CN115386440B - Health care red Qu Tianjiu and preparation method thereof - Google Patents
Health care red Qu Tianjiu and preparation method thereof Download PDFInfo
- Publication number
- CN115386440B CN115386440B CN202211060554.1A CN202211060554A CN115386440B CN 115386440 B CN115386440 B CN 115386440B CN 202211060554 A CN202211060554 A CN 202211060554A CN 115386440 B CN115386440 B CN 115386440B
- Authority
- CN
- China
- Prior art keywords
- monascus
- glutinous rice
- fermentation
- rhizopus
- comparative example
- 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.)
- Active
Links
- 230000036541 health Effects 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 89
- 239000002994 raw material Substances 0.000 claims abstract description 66
- 240000007594 Oryza sativa Species 0.000 claims abstract description 57
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 57
- 235000009566 rice Nutrition 0.000 claims abstract description 52
- 238000000855 fermentation Methods 0.000 claims abstract description 47
- 230000004151 fermentation Effects 0.000 claims abstract description 47
- 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 32
- 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 32
- 241000235527 Rhizopus Species 0.000 claims abstract description 30
- 235000009508 confectionery Nutrition 0.000 claims abstract description 28
- 238000009630 liquid culture Methods 0.000 claims abstract description 28
- 230000004060 metabolic process Effects 0.000 claims abstract description 6
- 235000007189 Oryza longistaminata Nutrition 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 32
- 238000011081 inoculation Methods 0.000 claims description 28
- 239000007788 liquid Substances 0.000 claims description 25
- 229940057059 monascus purpureus Drugs 0.000 claims description 21
- CQIUKKVOEOPUDV-IYSWYEEDSA-N antimycin Chemical compound OC1=C(C(O)=O)C(=O)C(C)=C2[C@H](C)[C@@H](C)OC=C21 CQIUKKVOEOPUDV-IYSWYEEDSA-N 0.000 claims description 20
- CQIUKKVOEOPUDV-UHFFFAOYSA-N citrinine Natural products OC1=C(C(O)=O)C(=O)C(C)=C2C(C)C(C)OC=C21 CQIUKKVOEOPUDV-UHFFFAOYSA-N 0.000 claims description 20
- 239000001963 growth medium Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000003892 spreading Methods 0.000 claims description 13
- 230000007480 spreading Effects 0.000 claims description 13
- 238000012258 culturing Methods 0.000 claims description 12
- 244000113306 Monascus purpureus Species 0.000 claims description 7
- 235000002322 Monascus purpureus Nutrition 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 239000007858 starting material Substances 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 230000003698 anagen phase Effects 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 241001052560 Thallis Species 0.000 claims description 4
- 230000015572 biosynthetic process Effects 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 239000002609 medium Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 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 3
- 239000001888 Peptone Substances 0.000 claims description 3
- 108010080698 Peptones Proteins 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 3
- 239000011707 mineral Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000019319 peptone Nutrition 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 2
- 238000012790 confirmation Methods 0.000 claims description 2
- 208000015181 infectious disease Diseases 0.000 claims description 2
- 230000002458 infectious effect Effects 0.000 claims description 2
- 239000003814 drug Substances 0.000 abstract description 9
- 229940079593 drug Drugs 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 4
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000003203 everyday effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 80
- 239000007787 solid Substances 0.000 description 11
- 239000008280 blood Substances 0.000 description 7
- 210000004369 blood Anatomy 0.000 description 7
- 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 6
- 230000000694 effects Effects 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 3
- 239000013543 active substance Substances 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- AETVBWZVKDOWHH-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-3-(1-ethylazetidin-3-yl)oxypyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C=1C(=NN(C=1)CC(=O)N1CC2=C(CC1)NN=N2)OC1CN(C1)CC AETVBWZVKDOWHH-UHFFFAOYSA-N 0.000 description 1
- DHKVCYCWBUNNQH-UHFFFAOYSA-N 2-[5-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1,3,4-oxadiazol-2-yl]-1-(1,4,5,7-tetrahydropyrazolo[3,4-c]pyridin-6-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1=NN=C(O1)CC(=O)N1CC2=C(CC1)C=NN2 DHKVCYCWBUNNQH-UHFFFAOYSA-N 0.000 description 1
- AWFYPPSBLUWMFQ-UHFFFAOYSA-N 2-[5-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1,3,4-oxadiazol-2-yl]-1-(1,4,6,7-tetrahydropyrazolo[4,3-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1=NN=C(O1)CC(=O)N1CC2=C(CC1)NN=C2 AWFYPPSBLUWMFQ-UHFFFAOYSA-N 0.000 description 1
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 1
