CN114982950A - Preparation method of fresh bamboo juice red yeast rice oral liquid - Google Patents
Preparation method of fresh bamboo juice red yeast rice oral liquid Download PDFInfo
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- CN114982950A CN114982950A CN202210654666.3A CN202210654666A CN114982950A CN 114982950 A CN114982950 A CN 114982950A CN 202210654666 A CN202210654666 A CN 202210654666A CN 114982950 A CN114982950 A CN 114982950A
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- liquid
- fresh bamboo
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- oral liquid
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- 239000007788 liquid Substances 0.000 title claims abstract description 34
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 17
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 17
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 17
- 239000011425 bamboo Substances 0.000 title claims abstract description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 229940026314 red yeast rice Drugs 0.000 title claims description 8
- 244000082204 Phyllostachys viridis Species 0.000 title 1
- 241001330002 Bambuseae Species 0.000 claims abstract description 16
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 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 abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 239000008103 glucose Substances 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 239000008280 blood Substances 0.000 abstract description 8
- 210000004369 blood Anatomy 0.000 abstract description 8
- 229940057059 monascus purpureus Drugs 0.000 abstract description 4
- 230000001105 regulatory effect Effects 0.000 abstract description 4
- 239000003814 drug Substances 0.000 abstract description 3
- 208000023504 respiratory system disease Diseases 0.000 abstract description 3
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 230000009747 swallowing Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 11
- 235000007189 Oryza longistaminata Nutrition 0.000 description 7
- 240000007594 Oryza sativa Species 0.000 description 7
- 235000007164 Oryza sativa Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- -1 lipid peroxide Chemical class 0.000 description 4
- 210000000582 semen Anatomy 0.000 description 4
- 238000002560 therapeutic procedure Methods 0.000 description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 208000026435 phlegm Diseases 0.000 description 3
- 206010003210 Arteriosclerosis Diseases 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 208000011775 arteriosclerosis disease Diseases 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 201000001421 hyperglycemia Diseases 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000371652 Curvularia clavata Species 0.000 description 1
- 244000113306 Monascus purpureus Species 0.000 description 1
- 235000002322 Monascus purpureus Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of fresh bamboo juice red yeast oral liquid, which comprises the following steps: step 1: baking fresh bamboo to obtain fresh bamboo juice, and adjusting the pH value to 5-7; step 2: adding 45-55 g of glucose and 2-4 g of monascus, adjusting the temperature to 22-26 ℃, adjusting the humidity to 65-75%, and keeping the temperature and the humidity constant; and step 3: after the liquid turns red and fermentation is finished, boiling the liquid and sterilizing; and 4, step 4: taking 100mL of boiled liquid to measure the lovatamine content, and obtaining a qualified finished product when the content is 0.2%. The oral medicine provided by the invention fully meets the requirements of the elderly on respiratory diseases, also meets the requirements of reducing fat, regulating blood pressure and reducing blood sugar, and is particularly more important for the elderly who have difficulty in swallowing.
Description
Technical Field
The invention relates to the technical field of oral liquid production, in particular to a preparation method of fresh bamboo juice red yeast oral liquid.
Background
The fresh red juice is liquid naturally drained after heating fresh stems of arbor plant pink green bamboo, clean bamboo and plants of the same genus, and is a traditional Chinese medicine for relieving cough and eliminating phlegm; red rice is a traditional seedling which can be used as both medicine and food, and the functions of eliminating phlegm and resisting oxidation are increased by fermenting the red rice and the traditional seedling. At present, many red yeast rice products are available on the market, and are generally used as food additives or for reducing blood fat.
Publication No. CN102415565A discloses a method for preparing red rice and fermented red rice grains from fructus Zizaniae Caduciflorae, Coicis semen, semen astragali Complanati, fructus Lycii, and Capsici fructus by Monascus, fermenting the extractive solution with lactobacillus, and performing open fermentation to convert effective components in the raw materials and extract the effective components. The lactic acid red yeast rice oral liquid is an alkaline food, plays an important role in regulating acid-base balance in vivo, preventing arteriosclerosis and reducing blood fat, can inhibit the generation of lipid peroxide and reduce the content of the lipid peroxide, and prevents aging of a human body, thereby being an ideal food therapy food and health care product. The product does not contain any chemical substance preservative, can be preserved by itself, does not deteriorate after being stored for 20 years at normal temperature, has more fragrant smell and no toxic or side effect after being stored for a long time, and is a distinctive ecological green food therapy food and health care product.
