CN101986869B

CN101986869B - Method for preparing red yeast yam

Info

Publication number: CN101986869B
Application number: CN2009101640023A
Authority: CN
Inventors: 潘子明; 李俊霖
Original assignee: Sunway Biotech Co Ltd
Current assignee: Sunway Biotech Co Ltd
Priority date: 2009-07-31
Filing date: 2009-07-31
Publication date: 2013-09-18
Anticipated expiration: 2029-07-31
Also published as: CN101986869A

Abstract

The invention relates to a method for preparing red yeast yam. The method comprises the following steps of: adding water into fresh yam or dried yam according to a proper proportion, sterilizing, inoculating a red yeast strain to the yam after the yam is sterilized and cooled, culturing at a proper temperature, a proper humidity and a proper swing frequency for proper time, and drying the cultured red yeast yam until the red yeast yam contains proper water.

Description

The preparation method of red colouring agent for food, also used as a Chinese medicine Chinese yam

Technical field

The present invention relates to the preparation method of a kind of red colouring agent for food, also used as a Chinese medicine Chinese yam, particularly relating to a kind of red colouring agent for food, also used as a Chinese medicine Chinese yam is to utilize a process for solid culture or the made method of a liquid cultural method.

Background technology

The vascular hypertension that high cholesterol causes is general ciril disease in recent years, because medical advance, population increases advanced age in causing, also because of in person's metabolism attenuating at advanced age, be difficult to eliminate superoxide radical, cause the generation of person in middle and old age's diseases such as cancer, heart disease easily.The cardiovascular pathology that causes because cholesterolemia is too high (comprising apoplexy, coronary arteriosclerotic cardiopathy and hypertension).In order to pursue healthy dietetic life, health food thereby very in vogue.Red colouring agent for food, also used as a Chinese medicine has concurrently and suppresses the synthetic and hypotensive effect of cholesterol, is popular at present health food.

In the middle of many researchs in recent years, confirm, utilize the hamster of hyperlipidemia (hyperlipidemia) as experimental group, red yeast rice effect for reducing fat is clearly arranged behind the feeding red yeast rice, so red yeast rice can be used as the composition of cholesterol-lowering drug, so should effectively improve this type of pathology.

The manufacture method of tradition red colouring agent for food, also used as a Chinese medicine is to utilize the red colouring agent for food, also used as a Chinese medicine bacteria growing on the grain of rice of boiling and the fermented food that forms.The preparation method of tradition red yeast rice may further comprise the steps: one meter kind (as taking rice) is cleaned up, and be soaked in the water 24 hours, then the Mi Jinhang filter done, cooked, action such as sterilization, at last the red colouring agent for food, also used as a Chinese medicine bacterium is connect bacterium in rice, after cultivating a period of time, just obtain the finished product of red yeast rice.If will obtain colory red colouring agent for food, also used as a Chinese medicine, many places that should be noted that are arranged in the entire making process, comprise: the selection that rice is planted is (based on the rice of low stickiness, this type of rice starch content height, nutritional sufficiency, moisture absorption are easier to), good bacterial classification, and suitable temperature is cultivated etc., and (the red colouring agent for food, also used as a Chinese medicine bacterium can be because the difference of cultivation temperature, in the generation of metabolin, change to some extent, generally maintain about 30 ℃; Because temperature is wayward when making, ancients reach temperature controlled purpose with turning and the mode of dividing heap).Be exactly in good time moisturizing in addition, make the red colouring agent for food, also used as a Chinese medicine bacterium keep vigorous growth, general fermentation time is about 7 days.The grain of rice is finished made red colouring agent for food, also used as a Chinese medicine through the fermentation of red colouring agent for food, also used as a Chinese medicine bacterium, can change to some extent on its composition, increases as the content of protein with fat, content of starch then reduces, and can produce the metabolite of many red colouring agent for food, also used as a Chinese medicine bacterium, comprise pigment, norcholesterol material, and other have the material of physiologically active.The number of these metabolin output is understood the difference with bacterial classification, and very big difference is arranged.

Produce in the secondary metabolite with regard to the red colouring agent for food, also used as a Chinese medicine bacterium, the material with physiologically active is roughly as follows:

Inhibitors of cholesterol synthesis (monacolins):

Rattan far away (Endo) professor was total under the subsidy of drugmaker in Japan three in 1979, took the lead in from separation finding Mo Nakelin K (monacolin K) from the nutrient solution of the pink red colouring agent for food, also used as a Chinese medicine bacterium (Monascus ruber) of Thailand's fermented food.Monacolin K also is called Lovastatin (lovastatin), its main mechanism is the activity of energy narrow spectrum inhibition cholesterol synthesis rate deciding step required ferment HMG-CoA reductase (3-hydroxy-3-methylglutaryl coenzyme A reductase), and mevalonic acid (mevalonic acid) can't be generated, to suppress the synthetic of cholesterol, reach the effect that reduces cholesterol, particularly (low density lipoprotein cholesterol LDL-C) has the effect of preferential reduction to causing the most serious LDL-C of artery sclerosis.

Monacolin K is except being the extremely good inhibitors of cholesterol synthesis, but because its inhibition of isoprenyl (isoprene) metabolism, therefore at composition, insect He Ermeng, the plant growth regulator of cell membrane, and in the research of zooblast differentiation and chromosome replication, also be utmost point useful tool.

Material for lowering blood pressure:

The animal experiment discovery of red colouring agent for food, also used as a Chinese medicine culture is added in cup well village one in 1993 in feed, add the feed of 0.2～0.3% red colouring agent for food, also used as a Chinese medicine culture, the blood pressure of suffering from congenital vascular hypertension mouse is down to below the 180mmHg by 200mmHg, its active ingredient be gaba (γ-aminobutyric acid, GABA) and gucosamine (glucosamine).

Little shore people such as (Kohama) in 1987 suffers from the mouse of SH with the red colouring agent for food, also used as a Chinese medicine feeding, and (spontaneously hypertensive rats SHR), finds that it has the effect of control blood pressure; 1992 Nian Tsuji people such as (Tsuji) carry out red colouring agent for food, also used as a Chinese medicine (Monascus pilosus IFO 4520) feeding test, also confirm that red colouring agent for food, also used as a Chinese medicine has the effect that obviously brings high blood pressure down and suppress increased blood pressure.Gaba is a water-soluble substances, and the every approximately gram thalline 300 μ g of output of general red colouring agent for food, also used as a Chinese medicine have got permission to be specific food for health care in Japan.

Show that according to clinical testing the patient of SH absorbs the red colouring agent for food, also used as a Chinese medicine of 27g every day, tangible blood pressure lowering effect is arranged, and with the food that red colouring agent for food, also used as a Chinese medicine is made, carry out zoopery as red colouring agent for food, also used as a Chinese medicine miso, bread, noodles etc., also shows to have hypotensive effect.

Anti-spoilage organisms material (monascidin):

Red colouring agent for food, also used as a Chinese medicine bacterial classification (Monascus purpureus) was had antibiotic effect by king (Wong) and bag reports such as (Bau) first in 1977, and through scholar's research, its isolated monascidin A is effective antimicrobial component.Monascidin A is a kind of Huang, tangerine, haematochrome polarity height, to the virose metabolite of nerve, be a kind of growth for bacillus (Bacillus), streptococcus (Streptococcus), pseudomonad food spoilage bacterium such as (Pseudomonas), inhibiting narrow effect antibiotic is arranged.Learn that according to chromatography the active ingredient of antibacterial material is the mixture of monascidin A and fluorescein pigment.Blanc people such as (Blanc) utilizes gas phase chromatographic analysis-mass spectrograph (gaschromatography-mass in nineteen ninety-five, GC-MS), NMR (nuclear magnetic resonance, NMR), infrared spectrometer (infrared, IR) etc. the method for inspection assert that so-called monascidinA is exactly notalin (citrinin).

The anti-cancer material:

Plain that rubine of dream (monascorubrin) of the orange of red colouring agent for food, also used as a Chinese medicine and Pan Hong (rubropunctatin) have active carbonyl, and therefore easy and amido effect not only can treat amine mass formed by blood stasis (ammoniemia) and be likely excellent anti-cancer material.In addition, peace river people such as (Yasukawa) carries out in the zoopery of mouse, confirmation is induced the phenomenon that causes inflammation (inflammatory) through two stages of cancer promoter 12-o-tetradecanoyl-phorbol-13-acetate (TPA), can utilize that rubine of dream (monascorubrin) to be suppressed the generation of tumour.

Hypoglycemic material:

The wise discovery in Yutian in 1988, after rabbit is added the feed of 0.2～0.3% red colouring agent for food, also used as a Chinese medicine culture on the feed, blood sugar reduces by 23～33% in half an hour, and the blood sugar amount after a hour has still descended 19～29% than control group, but its active ingredient waits further Analysis and Identification.

