CN110074328A - A method of function steamed bun is prepared using wheat bran Monascus fermentation broth - Google Patents
A method of function steamed bun is prepared using wheat bran Monascus fermentation broth Download PDFInfo
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- 235000015099 wheat brans Nutrition 0.000 title claims abstract description 140
- 238000000855 fermentation Methods 0.000 title claims abstract description 105
- 230000004151 fermentation Effects 0.000 title claims abstract description 105
- 241000228347 Monascus <ascomycete fungus> Species 0.000 title claims abstract description 90
- 238000000034 method Methods 0.000 title claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000008213 purified water Substances 0.000 claims abstract description 16
- 239000000706 filtrate Substances 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 6
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 239000005720 sucrose Substances 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 51
- 239000000843 powder Substances 0.000 claims description 48
- 230000001954 sterilising effect Effects 0.000 claims description 39
- 239000002994 raw material Substances 0.000 claims description 33
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 20
- 238000002360 preparation method Methods 0.000 claims description 20
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 claims description 20
- 230000003519 ventilatory effect Effects 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 17
- 229920006395 saturated elastomer Polymers 0.000 claims description 15
- 239000002609 medium Substances 0.000 claims description 12
- 238000007710 freezing Methods 0.000 claims description 11
- 230000008014 freezing Effects 0.000 claims description 11
- 239000001963 growth medium Substances 0.000 claims description 11
- 238000011218 seed culture Methods 0.000 claims description 11
- 238000003860 storage Methods 0.000 claims description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 239000001888 Peptone Substances 0.000 claims description 10
- 108010080698 Peptones Proteins 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 10
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 10
- 235000019319 peptone Nutrition 0.000 claims description 10
- 235000010344 sodium nitrate Nutrition 0.000 claims description 10
- 239000004317 sodium nitrate Substances 0.000 claims description 10
- 238000000605 extraction Methods 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 230000005484 gravity Effects 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 239000000725 suspension Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 235000012054 meals Nutrition 0.000 claims description 5
- 238000004904 shortening Methods 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims description 5
- 229960001763 zinc sulfate Drugs 0.000 claims description 5
- 229910000368 zinc sulfate Inorganic materials 0.000 claims description 5
- 235000015278 beef Nutrition 0.000 claims description 4
- 230000000994 depressogenic effect Effects 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 4
- 230000014759 maintenance of location Effects 0.000 claims description 3
- 230000006870 function Effects 0.000 abstract description 35
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 abstract description 2
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 abstract description 2
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 abstract description 2
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 abstract description 2
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 abstract description 2
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000007661 gastrointestinal function Effects 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 8
- 235000021307 Triticum Nutrition 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 6
- 230000008859 change Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 210000003491 skin Anatomy 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000235349 Ascomycota Species 0.000 description 1
- 241000639924 Aspergillaceae Species 0.000 description 1
- 241000228427 Eurotiales Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 244000113306 Monascus purpureus Species 0.000 description 1
- 235000002322 Monascus purpureus Nutrition 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000005282 brightening Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229940057059 monascus purpureus Drugs 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229940026314 red yeast rice Drugs 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
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
- 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
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
A method of function steamed bun is prepared using wheat bran Monascus fermentation broth, including the trehalose of the Plain flour of 60-65 parts by weight, the wheat bran Monascus fermentation broth filtrate of 10-15 parts by weight, the purified water of 15-20 parts by weight, the saccharomyces cerevisiae of 1.5-2.0 parts by weight, the sucrose of 0.5-1.0 parts by weight, the white granulated sugar of 0.5-1.0 parts by weight, the salt of 0.3-0.5 parts by weight, 0.3-0.5 parts by weight will be mixed, dough is kneaded into after mixing evenly.Wheat bran Monascus fermentation broth function steamed bun produced by the present invention, multiple functions ingredient containing wheat bran Monascus fermentation broth, such as dietary fiber, ergosterol, monascorubin have the various health care functions such as anti-oxidant, raising is immune, improvement gastrointestinal function.
Description
Technical field
The present invention relates to a kind of methods using wheat bran Monascus fermentation broth preparation function steamed bun, belong to agricultural product essence
Deep process technology field.
Background technique
Wheat bran is the outermost epidermis of wheat, accounts for about the 20-25% of wheat total amount.Wheat during processing flour,
Wheat obtains flour after being machined by flour milling, remaining skin is by-product wheat bran.Currently, wheat bran is primarily used to feed, it is economical
It is worth not high.For wheat bran rich in dietary fiber, protein, vitamin E, phytic acid etc., the potentiality of deep processing and comprehensive utilization are very big.
