CN110250381A - A kind of konjaku monascus vinegar fermented beverage and preparation method thereof with ease constipation and weight losing function - Google Patents
A kind of konjaku monascus vinegar fermented beverage and preparation method thereof with ease constipation and weight losing function Download PDFInfo
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- CN110250381A CN110250381A CN201910491450.8A CN201910491450A CN110250381A CN 110250381 A CN110250381 A CN 110250381A CN 201910491450 A CN201910491450 A CN 201910491450A CN 110250381 A CN110250381 A CN 110250381A
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- monascus
- konjaku
- weight losing
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- losing function
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 78
- 241000228347 Monascus <ascomycete fungus> Species 0.000 title claims abstract description 63
- 239000000052 vinegar Substances 0.000 title claims abstract description 31
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 31
- 206010010774 Constipation Diseases 0.000 title claims abstract description 26
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 174
- 238000000855 fermentation Methods 0.000 claims abstract description 69
- 230000004151 fermentation Effects 0.000 claims abstract description 69
- 241000894006 Bacteria Species 0.000 claims abstract description 54
- 238000003756 stirring Methods 0.000 claims abstract description 53
- 235000013312 flour Nutrition 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 238000010564 aerobic fermentation Methods 0.000 claims abstract description 18
- 238000010521 absorption reaction Methods 0.000 claims abstract description 17
- 230000008961 swelling Effects 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 238000007654 immersion Methods 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 41
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 34
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical group O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 16
- 229940013618 stevioside Drugs 0.000 claims description 16
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 16
- 235000019202 steviosides Nutrition 0.000 claims description 16
- 240000004904 Amorphophallus paeoniifolius Species 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 235000003599 food sweetener Nutrition 0.000 claims description 9
- 239000003765 sweetening agent Substances 0.000 claims description 9
- 239000002054 inoculum Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 241001312219 Amorphophallus konjac Species 0.000 abstract description 9
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract description 9
- 150000004676 glycans Chemical class 0.000 abstract description 9
- 235000010485 konjac Nutrition 0.000 abstract description 9
- 239000000252 konjac Substances 0.000 abstract description 9
- 229920001282 polysaccharide Polymers 0.000 abstract description 9
- 239000005017 polysaccharide Substances 0.000 abstract description 9
- 235000013361 beverage Nutrition 0.000 abstract description 6
- 229930189562 monascusic acid Natural products 0.000 abstract description 4
- 230000013872 defecation Effects 0.000 abstract description 2
- 241000031003 Monascus ruber Species 0.000 description 16
- 239000000203 mixture Substances 0.000 description 16
- 238000011081 inoculation Methods 0.000 description 15
- 229920002472 Starch Polymers 0.000 description 14
- 239000006185 dispersion Substances 0.000 description 14
- 239000004615 ingredient Substances 0.000 description 14
- 230000003020 moisturizing effect Effects 0.000 description 14
- 238000007789 sealing Methods 0.000 description 14
- 235000019698 starch Nutrition 0.000 description 14
- 238000013019 agitation Methods 0.000 description 13
- 239000008107 starch Substances 0.000 description 13
- 230000006870 function Effects 0.000 description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 11
- 235000019441 ethanol Nutrition 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 9
- 239000008280 blood Substances 0.000 description 7
- 210000004369 blood Anatomy 0.000 description 7
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 5
- 241001062009 Indigofera Species 0.000 description 5
- 238000001514 detection method Methods 0.000 description 5
- 229910052740 iodine Inorganic materials 0.000 description 5
- 239000011630 iodine Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 208000008589 Obesity Diseases 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 235000020824 obesity Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000001934 delay Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000020510 functional beverage Nutrition 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 2
- 238000009629 microbiological culture Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229940026314 red yeast rice Drugs 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- MCSXGCZMEPXKIW-UHFFFAOYSA-N 3-hydroxy-4-[(4-methyl-2-nitrophenyl)diazenyl]-N-(3-nitrophenyl)naphthalene-2-carboxamide Chemical group Cc1ccc(N=Nc2c(O)c(cc3ccccc23)C(=O)Nc2cccc(c2)[N+]([O-])=O)c(c1)[N+]([O-])=O MCSXGCZMEPXKIW-UHFFFAOYSA-N 0.000 description 1
- 208000037259 Amyloid Plaque Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 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 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010046555 Urinary retention Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- -1 lipid peroxide Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000001117 sulphuric acid Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 230000037221 weight management Effects 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/145—Fungal isolates
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- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
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- General Health & Medical Sciences (AREA)
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- Medicinal Chemistry (AREA)
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Abstract
The invention discloses a kind of konjaku monascus vinegar fermented beverage and preparation method thereof with ease constipation and weight losing function.The preparation method includes the following steps: that konjaku flour is added to the water 20~45min of immersion by (1), makes its abundant water absorption and swelling, then using pH value is adjusted to 2.5~3.5, obtains premixed liquid；Mixed liquor is subjected to homogeneous again, sterilizes, obtains mixed liquor；(2) monascus is inoculated into mixed liquor, aerobic fermentation 3~5 days, obtains fermentation liquid under 25 DEG C~32 DEG C, stirring condition；(3) acetic acid bacteria is inoculated into fermentation liquid, the aerobic fermentation 12~for 24 hours under 28 DEG C~32 DEG C, stirring condition obtains the konjaku monascus vinegar fermented beverage with ease constipation and weight losing function.The beverage that the present invention obtains is red, system stable homogeneous sour, containing main components such as konjac polysaccharide, monascus and acetic acid, with good relax bowel and defecation weight losing function.
