CN114712461A - Production method of red yeast rice - Google Patents
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Abstract
A method for producing red yeast rice features that an improved functional red yeast rice fermentation process is used, its productive facilities are simple, and its output is more than multiple times of that of ordinary production mode under the condition of same scale and labour power. The invention adopts functional red yeast strains for fermentation, can improve the utilization rate of raw materials, and can obtain various different types of functional red yeast products.
Description
Technical Field
The invention relates to a red yeast fermentation technology, in particular to a production process method of traditional Chinese medicine red yeast as a medicine and a health product.
Background
Red yeast is a traditional fermented product in China, and is applied to food coloring and medical use for a long time. Since 1979, a series of Monacolin compounds which can obviously inhibit the synthesis of cholesterol in vivo are discovered and separated from red yeast rice fermentation liquor by Japanese Long Teng Chapter, wherein the activity of Monacolin K is the most obvious. Pharmacological research and clinical tests show that the red yeast rice can effectively reduce total cholesterol, triglyceride and low-density lipoprotein level in vivo and simultaneously increase high-density lipoprotein level, thereby having remarkable effects of reducing cholesterol and blood fat. The discovery of Monacolin compounds in red yeast rice enables the red yeast rice to be used as a first choice medicine for inhibiting cholesterol synthesis and reducing blood fat in natural medicines, and is attracted by the attention of people in the world.
The traditional red yeast rice production process adopts the modern advanced optimization and modification fermentation process to obtain an ideal strain on the basis of a solid fermentation method with rice as a solid culture medium, and establishes final solid fermentation process parameters through the research of solid fermentation conditions, thereby solving a series of problems of low fermentation yield, unstable quality, easy pollution by mixed bacteria, incapability of effectively controlling ventilation, temperature, humidity, red yeast rice color value and active ingredients in the production process, serious citrinin pollution and the like.
Disclosure of Invention
The invention aims to solve the technical problems that the existing medicinal indexes, namely Monacolin compounds, are low in yield, unstable in quality, easy to be polluted by mixed bacteria, incapable of effectively controlling ventilation, temperature, humidity, red yeast color value and active ingredients in the production process, serious in citrinin pollution and the like. The invention aims to provide a production process of traditional Chinese medicine red yeast rice, which can greatly reduce the labor intensity, shorten the fermentation period of the traditional Chinese medicine red yeast rice, improve the yield of medicinal indexes Monacolin compounds, stabilize the quality, effectively control the ventilation, the temperature and the humidity in the production process, improve the color value of the red yeast rice, reduce the pollution of citrinin and the like.
In order to solve the technical problem, the invention adopts the following technical scheme: the production process of the traditional Chinese medicine red yeast rice comprises the following steps.
The fermentation process of the monascus strains adopts the following processes:
and (3) strain culture: inoculating the activated strain into a primary fermentation tank containing a sterile culture medium (5-10% of glucose, 1-5% of peptone and 0.5-3% of corn steep liquor, wherein the mass ratio of the activated strain to the total mass of the culture medium is 3-10%), stirring at 60-100r/min, ventilating at 0.6-5 m3/h, maintaining the tank pressure at 0.05Mpa, culturing at 25-30 ℃ for 24-48 h, observing through a perspective window of the primary fermentation tank, wherein the bacterial quantity is slightly more, the mycelium is flocculent, spherical or conglobate, and the bacterial liquid is slightly viscous. Pressing the bacterial liquid in the primary fermentation tank into a secondary fermentation tank containing a sterile culture medium (5-10% of glucose, 1-5% of peptone and 0.5-3% of corn steep liquor) through a sterilized pipeline, wherein the transfer amount is 3-10%, the stirring speed is 60-100r/min, the ventilation amount is 0.6-5 m3/h, the tank pressure is kept at 0.03-0.08MPa, the culture is carried out at 25-30 ℃ for 24-48 h, the bacterial amount is more through observation of a perspective window of the secondary fermentation tank, mycelia are flocculent, spherical or conglobate, and the bacterial liquid is viscous for later use;
inoculation: the seed liquid is prepared by taking 1-5 rings of monascus spores from a strain slant, inoculating the monascus spores into a 100mL conical flask (containing 50mL of seed culture medium), and culturing on a constant-temperature shaking bed at the rotation speed of 100-.
