CN106942751A - The method that soluble dietary fiber and haematochrome are produced using starchiness slag - Google Patents
The method that soluble dietary fiber and haematochrome are produced using starchiness slag Download PDFInfo
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- 239000002893 slag Substances 0.000 title claims abstract description 94
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 20
- 239000012530 fluid Substances 0.000 claims abstract description 28
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 15
- 239000001963 growth medium Substances 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 235000013305 food Nutrition 0.000 claims description 16
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- 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 claims description 12
- 239000008103 glucose Substances 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 244000061456 Solanum tuberosum Species 0.000 claims description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 7
- 239000002054 inoculum Substances 0.000 claims description 7
- 241001560086 Pachyrhizus Species 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 244000017020 Ipomoea batatas Species 0.000 claims description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 4
- 230000029087 digestion Effects 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 2
- 235000020191 long-life milk Nutrition 0.000 claims description 2
- 235000013365 dairy product Nutrition 0.000 claims 1
- 241000894006 Bacteria Species 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 239000002932 luster Substances 0.000 description 6
- 239000002699 waste material Substances 0.000 description 5
- 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 4
- 239000000835 fiber Substances 0.000 description 4
- 235000020130 leben Nutrition 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
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- 235000021001 fermented dairy product Nutrition 0.000 description 3
- 239000002609 medium Substances 0.000 description 3
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- 210000004080 milk Anatomy 0.000 description 3
- 239000012088 reference solution Substances 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 244000215747 Pachyrhizus erosus Species 0.000 description 2
- 235000001591 Pachyrhizus erosus Nutrition 0.000 description 2
- 235000018669 Pachyrhizus tuberosus Nutrition 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000002864 food coloring agent Nutrition 0.000 description 2
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- 238000012986 modification Methods 0.000 description 2
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- 230000002265 prevention Effects 0.000 description 2
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- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
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- 241000196324 Embryophyta Species 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000031003 Monascus ruber Species 0.000 description 1
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- 241000233805 Phoenix Species 0.000 description 1
- 241000219873 Vicia Species 0.000 description 1
- 235000020167 acidified milk Nutrition 0.000 description 1
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- 230000001580 bacterial effect Effects 0.000 description 1
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- 230000002526 effect on cardiovascular system Effects 0.000 description 1
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- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
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- 235000013373 food additive Nutrition 0.000 description 1
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- 239000000463 material Substances 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- VIKNJXKGJWUCNN-XGXHKTLJSA-N norethisterone Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 VIKNJXKGJWUCNN-XGXHKTLJSA-N 0.000 description 1
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- 235000021251 pulses Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 235000019983 sodium metaphosphate Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
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- 238000012360 testing method Methods 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/145—Fungal isolates
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
Abstract
A kind of method that the present invention provides utilization starchiness slag production haematochrome and soluble dietary fiber, including step：(1) actication of culture：The monascus specie for the production haematochrome that inclined-plane is preserved is seeded in the PDA culture medium sterilized, is cultivated 3~5 days at a temperature of 27~30 DEG C, is obtained activated spawn；(2) preparation of seed liquor：Activated spawn is seeded in the liquid PDA culture medium sterilized, is placed in 27~30 DEG C of shaking table cultures 4~6 days, obtain seed liquor；(3) ferment：Seed liquor is seeded in treated starchiness slag, is cultivated in the shaking table being placed in, obtains starchiness slag zymotic fluid.The starchiness slag that the present invention is largely discarded by the use of the monascus for producing haematochrome as fermented bacterium to ferment, with the starchiness slag phase ratio that do not ferment, had not only generated haematochrome but also had improved the content of its soluble dietary fiber.
Description
Technical field
The invention belongs to technical field of food biotechnology, and in particular to a kind of to produce dietary fiber by fermenting raw materials of starch
Method.
