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Method for preparing high-color-value red rice product based on solid state fermentation

A solid-state fermentation, high color value technology, applied in the field of microbial fermentation, can solve the problems such as high color value red yeast rice products that have not yet been seen, and achieve the effects of enriching nutritional value, short preparation period, and highlighting the role of medical care.

Active Publication Date: 2015-06-10
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, no Monascus sorghum T3 ( Monascus kaoliang T3) is a research report on the use of fermented strains to prepare red yeast rice products with high color value
However, there is no research report on the preparation of red yeast rice products with high color value using red rice as the main solid-state fermentation substrate

Method used

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  • Method for preparing high-color-value red rice product based on solid state fermentation
  • Method for preparing high-color-value red rice product based on solid state fermentation
  • Method for preparing high-color-value red rice product based on solid state fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0084] The Monascus sorghum T3 ( Monascus kaoliang T3) The composition of the solid-state fermentation medium is:

[0085] 100g red rice;

[0086] Fructose 0.54%;

[0087] Ammonium chloride 0.06%;

[0088] Magnesium sulfate 0.20%;

[0089] Potassium dihydrogen phosphate 0.30%;

[0090] 0.05% (w / v) lactic acid-water solution was used to control the initial moisture content of the medium to 38.02%.

[0091] Preparation method of solid-state fermentation medium: Weigh red rice, fructose, ammonium chloride, magnesium sulfate and potassium dihydrogen phosphate into a 1000mL Erlenmeyer flask in sequence, and adjust the medium with 0.05% (w / v) lactic acid-water solution Initial moisture content, eight layers of gauze plus two layers of kraft paper, autoclave at 121°C for 30 minutes, and obtain Monascus sorghum T3 ( Monascus kaoliang T3) solid-state fermentation medium.

[0092] Preparation method of red yeast rice with high color value: After the sterilized solid medi...

Embodiment 2

[0094] Similar to Example 1, its difference is that the composition of solid-state fermentation medium is:

[0095] 100g red rice;

[0096] Fructose 0.60%;

[0097] Ammonium chloride 0.07%;

[0098] Magnesium sulfate 0.20%;

[0099] Potassium dihydrogen phosphate 0.30%;

[0100] 0.05% (w / v) lactic acid-water solution was used to control the initial moisture content of the medium to 42.29%.

[0101] Preparation method of solid-state fermentation medium: Weigh red rice, fructose, ammonium chloride, magnesium sulfate and potassium dihydrogen phosphate into a 1000mL Erlenmeyer flask in sequence, and adjust the medium with 0.05% (w / v) lactic acid-water solution Initial moisture content, eight layers of gauze plus two layers of kraft paper, sterilized at 121°C for 30 minutes. Shake the sterilized solid medium after cooling down slightly, inoculate according to 12.5% ​​inoculum amount, after the inoculated red rice is fully shaken, put it in a constant temperature incubator at 3...

Embodiment 3

[0103]Similar to Example 1, its difference is that the composition of solid-state fermentation medium is:

[0104] 100g red rice;

[0105] Fructose 0.80%;

[0106] Ammonium chloride 0.11%;

[0107] Magnesium sulfate 0.20%;

[0108] Potassium dihydrogen phosphate 0.30%;

[0109] Use 0.05% (w / v) lactic acid-water solution to control the initial moisture content of the medium to 55%. Preparation method of solid-state fermentation medium: Weigh red rice, fructose, ammonium chloride, magnesium sulfate and potassium dihydrogen phosphate into a 1000mL Erlenmeyer flask in sequence, and adjust the medium with 0.05% (w / v) lactic acid-water solution Initial moisture content, eight layers of gauze plus two layers of kraft paper, sterilized at 121°C for 30 minutes. Shake the sterilized solid medium after cooling down slightly, inoculate according to 12.5% ​​inoculum amount, after the inoculated red rice is fully shaken, put it in a constant temperature incubator at 30°C for 10 days, a...

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Abstract

The invention discloses a method for preparing a high-color-value red rice product based on solid state fermentation and relates to a solid state fermentation media component and a preparation method thereof capable of remarkably improving the pigment yield of sorghum pigment monascus T3 (Monascus kaoliang T3). The main fermentation substrate in the solid state fermentation media component is red rice, meanwhile, a small amount of fructose (0.1%-1.0%), ammonium chloride (0.01%-0.45%), magnesium sulfate (0.05%-0.5%) and monopotassium phosphate (0.1%-0.5%) are added, 0.01%-0.1% (w / v) of lactic acid-aqueous solution is adopted to control the initial moisture content of the medium to be 25-55%, and then the solid state fermentation media of the sorghum pigment monascus T3 (Monascus kaoliang T3) can be obtained after sterilization. In the process of preparing high-color-value red rice, sorghum pigment monascus T3(Monascus kaoliang T3) spore suspension is inoculated to the cooled solid state fermentation medium for cultivation, and finally, the high-color-value red rice product is obtained after fermentation products are dried.

Description

technical field [0001] The invention belongs to the field of microbial fermentation, and relates to a high-yield pigment strain Monascus sorghum T3 ( Monascus kaoliang T3) solid-state fermentation medium and the preparation method of the red yeast rice product with high color value. Background technique [0002] Red yeast rice is also called danqu. The traditional method of red yeast rice is to use rice as raw material, inoculated with red yeast rice and fermented in solid state. It has dual-use value for medicine and food. Monascus belongs to the kingdom Fungi taxonomically, Ascomycota, Euascomycetes, Ascomycetes, Monascus family, Monascus genus. [0003] Red yeast rice has a long history in my country and is mainly used in wine making, traditional Chinese medicine and food additives. It is widely used in Fujian, Zhejiang, Jiangxi, Guangdong and Taiwan in my country, mainly used in wine making, traditional Chinese medicine and food additives. Red yeast rice has a variety...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12P1/02C12R1/645
CPCC12P1/02C12N1/145C12R2001/645
Inventor 吕旭聪刘斌童爱均李燕林占熺李鑫赵立娜
Owner FUJIAN AGRI & FORESTRY UNIV
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