CN104212839B - A kind of preparation method of monascorubin not easy to fade - Google Patents
A kind of preparation method of monascorubin not easy to fade Download PDFInfo
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- CN104212839B CN104212839B CN201410462089.3A CN201410462089A CN104212839B CN 104212839 B CN104212839 B CN 104212839B CN 201410462089 A CN201410462089 A CN 201410462089A CN 104212839 B CN104212839 B CN 104212839B
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Abstract
The invention discloses a kind of monascorubin preparation method not easy to fade, using monascus as strain, carry out liquid deep layer fermenting, wherein liquid state fermentation culture medium with the addition of Tea Polyphenols and soluble soybean polysaccharide, culture monascus, the culture that will finally obtain is filtered, dried so as to obtain the powdered thing of monascorubin.The present invention is played and suppresses the colour fading that monascorubin causes by illumination by adding Tea Polyphenols and soluble soybean polysaccharide, and it is less that microorganism is remained in obtained monascorubin.
Description
Technical field
Can be used for meat, milk fish, the food additives and its system of the aspect such as beverage and medicine the present invention relates to one kind
Preparation Method, more particularly, to a kind of preparation method of monascorubin not easy to fade.
Background technology
Pigment is food industry, pharmaceuticals industry and the indispensable class additive of daily chemical industry, can be divided into by its source
Pure natural pigment, imitative natural pigment and the major class of synthetic dyestuff 3.In recent years, due to toxicity problem, the application of some synthetic dyestuffs is subject to
Limitation, therefore, the nontoxic or substantially nontoxic natural pigment of development and utilization is increasingly subject to the attention of people.
In China, Monascus color is most widely used as one kind of natural pigment.Monascus color can not only make food hyperchromic,
Also there is the hypoglycemic health-care effect of antibacterial, reducing blood lipid, hypotensive, be natural pigment most promising at present.But it is red
Bent haematochrome easily fades as other natural pigments.
It is it is well known that but degree of fading difference document has different reports that monascorubin fades under light illumination.There is researcher
It was found that, under natural light irradiation, less than 14 days, the storage rate of pigment was just below 50% for monascorubin；Under periods of direct sunlight, two
Individual many hours, the storage rate of pigment can halve；And heated 1.5 hours at 120 DEG C, the storage rate of pigment is still more than 84%.It is red
The fugitive color of bent pigment, can have a strong impact on its application effect in meat products and other food.The packing material of meat products is big
Most without light-proofness, the produced bright luster in meat products of monascorubin is taken off within a very short time, influence
The organoleptic quality of meat products.In view of the situation, easily fading for monascorubin how is solved, is that red yeast rice industry needs as early as possible
Another problem for solving.
People are being devoted to solving the problems, such as easily fading for monascorubin always, and pass through to add one or more amino acid
Pigment storage rate to improve Monascus color is general method.Such as the Chinese patent of application number 201210014307.8《Compounding is red
Bent haematochrome, its preparation method and its application》A kind of offer is provided and compounds monascorubin, red yeast rice and its manufacture method, should
In method effect is obtained by adding compound amino acid.But the high cost of amino acid, and some amino acid metabolite
It is easily converted to citrinin.And citrinin is a kind of mycotoxin being harmful to people and animals.Therefore, we are necessary to consider amino
Acid looks for a kind of substitute with more security, low cost to solve the fugitive color of monascorubin.
The content of the invention
The technical problems to be solved by the invention are to overcome existing technological deficiency, there is provided one kind can make monascorubin not
The method of fugitive color.
Above-mentioned purpose of the invention is achieved by following technical solution：
S1. liquid deep layer fermenting：Using monascus as strain, using liquid state fermentation culture medium, regulation pH value is 5.7~
6.7, carry out liquid deep layer fermenting；Wherein fermentation medium includes the component of following each weight portion：5 ~ 15 parts of Tea Polyphenols；It is water-soluble
20 ~ 80 parts of soybean polyoses；Cornstarch is 4000 ~ 5000 parts；3000 ~ 4500 parts of soy meal；NaNO3300 ~ 500 parts；MgSO4·
7H2O300 ~ 500 part；ZnSO4•7H2500 ~ 800 parts of O；
S2. monascorubin is extracted：Zymotic fluid in filtering S1, the monascorubin filter cake after filtering described in pickling, then
During filter cake incorporated into organic solution, most afterwards through plate-frame filtering, filtrate is concentrated by steam or membrane filtration；
S3. it is spray-dried：Concentrate in S2 is spray-dried, monascorubin not easy to fade is obtained.
