CN103087893A - Preparation method of composite coarse cereals monascus - Google Patents
Preparation method of composite coarse cereals monascus Download PDFInfo
- Publication number
- CN103087893A CN103087893A CN2013100140619A CN201310014061A CN103087893A CN 103087893 A CN103087893 A CN 103087893A CN 2013100140619 A CN2013100140619 A CN 2013100140619A CN 201310014061 A CN201310014061 A CN 201310014061A CN 103087893 A CN103087893 A CN 103087893A
- Authority
- CN
- China
- Prior art keywords
- monascus
- substratum
- red
- food
- chinese medicine
- 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.)
- Granted
Links
- 241000228347 Monascus <ascomycete fungus> Species 0.000 title claims abstract description 91
- 235000013339 cereals Nutrition 0.000 title claims abstract description 31
- 239000002131 composite material Substances 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 90
- 235000009566 rice Nutrition 0.000 claims abstract description 90
- 239000007788 liquid Substances 0.000 claims abstract description 62
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 29
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 29
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 29
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 29
- 235000019713 millet Nutrition 0.000 claims abstract description 29
- 150000002148 esters Chemical class 0.000 claims abstract description 23
- 239000000725 suspension Substances 0.000 claims abstract description 8
- 230000001580 bacterial effect Effects 0.000 claims abstract description 7
- 239000012531 culture fluid Substances 0.000 claims abstract description 7
- 238000011218 seed culture Methods 0.000 claims abstract description 7
- 241000209094 Oryza Species 0.000 claims description 88
- 239000000463 material Substances 0.000 claims description 76
- 235000013305 food Nutrition 0.000 claims description 59
- 239000003814 drug Substances 0.000 claims description 56
- 239000003795 chemical substances by application Substances 0.000 claims description 55
- 238000004040 coloring Methods 0.000 claims description 55
- 241000209205 Coix Species 0.000 claims description 27
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 27
- 241000219051 Fagopyrum Species 0.000 claims description 27
- 241000228212 Aspergillus Species 0.000 claims description 26
- 230000003020 moisturizing effect Effects 0.000 claims description 24
- 238000010025 steaming Methods 0.000 claims description 23
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 18
- 235000015097 nutrients Nutrition 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000008103 glucose Substances 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 6
- 229920001817 Agar Polymers 0.000 claims description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 6
- 239000001888 Peptone Substances 0.000 claims description 6
- 108010080698 Peptones Proteins 0.000 claims description 6
- 239000008272 agar Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 235000019319 peptone Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 230000007306 turnover Effects 0.000 claims description 3
- 238000012423 maintenance Methods 0.000 claims description 2
- 238000003892 spreading Methods 0.000 claims description 2
- 230000007480 spreading Effects 0.000 claims description 2
- 235000021419 vinegar Nutrition 0.000 abstract description 12
- 239000000052 vinegar Substances 0.000 abstract description 12
- PCZOHLXUXFIOCF-UHFFFAOYSA-N Monacolin X Natural products C12C(OC(=O)C(C)CC)CC(C)C=C2C=CC(C)C1CCC1CC(O)CC(=O)O1 PCZOHLXUXFIOCF-UHFFFAOYSA-N 0.000 abstract description 5
- PCZOHLXUXFIOCF-BXMDZJJMSA-N lovastatin Chemical compound C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)[C@@H](C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 PCZOHLXUXFIOCF-BXMDZJJMSA-N 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000000855 fermentation Methods 0.000 abstract description 2
- 230000004151 fermentation Effects 0.000 abstract description 2
- 229930003935 flavonoid Natural products 0.000 abstract description 2
- 150000002215 flavonoids Chemical class 0.000 abstract description 2
- 235000017173 flavonoids Nutrition 0.000 abstract description 2
- 230000000813 microbial effect Effects 0.000 abstract description 2
- 239000001963 growth medium Substances 0.000 abstract 6
- 238000012258 culturing Methods 0.000 abstract 3
- 240000008620 Fagopyrum esculentum Species 0.000 abstract 2
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 239000001965 potato dextrose agar Substances 0.000 abstract 2
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 230000002402 anti-lipaemic effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 229960004844 lovastatin Drugs 0.000 description 2
- QLJODMDSTUBWDW-UHFFFAOYSA-N lovastatin hydroxy acid Natural products C1=CC(C)C(CCC(O)CC(O)CC(O)=O)C2C(OC(=O)C(C)CC)CC(C)C=C21 QLJODMDSTUBWDW-UHFFFAOYSA-N 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- FJLGEFLZQAZZCD-MCBHFWOFSA-N (3R,5S)-fluvastatin Chemical compound C12=CC=CC=C2N(C(C)C)C(\C=C\[C@@H](O)C[C@@H](O)CC(O)=O)=C1C1=CC=C(F)C=C1 FJLGEFLZQAZZCD-MCBHFWOFSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- XUKUURHRXDUEBC-KAYWLYCHSA-N Atorvastatin Chemical compound C=1C=CC=CC=1C1=C(C=2C=CC(F)=CC=2)N(CC[C@@H](O)C[C@@H](O)CC(O)=O)C(C(C)C)=C1C(=O)NC1=CC=CC=C1 XUKUURHRXDUEBC-KAYWLYCHSA-N 0.000 description 1
- XUKUURHRXDUEBC-UHFFFAOYSA-N Atorvastatin Natural products C=1C=CC=CC=1C1=C(C=2C=CC(F)=CC=2)N(CCC(O)CC(O)CC(O)=O)C(C(C)C)=C1C(=O)NC1=CC=CC=C1 XUKUURHRXDUEBC-UHFFFAOYSA-N 0.000 description 1
- 241000345998 Calamus manan Species 0.000 description 1
- 229940113549 Cholesterol inhibitor Drugs 0.000 description 1
- 229940123239 Cholesterol synthesis inhibitor Drugs 0.000 description 1
- 241001269238 Data Species 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 241000031003 Monascus ruber Species 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- TUZYXOIXSAXUGO-UHFFFAOYSA-N Pravastatin Natural products C1=CC(C)C(CCC(O)CC(O)CC(O)=O)C2C(OC(=O)C(C)CC)CC(O)C=C21 TUZYXOIXSAXUGO-UHFFFAOYSA-N 0.000 description 1
