CN108576614A - A kind of preparation method of the red yeast rice duck wheat rich in function factor - Google Patents
A kind of preparation method of the red yeast rice duck wheat rich in function factor Download PDFInfo
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- CN108576614A CN108576614A CN201810372677.6A CN201810372677A CN108576614A CN 108576614 A CN108576614 A CN 108576614A CN 201810372677 A CN201810372677 A CN 201810372677A CN 108576614 A CN108576614 A CN 108576614A
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- Prior art keywords
- duck wheat
- red yeast
- yeast rice
- preparation
- spore
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Links
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- 235000014693 Fagopyrum tataricum Nutrition 0.000 title claims abstract description 82
- 229940026314 red yeast rice Drugs 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 48
- 230000004151 fermentation Effects 0.000 claims abstract description 48
- 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 claims abstract description 45
- 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 claims abstract description 45
- 229960004844 lovastatin Drugs 0.000 claims abstract description 45
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- 230000004913 activation Effects 0.000 claims description 6
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- 235000012054 meals Nutrition 0.000 claims description 6
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- 229920000742 Cotton Polymers 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 5
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- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
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- 229910000368 zinc sulfate Inorganic materials 0.000 description 4
- BNGXYYYYKUGPPF-UHFFFAOYSA-M (3-methylphenyl)methyl-triphenylphosphanium;chloride Chemical compound [Cl-].CC1=CC=CC(C[P+](C=2C=CC=CC=2)(C=2C=CC=CC=2)C=2C=CC=CC=2)=C1 BNGXYYYYKUGPPF-UHFFFAOYSA-M 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
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- OFOBLEOULBTSOW-UHFFFAOYSA-N Malonic acid Chemical compound OC(=O)CC(O)=O OFOBLEOULBTSOW-UHFFFAOYSA-N 0.000 description 2
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 2
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- 238000003556 assay Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
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- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
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- SOBHUZYZLFQYFK-UHFFFAOYSA-K trisodium;hydroxy-[[phosphonatomethyl(phosphonomethyl)amino]methyl]phosphinate Chemical compound [Na+].[Na+].[Na+].OP(O)(=O)CN(CP(O)([O-])=O)CP([O-])([O-])=O SOBHUZYZLFQYFK-UHFFFAOYSA-K 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
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- 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
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- 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
- 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
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- 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
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- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Mycology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
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- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
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Abstract
The present invention discloses a kind of preparation method of the red yeast rice duck wheat rich in function factor, and steps are as follows：(1) Spawn incubation；(2) the preparation of spore suspension；(3) prepared by red yeast rice conidia powder；(4) prepared by duck wheat culture medium；(5) one grade fermemtation seed；(6) second order fermentation seed；(7) red yeast rice duck wheat ferments：Lovastatin derivant is added to next stage fermentation tank in the second order fermentation seed that fresh duck wheat culture medium access inoculum concentration is 20 30%, is uniformly mixed, and 28 30 DEG C ferment 8 days, and 60 DEG C of drying are to get red yeast rice duck wheat.The fat-reducing effect of this method short preparation period, red yeast rice duck wheat made from this method has obtained significant raising, has abundant nutritive value and functional component, convenient, raciness.
Description
Technical field
The invention belongs to food processing technology field, the system of specifically a kind of red yeast rice duck wheat rich in the functional activity factor
Preparation Method.The contained functional activity factor includes bioflavonoid, Lovastatin etc..
Background technology
Traditional red yeast rice ferments mostly using cereal as raw material through being inoculated with Monascus.It is generated in Monascus fermentation process
Secondary metabolite Lovastatin is capable of the rate-limiting enzyme (HMG-CoA reductase) of specificity inhibition synthetic cholesterol, is had very strong
Reduction cholesterol, low-density lipoprotein (LDL) and promoted high-density lipoprotein (HDL), and then adjust human body blood fat the effect of.
Compared with other Western medicine statin substances, natural Lovastatin contained in red yeast rice has more safety；And with traditional Chinese patent medicine, fish
Oils, linolenic acids are compared, and are worked rapid, even better in therapeutic effect；Simultaneously have production cost it is low, it is convenient,
The advantages that having no toxic side effect becomes functional Monascus product focus of attention in the market.
