CN1962844A - Process for preparing red rice vinegar with fat-reducing function - Google Patents
Process for preparing red rice vinegar with fat-reducing function Download PDFInfo
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- CN1962844A CN1962844A CNA2005100614822A CN200510061482A CN1962844A CN 1962844 A CN1962844 A CN 1962844A CN A2005100614822 A CNA2005100614822 A CN A2005100614822A CN 200510061482 A CN200510061482 A CN 200510061482A CN 1962844 A CN1962844 A CN 1962844A
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Abstract
The invention discloses a manufacturing technical of hygienic food based on red yeast as raw material in the new environmental protective food making domain, which comprises the following steps: preparing red yeast; making vinegar; filtering; condensing; sterilizing. The invention can reduce hyperlipemia, which possesses specific color and incense without toxic and side effect.
Description
Technical field
The present invention relates to a kind of production of health food, especially relate to a kind of employing functional red yeast rice and be raw material and produce and not only have effect for reducing fat, and the production technique of the health vinegar that chromaticness is bright-coloured, mouthfeel is good, belong to the preparation field of novel healthy food.
Background technology
Along with modern people's growth in the living standard, very big change has also taken place in dietary structure and living habit.Because diet mismatch, particularly edible high calorie, higher fatty acid, hypercholesterolemia based food, cause the interior physiological acid base equilibrium of many human bodies seriously to be lacked of proper care, increased blood viscosity, bring out or aggravated illnesss such as arteriosclerosis, hyperlipidemia, report according to pertinent data, because these diseases rise year by year, death toll increases substantially.
The main method that solves these diseases now is for adopting medicine; this class medicine mainly contains lipid regulating agent; antioxidant, polyene fatty acid class and protection arterial endothelium medicine; though pharmacological agent can be alleviated these diseases, the untoward reaction meeting that is brought by medicine causes on the other hand misery to patient.
Contain rich in amino acid and lot of organic acids in the modern science proof vinegar, these main components all are indispensable important substance in the cell tissue of human body and the metabolism; Particularly in recent years, the vital role of reducing blood-fat is arranged in the medical practice proof vinegar, can will hang down the unreasonable and disease that causes of dietary structure.But because effective content is few in the prepared vinegar of known technology, plays a role in health care and once drink large usage quantity, can cause the uncomfortable of stomach easily.
Red colouring agent for food, also used as a Chinese medicine is exactly the good merchantable brand of medicine-food two-purpose since ancient times, has characteristics warm in nature, that flavor is sweet, nontoxic.In traditional red colouring agent for food, also used as a Chinese medicine is used, can be used for producing and brewage wine of rice fermented with red yeast, Monas cuspurpureus Went vinegar, soy cheese, natural pigment etc.Yuan Dynasty well-known doctor Zhu Danxi in the Compendium of Material Medica of " Amplification on Materia Medica addendum " and Ming Dynasty's LI Shi-Zhen, the Exploitation of the Works of Nature just the medical use to red colouring agent for food, also used as a Chinese medicine record has been arranged.Discovering in recent years can produce in the red koji fermentation process that a kind of very strong lipopenicillinase active substance---its spit of fland is cut down in the Lip river, the depressor substance gamma amino butyric acid.Occurred in succession in the world cutting down the lipopenicillinase finished product that its spit of fland is a main raw material with the Lip river.Domesticly also occurred to be the protective foods of main raw material with the red colouring agent for food, also used as a Chinese medicine, to relate to a kind of black-buckwheat health-care soy sauce and preparation method thereof as Chinese patent application (03122337.0) few in number, it belongs to a kind of medicine of residing in health-care sauce of food and preparation method thereof.This patent application mainly is to solve that existing soy sauce has only the seasoning effect and the technological difficulties that do not have nourishing function.The technical scheme that this patent application is adopted is: this black-buckwheat health-care soy sauce, it forms with the following weight percentages brew: Black Radix Et Rhizoma Fagopyri Tatarici 40-60%, triticale 30-50%, Semen Sesami Nigrum 5-10%.The method of producing the black-buckwheat health-care soy sauce is: earlier Black Radix Et Rhizoma Fagopyri Tatarici, triticale are pulverized and with the hot water material moistening of measuring; To admix in good Black Radix Et Rhizoma Fagopyri Tatarici of profit and the triticale after the Semen Sesami Nigrum pulverizing and mix then; Then steaming material 4-8 minute, spreading for cooling takes the dish out of the pot rapidly; To plant the bent koji in the grog that inserts, the koji time is 40 hours; System sauce unstrained spirits, fermented 20 days, the salt solution that adds raw material weight 17% fermented 5 days, drenched oil at last, though this patent application have seasoning good, have certain nutrient health-care function, but because the used red colouring agent for food, also used as a Chinese medicine of this patent application is common red colouring agent for food, also used as a Chinese medicine, and obtained protective foods is soy sauce, and people can't eat in a large number, can only can not satisfy prevention hyperlipidemia, atherosclerotic requirement as seasonings;
China has the record of making Monas cuspurpureus Went vinegar very early in the manufacture craft of vinegar, but prove that through experimentation on animals its reducing blood lipid is very not obvious with the Monas cuspurpureus Went vinegar that traditional technology is brewageed, this patent application relates to a kind of rye-red yeast vinegar soft capsule as Chinese patent application (200410069057.3), it belongs to a kind of soft capsule of functional health vinegar, and it also relates to this health vinegar preparation of soft capsule method.This patent application mainly is that the water content of the existing vinegar goods existence of solution is big, active constituent content is few and carry inconvenient technological difficulties.The technical scheme that this patent application is adopted is: this rye-red yeast vinegar soft capsule, it is that major ingredient is made to concentrate rye-red yeast vinegar, it comprises: a. rye-red yeast vinegar is formed by triticale, Black Radix Et Rhizoma Fagopyri Tatarici, oat, Fructus Hordei Germinatus, red colouring agent for food, also used as a Chinese medicine, Daqu and Chinese medicine material brew, b. be the rye-red yeast vinegar capsule of major ingredient to concentrate rye-red yeast vinegar, it is made by concentrated rye-red yeast vinegar, vegetables oil, Yelkin TTS, vitamin-E and beeswax.It is made up of this preparation method the following step: system vinegar a. brew rye-red yeast vinegar: 1) koji, 2), 3) press filtration, 4) sterilization, b. makes soft capsule.But this patent application major cause is that to cut down its spit of fland content too low in the Lip river in the Monas cuspurpureus Went vinegar of brewageing with traditional technology, and the intake of people's vinegar every day can not be too many, cause nourishing function relatively poor equally, make the soft capsule form simultaneously, the relatively poor misery that usually causes the user of mouthfeel.