- DCVGCQPXTOSWEA-UHFFFAOYSA-N 4-[[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]pyrazol-3-yl]methyl]-1-methylpiperazin-2-one Chemical compound CN1CCN(CC2=NN(CC(=O)N3CCC4=C(C3)N=NN4)C=C2C2=CN=C(NC3CC4=C(C3)C=CC=C4)N=C2)CC1=O DCVGCQPXTOSWEA-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 231100000678 Mycotoxin Toxicity 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 150000004668 long chain fatty acids Chemical class 0.000 description 1
- 229960004844 lovastatin Drugs 0.000 description 1
- QLJODMDSTUBWDW-UHFFFAOYSA-N lovastatin hydroxy acid Natural products C1=CC(C)C(CCC(O)CC(O)CC(O)=O)C2C(OC(=O)C(C)CC)CC(C)C=C21 QLJODMDSTUBWDW-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229930185723 monacolin Natural products 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 239000002636 mycotoxin Substances 0.000 description 1
- 230000003589 nefrotoxic effect Effects 0.000 description 1
- 231100000381 nephrotoxic Toxicity 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/845—Rhizopus
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to a health care red Qu Tianjiu and a preparation method thereof, wherein the health care red rice sweet wine is prepared by taking fresh glutinous rice produced in the current year as a raw material, inoculating monascus and rhizopus which are ripe by liquid culture on soaked, steamed and spread-cooled glutinous rice, and carrying out double-strain pure-strain combined fermentation. The health-care monascus sweet wine has the advantages that the monacolin K content generated by the natural metabolism of monascus is 0.02-0.03 mg/g, if the total monacolin K content is calculated according to the content of not more than 300g of the monacolin K which is normally eaten by each person every day, the total monacolin K content is in accordance with the regulations (8-10 mg/day) of national food and drug administration No. 2010, the health-care monascus sweet wine has higher health-care efficacy, high nutritional value and wide crowd suitable for diet.
Description
Technical Field
The invention relates to the technical field of red yeast sweet wine preparation, in particular to health care red Qu Tianjiu and a preparation method thereof.
Background
The red Qu Tianjiu is rich in Monacolin substances, various pigment monomers, ergosterol, long-chain fatty acid and various antibacterial active substances, can obviously inhibit the synthesis of low-density cholesterol, reduce the blood fat content in human blood, and has certain effects of reducing blood fat, blood pressure, blood sugar, promoting blood circulation, relieving fatigue and the like.
The prior art shows that in the traditional process of preparing the monascus sweet wine, the monascus strain is inoculated on rice to perform traditional solid state culture to obtain a mixture of monascus mycelium and a culture medium thereof. The vast majority of current processes adopt the brewing monascus of nonfunctional monascus as a strain, and the brewing monascus can be used as a saccharification starter for producing monascus sweet wine, has saccharification and wine production functions, but does not produce monacolin K substances, and is easy to produce mycotoxin (nephrotoxic substance) -citrinin with serious toxic and side effects and adverse reactions, thus severely restricting the quality and product safety of the monascus sweet wine. Modern medical research proves that Monacolin K (Monacolin K or lovastatin) is a functional active substance with positive effects on human health, has the effects of reducing blood fat, reducing blood sugar and reducing cholesterol level, and further can prevent cardiovascular diseases, and although Monacolin K has a therapeutic effect, excessive administration of the Monacolin K can cause side effects on human health. Therefore, there is a need for a green, safe, free or very low citrinin-containing health care red Qu Tianjiu with a monacolin K content that meets normal intake limiting standards, and a method for making the same.
Disclosure of Invention
Aiming at the defects existing in the prior art, the invention aims to provide the health care red Qu Tianjiu and the preparation method thereof, and the red koji sweet wine is inoculated on waxy rice through liquid culture of red koji and rhizopus, and double-strain pure-strain combined fermentation is carried out, wherein no or very low-yield citrinin is produced in the fermentation process, and the content of monacolin K produced by natural metabolism of the red koji in the fermentation process can meet the requirement of normal edible intake.
The invention also provides a preparation method of the health-care monascus sweet wine which is green and safe, does not contain or contains very low citrinin, and the content of monacolin K can meet the requirement of normal edible intake.
The aim of the invention can be achieved by the following technical scheme: a health promoting sweet wine is prepared by taking fresh Oryza Glutinosa produced in current year as raw material, soaking, steaming, spreading to cool glutinous rice, inoculating Monascus purpureus and rhizopus which are ripe by liquid culture, and performing double-strain pure strain combined fermentation; the inoculation amount of the monascus is 2.0-12% of the mass of the raw material, and the inoculation amount of the rhizopus is 0.2-1.0% of the mass of the raw material.
Preferably, the monascus is a monascus purpureus mutant strain TY02.
Preferably, the rhizopus is rhizopus Q303.
