CN102356914A - Production method for functional monascus fermented biological product - Google Patents
Production method for functional monascus fermented biological product Download PDFInfo
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- CN102356914A CN102356914A CN2011102563445A CN201110256344A CN102356914A CN 102356914 A CN102356914 A CN 102356914A CN 2011102563445 A CN2011102563445 A CN 2011102563445A CN 201110256344 A CN201110256344 A CN 201110256344A CN 102356914 A CN102356914 A CN 102356914A
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Abstract
The invention discloses a preparation method for a drink or a baked foodstuff. According to the invention, bean dregs are used as a main raw material, other agricultural and sideline products containing carbohydrates are used as accessories, the main raw material and the accessories are mixed according to a ratio and disinfected, monascus strains are inoculated, active substances generated in fermentation are determined after an obtained mixture is cultured for a period of time, and monascus pigment 750-1800E is detected with a spectrophotmeter; when Monacolin-K is 1.5 to 2.0 mg/g and gamma-aminobutyric acid is 500 to 600 mg/L, fermentation is stopped, a biological semi-finished product is obtained by removing impurities and through extraction and separation, and the semi-finished product is subjected to seasoning and then to Pasteurization. The prepared biological product does not contain citrinin; raw materials for preparing the product are cheap and safe; a preparation process is simple; nutrients in the product are abundant.
Description
Technical field
The present invention relates to a kind of biological product and preparation technology thereof, particularly functional Monascus fermenting organism production of articles method further relates to a kind of drink or bakery and preparation technology thereof.
Background technology
Red yeast rice is the traditional medicine of China, food dual purpose product, red yeast rice different name: red colouring agent for food, also used as a Chinese medicine, red song, red rice, good fortune rice.Red yeast rice is to be raw material with rice such as long-grained nonglutinous rice, japonica rice, glutinous rice, forms with the monascus ruber fermentation, and it is the brownish red or the aubergine grain of rice.According to ancient prescription record, effects such as that red yeast rice has is promoting blood circulation and removing blood stasis, reinforcing spleen to promote digestion, main eating accumulation, abdominal fullness and distention, red white diarrhea, prolonged lochia, traumatic injury, historical in the safe edible of the existing more than one thousand years of China.
In recent years, domestic research and utilization to red yeast rice also obtained significant progress.Ox Xiao Ming (China brewages, 2011 the 3rd phases for the research of red colouring agent for food, also used as a Chinese medicine processing technique for honey wine, Niu Xiaoming) is raw material with honey, adopts red colouring agent for food, also used as a Chinese medicine, yeast to produce the honey wine of rice fermented with red yeast, and the result shows that wine yeast is suitable for the honey wine brewing.Orthogonal test confirms that best technological condition for fermentation does, 29 ℃ of fermentation temperatures, inoculum of dry yeast 0.8%～1.0%, red colouring agent for food, also used as a Chinese medicine addition 2.4%, fermentation time 10d～12d.The various active substance dissolves of red colouring agent for food, also used as a Chinese medicine metabolism has increased the nutrition and health care function of wine in the red colouring agent for food, also used as a Chinese medicine hydromel.
Red yeast rice and elaboration products thereof contain many materials to the human body beneficial, and people separate from red yeast rice and elaboration products thereof and obtained many useful components in recent years.
Monascorubin is a series of polyketides that produce in the red colouring agent for food, also used as a Chinese medicine bacterium metabolic process; The compound pigment of red colouring agent for food, also used as a Chinese medicine becomes the research focus in recent years; The compound pigment of red colouring agent for food, also used as a Chinese medicine of known structure is isolated 4 kinds of compound pigments from the red colouring agent for food, also used as a Chinese medicine bacteria culture fluid at present, and promptly glutamy monascorubramine element, glutamy erythema amine element, glucityl monascorubramine element and glucityl erythema amine are plain.
The Lovastatin compounds be the red koji fermentation later stage produce auxilliary A (HMG-CoA) reductase of 3-hydroxy-3-methyl glutaryl is played inhibiting material.Japan rattan chapter professor far away in 1979 isolates a kind of physiological activator that is Monacolin K (monacolin K) from the monascus culture after, discovery can reduce the human serum cholesterol.1985, U.S. scientist Goldstein and Brown further found out monacolin-k and have suppressed the synthetic mechanism of action of cholesterol, and therefore obtain the Nobel Prize, have caused whole world scientist's concern.U.S.'s Development of New Generation cholesterol-lowering drug in 1987, main component is exactly Monacolin-K.Japan has also dropped into lot of manpower and material resources and has carried out the exploitation of red colouring agent for food, also used as a Chinese medicine active material, and the health food of exploitation is of a great variety.
