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Monascus-nata complex and preparation method thereof

A technology of coconut palm fruit and red yeast rice, applied in the field of red yeast coconut palm fruit and preparation thereof, can solve problems such as unreported research on coconut palm fruit, and achieve the effects of preventing colon cancer, reducing cholesterol, and improving stomach and intestines.

Active Publication Date: 2012-08-15
海南椰国热带水果食品加工有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are many literature reports on the production of Monascus pigment and Monaconlin K by the fermentation of Monascus or by the fermentation of Acetobacter xylinum to produce coconut fiber fruit, but the mixed fermentation of the two bacteria produces There is no report on the research of the functional coconut fiber fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Add 1g / L sucrose to coconut water, (NH 4 ) 2 SO 4 0.1g / L, KH 2 PO 4 0.1g / L, MgSO 4 0.01g / L, yeast extract 0.1g / L, sterilized at 115°C for 30min; inoculate Gluconacetobacter xylinum in coconut water, 1r / min, 25°C for 24h to obtain Gluconacetobacter xylinum seed liquid.

[0023] The indica rice was soaked for 12 hours and then steamed, then inoculated with 5% Monascus purpura by weight percentage and fermented at 30°C for 5 days. During the cultivation period, it was sprayed with sterile water containing 4% alcohol and 1.5% vinegar twice a day, and then inoculated at 47 ℃, dried and pulverized to obtain red yeast rice powder.

[0024] Add sucrose 2g / L in coconut water medium, (NH 4 ) 2 SO 4 2g / L, KH 2 PO 4 2g / L, MgSO 4 1.5g / L, yeast extract 1.5g / L, then add 20% sterile water by weight percentage based on the weight of coconut water medium, and sterilize at 115°C for 30min; inoculate 7% wood grape by weight percentage Put the seed liquid of Acetobacter sugarus ...

Embodiment 2

[0028] Add sucrose 18g / L in coconut water, (NH 4 ) 2 SO 4 2g / L, KH 2 PO 4 2g / L, MgSO 4 0.1g / L, yeast extract 1g / L, sterilized at 115°C for 30min; inoculated Gluconacetobacter xylinum in coconut water, 180r / min, 28°C for 24h to obtain Gluconacetobacter xylinum seed liquid.

[0029] The indica rice was soaked for 19 hours and then steamed, then inoculated with 2% Monascus purpura by weight percentage and fermented at 30°C for 5 days. During the cultivation period, sprayed 2 times a day with sterile water containing 5% alcohol and 2% vinegar, and then inoculated at 45 ℃, dried and pulverized to obtain red yeast rice powder.

[0030] Add sucrose 10g / L in coconut water medium, (NH 4 ) 2 SO 4 1g / L, KH 2 PO 4 1g / L, MgSO 4 1g / L, yeast extract 1g / L, then add 10% sterile water by weight percentage based on the weight of coconut water medium, sterilize at 115°C for 30min; inoculate 15% xylogluconic acid by weight percentage Put the Acetobacter seed liquid into the coconut wat...

Embodiment 3

[0034] Add sucrose 23g / L in coconut water, (NH 4 ) 2 SO 4 3g / L, KH 2 PO 4 4g / L, MgSO 4 0.2g / L, yeast extract 1g / L, sterilized at 115°C for 30 minutes; inoculated Gluconacetobacter xylinum in coconut water, 180r / m, 33°C for 28h to obtain Gluconacetobacter xylinum seed liquid.

[0035] After soaking the indica rice for 22 hours, cook it, then inoculate 4% Monascus purpura by weight percentage and ferment for 4 days at 30°C. During the cultivation period, spray 2 times of sterile water containing 5% alcohol and 2% vinegar every day, and then inoculate at 50 ℃, dried and pulverized to obtain red yeast rice powder.

[0036] Add 60g / L of sucrose in the coconut water medium, (NH 4 )2 SO 4 3g / L, KH 2 PO 4 3g / L, MgSO 4 0.2g / L, yeast extract 2g / L, then add 8% sterile water by weight percentage based on the weight of coconut water culture medium, sterilize at 115°C for 30min; inoculate 5% xyloglurose by weight percentage Acetobacter acidum seed liquid is put into the coconut w...

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Abstract

The invention discloses monascus-nata complex and a preparation method thereof. The monascus-nata complex is prepared by inoculating gluconacetobacter xylinus seed liquid and red kojic rice into a coconut water culture medium for fermentation, wherein the gluconacetobacter xylinus seed liquid is prepared by adding sucrose, (NH4)2SO4, KH2PO4, MgSO4 and yeast extract into coconut water, and taking gluconacetobacter xylinus as a strain; and the red kojic rice is prepared by soaking and steaming long shaped rice, inoculating amaranthine aspergillus for fermentation, drying and crushing. The invention combines various health care functions of high-fiber nata de coco and red yeast rice together, is beneficial to promoting the development of the nata de coco processing industry and has importantapplication values in the aspects of economic benefits, social benefits, and the like.

Description

technical field [0001] The invention relates to monascus purpureus and Gluconacetobacter xylinus which are fermented and produced by monascus purpureus and a preparation method thereof. Background technique [0002] With the improvement of living standards, the number of patients with cardiovascular diseases such as hyperlipidemia, atherosclerosis and coronary heart disease is increasing, which seriously affects their health. At present, the prevention and treatment of hyperlipidemia is mainly based on prevention and supplemented by treatment. [0003] Red yeast rice is one of the traditional products of our country, and red yeast rice is rich in monacolin (monacolin) K. Mainly used in red yeast rice wine, fermented food, pigment and medicine. A large number of scientific studies have shown that monacolin (monacolin) K, γ-aminobutyric acid, ergosterol and other physiologically active substances have the effects of lowering blood fat, blood pressure, blood sugar, anti-tumor...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L33/00
Inventor 钟春燕杨劲松
Owner 海南椰国热带水果食品加工有限公司
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