Ergosterol (ergosterol):

Ergosterol is the predecessor of calciferol, ergosterol production both at home and abroad at present is confined to saccharomycete, find in nineteen ninety-five according to people such as China's Mainland scholar Chen Songsheng, many bacterial strains in the red colouring agent for food, also used as a Chinese medicine Pseudomonas (Monascus) can both have generation lysergol in various degree, but the amount that produces is not directly proportional with pigment content.

Polyphenoils:

The oxidation resistance of red colouring agent for food, also used as a Chinese medicine was proposed report in 1999 by room, Anren people such as (Aniya), the red colouring agent for food, also used as a Chinese medicine extract has removing α, the ability of α-diphenyl-β-picrylhydrazyl (DPPH) free radical and anti-oil peroxidation character, and in experiment on mice, confirm to prevent the damage of liver.Room, Anren (Aniya) etc. is further purified the red colouring agent for food, also used as a Chinese medicine extract again, and the composition of its oxidation resistance is polyphenoils (dimerumic acid).

LCFA:

Qiu Luowa people such as (Juzlova) finds from the whitening variation strain of red colouring agent for food, also used as a Chinese medicine bacterium that in 1996 it has the function that produces LCFA.The kind of aliphatic acid is confirmed from C14～C24 and through GC-MS, wherein in 39 kinds of aliphatic acid, 22 kinds of saturated fatty acids (comprising iso and anteiso), 14 kinds of monoenoic acids (monoenoic acid), 2 kinds of dienoic acids (dienoic acid) and a kind of α-linolenic acid (α-linolenic acid) are arranged.

Other metabolites:

The red colouring agent for food, also used as a Chinese medicine bacterium also can produce superoxide dismutase (superoxide dismutase, SOD), Pancreatinum, ribalgilase (ribonuclease), alpha-galactosidase (α-galactosidase), and pectase ferment such as (pectinase), and superoxide dismutase makes red colouring agent for food, also used as a Chinese medicine have oxidation resistant effect.

Point out in the research for red colouring agent for food, also used as a Chinese medicine bacterium secondary metabolites that formerly the output of secondary metabolites and pattern can directly or indirectly be subjected to the influence of culture environment and cultural method.Along with cultural method enjoys attention; woods people such as (Lin) proposed solid-state cultivation meeting and rocks to cultivate than liquid state and produce the more monascorubin of volume in 1973; the reason that causes this phenomenon is because under the solid-state cultivation; the pigment that the red colouring agent for food, also used as a Chinese medicine bacterium produces can be released in the middle of the grain of rice or other matrix; and liquid the cultivation down, pigment then can be deposited in the middle of the mycelia of red colouring agent for food, also used as a Chinese medicine bacterium.King people such as (Wang) points out in the middle of solid-state cultivation that in 1999 the condition of culture that the condition of culture of red colouring agent for food, also used as a Chinese medicine bacterial classification (Monascusrubber) manufacturing monacolin K and other pigments produce is different.This report also points out that the content of culture matrix and water all can influence the output of monacolin K, and the amount of the monacolin K of solid-state cultivation generation is liquid 20 times more than of cultivating.In addition, also have research to point out, the intercrescence that different fermentation process can influence monacolin K and GABA becomes.

Carbon source and nitrogenous source are the required nutriment of growth of microorganism.In general, glucose (Glucose) is optimum carbon source for the microorganisms pigment, but really not so certain micro-organisms.The carbon source that people such as Santerre use glucose and alcohol (Ethanol) to cultivate as the red colouring agent for food, also used as a Chinese medicine bacterium respectively in nineteen ninety-five, when finding with alcohol as carbon source, the manufacturing capacity of monascorubin when the manufacturing capacity of monascorubin is better than with glucose as carbon source.In addition, other also are good carbon source as starch, maltose, sucrose and galactolipin.

Card riel (Carel) and the influence that Xue Hede (Shepherd) utilized different nitrogen sources to study the red colouring agent for food, also used as a Chinese medicine bacteria growing in 1977 can make the bacterium quantitative change many when finding to use the saccharomycete extract to add culture medium, but opposite meeting tail off pigment production.In addition, ammonium chloride (ammonium chloride), sodium nitrate (sodium nitrate), peptone class (peptone) and Vetsin sodium nitrogenous sources such as (monosodiumglutamate) all have Different Effects for the generation of metabolin.

Except above-mentioned key element, the matrix of cultivating the red colouring agent for food, also used as a Chinese medicine bacterium also is important influence factor.Relatively different substrates is for the influence of pigment generation in nineteen eighty-two with Li Suka (Lizuka) for woods (Lin), and the discovery steamed bun can be used as good culture matrix.In addition, rice, bread, oat, corn and wheat all can be used as the matrix that the red colouring agent for food, also used as a Chinese medicine bacterium is cultivated, to produce a large amount of pigments.

Can be learnt by aforementioned content, the red colouring agent for food, also used as a Chinese medicine bacterium confirms to contain the multiple efficacies composition in research in recent years, comprise antioxidant content (dimerumic acid etc.), anti-inflammatory composition (monascin etc.), anti-cancer material (ankaflavin), norcholesterol material (monacolin K) and tool blood pressure reduction effect nerve conduction material gaba (γ-aminobutyric acid, GABA).These effects become to be proved in the past researchs has synergy, by suppressing the oxidation inflammatory response, effectively reduces the deposition of kind of starch sample albumen (amyloid β-protein, A β) in the hippocampal gyrus tissue, and then improves the effect of mnemonic learning.Simultaneously, (activity of β-secretase) reaches the generation of inhibition kind of starch sample albumen (A β) also can to reduce β in the brain-shearings enzyme by the generation that suppresses cellular cholesterol.In the reducing blood lipid part, the red colouring agent for food, also used as a Chinese medicine bacterium has been proved the inhibitor monacolin K that contains cholesterol NOS HMG-CoA reductase for a long time, has apparent the effect that reduces cholesterol, but (high density lipoprotein cholesterol, lifting HDL-C) is then relatively poor for HDL-C.And the red koji fermentation product confirms through animal experiment, except can reducing cholesterol level, and has apparent the effect that improves HDL-C and can say the benefit that has the prevention concurrently and improve cardiovascular symptom and amnesia.For improving the health-care efficacy of red colouring agent for food, also used as a Chinese medicine bacterium, the output that promotes the functional metabolin of red colouring agent for food, also used as a Chinese medicine is an important direction.

The correlated product of past red colouring agent for food, also used as a Chinese medicine all is as fermentation substrate with rice, but red yeast rice at anti-inflammatory material (monascin), anti-cancer material (ankaflavin) is lower with the growing amount of norcholesterol material (monacolin K), therefore can set about at fermentation substrate, pick out effect matrix preferably, and adjust optimal culture condition, to promote reducing blood lipid, the effect hypotensive and prevention of arterial congee shape hardens, turn out a kind of new fermentation substrate processing procedure and replace red colouring agent for food, also used as a Chinese medicine bacterium growth on rice if can allow this moment, again higher monascin and ankaflavin can be arranged, be an instant subject under discussion in fact.

This shows that the preparation method of above-mentioned existing red colouring agent for food, also used as a Chinese medicine Chinese yam obviously still has inconvenience and defective, and demands urgently further being improved in preparation method and use.In order to solve the problem of above-mentioned existence, relevant manufacturer there's no one who doesn't or isn't seeks solution painstakingly, but do not see always that for a long time suitable design finished by development, and general preparation method does not have appropriate preparation method to address the above problem, and this obviously is the problem that the anxious desire of relevant dealer solves.Therefore how to found the preparation method of a kind of new red colouring agent for food, also used as a Chinese medicine Chinese yam, real one of the current important research and development problem that belongs to, also becoming the current industry utmost point needs improved target.

Summary of the invention

The objective of the invention is to, overcome the defective of the preparation method existence of existing red colouring agent for food, also used as a Chinese medicine Chinese yam, and provide the preparation method of a kind of new red colouring agent for food, also used as a Chinese medicine Chinese yam, technical problem to be solved is to make them in different condition of culture, the content of the various secondary metabolites that the red colouring agent for food, also used as a Chinese medicine bacterium produces is also different, therefore according to red colouring agent for food, also used as a Chinese medicine Chinese yam preparation method provided by the invention and various condition of culture thereof, can make effect secondary metabolites such as anti-inflammatory material (monascin), anti-cancer material (ankaflavin) improves with the growing amount of norcholesterol material (monacolinK), to be used as reducing blood lipid, the drug ingedient hypotensive and prevention of arterial congee shape hardens is very suitable for practicality.

