CN108968036A - A kind of gingko functional red yeast rice and its process for solid state fermentation and application - Google Patents
A kind of gingko functional red yeast rice and its process for solid state fermentation and application Download PDFInfo
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- CN108968036A CN108968036A CN201810558278.9A CN201810558278A CN108968036A CN 108968036 A CN108968036 A CN 108968036A CN 201810558278 A CN201810558278 A CN 201810558278A CN 108968036 A CN108968036 A CN 108968036A
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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
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Abstract
A kind of gingko functional red yeast rice and its process for solid state fermentation and application after liquid seed culture, are inoculated in ferment in gingko solid medium and are made using red yeast rice as leavening.(1) using red yeast rice as leavening, using gingko powder as carbon source in seed culture medium, Monascus fermenting property is optimized, subsequent gingko solid state fermentation is enable quickly to carry out；(2) for the gingko in the present invention using cooking extrusion to the technique without whole grain, gingko is completely broken in extrusion process, is conducive to Monascus fast-growth；(3) ammonium sulfate, ammonium chloride and magnesium sulfate are added in gingko solid-state fermentation culture medium in the present invention, this 3 kinds of inorganic salts are conducive to gingko functional red yeast rice Monacolin K, so that its content is reached maximum, while not reducing gingko red yeast rice aldehydes matter content again and removing DPPH and ABTS free radical ability.
Description
Technical field
The invention belongs to biofermentation product technique fields, more particularly to a kind of gingko functional red yeast rice and its solid state fermentation
Methods and applications.
Background technique
Red yeast rice is traditional food and Chinese medicine, successive dynasties a variety of herbal bibliographys, such as Compendium of Material Medica, " herbal solutions " and " this
The standby medicine of grass " etc. it is on the books to red yeast rice.Red yeast rice is sweet in flavor and warm in property, nontoxic, return heart, liver, spleen, large intestine channel, has promoting blood circulationization addiction, invigorating the spleen
It helps digestion, dehumidifying eliminate the phlegm function, cures mainly dizziness, headache, fat more phlegm, trusted subordinate have a pain, traumatic injury, women's post partum longtime lochia etc.
Disease.It has been investigated that a variety of effective active matters such as K containing Monacolin, γ-aminobutyric acid and ergosterol in red yeast rice, have
The multiple functions such as antibacterial, anti-corrosion, health care, thus it is widely used in food industry.
Gingko is being commonly called as ginkgo kernel, and gingko health macrobiosis is listed in imperial tribute in the Song Dynasty.Remember according to Compendium of Material Medica
Carry: " prepared food warm lung, QI invigorating, relieving asthma and cough, reduce just, only gonorrhoea；Eat drop phlegm, disinfection raw ".Modern science proves: ginkgo kind
Benevolence contains the centerings effective component such as GINKGO BILOBA EXTRACT, ginkgolic acid, and having reduces serum cholesterol, coronary artery dilator and antibacterial kills
Bacterium effect, is a kind of dual-purpose of drug and food resource.
The production of existing red yeast rice is led mostly using rice as primary raw material, but since rice price in recent years is constantly soaring
It causes red yeast rice production cost to be continuously increased, therefore is badly in need of finding new raw material substitution rice.In addition, with people's health requirement
It is higher and higher, it develops a kind of with will also have wide market application prospect rich in the novel red yeast rice of functional component.
Summary of the invention
The technical issues of solution: the present invention provides a kind of gingko functional red yeast rice and its process for solid state fermentation and applications.With
Red yeast rice is leavening, and gingko functional red yeast rice is dried to obtain after liquid seed culture, solid state fermentation.Gingko produced by the present invention
Functional red yeast rice also containing the Monacolin K in red yeast rice, while having stronger removing both containing the phenolic compound in gingko
DPPH and ABTS free radical ability is a kind of functional food raw material for integrating nutrition and health care.
Technical solution: a kind of gingko functional red yeast rice process for solid state fermentation, using red yeast rice as leavening, through liquid seed culture
Afterwards, it is inoculated in ferment in gingko solid medium and be made.
