A rice germ red koji fermentation powder with blood sugar lowering efficacy, a preparation method thereof, a functional product, and a composite drink

Abstract

The present application relates to the technical field of food processing, and particularly relates to rice germ red koji fermentation powder with blood sugar reducing effect, a preparation method thereof, a functional product and a compound drink. The preparation method comprises the following steps: soaking, draining, steaming and cooling glutinous rice, adding red koji into the glutinous rice in proportion, mixing uniformly and carrying out first fermentation culture under certain temperature and humidity; soaking and draining rice germ powder, mixing the rice germ powder with the glutinous rice red koji fermentation product in proportion, carrying out second fermentation culture under certain temperature and humidity, and obtaining the rice germ red koji fermentation product. The preparation method solves the problem that rice germ powder is extremely easy to be oxidized and rancid without enzyme inactivation treatment, makes the product have better flavor and taste, and enables the activity of active substances in the rice germ powder to be well maintained due to the absence of high-temperature enzyme inactivation treatment, so that the medical and health care effect of the active substances in the rice germ powder and the unique treatment and prevention effect of the red koji fermentation product on "three high" are organically combined, a new raw material source is provided for the development of functional products, and the method has important application value.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a rice germ red yeast rice fermentation powder with hypoglycemic effect, its preparation method, functional products, and compound beverages. Background Technology

[0002] Rice germ powder is composed of the aleurone layer and germ of rice grains. It is rich in dietary fiber, lipopolysaccharides, oryzanol, squalene, vitamin E, tocotrienols, octacosanol, phytosterols, IP6, γ-oryzanol, squalene, and other natural bioactive substances. Notably, every 100 grams of rice germ powder contains up to 196 milligrams of inositol, the highest among natural plants. Rice germ powder is an ideal source of trace elements, a "natural vitamin E warehouse," and a "natural nutritional treasure trove for humankind."

[0003] The natural vitamin E (VE) in rice germ powder has a physiological activity nearly 30 times that of synthetic vitamin E. In the body, VE prevents the formation of oxidized lipids, protects cell membranes, inhibits free radicals, promotes metabolism, delays aging, and improves liver function. Vitamin E is closely related to human reproductive function and is therefore also known as tocopherol. Furthermore, the glutathione peroxidase in rice germ powder is an extremely effective natural antioxidant, with an antioxidant capacity 500 times stronger than vitamin E, making it an effective functional factor for delaying aging and preventing cancer. The octacosanol contained in rice germ powder enhances endurance, energy, and physical strength.

[0004] Studies have shown that rice germ powder aggregates possess various biological effects, including antimicrobial and antimutagenic properties. It reacts with adipocytes, exhibiting insulin-like effects, activating glucose oxidase to lower blood sugar levels, and inducing macrophages to lyse tumor cells. Rice germ powder has therapeutic effects on cardiovascular and cerebrovascular diseases, and also possesses anti-radiation, anti-aging, anti-tumor, intestinal cleansing and detoxification, constipation prevention, and blood sugar and lipid-lowering effects. Its dietary fiber content helps lower serum cholesterol and prevent diabetes.

[0005] Although rice germ powder can achieve the aforementioned beneficial effects when applied to food, health products, and other products, it is extremely prone to oil oxidation and rancidity due to its rich nutritional content. Rice germ powder extracted from fresh, high-quality seasonal rice can rapidly undergo fat rancidity within 30 hours when stored at room temperature, gradually producing an unpleasant rancid odor. This rancidity worsens over the shelf life, resulting in poor taste, off-odors, and even the production of carcinogenic substances due to fat oxidation.

