WO2020124632A1 - 一种利用红酵母对油料作物进行加工的方法 - Google Patents

一种利用红酵母对油料作物进行加工的方法 Download PDF

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WO2020124632A1
WO2020124632A1 PCT/CN2018/123816 CN2018123816W WO2020124632A1 WO 2020124632 A1 WO2020124632 A1 WO 2020124632A1 CN 2018123816 W CN2018123816 W CN 2018123816W WO 2020124632 A1 WO2020124632 A1 WO 2020124632A1
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fermentation
red yeast
powder
oil
fermentation medium
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French (fr)
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刘元法
丁重阳
蒋云芝
赵丽婷
徐萌萌
曹晨
张琦
顾正华
石贵阳
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江南大学
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P23/00—Preparation of compounds containing a cyclohexene ring having an unsaturated side chain containing at least ten carbon atoms bound by conjugated double bonds, e.g. carotenes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/158—Fatty acids; Fats; Products containing oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/31—Brassicaceae or Cruciferae (Mustard family), e.g. broccoli, cabbage or kohlrabi
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/47—Euphorbiaceae (Spurge family), e.g. Ricinus (castorbean)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P35/00—Antineoplastic agents
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P37/00—Drugs for immunological or allergic disorders
    • A61P37/02—Immunomodulators
    • A61P37/04—Immunostimulants
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P39/00—General protective or antinoxious agents
    • A61P39/06—Free radical scavengers or antioxidants
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/06—Production of fats or fatty oils from raw materials by pressing
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
    • A61K2236/10—Preparation or pretreatment of starting material
    • A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment

Definitions

  • the invention relates to a method for processing oil crops by using red yeast, which belongs to the technical field of fermentation.
  • soybean is an important grain and oil dual-use product in the world, and about 85% of the world's soybean production is used for oil extraction. Therefore, soybean is the main source of vegetable oil and protein feed in the world.
  • the existing soybean processing technology for preparing soybean oil and soybean meal is mainly to expand the soybean first, extract the oil to obtain soybean oil, and then dry the residue to obtain soybean meal.
  • the squeezed soybean oil is an excellent edible oil with high nutritional value, and it is one of the most common edible oils in people's daily life.
  • the processed soybean meal is used as a by-product after soybean oil is made. The output is huge, and the protein content in soybean meal is as high as 45%, and the amino acid composition is more reasonable, which is a source of high-quality plant protein for farming feed.
  • soybean oil With the continuous improvement of the quality of life, consumers have higher and higher quality requirements for edible oils and fats.
  • edible oil researchers and production companies try to add natural functions to soybean oil Sexual substances (such as carotenoids, squalene, flavonoids, etc.) to give soybean oil a certain biological activity, and the resulting functional oils and fats not only have more market competitiveness and greatly increase the added value; however, these natural
  • the acquisition of functional substances itself requires a process of production, extraction, and preparation. Therefore, the production of such oil products has the drawback of long process flow or the need to purchase natural functional substance products at a higher cost for addition.
  • soybean meal For soybean meal, feed researchers and production companies often carry out microbial fermentation of soybean meal to further improve and improve the quality of soybean meal; however, the acquisition of fermented soybean meal requires the addition of water ingredients, raw material sterilization, inoculation fermentation, drying, etc. Links, while improving and improving the quality of soybean meal, have also greatly increased production costs. This is an important and urgent problem for the feed and aquaculture industry that requires strict cost control.
  • the present invention provides a method for fermenting soybean expanded powder or other oil crop powder by using red yeast.
  • This method is to inoculate carotenoids-producing red yeast such as gummy red yeast, salmon lock yeast, sticky red yeast, etc. in a fermentation substrate containing oil-rich oil crops such as puffed soybeans, peanuts, rapeseed, etc.
  • Yeast undergoes solid-state fermentation to obtain carotenoids-rich oils and oil crop residues; red yeast fermentation metabolites carotenoids have biological activities such as antioxidants, prevention of vascular sclerosis, enhancement of immunity, and prevention of cancer.
