Preparation method of red yeast rice vermicelli fermented by using red yeast rice strain

Abstract

The invention discloses a preparation method of red yeast rice vermicelli fermented by using a red yeast strain, which comprises the following steps: step 1, preparing red yeast water based on the red yeast strain, and fully stirring the red yeast water and raw rice flour slurry for fermentation; step 2, steaming the fermented rice flour obtained in the step 1, and then milling; step 3, feeding the rice flour into an aging room for aging; step 4, shaping the rice noodles after high-pressure re-steaming; and step 5, drying the rice noodles shaped in the step 4 to finally obtain the red yeast rice vermicelli. Compared with the prior art, the preparation method of the red yeast rice vermicelli fermented by the red yeast rice strain has the advantages that the application is convenient, the operation is easy, and the quality of the rice noodles is ensured.

Description

Technical Field

[0001] The invention relates to the technical field of red yeast rice vermicelli production, and in particular to a method for producing red yeast rice vermicelli fermented with monascus species. Background Art

[0002] As a traditional food, red yeast rice is highly favored for its unique color and rich nutritional value. Its color comes from the natural pigment produced by Monascus during the fermentation process, while its nutritional value includes a variety of microbial metabolites that are beneficial to the human body, such as MonacolinK and GABA, which have a variety of health functions such as regulating blood lipids and promoting blood circulation.

[0003] However, in the traditional production method of red yeast rice, Monascus is usually inoculated on grains such as rice for solid-state fermentation. However, solid-state fermentation has many limitations, such as long fermentation cycle, low production efficiency, and susceptibility to contamination by foreign bacteria. These problems limit the large-scale production and wide application of red yeast rice. Summary of the invention

[0004] The technical problem to be solved by the present invention is to overcome the above technical defects and provide a method for making red yeast rice vermicelli fermented with red yeast rice, which is convenient to use, easy to operate and ensures the quality of rice vermicelli.

[0005] To solve the above technical problems, the technical solution provided by the present invention is: a method for making red yeast rice vermicelli fermented with red yeast rice, comprising the following steps: step 1: preparing red yeast rice water based on red yeast rice, and fully stirring and fermenting the red yeast rice water and raw rice flour slurry; step 2: steaming the fermented rice flour obtained in step 1 and then milling the flour; step 3: sending the rice flour to an aging room for aging; step 4: high-pressure re-steaming the rice flour and then shaping it; step 5: drying the rice flour shaped in step 4 to finally obtain the red yeast rice vermicelli.

[0006] Preferably, the red yeast rice water in step 1 comprises selecting a red yeast rice species and inoculating it into a liquid culture medium, and filtering and concentrating the fermentation product after liquid fermentation to obtain the red yeast rice water.

[0007] Preferably, step 1 comprises crushing and soaking rice to prepare raw rice flour slurry, draining the prepared raw rice flour slurry and fully stirring it with red yeast rice water for fermentation, and the fermentation time is 2.5 to 3.5 hours.

[0008] Preferably, the steaming temperature in step 2 is 105-115° C., the fermented rice flour is rolled into a ball and then steamed, and the high-pressure re-steaming temperature in step 4 is the same as that in step 2.

[0009] Preferably, the aging time in step 3 is 5.5 to 6.5 hours.

[0010] Preferably, the shaping in step 4 is performed by cooling and the wind drying at 40° C. is performed in step 5.

[0011] Preferably, the weight ratio of the Monascus to the rice is 1:100, wherein selecting the Monascus species includes selecting edible grade Monascus species with good color as the starting material, inoculating the fermented Monascus water into the rice for secondary culture, and after the secondary culture, continuing to inoculate the cultured species into the rice for tertiary culture.

[0012] Preferably, the red yeast water comprises fermenting red yeast rice at a temperature of 28 to 32° C. and a pH of 5.0 to 6.2, and the liquid culture medium comprises glucose, yeast extract, potassium dihydrogen phosphate and magnesium sulfate.

