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Preparation method of red yeast rice containing Bacillus natto

A manufacturing method, Bacillus natto technology, applied in the direction of medical preparations containing active ingredients, food preparation, pharmaceutical formulations, etc., to achieve the effect of saving production costs

Active Publication Date: 2010-12-15
ZHEJIANG QIANCAOSU BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the method of organically combining red yeast rice and natto by utilizing secondary fermentation technology has not been reported yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Liquid culture of Monasucs anka:

[0027] Liquid medium composition (weight percent): glucose 2%, sucrose 2%, rice flour 1%, soybean flour 1%, MgSO 4 0.1%, ZnSO 4 0.1%, KH 2 PO 4 0.2%, the balance is distilled water, and the pH value is natural. 500mL capacity is 250mL, and then the liquid culture is sterilized at 121°C for 20 minutes. After cooling to 40°C, inoculate with more than 10 spores of Monascus spores eluted from the slope. 8 15 mL of the spore suspension of Monascus spores / mL, and then cultivated at 32°C and 180 r / min for 72 hours as a liquid seed of Monascus.

[0028] Liquid culture of Bacillus subtilis:

[0029]Liquid medium composition (weight percent): 2% glucose, 2% sucrose, 2% soybean peptone, 1% beef extract, MgSO 4 0.1%, ZnSO 4 0.1%, KH 2 PO 4 0.2%, the balance is distilled water, and the pH value is natural. The volume of the 500mL triangular flask is 200mL, and then the liquid culture is sterilized at 121°C for 20 minutes. After cool...

Embodiment 2

[0032] Liquid culture of Monasucs purpureus:

[0033] The composition of the liquid medium (weight percent): 2% glucose, 2% sucrose, 1% rice flour, 1% soybean flour, MgSO 4 0.1%, ZnSO 4 0.1%, KH 2 PO 4 0.2%, the balance is distilled water, and the pH value is natural. The volume of the 500mL triangular flask is 250mL, and then the liquid culture is sterilized at 121°C for 20 minutes. After cooling to 40°C, inoculate the purple red yeast rice spores eluted from the slope for more than 10 8 10 mL of the spore suspension of Monascus spores / mL, and cultured at 32°C and 180 r / min for 72 hours as liquid seeds of Monascus spores.

[0034] Liquid culture of Bacillus subtilis: (same as Example 1).

[0035] Weigh 700g of coarsely crushed soybeans, soak in nutrient solution (containing 40g / L soybean peptone, 20g / L sucrose) to absorb water for 4 hours, take it out and drain for 1 hour, then add 150g of rice flour passed through a 20-mesh sieve, Stir 100g of bran and 50g of rice b...

Embodiment 3

[0037] Liquid culture of Monasucs ruber:

[0038] Liquid medium composition (weight percent): glucose 2%, rice flour 1%, soybean flour 1%, MgSO 4 0.1%, ZnSO 4 0.1%, KH 2 PO 4 0.2%, the balance is distilled water, and the pH value is natural. 500mL capacity is 250mL, and then the liquid culture is sterilized at 121°C for 20 minutes. After cooling to 40°C, inoculate with more than 10 red yeast spores eluted from the slant. 8 10 mL of Monascus spore suspension per mL, cultured at 32°C and 180 r / min for 72 hours as the liquid seed of Monascus.

[0039] Liquid culture of Bacillus subtilis: (same as Example 1).

[0040] Weigh 800g of coarsely crushed soybeans, soak them in nutrient solution (containing 40g / L soy peptone, 20g / L sucrose, and 20g / L glucose) to absorb water for 4 hours, take them out and drain them for 1 hour, then add them through a 20-mesh sieve Stir 50g of rice flour and 150g of rice bran evenly, add nutrient solution to adjust its water content to 35% to obt...

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PUM

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Abstract

The invention belongs to the field of the preparation of medicines or health foods, in particular to a preparation method of red yeast rice containing Bacillus natto. The method comprises the following steps of: sterilizing a solid culture substrate; inoculating monascus spp. for fermentation; inactivating after finishing the fermentation; then, inoculating the Bacillus natto for secondary fermentation; drying after finishing the secondary fermentation to obtain the red yeast rice containing the Bacillus natto, wherein the inoculated monascus spp. is fermented by the processes of: culturing for 3-5 days at 30-35 DEG C with the inoculation amount of 5 -25% (v / w) of the monascus spp., and then culturing for 5-30 days at 20-24 DEG C; and the secondary fermentation with the inoculation of the Bacillus natto comprises the following step of: culturing for 2-3 days at 35-37 DEG C with the inoculation amount of 5-10% (v / w) of the Bacillus natto. The red yeast rice product of the invention generally contains over 1*108 Bacillus natto per gram and has the natto kinase activity not less than 2000 U so that the red yeast rice and the Bacillus natto are organically combined, and the Bacillus natto are supplemented into human bodes at low cost while people obtain the treating effect of the red yeast rice, thereby achieving better health effect.

Description

technical field [0001] The invention belongs to the field of medicine or health food manufacture, and in particular relates to a red yeast rice preparation method which contains active substances such as Monacolin K and nattokinase as well as bacillus natto. Background technique [0002] Monascus spp. is an important microbial resource in my country. It has been used for thousands of years in my country and is widely used in the production of food fermentation agents, food colorants and traditional Chinese medicines. Monascus can produce a variety of metabolites with physiological activity during the fermentation process: such as Monascus pigment, Monacolin substances, γ-aminobutyric acid and various enzymes. Since 1979, Japanese scholars discovered Monacolin K, which has the effect of lowering blood fat, in the fermented liquid of red yeast rice. Red yeast rice, the product of the crystallization of the wisdom of the ancestors of the Chinese nation, has become a hot spot i...

Claims

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Application Information

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IPC IPC(8): A61K36/06A61K38/48A23L1/30A61P1/00A61P3/06A23L33/135
Inventor 陈小林陈平华方俊邵群慧冯永刚
Owner ZHEJIANG QIANCAOSU BIOTECH CO LTD
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