Monascus (Monascus purpureus Went.) is Ascomycetes, Eurotiale, Aspergillaceae, monascus belong to true
Bacterium.Monascus is saprophytic fungus, and the optimal pH of growth is 3.5~5, and growth temperature is 26~42 DEG C, is resistant to 10% ethyl alcohol, Chang Cun
It is trees, soil and deposit etc..Monascus well-grown in wort agar medium, bacterium colony is just white, aging
After become pale pink, purple or grey black, multiform is at red.Monascus can produce a large amount of natural red colouring matter, can be used for making wine, make
Vinegar, the colorant and flavoring agent for cooking fermented bean curd；The saccharification type beta amylase activity of monascus is stronger, therefore can be used to produce red wheat
Bud sugar；The proteinase activity of monascus is higher, can be pickled the high-protein foods such as fish, meat, bean curd with red yeast rice.Due to wheat in monascus
Angle sterol, blood-lipid-lowering materials, natural bacteriostatic substance rich content, in recent years, the health-care efficacy of monascus gradually at
To study the hot spot with industry.
Summary of the invention
The purpose of the present invention is to provide a kind of methods using wheat bran Monascus fermentation broth preparation function steamed bun.
In order to achieve the above objects and other related objects, present invention provide the technical scheme that a kind of utilize wheat bran
The method of Monascus fermentation broth preparation function steamed bun, including the following steps:
Step 1: the ratio of wheat bran and purified water 1:2-4 in mass ratio being mixed, 5-8h is stood；Then 30- is extracted in boiling
45min；In extraction process, material is in ultrasonic environment；After the completion of extraction, extracting solution is passed through into 40-60 mesh net filtration,
Wheat bran extracting solution is obtained, it is spare；
Step 2: wheat bran being crushed to 30 ~ 60 mesh, obtains wheat bran coarse powder；Wheat bran coarse powder is used into air-flow ultra micro
Pulverizer is crushed to 300 ~ 400 mesh, obtains wheat bran Ultramicro-powder；
Step 3: in the liquid seed culture medium after the access of monascus specie suspension is sterilized, in 30-35 DEG C of temperature, revolving speed 100-
4-6d is cultivated in the shaking table of 200r/min, obtains monascus liquid seeds；
Step 4: high gravity fermentation culture includes 4 steps: the first step, by the inoculum concentration of 2.5-5.0% by monascus liquid altogether
In liquid fermentation medium after seed access sterilizing, it is in 30-35 DEG C of temperature, speed of agitator 100-200r/min, ventilatory capacity
50-60 times of fermentating liquid volume per hour cultivates 45-50h；Second step adds quality of fermentation broth 15-20%'s into fermentor
Wheat bran Ultramicro-powder after sterilizing, keeping 30-35 DEG C of temperature, speed of agitator 100-200r/min, ventilatory capacity is to send out per hour
50-60 times of zymotic fluid volume cultivates 36-48h；Third step, after the sterilizing that quality of fermentation broth 25-30% is added into fermentor
Wheat bran Ultramicro-powder keeps 30-35 DEG C of temperature, speed of agitator 100-200r/min, ventilatory capacity for fermentating liquid volume per hour
50-60 times, cultivate 36-48h；4th step, the wheat bran after the sterilizing of quality of fermentation broth 15-20% is added into fermentor
Ultramicro-powder keeps 30-35 DEG C of temperature, speed of agitator 100-200r/min, the 50-60 that ventilatory capacity is fermentating liquid volume per hour
Times, culture 36-48h obtains wheat bran Monascus fermentation broth after fermentation；
Step 5: ultra high pressure treatment being carried out to wheat bran Monascus fermentation broth, is then filtered using 100-120 mesh filter screen, is collected
Filtrate obtains wheat bran Monascus fermentation broth filtrate；
Step 6: by the Plain flour of 60-65 parts by weight, the wheat bran Monascus fermentation broth filtrate of 10-15 parts by weight, 15-20
The purified water of parts by weight, the saccharomyces cerevisiae of 1.5-2.0 parts by weight, the sucrose of 0.5-1.0 parts by weight, 0.5-1.0 parts by weight it is white
The trehalose mixing of granulated sugar, the salt of 0.3-0.5 parts by weight, 0.3-0.5 parts by weight, kneads into dough after mixing evenly；
Step 7: dough being rolled repeatedly, then places 30- under conditions of temperature is 35-38 DEG C, relative humidity is 70-80%
45min carries out dough leavening；
Step 8: the dough after provocation that step 7 obtains being rolled and is depressed into a thickness of 5-8cm, then cutting or kneading are at fritter face
Group；Then the temperature of doughball is cooled to 5-10 DEG C in 5-8min；- 18 ~ -15 DEG C are cooled in 15-20min again,
The wheat bran Monascus fermentation broth function steamed bun freezed.