1987, Ko-hamat etc. isolated GABA and second phthalein choline in red colouring agent for food, also used as a Chinese medicine, and (γ-aminobutyric acid GABA) is the chemical transmitter substance of brain to GABA, and this material is water-soluble, and 180 ℃ of high temperature of ability are active constant.Except treating various epileptics, GABA also has hypotensive and hypoglycemic effect.Think that thus contained hypotensive active ingredient is GABA or certain amino acid that contracts in the red colouring agent for food, also used as a Chinese medicine.
China's red colouring agent for food, also used as a Chinese medicine microorganism resource is abundant, and no matter as edible or medicinal, red colouring agent for food, also used as a Chinese medicine all plays an important role.The potential value of red colouring agent for food, also used as a Chinese medicine is very big, actively utilizes the pharmacology research and development new product of red colouring agent for food, also used as a Chinese medicine, and exploitation nutrition, health care, medicinal have no side effect, and the report of natural, safe health food is a lot.
" the japanese food additive standard " of Japanese health ministry promulgation in 1999 is lower than 0.2 μ g/g to the regulation of the citrinin content in the monascorubin, and what China related to red colouring agent for food, also used as a Chinese medicine is (GB 15961-1995) and two standards of GB-4926-1985.
Yet, existing preparation technology and processing technology, very complicated harsh to the requirement of raw material, this technical difficulty that just causes obtaining these benefit materials is bigger, processing cost is higher, this big limitations its application.
Bean dregs are byproducts of producing in soymilk or the bean curd process, and bean dregs have abundant nutritive value, and wherein nutritional labeling and soybean are similar.The nutritional labeling that contains trace such as dietary fiber, protein and calcium, phosphorus, iron, vitamin in the bean dregs has very high edible health and is worth.Show according to research, general bean dregs water content 85%, protein 3.0%, fat 0.5%, carbohydrate (cellulose, polysaccharide etc.) 8.0% in addition, also contains multiple mineral matters to the human body beneficial such as calcium, phosphorus, iron.
But utilize bean dregs to be primary raw material at present as yet, utilize monascin to prepare the report of above-mentioned benefit materials.
Summary of the invention
To the deficiency of prior art, it is primary raw material that one of the object of the invention is to provide a kind of bean dregs, and the agricultural byproducts of other carbohydrate containing are auxiliary material, the biological products that utilize monascus to produce.Said biological products do not detect citrinin.
Bean dregs of the present invention are the byproduct in soymilk or the soybean curd production process, and its difference of forming with used bean or pea source is not quite similar.Bean dregs are typical but nonrestrictive component content comprises that water content is 50.0%; PH is 6; Carbohydrate 23.0%; Protein content 13.2%; Ash content 4.2%.Although the invention provides this typical case but nonrestrictive component content, the person of ordinary skill in the field knows that all source, any bean dregs of forming all are suitable for the present invention arbitrarily.
Auxiliary material of the present invention is the agricultural byproducts of other carbohydrate containing.Said " agricultural byproducts of other carbohydrate containing " are defined as the agricultural byproducts that are different from bean dregs.The representative instance of said " agricultural byproducts of other carbohydrate containing " comprises agricultural byproducts such as fruit thing, peel residue, rice class, wheat bran.Other carbohydrate containing agricultural byproducts total sugar contents are generally 45mg/g-64mg/g.
The proportioning of bean dregs of the present invention (major ingredient) and " agricultural byproducts of other carbohydrate containing " (auxiliary material) meets the cognition of person of ordinary skill in the field to major ingredient and auxiliary material.The preferred said major ingredient of the present invention: the proportioning of auxiliary material is 6: 4～4: 6, and for example the proportioning of major ingredient and auxiliary material is 6: 4,5: 5, and 4: 6.The proportioning of described bean dregs (major ingredient) and " agricultural byproducts of other carbohydrate containing " (auxiliary material) designs according to carbohydrate species is different, and generally for rice class auxiliary material, its major ingredient: auxiliary material is 4: 6; Fruit thing class auxiliary material, its major ingredient: auxiliary material is 6: 4; Wheat bran auxiliary material, peel residue class auxiliary material, its major ingredient: auxiliary material is 5: 5.
The present invention such as the 5-10% inoculum concentration, inserts monascus specie according to suitable inoculum concentration in treated main ingredient mixture, after cultivation a period of time, measure wherein material such as GABA, pigment, treats that composition reaches requirement, stops to cultivate.Monascus solid or Liquid Culture, wet basis or butt extract.