The publication No. CN102415565B discloses a method for preparing red yeast rice and fermented red yeast rice grains by using black rice, semen Coicis, semen astragali Complanati, fructus Lycii, and folium Capsici via Monascus purpureus went, fermenting the extractive solution with lactobacillus, and converting and extracting the effective components in the raw materials by open fermentation. The lactic acid monascus oral liquid is an alkaline food, plays an important role in regulating acid-base balance in a body, preventing arteriosclerosis and reducing blood fat, can inhibit the generation of lipid peroxide and reduce the content of the lipid peroxide, and prevents aging of a human body, so that the lactic acid monascus oral liquid is an ideal food therapy food and health care product. The product does not contain any chemical substance preservative, can be preserved by itself, does not deteriorate after being stored for 20 years at normal temperature, has more fragrant smell and no toxic or side effect after being stored for a long time, and is a distinctive ecological green food therapy food and health care product.
Both patents are used for reducing blood fat, and the requirements of the old on other diseases are not considered, so that the function is single.
Disclosure of Invention
The invention aims to provide a preparation method of fresh succus bambusae red yeast oral liquid, the oral liquid prepared according to the method fully meets the requirements of the elderly on respiratory system diseases, also solves the requirements of reducing fat, regulating pressure and reducing blood sugar, and is particularly more important for the elderly patients with swallowing difficulty.
In order to solve the technical problems, the invention adopts the following technical scheme:
the invention provides a preparation method of fresh bamboo juice red yeast rice oral liquid, which is characterized by comprising the following steps:
step 1: baking fresh bamboo to obtain fresh bamboo juice, and adjusting the pH value to 5-7;
step 2: adding 45-55 g of glucose and 2-4 g of monascus, adjusting the temperature to 22-26 ℃, adjusting the humidity to 65-75%, and keeping the temperature and the humidity constant;
and step 3: after the liquid turns red and fermentation is finished, boiling the liquid and sterilizing;
and 4, step 4: taking 100mL of boiled liquid to measure the lovatamine content, and obtaining a qualified finished product when the content is 0.2%.
The invention has the beneficial effects that: not only has the effects of relieving cough and eliminating phlegm, but also has the functions of reducing blood fat, blood pressure and blood sugar, and is most suitable for old patients.
Detailed Description
The technical solutions of the present invention will be described clearly and completely in the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A method for preparing fresh succus Bambusae and red rice oral liquid comprises the following steps:
step 1: baking fresh bamboo to obtain fresh succus Bambusae, and adjusting pH to 6;
and 2, step: adding 50g of glucose and 3g of monascus, adjusting the temperature to 25 ℃, adjusting the humidity to 70%, and keeping the temperature and the humidity constant;
and step 3: after the liquid turns red and fermentation is finished, boiling the liquid and sterilizing;
and 4, step 4: taking 100mL of boiled liquid to measure the lovatamine content, and obtaining a qualified finished product when the content is 0.2%.
Example 2
A method for preparing fresh succus Bambusae and red rice oral liquid comprises the following steps:
step 1: baking fresh bamboo to obtain fresh succus Bambusae, and adjusting pH to 5;
step 2: adding 52g of glucose and 2g of monascus, adjusting the temperature to 26 ℃, adjusting the humidity to 72%, and keeping the temperature and the humidity constant;
and step 3: after the liquid turns red and fermentation is finished, boiling the liquid and sterilizing;
and 4, step 4: taking 100mL of boiled liquid to measure the lovatamine content, and obtaining a qualified finished product when the content is 0.2%.
Example 3
A method for preparing fresh succus Bambusae and red rice oral liquid comprises the following steps:
step 1: baking fresh bamboo to obtain fresh succus Bambusae, and adjusting pH to 7;
step 2: adding 50g of glucose and 4g of monascus, adjusting the temperature to 23 ℃, adjusting the humidity to 68%, and keeping the temperature and the humidity constant;
and step 3: after the liquid turns red and fermentation is finished, boiling the liquid and sterilizing;
and 4, step 4: taking 100mL of boiled liquid to measure the lovatamine content, and obtaining a qualified finished product when the content is 0.2%.
The disease of respiratory system of the patient with hyperglycemia is more difficult to be cured, the product has certain hypoglycemic effect, and has better effect on the patient with hyperglycemia.
