CN105852012A - Preparation method of Chinese chestnut functional fermented food - Google Patents
Preparation method of Chinese chestnut functional fermented food Download PDFInfo
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- CN105852012A CN105852012A CN201610271617.6A CN201610271617A CN105852012A CN 105852012 A CN105852012 A CN 105852012A CN 201610271617 A CN201610271617 A CN 201610271617A CN 105852012 A CN105852012 A CN 105852012A
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- 240000004957 Castanea mollissima Species 0.000 title claims abstract description 98
- 235000018244 Castanea mollissima Nutrition 0.000 title claims abstract description 98
- 235000006667 Aleurites moluccana Nutrition 0.000 title claims abstract description 97
- 235000021107 fermented food Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 35
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 110
- 239000007788 liquid Substances 0.000 claims abstract description 86
- 238000000855 fermentation Methods 0.000 claims abstract description 67
- 241000894006 Bacteria Species 0.000 claims abstract description 62
- 239000004310 lactic acid Substances 0.000 claims abstract description 55
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 55
- 230000004151 fermentation Effects 0.000 claims abstract description 49
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 47
- 239000008280 blood Substances 0.000 claims abstract description 29
- 210000004369 blood Anatomy 0.000 claims abstract description 29
- 230000004913 activation Effects 0.000 claims abstract description 13
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- 238000001035 drying Methods 0.000 claims abstract description 3
- 239000002609 medium Substances 0.000 claims description 37
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 36
- 239000001963 growth medium Substances 0.000 claims description 25
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 claims description 24
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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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- 229940087562 sodium acetate trihydrate Drugs 0.000 claims description 6
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- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical compound [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 claims description 6
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- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 claims 1
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- 235000002322 Monascus purpureus Nutrition 0.000 claims 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims 1
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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
- 235000013376 functional food Nutrition 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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- 239000008103 glucose Substances 0.000 abstract description 2
- 229930189562 monascusic acid Natural products 0.000 abstract description 2
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- CQIUKKVOEOPUDV-UHFFFAOYSA-N citrinine Natural products OC1=C(C(O)=O)C(=O)C(C)=C2C(C)C(C)OC=C21 CQIUKKVOEOPUDV-UHFFFAOYSA-N 0.000 description 1
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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 Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a preparation method of Chinese chestnut functional fermented food and relates to the field of microbial fermentation and biomedicine. In the invention, monascus and lactic acid bacteria are used as fermentation strains; and after bevel activation culture and liquid enlarge culture, a Chinese chestnut fermentation medium is inoculated with the fermentation strains, and then a functional fermented product rich in polyphenols, lovastatin and monascus pigment is obtained by fermentation. After drying and grinding, the Chinese chestnut fermented product can be directly used as functional food with functions of regulating blood glucose and blood fat, tonifying the kidneys and invigorating the body, improving gastrointestinal functions and the like.
Description
Technical field
The invention belongs to fermentable and biomedicine field, be specifically related to a kind of functional fermented food of Chinese chestnut
Preparation method and applications.
Background technology
Monascus (Monasucs spp.) is one of China useful fungi being applied to food processing the earliest.About red colouring agent for food, also used as a Chinese medicine
Medical value, 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, controls 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 same gas with ying blood
The reason asked mutually；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, there to be the merit helped digestion of invigorating blood circulation
Also；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) is that a class can utilize fermentable carbohydrate to produce in a large number
The common name of the bacterium 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 activity and trophic function, the most day by day cause the attention of people.Numerous studies data
Showing, lactic acid bacteria can promote growth of animal, regulation composition of gut flora, maintenance microecological balance, thus improves intestines and stomach merit
, food digestion rate and biological value can be improved, reduce serum cholesterol, control endotoxin, spoilage organisms growth in suppression enteron aisle, with
And improve immunity of organisms etc..
