Functional monascus strain, and preparation method and application of functional highland barley monascus prepared by using functional monascus strain

A highland barley red yeast rice, functional technology, applied in the direction of biochemical equipment and methods, applications, food preparation, etc., can solve the problems of long production cycle, many steps, high cost, etc., achieve obvious curative effect, shorten the production cycle, and reduce fermentation production work volume effect

Active Publication Date: 2012-07-18
西藏月王藏药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0008] Monascus cultivation has been widely used in various fields. There are also researches and reports on the cultivation of red yeast rice by using highland barley. Chinese patent CN200910307756.X discloses a method for cultivating red yeast rice by using highland barley. , the full liquid fermentation culture method has many...

Method used

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  • Functional monascus strain, and preparation method and application of functional highland barley monascus prepared by using functional monascus strain
  • Functional monascus strain, and preparation method and application of functional highland barley monascus prepared by using functional monascus strain

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Embodiment 1

[0031] The preparation method of functional highland barley red yeast rice comprises the following steps:

[0032] (1) Preparation of culture medium: Prepare culture medium according to the following formula, glucose 10-40g / L, maltose 10-40g / L, peptone 10-45g / L, beef extract 0.5-3g / L, calcium chloride 0.05 -1g / L, remaining water, adjust PH 6.0±1.0, sterilize at 121℃ for 30min;

[0033] (2) Under aseptic conditions, insert the monascus seeds into the culture medium prepared in step (1), and cultivate for 5-7 days under the conditions of 30-40°C and 50-60% humidity to obtain Monascus production species; Koji seed is a strain with CCTCC NO: M2011387 deposited by CCTCC of China Type Culture Collection;

[0034] (3) Preparation of nutrient solution: Prepare nutrient solution according to the following formula, glycerin 50-120g / L, beef extract 50-80g / L, disodium hydrogen phosphate 5-15g / L, sodium dihydrogen phosphate 5-15g / L, Calcium chloride 0.5-10g / L, magnesium sulfate 0.5-10g / L, the b...

Embodiment 2

[0040] Preparation of functional highland barley red yeast rice tablets:

[0041] Take 100-200 parts of functional highland barley red yeast rice prepared by the present invention, dry and crush 80-200 mesh, add 14-28 parts of microcrystalline cellulose, 4-8 parts of micropowder silica gel, 6-12 parts of stearic acid, and 4- 8 parts, stir and mix evenly, pass through a 14-mesh sieve, then granulate, dry at 60°C, after cooling, the granules are passed through a 16-mesh sieve, add 0.3-0.6 parts of magnesium stearate to qualified granules, mix and compress into tablets. As a result, the parts of each component mentioned above are parts by weight.

Embodiment 3

[0043] Preparation of functional highland barley red yeast rice capsules:

[0044] Take 100-200 parts of functional highland barley red yeast rice prepared by the present invention, dry and pulverize 80-200 mesh, add 11-22 parts of micronized silica gel, mix and fill into hollow capsules to make capsules, the above-mentioned components are parts by weight.

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Abstract

The invention discloses a functional monascus strain, which is classified and named Monascus purpureus Went and collected in China Center for Type Culture Collection (CCTCC) with the collection number of CCTCC NO: M2011387. The invention also discloses a method for preparing functional highland barley monascus by using the monascus strain through fermentation, and application of the functional highland barley monascus. Highland barley Unique in Qinghai-Tibet Plateau of China is subjected to solid state fermentation and the functional highland barley monascus having natural Monacolin K substance is prepared. According to the method, processes of preparing highland barley malt, crushing highland barley, pasting, preserving heat for saccharification and the like are not required, and the fermentation production workload is reduced; the natural functional highland barley monascus can be prepared into tablets, capsules, dispersing agents, micropowder or pellets, and can be used for preparing various medicines or health foods; and the functional highland barley monascus prepared by the method and a composition of the functional highland barley monascus have obvious effects of preventing and treating hyperlipidemia.

Description

Technical field [0001] The invention belongs to the field of biological fermentation technology, in particular to the field of utilization of red yeast rice fermentation technology, and particularly relates to the technology of preparing functional highland barley red yeast rice by fermentation of barley and its application. Background technique [0002] With the improvement of people's living standards and the aging of the population, the incidence of hyperlipidemia is increasing year by year. Hyperlipidemia is mainly manifested by the increase of serum cholesterol TC and triglyceride TG, and the decrease of high-density lipoprotein cholesterol HDL-C. , Low-density lipoprotein (LDL), a systemic abnormal lipid metabolism, hyperlipidemia caused by lipid metabolism disorders, has become an important pathogenic factor for common diseases such as fatty liver, coronary heart disease and atherosclerosis. [0003] At present, the clinically commonly used drugs for lowering blood lipids ma...

Claims

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Application Information

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IPC IPC(8): C12N1/14A23L1/29A61K36/06A61P3/06C12R1/645A23L33/00
Inventor 赵辉
Owner 西藏月王藏药科技有限公司
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