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Preparation method of composite coarse cereals monascus

A technology for red yeast rice and miscellaneous grains, applied in the field of preparation of composite miscellaneous grain red yeast rice, can solve problems such as not receiving due attention, and achieve the effects of ensuring flavor and quality, strengthening health care efficacy, and broad market prospects

Active Publication Date: 2013-05-08
山西金龙鱼梁汾醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] For a long time, microbiologists at home and abroad have attached great importance to the research and utilization of red yeast rice, but most of them have focused on traditional wine making, vinegar making, coloring agents, and the discussion and research on the production of succinic acid and citric acid. The medicinal value has not received due attention

Method used

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  • Preparation method of composite coarse cereals monascus
  • Preparation method of composite coarse cereals monascus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of compound miscellaneous grain red yeast rice, comprising the following steps:

[0030] (1) Slant inoculation: Inoculate Monascus pigmentum on PDA medium containing 2% glucose, 1% maltose, and 2% agar, and incubate at 30°C for 5 days, and inoculate Monascus producing esters at 30°C for 11 days, functional Monascus, cultured at 30°C for 7 days;

[0031] (2) Preparation of liquid seeds: the slant medium of a large number of spore-producing strains was washed with sterile water to make a spore suspension, and 6% of the inoculum was inserted into the seed culture solution, and the spores were shaken at 200r / min. Incubate on bed at 32°C for 48 hours;

[0032] Pigment Monascus liquid seed culture solution: rice juice, 0.4% NaNO 3 , 0.1%MgSO 4 ·7H 2 O, 0.15%KH 2 PO 4 , sterilized at 121°C for 15 minutes;

[0033] Functional Monascus liquid seed culture solution: 6% glucose, 2.5% peptone, 0.5% yeast powder, 0.2% NaNO 3 , 0.1%MgSO 4 ·7H 2 O, adjus...

Embodiment 2

[0042] A preparation method of compound miscellaneous grain red yeast rice, comprising the following steps:

[0043] (1) Slant inoculation: Inoculate Monascus pigmentus on PDA medium containing 2% glucose, 1% maltose, and 2% agar and incubate at 30°C for 5.5 days, and inoculate Monascus producing esters at 30°C for 12 days. Monascus, cultured at 30°C for 7 days;

[0044] (2) Preparation of liquid seeds: the slant medium of a large number of spore-producing strains was washed with sterile water to make a spore suspension, and 6% of the inoculum was inserted into the seed culture solution, and the spores were shaken at 200r / min. Incubate on bed at 32°C for 55 hours;

[0045] Pigment Monascus liquid seed culture solution: rice juice, 0.4% NaNO 3 , 0.1%MgSO 4 ·7H 2 O, 0.15%KH 2 PO 4 , sterilized at 121°C for 15 minutes;

[0046] Functional Monascus liquid seed culture solution: 6% glucose, 2.5% peptone, 0.5% yeast powder, 0.2% NaNO 3 , 0.1%MgSO 4 ·7H 2 O, adjust the pH v...

Embodiment 3

[0055] A preparation method of compound miscellaneous grain red yeast rice, comprising the following steps:

[0056] (1) Slant inoculation: Inoculate pigmented Monascus on PDA medium containing 2% glucose, 1% maltose, and 2% agar, and incubate at 30°C for 6 days, and inoculate ester-producing Monascus at 30°C for 10 days, functional Monascus, cultured at 30°C for 7 days;

[0057] (2) Preparation of liquid seeds: the slant medium of a large number of spore-producing strains was washed with sterile water to make a spore suspension, and 6% of the inoculum was inserted into the seed culture solution, and the spores were shaken at 200r / min. Incubate on bed at 32°C for 72 hours;

[0058] Pigment Monascus liquid seed culture solution: rice juice, 0.4% NaNO 3 , 0.1%MgSO 4 ·7H 2 O, 0.15%KH 2 PO 4 , sterilized at 121°C for 15 minutes;

[0059] Functional Monascus liquid seed culture solution: 6% glucose, 2.5% peptone, 0.5% yeast powder, 0.2% NaNO 3 , 0.1%MgSO 4 ·7H 2 O, adjust...

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Abstract

The invention discloses a preparation method of composite coarse cereals monascus, belonging to the field of bioengineering microbial fermentation. The preparation method comprises the following steps of: respectively inoculating and culturing pigmental monascus, ester-producing monascus and functional monascus on a PDA (Potato Dextrose Agar) culture medium; preparing a spore suspension liquid from a bacterial strain inclined culture medium, and inoculating a seed culture fluid into the spore suspension liquid to carry out culturing; inoculating a pigmental monascus liquid seed on a sorghum rice culture medium, inoculating a functional monascus liquid seed on a myotonin culture medium, inoculating a functional monascus liquid seed on a buckwheat culture medium, inoculating an ester-producing monascus liquid seed on a millet culture medium, and respectively culturing in a stacking way to obtain four monascus; and mixing the four monascus to prepare the composite coarse cereals monascus, wherein the mass ratio of sorghum rice monascus to myotonin monascus to buckwheat monascus to millet monascus is 17:30:30:23. With the adoption of the preparation method, contents of monacolin-K, flavonoid matters and the like in a product are increased, so that the health efficacy of reducing blood fat of mature vinegar is strengthened when the flavor and the quality of the mature vinegar are ensured.

Description

technical field [0001] The invention belongs to the field of bioengineering microbial fermentation, and in particular relates to a preparation method of compound miscellaneous grain red yeast rice. Background technique [0002] Monascus can produce amylase, glucoamylase, protease, monascus pigment, etc. during the koji making process, and can produce active substances such as succinic acid, citric acid, and lovastatin during the fermentation process. It can be used in the vinegar brewing industry to increase condiments The color and flavor of the condiment can be improved, the quality structure of the seasoning can be improved, the product grade can be improved, and it has a stronger health care function. [0003] Monascus is a product produced by Monascus fungus propagated on rice or other food crops. It can be used as medicine and food coloring agent. It has been produced as food as early as 600 years ago in China and has a long history. [0004] For a long time, microbio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00C12R1/645A23L7/104
Inventor 宋春雪赵红年曹晋宜丁静张敏
Owner 山西金龙鱼梁汾醋业有限公司
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