Preparation method of black-skin red yeast rice

Abstract

The invention discloses a preparation method of black coat red yeast rice. The method comprises the following steps: steaming long-shaped rice serving as a raw material into medium-well rice, mixing black-skin red yeast seed powder and red yeast mother slurry to obtain yeast seed rice, spreading the yeast seed rice on a ventilated yeast bed, carrying out front, main and rear three-stage fermentation culture on the yeast seed rice, and adjusting the temperature and humidity of a fermentation product according to the modes of gradient color of rice grains obtained by fermentation culture of the yeast seed rice, yeast turning, spreading and three-time yeast liquid spraying. The black-coat red yeast rice is fermented and cultured, and the black-coat red yeast rice which is stable in quality and high in saccharifying power and fermenting power and is prepared by a new process is obtained through a warm-air large-ventilation-quantity drying technology. The brewed black coat red koji wine has the advantages of being rich in fragrance, good in flavor and high in wine yield. The new production process of the black-skin red yeast rice reduces the pollution of aspergillus niger to the environment and protects the health of workers.

Description

Technical Field

[0001] The present invention relates to the technical field of koji for brewing, and particularly relates to a preparation method of Monascus purpureus Went. Background Art

[0002] Monascus purpureus Went. is a traditional brewing koji in China. It is mainly produced in areas such as Jian'ou, Youxi, Nanping, Songxi, Datian, and Sanming in Fujian, and areas such as Wenzhou, Jinhua, Quzhou, and Lishui in Zhejiang. Monascus purpureus Went. uses indica rice as raw material, and contains microorganisms such as Monascus purpureus, Aspergillus niger, and yeast growing mixed on the rice grains. It is a special saccharifying and fermenting agent for brewing Monascus purpureus Went. wine in China. Its sensory characteristics are "red koji, black coat, and white core". The koji grains are dark purple-red, the outer surface is brownish-black, the cross-section is red or pink, and the core is grayish-white. Monascus purpureus Went. has characteristics such as strong saccharifying power, high temperature resistance, and acid resistance. It is mainly applied to brewing, suitable for brewing wine with indica rice, with low production cost and high liquor yield. Monascus purpureus Went. is also one of the traditional Chinese medicinal materials. Monascus purpureus Went. wine is a low-alcohol and high-nutrition beverage wine brewed with glutinous rice, japonica rice, indica rice, etc. as raw materials and Monascus purpureus Went. as the saccharifying and fermenting agent. However, the content of yeast in Monascus purpureus Went. is small, and acid is likely to be produced during the brewing process. For the new wine of Monascus purpureus Went., the flavor of Aspergillus niger is relatively strong, the content of higher alcohols in the wine is on the high side, and there is a burning sensation when the new wine enters the throat, and it is easy to get "inflamed" if you drink too much. The traditional production process of Monascus purpureus Went. is cumbersome, with many manual processes before and after, open fermentation culture, lasting for 7 - 9 days, mostly handmade, with high labor intensity and unstable product quality. Monascus purpureus Went. produces a large amount of Aspergillus niger spores, which fly everywhere and pollute the factory environment, and damage the health of workers through lung respiration.

[0003] The technological innovation of the traditional preparation method of Monascus purpureus Went. is extremely urgent. In order to stabilize the product quality of Monascus purpureus Went., simplify the operation process of Monascus purpureus Went., improve production efficiency, and solve the problem of Aspergillus niger spore pollution of the factory environment, etc., it is urgent to carry out technological innovation on the basis of the traditional Monascus purpureus Went. process, and develop and improve the technical level of Monascus purpureus Went. and its brewing of Monascus purpureus Went. wine. Summary of the Invention

[0004] The present invention provides a preparation method of Monascus purpureus Went. Using indica rice as raw material, the steamed rice is 80% cooked rice, mixed with Monascus purpureus Went. starter powder and red koji mother liquor to form starter rice. The starter rice on the ventilation koji bed is subjected to pre-fermentation, main-fermentation, and post-fermentation culture in three stages. According to the gradually changing color of the rice grains during the fermentation culture of the starter rice, the koji is turned over, flattened, and the fermentation product temperature and humidity are adjusted in the form of spraying dilute yeast liquid three times. The drying process of Monascus purpureus Went. uses warm air and large ventilation volume drying technology to obtain a new process Monascus purpureus Went. with stable quality, high saccharifying power, and high fermenting power. Keep the characteristics of strong fragrance and good flavor of the brewed Monascus purpureus Went. wine, and improve the liquor yield. The new process production process of Monascus purpureus Went. effectively reduces the pollution of the environment by the flying of Aspergillus niger and protects the health of workers.

