Monascus noni fruit beverage and preparation method thereof
A technology of noni fruit and red yeast rice, applied in food science and other directions, can solve the problems of lack of reproducibility, unsatisfactory practicability, and reduction of citrinin content, achieve high homology value of medicine and food, and prolong supply time. , the effect of reducing dependence
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0064] Taking the preparation method of functional red yeast rice noni fruit solid beverage as an example, the steps are as follows:
[0065] S1: Noni fruit and soybean pretreatment:
[0066] Slice Noni fruit, dry (temperature: 100°C, time: 1h), and mill (500rpm, 100 mesh powder).
[0067] Soak soybeans in warm water for 2-12 hours, and use a beater (500 rpm, 10 minutes) to obtain a mixed slurry of the two.
[0068] S2: Ingredients: take each raw material according to the following parts by weight: take noni fruit 20 and soybean 1-5 in S1, rice 1-5, inulin 1-3, fructooligosaccharide 1-2, wheat germ powder 0.5- 1. Use lactic acid to adjust the pH to 3-4;
[0069] S3: Sterilize the materials in S2; the sterilization conditions are: 1kg / cm², 121°C for 20 minutes;
[0070] S4: Add liquid functional Monascus strains (the microorganism preservation number is: CCTCC NO: M 2019174 purchased from Hubei Zao Shanghao Biotechnology Co., Ltd., the same below), seed age is 48 hours, inoc...
Embodiment 2
[0072] A method for preparing a functional red yeast rice noni fruit solid beverage, the steps of which are as follows:
[0073] S1: Noni fruit and soybean pretreatment: Noni fruit sliced, dried, and milled. Soak the soybeans in warm water, and mix the two to make a slurry by using a beating machine;
[0074] S2: Ingredients: take each raw material according to the following parts by weight: get Noni fruit 25 and soybean 1-5 in S1, rice 1-5, inulin 1-3, fructooligosaccharide 1-2, wheat germ powder 0.5- 1. Use lactic acid to adjust the pH to 3-4;
[0075] S3: the material in the sterilization S2;
[0076] S4: Insert the liquid functional Monascus strain, the seed age is 48 hours, the inoculum size is 5-15%, and fermented and cultivated for 15 days until the lovastatin content is 2.0 mg / g, to obtain the Monascus noni fruit fermentation liquid, Add maltodextrin and spray dry, then add honey and whey protein powder to obtain functional red yeast rice noni fruit solid drink.
Embodiment 3
[0078] A method for preparing a functional red yeast rice noni fruit solid beverage, the steps of which are as follows:
[0079] S1: Noni fruit and soybean pretreatment: fresh noni fruit, soak soybeans in warm water, mix the two and use a beating machine to obtain a slurry;
[0080] S2: Ingredients: take each raw material according to the following parts by weight: take noni fruit 30 and soybean 1-5 in S1, rice 1-5, inulin 1-3, fructooligosaccharide 1-2, wheat germ powder 0.5- 1. Use lactic acid to adjust the pH to 3-4;
[0081] S3: the material in the sterilization S2;
[0082] S4: Insert the liquid functional Monascus strain, the seed age is 48 hours, the inoculum amount is 10%, and the fermentation is carried out for 13 days until the lovastatin content is 2.0 mg / g, to obtain the Monascus noni fruit fermentation liquid, and add malt The dextrin is spray-dried, and then honey and whey protein powder are added to obtain a functional red yeast rice noni fruit solid drink.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com