CN108850923A - A kind of preparation method of fruit functional red yeast rice - Google Patents

A kind of preparation method of fruit functional red yeast rice Download PDF

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Publication number
CN108850923A
CN108850923A CN201810724359.1A CN201810724359A CN108850923A CN 108850923 A CN108850923 A CN 108850923A CN 201810724359 A CN201810724359 A CN 201810724359A CN 108850923 A CN108850923 A CN 108850923A
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fruit
red yeast
yeast rice
functional red
preparation
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赵吉兴
李耀
满孝庆
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Zhong Hui Biotech Inc Shandong
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Zhong Hui Biotech Inc Shandong
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    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • 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
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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
    • A23L7/20—Malt products
    • A23L7/25—Fermentation of cereal malt or of cereal by malting
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/06—Fungi, e.g. yeasts
    • A61K36/062—Ascomycota
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P9/00—Drugs for disorders of the cardiovascular system
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P9/00—Drugs for disorders of the cardiovascular system
    • A61P9/10—Drugs for disorders of the cardiovascular system for treating ischaemic or atherosclerotic diseases, e.g. antianginal drugs, coronary vasodilators, drugs for myocardial infarction, retinopathy, cerebrovascula insufficiency, renal arteriosclerosis
    • 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
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
    • A61K2236/10—Preparation or pretreatment of starting material
    • A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment

Abstract

The invention belongs to technical field of microbial fermentation, and in particular to a kind of preparation method of fruit functional red yeast rice.The preparation method of fruit functional red yeast rice is made using practicing No. ten Flight Mutagenesis functional mutant red yeast rice strain K10406 as raw material, and microbial preservation number is：CGMCC NO.13773.The preparation method of the fruit functional red yeast rice, including（1）Fresh fruit is taken, it is spare；（2）Functional red yeast rice strain K10406 is inoculated in using fresh fruit as in the material of primary raw material, fermentation obtains fruit functional red yeast rice.The present invention uses fresh fruit for main fermentation substrate, and using soybean, synanthrin and wheat germ powder as auxiliary material, in conjunction with the abundant nutrition substance contained in the fermentation raw materials such as the fruit distinctive physiological function of functional red yeast rice fermentation liquid functional Monascus and fresh fruit, so that fruit functional red yeast rice of the invention is had higher integration of drinking and medicinal herbs value, can be widely applied to food, health care and medicine and other fields.

Description

A kind of preparation method of fruit functional red yeast rice
Technical field
The invention belongs to technical field of microbial fermentation, and in particular to a kind of preparation method of fruit functional red yeast rice.
Background technique
104195051 A of CN discloses the preparation method and product of a kind of function dragon fruit red yeast rice, and preparation method is difference Preparing dragon fruit culture medium, Monascus anka Nakazawa et sato filament and preparation function dragon fruit red yeast rice, the Monascus anka Nakazawa et sato filament is with red yeast rice red yeast rice Bacterium (Monascus purpureus yangTY622) be strain, the culture through slant medium, liquid Shake flask medium, together Shi Caiyong ultraviolet light-dithyl sulfate carries out complex mutation to strain, fermentation medium is accessed later, through liquid state fermentation culture And it is made；The function dragon fruit red yeast rice is that Monascus anka Nakazawa et sato filament, probiotics or lactic acid bacteria are accessed dragon fruit pulp culture medium It is middle to be obtained through liquid state fermentation.Function dragon fruit red yeast rice provided by the invention, has the plurality of health care functions of dragon fruit and red yeast rice concurrently, Not only have the effects that reducing blood lipid, the blood pressure lowering, hypoglycemic, toxin-expelling and face nourishing, anti-old lesion, solution also with dragon fruit of red yeast rice Removing heavy metals poisoning and other effects, is able to satisfy more Man's Demands.
The above-mentioned main scheme of document is as follows：
(1) dragon fruit culture medium：
Dragon fruit is cleaned, peeling, is by weight dragon fruit pulp 1:Sterile water 1-10 is placed in beater to be made through mashing At
Then pulp adds rice flour 1-3g, KH2PO40.1-0.9g, NaNO30.6-0.8g, MgSO40.5- in every liter of pulp 0.6g,
Potato 0.9-1.2g.
