CN105124597A - Preparation method and application of functional monascus-fermented corn bran food - Google Patents
Preparation method and application of functional monascus-fermented corn bran food Download PDFInfo
- Publication number
- CN105124597A CN105124597A CN201510479589.2A CN201510479589A CN105124597A CN 105124597 A CN105124597 A CN 105124597A CN 201510479589 A CN201510479589 A CN 201510479589A CN 105124597 A CN105124597 A CN 105124597A
- Authority
- CN
- China
- Prior art keywords
- monascus
- seed
- culture
- liquid
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000008042 Zea mays Species 0.000 title claims abstract description 208
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 208
- 235000013305 food Nutrition 0.000 title claims abstract description 109
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title abstract description 14
- 235000005822 corn Nutrition 0.000 title abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 179
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 164
- 239000003814 drug Substances 0.000 claims abstract description 140
- 235000013376 functional food Nutrition 0.000 claims abstract description 137
- 238000000855 fermentation Methods 0.000 claims abstract description 94
- 230000004151 fermentation Effects 0.000 claims abstract description 94
- 239000007787 solid Substances 0.000 claims abstract description 75
- 210000004369 blood Anatomy 0.000 claims abstract description 59
- 239000008280 blood Substances 0.000 claims abstract description 59
- 238000000034 method Methods 0.000 claims abstract description 59
- 150000004676 glycans Chemical class 0.000 claims abstract description 48
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 48
- 239000005017 polysaccharide Substances 0.000 claims abstract description 48
- 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 claims abstract description 46
- 229960004844 lovastatin Drugs 0.000 claims abstract description 46
- 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 claims abstract description 46
- 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 claims abstract description 46
- 206010012601 diabetes mellitus Diseases 0.000 claims abstract description 19
- 229940079593 drug Drugs 0.000 claims abstract description 10
- 230000001105 regulatory effect Effects 0.000 claims abstract 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 194
- 235000009973 maize Nutrition 0.000 claims description 194
- 239000001963 growth medium Substances 0.000 claims description 146
- 230000001580 bacterial effect Effects 0.000 claims description 110
- 239000002054 inoculum Substances 0.000 claims description 94
- 238000004040 coloring Methods 0.000 claims description 86
- 239000003795 chemical substances by application Substances 0.000 claims description 84
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 72
- 238000012360 testing method Methods 0.000 claims description 71
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 66
- 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 62
- 239000002609 medium Substances 0.000 claims description 62
- 230000001954 sterilising effect Effects 0.000 claims description 62
- 239000002994 raw material Substances 0.000 claims description 58
- 239000007789 gas Substances 0.000 claims description 51
- 238000011081 inoculation Methods 0.000 claims description 39
- 238000011218 seed culture Methods 0.000 claims description 39
- 239000008103 glucose Substances 0.000 claims description 38
- 229940041514 candida albicans extract Drugs 0.000 claims description 36
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 36
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 36
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 36
- 239000012138 yeast extract Substances 0.000 claims description 36
- 230000000694 effects Effects 0.000 claims description 33
- 238000010899 nucleation Methods 0.000 claims description 31
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 27
- 239000000203 mixture Substances 0.000 claims description 27
- 238000004519 manufacturing process Methods 0.000 claims description 26
- 244000061456 Solanum tuberosum Species 0.000 claims description 23
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 23
- 239000008121 dextrose Substances 0.000 claims description 23
- 201000005577 familial hyperlipidemia Diseases 0.000 claims description 20
- 238000004321 preservation Methods 0.000 claims description 20
- 235000015099 wheat brans Nutrition 0.000 claims description 19
- 238000009098 adjuvant therapy Methods 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 18
- 239000002775 capsule Substances 0.000 claims description 15
- 230000009466 transformation Effects 0.000 claims description 15
- 239000012530 fluid Substances 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 9
- 239000000052 vinegar Substances 0.000 claims description 9
- 235000021419 vinegar Nutrition 0.000 claims description 9
- 244000061458 Solanum melongena Species 0.000 claims description 8
- 150000002632 lipids Chemical class 0.000 claims description 8
- 235000013361 beverage Nutrition 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 235000013618 yogurt Nutrition 0.000 claims description 6
- 241000031003 Monascus ruber Species 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 244000113306 Monascus purpureus Species 0.000 claims description 4
- 235000002322 Monascus purpureus Nutrition 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 241000228212 Aspergillus Species 0.000 claims description 2
- 241000030999 Monascus pilosus Species 0.000 claims description 2
- 239000011347 resin Substances 0.000 claims 4
- 229920005989 resin Polymers 0.000 claims 4
- 239000001888 Peptone Substances 0.000 claims 3
- 108010080698 Peptones Proteins 0.000 claims 3
- 235000019319 peptone Nutrition 0.000 claims 3
- 238000005507 spraying Methods 0.000 claims 3
- 238000001179 sorption measurement Methods 0.000 claims 2
- 238000005406 washing Methods 0.000 claims 2
- 238000010521 absorption reaction Methods 0.000 claims 1
- 230000003068 static effect Effects 0.000 claims 1
- 230000036772 blood pressure Effects 0.000 abstract description 39
- 238000012258 culturing Methods 0.000 abstract description 18
- 239000000049 pigment Substances 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 3
- 208000031226 Hyperlipidaemia Diseases 0.000 abstract 1
- 238000010563 solid-state fermentation Methods 0.000 description 75
- 241000209094 Oryza Species 0.000 description 34
- 235000007164 Oryza sativa Nutrition 0.000 description 34
- 235000009566 rice Nutrition 0.000 description 34
- 239000004615 ingredient Substances 0.000 description 15
- 235000013555 soy sauce Nutrition 0.000 description 12
- 238000003672 processing method Methods 0.000 description 11
- 238000007603 infrared drying Methods 0.000 description 10
- 238000001035 drying Methods 0.000 description 9
- 238000005516 engineering process Methods 0.000 description 9
- 230000006870 function Effects 0.000 description 7
- 229920001353 Dextrin Polymers 0.000 description 6
- 239000004375 Dextrin Substances 0.000 description 6
- 239000012675 alcoholic extract Substances 0.000 description 6
- 102000004139 alpha-Amylases Human genes 0.000 description 6
- 108090000637 alpha-Amylases Proteins 0.000 description 6
- 229940024171 alpha-amylase Drugs 0.000 description 6
- 235000019425 dextrin Nutrition 0.000 description 6
- 238000000605 extraction Methods 0.000 description 6
- 238000004108 freeze drying Methods 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 235000008504 concentrate Nutrition 0.000 description 5
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 230000006872 improvement Effects 0.000 description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 4
- 208000001953 Hypotension Diseases 0.000 description 4
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 4
- 235000015895 biscuits Nutrition 0.000 description 4
- 239000008120 corn starch Substances 0.000 description 4
- 208000021822 hypotensive Diseases 0.000 description 4
- 230000001077 hypotensive effect Effects 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 4
- 238000007619 statistical method Methods 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 229920002488 Hemicellulose Polymers 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 230000037396 body weight Effects 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 238000009413 insulation Methods 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 150000003626 triacylglycerols Chemical class 0.000 description 3
- 241000228245 Aspergillus niger Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- BWLVSYUUKOQICP-FMQUCBEESA-N Yellow OB Chemical compound CC1=CC=CC=C1\N=N\C1=C(N)C=CC2=CC=CC=C12 BWLVSYUUKOQICP-FMQUCBEESA-N 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N acetic acid Substances CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 230000008033 biological extinction Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 238000011088 calibration curve Methods 0.000 description 2
- FAKRSMQSSFJEIM-RQJHMYQMSA-N captopril Chemical compound SC[C@@H](C)C(=O)N1CCC[C@H]1C(O)=O FAKRSMQSSFJEIM-RQJHMYQMSA-N 0.000 description 2
- 229960000830 captopril Drugs 0.000 description 2
- 108010089934 carbohydrase Proteins 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000593 degrading effect Effects 0.000 description 2
- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 208000001848 dysentery Diseases 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000020510 functional beverage Nutrition 0.000 description 2
- 238000005469 granulation Methods 0.000 description 2
- 230000003179 granulation Effects 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 230000000055 hyoplipidemic effect Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 239000013641 positive control Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000010992 reflux Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- 229960003487 xylose Drugs 0.000 description 2
- FGRBYDKOBBBPOI-UHFFFAOYSA-N 10,10-dioxo-2-[4-(N-phenylanilino)phenyl]thioxanthen-9-one Chemical compound O=C1c2ccccc2S(=O)(=O)c2ccc(cc12)-c1ccc(cc1)N(c1ccccc1)c1ccccc1 FGRBYDKOBBBPOI-UHFFFAOYSA-N 0.000 description 1
- TVEXGJYMHHTVKP-UHFFFAOYSA-N 6-oxabicyclo[3.2.1]oct-3-en-7-one Chemical compound C1C2C(=O)OC1C=CC2 TVEXGJYMHHTVKP-UHFFFAOYSA-N 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 241000459479 Capsula Species 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241001264174 Cordyceps militaris Species 0.000 description 1
- 229920002307 Dextran Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 208000007530 Essential hypertension Diseases 0.000 description 1
- 240000008397 Ganoderma lucidum Species 0.000 description 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 101000927799 Homo sapiens Rho guanine nucleotide exchange factor 6 Proteins 0.000 description 1
- 241000581650 Ivesia Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 102100033202 Rho guanine nucleotide exchange factor 6 Human genes 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 229920002494 Zein Polymers 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 210000000981 epithelium Anatomy 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000019601 food appearance Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000003304 gavage Methods 0.000 description 1
- AWUCVROLDVIAJX-UHFFFAOYSA-N glycerol 1-phosphate Chemical compound OCC(O)COP(O)(O)=O AWUCVROLDVIAJX-UHFFFAOYSA-N 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000002808 molecular sieve Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- CTYRPMDGLDAWRQ-UHFFFAOYSA-N phenyl hydrogen sulfate Chemical compound OS(=O)(=O)OC1=CC=CC=C1 CTYRPMDGLDAWRQ-UHFFFAOYSA-N 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 150000004291 polyenes Chemical class 0.000 description 1
- 229940026314 red yeast rice Drugs 0.000 description 1
- 230000001172 regenerating effect Effects 0.000 description 1
- 230000010076 replication Effects 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 description 1
- 238000003836 solid-state method Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000004873 systolic arterial blood pressure Effects 0.000 description 1
- 230000035488 systolic blood pressure Effects 0.000 description 1
- 230000036962 time dependent Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 239000001052 yellow pigment Substances 0.000 description 1
- 239000005019 zein Substances 0.000 description 1
- 229940093612 zein Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a preparation method and application of a functional monascus-fermented corn bran food, and belongs to the fields of biological fermentation and medicines. According to the preparation method and application of the functional monascus-fermented corn bran food, disclosed by the invention, monascus is used as an original strain for culturing liquid by shaking a flask, liquid seeds are subjected to propagation, and solid fermentation is performed on corn bran, so that functional foods containing lovastatin and monascus pigments are obtained. The food contains 10-50mg/g of polysaccharide, 0.5-5mg/g of lovastatin and 0.4-6mg/g of monascus pigments. The functional food prepared by the method disclosed by the invention can be used for producing health care foods capable of regulating blood pressure and blood fat, or extracting active components, namely the polysaccharide, the lovastatin and the monascus pigments, so as to be used for producing medicines for treating hyperlipaemia and diabetes.
Description
Technical field
The present invention relates to technical field of bioengineering, refer in particular to and utilize monascus to adopt active component polysaccharides in solid-fermented technique maize transformation skin, the simultaneously glucide such as starch in degrading maize skin, expands through seed and to cultivate and solid fermentation produces the functional food containing polysaccharide, Lovastatin and monascorubin.
Background technology
Along with the raising of China's expanding economy, living standards of the people and the change of people's dietary structure, what especially high lipid diet was taken in increases, and the incidence of disease of hypertension, high fat of blood and hypertension etc. " three is high " disease rises year by year." three is high " disease has become the national healthy No.1 formidable enemy of impact, every year because the number of " three is high " disease death occupies the first place of various disease death number.Control and prevention " three high ", although Western medicine effect is better, because side effect is large, price is relatively high, not each patient can accept, and therefore Jian sends out the less medicine of better efficacy, side effect and health food has good development prospect.
Monascus has been applied to wine brewing widely, has made vinegar, food color and use as Chinese medicine.Monascus has used over thousands of year in China.Red colouring agent for food, also used as a Chinese medicine is widely used, and is used to yellow rice wine brewage at first.About the medical value of red colouring agent for food, also used as a Chinese medicine, Ming Dynasty's Li Shizhen (1518-1593 A.D.) describes in Compendium of Material Medica: " red colouring agent for food, also used as a Chinese medicine temperature taste is sweet, nontoxic.Main to help digestion, invigorate blood circulation, invigorating the spleen, dry stomach, control dysentery, Xia Shuigu." " book on Chinese herbal medicine will roll up four through solution " description: " red colouring agent for food, also used as a Chinese medicine steams with plain rice and affixes one's name to into redness, has with ying blood the reason that People of the same tastes and habits like to be together; Can rise blood and invigorating the spleen, spleen is good for, be then stomach its rule liquid capable and stomach is dry.Control dysentery person, invigorate blood circulation the merit that helps digestion also to have; Lower water paddy person, temperature reaches the power of the sweet beneficial spleen of liver taste also ... '.Modern medicine study proves that red colouring agent for food, also used as a Chinese medicine has reducing blood lipid, hypotensive, protection liver, antitumor and promote the effect such as bore regenerating.