Background technology
Counted according to FAO (Food and Agriculture Organization of the United Nation), Chinese potato planting area annual production more than 85,000,000 mu breaks through 72,000,000
Ton.Starchiness slag mainly includes pachyrhizus slag, potato residues, sweet potato waste etc., is in production processes such as farina, starch from sweet potato
In, a kind of main component of generation is the accessory substance of water, cell fragment and remaining starch particle.Fresh potato fecula water content
Up to 90%, carry disease germs certainly up to 33 kinds, be difficult storage, putrid and deteriorated rear generation stench causes environmental pollution.The cost if drying
It is too high, increase business burden, burial processing is done usually as feed or as waste residue.Nutrition is enriched very much in starchiness slag, rich
Starch-containing, dietary fiber (vitamin, hemicellulose) and pectin etc..Wherein dietary fiber is as the seventh-largest nutrient, to human body
Health has very many effects, for example, can delay hungry so as to play a part of fat-reducing, reduce cholesterol prevention of cardiovascular
Effect of disease etc..At present, food research and manufacture field are to improve soluble dietary by methods such as physics, chemistry mostly
Fiber.Such as what beautiful phoenix, chivalrous grade (《Food and fermentation industries》,2010(11):189-193) six are combined using L-AA
Sodium metaphosphate extraction prepares potato residues water-soluble dietary fiber, and the maximum output of water-soluble dietary fiber is up to 43.4%.
Starchy material produces haematochrome as the fermentation medium of monascus, and haematochrome can be used as natural food
Additive and color stabilizer, act on natural anticorrosion and improve food color, and nontoxic.Entered using starchiness slag
Row fermentation, can bring more Multi benefit for enterprise, solve starchiness slag and be difficult by, and waste of resource pollutes the problem of environment.Such as
How the starchiness dregs food received by people is obtained, be the very meaningful research topic in this area.
The content of the invention
The weak point existed for this area, starchiness slag production haematochrome is utilized the purpose of the present invention is to propose to one kind
With the method for soluble dietary fiber.
The technical scheme for realizing above-mentioned purpose of the present invention is：
A kind of method of utilization starchiness slag production haematochrome and soluble dietary fiber, including step：
(1) actication of culture：The monascus specie for the production haematochrome that inclined-plane is preserved is seeded to the PDA culture medium sterilized
In (solid), cultivated 3-5 days at a temperature of 27~30 DEG C, obtain activated spawn；
(2) preparation of seed liquor：Activated spawn in step (1) is seeded in the liquid PDA culture medium sterilized, connect
Kind of amount is 0.02%~0.04% (volume ratio), is placed in 27~30 DEG C of shaking table cultures 4~6 days, obtains seed liquor；
(3) ferment：The seed liquor prepared in step (2) is seeded in treated starchiness slag, shaking table is placed in
Middle culture, obtains starchiness slag zymotic fluid.
Wherein, the formula of PDA culture medium is：100 grams of potato, 10 grams of glucose, 15 grams of agar, the milli of running water 1000
Rise.The formula of PDA liquid medium is：100 grams of potato, 10 grams of glucose, 1000 milliliters of running water.According to prior art
Solid or fluid nutrient medium is made in method.
Wherein, described starchiness slag is the one or more in pachyrhizus slag, potato residues, sweet potato waste, is producing starch
Remaining solid slag afterwards.
Wherein, described starchiness slag crosses grit number for 70~90 mesh.
Wherein, the processing mode of starchiness slag is in described step (3)：Starchiness slag adds water, starchiness slag and water
Mass ratio be 1:1.3~1:1.5, then thermophilic digestion, boiling temperature is 110 DEG C；Digestion time is 12~20min.
Further, boiling after glucose is added in starchiness slag, the addition of glucose is starchiness slag amount
5%~7%.
The concentration that seed liquor is made by step (2) is 1 × 106~1 × 107CFU/ml。
Wherein, inoculum concentration is 4%~6% in described step (3).
Wherein, fermentation temperature is 28~29 DEG C in described step (3)；Fermentation time is 5~7 days.