Another object of the present invention is to, the preparation method of a kind of new red colouring agent for food, also used as a Chinese medicine Chinese yam is provided, technical problem to be solved is that the secondary metabolites content that its red colouring agent for food, also used as a Chinese medicine bacterium is produced in different substrates is different, therefore the present invention uses Chinese yam as the culture matrix of red colouring agent for food, also used as a Chinese medicine bacterium, effect secondary metabolites such as anti-inflammatory material (monascin), anti-cancer material (ankaflavin) are improved with the growing amount of norcholesterol material (monacolin K), with the drug ingedient as reducing blood lipid, the sclerosis of hypotensive and prevention of arterial congee shape, thereby be suitable for practicality more.

The object of the invention to solve the technical problems realizes by the following technical solutions.The preparation method of a kind of red colouring agent for food, also used as a Chinese medicine Chinese yam that proposes according to the present invention, this preparation method comprises following steps: (1) is clean with a fresh Chinese yam cleaning, and is cut into the fragment of a specific size; (2) fragment that will this fresh Chinese yam carry out dryingization, makes dried Chinese yam reach a specific moisture; (3) water yield with a special ratios adds in the dry Chinese yam, and soaks a special time; (4) Chinese yam that will soak carries out a sterilization steps, and is cooled to a specified temp; (5) a red colouring agent for food, also used as a Chinese medicine bacterial classification is connect bacterium to Chinese yam; (6) Chinese yam that will connect bacterium is cultivated a specific incubation time in a specific cultivation temperature and a specific cultivation humidity; (7) product of step (6) is carried out the Anaerobic Treatment step of a particular procedure time; And (8) carry out a dryingization step with the product of step (7), makes it reach a specific moisture, namely finishes the making of red colouring agent for food, also used as a Chinese medicine Chinese yam.

The object of the invention to solve the technical problems also can be applied to the following technical measures to achieve further.

The preparation method of aforesaid red colouring agent for food, also used as a Chinese medicine Chinese yam, wherein this specific size of the described fragment of step (1) is between 2～20mm.

The preparation method of aforesaid red colouring agent for food, also used as a Chinese medicine Chinese yam, wherein described this specific moisture of step (2) is below 15%.

The preparation method of aforesaid red colouring agent for food, also used as a Chinese medicine Chinese yam, wherein this special ratios of the described dry Chinese yam of step (3) and water is 1: 0.5%～1: 1.5%.

The preparation method of aforesaid red colouring agent for food, also used as a Chinese medicine Chinese yam, wherein said as the 1st described a kind of red colouring agent for food, also used as a Chinese medicine Chinese yam preparation method of claim, wherein, in this special time of the described immersion of step (3) 60 minutes.

The preparation method of aforesaid red colouring agent for food, also used as a Chinese medicine Chinese yam, wherein described this sterilizing methods of step (4) can utilize a high temperature sterilization, and a sterilising temp of this sterilization is at least 121 ℃, and be between 10～60 minutes this cool time of sterilization.

The preparation method of aforesaid red colouring agent for food, also used as a Chinese medicine Chinese yam, wherein described this specific cultivation temperature of step (6) is 25～37 ℃, and this specific cultivation humidity is 50～80%, and this specific incubation time is 8～20 days.

The preparation method of aforesaid red colouring agent for food, also used as a Chinese medicine Chinese yam, wherein described this particular procedure time of step (7) is in 3 days.

The preparation method of aforesaid red colouring agent for food, also used as a Chinese medicine Chinese yam, wherein described this specific water content of step (8) is below 15%.

The object of the invention to solve the technical problems also realizes by the following technical solutions.The preparation method of a kind of red colouring agent for food, also used as a Chinese medicine Chinese yam that proposes according to the present invention, this preparation method comprises following steps: (1) is clean with a fresh Chinese yam cleaning, and is cut into the fragment of a specific size; (2) fragment that will this fresh Chinese yam carries out the sulphuring dryingization, makes dried Chinese yam reach a specific moisture and a specific sulfur content; (3) a specific water yield is added in the dry Chinese yam of sulfur-bearing, make the dry Chinese yam of sulfur-bearing and this water yield reach a special ratios, and soak a special time; (4) Chinese yam that will soak carries out a sterilization steps, and is cooled to a specified temp; (5) a red colouring agent for food, also used as a Chinese medicine bacterial classification is connect bacterium to Chinese yam; (6) Chinese yam that will connect bacterium is cultivated a specific incubation time in a specific cultivation temperature and a specific cultivation humidity; (7) product of step (6) is carried out the Anaerobic Treatment step of a particular procedure time; And (8) just the product of step (7) carry out a dryingization step, make it reach a specific moisture, namely finish the making of red colouring agent for food, also used as a Chinese medicine Chinese yam.

The preparation method of aforesaid red colouring agent for food, also used as a Chinese medicine Chinese yam, wherein described this specific moisture of step (2) is below 15%, this specific sulfur content is below the 160ppm.

The preparation method of aforesaid red colouring agent for food, also used as a Chinese medicine Chinese yam, wherein this special ratios of the dry Chinese yam of the described sulfur-bearing of step (3) and water is 1: 0.5%～1: 1.5%.

The preparation method of aforesaid red colouring agent for food, also used as a Chinese medicine Chinese yam, wherein this special time of the described immersion of step (3) is in 60 minutes.

The preparation method of aforesaid red colouring agent for food, also used as a Chinese medicine Chinese yam, wherein described this sterilizing methods of step (4) can utilize a high temperature sterilization, and a sterilising temp of this sterilization is at least 121 ℃, and a sterilization time is 10～60 minutes.

The object of the invention to solve the technical problems realizes in addition more by the following technical solutions.The preparation method of a kind of red colouring agent for food, also used as a Chinese medicine Chinese yam that proposes according to the present invention, this preparation method comprises following steps: (1) adds a specific water yield in the one Chinese yam raw material, makes this Chinese yam raw material and this water yield reach a special ratios; (2) Chinese yam that will contain special ratios moisture content carries out a sterilization steps, and is cooled to a specified temp; (3) a red colouring agent for food, also used as a Chinese medicine bacterial classification is connect bacterium to Chinese yam; (4) Chinese yam that will connect bacterium is cultivated a specific incubation time in a specific cultivation temperature and a specific sway frequency; (5) product of step (4) is carried out the Anaerobic Treatment step of a particular procedure time; And (6) carry out a dryingization step with the product of step (5), makes it reach a specific moisture, namely finishes the making of red colouring agent for food, also used as a Chinese medicine Chinese yam.

The preparation method of aforesaid red colouring agent for food, also used as a Chinese medicine Chinese yam, wherein described this Chinese yam raw material of step (1) can be cut into from a complete fresh Chinese yam, and select one the fresh Chinese yam, a dry Chinese yam of fragment and the dry Chinese yam of a sulfur-bearing and use.

The preparation method of aforesaid red colouring agent for food, also used as a Chinese medicine Chinese yam, the fresh Chinese yam of wherein being cut into fragment, its size is 2～20mm.

The preparation method of aforesaid red colouring agent for food, also used as a Chinese medicine Chinese yam, the water content of wherein said dry Chinese yam are below 15%.

The preparation method of aforesaid red colouring agent for food, also used as a Chinese medicine Chinese yam, the water content of the dry Chinese yam of wherein said sulfur-bearing is below 15%, sulfur content is below the 160ppm.

The preparation method of aforesaid red colouring agent for food, also used as a Chinese medicine Chinese yam, wherein this special ratios of described this Chinese yam raw material of step (1) and this water yield is 1: 10～1: 200.

The preparation method of aforesaid red colouring agent for food, also used as a Chinese medicine Chinese yam, wherein described this sterilizing methods of step (2) can utilize a high temperature sterilization, and a sterilising temp of this sterilization is at least 121 ℃, and a sterilization time was at least 30 minutes.

The preparation method of aforesaid red colouring agent for food, also used as a Chinese medicine Chinese yam, wherein described this specific cultivation temperature of step (4) is 25～37 ℃, and this specific sway frequency is 50～300rpm, and this specific incubation time is 8～20 days.

The preparation method of aforesaid red colouring agent for food, also used as a Chinese medicine Chinese yam, wherein described this particular procedure time of step (5) is in 3 days.

The preparation method of aforesaid red colouring agent for food, also used as a Chinese medicine Chinese yam, wherein described this specific water content of step (6) is below 15%.

The object of the invention to solve the technical problems also realizes in addition by the following technical solutions.The preparation method of a kind of red colouring agent for food, also used as a Chinese medicine Chinese yam that proposes according to the present invention, this preparation method comprises following steps: (1) adds a specific water yield in the one Chinese yam raw material, makes this Chinese yam raw material and this water yield reach a special ratios; (2) Chinese yam that will contain special ratios moisture content carries out a sterilization steps, and is cooled to a specified temp; (3) a red colouring agent for food, also used as a Chinese medicine bacterial classification is connect bacterium to Chinese yam; (4) Chinese yam that will connect bacterium is cultivated a special time in a specified temp and a specific sway frequency; (5) product of step (4) is carried out the Anaerobic Treatment step of a special time; (6) product with step (5) carries out a centrifugal treating step; And (7) carry out a dryingization step with the product of step (6), makes it reach a specific moisture, namely finishes the making of red colouring agent for food, also used as a Chinese medicine Chinese yam.