Summary of the invention
It is lower to the present invention is directed in the production technique of prior art prepared healthcare products active ingredient, nourishing function is relatively poor, by improving the making method of traditional Monas cuspurpureus Went vinegar, and to increase with the function Red kojic rice be raw material, the lovastatin content of obtained product is reached＞and 300mg/L satisfies the requirement of nourishing function.
The present invention is also relatively poor, bright-coloured inadequately at the obtained vinegar chromaticness of prior art, the shortcoming that mouthfeel is relatively poor; A kind of production technique of red rice vinegar with fat-reducing function is provided; It is better that the red rice vinegar with fat-reducing function of this explained hereafter has chromaticness, bright-colored, and mouthfeel is good, fragrance is strongly fragrant dense; Can satisfy the needs of people for a long time to food look, odor type and mouthfeel.
Above-mentioned technical problem of the present invention is finished by the following technical programs: a kind of production technique of red rice vinegar with fat-reducing function may further comprise the steps:
A). preparation Red kojic rice (powder)
The rice that koji is used adds the water material moistening after pulverizing, and then will functional Monascus mould liquid adds in the material moistening stir, and places 10 ℃～35 ℃ temperature and makes Red kojic rice (powder) in 5～30 days; Red kojic rice (powder) was made in the temperature placement at 20 ℃～30 ℃ as the functional Monascus bacterium described in preferred described preparation Red kojic rice (powder) process in 7～20 days; With above-mentioned Red kojic rice (powder) drying for standby;
B). system vinegar
B.1. at first selected rice is a raw material, clean 1～5 time through pure water, pulverize, add pure water at the above-mentioned rice through pulverizing and soak into, infiltrating time is 5～30 hours, and raw material is fully absorbed water, the raw material good profit evenly steamed 2～4 hours the back, the water that adds 20～35 ℃ adds to liquefaction, and total amount of water is 100～200% of a raw material weight;
B.2. in above-mentioned raw materials, add the above-mentioned Red kojic rice of making (powder) and carry out saccharification;
B.3. acetic fermentation: above-mentioned raw material through saccharification is added the acetic bacteria nutrient solution, and the gas that works of going forward side by side fully stirs, and makes the acetic acid degree reach 5～8% and enters and support the vinegar phase;
B.4. maintenance 15～45 days under 25～35 ℃ temperature;
C). filter, concentrate
The above-mentioned vinegar wine with dregs that ferments is filtered, the vinegar wine with dregs after filtering is concentrated;
D). sterilization, sterilization
The fermented liquid of elimination acetic bacteria is carried out just obtaining desired red rice vinegar with fat-reducing function after canned, the sterilization; Pass through a continuous instantaneous heating as preferred described sterilization process for can vinegar, rapidly the heat exchanger cooling of cooling; Wherein said sterilization process is a Pasteurisation, uses Pasteurisation can not destroy the taste of Monas cuspurpureus Went vinegar basically.
Wherein the functional Monascus mould described in this technology is red monascus bacterium Danxi-1, the purple monascus strain Danxi-2 of formerly cultivating; In the monascus strain Danxi-3 one or more; As preferably, described functional Monascus bacterial strain is the red monascus strain Danxi-1 of formerly cultivating; Purple monascus strain Danxi-2; Monascus strain Danxi-3.
The microorganism of using
Be used for preparing red rice vinegar with fat-reducing function of the present invention and except the acetic bacteria of known technology, also have red monascus strain Danxi-1, purple monascus strain Danxi-2, monascus strain Danxi-3; Described red monascus strain Danxi-1 belongs to the bacterial classification that red monascus belongs to (Monascus ruber), it has the ability of raw materials such as rice being carried out saccharification, this bacterial classification is that the inventor screens gained for a long time, in on 06 10th, 2005 in China Committee for Culture Collection of Microorganisms's preservation, deposit number CGMCCNo.1405.The inventor has done this bacterial classification and has carried out patent application separately.
Red monascus strain Danxi-1 described in the present invention has following character
1. morphological specificity
The irregular branch of mycelium, have every, produce orange-yellow oil droplet, the about 3-6um of hyphal diameter, mitogenetic
Spore exists, and many Dan Sheng examine under a microscope and are foreign pyriform or sphere, 14 * 8-9um, under electron microscope, observe quilt device light orange or colourless, subsphaeroidal 25-37um, the thicker about 2--3um of wall, thecaspore in the most quilt device forms shortcoming: thecaspore is oval or subsphaeroidal, smooth, faint yellow, 5.0-5.8 * 4.3-5.2um, 4.6-5.4um.
2. the feature on various substratum
Red monascus strain Danxi-1 is under 30 ℃ of 10 days conditions, through counting for cultured continuously;
(1) maltose agar base
The bacterium colony quality is tightr, and felted is smooth, and there is a small amount of radial radiating ridge at the back side, the expansion growth, and the edge is smooth, mycelium initial stage velveteen shape.The fallen or falling flowers pink colour, aging back rose pink colour, back side red sauce of light color;
(2) MEA substratum
Colony growth is smooth, and broken edge is petal-shaped, has a small amount of aerial hyphae to form, initial stage gold Suo Huangse, and it is brown that cocoa is talked in aging back;
(3) CYA substratum
Colony growth is thin, white, and the back side does not have radial fold;
Show according to the aspergillus tubigensis identification handbook of Institute of Microorganism, Academia Sinica and the result of above-mentioned test: " No. 1 bacterial strain of red small stream " belongs to the red monascus monoid, but with common red monascus tangible difference arranged.Its main difference cuts down its spit of fland than higher for the Lip river that this bacterial strain produces, and through professor Zhou Yuguang of Institute of Microorganism, Academia Sinica authorization, this bacterial strain is named the ruber into Monascus.
