66 results about "Monascus" patented technology

The invention relates to a manufacturing method for delicious pork slices. To overcome the influence of too much intake of pork products on a human body, the manufacturing method for the delicious pork slices is provided. The manufacturing method comprises the steps of cutting the pork into the pork slices with the thickness of 2-4 mm; immersing the pork slices in an immersion liquid for 10-30 minutes; heating the immersion liquid with the pork slices and cooking for 0.5-1 h; fishing the pork slices out; draining the liquid; packaging and sterilizing. The manufacturing method is characterized in that, based on 100 parts by weight of the pork slices, the immersion liquid comprises, by weight, 1-5 parts of red yeast, 1-10 parts of rice wine, 20-30 parts of soy sauce, 1-5 parts of dried ginger, 10-20 parts of white sugar, 1-5 parts of spices, 1-5 parts of sodium bicarbonate, 15-30 parts of seaweed and 50-60 parts of water. The pork slices processed by the method can effectively prevent damp and hot proliferation in a stomach after being taken, and gives health to a human body while guaranteeing nutrition of the human body.

The invention provides a monascus drying degree real-time control method which comprises the following steps: monitoring the surface moisture content, internal metabolic activity index and pigment content change of mycelium in a monascus drying process, and generating a mycelium state distribution diagram; extracting moisture gradient characteristics and metabolic activity parameters from the mycelium state distribution diagram, analyzing a relationship between a moisture evaporation rate and mycelium activity, and determining a dynamic trend of moisture gradient and activity change; analyzing the dynamic trend of the moisture gradient and the activity change, determining the relationship between the moisture gradient and the activity change through a fitting curve, and predicting the change trend of the moisture and the activity of the mycelium in different drying stages; aiming at a moisture distribution non-uniformity index, the uniform distribution of heat in the red yeast rice is improved by optimizing an air supply mode, so that the moisture evaporation rate deviation is reduced, and a temperature and humidity control sequence is obtained.

The invention discloses a monascus red pigment nano stabilized carrier constructed based on a hierarchical self-assembly strategy as well as a preparation method and application thereof, and belongs to the technical field of nano carriers. According to the invention, a beta-cyclodextrin-enzymolysis sodium caseinate-Arabic gum ternary supramolecular composite system is constructed, and efficient encapsulation, bitter taste shielding and stability improvement of pigment molecules are realized by virtue of a multi-stage self-assembly mechanism. According to the carrier, a hydrophobic core domain is constructed by virtue of an enzymolysis peptide fragment, bitter components are captured by virtue of an inclusion effect of beta-cyclodextrin, and the interface stability is enhanced by virtue of Arabic gum, so that a nano-scale delivery system with a clear structure and excellent performance is finally formed, and the photo-thermal stability and sensory quality of the pigment are remarkably improved; and the powder obtained by spray drying is good in flowability, easy to re-disperse and high in product applicability. The carrier is wide in raw material source, the preparation process is green and mild, large-scale amplification is easy, and the carrier has good application potential in the high-value-added fields such as high-end functional food, clarified beverages and pharmaceutical preparations.

1. Name of the designed product: packaging set (red yeast rice powder). 2. Use of the designed product: for packaging. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: set 1 perspective view. 5. Other circumstances needing to be explained: set 1 is a packaging box, and set 2 is a packaging bottle.

The present invention discloses a deeply fermented aquatic product and a preparation method thereof, and belongs to the technical field of aquatic product processing. The preparation method of the deeply fermented aquatic product comprises the following steps: S1 minced meat molding: processing the aquatic product into minced meat; uniformly mixing salt, starch, water, pH regulator, and minced meat, wherein the mass ratio of the minced meat to the salt is 100:2.5; adding to a molding device; heating to gel formation, cooling, and cutting into meat particles; S2 meat particle sterilization: sterilizing the meat particles at high temperature, and then cooling to room temperature; S3 fungus inoculation: uniformly mixing a fermentation agent containing Monascus and Mucor with the meat particles; S4 solid-state pre-fermentation: placing the meat particles inoculated with fungi in a semi-sealed environment for fermentation; S5 anaerobic post-fermentation: mixing the meat particles that have completed fermentation with a post-fermentation medium, sealing, and continuing to ferment. The deeply fermented aquatic product provided by the present invention has the characteristics of low salt and low alcohol and has better nutritional content, taste and flavor.

