CN112314820A - Monascus liquid state fermented clear juice beverage - Google Patents

Monascus liquid state fermented clear juice beverage Download PDF

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CN112314820A
CN112314820A CN202010329367.3A CN202010329367A CN112314820A CN 112314820 A CN112314820 A CN 112314820A CN 202010329367 A CN202010329367 A CN 202010329367A CN 112314820 A CN112314820 A CN 112314820A
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吴晓静
王伟平
何雨峰
况嘉铀
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Hubei Zaoshanghao Biotechnology Co ltd
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    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
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    • 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
    • A23L2/52—Adding ingredients
    • A23L2/58—Colouring agents
    • 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
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    • 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 a monascus liquid state fermentation clear juice beverage, which comprises water, monascus fermentation clear liquid and food additives, wherein the mixture ratio is 800-1200 parts of monascus fermentation clear liquid, 8000-10000 parts of water and 350-500 parts of food additives; the monascus fermented clear liquid is prepared by adopting the following process: firstly, activating strains, then preparing a fermentation culture medium, finally inoculating monascus strains, performing liquid fermentation and filtering. The invention has clear color, good taste and pure smell, has the health-care effects of reducing blood fat and blood pressure, and also has the health-care effects of resisting cancer and fatigue.

Description

Monascus liquid state fermented clear juice beverage
Technical Field
The invention relates to the technical field of health food processing, in particular to a monascus liquid state fermented clear juice beverage.
Background
Monascus is a fermentation strain for food which is used for thousands of years in China, and special effects and application of Monascus in food are recorded in ancient books. Modern scientific research shows that the red yeast rice product contains blood fat reducing components, and also contains other substances such as unsaturated fatty acids, amino acids, pigments and the like, such as ergosterol, gamma-aminobutyric acid and red yeast rice polysaccharide, so that the red yeast rice product has the effects of reducing blood fat, reducing blood pressure and the like, and also has the effects of resisting cancer, resisting fatigue, preventing and treating osteoporosis and the like.
The monascus fermentation mainly comprises two production modes of solid fermentation and liquid fermentation. Solid state fermentation is a traditional production mode and is the most widely used production mode at present, but the production efficiency is low, the fermentation condition is not easy to control, the pollution is easy, and the method is not suitable for large-scale industrial production. And the liquid state fermentation is not easy to pollute, the culture condition is easy to control, the production efficiency is high, and the method is more suitable for large-scale industrial production.
The products on functional red yeast rice which can be seen in the market at present mainly focus on two aspects of medicines and health-care foods, which can be seen from the applied patent. Such as patents CN1733023, CN101167796, CN1651042, CN1650981, CN1733023, etc. The product form is also mainly similar to that of medicines, such as capsules, tablets, pills and the like. In recent years, consumers have begun to move to healthy beverages under the current stream of society pursuing nutritional diets and high quality foods. However, when the monascus fermentation broth is used for preparing the beverage, the starch and the thallus which are not completely degraded in the beverage cause the beverage product to be easily turbid or precipitated, the stability of the beverage is reduced, and the sensory quality of the beverage is influenced.
Disclosure of Invention
Aiming at the technical problems in the prior art, the monascus liquid state fermentation clear juice beverage with clear color, good taste and pure smell is provided, and the monascus liquid state fermentation clear juice beverage has the health-care effects of reducing blood fat and blood pressure and also has the health-care effects of resisting cancer and resisting fatigue.
The technical scheme for solving the technical problems is as follows: a monascus liquid state fermentation clear juice beverage comprises water, monascus fermentation clear liquid and food additives, wherein the monascus fermentation clear liquid is 800-1200 parts by weight, the water is 8000-10000 parts by weight, and the food additives are 350-500 parts by weight;
the monascus fermented clear liquid is prepared by adopting the following process:
(1) activation of strains: inoculating Monascus purpureus ZSH-G-002CCTCC M2019174 ZSH-G-002Monascus purpureus (hereinafter referred to as Monascus purpureus ZSH-G-002) into a slant seed culture medium, and culturing in a constant temperature incubator for 6-8 days;
(2) preparing a fermentation medium: adding 1-2% of rice flour, 3-3.5% of soybean flour and 0.1-0.2% of MgSO 2 into clear water4·7H2O, 0.1-0.2% KH2PO4Then adjusting the pH value and sterilizing at high temperature;
(3) inoculating monascus strains, and performing liquid fermentation: inoculating the sterilized culture medium with Monascus purpureus ZSH-G-002, fermenting to obtain Monascus ruber liquid fermentation liquid, sterilizing the fermentation liquid at high temperature, and filtering with filter cloth to obtain Monascus ruber fermentation clear liquid.