- RYMZZMVNJRMUDD-UHFFFAOYSA-N SJ000286063 Natural products C12C(OC(=O)C(C)(C)CC)CC(C)C=C2C=CC(C)C1CCC1CC(O)CC(=O)O1 RYMZZMVNJRMUDD-UHFFFAOYSA-N 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 229960005370 atorvastatin Drugs 0.000 description 1
- 229960005110 cerivastatin Drugs 0.000 description 1
- SEERZIQQUAZTOL-ANMDKAQQSA-N cerivastatin Chemical compound COCC1=C(C(C)C)N=C(C(C)C)C(\C=C\[C@@H](O)C[C@@H](O)CC(O)=O)=C1C1=CC=C(F)C=C1 SEERZIQQUAZTOL-ANMDKAQQSA-N 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000001808 coupling effect Effects 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 229960003765 fluvastatin Drugs 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229960002965 pravastatin Drugs 0.000 description 1
- TUZYXOIXSAXUGO-PZAWKZKUSA-N pravastatin Chemical compound C1=C[C@H](C)[C@H](CC[C@@H](O)C[C@@H](O)CC(O)=O)[C@H]2[C@@H](OC(=O)[C@@H](C)CC)C[C@H](O)C=C21 TUZYXOIXSAXUGO-PZAWKZKUSA-N 0.000 description 1
- 235000012950 rattan cane Nutrition 0.000 description 1
- 229960002855 simvastatin Drugs 0.000 description 1
- RYMZZMVNJRMUDD-HGQWONQESA-N simvastatin Chemical compound C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)C(C)(C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 RYMZZMVNJRMUDD-HGQWONQESA-N 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000008802 xuezhikang Substances 0.000 description 1
Images
Landscapes
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of composite coarse cereals monascus, belonging to the field of bioengineering microbial fermentation. The preparation method comprises the following steps of: respectively inoculating and culturing pigmental monascus, ester-producing monascus and functional monascus on a PDA (Potato Dextrose Agar) culture medium; preparing a spore suspension liquid from a bacterial strain inclined culture medium, and inoculating a seed culture fluid into the spore suspension liquid to carry out culturing; inoculating a pigmental monascus liquid seed on a sorghum rice culture medium, inoculating a functional monascus liquid seed on a myotonin culture medium, inoculating a functional monascus liquid seed on a buckwheat culture medium, inoculating an ester-producing monascus liquid seed on a millet culture medium, and respectively culturing in a stacking way to obtain four monascus; and mixing the four monascus to prepare the composite coarse cereals monascus, wherein the mass ratio of sorghum rice monascus to myotonin monascus to buckwheat monascus to millet monascus is 17:30:30:23. With the adoption of the preparation method, contents of monacolin-K, flavonoid matters and the like in a product are increased, so that the health efficacy of reducing blood fat of mature vinegar is strengthened when the flavor and the quality of the mature vinegar are ensured.
Description
Technical field
The invention belongs to biotechnology microbial fermentation field, be specifically related to a kind of preparation method of composite coarse grains red colouring agent for food, also used as a Chinese medicine.
Background technology
Monascus can produce amylase, saccharifying enzyme, proteolytic enzyme, monascorubin etc. in yeast making process, can produce succsinic acid, citric acid and lovastatin isoreactivity material in fermenting process, being applied to vinegar brewing industry can increase the color and luster local flavor of seasonings, improve the quality structure of seasonings, improve product specification, make it have stronger nourishing function.
Red colouring agent for food, also used as a Chinese medicine is that monascus is bred the goods on rice or other food crop, can be used as medicinal and food colorant, China before more than 600 years with regard to producing as food, with a long history.
For a long time, the microorganism worker takes much count of research, the utilization to red colouring agent for food, also used as a Chinese medicine both at home and abroad, but mostly concentrates on traditional wine brewing, vinegar processed, tinting material, and about producing the research of the aspects such as succsinic acid, citric acid, and its pharmaceutical use is not subject to due attention.Japan rattan chapter professor far away isolated cholesterol synthesis inhibitor MonacolinK from red monascus Monascusruber in 1979, Chinese scholars begins it is carried out the discussion of medicinal biological value, and utilizes the modern biochemistry technology that its effective physiologically active substance is extracted, separates, analyzes.In recent years, functional factor in monascus (as biologically active substances such as cholesterol inhibitor, hypotensive hypoglycemic material, ergosterol and Substances) and toxin etc., cause just gradually scholars' interest, its pharmaceutical use also obtains people's attention thereupon gradually.
At present, the lipopenicillinase class medicine that at home and abroad occurs on market has lovastatin, Simvastatin, Pravastatin, fluvastatin, atorvastatin, Cerivastatin, zhibituo, Xuezhikang etc., and their reducing blood-fat mechanism is all relevant with Monacolin K.Thereby the edible vinegar that utilizes the red colouring agent for food, also used as a Chinese medicine exploitation to possess the antilipemic healthy effect has a extensive future.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of composite coarse grains red colouring agent for food, also used as a Chinese medicine is to reach the purpose of utilizing the red colouring agent for food, also used as a Chinese medicine exploitation to possess the vinegar of antilipemic healthy effect.
Invention thinking of the present invention is: by take sorghum rice, seed of Job's tears, bitter buckwheat, millet as starter-making materials, inoculate respectively pigmental Monascus, functional Monascus mould, produce the ester monascus specie and make single grain red colouring agent for food, also used as a Chinese medicine, carry out composite, thereby make the composite coarse grains red colouring agent for food, also used as a Chinese medicine.