The invention discloses sliced luncheon meat obtained through synergistic step-by-step fermentation of saccharomyces cerevisiae and lactobacillus plantarum and a preparation method of the sliced luncheon meat. The raw materials of the luncheon meat comprise pig hind leg meat, pig back fat, soybean protein isolate, konjac glucomannan, salt, sugar, monascus red, composite phosphate, sodium nitrite, spice powder and ice water. The preparation method comprises the following steps: taking raw material meat, unfreezing, trimming, mincing, stirring, pickling, fermenting with saccharomyces cerevisiae, vacuum chopping, vacuum rolling, fermenting with lactobacillus plantarum, filling, sterilizing, slicing, packaging and performing secondary sterilization. The saccharomyces cerevisiae CMRC 1S (CGMCC No. 30797) and the lactobacillus plantarum CMRC 1L (CGMCC No. 32440) with the preservation number are adopted for step-by-step fermentation, and the two strains have a synergistic effect through process regulation and control, so that the flavor level of the product is effectively enriched, a unique flavor integrating mellow fragrance, ester fragrance and soft sour is formed, and meanwhile, the texture, slicing property and microbial safety of the product are improved.

The invention provides monascus solid-state fermented oat functional steamed buns and a preparation method thereof, and is characterized in that the monascus solid-state fermented oat functional steamed buns are prepared from the following raw materials in parts by weight: 5-10 parts of monascus fermented oat flour, 180-200 parts of wheat flour, 2-3 parts of yeast powder, 45-55 parts of water and 8-10 parts of white granulated sugar. According to the method, the content of acid Monacolin K in the oat flour is increased through solid-state fermentation, then the steamed buns are prepared from the oat flour subjected to solid-state fermentation, the steamed buns can be endowed with unique flavor and color, and the steamed buns can also have the health-care function.

The invention relates to the field of red yeast rice culture, in particular to automatic red yeast rice continuous culture equipment and a culture process thereof, and the equipment comprises an incubator, a conveyor belt, a sealing door, a flattening mechanism and an environment control mechanism. The equipment adopts a five-layer independent culture cavity design, is matched with a layered exclusive environment control mechanism, realizes automatic and accurate regulation and control of temperature, humidity and ventilation parameters, and realizes efficient and interference-free transmission and accumulation of materials by combining a staggered conveyor belt and a sealing door integrating sealing and guiding functions; the flattening mechanism is matched with an angle limiting block through a torsion spring, so that intelligent switching between interception and mild flattening is completed; the whole culture process is circularly carried out around five times of stacking-spreading, and continuous production is realized through collaborative operation of all layers. The culture of a new batch can be started without waiting for the completion of a single batch, and continuous production from feeding to discharging is realized. The equipment runs automatically in the whole process, manual intervention is greatly reduced, the production efficiency is improved, and the quality uniformity of products is guaranteed.

1. The name of the design product: packaging box (broken wall decoction pieces). 2. The use of the design product: for the packaging of traditional Chinese medicine decoction pieces. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: design 1 front view. 5. Design 1 is designated as the basic design. 6. Other circumstances that need to be explained: (1) Design 1 is used for the packaging of lotus leaf broken wall decoction pieces; (2) Design 2 is used for the packaging of red yeast broken wall decoction pieces.

The invention relates to the technical field of meat food processing, in particular to a processing and preserving method of donkey meat, the method comprises the steps of pretreatment, vacuum rolling and pickling, low-temperature static pickling, cooking, rapid cooling and vacuum packaging, secondary sterilization and cooling, and refrigerated preservation, and the pickling liquid comprises composite phosphate, sodium caseinate and monascus red pigment according to a specific ratio. Through the cooperation of a physical process and a specific formula, the problems of low yield, unstable color and short shelf life in donkey meat processing are effectively solved, the water-retaining property and color fastness are remarkably improved through the cooperative application of sodium caseinate and monascus red, and by combining the fence technology of low-temperature curing and pasteurization, the quality of donkey meat is improved. The refrigeration shelf life is greatly prolonged while the safety is guaranteed, and the product is natural in flavor, tender and smooth in meat quality and very high in industrialization value.