A kind of gingko functional red yeast rice process for solid state fermentation includes the following steps: prepared by (1) liquid seed culture medium: pressing
Column group assignment system fluid nutrient medium, gingko full powder 2wt.%-6wt.%, ammonium chloride 0.2wt.%-0.4wt.%, magnesium sulfate
0.05wt.%-0.08wt.% adds water to 100%, in 121 DEG C of sterilizing 20min；(2) it liquid seed culture: is trained by liquid seed
The 5wt.%-8wt.% for supporting base is inoculated with red yeast rice, is placed in rotary shaker 160rpm, and cultivation temperature is 28 DEG C, and culture 48h obtains red yeast rice
Liquid seed；(3) prepared by gingko solid medium: fresh or extra dry white wine fruit squeezes to no whole grain, presses through boiling to no hard core
Following component adds ammonium sulfate 0.1wt.%~0.5wt.%, ammonium chloride 0.1wt.%~0.5wt.%, sulphur with gingko ratio is accounted for
Sour magnesium 0.01wt.%~0.10wt.%；(4) gingko functional red yeast rice solid state fermentation: by the 10wt.%- of gingko solid medium
20wt.% is inoculated with red yeast rice liquid seed fermentation, and fermentation temperature is 26~32 DEG C, dry after the 15d that ferments, and it is red to obtain gingko function
It is bent.
Gingko functional red yeast rice made from above-mentioned process for solid state fermentation.
Above-mentioned gingko functional red yeast rice is preparing the application in food additives and functional food raw material.
Above-mentioned production technology preparation gingko functional red yeast rice is rich in phenolic compound and Monacolin K, while having relatively strong
Removing DPPH and ABTS free radical ability, can be used as food additives and functional food raw material application.
The utility model has the advantages that (1) using red yeast rice as leavening, using gingko powder as carbon source in seed culture medium, optimizes red yeast rice
Bacterium fermenting property enables subsequent gingko solid state fermentation quickly to carry out；(2) gingko in the present invention is using cooking extrusion to nothing
The technique of whole grain, gingko is completely broken in extrusion process, is conducive to Monascus fast-growth；(3) gingko in the present invention
Ammonium sulfate, ammonium chloride and magnesium sulfate are added in solid-state fermentation culture medium, this 3 kinds of inorganic salts are conducive to gingko functional red yeast rice
MonacolinK makes its content reach maximum, at the same do not reduce gingko red yeast rice aldehydes matter content again and remove DPPH and
ABTS free radical ability.
Detailed description of the invention
Fig. 1 is the influence schematic diagram of ammonium sulfate, ammonium chloride and magnesium sulfate to gingko functional red yeast rice Monaclin K content；
Influence schematic diagram of Fig. 2 fermentation temperature to gingko functional red yeast rice Monaclin K content；
Fig. 3 is the influence schematic diagram with inoculum concentration to gingko functional red yeast rice Monaclin K content.
Specific embodiment
In view of the edible and medical value of red yeast rice and gingko, red yeast rice and gingko are combined, it is raw using solid-state fermentation process
Produce gingko functional red yeast rice, be enriched with gingko functional red yeast rice in Monacolin K and classification substance, while improve its remove DPPH with
And ABTS free radical ability, develop it is a kind of with nutrition and health care in one functional red yeast rice, for red yeast rice production reduce cost, together
When be also that gingko opens up new approach.
Embodiment 1
(1) training of red yeast rice liquid seed is prepared by the full powder 2wt.% of gingko, ammonium chloride 0.2wt.% and magnesium sulfate 0.05wt.%
Base is supported, 100% is added water to, in 121 DEG C of sterilizing 20min.It is inoculated with red yeast rice by 5wt.% in the liquid seed culture medium, is placed in
Rotary shaker 160rpm, cultivation temperature are 28 DEG C, are used for gingko functional red yeast rice solid state fermentation after cultivating 48h.
(2) fresh gingko, decladding and endotesta squeeze through boiling to no hard core to no whole grain, by gingko weight
0.1wt.%, 0.1wt.% and 0.01wt.% add ammonium sulfate, ammonium chloride and magnesium sulfate respectively, obtain gingko solid medium.It presses
The 10wt.% of gingko solid medium weight is inoculated with red yeast rice liquid seed fermentation, and fermentation temperature is 30 DEG C, dry after the 15d that ferments,
Obtain gingko functional red yeast rice.
(3) Monacolin K is 14.26mg/g in above-mentioned production technology preparation gingko functional red yeast rice, and total phenol content is
9.33mgGAE/g removes DPPH and ABTS free radical ability and respectively reaches 9.35 and 13.54mg TE/g, the gingko functional red yeast rice
It can be used as food additives and functional food raw material application.
Embodiment 2
(1) training of red yeast rice liquid seed is prepared by the full powder 3wt.% of gingko, ammonium chloride 0.3wt.% and magnesium sulfate 0.07wt.%
Base is supported, 100% is added water to, in 121 DEG C of sterilizing 20min.It is inoculated with red yeast rice by 7wt.% in the liquid seed culture medium, is placed in
Rotary shaker 160rpm, cultivation temperature are 28 DEG C, are used for gingko functional red yeast rice solid state fermentation after cultivating 48h.
