CN102813039A - Method for preparing bitter buckwheat and red yeast rice tea - Google Patents
Method for preparing bitter buckwheat and red yeast rice tea Download PDFInfo
- Publication number
- CN102813039A CN102813039A CN 201210337361 CN201210337361A CN102813039A CN 102813039 A CN102813039 A CN 102813039A CN 201210337361 CN201210337361 CN 201210337361 CN 201210337361 A CN201210337361 A CN 201210337361A CN 102813039 A CN102813039 A CN 102813039A
- Authority
- CN
- China
- Prior art keywords
- monascus
- preparation
- seed liquid
- bitter buckwheat
- monascus ruber
- 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.)
- Pending
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a method for preparing a bitter buckwheat and red yeast rice tea, which adopts original granular bitter buckwheat as a substrate for monascus fermentation, a fermentation process adopts two times of fermentation mode, normal temperature fermentation is adopted for the first time, and low temperature fermentation is adopted for the second time. The method can enable monascus to stably permeate into bitter buckwheat granules, so not only can harmful metabolic products not be excessively produced due to monascus reproduction, but also more lavastatin can be continuously produced. In addition, the method cannot damage the granular structure of the bitter buckwheat, and can keep the original faint scent of the bitter buckwheat.
Description
Technical field
The present invention relates to a kind of preparation method of tartary buckwheat monascus tea, particularly a kind of buckwheat red koji fermentation tea-drinking.
Background technology
The duck wheat nature and flavor are bitter, flat, cold, the effect that useful strength, continuous spirit, sharp knowledge, the wide intestines of sending down abnormally ascending are good for the stomach.Traditional medicine and modern medicine confirm that all duck wheat has effects such as hypoglycemic, reducing blood lipid, urine glucose lowering, anti-constipation, is called " three fall food " and " 21 century human beings'health food " by the authoritative expert.
The food variety that with the duck wheat is raw material production in the market is various, duck wheat oil is arranged, the mixed culture fermentation tea-drinking of duck wheat and tealeaves.Also have directly the tea-drinking of duck wheat with red koji fermentation; Like publication No. is the preparation method of the disclosed tartary buckwheat monascus fermented tea of Chinese invention patent of CN101785511 A; It is to carry out enlarged culture to inoculate monascus ruber after the fermentation of the duck wheat process aspergillus oryzae of pulverizing and the saccharification; Bacterial classification inoculation with enlarged culture carries out 28 ℃～30 ℃ cultivations in the duck wheat of pulverizing at last; After the cultivation 72 as a child, improve room temperature to 50 ℃ maintenance 2～5 days, carry out drying at last and divide the bag of packing into to be finished product.But this tartary buckwheat monascus fermented tea has destroyed the former granular texture of duck wheat; Can make millet paste impurity occur when causing packed bubble to be drunk, and can lose the duck wheat special delicate fragrance, in addition; The Lovastatin content that fermentation produces is also lower, so the effect of reducing blood lipid also reduces relatively.
Summary of the invention
The objective of the invention is to, a kind of preparation method of tartary buckwheat monascus tea is provided.Method of the present invention can make former granular tartary buckwheat monascus, and millet paste is limpid during the bubble drink, fragrance nature delicate fragrance, and be rich in Lovastatin, lipid-lowering effect is remarkable.
Technical scheme of the present invention: a kind of preparation method of tartary buckwheat monascus tea, be characterized in, may further comprise the steps:
(1) preparation of monascus ruber seed liquid;
(2) select the former granular duck wheat of particle, behind the removal impurity, soaked 45 minutes to 1 hour with clear water, high-temperature sterilization steamed material 45 minutes then, was cooled to normal temperature, got material A;
(3) the monascus ruber seed liquid that inoculation step (1) makes in the material A that step (2) obtains, and under 28 ℃～30 ℃, cultivated 3～4 days;
(4) on the basis of step (3), carry out 20～24 ℃ low temperature and cultivated 11～13 days;
(5) deactivation is finished product behind discharging and oven dry, the bag distribution packaging.
Among the preparation method of above-mentioned tartary buckwheat monascus tea, the inoculum concentration of the monascus ruber seed liquid of said step (3) is every 1000mL material A inoculation 30mL monascus ruber seed liquid, and cultivates 3～4 days down at 28 ℃～30 ℃.
