CN115843964A - Preparation method of high-nutrition red yeast rice - Google Patents

Preparation method of high-nutrition red yeast rice Download PDF

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CN115843964A
CN115843964A CN202211375886.9A CN202211375886A CN115843964A CN 115843964 A CN115843964 A CN 115843964A CN 202211375886 A CN202211375886 A CN 202211375886A CN 115843964 A CN115843964 A CN 115843964A
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rice
red yeast
yeast rice
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fermentation
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舒小丽
陈启和
刘甜
姜朔
吴殿星
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Zhejiang University ZJU
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Abstract

The invention discloses a preparation method of high-nutrition red yeast rice, which comprises the following steps: selecting high-resistance starch rice, removing impurities, processing the rice into brown rice, soaking seeds, accelerating germination, sterilizing and mixing the materials, inoculating liquid monascus, and performing solid fermentation to obtain the high-nutrition red yeast rice. According to the invention, the high-resistance starch rice is used for germination acceleration after seed soaking, and then monascus mould is used for solid state fermentation of the brown rice to prepare the high-resistance starch red yeast rice, so that the high-resistance starch red yeast rice has higher nutritional value compared with the conventional method of using non-germination-accelerating refined rice for red yeast rice fermentation; compared with red yeast rice fermented by common brown rice, the red yeast rice fermented by the brown rice has shorter fermentation time, more thorough fermentation and higher resistant starch content (RS is more than or equal to 10 percent) which is 3 to 20 times of that of the red yeast rice fermented by the common brown rice; and the lipid, total amino acids, GABA, phenolic acid and flavonoid substances of the red yeast rice are richer than those of the red yeast rice fermented by the common brown rice, wherein the ferulic acid is more than 70 mu g/g.

Description

Preparation method of high-nutrition red yeast rice
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of high-nutrition red yeast rice.
Background
In China, monascus has at least two thousand years of history of dual purposes of medicine and food. Red yeast is mainly applied to products such as wine brewing, vinegar brewing, fermented bean curd, food pigments, traditional Chinese medicines and the like at home. The red yeast rice products on the market are mainly shown in 'pigment red yeast rice' and 'functional red yeast rice'. Red yeast rice has important nutritional effects in improving lipid metabolism and circulatory system, and in the United states and many Asian countries, red yeast rice and its related products are used as health foods and functional foods.
At present, red yeast rice is mainly prepared by fermenting red yeast rice with monascus by using indica rice, japonica rice, glutinous rice and the like as raw materials. The red yeast rice is prepared by using fine rice as a raw material and performing soaking, elutriation, draining, steaming, spreading for cooling, inoculation, bagging, greenhouse flower cultivation, fermentation culture in a yeast pool for a period of time, drying and inactivation. However, the polished rice has more than 90% of dry matter as starch, and most of vitamins, phenols, minerals and other bioactive compounds present in the bran layer and germ are removed during the polished rice processing, and the polished rice has a lower nutritional value than Brown Rice (BR). Therefore, the red yeast rice fermentation with the brown rice as the raw grain can further improve the nutritional value of the red yeast rice.
However, the common brown rice is directly fermented, and the bran of the brown rice causes difficult fermentation, prolongs the fermentation time, easily causes the problems of mixed bacteria pollution and the like; and the common rice lacks many bioavailable active substances capable of preventing chronic diseases such as type II diabetes, heart disease, etc., so that the fermented product cannot better improve the efficacy of functional foods.
As a novel dietary fiber, resistant starch is not digested in the small intestine of healthy humans, but is fermented in the large intestine to produce short chain fatty acids. The resistant starch can balance blood sugar, control plasma triglyceride, promote mineral absorption, and regulate intestinal flora. The high-resistance starch food can improve cardiovascular health, intestinal health and blood sugar response, and the high-resistance starch rice has low digestion characteristic and has positive effect on controlling blood sugar of type II diabetes mellitus people.
Therefore, the development of the high-resistant starch red yeast rice by using the high-resistant starch rice as a raw material can promote the development of functional foods. At present, a preparation method of red yeast rice rich in resistant starch is not seen.