Duck wheat is rich in the multiple functions active materials such as bioflavonoid, polyphenol, γ-aminobutyric acid, d-chiro-inositol, tool
There are the different physiological roles such as blood pressure lowering, hypoglycemic, anti-oxidant.Therefore drug, the food researched and developed as primary raw material using bitter buckwheat are continuous
It is seen in market, becomes the exploitation hot spot of nutritional health food.
It is inoculated with the manufactured red yeast rice duck wheat of Monascus fermentation by raw material of duck wheat, is rich in red yeast rice Lovastatin and duck wheat
The multiple functions active constituent such as bioflavonoid has the potentiality for developing more effective fat-reducing food, by consumer in the market
Pursue and favor.However, functional component content is generally relatively low in domestic existing red yeast rice bitter buckwheat product, effect advantage fails to fill
Fission is existing.Tracing it to its cause mainly has following two points, one is most products are red to solve using duck wheat and other raw materials compounding
Needed for koji fermentation the problem of carbon nitrogen source, cause duck wheat bioactive substance content in product relatively low；The second is being sent out as red yeast rice
One of the secondary metabolite that ferment is formed, Lovastatin content is influenced by fermentation process many factors, leads to its poor repeatability, nothing
Method realizes stable orientation enrichment.Patent CN201010130837.X discloses a kind of production method of monascus fermented tea, using biography
Technique of uniting and open solid state fermentation prepare tartary buckwheat tea, and not only labor intensity is big, but also final Lovastatin content is only
1.3mg/g.It is (multiple referring to CN103087893A, Cao Jinyi that Cao Jin preferably et al. discloses a kind of preparation method of composite coarse grains red yeast rice
The preparation and its influence to mature vinegar quality for closing coarse cereals red yeast rice, food engineering, 2015 (4) 48-52), the bitter buckwheat made is red
Lovastatin content is only 0.91mg/g in song, and flavones content does not clearly state.Patent CN105005110A discloses one kind
The preparation method and application of red yeast rice duck wheat functional food, the invention carry out liquid shaking bottle training using monascus as starting strain
It supports, liquid seeds expand culture, and bitter buckwheat solid ferments to obtain containing flavones, Lovastatin and monascorubin functional food,
Flavones, Lovastatin content are only 2-10mg/g, 0.5-5mg/g in the food, and luffing is larger.How to provide to greatest extent
On the basis of duck wheat original function ingredient, Lovastatin stabilization, efficiently concentrating during Fermentation Condition of Monascus spp are realized, to significantly
It is the technical issues of not yet solution at present to improve its fat-reducing effect.
Invention content
It is an object of the invention in place of overcome the deficiencies in the prior art, provide one kind cutting down him rich in bioflavonoid and Lip river
The red yeast rice duck wheat preparation method of the functional activities factor such as spit of fland, this method, for unique fermentation raw material, access monascus with duck wheat
Strain fermentation is realized orientation regulation and control, is formed rich by adding advantage carbon source and nitrogen source, Lovastatin derivant and fermentation assistant
The fat-reducing effect of red yeast rice duck wheat containing Lovastatin, flavones, red yeast rice duck wheat made from this method has obtained significant raising,
This method short preparation period has abundant nutritive value and functional component, convenient, raciness.