  • the content of carotenoids in fats and oil crop meal can be as high as 9.071 ⁇ g/g and 8.062 ⁇ g/g respectively; using this method requires only one fermentation, one oil squeeze and no additional functional substances can be obtained at the same time Carotene fats and oil crop residues have greatly reduced the production cost of functional oils and fermented oil crop residues.
  • the invention provides a method for processing oil crops by using red yeast.
  • the method is to first inoculate carotenoids-producing red yeast into an oil crop powder and water fermentation medium for solid fermentation to obtain a solid state
  • the fermented product after fermentation; the fermented product is then pressed into oil to obtain fat and oil crop residue;
  • the oil crop powder contains one or more of soybean puffed powder, soybean powder, peanut powder, rapeseed powder, castor powder or sesame powder.
  • the components of the fermentation medium include oil crop powders that account for 35 to 45% of the total mass of the fermentation medium and water that account for 55 to 65% of the total mass of the fermentation medium.
  • the components of the fermentation medium include oil crop powder that accounts for 40% of the total mass of the fermentation medium and water that accounts for 60% of the total mass of the fermentation medium.
  • the conditions of the solid-state fermentation are a temperature of 25-30°C and a time of 3-6 days.
  • the conditions of the solid-state fermentation are a temperature of 30° C. and a time of 4 days.
  • the inoculation of red yeast into the fermentation medium for solid fermentation is to inoculate the red yeast bacterial liquid into the fermentation medium for solid fermentation; the red yeast bacterial liquid is in the fermentation medium
  • the inoculation amount in is 10-15% of the volume of the red yeast liquid in the oil crop powder; the bacterial concentration of the red yeast liquid is 1 ⁇ 10 8 to 1 ⁇ 10 10 CFU/mL.
  • the 10-15% refers to inoculation of 10-15 mL of red yeast liquid per 100 g of oil crop powder.
  • the red yeast comprises one or more of Rhodotorula mucilaginosa, Sporidiobolus salmonicolor, or Rhodotorula glutinis.
  • the Rhodotorula is Rhodotorula glutinis.
  • the components of the fermentation medium include soybean expanded powder and water.
  • the invention also provides the fat and oil and soybean meal or other oil crop meal prepared by the above method.
  • the invention also provides products containing the above oils and/or soybean meal or other oil crop meal.
  • the product includes feed, food, medicine or health products.
  • the fat prepared by the method of the present invention is rich in carotenoids, and the content can be as high as 9.071 ⁇ g/g, which has the effects of anti-oxidation, delaying aging, enhancing immunity, preventing cancer, etc., in food, medicine and health care
  • the product field has great application prospects;
  • Oil crop meal such as soybean meal, peanut meal, rapeseed meal, etc. prepared by the method of the present invention is also rich in carotenoids, and the content can be as high as 8.062 ⁇ g/g, has certain antioxidant, delay aging, Enhance immunity, prevent cancer and other effects, and have great application prospects in the preparation of high-quality feed;
  • Figure 1 Functional oils and fats extracted from solid red yeast fermentation puffed soybeans.
  • the gum red yeast, salmon lock yeast and red sticky yeast involved in the following examples were all purchased from the China General Microbial Culture Collection Management Center, with the numbers CGMCC No. 2.5511, CGMCC No. 2.4290, and CGMCC No. 2.5570;
  • the puffed soybean powder involved in the following examples comes from Shandong Bohai Oil and Fat Industry Co., Ltd.
  • Peanut powder and rapeseed powder were purchased from Wuxi farmers' Market (the above-mentioned strains C. cerevisiae CGMCC No. 2.5511, salmon color lock yeast CGMCC No. 2.4290 , Rhodotorula glutinosa CGMCC No. 2.5570 can be purchased without the need for deposit for patent procedures).
  • YPD seed medium (m/v): peptone 2%, yeast powder 1%, glucose 2%.
