CN108611223A - A kind of red yeast rice purple sweet potato liquor and its brewing method rich in acid Monacolin K - Google Patents
A kind of red yeast rice purple sweet potato liquor and its brewing method rich in acid Monacolin K Download PDFInfo
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Abstract
The invention discloses a kind of red yeast rice purple sweet potato liquors and its brewing method rich in acid Monacolin K, using purple sweet potato as raw material, after gelatinization pretreatment and liquefaction, saccharification, saccharomyces cerevisiae and 10% special high Monacolin K red yeast rice and 0.01% niacin is added, carries out alcoholic fermentation and red koji fermentation and is made.In red yeast rice purple sweet potato liquor produced by the present invention, citrinin is not detected than high 1 times of common red yeast rice purple sweet potato liquor or more in the content of acid Monacolin K, and anthocyanidin property is more stable, thus improves the healthy nutritive value of red yeast rice purple sweet potato liquor.
Description
Technical field
The invention belongs to field of food more particularly to a kind of red yeast rice purple sweet potato liquor and its brewing methods.
Background technology
For red yeast rice in Ancient Times in China with regard on the books, the tunning of red yeast rice contains several functions composition, such as：
Monacolin K, monascorubin and GABA etc. can treat cardiovascular and cerebrovascular disease, anti-inflammatory, anticancer etc..Monacolin K are cities
Common blood lipid-lowering medicine on face can pass through the rate-limiting enzyme of inhibition cholesterol biosynthesis approach（HMG-CoA reductase）To inhibit people
Internal cholesterol biosynthesis.Monacolin K are not readily dissolved in water, petroleum ether, n-hexane, are soluble in methanol, ethyl alcohol, acetone, benzene
With the organic solvents such as chloroform, there are the lactone formula of closed loop and two kinds of structures of acid of open loop.Some researches show that really rise in human body
That inhibit HMG-CoA reductase effect is the Monacolin K of acid structure.
Contain abundant anthocyanidin in purple sweet potato, and anthocyanidin is generally acknowledged strong antioxidant, can remove human body
Interior free radical, additionally it is possible to protect the blood vessel of human body, prevent cardiovascular and cerebrovascular disease, protect liver, can also be used as tumor suppression
Agent and radiation protective, anthocyanidin are pursued due to its powerful disease prevention and cure function by global.Purple sweet potato liquor is used as and is rich in
The food of anthocyanidin, it is very extensive as the application prospect of health products, but the anthocyanidin stability in purple sweet potato liquor is insufficient, very greatly
The gloss and nutritive value of purple sweet potato liquor are affected in degree.
Special high Monacolin K red yeast rice is added in the present invention in the brewing process of red yeast rice purple sweet potato liquor, and first in fermentation
Niacin is added in phase, on the one hand purple sweet potato can be made to ferment so more thorough, color and luster is evenly；On the other hand it can enhance red yeast rice purple sweet potato
In wine the effect of Monacolin K, and promote the stability of its anthocyanidin.Therefore, invention significantly improves red yeast rice purple sweet potato liquors
Healthy nutritive value.
The red monascus of the present invention（Monascus ruber）It is micro- to be deposited in China on the 28th in August in 2015 by FG-8
Biological inoculum preservation administration committee common micro-organisms center, address：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, preservation are compiled
Number it is：CGMCC NO. 11277.And red monascus FG-8 patent name " a kind of red yeast rice rich in GABA and
Preparation method "（Application number：201510594397.6 ）Middle disclosure.
Invention content
The purpose of the present invention is to provide a kind of red yeast rice purple sweet potato liquors and its brewing method rich in acid Monacolin K.
The present invention improves the healthy nutritive value of purple sweet potato liquor, is remarkably improved the surcharge and economic benefit of purple sweet potato liquor, has very
Good application foreground.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of red yeast rice purple sweet potato liquor rich in acid Monacolin K, in the red yeast rice purple sweet potato liquor, acid Monacolin K's
Citrinin is not detected than high 1 times of common red yeast rice purple sweet potato liquor or more in content, and anthocyanidin property is more stable.