The technical solution adopted by the present invention to solve the technical problems is：
A kind of preparation method of the red yeast rice duck wheat rich in function factor, steps are as follows：
(1) Spawn incubation：Red yeast rice strain is inoculated in potato dextrose agar slant, 3-10 is cultivated at 28-32 DEG C
It, obtains slant strains；
(2) the preparation of spore suspension：Inclined-plane seed test tube adds sterile saline, and spore is scraped and is placed in triangular flask；Turn
0.5h~1h is placed on the shaking table of fast 200r/min, spore state is observed, after the complete activation of spore scatter, with sterile absorbent cotton
Spore liquid is filtered, filtrate is monospore suspension, and spore is finally diluted to concentration 106~107A/mL, obtains spore suspension；
(3) prepared by red yeast rice conidia powder：The rice cleaned up be crushed into 40 mesh sieve, immerse sodium citrate aqueous solution, lemon
The mass ratio of acid sodium aqueous solution and rice is 1:1, it is 4 to be dipped to pH, later high pressure steamed rice 30min, pressure 0.1-
0.15Mpa is cooled to 28-32 DEG C, drains, and the spore suspension that access inoculum concentration is 5-15% is uniformly mixed, 40-60 DEG C of drying
It is less than 5% to moisture, obtains red yeast rice conidia powder, refrigeration is spare；
(4) prepared by duck wheat culture medium：Duck wheat crushed 40 mesh sieve, and sodium citrate aqueous solution is added, and sodium citrate is water-soluble
The mass ratio of liquid and duck wheat is 1:1, it is 4 to be dipped to pH, is cooled to through high pressure steamed rice 30min, pressure 0.1-0.15Mpa
28-32 DEG C, drain, obtain duck wheat culture medium；
(5) one grade fermemtation seed：The red yeast rice conidia powder that inoculum concentration is 15-30%, ultrasonic wave are accessed into duck wheat culture medium
The time of processing, supersound process is 1-2min, frequency 10kHz, power 100-200W, and fermentation assistant, fermentation assistant is added
For 20% fructose of raw material duck wheat weight, 3% soy meal, is cultivated 4 days at 28-32 DEG C, obtain one grade fermemtation seed；
(6) second order fermentation seed：The one grade fermemtation seed that inoculum concentration is 15-30% is accessed in fresh duck wheat culture medium,
(5) remaining step, obtains second order fermentation seed with step；
(7) red yeast rice duck wheat ferments：Fresh duck wheat culture medium access inoculum concentration be the second order fermentation seed of 20-30% extremely
Next stage fermentation tank, and Lovastatin derivant is added, it is uniformly mixed, 28-30 DEG C ferments 8 days, and 60 DEG C of drying are to get red yeast rice hardship
Buckwheat；
Wherein, the step (5), (6), (7) cultivate during so that the water content of material is maintained at 40%-50% by adding water；
The step MgSO that (7) middle Lovastatin derivant is raw material duck wheat weight 0.5%-1%4, 0.5%-1% K2HPO4、
The ZnSO of 0.5%-1%4, 0.5%-1% trisodium citrates.
Moreover, (1) middle red yeast rice strain is purple Monascus to the step.
Moreover, (3), (4) middle sodium citrate aqueous solution is the sodium citrate aqueous solution that mass concentration is 0.3% to the step.
Moreover, (3), (4) mesohigh steamed rice is high steam processs to the step.
Moreover, the step (7) in the water added be physiological saline.
The advantages of present invention obtains and good effect are：
1, the method for the present invention substitutes traditional spore using the duck wheat of high steam processs as unique raw material using red yeast rice conidia powder
Sub- inoculating process is simultaneously handled through ultrasonic activation, by adding advantage carbon source and nitrogen source, Lovastatin derivant and fermentation assistant,
Using the acid-base property in 0.3% sodium citrate aqueous solution control culture medium, the water content of further control material is maintained at
40%-50% was constructed based on thalli growth process and Lovastatin building-up process in time and the continuous cycle being spatially separating
Zymotechnique finally realizes the stable orientation regulation and control of functional activity substance, forms the red yeast rice bitter buckwheat rich in Lovastatin, flavones
Wheat, wherein Lovastatin content reaches 12mg/g or more, flavones content reaches 22mg/g or more；This method short preparation period, should
The fat-reducing effect of red yeast rice duck wheat made from method has obtained significant raising, has abundant nutritive value and functional component,
Convenient, raciness.
2, the present invention proposes that substituting traditional spore using red yeast rice conidia powder connects for the problem of seed tradition cultivation cycle length
Kind technique effectively prevents the cumbersome problem of seed tradition training mode (Batch Culture spore is prepared more than 10d), improves simultaneously
Spore stability, spore have preferable dispersibility in material, avoid since the problem of causing vigor to decline of reuniting occurs.