The invention also provides a preparation method of the health-care monascus sweet wine, which comprises the following steps:
(1) Raw materials and a starter are selected: taking fresh glutinous rice produced in the current year as a raw material, taking monascus and rhizopus which are ripe by liquid culture as saccharification starter, wherein the monascus is a purple monascus mutant strain TY02, and the rhizopus is rhizopus Q303;
(2) Washing and soaking: washing glutinous rice with water, soaking for 10-12 hours, and naturally draining for later use;
(3) Steaming rice: selecting a proper container, spreading the drained glutinous rice in the container, steaming the glutinous rice in a water-proof way until the glutinous rice is well-cooked;
(4) And (5) spreading and cooling: after the glutinous rice is steamed, spreading the steamed glutinous rice in a sterilized container, spraying cool boiled water or sterile mineral water on the spread glutinous rice to fully disperse and cool the glutinous rice, and spreading the steamed glutinous rice to 35-38 ℃ for later use;
(5) And (3) mixing yeast: at the beginning of fermentation, inoculating the monascus and rhizopus which are ripe by liquid culture to the cooked glutinous rice spread in the step (4) at the same time and uniformly stirring, wherein the inoculation amount of the monascus is 2.0-12% of the mass of the raw material, and the inoculation amount of the rhizopus is 0.2-1.0% of the mass of the raw material;
(6) And (5) subpackaging: mixing Monascus and rhizopus, packaging into fermentation container, slightly compacting, and then nesting;
(7) Fermentation: after nest formation, the fermentation container is covered with a ventilated membrane and placed in a constant temperature culture room with the temperature of 28-32 ℃ for 48-72 hours, and then the fermentation container is transferred into a sealed container.
(8) And (3) sterilization: and after the fermentation is finished, sterilizing the mature red yeast sweet wine at low temperature, and stopping the fermentation to obtain the health-care red yeast sweet wine containing monacolin K generated by natural metabolism of the red yeast fermentation.
Preferably, in the step (5), the preparation method of the monascus comprises the following steps:
culturing first-stage seed liquid: inoculating a strain TY02 of monascus purpureus as a production seed with 10% of inoculum size (V/V) into a shake flask filled with a primary seed liquid culture medium, and culturing for 48-50 hours on a rotary shaking table with the temperature of 28-30 ℃ and the rotating speed of 180-200 r/min to ensure that thalli are in a logarithmic growth phase to obtain a primary seed liquid;
(II) culturing a secondary seed solution: and (3) microscopic examination of the first-stage seed liquid in the shake flask, confirmation of no infectious microbe, inoculating the first-stage seed liquid into a seed tank filled with a second-stage seed liquid culture medium with 10 percent of inoculation amount (V/V), and culturing for 5 to 6 days under the conditions that the temperature is 28 to 30 ℃, the rotating speed is 120 to 135r/min, the ventilation amount is 2.0 to 2.5vvm and the tank pressure is 0.04 to 0.05Mpa, so that the bacterial strain liquid is in logarithmic growth phase, and the mature monascus strain liquid is obtained.
Preferably, in the step (i), the first seed liquid medium comprises: glucose 60g/L, peptone 25g/L, corn steep liquor 10g/L, naNO 3 2g/L，MgSO 4 ·7H 2 O 1g/L，K 2 HPO 4 ·3H 2 O1.5 g/L, the components are calculated according to the weight-volume ratio, and the balance is water; the pH value of the primary seed liquid culture medium is natural.
Preferably, in the step (ii), the components of the secondary seed liquid medium include: 100g/L of rice flour, and the balance of water according to the weight-volume ratio; the secondary seed liquid culture medium was sterilized at 121℃for 30 minutes.
More preferably, in the step (5), the inoculation amount of monascus is preferably 2.0-4.0% of the mass of the raw material.
More preferably, in the step (5), the inoculation amount of rhizopus is preferably 0.4 to 0.6% of the mass of the raw material.
More preferably, in the step (7), the constant temperature fermentation is carried out at 29 to 31 ℃ for 55 to 68 hours.
Compared with the prior art, the invention has the beneficial effects that: the health-care monascus sweet wine is prepared by inoculating liquid seed liquid of monascus and rhizopus to a glutinous rice culture medium and carrying out double-strain pure-strain combined fermentation production, can inhibit the activity of monascus in synthesizing citrinin enzyme system to the greatest extent, greatly reduces the citrinin content in the monascus sweet wine, is green and safe, and simultaneously can effectively control the monacolin K content generated by natural metabolism of the monascus by virtue of the combined fermentation of the double strains, so that the content can meet the requirement of limiting the normal eating amount, has health-care efficacy and high nutritional value, and is suitable for a wide population of diets.
The preparation method of the health-care monascus sweet wine is simple to operate, and the double-bacteria combined fermentation is carried out by inoculating the monascus and rhizopus, so that the hidden danger of serious overproof citrinin generated by fermentation of the conventional solid-state cultured monascus is eliminated, the content of Monacolin K in the monascus sweet wine can meet the requirement of normal eating and intake limit of people, and the product is green and safe, has great economic benefit and is suitable for industrial mass production.
