Preparation method of functional monascus without citrinin and rich in γ-aminobutyric acid

Abstract

This application relates to the technical field of monascus preparation, and provides a method for preparing a functional monascus without citrinin and rich in γ-aminobutyric acid. Monascus spores are cultured at a constant temperature to obtain monascus mycelium, and germinated brown rice fermentation broth is obtained by germinating and fermenting brown rice. The monascus mycelium is inoculated into the germinated brown rice fermentation broth, and sesamol and glutamic acid or / and glutamate are added to the germinated brown rice fermentation broth; the germinated brown rice fermentation broth is subjected to variable-temperature stepwise fermentation, and the fermentation broth is irradiated with red light LED lamps and low-frequency ultrasonicated during the fermentation process; the obtained product is washed with hydrogen peroxide and dried to obtain functional monascus. The method for preparing the functional monascus without citrinin and rich in γ-aminobutyric acid provided by this application can effectively remove citrinin while greatly increasing the content of γ-aminobutyric acid, reduce the potential safety hazards in the use of functional monascus, and enhance the blood pressure-lowering effect of functional monascus.

Description

Technical Field

[0001] This application belongs to the technical field of monascus preparation, and particularly relates to a method for preparing a functional monascus without citrinin and rich in γ-aminobutyric acid. Background Art

[0002] Monascus is a kind of red rice koji produced by fermenting raw materials such as rice and brown rice with Monascus purpureus, mainly containing microorganisms such as Monascus and yeast, and having the dual functions of saccharification and fermentation. Monascus products are divided into three categories: wine koji, color koji, and functional koji. Wine koji and color koji can endow liquor products with unique colors, aromas, and tastes. Among them, functional koji, also known as functional monascus, is mainly used in medicine and health food, and has the effects of reducing cholesterol, blood pressure, blood sugar, inhibiting cancer cells, and preventing osteoporosis. Through research, the secondary metabolites produced during the preparation of functional monascus include monacolin K and γ-aminobutyric acid. Monacolin K has the effect of reducing cholesterol, and γ-aminobutyric acid has the effect of reducing blood pressure.

[0003] However, monascus also has some defects. For example, some harmful substances may be produced during its preparation process, and it is necessary to pay attention to controlling the fermentation conditions and quality. In the 1990s, the French discovered that a secondary metabolite harmful to humans and livestock, citrinin, would be generated during the preparation of monascus. Citrinin can cause teratogenesis, induce tumors, and cause cancer, etc. This makes the prepared functional monascus have potential safety hazards in use. Summary of the Invention

[0004] The embodiment of this application provides a method for preparing a functional monascus without citrinin and rich in γ-aminobutyric acid, which can solve the technical problem that a secondary metabolite harmful to humans and livestock, citrinin, will be generated during the preparation of monascus in the related technology, resulting in potential safety hazards in the use of monascus.

[0005] To achieve the above application purpose, the technical solution adopted in this application is as follows:

[0006] The embodiment of this application provides a method for preparing a functional monascus without citrinin and rich in γ-aminobutyric acid, including:

[0007] Inoculate the Monascus purpureus spore suspension into the culture medium and cultivate at a constant temperature to obtain Monascus mycelium;

[0008] Treat brown rice by the non-soaking method, humidify it cyclically, ventilate it regularly, and cultivate it at a constant temperature and humidity to obtain germinated brown rice;

[0009] Inactivate and dry the germinated brown rice;

[0010] Mix the inactivated germinated brown rice with water, add a fermenting agent, and ferment at a constant temperature to obtain a germinated brown rice fermentation broth;

[0011] Inoculate the Monascus purpureus mycelium into the germinated brown rice fermentation broth, and add sesamol and glutamic acid or / and glutamate salt to the germinated brown rice fermentation broth;

[0012] Perform variable-temperature step fermentation on the germinated brown rice fermentation broth inoculated with the Monascus purpureus mycelium. During the fermentation process, irradiate with a red light LED lamp, and perform low-frequency ultrasound on the germinated brown rice fermentation broth;

[0013] Wash the obtained product with hydrogen peroxide and dry it to obtain functional Monascus.

[0014] A preparation method of a functional Monascus without citrinin and rich in γ-aminobutyric acid provided by the present application. Inoculate a Monascus purpureus spore suspension into a culture medium and cultivate it at a constant temperature to obtain Monascus purpureus mycelium. Use a non-soaking method to treat brown rice to germinate it, and then obtain a germinated brown rice fermentation broth by inactivating and fermenting the germinated brown rice. The content of γ-aminobutyric acid in the germinated brown rice obtained by the non-soaking method is significantly increased. Inoculate the Monascus purpureus mycelium into the germinated brown rice fermentation broth, and at the same time add sesamol, glutamic acid or / and glutamate salt to the germinated brown rice fermentation broth, which can inhibit the oxidation process of the germinated brown rice fermentation broth, is beneficial to fermentation, and can improve the quality of the Monascus prepared by fermentation. Adopt variable-temperature step fermentation, and irradiate with red light during the fermentation process, and perform low-frequency ultrasound on the fermentation broth, which can effectively remove the by-product citrinin. Finally, wash and dry the product with hydrogen peroxide to obtain a functional Monascus without citrinin and rich in γ-aminobutyric acid. This preparation method can effectively remove citrinin while increasing the content of γ-aminobutyric acid, can reduce the potential safety hazards in the use of functional Monascus, and enhance the blood pressure-lowering effect of functional Monascus.

[0015] In some embodiments, the inoculating the Monascus purpureus spore suspension into a culture medium and cultivating it at a constant temperature to obtain Monascus purpureus mycelium includes:

[0016] Inoculate 4-8% by volume of the Monascus purpureus spore suspension into a PDA slant medium, and cultivate it at a constant temperature of 28°C - 30°C for 9 - 11 days until the whole slant is purplish red. The concentration of Monascus purpureus spores in the Monascus purpureus spore suspension is 1.5×10 7 cells / mL - 3.0×10 7 cells / mL.

[0017] In some embodiments, the non-soaking method is used to treat brown rice, humidify it cyclically, ventilate it regularly, and cultivate it at a constant temperature and humidity to obtain germinated brown rice, including:

[0018] Input the brown rice into a plurality of stacked incubators of a germination device, and level the brown rice in the incubator through the vibration module of the germination device;

[0019] The spray module of the germination device humidifies the paddy rice at regular intervals, the vent of the germination device opens at regular intervals to complete ventilation, and the constant temperature module of the germination device maintains the temperature inside the germination device, so as to keep the inside of the germination device at a constant temperature and humidity, and obtain the germinated paddy rice.

[0020] In some embodiments, the steps of making the spray module of the germination device humidify the paddy rice at regular intervals, making the vent of the germination device open at regular intervals to complete ventilation, making the constant temperature module of the germination device maintain the temperature inside the germination device, so as to keep the inside of the germination device at a constant temperature and humidity, and obtaining the germinated paddy rice include:

[0021] Circularly spray and humidify the paddy rice with a single humidification amount of 1.5%-2%, with a humidification interval of 45 minutes to 60 minutes, and humidify until the germination moisture content of the paddy rice reaches 25%-30%;

[0022] Germinate the humidified paddy rice at a constant temperature and humidity for 32h-48h;

[0023] Make the germination device ventilate once every 8h;

[0024] Maintain the germination temperature inside the germination device at 20°C-30°C and the germination humidity at 90% to obtain the germinated paddy rice.

[0025] In some embodiments, the steps of inactivating and drying the germinated paddy rice include:

[0026] Use the heating element of the germination device to heat and inactivate the germinated paddy rice until the moisture content of the germinated paddy rice ≤15%.

[0027] In some embodiments, the steps of mixing the inactivated germinated paddy rice with water, adding a fermenting agent, and fermenting under a constant temperature condition to obtain a germinated paddy rice fermentation broth include:

[0028] Retract the bottom plate of the incubator;

[0029] Make the input pipes of multiple germination devices corresponding to the incubator one by one output water to flush out the germinated paddy rice on the incubator;

[0030] Flush the germinated paddy rice into the fermentation device through the output pipe of the germination device, and the germinated paddy rice and water are mixed in the fermentation device;

[0031] Add the fermenting agent to the fermentation device;

[0032] Keep the fermentation device at a constant temperature, and make the stirring device in the fermentation device stir inside the fermentation device to obtain the germinated paddy rice fermentation broth.

