Method for preparing lotus seed functional fermented food

Abstract

The invention provides a method for preparing a lotus seed functional fermented food, relating to the field of microbial fermentation and biological medicine. According to the method, monascus and lactobacillus serving as fermenting strains are subjected to cant activated culture and liquid expansion culture, are inoculated to a lotus seed fermentation culture medium, and are fermented to obtain a functional fermented product containing alkaloids, flavone, lovastatin and monascus color. The fermented product prepared by the method is dried and ground to prepare the lotus seed functional fermented food with multiple effects of regulating blood glucose and blood lipid, improving gastrointestinal functions and improving body immunity.

Description

technical field

[0001] The invention belongs to the field of microbial fermentation and biomedicine, and in particular relates to a preparation method and application of lotus seed functional fermented food. Background technique

[0002] Monascus ( Monasucs spp.) is one of the earliest beneficial fungi used in food processing in my country. Regarding the medicinal value of red yeast rice, Li Shizhen of the Ming Dynasty recorded in "Compendium of Materia Medica": "Red yeast rice has a sweet taste and is non-toxic. It is mainly used for digestion, blood circulation, spleen, and stomach dryness. Jieyao Volume 4" records: "Red yeast is steamed with white rice to make red, and it has the same principle of seeking the same Qi as Yingxue; it can increase blood and strengthen the spleen. If the spleen is strong, it will regulate its fluid in the stomach and treat stomach dryness. Those with red and white dysentery have the power of invigorating blood circulation and eliminating f...