Further, starchiness slag zymotic fluid step (3) obtained is after drying process, for substituting or partly replacing
Wheaten food is made for flour, the Flour product rich in soluble dietary fiber is made；Or be added directly into sterilized milk and be made as acidified milk
The zymotic fluid of product, makes the leben rich in dietary fiber.
The beneficial effects of the present invention are：
The starchiness slag that the present invention is largely discarded by the use of the monascus for producing haematochrome as fermented bacterium to ferment, with not sending out
Ferment starchiness slag phase ratio, had not only generated haematochrome but also had improved the content of its soluble dietary fiber.The haematochrome of generation can be with
Color and luster of the starchiness slag in the food being processed into is improved, extends the shelf-life of food, increases the temptation of food, soluble dietary
The increase of fiber content, adds the trophic function of starchiness slag, has in the food being processed into health important
Effect, pre- preventing obesity reduces the generation of cholesterol prevention of cardiovascular disease, can liked by consumer, increases food enterprise
Competitiveness.
The present invention carries out the nutritive value that fermentation adds starchiness slag, the increasing of haematochrome to starchiness slag using monascus
Plus, the color and luster of starchiness slag can also be improved, the increase of soluble dietary fibre content can effectively prevent human body hypertension, the heart
The angiocardiopathies such as popular name for, fermentation condition is gentle, simple to operate, low cost, is conducive to food enterprise to develop into food
Go, it is possible to reduce the discarded waste of starchiness slag, play a part of protecting resources conservation environment.
Embodiment
Following examples are used to illustrate the present invention, but are not limited to the scope of the present invention.
Monascus ruber (Monascus.anka) bacterial strain used is purchased from China General Microbiological culture presevation administrative center
(CGMCC), preserving number 3.4811.
In embodiment, unless otherwise specified, used method is the conventional method in this area.Test example
To produce remaining pachyrhizus slag after starch, (yam bean, pulse family yam bean belongs to the starchiness slag that the present embodiment is used, wild vetch sheet
Plant), smashed with soy bean milk making machine, filter after its water content be 85%, cross 70 mesh sieves it is standby.
(1) actication of culture：The monascus specie for the production haematochrome that inclined-plane is preserved is seeded to the PDA culture medium sterilized
In, cultivated 3 days at a temperature of 29 DEG C, obtain activated spawn；
(2) preparation of seed liquor：Activated spawn in step (1) is seeded in the liquid PDA culture medium sterilized, connect
The amount of kind is 0.02% (volume ratio), and shaking table culture 4 days, obtain seed liquor at a temperature of being placed in 29 DEG C；
(3) ferment：Starchiness slag addition water and glucose, 110 DEG C of boiling 15min, based on the quality of starchiness slag, grape
Sugared addition is 5%.
The seed liquor prepared in step (2) is seeded in treated starchiness slag, inoculum concentration is 4%；It is placed in
In 28 DEG C of shaking tables.
In step (3), water and starchiness slag mass ratio 1：When 1, fermentation stage cannot see that red generation.Through experiment ratio
Compared with water and starchiness slag mass ratio (1.3~1.5)：1 can reach better effects.
Water and starchiness slag mass ratio 1.4：1 was fermented, and does not have color change in a few days ago zymotic fluid, from the 3rd~4 day
Red appearance is begun with, when fermentation time was more than 7 days, zymotic fluid rubicundity black, after zymotic fluid color and luster now is unfavorable for
Phase is applied.It is thus determined that fermentation is advisable for 5~7 days.
Embodiment 1
The starchiness slag that the present embodiment is used for production starch after remaining pachyrhizus slag, smashed with soy bean milk making machine, filter after its
Water content is 85%, and soluble dietary fibre content is 0.0173g/g, crosses 70 mesh sieves standby.
