Preparation method and application of functional monascus-fermented corn bran food

A technology of functional food and corn husk, applied in the field of bioengineering, can solve the problems of not paying attention to the synthesis of functional substances of Monascus

Inactive Publication Date: 2015-12-09
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this paper only uses Monascus to improve the coloring effect and does not pay attention to the synthesis of Monascus functional substances

Method used

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  • Preparation method and application of functional monascus-fermented corn bran food

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1 A kind of preparation method of red yeast corn husk functional food

[0043] The appearance of the red yeast corn husk functional food is pink to purple, with a unique fermented aroma, containing 10-50 mg / g of polysaccharides, 0.5-5 mg / g of lovastatin, and 0.4-6 mg / g of monascus pigment; The red koji corn husk functional food is prepared by using corn husk 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

[0044] Embodiment 2 A kind of preparation method of red yeast corn husk functional food

[0045] The method comprises the steps of:

[0046] 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;

[0047] 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, rice 1g, yeast extract 2g, magnesium sulfate 0.01g, dipotassium hydrogen phosphate 0.01g, the medium was sterilized at 100°C for 60 minutes.

[0048] 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 ...

Embodiment 3

[0050] Embodiment 3 A kind of preparation method of red yeast corn husk functional food

[0051] The method comprises the steps of:

[0052] 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;

[0053] 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; wherein the weight of each component of the raw materials contained in each 1L medium is bran 5g, glucose 8g, rice 2g, yeast extract 3.5g, magnesium sulfate 0.05g, dipotassium hydrogen phosphate 0.05g, the medium was sterilized at 110°C for 50 minutes;

[0054] 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 tempera...

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Abstract

The invention relates to a preparation method and application of a functional monascus-fermented corn bran food, and belongs to the fields of biological fermentation and medicines. According to the preparation method and application of the functional monascus-fermented corn bran food, disclosed by the invention, monascus is used as an original strain for culturing liquid by shaking a flask, liquid seeds are subjected to propagation, and solid fermentation is performed on corn bran, so that functional foods containing lovastatin and monascus pigments are obtained. The food contains 10-50mg / g of polysaccharide, 0.5-5mg / g of lovastatin and 0.4-6mg / g of monascus pigments. The functional food prepared by the method disclosed by the invention can be used for producing health care foods capable of regulating blood pressure and blood fat, or extracting active components, namely the polysaccharide, the lovastatin and the monascus pigments, so as to be used for producing medicines for treating hyperlipaemia and diabetes.

Description

technical field [0001] The invention relates to the technical field of bioengineering, specifically refers to the use of Monascus to transform the active ingredient polysaccharide in corn husks by solid fermentation technology, and simultaneously degrade carbohydrates such as starch in corn husks, and produce polysaccharides 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 hypertension 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 death toll of various diseases every year. ...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23L1/275A23L1/10A23L7/10
CPCA23V2002/00A23V2200/30A23V2200/326A23V2200/328
Inventor 张志才吕鹏张丽云刘易秋伊焦如波
Owner JIANGSU UNIV
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