CN102551052A - Functional red yeast preparation method with high content of monacolin K - Google Patents
Functional red yeast preparation method with high content of monacolin K Download PDFInfo
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- CN102551052A CN102551052A CN2011104505783A CN201110450578A CN102551052A CN 102551052 A CN102551052 A CN 102551052A CN 2011104505783 A CN2011104505783 A CN 2011104505783A CN 201110450578 A CN201110450578 A CN 201110450578A CN 102551052 A CN102551052 A CN 102551052A
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Abstract
The invention discloses a functional red yeast preparation method with high content of monacolin K, comprising the steps that (1) oat or rolled oat is taken as a raw material, the raw material is soaked in water and is drained, the water content of the raw material is allowed to reach 35-50 wt%; (2) the raw material processed in the step (1) is sterilized by the high pressure steam sterilization method, so that solid medium is obtained; and (3) Monascus strains are inoculated into the solid medium and are subjected to fermentation cultivation, sterilization, drying and pulverization, so that the functional red yeast is obtained. The content of monacolin K in the functional red yeast oat obtained by the method can reach 3-4 wt%, and the characteristic of high content of monacolin K is achieved. The functional red yeast oat obtained by the method not only has the health care efficacy of red yeast rice, but also has the nutrients of oat and has higher medical and edible values compared with the functional red yeast rice.
Description
Technical field
The present invention relates to a kind of preparation method of red colouring agent for food, also used as a Chinese medicine, especially a kind of functional Monascus preparation method of high Mo Nakelin K content.
Background technology
Red colouring agent for food, also used as a Chinese medicine is traditional fermented product of China's medicine-food two-purpose, has more than 1,000 year history.Traditional red koji fermentation is meant that being seeded in the rice top fermentation with the distinctive monascus ruber of China forms.Early red colouring agent for food, also used as a Chinese medicine is just extensively applied to aspects such as wine brewing, traditional Chinese medicine, food color in ancient times.Along with the discovery of monascus metabolite Mo Nakelin K (Monaclin-K), red koji fermentation product more and more receives people's attention, to the research of red colouring agent for food, also used as a Chinese medicine and product, has also caused the great attention of international living nature.
Functional Monascus is meant by monascus ruber through cultivation and fermentation on cereal materials and having of producing is hypoglycemic, the pure natural biological product of reducing blood lipid and norcholesterol effect; Its main component for reducing blood fat is Mo Nakelin K; And contain multiple bioactive ingredients such as ergosterol, GABA, natural phytohormone, be a kind of natural health care and medical material that nutrition, health care and medical value are one that collect.
Functional Monascus utilizes rice to carry out fermented and cultured as matrix traditionally, the functional Monascus that utilizes rice to process, and its content is the highest about 2%.
Summary of the invention
The technical problem that the present invention will solve is to overcome above-mentioned weak point of the prior art and functional Monascus preparation method that a kind of high Mo Nakelin K content is provided.
For solving the problems of the technologies described above, method step of the present invention is:
(1) is raw material with oat or oatmeal, raw material is soaked in water, drains, make the moisture of raw material reach 35～50wt%;
(2) will adopt the autoclaving sterilization through the raw material after step (1) is handled, obtain solid medium;
(3) monascus specie is linked in the above-mentioned solid medium,, makes this functional Monascus through fermented and cultured, sterilization, oven dry and pulverizing.
Sterilising temp is 121～125 ℃ in the preferred step (2), sterilization time 40～60 minutes.
In the preferred step (3), the monascus specie inoculum concentration is 10～20wt% of raw material siccative.
In the preferred step (3), the fermented and cultured temperature is 20～37 ℃, and the time is 20～60 days.Preferred, 30～37 ℃ of preceding 4～5 days fermented and cultured temperature, cool the temperature to 20～28 ℃ until fermentation ends then.
Raw material oat among the present invention have be of high nutritive value, characteristics that health care is high, be a kind of low sugar, high nutrition, high energy food, have hypoglycemic, reducing blood lipid, hypotensive, the health-care efficacy that improves constipation and fat-reducing.Often edible oat can effectively reduce cholesterol in the human body, particularly to the diabetic, hypoglycemic is arranged, fat-reducing effect; Can improve constipation of old people,, play the effect of promoting longevity so can also improve the elderly's health.
Adopt the beneficial effect that technique scheme produced to be: Mo Nakelin K content can reach 3～4wt% in the functional Monascus oat that the present invention obtains, and has the high characteristics of Mo Nakelin K.