[0033] In some embodiments, flushing the germinated brown rice into a fermentation device through an output pipeline of the germination device, and mixing the germinated brown rice and water in the fermentation device includes:

[0034] Making the mass ratio of the germinated brown rice and water in the fermentation device be 1:2 or 1:3.

[0035] In some embodiments, adding the fermenting agent into the fermentation device includes:

[0036] Adding 3%-5% by weight of the fermenting agent for saccharification fermentation, and the fermenting agent is composed of Lactobacillus brevis and Brettanomyces custersianus in a viable count ratio of (1-3):6.

[0037] In some embodiments, inoculating the Monascus mycelium into the germinated brown rice fermentation broth, and adding sesamol and glutamic acid or / and glutamate into the germinated brown rice fermentation broth:

[0038] The concentration of sesamol added into the germinated brown rice fermentation broth is 1.0 mmol / L - 2.0 mmol / L, and the concentration of glutamic acid or / and glutamate added into the germinated brown rice fermentation broth is 4.0 mmol / L - 12.0 mmol / L.

[0039] In some embodiments, performing variable-temperature stepwise fermentation on the germinated brown rice fermentation broth inoculated with the Monascus mycelium, irradiating with a red light LED lamp during the fermentation process, and performing low-frequency ultrasound on the germinated brown rice fermentation broth includes:

[0040] Performing variable-temperature stepwise fermentation on the germinated brown rice fermentation broth: fermenting at 27°C - 30°C for 2 days, then fermenting at 24°C - 26°C for 5 days, and then fermenting at 25°C - 27°C for 2 - 4 days;

[0041] Performing intermittent irradiation on the germinated brown rice fermentation broth with a red light LED lamp, irradiating with the red light LED lamp for 2 h and then turning off the irradiation for 20 min - 30 min, and circulating like this;

[0042] Controlling the pH during the fermentation process to be 2.0 - 3.0;

[0043] Performing low-frequency ultrasound on the germinated brown rice fermentation broth at a frequency of 25 KHz - 40 KHz.

[0044] The above description is only an overview of the technical solution of this application. In order to be able to understand the technical means of this application more clearly, it can be implemented according to the content of the specification. And in order to make the above and other purposes, features and advantages of this application more obvious and understandable, the following specifically gives the specific implementation manners of this application. Brief Description of the Drawings

[0045] To more clearly illustrate the technical solutions in the embodiments of the present application, the following will briefly introduce the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings in the following description are only some embodiments of the present application. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0046] Figure 1 It is a schematic flow chart of a preparation method of a functional monascus without citrinin and rich in γ-aminobutyric acid provided by an embodiment of the present application;

[0047] Figure 2 It is a schematic structural diagram of a germination device provided by an embodiment of the present application;

[0048] Figure 3 It is a schematic structural diagram of the germination device when the bottom plate of the germination device provided by an embodiment of the present application retracts;

[0049] Figure 4 is Figure 2 A schematic structural diagram of another perspective of the germination device shown;

[0050] Figure 5 is Figure 2 A schematic side view structural diagram of the germination device shown;

[0051] Figure 6 It is a schematic structural diagram of a clamp of the germination device provided by an embodiment of the present application (at the same perspective as the Figure 2 germination device shown);

[0052] Figure 7 It is a schematic connection diagram of the germination device and the fermentation device provided by an embodiment of the present application.

[0053] Among them, the reference numerals in the figure:

[0054] 100, germination device; 10, housing; 1001, ventilation port; 1002, second connection hole; 10021, clearance hole; 1003, input pipeline; 1004, output pipeline; 20, incubator; 2001, first connection hole; 2002, locking hole; 21, connecting column; 2101, adjustment hole; 22, bottom plate; 221, first bottom plate; 22101, first water seepage hole; 222, second bottom plate; 22201, second water seepage hole; 223, elastic member; 2201, cavity; 23, frame; 231, limiting portion; 24, clamp; 241, clamping portion; 242, adjustment portion; 25, first fastener; 26, second fastener; 30, vibration module; 31, first connecting rod; 32, second connecting rod; 33, sliding rod; 34, power assembly; 40, spray module; 50, heating element.

[0055] 200, fermentation equipment; 210, stirring device. Detailed implementation manners

[0056] In order to make the technical problems, technical solutions and beneficial effects to be solved by this application clearer and more understandable, the following further details this application in combination with embodiments. It should be understood that the specific embodiments described herein are only used to explain this application and are not used to limit this application.

[0057] In this application, the term "and / or" describes the association relationship of associated objects and indicates that three relationships may exist. For example, A and / or B may indicate: A exists alone, A and B exist simultaneously, and B exists alone. Wherein A and B may be singular or plural. The character " / " generally indicates that the associated objects before and after are in an "or" relationship.

[0058] In this application, "at least one" means one or more, and "a plurality" means two or more. "At least one (item)" or its similar expression below refers to any combination of these items, including any combination of single item (item) or plural items (items). For example, "at least one (item) of a, b, or c", or, "at least one (item) of a, b, and c" can all represent: a, b, c, a - b (that is, a and b), a - c, b - c, or a - b - c, where a, b, and c can be single or multiple respectively.

[0059] It should be understood that in various embodiments of this application, the magnitude of the serial numbers of the above processes does not mean the order of execution. Some or all steps can be executed in parallel or sequentially. The execution order of each process should be determined by its function and internal logic, and should not constitute any limitation to the implementation process of the embodiments of this application.

[0060] The terms used in the embodiments of this application are only for the purpose of describing specific embodiments and are not intended to limit this application. The singular forms "a", "the" and "said" used in the embodiments of this application and the appended claims are also intended to include the plural forms unless the context clearly indicates otherwise.

[0061] The weights of the relevant components mentioned in the specification of the embodiments of this application not only can refer to the specific contents of each component, but also can represent the proportional relationship of the weights between each component. Therefore, as long as the contents of the relevant components in the specification of the embodiments of this application are enlarged or reduced in proportion, they are within the scope disclosed in the specification of the embodiments of this application. Specifically, the mass described in the specification of the embodiments of this application can be mass units well known in the chemical industry such as μg, mg, g, kg, etc.

[0062] The terms "first" and "second" are for descriptive purposes only, used to distinguish objects such as substances from each other, and should not be construed as indicating or implying relative importance or implicitly specifying the quantity of the indicated technical features. For example, without departing from the scope of the embodiments of the present application, the first XX may also be referred to as the second XX, and similarly, the second XX may also be referred to as the first XX. Thus, the features defined with "first" and "second" may explicitly or implicitly include one or more of such features.

[0063] Monascus is a kind of red rice koji produced by fermenting raw materials such as rice and brown rice with Monascus purpureus, mainly containing microorganisms such as Monascus and yeast, and having the dual functions of saccharification and fermentation. Monascus products are divided into three categories: wine koji, color koji, and functional koji. Wine koji and color koji can endow liquor products with unique colors, aromas, and tastes. Among them, functional koji, also known as functional Monascus, is mainly used in medicine and health foods, and has the effects of lowering cholesterol, blood pressure, blood sugar, inhibiting cancer cells, and preventing osteoporosis. Through research, the secondary metabolites produced during the preparation of functional Monascus include monacolin K and γ-aminobutyric acid. Monacolin K has the effect of lowering cholesterol, and γ-aminobutyric acid has the effect of lowering blood pressure.

[0064] However, Monascus also has some defects. For example, some harmful substances may be produced during its preparation process, and it is necessary to pay attention to controlling the fermentation conditions and quality. In the 1990s, the French discovered that a secondary metabolite citrinin harmful to humans and animals would be generated during the preparation of Monascus. Citrinin can cause teratogenesis, induce tumors, and cause cancer, etc. This makes the prepared functional Monascus have potential safety hazards in use.

[0065] In the preparation methods of functional Monascus in the related art, a certain content of citrinin can be detected in the obtained Monascus, and the content of γ-aminobutyric acid is not high, resulting in potential safety hazards in use.