Description
Technical field
The invention belongs to technical field of food biotechnology, in particular to a kind of konjaku monascus vinegar with ease constipation and weight losing function
Fermented beverage and preparation method thereof.
Background technique
Fat (Obesity) problem is one of the important health problem that the mankind face.From London, Imperial College is big
Researchers deliver on " lancet " one of School of Public Health is learned studies have shown that the problem of obesity that human society faces
6.41 hundred million people increasingly serious, that whole world obesity number has risen to 2014 from 1.05 hundred million in 1975.The fat number of China
Also increasing, in the case where health perception improves and constantly pursues beauty, demand of the China to weight management products will not
It is disconnected to increase.Diet products on the market are sold in the form of health care product or drug at present, have no the product with snack food, no
It is able to satisfy the fast of the mouth tongue of consumer and furthermore with the purpose of weight-reducing.
In recent years the study found that fat generation is related with intestinal health.Enteron aisle is unimpeded can not only maintain enteron aisle for dimension
Colony balance can not only help to lose weight, and also prevent the generation that other various chronic diseases include constipation, enteritis, intestinal cancer etc..Function
Energy property beverage is a kind of public than preferable snack food.Functional beverage on the market has sports drink and ease constipation drink at present
Material, also there is the health beverages with certain weight losing function.
Konjaku have horizontal hypoglycemic, reducing blood lipid, decompression, dissipate poison, beauty treatment, promote blood circulation, lose weight, defaecation, appetizing etc. it is multi-functional,
It is healthy food；Monascus may be used as Chinese medicine, have reducing blood lipid and cholesterol effect；The vinegar that acetic acid bacteria generates, not only can be with
Weight-reducing can also promote nutrient burning in vivo and improve heat utilization rate, promote health；Vinegar can reduce salinity
Intake: eating for salty people love, might as well add some points vinegar in dish crack, more a little less salt of vinegar；Vinegar can inhibit and reduce human body
The formation of lipid peroxide in aging course reduces senile plaque, delays senescence；Vinegar has diuresis, can prevent the retention of urine, constipation
With various calculus diseases；Vinegar can reduce blood pressure, and soften blood vessel, reduce the accumulation of cholesterol and reduce glucose in urine content, prevent painstaking effort
Pipe disease and diabetes.But up to the present, there has been no joined using konjaku as primary raw material, using monascus and acetic acid bacteria on the market
Close the functional beverage product for having both weight-reducing and strong intestines of fermentation preparation.
Summary of the invention
The primary purpose of the present invention is that the shortcomings that overcoming the prior art and deficiency, provide a kind of with ease constipation and slimming exercise
The preparation method of the konjaku monascus vinegar fermented beverage of energy.
The konjaku with ease constipation and weight losing function being prepared another object of the present invention is to provide the method is red
Bent vinegar fermentation beverage.
The purpose of the invention is achieved by the following technical solution: a kind of to send out with the konjaku monascus vinegar of ease constipation and weight losing function
The preparation method of ferment beverage, includes the following steps:
(1) konjaku flour is added to the water 20~45min of immersion, makes its abundant water absorption and swelling, then adjust pH value to 2.5
~3.5, obtain premixed liquid；Premixed liquid is subjected to homogeneous again, sterilizes, obtains mixed liquor；
(2) monascus is inoculated into mixed liquor obtained in step (1), it is aerobic under 25 DEG C~32 DEG C, stirring condition
Fermentation 3~5 days, obtains fermentation liquid；
(3) acetic acid bacteria is inoculated into fermentation liquid obtained in step (2), it is aerobic under 28 DEG C~32 DEG C, stirring condition
Fermentation 12~for 24 hours, obtain the konjaku monascus vinegar fermented beverage with ease constipation and weight losing function.
