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CN-122012247-A - Monascus purpureus M25 with blood pressure and blood fat reducing functions and application thereof

CN122012247ACN 122012247 ACN122012247 ACN 122012247ACN-122012247-A

Abstract

The application relates to the field of fermented foods, and particularly discloses monascus purpureus M25 with blood pressure and blood fat reducing functions, wherein the preservation number of the monascus purpureus M25 is CCTCC NO: M20252285. The application also discloses an innovative application method of the strain in preparing the red yeast thick broad-bean sauce, which is characterized in that M25 strain is inoculated into wheat kernel to prepare red Qu Xiaomai flour rich in active ingredients, the flour is used as a functional ingredient, the flour and the aspergillus oryzae are fermented cooperatively in the starter making stage of the bean sauce in Pi county, and the traditional processes such as high-salt fermentation and the like are carried out subsequently. The method successfully solves the industrial problems that the functional strain is difficult to survive and express efficacy in the traditional high-salt fermentation system. The prepared thick broad-bean sauce not only maintains the traditional flavor, but also has the amino acid nitrogen content far exceeding the standard, remarkably improves the delicate flavor and the nutritional value of the product, and more importantly, the final product has stable content of monacolin K and has double health care functions of reducing blood pressure and blood fat.

Inventors

  • GAO YINJIANG
  • LIU CHAO
  • LU JING
  • CHEN BO

Assignees

  • 四川饭扫光食品集团股份有限公司

Dates

Publication Date
20260512
Application Date
20251212

Claims (10)

  1. 1. The monascus purpureus M25 with the blood pressure and blood fat reducing functions is characterized in that the monascus purpureus M25 (Monascus purpureus M) has a preservation number of CCTCC No. M20252285 and is preserved in China center for type culture collection (China center for type culture collection) at 10 and 22 of 2025.
  2. 2. A preparation method of monascus wheat flour is characterized by comprising the steps of steaming wheat kernels, inoculating the monascus purpureus M25 of claim 1, fermenting for 4-6 days at 28-32 ℃, drying, and grinding to obtain red Qu Xiaomai flour.
  3. 3. The method for preparing red Qu Xiaomai flour according to claim 2, wherein the inoculating amount of the purple monascus M25 is 10 6 ~10 8 spores/g.
  4. 4. The method for preparing flour with red Qu Xiaomai as claimed in claim 2, wherein the process parameters of the drying treatment are that the drying treatment is carried out for 5-10 hours at 50-70 ℃.
  5. 5. Use of monascus purpureus M25 according to claim 1 for preparing functional fermented food for lowering blood pressure and reducing blood fat.
  6. 6. The preparation method of the functional red yeast bean paste is characterized by comprising the following steps: Providing pretreated broad bean paste and chilli sauce; Adding red Qu Xiaomai flour obtained by the preparation method of any one of claims 2-4 into cooled broad bean, uniformly mixing, inoculating aspergillus oryzae koji according to 0.05% -0.15% of the mass of the broad bean, stirring uniformly, and then performing koji making fermentation to obtain the broad bean koji; Mixing the soybean paste koji with brine, and fermenting at 32-40 ℃ for at least 150 days to obtain the sweet paste; And (3) uniformly mixing the sweet petals and the chilli sauce, fermenting at room temperature for at least 150 days to obtain a semi-finished product of the Pi county bean cotyledon, then adding edible salt and water, and uniformly stirring and mixing to obtain a finished product of the Pi county bean paste.
  7. 7. The method for preparing the functional red yeast soybean paste according to claim 6, wherein the addition amount of the red Qu Xiaomai flour is 5-15% of the mass of the broad bean paste.
  8. 8. The method for preparing the functional red yeast rice thick broad-bean sauce according to claim 6, wherein the pretreatment method of broad-bean paste comprises the following steps: blanching peeled dry broad beans in hot water at 90-98 ℃ for 2-6min, and then cooling to 30-40 ℃ to obtain pretreated broad bean halves; Wherein the mass ratio of the peeled dry broad beans to the hot water is 1:5-7.
  9. 9. The method for preparing the functional red yeast rice thick broad-bean sauce according to claim 6, wherein the maximum diameter of the pepper fragments in the chilli sauce is 40mm, and the salt content of the chilli sauce after smashing is 15-18%.
  10. 10. A functional red yeast thick broad-bean sauce prepared by the preparation method provided by any one of claims 6-9, characterized in that the total acid content in the finished functional red yeast thick broad-bean sauce is less than or equal to 2.0%, the amino acid nitrogen content is greater than 0.45 g/100g, the free amino acid content is greater than 36.0 mg/g, the protease activity is greater than 550U/g, and the monacolin K content is greater than 12.0 mg/g.

