Multistage strain fermentation and sterilization packaging method of red yeast rice
By employing a multi-stage fermentation and sterilization packaging method, the problems of low microbial activity and unstable product quality in traditional red yeast rice production have been solved, achieving efficient and stable red yeast rice production.
Patent Information
- Application Number
- CN202511115022.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-11
- Publication Date
- 2025-12-02
AI Technical Summary
In traditional red yeast rice production, the cultivation methods for microorganisms are relatively extensive, resulting in slow growth, low activity, low reproduction efficiency, and easy aging and mutation of the microorganisms, which affects the fermentation effect and leads to unstable product quality.
A multi-stage fermentation method is adopted, including precisely proportioned solid and liquid culture media, constant temperature shaker control and seed tank regulation, combined with high temperature and high pressure cooking and aseptic environment inoculation, and staged fermentation process to ensure improved strain activity and stable product quality.
The activity of the microbial strain is increased by more than 30%, the fermentation start-up time is shortened by 2-3 days, the overall fermentation cycle is reduced by 10%-15%, the color uniformity of the product is improved by 25%, the contamination rate of miscellaneous bacteria is reduced to below 0.5%, and the safety and quality stability are greatly improved.
Abstract
Description
Technical Field
[0001] This invention relates to the field of food fermentation technology, and in particular to a multi-stage fermentation and sterilization packaging method for red yeast rice. Background Technology
[0002] Red yeast rice, a traditional fermented food and medicinal raw material, has a long history of fermentation technology in my country. It relies on the metabolic activities of microorganisms to achieve the transformation of raw materials and the accumulation of functional substances. Currently, red yeast rice fermentation mainly uses rice as the main raw material, cultivating microbial strains such as Monascus purpureus. By controlling environmental parameters such as temperature, humidity, and pH, the growth and reproduction of the strains and the generation of metabolic products are promoted. In terms of strain application, common methods include single-strain fermentation and multi-strain fermentation. The combination and proportion of different strains will affect the quality, color, flavor, and content of functional components such as lovastatin in red yeast rice. During the fermentation process, pretreatment of raw materials, such as soaking and steaming, provides a suitable nutrient substrate for strain growth, while the time control and aeration conditions of the fermentation stage directly affect the fermentation efficiency and product quality. In subsequent processing, the fermented red yeast rice needs to undergo drying and other steps to reduce its moisture content, and then undergo sterilization to ensure the safety and shelf life of the product. The packaging process focuses on moisture-proof, insect-proof and sealing performance to maintain the quality stability of the red yeast rice. These process steps together constitute the production process of red yeast rice from raw materials to finished products, providing technical support for the widespread application of red yeast rice.
[0003] Traditional techniques for producing red yeast rice suffer from the following problems: Traditional strain cultivation methods are relatively rudimentary, often employing single culture media and simple cultivation conditions. In primary strain cultivation, the composition of the culture medium is highly variable and lacks scientific formulation, frequently resulting in slow strain growth and low activity. During secondary and tertiary strain cultivation, imprecise control of key parameters such as temperature, stirring speed, and aeration rate leads to low strain reproduction efficiency and susceptibility to strain aging and mutation, thus affecting subsequent fermentation results. Therefore, we have designed a multi-stage fermentation, sterilization, and packaging method for red yeast rice to provide a technical solution to these problems. Summary of the Invention
[0004] Therefore, it is necessary to provide a multi-stage fermentation and sterilization packaging method for red yeast rice to address the aforementioned technical problems.
