CN105852011A - Method for preparing lotus seed functional fermented food - Google Patents
Method for preparing lotus seed functional fermented food Download PDFInfo
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- CN105852011A CN105852011A CN201610271552.5A CN201610271552A CN105852011A CN 105852011 A CN105852011 A CN 105852011A CN 201610271552 A CN201610271552 A CN 201610271552A CN 105852011 A CN105852011 A CN 105852011A
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- lotus seeds
- monascus
- fermented food
- functional fermented
- liquid
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- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 100
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 98
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 98
- 235000021107 fermented food Nutrition 0.000 title claims abstract description 47
- 238000000034 method Methods 0.000 title abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 86
- 238000000855 fermentation Methods 0.000 claims abstract description 66
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 51
- 230000004151 fermentation Effects 0.000 claims abstract description 48
- 239000008280 blood Substances 0.000 claims abstract description 32
- 210000004369 blood Anatomy 0.000 claims abstract description 32
- 239000001963 growth medium Substances 0.000 claims abstract description 26
- 230000007661 gastrointestinal function Effects 0.000 claims abstract description 15
- 230000036039 immunity Effects 0.000 claims abstract description 11
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 108
- 241000894006 Bacteria Species 0.000 claims description 56
- 239000004310 lactic acid Substances 0.000 claims description 54
- 235000014655 lactic acid Nutrition 0.000 claims description 54
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 36
- 239000002609 medium Substances 0.000 claims description 35
- 238000002360 preparation method Methods 0.000 claims description 33
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 claims description 24
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- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 18
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- BDKLKNJTMLIAFE-UHFFFAOYSA-N 2-(3-fluorophenyl)-1,3-oxazole-4-carbaldehyde Chemical compound FC1=CC=CC(C=2OC=C(C=O)N=2)=C1 BDKLKNJTMLIAFE-UHFFFAOYSA-N 0.000 claims description 6
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- PCZOHLXUXFIOCF-UHFFFAOYSA-N Monacolin X Natural products C12C(OC(=O)C(C)CC)CC(C)C=C2C=CC(C)C1CCC1CC(O)CC(=O)O1 PCZOHLXUXFIOCF-UHFFFAOYSA-N 0.000 abstract description 6
- PCZOHLXUXFIOCF-BXMDZJJMSA-N lovastatin Chemical compound C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)[C@@H](C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 PCZOHLXUXFIOCF-BXMDZJJMSA-N 0.000 abstract description 6
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 2
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Classifications
-
- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a method for preparing a lotus seed functional fermented food, relating to the field of microbial fermentation and biological medicine. According to the method, monascus and lactobacillus serving as fermenting strains are subjected to cant activated culture and liquid expansion culture, are inoculated to a lotus seed fermentation culture medium, and are fermented to obtain a functional fermented product containing alkaloids, flavone, lovastatin and monascus color. The fermented product prepared by the method is dried and ground to prepare the lotus seed functional fermented food with multiple effects of regulating blood glucose and blood lipid, improving gastrointestinal functions and improving body immunity.
Description
Technical field
The invention belongs to fermentable and biomedicine field, be specifically related to the preparation method and applications of the functional fermented food of a kind of lotus seeds.
Background technology
Monascus (MonasucsSpp.) it is one of China useful fungi being applied to food processing the earliest.About the medical value of red colouring agent for food, also used as a Chinese medicine, Ming Dynasty's Li Shizhen (1518-1593 A.D.) describes in Compendium of Material Medica: " red colouring agent for food, also used as a Chinese medicine temperature taste is sweet, nontoxic.Main help digestion, invigorate blood circulation, invigorating the spleen, dry stomach, control dysentery, Xia Shuigu." " book on Chinese herbal medicine to roll up four through solution " description: " red colouring agent for food, also used as a Chinese medicine steams with plain rice and affixes one's name to into redness, has, with ying blood, the reason that People of the same tastes and habits like to be together；Can rise blood and invigorating the spleen, spleen is good for, then for its rule liquid of stomach row, stomach is dry.Control dysentery person, invigorate blood circulation the merit helped digestion also to have；Lower water paddy person, temperature reaches the power of liver taste sweet benefit spleen also ... ".Modern medicine study shows to produce in Monascus sweat multiple secondary metabolite, has the multiple physiological active functionses such as anti-oxidant, reducing blood lipid, norcholesterol, prevention and cure of cardiovascular disease.
