Coix seed red yeast rice yellow wine with high antioxidant activity as well as preparation method and application of coix seed red yeast rice yellow wine
By selecting Aspergillus red red wine as the fermentation strain, combining coix seed and glutinous rice as the fermentation substrate, the fermentation process is optimized, and the high antioxidant activity of barley red koji rice wine is prepared, which solves the difficulty of improving antioxidant activity and functionality in the fermentation process of traditional red koji rice wine. The problem has achieved the improvement of the health value and market competitiveness of the product.
Patent Information
- Application Number
- CN202411628048.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-14
- Publication Date
- 2025-02-18
AI Technical Summary
The existing red yeast rice wine fermentation process has not been fully met with the health care, regionality and diversified development needs, and it is difficult for traditional processes to optimize and upgrade to improve the antioxidant activity and functionality of the products.
By selecting Monascus ruber as the fermentation strain, combining coix seed and glutinous rice as the fermentation substrate, an optimized fermentation process, including seed liquid preparation, red chorizo powder preparation, fermentation and wine decoction, high antioxidant preparation was prepared by using the steps of preparing high-anti-oxidation. Active barley red koji rice wine.
It has achieved high antioxidant activity and functional improvement of barley red citrus rice wine. The wine is clear, transparent, bright and rosy, and has the elegant and mellow fragrance of barley red citrus rice wine, which has improved the health value and market competitiveness of the product.
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Figure CN119463996A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of rice wine, in particular to a coix seed and red yeast rice wine with high antioxidant activity and a preparation method and application thereof. Background Art
[0002] Job's tears is the mature and dried kernel of Job's tears. It is a traditional Chinese food and medicine ingredient and is known as the king of the world's grasses. In recent years, with the gradual deepening of the deep processing of Job's tears, a series of products such as Job's tears beverages, fermented wine, sour soup, vinegar, etc. have been developed. For example, Chen Chao et al. (2023) used coix seeds, red beans, and donkey-hide gelatin low-peptide powder as the main raw materials to prepare instant donkey-hide gelatin, red bean, and coix seed powder; Ma Tongtong et al. (2023) used coix seeds as raw materials and malt koji as the koji to make coix seed wine; Chu Xiujun et al. (2022) proposed the concept of combining asparagus and coix seeds with the concept of Chinese medicine compatibility to produce a composite health vinegar with health benefits; Lei Juanjuan et al. (2023) evaluated the effect of selenium on the quality of coix seed wine; Wei Qing et al. (2012) used headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) technology to analyze the aroma components of the product, and successfully separated and identified 50 aroma components; Li Shuai et al. (2014) brewed blueberry coix seed brandy and detected 13 aroma components by gas chromatography. However, there are few reports on the research and patents of Job's tears red yeast rice wine.
[0003] Red yeast rice wine is brewed with Monascus purpurogenum using bilateral fermentation. The wine has a ruddy color and a pure and rich aroma. It has the effects of strengthening the spleen, nourishing the stomach, promoting blood circulation and removing blood stasis. At present, the research on red yeast rice wine mainly focuses on the extraction and optimization of its functional active substances (polyphenols, lovastatin, red yeast pigments, γ-aminobutyric acid, etc.). Hong Zechun et al. (2017) found that due to the presence of polyphenols in red yeast rice wine, it has a strong ability to scavenge superoxide anions and DPPH free radicals; Jiang Zhongli et al. (2013) used red yeast rice enzymes and rice raw materials fermented by Monascus to brew red yeast rice, which was proved to have strong anti-fatigue and antioxidant effects in animal experiments; Wu Yufeng et al. (2021) screened out a strain with a lovastatin production of up to 17.90 mg / g from 40 red yeast rices from different origins; He Bingtao et al. (20 23) Using 3-time peeled highland barley as raw material, the polyphenol concentration of highland barley red yeast rice wine produced was significantly higher than that of traditional highland barley wine; Fu Zhiying et al. (2022) used double-petal red rose buds to brew red yeast rice wine with bright red color and mellow taste; Wang Junwei et al. (2015) used oats as the main raw material and fermented red yeast rice to brew oat red yeast rice wine; Yi Shuiming et al. (2015) used five-color rice as raw material and adopted the traditional rice feeding process to ferment five-color rice health red yeast rice wine with health-preserving effects. my country's red yeast rice wine brewing industry is mainly manual brewing, and the production parameters are unclear. In the face of the development needs of red yeast rice wine health, regionality and diversification, the traditional red yeast rice wine fermentation process needs to be optimized and upgraded. Summary of the invention
[0004] In order to solve the above technical problems existing in the prior art, the present invention provides a coix seed red yeast rice wine with high antioxidant activity and a preparation method and application thereof. Specifically, the present invention is achieved through the following technical solutions:
[0005] A method for preparing coix seed red yeast rice wine with high antioxidant activity comprises the following steps:
[0006] (1) Selection of strains: Monascus ruber was purchased from the China General Microbiological Culture Collection Center. The strain was activated and purity tested to be qualified for use;
[0007] (2) Seed solution preparation: Inoculate Monascus ruber into sterilized seed culture medium and culture to obtain seed solution for expansion; at this point, the number of viable bacteria is ≥ 1.0 × 10 8 cfu / mL, the mycelial balls are uniform, full in shape, and vigorous, meeting the requirements;
[0008] (3) Preparation of red yeast rice powder: inoculate the seed liquid prepared in step (2) at an inoculum amount of 6-10% into the washed, soaked, and autoclaved grain matrix; ferment at 28-32° C. for 8-9 days; dry to a moisture content of ≤14.0%, crush and sieve to obtain red yeast rice powder;
[0009] (4) Fermentation of Job's tears, red yeast rice and yellow wine: After the mixed mixture of Job's tears, glutinous rice and steamed, the mixture was placed in a fermentation tank, and water, medium-temperature saccharifying enzyme, red yeast powder and yellow wine yeast liquid were added to culture and ferment;
[0010] (5) Pressing and decocting the barley, red yeast rice wine: The fermented wine is squeezed and filtered, and then decocted. After the suspended matter in the wine is completely settled, the finished barley, red yeast rice wine is obtained.