[0006] Conventional methods for preventing and treating rancidity of rice germ powder involve high-temperature enzyme inactivation treatment at 85-100℃ (high temperature completely inactivates lipases in rice germ powder). However, this high temperature also damages the molecular structure of some active substances in rice germ powder, reducing its biological activity. To maximize the preservation of active substances in rice germ powder, high-temperature enzyme inactivation is not performed before fermentation with red yeast rice. This leads to a large proliferation of bacteria and other microorganisms in the rice germ powder during fermentation, resulting in off-odors and harmful substances. This significantly increases the risk of fermentation failure. This processing characteristic of rice germ powder presents a technical challenge in preparing rice germ red yeast rice fermented powder with hypoglycemic function. Summary of the Invention

[0007] To address the problems of the prior art mentioned in the background section, this invention provides a method for preparing rice germ red yeast rice fermented powder with hypoglycemic effects. The method utilizes glutinous rice as a carrier, and through red yeast rice fermentation, a low-pH, high-biological-activity glutinous rice red yeast rice fermented product is obtained. Using the glutinous rice red yeast rice fermented product as a microbial carrier, it is thoroughly mixed with untreated rice germ powder. During fermentation, the highly biologically active glutinous rice red yeast rice fermented product rapidly makes red yeast rice fermentation the dominant process, thereby inhibiting the growth of other bacteria. Simultaneously, the inherent characteristics of the glutinous rice red yeast rice fermented product and its low pH (high bioacidity) can inhibit and destroy lipase activity, thus preventing the oxidation and rancidity of the rice germ powder.

[0008] The preparation method of this rice germ red yeast rice fermented powder with hypoglycemic effect includes the following preparation steps:

[0009] After soaking, draining, steaming and cooling the glutinous rice, mix the red yeast rice with the glutinous rice and stir well to obtain mixture M;

[0010] The mixture M is spread evenly in a material tray and placed in an environment with a temperature of 32-35°C and a relative humidity of 80%-85% for the first fermentation culture for 7-10 days. The fermentation is terminated when the pH of the fermentation product is lower than 4.5. The product is then stored at low temperature to obtain glutinous rice red yeast fermentation product.

[0011] Soak the rice germ powder in cooled boiled water, drain and set aside;

[0012] Mix the glutinous rice red yeast fermentation product with the rice germ powder and stir evenly. Place it in an environment with a temperature of 30-33℃ and a relative humidity of 75%-80% for a second fermentation culture for 10-15 days until the fermentation product particles turn red and have a uniform color. Stop the fermentation, dry it, and then pulverize it into rice germ red yeast fermentation powder.

[0013] In one embodiment, before steaming the glutinous rice, the glutinous rice is washed clean, soaked in water at room temperature for 3 to 4 hours, then the water is drained and the rice is steamed.

[0014] In one embodiment, in the step of adding Monascus purpureus to glutinous rice, the Monascus purpureus accounts for 5% to 10% of the mass of the glutinous rice.

[0015] In one embodiment, in the second fermentation culture step, the added red yeast rice fermentation product accounts for 7% to 10% of the mass of rice germ powder.

[0016] In one embodiment, during the first fermentation culture step, the mixture M is poured into a material tray, the material is piled up to a height of 5-7 cm, and placed in an environment with a temperature of 32-35°C and a relative humidity of 80%-85% for the first fermentation culture for 7-10 days. During the fermentation culture, it is necessary to turn and stir it constantly to ensure uniform fermentation.

[0017] In one embodiment, during the second fermentation culture step, the mixture needs to be constantly turned and stirred to ensure uniform fermentation.

[0018] In one embodiment, after the second fermentation and cultivation step, the red yeast rice germ fermentation product is dried at a temperature of 50-55°C until the moisture content is less than 5%, and then ultra-finely pulverized to obtain rice germ red yeast fermentation powder.

[0019] The present invention also provides a rice germ red yeast rice fermentation powder, which is prepared by the method described above.

[0020] This invention also provides a functional product, the components of which include rice germ red yeast rice fermentation powder; wherein, the rice germ red yeast rice fermentation powder is prepared using the method described above. The functional product includes, but is not limited to, food, health products, and feed products.

[0021] The present invention also provides a compound beverage, the components of which include rice germ red yeast rice fermentation powder; wherein the rice germ red yeast rice fermentation powder is prepared by the method described above.

