the first 2 days adopt a static culture mode, the last 5 days adopt an acetic acid aqueous solution with the mass concentration of 0.1-0.3% for humidity control, and the yeast turning is performed once every 10-12 hours.
7. A method of preparing red yeast rice according to any one of claims 1 to 6 wherein said step B) includes the steps of:
step B1), pre-treating, namely washing and washing the rice, fishing out and draining, soaking the rice for 8 hours by using an acetic acid aqueous solution with the mass concentration of 0.1-0.3%, and then fishing out and draining;
step B2), steaming rice, namely steaming the pretreated rice, taking the rice out of a pot, and spreading to cool the rice to 30-40 ℃;
step B3), inoculating yeast seeds, namely inoculating fermented seed liquid into an inoculating machine filled with the steamed rice of the step B2), and uniformly stirring to prepare a premix, wherein the fermented seed liquid is a mixture of monascus master batch obtained in the step A) and acetic acid aqueous solution with the mass concentration of 0.1-0.3%;
step B4), fermenting in a koji pool, directly transferring the premix into a ventilation koji pool for fermentation for 5-7 days, and supplementing water to the koji pool by adopting an acetic acid aqueous solution with the mass concentration of 0.1-0.3% in the fermentation process;
and step B5), drying, namely performing hot air drying on the fermented red yeast rice at 80-90 ℃ in situ, and then performing ultraviolet inactivation to prepare the red yeast rice.
8. The method for preparing red yeast rice according to claim 7, wherein said step B2) is performed during the rice steaming process to control the cooked rice to be well-done but not sticky and not rotten;
8-12 ml of acetic acid aqueous solution needs to be mixed when 1 g of monascus yeast is used in the fermented seed liquid in the step B3), and the dosage of the fermented seed liquid in the premix is 8-12% of that of the steamed rice.
9. The method for preparing red yeast rice according to claim 7, wherein in the step B4), the fermentation control temperature is 32-35 ℃ in the first 2 days, the fermentation control temperature is 28-30 ℃ from the 3 rd day, the water supplementing time is started from the 3 rd day of the fermentation, the water supplementing amount is based on the condition that the surface of the fermented material is slightly wet and the material does not expand, the first yeast turning is carried out after the fermentation is carried out for 24-36 hours in a yeast pool, then the yeast turning is carried out once every 8-12 hours, hyphae grow on the surface of the material after 2-3 days, and then the yeast turning is carried out once every 24-36 hours until the fermentation is finished.
10. The method of making red yeast rice as claimed in claim 7, wherein said rice is indica rice.
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| CN107095144A (en) * | 2017-06-07 | 2017-08-29 | 长江大学 | A kind of preparation method of high color range red yeast rice |
| CN110623205A (en) * | 2019-09-20 | 2019-12-31 | 湖南微著生物科技有限公司 | Preparation method of red yeast rice with high color value |
| CN110623206A (en) * | 2019-09-20 | 2019-12-31 | 湖南微著生物科技有限公司 | Preparation method of lovastatin-rich functional red yeast rice |
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| CN107095144A (en) * | 2017-06-07 | 2017-08-29 | 长江大学 | A kind of preparation method of high color range red yeast rice |
| CN110623205A (en) * | 2019-09-20 | 2019-12-31 | 湖南微著生物科技有限公司 | Preparation method of red yeast rice with high color value |
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| CN114395489A (en) * | 2022-01-27 | 2022-04-26 | 中南林业科技大学 | Preparation method and application of monascus koji |
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