CN104561103A - Garlic monascus fermentation extract and method for preparing same - Google Patents
Garlic monascus fermentation extract and method for preparing same Download PDFInfo
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Abstract
The invention provides a method for preparing a garlic monascus fermentation extract. The method comprises the following steps: (1), peeling and washing garlic, and then carrying out thermal enzyme deactivation treatment; (2), preparing the crushed garlic with rice flour, glucose, peptone, yeast extract, glycerinum and calcium chloride into culture media, bottling the culture media uniformly and carrying out high-pressure sterilization; (3), after the sterilization, inoculating the culture media to monascus strains, and fermenting for 2 to 14 days under an aerobic condition of 20 to 40 DEG C; (4), after the fermentation is completed, homogenizing and crushing monascus mycelium to obtain a fermented homogenized solution, freezing and drying the fermented homogenized solution, smashing and sieving to obtain the garlic monascus fermentation extract. The invention further provides the garlic monascus fermentation extract prepared by the method. The garlic monascus fermentation extract effectively solves the problems of palatability and peculiar smell of the garlic, is strong in antioxidant activity, and can be applied to food, health care, medicine and other fields, thereby having a bright further.
Description
Technical field
The present invention relates to plant fermentation food processing technology field, particularly relate to a kind of garlic Fermentation Condition of Monascus spp extract and preparation method thereof.
Background technology
China garlic is world-famous, has the good reputation of " garlic sees China in the world ", and fresh-keeping garlic is the maximum agricultural-food of China's individual event export volume.Garlic is not only containing a large amount of protein, fat, carbohydrate, VITAMIN, various trace elements etc.; Also containing multiple bioactive ingredients, as volatile sulfur compound, water-soluble organic sulfide, steroidal saponin, sapogeninium(i), flavonoid class, phenols and organoselenium, organic germanium, hemagglutinin, Polylevulosan, prostaglandin(PG) and each seed amino acid etc.Garlic not only can be used as seasonings, and also has high pharmacological interest and health-care effect, the multiple biological activitys such as tool is anti-oxidant, cancer prevention and control, Prevention of cardiovascular disease, antisepsis and anti-inflammation, enhancing immunologic function.Certain application prospect is had in food-drink, healthy capsule, food preservatives, fodder additives, pharmaceutical products.But the pessimal stimulation reaction that the special composition due to garlic is distributed strong impulse smell and produced digestive tube, the problems such as it is poor that eater has more existing palatability, peculiar smell implication, cause the prospect of the application of garlic products limited.
Monascus is in a kind of ascomycetes Aspergillaceae fungi, at present in the world can one of the important microbe of producing food dye, the history of more than 1000 year medicine-food two-purpose is had in China, be widely used in various kinds of foods, in the manufacturing as Red kojic rice, red mould meat, soy cheese, alcoholic drinks and vegetables etc.Monascus can produce the many polyketone class secondary metabolites attracted people's attention, mainly comprise monascorubin, Monacolins compounds, Citrinin and other polyketides, wherein topmost bioactive metabolite is Monacolin K, is identified as effective HMG-CoA reductase inhibitor.Research shows, the food that long-term absorption contains MonacolinK or similar structures compound significantly can reduce serum lipid concentrations, in addition, the Dimerumic acid in monascus source is a kind of potential antioxidant, and tool removes DPPH, ultra-oxygen anion free radical and hydroxyl radical free radical isoreactivity.
In sum, garlic and monascus have many similar physiological functions, are mostly based on its anti-oxidant activity, because the growth metabolism of monascus is by the impact of substratum composition, therefore measurable, interpolation antioxidant component raw material enters substratum will improve the anti-oxidant activity of Fermentation Condition of Monascus spp product.But, the domestic Fermentation Condition of Monascus spp product there are no taking garlic as main raw material at present.
Summary of the invention
In view of this, the present invention aims to provide a kind of garlic red koji fermentation extract and preparation method thereof, overcome the blank of prior art and product existence, improve the palatability of garlic leavened prod, obtain and there is the Fermentation Condition of Monascus spp product innovation of strong anti-oxidative activity, be applied to food and health care, medicine etc. are multi-field.