Konjaku flour described in step (1) is the one or two of white konjaku flour and elephant-foot yam powder；Preferably white konjaku flour,
The mixture that elephant-foot yam powder or white konjaku flour and elephant-foot yam powder 1:1 in mass ratio are mixed.
The content of konjaku flour is 2g~15g/100mL in mixed liquor described in step (1).
PH value described in step (1) is to adjust pH value using hydrochloric acid solution；Preferably use concentration for 1mol/L hydrochloric acid
Solution adjusts pH value.
The condition of homogeneous described in step (1) is preferred are as follows: is heated to 50~60 DEG C, 30~60min of 30Mpa homogeneous.
Sterilization described in step (1) is preferably pasteurize；The condition of the pasteurize are as follows: 95 DEG C of sterilization 300S.
The preparation method of the konjaku monascus vinegar fermented beverage with ease constipation and weight losing function, further includes in step
(1) the step of sweetener is added in premixed liquid obtained in.
The sweetener can add according to actual needs；Its additive amount preferably presses the addition of mixed liquor described in every 100mL
7.0mg~12mg sweetener calculates；More preferably calculated by the addition 7.0mg~10mg sweetener of mixed liquor described in every 100mL.
The sweetener is preferably stevioside.
The inoculum concentration of monascus described in step (2) is to match 0.05g~0.8g red yeast rice by mixed liquor described in every 100mL
Mould calculates；Preferably calculated by the proportion 0.05g~0.2g monascus ruber of mixed liquor described in every 100mL.
Monascus described in step (2) is preferably monascus GIM 3.445, purchased from Guangdong Province's Microbiological Culture Collection
The heart.
The speed of stirring described in step (2) is 180~220r/min；Preferably 200r/min.
Acetic acid bacteria described in step (3) is preferably acetic acid bacteria GIM1.152, purchased from Guangdong Province's Microbiological Culture Collection
The heart.
The inoculum concentration of acetic acid bacteria described in step (3) is to match 0.05g~0.2g acetic acid by mixed liquor described in every 100mL
Bacterium calculates；Preferably calculated by the proportion 0.05g~0.15g acetic acid bacteria of mixed liquor described in every 100mL.
The speed of stirring described in step (3) is 180~220r/min；Preferably 200r/min.
A kind of konjaku monascus vinegar fermented beverage with ease constipation and weight losing function, passes through method system described in any of the above embodiments
It is standby to obtain.
The present invention has the following advantages and effects with respect to the prior art:
(1) as primary raw material, using monascus and the preparation of acetic acid bacteria combined ferment there are strong intestines to subtract using konjaku in the present invention
The beverage of fertile function, using konjaku flour as main base, starch, protein and the microelement in konjaku flour are as red yeast rice
Mould and acetic acid bacteria nutrition composition, while the plastic characteristic of konjac polysaccharide is utilized.Product does not have to add other fermentation substrates again,
Simplify technique and cost.
(2) present invention takes full advantage of the main components such as starch, protein in konjaku as monascus and acetic acid bacteria
Fermentation substrate, monascus utilize the starch in konjaku flour to generate ethyl alcohol during the growth process, and acetic acid bacteria utilizes alcohol fermentation Cheng Yi
Acid.Consumption of starch in konjaku flour after fermentation, product without leading the energy matters such as obesogenous starch, for it is a it is red,
The sour of system stable homogeneous.
(3) product that the present invention obtains has the ease constipation of konjac polysaccharide and the reducing blood lipid of weight losing function, monascus and vinegar
With a variety of physiological activity such as norcholesterol.
(4) vinegar that the functional component konjac polysaccharide in product of the present invention containing konjaku, monascus and acetic acid bacteria generate, tool
There is extraordinary relax bowel and defecation weight losing function, and the product can improve human body intestinal canal environment, adjust intestinal flora.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail, and embodiments of the present invention are not limited thereto.
Unless stated otherwise, the present invention uses reagent, method and apparatus is the art conventional reagents, method and apparatus.It is following
The test method of specific experiment condition is not specified in embodiment, usually according to conventional laboratory conditions.Unless stated otherwise, of the invention
Agents useful for same and raw material can pass through commercially available acquisition.
The white konjaku flour of raw material involved in embodiment and elephant-foot yam powder can be obtained by conventional commercial in the present invention,
Grain size is 120 mesh or more；Monascus is purchased from Guangdong Province's Culture Collection, number: GIM3.445；Acetic acid bacteria is purchased from
Guangdong Province's Culture Collection, number: GIM1.152.