Lactic acid bacteria (lactic acid
Bacteria, LAB) it is that a class can utilize fermentable carbohydrate to produce the common name of bacterium of a large amount of lactic acid.Lactic acid bacteria is possible not only to improve nutritive value of food, improves flavour of food products, improves food preservation and added value, and the special physiological of lactic acid bacteria is active and trophic function, the most day by day causes the attention of people.Numerous studies data shows, lactic acid bacteria can promote growth of animal, regulation composition of gut flora, maintenance microecological balance, thus improve gastrointestinal function, improve food digestion rate and biological value, reduce serum cholesterol, control endotoxin, spoilage organisms growth in suppression enteron aisle, and improve immunity of organisms etc..
Lotus seeds be Nymphaeceae Nelumbo (Nelumbo nucifereGaertn) seed of plant, at China, India and Southeast Asian countries lotus seeds as a kind of functional food history of existing thousand of years.In recent years, receive much concern owing to lotus seeds have abundant nutriment and potential medical value.Lotus seeds, rich in flavonoids such as the alkaloids such as liensinine, isoliensinine, neferine, Nuciferine, Pronuciferine, lotusin, methyl-corypalline, demethyl coclaurine and cistus grass glucoside, hyperin, rutins, can be made as raw material and have the clearing heat and detoxicating food preventing and treating the functions such as hypertension, high fat of blood, coronary heart disease, diabetes.If able to the nutritive effect of Monascus and the physiological function of lactic acid bacteria and lotus seeds is organically combined, make fermented product rich in multiple efficacies composition, it will to make the functional tunning of lotus seeds have the highest edible and medical value.At present, the research report about Monascus 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 and utilize Monascus and the preparation of lactobacillus mixed fermentation lotus seeds to have regulation blood sugar and blood fat, improve gastrointestinal function, improve the report of the functional fermented food of lotus seeds of the multiple physiological effect such as immunity of organisms.
Summary of the invention
The invention provides a kind of method utilizing Monascus and lactobacillus mixed fermentation lotus seeds to prepare functional fermented food.On the one hand Monascus utilize lotus seeds rich in starch as culture medium, it is also possible to a large amount of produce metabolite Lovastatin and the monascorubin with the effect such as reducing blood lipid, antiatherosclerosis；On the other hand producing oligosaccharides and the growth and breeding of glucose promotion lactic acid bacteria after lotus seed starch is fermented by Monascus, lactic acid bacteria gives the good digestibility of lotus seeds fermented product and peculiar flavour.Lotus seeds Monascus and lactobacillus mixed fermentation product may be used for producing and have regulation blood sugar and blood fat, improve gastrointestinal function, improve the functional fermented food of the multi-efficiencies such as immunity of organisms.
The above-mentioned purpose of the present invention is achieved by the following technical solution:
The preparation method of the functional fermented food of a kind of lotus seeds, is prepared from by following steps:
(1) lotus seeds fermentation medium: add ammonium chloride 0.01-0.4 kg, maltose 0.01-1.0 in every 100 kg lotus seeds
Kg, magnesium sulfate 0.001-0.1 kg, dipotassium hydrogen phosphate 0.001-0.1 kg, water 50-150
L；
(2) Monascus liquid strain: Monascus bacterial strain is after wort agar slant medium activation culture 3-6 days, and access liquid submerged culture base carries out liquid state fermentation cultivation and prepares Monascus liquid strain；
(3) lactic acid bacteria liquid strain: lactic acid bacteria strains after MRS agar slant culture-medium anaerobism activation culture 1-2 days, access liquid lactic acid bacteria spread cultivation culture medium carry out liquid anaerobic fermentation cultivate preparation lactic acid bacteria liquid strain；
(4) preparation of the functional fermented food of lotus seeds: on the basis of the weight of the lotus seeds culture medium described in step (1), add the Monascus liquid strain 1-20% described in step (2), the lactic acid bacteria liquid strain 1-10% described in step (3) by weight percentage, fermented and cultured 5-8 days under the conditions of temperature 25-35 DEG C, obtain fermentate, be processed further obtaining the functional fermented food of lotus seeds.