Preferred technical solution are as follows: the composition of raw materials of liquid seed culture medium includes the raw material of following mass percent: 25-
50% wheat bran extracting solution, 10-25% wheat bran Ultramicro-powder, 2.5-3.5% glucose, 2-3% beef extract, 0.6-1% albumen
Peptone, 0.4-0.6% sodium nitrate, 0.2-0.3% sodium chloride, 0.08-0.12% zinc sulfate, 0.08-0.12% magnesium sulfate, remaining is purifying
Water；Preparation method includes: to be uniformly mixed each raw material according to composition of raw materials, is then charged into shaking flask, 121 DEG C of saturated vapor sterilizings
It is cooled after 15-20min to room temperature, it is spare.
Preferred technical solution are as follows: the composition of raw materials of liquid fermentation medium includes the raw material of following mass percent: 30-
40% wheat bran extracting solution, 2.5-3.5% glucose, 3-5% soy meal, 0.6-1% peptone, 0.4-0.6% sodium nitrate, 0.08-
0.12% magnesium sulfate, remaining is purified water；Preparation method includes: to be uniformly mixed each raw material according to composition of raw materials, is then charged into and shakes
In bottle, cool after 121 DEG C of saturated vapor sterilizing 15-20min to room temperature, it is spare.
Preferred technical solution are as follows: wheat bran Ultramicro-powder sterilizing methods include: by wheat bran Ultramicro-powder using 121 DEG C
Saturated vapor sterilizing 15-20min, then cools to room temperature, spare.
Preferred technical solution are as follows: the storing mode of the wheat bran Monascus fermentation broth function steamed bun of freezing be -20 ~ -
12 DEG C of chilled storages；The wheat bran Monascus fermentation broth function steamed bun of freezing is taken out from storage environment, steam steams 15-
20min, as the wheat bran Monascus fermentation broth function steamed bun of shortening.
Since above-mentioned technical proposal is used, the present invention has the advantage, that compared with prior art
The present invention has developed a kind of method using wheat bran Monascus fermentation broth preparation function steamed bun, has developed wheat bran
Fermentation Condition of Monascus spp method will be sent out using formula, provocation, the method for freezing of wheat bran Monascus fermentation broth preparation function steamed bun
After steamed bread dough stripping and slicing, shaping, quick-frozen, packaging after ferment, chilled storage is carried out；When needing edible, thawed to dough,
It cooks, fresh steamed bun can quickly be made.Wheat bran Monascus fermentation broth function steamed bun, contains wheat bran Monascus fermentation broth
Multiple functions ingredient, such as dietary fiber, ergosterol, monascorubin, have it is anti-oxidant, improve it is immune, improve stomach and intestine function
The various health care functions such as energy.
Specific embodiment
Embodiments of the present invention are illustrated by particular specific embodiment below, those skilled in the art can be by this explanation
Content disclosed by book is understood other advantages and efficacy of the present invention easily.
The term of such as "upper", "lower", "left", "right", " centre " and " one " cited in this specification, is also only just
In being illustrated for narration, rather than to limit the scope of the invention, relativeness is altered or modified, without substantive change
Under more technology contents, when being also considered as the enforceable scope of the present invention.
Embodiment 1: a method of function steamed bun is prepared using wheat bran Monascus fermentation broth
A method of function steamed bun, including following technical step are prepared using wheat bran Monascus fermentation broth.
(1) wheat bran extracting solution is prepared
It will be mixed without mildew, without rotten wheat bran and food-grade purified water 1:3 ratio in mass ratio, stand 6.5h；Then,
Mixed liquor is placed into the stainless steel hot extraction element with steam condensate collection device, 35min is extracted in boiling；Extraction process
In, it is in material in ultrasonic environment, ultrasonic frequency 30kHz, power density 0.4w/cm2.It, will after the completion of extraction
Extracting solution passes through 40-60 mesh net filtration, obtains wheat bran extracting solution, spare.