A kind of brewing method rich in acid Monacolin K red yeast rice purple sweet potato liquors, it is original that the brewing method, which is with purple sweet potato,
Material is added saccharomyces cerevisiae and 10% special high Monacolin K red yeast rice carries out alcohol after gelatinization pretreatment and liquefaction, saccharification
Fermentation and red koji fermentation, and 0.01% niacin is added at fermentation initial stage.The red yeast rice purple sweet potato liquor follows the steps below system
It is standby：
1）Prepare high Monacolin K red yeast rice
With red monascus FG-8（CGMCC NO.11277）For starting strain, with rice varieties " California red rice "（River and mountain etc., it is early
The Genotypic Difference of late season rice polished rice and meter Pi Se contents, plant genetic resources journal, 2005,6 (4)：448-452）
Polished rice be substrate, add milled rice weight 3% glucose, 4% NaNO3, 1% sodium acetate carry out solid fermentation（Fermentation condition
For：Earlier fermentation temperature is 30 DEG C, and starting pH is 5.0, and fermentation time 17d, 1g polished rice is inoculated with monascus FG-8 seed liquors
0.1mL, seed liquor a concentration of 1 × 107-1×108A spore/mL）, it is red that the high Monacolin K are obtained after fermentation
Song, Monacolin K contents are 4.64mg/g, and citrinin is not detected.
2）Pretreatment of raw material
It after the high-quality purple sweet potato chosen from market is removed dirt impurity, is cleaned, then purple sweet potato is cut into small pieces, heats boiling,
It is gelatinized.
3）Enzyme liquefaction
After purple sweet potato pH after gelatinization is adjusted to 6.5,0.15% alpha-amylase of purple sweet potato weight is added, at 65 DEG C to gelatinization after
Purple sweet potato carries out enzymolysis 2.5h（Liquefy）.
4）Enzyme saccharification
The pH of purple sweet potato liquefaction products is adjusted to 4.0,0.15% carbohydrase of purple sweet potato weight is added, enzymolysis 2.5h is carried out at 60 DEG C
（It is saccharified）, sterilising and enzyme inactivating is carried out after saccharification, then cooled down.
5）Alcoholic fermentation and red koji fermentation
The pH of purple sweet potato saccharification product is adjusted to 3.5,0.10% Angel highly active dry yeast of purple sweet potato weight and 10% high is added
Monacolin K red yeast rice, ferment 20d at 20 DEG C, and 0.01% niacin of purple sweet potato weight is added at fermentation initial stage.
6）Filtering, sterilizing
After the red yeast rice purple sweet potato liquor fermented is filtered, using pasteurize（63.5 DEG C of heating 0.5h）, obtain rich in acid
The red yeast rice purple sweet potato liquor of Monacolin K.
7）The detection and analysis of acid Monacolin K and citrinin content in red yeast rice purple sweet potato liquor
Using high performance liquid chromatography, the content of acid Monacolin K and citrinin in red yeast rice purple sweet potato liquor obtained is carried out
Detection and analysis, as a contrast with commercially available common purple sweet potato liquor.The chromatographic condition that HPLC detects acid Monacolin K contents is as follows：
Chromatographic column is Vision HT C18HL (5 μm, 250 × 4.6mm), Grace；Mobile phase is V (A: B)=V (acetonitriles: 0.18% phosphorus
Aqueous acid)=50: 50；Flow velocity is 1mL/min；The wavelength of detector is 238nm；Column temperature is 28 DEG C；Sample size is 10 μ L.
HPLC testing results show in the red yeast rice purple sweet potato liquor produced by the present invention rich in acid Monacolin K, acid
The content ratio of Monacolin K using commercially available Gutian red yeast rice fermented made from high 1 times of red yeast rice purple sweet potato liquor or more, and be not detected
Citrinin, and Monacolin K are not contained in commercially available common purple sweet potato liquor.
Description of the drawings
Fig. 1 is the HPLC chromatogram of acid Monacolin K standard samples；
Fig. 2 is the HPLC chromatogram of red yeast rice purple sweet potato liquor sample to be tested in embodiment 1.
Specific implementation mode：
Embodiment 1：
1）Prepare high Monacolin K red yeast rice
With red monascus FG-8（CGMCC NO.11277）For starting strain, using the polished rice of rice varieties " California red rice " bottom of as
Object adds the glucose of milled rice weight 3%, 4% NaNO3, 1% sodium acetate carry out solid fermentation（Fermentation condition is：Before fermentation
Phase temperature is 30 DEG C, and starting pH is 5.0, and fermentation time 17d, 1g polished rice is inoculated with monascus FG-8 seed liquor 0.1mL, seed liquor
A concentration of 1 × 107-1×108A spore/mL）, the high Monacolin K red yeast rice is obtained after fermentation,
Monacolin K contents are 4.64mg/g, and citrinin is not detected.