3, the present invention was constructed based on thalli growth process and Lovastatin building-up process in time and the company being spatially separating
Continuous circulating fermentation process, two batch of seed Cyclic culture, seed still maintain higher vigor, fermentation process to stablize.Separate fermentation
Selection of time 4 days, this stage strain have higher vigor, have been obviously improved the vigor for moving into strain, are conducive to follow-up continuous hair
Ferment process stage, strain can keep higher vigor in Continuous Fermentation Processes, be conducive to Lovastatin accumulation, be circulating fermentation
The duration and lot stability of technique are laid a good foundation.If splitting time is more than 4 days, biomass declines, and bacterial activity reduces,
Lovastatin content is remarkably decreased.Red yeast rice duck wheat Lovastatin average content is directly inoculated with raising than spore shape, saves
Production cost significantly improves production efficiency.
4, in this method sodium citrate aqueous solution use mass concentration for 0.3% sodium citrate aqueous solution, in culture medium
Acid-base property can to microorganism grow have a significant impact, can influence thalline to utilization the rate of matrix, biomass growth rate, carefully
The configuration state of born of the same parents and the charge condition etc. of somatic cells film, while various enzyme activity in fermentation process are influenced, to influence to be metabolized
The variation of product and the stability of metabolite.In addition, during the fermentation, pH value can also cause permeability of cell membrane and
The variation of thalli morphology further influences thalline to the absorption of nutrient and the secretion process of metabolite.Monascus growth is suitable
PH is 4, by impregnating, so that material is in the environment that pH is 4, is conducive to monascus specie growth.
5, to using high steam processs after raw material pulverization process in this method, while realizing sterilizing, shallow lake is improved
Powder amount of cure is conducive to red yeast rice growth, is conducive to raw material and makes full use of.
6, this method using ultrasonication access red yeast rice conidia powder tartary buckwheat powder, on the one hand can activate spore by
Body starts spore serial reaction, shortens the spore germination time, improves seed vitality, even free single bacterium body, overcomes pair
The limitation that thalline produces and Lovastatin generates, to be conducive to the metabolism of thalline and the raising of product amount；On the other hand ultrasound
Wave processing can be such that fermentation broth viscosity reduces, and material mixing is uniform, is conducive to the transmission of oxygen and nutriment.At ultrasound
Reason, effectively increases Lovastatin content.
7, in this method the fructose of fermentation assistant, soy meal respectively as the high-quality carbon source of Monascus in fermentation process and nitrogen source
Replenishers, carbon source are played an important role with nitrogen source in the growth, metabolism of microorganism, because carbon source is provided needed for bacterial metabolism
The energy wanted, nitrogen are to constitute the important component of microbial cell nucleic acid and protein, therefore, in microorganism growth process
In the building-up process of metabolite, adds high-quality carbon source and promote growth with nitrogen source.
8, Lovastatin derivant addition magnesium sulfate, dipotassium hydrogen phosphate, zinc sulfate in this method, magnesium elements are as certain enzymes
Prothetic group or activator as certain enzymes of active constituent, Zn-ef ficiency, important work is played in enzymatic biosynthesis reaction
With to synthesis Lovastatin component have facilitation.Trisodium citrate is the important precursor substance of Lovastatin, Lovastatin
Biosynthetic process be since acetic acid and malonic acid, prompt Lovastatin biosynthesis important as precursors be short-chain fat
Acid effectively increases Lovastatin content by adding trisodium citrate.
9, keeping the skin wet as physiological saline in this method, water content are to influence one of Monascus growth key factor, because
Physiological saline should be supplemented in this fermentation process makes the water content of material be maintained at 40%-50%.
Specific implementation mode
The embodiment of the present invention is described in detail below, it should be noted that the present embodiment is narrative, is not limited
, protection scope of the present invention cannot be limited with this.
Raw material used in the present invention is unless otherwise specified conventional commercial product；Used in the present invention
Method is unless otherwise specified the conventional method of this field.
