CN110604277A - Functional red yeast rice and yam powder as well as preparation method and application thereof - Google Patents
Functional red yeast rice and yam powder as well as preparation method and application thereof Download PDFInfo
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
-
- 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
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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
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- Genetics & Genomics (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Organic Chemistry (AREA)
- Biotechnology (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
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- Tropical Medicine & Parasitology (AREA)
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- General Engineering & Computer Science (AREA)
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to functional red yeast rice and yam powder as well as a preparation method and application thereof. The composite material comprises the following raw materials in parts by weight: 10-15 parts of nutrient solution, 100 parts of yam granules and 0.5-1 part of monascus. The nutrient solution is as follows: 5% of sucrose, 0.5% of sodium nitrate, 1% of ascorbic acid and the balance of water. On the basis of optimizing the yam variety, the yam is treated by the red yeast fermentation process, so that the starch content in the yam can be effectively reduced, the active ingredient content (yam polysaccharide, flavone and saponin) in the yam powder is relatively increased, and a novel yam product with an obvious blood sugar reducing effect is formed.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to functional red yeast rice and yam powder as well as a preparation method and application thereof.
Background
The Chinese yam is used as a medicine and food dual-purpose plant, and has at least more than 3000 years of planting and eating history in China. Chinese yam is not only a common food, but also used as a traditional Chinese medicine for treating diseases such as diabetes, diarrhea, asthma, jaundice and the like. The yam contains active ingredients such as mucin, dioscin, allantoin, choline, phytosterol, oligosaccharide, essential amino acid and the like, and has strong commercial value and research value. The yam can be developed into yam beverage, yam powder and other deep-processed products, and the production process of the products generally adopts a processing technology link of heat treatment, so that the yam can be cured by the processing, the physicochemical properties of the products are changed, but the active ingredients in the yam can lose activity by the heating treatment, the activity of the yam powder is obviously reduced, and the expectation of people on the yam cannot be met. Therefore, the development of the yam product with obvious functionality has important significance for the deep processing of the yam.
Disclosure of Invention
The invention provides a functional red yeast rice yam powder and a preparation method and application thereof, aiming at making up the defects of the existing products and technologies.
The invention is realized by the following technical scheme:
a functional red rice and yam powder comprises the following raw materials in parts by weight: 10-15 parts of nutrient solution, 100 parts of yam granules and 0.5-1 part of monascus.
The nutrient solution is as follows: 5% of sucrose, 0.5% of sodium nitrate, 1% of ascorbic acid and the balance of water.
The preparation method of the Chinese yam particles comprises the following steps:
s1 pretreatment of Chinese yam: cleaning rhizoma Dioscoreae, peeling, and cutting into 3-4mm slices;
s2 steaming and boiling Chinese yam: steaming at 60-70 deg.C for 10-20 min;
s3, mud beating and drying: mashing rhizoma Dioscoreae, spreading into thin layer, and hot air drying to water content of 30-40%;
s4 crushing: pulverizing dried rhizoma Dioscoreae into 1-2 mm.
Preferably, the thickness of the thin layer of yam paste of step S3 is 0.4-0.6 cm.
The preparation method of the functional red yeast rice yam powder comprises the following steps:
(1) blending the components: spraying nutrient solution on rhizoma Dioscoreae granule, balancing for 2-3 hr,
(2) inoculation: inoculating monascus to the Chinese yam particles in the step (1), wherein the inoculation amount is 3-5%;
(3) culturing: the culture temperature is 30 ℃ for 1-5 days and 25 ℃ for 6-15 days; the air humidity is maintained at 60-70%;
(4) and (3) drying: drying at 40-45 deg.C and vacuum degree of 0.9Mpa to water content of 12-15%;
(5) crushing: and (3) freezing and superfine grinding the dried yam powder to ensure that the average particle size of the yam powder is 50 microns, thus obtaining the functional red yeast yam powder.
The nutrient solution in the step (1) is 5% of cane sugar, 0.5% of sodium nitrate, 1% of ascorbic acid and the balance of water; the spraying amount of the nutrient solution is 10-15% of the mass of the yam granules.
