Solid fermentation tank as well as method for preparing red kojic rice by using solid fermentation tank and product prepared by method

Abstract

The invention discloses a solid fermentation tank as well as a method for preparing red kojic rice by using the solid fermentation tank and a product prepared by the method, and belongs to the technical field of biological fermentation. The solid fermentation tank comprises a horizontal fermentation bucket, a temperature detecting opening, a humidity detecting opening, a pressure detecting opening, an inoculation opening, a sampling opening, a feeding hole, sight glass, an inlet pipe, an outlet pipe, a balance plate, a rolling bracket, a material baffle and an outside-bucket jacket. The method is used for preparing healthy nutritional red kojic rice by using the solid fermentation tank by the following steps: soaking materials; washing the materials; steaming the materials; cooling; separating; inoculating; mixing; keeping the temperature; keeping the humidity; fermenting; harvesting; and drying and the like. By virtue of the design of the invention, the environmental protection property, economic efficiency and stability of the solid fermentation tank as well as the homogeneity of the same batch of fermentation products are improved; the solid fermentation tank is applied to the preparation method; the preparation condition is optimized; the contents of red rice protein, red rice polysaccharide, ergosterol and amino acid in the prepared red kojic rice are respectively not lower than 3.0%, 2.0%, 1.0% and 1.0%; the limit amount of citrinin is not higher than 0.01mg / kg and the limit amount of monacolin K is not higher than 0.01%.

Description

technical field [0001] The invention relates to the technical field of biological fermentation, in particular to a clean-grade solid-state fermenter for pure-bred cultivation and a method for preparing healthy and nutritious red yeast rice using the solid-state fermenter and its products. Background technique [0002] Red yeast rice, which is fermented by the fungus Monascus bacterium, has been used in food and traditional Chinese medicine for more than a thousand years. At present, red yeast rice produced in large quantities through traditional solid-state fermentation such as koji fermentation will produce a lot of toxic side effects citrinin; and the functional red yeast rice produced in countless batches through modern solid-state fermentation such as triangular flask fermentation cannot be mass-produced, and can only be mass-produced in countless batches, which cannot meet the international health food and pharmaceutical requirements. Homogeneity of the same batch: Both...

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Problems solved by technology

[0002] Red yeast rice, which is fermented by the fungus Monascus bacterium, has been used in food and traditional Chinese medicine for more than a thousand years. At present, red yeast rice produced in large quantities through traditional solid-state fermentation such as koji fermentation will produce a lot of toxic side effects citrinin; and the functional red yeast rice produced in countless batches through modern solid-state fermentation such as triangular flask fermentation cannot be mass-produced, and can only be mass-produced in countless batches, which cannot meet the international health food and pharmaceutical requirements. Homogeneity of the same batch: Both of these two solid-state fermentation methods are in koji or triangular flasks, and it is difficult to solve the problem of one-stop, large-scale, efficient and safe production of the same batch of homogeneous red yeast rice or functional Red Yeast Rice

[0003] The Chinese patent application number is 201110159831.X, and the name is solid-state fermentation equipment and the method for preparing red yeast rice by using the solid-state fermentation equipment. The solid-state fermentation equipment used in it has the following problems in the practical process of large-scale solid-state fermentation production: 1. Fermentation The tank uses the support and the supply pipe to rotate in the air (that is, the stability of the fermentation tank is low); 2. The sprinkler pipe is arranged on the outside of the fermentation tank to sprinkle water on the outer surface of the fermentation tank (that is, the environmental protection of the fermentation tank is low); 3. Heat exchangers, stirring blades, supply The pump and collection tank are basically unnecessary (i.e. the fermenter is low in practicability and economy), and the method for preparing red yeast rice does not optimize the conditions of the specific production process, so that there are many processes in the production of red yeast rice and the production cost is low. High and insufficient stability, the obtained red yeast rice has low content of healthy nutrients such as red yeast rice protein, red yeast polysaccharide, amino acid, etc.; the homogeneity, yield, and output of the same batch are limited, and it contains citrinin, There is still a possibility that the limit of lovastatin can be reduced. It can be seen that further optimization of solid-state fermentation equipment and fermentation process is still needed to improve the nutritional content and efficacy of red yeast rice, reduce toxic by-products, and enhance international competition with similar products. Advantage

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