High-color gradation red yeast preparation method

A red yeast rice, high color gradation technology, applied in the field of red yeast rice preparation, can solve the problems of easy water shortage, slow microbial growth, low color gradation, etc., and achieve the effect of improving the taste of the entrance, ensuring no loss, and high color gradation

CN107095144AActive Publication Date: 2017-08-29YANGTZE UNIVERSITY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2017-08-29

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Abstract

The invention relates to a high-color gradation red yeast preparation method, which belongs to the technical field of red yeast preparation. The method is characterized in that uniformly mixed rice and glutinous rice raw materials are immersed by clear water, then cleaned, and drained, acetate acid gracial and distilled water are respectively added, then the materials are disinfected under the condition of 121 DEG C and 0.1 Mpa, then dried and naturally cooled to room temperature, monascus fungi is inoculated and constant temperature fermentation culture is carried out, and the red yeast finished product is finally obtained through steps of discharging, airing and grinding. The rice and glutinous rice are taken as the fermentation raw materials, moisture required by growth of monascus during a fermentation process can be supplemented, and the monascus fungi is employed for reducing the infectious microbe pollution risk. The method optimizes the fermentation culture condition, the obtained finished product has the advantages of high color gradation and good condition, the preparation technology is simple, and the method has obvious economic benefit, and is suitable for popularization and application of industrial production.
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Description

technical field

[0001] The invention relates to a preparation method of high-color red yeast rice, which belongs to the technical field of red yeast rice preparation. Background technique

[0002] Monascus pigment products are traditionally widely used in rice wine, vinegar, fermented bean curd and other foods. In recent years, due to the advantages of stable properties, strong heat resistance, and good coloring power to protein, monascus pigment has been widely used in meat product processing and aquatic product processing. Field usage is increasing rapidly. Monascus pigment is derived from microorganisms and is a pigment secreted by Monascus.

[0003] At present, red yeast pigment products are divided into two categories: traditional product red yeast rice extract and submerged fermented monascus fungus extract. The traditional red yeast rice production process mainly uses rice as the base material, which is fermented and cultivated by inoculating Monascus, and finally d...

Examples

Embodiment Construction

[0040] The present invention will be further described below in conjunction with specific examples, but the present invention is not limited to the scope of the examples.

[0041]

[0042] 1) Inoculate the Monascus strain into the potato sucrose agar medium for activation culture, then pick a single colony of Monascus by streaking, and inoculate the single colony of Monascus into the potato sucrose agar medium for the cultivation of Monascus Expand the culture of the species, and finally inoculate the sterilized rice with the Monascus strain after the expanded culture, and move the inoculated sterilized rice into a constant temperature incubator at 28°C and a humidity of 56%-60%. Cultivate, stop cultivating after the surface of the sterilized rice after the inoculation is purplish red and use it as a solid strain of Monascus for subsequent use;

[0043] 2) Weigh glutinous rice (preferably Thai fragrant rice, indica glutinous) and rice according to the above mass parts, mix ...