CN105852010A - Method for preparing functional fermented food by fermenting castanea mollissima blume with monascus - Google Patents
Method for preparing functional fermented food by fermenting castanea mollissima blume with monascus Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a method for preparing functional fermented food by fermenting castanea mollissima blume with monascus, and belongs to the technical field of microbial fermentation and health care products. The method comprises the following steps: firstly, preparing a solid-state fermentation medium from the castanea mollissima blume and carrying out fermentation by the monascus, carrying out infrared drying, freeze drying or hot air drying until constant weight, and preparing monascus-castanea mollissima blume fermentation product fine powder in an ultramicro-crushing manner; and finally preparing the functional fermented food from the obtained monascus-castanea mollissima blume fermentation product fine powder as a main raw material. The obtained functional fermented food has the effects of reducing blood fat, reducing blood pressure and regulating blood sugar level through the monascus, also has the efficacies of preventing and treating hypertension, coronary disease, arteriosclerosis, osteoporosis and the like through the castanea mollissima blume, and tonifying the kidneys and building bodies, has relatively multiple health effects on health of people, and can meet the requirements of people.
Description
Technical field
The invention belongs to fermentable and health product technology field, be specifically related to a kind of method utilizing Monascus anka Nakazawa et sato fermentation Semen Castaneae to prepare functional fermented food.
Background technology
Along with China's expanding economy, the raising of living standards of the people and the change of people's dietary structure, what especially high lipid diet was taken in increases, the sickness rate of the " three high " disease of hyperglycemia, hyperlipidemia and hypertension rises year by year, become the national healthy No.1 formidable enemy of impact, occupy the first place of various disease death number because of the number of " three high " disease death every year.Controlling and prevention " three high ", although Western medicine effect is preferable, but because side effect is big, price is of a relatively high, the most each patient can accept, and therefore develops the less medicine of better efficacy, side effect and health food has good development prospect.
Monascus anka Nakazawa et sato (MonasucsSpp.) it is one of China useful fungus being applied to food processing the earliest.About the medical value of Monas cuspurpureus Went, Ming Dynasty's Li Shizhen (1518-1593 A.D.) describes in Compendium of Material Medica: " Monas cuspurpureus Went temperature sweet in the mouth, nontoxic.Main help digestion, invigorate blood circulation, spleen invigorating, dry stomach, control dysentery with red and white feces, Xia Shuigu." " book on Chinese herbal medicine to roll up four through solution " description: " Monas cuspurpureus Went steams net for catching birds or fish with plain rice and becomes redness, has, with nutrient blood, the reason that People of the same tastes and habits like to be together；Blood can be risen and spleen invigorating, then the dryness of the stomach for its rule liquid of stomach row.Control dysentery with red and white feces person, invigorate blood circulation the merit helped digestion also to have；Lower water paddy person, temperature reaches the power of liver sweet in the mouth strengthening the spleen also ".Modern medicine study shows to produce in Monascus anka Nakazawa et sato sweat multiple secondary metabolite, has the multiple physiological active functionses such as antioxidation, blood fat reducing, cholesterol reducing, prevention and cure of cardiovascular disease.
Semen Castaneae (Castanea mollissima Blume) belong to Fagaceae (Fagceae) Castanea arbor economic plants, have the laudatory title of " kings of thousand fruits ", be one of world-renowned dry fruit.Semen Castaneae property is sweet, and taste is glutinous, nutritious, and its medicinal efficacy is praised highly for doctor the most always, and the Sun Simiao Tang Dynasty thinks that Semen Castaneae is " also, nephropathy preferably eats it to the fruit of kidney ".Compendium of Material Medica says Semen Castaneae: " controlling and suffer from a deficiency of the kidney, waist foot is unable, outstanding dry with bag Sheng Shengli, eats more than ten every day, and secondary Ren sus domestica medicated porridge of eating helps it, for a long time must be strong ".Modern nutriology analysis shows: the nutritive value of Semen Castaneae exceedes rice, flour and potato class, containing protein 10.7%, lipase 37 .4%, starch 70% in its fruit.Additionally, Semen Castaneae is possibly together with abundant unsaturated fatty acid and vitamin, mineral, hypertension, coronary heart disease, arteriosclerosis, osteoporosis diseases can be prevented and treated, be the excellent tonic product of defying age, life lengthening.Semen Castaneae sweet in the mouth, warm in nature, enter spleen, stomach, kidney channel；There is nourishing stomach and spleen, Kidney-invigorating and tendon-reinforcing, effect of promoting blood circulation and hemostasis.But, although Semen Castaneae is nutritious and possesses certain dietotherapy effect, but should not eat more, because Semen Castaneae is nondigestible, easy stagnant gas.