The present invention is achieved by the following technical solutions:
A kind of preparation method of composite coarse grains red colouring agent for food, also used as a Chinese medicine comprises the following steps:
(1) inclined plane inoculating: inoculate respectively pigmental Monascus in 30 ℃ of cultivations 5-6 days on the PDA substratum that contains 2% glucose, 1% maltose, 2% agar, inoculation is produced the ester monascus in 30 ℃ of cultivations 10-12 days, and functional Monascus is mould, cultivates 7 days in 30 ℃;
(2) preparation of liquid seeds: the bacterial strain slant medium of large volume production spore is washed spore with sterilized water make spore suspension, the inoculum size access seed culture fluid with 6% is cultivated 48-72h for 32 ℃ on the rotary type shaking table of 200r/min;
Pigmental Monascus liquid seeds nutrient solution wherein: rice juice, 0.4% NaNO
3, 0.1%MgSO
47H
2O, 0.15%KH
2PO
4, 121 ℃ of sterilization 15min;
The mould liquid seeds nutrient solution of functional Monascus: glucose 6%, peptone 2.5%, yeast powder 0.5%, 0.2% NaNO
3, 0.1%MgSO
47H
2O, lactic acid adjust pH 4.5;
Produce ester monascus liquid seeds nutrient solution: liquid glucose lO
oBx, 0.2%NaN0
3, 0.1%MgS0
4, 0.25%KH
2PO
4
(3) solid-state cultivation: after sorghum rice, seed of Job's tears, buckwheat, millet are cleaned with clear water respectively, soak 3-4h, drain, meal braizing machine steamed rice 50min, airing is cooling, makes respectively sorghum rice substratum, seed of Job's tears substratum, buckwheat substratum, millet substratum;
pigmental Monascus liquid seeds with its quality 10% of access on the sorghum rice substratum, the mould liquid seeds of functional Monascus of its quality 10% of access on the seed of Job's tears substratum, the mould liquid seeds of functional Monascus of its quality 10% of access on the buckwheat substratum, the product ester monascus liquid seeds of its quality 10% of access on the millet substratum, the difference pile, keep spreading 24-48h out after 36-48h, surface red aspergillus hyphae spot covers with substantially, shakeout, turn over Qu Yici every 6-8h, and maintenance moisture, be cultured to 6-15d, can go out bent dry, obtaining water content is four kinds of red colouring agent for food, also used as a Chinese medicine of 10%-12%,
(4) mix: above-mentioned four kinds of red colouring agent for food, also used as a Chinese medicine are mixed, wherein the sorghum rice red colouring agent for food, also used as a Chinese medicine: seed of Job's tears red colouring agent for food, also used as a Chinese medicine: buckwheat red colouring agent for food, also used as a Chinese medicine: the mass ratio of millet red koji is 17:30:30:23, namely gets the composite coarse grains red colouring agent for food, also used as a Chinese medicine.
Further, the pigmental Monascus liquid seeds of its quality 10% of access on the sorghum rice substratum for preparing, pile, after 36h, bent material temperature degree can rise to 42 ℃, steams the red point of rice surface appearance, and spread the song material a little out this moment, again after 24h, temperature can rise to 42-45 ℃, steams rice surface red aspergillus hyphae spot and substantially covers with, and shakeout the song material this moment, turn over Qu Yici every 6-8h, carry out appropriate moisturizing with atomizer, be cultured to 6-7 days, can go out bent dry.
On the seed of Job's tears substratum for preparing its quality 10% of access the mould liquid seeds of functional Monascus, pile, after 48h, bent material temperature degree can rise to 38 ℃, steam the red point of rice surface appearance, spread the song material a little out this moment, then after 48h, temperature can rise to 36-38 ℃, steaming rice surface red aspergillus hyphae spot covers with substantially, shakeout the song material this moment, turns over Qu Yici every 6-8h, carries out appropriate moisturizing with atomizer, be cultured to 12-15 days, can go out bent dry.
Access its quality 10% on the buckwheat substratum for preparing) the mould liquid seeds of functional Monascus, pile, after 48h, bent material temperature degree can rise to 38 ℃, steam the red point of rice surface appearance, spread the song material a little out this moment, then after 48h, temperature can rise to 36-38 ℃, steaming rice surface red aspergillus hyphae spot covers with substantially, shakeout the song material this moment, turns over Qu Yici every 6-8h, carries out appropriate moisturizing with atomizer, be cultured to 12-15 days, can go out bent dry.
On the millet substratum for preparing its quality 10% of access product ester monascus liquid seeds, pile, after 48h, bent material temperature degree can rise to 42 ℃, steam the red point of rice surface appearance, spread the song material a little out this moment, then after 40h, temperature can rise to 40-43 ℃, steaming rice surface red aspergillus hyphae spot covers with substantially, shakeout the song material this moment, turns over Qu Yici every 6-8h, carries out appropriate moisturizing with atomizer, be cultured to 8-10 days, can go out bent dry.
The composite coarse grains red colouring agent for food, also used as a Chinese medicine coupling effect that traditional Daqu and the present invention make is analyzed and researched:
With reference to traditional Shanxi mature vinegar technique, adding 54.5%(to calculate with staple food grain) the basis of the special-purpose Daqu of Shanxi mature vinegar on, introduce the composite coarse grains red colouring agent for food, also used as a Chinese medicine of 8% (calculating with staple food grain), with song for grain, carry out brewageing of old vinegar, through a large amount of research and tests, having extracted altogether the product of 10 batches analyzes and detects in strict accordance with standard, getting at last the mean value of 10 batch datas analyzes and compares, result such as table 1 with the index of not adding the old vinegar blank product of composite coarse grains red colouring agent for food, also used as a Chinese medicine gained:
Table 1
Compared with prior art, introduce the composite coarse grains red colouring agent for food, also used as a Chinese medicine that the functional Monascus mould species makes in the present invention, improved the content of Monacolin K, Flavonoid substances etc. in the product, in the local flavor and quality that guarantee old vinegar, strengthen the health-care effect of old vinegar reducing blood-fat, had wide market outlook.
Description of drawings
Fig. 1 is FB(flow block) of the present invention.
