Red yeast rice rich in coenzyme Q10 and preparation method thereof

Abstract

The invention discloses a red yeast rice rich in coenzyme Q10 and a preparation method thereof. The method comprises the following steps: using monascuspilosus and red monascus as fermented strains, using polished round-grained rice and indica rice as main raw materials, using saccharose, red chilli powder and linoleic acid as auxiliary materials, and conducting segmented temperature control culturing to form the red yeast rice rich in coenzyme Q10. The method utilizes double-strain mixed fermentation and combines temperature control culturing to prepare the red yeast rice rich in coenzyme Q10, and the method is simple, and easy to control. The content of coenzyme Q10 of the prepared red yeast rice can achieve 400-550mg / kg, and the prepared red yeast rice does not contain citrinin. Meanwhile, the red chilli powder and the linoleic acid are added in the preparation process so as to promote the synthesis of lovastatin and gama-aminobutyric acid, and the red yeast rice rich in coenzyme Q10 can be used as a raw material to be widely applicable to processing of foods, medicine and cosmetics.

Description

technical field [0001] The invention relates to a red yeast rice, in particular to a red yeast rice rich in coenzyme Q10 and a preparation method thereof. Background technique [0002] Red yeast rice has a long history and is a great discovery of our ancestors. Its application has a history of more than one thousand years, and it is a precious scientific and cultural heritage of our country. Red koji, also known as Danqu, is a unique purple-red rice koji produced by Monascus as the main fermentation bacteria. It is mainly used in rice wine brewing, food fermentation, pigment production, and traditional Chinese medicine. Since ancient times, red yeast rice has a good therapeutic effect on certain diseases, and has been regarded as a precious health care and nutrition product by Chinese medicine. The production areas of red yeast rice are distributed in Fujian, Zhejiang, Jiangsu, Taiwan and other provinces in my country, among which Fujian Province is the main production area...

AI Technical Summary

Problems solved by technology

Among the published patents and documents, the research on red yeast rice rich in pigments, lovastatin, ergosterol and gamma-aminobutyric acid is the most active. For example, the invention patent with publication number CN 102703512 A discloses a method using Monascus Method for fermenting and producing functional red yeast pigments, the invention patent with publication number CN 101999589 A discloses a red yeast brown rice rich in γ-aminobutyric acid and monacolin K and its production method, publication number is CN 102406127 A The invention patent disclosed a preparation method of red yeast rice for reducing fat, and there are also literature reports on the research on the fermentation process of functional red yeast rice (Chen Yunzhong, Food Science, Vol.24, No.7, 2003), etc., but no rich Related reports on production of coenzyme Q10 by coenzyme Q10-containing red yeast rice and Monascus