CN105918961A - Preparation method of taro functional fermented food - Google Patents
Preparation method of taro functional fermented food Download PDFInfo
- Publication number
- CN105918961A CN105918961A CN201610271495.0A CN201610271495A CN105918961A CN 105918961 A CN105918961 A CN 105918961A CN 201610271495 A CN201610271495 A CN 201610271495A CN 105918961 A CN105918961 A CN 105918961A
- Authority
- CN
- China
- Prior art keywords
- taro
- preparation
- monascus
- fermented food
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000205754 Colocasia esculenta Species 0.000 title claims abstract description 116
- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 116
- 235000021107 fermented food Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 39
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 112
- 239000007788 liquid Substances 0.000 claims abstract description 87
- 238000000855 fermentation Methods 0.000 claims abstract description 65
- 241000894006 Bacteria Species 0.000 claims abstract description 63
- 239000004310 lactic acid Substances 0.000 claims abstract description 56
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 56
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 48
- 230000004151 fermentation Effects 0.000 claims abstract description 48
- 239000008280 blood Substances 0.000 claims abstract description 35
- 210000004369 blood Anatomy 0.000 claims abstract description 35
- 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
- 235000013305 food Nutrition 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 18
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 18
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 14
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 14
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 14
- 229920001817 Agar Polymers 0.000 claims description 12
- 239000001888 Peptone Substances 0.000 claims description 12
- 108010080698 Peptones Proteins 0.000 claims description 12
- 230000004913 activation Effects 0.000 claims description 12
- 239000008272 agar Substances 0.000 claims description 12
- 235000019270 ammonium chloride Nutrition 0.000 claims description 12
- 235000012054 meals Nutrition 0.000 claims description 12
- 235000019319 peptone Nutrition 0.000 claims description 12
- 239000012153 distilled water Substances 0.000 claims description 11
- 230000001580 bacterial effect Effects 0.000 claims description 7
- 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
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 230000036039 immunity Effects 0.000 claims description 6
- 229940099596 manganese sulfate Drugs 0.000 claims description 6
- 235000007079 manganese sulphate Nutrition 0.000 claims description 6
- 239000011702 manganese sulphate Substances 0.000 claims description 6
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 6
- 235000015097 nutrients Nutrition 0.000 claims description 6
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 6
- 229920000053 polysorbate 80 Polymers 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 235000017281 sodium acetate Nutrition 0.000 claims description 6
- 229940087562 sodium acetate trihydrate Drugs 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 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
- 239000001393 triammonium citrate Substances 0.000 claims description 6
- 235000011046 triammonium citrate Nutrition 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- 210000002784 stomach Anatomy 0.000 claims description 5
- 241000228212 Aspergillus Species 0.000 claims description 4
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 4
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims description 4
- 241000191996 Pediococcus pentosaceus Species 0.000 claims description 3
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 2
- 240000001929 Lactobacillus brevis Species 0.000 claims description 2
- 235000013957 Lactobacillus brevis Nutrition 0.000 claims description 2
- 241000186842 Lactobacillus coryniformis Species 0.000 claims description 2
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 2
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 claims description 2
- 244000113306 Monascus purpureus Species 0.000 claims description 2
- 235000002322 Monascus purpureus Nutrition 0.000 claims description 2
- 241000031003 Monascus ruber Species 0.000 claims description 2
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 210000000936 intestine Anatomy 0.000 claims description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims 1
- 241001478240 Coccus Species 0.000 claims 1
- 102000002322 Egg Proteins Human genes 0.000 claims 1
- 108010000912 Egg Proteins Proteins 0.000 claims 1
- 210000000481 breast Anatomy 0.000 claims 1
- 238000004821 distillation Methods 0.000 claims 1
- 235000014103 egg white Nutrition 0.000 claims 1
- 210000000969 egg white Anatomy 0.000 claims 1
- -1 ny Species 0.000 claims 1
- 239000003814 drug Substances 0.000 abstract description 15
- 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
- 230000006870 function Effects 0.000 abstract description 5
- 235000013376 functional food Nutrition 0.000 abstract description 5
- CQIUKKVOEOPUDV-IYSWYEEDSA-N antimycin Chemical compound OC1=C(C(O)=O)C(=O)C(C)=C2[C@H](C)[C@@H](C)OC=C21 CQIUKKVOEOPUDV-IYSWYEEDSA-N 0.000 abstract description 2
- 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 abstract description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 2