, used as a kind of novel green antioxidant, its oxidation resistance is strong, using safety, and also with guarantor for Tea Polyphenols
Strong function；Free radical can be removed, the color-protecting function to haematochrome in monascorubin can be played, improve the pigment of Monascus color
Storage rate.And soybean polyoses also have very strong antioxidant effect, and there is certain inhibition to bacterium, mould, and to mould
The inhibitory action of bacterium is better than bacterium.PH value adjustment most can effectively be stablized monascorubin 5.7~6.7, and it is water-soluble big
Bacteriostatic activity is obvious under conditions of beans polysaccharide is 6 in pH, can also reduce influence of the activity of bacterium to monascorubin storage rate.
Monascorubin is stablized in ethanol solution than in aqueous, and such as monascorubin is in the ethanol solution that mass fraction is 80%
Can extend nearly 1 times than the time that the storage rate in water halves.
Preferably, the Tea Polyphenols described in step S1 is 10 parts, and described soluble soybean polysaccharide is 60 parts, cornstarch
It it is 4500 parts, soy meal is 3800 parts, NaNO3It is 400 parts, MgSO4•7H2O is 400 points, ZnSO4•7H2O is 650 parts.Described
Organic solvent is ethanol, described to be filtered into press filtration.
Further, be inoculated in monascus ruber in fermentation medium by step S1, and its fermentation temperature is 30 ~ 35 DEG C, fermentation
Time is 60 ~ 90h.
Further, the monascorubin irradiates 14 days under natural light, and pigment survival rate is more than 50%.
Compared with prior art, beneficial effects of the present invention are as follows：
The present invention starts with from culture medium is improved, and adds the Tea Polyphenols and water with good antioxidation activity of safety non-toxic
In the fermentation medium, the method can significantly improve pigment remaining of the monascorubin under solar radiation to dissolubility soybean polyoses
Rate, is better protected from the colour fading of pigment.And the method relative to being dissolved in Monascus color in various amino acid, due to Tea Polyphenols with
And soluble soybean polysaccharide it is cheap compared with amino acid, be not likely to produce citrinin, this method has the advantage of low cost, and safe nothing
Poison.
Specific embodiment
Technical scheme is further elucidated with reference to specific embodiment, but embodiment is not to this hair
It is bright to limit in any form.
Embodiment 1
It is of the present invention a kind of to make comprising the following steps that for monascorubin method not easy to fade：
S1. liquid deep layer fermenting：Monascus ruber is inoculated in fermentation culture, its fermentation temperature is 34 DEG C, adjusts pH
It is 6 to be worth, and fermentation time is 80h；
The component of the liquid state fermentation culture medium of use includes following weight portion：10 parts of Tea Polyphenols, soluble soybean polysaccharide 60
Part, 4500 parts of cornstarch, 3800 parts of soy meal, NaNO3400 parts, MgSO4•7H2O400 points, ZnSO4•7H2O650 parts；
S2. monascorubin is extracted：Zymotic fluid in filtering S1, the monascorubin filter cake after filtering described in pickling, then
During filter cake incorporated into ethanol solution, most afterwards through plate-frame filtering, plate-frame filtering, filtrate is concentrated by membrane filtration；
S3. it is spray-dried：Concentrate in S2 is spray-dried, monascorubin not easy to fade is obtained.
Embodiment 2
In addition to addition that the addition of Tea Polyphenols in step S1 is 5 parts and soluble soybean polysaccharide is for 20 parts, its
His condition is with embodiment 1.
Embodiment 3
In addition to addition that the addition of Tea Polyphenols in step S1 is 15 parts and soluble soybean polysaccharide is for 80 parts, its
His condition is with embodiment 1.
Comparative example 1
In addition in step S1 without Tea Polyphenols and soluble soybean polysaccharide, other conditions are with embodiment 1.
Comparative example 2
In addition in step S1 without Tea Polyphenols, other conditions are with embodiment 1.
Comparative example 3
In addition in step S1 without soluble soybean polysaccharide, other conditions are with embodiment 1.