The preparation method of aforesaid red colouring agent for food, also used as a Chinese medicine Chinese yam, wherein said fresh Chinese yam of being cut into fragment, its size is 2～20mm.

The preparation method of aforesaid red colouring agent for food, also used as a Chinese medicine Chinese yam, wherein described this specific water content of step (7) is below 15%.

The present invention compared with prior art has tangible advantage and beneficial effect, and by above technical scheme as can be known, major technique of the present invention thes contents are as follows:

For achieving the above object, the invention provides the preparation method of a kind of red colouring agent for food, also used as a Chinese medicine Chinese yam, it is to utilize solid medium cultivation to cultivate the red colouring agent for food, also used as a Chinese medicine bacterium, preparation method comprises following steps: a fresh Chinese yam is cleaned totally, and be cut into the fragment of a specific size; The fragment of this fresh Chinese yam is carried out dryingization or sulphuring dryingization, make dried Chinese yam reach a specific moisture; The one specific water yield is added in the dry Chinese yam, make dry Chinese yam and this water yield reach a special ratios, and soak a special time; The Chinese yam of having soaked is carried out a sterilization steps, and be cooled to a specified temp; One red colouring agent for food, also used as a Chinese medicine bacterial classification is connect bacterium to Chinese yam; The Chinese yam that connects bacterium is cultivated a special time in a specified temp and a specified moisture; The product of previous step is carried out the Anaerobic Treatment step of a special time; The product that reaches previous step carries out a dryingization step, makes it reach a specific moisture, namely finishes the making of red colouring agent for food, also used as a Chinese medicine Chinese yam.

In addition, for achieving the above object, the present invention also provides the preparation method of a kind of red colouring agent for food, also used as a Chinese medicine Chinese yam, and it is to utilize liquid cultivation to cultivate the red colouring agent for food, also used as a Chinese medicine bacterium, preparation method comprises following steps: a specific water yield is added in the Chinese yam raw material, make this Chinese yam raw material and this water yield reach a special ratios; The Chinese yam that will contain special ratios moisture content carries out a sterilization steps, and is cooled to a specified temp; One red colouring agent for food, also used as a Chinese medicine bacterial classification is connect bacterium to Chinese yam; The Chinese yam that connects bacterium is cultivated a special time in a specified temp and a specific sway frequency; The product of previous step is carried out the Anaerobic Treatment step of a special time; The product of previous step is carried out a centrifugal treating step (also can not carrying out); The product that reaches previous step carries out a dryingization step, makes it reach a specific moisture, namely finishes the making of red colouring agent for food, also used as a Chinese medicine Chinese yam.

By technique scheme, the preparation method of red colouring agent for food, also used as a Chinese medicine Chinese yam of the present invention has following advantage and beneficial effect at least: the present invention can be in different condition of culture, the content of the various secondary metabolites that the red colouring agent for food, also used as a Chinese medicine bacterium produces is also different, therefore according to red colouring agent for food, also used as a Chinese medicine Chinese yam preparation method provided by the invention and various condition of culture thereof, effect secondary metabolites such as anti-inflammatory material (monascin), anti-cancer material (ankaflavin) are improved, with the drug ingedient as reducing blood lipid, hypotensive and prevention of arterial congee shape sclerosis with the growing amount of norcholesterol material (monacolin K).In sum, the present invention discloses the preparation method of a kind of red colouring agent for food, also used as a Chinese medicine Chinese yam, its step comprises: the water of a proper proportion is added in a fresh Chinese yam or the dry Chinese yam, then sterilize, sterilized treat Chinese yam cooling after, a red colouring agent for food, also used as a Chinese medicine bacterial classification is connect bacterium to this Chinese yam, cultivation one appropriate time in a proper temperature, a suitable humidity and a suitable sway frequency, the red colouring agent for food, also used as a Chinese medicine Chinese yam of at last cultivation being finished carries out drying, makes it contain a suitable water content.The present invention is a significant progress in technology, and has tangible good effect, really is a new and innovative, progressive, practical new design.

Above-mentioned explanation only is the general introduction of technical solution of the present invention, for can clearer understanding technological means of the present invention, and can be implemented according to the content of specification, and for above-mentioned and other purposes, feature and advantage of the present invention can be become apparent, below especially exemplified by preferred embodiment, and conjunction with figs., be described in detail as follows.

Description of drawings

Fig. 1 is that the red colouring agent for food, also used as a Chinese medicine Chinese yam of one first preferred embodiment of the present invention is made flow chart.

Fig. 2 is that the red colouring agent for food, also used as a Chinese medicine Chinese yam of one second preferred embodiment of the present invention is made flow chart.

Fig. 3 is that the red colouring agent for food, also used as a Chinese medicine Chinese yam of one the 3rd preferred embodiment of the present invention is made flow chart.

Fig. 4 is that the red colouring agent for food, also used as a Chinese medicine Chinese yam of one the 4th preferred embodiment of the present invention is made flow chart.

Fig. 5 is the generation tendency chart of uranidin and haematochrome in red yeast rice and the red colouring agent for food, also used as a Chinese medicine Chinese yam incubation.

Fig. 6 is the generation tendency chart of monacolin K in red yeast rice and the red colouring agent for food, also used as a Chinese medicine Chinese yam incubation.

Fig. 7 is that each experimental group is for the influence comparison diagram of Sudismase in the blood (SOD) activity with antioxidative activities.

Fig. 8 is that each experimental group is respectively for the comparison diagram that influences of catalase activity in blood plasma and the liver.

Fig. 9 be each experimental group respectively in the serum with liver in MDA (TBARS) content influence comparison diagram.

Figure 10 is that each experimental group is respectively for the comparison diagram that influences of heart major arteries congee shape plaque content.

101～108,201～208,301～306,401～407: step

The specific embodiment

Reach technological means and the effect that predetermined goal of the invention is taked for further setting forth the present invention, below in conjunction with accompanying drawing and preferred embodiment, its specific embodiment of preparation method, preparation method, step, feature and the effect thereof of the red colouring agent for food, also used as a Chinese medicine Chinese yam that foundation the present invention is proposed, describe in detail as after.

Relevant aforementioned and other technology contents, characteristics and effect of the present invention can be known to present in the following detailed description that cooperates with reference to graphic preferred embodiment.By the explanation of the specific embodiment, when can being to reach technological means and the effect that predetermined purpose takes to get one more deeply and concrete understanding to the present invention, yet appended graphic only provide with reference to the usefulness of explanation, the present invention is limited.

See also shown in Figure 1, the red colouring agent for food, also used as a Chinese medicine Chinese yam that is this first preferred embodiment of the present invention is made flow chart, wherein, its preparation method comprises following steps: a fresh Chinese yam cleaning is clean, and be cut into the fragment (step 101) of a specific size, and the specific size of fragment is 2～20mm, is the size of the best; Just fragment that will this fresh Chinese yam carry out dryingization then, make dried Chinese yam reach a specific moisture (step 102), yet this specific moisture is below 15%, then the water yield with a special ratios adds in the dry Chinese yam, and soak a special time (step 103), this special ratios refers to that the ratio of dry Chinese yam and water is 1: 0.5%～1: 1.5%, in this special time that soaks 60 minutes; The Chinese yam of having soaked is carried out a sterilization steps, and be cooled to a specified temp (step 104), this sterilizing methods can utilize a high temperature sterilization, and a sterilising temp of this sterilization is 121 ℃, and the time that a sterilization will be cooled off is 10～60 minutes; One red colouring agent for food, also used as a Chinese medicine bacterial classification is connect bacterium (step 105) to Chinese yam, and the Chinese yam that will connect bacterium is cultivated a specific incubation time (step 106) in a specific cultivation temperature and a specific cultivation humidity, and this specific cultivation temperature is 25～37 ℃, this specific cultivation humidity is 50%～80%, and this specific incubation time is 8～20 days; The product of previous step is carried out the Anaerobic Treatment step (step 107) of a particular procedure time, this particular procedure time is in 3 days, and the product of previous step carried out a dryingization step, make it reach a specific moisture (step 108), and this specific moisture is below 15%, namely finishes the making of red colouring agent for food, also used as a Chinese medicine Chinese yam at last.

