CN105104574A - Fermented bean curds rich in Monacolin K and preparation method of fermented bean curds - Google Patents
Fermented bean curds rich in Monacolin K and preparation method of fermented bean curds Download PDFInfo
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- CN105104574A CN105104574A CN201510594238.6A CN201510594238A CN105104574A CN 105104574 A CN105104574 A CN 105104574A CN 201510594238 A CN201510594238 A CN 201510594238A CN 105104574 A CN105104574 A CN 105104574A
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Abstract
The invention discloses fermented bean curds rich in Monacolin K and a preparation method of the fermented bean curds. The preparation method comprises the steps of selecting high-quality soybeans which are full in bean particle and free of mildew, rot or peculiar smell, and making the soybeans into a bean curd tablet; after utilizing natural mildew for forming a mildewed tablet, pickling the bean curd tablet with salt; utilizing monascus bittern rich in the Monacolin K for dyeing the bean curd tablet, placing the bean curd tablet which is dyed ready into a jar, then pouring jar-filling monascus bittern rich in the Monacolin K into the jar till the bean curd tablet is submerged, conducting the cultivation, fermentation and maturation for five months at the natural temperature, and obtaining the edible fermented bean curds. The fermented bean curds rich in the Monacolin K are simple in preparation method, brilliant red in color and pure in scent, the obtained fermented bean curds are high in Monacolin K content, and no citrinin is contained therein.
Description
Technical field
The invention belongs to field of food, particularly relate to a kind of fermented bean curd being rich in MonacolinK and preparation method thereof.
Background technology
Fermented bean curd, also known as fermented bean curd or fermented bean curd, be one of China's fermented food with national characters, it is of a great variety, mainly has red fermented bean curd, poor side's fermented bean curd, blue or green side's fermented bean curd, fermented bean curd breast etc.Although it is of a great variety, it brewages principle and production process is substantially identical.Red colouring agent for food, also used as a Chinese medicine fermented bean curd had both had the color and luster of the natural red colouring agent for food, also used as a Chinese medicine of red fermented bean curd and had contained MonacolinK composition.
Red colouring agent for food, also used as a Chinese medicine, originates from China, apart from modern existing history of more than one thousand years, is often called red song or red song in Ancient Times in China.It is a kind of is raw material with long-grained nonglutinous rice, and a kind of aubergine rice made through Fermentation Condition of Monascus spp is bent, the food additives be a kind of pure natural, security is high, being of value to health, liking always deeply by our people.In blood of human body, cholesterol level was in high state for a long time, easily caused the cardiovascular and cerebrovascular diseases such as atherosclerotic.1979, Japanese scholars rattan chapter professor far away has found the material that can reduce human serum cholesterol-Monacolin K (MonacolinK from the secondary metabolite of monascus ruber, MK), or claim Lovastatin (Lovastatin), cause the extensive concern of medical circle to red yeast rice.MonacolinK is the inhibitor of the rate-limiting enzyme HMG-CoA reductase of body's cholesterol route of synthesis.1985, American scientist Goldstein and Brown worked out the mechanism of action that MonacolinK suppresses cholesterol biosynthesis further, and therefore obtains the Nobel Prize, and red colouring agent for food, also used as a Chinese medicine also gains considerable fame thus, is still the focus of world's blood lipid-lowering medicine research field so far.
Most fermented bean curd has the fragrance of its uniqueness, however the fermented bean curd being rich in MonacolinK not only aromatic flavour, color and luster are red gorgeous, and the content of MonacolinK is high.The fermented bean curd being rich in MonacolinK has not only enriched the kind of fermented bean curd, and improves the health value of fermented bean curd.
Summary of the invention
The object of the present invention is to provide a kind of fermented bean curd being rich in MonacolinK and preparation method thereof.
Technical scheme provided by the present invention is:
Be rich in a fermented bean curd of MonacolinK, it is characterized in that: in described fermented bean curd, be rich in MonacolinK, and not containing citrinin.
A kind of preparation method being rich in the fermented bean curd of MonacolinK, it is characterized in that: described fermented bean curd is in the later stage making fermented bean curd, namely bean curd embryo is salted complete after, add and be rich in MonacolinK and not containing red colouring agent for food, also used as a Chinese medicine halogen and the dress altar red colouring agent for food, also used as a Chinese medicine halogen of citrinin, dress altar fermentation gained.Described fermented bean curd is prepared according to following steps:
1) making of bean curd embryo and the salted of mould embryo
2) preparation of MonacolinK red colouring agent for food, also used as a Chinese medicine halogen and dress altar red colouring agent for food, also used as a Chinese medicine halogen is rich in
3) MonacolinK is rich in and not containing the making of fermented bean curd of citrinin
What step 1) was concrete is: select full and without good quality soybeans that is rotten, free from extraneous odour of going rotten, after adding 4 times of volume water soaking 8h, pull out and drain the water, add 3 times of volume water mills and become soya-bean milk, with gauze, bean dregs are separated with soya-bean milk, the soya-bean milk be separated to pour into select slurry cylinder in add mass fraction be 1% bittern make it to become Tofu pudding, with plank by Tofu pudding squeeze after obtain bean curd embryo.Bean curd embryo is dried in the air cool after, be cut into the square of about 4 × 4 × 2cm, turn-over place 30h under the environment of 20 DEG C after, then place 5h and utilize nature mould (mucor) to make the mould embryo of bean curd embryogenesis.By floating for the mycelia of mould embryo surface, put into pouring cylinder, salting layer by layer, by the method (every one deck all should cover mould embryo completely) that the few upper strata of lower floor is many, last one deck salt seals, and is blocked in the hole drenched under cylinder bottom, first dry-salt 3d, then add salt solution and do not have embryo face, then after the 10d that salts down, salt solution is released from pouring cylinder holes.
