CN111328933A - Method for improving yolk color and egg quality by using red yeast rice - Google Patents
Method for improving yolk color and egg quality by using red yeast rice Download PDFInfo
- Publication number
- CN111328933A CN111328933A CN202010151600.3A CN202010151600A CN111328933A CN 111328933 A CN111328933 A CN 111328933A CN 202010151600 A CN202010151600 A CN 202010151600A CN 111328933 A CN111328933 A CN 111328933A
- Authority
- CN
- China
- Prior art keywords
- red yeast
- water
- yeast rice
- culture medium
- seed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229940026314 red yeast rice Drugs 0.000 title claims abstract description 38
- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 59
- 238000000855 fermentation Methods 0.000 claims abstract description 40
- 230000004151 fermentation Effects 0.000 claims abstract description 40
- 239000001963 growth medium Substances 0.000 claims abstract description 38
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 36
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 32
- 235000013601 eggs Nutrition 0.000 claims abstract description 30
- 238000011218 seed culture Methods 0.000 claims abstract description 26
- 239000007788 liquid Substances 0.000 claims abstract description 20
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 239000007787 solid Substances 0.000 claims abstract description 15
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 13
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 13
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 13
- 238000004321 preservation Methods 0.000 claims abstract description 9
- 235000009566 rice Nutrition 0.000 claims abstract description 9
- 238000002791 soaking Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 230000003213 activating effect Effects 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 7
- 244000005700 microbiome Species 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 241000209094 Oryza Species 0.000 claims abstract 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 24
- 239000008103 glucose Substances 0.000 claims description 24
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 claims description 20
- 229920001817 Agar Polymers 0.000 claims description 12
- 239000007836 KH2PO4 Substances 0.000 claims description 12
- 239000001888 Peptone Substances 0.000 claims description 12
- 108010080698 Peptones Proteins 0.000 claims description 12
- 244000061456 Solanum tuberosum Species 0.000 claims description 12
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 12
- 239000008272 agar Substances 0.000 claims description 12
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 12
- 235000019319 peptone Nutrition 0.000 claims description 12
- 229910052564 epsomite Inorganic materials 0.000 claims description 11
- 235000012015 potatoes Nutrition 0.000 claims description 10
- 230000003203 everyday effect Effects 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- -1 pH natural Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 20
- 235000012000 cholesterol Nutrition 0.000 abstract description 10
- 241000411851 herbal medicine Species 0.000 abstract description 6
- 239000000419 plant extract Substances 0.000 abstract description 6
- 231100000252 nontoxic Toxicity 0.000 abstract description 3
- 230000003000 nontoxic effect Effects 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 17
- 240000007594 Oryza sativa Species 0.000 description 15
- 238000011282 treatment Methods 0.000 description 10
- 235000007189 Oryza longistaminata Nutrition 0.000 description 9
- 239000000049 pigment Substances 0.000 description 7
- 241001465754 Metazoa Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 238000007873 sieving Methods 0.000 description 5
- 241000228212 Aspergillus Species 0.000 description 4
- 230000009471 action Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- 239000002609 medium Substances 0.000 description 3
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 235000021466 carotenoid Nutrition 0.000 description 2
- 150000001747 carotenoids Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 231100000956 nontoxicity Toxicity 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 231100000572 poisoning Toxicity 0.000 description 2
- 230000000607 poisoning effect Effects 0.000 description 2
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006027 corn-soybean meal Substances 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 210000002445 nipple Anatomy 0.000 description 1
- 230000017448 oviposition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000001057 purple pigment Substances 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000001052 yellow pigment Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/70—Feeding-stuffs specially adapted for particular animals for birds
- A23K50/75—Feeding-stuffs specially adapted for particular animals for birds for poultry
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Animal Husbandry (AREA)
- Biochemistry (AREA)
- Biomedical Technology (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Birds (AREA)
- Mycology (AREA)
- Medicinal Chemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Botany (AREA)
- Physiology (AREA)
- Molecular Biology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Sustainable Development (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a red yeast rice leavening, and the preparation method comprises the following steps: (1) activating and purifying monascus strains, and performing seed culture through a seed culture medium to obtain a seed solution; the monascus is preserved by China industrial microorganism strain preservation management center, and the strain number is CICC 40225; (2) soaking rice in water with pH of 4.5-5.0 adjusted with acetic acid, draining water, adjusting water content to 45-50% with water with pH of 4.5-5.0 adjusted with acetic acid, and sterilizing to obtain solid fermentation culture medium; (3) inoculating the seed liquid prepared in the step (1) into the solid fermentation culture medium prepared in the step (2), fermenting at 28-30 ℃, drying after fermentation is finished, and crushing to obtain the red yeast rice fermented product. The invention can improve the color of the egg yolk and the quality of the egg, can reduce the content of cholesterol in the egg yolk, does not need to add other plant extracts or Chinese herbal medicine components, and is non-toxic and safe.