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- QWCKQJZIFLGMSD-UHFFFAOYSA-N alpha-aminobutyric acid Chemical class CCC(N)C(O)=O QWCKQJZIFLGMSD-UHFFFAOYSA-N 0.000 abstract 1
- 238000011081 inoculation Methods 0.000 abstract 1
- 238000011177 media preparation Methods 0.000 abstract 1
- 230000000813 microbial effect Effects 0.000 abstract 1
- 229930189562 monascusic acid Natural products 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 19
- 239000003795 chemical substances by application Substances 0.000 description 13
- 238000004040 coloring Methods 0.000 description 13
- 230000033228 biological regulation Effects 0.000 description 11
- 230000007661 gastrointestinal function Effects 0.000 description 11
- 229960004844 lovastatin Drugs 0.000 description 5
- QLJODMDSTUBWDW-UHFFFAOYSA-N lovastatin hydroxy acid Natural products C1=CC(C)C(CCC(O)CC(O)CC(O)=O)C2C(OC(=O)C(C)CC)CC(C)C=C21 QLJODMDSTUBWDW-UHFFFAOYSA-N 0.000 description 5
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- KCIDZIIHRGYJAE-YGFYJFDDSA-L dipotassium;[(2r,3r,4s,5r,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] phosphate Chemical compound [K+].[K+].OC[C@H]1O[C@H](OP([O-])([O-])=O)[C@H](O)[C@@H](O)[C@H]1O KCIDZIIHRGYJAE-YGFYJFDDSA-L 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 235000013402 health food Nutrition 0.000 description 4
- 229910052739 hydrogen Inorganic materials 0.000 description 4
- 239000001257 hydrogen Substances 0.000 description 4
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 4
- 230000003345 hyperglycaemic effect Effects 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 238000007603 infrared drying Methods 0.000 description 4
- 229910052698 phosphorus Inorganic materials 0.000 description 4
- 239000011574 phosphorus Substances 0.000 description 4
- 238000010563 solid-state fermentation Methods 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 4
- 208000024172 Cardiovascular disease Diseases 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 241000233866 Fungi Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 208000026106 cerebrovascular disease Diseases 0.000 description 2
- 208000001848 dysentery Diseases 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 239000002158 endotoxin Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 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 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000191998 Pediococcus acidilactici Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/121—Brevis
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/129—Cornyiformis
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/413—Acidilactici
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/427—Pentosaceus
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention discloses a preparation method of taro functional fermented food and relates to the field of microbial fermentation and biological medicine. The preparation method of the taro functional fermented food is as follows: taros are used as main raw materials, monascus and lactic acid bacteria are used as the fermented strains, and the taro functional fermented food is obtained by the fermentation process. The preparation process includes the steps: taro fermentation medium preparation, monascus liquid strain preparation, lactic acid bacterium liquid strain preparation, inoculation, mixed bacterium fermentation and culture, and finished product preparation. The taro functional fermented food prepared by the method is rich in taro polysaccharides, monacolin K, gamma aminobutyric acids and monascorubin, and low in citrinin content. The fermented product produced by the drying and crushing can be directly used as the functional food with the functions of regulating blood sugar and blood fat and improving the gastrointestinal tract function.
Description
Technical field
The invention belongs to fermentable and biomedicine field, be specifically related to a kind of functional fermented food of taro
Preparation method.
Background technology
Monascus (MonasucsSpp.) it 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..
Taro (English name: taro；Latin name:Colocasia esculenta；Another name space pole stalwart, blue or green, soil sesame, hair taro)
It is commonly called as outside taro, belongs to TianXing section herbaceous plant.Taro contains abundant MS, and its key component is mucopolysaccharide, can strengthen
The immunity of body, improves the resistivity of body.And study and show that taro polysaccharide has good antioxidation.Modern
Pharmacology analysis shows that taro also has the effects such as lowering blood pressure and blood fat, useful for preventing and treating cardiovascular and cerebrovascular diseases.If able to red
The nutritive effect of aspergillus and the physiological function of lactic acid bacteria and taro organically combines, and makes fermented product rich in multiple efficacies
Composition, it will make the functional tunning of taro have the highest edible and medical value.At present, relevant Monascus fermenting and producing
The research report of monascorubin, Monascus anka Nakazawa et sato filament, MonacolinK and reduction citrinin content etc. is more.But, the most not yet
See the report utilizing Monascus and lactobacillus mixed fermentation taro to prepare the functional fermented food of taro with multi-efficiency.
