CN102653721A - Method for preparing monascus mycelia with function of reducing blood fat by liquid state fermentation of grains - Google Patents
Method for preparing monascus mycelia with function of reducing blood fat by liquid state fermentation of grains Download PDFInfo
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Abstract
The invention relates to the technical field of a biological fermentation method, and in particular to a method for preparing monascus mycelia with a function of reducing blood fat by liquid state fermentation of grains. By adopting the technical scheme provided by the invention, grain raw materials for liquid state fermentation are used for producing monascus mycelia as final products; the monascus mycelia have the following active substances capable of reducing blood fat: protein, multiple amino acids, beta-glucan, dietary cellulose, unsaturated fatty acids and the like; different metabolites of monascus mycelia are fully utilized for producing monascus mycelia by fermentation; and the produced monascus mycelia have physiologically active substances with the function of reducing blood fat. The production method adopts a fermentation tank for carrying out liquid state fermentation, does not cause pollution, has an advanced production process, replaces the traditional manual operation mode, has the advantages of simple operation steps, small labor intensity, short period and high quality stability, is suitable for scale production, can be used for quantitatively detecting biomass, and achieves the international hygienic standard.
Description
Technical field
The present invention relates to the biofermentation method technical field, refer in particular to the preparation method of cereal liquid state fermentation hypolipemic function Monascus anka Nakazawa et sato filament.
Background technology
Red colouring agent for food, also used as a Chinese medicine Pseudomonas Aspergillaceae fungi monascus parpureus Went is claimed Monascus anka Nakazawa et sato again, and Monascus anka Nakazawa et sato is only produced in the cultivation and fermentation in rice traditionally, and extensively has field of food such as traditional yellow rice wine, vinegar.The modern medicine RR thinks, red colouring agent for food, also used as a Chinese medicine have purify the blood, hypotensive, reducing blood-fat and effect such as anti-oxidant, be directed to this, released functional red yeast rice in the market.
At present, as bulk drug (or auxiliary materials such as protective foods, medicine), functional red yeast rice is mainly provided by China, and most of producer all adopts triangular flask or tray cultivating and producing basically, and the mode of production falls behind.And this mode of production still belongs to traditional solid cultivates, and not only culture cycle is long, and is prone to pollute and causes producing and fail.Moreover, the cereal starch during solid state fermentation is cultivated can only minority by the Monascus anka Nakazawa et sato utilization, be difficult to the Monascus anka Nakazawa et sato filament that fermentative prodn becomes biologically active.
Solid state fermentation is produced functional red yeast rice except being not enough to of above existence, and its problem that also exists is exactly, complex process, and it mainly adopts manual operations is main; Complex operation step, labour intensity is big, and the cycle is long; And quality stability is not high, and suitability for scale production is not difficult to realize robotization; Stdn, and living weight detects and to be difficult to carry out, and hygienic standard is difficult to meet international standards in the product.
Summary of the invention
The present invention is directed to the deficiency that present production red colouring agent for food, also used as a Chinese medicine process method aspect exists, a kind of preparation method of liquid state fermentation raw grains material production reducing blood-fat Monascus anka Nakazawa et sato filament is provided.
The preparation method of cereal liquid state fermentation hypolipemic function Monascus anka Nakazawa et sato filament, it is characterized in that: the preparation method of said reducing blood-fat Monascus anka Nakazawa et sato filament may further comprise the steps:
(1) choose bacterial strain: the Monascus anka Nakazawa et sato bacterial strain is a kind of in purple Monascus anka Nakazawa et sato (Monascus purpureus YZ1102), Monascus color aspergillus (Monascus anka T6611), red Monascus anka Nakazawa et sato (Monascus rubber YZ1103), the feathering Monascus anka Nakazawa et sato (Monascus pilosus YZ1101);
(2) produce the preparation of planting substratum:
The bacterial strain that step 1 is selected is used following culture medium culturing respectively: the cultivation of slant medium, the special substratum in inclined-plane, liquid shake-flask culture base.
(3) fermentative processing:
The fermentation culture that the cereal starch preparation of raw material is formed; Pump into fermentor tank after stirring; Add entry constant volume, adjustment pH value; High-temperature sterilization postcooling to normal temperature forms fermention medium, the liquid state of producing in the step 2 is shaken bottle plant the access fermention medium, carries out the liquid state fermentation cultivation and generates Monascus anka Nakazawa et sato filament.