The invention has the beneficial effects that: the product of the invention contains various bioactive substances such as Monacolin K, monascus pigment and the like, and has various health care effects of reducing blood fat, reducing blood pressure, resisting oxidation and the like; and the product is clear and pure, has no turbidity or precipitation phenomenon, good stability and higher sensory quality.
On the basis of the technical scheme, the invention can be further improved as follows.
Further, the food additive comprises 250-350 parts of a taste modifier, 50-80 parts of fructose-glucose syrup, 4-10 parts of cyclodextrin, 2-5 parts of D-sodium erythorbate and 2-5 parts of potassium sorbate; the food additive can also comprise 40-50 parts of xylitol and 2-5 parts of edible pigment, and the taste regulator is preferably smoked plum cream.
The further scheme has the beneficial effect that bright red color and sour taste can be provided for the product.
Further, in the step (1) of the preparation process of the monascus fermentation clear liquid, a culture medium comprises 5% -8% of glucose, 2% -4% of peptone, 2% -4% of soluble starch and 2% -4% of agar; the culture temperature of the constant temperature incubator is preferably 28-35 ℃.
The beneficial effect of adopting the further scheme is that a stable and efficient culture medium and culture environment can be provided for the monascus.
Further, in the step (2) of the preparation process of the monascus fermentation clear liquid, the pH value is adjusted to 5-5.5, and the pH value regulator is lactic acid; the sterilization temperature is preferably 120-130 ℃, and the sterilization time is preferably 30-35 min.
The further scheme has the beneficial effects that the fermentation culture medium which is sterile, weakly acidic and rich in nutrition can be provided, and the fermentation efficiency is effectively improved.
Further, in the step (3) of the preparation process of the monascus fermentation clear liquid, the fermentation condition is that the monascus fermentation clear liquid is cultured for 24-48 hours at the temperature of 30 ℃, and then fermented to 200-250 hours at the temperature of 24-28 ℃.
The further scheme has the advantages that monascus can be fully cultured and completely fermented, and the content of bioactive substances such as Monacolin K, monascus pigment and the like in the fermentation liquor is increased as much as possible.
Further, the preparation process of the monascus fermentation clear liquid in the step (3) also comprises the step of detecting the odor of the fermentation liquid, the content of citrinin and the content of Monacolin K after the fermentation is finished; the sterilization temperature is preferably 120-130 ℃, and the sterilization time is 30-35 min.
The beneficial effects of adopting above-mentioned further scheme are that can effectively guarantee to contain miscellaneous fungus and harmful substance in the product, guarantee the stability and the security of product.
Detailed Description
The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
The Monascus purpureus ZSH-G-002 and Monascus purpureus ZSH-G-002 have the preservation number of CCTCC NO: m2019174, deposited in China center for type culture Collection in 2019, 19.3.a by Haichuan Biotechnology Limited, Hubei algae, addressed in Wuhan university school, Bayun 299, Wuhan university school, Wuhan university Collection, Wuhan City, Hubei province.
The monascus liquid fermentation clear juice beverage comprises water, monascus fermentation clear liquid and food additives, wherein the monascus fermentation clear liquid comprises 800-1200 parts of monascus fermentation clear liquid, 8000-10000 parts of water and 350-500 parts of food additives.
The food additive is used for regulating taste and stability of the whole product and facilitating release of effective components in the clear liquid of Monascus fermentation. In order to ensure that the product has bright red color and sour taste, the food additive comprises 250-350 parts of taste conditioning agent and 50-80 parts of fructose-glucose syrup; the food additive can also comprise 40-50 parts of xylitol and 2-5 parts of edible pigment, and the taste regulator is preferably smoked plum cream. In order to help release of effective components in the monascus fermentation clear liquid and improve stability of products, the food additive further comprises 4-10 parts of cyclodextrin, 2-5 parts of sodium D-isoascorbate and 2-5 parts of potassium sorbate.