(2) Monascus anka Nakazawa et sato filament：
Selection red yeast rice Monascus Monascus purpureus yang TY622 bacterial strain is strain, and microbial preservation number is CGMCC4110 ；Culture at 30-40 DEG C through slant medium, liquid Shake flask medium, while using ultraviolet light-sulfuric acid Diethylester carries out complex mutation to strain, to reduce citrinin content, accesses fermentation medium later, carries out liquid state fermentation culture Generate Monascus anka Nakazawa et sato filament；
(3) preparation of function dragon fruit red yeast rice：
On the basis of the weight of dragon fruit culture medium described in step (1), by weight percentage described in addition step (2) Monascus anka Nakazawa et sato filament 10-60%, sterile water 20-30% in 120 DEG C of sterilizing 25min, then are inoculated with 5-10%'s by weight percentage Probiotics or lactic acid bacteria, 25-35 DEG C fermented and cultured 6-8 days, can produce to obtain function dragon fruit red yeast rice.
The preparation method and product of above functions dragon fruit red yeast rice, to Monascus anka Nakazawa et sato filament through inclined-plane culture at 30-40 DEG C The culture of base, liquid Shake flask medium, while complex mutation is carried out to strain using ultraviolet light-dithyl sulfate, to reduce tangerine Mycin content, defect are to need to carry out complex mutation to strain using ultraviolet-dithyl sulfate, do not have reproducibility, no Meet the requirement of practicability.
Summary of the invention
In order to solve the above technical problems, the present invention provides one kind using fruit as primary raw material, supplemented by soybean etc. The preparation method of the functional red yeast rice of material prepares resulting functional red yeast rice effect in terms of preventing cardiovascular and cerebrovascular disease by this method Significantly, food, the medicine field conducive to human health be can be widely applied to；It gets a promotion simultaneously in terms of its sense organ and effect.
The preparation method of fruit functional red yeast rice of the invention, the fruit functional red yeast rice is to practice No. ten Flight Mutagenesis mutation function Energy red yeast rice strain K10406 is made for raw material, and microbial preservation number is：CGMCC NO.13773.
The preparation method of fruit functional red yeast rice includes the steps that following：
（1）Fresh fruit is taken, it is spare；
（2）Functional red yeast rice strain K10406 is inoculated in using fresh fruit as in the material of primary raw material, fermentation obtains fruit function Red yeast rice.
This method is specially：Fresh fruit is cleaned, removes fruit stone, will be impregnated together with soybean after fruit slice, is beaten, matches Material, sterilizing are inoculated with functional red yeast rice strain, and fermented and cultured obtains fruit functional red yeast rice.
Above-mentioned fruit is apple.
The preparation method of fruit functional red yeast rice includes the steps that following：
S1:Pretreatment：Deseeding after fruit cleaning, slice, soybean warm water impregnate 2-12h, mashing；
S2：Ingredient：Each raw material is taken by following parts by weight：Fruit 50-90, soybean 1- after taking cleaning and deseeding in S1 or being enucleated 10, fructose 0.01-0.1, inulin 1-10, wheat germ powder 0.01-0.15 adjust pH 3-4；
S3：Material in sterilizing S2；
S4：Liquid functional red yeast rice strain K10406 is accessed, fermented and cultured obtains fruit functional red yeast rice fermentation liquid, fermentation liquid is dried, Color value is detected, crushes, obtains fruit functional red yeast rice.
The preparation method of above-mentioned fruit functional red yeast rice, includes the steps that following：
S1:Pretreatment：Deseeding after apple cleaning, slice, soybean warm water impregnate 2-12h, mashing；
S2：Ingredient：Each raw material is taken by following parts by weight：Take the apple 50-90 after cleaning simultaneously deseeding in S1, soybean 1-10, fruit Sugared 0.01-0.1, inulin 1-10, wheat germ powder 0.01-0.15 adjust pH 3-4；
S3：Material in sterilizing S2；
S4：Liquid functional red yeast rice strain K10406 is accessed, fermented and cultured obtains fruit functional red yeast rice fermentation liquid, fermentation liquid is dried, Color value is detected, crushes, obtains fruit functional red yeast rice.
The preparation method of fruit functional red yeast rice specifically includes following steps：
S1:Apple and soybean pretreatment：Fresh apple is cleaned, deseeding is sliced, and warm water soaking soybean 2-12h utilizes beater Obtain the mixed serum of the two；
S2：Ingredient：Each raw material is taken by following parts by weight：Apple 50-90 obtained in S1, soybean 1-10, fructose 0.01-0.1, Inulin 1-10, wheat germ powder 0.01-0.15 utilize lactic acid tune pH 3-4；
S3：Material in sterilizing S2；
S4：Liquid functional red yeast rice strain is accessed, is planted age 48 hours, inoculum concentration 5-20% fermented and cultured 5-15 days, obtains fruit function Monas cuspurpureus Went fermentation liquid dries fermentation liquid, carries out color value detection, pulverizes to 600-1000 mesh, sterilizing obtains fruit functional red yeast rice Powder.
