CN114395489A - Preparation method and application of monascus koji - Google Patents
Preparation method and application of monascus koji Download PDFInfo
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- CN114395489A CN114395489A CN202210101760.6A CN202210101760A CN114395489A CN 114395489 A CN114395489 A CN 114395489A CN 202210101760 A CN202210101760 A CN 202210101760A CN 114395489 A CN114395489 A CN 114395489A
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- 241000228347 Monascus <ascomycete fungus> Species 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 70
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- 229940026314 red yeast rice Drugs 0.000 claims abstract description 36
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 35
- 238000000034 method Methods 0.000 claims abstract description 22
- 238000012258 culturing Methods 0.000 claims abstract description 18
- 235000021329 brown rice Nutrition 0.000 claims abstract description 14
- 230000008569 process Effects 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 11
- 238000003892 spreading Methods 0.000 claims abstract description 7
- 230000007480 spreading Effects 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 7
- 238000009630 liquid culture Methods 0.000 claims abstract description 6
- 230000004913 activation Effects 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 238000010025 steaming Methods 0.000 claims abstract description 4
- 241000209094 Oryza Species 0.000 claims abstract 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 46
- 239000001963 growth medium Substances 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 23
- 239000008223 sterile water Substances 0.000 claims description 19
- 230000001502 supplementing effect Effects 0.000 claims description 13
- 238000011081 inoculation Methods 0.000 claims description 10
- 235000013339 cereals Nutrition 0.000 claims description 9
- 239000002609 medium Substances 0.000 claims description 9
- 240000006439 Aspergillus oryzae Species 0.000 claims description 8
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 8
- 244000061456 Solanum tuberosum Species 0.000 claims description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 8
- 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
- 239000000843 powder Substances 0.000 claims description 7
- 239000008121 dextrose Substances 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 239000000725 suspension Substances 0.000 claims description 4
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012737 fresh medium Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 abstract description 27
- 229960003692 gamma aminobutyric acid Drugs 0.000 abstract description 14
- 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 abstract description 3
- 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 abstract description 3
- 238000001816 cooling Methods 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 description 47
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 13
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 244000113306 Monascus purpureus Species 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000012136 culture method Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 229940057059 monascus purpureus Drugs 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 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 2
- 235000002322 Monascus purpureus Nutrition 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000035784 germination Effects 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 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
- 229960004844 lovastatin Drugs 0.000 description 2
- QLJODMDSTUBWDW-UHFFFAOYSA-N lovastatin hydroxy acid Natural products C1=CC(C)C(CCC(O)CC(O)CC(O)=O)C2C(OC(=O)C(C)CC)CC(C)C=C21 QLJODMDSTUBWDW-UHFFFAOYSA-N 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- -1 pplication Species 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 235000007189 Oryza longistaminata Nutrition 0.000 description 1
- 240000002582 Oryza sativa Indica Group Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
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- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
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- 239000000428 dust Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
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- 239000000576 food coloring agent Substances 0.000 description 1
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- 239000008103 glucose Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
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- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011218 seed culture Methods 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
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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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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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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Abstract
The invention provides a preparation method and application of monascus yeast, wherein the preparation method of monascus yeast comprises the steps of S1, strain activation; step S2, seed liquid culture; step S3, preparation of yeast seeds; and step S4, specifically, drying the monascus koji cultured in the step S3 by using sterile hot air. The application comprises washing rice, soaking rice, steaming rice, spreading for cooling, inoculating, culturing and stirring to obtain red yeast rice. The monascus koji cultured by adopting the brown rice and the coarse wheat bran has higher quality, specifically, the number of active spores in each gram of monascus koji is improved by 60.3-64 times, and when the monascus koji is applied to the process of preparing the red yeast rice, the production period is shortened by 16.67%, the GABA content is improved by 13.8-14.1%, the color value is improved by 16-18%, and the citrinin content is reduced by 24.1-24.6%.
Description
Technical Field
The invention relates to the technical field of red yeast rice fermentation, in particular to a preparation method of monascus yeast and application of the monascus yeast in producing functional red yeast rice.
Background
Gamma-aminobutyric acid (GABA) is a natural four-carbon non-protein amino acid and has various physiological functions of improving memory, reducing blood pressure, resisting depression, resisting aging, improving brain functions and the like. However, the presence of lower levels of GABA in animals has limited utility for performing the above physiological functions. Therefore, in order to meet the health care needs of people, the development of a GABA efficient production method is needed in the industry.
