A method for reducing the yield of citrinin in red yeast rice and preparing health-care red yeast rice wine

Abstract

The invention discloses a method for reducing the output of citrinin in red yeast rice and preparing health-care red yeast rice wine, belonging to the field of brewing engineering. The method for reducing the output of citrinin in red yeast rice comprises the following steps: inoculating monascus seed liquid into the culture liquid, adding cocoons wrapped with silkworm chrysalis powder, and fermenting for 2-3 days; adding pretreated medium-temperature Daqu, and fermenting for 2-3 days; The mash quality adsorbed the sphagnum moss powder of quinoa hydrolysis filtrate, fermented for 6-8 days; added glucose, and fermented for 3-5 days to obtain Monascus fermented liquid with reduced citrinin yield. The health-care red koji wine is obtained by filtering the monascus fermented liquid. The invention effectively controls the metabolism of the monascus fungus through the slow release of the nitrogen source, reduces the output of the citrinin in the red yeast rice, and obtains high-quality health-care kudzu root red yeast rice wine with low citrinin content and high monacolin content.

Description

technical field [0001] The invention belongs to the field of brewing engineering, and in particular relates to a method for reducing citrinin yield in red yeast rice and preparing health-care 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 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 known as citrinin, was first dis...

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