CN103045455A - Red yeast rice vinegar rich in lovastatin - Google Patents
Red yeast rice vinegar rich in lovastatin Download PDFInfo
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- CN103045455A CN103045455A CN2012101715464A CN201210171546A CN103045455A CN 103045455 A CN103045455 A CN 103045455A CN 2012101715464 A CN2012101715464 A CN 2012101715464A CN 201210171546 A CN201210171546 A CN 201210171546A CN 103045455 A CN103045455 A CN 103045455A
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- lovastatin
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- rice vinegar
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- chinese medicine
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Abstract
The invention provides a preparation method of red yeast rice vinegar rich in lovastatin. The preparation method is characterized by comprising the following steps: enlarging cultivation of monascus to generate lovastatin and finishing wine preparation by controlling environmental conditions in rice; performing saccharification and alcoholic fermentation for monascus and saccharomycetes generated in red rice wine; and then, performing continuous surface acetic fermentation to produce the product.
Description
The present invention relates to a kind of red colouring agent for food, also used as a Chinese medicine rice vinegar, particularly a kind of red colouring agent for food, also used as a Chinese medicine rice vinegar that is rich in lovastatin.
Monascus anka Nakazawa et sato produces lovastatin in process of growth.Lovastatin is hydrolyzed into the open loop hydroxy acid very soon after stomach and intestine absorb, be the competitive inhibitor of the early stage rate-limiting enzyme (HMG-coA reductase enzyme) of catalysis cholesterol biosynthesis.Can reduce the cholesterol level of total plasma cholesterol, low-density lipoprotein and vldl.Also but moderate increases high density lipoprotein cholesterol and reduces plasma triglyceride.Can effectively reduce diabetics's hypercholesterolemia and without complication and can well control, to insulin-dependent and non-insulin-dependent diabetes mellitus (NIDDM).In view of this, lovastatin is in pharmaceutically widespread use.
Existing red colouring agent for food, also used as a Chinese medicine rice vinegar production is to admix in the rice with the red colouring agent for food, also used as a Chinese medicine kind, adds that the molasses sugar fermentation forms.Because lovastatin is the secondary species of Monascus anka Nakazawa et sato growth metabolism, and the production of existing red colouring agent for food, also used as a Chinese medicine rice vinegar lacks the red colouring agent for food, also used as a Chinese medicine production process, only contains lovastatin in a small amount of red colouring agent for food, also used as a Chinese medicine kind.So lovastatin content is very little in the existing red colouring agent for food, also used as a Chinese medicine rice vinegar, does not reach the minimum requirements of reducing blood-fat far away.
The purpose of this invention is to provide a kind of making method that is rich in lovastatin red colouring agent for food, also used as a Chinese medicine rice vinegar, it is made the fermentation unstrained spirits by cultivation Monascus anka Nakazawa et sato in rice and realizes, has overcome the extremely low defective of lovastatin content in the existing red colouring agent for food, also used as a Chinese medicine rice vinegar.
Invention is achieved in that the cool red colouring agent for food, also used as a Chinese medicine kind liquid of the purebred enlarged culturing of rear access of rice, turn evenly, pack into and shakeout in the shallow-layer incubator, place control cultivation in the culturing room, until be popular in blue one-tenth fermentation unstrained spirits, to pour into and add molasses sugar in the jar fermenter and carry out zymamsis, the wine liquid of finishing zymamsis is extracted in the raw cylinder of continuous surface acetic fermentation system, carry out acetic fermentation through dozens of open fermentation cylinder, finally flow into and form product in the finished cylinder.
Making method of the present invention is provided by following enforcement:
Enter steamer after the rice cleaning and dipping and cook into meal, hot rice shovels Liang Fantai and makes thinner and cool to room temperature. test tube red colouring agent for food, also used as a Chinese medicine bacterial classification through triangular flask, seeding tank step by step after the enlarged culturing spray to the rice grain surface, after turning evenly, pack in the shallow-layer incubator, shakeout about 3 centimeters thickness, place on the frame of controlled culturing room, culturing room's room temperature is controlled at more than 38 ℃, and relative humidity is greater than 90%.When relative humidity less than 90% the time, spray the rice grain surface with the cold water that contains acetic acid, increase humidity, cultivate always and be popular in blue rear end to the meal heart.Cultured fermentation unstrained spirits is poured in the jar fermenter, add the water that is equivalent to 2 times of rice weight, 30 ℃ of temperature controls carry out saccharification and zymamsis, after zymamsis stops, extracting fermentating wine out, the meal slag is soaked in water, extract soak solution and wine liquid out and be merged into acetic acid fermentation liquid, be extracted in the head tank of continuous surface acetic fermentation system, adjust flux makes the fermented liquid that flows in the finished pot reach the product of finishing fermentation.Through the surperficial acetic fermentation that dozens of open fermentation cylinder carries out, effect is the same with traditional stuck fermentation, but effect has improved 80%, has realized continuous production.