The functional red rice yam powder can be used as a food additive, and can also be added into porridge or milk for eating.
The functional red rice yam powder is applied to the health care product for reducing blood sugar.
According to the invention, on the basis of optimizing the yam variety, the yam is treated by using a red yeast fermentation process, the starch in the yam can be utilized by monascus through fermentation treatment, the content of the starch in the product is effectively reduced, the content of hypoglycemic active ingredients (dietary fiber, polysaccharide, flavone and saponin) in the yam powder is relatively increased, and the monascus also generates hypoglycemic ingredients such as an alpha-glucosidase inhibitor in the fermentation process, so that a novel yam product with an obvious hypoglycemic effect is finally formed.
The invention has the beneficial effects that:
(1) steaming and boiling the Chinese yam at low temperature to reduce the viscosity of the Chinese yam and provide conditions for the growth of monascus; the yam particles suitable for fermentation are prepared by using a thin-layer drying mode, so that the yam is ensured to be fully contacted with oxygen in the fermentation process, the fermentation of monascus is facilitated, the monascus can be ensured to go deep into the particles, yam components are converted into functional components, and the thin-layer drying also has the advantage of short drying time;
(2) before fermentation of monascus, spraying nutrient solution can help monascus to grow rapidly in the initial stage, so that the fermentation time can be shortened, and the purpose of regulating and controlling moisture can be achieved;
(3) the fermented Chinese yam is subjected to low-temperature superfine grinding, so that active ingredients, pigments and the like can be effectively improved and uniformly dispersed on the surface of Chinese yam powder particles, and the adopted low-temperature superfine grinding not only can remarkably reduce the granularity of the Chinese yam powder, but also can ensure the biological activity of a product.
(4) Simple process, easy operation and contribution to industrial production.
Detailed Description
Preparation of nutrient solution: adding 50g of sucrose, 5g of sodium nitrate and 10g of ascorbic acid into 935g of water, and uniformly stirring for later use.
Example 1
A functional red rice and yam powder comprises the following raw materials in parts by weight: 100 g of nutrient solution, 1000g of yam granules and 5g of monascus.
The preparation method of the Chinese yam particles comprises the following steps:
s1 pretreatment of Chinese yam: cleaning rhizoma Dioscoreae, peeling, and cutting into 3-4mm slices;
s2 steaming and boiling Chinese yam: steaming at 60 deg.C for 10 min;
s3, mud beating and drying: mashing rhizoma Dioscoreae, spreading into thin layer with thickness of 0.4-0.6 cm; drying with hot air to water content of 40%;
s4 crushing: pulverizing dried rhizoma Dioscoreae into 1-2 mm.
The preparation method of the functional red yeast rice yam powder comprises the following steps:
(1) blending the components: spraying nutrient solution on rhizoma Dioscoreae granule, balancing for 2 hr,
(2) inoculation: inoculating monascus to the Chinese yam particles in the step (1);
(3) culturing: the culture temperature is 30 ℃ for 1-5 days and 25 ℃ for 6-15 days; the air humidity is maintained at 60%;
(4) and (3) drying: drying at 40-45 deg.C and vacuum degree of 0.9Mpa to water content of 12%;
(5) crushing: and (3) freezing and superfine grinding the dried yam powder to ensure that the average particle size of the yam powder is 50 microns, thus obtaining the functional red yeast yam powder.
Example 2
A functional red rice and yam powder comprises the following raw materials in parts by weight: 150g of nutrient solution, 1000g of yam granules and 10g of monascus.
The preparation method of the Chinese yam powder comprises the following steps:
s1 pretreatment of Chinese yam: cleaning rhizoma Dioscoreae, peeling, and cutting into 3-4mm slices;
s2 steaming and boiling Chinese yam: steaming at 70 deg.C for 20 min;
s3, mud beating and drying: mashing rhizoma Dioscoreae, spreading into thin layer with thickness of 0.4-0.6 cm; drying with hot air to water content of 30%;
s4 crushing: pulverizing dried rhizoma Dioscoreae into 1-2 mm.