[0011] Furthermore, the specific strain accession number of the red Monascus ruber is 3.15746.
[0012] Furthermore, the step (2) is inoculated in a sterilized seed culture medium, specifically, the inoculation amount is 4-6%, the initial pH of the culture medium is 6.3, and the liquid volume is 15-25%.
[0013] Furthermore, the culturing in step (2) is carried out at a temperature of 28-32°C for 48-96 hours.
[0014] Furthermore, the cereal matrix in step (3) is a matrix composed of coix seed rice and glutinous rice.
[0015] Furthermore, the cereal matrix in step (3) has an initial pH of 6.3 and a loading amount of 10-30%.
[0016] Furthermore, the drying in step (3) is performed at a constant temperature of 50°C.
[0017] Furthermore, in the step (4), the coix seeds and glutinous rice are compounded in a mass ratio of (1-9): (9-1).
[0018] Furthermore, in step (4), sterile distilled water at room temperature, twice the total mass of broken coix rice and glutinous rice, 0.72% of medium-temperature saccharifying enzyme, 10% of red yeast rice, and 0.2% of rice wine yeast solution are added.
[0019] Furthermore, the culture and fermentation in step (4) is specifically cultured in a constant temperature incubator at 30° C. for 6 days; and the wine is shaken once every 10-14 hours.
[0020] Furthermore, in step (5), the fermented wine is squeezed and filtered, specifically using sterile gauze for squeezing and filtering.
[0021] Furthermore, the decocting of the wine in step (5) is specifically performed by decocting the wine in a constant temperature water bath at 80° C. for 10-20 minutes.
[0022] Screening test:
[0023] Method for optimizing strains and substrates for fermentation of coix seed, red yeast rice wine
[0024] Red yeast rice is a key ingredient in the production of Job's tears red yeast rice wine, and has a great influence on the quality of the wine. Two strains of Monascus, Mpu and Mrb, were used to ferment three substrates (Job's tears, glutinous rice, and Job's tears + glutinous rice) to prepare red yeast rice powder, and the optimized process was used to produce Job's tears red yeast rice wine. The effects of red yeast rice fermentation strains and substrates on the sensory and physical and chemical qualities of the wine were clarified, and the optimal red yeast rice fermentation substrate and strain combination for the production of Job's tears red yeast rice wine were obtained. The experimental group information is shown in Table 1.
[0025] Table 1 Fermented red yeast rice information
[0026]
[0027]
[0028] Measurement indicators
[0029] (1) Red Yeast Rice Price
[0030] Refer to "GB 1886.19-2015 National Food Safety Standard Food Additive Red Yeast Rice".
[0031] (2) Red yeast rice saccharification capacity
[0032] Refer to "QB / T5188-2017 Red Yeast Brewing". Use an ultraviolet spectrophotometer to measure the absorbance of the glucose standard solution at 540nm and draw a standard curve ( Figure 1 ), the regression equation is y = 0.63019x-0.0243 (R2 = 0.9982). -1 Within the glucose concentration range, the absorbance is highly linearly correlated with the glucose concentration, which is suitable for determining the saccharification capacity of red yeast rice.
[0033] (3) Red Yeast Milovastatin
[0034] The sample pretreatment method was slightly modified with reference to "QB / T2847-2007 Functional Red Yeast Rice (Powder)" and Wu Fangtong et al.
[0035] Sample pretreatment: Accurately weigh 0.2 g of red yeast rice powder into a 10 mL centrifuge tube, add 6 mL of methanol and shake well, ultrasonicate the sample at room temperature for 50 min, add methanol to close to the scale, ultrasonicate at room temperature for 10 min, and then make up the volume with methanol, centrifuge the sample at 5000 rpm for 10 min, take the supernatant and filter it through a 0.22 μm microporous filter membrane to obtain the filtrate to be tested.
[0036] The concentration of the standard lovastatin solution is used as the horizontal axis and the peak area is used as the vertical axis to obtain the standard curve of lactone lovastatin as shown in Figure 2 The standard curve regression equation of lactone lovastatin obtained by HPLC is: y = 83.03x-11.44, and the correlation coefficient R2 = 0.9991. This shows that within the mass concentration range of 0.1-200 μg mL-1, the linear relationship is good, which is suitable for determining the content of red yeast rice milvastatin.
[0037] (4) Sensory quality evaluation of coix seed and red yeast rice wine
[0038] Table 2 Sensory evaluation of Job's tears and red yeast rice wine
[0039]
[0040] (5) Alcohol content of Job's tears red yeast rice wine
[0041] Refer to "GB5009.225-2023 National Food Safety Standard Determination of Ethanol Concentration in Wine and Edible Alcohol".
