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Red yeast rice rich in GABA and preparation method of red yeast rice

A kind of technology of red yeast rice and Monascus red, applied in the field of red yeast rice and preparation thereof

Inactive Publication Date: 2016-01-06
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There is no large-scale screening of Monascus strains on the ability to accumulate GABA in the existing relevant literature. The present invention has important practical significance in screening excellent, high-yield, and safe Monascus strains from products such as red fermented bean curd and red yeast rice. , can be used to produce GABA-rich functional foods or ingredients, such as various GABA-enhanced health food beverages, jams, seasonings and other products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026](1) Isolation and collection of Monascus strains: Put commercially available red yeast rice and red fermented bean curd samples from different sources in a petri dish, add sterile water until the rice is just submerged, shake gently for 1 min, and absorb with a pipette Put 1ml of bacterial suspension on the PDA plate, and the concentration of the bacterial solution is recorded as 10 -1 , and another 1ml of bacterial suspension was added to 9ml of sterile water to make 10 -2 Gradient of , then dubbed into 10 -3 、10 -4 、10 -5 、10 -6 and 10 -7 , a total of seven bacterial suspensions with different concentration gradients. Place all the plates at a constant temperature of 28°C for culture, observe the colonies after three days, pick out the reddish or red colonies and transfer them to a new plate, continue to culture after streaking, and purify until a single colony grows on the plate , finally isolated 36 Monascus strains. In addition, a total of 13 Monascus strains...

Embodiment 2

[0029] (1) Preparation of germinated brown rice: Accurately weigh 10g each of brown rice of 60 different types of rice (including white rice, red rice and black rice), put it in a conical flask, wash it with pure water for 3 times, drain it, and then follow the Add 1% hypochlorous acid solution to sterilize the brown rice by submerging it for 5 minutes, then wash it with sterile water for 3 times, drain it, continue soaking it in pure water with a pH of 5.0, and place the Erlenmeyer flask in a constant temperature water bath at 30°C Keep warm in the pot for 6 hours. After soaking, take out the brown rice, spread it in a pre-sterilized petri dish, cover it with 0.5mmol / LCaCl 2 After soaking the gauze with the solution, put it in a constant temperature incubator at 30°C for 24 hours to accelerate germination. During this period, observe the water content of the gauze every 4 hours. If the water content of the gauze is insufficient, use a 0.5mmol / LCaCl solution in time. 2 Spray ...

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Abstract

The invention discloses red yeast rice rich in GABA and a preparation method of the red yeast rice. A variety "Nanton84" (black kernelled rice) is screened from 60 different kinds of rice (comprising polished rice, red rice and black kernelled rice), and the content of gamma-amino butyric acid (GABA) in catalytic "Nanton84" sprouted brown rice is as high as 24.82mg / 100g which is 4.0 times that of a check variety "Fu rice No. 8". The "Nanton84" sprouted brown rice is used as a substrate for performing a fermentation test, monascus strains CICC 5008 with the high yield of GABA and without production of citrinin are screened from 49 separated and collected monascus strains, and the content of the GABA in the fermented product namely red yeast rice is as high as 22.43mg / 100g which is 93.9% higher than that of check strains CICC 5004. The preparation method of the red yeast rice rich in the GABA, disclosed by the invention, is simple, the content of the GABA in the red yeast rice which is prepared under optimal fermentation conditions is as high as 26.54mg / 100g, and no citrinin is detected.

Description

technical field [0001] The invention relates to red yeast rice and a preparation method thereof, in particular to red yeast rice rich in GABA and a preparation method thereof. Background technique [0002] Red yeast rice, also known as red yeast rice, is a product obtained by multiplying red yeast rice on cooked rice. The rice turns red during the fermentation process, hence the name red yeast rice or red rice. Red yeast rice is a natural food that can be used for both medicine and food. Its appearance in my country can be traced back at least to the Song Dynasty in the tenth century. Traditionally, red yeast rice has been widely used in the food industry, mainly for brewing wine, making red fermented bean curd, food colorant and meat preservative, etc. It can not only improve the color of food, but also give food a unique flavor. In addition, red yeast rice also has medical and health care effects. The "Dictionary of Traditional Chinese Medicine" summarizes the main medic...

Claims

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Application Information

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IPC IPC(8): A23L1/168A23L1/03
Inventor 黄志伟罗霞峦王丽星程祖锌黄昕颖
Owner FUJIAN AGRI & FORESTRY UNIV
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