[0005] To solve the above-mentioned technical problems, the present invention adopts the following technical solution: A multi-stage microbial fermentation method for red yeast rice includes the following steps: Multi-stage microbial culture: S1: Select high-quality Monascus purpureus strains and inoculate them onto a solid culture medium. The solid culture medium formula is: 200g potato, 20g glucose, 15-20g agar, 1000mL tap water, pH 5.0-6.0; incubate in a constant temperature incubator at 28℃-32℃ for 5-7 days to obtain primary strains. S2: Transfer the primary strain to a liquid culture medium, the components of which are: 130g malt extract powder, 0.1g chloramphenicol, and 1000mL water; incubate in a constant temperature shaker at 28℃-30℃ for 3-5 days at a speed of 150-200 rpm to obtain the secondary strain; S3: Inoculate the secondary strain into the seed tank. The seed tank culture medium, by weight, consists of: 2-5 parts maltose, 3-5 parts soluble starch, 1-3 parts glucose, 1-3 parts peptone, 0.2-2 parts glycerol, 0.05 parts zinc sulfate, 0.05 parts magnesium sulfate, 0.05 parts potassium dihydrogen phosphate, and the remainder is water. First, add water to the mixing tank, then add the other ingredients in sequence and stir until completely dissolved. Sterilize at 121℃ for 20-30 minutes, then inoculate with the secondary strain at an inoculation rate of 1%-5% of the culture medium weight. Incubate at 25℃-32℃, stirring speed of 15-90 r / min, and aeration rate of 5-100 L / min for 2-3 days to obtain the tertiary strain. Fermentation raw material pretreatment: S1: Select high-quality rice that is plump, free of impurities, and free of mold; S2: Rinse the rice 2-3 times with clean water and soak it at room temperature for 8-12 hours until the rice has a moisture content of 30%-40%. S3: Drain the soaked rice and pack it into high-temperature resistant cooking bags, 1-2 kg per bag. Cook the rice at 0.13 MPa and 121℃ for 30 minutes, and then quickly cool it to below 30℃. Inoculation and fermentation: S1: Under sterile conditions, inoculate the tertiary bacteria into the cooled rice at a ratio of 7%-15% v / w and stir well; S2: Place the inoculated rice in a constant temperature and humidity incubator and use a segmented fermentation process. During the high-temperature incubation period, the temperature is 32℃-38℃ and the humidity is 85%-95% for 2-4 days. Initially, let it stand still. When most of the rice shows white or red mycelium, turn the bag 1-3 times a day. During the low-temperature incubation period, when more than 90% of the rice turns red, lower the temperature to 18℃-24℃ and adjust the humidity to 80%-90% for 17-22 days. During this period, shake the bag 1-3 times a day and adjust the humidity appropriately according to the dryness.
[0006] Preferably, during the primary strain culture, the solid culture medium and liquid culture medium need to be sterilized at 121°C for 20-30 minutes before use.
[0007] Preferably, before introducing the secondary inoculum, the seed tank and its pipelines need to be sterilized with steam at a pressure of 0.11-0.12 MPa for 40 minutes.
[0008] Preferably, during the high-temperature cultivation period, when turning over the bag after mycelium appears in the rice, it is necessary to ensure that the rice absorbs the condensate inside the bag, keeping the grains distinct and not sticking together.
[0009] A multi-stage microbial sterilization and packaging method for red yeast rice includes the following steps: S1: Red yeast rice obtained through multi-stage microbial fermentation is sterilized by electron beam irradiation technology with an irradiation dose of 5-10 kGy. S2: Cool the sterilized red yeast rice to room temperature and package it using a vacuum packaging machine. The inner packaging uses food-grade composite packaging material, and the outer packaging uses a cardboard box printed with relevant product information.
[0010] Preferably, the food-grade composite packaging material has good properties of blocking oxygen, moisture and microorganisms, as well as heat-sealing properties.
[0011] Preferably, the red yeast rice obtained through multi-stage microbial fermentation includes multi-stage microbial culture, pretreatment of fermentation raw materials, inoculation, and fermentation steps.
[0012] Preferably, the multi-stage microbial culture includes primary microbial culture, secondary microbial culture, and tertiary microbial culture; the pretreatment of fermentation raw materials includes raw material selection, washing and soaking, and steaming and sterilization; the inoculation and fermentation include inoculation and staged fermentation.
[0013] It is clear without a doubt that the technical solution described above in this application can solve the technical problem that this application aims to address.
[0014] Meanwhile, through the above technical solutions, the present invention has at least the following beneficial effects: This invention provides a multi-stage fermentation, sterilization, and packaging method for red yeast rice. Traditional methods suffer from low microbial activity and weak reproductive capacity due to extensive microbial cultivation, directly limiting fermentation efficiency. This invention employs a three-stage microbial cultivation method, tailoring culture medium formulations and parameters for different stages of microbial growth: the first stage uses a precisely proportioned solid culture medium to lay a good foundation for microbial growth; the second stage uses a constant-temperature shaker to promote rapid mycelial reproduction; and the third stage uses a seed tank to regulate temperature, stirring speed, and aeration to achieve high-density microbial proliferation. Practical verification shows that the microbial activity cultivated by this invention is increased by more than 30%, the fermentation start-up time is shortened by 2-3 days, and the overall fermentation cycle is reduced by 10%-15% compared to traditional methods, significantly improving production efficiency. Traditional methods suffer from inconsistent raw material pretreatment and high risk of contamination by other microorganisms, leading to significant fluctuations in product quality and even potential safety hazards. This invention controls the problem from the source: the raw material is carefully selected high-quality rice, which is rigorously washed and soaked to ensure uniform initial quality. The steaming and sterilization process uses standardized high-temperature and high-pressure parameters to thoroughly kill any microorganisms in the raw materials. The inoculation process is carried out in a sterile environment, and combined with a segmented fermentation process, the contamination rate is reduced to below 0.5%, far lower than the 5%-10% contamination rate of traditional methods. At the same time, the uniformity of product color and value is improved by 25%, and the content of effective ingredients remains stable at a high level, fundamentally guaranteeing safety and quality stability. Detailed Implementation
[0015] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.
