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1420 results about "Monascus" patented technology
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Monascus is a genus of mold. Among the known species of this genus, the red-pigmented Monascus purpureus is among the most important because of its use in the production of certain fermented foods in East Asia, particularly China and Japan.
Preparation method of compound Daqu
ActiveCN101671615ARich in nutrientsImprove brewing product qualityAlcoholic beverage preparationMicroorganism based processesRhizopus oryzaeBacterial strain
The invention relates to the field of microbial fermentation, in particular to a preparation method of a compound Daqu, so as to solve the problems of the traditional Daqu such as single nutritional components of raw materials, longer starter-making and brewing time, low utilization rate of grains, high cost and the like. The preparation method comprises the following steps: (1) treating the raw materials of the Daqu; (2) inoculating aspergillus niger 41254, aspergillus niger UV-11, monascus, mucor racemosus, actinomucor elegans, rhizopus oryzae, saccharomyces cerevisiae, candida drusei, acetobacter, bacillus subtilis and lactobacillus delbrueckii 6100 into a conical flask containing the raw materials of the Daqu for culturing, then expanding the culture and obtaining a mother culture; and(3) adopting uncooked materials for making a starter, inoculating the obtained mother culture and the raw materials of the Daqu into a solid fermentation device, keeping the temperature at 30 DEG C-33 DEG C, continuing for 30-33h, discharging the starter and finally carrying out low-temperature vacuum drying. The preparation method enriches the nutritional components in the raw materials and improves the quality of a brewed product; and a plurality of bacterial strain are artificially added, thereby improving the utilization rate of the grains, shortening the starter-making cycle, improving the yield of the brewed product and reducing the production cost.
Owner:山西金龙鱼梁汾醋业有限公司
Method for preparing low-degree distilled red kojic rice liquor
The invention provides a method for preparing low-degree distilled red kojic rice liquor. The liquor is prepared by selecting materials, immersing and washing rice, cooking, cooling, filling a jar, culturing grains, fermenting, squeezing and settling, preparing, filtering, instantly sterilizing, crystallizing and adding carbon dioxide, filling and a series of processes, wherein the step of selecting materials is to select milled round grain glutinous rice in the present year as a brewing raw material, and the rice in the freshness detection is required to be grass green; monascus with high-diastatic power and high tone is selected to be combined with sweet distiller yeast with high sugar yield and rich ester yield to brew blending base liquor, so that the problems of light taste and single flavor after the product is diluted can be solved; the material-water ratio in thick mash fermentation is 1:0.5, so that the sugar, acid and alcohol contents in the fermenting process are in a controllable state; and due to the application of 30-second instant sterilization process at 90 to 92 DEG C and low-temperature freezing process, the fresh and strong taste of the low-degree distilled red kojic rice liquor prepared by the invention can be effectively guaranteed.
Owner:ZHEJIANG HONGSHILIANG GRP JIGONGJIA WINERY CO LTD
Yellow serofluid bean curb dreg health-care rice wine and preparation method thereof
InactiveCN103351969ADelicate tasteUnique flavorAlcoholic beverage preparationRed yeast riceBiotechnology
The invention discloses yellow serofluid bean curb dreg health-care rice wine and a preparation method thereof. The yellow serofluid bean curb dreg health-care rice wine is prepared from the following raw materials: by weight, 120-150 parts of yellow serofluid, 70-80 parts of glutinous rice, 30-40 parts of bean curb dreg, 2-3 parts of honeysuckle flower, 2-3 parts of balloonflower root, 1-2 parts of cistanche, 1-2 parts of eucommia, 1-2 parts of mulberry leaf, 2-3 parts of wolfberry leaf, 2-3 parts of hawthorne leaf, 1-2 parts of morinda officinalis, 1-2 parts of active dry yeast and 3-4 parts of red yeast rice. The beany flavor of the yellow serofluid is removed through fermentation treatment of the yellow serofluid, the bean curb dreg is fried to remove the beany flavor, the prepared yellow serofluid bean curb dreg health-care rice wine has a fine and smooth taste, a unique flavor, is rich in soybean dietary fiber, soybean whey protein, soybean oligosaccharides, soybean isoflavone and other nutrients, has heat clearing and detoxifying, phlegm eliminating and pus expelling, intestine moistening and bowel relaxing bowel relaxing, liver nourishing and kidney tonifying, wind expelling and dampness removing effects, and can prevent the occurrence of colorectal carcinoma, hypertension, hyperlipidemia, high cholesterol, diabetes and other diseases by long-term drinking.