Detailed Description
The invention will be further described with reference to the following specific embodiments, but the examples are not intended to limit the invention in any way. Unless otherwise indicated, all materials and reagents used in the examples of the present invention were purchased conventionally.
The monascus purpureus used in the following examples was deposited by the applicant at the chinese collection of typical cultures at 2018, 09, 03, accession numbers: cctccc No: m2018586, named Monascus purpureus TY02 and English Monascus purpureus TY02; the rhizopus Q303 used was isolated from the institute of light industry science, guizhou province.
Example 1
The invention also provides a preparation method of the health-care monascus sweet wine, which comprises the following steps:
(1) Raw materials and saccharification starter are selected: taking fresh glutinous rice produced in the current year as a raw material, taking monascus and rhizopus which are ripe by liquid culture as saccharification starter, wherein the monascus is a purple monascus mutant strain TY02, and the rhizopus is rhizopus Q303;
(2) Washing and soaking: washing glutinous rice with water, soaking for 12 hours, and naturally draining for later use;
(3) Steaming rice: selecting a proper container, spreading the drained glutinous rice in the container, steaming the glutinous rice in a water-proof way until the glutinous rice is well-cooked;
(4) And (5) spreading and cooling: after the glutinous rice is steamed, spreading the steamed glutinous rice in a sterilized container, spraying cool boiled water or sterile mineral water on the spread glutinous rice, fully dispersing the glutinous rice, cooling, and spreading to about 35 ℃ for later use;
(5) And (3) mixing yeast: simultaneously inoculating the monascus and rhizopus which are ripe by liquid culture to the waxy rice spread in the step (4) and uniformly stirring, wherein the inoculation amount of the monascus is 2.0% of the mass of the raw materials (20 g of monascus strain liquid is added into 1kg of dry glutinous rice calculated by raw materials), and the inoculation amount of the rhizopus is 0.5% of the mass of the raw materials (5 g of rhizopus is added into 1kg of dry glutinous rice calculated by raw materials);
(6) And (5) subpackaging: mixing Monascus and rhizopus, packaging into fermentation container, slightly compacting, and then nesting;
(7) Fermentation: covering a ventilation film on a fermentation container after nest formation, placing the fermentation container in a constant temperature culture room with the temperature of 30 ℃, fermenting for 48 hours at constant temperature, and transferring the fermentation container into a sealed container;
(8) And (3) sterilization: and after the fermentation is finished, sterilizing the mature red yeast sweet wine at a low temperature (80-85 ℃), and stopping the fermentation to obtain the health-care red yeast sweet wine.
Specifically, in the step (5), the preparation method of the monascus comprises the following steps:
culturing first-stage seed liquid: the rhodochrous purpureus mutant TY02 is used as production seeds, and inoculated into a shake flask containing a primary seed liquid culture medium with an inoculum size (V/V) of 10%, wherein the primary seed liquid culture medium comprises the following components: glucose 60g/L, peptone 25g/L, corn steep liquor 10g/L, naNO 3 2g/L，MgSO 4 ·7H 2 O 1g/L，K 2 HPO 4 ·3H 2 O1.5 g/L, the components are calculated according to the weight-volume ratio, and the balance is water; the pH value of the primary seed liquid culture medium is natural, and the primary seed liquid is obtained by culturing the primary seed liquid culture medium on a rotary shaking table with the temperature of 30 ℃ and the rotating speed of 180r/min for 48 hours to ensure that thalli are in a logarithmic growth phase;
(II) culturing a secondary seed solution: after confirming sterility by microscopic examination of the primary seed liquid in the shake flask, the seed tank is inoculated with a secondary seed liquid culture medium with an inoculum size (V/V) of 10%, and the secondary seed liquid culture medium comprises the following components: 100g/L of rice flour, and the balance of water according to the weight-volume ratio; sterilizing the secondary seed liquid culture medium for 30 minutes at the temperature of 121 ℃, culturing for 5 days under the conditions of the temperature of 30 ℃, the rotating speed of 120r/min, the ventilation quantity of 2.0vvm and the tank pressure of 0.04Mpa, so that the thalli are in the logarithmic growth phase to obtain mature red yeast strain liquid, inoculating the mature red yeast strain liquid (subjected to microscopic examination and sterile and in the vigorous breeding period) into glutinous rice according to the inoculation quantity in the step (5), uniformly stirring, and then starting fermentation.
Example 2
The difference between this example and example 1 is that in step (5), the inoculating amount of monascus in liquid culture is 4.0% of the mass of the raw material; other raw materials and operation procedure were the same as in example 1.
Example 3
The difference between this example and example 1 is that the inoculating amount of monascus in liquid culture is 6.0% of the mass of the raw material; other raw materials and operation procedure were the same as in example 1.
