阅读说明：本技术 一种功能性红曲固体发酵工艺 (Functional red yeast solid fermentation process ) 是由 陈剑宁 于 2020-12-02 设计创作，主要内容包括：本发明属于微生物发酵技术领域,尤其是一种功能性红曲固体发酵工艺,包括如下步骤：步骤一、原材料准备；原材料包括红曲菌种、老玉米、稻米、小黄米、糯米、山泉水和粮食酒曲,步骤二、制备；将稻米用山泉水浸泡,用山泉水对老玉米进行反复清洗干净备用,用山泉水对小黄米和糯米进行清洗干净备用,步骤三、高温蒸熟；准备制曲桶,将稻米、小黄米和糯米倒入制曲桶内,对稻米、小黄米和糯米进行高温蒸熟。该功能性红曲固体发酵工艺,通过设置采用微波干燥,达到了实现对发酵产物的干燥效率高,干燥均匀,以及可以精准控制发酵产物中的水分含量,进而在本发明制作的鱼饵接触到水时,降低鱼饵在水中划开速度的效果。(The invention belongs to the technical field of microbial fermentation, and particularly relates to a functional red yeast solid fermentation process, which comprises the following steps: step one, preparing raw materials; the raw materials comprise red yeast rice strains, old corns, rice, millet, sticky rice, spring water and grain distiller's yeast, and the second step is to prepare the raw materials; soaking rice in spring water, repeatedly cleaning old corn with the spring water for later use, cleaning millet and glutinous rice with the spring water for later use, and steaming at high temperature; preparing a starter propagation barrel, pouring the rice, the millet and the sticky rice into the starter propagation barrel, and steaming the rice, the millet and the sticky rice at high temperature. According to the functional red yeast solid fermentation process, the microwave drying is adopted, so that the drying efficiency of the fermentation product is high, the fermentation product is dried uniformly, the moisture content in the fermentation product can be accurately controlled, and the scratching speed of the bait in water is reduced when the bait prepared by the method disclosed by the invention is contacted with water.)

1. A functional red yeast solid fermentation process is characterized in that: the method comprises the following steps:

step one, preparing raw materials; the raw materials comprise red yeast rice strain, old corn, rice, millet, glutinous rice, spring water and grain distiller's yeast;

step two, preparation; soaking rice in spring water, repeatedly cleaning old corn with spring water for use, and cleaning millet and glutinous rice with spring water for use;

step three, steaming at high temperature; preparing a starter propagation barrel, pouring the rice, the millet and the sticky rice into the starter propagation barrel, and steaming the rice, the millet and the sticky rice at high temperature;

step four, starting starter propagation; adding clean old corn, red yeast rice strain and grain distiller's yeast into a starter propagation barrel, uniformly stirring and mixing, and adding warm boiled water fired by spring water into the starter propagation barrel after uniformly stirring;

step five, fermentation; covering and sealing the starter propagation barrel;

sixthly, discharging and drying; drying the fermentation product treated in the fifth step;

step seven, granulation; and putting the dried fermentation product in the step six into granulator equipment for granulation.

2. The functional red yeast solid fermentation process according to claim 1, characterized in that: in the first step, the monascus strain is a functional monascus strain of MonacolinK, the old corn is the complete corn with spores, the rice is long-grain rice, and the glutinous rice is opaque glutinous rice without white core.

3. The functional red yeast solid fermentation process according to claim 1, characterized in that: in the first step, 1 to 5 percent of red yeast strains, 10 to 11 percent of old corns, 10 to 11 percent of rice, 10 to 11 percent of glutinous rice, 35 to 40 percent of spring water, 10 to 12 percent of millet and 10 to 24 percent of grain distiller's yeast are adopted.

4. The functional red yeast solid fermentation process according to claim 1, characterized in that: and in the second step, the rice is cleaned by using spring water, and then is soaked for 2-8 hours by using the spring water after being cleaned.