The Monascus used in described step (2) is any one or a few in Monascus ruber, purple Monascus, feathering Monascus, Monascus anka bacterium, chrysanthemum aspergillus or Monascus aurantiaaeus.
In described step (2), liquid submerged culture base is made up of the component of following percentage by weight: lotus nut starch 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, above-mentioned each component sum is 100%, and control pH is 6.0-6.8.
In described step (2), liquid state fermentation condition is: fermentation temperature 28 DEG C, bottling amount 50-100mL/500mL triangular flask, rotating speed 150 revs/min, fermentation time 96 hours.
The described lactic acid bacteria in step (3) is any one or a few in lactobacillus paracasei, Pediococcus pentosaceus, Leuconostoc mesenteroides, Lactobacillus brevis, Pediococcus acidilactici, Lactobacillus coryniformis or Lactococcus lactis subsp. lactis.
In described step (3), the liquid lactic acid bacteria culture medium that spreads cultivation is made up of the component of following percentage by weight: lotus nut starch 1%, maltose 1%, peptone 1%, dusty yeast 0.4%, Sodium acetate trihydrate 0.5%, Triammonium citrate 0.2%, dipotassium hydrogen phosphate 0.2%, magnesium sulfate 0.02%, manganese sulfate 0.005%, Tween 80 0.1%, surplus is distilled water, above-mentioned each component sum is 100%, and control pH is 6.8-7.2.
In described step (3), liquid anaerobic fermentation conditions is: fermentation temperature 37 DEG C, bottling amount 50-100 mL/250 mL triangular flask, 24 hours anaerobic fermentation time.
Slant medium, fluid nutrient medium and lotus seeds fermentation medium of using in described step (1), (2), (3) are through 121 DEG C of sterilizing 20-40min.
The described fermentate in step (4) to constant weight, obtains the functional fermented food of lotus seeds through infrared, freezing or heat drying after pulverizing.
What described preparation method prepared have regulation blood sugar and blood fat, improve gastrointestinal function, improve the functional fermented food of lotus seeds of the multi-efficiency such as immunity of organisms.
Compared with prior art, the invention has the beneficial effects as follows:
The functional fermented food of lotus seeds that the present invention provides, it has the plurality of health care functions of lotus seeds, red colouring agent for food, also used as a Chinese medicine and lactic acid bacteria concurrently, not only there is the reducing blood lipid of red colouring agent for food, also used as a Chinese medicine, the effect such as hypotensive, hypoglycemic and lactic acid bacteria improve gastrointestinal function, control endotoxin and improve the effects such as immunity of organisms, also there is hypoglycemic, the prevention coronary heart disease of lotus seeds and the effect such as clearing heat and detoxicating.Monascus bacterial strain and lactic acid bacteria strains are inoculated in lotus seeds solid medium and carry out mixed fungus fermentation by the present invention, and the lotus seeds functional fermented food taste health more rich, to people obtained has more health-care effect, more can meet many Man's Demands.
Below in conjunction with example, more specific description present invention.The preparation method of the present invention, it is not limited to following instance, has any type of change to the preparation method of the present invention, falls within protection scope of the present invention.
Detailed description of the invention
Embodiment
1
:
The preparation method of the functional fermented food of a kind of lotus seeds, is prepared from by following steps:
(1) lotus seeds fermentation medium:
Lotus seeds are cleaned, every 100 kg lotus seeds add ammonium chloride 0.02 kg, maltose 0.5 kg, magnesium sulfate 0.05 kg, dipotassium hydrogen phosphate 0.01 kg, water 100 L；
(2) Monascus liquid strain:
Monascus bacterial strain is after wort agar slant medium activation culture 5 days, and access liquid submerged culture base carries out liquid state fermentation cultivation and prepares Monascus liquid strain；
(3) lactic acid bacteria liquid strain:
Lactic acid bacteria strains after MRS agar slant culture-medium anaerobism activation culture 1 day, access liquid lactic acid bacteria spread cultivation culture medium carry out liquid anaerobic fermentation cultivate preparation lactic acid bacteria liquid strain；
(4) preparation of the functional fermented food of lotus seeds:
On the basis of the weight of the lotus seeds culture medium described in step (1), add the lactic acid bacteria liquid strain 10% described in the Monascus liquid strain 10% described in step (2), step (3) by weight percentage, fermented and cultured 5 days under the conditions of temperature 30 DEG C, can produce and obtain the functional fermented food of lotus seeds.