(4) shearing treatment: cultured Monascus anka Nakazawa et sato filament in the step 3 is put into high-speed emulsifying machine carry out emulsification pretreatment, through dry, pulverizing, obtain said reducing blood-fat Monascus anka Nakazawa et sato filament powder again.
Being prepared as of slant medium in the wherein said step 2: get wort 10～20Be as collective media; Boil, form the slant medium nutrient solution, by weight respectively by 40～70% amount pack into test tube or eggplant bottle; Sterilization; Cooling with the inoculation of choosing in the step 1, is carried out the cultivation of slant medium.
Being prepared as of the special substratum in inclined-plane in the wherein said step 2: get the Zulkovsky starch 5～10% that calculates according to weight percent, SANMALT-S 1～5%, peptone 1～5%; Agar 2～3% mixes with water, boils, and forms the slant medium nutrient solution; By weight respectively by 40～70% amount pack into test tube or eggplant bottle, sterilization, cooling; With the slant medium inoculation of cultivating in the step 1, carry out the cultivation of the special substratum in inclined-plane.
Being prepared as of liquid shake-flask culture base in the wherein said step 2: get the starch 6～15%, potassium primary phosphate 0.1～0.3%, SODIUMNITRATE 0.1～0.3%, sal epsom 0.1～0.3%, peptone 0.2～0.5%, yeast extract paste 0.2～0.5%, the steeping water 0.2～0.5% that calculate according to weight percent and mix, stir with water; Using newborn acid for adjusting pH value again is 3.0～5.0; Boil; Respectively by weight 40～70% the amount triangular flask of packing into, sterilization, cooling; With the inoculation that the special substratum of cultivating in the step 2 in inclined-plane is chosen, carry out the cultivation of liquid shake-flask culture base.
Wherein said fermentation culture is: according to cereal starch 8～20%, SODIUMNITRATE 0.1～0.3%, peptone 0.2～0.5%, yeast extract paste 0.2～0.5%, the steeping water 0.2～0.5% and water mixing formation of weight percent calculating.PH is adjusted in the said fermentative processing: using newborn acid for adjusting pH value is 3.0～5.0; The culture condition that liquid state fermentation is cultivated is: temperature is 25～35 ℃, and ventilating ratio is 1: 0.3～1.5; The fermentor tank internal pressure is 0.03～0.07MPa, time 65～85H.
Cereal starch raw material in the wherein said step 3 is the starch of the one or more combination in long-grained nonglutinous rice, japonica rice, wheat, barley, oat, the corn.
Sterilization time is 20～30min in the wherein said step 3, and said temperature is 121～125 ℃, and pressure is 0.1～0.15Mpa.
Drying in the wherein said step 4 is spraying drying or vacuum-drying.Said spraying drying temperature is: 170～220 ℃; Said vacuum-drying temperature is 40～90 ℃.
Also include in the wherein said step 4 sieve, packaging process, be packaged to be hypolipemic function Monascus anka Nakazawa et sato filament powder, the said screen size that sieves is 80～200 orders.
Adopt technical scheme of the present invention; Produce Monascus anka Nakazawa et sato filament as final product with the liquid state fermentation raw grains material; This Monascus anka Nakazawa et sato filament has the hypolipidemic activity material: protein, multiple amino acids, beta-glucan, dietary cellulose, unsaturated fatty acids etc.; Make full use of the meta-bolites of Different Red aspergillus, fermentative prodn goes out the mycelium of red colouring agent for food, also used as a Chinese medicine, and the Monascus anka Nakazawa et sato filament that is produced has the physiologically active substance of hypolipemic function; This working method adopts fermentor tank to carry out liquid state fermentation, does not produce pollution, and its production technique is advanced; Replace the traditional hand operator scheme, operation steps is simple, and labour intensity is little; Cycle is short, and quality stability is high, suitability for scale production; But and the living weight detection by quantitative, reach the international hygiene standard.