Owner:安徽良奇生态农业科技有限责任公司
Method for preparing low-alcohol light type red yeast rice wine
ActiveCN103789144AReduce drunkennessMake drinking more funAlcoholic beverage preparationBiotechnologyRed yeast rice
The invention relates to a method for brewing low-alcohol light type red yeast rice wine. According to the method, a tan-fan-method mature fermented mash is formed through sticky rice steaming, wheat koji and red yeast rice adding, jar entering and saccharification, stirring and cooling and fermentation; a lin-fan-method mature fermented mash is formed through sticky rice steaming, rhizopus rice flour and red yeast rice flour adding, hole forming and saccharification, yeast adding and fermentation; the tan-fan-method mature fermented mash and the lin-fan method mature fermented mash are merged and bred, and squeezing and clarification, component adjustment, alcohol content dropping through flash, high-temperature sterilization, jar filling and aging, blending and sterilization are performed on the mature fermented mash to obtain the low-alcohol light type red yeast rice wine brewed through a new technology. Compared with a traditional brewing technology, by the utilization of the new technology, the fermentation period is shortened, the productivity is high, and the low-alcohol light type red yeast rice wine which is good in flavor is brewed. The low-alcohol light type red yeast rice wine serves as brewed wine which is low in alcohol, low in sugar and good in flavor and conforms to the ideas of modern wine consumption, environmental protection and health, the high-grade low-alcohol light type red yeast rice wine is developed, and the method has practical significance and application prospects for improving economic benefits of enterprises.
Owner:FUJIAN NORMAL UNIV
Taiwan-style beef sausage and preparation method thereof
The invention relates to a sausage, in particular to a Taiwan-style beef sausage and preparation method thereof. The Taiwan-style beef sausage is prepared from the following raw materials in parts by weight: 40 to 55 parts of beef, 1 to 4 parts of beef tallow, 5 to 17 parts of protein meat, 10 to 25 parts of duck neck skin, 12 to 25 parts of ice water, 0.5 to 2 parts of salt, 0.1 to 0.4 part of tripolyphosphate, 0.001 to 0.015 part of monascus color, 0.1 to 0.2 part of iso-VC sodium, 0.001 to 0.015 part of sodium nitrite, 0.1 to 0.2 part of aminotransferase, 2 to 5 parts of rehydration histone, 5 to 9 parts of white sugar, 0.1 to 0.3 part of white spirit, 7 to 15 parts of cassava starch, 0.5 to 0.7 part of carrageenan, 1 to 2.5 parts of R-type protein, 1 to 2.5 parts of isolated soybean protein, 0.1 to 0.15 part of essential oil, 0.3 to 1 part of ox bone essence, 0.1 to 0.3 part of aroma enhancing juice, 0.1 to 0.3 part of yeast cream, 0.2 to 0.5 part of monosodium glutamate, 0.1 to 0.2 part of white pepper powder, 0.01 to 0.03 part of netmeg powder, 0.02 to 0.07 part of licorice powder, 0.1 to 0.3 part of cassia oil powder, 0.01 to 0.02 part of garlic powder, and 0.015 to 0.03 part of ginger powder; the light sausage product is prepared from the raw materials by weight by the unfreezing of raw meat, trimming, mincing, primary stirring, salting, secondary stirring and filling, cooking in a smoking oven, cooling, shearing and pacing; and the Taiwan-style beef sausage has the advantages of good mouthfeel, full meat granules and low fat, and is health-care food.
Owner:濮阳东大食品有限公司
Method for preparing tartary buckwheat monascus and application thereof
InactiveCN102429163AEasy to manufactureSave human effortPre-baking dough treatmentAnimal feeding stuffNutrient solutionMoisture
The invention relates to the field of the processing of fermented food. In order to solve the problems of single monascus fermentation raw materials and poor fermentation process, the invention provides a method for preparing tartary buckwheat monascus. The method comprises the following steps of: (1) peeling tartary buckwheat, cleaning, crushing to form 10 to 40-mesh powder, adding nutrient solution till the moisture content in the mixture is between 30 and 70 percent, stirring, putting into a container, and sterilizing by steam to obtain a solid culture medium; (2) cooling the solid culture medium, inoculating monascus liquid strains, wherein a volume / mass ratio of the inoculation amount to the solid culture medium is (0.07-0.2):1; (3) fermenting, namely culturing at the temperature of between 30 and 32 DEG C for 3 to 5 days, and culturing at the temperature of between 22 and 24 DEG C for 3 to 30 days; and (4) pouring materials in the container, drying at the temperature of between 60 and 80 DEG C until the moisture content in the materials is less than or equal to 8 percent, and obtaining the tartary buckwheat monascus. Simultaneously the invention also provides application of the tartary buckwheat monascus to cereal food, and provides environment-friendly and healthy food.
