A kind of monascus culture medium and the preparation process of monascus using the medium

Abstract

The invention discloses a Monascus culture medium and a Monascus preparation process using the culture medium. The culture medium is made of the following raw materials in weight percentage: 7-14 parts of powder, 0.4-2.7 parts of nutrient solution and 100 parts of 1 part of distilled water; the powder is made of the following raw materials in percentage by weight: 4-12 parts of rice flour and 0.1-7 parts of dry corn steep powder; the nutrient solution is made of raw materials in the following percentages by weight: 0.1-1.5 parts of sucrose, 1-3 parts of plant peptone, 0.05-0.35 parts of sodium nitrate, 0.05-0.4 parts of magnesium sulfate, 0.05-0.3 parts of potassium dihydrogen sulfate and acidity regulator; the medium will not agglomerate during the preparation of Monascus using this medium , and the heat dissipation and air permeability of the medium are good, and the mass transfer and heat transfer are fast, which is beneficial to the growth of Monascus and the metabolism of Monascus pigment.

Description

technical field [0001] The invention relates to a monascus culture medium and a preparation process of monascus using the culture medium, belonging to the field of food processing. Background technique [0002] Red yeast rice is a traditional and characteristic export product in my country, and the application of red yeast rice pigments in China has a history of thousands of years. Research in recent years has found that, in addition to being used as a food colorant, Monascus pigment also has biological activities such as anti-inflammatory, anti-oxidation, antibacterial, cholesterol-lowering, anti-mutation and anti-tumor, and can also be used to prepare solar cells and biological printing and dyeing. Very broad application prospects. [0003] However, the current way of producing koji is still the traditional way. Traditionally, rice is used as the substrate for fermentation and culture, and oats, highland barley, and yam are also used as substrates for cultivation. However...

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Problems solved by technology

[0003] However, the current way of producing koji is still the traditional way. Traditionally, rice is used as the substrate for fermentation and culture, and oats, highland barley, and yam are also used as substrates for cultivation. However, the nutritional content of a single granular substrate It is not completely suitable for the growth of Monascus species and the metabolism of Monascus pigment, and the powdery material is likely to cause the solid medium to agglomerate during the fermentation process, which is not conducive to heat dissipation, ventilation, and mass transfer and heat transfer, resulting in the existence of Some raw materials exist, the metabolism of red yeast pigment is slow, and the content of the product is low

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