The red yeast rice production process adopts the following flow: the fermentation and soaking are carried out according to the process flow of main materials (rice) produced by red yeast rice → soaking → draining → cooking → rice cooler → bottling → sterilizing → inoculating → fermenting → drying → inspecting → packaging → finished product production and fermentation: pouring rice into a stainless steel washing and moistening tank, washing the rice with purified water, then removing concentrated water, adding water into a medicine washing tank to permeate the rice in the tank, soaking the rice for 12-16 hours until the rice is easily broken by hand, draining and drying the rice until the rice is loose;
steaming: pouring rice into a stainless steel basket lattice of a steaming box, turning on a power switch, turning on a display screen, setting steaming temperature and time, turning on a steam switch, introducing steam to steam, wherein the steam pressure is 0.1-0.3Mpa, steaming is continued for 30min after reaching 100 ℃, the medicine spreading thickness is less than or equal to 10cm, and no core is left in the steamed rice. Taking out the rice from the steam box after steaming, spreading and drying the rice and scattering;
canning: filling the steamed and scattered rice into a triangular flask by using a stainless steel spatula or a suitable utensil pot, wherein each flask is filled with 200-300 ml of flask scales, white cloth (a square with the side length of about 20 cm) is used as an inner liner, kraft paper (a square with the side length of about 20 cm) is wrapped outside, a bottle opening is covered, and the rice is tightly tied by using a rope and placed on a material rack;
and (3) sterilization: placing the triangular flask containing rice into a sterilization cabinet body, and sterilizing for 20 min/time under the conditions of steam pressure of 0.1-0.3Mpa and temperature of 121 deg.C;
inoculation: operating in an ultra-clean workbench, unfastening a binding rope of each triangular flask, opening the sealing cloth and kraft paper for sealing, and filling prepared bacterial liquid into the triangular flasks from bottle openings by using a proper appliance, wherein the amount of the filled bacterial liquid in each flask is between 8 and 12 percent of the mass of the rice substrate in the flask and is about 20 to 30 ml; sealing the opening of the rice matrix filled with the bacterial liquid in the shortest time by using original sealing cloth and sealing paper, fastening by using a binding rope, and placing the rice matrix on a goods shelf in sequence;
fermentation: the fermentation adopts variable temperature culture, the high temperature culture is carried out in the first 3 days, the temperature is controlled to be 28-32 ℃, the humidity is controlled to be 50-80%, the culture is carried out in a turning way every day, the sufficient oxygen supply is ensured, and the thalli can grow rapidly; culturing at low temperature for 3-5 days, controlling the temperature at 25-28 deg.C and humidity at 50-80%, and turning over the culture medium once a day to prevent hyphae from being damaged, and preferably radiating heat uniformly. The fermentation period determines whether to continue or terminate the fermentation according to whether the content is qualified or not; recording the temperature and humidity for 2-4 times every day during the fermentation period; and (3) drying: placing the red yeast rice intermediate product transferred from the solid state fermentation process into a medicine containing tray of a medicine drying box, spreading the medicine with the thickness of 2-4 cm, drying by using a hot air circulation drying oven, wherein the drying temperature is as follows: drying at 60-70 ℃ for: 3-4 hours; the moisture is discharged for 30 seconds every 5 minutes in the drying process; the water content of the red yeast rice after drying is not higher than 12%;
and (3) packaging: and (4) receiving the inner packaging material, the outer packaging material, the label and the like according to the packaging production instruction and the state mark of the product to be packaged (semi-finished product).
The steps of the process link design can be understood by referring to the following parameters, if the red yeast production process comprises the steps of red yeast strain fermentation and red yeast strain inoculation production fermentation, the step of red yeast strain fermentation adopts secondary fermentation, the primary fermentation tank in the secondary fermentation adopts a sterile culture medium with the mass ratio of 5-10% of glucose, 1-5% of peptone and 0.5-3% of corn steep liquor, the inoculation amount is 3% -10%, the stirring speed is 60-100r/min, the ventilation amount is 0.6-5 m3/h, the tank pressure is maintained at 0.05Mpa, and the fermentation is carried out under the conditions that the culture is carried out at 25-30 ℃ for 24-48 h; the second-stage fermentation tank in the second-stage fermentation adopts a sterile culture medium which is 5-10% of glucose, 1-5% of peptone and 0.5-3% of corn steep liquor by mass, the transfer amount accounts for 3-10% of the total mass ratio of the culture medium in the second-stage fermentation tank, the stirring speed is 60-100r/min, the ventilation amount is 0.6-5 m3/h, the tank pressure is kept at 0.03-0.08MPa, and the fermentation is carried out under the conditions that the culture is carried out for 24-48 h at the temperature of 25-30 ℃; the monascus strain inoculation production fermentation is carried out according to the technological processes of rice main material, soaking, cooking, cooling, sterilizing, inoculating, fermenting, drying and finished product production fermentation; the inoculation liquid amount in the monascus strain inoculation production fermentation is 8-12% of the mass of the rice substrate; the fermentation in the monascus strain inoculation production fermentation adopts variable-temperature culture fermentation, wherein high-temperature culture is carried out for the first 3 days, the temperature is controlled to be 28-32 ℃, the humidity is controlled to be 50-80%, low-temperature culture is carried out for the last 3-5 days, the temperature is controlled to be 25-28 ℃, and the humidity is controlled to be 50-80%.
