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

Inactive Publication Date: 2016-01-06
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The process is mainly to use traditional techniques to cultivate Monascus strains, and to use open solid-state fermentation to ferment tartary buckwheat. During the period, the labor intensity of turning the koji is high, and the high-temperature constant temperature cultivation is not conducive to the acquisition of the target product (MonacolinK). The content of MonacolinK Rarely, only 1.3mg / g, product quality is not easy to control

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The present invention discloses a nerves soothing and lipid lowering tartary buckwheat monascus tea production method, belonging to the technical field of functional health-care tea. The production method includes the following process steps: 1) raw material treating; 2) enriching in adverse situation; 3) material blending; 4) sterilizing; 5) inoculating and culturing; 6) programmed temperature lowering fermentation culturing; 7) inactivating; 8) drying; 9) sterilizing; and 10) finished product packaging. By ultrasonic assisted tartary buckwheat shelling, the worse tartary buckwheat bitter taste is improved; by ultrasonic gamma aminobutyric acid enriching in adverse situation, the content of gamma-aminobutyric acid is improved; and by monascus fermentation process programmed temperature lowering, the strain adaptability is improved and the yield of metabolite Monacolin K is improved. The obtained tartary buckwheat monascus tea is high in functional active ingredients of GABA and Monacolin K, and has efficacies of calming mind and relaxing brain, enhancing brain activity, lowering blood pressure and blood lipids, and preventing against cardiovascular and cerebrovascular diseases.

Description

technical field [0001] The invention belongs to the technical field of functional health-care teas, and in particular relates to a production method of tartary buckwheat and red yeast tea for calming the nerves and reducing fat. Background technique [0002] With the improvement of modern people's living standards, great changes have taken place in diet structure and living habits. Due to improper diet, too much work pressure and too little exercise, people's physiological metabolism is often out of balance, which induces or aggravates diseases such as hypertension, hyperlipidemia, diabetes, insomnia, and convulsions. How to prevent and treat such diseases in daily life has become an urgent problem to be solved. [0003] γ-aminobutyric acid (γ-aminobutyric acid, GABA), also known as aminobutyric acid, 4-aminobutyric acid, pipecolic acid, molecular formula C 4 h 9 NO 2 , with a relative molecular weight of 103.12, is a white or off-white crystalline powder with a slightly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 楼坚叶慧蒋迪波黄俊龚金炎刘士旺裘建良
Owner ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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