Preparation method of lipid lowering monascus purpureus powder

A technique for red yeast rice powder and lipid-lowering, which is applied in the field of preparation of lipid-lowering red yeast rice powder, can solve the problems of not producing lipid-lowering active substance phytosterol at the same time, artificial complexity, low efficiency, etc., so as to reduce the risk of infection and reduce work. The effect of simple quantity and preparation process

Active Publication Date: 2017-09-15
JIANGSU SHENHUA PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] To sum up, apart from high-yielding moraculin K, there is no report of a Monascus strain that simultaneously produces lipid-lowering active substance phytosterol and hardly contains citrinin
[0010] In addition, at present, the fat-reducing red yeast rice is mostly produced by solid-state fermentation. The preparation method of functional red yeast rice in patent CN105349438 includes the steps of soaking rice, draining, and steaming rice. The preparation method of fat-reducing red yeast rice in CN102406127 includes soaking rice, washing rice, cooking Bags, water spray management in the cultivation process, etc., its disadvantages are: complicated labor, low efficiency, and long cycle

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Shake flask seed preparation

[0036]Prepare the medium according to the following formula: 3% glycerin, 5% rice flour, 0.5% beef extract, 1% peptone, 0.1% sodium nitrate, 0.15% potassium dihydrogen phosphate, adjust the pH to 4.0 with lactic acid, and divide the seed solution into 100 / 500mL Shake the flask, sterilize at 0.1 MPa at 121°C for 30 minutes, inoculate aseptically (connected with 2 cm square bacteria block), place it at 32°C and culture at 220 rpm for 48 hours to obtain the seed liquid of the red yeast rice shake flask.

[0037] (2) Preparation of solid medium

[0038] Brown rice after husking of indica rice is used as raw material, coarsely crushed to 10-20 mesh to obtain coarse brown rice powder. Taking the weight of brown rice meal as 100% basis, add 5% of soybean powder, mix thoroughly to obtain mixture A, then weigh 5% of molasses, 5% of glycerin, 3% of peptone, 2% of corn steep liquor, and 0.2% of dipotassium hydrogen phosphate ( Both take brown r...

Embodiment 2

[0045] (1) Shake flask seed preparation

[0046] Prepare the medium according to the following formula: 4% glycerin, 5% rice flour, 0.6% beef extract, 1% peptone, 0.1% sodium nitrate, 0.15% potassium dihydrogen phosphate, adjust the pH to 4.0 with lactic acid, and divide the seed solution into 100 / 500mL The shake flask was sterilized at 0.1 MPa at 121°C for 30 minutes, inoculated aseptically (connected with 2 cm square bacterial blocks), and cultured at 30°C and 200 rpm for 45 hours to obtain the seed liquid of the red yeast rice shake flask.

[0047] (2) Preparation of solid medium

[0048] Brown rice after husking of indica rice is used as raw material, coarsely crushed to 10-20 mesh to obtain coarse brown rice powder. Based on brown rice meal as 100%, add 8% soybean powder, mix well to obtain mixture A, then weigh 5% molasses, 5% glycerin, 4% peptone, 1% corn steep liquor, 0.2% dipotassium hydrogen phosphate, mix To obtain mixture B, add 30% of the weight of mixture B to ...

Embodiment 3

[0055] (1) Shake flask seed preparation

[0056] Prepare the culture medium according to the following formula, glycerin 5%, rice flour 5%, beef extract 0.4%, peptone 1%, sodium nitrate 0.1%, potassium dihydrogen phosphate 0.15% (based on water weight as 100%), adjust the pH to 4.5. Divide the seed solution into 100 / 500mL shaker flasks, sterilize at 0.1MPa at 121°C for 30min, inoculate aseptically (connected with 2 cm square bacteria blocks), and culture at 33°C and 220rpm for 42h to obtain the red yeast rice shaker flask seed liquid .

[0057] (2) Preparation of solid medium

[0058] Brown rice after husking of indica rice is used as raw material, coarsely crushed to 10-20 mesh to obtain coarse brown rice powder. Based on brown rice meal as 100%, add 10% soybean powder, mix well to obtain mixture A, then weigh 5% molasses, 4% glycerin, 3% peptone, 2% corn steep liquor, 0.2% dipotassium hydrogen phosphate, mix To obtain mixture B, add 35% distilled water of the weight of mi...

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PUM

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Abstract

The present invention provides a preparation method of lipid lowering monascus purpureus powder. The method comprises the steps of liquid seed preparing, solid fermentation medium preparing, fermentation culturing, drying and crushing. At the same time, the lipid lowering monascus purpureus powder contains two lipid-lowering ingredients of Monacolin k and phytosterol. In a fermentation for 18 days, content of the Monacolin k is up to 15.9 mg/g and content of the phytosterol is up to 11.3 mg/g, and content of citrinin is in line with safety standards. The lipid lowering monascus purpureus powder is simple in preparation method, free of rice soaking, rice steaming and water spraying processes, low in costs, short in fermentation period, low in risks of micro-organism infections, and suitable to be used as raw materials for health-care food or medicines.

Description

technical field [0001] The invention relates to a method for preparing fat-reducing red yeast rice powder, which belongs to the technical field of biological fermentation. Background technique [0002] As a traditional Chinese food and medicinal material, red yeast rice has a history of thousands of years of production and application. The "Seven Interpretations" written by Wang Can, the first of the seven sons of Jian'an, contains content about red yeast rice. The detailed records about the manufacture and efficacy of red yeast rice in "Compendium of Materia Medica" prove that the production and application of red yeast rice has been relatively common since the Ming Dynasty. At present, red yeast rice in my country is mainly used in food pigments, red yeast rice wine brewing, red yeast rice vinegar, fermented food (red yeast bean curd, soy sauce, red yeast rice products), health food, Chinese medicinal materials, etc. [0003] In recent decades, scientists from various cou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/00
CPCA23V2002/00A23L7/104A23L33/00A23V2200/3262
Inventor 杨亚威李文靖袁兵兵袁峰王英燕张爱莉
Owner JIANGSU SHENHUA PHARMA
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