Preparation method of high-color-value antimicrobial water soluble functional red yeast rice

Abstract

The invention discloses a preparation method of high-color-value antimicrobial water soluble functional red yeast rice. The preparation method is capable of solving a problem that the color value of water soluble functional red yeast rice products is low, and the introduction of carboxylation chitosan is capable of endowing the high-color-value water soluble functional red yeast rice with bacteriostatic activity. The preparation method comprises key steps such as early stage fermentation of the functional red yeast rice, processing of materials after fermentation, a second time of fermentation of the functional red yeast rice, processing of fermentation broth and acquisition of the high-color-value antimicrobial water soluble functional red yeast rice. Drying efficiency is high, product quality is stable, the color value and solubility are high, the high-color-value antimicrobial water soluble functional red yeast rice possesses bacteriostatic activity, and application value of the high-color-value antimicrobial water soluble functional red yeast rice is excellent.

Description

technical field [0001] The invention relates to a preparation method of red yeast rice, in particular to a preparation method of red yeast rice with high color value, antibacterial and water-soluble functions. Background technique [0002] As a fermented food, red yeast rice has a long history in China. In the 1970s, researchers from Japan and the United States successively isolated an active substance that can strongly inhibit cholesterol synthesis—monacolin K from the culture medium of Monascus. (Monacolin K), thereby accelerating people's research on functional red yeast rice, improving the traditional production methods of red yeast rice, and developing some products using functional red yeast rice as raw materials, because of its efficacy in regulating cardiovascular and cerebrovascular diseases Indeed, it has been recognized by the majority of patients. [0003] The lipid-lowering red yeast rice products currently on the market are mainly made of functional red yeast ...

AI Technical Summary

Problems solved by technology

[0003] The lipid-lowering red yeast rice products currently on the market are mainly made of functional red yeast rice powder produced by solid-state fermentation. In addition to Monacolin K, which has lipid-lowering effects, it also contains a large amount of residual starch. Due to its poor water solubility, the color scale Low, often in the form of red yeast granules, red yeast capsules, etc., sold as health care products or end products of medicines, and cannot be directly used in food fields such as liquid beverages or pastries, which largely limits the scope of use of functional red yeast rice , so on the basis of functional red yeast rice, develop into water-soluble functional red yeast rice that can be directly dissolved in water, and it is used in food, pharmaceutical and other industries, and has a good application prospect

[0004] At present, the development of water-soluble red yeast rice has been reported in literature, such as the Chinese invention patent application number: 200810234815.0, which describes a production method of water-soluble red yeast rice, which uses solid-state fermentation to produce functional red yeast rice, and then uses Functional red yeast rice is used as a raw material, and the extract is obtained by solvent extraction, and the extract is spray-dried to obtain water-soluble red yeast powder. This method has problems such as low color value and no antibacterial properties of water-soluble red yeast rice. ; The application number is the Chinese invention patent of 200910095494.5, which adopts enzymatic hydrolysis to extract water-soluble red yeast rice, and adopts spray drying method to make finished products, but does not disclose the specific method and conditions of spray drying, and the water-soluble red yeast rice produced by this process has Problems such as low coloring price

[0005] It can be seen from the above documents that although there have been many studies on water-soluble red yeast rice, the current technology is not perfect, and the product quality needs to be improved. application report