Monascus solid state fermentation oat functional steamed bun and preparation method thereof

Abstract

The invention provides monascus solid-state fermented oat functional steamed buns and a preparation method thereof, and is characterized in that the monascus solid-state fermented oat functional steamed buns are prepared from the following raw materials in parts by weight: 5-10 parts of monascus fermented oat flour, 180-200 parts of wheat flour, 2-3 parts of yeast powder, 45-55 parts of water and 8-10 parts of white granulated sugar. According to the method, the content of acid Monacolin K in the oat flour is increased through solid-state fermentation, then the steamed buns are prepared from the oat flour subjected to solid-state fermentation, the steamed buns can be endowed with unique flavor and color, and the steamed buns can also have the health-care function.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a functional steamed bun made from oats fermented with Monascus purpureus and its preparation method. Background Technology

[0002] Oats are a low-sugar, high-energy food, rich in dietary fiber, fat, protein, and vitamins. They also contain functional substances such as beta-glucan, linoleic acid, and lysine, and long-term consumption can lower cholesterol and blood lipids.

[0003] Monascus purpureus has been used in my country for over 1000 years as a traditional fermentation fungus, producing pigments and a unique flavor during fermentation. Its metabolites include monascus pigment and Monacolin K, with Monacolin K being a functional metabolite that helps lower cholesterol and blood lipids. Monacolin K exists in two forms: acidic and lactone. Acidic Monacolin K can be used directly to lower lipids without increasing the metabolic burden on the liver and kidneys, but it is only found in natural red-region fermentation products.

[0004] Steamed buns are a popular food in my country, and in many parts of the country they are a staple food. However, as people pay more and more attention to their health, ordinary steamed buns can no longer meet their needs. Summary of the Invention

[0005] In response to the problems mentioned in the background art, the present invention provides a functional steamed bun made from oats fermented with Monacolin K by solid-state fermentation and its preparation method. The method increases the content of acidic Monacolin K in oat flour through solid-state fermentation, and then uses the solid-state fermented oat flour to prepare steamed buns. This not only gives the steamed buns a unique flavor and color, but also makes the steamed buns have health-preserving functions.

[0006] To achieve the above and other related objectives, the present invention adopts the following technical solution: In a first aspect, the present invention provides a functional steamed bun made from red yeast fermented oats, characterized in that it is made from the following raw materials in parts by weight: 5-10 parts red yeast fermented oat flour, 180-200 parts wheat flour, 2-3 parts yeast powder, 45-55 parts water, and 8-10 parts white sugar.

[0007] Preferably, the red yeast fermented oat flour is made from red yeast (Monascus purpureus) Monascus ruber ) CSUFT-1 was produced through co-fermentation with Pasteurella multocida.

[0008] Preferably, the red mold ( Monascus ruber ) CSUFT-1 is deposited at the China Center for Type Culture Collection (CCTCC) with accession number CCTCC NO: M 20241399 and deposit date July 1, 2024.

[0009] Preferably, the method for preparing the Monascus purpureus-fermented oat flour includes the following steps: Step 1: After activating Monascus purpureus on PDA solid medium, pick the mycelia into seed culture medium and place them in a constant temperature shaker at 180-200 rpm and 30-32 ℃ for 48-96 h in the dark; inoculate the acetic acid bacteria into the pasteurized acetic acid bacteria liquid culture medium and incubate at 33 ℃ for 24-48 h. Step 2: Weigh 30-40 g of oats into each fermentation bottle, add 20-30% v / w water according to the mass percentage of oats, seal with kraft paper, sterilize with saturated steam at 115-121 ℃ for 15-20 min, and cool at room temperature. Step 3: Inoculate the Monascus purpureus seed culture, which has been cultured for 48-96 h, into the oat culture medium prepared in Step 2 at a rate of 10-25% v / w (by weight of oats). After inoculation, ferment for 2-3 days at an ambient temperature of 30-32 ℃ and a humidity of 75-80%. Then, inoculate the Acetic Acid Bacteria culture at a rate of 3-5% v / w (by weight of oats) and ferment for 1-2 days at an ambient temperature of 30-32 ℃. Finally, ferment for 15-25 days at an ambient temperature of 24-26 ℃ and a humidity of 75-80%. Step 4: After fermentation, place the fermented oats in an oven at 50-60 ℃ and dry for 12-16 hours. After grinding, pass the oats through a 100-mesh sieve to obtain red yeast fermented oat flour.