Embodiment 1
A kind of preparation method of the red yeast rice duck wheat rich in function factor, steps are as follows：
(1) Spawn incubation：Red yeast rice strain is inoculated in potato dextrose agar slant, cultivates 8 days, is obtained tiltedly at 28 DEG C
Face strain；
(2) preparation of spore suspension：Inclined-plane seed test tube adds sterile saline, and spore is scraped and is placed in triangular flask；
0.5h is placed on the shaking table of rotating speed 200r/min, spore state is observed, after the complete activation of spore scatter, with sterile absorbent cotton mistake
Spore liquid is filtered, filtrate is monospore suspension, and spore is finally diluted to concentration 106~107A/mL, obtains spore suspension；
(3) prepared by red yeast rice conidia powder：0.3 kilogram of the rice cleaned up be crushed into 40 mesh sieve, immersing mass concentration is
0.3% sodium citrate aqueous solution, 0.3 kilogram of sodium citrate aqueous solution, impregnate 12 hours to pH be 4,0.15MPa high pressure steamed rices
30min, 30 DEG C or so be cooled to, is drained, accessing the spore suspension of 30g, be uniformly mixed, 60 DEG C are dried to moisture and are less than
5%, 0.31 kilogram of red yeast rice conidia powder is obtained, refrigeration is spare；
(4) prepared by duck wheat culture medium：20 kilograms of duck wheats crushed 40 mesh sieve, and 20 kilograms of mass concentrations are added and are
0.3% sodium citrate aqueous solution, be soaked for a period of time to pH be 4,0.15MPa high pressure steamed rices 30min, be cooled to 30 DEG C or so,
It drains, obtains duck wheat culture medium, for use；
(5) one grade fermemtation seed：It takes and accesses 0.2 kilogram of red yeast rice conidia powder in 1 kilogram of duck wheat culture medium, at ultrasonic wave
1min (frequency 10kHz, power 100W) is managed, fermentation assistant is added：0.2 kilogram of fructose, 0.03 kilogram of soy meal, 28
It is cultivated 4 days at DEG C, obtains 1.1kg one grade fermemtation seeds；
(6) second order fermentation seed：By the one grade fermemtation seed of 1 kilogram of access in 5 kilograms of fresh duck wheat culture medium, remaining
Step obtains 6.6 kilograms of second order fermentation seed with (5).
(7) red yeast rice duck wheat ferments：Second order fermentation seed average mark is loaded in three next stage fermentation tanks, i.e., per tank
2.2 kilograms, then it is separately added into 10 kilograms of fresh duck wheat culture medium and Lovastatin derivant (0.1 kilogram of MgSO4, 0.1
Kilogram K2HPO4, 0.1 kilogram of ZnSO4, 0.1 kilogram of trisodium citrate), be uniformly mixed, 28 DEG C ferment 8 days, stir one daily
Secondary, 60 DEG C of drying are 19.2 kilograms total to get red yeast rice duck wheat.
Wherein, the water content of material is made to be maintained at 40%- by adding physiological saline during step (5), (6), (7) culture
50%.
(8) Lovastatin assay
1. fermented sample is handled
Fermented sample is milled and dried 40 mesh sieve, takes 0.5g in 50ml colorimetric cylinders, is arrived with 70% ethanol solution constant volume
50ml, 55 DEG C of water-baths extract 1h, primary every 20min concussions, are cooled to room temperature after water-bath, take 5ml extract liquor micro-filtrations.
2. UHPLC conditions：Chromatographic column title：ThermoScientificHypersilGOLD(100mm*2.1mm,1.9μ
M), mobile phase A is pure water, and Mobile phase B is acetonitrile, flow velocity 0.200ml/min, eluent gradient setting：0min, 5%B；1min,
5%B；8min, 95%B；15min, 95%B；15.01min 5%B；18min, 5%B.Column temperature：35 DEG C, Detection wavelength 238nm,
Sample size：2ul.
(9) flavones content measures：Aluminum nitrate colorimetric method
Functional component content under 1 both of which of table
Note：Control group is that duck wheat culture medium is directly inoculated with 20% spore suspension, and 28 DEG C ferment 8 days, 60 DEG C of drying
From table 1 it follows that Lovastatin content improves significantly, flavones content improves a little it can be seen that side of the present invention
Method effectively improves bacterial activity, promotes Lovastatin stabilization, efficiently synthesizes, while retaining flavone component to greatest extent.