The monascus fermentation clear liquid is the main component of the product, contains various bioactive substances such as Monacolin K, monascus pigment and the like, and has various health-care effects of reducing blood fat, reducing blood pressure, resisting oxidation and the like. The monascus fermented clear liquid is prepared by adopting the following process:
(1) activation of strains: inoculating the monascus purpureus ZSH-G-002 into a slant seed culture medium, and culturing in a constant temperature incubator for 6-8 days;
(2) preparing a fermentation medium: adding 1-2% of rice flour, 3-3.5% of soybean flour and 0.1-0.2% of MgSO 2 into clear water4·7H2O, 0.1-0.2% KH2PO4Then adjusting the pH value and sterilizing at high temperature;
(3) inoculating monascus strains, and performing liquid fermentation: inoculating the sterilized culture medium with Monascus purpureus ZSH-G-002, fermenting to obtain Monascus ruber liquid fermentation liquid, sterilizing the fermentation liquid at high temperature, and filtering with 750b type filter cloth to obtain Monascus ruber fermentation clear liquid.
In the improved scheme of the step (1) of the monascus fermentation clear liquid preparation process, a culture medium comprises 5-8% of glucose, 2% of peptone, 2-4% of soluble starch and 2-4% of agar; the culture temperature of the constant temperature incubator is preferably 28-35 ℃.
In the improved scheme of the step (2) of the monascus fermentation clear liquid preparation process, the pH value is adjusted to 5-5.5, and lactic acid is preferably selected as a pH value regulator. The sterilization temperature is preferably 120-130 ℃, and the sterilization time is preferably 30-35 min.
In the improved scheme of the step (3) of the monascus fermentation clear liquid preparation process, the fermentation condition is preferably cultured for 24-48 h at 30 ℃, and then fermented to 200-250 h at 24-28 ℃. In the improved scheme, a step of detecting indexes such as citrinin content of the fermentation liquor after fermentation is finished can be added. The sterilization temperature is preferably 120-130 ℃, and the sterilization time is 30-35 min.
Example 1
(1) Activation of strains: the monascus purpureus ZSH-G-002 was inoculated into a slant seed medium (glucose 5%, peptone 2%, soluble starch 2%, agar 2%) and cultured in a 30 ℃ incubator for 7 days.
(2) Preparing a fermentation medium: adding 1% rice flour, 3% soybean flour, 0.1% MgSO 0.1% to clear water4·7H2O, 0.1% KH2PO4Adjusting pH to 5 with lactic acid, and sterilizing at 120 deg.C for 30 min.
(3) Inoculating red yeast strains, and carrying out liquid fermentation and step-by-step amplification production: inoculating the sterilized culture medium with Monascus purpureus ZSH-G-002, culturing at 30 deg.C for 24-48 h, and fermenting at 24 deg.C for 200h to obtain Monascus ruber fermentation liquid. And then detecting the odor of the fermentation liquor, the content of citrinin and the content of Monacolin K. And finally, sterilizing the fermented fermentation liquor for 30min at 120 ℃, and filtering by 750b filter cloth to obtain monascus fermentation clear liquid.
(4) And (3) preparing a finished beverage: 800 parts of monascus fermentation clear liquid, 8000 parts of water and 350 parts of food additives, wherein the monascus fermentation clear liquid comprises 250 parts of smoked plum paste, 50 parts of fructose-glucose syrup, 4 parts of cyclodextrin, 2 parts of sodium D-isoascorbate and 2 parts of potassium sorbate; the food additive can also comprise 40 parts of xylitol and 2 parts of edible pigment for blending, and can be canned after pasteurization to obtain the finished product of the food additive. The edible pigment is preferably red rice red.
Example 2
(1) Activation of strains: the monascus purpureus ZSH-G-002 was inoculated into slant seed medium (glucose 6%, peptone 2%, soluble starch 3%, agar 3%), and cultured in a constant temperature incubator at 28 ℃ for 8 days.
(2) Preparing a fermentation medium: adding 1.5% rice flour, 3.2% soybean flour, 0.1% MgSO 0.1% to clear water4·7H2O, 0.2% KH2PO4Adjusting pH to 5.5 with lactic acid, and sterilizing at 120 deg.C for 30 min.
(3) Inoculating red yeast strains, and carrying out liquid fermentation and step-by-step amplification production: inoculating the sterilized culture medium with Monascus purpureus ZSH-G-002, culturing at 30 deg.C for 24-48 hr, and fermenting at 24 deg.C for 220 hr to obtain Monascus ruber fermentation liquid. And then detecting the odor of the fermentation liquor, the content of citrinin and the content of Monacolin K. And finally, sterilizing the fermented fermentation liquor for 30min at 120 ℃, and filtering by 750b filter cloth to obtain monascus fermentation clear liquid.