The used monascus strain of the present invention is known bacterial strain, and monascus strain of the present invention is preferably WUYI HONGQU, and said WUYI HONGQU is the commercially available prod, and the person of ordinary skill in the field has the ability, and purchase obtains from market, and has the ability to select concrete WUYI HONGQU.Press GBT 5009222-2008 National Standard Method and measure, the used monascus strain of the present invention, particularly the WUYI HONGQU bacterial strain does not detect citrinin content.Said monascus strain has salt tolerant and sugar tolerance preferably, and patience can reach 20%.
The processing of main ingredient of the present invention comprises major ingredient and auxiliary material are crushed to suitable granularity, and carries out sterilization treatment, the preferred high pressure steam sterilization of said sterilization treatment.
Incubation time of the present invention can be according to the requirement decision of final products.Incubation time of the present invention was generally 5-20 days, and preferred 7-15 days, more preferably 7-10 days.
Product of the present invention after separating purification, can seasoning be mixed with drink.Perhaps add flour or ground rice, be made into bakery after the seasoning.
Separation of the present invention is purified, and is the conventional unit operations of affiliated technical field, and the person of ordinary skill in the field has the ability to select concrete unit operations to realize, the present invention preferably adopts centrifugation and ion exchange resin to carry out.Perhaps,
Solid culture extracts through pure water logging bubble, adds the flocculant removal of impurities, after ion exchange resin separates, obtains product, after seasoning, becomes finished product.
One of the object of the invention also is to provide the preparation method of a kind of drink or bakery raw material, and said method comprises the steps:
(1) raw material treatment process: with bean dregs: other carbohydrate are pulverized according to 6: 4～4: 6 mixed, and solid-liquid ratio is 1: 4～1: 1, sterilization;
(2) inoculated and cultured operation: in the mixture of step (1), insert monascus specie, shaken cultivation is measured wherein GABA, coloring matter, treats that composition reaches requirement, stops to cultivate;
(3) extract purification procedures: the culture of step (2) is removed solid matter, separate through ion exchange resin and purify, obtain drink or bakery raw material.
Sterilization of the present invention, preferred high pressure steam sterilization, said high pressure steam sterilization is preferable over 100～130 ℃, preferred 110～120 ℃, more preferably under 115 ℃, keeps 20～40min, preferred 30min.
The described inoculation of step of the present invention (2), its inoculum concentration is preferably 4～15%, further preferred 5-10%, more preferably 6～8%.Said shaken cultivation is preferably carried out under 20～40 ℃, further carries out under preferred 30 ℃.Said incubation time was generally 5-20 days, and preferred 7-15 days, more preferably 7-10 days.
The described composition of treating of step of the present invention (2) reaches requirement, and its typical case but nonrestrictive example comprise, detect monascorubin 750-1800E through spectrophotometer; Monacolin-K is 1.5mg/g-2.0mg/g: when GABA is 500mg/L-600mg/L, stop fermentation.
The said solid matter of removing of step of the present invention (3), it can be realized through unit operations such as filtration, extraction, centrifugation or its combinations.Affiliated unit operations all is already known processes, and those skilled in the art have the ability to choose concrete unit operations and accomplish, and the present invention no longer details.
What the present invention was optional carries out in step (3) back:
(4) seasoning obtains the fermenting organism drink.
Further carry out in step (3) back alternatively:
(4 ') adds flour or ground rice, is made into bakery after the seasoning.
Through detecting, the present invention obtains that main active substances is monascorubin 750-1800E in the product; Monacolin-K is 1.5mg/g-2.0mg/g: GABA is 500mg/L-600mg/L.And product of the present invention does not contain citrinin.
The present invention utilizes novel material: bean dregs, and adopting the monascus prepared to obtain being rich in Monacolin-K is 1.5mg/g-2.0mg/g, GABA is the food of 500mg/L-600mg/L.The cheap safety of its cost of material, preparation technology is simple, and nutrition content is abundant.
The specific embodiment
For ease of understanding technical scheme of the present invention, the present invention describes the present invention through following instantiation, but the person of ordinary skill in the field knows that all the present invention is not limited to said embodiment.
Embodiment one
The raw material treatment process: proportioning raw materials comprises bean dregs: other carbohydrate (ground rice or fruit juice)=4: 6, pulverize respectively, and be to add entry at 1: 4 according to solid-liquid ratio, 115 ℃ keep 30min, high pressure steam sterilizations down.
The inoculated and cultured operation: by 7% inoculum concentration, insert monascus specie, 30 ℃ of shaken cultivation 7 days are measured wherein material such as GABA, pigment.Treat that composition reaches requirement, stop to cultivate.