Description
Technical Field
The invention relates to the technical field of animal feed production, in particular to a method for improving yolk color and egg quality by using red yeast rice.
Background
Yolk color is an important sensory indicator for evaluating egg quality. The color of egg yolk is mainly related to the content and kind of carotenoid in the feed, and also related to the content of riboflavin. However, the birds themselves cannot synthesize carotenoids and can only obtain them from feed. With the gradual increase of the consumption level of consumers, the requirements of people on the quality of eggs and the color of yolk are higher and higher, and the quality of the eggs is considered to be good when the RCF value of the yolk is more than 8, namely the yolk is orange red or golden yellow. The addition of the exogenous pigment can deepen the color of the egg yolk, and how to select the natural pigment with safety, non-toxicity, nutrition and health care becomes an important research direction for regulating and controlling the egg quality nutrition of researchers.
Monascus is a typical representative of homology of medicine and food in China, and the application of Monascus has been in one thousand years history in China, and is a main strain for producing monascus wine and natural pigment. After fermentation of monascus and a substrate, various secondary metabolites can be produced, wherein the main metabolites comprise monascus pigment, monacolinK, ergosterol, antibacterial substances, various digestive enzymes and the like. The monascus pigment is a natural food pigment, contains two yellow pigments, two red pigments and two purple pigments, and is more stable to pH value, temperature, metal ion oxidation and reduction agents and the like than other natural pigments; MonacolinK has the function of inhibiting the synthesis of cholesterol in organisms, and has no toxicity to animals.
At present, the monascus is reported to be used in the animal husbandry, however, the monascus is often used in combination with other plant extracts or Chinese herbal medicines, because the traditional Chinese medicine formula is complex, and the difference between human and animals is large, the potential safety hazard of poisoning is easily caused, and the specific action of a certain component is not easy to determine and the action mechanism is difficult to probe.
Disclosure of Invention
In view of the prior art, the invention aims to provide a method for improving the color of yolk and the quality of eggs by using red yeast rice, and by adopting the method, the color value of the yolk can be improved, the cholesterol content in the yolk can be reduced, the commodity value and market competitiveness of eggs can be improved, and the income can be increased by only using the red yeast rice fermented product prepared by the method without adding other plant extracts or Chinese herbal medicine components.
In order to achieve the purpose, the invention adopts the following technical scheme:
in a first aspect of the invention, a red yeast rice fermented product is provided, and a preparation method thereof comprises the following steps:
(1) activating and purifying monascus strains, and performing seed culture through a seed culture medium to obtain a seed solution; the monascus is preserved by China industrial microorganism strain preservation management center, and the strain number is CICC 40225;
(2) soaking rice in water with pH of 4.5-5.0 adjusted with acetic acid, draining water, adjusting water content to 45-50% with water with pH of 4.5-5.0 adjusted with acetic acid, and sterilizing to obtain solid fermentation culture medium;
(3) inoculating the seed liquid prepared in the step (1) into the solid fermentation culture medium prepared in the step (2), fermenting at 28-30 ℃, drying after fermentation is finished, and crushing to obtain the red yeast rice fermented product.