The Monascus used in described step (2) is purple Monascus (CICC 40937).
In described step (2), liquid Shake flask medium is made up of the component of following percentage by weight: lotus nut starch 5%, maltose 2%, peptone 1%, ammonium chloride 0.02%, magnesium sulfate 0.02%, dipotassium hydrogen phosphate 0.01%, surplus is distilled water, and above-mentioned each component sum is 100%, and controlling pH is 6.8.
In described step (2), liquid conditions of flask fermentation is: fermentation temperature 28 DEG C, bottling amount 100mL/500mL triangular flask, rotating speed 150 revs/min, fermentation time 96 hours.
The described lactic acid bacteria in step (3) is lactobacillus paracasei (CICC 20241).
In described step (3), the liquid lactic acid bacteria culture medium that spreads cultivation is made up of the component of following percentage by weight: lotus nut starch 1%, maltose 1%, peptone 1%, dusty yeast 0.4%, Sodium acetate trihydrate 0.5%, Triammonium citrate 0.2%, dipotassium hydrogen phosphate 0.2%, magnesium sulfate 0.02%, manganese sulfate 0.005%, Tween 80 0.1%, surplus is distilled water, above-mentioned each component sum is 100%, and controlling pH is 7.0.
In described step (3), liquid anaerobic fermentation conditions is: fermentation temperature 37 DEG C, 100 mL/250 are measured in bottling
ML triangular flask, 24 hours anaerobic fermentation time.
Described slant medium, fluid nutrient medium and lotus seeds fermentation medium is through 121 DEG C of sterilizing 30 min.
Described solid state fermentation thing, through infra-red drying to constant weight, obtains after pulverizing and has regulation blood sugar, blood fat and improve the red colouring agent for food, also used as a Chinese medicine lotus seeds functional food of the effects such as gastrointestinal function.This functional fermented food outward appearance is red, has distinctive fermenting aroma, containing flavones 5 mg/g, Lovastatin 1.5 mg/g, monascorubin 6.6 mg/g, has significant regulation blood sugar and blood fat, improves gastrointestinal function and improve the effects such as immunity of organisms.
Embodiment
2
:
The preparation method of the functional fermented food of a kind of lotus seeds, is prepared from by following steps:
(1) lotus seeds fermentation medium:
Lotus seeds are cleaned, every 100 kg lotus seeds add ammonium chloride 0.02 kg, maltose 0.03 kg, magnesium sulfate 0.01 kg, dipotassium hydrogen phosphate 0.01 kg, water 100 L；
(2) Monascus liquid strain:
Monascus bacterial strain is after wort agar slant medium activation culture 5 days, and access liquid submerged culture base carries out liquid state fermentation cultivation and prepares Monascus liquid strain；
(3) lactic acid bacteria liquid strain:
Lactic acid bacteria strains after MRS agar slant culture-medium anaerobism activation culture 1 day, access liquid lactic acid bacteria spread cultivation culture medium carry out liquid anaerobic fermentation cultivate preparation lactic acid bacteria liquid strain；
(4) preparation of the functional fermented food of lotus seeds:
On the basis of the weight of the lotus seeds culture medium described in step (1), add the lactic acid bacteria liquid strain 5% described in the Monascus liquid strain 10% described in step (2), step (3) by weight percentage, fermented and cultured 5 days under the conditions of temperature 30 DEG C, can produce and obtain the functional fermented food of lotus seeds.
The Monascus used in described step (2) is chrysanthemum aspergillus (CBS 302.78).
In described step (2), liquid Shake flask medium is made up of the component of following percentage by weight: lotus nut starch 5%, maltose 2%, peptone 0.8%, ammonium chloride 0.02%, magnesium sulfate 0.02%, dipotassium hydrogen phosphate 0.01%, surplus is distilled water, and above-mentioned each component sum is 100%, and controlling pH is 6.0.
In described step (2), liquid conditions of flask fermentation is: fermentation temperature 28 DEG C, bottling amount 100mL/500mL triangular flask, rotating speed 150 revs/min, fermentation time 96 hours.