[0042] (6) Color and price of Job's tears, red yeast rice wine
[0043] Refer to "GB 1886.19-2015 National Food Safety Standard Food Additive Red Yeast Rice".
[0044] (7) pH of Job's tears, red yeast rice wine
[0045] Refer to "GBT13662-2018 Yellow Wine".
[0046] (8) Barley, Red Yeast and Yellow Wine Reducing Sugar
[0047] Using the 3,5-dinitrosalicylic acid (DNS) method, take 0.5 mL of wine and 1.5 mL of distilled water in a 25 mL stoppered test tube, add 3 mL of DNS reagent and boil in a water bath for 10 minutes, then quickly cool with cold water and add distilled water to make up to 25 mL. Use an ultraviolet spectrophotometer to measure the sample absorbance at a wavelength of 540 nm, refer to Figure 3 Glucose standard curve was used to calculate the reducing sugar content of the samples.
[0048] (9) Total acid in Job's tears, red yeast rice wine
[0049] Refer to "GBT13662-2018 Yellow Wine".
[0050] (10) Amino Acid Nitrogen in Coix Seed, Red Yeast and Yellow Rice Wine
[0051] Refer to "GBT13662-2018 Yellow Wine".
[0052] (11) Total solids in Job's tears, red yeast rice wine
[0053] Refer to "GBT13662-2018 Yellow Wine".
[0054] (12) Barley, Red Yeast and Yellow Wine with Lovastatin
[0055] The method is the same as before, except that the red yeast rice powder sample is replaced with 2 mL of wine sample.
[0056] result
[0057] Red Yeast Rice Quality
[0058] Both Mpu and Mrb strains can ferment and transform the three substrates. The six types of red yeast rice obtained by fermentation all have unique aroma, mild and slightly sweet taste. Figure 3 .
[0059] The color of red yeast rice in different groups was significantly different. Among the red yeast rice fermented by the Mpu strain, the red yeast rice in the Mpu-sti group was the darkest, bright red; the red yeast rice in the Mpu-coix group was uneven in color, with red or dark red edges and white or light red in the middle. The Mrb strain fully fermented each substrate, the overall color was bright and uniform, there was no white core on the cross section, the texture of the Mrb-sti group was moist; the texture of the red yeast rice in the Mrb-coix group was dry, like broken rice grains. The strains utilized different substrates to different degrees. The dark color of the red yeast rice of the same strain indicated that Monascus could efficiently utilize the substrate and produce more abundant secondary metabolites.
[0060] Table 3 Physical and chemical indicators of red yeast rice
[0061]
[0062] Note: Different letters in the same column indicate significant differences among the groups (Tukey, P<0.05); saccharifying capacity refers to the number of milligrams of glucose produced by saccharifying 1g of absolute dry red yeast rice powder at 40℃ for 1 hour.
[0063] Among the six types of red yeast rice, the Mrb-coix group had the highest color value and lovastatin content, with a color value of 5986.36±10.39UmL -1 , lovastatin content was 5.62±0.69mg g -1 Liu Ke et al. (2023) evaluated the quality of 13 commercially available functional red yeast rice flours, with the color value content ranging from 129U g-1 to 477U g-1. -1 , lovastatin content range is 2.81mg g -1 -42.57 mgg -1 Yao Zhendong et al. (2021) used Monascus to ferment tartary buckwheat, and the highest lovastatin content in Monascus was 0.41 mg g -1 Qi Fangyuan et al. (2021) determined the lovastatin content in red yeast rice from 16 origins, with a content range of 0.139 mg g -1 -35.019mg g -1 The lovastatin content of red yeast rice in the Mrb-coix group was higher than that of 11 of the 30 red yeast rices reported in the study. This is related to the specific metabolic pathway of the Mrb strain in the pure coix seed matrix. The coix seeds are large, and the gaps between the particles are convenient for the circulation of oxygen and the evaporation of water. The growth state of the Mrb strain is the best, and the color value and lovastatin content are correspondingly improved.
[0064] Among the six experimental groups, the Mrb-sti group had the highest saccharification capacity of red yeast rice, reaching 5.42 U·g -1 The reason for this is that glutinous rice contains a higher content of amylopectin, and the glutinous rice matrix is more easily recognized and decomposed by saccharifying enzymes, making the Mrb-sti group have higher saccharifying enzyme activity. On the other hand, amylopectin may promote saccharifying enzyme activity, so the saccharifying ability of the Mrb-sti group is particularly improved.
[0065] Sensory quality of Job's tears red yeast rice wine
[0066] (1) Body state of Job's tears red yeast rice wine
[0067] The optimized production process was adopted, and 6 kinds of red yeast rice were added to brew coix and red yeast rice wine. The color, aroma, and taste of the 6 kinds of coix and red yeast rice wine were significantly different (P<0.05). In terms of color, except for the Mrb-coix and Mpu-sti groups, the wines of the other four groups were ruby red, bright and translucent. In terms of aroma, the Mpu-coix group and the Mpu-mix group had a mellow and rich body and a unique aroma, while the Mrb-coix group had a mellow and light body and a single flavor. In terms of taste, the Mpu-coix group and the Mpu-mix group had a soft taste, a long aftertaste, and excellent sensory quality; the Mrb-coix group had a rough taste and a light aftertaste.
