The invention discloses a method for preparing
functional food with high gamma-
aminobutyric acid content by fermenting
glutenin bean sprout juice zymolyte and
coix seeds through
monascus. The method comprises the following steps: dissolving vital
gluten in 65%
ethanol according to a ratio of 1: 30, stirring and extracting at 35 DEG C for 2 hours, standing and separating precipitate and supernate, continuously extracting the precipitate with 65%
ethanol, and centrifuging after extraction to obtain the precipitate, namely
glutenin. Soaking the mung beans at 25-35 DEG C to germinate the mung beans, and juicing the mung beans when the mung beans grow to 5-10 cm; mixing the
mung bean sprout juice and
glutenin, performing enzymolysis reaction,
drying and crushing. Mixing
coix seeds and glutenin, and sterilizing to obtain a
solid culture medium to be fermented; spores on the
monascus purpureus slant culture medium are dissolved out with
sterile water and inoculated to a
solid culture medium, and the
solid culture medium is placed in a constant-temperature
incubator to be fermented after being evenly mixed. And
drying the fermented culture medium at 60 DEG C until the weight is constant, and crushing. The content of gamma-
aminobutyric acid in the food with high gamma-
aminobutyric acid content is higher than 2.5 mg / g.