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Improved functional red koji fermentation process

A technology of functional red yeast rice and fermentation process, applied in the field of improved functional red yeast rice fermentation technology, can solve the problems of functional red yeast rice easily contaminated with bacteria, low production efficiency, complicated operation, etc., and achieve low cost and high production facilities Simple and effective in preventing bacterial infection

Inactive Publication Date: 2016-12-07
林长勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the current problems of functional red yeast rice easily contaminated with bacteria, complex operation, low production efficiency, etc., and to provide an improved functional red yeast fermentation process, which has low environmental requirements, is not easy to be contaminated with bacteria, The process is simple and the output of Monacolin K is high, which greatly improves the production efficiency of functional red yeast rice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] An improved functional red yeast rice fermentation process, comprising the steps of:

[0044] (1) Strain cultivation: The functional Monacolin K-producing fungus strain (Monascus purple, the specific strain is Monacolin FM-8239, purchased from Shenghua Institute of Microbiology, Gutian County) and fermentation improvement Monascus strains (Aromatic Monascus, Monascus Anka, the specific strain is Monascus Anka FM-30, purchased from Shenghua Institute of Microbiology, Gutian County) respectively passed three levels The third-grade strains were obtained after expanded cultivation;

[0045] (2) Preparation of compound strains: Mix the three-grade functional red yeast strains with high yield of Monacolin K and the three-grade red yeast strains for fermentation improvement according to the ratio of 2:1 to obtain the red yeast compound strains;

[0046] (3) Inoculation: Add red yeast compound strains to the fermentation medium, stir and mix evenly; the fermentation medium is ...

Embodiment 2

[0052] An improved functional red yeast rice fermentation process, comprising the steps of:

[0053] (1) Strain cultivation: The functional Monacolin K-producing fungus strain (Monascus purple, the specific strain is Monacolin FM-8239, purchased from Shenghua Institute of Microbiology, Gutian County) and fermentation improvement Monascus strains (Aromatic Monascus, Monascus Anka, the specific strain is Monascus Anka FM-30, purchased from Shenghua Institute of Microbiology, Gutian County) respectively passed three levels The third-grade strains were obtained after expanded cultivation;

[0054] (2) Preparation of composite strains: Mix the three-grade functional red yeast strain with high yield of Monacolin K and the three-grade red yeast strain for fermentation improvement in a ratio of 1:1 to obtain the red yeast rice composite strain;

[0055] (3) Inoculation: Add red yeast compound strains to the fermentation medium, stir and mix evenly; the fermentation medium is prepared...

Embodiment 3

[0061] An improved functional red yeast rice fermentation process, comprising the steps of:

[0062] (1) Strain cultivation: The functional Monacolin K-producing fungus strain (Monascus purple, the specific strain is Monacolin FM-8239, purchased from Shenghua Institute of Microbiology, Gutian County) and fermentation improvement Monascus strains (Aromatic Monascus, Monascus Anka, the specific strain is Monascus Anka FM-30, purchased from Shenghua Institute of Microbiology, Gutian County) respectively passed three levels The third-grade strains were obtained after expanded cultivation;

[0063] (2) Preparation of compound strains: Mix the three-grade functional red yeast strain with high yield of Monacolin K and the three-grade red yeast strain for fermentation improvement according to the ratio of 3:1 to obtain the red yeast compound strain;

[0064] (3) Inoculation: Add red yeast rice compound strains to the fermentation medium, stir and mix evenly; the fermentation medium i...

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Abstract

The invention discloses an improved functional red koji fermentation process. Functional red koji is produced by virtue of a mode of koji-making through ventilation, with simple production facilities; under the conditions of a same scale and same labor force, the yield of the functional red koji is more than 20 times the yield of functional red koji produced by virtue of a normal production mode; and the improved fermentation process is high in efficiency and low in cost. According to the improved fermentation process disclosed by the invention, a complex strain of a functional red koji strain and a fermentation-improving red koji strain is applied to fermentation; by virtue of the two mildews, a dominant colony can be well formed in the early stage, so that microbial contamination is prevented; in addition, by virtue of the fermentation-improving red koji strain, the surfaces of rice grains become loose, which is conducive to the permeation of hyphae of the functional red koji, so that the problem that the functional red koji strain is poor in permeability is solved and the utilization rate of raw materials is improved; and meanwhile, a plurality of functional red koji products differing in type can be obtained.

Description

technical field [0001] The invention relates to the technical field of biological fermentation, in particular to an improved functional red yeast rice fermentation process. Background technique [0002] Red yeast rice has a long history in China. It is made from indica rice and fermented with Monascus fungus. Red yeast rice products can be divided into three categories: brewing red yeast rice, colorant red yeast rice and functional red yeast rice according to their different purposes. Functional red yeast rice is a new category of red yeast rice developed in the 1970s. Rich in Monacolin K ingredients, it has significant effects of inhibiting cholesterol synthesis and lowering blood lipids. [0003] At present, functional red yeast rice products on the market are mainly produced through solid-state fermentation. During the production process, closed containers such as fermentation bottles are used to provide a sterile environment. The materials are first sterilized by moist ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/02C12P17/06C12R1/66
CPCC12P1/02C12P17/06C12N1/145C12R2001/66
Inventor 林长勇林位康林雪
Owner 林长勇