Step 2) concrete be: with red monascus FG-8 for starting strain, with rice varieties " California red rice " (river and mountain etc., sooner or later season paddy rice polished rice and the Genotypic Difference of meter Pi Se content, plant genetic resources journal, 2005,6 (4): 448-452) polished rice is substrate, adds the glucose of 3%, the NaNO of 4% according to the percentage of rice quality
3, 1% sodium acetate, (fermentation condition is: earlier fermentation temperature is 30 DEG C to carry out solid fermentation, initial pH is 5.0, dress rice amount is 40g, fermentation time is 17d, the inoculum concentration of monascus FG-8 seed liquor is 10%), obtain being rich in MonacolinK and do not detect the red yeast rice of citrinin, its MonacolinK content reaches more than 4.0mg/g.
The above-mentioned red yeast rice and the 0.3kg face song that 1kg are rich in MonacolinK add in 4kg yellow rice wine, after soaking 1d, whole soaks and yellow rice wine are ground to form screened stock together, in screened stock, add 12kg yellow rice wine, stir namely to make and be rich in MonacolinK and the red colouring agent for food, also used as a Chinese medicine halogen not containing citrinin.
The above-mentioned red yeast rice and the 0.2kg face song that 1kg are rich in MonacolinK add in 4kg yellow rice wine, after soaking 3d, whole soaks and yellow rice wine are ground to form screened stock together, in screened stock, add 20kg yellow rice wine, stir, namely make and be rich in MonacolinK and the dress altar red colouring agent for food, also used as a Chinese medicine halogen not containing citrinin.
What step 3) was concrete is: by 1) bean curd embryo that medium salting is good, be rich in MonacolinK and not containing the red colouring agent for food, also used as a Chinese medicine halogen of citrinin in incarnadine.Endosperm after incarnadining puts into altar, and pour into make be rich in MonacolinK and do not have bean curd embryo containing the dress altar red colouring agent for food, also used as a Chinese medicine halogen of citrinin, then according to the percentage of bean curd idioplasm amount, the salt of 8wt% and the white wine of 0.9wt% is added in altar, under natural temperature, place 5 months fermenting-ripenings, can obtain and be rich in MonacolinK and the fermented bean curd not containing citrinin.
Described red monascus (
monascusruber) FG-8, this bacterial strain on August 28th, 2015 in the preservation of China General Microbiological culture presevation administrative center, address is No. 3, No. 1, North Star West Road, Jing Shi Chaoyang District institute, and preserving number is CGMCCNO.11277.
The invention has the advantages that: making the later stage of fermented bean curd, namely bean curd embryo salted after, add and be rich in MonacolinK and the red colouring agent for food, also used as a Chinese medicine halogen or the dress altar red colouring agent for food, also used as a Chinese medicine halogen that do not contain citrinin, be rich in MonacolinK after making fermented bean curd fermenting-ripening, thus develop and be rich in MonacolinK and the fermented bean curd not detecting citrinin.
Detailed description of the invention
Below in conjunction with specific embodiment, set forth the present invention further.Embodiment is only not used in for illustration of the present invention and limits the scope of the invention.
(1) making of bean curd embryo and the salted of mould embryo
Select full and without the good quality soybeans 50kg that is rotten, free from extraneous odour that goes rotten, after adding 200kg water soaking 8h, add 150kg water mill and become soya-bean milk, with gauze, bean dregs are separated with soya-bean milk, the soya-bean milk of separator well is poured in a slurry cylinder, the bittern adding 0.5kg makes it to become Tofu pudding, obtains bean curd embryo after being squeezed by Tofu pudding with plank.Bean curd embryo is dried in the air cool after, be cut into the square of 4 × 4 × 2cm, turn-over place 30h under the environment of 20 DEG C after, then place 5h and utilize nature mould (mucor) to make the mould embryo of bean curd embryogenesis.By floating for the mycelia of mould embryo surface, put into pouring cylinder, salting layer by layer, by the method (every one deck all should cover mould embryo completely) that the few upper strata of lower floor is many, last one deck salt seals, and is blocked in the hole drenched under cylinder bottom, first dry-salt 3d, then add salt solution and do not have embryo face, then after the 10d that salts down, salt solution is released from pouring cylinder holes.