Summary of the invention
The invention provides a kind of side utilizing Monascus and lactobacillus mixed fermentation taro to prepare functional fermented food
Method.On the one hand Monascus utilize taro rich in starch as culture medium, it is also possible to a large amount of production has reducing blood lipid, anti-artery congee
The metabolite Lovastatin of the effect such as sample hardening and monascorubin；On the other hand widow is produced after taro starch is fermented by Monascus
Sugar and glucose promote the growth and breeding of lactic acid bacteria, and lactic acid bacteria gives the good digestibility of taro fermented product and peculiar flavour.
Taro Monascus and lactobacillus mixed fermentation product may be used for producing regulation blood sugar, blood fat and improving the function of gastrointestinal function
Property fermented food.
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 taro, is prepared from by following steps:
(1) taro fermentation medium: add ammonium chloride 0.01-0.4 kg, maltose 0.01-1.0 kg in every 100 kg taros,
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 3-6 days, accesses liquid
Body 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 1-2 days, accesses liquid
Body 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 taro: on the basis of the weight of the taro 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 taro functional fermentation food
Product.
The taro used in described step (1) is the fresh taro 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: taro meal 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: taro meal
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.
Slant medium, fluid nutrient medium and taro fermentation medium of using in described step (1), (2), (3) are equal
Through 121 DEG C of sterilizing 10-60min.
The described fermentate in step (4) to constant weight, obtains taro merit through infrared, freezing or heat drying after pulverizing
Can property fermented food.
What described preparation method prepared has regulation blood sugar, blood fat and improves gastrointestinal function and raising
The functional fermented food of taro of immunity of organisms effect.
Compared with prior art, the invention has the beneficial effects as follows:
The functional fermented food of taro that the present invention provides, it has the plurality of health care functions of taro, 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, and also have raising immunity of organisms, the lowering blood pressure and blood fat of taro and prevent and treat the merits such as cardiovascular and cerebrovascular diseases
Effect.Monascus bacterial strain and lactic acid bacteria strains are inoculated in taro solid medium and carry out mixed fungus fermentation by the present invention, the taro obtained
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 taro, is prepared from by following steps:
(1) taro fermentation medium:
Taro is cleaned, every 100 kg taros 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 taro:
On the basis of the weight of the taro 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 taro.
The taro used in described step (1) is the fresh taro 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: taro meal 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 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: taro meal
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 taro 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 taro functional food of the effect such as gastrointestinal function.This functional fermented food outward appearance is red, has distinctive
Ferment fragrance, containing Lovastatin 1.68 mg/g, monascorubin 6.54 mg/g.This functional fermented food has significantly regulation
Blood sugar, blood fat and improve the effect such as gastrointestinal function, it is also possible to for producing the guarantor with auxiliary hyperglycemic and effect for reducing blood fat
Health food.
Embodiment 2
The preparation method of the functional fermented food of a kind of taro, is prepared from by following steps:
(1) taro fermentation medium:
Taro is cleaned, every 100 kg taros 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 taro:
On the basis of the weight of the taro 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 taro.
The taro used in described step (1) is the fresh taro 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: taro meal 5%, wheat
Bud sugar 2%, peptone 5%, 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).
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: taro meal
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 taro 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 taro functional food of the effect such as gastrointestinal function.This functional fermented food outward appearance is red, has distinctive
Ferment fragrance, containing Lovastatin 1.45 mg/g, monascorubin 5.66 mg/g.This functional fermented food has significantly regulation
Blood sugar, blood fat and improve the effect such as gastrointestinal function, it is also possible to for producing the guarantor with auxiliary hyperglycemic and effect for reducing blood fat
Health food.
Embodiment 3
The preparation method of the functional fermented food of a kind of taro, is prepared from by following steps:
(1) taro fermentation medium:
Taro is cleaned, every 100 kg taros 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 taro:
On the basis of the weight of the taro 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 taro.
The taro used in described step (1) is the fresh taro being cut into sheet.
The Monascus used in described step (2) is purple Monascus (CICC 40937) and feathering Monascus (CICC
40710).
In described step (2), liquid Shake flask medium is made up of the component of following percentage by weight: taro meal 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 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: taro meal
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 taro 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 taro functional food of the effect such as gastrointestinal function.This functional fermented food outward appearance is red, has distinctive
Ferment fragrance, containing Lovastatin 0.66 mg/g, monascorubin 8.6 mg/g.This functional fermented food has significantly regulation
Blood sugar, blood fat and improve the effect such as gastrointestinal function, it is also possible to for producing the guarantor with auxiliary hyperglycemic and effect for reducing blood fat
Health food.