Maize peel, also known as zein fiber, is the crust of corn kernel, in corn starch processing accessory substance, account for 10% of corn quality.Wherein residual amount of starch is high, and containing more hemicellulose, after hydrolysis, total sugar yield is higher, and report is all about 60% both at home and abroad.The main component of maize peel tissue is cellulose, hemicellulose, lignin and analog thereof, and wherein mainly mountain Arabinose and D-wood sugar are formed hemicellulose.Root efficient liquid phase chromatographic analysis shows, and in the liquid glucose after maize peel hydrolysis, three kinds of main sugar are glucose (24.4%), wood sugar (42.7%), arabinose (25.8%).Corn yellow OB is a kind of natural yellow pigment in maize peel; its main component is that corn yellow OB belongs to polyene pigment and carotenoid; it is a kind of safe, nontoxic and natural plant pigment that nutritive value is very high; have and promote that growth in humans grows, the functions such as life-extending protection vision and epithelial tissue.Although maize peel contains higher value, domesticly mostly maize peel to be used as feed, do not have to develop fully.Patents is not retrieved as keyword using maize peel and monascus, be that keyword can retrieve Patents totally 150 with maize peel, patent " a kind of method improving maize peel coarse polysaccharide extractive rate by fast neutron irradiated technology " (patent No. CN201410155282) discloses a kind of method improving maize peel coarse polysaccharide extractive rate by fast neutron irradiated technology, and corn polysaccharide can be used as health products or feed; (CN201310355310) discloses with maize peel patent " a kind of maize peel is true Ji mushroom planting material of raw material and preparation method thereof " is the method that primary raw material cultivates true Ji mushroom; Patent " mixed enzymolysis maize peel makes health drink " discloses to utilize α-amylase, carbohydrase and protease distribution hydrolysed corn skin to produce the method containing several amino acids beverage; This beverage has beverage vessel and has the effect such as " rubbish ", treatment constipation, lipopenicillinase, step-down, prevention of intestinal courage knurl, skin maintenance in cleaning body.Patent " a kind of extraction of corn bran active polysaccharide " (CN201210541686) discloses the method utilizing maize peel fermentation butyl alcohol co-production dietary fiber; Patent " a kind of edible mushroom solid state fermentation maize pulp makes the method for corn flour " (patent No. CN201210193685) discloses a kind of Ganoderma lucidum and monkey mushroom bacterium fermented maize skin, and this zymotic fluid not only has abundant nutrition but also has containing functions such as anti-oxidant and raising immunity.These patents visible all do not relate to and utilize monascus maize transformation skin, and production reducing blood lipid is hypotensive waits functional food production technology.Utilize maize peel as keyword By consulting literatures, retrieve more than 280 section altogether, but utilizing monascus maize transformation skin to produce hypotensive and blood lipid-lowering medicine has no report.Article " aspergillus niger solid state fermentation and enzymolysis maize peel " (biological processing, 9(2 in 2011)) to report with maize peel be primary raw material, adopts the cellulosic material in the two step method degrading maize skin of aspergillus niger Produced by Solid-state Fermentation enzyme enzymolysis again; Article " utilizes the research of corn skin and grit solid process making vinegar " (China brewages, 2006(7)) to report with corn skin and grit be saccharifying koji raw materials and vinegar brewing raw material! Adopt saccharification limit, limit wine, then acetify technique, the technique of solid state method for vinegar brewing; Paper: " corn starch sugar dreg is that raw material cultivates meter Qu and red colouring agent for food, also used as a Chinese medicine and soy sauce brewing " (Southern Yangtze University 2010 Master's thesis) reports with corn starch sugar dreg is that raw material prepares meter Qu and red colouring agent for food, also used as a Chinese medicine respectively, then by meter Qu and red colouring agent for food, also used as a Chinese medicine mixed fermentation brewing soy sauce, make full use of corn starch sugar dreg on the one hand, produce the meter Qu needed for soy sauce brewing and red colouring agent for food, also used as a Chinese medicine, can greatly reduce soy sauce production cost; On the other hand, sugared slag can be utilized to produce monascorubin, and make monascorubin participate in brewageing of soy sauce, improve the coloring effect of soy sauce.But this paper just improves coloring effect with monascus and does not focus on the synthesis of monascus functional substance.
The present inventor is through deep research, and finding out a kind of is primary raw material with maize peel, expands to cultivate to obtain containing monascus liquid spawn by monascus ruber body fluid state Shaking culture, liquid seeds tank.Utilize this liquid spawn to mix with sterilized maize peel and auxiliary material, divide on solid state fermentation bed, carry out solid state fermentation.The method is different from method part in the past and is: 1. object is different, the patent of application in the past mainly obtains red colouring agent for food, also used as a Chinese medicine, instead of to produce for the purpose of active component function food, the present invention is for the purpose of the functional food produced containing polysaccharide, Lovastatin and monascorubin; 2. the patent before just contains Lovastatin, polysaccharide and monascorubin according to product, infers that it has biological function, and the product that the present invention produces, through strict zoopery and content analysis, confirms the functional food using the technology of the present invention to produce; 3. disclosed in the patent before, scale is all laboratory scale, can its technology be used for industrialization and can't determine, the present inventor, through further investigation and suitability for industrialized production test repeatedly, finds out industrially scalable solid state fermentation and produces red colouring agent for food, also used as a Chinese medicine maize peel functional food technology.Thus no matter from the production object of product, function and industrial production scale, the present invention is different from the content of patent in the past and article report.
Summary of the invention
A kind of liquid spawn provided by the invention expands culture technique and combines with solid state fermentation, take monascus as bacterial classification, maize peel is primary raw material, produce there is hypotensive, hypolipemic function health food for the purpose of, the application technology of red colouring agent for food, also used as a Chinese medicine maize peel functional food production technology and this functional food.
Red colouring agent for food, also used as a Chinese medicine maize peel functional food, is characterized in that this food appearance is for pink is to aubergine, has distinctive fermenting aroma, containing polysaccharide 10-50mg/g, and Lovastatin 0.5-5mg/g, monascorubin 0.4-6mg/g; This food has and to reduce blood pressure significantly and blood fat effect, for the production of functional food or the medicine for the treatment of or adjuvant therapy of diabetes and hyperlipemia.
The present invention provides red colouring agent for food, also used as a Chinese medicine maize peel functional food preparation method on the other hand, carries out according to following step: a. test tube expands to be cultivated: be inoculated in potato dextrose medium by monascus specie and cultivate, obtained monascus test tube slant spore; B. liquid submerged culture: by monascus test tube slant spore inoculating in the shaking flask that liquid submerged culture base is housed, cultivate, obtained liquid shaking bottle bacterial classification; C. first class seed pot seed culture: by liquid shaking bottle strain inoculation to seed tank culture base, cultivate, makes first class seed pot bacterial classification; D. solid fermentation is cultivated: by first class seed pot strain inoculation in fermentation medium, and mix, carry out fermented and cultured, obtained Monascus fermentation broth.
Further improvement, described red colouring agent for food, also used as a Chinese medicine maize peel functional food preparation method comprises the steps:
A. test tube expands cultivation: be inoculated in by monascus specie in potato dextrose medium, after cultivating 3-10d, carry out 1-10 DEG C of preservation at temperature 20-45 DEG C, obtained monascus test tube slant spore; Potato dextrose medium source (Zhu Gejian, Wang Zhengxiang. industrial microorganism experimental technique handbook, 1994:367 page).B. liquid submerged culture: by a ring monascus test tube slant spore inoculating in the 250mL triangular flask that 20-150mL liquid submerged culture base is housed, triangular flask is 50-200 rev/min at rotating speed, under the condition of temperature 20-43 DEG C, 18-86h cultivated by shaking table, makes liquid shaking bottle bacterial classification; The weight of each composition contained by every 1L liquid submerged culture base is: wheat bran 5-20g, glucose 5-20g, rice 1-5g, yeast extract 2-8g, magnesium sulfate 0.01-0.2g, dipotassium hydrogen phosphate 0.01-0.2g; C. first class seed pot seed culture: the volume ratio by inoculum concentration being 1%-20%(liquid shaking bottle bacterial classification and seed tank culture base) by liquid shaking bottle strain inoculation in seed tank culture base, be 20-43 DEG C in temperature, speed of agitator is 50-160 rev/min, throughput is 0.2-1.8:1(volume and the seed tank culture base volume ratio passing into gas per minute) condition under, cultivate 18-50h, make first class seed pot bacterial classification; The weight of each composition contained by every 1L seed tank culture base is: wheat bran 5-20g, glucose 5-20g, rice 1-5g, yeast extract 2-8g, magnesium sulfate 0.01-0.2g, dipotassium hydrogen phosphate 0.01-0.2g; D. solid fermentation is cultivated: be 1-20%(first class seed pot strain liquid volume and the weight ratio of fermentation medium by inoculum concentration) seeding tank bacterial classification and solid fermentation culture medium are mixed, be spread out on solid state fermentation bed, thickness 6-20cm, width 60-120cm, length is not limit.At temperature 20-43 DEG C, throughput be 0.05-0.5:1(per minute pass into gas volume and the solid fermentation weight ratio of cultivating) cultivate 3-15d in solid state fermentation culturing room, obtain monascus maize peel solid state fermentation thing; Solid fermentation culture medium obtains by culture medium raw material is carried out sterilizing, solid fermentation culture medium for the weight of other each compositions that every 100Kg maize peel adds is: rice 5-20Kg, glucose 4-30Kg, yeast extract 2-10Kg, magnesium sulfate 0.01-0.2Kg dipotassium hydrogen phosphate 0.01-0.2Kg, water: 50-150L and maize peel weight and water volume ratio are 0.5-1.5:1.
E. monascus maize peel functional food; Monascus maize peel solid state fermentation thing to constant weight, obtains monascus maize peel functional food through infrared, freezing or heat drying.
The present invention the monascus of red use be the Monascus ruber (Monascusruber) in monascus, purple Monascus (Monascuspurpureu), feathering Monascus (Monascuspilosus), Monascus color aspergillus (Monascusanka) any one,, the maize peel used is cultivation use.
Liquid submerged culture base provided by the present invention and fermentation medium are through 100-130 DEG C of sterilizing 30-120min.
Further improvement, described red colouring agent for food, also used as a Chinese medicine maize peel functional food preparation method comprises the steps:
A. test tube expands cultivation: be inoculated in by monascus specie in potato dextrose medium, after cultivating 3-10d, carry out 1-10 DEG C of preservation at temperature 20-45 DEG C, obtained monascus test tube slant spore; B. liquid submerged culture: by a ring monascus test tube slant spore inoculating in the 250mL triangular flask that 20-150mL liquid submerged culture base is housed, at temperature 20-43 DEG C, be under the condition of 50-200 rev/min at speed of agitator, 18-86h cultivated by shaking table, obtained liquid shaking bottle bacterial classification; C. first class seed pot seed culture: the volume ratio by inoculum concentration being 1%-20%(liquid shaking bottle bacterial classification and seed tank culture base) by liquid shaking bottle strain inoculation in seed tank culture base, be 20-43 DEG C in temperature, speed of agitator is 50-160 rev/min, throughput is 0.2-1.8:1(volume and the seed tank culture base volume ratio passing into gas per minute) condition under, cultivate 18-50h, obtained first class seed pot bacterial classification; D. solid fermentation is cultivated: be 1-20%(first class seed pot strain liquid volume and the weight ratio of fermentation medium by inoculum concentration) seeding tank bacterial classification and solid fermentation culture medium are mixed, be spread out on solid state fermentation bed, thickness 6-20cm, width 60-120cm, length is not limit.At temperature 20-43 DEG C, throughput be 0.05-0.5:1(per minute pass into gas volume and the solid fermentation weight ratio of cultivating) cultivate 3-15d in solid state fermentation culturing room, obtain monascus maize peel solid state fermentation thing;
E. monascus maize peel functional food; Monascus maize peel solid state fermentation thing to constant weight, obtains monascus maize peel functional food through infrared, freezing or heat drying.
The red colouring agent for food, also used as a Chinese medicine maize peel functional food outward appearance obtained by above method, for pink is to aubergine, has distinctive fermenting aroma, containing polysaccharide 10-50mg/g, and Lovastatin 0.5-5mg/g, monascorubin 0.4-6mg/g; This food has and to reduce blood pressure significantly and blood fat effect, for the production of functional food or the medicine for the treatment of or adjuvant therapy of diabetes and hyperlipemia.
Further improvement, described first class seed pot bacterial classification is after secondary seed tank seed culture, carry out solid fermentation cultivation again, described secondary seed tank seed culture technique is: by inoculum concentration be 1-20% by first class seed pot strain inoculation in seed tank culture base, be 20-43 DEG C in temperature, speed of agitator is 50-160 rev/min, and throughput per minute is under the condition of 0.2-1.8:1, cultivate 18-50h, obtained secondary seed tank bacterial classification; Described inoculum concentration is the volume ratio of first class seed pot bacterial classification and liquid submerged culture base; Described throughput is per minutely pass into the volume of gas and the volume ratio of seed tank culture base.
Further improvement, described secondary seed tank bacterial classification is after three grades of seeding tank seed culture, carry out liquid fermentation and culture again, described three grades of seeding tank seed culture techniques are: by inoculum concentration be 1-20% by secondary seed tank strain inoculation in seed tank culture base, at temperature 20-43 DEG C, speed of agitator is 50-160 rev/min, and throughput is under the condition of 0.2-1.8:1, cultivate 18-50h, make three grades of seeding tank bacterial classifications; Described inoculum concentration is the volume ratio of the seed tank culture base of secondary seed tank bacterial classification and three grades of seeding tanks; Described throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute;
The present invention provides with red colouring agent for food, also used as a Chinese medicine functional food for raw material on the other hand, produces the method for other functional foods through following process.These methods comprise after red colouring agent for food, also used as a Chinese medicine maize peel functional food is pulverized directly can be processed into pockaged powder, or is processed into capsule, tablet; Also can be used as other food auxiliary materials and produce the biscuit, bread, electuary, Yoghourt, vermicelli, beverage etc. with aided blood pressure-lowering reducing blood lipid; Or yellow rice wine, Yoghourt, soy sauce, sauce, the vinegar with assisted lowering blood pressure adjusting blood lipid is produced as raw material.
