86 results about "Monascus anka" patented technology

The invention provides application of a monascus composition in preparation of a medicine for preventing and / or treating coronary microcirculation disturbance. The monascus composition comprises one or more of cortex mori, ramulus mori and folium mori, monascus and radix puerariae. When the composition containing the red yeast rice is applied to preparation of the medicine for preventing and / or controlling coronary microcirculation disturbance, the abnormal microvascular structure can be improved (myocardial microvascular density MVD is increased, edema around microvessels is relieved, the lumen stenosis phenomenon is improved, and the endothelial cell condition is good); 2) microvascular occlusion is improved (pathologic results show that microvascular contents are reduced); (3) the abnormal vasodilatation and contraction function of the microvessels is improved (NO is increased); 4) improving blood lipid metabolism disorder; and (5) the heart function is improved (the left ventricular ejection fraction LVEF and the left ventricular short axis shortening rate LVFS are improved, and the left ventricular pressure maximum rising rate LV + dp / dtmax and the left ventricular pressure maximum falling rate LV-dp / dtmax are increased).

The invention relates to the technical field of health preserving and health food and tea product fermentation, and discloses dendrobium officinale monascus tea and a preparation method thereof, the preparation method comprises the following steps: step 1, preparing dendrobium officinale leaf particles, dendrobium officinale leaf powder, cereal materials and cereal powder; 2, preparing a seed solution culture medium and a mixed fermentation substrate; step 3, inoculating the monascus seed solution into the seed solution culture solution for culture to obtain monascus fermentation liquor; step 4, inoculating the monascus fermentation broth into the mixed fermentation substrate for fermentation to obtain a fermentation mixture; and step five, drying the fermentation mixture to obtain the dendrobium officinale monascus tea. According to the scheme, the dendrobium officinale leaves and cereal materials are adopted for red yeast rice fermentation, so that the nutrient dissolution effect of the dendrobium officinale leaves is effectively improved, the nutrition of the fermented product tea is improved, and the resource utilization rate of the dendrobium officinale leaves can also be improved; the phenomenon that resources are wasted due to the fact that only stems are used and leaves are discarded in the harvesting and processing process of the dendrobium officinale is avoided.

The invention discloses low-alcohol rose and litchi monascus rice wine and a making method thereof, and belongs to the technical field of food and beverage fermentation engineering. The rose and the litchi are organically combined with the monascus rice wine, the composite flavor of the rose and the litchi is given to the monascus rice wine, the defect that a traditional monascus rice wine body is prominent in sourness is overcome, and meanwhile the mood after drinking of the monascus rice wine can be relieved through the sedative effect of the rose and vitamin B in the litchi; in addition, polyphenol compounds, flavonoid compounds and vitamin C are introduced into the wine body, the polyphenol compounds in the roses and vitamin C antioxidant components in the litchis cooperate with each other, the antioxidant effect of the monascus rice wine is enhanced, damage caused by oxidative stress is reduced, and the health-care effect of the monascus rice wine is improved. The litchi is rich in vitamin C, so that the absorption of non-heme iron in the roses is effectively improved, the absorption rate of the iron element is improved, and the monascus rice wine also has an excellent anti-oxidation effect and an effect of promoting the absorption of the iron element.

The invention provides a monascus strain, monascus, monascus decoction pieces, a preparation method of monascus, a monascus extract and a medicine. The Latin chemical name of the monascus purpureus strain is Monascus purpureus, and the preservation number of the monascus purpureus strain is CGMCC (China General Microbiological Culture Collection Center) No.40777. In a monascus product prepared by fermentation of the monascus strain provided by the invention, the content of lovastatin compounds and the content of extracts are high, and the monascus product contains polyhydroxy sterol and flavonoid components and is good in safety, so that the pharmaceutical activity and quality of the monascus product are improved.

A gel for treating hemorrhoids and a preparation method thereof, related to the field of medical technologies, are provided. The gel includes Taraxacum mongolicum, Gerbera jamesonii bolus, Panax notoginseng, Monascus purpureus went, Sanguisorba officinalis, chitosan, Camellia oleifera abel, glycerine, Ginkgo biloba, Swertia manshurica and Sophora japonica. The gel can exert significant synergistic effects, have good therapeutic effects, and high safety, which is of great significance for the prevention and treatment of hemorrhoids.

The invention relates to the technical field of microbial fermentation engineering, and particularly discloses natto red yeast rice herb bean flour and a preparation method thereof. The preparation method comprises the following steps: respectively activating specifically preserved bacillus natto and monascus to obtain secondary seed solutions; inoculating the two seed solutions into a solid-state fermentation culture medium for co-fermentation; and inactivating, drying and crushing the fermentation product to obtain a finished product. The solid-state fermentation culture medium is prepared by compounding a bean matrix (soybeans, black beans or chickpeas) and herb tea components (roses, lotus leaves, chrysanthemums, mulberry leaves, haws, cassia seeds and the like). Through the synergistic effect of the bacillus natto and the monascus, nattokinase and monacolin K are efficiently enriched in a single fermentation system at the same time, conversion of soy isoflavone to a high-bioavailability aglycone type is remarkably promoted, and the obtained product has multiple health-care functions of thrombolysis, lipid reduction, efficient absorption and the like.

The utility model relates to a monascus product packaging system which comprises a packaging machine. A checkweigher; the roller conveyor is used for receiving the packaged products output by the checkweigher and conveying the packaged products to the stacking station; the flattening device comprises a flattening roller and a jacking roller, the flattening roller is arranged above the roller conveyor and rotatably connected to the roller conveyor, the axis of the flattening roller is horizontal and perpendicular to the conveying direction of the roller conveyor, the flattening roller and the conveying face of the roller conveyor are arranged in a spaced mode, the axis of the jacking roller is parallel to the axis of the flattening roller, and the jacking roller can vertically ascend and descend. The jacking roller can ascend to protrude out of the upper portion of the conveying face of the roller conveyor or descend to be flush with the conveying face of the roller conveyor, the jacking roller and the flattening roller are sequentially arranged in the conveying direction of the roller conveyor, and the flattening device further comprises a driving part used for driving the jacking roller to ascend and descend. According to the stacking device, when packaged products are conveyed to a stacking station in a uniformly distributed state, workers can directly carry and stack the packaged products, the labor intensity is reduced, and the efficiency is improved.