2）The pretreatment of purple sweet potato raw material
The high-quality purple sweet potato chosen from market is removed into dirt impurity, and after being cleaned, takes 1200g purple sweet potatos, then be cut into small pieces, adds
Hot boiling, is gelatinized.
3）Enzyme liquefaction
After purple sweet potato pH after gelatinization is adjusted to 6.5,1.8g alpha-amylases are added, the purple sweet potato after gelatinization is carried out at 65 DEG C
Digest 2.5h（Liquefy）.
4）Enzyme saccharification
The pH of purple sweet potato liquefaction products is adjusted to 4.0,1.8g carbohydrase is added, enzymolysis 2.5h is carried out at 60 DEG C（It is saccharified）,
Sterilising and enzyme inactivating is carried out after saccharification, then is cooled down.
5）Alcoholic fermentation and red koji fermentation
The pH of purple sweet potato saccharification product is adjusted to 3.5,1.2g Angels highly active dry yeast and the above-mentioned height of 120g is added
Monacolin K red yeast rice, ferment 20d at 20 DEG C, and 0.12g niacin is added at fermentation initial stage.
6）Filtering, sterilizing
After the red yeast rice purple sweet potato liquor fermented is filtered, using pasteurize（63.5 DEG C of heating 0.5h）.
Red yeast rice purple sweet potato liquor made from embodiment 1, in bright and uniform red, aroma is mellow, the property of anthocyanidin compared with
Stablize.
Comparative example 1：
1）The pretreatment of purple sweet potato raw material
The high-quality purple sweet potato chosen from market is removed into dirt impurity, and after being cleaned, takes 1200g purple sweet potatos, then be cut into small pieces, adds
Hot boiling, is gelatinized.
2）Enzyme liquefaction
After purple sweet potato pH after gelatinization is adjusted to 6.5,1.8g alpha-amylases are added, the purple sweet potato after gelatinization is carried out at 65 DEG C
Digest 2.5h（Liquefy）.
3）Enzyme saccharification
The pH of purple sweet potato liquefaction products is adjusted to 4.0,1.8g carbohydrase is added, enzymolysis 2.5h is carried out at 60 DEG C（It is saccharified）,
Sterilising and enzyme inactivating is carried out after saccharification, then is cooled down.
4）Alcoholic fermentation and red koji fermentation
The pH of purple sweet potato saccharification product is adjusted to 3.5,1.2g Angels highly active dry yeast is added and the commercially available Gutian 120g is red
Song, ferment 20d at 20 DEG C.
5）Filtering, sterilizing
After the red yeast rice purple sweet potato liquor fermented is filtered, using pasteurize（63.5 DEG C of heating 0.5h）.
Red yeast rice purple sweet potato liquor made from comparative example 1, color and luster is bright, and aroma is mellow, but its color and luster is not so good as the uniform of embodiment 1,
Paler colour, and the property of anthocyanidin is not so good as the stabilization of embodiment 1.
The detection and analysis of acid Monacolin K contents in red yeast rice purple sweet potato liquor：
Using high performance liquid chromatography, respectively to acid Monacolin in red yeast rice purple sweet potato liquor made from embodiment 1 and comparative example 1
The content of K and citrinin is detected analysis, as a contrast with commercially available common purple sweet potato liquor.HPLC detects Monacolin K contents
Chromatographic condition it is as follows：Chromatographic column is Vision HT C18HL (5 μm, 250 × 4.6mm), Grace；Mobile phase be V (A: B)=
V (acetonitrile: 0.18% phosphate aqueous solution)=50: 50；Flow velocity is 1mL/min；The wavelength of detector is 238nm；Column temperature is 28 DEG C；Into
Sample amount is 10 μ L.
HPLC testing results show in red yeast rice purple sweet potato liquor made from embodiment 1 that the content of acid Monacolin K reaches
0.16 g/L or more, than red yeast rice purple sweet potato liquor made from comparative example 1（Content is 0.08 g/L）It is 1.0 times high, and commercially available common purple
Monacolin K are not contained in potato wine.In addition, citrinin is not detected in red yeast rice purple sweet potato liquor made from embodiment 1, and comparative example 1 is made
Contain citrinin in the red yeast rice purple sweet potato liquor obtained.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification should all belong to the covering scope of the present invention.