The preparation method of the invention has the advantages that the fermentation time is not easy to control, the content is not enough when the time is too short, and the mixed bacteria are easy to grow when the time is too long, thereby influencing the quality and being strictly executed according to the steps of the method.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (1)
1. A preparation method of fresh bamboo juice red yeast rice oral liquid is characterized by comprising the following steps:
step 1: baking fresh bamboo to obtain fresh bamboo juice, and adjusting the pH value to 5-7;
step 2: adding 45-55 g of glucose and 2-4 g of monascus, adjusting the temperature to 22-26 ℃, adjusting the humidity to 65-75%, and keeping the temperature and the humidity constant;
and 3, step 3: after the liquid turns red and fermentation is finished, boiling the liquid and sterilizing;
and 4, step 4: taking 100mL of boiled liquid to measure the lovatamine content, and obtaining a qualified finished product when the content is 0.2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210654666.3A CN114982950A (en) | 2022-06-10 | 2022-06-10 | Preparation method of fresh bamboo juice red yeast rice oral liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210654666.3A CN114982950A (en) | 2022-06-10 | 2022-06-10 | Preparation method of fresh bamboo juice red yeast rice oral liquid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114982950A true CN114982950A (en) | 2022-09-02 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210654666.3A Pending CN114982950A (en) | 2022-06-10 | 2022-06-10 | Preparation method of fresh bamboo juice red yeast rice oral liquid |
Country Status (1)
| Country | Link |
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| CN (1) | CN114982950A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1057196A (en) * | 1990-06-13 | 1991-12-25 | 成都中医学院 | A kind of preparation method of Chinese medicine fresh Succus Bambusae |
| CN1543876A (en) * | 2003-11-19 | 2004-11-10 | 西安利君制药股份有限公司 | Novel monascin oral liquid and method for producing the same |
| CN101720832A (en) * | 2008-12-02 | 2010-06-09 | 天津天狮生物发展有限公司 | Lipid-lowering tea and production process thereof |
| CN103202476A (en) * | 2013-04-28 | 2013-07-17 | 刘枕江 | Fresh bamboo juice extraction method |
| CN103638484A (en) * | 2013-11-22 | 2014-03-19 | 江西济民可信药业有限公司 | Preparation method of compound fresh bamboo sap liquid |
| CN108452198A (en) * | 2018-04-26 | 2018-08-28 | 江西中医药大学 | Cough-relieving apophlegmatic Chinese medicine composition and its preparation method and application |
| CN110393774A (en) * | 2019-08-28 | 2019-11-01 | 四川丰泰食品科技有限公司 | A kind of extraction process of fresh bamboo sap |
| CN111513316A (en) * | 2020-04-23 | 2020-08-11 | 湖北藻上好生物科技有限公司 | Liquid fermented clear juice oral liquid containing monascus noni |
-
2022
- 2022-06-10 CN CN202210654666.3A patent/CN114982950A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1057196A (en) * | 1990-06-13 | 1991-12-25 | 成都中医学院 | A kind of preparation method of Chinese medicine fresh Succus Bambusae |
| CN1543876A (en) * | 2003-11-19 | 2004-11-10 | 西安利君制药股份有限公司 | Novel monascin oral liquid and method for producing the same |
| CN101720832A (en) * | 2008-12-02 | 2010-06-09 | 天津天狮生物发展有限公司 | Lipid-lowering tea and production process thereof |
| CN103202476A (en) * | 2013-04-28 | 2013-07-17 | 刘枕江 | Fresh bamboo juice extraction method |
| CN103638484A (en) * | 2013-11-22 | 2014-03-19 | 江西济民可信药业有限公司 | Preparation method of compound fresh bamboo sap liquid |
| CN108452198A (en) * | 2018-04-26 | 2018-08-28 | 江西中医药大学 | Cough-relieving apophlegmatic Chinese medicine composition and its preparation method and application |
| CN110393774A (en) * | 2019-08-28 | 2019-11-01 | 四川丰泰食品科技有限公司 | A kind of extraction process of fresh bamboo sap |
| CN111513316A (en) * | 2020-04-23 | 2020-08-11 | 湖北藻上好生物科技有限公司 | Liquid fermented clear juice oral liquid containing monascus noni |
Non-Patent Citations (2)
| Title |
|---|
| 文镜, 常平, 顾晓玲, 金宗濂: "红曲及洛伐他汀的生理活性和测定方法研究进展", 中国食品添加剂, no. 01 * |
| 李浩然, 冯雅丽, 伍军: "降脂红曲研究进展", 北京农学院学报, no. 03 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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Application publication date: 20220902 |