(1) actication of culture：The monascus specie for the production haematochrome that inclined-plane is preserved is seeded to the PDA culture medium sterilized
In, cultivated 3 days at a temperature of 29 DEG C, obtain activated spawn；
(2) preparation of seed liquor：Activated spawn in step (1) is seeded in the liquid PDA culture medium sterilized, connect
Kind of amount is 0.02%, is placed in 29 DEG C of shaking table cultures 4 days, obtains seed liquor, concentration is 6 × 106CFU/ml。
(3) ferment：Starchiness slag adds water and glucose, and starchiness slag is 1 with water quality ratio:1.3, glucose addition
For 5%, then 110 DEG C of boiling 15min.
The seed liquor prepared in step (2) is seeded in the starchiness slag after boiling, inoculum concentration is 4%；It is placed in 28
DEG C shaking table culture 5 days, obtains starchiness slag zymotic fluid.
It is 0.0173g/ that soluble dietary fibre content in starchiness slag is measured with enzymatic gravimetric method (GB 5009.88-2014)
G, the present invention is fermented using monascus to starchiness slag, improves the amount of starchiness slag soluble dietary fiber, and gained forms sediment
Soluble dietary fibre content is 0.0250g/g in silty slag zymotic fluid, improves 45%.
Reference solution is made with 70% ethanol after obtained starchiness slag zymotic fluid centrifugation, spectrophotometer is used under 505nm
Absorbance is surveyed, color value is computed for 3.44U/ml, improves the color and luster of starchiness slag, be conducive to starchiness slag to apply in food
Go.
The processing and utilization of zymotic fluid：The starchiness slag zymotic fluid that step (3) is obtained is dried, according to volume ratio 1：2 add
It is added in flour, makes the Flour product rich in soluble dietary fiber.
The starchiness slag zymotic fluid that step (3) is obtained is used directly to cook the zymotic fluid of fermented dairy product, according to volume ratio
1：5 are added in milk, and the leben rich in dietary fiber is obtained after fermentation.
Embodiment 2：
The starchiness slag that the present embodiment is used is produces remaining pachyrhizus slag after starch, and its water content is 86%, crosses 80 mesh
Sieve is standby.
(1) actication of culture：The monascus specie for the production haematochrome that inclined-plane is preserved is seeded to the PDA culture medium sterilized
In, cultivated 3 days at 29 DEG C, obtain activated spawn；
(2) preparation of seed liquor：Activated spawn in step (1) is seeded in the liquid PDA culture medium sterilized, connect
Kind of amount is 0.02%, is placed in 29 DEG C of shaking table cultures 4 days, obtains seed liquor；
(3) ferment：Starchiness slag adds water and glucose, and starchiness slag is 1 with water quality ratio:1.4, glucose addition
For 6%, then 110 DEG C of boiling 15min；
It is 5 × 10 by the concentration prepared in step (2)6CFU/ml seed liquor is seeded to after boiling in starchiness slag,
Inoculum concentration is 5%, shaking table culture 6 days at a temperature of being placed in 28.5 DEG C, obtains starchiness slag zymotic fluid；
It is 0.0247g/ that soluble dietary fibre content in starchiness slag is measured with enzymatic gravimetric method (GB 5009.88-2014)
G, is 0.0363g/ with soluble dietary fibre content in starchiness slag zymotic fluid obtained by monascus is fermented to starchiness slag
G, improves 47%.
Reference solution is made with 70% ethanol after obtained starchiness slag zymotic fluid centrifugation, spectrophotometer is used under 505nm
Absorbance is surveyed, color value is computed for 3.84U/ml, improves the color and luster of starchiness slag, be conducive to starchiness slag to apply in food
Go.
The processing and utilization of zymotic fluid：Face will be added to after the starchiness slag zymotic fluid drying process obtained in step (3)
In powder, the Flour product rich in soluble dietary fiber is made；Or it is used directly to cook the zymotic fluid of fermented dairy product, obtain being rich in meals
Eat the leben of fiber.
Embodiment 3：
The starchiness slag that the present embodiment is used is produces remaining potato residues after starch, and its water content is 87%, crosses 90
Mesh sieve is standby.