In this first preferred embodiment, more each step can be implemented with best manufacturing conditions respectively, to obtain first most preferred embodiment.The step of this first most preferred embodiment and condition are: a fresh Chinese yam is cleaned totally, and be cut into the fragment (step 101) of a specific size, this best size is 2mm; The fragment of this fresh Chinese yam carry out dryingization, make dried Chinese yam reach a specific moisture (step 102), this optimum moisture content is 7%; The one specific water yield is added in the dry Chinese yam, make dry Chinese yam and this water yield reach a special ratios, and soak a special time (step 103), this optimal proportion is 1: 0.75%, and this immersion Best Times is 30 minutes; The Chinese yam of having soaked is carried out a sterilization steps, and be cooled to a specified temp (step 104), this sterilizing methods can utilize a high temperature sterilization, and a sterilising temp of this sterilization is 121 ℃, and a sterilization time is 10～60 minutes; One red colouring agent for food, also used as a Chinese medicine bacterial classification is connect bacterium (step 105) to Chinese yam; The Chinese yam that connects bacterium is cultivated a specific incubation time (step 106) in a specific cultivation temperature and a specific cultivation humidity, this optimum culturing temperature is 30 ℃, and it is 60% that this best is cultivated humidity, and this best incubation time is 10 days; The product of previous step is carried out the Anaerobic Treatment step (step 107) of a particular procedure time, this Anaerobic Treatment step can carry out also can not carrying out, if carry out the Anaerobic Treatment step, then this optimization process time is 2 days, and the product of previous step carried out a dryingization step, make it reach a specific moisture (step 108), this optimum moisture content is 6%, namely finishes the making of red colouring agent for food, also used as a Chinese medicine Chinese yam.

Please continue to consult shown in Figure 2, for the red colouring agent for food, also used as a Chinese medicine Chinese yam of this second preferred embodiment of the present invention is made flow chart, wherein, the step of its preparation method (step 201 and the step 203～208) step (step 101 and step 103～108) with first preferred embodiment haply is identical, the drying step (step 102) that difference is in fresh Chinese yam in first preferred embodiment is to utilize general drying method, its purpose only makes the moisture of fresh Chinese yam reduce, and the drying step of second preferred embodiment, the fragment of this fresh Chinese yam is carried out the sulphuring dryingization, make dried Chinese yam reach a specific moisture and a specific sulfur content (step 202), this step is to take a special sulphuring seasoning, its purpose is to make Chinese yam to contain the sulfide of trace, can suppress growth of microorganism, to increase preservation effect.In second preferred embodiment, utilize the sulphuring seasoning to make the Chinese yam dryingization after, dried Chinese yam reaches a specific moisture and a specific sulfur content, this specific moisture is below 15%, this specific sulfur content is below the 160ppm.

In this second preferred embodiment, more each step can be implemented with best manufacturing conditions respectively, to obtain one second most preferred embodiment.The step of this second most preferred embodiment and condition are: a fresh Chinese yam is cleaned totally, and be cut into the fragment (step 201) of a specific size, this best size is 2mm; The fragment of this fresh Chinese yam is carried out the sulphuring dryingization, make the dried Chinese yam of sulphuring reach a specific moisture and a specific sulfur content (step 202), this optimum moisture content is 7%, and this best sulfur content is 120ppm; The water yield that one specific ratio is fallen adds in the Chinese yam of sulfur-bearing drying, makes the dry Chinese yam of sulfur-bearing and this water yield reach a special ratios, and soaks a special time (step 203), and this optimal proportion is 1: 0.75%, and this Best Times is 30 minutes; The Chinese yam of having soaked is carried out a sterilization steps, and be cooled to a specified temp (step 204), this sterilizing methods can utilize a high temperature sterilization, and a sterilising temp of this sterilization is 121 ℃, and a sterilization time is 10～60 minutes; One red colouring agent for food, also used as a Chinese medicine bacterial classification is connect bacterium (step 205) to Chinese yam; The Chinese yam that connects bacterium is cultivated a specific incubation time (step 206) in a specific cultivation temperature and a specific cultivation humidity, this optimum culturing temperature is 30 ℃, and it is 60% that this best is cultivated humidity, and this best incubation time is 10 days; The product of previous step is carried out the Anaerobic Treatment step (step 207) of a particular procedure time, and this Anaerobic Treatment step can carry out also can not carrying out, if carry out the Anaerobic Treatment step, then this optimization process time is 2 days; The product that reaches previous step carries out a dryingization step, makes it reach a specific moisture (step 208), and this optimum moisture content is 6%, namely finishes the making of red colouring agent for food, also used as a Chinese medicine Chinese yam.

First preferred embodiment shown in aforementioned and second preferred embodiment, because after a specific water yield is added dry Chinese yam, the ratio of Chinese yam and the water yield is 1: 0.5%～1: 1.5%, the a spot of water of only adding clearly, and Chinese yam still keeps the Chinese yam matrix of solid-state pattern behind the process high-temperature sterilization, therefore these two kinds is the method for utilizing solid-state pattern Chinese yam matrix to cultivate the red colouring agent for food, also used as a Chinese medicine bacterium, and what also can claim is a kind of solid medium cultivation.

Please continue to consult shown in Figure 3, the red colouring agent for food, also used as a Chinese medicine Chinese yam that is the 3rd preferred embodiment of the present invention is made flow chart, wherein, its preparation method comprises following steps: a specific water yield is added in the Chinese yam raw material (step 301), make this Chinese yam raw material and this water yield reach a special ratios, this special ratios is 1: 10～1: 200; The Chinese yam that will contain special ratios moisture content carries out a sterilization steps, and is cooled to a specified temp (step 302), and this sterilizing methods can utilize a high temperature sterilization, and a sterilising temp of this sterilization is at least 121 ℃, and a sterilization time was at least 30 minutes; One red colouring agent for food, also used as a Chinese medicine bacterial classification is connect bacterium (step 303) to Chinese yam; The Chinese yam that connects bacterium is cultivated a special time (step 304) in a specific cultivation temperature and a specific sway frequency, this specified temp is 25～37 ℃, and this specific sway frequency is 50～300rpm, and this specific incubation time is 8～20 days; The product of previous step is carried out the Anaerobic Treatment step (step 305) of a particular procedure time, and this particular procedure time is in 3 days; The product that reaches previous step carries out a dryingization step, makes it reach a specific moisture (step 306), and this specific moisture is below 15%, namely finishes the making of red colouring agent for food, also used as a Chinese medicine Chinese yam.

In the 3rd preferred embodiment, more each step can be implemented with best manufacturing conditions respectively, to obtain one the 3rd most preferred embodiment.The step of the 3rd most preferred embodiment and condition are: a specific water yield is added in the Chinese yam raw material (step 301), make this Chinese yam raw material and this water yield reach a special ratios, this special ratios is 1: 10～1: 200; The Chinese yam that will contain special ratios moisture content carries out a sterilization steps, and is cooled to a specified temp (step 302), and this sterilizing methods can utilize a high temperature sterilization, and a sterilising temp of this sterilization is 121 ℃, and a sterilization time is 30 minutes; One red colouring agent for food, also used as a Chinese medicine bacterial classification is connect bacterium (step 303) to Chinese yam; The Chinese yam that connects bacterium is cultivated a specific incubation time (step 304) in a specific cultivation temperature and a specific sway frequency, this optimum culturing temperature is 30 ℃, and this best sway frequency is 200rpm, and this best incubation time is 10 days; The product of previous step is carried out the Anaerobic Treatment step (step 305) of a special time, and this Anaerobic Treatment step can carry out also can not carrying out, if carry out the Anaerobic Treatment step, then this optimization process time is 2 days; The product that reaches previous step carries out a dryingization step, makes it reach a specific moisture (step 306), and this optimum moisture content is 6%, namely finishes the making of red colouring agent for food, also used as a Chinese medicine Chinese yam.

In the 3rd preferred embodiment, the employed Chinese yam raw material of initial step can be selected wherein a kind of use from following raw materials according: a complete fresh Chinese yam; One is cut into the fresh Chinese yam of fragment, and this is cut into the fresh Chinese yam of fragment, and its size is 2～20mm; One dry Chinese yam, the water content of this drying Chinese yam are below 15%; And the dry Chinese yam of a sulfur-bearing, the water content of the dry Chinese yam of this sulfur-bearing is below 15%, sulfur content is below the 160ppm.

Please continue to consult shown in Figure 4, be to make flow chart for the red colouring agent for food, also used as a Chinese medicine Chinese yam of the 4th preferred embodiment of the present invention, wherein, the step of its preparation method (step 401～405 and the step 407) step (step 301～306) with the 3rd preferred embodiment haply is identical, difference is in after the 4th preferred embodiment carrying out step 405, carry out a centrifugal treating step (step 406) earlier, to obtain the product of higher degree, carry out last drying step again, finish the making (step 407) of red colouring agent for food, also used as a Chinese medicine Chinese yam.