5. The functional red yeast solid fermentation process according to claim 1, characterized in that: in the third step, the rice, the millet and the sticky rice are steamed at the temperature of 60-70 ℃ for 0.8-1 h and then naturally cooled to 37-40 ℃ at room temperature after being steamed.

6. The functional red yeast solid fermentation process according to claim 1, characterized in that: the warm boiled water in the fourth step is boiled to 100 ℃ and then naturally cooled to 37-40 ℃.

7. The functional red yeast solid fermentation process according to claim 1, characterized in that: in the fourth step, the water level of the warm boiled water in the starter propagation barrel is the same as the liquid level of the old corn.

8. The functional red yeast solid fermentation process according to claim 1, characterized in that: and in the fifth step, the surface of the starter propagation barrel is sealed in a seamless mode, and the sealing time is 24-36 h.

9. The functional red yeast solid fermentation process according to claim 1, characterized in that: and in the sixth step, microwave drying is adopted for drying, the inlet temperature is 68-88 ℃, the outlet temperature is 48-68 ℃, and the moisture content in the fermentation product is dried to be less than 5%.

10. The functional red yeast solid fermentation process according to claim 1, characterized in that: and seventhly, granulating the fish bait by using granulator equipment to obtain a spherical bait, wherein bait holes for conveniently threading bait lines are formed in the upper surface of the fish bait.

Technical Field

The invention relates to the technical field of microbial fermentation, in particular to a functional red yeast solid fermentation process.

Background

Red yeast rice, alias: monascus and red wine lees are long-history Chinese herbal medicines, are red yeast rice formed by parasitizing mycelia of monascus of aspergillus in the family of aspergillus on japonica rice, are colorless at the initial stage and gradually become red, and are purple-red after aging.

At present when functional red rice solid and other bait raw materials through fermentation completion mix and bait, it is the person of fishing usually after buying the red rice to all be that the person of fishing is adding water mixing stirring with red rice and other bait raw materials by oneself, but the person of fishing is at manual system bait stirring in-process, it is difficult even to easily lead to red rice and other bait raw materials to mix, and the person of fishing can't accurate control water addition's quantity, simultaneously, if the person of fishing is at the beginning before with system bait when opening system bait, it just adds some water into to have mixed what has even the cause of various raw materials, just it is many to lead to the absorbed moisture of bait very easily, so, the bait will become very soft, in case contact with water, the speed of dissolving will be very fast.

Disclosure of Invention

Based on the technical problems that the red yeast rice and other bait raw materials are difficult to mix uniformly and the fisher cannot accurately control the amount of added water in the manual bait stirring process of the existing fisher, the invention provides a functional red yeast rice solid fermentation process.

The invention provides a functional red yeast solid fermentation process, which comprises the following steps:

step one, preparing raw materials; the raw materials comprise red yeast rice strain, old corn, rice, millet, glutinous rice, spring water and grain distiller's yeast;

step two, preparation; soaking rice in spring water, repeatedly cleaning old corn with spring water for use, and cleaning millet and glutinous rice with spring water for use;

step three, steaming at high temperature; preparing a starter propagation barrel, pouring the rice, the millet and the sticky rice into the starter propagation barrel, and steaming the rice, the millet and the sticky rice at high temperature;

step four, starting starter propagation; adding clean old corn, red yeast rice strain and grain distiller's yeast into a starter propagation barrel, uniformly stirring and mixing, and adding warm boiled water fired by spring water into the starter propagation barrel after uniformly stirring;

step five, fermentation; covering and sealing the starter propagation barrel;

sixthly, discharging and drying; drying the fermentation product treated in the fifth step;

step seven, granulation; and putting the dried fermentation product in the step six into granulator equipment for granulation.

Preferably, in the first step, the monascus strain is a functional monascus strain of monacolinK, the old corn is the whole corn kernel old corn with spores, the rice is long-grain rice, and the glutinous rice is opaque glutinous rice without white core.