Among the preparation method of aforesaid tartary buckwheat monascus tea, seed liquor culture medium in the preparation of monascus ruber seed liquid calculates according to percentage by weight in the said step (1), and it is the NaNO with 0.3%
3, 01% K
2HPO
4, 0.15% MgSO
4, 3.0% white sugar, 2% peptone, 0.6% beef extract, 10% murphy juice and 1% bean powder be mixed with the mixture that Cheng Yishui is a matrix.
Compared with prior art; The present invention is through adopting former granular duck wheat as fermentation substrate; Successively carry out a normal temperature fermentation (28 ℃～30 ℃) behind the inoculation monascus ruber and a low temperature is slowly cultivated (20～24 ℃; 11～13 days), keep the cultural method of (50 ℃) than normal temperature fermentation and high temperature, method of the present invention is after slowly cultivating through low temperature; Can make monascus ruber stably permeate the duck wheat granule interior, and can produce more active metabolite Lovastatin.Method technology of the present invention is simple, can not destroy the grain structure of duck wheat, can keep the original delicate fragrance of duck wheat.
And, when the present invention cultivates monascus ruber seed liquid, do not use duck wheat to make culture medium; And the nutrient solution that is to use equilibrium to modulate; The breeding level of bacterial classification is greatly improved, and activity is stronger, makes follow-uply can get into the bacterial classification active period fast when being seeded to duck wheat.The present invention has abandoned disclosed bacterial classification cultural method among the CN101785511 A: the duck wheat after employing is pulverized is as matrix; And the inoculation monascus ruber has also carried out the cultivation and the saccharification of aspergillus oryzae before; Duck wheat after the saccharification can't satisfy required all kinds of nutrition and the mineral matter of monascus ruber breeding as matrix, so can't form a large amount of mycelium fast in the matrix, and because the introducing of saccharifying; Grow assorted bacterium easily, finally influence the quality of product.
Use the inventive method to prepare tartary buckwheat monascus tea, draw samples 5 restrains respectively in 100 production batch, carries out the content detection of Lovastatin, and the average content that gets Lovastatin is 3000mg/Kg.
Clinical testing: the total cholesterol level in four of the blood fat surpasses the hyperlipemic patients Wu of 6.32mmol/L; The tartary buckwheat monascus tea 4g of Instant Drinks the inventive method preparation every day; Carry out lipid examination after 20 days, its cholesterol level is reduced to 5.89mmol/L, and lipid-lowering effect is remarkable.
The specific embodiment
Below in conjunction with embodiment the present invention is further described, but not as the foundation to the present invention's restriction.
Embodiment.A kind of preparation method of tartary buckwheat monascus tea may further comprise the steps:
(1) preparation of monascus ruber seed liquid;
(2) select the former granular duck wheat of particle, behind the removal impurity, soaked 45 minutes to 1 hour with clear water, high-temperature sterilization steamed material 45 minutes then, was cooled to normal temperature, got material A;
(3) the monascus ruber seed liquid that inoculation step (1) makes in the material A that step (2) obtains, and under 28 ℃～30 ℃, cultivated 3～4 days;
(4) on the basis of step (3), carry out 20～24 ℃ low temperature and cultivated 11～13 days;
(5) deactivation is finished product behind discharging and oven dry, the bag distribution packaging.
The inoculum concentration of the monascus ruber seed liquid of said step (3) is every 1000mL material A inoculation 30mL monascus ruber seed liquid, and cultivates 3～4 days down at 28 ℃～30 ℃.
Seed liquor culture medium in the preparation of monascus ruber seed liquid calculates according to percentage by weight in the said step (1), and it is the NaNO with 0.3%
3, 01% K
2HPO
4, 0.15% MgSO
4, 3.0% white sugar, 2% peptone, 0.6% beef extract, 10% murphy juice and 1% bean powder be mixed with the mixture that Cheng Yishui is a matrix.
Claims (3)
1. the preparation method of a tartary buckwheat monascus tea is characterized in that, may further comprise the steps:
(1) preparation of monascus ruber seed liquid;
(2) select the former granular duck wheat of particle, behind the removal impurity, soaked 45 minutes to 1 hour with clear water, high-temperature sterilization steamed material 45 minutes then, was cooled to normal temperature, got material A;
(3) the monascus ruber seed liquid that inoculation step (1) makes in the material A that step (2) obtains, and under 28 ℃～30 ℃, cultivated 3～4 days;
(4) on the basis of step (3), carry out 20～24 ℃ low temperature and cultivated 11～13 days;
(5) deactivation is finished product behind discharging and oven dry, the bag distribution packaging.
