Novel monascus strain and monascus corn food prepared from same

A technology of red yeast rice and red yeast rice, applied in the field of new red yeast rice strains and the red yeast rice grain food prepared by it, can solve the problem of difficult control of red yeast rice production, unsynchronized rawness of bread flour and flour, bread crumbs high cost

Inactive Publication Date: 2010-02-17
山东中惠生物科技股份有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

We feel that the cost of bread crumbs is high, the production of red yeast rice is difficult to control, and the rawness and maturity of bread flour and flour are not synchronized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Embodiment 1, preparation and application of red yeast rice, raw glutinous rice food.

[0046] Raw rice or raw glutinous rice is used as raw material, and the prepared bacteria are inserted into it, and it is obtained through the process of making red yeast rice. Its preparation method and its application include the following steps:

[0047] 1), prepare red yeast rice seeds:

[0048] 1.1) Strain test tube slant culture: the new Monascus strain of the present invention was cultured on a slant at 35° C. to 37° C. for 6 to 7 days to obtain slant spores. The composition of the medium is: yeast extract 2g, sucrose 2g, malt extract 10g, KH 2 PO 4 0.5g, MgSO 4 ·7H 2 O 0.5g, agar 20g, add water and stir to 1000ml, the pH is natural.

[0049] 1.2), shake flask liquid seed culture; the composition of culture solution, by weight percentage, comprises rice flour 3.5%~4.0%, soybean flour 0.2%~0.5%, glucose 2%~2.5%, (NH 4 ) 2 SO 4 0.2%~0.25%, MgSO 4 ·7H 2 O 0.02%~0.025%, ...

Embodiment 2

[0058] Embodiment 2, preparation and application of red yeast rice raw wheat food.

[0059] Raw wheat is used as raw material, and the prepared bacteria are inserted into it, and it is obtained through the process of making red yeast rice.

[0060] Its preparation method and application include the following steps:

[0061] 1), solid medium: refined raw wheat, add 25-28wt% of the weight of raw wheat acidic pure water with a pH of 4.0-4.5, mix well, let it stand for 30-80 minutes, so that the acidic water can fully enter the raw wheat; wherein the acidic pure The pH of the water is adjusted by the complex acid described in step 2.1) of Example 1.

[0062] 2), solid thick-layer ventilated fermentation: the above-mentioned raw wheat solid culture material is evenly inserted into the mature secondary seed liquid prepared according to the method of embodiment 1 step 1), the inoculum size is 10-15wt%, and it is put into the fermentation tank. When the material temperature is 30°C-...

Embodiment 3

[0066] Embodiment 3, preparation and application of red yeast rice raw oatmeal food.

[0067] It is obtained through the process of making red yeast rice by using compressed raw oats as raw materials and inserting the prepared strains.

[0068] Its preparation method and application include the following steps:

[0069] 1.), solid medium: refined raw oatmeal, obtained by pressing raw oatmeal, adding acidic pure water with a weight of 26-30wt% of raw oatmeal and a pH of 4.0-4.5, mixing well, and standing for 60-120 minutes , so that the acidic water fully enters the raw oats; wherein the pH of the purified water is regulated by the same complex acid as in Example 1 step 2.1).

[0070] 2), solid thick-layer ventilated fermentation; the above-mentioned raw oatmeal solid culture material is evenly inserted into the mature secondary seed liquid prepared according to the method of embodiment 1 step 1), the inoculum size is 10-15wt%, and it is put into the fermentation tank. When t...

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Abstract

The invention provides a novel monascus strain which is named as monascus anka through classification, is preserved in CGMCC, and has the preservation number of CGMCC No. 3285. The invention also provides monascus corn food prepared by fermenting the strain and a preparation method thereof. The novel monascus strain can secrete raw amylase, and can grow and ferment on raw crops. The monascus cornfood is prepared by fermenting the novel monascus strain; and multiple problems in the prior art can be solved while the nutritive value is ensured to be unchanged.

Description

technical field [0001] The invention relates to a new red yeast strain and a red yeast grain food prepared by fermentation of the new strain. Background technique [0002] my country's red yeast rice grain food has a long history. The natural red color symbolizes harmony and joy, is rich in nutrients, and is easy to digest and absorb. It is deeply loved by the people. In ancient times, there were red yeast rice wine, red yeast rice porridge, etc., and until recently there was a patent application for (cooked) highland barley red yeast rice. In particular, red yeast rice porridge has a wide range of applications and has always been popular among the people. However, the red yeast rice used in red yeast rice porridge is traditional red yeast rice made from steamed rice. "Put them together to make porridge, and the chewing feeling of the two is not very consistent; if it is raw japonica rice and raw red yeast rice, it can be boiled together to make porridge, because the two "r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14A23L1/105A23L1/29C12R1/645A23L7/104A23L33/00
Inventor 赵吉兴贺强之
Owner 山东中惠生物科技股份有限公司
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