Preferably, in the first step, the red yeast rice strain accounts for 1% -5%, the old corn accounts for 10% -11%, the rice accounts for 10% -11%, the glutinous rice accounts for 10% -11%, the spring water accounts for 35% -40%, the millet accounts for 10% -12%, and the grain distiller's yeast accounts for 10% -24%.

Preferably, in the second step, the rice is washed by the mountain spring water, and then is soaked for 2 to 8 hours by the mountain spring water after being washed.

Preferably, in the third step, the rice, the millet and the sticky rice are steamed at the temperature of 60-70 ℃ for 0.8-1 h, and then naturally cooled to 37-40 ℃ at room temperature after being steamed.

Preferably, warm boiled water in the fourth step is boiled to 100 ℃ and then naturally cooled to 37-40 ℃.

Preferably, the water level of the boiled water in the starter propagation barrel in the fourth step is the same as the liquid level of the old corn.

Preferably, in the fifth step, the surface of the starter propagation barrel is sealed seamlessly, and the sealing time is 24h-36 h.

Preferably, the drying in the sixth step adopts microwave drying, the inlet temperature is 68-88 ℃, the outlet temperature is 48-68 ℃, and the moisture content in the fermentation product is dried to be less than 5%.

Preferably, in the seventh step, the fish bait granulated by the granulator device is spherical, and the upper surface of the fish bait is provided with a bait line hole for conveniently threading a bait line.

The beneficial effects of the invention are as follows:

1. by adopting microwave drying, the effects of realizing high drying efficiency and uniform drying of the fermentation product, accurately controlling the moisture content in the fermentation product and reducing the scratching speed of the bait in water when the bait prepared by the invention is contacted with water are achieved.

2. Carry out the granulation through setting up granulator equipment, reached and realized carrying out the granulation to the fermentation product of drying, made into the bait of spheroidicity form with the fermentation product of drying, realized to the red yeast rice bacterial with old maize, rice, millet, sticky rice, mountain spring water and grain distiller's yeast raw materials misce bene to the person of fishing of being convenient for can directly carry out the effect of fishing.

Detailed Description

In order to facilitate a better understanding of the invention, the following examples are given to illustrate, but not to limit the scope of the invention.

A functional red yeast solid fermentation process comprises the following steps:

step one, preparing raw materials; the raw materials comprise red yeast rice strain, old corn, rice, millet, glutinous rice, spring water and grain distiller's yeast;

further, in the first step, the monascus strain is a functional monascus strain of monacolinK, the old corn is the complete corn grain old corn with spores, the rice is long grain rice, and the glutinous rice is opaque glutinous rice without white core.

Further, in the first step, the red yeast rice strain accounts for 1% -5%, the old corn accounts for 10% -11%, the rice accounts for 10% -11%, the glutinous rice accounts for 10% -11%, the spring water accounts for 35% -40%, the millet accounts for 10% -12%, and the grain distiller's yeast accounts for 10% -24%.

Step two, preparation; soaking rice in spring water, repeatedly cleaning old corn with spring water for use, and cleaning millet and glutinous rice with spring water for use;

further, in the second step, the rice is washed by the spring water, and then is soaked in the spring water for 2 to 8 hours after being washed.

Step three, steaming at high temperature; preparing a starter propagation barrel, pouring the rice, the millet and the sticky rice into the starter propagation barrel, and steaming the rice, the millet and the sticky rice at high temperature;

further, in the third step, the rice, the millet and the sticky rice are steamed at the temperature of 60-70 ℃ for 0.8-1 h, and then naturally cooled to 37-40 ℃ at room temperature after being steamed.

Step four, starting starter propagation; adding clean old corn, red yeast rice strain and grain distiller's yeast into a starter propagation barrel, uniformly stirring and mixing, and adding warm boiled water fired by spring water into the starter propagation barrel after uniformly stirring;

furthermore, warm boiled water in the fourth step is boiled to 100 ℃ and then naturally cooled to 37-40 ℃.