The utility model relates to the technical field of electronic scales, and discloses an electronic scale for red yeast rice weighing, which comprises an electronic scale main body and a weighing platform arranged at the upper end of the electronic scale main body, supporting assemblies are connected to the bottom surfaces of the two ends of the weighing platform, and two first sliding assemblies are connected between the supporting assemblies. The other ends of the two first sliding assemblies are connected with a blocking assembly at the same time, the other end of the blocking assembly is connected with two second sliding assemblies, and the other ends of the two second sliding assemblies are connected with an extension plate at the same time. According to the electronic scale for weighing the red yeast rice, when some large bags are weighed, the extension plate can be lifted through the first sliding assembly, the blocking assembly and the second sliding assembly, so that a handrail is formed on the periphery of the weighing platform, and the bags can be prevented from scattering all around; the lifting of the extension plate can be limited when the extension plate is lifted and put down, so that the extension plate can only maintain vertical lifting, and dislocation between the extension plate and the weighing platform can be avoided.

The invention provides an edible hydrogel carrier taking monascus pigment as a cross-linking agent and a preparation method of the edible hydrogel carrier. More specifically, the invention provides a hydrogel, which comprises the following components in parts by weight: 4-12 parts of gelatin, 2-8 parts of a pectin-polyphenol covalent compound and 0.1-0.5 part of monascus pigment, wherein the polyphenol is selected from the following group: gallic acid, chlorogenic acid, catechin, epigallocatechin gallate or a combination of the gallic acid, the chlorogenic acid, the catechin and the epigallocatechin gallate.

The utility model provides a monascus fermentation screening device, which belongs to the technical field of screening devices and comprises a support, a conveyor belt clamped on the support, a sample storage tank arranged on the conveyor belt, a mounting rack arranged on the sample storage tank, a sampling motor arranged on the mounting rack, a detection module arranged above the sampling motor, and an ultraviolet disinfection lamp arranged between the sampling motor and the mounting rack. The sampling motor is electrically connected with a control module, the control module is electrically connected with an electric push rod, and through arrangement of a detection module, the device can detect the content of monascus pigment; after detection, a user can control the electric push rod through the control module to classify samples with different monascus pigment contents, the screening efficiency of the device is improved, meanwhile, when the sampling motor samples, the user can control the ultraviolet disinfection lamp to start and stop disinfection through the control module, impurities and bacteria are prevented from being introduced, and the screening efficiency is improved. And the reliability of the device is improved.

The invention discloses a cigarette paper colorant which comprises one or a mixture of more of a red colorant, a yellow colorant and a blue colorant in any proportion, the red colorant is prepared from the following raw materials: monascus red, mulberry red, erythrosine, carmine, amaranth, polyaluminum chloride, tea polyphenol and sodium malate; the yellow colorant is prepared from the following raw materials: sea-buckthorn powder, beta-carotene, xanthophyll, alum and tea polyphenol; the blue colorant is prepared from the following raw materials in parts: phycocyanin, gardenia blue, brilliant blue, polyaluminum chloride and tannic acid. According to the invention, various required colors are rapidly blended based on the natural pigment, the color phase of the coloring agent is stabilized, a three-primary-color (red, yellow and blue) formula design based on the natural pigment is developed, and the method has important application value for cigarette paper coloring.

The utility model relates to the technical field of monascus fermentation liquor stirring, and discloses monascus fermentation liquor self-stirring defoaming equipment which comprises a main body frame, a tank body is mounted on the main body frame, a feeding pipe is fixedly communicated with the top of the tank body, a sealing cover is arranged on the feeding pipe, a discharging pipe is fixedly communicated with the bottom of the tank body, and the sealing cover is arranged on the discharging pipe. A discharge valve is arranged on the discharge pipe; the stirring mechanism comprises a stirring shaft penetrating through the tank body, a spiral stirring blade connected to the stirring shaft and a motor for driving the stirring shaft. According to the self-stirring defoaming equipment for the monascus fermentation liquor, foam is scraped in real time and thrown to the flow guide shell at one end of the tank wall through centrifugal force by virtue of the flexible scraping plate which is flush with the liquid level and synchronously rotates, the vacuum pump directionally sucks a foam layer through the flow guide pipe, and rapid gas-liquid separation is realized in combination with the gas-liquid separator, so that secondary generation of the foam is avoided, and efficient defoaming is realized; the risks of fermentation liquor loss and infectious microbe pollution caused by the fact that foam is easily accumulated on the liquid level and overflows out of the tank body are avoided.

