CN110623260A - Preparation method of monascus liquid fermented gastrodia elata and monascus liquid fermented gastrodia elata - Google Patents
Preparation method of monascus liquid fermented gastrodia elata and monascus liquid fermented gastrodia elata Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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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Abstract
The invention provides a preparation method of a monascus liquid fermented gastrodia elata and the monascus liquid fermented gastrodia elata, wherein the preparation method of the monascus liquid fermented gastrodia elata comprises the following steps: (1) the pretreatment of the gastrodia elata is that the gastrodia elata is crushed, a certain amount of rice flour is added according to the weight ratio, water is added, the mixture is uniformly mixed, and the mixture is steamed, cooked and sterilized; (2) inoculating liquid red yeast monascus strains after cooling the pretreated gastrodia elata; (3) liquid fermentation aerobic fermentation is carried out on the inoculated gastrodia elata, the obtained fermentation liquor is filtered to obtain filter residue, and the filter residue is dried and crushed to obtain the monascus liquid fermented gastrodia elata. The liquid fermented rhizoma Gastrodiae of Monascus is prepared by liquid fermentation of the residue (mycelium), and combines the effective components of rhizoma Gastrodiae and Monascus, and can improve the inherent effects of Monascus mycelium and rhizoma Gastrodiae. The polysaccharide content can be increased by more than 5 times, and the high-content polysaccharide can greatly improve the immunity, help sleep and resist fatigue. The inoculation of the Monascus purpureus to the Gastrodia elata can remove the inherent peculiar smell of the Gastrodia elata, thereby improving the edible flavor of the Gastrodia elata and enabling the Gastrodia elata to be used as a functional nutrient.
Description
Technical Field
The invention belongs to the technical field of medicines or foods, and particularly relates to a monascus liquid fermented gastrodia elata and a preparation method thereof.
Background
Gastrodia elata, also known as Chijian, Duoyang, etc., is a perennial herb of Gastrodia of Orchidaceae. The rhizome is thick and has no green leaf, and the capsule is oval and is usually propagated as tuber or seed. The rhizome of the Chinese medicinal composition is used for treating dizziness, numbness of limbs, infantile convulsion and other diseases, and is a rare Chinese medicament.
One of the effective components of rhizoma Gastrodiae is gastrodine, which can restore balance imbalance between excitation and inhibition processes of cerebral cortex, and has effects of tranquilizing mind, improving sleep, and relieving pain. The traditional Chinese medicine composition is widely used for dizziness (Meniere's disease, viral vertigo, neuralgia and the like), headache (neurasthenia, neurasthenia syndrome, vascular headache, tension headache, cerebral trauma syndrome, migraine and the like) and adjuvant therapy of epilepsy and the like in clinic. The polysaccharide of Gastrodia elata belongs to plant polysaccharide, and has effects of regulating immunity, resisting tumor, reducing blood sugar, scavenging free radicals in vivo, and delaying aging.
However, gastrodia elata is a seasonal agricultural product, is not deeply processed, has a low added value, contains a specific peculiar smell, and is hardly accepted by consumers. At present, the gastrodin is mainly used as a medicament by obtaining the gastrodin, the main production mode of the gastrodin is chemical synthesis or extraction of a gastrodia elata plant, the chemical synthesis method needs multi-step reaction from a precursor, the byproducts are more, the reaction transfer is poor, and in addition, substances with strong toxicity, such as bromine, red phosphorus and the like, are needed to cause serious three-waste problems. The plant extraction method has the defects of low content, resource waste, high cost, ecological environment damage and the like. Although some researches begin to utilize bioconversion and tissue culture gastrodin, the microbial conversion rate is low, an exogenous substrate needs to be added, the tissue culture reaction period is long, the titer is low, and at present, no effective way for realizing the microbial in-vivo biosynthesis of gastrodin still exists. Meanwhile, gastrodine is only one of the effective components of the gastrodia elata, and other phenolic compounds and polysaccharide substances are wasted if the gastrodine is extracted independently, so that all the effective components of the gastrodia elata can be fully utilized and the additional value of the effective components of the gastrodia elata is improved if the gastrodia elata can be directly used as a nutrient, and the gastrodia elata has very high market value.
