摘要
以青稞、乳酸菌和红曲霉菌为原料,在单因素试验的基础上,通过正交试验,探索乳酸菌红曲霉菌混合发酵制备具有辅助降血脂功能的青稞酵素生产工艺。确定最佳组合为:蒸煮温度120℃,发酵温度30℃,振荡恒温培养箱的摇床转速150 r/min,红曲霉菌接种量6%,得到的β-葡聚糖和莫纳可林含量分别为6.32%和3.15 mg/g。在此条件下制作的青稞酵素含片,比直接混合β-葡聚糖和莫纳可林的降脂效果好。
The fermentation process of auxiliary hypolipidemic highland barley ferments prepared by Lactobacillus and Monascus purpureus Went was explored by orthogonal test on the basis of single factor experiments using highland barley,lactic acid bacteria and Monascus purpureus Went as raw materials.The optimal combination was determined as follows:cooking temperature of 120℃,fermentation temperature of 30℃,shaking speed in oscillating constant temperature incubator of 150 r/min,Monascus purpureus Went inoculation amount of 6%,under these conditions,the contents of the obtainedβ-glucan and monacolin were 6.32%and 3.15 mg/g,respectively.The highland barley ferments tablets prepared under these conditions showed better hypolipidemic effects than that of directly mixedβ-glucan and monacolin.
作者
刘延岭
邓林
陶瑞霄
LIU Yan-ling;DENG Lin;TAO Rui-xiao(Sichuan Technology and Business College,Dujiangyan 611830,China)
出处
《保鲜与加工》
CAS
2021年第5期122-126,共5页
Storage and Process
关键词
降血脂
青稞
酵素
乳酸菌
红曲霉菌
hypolipidemic
highland barley
ferments
Lactobacillus
Monascus purpureus Went