1. The name of the design product: packing box (red yeast powder). 2. The use of the design product: for packing box. 3. The design points of the design product: in the combination of shape and pattern. 4. The picture or photo that best shows the design points: design 1 front view. 5. Design 1 is designated as the basic design.

The invention relates to solid oral compositions, comprising monascus fermented rice coated by lipidic encapsulation technology and a method for preparing the coated monascus fermented rice.

The application discloses a kind of traditional Chinese medicine preparation for treating hyperlipidemia, which is prepared from the following raw medicinal materials: radix codonopsis 10-20 g, astragalus 25-35 g, gynostemma pentaphyllum 10-20 g, atractylodes 10-20 g, zanthoxylum 3-8 g, monascus 10-15 g, and galangal 10-20 g. When treating, it is orally taken, one dose per day, taken twice, taken half an hour after breakfast and dinner, and continuously taken for 4 weeks as a treatment course. The traditional Chinese medicine preparation for treating hyperlipidemia has the advantages that it is helpful to improve hyperlipidemia, and the serum total cholesterol, triglyceride, low-density lipoprotein cholesterol, non-high-density lipoprotein cholesterol and other indicators of patients after treatment are obviously better than those of the control group (oral atorvastatin), with statistical significance (P<0.05). The traditional Chinese medicine preparation for treating hyperlipidemia has the advantages of remarkable curative effect, good safety, low price and simple prescription, and has high clinical popularization value.

The application discloses application of a broad-spectrum antibacterial biocontrol Cytospora fungus F-XTBG8 in preparation of antifungal active substances. Chaetomella raphigera The application of the broad-spectrum antibacterial biocontrol Cytospora fungus (F-XTBG8) is applied in preparation of antifungal active substances. The strain has obvious antagonism to more than 100 environmental fungi and plant pathogenic fungi including Pyricularia oryzae (Monascus oryzae), Mycosphaerella fijiensis (Mycosphaerella fijiensis), Alternaria tenuissima (Alternaria tenuissima), Fusarium graminearum (Fusarium graminearum), Fusarium oxysporum (Fusarium oxysporum) and Fusarium verticillioides (Fusarium verticillioides), and fermentation liquor of the strain can significantly reduce occurrence of corn large spot, tobacco black spot and sclerotinia rot. Magnaporthe oryzae Setosphaeria turcica Alternaria tenuissima Fusarium graminearum Fusarium oxysporum Fusarium concentricum The application provides an excellent biocontrol strain for development and research of microbial source pesticides and provides a new idea for green prevention and control of plant diseases.​​​​​

The invention discloses a method for improving the stability of monascus pigment by preparing a polysaccharide-protein-monascus pigment compound and an obtained product, and relates to the technical field of food additives and natural pigment stabilization. Beta-cyclodextrin and ovotransferrin are used as stabilizers and react with the monascorubin in a certain proportion, and a ternary composite system is constructed through interaction between ovotransferrin and the monascorubin and interaction between ovotransferrin and beta-cyclodextrin so as to improve the stability of the monascorubin. And finally, the beta-cyclodextrin-ovotransferrin-monascus pigment compound is obtained. A thermal stability test and a light stability test prove that the beta-cyclodextrin and the ovotransferrin have a synergistic effect, and the thermal stability and the illumination stability of the monascus pigment can be effectively improved.