First aspect, embodiments provides a kind of preparation method of garlic Fermentation Condition of Monascus spp extract, comprises the following steps:
(1), after garlic peeling being cleaned, carry out heat and to go out ferment treatment, and carry out fragmentation;
(2) garlic after fragmentation is mixed with culture medium raw material liquid, described culture medium raw material liquid comprises the component of following massfraction: garlic 10 ~ 30%, ground rice 1 ~ 5%, glucose 1 ~ 8%, peptone 0.3 ~ 1%, yeast extract 0.3 ~ 1%, glycerine 0 ~ 10%, calcium chloride 0.05 ~ 0.2%, by gained culture medium raw material liquid mixing bottling, in 115 ~ 121 DEG C of autoclaving 15 ~ 30min;
(3), after sterilizing, by culture medium inoculated monascus specie, and at 20 ~ 40 DEG C, under aerobic conditions, ferment 2 ~ 14 days;
(4), after having fermented, the broken Monascus mycelium of homogenate, obtains the homogenate that ferments, gained is fermented homogenate after lyophilize, pulverize, sieve, obtain garlic Fermentation Condition of Monascus spp extract.
The present invention is unrestricted to the kind of garlic raw material, and garlic raw material requires full without breakage, without going mouldy.
Preferably, in step (1), the described heat ferment treatment that goes out to go out ferment treatment 30 ~ 60min for adopting hot steam or poach mode.
The described hot steam enzyme that goes out adopts in container to place porose interlayer pallet, and garlic bulblet evenly tiles wherein, container is heated to more than 100 DEG C, process 30 ~ 60min;
The described poach enzyme that goes out adopts in container the water added with the quality such as garlic, and heated and boiled also maintains 30 ~ 60min.
Garlic raw material through heat go out enzyme pre-treatment can passivation allinase active, improve garlic palatability and peculiar smell implication problem.
Described fragmentation adopts mechanical homogeniser or the broken homogenate of cooking machine.
Preferably, in step (2), described culture medium raw material liquid comprises the component of following massfraction: garlic 20%, ground rice 2%, glucose 3%, peptone 0.5%, yeast extract 0.5%, glycerine 7%, calcium chloride 0.1%.
The present invention is that the substratum of main raw material transforms concentrated through Fermentation Condition of Monascus spp with garlic, and anti-oxidant activity can obviously strengthen.
Preferably, the liquid amount of described culture medium raw material liquid is account for fermenting container volume 10 ~ 40%.More preferably, liquid amount is account for fermenting container volume 20 ~ 25%.
Preferably, described monascus specie is the combination of one or more in Monascus anka mould (M.anka), red monascus (M.ruber), Monascus fulginosus (M.fuligino-sus), the monascus that turns white (M.albidus), rust monascus (M.rubigi-nosus), the monascus that reddens (M.serorubescens) and monascus parpureus Went (M.purpureus).More preferably, described monascus specie is Monascus anka mould (M.anka).
Preferably, in step (3), the concrete operations of described inoculation monascus specie carry out direct-throwing inoculation for selecting commercialization monascus specie; Or
The purifying monascus list bacterial classification obtained through separation and purification is selected to inoculate, and activated before inoculation, enrichment culture, obtain preculture activation solution.
Described monascus specie separation and purification adopts malt juice liquid medium vibration enrichment culture, then wort agar substratum is adopted (wherein to add 10% ethanol, PH4.6 adjusted by acetic acid) carry out screening and culturing, cultivate on rear plate and select redness or purple list bacterium colony, access inclined-plane wort agar culture medium culturing 3 ~ 5d, Refrigerator store is for subsequent use;
Described monascus activation, enrichment culture adopt inclined-plane monascus to wash through sterilized water (adding a small amount of tween), after pityrosporion ovale suspension microscopy counting, quantitatively inoculate in malt juice liquid medium, enrichment preculture of vibrating at 20 ~ 40 DEG C 2 ~ 4d, obtains preculture activation solution.
Preferably, with the amount of described culture medium raw material liquid for benchmark, when selecting commercialization monascus specie to carry out direct-throwing inoculation, the inoculum size of described monascus specie is 0.1 ~ 2%.
Preferably, with the amount of described culture medium raw material liquid for benchmark, when selecting the purifying monascus list bacterial classification obtained through separation and purification to inoculate, the inoculum size of described monascus specie is inoculation 0.5 ~ 10% preculture activation solution.More preferably, the inoculum size of described monascus specie is inoculation 1 ~ 8% preculture activation solution.
In step (3), described aerobic conditions realizes by various ways, as long as oxygen level certain in fermenting process system can be ensured, can be such as realized by shaking table vibration, also can be adopt fermentor tank, and directly to passing into a certain amount of purity oxygen or sterile air realization in fermentor tank.Preferably, described aerobic conditions realizes in the following way: by substratum constant-temperature shaking culture under 150 ~ 300rpm rotating speed.Described vibration realizes by shaking table, and preferably, shaking speed is 160 ~ 200rpm.