Disclosure of Invention
The invention aims to provide a liquid fermented gastrodia elata with monascus and a preparation method thereof, wherein the liquid fermented gastrodia elata serves as a functional nutrient, combines effective components of the gastrodia elata and the monascus, can improve inherent effects of monascus mycelium and the gastrodia elata, and particularly improves immunity, helps sleep and resists fatigue.
In order to achieve the above object, the first aspect of the present invention provides a method for preparing liquid fermented gastrodia elata by monascus, comprising the following steps:
(1) pretreatment of gastrodia elata
Pulverizing rhizoma Gastrodiae, adding a certain amount of rice flour, mixing with water, steaming, and sterilizing;
(2) inoculation of
Cooling the pretreated gastrodia elata, and inoculating liquid monascus purpureus strains;
(3) liquid state fermentation
Carrying out aerobic fermentation on the inoculated gastrodia elata, filtering the obtained fermentation liquor to obtain filter residues, drying and crushing the filter residues to obtain monascus liquid fermented gastrodia elata,
the monascus purpureus is preserved in Guangdong province microorganism strain preservation center in 2018, 7 months and 30 days, and the biological preservation numbers are as follows: GDMCC No: 60426.
compared with the prior art, the liquid-state fermentation gastrodia elata of the monascus disclosed by the invention is prepared by inoculating the gastrodia elata with the monascus purpureus and performing liquid-state fermentation on fungus dregs (mycelia), the active ingredients of the gastrodia elata and the monascus purpureus are combined, the monascus purpureus plays a synergistic and auxiliary role, the inherent efficacy of the gastrodia elata can be improved, and various phenolic compounds and polysaccharide substances in the gastrodia elata can be effectively utilized. Especially, both belong to polysaccharide substances, the polysaccharide content can be improved by more than 5 times by utilizing the liquid fermentation of fungus dregs (mycelium), and the high-content polysaccharide can greatly improve the immunity, help sleeping and resist fatigue. Meanwhile, the gastrodia elata is inoculated by the monascus, and the rice flour is more thorough in the fermentation and transformation process and is richer in taste through the liquid fermentation process, so that the inherent peculiar smell of the gastrodia elata is eliminated, the edible flavor of the gastrodia elata is improved, and the gastrodia elata can be used as a functional nutrient. Compared with solid fermentation, the method adopts liquid fermentation, and the fermentation time is shorter, so that the production efficiency is improved, and the method is favorable for industrial use.
Further, the gastrodia elata and the rice flour are crushed into powder of 60-80 meshes before being mixed, the mixing ratio is 97-90: 3-10, and the gastrodia elata and the rice flour are mixed into powder so that the gastrodia elata and the rice flour can be uniformly mixed.
Further, gastrodia elata with the rice flour adopts the pressure cooker to cook and sterilize, and the pressure is 0.10 ~ 0.15MPa, and the time is 30min, sets up pressure to 0.10 ~ 0.15MPa, both can guarantee the original nutrient composition of gastrodia elata and rice flour, guarantees the taste, can also guarantee good sterilization effect, establishes the basis for subsequent monascus inoculation. If the pressure for high-pressure cooking or sterilization is too low, the sterilization effect is poor, the quality safety of the monascus serving as a nutrient cannot be ensured, and a good inoculation environment for the monascus cannot be ensured; if the pressure is too high, the original nutrient components of the gastrodia elata and the rice flour are lost, the taste is damaged, and the favor of consumers cannot be obtained.
Further, cooling to 25-35 ℃ before the gastrodia elata is inoculated with the monascus purpureus.
Furthermore, the inoculation amount of the liquid monascus ruber is 5-20%, so that various functional components of the fermented gastrodia elata can be guaranteed, and a good anti-fatigue effect is achieved. Under the inoculation amount, the anti-fatigue effect is obvious, and the problem that sub-health people are easy to tire can be solved. The liquid Monascus ruber can be inoculated by placing Monascus ruber in culture solution to form liquid state.