The present invention provide on the other hand a kind of from red colouring agent for food, also used as a Chinese medicine maize peel functional food be the method that reducing blood pressure and blood fat medicine produced by raw material, the method to comprise with red colouring agent for food, also used as a Chinese medicine maize peel functional food of the present invention for raw material, carries out the method extracted using ethanol as extract.
Further improvement, described method comprises the steps:
A) monascus maize peel functional food is pulverized, mix with alcohol, heating and refluxing extraction 2-3 time;
B) alcoholic extract merges Vacuum Concentration to dry;
C) concentrated residue infra-red drying is to constant weight, pulverizes the red colouring agent for food, also used as a Chinese medicine maize peel pharmaceutical raw material obtained containing polysaccharide, Lovastatin and monascorubin;
D) red colouring agent for food, also used as a Chinese medicine maize peel pharmaceutical raw material can be processed into tablet dose and capsule, and this Tablet and Capsula has and reduces blood pressure and reduce blood fat effect significantly.
The method of preferred described production reducing blood pressure and blood fat medicine is
A) monascus maize peel functional food is pulverized, and mixes with the ratio of 60-100% alcohol in 1:10-40,60-90 DEG C of insulation 4-6 hour; Filter, residue mixes with the ratio of 60-100% alcohol in 1:10-40 again, and 60-90 DEG C of insulation 4-6 hour, repeats 2-3 time.
Preferably, described degree of grinding is 20-100 order; Monascus maize peel functional food and alcohol mixed proportion refer in particular to functional food weight and alcohol by volume ratio; 60-100% alcohol refers in particular to volume by volume concentration;
B) alcoholic extract is incorporated in temperature 20-50 DEG C, and Vacuum Concentration is to dry;
C) above-mentioned concentrate infrared drying is to constant weight, and pulverize and obtain containing polysaccharide, Lovastatin and monascorubin raw material medicine, this medicine contains polysaccharide 10-30%, Lovastatin 2-8%, monascorubin 1.5-6%; Can as the material medicine producing reducing blood pressure and blood fat;
Preferably the content of polysaccharide, Lovastatin and monascorubin is mass ratio.
D) drug regimen utilizing above-mentioned raw materials medicine can produce reducing blood pressure and blood fat comprises capsule, tablet.The tablet combined containing these material medicines or capsule have and to reduce blood pressure and blood fat effect.
In order to set forth the material and progress involved by technical scheme of the present invention further, give following examples, but these embodiments do not limit the scope of the invention in any form.
Detailed description of the invention
Polyoses content of the present invention adopts Phenol-sulphate acid method (the Guangdong Cordyceps militaris liquid fermentation such as Yan Wenjuan produces the experiment condition Dalian Polytechnic University journal of exocellular polysaccharide, 2009(2)).Accurately take dextran standards (or glucose) 20mg in 500mL volumetric flask, add water to scale, draw 0.2,0.3,0.4,0.5,0.6,0.7,0.8 and 0.9mL respectively, respectively mend to 1.0mL with distilled water, then add 6% phenol 0.5mL and concentrated sulfuric acid 5.0mL, shake up cooling, room temperature places 20min later in 490nm densitometric, and press same color operation for blank with 2.0mL water, abscissa is polysaccharide micrograms, ordinate is OD value, obtains calibration curve.Precision takes monascus maize peel functional food 1g, and add water 100mL, 100 DEG C of gelatinizations 20 minutes, be cooled to 80 DEG C, add 1mL α-amylase (160,000 units/mL) to liquefy 30 minutes, be cooled to 60 DEG C, add 1mL carbohydrase (20,000 units/mL) saccharification 30 minutes, 100000 molecular sieve filtrations, draw 1mL filtrate, add 6% phenol 0.5mL and concentrated sulfuric acid 5.0mL, shake up cooling, room temperature places 20min later in 490nm densitometric, calculates polyoses content according to calibration curve.
Lovastatin content of the present invention adopts dual-wavelength ultraviolet spectrophotometry to measure: accurately take sample 1g 30mL75% alcohol and repeat extraction 3 times, and extract merges.Centrifugal 10 minutes of 6000rpm, supernatant flows through the chromatographic column of diameter 9mm with 0.5mL/ minute flow velocity, and chromatographic column filler is the 10 grams 100 DEG C activation neutral aluminas of 30 minutes, and overanxious liquid is respectively in 246nm and 254nm place mensuration absorbance A
246and A
254, according to extinction Du Cha ⊿ A
sample=A
246-A
254with the extinction Du Cha ⊿ A that concentration is 1mg/mL standard Lovastatin
standard=A
246-A
254, according to following formulae discovery Lovastatin content
p:
Here n: be extension rate.
Content of monascus pigments method of the present invention measures and measures according to " National Standard of the People's Republic of China's food additives red yeast rice GB4926-85 " method.
The method of the antihypertensive function of product is evaluated in zoopery of the present invention: 32 SHR are divided into 4 groups at random, comprise: model control group, positive drug control group, confession reagent thing low dose group, confession reagent thing high dose group.Often organize 8, wherein blank group gives physiological saline, and positive drug control group gives captopril (Captopril), gives functional food that is low, high dose respectively for reagent thing group group.Method of administration is per os gavage.After the dosage once daily designed, observe the time dependent pressure value of each test group, every big white mouse measures 5 times at every turn, averages, and records its numerical value.Time is respectively 0,2,4,6,8h.The blood pressure determination of essential hypertension big white mouse (SHR) adopts big white mouse tail systolic arterial pressure (systolicbloodpressure, SBP) assay method.Before mensuration, be incubated by big white mouse under 36 DEG C of conditions, measure after stable, each replication 5 times, averages as big white mouse arteria caudalis blood pressure.Experimental result carries out statistical analysis, and compared with model control group, test mouse pressure value is lower than model control group pressure value more than 30%, and statistical analysis error <0.05, thinks to have remarkable hypoglycemic activity.
The hypolipemic function of product is evaluated in zoopery of the present invention: body weight is the SD rat of about 150g, and after adaptability feeds 5 days, administration high lipid food (chow diet: lard: white sugar=5:3:1) is fed 2 months.Nanjing is utilized to build up bio-engineering corporation's kit measurement, phosphoglycerol three ester, total cholesterol level.Phosphoglycerol three ester >3mmol/L, the rat of T-CHOL >10mmol/L is considered to hyperlipemia rat.Hyperlipemia rat is divided into model control group, positive controls and a test group, often organizes mouse 8.Test group is the sample of any one embodiment.Wherein embodiment test dose is 26mL/Kg body weight, positive controls administration Lovastatin, and dosage is 100mg/Kg body weight.Control group gives the distilled water of equivalent, and successive administration is after 28 days, and fasting 5 hours, orbital vein gets blood, triglycerides in serum analysis, the change of T-CHOL value.Experimental result carries out statistical analysis, compared with model control group, test group triglycerides and T-CHOL are respectively lower than the triglycerides of model control group and more than 30% of T-CHOL value, and statistical analysis error <0.05, thinks to have remarkable effect for reducing blood fat.
embodiment 1 one kinds of red colouring agent for food, also used as a Chinese medicine maize peel functional food preparation methods
Described red colouring agent for food, also used as a Chinese medicine maize peel functional food outward appearance be pink to aubergine, there is distinctive fermenting aroma, containing polysaccharide 10-50mg/g, Lovastatin 0.5-5mg/g, monascorubin 0.4-6mg/g; Described red colouring agent for food, also used as a Chinese medicine maize peel functional food take maize peel as primary raw material, and monascus is bacterial strain, prepares through test tube expansion cultivation, liquid submerged culture, seeding tank seed culture and solid fermentation cultivation.
embodiment 2 one kinds of red colouring agent for food, also used as a Chinese medicine maize peel functional food preparation methods
Described method comprises the steps:
A. test tube expands cultivation: be inoculated in by monascus specie in potato dextrose medium, at temperature is 20 DEG C, cultivates 10d, carry out 1 DEG C of preservation, obtained monascus test tube slant spore;
B. liquid submerged culture: by a ring monascus test tube slant spore inoculating in the 250mL triangular flask that 20mL liquid submerged culture base is housed, triangular flask is 50 revs/min at rotating speed, under the condition that temperature is 20 DEG C, 18h cultivated by shaking table, makes liquid shaking bottle bacterial classification; The weight of each composition of raw material wherein contained in every 1L culture medium is: wheat bran 5g, glucose 5g, rice 1g, yeast extract 2g, magnesium sulfate 0.01g, dipotassium hydrogen phosphate 0.01g, culture medium through 100 DEG C, 60min sterilizing.
C. first class seed pot seed culture: by inoculum concentration be 1% by liquid shaking bottle strain inoculation in seed tank culture base, be 20 DEG C in temperature, speed of agitator is 50 revs/min, and throughput is under the condition of 0.2:1, cultivate 18h, make first class seed pot bacterial classification; Wherein inoculum concentration is the volume ratio of liquid shaking bottle bacterial classification and seed tank culture base; Throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute; The culture medium used is same as the culture medium of liquid submerged culture;
D. solid fermentation is cultivated: be 1% seeding tank bacterial classification and solid fermentation culture medium to be mixed by inoculum concentration, and be spread out on solid state fermentation bed, thickness 6cm, width 60cm, length is not limit.Temperature 20 DEG C, throughput is cultivate 3d in 0.05:1 solid state fermentation culturing room, obtains monascus maize peel solid state fermentation thing; Described inoculum concentration is the weight ratio of first class seed pot strain liquid volume and fermentation medium; Described throughput be per minute pass into gas volume and the solid fermentation weight ratio of cultivating.Wherein the adjunct ingredient of solid medium every 100Kg maize peel primary raw material interpolation and the weight of water are: rice 5Kg, glucose 4Kg, yeast extract 2Kg, magnesium sulfate 0.01Kg, dipotassium hydrogen phosphate 0.01Kg, water: 50L and material-water ratio are 0.5:1, culture medium through 100 DEG C, 120min sterilizing.This solid state fermentation thing to constant weight, obtains monascus maize peel functional food through infra-red drying.This functional food outward appearance is pink, has distinctive fermenting aroma, containing polysaccharide 10mg/g, and Lovastatin 0.5mg/g, monascorubin 0.4mg/g; This food has and to reduce blood pressure significantly and blood fat effect, for the production of functional food or the medicine for the treatment of or adjuvant therapy of diabetes and hyperlipemia.
embodiment 3 one kinds of red colouring agent for food, also used as a Chinese medicine maize peel functional food preparation methods
Described method comprises the steps:
A. test tube expands cultivation: be inoculated in by monascus specie in potato dextrose medium, at temperature is 20 DEG C, cultivates 5d, carry out 4 DEG C of preservations, obtained monascus test tube slant spore;
B. liquid submerged culture: by a ring monascus test tube slant spore inoculating in the 250mL triangular flask that 20mL liquid submerged culture base is housed, triangular flask is 80 revs/min at rotating speed, under the condition that temperature is 28 DEG C, 40h cultivated by shaking table, makes liquid shaking bottle bacterial classification; The weight of each composition of raw material wherein contained in every 1L culture medium is wheat bran 5g, glucose 8g, rice 2g, yeast extract 3.5g, magnesium sulfate 0.05g, dipotassium hydrogen phosphate 0.05g, culture medium through 110 DEG C, 50min sterilizing;
C. first class seed pot seed culture: by inoculum concentration be 1% by liquid shaking bottle strain inoculation in seed tank culture base, be 28 DEG C in temperature, speed of agitator is 80 revs/min, and throughput is under the condition of 0.7:1, cultivate 28h, make first class seed pot bacterial classification; Wherein inoculum concentration is the volume ratio of liquid shaking bottle bacterial classification and seed tank culture base; Throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute; The culture medium used is same as the culture medium of liquid submerged culture, culture medium through 110 DEG C, 50min sterilizing;
D. secondary seed tank seed culture: by inoculum concentration be 1% by first class seed pot strain inoculation in secondary seed tank culture medium, be 28 DEG C in temperature, speed of agitator is 80 revs/min, and throughput is under the condition of 0.7:1, cultivate 28h, make first class seed pot bacterial classification; Wherein inoculum concentration is the volume ratio of liquid shaking bottle bacterial classification and seed tank culture base; Throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute; The culture medium used is same as the culture medium of liquid submerged culture, culture medium through 110 DEG C, 50min sterilizing;
E. solid fermentation is cultivated: be 1% seeding tank bacterial classification and solid fermentation culture medium to be mixed by inoculum concentration, and be spread out on solid state fermentation bed, thickness 9cm, width 90cm, length is not limit.Temperature 31 DEG C, throughput is cultivate 9d in 0.3:1 solid state fermentation culturing room, obtains monascus maize peel solid state fermentation thing; Described inoculum concentration is the weight ratio of first class seed pot strain liquid volume and fermentation medium; Described throughput be per minute pass into gas volume and the solid fermentation weight ratio of cultivating.Wherein the adjunct ingredient of solid medium every 100Kg maize peel primary raw material interpolation and the weight of water are: rice 5Kg, glucose 17Kg, yeast extract 6Kg, magnesium sulfate 0.1Kg, dipotassium hydrogen phosphate 0.1Kg, water 100L and material-water ratio are 1:1, culture medium through 110 DEG C, 110min sterilizing.This solid state fermentation thing to constant weight, obtains monascus maize peel functional food through freeze drying.This functional food outward appearance is pink, has distinctive fermenting aroma, containing polysaccharide 30mg/g, and Lovastatin 2.5mg/g, monascorubin 3.2mg/g; This food has and to reduce blood pressure significantly and blood fat effect, for the production of functional food or the medicine for the treatment of or adjuvant therapy of diabetes and hyperlipemia.