In the 4th preferred embodiment, more each step can be implemented with best manufacturing conditions respectively, to obtain one the 4th most preferred embodiment.The step of the 4th most preferred embodiment and condition are: a specific water yield is added in the Chinese yam raw material (step 401), make this Chinese yam raw material and this water yield reach a special ratios, this special ratios is 1: 10～1: 200; The Chinese yam that will contain special ratios moisture content carries out a sterilization steps, and is cooled to a specified temp (step 402), and this sterilizing methods can utilize a high temperature sterilization, and a sterilising temp of this sterilization is 121 ℃, and a sterilization time is 30 minutes; One red colouring agent for food, also used as a Chinese medicine bacterial classification is connect bacterium (step 403) to Chinese yam; The Chinese yam that connects bacterium is cultivated a specific incubation time (step 404) in a specific cultivation temperature and a specific sway frequency, this optimum temperature is 30 ℃, and this best sway frequency is 200rpm, and this best incubation time is 10 days; The product of previous step is carried out the Anaerobic Treatment step (step 405) of a particular procedure time, and this Anaerobic Treatment step can carry out also can not carrying out, if carry out the Anaerobic Treatment step, then this optimization process time is 2 days; The product of previous step is carried out a centrifugal treating step (step 406); Reach the capable dryingization step of product with previous step, make it reach a specific moisture (step 407), this optimum moisture content is 6%, namely finishes the making of red colouring agent for food, also used as a Chinese medicine Chinese yam.

In the 4th preferred embodiment, the employed Chinese yam raw material of initial step can be selected wherein a kind of use from following raw materials according: a complete fresh Chinese yam; One is cut into the fresh Chinese yam of fragment, and this is cut into the fresh Chinese yam of fragment, and its size is 2～20mm; One dry Chinese yam, the water content of this drying Chinese yam are below 15%; And the dry Chinese yam of a sulfur-bearing, the water content of the dry Chinese yam of this sulfur-bearing is below 15%, sulfur content is below the 160ppm.

The 3rd preferred embodiment shown in aforementioned and the 4th preferred embodiment, because after a specific water yield is added dry Chinese yam, the ratio of Chinese yam and the water yield is 1: 10～1: 200, adding clearly is the water of volume very, and Chinese yam is in the Chinese yam matrix through meeting liquefy pattern behind the high-temperature sterilization, and more impose one and rock processing when carrying out incubation step, so this kind method of utilizing liquid pattern Chinese yam matrix to cultivate the red colouring agent for food, also used as a Chinese medicine bacterium, what also can claim is a kind of liquid cultivation.

In recent years, the secondary metabolites of red colouring agent for food, also used as a Chinese medicine bacterium comes into one's own gradually, wherein uranidin material monascin and ankaflavin more are proved to be anti-inflammatory material and the functional component that reduces the cancer incidence, and monacolin K is effective norcholesterol material, and the Mo Naxin (monascin), the peace card flavine (ankaflavin) that promote in the red koji fermentation product are the important goal of red colouring agent for food, also used as a Chinese medicine research and development now with Mo Nakelin K (monacolin K).The correlated product of past red colouring agent for food, also used as a Chinese medicine all be with rice as fermentation substrate, but red yeast rice is lower with the growing amount of Mo Nakelin K (monacolin K) at anti-inflammatory material Mo Naxin (monascin), peace card flavine (ankaflavin).The present invention is for improving the growing amount of these two functional components, with the fermentation substrate of Chinese yam as the red colouring agent for food, also used as a Chinese medicine bacterium, study in the past in the document all with the fermentation substrate of Chinese yam fermentation as red colouring agent for food, also used as a Chinese medicine, but Chinese yam is rich in starchiness and preferable water-retaining property, the growth of suitable red colouring agent for food, also used as a Chinese medicine bacterium.

The Chinese yam chemical composition is with approximate at next rice, and content of starch also approaches.About 8～37% is amylose in the general rice starch contained therein, and the Chinese yam amylose content is up to 35.63%, compared to cassava, taro, sweet potato and potato higher amylose content is arranged.The amylose content of Chinese yam is with approaching at next rice, enough supply with the red colouring agent for food, also used as a Chinese medicine bacterium as carbon source, and its insoluble starch that more contains the similar dietary fiber of a large amount can not decomposed by the red colouring agent for food, also used as a Chinese medicine bacterium, can control the diabetes state of an illness via ingesting, reduce T-CHOL and triglyceride in the blood, effectively lower in the blood and liver inner lipid content, improve cardiovascular symptom.Red colouring agent for food, also used as a Chinese medicine Chinese yam after the fermentation has the health-care efficacy of reducing blood lipid and plyability such as anti-oxidant, and this also will improve economic worth and the application of monascus product.

In addition, Chinese yam all shows to have good antioxidant effect in research in recent years, the origin cause of formation of arteriosclerosis then with blood in low-density lipoprotein (low density lipoprotein, LDL) oxidation and the generation of free radical have sizable relation, have reducing blood lipid and an oxidation resistant effect and red colouring agent for food, also used as a Chinese medicine and Chinese yam are all verified, therefore but inference red colouring agent for food, also used as a Chinese medicine Chinese yam should promote the surcharge that red colouring agent for food, also used as a Chinese medicine or Chinese yam itself are had separately, and make health-care efficacy have the effect of multiplying each other, become the health red rice food of plyability effect of new generation.

According to red colouring agent for food, also used as a Chinese medicine Chinese yam preparation method of the present invention, can successfully make and produce the red colouring agent for food, also used as a Chinese medicine Chinese yam, red colouring agent for food, also used as a Chinese medicine Chinese yam and red yeast rice namely are very different in appearance, and its maximum difference is that red yeast rice mainly generates pigment for red, and the outward appearance of red colouring agent for food, also used as a Chinese medicine Chinese yam then presents crocus.

See also shown in Figure 5ly, be the generation tendency chart of uranidin and haematochrome in red yeast rice and the red colouring agent for food, also used as a Chinese medicine Chinese yam incubation, the red colouring agent for food, also used as a Chinese medicine Chinese yam can namely produce a large amount of uranidin at the cultivation initial stage, and its growing amount can show and be higher than red yeast rice; And aspect the generation of haematochrome, the output of red colouring agent for food, also used as a Chinese medicine Chinese yam then is lower than red yeast rice.This result shows with Chinese yam fermentation red colouring agent for food, also used as a Chinese medicine bacterium can generate a large amount of uranidin, and the compound of these uranidin namely contains powerful property composition Mo Naxin (monascin) and peace card flavine (ankaflavin).

Seeing also down shown in the tabulation one, is the output of monascin, ankafavin and GABA in red colouring agent for food, also used as a Chinese medicine Chinese yam and the red yeast rice relatively under different training methods.

Table one

As shown in Table 1, with the red colouring agent for food, also used as a Chinese medicine Chinese yam of solid-state cultivation gained, its monascin and ankaflavin growing amount are respectively 15011mg/kg and 10074mg/kg, and only are respectively 3547mg/kg and 1598mg/kg in the solid-state cultivation red yeast rice.In other words, the monascin output of the red colouring agent for food, also used as a Chinese medicine Chinese yam of solid-state cultivation is 4.23 times of solid-state cultivation red yeast rice, ankaflavin then can show and improving 6.30 times, this shows that solid-state cultivation red colouring agent for food, also used as a Chinese medicine Chinese yam is showing than solid-state cultivation red yeast rice and has higher monascin and ankaflavin.Cultivate production red colouring agent for food, also used as a Chinese medicine Chinese yam with liquid state identical effect is also arranged, liquid monascin and the ankaflavin growing amount of cultivating in the red colouring agent for food, also used as a Chinese medicine Chinese yam is respectively 23280mg/kg and 15330mg/kg, its output also showing the monascin that is higher than liquid cultivation red yeast rice and ankaflavin reach 4.30 times with 5.16 times.In the generating portion of GABA, with red colouring agent for food, also used as a Chinese medicine Chinese yam cultured products the GABA of high yield is also arranged, GABA output can reach 513mg/kg under solid-state cultivation, and its growing amount is showing and is being higher than solid-state cultivation red yeast rice (131mg/kg).

Please continue to consult shown in Figure 6, be the generation tendency chart of monacolin K in red yeast rice and the red colouring agent for food, also used as a Chinese medicine Chinese yam incubation, can learn that in Fig. 6 red yeast rice slowly generates monacolin K in the beginning in second day of cultivating, until just generated and begin to stagnate in the 6th day; And the generation monacolin K that the red colouring agent for food, also used as a Chinese medicine Chinese yam can continue wherein has quick generation trend clearly from the 5th day to the tenth day until the tenth talent begins stagnate to generate.In addition, after cultivation was finished, the monacolinK growing amount in the red colouring agent for food, also used as a Chinese medicine Chinese yam reached 2584mg/kg, and this growing amount is more than five times of red yeast rice.