The red yeast production process comprises the steps of red yeast strain fermentation and red yeast strain inoculation production fermentation, wherein the step of red yeast strain fermentation adopts secondary fermentation, a primary fermentation tank in the secondary fermentation adopts a sterile culture medium with the mass ratio of 5% of glucose, 1% of peptone and 0.5% of corn steep liquor, the inoculation amount is 3%, the stirring speed is 60r/min, the ventilation amount is 0.6m3/h, the tank pressure is kept at 0.05Mpa, and 24-degree-of-culture conditions are adopted for fermentation at 25 ℃; the second-stage fermentation tank in the second-stage fermentation adopts a second-stage fermentation tank with a sterile culture medium of 5% glucose, 1% peptone and 0.5% corn steep liquor by mass, the transfer amount accounts for 3% of the total mass ratio of the culture medium in the second-stage fermentation tank, the stirring speed is 60r/min, the ventilation amount is 0.6m3/h, the tank pressure is kept at 0.03MPa, and 24-stage fermentation is carried out at 25 ℃; the monascus strain inoculation production fermentation is carried out according to the technological processes of rice main material, soaking, cooking, cooling, sterilizing, inoculating, fermenting, drying and finished product production fermentation, wherein the inoculation liquid amount in the monascus strain inoculation production fermentation is 8% of the mass of the rice base; the fermentation in the monascus strain inoculation production fermentation adopts variable temperature culture fermentation, wherein high temperature culture is performed in the first 3 days, the temperature is controlled at 28 ℃, the humidity is controlled at 50%, and low temperature culture is performed in the last 3 days, the temperature is controlled at 25 ℃, and the humidity is controlled at 50%.
The red yeast production process comprises the steps of red yeast strain fermentation and red yeast strain inoculation production fermentation, wherein the step of red yeast strain fermentation adopts secondary fermentation, a primary fermentation tank in the secondary fermentation adopts a sterile culture medium with the mass ratio of 10% of glucose, 5% of peptone and 3% of corn steep liquor, the inoculation amount is 10%, the stirring speed is 100r/min, the ventilation amount is 5m3/h, the tank pressure is kept at 0.05Mpa, and the fermentation is carried out under the condition of culturing at 30 ℃ for 48 h; the second-stage fermentation tank in the second-stage fermentation adopts a sterile culture medium which is 10 percent of glucose, 5 percent of peptone and 3 percent of corn steep liquor by mass, the transfer capacity accounts for 10 percent of the total mass ratio of the culture medium in the second-stage fermentation tank, the stirring speed is 100r/min, the ventilation capacity is 5m3/h, the tank pressure is kept at 0.08MPa, and the fermentation is carried out under the condition of culturing at 30 ℃ for 48 h; the monascus strain inoculation production fermentation is carried out according to the technological processes of rice main material, soaking, cooking, cooling, sterilizing, inoculating, fermenting, drying and finished product production fermentation; the inoculation bacterial liquid amount in the monascus strain inoculation production fermentation is 12% of the rice matrix amount; the fermentation in the monascus strain inoculation production fermentation adopts variable temperature culture fermentation, wherein high temperature culture is performed in the first 3 days, the temperature is controlled at 32 ℃, the humidity is controlled at 80 percent, low temperature culture is performed in the last 5 days, the temperature is controlled at 28 ℃, and the humidity is controlled at 80 percent.
The red yeast production process comprises the steps of red yeast strain fermentation and red yeast strain inoculation production fermentation, wherein the step of red yeast strain fermentation adopts secondary fermentation, a primary fermentation tank in the secondary fermentation adopts a sterile culture medium with the mass ratio of 6% of glucose, 2.5% of peptone and 1.5% of corn steep liquor, the inoculation amount is 5%, the stirring speed is 80r/min, the air flow is 3m3/h, the tank pressure is kept at 0.05Mpa, and the fermentation is carried out under the condition of culturing at 28 ℃ for 24 h; the second-stage fermentation tank in the second-stage fermentation adopts a second-stage fermentation tank with a sterile culture medium of 6 mass percent of glucose, 2.5 mass percent of peptone and 1.5 mass percent of corn steep liquor, the transfer amount accounts for 5 mass percent of the total mass percent of the culture medium in the second-stage fermentation tank, the stirring speed is 80r/min, the ventilation amount is 2.5m3/h, the tank pressure is kept at 0.05Mpa, and the fermentation is carried out under the condition of culturing at 28 ℃ for 24 h; the monascus strain inoculation production fermentation is carried out according to the technological processes of rice main material, soaking, cooking, cooling, sterilizing, inoculating, fermenting, drying and finished product production fermentation; the inoculation liquid amount in the monascus strain inoculation production fermentation is 8% of the mass of the rice substrate; the fermentation in the monascus strain inoculation production fermentation adopts variable temperature culture fermentation, wherein high temperature culture is performed in the first 3 days, the temperature is controlled at 28 ℃, the humidity is controlled at 65%, low temperature culture is performed in the last 3 days, the temperature is controlled at 25 ℃, and the humidity is controlled at 65%.