[0066] Based on this, in order to improve the technical problem that Monascus purpureus in the related art will generate a secondary metabolite citrinin harmful to humans and animals, and citrinin can cause teratogenesis, induce tumors, and cause cancer, etc., which makes Monascus have potential safety hazards in use, the embodiments of the present application provide the following solutions.

[0067] Please refer to Figure 1 , the embodiments of the present application provide a preparation method of functional Monascus without citrinin and rich in γ-aminobutyric acid, including:

[0068] Inoculate the spore suspension of Monascus purpureus into a culture medium and incubate at a constant temperature to obtain Monascus mycelium.

[0069] Treat brown rice by a non-soaking method, humidify it cyclically, ventilate it regularly, and incubate it at a constant temperature and humidity to obtain germinated brown rice.

[0070] Inactivate and dry the germinated brown rice.

[0071] Mix the inactivated germinated brown rice with water, add a fermenting agent, and conduct fermentation under a constant temperature to obtain a germinated brown rice fermentation broth.

[0072] Inoculate Monascus mycelium into the germinated brown rice fermentation broth, and add sesamol and glutamic acid or / and glutamate salt to the germinated brown rice fermentation broth.

[0073] Conduct variable-temperature stepwise fermentation on the germinated brown rice fermentation broth inoculated with Monascus mycelium. During the fermentation process, irradiate with red light LED lamps, and perform low-frequency ultrasound on the germinated brown rice fermentation broth.

[0074] Wash the obtained product with hydrogen peroxide and dry it to obtain functional Monascus.

[0075] It can be understood that since Monascus spores are more durable than Monascus mycelium, require less space for storage, and do not need to frequently provide nutrients and environmental conditions, they are more conducive to storage, can better maintain the biological characteristics and genetic information of Monascus, and are also more conducive to the sharing and dissemination of Monascus. Therefore, when Monascus mycelium is needed, Monascus spores can be configured into a Monascus spore suspension with an appropriate ratio and inoculated into a culture medium for cultivation to obtain Monascus mycelium. Brown rice is rich in carbohydrates, proteins, and other nutrients, which can provide a suitable nutrient source for Monascus fermentation for the growth and fermentation of Monascus. The brown rice grains are relatively large and the surface is not smooth, which can provide more growth space and loading area, and help Monascus reproduce and spread during the fermentation process. At the same time, the fermentation of brown rice will produce rich enzymes and metabolites, which are important factors contributing to the color, aroma, and taste of Monascus. Using brown rice as the base for Monascus fermentation can ensure the quality of the functional Monascus product.

[0076] As can be seen from the above, the preparation method of the functional Monascus purpureus without citrinin and rich in γ-aminobutyric acid provided by the embodiments of the present application inoculates a Monascus purpureus spore suspension into a culture medium and performs constant-temperature culture to obtain Monascus purpureus mycelium. The brown rice is germinated by a non-soaking method, and then the germinated brown rice is inactivated and fermented to obtain a germinated brown rice fermentation broth. The content of γ-aminobutyric acid in the germinated brown rice prepared by the non-soaking method is significantly increased. The Monascus purpureus mycelium is inoculated into the germinated brown rice fermentation broth, and at the same time, sesamol, glutamic acid or / and glutamate are added to the germinated brown rice fermentation broth, which can inhibit the oxidation process of the germinated brown rice fermentation broth, is beneficial to fermentation, and can improve the quality of the Monascus purpureus prepared by fermentation. Variable-temperature step fermentation is adopted, and red light irradiation is used during the fermentation process. Low-frequency ultrasound is used for the fermentation broth, which can effectively remove the by-product citrinin. Finally, the product is washed and dried with hydrogen peroxide to obtain the functional Monascus purpureus without citrinin and rich in γ-aminobutyric acid. This preparation method can effectively remove citrinin while increasing the content of γ-aminobutyric acid, can reduce the safety hazards in the use of the functional Monascus purpureus, and can enhance the blood pressure-lowering effect of the functional Monascus purpureus.

[0077] In some embodiments, inoculating a Monascus purpureus spore suspension into a culture medium and performing constant-temperature culture to obtain Monascus purpureus mycelium includes:

[0078] Inoculating a 4-8% volume ratio of Monascus purpureus spore suspension into a PDA slant medium, and performing constant-temperature culture at 28°C - 30°C for 9 - 11 days until the whole slant is purplish red. The concentration of Monascus purpureus spores in the Monascus purpureus spore suspension is 1.5×10 7 CFU / mL - 3.0×10 7 CFU / mL.

[0079] It can be understood that the PDA (Potato Dextrose Agar) slant medium is a medium rich in potato extract and glucose, which can provide the nutrients and conditions required for the growth of Monascus purpureus spores. Certain specific secondary metabolites produced by Monascus purpureus mycelium will form pigments. Therefore, when growing under suitable culture conditions, after culturing Monascus purpureus spores to obtain Monascus purpureus mycelium, the Monascus purpureus mycelium will produce red pigments, making the culture medium show a purplish red color.

[0080] Set like this, the PDA slant medium and the constant-temperature environment of 28°C - 30°C can provide suitable nutrients and culture environment for Monascus purpureus spores, and promote the growth of Monascus purpureus spores and the formation of Monascus purpureus mycelium. Each PDA slant medium is inoculated with a 4-8% volume ratio and a concentration of 1.5×10 7 CFU / mL - 3.0×10 7For the Monascus spore suspension of [[ID=]], more nutrients provided by the PDA slant medium can be utilized to culture as much Monascus mycelium as possible, while also avoiding excessive spore numbers that may lead to insufficient nutrients and affect the formation of Monascus colonies.

[0081] In some embodiments, refer to Figure 2 and Figure 3 , the brown rice is treated by a non-soaking method, with cyclic humidification, timed ventilation, and constant temperature and humidity cultivation to obtain germinated brown rice, including:

[0082] Input the brown rice into the multiple stacked incubators 20 of the germination device 100, and level the brown rice in the incubator 20 through the vibration module 30 of the germination device 100.

[0083] Make the spray module 40 of the germination device 100 humidify the brown rice at regular intervals, open the ventilation port 1001 of the germination device 100 at regular intervals to complete ventilation, and make the constant temperature module of the germination device 100 maintain the temperature inside the germination device 100 to keep the temperature and humidity constant inside the germination device 100, thereby obtaining germinated brown rice.

[0084] It can be understood that the germination device 100 is used to provide the conditions required for the germination of brown rice. The germination device 100 includes a housing 10, multiple incubators 20, a vibration module 30, a spray module 40, and a constant temperature module. The multiple incubators 20 are stacked and placed inside the housing 10. The incubator 20 is used to provide a suitable space for the germination of brown rice, and the incubator 20 can be of various shapes, such as square, cylindrical, etc. The vibration module 30 is connected to the incubator 20 and is used to vibrate the incubator 20 to level the brown rice in the incubator 20. The spray module 40 is arranged on the inner wall of the housing 10 and is located above the incubator 20, and is used to spray water mist on the brown rice to provide the moisture required for the germination of brown rice, such as a spray humidifier. An openable and closable ventilation port 1001 is provided on the housing 10. The ventilation port 1001 can be opened and closed, which can control whether the germination device 100 ventilates and the ventilation time, and better regulate the environmental conditions during the germination of brown rice. The constant temperature module is arranged on the housing 10. The constant temperature module is used to control and maintain the temperature inside the germination device 100 and provide a suitable temperature condition for the germination of brown rice, such as a temperature controller, a constant temperature water bath, a constant temperature incubator, etc.

[0085] With such a setting, after the brown rice is input into the incubator 20, it is vibrated by the vibration module 30 to level the brown rice in the incubator 20. The germination of brown rice requires a balanced supply of temperature, humidity, and oxygen. Levelling the brown rice allows each grain of rice to be exposed to the same environmental conditions, promoting consistent germination and facilitating the germination and growth of brown rice. At the same time, levelling the brown rice can also avoid problems such as oxygen deficiency, excessive moisture, or bacterial growth in the piled-up part caused by excessive stacking or overcrowding, ensuring the smooth progress of germination. The spraying module 40 can sprinkle the water mist more evenly on the surface of the brown rice, enabling the moisture to penetrate evenly into the brown rice interior.