Please refer to down shown in the tabulation two, be the difference of more multiple different substrates for monacolin K, red pigments and xanthein growing amount.

Table two

As shown in Table 2, the monacolin K growing amount that can obviously relatively learn the red colouring agent for food, also used as a Chinese medicine Chinese yam is respectively 5.27 times of red yeast rice, 4.95 times of cassava, 13.18 times and 5.22 times of potato of sweet potato, therefore in the middle of these matrix, Chinese yam is the optimum substrate that generates monacolin K.In addition, all be higher than other matrix by the xanthein growing amount that also can relatively learn the red colouring agent for food, also used as a Chinese medicine Chinese yam in the table two, so the red colouring agent for food, also used as a Chinese medicine Chinese yam can promote the growing amount of xanthein composition such as monascin and ankaflavin really.

By The above results as can be known, the red colouring agent for food, also used as a Chinese medicine Chinese yam all has tangible increase than red yeast rice for the growing amount of monascin, ankaflavin, GABA and monacolin K, therefore next continues comparing aspect the lipopenicillinase ability at red colouring agent for food, also used as a Chinese medicine Chinese yam and red yeast rice.

Seeing also down shown in the tabulation three, is that comparison red yeast rice and red colouring agent for food, also used as a Chinese medicine Chinese yam are for the lipid-lowering effect of hyperlipemia hamster in serum.

	T-CHOL (mg/dL)	Triglyceride (mg/dL)	HDL-C (mg/dL )	LDL-C (mg/dL )	LDL-C/ HDL-C ratio
						C	130.14	61.33	82.1	43.1	0.53
H	230.05	124.14	128.0	103.5	0.82
						H-PBC	216.09	96.27	119.1	56.0	0.50
H-DC1X	190.23	102.03	96.8	71.1	0.73
						H-RMR1X	198.35	77.01	117.3	50.9	0.45
H-RMD0.5X	189.11	76.05	121.2	58.6	0.48
						H-RMD1X	181.10	71.24	121.0	46.6	0.39
H-RMD5X	182.18	75.02	118.4	51.1	0.44

Table three

In table three, used the hamster of eight groups, and respectively each group has been done different feedings and handle: C is normal feeding; H is the feeding high-cholesterol diet; H-PBC is feeding cholesterol-lowering drug probacol (probucol) again after the feeding high-cholesterol diet; H-DC1X is the Chinese yam of feeding one multiple dose again after the feeding high-cholesterol diet; H-RMR1X is the red yeast rice of feeding one multiple dose again after the feeding high-cholesterol diet; H-RMD0.5X is the red colouring agent for food, also used as a Chinese medicine Chinese yam of feeding one half-value dose again after the feeding high-cholesterol diet; H-RMD1X is the red colouring agent for food, also used as a Chinese medicine Chinese yam of feeding one multiple dose again after the feeding high-cholesterol diet; H-RMD5X is the red colouring agent for food, also used as a Chinese medicine Chinese yam of feeding five multiple doses again after the feeding high-cholesterol diet.Wherein, a multiple dose is one g.After the feeding of each group through eight weeks, just sacrifice hamster and carry out the fat content analysis.

As shown in Table 3, the H group is behind the process feeding of high-cholesterol diet, and total cholesterol level has increased by 76.8% than normal feeding group C group in the serum.Relative, the total cholesterol level in red colouring agent for food, also used as a Chinese medicine Chinese yam feeding group H-RMD0.5X, H-RMD1X and the H-RMD5X serum has reduced by 17.8%, 21.3% and 20.8% than the H group respectively.And H-RMR1X is behind feeding one multiple dose red yeast rice, though reduced by 13.8% than the H group, its effect in addition than the red colouring agent for food, also used as a Chinese medicine Chinese yam of feeding one half-value dose also a little less than.In addition, the Chinese yam group H-DC1X of feeding one multiple dose, its energy force rate red yeast rice that reduces T-CHOL in the serum is good, and similar with the red colouring agent for food, also used as a Chinese medicine Chinese yam of feeding one half-value dose.

Then see the triglyceride aspect, in the H group, triglyceride content has improved 102.4% than the C group in its serum.And H-RMD1X and H-RMR1X are showing than H group respectively that triglyceride content reaches 42.6% and 38.0% in the reduction serum, this shows that the red colouring agent for food, also used as a Chinese medicine Chinese yam is better than red yeast rice for the reduction effect of triglyceride content in the serum.In addition, H-DC1X for the reduction effect of triglyceride content in the serum neither as red yeast rice and red colouring agent for food, also used as a Chinese medicine Chinese yam come obviously.

Aspect the HDL-C content, the H group has increased by 55.9% than the C group in serum.In each red colouring agent for food, also used as a Chinese medicine Chinese yam and red yeast rice feeding group, HDL-C content is all little with H group difference in its serum, and only in H-DC1X, HDL-C content obviously descends 24.4% than the H group in its serum.In serum aspect the LDL-C content, the H group has increased by 140.1% than the C group, and H-RMD1X and H-RMR1X are showing than H group respectively that HDL-C content reaches 55.0% and 50.8% in the reduction serum, this shows that the red colouring agent for food, also used as a Chinese medicine Chinese yam is better than red yeast rice for the reduction effect of HDL-C content in the serum.In addition, H-DC1X is more not obvious for the reduction effect of HDL-C content in the serum.

The ratio of LDL-C and HDL-C can be used as the index that angiocardiopathy forms in the serum, if ratio is lower, then T-CHOL has comprised more protectiveness factor HDL-C in the serum, and contains less risk factor LDL-C.

See equally and going up in the tabulation three, the LDL-C/HDL-C ratio of H group obviously increases than the C group, H-RMD1X and H-RMR1X are showing than H group respectively that the LDL-C/HDL-C ratio reaches 46.3% and 45.1% in the reduction serum, and H-DC1X is more not obvious for the reduction effect of LDL-C/HDL-C ratio in the serum.

Seeing also down shown in the tabulation four, is that comparison red yeast rice and red colouring agent for food, also used as a Chinese medicine Chinese yam are for the lipid-lowering effect of hyperlipemia hamster in liver.

Table four

As shown in Table 4, the H group T-CHOL in liver and triglyceride content all have apparent increase than the C group, and H-RMD1X has the effect of T-CHOL and triglyceride content in the obvious reduction liver, and the effect of H-RMR1X and H-DC1X is just so unobvious in comparison.

Please continue to consult shown in Figure 7, be the active comparison diagram that influences with antioxidative activities for Sudismase in the blood (SOD) of each experimental group.Oxidative pressure in the blood is relevant with the formation of arteriosclerosis disease, so Sudismase is active and antioxidative activities is commonly used to as the index of measuring the state of oxidation in the arteriosclerosis research.As shown in Figure 7, H organizes after the feeding high-cholesterol diet, and the Sudismase activity has reduced by 19.9% and 11.6% than the C group respectively with antioxidative activities.After feeding red colouring agent for food, also used as a Chinese medicine Chinese yam in addition, H-RMD0.5X, H-RMD1X and H-RMD5X have promoted 115%, 160% and 173% for the Sudismase activity respectively, and have promoted 32.7%, 43.6% and 58.3% for antioxidative activities respectively.In addition, H-RMD1X has exceeded 67.3% and 18.3% than H-RMR1X respectively for the lifting of Sudismase activity and antioxidative activities, and H-DC1X for the hoisting power of these two factors not as good as the red colouring agent for food, also used as a Chinese medicine Chinese yam.Above result obviously confirms, because the red colouring agent for food, also used as a Chinese medicine Chinese yam has the lifting effect of better oxidation dismutase activity and antioxidative activities than red yeast rice and general Chinese yam, so the red colouring agent for food, also used as a Chinese medicine Chinese yam has better antagonism arteriosclerosis effect.

Please continue to consult shown in Figure 8, for each experimental group respectively for the comparison diagram that influences of catalase activity in blood plasma and the liver.By among the figure as can be known, catalase activity in blood plasma to liver in trend very similar, and present high correlation.C group in blood plasma with liver in catalase activity be respectively 12.7U/mg albumen and 10.6U/mg albumen, and after the feeding high-cholesterol diet, H organizes and is reduced to 9.3U/mg albumen and 6.61U/mg albumen respectively.H-RMR1X and H-DC1X all can promote catalase activity, but the too late feeding red colouring agent for food, also used as a Chinese medicine Chinese yam of effect is good.In addition, the lifting effect of catalase activity has tangible increase trend along with the increase of red colouring agent for food, also used as a Chinese medicine Chinese yam dosage.