In S3, sterilization steps are sterilized 20 minutes at 1kg/cm2,121 DEG C.
The beneficial effects of the present invention are:
(1) present invention uses fresh fruit for main fermentation substrate, and using soybean, synanthrin and wheat germ powder as auxiliary material, utilizes Lactic acid adjust fermentation liquid pH carry out apple pulp color protection, by the fruit distinctive physiological function of functional red yeast rice fermentation liquid functional Monascus with The abundant nutrition substance contained in the fermentation raw materials such as fresh fruit is combined, such as phenols, anthocyanidin, isoflavones, solubility Mineral matter element necessary to dietary fiber and human body, vitamin etc. have fruit functional red yeast rice of the invention higher Integration of drinking and medicinal herbs value, can be widely applied to food, health care and medicine and other fields；
(2) present invention uses fruit for primary raw material, and fructose content is higher in fresh fruit, while the addition of inulin can extend carbon The supply time in source, but blood glucose is not improved, mitigate diabetic to the dependence of insulin, in addition to this, in fresh fruit Polyphenols rich in, substance of this kind can be used as the inhibitor of hypertension and hyperlipidemia, in soybean and wheat germ powder The effect of unsaturated fatty acid abundant also has prevention of arterial atherosis, reduces cholesterol, such lowering blood pressure and blood fat The physiological activity factor in effect combination red yeast rice, such as the norcholesterol and other effects of the Mo Nakelin K factor, gather around fruit functional red yeast rice There is natural prevention cardiovascular and cerebrovascular disease；
(3) present invention carries out post-production to the solids after the drying of fruit functional red yeast rice fermentation liquid using superfine communication technique, It is set to be easier to store and apply.For fruit functional red yeast rice in sensory aspect, strong fragrance and the natural red yeast rice for possessing fresh fruit are special Some colors combine the physiological active functions of plurality of raw materials and red yeast rice metabolin in terms of effect, and therefore, fruit function is red Bent nutrition and health care with higher and application value.
Detailed description of the invention：
Fig. 1 show apple functional red yeast rice chromatogram of the invention in embodiment 4；
Fig. 2 show the apple functional red yeast rice fermentation time and Lovastatin content curve graph one of the method for the present invention preparation；
Fig. 3 show the apple functional red yeast rice fermentation time and Lovastatin content curve graph two of the method for the present invention preparation；
Fig. 4 show the apple functional red yeast rice fermentation time and Lovastatin content curve graph three of the method for the present invention preparation.
Specific embodiment：
For a better understanding of the present invention, below with specific example come the technical solution that the present invention will be described in detail, but it is of the invention It is not limited thereto.
Embodiment 1
By taking the preparation method of apple functional red yeast rice as an example, its step are as follows：
S1:Apple and soybean pretreatment：Fresh apple is cleaned, deseeding is sliced, and warm water soaking soybean 2-12h utilizes beater Obtain the mixed serum of the two；
S2：Ingredient：Each raw material is taken by following parts by weight：Apple 80 obtained in S1, soybean 8, fructose 0.06, inulin 7 are small Wheat germ powder 0.12 utilizes lactic acid tune pH 3-4；
S3：Material in sterilizing S2；Sterilising conditions are：1kg/cm2, sterilize 20 minutes at 121 DEG C；
S4：Liquid functional red yeast rice strain is accessed, is planted age 48 hours, inoculum concentration 12% fermented and cultured 10 days, obtains fruit functional red yeast rice Fermentation liquid dries fermentation liquid, carries out color value detection, pulverizes to 800 mesh, sterilizing obtains fruit functional red koji powder.