The described lactic acid bacteria in step (3) is Leuconostoc mesenteroides (CICC 20054).
In described step (3), the liquid lactic acid bacteria culture medium that spreads cultivation is made up of the component of following percentage by weight: lotus nut starch 1%, maltose 1%, peptone 1%, dusty yeast 0.4%, Sodium acetate trihydrate 0.5%, Triammonium citrate 0.2%, dipotassium hydrogen phosphate 0.2%, magnesium sulfate 0.02%, manganese sulfate 0.005%, Tween 80 0.1%, surplus is distilled water, above-mentioned each component sum is 100%, and controlling pH is 7.2.
In described step (3), liquid anaerobic fermentation conditions is: fermentation temperature 37 DEG C, 100 mL/250 are measured in bottling
ML triangular flask, 24 hours anaerobic fermentation time.
Described slant medium, fluid nutrient medium and lotus seeds fermentation medium is through 121 DEG C of sterilizing 30 min.
Described solid state fermentation thing, through infra-red drying to constant weight, obtains after pulverizing and has regulation blood sugar, blood fat and improve the red colouring agent for food, also used as a Chinese medicine lotus seeds functional food of the effects such as gastrointestinal function.This functional fermented food outward appearance is red, has distinctive fermenting aroma, containing flavones 4.2 mg/g, Lovastatin 1.3 mg/g, monascorubin 5.4 mg/g.This functional fermented food has significant regulation blood sugar and blood fat, improves gastrointestinal function and improve the effects such as immunity of organisms.
Embodiment
3
:
The preparation method of the functional fermented food of a kind of lotus seeds, is prepared from by following steps:
(1) lotus seeds fermentation medium:
Lotus seeds are cleaned, every 100 kg lotus seeds add ammonium chloride 0.02 kg, maltose 0.6 kg, magnesium sulfate 0.05 kg, dipotassium hydrogen phosphate 0.01 kg, water 150 L；
(2) Monascus liquid strain:
Monascus bacterial strain is after wort agar slant medium activation culture 5 days, and access liquid submerged culture base carries out liquid state fermentation cultivation and prepares Monascus liquid strain；
(3) lactic acid bacteria liquid strain:
Lactic acid bacteria strains after MRS agar slant culture-medium anaerobism activation culture 1 day, access liquid lactic acid bacteria spread cultivation culture medium carry out liquid anaerobic fermentation cultivate preparation lactic acid bacteria liquid strain；
(4) preparation of the functional fermented food of lotus seeds:
On the basis of the weight of the lotus seeds culture medium described in step (1), add the lactic acid bacteria liquid strain 5% described in the Monascus liquid strain 10% described in step (2), step (3) by weight percentage, fermented and cultured 5 days under the conditions of temperature 30 DEG C, can produce and obtain the functional fermented food of lotus seeds.
The Monascus used in described step (2) is chrysanthemum aspergillus (CBS 302.78) and feathering Monascus (CICC 40710).
In described step (2), liquid Shake flask medium is made up of the component of following percentage by weight: lotus nut starch 5%, maltose 2%, peptone 2%, ammonium chloride 0.05%, magnesium sulfate 0.02%, dipotassium hydrogen phosphate 0.01%, surplus is distilled water, and above-mentioned each component sum is 100%, and controlling pH is 6.8.
In described step (2), liquid conditions of flask fermentation is: fermentation temperature 28 DEG C, bottling amount 100mL/500mL triangular flask, rotating speed 150 revs/min, fermentation time 96 hours.
The described lactic acid bacteria in step (3) is Leuconostoc mesenteroides (CICC 20054) and Pediococcus pentosaceus (ATCC 10791).
In described step (3), the liquid lactic acid bacteria culture medium that spreads cultivation is made up of the component of following percentage by weight: lotus nut starch 1%, maltose 1%, peptone 1%, dusty yeast 0.4%, Sodium acetate trihydrate 0.5%, Triammonium citrate 0.2%, dipotassium hydrogen phosphate 0.2%, magnesium sulfate 0.02%, manganese sulfate 0.005%, Tween 80 0.1%, surplus is distilled water, above-mentioned each component sum is 100%, and controlling pH is 7.2.