(2) fresh gingko, decladding and endotesta squeeze through boiling to no hard core to no whole grain, by gingko weight
0.3wt.%, 0.3wt.% and 0.05wt.% add ammonium sulfate, ammonium chloride and magnesium sulfate respectively, obtain gingko solid medium.It presses
The 10wt.% of gingko solid medium weight is inoculated with red yeast rice liquid seed fermentation, and fermentation temperature is 26 DEG C, dry after the 15d that ferments,
Obtain gingko functional red yeast rice.
(3) Monacolin K is 16.42mg/g in above-mentioned production technology preparation gingko functional red yeast rice, and total phenol content is
9.73mgGAE/g removes DPPH and ABTS free radical ability and respectively reaches 9.21 and 13.25mg TE/g, the gingko functional red yeast rice
It can be used as food additives and functional food raw material application.
Embodiment 3
(1) training of red yeast rice liquid seed is prepared by the full powder 6wt.% of gingko, ammonium chloride 0.5wt.% and magnesium sulfate 0.08wt.%
Base is supported, 100% is added water to, in 121 DEG C of sterilizing 20min.It is inoculated with red yeast rice by 8wt.% in the liquid seed culture medium, is placed in
Rotary shaker 160rpm, cultivation temperature are 28 DEG C, are used for gingko functional red yeast rice solid state fermentation after cultivating 48h.
(2) fresh gingko, decladding and endotesta squeeze through boiling to no hard core to no whole grain, by gingko weight
0.5wt.%, 0.5wt.% and 0.10wt.% add ammonium sulfate, ammonium chloride and magnesium sulfate respectively, obtain gingko solid medium.It presses
The 20wt.% of gingko solid medium is inoculated with red yeast rice liquid seed fermentation, and fermentation temperature is 28 DEG C, dry after the 15d that ferments, and obtains
Gingko functional red yeast rice.
(3) Monacolin K is 19.53mg/g in above-mentioned production technology preparation gingko functional red yeast rice, and total phenol content is
9.84mgGAE/g removes DPPH and ABTS free radical ability and respectively reaches 9.74 and 13.02mg TE/g, the gingko functional red yeast rice
It can be used as food additives and functional food raw material application.
1 gingko functional red yeast rice primary bioactivity substance of table and antioxidant activity compare
Note: "-", which refers in sample, to be detected.
Have been described in detail above embodiments of the present invention, but this be in order to facilitate understanding and the example lifted, should not be regarded
For limitation of the present invention.Equally, any person of ordinary skill in the field can according to the technique and scheme of the present invention and its
Various possible equivalent changes and replacement are made in the description of preferred embodiment, but all these changes and replacement all should belong to this
Invention scope of protection of the claims.
Claims (4)
1. a kind of gingko functional red yeast rice process for solid state fermentation, it is characterised in that using red yeast rice as leavening, through liquid seed culture
Afterwards, it is inoculated in ferment in gingko solid medium and be made.
2. a kind of gingko functional red yeast rice process for solid state fermentation according to claim 1, it is characterised in that include the following steps:
(1) prepared by liquid seed culture medium: preparing fluid nutrient medium, the full powder 2wt.%-6 wt.% of gingko, chlorination by following component
0.2 wt.%-0.4 wt.% of ammonium, 0.05 wt.%-0.08 wt.% of magnesium sulfate, adds water to 100%, in 121 DEG C of sterilizing 20min；
(2) liquid seed culture: it is inoculated with red yeast rice by 5 wt.%-8wt.% of liquid seed culture medium, is placed in rotary shaker
160rpm, cultivation temperature are 28 DEG C, and culture 48h obtains red yeast rice liquid seed；
(3) prepared by gingko solid medium: fresh or extra dry white wine fruit squeezes through boiling to no hard core to no whole grain, by following
Component and accounting add ammonium sulfate 0.1 wt.% ~ 0.5 wt.%, the ammonium chloride wt.% of 0.1 wt.% ~ 0.5,0.01 wt.% of magnesium sulfate
~0.10 wt.%；
(4) gingko functional red yeast rice solid state fermentation: red yeast rice liquid seed is inoculated with by 10 wt.%-20wt.% of gingko solid medium
Fermentation, fermentation temperature are 26 ~ 32 DEG C, dry after the 15d that ferments, and obtain gingko functional red yeast rice.
3. gingko functional red yeast rice made from process for solid state fermentation as claimed in claim 1 or 2.
4. gingko functional red yeast rice described in claim 3 is preparing the application in food additives and functional food raw material.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110387388A (en) * | 2019-07-19 | 2019-10-29 | 江南大学 | A kind of method that Monascus produces lipid-loweringing ingredient Monacolin K using wheat grain |
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Application publication date: 20181211 |