  • the fermented product after solid-state fermentation is dried at 50°C and dried to a water content of 5-10%; mixed with n-hexane at a mass ratio of 1:30, soaked and stirred for 24 h; suction filtration, and the filtrate is taken; using a rotary evaporator at 50°C Rotate the filtrate to obtain functional oil and oil crop meal.
  • red yeast seed solution Take 1 mL of red yeast seed solution in a cuvette, measure OD 600 , then dilute the seed solution with physiological saline, count the number of red yeast cells using a hemacytometer with a size of 25 ⁇ 16, and calculate the cell concentration;
  • the number of cells per mL (the number of cells counted in the hemacytometer/80) ⁇ 400 ⁇ 10000 ⁇ dilution factor.
  • Example 1 Using soybean expanded powder as raw material
  • the red yeast strains stored at 4°C were connected to YPD seed culture medium (sterilized at 115°C for 20 min), and cultured at 30°C and rotation speed of 200 r ⁇ min -1 for 2 days to obtain an activation solution;
  • the obtained fermented material is subjected to oil and fat extraction according to the analysis method of functional oil and fat crop meal to obtain functional oil and fermented soybean meal; and the obtained functional oil and fermented soybean meal is analyzed according to the method of functional oil and oil crop meal analysis Analysis, the analysis results are shown in Table 2-4, where the blank group is the original soybean puffed powder without microbial fermentation.
  • the functional oils and fats obtained from the original soybean expanded powder, Group A, Group B, and Group C are shown in Figure 1.
  • the oils and fats extracted from the original expanded soybeans appear golden yellow; the functional oils and fats obtained from Group A are light orange; the functions obtained from Group B
  • the color of sexual oils and fats is darker than that of group A, which is orange-red; the functional oils and fats obtained in group C are the darkest, close to true red.
  • SFA saturated fatty acid
  • SUFA monounsaturated fatty acid
  • PUFA polyunsaturated fatty acid
  • UFA unsaturated fatty acid
  • Example 2 Using peanut powder as raw material
  • Substitute peanut flour for soybean puffed powder take 300g of fermentation medium in a 2500mL Erlenmeyer flask (sterilized at 121°C for 30min), and inoculate the seed liquid into the fermentation medium according to the fermentation parameters in Table 1 for solid fermentation to obtain Ferment.
  • the obtained fermented material is subjected to oil and fat extraction according to the analysis method of functional oil and fat crop meal to obtain functional oil and fermented soybean meal; and the obtained functional oil and fermented soybean meal is analyzed according to the method of functional oil and oil crop meal analysis After analysis, it was found that both peanut oil and peanut meal are rich in carotenoids.
  • the presence of carotenoids not only gives a certain physiological function to the oil, but also improves the quality of the peanut meal, and comprehensively enhances the nutritional value of the oil and peanut meal .
  • Example 3 Using rapeseed meal as raw material
  • Substitute rapeseed powder for soybean puffed powder take 300g of fermentation medium in a 2500mL Erlenmeyer flask (sterilized at 121°C for 30min), inoculate the seed liquid into the fermentation medium according to the fermentation parameters of Table 1 for solid fermentation, The fermented material is obtained.
  • the obtained fermented material is subjected to oil and fat extraction according to the analysis method of functional oil and fat crop meal to obtain functional oil and fermented soybean meal; and the obtained functional oil and fermented soybean meal is analyzed according to the method of functional oil and oil crop meal analysis After analysis, it was found that both rapeseed oil and rapeseed meal were rich in carotenoids.
  • the presence of carotenoids not only endowed the fat with a certain physiological function, but also improved the quality of rapeseed meal, and comprehensively improved the fat and rapeseed The nutritional value of meal.

