A kind of preparation method of rich in monacolin K tempeh
A technology of tempeh and germinated soybeans, which is applied in food preparation, the function of food ingredients, and food ingredients as odor improvers, etc., to achieve good flavor, enhance nutrition and health care, and improve blood circulation
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Embodiment 1
[0030] Liquid culture of Monascus, Saccharomyces cerevisiae and functional Monascus:
[0031] Wort broth:
[0032] Wort 100mL, pH natural (about 6.4), 121°C, sterilized for 20min
[0033] Wort preparation: Grind the dry malt, add one part of malt to four parts of water, saccharify in a water bath at 65°C for 4-5 hours, and titrate the degree of saccharification with iodine solution until no blue color is produced. Then filter with 4-6 layers of gauze, dilute the filtrate to 6 Baume degrees, and the pH is about 6.4.
[0034] Use 0.2% sterile glacial acetic acid solution to elute 5ml of slant spore suspension, inoculate it in 250ml liquid medium, and cultivate it at 30°C and 180r / min for 72h as the liquid seed liquid of red yeast rice, the concentration of functional red yeast spore suspension is 6× 10 8 Individuals / mL, Monascus is 5×10 6 cells / mL for the following examples.
[0035] Liquid culture of Saccharomyces cerevisiae:
[0036] PDA medium, potato 200g, sucrose 20g,...
Embodiment 2
[0040] The preparation method of germinated soybean is as follows:
[0041] Weigh the soybeans, select mature, large, plump, and uniform soybeans, and remove germless, immature grains and impurities. Put the selected soybeans into the tank of the tempeh processing device and wash them with water three times, soak the soybeans with 1:5 (w / w) water, and soak for 6 hours at room temperature. After the soaking is completed, drain the soaking water and keep ventilated conditions. Germinate at 23°C. Spray an appropriate amount of water every 2 hours to maintain the humidity of the soybeans. Rinse the soybeans with pure water every 8 hours to avoid mold contamination. During the entire germination process, the humidity is controlled at 80-95%, the germination time is 28 hours, and the sprout length is 1-2mm. The germinated soybean solid medium is obtained. According to the requirements of different water contents, drain and weigh.
Embodiment 3
[0043] A kind of preparation method that is rich in MonacolinK fermented soya bean, its steps are as follows:
[0044] 1) Into the germinated soybean solid medium (40% water content) prepared in Example 2, mix the germinated soybean solid medium: glucose: germinated rice = 100: 1.2: 2.0 according to the mass ratio, cook at 115 ° C, The beans are cooked but not rotten, and there is no raw heart inside; take out the pot and cool the temperature to 20°C to obtain a fermentation substrate.
[0045] 2) Inoculate the seed liquid of Monascus ruberus and functional Monascus at the same time in the step (1) according to the ratio of the volume and mass ratio of the germinated soybean solid medium to 8% (v / w) and 12% (v / w) respectively The prepared fermentation substrate was mixed and fermented at 30°C for 3 days, and then Saccharomyces cerevisiae was added at a volume ratio of 6% to germinated soybean solid medium. Ferment at 25°C for 20 days;
[0046] 3) Put the fermented tempeh at ...
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