Detailed Description
The first embodiment of the present invention: and (3) strain culture: inoculating the activated strain into a primary fermentation tank containing a sterile culture medium (5% of glucose, 1% of peptone and 0.5% of corn steep liquor, wherein the mass ratio of the glucose to the peptone is the mass ratio of the total mass of the culture medium), wherein the inoculation amount is 3%, the stirring speed is 60r/min, the ventilation amount is 0.6m3/h, the tank pressure is kept at 0.05Mpa, the culture is carried out for 24h at 25 ℃, the bacterial amount is slightly more through observation of a perspective window of the primary fermentation tank, mycelia are flocculent, spherical or conglobate, and the bacterial liquid is slightly viscous. Pressing the bacterial liquid in the primary fermentation tank into a secondary fermentation tank containing a sterile culture medium (5% of glucose, 1% of peptone and 0.5% of corn steep liquor, wherein the mass ratio of the glucose, the peptone and the corn steep liquor is the mass ratio of the total mass of the culture medium), wherein the transfer amount is 3%, the stirring speed is 60r/min, the ventilation amount is 0.6m3/h, the tank pressure is kept at 0.03MPa, the culture is carried out at 25 ℃ for 24h, the bacterial amount is more through observing a perspective window of the secondary fermentation tank, mycelia are flocculent, spherical or agglomerate, and the bacterial liquid is sticky and reserved;
inoculation: the seed liquid is prepared by taking monascus spore ring 1 from a strain slant, inoculating the monascus spore ring 1 into a 100mL conical flask (filled with 50mL seed culture medium), and placing the flask on a constant temperature shaking table with the rotation speed of 100r/min and the temperature of 25 ℃ for culture until the solution turns red, so as to obtain the shaking flask seed liquid.
The red yeast rice production process adopts the following flow: the fermentation and soaking are carried out according to the process flow of main materials (rice) produced by red yeast rice → soaking → draining → cooking → rice cooler → bottling → sterilizing → inoculating → fermenting → drying → inspecting → packaging → finished product production and fermentation: pouring rice into a stainless steel washing and moistening tank, washing with purified water, removing concentrated water, adding water into a medicine washing tank to permeate the rice in the tank, soaking for 12h until the rice is easily broken by hand, draining, and drying to loose;
steaming: pouring 100kg of rice into a stainless steel basket lattice of a steaming box, turning on a power switch, lighting a display screen, setting steaming temperature and time, turning on a steam switch, introducing steam for steaming, wherein the steam pressure is 0.1Mpa, steaming is continued for 30min after reaching 100 ℃, the medicine spreading thickness is less than or equal to 10cm, and no core is left in the steamed rice. Taking out the rice from the steam box after steaming, spreading and drying the rice and scattering;
canning: the steamed and scattered rice is canned into a triangular flask by a stainless steel spatula or a suitable utensil, and 200ml of the scale of the flask is filled in each flask. White cloth (a square with the side length of about 20 cm) is used as an inner liner, kraft paper (a square with the side length of about 20 cm) is wrapped outside, a bottle opening is covered, and then the bottle opening is fastened by a rope and placed on a material rack;
and (3) sterilization: placing the triangular flask containing rice into a sterilization cabinet body, and sterilizing for 20 min/time under the conditions of 0.1Mpa of steam pressure and 121 ℃;
inoculation: operating in an ultra clean bench. Unfastening the binding rope of each triangular flask, opening the sealing cloth and kraft paper of the sealing cover, and filling prepared bacteria liquid into the triangular flasks from the bottle openings by using a proper appliance, wherein the amount of the bacteria liquid filled into each flask is 8 percent of the mass of the rice substrate in the flask, and is about 20 ml. Sealing the opening of the rice matrix filled with the bacterial liquid in the shortest time by using original sealing cloth and sealing paper, fastening by using a binding rope, and placing the rice matrix on a goods shelf in sequence;
fermentation: the fermentation adopts variable temperature culture, the high temperature culture is carried out in the first 3 days, the temperature is controlled at 28 ℃, the humidity is controlled at 50 percent, and the culture is carried out every day, so that the sufficient oxygen supply is ensured, and the thalli can grow rapidly; culturing at low temperature for the last 3 days, controlling temperature at 25 deg.C and humidity at 50%, and turning over once every day to prevent hypha destruction, and preferably dissipating heat uniformly. The fermentation period determines whether to continue or terminate the fermentation according to whether the content is qualified or not. Recording the temperature and humidity for 2 times every day during fermentation;
and (3) drying: placing the monascus intermediate product transferred from the solid state fermentation process into a medicine containing tray of a medicine drying box, spreading the medicine with the thickness of 2cm, and drying by using a hot air circulation drying box, wherein the drying temperature is as follows: 60 ℃, drying time: for 3 hours. The drying process was carried out for 30 seconds every 5 minutes. The water content of the red yeast rice after drying is not over 12%;
packaging: and (4) receiving the inner packaging material, the outer packaging material, the label and the like according to the packaging production instruction and the state mark of the product to be packaged (semi-finished product).
