阅读说明：本技术 一种富集强化降三高的青稞红曲米及其制备方法 (Highland barley red yeast rice enriched and enhanced for reducing high blood pressure, high blood sugar and preparation method thereof ) 是由 杜艳 郝静 杨艳红 周文菊 马萍 刘煜 涂兆鑫 张成萍 谈有金 杨静 于 2020-12-22 设计创作，主要内容包括：本发明属于食品加工技术领域,具体涉及一种富集强化降三高的青稞红曲米及其制备方法,通过恒温及抽真空双重胁迫方式得到发芽青稞,将发芽青稞与藜麦粉复配,通过红曲发酵工艺得到富集洛伐他汀、γ氨基丁酸、β葡聚糖于一体的青稞、藜麦复合红曲,且开环洛伐他汀含量较高。(The invention belongs to the technical field of food processing, and particularly relates to highland barley red yeast rice for enriching, strengthening and reducing high blood pressure, high blood sugar and a preparation method thereof.)

1. A preparation method of highland barley red yeast rice enriched and enhanced for reducing high blood pressure, high blood sugar and high blood sugar is characterized by comprising the following steps: the germinated highland barley is obtained by a constant temperature and vacuumizing dual stress mode.

2. The preparation method of the highland barley red yeast rice enriched and reinforced for reducing high blood pressure, high blood lipid and high blood sugar as claimed in claim 1, which is characterized in that: the germinated highland barley is obtained by the following steps:

soaking: selecting highland barley raw materials, soaking the highland barley raw materials in water at the temperature of 25-30 ℃ for 6-10 h, changing the water every 30min during the process, introducing air after changing the water, and drying the highland barley raw materials for 10-40 s to keep the soaking temperature of the highland barley raw materials at 25 ℃;

culturing: placing the soaked highland barley into a germination tank at 25-30 ℃ for germination for 12-24 h, changing water and washing once every 10-30 min and sterilizing with ozone, and introducing dry air for ventilation once every 10-30 min for 10-50 s;

and (3) vacuum treatment: and taking out the highland barley after germination is finished, filtering to remove excessive water, vacuumizing, and placing in a constant temperature box at 25-30 ℃ for 10-24 hours.

3. The preparation method of the highland barley red yeast rice enriched and reinforced for reducing high blood pressure, high blood sugar and high blood sugar as claimed in claim 1, which is characterized by comprising the following steps:

inoculation: inoculating the strain to a PDA slant culture medium according to the inoculation amount of 1-2%, culturing at 28-30 ℃ for 7-8 days until mycelia grow to fill the slant culture medium and turn red;

seed culture: repeatedly washing the PDA inclined plane with sterile water to prepare spore suspension, diluting to 1 × 104/ml, inoculating the spore suspension into a liquid culture medium according to the inoculation amount of 4-5%, and performing shake culture for 48h under the conditions that the temperature is 30-32 ℃ and the rotating speed is 180-200 r/min;

solid state fermentation culture: soaking 150g of germinated highland barley acid for 3-4 h, draining, compounding 18.75g of quinoa wheat powder, 1.2g of yeast powder and 0.3g of monopotassium phosphate, sterilizing and cooking for 10-15 min under the conditions of 0.1MPa and 121 ℃, cooling, inoculating 8-10 mL of seed liquid, fermenting for 10-15 days at 30-32 ℃, and drying for 6h at 50 ℃.

4. The highland barley red yeast rice preparation method according to claim 3, which is characterized by comprising the following steps: the liquid culture medium comprises the following components in parts by weight: 60.0-65.0g/L glucose, 25.0-25.5 g/L peptone, 1.9-2.10 g/L sodium nitrate, 0.9-1.1 g/L magnesium sulfate, and 0.9-1.1 g/L potassium dihydrogen phosphate.

5. The highland barley red yeast rice preparation method according to claim 3, which is characterized by comprising the following steps: the strain for inoculation is obtained by the following method: weighing functional red yeast rice, adding the functional red yeast rice into sterile water for dilution, performing plate coating culture, selecting single suspected bacteria to be dropped on a potato glucose agar culture medium for slant culture, adding sterile water for scraping bacterial lawn into a test tube, adding glass beads, shaking up and scattering, diluting the bacteria liquid, further performing separation culture, performing multiple transfer culture, and selecting strains meeting requirements from the separated strains.

