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Monascus flaxseed cake meal fermentation material and application thereof

A flaxseed cake and fermented product technology, applied in application, microbiology, food science and other directions, can solve the problems of limiting the application of flaxseed and its by-products, and achieve the effect of prolonging the shelf life and slowing down the decline of renal function.

Active Publication Date: 2017-09-08
山西省生物研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the presence of cyanogenic glycosides in flaxseed, the application of flaxseed and its by-products in the food field is limited

Method used

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  • Monascus flaxseed cake meal fermentation material and application thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1 Detoxification of linseed meal

[0030] Adjust the water content of linseed cake to 110-140 g / kg, and detoxify it by 800W microwave for 8 minutes to obtain A;

[0031] Adjust the water content of flaxseed cake to 140-170 g / kg, and detoxify it by 800W microwave for 8 minutes to obtain B;

[0032] Adjust the water content of linseed cake to 170-200 g / kg, detoxify by 800W microwave for 8 minutes, and obtain C;

[0033] Adjust the water content of linseed cake to 200-230 g / kg, and detoxify it by 800W microwave for 8 minutes to obtain D.

[0034] The content of cyanogenic glycosides in flaxseed cakes before and after detoxification was determined by the titration method in GB / T 13084-2006 Determination of cyanide in feedstuffs, and the content of cyanogenic glycosides in flaxseed cakes before detoxification was 337.23mg / kg, the content of the cyanogenic glucoside after detoxification is as shown in Table 1,

[0035] Table 1 Effect of moisture content of linseed...

Embodiment 2

[0038] Example 2 The preparation of the fermented product of red yeast rice linseed cake, the steps are:

[0039](1) Adjust the water content of flaxseed cake to 170-200 g / kg, and detoxify it by 800W microwave for 8 minutes;

[0040] (2) To make red yeast rice linseed cake medium, the formula is: 1000 g of linseed cake after microwave detoxification, 300 g of corn flour, NaNO 3 20 g, MgSO 4 ·7H 2 O 10 g, KH 2 PO 4 10 g, ZnSO 4 ·7H 2 O 20 g, distilled water 10L, pH4.5.

[0041] (3) After activating the slant of Monascus purpureus ATCC5046 for 3 to 4 times, insert the seed fermentation broth at 30°C for constant temperature cultivation for 3 days, and then insert 10% of the inoculum into the Monascus purpureus flax cake medium at 30°C, The stirring speed was 100 r / min, the ventilation rate was 1:4, and the fermentation was carried out for 5 to 7 days. The red pigment color value of the supernatant of the fermentation liquid was measured to be above 800 u / mL, and the ferme...

Embodiment 3

[0044] The preparation of red yeast flax biscuits, the steps are:

[0045] (1) Accurately weigh the following components: 2.0 Kg of fermented red yeast rice flax cake, 7.0 Kg of wheat flour, 1.5 Kg of eggs, 1.0 Kg of white sugar, 2.0 Kg of linseed oil, 0.05 Kg of edible salt, 0.03 Kg of ammonium bicarbonate, Baking soda 0.03 Kg, water 1.0 Kg;

[0046] (2) Mix eggs and linseed oil and stir well to make an oil solution, set aside;

[0047] (3) Dissolve white sugar, edible salt, ammonium bicarbonate, and baking soda in water to make an aqueous solution for later use;

[0048] (4) Add the fermented product of red yeast rice flax cake and wheat flour to the above oil solution and aqueous solution, stir evenly to form a dough, let the dough stand for 40 minutes, and roll it into a biscuit base with a thickness of 0.5cm according to the need. Evenly coat the bottom with a layer of vegetable oil and transfer to a baking tray, preheat the oven at 150°C for 20 minutes, bake the biscui...

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Abstract

The present invention discloses a monascus flaxseed cake meal fermentation material and an application thereof and belongs to the technical field of food processing. The monascus flaxseed cake meal fermentation material is prepared by the following steps: (1) flaxseed cake meal primary detoxification: a moisture content of flaxseed cake meal is controlled at 170-200 g / kg and a microwave detoxification at 800 W is conducted for 8 min; and (2) flaxseed cake meal fermentation and further detoxification: monascus is subjected to a slant activation for 3-4 times, a seed culture is inoculated, a constant temperature culture is conducted at 30 DEG C for 3 d, then the monascus at an inoculation amount of 10% is inoculated into a fermentation culture, a constant temperature culture is conducted at 30 DEG C for 5-7 d, and after the fermentation, a fermentation liquid is concentrated. The monascus flaxseed cake meal fermentation material can improve economic added value of flaxseeds, also produces great economic and social benefits, has effects of losing weight, regulating menopausal disorders, etc., and is especially suitable for consumption of middle-aged and elderly women.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to functional food, in particular to a fermented red yeast rice linseed cake and an application thereof. Background technique [0002] Red yeast rice was first discovered in China and has a production and application history of more than one thousand years. Its fermentation product contains lovastatin K (Monacolin K), which has the physiological activity of lowering blood pressure, blood sugar and cholesterol. Traditional red yeast rice is mainly used in the fields of food processing technology such as brewing rice wine, making fermented bean curd, edible ester, food coloring and so on. [0003] Flaxseed meal is a by-product of deoiling linseed, which has less fat content than linseed, is rich in protein, crude fiber, lignans, linseed gum and other components, and contains cyanogenic glycosides. Among them, lignans have strong antioxidant activity. As phytoestrogens, they have...

Claims

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Application Information

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IPC IPC(8): A21D13/80A21D2/36A23L29/00A23L7/104A23L33/00A23C9/13C12N1/14C12R1/645
CPCA21D2/36A23C9/13A23V2002/00C12N1/14A23V2200/3324A23V2200/308A23V2200/328A23V2200/302A23V2200/30
Inventor 王慕华潘佩平宋崴邓占国王宇宏苏槟楠蔡颖慧李旭霞卢晓霞宫俊峰
Owner 山西省生物研究院有限公司
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