Example 4
The difference between this example and example 1 is that the inoculating amount of monascus in liquid culture is 8.0% of the mass of the raw material; other raw materials and operation procedure were the same as in example 1.
Example 5
The difference between this example and example 1 is that the inoculating amount of monascus in liquid culture is 10.0% of the mass of the raw material; other raw materials and operation procedure were the same as in example 1.
Example 6
The difference between this example and example 1 is that the inoculating amount of monascus in liquid culture is 12.0% of the mass of the raw material; other raw materials and operation procedure were the same as in example 1.
Comparative example 1
The difference between this comparative example and example 1 is that in step (5), the liquid-state cultured and matured monascus is changed to inoculated with solid-state cultured and matured monascus, and the inoculating amount of the monascus is 0% of the mass of the raw material at the beginning of fermentation; other raw materials and operation procedure were the same as in example 1.
Comparative example 2
The difference between the comparative example and the comparative example 1 is that the inoculation amount of the monascus cerevisiae cultivated in a solid state is 2.0% of the mass of the raw material; other raw materials and operation procedure were the same as in comparative example 1.
Comparative example 3
The difference between the comparative example and the comparative example 1 is that the inoculation amount of the monascus cerevisiae cultivated in a solid state is 4.0% of the mass of the raw material; other raw materials and operation procedure were the same as in comparative example 1.
Comparative example 4
The difference between the comparative example and the comparative example 1 is that the inoculation amount of the monascus cerevisiae cultivated in a solid state is 6.0% of the mass of the raw material; other raw materials and operation procedure were the same as in comparative example 1.
Comparative example 5
The difference between the comparative example and the comparative example 1 is that the inoculation amount of the monascus cerevisiae cultivated in a solid state is 8.0% of the mass of the raw material; other raw materials and operation procedure were the same as in comparative example 1.
Comparative example 6
The difference between the comparative example and the comparative example 1 is that the inoculation amount of the monascus cerevisiae cultivated in a solid state is 10.0% of the mass of the raw material; other raw materials and operation procedure were the same as in comparative example 1.
Comparative example 7
The difference between the comparative example and the comparative example 1 is that the inoculation amount of the monascus cerevisiae cultivated in a solid state is 12.0% of the mass of the raw material; other raw materials and operation procedure were the same as in comparative example 1.
Comparative example 8
The difference between this comparative example and example 1 is that inoculating liquid-state cultured monascus in step (5) was changed to inoculating after fermentation in step (7), inoculating monascus in glutinous rice at 8h from the start of fermentation, the inoculum size being 8.0% of the mass of the raw material; other raw materials and operation procedure were the same as in example 1.
Comparative example 9
The difference between the present comparative example and comparative example 8 is that monascus was inoculated into glutinous rice at 16h from the start of fermentation in an amount of 8.0% of the mass of the raw material; other raw materials and operation procedure were the same as in comparative example 8.
Comparative example 10
The difference between the present comparative example and comparative example 8 is that monascus was inoculated into glutinous rice at 24h from the start of fermentation in an amount of 8.0% of the mass of the raw material; other raw materials and operation procedure were the same as in comparative example 8.
Comparative example 11
The difference between the present comparative example and comparative example 8 is that monascus was inoculated into glutinous rice at 32h from the start of fermentation in an amount of 8.0% of the mass of the raw material; other raw materials and operation procedure were the same as in comparative example 8.
Comparative example 12
The difference between the present comparative example and comparative example 8 is that monascus was inoculated into glutinous rice at 40h from the start of fermentation in an amount of 8.0% of the mass of the raw material; other raw materials and operation procedure were the same as in comparative example 8.
Comparative example 13
The difference between the present comparative example and comparative example 8 is that monascus was inoculated into glutinous rice at 48h from the start of fermentation in an amount of 8.0% of the mass of the raw material; other raw materials and operation procedure were the same as in comparative example 8.
Comparative example 14
The difference between this comparative example and example 1 is that in step (5), inoculating liquid-state cultured monascus was changed to inoculating solid-state cultured monascus, the amount of inoculation being 0.5% of the mass of the raw material; other raw materials and operation procedure were the same as in example 1.
Comparative example 15
The difference between the comparative example and the comparative example 14 is that the inoculation amount of the monascus cerevisiae in the solid state culture is 30% of the mass of the raw material; other raw materials and operation procedure were the same as in comparative example 14.
Comparative example 16
The difference between this comparative example and example 1 is that in step (5), the inoculating amount of monascus liquid-cultured was 0.5% of the mass of the raw material; other raw materials and operation procedure were the same as in example 1.
Comparative example 17
The difference between this comparative example and example 1 is that in step (5), the inoculating amount of monascus liquid-cultured was 30% of the mass of the raw material; other raw materials and operation procedure were the same as in example 1.
