Making method of monascus and tartary buckwheat functional food and application thereof

A functional food, the technology of red yeast rice tartary buckwheat, applied in the field of bioengineering, can solve the problems of ignoring the overall efficacy of red yeast rice, not investigating, and not involving hypoglycemic efficacy, etc.

Inactive Publication Date: 2015-12-02
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The research of this thesis is only on the laboratory scale, and the product and efficacy do not overlap with the protection content of this patent; Buckwheat produces lovastatin, and uses animal experiments to evaluate its blood lipid-lowering function. The content difference between it and this patent is that there is only lovastatin in the product, and no other ingredients are examined. The overall efficacy of red yeast rice is ignored, and at the same time, it does not involve Its hypoglycemic effect; the other two papers are related to the brewing of red yeast rice wine and the effect of buckwheat red yeast rice on the blood lipid level of experimental hyperlipidemia mice, which have nothing to do with the protection content of this patent

Method used

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  • Making method of monascus and tartary buckwheat functional food and application thereof

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Experimental program
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Effect test

Embodiment 1

[0045] Embodiment 1 A kind of red yeast rice tartary buckwheat functional food preparation method

[0046] The appearance of the red yeast tartary buckwheat functional food is pink to purple, with a unique fermented aroma, containing 2-10 mg / g of flavonoids, 0.5-5 mg / g of lovastatin, and 0.4-6 mg / g of monascus pigment; The above-mentioned red koji tartary buckwheat functional food is prepared by using tartary buckwheat as the main raw material and Monascus as the strain, through test tube expansion culture, liquid shake flask culture, seed tank seed culture and solid fermentation culture.

Embodiment 2

[0048] A preparation method of red yeast tartary buckwheat functional food, said method comprising the steps of:

[0049] a. Test tube expansion culture: inoculate Monascus strains in potato glucose medium, cultivate at a temperature of 20°C for 10 days, and store at 1°C to obtain Monascus test tube slant spores;

[0050]b. Liquid shake flask culture: Inoculate a ring of Monascus test tube slant spores into a 250mL Erlenmeyer flask filled with 20mL liquid shake flask culture medium. Cultivate for 18 hours to make liquid shake flask strains; wherein the weight of each component of the raw materials contained in each 1L medium is: bran 5g, glucose 5g, peptone 1g, yeast extract 2g, magnesium sulfate 0.01g, dipotassium hydrogen phosphate 0.01g, the medium was sterilized at 100°C for 60 minutes.

[0051] c. First-level seed tank seed culture: Inoculate liquid shake flask strains into seed tank culture medium at an inoculum size of 1%, at a temperature of 20°C, a stirring speed of ...

Embodiment 3

[0054] A preparation method of red yeast tartary buckwheat functional food, said method comprising the steps of:

[0055] a. Test tube expansion culture: inoculate Monascus strains in potato glucose medium, cultivate them at a temperature of 20°C for 5 days, and store them at 4°C to obtain Monascus test tube slant spores;

[0056] b. Liquid shake flask culture: Inoculate a ring of Monascus test tube slant spores into a 250mL Erlenmeyer flask filled with 20mL liquid shake flask culture medium. Cultivate for 40 hours to make liquid shake flask strains; the weight of each component of the raw materials contained in each 1L medium is bran 5g, glucose 8g, peptone 2g, yeast extract 3.5g, magnesium sulfate 0.05g, dipotassium hydrogen phosphate 0.05g, the culture medium was sterilized at 110°C for 50 minutes;

[0057] c. First-level seed tank seed culture: Inoculate liquid shake flask strains into the seed tank culture medium at an inoculum size of 1%, at a temperature of 28°C, a sti...

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Abstract

The invention discloses a making method of monascus and tartary buckwheat functional food and an application thereof, and belongs to the field of biological fermentation and medicine. The preparation method comprises the steps that monascus serves as original strains, liquid shake-flask culture is conducted on the monascus, liquid seed amplification culture is conducted, tartary buckwheat solid fermentation is conducted, and the functional food containing flavone, lovastatin and monascus pigments is obtained. The food comprises 2-10 mg / g of the flavone, 0.5-5 mg / g of the lovastatin and 0.4-6 mg / g of the monascus pigments. The functional food produced through the making method can be used for producing health care foods capable of regulating blood sugar and blood fat, or the active components of the flavone, the lovastatin and the monascus pigments of the functional food can be extracted to be used for producing drugs for treating hyperlipidemia and diabetes mellitus.

Description

technical field [0001] The invention relates to the technical field of bioengineering, in particular to using Monascus to transform the active ingredient flavonoids in tartary buckwheat by solid fermentation technology, and at the same time to degrade carbohydrates such as starch in tartary buckwheat, and to produce flavonoids and lovastatin containing flavonoids and lovastatin through seed expansion cultivation and solid fermentation and Monascus pigment functional food. Background technique [0002] With the development of my country's economy, the improvement of people's living standards and the changes in people's diet structure, especially the increase in high-fat diet intake, the incidence of "three high" diseases such as hypertension, hyperlipidemia and hyperglycemia has increased year by year. The "three high" diseases have become the number one enemy affecting the health of the people, and the number of deaths due to the "three high" diseases ranks first in the deat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L2/38A23L1/24A23L1/238C12N1/14C12R1/645A23L33/00A23L27/50A23L27/60
CPCA23L2/38C12N1/14A23V2002/00A23V2200/3262A23V2200/328
Inventor 张志才吕鹏焦如波张丽云刘易秋伊
Owner JIANGSU UNIV
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