[0010] Preferably, the raw material formula of the Monascus purpureus seed culture medium includes the following raw materials by mass percentage: 4-8% w / v glucose, 2-3% w / v peptone, 2-3% w / v soluble starch, and the remainder is RO water.

[0011] Preferably, the raw material formula of the Pasteurella acetic acid liquid culture medium includes the following raw materials by mass percentage: 10% w / v glucose, 1% w / w yeast extract, 2% w / w CaCO3, and the remainder is RO water, adjusted to pH 6.5-7; The preparation method of the pasteurized acetic acid bacteria liquid culture medium is as follows: mix all raw materials evenly according to the instructions, then put them into an Erlenmeyer flask, sterilize with saturated steam at 115-121 ℃ for 15-20 min, and then cool to room temperature for later use. After the pasteurized acetic acid bacteria liquid culture medium is cooled, add 2% v / v anhydrous ethanol.

[0012] Preferably, it is made from the following raw materials in parts by weight: 5 parts of red yeast solid-state fermented oat flour, 195 parts of medium-gluten wheat flour, 2 parts of yeast, 50 parts of water, and 9 parts of white sugar.

[0013] Preferably, the inoculation amount of the Monascus purpureus seed solution is 20% v / w and the inoculation amount of the Acetic Acid Bacteria solution is 2.5% v / w, based on the weight of oats.

[0014] Preferably, the Monacolin K content in the red yeast fermented oat flour is not less than 7.0 mg / g.

[0015] Secondly, the present invention provides a method for preparing functional steamed buns made from oats fermented with Monascus purpureus in solid state, characterized by comprising the following steps: Step 1: Dough Preparation Mix the ingredients according to the recipe until evenly combined, add water and knead into a smooth dough; Step 2: Proofing the dough Ferment the kneaded smooth dough in an environment with an ambient temperature of 35-37℃ and a humidity of 70-85% for 25-35 minutes; Step 3: Second Proofing Wrap the dough that has undergone one proofing tightly with plastic wrap and place it in an environment with an ambient temperature of 2-6℃ to ferment for 3-6 hours; Step Four: Plastic Surgery Knead the risen dough into a long strip, divide it into equal portions, and shape each portion into a round or cone shape. Step 5: Steaming the buns Steam at 95-100 ℃ for 20-30 minutes.

[0016] Compared with the prior art, the beneficial effects of the present invention are as follows: 1) This invention is the first to use pasteurized acetic acid bacteria in the production of pasta. Innovatively, during the oat fermentation process, through the synergistic fermentation of Monascus purpureus and pasteurized acetic acid bacteria, the content of acidic Monacolin K produced by fermentation can be increased while the content of lactone-type Monacolin K can be decreased while the total amount of Monacolin remains basically unchanged. This can reduce the risk of liver and kidney damage to consumers that may be caused by the introduction of metabolic lactone-type Monacolin K into steamed buns through oats.

[0017] 2) This invention employs a two-stage fermentation method in the steamed bun making process: "warm fermentation for activation followed by cold fermentation for maturation." The prolonged low-temperature fermentation promotes full hydrolysis of the flour, producing more amino acids and flavor substances, resulting in an exceptionally delicate, moist, and elastic texture in the steamed buns, with a rich wheat aroma similar to that of sourdough. Detailed Implementation Plan

[0018] The technical solutions of this invention will be clearly and completely described below. Obviously, the described embodiments are only a few embodiments of this invention, and not all embodiments. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention. Example 1

