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Method of preparing functional monascus powder based on spraying drying method and effectively maintaining total content of MK and stability of acid MK

A functional monascus powder, spray drying technology, applied in microorganism-based methods, biochemical equipment and methods, fungi and other directions, can solve the problems of large decline rate of total MK content and high conversion rate, and reduce drying time. , The effect of high fermentation titer and strong practicability

Pending Publication Date: 2020-04-17
GUANGDONG TIANYI BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] In view of the above situation, the present invention relates to a method for preparing functional red yeast rice powder by a spray drying method and effectively maintaining the total content of MK and the stability of acidic MK, so as to solve the problem that in the drying process of red yeast rice products proposed in the above-mentioned background technology, The decrease rate of the total content of MK is large, and the conversion rate of acid-form MK to lactone-form MK is high.

Method used

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  • Method of preparing functional monascus powder based on spraying drying method and effectively maintaining total content of MK and stability of acid MK

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] In this embodiment, a spray-drying method is used to prepare functional red yeast rice powder and a method for effectively maintaining the total content of MK and the stability of acidic MK, including the following steps:

[0027] Step A. Design medium with tartary buckwheat powder as carbon source, the formula is: tartary buckwheat powder 6.0%, 10% soybean hydrolyzate 5.0%, sugar alcohol 2.2%, corn steep liquor 0.12%, NaNO 3 0.15% , MgSO 4 ·7H 2 O 0.12%, k 2 HPO 4 ·3H 2 O0.14%, ZnSO 4 ·7H 2 O 0.15%, MnSO 4 ·7H 2 O 0.14%, (NH 4 ) 2 SO 4 0.16%, pH4.53. Combining Monascus purple with liquid submerged fermentation in a 1500L fermenter to produce a functional red yeast fermentation broth with MK as the main target product, the fermentation process is controlled as follows: inoculum size: 6%; temperature: 0-96h 28.5°C, 97h- End 22.6°C; Stirring speed: 75rpm; Ventilation volume: 70m 3 / h; tank pressure: 0.035MPa; cultivated for 18 days.

[0028] Step B. Use a p...

Embodiment 2

[0032]In this embodiment, a spray-drying method is used to prepare functional red yeast rice powder and a method for effectively maintaining the total content of MK and the stability of acidic MK, including the following steps:

[0033] Step A. Design medium with tartary buckwheat flour as carbon source, the formula is: tartary buckwheat flour 7.0%, 10% soybean hydrolyzate 6.5%, sugar alcohol 3.0%, corn steep liquor 0.10%, NaNO 3 0.12% , MgSO 4 ·7H 2 O 0.13%, K 2 HPO 4 ·3H 2 O 0.12%, ZnSO 4 ·7H 2 O 0.18%, MnSO 4 ·7H 2 O 0.18%, (NH 4 ) 2 SO 4 0.20%, pH4.35. Combining Monascus purple with liquid submerged fermentation in a 1500L fermenter to produce a functional red yeast fermentation broth with MK as the main target product, the fermentation process is controlled as inoculum size: 3.5%; temperature: 0-96h 32.5°C, 97h-end 25.3℃; Stirring speed: 100rpm; Ventilation volume: 80m 3 / h; tank pressure: 0.045MPa; cultivated for 19 days.

[0034] Step B. Use a pressurized...

Embodiment 3

[0038] In this embodiment, a spray-drying method is used to prepare functional red yeast rice powder and a method for effectively maintaining the total content of MK and the stability of acidic MK, including the following steps:

[0039] Step A. Tartary buckwheat powder and tartary buckwheat powder are used as the carbon source design medium, the formula is: tartary buckwheat powder and tartary buckwheat powder (1:1) 7.5%, 10% soybean hydrolyzate 6.2%, sugar alcohol: 5.0% , corn steep liquor 0.14%, NaNO 3 0.20% , MgSO 4 ·7H 2 O0.20%, K 2 HPO 4 ·3H 2 O 0.16%, ZnSO 4 ·7H 2 O 0.12%, MnSO 4 ·7H 2 O 0.10%, (NH 4 ) 2 SO 4 0.12%, pH4.68. Combining Monascus purple with liquid submerged fermentation in a 1500L fermenter to produce a functional red yeast fermentation broth with MK as the main target product, the fermentation process is controlled as follows: inoculum size: 10%; temperature: 0-96h 33.5°C, 97h- End 23.6°C; Stirring speed: 60rpm; Ventilation volume: 110m 3 / ...

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Abstract

The invention relates to a method. The method comprises the following steps: step A, using tartary buckwheat powder, tartary buckwheat peel powder or a combination of the tartary buckwheat powder andthe tartary buckwheat peel powder as a carbon source design culture medium, and performing liquid submerged fermentation in a 1500-L fermentation tank in combination with monascus purpureus to preparefunctional monascus fermentation liquor taking Monacolin K (hereinafter referred to as MK) as a main target product; step B, performing solid-liquid separation on the fermentation liquor obtained inthe step A by using a pressurized plate-and-frame filter press, and performing falling film evaporation and vacuum concentration on the obtained filtrate; step C, fully stirring and mixing the concentrated solution obtained in the step B with 6-15% by mass of auxiliary materials to prepare homogeneous spray liquid, and performing filtering for later use; and step D, preparing the spray liquid obtained in the step C into a powder product by using centrifugal spray drying equipment. According to the invention, the total content of MK and the stability of acid MK can be effectively maintained under the conditions of high temperature and short time; and a problem of hot melting wall adhesion is avoided. Moreover, the drying time of the monascus product is greatly shortened, and the produced functional monascus powder is free of scorch aroma and bitterness and good in water solubility.

Description

technical field [0001] The invention relates to the technical field of biological fermentation and post-treatment of fermentation liquid, in particular to a method for preparing functional red yeast rice powder by a spray drying method and a method for effectively maintaining the total content of MK and the stability of acidic MK. Background technique [0002] The liquid submerged fermentation of Monascus bacterium is used to prepare functional red yeast fermented liquid, which is separated from solid and liquid by a pressurized plate and frame filter press, and the filtrate is concentrated by falling film evaporation under reduced pressure to obtain functional red yeast concentrated liquid. The target product is MK. MK has two structures: acid form and lactone form. The lactone form of MK needs to be hydrolyzed by the hydroxyl esterase in the body to be hydrolyzed into acid form of MK to exert its medicinal effect. Studies have suggested that long-term use of lactone MK wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12P1/02C12R1/645
CPCC12N1/14C12P1/02C12R2001/645C12N1/145
Inventor 聂增宇胡文林许世锦谢凤娇覃爱红陈玲娟
Owner GUANGDONG TIANYI BIOTECH CO LTD
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