Preparation method of monascus food with fruit function

A technology for functional and red yeast rice, applied in the field of preparation of fruit functional red yeast rice, can solve the problems of reducing the content of citrinin, not meeting practicality, not having reproducibility, etc., and achieving prevention of atherosclerosis, prevention of heart and brain Vascular disease, the effect of high homologous value of medicine and food

Pending Publication Date: 2018-11-23
山东中惠生物科技股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The preparation method and products of dragon fruit red yeast rice with the above functions, the red yeast rice mycelium is cultivated at 30-40°C through slant medium and liquid shake flask medium, and at the same time, ultraviolet light-diethyl sulfate is u

Method used

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  • Preparation method of monascus food with fruit function
  • Preparation method of monascus food with fruit function
  • Preparation method of monascus food with fruit function

Examples

Experimental program
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Effect test

Embodiment １

[0046] Taking the preparation method of apple functional red yeast rice as an example, the steps are as follows:

[0047] S1: Pretreatment of apples and soybeans: wash fresh apples, remove seeds, slice, soak soybeans in warm water for 2-12 hours, and use a beater to obtain a mixed slurry of the two;

[0048] S2: Ingredients: take the raw materials according to the following parts by weight: Apple 80 obtained in S1, soybean 8, fructose 0.06, inulin 7, wheat germ powder 0.12, and use lactic acid to adjust the pH to 3-4;

[0049] S3: Sterilize the materials in S2; the sterilization condition is: 1kg / cm 2 , Sterilize at 121°C for 20 minutes;

[0050] S4: Insert the liquid functional red yeast strain, the seed age is 48 hours, the inoculation amount is 12%, and the fermentation culture is 10 days to obtain the fruit functional red yeast fermentation liquid. The fermentation liquid is dried, the color value is tested, and the ultrafine grinding is 800 order, and sterilized to obta...

Embodiment 2

[0059] A preparation method of fruit functional red yeast rice, the steps are as follows:

[0060] S1: Pretreatment of apples and soybeans: after cleaning the apples, remove the seeds, slice them, soak the soybeans in warm water, and mix them with a beating machine to obtain a slurry;

[0061] S2: Ingredients: Take the raw materials according to the following parts by weight: Apple 60-80 obtained in S1, soybean 2-8, fructose 0.01-0.2, inulin 1-10, wheat germ powder 0.01-0.15, and use lactic acid to adjust pH 3 -4;

[0062] S3: Sterilize the material in S2;

[0063] S4: Insert liquid functional red yeast strains, seed age 48 hours, inoculum size 5-15%, ferment and cultivate for 15 days, until the lovastatin content is 2.0 mg / g, to obtain fruit functional red yeast fermented liquid, put The fermented liquid was dried, ultrafinely pulverized to 600 meshes, tested for color value, the color value was 500U / g, sterilized to obtain fruit functional red yeast rice powder.

Embodiment 3

[0065] A preparation method of fruit functional red yeast rice, the steps are as follows:

[0066] S1: Pretreatment of apples and soybeans: after cleaning the apples, remove the seeds, slice them, soak the soybeans in warm water, and mix them with a beating machine to obtain a slurry;

[0067] S2: Ingredients: Take the raw materials according to the following parts by weight: Apple 60-80 obtained in S1, soybean 2-8, fructose 0.01-0.2, inulin 1-10, wheat germ powder 0.01-0.15, and use lactic acid to adjust pH 3 -4;

[0068] S3: Sterilize the material in S2;

[0069] S4: Insert liquid functional red yeast strains, seed age 48 hours, inoculum size 10%, ferment and cultivate for 13 days until the lovastatin content is 2.0 mg / g, to obtain fruit functional red yeast fermentation liquid, and ferment the liquid Drying, ultrafine grinding to 800 mesh, color value detection, color value is 350U / g, sterilization to obtain fruit functional red yeast rice powder.

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Abstract

The invention belongs to the technical field of microbial fermentation, and in particular relates to a preparation method of monascus food with a fruit function. The monascus food with the fruit function is prepared from practice No. 10 functional monascus food strain K10406 subjected to spaceflight induced mutation, with microbial preservation number of CGMCC NO. 13773. The preparation method includes the steps of: taking fresh fruits for later use; and inoculating the material with the fresh fruits as main raw materials with the functional monascus food strain K10406, and fermenting to obtain the monascus food with the fruit function. The preparation method adopts the fresh fruits as a main fermentation matrix, and uses soybean, inulin and wheat germ powders as auxiliary materials, to combine the peculiar physiological functions of the functional monascus food of monascus food fermentation liquid with fruit function and rich nutrients contained in the fermented raw materials such asthe fresh fruits, so that the monascus food with the fruit function has high homologous value of medicine and food, and can be widely used in the fields of food, health care, medicines and the like.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a preparation method of fruit functional red yeast rice. Background technique [0002] CN 104195051 A discloses a preparation method and product of functional dragon fruit red yeast rice. The preparation method is to prepare pitaya culture medium, red yeast rice mycelium and functional dragon fruit red yeast rice respectively. The red yeast rice mycelium is Monascus purpureus yangTY622 was used as the strain, cultured on slant medium and liquid shake flask medium, and ultraviolet light-diethyl sulfate was used to carry out compound mutagenesis on the strain, and then it was inserted into the fermentation medium , prepared through liquid fermentation culture; the functional dragon fruit red yeast rice is obtained by adding red yeast mycelia, probiotics or lactic acid bacteria into the pitaya pulp medium through liquid fermentation. The functional dragon...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L29/00A23L33/10A23L33/21A23L5/41A23L7/25A23L11/00A23L5/00A61K36/062A61K36/73A61P9/10A61P9/00A23L11/50
CPCA61P9/00A61P9/10A23L5/00A23L5/41A23L7/25A23L11/00A23L19/09A23L29/065A23L33/10A23L33/21A61K36/062A61K36/73A23V2002/00A61K2236/19A23V2200/326A23V2200/30A23V2200/06A23V2200/048A23V2250/042A23V2250/5062A23V2250/606
Inventor 赵吉兴李耀满孝庆
Owner 山东中惠生物科技股份有限公司
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