CN109452552B - Monascus fermented anti-fatigue oat and buckwheat and preparation method thereof - Google Patents
Monascus fermented anti-fatigue oat and buckwheat and preparation method thereof Download PDFInfo
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- CN109452552B CN109452552B CN201811321142.2A CN201811321142A CN109452552B CN 109452552 B CN109452552 B CN 109452552B CN 201811321142 A CN201811321142 A CN 201811321142A CN 109452552 B CN109452552 B CN 109452552B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of monascus fermented anti-fatigue oat and buckwheat, which comprises the following steps: mixing herba Avenae Fatuae and semen Fagopyri Esculenti (50-90): (10-50) mixing, and performing high-pressure cooking or sterilization; spreading oat and buckwheat for cooling; inoculating oat and buckwheat to Monascus purpureus (Monascus anka YZ2002), wherein the Monascus purpureus is preserved in Guangdong province microorganism strain preservation center in 2018, 7 and 30 months, and the biological preservation numbers are as follows: 60426 for GDMCC NO; stirring oat and buckwheat uniformly, and placing the mixture in a container for aerobic fermentation; drying oat and buckwheat; pulverizing herba Avenae Fatuae and semen Fagopyri Esculenti; packaging oat and buckwheat according to requirements to obtain a finished product. Correspondingly, the invention also provides monascus fermented anti-fatigue oat and buckwheat prepared by the preparation method. By adopting the invention, the added values of the oat and the buckwheat are improved, and the anti-fatigue effect is obvious.
Description
Technical Field
The invention relates to the field of anti-fatigue nourishment, in particular to monascus fermented anti-fatigue oat and buckwheat and a preparation method thereof.
Background
Fatigue is a subjective feeling of discomfort, but objectively loses its ability to perform the normal activities or work originally undertaken under the same conditions. Many office workers have the same sense, namely, the office workers feel fatigue at any time and have no spirit all day. Fatigue has become a large cause of work efficiency.
The reasons and solutions for fatigue are mainly as follows: 1. the sleep is too little, the solution is to adjust the work and rest time of the user, preferably to sleep for 7-8 hours, and the fatigue is not relieved when the user sleeps more and less. 2. The overstrain can be solved by relaxing. 3. A deficiency of nutrient elements, which we often say sub-health. Generally, people who lack vitamins for sub-health fatigue are in the majority, the people lack alkali and trace metal elements are in the second place, and the last item is water-deficient fatigue which is rarely thought of by people. For people who lack vitamins, the best method is to supplement various vitamins in time.
However, none of the above anti-fatigue methods can fully solve the fatigue problem, and the effect is not obvious.
Oats (Latin's scientific name: Avena sativa L.) are plants of Gramineae, and are called brome and wild wheat in compendium of materia Medica. Oats, which are not easy to exfoliate, are called oat flakes and are low-sugar, high-nutrient, high-energy foods. The oat is sweet and neutral in nature and taste, can benefit spleen and nourish heart, and arrest sweating, and has high nutritional value.
Buckwheat is sweet in nature and cool in taste, and has the effects of stimulating appetite, relaxing the bowels, descending qi and removing food retention. For intestinal retention and chronic diarrhea due to intestinal scarification; the buckwheat can also be used as noodles, buckwheat, bean jelly, etc.
However, oats and buckwheat are seasonal agricultural products, which are not deeply processed, and have low added values.
If a technical scheme capable of solving the fatigue problem by using the oat can be provided, the market acceptance is very high.
Disclosure of Invention
The invention aims to solve the technical problem of providing monascus fermented anti-fatigue oat and buckwheat and a preparation method thereof, improving the additional value of the oat and the buckwheat and having obvious anti-fatigue effect.
In order to achieve the technical effects, the invention provides a preparation method of monascus fermented anti-fatigue oat and buckwheat, which comprises the following steps:
oat and buckwheat (50-90): (10-50) mixing, and performing high-pressure cooking or sterilization;
cooling the oat and buckwheat after high-pressure cooking or sterilization;
inoculating the cooled oat and buckwheat to Monascus purpureus (Monascus anka YZ2002), wherein the Monascus purpureus is preserved in Guangdong province microorganism strain preservation center in 2018, 7 and 30 days, and the biological preservation numbers are as follows: 60426 for GDMCC NO;
stirring the inoculated oat and buckwheat uniformly, and placing the mixture in a container for aerobic fermentation;
drying the fermented oat and buckwheat;
pulverizing the dried oat and buckwheat;
and packaging the crushed oat and buckwheat according to requirements to obtain a finished product.
