Production method for functional monascus fermented biological product

A technology of fermenting organisms and Monascus, which is applied in the direction of baked food with modified ingredients, baked food, food preparation, etc., to achieve the effect of cheap and safe raw materials, simple preparation process, and rich nutrient content

Inactive Publication Date: 2012-02-22
ANHUI UNIVERSITY OF TECHNOLOGY AND SCIENCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] However, there is no report on the use of bean dregs as the main raw material to prepare the above-mentioned beneficial substances using monascus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Raw material treatment process: Raw material ratio includes soybean dregs: other carbohydrates (rice flour or fruit juice) = 4:6, crushed separately, adding water according to the ratio of material to liquid at 1:4, keeping at 115°C for 30 minutes, and autoclaving.

[0041] Inoculation and cultivation process: according to the inoculum amount of 7%, the Monascus strain was inoculated, shaken and cultured at 30° C. for 7 days, and γ-aminobutyric acid, pigments and other substances were determined therein. When the ingredients meet the requirements, stop cultivating.

[0042] Extraction and purification process: filter the fermented liquid, centrifuge to remove solid matter, separate and purify with ion exchange resin, and season to obtain fermented biological products.

Embodiment 2

[0044] Raw material treatment process: Raw material ratio includes bean dregs: other carbohydrates (rice flour or fruit juice) = 4:6, pulverize separately, add water according to the material-liquid ratio of 1:1, keep at 115°C for 30 minutes, and sterilize by high-pressure steam.

[0045] Inoculation and cultivation process: according to 5% inoculum amount, inoculate Monascus strain, 30 ℃ solid culture for 10 days, measure γ-aminobutyric acid, pigment and other substances in it, and stop the cultivation when the ingredients meet the requirements.

[0046] Extraction and purification process: extract the cultured solid fermented product with alcohol water at 75°C for 120 minutes, filter, centrifuge, separate and purify the liquid through ion exchange resin, and season to obtain fermented biological products.

Embodiment 3

[0048] Raw material treatment process: Raw material ratio includes soybean dregs: other carbohydrates (rice flour or fruit juice) = 6: 4, crushed separately, the ratio of material to liquid is 1: 1, kept at 115°C for 30 minutes, and sterilized by high pressure steam.

[0049] Inoculation and cultivation process: according to 10% inoculum amount, inoculate Monascus strains, cultivate in solid state at 30°C for 12 days, measure the γ-aminobutyric acid, pigment and other substances in it, stop the cultivation when the ingredients meet the requirements, and dry the dry matter for later use .

[0050] Extraction and purification process: the dry matter is extracted with alcoholic water at 75°C for 120 minutes, filtered, centrifuged, the liquid is separated and purified by ion exchange resin, and seasoned to obtain fermented biological products.

[0051] After testing, the main active substances in the products obtained in Examples 1-3 are Monascus pigment 750-1800E; Monacolin-K is ...

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Abstract

The invention discloses a preparation method for a drink or a baked foodstuff. According to the invention, bean dregs are used as a main raw material, other agricultural and sideline products containing carbohydrates are used as accessories, the main raw material and the accessories are mixed according to a ratio and disinfected, monascus strains are inoculated, active substances generated in fermentation are determined after an obtained mixture is cultured for a period of time, and monascus pigment 750-1800E is detected with a spectrophotmeter; when Monacolin-K is 1.5 to 2.0 mg / g and gamma-aminobutyric acid is 500 to 600 mg / L, fermentation is stopped, a biological semi-finished product is obtained by removing impurities and through extraction and separation, and the semi-finished product is subjected to seasoning and then to Pasteurization. The prepared biological product does not contain citrinin; raw materials for preparing the product are cheap and safe; a preparation process is simple; nutrients in the product are abundant.

Description

technical field [0001] The invention relates to a biological product and a preparation process thereof, in particular to a production method of a functional red yeast fermented biological product, and further relates to a drink or baked food and a preparation process thereof. Background technique [0002] Red yeast rice is a traditional Chinese medicine and food. Red yeast rice has different names: red yeast rice, red yeast rice, red rice, and fumi. Red yeast rice is made from indica rice, japonica rice, glutinous rice and other rice, fermented with Monascus fungus, and it is brownish red or purple red rice grains. According to ancient records, red yeast rice has the functions of promoting blood circulation and removing blood stasis, invigorating the spleen and eliminating food, stagnation in the main diet, abdominal fullness, red and white diarrhea, postpartum lochia, and bruises. It has a history of safe consumption in China for thousands of years. . [0003] In recent y...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/52A23L1/30A21D13/00A21D8/04A21D13/06
Inventor 张庆庆汤斌吕闻闻汤文晶许鹏
Owner ANHUI UNIVERSITY OF TECHNOLOGY AND SCIENCE
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