Monascus fermented antifatigue oat and buckwheat and preparation method thereof

An anti-fatigue and monascus technology, applied in the field of anti-fatigue nutritional products, can solve the problems of low added value and lack of nutrient elements, and achieve the effects of diverse functional components, improving health problems and obvious effects.

Active Publication Date: 2019-03-12
广东省真红生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

2. Overwork, the solution is to relax
3. Lack of nutrients, which is what we often call sub-health
[0007] Howe...

Method used

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  • Monascus fermented antifatigue oat and buckwheat and preparation method thereof

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preparation example Construction

[0034] The invention provides a preparation method of anti-fatigue oats and buckwheat fermented by Monascus, comprising:

[0035] 1. Mix oats and buckwheat according to the addition ratio of (50-90): (10-50), and perform high-pressure cooking or sterilization;

[0036] Preferably, oats and buckwheat are mixed according to the addition ratio of (60-90):(10-40). More preferably, oats and buckwheat are mixed according to the addition ratio of (70-80):(20-30).

[0037] Specifically, oats and buckwheat can be steamed in a pressure cooker or sterilized in a production workshop, but not limited thereto. Wherein, the pressure of the high-pressure cooking or sterilization is preferably 0.1-0.3 MPa, and the time is preferably 20-40 min. More preferably, the pressure of the high-pressure cooking or sterilization is 0.1-0.2 MPa, and the time is 25-35 minutes.

[0038] The pressure of the high-pressure cooking or sterilization of the oats and buckwheat is set to 0.1-0.3 MPa, which can e...

Embodiment 1

[0059] Mix oats and buckwheat at a ratio of 50:50, and cook in a pressure cooker or sterilize in a production workshop at a pressure of 0.05MPa for 20 minutes;

[0060] Cool oats and buckwheat after autoclaving or sterilization;

[0061] The cooled oats and buckwheat were inoculated with Monascus anka YZ2002, and the inoculation amount of Monascus anka YZ2002 was 0.5%. The Monascus anka was preserved in Guangdong Province on July 30, 2018 Microbial Culture Collection Center, the biological deposit number is: GDMCC NO: 60426;

[0062] Stir the inoculated oats and buckwheat evenly, and place them in a container for aerobic fermentation. The temperature of the aerobic fermentation is 25°C, and the time is 15 days;

[0063] Drying the fermented oats and buckwheat at a temperature of 60°C for 20 hours;

[0064] Crush dried oats and buckwheat;

[0065] The crushed oats and buckwheat are packaged as required to obtain finished products.

Embodiment 2

[0067] Mix oats and buckwheat at a ratio of 60:40, and cook in a pressure cooker or sterilize in a production workshop at a pressure of 0.1 MPa for 25 minutes;

[0068] Cool oats and buckwheat after autoclaving or sterilization;

[0069] The cooled oats and buckwheat were inoculated with Monascus anka YZ2002, and the inoculation amount of Monascus anka YZ2002 was 2.0%. The Monascus anka was preserved in Guangdong Province on July 30, 2018 Microbial Culture Collection Center, the biological deposit number is: GDMCC NO: 60426;

[0070] Stir the inoculated oats and buckwheat evenly, and place them in a container for aerobic fermentation. The temperature of the aerobic fermentation is 28°C, and the time is 10 days;

[0071] Drying the fermented oats and buckwheat at a temperature of 65°C for 25 hours;

[0072] Crush dried oats and buckwheat;

[0073] The crushed oats and buckwheat are packaged as required to obtain finished products.

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Abstract

The invention discloses a preparation method of Monascus fermented antifatigue oat and buckwheat. The preparation method comprises the following steps: mixing oat and buckwheat in an addition ratio of(50-90):(10-50), and performing high-pressure steam boiling or sterilizing; cooling the oat and buckwheat by spreading; inoculating the oat and buckwheat with Monascus anka YZ2002, wherein the Monascus anka is preserved in Guangdong Microbial Culture Collection Center on July 30, 2018, with the biological preservation number of GDMCC NO: 60426; uniformly stirring the oat and buckwheat, and placing the mixture in a container for performing aerobic fermentation; drying the oat and buckwheat; grinding the oat and buckwheat; and packaging the oat and buckwheat as required to obtain a finished product. Correspondingly, the invention also provides the Monascus fermented antifatigue oat and buckwheat prepared by the preparation method. By the preparation method, the added value of the oat and buckwheat is improved, and the oat and buckwheat have obvious antifatigue effects.

Description

technical field [0001] The invention relates to the field of anti-fatigue nutritional products, in particular to an anti-fatigue oat and buckwheat fermented by Monascus bacterium and a preparation method thereof. Background technique [0002] Fatigue is a subjective feeling of discomfort, but objectively, under the same conditions, it will lose its ability to complete the normal activities or work it was originally engaged in. Many office workers have the same feeling, that is, no matter what time they are, they feel very tired and have no energy all day long. Fatigue has become a major factor affecting work efficiency. [0003] The main causes and solutions of fatigue are as follows: 1. Too little sleep. The solution is to adjust your work and rest time. It is best to sleep for 7-8 hours. Sleeping more or less is not conducive to relieving fatigue. 2. Overwork, the solution is to relax. 3. Lack of nutrients, which is what we often call sub-health. Generally speaking, pe...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L7/10A23L33/00
CPCA23L7/104A23L7/198A23L33/00A23V2002/00A23V2200/30
Inventor 郑好轸杨晓暾
Owner 广东省真红生物科技有限公司
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