(4) And (3) preparing a finished beverage: 900 parts of monascus fermentation clear liquid, 9000 parts of water and 400 parts of food additives, wherein the monascus fermentation clear liquid comprises 300 parts of smoked plum paste, 50 parts of fructose syrup, 4 parts of cyclodextrin, 2 parts of sodium D-isoascorbate and 2 parts of potassium sorbate; the food additive can also comprise 40 parts of xylitol and 2 parts of edible pigment for blending, and can be canned after pasteurization to obtain the finished product of the food additive. The edible pigment is preferably red rice red.
Example 3
(1) Activation of strains: the monascus purpureus ZSH-G-002 was inoculated into a slant seed medium (glucose 7%, peptone 2%, soluble starch 3%, agar 3%) and cultured in a constant temperature incubator at 33 ℃ for 6 days.
(2) Preparing a fermentation medium: adding 2% rice flour, 3.5% soybean flour, and 0.2% MgSO 2 into clear water4·7H2O, 0.1% KH2PO4Adjusting pH to 5.2 with lactic acid, and sterilizing at 120 deg.C for 30 min.
(3) Inoculating red yeast strains, and carrying out liquid fermentation and step-by-step amplification production: inoculating the sterilized culture medium with Monascus purpureus ZSH-G-002, culturing at 30 deg.C for 24-48 hr, and fermenting at 24 deg.C for 240 hr to obtain Monascus ruber fermentation liquid. And then detecting the odor of the fermentation liquor, the content of citrinin and the content of Monacolin K. And finally, sterilizing the fermented fermentation liquor for 30min at 120 ℃, and filtering by 750b filter cloth to obtain monascus fermentation clear liquid.
(4) And (3) preparing a finished beverage: 1000 parts of monascus fermentation clear liquid, 10000 parts of water and 450 parts of food additives, wherein the monascus fermentation clear liquid comprises 300 parts of smoked plum paste, 80 parts of fructose syrup, 10 parts of cyclodextrin, 4 parts of D-sodium erythorbate and 4 parts of potassium sorbate; the food additive can also comprise 50 parts of xylitol and 2 parts of edible pigment for blending, and the finished product of the product is obtained by canning after pasteurization. The edible pigment is preferably red rice red.
Example 4
(1) Activation of strains: the monascus purpureus ZSH-G-002 was inoculated into a slant seed medium (glucose 8%, peptone 2%, soluble starch 4%, agar 4%) and cultured in a constant temperature incubator at 35 ℃ for 6 days.
(2) Preparing a fermentation medium: adding 1.5% rice flour, 3.4% soybean flour, 0.2% MgSO 2 into clear water4·7H2O, 0.2% KH2PO4Adjusting pH to 5.4 with lactic acid, and sterilizing at 120 deg.C for 30 min.
(3) Inoculating red yeast strains, and carrying out liquid fermentation and step-by-step amplification production: inoculating the sterilized culture medium with Monascus purpureus ZSH-G-002, culturing at 30 deg.C for 24-48 h, and fermenting at 24 deg.C for 250h to obtain Monascus ruber fermentation liquid. And then detecting the odor of the fermentation liquor, the content of citrinin and the content of Monacolin K. And finally, sterilizing the fermented fermentation liquor for 30min at 120 ℃, and filtering by 750b filter cloth to obtain monascus fermentation clear liquid.
(4) And (3) preparing a finished beverage: 1000 parts of monascus fermentation clear liquid, 10000 parts of water and 500 parts of food additives, wherein the monascus fermentation clear liquid comprises 350 parts of smoked plum paste, 80 parts of fructose syrup, 10 parts of cyclodextrin, 4 parts of D-sodium erythorbate and 4 parts of potassium sorbate; the food additive can also comprise 50 parts of xylitol and 2 parts of edible pigment for blending, and the finished product of the product is obtained by canning after pasteurization. The edible pigment is preferably red rice red.
Example 5
(1) Activation of strains: the monascus purpureus ZSH-G-002 was inoculated into a slant seed medium (glucose 6%, peptone 2%, soluble starch 3%, agar 3%) and cultured in a constant temperature incubator at 32 ℃ for 6 days.
(2) Preparing a fermentation medium: adding 1.5% rice flour, 3.2% soybean flour, 0.1% MgSO4·7H2O, 0.2% KH2PO4Adjusting pH to 5.2 with lactic acid, and sterilizing at 125 deg.C for 35 min.