The preparation method of the functional red yeast rice yam powder comprises the following steps:
(1) blending the components: spraying nutrient solution on rhizoma Dioscoreae granule, balancing for 3 hr,
(2) inoculation: inoculating monascus to the Chinese yam particles in the step (1);
(3) culturing: the culture temperature is 30 ℃ for 1-5 days and 25 ℃ for 6-15 days; the air humidity is maintained at 70%;
(4) and (3) drying: drying at 40-45 deg.C and vacuum degree of 0.9Mpa until water content is 15%;
(5) crushing: and (3) freezing and superfine grinding the dried yam powder to ensure that the average particle size of the yam powder is 50 microns, thus obtaining the functional red yeast yam powder.
Example 3
A functional red rice and yam powder comprises the following raw materials in parts by weight: 125g of nutrient solution, 1000g of yam granules and 7g of monascus.
The preparation method of the Chinese yam powder comprises the following steps:
s1 pretreatment of Chinese yam: cleaning rhizoma Dioscoreae, peeling, and cutting into 3-4mm slices;
s2 steaming and boiling Chinese yam: steaming at 65 deg.C for 15 min;
s3, mud beating and drying: mashing rhizoma Dioscoreae, spreading into thin layer with thickness of 0.4-0.6 cm; drying with hot air to water content of 35%;
s4 crushing: pulverizing dried rhizoma Dioscoreae into 1-2 mm.
The preparation method of the functional red yeast rice yam powder comprises the following steps:
(1) blending the components: spraying nutrient solution on rhizoma Dioscoreae granule, balancing for 2.5 hr,
(2) inoculation: inoculating monascus to the Chinese yam particles in the step (1);
(3) culturing: the culture temperature is 30 ℃ for 1-5 days and 25 ℃ for 6-15 days; the air humidity is maintained at 65%;
(4) and (3) drying: drying at 40-45 deg.C and vacuum degree of 0.9Mpa until water content is 14%;
(5) crushing: and (3) freezing and superfine grinding the dried yam powder to ensure that the average particle size of the yam powder is 50 microns, thus obtaining the functional red yeast yam powder.
Comparative example 1 imbalance after nutrient solution spray
A functional red rice and yam powder comprises the following raw materials in parts by weight: 125g of nutrient solution, 1000g of yam granules and 7g of monascus.
The preparation method of the Chinese yam powder comprises the following steps:
s1 pretreatment of Chinese yam: cleaning rhizoma Dioscoreae, peeling, and cutting into 3-4mm slices;
s2 steaming and boiling Chinese yam: steaming at 65 deg.C for 15 min;
s3, mud beating and drying: mashing rhizoma Dioscoreae, spreading into thin layer with thickness of 0.4-0.6 cm; drying with hot air to water content of 35%;
s4 crushing: pulverizing dried rhizoma Dioscoreae into 1-2 mm.
The preparation method of the functional red yeast rice yam powder comprises the following steps:
(1) blending the components: spraying nutrient solution on the yam particles;
(2) inoculation: inoculating monascus to the Chinese yam particles in the step (1);
(3) culturing: the culture temperature is 30 ℃ for 1-5 days and 25 ℃ for 6-15 days; the air humidity is maintained at 65%;
(4) and (3) drying: drying at 40-45 deg.C and vacuum degree of 0.9Mpa until water content is 14%;
(5) crushing: and (3) freezing and superfine grinding the dried yam powder to ensure that the average particle size of the yam powder is 50 microns, thus obtaining the functional red yeast yam powder.
Comparative example 2 cultivation procedure
A functional red rice and yam powder comprises the following raw materials in parts by weight: 125g of nutrient solution, 1000g of yam granules and 7g of monascus.