Furthermore, the water level of the boiled water in the starter propagation barrel in the fourth step is the same as the liquid level of the old corn.

Step five, fermentation; covering and sealing the starter propagation barrel;

further, in the fifth step, the surface of the starter propagation barrel is sealed in a seamless mode, and the sealing time is 24-36 h.

Sixthly, discharging and drying; drying the fermentation product treated in the fifth step;

further, in the sixth step, microwave drying is adopted for drying, the inlet temperature is 68-88 ℃, the outlet temperature is 48-68 ℃, and the moisture content in the fermentation product is dried to be less than 5%.

By adopting microwave drying, the effects of realizing high drying efficiency and uniform drying of the fermentation product, accurately controlling the moisture content in the fermentation product and reducing the scratching speed of the bait in water when the bait prepared by the invention is contacted with water are achieved.

Step seven, granulation; and putting the dried fermentation product in the step six into granulator equipment for granulation.

And further, in the seventh step, the fish bait granulated by the granulator is spherical, and bait holes for conveniently threading bait threads are formed in the upper surface of the fish bait.

Carry out the granulation through setting up granulator equipment, reached and realized carrying out the granulation to the fermentation product of drying, made into the bait of spheroidicity form with the fermentation product of drying, realized to the red yeast rice bacterial with old maize, rice, millet, sticky rice, mountain spring water and grain distiller's yeast raw materials misce bene to the person of fishing of being convenient for can directly carry out the effect of fishing.

Example one

A functional red yeast solid fermentation process comprises the following steps:

step one, preparing raw materials; the raw materials comprise red yeast rice strain, old corn, rice, millet, glutinous rice, spring water and grain distiller's yeast;

further, in the first step, the monascus strain is a functional monascus strain of monacolinK, the old corn is the complete corn grain old corn with spores, the rice is long grain rice, and the glutinous rice is opaque glutinous rice without white core.

Further, in the first step, 3% of red yeast rice strains, 10% of old corn, 10% of rice, 10% of glutinous rice, 35% of spring water, 10% of small yellow rice and 22% of grain distiller's yeast.

Step two, preparation; soaking rice in spring water, repeatedly cleaning old corn with spring water for use, and cleaning millet and glutinous rice with spring water for use;

further, in the second step, the rice is washed by the mountain spring water, and then is soaked in the mountain spring water for 2 hours after being washed.

Step three, steaming at high temperature; preparing a starter propagation barrel, pouring the rice, the millet and the sticky rice into the starter propagation barrel, and steaming the rice, the millet and the sticky rice at high temperature;

further, in the third step, the rice, the millet and the sticky rice are steamed at the temperature of 60 ℃ for 0.8h, and then naturally cooled to 37 ℃ at room temperature after being steamed.

Step four, starting starter propagation; adding clean old corn, red yeast rice strain and grain distiller's yeast into a starter propagation barrel, uniformly stirring and mixing, and adding warm boiled water fired by spring water into the starter propagation barrel after uniformly stirring;

furthermore, warm boiled water in the fourth step is boiled to 100 ℃ and then naturally cooled to 37 ℃.

Furthermore, the water level of the boiled water in the starter propagation barrel in the fourth step is the same as the liquid level of the old corn.

Step five, fermentation; covering and sealing the starter propagation barrel;

further, in the fifth step, the surface of the starter propagation barrel is sealed in a seamless mode, and the sealing time is 24 hours.

Sixthly, discharging and drying; drying the fermentation product treated in the fifth step;

further, in the sixth step, microwave drying is adopted for drying, the inlet temperature is 68 ℃, the outlet temperature is 48 ℃, and the moisture content in the fermentation product is dried to be less than 5%.