The second embodiment of the invention:
and (3) strain culture: inoculating the activated strain into a primary fermentation tank containing a sterile culture medium (10% of glucose, 5% of peptone and 3% of corn steep liquor, wherein the mass ratio of the glucose, the peptone and the corn steep liquor is the total mass of the culture medium), wherein the inoculation amount is 10%, the stirring speed is 100r/min, the ventilation amount is 5m3/h, the tank pressure is kept at 0.05Mpa, the culture is carried out for 48h at 30 ℃, the bacterial amount is slightly more, mycelia are flocculent, spherical or massive, and the bacterial liquid is slightly viscous. Pressing the bacterial liquid in the primary fermentation tank into a secondary fermentation tank containing a sterile culture medium (10% of glucose, 5% of peptone and 3% of corn steep liquor, wherein the mass ratio of the glucose, the peptone and the corn steep liquor is the total mass of the culture medium), the transfer amount is 10%, the stirring speed is 100r/min, the ventilation amount is 5m3/h, the tank pressure is kept at 0.08MPa, the culture is carried out at 30 ℃ for 48h, the bacterial amount is more through observing a perspective window of the secondary fermentation tank, mycelia are flocculent, spherical or agglomerate, and the bacterial liquid is viscous for later use;
inoculation: seed liquid preparation is carried out by taking monascus spore 5 ring from a strain slant, inoculating into a 100mL conical flask (containing 50mL seed culture medium), placing on a constant temperature shaking bed with the rotation speed of 150r/min and the temperature of 30 ℃ for culturing until the solution turns red, and obtaining the seed liquid in the shaking flask.
The red yeast rice production process adopts the following flow: the fermentation and soaking are carried out according to the process flow of main materials (rice) produced by red yeast rice → soaking → draining → cooking → rice cooler → bottling → sterilizing → inoculating → fermenting → drying → inspecting → packaging → finished product production and fermentation: pouring rice into a stainless steel washing and moistening tank, washing with purified water, removing concentrated water, adding water into a medicine washing tank to permeate the rice in the tank, soaking for 16h until the rice is easily broken by rubbing with hands, draining, and drying to loose;
steaming: pouring 100kg of rice into a stainless steel basket lattice of a steaming box, turning on a power switch, lighting a display screen, setting steaming temperature and time, turning on a steam switch, introducing steam for steaming, wherein the steam pressure is 0.3Mpa, steaming is continued for 30min after reaching 100 ℃, the medicine spreading thickness is less than or equal to 10cm, and no core is left in the steamed rice. Taking out the rice from the steam box after steaming, spreading and drying the rice and scattering;
canning: the steamed and scattered rice is canned into a triangular flask by a stainless steel spatula or a suitable utensil, and the scale of the flask is 300ml per bottle. White cloth (square with side length of about 20 cm) is used as an inner lining, kraft paper (square with side length of about 20 cm) is wrapped outside, a bottle opening is covered, and the white cloth is tightly tied by a rope and placed on a material rack;
and (3) sterilization: placing the triangular flask containing rice into a sterilization cabinet body, and sterilizing for 20 min/time under the conditions of 0.3Mpa of steam pressure and 121 ℃;
inoculation: operating in an ultra clean bench. Unfastening a binding rope of each triangular flask, opening the sealing cloth and kraft paper of the sealing cover, and filling prepared bacteria liquid into the triangular flasks from the bottle openings by using a proper device, wherein the bacteria liquid filled into each flask accounts for 12 percent of the mass of the rice substrate in the flask, and is about 30 ml. Sealing the opening of the rice matrix filled with the bacterial liquid in the shortest time by using original sealing cloth and sealing paper, fastening by using a binding rope, and placing the rice matrix on a goods shelf in sequence;
and (3) fermentation: the fermentation adopts variable temperature culture, the high temperature culture is carried out in the first 3 days, the temperature is controlled at 32 ℃, the humidity is controlled at 80 percent, and the culture is carried out in a turning way every day, so that the sufficient oxygen supply is ensured, and the thalli can grow rapidly; culturing at low temperature of 28 deg.C and humidity of 80% for the last 5 days, and turning over once every day to prevent hypha destruction and to dissipate heat uniformly. The fermentation period determines whether to continue or terminate the fermentation according to whether the content is qualified or not. Recording the temperature and humidity for 4 times every day during the fermentation period;
and (3) drying: placing the red yeast intermediate product transferred from the solid state fermentation process into a medicine containing tray of a medicine drying box, spreading the medicine with the thickness of 4cm, drying by using a hot air circulation drying oven, wherein the drying temperature is as follows: 70 ℃, drying time: for 4 hours. The drying process was carried out for 30 seconds every 5 minutes. The water content of the red yeast rice after drying is not over 12%;
packaging: and (4) receiving the inner packaging material, the outer packaging material, the label and the like according to the packaging production instruction and the state mark of the product to be packaged (semi-finished product).