Embodiment 4
The preparation method of the functional fermented food of a kind of taro, is prepared from by following steps:
(1) taro fermentation medium:
Taro is cleaned, every 100 kg taros 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 taro:
On the basis of the weight of the taro 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 taro.
The taro used in described step (1) is the fresh taro being cut into bulk.
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: taro meal 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
33316).
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: taro meal
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 taro 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 taro functional food of the effect such as gastrointestinal function.This functional fermented food outward appearance is red, has distinctive
Ferment fragrance, containing Lovastatin 2.3 mg/g, monascorubin 0.90 mg/g.This functional fermented food has significantly regulation
Blood sugar, blood fat and improve the effect such as gastrointestinal function, it is also possible to for producing the guarantor with auxiliary hyperglycemic and effect for reducing blood fat
Health food.
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 taro, it is characterised in that be prepared from by following steps:
(1) taro fermentation medium: add ammonium chloride 0.01-0.4 kg, maltose 0.01-1.0 kg in every 100 kg taros,
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 3-6 days, accesses liquid
Body 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 1-2 days, accesses liquid
Body 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 taro: on the basis of the weight of the taro 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 taro functional fermentation food
Product.
The preparation method of the functional fermented food of a kind of taro 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 taro 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: taro meal 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 taro 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 taro 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 taro the most according to claim 1, it is characterised in that described
In step (3), the liquid lactic acid bacteria culture medium that spreads cultivation is made up of the component of following percentage by weight: taro meal 1%, maltose 1%, egg
White 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 taro the most according to claim 1, it is characterised in that described
In step (3), liquid anaerobic fermentation conditions is: fermentation temperature 37 DEG C, and bottling amount 50-100 mL/250 mL triangular flask, anaerobism is sent out
24 hours ferment time.
The preparation method of the functional fermented food of a kind of taro the most according to claim 1, it is characterised in that described step
Suddenly the slant medium, fluid nutrient medium and the taro fermentation medium that use in (1), (2), (3) are all through 121 DEG C of sterilizing 10-
60min。
The preparation method of the functional fermented food of a kind of taro 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 taro after pulverizing.
10. prepared the having of preparation method as claimed in claim 1 regulates blood sugar, blood fat, improves intestines and stomach merit
The functional fermented food of taro of the multi-efficiency of immunity of organisms and can be improved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610271495.0A CN105918961A (en) | 2016-04-28 | 2016-04-28 | Preparation method of taro functional fermented food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610271495.0A CN105918961A (en) | 2016-04-28 | 2016-04-28 | Preparation method of taro functional fermented food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105918961A true CN105918961A (en) | 2016-09-07 |
Family
ID=56836487
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610271495.0A Pending CN105918961A (en) | 2016-04-28 | 2016-04-28 | Preparation method of taro functional fermented food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105918961A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107296266A (en) * | 2017-05-20 | 2017-10-27 | 河南福切尔生物科技有限公司 | A kind of jujube ferment and preparation method thereof |
| CN109805127A (en) * | 2019-03-28 | 2019-05-28 | 灵芝治未病(广东)科技有限公司 | A kind of selenium-rich bitter buckwheat ganoderma tea and preparation method thereof |
| CN114176202A (en) * | 2021-11-25 | 2022-03-15 | 华南农业大学 | Preparation method of taro fermentation extract with milk flavor |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102505036A (en) * | 2011-11-23 | 2012-06-20 | 天津科技大学 | Method for improving monascus pigment color value by using immobilized lactic acid bacteria |