[0019] A method for preparing a functional steamed bun made from oats fermented with Monascus purpureus in solid state includes the following technical steps: (1) Preparation of seed culture: Weigh glucose at 6% w / v, peptone at 2% w / v, and soluble starch at 3% w / v according to the required seed culture volume, and steam sterilize at 121 ℃ for 15 min; Prepare Pasteurella acetic acid liquid culture medium: 10% w / v glucose, 1% w / w yeast extract, 2% w / w CaCO3, adjust pH to 6.5-7, steam sterilize at 121 ℃ for 15 min, and add 2% v / v anhydrous ethanol after cooling; (2) Activation and culture of the strain: Monascus purpureus (Monascus purpureus) Monascus ruber ) 50 μL of the CSUFT-1 preservation solution was spread onto a 90 mm diameter PDA solid medium and incubated at 30 ℃ and 75% humidity for 72 h. Single colonies were picked and placed in seed culture medium and incubated in a constant temperature shaker at 180 rpm and 30 ℃ in the dark for 72 h. 15-25 mL of pasteurized acetic acid bacteria liquid medium was placed in a 50 mL sterile centrifuge tube, and 1-3 μL of acetic acid bacteria (CSUFT-C1) preservation solution was inoculated and incubated at 33 ℃ for 24-48 h. This was repeated twice. The pasteurized acetic acid bacteria used was a commercially available common pasteurized acetic acid bacteria. (3) Solid-state fermentation of oats with Monascus purpureus: Weigh 40 g of oats into each fermentation bottle, add 25% v / w water according to the mass percentage of oats, seal with kraft paper, sterilize with saturated steam at 121 ℃ for 15 min, cool at room temperature, inoculate the Monascus purpureus seed liquid cultured for 72 h into the oat culture medium at 15% v / w of oats, ferment for 3 days at an ambient temperature of 30 ℃ and a humidity of 75%, then inoculate with acetic acid bacteria liquid at 3% v / w of oats, ferment for 36 h at an ambient temperature of 31 ℃, and then ferment for 15 days at an ambient temperature of 25 ℃ and a humidity of 75%. (4) Red Monascus fermented oat flour: After fermentation, place it in an oven at 60 ℃ and dry for 14 h. After grinding, pass it through a 100-mesh sieve to obtain the red Monascus fermented oat flour required for making steamed buns. (5) Dough preparation: Mix 5 parts red yeast solid fermented oat flour, 195 parts medium gluten wheat flour, 2 parts yeast, 50 parts water, and 8 parts white sugar evenly and knead into a smooth dough. (6) Proofing: Proof the kneaded smooth dough for 25 minutes in an environment with an ambient temperature of 37 ℃ and a humidity of 75%; (7) Second proofing: Wrap the dough that has been proofed once tightly with plastic wrap and place it in an environment with an ambient temperature of 4 ℃ for 4 hours. Knead the proofed dough into a long strip, divide it into equal portions, and knead each portion into a round or conical shape. (8) Steaming buns: Add an appropriate amount of water to the steamer. When the water temperature reaches 100 ℃, steam for 22 minutes.

[0020] Examples 2-4 A method for preparing functional steamed buns made from oats fermented with Monascus purpureus in solid state. The production process of this embodiment is basically the same as that of Embodiment 1, with the only difference being the amount and parameters of some raw materials added. For details, please refer to Tables 1-3.

[0021] Table 1. Monacolin K content in oats fermented with Monascus purpureus in solid-state fermentation.

[0022]

[0023] Table 1 shows that different inoculum amounts of *Monascus purpureus* and *Acetobacter pasteurization* affect the content of lactone-type and acid-type *Monacolin K* after solid-state fermentation by *Monascus purpureus*. When the inoculum amounts of *Monascus purpureus* and *Acetobacter pasteurization* are 8% and 1%, respectively, the weight of *Monacolin K* remains basically unchanged, but the content of acid-type *Monacolin K* is the highest, and the content of lactone-type *Monacolin K* is the lowest. Therefore, in this invention, based on the weight of oats, the inoculum amount of *Monascus purpureus* seed culture is 20% v / w, and the inoculum amount of *Acetobacter pasteurization* culture is 2.5% v / w.

[0024] Table 2. Summary of Raw Material Ratios and Process Parameters for Solid-State Fermentation of Oat Buns with Monascus purpureus

[0025] Table 3. Effects of different processes on the quality of steamed buns

[0026] As shown in Table 3, Examples 1 and 2 employ the method of the present invention, namely, a two-stage fermentation method of "warm fermentation for activation, followed by cold fermentation for maturation," with the temperature controlled at 37°C for the first fermentation and 4°C for the second. Examples 3 and 4, however, use the traditional method, with both fermentation temperatures at 37°C. Comparison shows that the steamed buns prepared by the method of the present invention have significantly lower hardness than those prepared by the traditional method, while exhibiting significantly higher elasticity and resilience. Therefore, the two-stage fermentation method of "warm fermentation for activation, followed by cold fermentation for maturation" employed in the present invention can significantly improve the edible quality of the steamed buns.

Claims

1. A functional steamed bun made from oats fermented with Monascus purpureus, characterized in that, It is made from the following ingredients by weight: 5-10 parts of red yeast fermented oat flour, 180-200 parts of wheat flour, 2-3 parts of yeast powder, 45-55 parts of water, and 8-10 parts of white sugar.

2. The functional steamed bun made from red yeast rice fermented with solid-state yeast as described in claim 1, characterized in that, The red yeast fermented oat flour is made from red yeast mold (Monascus purpureus) Monascus ruber It is produced by co-fermentation of CSUFT-1 and pasteurized acetic acid bacteria.