[0086] Optionally, in some embodiments, refer to Figure 2 and Figure 3 , a plurality of incubators 20 are detachably stacked in the housing 10. A connecting column 21 protruding from the frame is provided at the bottom of the frame of the incubator 20. A first connecting hole 2001 for plugging and mating with the connecting column 21 is formed at the top of the frame of the incubator 20. Adjacent two incubators 20 are connected by the connecting column 21 and the first connecting hole 2001. A second connecting hole 1002 is formed on the bottom inner wall of the housing 10, and the lowermost incubator 20 is movably plugged and mated with the second connecting hole 1002 through the connecting column 21 to realize the movable connection between the incubator 20 and the housing 10. The vibration module 30 can be connected to the lowermost incubator 20.

[0087] With such a setting, the incubators 20 are connected to each other and stacked, so that the brown rice germinates separately in each incubator 20 without mutual influence, which can save area and avoid a reduction in the germination rate caused by excessive stacking of brown rice in the incubator 20. At the same time, the movable connection between the incubator 20 and the housing 10 causes the incubator 20 to slightly shake in the housing 10 when the vibration module 30 applies force to the incubator 20, levelling the brown rice in the incubator 20.

[0088] Optionally, in some embodiments, refer to Figure 2 and Figure 3 , an adjustment hole 2101 is formed on the connecting column 21, a locking hole 2002 communicating with the first connecting hole 2001 is further formed on the side wall of the frame of the incubator 20, and a clearance hole 10021 communicating with the second connecting hole 1002 is further formed on the bottom inner wall of the housing 10. The incubator 20 further includes a first fastener 25 and a second fastener 26. The first fastener 25 passes through the locking hole 2002 and the adjustment hole 2101 on the connecting column 21 for connecting adjacent two incubators 20. The second fastener 26 passes through the clearance hole 10021 and the adjustment hole 2101 on the connecting column 21 for connecting the housing 10 and the lowermost incubator 20.

[0089] It can be understood that while the first fastener 25 passes through the locking hole 2002, it also passes through the adjustment hole 2101, and the diameter of the adjustment hole 2101 is larger than the diameter of the first fastener 25. While the second fastener 26 passes through the clearance hole 10021, it also passes through the adjustment hole 2101, and the diameter of the adjustment hole 2101 is larger than the diameter of the second fastener 26. The diameter of the second connection hole 1002 is larger than the outer diameter of the connecting column 21.

[0090] With such a setting, when the vibration module 30 applies an external force to the incubator 20, due to the gap at the connection between the incubator 20 and the housing 10, the incubator 20 will vibrate within a controllable range relative to the housing 10; there is also a gap at the connection between two adjacent incubators 20, so that there will be a slight relative vibration between two adjacent incubators 20, which can better flatten the brown rice in the incubator 20 and avoid problems such as oxygen deficiency, excessive moisture or bacterial growth in the piled-up part caused by the brown rice piling up too high or too densely in the incubator 20, ensuring the smooth progress of germination.

[0091] Optionally, in some embodiments, please refer to Figures 2 to 4 , the vibration module 30 includes a first connecting rod 31, a second connecting rod 32, a sliding rod 33 and a power assembly 34. One end of the first connecting rod 31 is installed on the power output end of the power assembly 34, and the other end of the first connecting rod 31 is hinged to one end of the second connecting rod 32; one end of the sliding rod 33 is hinged to the other end of the second connecting rod 32, and the other end of the sliding rod 33 slides through the housing 10 and contacts the incubator 20.

[0092] It can be understood that the vibration module 30 is used to vibrate the incubator 20 so that the brown rice is flattened in the incubator 20. The power assembly 34 is the power source of the vibration module 30 and can be a motor.

[0093] With such a setting, when the power assembly 34 provides power, it drives the first connecting rod 31 to rotate, the first connecting rod 31 drives the second connecting rod 32 to move, so that the sliding rod 33 slides reciprocally, continuously applying an external force to the incubator 20, causing the incubator 20 to vibrate and flatten the brown rice, avoiding uneven air or humidity caused by the accumulation of brown rice, and being beneficial to the germination of brown rice.

[0094] In some embodiments, the spray module 40 of the germination device 100 humidifies the brown rice regularly, the ventilation opening 1001 of the germination device 100 is opened regularly to complete ventilation, and the constant temperature module of the germination device 100 maintains the temperature inside the germination device 100 to keep the inside of the germination device 100 at a constant temperature and humidity to obtain germinated brown rice, including:

[0095] Performing cyclic spray humidification on the brown rice with a single humidification amount of 1.5% - 2%, with a humidification interval time of 45 minutes - 60 minutes, and humidifying until the germination moisture content of the brown rice reaches 25% - 30%;

[0096] Subject the brown rice after humidification to constant temperature and humidity germination for 32 h - 48 h;

[0097] Ventilate the germination device 100 once every 8 h;

[0098] Maintain the germination temperature in the germination device 100 at 20°C - 30°C and the germination humidity at 90% to obtain germinated brown rice.

[0099] It can be understood that the percentage of a single humidification amount is used to describe the percentage change in air humidity. For example, if the air humidity increases from 40% to 60%, it can be said that the single humidification amount is 20%.

[0100] With such a setting, compared with a single large amount of humidification, multiple dispersed humidifications of brown rice can more effectively maintain the stable humidity in the germination device 100, better prevent humidity fluctuations and excessive drying, and are beneficial to the germination of brown rice.

[0101] In some embodiments, please refer to Figure 2 and Figure 3 , inactivate and dry the germinated brown rice, including:

[0102] Use the heating element 50 of the germination device 100 to heat and inactivate the germinated brown rice until the moisture content of the germinated brown rice ≤ 15%.

[0103] It can be understood that the germination device 100 further includes a heating element 50, and the heating element 50 is arranged on the housing 10. The heating element 50 is used to heat the germinated brown rice, inactivate it at high temperature, and reduce the water content of the germinated brown rice through heating. The heating element 50 can be various heatable devices or components, such as a microwave heater, a heating tube, etc., but is not limited thereto.

[0104] With such a setting, controlling the moisture content of the germinated brown rice below 15% can not only provide the required moisture for subsequent fermentation but also avoid fermentation out of control caused by excessive wetness.

[0105] In some embodiments, please refer to Figures 2 to 4 , Figure 7 , mix the inactivated germinated brown rice with water, add a fermenting agent, and carry out fermentation under a constant temperature condition to obtain a germinated brown rice fermentation broth, including:

[0106] Retract the bottom plate 22 of the incubator 20;

[0107] Output water from the input pipes 1003 of multiple germination devices 100 corresponding to the positions of the incubator 20 one by one to wash out the germinated brown rice on the incubator 20;

[0108] The germinated brown rice is flushed into the fermentation device 200 through the output pipe 1004 of the germination device 100, and the germinated brown rice and water are mixed in the fermentation device 200;

[0109] The fermenting agent is added to the fermentation device 200;

[0110] Keep the fermentation device 200 at a constant temperature, and make the stirring device 210 of the fermentation device 200 stir inside the fermentation device 200 to obtain the germinated brown rice fermentation liquid.

[0111] It can be understood that the incubator 20 includes a frame 23 and a bottom plate 22, and the bottom plate 22 is arranged on the frame 23. The bottom plate 22 includes a first bottom plate 221, a second bottom plate 222 and an elastic member 223. One side of the first bottom plate 221 is hinged to the inner wall of the frame 23 of the incubator 20, and the first bottom plate 221 has a cavity 2201. The second bottom plate 222 is slidably arranged in the cavity 2201 so as to be able to extend out or retract into the cavity 2201. The elastic member 223 is located in the cavity 2201, and both ends of the elastic member 223 are respectively connected to the first bottom plate 221 and the second bottom plate 222, and are used to provide an elastic force for retracting the second bottom plate 222 into the cavity 2201.

[0112] The germination device 100 further includes an input pipe 1003 and an output pipe 1004. The input pipe 1003 is arranged in the housing 10 corresponding to the incubator 20 one by one and is connected to the incubator 20 for discharging water towards the first bottom plate 221. The output pipe 1004 is arranged at the bottom of the housing 10 and is communicated with the fermentation device 200. The fermentation device 200 is a device for providing environmental conditions for the fermentation of brown rice and Monascus purpureus. The fermentation device 200 includes a stirring device 210 for stirring the fermented material during the fermentation process.