Preferably, in step (1), the monascus strain is activated in a PDA medium on a slant, purified on a plate, and transferred to a flask to prepare a seed solution.
Preferably, the PDA culture medium comprises potato, glucose, agar and water, the pH is natural, and the solid-to-liquid ratio of the potato, the glucose, the agar and the water is 100g:10 g: (0.75-1) g: 500 ml.
Preferably, in the step (1), the seed culture is carried out for 4-5 days at a temperature of 28-30 ℃ and a rotation speed of 160-200 r/min.
Preferably, the seed culture medium comprises glucose, peptone, NaNO3、MgSO4·7H2O、KH2PO4And water, pH natural, glucose, peptone, NaNO3、MgSO4·7H2O、KH2PO4The solid-liquid ratio of the water to the water is (11-13) g: (3-5) g: (1-3) g:1 g: (1-3) g: 200 mL.
Preferably, in the step (2), the soaking time is 16-20 h.
Preferably, in the step (2), the rice with the adjusted moisture content is filled into a conical flask and sterilized at 121 ℃ for 30 min.
Preferably, in the step (3), the seed solution is inoculated to the solid state fermentation medium in an inoculation amount of 4% -5%.
Preferably, in the step (3), the fermentation time is 12-14 days, the koji is turned over every day from the 3 rd day, and the fermentation is finished and then the fermentation is dried under the condition that the temperature is 40-45 ℃ until the water content is 8% -10%.
Preferably, in the step (3), the red yeast rice fermented product is obtained by crushing and sieving through a 40-50-mesh sieve.
In a second aspect of the invention, the application of the red yeast rice leavening in improving the color of egg yolks and the quality of eggs is provided.
In a third aspect of the invention, a method for improving yolk color and egg quality by using red yeast rice is provided, which comprises the following steps: adding the red yeast rice fermented product into feed, wherein the addition amount of the red yeast rice fermented product is 1-10 per mill of the mass of the feed.
The invention has the beneficial effects that:
1. the monascus fermentation product is obtained by adopting the specific monascus strain CICC40225 through the fermentation method, the addition amount of the monascus fermentation product is optimized, the color of egg yolk and the quality of eggs can be improved after the laying hens eat the monascus fermentation product, the content of cholesterol in the egg yolk can be reduced, other plant extracts or Chinese herbal medicine ingredients are not required to be added, the monascus fermentation product is non-toxic, the safety performance is improved, and potential safety hazards do not exist.
2. The preparation method of the red yeast rice fermented product is simple and reasonable, and the color value of the egg yolk can be improved, the cholesterol content in the egg yolk can be reduced, the commodity value and market competitiveness of eggs can be improved, and the income can be increased after the laying hens eat the fermented product.
Detailed Description
It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
As introduced in the background art, the monascus has been reported in the animal husbandry, but is often mixed with other plant extracts or Chinese herbal medicines, because the traditional Chinese medicine has complex formula and great difference between human and animals, the potential safety hazard of poisoning is easily caused, and the specific action of a certain component is not easy to determine and the action mechanism is difficult to detect when a plurality of components are mixed for use.
Based on the method, the monascus fermentation product is obtained by adopting the specific monascus strain CICC40225 through the fermentation method, the addition amount of the monascus fermentation product is optimized, the color of the yolk and the quality of the egg can be improved after the laying hens eat the monascus fermentation product, the content of cholesterol in the yolk can be reduced, other plant extracts or Chinese herbal medicine components are not required to be added, the monascus fermentation product is non-toxic, the safety performance is improved, and potential safety hazards are avoided.
In order to make the technical solutions of the present application more clearly understood by those skilled in the art, the technical solutions of the present application will be described in detail below with reference to specific embodiments.
