CN110710634A - Red yeast tartary buckwheat and preparation method thereof - Google Patents
Red yeast tartary buckwheat and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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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 relates to the field of food processing, and discloses a preparation method of red yeast tartary buckwheat, which comprises the following steps: mixing radix Et rhizoma Fagopyri Tatarici, herba Avenae Fatuae, and semen Maydis at a certain proportion; inoculating yeast to the mixture for fermentation; inactivating and sterilizing the product after yeast fermentation, inoculating monascus for fermentation; and drying the final fermentation product to obtain the red yeast tartary buckwheat. The invention has the advantages that: solid state fermentation is adopted, the fermentation equipment is simple, and the fixed investment is low; by adopting the secondary fermentation process of firstly fermenting the yeast and then fermenting the red yeast, the raw materials can be fully utilized, the beneficial components in the raw materials are completely released, and the raw materials are convenient to absorb by a human body; the pores generated by the primary fermentation provide convenience for oxygen required by the secondary fermentation, and the defect that the conventional red yeast solid fermentation is associated with citrinin is avoided; the obtained red rice has high content of natural statins, and has effects of reducing blood sugar and blood lipid of radix Et rhizoma Fagopyri Tatarici and enhancing immunity.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to red yeast tartary buckwheat and a preparation method thereof.
Background
With the improvement of the living standard of modern people, the dietary structure and living habits are greatly changed, food is mostly high-calorie and high-fat products, salt, polysaccharide and oil in the food are common phenomena at present, and the amount of exercise of modern people is generally reduced, so that the serious dysfunction of the internal functions of many people and the continuous increase of three high-blood-pressure, high-blood-fat and high-blood-sugar crowds are caused, which indicates that the unreasonable dietary structure is the main reason for causing various diseases.
Tartary buckwheat belongs to dicotyledonous plants of the Polygonaceae family, is commonly called tartary buckwheat and has the academic name of tartary buckwheat. The tartary buckwheat is cool and barren-resistant, mostly grows in high and cold mountainous areas, and seeds are eaten. It is mainly distributed in mountainous areas such as southwest and northwest of China in the world, and the producing areas are mainly Sichuan, Yunnan, Guizhou and Shanxi. The compendium of materia Medica records: the tartary buckwheat is bitter in taste, mild and cold in nature, can tonify qi, keep spirit, benefit ears and eyes, and has the functions of descending qi, widening intestines and invigorating stomach. Modern clinical medical observation shows that the tartary buckwheat flour and the products thereof have the functions of reducing blood sugar and high blood fat and enhancing human immunity and have beneficial effects on patients with diabetes, hypertension, hyperlipidemia, coronary heart disease, stroke and the like. These effects are all related to eight nutrient components contained in the tartary buckwheat. At present, most of tartary buckwheat products on the market are tartary buckwheat tea, the using method is single, and the nutritional ingredients of tartary buckwheat cannot be completely utilized by a hot water brewing mode.
Red yeast is a fermentation product of monascus parasitizing on grains, is an edible traditional food material, and is originally used in Tang dynasty, and has relatively comprehensive records on red yeast in Ben Cao gang mu of Li Shizhen, Ben Cao Bei Yao of Wang ang, Ben Cao Xian Xin of Wu Ying, Ben Cao Jing Shu of Mi Heng, Ben Jing Jie Yuan of Zuo, and the like. Red yeast belongs to natural statins, can comprehensively regulate blood fat, realize three-reduction one-rise, namely, reduce cholesterol, triglyceride and low-density lipoprotein, increase high-density lipoprotein, and also have the effects of effectively resisting free radicals, improving sleep, improving immunity, resisting fatigue, relaxing bowel, and the like. Modern medical research proves that the natural red yeast is an effective substance capable of reducing cholesterol in human blood, and the red yeast is an excellent natural medicine for reducing blood fat and blood pressure. The red yeast is originally produced in Fujianningde and is obtained by fermenting rice raw materials through monascus, so that the market red yeast products are all prepared by fermenting rice, and the red yeast products made of other raw materials are not available. The citrinin is a secondary metabolite of monascus under an anoxic state in the fermentation process, and in the preparation process of the traditional solid-state fermentation red yeast rice, local hypoxia is caused due to uneven gas-solid phase reaction, so that the citrinin can be generated. The citrinin is a mycotoxin, and animal experiments prove that the citrinin can cause kidney enlargement, renal tubular dilation and epithelial cell necrosis of mice and the like, has teratogenic effects, damages liver metabolism, has carcinogenic and mutation-inducing effects, and can possibly inhibit the central nervous system. How to avoid the production of citrinin in the fermentation of red koji is a problem to be solved urgently.