The third embodiment of the present invention:
and (3) strain culture: inoculating the activated strain into a primary fermentation tank containing a sterile culture medium (6% of glucose, 2.5% of peptone and 1.5% of corn steep liquor, wherein the mass ratio of the activated strain to the total mass of the culture medium is 5%, the stirring speed is 80r/min, the ventilation rate is 3m3/h, the tank pressure is kept at 0.05Mpa, the culture is carried out for 24h at 28 ℃, and the bacterial quantity is slightly more, the mycelium is flocculent, spherical or conglobate, and the bacterial liquid is slightly viscous. Pressing the bacterial liquid in the primary fermentation tank into a secondary fermentation tank containing a sterile culture medium (6% of glucose, 2.5% of peptone and 1.5% of corn steep liquor, wherein the mass ratio of the bacterial liquid to the total mass of the culture medium is 5%), transferring 5%, stirring at 80r/min, ventilating at 2.5m3/h, maintaining the tank pressure at 0.05Mpa, culturing at 28 ℃ for 24h, observing through a perspective window of the secondary fermentation tank, and obtaining more bacterial amount, wherein mycelia are flocculent, spherical or massive, and the bacterial liquid is sticky for later use;
inoculation: seed solution preparation is carried out by taking monascus spore 2 ring from a strain slant, inoculating the monascus spore into a 100mL conical flask (containing 50mL seed culture medium), placing the flask on a constant temperature shaking bed with the rotation speed of 100r/min and the temperature of 28 ℃ for culturing until the solution turns red, and obtaining the shaking flask seed solution.
The red yeast rice production process adopts the following flow: the fermentation and soaking are carried out according to the process flow of main materials (rice) produced by red yeast rice → soaking → draining → cooking → rice cooler → bottling → sterilizing → inoculating → fermenting → drying → inspecting → packaging → finished product production and fermentation: pouring rice into a stainless steel washing and moistening tank, washing with purified water, removing concentrated water, adding water into a medicine washing tank to permeate the rice in the tank, soaking for 12h until the rice is easily broken by hand, draining, and drying to loose;
steaming: pouring 100kg of rice into a stainless steel basket lattice of a steaming box, turning on a power switch, lighting a display screen, setting steaming temperature and time, turning on a steam switch, introducing steam for steaming, wherein the steam pressure is 0.1Mpa, steaming is continued for 30min after reaching 100 ℃, the medicine spreading thickness is less than or equal to 10cm, and no core is left in the steamed rice. Taking out the rice from the steam box after steaming, spreading and drying the rice and scattering;
canning: the steamed and broken rice is canned into triangular flasks by a stainless steel spatula or a suitable utensil, and the scales of the flasks are 200ml per flask. White cloth (square with side length of about 20 cm) is used as an inner lining, kraft paper (square with side length of about 20 cm) is wrapped outside, a bottle opening is covered, and the white cloth is tightly tied by a rope and placed on a material rack;
and (3) sterilization: placing the triangular flask containing rice into a sterilization cabinet body, and sterilizing for 20 min/time under the conditions of 0.1Mpa of steam pressure and 121 ℃;
inoculation: operating in an ultra clean bench. Unfastening the binding rope of each triangular flask, opening the sealing cloth and kraft paper of the sealing cover, and filling prepared bacteria liquid into the triangular flasks from the bottle openings by using a proper appliance, wherein the amount of the bacteria liquid filled into each flask is 8 percent of the mass of the rice substrate in the flask, and is about 20 ml. Sealing the opening of the rice matrix filled with the bacterial liquid in the shortest time by using original sealing cloth and sealing paper, fastening by using a binding rope, and placing the rice matrix on a goods shelf in sequence;
and (3) fermentation: the fermentation adopts variable temperature culture, the high temperature culture is carried out in the first 3 days, the temperature is controlled at 28 ℃, the humidity is controlled at 60 percent, and the culture is carried out in each day, so that the sufficient oxygen supply is ensured, and the thalli can grow rapidly; culturing at low temperature for the last 3 days, controlling temperature at 25 deg.C and humidity at 60%, and turning over once every day to prevent hypha destruction, and preferably radiating heat uniformly. The fermentation period determines whether to continue or terminate the fermentation according to whether the content is qualified or not. Recording the temperature and humidity for 2 times every day during the fermentation period;
and (3) drying: placing the red yeast rice intermediate product transferred from the solid state fermentation process into a medicine containing tray of a medicine drying box, spreading the medicine with the thickness of 2-4 cm, drying by using a hot air circulation drying oven, wherein the drying temperature is as follows: drying time at 60 ℃ is as follows: for 3 hours. The drying process was carried out for 30 seconds every 5 minutes. The water content of the red yeast rice after drying is not higher than 12%;
packaging: and (4) receiving the inner packaging material, the outer packaging material, the label and the like according to the packaging production instruction and the state mark of the product to be packaged (semi-finished product).