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Abstract

本发明公开了一种利用红酵母对油料作物进行加工的方法，属于发酵技术领域。此方法为通过在含富含油脂的油料作物的发酵基质中接种可产类胡萝卜素的如胶红酵母、鲑色锁掷酵母、粘红酵母等的红酵母进行固态发酵，以得到富含类胡萝卜素的油脂及油料作物粕；红酵母发酵代谢产物类胡萝卜素具有抗氧化、预防血管硬化、增强免疫力、预防癌症等生物活性，而利用此方法获得的油脂以及油料作物粕中的类胡萝卜素含量分别可高达9.071μg/g、8.062μg/g；利用此方法仅需一次发酵、一次榨油且无需额外添加功能性物质即可同时得到富含类胡萝卜素的油脂以及油料作物粕，大幅度降低了功能性油脂及发酵油料作物粕的生产成本。

Description

一种利用红酵母对油料作物进行加工的方法 技术领域
本发明涉及一种利用红酵母对油料作物进行加工的方法，属于发酵技术领域。
背景技术
大豆，是世界重要的粮油兼用作物，且世界大豆产量的约85％都用于榨油，因此，大豆是全球植物油和蛋白饲料最主要的来源。现有的制备大豆油和豆粕的大豆加工工艺主要为将大豆先膨化处理，榨油得到大豆油，然后将残渣烘干获得豆粕。其榨得的大豆油是一种优良的食用油脂，具有很髙的营养价值，是人们日常生活中最为常见的食用油之一；其加工得到的大豆粕作为大豆制油后得到副产物，不仅产量巨大，且豆粕中蛋白含量高达45％以上，其中氨基酸组成较为合理，是养殖饲料优质植物蛋白源。
对于大豆油，目前，随着生活质量的不断提高，消费者对食用油脂的质量要求也越来越高，食用油脂研究者和生产企业为获得消费者的青睐，尝试在大豆油中添加天然功能性物质(如类胡萝卜素、角鲨烯、黄酮等)，以赋予大豆油一定的生物活性，其得到的产品功能性油脂不但更具市场竞争力并大幅度提高了附加值；然而，这些天然功能性物质的获得本身需要一个生产、提取、制备的过程，因此，该类油产品的生产存在着工艺流程长的缺陷或者需要以较高的成本购买天然功能性物质产品进行添加。
对于大豆粕，饲料研究者和生产企业往往通过对豆粕进行微生物发酵，以进一步改善和提高豆粕的品质；但是，发酵豆粕的获得需要进行加水配料、原料灭菌，接种发酵，烘干等多个环节，在改善和提高豆粕品质的同时也大幅度增加了生产成本，这对于需要严格控制成本的饲料和养殖行业来讲，是一个重要且亟待解决的问题。
发明内容
为解决上述问题，本发明提供了一种利用红酵母对大豆膨化粉或其他油料作物粉进行发酵处理的方法。此方法为通过在含如膨化大豆、花生、菜籽等的富含油脂的油料作物的发酵基质中接种可产类胡萝卜素的如胶红酵母、鲑色锁掷酵母、粘红酵母等的红酵母进行固态发酵，以得到富含类胡萝卜素的油脂及油料作物粕；红酵母发酵代谢产物类胡萝卜素具有抗氧化、预防血管硬化、增强免疫力、预防癌症等生物活性，而利用此方法获得的油脂以及油料作物粕中的类胡萝卜素含量分别可高达9.071μg/g、8.062μg/g；利用此方法仅需一次发酵、一次榨油且无需额外添加功能性物质即可同时得到富含类胡萝卜素的油脂以及油料作物粕，大幅度降低了功能性油脂及发酵油料作物粕的生产成本。
本发明的技术方案如下：
本发明提供了一种利用红酵母对油料作物进行加工的方法，所述方法为先将可产类胡萝卜素的红酵母接种至含油料作物粉末以及水的发酵培养基中进行固态发酵，得到固态发酵后的发酵物；然后将发酵物进行榨油，得到油脂以及油料作物粕；
所述油料作物粉末包含大豆膨化粉、大豆粉、花生粉、菜籽粉、蓖麻粉或芝麻粉中的一种或多种。