[0016] As mentioned in the background section, in traditional red yeast rice production, the microbial cultivation methods are relatively extensive, often using a single culture medium and simple cultivation conditions. During primary microbial cultivation, the composition of the culture medium is highly arbitrary and lacks scientific proportions, often resulting in slow microbial growth and low activity. During secondary and tertiary microbial cultivation, the control of key parameters such as temperature, stirring speed, and aeration rate is not precise, leading to low microbial reproduction efficiency and problems such as microbial aging and mutation, which in turn affect the subsequent fermentation effect.
[0017] To address this technical problem, the present invention provides a method for multi-stage fermentation and sterilization packaging of red yeast rice.
[0018] Specifically, a multi-stage fermentation, sterilization, and packaging method for red yeast rice includes the following steps: Multi-stage microbial culture: S1: Select high-quality Monascus purpureus strains and inoculate them onto a solid culture medium. The solid culture medium formula is: 200g potato, 20g glucose, 15-20g agar, 1000mL tap water, pH 5.0-6.0; incubate in a constant temperature incubator at 28℃-32℃ for 5-7 days to obtain the primary strain. S2: Transfer the primary strain to a liquid culture medium consisting of 130g malt extract powder, 0.1g chloramphenicol, and 1000mL water. Incubate the culture in a constant temperature shaker at 28℃-30℃ for 3-5 days at a speed of 150-200 rpm to obtain the secondary strain. S3: Inoculate the secondary strain into the seed tank. The seed tank culture medium, by weight, consists of: 2-5 parts maltose, 3-5 parts soluble starch, 1-3 parts glucose, 1-3 parts peptone, 0.2-2 parts glycerol, 0.05 parts zinc sulfate, 0.05 parts magnesium sulfate, 0.05 parts potassium dihydrogen phosphate, and the remainder is water. First, add water to the mixing tank, then add the other ingredients in sequence and stir until completely dissolved. Sterilize at 121℃ for 20-30 minutes, then inoculate with the secondary strain at an inoculation rate of 1%-5% of the culture medium weight. Incubate at 25℃-32℃, stirring speed of 15-90 r / min, and aeration rate of 5-100 L / min for 2-3 days to obtain the tertiary strain. This invention provides a multi-stage fermentation, sterilization, and packaging method for red yeast rice. Traditional methods suffer from low microbial activity and weak reproductive capacity due to extensive microbial cultivation, directly limiting fermentation efficiency. This invention employs a three-stage microbial cultivation method, tailoring culture medium formulations and parameters for different stages of microbial growth: the first stage uses a precisely proportioned solid culture medium to lay a good foundation for microbial growth; the second stage uses a constant-temperature shaker to promote rapid mycelial reproduction; and the third stage uses a seed tank to regulate temperature, stirring speed, and aeration to achieve high-density microbial proliferation. Practical verification shows that the microbial activity cultivated by this invention is increased by more than 30%, the fermentation start-up time is shortened by 2-3 days, and the overall fermentation cycle is reduced by 10%-15% compared to traditional methods, significantly improving production efficiency. Traditional methods suffer from inconsistent raw material pretreatment and high risk of contamination by other microorganisms, leading to significant fluctuations in product quality and even potential safety hazards. This invention controls the problem from the source: the raw material is carefully selected high-quality rice, which is rigorously washed and soaked to ensure uniform initial quality. The steaming and sterilization process uses standardized high-temperature and high-pressure parameters to thoroughly kill any microorganisms in the raw materials. The inoculation process is carried out in a sterile environment, and combined with a segmented fermentation process, the contamination rate is reduced to below 0.5%, far lower than the 5%-10% contamination rate of traditional methods. At the same time, the uniformity of product color and value is improved by 25%, and the content of effective ingredients remains stable at a high level, fundamentally guaranteeing safety and quality stability.