Chinese chestnut (Castanea mollissima Blume) belongs to Fagaceae (Fagceae) Castanea arbor economic plants, have
The laudatory title of " kings of thousand fruits ", is one of world-renowned dry fruit.Chinese chestnut property is sweet, and taste is glutinous, nutritious, its medicinal efficacy from Gu to
The present praises highly for doctor always, and the SUN Si miao Tang Dynasty thinks that chestnut is that " also, ephrosis preferably eats it to the fruit of kidney." Compendium of Material Medica says plate
Chestnut: " controlling and suffer from a deficiency of the kidney, waist pin is unable, outstanding dry with bag Sheng Shengli, eats more than ten every day, and secondary pig kidney congee of eating helps it, for a long time must be strong ".Modern
Nutrition analysis shows: the nutritive value of Chinese chestnut exceedes rice, flour and potato class, containing protein 10.7%, fat in its fruit
7.4%, starch 70%.Additionally, Chinese chestnut is possibly together with abundant unrighted acid and vitamin, mineral matter, high blood pressure, hat can be prevented and treated
The diseases such as worry, artery sclerosis, sclerotin are thin, are excellent tonic products anti-aging, that promote longevity；Chestnut taste is sweet, 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 Chinese chestnut nutrition and possess certain dietotherapy merit
Effect, but should not eat, because Chinese chestnut is nondigestible, easy stagnant gas. more.If able to the physiological function of Monascus and lactic acid bacteria and
The nutritive effect of Chinese chestnut organically combines, and makes fermented product contain multiple efficacies components Component, it will to make Chinese chestnut function
Property tunning there is the highest edible and medical value.At present, relevant Monascus fermenting and producing monascorubin, red colouring agent for food, also used as a Chinese medicine mycelia
The research report of body, MonacolinK and reduction citrinin content etc. is more.But, there is not yet so far and utilize Monascus and breast
Acid bacterium mixed fungus fermentation Chinese chestnut preparation has the report of the functional fermented food of Chinese chestnut of multi-efficiency.
Summary of the invention
The invention provides a kind of side utilizing Monascus and lactobacillus mixed fermentation Chinese chestnut to prepare functional fermented food
Method.On the one hand Monascus utilize Chinese chestnut rich in starch as culture medium, it is also possible to a large amount of production has hypoglycemic and blood fat, anti-
The metabolite Lovastatin of the effect such as atherosclerotic and monascorubin；On the other hand after chestnut starch is fermented by Monascus
Producing oligosaccharides and the growth and breeding of glucose promotion lactic acid bacteria, lactic acid bacteria gives the good digestibility of Chinese chestnut fermented product and uniqueness
Local flavor.Chinese chestnut Monascus and lactobacillus mixed fermentation product may be used for production and have regulation blood sugar, blood fat, kidney tonifying are healthy and strong and change
The functional food of the effects such as kind gastrointestinal function.
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 Chinese chestnut, is prepared from by following steps:
(1) Chinese chestnut fermentation medium: add ammonium chloride 0.01-0.4 kg, maltose 0.01-1.0 kg in every 100 kg Chinese chestnuts,
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, after wort agar slant medium activation culture 5 days, accesses liquid
Shake flask medium 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, accesses 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 Chinese chestnut: on the basis of the weight of the Chinese chestnut culture medium described in step (1), by weight
Monascus liquid strain 1-20% described in percentages addition step (2), the lactic acid bacteria liquid strain 1-described in step (3)
10%, fermented and cultured 5-8 days under the conditions of temperature 25-35 DEG C, obtain fermentate, be processed further obtaining Chinese chestnut functional fermentation food
Product.
The Chinese chestnut used in described step (1) is the Chinese chestnut Seed being cut into sheet or fragment.
The Monascus used in described step (2) is Monascus ruber, purple Monascus, feathering Monascus, peace carminum
Any one or a few in aspergillus, chrysanthemum aspergillus or Monascus aurantiaaeus.
In described step (2), liquid submerged culture base is made up of the component of following percentage by weight: 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, and 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 triangle
Bottle, rotating speed 150 revs/min, fermentation time 96 hours.
The described lactic acid bacteria in step (3) is lactobacillus paracasei, Lactobacillus plantarum, Pediococcus pentosaceus, the bright string of goldbeater's skin
Any one or a few in pearl bacterium, 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: rice-chestnut powder
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%,
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.
The slant medium, fluid nutrient medium and the Chinese chestnut fermentation medium that use 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 Chinese chestnut merit through infrared, freezing or heat drying after pulverizing
Can property fermented food.
What described preparation method prepared have regulation blood sugar, blood fat, kidney tonifying are healthy and strong and improve the Chinese chestnut of gastrointestinal function
Functional fermented food.