Oat is a gramineous plant, and is a low-sugar, high-nutrition and high-energy food. Oat is sweet and mild in nature and taste. It has effects in invigorating spleen, nourishing heart, and arresting sweating. Has high nutritive value. Can be used for treating spontaneous perspiration, night sweat or pulmonary tuberculosis. Decoct the soup for oral use, or pout the soup with a pounding and peeling to make noodles for steaming and cake for eating. Oat is rich in dietary fiber, can promote gastrointestinal peristalsis, is beneficial to defecation, has low calorie and low glycemic index, is one of high-grade supplements, and is indispensable dry food in poor regions. In 1997, oats were identified by the FDA as a functional food having cholesterol-lowering, blood glucose-stabilizing effects in the united states. The fifth place in the oat ranking of ten health foods in the world evaluated in the journal of the United states is the only cereal listed above. It is now common to make oatmeal for use as a breakfast brew.
Disclosure of Invention
In order to overcome the technical problems, the invention provides a monascus tartary buckwheat prepared by combining common cereals and performing secondary fermentation and a preparation method thereof.
In order to achieve the above object, the present invention is achieved by the following means.
A preparation method of red yeast tartary buckwheat comprises the following steps:
1) mixing tartary buckwheat, oat and corn according to the weight ratio of 1-10: 1-5: 1-3;
2) inoculating saccharomycetes to the mixture, and fermenting for 24-48 h at the air humidity of 80-90% and the temperature of 36-38 ℃;
3) inactivating and sterilizing the product after yeast fermentation at 110-130 ℃, inoculating monascus when the temperature is reduced to 50-60 ℃, and fermenting for 24-48 h at the air humidity of 50-70% and the temperature of 33-36 ℃;
4) and drying the final fermentation product to obtain the red yeast tartary buckwheat.
The method comprises the steps of firstly carrying out solid-state fermentation on tartary buckwheat, oat and corn by saccharomycetes to decompose partial nutrient substances, forming pores in a fermentation product by utilizing carbon dioxide generated by yeast fermentation, inoculating monascus while hot after sterilization and inactivation, properly changing the temperature and humidity, continuing the solid-state fermentation, fully contacting the pores generated by the previous fermentation with air to avoid producing citrinin due to local hypoxia, and completing the fermentation to obtain the monascus tartary buckwheat. The tartary buckwheat fermented by the red yeast rice contains various natural open-loop statin substances, coenzyme Q10 and the like, the compound statin substances directly act on blood without liver and kidney decomposition, the compound statin substances have obvious blood fat reducing effect and no harm to human bodies, and the content of the compound statin substances reaches about 6 per mill, which is more than that of common red yeast rice. The obtained red rice tartary buckwheat can be made into buccal tablets, capsules and other forms.
Further, the mixture is ground to the granularity of 50-150 meshes in the step 1). The raw materials are crushed to be beneficial to full fermentation, and the fermentation time is reduced.
Further, the yeast in the step 2) is saccharomyces cerevisiae or beer yeast, and the using amount of the yeast is 1-6% of the weight of the mixture. The saccharomyces cerevisiae is purchased from China center for industrial microorganism preservation, and the strain preservation number is as follows: CICC 1036; the beer yeast is purchased from China center for industrial microorganism preservation, and the strain preservation number is as follows: 31105.
further, the monascus in the step 3) is 122mm microwave-induced monascus, the microwave induction is performed for 10-50 s, and the using amount of the monascus is 1-6% of the weight of the product after yeast fermentation. Monascus was purchased from the ancient field division of New-source Biotechnology, Inc., Fujian province.