As an improvement of the scheme, the pressure of the high-pressure cooking or sterilization is 0.1-0.3MPa, and the time is 20-40 min.
As an improvement of the scheme, the oat and the buckwheat are steamed by an autoclave or sterilized in a production workshop.
As an improvement of the scheme, the inoculation amount of the monascus purpureus is 0.5-10.0%.
As an improvement of the scheme, the inoculation amount of the monascus purpureus is 1-5.0%.
As an improvement of the scheme, the temperature of the aerobic fermentation is 25-35 ℃, and the time is 5-15 days.
As an improvement of the scheme, the drying temperature is 60-80 ℃ and the drying time is 20-30 h.
Correspondingly, the invention provides Monascus fermented anti-fatigue oat and buckwheat, which are prepared by inoculating Monascus purpureus (Monascus anka YZ2002) with oat and buckwheat, wherein the addition ratio of the oat to the buckwheat is (50-90): (10-50), the monascus purpureus is preserved in Guangdong province microorganism strain preservation center in 2018, 7 and 30 months, and the biological preservation number is as follows: 60426.
As an improvement of the above scheme, the anti-fatigue oat and buckwheat contains fungal polysaccharide, mycoprotein, ergosterol and amino acid, and is free of prescription drugs and mycotoxins.
As an improvement of the scheme, the content of the fungal polysaccharide is more than or equal to 50g/Kg, the content of the fungal protein is more than or equal to 80g/Kg, the content of the ergosterol is more than or equal to 5g/Kg, and the content of the amino acid is more than or equal to 3 g/Kg;
the prescription drug comprises lovastatin;
the mycotoxin comprises citrinin.
The implementation of the invention has the following beneficial effects:
the invention provides monascus fermented anti-fatigue oat and buckwheat, wherein the addition ratio of the oat to the buckwheat is (50-90): (10-50) using the biological deposit number: the GDMCC NO:60426 (Monascus anka YZ2002) can improve functional components and added value, and has obvious anti-fatigue effect as follows:
1. the anti-fatigue oat and buckwheat of the invention have various functional components, are rich in fungal polysaccharide, fungal protein, ergosterol and amino acid, and do not contain prescription drugs (lovastatin) and mycotoxin (citrinin);
2. the anti-fatigue oat and buckwheat flour has obvious anti-fatigue effect and can improve the health problem of sub-health people.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail below.
The invention provides a preparation method of monascus fermented anti-fatigue oat and buckwheat, which comprises the following steps:
1. mixing herba Avenae Fatuae and semen Fagopyri Esculenti (50-90): (10-50) mixing, and performing high-pressure cooking or sterilization;
preferably, the oat and buckwheat are blended in a ratio of (60-90): (10-40) in the above ratio. More preferably, the oat and buckwheat are as follows (70-80): (20-30) in the above-mentioned ratio.
Specifically, the oats and the buckwheat may be subjected to autoclave cooking or workshop sterilization, but not limited thereto. Wherein the pressure of the high-pressure cooking or sterilization is preferably 0.1-0.3MPa, and the time is preferably 20-40 min. More preferably, the pressure of the high-pressure cooking or sterilization is 0.1-0.2MPa, and the time is 25-35 min.
The pressure for high-pressure cooking or sterilization of the oat and the buckwheat is set to be 0.1-0.3MPa, so that the original nutritional ingredients of the oat and the buckwheat can be effectively guaranteed, the mouthfeel can be guaranteed, a good sterilization effect can be guaranteed, and a foundation is laid for subsequent monascus inoculation. If the pressure of high-pressure cooking or sterilization is less than 0.05MPa, the sterilization effect is poor, the quality safety of the anti-fatigue oat and buckwheat finished products cannot be ensured, and the monascus can not have a good inoculation environment; if the pressure of high-pressure cooking or sterilization is more than 0.3MPa, the original nutrient components of the oat and the buckwheat are lost, the mouthfeel is damaged, and the favor of consumers cannot be obtained.
2. Cooling the oat and buckwheat after high-pressure cooking or sterilization;
the spreading and cooling method adopts the prior art, and the next step can be carried out after the oat and the buckwheat are spread and cooled to room temperature.