This bacterial classification of described purple monascus strain Danxi-2 is that the inventor screens gained for a long time, on 06 10th, 2005 in China Committee for Culture Collection of Microorganisms's preservation, deposit number CGMCCNo.1406.The inventor has also done this bacterial classification and has carried out patent application separately.
Purple monascus strain Danxi-2 described in the present invention has following character
1, morphological specificity
The irregular branch of mycelium is separated, and width 2.5-4 μ m includes a large amount of yellow oil droplets; Conidium is accidental, and Dan Sheng is subsphaeroidal, 6-8 μ m; The quilt device is subsphaeroidal, grows slowly, and incarnadine, diameter 30-42 μ m, thecaspore, ellipse, smooth, clear, colorless, 6.5 * 4.6-5 μ m.
2, the feature on various substratum
Cultivated 10 days for 25 ℃ on the MEA substratum, colony growth diameter 30mm, bacterium colony is smooth, and marginal growth is irregular, and aerial hyphae is a small amount of, and from the hair shape, deer horn is brown;
Cultivated 10 days for 25 ℃ on the wort agar substratum, bacterium colony expansion growth, diameter 40mm, quality is tight, and is smooth, neat in edge, regular radial gauffer, salmon redness, non-pigment secretion;
Cultivated 10 days for 25 ℃ on the CYA substratum, colony diameter 25mm, smooth nothing wrinkle, the aerial hyphae garnet has haematochrome to secrete in substratum.
Show according to the aspergillus tubigensis identification handbook of Institute of Microorganism, Academia Sinica and the result of above-mentioned test: " No. 2 bacterial strains of red small stream " belong to the monascus purpureus monoid, but with common monascus tangible difference are arranged.Its main difference is more bright-coloured for the pigment that this bacterial strain produces, and through professor Zhou Yuguang of Institute of Microorganism, Academia Sinica authorization, this bacterial strain is named the purpureus into Monascus.
This bacterial classification of described monascus strain Danxi-3 is that the inventor screens gained for a long time, on 06 10th, 2005 in China Committee for Culture Collection of Microorganisms's preservation, deposit number CGMCCNo.1407.The inventor has also done this bacterial classification and has carried out patent application separately.
Monascus strain Danxi-3 described in the present invention has following character
1, morphological specificity
The irregular branch of mycelia, have every, include a large amount of orange red oil droplets, diameter 3-8 micron; Conidium Dan Sheng, foreign pyriform or subsphaeroidal, the wall that has is thicker, and is colourless mostly, diameter 5-9 micron or 9-11 * 6-9 micron.The quilt device generates in a large number, and sphere is red or faint yellow, transparent, diameter 50-70 micron, and the thecaspore oval, smooth, filbert or red, 5.2-5.8 * 4.4-5 micron.
2, the feature on various substratum
Cultivated 7 days for 25 ℃ on the wort agar substratum, colony growth is smooth, and diameter 34mm produces a large amount of fine and closely woven regular radiating ridges, and bacterium colony is brazil, and substrate mycelium and England, back side redness are the lava redness after aging;
Cultivated 7 days for 25 ℃ on the MEA substratum, the about 20mm of bacterium colony, smooth, the few wrinkle, the irregular growth in edge, aerial hyphae is sparse, substrate mycelium lava look, back side Mars is orange, is golden red after aging;
Cultivated 7 days for 25 ℃ on the CYA substratum, colony diameter 15-30mm, smooth nothing wrinkle, the edge is uneven, and substrate mycelium and back side color are brazil.
Show according to the aspergillus tubigensis identification handbook of Institute of Microorganism, Academia Sinica and the result of above-mentioned test: " No. 3 bacterial strains of red small stream " belong to the monascus monoid, but with common monascus tangible difference are arranged.Its main difference is that this strain fermentation product mouthfeel is better, and fragrance is strongly fragrant dense; Through professor Zhou Yuguang of Institute of Microorganism, Academia Sinica authorization, this bacterial strain is named the anka into Monascus.
With the above-mentioned production bacterium of Eurotium, the production method of the preparation Red kojic rice (powder) by routine can prepare required Red kojic rice of the present invention (powder), thereby reach for producing lovastatin content＞red rice vinegar with fat-reducing function of 300mg/L done good preparation.
Therefore the present invention compares with the Monas cuspurpureus Went vinegar of traditional technology manufacturing and has the following advantages: make the red rice vinegar with fat-reducing function that a kind of Gao Luo with reducing blood lipid cuts down its spit of fland content.Prove that through experimentation on animals this red rice vinegar with fat-reducing function has good hypolipemic function.This red rice vinegar with fat-reducing function is made by the red koji fermentation goods, does not add any pharmaceutical cpd, and no side effects had both had unique color, smell and taste, made it have real nourishing function again.The red rice vinegar with fat-reducing function hypolipemic function confirms to test really
1 materials and methods
1.1 experimental animal
Select 150 ∽ 200gWistar[credit number: SCXK-(army) 2002-001 of Chinese Military Medical Science Institute Experimental Animal Center breeding for use] healthy 48 of the level male rats that clean.33 of the healthy cleaning level of the 21 ∽ 26g Kunming kinds [credit number: SCXK-(capital) 2002-0003] of Beijing Vital River Experimental Animals Technology Co., Ltd.'s breeding male mices.
1.2 key instrument and reagent
1.2.1 instrument:
755 type spectrophotometers, thermostat water bath, whizzer.