Disclosure of Invention
The invention provides a preparation method of high-nutrition red yeast rice, the red yeast rice obtained by fermentation by the method not only has higher resistant starch content, but also has richer contents of lipid, total amino acid, GABA, phenolic acid and flavonoid substances, and the application of high-resistant starch rice and the development of functional foods are promoted.
The specific technical scheme is as follows:
a method for preparing high-nutrition red yeast rice comprises the following steps: selecting high-resistance starch rice, removing impurities, processing the rice into brown rice, soaking seeds, accelerating germination, sterilizing and mixing the materials, inoculating liquid monascus, and performing solid fermentation to obtain the high-nutrition red yeast rice.
Further, the resistant starch content of the high-resistant starch rice is more than or equal to 10 percent.
Further, the high-resistant starch rice is preferably sugar rice.
Further, in selecting the high-resistant starch rice, rice stored for 1 year when produced annually or under low-temperature drying conditions is selected.
Further, the seed soaking conditions are as follows: soaking for 22-26 h at 28-30 ℃; the germination accelerating conditions are as follows: incubate at 25-30 ℃ for 24h under humid conditions.
Further, the processing method of sterilizing and mixing comprises the following steps:
(1) After being cooked for 20-25 min, the rice grains are cooled and dispersed by supercooled water;
(2) Spreading the supercooled water high-resistance starch rice, drying the surface in the sun, adding edible wheat bran, and mixing uniformly;
(3) Sterilizing at 121 deg.c for 20-25 min and cooling for further use.
Further, the mass ratio of the edible wheat bran to the high-resistance starch rice is 1; the resistant starch content of the high-resistant starch rice is more than or equal to 8 percent.
Further, the solid state fermentation mode is as follows:
(A) Inoculating the activated monascus purpureus into a liquid seed culture medium, and culturing at 20-25 ℃ in the dark to obtain a seed solution;
(B) Inoculating the seed liquid into the sterilized and mixed high-resistance starch rice, uniformly mixing, putting into the rice for culturing at 28-30 ℃ for 7-10 days, and then putting the fermentation product into the rice for culturing at 22-25 ℃ for 3-5 days.
Further, the inoculation mass percentage of the seed liquid is 2-3%, and the concentration of monascus in the seed liquid is 1 multiplied by 10 6 CFU/mL～5×10 6 CFU/mL。
Further, before the brown rice is soaked in the seed, 0.2% -2% sodium hypochlorite solution or 84 disinfectant solution can be used for pre-soaking for 20-30min, and then the brown rice is cleaned by water until the washing liquid is neutral. And in the brown rice soaking process, cleaning and replacing water once. Washing the soaked brown rice with water for 3-5 times, placing on the wet gauze, incubating at 25-30 deg.C for 24 hr, and keeping the filter paper wet.
After the fermentation is finished, drying the red yeast rice, grinding the red yeast rice into red yeast rice powder, sieving the red yeast rice powder by a 150-micron sieve, sealing the sieve and standing at 4 ℃ for later use.
Compared with the prior art, the invention has the following beneficial effects:
(1) According to the invention, the high-resistance starch rice is used for germination acceleration after seed soaking, and the monascus mould is used for solid-state fermentation of the brown rice to prepare the high-resistance starch red yeast rice, so that the high-resistance starch red yeast rice has higher nutritional value compared with the conventional method of using refined rice for red yeast rice fermentation; compared with red yeast rice fermented by common brown rice, the red yeast rice fermented by the brown rice has shorter fermentation time, more thorough fermentation and higher resistant starch content (RS is more than or equal to 10 percent) which is 3 to 20 times of that of the red yeast rice fermented by the common brown rice; and compared with common brown rice fermented red yeast rice, the brown rice fermented red yeast rice is richer in lipid, total amino acids, GABA, phenolic acid and flavonoid substances, wherein the ferulic acid is more than 70 mu g/g.