Embodiment 2
A kind of preparation method of the red yeast rice duck wheat rich in function factor, steps are as follows：
(1) Spawn incubation：Red yeast rice strain is inoculated in potato dextrose agar slant, cultivates 5 days, is obtained tiltedly at 32 DEG C
Face strain；
(2) preparation of spore suspension：Inclined-plane seed test tube adds sterile saline, and spore is scraped and is placed in triangular flask；
0.5h is placed on the shaking table of rotating speed 200r/min, spore state is observed, after the complete activation of spore scatter, with sterile absorbent cotton mistake
Spore liquid is filtered, filtrate is monospore suspension, and spore is finally diluted to concentration 106~107A/mL, obtains spore suspension；
(3) prepared by red yeast rice conidia powder：0.1 kilogram of the rice cleaned up be crushed into 40 mesh sieve, immersing mass concentration is
0.3% sodium citrate aqueous solution, 0.1 kilogram of sodium citrate aqueous solution, impregnate 10 hours to pH be 4,0.1MPa high pressure steamed rices
30min, 30 DEG C or so be cooled to, is drained, accessing the spore suspension of 15g, be uniformly mixed, 50 DEG C are dried to moisture and are less than
5%, 0.12 kilogram of red yeast rice conidia powder is obtained, refrigeration is spare；
(4) prepared by duck wheat culture medium：1.7 kilograms of duck wheats crushed 40 mesh sieve, and 1.7 kilograms of mass concentrations are added and are
0.3% sodium citrate aqueous solution, which is soaked for a period of time to pH, to be 4,0.1MPa high pressure steamed rices 30min, is cooled to 30 DEG C or so, drip
It is dry, duck wheat culture medium is obtained, it is spare.
(5) one grade fermemtation seed：0.06 kilogram of red yeast rice conidia powder, ultrasonic wave are accessed in 0.2 kilogram of duck wheat culture medium
It handles 2 minutes (frequency 10kHz, power 200W), 0.04 kilogram of fructose of addition, 0.006 kilogram of soy meal, at 30 DEG C
Culture 4 days, obtains 0.18 kilogram of one grade fermemtation seed
(6) second order fermentation seed：0.18 kilogram of one grade fermemtation seed is accessed in 0.6 kilogram of fresh duck wheat culture medium,
Remaining step obtains 0.75 kilogram of second order fermentation seed with 1 (5)
(7) red yeast rice duck wheat ferments：2.5 kilograms of fresh duck wheat culture mediums access 0.75 kilogram of second order fermentation seed extremely
Next stage fermentation tank, and 0.025 kilogram of MgSO is added4, 0.025 kilogram of K2HPO4, 0.025 kilogram of ZnSO4, it is 0.025 public
Jin trisodium citrate, is uniformly mixed, and 28 DEG C ferment 8 days, and 60 DEG C of drying are to get 1.6 kilograms of red yeast rice duck wheat
Wherein the water content of material is set to be maintained at 40%-50% by adding physiological saline during (5), (6), (7) culture.
(8) Lovastatin content assaying method is the same as embodiment 1
(9) flavones content measures：Aluminum nitrate colorimetric method
Functional component content under 2 both of which of table
| Training method | Lovastatin content | Flavones content |
| Control group | 7.5mg/g | 21mg/g |
| Experimental group | 12.9mg/g | 22mg/g |
Note：Control group is that duck wheat culture medium is directly inoculated with 20% spore suspension, and 28 DEG C ferment 8 days, 60 DEG C of drying
From Table 2, it can be seen that Lovastatin content improves significantly, flavones content improves a little it can be seen that side of the present invention
Method effectively improves bacterial activity, promotes Lovastatin stabilization, efficiently synthesizes, while retaining flavone component to greatest extent.