[0019] It should be noted that, unless otherwise specified, the embodiments and features and technical solutions in the present invention can be combined with each other.
[0021] Example 1 A multi-stage microbial fermentation method for red yeast rice includes the following steps: Multi-stage microbial culture: S1: Select high-quality Monascus purpureus strains and inoculate them onto a solid culture medium. The solid culture medium formula is: 200g potato, 20g glucose, 15-20g agar, 1000mL tap water, pH 5.0-6.0; incubate in a constant temperature incubator at 28℃-32℃ for 5-7 days to obtain the primary strain. S2: Transfer the primary strain to a liquid culture medium consisting of 130g malt extract powder, 0.1g chloramphenicol, and 1000mL water. Incubate the culture in a constant temperature shaker at 28℃-30℃ for 3-5 days at a speed of 150-200 rpm to obtain the secondary strain. S3: Inoculate the secondary strain into the seed tank. The seed tank culture medium, by weight, consists of: 2-5 parts maltose, 3-5 parts soluble starch, 1-3 parts glucose, 1-3 parts peptone, 0.2-2 parts glycerol, 0.05 parts zinc sulfate, 0.05 parts magnesium sulfate, 0.05 parts potassium dihydrogen phosphate, and the remainder is water. First, add water to the mixing tank, then add the other ingredients in sequence and stir until completely dissolved. Sterilize at 121℃ for 20-30 minutes, then inoculate with the secondary strain at an inoculation rate of 1%-5% of the culture medium weight. Incubate at 25℃-32℃, stirring speed of 15-90 r / min, and aeration rate of 5-100 L / min for 2-3 days to obtain the tertiary strain. Fermentation raw material pretreatment: S1: Select high-quality rice that is plump, free of impurities, and free of mold; S2: Rinse the rice 2-3 times with clean water and soak it at room temperature for 8-12 hours until the rice has a moisture content of 30%-40%. S3: Drain the soaked rice and pack it into high-temperature resistant cooking bags, 1-2 kg per bag. Cook the rice at 0.13 MPa and 121℃ for 30 minutes, and then quickly cool it to below 30℃. Inoculation and fermentation: S1: Under sterile conditions, inoculate the tertiary bacteria into the cooled rice at a ratio of 7%-15% v / w and stir well; S2: Place the inoculated rice in a constant temperature and humidity incubator and use a segmented fermentation process. During the high-temperature incubation period, the temperature is 32℃-38℃ and the humidity is 85%-95% for 2-4 days. Initially, let it stand still. When most of the rice shows white or red mycelium, turn the bag 1-3 times a day. During the low-temperature incubation period, when more than 90% of the rice turns red, lower the temperature to 18℃-24℃ and adjust the humidity to 80%-90% for 17-22 days. During this period, shake the bag 1-3 times a day and adjust the humidity appropriately according to the dryness.
[0022] When culturing primary strains, both solid and liquid culture media need to be sterilized at 121°C for 20-30 minutes before use.
[0023] Before introducing secondary inoculum, the seed tank and pipelines need to be sterilized with steam at a pressure of 0.11-0.12 MPa for 40 minutes.
[0024] During the high-temperature cultivation period, when turning the bag over after mycelium appears in the rice, ensure that the rice absorbs the condensate inside the bag to keep the grains separate and not stick together.
[0025] Example 2 Multi-level strain culture S1: Inoculate the Monascus purpureus strain into a solid culture medium, such as 200g potato, 20g glucose, 15g agar, 1000mL tap water, pH 5.0, sterilize at 121℃ for 20 minutes, and then incubate at 28℃ for 5 days to obtain a white, fluffy primary strain. S2: Take the primary strain and transfer it to a liquid culture medium containing 130g of malt extract powder, 0.1g of chloramphenicol, and 1000mL of water. After sterilization at 121℃ for 20 minutes, place it in a constant temperature shaker at 28℃ with a rotation speed of 150 rpm for 3 days to obtain a uniformly suspended secondary strain. S3: The seed tank culture medium is prepared according to the following weight parts: maltose 2 parts, soluble starch 3 parts, glucose 1 part, peptone 1 part, glycerol 0.2 parts, zinc sulfate 0.05 parts, magnesium sulfate 0.05 parts, potassium dihydrogen phosphate 0.05 parts, and water 90 parts. After sterilization at 121℃ for 20 minutes, 1% by weight of secondary inoculum is inoculated and cultured at 25℃, stirring speed 15r / min, and aeration rate 5L / min for 2 days to obtain tertiary inoculum. Fermentation raw material pretreatment Select 10kg of mold-free rice, rinse twice with clean water, soak at room temperature for 8 hours, drain, and then pack into high-temperature resistant retort bags. Cook at 0.13MPa and 121℃ for 30 minutes, and then cool to 28℃. Inoculation and fermentation Inoculate 7% of the third-level inoculum under sterile conditions, stir well, and place in a constant temperature and humidity chamber; High-temperature culture period: culture at 32℃ and 85% humidity for 2 days, turning the bag once a day from the second day onwards; Low-temperature culture period: after 90% of the rice turns red, adjust to 18℃ and 80% humidity for 17 days, shaking the bag once a day to obtain red yeast rice.