In described step (3), liquid anaerobic fermentation conditions is: fermentation temperature 37 DEG C, 100 mL/250 are measured in bottling
ML triangular flask, 24 hours anaerobic fermentation time.
Described slant medium, fluid nutrient medium and lotus seeds fermentation medium is through 121 DEG C of sterilizing 20 min.
Described solid state fermentation thing, through infra-red drying to constant weight, obtains after pulverizing and has regulation blood sugar, blood fat and improve the red colouring agent for food, also used as a Chinese medicine lotus seeds functional food of the effects such as gastrointestinal function.This functional fermented food outward appearance is red, has distinctive fermenting aroma, containing flavones 4.5 mg/g, Lovastatin 0.76 mg/g, monascorubin 8.8 mg/g.This functional fermented food has significant regulation blood sugar and blood fat, improves gastrointestinal function and improve the effects such as immunity of organisms.
Embodiment
4
:
The preparation method of the functional fermented food of a kind of lotus seeds, is prepared from by following steps:
(1) lotus seeds fermentation medium:
Lotus seeds are cleaned, every 100 kg lotus seeds add ammonium chloride 0.02 kg, maltose 1 kg, magnesium sulfate 0.05 kg, dipotassium hydrogen phosphate 0.01 kg, water 100 L；
(2) Monascus liquid strain:
Monascus bacterial strain is after wort agar slant medium activation culture 5 days, and access liquid submerged culture base carries out liquid state fermentation cultivation and prepares Monascus liquid strain；
(3) lactic acid bacteria liquid strain:
Lactic acid bacteria strains after MRS agar slant culture-medium anaerobism activation culture 1 day, access liquid lactic acid bacteria spread cultivation culture medium carry out liquid anaerobic fermentation cultivate preparation lactic acid bacteria liquid strain；
(4) preparation of the functional fermented food of lotus seeds:
On the basis of the weight of the lotus seeds culture medium described in step (1), add the lactic acid bacteria liquid strain 5% described in the Monascus liquid strain 10% described in step (2), step (3) by weight percentage, fermented and cultured 5 days under the conditions of temperature 30 DEG C, can produce and obtain the functional fermented food of lotus seeds.
The Monascus used in described step (2) is feathering Monascus (CICC 40710).
In described step (2), liquid Shake flask medium is made up of the component of following percentage by weight: lotus nut starch 5%, maltose 2%, peptone 1%, ammonium chloride 0.02%, magnesium sulfate 0.02%, dipotassium hydrogen phosphate 0.01%, surplus is distilled water, and above-mentioned each component sum is 100%, and controlling pH is 6.5.
In described step (2), liquid conditions of flask fermentation is: fermentation temperature 28 DEG C, bottling amount 100mL/500mL triangular flask, rotating speed 150 revs/min, fermentation time 96 hours.
The described lactic acid bacteria in step (3) is Leuconostoc mesenteroides (CICC 20054) and Pediococcus pentosaceus (ATCC 10791).
In described step (3), the liquid lactic acid bacteria culture medium that spreads cultivation is made up of the component of following percentage by weight: lotus nut starch 1%, maltose 1%, peptone 1%, dusty yeast 0.4%, Sodium acetate trihydrate 0.5%, Triammonium citrate 0.2%, dipotassium hydrogen phosphate 0.2%, magnesium sulfate 0.02%, manganese sulfate 0.005%, Tween 80 0.1%, surplus is distilled water, above-mentioned each component sum is 100%, and controlling pH is 7.0.
In described step (3), liquid anaerobic fermentation conditions is: fermentation temperature 37 DEG C, 100 mL/250 are measured in bottling
ML triangular flask, 24 hours anaerobic fermentation time.
Described slant medium, fluid nutrient medium and lotus seeds fermentation medium is through 121 DEG C of sterilizing 30 min.
Described solid state fermentation thing, through infra-red drying to constant weight, obtains after pulverizing and has regulation blood sugar, blood fat and improve the red colouring agent for food, also used as a Chinese medicine lotus seeds functional food of the effects such as gastrointestinal function.This functional fermented food outward appearance is red, has distinctive fermenting aroma, containing flavones 3.0 mg/g, Lovastatin 2.1 mg/g, monascorubin 0.86 mg/g.This functional fermented food has significant regulation blood sugar and blood fat, improves gastrointestinal function and improve the effects such as immunity of organisms.