The test materials used in the examples of the present invention are all conventional in the art and commercially available.
Example 1:
a method for improving yolk color and egg quality with red rice comprises adding red rice fermented product into feed, wherein the addition amount of the red rice fermented product is 1 ‰ of feed quality.
The preparation method of the red yeast rice fermented product comprises the following steps:
(1) activating an inclined plane of an aspergillus erythreus strain in a PDA culture medium, purifying a flat plate, transferring the strain into a triangular flask, and performing seed culture through a seed culture medium, wherein the seed culture is performed for 4-5 days under the conditions that the temperature is 28-30 ℃ and the rotating speed is 160-one-year-old 200r/min, so as to obtain a seed solution; the monascus is preserved by China industrial microorganism strain preservation management center, and the strain number is CICC 40225; the PDA culture medium comprises potatoes, glucose, agar and water, the pH is natural, and the solid-to-liquid ratio of the potatoes, the glucose, the agar and the water is 100g:10 g: 0.75 g: 500 ml;
the seed culture medium comprises glucose, peptone and NaNO3、MgSO4·7H2O、KH2PO4And water, pH natural, glucose, peptone, NaNO3、MgSO4·7H2O、KH2PO4The solid-to-liquid ratio of the water to the water is 11 g: 3 g:1 g:1 g:1 g: 200 mL;
(2) soaking rice in water with pH5.0 adjusted with acetic acid for 20 hr, draining water, adjusting water content to 50% with water with pH5.0 adjusted with acetic acid, placing into a conical flask, wrapping with 16 layers of gauze, and sterilizing at 121 deg.C for 30min to obtain solid fermentation culture medium;
(3) inoculating the seed liquid prepared in the step (1) into the solid fermentation culture medium prepared in the step (2) in an inoculation amount of 4%, fermenting at 28-30 ℃ for 12-14 days, turning over the yeast every day from the 3 rd day, drying at 40 ℃ after the fermentation is finished until the water content is 8% -10%, and crushing and sieving by a 50-mesh sieve to obtain the red yeast rice fermented product.
Example 2:
a method for improving yolk color and egg quality with red rice comprises adding red rice fermented product into feed, wherein the addition amount of the red rice fermented product is 5 ‰ of feed quality.
The preparation method of the red yeast rice fermented product comprises the following steps:
(1) activating an inclined plane of an aspergillus erythreus strain in a PDA culture medium, purifying a flat plate, transferring the strain into a triangular flask, and performing seed culture through a seed culture medium, wherein the seed culture is performed for 4-5 days under the conditions that the temperature is 28-30 ℃ and the rotating speed is 160-one-year-old 200r/min, so as to obtain a seed solution; the monascus is preserved by China industrial microorganism strain preservation management center, and the strain number is CICC 40225; the PDA culture medium comprises potatoes, glucose, agar and water, the pH is natural, and the solid-to-liquid ratio of the potatoes, the glucose, the agar and the water is 100g:10 g:1 g: 500 ml;
the seed culture medium comprises glucose, peptone and NaNO3、MgSO4·7H2O、KH2PO4And water, pH natural, glucose, peptone, NaNO3、MgSO4·7H2O、KH2PO4And the solid-to-liquid ratio of water is 12 g: 4 g: 2 g:1 g: 2 g: 200 mL;
(2) soaking rice in water with pH of 4.5 adjusted with acetic acid for 16h, draining water, adjusting water content to 45% with water with pH of 4.5 adjusted with acetic acid, placing into a conical flask, wrapping with 16 layers of gauze, and sterilizing at 121 deg.C for 30min to obtain solid fermentation culture medium;
(3) inoculating the seed liquid prepared in the step (1) into the solid fermentation culture medium prepared in the step (2) in an inoculation amount of 4%, fermenting at 28-30 ℃, turning over the yeast every day from the 3 rd day for 12-14 days, drying at 45 ℃ after the fermentation is finished until the water content is 8% -10%, and crushing and sieving by a 40-mesh sieve to obtain the red yeast rice fermented product.