(3) Inoculating red yeast strains, and carrying out liquid fermentation and step-by-step amplification production: inoculating the sterilized culture medium with Monascus purpureus ZSH-G-002, culturing at 30 deg.C for 24-48 h, and fermenting at 24 deg.C for 230h to obtain Monascus ruber fermentation liquid. And then detecting the odor of the fermentation liquor, the content of citrinin and the content of Monacolin K. And finally, sterilizing the fermented fermentation liquor for 35min at 125 ℃, and filtering by 750b filter cloth to obtain monascus fermentation clear liquid.
(4) And (3) preparing a finished beverage: 900 parts of monascus fermentation clear liquid, 9000 parts of water and 450 parts of food additives, wherein the monascus fermentation clear liquid comprises 330 parts of smoked plum paste, 60 parts of fructose syrup, 10 parts of cyclodextrin, 4 parts of sodium D-isoascorbate and 4 parts of potassium sorbate; the food additive can also comprise 40 parts of xylitol and 2 parts of edible pigment for blending, and can be canned after pasteurization to obtain the finished product of the food additive. The edible pigment is preferably red rice red.
Example 6
(1) Activation of strains: the monascus purpureus ZSH-G-002 was inoculated into a slant seed medium (glucose 6%, peptone 2%, soluble starch 3%, agar 3%) and cultured in a 30 ℃ incubator for 6 days.
(2) Preparing a fermentation medium: adding 1.5% rice flour, 3.2% soybean flour, 0.1% MgSO4·7H2O, 0.2% KH2PO4Adjusting pH to 5.5 with lactic acid, and sterilizing at 130 deg.C for 30 min.
(3) Inoculating red yeast strains, and carrying out liquid fermentation and step-by-step amplification production: inoculating the sterilized culture medium with Monascus purpureus ZSH-G-002, culturing at 30 deg.C for 24-48 hr, and fermenting at 24 deg.C for 240 hr to obtain Monascus ruber fermentation liquid. And then detecting the odor of the fermentation liquor, the content of citrinin and the content of Monacolin K. And finally, sterilizing the fermented fermentation liquor for 30min at 130 ℃, and filtering by 750b filter cloth to obtain monascus fermentation clear liquid.
(4) And (3) preparing a finished beverage: monascus fermentation clear liquid 950, water 9500 and food additive 440, wherein the monascus fermentation clear liquid comprises 300 parts of smoked plum paste, 70 parts of fructose syrup, 8 parts of cyclodextrin, 5 parts of sodium D-isoascorbate and 5 parts of potassium sorbate; the food additive can also comprise 50 parts of xylitol and 2 parts of edible pigment for blending, and the finished product of the product is obtained by canning after pasteurization. The edible pigment is preferably red rice red.
Example 7
(1) Activation of strains: the monascus purpureus ZSH-G-002 was inoculated into a slant seed medium (glucose 6%, peptone 2%, soluble starch 3%, agar 3%) and cultured in a 30 ℃ incubator for 6 days.
(2) Preparing a fermentation medium: adding 1.5% rice flour, 3.2% soybean flour, 0.1% MgSO4·7H2O, 0.2% KH2PO4Adjusting pH to 5.4 with lactic acid, and sterilizing at 120 deg.C for 35 min.
(3) Inoculating red yeast strains, and carrying out liquid fermentation and step-by-step amplification production: inoculating the sterilized culture medium with Monascus purpureus ZSH-G-002, culturing at 30 deg.C for 24-48 h, and fermenting at 24 deg.C for 210h to obtain Monascus ruber fermentation liquid. And then detecting the odor of the fermentation liquor, the content of citrinin and the content of Monacolin K. And finally, sterilizing the fermented fermentation liquor for 35min at 120 ℃, and filtering by 750b filter cloth to obtain monascus fermentation clear liquid.
(4) And (3) preparing a finished beverage: 850 parts of monascus fermentation clear liquid, 8500 parts of water and 480 parts of food additives, wherein the monascus fermentation clear liquid comprises 340 parts of smoked plum paste, 70 parts of fructose syrup, 8 parts of cyclodextrin, 5 parts of sodium D-isoascorbate and 5 parts of potassium sorbate; the food additive can also comprise 50 parts of xylitol and 2 parts of edible pigment for blending, and the finished product of the product is obtained by canning after pasteurization. The edible pigment is preferably red rice red.
Example 8
(1) Activation of strains: the monascus purpureus ZSH-G-002 was inoculated into a slant seed medium (glucose 7%, peptone 2%, soluble starch 3%, agar 3%) and cultured in a 30 ℃ incubator for 6 days.