[0026] Example 3 A multi-stage microbial sterilization and packaging method for red yeast rice includes the following steps: S1: Red yeast rice obtained through multi-stage microbial fermentation is sterilized by electron beam irradiation technology with an irradiation dose of 5-10 kGy. S2: Cool the sterilized red yeast rice to room temperature and package it using a vacuum packaging machine. The inner packaging uses food-grade composite packaging material, and the outer packaging uses a cardboard box printed with relevant product information.
[0027] Food-grade composite packaging materials have excellent properties for blocking oxygen, moisture and microorganisms, as well as heat-sealing properties.
[0028] Red yeast rice obtained through multi-stage microbial fermentation includes multi-stage microbial culture, pretreatment of fermentation raw materials, inoculation, and fermentation steps.
[0029] Multi-stage microbial culture includes primary, secondary, and tertiary microbial culture; fermentation raw material pretreatment includes raw material selection, washing and soaking, and cooking and sterilization; inoculation and fermentation include inoculation and staged fermentation.
[0030] Example 4 A multi-stage microbial sterilization and packaging method for red yeast rice includes the following steps: S1: Take the red yeast rice obtained in Example 1 and sterilize it by electron beam irradiation at a dose of 5 kGy; S2: After cooling to 25°C, vacuum pack using a food-grade composite film, such as PET / PE structure, and cover with a cardboard box printed with the production date and shelf life. Store in a cool, dry place. Example 5 A multi-stage microbial sterilization and packaging method for red yeast rice includes the following steps: S1: Take the red yeast rice obtained in Example 3 and sterilize it by electron beam irradiation at a dose of 10 kGy; S2: After cooling to 20°C, vacuum pack with aluminum-plastic composite film (1kg per bag), label the outer box with product information, and store under the same conditions as in Example 4.
[0031] This invention provides a multi-stage fermentation, sterilization, and packaging method for red yeast rice. Traditional methods suffer from low microbial activity and weak reproductive capacity due to extensive microbial cultivation, directly limiting fermentation efficiency. This invention employs a three-stage microbial cultivation method, tailoring culture medium formulations and parameters for different stages of microbial growth: the first stage uses a precisely proportioned solid culture medium to lay a good foundation for microbial growth; the second stage uses a constant-temperature shaker to promote rapid mycelial reproduction; and the third stage uses a seed tank to regulate temperature, stirring speed, and aeration to achieve high-density microbial proliferation. Practical verification shows that the microbial activity cultivated by this invention is increased by more than 30%, the fermentation start-up time is shortened by 2-3 days, and the overall fermentation cycle is reduced by 10%-15% compared to traditional methods, significantly improving production efficiency. Traditional methods suffer from inconsistent raw material pretreatment and high risk of contamination by other microorganisms, leading to significant fluctuations in product quality and even potential safety hazards. This invention controls the problem from the source: the raw material is carefully selected high-quality rice, which is rigorously washed and soaked to ensure uniform initial quality. The steaming and sterilization process uses standardized high-temperature and high-pressure parameters to thoroughly kill any microorganisms in the raw materials. The inoculation process is carried out in a sterile environment, and combined with a segmented fermentation process, the contamination rate is reduced to below 0.5%, far lower than the 5%-10% contamination rate of traditional methods. At the same time, the uniformity of product color and value is improved by 25%, and the content of effective ingredients remains stable at a high level, fundamentally guaranteeing safety and quality stability.
[0032] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claimed invention. The scope of protection claimed by the appended claims and their equivalents is defined.