By adopting microwave drying, the effects of realizing high drying efficiency and uniform drying of the fermentation product, accurately controlling the moisture content in the fermentation product and reducing the scratching speed of the bait in water when the bait prepared by the invention is contacted with water are achieved.

Step seven, granulation; and putting the dried fermentation product in the step six into granulator equipment for granulation.

And further, in the seventh step, the fish bait granulated by the granulator is spherical, and bait holes for conveniently threading bait threads are formed in the upper surface of the fish bait.

Carry out the granulation through setting up granulator equipment, reached and realized carrying out the granulation to the fermentation product of drying, made into the bait of spheroidicity form with the fermentation product of drying, realized to the red yeast rice bacterial with old maize, rice, millet, sticky rice, mountain spring water and grain distiller's yeast raw materials misce bene to the person of fishing of being convenient for can directly carry out the effect of fishing.

Example two

A functional red yeast solid fermentation process comprises the following steps:

step one, preparing raw materials; the raw materials comprise red yeast rice strain, old corn, rice, millet, glutinous rice, spring water and grain distiller's yeast;

further, in the first step, the monascus strain is a functional monascus strain of monacolinK, the old corn is the complete corn grain old corn with spores, the rice is long grain rice, and the glutinous rice is opaque glutinous rice without white core.

Further, in the first step, 5% of red yeast rice strains, 11% of old corn, 11% of rice, 11% of glutinous rice, 40% of spring water, 12% of millet and 10% of grain distiller's yeast.

Step two, preparation; soaking rice in spring water, repeatedly cleaning old corn with spring water for use, and cleaning millet and glutinous rice with spring water for use;

further, in the second step, the rice is washed by the mountain spring water, and then is soaked in the mountain spring water for 4 hours after being washed.

Step three, steaming at high temperature; preparing a starter propagation barrel, pouring the rice, the millet and the sticky rice into the starter propagation barrel, and steaming the rice, the millet and the sticky rice at high temperature;

further, in the third step, the rice, the millet and the sticky rice are steamed at 65 ℃ for 1h and then naturally cooled to 40 ℃ at room temperature after being steamed.

Step four, starting starter propagation; adding clean old corn, red yeast rice strain and grain distiller's yeast into a starter propagation barrel, uniformly stirring and mixing, and adding warm boiled water fired by spring water into the starter propagation barrel after uniformly stirring;

furthermore, warm boiled water in the fourth step is boiled to 100 ℃ and then naturally cooled to 40 ℃.

Furthermore, the water level of the boiled water in the starter propagation barrel in the fourth step is the same as the liquid level of the old corn.

Step five, fermentation; covering and sealing the starter propagation barrel;

further, in the fifth step, the surface of the starter propagation barrel is sealed in a seamless mode, and the sealing time is 36 h.

Sixthly, discharging and drying; drying the fermentation product treated in the fifth step;

further, in the sixth step, microwave drying is adopted for drying, the inlet temperature is 88 ℃, the outlet temperature is 60 ℃, and the moisture content in the fermentation product is dried to be less than 5%.

By adopting microwave drying, the effects of realizing high drying efficiency and uniform drying of the fermentation product, accurately controlling the moisture content in the fermentation product and reducing the scratching speed of the bait in water when the bait prepared by the invention is contacted with water are achieved.

Step seven, granulation; and putting the dried fermentation product in the step six into granulator equipment for granulation.

And further, in the seventh step, the fish bait granulated by the granulator is spherical, and bait holes for conveniently threading bait threads are formed in the upper surface of the fish bait.

Carry out the granulation through setting up granulator equipment, reached and realized carrying out the granulation to the fermentation product of drying, made into the bait of spheroidicity form with the fermentation product of drying, realized to the red yeast rice bacterial with old maize, rice, millet, sticky rice, mountain spring water and grain distiller's yeast raw materials misce bene to the person of fishing of being convenient for can directly carry out the effect of fishing.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.