Embodiment
Embodiment 1
A kind of preparation method of composite coarse grains red colouring agent for food, also used as a Chinese medicine comprises the following steps:
(1) inclined plane inoculating: inoculate respectively pigmental Monascus in 30 ℃ of cultivations 5 days on the PDA substratum that contains 2% glucose, 1% maltose, 2% agar, inoculation is produced the ester monascus in 30 ℃ of cultivations 11 days, and functional Monascus is mould, cultivates 7 days in 30 ℃;
(2) preparation of liquid seeds: the bacterial strain slant medium of large volume production spore is washed spore with sterilized water make spore suspension, the inoculum size access seed culture fluid with 6% is cultivated 48h for 32 ℃ on the rotary type shaking table of 200r/min;
Pigmental Monascus liquid seeds nutrient solution wherein: rice juice, 0.4% NaNO
3, 0.1%MgSO
47H
2O, 0.15%KH
2PO
4, 121 ℃ of sterilization 15min;
The mould liquid seeds nutrient solution of functional Monascus: glucose 6%, peptone 2.5%, yeast powder 0.5%, 0.2% NaNO
3, 0.1%MgSO
47H
2O, lactic acid adjust pH 4.5;
Produce ester monascus liquid seeds nutrient solution: liquid glucose lO
oBx, 0.2%NaN0
3, 0.1%MgS0
4, 0.25%KH
2PO
4
(3) solid-state cultivation: after sorghum rice, seed of Job's tears, buckwheat, millet are cleaned with clear water respectively, soak 3h, drain, meal braizing machine steamed rice 50min, airing is cooling, makes respectively sorghum rice substratum, seed of Job's tears substratum, buckwheat substratum, millet substratum;
The pigmental Monascus liquid seeds of its quality 10% of access on the sorghum rice substratum for preparing, pile, after 36h, bent material temperature degree can rise to 42 ℃, steam the red point of rice surface appearance, spread the song material a little out this moment, then after 24h, temperature can rise to 42 ℃, steaming rice surface red aspergillus hyphae spot covers with substantially, shakeout the song material this moment, turns over Qu Yici every 7h, carries out appropriate moisturizing with atomizer, be cultured to 6 days, can go out bent dry;
On the seed of Job's tears substratum for preparing its quality 10% of access the mould liquid seeds of functional Monascus, pile, after 48h, bent material temperature degree can rise to 38 ℃, steam the red point of rice surface appearance, spread the song material a little out this moment, then after 48h, temperature can rise to 37 ℃, steaming rice surface red aspergillus hyphae spot covers with substantially, shakeout the song material this moment, turns over Qu Yici every 6h, carries out appropriate moisturizing with atomizer, be cultured to 12 days, can go out bent dry;
The mould liquid seeds of functional Monascus of its quality 10% of access on the buckwheat substratum for preparing, pile, after 48h, bent material temperature degree can rise to 38 ℃, steam the red point of rice surface appearance, spread the song material a little out this moment, then after 48h, temperature can rise to 36 ℃, steaming rice surface red aspergillus hyphae spot covers with substantially, shakeout the song material this moment, turns over Qu Yici every 7h, carries out appropriate moisturizing with atomizer, be cultured to 13 days, can go out bent dry;
On the millet substratum for preparing its quality 10% of access product ester monascus liquid seeds, pile, after 48h, bent material temperature degree can rise to 42 ℃, steam the red point of rice surface appearance, spread the song material a little out this moment, then after 40h, temperature can rise to 40 ℃, steaming rice surface red aspergillus hyphae spot covers with substantially, shakeout the song material this moment, turns over Qu Yici every 6h, carries out appropriate moisturizing with atomizer, be cultured to 10 days, can go out bent dry;
(4) mix: above-mentioned four kinds of red colouring agent for food, also used as a Chinese medicine are mixed, wherein the sorghum rice red colouring agent for food, also used as a Chinese medicine: seed of Job's tears red colouring agent for food, also used as a Chinese medicine: buckwheat red colouring agent for food, also used as a Chinese medicine: the mass ratio of millet red koji is 17:30:30:23, namely gets the composite coarse grains red colouring agent for food, also used as a Chinese medicine.
Embodiment 2
A kind of preparation method of composite coarse grains red colouring agent for food, also used as a Chinese medicine comprises the following steps:
(1) inclined plane inoculating: inoculate respectively pigmental Monascus in 30 ℃ of cultivations 5.5 days on the PDA substratum that contains 2% glucose, 1% maltose, 2% agar, inoculation is produced the ester monascus in 30 ℃ of cultivations 12 days, and functional Monascus is mould, cultivates 7 days in 30 ℃;
(2) preparation of liquid seeds: the bacterial strain slant medium of large volume production spore is washed spore with sterilized water make spore suspension, the inoculum size access seed culture fluid with 6% is cultivated 55h for 32 ℃ on the rotary type shaking table of 200r/min;
Pigmental Monascus liquid seeds nutrient solution wherein: rice juice, 0.4% NaNO
3, 0.1%MgSO
47H
2O, 0.15%KH
2PO
4, 121 ℃ of sterilization 15min;
The mould liquid seeds nutrient solution of functional Monascus: glucose 6%, peptone 2.5%, yeast powder 0.5%, 0.2% NaNO
3, 0.1%MgSO
47H
2O, lactic acid adjust pH 4.5;
Produce ester monascus liquid seeds nutrient solution: liquid glucose lO
oBx, 0.2%NaN0
3, 0.1%MgS0
4, 0.25%KH
2PO
4
(3) solid-state cultivation: after sorghum rice, seed of Job's tears, buckwheat, millet are cleaned with clear water respectively, soak 3.5h, drain, meal braizing machine steamed rice 50min, airing is cooling, makes respectively sorghum rice substratum, seed of Job's tears substratum, buckwheat substratum, millet substratum;
The pigmental Monascus liquid seeds of its quality 10% of access on the sorghum rice substratum for preparing, pile, after 36h, bent material temperature degree can rise to 42 ℃, steam the red point of rice surface appearance, spread the song material a little out this moment, then after 24h, temperature can rise to 43 ℃, steaming rice surface red aspergillus hyphae spot covers with substantially, shakeout the song material this moment, turns over Qu Yici every 6h, carries out appropriate moisturizing with atomizer, be cultured to 6.5 days, can go out bent dry;
On the seed of Job's tears substratum for preparing its quality 10% of access the mould liquid seeds of functional Monascus, pile, after 48h, bent material temperature degree can rise to 38 ℃, steam the red point of rice surface appearance, spread the song material a little out this moment, then after 48h, temperature can rise to 38 ℃, steaming rice surface red aspergillus hyphae spot covers with substantially, shakeout the song material this moment, turns over Qu Yici every 8h, carries out appropriate moisturizing with atomizer, be cultured to 13 days, can go out bent dry;
The mould liquid seeds of functional Monascus of its quality 10% of access on the buckwheat substratum for preparing, pile, after 48h, bent material temperature degree can rise to 38 ℃, steam the red point of rice surface appearance, spread the song material a little out this moment, then after 48h, temperature can rise to 38 ℃, steaming rice surface red aspergillus hyphae spot covers with substantially, shakeout the song material this moment, turns over Qu Yici every 6h, carries out appropriate moisturizing with atomizer, be cultured to 15 days, can go out bent dry;
On the millet substratum for preparing its quality 10% of access product ester monascus liquid seeds, pile, after 48h, bent material temperature degree can rise to 42 ℃, steam the red point of rice surface appearance, spread the song material a little out this moment, then after 40h, temperature can rise to 41 ℃, steaming rice surface red aspergillus hyphae spot covers with substantially, shakeout the song material this moment, turns over Qu Yici every 8h, carries out appropriate moisturizing with atomizer, be cultured to 9 days, can go out bent dry;
(4) mix: above-mentioned four kinds of red colouring agent for food, also used as a Chinese medicine are mixed, wherein the sorghum rice red colouring agent for food, also used as a Chinese medicine: seed of Job's tears red colouring agent for food, also used as a Chinese medicine: buckwheat red colouring agent for food, also used as a Chinese medicine: the mass ratio of millet red koji is 17:30:30:23, namely gets the composite coarse grains red colouring agent for food, also used as a Chinese medicine.