Further performing inactivation and sterilization at 110-130 ℃ for 30-60 minutes in the step 3).
The monascus tartary buckwheat prepared by the method is further claimed.
Has the advantages that: compared with the prior art, the invention has the advantages that:
1) solid state fermentation is adopted, the fermentation equipment is simple, and the fixed investment is low;
2) the secondary fermentation process of firstly fermenting the yeast and then fermenting the red yeast is adopted, so that the raw materials can be fully utilized, and a plurality of natural statin substances are produced by fermentation and are convenient for human body to absorb; the pores generated by the primary fermentation provide convenience for oxygen required by the secondary fermentation, and the defect that the conventional red yeast solid fermentation is associated with citrinin is avoided.
3) The obtained red rice contains high content of natural statins, contains nutritional substances of radix Et rhizoma Fagopyri Tatarici, and has effects of reducing blood sugar and blood lipid and enhancing immunity of radix Et rhizoma Fagopyri Tatarici.
Detailed Description
The present invention will be described in further detail with reference to examples. The raw materials used in the invention are all commercial products. The saccharomyces cerevisiae used in the invention is purchased from China center for industrial microorganism preservation, and the strain preservation number is as follows: CICC 1036; the beer yeast is purchased from China center for industrial microorganism preservation, and the strain preservation number is as follows: 31105; monascus was purchased from the ancient field division of New-source Biotechnology, Inc., Fujian province.
Example 1
A preparation method of red yeast tartary buckwheat comprises the following steps:
1) mixing tartary buckwheat, oat and corn according to the weight ratio of 1:1:3, and then grinding the mixture into 50 meshes;
2) putting the mixture into a fermentation temperature control box, spraying water mist, inoculating saccharomyces cerevisiae, wherein the using amount of the saccharomyces cerevisiae is 1% of the weight of the mixture, and fermenting for 24 hours at 37-38 ℃ while keeping the air humidity of 85-90%;
3) inactivating and sterilizing the product after yeast fermentation at 110 ℃ for 60 minutes, inoculating monascus when the temperature is reduced to 50 ℃, wherein the amount of monascus is 1 percent of the weight of the product after yeast fermentation, keeping the air humidity of 50-55 percent and the temperature of 33-34 ℃ for fermentation for 24 hours, and performing microwave induction on the monascus for 10 seconds after 122 mm;
4) and drying the final fermentation product to obtain the red yeast tartary buckwheat.
The content of the main components in the obtained red yeast tartary buckwheat is detected and is shown in the following table:
example 2
A preparation method of red yeast tartary buckwheat comprises the following steps:
1) mixing tartary buckwheat, oat and corn according to the weight ratio of 5:3:2, and then grinding the mixture into 150 meshes;
2) putting the mixture into a fermentation temperature control box, spraying water mist, inoculating beer yeast, keeping the air humidity of 80-85% and the temperature of 36-37 ℃ for fermentation for 48h, wherein the using amount of the beer yeast is 5% of the weight of the mixture;
3) inactivating and sterilizing the product after yeast fermentation at 130 ℃ for 30 minutes, inoculating monascus when the temperature is reduced to 60 ℃, keeping the air humidity at 65-70% and the temperature at 35-36 ℃ for fermentation for 48 hours, wherein the monascus is subjected to microwave induction for 30 seconds by 122mm, and the using amount of the monascus is 5% of the weight of the product after yeast fermentation;
4) and drying the final fermentation product to obtain the red yeast tartary buckwheat.