Example 3:
a method for improving yolk color and egg quality with red rice comprises adding red rice fermented product into feed, wherein the addition amount of the red rice fermented product is 10 ‰ of feed quality.
The preparation method of the red yeast rice fermented product comprises the following steps:
(1) activating an inclined plane of an aspergillus erythreus strain in a PDA culture medium, purifying a flat plate, transferring the strain into a triangular flask, and performing seed culture through a seed culture medium, wherein the seed culture is performed for 4-5 days under the conditions that the temperature is 28-30 ℃ and the rotating speed is 160-one-year-old 200r/min, so as to obtain a seed solution; the monascus is preserved by China industrial microorganism strain preservation management center, and the strain number is CICC 40225; the PDA culture medium comprises potatoes, glucose, agar and water, the pH is natural, and the solid-to-liquid ratio of the potatoes, the glucose, the agar and the water is 100g:10 g:1 g: 500 ml;
the seed culture medium comprises glucose, peptone and NaNO3、MgSO4·7H2O、KH2PO4And water, pH natural, glucose, peptone, NaNO3、MgSO4·7H2O、KH2PO4And the solid-to-liquid ratio of water is 13 g: 5 g: 3 g:1 g: 3 g: 200 mL;
(2) soaking rice in water with pH of 4.5 adjusted with acetic acid for 18h, draining water, adjusting water content to 50% with water with pH of 4.5 adjusted with acetic acid, placing into a conical flask, wrapping with 16 layers of gauze, and sterilizing at 121 deg.C for 30min to obtain solid fermentation culture medium;
(3) inoculating the seed liquid prepared in the step (1) into the solid fermentation culture medium prepared in the step (2) by an inoculation amount of 5%, fermenting at 28-30 ℃, turning over the yeast every day from the 3 rd day for 12-14 days, drying at 45 ℃ after the fermentation is finished until the water content is 8% -10%, and crushing and sieving by a 40-mesh sieve to obtain the red yeast rice fermented product.
Comparative example 1:
compared with the embodiment 2, the monascus strain adopted in the comparative example 1 is preserved in the China agricultural microbial culture preservation management center with the preservation number of ACCC 30342.
Comparative example 2:
comparative example 2 compared to example 3, the red yeast rice fermentate was fermented using a different fermentation process.
The fermentation method comprises the following steps: (1) activating an inclined plane of an aspergillus erythreus strain in a PDA culture medium, purifying a flat plate, transferring the strain into a triangular flask, and performing seed culture through a seed culture medium, wherein the seed culture is performed for 4-5 days under the conditions that the temperature is 28-30 ℃ and the rotating speed is 160-one-year-old 200r/min, so as to obtain a seed solution; the monascus is preserved by China industrial microorganism strain preservation management center, and the strain number is CICC 40225; the PDA culture medium comprises potatoes, glucose, agar and water, the pH is natural, and the solid-to-liquid ratio of the potatoes, the glucose, the agar and the water is 100g:10 g:1 g: 500 ml;
the seed culture medium comprises glucose, peptone and KH2PO4、MgSO4·7H2O and water, natural pH, glucose, peptone, KH2PO4、MgSO4·7H2The solid-liquid ratio of O to water is 30 g: 20 g:1 g:1 g: 1000 mL;
(2) solid basic fermentation medium: soaking 50g of rice in a 250mL triangular flask for 12h, draining off water, sterilizing at 121 ℃ for 30min, and cooling for later use.
(3) Inoculating the seed liquid prepared in the step (1) into the solid fermentation culture medium prepared in the step (2) by an inoculation amount of 5%, fermenting at 28-30 ℃, turning over the yeast every day from the 3 rd day for 12-14 days, drying at 45 ℃ after the fermentation is finished until the water content is 8% -10%, and crushing and sieving by a 40-mesh sieve to obtain the red yeast rice fermented product.
