Red yeast brown rice enriched with gamma-aminobutyric acid and Monacolin K and production method
A kind of technology of aminobutyric acid and production method, applied in the direction of microorganism-based method, biochemical equipment and method, microorganism, etc., can solve the problems of unfavorable investment and high cost, and achieve the effect of rich nutrition
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Embodiment 1
[0024] a. Select high-quality brown rice, remove insect-eaten grains, diseased grains, broken grains, and moldy grains, weigh 1Kg of brown rice, rinse with water to remove surface dust, and put the washed brown rice into a steamer for 30-45 minutes. , and then put the cooked brown rice into a triangular flask, sterilize at 121°C for 30 minutes, cool to below 32°C, and set aside;
[0025] b. Mix carbon source, nitrogen source, trace elements and edible acid into shake flask medium with pH 3.5-4.0, sterilize and cool down; each 100ml of culture solution contains 4-5g Element 0.2~0.3g;
[0026] c. the Monascus strain (MK-18) cultivated on the slant is inserted into the shake flask culture medium, and the shake flask is cultivated to the logarithmic phase;
[0027] d. Insert the Monascus shaker seeds in the logarithmic phase into the brown rice obtained in step a, and use a sterile glass rod to disperse the brown rice, shake it well, and cultivate it at a constant temperature of ...
Embodiment 2
[0031] The basic method is the same as in Example 1, except that the step a is to soak the cleaned brown rice and then cook it, and the soaking is to soak with an aqueous solution of edible acid (lactic acid, acetic acid) with a pH3.5~4.0 and a protective agent added, and the soaking water The weight of brown rice is 1.5 times that of brown rice, and the protective agent is at least two kinds of glucose, sodium glutamate and vitamin C, each added in an amount of 0.08 to 0.1% of the weight of brown rice, that is, 0.8 to 1g, at 31 to 32°C Soak at constant temperature for 18-24 hours.
[0032] The obtained red yeast brown rice is tested by atomic absorption spectrophotometry, and the test results show that the content of gamma-aminobutyric acid is 300-350 mg / kg, and the content of monacolin K is 6-7 g / kg.
Embodiment 3
[0034] The basic method is the same as in Example 2, except that after soaking the brown rice, the brown rice is taken out and spread on a dustpan, and the brown rice is cultivated at a constant temperature of 31-32°C for 18-24 hours, that is, germinated brown rice is made, and then steamed, etc.;
[0035] The obtained red yeast brown rice is tested by atomic absorption spectrophotometry, and the test results show that the content of gamma-aminobutyric acid is 350-400 mg / kg, and the content of monacolin K is 7-8 g / kg.
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