2. the preparation method of tartary buckwheat monascus tea according to claim 1 is characterized in that: the inoculum concentration of the monascus ruber seed liquid of said step (3) is every 1000mL material A inoculation 30mL monascus ruber seed liquid, and cultivates 3～4 days down at 28 ℃～30 ℃.
3. the preparation method of tartary buckwheat monascus tea according to claim 1 is characterized in that, seed liquor culture medium in the preparation of monascus ruber seed liquid calculates according to percentage by weight in the said step (1), and it is the NaNO with 0.3%
3, 01% K
2HPO
4, 0.15% MgSO
4, 3.0% white sugar, 2% peptone, 0.6% beef extract, 10% murphy juice and 1% bean powder be mixed with the mixture that Cheng Yishui is a matrix.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210337361 CN102813039A (en) | 2012-09-12 | 2012-09-12 | Method for preparing bitter buckwheat and red yeast rice tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210337361 CN102813039A (en) | 2012-09-12 | 2012-09-12 | Method for preparing bitter buckwheat and red yeast rice tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102813039A true CN102813039A (en) | 2012-12-12 |
Family
ID=47297753
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210337361 Pending CN102813039A (en) | 2012-09-12 | 2012-09-12 | Method for preparing bitter buckwheat and red yeast rice tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102813039A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940085A (en) * | 2012-12-13 | 2013-02-27 | 山东中惠食品有限公司 | Tartary buckwheat functional red rice health protection tea and preparation method thereof |
| CN103190503A (en) * | 2013-04-18 | 2013-07-10 | 贾杰 | Preparation method of fermented buckwheat tea |
| CN103271177A (en) * | 2013-03-19 | 2013-09-04 | 天津科技大学 | Healthcare scented tea rich in gamma-aminobutyric acid, and preparation method thereof |
| CN103340258A (en) * | 2013-04-30 | 2013-10-09 | 四川好医生攀西药业有限责任公司 | Health tea for improving high sugar and high fat and preparation method thereof |
| CN103749804A (en) * | 2013-12-02 | 2014-04-30 | 耿福能 | Monascus fagopyrum-tataricum tea and preparation method thereof |
| CN103749848A (en) * | 2014-01-21 | 2014-04-30 | 耿福能 | Highland barley, tartary buckwheat and monascus tea and preparation method thereof |
| CN104126692A (en) * | 2013-04-30 | 2014-11-05 | 四川好医生攀西药业有限责任公司 | Food for improving hyperglycemia and hyperlipidemia and preparation method thereof |
| CN105104986A (en) * | 2015-07-08 | 2015-12-02 | 成都大学 | Preparation method of tartary buckwheat red yeast rice |
| CN105166232A (en) * | 2015-09-21 | 2015-12-23 | 神农架华峰生物科技有限公司 | Manufacturing method of red kojic rice tea |
| CN105211413A (en) * | 2015-09-21 | 2016-01-06 | 浙江科技学院 | A kind of bitter buckwheat monascus tea production method of lipopenicillinase of calming the nerves |
| CN105494818A (en) * | 2016-01-12 | 2016-04-20 | 四川藏域川贝生物研究中心有限公司 | Buckwheat black tea and making method thereof |
| CN108634052A (en) * | 2018-07-10 | 2018-10-12 | 浙江敬存仁生物科技有限公司 | A kind of manufacture craft of dendrobium candidum monascus tea |
| CN115316470A (en) * | 2022-08-26 | 2022-11-11 | 云南八凯生物科技有限公司 | Instant tartary buckwheat tea and preparation method thereof |
-
2012
- 2012-09-12 CN CN 201210337361 patent/CN102813039A/en active Pending
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940085B (en) * | 2012-12-13 | 2014-01-01 | 山东中惠食品有限公司 | Tartary buckwheat functional red rice health protection tea and preparation method thereof |
| CN102940085A (en) * | 2012-12-13 | 2013-02-27 | 山东中惠食品有限公司 | Tartary buckwheat functional red rice health protection tea and preparation method thereof |
| CN103271177B (en) * | 2013-03-19 | 2014-11-05 | 天津科技大学 | Healthcare scented tea rich in gamma-aminobutyric acid, and preparation method thereof |
| CN103271177A (en) * | 2013-03-19 | 2013-09-04 | 天津科技大学 | Healthcare scented tea rich in gamma-aminobutyric acid, and preparation method thereof |
| CN103190503B (en) * | 2013-04-18 | 2014-08-27 | 贾杰 | Preparation method of fermented buckwheat tea |
| CN103190503A (en) * | 2013-04-18 | 2013-07-10 | 贾杰 | Preparation method of fermented buckwheat tea |