embodiment 4 one kinds of red colouring agent for food, also used as a Chinese medicine maize peel functional food preparation methods
Described method comprises the steps:
A. test tube expands cultivation: be inoculated in by monascus specie in potato dextrose medium, at temperature is 20 DEG C, cultivates 3d, carry out 8 DEG C of preservations, obtained monascus test tube slant spore;
B. liquid submerged culture: by a ring monascus test tube slant spore inoculating in the 250mL triangular flask that 20mL liquid submerged culture base is housed, triangular flask is 120 revs/min at rotating speed, under the condition that temperature is 36 DEG C, 60h cultivated by shaking table, makes liquid shaking bottle bacterial classification; The weight of each composition of raw material wherein contained in every 1L culture medium is wheat bran 5g, glucose 12g, rice 3g, yeast extract 5g, magnesium sulfate 0.1g, dipotassium hydrogen phosphate 0.1g, culture medium through 120 DEG C, 40min sterilizing;
C. first class seed pot seed culture: by inoculum concentration be 1% by liquid shaking bottle strain inoculation in seed tank culture base, be 36 DEG C in temperature, speed of agitator is 120 revs/min, and throughput is under the condition of 1.3:1, cultivate 39h, make first class seed pot bacterial classification; Wherein inoculum concentration is the volume ratio of liquid shaking bottle bacterial classification and seed tank culture base; Throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute; The culture medium used is same as the culture medium of liquid submerged culture, culture medium through 120 DEG C, 40min sterilizing;
D. secondary seed tank seed culture: by inoculum concentration be 1% by first class seed pot strain inoculation in secondary seed tank culture medium, be 36 DEG C in temperature, speed of agitator is 120 revs/min, and throughput is under the condition of 1.3:1, cultivate 39h, make first class seed pot bacterial classification; Wherein inoculum concentration is the volume ratio of liquid shaking bottle bacterial classification and seed tank culture base; Throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute; The culture medium used is same as the culture medium of liquid submerged culture, culture medium through 120 DEG C, 40min sterilizing;
E. three grades of seeding tank seed culture: by inoculum concentration be 1% by secondary seed tank strain inoculation in three grades of seed tank culture bases, be 36 DEG C in temperature, speed of agitator is 120 revs/min, and throughput is under the condition of 1.3:1, cultivate 39h, make first class seed pot bacterial classification; Wherein inoculum concentration is the volume ratio of liquid shaking bottle bacterial classification and seed tank culture base; Throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute; The culture medium used is same as the culture medium of liquid submerged culture, culture medium through 120 DEG C, 40min sterilizing;
F. solid fermentation is cultivated: be 1% seeding tank bacterial classification and solid fermentation culture medium to be mixed by inoculum concentration, and be spread out on solid state fermentation bed, thickness 12cm, width 120cm, length is not limit.Temperature 43 DEG C, throughput is cultivate 15d in 0.5:1 solid state fermentation culturing room, obtains monascus maize peel solid state fermentation thing; Described inoculum concentration is the weight ratio of first class seed pot strain liquid volume and fermentation medium; Described throughput be per minute pass into gas volume and the solid fermentation weight ratio of cultivating.Wherein the adjunct ingredient of solid medium every 100Kg maize peel primary raw material interpolation and the weight of water are: rice 5Kg, glucose 30Kg, yeast extract 10Kg, magnesium sulfate 0.2Kg, dipotassium hydrogen phosphate 0.2Kg, water 150L and material-water ratio are 1.5:1, culture medium through 120 DEG C, 100min sterilizing.This solid state fermentation thing to constant weight, obtains monascus maize peel functional food through heat drying.This functional food outward appearance is pink, has distinctive fermenting aroma, containing polysaccharide 50mg/g, and Lovastatin 5mg/g, monascorubin 6mg/g; This food has and to reduce blood pressure significantly and blood fat effect, for the production of functional food or the medicine for the treatment of or adjuvant therapy of diabetes and hyperlipemia.
embodiment 5 one kinds of red colouring agent for food, also used as a Chinese medicine maize peel functional food preparation methods
Described method comprises the steps:
A. test tube expands cultivation: be inoculated in by monascus specie in potato dextrose medium, at temperature is 20 DEG C, cultivates 3d, carry out 10 DEG C of preservations, obtained monascus test tube slant spore;
B. liquid submerged culture: by a ring monascus test tube slant spore inoculating in the 250mL triangular flask that 20mL liquid submerged culture base is housed, triangular flask is 160 revs/min at rotating speed, under the condition that temperature is 43 DEG C, 86h cultivated by shaking table, makes liquid shaking bottle bacterial classification; The weight of each composition of raw material wherein contained in every 1L culture medium is wheat bran 5g, glucose 16g, rice 4g, yeast extract 6.5g, magnesium sulfate 0.15g, dipotassium hydrogen phosphate 0.15g, culture medium through 130 DEG C, 30min sterilizing;
C. first class seed pot seed culture: by inoculum concentration be 7% by liquid shaking bottle strain inoculation in seed tank culture base, be 20 DEG C in temperature, speed of agitator is 80 revs/min, and throughput is under the condition of 1.3:1, cultivate 50h, make first class seed pot bacterial classification; Wherein inoculum concentration is the volume ratio of liquid shaking bottle bacterial classification and seed tank culture base; Throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute; The culture medium used is same as the culture medium of liquid submerged culture, culture medium through 130 DEG C, 30min sterilizing;
D. solid fermentation is cultivated: be 6% seeding tank bacterial classification and solid fermentation culture medium to be mixed by inoculum concentration, and be spread out on solid state fermentation bed, thickness 8cm, width 90cm, length is not limit.Temperature 37 DEG C, throughput is cultivate 3d in 0.5:1 solid state fermentation culturing room, obtains monascus maize peel solid state fermentation thing; Described inoculum concentration is the weight ratio of first class seed pot strain liquid volume and fermentation medium; Described throughput be per minute pass into gas volume and the solid fermentation weight ratio of cultivating.Wherein the adjunct ingredient of solid medium every 100Kg maize peel primary raw material interpolation and the weight of water are: rice 8Kg, glucose 10Kg, yeast extract 6Kg, magnesium sulfate 0.15Kg, dipotassium hydrogen phosphate 0.15Kg, water 50L and material-water ratio are 0.5:1, culture medium through 130 DEG C, 90min sterilizing.This solid state fermentation thing to constant weight, obtains monascus maize peel functional food through heat drying.This functional food outward appearance is pink, has distinctive fermenting aroma, containing polysaccharide 38.5mg/g, and Lovastatin 4.4mg/g, monascorubin 5.8mg/g; This food has and to reduce blood pressure significantly and blood fat effect, for the production of functional food or the medicine for the treatment of or adjuvant therapy of diabetes and hyperlipemia.
embodiment 6 one kinds of red colouring agent for food, also used as a Chinese medicine maize peel functional food preparation methods
Described method comprises the steps:
A. test tube expands cultivation: be inoculated in by monascus specie in potato dextrose medium, at temperature is 30 DEG C, cultivates 10d, carry out 1 DEG C of preservation, obtained monascus test tube slant spore;
B. liquid submerged culture: by a ring monascus test tube slant spore inoculating in the 250mL triangular flask that 60mL liquid submerged culture base is housed, triangular flask is 50 revs/min at rotating speed, under the condition that temperature is 28 DEG C, 60h cultivated by shaking table, makes liquid shaking bottle bacterial classification; The weight of each composition of raw material wherein contained in every 1L culture medium is wheat bran 20g, glucose 20g, rice 5g yeast extract 8g, magnesium sulfate 0.2g, dipotassium hydrogen phosphate 0.2g, culture medium through 100 DEG C, 60min sterilizing;
C. first class seed pot seed culture: by inoculum concentration be 7% by liquid shaking bottle strain inoculation in seed tank culture base, be 28 DEG C in temperature, speed of agitator is 50 revs/min, and throughput is under the condition of 1.8:1, cultivate 18-50h, make first class seed pot bacterial classification; Wherein inoculum concentration is the volume ratio of liquid shaking bottle bacterial classification and seed tank culture base; Throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute; The culture medium used is same as the culture medium of liquid submerged culture, culture medium through 100 DEG C, 60min sterilizing;
D. secondary seed tank seed culture: by inoculum concentration be 7% by first class seed pot strain inoculation in secondary seed tank culture medium, be 28 DEG C in temperature, speed of agitator is 50 revs/min, and throughput is under the condition of 1.8:1, cultivate 18-50h, make first class seed pot bacterial classification; Wherein inoculum concentration is the volume ratio of liquid shaking bottle bacterial classification and seed tank culture base; Throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute; The culture medium used is same as the culture medium of liquid submerged culture, culture medium through 100 DEG C, 60min sterilizing;
E. solid fermentation is cultivated: be 6% seeding tank bacterial classification and solid fermentation culture medium to be mixed by inoculum concentration, and be spread out on solid state fermentation bed, thickness 11cm, width 120cm, length is not limit.Temperature 20 DEG C, throughput is cultivate 9d in 0.15:1 solid state fermentation culturing room, obtains monascus maize peel solid state fermentation thing; Described inoculum concentration is the weight ratio of first class seed pot strain liquid volume and fermentation medium; Described throughput be per minute pass into gas volume and the solid fermentation weight ratio of cultivating.Wherein the adjunct ingredient of solid medium every 100Kg maize peel primary raw material interpolation and the weight of water are: rice 8Kg, glucose 24Kg, yeast extract 10Kg, magnesium sulfate 0.01Kg, dipotassium hydrogen phosphate 0.01Kg, water 100L and material-water ratio are 1:1,, culture medium through 100 DEG C, 130min sterilizing.This solid state fermentation thing to constant weight, obtains monascus maize peel functional food through freeze drying.This functional food outward appearance is red, has distinctive fermenting aroma, containing polysaccharide 15mg/g, and Lovastatin 2.8mg/g, monascorubin 5.8mg/g; This food has and to reduce blood pressure significantly and blood fat effect, for the production of functional food or the medicine for the treatment of or adjuvant therapy of diabetes and hyperlipemia.
embodiment 7 one kinds of red colouring agent for food, also used as a Chinese medicine maize peel functional food preparation methods
Described method comprises the steps:
A. test tube expands cultivation: be inoculated in by monascus specie in potato dextrose medium, at temperature is 43 DEG C, cultivates 10d, carry out 1 DEG C of preservation, obtained monascus test tube slant spore;
B. liquid submerged culture: by a ring monascus test tube slant spore inoculating in the 250mL triangular flask that 60mL liquid submerged culture base is housed, triangular flask is 80 revs/min at rotating speed, under the condition that temperature is 20 DEG C, 86h cultivated by shaking table, makes liquid shaking bottle bacterial classification; The weight of each composition of raw material wherein contained in every 1L culture medium is: wheat bran 9g, glucose 8g, rice 1g, yeast extract 5g, magnesium sulfate 0.15g, dipotassium hydrogen phosphate 0.2g, culture medium through 110 DEG C, 70min sterilizing;
C. first class seed pot seed culture: by inoculum concentration be 7% by liquid shaking bottle strain inoculation in seed tank culture base, be 36 DEG C in temperature, speed of agitator is 160 revs/min, and throughput is under the condition of 0.2:1, cultivate 28h, make first class seed pot bacterial classification; Wherein inoculum concentration is the volume ratio of liquid shaking bottle bacterial classification and seed tank culture base; Throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute; The culture medium used is same as the culture medium of liquid submerged culture, culture medium through 110 DEG C, 50min sterilizing;
D. secondary seed tank seed culture: by inoculum concentration be 7% by first class seed pot strain inoculation in secondary seed tank culture medium, be 36 DEG C in temperature, speed of agitator is 160 revs/min, and throughput is under the condition of 0.2:1, cultivate 28h, make first class seed pot bacterial classification; Wherein inoculum concentration is the volume ratio of liquid shaking bottle bacterial classification and seed tank culture base; Throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute; The culture medium used is same as the culture medium of liquid submerged culture, culture medium through 110 DEG C, 50min sterilizing;
E. three grades of seeding tank seed culture: by inoculum concentration be 7% by secondary seed tank strain inoculation in three grades of seed tank culture bases, be 36 DEG C in temperature, speed of agitator is 160 revs/min, and throughput is under the condition of 0.2:1, cultivate 28h, make first class seed pot bacterial classification; Wherein inoculum concentration is the volume ratio of liquid shaking bottle bacterial classification and seed tank culture base; Throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute; The culture medium used is same as the culture medium of liquid submerged culture, culture medium through 110 DEG C, 50min sterilizing;
F. solid fermentation is cultivated: be 11% seeding tank bacterial classification and solid fermentation culture medium to be mixed by inoculum concentration, and be spread out on solid state fermentation bed, thickness 6cm, width 90cm, length is not limit.Temperature 43 DEG C, throughput is cultivate 12d in 0.15:1 solid state fermentation culturing room, obtains monascus maize peel solid state fermentation thing; Described inoculum concentration is the weight ratio of first class seed pot strain liquid volume and fermentation medium; Described throughput be per minute pass into gas volume and the solid fermentation weight ratio of cultivating.Wherein the adjunct ingredient of solid medium every 100Kg maize peel primary raw material interpolation and the weight of water are: rice 12Kg, glucose 4Kg, yeast extract 6Kg, magnesium sulfate 0.2Kg, dipotassium hydrogen phosphate 0.2Kg, water 125L and material-water ratio are 1.25:1,, culture medium through 110 DEG C, 120min sterilizing.This solid state fermentation thing to constant weight, obtains monascus maize peel functional food through infra-red drying.This functional food outward appearance is red, has distinctive fermenting aroma, containing polysaccharide 30mg/g, and Lovastatin 4.9mg/g, monascorubin 0.6mg/g; This food has and to reduce blood pressure significantly and blood fat effect, for the production of functional food or the medicine for the treatment of or adjuvant therapy of diabetes and hyperlipemia.