And (4) detecting the index components of the production samples of the three batches of red yeast rice in the pilot test, wherein citrinin is not detected in the three batches of fermented red yeast rice in the pilot test (the determination method refers to national light industry standard QB/T2847-2007).
| Batches of | MonacolinK content |
| 01 | 0.65％ |
| 02 | 0.64％ |
| 03 | 0.64％ |
Fermentation conditions are as follows: the temperature is controlled at 28 deg.C, humidity is 65% and oxygen supply is sufficient in the first 3 days, and the temperature is 25 deg.C, humidity is 60% and the koji is turned for 2 times every day in the last 3 days.
Claims (4)
1. A method for producing red yeast rice is characterized by comprising the following steps: the red yeast production process comprises the steps of red yeast strain fermentation and red yeast strain inoculation production fermentation, wherein the step of red yeast strain fermentation adopts secondary fermentation, a primary fermentation tank in the secondary fermentation adopts a sterile culture medium with the mass ratio of 5-10% of glucose, 1-5% of peptone and 0.5-3% of corn steep liquor, the inoculation amount is 3% -10%, the stirring speed is 60-100r/min, the ventilation amount is 0.6-5 m3/h, the tank pressure is kept at 0.05Mpa, and the fermentation is carried out under the conditions that the culture is carried out at 25-30 ℃ for 24-48 h; the second-stage fermentation tank in the second-stage fermentation adopts a sterile culture medium which is 5-10% of glucose, 1-5% of peptone and 0.5-3% of corn steep liquor by mass, the transfer amount accounts for 3% -10% of the total mass ratio of the culture medium in the second-stage fermentation tank, the stirring speed is 60-100r/min, the ventilation amount is 0.6-5 m3/h, the tank pressure is kept at 0.03-0.08MPa, and the fermentation is carried out under the conditions that the culture medium is cultured at 25-30 ℃ for 24-48 h; the monascus strain inoculation production fermentation is carried out according to the technological processes of rice main material, soaking, cooking, cooling, sterilizing, inoculating, fermenting, drying and finished product production fermentation; the inoculation bacterial liquid amount in the monascus strain inoculation production fermentation is 8-12% of the mass of the rice base; the fermentation in the monascus strain inoculation production fermentation adopts variable-temperature culture fermentation, wherein high-temperature culture is carried out for the first 3 days, the temperature is controlled to be 28-32 ℃, the humidity is controlled to be 50-80%, low-temperature culture is carried out for the last 3-5 days, the temperature is controlled to be 25-28 ℃, and the humidity is controlled to be 50-80%.
2. A method for producing red rice as claimed in claim 1, wherein: the red yeast production process comprises the steps of red yeast strain fermentation and red yeast strain inoculation production fermentation, wherein the step of red yeast strain fermentation adopts secondary fermentation, a primary fermentation tank in the secondary fermentation adopts a sterile culture medium with the mass ratio of 5% of glucose, 1% of peptone and 0.5% of corn steep liquor, the inoculation amount is 3%, the stirring speed is 60r/min, the ventilation amount is 0.6m3/h, the tank pressure is kept at 0.05Mpa, and 24-degree-of-culture conditions are adopted for fermentation at 25 ℃; the second-stage fermentation tank in the second-stage fermentation adopts a second-stage fermentation tank with a sterile culture medium of 5% glucose, 1% peptone and 0.5% corn steep liquor by mass, the transfer amount accounts for 3% of the total mass ratio of the culture medium in the second-stage fermentation tank, the stirring speed is 60r/min, the ventilation amount is 0.6m3/h, the tank pressure is kept at 0.03MPa, and 24-stage fermentation is carried out at 25 ℃; the monascus strain inoculation production fermentation is carried out according to the technological processes of rice main material, soaking, cooking, cooling, sterilizing, inoculating, fermenting, drying and finished product production fermentation, wherein the inoculation liquid amount in the monascus strain inoculation production fermentation is 8% of the mass of the rice base; the fermentation in the monascus strain inoculation production fermentation adopts variable temperature culture fermentation, wherein high temperature culture is performed in the first 3 days, the temperature is controlled at 28 ℃, the humidity is controlled at 50 percent, low temperature culture is performed in the last 3 days, the temperature is controlled at 25 ℃, and the humidity is controlled at 50 percent.