The inventive concept of the present embodiment is：
Fresh apple main nutrient composition has polyphenol（Phenolic acid and flavonoid class ingredient）, the chemical substances such as triterpene and phytosterol, Protein, vitamin, sugar and microelement also rich in herein.Apple polyphenol is a kind of very strong antioxidant, tool Play the role of preferably removing free radical, wherein main component is flavonoid class compound, it is highest one kind of content in apple Ingredient mainly includes flavonoids, flavonols, flavanol compound, anthocyanin class, chalcone and its derivative etc..Research shows that The nutritional ingredient of apple has good anti-allergenicity, anti-caries effect, inhibits the physiological functions such as blood pressure rising, great exploitation Potentiality.Why the present invention uses fresh Yantai apple for main fermentation substrate, is primarily due to apple rich in polysaccharide, mainly Ingredient is galacturonic acid, lactose, arabinose, glucuronic acid etc., additionally containing a large amount of monosaccharide and disaccharide etc..It is abundant Glucide sufficient carbon source material can be provided for the growth and metabolism of monascus, promote effective product of physiological activator It is tired.Microelement in fresh apple in addition to can be absorbed by the body can also be played in monascus growth course other than growth because The effect of son, such microelement includes VA、VC、VEWith multivitamins constituents such as beta carotene and needed by human micro Element, such as calcium, iron, potassium, manganese, zinc, magnesium, copper, sulphur.Once there is the condensed tannin class in Japanese scholars research discovery apple polyphenol ACE（Angiotensin converting enzyme）Inhibitory activity is higher than tea polyphenols, can be used as hypertension, hyperlipemia and cardiovascular and cerebrovascular disease Inhibit medicament.Therefore, fruit functional red yeast rice made of the active material accumulated during fresh apple combination red koji fermentation is dropping Blood pressure, reducing blood lipid etc. have biggish functions of prevention and health care.
This product is using soybean as red koji fermentation main nitrogen, in terms of the healthcare function for being conceived to soybean itself, due to big Contain a large amount of bioactive substance in beans, positive prevention effect is played to cardiovascular disease and atherosclerosis.Example Such as, it is that can do outside nitrogen source that soybean, which removes soybean protein rich in, also contains a certain amount of soyabean oligosaccharides, and main component is Stachyose, gossypose, sucrose, while also including a small amount of glucose, fructose and galactolipin, soyabean oligosaccharides can promote in enteron aisle Beneficial bacterium Bifidobacterium proliferation, improve enteric bacteria group structure, can simultaneously because the inducing immunity of Bifidobacterium It enhances human immunity.Once test proves that lactobacillus acidophilus can be by influencing penta 2 list acyl coenzyme A of beta-hydroxy-Beta-methyl reduction The activity of enzyme controls the synthesis of cholesterol, plays the role of reducing blood pressure and blood fat.Therefore, soybean is widely used in food guarantor Strong field.For soybean for microbial fermentation, soya-bean polypeptides have the accumulation of microorganism growth and development and secondary metabolite There is positive facilitation.In addition to this, containing there are many amino acid substances to play important growth to red yeast rice growth in soybean The effect of the factor.
The auxiliary material that the present invention uses mainly includes inulin and wheat germ powder, and inulin is naturally occurring solvable in nature Property one of dietary fiber, the obvious effect in terms of control blood glucose and cholesterol, inulin do not need pancreas islet during body metabolism Element can reduce diabetes patient to the dependence of insulin, control blood glucose.Mechanism of the synanthrin in terms of reducing blood lipid includes：Adsorb intestines Intracavitary bile acid reduces the reabsorption of bile acid, and cholesterol is blocked to recycle in enteric cavity；Reduce the absorptivity of cholesterol in diet； By big enteral beneficial bacterium fermentative degradation, generated short chain fatty acids and lactate have inhibition to the biosynthesis of hepatic cholesterol Effect.In addition to this, inulin can improve the absorption of the minerals such as calcium, iron, potassium, manganese, zinc, magnesium, this is because inulin is in fermentation It being degraded, the short chain fatty acids generated reduce the pH value inside enteron aisle by 1~2 unit, metal ion solubility is increased, Therefore, synanthrin can promote the absorption of metal ion in fresh fruit, and more metal ions is made to enter enterocyte for absorption of human body.
Wheat is known as " honors of five cereals ", wherein dietary fiber rich in, vitamin, carotenoid (turn in human body Turn to vitamin A), unsaturated fatty acid, high-quality complete protein, the sweet skin of paddy skin and wheat flavones, but also must containing human body The several mineral materials needed.Core and vital center of the wheat embryo as wheat berry are worth with high comprehensive nutrient, by Countries in the world nutritionist is described as " the natural nutrition treasure-house of the mankind ".The glutathione contained in wheat germ powder is a kind of sulfur-bearing Certain health care effect is consequently formed in polyphenoils.The common feature of wheat germ powder and inulin is all containing abundant Dietary fiber, important adjustment effect is played to human body intestinal canal flora, but the advantage of wheat germ powder is wheat embryo In linoleic acid rich in, the unsaturated fatty acid reduce serum cholesterol concentration, prevention and treatment atherosclerosis in terms of make With significant, while the wheat flavones wherein contained also has certain effect to cardiovascular disease.
