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

Inactive Publication Date: 2011-04-06
大连三禾生物有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, in order to increase the content of Monacolin K (Monacolin-k) in the product, the invention patent application of Chinese Patent Application No. 03113351.7 discloses a kind of "preparation method of a kind of citrinin-free high color value functional red yeast rice powder" ", is that liquid submerged fermentation broth is spray-dried to obt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses red yeast brown rice with the advantages of low cost, high nutrition value, and gamma-aminobutyric acid and Monacolin K enrichment and a production method. In the produced red yeast brown rice, the content of the gamma-aminobutyric acid is 40 to 600mg/kg, and the content of the Monacolin K is 5 to 9g/kg. The specific production method comprises the following steps in sequence: a. brown rice is washed with clean water, cooked, sterilized and cooled; b. a carbon source, a nitrogen source, trace elements and edible acid are blended to obtain a shake flask culture medium with the pH value of 3.5 to 4.0 to be sterilized and cooled, wherein 3 to 5g of the carbon source, 3 to 4g of the nitrogen source and 0.2 to 0.3g of the trace elements are added to per 100ml of a culture solution; c. red yeast fungi (MK-18) obtained in a slant culture mode are implanted to the shake flask culture medium, and the shake flask culture is carried out to the log phase; d. the red yeast fungi shake flask seeds in the log phase are implanted to the brown rice obtained in the step a, the seeds are cultured for 240 to 248 hours at the constant temperature 31 to 32 DEG C, then the seeds are cultured for 120 to 148 hours at the constant temperature 25 to 26 DEG C; and e. the red yeast brown rice is dried at the constant temperature 60 to 65 DEG C.

Description

Technical field: [0001] The present invention relates to a kind of brown rice and its production method, especially a kind of red yeast brown rice with low cost, high nutritional value, rich in γ-aminobutyric acid and monacolin K and its production method Background technique: [0002] Red yeast rice is the crystallization of life wisdom of "medicine and food coming from the same source" in China for thousands of years. Red yeast rice is also known as "Danqu" and "Divine Comedy". The medicine book that clearly records the medical efficacy of red yeast rice can be traced back to Wu Rui's "Daily Grass" (1329) in the Yuan Dynasty, "Red yeast rice brews wine, breaks blood and promotes medicine". Hu Sihui, a contemporaneous imperial doctor of Yinshan, said in "Yinshan Zhengyao": "Red yeast, invigorating the spleen, nourishing qi, and mild." Zhu Danxi, the most famous medical scientist in Jin and Yuan Dynasties, recorded in his "Materia Medica Yanyi Supplement" that "red yeast ri...

Claims

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Application Information

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IPC IPC(8): A23L1/105C12P7/62C12P17/06C12N1/14C12P13/00C12R1/66A23L7/104
Inventor 谭新国金阳杨平
Owner 大连三禾生物有限公司
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