(2) Preparing a fermentation medium: adding 1.5% rice flour, 3.2% soybean flour, 0.2% MgSO 2 into clear water4·7H2O, 0.1% KH2PO4Adjusting pH to 5.2 with lactic acid, and sterilizing at 120 deg.C for 35 min.
(3) Inoculating red yeast strains, and carrying out liquid fermentation and step-by-step amplification production: inoculating the sterilized culture medium with Monascus purpureus ZSH-G-002, culturing at 30 deg.C for 24-48 h, and fermenting at 24 deg.C for 210h to obtain Monascus ruber fermentation liquid. And then detecting the odor of the fermentation liquor, the content of citrinin and the content of Monacolin K. And finally, sterilizing the fermented fermentation liquor for 35min at 120 ℃, and filtering by 750b filter cloth to obtain monascus fermentation clear liquid.
(4) And (3) preparing a finished beverage: monascus fermentation clear liquid 950, water 9500 and food additive 380, wherein the monascus fermentation clear liquid comprises 250 parts of smoked plum extract, 70 parts of fructose syrup, 8 parts of cyclodextrin, 5 parts of sodium D-isoascorbate and 5 parts of potassium sorbate; the food additive can also comprise 40 parts of xylitol and 2 parts of edible pigment for blending, and can be canned after pasteurization to obtain the finished product of the food additive. The edible pigment is preferably red rice red.
Example 8
(1) Activation of strains: the monascus purpureus ZSH-G-002 was inoculated into a slant seed medium (glucose 7%, peptone 2%, soluble starch 3%, agar 3%) and cultured in a 30 ℃ incubator for 6 days.
(2) Preparing a fermentation medium: adding 1.5% rice flour, 3.2% soybean flour, 0.2% MgSO 2 into clear water4·7H2O, 0.1% KH2PO4Adjusting pH to 5.4 with lactic acid, and sterilizing at 120 deg.C for 35 min.
(3) Inoculating red yeast strains, and carrying out liquid fermentation and step-by-step amplification production: inoculating the sterilized culture medium with Monascus purpureus ZSH-G-002, culturing at 30 deg.C for 24-48 h, and fermenting at 24 deg.C for 210h to obtain Monascus ruber fermentation liquid. And then detecting the odor of the fermentation liquor, the content of citrinin and the content of Monacolin K. And finally, sterilizing the fermented fermentation liquor for 35min at 120 ℃, and filtering by 750b filter cloth to obtain monascus fermentation clear liquid.
(4) And (3) preparing a finished beverage: 900 parts of monascus fermentation clear liquid, 9000 parts of water and 390 parts of food additives, wherein the monascus fermentation clear liquid comprises 250 parts of smoked plum paste, 80 parts of fructose syrup, 6 parts of cyclodextrin, 4 parts of sodium D-isoascorbate and 5 parts of potassium sorbate; the food additive can also comprise 40 parts of xylitol and 5 parts of edible pigment for blending, and can be canned after pasteurization to obtain the finished product of the food additive. The edible pigment is preferably red rice red.
Example 9
(1) Activation of strains: the monascus purpureus ZSH-G-002 was inoculated into a slant seed medium (glucose 7%, peptone 2%, soluble starch 3%, agar 3%) and cultured in a 30 ℃ incubator for 6 days.
(2) Preparing a fermentation medium: adding 1.5% rice flour, 3.2% soybean flour, 0.2% MgSO 2 into clear water4·7H2O, 0.1% KH2PO4Adjusting pH to 5 with lactic acid, and sterilizing at 120 deg.C for 35 min.
(3) Inoculating red yeast strains, and carrying out liquid fermentation and step-by-step amplification production: inoculating the sterilized culture medium with Monascus purpureus ZSH-G-002, culturing at 30 deg.C for 24-48 h, and fermenting at 24 deg.C for 210h to obtain Monascus ruber fermentation liquid. And then detecting the odor of the fermentation liquor, the content of citrinin and the content of Monacolin K. And finally, sterilizing the fermented fermentation liquor for 35min at 120 ℃, and filtering by 750b filter cloth to obtain monascus fermentation clear liquid.
(4) And (3) preparing a finished beverage: 900 parts of monascus fermentation clear liquid, 9000 parts of water and 400 parts of food additives, wherein the monascus fermentation clear liquid comprises 250 parts of smoked plum paste, 80 parts of fructose syrup, 10 parts of cyclodextrin, 4 parts of sodium D-isoascorbate and 3 parts of potassium sorbate; the food additive can also comprise 50 parts of xylitol and 3 parts of edible pigment for blending, and the finished product of the product is obtained by canning after pasteurization. The edible pigment is preferably red rice red.
