Monascus liquid fermentation clear juice beverage

A technology of liquid fermentation and Monascus bacteria, applied in the direction of fungi, microorganisms, biochemical equipment and methods, etc., can solve problems affecting the sensory quality of beverages, easily turbidity or precipitation of beverage products, and reduce beverage stability, etc., to achieve product quality Clear, good stability, high sensory quality effect

Pending Publication Date: 2021-02-05
HUBEI CHU BANG SOURCE ECOLOGICAL AGRI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if the fermented liquid of Monascus is used to make beverages, the incompletely degraded starch and bacteria in the beverage will make the beverage product prone to turbidity or precipitation, which will reduce the stability of the beverage and affect the sensory quality of the beverage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Activation of strains: Insert Monascus purple ZSH-G-002 into the slant seed medium (glucose 5%, peptone 2%, soluble starch 2%, agar 2%), in a constant temperature incubator at 30°C Cultured in medium for 7 days.

[0036] (2) Preparation of fermentation medium: add 1% rice flour, 3% soybean flour, 0.1% 0.1% MgSO to clear water 4 ·7H 2 O, 0.1% KH 2 PO 4 , adjust the pH to 5 with lactic acid, and sterilize at 120°C for 30 minutes.

[0037] (3) Inoculate Monascus species, and carry out liquid fermentation step-by-step scale-up production: Inoculate the sterilized culture medium with Monascus purple ZSH-G-002, cultivate at 30°C for 24h-48h, and then at 24°C Ferment to 200h, obtain Monascus fermented liquid. Then detect the smell of fermentation broth, citrinin and Monacolin K content. Finally, the fermentation liquid after fermentation was sterilized for 30 min at 120°C, and filtered with a 750b filter cloth to obtain the Monascus fermented clear liquid.

[0038](...

Embodiment 2

[0040] (1) Activation of strains: Insert Monascus purple ZSH-G-002 into the slant seed medium (glucose 6%, peptone 2%, soluble starch 3%, agar 3%), in a constant temperature incubator at 28°C cultured in China for 8 days.

[0041] (2) Preparation of fermentation medium: add 1.5% rice flour, 3.2% soybean flour, 0.1% 0.1% MgSO to clear water 4 ·7H 2 O, 0.2% KH 2 PO 4 , adjust the pH to 5.5 with lactic acid, and sterilize at 120°C for 30 minutes.

[0042] (3) Inoculate Monascus strains, and carry out liquid fermentation step-by-step scale-up production: inoculate the sterilized culture medium with Monascus purple ZSH-G-002, cultivate at 30°C for 24h-48h, and then at 24°C Ferment to 220h, obtain Monascus fermented liquid. Then detect the smell of fermentation broth, citrinin and Monacolin K content. Finally, the fermentation liquid after fermentation was sterilized for 30 min at 120°C, and filtered with a 750b filter cloth to obtain the Monascus fermented clear liquid.

[0...

Embodiment 3

[0045] (1) Activation of strains: insert Monascus purple ZSH-G-002 into the slant seed culture medium (glucose 7%, peptone 2%, soluble starch 3%, agar 3%), in a constant temperature incubator at 33°C cultured for 6 days.

[0046] (2) Fermentation medium preparation: add 2% rice flour, 3.5% soybean flour, 0.2% MgSO to clear water 4 ·7H 2 O, 0.1% KH 2 PO 4 , adjust the pH to 5.2 with lactic acid, and sterilize at 120°C for 30 minutes.

[0047] (3) Inoculate Monascus species, and carry out liquid fermentation step-by-step scale-up production: Inoculate the sterilized culture medium with Monascus purple ZSH-G-002, cultivate at 30°C for 24h-48h, and then at 24°C Ferment to 240h, obtain Monascus fermented liquid. Then detect the smell of fermentation broth, citrinin and Monacolin K content. Finally, the fermented fermentation liquid was sterilized at 120° C. for 30 minutes, and filtered with a 750 b filter cloth to obtain a Monascus fermented supernatant.

[0048] (4) Product...

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PUM

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Abstract

The invention relates to a monascus liquid fermentation clear juice beverage. The beverage comprises the following components in proportion: 800-1200 parts of a monascus fermentation clear liquid, 8000-10000 parts of water and 350-500 parts of a food additive. The monascus fermentation clear liquid is prepared by the following process: firstly activating a strain, then preparing a fermentation culture medium, finally inoculating the fermentation culture medium with the monascus strain, and carrying out liquid fermentation and filtering. The beverage is clear in color and luster, relatively good in taste and pure in smell, has health-care effects of reducing blood fat and blood pressure, and also has health-care effects of resisting cancer and fatigue.

Description

technical field [0001] The invention relates to the technical field of health food processing, in particular to a liquid fermented clear juice beverage of Monascus bacterium. Background technique [0002] Monascus is a food fermentation strain that has been used in my country for thousands of years. Its special efficacy and application in food have long been recorded in ancient books. Modern scientific research shows that red yeast rice products contain lipid-lowering ingredients, as well as other unsaturated fatty acids, amino acids, pigments and other substances, such as ergosterol, γ-aminobutyric acid, and red yeast rice polysaccharides. In addition to its function, it also has effects in anti-cancer, anti-fatigue, and prevention and treatment of osteoporosis. [0003] The production methods of Monascus fermentation mainly include solid state fermentation and liquid state fermentation. Solid-state fermentation is a traditional production method and is currently the most...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/58A23L33/00C12N1/14C12R1/645
CPCA23L2/382A23L2/52A23L2/58A23L33/00C12N1/14A23V2002/00A23V2200/3262A23V2200/326A23V2200/30A23V2200/308A23V2250/61A23V2250/606A23V2250/5112A23V2250/6422A23V2200/04A23V2200/14A23V2200/06A23V2250/042A23V2200/16
Inventor 吴晓静王伟平何雨峰况嘉铀
Owner HUBEI CHU BANG SOURCE ECOLOGICAL AGRI CO LTD
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