[0005] The technical solution adopted to achieve the purpose of the present invention is as follows:

[0006] A preparation method of black-coated red yeast rice includes the following steps:

[0007] 1. Qu strain preparation:

[0008] (1) Black-coated red yeast rice strain powder: The black-coated red yeast rice strain is prepared according to the traditional fermentation process. During the fermentation process, water is added only once. The obtained hard black-coated red yeast rice with a dark brown surface is used as the strain. After grinding and passing through a 40-mesh sieve, black-coated red yeast rice strain powder is obtained and reserved for use.

[0009] (2) Red yeast rice mother strain slurry: Wash 3.5 kg of rice to remove impurities, add 18 kg of water, cook into a thin porridge, cool to 33 °C, mix in 3 kg of red yeast rice strain powder and 10 g of black-coated red yeast rice strain powder, stir evenly, and let it stand and ferment in the vat for 7 - 9 days. It can be used when the fermentation liquid produces a wine smell and spiciness (alcohol content 12 - 14% vol).

[0010] 2. Raw material ratio:

[0011] 100 parts by mass of indica rice

[0012] Black-coated red yeast rice strain powder parts by mass

[0013] Red yeast rice mother strain slurry parts by mass of dilute yeast solution parts by mass

[0014] 3. Soaking rice: After the indica rice is processed through the whitening process to remove rice bran, broken rice, husk, and impurities, it is put into a pool and soaked with running water for 6 - 12 hours.

[0015] 4. Steaming rice: The indica rice fished out from the pool is rinsed clean, drained of water, put into a steamer, and steamed until it is 80% cooked and the rice core is penetrated. Reserve for use.

[0016] 5. Spreading rice: Take out the cooked rice in the steamer, place it on the rice spreading bed and break up the rice balls, blow air to cool it, and cool it to for inoculation.

[0017] 6. Inoculation: Gather the cooled rice into a pile, sprinkle the black-coated red yeast rice strain powder in proportion, pour in the red yeast rice mother strain slurry and stir evenly. Pack the inoculated strain rice into wet gunny bags, with 25 kg in each bag.

[0018] 7. Pre-fermentation: Move the gunny bags filled with strain rice to the ventilation culture bed. After hours, when the temperature of the strain rice in the gunny bag rises to , pour out the strain rice in the gunny bag and spread it thinly on the ventilation culture bed, with a thickness of

[0019] 8. Main fermentation: Continue to ferment After several hours, when the surface color of the rice grains of the koji rice changes and the temperature of the koji rice rises to 45 - 46 °C, the main fermentation begins. Turn on the circulating air to control the temperature at 40 °C.

[0020] 9. Spraying diluted yeast solution: When the surface of the rice grains of the koji rice gradually turns red, stop ventilation, spray the diluted yeast solution in three times, and turn the koji and ventilate to adjust the temperature and humidity of the main fermentation.

[0021] At the 12th hour of the main fermentation: Conduct the first spraying, and the spraying amount is 50% of the total amount of the diluted yeast solution; then turn the koji once, turn on the circulating air, and control the temperature at 38 °C.

[0022] At the 18th hour of the main fermentation: Conduct the second spraying, and the spraying amount is 30% of the total amount of the diluted yeast solution; then turn the koji once, turn on the circulating air, and control the temperature at 36 °C.

[0023] At the 24th hour of the main fermentation: Conduct the third spraying, and the spraying amount is 20% of the total amount of the diluted yeast solution; then turn the koji once, turn on the circulating air, and control the temperature at 34 °C.

[0024] The total duration of the main fermentation is controlled within 30 - 36 hours.

[0025] 10. Post - fermentation: Stop the circulating air, turn the koji and then let it stand for fermentation for 1 - 2 days. The surface layer of the rice grains of the koji rice gradually changes from red to black, and at this time, the fermentation and cultivation of Monascus purpureus Went is mature.