(2) The method provided by the invention has the advantages of simple process steps, easy mastering of the processing process and strong feasibility of implementation, the specific process comprises three main steps of preparation of the bacterial liquid seed liquid, brown rice soaking, germination accelerating and fermentation, and the method does not need high-end instruments, complex operation and additional chemical reagents and is easy for industrial production.
Drawings
FIG. 1 shows the form (A) after seed soaking and germination of different rice, the form (left) after monascus solid fermentation for 9 days at 30 ℃ and monascus powder (right) after fermentation; in the figure, sugar @ rice is preferred, i.e. sugar rice is preferred.
Detailed Description
The present invention will be further described with reference to the following specific examples, which are set forth merely to illustrate specific embodiments of the invention, but the scope of the invention is not limited thereto.
Example 1
1. Analysis of content of resistant starch in germinated brown rice fermented red yeast rice
(1) Selecting 3 rice materials with the same genetic background and different resistant starch contents, namely Zhehui 7954, GZ93 and proper sugar rice; zhejiang 7954 is indica type conventional rice bred by agricultural academy of sciences in Zhejiang province, resistant starch content is 1.28%, and both proper sugar rice and GZ93 are bred from R7954 mutagenesis progeny, wherein proper sugar rice resistant starch content is 12.35%, and the proper sugar rice is the first generation of commodity. The content of GZ93 resistant starch is 0.76 percent, which is a high-quality mutant strain with obviously improved rice quality.
Soaking all brown rice in clear water for 24h, cleaning midway and replacing the clear water once, then placing the soaked brown rice on wet gauze, germinating for 24h at 30 ℃, and then performing solid fermentation for 9d by monascus. After the fermentation is finished, the red yeast rice is frozen and dried for 24 hours, then ground into red yeast rice powder by using a Cyclone mill (Fort Collins, CO, USA), sieved by a 150-micron sieve, sealed and stored at 4 ℃ for later use.
(2) Accurately weighing 100 + -1 mg of red rice powder into a 15mL screw cap test tube, adding 200 μ L10% pepsin, and digesting at 37 deg.C for 1h; 4mL of sodium maleate (0.1M, pH6.0) and 4mL of 1% alpha-amylase are added for enzymolysis for 16h; centrifuging at 4000rpm for 10min, discarding the supernatant, and washing the residue twice with 5mL of 50% ethanol; add 1mL ddH 2 Dispersing a sample O, 1mL of 4M KOH, and shaking for 20min; adding 8mL sodium acetate buffer (1.2M, pH 3.8), 80. Mu.L 3300U/mL amyloglucosidase, hydrolyzing at 60 deg.C for 1h, pouringPlacing and oscillating for several times; centrifuging at 4000rpm for 10min, collecting 50 μ L supernatant, adding 1.5mL GOD-PAP to determine glucose content, mixing at 50 deg.C for 20min, and measuring 510nm absorbance. The conversion coefficient of starch to glucose content was 0.9 and the resistant starch content was expressed as a percentage of the sample's dry weight (w/w,%).
(3) Content of resistant starch: see table 1. After the high-resistance starch rice is fermented, the resistance starch still maintains a higher level, and RS still exceeds 10% after germination for 24 hours. And the content of resistant starch after the germination and fermentation of the common brown rice is basically lower than 1 percent.
2. Determination of GABA and other nutritional ingredients in germinated brown rice fermented red yeast rice
(1) Basic nutrients: measuring the moisture in the sample according to GB 5009.3-2016; ash in the sample was measured according to GB 5009.4-2016; crude protein in the sample was assayed according to GB 5009.5-2016; crude fat in the sample was determined according to GB 5009.6-2016;
(2) Content of free amino acids: 0.5g of the powder was shaken vigorously with 6mL of 3% sulfosalicylic acid for 1h. Centrifuging the mixture at 4000rpm for 10min, filtering the supernatant with 0.22 μm membrane, detecting with Hitachi L8900 full-automatic amino acid analyzer, separating with chromatographic column: na + -type cation exchange column (4.6 mm ID. Times.60mm, 3 μm particles); ion exchange resin 2622, the detector is a uv-vis detector; the color developing agent is ninhydrin/sodium acetate buffer solution; the buffer system is citric acid buffer solution B1 (pH3.2), B2 (pH3.0), B3 (pH 4.0), B4 (pH4.9); the flow rate of the buffer solution is 0.4ml/min; the column temperature was 55 ℃ and the reaction temperature was 135 ℃. And (3) measuring the content of free amino acids in the sample solution by using an external standard method, wherein the detection wavelength of proline is 440nm and the detection wavelength of other amino acids is 570nm.
