Method of producing high color value red yeast rice from mixed raw materials

A technology of mixing raw materials and high color value, which is applied in the field of red yeast rice fermentation, can solve the problems of increasing processing cost and use cost, and unsatisfactory color value, and achieve the effects of increasing color value, reducing viscosity, and increasing dissolved oxygen

Active Publication Date: 2019-03-29
福州隆利信生物制品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the production and processing of natural food pigments are limited by traditional single raw materials and processes, it is impossible to maximize the use of nutrients for fermentation and growth, resulting in a color price that cannot meet the requirements of processors, and at the same time increases processing costs and use costs

Method used

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  • Method of producing high color value red yeast rice from mixed raw materials

Examples

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Comparison scheme
Effect test

Embodiment 1

[0024] (1) Separation and purification of Monascus, cultured on a slant for 6 days at a temperature of 32°C;

[0025] (2) After the slant culture is completed, transfer to the liquid culture medium for liquid culture, the culture time is 1d, and the culture temperature is 33°C;

[0026] (3) After liquid culture, get the inoculum, spread the inoculum with a mass fraction of 10%, transfer it to 200ml liquid medium, and cultivate for 1d; get the diffusion culture, then transfer the diffusion culture to In 2L liquid medium, culture time is 1d to obtain the final inoculum;

[0027] (4) Separate the final inoculum into tanks and carry out culture in a liquid fermenter for 2 days to obtain a bacterium culture medium;

[0028] The liquid medium components used in steps (2), (3) and (4) in this example include 17 parts by mass of rice flour, 13 parts of soybean flour, 12 parts of potato flour, 8 parts of glucose, and 2 parts of yeast extract -Parts and NaNO 3 0.7 parts.

[0029] (...

Embodiment 2

[0031] (1) Separation and purification of Monascus, cultured on a slant for 8 days at a temperature of 34°C;

[0032] (2) After the slant culture is completed, transfer to the liquid medium for liquid culture, the culture time is 2 days, and the culture temperature is 35°C;

[0033] (3) After liquid culture, get the inoculum, spread the inoculum with a mass fraction of 10%, transfer it to 200ml liquid medium, and cultivate for 2 days; get the diffusion culture, then transfer the diffusion culture to In 2L liquid medium, the culture time is 2 days to obtain the final inoculum;

[0034] (4), the final inoculum was divided into tanks, and cultured in a liquid fermenter for 4 days to obtain a bacterium culture medium;

[0035] The liquid medium components used in steps (2), (3) and (4) in this example include 21 parts by mass of rice flour, 16 parts of soybean flour, 13 parts of potato flour, 10 parts of glucose, and 3 parts of yeast extract Parts and NaNO 3 1 serving.

[003...

Embodiment 3

[0038] (1) Separation and purification of Monascus, cultured on a slant for 9 days at a temperature of 36°C;

[0039] (2) After the slant culture is completed, transfer to the liquid medium for liquid culture, the culture time is 3 days, and the culture temperature is 37°C;

[0040] (3) After liquid culture, get the inoculum, spread the inoculum with a mass fraction of 10%, transfer it to 200ml liquid medium, and cultivate for 3 days; get the diffusion culture, then transfer the diffusion culture to In 2L liquid medium, the culture time is 3 days to obtain the final inoculum;

[0041] (4) Divide the final inoculum into tanks and carry out culture in a liquid fermenter for 5 days to obtain a bacterium culture medium;

[0042] The liquid medium components used in steps (2), (3) and (4) in this example include 25 parts by mass of rice flour, 18 parts of soybean flour, 15 parts of potato flour, 12 parts of glucose, and 4 parts of yeast extract Parts and NaNO 3 1.3 servings.

...

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Abstract

The invention discloses a method of producing high color value red yeast rice from mixed raw materials. The nutritional demand in a rice yeast rice fermenting process can be met better through optimized multicomponent raw materials, and fermentation is maximized, so that the system is fermented more fully and the color value of pigments is improved effectively. Three stage culture is achieved by liquid culture, diffused culture and a fermentation tank, so that monascus is proliferated maximally, advantageous fermentation of a solid culture medium in the later period is achieved further, and the color value of the pigments is improved further. By aging rice and corn, the viscosity of the raw materials is reduced and the dissolved oxygen amount in the raw materials is increased, so that mycelia have more sufficient oxygen, growth of the mycelia is promoted further, and the pigments are generated better; and by adding a rice vinegar waste residue liquid, a carbon source and a nitrogen source needed by growth of monascus are provided, and meanwhile, use of other raw materials can be also reduced. The method plays roles in reutilizing wastes and saving agricultural resources.

Description

technical field [0001] The invention relates to the technical field of red yeast rice fermentation, in particular to a method for producing red yeast rice with high color value by using mixed raw materials. Background technique [0002] With the improvement of people's living standards, people pay more and more attention to food, especially food additives, such as food coloring. Food coloring includes two categories, one is natural food coloring and the other is synthetic food coloring. However, the addition of synthetic food coloring has a serious impact on human health. In recent years, it has been repeatedly reported that synthetic food coloring has a Disease, carcinogenic, and even mutagenic effects, which undoubtedly greatly affect people's health and become a more realistic food safety problem. [0003] In order to meet the health needs of consumers, food processors gradually began to use natural food coloring, so the market demand for natural food coloring has been i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/02C12R1/66
CPCC12P1/02
Inventor 朱呈雄
Owner 福州隆利信生物制品有限公司
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