[0068] (2) Sensory evaluation
[0069] See Figure 5 The sensory quality of the optimized Coix Red Yeast Rice Wine was significantly improved compared with the Mpu group and Mrb group before the optimization experiment. The wine was bright red, the liquid was clear and transparent, bright red, the wine was mellow and rich, and the taste was long aftertaste. It had the unique elegant and mellow aroma of Coix Red Yeast Rice Wine. Among them, the Mpu-coix group had the highest sensory score of 86.54 points.
[0070] Physical and chemical quality of Job's tears red yeast rice wine
[0071] Table 4 Basic physical and chemical indexes of Job's tears red yeast rice wine
[0072]
[0073]
[0074] Note: Different letters in the same column indicate significant differences among the groups (Tukey, P<0.05).
[0075] (1) The color value and reducing sugar content of the optimized Coix Seed Red Yeast Rice Wine were higher than those of the Mpu group and Mrb group before the optimization experiment. The Mpu-sti group had the highest color value, reaching 9.1 U mL -1 The Mrb-sti group had the highest reducing sugar content, reaching 5.42 mg mL -1 ; Under the premise of the same red yeast rice fermentation strain, the color value and reducing sugar content of the glutinous rice group were higher than those of the mixed group and the coix seed group. This may be due to the high saccharification power of glutinous rice and red yeast rice (Table 3). Glutinous rice and red yeast rice can efficiently utilize the starch in the wine, and the reducing sugar content in the wine is high. During the wine decocting process, part of the reducing sugar reacts with amino compounds to form pigments, and the color value of the wine in the glutinous rice group increases.
[0076] (2) The alcohol content of the six kinds of coix and red yeast rice wines were higher than that of the Mpu group and Mrb group before the optimization experiment, which met the standard of "GB / T13662-2018 Yellow Wine". Among them, the Mpu-coix and Mpu-mix groups had the highest alcohol content, exceeding 11%vol. Under the premise of the same strain, the alcohol content of the coix group was higher than that of the glutinous rice group. Ethanol is the main aroma of coix and red yeast rice wine and is also the intuitive result of fermentation. High alcohol content is usually associated with the mellow taste and longer shelf life of rice wine. Coix and red yeast rice may contain higher alcohol enzyme activity, which is conducive to the production of alcohol.
[0077] (3) "GB / T13662-2018 Yellow Wine" stipulates that the pH of yellow wine should be between 3.5 and 4.6. All six kinds of coix seed and red yeast rice wines meet the standard. Under the same fermentation matrix, the total acid and amino acid nitrogen content of the Mpu group are higher than those of the Mrb group. This may be due to the strong protein decomposition ability of red yeast rice in the Mpu group. During the fermentation of wine, the protein in the fermentation raw materials can be decomposed into small molecular peptides and amino acids, which can not only provide nitrogen sources for the growth and reproduction of microorganisms, but also help to coordinate the flavor of the wine, enhance the taste level and complexity, and improve the nutritional value of coix seed and red yeast rice wine.
[0078] (4) Under the premise of the same strain, the total solid content of the glutinous rice group was higher than that of the coix seed group. Glutinous rice has a high content of amylopectin and a compact texture. The utilization rate of glutinous rice matrix by Monascus is low, and the total solid content in the wine is high. A higher total solid content will make the coix seed red yeast rice wine taste richer and more intense.
[0079] (5) The highest lovastatin content among the six types of coix red yeast rice wines was in the Mrb-coix group, reaching 5.62 mg mL- 1 ; Zhang Xingxing et al. (2020) detected the content of lovastatin in homemade red yeast rice wine, with a mass fraction of 0.035 mg g -1 Kong Fang et al. (2022) determined the content of lovastatin in red yeast rice wine with different storage times, with a mass concentration range of 1.20 μg g -1 -1.39 μg g -1 Lovastatin is one of the important functional ingredients of coix seed and red yeast rice wine. The lovastatin content in the six coix seed and red yeast rice wines is higher than that in most rice wines reported in studies. The lovastatin content in the coix seed group is relatively high. On the one hand, it may be that lovastatin cannot be synthesized during the fermentation of the wine and can only be brought into the fermented mash by coix seed and red yeast rice. The lovastatin content in coix seed and red yeast rice is relatively high, so the lovastatin content in the wine increases accordingly. On the other hand, it may be that the alcohol content of the coix seed group is high, and the solubility of lovastatin in the wine of the coix seed group is relatively high.
[0080] summary
[0081] 1. Optimization of production process: On the basis of pure coix seed fermentation raw materials before the optimization experiment, glutinous rice was added as the production raw material of coix seed red yeast rice wine. Red yeast rice, saccharifying enzyme and rice wine yeast were used as saccharification-fermentation agents. It was fermented at 30℃ for 6 days, and coix seed red yeast rice wine was obtained through pressing, filtering and decocting. The sensory and physical and chemical qualities of the wine were significantly improved.
