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Functional red yeast rice prepared from germinated brown rice and method

A germinated brown rice, functional technology, applied in the field of red yeast rice fermentation

Active Publication Date: 2013-04-17
山东中惠生物科技股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005]The current production method of functional red yeast rice mostly adopts solid fermentation method, and its disadvantages are: complicated labor, low efficiency and long cycle

Method used

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  • Functional red yeast rice prepared from germinated brown rice and method
  • Functional red yeast rice prepared from germinated brown rice and method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] a. Conditions for physical mutagenesis: UV mutagenesis, select and cultivate mature strains of spores to prepare a spore suspension, evenly spread in a sterile blank plate, sterile air-dried, use 25 watt UV lamp, distance 30-40 Cm, 60 seconds, its lethality rate is about 80%;

[0033] b. Separation and purification steps: the irradiated spore suspension is cultured on a gradient plate, and single colonies with obvious wrinkles, abundant aerial hyphae, and larger colonies are selected, and the production of the strain is verified by at least three fermentation tests after cultivation. The ability of the target product; after determining the target strain, use 11Be0 wort medium to purify, cultivate and isolate, cultivate at 30°C for 7 days, use slant medium to mature and store at 3°C;

[0034] c. Sprouted brown rice, soak in water for 3 hours at room temperature, then drain for 5 hours and soak for 3 hours, start to germinate, germination temperature 28℃, germination time 4-6 ...

Embodiment 2

[0037] A method for preparing functional red yeast rice from germinated brown rice includes the following steps:

[0038] a. Conditions for physical mutagenesis: UV mutagenesis, select and cultivate mature strains of spores to prepare a spore suspension, use a 25-watt UV lamp, 35 cm distance, 100 seconds, so that its lethality rate is about 85%;

[0039] b. Separation and purification steps: the irradiated spore suspension is cultured on a gradient plate, and single colonies with obvious wrinkles, abundant aerial hyphae and larger colonies are selected, and the enzyme activity is verified by at least three fermentation tests after cultivation. Select high enzyme activity strains, use 11Be0 wort culture medium to purify, culture and isolate, culture temperature 30℃, time 7 days, use slant culture medium to mature and store at 4℃;

[0040] c. Sprouted brown rice, soak in water for 3 hours at room temperature, then drain for 5 hours and soak for 3 hours, start to germinate, germinate te...

Embodiment 3

[0043] a. Conditions for physical mutagenesis: UV mutagenesis, select and cultivate mature strains of spores to make a spore suspension, spread it evenly in a sterile blank plate, sterile air-dry, use a 25-watt UV lamp at a distance of 40 cm, The time is 100 seconds, so that its fatality rate is about 85%;

[0044] b. Separation and purification steps: the irradiated spore suspension is cultured on a gradient plate, and single colonies with obvious wrinkles, abundant aerial hyphae, and larger colonies are selected, and the production of the strain is verified by at least three fermentation tests after cultivation. The ability of the target product; after determining the target strain, use 11Be0 wort medium for purification, culture and isolation, culture temperature 30℃, time 7 days, use slant medium to cultivate mature, and store at 5℃ low temperature;

[0045] c. Germinated brown rice, soak in water for 3 hours at room temperature, then drain for 5 hours and then soak for 3 hours...

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Abstract

The invention belongs to the technical field of red yeast rice fermentation, in particular to a method using germinated brown rice to prepare functional red yeast rice. The functional red yeast rice Monascussp prepared by the method is preserved in the general microbial center of the China microbe bacterial preservation administration committee on November 13, 2012, and the preservation number is CGMCC No.6806. Compared with the current common rice, the germinated brown rice is adopted as a raw material to produce the functional red yeast rice and contains a lot of substances very useful to the human body, so that the produced functional red yeast rice contains rich biological active enzyme, various physiological active substances and monascus metabolites such as Monacolin-K, ergosterol, gamma-aminobutyric acid, gibberellic acid and the like, has higher nutritive, heal-card and medicinal values and no toxic and side effects, and is a natural, safe and effective health care food and medicine raw material.

Description

[0001] technical field [0002] The invention belongs to the technical field of red yeast rice fermentation, and in particular relates to a functional red yeast rice prepared from germinated brown rice and a preparation method thereof. Background technique [0003] Red music is also known as "Danqu" and "Divine Comedy". The medicine book that clearly records the medical efficacy of red yeast rice can be traced back to Wu Rui's "Daily Grass" (1329) in the Yuan Dynasty. Hu Sihui, the contemporary physician of Yinshan, said in "Yinshan Zhengyao" that "red yeast rice: invigorates the spleen, nourishes qi, and is gentle". Zhu Danxi, the most famous medical scientist in the Jin and Yuan Dynasties, recorded in his "Materia Medica Yanyi Supplement" that "red yeast rice, invigorating blood serum food, invigorates the spleen and drys the stomach, cures red and white dysentery, goes to the water valley, and is good for a long time." Famous works on Materia Medica in Ming and Qing Dy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12N15/01C12N13/00C12P1/02C12R1/645
Inventor 赵吉兴李耀
Owner 山东中惠生物科技股份有限公司
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