embodiment 8 one kinds of red colouring agent for food, also used as a Chinese medicine maize peel functional food preparation methods
Described method comprises the steps:
A. test tube expands cultivation: be inoculated in by monascus specie in potato dextrose medium, at temperature is 22 DEG C, cultivates 5d, carry out 4 DEG C of preservations, obtained monascus test tube slant spore;
B. liquid submerged culture: by a ring monascus test tube slant spore inoculating in the 250mL triangular flask that 60mL liquid submerged culture base is housed, triangular flask is 120 revs/min at rotating speed, under the condition that temperature is 43 DEG C, 18h cultivated by shaking table, makes liquid shaking bottle bacterial classification; The weight of each composition of raw material wherein contained in every 1L culture medium is: wheat bran 9g, glucose 12g, rice 2g, yeast extract 6.5g, magnesium sulfate 0.2g, dipotassium hydrogen phosphate 0.01g, culture medium through 120 DEG C, 40min sterilizing;
C. first class seed pot seed culture: by inoculum concentration be 7% by liquid shaking bottle strain inoculation in seed tank culture base, be 43 DEG C in temperature, speed of agitator is 120 revs/min, and throughput is under the condition of 0.7:1, cultivate 18h, make first class seed pot bacterial classification; Wherein inoculum concentration is the volume ratio of liquid shaking bottle bacterial classification and seed tank culture base; Throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute; The culture medium used is same as the culture medium of liquid submerged culture, culture medium through 120 DEG C, 40min sterilizing; ;
D. solid fermentation is cultivated: be 11% seeding tank bacterial classification and solid fermentation culture medium to be mixed by inoculum concentration, and be spread out on solid state fermentation bed, thickness 9cm, width 120cm, length is not limit.Temperature 26 DEG C, throughput is cultivate 3d in 0.4:1 solid state fermentation culturing room, obtains monascus maize peel solid state fermentation thing; Described inoculum concentration is the weight ratio of first class seed pot strain liquid volume and fermentation medium; Described throughput be per minute pass into gas volume and the solid fermentation weight ratio of cultivating.Wherein the adjunct ingredient of solid medium every 100Kg maize peel primary raw material interpolation and the weight of water are: rice 12Kg, glucose 17Kg, yeast extract 10Kg, magnesium sulfate 0.05Kg, dipotassium hydrogen phosphate 0.05Kg, water 50L and material-water ratio are 0.5:1, culture medium through 120 DEG C, 100min sterilizing.This solid state fermentation thing to constant weight, obtains monascus maize peel functional food through infra-red drying.This functional food outward appearance is red, has distinctive fermenting aroma, containing polysaccharide 27mg/g, and Lovastatin 1.1mg/g, monascorubin 9.3mg/g; This food has and to reduce blood pressure significantly and blood fat effect, for the production of functional food or the medicine for the treatment of or adjuvant therapy of diabetes and hyperlipemia.
embodiment 9 one kinds of red colouring agent for food, also used as a Chinese medicine maize peel functional food preparation methods
Described method comprises the steps:
A. test tube expands cultivation: be inoculated in by monascus specie in potato dextrose medium, at temperature is 33 DEG C, cultivates 5d, carry out 4 DEG C of preservations, obtained monascus test tube slant spore;
B. liquid submerged culture: by a ring monascus test tube slant spore inoculating in the 250mL triangular flask that 60mL liquid submerged culture base is housed, triangular flask is 160 revs/min at rotating speed, under the condition that temperature is 36 DEG C, 40h cultivated by shaking table, makes liquid shaking bottle bacterial classification; The weight of each composition of raw material wherein contained in every 1L culture medium is: wheat bran 16g, glucose 16g, rice 3g, yeast extract 8g, magnesium sulfate 0.01g, dipotassium hydrogen phosphate 0.05g, culture medium through 130 DEG C, 30min sterilizing; ;
C. first class seed pot seed culture: by inoculum concentration be 14% by liquid shaking bottle strain inoculation in seed tank culture base, be 20 DEG C in temperature, speed of agitator is 120 revs/min, and throughput is under the condition of 1.8:1, cultivate 28h, make first class seed pot bacterial classification; Wherein inoculum concentration is the volume ratio of liquid shaking bottle bacterial classification and seed tank culture base; Throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute; The culture medium used is same as the culture medium of liquid submerged culture, culture medium through 130 DEG C, 30min sterilizing;
D. solid fermentation is cultivated: be 11% seeding tank bacterial classification and solid fermentation culture medium to be mixed by inoculum concentration, and be spread out on solid state fermentation bed, thickness 11cm, width 60cm, length is not limit.Temperature 31 DEG C, throughput is cultivate 6d in 0.5:1 solid state fermentation culturing room, obtains monascus maize peel solid state fermentation thing; Described inoculum concentration is the weight ratio of first class seed pot strain liquid volume and fermentation medium; Described throughput be per minute pass into gas volume and the solid fermentation weight ratio of cultivating.Wherein the adjunct ingredient of solid medium every 100Kg maize peel primary raw material interpolation and the weight of water are: rice 12Kg, glucose 30Kg, yeast extract 4Kg, magnesium sulfate 0.15Kg, dipotassium hydrogen phosphate 0.15Kg, water 100L and material-water ratio are 1:1, culture medium through 130 DEG C, 30min sterilizing; This solid state fermentation thing to constant weight, obtains monascus maize peel functional food through infra-red drying.This functional food outward appearance is aubergine, has distinctive fermenting aroma, containing polysaccharide 18.5mg/g, and Lovastatin 4.9mg/g, monascorubin 4mg/g; This food has and to reduce blood pressure significantly and blood fat effect, for the production of functional food or the medicine for the treatment of or adjuvant therapy of diabetes and hyperlipemia.
embodiment 10 1 kinds of red colouring agent for food, also used as a Chinese medicine maize peel functional food preparation methods
Described method comprises the steps:
A. test tube expands cultivation: be inoculated in by monascus specie in potato dextrose medium, at temperature is 43 DEG C, cultivates 5d, carry out 4 DEG C of preservations, obtained monascus test tube slant spore;
B. liquid submerged culture: by a ring monascus test tube slant spore inoculating in the 250mL triangular flask that 100mL liquid submerged culture base is housed, triangular flask is 50 revs/min at rotating speed, under the condition that temperature is 36 DEG C, 86h cultivated by shaking table, makes liquid shaking bottle bacterial classification; The weight of each composition of raw material wherein contained in every 1L culture medium is: wheat bran 9g, glucose 20g, rice 4g, yeast extract 2g, magnesium sulfate 0.05g, dipotassium hydrogen phosphate 0.1g, culture medium through 100 DEG C, 80min sterilizing;
C. first class seed pot seed culture: by inoculum concentration be 14% by liquid shaking bottle strain inoculation in seed tank culture base, be 28 DEG C in temperature, speed of agitator is 160 revs/min, and throughput is under the condition of 1.3:1, cultivate 18h, make first class seed pot bacterial classification; Wherein inoculum concentration is the volume ratio of liquid shaking bottle bacterial classification and seed tank culture base; Throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute; The culture medium used is same as the culture medium of liquid submerged culture, culture medium through 100 DEG C, 80min sterilizing;
D. solid fermentation is cultivated: be 11% seeding tank bacterial classification and solid fermentation culture medium to be mixed by inoculum concentration, and be spread out on solid state fermentation bed, thickness 12cm, width 75cm, length is not limit.Temperature 37 DEG C, throughput is cultivate 9d in 0.05:1 solid state fermentation culturing room, obtains monascus maize peel solid state fermentation thing; Described inoculum concentration is the weight ratio of first class seed pot strain liquid volume and fermentation medium; Described throughput be per minute pass into gas volume and the solid fermentation weight ratio of cultivating.Wherein the adjunct ingredient of solid medium every 100Kg maize peel primary raw material interpolation and the weight of water are: rice 16Kg, glucose 4Kg, yeast extract 8Kg, magnesium sulfate 0.05Kg, dipotassium hydrogen phosphate 0.05Kg, water 100L and material-water ratio are 1:1,, culture medium through 100 DEG C, 130min sterilizing.This solid state fermentation thing to constant weight, obtains monascus maize peel functional food through freeze drying.This functional food outward appearance is aubergine, has distinctive fermenting aroma, containing polysaccharide 30mg/g, and Lovastatin 0.5mg/g, monascorubin 60mg/g; This food has and to reduce blood pressure significantly and blood fat effect, for the production of functional food or the medicine for the treatment of or adjuvant therapy of diabetes and hyperlipemia.
embodiment 11 1 kinds of red colouring agent for food, also used as a Chinese medicine maize peel functional food preparation methods
Described method comprises the steps:
A. test tube expands cultivation: be inoculated in by monascus specie in potato dextrose medium, at temperature is 21 DEG C, cultivates 3d, carry out 8 DEG C of preservations, obtained monascus test tube slant spore;
B. liquid submerged culture: by a ring monascus test tube slant spore inoculating in the 250mL triangular flask that 100mL liquid submerged culture base is housed, triangular flask is 80 revs/min at rotating speed, under the condition that temperature is 43 DEG C, 60h cultivated by shaking table, makes liquid shaking bottle bacterial classification; The weight of each composition of raw material wherein contained in every 1L culture medium is: wheat bran 16g, glucose 5g, rice 5g, yeast extract 3.5g, magnesium sulfate 0.1g, dipotassium hydrogen phosphate 0.15g; Culture medium through 110 DEG C, 70min sterilizing.
C. first class seed pot seed culture: by inoculum concentration be 14% by liquid shaking bottle strain inoculation in seed tank culture base, be 36 DEG C in temperature, speed of agitator is 50 revs/min, and throughput is under the condition of 0.7:1, cultivate 50h, make first class seed pot bacterial classification; Wherein inoculum concentration is the volume ratio of liquid shaking bottle bacterial classification and seed tank culture base; Throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute; The culture medium used is same as the culture medium of liquid submerged culture, culture medium through 110 DEG C, 70min sterilizing;
D. solid fermentation is cultivated: be 16% seeding tank bacterial classification and solid fermentation culture medium to be mixed by inoculum concentration, and be spread out on solid state fermentation bed, thickness 6cm, width 105cm, length is not limit.Temperature 26 DEG C, throughput is cultivate 9d in 0.5:1 solid state fermentation culturing room, obtains monascus maize peel solid state fermentation thing; Described inoculum concentration is the weight ratio of first class seed pot strain liquid volume and fermentation medium; Described throughput be per minute pass into gas volume and the solid fermentation weight ratio of cultivating.Wherein the adjunct ingredient of solid medium every 100Kg maize peel primary raw material interpolation and the weight of water are: rice 16Kg, glucose 17Kg, yeast extract 2Kg, magnesium sulfate 0.15Kg, dipotassium hydrogen phosphate 0.15Kg, water 150L and material-water ratio are 1.5:1, culture medium through 110 DEG C, 120min sterilizing.This solid state fermentation thing to constant weight, obtains monascus maize peel functional food through freeze drying.This functional food outward appearance is aubergine, has distinctive fermenting aroma, containing polysaccharide 50mg/g, and Lovastatin 2.5mg/g, monascorubin 0.4mg/g; This food has and to reduce blood pressure significantly and blood fat effect, for the production of functional food or the medicine for the treatment of or adjuvant therapy of diabetes and hyperlipemia.
embodiment 12 1 kinds of red colouring agent for food, also used as a Chinese medicine maize peel functional food preparation methods
Described method comprises the steps:
A. test tube expands cultivation: be inoculated in by monascus specie in potato dextrose medium, at temperature is 36 DEG C, cultivates 3d, carry out 10 DEG C of preservations, obtained monascus test tube slant spore;
B. liquid submerged culture: by a ring monascus test tube slant spore inoculating in the 250mL triangular flask that 100mL liquid submerged culture base is housed, triangular flask is 120 revs/min at rotating speed, under the condition that temperature is 20 DEG C, 40h cultivated by shaking table, makes liquid shaking bottle bacterial classification; The weight of each composition of raw material wherein contained in every 1L culture medium is: wheat bran 12g, glucose 16g, rice 1g, yeast extract 2g, magnesium sulfate 0.05g, dipotassium hydrogen phosphate 0.15g, culture medium through 120 DEG C, 40min sterilizing;
C. first class seed pot seed culture: by inoculum concentration be 14% by liquid shaking bottle strain inoculation in seed tank culture base, be 43 DEG C in temperature, speed of agitator is 80 revs/min, and throughput is under the condition of 0.2:1, cultivate 39h, make first class seed pot bacterial classification; Wherein inoculum concentration is the volume ratio of liquid shaking bottle bacterial classification and seed tank culture base; Throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute; The culture medium used is same as the culture medium of liquid submerged culture, culture medium through 120 DEG C, 40min sterilizing;
D. solid fermentation is cultivated: be 16% seeding tank bacterial classification and solid fermentation culture medium to be mixed by inoculum concentration, and be spread out on solid state fermentation bed, thickness 8cm, width 120cm, length is not limit.Temperature 31 DEG C, throughput is cultivate 12d in 0.05:1 solid state fermentation culturing room, obtains monascus maize peel solid state fermentation thing; Described inoculum concentration is the weight ratio of first class seed pot strain liquid volume and fermentation medium; Described throughput be per minute pass into gas volume and the solid fermentation weight ratio of cultivating.Wherein the adjunct ingredient of solid medium every 100Kg maize peel primary raw material interpolation and the weight of water are: rice 16Kg, glucose 24Kg, yeast extract 4Kg, magnesium sulfate 0.2Kg, dipotassium hydrogen phosphate 0.2Kg, water 50L and material-water ratio are 0.5:1, culture medium through 120 DEG C, 100min sterilizing.This solid state fermentation thing to constant weight, obtains monascus maize peel functional food through freeze drying.This functional food outward appearance is pink, has distinctive fermenting aroma, containing polysaccharide 10mg/g, and Lovastatin 0.5mg/g, monascorubin 0.4mg/g; This food has and to reduce blood pressure significantly and blood fat effect, for the production of functional food or the medicine for the treatment of or adjuvant therapy of diabetes and hyperlipemia.
