Nerves soothing and lipid lowering tartary buckwheat monascus tea production method
A kind of tartary buckwheat red yeast tea, production method technology, applied in the direction of tea substitutes and the like, can solve the problems of unfavorable target products (MonacolinK acquisition, low MonacolinK content, product quality is not easy to control, etc., to prevent cardiovascular and cerebrovascular diseases, enhance Brain vitality and the effect of improving the adaptability of strains
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Embodiment 1
[0028] 1) Raw material processing: husking the tartary buckwheat to remove the shell.
[0029] 2) Adversity enrichment: Add water until tartary buckwheat is submerged, enrich GABA with ultrasonic adversity, and gradually remove bran from the surface to the water surface; ultrasonic conditions are: ultrasonic wavelength 60KHz, processing time 80min;
[0030] 3) Mixing material: Dry the shelled tartary buckwheat at low temperature, mix 25% tartary buckwheat, 8% glucose, 6% yeast extract and the rest of water;
[0031] 4) Sterilization: Sterilize the mixture obtained in step 3), sterilization conditions: 121°C, 20min;
[0032] 5) Inoculation culture: Inoculate Monascus purpura ( Monascus purpureus ) The liquid bacteria are inoculated into the sterilized mixture, and cultured at 30°C for 72 hours;
[0033] 6) Programmed cooling fermentation culture: raise the culture temperature to 35°C, keep it for 18 hours, and then lower the temperature three times, the first time is 1°C / hour...
Embodiment 2
[0040] 1) Raw material processing: husking the tartary buckwheat to remove the shell.
[0041] 2) Adversity enrichment: add water until tartary buckwheat is submerged, enrich GABA with ultrasonic adversity, and gradually remove bran from the surface to the water surface; ultrasonic conditions are: ultrasonic wavelength 20KHz, processing time 120min;
[0042] 3) Mixing material: Dry the shelled tartary buckwheat at low temperature, mix 20% tartary buckwheat, 5% glucose, 2% yeast extract and the rest of water;
[0043] 4) Sterilization: Sterilize the mixture obtained in step 3), sterilization conditions: 121°C, 20min;
[0044] 5) Inoculation culture: Inoculate Monascus purpura ( Monascus purpureus ) The liquid bacteria are inoculated into the sterilized mixture, and cultured at 30°C for 72 hours;
[0045] 6) Programmed cooling fermentation culture: raise the culture temperature to 35°C, keep it for 18 hours, then lower the temperature three times, the first time to 1°C / hour to...
Embodiment 3
[0051] 1) Raw material processing: husking the tartary buckwheat to remove the shell.
[0052] 2) Adversity enrichment: add water until tartary buckwheat is submerged, enrich GABA with ultrasonic adversity, and gradually remove bran from the surface to the water surface; ultrasonic conditions are: ultrasonic wavelength 80KHz, processing time 5min;
[0053] 3) Mixing material: Dry the shelled tartary buckwheat at low temperature, mix 30% tartary buckwheat, 10% glucose, 8% yeast extract and the rest of water;
[0054] 4) Sterilization: Sterilize the mixture obtained in step 3), sterilization conditions: 121°C, 20min;
[0055] 5) Inoculation culture: Inoculate Monascus purpura ( Monascus purpureus ) The liquid bacteria are inoculated into the sterilized mixture, and cultured at 30°C for 72 hours;
[0056] 6) Programmed cooling fermentation culture: raise the culture temperature to 35°C, keep it for 18 hours, and then lower the temperature three times, the first time is 1°C / hour...
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