Embodiment 1
(1) ingredient: elephant-foot yam powder 15g is taken, is slowly sprinkled into cold water while stirring, it is desirable that dispersion is impregnated without conglomeration
20min makes the abundant water absorption and swelling of konjaku flour, under agitation, be slowly added to stevioside 10.0mg, with 1mol/L hydrochloric acid solution
Adjust pH to 2.5, moisturizing to 100mL；
(2) homogeneous: 50 DEG C are preheated to, 30Mpa homogeneous 60min；
(3) it sterilizes: being cooled to room temperature after using pasteurize (95 DEG C, 300S)；
(4) it is inoculated with monascus: taking monascus ruber powder (i.e. monascus GIM 3.445；It similarly hereinafter) is inoculated with 0.2g, is mixed；
(5) it ferments: the mixed liquor after inoculation is placed in aerobic fermentation filling, it is good under 25 DEG C, 200r/min stirring condition
Aerobe fermentation 5 days；
(6) it is inoculated with acetic acid bacteria: taking acetic acid bacteria powder (i.e. acetic acid bacteria GIM1.152；Similarly hereinafter) 0.05g is inoculated in above-mentioned fermentor
In, 32 DEG C of fermentation temperature, 200r/min stirring fermentation 24 hours；
(7) it is cooled to room temperature rear canned sealing.Not starch-containing (use the constant indigo plant of iodine detection for foundation) is obtained, color is deep
Red, system stable homogeneous drink (drink is semi-solid state, similar coagulability Yoghourt).Contain konjac polysaccharide in the drink
6.61g (measures konjaku total starches content using phend-sulphuric acid, similarly hereinafter), monascus 0.93g (dry cell weight method, similarly hereinafter), second
Sour 8.5g (being measured using the method for Acid and Alkali Titration Analysis, similarly hereinafter).
Embodiment 2
(1) ingredient: white konjaku flour 2g is taken, is slowly sprinkled into cold water while stirring, it is desirable that dispersion is impregnated without conglomeration
30min makes the abundant water absorption and swelling of konjaku flour, under agitation, is slowly added to stevioside 7.0mg, 1mol/L hydrochloric acid solution tune
PH to 2.5, moisturizing to 100mL；
(2) 60 DEG C are preheated to, 30Mpa homogeneous 30min；
(3) it sterilizes: being cooled to room temperature after using pasteurize (95 DEG C, 300S)；
(4) it is inoculated with monascus: monascus ruber powder being taken to be inoculated with 0.05g, mix；
(5) it ferments: the mixed liquor after inoculation is placed in aerobic fermentation filling, it is good under 25 DEG C, 200r/min stirring condition
Aerobe fermentation 5 days；
(6) it is inoculated with acetic acid bacteria: acetic acid bacteria powder 0.1g being taken to be inoculated in above-mentioned fermentor, 30 DEG C of fermentation temperature, 200r/min
Stirring fermentation 12 hours；
(7) it is cooled to room temperature rear canned sealing.Obtain not starch-containing (use the constant indigo plant of iodine detection for foundation), color depth
Red, system stable homogeneous drink (drink is semi-solid state).0.93g containing konjac polysaccharide in the drink, monascus 0.45g,
Acetic acid 1.7g.
Embodiment 3
(1) ingredient: the mixture 10g for taking white konjaku flour and elephant-foot yam powder 1:1 in mass ratio to mix, while stirring slowly
Slowly it is sprinkled into cold water, it is desirable that dispersion impregnates 30min, make the abundant water absorption and swelling of konjaku flour without conglomeration, under agitation, delays
It is slow that stevioside 10.0mg, 1mol/L hydrochloric acid solution tune pH to 3.0, moisturizing to 100mL is added；
(2) 50 DEG C are preheated to, 30Mpa homogeneous 30min；
(3) it sterilizes: being cooled to room temperature after using pasteurize (95 DEG C, 300S)；
(4) it is inoculated with monascus: monascus ruber powder being taken to be inoculated with 0.2g, mix；
(5) it ferments: the mixed liquor after inoculation is placed in aerobic fermentation filling, it is good under 32 DEG C, 200r/min stirring condition
Aerobe fermentation 3 days；
(6) it is inoculated with acetic acid bacteria: acetic acid bacteria powder 0.1g being taken to be inoculated in above-mentioned fermentor, 28 DEG C of fermentation temperature, 200r/min
Stirring fermentation 24 hours；
(7) it is cooled to room temperature rear canned sealing.Obtain not starch-containing (use the constant indigo plant of iodine detection for foundation), color depth
Red, system stable homogeneous drink (drink is semi-solid state).4.27g containing konjac polysaccharide in the drink, monascus 0.65g,
Acetic acid 3.73g.