Red rice has been used as a raw material for both medicine and food for over one thousand years, is widely applied to the fields of food coloring agents, condiments, wine brewing, traditional Chinese medicine and the like, and has extremely high development value. In recent years, it has been found that monascus can efficiently synthesize GABA. At present, the GABA biological preparation method mainly comprises solid state fermentation or liquid state fermentation, and red yeast rice is mainly divided into coloring red yeast rice rich in monascus pigment, lipid-lowering functional red yeast rice rich in lovastatin and blood pressure-lowering functional red yeast rice rich in GABA according to rich functional factors. However, red yeast rice on the market is commonly used as functional red yeast rice powder of pigment red yeast rice and lovastatin, and the blood pressure lowering functional red yeast rice rich in GABA is less. Therefore, the development of functional red yeast rice rich in GABA has important significance in large-scale production.
It is known that red yeast rice is produced by inoculating red yeast to rice and performing solid fermentation. Therefore, the research of the preparation method of the high-quality monascus koji and the application of the monascus koji in the aspect of producing functional red yeast rice have important practical significance.
Disclosure of Invention
The invention aims to provide a preparation method and application of monascus yeast, and the specific technical scheme is as follows:
a preparation method of monascus koji comprises the following steps:
step S1, bacterial strain activation
Coating the monascus spore water solution stored at 4 ℃ on a fresh culture medium, wherein the culture temperature is 28-32 ℃, and the culture time is 6-8 days, so as to obtain activated spores;
step S2, culturing with seed liquid
Washing the activated spores obtained in step S1 with sterile water, filtering, and making into final productTo a concentration of 1X 104-106Inoculating the spore suspension per mL to a liquid culture medium, wherein the culture temperature is 28-32 ℃, and the culture time is 2-3 days, so as to obtain activated seed liquid;
step S3, preparation of yeast seeds
Adding brown rice powder and coarse wheat bran into a container, uniformly mixing the brown rice powder and the coarse wheat bran according to the mass ratio of 9: 1 to form a koji culture medium, sterilizing at high pressure, inoculating activated seed liquid to the koji culture medium in the container for culture at the culture temperature of 28-32 ℃ for 7-9 days, and preparing the koji monascus koji.
In some specific embodiments, in step S1, the fresh medium is potato dextrose solid medium; in step S2, the liquid medium is potato dextrose liquid medium.
In some embodiments, in step S3, the autoclaving process is performed under a pressure of 0.1Mpa to 0.12Mpa, a sterilization temperature of 121 ℃, and a sterilization time of 20 min;
in step S3, the brown rice flour is a 40 mesh-sieved material; the mass ratio of the seed liquid to the yeast culture medium is 10-30%;
in step S3, sterile water is added to the seed solution on the koji culture medium until the water content in the seed solution is controlled to 40% -50%.
In some specific embodiments, in the culturing process of step S3, further comprising turning over the koji, performing first turning over when culturing for 30h to 40h, and supplementing 10% to 20% by mass of sterile water to the seed solution while turning over the koji; and turning over the yeast every 12-24 hours, and supplementing sterile water with the mass ratio of at most 20% to the seed liquid while turning over the yeast every time.
In some specific embodiments, the method for preparing monascus koji further comprises step S4, specifically, drying the monascus koji cultured in step S3 with sterile hot air.
In some specific embodiments, in step S4, the sterile hot air is sterile hot air at 50 ℃, and the dried monascus koji contains 9-11% of water by mass.
The application of the monascus koji prepared by the preparation method of the monascus koji in the production of red yeast rice.
The application comprises the following steps:
step A1, washing the attachments on the surface of the rice with water, and cleaning until the rice is transparent;
step A2, putting the rice cleaned in the step A1 into a basin, adding water until the water level exceeds the rice layer by 3-5cm, and soaking the rice for 4-8 hours;
step A3, pouring the rice soaked in the step A2 onto a steamer cloth, wherein the thickness of a rice layer is 5-8 cm; heating until water is boiled and steam is completely emitted from the surface of the rice grains, covering the pot cover, steaming for 3-5min, turning over the rice grains, and stopping heating until the rice grains are completely transparent;
step A4, scattering the cooked rice steamed in the step A3, uniformly spreading the rice, and spreading the rice to cool the rice to 35-40 ℃;
step A5, uniformly inoculating the monascus koji obtained in step S4 to the rice cooled in step A4, wherein the inoculation amount of the monascus koji is 3-5 per mill of the mass of the rice;
step A6, culturing and stirring the rice inoculated in the step A5, and when the rice is cultured for 24h-36h, stirring for the first time and supplementing 10-15% of sterile water by mass to the rice; then stirring once every 12-24 h, and supplementing sterile water accounting for 10% of the rice by mass; culturing until 8-9 days to obtain red yeast rice.
