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Method for preparing selenium-enriched red rice vinegar

A red yeast rice vinegar and selenium-enriched technology, which is applied in the preparation of vinegar, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of long production cycle, low selenium content in finished products, complicated processes, etc., and improve the body The effect of immunity

Pending Publication Date: 2019-06-14
FUJIAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Not only is the production cycle long and the process complicated, selenium comes from selenium-enriched grains, so the selenium content of the finished product is low and unstable

Method used

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  • Method for preparing selenium-enriched red rice vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] 1. Rice steaming and cooling: 500kg of selenium-enriched rice is soaked for 4 hours, drained and steamed in a rice steamer to obtain selenium-enriched rice. The selenium-enriched rice was turned over with a wooden shovel on the spreading bed, and the temperature of the rice was cooled to 40°C by a fan. Obtain 1050kg selenium-enriched rice. 2. Saccharification and fermentation: based on 100 parts by weight of selenium-enriched rice, add 60kg of selenium-enriched red yeast rice, 20kg of selenium-enriched Saccharomyces cerevisiae liquid, and 500kg of clear water into the fermenter together with selenium-enriched rice, and control the temperature at 32°C for 72 hours Saccharification fermentation obtains saccharification fermentation mash.

[0056] 3. Feeding fermentation: 300 kg of selenium-containing rice koji juice, 20 kg of selenium-enriched Saccharomyces cerevisiae liquid, 40 kg of lactobacillus liquid, and 400 kg of Clean water is added to the saccharification ferme...

Embodiment 2

[0068] 1. Steam rice and spread to cool: 1000kg of selenium-enriched rice is soaked for 2 hours, drained and steamed in a rice steamer to obtain selenium-enriched rice. The selenium-enriched rice was turned over with a wooden shovel on the spreading bed, and the temperature of the rice was cooled to 45°C by a fan. Obtain 2000kg selenium-enriched rice.

[0069] 2. Saccharification and fermentation: based on 100 parts by weight of selenium-enriched rice, 100 kg of selenium-enriched red yeast rice, 40 kg of selenium-enriched Saccharomyces cerevisiae liquid, and 1000 kg of clear water are mixed with selenium-enriched rice in a ratio of 10:4:100 by weight. Put into a fermenter, control the temperature at 30° C., and carry out saccharification and fermentation for 72 hours to obtain saccharification and fermentation mash.

[0070] 3. Feeding fermentation: 100 parts by weight of selenium-enriched rice, 600kg of selenium-containing rice koji juice, 40kg of selenium-enriched Saccharom...

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Abstract

The invention belongs to the technical field of functional vinegar brewing, and particularly relates to a method for preparing selenium-enriched red rice vinegar. The method comprises the following steps of: firstly, steaming selenium-enriched rice; adding selenium-enriched red rice, selenium-enriched saccharomyces cerevisiae liquid and clear water together with selenium-enriched cooked rice intoa fermentation tank for saccharification and fermentation; adding selenium-containing rice yeast juice, the selenium-enriched saccharomyces cerevisiae liquid, lactobacillus liquid and the clear waterinto saccharification and fermentation mash for fed-batch fermentation and post fermentation to obtain high-lactic acid red rice wine fermentation mash; extracting middle and upper clear wine liquid of the high-lactic acid red rice wine fermentation mash; and carrying out solid-state acetic acid fermentation and liquid-state acetic acid fermentation to prepare acetic acid fermentation liquor, ageing the acetic acid fermentation liquor for one year, filtering, deslagging, blending and filling the selenium-enriched red rice vinegar, wherein a total acid reaches 5.0-5.5g / L, a selenium content reaches 0.05-0.50mg / kg, and the selenium-enriched red rice vinegar accords with the national selenium food standard. The selenium-enriched red rice vinegar has functions of health preserving and body building, has a function of health care selenium, is beneficial to improving immunity of an organism, and achieves the purpose of body building and health care.

Description

technical field [0001] The invention belongs to the technical field of functional vinegar brewing, and in particular relates to a preparation method of selenium-enriched red yeast rice vinegar. Background technique [0002] Selenium is an essential trace element for the human body and is the active center of glutathione peroxidase. Glutathione peroxidase is widely present in various tissue cells and body fluids of animals and plants, and has a protective effect on the cell membrane structure. Selenium plays an essential role in the elimination of free radicals and lipid peroxides in the body. Selenium has strong antioxidant and anti-aging effects. Some areas in 715 counties and cities in 22 provinces and cities in China belong to selenium-deficient areas, and only 60-70% of the areas in Zhejiang Province belong to selenium-deficient areas. People in these areas need selenium supplementation. [0003] The invention patent of application number 201510823831.3 discloses "a ...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/02C12R1/225C12R1/865C12R1/645
Inventor 黄祖新黄镇
Owner FUJIAN NORMAL UNIV