Fermentation technique for producing red yeast with high color value

A fermentation process and production process technology, which is applied in the field of fermentation process for producing high-color red yeast rice, can solve the problems of darker color tone of the product, adverse effects, and expand the application field of red yeast rice pigment, and achieve a short culture period and bright color tone. , the effect of high color price

Inactive Publication Date: 2009-10-28
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, due to the large amount of purple components in red yeast rice, the color of the product is dark
There is no targeted provision of high color price products of different shades to application manufacturers, which has a negative impact on further expanding the application field of monascus pigment

Method used

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  • Fermentation technique for producing red yeast with high color value

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Production of red yeast rice with yellowish color and higher color price

[0044] (1) Cleaning and soaking the rice for 12 hours, adding an additional nutrient source during soaking; the additional nutrient source is a mixture of inorganic salts and vitamins, the added amount is 0.8% of the soaking liquid quality, and the proportion of the additional nutrient source is in parts by weight The number is 1 part of potassium dihydrogen phosphate, 1 part of dipotassium hydrogen phosphate, 5 parts of zinc sulfate, 5 parts of magnesium sulfate, 5 parts of sodium nitrate, 5 parts of ammonium bicarbonate, vitamin B 6 0.1 part; the pH value of the soaking solution is adjusted to 5.2 with acetic acid;

[0045] (2) Drain and steam rice at 100°C for 6 minutes;

[0046] (3) cooling, adopting 116-R bacterial strain to inoculate, the inoculum size is 10% of rice dry weight;

[0047] (4) Bacteria cultivation for 48 hours in the pool, the temperature of the cultivation temperature is 3...

Embodiment 2

[0052] Production of red yeast rice with yellowish color and higher color price

[0053] Washing and soaking the rice for 8 hours, and adding an external nutrient source during soaking; the external nutrient source is a mixture of inorganic salts and vitamins, the added amount is 0.3% of the soaking liquid mass, and the proportion of the external nutrient source is according to parts by weight: 0.5 parts of potassium dihydrogen phosphate, 0.5 parts of dipotassium hydrogen phosphate, 4 parts of zinc sulfate, 4 parts of magnesium sulfate, 3 parts of sodium nitrate, 3 parts of ammonium bicarbonate, vitamin B 6 0.05 part; adjust the pH value of soaking liquid with acetic acid to be 4.6;

[0054] (1) Drain and steam rice at 100°C for 8 minutes;

[0055] (2) spread cool, adopt 116-L bacterial strain to inoculate, inoculum size is 8% of rice dry weight;

[0056] (3) Bacteria cultivation for 40 hours in the pool, with a temperature of 33-35°C and a humidity of 85% or more;

[0057]...

Embodiment 3

[0061] Production of red yeast rice with yellowish color and higher color price

[0062] (1) Washing and soaking the rice for 14 hours, adding an additional nutrient source during soaking; the additional nutrient source is a mixture of inorganic salts and vitamins, and the added amount is 1.3% of the soaking liquid quality, and the proportioning of the additional nutrient source is in parts by weight The quantity is: 1 part of potassium dihydrogen phosphate, 2 parts of dipotassium hydrogen phosphate, 8 parts of zinc sulfate, 8 parts of magnesium sulfate, 5 parts of sodium nitrate, 8 parts of ammonium bicarbonate, vitamin B 1 0.1 parts, Vitamin B 6 0.3 part; adjust the pH value of soaking solution with acetic acid to be 5.8;

[0063] (2) Drain and steam rice at 100°C for 15 minutes;

[0064] (3) spread cool, adopt Z6 bacterial strain to inoculate, inoculum size is 13% of rice dry weight;

[0065] (4) Bacteria cultivation for 36 hours in the pool, with the cultivation tempera...

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Abstract

The invention provides a fermentation technique for producing red yeast with high color value; which includes the steps of: cleaning rice, soaking, adding additional nutrient source when soaking, regulating pH to 4.6-6.0; draining, steaming rice, spreading and cooling, inoculating liquid strain, stacking in pool and cultivating bacteria for 36-48 hours, after spreading in yeast pool, ventilating and cultivating, drying into red yeast completed product. The fermentation technique provided by the invention uses superior bacterial strain for production, and is scientific and reasonable by regulating cultivation period, pH valve and additional nutrient source, thereby the product has the advantages of bright color tone, high color valve, high productivity, short cultivation period, and good product quality. Furthermore, products with different color tones can be produced according to demands, and the preparation process flow is suitable for large scale application and has obvious economic benefit.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and more specifically relates to a fermentation process for producing red yeast rice with high color value. Background technique [0002] Traditionally, red yeast rice is widely used in food such as rice wine, vinegar, fermented bean curd, etc. In recent years, due to the advantages of stable properties, strong heat resistance, and good coloring power to protein, red yeast rice pigment has been widely used in the fields of meat product processing and aquatic product processing. The usage has increased rapidly, and has jumped to the most important application field of red yeast rice and red yeast pigment. [0003] Monascus pigments are derived from microorganisms and are pigments secreted by Monascus. It has six main components, including red pigments (panhongsu, monascus redin), yellow pigments (monascus, monascus xanthin) and purple There are two kinds of pigments (panerythramine...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L7/104
Inventor 杨成龙邓思珊杨菁林魁潘圣兴
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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