Preparation method of red kojic rice with high color value

A technology of red yeast rice and high color value, applied in the field of red yeast rice preparation, can solve the problems of difficult microbial utilization, unfavorable inoculation operation, insufficient rice ripening, etc., and achieve the effects of shortening production cycle, bright color and simple process

Inactive Publication Date: 2016-09-07
CHANGZHOU C PE PHOTO ELECTRICITY SCI & TECHN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem mainly solved by the present invention: in view of the current traditional red yeast rice production process, it is not enough to fully ripen the rice, and increasing the steaming time will make the rice grain sticky and agglomerated, which is not conducive to the later inoculation operation, and is not easy to be destroyed by microorganisms. Taking advantage of the current situation that the production process takes a long time, a method for preparing red yeast rice with high color value is provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0021] First, according to the inoculum size of 10%, the Monascus strains were inoculated in the activation medium and activated for 5 days at 25°C, and then the three activated strains were transferred to 50mL seed liquid medium with an inoculation loop. Shake at 30°C for 3 days to obtain Monascus seed liquid, set aside; then weigh 2kg of rice and wash it, soak it in hot water twice its volume at 50°C for 15 minutes, drain the water after soaking to obtain dry Put the rice in the refrigerator, freeze overnight at -10°C, and pretreat the rice; then put 500g of the pretreated rice into a pressure cooker, add distilled water twice its volume, and then add 3g of salt, 5g of lard, 5mL of absolute ethanol and 3mL of white vinegar were stirred evenly and then boiled at 80kPa for 4min to obtain mature rice with plump grains, which was evenly flattened and then naturally cooled to room temperature; finally, the above-mentioned cooled mature rice was transferred to a fermenter, and rice...

example 2

[0024] First, according to the inoculum size of 10%, the Monascus strains were inoculated in the activation medium and activated for 6 days at 28°C, and then the 4 activated strains were transferred to 50mL seed liquid medium with an inoculation loop. Shake at 33°C for 4 days to obtain Monascus seed liquid, set aside; then weigh 2.5kg of rice and wash it, then soak it in hot water at 55°C 2.5 times its volume for 18 minutes, drain the water after soaking to dry Put the rice into the refrigerator, freeze overnight at -8°C, and pretreat the rice; then put 550g of the pretreated rice into a pressure cooker, add distilled water 1.5 times its volume, and then add 4g of salt and 6g of lard , 8mL of absolute ethanol and 4mL of white vinegar, stir well and cook at 90kPa for 5min to obtain mature rice with full grains, which is evenly flattened and cooled to room temperature naturally; The total mass of 8% of the above-mentioned spare Monascus seed liquid, stirred evenly, moved into a ...

example 3

[0027] First, according to the inoculum size of 10%, the Monascus strains were inoculated in the activation medium and activated for 7 days at 30°C, and then five activated strains were transferred to 100mL seed liquid medium with an inoculation loop. Shake at 35°C for 5 days to obtain the Monascus seed liquid, which is ready for use; then weigh 3kg of rice and wash it, soak it in hot water at 60°C that is three times its volume for 20 minutes, and drain the water after soaking to obtain dry Put the rice in the refrigerator, freeze overnight at -5°C, and pretreat the rice; then put 600g of the pretreated rice into a pressure cooker, add distilled water twice its volume, and then add 5g of salt, 8g of lard, 10mL of absolute ethanol and 5mL of white vinegar were mixed evenly and then boiled at 100kPa for 6min to obtain mature rice with full grains, which was evenly flattened and then naturally cooled to room temperature; finally, the above-mentioned cooled mature rice was transfe...

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Abstract

The present invention discloses a preparation method of red kojic rice with a high color value and belongs to the technical field of red kojic rice preparation. Firstly, monascus purpureus seed liquid is prepared, then rice is subjected to hot soaking and freezing pre-treatment, then a variety of accessory materials are combined, the rice is boiled using a high-pressure cooker to obtain ripen rice with full of granules, the ripen rice is mixed with the monascus purpureus seed liquid to conduct fermentation, and thus the red kojic rice with the high color value is obtained. The method is unique, the technology is convenient, the ripening accessory materials are added during the cooking process, so that the cooked rice is more penetrated, stickiness and agglomeration are avoided, the red kojic rice is easy to be used by microorganisms, the production period is shortened, the red kojic rice with the high color value can be obtained in a short time, the cost is saved, the red kojic rice is suitable for industrial mass production, and the red kojic rice has significant economic benefits.

Description

technical field [0001] The invention discloses a method for preparing red yeast rice with high color value, and belongs to the technical field of red yeast rice preparation. Background technique [0002] Monascus pigment is the general term for a series of pigments produced by Monascus during the growth process. It is the only edible natural pigment produced by microorganisms in the world. It has been used as food colorant and spice for a long time. Compared with other known natural pigments, Monascus pigment has many advantages: good stability, stable in the range of pH2-9; strong heat resistance, its ethanol solution is heated at 100 °C for 1.5h or 120 °C Heating at ℃ for 0.5h has a pigment preservation rate of over 92%; its alcohol solution is quite stable to ultraviolet rays: hardly affected by metal ions such as calcium, magnesium, iron, copper, etc.; hardly affected by 0.1% hydrogen peroxide, VC, sodium sulfite The influence of other reducing agents; the coloring perf...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L7/104A23L5/47
Inventor 郭伟明张明林茂平
Owner CHANGZHOU C PE PHOTO ELECTRICITY SCI & TECHN
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