Owner:杭州双马生物科技股份有限公司
Production method for brewing faint-scent white wine by fermentation of multi-strain enhanced yeasts
ActiveCN107475012AHigh total acid contentReduce manufacturing costMicroorganism based processesAlcoholic beverage preparationBiotechnologyRhizopus oryzae
The invention belongs to the technical field of white-wine brewing processes. In order to solve the problems of low wine production rate and ethyl-acetate / ethyl-lactate rate in summer in the solid fermentation process of the traditional faint-scent white wine, the invention provides a production method for brewing the faint-scent white wine by fermentation of multi-strain enhanced yeasts. The production method comprises the steps of utilizing fresh fermented grains of fen wine to screen wine-brewing yeasts with high ester yield, rhizopus oryzae for producing amylase, acid-resistant and alcohol-resistant monascus fulginosus and high-temperature-resistant bacillus subtilis with the activities of protease and amylase and prepare wine yeast for producing the wine-brewing yeast, bran koji for producing the rhizopus oryzae, rice koji for producing the monascus fulginosus and bacteria solution for producing the bacillus subtilis, then adding into grains together with the yeast for production by a certain proportion, putting into a jar for fermentation and thus obtaining the faint-scent white wine. The production method provided by the invention has the beneficial effects that the cost is reduced; the obtained wine is high in ethyl acetate / ethyl lactate rate, total-acid content and wine production rate and strong in ester fragrance and has faint scent, preserved fragrance and sauce feel, and tastes sourly and coolly with mellowness and softness, and the difficulties of low and uncoordinated wine fragrance, lack of mellowness and short aftertaste due to low ethyl-acetate / ethyl-lactate rate and low acidity of the faint-scent white wine are solved.
Owner:SHANXI XINGHUACUN FENJIU WINE FACTORY +1
Composite microbe fertilizer and preparation method thereof
InactiveCN106083313AProlong survival timeFree from influenceSuperphosphatesCalcareous fertilisersBacillus megateriumPeat
The invention relates to a composite microbe fertilizer. The composite microbe fertilizer is prepared by 25-35 wt% of vegetable garden soil, 5-10 wt% of active functional bacteria, 5-15 wt% of mineral powder, 25-30 wt% of an organic fertilizer, 15-20 wt% of an inorganic composite fertilizer, and water; wherein the sum of the components is 100%. The active functional bacteria comprise lactic acid bacteria, bacillus subtilis, Bacillus megaterium, trichoderma, aspergillus niger, monascus, Trichoderma harzianum, aspergillus aculeatus and yeast, the mineral powder is a mixture of one or more of peat, zeolite, vermiculite, montmorillonite, calcium carbonate and expanded perlite, fineness of the mineral powder is less than or equal to 200 meshes, the organic fertilizer contains decomposed manure, a rapeseed cake fertilizer, and straw, and the weight ratio of the manure to the rapeseed cake fertilizer to straw is 5.5-7.5:2.5-3.5:0.5-1.5.
Owner:杨子正
Method for brewing Fujian monascus vinegar
ActiveCN103865749ASolve the problem that the production cycle is short and it is not conducive to the formation of various aromatic substancesRipe flavorMicroorganism based processesVinegar preparationBiotechnologyLactobacillus
The invention belongs to the technical field of microbial fermentation, and particularly relates to a method for brewing Fujian monascus vinegar. The method disclosed by the invention comprises the following steps: by using brown sweet rice as a raw material, generating monascus yellow wine with a high lactic acid content as the matrix of liquid-state deep fermentation for high-acidity Yongchun old vinegar by virtue of co-fermentation for lactobacillus and saccharomycetes; and fermenting the monascus yellow wine with the high lactic acid content by bacteria-mixed acetic acid, and oxidizing to generate the Fujian monascus vinegar which greatly keeps the traditional flavour. A micro-aerobic ageing mode is adopted for the Fujian monascus vinegar, thus the problem of adverseness to the formation of various aromatic substances due to the short production cycle of liquid-state deep fermentation production is solved; and a sesame use method is changed and a sesame alcohol-insoluble extract is used for replacing the traditional sesame leaching method to enhance fragrance during the ageing phase, thus the product is mellow in flavour.
