A method for reducing citrinin content in pigment produced by Monascus bacterium and preparing health-care red koji wine

Abstract

The invention discloses a method for reducing content of citrinin in monascus production pigment and preparing a health-care red rices wine, and belongs to the field of wine brewing. The method for reducing the content of the citrinin in the monascus production pigment comprises the following steps of inoculating an activated monascus seed liquid into a culture liquid, adding steam-blast radix puerariae powder and silkworm cocoon coated with silkworm chrysalis meal, and fermenting for 2 to 2.5d; adding ultrasonic-crushed Fen-flavor medium-temperature distillers' grains and activated carbon which is used for absorbing a quinoa hydrolysis (amylase hydrolysis) filtering liquid, and fermenting for 6 to 7d, so as to obtain monascus fermenting liquid with low content of citrinin; filtering the fermenting liquid, and blending with Fen-flavor base wine, so as to obtain the health-care red rice wine. The method has the advantages that the good health-care effect is realized when the radix puerariae is used for producing the health-care red rice wine; by slowly releasing a nitrogen source, the metabolism of the monascus is controlled, the output of the citrinin in the monascus is reduced, and the high-quality health-care red rice wine is obtained.

Description

technical field [0001] The invention belongs to the field of brewing engineering, and in particular relates to a method for reducing the citrinin content in the pigment produced by Monascus bacterium and preparing health-care red koji wine. Background technique [0002] Monascus pigment is a natural pigment produced during the growth and metabolism of Monascus. It is widely used in food coloring in my country because of its bright red color, strong tinting power, good stability, and natural taste. Monascus pigment also has a variety of biological activities, such as the obvious inhibitory effect on some conditions-induced carcinogenic effects. In 1995, French scholar BLANC P J confirmed that Monascus purpureus (Monascus purpureus) CBS 109.07 and (Monascus ruber van Tieghem) also produced Monascidin A during pigment metabolism, and confirmed that the substance was a mycotoxin-citrinin, which caused people to Concerns about the safety of Monascus pigment. Citrinin, also know...

AI Technical Summary

Problems solved by technology

[0003] my country's red yeast rice has a long history of production and application, and the scale is constantly expanding. However, because citrinin cannot be effectively controlled in red yeast rice products, there are potential safety problems in red yeast rice products, and it has caused great damage to the export trade of red yeast rice in my country. big limit