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Monascus fagopyrum-tataricum tea and preparation method thereof

A technology of red koji tartary buckwheat tea and red koji, which is applied in the direction of tea substitutes and fungi, and can solve the problems of mutual infection of monascus fungus, poor taste, and unreachable products

Inactive Publication Date: 2014-04-30
耿福能
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

First of all, the medium used in the production of liquid seeds in this method is obtained through fermentation of Aspergillus oryzae. Inoculating Monascus when it is not sterilized thoroughly can easily cause different types of Monascus to infect each other, making subsequent production of The product does not meet the ideal requirements
Secondly, the tartary buckwheat red yeast tea obtained by using this method will have a bad taste because the tartary buckwheat is pulverized, and the final lovastatin content with lipid-lowering effect is only 1300mg / kg, and the total flavonoid content is 2.2%.

Method used

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  • Monascus fagopyrum-tataricum tea and preparation method thereof
  • Monascus fagopyrum-tataricum tea and preparation method thereof

Examples

Experimental program
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Effect test

experiment example 1

[0025] Parameter selection in the process of preparing liquid seeds in experimental example 1 the present invention

[0026] 1. Experiment preparation

[0027] Medicines:

[0028] Barley malt, rice flour, buckwheat flour, yeast extract, soluble starch, glucose, peptone, sodium nitrate, potassium dihydrogen phosphate, magnesium sulfate, dilute iodine solution

[0029] equipment:

[0030] Incubator; drying oven; temperature-controllable shaker; ultraviolet-visible spectrophotometer; electronic balance; centrifuge; ultra-clean workbench; 500mL and 1000mL triangular flasks;

[0031] 2. Experimental method

[0032] (1) Preparation of component wort in wort solid medium:

[0033] 1) Crush the barley malt into fine granules. Prepare barley malt powder suspension according to the ratio of malt powder: water (1:4), hydrolyze at 60°C, 65°C, and 70°C for 3 or 4 hours at a constant temperature, take a little hydrolyzate in the color guide, After adding dilute iodine solution, if th...

Embodiment 2（1）

[0054] Example 2 (1) Cultivation of the test tube strain of purple red yeast rice MLX2:

[0055] Use an inoculation loop to pick the slant bacteria and inoculate it on a fresh slant (the slant medium is wort solid medium), and cultivate it at 28°C-30°C for 5 days to obtain a cultured strain test tube.

[0056] (2) Preparation of liquid seeds:

[0057] Prepare a liquid medium according to the medium formula with buckwheat flour as the carbon source, take 100ml into a 500ml Erlenmeyer flask, sterilize at 121°C for 20 minutes, cool to 30°C, and pick a small piece with an inoculation needle or shovel For the strain test tube obtained in (1), culture the inoculated Erlenmeyer flask on a shaker at 30°C and 200r / min for 2 days to obtain liquid seeds.

[0058] (3) Solid fermentation of tartary buckwheat:

[0059] Weigh 20kg of tartary buckwheat produced in Liangshan Prefecture, Sichuan, add water four times the weight of tartary buckwheat, soak for 3 hours, drain, put in a steam steam...

Embodiment 3

[0064] (1) Cultivation of test tube strains of purple red yeast rice MLX2:

[0065] Use an inoculation loop to pick the slant bacteria and inoculate them on a fresh slant (the slant medium is wort solid medium), and culture at 28°C-30°C for 6 days to obtain a cultured strain test tube.

[0066] (2) Preparation of liquid seeds:

[0067] Prepare a liquid medium according to the medium formula with buckwheat flour as the carbon source, take 200ml into a 1000ml Erlenmeyer flask, sterilize at 121°C for 20 minutes, cool to 30°C, and pick two small pieces with an inoculation needle or an inoculation shovel For the strain test tube obtained in (1), culture the inoculated Erlenmeyer flask on a shaker at 30°C and 200r / min for 3 days to obtain liquid seeds.

[0068] (3) Solid fermentation of tartary buckwheat:

[0069] Weigh 40kg of tartary buckwheat produced in Liangshan Prefecture, Sichuan, add 5 times the weight of tartary buckwheat in water, soak for 4 hours, drain, put in a steam ...

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Abstract

The invention provides monascus fagopyrum-tataricum tea prepared by taking monascus and fagopyrum tataricum as main raw materials. The characteristics of the monascus fagopyrum-tataricum tea comprise that the monascus fagopyrum-tataricum tea is ruddy in color, keeps delicate fragrance of fagopyrum tataricum, is good in mouthfeel, also is relatively high in both lovastatin content and total flavonoid content, and has the substantial effects of reducing blood pressure, reducing blood fat, reducing cholesterol, improving immunity and the like under the synergic effect of monascus and fagopyrum tataricum.

Description

technical field [0001] The invention belongs to the technical field of fermented food processing, and in particular relates to a red yeast rice tartary buckwheat tea and a preparation method thereof. Background technique [0002] Tartary buckwheat is known as "the king of five grains" and is called "natural golden partner" by the International Nutrition Association. It is recorded in the famous "Compendium of Materia Medica" in my country: Bitter buckwheat is bitter, flat, and cold in nature, beneficial to strength, spirit, eyes and ears, lowering qi, broadening the intestines and invigorating the stomach. Both traditional medicine and modern medicine have confirmed that tartary buckwheat has the functions of lowering blood sugar, blood fat, urine sugar, and preventing constipation. It is called "three-lowering food" and "healthy food for human beings in the 21st century" by authoritative experts. Tartary buckwheat is rich in nutrients, including bioflavonoids, multivitamin...

Claims

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Application Information

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IPC IPC(8): A23F3/34C12N1/14
Inventor 耿福能
Owner 耿福能
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