[0026] 11. Drying: Spread the mature Monascus purpureus Went after fermentation and cultivation on the ventilation cultivation bed, and the spreading thickness is 10 cm. Adopt the drying technology of warm air with large ventilation volume, and the temperature of the warm air is controlled at The wind speed is maintained at 2 - 4 m / s. When the moisture content of Monascus purpureus Went reaches less than 15%, the koji can be taken out.

[0027] 12. Finished koji product: The Monascus purpureus Went koji grains are dark red, the outer surface is brown - black, the cross - section is red and pink, and the core is gray - white. The Monascus purpureus Went meets the first - grade standard of the local food safety standard for Monascus for brewing DBS35 / 002 - 2017. Among them, the saccharifying power (mg / g·h) ≥ 750, the fermenting power (g / 0.5g·72h) ≥ 0.3, and it has the characteristics of high temperature resistance and acid resistance when used for brewing Monascus purpureus Went wine.

[0028] The preparation process of the diluted yeast solution described in the present invention is as follows:

[0029] (1) Yeast seed liquid: The activated yeast strain (Saccharomyces cerevisiae) is picked and transferred into a test tube containing YPD liquid medium, and cultured at room temperature for 16 h to obtain yeast liquid; the yeast liquid is sucked and transferred into 500 mL of YPD liquid medium for inoculation, and the inoculation amount is 4-5% of the volume of the YPD liquid medium, and cultured for 24 h to obtain yeast seed liquid;

[0030] (2) Yeast liquid: The yeast seed liquid is inoculated into 8 Bé malt extract, and the inoculation amount is 6% of the volume of the malt extract. It is cultured at 28-30 °C for 32 hours to obtain yeast liquid;

[0031] (3) Diluted yeast liquid: The yeast liquid is centrifuged, and the precipitated yeast mud is taken. According to the weight ratio of yeast mud:sterile water of 1:80, it is mixed and oscillated to form diluted yeast liquid.

[0032] The strains and raw material sources used in the present invention are as follows:

[0033] (1) Wu Yi red yeast rice and red yeast rice are purchased from the market, inspected, selected and reserved as starter cultures.

[0034] (2) Yeast strain: The Saccharomyces cerevisiae strain (No. CICC 31316) is purchased from the China Center for Industrial Culture Collection.

[0035] Samples of Wu Yi red yeast rice produced in different regions are sampled according to the sampling method. Among them, the Wu Yi red yeast rice produced by the traditional process includes the ancient koji kiln Wu Yi red yeast rice in Jianzhong Village, Datian County, the Wu Yi red yeast rice in Banmian Town, Youxi County, the Wu Yi red yeast rice in Xiaoqiao, Jian'ou City and the Wu Yi red yeast rice prepared by the new process. At the same time, small altar fermentation tests are carried out to brew Wu Yi red yeast rice wine. The physical and chemical indexes of the Wu Yi red yeast rice wine are detected, and the sensory evaluation results of the Wu Yi red yeast rice wine by national and provincial yellow rice wine judges are as follows:

[0036] Table 1 Sensory evaluation of small altar fermented Wu Yi red yeast rice wine of Wu Yi red yeast rice from different regions

[0037]

[0038] Table 2 Detection of physical and chemical indexes of small altar fermented Wu Yi red yeast rice wine of Wu Yi red yeast rice from different regions

[0039]

[0040] The new process for the preparation method of Wu Yi red yeast rice provided by the present invention has the following advantages compared with the traditional preparation process of Wu Yi red yeast rice:

[0041] (1) The new process uses the forms of turning the koji, spreading it flat, and spraying diluted yeast solution three times to adjust the culture temperature and humidity during the main fermentation process, increasing the yeast content of Wu-yi red koji, which is beneficial to the simultaneous saccharification and fermentation during the brewing of Wu-yi red koji wine, overcoming the problem that the sugar in the early fermentation mash of Wu-yi red koji accumulates easily and is prone to acid production. It achieves low-temperature and long-term fermentation, reduces the content of higher alcohols in the wine, makes the drinking wine not scratch the throat and not cause a headache, and improves the liquor yield.