At present, the research report about Monascus anka Nakazawa et sato fermenting and producing monascorubin, Monascus anka Nakazawa et sato filament, MonacolinK and reduction citrinin content etc. is more.But, there is not yet so far utilize Monascus anka Nakazawa et sato (MonascusSpp.) fermentation Semen Castaneae prepares the report of the functional fermented food of Semen Castaneae with multi-efficiency.If able to the physiological function of Monas cuspurpureus Went and the nutritive effect of Semen Castaneae are organically combined, fermented product is made to contain multiple efficacies composition, it will to make the functional tunning of Semen Castaneae have the highest edible and medical value.
Summary of the invention
It is an object of the invention to provide a kind of method utilizing Monascus anka Nakazawa et sato fermentation Semen Castaneae to prepare functional fermented food, the functional fermented food of gained not only has the effects such as Monas cuspurpureus Went blood fat reducing, blood pressure lowering, blood sugar lowering, also has the effects such as Semen Castaneae prevents and treats that hypertension, coronary heart disease, arteriosclerosis, osteoporosis diseases and the kidney invigorating are healthy and strong.
For achieving the above object, the present invention adopts the following technical scheme that
A kind of utilizing the Monascus anka Nakazawa et sato fermentation Semen Castaneae method of preparing functional fermented food, it specifically includes following steps:
(1) preparation of solid-state fermentation culture medium: by Semen Castaneae 100 kg, ammonium chloride 0.01-0.4 kg, maltose 0.01-1.0
Kg, magnesium sulfate 0.001-0.1 kg, dipotassium hydrogen phosphate 0.001-0.1 kg, water 50-150
L is hybridly prepared into solid-state fermentation culture medium；
(2) prepared by Monascus anka Nakazawa et sato liquid strain: Monascus anka Nakazawa et sato bacterial strain, after wort agar slant medium activation culture 5 days, accesses in fluid medium and carries out shake-flask culture, prepares Monascus anka Nakazawa et sato liquid strain；
(3) preparation of Monas cuspurpureus Went Semen Castaneae fermented product fine powder: add the Monascus anka Nakazawa et sato liquid strain of its weight 1%-10% in gained solid-state fermentation culture medium, fermentation culture 5-15 days under the conditions of 20 DEG C-35 DEG C, obtain Monas cuspurpureus Went Semen Castaneae fermented product, then after infrared drying, lyophilization or hot air drying to constant weight, using micronizing to be prepared as Monas cuspurpureus Went Semen Castaneae fermented product fine powder, its granularity is 1-20 μm；
(4) preparation of Monas cuspurpureus Went Semen Castaneae functional food: prepare described functional fermented food for primary raw material with Monas cuspurpureus Went Semen Castaneae fermented product fine powder；Used by it, each raw material includes by weight: Monas cuspurpureus Went Semen Castaneae fermented product fine powder 20-40 part, powder of Radix Puerariae 10-20 part, mushroom fine powder 10-20 part, Poria fine powder 5-15 part, embryo nelumbinis fine powder 5-15 part, chitosan 3-8 part, Semen Vitis viniferae extract 1-3 part.
In step (1), Semen Castaneae used is the fresh kernel of Semen Castaneae Mollissimae being cut into lamellar or chunky shape, is the most preferably cut into chunky shape.
In step (2) Monascus anka Nakazawa et sato used be Monasucs ruber (Monascus ruber), Monascus purpureus (Monascus purpureus), feathering Monascus anka Nakazawa et sato (Monascus
pilosus), Monascus anka bacterium (Monascus anka), chrysanthemum aspergillosis (Monascus kaoliang) or Monascus aurantiaaeus (Monascus aurantiacusAny one or a few in), the most preferably Monascus purpureus, Monascus anka bacterium or chrysanthemum aspergillosis.
The raw material composition percentage of fluid medium described in step (2) is: rice-chestnut powder 1-5%, maltose 1-10%, peptone 0.5-6.0%, ammonium chloride 0.01-0.5%, magnesium sulfate 0.01-0.2%, dipotassium hydrogen phosphate 0.01-0.2%, surplus is distilled water；Its pH value is 6.0-6.8.