6. The highland barley red yeast rice enriched and enhanced for reducing high blood pressure, high blood sugar and high blood sugar is characterized in that: the red yeast rice is prepared by the method of claims 1-5.

7. The highland barley red koji wine is characterized in that: the red koji wine is obtained by fermenting the highland barley red koji rice prepared by the method of claims 1-6.

8. The highland barley red koji wine according to claim 7, which is characterized in that: the red koji wine is obtained by the following steps:

selecting raw materials: selecting highland barley with more than three levels and indica glutinous rice with more than two levels;

cooking and liquefying: and (3) steaming the raw and auxiliary materials at high pressure for 20-25 min until no sandwich exists, and mixing the raw and auxiliary materials according to a material-liquid ratio of 1: adding water in a proportion of 2.5-5, adjusting the pH value to 5.5-7.5, adjusting the temperature to 50-70 ℃, and adding alpha-amylase for enzymolysis for 40-60 min;

saccharification: adjusting the pH value of the liquefied liquid to 4.0-4.5, adjusting the temperature to 60-65 ℃, adding 0.2-0.4% of saccharifying enzyme into the liquefied liquid, saccharifying the mixture in a constant-temperature water bath kettle, and stirring the mixture;

yeast activation: dissolving dry yeast into 10-20 times of water solution with sugar content of 2% at 35-38 ℃, and rehydrating and activating for 15-30 min;

alcohol fermentation: cooling the saccharified liquid to 30-32 ℃, adding activated dry yeast and highland barley red yeast rice, and sealing and fermenting for 3-5 days;

squeezing and filtering: filtering to separate wine liquid from dregs, adding 0.05% vitamin C for color protection;

blending and sterilizing: and adding highland barley raw stock wine into the filtered wine liquid to adjust the alcoholic strength, performing suction filtration by using diatomite to obtain fermented red yeast wine with a clear wine red wine body, and then performing heat preservation for 5min in water bath at 85-90 ℃ to obtain the germinated highland barley red yeast wine.

9. The highland barley monascus vinegar is characterized in that: the red yeast vinegar is prepared by using the substance obtained by filtering the distiller's grains after the fermentation of the highland barley red yeast wine obtained in the claim 8 as a fermentation raw material and performing alcoholic fermentation and acetic fermentation.

10. The highland barley monascus vinegar according to claim 9, characterized in that: the preparation method comprises the following steps:

fermentation raw materials: filtering the distiller's grains warp cloth after fermenting the highland barley monascus wine to obtain a highland barley monascus vinegar fermentation raw material;

alcohol fermentation: after saccharification is finished, cooling to 30-32 ℃, adding 6% of fermented highland barley monascus and 0.2% of activated dry yeast, sealing and fermenting for 3-7 days until total sugar is not reduced any more, stopping fermentation, and sterilizing;

acetic acid fermentation: adding 0.2-0.7% of acetic acid bacteria into fermentation liquor after alcohol fermentation, shaking the bottle 1 time every day, measuring the total acid and pH once every 5 days, and stopping fermentation when the total acid and the pH are not reduced any more;

adding salt and after-ripening: after the acetic acid fermentation is finished, filtering, adding salt into the filtrate according to the proportion of 0.1-0.5%, and after-ripening for 7-10 days;

and (3) sterilization: and (3) sterilizing the vinegar liquid after-ripening for 30-35 min by steam at 58-95 ℃, rapidly cooling and filtering to obtain filtrate, namely the highland barley monascus vinegar.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to highland barley red yeast rice for enriching, strengthening and reducing high blood pressure, high blood sugar and a preparation method thereof.

Background

The highland barley is rich in dietary fiber, beta glucan, gamma aminobutyric acid, tocopherol and other physiological functional components, and has special medicinal and health care effects. The research shows that: the beta glucan has the functions of regulating blood fat, clearing intestines, reducing cholesterol, resisting tumors, improving immunity and the like. The gamma aminobutyric acid has the effects of strengthening brain, reducing blood pressure, improving lipid metabolism, resisting fatigue and the like.