[0022] In one embodiment, the components of the compound beverage further include one or more of the following: phytosterols, natto extract, mulberry leaf extract, bitter melon extract, bitter melon polypeptide, red yeast rice powder, cinnamon extract, Haematococcus pluvialis powder, compound vitamins (e.g., vitamin C, vitamin E, vitamin B6, vitamin B1, vitamin B2, vitamin B12, etc.), chromium-enriched yeast powder, zinc-enriched yeast powder, and Kanzan cherry blossom extract.

[0023] Compared with existing technologies, the method for preparing rice germ red yeast rice fermented powder with hypoglycemic effects provided by this invention has the following advantages:

[0024] This invention, without requiring high-temperature cooking of rice germ powder, uses rice germ powder as a carrier and prepares rice germ red yeast fermented powder through red yeast fermentation. This not only solves the problem of easy oil oxidation and rancidity in rice germ powder, resulting in a product with better flavor and taste, but also maintains the activity of active substances in the rice germ powder. Thus, it organically combines the health benefits of active substances in rice germ powder with the unique therapeutic and preventative effects of red yeast on "three highs" (hypertension, hyperlipidemia, and hyperglycemia), providing a new source of raw materials for the development of functional products and possessing significant application value. Detailed Implementation

[0025] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0026] This invention provides an operational example of a method for preparing rice germ red yeast rice fermented powder with hypoglycemic effects, the preparation process of which is as follows:

[0027] (1) After cleaning the glutinous rice, soak it in an appropriate amount of water at room temperature for 3 to 4 hours, then drain the water and keep it moist.

[0028] (2) After soaking, drain the glutinous rice, steam and cool it, then sprinkle the red yeast rice evenly on the glutinous rice and stir it evenly to obtain mixture M; wherein the red yeast rice accounts for 5% to 10% of the mass of the glutinous rice.

[0029] (3) Pour the mixed glutinous rice (i.e., the mixture M) into a tray and spread it evenly. The material layer should be 5-7 cm high. Place it in an environment with a temperature of 32-35℃ and a relative humidity of 80%-85% for the first fermentation culture for 7-10 days. During the fermentation culture, it is necessary to turn and stir it constantly to ensure uniform fermentation.

[0030] (4) Take a small amount of fermented sample (i.e., red yeast rice fermentation product) and determine the pH of the fermentation sample: if pH < 4.5, terminate the fermentation and store it at a low temperature of 2-6℃ to obtain the red yeast rice fermented product for later use. This first fermentation is carried out under high temperature and high humidity, and the acidity is controlled to be less than pH 4.5 by the fermentation sample at the end of the fermentation. This temperature and humidity range and acidity control are designed to facilitate acid production during the fermentation process. The acidic substances inhibit lipase and inhibit the growth of miscellaneous bacteria, which enables the rapid fermentation of red yeast rice to become the mainstream. The red yeast rice fermented product has high biological activity, and the characteristics of the glutinous rice fermented product itself and the low pH have the effect of inhibiting or destroying lipase. In addition, after fermentation, it is stored at low temperature to maintain the moisture of the fermentation product and reduce the contamination of miscellaneous bacteria.

[0031] (5) Soak the rice germ powder in cooled boiled water, drain and set aside. Mix the above-mentioned glutinous rice red yeast fermentation product with the rice germ powder and stir evenly. Place it in an environment with a temperature of 30-33℃ and a relative humidity of 75%-80% for a second fermentation culture for 10-15 days, until the fermentation product particles are completely red and uniform in color. Take a small amount of fermentation sample and dry it at 50℃. Test the saccharifying enzyme activity of the dried product. If the saccharifying enzyme activity is 600-800 U / g, it indicates that the red yeast is in the growth period (i.e., the peak activity period). Continue fermentation culture for 3-5 hours and then terminate the fermentation. During the fermentation culture, it is necessary to turn and stir constantly to ensure uniform fermentation. The red yeast glutinous rice fermentation product accounts for 7%-10% of the mass of the rice germ powder.