1.2.2 reagent:
Total cholesterol test kit (the middle north control biotechnology limited-liability company of giving birth to), lot number: 031009 triglyceride level test kit (the middle north control biotechnology limited-liability company of giving birth to), lot number: 040129 high density lipoprotein cholesterol agent box (the middle north control biotechnology limited-liability company of giving birth to)., lot number is: 031215
1.3 sample
A. the Monas cuspurpureus Went vinegar of brewageing with traditional method detects through HPLC, and it is 36mg/L that its spit of fland content is cut down in total Lip river.
B. by the above-mentioned red rice vinegar with fat-reducing function of improving one's methods and making, detect through HPLC, it is 300mg/L that its spit of fland content is cut down in total Lip river.
1.4 high lipid food prescription: 78.8% basal feed, 1% cholesterol, 10% yolk powder, 10% lard, 0.2% cholate.
1.5 animal divides into groups and feeds
Rat gave the arm's length basis feed after 7 days, fasting 12 hours, and eye socket is got hematometry serum total cholesterol (TC) and triglyceride (TG).Be divided into 4 groups at random according to the TC level: common control group, high fat control group, common Monas cuspurpureus Went vinegar group and red rice vinegar with fat-reducing function group, 12 every group.Common control group fed basal feed, all the other the 3 groups of rats high lipid food of feeding.Two experimental group are irritated stomach when giving high lipid food (vinegar: Xi Shi vinegar water), rat oral gavage volume were the 1mL/.100g body weight by 1: 4.High fat control group water (sterilizing) replaces vinegar, and it is long-pending with respectively to be tried the thing group identical to irritate body of stomach every day.Tried thing fasting 12 hours after 60 days continuously, measure and respectively organize rat blood serum total cholesterol and triglyceride content.
Mouse is divided high fat control group, common Monas cuspurpureus Went vinegar group and red rice vinegar with fat-reducing function group, 11 every group.3 groups of mouse high lipid food of all feeding.Two are tried the thing group and irritate stomach when giving high lipid food (vinegar: Xi Shi vinegar water), mouse stomach volume were the 0.2mL/10g body weight by 1: 4.High fat control group water (sterilizing) replaces vinegar, irritates body of stomach every day and amasss identical with the vinegar group.Tried thing fasting 12 hours after 53 days continuously, measure and respectively organize mice serum total cholesterol, triglyceride content.
1.6 detection method
1.6.1 serum total cholesterol determination method:
Get blood, 3000r/min isolated serum in centrifugal 10 minutes, the according to the form below operation:
Table 1
| Blank pipe | Standard pipe | Sample hose | |
| Working fluid mL | 2.00 | 2.00 | 2.00 |
| Redistilled water (μ L) | 20.0 | - | - |
| Definite value serum (μ L) | - | 20.0 | - |
| Serum (μ L) | - | - | 20.0 |
Behind the mixing, 37 ℃ are incubated 6 minutes, and the place measures at the 500nm wavelength, reads the absorbance A definite value serum and the A sample of relative reagent blank respectively.Be calculated as follows:
1.6.2 triglyceride determination method:
Get blood, 3000r/min isolated serum, according to the form below 2 in centrifugal 10 minutes
Table 2
| Blank pipe | Standard pipe | Sample hose | |
| Working fluid mL | 2.00 | 2.00 | 2.00 |
| Redistilled water (μ L) | 20.0 | - | - |
| Standard (μ L) | - | 20.0 | - |
| Serum (μ L) | - | - | 20.0 |
Behind the mixing, 37 ℃ are incubated 10 minutes, and the place measures at the 500nm wavelength, reads the absorbance A standard model of relative reagent blank respectively.Be calculated as follows:
1.7 statistical method
Experimental data is carried out the variance analysis statistics with Excel software.
2 red rice vinegar with fat-reducing function are to the experimental result of rat lipid metabolism influence
2.1 red rice vinegar with fat-reducing function is to the influence of rat body weight
Table 3 red rice vinegar with fat-reducing function is to the influence of rat body weight
| Group | Number of animals (only) | Give and tried the preceding body weight (g) of thing | With common control group P value relatively | Give and to be tried thing body weight (g) after 60 days | With common control group P value relatively | With high fat control group P value relatively |
| The common Monas cuspurpureus Went vinegar group of the high fat control group of common control group red rice vinegar with fat-reducing function group | 12 12 12 12 | 172±11 170±12 173±15 171±14 | - 0.5972 0.9170 0.7728 | 460±19 473±23 470±21 464±20 | - 0.1401 0.2071 0.5938 | 0.1401 - 0.7799 0.3280 |
By table 3 as seen, rat is given and is tried respectively to organize body weight and common control group comparison there was no significant difference (P＞0.05) before the thing, and red rice vinegar with fat-reducing function group oral test thing compared with high fat control group after 60 days, and body weight does not have the significant difference of appearance (P＞0.05) yet.Show that red rice vinegar with fat-reducing function has no adverse effects to the body weight of rat.
2.2 red rice vinegar with fat-reducing function is to the influence of rat blood serum total cholesterol (TC)
Table 4 red rice vinegar with fat-reducing function to the influence of Serum TC (
| Group | Number of animals (only) | TC(mmol/L) | |||
| To before being tried thing | With high fat control group P value relatively | Tried thing after 60 days | With high fat control group P value relatively | ||
| The common Monas cuspurpureus Went vinegar group of the high fat control group of common control group red rice vinegar with fat-reducing function group | 12 12 12 12 | 1.84±0.19 1.86±0.16 1.83±0.21 1.85±0.19 | 0.80 - 0.72 0.91 | 1.97±0.22 3.68±0.43 3.45±0.52 2.95±0.49 * | ＜0.0001 - 0.251 0.0008 |
*With high fat control group significant difference is arranged relatively.
