Method using bean dregs and bean curd yellow serofluid to prepare red yeast rice containing bacillus natto

Abstract

The invention discloses a method using bean dregs and bean curd yellow serofluid to prepare red yeast rice containing bacillus natto. The method includes: inoculating red yeast rice into a red yeast rice liquid-state culture medium to perform strain expanding culture, and culturing under 30-33 DEG C for 50-92 hours to serve as the red yeast rice liquid-state strain; inoculating bacillus natto to abacillus natto liquid-state culture medium to perform strain expanding culture, and culturing under 30-35 DEG C for 10-60 hours to serve as the bacillus natto liquid-state strain; inoculating the redyeast rice liquid-state strain into a solid culture medium to perform fermentation, culturing under 30-33 DEG C for 4-6 days, culturing under 18-25 DEG C for 10-20 days, and deactivating; inoculatingthe bacillus natto liquid-state strain into the deactivated solid culture medium to perform secondary fermentation, and drying after the fermentation to obtain the red yeast rice containing the bacillus natto, wherein the bean dregs and bean curd yellow serofluid are added into the red yeast rice liquid-state culture medium, the bacillus natto liquid-state culture medium and the solid culture medium. Compared with a traditional red yeast rice liquid-state culture medium and a traditional bacillus natto liquid-state culture medium, the red yeast rice liquid-state culture medium and the bacillus natto liquid-state culture medium added with the bean curd yellow serofluid and the bean dregs can effectively promote the yield increasing of lovastatin and the enzyme activity of nattokinase.

Description

technical field [0001] The invention relates to the field of health food production, in particular to a method for preparing red yeast rice containing bacillus natto by using bean dregs and tofu yellow pulp water. Background technique [0002] Okara is a by-product of processing tofu, soy milk, and soy milk. It is rich in dietary fiber and protein, and has high nutritional value and health care functions. Practice has proved that eating bean dregs can reduce the cholesterol content in the blood, reduce the consumption of insulin by diabetics, and has the effects of lowering blood sugar, blood fat, weight loss, and preventing constipation. It has broad prospects for development and utilization. For every 1kg of tofu produced, about 1.2kg of fresh bean dregs are produced. It is speculated that my country produces approximately 2.8x10 9 kg bean dregs. At present, in the development and utilization of bean dregs in my country, except that some of them are used as feed for liv...

AI Technical Summary

Problems solved by technology

At present, red yeast rice containing Bacillus natto is mainly used in health food for reducing blood lipids. The preparation method of existing products is mainly made by simply mixing red yeast rice and natto, and providing carbon and nitrogen sources in the culture medium. The raw materials mainly include glucose and peptone, etc. This production method not only has a high cost of culture medium, but also has limited blood lipid-lowering effect, which is not conducive to large-scale production and application.