Compared with prior art, the invention has the beneficial effects as follows:
The functional fermented food of Chinese chestnut that the present invention provides, it has the plurality of health care functions of Chinese chestnut, 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 raising machine
Body immunity etc. act on, also have Chinese chestnut prevent and treat high blood pressure, coronary heart disease, artery sclerosis, sclerotin dredges disease and kidney tonifying is healthy and strong
Etc. effect.Monascus bacterial strain and lactic acid bacteria strains are inoculated in Chinese chestnut solid medium and carry out mixed fungus fermentation by the present invention, obtain
Chinese chestnut functional fermented food taste health more rich, to people 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 real below
Example, 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 Chinese chestnut, is prepared from by following steps:
(1) Chinese chestnut fermentation medium:
Chinese chestnut is cleaned, every 100 kg Chinese chestnuts are added ammonium chloride 0.02 kg, maltose 0.5 kg, magnesium sulfate 0.05 kg, phosphorus
Acid hydrogen dipotassium 0.01 kg, water 100 L；
(2) Monascus liquid strain:
Monascus bacterial strain, after wort agar slant medium activation culture 5 days, accesses liquid submerged culture base and carries out liquid
Fermented and cultured 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, accesses the liquid lactic acid bacteria culture medium that spreads cultivation and enters
Row liquid anaerobic fermentation cultivates preparation lactic acid bacteria liquid strain；
(4) preparation of the functional fermented food of Chinese chestnut:
On the basis of the weight of the Chinese chestnut culture medium described in step (1), add the red colouring agent for food, also used as a Chinese medicine described in step (2) by weight percentage
Lactic acid bacteria liquid strain 10% described in bacterium liquid strain 10%, step (3), fermented and cultured 7 days under the conditions of temperature 30 DEG C, i.e.
Can produce and obtain the functional fermented food of Chinese chestnut.
The Chinese chestnut used in described step (1) is the Chinese chestnut Seed being cut into sheet.
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: rice-chestnut powder 5%, wheat
Bud sugar 2%, peptone 2%, ammonium chloride 0.02%, magnesium sulfate 0.02%, dipotassium hydrogen phosphate 0.01%, surplus is distilled water, 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 triangle
Bottle, 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: rice-chestnut powder
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%,
Controlling pH is 6.8.
In described step (3), liquid anaerobic fermentation conditions is: fermentation temperature 37 DEG C, and 100 mL/250 mL tri-are measured in bottling
Angle bottle, 24 hours anaerobic fermentation time.
Described slant medium, fluid nutrient medium and Chinese chestnut 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 improvement
The red colouring agent for food, also used as a Chinese medicine Chinese chestnut functional food of the effect such as gastrointestinal function.This functional fermented food outward appearance is red, has distinctive
Ferment fragrance, containing flavones 5 mg/g, Lovastatin 1.5 mg/g, monascorubin 6.6 mg/g.This functional fermented food has
Significantly reduce blood pressure and blood fat effect, it is also possible to for producing the health food with auxiliary hyperglycemic and effect for reducing blood fat.
Embodiment 2:
The preparation method of the functional fermented food of a kind of Chinese chestnut, is prepared from by following steps:
(1) Chinese chestnut fermentation medium:
Chinese chestnut is cleaned, every 100 kg Chinese chestnuts are added ammonium chloride 0.02 kg, maltose 0.5 kg, magnesium sulfate 0.05 kg, phosphorus
Acid hydrogen dipotassium 0.01 kg, water 100 L；
(2) Monascus liquid strain:
Monascus bacterial strain, after wort agar slant medium activation culture 5 days, accesses liquid submerged culture base and carries out liquid
Fermented and cultured 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, accesses the liquid lactic acid bacteria culture medium that spreads cultivation and enters
Row liquid anaerobic fermentation cultivates preparation lactic acid bacteria liquid strain；
(4) preparation of the functional fermented food of Chinese chestnut:
On the basis of the weight of the Chinese chestnut culture medium described in step (1), add the red colouring agent for food, also used as a Chinese medicine described in step (2) by weight percentage
Lactic acid bacteria liquid strain 5% described in bacterium liquid strain 10%, step (3), fermented and cultured 5 days under the conditions of temperature 30 DEG C, i.e.
Can produce and obtain the functional fermented food of Chinese chestnut.
The Chinese chestnut used in described step (1) is the Chinese chestnut Seed being cut into sheet.
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: rice-chestnut powder 5%, wheat
Bud sugar 2%, peptone 4%, ammonium chloride 0.02%, magnesium sulfate 0.02%, dipotassium hydrogen phosphate 0.01%, surplus is distilled water, 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 triangle
Bottle, 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: rice-chestnut powder
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%,
Controlling pH is 6.8.
In described step (3), liquid anaerobic fermentation conditions is: fermentation temperature 37 DEG C, and 100 mL/250 mL tri-are measured in bottling
Angle bottle, 24 hours anaerobic fermentation time.
