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Method for manufacturing tartary buckwheat monascus fermented tea

A production method, the technology of tartary buckwheat, applied in the field of production of tartary buckwheat red koji fermented tea, can solve the problem of single type of food

Active Publication Date: 2010-07-28
陈晋丰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] In order to solve the problem of single types of food made from tartary buckwheat and red yeast rice, the present invention provides a method for making tartary buckwheat red yeast fermented food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1, a kind of preparation method of tartary buckwheat red koji fermented food (tea), required material and equipment: tartary buckwheat, Monascus sp., Aspergillus oryzae strain (As3800), portable autoclave Mushroom pot, shaker, aseptic operation facilities or equipment, cleaning equipment, crushing equipment, steaming equipment, cooling equipment, cultivation equipment, sterilization equipment, drying equipment, batching equipment, packaging equipment. The steps are:

[0040] (1) Tartary buckwheat is cleaned, removed impurities, crushed (roller mill) with a particle size of 60-80 mesh (standard sieve), added 60% of water (based on raw material weight), steamed for 20 minutes, cooled, and inoculated with Aspergillus oryzae in a test tube (As.3800), put it into a wooden box, and cultivate it at 28-30°C in a culture room with controlled temperature and humidity. After 20 hours, the mycelium should be covered with the surface of the material, and the box should be...

Embodiment 2

[0049] Embodiment 2, a kind of preparation method of tartary buckwheat red koji fermented food (tea), the steps are:

[0050] (1) Tartary buckwheat is cleaned, removed impurities, crushed (roller mill) with a particle size of 60-80 mesh (standard sieve), added 50% of water (based on raw material weight), steamed for 20 minutes, cooled, and inoculated with Aspergillus oryzae in a test tube (As.3800), put it into a wooden box, and cultivate it at 30°C in a culture room with controlled temperature and humidity. After 20 hours, the mycelia should be covered with the surface of the material, and the box should be scratched once to loosen the medium. Check every 8 hours, and the incubation time is generally 72 hours.

[0051] (2) Add water to the above-mentioned culture, the ratio is water: material = 1: 4, under the condition of 55 DEG C, keep warm and saccharify for 4-5 hours, use a refractometer to detect that the total solid content reaches 10-12 DEG Bx and then filter.

[0052...

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PUM

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Abstract

The invention relates to a fermentated food processing method, in particular to a method for manufacturing tartary buckwheat monascus fermented teat, which comprises the following steps: 1, cleaning tartary buckwheat, adding water, steaming the material and inoculating test-tube aspergillus orzae for cultivation for 72 hours at 28 to 40 DEG C; 2, preserving heat, performing saccharification for 4 to 5 hours and inoculating monascus strains under an aseptic condition; and 3, performing solid fermentation on tartary buckwheat powder with turning monascus for drying, mixing the tartary buckwheat and xylitol powder and packing the mixture into bags to obtain finished products. The tartary buckwheat monascus fermented product tastes sweet, is convenient to take, combines functional components, contains flavonoid substances, chitosan, lovastatin and the like, and has remarkable health care efficacy.

Description

technical field [0001] The invention relates to a brewing food processing method, in particular to a method for preparing tartary buckwheat red yeast fermented tea. technical background [0002] Tartary buckwheat belongs to Polygonaceae, Buckwheat genus, dicotyledons, mainly distributed in Gansu, Shanxi, Yunnan, Sichuan and other provinces in my country. Tartary buckwheat is bitter, flat and cold in nature and has the effects of invigorating the spleen and promoting stagnation, regulating qi and relieving pain, detoxifying and reducing swelling. Bite embolism. Tartary buckwheat is rich in protein, amino acids, fatty acids, vitamins, minerals and other components, especially the unique component - bioflavonoids, which can effectively prevent and regulate cardiovascular and cerebrovascular diseases, and has the functions of lowering blood fat, blood sugar, anti-oxidation and Improve the efficacy of human immunity. Therefore, it can be used as a base material of health food....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08
Inventor 成剑峰王勇亮何于飞郭文娟
Owner 陈晋丰
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