| CN104041795A (en) * | 2014-05-30 | 2014-09-17 | 湖北工业大学 | Fermentation-type red-yeast-rice meat pulp and preparation technology thereof |
| CN104172158A (en) * | 2014-07-24 | 2014-12-03 | 杭州千岛湖绿尚生物科技有限公司 | Method for processing fruit and vegetable ferment food |
| CN104195051A (en) * | 2014-08-04 | 2014-12-10 | 东莞市天益生物工程有限公司 | Preparation method and product of functional red pitaya yeast |
| CN104855510A (en) * | 2015-04-24 | 2015-08-26 | 西藏月王生物技术有限公司 | Highland barley monascus purpureus yogurt and preparation method thereof |
| CN105231363A (en) * | 2015-10-21 | 2016-01-13 | 冯芬 | Preparing method for distilled grain acid kidney beans |
-
2016
- 2016-04-28 CN CN201610271495.0A patent/CN105918961A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102505036A (en) * | 2011-11-23 | 2012-06-20 | 天津科技大学 | Method for improving monascus pigment color value by using immobilized lactic acid bacteria |
| CN104041795A (en) * | 2014-05-30 | 2014-09-17 | 湖北工业大学 | Fermentation-type red-yeast-rice meat pulp and preparation technology thereof |
| CN104172158A (en) * | 2014-07-24 | 2014-12-03 | 杭州千岛湖绿尚生物科技有限公司 | Method for processing fruit and vegetable ferment food |
| CN104195051A (en) * | 2014-08-04 | 2014-12-10 | 东莞市天益生物工程有限公司 | Preparation method and product of functional red pitaya yeast |
| CN104855510A (en) * | 2015-04-24 | 2015-08-26 | 西藏月王生物技术有限公司 | Highland barley monascus purpureus yogurt and preparation method thereof |
| CN105231363A (en) * | 2015-10-21 | 2016-01-13 | 冯芬 | Preparing method for distilled grain acid kidney beans |
Non-Patent Citations (1)
| Title |
|---|
| 江省蓉: "《图解保健食品全书》", 31 May 2015, 湖南科学技术出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107296266A (en) * | 2017-05-20 | 2017-10-27 | 河南福切尔生物科技有限公司 | A kind of jujube ferment and preparation method thereof |
| CN109805127A (en) * | 2019-03-28 | 2019-05-28 | 灵芝治未病(广东)科技有限公司 | A kind of selenium-rich bitter buckwheat ganoderma tea and preparation method thereof |
| CN114176202A (en) * | 2021-11-25 | 2022-03-15 | 华南农业大学 | Preparation method of taro fermentation extract with milk flavor |
| CN114176202B (en) * | 2021-11-25 | 2023-09-01 | 华南农业大学 | Preparation method of taro fermentation extract with milk flavor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101760478B (en) | Preparation method of radix puerariae red yeast rice | |
| KR101279959B1 (en) | Manufacturing Method of Fermented Materials using Wax Gourd and Functional food of Thereof Manufacturing | |
| CN103393095B (en) | Processing method of compound hypha powder | |
| CN103493918B (en) | Secondary fermentation method and device of Pu'er tea | |
| CN104106785A (en) | Preparation method of pepper pickle fermented by composite lactobacillus | |
| CN104305465B (en) | The preparation method of lactic acid bacteria fermentation type blue berry fruit juice | |
| CN106360217A (en) | Five-colored fermented cereal drink | |
| CN106213215A (en) | A kind of manufacture method of function intensified type Semen Sojae Preparatum leisure food | |
| CN105249099B (en) | A kind of production method of Spondias axillaris functional lactobacillus beverages | |
| CN105852011A (en) | Method for preparing lotus seed functional fermented food | |
| CN105942299A (en) | Method for preparing functional minced larimichthys crocea products by using mixed microbe fermentation | |
| CN104195051A (en) | Preparation method and product of functional red pitaya yeast | |
| CN108251265A (en) | A kind of brewing method of lipid-loweringing vinegar | |
| CN105495230B (en) | A kind of lactobacillus-fermented plant beverage and preparation method thereof | |
| CN105876673A (en) | Method for preparing functional minced small yellow croaker product by utilizing mixed-bacterium fermentation | |
| CN104855510B (en) | A kind of highland barley monascus Yoghourt and preparation method thereof | |
| CN105918961A (en) | Preparation method of taro functional fermented food | |
| CN106085788B (en) | Ginseng and medlar vinegar and preparation method and application thereof | |
| CN105707627A (en) | Making method of raspberry enzyme beverage | |
| CN105901585A (en) | Red yeast rice and taro functional food for adjusting blood sugar and lipid and improving immunity | |
| CN110089651A (en) | A kind of production method of capsicum leaf enzyme beverage | |
| CN106119065B (en) | Hericium erinaceus and red date vinegar and preparation method and application thereof | |
| CN105725163B (en) | A kind of Lenlinus edodes black garlic sauce | |
| CN105602821B (en) | A kind of Lenlinus edodes A black garlic vinegar and a method for preparing the same | |
| CN106085789B (en) | Saffron and asparagus vinegar and preparation method and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160907 |