在本发明的一种实施方式中，所述发酵培养基的成分包含占发酵培养基总质量35～45％的油料作物粉末以及占发酵培养基总质量55～65％的水。
在本发明的一种实施方式中，所述发酵培养基的成分包含占发酵培养基总质量40％的油料作物粉末以及占发酵培养基总质量60％的水。
在本发明的一种实施方式中，所述固态发酵的条件为温度25～30℃、时间3～6d。
在本发明的一种实施方式中，所述固态发酵的条件为温度30℃、时间4d。
在本发明的一种实施方式中，所述将红酵母接种至发酵培养基中进行固态发酵为将红酵母菌液接种至发酵培养基中进行固态发酵；所述红酵母菌液在发酵培养基中的接种量为红酵母菌液体积占油料作物粉末质量的10～15％；所述红酵母菌液的菌浓度为1×10 8～1×10 10CFU/mL。所述10～15％是指每100g油料作物粉末中接种了10～15mL的红酵母菌液。
在本发明的一种实施方式中，所述红酵母包含胶红酵母(Rhodotorula mucilaginosa)、鲑色锁掷酵母(Sporidiobolus salmonicolor)或粘红酵母(Rhodotorula glutinis)中的一种或多种。
在本发明的一种实施方式中，所述红酵母为粘红酵母(Rhodotorula glutinis)。
在本发明的一种实施方式中，所述发酵培养基的成分包含大豆膨化粉以及水。
本发明还提供了应用上述方法制备得到的油脂以及豆粕或其他油料作物粕。
本发明还提供了含有上述油脂和/或豆粕或其他油料作物粕的产品。
在本发明的一种实施方式中，所述产品包含饲料、食品、药品或保健品。
有益效果：
(1)利用本发明的方法制备得到的油脂富含类胡萝卜素，且含量可高达9.071μg/g，具有抗氧化、延缓衰老、增强免疫力、预防癌症抗等功效，在食品、药品以及保健品领域均具有极大的应用前景；
(2)现有的功能性油脂需先制备、提取得到营养成分，再将油脂与各种能够对人体健康起调节作用的营养成分进行调配才能得到，具有工艺复杂、成本较高的缺陷，而本发明通过 直接将能够生产生物活性成分的红酵母接种至富含油脂的油料作物(如膨化大豆、花生、菜籽等)粉末与水混合而成的发酵培养基中进行固态发酵，得到了富含类胡萝卜素的功能性油脂，操作简单、成本低；
(3)利用本发明的方法制备得到的如豆粕、花生粕、菜籽粕等的油料作物粕也富含类胡萝卜素，且含量可高达8.062μg/g，具有一定的抗氧化、延缓衰老、增强免疫力、预防癌症抗等功效，在制备优质饲料方面具有极大的应用前景；
(4)现有的饲料生产厂家常将这些榨油后油料作物灭菌后再与各种菌进行发酵以作成发酵豆粕饲料，这无疑为饲料的加工添加了灭菌、发酵等的额外工序，使得饲料的成本大幅度增加，而本发明通过直接将能够生产生物活性成分的红酵母接种至富含油脂的如膨化大豆、花生、菜籽等的油料作物粉末与水混合而成的发酵培养基中进行固态发酵，榨油所获得的油料作物粕已经达到原有对油料作物粕发酵的目的和意义，同时减少了操作工序，有利于大幅度降低饲料成本；
(5)为降低被饲养动物的成活率，饲料生产厂家常将大量的抗生素添加至饲料中，这无疑会造成大量抗生素在被饲养动物体内残留，给健康食品卫生安全造成隐患，而本发明通过直接将能够生产生物活性成分的红酵母接种至富含油脂的油料作物(如膨化大豆、花生、菜籽等)粉末与水混合而成的发酵培养基中进行固态发酵，得到了富含类胡萝卜素的具有抗氧化、延缓衰老、增强免疫力、预防癌症抗等功效的油料作物粕，此油料作物粕有极大潜力完全或部分取代饲料中的抗生素，起到提高被饲养动物成活率的效果。
附图说明
图1：不同红酵母固态发酵膨化大豆提取所得功能性油脂。
具体实施方式
下面结合具体实施例对本发明进行进一步的阐述。