embodiment 13 1 kinds of red colouring agent for food, also used as a Chinese medicine maize peel functional food preparation methods
Described method comprises the steps:
A. test tube expands cultivation: be inoculated in by monascus specie in potato dextrose medium, at temperature is 44 DEG C, cultivates 4d, carry out 9 DEG C of preservations, obtained monascus test tube slant spore;
B. liquid submerged culture: by a ring monascus test tube slant spore inoculating in the 250mL triangular flask that 100mL liquid submerged culture base is housed, triangular flask is 160 revs/min at rotating speed, under the condition that temperature is 28 DEG C, 18h cultivated by shaking table, makes liquid shaking bottle bacterial classification; The weight of each composition of raw material wherein contained in every 1L culture medium is: wheat bran 12g, glucose 16g, rice 2g, yeast extract 2g, magnesium sulfate 0.15g, dipotassium hydrogen phosphate 0.01g, culture medium through 130 DEG C, 30min sterilizing;
C. first class seed pot seed culture: by inoculum concentration be 20% by liquid shaking bottle strain inoculation in seed tank culture base, be 20 DEG C in temperature, speed of agitator is 160 revs/min, and throughput is under the condition of 0.7:1, cultivate 39h, make first class seed pot bacterial classification; Wherein inoculum concentration is the volume ratio of liquid shaking bottle bacterial classification and seed tank culture base; Throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute; The culture medium used is same as the culture medium of liquid submerged culture, culture medium through 120 DEG C, 40min sterilizing;
D. solid fermentation is cultivated: be 16% seeding tank bacterial classification and solid fermentation culture medium to be mixed by inoculum concentration, and be spread out on solid state fermentation bed, thickness 9cm, width 60cm, length is not limit.Temperature 37 DEG C, throughput is cultivate 15d in 0.15:1 solid state fermentation culturing room, obtains monascus maize peel solid state fermentation thing; Described inoculum concentration is the weight ratio of first class seed pot strain liquid volume and fermentation medium; Described throughput be per minute pass into gas volume and the solid fermentation weight ratio of cultivating.Wherein the adjunct ingredient of solid medium every 100Kg maize peel primary raw material interpolation and the weight of water are: rice 16Kg, glucose 30Kg, yeast extract 6Kg, magnesium sulfate 0.01Kg, dipotassium hydrogen phosphate 0.01Kg, water 100L and material-water ratio are 1:1, culture medium through 120 DEG C, 100min sterilizing.This solid state fermentation thing to constant weight, obtains monascus maize peel functional food through freeze drying.This functional food outward appearance is pink, has distinctive fermenting aroma, containing polysaccharide 30mg/g, and Lovastatin 2.5mg/g, monascorubin 3.2mg/g; This food has and to reduce blood pressure significantly and blood fat effect, for the production of functional food or the medicine for the treatment of or adjuvant therapy of diabetes and hyperlipemia.
embodiment 14 1 kinds of red colouring agent for food, also used as a Chinese medicine maize peel functional food preparation methods
Described method comprises the steps:
A. test tube expands cultivation: be inoculated in by monascus specie in potato dextrose medium, at temperature is 25 DEG C, cultivates 3d, carry out 9 DEG C of preservations, obtained monascus test tube slant spore;
B. liquid submerged culture: by a ring monascus test tube slant spore inoculating in the 250mL triangular flask that 150mL liquid submerged culture base is housed, triangular flask is 80 revs/min at rotating speed, under the condition that temperature is 36 DEG C, 18h cultivated by shaking table, makes liquid shaking bottle bacterial classification; The weight of each composition of raw material wherein contained in every 1L culture medium is: wheat bran 16g, glucose 12g, rice 5g, yeast extract 2g, magnesium sulfate 0.15g, dipotassium hydrogen phosphate 0.1g, culture medium through 130 DEG C, 30min sterilizing;
C. first class seed pot seed culture: by inoculum concentration be 20% by liquid shaking bottle strain inoculation in seed tank culture base, be 28 DEG C in temperature, speed of agitator is 120 revs/min, and throughput is under the condition of 0.2:1, cultivate 50h, make first class seed pot bacterial classification; Wherein inoculum concentration is the volume ratio of liquid shaking bottle bacterial classification and seed tank culture base; Throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute; The culture medium used is same as the culture medium of liquid submerged culture, culture medium through 130 DEG C, 30min sterilizing;
D. secondary seed tank seed culture: by inoculum concentration be 20% by first class seed pot strain inoculation in secondary seed tank culture medium, be 28 DEG C in temperature, speed of agitator is 120 revs/min, and throughput is under the condition of 0.2:1, cultivate 50h, make first class seed pot bacterial classification; Wherein inoculum concentration is the volume ratio of liquid shaking bottle bacterial classification and seed tank culture base; Throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute; The culture medium used is same as the culture medium of liquid submerged culture, culture medium through 130 DEG C, 30min sterilizing;
E. solid fermentation is cultivated: be 16% seeding tank bacterial classification and solid fermentation culture medium to be mixed by inoculum concentration, and be spread out on solid state fermentation bed, thickness 12cm, width 90cm, length is not limit.Temperature 20 DEG C, throughput is cultivate 9d in 0.4:1 solid state fermentation culturing room, obtains monascus maize peel solid state fermentation thing; Described inoculum concentration is the weight ratio of first class seed pot strain liquid volume and fermentation medium; Described throughput be per minute pass into gas volume and the solid fermentation weight ratio of cultivating.Wherein the adjunct ingredient of solid medium every 100Kg maize peel primary raw material interpolation and the weight of water are: rice 20Kg, glucose 4Kg, yeast extract 10Kg, magnesium sulfate 0.15Kg, dipotassium hydrogen phosphate 0.15Kg, water 75L and material-water ratio are 0.75:1, culture medium through 130 DEG C, 100min sterilizing.This solid state fermentation thing to constant weight, obtains monascus maize peel functional food through heat drying.This functional food outward appearance is red, has distinctive fermenting aroma, containing polysaccharide 50mg/g, and Lovastatin 0.5mg/g, monascorubin 3.8mg/g; This food has and to reduce blood pressure significantly and blood fat effect, for the production of functional food or the medicine for the treatment of or adjuvant therapy of diabetes and hyperlipemia.
embodiment 15 1 kinds of red colouring agent for food, also used as a Chinese medicine maize peel functional food preparation methods
Described method comprises the steps:
A. test tube expands cultivation: be inoculated in by monascus specie in potato dextrose medium, at temperature is 34 DEG C, cultivates 8d, carry out 9 DEG C of preservations, obtained monascus test tube slant spore;
B. liquid submerged culture: by a ring monascus test tube slant spore inoculating in the 250mL triangular flask that 150mL liquid submerged culture base is housed, triangular flask is 120 revs/min at rotating speed, under the condition that temperature is 28 DEG C, 86h cultivated by shaking table, makes liquid shaking bottle bacterial classification; The weight of each composition of raw material wherein contained in every 1L culture medium is: wheat bran 20g, glucose 12g, rice 3g, yeast extract 6.5g, magnesium sulfate 0.16g, dipotassium hydrogen phosphate 0.2g, culture medium through 130 DEG C, 30min sterilizing;
C. first class seed pot seed culture: by inoculum concentration be 20% by liquid shaking bottle strain inoculation in seed tank culture base, be 36 DEG C in temperature, speed of agitator is 80 revs/min, and throughput is under the condition of 1.8:1, cultivate 18h, make first class seed pot bacterial classification; Wherein inoculum concentration is the volume ratio of liquid shaking bottle bacterial classification and seed tank culture base; Throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute; The culture medium used is same as the culture medium of liquid submerged culture, culture medium through 130 DEG C, 30min sterilizing;
D. solid fermentation is cultivated: be 20% seeding tank bacterial classification and solid fermentation culture medium to be mixed by inoculum concentration, and be spread out on solid state fermentation bed, thickness 8cm, width 60cm, length is not limit.Temperature 43 DEG C, throughput is cultivate 9d in 0.4:1 solid state fermentation culturing room, obtains monascus maize peel solid state fermentation thing; Described inoculum concentration is the weight ratio of first class seed pot strain liquid volume and fermentation medium; Described throughput be per minute pass into gas volume and the solid fermentation weight ratio of cultivating.Wherein the adjunct ingredient of solid medium every 100Kg maize peel primary raw material interpolation and the weight of water are: rice 20Kg, glucose 10Kg, yeast extract 2Kg, magnesium sulfate 0.2Kg, dipotassium hydrogen phosphate 0.2Kg, water 100L and material-water ratio are 1:1, culture medium through 130 DEG C, 90min sterilizing.This solid state fermentation thing to constant weight, obtains monascus maize peel functional food through heat drying.This functional food outward appearance is pink, has distinctive fermenting aroma, containing polysaccharide 34mg/g, and Lovastatin 2.9mg/g, monascorubin 4.8mg/g; This food has and to reduce blood pressure significantly and blood fat effect, for the production of functional food or the medicine for the treatment of or adjuvant therapy of diabetes and hyperlipemia.
embodiment 16 1 kinds of red colouring agent for food, also used as a Chinese medicine maize peel functional food preparation methods
Described method comprises the steps:
A. test tube expands cultivation: be inoculated in by monascus specie in potato dextrose medium, at temperature is 45 DEG C, cultivates 5d, carry out 6 DEG C of preservations, obtained monascus test tube slant spore;
B. liquid submerged culture: by a ring monascus test tube slant spore inoculating in the 250mL triangular flask that 150mL liquid submerged culture base is housed, triangular flask is 160 revs/min at rotating speed, under the condition that temperature is 20 DEG C, 60h cultivated by shaking table, makes liquid shaking bottle bacterial classification; The weight of each composition of raw material wherein contained in every 1L culture medium is: wheat bran 20g, glucose 20g, rice 5g, yeast extract 0.05g, magnesium sulfate 0.01g, dipotassium hydrogen phosphate 0.05g, culture medium through 130 DEG C, 30min sterilizing;
C. first class seed pot seed culture: by inoculum concentration be 20% by liquid shaking bottle strain inoculation in seed tank culture base, be 43 DEG C in temperature, speed of agitator is 50 revs/min, and throughput is under the condition of 1.3:1, cultivate 28h, make first class seed pot bacterial classification; Wherein inoculum concentration is the volume ratio of liquid shaking bottle bacterial classification and seed tank culture base; Throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute; The culture medium used is same as the culture medium of liquid submerged culture, culture medium through 130 DEG C, 30min sterilizing;
D. secondary seed tank seed culture: by inoculum concentration be 20% by first class seed pot strain inoculation in secondary seed tank culture medium, be 43 DEG C in temperature, speed of agitator is 50 revs/min, and throughput is under the condition of 1.3:1, cultivate 28h, make first class seed pot bacterial classification; Wherein inoculum concentration is the volume ratio of liquid shaking bottle bacterial classification and seed tank culture base; Throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute; The culture medium used is same as the culture medium of liquid submerged culture, culture medium through 130 DEG C, 30min sterilizing;
E. three grades of seeding tank seed culture: by inoculum concentration be 20% by secondary seed tank strain inoculation in three grades of seed tank culture bases, be 43 DEG C in temperature, speed of agitator is 50 revs/min, and throughput is under the condition of 1.3:1, cultivate 28h, make first class seed pot bacterial classification; Wherein inoculum concentration is the volume ratio of liquid shaking bottle bacterial classification and seed tank culture base; Throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute; The culture medium used is same as the culture medium of liquid submerged culture, culture medium through 130 DEG C, 30min sterilizing;
F. solid fermentation is cultivated: be 20% seeding tank bacterial classification and solid fermentation culture medium to be mixed by inoculum concentration, and be spread out on solid state fermentation bed, thickness 9cm, width 75cm, length is not limit.Temperature 20 DEG C, throughput is cultivate 12d in 0.5:1 solid state fermentation culturing room, obtains monascus maize peel solid state fermentation thing; Described inoculum concentration is the weight ratio of first class seed pot strain liquid volume and fermentation medium; Described throughput be per minute pass into gas volume and the solid fermentation weight ratio of cultivating.Wherein the adjunct ingredient of solid medium every 100Kg maize peel primary raw material interpolation and the weight of water are: rice 20Kg, glucose 30Kg, yeast extract 4Kg, magnesium sulfate 0.01Kg, dipotassium hydrogen phosphate 0.01Kg, water 125L and material-water ratio are 1.25:1,, culture medium through 130 DEG C, 90min sterilizing.This solid state fermentation thing to constant weight, obtains monascus maize peel functional food through heat drying.This functional food outward appearance is aubergine, has distinctive fermenting aroma, containing polysaccharide 50mg/g, and Lovastatin 5mg/g, monascorubin 6mg/g; This food has and to reduce blood pressure significantly and blood fat effect, for the production of functional food or the medicine for the treatment of or adjuvant therapy of diabetes and hyperlipemia.