[0113] With such a setting, after the germinated brown rice is heated and inactivated, the second bottom plate 222 is retracted into the cavity 2201. By making the upper edge of the first bottom plate 221 contact the upper surface of the second bottom plate 222, the germinated brown rice on the second bottom plate 222 drops downward so as to fall to the bottom of the housing 10. The input pipe 1003 outputs water to flush the remaining brown rice on the first bottom plate 221 into the bottom of the housing 10, so as to be output to the fermentation device 200 through the output pipe 1004. At the same time, it also makes the germinated brown rice and water mix more evenly. Until the ratio of germinated brown rice to water in the fermentation device 200 reaches the requirement, stop injecting water and close the output pipe 1004 to provide good fermentation conditions for the brown rice and Monascus purpureus in the fermentation device 200. This process not only saves the steps of taking out the incubators 20 one by one and then inputting the germinated brown rice into the fermentation device 200 one by one, but also avoids the germinated brown rice leaving the device, contacting air or water, affecting the water content of the germinated brown rice and continuously bringing air into the fermentation device 200 during the process of transferring the brown rice, thereby affecting the fermentation effect and products.

[0114] Optionally, in some embodiments, refer to Figures 2 to 6 , the incubator 20 further includes a fixture 24, and the fixture 24 is disposed on a side of the frame 23 away from the hinge of the frame 23 and the first bottom plate 221. The fixture 24 includes a clamping portion 241 and an adjusting portion 242. The clamping portion 241 is located inside the incubator 20 and is used to cooperate with the second bottom plate 222 to fix the second bottom plate 222 on the frame 23. The adjusting portion 242 is connected to the clamping portion 241 and is rotatably disposed on the outer wall of the frame 23 of the incubator 20 for controlling the cooperation between the clamping portion 241 and the second bottom plate 222.

[0115] With such a setting, before loading the paddy rice into the incubator 20, first pull out the second bottom plate 222 from the cavity 2201, and fix the second bottom plate 222 on the frame 23 by adjusting the position of the clamping portion 241 through the adjusting portion 242. After the paddy rice germinates and the germinated paddy rice is fermented and inactivated, it is necessary to convey the germinated paddy rice to the fermentation device 200. At this time, only need to control the adjusting portion 242 to make the clamping portion 241 disengage from the second bottom plate 222. The second bottom plate 222 is affected by the elastic force of the elastic member 223 and returns to the cavity of the first bottom plate 221. By the upper edge of the first bottom plate 221 contacting the upper surface of the second bottom plate 222, the germinated paddy rice on the second bottom plate 222 drops.

[0116] Optionally, the housing 10 includes a housing cover, a switch and a pushing portion. The pushing portion is movably disposed on the inner wall of the housing cover and is located on a side of the adjusting portion 242 close to the first bottom plate 221. The switch is disposed on the outer wall of the housing cover and is connected to the pushing portion for controlling the movement of the pushing portion.

[0117] With such a setting, when it is necessary to disengage the clamping portion 241 from the second bottom plate 222 through the adjusting portion 242, the pushing portion can be controlled by the switch outside the housing 10 to move from close to the first bottom plate 221 to away from the first bottom plate 221, so that the pushing portion pushes the adjusting portion 242. Completing this operation outside the housing 10 not only saves the steps of taking out the incubators 20 one by one and inputting the germinated paddy rice into the fermentation device 200 one by one, but also avoids the germinated paddy rice leaving the device, contacting air or water, affecting the water content of the germinated paddy rice and continuously bringing air into the fermentation device 200 during the process of transferring the paddy rice, thus affecting the fermentation effect and products.

[0118] Optionally, in some embodiments, refer to Figure 2 and Figure 3 , the frame 23 of the incubator 20 has a limiting portion 231.

[0119] It can be understood that the limiting portion 231 is used to limit the falling angle of the bottom plate 22 of the incubator 20 adjacent to the upper side of the incubator 20 where it is located. For example, it can be a limiting column, a blocking portion, etc.

[0120] With such a setting, after the second bottom plate 222 retracts into the cavity 2201 of the first bottom plate 221, only one side of the bottom plate 22 is hinged to the frame 23, and it naturally rotates and drops under the influence of gravity. The limiting portion 231 can prevent the bottom plate 22 from dropping at too large an angle, which may affect the water flow to flush out the brown rice in the next-layer incubator 20.

[0121] Optionally, in some embodiments, please refer to Figure 4 , a plurality of first water seepage holes 22101 are formed on the first bottom plate 221, and a plurality of second water seepage holes 22201 are formed on the second bottom plate 222. When the second bottom plate 222 retracts into the cavity 2201 of the first bottom plate 221, the first water seepage holes 22101 and the second water seepage holes 22201 are arranged in an alternating manner, and the first bottom plate 221 is in contact with the second bottom plate 222.

[0122] With such a setting, when the bottom plate 22 is unfolded, the excess water on the first bottom plate 221 and the second bottom plate 222 can drip into the next incubator 20 through the first water seepage holes 22101 and the second water seepage holes 22201. When the spray module 40 above the incubator 20 works, the water drips layer by layer through the first water seepage holes 22101 and the second water seepage holes 22201 of each incubator 20, so that the brown rice in each incubator 20 can obtain sufficient water, and at the same time, the accumulation of water soaking the brown rice is avoided. When the bottom plate 22 retracts (i.e., the second bottom plate 222 retracts into the cavity 2201 of the first bottom plate 221), since the first water seepage holes 22101 and the second water seepage holes 22201 on the first bottom plate 221 and the second bottom plate 222 are arranged in an alternating manner, and the first bottom plate 221 and the second bottom plate 222 are in contact with each other, the first water seepage holes 22101 and the second water seepage holes 22201 on the bottom plate 22 are blocked. The water flow output from the input pipeline 1003 will not leak from the water seepage holes (if it enters through the first water seepage holes 22101 and the second water seepage holes 22201, the impact force of the water flow will be weakened, affecting the effect of flushing the surface of the bottom plate 22), but will flush the brown rice along the surface of the bottom plate 22 into the output pipeline 1004 and enter the fermentation device 200 to be mixed with water, which can better flush the brown rice in the incubator 20 and reduce the possibility of the brown rice remaining on the bottom plate 22.

[0123] Optionally, in some embodiments, please refer to Figure 7 , the power output end of the power assembly 34 is also connected to the stirring device 210 of the fermentation device 200, and is used to drive the stirring device 210 of the fermentation device 200 to rotate, so as to stir the germinated brown rice fermentation liquid inside the fermentation device 200.

[0124] In this way, the vibration module 30 of the germination device 100 and the stirring device 210 of the fermentation device 200 share a power assembly 34. When the germination device 100 and the fermentation device 200 are operated at the same time, the same power assembly 34 drives the vibration module 30 and the stirring device 210 at the same time, which can save energy and effectively reduce costs.

[0125] In some embodiments, the germinated brown rice is flushed into the fermentation device 200 through the output pipe 1004 of the germination device 100, and the germinated brown rice and water are mixed in the fermentation device 200, including:

[0126] The mass ratio of germinated brown rice to water in the fermentation device 200 is set to 1:2 or 1:3.

[0127] In this way, brown rice fermentation requires a certain amount of water to support the growth and metabolism of the fermentation flora. Mixing brown rice with water in a mass ratio of 1:2 or 1:3 can provide sufficient water and provide a good environment for fermentation. A higher water content can increase the growth and metabolic rate of the fermentation bacteria and promote the fermentation process. At the same time, the addition of water helps to provide suitable humidity, promote the reproduction of the fermentation bacteria and the activity of the fermentation enzyme. During the fermentation process, suitable temperature is a key factor. The presence of water can help regulate the temperature of the brown rice, which is conducive to the activity of the fermentation enzyme and the fermentation process.

[0128] In some embodiments, adding a fermentation agent to the fermentation device 200 comprises:

[0129] 3%-5% by weight of a starter is added for saccharification and fermentation, wherein the starter is composed of Lactobacillus brevis and Brettanomyces custerensis in a live cell count ratio of (1-3):6.

[0130] It is understood that a fermentation agent is a substance that can promote the fermentation process of food or beverage, such as a microorganism or its product.