The highland barley red yeast rice is a new variety of red yeast rice, and the highland barley red yeast rice is prepared by replacing grain rice in the traditional red yeast rice with highland barley and performing solid state fermentation through monascus. Red rice has at least two thousand years of history of dual purposes of medicine and food in China. Red yeast is mainly used for brewing wine, brewing vinegar, fermented bean curd, food pigment and traditional Chinese medicines at home. The red yeast rice products on the market are mainly shown in 'pigment red yeast rice' and 'functional red yeast rice'. In the fermentation process of the red yeast rice, the beta glucan in the highland barley is degraded to different degrees along with factors such as temperature, humidity and the like, and the content of the beta glucan in the highland barley cannot be preserved in order to enrich lovastatin and gamma aminobutyric acid. According to documents of Hujiping et al (food and fermentation industry, 2017, Vol.43No.3), the content of lovastatin in the highland barley monascus reaches 1.94%, the content of beta glucan is 2.30%, and is reduced by more than 50% compared with that in the raw materials; the literatures of wanqiang et al (food science and technology, volume 38 of 2013, stage 09) show that the content of nutrient substances is reduced due to fermentation of highland barley monascus, the average content of gamma aminobutyric acid in the fermented highland barley monascus is 0.233%, and the average content of lovastatin is 0.434%, so that the quality and the nutritional value are affected.

Disclosure of Invention

Aiming at the prior art, the invention provides highland barley red yeast rice for enriching, strengthening and reducing three highs, which enriches gamma aminobutyric acid in highland barley grains by the multiple stress germination process on the basis of the original nutritional quality of highland barley raw material rice; and compounding the germinated highland barley grains and quinoa, and performing red yeast fermentation to obtain the highland barley and quinoa compound red yeast enriched with lovastatin, gamma aminobutyric acid and beta glucan into a whole, wherein the ring-opening lovastatin content is high.

In order to achieve the purpose, the invention adopts the following technical scheme:

a preparation method of highland barley red yeast rice for enriching, strengthening and reducing high blood pressure, high blood sugar and high blood sugar is characterized in that germinated highland barley is obtained by a constant temperature and vacuumizing dual stress mode.

Further, the germinated highland barley is obtained by the following steps:

soaking: selecting highland barley raw materials, soaking the highland barley raw materials in water at the temperature of 25-30 ℃ for 6-10 h, changing the water every 30min during the process, introducing air after changing the water, and drying the highland barley raw materials for 10-40 s to keep the soaking temperature of the highland barley raw materials at 25 ℃;

culturing: placing the soaked highland barley into a germination tank at 25-30 ℃ for germination for 12-24 h, changing water and washing once every 10-30 min and sterilizing with ozone, and introducing dry air for ventilation once every 10-30 min for 10-50 s;

and (3) vacuum treatment: and taking out the highland barley after germination is finished, filtering to remove excessive water, vacuumizing, and placing in a constant temperature box at 25-30 ℃ for 10-24 hours.

Further, the preparation method of the highland barley red yeast rice comprises the following steps:

inoculation: inoculating the strain to a PDA slant culture medium according to the inoculation amount of 1-2%, culturing at 28-30 ℃ for 7-8 days until mycelia grow to fill the slant culture medium and turn red;

seed culture: repeatedly washing the PDA inclined plane with sterile water to prepare spore suspension, diluting to 1 × 104/ml, inoculating the spore suspension into a liquid culture medium according to the inoculation amount of 4-5%, and performing shake culture for 48h under the conditions that the temperature is 30-32 ℃ and the rotating speed is 180-200 r/min;

solid state fermentation culture: soaking 150g of germinated highland barley acid for 3-4 h, draining, compounding 18.75g of quinoa wheat powder, 1.2g of yeast powder and 0.3g of monopotassium phosphate, sterilizing and cooking for 10-15 min under the conditions of 0.1MPa and 121 ℃, cooling, inoculating 8-10 mL of seed liquid, fermenting for 10-15 days at 30-32 ℃, and drying for 6h at 50 ℃.

