Functional highland barley Fermentum Rubrum and production process thereof

A production method and technology of red yeast rice, applied in application, food preparation, food science, etc., can solve the problems of high production cost, achieve high output, anti-oxidation, inhibit cancer, reduce human total cholesterol and low-density protein levels Effect

Active Publication Date: 2013-03-06
义乌章舸生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that the existing production of red yeast rice is mostly obtained by fermenting rice with Monascus bacterium, and the production cost is high. It provides a kind of red yeast rice with highland barley function, which can be fermented with cheap highland barley to produce red yeast rice, greatly reducing the production cost. Reduce the production cost of red yeast rice, improve the economic benefits of highland barley, and have the characteristics of high content of lovastatin and tocol

Method used

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  • Functional highland barley Fermentum Rubrum and production process thereof
  • Functional highland barley Fermentum Rubrum and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] (1) Bacteria culture

[0045]The purple red yeast rice 9798-0802 was used as the seed for production, cultured in malt juice agar medium for 300 hours at a temperature of 35°C, and then cultured in seed medium for 120 hours to obtain a liquid strain.

[0046] Seed medium contains 50g of trypsin beef broth per liter, 8g of fish peptone, 25g of sucrose, 40g of glucose, KH 2 PO 4 2.5g, NaNO 3 2g, MgSO 4 1.2g, the rest is water; adjust the pH to 3.5 with acetic acid.

[0047] (2) Preparation of fermentation medium

[0048] The fermentation medium is composed of the following components in weight percentage: 70% of rye variety highland barley, 3% of soybean lecithin, 10% of sucrose, 0.5% of beef extract, and 16.5% of water.

[0049] The highland barley of the rye variety was first crushed into powder, then soaked with soybean lecithin in water for 1 hour, then added sucrose and beef extract, stirred evenly, and then sterilized at 105°C for 90 minutes to obtain a ...

Embodiment 2

[0054] (1) Bacteria culture

[0055] The purple red yeast rice 9798-0802 was used as the seed for production, cultured in malt juice agar medium for 300 hours at a temperature of 35°C, and then cultured in seed medium for 120 hours to obtain a liquid strain.

[0056] Seed medium contains 50g of trypsin beef broth per liter, 8g of fish peptone, 25g of sucrose, 40g of glucose, KH 2 PO 4 2.5g, NaNO 3 2g, MgSO 4 1.2g, the rest is water; adjust the pH to 3.5 with acetic acid.

[0057] (2) Preparation of fermentation medium

[0058] The fermentation medium is composed of the following components in weight percentage: 80% of rye variety highland barley, 2% of soybean lecithin, 6% of sucrose, 0.2% of beef extract and 13.8% of water.

[0059] The highland barley of the rye variety was first crushed into powder, then soaked with soybean lecithin in water for 2 hours, then added sucrose and beef extract, stirred evenly, and then sterilized at 121°C for 30 minutes to obtain a ...

Embodiment 3

[0065] (1) Bacteria culture

[0066] The purple red yeast rice 9798-0802 was used as the seed for production, cultured in malt juice agar medium for 300 hours at a temperature of 35°C, and then cultured in seed medium for 120 hours to obtain a liquid strain.

[0067] Seed medium contains 50g of trypsin beef broth per liter, 8g of fish peptone, 25g of sucrose, 40g of glucose, KH 2 PO 4 2.5g, NaNO 3 2g, MgSO 4 1.2g, the rest is water; adjust the pH to 3.5 with acetic acid.

[0068] (2) Preparation of fermentation medium

[0069] The fermentation medium is composed of the following components in weight percentage: 70% barley barley variety, 2% soybean lecithin, 8% sucrose, 0.4% beef extract, and 19.6% water.

[0070] Highland barley, a variety of barley with barley, is first crushed into powder, then soaked with soybean lecithin in water for 1 hour, then added with sucrose and beef extract, stirred evenly, and then sterilized at 110°C for 60 minutes to obtain a fermen...

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Abstract

The invention discloses a functional highland barley Fermentum Rubrum and a production process thereof, and aims to solve the problem that existing Fermentum Rubrum produced from rice fermentation by monascus has high production costs. The invention employs monascus purpureus 9798-0802 as a strain to ferment highland barley; and the functional highland barley Fermentum Rubrum has lovastatin content of 10-30mg / g, and tocol content of 50-200mg / kg. The invention uses cheap barley for fermentation to produce Fermentum Rubrum, so as to greatly reduce production cost of Fermentum Rubrum, improve economic benefits of highland barley, and has the characteristics of high content of lovastatin and tocol.

Description

technical field [0001] The invention relates to the field of microbial fermentation engineering, in particular to a red yeast rice with highland barley function and a production method thereof. Background technique [0002] Red yeast rice (also known as red yeast rice) originated in my country and was called Danqu in ancient times. It is made by inoculating Monascus fungus on rice and fermenting it. It is a traditional Chinese medicine with both diet and therapy. Red yeast rice has been used in food and traditional Chinese medicine for more than a thousand years, and related records can be found in ancient books such as "Tiangong Kaiwu", "Yilin Umperor", "Daily Materia Medica", "Compendium of Materia Medica" and so on; The medical and medicinal value contained in it has only been truly excavated in recent decades of research. In recent years, research on the functional metabolites of Monascus ruber has been very active. There are many functional ingredients in red yeast ri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L7/104
Inventor 丁予章丁舸朱睦元
Owner 义乌章舸生物工程有限公司
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