Furthermore, the temperature of the aerobic fermentation is 25-35 ℃, and the culture time is 96-120 h. I.e. 4-5 days. Under the aerobic fermentation condition, the prepared nutrient containing the gastrodia elata and the rice flour is soft and smooth in taste and free of other tastes, so that the nutrient is more popular with consumers.
Further, drying the filter residue at the drying temperature of 70-80 ℃ for 24-35 h, and crushing to more than 100 meshes.
The invention provides a monascus liquid state fermented gastrodia elata, which is prepared by inoculating monascus purpureus to gastrodia elata and performing liquid state fermentation, wherein the inoculation amount of the monascus purpureus is 5-20%, the monascus purpureus is stored in Guangdong province microbial strain storage center in 2018, 7 and 30 months, and the biological preservation number is as follows: GDMCC No: 60426. further, the polysaccharide gastrodia elata contains a phenolic compound and gastrodia elata polysaccharide, wherein the phenolic compound is selected from at least two of gastrodin, gastrodin ether glycoside, vanillin and parishin C.
The monascus liquid state fermented gastrodia elata disclosed by the invention has the synergistic and auxiliary effects of the monascus and can improve the inherent efficacy of the gastrodia elata, such as improving immunity, helping sleep, resisting fatigue and the like. Especially rhizoma Gastrodiae is prepared by liquid fermentation of mushroom dregs (mycelium), and has polysaccharide content increased by more than 5 times, and high polysaccharide content for greatly improving immunity, improving sleep, and relieving fatigue.
Detailed Description
To better illustrate the objects, technical solutions and advantages of the present invention, the present invention will be further described with reference to specific examples. It should be noted that the following implementation of the method is a further explanation of the present invention, and should not be taken as a limitation of the present invention.
The monascus purpureus related to the invention is preserved in the Guangdong province microbial strain preservation center in 2018, 7 and 30 months, the preservation center is positioned at No. 59, No. 5, building of No. 100, Fule, Mieli, Guangzhou, and the biological preservation number is as follows: GDMCC No: 60426 under the taxonomic name Monascus anka (Monascus anka YZ 2002).
The liquid fermented gastrodia elata of monascus and the preparation method thereof according to the present invention will be described in further detail with reference to the following specific examples, which should not be construed as limiting the scope of the present invention.
Example 1
A liquid fermented rhizoma Gastrodiae prepared by inoculating Monascus purpureus into rhizoma Gastrodiae, and liquid fermenting contains phenolic compounds and rhizoma Gastrodiae polysaccharide, wherein the phenolic compounds are gastrodine, gastrodine ether glycoside, vanillin and parixin C. The inoculation amount of the monascus purpureus is 5 percent, the monascus purpureus is preserved in the Guangdong province microbial strain preservation center in 2018, 7 and 30 months, and the biological preservation numbers are as follows: GDMCC No: 60426.
the preparation method comprises the following steps:
1) pretreatment of gastrodia elata
Pulverizing rhizoma Gastrodiae and rice flour into 80 mesh powder, mixing at a ratio of 90:10, adding water, steaming and sterilizing with pressure cooker under 0.15MPa for 30 min;
(2) inoculation of
Cooling the pretreated gastrodia elata to 28 ℃ and inoculating liquid monascus purpureus;
(3) liquid state fermentation
And (3) carrying out aerobic fermentation on the inoculated gastrodia elata, wherein the temperature of the aerobic fermentation is 28-33 ℃, the culture time is 120h, filtering the obtained fermentation liquor to obtain filter residues, drying the filter residues at the drying temperature of 80 ℃ for 28h, and crushing the filter residues to be more than 100 meshes to obtain the monascus liquid fermented gastrodia elata.