By table 4 as seen, tried respectively to organize serum total cholesterol and the comparison of common control group before the thing, there are no significant for difference (P＞0.05).Per os gives mouse and is tried thing after 60 days, compares before high fat control group and the experiment of this group and with common control group, and serum total cholesterol raises, and difference has significance (P＜0.01), shows hypercholesterolemia modelling success.Red rice vinegar with fat-reducing function group and high fat control group compare, and serum total cholesterol has significant difference (P＜0.01), shows oral red rice vinegar with fat-reducing function 60 days, can reduce serum total cholesterol content.And common Monas cuspurpureus Went vinegar group and high fat control group are relatively, and serum total cholesterol does not have significant difference (P＞0.05).
2.3 red rice vinegar with fat-reducing function is to the influence of rat blood serum triglyceride level (TG)
Table 5 red rice vinegar with fat-reducing function is to the influence of rat blood serum TG
| Group | Number of animals (only) | TG(mmol/L) | |||
| To before being tried thing | With high fat control group P value relatively | Tried thing after 60 days | With high fat control group P value relatively | ||
| The common Monas cuspurpureus Went vinegar group of the high fat control group of common control group red rice vinegar with fat-reducing function group | 12 12 12 12 | 0.72±0.11 0.71±0.08 0.73±0.09 0.71±0.09 | 0.65 - 0.49 0.98 | 0.81±0.10 1.48±0.13 1.36±0.19 1.24±0.15 * | ＜0.000 1 - 0.07 0.0003 |
*With high fat control group significant difference is arranged relatively.
By table 5 as seen, tried respectively to organize serum triglyceride and the comparison of common control group before the thing, there are no significant for difference (P＞0.05).Per os gives rat and is tried thing after 60 days, before the experiment of high fat control group and this group and with common control group relatively, serum triglyceride raises, difference has significance (P＜0.01), shows that high blood lipid model sets up successfully.Red rice vinegar with fat-reducing function group and high fat control group compare, and serum triglyceride has significant difference (P＜0.01), shows oral red rice vinegar with fat-reducing function 60 days, can reduce serum triglyceride content.And common Monas cuspurpureus Went vinegar group and high fat control group are relatively, and serum triglyceride content does not have significant difference (P＞0.05).
3. the red colouring agent for food, also used as a Chinese medicine lipopenicillinase is to the experimental result of mouse lipid metabolism influence
3.1 red rice vinegar with fat-reducing function is to the influence of mouse body weight
Table 6 red rice vinegar with fat-reducing function is to the influence of mouse body weight
| Group | Number of animals (only) | Give and tried the preceding body weight (g) of thing | With high fat control group P value relatively | Give and to be tried thing body weight (g) after 53 days | With high fat control group P value relatively |
| The common Monas cuspurpureus Went vinegar group of high fat control group red rice vinegar with fat-reducing function group | 11 11 11 | 23.7±1.5 23.3±1.7 23.2±1.9 | - 0.601 0.509 | 43.1±2.3 43.2±1.6 42.7±2.7 | - 0.824 0.752 |
By table 6 as seen, mouse give tried before the thing initial body weight and give tried behind the thing body weight between each group relatively, difference does not have significance (P＞0.05).Being red rice vinegar with fat-reducing function has no adverse effects to the body weight of mouse.
3.2 red rice vinegar with fat-reducing function is to the influence of mice serum total cholesterol (TC)
Table 7 functional red yeast rice vinegar is to the influence of mice serum TC
| Group | Number of animals (only) | TC(mmol/L) | |||
| To before being tried thing | With high fat control group P value relatively | Tried thing after 53 days | With high fat control group P value relatively | ||
| The common Monas cuspurpureus Went vinegar group of high fat control group red rice vinegar with fat-reducing function group | 11 11 11 | 2.61±0.42 2.68±0.44 2.60±0.52 | - 0.699 0.339 | 3.24±0.31 2.94±0.66 2.69±0.43 | 0.002 *0.264 0.011 |
*Tried before the thing relatively with giving.
By table 7 as seen, tried respectively to organize serum total cholesterol there was no significant difference (P＞0.05) before the thing.Per os gives mouse and is tried thing after 53 days, and relatively, serum total cholesterol raises before high fat control group and the experiment of this group, and difference has significance (P＜0.01), shows hypercholesterolemia modelling success.Red rice vinegar with fat-reducing function group and high fat control group compare, and serum total cholesterol significantly reduces (P＜0.01), shows oral red rice vinegar with fat-reducing function 53 days, can reduce serum total cholesterol content.And common Monas cuspurpureus Went vinegar group and high fat control group are relatively, and serum total cholesterol does not have significant difference (P＞0.05).
3.3 red rice vinegar with fat-reducing function is to the influence of mice serum triglyceride (TG)
Table 8 red rice vinegar with fat-reducing function is to the influence of mice serum TG
| Group | Number of animals (only) | TG(mmol/L) | |||
| To before being tried thing | With high fat control group P value relatively | Tried thing after 53 days | With high fat control group P value relatively | ||
| High fat control group | 11 | 1.11±0.32 | - | 1.58±0.26 | 0.005 * |
| Common Monas cuspurpureus Went vinegar group red rice vinegar with fat-reducing function group | 11 11 | 1.34± 0.58 0.99±0.36 | 0.22 0.437 | 1.32±0.48 1.21±0.30 | 0.26 0.032 |
*Tried before the thing relatively with giving.
By table 8 as seen, tried respectively to organize mice serum triglyceride level there was no significant difference (P＞0.05) before the thing.Per os gives mouse and is tried thing after 53 days, and relatively preceding with experiment, high fat control group serum triglyceride raises, and difference has significance (P＜0.01), shows the modelling success; Red rice vinegar with fat-reducing function group and high fat control group compare, and serum triglyceride significantly reduces (P＜0.05), and promptly oral red rice vinegar with fat-reducing function can reduce serum triglyceride content.And common Monas cuspurpureus Went vinegar group and high fat control group are relatively, and serum triglyceride content is not seen significant difference (P＞0.05).