3. A method for producing red yeast rice is characterized by comprising the following steps: the red yeast production process comprises the steps of red yeast strain fermentation and red yeast strain inoculation production fermentation, wherein the step of red yeast strain fermentation adopts secondary fermentation, a primary fermentation tank in the secondary fermentation adopts a sterile culture medium with the mass ratio of 10% of glucose, 5% of peptone and 3% of corn steep liquor, the inoculation amount is 10%, the stirring speed is 100r/min, the ventilation amount is 5m3/h, the tank pressure is kept at 0.05Mpa, and the fermentation is carried out under the condition of culturing at 30 ℃ for 48 h; the second-stage fermentation tank in the second-stage fermentation adopts a sterile culture medium which is 10 percent of glucose, 5 percent of peptone and 3 percent of corn steep liquor by mass, the transfer capacity accounts for 10 percent of the total mass ratio of the culture medium in the second-stage fermentation tank, the stirring speed is 100r/min, the ventilation capacity is 5m3/h, the tank pressure is kept at 0.08MPa, and the fermentation is carried out under the condition of culturing at 30 ℃ for 48 h; the monascus strain inoculation production fermentation is carried out according to the technological processes of rice main material, soaking, cooking, cooling, sterilizing, inoculating, fermenting, drying and finished product production fermentation; the inoculation bacterial liquid amount in the monascus strain inoculation production fermentation is 12% of the rice matrix amount; the fermentation in the monascus strain inoculation production fermentation adopts variable temperature culture fermentation, wherein high temperature culture is carried out in the first 3 days, the temperature is controlled at 32 ℃, the humidity is controlled at 80 percent, low temperature culture is carried out in the last 5 days, the temperature is controlled at 28 ℃, and the humidity is controlled at 80 percent.
4. A method for producing red yeast rice is characterized by comprising the following steps: the red yeast production process comprises the steps of red yeast strain fermentation and red yeast strain inoculation production fermentation, wherein the step of red yeast strain fermentation adopts secondary fermentation, a primary fermentation tank in the secondary fermentation adopts a sterile culture medium with the mass ratio of 6% of glucose, 2.5% of peptone and 1.5% of corn steep liquor, the inoculation amount is 5%, the stirring speed is 80r/min, the air flow is 3m3/h, the tank pressure is kept at 0.05Mpa, and the fermentation is carried out under the condition of culturing at 28 ℃ for 24 h; the second-stage fermentation tank in the second-stage fermentation adopts a second-stage fermentation tank with a sterile culture medium of 6 mass percent of glucose, 2.5 mass percent of peptone and 1.5 mass percent of corn steep liquor, the transfer amount accounts for 5 mass percent of the total mass percent of the culture medium in the second-stage fermentation tank, the stirring speed is 80r/min, the ventilation capacity is 2.5m3/h, the tank pressure is kept at 0.05Mpa, and the fermentation is carried out under the condition of culturing at 28 ℃ for 24 h; the monascus strain inoculation production fermentation is carried out according to the technological processes of rice main material, soaking, cooking, cooling, sterilizing, inoculating, fermenting, drying and finished product production fermentation; the inoculation liquid amount in the monascus strain inoculation production fermentation is 8% of the mass of the rice substrate; the fermentation in the monascus strain inoculation production fermentation adopts variable temperature culture fermentation, wherein high temperature culture is performed in the first 3 days, the temperature is controlled at 28 ℃, the humidity is controlled at 65%, low temperature culture is performed in the last 3 days, the temperature is controlled at 25 ℃, and the humidity is controlled at 65%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116004336A (en) * | 2022-11-28 | 2023-04-25 | 安徽金种子酒业股份有限公司 | Culture method and device of esterified red rice for brewing |
| CN117643946A (en) * | 2023-11-13 | 2024-03-05 | 西藏月王药诊生态藏药科技有限公司 | Red rice processing method and grinding device thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116004336A (en) * | 2022-11-28 | 2023-04-25 | 安徽金种子酒业股份有限公司 | Culture method and device of esterified red rice for brewing |
| CN117643946A (en) * | 2023-11-13 | 2024-03-05 | 西藏月王药诊生态藏药科技有限公司 | Red rice processing method and grinding device thereof |
| CN117643946B (en) * | 2023-11-13 | 2024-05-17 | 西藏月王药诊生态藏药科技有限公司 | Red rice processing method and grinding device thereof |
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