Functional Monascus is carried out liquid fermentation using above-mentioned raw materials as fermentation substrate, China early just starts to eat red in ancient times Song,《Compendium of Materia Medica》In once recorded its smell " sweet, warm, nontoxic " of the characteristic of red yeast rice, function, which cures mainly, " woman's qi and blood pain and to be produced Extravesated blood is not to the utmost afterwards ".《Yin Shan Zhengyao, Principles of Correct Diet》Middle description red yeast rice " strengthening the spleen and replenishing qi, middle benefit gas ",《A supplement to augmented materia medica》Red yeast rice can " promoting blood circulation disappears title It eats, build warm stomach, control trough under dysentery ".Functional red yeast rice can provide multiple active enzymes in the metabolic process in modern study, Such as amylase, carbohydrase, protease, monascus generate function carbohydrate, unsaturated fatty acid, drop under the action of these enzymes Press the factor（Such as Mo Nakelin K, ergosterol and γ-aminobutyric acid）Equal substances, so that red koji fermentation object be made to have drop blood The extensive health-care effect such as rouge, blood pressure lowering, hypoglycemic, antifatigue, adjusting gastrointestinal health.
Therefore, the product-in conjunction with made of the composite health-caring functional of fresh fruit, inulin, soybean, wheat germ powder and red yeast rice Fruit functional red yeast rice, the obvious effect in terms of preventing cardiovascular and cerebrovascular disease can be widely applied to food, the medicine conducive to human health Product field, especially fruit functional red yeast rice not only possess the unique fragrance of apple and also possess the color that red yeast rice pleases people, can apply In the field of functional beverage etc., makes it in terms of sense organ and effect while getting a promotion.
Embodiment 2
A kind of preparation method of fruit functional red yeast rice, its step are as follows：
S1:Apple and soybean pretreatment：Deseeding after apple cleaning, slice, soybean warm water impregnate, and the two mixing utilizes beater Slurries are made；
S2：Ingredient：Each raw material is taken by following parts by weight：Apple 60-80 obtained in S1, soybean 2-8, fructose 0.01-0.2, Inulin 1-10, wheat germ powder 0.01-0.15 utilize lactic acid tune pH 3-4；
S3：Material in sterilizing S2；
S4：Liquid functional red yeast rice strain is accessed, is planted age 48 hours, inoculum concentration 5-15%, fermented and cultured 15 days, until Lovastatin contains Until amount is 2.0mg/g, fruit functional red yeast rice fermentation liquid is obtained, fermentation liquid is dried, pulverized to 600 mesh, carry out color value Detection, color value 500U/g, sterilizing obtain fruit functional red koji powder.
Embodiment 3
A kind of preparation method of fruit functional red yeast rice, its step are as follows：
S1:Apple and soybean pretreatment：Deseeding after apple cleaning, slice, soybean warm water impregnate, and the two mixing utilizes beater Slurries are made；
S2：Ingredient：Each raw material is taken by following parts by weight：Apple 60-80 obtained in S1, soybean 2-8, fructose 0.01-0.2, Inulin 1-10, wheat germ powder 0.01-0.15 utilize lactic acid tune pH 3-4；
S3：Material in sterilizing S2；
S4：Liquid functional red yeast rice strain is accessed, is planted age 48 hours, inoculum concentration 10%, fermented and cultured 13 days, until Lovastatin content Until for 2.0mg/g, fruit functional red yeast rice fermentation liquid is obtained, fermentation liquid is dried, pulverized to 800 mesh, carry out color value inspection It surveys, color value 350U/g, sterilizing obtains fruit functional red koji powder.
Embodiment 4
Apple functional red yeast rice obtained in Example 1-3 measures the content of Lovastatin therein, and specific detection method is such as Under：
（1）Sample pretreating：Fruit functional red koji powder 0.1-0.5g sample is accurately weighed in 50ml volumetric flask.75% ethyl alcohol is added To close to graduation mark, then ultrasound 5-15min, it is cooled to room temperature later, is settled to 50ml with 75% ethyl alcohol.With 2000-4000r/ The rotation speed of min is centrifuged 5-15min.Supernatant is gone to filter through 0.2-0.5 μm of micropore filtering film, filtrate is stand-by.
