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
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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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