Extract purification procedures: the gained liquid filtering that will ferment, the centrifugal solid matter of removing separates purification through ion exchange resin, through seasoning, obtains the fermenting organism goods.
Embodiment two
The raw material treatment process: proportioning raw materials comprises bean dregs: other carbohydrate (ground rice or fruit juice)=4: 6, pulverize respectively, and be to add entry at 1: 1 according to solid-liquid ratio, 115 ℃ keep 30min, high pressure steam sterilizations down.
The inoculated and cultured operation: by 5% inoculum concentration, insert monascus specie, 30 ℃ of solid culture 10 days are measured wherein material such as GABA, pigment, treat that composition reaches requirement, stop to cultivate.
Extract purification procedures: with the solid fermentation thing of cultivating,, filter after 120 minutes with 75 ℃ of following lixiviate solid fermentation things of pure water, centrifugal, liquid separates through ion exchange resin purifies, and through seasoning, obtains the fermenting organism goods.
Embodiment three
The raw material treatment process: proportioning raw materials comprises bean dregs: other carbohydrate (ground rice or fruit juice)=6: 4, to pulverize respectively, and solid-liquid ratio is 1: 1,115 ℃ keep 30min, high pressure steam sterilization down.
The inoculated and cultured operation: by 10% inoculum concentration, insert monascus specie, 30 ℃ of solid culture 12 days are measured wherein material such as GABA, pigment, treat that composition reaches requirement, stop to cultivate, and dry to such an extent that dry is subsequent use.
Extract purification procedures: dry, is filtered after 120 minutes with 75 ℃ of following lixiviate solid fermentation things of pure water, and centrifugal, liquid separates through ion exchange resin purifies, and through seasoning, obtains the fermenting organism goods.
Through detecting, embodiment 1-3 obtains that main active substances is monascorubin 750-1800E in the product; Monacolin-K is 1.5mg/g-2.0mg/g: GABA is 500mg/L-600mg/L.
Applicant's statement; The present invention explains detailed process equipment of the present invention and technological process through the foregoing description; But the present invention is not limited to above-mentioned detailed process equipment and technological process, does not mean that promptly the present invention must rely on above-mentioned detailed process equipment and technological process could be implemented.The person of ordinary skill in the field should understand, and to any improvement of the present invention, to the interpolation of the equivalence replacement of each raw material of product of the present invention and auxiliary element, the selection of concrete mode etc., all drops within protection scope of the present invention and the open scope.
Claims (10)
1. the preparation method of drink or bakery raw material, said method comprises the steps:
(1) raw material treatment process: with bean dregs: the agricultural byproducts of other carbohydrate containing are pulverized according to 6: 4～4: 6 mixed, and solid-liquid ratio is 1: 4～1: 1, sterilization;
(2) inoculated and cultured operation: in the mixture of step (1), insert monascus specie, shaken cultivation is measured wherein GABA, coloring matter, treats that composition reaches requirement, stops to cultivate;
(3) extract purification procedures: the culture of step (2) is removed solid matter, separate through ion exchange resin and purify, obtain drink or bakery raw material.
2. the method for claim 1 is characterized in that, the agricultural byproducts of said other carbohydrate containing comprise fruit thing, peel residue, rice class, wheat bran or its mixture.
3. method as claimed in claim 2 is characterized in that bean dregs: the mixed proportion of rice class is 4: 6; Bean dregs: fruit thing class mixed proportion is 6: 4; Bean dregs: the mixed proportion of wheat bran or peel residue is 5: 5.
4. like the described method of one of claim 1-3, it is characterized in that, described sterilization, preferred high pressure steam sterilization, said high pressure steam sterilization is preferable over 100～130 ℃, preferred 110～120 ℃, more preferably under 115 ℃, keeps 20～40min, preferred 30min.
5. like the described method of one of claim 1-4, it is characterized in that, described inoculation, its inoculum concentration is preferably 4～15%, further preferred 5-10%, more preferably 6～8%; Said shaken cultivation is preferably carried out under 20～40 ℃, further carries out under preferred 30 ℃; Said incubation time is 5-20 days, preferred 7-15 days, and more preferably 7-10 days.
6. like the described method of one of claim 1-5, it is characterized in that the preferred WUYI HONGQU of said monascus.
7. like the described method of one of claim 1-6, it is characterized in that, describedly treat that composition reaches requirement and is: detect monascorubin 750-1800E through spectrophotometer; Monacolin-K is 1.5mg/g-2.0mg/g: when GABA is 500mg/L-600mg/L, stop fermentation.