[0082] 2. Optimization of strains and substrates for fermentation of Job's tears red yeast rice wine: Two strains (Mpu and Mrb) and three substrates (Job's tears, glutinous rice, and Job's tears + glutinous rice) were used to ferment red yeast rice and then added to the Job's tears red yeast rice brewing process. The red yeast rice fermentation strain and substrate had significant differences in the quality of Job's tears red yeast rice. The red yeast rice was fermented with glutinous rice substrate to produce red yeast rice, which was further used in the brewing of Job's tears red yeast rice wine. The sensory quality of the Job's tears red yeast rice wine was high (76.28 points), and the acid content (1.98 g·L -1 ), color value (9.10U·mL -1 ), total solids (25.35 g·L -1 ) content, alcohol content (9.13% vol), reducing sugar (2.64 mg·mL -1 ), amino acid nitrogen (0.41 g·L -1 ) and lovastatin (1.94 mg mL -1 ), giving the product better sensory, physical and chemical quality and functional activity.
[0083] Compared with the prior art, the technical effects created by the present invention are embodied in:
[0084] (1) The present invention adds appropriate amounts of rice wine yeast, medium-temperature saccharifying enzyme and other raw materials, strictly controls parameters such as temperature and time during the brewing process, and can use large fermentation tanks for fermentation. The present invention can effectively promote the fermentation and saccharification process of rice wine, maintain the sensory quality of red yeast rice wine, shorten the rice wine brewing cycle, reduce the production cost of rice wine, and effectively improve the production capacity and market responsiveness of rice wine.
[0085] (2) The method of the present application utilizes coix seed and glutinous rice as fermentation substrates, broadens new ideas for rice wine brewing, and increases the diversity and richness of rice wine flavor components. The resulting wine is clear and transparent, bright red, mellow and rich, with a long aftertaste and a high sensory score. It has the unique elegant and mellow aroma of coix seed and red yeast rice wine, a balanced taste, and the typical characteristics of red yeast rice wine.
[0086] (3) The physical and chemical indicators of the wine obtained by the fermentation method of the present application meet the requirements of GB / T13662-2018 (yellow wine). In addition, the content of lovastatin is relatively high. Lovastatin is an important secondary metabolite produced by Monascus, which can inhibit the activity of HMG-CoA reductase, reduce excessive cholesterol synthesis, and improve the functional activity of Job's tears red yeast rice wine.
[0087] (4) The yellow wine obtained by fermentation according to the method of the present application has good free radical scavenging ability, and has high hydroxyl free radical scavenging rate, DPPH free radical scavenging rate, and ABTS scavenging rate, which can give the product good antioxidant activity, so that the product has the effects of lowering cholesterol, scavenging free radicals in the body, regulating the body's immunity, preventing cancer, lowering blood lipids, and lowering blood pressure, further enhancing the health value of the product.
[0088] (5) The method of this application can promote the expansion of coix seed products and industrial upgrading, improve its economic value, and fill the market gap; and it can utilize the multiple functional active substances produced during the fermentation process of Monascus to improve the functional efficacy of the product, and can also give full play to the edible and medicinal value of coix seed and Monascus. The developed coix seed and Monascus yellow with unique taste and rich functional activity can meet people's health needs in the post-epidemic era. At the same time, it can also provide reference and reference for the deep processing of other agricultural products, in-depth utilization of resources, and the realization of new quality productivity transformation. BRIEF DESCRIPTION OF THE DRAWINGS
[0089] Figure 1 is the standard curve of glucose content.
[0090] Figure 2 This is the standard curve of lactone lovastatin content.
[0091] Figure 3 It is a red yeast rice sample.
[0092] Figure 4 It is coix seed, red yeast rice wine.
[0093] Figure 5 Sensory scores of different red yeast rice wines
[0094] Figure 6 : The coix seed red yeast rice wine fermented in embodiment 1
[0095] Figure 7 : The coix seed red yeast rice wine fermented by embodiment 2
[0096] Figure 8 : Fermented Coix Seed Red Yeast Yellow Wine (the upper left is Example 1, the upper middle is Example 2, the upper right is Comparative Example 4; the lower left is Comparative Example 1, the lower right is Comparative Example 2, and the lower middle is Comparative Example 3) DETAILED DESCRIPTION
[0097] The technical solution of the present invention is further defined below in conjunction with specific implementation methods, but the scope of protection required is not limited to the description.
[0098] Example 1
[0099] A method for preparing coix seed red yeast rice wine with high antioxidant activity comprises the following steps:
[0100] (1) Selection of strains: Monascus ruber 3.15746 was purchased from China General Microbiological Culture Collection Center. The strain was activated and purified and then used.
[0101] (2) Seed liquid preparation: Monascus ruber 3.15746 was inoculated into a sterilized seed culture medium at an inoculation rate of 4-6%, an initial medium pH of 6.3, a liquid volume of 15-25%, and cultured at 28-32°C for 3 days to obtain a seed liquid for expansion. At this time, the number of viable bacteria was ≥1.0×10 8 cfu / mL, the mycelial balls are uniform, full in shape, and vigorous, meeting the requirements.
[0102] (3) Preparation of red yeast rice: The seed liquid prepared in step (2) is inoculated into the washed, soaked and autoclaved coix rice at an inoculation rate of 6-10%. The initial pH of the substrate is 6.3, the loading rate is 10-30%, and the fermentation is carried out at 28-32°C for 8-9 days. The mixture is dried at a constant temperature of 50°C until the moisture content is ≤14.0%, crushed and sieved, and vacuum packed to obtain red yeast rice.