The monascorubin powder obtained by above-described embodiment and comparative example is carried out into monascorubin separation respectively, then by color
Element irradiates 14 days under natural light, enters the test of pigment residue rate.Then each embodiment and the reality of the monascorubin of comparative example
Test result to be compared with the monascorubin survival rate of prior art, its result is as shown in the table：
| Preparation method | The color protection composition of addition | Pigment survival rate |
| Embodiment 1 | 10 parts of Tea Polyphenols, 60 parts of soluble soybean polysaccharide | 64% |
| Embodiment 2 | 5 parts of Tea Polyphenols, 20 parts of soluble soybean polysaccharide | 54.5% |
| Embodiment 3 | 15 parts of Tea Polyphenols, 80 parts of soluble soybean polysaccharide | 58% |
| Comparative example 1 | Without Tea Polyphenols and soluble soybean polysaccharide | 31.2% |
| Comparative example 2 | 60 parts of soluble soybean polysaccharide | 48.7% |
| Comparative example 3 | 10 parts of Tea Polyphenols | 45.9% |
The experimental result of each embodiment is contrasted, finds the Tea Polyphenols and 60 parts of soluble soybean polysaccharide of 10 parts of addition to red
The effect of color protection of pigment preferably, by the irradiation of the natural light of 14 days, adds 10 parts of Tea Polyphenols and 60 parts of soluble soybean
Polysaccharide can make haematochrome pigment survival rate bring up to 64% by 31.2%, but when the addition of Tea Polyphenols and soluble soybean polysaccharide reaches
During to 15 parts and 80 parts, effect of color protection drops to 58% on the contrary, and this is probably that the antioxidant of high concentration induces the solidifying of haematochrome
Gather what is caused.Contrast upper table result, it is known that add Tea Polyphenols in liquid state fermentation culture medium and soluble soybean polysaccharide really can
Enough improve the pigment survival rate of Monascus color.And the stabilization increase rate result of the light obtained by amino acid is typically added 45% or so, and add
Plus Tea Polyphenols and soluble soybean polysaccharide can make haematochrome pigment survival rate under the irradiation of natural light bring up to more than 50%, this
Illustrate that Tea Polyphenols and soluble soybean polysaccharide can well prevent the colour fading of pigment.
Claims (6)
1. a kind of preparation method of monascorubin not easy to fade, it is characterised in that comprise the following steps：
S1. liquid deep layer fermenting：Using monascus as strain, using liquid state fermentation culture medium, regulation pH value is 5.7 ~ 6.7, is entered
Row liquid deep layer fermenting, obtains zymotic fluid；Described liquid culture medium includes the component of following each weight portion：Tea Polyphenols 5 ~ 15
Part, 20 ~ 80 parts of soluble soybean polysaccharide, 4000 ~ 5000 parts of cornstarch, 3000 ~ 4500 parts of soy meal, NaNO3 300~500
Part, MgSO4·7H2300 ~ 500 parts of O, ZnSO4•7H2500 ~ 800 parts of O；
S2. monascorubin is extracted：Zymotic fluid in filtration step S1, the monascorubin filter cake after filtering described in pickling, then
During filter cake incorporated into organic solution, most afterwards through plate-frame filtering, filtrate is concentrated by steam or membrane filtration；
S3. it is spray-dried：Concentrate in step S2 is spray-dried, monascorubin not easy to fade is obtained.
2. the preparation method of a kind of monascorubin not easy to fade according to claim 1, it is characterised in that described
Tea Polyphenols is 10 parts.
3. the preparation method of a kind of monascorubin not easy to fade according to claim 1, it is characterised in that described
Soluble soybean polysaccharide is 60 parts.
4. a kind of preparation method of monascorubin not easy to fade according to claim 1, it is characterised in that step S2
Described in organic solvent be ethanol.
5. a kind of preparation method of monascorubin not easy to fade according to claim 1, it is characterised in that step S2
Described in be filtered into press filtration.
6. a kind of preparation method of monascorubin not easy to fade according to claim 1, it is characterised in that step S1
Monascus ruber is inoculated in fermentation medium, its fermentation temperature is 30 ~ 35 DEG C, fermentation time is 60 ~ 90h.
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| CN107048172A (en) * | 2017-03-14 | 2017-08-18 | 华南理工大学 | The method of stable red kojic rice powder color and luster |
| CN106987605A (en) * | 2017-05-02 | 2017-07-28 | 福州大学 | A kind of method that utilization Tea Polyphenols regulation and control monascus produces monascorubin |
| CN115462502B (en) * | 2022-09-29 | 2023-11-21 | 郑州中科新兴产业技术研究院 | Preparation method of hydrogel bead for improving stability of monascus red pigment |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102604420A (en) * | 2012-02-08 | 2012-07-25 | 晨光生物科技集团股份有限公司 | Method for increasing yield of color value of capsanthin |
| CN103882063A (en) * | 2014-03-27 | 2014-06-25 | 广州大正新材料科技有限公司 | Preparation method of high-photostability monascus red pigment |
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2014
- 2014-09-11 CN CN201410462089.3A patent/CN104212839B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102604420A (en) * | 2012-02-08 | 2012-07-25 | 晨光生物科技集团股份有限公司 | Method for increasing yield of color value of capsanthin |
| CN103882063A (en) * | 2014-03-27 | 2014-06-25 | 广州大正新材料科技有限公司 | Preparation method of high-photostability monascus red pigment |
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| 水溶性大豆多糖的抑菌活性研究;田龙;《中国油脂》;20081220;第33卷(第12期);摘要部分 * |
| 水溶性大豆多糖的超声辅助酶法提取条件及抗氧化活性;潘利华等;《食品科学》;20120225;第33卷(第4期);摘要和第80页右栏倒数第1段 * |
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