In some specific embodiments, the method further comprises a step A7, wherein in the step A7, the red yeast rice cultured in the step A6 is dried by sterile hot air at 80 ℃, and the moisture content of the red yeast rice is controlled to be 9-11% by mass.
The technical scheme of the invention at least has the following beneficial effects:
compared with the method for culturing the monascus koji by using the rice flour, the monascus koji cultured by using the brown rice and the coarse wheat bran has higher quality, specifically, the number of active spores in each gram of monascus koji is improved by 60.3-64 times, the production period is shortened by 16.67%, the GABA content is improved by 13.8-14.1%, the color value is improved by 16-18%, and the citrinin content is reduced by 24.1-24.6%. The invention adopts the yeast seed culture medium prepared by brown rice and coarse wheat bran according to a specific mass ratio to improve the number of monascus spores, thereby shortening the germination time of the yeast seeds on the rice, saving the time cost, avoiding the pollution of mixed bacteria and improving the quality of the monascus. In addition, the invention adopts the yeast culture medium with specific components and proportion, combines the process conditions of yeast turning time, water adding amount, monascus mother yeast inoculation amount, culture time, temperature, humidity and the like, can produce functional red yeast rice with high GABA content, shortens the fermentation time and improves the utilization rate of equipment.
Detailed Description
The technical solutions in the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments that can be derived by one of ordinary skill in the art from the embodiments given herein are intended to be within the scope of the present invention.
Example 1:
a preparation method of monascus koji comprises the following steps:
step S1, bacterial strain activation
Coating 50 μ L of Monascus purpureus spore water solution stored at 4 deg.C on fresh culture medium at 30 deg.C for 6-8 days to obtain activated spore;
step S2, culturing with seed liquid
Washing the activated spore obtained in step S1 with sterile water, filtering with 6 layers of gauze to obtain a filtrate with a concentration of 1 × 104-106Inoculating the spore suspension per mL into a liquid culture medium according to the inoculation amount of 8-10% (v/v), wherein the culture temperature is 28-30 ℃, and the culture time is 2-3 days, so as to obtain activated seed liquid;
step S3, preparation of yeast seeds
Adding brown rice powder and coarse wheat bran into a container (specifically a triangular flask), uniformly mixing the brown rice powder and the coarse wheat bran according to the mass ratio of 9: 1 to form a koji culture medium, carrying out autoclaving, inoculating an activated seed solution to the koji culture medium in the container according to the inoculation amount of 20% (v/wt) for culture, and carrying out culture in an incubator at the culture temperature of 30 ℃ for 7 days to prepare the koji monascus koji.
In step S1, the fresh medium is potato dextrose solid medium; in step S2, the liquid medium is potato dextrose liquid medium.
In step S3, the autoclaving process is performed under a pressure of 0.1MPa to 0.12MPa, at a temperature of 121 ℃ for 20 min;
in step S3, the brown rice flour is a 40 mesh-sieved material; the mass ratio of the seed liquid to the yeast culture medium is 10-30%;
in step S3, sterile water is added to the seed solution on the koji culture medium until the water content in the seed solution is controlled to 40%.
In the culture process of the step S3, the method further comprises turning over the yeast, wherein in the culture process of 36h, the first turning over is carried out, and sterile water with the mass ratio of 10% is supplemented for the seed liquid while turning over the yeast; and then turning over the yeast once every 12h, and supplementing sterile water accounting for 0-20% of the mass of the seed liquid to the seed liquid while turning over the yeast every time. During turning over the yeast, the principle of 'cold and hot adjustment and inward adjustment' should be adhered to.
The preparation method of the monascus koji further comprises a step S4, and specifically, the monascus koji cultured in the step S3 is dried by adopting sterile hot air.
In step S4, the sterile hot air is 50 ℃ and the moisture content of the dried monascus koji is 9-11% by mass.
The monascus purpureus strain is named as m.purpureus M1 and is given by professor staccato Chang Beijing university of industry and commerce.
An application of the monascus koji prepared by the monascus koji preparation method in the production of red yeast rice.
