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Prep. of functional red rice powder without citrinin

A technology of functional red yeast rice powder and no citrinin, which is applied in the fields of fungi and fermentation

Inactive Publication Date: 2003-10-15
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

As far as we know, there is no relevant literature report on this research direction at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Monascus strain 9901 was used, and cultured on YES medium (M1) and MSG medium (M2) according to the above-mentioned conditions in the instructions, and the fermentation liquid did not contain citrinin.

[0057] Cultivate seeds (shake flasks or seed tanks) with seed medium (M3) to obtain liquid seeds.

[0058] Add raw millet, 100g, into a triangular flask or a plastic bottle (1000mL), add the same amount of water, cook at normal pressure first, and then sterilize, then insert 50mL of liquid seeds. Culture at 25-32°C for 2-3 weeks. The obtained red yeast rice was sterilized at 100°C for 30 minutes, dried at 50°C, and ground into powder. The batch of the obtained sample was 2003-1-20.

Embodiment 2

[0060] Monascus strain 9906 was used, and cultured on YES medium (M1) and MSG medium (M2) according to the above-mentioned conditions in the instructions, and the fermentation liquid did not contain citrinin.

[0061] Cultivate seeds (shake flasks or seed tanks) with seed medium (M3) to obtain liquid seeds.

[0062] Add 100g of raw rice into a triangular flask or a plastic bottle (1000mL), add an equal amount of water, cook at normal pressure first, and then sterilize, then insert 50mL of liquid seeds. Culture at 25-32°C for 2-3 weeks. The obtained red yeast rice was sterilized at 100°C for 30 minutes, dried at 50°C, and ground into powder. The batch of the obtained sample was 2003-1-23.

Embodiment 3

[0064] Monascus strain 9901 was used, and cultured on YES (M1) medium and MSG (M2) medium according to the above-mentioned conditions in the instructions, the fermentation liquid did not contain citrinin.

[0065] Cultivate seeds (shake flasks or seed tanks) with seed medium (M3) to obtain liquid seeds. In a 500mL Erlenmeyer flask, add 100mL of shaking flask culture medium (M4), sterilize at 121°C for 30min, and insert 20mL of liquid seeds after sterilization. Shake flask fermentation at 25-32°C for 2-3 weeks. The fermented liquid is freeze-dried or spray-dried to obtain a powder.

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Abstract

The production of functional red rice powder with high color number and without citrinin belongs to the field of red rice product producing technology. The functional red rice powder is produced with monascus strain No. 9901 or 9906 liquid culture seed and grain material culture medium and through inoculation of liquid seed, solid fermentation at 25-32 deg.c temperature and 60-90 % humidity for 2-3 weeks, sterilization, stoving and milling. During the production, liquid fermentation process may be also adopted. The product has color number of 200-600 U / g and content of functional componentMonacolin K 4-12 g / kg with Monacolin K in open ring structure accounting for 70-90 %, and no toxic matter citrinin. The product may be used as food additive or fixing safely.

Description

technical field [0001] The invention discloses a preparation method of citrinin-free high-color functional red yeast rice powder, which relates to the preparation of red yeast rice products, especially the preparation of citrinin-free red yeast rice products. Background technique [0002] In recent years, functional red yeast rice containing the functional ingredient Monacolin K (Monacolin K), also known as lipid-lowering red yeast rice, has attracted attention, and has been mass-produced at home and abroad. In 1995, after the Frenchman Blanc discovered that Monascus could produce the mycotoxin citrinin, the food safety of red yeast rice products was challenged. In many countries, the application of red yeast rice products in food and medicine has not yet been safety evaluated and legally approved. With China's accession to the WTO, it is very important for red yeast rice products to be recognized by authoritative organizations if they want to go global. In the current nat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12P1/02
Inventor 许赣荣
Owner JIANGNAN UNIV
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