Because Monascus anka Nakazawa et sato is finished whole growth and breeding process in rice, produce and accumulated a certain amount of lovastatin, so realized producing the goal of the invention that is rich in lovastatin red colouring agent for food, also used as a Chinese medicine rice vinegar.
Claims (1)
1. the red colouring agent for food, also used as a Chinese medicine rice vinegar making method of lovastatin is rich in a production, it is characterized in that Monascus anka Nakazawa et sato is cultivated in control in rice to finish unstrained spirits generation lovastatin processed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101715464A CN103045455A (en) | 2012-05-30 | 2012-05-30 | Red yeast rice vinegar rich in lovastatin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101715464A CN103045455A (en) | 2012-05-30 | 2012-05-30 | Red yeast rice vinegar rich in lovastatin |
Publications (1)
| Publication Number | Publication Date |
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| CN103045455A true CN103045455A (en) | 2013-04-17 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN2012101715464A Pending CN103045455A (en) | 2012-05-30 | 2012-05-30 | Red yeast rice vinegar rich in lovastatin |
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| CN (1) | CN103045455A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103820301A (en) * | 2014-03-12 | 2014-05-28 | 厦门惠尔康食品有限公司 | Method for making Fujian monascus vinegar |
| CN103865747A (en) * | 2014-03-06 | 2014-06-18 | 江南大学 | Production method of monascus vinegar rich in lovastatin |
| CN112646687A (en) * | 2021-01-15 | 2021-04-13 | 成都大学 | Brewing method of mushroom red yeast rice vinegar |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1879499A (en) * | 2005-06-15 | 2006-12-20 | 福建农林大学 | High-protein low-sugar series instant yeast rice and preparation method thereof |
| CN102187994A (en) * | 2010-03-19 | 2011-09-21 | 浙江科技学院 | Multi-strain starter propagation process for producing soy sauce by using rice dregs as raw materials |
| CN102630967A (en) * | 2012-03-26 | 2012-08-15 | 黎秋萍 | Health vegetable sausage with red yeast rice |
-
2012
- 2012-05-30 CN CN2012101715464A patent/CN103045455A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1879499A (en) * | 2005-06-15 | 2006-12-20 | 福建农林大学 | High-protein low-sugar series instant yeast rice and preparation method thereof |
| CN102187994A (en) * | 2010-03-19 | 2011-09-21 | 浙江科技学院 | Multi-strain starter propagation process for producing soy sauce by using rice dregs as raw materials |
| CN102630967A (en) * | 2012-03-26 | 2012-08-15 | 黎秋萍 | Health vegetable sausage with red yeast rice |
Non-Patent Citations (2)
| Title |
|---|
| 刘德海等: "功能性红曲霉菌在食醋酿造中的应用", 《中国调味品》 * |
| 邵伟 等: "红曲降脂醋发酵条件初探及活性成分分析", 《中国酿造》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103865747A (en) * | 2014-03-06 | 2014-06-18 | 江南大学 | Production method of monascus vinegar rich in lovastatin |
| CN103865747B (en) * | 2014-03-06 | 2015-06-03 | 江南大学 | Production method of monascus vinegar rich in lovastatin |
| CN103820301A (en) * | 2014-03-12 | 2014-05-28 | 厦门惠尔康食品有限公司 | Method for making Fujian monascus vinegar |
| CN103820301B (en) * | 2014-03-12 | 2016-03-16 | 厦门惠尔康食品有限公司 | The brewing method of a kind of Fujian Monas cuspurpureus Went vinegar |
| CN112646687A (en) * | 2021-01-15 | 2021-04-13 | 成都大学 | Brewing method of mushroom red yeast rice vinegar |
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Application publication date: 20130417 |