The content of monacolin K and citrinin in the red yeast sweet wine after the fermentation of examples 1 to 6 and comparative examples 1 to 17 was measured.
1. Experimental method
Determination of monacolin K: is performed in the standard QB/T2847-2007 (functional red rice (flour)).
Determination of citrinin: the first procedure was carried out according to GB5009.222-2016 (national food safety standard-determination of citrinin in food).
2. Measurement results
The monacolin K and citrinin content in the red yeast sweet wine are shown in Table 1:
| group of | Monascus inoculation amount% | Monacolin K (mg/g) | Citrinin (mug/kg) |
| Example 1 | 2 | 0.0152 | 5 |
| Example 2 | 4 | 0.0183 | 2 |
| Example 3 | 6 | 0.0228 | 4 |
| Example 4 | 8 | 0.0290 | 0 |
| Example 5 | 10 | 0.0267 | 1 |
| Example 6 | 12 | 0.0213 | 0 |
| Comparative example 1 | 0 | 0 | 0 |
| Comparative example 2 | 2 | 0 | 116 |
| Comparative example 3 | 4 | 0 | 243 |
| Comparative example 4 | 6 | 0 | 353 |
| Comparative example 5 | 8 | 0 | 489 |
| Comparative example 6 | 10 | 0 | 633 |
| Comparative example 7 | 12 | 0 | 782 |
| Comparative example 8 | 8 | 0.0268 | 0 |
| Comparative example 9 | 8 | 0.0236 | 3 |
| Comparative example 10 | 8 | 0.0197 | 3 |
| Comparative example 11 | 8 | 0.0154 | 1 |
| Comparative example 12 | 8 | 0.0108 | 0 |
| Comparative example 13 | 8 | 0.0073 | 0 |
| Comparative example 14 | 0.5 | 0 | 76 |
| Comparative example 15 | 30 | 0 | 1021 |
| Comparative example 16 | 0.5 | 0.0056 | 2 |
| Comparative example 17 | 30 | 0.0115 | 0 |
TABLE 1
As can be seen from the results of the measurements in examples 1 to 6 of Table 1, the mass concentration of Monacolin K of red Qu Tianjiu obtained by the preparation method of the present invention is 0.0152 to 0.0290mg/g and the mass concentration of citrinin is 0 to 5. Mu.g/kg. Both the two indexes accord with the specification of national food and drug administration No. 2010 and QB/T2847-2007 industry standard.
As can be seen from the measurement results of comparative examples 1 to 7, the mass concentration of Monacolin K in red Qu Tianjiu is 0 by adopting the monascus cerevisiae for preparing the koji in a solid state, and the Monacolin K has no effects of reducing the ester, the blood sugar and the cholesterol; the mass concentration of citrinin is increasing along with the increase of the inoculation amount, the variation range is 116-782 mug/kg, the content is seriously out of standard, and the standard of QB/T2847-2007 industry and the specification of national food and medicine supervision [2010]2 are not met.
As can be seen from the measurement results of comparative examples 8 to 13, the inoculation of liquid-cultured monascus was started only a while after the start of fermentation, and the experiment found that: along with the postponement of inoculation time, the mass concentration of the monacolin K is negatively increased along with the postponement of inoculation time, which is unfavorable for the monacolin K production, and the change range is 0.0268-0.0073 mg/g, which accords with the regulations of national food and medicine supervision No. 2010; the mass concentration of citrinin is 0-3 mug/kg, and also accords with the standard of QB/T2847-2007 industry and the specification of national food and medicine license [2010] 2. Therefore, the liquid state culture monascus is inoculated at the beginning of fermentation, and the monacolin K content generated by natural metabolism is higher, so that the health care function of the monascus sweet wine is improved.
As can be seen from the measurement results of comparative examples 14 and 15, the amount of inoculating monascus cerevisiae inoculated with solid koji making is 0 in monacolin K, but the amount of producing citrinin is severely out of standard, and does not meet the QB/T2847-2007 industry standard and national food and drug administration No. 2010 2.
As can be seen from the measurement results of comparative examples 16 and 17, the mass concentration of monacolin K and citrinin produced by the liquid-state cultured monascus cells is in accordance with the regulations of national food and drug administration [2010]2 and the QB/T2847-2007 industry standard, regardless of whether the inoculum size of the liquid-state cultured monascus cells is in the high or low position.
Therefore, compared with the red yeast sweet wine obtained by fermenting the traditional solid-state yeast-making wine red yeast, the red yeast sweet wine can furthest reduce citrinin generated in the fermentation process, and simultaneously can enable the content of Monacolin K to meet the requirement of normal edible intake limit.