[0042] (2) The new process solves the problems of the traditional production process of Wu-yi red koji being cumbersome and having many manual processes before and after, subtracts the koji-making water-passing process with high labor intensity, shortens the koji-making cycle by 1 - 3 days, and steadily improves the product quality. Each batch meets the first-class standard of red koji for brewing in the local food safety standard DBS35 / 002 - 2017. Among them, the saccharifying power (mg / g·h) ≥ 750, and the fermenting power (g / 0.5g·72h) ≥ 0.3.

[0043] (3) In the drying process of the new process of Wu-yi red koji, the warm air and large ventilation volume drying technology is adopted for the "tender koji" (i.e., the just-ripened Wu-yi red koji), solving the problem that Aspergillus niger spores fly everywhere during the traditional sun-drying process of Wu-yi red koji, which not only avoids polluting the environment but also ensures the health of workers. Specific implementation mode

[0044] In the following examples, Wu-yi red koji and red koji were purchased from the market, and those selected through inspection were used as koji seeds after optimization.

[0045] Yeast strain: The Saccharomyces cerevisiae strain (number CICC 31316) was purchased from the China Center for Industrial Culture Collection.

[0046] The preparation process of the diluted yeast solution is as follows:

[0047] (1) Yeast seed solution: The activated strain of the yeast strain (Saccharomyces cerevisiae) was picked into a test tube containing YPD liquid medium and cultured at room temperature for 16 h to obtain a yeast solution; the yeast solution was aspirated and transferred into 500 mL of YPD liquid medium for inoculation, and the inoculation amount was 4 - 5% of the volume of the YPD liquid medium, and cultured for 24 h to obtain a yeast seed solution;

[0048] (2) Yeast solution: The yeast seed solution was inoculated into 8 Bé malt extract, and the inoculation amount was 6% of the volume of the malt extract. It was cultured at a temperature of 28 - 30 °C for 32 hours to obtain a yeast solution;

[0049] (3) Diluted yeast solution: The yeast solution was centrifuged, and the centrifuged sedimented yeast mud was mixed and oscillated into a diluted yeast solution according to the weight ratio of yeast mud:sterile water of 1:80.

[0050] Example 1

[0051] A preparation method of black-mantled red yeast rice includes the following steps:

[0052] 1. Preparation of starter culture

[0053] (1) Black-mantled red yeast rice starter powder: The black-mantled red yeast rice starter is prepared according to the traditional fermentation process. During the fermentation process, it is only passed through water once. The hard black-mantled red yeast rice with a black-brown surface is used as the starter. The black-mantled red yeast rice starter powder passed through a 40-mesh sieve after grinding is reserved for use.

[0054] (2) Red yeast rice mother culture slurry: Wash 3.5 kg of rice to remove chaff, impurities, add 18 kg of water and cook it into a thin porridge. Cool it to 33 °C, mix in 3 kg of red yeast rice starter powder and 10 g of black-mantled red yeast rice starter powder, stir evenly, and let it stand and ferment in the vat for about 7 days. It can be used when the fermentation broth has a wine smell and a spicy taste (alcohol content 13% vol).

[0055] 2. Raw material ratio

[0056] Indica rice 300 kg

[0057] Black-mantled red yeast rice starter powder 2.4 kg

[0058] Red yeast rice mother culture slurry 30 kg

[0059] Thin yeast solution 60 kg

[0060] 3. Soaking rice: 300 kg of indica rice must go through the process of polishing to remove rice bran, broken rice, husk and impurities, and then be put into a pool and soaked in running water for 8 hours.

[0061] 4. Steaming rice: Rinse the indica rice fished out from the pool, drain the water, put it into a steamer, and steam it until it is 80% cooked and the center of the rice is transparent. Reserve it for use.

[0062] 5. Spreading out the rice: Take out the rice in the steamer and place it on the spreading bed. Break up the rice balls and blow air to cool it. Spread it out until it cools to 38 °C and then inoculate.

[0063] 6. Inoculation: Gather the cooled rice into a pile, sprinkle 2.4 kg of black-mantled red yeast rice starter powder in proportion, pour in 30 kg of red yeast rice mother culture slurry, stir evenly to get the inoculated rice, and put it into a wet gunny sack. Each wet gunny sack contains 25 kg of inoculated rice.