8. like the described method of one of claim 1-7, it is characterized in that the said solid matter of removing of step (3) is realized through unit operations such as filtration, extraction, centrifugation or its combinations.
9. like the described method of one of claim 1-8, it is characterized in that optional carries out in step (3) back:
(4) seasoning obtains the fermenting organism drink.
10. like the described method of one of claim 1-8, it is characterized in that, carry out in step (3) back alternatively:
(4 ') adds flour or ground rice, is made into bakery after the seasoning.
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Cited By (11)
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| CN103740779A (en) * | 2014-01-15 | 2014-04-23 | 黑龙江八一农垦大学 | Method for producing Monacolin K by using fermentation of soybean molasses |
| CN105054021A (en) * | 2015-08-04 | 2015-11-18 | 江苏大学 | Monascus purpureus transformed corn bran fermentation liquid preparation method and application thereof |
| CN105124597A (en) * | 2015-08-04 | 2015-12-09 | 江苏大学 | Preparation method and application of functional monascus-fermented corn bran food |
| CN105852010A (en) * | 2016-04-28 | 2016-08-17 | 福建农林大学 | Method for preparing functional fermented food by fermenting castanea mollissima blume with monascus |
| CN105901585A (en) * | 2016-04-28 | 2016-08-31 | 福建农林大学 | Red yeast rice and taro functional food for adjusting blood sugar and lipid and improving immunity |
| CN106591143A (en) * | 2016-11-04 | 2017-04-26 | 贵州庆福裕兴生物科技有限公司 | Black glutinous rice monascus purpureus and preparation method thereof |
| CN106937749A (en) * | 2017-03-22 | 2017-07-11 | 合肥工业大学 | The method that bean dregs are modified with monascus |
| CN108719991A (en) * | 2018-06-07 | 2018-11-02 | 南京工业大学 | A method of preparing the red yeast rice containing Bacillus natto using bean dregs and bean curd yellow pulp water |
| CN110074302A (en) * | 2019-06-04 | 2019-08-02 | 巢湖学院 | A method of drinks are prepared using wheat bran Monascus fermentation broth |
| CN111955556A (en) * | 2020-08-31 | 2020-11-20 | 合肥工业大学 | Preparation method of red yeast dried bean curd |
| CN112314820A (en) * | 2020-04-23 | 2021-02-05 | 湖北藻上好生物科技有限公司 | Monascus liquid state fermented clear juice beverage |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103740779A (en) * | 2014-01-15 | 2014-04-23 | 黑龙江八一农垦大学 | Method for producing Monacolin K by using fermentation of soybean molasses |
| CN103740779B (en) * | 2014-01-15 | 2017-02-15 | 黑龙江八一农垦大学 | Method for producing Monacolin K by using fermentation of soybean molasses |
| CN105054021A (en) * | 2015-08-04 | 2015-11-18 | 江苏大学 | Monascus purpureus transformed corn bran fermentation liquid preparation method and application thereof |
| CN105124597A (en) * | 2015-08-04 | 2015-12-09 | 江苏大学 | Preparation method and application of functional monascus-fermented corn bran food |
| CN105852010A (en) * | 2016-04-28 | 2016-08-17 | 福建农林大学 | Method for preparing functional fermented food by fermenting castanea mollissima blume with monascus |
| CN105901585A (en) * | 2016-04-28 | 2016-08-31 | 福建农林大学 | Red yeast rice and taro functional food for adjusting blood sugar and lipid and improving immunity |
| CN106591143A (en) * | 2016-11-04 | 2017-04-26 | 贵州庆福裕兴生物科技有限公司 | Black glutinous rice monascus purpureus and preparation method thereof |
| CN106937749A (en) * | 2017-03-22 | 2017-07-11 | 合肥工业大学 | The method that bean dregs are modified with monascus |
| CN108719991A (en) * | 2018-06-07 | 2018-11-02 | 南京工业大学 | A method of preparing the red yeast rice containing Bacillus natto using bean dregs and bean curd yellow pulp water |
| CN110074302A (en) * | 2019-06-04 | 2019-08-02 | 巢湖学院 | A method of drinks are prepared using wheat bran Monascus fermentation broth |
| CN112314820A (en) * | 2020-04-23 | 2021-02-05 | 湖北藻上好生物科技有限公司 | Monascus liquid state fermented clear juice beverage |
| CN111955556A (en) * | 2020-08-31 | 2020-11-20 | 合肥工业大学 | Preparation method of red yeast dried bean curd |
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Application publication date: 20120222 |