Embodiment 3
A kind of preparation method of composite coarse grains red colouring agent for food, also used as a Chinese medicine comprises the following steps:
(1) inclined plane inoculating: inoculate respectively pigmental Monascus in 30 ℃ of cultivations 6 days on the PDA substratum that contains 2% glucose, 1% maltose, 2% agar, inoculation is produced the ester monascus in 30 ℃ of cultivations 10 days, and functional Monascus is mould, cultivates 7 days in 30 ℃;
(2) preparation of liquid seeds: the bacterial strain slant medium of large volume production spore is washed spore with sterilized water make spore suspension, the inoculum size access seed culture fluid with 6% is cultivated 72h for 32 ℃ on the rotary type shaking table of 200r/min;
Pigmental Monascus liquid seeds nutrient solution wherein: rice juice, 0.4% NaNO
3, 0.1%MgSO
47H
2O, 0.15%KH
2PO
4, 121 ℃ of sterilization 15min;
The mould liquid seeds nutrient solution of functional Monascus: glucose 6%, peptone 2.5%, yeast powder 0.5%, 0.2% NaNO
3, 0.1%MgSO
47H
2O, lactic acid adjust pH 4.5;
Produce ester monascus liquid seeds nutrient solution: liquid glucose lO
oBx, 0.2%NaN0
3, 0.1%MgS0
4, 0.25%KH
2PO
4
(3) solid-state cultivation: after sorghum rice, seed of Job's tears, buckwheat, millet are cleaned with clear water respectively, soak 4h, drain, meal braizing machine steamed rice 50min, airing is cooling, makes respectively sorghum rice substratum, seed of Job's tears substratum, buckwheat substratum, millet substratum;
The pigmental Monascus liquid seeds of its quality 10% of access on the sorghum rice substratum for preparing, pile, after 36h, bent material temperature degree can rise to 42 ℃, steam the red point of rice surface appearance, spread the song material a little out this moment, then after 24h, temperature can rise to 44 ℃, steaming rice surface red aspergillus hyphae spot covers with substantially, shakeout the song material this moment, turns over Qu Yici every 8h, carries out appropriate moisturizing with atomizer, be cultured to 7 days, can go out bent dry;
On the seed of Job's tears substratum for preparing its quality 10% of access the mould liquid seeds of functional Monascus, pile, after 48h, bent material temperature degree can rise to 38 ℃, steam the red point of rice surface appearance, spread the song material a little out this moment, then after 48h, temperature can rise to 36 ℃, steaming rice surface red aspergillus hyphae spot covers with substantially, shakeout the song material this moment, turns over Qu Yici every 7h, carries out appropriate moisturizing with atomizer, be cultured to 15 days, can go out bent dry;
The mould liquid seeds of functional Monascus of its quality 10% of access on the buckwheat substratum for preparing, pile, after 48h, bent material temperature degree can rise to 38 ℃, steam the red point of rice surface appearance, spread the song material a little out this moment, then after 48h, temperature can rise to 37 ℃, steaming rice surface red aspergillus hyphae spot covers with substantially, shakeout the song material this moment, turns over Qu Yici every 6h, carries out appropriate moisturizing with atomizer, be cultured to 12 days, can go out bent dry;
On the millet substratum for preparing its quality 10% of access product ester monascus liquid seeds, pile, after 48h, bent material temperature degree can rise to 42 ℃, steam the red point of rice surface appearance, spread the song material a little out this moment, then after 40h, temperature can rise to 43 ℃, steaming rice surface red aspergillus hyphae spot covers with substantially, shakeout the song material this moment, turns over Qu Yici every 7h, carries out appropriate moisturizing with atomizer, be cultured to 8 days, can go out bent dry;
(4) mix: above-mentioned four kinds of red colouring agent for food, also used as a Chinese medicine are mixed, wherein the sorghum rice red colouring agent for food, also used as a Chinese medicine: seed of Job's tears red colouring agent for food, also used as a Chinese medicine: buckwheat red colouring agent for food, also used as a Chinese medicine: the mass ratio of millet red koji is 17:30:30:23, namely gets the composite coarse grains red colouring agent for food, also used as a Chinese medicine.
