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Preparation method and product of functional red pitaya yeast

A technology of dragon fruit and red yeast rice, which is applied in the field of preparation of functional dragon fruit red yeast rice, can solve problems such as non-occurrence, and achieve the effects of convenient operation, precise control, and removal of heavy metal poisoning

Inactive Publication Date: 2014-12-10
东莞市天益生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many research reports about the fermentation of Monascus to produce Monascus pigment, Monascus mycelia, MonacolinK and the reduction of citrinin content, but there has not been any research on the production of blood lipid-lowering by fermenting dragon fruit and red yeast rice with multiple functions. Reports on dragon fruit red yeast rice with multiple functions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: The preparation method of the functional pitaya red yeast rice provided by this embodiment is prepared by the following steps:

[0027] (1) Dragon fruit culture medium:

[0028] Pitaya is cleaned, peeled, and pitaya pulp 1: sterile water 1-10 is placed in beater by weight and is made into pulp through beating, then adds rice flour 1-3g in every liter of pulp, KH 2 PO 4 0.1-0.9g, NaNO 3 0.6-0.8g, MgSO 4 0.5-0.6g, potato 0.9-1.2g.

[0029] (2) Monascus mycelium:

[0030] Monascus purpureus yang TY622 strain of Monascus purpureus yang was selected as the strain, and its microbial preservation number was CGMCC4110; it was cultivated at 30-40°C by slant medium and liquid shake flask medium, and at the same time, it was treated with ultraviolet light-diethyl sulfate The strains were subjected to compound mutagenesis to reduce the content of citrinin, and then inserted into the fermentation medium for liquid fermentation to produce Monascus mycelia;

[0031...

Embodiment 2

[0041] Embodiment 2: the preparation method of the functional pitaya red yeast rice provided by this embodiment and the products thereof are basically the same as in Example 1, except that:

[0042] A preparation method of functional dragon fruit red yeast rice, which is prepared by the following steps:

[0043] (1) Dragon fruit culture medium:

[0044] Pitaya is cleaned, peeled, and pitaya pulp 1: sterile water 1 is placed in beater by weight ratio and is made into pulp through beating, then adds rice flour 1g, KH in every liter of pulp 2 PO 4 0.9g, NaNO 3 0.8g, MgSO 4 0.5g, potato 0.9g.

[0045] (2) Monascus mycelium:

[0046] The Monascus purpureus yang TY622 strain was selected as the strain, and it was cultured on slant medium and liquid shake flask medium at 30°C. At the same time, ultraviolet light-diethyl sulfate was used to carry out compound mutagenesis on the strain to reduce the The content of citrinin is then inserted into the fermentation medium to carry ou...

Embodiment 3

[0053] Embodiment 3: the preparation method of the functional dragon fruit red yeast rice provided by this embodiment and the products thereof are basically the same as those in Examples 1 and 2, except that:

[0054] A preparation method of functional dragon fruit red yeast rice, which is prepared by the following steps:

[0055] (1) Dragon fruit culture medium:

[0056] Dragon fruit is cleaned, peeled, and dragon fruit pulp 1: sterile water 5 is placed in beater by weight and is made into fruit pulp through beating, then in every liter of fruit pulp, add rice flour 3g, KH 2 PO 4 0.5g, NaNO 3 0.6g, MgSO 4 0.55g, potato 1.1g.

[0057] (2) Monascus mycelium:

[0058] The Monascus purpureus yang TY622 strain was selected as the strain, and it was cultured on slant medium and liquid shake flask medium at 40°C. At the same time, ultraviolet rays-diethyl sulfate was used to carry out compound mutagenesis on the strain to reduce the The content of citrinin is then inserted int...

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Abstract

The invention discloses a preparation method and product of functional red pitaya yeast. The preparation method comprises the steps of preparing a pitaya culture medium; preparing a red yeast mycelium: culturing Monascus purpureus yang TY622 serving a strain in a slant culture medium and a liquid shake flask culture medium, meanwhile, carrying out compound mutation on the strain by using ultraviolet ray and diethyl sulfate, then, connecting the strain to a fermentation medium, and carrying out liquid fermentation culture to obtain the red yeast mycelium; and preparing the functional red pitaya yeast: connecting the red yeast mycelium, probiotics or lactic acid bacteria to a pitaya pulp culture medium, and carrying out liquid fermentation to obtain the functional red pitaya yeast. The functional red pitaya yeast disclosed by the invention simultaneously has various health-care functions of pitaya and red yeast, and not only has the red yeast effects of reducing blood fat, reducing blood pressure, reducing blood sugar and the like, but also has the pitaya effects of expelling toxins, beautifying the face, preventing senile lesion, eliminating heavy metal poisoning and the like, so that demands of more people can be met.

Description

technical field [0001] The invention relates to the technical field of biological fermentation, in particular to a preparation method of functional dragon fruit red yeast rice and products thereof. Background technique [0002] Monascus is a fungus of the Aspergillus family, Monascus purple, also known as Monascus. Traditionally, Monascus is only produced in rice culture and fermentation, and it is widely used in traditional rice wine, vinegar and other food fields. According to modern medical research reports, red yeast rice has the functions of purifying blood, lowering blood pressure, lowering blood fat and anti-oxidation. For this, functional red yeast rice has been launched in the market. [0003] The fruit juice of dragon fruit is delicious and sweet. In addition to eating fresh, it can also be used for wine making, canning, jam, etc. It has the functions of preventing constipation, detoxifying and detoxifying, inhibiting dementia, promoting eye health, increasing bone...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14A23L1/212A23L1/29C12R1/645A23L19/00A23L33/00
Inventor 胡文林谢凤娇陈影妮
Owner 东莞市天益生物工程有限公司
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