Production method of monascus vinegar rich in lovastatin

A production method and Tinghong technology are applied in the production field of red yeast vinegar rich in lovastatin, and can solve the problems that the intake dose cannot reach lipid-lowering health care, the intake of vinegar is restricted, and the content of lovastatin is low. , to achieve the effect of excellent color, increased content and rich aroma

Active Publication Date: 2014-06-18
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the lipid-lowering effect of red yeast vinegar produced by traditional production methods is not significant, because the content of lovastatin in the finishe...

Method used

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  • Production method of monascus vinegar rich in lovastatin
  • Production method of monascus vinegar rich in lovastatin
  • Production method of monascus vinegar rich in lovastatin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032]Soak the weighed glutinous rice, steam it, and knead the rice by hand, the inside and outside are consistent, and there is no white heart; rinse with clean water according to the ratio of glutinous rice: water = 1:1.5, and the temperature of the rice after washing is 32-34°C; Drain the cold glutinous rice and drain the remaining water, pour it into the large tile tank that has been washed and steam sterilized in batches, and mix the compound yeast liquid, the fermented red yeast rice wine fermented by the previous batch, and the functional red yeast rice ( Soak in 10 times the water for 6 hours in advance) respectively drop into the tank according to 1.0%, 15% and 20% of the raw materials, mix well with the glutinous rice, no need to add water, the temperature of the product in the tank should be 26-28°C; 12 hours after dropping into the tank, The temperature of the product starts to rise, and then it should be stirred in time to keep the temperature of the product at 28-...

Embodiment 2

[0034] Soak the weighed glutinous rice, steam it, and knead the rice by hand, the inside and outside are consistent, and there is no white heart; rinse with clean water according to the ratio of glutinous rice: water = 1:2.0, and the temperature of the rice after washing is 30-32°C; Drain the cold glutinous rice and drain the remaining water, pour it into the large tile tank that has been washed and steam sterilized in batches, and mix the compound yeast liquid, the fermented red yeast rice wine fermented by the previous batch, and the functional red yeast rice ( Soak with 10 times of water in advance for 8 hours) respectively drop into the vat according to 1.2%, 20% and 25% of the raw materials, mix well with the glutinous rice, no need to add water, the product temperature in the vat is required to be 26-28°C; 10 hours after the vat, The temperature of the product starts to rise, and then it should be stirred in time to keep the temperature of the product at 28-30°C. Ferment ...

Embodiment 3

[0036] Soak the weighed glutinous rice, steam it, and knead the rice by hand, the inside and outside are consistent, and there is no white heart; rinse with clean water according to the ratio of glutinous rice: water = 1:2.0, and the temperature of the rice after washing is 30-32°C; Drain the cold glutinous rice and drain the remaining water, pour it into the large tile tank that has been washed and steam sterilized in batches, and mix the compound yeast liquid, the fermented red yeast rice wine fermented by the previous batch, and the functional red yeast rice ( Soak with 10 times the water in advance for 8 hours) and drop into the vat according to 1.5%, 25%, and 30% of the raw materials respectively, and mix well with the glutinous rice without adding water. The product temperature in the vat should be 26-28°C; The temperature of the product starts to rise, and then it should be stirred in time to keep the temperature of the product at 28-30°C, and it will be fermented for 8 ...

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Abstract

The invention relates to a production method of a monascus vinegar rich in lovastatin. The production method comprises the following steps: soaking, steaming and sprinkling cold water on high-quality glutinous rice, mixing the rice with a composite yeast solution, a former batch of fermented red yeast rice wine mash and functional red yeast, then carrying out diastatic fermentation at a low temperature to obtain mature red yeast rice wine mash; mixing bran, cavings, the former batch of fermented monascus vinegar culture and acetic acid bacteria liquid into the wine mash to perform solid-state acetic fermentation, adding lovastatin in a later period of fermentation with an adding amount being 0.03-0.05% of mass of a raw material, and fermenting for a total of 28-30 days to obtain mature monascus vinegar culture; and adding salt in the vinegar culture, pouring vinegar in the vinegar culture, sterilizing the vinegar culture, clarifying the and then filling the vinegar culture in jars and sealing to obtain the finished product, namely the monascus vinegar rich in lovastatin. The production method of the monascus vinegar rich in the lovastatin has the characteristics that the obtained monascus vinegar is rich in fragrance, mellow in taste and excellent in color and luster, and has a content of the lovastatin being 560-600mg/L.

Description

technical field [0001] The invention relates to a production method of red yeast rice vinegar rich in lovastatin, belonging to the technical field of fermentation and brewing. Background technique [0002] Lovastatin is a cholesterol synthesis inhibitor, which can inhibit the activity of 3-hydroxy 3-methyl-glutaryl CoA reductase (HMG-CoA reductase) in the cholesterol synthase system. The human body has many physiological functions. It has been confirmed by clinical trials that as long as the concentration of lovastatin in the blood reaches 0.001-0.005mg / L, the biosynthesis of cholesterol will be hindered, and it will play a role in lowering blood lipids; lovastatin can inhibit the proliferation and migration of endothelial cells, stabilize Plaque, improve endothelial function, antithrombotic, inhibit inflammatory response, thereby preventing a variety of cardiovascular and cerebrovascular diseases; it can also directly inhibit the level of isoprene involved in the prenylati...

Claims

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Application Information

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IPC IPC(8): C12J1/04
Inventor 毛健车鑫孟祥勇姬中伟牟穰
Owner JIANGNAN UNIV
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