Please continue to consult shown in Figure 9, for each experimental group respectively in the serum with liver in MDA (TBARS) content influence comparison diagram.By among the figure as can be known, the H group can cause serious peroxidatic reaction of lipid for serum and liver, behind feeding red colouring agent for food, also used as a Chinese medicine Chinese yam, in the serum with liver in lipid peroxide contents tangible minimizing is all arranged, and reduce effect to increase along with red colouring agent for food, also used as a Chinese medicine Chinese yam dosage and tangible increase trend arranged.Effect as for general Chinese yam and red yeast rice is obvious with regard to what come not as the red colouring agent for food, also used as a Chinese medicine Chinese yam.

Please continue to consult shown in Figure 10, for each experimental group respectively for the comparison diagram that influences of heart major arteries congee shape plaque content.In sustainer, the accumulation of oxidative pressure and fat can cause the generation of arteriosclerosis patch, and this kind patch is the index of arteriosclerosis disease.In Figure 10, the levels of accumulation of lipid patch has accounted for 22.5% of the sustainer gross area in the H group sustainer, though and H-RMR1X and H-DC1X all can reduce arteriosclerosis patch content, the effect of red yeast rice then is not so good as the red colouring agent for food, also used as a Chinese medicine Chinese yam.The effect of red colouring agent for food, also used as a Chinese medicine Chinese yam is good especially, and the minimizing degree is very high, and in H-RMD1X and H-RMD5X, major arteries congee shape plaque content reduces to 1.05% and 1.10% respectively especially.

Shown that by above-mentioned achievement in research the red colouring agent for food, also used as a Chinese medicine Chinese yam all has apparent increase than general Chinese yam and red yeast rice for reducing blood lipid and oxidation resistance, such effect can be reached owing to the synergy of the composition of Chinese yam own and red colouring agent for food, also used as a Chinese medicine bacterium secondary metabolites.And, the red colouring agent for food, also used as a Chinese medicine Chinese yam has monascin, ankaflavin, GABA and the monacolin K of high yield, these functional metabolins have anti-inflammatory, anti-cancer, hypotensive, promote the nerve conduction effect and reduce effects such as cholesterol, and can reach good reducing blood lipid, hypotensive, the sclerosis of prevention of arterial congee shape and the effect of improving Alzheimer's disease, therefore the research and development for the health product in future has high importance.The present invention develops the red colouring agent for food, also used as a Chinese medicine Chinese yam that has the functional metabolin of higher yield than red yeast rice, and expectation can help the development of following red colouring agent for food, also used as a Chinese medicine Related product.

The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, though the present invention discloses as above with preferred embodiment, yet be not in order to limit the present invention, any those skilled in the art, in not breaking away from the technical solution of the present invention scope, when the technology contents that can utilize above-mentioned announcement is made a little change or is modified to the equivalent embodiment of equivalent variations, in every case be not break away from the technical solution of the present invention content, any simple modification that foundation technical spirit of the present invention is done above embodiment, equivalent variations and modification all still belong in the scope of technical solution of the present invention.

Claims

1. the preparation method of a red colouring agent for food, also used as a Chinese medicine Chinese yam is characterized in that this preparation method comprises following steps:

(1) fresh Chinese yam is cleaned totally, and be cut into the fragment of 2～20mm size;

(2) the fresh Chinese yam fragment after step (1) processing is carried out drying, making dried Chinese yam moisture is below 15%;

(3) add water in the Chinese yam after handling to step (2) and soak certain hour, the Chinese yam after step (2) is handled and the ratio of water are 1: 0.5%～1: 1.5%, and soak time is in 60 minutes;

(4) Chinese yam after step (3) processing is carried out sterilization treatment and is cooled to specified temp, sterilising temp is at least 121 ℃, and be 10～60 minutes the cool time of sterilization;

(5) with in the Chinese yam after red colouring agent for food, also used as a Chinese medicine bacterial classification access step (4) processing;

(6) Chinese yam after step (5) processing is cultivated, cultivation temperature is 25～37 ℃, and cultivating humidity is 50～80%, and incubation time is 8～20 days;

(7) step (6) is handled products therefrom and carry out Anaerobic Treatment, the processing time is in 3 days;

(8) step (7) products therefrom is carried out drying, make its moisture below 15%, namely finish the making of red colouring agent for food, also used as a Chinese medicine Chinese yam.

2. the preparation method of a red colouring agent for food, also used as a Chinese medicine Chinese yam is characterized in that this preparation method comprises following steps:

(2) the Chinese yam fragment after step (1) is handled is carried out the sulphuring drying, making dried Chinese yam moisture is below 15%, and sulfur content is below the 160ppm;

(3) add water in the dry Chinese yam of the sulfur-bearing after step (2) is handled and soak certain hour, the ratio of the dry Chinese yam of the sulfur-bearing after step (2) is handled and water is 1: 0.5%～1: 1.5%, and soak time is in 60 minutes;

(4) Chinese yam after step (3) is handled is sterilized and be cooled to specified temp, sterilising temp is at least 121 ℃, and sterilization time is 10～60 minutes;

(6) Chinese yam after handling through step (5) is cultivated, cultivation temperature is 25～37 ℃, and cultivating humidity is 50～80%, and incubation time is 8～20 days;

(7) will carry out Anaerobic Treatment by products therefrom after step (6) is handled, the processing time is in 3 days;

(8) will after step (7) is handled, carry out drying by products therefrom, and make its moisture below 15%, namely finish the making of red colouring agent for food, also used as a Chinese medicine Chinese yam.

3. the preparation method of a red colouring agent for food, also used as a Chinese medicine Chinese yam is characterized in that this preparation method comprises following steps:

(1) add water in the Chinese yam raw material, the ratio of Chinese yam raw material and water is 1: 10～1: 200;

(2) Chinese yam after step (1) is handled is sterilized and is cooled to specified temp, and sterilising temp is at least 121 ℃, and sterilization time was at least 30 minutes;

(3) with in the Chinese yam after red colouring agent for food, also used as a Chinese medicine bacterial classification access step (2) processing;

(4) Chinese yam after step (3) is handled is cultivated, cultivation temperature is 25～37 ℃, and sway frequency is 50～300rpm, and incubation time is 8～20 days;

(5) step (4) is handled the back products therefrom and carried out Anaerobic Treatment, the processing time is in 3 days;

(6) step (5) is handled the back products therefrom and carried out drying, making its moisture is below 15%, namely finishes the making of red colouring agent for food, also used as a Chinese medicine Chinese yam.

4. the preparation method of red colouring agent for food, also used as a Chinese medicine Chinese yam according to claim 3 is characterized in that the described Chinese yam raw material of step (1) is complete fresh Chinese yam, the fresh Chinese yam of being cut into fragment or dry Chinese yam.

5. the preparation method of red colouring agent for food, also used as a Chinese medicine Chinese yam according to claim 3 is characterized in that the Chinese yam raw material in the step (1) is the dry Chinese yam of sulfur-bearing.

6. the preparation method of red colouring agent for food, also used as a Chinese medicine Chinese yam according to claim 4, the fresh Chinese yam size that it is characterized in that being cut into fragment is 2～20mm, the moisture of dry Chinese yam is below 15%.

7. the preparation method of red colouring agent for food, also used as a Chinese medicine Chinese yam according to claim 5 is characterized in that the moisture of the dry Chinese yam of described sulfur-bearing is below 15%, and sulfur content is below the 160ppm.

8. the preparation method of a red colouring agent for food, also used as a Chinese medicine Chinese yam is characterized in that this preparation method comprises following steps:

(3) in the Chinese yam after red colouring agent for food, also used as a Chinese medicine bacterial classification inoculation to step (2) is handled;

(4) Chinese yam after step (3) processing is cultivated, cultivation temperature is 25～37 ℃, and sway frequency is 50～300rpm, and incubation time is 8～20 days;

(6) step (5) is handled the back products therefrom and carried out centrifugal treating;

(7) step (6) is handled the back products therefrom and carried out drying, making its moisture is below 15%, namely finishes the making of red colouring agent for food, also used as a Chinese medicine Chinese yam.

9. the preparation method of red colouring agent for food, also used as a Chinese medicine Chinese yam according to claim 8 is characterized in that the described Chinese yam raw material of step (1) is complete fresh Chinese yam, the fresh Chinese yam of being cut into fragment or dry Chinese yam.

10. the preparation method of red colouring agent for food, also used as a Chinese medicine Chinese yam according to claim 8 is characterized in that the Chinese yam raw material in the step (1) is the dry Chinese yam of sulfur-bearing.

11. the preparation method of red colouring agent for food, also used as a Chinese medicine Chinese yam according to claim 9 is characterized in that described fresh Chinese yam of being cut into fragment, its size is 2～20mm, and the moisture of dry Chinese yam is below 15%.

12. the preparation method of red colouring agent for food, also used as a Chinese medicine Chinese yam according to claim 10 is characterized in that the moisture of the dry Chinese yam of described sulfur-bearing is below 15%, sulfur content is below the 160ppm.