(3) Determination of beta-glucan content: the content of β -glucan was determined using a Megazyme kit (K-BGLU, wickero, ireland) according to the kit instructions.
(4) The results of the experimental analyses are shown in tables 1 and 2.
TABLE 1 Main nutritional ingredients in Red Rice fermented after seed soaking and after germination
Figure BDA0003926571400000041
TABLE 2 amino acid composition in seed-soaking post-fermentation and post-germination fermentation Red Yeast Rice
Figure BDA0003926571400000042
Figure BDA0003926571400000051
Note: f: soaking for 24h and then fermenting; g to F: and sprouting for 24 hours after soaking and fermenting again. ND is undetected. Different lower case letters indicate that the same row differs significantly at the 0.05 level.
The GABA content of the rice rich in resistant starch is relatively high after fermentation, the rice is directly fermented after seed soaking, and the total amino acid content is higher than that of the common rice. But the total amino acid content is not as good as that of the common rice after 24 hours of germination.
3. Determination of phenolic acid content and components in red yeast rice
(1) Extraction of free and bound phenolic acids
Weighing 0.25g of rice flour, adding 5mL of 80% methanol, shaking at 250rpm for 1h, centrifuging at 3000rpm, collecting supernatant, repeatedly extracting formaldehyde once, and combining the supernatants to obtain Free Phenol (FPC). Washing residues left after centrifugation twice by using 10mL ddH2O, adding 10mL 4M NaOH, and oscillating at 250rpm for 2 hours; the mixture was adjusted to pH 1.5 to 2.0 with concentrated HCl and extracted twice with 15mL ethyl acetate (10 mL, 5 mL); the supernatant was collected in a round-bottomed flask, evaporated to dryness at 35 ℃ using a rotary evaporator (IKA RV10, germany), the dried residue re-dissolved in 1mL of 50% methanol as Bound phenol (Bound phenolic compounds, BPC), and the extracted sample stored at-20 ℃ until use.
(2) Determination of phenolic acid content
Adding 1.5mL of a 10-fold diluted forskolin phenol reagent into 200 mu L of sample extract, uniformly mixing, and standing for 5min; 1.5mL of saturated sodium carbonate solution (75 g/L) was added, mixed well, left to stand in the dark for 2 hours, and the absorbance at 725nm was measured using a BioTek Epoch microplate reader. A standard curve was constructed with gallic acid. Phenolic acid content is expressed as gallic acid content equivalent (mg GAE/g) in 1g dry weight of brown rice flour.
(3) Determination of total flavone content
Taking 1mL of the extracted free phenolic acid sample, adding 150 μ L of 5% NaNO 2 Mixing, standing for 5min; adding 150 μ L10% AlCl 3 ·6H 2 O, mixing evenly and standing for 5min; add 1mL 1M NaOH and 2mL ddH 2 O, mixing uniformly, and standing for 45min in the dark; absorbance at 510nm was measured with a microplate reader. Rutin is used for constructing a standard curve. TFC is expressed as rutin content equivalent (mg Rutine/g) in 1g of dry weight of brown rice powder.
(4) HPLC separation identification of phenolic acid monomer
The qualitative and quantitative analysis of phenolic acid is carried out by detecting and analyzing with high performance liquid chromatograph (LC-20), chromatographic column is SHISEIDO C18 × 4.6mm 5 μm, mobile phase A is 0.1% acetic acid water solution), B is 0.1% acetic acid methanol solution, detection wavelength is 280nm, flow rate is 0.9mL/min, column temperature is 35 deg.C, and sample injection amount is 10 μ L.
