Preparation method of pure medicinal red rice with traditional Chinese medicinal materials

Abstract

The invention relates to a preparation method of pure medicinal red rice with traditional Chinese medicinal materials, and belongs to the technical field of brewing. According to the method, the traditional red rice preparation technology is combined with a pure strain rice preparation technology, and the traditional Chinese medicinal materials are added to prepare the pure medicinal red rice. The method comprises the steps of monascus solid culture, monascus liquid culture, traditional Chinese medicinal material pretreatment, rice pretreatment, material mixing, inoculating and pure medicinal red rice culture, and aims at improving properties of the medicinal red rice, such as saccharifying enzyme activity, protease activity and esterifying enzyme activity, and reserving traditional Chinese medicine active ingredients of the medicinal red rice. The medicinal red rice prepared by the method is applicable to brewing common or health-care fermented products such as liquor, table vinegar and sauce, so that brewed food products containing the traditional Chinese medicinal material active ingredients have health-care functions; and the medicinal red rice can also serve as a colorant of food and medicine and directly used as a novel red rice product or medicine for use.

Description

technical field [0001] The invention relates to brewing and fermentation technology, in particular to a preparation method of pure-bred red yeast rice added with Chinese medicinal materials, belonging to the field of brewing technology. Background technique [0002] Red yeast rice is a kind of koji prepared by inoculating red yeast rice on rice. It has a long history. As early as the early Northern Song Dynasty, there was a record of "cooking meat with red yeast rice" in "Qing Yi Lu". There are three main categories of red yeast rice: red yeast rice for brewing, red yeast rice for pigments and functional red yeast rice [Zhang Wenxue, Overview of Chinese Wine. Beijing: Chemical Industry Press, 2011]. With the continuous deepening of research on red yeast rice by scholars at home and abroad, it is found that Monacolin K (Monacolin K), the super metabolite of Monascus fungus, can inhibit the synthesis of cholesterol, and it is the best cholesterol synthesis inhibitor today. Re...

AI Technical Summary

Problems solved by technology

Although the glucoamylase activity and protease activity of this kind of red koji are relatively stable, compared with the rice koji prepared by other molds, such as Aspergillus flavus, Aspergillus oryzae, and Aspergillus niger, this common red koji for brewing is more stable. The glucoamylase activity and protease activity of red yeast rice are low, so it is used in a large amount in its production and application

[0004] In summary, in the current production of red yeast rice, there is no report of adding Chinese medicinal materials to prepare red yeast rice in the process of making koji. Carry out pure culture, add Chinese medicinal material to prepare a kind of brewing drug red yeast rice with stronger enzyme production ability when making koji with pure strain, this is exactly where the task of the present invention lies

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