Embodiment 4
A kind of preparation method of composite coarse grains red colouring agent for food, also used as a Chinese medicine comprises the following steps:
(1) inclined plane inoculating: inoculate respectively pigmental Monascus in 30 ℃ of cultivations 6 days on the PDA substratum that contains 2% glucose, 1% maltose, 2% agar, inoculation is produced the ester monascus in 30 ℃ of cultivations 12 days, and functional Monascus is mould, cultivates 7 days in 30 ℃;
(2) preparation of liquid seeds: the bacterial strain slant medium of large volume production spore is washed spore with sterilized water make spore suspension, the inoculum size access seed culture fluid with 6% is cultivated 60h for 32 ℃ on the rotary type shaking table of 200r/min;
Pigmental Monascus liquid seeds nutrient solution wherein: rice juice, 0.4% NaNO
3, 0.1%MgSO
47H
2O, 0.15%KH
2PO
4, 121 ℃ of sterilization 15min;
The mould liquid seeds nutrient solution of functional Monascus: glucose 6%, peptone 2.5%, yeast powder 0.5%, 0.2% NaNO
3, 0.1%MgSO
47H
2O, lactic acid adjust pH 4.5;
Produce ester monascus liquid seeds nutrient solution: liquid glucose lO
oBx, 0.2%NaN0
3, 0.1%MgS0
4, 0.25%KH
2PO
4
(3) solid-state cultivation: after sorghum rice, seed of Job's tears, buckwheat, millet are cleaned with clear water respectively, soak 3h, drain, meal braizing machine steamed rice 50min, airing is cooling, makes respectively sorghum rice substratum, seed of Job's tears substratum, buckwheat substratum, millet substratum;
The pigmental Monascus liquid seeds of its quality 10% of access on the sorghum rice substratum for preparing, pile, after 36h, bent material temperature degree can rise to 42 ℃, steam the red point of rice surface appearance, spread the song material a little out this moment, then after 24h, temperature can rise to 45 ℃, steaming rice surface red aspergillus hyphae spot covers with substantially, shakeout the song material this moment, turns over Qu Yici every 7h, carries out appropriate moisturizing with atomizer, be cultured to 6.5 days, can go out bent dry;
On the seed of Job's tears substratum for preparing its quality 10% of access the mould liquid seeds of functional Monascus, pile, after 48h, bent material temperature degree can rise to 38 ℃, steam the red point of rice surface appearance, spread the song material a little out this moment, then after 48h, temperature can rise to 37 ℃, steaming rice surface red aspergillus hyphae spot covers with substantially, shakeout the song material this moment, turns over Qu Yici every 7h, carries out appropriate moisturizing with atomizer, be cultured to 14 days, can go out bent dry;
The mould liquid seeds of functional Monascus of its quality 10% of access on the buckwheat substratum for preparing, pile, after 48h, bent material temperature degree can rise to 38 ℃, steam the red point of rice surface appearance, spread the song material a little out this moment, then after 48h, temperature can rise to 37 ℃, steaming rice surface red aspergillus hyphae spot covers with substantially, shakeout the song material this moment, turns over Qu Yici every 8h, carries out appropriate moisturizing with atomizer, be cultured to 14 days, can go out bent dry;
Mix and connect the sort of quyi: on the millet substratum for preparing its quality 10% of access product ester monascus liquid seeds, pile, after 48h, bent material temperature degree can rise to 42 ℃, steam the red point of rice surface appearance, spread the song material a little out this moment, then after 40h, temperature can rise to 42 ℃, steaming rice surface red aspergillus hyphae spot covers with substantially, shakeout the song material this moment, turns over Qu Yici every 8h, carries out appropriate moisturizing with atomizer, be cultured to 10 days, can go out bent dry;
(4) mix: above-mentioned four kinds of red colouring agent for food, also used as a Chinese medicine are mixed, wherein the sorghum rice red colouring agent for food, also used as a Chinese medicine: seed of Job's tears red colouring agent for food, also used as a Chinese medicine: buckwheat red colouring agent for food, also used as a Chinese medicine: the mass ratio of millet red koji is 17:30:30:23, namely gets the composite coarse grains red colouring agent for food, also used as a Chinese medicine.
Claims (5)
1. the preparation method of a composite coarse grains red colouring agent for food, also used as a Chinese medicine, is characterized in that, comprises the following steps:
(1) inclined plane inoculating: inoculate respectively pigmental Monascus in 30 ℃ of cultivations 5-6 days on the PDA substratum that contains 2% glucose, 1% maltose, 2% agar, inoculation is produced the ester monascus in 30 ℃ of cultivations 10-12 days, and functional Monascus is mould, cultivates 7 days in 30 ℃;
(2) preparation of liquid seeds: the bacterial strain slant medium of large volume production spore is washed spore with sterilized water make spore suspension, the inoculum size access seed culture fluid with 6% is cultivated 48-72h for 32 ℃ on the rotary type shaking table of 200r/min;
Pigmental Monascus liquid seeds nutrient solution wherein: rice juice, 0.4% NaNO
3, 0.1%MgSO
47H
2O, 0.15%KH
2PO
4, 121 ℃ of sterilization 15min;
The mould liquid seeds nutrient solution of functional Monascus: glucose 6%, peptone 2.5%, yeast powder 0.5%, 0.2% NaNO
3, 0.1%MgSO
47H
2O, lactic acid adjust pH 4.5;
Produce ester monascus liquid seeds nutrient solution: liquid glucose lO
oBx, 0.2%NaN0
3, 0.1%MgS0
4, 0.25%KH
2PO
4
(3) solid-state cultivation: after sorghum rice, seed of Job's tears, buckwheat, millet are cleaned with clear water respectively, soak 3-4h, drain, meal braizing machine steamed rice 50min, airing is cooling, makes respectively sorghum rice substratum, seed of Job's tears substratum, buckwheat substratum, millet substratum;
pigmental Monascus liquid seeds with its quality 10% of access on the sorghum rice substratum, the mould liquid seeds of functional Monascus of its quality 10% of access on the seed of Job's tears substratum, the mould liquid seeds of functional Monascus of its quality 10% of access on the buckwheat substratum, the product ester monascus liquid seeds of its quality 10% of access on the millet substratum, the difference pile, keep spreading 24-48h out after 36-48h, surface red aspergillus hyphae spot covers with substantially, shakeout, turn over Qu Yici every 6-8h, and maintenance moisture, be cultured to 6-15, can go out bent dry, obtaining water content is four kinds of red colouring agent for food, also used as a Chinese medicine of 10%-12%,
(4) mix: above-mentioned four kinds of red colouring agent for food, also used as a Chinese medicine are mixed, wherein the sorghum rice red colouring agent for food, also used as a Chinese medicine: seed of Job's tears red colouring agent for food, also used as a Chinese medicine: buckwheat red colouring agent for food, also used as a Chinese medicine: the mass ratio of millet red koji is 17:30:30:23, namely gets the composite coarse grains red colouring agent for food, also used as a Chinese medicine.