（2）Liquid-phase chromatographic column reference conditions
Chromatographic column：C18 column
Column temperature：20-25 DEG C of room temperature
UV detector：238nm Detection wavelength
Mobile phase：Methanol：Water：Phosphoric acid=（300-400）:（100-120）:（0.1-0.2）
Flow velocity:0.5-1.5ml/min
Sample volume：20μl
（3）Standard curve preparation
Compound concentration is 0.1,1,10,30,75,150,300 μ g/ml Lovastatin standard solution.When analysis, balanced with eluent The Lovastatin titer of various concentration is carried out HPLC analysis after baseline stability by analytical column, is measured peak area, is with peak area Ordinate, using Lovastatin content as abscissa, linear relationship is good, and r carries out subsequent sample measurement at 0.9995 or more.
（4）Chromatography
The 20 μ l sample introduction of sample extracting solution that will be handled well, compareed with standard solution retention time it is qualitative, with tested component lactones and The sum of acid Lovastatin peak area and standard Lovastatin（Lactones）The ratio between peak area quantified.Chromatographic results such as explanation Shown in book attached drawing Fig. 1.
（5）As a result it calculates
X=（H1+H2）×C×50/（H3×m）
In formula：Mo Nakelin K content in X- sample, unit mg/g；
Lactones formula Lovastatin area in H1- sample；
Acid Lovastatin peak area in H2- sample；
C- standard Lovastatin（Lactones）Solution concentration, units/ml；
50- sample constant volume
H3- standard Lovastatin（Lactones）Solution peak area.
As shown in Figure of description Fig. 2, Fig. 3, Fig. 4, the apple functional red yeast rice fermentation time of the method for the present invention preparation and Lip river Cut down statin content curve graph.
Blood glucose is not improved about functional red yeast rice of the invention, mitigates diabetic to the dependence fresh fruit of insulin In polyphenols rich in, substance of this kind can be used as the inhibitor of hypertension and hyperlipidemia, soybean and wheat germ powder In unsaturated fatty acid abundant the effect of also there is prevention of arterial atherosis, reduce cholesterol, such lowering blood pressure and blood fat The effect of combine the physiological activity factor in red yeast rice, such as the norcholesterol and other effects of the Mo Nakelin K factor makes fruit functional red yeast rice Have the effect of natural prevention cardiovascular and cerebrovascular disease.
Embodiment 5
The Evaluation of Functional test for having done reducing blood lipid to product prepared by embodiment 1 reduces blood lipid according to the type of dyslipidemia Function sets up the animal experiment of classification according to the difference of tested material mechanism of action.Experiments have shown that 1 product of embodiment can be effective Improve the plasma lipid profile and oxidative stress status of blood lipid mouse, it is the most significant with effect when high dose, can make in serum TC and LDL-C content reduces by 52.5% and 35.4% respectively；Make serum T-AOC and SOD level that 83.2% and 13.4% be respectively increased simultaneously, and It can reach and normally organize comparable level.Evaluation test method is as follows：
1. principle
Disorders of lipid metabolism animal model can be formed with the forage feed animal containing cholesterol, sucrose, lard, sodium taurocholate, then is given Animal given the test agent is given, can detect influence of the given the test agent to hyperlipidemia, and can determine that absorption of the given the test agent to lipid, rouge The influence that the formation of albumen, the degradation of lipid or excretion generate.
2. material and instrument
Conventional feed ingredient：Carbohydrate：59%, protein：21.1%, fiber：4.9%, fat：4.2%, ash content：8%, phosphorus： 1%, calcium：1.8%.
High lipid food ingredient：Carbohydrate 48%, protein 21.1%, fat 4.2%, fiber 4.7%, ash content 8%, phosphorus 1%, Calcium 1.8%, lard 10%, cholate 0.2%, cholesterol 1%.
Above-mentioned feed is purchased from Beijing animal experimental center.
Triglyceride determination kit（GPO-POD method）, cholesterol determination kit（CO-POD method）, low-density lipoprotein Cholesterol determination kit（Direct method）, high-density lipoprotein cholesterol assay kit（Direct method）, total superoxide dismutase Enzyme（T-SOD）Testing cassete, total antioxidant capacity（T-AOC）Science and Technology Ltd. is built up in assay kit, Nanjing；Other reagents are equal It is pure for domestic analysis.
SpectraMax13 continuous wavelength multi-function microplate reader, Molecular Devices company of the U.S.；SIGMA 3K15 Desk centrifuge, Beijing Five continents east development in science and technology Co., Ltd；SIGMA 1-14 desk centrifuge, Beijing Five continents east science and technology Development Co., Ltd；TBA-40 automatic clinical chemistry analyzer, Japanese Toshiba Medical Systerm Co., Ltd.
