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Preparation method of monascus tartary buckwheat rich in functional factors

A technology of red yeast tartary buckwheat and functional factors, applied in the direction of microorganism-based methods, biochemical equipment and methods, and the functions of food ingredients, can solve the problems of unspecified flavonoid content and large fluctuations, and achieve rich nutrition Value and functional ingredients, stability improvement, and the effect of eating convenience

Pending Publication Date: 2018-09-28
RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cao Jinyi and others disclose a preparation method of compound miscellaneous grains red yeast rice (see CN103087893A, Cao Jinyi, Preparation of compound miscellaneous grains red yeast rice and its influence on the quality of mature vinegar, Food Engineering, 2015 (4) 48-52), the prepared The content of lovastatin in buckwheat red yeast rice is only 0.91mg / g, and the content of flavonoids is not clearly stated
Patent CN105005110A discloses a preparation method and application of Monascus tartary buckwheat functional food. In this invention, Monascus is used as the starting strain to carry out liquid shake flask culture, liquid seed expansion culture, and tartary buckwheat solid fermentation to obtain flavonoids and lovastatin. and red yeast pigment functional food, the content of flavonoids and lovastatin in this food is only 2-10mg / g, 0.5-5mg / g, and the range is large

Method used

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  • Preparation method of monascus tartary buckwheat rich in functional factors
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Examples

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Effect test

Embodiment 1

[0033] A preparation method of red yeast rice tartary buckwheat rich in functional factors, the steps are as follows:

[0034] (1) Strain cultivation: inoculate the Monascus strain on the potato dextrose agar slant, and cultivate it at 28° C. for 8 days to obtain the slant strain;

[0035] (2) Preparation of spore suspension: Add sterile physiological saline to the slanted seed test tube, scrape off the spores and place them in a conical flask; place them on a shaker with a rotating speed of 200r / min for 0.5h, observe the state of the spores, after the spores are fully activated and dispersed, Filter the spore liquid with sterile absorbent cotton, the filtrate is a single spore suspension, and finally dilute the spores to a concentration of 10 6 ~10 7 individual / mL, the spore suspension was obtained;

[0036] (3) Preparation of Monascus spore powder: 0.3 kg of cleaned rice is pulverized through a 40-mesh sieve, immersed in a sodium citrate aqueous solution with a mass concen...

Embodiment 2

[0053] A preparation method of red yeast rice tartary buckwheat rich in functional factors, the steps are as follows:

[0054] (1) Strain cultivation: inoculate the Monascus strain on the potato dextrose agar slant, and cultivate it at 32° C. for 5 days to obtain the slant strain;

[0055] (2) Preparation of spore suspension: Add sterile physiological saline to the slanted seed test tube, scrape off the spores and place them in a conical flask; place them on a shaker with a rotating speed of 200r / min for 0.5h, observe the state of the spores, after the spores are fully activated and dispersed, Filter the spore liquid with sterile absorbent cotton, the filtrate is a single spore suspension, and finally dilute the spores to a concentration of 10 6 ~10 7 individual / mL, the spore suspension was obtained;

[0056] (3) Preparation of Monascus spore powder: 0.1 kg of cleaned rice is crushed through a 40-mesh sieve, immersed in a 0.3% sodium citrate aqueous solution, 0.1 kg of sodiu...

Embodiment 3

[0069] A preparation method of red yeast rice tartary buckwheat rich in functional factors, the steps are as follows:

[0070] (1) Strain cultivation: inoculate the Monascus strain on the potato dextrose agar slant, and cultivate it at 28° C. for 10 days to obtain the slant strain;

[0071] (2) Preparation of spore suspension: Add sterile saline to the slanted seed test tube, scrape off the spores and place them in a conical flask; place them on a shaker with a rotation speed of 200r / min for 0.5h to 1h, observe the state of the spores, and the spores are completely activated and dispersed Finally, filter the spore liquid with sterile absorbent cotton, the filtrate is a single spore suspension, and finally dilute the spores to a concentration of 10 6 ~10 7 individual / mL, the spore suspension was obtained;

[0072] (3) Preparation of Monascus spore powder: 0.2 kg of cleaned rice is crushed through a 40-mesh sieve, immersed in a 0.3% sodium citrate aqueous solution, 0.2 kg of s...

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Abstract

The invention discloses a preparation method of monascus tartary buckwheat rich in functional factors. The method comprises the following steps: (1) culturing a strain; (2) preparing a spore suspension; (3) preparing monascus spore powder; (4) preparing tartary buckwheat culture medium; (5) preparing first-stage fermented seeds; (6) preparing second-stage fermented seeds; and (7) fermenting monascus tartary buckwheat: inoculating the fresh tartary buckwheat culture medium with second-stage fermented seeds with the inoculation amount of 20-30%, transferring the inoculated material to a next-stage fermentation tank, adding a lovastatin-inducing agent, conducting uniform mixing, conducting fermentation at 28-30 DEG C for 8 days, and conducting stoving at 60 DEG C to obtain the monascus tartary buckwheat. The method has short preparation period. The monascus tartary buckwheat prepared by the method has a significantly-improved lipid-lowering effect, has rich nutritional value and functional ingredients, and is convenient to eat and good in flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing red yeast tartary buckwheat rich in functional active factors. The functionally active factors contained include bioflavonoids, lovastatin, etc. Background technique [0002] Traditional red yeast rice is mostly made of grains and fermented by inoculating Monascus bacteria. The secondary metabolite lovastatin produced during the fermentation process of Monascus can specifically inhibit the rate-limiting enzyme (HMG-CoA reductase) in the synthesis of cholesterol, and has a strong effect on lowering cholesterol, low-density lipoprotein (LDL) and increasing High-density lipoprotein (HDL), and then regulate the efficacy of human blood lipids. Compared with other western medicine statins, the natural lovastatin contained in red yeast rice is safer; and compared with traditional Chinese patent medicines, fish oils, and linolenic acid, it acts quickly an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/00A23L5/20C12N1/14C12P1/02C12R1/645
CPCA23V2002/00A23L5/20A23L5/21A23L7/104A23L33/00C12N1/14C12P1/02C12N1/145C12R2001/645A23V2200/30
Inventor 张江宁杨春李云龙张玲何永吉丁卫英孟晶岩郭剑霞
Owner RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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