下述实施例中涉及的胶红酵母、鲑色锁掷酵母、粘红酵母均购自中国普通微生物菌种保藏管理中心，编号分别为CGMCC No.2.5511、CGMCC No.2.4290、CGMCC No.2.5570；下述实施例中涉及的大豆膨化粉来自山东渤海油脂工业有限公司，花生粉、菜籽粉均购自无锡农贸市场(上述菌株胶红酵母CGMCC No.2.5511、鲑色锁掷酵母CGMCC No.2.4290、粘红酵母CGMCC No.2.5570均可以购买得到，不需要进行用于专利程序的保藏)。
下述实施例中涉及的培养基如下：
YPD种子培养基(m/v)：蛋白胨2％、酵母粉1％、葡萄糖2％。
下述实施例中涉及的检测方法如下：
功能性油脂和油料作物粕分析：
1、提取
固态发酵后的发酵物在50℃下进行干燥，烘干至含水量5-10％；与正己烷以1:30的质量比混合浸泡搅拌24h；抽滤，取滤液；用旋转蒸发仪50℃旋蒸滤液，得到功能性油脂和油料作物粕。
2、功能性油脂中的脂肪酸种类及其含量的测定
取50mg得到的功能性油脂加入2mL的0.5mol/L的NaOH-CH 3OH溶液；65℃水浴皂化30min；冷却至室温，加入2mL的14％的BF 3-CH 3OH溶液；65℃水浴皂化30min；冷却至室温，加入5mL的正己烷振荡3～4min提取脂肪酸甲酯；加入少许的无水Na 2SO 4进行脱水处理；10000r/min离心5min；取上层有机相过0.22μm的有机膜备用；在甲酯化过膜后的溶液中以1:1的体积比加入0.2mg/mL的十九烷酸甲酯溶液(以正己烷作为溶剂)作为内标；使用GC-MS对提取物中的脂肪酸的含量进行测定。
3、功能性油脂中的类胡萝卜素的提取与含量测定
(1)准确称量0.5g功能性油脂于10mL的棕色容量瓶中，用二氯甲烷定容，摇匀，在吸光波长为450nm处测其OD值，带入标准曲线中计算类胡萝卜素含量；
(2)类胡萝卜素含量标曲的制定：配制0.2mg/mL的β-胡萝卜素标准溶液，分别吸取0、0.1、0.2、0.4、0.8、1.6、3.2、6.4mLβ-胡萝卜素标准溶液，用二氯甲烷定容至10mL，在吸光波长为450nm处测其OD值，绘制标准品曲线。
4、油料作物粕中的类胡萝卜素的提取与含量测定
准确称取500mg油料作物粕置于棕色瓶中；加入5mL的丙酮超声2h，每20min取出摇匀；取超声后溶液，10000rpm离心10min，取上清；按功能性油脂中类胡萝卜素含量的测定方法来测定油料作物粕中类胡萝卜素的含量。
菌体浓度检测方法：
取红酵母种子液1mL于比色皿，测定OD 600，然后用生理盐水稀释种子液，用规格为25×16的血球计数板计数红酵母细胞数，计算菌体浓度；
其中，每mL中的细胞数＝(血球计数板内计得的的细胞个数/80)×400×10000×稀释倍数。
实施例1：以大豆膨化粉为原料
具体步骤如下：
(1)将4℃下保存的红酵母菌株接到YPD种子培养基(115℃灭菌20min)，30℃、转 速200r·min -1的条件下培养2d，得到活化液；
(2)取80mLYPD种子培养基置于250mL三角瓶中(115℃灭菌20min)，取200μL(1)得到的活化液接种至YPD种子培养基中，于温度30℃、转速200r·min -1的条件下培养2d，得到种子液，此时，种子液中的菌体浓度约为9×10 9CFU/mL；
(3)取300g发酵培养基置于2500mL三角瓶中(121℃灭菌30min)，将种子液按照表1的发酵参数接种至发酵培养基中进行固态发酵，得到发酵物。