Preferably, in step (3), leavening temperature is 28 ~ 30 DEG C, and fermentation time is 3 ~ 7d.
In step (4), described fermented liquid homogenate adopts high pressure homogenizer, high speed shear crusher or other auxiliary mycelium crushing process methods to carry out.
In step (4), described lyophilize uses normal freeze-drying machine to carry out, and according to technique needs, can carry out vacuum-concentrcted process before this, to improve lyophilize efficiency.Preferably, in step (4), before described lyophilize, comprise further and fermentation homogenate is carried out vacuum-concentrcted process, the condition of described vacuum-concentrcted process is temperature 40 ~ 60 DEG C, and vacuum tightness is-0.08 ~-0.1MPa, is concentrated into below at least 1/3 of stoste volume.
Preferably, in step (4), described in sieve adopt sieve number be 80 ~ 100 orders.
Gained garlic Fermentation Condition of Monascus spp extract is preserved in shady and cool dry place sealing.
The preparation method of the garlic Fermentation Condition of Monascus spp extract that embodiment of the present invention first aspect provides, technique is simple, is suitable for extension and produces.
Second aspect, embodiments provides the garlic Fermentation Condition of Monascus spp extract that above-mentioned first aspect preparation method obtains.This garlic red koji fermentation extract improves peculiar garlic smell, and anti-oxidant activity obviously strengthens, and can be applicable to food and health care, medicine etc. are multi-field, and prospect can the phase.
To sum up, the present invention has following beneficial effect relative to prior art:
(1) garlic Fermentation Condition of Monascus spp extract of the present invention, by garlic raw material through heat go out enzyme pre-treatment can passivation allinase active, effectively improve garlic palatability and peculiar smell implication problem;
(2) the present invention is that the substratum of main raw material transforms concentrated through Fermentation Condition of Monascus spp with garlic, and anti-oxidant activity obviously strengthens;
(3) garlic red koji fermentation extract oxidation-resistance of the present invention is stronger, has more the market competitiveness, has filled up the market vacancy, can be applicable to multiple industry fields such as food, healthcare products, biological medicine;
(4) preparation method of garlic red koji fermentation extract of the present invention, technique is simple, can realize commercialization expanding production.
The advantage of the embodiment of the present invention will partly be illustrated in the following description, and a part is apparent according to specification sheets, or can be known by the enforcement of the embodiment of the present invention.
Accompanying drawing explanation
Fig. 1 is the embodiment of the present invention 1 and different experiments sample DPPH free radical scavenging activity measurement result in comparative examples.
Embodiment
The following stated is the preferred implementation of the embodiment of the present invention; should be understood that; for those skilled in the art; under the prerequisite not departing from embodiment of the present invention principle; can also make some improvements and modifications, these improvements and modifications are also considered as the protection domain of the embodiment of the present invention.
Multiple embodiment is divided to be further detailed the embodiment of the present invention below.The embodiment of the present invention is not limited to following specific embodiment.In the scope of constant Principal Right, carrying out that can be suitable is changed and implements.
Embodiment 1
A preparation method for garlic red koji fermentation extract, comprises the following steps:
(1) garlic raw material buying is from supermarket, market, filters out the full garlic 500g gone mouldy without damaged, nothing; Through removal of impurities, after removing coat endothelium, weigh 455g, and clean with clear water, drain, add equivalent distilled water, boiling water boiling 40min carries out going out ferment treatment; Adopt fruits and vegetables cooking machine, after broken for the garlic bulblet after the ferment treatment that goes out homogenate 2min, obtain deactivating enzyme homogenate garlic juice (GS);
(2) by following component and massfraction proportioning preparation substratum: garlic 20%, ground rice 2%, glucose 3%, peptone 0.5%, yeast extract 0.5%, glycerine 7%, calcium chloride 0.1%, said components is dissolved after mixing through distilled water and prepares fermention medium stock liquid, gained culture medium raw material liquid is distributed into fermenting container, in 121 DEG C of high-pressure sterilizing pot sterilizing 20min;
(3) sterilizing cooling wild Oryza species aseptic inoculation 1% (be 100% metering with sterilizing wild Oryza species amount) Monascus ruber mould powder (M.ruber), garlic fermention medium stock liquid liquid amount 20%, controlling constant-temperature table temperature is 28 DEG C, shaking speed 180rpm, shaking culture, after 5 days, is collected fermented liquid and is about 2kg;
(4) gained fermented liquid is adopted homogenate crusher broken Monascus mycelium under normal temperature or low temperature, obtain fermentation homogenate (GFS); Fermentation homogenate, after lyophilize, crosses 80 mesh sieves after crushed, collects garlic red koji fermentation extract and is about 400g, the airtight preservation in shady and cool dry place.