Described slant medium, fluid nutrient medium and Chinese chestnut 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 improvement
The red colouring agent for food, also used as a Chinese medicine Chinese chestnut functional food of the effect such as gastrointestinal function.This functional fermented food outward appearance is red, has distinctive
Ferment fragrance, containing flavones 4.2 mg/g, Lovastatin 1.3 mg/g, monascorubin 5.4 mg/g.This functional fermented food has
It is significantly reduced blood pressure and blood fat effect, it is also possible to for producing the health care food with auxiliary hyperglycemic and effect for reducing blood fat
Product.
Embodiment 3:
The preparation method of the functional fermented food of a kind of Chinese chestnut, is prepared from by following steps:
(1) Chinese chestnut fermentation medium:
Chinese chestnut is cleaned, every 100 kg Chinese chestnuts are added ammonium chloride 0.02 kg, maltose 0.5 kg, magnesium sulfate 0.05 kg, phosphorus
Acid hydrogen dipotassium 0.01 kg, water 100 L；
(2) Monascus liquid strain:
Monascus bacterial strain, after wort agar slant medium activation culture 5 days, accesses liquid submerged culture base and carries out liquid
Fermented and cultured 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, accesses the liquid lactic acid bacteria culture medium that spreads cultivation and enters
Row liquid anaerobic fermentation cultivates preparation lactic acid bacteria liquid strain；
(4) preparation of the functional fermented food of Chinese chestnut:
On the basis of the weight of the Chinese chestnut culture medium described in step (1), add the red colouring agent for food, also used as a Chinese medicine described in step (2) by weight percentage
Lactic acid bacteria liquid strain 5% described in bacterium liquid strain 10%, step (3), fermented and cultured 5 days under the conditions of temperature 30 DEG C, i.e.
Can produce and obtain the functional fermented food of Chinese chestnut.
The Chinese chestnut used in described step (1) is the Chinese chestnut Seed being cut into fragment.
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: rice-chestnut powder 5%, wheat
Bud sugar 2%, peptone 6%, ammonium chloride 0.02%, magnesium sulfate 0.02%, dipotassium hydrogen phosphate 0.01%, surplus is distilled water, 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 triangle
Bottle, 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: rice-chestnut powder
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%,
Controlling pH is 7.2.
In described step (3), liquid anaerobic fermentation conditions is: fermentation temperature 37 DEG C, and 100 mL/250 mL tri-are measured in bottling
Angle bottle, 24 hours anaerobic fermentation time.
Described slant medium, fluid nutrient medium and Chinese chestnut 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 improvement
The red colouring agent for food, also used as a Chinese medicine Chinese chestnut functional food of the effect such as gastrointestinal function.This functional fermented food outward appearance is red, has distinctive
Ferment fragrance, containing flavones 4.5 mg/g, Lovastatin 0.76 mg/g, monascorubin 8.8 mg/g.This functional fermented food has
It is significantly reduced blood pressure and blood fat effect, it is also possible to for producing the health care food with auxiliary hyperglycemic and effect for reducing blood fat
Product.
Embodiment 4:
The preparation method of the functional fermented food of a kind of Chinese chestnut, is prepared from by following steps:
(1) Chinese chestnut fermentation medium:
Chinese chestnut is cleaned, every 100 kg Chinese chestnuts are added ammonium chloride 0.02 kg, maltose 0.5 kg, magnesium sulfate 0.05 kg, phosphorus
Acid hydrogen dipotassium 0.01 kg, water 100 L；
(2) Monascus liquid strain:
Monascus bacterial strain, after wort agar slant medium activation culture 5 days, accesses liquid submerged culture base and carries out liquid
Fermented and cultured 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, accesses the liquid lactic acid bacteria culture medium that spreads cultivation and enters
Row liquid anaerobic fermentation cultivates preparation lactic acid bacteria liquid strain；
(4) preparation of the functional fermented food of Chinese chestnut:
On the basis of the weight of the Chinese chestnut culture medium described in step (1), add the red colouring agent for food, also used as a Chinese medicine described in step (2) by weight percentage
Lactic acid bacteria liquid strain 5% described in bacterium liquid strain 10%, step (3), fermented and cultured 5 days under the conditions of temperature 30 DEG C, i.e.
Can produce and obtain the functional fermented food of Chinese chestnut.
The Chinese chestnut used in described step (1) is the Chinese chestnut Seed being cut into fragment.
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: rice-chestnut powder 5%, wheat
Bud sugar 2%, peptone 6%, ammonium chloride 0.02%, magnesium sulfate 0.02%, dipotassium hydrogen phosphate 0.01%, surplus is distilled water, 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 triangle
Bottle, 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: rice-chestnut powder
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%,
Controlling pH is 6.8.