(1) actication of culture：The monascus specie for the production haematochrome that inclined-plane is preserved is seeded to the PDA culture medium sterilized
In, cultivated 3 days at 29 DEG C, obtain activated spawn；
(2) preparation of seed liquor：Activated spawn in step (1) is seeded in the liquid PDA culture medium sterilized, connect
Kind of amount is 0.02%, is placed in 29 DEG C of shaking table cultures 4 days, obtains seed liquor；
(3) ferment：Starchiness slag adds water and glucose, and starchiness slag is 1 with water quality ratio:1.5, glucose addition
For 6%, then 110 DEG C of boiling 15min,
It is 1 × 10 by the concentration prepared in step (2)6CFU/ml seed liquor is seeded in the starchiness after boiling,
Inoculum concentration is 6%, is placed at a temperature of 29 DEG C, shaking table culture 7 days, obtains starchiness slag zymotic fluid.
It is 0.0204g/ that soluble dietary fibre content in starchiness slag is measured with enzymatic gravimetric method (GB 5009.88-2014)
G, is 0.0302g/ with soluble dietary fibre content in starchiness slag zymotic fluid obtained by monascus is fermented to starchiness slag
G, improves 48%.
Reference solution is made with 70% ethanol after obtained starchiness slag zymotic fluid centrifugation, spectrophotometer is used under 505nm
Absorbance is surveyed, color value is computed for 3.17U/ml, improves the color and luster of starchiness slag.
The processing and utilization of zymotic fluid：Face will be added to after the starchiness slag zymotic fluid drying process obtained in step (3)
In powder, make the Flour product rich in soluble dietary fiber or be used directly to cook the zymotic fluid of fermented dairy product, obtain being rich in meals
Eat the leben of fiber.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (8)
1. a kind of method of utilization starchiness slag production haematochrome and soluble dietary fiber, it is characterised in that including step：
(1) actication of culture：The monascus specie for the production haematochrome that inclined-plane is preserved is seeded in the PDA culture medium sterilized,
Cultivated 3~5 days at a temperature of 27~30 DEG C, obtain activated spawn；
(2) preparation of seed liquor：Activated spawn in step (1) is seeded in the liquid PDA culture medium sterilized, inoculum concentration
For 0.02%~0.04% (v/v), shaking table culture 4~6 days, obtain seed liquor at a temperature of being placed in 27~30 DEG C；
(3) ferment：The seed liquor prepared in step (2) is seeded in treated starchiness slag, is placed in shaking table and trains
Support, obtain starchiness slag zymotic fluid.
2. according to the method described in claim 1, it is characterised in that described starchiness slag is pachyrhizus slag, potato residues, Ipomoea batatas
One or more in slag, are remaining solid slags after producing starch.
3. according to the method described in claim 1, it is characterised in that described starchiness slag crosses grit number for 70~90 mesh.
4. according to the method described in claim 1, it is characterised in that the processing mode of starchiness slag is in described step (3)：
The mass ratio of starchiness slag addition water, starchiness slag and water is 1:1.3~1:1.5, then thermophilic digestion, boiling temperature is 110
℃；Digestion time is 12~20min.
5. according to the method described in claim 1, it is characterised in that in described step (3), grape is added in starchiness slag
Boiling after sugar, the addition of glucose is the 5%-7% of starchiness slag amount.
6. according to the method described in claim 1, it is characterised in that in described step (3) inoculum concentration by volume for 4%~
6%.
7. according to the method described in claim 1, it is characterised in that fermentation temperature is 28~29 DEG C in described step (3)；Hair
The ferment time is 5~7 days.
8. the method according to any one of claim 1~7, it is characterised in that the starchiness slag for obtaining step (3) ferments
Wheaten food is made for substituting or partly substituting flour after drying process in liquid；Or it is added directly into preparation fermentation in sterilized milk
Dairy products.
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