燕麦麸皮与红曲粉混合发酵产物的功能成分与理化特性研究

Study on Functional Components and Physicochemical Properties of Mixed Fermentation of Oat Bran and Red Yeast Rice Powder

燕麦麸皮和红曲都是公认的具有降脂功能的食品原料。本研究利用燕麦麸皮与红曲粉混合进行发酵,分别加入番茄、胡萝卜、青椒和山药,研究了不同添加物对发酵产物中CoQ10以及降脂成分含量的影响。结果表明,胡萝卜能够较均衡而有效的提高红曲燕麦麸皮产物的降脂功能成分。在此基础上,测定了燕麦麸皮红曲发酵前后的营养指标、分析了其水合特性、溶解度和吸水性等品质。以燕麦麸皮、红曲和胡萝卜混合发酵后产物中CoQ10、总莫纳可林K、总红曲色素、β-葡聚糖含量分别为5.41μg/g、4.04 mg/g、31.73、2.40%。发酵后产物中的淀粉含量显著下降(P<0.05),而脂肪和蛋白质的含量明显增加。红曲霉发酵可提升25℃冲泡时产物的溶解度指数,对吸水性指数和膨胀指数无影响。而在100℃冲泡时其水合特性均有明显下降。此外,色差测定的结果表明,红曲霉发酵可使混合物的L*值显著降低,但a*值和b*值显著升高(P<0.05)。

Oat bran and red yeast rice powder are well-known function food with lipid-lowering. Oat bran in fermentation of red yeast rice powder was studied, in the conditions of addition of tomato, carrot, green pepper,and Chinese yam. The effects of additives on the contents of CoQ10 and lipid-lowering compositions of product were researched and carrot was the best. On this basis,the nutritional indexes of oat bran Monascus before and after fermentation were determined,and its hydration characteristics,solubility and water absorption were analyzed. The contents of CoQ10, total monacolin K, total Monascus pigment and β-glucan in the fermentation product were 5.41 μg/g, 4.04 mg/g, 31.73, 2.40%, respectively. The content of starch decreased significantly after fermentation(P<0.05), while the contents of lipid and protein increased. In terms of hydration characteristics,fermentation can increase the WSI of the product without affecting the WAI and SPI in 25 ℃ water. But in 100 ℃ water,all of hydration characteristics were decreased significantly. In addition,after fermentation, the L* of the product was significantly decreased, while the a* and b* values were significantly increased(P<0.05).