Description

Monascus purpureus M25 with blood pressure and blood fat reducing functions and application thereof Technical Field The application relates to the field of microbial fermentation, in particular to monascus purpureus M25 with blood pressure and blood fat reducing functions and application thereof. Background Monascus spp as a traditional food starter, the hypolipidemic function of the metabolite monacolin K (Monacolin K) is well known and has been successfully developed as a functional food or dietary supplement. However, the effective integration of monascus, particularly its functional strain, into complex traditional high-salt fermented food systems such as Pi county thick broad-bean sauce has always faced serious challenges, resulting in poor application results. This is mainly manifested in the following two aspects: 1. The adaptability and functionality of the strain in a high-salt multi-strain fermentation environment are maintained. The preparation of the Pixian bean paste is a long-term and multi-stage process, and relates to a plurality of links such as starter propagation of aspergillus oryzae, high-salt anaerobic fermentation and the like. Most monascus strains are severely inhibited from growing in this environment, and their ability to metabolize synthetic functional active substances (e.g., monacolin K, gamma-aminobutyric acid, etc.) is greatly reduced. For example, the addition of common monascus powder directly to thick broad-bean paste does not allow efficient production of functional ingredients. The prior art (as in the patent of publication number CN112056492 a) focuses on the use of the coloring function of monascus, lacking an effective solution for how to ensure stable delivery and final expression of specific healthcare functions of monascus under such severe process conditions. Second, the introduction of exogenous red yeast rice has a problem of conflict with the traditional flavor and quality of the product. The Pixian bean paste has unique flavor of soy sauce flavor and coordination, and the flavor substances are mainly generated by the synergistic effect of microbial communities such as aspergillus oryzae, saccharomycetes and the like. The blind introduction of exogenous monascus can bring risks that firstly strong fermentation smell of the monascus can interfere with even cover up inherent compound aroma of thick broad-bean sauce to cause flavor imbalance, secondly the monascus can compete with indigenous microorganisms (such as aspergillus oryzae) in a system to influence the protease activity of the aspergillus oryzae, so that insufficient starter making and incomplete fermentation of soy sauce mash are caused, and finally key quality indexes of the product, such as amino acid nitrogen content, are not increased and reduced, and the basic flavor and nutritional value of the product are damaged. Therefore, how to successfully endow the soybean paste with clear health care function on the premise of keeping the traditional flavor and the good quality of the soybean paste in Pi county is a technical problem to be solved in the field. Disclosure of Invention Based on the defects in the prior art, the application provides the purple monascus M25 with the blood pressure and blood fat reducing functions and the application thereof, so as to solve the core problem of poor application effect of the monascus in the traditional high-salt fermented food. Specifically, the technical problems to be solved by the invention are as follows: 1. provides the purple monascus M25 which not only can synthesize the functional components for reducing blood pressure and blood fat, but also can be well adapted to the high-salt and multi-strain fermentation environment of the bean paste in Pixian county. 2. The application method of the traditional process for integrating the strain into the Pi county thick broad-bean sauce can ensure that the functional activity of the strain is effectively transferred to a final product, and meanwhile, the traditional starter propagation and fermentation processes are not interfered and even promoted, and the inherent flavor and physical and chemical indexes (such as amino acid nitrogen) of the product are maintained or even optimized. The application adopts the following technical scheme: In a first aspect, the present application provides a monascus purpureus M25 with blood pressure and blood lipid reducing functions, wherein the monascus purpureus M25 (Monascus purpureus M25) has a preservation number of cctccc No. M20252285, and is preserved in the China center for type culture collection (cmv) at 10 and 22 of 2025. In a second aspect, the application provides a preparation method of monascus wheat flour, which comprises the steps of steaming wheat kernels, inoculating the monascus purpureus M25 of claim 1, fermenting for 4-6 days at 28-32 ℃, drying, grinding to obtain red Qu Xiaomai flour. Further, the inoculation amount of the monascus purpureus M25 is 10 6～108