Embodiment 3
A kind of preparation method of the red yeast rice duck wheat rich in function factor, steps are as follows：
(1) Spawn incubation：Red yeast rice strain is inoculated in potato dextrose agar slant, cultivates 10 days, obtains at 28 DEG C
Slant strains；
(2) preparation of spore suspension：Inclined-plane seed test tube adds sterile saline, and spore is scraped and is placed in triangular flask；
0.5h~1h is placed on the shaking table of rotating speed 200r/min, is observed spore state and is used sterile absorbent after the complete activation of spore scatter
Cotton filters spore liquid, and filtrate is monospore suspension, and spore is finally diluted to concentration 106~107A/mL, obtains spore suspension；
(3) prepared by red yeast rice conidia powder：Clean up 0.2 kilogram of rice be crushed into 40 mesh sieve, immersing mass concentration is
0.3% sodium citrate aqueous solution, 0.2 kilogram of sodium citrate aqueous solution, impregnate 10 hours to pH be 4,0.1MPa high pressure steamed rices
30min, 30 DEG C or so be cooled to, is drained, accessing the spore suspension of 40g, uniformly mixed 40 DEG C are dried to moisture and are less than
5%, 0.22 kilogram of red yeast rice conidia powder is obtained, refrigeration is spare；
(4) prepared by duck wheat culture medium：4 kilograms of duck wheats crushed 40 mesh sieve, and it is 0.3% that 4 kilograms of mass concentrations, which are added,
It is 4 that sodium citrate aqueous solution, which is soaked for a period of time to pH, through steamed rice 30min, pressure 0.1-0.15Mpa, is cooled to 30 DEG C of left sides
The right side drains, and obtains duck wheat culture medium.
(5) one grade fermemtation seed：0.15 kilogram of red yeast rice conidia powder, ultrasonic wave are accessed in 0.5 kilogram of duck wheat culture medium
1min (frequency 10kHz, power 120W) is handled, 0.1 kilogram of fructose, 0.015 kilogram of soy meal is added, is trained at 30 DEG C
It supports 4 days, obtains 0.45 kilogram of one grade fermemtation seed.
(6) second order fermentation seed：0.45 kilogram of one grade fermemtation seed is accessed in 1.5 kilograms of fresh duck wheat culture mediums,
Remaining step obtains 1.3 kilograms of second order fermentation seed with (5).
(7) red yeast rice duck wheat ferments：4.3 kilograms of fresh duck wheat culture mediums access 1.3 kilograms of second order fermentation seed extremely
Next stage fermentation tank, and 0.04 kilogram of MgSO is added4, 0.04 kilogram of K2HPO4, 0.04 kilogram of ZnSO4, 0.04 kilogram of lemon
Lemon acid trisodium is uniformly mixed, and 28 DEG C ferment 8 days, and 60 DEG C of drying are to get 3.5 kilograms of red yeast rice duck wheat.
Wherein the water content of material is set to be maintained at 40%-50% by adding physiological saline during (5), (6), (7) culture.
(8) Lovastatin content assaying method is the same as embodiment 1.
(9) flavones content measures：Aluminum nitrate colorimetric method.
Functional component content under 3 both of which of table
| Training method | Lovastatin content | Flavones content |
| Control group | 8.1mg/g | 20mg/g |
| Experimental group | 13.5mg/g | 23mg/g |
Note：Control group is that duck wheat culture medium is directly inoculated with 20% spore suspension, and 28 DEG C ferment 8 days, 60 DEG C of drying.
From table 3 it is observed that Lovastatin content improves significantly, flavones content improves a little it can be seen that side of the present invention
Method effectively improves bacterial activity, promotes Lovastatin stabilization, efficiently synthesizes, while retaining flavone component to greatest extent.
