High-r-aminobutyric-acid-content highland-barley red yeast and preparation method thereof

A technology of aminobutyric acid and highland barley red yeast rice, which is applied in the field of biotechnology food, can solve the problems of low content of r-aminobutyric acid and the like, and achieve the effect of increasing the content

Active Publication Date: 2013-01-23
西藏月王药诊生态藏药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is exactly to provide a kind of high-content r-aminobutyric acid highland barley red yeast rice for the problem that the r-aminobutyric acid content in the traditional red yeast rice is low, and its preparation method

Method used

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  • High-r-aminobutyric-acid-content highland-barley red yeast and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The high-content r-aminobutyric acid highland barley red yeast rice of the present embodiment is prepared according to the following steps:

[0043] 1) Prepare slant medium:

[0044] Take 20g of potato slices, 2g of glucose, 2g of sucrose, 0.5g of yeast extract, 1g of peptone, and 1g of agar powder, mix well, adjust the pH to 5.5, and sterilize at 121°C for 30 minutes after bottling;

[0045] 2) Prepare seed medium:

[0046] Take 7g of glucose, 0.2g of yeast extract, 0.6g of sodium glutamate, 0.1g of sodium nitrate, 0.05g of magnesium sulfate, 0.1g of potassium dihydrogen phosphate, and 0.001g of ferric sulfate, stir evenly, adjust the pH to 5.5, and pack in cans Sterilize at 121°C for 30 minutes

[0047] 3) Preparation of green barley buds:

[0048] Take full-bodied barley, wash it, soak it in water for 40 hours, drain it, and put it in an incubator at 25°C for 36 hours. During the activation period, take vitamin B with a concentration of 30ml / L. 6 Spray the surfac...

Embodiment 2

[0074] The high-content r-aminobutyric acid highland barley red yeast rice of the present embodiment is prepared according to the following steps:

[0075] 1) Prepare slant medium:

[0076] Take 18g of potato slices, 3g of glucose, 1g of sucrose, 1g of yeast extract, 0.5g of peptone, and 2g of agar powder, stir evenly, adjust the pH to 5.5, and sterilize at 121°C for 30 minutes after bottling;

[0077] 2) Prepare seed medium:

[0078] Take 5g of glucose, 0.3g of yeast extract, 0.4g of sodium glutamate, 0.2g of sodium nitrate, 0.05g of magnesium sulfate, 0.1g of potassium dihydrogen phosphate, and 0.001g of iron sulfate, stir evenly, adjust the pH to 5.5, and pack into tanks Sterilize at 121°C for 30 minutes

[0079] 3) Preparation of green barley buds:

[0080] Take full-bodied highland barley, wash it, soak it in water for 24 hours, drain it, and put it in an incubator at 25°C for 48 hours. During the activation period, take vitamin B with a concentration of 30ml / L. 6 Spr...

Embodiment 3

[0106] The high-content r-aminobutyric acid highland barley red yeast rice of this embodiment is prepared according to the following steps:

[0107] 1) Prepare slant medium:

[0108] Take 18-20g of potato slices, 2-3g of glucose, 1-2g of sucrose, 0.5-1g of yeast extract, 0.5-1g of peptone, 1-2g of agar powder and stir evenly, adjust the pH to 5.5, and sterilize at 121°C after bottling 30 minutes;

[0109] 2) Prepare seed medium:

[0110] Take 5-7g of glucose, 0.2-0.3g of yeast extract, 0.4-0.6g of sodium glutamate, 0.1-0.2g of sodium nitrate, 0.05g of magnesium sulfate, 0.1g of potassium dihydrogen phosphate, and 0.001g of iron sulfate and stir evenly. Adjust the pH to 5.5, and sterilize at 121°C for 30 minutes after dispensing

[0111] 3) Preparation of green barley buds:

[0112] Take full-bodied highland barley, wash it, soak it in water for 24-40 hours, drain it, and put it in an incubator at 25°C for 36-48 hours. During the activation period, take 30ml / L vitamin B6 aq...

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Abstract

The invention discloses a high-r-aminobutyric-acid-content highland-barley red yeast and a preparation method thereof, which belong to the field of biotechnical foods, and particularly relate to a highland-barley red yeast and a preparation method thereof. The highland-barley red yeast is prepared through the following steps of: preparing a slant medium, preparing a seed medium, preparing highland barley embryo buds, preparing a highland barley embryo bud medium, preparing a monascus fermentation seed liquid, inoculating, fermenting and drying. The high-r-aminobutyric-acid-content highland-barley red yeast and preparation method thereof disclosed by the invention have the beneficial effect that the natural r-aminobutyric acid content is improved through using a two-step method: the first step is implemented through catalyzing a glutamic acid or sodium glutamate to be converted into an r-aminobutyric-acid under the action of glutamic acid decarboxylase in the processes of highland barley sprouting and cultivating; and the second step is implemented through combing monascus with highland barley embryo buds, generating a metabolic product r-aminobutyric acid by using a characteristic that a starchiness part in highland barleys is taken as the nutrition metabolism energy of the monascus in the growth and metabolism processes of the monascus, and carrying out biological transformation on excess sodium glutamate, thereby improving the r-aminobutyric acid content.

Description

technical field [0001] The invention belongs to the field of biotechnology food, and in particular relates to a highland barley red yeast rice and a preparation method thereof. Background technique [0002] r-Aminobutyric acid (GABA) is an inhibitory neurotransmitter, which has the functions of lowering blood pressure, improving memory, preventing epilepsy, preventing senile dementia, relieving stress, and anti-aging. It is currently a functional food factor recommended internationally . GABA is widely distributed in animals, plants and microorganisms. Enrichment of GABA with edible plants (such as tea, mulberry leaves), grains (such as rice, rice germ), agricultural by-products such as rice bran, etc., can realize GABA fortification of food processed with these raw materials. However, its GABA content is very low, and it is very difficult to extract GABA from these raw materials as a food additive or as a health product. According to the determination of Chen Tiqiang et ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/172A23L33/00A23L7/152
Inventor 赵辉万强熊燕刘敏
Owner 西藏月王药诊生态藏药科技有限公司
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