Owner:福建省德盛生物工程有限责任公司
Oat red yeast rice beer and brewing method thereof
The invention relates to oat red yeast rice beer and a brewing method thereof. Barley malt, oat malt, rice, burnt malt, and brewing water are taken as raw materials, and the brewing method comprises the following steps of: preparing wort through pasting, saccharifying, filtering, adding hops, boiling, and cooling; inoculating monascus in the boiled malt so as to prepare oat red yeast rice; crushing, and leaching to prepare the oat red yeast solution; and compounding the wort and the oat red yeast solution, inoculating yeasts for fermentation, and brewing into the oat red yeast rice beer. The oat red yeast rice beer brewed by the invention is red-brown, has pure white and fine foams, maintains the flavor of the traditional beer, contains nutrient components and functional factors of the oat and monascus metabolic products, and improves the nutrient health-care value of the beer. Therefore, the oat red yeast rice beer becomes novel beer which integrates the nutrition and health care, and fills the gap of research and production for the domestic oat red yeast rice beer.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Method for manufacturing tartary buckwheat monascus fermented tea
The invention relates to a fermentated food processing method, in particular to a method for manufacturing tartary buckwheat monascus fermented teat, which comprises the following steps: 1, cleaning tartary buckwheat, adding water, steaming the material and inoculating test-tube aspergillus orzae for cultivation for 72 hours at 28 to 40 DEG C; 2, preserving heat, performing saccharification for 4 to 5 hours and inoculating monascus strains under an aseptic condition; and 3, performing solid fermentation on tartary buckwheat powder with turning monascus for drying, mixing the tartary buckwheat and xylitol powder and packing the mixture into bags to obtain finished products. The tartary buckwheat monascus fermented product tastes sweet, is convenient to take, combines functional components, contains flavonoid substances, chitosan, lovastatin and the like, and has remarkable health care efficacy.
Owner:陈晋丰
Jerusalem artichoke-soybean fermentation beverage and preparation method thereof
The invention discloses a jerusalem artichoke-soybean fermentation beverage and a preparation method thereof. The beverage contains a jerusalem artichoke-soybean fermentation solution as a main component. The preparation method of the jerusalem artichoke-soybean fermentation solution comprises the following steps of: mixing jerusalem artichoke pulp and soya-bean pulp in a volume ratio of (3-5):1, heating and sterilizing, wherein the obtained mixture is used as a fermentation base material; and then inoculating mixture bacterium of lactobacillus bulgaricus, streptococcus thermophilus, monascus and beer yeast into the fermentation base material according to an inoculating amount of 3-5%, fermenting for 12-20hours at a temperature of 28-32 DEG C, filtering after finishing fermentation and then adding aroma enhancement yeast into the fermentation base material according to an inoculating amount of 1-2%, then fermenting for 48-60 hours again at the same temperature, and filtering a fermentation solution after finishing fermentation to obtain a jerusalem artichoke-soybean fermentation solution. The mass ratio of lactobacillus bulgaricus to streptococcus thermophilus to monascus to beer yeast is 2:2:4:2. The preparation method disclosed by the invention is unique; the obtained beverage has good mouth feel, good appearance and rich nutrition; and the immunity can be improved after drinking the beverage for a long time.
Owner:SHANDONG JIANZHU UNIV
Fish meat emulsion fermented with mixed bacteria based on lactobacillus and preparation method thereof
InactiveCN101485473AAdd pure fragranceImprove gel propertiesFood preparationBiotechnologyCulture fungus
The invention discloses Lactobacillus-based mixed bacterium strains fermented minced fish. The finished product of the fish is prepared by a method comprising the steps of using minced fish as a base stock, inoculating the minced fish with mixed basic bacteria I having a colony density of 10 CFUs per gram of minced fish and mixed basic bacteria II having a colony density of 10 spores per gram of minced fish, placing the minced fished inoculated with primary cultures in a container for fermentation till the acidity reaches a standard degree, mixing the fermented mixture with a filling and adding the filling and subjecting the obtained mixture to vacuum degassing, preparation and packaging. The invention adopts a technical proposal that the minced fish is inoculated with primary cultures of the mixed basic bacteria I which are cultured by microorganic streptococcus lactis, lactobacillus bulgaricus and saccharomyces cerevisiae of the same type and have a colony density of 10 CFUs per gram of minced fish and the mixed basic bacteria II which are cultured by monascus and have a colony density of 10 spores per gram of minced fish for fermentation; the fermented mixture is mixed with a filling; the obtained mixture is added with the filling; and the final mixture is subjected to vacuum degassing and preparation. The method overcomes the drawback that natural fermentation cannot ensure the sanitation and safety, but leads to high salt content. The method can manufacture various finished products of fermented minced fish.
