CN102429928B - Preparation method for coix seed red yeast rice - Google Patents
Preparation method for coix seed red yeast rice Download PDFInfo
- Publication number
- CN102429928B CN102429928B CN2011103641390A CN201110364139A CN102429928B CN 102429928 B CN102429928 B CN 102429928B CN 2011103641390 A CN2011103641390 A CN 2011103641390A CN 201110364139 A CN201110364139 A CN 201110364139A CN 102429928 B CN102429928 B CN 102429928B
- Authority
- CN
- China
- Prior art keywords
- semen coicis
- seed
- culture medium
- preparation
- cultivated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method for coix seed red yeast rice, which solves the problems of complex process and long period in the conventional preparation method and low monacolin-K content and high citrinin content in a product. The coix seed red yeast rice is mainly prepared by inoculating red yeast rice seed into coix seeds serving as a raw material and fermenting. The method mainly comprises the following preparation steps of: preparing liquid-state red yeast rice seed; preparing the coix seed raw material; inoculating; fermenting and culturing; and preparing a finished product. The coix seed red yeast rice which is prepared through the red yeast rice seed in a first culture medium and a second culture medium by the method has high contents of monacolin-K, gamma-aminobutyric acid (GABA) and red pigment, low citrinin content, high fatty acid and linoleic acid contents and extremely obvious medical health care effect; and the preparation method has a simple and convenient process and is suitable for industrial production.
Description
Technical field:
The present invention relates to a kind of is the Monas cuspurpureus Went of feedstock production with the Semen Coicis, and the manufacture method of this Monas cuspurpureus Went.
Background technology:
Monas cuspurpureus Went also claims red bent, and the way of traditional Monas cuspurpureus Went is to be raw material with the rice, and the inoculation Monascus anka Nakazawa et sato forms through solid fermentation, has medicine-food two-purpose and is worth.Monascus anka Nakazawa et sato belongs to mycota at taxonomy, Ascomycota, Euascomycetes, the ascus Zoopagales that looses, Monas cuspurpureus Went Cordycepps, Monas cuspurpureus Went Pseudomonas.Though Monascus anka Nakazawa et sato at biosphere just as a drop in the ocean, but it has certain position.The biological active substances of Monascus anka Nakazawa et sato institute metabolism still contains ergosterol, γ-An Jidingsuan, polyunsaturated fatty acid etc. except monacolins-K.
Monas cuspurpureus Went has effects such as spleen-and-stomach-invigorating, blood circulation promoting and blood stasis dispelling, blood pressure lowering, blood sugar lowering; At present, in food or pharmaceuticals industry, the Monas cuspurpureus Went kind is a lot, mostly is feedstock production with corn, but is solid Semen Coicis Monas cuspurpureus Went and the preparation method of feedstock production with the Semen Coicis, does not but see report.
Semen Coicis has another name called Semen Coicis, Semen Coicis, belongs to fruit of grass Semen Coicis, originates in ground such as Fujian, Jiangsu, Hebei, and its main component is starch and glucose, contains amounts of protein, aminoacid, vitamin, fatty acid etc.Semen Coicis and rice relatively, content of starch is lower, but crude protein and crude fat is than rice height, is respectively that aminoacid that 1.97 and 5.81 times of rice content, especially Unit Weight provide is 2.2 times of rice; In the Semen Coicis oils and fats in the contained human nutrition most important must the fatty acid linoleic acid up to 45.85%, has moderate antioxygen, show the SOD sample effect that superoxide radical is eliminated, add the inhibition that oxynitride in the body is generated, namely to the inhibition of NO synzyme, these all are considered to anti-ageing significant index, make up in the product through the aging resistance of being everlasting and use; Wherein also contain vitamin B
1, be 2.54 times of rice, content of mineral substances is also than rice height.Semen Coicis has the spleen invigorating diuresis, reduces phlegm and internal heat and dry, enrich blood the shape body to function, and containing Coixenolide in the Semen Coicis has inhibitory action to the growth of cancerous cell.
