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Process for preparing red rice vinegar with fat-reducing function

A lipid-lowering and red yeast rice technology, which is applied in the production process of health vinegar and health food, can solve the problems of poor taste, poor color quality of vinegar, not bright enough, etc., and achieve a good effect of reducing blood fat

Inactive Publication Date: 2007-05-16
陈豪锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention also aims at the disadvantages of poor color quality of vinegar made in the prior art, not bright enough, and poor taste; a production process of red yeast rice vinegar for reducing fat is provided; Good, bright color, good taste, rich aroma; can meet people's needs for food color, aroma and taste for a long time

Method used

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  • Process for preparing red rice vinegar with fat-reducing function
  • Process for preparing red rice vinegar with fat-reducing function

Examples

Experimental program
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Effect test

manufacture example 1

[0120] Take Danxi-1 (Monascus red strain Danxi-1), under aseptic conditions (sterile room or ultra-clean workbench), pick a small amount of bacteria by inoculation, transfer to sterilized Place in a solid MEA medium culture dish in an incubator at 30°C±1°C for 120 hours of activation. Take out the strain activated for 120 hours, insert the activated strain into the sterilized first-grade solid MEA medium in the same way under sterile conditions, and cultivate it at 30°C±1°C for 120 hours, which is Dan Creek-1 No. 1 seed.

[0121] A 500 ml glass triangular flask was used to fill 100 ml of the prepared liquid MEA medium, and sterilized at 15 lbs for 30 minutes for later use. Get No. Danxi-1 primary seeds, under aseptic conditions, inoculate in 500 ml glass triangular flasks with 100 ml of liquid MEA medium, the inoculation amount of primary seeds is to connect five triangular flasks to each petri dish, until After culturing on a shaker at 30°C±1°C for 120 hours, it was used as...

manufacture example 2

[0123] Take Danxi-2 (Purple Monascus strain Danxi-2), under aseptic conditions (sterile room or ultra-clean workbench), pick a small amount of bacteria by inoculation, transfer to the sterilized Place the solid maltose agar culture dish in an incubator at 25°C±1°C for 96 hours of activation. Take out the activated strains for 96 hours, insert the activated strains into the sterilized first-grade solid maltose agar medium in the same way under aseptic conditions, and cultivate them at 25°C±1°C for 96 hours, which is Danxi-2 first-class seed.

[0124] Adopt 500 milliliter glass triangular flasks, fill 100 milliliters of prepared liquid maltose culture medium, sterilize at 15 pounds for 30 minutes and set aside. Take Danxi No. 2 primary seeds and inoculate them in 500 ml glass triangular flasks with 100 ml of liquid maltose medium under aseptic conditions. After culturing on a shaker at 25°C±1°C for 96 hours, it was used as the secondary seed liquid for red yeast fermentation. ...

manufacture example 3

[0126] Take Danxi-3 (Monascus strain Danxi-3), under aseptic conditions (sterile room or ultra-clean workbench), pick a little strain by inoculation, transfer to the sterilized Place the solid maltose agar culture dish in an incubator at 25°C±1°C for 168 hours of activation. Take out the activated strains for 168 hours, insert the activated strains into the sterilized first-grade solid maltose agar medium in the same way under aseptic conditions, and cultivate them at 25°C±1°C for 168 hours, which is Danxi-3 first-class seed.

[0127] Adopt 500 milliliter glass triangular flasks, fill 100 milliliters of prepared liquid maltose culture medium, sterilize at 15 pounds for 30 minutes and set aside. Get Danxi-3 primary seeds, under aseptic conditions, inoculate in 500 ml glass triangular flasks with 100 ml liquid maltose medium, the inoculation amount of primary seeds is five triangular flasks connected to each petri dish, to After 168 hours of shaker culture at 25°C±1°C, it was ...

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Abstract

The invention discloses a manufacturing technical of hygienic food based on red yeast as raw material in the new environmental protective food making domain, which comprises the following steps: preparing red yeast; making vinegar; filtering; condensing; sterilizing. The invention can reduce hyperlipemia, which possesses specific color and incense without toxic and side effect.

Description

technical field [0001] The invention relates to a production process of a health food, in particular to a production process of using functional red yeast rice as a raw material to produce health-care vinegar that not only has lipid-lowering effect, but also has bright color and good taste, and belongs to a new type of health food. field of preparation. Background technique [0002] With the improvement of modern people's living standards, great changes have taken place in diet structure and living habits. Due to improper diet, especially eating high-calorie, high-fat, high-cholesterol foods, the physiological acid-base balance in many people is seriously imbalanced, which increases blood viscosity, induces or aggravates arteriosclerosis, hyperlipidemia and other diseases. According to relevant data reports, due to the increase of these diseases year by year, the number of deaths has increased significantly. [0003] Now the main way to solve these diseases is to use drugs...

Claims

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Application Information

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IPC IPC(8): C12J1/00
Inventor 陈豪锋朱兰琴
Owner 陈豪锋
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