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Preparation method of Chinese chestnut functional fermented food

A fermented food and functional technology, applied in the fields of microbial fermentation and biomedicine, to achieve the effects of promoting growth and reproduction, invigorating the kidney and strengthening the gastrointestinal tract function, and improving the gastrointestinal tract function.

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 chestnut functional fermented food with multiple functions by using Monascus and lactic acid bacteria mixed bacteria to ferment chestnut

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of chestnut functional fermented food is prepared by the following steps:

[0027] (1) Chestnut fermentation medium:

[0028] Wash the chestnuts, 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 chestnuts;

[0029] (2) Monascus liquid strains:

[0030] 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;

[0031] (3) Lactic acid bacteria liquid strains:

[0032] 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;

[0033] (4) Preparation of ...

Embodiment 2

[0045] A preparation method of chestnut functional fermented food is prepared by the following steps:

[0046] (1) Chestnut fermentation medium:

[0047] Wash the chestnuts, 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 chestnuts;

[0048] (2) Monascus liquid strains:

[0049] 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;

[0050] (3) Lactic acid bacteria liquid strains:

[0051] 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;

[0052] (4) Preparation of ...

Embodiment 3

[0064] A preparation method of chestnut functional fermented food is prepared by the following steps:

[0065] (1) Chestnut fermentation medium:

[0066] Wash the chestnuts, 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 chestnuts;

[0067] (2) Monascus liquid strains:

[0068] 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;

[0069] (3) Lactic acid bacteria liquid strains:

[0070] 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;

[0071] (4) Preparation of ...

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PUM

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Abstract

The invention discloses a preparation method of Chinese chestnut functional fermented food and relates to the field of microbial fermentation and biomedicine. In the invention, monascus and lactic acid bacteria are used as fermentation strains; and after bevel activation culture and liquid enlarge culture, a Chinese chestnut fermentation medium is inoculated with the fermentation strains, and then a functional fermented product rich in polyphenols, lovastatin and monascus pigment is obtained by fermentation. After drying and grinding, the Chinese chestnut fermented product can be directly used as functional food with functions of regulating blood glucose and blood fat, tonifying the kidneys and invigorating the body, improving gastrointestinal functions and the like.

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 chestnut functional fermented food. Background technique [0002] Monascus 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 food; those who g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L29/00
CPCA23V2002/00A23V2200/3262A23V2200/326A23V2200/328A23V2200/32A23V2200/324A23V2200/306
Inventor 吕旭聪刘斌贾瑞博林占熺李燕周文斌陈竞豪
Owner FUJIAN AGRI & FORESTRY UNIV
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