Embodiment:
The present invention has a method of hypolipemic function Monascus anka Nakazawa et sato filament for preparation, this method be produce Monas cuspurpureus Went fermentation liquid with liquid fermentation method mycelium as final product.With embodiment the present invention is elaborated below:
Embodiment 1
The preparation method of cereal liquid state fermentation hypolipemic function Monascus anka Nakazawa et sato filament may further comprise the steps:
(1) chooses purple Monascus anka Nakazawa et sato (Monascus purpureus YZ1102) as bacterial strain;
(2) preparation of production substratum:
The preparation of a, slant medium: get wort 10Be as collective media, boil, by weight 40% test tube of packing into respectively, sterilization, cooling forms slant medium, insert with step 1 in the purple Monascus anka Nakazawa et sato bacterial strain chosen carry out the cultivation of slant medium.
The preparation of b, the special substratum in inclined-plane: get the Zulkovsky starch 5% that calculates according to weight percent, SANMALT-S 1%, peptone 1%; Agar 2% mixes with water, boils; Form the slant medium nutrient solution, respectively by weight 40% the amount test tube of packing into, sterilization; Cooling with the inoculation of choosing in the step 1, is carried out the cultivation of the special substratum in inclined-plane;
The preparation of c, liquid shake-flask culture base: choose starch 6%, potassium primary phosphate 0.1%, SODIUMNITRATE 0.1%, sal epsom 0.1%, peptone 0.2%, yeast extract paste 0.2%, steeping water 0.2% and mix, stir with water, using newborn acid for adjusting pH value again is 3.5, boils; Form liquid shake-flask culture base (nutrient solution); 40% the amount triangular flask of packing into by weight respectively, sterilization, cooling; The special substratum in inclined-plane with cultivating in the step 2 carries out liquid shake-flask culture.
(3) fermentative processing:
With the fermentation culture that the cereal starch preparation of raw material forms, pump into fermentor tank after stirring, adding the entry constant volume, using newborn acid for adjusting pH value is 3.5; Carry out high-temperature sterilization, sterilization time is 20min, and said temperature is 121～125 ℃; Pressure is 0.11～0.15Mpa,, be cooled to normal temperature; The liquid state of producing in the step 2 is shaken bottle plant the access fermention medium, carry out the liquid state fermentation cultivation and generate Monascus anka Nakazawa et sato filament; The cereal starch raw material is the rich starch cereal starch of high-quality food class here, like japonica rice, wheat, barley, oat, corn, and the starch that also can produce for the arbitrary combination of these cereals; Wherein fermentation culture is: according to cereal starch 8%, SODIUMNITRATE 0.1%, peptone 0.2%, yeast extract paste 0.2%, the steeping water 0.2% and water mixing formation of weight percent calculating.Liquid state fermentation process culture condition is: temperature is 25～35 ℃, and ventilating ratio is 1: 0.3～1.5; The fermentor tank internal pressure is 0.03～0.07MPa, time 65～85H.
(4) shearing treatment: cultured Monascus anka Nakazawa et sato filament is put into high-speed emulsifying machine carry out emulsification pretreatment earlier; Spray-dried again, pulverizing; Wherein the spraying drying temperature is 170～220 ℃; Obtain said reducing blood-fat Monascus anka Nakazawa et sato filament, sieve, be packaged to be hypolipemic function Monascus anka Nakazawa et sato filament powder through 80～200 eye mesh screens again.
Embodiment 2
The preparation method of cereal liquid state fermentation hypolipemic function Monascus anka Nakazawa et sato filament may further comprise the steps:
(1) chooses Monascus color aspergillus (Monascus anka T6611) as bacterial strain;
(2) preparation of production substratum:
The cultivation of a, slant medium: get wort 15Be as collective media, boil, form the slant medium nutrient solution; Respectively by weight 45% the amount eggplant bottle of packing into; Sterilization, cooling, the red Monascus anka Nakazawa et sato of choosing in access and the step 1 carries out the cultivation of slant medium.
The cultivation of b, the special substratum in inclined-plane: get the Zulkovsky starch 10% that calculates according to weight percent, SANMALT-S 5%, peptone 5%; Agar 3% carries out mixing with water, boils, and forms the slant medium nutrient solution; Respectively by weight 45% the amount eggplant bottle of packing into, sterilization, cooling; The cultivation of the special substratum in inclined-plane is carried out in inoculation;
The cultivation of c, liquid shake-flask culture base: choose starch 10%, potassium primary phosphate 0.3%, SODIUMNITRATE 0.3%, sal epsom 0.3%, peptone 0.5%, yeast extract paste 0.5%, steeping water 0.5% and water and carry out mixing and stirring, using newborn acid for adjusting pH value again is 4.5, boils; Form liquid shake-flask culture base (nutrient solution); 45% the amount triangular flask of packing into by weight respectively, sterilization, cooling; The special substratum in inclined-plane with cultivating in the step 2 carries out liquid shake-flask culture.