[0032] Compared to the environmental conditions of the first fermentation, the second fermentation maintains a lower temperature and humidity, which is conducive to the accumulation of effective ingredients (such as blood sugar-lowering components) during the fermentation process.

[0033] (6) The red yeast rice germ fermentation product is dried at 50-55℃ until the moisture content is less than 5%, and then ultra-finely pulverized to obtain rice germ red yeast fermentation powder.

[0034] It should be noted that:

[0035] The activity of saccharifying enzymes was determined according to the general test method for industrial enzyme preparations in QB / T 1803-1993.

[0036] Red yeast rice is produced by fermenting purpureua, a fungus of the Aspergillus family, on japonica rice seeds. The purpureua fungus used in this invention is an existing fungus that can be obtained in the market by those skilled in the art, and will not be described in detail here.

[0037] The rice germ powder is made from rice germ powder extracted from fresh, high-quality rice grains in the current season.

[0038] The present invention also provides embodiments as shown in the table below:

[0039] Example 1

[0040] Its preparation process is as follows:

[0041] 1. After rinsing the glutinous rice, soak it in an appropriate amount of water at room temperature for 3.5 hours, then drain the water and leave it moist.

[0042] 2. After soaking, steam the glutinous rice for 1.2 hours, cool it to below 40°C, and then evenly sprinkle the red yeast rice on it and stir well; wherein the red yeast rice accounts for 8% of the mass of the glutinous rice.

[0043] 3. Pour the mixed glutinous rice into a tray, spread it evenly, with a layer height of 6cm, and place it in an environment with a temperature of 35℃ and a relative humidity of 83% for the first fermentation culture for 7 days to obtain the red yeast rice fermented product; during the fermentation culture, it is necessary to turn and stir it constantly to ensure uniform fermentation.

[0044] 4. After 7 days of fermentation, take a small sample of the fermentation broth to determine the pH of the fermentation sample. If the pH is 4.4, terminate the fermentation and store the fermented material at a low temperature of 2-6℃ for later use.

[0045] 5. Mix the red yeast rice fermentation product into the soaked and drained rice germ powder, and place it in an environment with a temperature of 33℃ and a relative humidity of 78% for a second fermentation culture for 12 days until the fermentation particles turn red and have a uniform color. Take a small amount of fermentation sample and dry it at 50℃. Test the saccharifying enzyme activity of the dried product. The saccharifying enzyme activity was measured to be 652 U / g. Continue fermentation for 3 hours and then stop fermentation. During the fermentation culture, it is necessary to turn and stir constantly to ensure uniform fermentation. The red yeast rice fermentation product accounts for 7% of the mass of rice germ powder.

[0046] 6. Dry the red yeast rice germ fermentation product at 50-55℃ until the moisture content is less than 5%, and then pulverize it into rice germ red yeast rice fermentation powder.

[0047] Comparative Example 1

[0048] Rice germ powder is stored directly without undergoing red yeast fermentation.

[0049] Comparative Example 2

[0050] Compared with Example 1, the difference is that the glutinous rice is not steamed in step 2 in this comparative example; after the rice germ powder is directly steamed at 100°C in step 5, it is fermented with red yeast rice fermentation product. That is, the rice germ powder is steamed at 100°C before being mixed with red yeast rice fermentation product in step 5. Other preparation processes and conditions are the same as in the example.

[0051] Comparative Example 3

[0052] Compared with Example 1, in step 2 of this comparative example, the glutinous rice is not steamed or boiled. Instead, red yeast rice is directly sprinkled into the uncooked glutinous rice. Other preparation processes and conditions are the same as in the example.

[0053] Comparative Example 4

[0054] Compared with Example 1, in step 3 of this comparative example, the glutinous rice sprinkled with red yeast rice was directly mixed into rice germ powder for fermentation without fermentation (i.e., the fermentation process in step 3 of Example 1 was not carried out and step 4 was omitted). Other preparation processes and conditions were the same as in Example 1.