Example 10
(1) Activation of strains: the monascus purpureus ZSH-G-002 was inoculated into a slant seed medium (glucose 7%, peptone 2%, soluble starch 3%, agar 3%) and cultured in a 30 ℃ incubator for 6 days.
(2) Preparing a fermentation medium: adding 1.5% rice flour, 3.2% soybean flour, 0.2% MgSO 2 into clear water4·7H2O, 0.1% KH2PO4Adjusting pH to 5.5 with lactic acid, and sterilizing at 120 deg.C for 35 min.
(3) Inoculating red yeast strains, and carrying out liquid fermentation and step-by-step amplification production: inoculating the sterilized culture medium with Monascus purpureus ZSH-G-002, culturing at 30 deg.C for 24-48 h, and fermenting at 24 deg.C for 210h to obtain Monascus ruber fermentation liquid. And then detecting the odor of the fermentation liquor, the content of citrinin and the content of Monacolin K. And finally, sterilizing the fermented fermentation liquor for 35min at 120 ℃, and filtering by 750b filter cloth to obtain monascus fermentation clear liquid.
(4) And (3) preparing a finished beverage: 900 parts of monascus fermentation clear liquid, 9000 parts of water and 420 parts of food additives, wherein the monascus fermentation clear liquid comprises 300 parts of smoked plum paste, 60 parts of fructose syrup, 10 parts of cyclodextrin, 3 parts of D-sodium erythorbate and 4 parts of potassium sorbate; the food additive can also comprise 40 parts of xylitol and 3 parts of edible pigment for blending, and can be canned after pasteurization to obtain the finished product of the food additive. The edible pigment is preferably red rice red.
Example 11
(1) Activation of strains: the monascus purpureus ZSH-G-002 was inoculated into a slant seed medium (glucose 6%, peptone 2%, soluble starch 4%, agar 4%) and cultured in a 30 ℃ incubator for 6 days.
(2) Preparing a fermentation medium: add 1 to the clear water.5% rice flour, 3.4% soybean flour, 0.1% MgSO4·7H2O, 0.2% KH2PO4Adjusting pH to 5.2 with lactic acid, and sterilizing at 120 deg.C for 35 min.
(3) Inoculating red yeast strains, and carrying out liquid fermentation and step-by-step amplification production: inoculating the sterilized culture medium with Monascus purpureus ZSH-G-002, culturing at 30 deg.C for 24-48 hr, and fermenting at 24 deg.C for 240 hr to obtain Monascus ruber fermentation liquid. And then detecting the odor of the fermentation liquor, the content of citrinin and the content of Monacolin K. And finally, sterilizing the fermented fermentation liquor for 35min at 120 ℃, and filtering by 750b filter cloth to obtain monascus fermentation clear liquid.
(4) And (3) preparing a finished beverage: 900 parts of monascus fermentation clear liquid, 9000 parts of water and 390 parts of food additives, wherein the monascus fermentation clear liquid comprises 250 parts of smoked plum paste, 75 parts of fructose syrup, 5 parts of cyclodextrin, 4 parts of sodium D-isoascorbate and 4 parts of potassium sorbate; the food additive can also comprise 48 parts of xylitol and 4 parts of edible pigment for blending, and the finished product of the product is obtained by canning after pasteurization. The edible pigment is preferably red rice red.
Example 12
(1) Activation of strains: the monascus purpureus ZSH-G-002 was inoculated into a slant seed medium (glucose 5%, peptone 2%, soluble starch 4%, agar 4%) and cultured in a 30 ℃ incubator for 6 days.
(2) Preparing a fermentation medium: adding 1.5% rice flour, 3.5% soybean flour, 0.1% MgSO4·7H2O, 0.2% KH2PO4Adjusting pH to 5.3 with lactic acid, and sterilizing at 120 deg.C for 35 min.
(3) Inoculating red yeast strains, and carrying out liquid fermentation and step-by-step amplification production: inoculating the sterilized culture medium with Monascus purpureus ZSH-G-002, culturing at 30 deg.C for 24-48 hr, and fermenting at 24 deg.C for 240 hr to obtain Monascus ruber fermentation liquid. And then detecting the odor of the fermentation liquor, the content of citrinin and the content of Monacolin K. And finally, sterilizing the fermented fermentation liquor for 35min at 120 ℃, and filtering by 750b filter cloth to obtain monascus fermentation clear liquid.
