A method for reducing the yield of citrinin in red yeast rice and preparing health-care red yeast rice wine

A citrinin and yield technology is applied in the fields of reducing the yield of citrinin in red yeast rice and preparing health-care red yeast rice wine, and can solve the problems of safety, the inability to effectively control citrinin, and restrictions on foreign export trade.

CN107858231BActive Publication Date: 2021-02-02HUBEI UNIV OF TECH
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Publication Date
2021-02-02
Patent Text Reader

Abstract

The invention discloses a method for reducing the output of citrinin in red yeast rice and preparing health-care red yeast rice wine, belonging to the field of brewing engineering. The method for reducing the output of citrinin in red yeast rice comprises the following steps: inoculating monascus seed liquid into the culture liquid, adding cocoons wrapped with silkworm chrysalis powder, and fermenting for 2-3 days; adding pretreated medium-temperature Daqu, and fermenting for 2-3 days; The mash quality adsorbed the sphagnum moss powder of quinoa hydrolysis filtrate, fermented for 6-8 days; added glucose, and fermented for 3-5 days to obtain Monascus fermented liquid with reduced citrinin yield. The health-care red koji wine is obtained by filtering the monascus fermented liquid. The invention effectively controls the metabolism of the monascus fungus through the slow release of the nitrogen source, reduces the output of the citrinin in the red yeast rice, and obtains high-quality health-care kudzu root red yeast rice wine with low citrinin content and high monacolin content.
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Description

technical field

[0001] The invention belongs to the field of brewing engineering, and in particular relates to a method for reducing citrinin yield in red yeast rice and preparing health-care red yeast rice 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 known as citrinin, was first dis...

Examples

Embodiment 1

[0020] 1. Materials and equipment

[0021] Monascus: Monascus CCTCC AF93208 strain. Medium-temperature Daqu: Liangshan Changjiu Biological Koji Co., Ltd. Quinoa: Beijing Tianci Quinoa Development Co., Ltd. BF7658-α-amylase (solid): 1000u / g, Xingtai Wanda Biological Engineering Co., Ltd. Water moss: Chunlu Agricultural Products Development Co., Ltd., Dushan County, Guizhou Province.

[0022] Ultrasonic Crusher LC-N-4.3: Ningbo Licheng Instrument Co., Ltd. Steam blasting machine QB-200: Hebi Zhengdao Heavy Machinery Factory.

[0023] 2. Method

[0024] (1) Raw material pretreatment

[0025] Distiller's koji pretreatment: 20 g of medium-temperature Daqu was cultured at 38° C. for 48 hours to obtain pretreated medium-temperature Daqu.

[0026] Cocoon-wrapped silkworm chrysalis powder: the silkworm chrysalis is pulverized with a pulverizer, passed through a 20-mesh sieve after being crushed, and then screened with a 50-mesh sieve through the 20-mesh sieve, and the pulverized...