Above experiment conclusion proves: the consistent confirmation of the result of above-mentioned rat and mouse experiment has the effect that reduces serum total cholesterol and triglyceride with the red rice vinegar with fat-reducing function of present method preparation.And under this experiment condition, do not reduce the effect of serum total cholesterol and triglyceride with the common Monas cuspurpureus Went vinegar that traditional method is brewageed.
Embodiment
Below by specific embodiment, technical scheme of the present invention is described in further detail; But the present invention is not limited to these embodiment
Production Example 1
Get Danxi-1 (red monascus strain Danxi-1) bacterial classification, under aseptic condition (sterilisable chamber or Bechtop), with a little bacterial classification of inoculation picking, transfer in sterilized solid MEA culture medium culturing ware, placed interior 30 ℃ ± 1 ℃ activation culture of incubator 120 hours.Take out 120 hours bacterial classification of activation, under aseptic condition, insert the good bacterial classification of activation in one-level solid MEA substratum, cultivated 120 hours, be the Danxi-1 first order seed at 30 ℃ ± 1 ℃ with sterilization with the same manner.
Adopt 500 milliliters of glass triangle bottles, 100 milliliters of the liquid MEA substratum that prepare of packing into, 15 pounds of sterilizations 30 minutes are standby.Get the Danxi-1 first order seed, under aseptic condition, be inoculated in and be equipped with in 500 milliliters of glass triangle bottles of 100 milliliters of liquid MEA substratum, the first order seed inoculum size connects five triangular flasks for each culture dish, after cultivating 120 hours to 30 ℃ ± 1 ℃ shaking table, as the red koji fermentation secondary seed solution.
Production Example 2
Get (purple monascus strain Danxi-2) bacterial classification Dan Xi-No. 2, under aseptic condition (sterilisable chamber or Bechtop), with a little bacterial classification of inoculation picking, transfer in sterilized solid maltose nutrient agar culture dish, placed interior 25 ℃ ± 1 ℃ activation culture of incubator 96 hours.Take out 96 hours bacterial classification of activation, under aseptic condition, insert the good bacterial classification of activation in one-level solid maltose nutrient agar, cultivated 96 hours, be Dan Xi-No. 2 first order seed at 25 ℃ ± 1 ℃ with sterilization with the same manner.
Adopt 500 milliliters of glass triangle bottles, 100 milliliters of the liquid maltose substratum that prepare of packing into, 15 pounds of sterilizations 30 minutes are standby.Get Dan Xi-No. 2 first order seed, under aseptic condition, be inoculated in and be equipped with in 500 milliliters of glass triangle bottles of 100 milliliters of liquid maltose substratum, the first order seed inoculum size connects five triangular flasks for each culture dish, after cultivating 96 hours to 25 ℃ ± 1 ℃ shaking table, as the red koji fermentation secondary seed solution.
Production Example 3
Get Danxi-3 (monascus strain Danxi-3) bacterial classification, under aseptic condition (sterilisable chamber or Bechtop), with a little bacterial classification of inoculation picking, transfer in sterilized solid maltose nutrient agar culture dish, placed interior 25 ℃ ± 1 ℃ activation culture of incubator 168 hours.Take out 168 hours bacterial classification of activation, under aseptic condition, insert the good bacterial classification of activation in one-level solid maltose nutrient agar, cultivated 168 hours, be the Danxi-3 first order seed at 25 ℃ ± 1 ℃ with sterilization with the same manner.
Adopt 500 milliliters of glass triangle bottles, 100 milliliters of the liquid maltose substratum that prepare of packing into, 15 pounds of sterilizations 30 minutes are standby.Get the Danxi-3 first order seed, under aseptic condition, be inoculated in and be equipped with in 500 milliliters of glass triangle bottles of 100 milliliters of liquid maltose substratum, the first order seed inoculum size connects five triangular flasks for each culture dish, after cultivating 168 hours to 25 ℃ ± 1 ℃ shaking table, as the red koji fermentation secondary seed solution.
Embodiment 1
A). preparation Red kojic rice (powder)
After the rice that koji is used is pulverized, add the water material moistening, then stir adding in the material moistening for No. 3 as No. 1, the red small stream of secondary seed solution, No. 2, red small stream and red small stream in above-mentioned Production Example 1, Production Example 2 and the Production Example 3, temperature placement at 10 ℃ was made Red kojic rice (powder) in 30 days, with above-mentioned Red kojic rice (powder) drying for standby;
B). system vinegar
B.1. at first selected rice is a raw material, clean 1 time through pure water, pulverize, add pure water at the above-mentioned rice through pulverizing and soak into, infiltrating time is 30 hours, and raw material is fully absorbed water, the raw material good profit evenly steamed 2 hours the back, the water that adds 35 ℃ adds to liquefaction, and total amount of water is 100% of a raw material weight;
B.2. in above-mentioned raw materials, add the above-mentioned Red kojic rice of making (powder) and carry out saccharification;
B.3. acetic fermentation: above-mentioned raw material through saccharification is added the acetic bacteria nutrient solution, and the gas that works of going forward side by side fully stirs, and makes the acetic acid degree reach 5% and enters and support the vinegar phase;
B.4. maintenance 45 days under 25 ℃ temperature;
C). filter, concentrate
The above-mentioned vinegar wine with dregs that ferments is filtered, the vinegar wine with dregs after filtering is concentrated; Network cuts down the content in its spit of fland greater than 300mg/L in the vinegar wine with dregs of concentrated back;
D). sterilization, sterilization
The fermented liquid of elimination acetic bacteria is carried out canned, can vinegar by a continuous instantaneous heating, rapidly the heat exchanger cooling of cooling; Just obtain desired red rice vinegar with fat-reducing function after the sterilization;
Embodiment 2
A). preparation Red kojic rice (powder)
After the rice that koji is used is pulverized, add the water material moistening, then stir adding in the material moistening for No. 3 as No. 1, the red small stream of secondary seed solution, No. 2, red small stream and red small stream in above-mentioned Production Example 1, Production Example 2 and the Production Example 3, temperature placement at 20 ℃ was made Red kojic rice (powder) in 20 days, with above-mentioned Red kojic rice (powder) drying for standby;
B). system vinegar
