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Composite monascus liquid and preparation method thereof

A technology of Monascus liquid and Monascus, which is applied in the field of compound Monascus liquid and its preparation, which can solve the problems of single strain, bad taste, and limited effect of invigorating the stomach and spleen, and achieve the effect of lowering cholesterol

Inactive Publication Date: 2017-11-24
优仕康生(天津)科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the strains used in the existing red yeast fermentation are single, and the fermentation product is red yeast rice, which has a bad taste when taken, and the effect of invigorating the stomach and spleen is limited, and the scope of other functions is not large.

Method used

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  • Composite monascus liquid and preparation method thereof
  • Composite monascus liquid and preparation method thereof
  • Composite monascus liquid and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The composite Monascus liquid of the present embodiment is prepared according to the following steps:

[0040] 1. Preparation of medium: Weigh 1kg of base material, 6.5kg of sugar and 150kg of water, heat to 100°C, keep for 5min, filter, and the supernatant is the medium;

[0041] 2. Strain inoculation: transfer the culture medium prepared in step 1 to the culture container, and inoculate the culture medium in the culture medium;

[0042] 3. Fermentation: the inoculated culture container was sealed with 2 layers of sterilized towels, and then placed in an environment of 45° C. to ferment for 7 days to obtain the compound Monascus liquid of this embodiment;

[0043] The composition of the base material is shown in Table 1, the composition of the sugar is shown in Table 2, and the strains inoculated in step 2 are shown in Table 3.

Embodiment 2

[0045] The composite Monascus liquid of the present embodiment is prepared according to the following steps:

[0046] 1. Preparation of medium: Weigh 6kg of base material, 3kg of sugar and 200kg of water, heat to 100°C, keep for 18min, filter, and the supernatant is the medium;

[0047] 2. Strain inoculation: transfer the culture medium prepared in step 1 to the culture container, and inoculate the culture medium in the culture medium;

[0048] 3. Fermentation: the inoculated culture container was sealed with 8 layers of gauze after sterilization, and then placed in an environment of 10° C. to ferment for 60 days to obtain the compound Monascus liquid of the present embodiment;

[0049] The composition of the base material is shown in Table 1, the composition of the sugar is shown in Table 2, and the strains inoculated in step 2 are shown in Table 3.

[0050] Type and amount (unit: kg) of base material in table 1 embodiment 1-3

[0051]

[0052] Note: If nothing is filled...

Embodiment 3

[0061] The composite Monascus liquid of the present embodiment is prepared according to the following steps:

[0062] 1. Preparation of medium: Weigh 3.5kg of base material, 10kg of sugar and 100kg of water, heat to 100°C, keep for 30min, filter, and the supernatant is the medium;

[0063] 2. Strain inoculation: transfer the culture medium prepared in step 1 to the culture container, and inoculate the culture medium in the culture medium;

[0064] 3. Fermentation: the inoculated culture container was sealed with 3 layers of towels after sterilization, and then placed in an environment of 35° C. to ferment for 12 days to obtain the compound Monascus liquid of the present embodiment;

[0065] The composition of the base material is shown in Table 1, the composition of the sugar is shown in Table 2, and the strains inoculated in step 2 are shown in Table 3.

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Abstract

The invention discloses a composite monascus liquid and a preparation method thereof, and relates to the field of functional beverages commonly used in medicine and food. The purpose is to provide a carbon-source base material formula, a nitrogen-source base material formula and a multi-element symbiotic bacteria formula of the composite monascus liquid and the multi-element probiotics liquid taking monascus as the main bacteria and the preparation method of the multi-element probiotics liquid. The preparation method of the composite monascus liquid comprises the following steps that a culture medium is prepared; inoculation is conducted, and fermentation is conducted. According to the composite monascus liquid, the attending functions of stomach invigorating and cholesterin and gynecology blood stasis lochia reducing of monascus are reserved, and through the cooperative effect of the monascus and other probiotics and functional base materials, the attending functions are extended to treatment of gastroenteric ulcer and acute and chronic gastroenteritis as well as vascular thrombosis thrombolysis of each part and treatment of high blood viscosity, high cholesterol, high blood pressure and high blood sugar.

Description

technical field [0001] The invention relates to the field of functional beverages used in medicine and food, in particular to a compound monascus liquid and a preparation method thereof. Background technique [0002] Monascus is the red yeast rice that the mycelium of the Aspergillus family fungus Monascus purpureus Went. parasitizes on the japonica rice. Distributed in Hebei, Jiangxi, Zhejiang, Taiwan, Fujian, Guangdong and other places. It has the effects of invigorating the spleen and eliminating food, promoting blood circulation and removing blood stasis. It is commonly used for food stagnation, fullness in the abdomen, red and white diarrhea, postpartum lochia, and traumatic injuries. [0003] However, the strains used in the existing red yeast fermentation are single, and the fermentation product is red yeast rice, which has a bad taste when taken, and has limited effects for invigorating the stomach and spleen, and the range of other functions is not large. Conten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/02C12P1/04C12P39/00C12N1/20C12N1/16C12N1/14C12R1/02C12R1/23C12R1/725C12R1/645
CPCC12N1/14C12N1/16C12N1/20C12P1/02C12P1/04C12P39/00C12R2001/02C12N1/205C12R2001/23C12R2001/725C12N1/165C12R2001/645C12N1/145
Inventor 刘金良
Owner 优仕康生(天津)科技发展有限公司
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