High-color gradation red yeast preparation method

Abstract

The invention relates to a high-color gradation red yeast preparation method, which belongs to the technical field of red yeast preparation. The method is characterized in that uniformly mixed rice and glutinous rice raw materials are immersed by clear water, then cleaned, and drained, acetate acid gracial and distilled water are respectively added, then the materials are disinfected under the condition of 121 DEG C and 0.1 Mpa, then dried and naturally cooled to room temperature, monascus fungi is inoculated and constant temperature fermentation culture is carried out, and the red yeast finished product is finally obtained through steps of discharging, airing and grinding. The rice and glutinous rice are taken as the fermentation raw materials, moisture required by growth of monascus during a fermentation process can be supplemented, and the monascus fungi is employed for reducing the infectious microbe pollution risk. The method optimizes the fermentation culture condition, the obtained finished product has the advantages of high color gradation and good condition, the preparation technology is simple, and the method has obvious economic benefit, and is suitable for popularization and application of industrial production.

Description

technical field [0001] The invention relates to a preparation method of high-color red yeast rice, which belongs to the technical field of red yeast rice preparation. Background technique [0002] Monascus pigment products are traditionally widely used in rice wine, vinegar, fermented bean curd and other foods. In recent years, due to the advantages of stable properties, strong heat resistance, and good coloring power to protein, monascus pigment has been widely used in meat product processing and aquatic product processing. Field usage is increasing rapidly. Monascus pigment is derived from microorganisms and is a pigment secreted by Monascus. [0003] At present, red yeast pigment products are divided into two categories: traditional product red yeast rice extract and submerged fermented monascus fungus extract. The traditional red yeast rice production process mainly uses rice as the base material, which is fermented and cultivated by inoculating Monascus, and finally d...

AI Technical Summary

Problems solved by technology

The fermentation process of red yeast rice produced by traditional methods is prone to lack of water, and the growth of microorganisms is slow, resulting in poor red yeast rice products, low color levels, long fermentation time and difficult control of water replenishment, and the water replenishment process and the use of liquid strains of Monascus Both are easy to cause bacterial contamination to red yeast rice products

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