Embodiment 2
A preparation method for garlic red koji fermentation extract, comprises the following steps:
(1) garlic raw material buying is from supermarket, market, filters out the full garlic 500g gone mouldy without damaged, nothing; Through removal of impurities, after removing coat endothelium, weigh 455g, and clean with clear water, drain, garlic clove is evenly laid in porose interlayer pallet, puts into steamer, and steamer is heated to more than 100 DEG C, carries out the ferment treatment 60min that goes out; Adopt fruits and vegetables cooking machine, after broken for the garlic bulblet after the ferment treatment that goes out homogenate 2min, obtain deactivating enzyme homogenate garlic juice;
(2) by following component and massfraction proportioning preparation substratum: garlic 20%, ground rice 2%, glucose 3%, peptone 0.5%, yeast extract 0.5%, glycerine 7%, calcium chloride 0.1%, said components is dissolved after mixing through distilled water and prepares fermention medium stock liquid, gained culture medium raw material liquid is distributed into fermenting container, in 115 DEG C of high-pressure sterilizing pot sterilizing 30min;
(3) sterilizing cooling wild Oryza species aseptic inoculation 1% (be 100% metering with sterilizing wild Oryza species amount) Monascus ruber mould powder (M.ruber), garlic fermention medium stock liquid liquid amount 20%, controlling constant-temperature table temperature is 28 DEG C, shaking speed 180rpm, shaking culture, after 5 days, is collected fermented liquid and is about 2.1kg;
(4) gained fermented liquid is adopted homogenate crusher broken Monascus mycelium under normal temperature or low temperature, obtain fermentation homogenate; Fermentation homogenate, after lyophilize, crosses 100 mesh sieves after crushed, collects garlic red koji fermentation extract and is about 420g, the airtight preservation in shady and cool dry place.
Embodiment 3
A preparation method for garlic red koji fermentation extract, comprises the following steps:
(1) garlic raw material buying is from supermarket, market, filters out the full garlic 500g gone mouldy without damaged, nothing; Through removal of impurities, after removing coat endothelium, weigh 455g, and clean with clear water, drain, add equivalent distilled water, boiling water boiling 40min carries out going out ferment treatment; Adopt fruits and vegetables cooking machine, after broken for the garlic bulblet after the ferment treatment that goes out homogenate 2min, obtain deactivating enzyme homogenate garlic juice;
(2) by following component and massfraction proportioning preparation substratum: garlic 10%, ground rice 2%, glucose 3%, peptone 0.5%, yeast extract 0.5%, glycerine 7%, calcium chloride 0.1%, said components is dissolved after mixing through distilled water and prepares fermention medium stock liquid, gained culture medium raw material liquid is distributed into fermenting container, in 115 DEG C of high-pressure sterilizing pot sterilizing 30min;
(3) sterilizing cooling wild Oryza species aseptic inoculation 0.4% (be 100% metering with sterilizing wild Oryza species amount) Monascus ruber mould powder (M.ruber), garlic fermention medium stock liquid liquid amount 20%, controlling constant-temperature table temperature is 30 DEG C, shaking speed 180rpm, shaking culture, after 5 days, is collected fermented liquid and is about 2kg;
(4) gained fermented liquid is adopted homogenate crusher broken Monascus mycelium under normal temperature or low temperature, obtain fermentation homogenate; Fermentation homogenate, after lyophilize, crosses 90 mesh sieves after crushed, collects garlic red koji fermentation extract and is about 420g, the airtight preservation in shady and cool dry place.
