Production process of highland barley Fermentum Rubrum with high tocol content

A technology of highland barley red yeast rice and production technology, which is applied to medical preparations containing active ingredients, anti-toxins, plant raw materials, etc., can solve the problems of high production costs, achieve low production costs, improve economic benefits, and shorten the production cycle.

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. Red yeast rice greatly reduces the production cost of red yeast rice, improves the economic benefits of highland barley, and has the characteristics of high tocol content

Method used

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  • Production process of highland barley Fermentum Rubrum with high tocol content
  • Production process of highland barley Fermentum Rubrum with high tocol content

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] (1) Bacteria culture

[0045] CGMCC No. 3.2666 Monascus was used as the seed for production, cultured on malt juice agar medium for 180 hours at a temperature of 35°C, and then cultured on seed medium for 72 hours to obtain liquid strains;

[0046] Each liter of seed medium contains 2g of fish peptone, 2g of compound amino acid, 15g of sucrose, MgSO 4 0.4g, KH 2 PO 4 2g, NaNO 3 1g, the rest is water; adjust the pH to 2.0 with acetic acid.

[0047] (2) Preparation of fermentation medium

[0048]The fermentation medium is composed of the following components by weight percentage: 85% of highland barley and 15% of nutrient solution.

[0049] The nutrient solution is composed of the following components by weight percentage: KH 2 PO 4 0.1%, multivitamin 0.2%, biotin 0.05%, beef extract 4%, 95.65%.

[0050] The highland barley is first peeled, with a peeling rate of 60%, then soaked in nutrient solution for 1 hour, and then sterilized at high temperat...

Embodiment 2

[0055] (1) Bacteria culture

[0056] CGMCC No. 3.2666 Monascus was used as seeds for production, and cultured on malt juice agar medium for 180 hours at a temperature of 35 ° C, and then cultured on seed medium for 72 hours to obtain liquid strains;

[0057] Each liter of seed medium contains 5g of fish peptone, 0.5g of compound amino acid, 10g of sucrose, MgSO 4 0.2g, KH 2 PO 4 4g, NaNO 3 3g, the rest is water; adjust the pH to 3.0 with acetic acid.

[0058] (2) Preparation of fermentation medium

[0059] The fermentation medium is composed of the following components by weight percentage: 95% of highland barley and 5% of nutrient solution.

[0060] The nutrient solution is composed of the following components by weight percentage: KH 2 PO 4 0.3%, multivitamin 0.1%, biotin 0.1%, beef extract 2%, water 97.5%.

[0061] The highland barley is first peeled, with a peeling rate of 65%, then soaked in nutrient solution for 3 hours, and then sterilized at high...

Embodiment 3

[0066] (1) Bacteria culture

[0067] CGMCC No. 3.2666 Monascus was used as seeds for production, and cultured on malt juice agar medium for 180 hours at a temperature of 35 ° C, and then cultured on seed medium for 72 hours to obtain liquid strains;

[0068] Each liter of seed medium contains 2g of beef peptone, 0.5g of compound amino acid, 12g of sucrose, MgSO 4 0.2g, KH 2 PO 4 2.5g, NaNO 3 1.5g, the rest is water; adjust the pH to 2.0 with acetic acid.

[0069] (2) Preparation of fermentation medium

[0070] The fermentation medium is composed of the following components by weight percentage: 90% of highland barley and 10% of nutrient solution.

[0071] The nutrient solution is composed of the following components by weight percentage: KH 2 PO 4 0.2%, multivitamin 0.1%, biotin 0.05%, beef extract 2%, water 97.65%.

[0072] The highland barley is first peeled, with a peeling rate of 70%, then soaked in nutrient solution for 2 hours, and then sterilized...

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Abstract

The invention discloses a production process of highland barley Fermentum Rubrum with high tocol content, and aims to solve the problem that existing Fermentum Rubrum produced from rice fermentation by monascus has high production cost. The invention adopts monascus with CGMCC No. 3.2666 as a production seed, and cheap highland barley for fermentation to produce Fermentum Rubrum; and the production process greatly reduces the production cost of Fermentum Rubrum, improves the economic benefits of highland barley, and has the characteristics of high content of tocol.

Description

technical field [0001] The invention relates to the field of microbial fermentation engineering, in particular to a production process of red yeast rice with high tocol content. 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 rice products that...

Claims

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Application Information

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IPC IPC(8): A61K36/899A61K36/06A61P3/06A61P35/00A61P39/06
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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