(3) fermentative processing:
With the fermentation culture that the cereal starch preparation of raw material forms, pump into fermentor tank after stirring, adding the entry constant volume, using newborn acid for adjusting pH value is 4.5; Carry out high-temperature sterilization; Sterilization time is 30min, and temperature is 121～123 ℃, and pressure is 0.1～0.12Mpa; High-temperature sterilization postcooling to normal temperature forms fermention medium, the liquid state of producing in the step 2 is shaken the access of bottle kind carry out the liquid state fermentation cultivation; The cereal starch raw material is the rich starch cereal starch of high-quality food class here, like japonica rice, wheat, barley, oat, corn, and the starch that also can produce for the arbitrary combination of these cereals.Fermentation the fermention medium here is: according to cereal starch 12%, SODIUMNITRATE 0.3%, peptone 0.5%, yeast extract paste 0.5%, the steeping water 0.5% and water mixing formation of weight percent calculating; The culture condition of liquid state fermentation process is: temperature is 25～35 ℃, and ventilating ratio is 1: 0.3～1.5; The fermentor tank internal pressure is 0.03～0.07MPa, time 65～85H.
(4) shearing treatment: cultured Monascus anka Nakazawa et sato filament is put into high-speed emulsifying machine carry out emulsification pretreatment earlier; Spray-dried again or vacuum-drying, pulverizing; Obtain said reducing blood-fat Monascus anka Nakazawa et sato filament; Wherein the spraying drying temperature is 170～220 ℃, sieves, is packaged to be hypolipemic function Monascus anka Nakazawa et sato filament powder through 80～200 eye mesh screens again.
Embodiment 3
The preparation method of cereal liquid state fermentation hypolipemic function Monascus anka Nakazawa et sato filament may further comprise the steps:
(1) chooses red Monascus anka Nakazawa et sato (Monascus rubber YZ1103) as bacterial strain;
(2) preparation of production substratum:
The cultivation of a, slant medium: get wort 18Be as collective media, boil, form the slant medium nutrient solution; Respectively by weight 60% the amount eggplant bottle of packing into, sterilization, cooling; The purple Monascus anka Nakazawa et sato bacterial strain of choosing in access and the step 1 carries out the cultivation of slant medium.
The cultivation of b, the special substratum in inclined-plane: get the Zulkovsky starch 7% that calculates according to weight percent, SANMALT-S 3%, peptone 2.5%; Agar 2.5% carries out mixing with water, boils, and forms the slant medium nutrient solution; Respectively by weight 60% the amount test tube of packing into, sterilization, cooling; The purple Monascus anka Nakazawa et sato bacterial strain of choosing in access and the step 1 carries out the cultivation of the special substratum in inclined-plane;
The cultivation of c, liquid shake-flask culture base: choose starch 12%, potassium primary phosphate 0.2%, SODIUMNITRATE 0.2%, sal epsom 0.2%, peptone 0.3%, yeast extract paste 0.3%, steeping water 0.4% and mix, stir with water, using newborn acid for adjusting pH value again is 4.0, boils; Form liquid shake-flask culture base nutrient solution; Respectively by weight 60% the amount triangular flask of packing into, sterilization, cooling; The purple Monascus anka Nakazawa et sato bacterial strain of choosing among access and the step b carries out liquid shake-flask culture.
