Preparation method of millet red rice

A technology of millet and red yeast rice, applied in the field of preparation of millet red yeast rice, can solve the problem of no red yeast yeast fermentation process, etc., and achieve the effects of preventing cardiovascular and cerebrovascular diseases, good palatability, and no toxic and side effects

Inactive Publication Date: 2017-04-05
深圳华大基因农业控股有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, there is no red yeast rice fermentation process using millet as raw material in the market

Method used

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  • Preparation method of millet red rice
  • Preparation method of millet red rice
  • Preparation method of millet red rice

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preparation example Construction

[0043] In one embodiment of the present invention, the preparation method of millet red yeast rice comprises the steps:

[0044] 1) Preprocessing of millet

[0045] Soak the millet in a lactic acid solution with a concentration of 20±5%, drain the water, steam the soaked millet, and sterilize;

[0046] 2) fermentation

[0047] Strain activation: Inoculate Monascus purpureus strains on a slanted PDA solid medium, and expand culture at 30±2°C for 7±2 days;

[0048] First-level seed culture: Take the strain obtained from the above-mentioned expanded culture, add spore eluent to it, after shaking, pour it into PDB liquid medium as the first-level seed medium, and culture it on a shaker overnight at 30±2°C to obtain a grade seed culture solution;

[0049] Secondary seed culture: absorb the above-mentioned first-level seed culture solution, add it to PDB liquid medium as the second-level seed medium, and culture on a shaker overnight at 30±2°C to obtain the second-level seed cultur...

Embodiment 1

[0056] Embodiment 1: Isolation and purification of purple Monascus purpureus (Monascus purpureus) bacterial strain

[0057] 1) Preparation of PDA medium

[0058] Weigh 6g of potato extract powder, 20g of glucose and 20g of agar into 1000mL of distilled water, sterilize at 121°C for 30min, and when the temperature of the culture medium drops to 40-50°C, add the corresponding ampicillin antibiotic, pour it into a plate, and set aside.

[0059] 2) Dilution

[0060] Get the sample (commercially available red yeast rice) 1g to be separated, add in the sterile water test tube that 9mL is housed under aseptic condition, obtain 10 -1 bacterial suspension. Then it was diluted 10 times successively to prepare 10 -2 、10 -3 、10 -4 、10 -5 、10 -6 bacterial suspension.

[0061] 3) Vaccination

[0062] Prepare 9 sets of plates in advance, respectively marked as 10 -4 、10 -5 、10 -6 , each dilution was replicated on 3 plates, pipetted 1mL of the corresponding bacterial suspension in...

Embodiment 2

[0070] Embodiment 2: the laboratory fermentation of millet red yeast rice

[0071] 1) Preprocessing of millet

[0072] Soak the millet in 20% lactic acid overnight, drain the water, steam the soaked millet, and pack it into 250mL triangular flasks with a filling volume of 150g / bottle; sterilize at 121°C for 30min.

[0073] 2) fermentation

[0074] 2a) Medium:

[0075] Slant medium: PDA solid medium (6g of potato extract powder, 20g of glucose, 20g of agar, replenished with water to 1000mL).

[0076] Primary seed medium (with glass beads): PDB liquid medium (potato extract powder 6g, glucose 20g, water up to 1000mL).

[0077] Secondary seed medium: PDB liquid medium (potato extract powder 6g, glucose 20g, water up to 1000mL).

[0078] Solid fermentation medium (control the initial water content to 40%): millet + 4% glucose + 2% peptone.

[0079] The above medium was sterilized at 121°C for 30 minutes, and cooled for later use.

[0080] 2b) Fermentation process

[0081] S...

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Abstract

The invention discloses a preparation method of millet red rice. The preparation method comprises the following steps of: pretreating millet, activating strains, culturing first-class seeds, culturing second-class seeds, performing solid fermentation culturing and performing drying, wherein secondary fermentation is performed in the process of the solid fermentation culturing. According to the preparation method disclosed by the invention, the millet red rice is successfully prepared from the millet as a raw material, can be processed into a health-care food which is convenient to eat in daily life, nutritious, healthy and good in palatability, can help patients suffering from hyperlipidemia and crowds having slightly high blood fat to reduce blood fat, has the efficacies of preventing cardiovascular and cerebrovascular diseases, promoting blood circulation to remove blood stasis, invigorating the spleen and promoting digestion for healthy crowds, and is free from toxic and side effects.

Description

technical field [0001] The invention relates to the technical field of functional food preparation, in particular to a method for preparing red yeast rice. Background technique [0002] In recent years, with the continuous improvement of people's living conditions, the intake of high-fat foods has increased, while the amount of exercise has decreased, and the incidence of hyperlipidemia has increased year by year. Blood lipids are the general term for neutral fats and lipids in blood plasma, mainly triglycerides and cholesterol. The initial hyperlipidemia has no obvious symptoms, but persistent hyperlipidemia is one of the main factors leading to cardiovascular and cerebrovascular diseases such as atherosclerosis, coronary heart disease, myocardial infarction, and stroke, which seriously endangers people's health and life safety. [0003] Red yeast rice has been an edible fungus used both as medicine and food since ancient times in my country, and its health benefits have ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/00C12N1/14C12R1/645
CPCC12N1/14A23V2002/00A23V2200/32A23V2200/326A23V2200/3262A23V2200/328
Inventor 张海峰张彩张婷鹃丁淑娟张耕耘
Owner 深圳华大基因农业控股有限公司
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