(2) wheat bran Ultramicro-powder is prepared
40 mesh will be crushed to food-grade pulverizer without mildew, without rotten wheat bran, obtain wheat bran coarse powder；By wheat
Wheat bran coarse powder uses the Ultra-Micro Grinding Equipment crushing and processing of food-grade air-flow, until material average grain is 350 mesh, obtains wheat bran
Ultramicro-powder, it is spare.
(3) monascus liquid seeds culture
The preparation of liquid seed culture medium: 35% wheat bran extracting solution, 15% wheat bran Ultramicro-powder, 3% glucose, 2.5% N
Meat medicinal extract, 0.8% peptone, 0.5% sodium nitrate, 0.25% sodium chloride, 0.1% zinc sulfate, 0.1% magnesium sulfate, remaining is pure for food-grade
Change water, amounts to 100/%；Liquid seed culture medium is fitted into shaking flask, is cooled after 121 DEG C of saturated vapor sterilizing 17min to room temperature,
It is spare.
Liquid seeds culture.Appropriate amounts of sterilized water is added to monascus specie inclined-plane, and (inclined-plane every square centimeter is added 2ml's
Sterile water), the spore in inclined-plane is scraped with inoculation shovel, bacteria suspension is made；Bacteria suspension access is gone out by 4% inoculum concentration
In liquid seed culture medium after bacterium, 32 DEG C of temperature, revolving speed 150r/min shaking table in cultivate 5d, obtain monascus liquid strain
Son.
(4) monascus high gravity fermentation
The preparation of liquid fermentation medium: 35% wheat bran extracting solution, 3% glucose, 4% soy meal, 0.8% peptone, 0.5%
Sodium nitrate, 0.1% magnesium sulfate, remaining is food-grade purified water, amounts to 100/%；Fermentation medium is fitted into fermentor, 121 DEG C
It cools after saturated vapor sterilizing 17min to room temperature, it is spare.
The sterilizing of wheat bran Ultramicro-powder.By wheat bran Ultramicro-powder using 121 DEG C of saturated vapors sterilizing 15-20min, then
It cools to room temperature, it is spare.
High gravity fermentation culture.Altogether include 4 steps: the first step is accessed monascus liquid seeds by 4% inoculum concentration
It is fermentating liquid volume per hour in 32 DEG C of temperature, speed of agitator 150r/min, ventilatory capacity in liquid fermentation medium after sterilizing
55 times, cultivate 48h；Second step, the wheat bran Ultramicro-powder after the sterilizing of quality of fermentation broth 18% is added into fermentor, is protected
32 DEG C of temperature, speed of agitator 150r/min, 55 times that ventilatory capacity is fermentating liquid volume per hour are held, 42h is cultivated；Third step, to
Wheat bran Ultramicro-powder after adding the sterilizing of quality of fermentation broth 27% in fermentor, keeps 32 DEG C of temperature, speed of agitator 150r/
Min, 55 times that ventilatory capacity is fermentating liquid volume per hour, cultivate 42h；4th step adds quality of fermentation broth 17% into fermentor
Sterilizing after wheat bran Ultramicro-powder, keeping 32 DEG C of temperature, speed of agitator 150r/min, ventilatory capacity is fermented liquid per hour
Long-pending 55 times, culture 42h obtain wheat bran Monascus fermentation broth after fermentation.
(5) fermentation liquor pretreatment
Ultra high pressure treatment.By in the 45min of wheat bran Monascus fermentation broth after the fermentation has been completed, it is put into food grade plastic bag
In, then the hot-seal in vacuum gauge pressure -0.09~-0.10MPa environment is placed in food extra-high tension unit, in 20 DEG C of temperature
Under, it is pressure matchmaker with water, using 400MPa ultra high pressure treatment, dwell time 10min.
Filtration treatment.Wheat bran Monascus fermentation broth after ultra high pressure treatment is taken out from polybag, using 110 mesh
Strainer filtering collects filtrate, spare.
(6) dough formulation
Dough formula are as follows: the Plain flour of 62 parts by weight, the wheat bran Monascus fermentation broth filtrate of 12 parts by weight, 18 parts by weight
Food-grade purified water, the saccharomyces cerevisiae of 1.7 parts by weight, the sucrose of 0.8 parts by weight, the white granulated sugar of 0.8 parts by weight, 0.4 weight
Part salt, 0.4 parts by weight trehalose.Saccharomyces cerevisiae is preferably low-temperature type.