In step (2), the condition of shake-flask culture is: temperature 20 DEG C-35 DEG C, and bottling amount is 50-100mL/500mL triangular flask, rotating speed 150 revs/min, incubation time 5 days.
Above-mentioned solid-state fermentation culture medium, wort agar slant medium, fluid medium used are all through 121 DEG C of sterilizing 20-40min.
One or more during mushroom fine powder is Grifola frondosa fine powder, Hericium erinaceus (Bull. Ex Fr.) Pers. fine powder, Agaricus blazei Murrill fine powder, Antler Mythic Fungus fine powder, Antrodia Camphorata fine powder described in step (4).
Prepared Monas cuspurpureus Went Semen Castaneae functional food is preferably capsule product.
Compared with prior art, the beneficial effects of the present invention is:
(1) one aspect of the present invention utilizes the Semen Castaneae of rich in starch as culture medium raw material, utilizes Monascus anka Nakazawa et sato to produce the metabolite (lovastatin and monascorubin etc.) with effects such as blood sugar lowering, blood fat reducing, atherosclerosiss in a large number；On the other hand utilize again Monascus anka Nakazawa et sato fermentation to change the starch property of Semen Castaneae, give the good digestibility of Semen Castaneae fermented product and peculiar flavour.
(2) present invention Monas cuspurpureus Went Semen Castaneae tunning is that the functional fermented food that raw material production goes out not only has the effects such as Monas cuspurpureus Went blood fat reducing, blood pressure lowering, blood sugar lowering, also there is the effects such as Semen Castaneae prevents and treats that hypertension, coronary heart disease, arteriosclerosis, osteoporosis diseases and the kidney invigorating are healthy and strong, the health of people is had more health-care effect, more can meet many Man's Demands.
Detailed description of the invention
In order to make content of the present invention easily facilitate understanding, below in conjunction with detailed description of the invention, technical solutions according to the invention are described further, but the present invention is not limited only to this.
In each embodiment, solid-state fermentation culture medium, wort agar slant medium, fluid medium used are all through 121 DEG C of sterilizing 20min.
Embodiment
1
A kind of utilizing the Monascus anka Nakazawa et sato fermentation Semen Castaneae method of preparing functional fermented food, it specifically includes following steps:
(1) preparation of solid-state fermentation culture medium: shell afterwash by Semen Castaneae, is cut into chunky shape, kernel of Semen Castaneae Mollissimae 100 kg that will cut, ammonium chloride 0.05 kg, maltose 1.0 kg, magnesium sulfate 0.05 kg, dipotassium hydrogen phosphate 0.05 kg, water 100 L are hybridly prepared into solid-state fermentation culture medium；
(2) prepared by Monascus anka Nakazawa et sato liquid strain: by Monascus purpureus (CICC
40937) bacterial strain is after wort agar slant medium activation culture 5 days, accesses in fluid medium and carries out shake-flask culture, prepares Monascus anka Nakazawa et sato liquid strain；
(3) preparation of Monas cuspurpureus Went Semen Castaneae fermented product fine powder: add the Monascus anka Nakazawa et sato liquid strain of its weight 5% in gained solid-state fermentation culture medium, fermentation culture 10 days under the conditions of 30 DEG C, obtain Monas cuspurpureus Went Semen Castaneae fermented product, then after infrared drying to constant weight, using micronizing to be prepared as Monas cuspurpureus Went Semen Castaneae fermented product fine powder, its granularity is 1-10 μm；
(4) preparation of Monas cuspurpureus Went Semen Castaneae functional food: prepare described functional fermented food for primary raw material with Monas cuspurpureus Went Semen Castaneae fermented product fine powder；Used by it, each raw material includes by weight: Monas cuspurpureus Went Semen Castaneae fermented product fine powder 40 parts, powder of Radix Puerariae 10 parts, Antler Mythic Fungus fine powder 10 parts, Poria fine powder 5 parts, embryo nelumbinis fine powder 5 parts, chitosan 3 parts, Semen Vitis viniferae extract 1 part.
The raw material composition percentage of fluid medium described in step (2) is: rice-chestnut powder 5%, maltose 5%, peptone 1%, ammonium chloride 0.01%, magnesium sulfate 0.01%, dipotassium hydrogen phosphate 0.01%, surplus is distilled water, and its pH value is 6.5；
In step (2), the condition of shake-flask culture is: temperature 30 DEG C, and bottling amount is 50mL/500mL triangular flask, rotating speed 150 revs/min, incubation time 5 days.