3. The functional steamed bun made from red yeast rice fermented with solid-state yeast according to claim 2, characterized in that, The red mold ( Monascus ruber CSUFT-1 is deposited at the China Center for Type Culture Collection, with accession number CCTCC NO: M20241399.

4. The functional steamed bun made from red yeast rice fermented with solid-state yeast as described in claim 3, characterized in that, The method for preparing the red yeast fermented oat flour includes the following steps: Step 1: After activating Monascus purpureus on PDA solid medium, pick the mycelia into seed culture medium and place them in a constant temperature shaker at 180-200 rpm and 30-32 ℃ for 48-96 h in the dark; inoculate the acetic acid bacteria into the pasteurized acetic acid bacteria liquid culture medium and incubate at 33 ℃ for 24-48 h. Step 2: Weigh 30-40 g of oats into each fermentation bottle, add 20-30% v / w water according to the mass percentage of oats, seal with kraft paper, sterilize with saturated steam at 115-121 ℃ for 15-20 min, and cool at room temperature. Step 3: Inoculate the Monascus purpureus seed culture, which has been cultured for 48-96 h, into the oat culture medium prepared in Step 2 at a rate of 10-25% v / w (by weight of oats). After inoculation, ferment for 2-3 days at an ambient temperature of 30-32 ℃ and a humidity of 75-80%. Then, inoculate the Acetic Acid Bacteria culture at a rate of 3-5% v / w (by weight of oats) and ferment for 1-2 days at an ambient temperature of 30-32 ℃. Finally, ferment for 15-25 days at an ambient temperature of 24-26 ℃ and a humidity of 75-80%. Step 4: After fermentation, place the fermented oats in an oven at 50-60 ℃ and dry for 12-16 hours. After grinding, pass the oats through a 100-mesh sieve to obtain red yeast fermented oat flour.

5. The red yeast rice solid-state fermented oat functional steamed bun according to claim 4, characterized in that, The raw material formula of the Monascus purpureus seed culture medium includes the following raw materials by mass percentage: 4-8% w / v glucose, 2-3% w / v peptone, 2-3% w / v soluble starch, and the remainder is RO water.

6. The functional steamed bun made from red yeast rice fermented with solid-state yeast as described in claim 4, characterized in that, The raw material formula of the Pasteurella acetic acid liquid culture medium includes the following raw materials by mass percentage: 10% w / v glucose, 1% w / w yeast extract, 2% w / w CaCO3, and the remainder is RO water, adjusted to pH 6.5-7. The preparation method of the pasteurized acetic acid bacteria liquid culture medium is as follows: mix all raw materials evenly according to the instructions, then put them into an Erlenmeyer flask, sterilize with saturated steam at 115-121 ℃ for 15-20 min, and then cool to room temperature for later use. After the pasteurized acetic acid bacteria liquid culture medium is cooled, add 2% v / v anhydrous ethanol.

7. The functional steamed bun made from oats fermented with Monascus purpureus according to claim 1, characterized in that, It is made from the following ingredients by weight: 5 parts red yeast solid-state fermented oat flour, 195 parts medium-gluten wheat flour, 2 parts yeast, 50 parts water, and 9 parts white sugar.

8. The red yeast rice solid-state fermented oat functional steamed bun according to claim 4, characterized in that, Based on the weight of oats, the inoculation amount of the Monascus seed solution is 20% v / w, and the inoculation amount of the Acetic Acid Bacteria solution is 2.5% v / w.

9. The functional steamed bun made from oats fermented with Monascus purpureus according to claim 1, characterized in that, The Monacolin K content in the red yeast fermented oat flour is not less than 7.0 mg / g.

10. The method for preparing a functional steamed bun made from oats fermented with Monascus purpureus according to claim 1, characterized in that, Includes the following steps: Step 1: Dough Preparation Mix the ingredients according to the recipe until evenly combined, add water and knead into a smooth dough; Step 2: Proofing the dough Ferment the kneaded smooth dough in an environment with an ambient temperature of 35-37℃ and a humidity of 70-85% for 25-35 minutes; Step 3: Second Proofing Wrap the dough that has undergone one proofing tightly with plastic wrap and place it in an environment with an ambient temperature of 2-6℃ to ferment for 3-6 hours; Step Four: Plastic Surgery Knead the risen dough into a long strip, divide it into equal portions, and shape each portion into a round or cone shape. Step 5: Steaming the buns Steam at 95-100 ℃ for 20-30 minutes.

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