Various raw materials needed for dough are weighed by formula and are mixed, stirs, then kneads into surface-brightening
Dough.
(7) dough leavening
Dough is rolled 8-10 times repeatedly, is subsequently placed in Flour product provocation device, 36 DEG C of temperature, relative humidity 75% is controlled, puts
Set 32min.
(8) dough quickly cooling with it is quick-frozen
Dough after provocation is taken out, dough average thickness is rolled press as 6cm rapidly, and according to product processing needs, cutting or
Kneading at different sizes and shapes doughball；Then, doughball is placed in food quickly cooling equipment, its temperature is made to exist
7 DEG C are cooled in 6.5min.
Doughball after quickly cooling is placed in fast food freezing equipment, -16 DEG C are cooled in 18min, is freezed
Wheat bran Monascus fermentation broth function steamed bun.
The wheat bran Monascus fermentation broth function steamed bun of freezing, storing mode are -16 DEG C of chilled storages；Its edible side
Method is to take out it from storage environment, and steam steams 17min, as the wheat bran Monascus fermentation broth function steamed bun of shortening
Head.
Embodiment 2: a method of function steamed bun is prepared using wheat bran Monascus fermentation broth
A method of function steamed bun is prepared using wheat bran Monascus fermentation broth, it is characterised in that: is included the following steps:
Step 1: the ratio of wheat bran and purified water 1:2 in mass ratio being mixed, 5h is stood；Then 30min is extracted in boiling；It mentions
During taking, material is in ultrasonic environment；After the completion of extraction, extracting solution is passed through into 40 mesh net filtrations, obtains wheat bran
Skin extracting solution, it is spare；
Step 2: wheat bran being crushed to 30 mesh, obtains wheat bran coarse powder；Wheat bran coarse powder is used into air-flow Ultramicro-powder
Broken machine is crushed to 300 mesh, obtains wheat bran Ultramicro-powder；
Step 3: in the liquid seed culture medium after the access of monascus specie suspension is sterilized, in 30 DEG C of temperature, revolving speed 100r/
4d is cultivated in the shaking table of min, obtains monascus liquid seeds；
Step 4: high gravity fermentation culture includes 4 steps: the first step, by 2.5% inoculum concentration by monascus liquid seeds altogether
It is fermentation liquid per hour in 30 DEG C of temperature, speed of agitator 100r/min, ventilatory capacity in liquid fermentation medium after access sterilizing
50 times of volume cultivate 45h；Second step, the wheat bran ultra micro after the sterilizing of quality of fermentation broth 15% is added into fermentor
Powder keeps 30 DEG C of temperature, speed of agitator 100r/min, 50 times that ventilatory capacity is fermentating liquid volume per hour, cultivates 36h；Third
Step, the wheat bran Ultramicro-powder after the sterilizing of quality of fermentation broth 25% is added into fermentor, keeps 30 DEG C of temperature, speed of agitator
100r/min, 50 times that ventilatory capacity is fermentating liquid volume per hour, cultivate 36h；4th step adds fermentation liquid matter into fermentor
Wheat bran Ultramicro-powder after the sterilizing of amount 15%, keeping 30 DEG C of temperature, speed of agitator 100r/min, ventilatory capacity is to send out per hour
50 times of zymotic fluid volume, culture 36h obtain wheat bran Monascus fermentation broth after fermentation；
Step 5: ultra high pressure treatment being carried out to wheat bran Monascus fermentation broth, is then filtered using 100 mesh filter screens, filtrate is collected
Obtain wheat bran Monascus fermentation broth filtrate；
Step 6: by the Plain flour of 60 parts by weight, the wheat bran Monascus fermentation broth filtrate of 10 parts by weight, 15 parts by weight
Purified water, the saccharomyces cerevisiae of 1.5 parts by weight, the sucrose of 0.5 parts by weight, the white granulated sugar of 0.5 parts by weight, 0.3 parts by weight salt,
The trehalose of 0.3 parts by weight mixes, and kneads into dough after mixing evenly；
Step 7: dough being rolled repeatedly, then places 30min under conditions of temperature is 35 DEG C, relative humidity is 70%, is carried out
Dough leavening；
Step 8: the dough after provocation that step 7 obtains being rolled and is depressed into a thickness of 5cm, then cutting or kneading are at doughball；
Then the temperature of doughball is cooled to 5 DEG C in 5min；- 18 DEG C are cooled in 15min again, the wheat bran freezed
Skin Monascus fermentation broth function steamed bun.