The application of the monascus yeast in the production of red yeast rice comprises the following steps:
step A1, washing the attachments (including dust and small pebbles) on the surface of the rice (concretely indica rice) with tap water, and cleaning until the clear water on the rice is transparent;
step A2, putting the rice cleaned in the step A1 into a basin, adding tap water until the water level exceeds 5cm of a rice layer, and soaking the rice for 4 hours;
step A3, pouring the rice soaked in the step A2 onto a steamer cloth, wherein the thickness of a rice layer is 5-8 cm; heating until water is boiled and steam is completely emitted from the surface of the rice grains, covering the pot cover, steaming for 3-5min, turning over the rice grains, and stopping heating until the rice grains are completely transparent; the rice should be steamed to be cooked without rotting, without white heart, and uniform;
step A4, scattering the cooked rice steamed in the step A3, uniformly spreading the rice, and spreading the rice to cool the rice to 35-40 ℃;
step A5, uniformly inoculating the monascus koji obtained in step S4 to the rice cooled in step A4, wherein the inoculation amount of the monascus koji is 5 per mill of the mass of the rice, and after inoculation, covering sterile gauze;
step A6, cultivating and stirring the rice inoculated in the step A5, and when the cultivation reaches 36h, stirring for the first time and supplementing 10% of sterile water by mass to the rice; then stirring once every 12h, and supplementing sterile water with the mass of at most 10% for the cooked rice; culturing until 8 days to obtain red yeast rice.
The application of the monascus yeast in the production of the red yeast rice further comprises a step A7, wherein in the step A7, the red yeast rice cultured in the step A6 is subjected to 80 ℃ sterile hot air drying treatment, the water content of the red yeast rice is controlled to be 9-11%, and the storage time of the red yeast rice is conveniently prolonged.
Comparative example 1:
adopting a conventional culture method to culture and prepare monascus yeast and adopting the monascus yeast to produce red yeast rice, the specific process is as follows:
firstly, the monascus koji is cultured and prepared by adopting a conventional culture method
Step B1, strain activation
Coating 50 mu L of monascus spore water solution stored at 4 ℃ on a fresh potato glucose solid culture medium, wherein the culture temperature is 28-32 ℃, and the culture time is 6-8 days, so as to obtain activated spores;
step B2, seed liquid culture
Inoculating the spore suspension to a potato glucose liquid culture medium according to the inoculation amount of 8-10% (v/v), wherein the culture temperature is 28-32 ℃, and the culture time is 2-3 days;
step B3, preparation of yeast
Adding rice flour (sieved by a 40-mesh sieve) into a triangular flask, performing high-pressure sterilization (the pressure is 0.1-0.12 Mpa, the temperature is 121 ℃, and the time is 20min), inoculating the activated seed solution into the triangular flask according to the inoculation amount of 10% (v/wt), supplementing sterile water until the water content is controlled to be about 40%, transferring the triangular flask into an incubator for culture, wherein the culture temperature is 28-32 ℃, the culture time is 9 days, and culturing for 36h, performing first stirring and supplementing 10% water; stirring once every 12h and supplementing water as required;
step B4, drying the yeast seeds
And (3) carrying out sterile hot air drying treatment on the monascus koji strains successfully cultured at 50 ℃, and controlling the water content of the monascus koji to be 9-11% by mass.
Next, red yeast rice was produced by culturing the prepared koji mold in a conventional culture method, the production procedure was the same as A1-A7 in example 1.
Data on the quality of monascus koji and red yeast rice prepared by example 1 and comparative example 1 are shown in table 1.
As is clear from the data in Table 1, compared with the rice flour adopted for culturing the monascus koji in the comparative example 1, the monascus koji cultured by adopting the brown rice and the coarse wheat bran in the example 1 has higher quality, specifically, the number of active spores in each gram of monascus koji is improved by 60.3 to 64 times, the production period is shortened by 16.67 percent, the GABA content is improved by 13.8 to 14.1 percent, the color value is improved by 16 to 18 percent, and the citrinin content is reduced by 24.1 to 24.6 percent.
This shows that the koji culture medium prepared from the brown rice and the coarse wheat bran in a specific mass ratio in example 1 is used to increase the number of spores of monascus, thereby shortening the germination time of the koji on the rice, saving the time cost, avoiding the contamination of other bacteria, and improving the quality of the red yeast rice. In addition, the invention adopts the yeast culture medium with specific components and proportion, combines the process conditions of yeast turning time, water adding amount, monascus mother yeast inoculation amount, culture time, temperature, humidity and the like, can produce functional red yeast rice with high GABA content, shortens the fermentation time and improves the utilization rate of equipment.