3. Inoculating the cooled oat and buckwheat with Monascus purpureus (Monascus anka YZ2002), wherein the Monascus purpureus is stored in Guangdong province microbial strain storage center in 2018, 7 and 30 days, the storage center is No. 59 building 5 of Jie No. 100 of the Fujiu of Guangzhou city, Guangzhou province, and the biological preservation number is as follows: 60426 for GDMCC NO; the taxonomic name of Monascus anka is Monascus anka, which can effectively prevent mixed bacteria pollution, mycotoxin and prescription drug generation.
Preferably, the inoculation amount of the monascus purpureus is 0.5-10.0%, so that the fermented oat and buckwheat can obtain various functional components, and a good anti-fatigue effect is obtained. Under the condition of the inoculation amount, the anti-fatigue effect is obvious, and the problem that sub-health people are easy to tire can be solved. More preferably, the inoculation amount of the monascus purpureus is 1-5.0%.
4. Stirring the inoculated oat and buckwheat uniformly, and placing the mixture in a container for aerobic fermentation;
preferably, the temperature of the aerobic fermentation is 25-35 ℃, the time is 5-15 days, under the condition of the aerobic fermentation, the prepared oat and buckwheat have soft and smooth mouthfeel and no other taste, and are suitable for being cooked by matching with different foods, so that the market popularity of the oat and buckwheat is improved. Preferably, the temperature of the aerobic fermentation is 28-32 ℃, and the time is 8-15 days.
5. Drying the fermented oat and buckwheat;
preferably, the drying temperature is 60-80 ℃ and the drying time is 20-30 h. More preferably, the drying temperature is 65-75 ℃ and the drying time is 22-28 h.
6. Pulverizing the dried oat and buckwheat;
7. and packaging the crushed oat and buckwheat according to requirements to obtain a finished product.
Correspondingly, the invention provides Monascus fermented anti-fatigue oat and buckwheat, which are prepared by inoculating Monascus (Monascus anka YZ2002) to oat and buckwheat, wherein the Monascus is stored in Guangdong province microbial strain collection center in 2018, 7 and 30 months, and the biological preservation numbers are as follows: 60426.
The anti-fatigue oat and buckwheat comprise fungal polysaccharides, mycoprotein, ergosterol, and amino acids, and are free of prescription drugs and mycotoxins. Wherein the content of the fungal polysaccharide is more than or equal to 50g/Kg, the content of the mycoprotein is more than or equal to 80g/Kg, the content of the ergosterol is more than or equal to 5g/Kg, and the content of the amino acid is more than or equal to 3 g/Kg; the prescription drug comprises lovastatin; the mycotoxin comprises citrinin.
The fungal polysaccharides, fungal proteins, ergosterol and amino acids are detailed below:
firstly, the fungal polysaccharide is called as a Biological Response Modifier (Immunomodulator), has the effects of preventing and resisting cancers on heterogenous, homologous and even hereditary tumors, has obvious treatment and improvement effects on diabetes, asthma and fatigue, and has the effects of resisting viruses and resisting infection.
Secondly, the fungal protein is a special protein, and the fungal protein is matched with fungal polysaccharide to play a role in diet therapy of losing weight, resisting fatigue, reducing blood sugar and the like.
Ergosterol has obvious physiological effect of promoting the absorption of calcium and phosphorus of pregnant women and old people.
Fourthly, amino acid: during the metabolic activity of the growth and development of the monascus, substances with pharmacological activity or prevention or treatment effect on human diseases such as gamma-aminobutyric Acid (GABA), various Amino acids (Amino acids) and various enzymes (Enzyme) can be generated in hypha or spores.
The invention uses the biological preservation numbers of common oat and buckwheat as follows: the Monascus anka YZ2002 of GDMCC NO:60426 is fermented to improve the functional components of oat and buckwheat, increase the added value and have obvious antifatigue effect.
The invention will be further illustrated by the following specific examples
Example 1
Mixing oat and buckwheat according to the weight ratio of 50: 50, and performing autoclave cooking or production shop sterilization under the pressure of 0.05MPa for 20 min;
cooling the oat and buckwheat after high-pressure cooking or sterilization;
inoculating 0.5% Monascus purpureus (Monascus anka YZ2002) to the spread and cooled oat and buckwheat, storing the Monascus purpureus in Guangdong province microbial strain preservation center in 2018, 7 and 30 months, wherein the biological preservation numbers are as follows: 60426 for GDMCC NO;
stirring the inoculated oat and buckwheat uniformly, and placing the mixture in a container for aerobic fermentation at the temperature of 25 ℃ for 15 days;
drying the fermented oat and buckwheat at 60 deg.C for 20 hr;
pulverizing the dried oat and buckwheat;
and packaging the crushed oat and buckwheat according to requirements to obtain a finished product.