Comparative example: only feed is fed, and the red yeast rice leavening is not added.
Effect test
432 healthy laying hens with similar laying rate and weight and age of 400 days are selected and randomly divided into 6 treatments, each treatment is 6 times repeated, and each treatment is 12 times repeated. The treatments of comparative example, example 1, example 2, example 3, comparative example 1 and comparative example 2 were used for 6 treatments, respectively. The feed for each treatment adopts conventional feed (corn-soybean meal type daily feed), feeding for 22d, feeding with nipple type free drinking water, and feeding freely, wherein the feeding is performed for 2 times (8: 00, 16: 00) every day, and the egg picking is performed once (8: 00).
The test results are shown in Table 1.
TABLE 1 Effect of different treatments on layer production Performance
| Average egg weight (g) | Laying rate (%) | Feed-egg ratio (g/g) | |
| Comparative example | 64.88 | 81.11 | 2.28 |
| Example 1 | 65.81 | 83.33 | 2.21 |
| Example 2 | 66.05 | 84.00 | 2.09 |
| Example 3 | 65.53 | 82.78 | 2.24 |
| Comparative example 1 | 64.96 | 81.80 | 2.26 |
| Comparative example 2 | 65.21 | 82.03 | 2.26 |
As can be seen from Table 1, the addition of the red yeast rice fermented product of the invention into the feed can improve the laying rate of laying hens, increase the average egg weight and reduce the feed-egg ratio, wherein the effect of the embodiment 2 is the best.
Eggs from each treatment group were collected and the egg quality and cholesterol content in the egg yolk were determined. In addition, the same index (market comparison) is measured by selecting some eggs sold in the market, and the measurement results are shown in tables 2 and 3.
TABLE 2 Effect of different treatments on egg quality
| Egg weight (g) | Egg shape index | Yolk color | Ha's unit | Yolk ratio | |
| Market contrast | 64.91 | 1.32 | 8.56 | 76.93 | 26.42 |
| Comparative example | 65.01 | 1.33 | 11.55 | 79.81 | 26.61 |
| Example 1 | 65.13 | 1.34 | 12.06 | 80.39 | 26.69 |
| Example 2 | 65.62 | 1.35 | 12.43 | 82.48 | 26.72 |
| Example 3 | 65.42 | 1.34 | 12.81 | 81.06 | 27.65 |
| Comparative example 1 | 65.11 | 1.33 | 9.23 | 79.65 | 26.50 |
| Comparative example 2 | 65.09 | 1.34 | 10.68 | 79.98 | 26.47 |
TABLE 3 Effect of different treatments on the Cholesterol content in egg yolk of egg-laying hens
| Market contrast | Comparative example | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | |
| Cholesterol content mg/100g | 911.76 | 899.72 | 818.63 | 764.71 | 803.36 | 892.15 | 885.24 |
From the test results in tables 2 and 3, the examples of the invention can increase the egg weight of the laying hens, improve the yolk color, and increase the proportion of the hards unit to the yolk, which indicates that the viscosity of the egg white and the yolk is increased, the shelf life of the egg can be prolonged, the yolk color is obviously increased, and is increased by 3.50-4.25 compared with the market control group. Meanwhile, the cholesterol content in the egg yolk can be obviously reduced by the embodiments 1 to 3, wherein the effect of the embodiment 2 is optimal.
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (10)
1. A red yeast rice leavening is characterized in that the preparation method comprises the following steps:
(1) activating and purifying monascus strains, and performing seed culture through a seed culture medium to obtain a seed solution; the monascus is preserved by China industrial microorganism strain preservation management center, and the strain number is CICC 40225;
(2) soaking rice in water with pH of 4.5-5.0 adjusted with acetic acid, draining water, adjusting water content to 45-50% with water with pH of 4.5-5.0 adjusted with acetic acid, and sterilizing to obtain solid fermentation culture medium;
(3) inoculating the seed liquid prepared in the step (1) into the solid fermentation culture medium prepared in the step (2), fermenting at 28-30 ℃, drying after fermentation is finished, and crushing to obtain the red yeast rice fermented product.