2. the preparation method of a kind of composite coarse grains red colouring agent for food, also used as a Chinese medicine according to claim 1, it is characterized in that, the pigmental Monascus liquid seeds of its quality 10% of access on the sorghum rice substratum for preparing, pile, after 36h, bent material temperature degree can rise to 42 ℃, steam the red point of rice surface appearance, spread the song material a little out this moment, then after 24h, temperature can rise to 42-45 ℃, steaming rice surface red aspergillus hyphae spot covers with substantially, shakeout the song material this moment, turns over Qu Yici every 6-8h, carries out appropriate moisturizing with atomizer, be cultured to 6-7 days, can go out bent dry.
3. the preparation method of a kind of composite coarse grains red colouring agent for food, also used as a Chinese medicine according to claim 1 and 2, it is characterized in that, on the seed of Job's tears substratum for preparing its quality 10% of access the mould liquid seeds of functional Monascus, pile, after 48h, bent material temperature degree can rise to 38 ℃, steam the red point of rice surface appearance, spread the song material a little out this moment, then after 48h, temperature can rise to 36-38 ℃, steaming rice surface red aspergillus hyphae spot covers with substantially, shakeout the song material this moment, turns over Qu Yici every 6-8h, carries out appropriate moisturizing with atomizer, be cultured to 12-15 days, can go out bent dry.
4. the preparation method of a kind of composite coarse grains red colouring agent for food, also used as a Chinese medicine according to claim 1 and 2, it is characterized in that, the mould liquid seeds of functional Monascus of its quality 10% of access on the buckwheat substratum for preparing, pile, after 48h, bent material temperature degree can rise to 38 ℃, steam the red point of rice surface appearance, spread the song material a little out this moment, then after 48h, temperature can rise to 36-38 ℃, steaming rice surface red aspergillus hyphae spot covers with substantially, shakeout the song material this moment, turns over Qu Yici every 6-8h, carries out appropriate moisturizing with atomizer, be cultured to 12-15 days, can go out bent dry.
5. the preparation method of a kind of composite coarse grains red colouring agent for food, also used as a Chinese medicine according to claim 1 and 2, it is characterized in that, on the millet substratum for preparing its quality 10% of access product ester monascus liquid seeds, pile, after 48h, bent material temperature degree can rise to 42 ℃, steam the red point of rice surface appearance, spread the song material a little out this moment, then after 40h, temperature can rise to 40-43 ℃, steaming rice surface red aspergillus hyphae spot covers with substantially, shakeout the song material this moment, turns over Qu Yici every 6-8h, carries out appropriate moisturizing with atomizer, be cultured to 8-10 days, can go out bent dry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310014061.9A CN103087893B (en) | 2013-01-15 | 2013-01-15 | Preparation method of composite coarse cereals monascus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310014061.9A CN103087893B (en) | 2013-01-15 | 2013-01-15 | Preparation method of composite coarse cereals monascus |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103087893A true CN103087893A (en) | 2013-05-08 |
| CN103087893B CN103087893B (en) | 2014-03-26 |
Family
ID=48201036
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310014061.9A Active CN103087893B (en) | 2013-01-15 | 2013-01-15 | Preparation method of composite coarse cereals monascus |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103087893B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104986A (en) * | 2015-07-08 | 2015-12-02 | 成都大学 | Preparation method of tartary buckwheat red yeast rice |
| CN105524792A (en) * | 2016-02-03 | 2016-04-27 | 浙江红石梁集团济公家酒坊有限公司 | Preparation method of mixed distiller's yeast |
| CN105695514A (en) * | 2015-08-26 | 2016-06-22 | 泸州老窖集团养生酒业有限责任公司 | Purple rice red yeast and preparation method and application thereof |
| CN105886315A (en) * | 2016-05-12 | 2016-08-24 | 山西紫林醋业股份有限公司 | Method for brewing super-mature vinegar by adopting red yeast prepared from tartary buckwheat |
| 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 |
| CN109043331A (en) * | 2018-07-10 | 2018-12-21 | 长江大学 | A kind of preparation method of red yeast rice buckwheat |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001204460A (en) * | 2000-01-28 | 2001-07-31 | Gunze Ltd | Monascus purpreus and method for preparation of the same |
| US20040081663A1 (en) * | 2002-10-25 | 2004-04-29 | Chun-Min Chang | Pharmaceutical composition for treatment and prevention of cancer and the preparation thereof |
| KR20040051783A (en) * | 2002-12-13 | 2004-06-19 | 이성구 | Buckwheat fermented with fungi monascus species |
| CN101475912A (en) * | 2008-10-13 | 2009-07-08 | 丁予章 | Red koji strain and use thereof |
| CN101649296A (en) * | 2009-09-23 | 2010-02-17 | 山东中惠食品有限公司 | Novel monascus strain and monascus corn food prepared from same |
| CN102429163A (en) * | 2011-11-02 | 2012-05-02 | 杭州双马生物工程有限公司 | Method for preparing tartary buckwheat monascus and application thereof |
-
2013
- 2013-01-15 CN CN201310014061.9A patent/CN103087893B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001204460A (en) * | 2000-01-28 | 2001-07-31 | Gunze Ltd | Monascus purpreus and method for preparation of the same |
| US20040081663A1 (en) * | 2002-10-25 | 2004-04-29 | Chun-Min Chang | Pharmaceutical composition for treatment and prevention of cancer and the preparation thereof |
| KR20040051783A (en) * | 2002-12-13 | 2004-06-19 | 이성구 | Buckwheat fermented with fungi monascus species |
| CN101475912A (en) * | 2008-10-13 | 2009-07-08 | 丁予章 | Red koji strain and use thereof |
| CN101649296A (en) * | 2009-09-23 | 2010-02-17 | 山东中惠食品有限公司 | Novel monascus strain and monascus corn food prepared from same |