Embodiment 4
(1) ingredient: elephant-foot yam powder 6g is taken, is slowly sprinkled into cold water while stirring, it is desirable that dispersion is impregnated without conglomeration
40min makes the abundant water absorption and swelling of konjaku flour, under agitation, is slowly added to stevioside 7.0mg, 1mol/L hydrochloric acid solution tune
PH to 3.5, moisturizing to 100mL；
(2) 55 DEG C are preheated to, 30Mpa homogeneous 30min；
(3) it sterilizes: being cooled to room temperature after using pasteurize (95 DEG C, 300S)；
(4) it is inoculated with monascus: monascus ruber powder being taken to be inoculated with 0.2g, mix；
(5) it ferments: the mixed liquor after inoculation is placed in aerobic fermentation filling, it is good under 28 DEG C, 200r/min stirring condition
Aerobe fermentation 4 days；
(6) it is inoculated with acetic acid bacteria: acetic acid bacteria powder 0.08g being taken to be inoculated in above-mentioned fermentor, 32 DEG C of fermentation temperature, 200r/min
Stirring fermentation 16 hours；
(7) it is cooled to room temperature rear canned sealing.Obtain not starch-containing (use the constant indigo plant of iodine detection for foundation), color depth
Red, system stable homogeneous drink (drink is semi-solid state).Contain konjac polysaccharide 2.41, monascus 0.48g, second in the drink
Sour 2.71g.
Embodiment 5
(1) ingredient: white konjaku flour 12g is taken, is slowly sprinkled into cold water while stirring, it is desirable that dispersion is impregnated without conglomeration
45min makes the abundant water absorption and swelling of konjaku flour, under agitation, is slowly added to stevioside 10.0mg, 1mol/L hydrochloric acid solution tune
PH to 2.8, moisturizing to 100mL；
(2) 55 DEG C are preheated to, 30Mpa homogeneous 55min；
(3) it sterilizes: being cooled to room temperature after using pasteurize (95 DEG C, 300S)；
(4) it is inoculated with monascus: monascus ruber powder being taken to be inoculated with 0.8g, mix；
(5) it ferments: the mixed liquor after inoculation is placed in aerobic fermentation filling, it is good under 30 DEG C, 200r/min stirring condition
Aerobe fermentation 4 days；
(6) it is inoculated with acetic acid bacteria: acetic acid bacteria powder 0.15g being taken to be inoculated in above-mentioned fermentor, 30 DEG C of fermentation temperature, 200r/min
Stirring fermentation 12 hours；
(7) it is cooled to room temperature rear canned sealing.Obtain not starch-containing (use the constant indigo plant of iodine detection for foundation), for color
Dark red, system stable homogeneous drink (drink is semi-solid state).In the drink contain konjac polysaccharide 5.48, monascus 1.26g,
Acetic acid 6.71g.
Comparative example 1
(1) ingredient: white konjaku flour 16g is taken, is slowly sprinkled into cold water while stirring, it is desirable that dispersion is impregnated without conglomeration
20min makes the abundant water absorption and swelling of konjaku flour, under agitation, is slowly added to stevioside 10.0mg, 1mol/L hydrochloric acid solution tune
PH to 3.1, moisturizing to 100mL；
(2) 50 DEG C are preheated to, 30Mpa homogeneous 60min；
(3) it sterilizes: being cooled to room temperature after using pasteurize (95 DEG C, 300S)；
(4) it is inoculated with monascus: monascus ruber powder being taken to be inoculated with 0.2g, mix；
(5) it ferments: the mixed liquor after inoculation is placed in aerobic fermentation filling, it is good under 32 DEG C, 200r/min stirring condition
Aerobe fermentation 5 days；
(6) it is inoculated with acetic acid bacteria: acetic acid bacteria powder 0.1g being taken to be inoculated in above-mentioned fermentor, 32 DEG C of fermentation temperature, 200r/min
Stirring fermentation 24 hours；
(7) it is cooled to room temperature rear canned sealing.
Since konjaku flour materials are excessive, material is too sticky, and monascus is not grown, and leads to fermentation failure (product is unsuccessful).