将得到的发酵物进行按照功能性油脂和油料作物粕分析的方法进行油脂提取，得到功能性油脂和发酵豆粕；将得到的功能性油脂和发酵豆粕按照功能性油脂和油料作物粕分析的方法进行分析，分析结果见表2-4，其中，空白组为不进行微生物发酵的原始大豆膨化粉。
原始大豆膨化粉、A组、B组、C组得到的功能性油脂见图1，原始膨化大豆提取得到的油脂呈现金黄色；A组得到的功能性油脂为浅橘色；B组得到的功能性油脂颜色较A组深，为橘红色；C组得到的功能性油脂为最深，接近正红色。
表1发酵参数
Figure PCTCN2018123816-appb-000001
表2功能性油脂和发酵豆粕中的类胡萝卜素的含量
Figure PCTCN2018123816-appb-000002
Figure PCTCN2018123816-appb-000003
表3功能性油脂中的脂肪酸种类及其含量(mg/g功能性油脂)
Figure PCTCN2018123816-appb-000004
表4功能性油脂中的脂肪酸种类及其含量(mg/g功能性油脂)
Figure PCTCN2018123816-appb-000005
注：SFA为饱和脂肪酸；SUFA为单不饱和脂肪酸；PUFA为多不饱和脂肪酸；UFA为不饱和脂肪酸。
由表2可知，经过红酵母发酵膨化大豆，进一步加工处理得到的功能性油脂、豆粕中均 增加了功能性成分类胡萝卜素，类胡萝卜素赋予油脂增加宿主免疫力、预防血管硬化及抑制肿瘤、抗氧化和抑制自由基等生理功能；由表3-4可知，功能性油脂中不同脂肪酸含量变化不明显，而不饱和脂肪酸含量丰富，可见，本发明制备的功能性油脂具有更好的保健功效。
实施例2：以花生粉为原料
具体步骤如下：
(1)同实施例1；
(2)同实施例1；
(3)将花生放入热风循环烘箱，在50℃下进行干燥，洪干至含水量为5-10％，之后对其进行剥壳处理，把去壳后的花生磨成细粉，得到花生粉；
(4)以花生粉替代大豆膨化粉，取300g发酵培养基置于2500mL三角瓶中(121℃灭菌30min)，将种子液按照表1的发酵参数接种至发酵培养基中进行固态发酵，得到发酵物。
将得到的发酵物进行按照功能性油脂和油料作物粕分析的方法进行油脂提取，得到功能性油脂和发酵豆粕；将得到的功能性油脂和发酵豆粕按照功能性油脂和油料作物粕分析的方法进行分析后，发现花生油脂和花生粕中均富含类胡萝卜素，类胡萝卜素的存在，既赋予了油脂一定的生理功能，又改良了花生粕的品质，全面提升了油脂和花生粕的营养价值。
实施例3：以菜籽粉为原料
具体步骤如下：
(1)同实施例1；
(2)同实施例1；
(3)将菜籽放入热风循环烘箱，在50℃下进行干燥，洪干至含水量为5-10％，之后对其进行剥壳处理，把去壳后的菜籽磨成细粉，得到菜籽粉；
(4)以菜籽粉替代大豆膨化粉，取300g发酵培养基置于2500mL三角瓶中(121℃灭菌30min)，将种子液按照表1的发酵参数接种至发酵培养基中进行固态发酵，得到发酵物。将得到的发酵物进行按照功能性油脂和油料作物粕分析的方法进行油脂提取，得到功能性油脂和发酵豆粕；将得到的功能性油脂和发酵豆粕按照功能性油脂和油料作物粕分析的方法进行分析后，发现菜籽油脂和菜籽粕中均富含类胡萝卜素，类胡萝卜素的存在，既赋予了油脂一定的生理功能，又改良了菜籽粕的品质，全面提升了油脂和菜籽粕的营养价值。
虽然本发明已以较佳实施例公开如上，但其并非用以限定本发明，任何熟悉此技术的人， 在不脱离本发明的精神和范围内，都可做各种的改动与修饰，因此本发明的保护范围应该以权利要求书所界定的为准。

Claims (13)

  1. 一种利用红酵母对油料作物进行加工的方法，其特征在于，所述方法为先将可产类胡萝卜素的红酵母接种至含油料作物粉末以及水的发酵培养基中进行固态发酵，得到固态发酵后的发酵物；然后将发酵物进行榨油，得到油脂以及油料作物粕；