(3) fermentative processing:
With the fermentation culture that the cereal starch preparation of raw material forms, pump into fermentor tank after stirring, adding the entry constant volume, using newborn acid for adjusting pH value is 4.0; Carry out high-temperature sterilization; Sterilization time is 20～30min, and said temperature is 121～125 ℃, and pressure is 0.1～0.15Mpa; The liquid state of producing in the step 2 is shaken bottle plant access, carry out liquid state fermentation and cultivate; The cereal starch raw material is the rich starch cereal starch of high-quality food class here, like japonica rice, wheat, barley, oat, corn, and the starch that also can produce for the arbitrary combination of these cereals.Fermentation the fermention medium here is: according to cereal starch 15%, SODIUMNITRATE 0.2%, peptone 0.3%, yeast extract paste 0.3%, the steeping water 0.4% and water mixing formation of weight percent calculating; The liquid state fermentation culture condition is: temperature is 25～35 ℃, and ventilating ratio is 1: 0.3～1.5; The fermentor tank internal pressure is 0.03～0.07MPa, time 65～85H.
(4) shearing treatment: cultured Monascus anka Nakazawa et sato filament is put into high-speed emulsifying machine carry out emulsification pretreatment earlier; Spray-dried again, pulverizing; Obtain said reducing blood-fat Monascus anka Nakazawa et sato filament; Wherein spraying drying is 170～220 ℃, sieves, is packaged to be hypolipemic function Monascus anka Nakazawa et sato filament powder through 80～200 eye mesh screens again.
Embodiment 4
The preparation method of cereal liquid state fermentation hypolipemic function Monascus anka Nakazawa et sato filament may further comprise the steps:
(1) chooses feathering Monascus anka Nakazawa et sato (Monascus pilosus YZ1101) as bacterial strain;
(2) preparation of production substratum:
The bacterial strain that step 1 is selected carries out following culture medium culturing one by one:
The cultivation of a, slant medium: get wort 18Be as collective media, boil, form the slant medium nutrient solution, with the purple Monascus anka Nakazawa et sato bacterial strain of choosing in the step 1 by weight respectively by 70% the amount eggplant bottle of packing into, carry out the cultivation of slant medium.
The cultivation of b, the special substratum in inclined-plane: get the Zulkovsky starch 9% that calculates according to weight percent, SANMALT-S 3%, peptone 2.5%; Agar 2.5% carries out mixing with water, boils, and forms the slant medium nutrient solution; Respectively by weight 70% the amount test tube of packing into, sterilization, cooling; The slant medium of cultivating among access and the step a carries out the cultivation of the special substratum in inclined-plane;
The cultivation of c, liquid shake-flask culture base: choose starch 8%, potassium primary phosphate 0.2%, SODIUMNITRATE 0.2%, sal epsom 0.2%, peptone 0.3%, yeast extract paste 0.3%, steeping water 0.4%; Carry out mixing and stirring with water; Using newborn acid for adjusting pH value again is 5.0, boils, and forms liquid shake-flask culture base nutrient solution; 70% the amount triangular flask of packing into by weight carries out liquid shake-flask culture with the special substratum of cultivating in the step 2 in inclined-plane respectively.
(3) fermentative processing:
With the fermentation culture that the cereal starch preparation of raw material forms, pump into fermentor tank after stirring, adding the entry constant volume, using newborn acid for adjusting pH value is 5.0; Carry out high-temperature sterilization, sterilization time is 25min, and temperature is 121～124 ℃ ℃; Pressure is 0.1～0.15Mpa, and high-temperature sterilization postcooling to normal temperature forms fermention medium, and using newborn acid for adjusting pH value is 5.0; The liquid state of producing in the step 2 is shaken bottle plant the access fermention medium, carry out the liquid state fermentation cultivation and generate Monascus anka Nakazawa et sato filament; The cereal starch raw material is the rich starch cereal starch of high-quality food class here, like japonica rice, wheat, barley, oat, corn, and the starch that also can produce for the arbitrary combination of these cereals.Fermentation the fermentation culture here is: according to cereal starch 20%, SODIUMNITRATE 0.2%, peptone 0.3%, yeast extract paste 0.3%, the steeping water 0.5% and water mixing formation of weight percent calculating; The culture condition that liquid state fermentation is cultivated is: temperature is 25～35 ℃, and ventilating ratio is 1: 0.3～1.5; The fermentor tank internal pressure is 0.03～0.07MPa, time 65～85H.
(4) shearing treatment: cultured Monascus anka Nakazawa et sato filament is put into high-speed emulsifying machine carry out emulsification pretreatment earlier; Spray-dried again or vacuum-drying, pulverizing; Obtain said reducing blood-fat Monascus anka Nakazawa et sato filament; Wherein 170～220 ℃ of spraying dryings or vacuum-drying temperature are 40～90 ℃, sieve, are packaged to be hypolipemic function Monascus anka Nakazawa et sato filament powder through 80～200 eye mesh screens again.
