The Preparation And Application Of Functional Red Yeast Rice Containing Monacolin K

This article takes11kinds of red yeast rice collected from different areas of thecountry as the research object, picking out red yeast rice with high Monacolin Kcontent, strong saccharification and esterification ability, moderate water content andacidity, from which a strain CG-3B with various prominent ability was screened out asprimitive strain to carry out ultraviolet-lithium chloride compound to obtain high-yieldMK monascus strain MB-3.Then conducting research on the brewing technology ofproducts like pure red yeast rice brewed by liquid-state fermentation or by solid-statefermentation as well as the functional monascus wine. At last, analyzing thefunctionality and stability of the product, the main results were shown below:1) The separation and screening of strains: collecting red yeast rice from differentareas and assaying their physicochemical indexes (water content, pigment value,saccharifying power and esterifying power). Monacolin K content in red yeast rice wasmeasured by high performance liquid chromatography (HPLC), taking MK content asthe primary screening index and adding factors like saccharifying power, pigment valueto select monascus CG-3B. Its various indicators were as follows: water content(11.32%), pigment value (1280.20u/g), saccharifying power (644.15mg/g h),esterifying power (246.57mg/100mL), MK content (1.237mg/g).2) Ultraviolet-lithium chloride compound: a strain CG-3B was screened out asprimitive strain to carry out research of ultraviolet sensitivity. Research showed thatunder90seconds of UV-irradiation (20cm,15W), the fatality rate was up to92.3%, so Iselected90s as the best exposure time. Coatting the spores of monascus treated withultraviolet on the tablet containing lithium chloride evenly. Experiments showed thatwhen the concentration of lithium chloride was0.8‰, the fatality rate was86.7%.After many compound mutations, a high-yield MK strain MB-3was screenedeventually and its output of MK reached1.846mg/g,49.23%more than that ofprimitive strain.3) Research and optimization of starter-making technology: Choosing MB-3asexperimental strain to get solid red yeast rice and liquid red yeast rice and brewingmonascus wine separately. Among them,the MK content of fermented wine by solidfermentation was37.86mg/L, while the MK content of fermented wine by solidfermentation was18.72mg/L, so we chose solid red yeast rice as the best brewingyeast. Choosing MB-3as experimental strain, the final rice moisture content,starter-making temperature, initial pH and starter-making time were chosen asavariables to design experiment. Taking high MK content as the primary screeningindex to obtain optimal solid pure starter-making technology as follows: the final ricemoisture content of40%, fermentation at30℃for5d and then23℃for9d, PH of4.0,fermentation for14d together and the production of MK was2.174mg/g.4) Research and optimization of brewing technology: optimizing brewing operation of traditional yellow rice wine. Saccharification conditions, yellow rice wineyeast addition amount, the adding forms starter-making and adding time were chosen asavariables to design experiment to optimize the brewing technology. Taking the colourof wine, taste, MK content as screening indexes, optimal brewing technology wasobtained as follows: according to the ratio of raw materials and water (1:1),saccharifying for180min after adding0.07mL high-temperature alpha amylase and0.05mL glucoamylase. The proportion of added yellow rice wine yeast and15g solidmonascus was2‰. MK content of the red starter wine was56.68mg/L when controllingof the ratio of raw materials and water and pressing and faltering after fermentationwine for17d.