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Preparation method and application of monascus mother starter

A technology of Monascus mother and Aspergillus mother, which is applied in the field of red yeast rice fermentation to achieve the effects of increasing the number of spores, improving equipment utilization, and improving quality

Pending Publication Date: 2022-04-26
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the red yeast rice currently on the market is generally the functional red yeast rice powder of pigment red yeast rice and lovastatin, and the blood pressure lowering function rich in GABA is less.

Method used

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  • Preparation method and application of monascus mother starter

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Embodiment 1

[0033] A preparation method of Monascus mother koji, comprising the following steps:

[0034] Step S1, strain activation

[0035] Take 50 μL of the Monascus spore aqueous solution stored at 4°C and spread it on a fresh medium, cultivate at a temperature of 30°C, and cultivate for 6-8 days to obtain activated spores;

[0036] Step S2, seed solution cultivation

[0037] Wash the activated spores in step S1 with sterile water, and filter through 6 layers of gauze to make a concentration of 1×10 4 -10 6 The spore suspension per mL is inoculated into the liquid medium according to the inoculation amount of 8% to 10% (v / v), the culture temperature is 28-30° C., and the culture time is 2-3 days to obtain an activated seed liquid;

[0038] Step S3, the preparation of song kind

[0039] Put brown rice flour and coarse wheat bran into a container (specifically, a triangular flask), and mix the brown rice flour and coarse wheat bran at a mass ratio of 9:1 to form a koji medium, and a...

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Abstract

The invention provides a preparation method and application of monascus mother koji. The preparation method of the monascus mother koji comprises the following steps: S1, activating strains; s2, culturing a seed solution; s3, preparing yeast seeds; and S4, specifically, drying the monascus mother yeast cultured in the step S3 by using sterile hot air. The application comprises the following steps: washing rice, soaking rice, steaming rice, spreading for cooling, inoculating, culturing and stirring to obtain the red yeast rice. The quality of the monascus mother koji cultured by adopting the brown rice and the coarse wheat bran is higher, specifically, the number of active spores in each gram of the monascus mother koji is increased by 60.3-64 times, and when the monascus mother koji is applied to the preparation process of the red yeast rice, the production period is shortened by 16.67%, the GABA content is increased by 13.8%-14.1%, the color value is increased by 16%-18%, and the citrinin content is reduced by 24.1%-24.6%.

Description

technical field [0001] The invention relates to the technical field of red yeast rice fermentation, in particular to a preparation method of mother koji of Monascus and the application of the mother koji of Monascus in the production of functional red yeast rice. Background technique [0002] γ-Aminobutyric acid (GABA) is a natural four-carbon non-protein amino acid, which has various physiological functions such as improving memory, lowering blood pressure, anti-depression, anti-aging, and improving brain function. However, the content of GABA in animals is relatively low, and its effectiveness in exerting the above physiological functions is limited. Therefore, in order to meet people's health needs, the industry needs to develop efficient production methods for GABA. [0003] Red yeast rice has a history of more than one thousand years as a dual-purpose raw material for medicine and food. It is widely used in food colorants, condiments, wine brewing, and traditional Chin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14A23L7/104A23L33/00C12R1/645
CPCC12N1/14A23L7/104A23L33/00
Inventor 刘俊吴安琪林亲录
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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