Owner:XIANGTAN UNIV
Monascus red pigment preparing method capable of improving light stability and heat stability of monascus red pigment
InactiveCN102433019AImprove photostabilityImprove thermal stabilityNatural dyesFiltrationThermal stability
The invention provides a monascus red pigment preparing method capable of improving light stability and heat stability of the monascus red pigment. Monascus is used as a strain for performing liquid deep fermentation, compound amino acid is added during digestion of filter residues, a monascus red pigment solution is obtained through plate-frame pressure filtration, and the solution is dried to form monascus red pigment powder; and the compound amino acid consists of cysteine, arginine and serine. The light stability and the heat stability of the monascus red pigment which is prepared by the monascus red pigment preparing method can be obviously improved, is high-temperature resistant and lightfast, and oxidation resisting, and is non-discolouring after being illuminated by sunlight and lamplight for a long time. The monascus red pigment is convenient to transport and store, and is easy to use, and can be used by the general using method for the monascus red pigment.
Owner:江门科隆生物技术股份有限公司
Technique for producing health care edible vinegar
InactiveCN101235347AMeet the new needs of health careObvious lipid-lowering and blood pressure-lowering effectVinegar preparationAlcoholAdditive ingredient
The invention relates to a manufacturing technique of health care vinegar, the technique process comprises steaming material, saccharifying, fermenting alcohol after main ingredient which is rice is elutriated and immersed, and then obtaining end product vinegar through fermenting acetous drenching vinegar, blending and sterilizing, adding lactic acid bacteria (Lactobacillus spp.) culture in the above immersing procedure and acetous fermentation procedure, utilizing Monascus(Monascus spp.) which is added and saccharifying koji which is prepared by aspergillus niger (Aspergillus niger) to saccharify in a saccharifying procedure. Health care vinegar which is brewed through the manufacturing technique has definite functional factors for lowering blood lipid and lowering blood pressure, which is internationally acknowledged, and the content of functional factor is enough to produce obvious effect of lowering blood lipid and lowering blood pressure, and meanwhile, production cost is low, the health care vinegar can be produced in large scale, which can rapidly meet the new requirements of health preservation and protection of consumers, and has important development significance of vinegar business and broad market outlook.
Owner:恒丰食品镇江有限公司 +1
Stable pharmaceutical formulation comprising HMC-CoA reductase inhibitor
Owner:LEK PHARMA & CHEM
Highland barley rice fermented with red yeast and method of producing the same
ActiveCN101368189ARich in nutritional valueHighlight the role of medicine and health careMicroorganism based processesFermentationBiotechnologyYeast
Owner:西藏月王药诊生态藏药科技有限公司
Method for preparing water-soluble monascus yellow pigment
InactiveCN101880469AEasy to separateReaction raw materials are readily availableNatural dyesAlcoholWater soluble
The invention provides a method for preparing a water-soluble monascus yellow pigment. Alcohol-soluble monascus red pigment generated by monascus metabolism is used as a raw material. The method comprises the following steps of: carrying out sulfonation reaction; and centrifuging or filtering, precipitating and washing, carrying out alkaline hydrolysis, neutralizing, drying and crushing to prepare the water-soluble monascus yellow pigment. Compared with the conventional method, the method for preparing the water-soluble yellow pigment has the advantages of readily available reaction raw materials, low price, simple process, easy separation of products, mild reaction conditions, recycling use of excess sulfuric acid and environmental protection.
Owner:FUJIAN AGRI & FORESTRY UNIV
Red rice vinegar with antihypertensive function
InactiveCN101333493AIncrease GABA contentHas the function of lowering blood pressureVinegar preparationYeastRed yeast rice
The invention relates to a red yeast vinegar having the blood pressure lowering function; and the red yeast vinegar is prepared by the following processes of: taking glutinous rice as a raw material, steaming and boiling the glutinous rice, and then adding distillers yeast made of red yeast and supplementary materials as well as functional red yeast wine lees with the weight percent of 10 percent to 20 percent of the raw material for undergoing initial fermentation and secondary fermentation, then pressing the mixture to make the red yeast yellow wine, and recovering the red yeast wine lees, and the red yeast wine is made into the red yeast vinegar having the blood pressure lowering function through the acetic acid liquid fermentation; the invention fully utilizes the supplementary material of red yeast wine lees for producing the red yeast wine, thereby increasing the added value and preparing the red yeast vinegar with high GABA content and blood pressure lowering function; and the red yeast vinegar has an unexpected effect to the treatment and prevention of hypertension, and also has the auxiliary blood pressure lowering function.
