A method for reducing citrinin content in red yeast rice and preparing red yeast rice wine

Abstract

The invention discloses a method of reducing citrinin content in red rice and preparing red rice wine. The method of reducing citrinin content in red rice comprises the following steps: compounding soy sauce flavor type yeast for making hard liquor, fen-flavor high temperature yeast for making hard liquor, fen-flavor medium temperature yeast for making hard liquor and highly flavored type yeast through ultrasonic crushing treatment to obtain pre-treated yeast compound yeast; compounding the yeast without ultrasonic crushing treatment to obtain original yeast compound yeast; compounding the twoto obtain final yeast mixed yeast; adding scabish pollen powder after steam explosion treatment into water, and adding laccase for enzymolysis treatment to obtain a pre-treated scabish flower liquid;inoculating a monascus seed liquid which is activated into a culture liquid to ferment for 2-2.5d; and then adding the final mixed yeast and the pre-treated scabish flower liquid to ferment for 5-6dto obtain a monascus fermentation liquid, the citrinin content of which is reduced, and the red rice wine is obtained after the monascus fermentation liquid is filtered and then blended with fen-flavor base liquor. The citrinin content in red rice is reduced by controlling metabolism of monascus.

Description

technical field [0001] The invention belongs to the field of brewing engineering, in particular to a method for reducing the citrinin content in red yeast rice and preparing red yeast rice 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 strength, 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 known as citrinin, was first discovered to be p...

AI Technical Summary

Problems solved by technology

[0004] 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