A method for reducing citrinin content in pigment produced by Monascus bacterium and preparing health-care red koji wine

A technology of citrinin and monascus, which is applied in the fields of reducing the content of citrinin in the pigment produced by monascus and preparing health-care red yeast wine, can solve the safety problem, the citrinin cannot be effectively controlled, and the external export trade Restrictions and other issues to achieve good health care effects and reduce the output of citrinin

Active Publication Date: 2021-03-16
HUBEI UNIV OF TECH
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  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

[0003] my country's red yeast rice has a long history of production and application, and the scale is constantly expanding. However, because citrinin cannot be effectively controlled in red yeast rice products, there are potential safety problems in red yeast rice products, and it has caused great damage to the export trade of red yeast rice in my country. big limit

Method used

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Comparison scheme
Effect test

Embodiment 1

[0023] 1. Materials and equipment

[0024] Monascus: Monascus CCTCC AF93208 strain. Fragrance-type medium-temperature Daqu: Liangshan Changjiu Biological Koji Co., Ltd. Quinoa: Beijing Tianci Quinoa Development Co., Ltd. BF7658-α-amylase (solid): 1000u / g, Xingtai Wanda Biological Engineering Co., Ltd. Coconut shell activated carbon: Gongyi Xinrui Water Purification Material Co., Ltd.

[0025] Ultrasonic Crusher LC-N-4.3: Ningbo Licheng Instrument Co., Ltd. Steam blasting machine QB-200: Hebi Zhengdao Heavy Machinery Factory.

[0026] 2. Method

[0027] (1) Raw material pretreatment

[0028] Pretreatment of distiller's koji: Take a medium-temperature koji with a fragrance type, and ultrasonically crush it with an ultrasonic crusher for 20 minutes to obtain a pretreated medium-temperature koji with a fragrance type.

[0029] Cocoon-wrapped silkworm chrysalis powder: the silkworm chrysalis is pulverized with a pulverizer, passed through a 20-mesh sieve after being crushed,...

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Abstract

The invention discloses a method for reducing content of citrinin in monascus production pigment and preparing a health-care red rices wine, and belongs to the field of wine brewing. The method for reducing the content of the citrinin in the monascus production pigment comprises the following steps of inoculating an activated monascus seed liquid into a culture liquid, adding steam-blast radix puerariae powder and silkworm cocoon coated with silkworm chrysalis meal, and fermenting for 2 to 2.5d; adding ultrasonic-crushed Fen-flavor medium-temperature distillers' grains and activated carbon which is used for absorbing a quinoa hydrolysis (amylase hydrolysis) filtering liquid, and fermenting for 6 to 7d, so as to obtain monascus fermenting liquid with low content of citrinin; filtering the fermenting liquid, and blending with Fen-flavor base wine, so as to obtain the health-care red rice wine. The method has the advantages that the good health-care effect is realized when the radix puerariae is used for producing the health-care red rice wine; by slowly releasing a nitrogen source, the metabolism of the monascus is controlled, the output of the citrinin in the monascus is reduced, and the high-quality health-care red rice wine is obtained.

Description

technical field [0001] The invention belongs to the field of brewing engineering, and in particular relates to a method for reducing the citrinin content in the pigment produced by Monascus bacterium and preparing health-care red koji wine. Background technique [0002] Monascus pigment is a natural pigment produced during the growth and metabolism of Monascus. It is widely used in food coloring in my country because of its bright red color, strong tinting power, good stability, and natural taste. Monascus pigment also has a variety of biological activities, such as the obvious inhibitory effect on some conditions-induced carcinogenic effects. In 1995, French scholar BLANC P J confirmed that Monascus purpureus (Monascus purpureus) CBS 109.07 and (Monascus ruber van Tieghem) also produced Monascidin A during pigment metabolism, and confirmed that the substance was a mycotoxin-citrinin, which caused people to Concerns about the safety of Monascus pigment. Citrinin, also know...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14A23L5/20C12G3/026C12G3/055C12G3/05C12R1/66
CPCA23L5/20C12G3/02C12N1/14
Inventor 薛栋升周方谱曾徐浩
Owner HUBEI UNIV OF TECH
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