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A kind of preparation method of Huangyi red yeast rice

A technique of red yeast rice and yellow coat is applied in the field of preparation of saccharification starter, which can solve the problems of unstable quality of batch production of red yeast rice with yellow coat, low curvature of good koji, complicated process of red yeast rice with yellow coat, and the like, so as to solve the problem of mass production Unstable quality, good solution to the effect of low curvature and strong protein decomposition ability

Active Publication Date: 2018-07-17
FUJIAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to improve the traditional method of making koji by using modern biotechnology, and prepare a Huangyi Hongqu used for brewing red koji wine
The yellow-coated red yeast rice prepared by the invention is a saccharification starter with strong fermentative ability and strong proteolytic ability, and at the same time improves and solves the problems of unstable batch production quality of yellow-coated red yeast rice and low curvature of good rice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] (1) Rice soaking: Weigh 500kg of late indica rice, wash it clean, and soak it in 20 cm of rice soaking water; the soaking water temperature is 20°C, and the soaking time is 2 hours.

[0056] (2) Steaming and rice spreading: Soak the indica rice and drain it, put it in a rice steamer and steam it until cooked. Use a wooden shovel to turn the cooked rice on the spreading bed to loosen the rice grains, and cool to 40°C.

[0057] (3) Seed dressing: Mix in 13kg of Erqu mixed solution A, mix well to form koji rice, then put it into a bamboo basket, move it to the koji room, cover the bamboo basket with a sterilized sack to keep warm, and put the koji rice in the bamboo basket The product temperature in the center rises to about 45°C, and fermentation is carried out with inverted basket stacking.

[0058] (4) Fermentation of koji: Pour the koji rice in the bamboo basket on the koji, spread the koji and turn it over. After cooling down to 35°C, pile it up into a koji pile, cov...

Embodiment 2

[0070] (1) Rice soaking: Weigh 2500kg of late indica rice, wash it clean, submerge the rice soaking water to 15 cm, and then soak; the soaking water temperature is 10°C, and the soaking time is 4 hours.

[0071] (2) Steaming and rice spreading: Soak the indica rice and drain it, put it in a rice steamer and steam it until cooked. Use a wooden shovel to turn the cooked rice on the spreading bed to loosen the rice grains, and cool to 38°C.

[0072] (3) Seed dressing: Mix 75kg of Erqu mixed solution A, mix well to form koji rice, then put it into a bamboo basket, move it to the koji room, cover the bamboo basket with a sterilized sack to keep it warm, and put the koji rice in the bamboo basket The temperature of the center product rises to about 43°C, and fermentation is carried out by stacking koji in inverted baskets.

[0073] (4) Pile koji fermentation: Pour the koji rice in the bamboo basket on the koji, spread the koji and turn it over. After cooling down to 35°C, accumulat...

Embodiment 3

[0085] (1) Rice soaking: Weigh 500kg of late indica rice, wash it clean, and soak it in 20 cm of rice soaking water; the soaking water temperature is 20°C, and the soaking time is 2 hours.

[0086] (2) Steaming and rice spreading: Soak the indica rice and drain it, put it in a rice steamer and steam it until cooked. Use a wooden shovel to turn the cooked rice on the spreading bed to loosen the rice grains, and cool to 40°C.

[0087] (3) Seed dressing: Mix in 14kg of Erqu mixed solution A, mix well to form koji rice, then put it into a bamboo basket, move it to the koji room, cover the bamboo basket with a sterilized sack to keep warm, and put the koji rice in the bamboo basket The product temperature in the center rises to about 45°C, and fermentation is carried out with inverted basket stacking.

[0088] (4) Fermentation of koji: Pour the koji rice in the bamboo basket on the koji, spread the koji and turn it over. After cooling down to 35°C, pile it up into a koji pile, cov...

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Abstract

The invention relates to a preparation method of a diastatic fermentation agent for making red koji wine, in particular to a preparation method of monascus coated with yellow spores, for making the red starter wine. The preparation method is characterized in that (1) the monascus coated with yellow spores is prepared from the following components according to a formula in parts by weight: 2.6-3.0 parts of two-koji mixed liquor A, 25-35 parts of two-koji mixed liquor B, 5-7 parts of an Angel saccharomyces cerevisiae suspension liquid and 100 parts of milled late long-grain nonglutinous rice; (2) the preparation method comprises the following steps: performing rice immersion, steaming and rice spreading, then adding the two-koji mixed liquor A so as to obtain a mixture, moving the mixture to a koji-making plant for koji piling and fermentation, enabling leavening to pass through water twice and a liquid mixture of fungi and bacterium once, then performing secondary fermentation for 48 hours, after secondary fermentation, placing the new mixture under sunshine, and drying the new mixture so as to obtain finished products. The monascus coated with yellow spores, prepared according to the method disclosed by the invention, is a diastatic fermentation agent having high fermentability, and has high proteolysis capacity; besides, the problems that the quality of the monascus coated with yellow spores in batch production is instable and the koji-making rate of good koji is low are solved.

Description

technical field [0001] The invention relates to a preparation method of a saccharification starter for brewing red koji wine, in particular to a preparation method of yellow-coated red koji used for brewing red koji wine. Background technique [0002] Red yeast rice can generally be divided into Gutian red yeast rice, Wuyi red yeast rice, and Huangyi red yeast rice. Gutian Hongqu can be divided into Kuqu, Qingqu and Sequ, with red or dark red appearance, and the main microorganism is Monascus. The appearance of Wuyi Monascus is black and red, and the cross section is medium red and the outer layer is black and red. It is isolated and cultivated to find Monascus, black mold and yeast, so it has strong saccharification, liquefaction and fermentation power . The color of the wine brewed with it is redder and cloudier than that of Gutian Hongji. There is a kind of yellow-coated red yeast rice in Yongan and Datian County, Fujian Province. Its appearance is yellow-green with re...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/00C12G3/02C12R1/865
CPCC12G3/02
Inventor 黄祖新黄镇
Owner FUJIAN NORMAL UNIV
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