(4) And (3) preparing a finished beverage: 900 parts of monascus fermentation clear liquid, 9000 parts of water and 480 parts of food additives, wherein the monascus fermentation clear liquid comprises 350 parts of smoked plum paste, 70 parts of fructose syrup, 6 parts of cyclodextrin, 3 parts of sodium D-isoascorbate and 3 parts of potassium sorbate; the food additive can also comprise 44 parts of xylitol and 4 parts of edible pigment for blending, and the finished product of the product is obtained by canning after pasteurization. The edible pigment is preferably red rice red.
The fermentation liquid in the above examples has pure odor, and it is recommended that the MK content is not less than 0.05% when the fermentation is stopped.
The finished beverage in the sample of the embodiment is clear and ruddy in color and luster, pure in smell, and the content detection of the citrinin reaches the national standard.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (10)

1. A monascus liquid state fermentation clear juice beverage comprises water, monascus fermentation clear liquid and food additives, and is characterized in that:
the mixture ratio is 800-1200 parts of monascus fermented clear liquid, 8000-10000 parts of water and 350-500 parts of food additives;
the monascus fermented clear liquid is prepared by adopting the following process:
(1) activation of strains: inoculating the monascus purpureus ZSH-G-002 into a slant seed culture medium, and culturing in a constant temperature incubator for 6-8 days;
(2) preparing a fermentation medium: adding 1-2% of rice flour, 3-3.5% of soybean flour and 0.1-0.2% of MgSO 2 into clear water4·7H2O, 0.1-0.2% KH2PO4Then adjusting the pH value and sterilizing at high temperature;
(3) inoculating monascus strains, and performing liquid fermentation: inoculating the sterilized culture medium with Monascus purpureus strain ZSH-G-002, fermenting to obtain Monascus ruber liquid fermentation liquid, sterilizing the fermentation liquid at high temperature, and filtering with 750b type filter cloth to obtain Monascus ruber fermentation clear liquid.
2. The monascus liquid fermented clear juice beverage according to claim 1, wherein: the food additive comprises 250-350 parts of taste conditioning agent, 50-80 parts of fructose-glucose syrup, 4-10 parts of cyclodextrin, 2-5 parts of D-sodium erythorbate and 2-5 parts of potassium sorbate.
3. The monascus liquid fermented clear juice beverage according to claim 2, wherein: the food additive also comprises 40-50 parts of xylitol and 2-5 parts of edible pigment, and the taste modifier is smoked plum cream.
4. The monascus liquid fermented clear juice beverage according to claim 1, wherein: in the step (1) of the preparation process of the monascus fermentation clear liquid, a culture medium comprises 5-8% of glucose, 2-4% of peptone, 2-4% of soluble starch and 2-4% of agar.
5. The monascus liquid fermented clear juice beverage according to claim 1, wherein: in the step (1) of the preparation process of the monascus fermentation clear liquid, the culture temperature of the constant-temperature incubator is 28-35 ℃.
6. The monascus liquid fermented clear juice beverage according to claim 1, wherein: in the step (2) of the preparation process of the monascus fermentation clear liquid, the pH value is adjusted to 5-5.5, and the pH value regulator is lactic acid.
7. The monascus liquid fermented clear juice beverage according to claim 1, wherein: in the step (2) of the preparation process of the monascus fermentation clear liquid, the sterilization temperature is 120-130 ℃, and the sterilization time is 30-35 min.
8. The monascus liquid fermented clear juice beverage according to claim 1, wherein: in the step (3) of the preparation process of the monascus fermentation clear liquid, the fermentation condition is that the monascus fermentation clear liquid is cultured for 24-48 hours at the temperature of 30 ℃, and then fermented to 200-250 hours at the temperature of 24-28 ℃.
9. The monascus liquid fermented clear juice beverage according to claim 1, wherein: in the step (3) of the preparation process of the monascus fermentation clear liquid, the method also comprises the step of detecting the smell of the fermentation liquid, the content of citrinin and the content of Monacolin K after the fermentation is finished.
10. The monascus liquid fermented clear juice beverage according to claim 1, wherein: in the step (3) of the preparation process of the monascus fermented clear liquid, the sterilization temperature is 120-130 ℃, and the sterilization time is 30-35 min.
CN202010329367.3A 2020-04-23 2020-04-23 Monascus liquid state fermented clear juice beverage Pending CN112314820A (en)

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