B.1. at first selected rice is a raw material, clean 3 times through pure water, pulverize, add pure water at the above-mentioned rice through pulverizing and soak into, infiltrating time is 20 hours, and raw material is fully absorbed water, the raw material good profit evenly steamed 3 hours the back, the water that adds 30 ℃ adds to liquefaction, and total amount of water is 120% of a raw material weight;
B.2. in above-mentioned raw materials, add the above-mentioned Red kojic rice of making (powder) and carry out saccharification;
B.3. acetic fermentation: above-mentioned raw material through saccharification is added the acetic bacteria nutrient solution, and the gas that works of going forward side by side fully stirs, and makes the acetic acid degree reach 6% and enters and support the vinegar phase;
B.4. maintenance 30 days under 30 ℃ temperature;
C). filter, concentrate
The above-mentioned vinegar wine with dregs that ferments is filtered, the vinegar wine with dregs after filtering is concentrated; Network cuts down the content in its spit of fland greater than 300mg/L in the vinegar wine with dregs of concentrated back;
D). sterilization, sterilization
The fermented liquid of elimination acetic bacteria is carried out canned, can vinegar by a continuous instantaneous heating, rapidly the heat exchanger cooling of cooling; Just obtain desired red rice vinegar with fat-reducing function after the sterilization;
Embodiment 3
A). preparation Red kojic rice (powder)
After the rice that koji is used is pulverized, add the water material moistening, then stir adding in the material moistening for No. 3 as No. 1, the red small stream of secondary seed solution, No. 2, red small stream and red small stream in above-mentioned Production Example 1, Production Example 2 and the Production Example 3, temperature placement at 30 ℃ was made Red kojic rice (powder) in 7 days, with above-mentioned Red kojic rice (powder) drying for standby;
B). system vinegar
B.1. at first selected rice is a raw material, clean 4 times through pure water, pulverize, add pure water at the above-mentioned rice through pulverizing and soak into, infiltrating time is 10 hours, and raw material is fully absorbed water, the raw material good profit evenly steamed 3 hours the back, add 25 ℃ of warm water, add to liquefaction, total amount of water is 150% of a raw material weight;
B.2. in above-mentioned raw materials, add the above-mentioned Red kojic rice of making (powder) and carry out saccharification;
B.3. acetic fermentation: above-mentioned raw material through saccharification is added the acetic bacteria nutrient solution, and the gas that works of going forward side by side fully stirs, and makes the acetic acid degree reach 7% and enters and support the vinegar phase;
B.4. maintenance 25 days under 30 ℃ temperature;
C). filter, concentrate
The above-mentioned vinegar wine with dregs that ferments is filtered, the vinegar wine with dregs after filtering is concentrated; Network cuts down the content in its spit of fland greater than 300mg/L in the vinegar wine with dregs of concentrated back;
D). sterilization, sterilization
The fermented liquid of elimination acetic bacteria is carried out canned, can vinegar by a continuous instantaneous heating, rapidly the heat exchanger cooling of cooling; Just obtain desired red rice vinegar with fat-reducing function after the sterilization;
Embodiment 4
A). preparation Red kojic rice (powder)
After the rice that koji is used is pulverized, add the water material moistening, then stir adding in the material moistening for No. 3 as No. 1, the red small stream of secondary seed solution, No. 2, red small stream and red small stream in above-mentioned Production Example 1, Production Example 2 and the Production Example 3, temperature placement at 35 ℃ was made Red kojic rice (powder) in 5 days, with above-mentioned Red kojic rice (powder) drying for standby;
B). system vinegar
B.1. at first selected rice is a raw material, clean 5 times through pure water, pulverize, add pure water at the above-mentioned rice through pulverizing and soak into, infiltrating time is 5 hours, and raw material is fully absorbed water, the raw material good profit evenly steamed 4 hours the back, the water that adds 20 ℃ adds to liquefaction, and total amount of water is 200% of a raw material weight;
B.2. in above-mentioned raw materials, add the above-mentioned Red kojic rice of making (powder) and carry out saccharification;
B.3. acetic fermentation: above-mentioned raw material through saccharification is added the acetic bacteria nutrient solution, and the gas that works of going forward side by side fully stirs, and makes the acetic acid degree reach 8% and enters and support the vinegar phase;
B.4. maintenance 15 days under 35 ℃ temperature;
C). filter, concentrate
The above-mentioned vinegar wine with dregs that ferments is filtered, the vinegar wine with dregs after filtering is concentrated; Network cuts down the content in its spit of fland greater than 300mg/L in the vinegar wine with dregs of concentrated back;
D). sterilization, sterilization
The fermented liquid of elimination acetic bacteria is carried out canned, can vinegar by a continuous instantaneous heating, rapidly the heat exchanger cooling of cooling; Just obtain desired red rice vinegar with fat-reducing function after the sterilization;
Application Example 1
The red rice vinegar with fat-reducing function that the present invention is made is supporting edible as auxiliary material and other dish, and is more better to eat, aromatic than control group by the edible back of taste panel dish, and aromatic flavour when eating, and lasting is lasting in mouthful.
Table 9
| Sample | Look | Fragrant | Flavor |
| Application Example 1 | Chromaticness is bright-coloured | Aromatic flavour | 4.8 |
| Common Monas cuspurpureus Went vinegar | Generally | Generally | 3 |
*The flavor hurdle is that 5 people judge the score mean value after marking by 1～5 minute in group trial test back, and 5 are divided into full marks.
Not adding any sanitas in the product involved in the present invention, is a kind of complete green health novel healthy food, and it is edible to be equipped with dish, also direct-edible; It is 20ml every day that the red rice vinegar with fat-reducing function adult who makes recommends dose.
Specific embodiment described in the present invention only is that the present invention's spirit is illustrated.The technician of the technical field of the invention can make various modifications or replenishes or adopt similar mode to substitute described specific embodiment, but can't depart from spirit of the present invention or surmount the defined scope of appended claims.
