燕麦麸皮与红曲粉混合发酵条件的优化  

Optimization of Mixed Fermentation Conditions of Oat Bran and Red Yeast Rice Powder

作　　者：高宇琪 张秀金 李再贵[1] GAO Yu-qi;ZHANG Xiu-jin;LI Zai-gui(College of Food Science and Nutrition Engineering,China Agricultural University,Beijing 100083,China;COFCO Fengtong(Beijing)Food Co.,Ltd.,Beijng 102600,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中粮丰通(北京)食品有限公司,北京102600

出　　处：《粮油食品科技》2021年第3期177-182,共6页Science and Technology of Cereals,Oils and Foods

基　　金：国家燕麦荞麦产业技术体系(CARS-07-E-04)。

摘　　要：以燕麦麸皮为底物,加入红曲粉进行混合发酵,同时,以燕麦麸红曲混合物中的有效降脂成分为评价指标,通过单因素实验优化发酵工艺条件(发酵时间、发酵用水pH以及红曲粉添加量)。结果表明:发酵时间为72 h、p H为6.7、红曲粉添加量为10 g时,发酵产物中莫纳可林K、红曲色素、β-葡聚糖的含量分别为3.76 mg/g、27.58和3.31%,与优化前混合物相比,莫纳可林K和红曲色素分别增加了38.2%和23.0%,而β-葡聚糖仅降低41.2%。燕麦红曲发酵产物同时含有较高含量的三种降脂成分,是燕麦麸皮综合利用和降脂食品的新途径。Oat bran was used as a substrate,and red yeast rice powder was added to provide fermented bacteria for mixed fermentation.The effective lipid-lowering ingredients in the mixture were used as evaluation index,and the fermentation process conditions(fermentation time,fermentation water pH,and amount of red yeast rice powder)were optimized by a single factor experiment.The results showed that the optimal fermentation time was 72 h,the p H of the fermentation water was 6.7,and the amount of added Monascus powder was 10 g.Under this condition,the contents of monacolin K,Monascus pigment,andβ-glucan in the fermentation product were 3.76 mg/g,27.58,and 3.31%,respectively.Compared with the raw mixture of oat bran and red yeast rice powder,monacolin K and Monascus pigments increased by 38.2%and 23.0%respectively,whileβ-glucan only decreased by 41.2%.The fermentation product contains three kinds of high-fat lipid-lowering ingredients at the same time,and it is meaningful for the comprehensive utilization of oat bran and the development of lipid-lowering functional foods.

关 键 词：燕麦麸皮 红曲粉 发酵 降脂成分 莫纳可林K 红曲色素 Β-葡聚糖 

分 类 号：TS209[轻工技术与工程—食品科学]