Example 2
A liquid fermented rhizoma Gastrodiae prepared by inoculating Monascus purpureus into rhizoma Gastrodiae, and liquid fermenting contains phenolic compounds and rhizoma Gastrodiae polysaccharide, wherein the phenolic compounds are gastrodine, gastrodine ether glycoside, vanillin and parixin C. The inoculation amount of the monascus purpureus is 5 percent, the monascus purpureus is preserved in the Guangdong province microbial strain preservation center in 2018, 7 and 30 months, and the biological preservation numbers are as follows: GDMCC No: 60426.
the preparation method comprises the following steps:
1) pretreatment of gastrodia elata
Pulverizing rhizoma Gastrodiae and rice flour into 70 mesh powder, mixing at a ratio of 97:5, adding water, steaming and sterilizing with pressure cooker under 0.10MPa for 30 min;
(2) inoculation of
Cooling the pretreated gastrodia elata to 30 ℃ and inoculating liquid monascus purpureus;
(3) liquid state fermentation
And (3) carrying out aerobic fermentation on the inoculated gastrodia elata, wherein the temperature of the aerobic fermentation is 30-33 ℃, the culture time is 110h, filtering the obtained fermentation liquor to obtain filter residues, drying the filter residues at the drying temperature of 70 ℃ for 33h, and crushing the filter residues to be more than 100 meshes to obtain the monascus liquid fermented gastrodia elata.
Example 3
A liquid fermented rhizoma Gastrodiae prepared by inoculating Monascus purpureus into rhizoma Gastrodiae, and liquid fermenting contains phenolic compounds and rhizoma Gastrodiae polysaccharide, wherein the phenolic compounds are gastrodine, gastrodine ether glycoside, vanillin and parixin C. The inoculation amount of the monascus purpureus is 10 percent, the monascus purpureus is preserved in the Guangdong province microbial strain preservation center in 2018, 7 and 30 months, and the biological preservation numbers are as follows: GDMCC No: 60426.
the preparation method comprises the following steps:
1) pretreatment of gastrodia elata
Pulverizing rhizoma Gastrodiae and rice flour into 70 mesh powder, mixing at a ratio of 95:3, adding water, steaming and sterilizing with pressure cooker under 0.12MPa for 30 min;
(2) inoculation of
Cooling the pretreated gastrodia elata to 32 ℃ and inoculating liquid monascus purpureus;
(3) liquid state fermentation
And (3) carrying out aerobic fermentation on the inoculated gastrodia elata, wherein the temperature of the aerobic fermentation is 32-35 ℃, the culture time is 100 hours, filtering the obtained fermentation liquor to obtain filter residues, drying the filter residues at the drying temperature of 75 ℃ for 30 hours, and crushing the filter residues to be more than 100 meshes to obtain the monascus liquid fermented gastrodia elata.
The liquid fermented gastrodia elata obtained in the example 1-3 is subjected to a mouse negative gravity swimming exhaustion time test and an olfactory sensation test, and the test method and the results are as follows:
1. materials and methods
1.1 sample sources: gastrodia elata obtained by liquid fermentation of monascus obtained in examples 1, 2 and 3, and commercially available Gastrodia elata.
1.2 Experimental animals: ICR mice, weighing 20-25g, were purchased from Schlekschad laboratory animals, Inc. of Hunan province.
2. Experimental methods
2.1 Experimental groups: ICR mice were randomly divided into 4 groups of 20 animals each, example 1, example 2, example 3 and control groups, with an experimental period of 7 days.
In the embodiment, monascus liquid fermented gastrodia elata obtained in example 1, example 2 and example 3 is given as daily feed; the control group was given commercially available common gastrodia elata as a daily feed. Mice were fed and drunk water freely.
2.2 detection of mouse negative gravity swimming exhaustion time: on the 8 th day of the experiment, a mouse with 5% weight lead skin loaded on the tail root was placed in a swimming box for swimming. The water depth is not less than 30cm, the water temperature is 25 ℃, the time from the beginning of swimming to the physical failure of the mouse is recorded, the standard of the physical failure is that the mouse sinks on the water surface for more than 10 seconds, 60min is the end point of the experiment, namely the swimming time is more than 60min and is recorded as 60 min. The observer should keep the limbs of each mouse in motion throughout the experiment. If the mice float on the water surface and the limbs are immobile, they can be agitated nearby with a wooden stick.
2.3 olfactory detection: the taste of the gastrodia elata in each group was artificially detected by nose.