TABLE 1
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 (9)
1. A preparation method of monascus koji is characterized by comprising the following steps:
step S1, bacterial strain activation
Coating the monascus spore water solution stored at 4 ℃ on a fresh culture medium, wherein the culture temperature is 28-32 ℃, and the culture time is 6-8 days, so as to obtain activated spores;
step S2, culturing with seed liquid
Washing the activated spore obtained in step S1 with sterile water, filtering, and making into 1 × 104-106Inoculating the spore suspension per mL to a liquid culture medium, wherein the culture temperature is 28-32 ℃, and the culture time is 2-3 days, so as to obtain activated seed liquid;
step S3, preparation of yeast seeds
Adding brown rice powder and coarse wheat bran into a container, uniformly mixing the brown rice powder and the coarse wheat bran according to the mass ratio of 9: 1 to form a koji culture medium, sterilizing at high pressure, inoculating activated seed liquid to the koji culture medium in the container for culture at the culture temperature of 28-32 ℃ for 7-9 days, and preparing the koji monascus koji.
2. The method for preparing koji molds for Monascus as claimed in claim 1, wherein in step S1, the fresh medium is potato dextrose solid medium; in step S2, the liquid medium is potato dextrose liquid medium.
3. The method for preparing koji molds for Monascus as claimed in claim 2, wherein the autoclaving process is performed at a pressure of 0.1Mpa to 0.12Mpa, a temperature of 121 ℃, for a period of 20min at step S3;
in step S3, the brown rice flour is a 40 mesh-sieved material; the mass ratio of the seed liquid to the yeast culture medium is 10-30%;
in step S3, sterile water is added to the seed solution on the koji culture medium until the water content in the seed solution is controlled to 40% -50%.
4. The method for preparing koji mold according to claim 3, wherein in the culturing process of step S3, further comprising turning over koji, wherein in the culturing process of step S3, the first turning over koji is performed when culturing for 30h to 40h, and sterile water with the mass ratio of 10% to 20% is supplemented to the seed solution while turning over koji; and turning over the yeast every 12-24 hours, and supplementing sterile water with the mass ratio of at most 20% to the seed liquid while turning over the yeast every time.
5. The method for producing koji molds for Monascus as claimed in claim 4, further comprising a step S4 of drying the koji molds cultured in step S3 with sterile hot air.
6. The method for preparing koji mold according to claim 5, wherein in step S4, the sterile hot air is sterile hot air at 50 ℃, and the dried koji mold contains 9 to 11% by mass of water.
7. Use of a monascus koji prepared by the method of any one of claims 1-6 for the production of red yeast rice.
8. The application according to claim 7, characterized in that it comprises the following steps:
step A1, washing the attachments on the surface of the rice with water, and cleaning until the rice is transparent;
step A2, putting the rice cleaned in the step A1 into a basin, adding water until the water level exceeds the rice layer by 3-5cm, and soaking the rice for 4-8 hours;
step A3, pouring the rice soaked in the step A2 onto a steamer cloth, wherein the thickness of a rice layer is 5-8 cm; heating until water is boiled and steam is completely emitted from the surface of the rice grains, covering the pot cover, steaming for 3-5min, turning over the rice grains, and stopping heating until the rice grains are completely transparent;
step A4, scattering the cooked rice steamed in the step A3, uniformly spreading the rice, and spreading the rice to cool the rice to 35-40 ℃;
step A5, uniformly inoculating the monascus koji obtained in step S4 to the rice cooled in step A4, wherein the inoculation amount of the monascus koji is 3-5 per mill of the mass of the rice;
step A6, culturing and stirring the rice inoculated in the step A5, and when the rice is cultured for 24h-36h, stirring for the first time and supplementing 10-15% of sterile water by mass to the rice; then stirring once every 12-24 h, and supplementing sterile water accounting for 10% of the rice by mass; culturing until 8-9 days to obtain red yeast rice.
9. The application of claim 8, further comprising a step A7, wherein the step A7 is to dry the red yeast rice cultured in the step A6 with sterile hot air at 80 ℃ and control the moisture content of the red yeast rice to be 9-11% by mass.
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| CN103404785A (en) * | 2013-07-24 | 2013-11-27 | 杭州清正生物科技有限公司 | Preparation method of high-color-value antimicrobial water soluble functional red yeast rice |
| CN112450369A (en) * | 2020-11-27 | 2021-03-09 | 湖南微著生物科技有限公司 | Preparation method of red yeast rice |
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| CN103404785A (en) * | 2013-07-24 | 2013-11-27 | 杭州清正生物科技有限公司 | Preparation method of high-color-value antimicrobial water soluble functional red yeast rice |
| CN112450369A (en) * | 2020-11-27 | 2021-03-09 | 湖南微著生物科技有限公司 | Preparation method of red yeast rice |
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