[0055] Comparative Example 5

[0056] Compared with Example 1, in step 3 of this comparative example, the fermentation time of the glutinous rice sprinkled with red yeast was changed to 2 days, while the other preparation processes and conditions were the same as in Example 1.

[0057] Comparative Example 6

[0058] Compared with Example 1, in step 5 of this comparative example, the red yeast rice fermentation product accounts for 3% of the mass of rice germ powder, and the other preparation processes and conditions are the same as in Example 1.

[0059] The products prepared in the examples and comparative examples were subjected to performance testing, and the test results are shown in Table 1 below:

[0060] Table 1

[0061]

[0062]

[0063] In Table 1, the determination of product spoilage, acid value, and peroxide value, which measures the spoilage status, were carried out in accordance with GB / T2716—2018 "National Food Safety Standard for Vegetable Oils". Among them, the acid value and peroxide value of each example and comparative product were determined at two time points: after preparation and after being placed at room temperature for 30 days. The acid value and peroxide value determination of the examples in this application meet the quality requirements of the standard for crude corn oil.

[0064] Analyzing the test results of the examples and comparative examples, it can be seen that:

[0065] (1) In this embodiment of the invention, rice germ powder is used as a carrier and rice germ red yeast fermentation powder is prepared by red yeast fermentation. The present invention not only solves the problem of easy oil oxidation and rancidity of rice germ powder, but also makes the product have better flavor and taste. Since there is no rice germ powder cooking treatment, the activity of active substances in rice germ powder and red yeast bacteria in the product can be well maintained, thus organically combining the health care effects brought by the active substances in rice germ powder and the unique therapeutic and preventive effects of red yeast on "three highs" (lowering blood cholesterol, lowering blood sugar and lowering blood pressure).

[0066] (2) Compared with the example, the rice germ powder of Comparative Example 1 was stored directly, and it developed a rancid odor and oil oxidation rancidity in less than 30 hours, making the rice germ powder product difficult to use.

[0067] (3) Compared to the previous example, Comparative Example 2 did not involve steaming or cooking the glutinous rice. In step 5, the rice germ powder was directly steamed at 100°C before being inoculated with red yeast rice fermentation products. Although this method ensured a reduction in miscellaneous bacteria and allowed red yeast to become the dominant bacteria, thus controlling and limiting oil oxidation and rancidity, the high temperature of steaming the rice germ powder at 100°C in step 5 would obviously damage the molecular structure of some active substances in the rice germ powder, reducing its biological activity. For example, glutathione peroxidase is inactivated in 12 seconds at 75°C and is inherently unstable; high-temperature treatment would damage its activity. Similarly, heat-sensitive active substances in the rice germ powder would also be destroyed.

[0068] (4) In Comparative Examples 3-6, although the oxidative rancidity of the oil was alleviated compared to Comparative Example 1, the acid value and peroxide value were still higher than those of the Examples.

[0069] Compared to the example, Comparative Example 3 did not steam or boil the glutinous rice, which led to the proliferation of miscellaneous bacteria in the glutinous rice during the subsequent fermentation process. As a result, the red yeast rice failed to become the dominant bacteria in time, which aggravated the oxidation and rancidity of the oil compared to Example 1.

[0070] Compared to the examples, in Comparative Example 4, the glutinous rice containing Monascus purpureus was not fermented before being directly mixed into the rice germ powder for fermentation. In Comparative Example 5, the fermentation time of Monascus purpureus in the glutinous rice was insufficient, resulting in low activity of Monascus purpureus in the glutinous rice. Consequently, Monascus purpureus failed to become the dominant microorganism in the subsequent rice germ powder fermentation process. In contrast, in Example 1, the Monascus purpureus fermented in the glutinous rice under specific conditions for 7-10 days, reaching peak enzyme activity. This facilitated the timely dominance of Monascus purpureus in the subsequent rice germ powder fermentation process, and the resulting sufficient mold metabolites effectively inhibited and deactivated the lipase activity in the rice germ powder. Therefore, compared to Example 1, the oxidative rancidity of the oils in Comparative Examples 4 and 5 was aggravated.