[0013] Compared with the prior art, the advantages of the present invention are as follows: the present invention optimizes the liquid fermentation conditions, controls the liquid fermentation of the Monascus species into Monascus water, and then mixes and ferments it with raw rice flour slurry, and finally obtains the Monascus rice vermicelli with bright color, chewy taste and rich nutrition. The liquid fermentation method has the advantages of fast fermentation speed, high production efficiency, easy control of fermentation conditions, etc., and is easy to realize accurate control of the growth and metabolism of Monascus, thereby improving the yield and quality of Monascus rice. DETAILED DESCRIPTION

[0014] References to embodiments of the present invention will now be provided in detail, one or more examples of which are described below. Each example is provided as an explanation rather than a limitation of the present invention. In fact, it will be apparent to those skilled in the art that various modifications and variations may be made to the present invention without departing from the scope or spirit of the present invention. For example, a feature illustrated or described as part of one embodiment may be used in another embodiment to produce a further embodiment.

[0015] Except as shown in the operating examples or otherwise indicated, all numbers used in the specification and claims to indicate the amount of ingredients, physicochemical properties, etc. are understood to be adjusted by the term "about" in all cases. For example, therefore, unless otherwise indicated, the numerical parameters listed in the above specification and the attached claims are approximate values, and those skilled in the art can use the teachings disclosed herein to seek to obtain the desired properties and appropriately change these approximate values. The use of numerical ranges expressed as endpoints includes all numbers within the range and any range within the range, for example, 1 to 5 includes 1, 1.1, 1.3, 1.5, 2, 2.75, 3, 3.80, 4 and 5, etc.

[0016] As shown in combination, a method for making red yeast rice vermicelli fermented with red yeast rice comprises the following steps: step 1: preparing red yeast rice water based on red yeast rice, and fully stirring and fermenting the red yeast rice water and raw rice flour slurry; step 2: steaming the fermented rice flour obtained in step 1 and then milling the flour; step 3: sending the rice flour to an aging room for aging; step 4: high-pressure re-steaming the rice flour and then shaping it; step 5: drying the rice flour shaped in step 4 to finally obtain the red yeast rice vermicelli.

[0017] The Monascus is fermented at a temperature of 28-32°C and a pH of 5.0-6.2, the liquid culture medium includes glucose, yeast extract, potassium dihydrogen phosphate, and magnesium sulfate, and the weight ratio of the Monascus to rice is 1:100. The selection of the Monascus species includes selecting edible-grade Monascus species with good color as the starting material, inoculating the fermented Monascus water into rice for secondary culture, and after the secondary culture, continuing to inoculate the cultured species into rice for tertiary culture.

[0018] During the specific implementation of the present invention, firstly, high-quality red yeast rice is selected as the basis for fermentation, the red yeast rice is inoculated into a suitable liquid culture medium, liquid fermentation is carried out, temperature, humidity and oxygen concentration are strictly controlled, etc., to ensure that the red yeast rice can fully grow and metabolize, and produce rich red pigment and other beneficial components, after fermentation, the obtained liquid fermentation product is filtered and concentrated, and finally red yeast rice water with bright color and unique flavor is obtained, high-quality rice is selected, and raw rice flour slurry is prepared after crushing and soaking, water filtering operation is performed, and the prepared red yeast rice water is added after removing excess water, and the mixture is stirred and mixed so that the pigment and flavor components in the red yeast rice water can be uniformly infiltrated into the rice flour mass, and the mixture is fermented for 2.5 to 3.5 hours, preferably 3 hours, at which time the starch in the rice flour mass is partially decomposed, and at the same time, the pigment in the red yeast rice water can further infiltrate into the rice flour mass, so that the rice flour mass presents a unique red color.

[0019] After fermentation is completed, the rice flour dough is taken out and rolled into uniform small balls, and the rolled rice balls are placed in a steamer and steamed at a temperature of 105-115 degrees Celsius, preferably 110 degrees Celsius, until the rice flour is 70% cooked to ensure its toughness, and then extruded into a long and thin vermicelli shape by a die pressing machine, and the vermicelli is sent to an aging room for 5.5-6.5 hours, preferably 6 hours of aging treatment, and then re-steamed at 110°C after aging to consolidate the structure of the vermicelli, making it more compact and resistant to boiling, and then placed in cold water for shaping, at this time, the water flow is kept uniform and stable to ensure that the vermicelli can be quickly cooled and shaped into the final product form;

[0020] The cooled and shaped vermicelli is placed in a dryer for air drying at a temperature of 40°C to obtain red yeast rice vermicelli.