Embodiment
2
A kind of utilizing the Monascus anka Nakazawa et sato fermentation Semen Castaneae method of preparing functional fermented food, it specifically includes following steps:
(1) preparation of solid-state fermentation culture medium: shell afterwash by Semen Castaneae, is cut into lamellar, kernel of Semen Castaneae Mollissimae 100 kg that will cut, ammonium chloride 0.01 kg, maltose 0.01 kg, magnesium sulfate 0.001 kg, dipotassium hydrogen phosphate 0.001 kg, water 50 L are hybridly prepared into described solid-state fermentation culture medium；
(2) prepared by Monascus anka Nakazawa et sato liquid strain: by chrysanthemum aspergillosis (CBS
302.78) bacterial strain is after wort agar slant medium activation culture 5 days, accesses in fluid medium and carries out shake-flask culture, prepares Monascus anka Nakazawa et sato liquid strain；
(3) preparation of Monas cuspurpureus Went Semen Castaneae fermented product fine powder: add the Monascus anka Nakazawa et sato liquid strain of its weight 1% in gained solid-state fermentation culture medium, fermentation culture 15 days under the conditions of 20 DEG C, obtain Monas cuspurpureus Went Semen Castaneae fermented product, then after hot air drying to constant weight, using micronizing to be prepared as Monas cuspurpureus Went Semen Castaneae fermented product fine powder, its granularity is 1-10 μm；
(4) preparation of Monas cuspurpureus Went Semen Castaneae functional food: prepare described functional fermented food for primary raw material with Monas cuspurpureus Went Semen Castaneae fermented product fine powder；Contained by it, each raw material is calculated as by weight: Monas cuspurpureus Went Semen Castaneae fermented product fine powder 20 parts, powder of Radix Puerariae 15 parts, Hericium erinaceus (Bull. Ex Fr.) Pers. fine powder, 15 parts, Poria fine powder 10 parts, embryo nelumbinis fine powder 10 parts, chitosan 5 parts, Semen Vitis viniferae extract 2 parts.
The raw material composition percentage of fluid medium described in step (2) is: rice-chestnut powder 1%, maltose 1%, peptone 0.5%, ammonium chloride 0.02%, magnesium sulfate 0.05%, dipotassium hydrogen phosphate 0.05%, surplus is distilled water, and its pH value is 6.0；
In step (2), the condition of shake-flask culture is: temperature 20 DEG C, and bottling amount is 80mL/500mL triangular flask, rotating speed 150 revs/min, incubation time 5 days.
Embodiment
3
A kind of utilizing the Monascus anka Nakazawa et sato fermentation Semen Castaneae method of preparing functional fermented food, it specifically includes following steps:
(1) preparation of solid-state fermentation culture medium: shell afterwash by Semen Castaneae, is cut into chunky shape, kernel of Semen Castaneae Mollissimae 100 kg that will cut, ammonium chloride 0.4 kg, maltose 0.05 kg, magnesium sulfate 0.1 kg, dipotassium hydrogen phosphate 0.1 kg, water 150 L are hybridly prepared into described solid-state fermentation culture medium；
(2) prepared by Monascus anka Nakazawa et sato liquid strain: by feathering Monascus anka Nakazawa et sato (CICC
40710) bacterial strain is after wort agar slant medium activation culture 5 days, accesses in fluid medium and carries out shake-flask culture, prepares Monascus anka Nakazawa et sato liquid strain；
(3) preparation of Monas cuspurpureus Went Semen Castaneae fermented product fine powder: add the Monascus anka Nakazawa et sato liquid strain of its weight 10% in gained solid-state fermentation culture medium, fermentation culture 5 days under the conditions of 35 DEG C, obtain Monas cuspurpureus Went Semen Castaneae fermented product, the most freeze-dried to after constant weight, using micronizing to be prepared as Monas cuspurpureus Went Semen Castaneae fermented product fine powder, its granularity is 10-20 μm；
(4) preparation of Monas cuspurpureus Went Semen Castaneae functional food: prepare described functional fermented food for primary raw material with Monas cuspurpureus Went Semen Castaneae fermented product fine powder；Contained by it, each raw material is calculated as by weight: Monas cuspurpureus Went Semen Castaneae fermented product fine powder 30 parts, powder of Radix Puerariae 20 parts, Antrodia Camphorata fine powder 20 parts, Poria fine powder 15 parts, embryo nelumbinis fine powder 15 parts, chitosan 8 parts, Semen Vitis viniferae extract 3 parts.