Claims
1. A multi-stage fermentation method for red yeast rice, characterized in that, Includes the following steps: Multi-stage microbial culture: S1: Select high-quality Monascus purpureus strains and inoculate them onto a solid culture medium. The solid culture medium formula is: 200g potato, 20g glucose, 15-20g agar, 1000mL tap water, pH 5.0-6.0; incubate in a constant temperature incubator at 28℃-32℃ for 5-7 days to obtain primary strains. S2: Transfer the primary strain to a liquid culture medium, the components of which are: 130g malt extract powder, 0.1g chloramphenicol, and 1000mL water; incubate in a constant temperature shaker at 28℃-30℃ for 3-5 days at a speed of 150-200 rpm to obtain the secondary strain; S3: Inoculate the secondary strain into the seed tank. The seed tank culture medium, by weight, consists of: 2-5 parts maltose, 3-5 parts soluble starch, 1-3 parts glucose, 1-3 parts peptone, 0.2-2 parts glycerol, 0.05 parts zinc sulfate, 0.05 parts magnesium sulfate, 0.05 parts potassium dihydrogen phosphate, and the remainder is water. First, add water to the mixing tank, then add the other ingredients in sequence and stir until completely dissolved. Sterilize at 121℃ for 20-30 minutes, then inoculate with the secondary strain at an inoculation rate of 1%-5% of the culture medium weight. Incubate at 25℃-32℃, stirring speed of 15-90 r / min, and aeration rate of 5-100 L / min for 2-3 days to obtain the tertiary strain. Fermentation raw material pretreatment: S1: Select high-quality rice that is plump, free of impurities, and free of mold; S2: Rinse the rice 2-3 times with clean water and soak it at room temperature for 8-12 hours until the rice has a moisture content of 30%-40%. S3: Drain the soaked rice and pack it into high-temperature resistant cooking bags, 1-2 kg per bag. Cook the rice at 0.13 MPa and 121℃ for 30 minutes, and then quickly cool it to below 30℃. Inoculation and fermentation: S1: Under sterile conditions, inoculate the tertiary bacteria into the cooled rice at a ratio of 7%-15% v / w and stir well; S2: Place the inoculated rice in a constant temperature and humidity incubator and use a segmented fermentation process. During the high-temperature incubation period, the temperature is 32℃-38℃ and the humidity is 85%-95% for 2-4 days. Initially, let it stand still. When most of the rice shows white or red mycelium, turn the bag 1-3 times a day. During the low-temperature incubation period, when more than 90% of the rice turns red, lower the temperature to 18℃-24℃ and adjust the humidity to 80%-90% for 17-22 days. During this period, shake the bag 1-3 times a day and adjust the humidity appropriately according to the dryness.
2. The multi-stage microbial fermentation method for red yeast rice according to claim 1, characterized in that, When culturing the primary strain, the solid and liquid culture media must be sterilized at 121°C for 20-30 minutes before use.
3. The multi-stage microbial fermentation method for red yeast rice according to claim 1, characterized in that, Before introducing the secondary inoculum, the seed tank and its pipelines need to be sterilized with steam at a pressure of 0.11-0.12 MPa for 40 minutes.
4. The multi-stage microbial fermentation method for red yeast rice according to claim 1, characterized in that, During the high-temperature cultivation period, when turning over the bag after mycelium appears in the rice, it is important to ensure that the rice absorbs the condensate inside the bag, keeping the grains separate and not sticking together.
5. A multi-stage microbial sterilization and packaging method for red yeast rice as described in any one of claims 1-4, characterized in that, Includes the following steps: S1: Red yeast rice obtained through multi-stage microbial fermentation is sterilized by electron beam irradiation technology with an irradiation dose of 5-10 kGy. S2: Cool the sterilized red yeast rice to room temperature and package it using a vacuum packaging machine. The inner packaging uses food-grade composite packaging material, and the outer packaging uses a cardboard box printed with relevant product information.
6. The multi-stage microbial sterilization and packaging method for red yeast rice according to claim 5, characterized in that, The food-grade composite packaging material has excellent properties for blocking oxygen, moisture and microorganisms, as well as heat-sealing properties.
7. The multi-stage microbial sterilization and packaging method for red yeast rice according to claim 5, characterized in that, The red yeast rice obtained through multi-stage microbial fermentation includes multi-stage microbial culture, pretreatment of fermentation raw materials, inoculation, and fermentation steps.
8. The multi-stage microbial sterilization and packaging method for red yeast rice according to claim 5, characterized in that, The multi-level microbial culture includes primary, secondary, and tertiary microbial culture; the pretreatment of fermentation raw materials includes raw material selection, washing and soaking, and steaming and sterilization; the inoculation and fermentation include inoculation and staged fermentation.