| CN104126692A (en) * | 2013-04-30 | 2014-11-05 | 四川好医生攀西药业有限责任公司 | Food for improving hyperglycemia and hyperlipidemia and preparation method thereof |
| CN103340258A (en) * | 2013-04-30 | 2013-10-09 | 四川好医生攀西药业有限责任公司 | Health tea for improving high sugar and high fat and preparation method thereof |
| CN103749804A (en) * | 2013-12-02 | 2014-04-30 | 耿福能 | Monascus fagopyrum-tataricum tea and preparation method thereof |
| CN103749848A (en) * | 2014-01-21 | 2014-04-30 | 耿福能 | Highland barley, tartary buckwheat and monascus tea and preparation method thereof |
| CN105104986A (en) * | 2015-07-08 | 2015-12-02 | 成都大学 | Preparation method of tartary buckwheat red yeast rice |
| CN105104986B (en) * | 2015-07-08 | 2018-10-02 | 成都大学 | A kind of preparation method of bitter buckwheat red yeast rice |
| CN105166232A (en) * | 2015-09-21 | 2015-12-23 | 神农架华峰生物科技有限公司 | Manufacturing method of red kojic rice tea |
| CN105211413A (en) * | 2015-09-21 | 2016-01-06 | 浙江科技学院 | A kind of bitter buckwheat monascus tea production method of lipopenicillinase of calming the nerves |
| CN105166232B (en) * | 2015-09-21 | 2019-10-11 | 神农架华峰生物科技有限公司 | The production method of red yeast rice tea |
| CN105494818A (en) * | 2016-01-12 | 2016-04-20 | 四川藏域川贝生物研究中心有限公司 | Buckwheat black tea and making method thereof |
| CN108634052A (en) * | 2018-07-10 | 2018-10-12 | 浙江敬存仁生物科技有限公司 | A kind of manufacture craft of dendrobium candidum monascus tea |
| CN115316470A (en) * | 2022-08-26 | 2022-11-11 | 云南八凯生物科技有限公司 | Instant tartary buckwheat tea and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102813039A (en) | Method for preparing bitter buckwheat and red yeast rice tea | |
| CN102356913B (en) | Preparation method of probiotics fermented blueberry pulp powder | |
| CN102356912B (en) | Preparation method of probiotic fermented rice milk | |
| CN102318806B (en) | Preparation method of probiotics fermented pumpkin and carrot vegetable powder | |
| CN108902602A (en) | A kind of viable type lactobacillus-fermented jujube juice beverage and preparation method thereof | |
| CN102919922A (en) | Method for preparing blueberry juice powder fermented by composite probiotics | |
| CN101785511A (en) | Method for manufacturing tartary buckwheat monascus fermented tea | |
| CN104745392A (en) | Method for brewing pearl barley-puerarin yellow wine via pure liquid state fermentation | |
| CN101785556B (en) | Preparation method of morchella five grains nutritious powder | |
| CN104480150A (en) | Biological enrichment method of conjugated linolenic acid isomer | |
| CN110923171B (en) | Lactic acid bacteria for removing earthy taste of black fungus and enzyme preparation method thereof | |
| JP6955808B1 (en) | How to make fermented honey | |
| CN106343019B (en) | A kind of dragon fruit seed albumen probiotics fermention cream and preparation method thereof | |
| CN105482982B (en) | A method of producing high-quality fruit vinegar using navel orange slag multi-cultur es liquid submerged fermentation | |
| CN104975051A (en) | Method for enriching GABA (gamma-aminobutyric acid) in mulberry leaves | |
| CN105602821B (en) | A kind of Lenlinus edodes A black garlic vinegar and a method for preparing the same | |
| KR20070116202A (en) | Wine preparation using extract of sea tangle(laminaria japonica) and it's powder | |
| CN104450398B (en) | Method for brewing high gamma-aminobutyric acid (GABA) pear wine | |
| US20220104523A1 (en) | Food and beverage products comprising ascomycetes | |
| CN110129163A (en) | A method of producing hickory chick yellow rice wine | |
| CN103653107A (en) | Preparation method of probiotic fermented kiwi fruit juice | |
| CN110101076A (en) | A kind of production method rich in flavone aglycone and active probiotic fructus arctii ferment | |
| KR20160030754A (en) | Fermented coffee using effective microorganisms and manufacturing method thereof | |
| CN109497499A (en) | A kind of mulberries soy sauce | |
| CN108813045A (en) | A kind of preparation method of pectase honey lemon tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121212 |