Embodiment 4
A preparation method for garlic red koji fermentation extract, comprises the following steps:
(1) garlic raw material buying is from supermarket, market, filters out the full garlic 500g gone mouldy without damaged, nothing; Through removal of impurities, after removing coat endothelium, weigh 455g, and clean with clear water, drain, garlic clove is evenly laid in porose interlayer pallet, puts into steamer, and steamer is heated to more than 100 DEG C, carries out the ferment treatment 60min that goes out; Adopt fruits and vegetables cooking machine, after broken for the garlic bulblet after the ferment treatment that goes out homogenate 2min, obtain deactivating enzyme homogenate garlic juice;
(2) by following component and massfraction proportioning preparation substratum: garlic 20%, ground rice 2%, glucose 3%, peptone 0.5%, yeast extract 0.5%, glycerine 7%, calcium chloride 0.1%, said components is dissolved after mixing through distilled water and prepares fermention medium stock liquid, gained culture medium raw material liquid is distributed into fermenting container, in 121 DEG C of autoclaving 15min;
(3) sterilizing cooling wild Oryza species aseptic inoculation 5% (be 100% metering with sterilizing wild Oryza species amount) Monascus anka mould pure strain preculture activation solution, garlic fermention medium stock liquid liquid amount 25%, controlling constant-temperature table temperature is 28 DEG C, shaking speed 200rpm, shaking culture, after 7 days, is collected fermented liquid and is about 2.1kg;
(4) gained fermented liquid is adopted homogenate crusher broken Monascus mycelium under normal temperature or low temperature, obtain fermentation homogenate; Fermentation homogenate, after lyophilize, crosses 80 mesh sieves after crushed, collects garlic red koji fermentation extract and is about 425g, the airtight preservation in shady and cool dry place.
Comparative examples 1
Preparation process is with embodiment 1, and the difference of itself and embodiment 1 is only that after Fermentation Condition of Monascus spp, sample liquid is sample 1 (CS 1) in contrast not containing garlic raw material composition in Fermentation Condition of Monascus spp substratum.
Comparative examples 2
Preparation process is with embodiment 1, the difference of itself and embodiment 1 is only that garlic raw material to go out enzyme pre-treatment without heat: garlic raw material such as to add at the water gaging, to go out ferment treatment without heat, directly with the broken homogenate 2min of fruits and vegetables cooking machine sample 2 (CS 2) in contrast, after Fermentation Condition of Monascus spp, sample liquid is sample 3 (CS 3) in contrast.
By the homogenate garlic juice (GS) of gained in above-described embodiment 1, fermentation homogenate (GFS) and the control sample 1 (CS 1) in comparative examples 1, and gained control sample 2 (CS 2) in comparative examples 2, control sample 3 (CS 3) carries out DPPH free radical scavenging activity mensuration, measuring method is: by each laboratory sample liquid after pretreatment, collect clear liquor, get 300 μ L 50mM Tris-HCl damping fluid (pH 7.4) and the mixing of 150 μ L sample pretreatment clear liquors, add 1mL 0.1mM DPPH solution again, after airtight shady place reaction 30min, DMSO/H
2o (1:1, v/v) conduct is to blank photograph, and 517nm measures OD value.DPPH free radical scavenging activity result is obtained by this OD value.DPPH free radical scavenging activity (%) calculation formula: [(OD
blank-OD
sample)/OD
blank] × 100.
As shown in Figure 1, result shows above-mentioned DPPH free radical scavenging activity measurement result, and Fermentation Condition of Monascus spp improves garlic anti-oxidant activity (GFS sample DPPH clearance rate is far longer than GS sample) greatly; Anti-oxidant activity (GFS sample DPPH clearance rate is greater than CS1 sample) can be strengthened containing garlic in substratum; After Grape berry deactivating enzyme garlic is fermented than non-thermal treatment garlic, anti-oxidant activity strengthens (GFS sample DPPH clearance rate is greater than CS3).Through organoleptic analysis, garlic palatability and Peculiar Smell improve greatly.Therefore, as shown in Figure 1, embodiment of the present invention garlic is via after Grape berry passivation allinase, not only the palatability of garlic and product Peculiar Smell improve greatly, anti-oxidant activity (DPPH free radical scavenging activity) have also been obtained great enhancing, the embodiment of the present invention with garlic be main raw material substratum through Fermentation Condition of Monascus spp transform concentrated after, anti-oxidant activity (DPPH free radical scavenging activity) obviously strengthens.
Garlic red koji fermentation extract prepared by the embodiment of the present invention and analysis thereof use result, the present invention has prepared one and has effectively improved peculiar garlic smell, and the garlic red koji fermentation extract product innovation that anti-oxidant activity obviously strengthens, can be applicable to food and health care, medicine etc. are multi-field, prospect can the phase.
The above the specific embodiment of the present invention, does not form limiting the scope of the present invention.Any various other done by technical conceive of the present invention change and distortion accordingly, all should be included in the protection domain of the claims in the present invention.