Preferred embodiment are as follows: the composition of raw materials of liquid seed culture medium includes the raw material of following mass percent: 25%
Wheat bran extracting solution, 10% wheat bran Ultramicro-powder, 2.5% glucose, 2% beef extract, 0.6% peptone, 0.4% sodium nitrate,
0.2% sodium chloride, 0.08% zinc sulfate, 0.08% magnesium sulfate, remaining is purified water；Preparation method includes: will be each according to composition of raw materials
Raw material is uniformly mixed, and is then charged into shaking flask, is cooled after 121 DEG C of saturated vapor sterilizing 15min to room temperature, spare.
Preferred embodiment are as follows: the composition of raw materials of liquid fermentation medium includes the raw material of following mass percent: 30%
Wheat bran extracting solution, 2.5% glucose, 3% soy meal, 0.6% peptone, 0.4% sodium nitrate, 0.08% magnesium sulfate, remaining is pure
Change water；Preparation method includes: to be uniformly mixed each raw material according to composition of raw materials, is then charged into shaking flask, and 121 DEG C of saturated vapors go out
It cools after bacterium 15min to room temperature, it is spare.
Preferred embodiment are as follows: wheat bran Ultramicro-powder sterilizing methods include: by wheat bran Ultramicro-powder using 121 DEG C
Saturated vapor sterilizing 15min, then cools to room temperature, spare.
Preferred embodiment are as follows: the storing mode of the wheat bran Monascus fermentation broth function steamed bun of freezing is -20 DEG C
Chilled storage；The wheat bran Monascus fermentation broth function steamed bun of freezing is taken out from storage environment, steam steams 15min,
The as wheat bran Monascus fermentation broth function steamed bun of shortening.
Embodiment 3: a method of function steamed bun is prepared using wheat bran Monascus fermentation broth
A method of function steamed bun is prepared using wheat bran Monascus fermentation broth, it is characterised in that: is included the following steps:
Step 1: the ratio of wheat bran and purified water 1:4 in mass ratio being mixed, 8h is stood；Then 45min is extracted in boiling；It mentions
During taking, material is in ultrasonic environment；After the completion of extraction, extracting solution is passed through into 60 mesh net filtrations, obtains wheat bran
Skin extracting solution, it is spare；
Step 2: wheat bran being crushed to 60 mesh, obtains wheat bran coarse powder；Wheat bran coarse powder is used into air-flow Ultramicro-powder
Broken machine is crushed to 400 mesh, obtains wheat bran Ultramicro-powder；
Step 3: in the liquid seed culture medium after the access of monascus specie suspension is sterilized, in 35 DEG C of temperature, revolving speed 200r/
6d is cultivated in the shaking table of min, obtains monascus liquid seeds；
Step 4: high gravity fermentation culture includes 4 steps: the first step, by 5.0% inoculum concentration by monascus liquid seeds altogether
It is fermentation liquid per hour in 35 DEG C of temperature, speed of agitator 200r/min, ventilatory capacity in liquid fermentation medium after access sterilizing
60 times of volume cultivate 50h；Second step, the wheat bran ultra micro after the sterilizing of quality of fermentation broth 20% is added into fermentor
Powder keeps 35 DEG C of temperature, speed of agitator 200r/min, 60 times that ventilatory capacity is fermentating liquid volume per hour, cultivates 48h；Third
Step, the wheat bran Ultramicro-powder after the sterilizing of quality of fermentation broth 30% is added into fermentor, keeps 35 DEG C of temperature, speed of agitator
200r/min, 60 times that ventilatory capacity is fermentating liquid volume per hour, cultivate 48h；4th step adds fermentation liquid matter into fermentor
Wheat bran Ultramicro-powder after the sterilizing of amount 20%, keeping 35 DEG C of temperature, speed of agitator 200r/min, ventilatory capacity is to send out per hour
60 times of zymotic fluid volume, culture 48h obtain wheat bran Monascus fermentation broth after fermentation；
Step 5: ultra high pressure treatment being carried out to wheat bran Monascus fermentation broth, is then filtered using 120 mesh filter screens, filtrate is collected
Obtain wheat bran Monascus fermentation broth filtrate；
Step 6: by the Plain flour of 65 parts by weight, the wheat bran Monascus fermentation broth filtrate of 15 parts by weight, 20 parts by weight
Purified water, the saccharomyces cerevisiae of 2.0 parts by weight, the sucrose of 1.0 parts by weight, the white granulated sugar of 1.0 parts by weight, 0.5 parts by weight salt,
The trehalose of 0.5 parts by weight mixes, and kneads into dough after mixing evenly；
Step 7: dough being rolled repeatedly, then places 45min under conditions of temperature is 38 DEG C, relative humidity is 80%, is carried out
Dough leavening；
Step 8: the dough after provocation that step 7 obtains being rolled and is depressed into a thickness of 8cm, then cutting or kneading are at doughball；
Then the temperature of doughball is cooled to 10 DEG C in 8min；- 15 DEG C are cooled in 20min again, the wheat freezed
Wheat bran Monascus fermentation broth function steamed bun.