Owner:义乌市丹溪酒业有限公司
Soybean sauce brewing process
The invention provides a soybean sauce brewing process. The soybean sauce brewing process comprises the following steps: producing seed koji and finished koji by using a seed koji producer; fermenting by using multiple strains; and preparing, sterilizing and packaging to obtain a final product. The process realizes mixed fermentation of multiple strains, such as aspergillus oryzae, aspergillus niger, monascus and bacillus natto by adopting a process of inoculating at negative pressure, preparing the koji by one strain, mixing the finished koji into a tank to be fermented according to a ratio, and carrying out fixed fermenting, so that the content of amino acid nitrogen can be up to 1.44g / 100ml and the utilization rate of protein is up to about 90%; the soybean sauce brewing process is an advanced soybean sauce brewing process method.
Owner:ANHUI GOOD TASTE FOOD BREWING
Method for preparing novel small yeast
InactiveCN101974386AQuality improvementIncrease enzyme activityAlcoholic beverage preparationMicroorganism based processesBiotechnologyWater content
The invention relates to a method for preparing novel small yeast. The small yeast comprises the following raw materials in percentage by weight: 20-45 percent of rice flour, 20-45 percent of wheat meal, 20-45 percent of rice bran, 5-20 percent of rice oil powder, 1-3 percent of mother yeast, 1-1.5 percent of red yeast, 0.05-0.15 percent of dry yeast and 2-45 percent of Chinese herbal medicine. The preparation method comprises the following steps of: briquetting for culturing; overturning the yeast and monitoring; and taking outside for drying. The product of the invention has the following main quality standards that the color of a finished small yeast product is brownish yellow, the appearance is like a duck egg, and the surface has white uniformly distributed bacterial plaques; and the water content of the finished yeast product is not higher than 10 percent, the diastatic power is not lower than 600mg glucose / g dry yeast hour, the liquefaction power is not lower than 3.0g starch / g dry yeast hour, and the fermenting power is not lower than 1.0gCO2 / g dry yeast 48 hours. The invention has the advantages that the breakthrough of the quality of the small yeast is realized through adjusting the yeast preparing raw materials; and proved through analyzing the influences of different raw materials on the growth and the metabolism of small yeast microorganisms, additives of wheat meal and rice bran are beneficial to improving the diastatic power of the yeast.
Owner:ANHUI GOLDEN SEED WINERY CO LTD
A kind of Cantonese black pepper sausage and its preparation method
The invention relates to a Cantonese black pepper sausage and a preparation method thereof. The Cantonese black pepper sausage is prepared from No. II and No. IV fresh and frozen pork and pork fat meat which serve as raw materials and auxiliary materials, wherein the auxiliary materials comprise potato starch, isolated soy protein, ice water, table salt, white granulated sugar, monosodium glutamate, composite phosphate, carrageenan, D-sodium erythorbate, sodium nitrite, monascus haematochrome, temptation haematochrome, white pepper, mashed black pepper, meat flavor essence, sodium lactate, nisin and sodium diacetate. The invention also provides a preparation method for the Cantonese black pepper sausage. The Cantonese black pepper sausage is high in meat quality, full in meat fragrance, hot spicy, palatable and abundant in nutrition.
Owner:TIANJIN CHUNFA BIO TECH GRP
Method for producing aurantin by liquid-state fermentation of monacolin
InactiveCN1814783AIncreased orange pigment contentOptimizing Fermentation ConditionsMicroorganism based processesNatural dyesOrganic solventLiquid state
This invention relates to a method for producing orange coloring matters by fermenting monacolin in liquid state, which takes a monascus moldin 9903 as a starter to produce monascus colors with orange as the principle and increases its content and tint, determines a formula of the best fermentation and culture medium, in which, the color content of a fermented fluid with corn flour and (NH4)2SO4 as the carbon and nitrogen sources reaches to 121.7U / mL and its tint is 1.13. The method provides several refining methods incliding: spraying and drying the fermented fluid to get a powder orange product, which is a mixture of multiple color matters showing the orange color tint, the orange content of which reaches to 1030.75U / g and the tint reaches to 1.99, the fluid is extracted to be sprayed and dried to get the content to over 2000U / g and the tint to 2.45 or chromatographed with plate or post to get pure orange pin crystals.