The present invention utilizes monascus ruber to be seeded on the oat medium, cultivates to prepare the functional Monascus oat.The health-care efficacy of the existing red colouring agent for food, also used as a Chinese medicine of resulting functional Monascus oat has the nutritional labeling of oat again, has the medicinal and edibility higher than functional red yeast rice.
The specific embodiment
Below in conjunction with specific embodiment the present invention is done further detailed explanation.
Implement row 1: the functional Monascus preparation method of Ben Gaomo nanogram woods K content adopts following processing step.
Weigh oat 210g, add water, soaking at room temperature drains, and moisture reaches 40wt%; Put into 121 ℃ of heat sterilizations of autoclave then 40 minutes, and took out and be cooled to below 40 ℃ access red colouring agent for food, also used as a Chinese medicine bacterial classification under aseptic condition, inoculum concentration 10wt%; Fermented and cultured 24 days, cultivation temperature was 30 ℃ in preceding 4 days, then cultivation temperature was reduced to 23 ℃ and continued to cultivate 20 days; At last with culture sterilization, oven dry obtains Mo Nakelin K content and is 3% functional Monascus oat after the pulverizing.
Implement row 2: the functional Monascus preparation method of Ben Gaomo nanogram woods K content adopts following processing step.
Weigh oat 500g, add water, soaking at room temperature drains, and moisture reaches 35wt%; Put into 125 ℃ of heat sterilizations of autoclave then 50 minutes, and took out and be cooled to below 40 ℃ access red colouring agent for food, also used as a Chinese medicine bacterial classification under aseptic condition, inoculum concentration 15wt%; Fermented and cultured 33 days, cultivation temperature was 31 ℃ in preceding 5 days, 28 days later stages cultivation temperature is 25 ℃; At last with culture sterilization, oven dry obtains Mo Nakelin K content and is 3.4% functional Monascus oat after the pulverizing.
Implement row 3: the functional Monascus preparation method of Ben Gaomo nanogram woods K content adopts following processing step.
Weigh oat 1000g, add water, soaking at room temperature drains, and moisture reaches 50wt%; Put into 123 ℃ of heat sterilizations of autoclave then 60 minutes, and took out and be cooled to below 40 ℃ access red colouring agent for food, also used as a Chinese medicine bacterial classification under aseptic condition, inoculum concentration 20wt%; Fermented and cultured 38 days, cultivation temperature was 32 ℃ in preceding 5 days, 33 days later stages cultivation temperature is 28 ℃; At last with fermentation culture medium sterilization, oven dry obtains Mo Nakelin K content and is 4% functional Monascus oat after the pulverizing.
Implement row 4: the functional Monascus preparation method of Ben Gaomo nanogram woods K content adopts following processing step.
Weigh oat 500g, add water, soaking at room temperature drains, and moisture reaches 45wt%; Put into 122 ℃ of heat sterilizations of autoclave then 45 minutes, and took out and be cooled to below 40 ℃ access red colouring agent for food, also used as a Chinese medicine bacterial classification under aseptic condition, inoculum concentration 13wt%; Fermented and cultured 60 days, cultivation temperature was 37 ℃ in preceding 4 days, 56 days later stages cultivation temperature is 20 ℃; At last with fermentation culture medium sterilization, oven dry obtains Mo Nakelin K content and is 4.1% functional Monascus oat after the pulverizing.
Implement row 5: the functional Monascus preparation method of Ben Gaomo nanogram woods K content adopts following processing step.
Weigh oat 500g, add water, soaking at room temperature drains, and moisture reaches 42wt%; Put into 124 ℃ of heat sterilizations of autoclave then 55 minutes, and took out and be cooled to below 40 ℃ access red colouring agent for food, also used as a Chinese medicine bacterial classification under aseptic condition, inoculum concentration 17wt%; Fermented and cultured 60 days, cultivation temperature are 27 ℃; At last with fermentation culture medium sterilization, oven dry obtains Mo Nakelin K content and is 2.8% functional Monascus oat after the pulverizing.
Claims (5)
1. the functional Monascus preparation method of one kind high Mo Nakelin K content is characterized in that, this method step is: (1) is raw material with oat or oatmeal, and raw material is soaked in water, drains, and makes the moisture of raw material reach 35～50wt%;
(2) will adopt the autoclaving sterilization through the raw material after step (1) is handled, obtain solid medium;
(3) monascus specie is linked in the above-mentioned solid medium,, makes this functional Monascus through fermented and cultured, sterilization, oven dry and pulverizing.