In described step (3), liquid anaerobic fermentation conditions is: fermentation temperature 37 DEG C, and 100 mL/250 mL tri-are measured in bottling
Angle bottle, 24 hours anaerobic fermentation time.
Described slant medium, fluid nutrient medium and Chinese chestnut 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 improvement
The red colouring agent for food, also used as a Chinese medicine Chinese chestnut functional food of the effect such as gastrointestinal function.This functional fermented food outward appearance is red, has distinctive
Ferment fragrance, containing flavones 3.0 mg/g, Lovastatin 2.1 mg/g, monascorubin 0.86 mg/g.This functional fermented food has
It is significantly reduced blood pressure and blood fat effect, it is also possible to for producing the health care food with auxiliary hyperglycemic and effect for reducing blood fat
Product.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent with
Modify, all should belong to the covering scope of the present invention.
Claims (10)
1. the preparation method of the functional fermented food of Chinese chestnut, it is characterised in that be prepared from by following steps:
(1) Chinese chestnut fermentation medium: add ammonium chloride 0.01-0.4 kg, maltose 0.01-1.0 kg in every 100 kg Chinese chestnuts,
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, after wort agar slant medium activation culture 5 days, accesses liquid
Shake flask medium 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, accesses 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 Chinese chestnut: on the basis of the weight of the Chinese chestnut culture medium described in step (1), by weight
Monascus liquid strain 1-20% described in percentages addition step (2), the lactic acid bacteria liquid strain 1-described in step (3)
10%, fermented and cultured 5-8 days under the conditions of temperature 25-35 DEG C, obtain fermentate, be processed further obtaining Chinese chestnut functional fermentation food
Product.
The preparation method of the functional fermented food of a kind of Chinese chestnut the most according to claim 1, it is characterised in that described step
Suddenly the Monascus used in (2) be Monascus ruber, purple Monascus, feathering Monascus, Monascus anka bacterium, chrysanthemum aspergillus or
Any one or a few in Monascus aurantiaaeus.
The preparation method of the functional fermented food of a kind of Chinese chestnut the most according to claim 1, it is characterised in that described step
Suddenly in (2), liquid submerged culture base is made up of the component of following percentage by weight: rice-chestnut powder 1-5%, maltose 1-10%, albumen
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 distillation
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 Chinese chestnut the most according to claim 1, it is characterised in that described step
Suddenly in (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 Chinese chestnut the most according to claim 1, it is characterised in that described step
Suddenly the lactic acid bacteria in (3) is lactobacillus paracasei, Lactobacillus plantarum, Pediococcus pentosaceus, Leuconostoc mesenteroides, Lactobacillus brevis, breast
Any one or a few in acid sheet coccus, Lactobacillus coryniformis or Lactococcus lactis subsp. lactis.
The preparation method of the functional fermented food of a kind of Chinese chestnut the most according to claim 1, it is characterised in that described step
Suddenly in (3), the liquid lactic acid bacteria culture medium that spreads cultivation is made up of the component of following percentage by weight: rice-chestnut powder 1%, maltose 1%, albumen
Peptone 1%, dusty yeast 0.4%, Sodium acetate trihydrate 0.5%, Triammonium citrate 0.2%, dipotassium hydrogen phosphate 0.2%, magnesium sulfate 0.02%, sulphur
Acid manganese 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 Chinese chestnut the most according to claim 1, it is characterised in that described step
Suddenly in (3), liquid anaerobic fermentation conditions is: fermentation temperature 37 DEG C, bottling amount 50-100 mL/250 mL triangular flask, anaerobic fermentation
24 hours time.
The preparation method of the functional fermented food of a kind of Chinese chestnut the most according to claim 1, it is characterised in that described step
Suddenly the slant medium, fluid nutrient medium and the Chinese chestnut fermentation medium that use in (1), (2), (3) are through 121 DEG C of sterilizing 20-
40min。
The preparation method of the functional fermented food of a kind of Chinese chestnut the most according to claim 1, it is characterised in that described step
Suddenly the fermentate in (4) is through infrared, freezing or heat drying to constant weight, obtains the functional fermented food of Chinese chestnut after pulverizing.
10. what a preparation method as claimed in claim 1 prepared have regulation blood sugar, blood fat, kidney tonifying are healthy and strong and improve stomach
The functional fermented food of Chinese chestnut of function of intestinal canal.
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