[0103] (4) Fermentation of Job's tears, red yeast rice and yellow rice wine: Coix seeds, glutinous rice and glutinous rice were mixed and steamed in a mass ratio of 1:1 and placed in a fermentation tank. Then, sterile distilled water at room temperature (2 times the total mass of coix seeds and glutinous rice), 0.72% medium-temperature saccharifying enzyme, 10% red yeast powder and 0.2% yellow rice wine yeast liquid were added and placed in a constant temperature incubator at 30°C for 6 days. The wine was shaken every 12 hours or so.
[0104] (5) Pressing and decocting the barley, red yeast rice wine: Use 4 layers of sterile gauze to squeeze and filter the fermented wine, then place it in a constant temperature water bath at 80°C and decoct the wine for about 15 minutes. After the suspended matter in the wine is completely settled, transfer it to a sterile liquid storage bottle and seal it to obtain the finished barley, red yeast rice wine.
[0105] Example 2
[0106] A method for preparing coix seed red yeast rice wine with high antioxidant activity comprises the following steps:
[0107] (1) Selection of strains: Monascus ruber 3.15746 was purchased from China General Microbiological Culture Collection Center. The strain was activated and purified and then used.
[0108] (2) Seed liquid preparation: Monascus ruber 3.15746 was inoculated into a sterilized seed culture medium at an inoculation rate of 4-6%, an initial medium pH of 6.3, a liquid volume of 15-25%, and cultured at 28-32°C for 3 days to obtain a seed liquid for expansion. At this time, the number of viable bacteria was ≥1.0×10 8 cfu / mL, the mycelial balls are uniform, full in shape, and vigorous, meeting the requirements.
[0109] (3) Preparation of red yeast rice: The seed solution prepared in step (2) is inoculated at an inoculum amount of 6-10% on a substrate of coix seed rice and glutinous rice, the mass ratio of coix seed rice to glutinous rice is 1:1, the initial pH of the substrate is 6.3, the loading amount is 10-30%, and the fermentation is carried out at 28-32°C for 8-9 days. The mixture is dried at a constant temperature of 50°C to a moisture content of ≤14.0%, crushed and sieved, and vacuum packed to obtain red yeast rice.
[0110] (4) Fermentation of Job's tears, red yeast rice and yellow rice wine: Coix seeds, glutinous rice and glutinous rice were mixed and steamed in a mass ratio of 1:1 and placed in a fermentation tank. Then, sterile distilled water at room temperature (2 times the total mass of coix seeds and glutinous rice), 0.72% medium-temperature saccharifying enzyme, 10% red yeast powder and 0.2% yellow rice wine yeast liquid were added and placed in a constant temperature incubator at 30°C for 6 days. The wine was shaken every 12 hours or so.
[0111] (5) Pressing and decocting the barley, red yeast rice wine: Use 4 layers of sterile gauze to squeeze and filter the fermented wine, then place it in a constant temperature water bath at 80°C and decoct the wine for about 15 minutes. After the suspended matter in the wine is completely settled, transfer it to a sterile liquid storage bottle and seal it to obtain the finished barley, red yeast rice wine.
[0112] Comparative Example 1
[0113] 1. Selection of strains: Monascus purpureus 3.4629 was purchased from China General Microbiological Culture Collection Center. The strain was activated and passed the purity test for future use.
[0114] 2. Seed liquid preparation: Inoculate Monascus purpureus 3.4629 into sterilized seed culture medium at an inoculation volume of 4-6%, an initial medium pH of 6.3, a liquid volume of 15-25%, and culture at 28-32°C for 3 days to obtain a seed liquid for expansion. At this time, the number of viable bacteria is ≥1.0×10 8 cfu / mL, the mycelial balls are uniform, full in shape, and vigorous, meeting the requirements.
[0115] 3. Preparation of red yeast rice: The seed solution prepared in step (2) is inoculated at an inoculum of 6-10% into the washed, soaked and autoclaved coix rice, with an initial pH of 6.3 and a loading of 10-30%. The mixture is fermented at 28-32°C for 8-9 days. The mixture is dried at a constant temperature of 50°C to a water content of ≤14.0%, crushed and sieved, and vacuum packed to obtain red yeast rice.
[0116] 4. Fermentation of Job's tears, red yeast rice and yellow rice wine: Steam and cook the Job's tears and glutinous rice in a mass ratio of 1:1, place in a fermentation tank, add sterile distilled water at room temperature twice the total mass of the Job's tears and glutinous rice, 0.72% medium-temperature saccharifying enzyme, 10% red yeast powder, and 0.2% yellow rice wine yeast liquid, place in a 30℃ constant temperature incubator for 6 days, and shake the wine every 12 hours or so.
[0117] 5. Pressing and decocting barley, red yeast rice wine: Use 4 layers of sterile gauze to squeeze and filter the fermented wine, then place it in a constant temperature water bath at 80℃ and decoct the wine for about 15 minutes. After the suspended matter in the wine is completely settled, transfer it to a sterile liquid storage bottle and seal it to obtain the finished barley, red yeast rice wine.
[0118] Comparative Example 2
[0119] 1. Selection of strains: Monascus purpureus 3.4629 was purchased from China General Microbiological Culture Collection Center. The strain was activated and purified and then used.