In conclusion, the monacolin K content of the health care red Qu Tianjiu obtained by the preparation method is less than 0.03mg/g, can meet the requirement of normal edible intake limit, accords with the regulations of national food and drug administration No. 2010-2 (8-10 mg/day), has extremely low citrinin content, and also accords with the QB/T2847-2007 industrial standard and the regulations of national food and drug administration No. 2010-2, thereby avoiding the defect that the citrinin produced by the fermentation of the monascus brewachii for making the yeast in a traditional solid state is seriously out of standard. The health-care red yeast sweet wine prepared by the preparation method is green and safe and has a certain health-care function.
The invention has been further described with reference to specific embodiments, but it should be understood that the detailed description is not to be construed as limiting the spirit and scope of the invention, but rather as providing those skilled in the art with the benefit of this disclosure with the benefit of their various modifications to the described embodiments.
Claims (6)
1. The preparation method of the health-care monascus sweet wine is characterized by comprising the following steps of:
(1) Raw materials and saccharification starter are selected: taking fresh glutinous rice produced in the current year as a raw material, and taking monascus and rhizopus which are ripe by liquid culture as saccharification starter, wherein the monascus is a purple monascus mutant strain TY02, and the monascus is preserved in China center for type culture Collection (China, accession number: cctccc No: m2018586, wherein the rhizopus is rhizopus Q303;
(2) Washing and soaking: washing glutinous rice with water, soaking for 10-12 hours, and naturally draining for later use;
(3) Steaming rice: selecting a proper container, spreading the drained glutinous rice in the container, steaming the glutinous rice in a water-proof way until the glutinous rice is well-cooked;
(4) And (5) spreading and cooling: after the glutinous rice is steamed, spreading the steamed glutinous rice in a sterilized container, spraying cool boiled water or sterile mineral water on the spread glutinous rice, fully dispersing the glutinous rice, cooling, and spreading to 35-38 ℃ for later use;
(5) And (3) mixing yeast: at the beginning of fermentation, inoculating the monascus and rhizopus which are ripe by liquid culture to the cooked glutinous rice spread in the step (4) at the same time and uniformly stirring, wherein the inoculation amount of the monascus is 2.0-12% of the mass of the raw material, and the inoculation amount of the rhizopus is 0.2-1.0% of the mass of the raw material;
(6) And (5) subpackaging: mixing Monascus and rhizopus, packaging into fermentation container, slightly compacting, and then nesting;
(7) Fermentation: covering a ventilation film on a fermentation container after nest formation, placing the fermentation container in a constant-temperature culture room with the temperature of 28-32 ℃, fermenting at constant temperature for 48-72 hours, and transferring the fermentation container into a sealed container;
(8) And (3) sterilization: sterilizing the mature red rice sweet wine at low temperature, and stopping fermentation to obtain health care red Qu Tianjiu containing Monacolin K produced by natural metabolism of red rice fermentation;
the health care red Qu Tianjiu obtained according to the steps has the mass concentration of monacolin K of 0.0152-0.0290 mg/g and the mass concentration of citrinin of 0-5 mug/kg.
2. The method for preparing health care red Qu Tianjiu according to claim 1, wherein in the step (5), the method for preparing monascus comprises the following steps:
culturing first-stage seed liquid: inoculating a strain TY02 of monascus purpureus as a production seed with 10% of inoculum size (V/V) into a shake flask filled with a primary seed liquid culture medium, and culturing for 48-50 hours on a rotary shaking table with the temperature of 28-30 ℃ and the rotating speed of 180-200 r/min to ensure that thalli are in a logarithmic growth phase to obtain a primary seed liquid;
(II) culturing a secondary seed solution: and (3) microscopic examination of the first-stage seed liquid in the shake flask, confirmation of no infectious microbe, inoculating the first-stage seed liquid into a seed tank filled with a second-stage seed liquid culture medium with 10 percent of inoculation amount (V/V), and culturing for 5-6 days under the conditions that the temperature is 28-30 ℃, the rotating speed is 120-135 r/min, the ventilation amount is 2.0-2.5 vvm and the tank pressure is 0.04-0.05 Mpa, so that the bacterial strain liquid is in logarithmic growth phase, and the mature monascus strain liquid is obtained.
3. The method of claim 2, wherein in step (i), the first seed liquid medium comprises: glucose 60g/L, peptone 25/g/L, corn steep liquor 10g/L, naNO 3 2 g/L，MgSO 4 ·7H 2 O 1 g/L，K 2 HPO 4 ·3H 2 O1.5 g/L, the components are calculated according to the weight-volume ratio, and the balance is water.
4. The method of claim 2, wherein in step (ii), the secondary seed liquid medium comprises: 100 parts by volume of rice flour g/L, and the balance of water according to the weight-volume ratio; the secondary seed liquid culture medium is sterilized for 30 minutes under the condition that the temperature is 121 ℃.
5. The method for preparing health care red Qu Tianjiu according to claim 1, wherein in the step (5), the inoculation amount of monascus is 2.0-4.0% of the mass of the raw material.