Comparative example 2
(1) ingredient: white konjaku flour 1.8g is taken, is slowly sprinkled into cold water while stirring, it is desirable that dispersion is impregnated without conglomeration
20min makes the abundant water absorption and swelling of konjaku flour, under agitation, is slowly added to stevioside 7.0mg, 1mol/L hydrochloric acid solution tune
PH to 2.5, moisturizing to 100mL；
(2) 50 DEG C are preheated to, 30Mpa homogeneous 30min；
(3) it sterilizes: being cooled to room temperature after using pasteurize (95 DEG C, 300S)；
(4) it is inoculated with monascus: monascus ruber powder being taken to be inoculated with 0.05g, mix；
(5) it ferments: the mixed liquor after inoculation is placed in aerobic fermentation filling, it is good under 31 DEG C, 200r/min stirring condition
Aerobe fermentation 5 days；
(6) it is inoculated with acetic acid bacteria: acetic acid bacteria powder 0.1g being taken to be inoculated in above-mentioned fermentor, 32 DEG C of fermentation temperature, 200r/min
Stirring fermentation 24 hours；
(7) it is cooled to room temperature rear canned sealing.
Since konjaku flour materials are very few, material system is unstable, and monascus ruber precipitating causes fermentation to fail, and product is uneven
One, product is unsuccessful.
Comparative example 3
(1) ingredient: elephant-foot yam powder 10g is taken, is slowly sprinkled into cold water while stirring, it is desirable that dispersion is impregnated without conglomeration
40min makes the abundant water absorption and swelling of konjaku flour, under agitation, is slowly added to stevioside 9.0mg, 1mol/L hydrochloric acid solution tune
PH to 3.0, moisturizing to 100mL；
(2) 55 DEG C are preheated to, 30Mpa homogeneous 50min；
(3) it sterilizes: being cooled to room temperature after using pasteurize (95 DEG C, 300S)；
(4) it is inoculated with monascus: monascus ruber powder being taken to be inoculated with 0.15g, mix；
(5) it ferments: the mixed liquor after inoculation is placed in aerobic fermentation filling, it is good under 24 DEG C, 200r/min stirring condition
Aerobe fermentation 5 days；
(6) it is inoculated with acetic acid bacteria: acetic acid bacteria powder 0.2g being taken to be inoculated in above-mentioned fermentor, 32 DEG C of fermentation temperature, 200r/min
Stirring fermentation 16 hours；
(7) it is cooled to room temperature rear canned sealing.
Since Fermentation Condition of Monascus spp temperature is too low, monascus growth is bad, and fermentation is caused to fail, and product is starch-containing.Product is not
Success.
Comparative example 4
(1) ingredient: white konjaku flour 15g is taken, is slowly sprinkled into cold water while stirring, it is desirable that dispersion is impregnated without conglomeration
20min makes the abundant water absorption and swelling of konjaku flour, under agitation, is slowly added to stevioside 12.0mg, 1mol/L hydrochloric acid solution tune
PH to 4.0, moisturizing to 100mL；
(2) 50 DEG C are preheated to, 30Mpa homogeneous 30min；
(3) it sterilizes: being cooled to room temperature after using pasteurize (95 DEG C, 300S)；
(4) it is inoculated with monascus: monascus ruber powder being taken to be inoculated with 0.1g, mix；
(5) it ferments: the mixed liquor after inoculation is placed in aerobic fermentation filling, it is good under 32 DEG C, 200r/min stirring condition
Aerobe fermentation 3 days；
(6) it is inoculated with acetic acid bacteria: acetic acid bacteria powder 0.2g being taken to be inoculated in above-mentioned fermentor, 32 DEG C of fermentation temperature, 200r/min
Stirring fermentation 16 hours；
(7) it is cooled to room temperature rear canned sealing.
Since the pH value of fermentation is excessively high, cause to ferment insufficient, product is made to contain starch (with the aobvious blue of Iod R).Product
It is unsuccessful.
Comparative example 5
(1) ingredient: elephant-foot yam powder and white konjaku flour 1:1 in mass ratio are mixed evenly, and 8g is then taken to mix powder, side stirring
Side is slowly sprinkled into cold water, it is desirable that dispersion impregnates 20min, make the abundant water absorption and swelling of konjaku flour, in stirring condition without conglomeration
Under, it is slowly added to stevioside 8.0mg, 1mol/L hydrochloric acid solution tune pH to 2.0, moisturizing to 100mL；
(2) 50 DEG C are preheated to, 30Mpa homogeneous 30min；
(3) it sterilizes: being cooled to room temperature after using pasteurize (95 DEG C, 300S)；
(4) it is inoculated with monascus: monascus ruber powder being taken to be inoculated with 0.2g, mix；
(5) it ferments: the mixed liquor after inoculation is placed in aerobic fermentation filling, it is good under 30 DEG C, 200r/min stirring condition
Aerobe fermentation 5 days；
(6) it is inoculated with acetic acid bacteria: acetic acid bacteria powder 0.2g being taken to be inoculated in above-mentioned fermentor, 32 DEG C of fermentation temperature, 200r/min
Stirring fermentation 16 hours；
(7) it is cooled to room temperature rear canned sealing.