[0120] 2. Seed liquid preparation: Inoculate Monascus purpureus 3.4629 into sterilized seed culture medium at an inoculation volume of 4-6%, an initial medium pH of 6.3, a liquid volume of 15-25%, and culture at 28-32°C for 3 days to obtain a seed liquid for expansion. At this time, the number of viable bacteria is ≥1.0×10 8 cfu / mL, the mycelial balls are uniform, full in shape, and vigorous, meeting the requirements.
[0121] 3. Preparation of red yeast rice: The seed solution prepared in step (2) is inoculated at an inoculum of 6-10% into the washed, soaked, and autoclaved glutinous rice, with an initial pH of 6.3 and a loading of 10-30%. The mixture is fermented at 28-32°C for 8-9 days. The mixture is dried at a constant temperature of 50°C until the water content is ≤14.0%, crushed, sieved, and vacuum packaged to obtain red yeast rice.
[0122] 4. Fermentation of Job's tears, red yeast rice and yellow rice wine: Steam and cook the Job's tears and glutinous rice in a mass ratio of 1:1, place in a fermentation tank, add sterile distilled water at room temperature twice the total mass of the Job's tears and glutinous rice, 0.72% medium-temperature saccharifying enzyme, 10% red yeast powder, and 0.2% yellow rice wine yeast liquid, place in a 30℃ constant temperature incubator for 6 days, and shake the wine every 12 hours or so.
[0123] 5. Pressing and decocting barley, red yeast rice wine: Use 4 layers of sterile gauze to squeeze and filter the fermented wine, then place it in a constant temperature water bath at 80℃ and decoct the wine for about 15 minutes. After the suspended matter in the wine is completely settled, transfer it to a sterile liquid storage bottle and seal it to obtain the finished barley, red yeast rice wine.
[0124] Comparative Example 3
[0125] 1. Selection of strains: Monascus purpureus 3.4629 was purchased from China General Microbiological Culture Collection Center. The strain was activated and purified and then used.
[0126] 2. Seed liquid preparation: Inoculate Monascus purpureus 3.4629 into sterilized seed culture medium at an inoculation volume of 4-6%, an initial medium pH of 6.3, a liquid volume of 15-25%, and culture at 28-32°C for 3 days to obtain a seed liquid for expansion. At this time, the number of viable bacteria is ≥1.0×10 8 cfu / mL, the mycelial balls are uniform, full in shape, and vigorous, meeting the requirements.
[0127] 3. Preparation of red yeast rice: The seed solution prepared in (2) above is inoculated at an inoculum amount of 6-10% on a substrate of coix seed rice and glutinous rice, the mass ratio of coix seed rice to glutinous rice is 1:1, the initial pH of the substrate is 6.3, the loading amount is 10-30%, and the fermentation is carried out at 28-32°C for 8-9 days. Dry at a constant temperature of 50°C to a moisture content of ≤14.0%, crush and sieve, and vacuum pack to obtain red yeast rice.
[0128] 4. Fermentation of Job's tears, red yeast rice and yellow rice wine: Steam and cook the Job's tears and glutinous rice in a mass ratio of 1:1, place in a fermentation tank, add sterile distilled water at room temperature twice the total mass of the Job's tears and glutinous rice, 0.72% medium-temperature saccharifying enzyme, 10% red yeast powder, and 0.2% yellow rice wine yeast liquid, place in a 30℃ constant temperature incubator for 6 days, and shake the wine every 12 hours or so.
[0129] 5. Pressing and decocting barley, red yeast rice wine: Use 4 layers of sterile gauze to squeeze and filter the fermented wine, then place it in a constant temperature water bath at 80℃ and decoct the wine for about 15 minutes. After the suspended matter in the wine is completely settled, transfer it to a sterile liquid storage bottle and seal it to obtain the finished barley, red yeast rice wine.
[0130] Comparative Example 4
[0131] 1. Selection of strains: Monascus ruber 3.15746 was purchased from China General Microbiological Culture Collection Center. The strain was activated and tested for purity and was ready for use.
[0132] 2. Seed liquid preparation: Inoculate red Monascus ruber 3.15746 into sterilized seed culture medium at an inoculation rate of 4-6%, an initial medium pH of 6.3, a liquid volume of 15-25%, and culture at 28-32°C for 3 days to obtain a seed liquid for expansion. At this time, the number of viable bacteria is ≥1.0×10 8 cfu / mL, the mycelial balls are uniform, full in shape, and vigorous, meeting the requirements.
[0133] 3. Preparation of red yeast rice: The seed solution prepared in step (2) is inoculated at an inoculum of 6-10% into the washed, soaked, and autoclaved glutinous rice, with an initial pH of 6.3 and a loading of 10-30%. The mixture is fermented at 28-32°C for 8-9 days. The mixture is dried at a constant temperature of 50°C until the water content is ≤14.0%, crushed, sieved, and vacuum packaged to obtain red yeast rice.
[0134] 4. Fermentation of Job's tears, red yeast rice and yellow rice wine: Steam and cook the Job's tears and glutinous rice in a mass ratio of 1:1, place in a fermentation tank, add sterile distilled water at room temperature twice the total mass of the Job's tears and glutinous rice, 0.72% medium-temperature saccharifying enzyme, 10% red yeast powder, and 0.2% yellow rice wine yeast liquid, place in a 30℃ constant temperature incubator for 6 days, and shake the wine every 12 hours or so.