[0131] In this way, Lactobacillus brevis and Brettanomyces castellense are strains with specific functions and characteristics. Lactobacillus brevis is a probiotic that produces lactic acid that can increase the shelf life and antibacterial ability of food. Brettanomyces castellense has a faster fermentation speed and higher fermentation efficiency, which can reduce fermentation time and increase yield. The mixture of these two bacteria in proportion is beneficial to the fermentation of brown rice.

[0132] In some embodiments, the fermentation device 200 is kept at a constant temperature, and the stirring device 210 of the fermentation device 200 is stirred in the fermentation device 200 to obtain the germinated brown rice fermentation liquid:

[0133] The fermentation temperature is 33°C-35°C, and the fermentation time is 24 hours-36 hours.

[0134] In some embodiments, when inoculating Monascus mycelium into the germinated brown rice fermentation broth and adding sesamol and glutamic acid or / and glutamate salt to the germinated brown rice fermentation broth:

[0135] The concentration of sesamol added to the germinated brown rice fermentation broth is 1.0 mmol / L - 2.0 mmol / L, and the concentration of glutamic acid or / and glutamate salt added to the germinated brown rice fermentation broth is 4.0 mmol / L - 12.0 mmol / L.

[0136] With such settings, the addition of sesamol and glutamic acid or / and glutamate salt can inhibit the oxidation process of the germinated brown rice fermentation broth, which is beneficial to fermentation and can improve the quality of the red yeast rice prepared by fermentation. At the same time, sesamol will participate in the metabolic process of Monascus, which can promote the formation of red pigments in food and improve the color vividness of red yeast rice fermented foods.

[0137] In some embodiments, the germinated brown rice fermentation broth inoculated with Monascus mycelium is subjected to variable-temperature step fermentation, irradiated with red light LED lamps during the fermentation process, and low-frequency ultrasound is applied to the germinated brown rice fermentation broth, including:

[0138] Carrying out variable-temperature step fermentation on the germinated brown rice fermentation broth: fermenting at 27°C - 30°C for 2 days, then fermenting at 24°C - 26°C for 5 days, and then fermenting at 25°C - 27°C for 2 - 4 days;

[0139] Intermittently irradiating the germinated brown rice fermentation broth with red light LED lamps, turning off the irradiation for 20 min - 30 min after irradiating with red light LED lamps for 2 h, and repeating this cycle;

[0140] Controlling the pH during the fermentation process to be 2.0 - 3.0;

[0141] Applying low-frequency ultrasound with a frequency of 25 KHz - 40 KHz to the germinated brown rice fermentation broth.

[0142] It can be understood that Monascus fermentation has requirements for both temperature and pH value. Only in a suitable fermentation environment can high-quality functional red yeast rice be obtained.

[0143] With such settings, the combined action of stepwise variable-temperature fermentation, red light irradiation, and low-frequency ultrasound can effectively alleviate the problem of producing the by-product citrinin during the production of functional red yeast rice.

[0144] The following is illustrated with specific examples.

[0145] Example 1

[0146] (1) A 4% volume ratio of Monascus spore suspension was inoculated into a PDA slant medium and cultured in a constant temperature incubator at 28° C. for 9 days until the slant surface was purple-red, and Monascus cells were obtained. The Monascus spore concentration of the Monascus spore suspension was 1.5×10 7 Pieces / mL.

[0147] (2) The brown rice is subjected to circulating spray humidification with a circulating spray humidifier according to a single humidification amount of 1.5%, the humidification interval time is 45 minutes, and the brown rice is humidified to a germination moisture content of 25%. The brown rice after humidification is then germinated at a constant temperature and humidity for 32 hours, ventilated once every 8 hours, each ventilation time is 10 minutes, the germination temperature is 20° C., the germination humidity is 90%, and finally the brown rice after germination is inactivated and dried to a moisture content of 15% to obtain germinated brown rice.

[0148] (3) 600 g of water was added to 300 g of germinated brown rice, and then 9 g of fermentation agent was added for saccharification and fermentation. Stirring was continued during the fermentation process. The fermentation temperature was 33° C. and the fermentation time was 24 hours to obtain germinated brown rice fermentation liquid. The fermentation agent consisted of 3.0×10 6 Lactobacillus brevis and 6.0×10 6 / mL of Brettanomyces custerensis.

[0149] (4) The Monascus cells were inoculated into the germinated brown rice fermentation liquid, 0.5 mmol / L sesamol and 4.0 mmol / L glutamic acid were added to the germinated brown rice fermentation liquid, and the fermentation was cultured and fermented in a constant temperature incubator with a red LED lamp, fermented at 27° C. for 2 days, then at 24° C. for 5 days, and then at 25° C. for 2 days. During the fermentation process, the pH was controlled at 2.0-3.0, and the red light LED lamp was used for intermittent irradiation at 660 nm. After each irradiation for 2 hours, the irradiation was turned off for 20 minutes, and this cycle was repeated. After that, the fermentation liquid was subjected to 25 kHz low-frequency ultrasound, and finally washed with hydrogen peroxide and dried.

[0150] Example 2

[0151] (1) 8% volume ratio of Monascus spore suspension was inoculated into PDA slant medium and cultured in a constant temperature incubator at 30° C. for 11 days until the slant surface was purple-red, and Monascus cells were obtained. The Monascus spore concentration of the Monascus spore suspension was 3.0×10 7 Pieces / mL.

[0152] (2) The brown rice is subjected to circulating spray humidification with a circulating spray humidifier according to a single humidification amount of 2%, the humidification interval is 60 minutes, and the brown rice is humidified to a germination moisture content of 30%. The humidified brown rice is then germinated at a constant temperature and humidity for 48 hours, ventilated once every 8 hours, each ventilation time is 10 minutes, the germination temperature is 30° C., the germination humidity is 90%, and finally the germination brown rice is inactivated and dried to a moisture content of 15% to obtain germinated brown rice.

[0153] (3) 1500 g of water was added to 500 g of germinated brown rice, and then 15 g of fermentation agent was added for saccharification and fermentation. Stirring was continued during the fermentation process. The fermentation temperature was 35° C. and the fermentation time was 36 hours to obtain germinated brown rice fermentation liquid. The fermentation agent consisted of 8.0×10 6 Lactobacillus brevis and 4.8×10 7 It is composed of 30 species of Castelluccio brewer's yeast.

[0154] (4) Monascus cells were inoculated into germinated brown rice fermentation liquid, 1.0 mmol / L sesamol and 12.0 mmol / L glutamate were added to the germinated brown rice fermentation liquid, and the fermentation was cultured and fermented in a constant temperature incubator with a red LED lamp, fermented at 30° C. for 2 days, then at 26° C. for 5 days, and then at 27° C. for 4 days. During the fermentation process, the pH was controlled at 2.0-3.0, and the red light LED lamp was used for intermittent irradiation at 660 nm. After each irradiation for 2 hours, the irradiation was turned off for 30 minutes, and this cycle was repeated. After that, the fermentation liquid was subjected to 40 kHz low-frequency ultrasound, and finally washed with hydrogen peroxide and dried.

[0155] Example 3

[0156] (1) A 6% volume ratio of Monascus spore suspension was inoculated into a PDA slant medium and cultured in a constant temperature incubator at 29° C. for 10 days until the slant surface was purple-red, and Monascus cells were obtained. The Monascus spore concentration of the Monascus spore suspension was 2.0×10 7 Pieces / mL.

[0157] (2) The brown rice is humidified by a circulating spray humidifier according to a single humidification amount of 1.8%, the humidification interval is 50 minutes, and the brown rice is humidified to a germination moisture content of 27%. The humidified brown rice is then germinated at a constant temperature and humidity for 40 hours, ventilated once every 8 hours, each ventilation time is 10 minutes, the germination temperature is 25° C., the germination humidity is 90%, and finally the germination brown rice is inactivated and dried to a moisture content of 15% to obtain germinated brown rice.

[0158] (3) 1000 g of water was added to 400 g of germinated brown rice, and then 12 g of fermentation agent was added for saccharification and fermentation. Stirring was continued during the fermentation process. The fermentation temperature was 33° C. and the fermentation time was 30 hours to obtain germinated brown rice fermentation liquid. The fermentation agent consisted of 5.0×10 6 Lactobacillus brevis and 2.0×10 7 / mL of Brettanomyces custerensis.