2. A red yeast rice ferment according to claim 1, wherein: in the step (1), the monascus strains are activated in a slant plane in a PDA culture medium, purified by a flat plate, and transferred into a triangular flask to prepare seed liquid.
3. A red yeast rice ferment according to claim 2, wherein: the PDA culture medium comprises potatoes, glucose, agar and water, the pH is natural, and the solid-to-liquid ratio of the potatoes, the glucose, the agar and the water is 100g:10 g: (0.75-1) g: 500 ml.
4. A red yeast rice ferment according to claim 1, wherein: in the step (1), the seed culture is carried out for 4-5 days at the temperature of 28-30 ℃ and the rotation speed of 160-200 r/min.
5. A red yeast rice ferment according to claim 4, wherein: the seed culture medium comprises glucose, peptone and NaNO3、MgSO4·7H2O、KH2PO4And water, pH natural, glucose, peptone, NaNO3、MgSO4·7H2O、KH2PO4The solid-liquid ratio of the water to the water is (11-13) g: (3-5) g: (1-3) g:1 g: (1-3) g: 200 mL.
6. A red yeast rice ferment according to claim 1, wherein: in the step (2), the sterilization is to put the rice with the adjusted water content into a conical flask and sterilize for 30min at the temperature of 121 ℃.
7. A red yeast rice ferment according to claim 1, wherein: in the step (3), the seed solution is inoculated to a solid fermentation culture medium in an inoculation amount of 4-5%.
8. A red yeast rice ferment according to claim 1, wherein: in the step (3), the fermentation time is 12-14 days, the yeast is turned over every day from the 3 rd day, and the dried yeast is dried to the water content of 8-10% under the condition of 40-45 ℃ after the fermentation is finished.
9. Use of a red yeast rice ferment as claimed in any one of claims 1 to 8 for improving egg yolk colour and egg quality.
10. A method for improving the color of yolk and the quality of eggs by using red yeast rice is characterized by comprising the following steps: adding the red yeast rice ferment of any one of claims 1 to 8 to the feed, wherein the addition amount of the red yeast rice ferment is 1 per thousand to 10 per thousand of the mass of the feed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010151600.3A CN111328933A (en) | 2020-03-06 | 2020-03-06 | Method for improving yolk color and egg quality by using red yeast rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010151600.3A CN111328933A (en) | 2020-03-06 | 2020-03-06 | Method for improving yolk color and egg quality by using red yeast rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111328933A true CN111328933A (en) | 2020-06-26 |
Family
ID=71174265
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010151600.3A Pending CN111328933A (en) | 2020-03-06 | 2020-03-06 | Method for improving yolk color and egg quality by using red yeast rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111328933A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115517322A (en) * | 2021-08-23 | 2022-12-27 | 山东泰山生力源集团股份有限公司 | Feed additive for improving yolk color |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101724567A (en) * | 2009-09-10 | 2010-06-09 | 浙江师范大学 | High yield monascus color monascus purpureus Mp-41 bacterial strain and applications thereof |
| CN101791041A (en) * | 2010-03-29 | 2010-08-04 | 福州大学 | Functional poultry feed additive |
| CN110623206A (en) * | 2019-09-20 | 2019-12-31 | 湖南微著生物科技有限公司 | Preparation method of lovastatin-rich functional red yeast rice |
-
2020
- 2020-03-06 CN CN202010151600.3A patent/CN111328933A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101724567A (en) * | 2009-09-10 | 2010-06-09 | 浙江师范大学 | High yield monascus color monascus purpureus Mp-41 bacterial strain and applications thereof |