Example 2
Mixing oat and buckwheat according to the weight ratio of 60: 40, and performing high pressure cooker cooking or production shop sterilization, wherein the pressure is 0.1MPa, and the time is 25 min;
cooling the oat and buckwheat after high-pressure cooking or sterilization;
inoculating the cooled oat and buckwheat to Monascus purpureus (Monascus anka YZ2002), wherein the inoculation amount of the Monascus purpureus is 2.0%, the Monascus purpureus is stored in Guangdong province microorganism strain storage center in 2018, 7 and 30 months, and the biological preservation numbers are as follows: 60426 for GDMCC NO;
stirring the inoculated oat and buckwheat uniformly, and placing the mixture in a container for aerobic fermentation at the temperature of 28 ℃ for 10 days;
drying the fermented oat and buckwheat at 65 deg.C for 25 hr;
pulverizing the dried oat and buckwheat;
and packaging the crushed oat and buckwheat according to requirements to obtain a finished product.
Example 3
Mixing oat and buckwheat according to the weight ratio of 75: 25, and performing high-pressure cooker cooking or production shop sterilization, wherein the pressure is 0.15MPa, and the time is 30 min;
cooling the oat and buckwheat after high-pressure cooking or sterilization;
inoculating the spread and cooled oat and buckwheat with Monascus purpureus (Monascus anka YZ2002), wherein the inoculation amount of the Monascus purpureus is 5.0%, the Monascus purpureus is preserved in Guangdong province microbial strain preservation center in 2018, 7 and 30 months, and the biological preservation numbers are as follows: 60426 for GDMCC NO;
stirring the inoculated oat and buckwheat uniformly, and placing the mixture in a container for aerobic fermentation at the temperature of 30 ℃ for 8 days;
drying the fermented oat and buckwheat at 70 deg.C for 28 hr;
pulverizing the dried oat and buckwheat;
and packaging the crushed oat and buckwheat according to requirements to obtain a finished product.
Example 4
Mixing oat and buckwheat according to the weight ratio of 90: 10, and performing high-pressure cooker cooking or production workshop sterilization, wherein the pressure is 0.3MPa and the time is 40 min;
cooling the oat and buckwheat after high-pressure cooking or sterilization;
inoculating the spread and cooled oat and buckwheat with Monascus purpureus (Monascus anka YZ2002), wherein the inoculation amount of the Monascus purpureus is 10.0%, the Monascus purpureus is preserved in Guangdong province microbial strain preservation center in 2018, 7 and 30 months, and the biological preservation numbers are as follows: 60426 for GDMCC NO;
stirring the inoculated oat and buckwheat uniformly, and placing the mixture in a container for aerobic fermentation at the temperature of 35 ℃ for 5 days;
drying the fermented oat and buckwheat at 80 deg.C for 30 h;
pulverizing the dried oat and buckwheat;
and packaging the crushed oat and buckwheat according to requirements to obtain a finished product.
The anti-fatigue oats and buckwheat obtained in examples 1-4 were subjected to a mouse negative gravity exhaustive swimming time test, the test method and results were as follows:
1. materials and methods
1.1 sample sources: oats and buckwheat obtained in examples 1, 2, 3 and 4, and general oats and buckwheat commercially available.
1.2 Experimental animals: ICR mice, weighing 20-25g, were purchased from Schlekschad laboratory animals, Inc. of Hunan province.
2. Experimental methods
2.1 Experimental groups: ICR mice were randomly grouped into 5 groups of 20 animals each, example 1, example 2, example 3, example 4 and control groups, respectively. The experimental period was 7 days.
Examples oat and buckwheat obtained in example 1, example 2, example 3 and example 4 were given as daily feeds, respectively; the control group was given commercially available common oats and buckwheat as daily feeds. Mice were fed and drunk water freely.
2.2 detection of mouse negative gravity swimming exhaustion time: on the 8 th day of the experiment, a mouse with 5% weight lead skin loaded on the tail root was placed in a swimming box for swimming. The water depth is not less than 30cm, the water temperature is 25 ℃, the time from the beginning of swimming to the physical failure of the mouse is recorded, the standard of the physical failure is that the mouse sinks on the water surface for more than 10 seconds, 60min is the end point of the experiment, namely the swimming time is more than 60min and is recorded as 60 min. The observer should keep the limbs of each mouse in motion throughout the experiment. If the mice float on the water surface and the limbs are immobile, they can be agitated nearby with a wooden stick.