The Semen Coicis Monas cuspurpureus Went is to be raw material with the Semen Coicis, inserts the Monas cuspurpureus Went alcoholic fermented product starter, and process prepares the process of Monas cuspurpureus Went and gets; Domestic have the liquid fermentation of report Semen Coicis Monas cuspurpureus Went, mainly be to investigate antioxidant content, but (the Liu Chang etc. that do not appear in the newspapers such as monascorubin and Monacolins-K, γ-An Jidingsuan in the monascus product, the Semen Coicis research that composition and non-oxidizability change in the aspergillosis sweat, Food Science, Vol.30, No.23,2009); United States Patent (USP) 20070160694 discloses use Aspergillus, lactic acid bacteria and yeast. fermentation Semen Coicis is used for the method for prevention or treatment tumor, but Aspergillus and Monascus are two class different strain (Li Zhongqing, Guo Fang writes, the form of Monascus anka Nakazawa et sato and taxonomy, 2002).
Summary of the invention:
It is short to the purpose of this invention is to provide a kind of manufacturing cycle, Monacolin K content height in the Semen Coicis Monas cuspurpureus Went, the preparation method of the Semen Coicis Monas cuspurpureus Went that citrinin content is low.
The present invention is achieved in that
The preparation method of Semen Coicis Monas cuspurpureus Went of the present invention comprises the steps:
(1) slant strains is cultivated:
The Monas cuspurpureus Went strain was got slant strains through potato dextrose agar PDA inclined-plane in 5-8 days 26-35 ℃ of following cultivations; Described Monas cuspurpureus Went strain one of is selected from Monascus anka, Monascus purpureus, the Monasucs ruber, Monas cuspurpureus Went strain: PDA inclined-plane.
(2) insert slant strains in first culture medium, under 30-35 ℃, cultivated 48-72 hours, get first order seed, first culture medium comprises rice flour,
(3) insert first order seed in second culture medium, at 30-35 ℃, cultivated 48-72 hours, get secondary seed, one of difference of the component of second culture medium and first culture medium is to change rice flour into coixlacrymajobi powder,
(4) get Semen Coicis, immersion, steaming and decocting ripe, insert secondary seed, cultivated 3 days down at 34-36 ℃, spray into normal saline, stir mix thoroughly after, 29-31 ℃ of cultivations, Semen Coicis all reddens and gets final product.
(g/L) composed as follows of first culture medium:
Rice flour 4.00-6.00
Analysis for soybean powder 1.5-2.5
Potassium dihydrogen phosphate 0.02-0.04
Magnesium sulfate 0.025-0.035
Ammonium sulfate 0.15-0.25
Glucose 1.5-2.00
Calcium carbonate 0.35-0.40
503 type peptones 0.15-0.20
Sodium chloride 0.40-0.50
All the other are water,
With lactic acid will sterilize before pH transfer to 5.5-6.0,121 ℃ the sterilization 20 minutes.
Second culture medium composed as follows: (g/L)
Coixlacrymajobi powder 5.00-8.00
Analysis for soybean powder 1.5-2.5
Magnesium sulfate 0.03-0.035
503 type peptones 0.05-0.10
Glucose 2.00-3.00
Potassium dihydrogen phosphate 0.04-0.06
Calcium carbonate 0.4-0.5
Sodium chloride 0.4-0.5
All the other are water,
With lactic acid will sterilize before pH transfer to 5.5-6.0,121 ℃ the sterilization 20 minutes.
The first order seed amount of connecing 5-30wt%, the secondary seed inoculum concentration is 5-30wt%.
First order seed access amount is 10-15%wt% in the step (3), and the secondary seed inoculum concentration is 10～15%wt in the step (4).
Monascus anka Nakazawa et sato of the present invention is through first and second culture medium culturing, many, the red plain color valencys of Semen Coicis Monascus anka Nakazawa et sato scale of construction height, Monacolins high and contain must the fatty acid linoleic acid etc. antioxidant content, Monacolin K content height, citrinin content is low, manufacturing cycle is shorter, has abundant nutritive value and outstanding medical care effect.
The specific embodiment:
Below in conjunction with example, more specific description content of the present invention.Preparation method of the present invention is not limited to following example, and preparation method of the present invention is had any type of accommodation and/or change, all will fall into protection scope of the present invention.
Embodiment 1:
The present invention is raw material with the Semen Coicis, inserts the alcoholic fermented product starter of preparation, and process prepares the process of Monas cuspurpureus Went and gets.Its preparation method may further comprise the steps:
1, the preparation of the liquid alcoholic fermented product starter
A, slant strains are cultivated
Monascus anka Nakazawa et sato was cultivated 6 days down at 28 ℃ through the PDA inclined-plane, got slant strains.
B, level liquid seed culture
Culture medium is formed (g/L): rice flour 4.00, analysis for soybean powder 1.50, potassium dihydrogen phosphate 0.02, magnesium sulfate 0.025, ammonium sulfate 0.20, glucose 2.00, calcium carbonate 0.40, peptone (503 type) 0.18, sodium chloride 0.40 is settled to 1L, and solvent is water, and pH transfers to 5.7 before will sterilizing with lactic acid; With the packing of 250ml triangular flask, every bottled liquid measure 25ml; Sterilized 20 minutes for 121 ℃; Treat that the culture medium temperature is down to the slant strains that inserts after the room temperature among the step a, 30 ℃, shaking speed 220r.P.M cultivates 50h.It is standby to get the level liquid seed.
C, secondary liquid seeds are cultivated
Culture medium is formed (g/L): coixlacrymajobi powder 5.00, glucose 2.50, analysis for soybean powder 1.80, magnesium sulfate 0.03, peptone (503 type) 0.08, potassium dihydrogen phosphate 0.04, calcium carbonate 0.45, sodium chloride 0.40; Be settled to 1L, solvent is water, and pH transfers to 5.5 before will sterilizing with lactic acid; The packing of 750ml triangular flask, every bottled liquid measure 50ml; Sterilized 20 minutes for 121 ℃; Treat that the culture medium temperature is down to the level liquid seed that inserts after the room temperature among the step b, inoculum concentration 10wt%, 30 ℃, shaking speed 220r.P.M, cultivating 50h, to get the secondary liquid seeds standby.
2, the preparation of raw material
Get 8 kilograms Semen Coicis, soaked 8 hours with clear water, drain away the water, the steaming and decocting Semen Coicis, ripe back Semen Coicis is loose, uniform particles.
3, raw material inoculation
Treat that the Semen Coicis temperature after ripe is down to 30 ℃, insert above-mentioned secondary liquid seeds, inoculum concentration 10wt% mixes thoroughly, puts into the pallet of having sterilized, covers 7 layers of gauze after the sterilization.
4, fermentation culture
Postvaccinal Semen Coicis was cultivated 3 days down at 35 ℃, sprayed into the normal saline of 400ml, stir and mix thoroughly, cultivated 1 day for 32 ℃, it is red that Semen Coicis all deepens, and gets final product.
5, make finished product
The Semen Coicis that ferments is taken out, 105 ℃ of dryings, namely get the Semen Coicis Monas cuspurpureus Went.
6, Monacolin K content HPLC assay method is as follows in the Semen Coicis Monas cuspurpureus Went:
Mobile phase: acetonitrile: water=6:94
Flow velocity: 1ML/min
Chromatographic column: 4.6 * 150mm, 5 μ m, C
18Post;
Detect wavelength: 260nm
Sample size: 25 μ L
Sample treatment: accurately weighing 0.1g Semen Coicis Monas cuspurpureus Went is put volumetric flask, adds pure water to scale, ultrasonic dissolution, and filtering with microporous membrane, to be measured.
The result: Monacolin K content is with dry weight basis 11.2mg/g in the Semen Coicis Monas cuspurpureus Went
7, citrinin HPLC control method in the Semen Coicis Monas cuspurpureus Went
Chromatographic column SHIMADZU Shim-pack VP-ODS, C18
Column temperature: 28 ℃,
Mobile phase: acetonitrile: methanol: water (phosphoric acid is transferred pH 2.5) is 70:10:20 (v/v/v)
Flow velocity is 1 mL/min
Sample size 20 μ L
The fluoroscopic examination wavelength is λ ex=331 nm and λ em=500 nm.
After testing, citrinin content is lower than 50ppm in the Semen Coicis Monas cuspurpureus Went.
Embodiment 2
The present invention is raw material with the Semen Coicis, inserts the alcoholic fermented product starter of preparation, and process prepares the process of Monas cuspurpureus Went and gets.Its preparation method may further comprise the steps:
1, the preparation of the liquid alcoholic fermented product starter
A, slant strains are cultivated
Monascus purpureus was cultivated 8 days down at 34 ℃ through the PDA inclined-plane, got slant strains.
B, level liquid seed culture
Culture medium is formed (g/L): rice flour 5.00, analysis for soybean powder 1.80, potassium dihydrogen phosphate 0.02, magnesium sulfate 0.025, (NH4) 2,SO4 0.15, glucose 1.50, calcium carbonate 0.35, peptone (503 type) 0.15, sodium chloride 0.40 is settled to 1L, and pH transfers to 5.5 before will sterilizing with lactic acid; With the packing of 250ml triangular flask, every bottled liquid measure 25ml; Sterilized 20 minutes for 121 ℃; Treat that the culture medium temperature is down to the slant strains that inserts after the room temperature among the step a, is inoculum concentration? 33 ℃, shaking speed 220r.P.M cultivates 50h, and it is standby to get the level liquid seed.
C, secondary liquid seeds are cultivated
Culture medium is formed (g/L): coixlacrymajobi powder 6.00, glucose 2.35, analysis for soybean powder 2.40, magnesium sulfate 0.03, peptone (503 type) 0.05, potassium dihydrogen phosphate, 0.04, calcium carbonate 0.45, sodium chloride 0.40; Be settled to 3L, pH transfers to 5.9 before will sterilizing with lactic acid; The packing of 750ml triangular flask, every bottled liquid measure 50ml; Sterilized 20 minutes for 121 ℃; Treat that the culture medium temperature is down to the level liquid seed that inserts after the room temperature among the step b, inoculum concentration 10wt%, 33 ℃, shaking speed 220r.P.M, cultivating 50h, to get the secondary liquid seeds standby.
The preparation of 2 raw materials
Get 24 kilograms Semen Coicis, soaked 12 hours with clear water, drain away the water, the steaming and decocting Semen Coicis, ripe back Semen Coicis is loose, uniform particles.
The inoculation of 3 raw materials
Treat that the Semen Coicis temperature after ripe is down to 30 ℃, insert above-mentioned secondary liquid seeds, inoculum concentration 12wt% mixes thoroughly, puts into the pallet of having sterilized, covers 7 layers of gauze after the sterilization.
4 fermentation culture
Postvaccinal Semen Coicis was cultivated 3 days down at 35 ℃, sprayed into the normal saline of 1200ml, stir and mix thoroughly, cultivated 2 days for 30 ℃, it is red that Semen Coicis all deepens, and gets final product.
5 make finished product
The Semen Coicis that ferments is taken out, at 80 ℃ of following vacuum dryings, namely get the Semen Coicis Monas cuspurpureus Went.
6, Monacolin K content and citrinin content control method be with embodiment 1, Monacolin K content 12.1mg/g; Citrinin content is lower than 50ppm.
Embodiment 3:
The present invention is raw material with the Semen Coicis, inserts the alcoholic fermented product starter of preparation, and process prepares the process of Monas cuspurpureus Went and gets.Its preparation method may further comprise the steps:
1, the preparation of the liquid alcoholic fermented product starter
A, slant strains are cultivated
The Monasucs ruber kind was cultivated 7 days down at 30 ℃ through the PDA inclined-plane, get slant strains.
B, level liquid seed culture
Culture medium is formed (g/L): rice flour 4.50, analysis for soybean powder 1.50, potassium dihydrogen phosphate 0.02, magnesium sulfate 0.025, ammonium sulfate 0.20, glucose 1.50, calcium carbonate 0.35, peptone (503 type) 0.15, sodium chloride 0.45 is settled to 1L, and pH transfers to 5.8 before will sterilizing with lactic acid; With the packing of 250ml triangular flask, every bottled liquid measure 25ml; Sterilized 20 minutes for 121 ℃; Treat that the culture medium temperature is down to the slant strains that inserts after the room temperature among the step a, 35 ℃, shaking speed 220r.P.M cultivates 50h.Standby.
C, secondary liquid seeds are cultivated
Culture medium is formed (g/L): coixlacrymajobi powder 6.00, glucose 2.50, analysis for soybean powder 2.15, magnesium sulfate 0.035, peptone (503 type) 0.07, potassium dihydrogen phosphate, 0.06, calcium carbonate 0.50, sodium chloride 0.50; Be settled to 2L, pH transfers to 6.0 before will sterilizing with lactic acid; The packing of 750ml triangular flask, every bottled liquid measure 50ml; Sterilized 20 minutes for 121 ℃; Treat that the culture medium temperature is down to the first order seed that inserts after the room temperature among the step b, inoculum concentration 10wt%, 35 ℃, shaking speed 220r.P.M cultivates 50h.Standby.
2, the preparation of raw material
Get 8 kilograms Semen Coicis, pulverize 80 order fineness, soaked 1 hour with clear water, drain away the water, the steaming and decocting Semen Coicis is to well-done.
3, raw material inoculation
Treat that the Semen Coicis temperature after ripe is down to 30 ℃, insert above-mentioned secondary liquid seeds, inoculum concentration 12wt% puts into the pallet of having sterilized, covers 7 layers of gauze after the sterilization.
4, fermentation culture
Postvaccinal Semen Coicis was cultivated 1 day down at 36 ℃, stirred and mix thoroughly, cultivated 2 days for 32 ℃, spray into the normal saline of 200ml, cultivated 1 day for 30 ℃, it is red that Semen Coicis all deepens, and gets final product.
5, make finished product
The Semen Coicis that ferments is taken out, at 50 ℃ of following vacuum dryings, namely get the Semen Coicis Monas cuspurpureus Went.
6, Monacolin K content and citrinin content control method be with embodiment 1, Monacolin K content 108mg/g; Citrinin content is lower than 50ppm.
Embodiment 4
The present invention is raw material with the Semen Coicis, inserts the alcoholic fermented product starter of preparation, and process prepares the process of Monas cuspurpureus Went and gets.Its preparation method may further comprise the steps:
1, the preparation of the liquid alcoholic fermented product starter
A, slant strains are cultivated
Monasucs ruber was cultivated 5-7 days down at 35 ℃ through the PDA inclined-plane, got slant strains.B, level liquid seed culture
Culture medium is formed (g/L): rice flour 5.00., analysis for soybean powder 2.50, potassium dihydrogen phosphate 0.02, magnesium sulfate 0.025, ammonium sulfate 0.25, glucose 2.0, calcium carbonate 0.40, peptone (503 type) 0.20, sodium chloride 0.45 is settled to 1L, and pH transfers to 6.0 before will sterilizing with lactic acid; With the packing of 250ml triangular flask, every bottled liquid measure 25ml; Sterilized 20 minutes for 121 ℃; Treat that the culture medium temperature is down to the slant strains that inserts after the room temperature among the step a, 35 ℃, shaking speed 220r.P.M cultivates 50h.Standby.
C, secondary liquid seeds are cultivated
Culture medium is formed (g/L): coixlacrymajobi powder 8.00, glucose 3.0, analysis for soybean powder 2.5, magnesium sulfate 0.035, peptone (503 type) 0.08, potassium dihydrogen phosphate, 0.04, calcium carbonate 0.45, sodium chloride 0.45; Be settled to 4L, pH transfers to 5.5-6.0 before will sterilizing with lactic acid; The packing of 750ml triangular flask, every bottled liquid measure 50ml; Sterilized 20 minutes for 121 ℃; Treat that the culture medium temperature is down to the level liquid seed that inserts after the room temperature among the step b, inoculum concentration 10wt%, 35 ℃, shaking speed 220r.P.M cultivates 50h.Standby.
The preparation of 2 raw materials
Get 24 kilograms Semen Coicis, be ground into 80 order fineness, soaked 2 hours with clear water, drain away the water, the steaming and decocting Semen Coicis is to well-done.The inoculation of 3 raw materials
Treat that the Semen Coicis temperature after ripe is down to 30 ℃, insert above-mentioned secondary liquid seeds, inoculum concentration 12wt% mixes thoroughly, puts into the pallet of having sterilized, covers 7 layers of gauze after the sterilization.
4 fermentation culture
Postvaccinal Semen Coicis was cultivated 2 days down at 36 ℃, stirred and mix thoroughly, cultivated 1 day for 32 ℃, spray into the normal saline of 600ml, cultivated 1 day for 30 ℃, it is red that Semen Coicis all deepens, and gets final product.
5 make finished product
The Semen Coicis that ferments is taken out, dry naturally, namely get the Semen Coicis Monas cuspurpureus Went.
6, Monacolin K content and citrinin content control method be with embodiment 1, Monacolin K content 13.5mg/g; Citrinin content is lower than 50ppm.
Claims (3)
1. the preparation method of Semen Coicis Monas cuspurpureus Went is characterized in that comprising the steps:
(1) slant strains is cultivated:
The Monas cuspurpureus Went strain was got slant strains through potato dextrose agar PDA inclined-plane in 5-8 days 26-35 ℃ of following cultivations; Described Monas cuspurpureus Went strain one of is selected from Monascus anka, Monascus purpureus, the Monasucs ruber,
(2) in first culture medium, insert slant strains, under 30-35 ℃, cultivated 48-72 hours, get first order seed,
(g/L) composed as follows of first culture medium:
Rice flour 4.00-6.00
Analysis for soybean powder 1.5-2.5
Potassium dihydrogen phosphate 0.02-0.04
Magnesium sulfate 0.025-0.035
Ammonium sulfate 0.15-0.25
Glucose 1.5-2.00
Calcium carbonate 0.35-0.40
503 type peptones 0.15-0.20
Sodium chloride 0.40-0.50
All the other are water,
With lactic acid will sterilize before pH transfer to 5.5-6.0,121 ℃ the sterilization 20 minutes;
(3) in second culture medium, insert first order seed, at 30-35 ℃, cultivated 48-72 hours, get secondary seed, (g/L) composed as follows of second culture medium:
Coixlacrymajobi powder 5.00-8.00
Analysis for soybean powder 1.5-2.5
Magnesium sulfate 0.03-0.035
503 type peptones 0.05-0.10
Glucose 2.00-3.00
Potassium dihydrogen phosphate 0.04-0.06
Calcium carbonate 0.4-0.5
Sodium chloride 0.4-0.5
All the other are water,
With lactic acid will sterilize before pH transfer to 5.5-6.0,121 ℃ the sterilization 20 minutes;
(4) get Semen Coicis, immersion, steaming and decocting ripe, insert secondary seed, cultivated 3 days down at 34-36 ℃, spray into normal saline, stir mix thoroughly after, 29-31 ℃ of cultivations, Semen Coicis all reddens and gets final product.
2. method according to claim 1 is characterized in that first order seed inoculum concentration 5-30wt%, and the secondary seed inoculum concentration is 5-30wt%.
3. method according to claim 2 is characterized in that first order seed access amount is 10-15wt% in the step (3), and the secondary seed inoculum concentration is 10-15wt% in the step (4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103641390A CN102429928B (en) | 2011-11-17 | 2011-11-17 | Preparation method for coix seed red yeast rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103641390A CN102429928B (en) | 2011-11-17 | 2011-11-17 | Preparation method for coix seed red yeast rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102429928A CN102429928A (en) | 2012-05-02 |
| CN102429928B true CN102429928B (en) | 2013-08-07 |
Family
ID=45978514
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103641390A Active CN102429928B (en) | 2011-11-17 | 2011-11-17 | Preparation method for coix seed red yeast rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102429928B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105596883B (en) * | 2016-01-11 | 2020-07-17 | 浙江三禾生物工程股份有限公司 | Preparation method of functional red yeast rice for resisting Alzheimer's disease |
| CN105687979A (en) * | 2016-01-19 | 2016-06-22 | 浙江知元堂生物药业有限公司 | Traditional Chinese medicine red yeast rice fermented by compound new substrate |
| CN106035909A (en) * | 2016-08-11 | 2016-10-26 | 南京龙壮生物科技有限公司 | Production method and application of coix seed, red yeast rice and lotus leaf functional granulated tea |
| CN107296266A (en) * | 2017-05-20 | 2017-10-27 | 河南福切尔生物科技有限公司 | A kind of jujube ferment and preparation method thereof |
| CN108968036A (en) * | 2018-06-01 | 2018-12-11 | 南京林业大学 | A kind of gingko functional red yeast rice and its process for solid state fermentation and application |
| CN111218480A (en) * | 2020-02-25 | 2020-06-02 | 扬州市职业大学(扬州市广播电视大学) | Preparation method of solid-state fermentation red yeast rice with high yield of monacolin K |
