A pilot study on sterilization of functional Monascus red rice by steam explosion
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摘要: 目的:初步研究汽爆功能性红曲的灭菌效果以及对其活性物质莫纳可林K(Monacolin K)的影响。方法:汽爆功能性红曲以蒸汽为汽爆介质,研究115、125、135℃温度下分别维压0、1、3、5 min,功能性红曲中Monacolin K含量、水分含量、菌落总数的变化,采用灭菌指示胶带图像处理法评价灭菌效果。结果:汽爆灭菌在达到灭菌要求的情况下(135℃汽爆3 min),相比较传统高压蒸汽灭菌条件121℃、20 min,汽爆后功能性红曲含水量和Monacolin K的损失率分别为13.07%和3.92%,均低于传统高压蒸汽灭菌后的含水量(18.49%)和损失率(17.76%),该汽爆条件下灭菌指示胶带热敏区域灰度平均值为62.77。结论:汽爆灭菌对于功能性红曲是可行且高效的,该汽爆工艺节省红曲产品后续干燥的能量,降低了生产成本,为功能性红曲有效灭菌、保留活性成分以及减少灭菌后成品含水量的汽爆灭菌提供理论依据。Abstract: Objective: To study the effect of steam explosion sterilization on functional Monascus red rice and its main active component Monacolin K.Methods: Functional Monascus red rice was sterilized by steam explosion.The effects of steam explosion residence time 0 min, 1 min, 3 min, 5 min on sterilization efficiency were investigated under 115 ℃, 125 ℃, 135 ℃, respectively.The change of Monatinlin K content, water content and aerobic plate count was investigated, and sterilization indicator tape was used to characterize the sterilization effect.Results: The results showed that the heat ( 3.92%) of Monacolin K sterilized by steam explosion at 135 ℃ for 3 min was lower than the loss ( 17.76%) of traditional sterilization at 121 ℃ for 20 min. And the water content of functional Monascus red rice sterilized by steam explosion was 13.07%, which was lower than the water content ( 18.49%) of traditional sterilization.Under this condition, the average gray value of the sensitive area in sterilization indicator tape was 62.77.Conclusion: Steam explosion was feasible and efficient for the sterilization of functional Monascus red rice, which could greatly reduce the product cost and energy of subsequent dry step. Steam explosion sterilization of functional Monascus red rice could provide the theoretical basis of retention of the active ingredient and reduction of the water content.
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Keywords:
- functional Monascus red rice /
- steam explosion /
- sterilization /
- Monacolin K
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