Although the present invention has been made detailed explanation and has quoted some specific exampless as proof, to those skilled in the art, only otherwise leave that the spirit and scope of the present invention can be done various variations or correction is obvious.
Claims (5)
1, a kind of production technique of red rice vinegar with fat-reducing function may further comprise the steps:
A). preparation Red kojic rice (powder)
The rice that koji is used adds the water material moistening after pulverizing, and then will functional Monascus mould liquid adds in the material moistening stir, and places 10 ℃～35 ℃ temperature and makes Red kojic rice (powder) in 5～30 days, with above-mentioned Red kojic rice (powder) drying for standby;
B). system vinegar
B.1. at first selected rice is a raw material, clean 1～5 time through pure water, pulverize, add pure water at the above-mentioned rice through pulverizing and soak into, infiltrating time is 5～30 hours, and raw material is fully absorbed water, the raw material good profit evenly steamed 2～4 hours the back, the water that adds 20～35 ℃ adds to liquefaction, and total amount of water is 100～200% of a raw material weight;
B.2. in above-mentioned raw materials, add the above-mentioned Red kojic rice of making (powder) and carry out saccharification;
B.3. acetic fermentation: above-mentioned raw material through saccharification is added the acetic bacteria nutrient solution, and the gas that works of going forward side by side fully stirs, and makes the acetic acid degree reach 5～8% and enters and support the vinegar phase;
B.4. maintenance 15～45 days under 25～35 ℃ temperature;
C). filter, concentrate
The above-mentioned vinegar wine with dregs that ferments is filtered, the vinegar wine with dregs after filtering is concentrated;
D). sterilization, sterilization
The fermented liquid of elimination acetic bacteria is carried out just obtaining desired red rice vinegar with fat-reducing function after canned, the sterilization;
Wherein the functional Monascus bacterial strain described in this technology is the red monascus strain Danxi-1 of formerly cultivating; Purple monascus strain Danxi-2; In the monascus strain Danxi-3 one or more.
2, the production technique of red rice vinegar with fat-reducing function according to claim 1 is characterized in that the red monascus strain Danxi-1 of the functional Monascus bacterial strain described in this technology for formerly cultivating; Purple monascus strain Danxi-2; Monascus strain Danxi-3.
3. the production technique of a kind of red rice vinegar with fat-reducing function according to claim 1 is characterized in that Red kojic rice (powder) was made in the temperature placement at 20 ℃～30 ℃ of the functional Monascus bacterium described in described preparation Red kojic rice (powder) process in 7～20 days.
4. the production technique of a kind of red rice vinegar with fat-reducing function according to claim 1 and 2 is characterized in that, the above-mentioned vinegar wine with dregs that ferments is filtered, and the vinegar wine with dregs after filtering is concentrated, and network cuts down the content in its spit of fland greater than 300mg/L in the vinegar wine with dregs of concentrated back.
5. the production technique of a kind of red rice vinegar with fat-reducing function according to claim 1 is characterized in that described sterilization process passes through a continuous instantaneous heating for can vinegar, rapidly the heat exchanger cooling of cooling.
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| CN101899382A (en) * | 2009-05-31 | 2010-12-01 | 陈福生 | Preparation method of grain vinegar with high content of gamma-amino butyric acid |
| CN101333493B (en) * | 2007-06-25 | 2012-01-25 | 义乌市丹溪酒业有限公司 | Red rice vinegar with antihypertensive function |
| CN102465077A (en) * | 2010-11-18 | 2012-05-23 | 曾金科 | Preparation method of red wine and red wine vinegar |
| CN102746220A (en) * | 2010-01-04 | 2012-10-24 | 财团法人食品工业发展研究所 | Novel pyridine alkaloids, preparation process thereof, and the uses of the pyridine alkaloids |
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| CN103820302A (en) * | 2014-03-12 | 2014-05-28 | 厦门惠尔康食品有限公司 | Pure-bacteria-inoculated liquid circular making method for Fujian monascus vinegar |
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| CN101390636B (en) * | 2007-09-18 | 2012-11-14 | 文镜 | Monascus vinegar beverage with blood fat reduction function and preparation method thereof |
| CN101899382A (en) * | 2009-05-31 | 2010-12-01 | 陈福生 | Preparation method of grain vinegar with high content of gamma-amino butyric acid |
| CN102746220A (en) * | 2010-01-04 | 2012-10-24 | 财团法人食品工业发展研究所 | Novel pyridine alkaloids, preparation process thereof, and the uses of the pyridine alkaloids |
| CN102746220B (en) * | 2010-01-04 | 2015-05-13 | 财团法人食品工业发展研究所 | Novel pyridine alkaloids, preparation process thereof, and the uses of the pyridine alkaloids |
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| CN103820302A (en) * | 2014-03-12 | 2014-05-28 | 厦门惠尔康食品有限公司 | Pure-bacteria-inoculated liquid circular making method for Fujian monascus vinegar |
| CN103820302B (en) * | 2014-03-12 | 2016-03-16 | 厦门惠尔康食品有限公司 | The pure tungus inoculation liquid circulation brewing method of a kind of Fujian Monas cuspurpureus Went vinegar |
| CN107904125A (en) * | 2017-11-15 | 2018-04-13 | 安徽爱家食品有限公司 | Rose health-care vinegar preparation method |
| CN108251265A (en) * | 2018-04-12 | 2018-07-06 | 山西梁汾醋业有限公司 | A kind of brewing method of lipid-loweringing vinegar |
| CN108251265B (en) * | 2018-04-12 | 2021-07-20 | 山西梁汾金龙鱼醋业有限公司 | Brewing method of lipid-lowering vinegar |
| CN110250381A (en) * | 2019-06-06 | 2019-09-20 | 暨南大学 | A kind of konjaku monascus vinegar fermented beverage and preparation method thereof with ease constipation and weight losing function |
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