(2) preparation of MonacolinK red colouring agent for food, also used as a Chinese medicine halogen and dress altar red colouring agent for food, also used as a Chinese medicine halogen is rich in
With red monascus FG-8 for starting strain, with the polished rice of rice varieties " California red rice " for substrate, add the NaNO of 3wt% glucose, 4wt% according to rice quality percentage
3, 1wt% sodium acetate, (fermentation condition is: earlier fermentation temperature is 30 DEG C to carry out solid fermentation, initial pH is 5.0, dress rice amount is 40g, fermentation time is 17d, the inoculum concentration of monascus FG-8 seed liquor is 10%), obtain being rich in MonacolinK and do not detect the red yeast rice of citrinin, its MonacolinK content is up to 4.64mg/g.
The above-mentioned red yeast rice and the 0.3kg face song that 1kg are rich in MonacolinK add in 4kg yellow rice wine, wear into screened stock, add 12kg yellow rice wine, stir in screened stock after soaking 1d, namely make and are rich in MonacolinK and the red colouring agent for food, also used as a Chinese medicine halogen not containing citrinin.
The above-mentioned red yeast rice and the 0.2kg face song that 1kg are rich in MonacolinK add in 4kg yellow rice wine, wear into screened stock, add 20kg yellow rice wine, stir in screened stock after soaking 3d, namely make and are rich in MonacolinK and the dress altar red colouring agent for food, also used as a Chinese medicine halogen not containing citrinin.
(3) MonacolinK is rich in and not containing the making of fermented bean curd of citrinin
By bean curd embryo good for (1) medium salting, what make in (2) is rich in MonacolinK and does not incarnadine containing in the red colouring agent for food, also used as a Chinese medicine halogen of citrinin.Endosperm after incarnadining puts into altar, and pour into make in (2) be rich in MonacolinK and do not have bean curd embryo containing the dress altar red colouring agent for food, also used as a Chinese medicine halogen of citrinin, then according to the percentage of bean curd idioplasm amount, the salt of 8% and the white wine of 0.9% is added in altar, under natural temperature, place 5 months fermenting-ripenings, can obtain and be rich in MonacolinK and the fermented bean curd not containing citrinin.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (6)
1. one kind is rich in the preparation method of MonacolinK fermented bean curd, it is characterized in that: described preparation method is in the later stage making fermented bean curd, namely bean curd embryo salted after, add and be rich in MonacolinK and not containing red colouring agent for food, also used as a Chinese medicine halogen or the dress altar red colouring agent for food, also used as a Chinese medicine halogen of citrinin, dress altar fermentation gained.
2. the preparation method being rich in MonacolinK fermented bean curd according to claim 1, is characterized in that: described in be rich in MonacolinK and not containing the preparation method of red colouring agent for food, also used as a Chinese medicine halogen of citrinin:
1kg is rich in MonacolinK and does not detect the red yeast rice of citrinin and 0.3kg face song adds in 4kg yellow rice wine, after soaking 1d, whole soaks and yellow rice wine are ground to form screened stock together, 12kg yellow rice wine is added in screened stock, stir, namely make and be rich in MonacolinK and the red colouring agent for food, also used as a Chinese medicine halogen not containing citrinin.
3. the preparation method being rich in MonacolinK fermented bean curd according to claim 1, is characterized in that: described in be rich in MonacolinK and not containing the preparation method of dress altar red colouring agent for food, also used as a Chinese medicine halogen of citrinin:
1kg is rich in MonacolinK and does not detect the red yeast rice of citrinin and 0.2kg face song adds in 4kg yellow rice wine, after soaking 3d, whole soaks and yellow rice wine are ground to form screened stock together, 20kg yellow rice wine is added in screened stock, stir, namely make and be rich in MonacolinK and the dress altar red colouring agent for food, also used as a Chinese medicine halogen not containing citrinin.
4. the preparation method being rich in MonacolinK fermented bean curd according to Claims 2 or 3, is characterized in that: described be rich in MonacolinK and do not detect the red yeast rice of citrinin, and preparation method is:
With red monascus FG-8 for starting strain, with the polished rice of rice varieties " California red rice " for substrate, add the glucose of 3wt%, the NaNO of 4wt% according to the percentage of rice quality
3, 1wt% sodium acetate, carry out solid fermentation, fermentation condition is: earlier fermentation temperature is 30 DEG C, initial pH is 5.0, and dress rice amount is 40g, and fermentation time is 17d, the inoculum concentration of monascus FG-8 seed liquor is 10%, obtains being rich in MonacolinK and does not detect the red yeast rice of citrinin.
5. the preparation method being rich in MonacolinK fermented bean curd according to claim 4, is characterized in that: described monascus strain be red monascus (
monascusruber) FG-8, this bacterial strain on August 28th, 2015 in the preservation of China General Microbiological culture presevation administrative center, preserving number is CGMCCNO.11277.
6. the fermented bean curd being rich in MonacolinK prepared of the method for claim 1.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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: 20151202 |