3. animal packet and modeling method
First by ICR mouse（Male, 18-22g, Beijing Vital River Experimental Animals Technology Co., Ltd. provide, quality certification number： SCXK（Capital）2012-0001.）Raising one week, room ventilation condition is good, normal day-night change（8:00am-8:00pm）, relatively Humidity is 55 ± 5%, room temperature：23±2oC.It is fed with chow diet, freely adopts water, feeding.6 groups are randomly divided by weight after 1 week, I.e. normal group, high lipid food group, Effects of Xuezhikang group, 1 product of embodiment is low（70 mg/kg.d）, in（140 mg/kg.d）, high dose Group（210 mg/kg.d）.In addition to Normal group is fed with normal diet, remaining each group is fed with high lipid food, and groups of animals is certainly By adopting water, feeding.Test period is 12 weeks.
4. lipid-loweringing is tested
After zoopery starts, 1 product of embodiment and Effects of Xuezhikang press above-mentioned dosage and carry out stomach-filling, normal group and high lipid food group Stomach-filling is carried out using distilled water.It continuous 12 weeks, weighs 1 time every three days, satellite recanalization dosage.Administration on the day before off-test It is fasted at night afterwards, fasting 12-14 h, unlimited drinking-water, next day eye socket takes blood, measures serum total cholesterol（TC）, total glycerol Three esters（TG）, low density lipoprotein cholesterol（LDL-C）And high-density lipoprotein cholesterol（HDL-C）, total antioxidant capacity（T- AOC）And superoxide dismutase（SOD）Content.
5. the measurement of lipid-loweringing test index
5.1. the measurement of blood lipid
100 μ L of serum is taken, then with normal saline dilution to 400 μ L.With automatic clinical chemistry analyzer measure serum TC, TG, The content of LDL-C and HDL-C.The measurement of TC uses CHOD-PAP method；The measurement of TG uses GPO-PAP method；LDL-C and HDL-C Measurement be all made of removing method；The above index is using Japanese Toshiba Medical Systerm Co., Ltd TBA-40 automatic clinical chemistry analyzer Measurement, concrete operations are illustrated to carry out by kit（Bioengineering Research Institute is built up in Nanjing）.
5.2. the measurement of serum oxidative index
Serum T-AOC：Every 1 mL serum is one total when making the absorbance value of reaction system is every to increase by 0.01 per minute for 37 DEG C Oxidation resistance unit.
SOD in serum：Xanthine oxidase, corresponding SOD amount is when SOD inhibiting rate is up to 50% in every 1 mL reaction solution One SOD unit of activity.
The above index is measured using ultraviolet-uisible spectrophotometer, and concrete operations are illustrated to carry out by kit（Nanjing is built up Bioengineering Research Institute）.
6. data processing and result judgement
Variance analysis is generally used, but need to first carry out homogeneity test of variance by the program of variance analysis, variance is neat, F value is calculated, 36F value<F0.05, conclusion：No significant difference between each group mean；F value >=F0.05, P≤0.05, with multiple experimental groups and one The comparative approach two-by-two of mean is counted between a control group；Variable appropriate is carried out to the data of abnormal or heterogeneity of variance to turn It changes, after meeting normal state or variance and requiring together, is counted with the data after conversion；If variable conversion after still be not up to normal state or The neat purpose of variance, uses rank sum test instead and is counted.
Results of animal determines：
Reduce blood fat function result judgement：Model control group and blank control group compare, and serum triglyceride increases, the total gallbladder of serum Sterol or low density lipoprotein cholesterol increase, and difference has conspicuousness, and decision model is set up.（1）Each dosage group and model pair Compare according to group, any dosage group serum total cholesterol or low density lipoprotein cholesterol reduce, and any dosage group serum glycerol Three esters reduce, and difference has conspicuousness, while each dosage group serum High Density Lipoprotein Cholesterol is not significantly lower than model comparison Group can determine that the given the test agent blood-fat-decreasing function results of animal is positive.（2）Each dosage group and model control group ratio Compared with any dosage group serum total cholesterol or low density lipoprotein cholesterol reduce, and difference has conspicuousness, while each dosage group Serum triglyceride is not significantly higher than model control group, and each dosage group serum High Density Lipoprotein Cholesterol is not significantly lower than model It is positive to can determine that given the test agent auxiliary reduces cholesterol function results of animal for control group.（3）Each dosage group and model pair Compare according to group, any dosage group serum triglyceride reduces, and difference has a conspicuousness, while each dosage group serum total cholesterol and Low density lipoprotein cholesterol is not significantly higher than model control group, and serum High Density Lipoprotein Cholesterol is not significantly lower than model pair According to group, it is positive to can determine that given the test agent auxiliary reduces triglycerides function results of animal.