embodiment 17 red colouring agent for food, also used as a Chinese medicine maize peel functional food is processed into red colouring agent for food, also used as a Chinese medicine maize peel pharmaceutical raw material, is processed into the method for capsule further
The method comprises the following steps:
Monascus maize peel functional food is crushed to 20 orders, mixes with the ratio of 60% alcohol in 1:40, and 90 DEG C are incubated 6 hours; Filter, residue repeats extraction 2 times.Monascus maize peel functional food and alcohol mixed proportion refer in particular to functional food weight and alcohol by volume ratio; 60% alcohol refers in particular to volume by volume concentration; Alcoholic extract is incorporated in temperature 20 DEG C, and Vacuum Concentration is to dry; Concentrate infrared drying is to constant weight, and pulverize and obtain containing polysaccharide, Lovastatin and monascorubin raw material medicine, this medicine contains polysaccharide 10%, Lovastatin 8%, monascorubin 6%; Can as the material medicine producing reducing blood pressure and blood fat, the content of polysaccharide here, Lovastatin and monascorubin is mass ratio.The capsule of reducing blood pressure and blood fat can be produced with this material medicine.This capsule has and to reduce blood pressure and blood fat effect.
embodiment 18 red colouring agent for food, also used as a Chinese medicine maize peel functional food is processed into red colouring agent for food, also used as a Chinese medicine maize peel pharmaceutical raw material, is processed into the method for tablet further
The method comprises the following steps:
Monascus maize peel functional food is crushed to 50 orders, mixes with the ratio of 75% alcohol in 1:30, and 80 DEG C are incubated 6 hours; Filter, residue repeats extraction 2 times.Monascus maize peel functional food and alcohol mixed proportion refer in particular to functional food weight and alcohol by volume ratio; 75% alcohol refers in particular to volume by volume concentration; Alcoholic extract is incorporated in temperature 30 DEG C, and Vacuum Concentration is to dry; Concentrate infrared drying is to constant weight, and pulverize and obtain containing polysaccharide, Lovastatin and monascorubin raw material medicine, this medicine contains polysaccharide 20%, Lovastatin 6%, monascorubin 4.5%; Can as the material medicine producing reducing blood pressure and blood fat; The content of polysaccharide here, Lovastatin and monascorubin is mass ratio.The drug regimen that this medicine can produce reducing blood pressure and blood fat comprises capsule.This capsule has and to reduce blood pressure and blood fat effect.
embodiment 19 red colouring agent for food, also used as a Chinese medicine maize peel functional food is processed into red colouring agent for food, also used as a Chinese medicine maize peel pharmaceutical raw material, is processed into the method for tablet further
The method comprises the following steps:
Monascus maize peel functional food is crushed to 80 orders, mixes with the ratio of 90% alcohol in 1:20, and 70 DEG C are incubated 5 hours; Filter, repeat extraction 3 times, monascus maize peel functional food and alcohol mixed proportion refer in particular to functional food weight and alcohol by volume ratio; 90% alcohol refers in particular to volume by volume concentration; Alcoholic extract is incorporated in temperature 40 DEG C, and Vacuum Concentration is to dry; This concentrate infrared drying, to constant weight, is pulverized and is obtained containing polysaccharide, Lovastatin and monascorubin raw material medicine, the polysaccharide 30% of this bulk drug, Lovastatin 4%, monascorubin 3%; Can as the material medicine producing reducing blood pressure and blood fat; The content of polysaccharide here, Lovastatin and monascorubin is mass ratio.This material medicine can add 40% dextrin, 20% deionized water, produces the tablet of reducing blood pressure and blood fat through granulation, drying, compressing tablet, packaging etc.The tablet contained has and to reduce blood pressure and blood fat effect.
embodiment 20 red colouring agent for food, also used as a Chinese medicine maize peel functional food is processed into red colouring agent for food, also used as a Chinese medicine maize peel pharmaceutical raw material, is processed into the method for tablet further
The method comprises the following steps:
Monascus maize peel functional food is crushed to 100 orders, mixes with the ratio of 100% alcohol in 1:10, and 60 DEG C are incubated 4 hours; Filter, residue extracts and repeats 2-3 time.Monascus maize peel functional food and alcohol mixed proportion refer in particular to functional food weight and alcohol by volume ratio; 100% alcohol refers in particular to volume by volume concentration; Alcoholic extract is incorporated in temperature 50 C, and Vacuum Concentration is to dry; Concentrate infrared drying is to constant weight, and pulverize and obtain containing polysaccharide, Lovastatin and monascorubin raw material medicine, this medicine contains polysaccharide 30%, Lovastatin 2%, monascorubin 1.5%; Can as the material medicine producing reducing blood pressure and blood fat; The content of polysaccharide here, Lovastatin and monascorubin is mass ratio.This material medicine can add 40% dextrin, 20% deionized water, produces the tablet of reducing blood pressure and blood fat through granulation, drying, compressing tablet, packaging etc.The tablet contained has and to reduce blood pressure and blood fat effect.
embodiment 21 1 kinds of red colouring agent for food, also used as a Chinese medicine maize peel functional food electuary processing methods
The method comprises the following steps:
1000g monascus maize peel functional food is crushed to 200 orders, adds 250g dextrin and 10 grams of auxiliary fragrance material, infrared sterilization, pack, the obtained functional electuary of red colouring agent for food, also used as a Chinese medicine maize peel.
embodiment 22 1 kinds of red colouring agent for food, also used as a Chinese medicine maize peel functional food tablet processing procedures
The method comprises the following steps:
1000g monascus maize peel functional food is crushed to 200 orders, and other are assisted to add 250g dextrin, 10 grams of carboxymethyl celluloses and 1g, mix thoroughly, add 2500mL water, and compressing tablet is dried, infrared sterilization, packaging, the obtained functional tablet of red colouring agent for food, also used as a Chinese medicine maize peel.
embodiment 23 1 kinds of red colouring agent for food, also used as a Chinese medicine maize peel functional food capsule processing method
1000g monascus maize peel functional food is crushed to 200 orders, and other are assisted to add 250g dextrin, 10 grams of carboxymethyl celluloses and 1g, mix thoroughly, add 2500mL water, granulates, infrared sterilization, packaging, obtained red colouring agent for food, also used as a Chinese medicine maize peel Functional capsule.
the functional biscuit processing method of embodiment 24 1 kinds of red colouring agent for food, also used as a Chinese medicine maize peels
1000g monascus maize peel functional food is crushed to 200 orders, adds 50g dextrin, 100g lard, 10g sodium bicarbonate, and add water appropriate 1000mL, rolling and forming, and 180 DEG C are toasted 15 minutes, cooling, packaging, infrared sterilization, the obtained functional biscuit of red colouring agent for food, also used as a Chinese medicine maize peel.
the functional bread processing method of embodiment 25 1 kinds of red colouring agent for food, also used as a Chinese medicine maize peels
1000g monascus maize peel functional food is crushed to 200 orders, adds 500g flour, and 5g 2% syrup activates the yeast of 2 hours, sucrose 20 grams, edible salt 2 grams, and soya-bean oil 60mL, eggbeater is smashed egg 200g and mixed thoroughly.180 DEG C are toasted 15 minutes, the obtained functional biscuit of red colouring agent for food, also used as a Chinese medicine maize peel.
embodiment 26 1 kinds of red colouring agent for food, also used as a Chinese medicine maize peel functional yoghourt processing methods
500g monascus maize peel functional food is crushed to 180 orders, add water 2000mL, be warmed up to 100 DEG C of gelatinizations 10 minutes, be down to 80 DEG C to add 1mL α-amylase (20000U/mL) and liquefy 30 minutes, add milk powder 200g, inoculation 5mL Bulgarian Lactobacillus (1012/mL) 36 DEG C insulation 18 hours, obtained red colouring agent for food, also used as a Chinese medicine maize peel functional yoghourt.
embodiment 27 1 kinds of red colouring agent for food, also used as a Chinese medicine maize peel functional vermicelli processing methods
100g monascus maize peel functional food is crushed to 180 orders, adds flour 1000g, mixes thoroughly and add water 500mL, ripe 30 minutes, obtains red colouring agent for food, also used as a Chinese medicine maize peel functional vermicelli successively through rolling pressure surface, slitting, oven dry, slitting.
embodiment 28 1 kinds of red colouring agent for food, also used as a Chinese medicine maize peel functional beverage processing methods
500g monascus maize peel functional food is crushed to 180 orders, add water 2000mL, is warmed up to 100 DEG C of gelatinizations 10 minutes, is down to 80 DEG C and adds 1mL α-amylase (20000U/mL) and liquefy 30 minutes, be diluted to 5000mL, add 0.1g essence and flavoring agent, sucrose 50g, citric acid 10g, 0.1g benzoic acid, boiling is filling, infrared sterilization, the obtained monascus maize peel functional beverage of packaging.
the functional yellow rice wine processing method of embodiment 29 1 kinds of red colouring agent for food, also used as a Chinese medicine maize peels
500g monascus maize peel functional food is crushed to 180 orders, and add water 2000mL, is warmed up to 100 DEG C of gelatinizations 10 minutes, be down to 80 DEG C to add 1mL α-amylase (20000U/mL) and liquefy 30 minutes, filter cleaner, adds 400g sugar, the distillery yeast that 5g activates with 2% syrup with 200mL, 32 DEG C ferment 6 days, 80 DEG C of boilings 50 minutes that reflux, and-10 DEG C cool 2 days, diatomite filtration is filling, 80 degree of sterilizations 20 minutes, preservation 1 year, the obtained functional yellow rice wine of red colouring agent for food, also used as a Chinese medicine maize peel.
the functional vinegar processing method of embodiment 30 1 kinds of red colouring agent for food, also used as a Chinese medicine maize peels
500g monascus maize peel functional food is crushed to 180 orders, add water 2000mL, be warmed up to 100 DEG C of gelatinizations 10 minutes, be down to 80 DEG C to add 1mL α-amylase (20000U/mL) and liquefy 30 minutes, filter cleaner, adds 400g sugar, the distillery yeast that 5g activates with 2% syrup with 200mL, 32 DEG C ferment 6 days, and it is 4 degree that filtering fermentating liquid is diluted to alcoholic strength, access 100mL viable count 10
12acetic acid bacteria, stir aerobic fementation 16 hours, the obtained functional vinegar of red colouring agent for food, also used as a Chinese medicine maize peel.
the functional sauce processing method of embodiment 31 1 kinds of red colouring agent for food, also used as a Chinese medicine maize peels
2000g red colouring agent for food, also used as a Chinese medicine maize peel functional food is crushed to 100 orders, with salt 600 grams, 4 kilograms, clear water and lactobacillus suspension 0.5 kilogram.Mix.Sealing brew 20 days.Be exposed to the sun under being placed in sunlight the 20 days functional sauce of obtained red colouring agent for food, also used as a Chinese medicine maize peel.
the functional soy sauce processing method of embodiment 32 1 kinds of red colouring agent for food, also used as a Chinese medicine maize peels
20Kg red colouring agent for food, also used as a Chinese medicine maize peel functional food is crushed to 100 orders, with salt 6 kilograms, 40 kilograms, clear water and lactobacillus suspension 0.5 kilogram.Mix.Sealing brew 20 days.Then 17% salt solution (m/V) point is rushed in bucket or cylinder for 5 days, be soy sauce from what go out that oilhole flows out.Going out soy sauce rate is 300%.Add syrup to mix thoroughly.Soy sauce cylinder is installed, tans by the sun under being placed in sunlight or preserve 10 ~ 20 days, obtained red colouring agent for food, also used as a Chinese medicine maize peel soy sauce.
Claims (9)
1. red colouring agent for food, also used as a Chinese medicine maize peel functional food, it is characterized in that its be pink to aubergine, there is distinctive fermenting aroma, containing polysaccharide 100-500mg/L, Lovastatin 5-50mg/L, monascorubin 4-60mg/L; This zymotic fluid has and significant reduces blood sugar and blood fat effect, for the production of functional food or the medicine for the treatment of or adjuvant therapy of diabetes and hyperlipemia.
2. the preparation method of red colouring agent for food, also used as a Chinese medicine maize peel functional food according to claim 1, is characterized in that carrying out according to following step:
A. test tube expands cultivation: be inoculated in potato dextrose medium by monascus specie and cultivate, obtained monascus test tube slant spore;
B. liquid submerged culture: by monascus test tube slant spore inoculating in the shaking flask that liquid submerged culture base is housed, cultivate, obtained liquid shaking bottle bacterial classification;
C. first class seed pot seed culture: by liquid shaking bottle strain inoculation to seed tank culture base, cultivate, makes first class seed pot bacterial classification;
D. liquid fermentation and culture: by first class seed pot strain inoculation in fermentation tank culture medium, carries out fermented and cultured, the zymotic fluid of obtained monascus maize transformation skin.