[0071] Compared to the examples, the amount of red yeast rice fermentation product added in Comparative Example 6 was lower than the range specified in this application. As a result, the red yeast rice bacteria failed to become the dominant microorganism in time during the subsequent rice germ powder fermentation process, and there were not enough mold metabolites to inhibit lipase activity. Therefore, compared to Example 1, the oil oxidation and rancidity of Comparative Example 6 was aggravated.

[0072] The method for preparing rice germ red yeast rice fermented powder with hypoglycemic effect provided by this invention includes at least the following innovative points, mechanisms of action, and beneficial effects:

[0073] This invention utilizes rice germ powder as a carrier and prepares rice germ red yeast rice fermented powder with significant hypoglycemic effects through red yeast rice fermentation. This represents a novel research effort.

[0074] Red yeast rice has unique therapeutic effects on the "three highs" (lowering blood cholesterol, blood sugar, and blood pressure). Current research indicates that the specific medicinal effects of red yeast rice are as follows:

[0075] (1) Lowering plasma cholesterol: Professor Akira Endo discovered from Monascus culture medium that all five monacolin components have the effect of inhibiting cholesterol synthesis. Among them, monacolin K is the most effective. Its trade name is also known as lovastatin. Its structure is similar to that of HMG-CoA. It can competitively bind to the active site of HMG-CoA reductase, thereby inhibiting HMG-CoA reductase activity and thus effectively inhibiting cholesterol synthesis.

[0076] (2) Lowering blood sugar: Yamauchi et al., while conducting animal experiments on the reduction of serum cholesterol by Monascus culture, found that all experimental rabbits had a blood sugar reduction of 23% to 33% within 0.5 hours after administration, and their blood sugar was still 19% to 29% lower than the control group after 1 hour.

[0077] (3) Lowering blood pressure: A Japanese research institute conducted animal experiments by adding red yeast rice culture to feed and found that adding 0.2% to 0.3% red yeast rice culture could lower the blood pressure of congenitally hypertensive mice from 26.26 kPa to below 24.0 kPa. The effective components are GABA, glucosamine, and other cell wall components of Monascus purpureus. Studies have shown that red yeast rice has a significant blood pressure lowering effect during the maintenance phase of hypertension.

[0078] Because red yeast rice has unique therapeutic and preventative effects against hypertension, hyperlipidemia, and hyperglycemia (the "three highs"), and rice germ powder contains abundant natural active ingredients with specific functions, adding red yeast rice or rice germ powder directly as functional agents to food, health products, and other products can achieve health and wellness benefits. However, existing methods typically involve directly adding rice germ powder, which has the following drawbacks: rice germ powder contains a wide variety of nutrients, and direct addition makes it extremely easy for oils to oxidize and become rancid.

[0079] To address the aforementioned problems, this invention innovatively inoculates red yeast rice germ powder for fermentation, employing a specific preparation method that eliminates the need for steaming or cooking the rice germ powder. Using rice germ powder as a carrier, red yeast rice fermentation yields a rice germ red yeast rice fermented powder with significant hypoglycemic effects. Its mechanism of action and effects are as follows:

[0080] Based on the above embodiments and comparative data, it can be seen that if red yeast rice is directly added to rice germ powder for fermentation, the following problems are likely to occur:

[0081] (1) The entire fermentation cycle of red yeast rice usually needs to be cultivated for 7-10 days at around 30℃. If it is not treated with scientific and technical measures, the rice germ powder will have obvious rancid odor during the fermentation process, which will affect the nutritional value and commercial value of the product.