The content of each component in the obtained red yeast tartary buckwheat is detected as follows:
example 3
A preparation method of red yeast tartary buckwheat comprises the following steps:
1) mixing tartary buckwheat, oat and corn according to the weight ratio of 10:5:1, and then grinding the mixture into 100 meshes;
2) inoculating beer yeast into the mixture, wherein the using amount of the beer yeast is 6% of the weight of the mixture, and fermenting for 36 hours at the air humidity of 85-90% and the temperature of 36-37 ℃;
3) inactivating and sterilizing the product after yeast fermentation at 120 ℃ for 40 minutes, inoculating monascus when the temperature is reduced to 55 ℃, keeping the air humidity at 60-65% and the temperature at 34-35 ℃ for fermentation for 36 hours, wherein the monascus is subjected to microwave induction for 50 seconds by 122mm, and the using amount of the monascus is 6% of the weight of the product after yeast fermentation;
4) and drying the final fermentation product to obtain the red yeast tartary buckwheat.
The content of each component in the obtained red yeast tartary buckwheat is detected as follows:
comparative example 1
A preparation method of red yeast rice bitter rice comprises the following steps:
1) grinding semen oryzae Sativae to 100 mesh;
2) inoculating beer yeast, wherein the using amount of the beer yeast is 6% of the weight of the mixture, and fermenting for 36 hours at the air humidity of 85-90% and the temperature of 36-37 ℃;
3) inactivating and sterilizing the product after yeast fermentation at 120 ℃ for 40 minutes, inoculating monascus when the temperature is reduced to 55 ℃, keeping the air humidity at 60-65% and the temperature at 34-35 ℃ for fermentation for 36 hours, wherein the monascus is subjected to microwave induction for 50 seconds by 122mm, and the using amount of the monascus is 6% of the weight of the product after yeast fermentation;
4) and drying the final fermentation product to obtain the red yeast rice.
The content of each component in the obtained red yeast rice is detected and is shown in the following table:
comparative example 2
A preparation method of red yeast rice bitter rice comprises the following steps:
1) grinding semen oryzae Sativae to 100 mesh, steaming, and cooling to 50 deg.C;
2) inoculating monascus, keeping the air humidity at 60-65% and the temperature at 34-35 ℃ for fermentation for 36h, and performing microwave induction on the used monascus for 50s by 122mm, wherein the using amount of the monascus is 6% of the weight of the product after yeast fermentation;
3) and drying the final fermentation product to obtain the red yeast rice.
The content of each component in the obtained red yeast rice is detected and is shown in the following table:
the present invention has been described in terms of the above embodiments, and it should be understood that the above embodiments are not intended to limit the present invention in any way, and all technical solutions obtained by using equivalents or equivalent changes fall within the protection scope of the present invention.
Claims (6)
1. The preparation method of the red yeast tartary buckwheat is characterized by comprising the following steps:
1) mixing tartary buckwheat, oat and corn according to the weight ratio of 1 ~ 10:1 ~ 5:1 ~ 3;
2) inoculating yeast into the mixture, and fermenting at 36 ~ 38 deg.C and air humidity of 80 ~ 90% for 24 ~ 48 h;
3) inactivating and sterilizing the product after yeast fermentation at 110 ~ 130 ℃, inoculating monascus when the temperature is reduced to 50 ~ 60 ℃, and fermenting for 24 ~ 48h at the air humidity of 50 ~ 70% and the temperature of 33 ~ 36 ℃;
4) and drying the final fermentation product to obtain the red yeast tartary buckwheat.
2. The method for preparing red yeast tartary buckwheat according to claim 1, wherein the mixture is ground to the granularity of 50 ~ 150 meshes in the step 1).
3. The method for preparing red yeast tartary buckwheat according to claim 1, wherein the yeast in the step 2) is saccharomyces cerevisiae or saccharomyces cerevisiae, and the amount of the yeast is 1-6% of the weight of the mixture.
4. The method for preparing red yeast tartary buckwheat according to claim 1, wherein the monascus in the step 3) is 122mm microwave-induced monascus, the microwave induction is 10 ~ 50s, and the using amount of the monascus is 1-6% of the weight of the product after yeast fermentation.
5. The method for preparing red yeast tartary buckwheat according to claim 1, wherein in the step 3), inactivation and sterilization are carried out at 110 ~ 130 ℃ for 30-60 minutes.
6. The method for preparing red yeast tartary buckwheat according to any one of claims 1 ~ 5, wherein the red yeast tartary buckwheat prepared by the method.
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