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

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...

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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

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