[0159] (4) Monascus cells were inoculated into germinated brown rice fermentation liquid, 0.7 mmol / L sesamol and 8.0 mmol / L glutamic acid were added to the germinated brown rice fermentation liquid, and the fermentation was cultured and fermented in a constant temperature incubator with a red LED lamp, fermented at 29° C. for 2 days, then at 25° C. for 5 days, and then at 26° C. for 3 days. During the fermentation process, the pH was controlled at 2.0-3.0, and the red light LED lamp was used for intermittent irradiation at 660 nm. After each irradiation for 2 hours, the irradiation was turned off for 25 minutes, and this cycle was repeated. After that, the fermentation liquid was subjected to 30 kHz low-frequency ultrasound, and finally washed with hydrogen peroxide and dried.

[0160] Comparative Example 1

[0161] (1) A 4% volume ratio of Monascus spore suspension was inoculated into a PDA slant medium and cultured in a constant temperature incubator at 28° C. for 9 days until the slant surface was purple-red, and Monascus cells were obtained. The Monascus spore concentration of the Monascus spore suspension was 1.5×10 7 Pieces / mL.

[0162] (2) The brown rice is subjected to circulating spray humidification with a circulating spray humidifier according to a single humidification amount of 1.5%, the humidification interval time is 45 minutes, and the brown rice is humidified to a germination moisture content of 25%. The brown rice after humidification is then germinated at a constant temperature and humidity for 32 hours, ventilated once every 8 hours, each ventilation time is 10 minutes, the germination temperature is 20° C., the germination humidity is 90%, and finally the brown rice after germination is inactivated and dried to a moisture content of 15% to obtain germinated brown rice.

[0163] (3) 600 g of water was added to 300 g of germinated brown rice, and then 9 g of fermentation agent was added for saccharification and fermentation. Stirring was continued during the fermentation process. The fermentation temperature was 33° C. and the fermentation time was 24 hours to obtain germinated brown rice fermentation liquid. The fermentation agent consisted of 3.0×10 6 Lactobacillus brevis and 6.0×10 6 / mL of Brettanomyces custerensis.

[0164] (4) The Monascus cells were inoculated into the germinated brown rice fermentation liquid, 4.0 mmol / L glutamic acid was added to the germinated brown rice fermentation liquid, and the fermentation was cultured and fermented in a constant temperature incubator with a red LED lamp, and the fermentation was carried out at 27° C. for 2 days, then at 24° C. for 5 days, and then at 25° C. for 2 days. During the fermentation process, the pH value was controlled at 2.0-3.0, and the red light LED lamp was used for intermittent irradiation at 660 nm. After each irradiation for 2 hours, the irradiation was turned off for 20 minutes, and the cycle was repeated. After that, the fermentation liquid was subjected to 25 kHz low-frequency ultrasound, and finally washed with hydrogen peroxide and dried.

[0165] Comparative Example 2

[0166] (1) 8% volume ratio of Monascus spore suspension was inoculated into PDA slant medium and cultured in a constant temperature incubator at 30° C. for 11 days until the slant surface was purple-red, and Monascus cells were obtained. The Monascus spore concentration of the Monascus spore suspension was 3.0×10 7 Pieces / mL.

[0167] (2) The brown rice is subjected to circulating spray humidification with a circulating spray humidifier according to a single humidification amount of 2%, the humidification interval is 60 minutes, and the brown rice is humidified to a germination moisture content of 30%. The humidified brown rice is then germinated at a constant temperature and humidity for 48 hours, ventilated once every 8 hours, each ventilation time is 10 minutes, the germination temperature is 30° C., the germination humidity is 90%, and finally the germination brown rice is inactivated and dried to a moisture content of 15% to obtain germinated brown rice.

[0168] (3) 1500 g of water was added to 500 g of germinated brown rice, and then 15 g of fermentation agent was added for saccharification and fermentation. Stirring was continued during the fermentation process. The fermentation temperature was 35° C. and the fermentation time was 36 hours to obtain germinated brown rice fermentation liquid. The fermentation agent consisted of 8.0×10 6 Lactobacillus brevis and 4.8×10 7 It is composed of 30 species of Castelluccio brewer's yeast.

[0169] (4) Monascus cells were inoculated into germinated brown rice fermentation liquid, 1.0 mmol / L sesamol and 12.0 mmol / L glutamate were added to the germinated brown rice fermentation liquid, and the fermentation was cultured and fermented in a constant temperature incubator with a red LED light, fermented at 30° C. for 2 days, then at 26° C. for 5 days, and then at 27° C. for 4 days. During the fermentation process, the pH was controlled at 2.0-3.0, and then the fermentation liquid was subjected to 40 kHz low-frequency ultrasound, and finally washed with hydrogen peroxide and dried.

[0170] Comparative Example 3

[0171] (1) 8% volume ratio of Monascus spore suspension was inoculated into PDA slant medium and cultured in a constant temperature incubator at 30° C. for 11 days until the slant surface was purple-red, and Monascus cells were obtained. The Monascus spore concentration of the Monascus spore suspension was 3.0×10 7 Pieces / mL.

[0172] (2) The brown rice is subjected to circulating spray humidification with a circulating spray humidifier according to a single humidification amount of 2%, the humidification interval is 60 minutes, and the brown rice is humidified to a germination moisture content of 30%. The humidified brown rice is then germinated at a constant temperature and humidity for 48 hours, ventilated once every 8 hours, each ventilation time is 10 minutes, the germination temperature is 30° C., the germination humidity is 90%, and finally the germination brown rice is inactivated and dried to a moisture content of 15% to obtain germinated brown rice.

[0173] (3) Add 1500 g of water to 500 g of germinated brown rice, and then add 15 g of a starter for saccharification fermentation. Stir continuously during the fermentation process. The fermentation temperature is 35 °C and the fermentation time is 36 hours to obtain a germinated brown rice fermentation broth. The starter consists of 8.0×10 6 Lactobacillus brevis cells / mL and 4.8×10 7 Torulaspora delbrueckii cells.

[0174] (4) Inoculate Monascus purpureus mycelium into the germinated brown rice fermentation broth. Add 1.0 mmol / L of sesamol and 12.0 mmol / L of glutamate to the germinated brown rice fermentation broth, and culture and ferment it in a constant temperature incubator with red LED lights. Ferment at 30 °C for 2 days, then at 26 °C for 5 days, and then at 27 °C for 4 days. Control the pH at 2.0 - 3.0 during the fermentation process, and irradiate with a red light LED lamp at 660 nm. Then, subject the fermentation broth to 40 KHz low-frequency ultrasound, and finally wash and dry it with hydrogen peroxide.

[0175] Comparative Example 4

[0176] (1) Inoculate a 6% (by volume) Monascus purpureus spore suspension into a PDA slant medium and culture it in a constant temperature incubator at 29 °C for 10 days until the entire slant becomes purplish red to obtain Monascus purpureus mycelium. The concentration of Monascus purpureus spores in the Monascus purpureus spore suspension is 2.0×10 7 cells / mL.

[0177] (2) Humidify brown rice by cyclic spraying with a cyclic spray humidifier at a single humidification amount of 1.8%. The humidification interval is 50 minutes until the moisture content of the brown rice reaches 27% germination moisture content. Then, subject the humidified brown rice to constant temperature and humidity germination for 40 h, ventilate once every 8 h for 10 min each time. The germination temperature is 25 °C and the germination humidity is 90%. Finally, inactivate and dry the germinated brown rice to a moisture content of 15% to obtain germinated brown rice.

[0178] (3) Add 1000 g of water to 400 g of germinated brown rice, and then add 12 g of a starter for saccharification fermentation. Stir continuously during the fermentation process. The fermentation temperature is 33 °C and the fermentation time is 30 hours to obtain a germinated brown rice fermentation broth. The starter consists of 5.0×10 6 Lactobacillus brevis cells / mL and 2.0×10 7 Torulaspora delbrueckii cells.