Through testing, the results show that Effects of Xuezhikang can be substantially reduced hyperlipidemic mice serum TC and LDL-C is horizontal, inhibiting rate Respectively 59.1% and 39.6%, meanwhile, it is capable to improve T-AOC and SOD level, improve blood lipid mouse oxidative stress status.This hair Bright 1 product of embodiment can be effectively improved the plasma lipid profile and oxidative stress status of blood lipid mouse, the most aobvious with effect when high dose It writes, TC and LDL-C content in serum is enabled to reduce by 54.3% and 36.8% respectively；Mention T-AOC and SOD level respectively simultaneously High 84.5% and 14.1%, and can reach and normally organize comparable level.

Claims (8)

1. a kind of preparation method of fruit functional red yeast rice, which is characterized in that the fruit functional red yeast rice is to practice No. ten Flight Mutagenesis Functional mutant red yeast rice strain K10406 is made for raw material, and microbial preservation number is：CGMCC NO.13773.
2. the preparation method of fruit functional red yeast rice as described in claim 1, which is characterized in that
（1）Fresh fruit is taken, it is spare；
（2）Functional red yeast rice strain K10406 is inoculated in using fresh fruit as in the material of primary raw material, fermentation obtains fruit function Red yeast rice.
3. the preparation method of fruit functional red yeast rice as described in claim 1, which is characterized in that cleaning fresh fruit removes fruit Core will impregnate together with soybean after fruit slice, mashing, ingredient, and sterilizing is inoculated with functional red yeast rice strain, and fermented and cultured obtains fruit Functional red yeast rice.
4. the preparation method of fruit functional red yeast rice as described in claim 1, which is characterized in that the fruit is apple.
5. the preparation method of fruit functional red yeast rice as described in claim 1, includes the steps that following：
S1:Pretreatment：Deseeding after fruit cleaning, slice, soybean warm water impregnate 2-12h, mashing；
S2：Ingredient：Each raw material is taken by following parts by weight：Fruit 50-90, soybean 1- after taking cleaning and deseeding in S1 or being enucleated 10, fructose 0.01-0.1, inulin 1-10, wheat germ powder 0.01-0.15 adjust pH 3-4；
S3：Material in sterilizing S2；
S4：Liquid functional red yeast rice strain K10406 is accessed, fermented and cultured obtains fruit functional red yeast rice fermentation liquid, fermentation liquid is dried, Color value is detected, crushes, obtains fruit functional red yeast rice.
6. the preparation method of fruit functional red yeast rice as described in claim 1, includes the steps that following：
S1:Pretreatment：Deseeding after apple cleaning, slice, soybean warm water impregnate 2-12h, mashing；
S2：Ingredient：Each raw material is taken by following parts by weight：Take the apple 50-90 after cleaning simultaneously deseeding in S1, soybean 1-10, fruit Sugared 0.01-0.1, inulin 1-10, wheat germ powder 0.01-0.15 adjust pH 3-4；
S3：Material in sterilizing S2；
S4：Liquid functional red yeast rice strain K10406 is accessed, fermented and cultured obtains fruit functional red yeast rice fermentation liquid, fermentation liquid is dried, Color value is detected, crushes, obtains fruit functional red yeast rice.
7. the preparation method of fruit functional red yeast rice as described in claim 1, includes the steps that following：
S1:Apple and soybean pretreatment：Fresh apple is cleaned, deseeding is sliced, and warm water soaking soybean 2-12h utilizes beater Obtain the mixed serum of the two；
S2：Ingredient：Each raw material is taken by following parts by weight：Apple 50-90 obtained in S1, soybean 1-10, fructose 0.01-0.1, Inulin 1-10, wheat germ powder 0.01-0.15 utilize lactic acid tune pH 3-4；
S3：Material in sterilizing S2；
S4：Liquid functional red yeast rice strain is accessed, is planted age 48 hours, inoculum concentration 5-20% fermented and cultured 5-15 days, obtains fruit function Monas cuspurpureus Went fermentation liquid dries fermentation liquid, carries out color value detection, pulverizes to 600-1000 mesh, sterilizing obtains fruit functional red yeast rice Powder.
8. the preparation method of fruit functional red yeast rice as described in claim 1, which is characterized in that in S3, sterilization steps be 1kg/cm2, sterilize 20 minutes at 121 DEG C.
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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
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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
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