The invention discloses a primer pair, a kit and a detection method for detecting ganoderma lucidum decay monascus xylophilus and application. The invention discloses a primer pair for detecting ganoderma lucidum spoilage monascus xylogenus. The primer pair is composed of a nucleotide as shown in SEQ ID NO.1 and a nucleotide as shown in SEQ ID NO.2. The invention further discloses a method for detecting ganoderma lucidum spoilage monascus xylogenus. The nucleotide is composed of a nucleotide shown in SEQ ID NO.3 or a nucleotide shown in SEQ ID NO.3 and a nucleotide shown in SEQ ID NO.4. The invention also discloses a kit comprising the primer pair, a method for detecting the ganoderma lucidum spoilage monascus xylogenus in a sample, a method for quantitatively detecting the content of the ganoderma lucidum spoilage monascus xylogenus in the sample and application of the primer pair. The primer and the probe with high specificity are designed, so that pathogenic bacteria causing the yellow foot disease can be accurately and quickly detected from a ganoderma lucidum sample, and the cross reaction with the DNA of the ganoderma lucidum is effectively avoided. The method is high in sensitivity, can realize early diagnosis and quantitative analysis, is matched with a kit for use, is simple and convenient to operate, provides a reliable technical means for timely early warning and accurate prevention and control of the ganoderma lucidum yellow foot disease, and is beneficial to remarkably reducing economic loss caused by the disease.

The invention relates to the technical field of food processing, in particular to a fruit and vegetable enzyme rich in nicotinamide mononucleotide and a preparation method and application thereof.The preparation method comprises the following steps that cucumber powder, broccoli powder, banana powder and apple powder are mixed to obtain a first mixture, water is added into the mixture, and then autoclaved sterilization is conducted to obtain a second mixture; the mass ratio of the cucumber powder to the broccoli powder to the banana powder to the apple powder is (1-2): (1-2): (1-2): (1-2); and mixing rhizopus oryzae, monascus, saccharomycetes and lactic acid bacteria in equal proportion, inoculating the mixture II with the mixture II, fermenting at 20-30 DEG C for 36-60 hours, centrifuging after fermentation, and taking supernate, thereby obtaining the fruit and vegetable enzyme rich in nicotinamide mononucleotide. The functional characteristics of the enzyme are remarkably improved in the fermentation process, and the enzyme is rich in beta-NMN which is an important precursor substance of NAD < + > on the basis of high-activity lipase and superoxide dismutase, so that the enzyme has the functions of resisting oxidation and delaying cell senescence.

The invention discloses a method for fermenting ganoderma lucidum through monascus and a ganoderma lucidum health-care tea drink. Monascus is utilized to ferment the lucid ganoderma, the monascus moderately grows in the lucid ganoderma powder added with cane sugar, various hydrolase can be generated, the enzymes can hydrolyze polysaccharides such as cellulose in cell walls of the lucid ganoderma, and therefore polysaccharide and triterpene can be dissolved out when the lucid ganoderma is soaked in boiling water. After the ganoderma lucidum fermented by the red yeast rice is soaked in hot water, the content of polysaccharide and triterpenes in tea water is remarkably increased, so that the health-care effect of the ganoderma lucidum tea is improved. Compared with unfermented ganoderma lucidum, the ganoderma lucidum fermented by the monascus disclosed by the invention has the advantages that after the ganoderma lucidum is soaked in boiling water, the polysaccharide dissolution rate can be increased by 5.14 times, and the triterpene dissolution rate can be increased by 4.93 times.

The utility model relates to fermentation waste gas treatment technical field, and disclose a kind of monascus selenium-rich vinegar fermentation tail gas purification treatment device, including cyclone separator and processing box, the cyclone separator purification gas outlet is connected with gas pipe, the processing box surface is connected with one-way valve, the gas pipe is communicated with one-way valve, the processing box inside is provided with spray mechanism, the processing box top is provided with purification mechanism, the spray mechanism top is provided with driving mechanism, the processing box bottom is connected with drain valve, the cyclone separator bottom is connected with dust collection box.This monascus selenium-rich vinegar fermentation tail gas purification treatment device, by the integrated design of cyclone separator, spray mechanism and purification mechanism, significantly improve the comprehensive processing capacity of monascus selenium-rich vinegar fermentation tail gas, effectively solve the problem that particulate matter and acidic gas coexist in monascus selenium-rich vinegar fermentation tail gas.