Monascus anka Nakazawa et sato filament powder of the present invention is starting material or the direct market product that possesses basic biological pharmacodynamic feature; Can also process required food ingredients or functional food as required, process tablet with corresponding nourishing function as can be used as food interpolation auxiliary material, vehicle etc. at Monascus anka Nakazawa et sato filament powder of the present invention.
My department of the hypolipemic function Monascus anka Nakazawa et sato filament product of producing according to the method described above is used for big white mouse and experimentizes; Experimental result and hyperlipidemia model control group be (seeing table 1) relatively, and (TG＜Triglyceride) level is starkly lower than the hyperlipidemia model control group for serum total cholesterol of this big white mouse (TC＜Total Cholesterol) and neutral fat; This Monascus anka Nakazawa et sato filament product of evidence has the curative effect of significant reducing blood-fat, can further be applied to the exploitation of protective foods or pharmaceuticals batching.
The Monascus anka Nakazawa et sato filament that table 1 adopts the inventive method to produce carries out big white mouse experimental test data synopsis
The above embodiment; It is preferred embodiments of the present invention; Be not to limit practical range of the present invention,, all should be included in the patent claim of the present invention so all equivalences of doing according to the described structure of claim of the present invention, characteristic and principle change or modify.
Claims (9)
1. the preparation method of cereal liquid state fermentation hypolipemic function Monascus anka Nakazawa et sato filament, it is characterized in that: the preparation method of said reducing blood-fat Monascus anka Nakazawa et sato filament may further comprise the steps:
(1) choose bacterial strain: the Monascus anka Nakazawa et sato bacterial strain is a kind of in purple Monascus anka Nakazawa et sato (Monascus purpureus YZ1102), Monascus color aspergillus (Monascus anka T6611), red Monascus anka Nakazawa et sato (Monascus rubber YZ1103), the feathering Monascus anka Nakazawa et sato (Monascus pilosus YZ1101);
(2) produce the preparation of planting substratum:
The bacterial strain that step 1 is selected is used following culture medium culturing respectively: slant medium, the special substratum in inclined-plane, liquid shake-flask culture base.
(3) fermentative processing:
The fermention medium that the cereal starch preparation of raw material is formed; Pump into fermentor tank after stirring, add tap water constant volume, adjustment pH value, the high-temperature sterilization postcooling is to normal temperature; The liquid state of producing in the step 2 is shaken bottle plant this substratum of access, carry out the liquid state fermentation cultivation and generate Monascus anka Nakazawa et sato filament.
(4) shearing treatment: cultured Monascus anka Nakazawa et sato filament in the step 3 is put into high-speed emulsifying machine carry out emulsification pretreatment, through dry, pulverizing, obtain said reducing blood-fat Monascus anka Nakazawa et sato filament powder again.
2. the preparation method of cereal liquid state fermentation hypolipemic function Monascus anka Nakazawa et sato filament according to claim 1 is characterized in that, being prepared as of slant medium in the said step 2: get wort 10～20Be as collective media; Boil; By weight respectively by 40～70% amount pack into test tube or eggplant bottle, sterilization, cooling; With the inoculation of choosing in the step 1, and carry out the cultivation of slant medium.
3. the preparation method of cereal liquid state fermentation hypolipemic function Monascus anka Nakazawa et sato filament according to claim 1 is characterized in that, being prepared as of the special substratum in inclined-plane in the said step 2: get the Zulkovsky starch 5～10% that calculates according to weight percent; SANMALT-S 1～5%, peptone 1～5%, agar 2～3% mixes with water; Boil; With the slant medium of cultivating in the step 1, respectively by weight 40～70% amount pack into test tube or eggplant bottle, sterilization; The cultivation of the special substratum in inclined-plane is inoculated and is carried out in cooling.