6. The method for preparing health care red Qu Tianjiu according to claim 1, wherein in the step (5), the inoculation amount of rhizopus is 0.4-0.6% of the mass of the raw material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211060554.1A CN115386440B (en) | 2022-08-31 | 2022-08-31 | Health care red Qu Tianjiu and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211060554.1A CN115386440B (en) | 2022-08-31 | 2022-08-31 | Health care red Qu Tianjiu and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115386440A CN115386440A (en) | 2022-11-25 |
| CN115386440B true CN115386440B (en) | 2024-03-26 |
Family
ID=84124147
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211060554.1A Active CN115386440B (en) | 2022-08-31 | 2022-08-31 | Health care red Qu Tianjiu and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115386440B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104293680A (en) * | 2014-08-04 | 2015-01-21 | 东莞市天益生物工程有限公司 | Monascus spp., preparation method for high-activity-composition functional monascus powder, and product |
| CN104862191A (en) * | 2015-05-05 | 2015-08-26 | 长江大学 | Red kojic rice sweet rice wine beverage and preparation method thereof |
| CN104855808A (en) * | 2015-05-12 | 2015-08-26 | 贵州省轻工业科学研究所 | Production method for brewing fermented glutinous rice by utilizing monascus and Q303 rhizopus starters |
| CN110408545A (en) * | 2019-03-21 | 2019-11-05 | 广东天益生物科技有限公司 | A kind of purplish red aspergillus kind and the method and product that Hongqu powder (red colouring agent) is prepared by it |
-
2022
- 2022-08-31 CN CN202211060554.1A patent/CN115386440B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104293680A (en) * | 2014-08-04 | 2015-01-21 | 东莞市天益生物工程有限公司 | Monascus spp., preparation method for high-activity-composition functional monascus powder, and product |
| CN104862191A (en) * | 2015-05-05 | 2015-08-26 | 长江大学 | Red kojic rice sweet rice wine beverage and preparation method thereof |
| CN104855808A (en) * | 2015-05-12 | 2015-08-26 | 贵州省轻工业科学研究所 | Production method for brewing fermented glutinous rice by utilizing monascus and Q303 rhizopus starters |
| CN110408545A (en) * | 2019-03-21 | 2019-11-05 | 广东天益生物科技有限公司 | A kind of purplish red aspergillus kind and the method and product that Hongqu powder (red colouring agent) is prepared by it |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115386440A (en) | 2022-11-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA1108463A (en) | Process to obstruct the attack by viruses | |
| CN102813039A (en) | Method for preparing bitter buckwheat and red yeast rice tea | |
| CN103865747A (en) | Production method of monascus vinegar rich in lovastatin | |
| CN110305754A (en) | A kind of yellow rice wine and preparation method thereof of multidimensional pure-blood ferment | |
| CN109123628A (en) | A kind of preparation method of apple ferment | |
| CN108934785B (en) | Liquid strain culture method and cultivation method of boletus nigricans | |
| CN110862903B (en) | Apple vinegar rich in lactic acid and succinic acid and production process thereof | |
| CN107484548A (en) | A kind of ganoderma lucidum cultivation method for improving ganoderma polyoses content | |
| CN112111434B (en) | Excellent lactic acid bacteria, screening method and application of excellent lactic acid bacteria in preparation of Xiaoqu | |
| CN113801813A (en) | EM (effective microorganisms) suitable for rose fermentation and application process thereof | |
| CN106434263B (en) | A kind of production technology of kurarinone vinegar | |
| CN115386440B (en) | Health care red Qu Tianjiu and preparation method thereof | |
| CN105602821B (en) | A kind of Lenlinus edodes A black garlic vinegar and a method for preparing the same | |
| CN111567711A (en) | Preparation method of xanthine oxidase inhibitory activity enzyme beverage with high bioavailability | |
| CN113684140B (en) | Saccharomyces cerevisiae with low yield of fusel and high yield of ester, composition and application of saccharomyces cerevisiae in fermented food | |
| CN113637546A (en) | Production method of rice-flavor liquor | |
| CN113207798A (en) | Laying hen feed, method for increasing astaxanthin content of eggs and functional eggs | |
| KR20180038425A (en) | Product using a method for a natural fermented rice using Kimchi lactic acid bacteria | |
| NL2028672B1 (en) | Sweet potato probiotic drink and preparation method thereof | |
| JP7329221B2 (en) | Saccharopolyspora composition and its use in food | |
| CN117887554A (en) | Brewing method of mushroom vinegar | |
| KR101842400B1 (en) | Preparing method for a natural fermented rice using Kimchi lactic acid bacteria | |
| CN115595229A (en) | Preparation method of chicken feet, corn, antrodia camphorata vinegar | |
| CN105695224A (en) | Shiitake mushroom and black garlic wine | |
| CN117530311A (en) | Red rice and sorghum sour dough bread and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |