Method for preparing lotus seed functional fermented food

A fermented food, functional technology, applied in the field of preparation of lotus seed functional fermented food, to achieve the effect of rich taste, control endotoxin, regulate blood sugar and blood lipid

Inactive Publication Date: 2016-08-17
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there has been no report on the preparation of lotus seed functional fermented food with multiple physiological effects such as regulating blood sugar and blood lipids, improving gastrointestinal function, and improving body immunity by using mixed bacteria of Monascus and lactic acid bacteria to ferment lotus seeds.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of lotus seed functional fermented food is prepared by the following steps:

[0026] (1) Lotus seed fermentation medium:

[0027] Wash the lotus seeds, add 0.02 kg of ammonium chloride, 0.5 kg of maltose, 0.05 kg of magnesium sulfate, 0.01 kg of dipotassium hydrogen phosphate, and 100 L of water for every 100 kg of lotus seeds;

[0028] (2) Monascus liquid strains:

[0029] After the Monascus strain was activated and cultured on a malt juice agar slant medium for 5 days, it was inserted into a liquid shake flask medium for liquid fermentation culture to prepare a liquid strain of Monascus;

[0030] (3) Lactic acid bacteria liquid strains:

[0031] After the lactic acid bacteria strains are anaerobically activated and cultivated on the MRS agar slant medium for 1 day, they are inserted into the liquid lactic acid bacteria expansion medium for liquid anaerobic fermentation culture to prepare lactic acid bacteria liquid strains;

[0032] (4) Prepara...

Embodiment 2

[0043] A preparation method of lotus seed functional fermented food is prepared by the following steps:

[0044] (1) Lotus seed fermentation medium:

[0045] Wash the lotus seeds, add 0.02 kg of ammonium chloride, 0.03 kg of maltose, 0.01 kg of magnesium sulfate, 0.01 kg of dipotassium hydrogen phosphate, and 100 L of water for every 100 kg of lotus seeds;

[0046] (2) Monascus liquid strains:

[0047] After the Monascus strain was activated and cultured on a malt juice agar slant medium for 5 days, it was inserted into a liquid shake flask medium for liquid fermentation culture to prepare a liquid strain of Monascus;

[0048] (3) Lactic acid bacteria liquid strains:

[0049] After the lactic acid bacteria strains are anaerobically activated and cultivated on the MRS agar slant medium for 1 day, they are inserted into the liquid lactic acid bacteria expansion medium for liquid anaerobic fermentation culture to prepare lactic acid bacteria liquid strains;

[0050] (4) Prepar...

Embodiment 3

[0061] A preparation method of lotus seed functional fermented food is prepared by the following steps:

[0062] (1) Lotus seed fermentation medium:

[0063] Wash the lotus seeds, add 0.02 kg of ammonium chloride, 0.6 kg of maltose, 0.05 kg of magnesium sulfate, 0.01 kg of dipotassium hydrogen phosphate, and 150 L of water for every 100 kg of lotus seeds;

[0064] (2) Monascus liquid strains:

[0065] After the Monascus strain was activated and cultured on a malt juice agar slant medium for 5 days, it was inserted into a liquid shake flask medium for liquid fermentation culture to prepare a liquid strain of Monascus;

[0066] (3) Lactic acid bacteria liquid strains:

[0067] After the lactic acid bacteria strains are anaerobically activated and cultivated on the MRS agar slant medium for 1 day, they are inserted into the liquid lactic acid bacteria expansion medium for liquid anaerobic fermentation culture to prepare lactic acid bacteria liquid strains;

[0068] (4) Prepara...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L29/00
CPCA23V2002/00A23V2200/328A23V2200/3262A23V2200/32A23V2200/324A23V2200/326
Inventor 吕旭聪刘斌林占熺贾瑞博李燕周文斌陈竞豪
Owner FUJIAN AGRI & FORESTRY UNIV
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