The preparation method of the Chinese yam powder comprises the following steps:
s1 pretreatment of Chinese yam: cleaning rhizoma Dioscoreae, peeling, and cutting into 3-4mm slices;
s2 steaming and boiling Chinese yam: steaming at 65 deg.C for 15 min;
s3, mud beating and drying: mashing rhizoma Dioscoreae, spreading into thin layer with thickness of 0.4-0.6 cm; drying with hot air to water content of 35%;
s4 crushing: pulverizing dried rhizoma Dioscoreae into 1-2 mm.
The preparation method of the functional red yeast rice yam powder comprises the following steps:
(1) blending the components: spraying nutrient solution on rhizoma Dioscoreae granule, balancing for 2.5 hr,
(2) inoculation: inoculating monascus to the Chinese yam particles in the step (1);
(3) culturing: the culture temperature is 30 ℃, and the culture time is 1 day; the air humidity is maintained at 65%;
(4) and (3) drying: drying at 40-45 deg.C and vacuum degree of 0.9Mpa until water content is 14%;
(5) crushing: and (3) freezing and superfine grinding the dried yam powder to ensure that the average particle size of the yam powder is 50 microns, thus obtaining the functional red yeast yam powder.
Comparative example 3 is not frozen ultra-fine powder
A functional red rice and yam powder comprises the following raw materials in parts by weight: 125g of nutrient solution, 1000g of yam granules and 7g of monascus.
The preparation method of the Chinese yam powder comprises the following steps:
s1 pretreatment of Chinese yam: cleaning rhizoma Dioscoreae, peeling, and cutting into 3-4mm slices;
s2 steaming and boiling Chinese yam: steaming at 65 deg.C for 15 min;
s3, mud beating and drying: mashing rhizoma Dioscoreae, spreading into thin layer with thickness of 0.4-0.6 cm; drying with hot air to water content of 35%;
s4 crushing: pulverizing dried rhizoma Dioscoreae into 1-2 mm.
The preparation method of the functional red yeast rice yam powder comprises the following steps:
(1) blending the components: spraying nutrient solution on rhizoma Dioscoreae granule, balancing for 2.5 hr,
(2) inoculation: inoculating monascus to the Chinese yam particles in the step (1);
(3) culturing: the culture temperature is 30 ℃ for 1-5 days and 25 ℃ for 6-15 days; the air humidity is maintained at 65%;
(4) and (3) drying: drying at 40-45 deg.C and vacuum degree of 0.9Mpa until water content is 14%;
(5) crushing: crushing the dried yam powder to ensure that the average particle size of the yam powder is 50 microns, thus obtaining the functional red yeast yam powder.
Comparative example 4
A functional red rice and yam powder comprises the following raw materials in parts by weight: 125g of nutrient solution, 1000g of yam granules and 2g of monascus.
The rest of the preparation method is the same as example 3.
Examples of the effects of the invention
Experiment one
Measuring polysaccharide content by phenol-sulfuric acid method, and measuring flavone and diosgenin content in red rice yam by spectrophotometry; PNPG (p-nitrobenzene-alpha-D-glucosidase) is used as a substrate, and the activity of the alpha-glucosidase is measured.
Spectrophotometry the components of the red yeast yam powder prepared in examples 1-3 and comparative examples 1-4 were analyzed as shown in table 1.
TABLE 1 analysis of the ingredients of Red Rice Yam powder
Experiment two,
Selecting type 2 diabetes model mice, feeding the functional red yeast rice yam powder prepared in examples 1-3 and comparative examples 1-4 to take with water, continuously gazing for 14 days 3 times a day, 5g each time, and measuring the average body weight, blood sugar and blood fat of each group for 14 days; the results are shown in Table 2.
TABLE 2 simulation test results of the functional Red Rice yam powder prepared in examples 1-3 and comparative examples 1-4
As can be seen from Table 2, the body weight of the model group mice was significantly reduced and the blood glucose was significantly increased as compared with the blank control group; after 14 days of administration, compared with a model control group, the weight gain and blood sugar reduction of the mice of the comparative example and the example have more obvious effects, which shows that the yam polysaccharide can improve the weight loss symptom and blood sugar reduction of the diabetic mice. The TC, TG and LDL-C of the mice in the model group are obviously increased, and after 14 days of administration, compared with the model group, the TC, TG and LDL-C of the examples and the comparative examples are all reduced, which shows that the Chinese yam polysaccharide has certain improvement on the abnormal blood lipid metabolism of the diabetic mice, wherein the improvement effect of the examples is more obvious.