[0135] 5. Pressing and decocting barley, red yeast rice wine: Use 4 layers of sterile gauze to squeeze and filter the fermented wine, then place it in a constant temperature water bath at 80℃ and decoct the wine for about 15 minutes. After the suspended matter in the wine is completely settled, transfer it to a sterile liquid storage bottle and seal it to obtain the finished barley, red yeast rice wine.
[0136] Comparative analysis of Examples 1-2 and Comparative Examples 1-4
[0137] 1. Sensory evaluation
[0138] Table 5 Sensory evaluation of Examples 1-2 and Comparative Examples 1-4
[0139]
[0140]
[0141] From the analysis of Table 5, the fermentation process described in the method of the present application is adopted, and different strains are used to ferment different substrates, and the sensory scores of the prepared coix seed and red yeast rice wine are all high. The wine is clear and transparent, bright and rosy, the wine body is mellow and rich, and the taste is long aftertaste. It has the unique elegant and mellow aroma of coix seed and red yeast rice wine, the wine has a balanced taste, and has the typical characteristics of red yeast rice wine.
[0142] 2. Quality analysis
[0143] Table 6 Quality analysis of Examples 1-2 and Comparative Examples 1-4
[0144]
[0145] Note: “—” indicates that the technical requirements do not restrict the item.
[0146] From Table 6, it can be seen that the coix seed red yeast rice wine prepared by the fermentation process described in the method of the present application and using different strains to ferment different substrates all meet the requirements of GB / T 13662-2018 (yellow yeast wine). From Table 6, Example 1 has the best total solids low fermentation conversion effect; the lovastatin content is the highest (0.17 mg / mL), and lovastatin is an important secondary metabolite produced by Monascus, which can inhibit the activity of HMG-CoA reductase, reduce excessive cholesterol synthesis, and improve the functional activity of coix seed red yeast rice wine; according to Table 2, Example 1 has the highest hydroxyl radical scavenging rate and DPPH radical scavenging rate, and Example 2 has the highest ABTS scavenging rate. Good free radical scavenging rate can give the product antioxidant activity, so that the product has physiological effects such as lowering cholesterol, regulating body immunity, preventing cancer, lowering blood lipids, and lowering blood pressure, further enhancing the health value of the product.
[0147] Comprehensive analysis shows that the coix seed and red yeast rice wine of Examples 1-2 has excellent sensory and physical and chemical qualities, the strongest free radical scavenging ability, and is significantly better than the wine of Comparative Examples 1-4.
[0148] Finally, it should be pointed out that the above embodiments are only representative examples of the present invention. Obviously, the technical solution of the present invention is not limited to the above embodiments, and there are many variations. All variations that can be directly derived or associated with the content disclosed by ordinary technicians in this field should be considered as the protection scope of the present invention.
Claims
1. A method for preparing coix seed red yeast rice wine with high antioxidant activity, characterized in that: The steps include: (1) Selection of strains: Select red Monascus (3.15746), activate the strain, and pass the purity test for later use; (2) Seed solution preparation: inoculate red Monascus (3.15746) into a sterilized seed culture medium, culture, and obtain a seed solution for expansion; (3) Preparation of red yeast rice powder: inoculate the seed liquid prepared in step (2) at an inoculum amount of 6-10% into the washed, soaked, and autoclaved grain matrix; ferment at 28-32° C. for 8-9 days; dry to a moisture content of ≤14.0%, crush and sieve to obtain red yeast rice powder; (4) Fermentation of Job's tears, red yeast rice and yellow wine: After the mixed mixture of Job's tears, glutinous rice and steamed, the mixture was placed in a fermentation tank, and water, medium-temperature saccharifying enzyme, red yeast powder and yellow wine yeast liquid were added to culture and ferment; (5) Pressing and decocting the barley, red yeast rice wine: The fermented wine is pressed, filtered, and then decocted. When the suspended matter in the wine is completely settled, the finished barley, red yeast rice wine is obtained.
2. The preparation method according to claim 1, characterized in that: The red Monascus (3.15746).
3. The preparation method according to claim 1, characterized in that: The step (2) of inoculating in a sterilized seed culture medium specifically has an inoculation amount of 4-6%, an initial culture medium pH of 6.3, and a liquid volume of 15-25%.
4. The preparation method according to claim 1, characterized in that: The culturing in step (2) is carried out at a temperature of 28-32° C. for 48-96 hours.
5. The preparation method according to claim 1, characterized in that: The cereal matrix in step (3) is a matrix composed of coix seed rice and glutinous rice.
6. The preparation method according to claim 1, characterized in that: The cereal matrix in step (3) has an initial pH of 6.3 and a loading amount of 10-30%.
7. The preparation method according to claim 1, characterized in that: The drying in step (3) is performed at a constant temperature of 50°C.
8. The preparation method according to claim 1, characterized in that: In the step (4), the broken coix seeds and glutinous rice are compounded in a mass ratio of (1-9): (9-1).
9. The preparation method according to claim 1, characterized in that: In the step (4), the broken coix rice and glutinous rice are added with sterile distilled water at room temperature twice as much as the total mass, 0.72% of medium-temperature saccharifying enzyme, 10% of red yeast powder, and 0.2% of rice wine yeast solution.
10. The preparation method according to claim 1, characterized in that: The culture and fermentation in step (4) is specifically placed in a constant temperature incubator at 30° C. for 6 days; the wine is shaken once every 10-14 hours.