A kind of method of processing Monascus slag

Abstract

The invention belongs to the technical field of monascus residue waste utilization, and specifically discloses a method for treating monascus residue, namely a method for preparing health-care food for reducing blood fat, reducing blood pressure and preventing osteoporosis by enzymolysis of monascus residue. The monascus residue left after monascus pigment is produced is treated by ultrasonic wave and composite enzymolysis, mycelia are crushed to release protein and polysaccharides therein, then the monascus residue is degraded into protein polypeptide or amino acid, residual active substances such as ergosterol and gamma-aminobutyric acid are enriched, and the monascus residue can be prepared into a microcapsule preparation for reducing blood fat, reducing blood pressure and preventing osteoporosis, so that secondary pollution in the traditional acid-alkali treatment process is avoided.

Description

technical field

[0001] The invention belongs to the technical field of waste utilization of monascus slag, and specifically relates to a method for treating monascus slag, which uses the enzymatic hydrolysis of the monascus slag to prepare health food for lowering blood fat, lowering blood pressure and preventing osteoporosis. Background technique

[0002] In recent years, with people's understanding of the toxic and side effects of synthetic food additives and chemical drugs on the human body, countries all over the world have set off an upsurge in eating green food and using natural medicines. s concern. According to traditional Chinese medicine, red yeast rice is sweet and warm in nature, and has the effect of regulating blood lipid concentration and slowing down cardiovascular diseases. Monascus spp. is the main strain for the production of red yeast rice, functional red yeast rice and natural pigments. In 1979, Japanese scholar Akira Endo first discovered the choleste...

Examples

Embodiment 1

[0035] A method for processing Monascus slag, the steps are as follows:

[0036] (1) Ultrasonic crushing step of Monascus mycelium

[0037] Crush the mycelium of Monascus koji through a 100-mesh sieve, soak in water, soak for 2-3 hours according to the ratio of mass to volume of 1:10, and then perform ultrasonic crushing, ultrasonic power 120-160W, processing temperature 30-50°C, processing time 1-2h;

[0038] Described red yeast mycelium is prepared by following method:

[0039] After the rice and peptone are submerged in liquid for 7 to 10 days with Monascus, the liquid product fermented by Monascus is squeezed out by a press, and then the red pigment is extracted with ethanol with a mass concentration of 60-70%. Monascus mycelium with red pigment, dried and stored at room temperature, wherein Monascus was preserved by the General Microorganism Center of China Committee for the Collection of Microorganisms, and the number was CGMCCNo.6807 Monascus strain.

[0040] (2) Com...

Embodiment 2

[0046] A method for processing Monascus slag, the steps are as follows:

[0047] (1) Ultrasonic crushing step of Monascus mycelium

[0048] Crush the mycelium of Monascus koji through a 100-mesh sieve, soak in water, soak for 2-3 hours according to the ratio of mass to volume of 1:10, and then perform ultrasonic crushing, ultrasonic power 120-160W, processing temperature 30-50°C, processing time 1-2h;

[0049] Described red yeast mycelium is prepared by following method:

[0050]After the rice and peptone are submerged in liquid for 7 to 10 days with Monascus, the liquid product fermented by Monascus is squeezed out by a press, and then the red pigment is extracted with ethanol with a mass concentration of 60-70%. Monascus mycelium with red pigment, dried and stored at room temperature, wherein Monascus was preserved by the General Microorganism Center of China Committee for the Collection of Microorganisms, and the number was CGMCCNo.6807 Monascus strain.

[0051] (2) Comp...

technical field

[0001] The invention belongs to the technical field of waste utilization of monascus slag, and specifically relates to a method for treating monascus slag, which uses the enzymatic hydrolysis of the monascus slag to prepare health food for lowering blood fat, lowering blood pressure and preventing osteoporosis. Background technique

[0002] In recent years, with people's understanding of the toxic and side effects of synthetic food additives and chemical drugs on the human body, countries all over the world have set off an upsurge in eating green food and using natural medicines. s concern. According to traditional Chinese medicine, red yeast rice is sweet and warm in nature, and has the effect of regulating blood lipid concentration and slowing down cardiovascular diseases. Monascus spp. is the main strain for the production of red yeast rice, functional red yeast rice and natural pigments. In 1979, Japanese scholar Akira Endo first discovered the choleste...

Examples

Embodiment 1

[0035] A method for processing Monascus slag, the steps are as follows:

[0036] (1) Ultrasonic crushing step of Monascus mycelium

[0037] Crush the mycelium of Monascus koji through a 100-mesh sieve, soak in water, soak for 2-3 hours according to the ratio of mass to volume of 1:10, and then perform ultrasonic crushing, ultrasonic power 120-160W, processing temperature 30-50°C, processing time 1-2h;

[0038] Described red yeast mycelium is prepared by following method:

[0039] After the rice and peptone are submerged in liquid for 7 to 10 days with Monascus, the liquid product fermented by Monascus is squeezed out by a press, and then the red pigment is extracted with ethanol with a mass concentration of 60-70%. Monascus mycelium with red pigment, dried and stored at room temperature, wherein Monascus was preserved by the General Microorganism Center of China Committee for the Collection of Microorganisms, and the number was CGMCCNo.6807 Monascus strain.

[0040] (2) Com...

Embodiment 2

[0046] A method for processing Monascus slag, the steps are as follows:

[0047] (1) Ultrasonic crushing step of Monascus mycelium

[0048] Crush the mycelium of Monascus koji through a 100-mesh sieve, soak in water, soak for 2-3 hours according to the ratio of mass to volume of 1:10, and then perform ultrasonic crushing, ultrasonic power 120-160W, processing temperature 30-50°C, processing time 1-2h;

[0049] Described red yeast mycelium is prepared by following method:

[0050]After the rice and peptone are submerged in liquid for 7 to 10 days with Monascus, the liquid product fermented by Monascus is squeezed out by a press, and then the red pigment is extracted with ethanol with a mass concentration of 60-70%. Monascus mycelium with red pigment, dried and stored at room temperature, wherein Monascus was preserved by the General Microorganism Center of China Committee for the Collection of Microorganisms, and the number was CGMCCNo.6807 Monascus strain.

[0051] (2) Comp...

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