Claims (5)
1. a kind of preparation method of the red yeast rice duck wheat rich in function factor, it is characterised in that：Steps are as follows：
(1) Spawn incubation：Red yeast rice strain is inoculated in potato dextrose agar slant, cultivates 3-10 days, obtains at 28-32 DEG C
Slant strains；
(2) the preparation of spore suspension：Inclined-plane seed test tube adds sterile saline, and spore is scraped and is placed in triangular flask；Rotating speed
0.5h~1h is placed on the shaking table of 200r/min, spore state is observed, after the complete activation of spore scatter, with sterile absorbent cotton mistake
Spore liquid is filtered, filtrate is monospore suspension, and spore is finally diluted to concentration 106~107A/mL, obtains spore suspension；
(3) prepared by red yeast rice conidia powder：The rice cleaned up be crushed into 40 mesh sieve, immerse sodium citrate aqueous solution, sodium citrate
The mass ratio of aqueous solution and rice is 1:1, it is 4 to be dipped to pH, later high pressure steamed rice 30min, pressure 0.1-0.15Mpa, drop
Temperature to 28-32 DEG C, drain, access inoculum concentration be 5-15% spore suspension, be uniformly mixed, 40-60 DEG C is dried to moisture
Less than 5%, red yeast rice conidia powder is obtained, refrigeration is spare；
(4) prepared by duck wheat culture medium：Duck wheat crushed 40 mesh sieve, be added sodium citrate aqueous solution, sodium citrate aqueous solution with
The mass ratio of duck wheat is 1:1, it is 4 to be dipped to pH, and 28-32 is cooled to through high pressure steamed rice 30min, pressure 0.1-0.15Mpa
DEG C, drain, obtain duck wheat culture medium；
(5) one grade fermemtation seed：Inoculum concentration is accessed into duck wheat culture medium for the red yeast rice conidia powder of 15-30%, at ultrasonic wave
The time of reason, supersound process is 1-2min, frequency 10kHz, power 100-200W, fermentation assistant is added, fermentation assistant is
20% fructose of raw material duck wheat weight, 3% soy meal are cultivated 4 days at 28-32 DEG C, obtain one grade fermemtation seed；
(6) second order fermentation seed：The one grade fermemtation seed that inoculum concentration is 15-30% is accessed in fresh duck wheat culture medium, remaining step
Suddenly (5) with step, second order fermentation seed is obtained；
(7) red yeast rice duck wheat ferments：The second order fermentation seed that fresh duck wheat culture medium access inoculum concentration is 20-30% is to next
Grade fermentation tank, and Lovastatin derivant is added, it is uniformly mixed, 28-30 DEG C ferments 8 days, and 60 DEG C of drying are to get red yeast rice bitter buckwheat
Wheat；
Wherein, the step (5), (6), (7) cultivate during so that the water content of material is maintained at 40%-50% by adding water；It is described
The step MgSO that (7) middle Lovastatin derivant is raw material duck wheat weight 0.5%-1%4, 0.5%-1% K2HPO4、
The ZnSO of 0.5%-1%4, 0.5%-1% trisodium citrates.
2. the preparation method of red yeast rice duck wheat according to claim 1, it is characterised in that：The step (1) in red yeast rice strain
For purple Monascus.
3. the preparation method of red yeast rice duck wheat according to claim 1, it is characterised in that：The step (3), (4) in lemon
Acid sodium aqueous solution is the sodium citrate aqueous solution that mass concentration is 0.3%.
4. the preparation method of red yeast rice duck wheat according to claim 1, it is characterised in that：The step (3), (4) mesohigh
Steamed rice is high steam processs.
5. the preparation method of red yeast rice duck wheat according to any one of claims 1 to 4, it is characterised in that：The step is (7)
In the water added be physiological saline.
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| CN109517740A (en) * | 2018-12-05 | 2019-03-26 | 广东天益生物科技有限公司 | One plant of monascus parpureus Went mutagenic fungi and a kind of water-solubility function red yeast rice and its preparation method and application |
| CN109619546A (en) * | 2019-01-29 | 2019-04-16 | 薛春生 | A kind of red yeast rice four preparation methods |
| CN110876456A (en) * | 2019-09-23 | 2020-03-13 | 枣庄学院 | Self-heating vacuum low-temperature prepared meat and preparation method thereof |
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| CN109619546A (en) * | 2019-01-29 | 2019-04-16 | 薛春生 | A kind of red yeast rice four preparation methods |
| CN110876456A (en) * | 2019-09-23 | 2020-03-13 | 枣庄学院 | Self-heating vacuum low-temperature prepared meat and preparation method thereof |
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