[0021] In one of the implementations:

[0022] The method comprises the following steps: selecting edible-grade red yeast rice with good color as starting material, inoculating fermented red yeast rice water into rice for secondary culture, and continuing to inoculate the cultured strain into rice for tertiary culture, specifically fermenting red yeast rice at a temperature of 29° C. and a pH of 6.0, wherein the liquid culture medium comprises glucose, yeast extract, potassium dihydrogen phosphate, and magnesium sulfate, crushing and soaking the rice to make raw rice flour slurry, draining the prepared raw rice flour slurry and fully stirring it with red yeast rice water for fermentation, wherein the fermentation time is 2.8 hours, steaming the fermented rice flour and then milling the flour, wherein the steaming temperature is 107° C., and the flour is aged for 6 hours after steaming, and the fermented rice flour is rolled into a ball and then steamed, wherein the high-pressure re-steaming temperature in step 4 is consistent with that in the foregoing text, 107° C., and the flour is cooled after re-steaming, and pneumatic drying at 40° C. is performed to obtain red yeast rice vermicelli.

[0023] The contents not described in detail in this specification belong to the prior art known to professional and technical personnel in this field.

[0024] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection claimed in the present invention is defined by the attached claims and their equivalents. Therefore, based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without creative work are within the scope of protection of the present invention.

[0025] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. In the description of the present invention, the meaning of "plurality" is two or more, unless otherwise clearly and specifically defined.

[0026] In the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be directly connected or indirectly connected through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0027] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0028] The present invention and its implementation methods are described above, and such description is not restrictive. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design structures and embodiments similar to the technical solution without creativity, which should all fall within the protection scope of the present invention.

Claims

1. A method for preparing red yeast rice vermicelli fermented with red yeast rice, characterized in that: The following steps are involved: Step 1: prepare red yeast rice water based on red yeast rice, and fully stir and ferment the red yeast rice water and raw rice flour slurry; Step 2: Steaming the fermented rice flour obtained in step 1 and then milling it; Step 3: Send the rice noodles to the aging room for aging; Step 4: high pressure steaming of rice noodles and shaping; Step 5: Dry the rice noodles shaped in step 4 to finally obtain red yeast rice vermicelli.

2. The method for making red yeast rice vermicelli fermented with red yeast rice according to claim 1, characterized in that: In step 1, the red yeast rice water comprises selecting a red yeast rice strain and inoculating it into a liquid culture medium, and filtering and concentrating the fermentation product after liquid fermentation to obtain the red yeast rice water.

3. A method for making red yeast rice vermicelli fermented with red yeast rice according to claim 1 or 2, characterized in that: The step 1 comprises crushing and soaking rice to prepare raw rice flour slurry, draining the prepared raw rice flour slurry and fully stirring it with red yeast water to ferment it for 2.5 to 3.5 hours.

4. The method for making red yeast rice vermicelli fermented with red yeast rice according to claim 1, characterized in that: The steaming temperature in step 2 is 105-115° C., the fermented rice flour is rolled into a ball and then steamed. The high-pressure re-steaming temperature in step 4 is the same as that in step 2.

5. The method for making red yeast rice vermicelli fermented with red yeast rice according to claim 1, characterized in that: The aging time in step 3 is 5.5 to 6.5 hours.

6. The method for making red yeast rice vermicelli fermented with red yeast rice according to claim 1, characterized in that: The shaping in step 4 is performed by cooling and shaping, and in step 5, wind drying is performed at 40°C.

7. The method for making red yeast rice vermicelli fermented with red yeast rice according to claim 2, characterized in that: The weight ratio of the Monascus to the rice is 1:100, wherein selecting the Monascus species includes selecting edible-grade Monascus species with good color as the starting material, inoculating the fermented Monascus water into the rice for secondary culture, and after the secondary culture, continuing to inoculate the cultured species into the rice for tertiary culture.

8. The method for making red yeast rice vermicelli fermented with red yeast rice according to claim 7, characterized in that: The red yeast water comprises fermenting red yeast rice at a temperature of 28-32° C. and a pH of 5.0-6.2, and the liquid culture medium comprises glucose, yeast extract, potassium dihydrogen phosphate and magnesium sulfate.