Preferred embodiment are as follows: the composition of raw materials of liquid seed culture medium includes the raw material of following mass percent: 50%
Wheat bran extracting solution, 25% wheat bran Ultramicro-powder, 3.5% glucose, 3% beef extract, 1% peptone, 0.6% sodium nitrate,
0.3% sodium chloride, 0.12% zinc sulfate, 0.12% magnesium sulfate, remaining is purified water；Preparation method includes: will be each according to composition of raw materials
Raw material is uniformly mixed, and is then charged into shaking flask, is cooled after 121 DEG C of saturated vapor sterilizing 20min to room temperature, spare.
Preferred embodiment are as follows: the composition of raw materials of liquid fermentation medium includes the raw material of following mass percent: 40%
Wheat bran extracting solution, 3.5% glucose, 5% soy meal, 1% peptone, 0.6% sodium nitrate, 0.12% magnesium sulfate, remaining is purifying
Water；Preparation method includes: to be uniformly mixed each raw material according to composition of raw materials, is then charged into shaking flask, 121 DEG C of saturated vapor sterilizings
It is cooled after 20min to room temperature, it is spare.
Preferred embodiment are as follows: wheat bran Ultramicro-powder sterilizing methods include: by wheat bran Ultramicro-powder using 121 DEG C
Saturated vapor sterilizing 20min, then cools to room temperature, spare.
Preferred embodiment are as follows: the storing mode of the wheat bran Monascus fermentation broth function steamed bun of freezing is -12 DEG C
Chilled storage；The wheat bran Monascus fermentation broth function steamed bun of freezing is taken out from storage environment, steam steams 20min,
The as wheat bran Monascus fermentation broth function steamed bun of shortening.
As described above is only to be not intended to tool to explain the preferred embodiments of the invention to do any shape to the present invention
Limitation in formula should all wrap therefore all have any modification or change for making the related present invention under identical spirit
It includes in the scope that the invention is intended to protect.
Claims (5)
1. a kind of method using wheat bran Monascus fermentation broth preparation function steamed bun, it is characterised in that: include the following steps:
Step 1: the ratio of wheat bran and purified water 1:2-4 in mass ratio being mixed, 5-8h is stood；Then 30- is extracted in boiling
45min；In extraction process, material is in ultrasonic environment；After the completion of extraction, extracting solution is passed through into 40-60 mesh net filtration,
Wheat bran extracting solution is obtained, it is spare；
Step 2: wheat bran being crushed to 30 ~ 60 mesh, obtains wheat bran coarse powder；Wheat bran coarse powder is used into air-flow ultra micro
Pulverizer is crushed to 300 ~ 400 mesh, obtains wheat bran Ultramicro-powder；
Step 3: in the liquid seed culture medium after the access of monascus specie suspension is sterilized, in 30-35 DEG C of temperature, revolving speed 100-
4-6d is cultivated in the shaking table of 200r/min, obtains monascus liquid seeds；
Step 4: high gravity fermentation culture includes 4 steps: the first step, by the inoculum concentration of 2.5-5.0% by monascus liquid altogether
In liquid fermentation medium after seed access sterilizing, it is in 30-35 DEG C of temperature, speed of agitator 100-200r/min, ventilatory capacity
50-60 times of fermentating liquid volume per hour cultivates 45-50h；Second step adds quality of fermentation broth 15-20%'s into fermentor
Wheat bran Ultramicro-powder after sterilizing, keeping 30-35 DEG C of temperature, speed of agitator 100-200r/min, ventilatory capacity is to send out per hour
50-60 times of zymotic fluid volume cultivates 36-48h；Third step, after the sterilizing that quality of fermentation broth 25-30% is added into fermentor
Wheat bran Ultramicro-powder keeps 30-35 DEG C of temperature, speed of agitator 100-200r/min, ventilatory capacity for fermentating liquid volume per hour