[0064] 7. Pre-fermentation: Move the gunny sacks filled with the inoculated rice to the ventilation culture bed. After 18 hours, when the temperature of the rice in the gunny sack rises to 43 °C, pour out the rice in the gunny sack and spread it thinly on the ventilation culture bed with a thickness of 30 cm.

[0065] 8. Main fermentation: Continue fermentation for 8 hours. When the surface color of the rice grains of the starter rice changes and the temperature of the starter rice rises to 45 °C, enter the main fermentation. Turn on the circulating air to control the temperature at 40 °C.

[0066] 9. Spraying diluted yeast solution: When the surface of the rice grains of the starter rice gradually turns red, stop ventilation. Spray the diluted yeast solution in three times and turn the koji to ventilate and adjust the temperature and humidity of the main fermentation. At the 12th hour of the main fermentation, the amount of the first spraying of the diluted yeast solution is 30 kg; turn the koji once, turn on the circulating air, and control the temperature at 38 °C; at the 18th hour of the main fermentation, the amount of the second spraying of the diluted yeast solution is 20 kg; turn the koji once, turn on the circulating air, and control the temperature at 36 °C; at the 24th hour of the main fermentation, the amount of the third spraying of the diluted yeast solution is 10 kg, turn the koji once, turn on the circulating air, and control the temperature at 34 °C. The total time of the main fermentation is controlled at 35 hours.

[0067] 10. Post-fermentation: After the main fermentation is completed, stop the circulating air. After turning the koji, let it stand for fermentation for 2 days, and the surface layer of the rice grains of the starter rice gradually changes from red to black. At this time, the fermentation and cultivation of the black koji with red yeast is mature.

[0068] 11. Drying: Spread the matured black koji with red yeast after fermentation and cultivation on the ventilation cultivation bed, and the spreading thickness is 10 cm. Adopt the drying technology of warm air with large ventilation volume. The temperature of the warm air is controlled at 50 °C, and the wind speed is maintained at 2 m / s. Take out the koji when the moisture content of the black koji with red yeast reaches 14%.

[0069] 12. Finished koji product: The koji grains of the black koji with red yeast are blackish red, the outer surface is brownish black, the cross section is red and pink, and the core is grayish white. The black koji with red yeast meets the first-class grade standard of the local food safety standard for red yeast for brewing DBS35 / 002 - 2017. Among them, the saccharifying power (mg / g·h) is 950, and the fermenting power (g / 0.5g·72h) is 0.5.

[0070] Example 2

[0071] A preparation method of black koji with red yeast, comprising the following steps:

[0072] 1. Preparation of starter

[0073] (1) Black koji with red yeast starter powder: In the traditional fermentation process of black koji with red yeast, the water passes only once. Select the hard black koji with red yeast rice with a blackish brown surface as the starter, and prepare the black koji with red yeast powder that has been ground and passed through a 40-mesh sieve for standby.

[0074] (2) Red yeast koji mother liquor: Wash 3.5 kg of rice to remove bran and impurities, add about 18 kg of water and cook into a porridge shape. Cool to about 32 °C, and mix in 1 kg of red yeast koji starter powder and 10 g of black koji with red yeast starter powder. Stir evenly, and let it stand for fermentation in the vat for about 9 days. Use it when the fermentation broth has a wine smell and a spicy taste (alcohol content 14% vol).

[0075] 2. Raw material ratio

[0076]

[0077] 3. Soaking rice: 500 kg of indica rice must go through the whitening process to remove rice bran, broken rice, husk, and impurities, and then be soaked in a water pool with running water for 10 hours.

[0078] 4. Steaming rice: The indica rice fished out from the soaking rice pool is rinsed clean, drained, and put into a steamer, steamed until 80% cooked, and the rice core is penetrated. Set aside.

[0079] 5. Spreading rice: Take out the cooked rice in the steamer and spread it on the spreading rice bed, break up the rice balls on the spreading rice bed, blow air to cool it, and try to shorten the cooling time. Generally, cool it to 36 °C for inoculation.

[0080] 6. Inoculation: Gather the cooled rice into a pile, sprinkle 6.0 kg of black - clothed red yeast rice powder in proportion, pour in 75 kg of red yeast rice mother liquor, stir evenly, and put it into a wet gunny bag. Each wet gunny bag contains 25 kg of inoculated yeast rice.