Further, the liquid culture medium comprises the following components in parts by weight: 60.0-65.0g/L glucose, 25.0-25.5 g/L peptone, 1.9-2.10 g/L sodium nitrate, 0.9-1.1 g/L magnesium sulfate and 0.9-1.1 g/L potassium dihydrogen phosphate.

Further, the strain for inoculation is obtained by the following method: weighing functional red yeast rice, adding the functional red yeast rice into sterile water for dilution, performing plate coating culture, selecting single suspected bacteria to be dropped on a potato glucose agar culture medium for slant culture, adding sterile water for scraping bacterial lawn into a test tube, adding glass beads, shaking up and scattering, diluting the bacteria liquid, further performing separation culture, performing multiple transfer culture, and selecting strains meeting requirements from the separated strains.

Meanwhile, the invention provides highland barley red yeast rice enriched and enhanced for reducing high blood pressure, high blood sugar and high blood fat, and the red yeast rice is prepared by the method.

The invention provides highland barley red yeast wine which is obtained by fermenting highland barley red yeast rice prepared by the method, and the method comprises the following specific operations:

(1) selecting raw materials: the selected raw materials are in accordance with the regulations of GB/T11760 and GB/T1354, and more than three grades of highland barley and more than two grades of indica glutinous rice are selected.

(2) Cooking and liquefying: steaming the raw materials under high pressure for 20min until no core is formed. Adding water according to the ratio of 1:2.5-5 of the feed liquid, adjusting the pH value to 5.5-7.5, adjusting the temperature to 50-70 ℃, and adding alpha-amylase for enzymolysis for 40-60 min.

(3) Saccharification: adjusting the pH value of the liquefied mash to 4.0-4.5 and the temperature to 60-65 ℃, adding 0.2-0.4% of saccharifying enzyme into the mash, and stirring the saccharifying liquid frequently in the saccharifying process to ensure that the saccharifying liquid can be fully saccharified.

(4) Yeast activation: the dried yeast is dissolved into 10-20 times of the water solution with the sugar content of 2% at the temperature of 35-38 ℃ for rehydration and activation for 15-30 min, and then the yeast can be put into use.

(5) Alcohol fermentation: and (3) after saccharification is finished, cooling to about 30 ℃, adding the activated dry yeast and the highland barley red yeast rice, uniformly mixing, and sealing and fermenting for 3-5 days.

(6) Squeezing and filtering: filtering with double-layer gauze to separate wine liquid from dregs, and adding 0.05% vitamin C to protect color in order to prevent wine liquid from oxidative discoloration.

(7) Blending and sterilizing: in order to stabilize the product quality, proper highland barley protoplasm wine is added into the filtered wine liquid to adjust the alcoholic strength, then diatomite is used for suction filtration to obtain fermented red koji wine with bright wine red color and clear wine body, and then the fermented red koji wine is kept warm for 5min in water bath at 85-90 ℃. The germinated highland barley red yeast wine is obtained.

Meanwhile, the invention also provides highland barley monascus vinegar, which is prepared by taking a substance obtained by filtering vinasse fermented by highland barley monascus wine as a fermentation raw material and performing alcoholic fermentation and acetic fermentation, and comprises the following specific steps:

(1) fermentation raw materials: and filtering the distiller's grains warp cloth after the highland barley monascus wine fermentation to obtain the highland barley monascus vinegar fermentation raw material.

(2) Alcohol fermentation: after saccharification is finished, cooling to about 30 ℃, adding 6% of fermented highland barley monascus and 0.2% of activated dry yeast, uniformly stirring, sealing and fermenting in a conical flask for 3-7 days until total sugar is not reduced any more, stopping fermentation, and sterilizing.

(3) Acetic acid fermentation: adding 0.2-0.7% acetic acid bacteria into the fermentation liquor after alcohol fermentation, shaking the bottle for 1 time every day to remove redundant carbon dioxide, measuring the total acid and pH once every 5 days, stopping fermentation when the total acid and pH are not reduced any more, and sterilizing for later use.

