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.

Active Publication Date: 2022-06-24
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention proposes a method for improving the color price of red yeast rice produced by fermentation of koji species in order to solve the problems of low color price and poor effect of red yeast rice produced by traditional red yeast rice, comprising the following steps:

Method used

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  • A kind of method for improving rice color value of red yeast rice produced by fermentation of koji seeds
  • A kind of method for improving rice color value of red yeast rice produced by fermentation of koji seeds
  • A kind of method for improving rice color value of red yeast rice produced by fermentation of koji seeds

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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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Abstract

The invention provides a method for improving the color value of red yeast rice produced by fermentation of koji seeds, and belongs to the technical field of red yeast rice production. The method comprises mixing the red yeast rice and the activation solution, and cultivating under sterile constant temperature conditions; draining the water in the red yeast rice under sterile conditions, adding sterile calcium chloride solution treated in an ice bath, and cooling in an ice bath Treatment, drain the sterile calcium chloride solution under aseptic conditions after ice bathing, and immediately add it to the activation solution at a temperature of 22-48°C, heat-treat at a constant temperature of 22-48°C for 60-120s, and drain the water , and then added to sterilized steamed glutinous rice, fermented for 7-20 days; dried to obtain finished red yeast rice. The color value of the red yeast rice obtained by adopting the present invention is more than twice that of the original red yeast rice. The seed koji activated by this method can be used to prepare high-quality red yeast rice. Since the strain preparation process required for pure-bred fermentation is omitted, the It can greatly shorten the production time and has extremely high economic value.

Description

technical field [0001] The invention belongs to the technical field of producing red yeast rice color value, and in particular relates to a method for improving the red yeast rice color value produced by fermentation of koji seeds. Background technique [0002] Monascus is a red yeast rice produced by the Aspergillus fungus Monascus parasitic on the rice kernels of the Poaceae. It is also known as red rice and red yeast. As a microbial fermented food, red yeast rice can not only be used for the functions of antibacterial and antiseptic, beauty and fragrance, and nutrition improvement of meat, fish, beans and other foods, but also as a raw material for brewing and vinegar brewing. It is recorded in the Compendium of Materia Medica that "red yeast has the effects of strengthening the spleen and stomach, digesting food, promoting blood circulation and promoting qi". China is the country with the earliest production and application of red yeast rice in the world. It has been us...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/104
CPCA23L7/104
Inventor 付瑞燕许家好
Owner ANHUI AGRICULTURAL UNIVERSITY
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