2. the functional Monascus preparation method of high Mo Nakelin K content according to claim 2 is characterized in that: sterilising temp is 121～125 ℃ in the said step (2), sterilization time 40～60 minutes.
3. the functional Monascus preparation method of high Mo Nakelin K content according to claim 1 is characterized in that: in the said step (3), the monascus specie inoculum concentration is 10～20wt% of raw material siccative.
4. according to the functional Monascus preparation method of described any one the high Mo Nakelin K content of claim 1-3, it is characterized in that: in the said step (3), the fermented and cultured temperature is 20～37 ℃, and the time is 20～60 days.
5. the functional Monascus preparation method of high Mo Nakelin K content according to claim 4 is characterized in that: 30～37 ℃ of preceding 4～5 days fermented and cultured temperature, cool the temperature to 20～28 ℃ until fermentation ends then.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103740762A (en) * | 2013-10-12 | 2014-04-23 | 晨光生物科技集团股份有限公司 | Complex medium for producing functional red yeast rice and preparation method and fermentation method thereof |
| CN103933078A (en) * | 2013-01-20 | 2014-07-23 | 杭州桐君堂生物科技有限公司 | Traditional Chinese medicine red yeast rice producing technology |
| CN104957512A (en) * | 2015-06-10 | 2015-10-07 | 华南理工大学 | Starch-removed high-oxidization-resistance monascus oat as well as preparation method and application thereof |
| CN106173054A (en) * | 2016-07-07 | 2016-12-07 | 北京工商大学 | A kind of blood fat reducing oat red yeast rice health tea and preparation method |
| CN107881141A (en) * | 2017-12-22 | 2018-04-06 | 吕玲 | A kind of Monascus Strains culture medium for being used to improve not nanogram forest products amount |
| CN108085343A (en) * | 2018-01-16 | 2018-05-29 | 福建省农业科学院农业工程技术研究所 | The production technology of fermented grain functional Monascus powder |
| CN111012874A (en) * | 2019-11-13 | 2020-04-17 | 邓学峰 | Oat red yeast rice traditional Chinese medicine decoction pieces and preparation method thereof |
| CN115181624A (en) * | 2022-07-11 | 2022-10-14 | 四川省食品发酵工业研究设计院有限公司 | Functional red yeast rice wine rich in lovastatin and brewing process thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103933078A (en) * | 2013-01-20 | 2014-07-23 | 杭州桐君堂生物科技有限公司 | Traditional Chinese medicine red yeast rice producing technology |
| CN103740762A (en) * | 2013-10-12 | 2014-04-23 | 晨光生物科技集团股份有限公司 | Complex medium for producing functional red yeast rice and preparation method and fermentation method thereof |
| CN103740762B (en) * | 2013-10-12 | 2015-11-18 | 晨光生物科技集团股份有限公司 | Produce complex medium of functional Monascus and preparation method thereof and fermentation process |
| CN104957512A (en) * | 2015-06-10 | 2015-10-07 | 华南理工大学 | Starch-removed high-oxidization-resistance monascus oat as well as preparation method and application thereof |
| CN104957512B (en) * | 2015-06-10 | 2018-12-11 | 华南理工大学 | A kind of desizing high anti-oxidation red yeast rice oat and the preparation method and application thereof |
| CN106173054A (en) * | 2016-07-07 | 2016-12-07 | 北京工商大学 | A kind of blood fat reducing oat red yeast rice health tea and preparation method |
| CN107881141A (en) * | 2017-12-22 | 2018-04-06 | 吕玲 | A kind of Monascus Strains culture medium for being used to improve not nanogram forest products amount |
| CN108085343A (en) * | 2018-01-16 | 2018-05-29 | 福建省农业科学院农业工程技术研究所 | The production technology of fermented grain functional Monascus powder |
| CN111012874A (en) * | 2019-11-13 | 2020-04-17 | 邓学峰 | Oat red yeast rice traditional Chinese medicine decoction pieces and preparation method thereof |
| CN115181624A (en) * | 2022-07-11 | 2022-10-14 | 四川省食品发酵工业研究设计院有限公司 | Functional red yeast rice wine rich in lovastatin and brewing process thereof |
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Application publication date: 20120711 |