(4) Adding salt and after-ripening: after the acetic fermentation is finished, filtering, adding 0.1-0.5% of salt into the filtrate, and after-ripening for 7-10 days.

(5) And (3) sterilization: and (3) sterilizing the vinegar liquid after-ripening for 30min by steam at the temperature of 58-95 ℃, quickly cooling and filtering to obtain filtrate, namely the highland barley monascus vinegar.

Compared with the prior art, the invention has the following effects:

(1) compared with the prior art, the method adopts grain germination machine equipment, and adopts a constant-temperature and vacuumizing dual stress mode, so that the content of gamma-aminobutyric acid in the germinated highland barley is more than 70mg/100, is improved by more than 5 times compared with the raw material, does not need to add any nutrition enhancer, metal ions or chemical substances in the process, greatly reduces the production period compared with the prior art, saves the production efficiency, and is more suitable for industrial industrialization;

(2) compounding germinated highland barley and quinoa powder, further enriching lovastatin by a red yeast fermentation process, and adjusting the carbon-nitrogen ratio of highland barley and quinoa fermentation substrate by adding quinoa to ensure that the fermentation result is better, wherein in the highland barley and quinoa compound red yeast, the content of lovastatin is 2.118%, and the content of open-loop lovastatin is 1.309%;

(3) the germinated highland barley is applied, and a fermentation process is adopted to obtain a functional highland barley food raw material with high added value, which integrates gamma-aminobutyric acid, lovastatin and beta-glucan, can be directly applied to functional highland barley monascus wine and highland barley monascus vinegar products, and has good application prospect.

The functional raw materials are preliminarily applied to brewing of fermented germinated highland barley monascus wine and monascus vinegar respectively, so that the nutrition and health care values of the highland barley raw materials are improved, highland barley health care wine and highland barley health care vinegar products are developed, eating of highland barley is changed into drinking of highland barley, the traditional highland barley series food of the Qinghai-Tibet plateau is upgraded by researching and developing high-end products and functional products, a batch of dominant products and patent products are formed, the resource advantage is converted into the economic advantage under the technical advantage, and the method has positive promoting significance for promoting the technological progress of the highland barley food industry of the Qinghai-Tibet plateau and the development of novel industry.

Detailed Description

In order to make those skilled in the art better understand the technical solution of the present invention, the following embodiments are described in further detail, which are used for illustrating the present invention but not for limiting the scope of the present invention.

Example 1

The embodiment provides a preparation method of highland barley red yeast rice for enriching, strengthening and reducing high blood pressure, high blood sugar and high blood sugar, which comprises the following steps of:

(1) preparation of germinated highland barley

Soaking: selecting highland barley raw materials, soaking the highland barley raw materials in water at the temperature of 25-30 ℃ for 6-10 h, changing the water every 30min during the process, introducing air after changing the water, and drying the highland barley raw materials for 10-40 s to keep the soaking temperature of the highland barley raw materials at 25 ℃;

culturing: placing the soaked highland barley into a germination tank at 25-30 ℃ for germination for 12-24 h, changing water and washing once every 10-30 min and sterilizing with ozone, and introducing dry air for ventilation once every 10-30 min for 10-50 s;

and (3) vacuum treatment: and taking out the highland barley after germination is finished, filtering to remove excessive water, vacuumizing, and placing in a constant temperature box at 25-30 ℃ for 10-24 hours.

(2) Fermentation of germinated highland barley

Inoculation: inoculating the strain to a PDA slant culture medium according to the inoculation amount of 1-2%, culturing at 28-30 ℃ for 7-8 days until mycelia grow to fill the slant culture medium and turn red;

seed culture: repeatedly washing the PDA slant with sterile water to prepare spore suspension, diluting to 1 × 104/ml, inoculating the spore suspension into a liquid culture medium according to the inoculation amount of 4-5%, and performing shake cultivation for 48h under the conditions that the temperature is 30-32 ℃ and the rotating speed is 180-200 r/min, wherein the liquid culture medium comprises the following components in parts by weight: 60.0-65.0g/L glucose, 25.0-25.5 g/L peptone, 1.9-2.10 g/L sodium nitrate, 0.9-1.1 g/L magnesium sulfate and 0.9-1.1 g/L potassium dihydrogen phosphate.