Since the pH value of fermentation is too low, cause to ferment insufficient, product contains starch (with the aobvious blue of Iod R), and product is not
Success.
Comparative example 6
(1) ingredient: elephant-foot yam powder 2g is taken, is slowly sprinkled into cold water while stirring, it is desirable that dispersion is impregnated without conglomeration
45min makes the abundant water absorption and swelling of konjaku flour, under agitation, is slowly added to stevioside 7.0mg, 1mol/L hydrochloric acid solution tune
PH to 2.8, moisturizing to 100mL；
(2) 55 DEG C are preheated to, 30Mpa homogeneous 55min；
(3) it sterilizes: being cooled to room temperature after using pasteurize (95 DEG C, 300S)；
(4) it is inoculated with monascus: monascus ruber powder being taken to be inoculated with 0.08g, mix；
(5) it ferments: the mixed liquor after inoculation is placed in aerobic fermentation filling, it is good under 32 DEG C, 200r/min stirring condition
Aerobe fermentation 5 days；
(6) it is inoculated with acetic acid bacteria: acetic acid bacteria powder 0.04g being taken to be inoculated in above-mentioned fermentor, 32 DEG C of fermentation temperature, 200r/min
Stirring fermentation 24 hours；
(7) it is cooled to room temperature rear canned sealing.
Since acetic acid bacteria inoculation is very few, product residue alcohol is (with blood alcohol detector test result after fermentation 24 hours
For foundation), product is unsuccessful.
Comparative example 7
(1) ingredient: elephant-foot yam powder 15g is taken, is slowly sprinkled into cold water while stirring, it is desirable that dispersion is impregnated without conglomeration
45min makes the abundant water absorption and swelling of konjaku flour, under agitation, is slowly added to stevioside 10.0mg, 1mol/L hydrochloric acid solution tune
PH to 2.8, moisturizing to 100mL；
(2) 55 DEG C are preheated to, 30Mpa homogeneous 55min；
(3) it sterilizes: being cooled to room temperature after using pasteurize (95 DEG C, 300S)；
(4) it is inoculated with monascus: monascus ruber powder being taken to be inoculated with 0.18g, mix；
(5) it ferments: the mixed liquor after inoculation is placed in aerobic fermentation filling, it is good under 30 DEG C, 200r/min stirring condition
Aerobe fermentation 5 days；
(6) it is inoculated with acetic acid bacteria: acetic acid bacteria powder 0.2g being taken to be inoculated in above-mentioned fermentor, 32 DEG C of fermentation temperature, 200r/min
Stirring fermentation 11 hours；
(7) it is cooled to room temperature rear canned sealing.
Since acetic acid bacteria fermentation time is too short, product residue alcohol is (with blood alcohol detector test after fermentation 11 hours
As a result it is foundation), product is unsuccessful.
Comparative example 8
(1) ingredient: white konjaku flour 12g is taken, is slowly sprinkled into cold water while stirring, it is desirable that dispersion is impregnated without conglomeration
45min makes the abundant water absorption and swelling of konjaku flour, under agitation, is slowly added to stevioside 10.0mg, 1mol/L hydrochloric acid solution tune
PH to 2.8, moisturizing to 100mL；
(2) 55 DEG C are preheated to, 30Mpa homogeneous 55min；
(3) it sterilizes: being cooled to room temperature after using pasteurize (95 DEG C, 300S)；
(4) it is inoculated with monascus: monascus ruber powder being taken to be inoculated with 0.2g, mix；
(5) it ferments: the mixed liquor after inoculation is placed in aerobic fermentation filling, it is good under 30 DEG C, 200r/min stirring condition
Aerobe fermentation 4 days；
(6) it is inoculated with acetic acid bacteria: acetic acid bacteria powder 0.15g being taken to be inoculated in above-mentioned fermentor, 27 DEG C of fermentation temperature,
200r/min stirring fermentation 24 hours；
(7) it is cooled to room temperature rear canned sealing.
Since acetic acid bacteria fermentation temperature is too low, product residue alcohol is (with blood alcohol detector test after fermentation 24 hours
As a result it is foundation), product is unsuccessful.
Comparative example 9
(1) ingredient: white konjaku flour 12g is taken, is slowly sprinkled into cold water while stirring, it is desirable that dispersion is impregnated without conglomeration
45min makes the abundant water absorption and swelling of konjaku flour, under agitation, is slowly added to stevioside 10.0mg, 1mol/L hydrochloric acid solution pH
To 2.8, moisturizing to 100mL；
(2) 55 DEG C are preheated to, 30Mpa homogeneous 55min；
(3) it sterilizes: being cooled to room temperature after using pasteurize (95 DEG C, 300S)；
(4) it is inoculated with monascus: monascus ruber powder being taken to be inoculated with 0.2g, mix；
(5) it ferments: the mixed liquor after inoculation is placed in aerobic fermentation filling, it is good under 30 DEG C, 200r/min stirring condition
Aerobe fermentation 4 days；
(6) it is inoculated with acetic acid bacteria: acetic acid bacteria powder 0.15g being taken to be inoculated in above-mentioned fermentor, 33 DEG C of fermentation temperature, 200r/min
Stirring fermentation 12 hours；
(7) it is cooled to room temperature rear canned sealing.
Since acetic acid bacteria fermentation temperature is excessively high, acetic acid bacteria becomes feeble and die after fermentation 12 hours, and product residue alcohol is (with blood alcohol
Detector test result is foundation), product is unsuccessful.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (10)
1. a kind of preparation method of the konjaku monascus vinegar fermented beverage with ease constipation and weight losing function, which is characterized in that including such as
Lower step:
(1) konjaku flour is added to the water 20~45min of immersion, makes its abundant water absorption and swelling, then adjust pH value to 2.5~
3.5, obtain premixed liquid；Premixed liquid is subjected to homogeneous again, sterilizes, obtains mixed liquor；
(2) monascus is inoculated into mixed liquor obtained in step (1), the aerobic fermentation 3 under 25 DEG C~32 DEG C, stirring condition
~5 days, obtain fermentation liquid；
(3) acetic acid bacteria is inoculated into fermentation liquid obtained in step (2), the aerobic fermentation under 28 DEG C~32 DEG C, stirring condition
12~for 24 hours, obtain the konjaku monascus vinegar fermented beverage with ease constipation and weight losing function.
2. the preparation method of the konjaku monascus vinegar fermented beverage according to claim 1 with ease constipation and weight losing function,
It is characterized in that:
The content of konjaku flour is 2g~15g/100mL in mixed liquor described in step (1).
3. the preparation method of the konjaku monascus vinegar fermented beverage according to claim 1 with ease constipation and weight losing function,
It is characterized in that:
The inoculum concentration of monascus described in step (2) is based on the proportion 0.05g~0.8g monascus of mixed liquor described in every 100mL
It calculates；
The inoculum concentration of acetic acid bacteria described in step (3) is based on the proportion 0.05g~0.2g acetic acid bacteria of mixed liquor described in every 100mL
It calculates.
4. the preparation method of the konjaku monascus vinegar fermented beverage according to claim 1 with ease constipation and weight losing function,
It is characterized in that:
Monascus described in step (2) is monascus GIM3.445；
Acetic acid bacteria described in step (3) is acetic acid bacteria GIM1.152.
5. the preparation method of the konjaku monascus vinegar fermented beverage according to claim 1 with ease constipation and weight losing function,
It is characterized in that:
The condition of homogeneous described in step (1) are as follows: be heated to 50~60 DEG C, 30~60min of 30Mpa homogeneous；
Sterilization described in step (1) is pasteurize；The condition of the pasteurize are as follows: 95 DEG C of sterilization 300S.
6. the preparation method of the konjaku monascus vinegar fermented beverage according to claim 1 with ease constipation and weight losing function,
It is characterized in that:
Konjaku flour described in step (1) is the one or two of white konjaku flour and elephant-foot yam powder.
7. the preparation method of the konjaku monascus vinegar fermented beverage according to claim 1 with ease constipation and weight losing function,
It is characterized in that:
PH value described in step (1) is to adjust pH value using hydrochloric acid solution；
The speed of stirring described in step (2) is 180~220r/min；
The speed of stirring described in step (3) is 180~220r/min.
8. the preparation method of the konjaku monascus vinegar fermented beverage according to claim 1 with ease constipation and weight losing function,
It is characterized in that: further including the steps that sweetener is added in the premixed liquid obtained in step (1).
9. the preparation method of the konjaku monascus vinegar fermented beverage according to claim 8 with ease constipation and weight losing function,
It is characterized in that:
The additive amount of the sweetener is to add 7.0mg~12mg sweetener by mixed liquor described in every 100mL to calculate；
The sweetener is stevioside.
10. a kind of konjaku monascus vinegar fermented beverage with ease constipation and weight losing function, it is characterised in that: by claim 1~9
Described in any item methods are prepared.
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| CN111149966A (en) * | 2020-02-20 | 2020-05-15 | 江苏天元中科生物技术有限公司 | Burdock and konjak weight-losing and beauty-maintaining beverage and preparation method thereof |
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