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Production method for red yeast rice with low citrinin

A production method, the technology of citrinin, is applied in the production method of low-citrinin red yeast rice. It can solve the problems of high citrinin content and achieve the effect of simple process and lower color price

Active Publication Date: 2013-03-27
CHENGUANG BIOTECH GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation method of conventional red yeast rice is to use Monascus purpureus to ferment rice. As a conventional Monascus purpureus, Monascus purpureus can also metabolize citrinin in the process of fermenting rice. Therefore, Red yeast rice also suffers from high levels of citrinin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: The production method of this low citrinin red yeast rice adopts following process steps.

[0020] Weigh 600kg of rice, soak it in water with 0.5wt% octanoic acid for 8h; drain the soaked rice until the water content is 30wt%, and then steam the rice with 0.12MPa steam for 15min. After the rice is steamed, the temperature is lowered to 52°C to inoculate the liquid strain. The strain is Monascus purpureus commonly used in the production of red yeast rice, and the inoculation amount is 10% of the dry weight of the input rice. The inoculated rice is stacked and cultivated, and then transferred to ventilated culture; water is added during the ventilated culture to ensure that the water content of the material during the period is between 50 and 60%, and 0.01wt% of EDTA-Na is added to the added water 2 (Disodium EDTA). After ventilating and cultivating for 6 days, evenly spray the hydrogen peroxide solution with a concentration of 0.01wt% on the material, the ...

Embodiment 2

[0021] Embodiment 2: The production method of this low citrinin red yeast rice adopts the following process steps.

[0022] Weigh 600kg of rice, soak it in water with 0.5wt% methyl ketone for 10h; drain the soaked rice until the water content is 30wt%, and then steam the rice with 0.12MPa steam for 10min. After the rice is steamed, the temperature is lowered to 52°C and the inoculation of the liquid strain is started. The strain is Monascus purpureus, and the inoculation amount is 10% of the dry weight of the input rice. The inoculated rice is stacked and cultivated, and then transferred to ventilated culture; water is added during the ventilated culture to ensure that the water content of the material during the period is between 50 and 60%, and 0.1wt% EDTA-Na is added to the added water 2 (Disodium EDTA). After ventilating and cultivating for 6 days, evenly spray the hydrogen peroxide solution with a concentration of 0.1wt% on the material, the spraying amount is 7% of the ...

Embodiment 3

[0023] Embodiment 3: The production method of this low citrinin red yeast rice adopts the following process steps.

[0024] Weigh 600kg of rice, soak it in water for 12h, and add 0.5wt% octanoic acid and 0.5wt% methyl ketone to the water; drain the soaked rice until the water content is 32wt%, then steam the rice with 0.12MPa steam 20min. After the rice was steamed, the temperature was lowered to 53°C and the inoculation of the liquid strain was started. The strain was Monascus purpureus, and the inoculation amount was 12% of the dry weight of the input rice. The inoculated rice is stacked and cultivated, and then transferred to ventilated culture; water is added during the ventilated culture to ensure that the water content of the material during the period is between 55% and 65%, and the added water is added with 0.1wt% EDTA-Na 2 (Disodium EDTA). After ventilating and cultivating for 5 days, evenly spray the hydrogen peroxide solution with a concentration of 0.1wt% on the ...

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Abstract

The invention discloses a production method for red yeast rice with low citrinin. The red yeast rice with low citrinin is made by using monascus purpureus fermented rice. The method comprises the following processing steps that (1) cleaned rice is immersed in water with a citrinin inhibitor added therein; (2) the immersed rice is transferred into ventilated culture after the processes of water draining, rice steaming, cooling, inoculating and trick layer culturing, wherein the water content of the material is maintained within 50 wt%-70 wt% by complementally adding water during the ventilated culture, and a metal chelating agent is added in the complementally-added water; and that (3) the red yeast rice with low citrinin is obtained by adding an oxidizing agent in the material to remove the citrinin from the red yeast rice before the ventilated culture is finished and drying discharged materials after the ventilated culture is finished. The synthesis of the citrinin can be controlled by adding the citrinin inhibitor in rice water, controlling the water content of the culture, adding the metal chelating agent in the complementary water, and the like; and the red yeast rice with low citrinin can be obtained by further removing the citrinin through the oxidizing agent at a late period of the fermentation.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation and relates to a production method of red yeast rice with low citrinin content. Background technique [0002] Citrinin is a mycotoxin produced by certain strains of Penicillium and Aspergillus, which was first isolated and purified in 1931. When Carlton tested it as an antibiotic in 1979, it was found that it had significant nephrotoxicity to experimental animals. Later, it was found that it could cause nephrotoxicity and carcinogenicity in many animals. [0003] The contamination of citrinin poses a hazard to the health of consumers. In 1999, the Japanese Ministry of Health and Welfare established a limit of citrinin content of less than 0.2 μg / g in Monascus pigment. In the report from Japan at the "2000 Oriental Monascus International Symposium", this standard was used to measure 3 samples of red yeast pigment from China, and the results showed that citrinin all exceeded the sta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/015A23L1/105A23L5/20A23L7/104
Inventor 王轩任庆海武亚明暴海军李晓阳
Owner CHENGUANG BIOTECH GRP CO LTD
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