[0179] (4) Inoculate Monascus mycelium into the germinated brown rice fermentation broth, add 0.7 mmol / L sesamol and 8.0 mmol / L glutamic acid to the germinated brown rice fermentation broth, and culture and ferment in a constant temperature incubator with red LED lights. Ferment at 29°C for 2 days, then at 25°C for 5 days, and then at 26°C for 3 days. During the fermentation process, control the pH at 2.0 - 3.0, and irradiate intermittently with a red light LED lamp at 660 nm. Turn off the irradiation for 25 minutes after every 2 hours of irradiation, and cycle like this. Finally, wash with hydrogen peroxide and dry.

[0180] The determination results of the citrinin content and γ-aminobutyric acid content in Examples 1 - 3 and Comparative Examples 1 - 4 are shown in Table 1.

[0181] Table 1 Citrinin content and γ-aminobutyric acid content in each example and each comparative example

[0182]

[0183]

[0184] As can be seen from Table 1, for the functional Monascus prepared in Examples 1 - 3 (inoculating Monascus mycelium into the germinated brown rice fermentation broth, adding sesamol, glutamic acid or / and glutamate salt to the germinated brown rice fermentation broth, adopting variable temperature fermentation, irradiating intermittently with red light during the fermentation process, also using low-frequency ultrasonic fermentation broth, and finally washing with hydrogen peroxide and drying), compared with Comparative Example 1 (without adding sesamol compared with Example 1), Comparative Example 2 (without irradiating with a red light LED lamp at 660 nm compared with Example 2), Comparative Example 3 (without intermittently irradiating with a red light LED lamp at 660 nm compared with Example 2), and Comparative Example 4 (without using low-frequency ultrasound compared with Example 3), the citrinin content is reduced, and even citrinin-free, and the γ-aminobutyric acid content increases. Therefore, by using the preparation method of the functional Monascus without citrinin and rich in γ-aminobutyric acid provided in this application, the citrinin can be effectively removed while increasing the content of γ-aminobutyric acid, reducing the potential safety hazards in the use of the functional Monascus, and enhancing the blood pressure-lowering effect of the functional Monascus.

[0185] The above are only the preferred embodiments of this application and are not intended to limit this application. Any modifications, equivalent substitutions, and improvements made within the spirit and principle of this application shall be included within the protection scope of this application.

Claims

1. A preparation method of a functional monascus without citrinin and rich in γ-aminobutyric acid, characterized in that, Including: Inoculate a Monascus purpureus spore suspension with a volume ratio of 4 - 8% into a culture medium, and cultivate it at a constant temperature to obtain Monascus purpureus mycelium; among them, the concentration of Monascus purpureus spores is 1.5×10 7 cells / mL - 3.0×10 7 cells / mL, the temperature for constant temperature cultivation is 28°C - 30°C, and the cultivation time is 9 days - 11 days; The brown rice is treated by a non-soaking method, with cyclic humidification, timed ventilation, and constant temperature and humidity cultivation to obtain germinated brown rice; wherein, the single humidification amount of the cyclic humidification is 1.5%-2%, the humidification interval time is 45 minutes - 60 minutes, the ventilation interval time of the timed ventilation is 8h, the temperature of the constant temperature and humidity cultivation is 20-30°C, the humidity is 90%, and the cultivation time is 32h - 48h; Inactivating and drying the germinated brown rice; Mixing the inactivated germinated brown rice with water, adding a fermenting agent, and fermenting at a constant temperature to obtain a germinated brown rice fermentation broth; Inoculating the Monascus mycelium into the germinated brown rice fermentation broth, and adding sesamol and glutamic acid or / and glutamate salt into the germinated brown rice fermentation broth; wherein, the concentration of sesamol is 1.0 mmol / L - 2.0 mmol / L, and the concentration of glutamic acid or / and glutamate salt is 4.0 mmol / L - 12.0 mmol / L; Performing variable-temperature stepwise fermentation on the germinated brown rice fermentation broth inoculated with the Monascus mycelium, irradiating with a red light LED lamp during the fermentation process, and performing low-frequency ultrasound on the germinated brown rice fermentation broth; Washing the obtained product with hydrogen peroxide and drying to obtain functional Monascus; Among them, the performing variable-temperature stepwise fermentation on the germinated brown rice fermentation broth inoculated with the Monascus mycelium, irradiating with a red light LED lamp during the fermentation process, and performing low-frequency ultrasound on the germinated brown rice fermentation broth includes: Performing variable-temperature stepwise fermentation on the germinated brown rice fermentation broth: fermenting at 27°C - 30°C for 2 days, then fermenting at 24°C - 26°C for 5 days, and then fermenting at 25°C - 27°C for 2 days - 4 days; Performing intermittent irradiation on the germinated brown rice fermentation broth with a red light LED lamp, turning off the irradiation for 20 min - 30 min after irradiating with the red light LED lamp for 2h, and circulating like this; Controlling the pH during the fermentation process to be 2.0 - 3.0; Performing low-frequency ultrasound on the germinated brown rice fermentation broth at a frequency of 25KHz - 40KHz.

2. The preparation method according to claim 1, characterized in that, The inoculating the Monascus spore suspension into a culture medium and culturing at a constant temperature to obtain Monascus mycelium includes: Inoculate 4 - 8% by volume of the Monascus purpureus spore suspension into a PDA slant medium and incubate it at a constant temperature of 28°C - 30°C for 9 - 11 days until the whole slant becomes purplish red. The concentration of Monascus purpureus spores in the Monascus purpureus spore suspension is 1.5×10 7 CFU / mL - 3.0×10 7 CFU / mL.

3. The preparation method according to claim 1, characterized in that, The treating the brown rice by a non-soaking method, with cyclic humidification, timed ventilation, and constant temperature and humidity cultivation to obtain germinated brown rice includes: Inputting the brown rice into a plurality of stacked incubators of a germination device, and spreading the brown rice flat in the incubator through a vibration module of the germination device; Enabling a spray module of the germination device to humidify the brown rice regularly, enabling a ventilation port of the germination device to be opened regularly to complete ventilation, and enabling a constant temperature module of the germination device to maintain the temperature inside the germination device, so as to maintain constant temperature and humidity inside the germination device to obtain the germinated brown rice.

4. The preparation method according to claim 3, characterized in that, The enabling a spray module of the germination device to humidify the brown rice regularly, enabling a ventilation port of the germination device to be opened regularly to complete ventilation, and enabling a constant temperature module of the germination device to maintain the temperature inside the germination device, so as to maintain constant temperature and humidity inside the germination device to obtain the germinated brown rice includes: The brown rice is subjected to cyclic spray humidification with a single humidification amount of 1.5% - 2%, and the humidification interval is 45 minutes - 60 minutes, until the brown rice has a germination moisture content of 25% - 30%. The humidified brown rice is germinated at a constant temperature and humidity for 32h - 48h. The germination device is ventilated once every 8h. The germination temperature in the germination device is maintained at 20°C - 30°C, and the germination humidity is maintained at 90% to obtain the germinated brown rice.

5. The preparation method according to claim 3, characterized in that, The inactivating and drying of the germinated brown rice includes: The heating element of the germination device heats and inactivates the germinated brown rice until the moisture content of the germinated brown rice ≤ 15%.

6. The preparation method according to claim 3, characterized in that, The mixing of the inactivated germinated brown rice with water, adding a fermenting agent, and fermenting under a constant temperature condition to obtain a germinated brown rice fermentation broth includes: Retracting the bottom plate of the incubator. The input pipes of multiple germination devices corresponding to the incubator in a one-to-one manner output water to flush out the germinated brown rice on the incubator. The germinated brown rice is flushed into the fermentation device through the output pipe of the germination device, and the germinated brown rice and water are mixed in the fermentation device. Adding the fermenting agent to the fermentation device. Maintaining the fermentation device at a constant temperature, and the stirring device of the fermentation device stirs inside the fermentation device to obtain the germinated brown rice fermentation broth.

7. The preparation method according to claim 6, characterized in that, The flushing of the germinated brown rice into the fermentation device through the output pipe of the germination device, and the mixing of the germinated brown rice and water in the fermentation device includes: Making the mass ratio of the germinated brown rice and water in the fermentation device be 1:2 or 1:

3.

8. The preparation method according to claim 6, wherein Adding the fermenting agent to the fermentation device includes: Adding 3% - 5% by weight of the fermenting agent for saccharification fermentation, and the fermenting agent is composed of Lactobacillus brevis and Brettanomyces custersianus in a viable cell number ratio of (1 - 3):6.

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