Claims (8)
1. The functional red rice and yam powder is characterized by comprising the following raw materials in parts by weight: 10-15 parts of nutrient solution, 100 parts of yam granules and 0.5-1 part of monascus.
2. The functional red yeast yam powder of claim 1, wherein the nutrient solution is: 5% of sucrose, 0.5% of sodium nitrate, 1% of ascorbic acid and the balance of water.
3. The method for preparing yam granules of claim 1, comprising the steps of:
s1 pretreatment of Chinese yam: cleaning rhizoma Dioscoreae, peeling, and cutting into 3-4mm slices;
s2 steaming and boiling Chinese yam: steaming at 60-70 deg.C for 10-20 min;
s3, mud beating and drying: mashing rhizoma Dioscoreae, spreading into thin layer, and hot air drying to water content of 30-40%;
s4 crushing: pulverizing dried rhizoma Dioscoreae into 1-2 mm.
4. The preparation method according to claim 3, wherein the thickness of the thin layer of mashed yam of step S3 is 0.4-0.6 cm.
5. The method for preparing functional red yeast rice yam powder of claim 1, which is characterized by comprising the following steps:
(1) blending the components: spraying nutrient solution on rhizoma Dioscoreae granule, balancing for 2-3 hr,
(2) inoculation: inoculating monascus to the Chinese yam particles in the step (1), wherein the inoculation amount is 0.5-1%;
(3) culturing: the culture temperature is 30 ℃ for 1-5 days and 25 ℃ for 6-15 days; the air humidity is maintained at 60-70%;
(4) and (3) drying: drying at 40-45 deg.C and vacuum degree of 0.9Mpa to water content of 12-15%;
(5) crushing: and (3) freezing and superfine grinding the dried yam powder to ensure that the average particle size of the yam powder is 50 microns, thus obtaining the functional red yeast yam powder.
6. The method according to claim 3, wherein the nutrient solution in step (1) is 5% sucrose, 0.5% sodium nitrate, 1% ascorbic acid, and the balance water; the spraying amount of the nutrient solution is 10-15% of the mass of the yam granules.
7. The functional red yeast rice yam powder of claim 1 can be used as a food ingredient and can also be eaten in porridge or milk.
8. The use of the functional red yeast rice yam powder of claim 1 as a health product for reducing blood sugar.
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| CN101760478A (en) * | 2009-08-11 | 2010-06-30 | 杭州千岛湖星遥实业有限公司 | Preparation method of radix puerariae red yeast rice |
| CN105687979A (en) * | 2016-01-19 | 2016-06-22 | 浙江知元堂生物药业有限公司 | Traditional Chinese medicine red yeast rice fermented by compound new substrate |
| CN106136136A (en) * | 2016-07-12 | 2016-11-23 | 江苏大学 | A kind of method utilizing Monascus anka Nakazawa et sato to convert Rhizoma Dioscoreae production functional food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101760478A (en) * | 2009-08-11 | 2010-06-30 | 杭州千岛湖星遥实业有限公司 | Preparation method of radix puerariae red yeast rice |
| CN105687979A (en) * | 2016-01-19 | 2016-06-22 | 浙江知元堂生物药业有限公司 | Traditional Chinese medicine red yeast rice fermented by compound new substrate |
| CN106136136A (en) * | 2016-07-12 | 2016-11-23 | 江苏大学 | A kind of method utilizing Monascus anka Nakazawa et sato to convert Rhizoma Dioscoreae production functional food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115088793A (en) * | 2022-05-20 | 2022-09-23 | 南昌大学 | Red yeast rice and Chinese yam beverage and preparation method thereof |
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