[0081] 7. Pre - fermentation: Move the gunny bags filled with inoculated yeast rice to the ventilation culture bed. After 20 hours, when the temperature of the yeast rice in the gunny bag rises to 45 °C, pour out the yeast rice in the gunny bag and spread it thinly on the ventilation culture bed, with a thickness of about 25 cm.

[0082] 8. Main fermentation: Continue to ferment for 8 hours. When the surface color of the rice grains of the yeast rice changes and the temperature of the yeast rice rises to 46 °C, enter the main fermentation. Turn on the circulating air to control the temperature at 40 °C.

[0083] 9. Spraying diluted yeast solution: When the surface of the rice grains of the yeast rice gradually turns red, stop ventilation, spray the diluted yeast solution in three times, and turn the yeast rice and ventilate to adjust the temperature and humidity of the main fermentation. At the 12th hour of the main fermentation, the amount of the first - sprayed diluted yeast solution is 62.5 kg; turn the yeast rice once and turn on the circulating air to control the temperature at 38 °C; at the 18th hour of the main fermentation, the amount of the second - sprayed diluted yeast solution is 37.5 kg; turn the yeast rice once and turn on the circulating air to control the temperature at 36 °C; at the 24th hour of the main fermentation, the amount of the third - sprayed diluted yeast solution is 25 kg, turn the yeast rice once, and turn on the circulating air to control the temperature at 34 °C. The total time of the main fermentation is controlled at 36 hours.

[0084] 10. Post - fermentation: Stop the circulating air, turn the yeast rice and let it stand for fermentation for 1 day. The surface of the rice grains of the yeast rice gradually changes from red to black. At this time, the black - clothed red yeast rice fermentation culture is mature.

[0085] 11. Drying: Spread the mature black - clothed red yeast rice on the ventilation culture bed, with a thickness of 10 cm. Adopt the drying technology of warm air with large ventilation volume. The temperature of the warm air is controlled at 48 °C, and the wind speed is maintained at 2.5 m / s. Take out the yeast rice when the moisture content reaches 15%.

[0086] 12. Finished koji: The koji grains of Wuyi red koji are blackish red, with a brownish black outer surface, a red or pink cross-section, and a grayish white core. Wuyi red koji meets the first-class standard of the local food safety standard for red koji used in brewing, DBS35 / 002-2017, with a saccharifying power of 1050 (mg / g·h) and a fermenting power of 0.6 (g / 0.5g·72h).

Claims

1. A preparation method of Wuyi red yeast rice, characterized in that, It includes the following steps: 1) Preparation of starter cultures (1) Powder of Monascus purpureus Went starter culture: The Monascus purpureus Went starter culture is prepared according to the traditional fermentation process. During the fermentation process, water is added only once. The hard Monascus purpureus Went rice with a dark brown surface is used as the starter culture. After grinding and sieving through a 40-mesh sieve, the powder of Monascus purpureus Went starter culture is obtained and reserved for use. (2) Mother liquor of Monascus starter culture: 3.5 kg of rice is washed to remove chaff, impurities, and then added with 18 kg of water and cooked into a thin porridge. After cooling to 33 °C, 3 kg of powder of Monascus purpureus Went starter culture and 10 g of powder of Monascus purpureus Went starter culture are added and stirred evenly. Then it is left to ferment in the vat for 7 - 9 days. It can be used when the fermentation broth has a wine smell and a spicy taste. 2) Raw material ratio 100 parts by mass of indica rice 0.8 - 1.2 parts by mass of powder of Monascus purpureus Went starter culture 10 - 15 parts by mass of mother liquor of Monascus starter culture 20 - 25 parts by mass of dilute yeast solution 3) Soaking rice: The indica rice is subjected to a whitening process to remove rice bran, broken rice, husk, and impurities, and then put into a pool and soaked with running water for 6 - 12 hours. 4) Steaming rice: The indica rice fished out from the pool is rinsed clean, drained of water, and put into a steamer and steamed until it is 80% cooked and the rice core is penetrated. 5) Spreading rice: The rice in the steamer is taken out and spread on a spreading bed. The rice balls are broken up and cooled by blowing air until the temperature of the rice drops to 36 - 38 °C for inoculation. 6) Inoculation: The powder of Monascus purpureus Went starter culture is sprinkled into the cooled rice in proportion, and the mother liquor of Monascus starter culture is poured in and stirred evenly. Then the inoculated rice with starter culture is put into a wet gunny sack. 7) Pre-fermentation: The gunny sack filled with rice with starter culture is moved to a ventilation culture bed. After 18 - 22 hours, when the temperature of the rice with starter culture in the gunny sack rises to 42 - 45 °C, the rice with starter culture in the gunny sack is poured out and spread thinly on the ventilation culture bed. 8) Main fermentation: Fermentation continues for 6 - 8 hours. When the surface color of the rice grains with starter culture changes and the temperature of the rice with starter culture rises to 45 - 46 °C, the main fermentation starts. The circulating air is turned on to control the temperature at 40 °C. 9) Spraying dilute yeast solution: When the surface of the rice grains with starter culture gradually turns red, the ventilation is stopped, and the dilute yeast solution is sprayed in three times. Then the koji is turned over and ventilated to adjust the temperature and humidity during the main fermentation. 10) Post-fermentation: After the main fermentation ends, the circulating air is turned off, the koji is turned over and left to stand for post-fermentation for 1 - 2 days. The surface layer of the rice grains with starter culture gradually changes from red to black, and at this time, the fermentation and cultivation of Monascus purpureus Went are mature. 11) Drying: The mature Monascus purpureus Went is spread thinly on the ventilation culture bed with a spreading thickness of 10 cm. The warm air large ventilation volume drying technology is adopted. The temperature of the warm air is controlled at 45 - 50 °C, and the wind speed is maintained at 2 - 4 m / s. The Monascus purpureus Went can be taken out of the koji when its moisture content reaches less than 15%.