4. the preparation method of cereal liquid state fermentation hypolipemic function Monascus anka Nakazawa et sato filament according to claim 1; It is characterized in that; Being prepared as of liquid shake-flask culture base in the said step 2: choose starch 6～15%, potassium primary phosphate 0.1～0.3%, SODIUMNITRATE 0.1～0.3%, sal epsom 0.1～0.3%, peptone 0.2～0.5%, yeast extract paste 0.2～0.5%, steeping water 0.2～0.5% and mix, stir with water, using newborn acid for adjusting pH value again is 3.0～5.0, boils; Form liquid shake-flask culture base; 40～70% the amount triangular flask of packing into by weight respectively, sterilization is cooled off, is inoculated and carries out liquid shake-flask culture.
5. the preparation method of cereal liquid state fermentation hypolipemic function Monascus anka Nakazawa et sato filament according to claim 1; It is characterized in that said fermentation culture is: according to cereal starch 8～20%, SODIUMNITRATE 0.1～0.3%, peptone 0.2～0.5%, yeast extract paste 0.2～0.5%, the steeping water 0.2～0.5% and water mixing formation of weight percent calculating.PH is adjusted in the said fermentation liquor treatment: use lactic acid to be adjusted to 3.0～5.0; The liquid state fermentation culture condition is: temperature is 25～35 ℃, and ventilating ratio is 1: 0.3～1.5; The fermentor tank internal pressure is 0.03～0.07MPa, time 65～85H.
6. the preparation method of cereal liquid state fermentation hypolipemic function Monascus anka Nakazawa et sato filament according to claim 1; It is characterized in that the cereal starch raw material in the said step 3 is the starch of the one or more combination in long-grained nonglutinous rice, japonica rice, wheat, barley, oat, the corn.
7. the preparation method of cereal liquid state fermentation hypolipemic function Monascus anka Nakazawa et sato filament according to claim 1 is characterized in that sterilization time is 20～30min in the said step 3, and said temperature is 121～125 ℃, and pressure is 0.1～0.15Mpa.
8. the preparation method of cereal liquid state fermentation hypolipemic function Monascus anka Nakazawa et sato filament according to claim 1 is characterized in that the drying in the said step 4 is spraying drying or vacuum-drying.Said spraying drying temperature is: 170～220 ℃; Said vacuum-drying temperature is 40～90 ℃.
9. the preparation method of cereal liquid state fermentation hypolipemic function Monascus anka Nakazawa et sato filament according to claim 1; It is characterized in that; Also include in the said step 4 sieve, packaging process, be packaged to be hypolipemic function Monascus anka Nakazawa et sato filament powder, the said screen size that sieves is 80～200 orders.
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| CN103602590A (en) * | 2013-09-29 | 2014-02-26 | 东莞市天益生物发酵技术有限公司 | Method of preparing functional monascus mycelia and fermentation liquor by liquid fermentation, and products of the monascus mycelia and the fermentation liquor |
| CN103704690A (en) * | 2013-12-12 | 2014-04-09 | 东莞市双红生物转化技术有限公司 | Monascus mycelium compound functional food for reducing blood lipid and preparation method thereof |
| CN104522662A (en) * | 2014-12-25 | 2015-04-22 | 东莞市双红生物转化技术有限公司 | Red rice mycelium compound blood sugar-decreasing functional food and preparation method thereof |
| CN112471518A (en) * | 2020-12-03 | 2021-03-12 | 湖北工业大学 | Preparation method of novel blood fat reducing functional red rice powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103602590A (en) * | 2013-09-29 | 2014-02-26 | 东莞市天益生物发酵技术有限公司 | Method of preparing functional monascus mycelia and fermentation liquor by liquid fermentation, and products of the monascus mycelia and the fermentation liquor |
| CN103602590B (en) * | 2013-09-29 | 2015-09-30 | 东莞市双红生物转化技术有限公司 | Method and the goods of functional Monascus mycelium and fermented liquid are produced in liquid state fermentation |
| CN103704690A (en) * | 2013-12-12 | 2014-04-09 | 东莞市双红生物转化技术有限公司 | Monascus mycelium compound functional food for reducing blood lipid and preparation method thereof |
| CN104522662A (en) * | 2014-12-25 | 2015-04-22 | 东莞市双红生物转化技术有限公司 | Red rice mycelium compound blood sugar-decreasing functional food and preparation method thereof |
| CN112471518A (en) * | 2020-12-03 | 2021-03-12 | 湖北工业大学 | Preparation method of novel blood fat reducing functional red rice powder |
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