The mobile phase process is as follows: 0-11min, 9-14% B; 11-14min, 14-15% B; 14-17min, 15%; 17-24min, 15-16.5% of B; 24-28min, 16.5-19% of B; 28-30min, 19-25% B; 30-36min, 25-26% B; 36-38min, 26-28% B; 38-41min, 28-35% B; 41-46min, 35-40% of B; 46-48min, 40-48% B; 48-53min, 48-53% B; 53-65min, 53-70% B; 65-66min, 70-9% B; 66-70min, 9% B. 11 standard substances of gallic acid, protocatechuic acid, p-hydroxybenzoic acid, vanillic acid, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, sinapic acid, isoferulic acid and cumaric acid. The phenolic acid species in the sample is determined by the residence time in the column.
(5) The results of the experimental analyses are shown in tables 3 and 4.
TABLE 3 content of free, bound and total phenolic acids and total flavonoids in fermented rice
Figure BDA0003926571400000061
TABLE 4 content of phenolic acid monomers after fermentation of Oryza Glutinosa
Figure BDA0003926571400000062
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Figure BDA0003926571400000071
The experimental result shows that the contents of free phenol, total phenol and total flavone of the high-resistance starch rice red yeast rice are obviously improved compared with the contents of the common rice red yeast rice, and the high-resistance rice has the most abundant ferulic acid and isoferulic acid after fermentation, thereby showing better nutritional quality.

Claims (10)

1. A preparation method of high-nutrition red yeast rice is characterized by comprising the following steps: selecting high-resistance starch rice, removing impurities, processing the rice into brown rice, soaking seeds, accelerating germination, sterilizing and mixing the materials, inoculating liquid monascus, and performing solid fermentation to obtain the high-nutrition red yeast rice.
2. The method for preparing red yeast rice with high nutrition according to claim 1, wherein the resistant starch content of the high resistant starch rice is not less than 10%.
3. The method for preparing red yeast rice with high nutrition according to claim 1, wherein the high resistant starch rice is sweet rice.
4. The method for producing highly nutritious red yeast rice as claimed in claim 1, wherein when selecting high resistant starch rice, rice stored for 1 year at the time of annual production or under low temperature drying conditions is selected.
5. The method for preparing high nutritional red yeast rice according to claim 1, wherein the seed soaking conditions are as follows: soaking for 22-26 h at 28-30 ℃; the germination accelerating conditions are as follows: incubation is carried out for 24h at 25-30 ℃ under the humid condition.
6. The method for preparing red yeast rice with high nutrition as set forth in claim 1, wherein the sterilizing and mixing treatment method comprises:
(1) After being boiled for 20-25 min, the rice grains are cooled and dispersed by supercooled water;
(2) Spreading the supercooled water high-resistance starch rice, drying the surface in the sun, adding edible wheat bran, and mixing uniformly;
(3) Sterilizing at 121 deg.c for 20-25 min and cooling.
7. The method for preparing high-nutrition red yeast rice according to claim 1, wherein the mass ratio of the edible wheat bran to the high-resistance starch rice is 1; the resistant starch content of the high-resistant starch rice is more than or equal to 8 percent.
8. The method for preparing high nutritional red yeast rice according to claim 1, wherein the solid state fermentation is as follows:
(A) Inoculating the activated monascus purpureus into a liquid seed culture medium, and culturing at 20-25 ℃ in the dark to obtain a seed solution;
(B) Inoculating the seed liquid into the sterilized and mixed high-resistance starch rice, uniformly mixing, putting into the rice for culturing at 28-30 ℃ for 7-10 days, and then putting the fermentation product into the rice for culturing at 22-25 ℃ for 3-5 days.
9. The method for preparing high-nutrition red yeast rice according to claim 1, wherein the inoculation mass percentage of the seed liquid is 2-3%, and the concentration of monascus in the seed liquid is 1 x 10 6 CFU/mL～5×10 6 CFU/mL。
10. The highly nutritious red yeast rice produced by the production method according to any one of claims 1 to 9.
CN202211375886.9A 2022-11-04 2022-11-04 Preparation method of high-nutrition red yeast rice Pending CN115843964A (en)

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