The invention discloses red monascus SF26 and application thereof, and relates to the technical field of wine brewing, the preservation number of the strain is CCTCC No: M 20251745, the strain is preserved in China Center for Type Culture Collection on July 31, 2025, and the preservation address is Wuhan University, Wuhan, China. The invention also discloses an application of the red monascus SF26 in preparation of esterified red yeast rice. The invention further discloses esterified red yeast rice for improving the ester flavor substances of the white spirit and a preparation method of the esterified red yeast rice. The red monascus SF26 provided by the invention has high esterifying power, and the esterified monascus prepared from the red monascus SF26 can significantly improve the quality of white spirit and is beneficial to large-scale popularization and application of the esterified monascus.

The invention discloses a thin-layer chromatography identification method for pigment components in red yeast rice and application, and belongs to the technical field of biological detection. The thin-layer chromatography identification method for the main pigment components in the red yeast rice is established for the first time, and the fluorescent spot position and the Rf value of a sample on a silica gel thin-layer plate under an ultraviolet lamp can be obtained by performing ethanol ultrasonic extraction, centrifugation, plate dotting and expansion on a red yeast rice sample to be detected; the method comprises the following steps: judging whether a sample to be detected contains monascus flavin, monascus, Monasfluore B and Monasfluore A or not, and identifying the monascus by judging whether the sample to be detected contains monascus flavin, monascus, Monasfluore B and Monasfluore A or not. The identification method provided by the invention is simple to operate, required instruments and equipment are low in cost, and a detection result is visual and accurate.

The utility model discloses a monascus solid state fermentation device which comprises a fermentation box, sliding rails, sliding blocks and second clamping blocks, the top and the bottom of the two sides in the fermentation box are both connected with the sliding rails, the sliding blocks are arranged at the bottoms of the sliding rails in a sliding mode, and every two adjacent sliding blocks which are oppositely arranged up and down are connected through a support. The middle of the front side of the support is connected with a pull handle. Through the arrangement of the sliding rails and the sliding blocks, the sliding blocks can slide back and forth along the range of the sliding rails, so that the storage box which is arranged in three layers can be integrally moved to extend to the outer side of the fermentation box, and the storage box can be conveniently operated on the outer side of the fermentation box, so that the taking and placing convenience of red yeast rice in the storage box is improved; when the whole support moves to the tail of the rear end of the sliding rail through the sliding block, two second clamping blocks make contact with second clamping grooves and then are automatically clamped into the second clamping grooves due to the expansibility of second springs, the state of the whole support arranged in the fermentation box can be fixed, the stability of the whole support arranged in the fermentation box is improved, and the use safety is improved.

The invention relates to application of a natural pigment as a food sweetener, and belongs to the field of food additives. The invention provides application of a natural pigment as a food sweetener. The natural pigment is at least one of mulberry anthocyanin, purple sweet potato anthocyanin, beet red, curcumin, amaranth, capsanthin and monascus red. The mechanism that specific pigment monomers and other sweetening compounds in the natural pigment can be specifically combined with a sweet taste receptor in an oral cavity to improve sweet taste perception is utilized, and the natural pigment with a sweetening effect and the sweetening agent are compounded to construct a sweetening-coloring bifunctional system, so that on one hand, the sweet taste perception can be remarkably enhanced; on the other hand, various colors can be synchronously given to the food, artificial colors are replaced, the safety and attraction of the product are improved, and the method has extremely wide industrial application prospects in the food such as fruit juice beverages and cakes.

This utility model relates to the field of natural pigment separation technology and discloses a red yeast rice natural pigment separation and purification device, including a mounting plate and a separation component disposed above the mounting plate. The separation component includes a fixed barrel fixedly connected to the inner wall of the mounting plate, a discharge pipe connected to the bottom of the fixed barrel, a solenoid valve fixedly connected to the bottom outer wall of the discharge pipe, a fixed frame fixedly connected to the bottom of the fixed barrel, a drive motor fixedly connected to the bottom inner wall of the fixed frame, and an output shaft fixedly connected to the output end of the drive motor. By setting the separation component, after the separation barrel rotates, it can drive the liquid inside to rotate. During the rotation of the liquid, the water flow and pigment in the liquid can be separated through the through groove opened on the side wall of the separation barrel. This process can improve the separation efficiency of the water flow and pigment in the liquid, so that the water flow enters the interior of the fixed barrel after separation, and the separated pigment remains in the separation barrel.