| CN102429163A (en) * | 2011-11-02 | 2012-05-02 | 杭州双马生物工程有限公司 | Method for preparing tartary buckwheat monascus and application thereof |
Non-Patent Citations (3)
| Title |
|---|
| 周立平: "红曲霉在中国的生产及其应用（下）", 《中国酿造》, no. 10, 31 December 2004 (2004-12-31), pages 6 - 3 * |
| 张秀媛，等: "固体发酵制备张杂谷红曲米工艺研究", 《粮食与油脂》, no. 7, 31 December 2012 (2012-12-31) * |
| 文镜，等: "功能红曲醋的制备及其降血脂功能的研究", 《食品科学》, vol. 28, no. 9, 31 December 2007 (2007-12-31) * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105695514A (en) * | 2015-08-26 | 2016-06-22 | 泸州老窖集团养生酒业有限责任公司 | Purple rice red yeast and preparation method and application thereof |
| CN105695514B (en) * | 2015-08-26 | 2020-02-18 | 泸州品创科技有限公司 | Red rice red yeast and preparation method and application thereof |
| CN105524792A (en) * | 2016-02-03 | 2016-04-27 | 浙江红石梁集团济公家酒坊有限公司 | Preparation method of mixed distiller's yeast |
| CN105886315A (en) * | 2016-05-12 | 2016-08-24 | 山西紫林醋业股份有限公司 | Method for brewing super-mature vinegar by adopting red yeast prepared from tartary buckwheat |
| CN105886315B (en) * | 2016-05-12 | 2019-09-10 | 山西紫林醋业股份有限公司 | The brewing method of bitter buckwheat monascus old mature vinegar |
| 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 |
| CN109043331A (en) * | 2018-07-10 | 2018-12-21 | 长江大学 | A kind of preparation method of red yeast rice buckwheat |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103087893B (en) | 2014-03-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103087893B (en) | Preparation method of composite coarse cereals monascus | |
| CN103330258B (en) | Cordyceps militaris health-care beverage prepared by liquid submerged fermentation and preparation method thereof | |
| CN101423856B (en) | Aminoacid polypeptide nutrient fluid, preparation method thereof and use | |
| CN1298259C (en) | Method for producing fruit juice of germinant unpolished rice and ganoderma lucidum, and production | |
| CN107475125B (en) | A kind of monascus purpureus bacterium and application of high yield acid MonacolinK low yield notalin | |
| CN103305396B (en) | Method for producing cordyceps vinegar by use of cordyceps taishanensis fermentation liquor | |
| CN104893983B (en) | Liquid state fermentation low citrinin, the preparation method of High color values monascorubin and product | |
| CN107156638B (en) | Preparation method of lipid-lowering red yeast powder | |
| CN106883992B (en) | Abnormal pichia yeast bacterium and its application of one plant height production 4- vinyl guaiacol and ethyl acetate | |
| CN103483040B (en) | Chinese caterpillar fungus pilot scale liquid submerged fermentation substratum and fermentation method for producing thereof | |
| CN102119631B (en) | Grifola frondosa strain for producing polysaccharide with composite raw material of rice bran and wheat bran | |
| CN104593191A (en) | Method for brewing yellow wine by virtue of lactobacillus | |
| CN105802858A (en) | Culture medium applied to monascus fermenting yeast seed, culturing method of culture medium and preparing method of monascus vinegar | |
| CN103602590A (en) | Method of preparing functional monascus mycelia and fermentation liquor by liquid fermentation, and products of the monascus mycelia and the fermentation liquor | |
| CN106119121B (en) | Selenium-rich cordyceps bacterium and its cultural method, selenium-enriched yellow wine and preparation method thereof | |
| CN110283731A (en) | Mushroom strain and the method that shiitake mushroom hypha is simply prepared using it | |
| CN102816806A (en) | Production method of grifolan selenium compound | |
| KR20140033553A (en) | Functional persimmon vinegar and preparing method thereof | |
| CN104277985A (en) | Monascus purpureus M-24 bacterial strain and application thereof for preparation of Monacolin K | |
| CN112852646B (en) | Monascus purpureus H5-3 with high lovastatin yield and application thereof | |
| CN1317564A (en) | Process for brewing rice vinegar from fermented edible fungas and grains | |
| CN102174414B (en) | Application of new morchella costata M8-13 liquid fermentation substance in development of health-care products and medicaments | |
| CN110317734A (en) | A kind of monascus and its isolated culture method and the application of high-yield glucoamylase, Esterified Enzyme and protease | |
| TWI422680B (en) | Culture medium for culturing fruiting bodies of antrodia cinnamomea and method for culturing the same | |
| CN101838673A (en) | Ganoderma lucidum polysaccharide liquid fermentation preparation method using rice wine vinasse as raw material |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Preparation method of composite coarse cereals monascus Effective date of registration: 20190821 Granted publication date: 20140326 Pledgee: Jinzhong Bank Co., Ltd. Pledgor: Shanxi Liangfen Vinegar Industry Co., Ltd. Registration number: Y2019990000105 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| CP03 | Change of name, title or address | ||
| CP03 | Change of name, title or address |
Address after: 030600 Shanxi Jinzhong Shanxi demonstration zone Jinzhong Development Zone Huitong Industrial Park 12 Road Patentee after: Shanxi Liangfen Jinlong fish vinegar Co., Ltd Address before: Yuci District, Huairen Zhang Qing Xiang Village 030622 Shanxi city of Jinzhong Province Patentee before: Shanxi Liangfen Vinegar Industry Co., Ltd. |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20200828 Granted publication date: 20140326 Pledgee: Jinzhong Bank Co.,Ltd. Pledgor: SHANXI LIANGFEN VINEGAR INDUSTRY Co.,Ltd. Registration number: Y2019990000105 |
|
| CP03 | Change of name, title or address | ||
| CP03 | Change of name, title or address |
Address after: 030600 No. 12, Huitong Industrial Park, Jinzhong Development Zone, West demonstration zone, Jinzhong City, Shanxi Province Patentee after: Shanxi Jinlongyu Liangfen vinegar industry Co.,Ltd. Address before: 030600 Shanxi Jinzhong Shanxi demonstration zone Jinzhong Development Zone Huitong Industrial Park 12 Road Patentee before: Shanxi Liangfen Jinlong fish vinegar Co.,Ltd. |