Owner:JIANGNAN UNIV
Production method of monascus vinegar rich in lovastatin
ActiveCN103865747AIncrease concentrationReduce water consumptionVinegar preparationRed yeast riceSpelunking
The invention relates to a production method of a monascus vinegar rich in lovastatin. The production method comprises the following steps: soaking, steaming and sprinkling cold water on high-quality glutinous rice, mixing the rice with a composite yeast solution, a former batch of fermented red yeast rice wine mash and functional red yeast, then carrying out diastatic fermentation at a low temperature to obtain mature red yeast rice wine mash; mixing bran, cavings, the former batch of fermented monascus vinegar culture and acetic acid bacteria liquid into the wine mash to perform solid-state acetic fermentation, adding lovastatin in a later period of fermentation with an adding amount being 0.03-0.05% of mass of a raw material, and fermenting for a total of 28-30 days to obtain mature monascus vinegar culture; and adding salt in the vinegar culture, pouring vinegar in the vinegar culture, sterilizing the vinegar culture, clarifying the and then filling the vinegar culture in jars and sealing to obtain the finished product, namely the monascus vinegar rich in lovastatin. The production method of the monascus vinegar rich in the lovastatin has the characteristics that the obtained monascus vinegar is rich in fragrance, mellow in taste and excellent in color and luster, and has a content of the lovastatin being 560-600mg / L.
Owner:JIANGNAN UNIV
Method for detecting citrinin content in red koji fermentation product
InactiveCN1808117AReduce lossesStability is not affectedComponent separationSolid sorbent liquid separationSolventChromatography column
The invention relates to a method for detecting content of orange fusidic acid in fermentation products, which comprises following steps of: 1. sample color value measuring step; 2. sample processing before detecting, includes: (1) extracting orange fusidic acid from sample: weighing up sample; adding methyl alcohol extract; mixing with ultrasonic and then centrifugation extracting; depression compressing in ambient temperature; (2) making absorbing chromatography column for crude separation step includes: column packing with neutral absorbing resin washed with methyl alcohol; (3) crude separation of the orange fusidic acid in the sample; 3. identifying conditions of liquid chromatography; 4. analyzing chromatography; 5. making standard solution and standard curve; 6. calculating results.
Owner:北京联合大学应用文理学院保健食品功能检测中心
Monascus fruit wine and preparation method thereof
InactiveCN106520451AAbility to ferment alcoholReduce higher alcohol contentMicroorganism based processesAlcoholic beverage preparationFruit wineFlavor
The invention discloses monascus fruit wine and preparation method thereof. According to the monascus fruit wine, monascus is used as a leavening agent, fresh fruits are used as main raw materials, the fresh fruits are treated by a conventional method to obtain juice or pulp, the juice or pulp is inoculated with the monascus to be fermented, precipitate is separated, and the juice or pulp is subjected to ageing to obtain the monascus fermented fruit wine. The fruit wine is fermented by the monascus, most of reducing sugar in the juice can be converted into ethanol, and the alcohol fermenting ability is high. In a monascus alcohol fermenting process, metabolic by-products such as higher alcohols and esters are generated. Compared with brewer's yeast, the monascus has the characteristics that the content of the produced higher alcohols is low, but the ester production ability is not weak. In the brewing method, the monascus is used as the leavening agent, the ester content of the brewed fruit wine is high, and types of flavor substances are abundant. The monascus fruit wine has aroma, particular ester flavor of the monascus and full-bodied fruity flavor, tastes fresh, is clear in color and is full-bodied.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Tomato sauce with high dietary fiber and production method of tomato sauce
The invention discloses a tomato sauce with high dietary fiber and a production method of the tomato sauce, belonging to the field of processing technology of food seasonings. Tomato fruits are cut and seeds are removed, and the microwave enzyme passivating technology, the superfine grinding technology, the substep concentration technology and other technologies and processes are adopted to produce high-quality raw tomato sauce and tomato peel dietary fiber micro powder, and then the tomato sauce is prepared according to the formula; the formula is as follows in mass percentage: 55-60% of raw tomato sauce, 4-6% of tomato peel dietary fiber, 0.5-0.8% of edible salt, 2-4% of trehalose, 0.32-0.36% of citric acid, 2-2.2% of alimentary acetic acid, 0.008-0.01% of monascus red pigment, 0.01-0.02% of Nisin, 0.07-0.09% of xanthan gum and 28-32% of water. The nutrients of the tomato peel are fully utilized, and the enzyme passivating effect is good; the content of the dietary fiber of the tomato sauce is increased by 4.3-6.6 times and the content of the lycopene is increased by 1.3-2.2% compared with those of the prior art, and the tomato sauce has good water binding capacity, pure flavor, bright color and luster and good sensory quality.