Claims (3)
1. a kind of brewing method of the red yeast rice purple sweet potato liquor rich in acid Monacolin K, it is characterised in that：The brewing method
It is in purple sweet potato after gelatinization pretreatment and liquefaction, saccharification, the high Monacolin K that saccharomyces cerevisiae and purple sweet potato weight 10% is added are red
Qu Jinhang alcoholic fermentations and red koji fermentation, and 0.01% niacin of purple sweet potato weight is added at fermentation initial stage.
2. the brewing method of the red yeast rice purple sweet potato liquor according to claim 1 rich in acid Monacolin K, feature exist
In：Include the following steps：
1）Prepare high Monacolin K red yeast rice
Using red monascus FG-8 as starting strain, using the polished rice of rice varieties " California red rice " as substrate, milled rice weight is added
3% glucose, 4% NaNO3, 1% sodium acetate carry out solid fermentation, fermentation condition is：Earlier fermentation temperature is 30 DEG C, is risen
Beginning pH is 5.0, and fermentation time 17d, 1g polished rice is inoculated with monascus FG-8 seed liquor 0.1mL, seed liquor a concentration of 1 × 107-1
×108A spore/mL, obtains the high Monacolin K red yeast rice after fermentation, and Monacolin K contents are
4.64mg/g, and citrinin is not detected；
2）Pretreatment of raw material
It after purple sweet potato is removed dirt impurity, is cleaned, is cut into small pieces, heated boiling, be gelatinized；
3）Enzyme liquefaction
After purple sweet potato pH after gelatinization is adjusted to 6.5,0.15% alpha-amylase of purple sweet potato weight is added, at 65 DEG C at enzymatic liquefaction
Manage 2.5h；
4）Enzyme saccharification
The pH of purple sweet potato liquefaction products is adjusted to 4.0,0.15% carbohydrase of purple sweet potato weight is added, enzymatic saccharification is handled at 60 DEG C
2.5h, after carry out sterilising and enzyme inactivating, then cooled down；
5）Alcoholic fermentation and red koji fermentation
The pH of purple sweet potato saccharification product is adjusted to 3.5,0.10% Angel highly active dry yeast of purple sweet potato weight and 10% high is added
Monacolin K red yeast rice, ferment 20d at 20 DEG C, and 0.01% niacin of purple sweet potato weight is added at fermentation initial stage；
6）Filtering, sterilizing
After the red yeast rice purple sweet potato liquor fermented is filtered, 0.5h is heated at 63.5 DEG C using pasteurize, is obtained rich in acid
The red yeast rice purple sweet potato liquor of Monacolin K.
3. a kind of method as claimed in claim 1 or 2 red yeast rice purple sweet potato liquor obtained for being rich in acid Monacolin K.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110628788A (en) * | 2019-10-21 | 2019-12-31 | 北京工商大学 | Construction method of monascus purpureus comp51725_ c0 gene overexpression strain |
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| CN104017689A (en) * | 2014-05-30 | 2014-09-03 | 汉源县汇利农业发展有限公司 | Purple sweet potato wine and preparation method thereof |
| CN105112305A (en) * | 2015-09-18 | 2015-12-02 | 福建农林大学 | Red yeast rice rich in Monacolin K and preparation method of red yeast rice |
| CN106261494A (en) * | 2016-08-05 | 2017-01-04 | 福建农林大学 | A kind of Monas cuspurpureus Went Xinghua rice flour and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104017689A (en) * | 2014-05-30 | 2014-09-03 | 汉源县汇利农业发展有限公司 | Purple sweet potato wine and preparation method thereof |
| CN105112305A (en) * | 2015-09-18 | 2015-12-02 | 福建农林大学 | Red yeast rice rich in Monacolin K and preparation method of red yeast rice |
| CN106261494A (en) * | 2016-08-05 | 2017-01-04 | 福建农林大学 | A kind of Monas cuspurpureus Went Xinghua rice flour and preparation method thereof |
Non-Patent Citations (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110628788A (en) * | 2019-10-21 | 2019-12-31 | 北京工商大学 | Construction method of monascus purpureus comp51725_ c0 gene overexpression strain |
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