Claims (10)
1. a preparation method for garlic Fermentation Condition of Monascus spp extract, is characterized in that, comprises the following steps:
(1), after garlic peeling being cleaned, carry out heat and to go out ferment treatment, and carry out fragmentation;
(2) garlic after fragmentation is mixed with culture medium raw material liquid, described culture medium raw material liquid comprises the component of following massfraction: garlic 10 ~ 30%, ground rice 1 ~ 5%, glucose 1 ~ 8%, peptone 0.3 ~ 1%, yeast extract 0.3 ~ 1%, glycerine 0 ~ 10%, calcium chloride 0.05 ~ 0.2%, by gained culture medium raw material liquid mixing bottling, in 115 ~ 121 DEG C of autoclaving 15 ~ 30min;
(3), after sterilizing, by culture medium inoculated monascus specie, and at 20 ~ 40 DEG C, under aerobic conditions, ferment 2 ~ 14 days;
(4), after having fermented, the broken Monascus mycelium of homogenate, obtains the homogenate that ferments, gained is fermented homogenate after lyophilize, pulverize, sieve, obtain garlic Fermentation Condition of Monascus spp extract.
2. preparation method as claimed in claim 1, is characterized in that, in step (1), the described heat ferment treatment that goes out to go out ferment treatment 30 ~ 60min for adopting hot steam or poach mode.
3. preparation method as claimed in claim 1, it is characterized in that, in step (2), described culture medium raw material liquid comprises the component of following massfraction: garlic 20%, ground rice 2%, glucose 3%, peptone 0.5%, yeast extract 0.5%, glycerine 7%, calcium chloride 0.1%.
4. preparation method as claimed in claim 1, is characterized in that, in step (3), the concrete operations of described inoculation monascus specie carry out direct-throwing inoculation for selecting commercialization monascus specie; Or
The purifying monascus list bacterial classification obtained through separation and purification is selected to inoculate, and activated before inoculation, enrichment culture, obtain preculture activation solution.
5. the preparation method as described in claim 1 or 4, it is characterized in that, described monascus specie is that Monascus anka is mould, red monascus, Monascus fulginosus, the monascus that turns white, rust monascus, the combination of one or more that reddens in monascus and monascus parpureus Went.
6. preparation method as claimed in claim 4, it is characterized in that, the liquid amount of described culture medium raw material liquid is account for fermenting container volume 10 ~ 40%;
With the amount of described culture medium raw material liquid for benchmark, when selecting commercialization monascus specie to carry out direct-throwing inoculation, the inoculum size of described monascus specie is 0.1 ~ 2%; When selecting the purifying monascus list bacterial classification obtained through separation and purification to inoculate, the inoculum size of described monascus specie is inoculation 0.5 ~ 10% preculture activation solution.
7. preparation method as claimed in claim 1, it is characterized in that, in step (3), described aerobic conditions realizes in the following way: by substratum constant-temperature shaking culture under 150 ~ 300rpm rotating speed.
8. preparation method as claimed in claim 1, it is characterized in that, in step (4), before described lyophilize, comprise further and fermentation homogenate is carried out vacuum-concentrcted process, the condition of described vacuum-concentrcted process is: temperature 40 ~ 60 DEG C, and vacuum tightness is-0.08 ~-0.1MPa, is concentrated into below at least 1/3 of stoste volume.
9. preparation method as claimed in claim 1, is characterized in that, in step (4), described in the sieve number adopted of sieving be 80 ~ 100 orders.
10. a garlic Fermentation Condition of Monascus spp extract, is characterized in that, is obtained by the preparation method described in any one of claim 1 ~ 9.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108208507A (en) * | 2018-02-02 | 2018-06-29 | 佛山市三水区嘉华化学研究院（普通合伙） | A kind of teenager's boruga and preparation method thereof |
| CN109517740A (en) * | 2018-12-05 | 2019-03-26 | 广东天益生物科技有限公司 | One plant of monascus parpureus Went mutagenic fungi and a kind of water-solubility function red yeast rice and its preparation method and application |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208507A (en) * | 2018-02-02 | 2018-06-29 | 佛山市三水区嘉华化学研究院（普通合伙） | A kind of teenager's boruga and preparation method thereof |
| CN109517740A (en) * | 2018-12-05 | 2019-03-26 | 广东天益生物科技有限公司 | One plant of monascus parpureus Went mutagenic fungi and a kind of water-solubility function red yeast rice and its preparation method and application |
| CN109517740B (en) * | 2018-12-05 | 2020-11-27 | 广东天益生物科技有限公司 | Monascus purpureus mutant strain, water-soluble functional red yeast and preparation method and application thereof |
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Application publication date: 20150429 |