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 (10)
1. the preparation method of the functional fermented food of lotus seeds, it is characterised in that be prepared from by following steps:
(1) lotus seeds fermentation medium: add 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 in every 100 kg lotus seeds；
(2) Monascus liquid strain: Monascus bacterial strain is after wort agar slant medium activation culture 3-6 days, and access liquid submerged culture base carries out liquid state fermentation cultivation and prepares Monascus liquid strain；
(3) lactic acid bacteria liquid strain: lactic acid bacteria strains after MRS agar slant culture-medium anaerobism activation culture 1-2 days, access liquid lactic acid bacteria spread cultivation culture medium carry out liquid anaerobic fermentation cultivate preparation lactic acid bacteria liquid strain；
(4) preparation of the functional fermented food of lotus seeds: on the basis of the weight of the lotus seeds culture medium described in step (1), add the Monascus liquid strain 1-20% described in step (2), the lactic acid bacteria liquid strain 1-10% described in step (3) by weight percentage, fermented and cultured 5-8 days under the conditions of temperature 25-35 DEG C, obtain fermentate, be processed further obtaining the functional fermented food of lotus seeds.
The preparation method of the functional fermented food of a kind of lotus seeds the most according to claim 1, it is characterized in that, the Monascus used in described step (2) is any one or a few in Monascus ruber, purple Monascus, feathering Monascus, Monascus anka bacterium, chrysanthemum aspergillus or Monascus aurantiaaeus.
The preparation method of the functional fermented food of a kind of lotus seeds the most according to claim 1, it is characterized in that, in described step (2), liquid submerged culture base is made up of the component of following percentage by weight: lotus nut starch 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, above-mentioned each component sum is 100%, and control pH is 6.0-6.8.
The preparation method of the functional fermented food of a kind of lotus seeds the most according to claim 1, it is characterized in that, in described step (2), liquid state fermentation condition is: fermentation temperature 28 DEG C, bottling amount 50-100mL/500mL triangular flask, rotating speed 150 revs/min, fermentation time 96 hours.
The preparation method of the functional fermented food of a kind of lotus seeds the most according to claim 1, it is characterized in that, the described lactic acid bacteria in step (3) is any one or a few in lactobacillus paracasei, Pediococcus pentosaceus, Leuconostoc mesenteroides, Lactobacillus brevis, Pediococcus acidilactici, Lactobacillus coryniformis or Lactococcus lactis subsp. lactis.
The preparation method of the functional fermented food of a kind of lotus seeds the most according to claim 1, it is characterized in that, in described step (3), the liquid lactic acid bacteria culture medium that spreads cultivation is made up of the component of following percentage by weight: lotus nut starch 1%, maltose 1%, peptone 1%, dusty yeast 0.4%, Sodium acetate trihydrate 0.5%, Triammonium citrate 0.2%, dipotassium hydrogen phosphate
0.2%, magnesium sulfate 0.02%, manganese sulfate 0.005%, Tween 80 0.1%, surplus is distilled water, and above-mentioned each component sum is 100%, and control pH is 6.8-7.2.
The preparation method of the functional fermented food of a kind of lotus seeds the most according to claim 1, it is characterized in that, in described step (3), liquid anaerobic fermentation conditions is: fermentation temperature 37 DEG C, bottling amount 50-100 mL/250 mL triangular flask, 24 hours anaerobic fermentation time.
The preparation method of the functional fermented food of a kind of lotus seeds the most according to claim 1, it is characterized in that, slant medium, fluid nutrient medium and lotus seeds fermentation medium of using in described step (1), (2), (3) are through 121 DEG C of sterilizing 20-40min.
The preparation method of the functional fermented food of a kind of lotus seeds the most according to claim 1, it is characterised in that the described fermentate in step (4) to constant weight, obtains the functional fermented food of lotus seeds through infrared, freezing or heat drying after pulverizing.
10. what a preparation method as claimed in claim 1 prepared have regulation blood sugar and blood fat, improve gastrointestinal function, improve the functional fermented food of lotus seeds of the multi-efficiency of immunity of organisms.
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