| CN113100405A (en) * | 2021-05-14 | 2021-07-13 | 绍兴市果哥食品科技有限公司 | Low-temperature fried fruit and vegetable crisp chips and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101338324A (en) * | 2008-07-29 | 2009-01-07 | 中南林业科技大学 | Method for preparing high colour value red rice pigment using rice as raw material |
-
2011
- 2011-11-17 CN CN2011103641390A patent/CN102429928B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101338324A (en) * | 2008-07-29 | 2009-01-07 | 中南林业科技大学 | Method for preparing high colour value red rice pigment using rice as raw material |
Non-Patent Citations (4)
| Title |
|---|
| 于丽萍.红曲的生产及其应用.《农产品加工》.2007,(第05期),23-24. |
| 刘畅等.薏苡仁在曲霉发酵过程中成分及抗氧化性变化的研究.《食品科学》.2009,第30卷(第23期),200-203. |
| 红曲的生产及其应用;于丽萍;《农产品加工》;20070515(第05期);23-24 * |
| 薏苡仁在曲霉发酵过程中成分及抗氧化性变化的研究;刘畅等;《食品科学》;20091231;第30卷(第23期);200-203 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102429928A (en) | 2012-05-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102429928B (en) | Preparation method for coix seed red yeast rice | |
| CN101928657B (en) | Preparation method of wild pawpaw fruit wine | |
| KR20110104278A (en) | Manufacturing method of fermented materials using wax gourd and functional food of thereof manufacturing | |
| CN104256584A (en) | Moringa oleifera ferment and preparation method thereof | |
| CN103923797B (en) | Method for brewing low alcohol yellow wine rich in isomaltooligosacharide | |
| CN103865747A (en) | Production method of monascus vinegar rich in lovastatin | |
| CN109897799A (en) | One plant of production γ-aminobutyric acid lactic acid bacteria strains and its screening technique and the preparation method rich in γ-aminobutyric acid mesona Yoghourt | |
| CN102965234A (en) | Chinese chestnut pulp liquor and brewing method thereof | |
| CN107296266A (en) | A kind of jujube ferment and preparation method thereof | |
| CN106119121B (en) | Selenium-rich cordyceps bacterium and its cultural method, selenium-enriched yellow wine and preparation method thereof | |
| CN104004621A (en) | Method for preparing black corn health care wine | |
| CN109938332A (en) | A kind of Hericium erinaceus health-care preparation and preparation method thereof containing erythrothioneine | |
| CN110507681A (en) | A kind of technique of higher value application flower of Panax ginseng | |
| CN106010852A (en) | Tartary buckwheat kvass healthcare beverage and preparing method thereof | |
| CN106987605A (en) | A kind of method that utilization Tea Polyphenols regulation and control monascus produces monascorubin | |
| CN110973423A (en) | Red yeast noni beverage and preparation method thereof | |
| CN109288014A (en) | A kind of method of gingko coronoid process dissipate capsule bacterium liquid state fermentation and its product and the application of preparation | |
| CN104762220A (en) | Functional yellow wine enriched in ferulic acid and production method of functional yellow wine | |
| CN105505668A (en) | Castanea mollissima fruit wine preparation method | |
| CN107574124B (en) | The method that Irpex lacteus prepares active dietary fiber with schizophyllum commune fermentation | |
| CN105725163B (en) | A kind of Lenlinus edodes black garlic sauce | |
| CN109497140A (en) | A kind of preparation method of high beta glucan oat Yoghourt | |
| CN1036470C (en) | Products made by mixed fermentation of mushroom and chinese herbal medicine and its method | |
| CN108084017A (en) | A kind of method for improving compound Chinese herb forulic acid extracting solution oxidation resistance | |
| CN103087887A (en) | Purple sweet potato health care wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20180515 Address after: 310052 room 1001, Atlas tower, 1568 South Ring Road, Changhe street, Hangzhou, Zhejiang, Binjiang District Patentee after: Hangzhou Tai Bo Technology Co., Ltd. Address before: 610041 No. two, block B, 1 building, 1 Tianhe hatching garden, 1480 north section of Tianfu Road, Chengdu, Sichuan. Patentee before: Chengdu Greeen Young Biopharmaceutical Inc. |