2. The preparation method of Monascus purpureus Went of claim 1, wherein The preparation process of the dilute yeast solution is as follows: 1) Yeast seed liquid: The activated yeast strain is picked and put into a test tube containing YPD liquid medium and cultured at room temperature for 16 h to obtain a yeast solution. Then, the yeast solution is sucked and transferred to inoculate 500 mL of YPD liquid medium. The inoculation amount is 4 - 5% of the volume of the YPD liquid medium, and it is cultured for 24 h to obtain a yeast seed liquid. 2) Yeast solution: The yeast seed liquid is inoculated into 8 Bé malt extract with an inoculation amount of 6% of the volume of the malt extract, and cultured at a temperature of 28 - 30 °C for 32 hours to obtain a yeast solution. 3) Dilute yeast solution: Centrifuge the yeast solution, take the yeast mud obtained by centrifugation and precipitation, and mix and shake it into a dilute yeast solution according to the weight ratio of yeast mud:sterile water of 1:

80.

3. The preparation method of Monascus purpureus Went of claim 1, wherein During the main fermentation period, the dilute yeast solution is sprayed three times, and the specific operations are as follows: At the 12th hour of the main fermentation: Conduct the first spraying, and the spraying amount is 50% of the total amount of the dilute yeast solution; then turn the koji once, turn on the circulating air, and control the temperature of the koji at 38°C; At the 18th hour of the main fermentation: Conduct the second spraying, and the spraying amount is 30% of the total amount of the dilute yeast solution; then turn the koji once, turn on the circulating air, and control the temperature of the koji at 36°C; At the 24th hour of the main fermentation: Conduct the third spraying, and the spraying amount is 20% of the total amount of the dilute yeast solution; then turn the koji once, turn on the circulating air, and control the temperature of the koji at 34°C; The total duration of the main fermentation is controlled at 30 - 36 hours.

4. The preparation method of Monascus purpureus Went of claim 1, wherein During the preparation process of the red koji starter pulp in step 1), it can be used when the alcohol content of the fermentation broth is 12 - 14% vol.

5. The preparation method of Monascus purpureus Went of claim 1, characterized in that, In step 6), each wet gunny bag is filled with 25 kg of koji-seed rice.

6. The preparation method of Monascus purpureus Went of claim 1, characterized in that In step 7), the paving thickness of the koji-seed rice on the ventilation culture bed is 25 - 30 cm.

7. The preparation method of Monascus purpureus Went of claim 1, wherein In step 11), the paving thickness of the mature black-koji red koji on the ventilation culture bed is 10 cm.

Images