50-60 times, cultivate 36-48h；4th step, the wheat bran after the sterilizing of quality of fermentation broth 15-20% is added into fermentor
Ultramicro-powder keeps 30-35 DEG C of temperature, speed of agitator 100-200r/min, the 50-60 that ventilatory capacity is fermentating liquid volume per hour
Times, culture 36-48h obtains wheat bran Monascus fermentation broth after fermentation；
Step 5: ultra high pressure treatment being carried out to wheat bran Monascus fermentation broth, is then filtered using 100-120 mesh filter screen, is collected
Filtrate obtains wheat bran Monascus fermentation broth filtrate；
Step 6: by the Plain flour of 60-65 parts by weight, the wheat bran Monascus fermentation broth filtrate of 10-15 parts by weight, 15-20
The purified water of parts by weight, the saccharomyces cerevisiae of 1.5-2.0 parts by weight, the sucrose of 0.5-1.0 parts by weight, 0.5-1.0 parts by weight it is white
The trehalose mixing of granulated sugar, the salt of 0.3-0.5 parts by weight, 0.3-0.5 parts by weight, kneads into dough after mixing evenly；
Step 7: dough being rolled repeatedly, then places 30- under conditions of temperature is 35-38 DEG C, relative humidity is 70-80%
45min carries out dough leavening；
Step 8: the dough after provocation that step 7 obtains being rolled and is depressed into a thickness of 5-8cm, then cutting or kneading are at fritter face
Group；Then the temperature of doughball is cooled to 5-10 DEG C in 5-8min；- 18 ~ -15 DEG C are cooled in 15-20min again,
The wheat bran Monascus fermentation broth function steamed bun freezed.
2. the method according to claim 1 using wheat bran Monascus fermentation broth preparation function steamed bun, feature exist
In: the composition of raw materials of liquid seed culture medium includes the raw material of following mass percent: 25-50% wheat bran extracting solution, 10-
25% wheat bran Ultramicro-powder, 2.5-3.5% glucose, 2-3% beef extract, 0.6-1% peptone, 0.4-0.6% sodium nitrate,
0.2-0.3% sodium chloride, 0.08-0.12% zinc sulfate, 0.08-0.12% magnesium sulfate, remaining is purified water；Preparation method include: by
Each raw material is uniformly mixed according to composition of raw materials, is then charged into shaking flask, is cooled after 121 DEG C of saturated vapor sterilizing 15-20min to room
Temperature, it is spare.
3. the method according to claim 1 using wheat bran Monascus fermentation broth preparation function steamed bun, feature exist
In: the composition of raw materials of liquid fermentation medium includes the raw material of following mass percent: 30-40% wheat bran extracting solution, 2.5-
3.5% glucose, 3-5% soy meal, 0.6-1% peptone, 0.4-0.6% sodium nitrate, 0.08-0.12% magnesium sulfate, remaining is purifying
Water；Preparation method includes: to be uniformly mixed each raw material according to composition of raw materials, is then charged into shaking flask, 121 DEG C of saturated vapor sterilizings
It is cooled after 15-20min to room temperature, it is spare.
4. the method according to claim 1 using wheat bran Monascus fermentation broth preparation function steamed bun, feature exist
In: wheat bran Ultramicro-powder sterilizing methods include: that wheat bran Ultramicro-powder is used 121 DEG C of saturated vapors sterilizing 15-20min,
Then it cools to room temperature, it is spare.
5. the method according to claim 1 using wheat bran Monascus fermentation broth preparation function steamed bun, feature exist
In: the storing mode of the wheat bran Monascus fermentation broth function steamed bun of freezing is -20 ~ -12 DEG C of chilled storages；By the small of freezing
Wheat bran skin Monascus fermentation broth function steamed bun takes out from storage environment, and steam steams 15-20min, the as wheat bran of shortening
Skin Monascus fermentation broth function steamed bun.
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