3. the preparation method of red colouring agent for food, also used as a Chinese medicine maize peel functional food according to claim 2, is characterized in that carrying out according to following step:
A. test tube expands cultivation: be inoculated in by monascus specie in potato dextrose medium, after cultivating 3-10d, carry out 1-10 DEG C of preservation at temperature 20-45 DEG C, obtained monascus test tube slant spore; Potato dextrose medium is originated;
B. liquid submerged culture: by a ring monascus test tube slant spore inoculating in the 250mL triangular flask that 20-150mL liquid submerged culture base is housed, triangular flask is 50-200 rev/min at rotating speed, under the condition of temperature 20-43 DEG C, 18-86h cultivated by shaking table, makes liquid shaking bottle bacterial classification; The weight of each composition contained by every 1L liquid submerged culture base is: wheat bran 5-20g, glucose 5-20g, peptone 1-5g, yeast extract 2-8g, magnesium sulfate 0.01-0.2g, dipotassium hydrogen phosphate 0.01-0.2g;
C. first class seed pot seed culture: the volume ratio by inoculum concentration being 1%-20%(liquid shaking bottle bacterial classification and seed tank culture base) by liquid shaking bottle strain inoculation in seed tank culture base, be 20-43 DEG C in temperature, speed of agitator is 50-160 rev/min, throughput is 0.2-1.8:1(volume and the seed tank culture base volume ratio passing into gas per minute) condition under, cultivate 18-50h, make first class seed pot bacterial classification; The weight of each composition contained by every 1L seed tank culture base is: wheat bran 5-20g, glucose 5-20g, peptone 1-5g, yeast extract 2-8g, magnesium sulfate 0.01-0.2g, dipotassium hydrogen phosphate 0.01-0.2g;
D. monascus maize transformation skin zymotic fluid: the volume ratio by inoculum concentration being 1-20%(first class seed pot strain liquid volume and liquid fermentation medium) by seeding tank strain inoculation in fermentation medium;
Be 20-43 DEG C in temperature, speed of agitator is 50-160 rev/min, and to be that 0.2-1.8:1(is per minute pass into the volume of gas and the volume ratio of fermentation medium to throughput) condition under, cultivate 54-150h, obtain monascus maize transformation skin zymotic fluid; The weight of each composition that every 1L ferments contained by base culture medium is: maize peel 10-40g, peptone 5-20g, glucose 4-30g, yeast extract 2-10g, magnesium sulfate 0.01-0.2g, dipotassium hydrogen phosphate 0.01-0.2g;
E. monascus maize transformation skin zymotic fluid directly can produce tablet, capsule, beverage, yellow rice wine, Yoghourt, the vinegar with assisting in reducing blood sugar adjusting blood lipid.
4. the preparation method of red colouring agent for food, also used as a Chinese medicine maize peel functional food according to claim 2, it is characterized in that use monascus be the Monascus ruber (Monascusruber) in monascus, purple Monascus (Monascuspurpureu), feathering Monascus (Monascuspilosus), Monascus color aspergillus (Monascusanka) any one.
5. the preparation method of red colouring agent for food, also used as a Chinese medicine maize peel functional food according to claim 2, is characterized in that provided liquid submerged culture base and fermentation medium are through 100-130 DEG C of sterilizing 30-120min.
6. the preparation method of red colouring agent for food, also used as a Chinese medicine maize peel functional food according to claim 1, is characterized in that carrying out according to following step:
A. test tube expands cultivation: be inoculated in by monascus specie in potato dextrose medium, after cultivating 3-10d, carry out 1-10 DEG C of preservation at temperature 20-45 DEG C, obtained monascus test tube slant spore;
B. liquid submerged culture: by a ring monascus test tube slant spore inoculating in the 250mL triangular flask that 20-150mL liquid submerged culture base is housed, at temperature 20-43 DEG C, be under the condition of 50-200 rev/min at speed of agitator, 18-86h cultivated by shaking table, obtained liquid shaking bottle bacterial classification;
C. first class seed pot seed culture: by inoculum concentration be the volume ratio of 1%-20% liquid shaking bottle bacterial classification and seed tank culture base by liquid shaking bottle strain inoculation in seed tank culture base, be 20-43 DEG C in temperature, speed of agitator is 50-160 rev/min, throughput is under to be that 0.2-1.8:1 is per minute pass into the volume of gas and the condition of seed tank culture base volume ratio, cultivate 18-50h, obtained first class seed pot bacterial classification;
D. monascus maize transformation skin liquid fermentation and culture: the weight ratio by inoculum concentration being 1-20%(first class seed pot strain liquid volume and fermentation medium) by seeding tank strain inoculation in fermentation tank culture medium;
9.be 20-43 DEG C in temperature, speed of agitator is 50-160 rev/min, and to be that 0.2-1.8:1(is per minute pass into the volume of gas and the volume ratio of fermentation tank culture medium to throughput) condition under, cultivate 54-150h, obtain monascus maize transformation skin zymotic fluid;
E. monascus maize peel functional food; Monascus maize transformation skin zymotic fluid directly can produce tablet, capsule, beverage, yellow rice wine, Yoghourt, the vinegar with assisting in reducing blood sugar adjusting blood lipid.
7. the preparation method of red colouring agent for food, also used as a Chinese medicine maize peel functional food according to claim 5, it is characterized in that described first class seed pot bacterial classification is after secondary seed tank seed culture, carry out solid fermentation cultivation again, described secondary seed tank seed culture technique is: by inoculum concentration be 1-20% by first class seed pot strain inoculation in seed tank culture base, be 20-43 DEG C in temperature, speed of agitator is 50-160 rev/min, throughput per minute is under the condition of 0.2-1.8:1, cultivate 18-50h, obtained secondary seed tank bacterial classification; Described inoculum concentration is the volume ratio of first class seed pot bacterial classification and liquid submerged culture base; Described throughput is per minutely pass into the volume of gas and the volume ratio of seed tank culture base,
Described secondary seed tank bacterial classification is after three grades of seeding tank seed culture, carry out liquid fermentation and culture again, described three grades of seeding tank seed culture techniques are: by inoculum concentration be 1-20% by secondary seed tank strain inoculation in seed tank culture base, at temperature 20-43 DEG C, speed of agitator is 50-160 rev/min, throughput is under the condition of 0.2-1.8:1, cultivates 18-50h, makes three grades of seeding tank bacterial classifications; Described inoculum concentration is the volume ratio of the seed tank culture base of secondary seed tank bacterial classification and three grades of seeding tanks; Described throughput is the volume and the seed tank culture base volume ratio that pass into gas per minute.
8. the preparation method of red colouring agent for food, also used as a Chinese medicine maize peel functional food according to claim 1, is characterized in that carrying out according to following step:
A. zymotic fluid is centrifugal, obtains supernatant;
B. supernatant Vacuum Concentration, spraying dry obtain monascus maize transformation bark extract;
C. or supernatant successively through macroporous resin adsorption, washing, desorb
D. stripping liquid obtains through concentrated, spraying dry, monascus maize transformation bark extract.
9. the preparation method of red colouring agent for food, also used as a Chinese medicine maize peel functional food according to claim 1, is characterized in that carrying out according to following step:
A. the centrifugal 10-30 minute of monascus maize transformation skin zymotic fluid 3000-8000rpm, obtains supernatant;
B. supernatant vacuum 40-70 DEG C is concentrated into 1/100-1/20 times of volume of former supernatant;
Or the supernatant macroreticular resin Static Adsorption 5-20 hour of 1/50-1/5 volume c., the water washing of 10-20 times of resin volume after absorption, install in chromatographic column, be incorporated in temperature 20-50 DEG C with the 20-80% alcohol desorb stripping liquid of 10-20 times of resin volume, Vacuum Concentration is to the 1/100-1/50 of supernatant volume;
D. concentrate is by regulating flow control air inlet temperature 160-190 DEG C, and air outlet temperature 100-120 DEG C is carried out spraying dry and obtain monascus maize transformation skin yeast powder
E. above-mentioned monascus maize transformation skin yeast powder contains polysaccharide 10-30%, Lovastatin 2-8%, monascorubin 1.5-6%; Can as the material medicine producing reducing blood sugar and blood fat;
F. the drug regimen utilizing above-mentioned raw materials medicine can produce reducing blood sugar and blood fat comprises capsule, tablet;
The tablet combined containing these material medicines or capsule have reduction blood sugar and blood fat effect.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510479589.2A CN105124597A (en) | 2015-08-04 | 2015-08-04 | Preparation method and application of functional monascus-fermented corn bran food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510479589.2A CN105124597A (en) | 2015-08-04 | 2015-08-04 | Preparation method and application of functional monascus-fermented corn bran food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105124597A true CN105124597A (en) | 2015-12-09 |
Family
ID=54710474
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510479589.2A Pending CN105124597A (en) | 2015-08-04 | 2015-08-04 | Preparation method and application of functional monascus-fermented corn bran food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105124597A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072580A (en) * | 2016-07-12 | 2016-11-09 | 江苏大学 | A kind of method utilizing Monascus anka Nakazawa et sato to convert Pericarpium Vitis viniferae production functional food |
| CN106720342A (en) * | 2017-01-23 | 2017-05-31 | 合肥工业大学 | A kind of preparation method of flammulina velutipes yoghourt |
| CN107136183A (en) * | 2017-01-22 | 2017-09-08 | 山西省生物研究所 | A kind of red yeast rice Flaxseed cake fermentate and its application |
| CN110157627A (en) * | 2019-06-04 | 2019-08-23 | 巢湖学院 | A kind of preparation method of wheat bran Monascus fermentation broth |
| CN110652001A (en) * | 2019-10-30 | 2020-01-07 | 江苏同源堂生物工程有限公司 | Functional food for regulating blood sugar and preparation method thereof |
| CN113186236A (en) * | 2021-05-28 | 2021-07-30 | 汕头大学 | Method for increasing yield of monascus yellow pigment by adding particles into monascus fermentation broth |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6632428B1 (en) * | 1996-09-30 | 2003-10-14 | Peking University | Methods and compositions employing red rice fermentation products |
| CN102356914A (en) * | 2011-09-01 | 2012-02-22 | 安徽工程大学 | Production method for functional monascus fermented biological product |
| CN103224890A (en) * | 2013-02-27 | 2013-07-31 | 天津科技大学 | Monascus ruber for high generation of lovastatin and gamma-aminobutyric acid and low generation of pigment, use thereof, and functional Monascus sp. prepared through using Monascus ruber |
-
2015
- 2015-08-04 CN CN201510479589.2A patent/CN105124597A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6632428B1 (en) * | 1996-09-30 | 2003-10-14 | Peking University | Methods and compositions employing red rice fermentation products |
| CN102356914A (en) * | 2011-09-01 | 2012-02-22 | 安徽工程大学 | Production method for functional monascus fermented biological product |
| CN103224890A (en) * | 2013-02-27 | 2013-07-31 | 天津科技大学 | Monascus ruber for high generation of lovastatin and gamma-aminobutyric acid and low generation of pigment, use thereof, and functional Monascus sp. prepared through using Monascus ruber |
Non-Patent Citations (3)
| Title |
|---|
| JANTIMA JAPAKASET，ET.AL: "Utilization of soybean residue to produce monacolin K-cholesterol lowering agent", 《SONGKLANAKARIN JOURNAL SCIENCE AND TECHNOLGY》 * |
| 余伯阳: "《中药生物技术》", 31 December 2005, 中国医药科技出版社 * |
| 危勤涛，等: "红曲霉液态发酵产洛伐他汀条件的研究", 《安徽工程科技学院学报》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072580A (en) * | 2016-07-12 | 2016-11-09 | 江苏大学 | A kind of method utilizing Monascus anka Nakazawa et sato to convert Pericarpium Vitis viniferae production functional food |
| CN107136183A (en) * | 2017-01-22 | 2017-09-08 | 山西省生物研究所 | A kind of red yeast rice Flaxseed cake fermentate and its application |
| CN106720342A (en) * | 2017-01-23 | 2017-05-31 | 合肥工业大学 | A kind of preparation method of flammulina velutipes yoghourt |
| CN110157627A (en) * | 2019-06-04 | 2019-08-23 | 巢湖学院 | A kind of preparation method of wheat bran Monascus fermentation broth |
| CN110652001A (en) * | 2019-10-30 | 2020-01-07 | 江苏同源堂生物工程有限公司 | Functional food for regulating blood sugar and preparation method thereof |
| CN113186236A (en) * | 2021-05-28 | 2021-07-30 | 汕头大学 | Method for increasing yield of monascus yellow pigment by adding particles into monascus fermentation broth |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101130741B (en) | Vinegar koji and biological edible vinegar, and method of producing the same | |
| CN105105110A (en) | Making method of monascus and tartary buckwheat functional food and application thereof | |
| CN105124597A (en) | Preparation method and application of functional monascus-fermented corn bran food | |
| CN104187947B (en) | A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. liquid fermenting beverage and its preparation method | |
| CN101785511B (en) | Method for manufacturing tartary buckwheat monascus fermented tea | |
| CN1298259C (en) | Method for producing fruit juice of germinant unpolished rice and ganoderma lucidum, and production | |
| CN105211880B (en) | Preparation method of fig enzymes | |
| CN105054021A (en) | Monascus purpureus transformed corn bran fermentation liquid preparation method and application thereof | |
| CN105361136A (en) | Preparation method and application of monascus transformed tartary buckwheat fermentation liquor | |
| CN105995489A (en) | Edible mushroom fermented corn flour and corn product | |
| CN116064685B (en) | Preparation process and application of eurotium cristatum fermented edible traditional Chinese medicine | |
| KR20130037154A (en) | Mushroom extract manufacturing method of anti-cancer efficiency | |
| CN104543822A (en) | Preparation method of fermented traditional Chinese dealcoholic functional beverage | |
| CN105995330A (en) | High-cellulose functional red date fermented beverage and preparation method thereof | |
| CN105647756A (en) | Selenium-enriched health care thick wine containing cordyceps sinensis and mulberries | |
| CN106173721B (en) | A kind of soy molasses fermented tea fermented beverage and preparation method thereof | |
| CN102599420B (en) | Edible mushroom and fungus composite-flavor nutrient noodles prepared through submerged fermentation of liquid and production method thereof | |
| CN104432341B (en) | The preparation method of Fresh Cucumber Juice fermented beverage | |
| CN106085789B (en) | Saffron and asparagus vinegar and preparation method and application thereof | |
| CN108624467A (en) | A kind of sugarcane vinegar preparation method improving vinegar fragrance | |
| CN108165421A (en) | A kind of preparation method with the sealwort adlay health liquor for enhancing immune function | |
| CN103981048A (en) | Production method of Huai Chinese yam yellow rice wine | |
| CN111227080A (en) | Agaricus blazei murill fermented mulberry leaf tea and production method thereof | |
| KR100844980B1 (en) | Method of producing a Healthy Mulberry Leaf Food by culture of Mushroom Mycelia | |
| CN113907231B (en) | Preparation method of mulberry leaf biological beverage and product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151209 |