A kind of method for improving rice color value of red yeast rice produced by fermentation of koji seeds
A technology for red yeast rice and color value, which is applied in the field of improving the color value of red yeast rice by fermenting and producing red yeast rice, and can solve the problems of low color price and poor effect of red yeast rice.
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Embodiment 1
[0024] The present embodiment provides a method for improving the beige value of red yeast rice produced by fermentation of koji seeds, and the specific method is as follows:
[0025] Weigh 30g of glutinous rice, pour it into a 250mL beaker, add 100mL of sterile water, adjust the pH of the activation solution to 3.5 with acetic acid, soak it for 10 hours, then drain the glutinous rice with a single layer of gauze, sterilize it and stir it with a glass rod Steamed glutinous rice for use.
[0026] Weigh 4.5 g of commercially available red yeast rice into a sterilized 250 mL beaker, add 100 mL of an activation solution whose pH is adjusted to 3.5 with acetic acid, wherein the activation solution contains 0.5% yeast powder, 0.5% lactose and 0.2%MgSO 4 , the remainder is sterile water, sealed with 8 layers of gauze, and cultured in a constant temperature incubator at 32°C for 12-48h.
[0027] Drain the water in red yeast rice with sterilized 4-layer gauze in the ultra-clean workb...
Embodiment 2
[0032] The present embodiment provides a method for improving the beige value of red yeast rice produced by fermentation of koji seeds, and the specific method is as follows:
[0033]Weigh 30g of glutinous rice, pour it into a 250mL beaker, add 100mL of sterile water, adjust the pH of the activation solution to 3.3 with acetic acid, soak it fully for 12h, then drain the glutinous rice with a single layer of gauze, sterilize it and stir it with a glass rod Steamed glutinous rice for use.
[0034] Weigh 4.5g of commercially available red yeast rice and put it into a sterilized 250mL beaker, add 100mL of an activation solution whose pH is adjusted to 3 with acetic acid, wherein the activation solution contains 0.25% yeast powder, 0.25% lactose and 0.1%MgSO 4 , the remainder is sterile water, sealed with 8 layers of gauze, and cultured in a constant temperature incubator at 32°C for 12-48h.
[0035] Drain the water in red yeast rice with sterilized 4-layer gauze in the ultra-cle...
Embodiment 3
[0039] The present embodiment provides a method for improving the beige value of red yeast rice produced by fermentation of koji seeds, and the specific method is as follows:
[0040] Weigh 30g of glutinous rice, pour it into a 250mL beaker, add 100mL of sterile water, adjust the pH of the activation solution to 3.7 with acetic acid, soak it for 8 hours, then drain the glutinous rice with a single layer of gauze, sterilize it and stir it with a glass rod Steamed glutinous rice for use.
[0041] Weigh 4.5g of commercially available red yeast rice and put it into a sterilized 250mL beaker, add 100mL of an activation solution whose pH is adjusted to 4 with acetic acid, wherein the activation solution contains 1% yeast powder, 1% lactose and 1.5% MgSO 4 , the remainder is sterile water, sealed with 8 layers of gauze, and cultured in a constant temperature incubator at 32°C for 12-48h.
[0042] Drain the water in red yeast rice with sterilized 4-layer gauze in the ultra-clean wor...
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