3. Results
Detecting the negative gravity swimming exhaustion time of the mouse: as shown in table 1, the control group did not significantly increase the negative-gravity exhaust swimming time of mice, the group of example 1 significantly increased the negative-gravity exhaust swimming time of mice, the group of example 2 significantly increased the negative-gravity exhaust swimming time of mice, the group of example 3 significantly increased the negative-gravity exhaust swimming time of mice, and the group of example 4 significantly increased the negative-gravity exhaust swimming time of mice, as compared to the control group.
TABLE 1 swimming test results with load
Therefore, the anti-fatigue oat and the buckwheat of the invention can prolong the weight-bearing swimming time of mice and have good anti-fatigue effect.
While the foregoing is directed to the preferred embodiment of the present invention, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention.
Claims (7)
1. A method for preparing an anti-fatigue product by fermenting oat and buckwheat with monascus is characterized by comprising the following steps:
mixing herba Avenae Fatuae and semen Fagopyri Esculenti (50-90): (10-50) mixing, and performing high-pressure cooking or sterilization;
the pressure of the high-pressure cooking or sterilization is 0.1-0.3MPa, and the time is 20-40 min;
cooling the oat and buckwheat after high-pressure cooking or sterilization;
inoculating the cooled oat and buckwheat to Monascus purpureus (Monascus anka YZ2002), wherein the Monascus purpureus is preserved in Guangdong province microorganism strain preservation center in 2018, 7 and 30 days, and the biological preservation numbers are as follows: 60426 for GDMCC NO;
the inoculation amount of the monascus purpureus is 0.5-10.0%;
stirring the inoculated oat and buckwheat uniformly, and placing the mixture in a container for aerobic fermentation;
drying the fermented oat and buckwheat;
pulverizing the dried oat and buckwheat;
and packaging the crushed oat and buckwheat according to requirements to obtain a finished product.
2. The method for preparing an antifatigue product comprising fermenting oats and buckwheat with monascus according to claim 1, wherein the oats and buckwheat are subjected to autoclave cooking or shop sterilization.
3. The method for preparing an anti-fatigue product by monascus fermentation of oats and buckwheat according to claim 1, wherein the amount of monascus inoculum for monascus is 1-5.0%.
4. The method for preparing an anti-fatigue product by fermenting oats and buckwheat with monascus according to claim 1, wherein the temperature of the aerobic fermentation is 25 to 35 ℃ for 5 to 15 days.
5. The method for preparing an anti-fatigue product by fermenting oats and buckwheat with monascus according to claim 1, wherein the drying temperature is 60-80 ℃ for 20-30 hours.
6. An anti-fatigue product prepared by fermenting oat and buckwheat with Monascus, which is characterized in that the anti-fatigue product is prepared by inoculating Monascus purpureus (Monascus anka YZ2002) with the oat and the buckwheat, wherein the Monascus purpureus is preserved in Guangdong province microbial strain preservation center in 2018, 7 and 30 months, and the biological preservation number is as follows: 60426 for GDMCC NO;
the monascus fermented anti-fatigue oat and buckwheat contain fungal polysaccharide, mycoprotein, ergosterol and amino acid, and do not contain prescription drugs and mycotoxins;
the method for preparing the anti-fatigue product by fermenting the oat and the buckwheat with the monascus comprises the following steps:
mixing herba Avenae Fatuae and semen Fagopyri Esculenti (50-90): (10-50) mixing, and performing high-pressure cooking or sterilization;
the pressure of the high-pressure cooking or sterilization is 0.1-0.3MPa, and the time is 20-40 min;
cooling the oat and buckwheat after high-pressure cooking or sterilization;
inoculating 0.5-10.0% Monascus to the spread and cooled oat and buckwheat;
stirring the inoculated oat and buckwheat uniformly, and placing the mixture in a container for aerobic fermentation;
drying the fermented oat and buckwheat;
pulverizing the dried oat and buckwheat;
and packaging the crushed oat and buckwheat according to requirements to obtain a finished product.
7. The anti-fatigue product prepared by fermenting oat and buckwheat with monascus according to claim 6, wherein the content of fungal polysaccharide is greater than or equal to 50g/Kg, the content of fungal protein is greater than or equal to 80g/Kg, the content of ergosterol is greater than or equal to 5g/Kg, and the content of amino acid is greater than or equal to 3 g/Kg;
the prescription drug comprises lovastatin;
the mycotoxin comprises citrinin.
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