The raw material composition percentage of fluid medium described in step (2) is: rice-chestnut powder 3%, maltose 10%, peptone 6.0%, ammonium chloride 0.5%, magnesium sulfate 0.2%, dipotassium hydrogen phosphate 0.2%, surplus is distilled water, and its pH value is 6.8；
In step (2), the condition of shake-flask culture is: temperature 35 DEG C, and bottling amount is 100mL/500mL triangular flask, rotating speed 150 revs/min, incubation time 5 days.
In above-described embodiment, embodiment 1 is optimal case.
One aspect of the present invention utilizes the Semen Castaneae rich in much starch as culture medium raw material, utilizes Monascus anka Nakazawa et sato to produce the metabolite (lovastatin and monascorubin etc.) with effects such as blood sugar lowering, blood fat reducing, atherosclerosiss in a large number；On the other hand Monascus anka Nakazawa et sato fermentation is utilized again to change the starch property of Semen Castaneae, give the good digestibility of Semen Castaneae fermented product and peculiar flavour, obtained Monas cuspurpureus Went Semen Castaneae functional food has Semen Castaneae and the several functions of Monas cuspurpureus Went, nutrition concurrently, has regulation blood glucose, blood fat and the kidney invigorating and the effect such as is healthy and strong.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent and modification, all should belong to the covering scope of the present invention.
Claims (7)
1. one kind utilizes the method that Monascus anka Nakazawa et sato fermentation Semen Castaneae prepares functional fermented food, it is characterized in that: first prepare solid-state fermentation culture medium with Semen Castaneae, Monascus anka Nakazawa et sato fermentation is utilized to obtain fermented product, then after infrared drying, lyophilization or hot air drying to constant weight, use micronizing to be prepared as Monas cuspurpureus Went Semen Castaneae fermented product fine powder, finally prepare described functional fermented food with gained Monas cuspurpureus Went Semen Castaneae fermented product fine powder for primary raw material.
Utilize the method that Monascus anka Nakazawa et sato fermentation Semen Castaneae prepares functional fermented food the most according to claim 1, it is characterised in that: described Semen Castaneae is the fresh kernel of Semen Castaneae Mollissimae being cut into lamellar or chunky shape.
Utilize the method that Monascus anka Nakazawa et sato fermentation Semen Castaneae prepares functional fermented food the most according to claim 1, it is characterized in that: the raw material of described solid-state fermentation culture medium consists of: Semen Castaneae 100 kg, ammonium chloride 0.01-0.4 kg, maltose 0.01-1.0 kg, magnesium sulfate 0.001-0.1 kg, dipotassium hydrogen phosphate 0.001-0.1 kg, water 50-150 L.
Utilize the method that Monascus anka Nakazawa et sato fermentation Semen Castaneae prepares functional fermented food the most according to claim 1, it is characterised in that: Monascus anka Nakazawa et sato used is any one or a few in Monasucs ruber, Monascus purpureus, feathering Monascus anka Nakazawa et sato, Monascus anka bacterium, chrysanthemum aspergillosis or Monascus aurantiaaeus.
Utilize the method that Monascus anka Nakazawa et sato fermentation Semen Castaneae prepares functional fermented food the most according to claim 1, it is characterised in that: after micronizing, the granularity of gained Monas cuspurpureus Went Semen Castaneae fermented product fine powder is 1-20 μm.
Utilize the method that Monascus anka Nakazawa et sato fermentation Semen Castaneae prepares functional fermented food the most according to claim 1, it is characterized in that: in described functional fermented food, each raw material used includes by weight: Monas cuspurpureus Went Semen Castaneae fermented product fine powder 20-40 part, powder of Radix Puerariae 10-20 part, mushroom fine powder 10-20 part, Poria fine powder 5-15 part, embryo nelumbinis fine powder 5-15 part, chitosan 3-8 part, Semen Vitis viniferae extract 1-3 part.
Utilize the method that Monascus anka Nakazawa et sato fermentation Semen Castaneae prepares functional fermented food the most according to claim 5, it is characterised in that: described mushroom fine powder is one or more in Grifola frondosa fine powder, Hericium erinaceus (Bull. Ex Fr.) Pers. fine powder, Agaricus blazei Murrill fine powder, Antler Mythic Fungus fine powder, Antrodia Camphorata fine powder.
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