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Method for preparing tartary buckwheat monascus and application thereof

The technology of tartary buckwheat red yeast rice and its production method is applied in application, food preparation, pre-baked dough treatment, etc., and can solve the problems of single fermentation technology of fermentation raw materials, and achieve the goal of saving manpower and financial resources, rich nutrition, and good health care Effect

Inactive Publication Date: 2012-05-02
杭州双马生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the shortage of single raw materials for red yeast fermentation and fermentation technology, the present invention provides a method for making tartary buckwheat red yeast rice. The red yeast rice prepared by this method not only combines the effects of tartary buckwheat and red yeast rice , and the production method is simple, saving a lot of labor

Method used

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  • Method for preparing tartary buckwheat monascus and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Take 90g of peeled, washed and dried tartary buckwheat, crush it to 40 mesh, then add 25g of rice bran and 25g of soybean powder, and stir to form a mixture consisting of 6% glucose, 3% peptone, 2% potato juice, NaNO 3 0.2%, MgSO 4 0.1%, and the rest is water. Mix well to prepare a nutrient solution. Add the nutrient solution to the mixture to make the water content of the mixture 50%. After mixing well, put it into a 500ml triangular flask, seal the mouth with gauze Steam sterilization, temperature 121 ℃, time 50min, obtain solid culture medium after steam sterilization, and break up the material while hot, after cooling to room temperature, insert the liquid strain of Monascus tumefaciens cultivated for 72 hours, the inoculum size is 19ml. Then shake the inoculated Erlenmeyer flask well, first place it at 32°C for 4 days, then transfer it to 22°C for 20 days, pour out the obtained fermentation product, and dry it in an oven at 80°C until the material contains The wa...

Embodiment 2

[0049] Take 80g of peeled, washed and dried tartary buckwheat, crush it to 30 mesh, then add 15g of rice bran and 15g of soybean powder, and stir to form a mixture consisting of 5% glucose, 2% yeast powder, 2% potato juice, and NaNO 3 0.2%, MgSO 4 0.1%, and the rest is water. After mixing evenly, the nutrient solution is prepared. Add the nutrient solution to the mixture to make the water content of the mixture 30%. After mixing well, put it into a 500ml triangular flask, seal the mouth with gauze Steam sterilization, temperature 121°C, time 40min, after steam sterilization, obtain a solid medium, and break up the material while it is hot, after cooling to room temperature, insert the liquid strain of Monascus purple that has been cultivated for 68 hours, the inoculation amount 11ml. Then shake the inoculated Erlenmeyer flask well, first place it at 30°C for 4 days, then transfer it to 24°C for 15 days, pour out the obtained fermentation product, and dry it in an oven at 80°C...

Embodiment 3

[0052] Take 65g of peeled, cleaned and dried tartary buckwheat, crush it to 20 mesh, then add 35g of rice bran and 15g of soybean powder, stir to form a mixture, which is composed of 4% sucrose, NaNO 3 0.2%, KH 2 PO 4 0.1%, and the rest is water. Mix well to prepare a nutrient solution. Add the nutrient solution to the mixture to make the water content of the mixture 37%. Mix well and put it into a 500ml triangular flask, seal the mouth with gauze Steam sterilization, temperature 121°C, time 45min, after steam sterilization, obtain a solid medium, and break up the material while it is hot, after cooling to room temperature, insert the liquid strain of Monascus ruberus that has been cultivated for 70 hours, the inoculation amount for 10ml. Then shake the inoculated Erlenmeyer flask well, first place it at 32°C for 3 days, then transfer it to 22°C for 17 days, pour out the obtained fermentation product, and dry it in an oven at 80°C until the material contains The water conte...

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Abstract

The invention relates to the field of the processing of fermented food. In order to solve the problems of single monascus fermentation raw materials and poor fermentation process, the invention provides a method for preparing tartary buckwheat monascus. The method comprises the following steps of: (1) peeling tartary buckwheat, cleaning, crushing to form 10 to 40-mesh powder, adding nutrient solution till the moisture content in the mixture is between 30 and 70 percent, stirring, putting into a container, and sterilizing by steam to obtain a solid culture medium; (2) cooling the solid culture medium, inoculating monascus liquid strains, wherein a volume / mass ratio of the inoculation amount to the solid culture medium is (0.07-0.2):1; (3) fermenting, namely culturing at the temperature of between 30 and 32 DEG C for 3 to 5 days, and culturing at the temperature of between 22 and 24 DEG C for 3 to 30 days; and (4) pouring materials in the container, drying at the temperature of between 60 and 80 DEG C until the moisture content in the materials is less than or equal to 8 percent, and obtaining the tartary buckwheat monascus. Simultaneously the invention also provides application of the tartary buckwheat monascus to cereal food, and provides environment-friendly and healthy food.

Description

technical field [0001] The invention relates to the field of fermented food processing, in particular to a production process of tartary buckwheat red yeast rice and its application in noodle food and chicken feed. Background technique [0002] Red yeast rice was first discovered in China and has a production and application history of more than one thousand years. It is a unique traditional product of rice fermentation in China and neighboring countries. Red yeast rice is made of indica rice, japonica rice, glutinous rice and other rice. It is prepared by inoculating Monascus fungus on rice and fermented. It is brownish red or purple red rice grains with red pigment. It has been used as a natural Colors and dietary supplements. Red yeast rice can be used for both medicine and food. It has been widely used in food coloring, wine making, fermentation, and traditional Chinese medicine in ancient times. In the "Compendium of Materia Medica" written by Li Shizhen, a pharmacist...

Claims

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Application Information

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IPC IPC(8): A23L1/105A21D8/04A23K1/16A23K1/18A23L7/104
Inventor 甘锋周立平冯建平
Owner 杭州双马生物科技股份有限公司
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