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Preparation method of red rice yeast No.4

A technique of red yeast rice and koji dipping, which is applied in the field of preparation of red yeast rice No. 4, can solve the problems of many impurities and fungi, can not meet the requirements of functional red yeast yeast, rough red yeast yeast production process, etc., and achieves rich nutrition and prevention of gallstones. , cholesterol lowering effect

Inactive Publication Date: 2019-04-16
薛春生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the shortcomings of the prior art, to provide a preparation method of Red Yeast No. 4, to solve the problem that the existing red yeast rice production process is rough, there are many impurities and fungi, and the technology that cannot meet the requirements of the current functional red yeast rice question

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The preparation method of Hongqu No. 4 in the present embodiment comprises the following steps:

[0025] 1) Soak 100kg of black tartary buckwheat in water for 1 hour, remove, wash and drain. Soaking can fully expand and soften the black tartary buckwheat, making it easier to cook in the next step;

[0026] 2) Put the washed and drained black tartary buckwheat into a steamer and steam it until cooked, pour the steamed rice into a large basin and rub it loosely, add the mixed koji mother liquor to it after the rice is cooled to 40°C, and mix well Pack into bags to form rice bags, and move the rice bags into a koji room at 25°C for cultivation;

[0027] 3) When the temperature rises to 48°C, disassemble the rice bag, move it to a wooden tray and spread it out. When it cools down to 36°C, pile up the rice and cover it with a sterilized cotton quilt to keep warm, and raise the temperature to 48°C When the temperature rises, spread out the rice, mix and cool to 36°C, then pi...

Embodiment 2

[0039] The preparation method of Hongqu No. 4 in the present embodiment comprises the following steps:

[0040] 1) Soak 100kg of black tartary buckwheat in water for 1 hour, remove, wash and drain. Soaking can fully expand and soften the black tartary buckwheat, making it easier to cook in the next step;

[0041] 2) Put the washed and drained black tartary buckwheat into a steamer and steam it until cooked, pour the steamed rice into a large basin and rub it loosely, add the mixed koji mother liquor to it after the rice is cooled to 45°C, and mix well Bag the rice bag, and move the rice bag into a 30°C music room for cultivation;

[0042]3) When the temperature rises to 50°C, disassemble the rice bag, move it to a wooden tray and spread it out. When it cools down to 38°C, pile up the rice and cover it with a sterilized cotton quilt to keep warm, so that the temperature rises to 48°C When the temperature rises, spread out the rice, mix it and cool it down to 38°C, then pile up...

Embodiment 3

[0054] The preparation method of Hongqu No. 4 in the present embodiment comprises the following steps:

[0055] 1) Soak 100kg of black tartary buckwheat in water for 1 hour, remove, wash and drain. Soaking can fully expand and soften the black tartary buckwheat, making it easier to cook in the next step;

[0056] 2) Put the washed and drained black tartary buckwheat into a steamer and steam it until cooked, pour the steamed rice into a large basin and rub it loosely, after the rice is cooled to 43°C, add the mother liquor of mixed koji to it, and mix well Pack into bags to form rice bags, and move the rice bags into a koji room at 28°C for cultivation;

[0057] 3) When the temperature rises to 49°C, disassemble the rice bag, move it to a wooden tray and spread it out. When it cools down to 37°C, pile up the rice and cover it with a sterilized cotton quilt to keep warm, and raise the temperature to 48°C When the temperature rises, spread out the rice, mix and cool to 37°C, the...

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to a preparation method of red rice yeast No. 4. The preparation method mainly solves the technical problem that the existing red rice yeast production process is rough, has many impurity bacteria and cannot conform to the current functional red rice yeast requirements. The preparation method includes firstimmersing 100 kg of black tartary buckwheat in water for 1 hour, fishing out, cleaning, draining and steaming the buckwheat, adding a mixed yeast mother solution after the rice is cooled to 40-45 DEGC, mixing evenly and transferring the mixture into a yeast chamber at 25-30 DEG C for culture; when the temperature rises to 48-50 DEG C, spreading and cooling to 36-38 DEG C, then piling up the rice,when the temperature rises to 48 DEG C, spreading and cooling to 36-38 DEG C, piling up the rice for a third time, when the temperature rises to 44 DEG C, spreading the rice, scraping with a scraperand maintaining the temperature at 35-42 DEG C for culture for 35 hours; then immersing the yeast every 24 hours and repeating the immersion for three times. Compared with the background art, the preparation method has the functions of enriching nutrients, tonifying the liver, benefiting the blood, strengthening the bone, lowering the blood pressure and blood fat and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of Hongqu No. 4. Background technique [0002] With the improvement of people's living standards and continuous improvement of dietary structure, people have a new understanding of the nutritional and health value of black food. The unique nutritional and health effects of black food will make it the mainstream of human diet in the future. [0003] The black tartary buckwheat bred by Shanxi Academy of Agricultural Sciences is the best among tartary buckwheat, rich in protein, with complete types of essential amino acids in appropriate proportions. Rutin is a unique nutrient of buckwheat, and black tartary buckwheat is the variety with the highest content of chiral fatty alcohol in rutin. It has good preventive and therapeutic effects on cardiovascular diseases, and has the effects of controlling and treating diabetes and preventing cance...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L7/104A23L33/00
CPCA23V2002/00A23L7/104A23L31/00A23L33/00A23V2200/30A23V2200/308A23V2200/32A23V2200/326A23V2200/3262
Inventor 薛春生薛伟韩晓鑫
Owner 薛春生
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