Owner:GUANGDONG JIALONG FOOD
Hongqu fish fermented by mixed bacterium based on lactobacillus and preparation method thereof
InactiveCN101491350AIncrease the fragranceImprove gel propertiesMeat/fish preservation using chemicalsFood preparationFresh fishColony count
The invention discloses red yeast fish fermented by mixed strains based on lactic acid bacteria, which is made by using fresh fish blocks as a base material, and inoculating the base material with I-type mixed basic bacteria of which the colony count is 10CFUs per gram of fish and II-type mixed basic bacteria of which the colony count is 10spores per gram of fish, and subjecting the inoculated base material to main processing procedures of pickling, fermentation, drying and fumigation to obtain the finished product. The invention adopts a technical proposal that initial culture of microorganism lactic streptococci, lactobacillus bulgaricus and saccharomyces cerevisiae of a single species of the I-type mixed basic bacteria of which the colony count is 10CFUs per gram of fish and initial culture of monascus of the II-type mixed basic bacteria of which the colony count is 10spores per gram of fish are mixed and inoculate with the fish block base material, and the mixture is subjected to pickling, fermentation, drying fumigating and the like to give the red yeast fish blocks, and the technical proposal overcomes the defects that natural fermentation is uneasy to ensure the sanitation and safety of the product and has high salt content. The red yeast fish is suitable for producing various fermented fish blocks.
Owner:XIANGTAN UNIV
Fermentation production method for offal fish sausage
The invention relates to a fermentation production method for offal fish sausage, which belongs to the technical field of biological fermentation. The method comprises the following steps: using marine or fresh-water offal fish as the raw material, removing bones and taking the flesh, mixing with water, wherein the proportion of the fresh to water is 1: 0.5-1.5, homogenizing, sterilizing at 115 DEG C for 20 minutes, inoculating Aspergillus oryzae or monascus leaven, fermenting at 25-30 DEG C for 3-6 days, adding complex seasoning according to a certainty formula, uniformly stirring, pickling, injecting into the casing, sterilizing at high temperature and cooling. The fish sausage product has the advantages of rich nutrition, delicate mouthfeel and convenient eating, and has multiple health care functions of resisting oxidation, reducing blood pressure and the like. The invention can make the most of offal fish resources in China, and provides a new way for processing and converting offal fish with added value.
Owner:JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
Crab flavor mayonnaise and preparation method thereof
InactiveCN103976343AGreat tasteCreamyNatural extract food ingredientsFood ingredient functionsWater ChestnutsRapeseed
The invention discloses crab flavor mayonnaise and a preparation method thereof, and the crab flavor mayonnaise is characterized by being prepared from the following raw materials by weight: 2-3 parts of dodder, 3-4 parts of ganoderma lucidum, 4-5 parts of sweet scented osmanthus, 2-3 parts of lophatherum gracile, 4-4.5 parts of momordica grosvenori flower, 1.8-2 parts of machilus leptophylla hand.-mazz., 1-2 parts of polypodium hymenodes kunze, 3-3.5 parts of donkey hide gelatin, 60-65 parts of egg yolk, 4-5 parts of apple, 3-4 parts of asparagus lettuce, 3-4 parts of toona sinensis leaf, 4-5 parts of brown rice, 3-4 parts of red kojic rice, 4-5 parts of water chestnut, 4-5 parts of cashew nut, 7-8 parts of sweetened bean paste, 80-90 parts of rapeseed oil, 50-55 parts of crab meat, 6-7 parts of pomegranate wine, 3-4 parts of rice vinegar, 50-55 parts of milk and 6-8 parts of a nutritional additive. The crab flavor mayonnaise has good taste, is rich in milk fragrance, tastes sweet, is reasonable and scientific in formula, and can tonify the body by combination of nutrition of a variety of seafood, grains and nuts; in addition, the crab flavor mayonnaise is also added with a variety of Chinese herbal medicines, can reach the effects of tonifying kidney, nourishing liver, tonifying spleen, benefiting stomach, nourishing blood, activating blood, and lowering lipid by regular consumption, and is a kind of green healthy food.
Owner:陆开云
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