    所述油料作物粉末包含大豆膨化粉、大豆粉、花生粉、菜籽粉、蓖麻粉或芝麻粉中的一种或多种；
    所述发酵培养基的成分包含占发酵培养基总质量35～45％的油料作物粉末以及占发酵培养基总质量55～65％的水；
    所述固态发酵的条件为温度25～30℃、时间3～6d；
    所述将红酵母接种至发酵培养基中进行固态发酵为将红酵母菌液接种至发酵培养基中进行固态发酵；所述红酵母菌液在发酵培养基中的接种量为红酵母菌液体积占油料作物粉末质量的10～15％；所述红酵母菌液的菌浓度为1×10 8～1×10 10CFU/mL；
    所述红酵母包含胶红酵母(Rhodotorula mucilaginosa)、鲑色锁掷酵母(Sporidiobolus salmonicolor)或粘红酵母(Rhodotorula glutinis)中的一种或多种。
  2. 一种利用红酵母对油料作物进行加工的方法，其特征在于，所述方法为先将可产类胡萝卜素的红酵母接种至含油料作物粉末以及水的发酵培养基中进行固态发酵，得到固态发酵后的发酵物；然后将发酵物进行榨油，得到油脂以及油料作物粕；
    所述油料作物粉末包含大豆膨化粉、大豆粉、花生粉、菜籽粉、蓖麻粉或芝麻粉中的一种或多种。
  3. 如权利要求2所述的一种利用红酵母对油料作物进行加工的方法，其特征在于，所述发酵培养基的成分包含占发酵培养基总质量35～45％的油料作物粉末以及占发酵培养基总质量55～65％的水。
  4. 如权利要求2或3所述的一种利用红酵母对油料作物进行加工的方法，其特征在于，所述发酵培养基的成分包含占发酵培养基总质量40％的油料作物粉末以及占发酵培养基总质量60％的水。
  5. 如权利要求2-4任一所述的一种利用红酵母对油料作物进行加工的方法，其特征在于，所述固态发酵的条件为温度25～30℃、时间3～6d。
  6. 如权利要求2-5任一所述的一种利用红酵母对油料作物进行加工的方法，其特征在于，所述固态发酵的条件为温度30℃、时间4d。
  7. 如权利要求2-6任一所述的一种利用红酵母对油料作物进行加工的方法，其特征在于，所述将红酵母接种至发酵培养基中进行固态发酵为将红酵母菌液接种至发酵培养基中进行固态发酵；所述红酵母菌液在发酵培养基中的接种量为红酵母菌液体积占油料作物粉末质量的 10～15％；所述红酵母菌液的菌浓度为1×10 8～1×10 10CFU/mL。
  8. 如权利要求2-7任一所述的一种利用红酵母对油料作物进行加工的方法，其特征在于，所述红酵母包含胶红酵母(Rhodotorula mucilaginosa)、鲑色锁掷酵母(Sporidiobolus salmonicolor)或粘红酵母(Rhodotorula glutinis)中的一种或多种。
  9. 如权利要求2-8任一所述的一种利用红酵母对油料作物进行加工的方法，其特征在于，所述红酵母为粘红酵母(Rhodotorula glutinis)。
  10. 如权利要求2-9任一所述的一种利用红酵母对油料作物进行加工的方法，其特征在于，所述发酵培养基的成分包含大豆膨化粉以及水。
  11. 应用权利要求2-10任一所述的方法制备得到的油脂以及油料作物粕。
  12. 含有权利要求11所述油脂和/或油料作物粕的产品。
  13. 如权利要求12所述产品，其特征在于，所述产品包含饲料、食品、药品或保健品。
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