| CN101791041A (en) * | 2010-03-29 | 2010-08-04 | 福州大学 | Functional poultry feed additive |
| CN110623206A (en) * | 2019-09-20 | 2019-12-31 | 湖南微著生物科技有限公司 | Preparation method of lovastatin-rich functional red yeast rice |
Non-Patent Citations (6)
| Title |
|---|
| 付兴周等: "红曲的生物学功能及其在家禽生产中的应用", 《家畜生态学报》 * |
| 张安等: "红曲固态发酵产Monacolin K工艺条件的优化", 《中国调味品》 * |
| 朱效刚等: "红曲菌固态发酵产麦角甾醇工艺条件的优化", 《食品研究与开发》 * |
| 李春凤等: "红曲米对蛋鸡生产性能的影响", 《畜牧与饲料科学》 * |
| 陈冬: "紫色红曲霉固态发酵玉米粉和豆粕产蛋鸡功能饲料的研究", 《中国优秀硕士学位论文全文数据库（电子期刊）》 * |
| 陈运中: "功能性红曲色素发酵工艺研究", 《食品科学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115517322A (en) * | 2021-08-23 | 2022-12-27 | 山东泰山生力源集团股份有限公司 | Feed additive for improving yolk color |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR20120125042A (en) | A process for preparing a fermented broth of herbal medicine by combined microorganisms, a fermented broth prepared by the process, and a fermented food prepared by the fermented broth | |
| CN110916177B (en) | Method for preparing kelp enzyme by enzyme fermentation coupling technology | |
| CN100518546C (en) | Technique for preparing beverage contg. lactic acid fermentation sweet waxy corn and product thereof | |
| CN106721009A (en) | Growth promotion puies forward quality feed addictive and preparation method | |
| KR100851289B1 (en) | Method for producing fermented mixed grains using living effective microorganisms and fermented mixed grains produced by the same | |
| KR101027964B1 (en) | Process for preparing functional food comprising Goami rice cultivated with mixed pharmaceutical mushrooms | |
| CN107306720A (en) | A kind of cultural method of high yield citrus | |
| CN103103052A (en) | Blueberry honey fermented wine and preparation method thereof | |
| KR101240868B1 (en) | A tonic of laver using microorganism and method of manufacturing the same | |
| KR101276789B1 (en) | Fermented oil and a health functional food comprising the same | |
| CN111328933A (en) | Method for improving yolk color and egg quality by using red yeast rice | |
| CN113749187A (en) | Production method of glucose oxidase feed additive containing catalase | |
| CN104067922B (en) | The cultivation method of a kind of color green pepper glossy ganoderma fruit | |
| KR101357649B1 (en) | Fermented garlic using EM and ginseng and manufacturing method thereof | |
| CN105831162A (en) | Sprouting vegetable seed soaking fungicide and application thereof | |
| CN114246310B (en) | Direct-feeding type probiotics fermented millet peppery and preparation method thereof | |
| CN105794963A (en) | Saccharomyces cerevisiae degrading zearalenone toxins and application thereof | |
| KR102233304B1 (en) | Medium composition comprising a large amount of human immune improving and physiological active substance for stable cultivating vegetable worms and the method of cultivating vegetable worms using the medium and the vegetable worms cultivated by using the method | |
| KR101012555B1 (en) | Method for preparing the functional fermented jujube and it's product | |
| KR102160918B1 (en) | Probiotics for feed including microbe | |
| TWI704873B (en) | Process for preparing a fermentation product and the fermentation products prepared therefrom and its applications | |
| CN107129947A (en) | A kind of zymotechnique for the specialty regulation enteron aisle compound bacteria being used in aquaculture | |
| KR20180034752A (en) | A Method for Cultivating a Vegetable worms Having a Function of a Natural Preserved Agent and a Freshness Keeping Agent and an Extract of a Vegetable Worms Cordycepin from the Same and a Natural Complex Composition | |
| CN101993259A (en) | Active ecological organic fertilizer | |
| CN111955742A (en) | Composite probiotics and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200626 |