3. Results
3.1 detection of mouse negative gravity swimming exhaustion time: as shown in table 1, the control group did not significantly increase the negative gravity swimming exhaustion time of mice, and the groups of examples 1 to 3 significantly increased the negative gravity swimming exhaustion time of mice.
3.2 olfactory detection: as shown in Table 1, the groups of examples 1 to 3 had no off-flavor, while the control group had an off-flavor.
TABLE 1 test results
As can be seen from table 1, the liquid-state fermentation of the monascus purpureus of the present invention is prepared by inoculating the monascus purpureus into the gastrodia elata, and performing liquid-state fermentation by using fungi residues (mycelium), and combines the effective components of the gastrodia elata and the monascus purpureus, the monascus purpureus has synergistic and auxiliary effects to improve the inherent efficacy of the gastrodia elata, and can effectively utilize various phenolic compounds and polysaccharides in the gastrodia elata. Especially, both belong to polysaccharide substances, the polysaccharide content can be improved by more than 5 times by utilizing the liquid fermentation of fungus dregs (mycelium), and the high-content polysaccharide can greatly improve the immunity, help sleeping and resist fatigue. Meanwhile, the gastrodia elata is inoculated by the monascus, and the rice flour is more thorough in the fermentation and transformation process and is richer in taste through the liquid fermentation process, so that the inherent peculiar smell of the gastrodia elata is eliminated, the edible flavor of the gastrodia elata is improved, and the gastrodia elata can be used as a functional nutrient.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (9)
1. A preparation method of a liquid fermented gastrodia elata by monascus is characterized by comprising the following steps:
(1) pretreatment of gastrodia elata
Pulverizing rhizoma Gastrodiae, adding a certain amount of rice flour, mixing with water, steaming, and sterilizing;
(2) inoculation of
Cooling the pretreated gastrodia elata, and inoculating liquid monascus purpureus strains;
(3) liquid state fermentation
Carrying out aerobic fermentation on the inoculated gastrodia elata, filtering the obtained fermentation liquor to obtain filter residues, drying and crushing the filter residues to obtain monascus liquid fermented gastrodia elata,
the monascus purpureus is preserved in Guangdong province microorganism strain preservation center in 2018, 7 months and 30 days, and the biological preservation numbers are as follows: GDMCC No: 60426.
2. the method for preparing liquid fermented gastrodia elata according to claim 1, wherein the gastrodia elata and the rice flour are crushed into 60-80-mesh powder before being mixed, and the mixing ratio is 97-90: 3-10.
3. The method for preparing the liquid fermented gastrodia elata of the monascus claim 1, wherein the gastrodia elata and the rice flour are cooked and sterilized by a pressure cooker, the pressure is 0.10-0.15 MPa, and the time is 30 min.
4. The method for preparing liquid fermented rhizoma Gastrodiae by Monascus purpureus according to claim 1, wherein the rhizoma Gastrodiae is cooled to 25-35 deg.C before inoculating the Monascus purpureus.
5. The method for preparing liquid fermented gastrodia elata by monascus according to claim 1, wherein the inoculation amount of the liquid monascus purpureus is 5-20%.
6. The method for preparing liquid fermented gastrodia elata according to claim 1, wherein the temperature of aerobic fermentation is 25-35 ℃, and the culture time is 96-120 hours.
7. The method for preparing the liquid fermented gastrodia elata of the monascus according to claim 1, wherein the filter residue is dried at a drying temperature of 70-80 ℃ for 24-35 hours and is crushed to be more than 100 meshes.
8. The liquid-state fermentation gastrodia elata by using monascus is characterized in that the gastrodia elata is inoculated with monascus purpureus and is prepared by liquid fermentation, the inoculation amount of the monascus purpureus is 5-20%, the monascus purpureus is stored in Guangdong province microbial strain storage center in 2018, 7 and 30 months, and the biological preservation number is as follows: GDMCC No: 60426.
9. the liquid fermented gastrodia elata of claim 8, comprising a phenolic compound and gastrodia elata polysaccharide, wherein the phenolic compound is at least two selected from the group consisting of gastrodine, vanillin and parishin C.
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