Solid state fermentation culture: soaking 150g of germinated highland barley acid for 3-4 h, draining, compounding 18.75g of quinoa wheat powder, 1.2g of yeast powder and 0.3g of monopotassium phosphate, sterilizing and cooking for 10-15 min under the conditions of 0.1MPa and 121 ℃, cooling, inoculating 8-10 mL of seed liquid, fermenting for 10-15 days at 30-32 ℃, and drying for 6h at 50 ℃.

Example 2

The embodiment provides a specific preparation method of highland barley monascus wine by using red yeast rice prepared by the method, which comprises the following steps:

(1) selecting raw materials: the selected raw materials are in accordance with the regulations of GB/T11760 and GB/T1354, and more than three grades of highland barley and more than two grades of indica glutinous rice are selected.

(2) Cooking and liquefying: steaming the raw materials under high pressure for 20min until no core is formed. Adding water according to the ratio of 1:2.5-5 of the feed liquid, adjusting the pH value to 5.5-7.5, adjusting the temperature to 50-70 ℃, and adding alpha-amylase for enzymolysis for 40-60 min.

(3) Saccharification: adjusting the pH value of the liquefied mash to 4.0-4.5 and the temperature to 60-65 ℃, adding 0.2-0.4% of saccharifying enzyme into the mash, and stirring the saccharifying liquid frequently in the saccharifying process to ensure that the saccharifying liquid can be fully saccharified.

(4) Yeast activation: the dried yeast is dissolved into 10-20 times of the water solution with the sugar content of 2% at the temperature of 35-38 ℃ for rehydration and activation for 15-30 min, and then the yeast can be put into use.

(5) Alcohol fermentation: and (3) after saccharification is finished, cooling to about 30 ℃, adding the activated dry yeast and the highland barley red yeast rice, uniformly mixing, and sealing and fermenting for 3-5 days.

(6) Squeezing and filtering: filtering with double-layer gauze to separate wine liquid from dregs, and adding 0.05% vitamin C to protect color in order to prevent wine liquid from oxidative discoloration.

(7) Blending and sterilizing: in order to stabilize the product quality, proper highland barley protoplasm wine is added into the filtered wine liquid to adjust the alcoholic strength, then diatomite is used for suction filtration to obtain fermented red koji wine with bright wine red color and clear wine body, and then the fermented red koji wine is kept warm for 5min in water bath at 85-90 ℃. The germinated highland barley red yeast wine is obtained.

Example 3

The embodiment provides a specific preparation method for preparing highland barley monascus vinegar by using red yeast rice prepared by the method, the monascus vinegar is prepared by taking a substance obtained by filtering vinasse fermented by highland barley monascus wine as a fermentation raw material and performing alcoholic fermentation and acetic acid fermentation, and the specific steps are as follows:

(1) fermentation raw materials: and filtering the distiller's grains warp cloth after the highland barley monascus wine fermentation to obtain the highland barley monascus vinegar fermentation raw material.

(2) Alcohol fermentation: after saccharification is finished, cooling to about 30 ℃, adding 6% of fermented highland barley monascus and 0.2% of activated dry yeast, uniformly stirring, sealing and fermenting in a conical flask for 3-7 days until total sugar is not reduced any more, stopping fermentation, and sterilizing.

(3) Acetic acid fermentation: adding 0.2-0.7% acetic acid bacteria into the fermentation liquor after alcohol fermentation, shaking the bottle for 1 time every day to remove redundant carbon dioxide, measuring the total acid and pH once every 5 days, stopping fermentation when the total acid and pH are not reduced any more, and sterilizing for later use.

(4) Adding salt and after-ripening: after the acetic fermentation is finished, filtering, adding 0.1-0.5% of salt into the filtrate, and after-ripening for 7-10 days.

(5) And (3) sterilization: and (3) sterilizing the vinegar liquid after-ripening for 30min by steam at the temperature of 58-95 ℃, quickly cooling and filtering to obtain filtrate, namely the highland barley monascus vinegar.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention.