Highland barley functional red yeast rice health-preserving tea and preparation method thereof

A technology of health tea and highland barley, which is applied in the field of preparation of highland barley functional red yeast rice health tea, and can solve problems such as increasing the burden on the liver and kidneys

Inactive Publication Date: 2017-10-10
山东中惠生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Lovastatin, which is chemically synthesized, belongs to the lactone formula and needs to be hydrolyzed into the corresponding acid formula in the body to produce the drug effect. In this process, the hydroxyl esterase in the body needs to be consumed, and long-term use will increase the burden on the liver and kidney. Common side effects include abdominal pain, diarrhea, nausea, vomiting and indigestion and other gastrointestinal diseases

Method used

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  • Highland barley functional red yeast rice health-preserving tea and preparation method thereof
  • Highland barley functional red yeast rice health-preserving tea and preparation method thereof
  • Highland barley functional red yeast rice health-preserving tea and preparation method thereof

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Effect test

Embodiment 1

[0075] A preparation method of highland barley functional red yeast rice health tea, the steps are as follows:

[0076] S1: Highland barley pretreatment: wash the highland barley, soak for about 100 minutes, steam at 100°C for 20 minutes under normal pressure;

[0077] S2: placing the steamed highland barley in S1 in a lactic acid solution with a mass concentration of 2% for 24 hours;

[0078] S3: Add cellulase to the lactic acid solution of S2 for enzymolysis, the enzyme concentration is about 30FPU / g, the temperature is 50°C, pH 4.5, and the enzymolysis time is 36h. Take out the enzymatically hydrolyzed highland barley, rinse with clean water, and drain. dry, spare;

[0079] S4: Take highland barley 60, fructose 20, glycerin 3, soybean powder 3, peptone 1.5, bran 10, corn steep liquor 0.6 according to the following ratio of parts by weight, and adjust the pH of the material to 3.5. dried highland barley;

[0080] S5: Sterilize the material in S4, provided that, at 1kg / cm ...

Embodiment 2

[0117] A preparation method of highland barley functional red yeast rice health tea, the steps are as follows:

[0118] S1: Highland barley pretreatment: wash the highland barley, soak for 90 minutes, steam at 100°C for 20 minutes under normal pressure;

[0119] S2: placing the steamed highland barley in S1 in a hydrochloric acid solution with a mass concentration of 2% for 24 hours;

[0120] S3: Add cellulase to the lactic acid solution of S2 for enzymolysis, the enzyme concentration is about 30FPU / g, the temperature is 50°C, pH 4.5, and the enzymolysis time is 36h. Take out the enzymatically hydrolyzed highland barley, rinse with clean water, and drain. dry, spare;

[0121] S4: Take highland barley 60, fructose 20, glycerin 3, soybean powder 3, peptone 1.5, bran 10, corn steep liquor 0.6 according to the following ratio of parts by weight, and adjust the pH of the material to 3.5. dried highland barley;

[0122] S5: Sterilize the material in S4, provided that, at 1kg / cm ...

Embodiment 3

[0126] A preparation method of highland barley functional red yeast rice health tea, the steps are as follows:

[0127] S1: Highland barley pretreatment: wash the highland barley, soak for 120 minutes, steam at 95°C for 25 minutes under normal pressure;

[0128] S2: placing the steamed highland barley in S1 in a lactic acid solution with a mass concentration of 2% for 24 hours;

[0129] S3: Add cellulase to the lactic acid solution of S2 for enzymolysis, the enzyme concentration is about 30FPU / g, the temperature is 50°C, pH 4.5, and the enzymolysis time is 36h. Take out the enzymatically hydrolyzed highland barley, rinse with clean water, and drain. dry, spare;

[0130] S4: Take highland barley 60, fructose 20, glycerin 3, soybean powder 3, peptone 1.5, bran 10, corn steep liquor 0.6 according to the following ratio of parts by weight, and adjust the pH of the material to 3.5. dried highland barley;

[0131] S5: Sterilize the material in S4, provided that, at 1kg / cm 2 and ...

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Abstract

The invention belongs to the field of functional red yeast rice health-preserving beverages, and particularly relates to a preparation method of highland barley functional red yeast rice health-preserving tea. According to the preparation method of the highland barley functional red yeast rice health-preserving tea, the adopted functional red yeast rice is monascus (Monascus sp.) induced by mutant strains through an SJ-10 spacecraft, and the microbial preservation number of the monascus is CGMCCNO.13773. The preparation method of the health-preserving tea disclosed by the invention comprises the following steps of cleaning highland barley and cooking the cleaned highland barley; preforming acid treatment; performing enzymolysis; preparing materials; performing sterilization; and performing inoculating and performing fermentation culturing so as to obtain the highland barley functional red yeast rice. The preparation method disclosed by the invention has the beneficial effects that physiological activators generated in metabolism and accumulation of the functional red yeast rice and massive nutrient substances contained in the highland barley are combined, so that the highland barley red yeast rice tea has the efficacy of reducing blood pressure, reducing cholesterol and the like, and has obvious prevention effects on diseases of high blood lipid, high blood pressure, diabetes and the like.

Description

technical field [0001] The invention belongs to the field of functional red yeast rice health drinks, and in particular relates to a preparation method of highland barley functional red yeast rice health tea. Background technique [0002] Highland barley functional red yeast rice is made from the fruit of the gramineous plant highland barley, inoculated with functional monascus fungus, and fermented in the form of solid-state fermentation. Function Red yeast rice is a metabolite of red yeast rice that is rich in biologically active enzymes and various physiologically active substances, such as lovastatin, ergosterol, γ-aminobutyric acid, and natural plant hormones. It has extremely high nutritional and health benefits And medicinal value, natural, safe, is an effective health food. The medicinal value has long been recorded in "Compendium of Materia Medica" and "Chinese Medical Dictionary": red yeast rice is sweet and warm, non-toxic, and it is mainly used for digestion a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 赵吉兴孙宝国李耀王成涛刘嘉任新华徐华满孝庆蒋长所
Owner 山东中惠生物科技股份有限公司
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