[0082] (2) Rice germ powder itself contains some common microorganisms in nature (bacteria, yeast, mold, etc.). If these microorganisms are not properly controlled during the fermentation of red yeast rice powder, they will lead to the rapid reproduction of miscellaneous bacteria. If red yeast is directly inoculated into rice germ powder that has not been sterilized and enzyme-inactivated by high temperature cooking, the presence of a large number of miscellaneous bacteria will prevent red yeast from becoming the dominant bacteria in time, resulting in poor product quality or even failure of red yeast fermentation.

[0083] (3) In order to solve the problem of red yeast fermentation failure, the existing solution is to pre-cook the rice germ powder at high temperature and then inoculate it with red yeast for fermentation. This method inactivates enzymes (inactivates lipase) and sterilizes (kills miscellaneous bacteria) in the rice germ powder to prevent red yeast fermentation failure. However, this processing method will cause the active substances in the rice germ powder to lose their activity due to high temperature (such as glutathione peroxidase), thus affecting the final efficacy of the product.

[0084] The specific preparation method used in this invention can effectively solve the above problems:

[0085] This invention involves pre-cooking glutinous rice before inoculating it with Monascus purpureus for fermentation, and then directly mixing the resulting Monascus purpureus fermented glutinous rice product into rice germ powder. On one hand, pre-cooking promotes the degradation of the glutinous rice, making it easier to saccharify and providing a carbon source for the reproduction of Monascus purpureus in the rice or rice germ powder, thus aiding its growth. On the other hand, pre-cooking removes unwanted microorganisms from the rice, preventing the simultaneous proliferation of large numbers of other microorganisms during Monascus purpureus fermentation. This avoids the introduction of large numbers of unwanted microorganisms into the subsequent rice germ powder fermentation process, which could negatively impact the rapid dominance of Monascus purpureus, leading to poor product quality or even fermentation failure.

[0086] This invention involves inoculating glutinous rice with Monascus purpureus for fermentation. The first fermentation is conducted under high temperature and humidity, with the acidity controlled to be below pH 4.5 at the end of fermentation. The fermentation product is then stored at low temperature and inoculated into rice germ powder for further fermentation. This first fermentation stage, controlled within the aforementioned humidity and temperature range, is conducive to acid production during fermentation. The acidic substances inhibit lipase and the growth of other microorganisms, allowing Monascus purpureus to proliferate rapidly and reach its peak activity. This allows the highly active Monascus purpureus to quickly become the dominant microorganism, inhibiting and killing the growth of other microorganisms, ensuring successful fermentation. Furthermore, the mold metabolites produced during the fermentation of glutinous rice effectively inhibit and deactivate lipase activity in the rice germ powder. Experiments have shown that the oil-gas reaction caused by lipase oxidation during rice germ powder fermentation is very well controlled. Additionally, low-temperature storage after fermentation maintains the moisture content of the fermentation product, reducing the risk of contamination by other microorganisms.

[0087] The invention employs a specific process for the second fermentation of red yeast rice fermented products into rice germ powder. This process maintains a slightly lower temperature and humidity compared to the first fermentation, which is beneficial for the accumulation of effective components (such as hypoglycemic components) during fermentation. Furthermore, the invention utilizes a specific mixing ratio of red yeast rice fermented products to rice germ powder. This ratio control design ensures that a sufficient number and vigorous red yeast bacteria are inoculated into the rice germ powder to effectively inhibit and kill the growth of other bacteria, thus guaranteeing successful red yeast fermentation. Simultaneously, it avoids the waste of red yeast rice fermented products and reduces the difficulty and cost associated with large-scale production of microorganisms.

[0088] In summary, by combining the specific steps of pre-cooking glutinous rice before inoculating it with Monascus purpureus, controlling the fermentation temperature, humidity, fermentation time, and acidity sampling and testing at the fermentation endpoint, and controlling the amount of Monascus purpureus fermentation product added to rice germ powder for fermentation, along with the design of parameters such as fermentation temperature, humidity, and fermentation time, this invention allows Monascus purpureus to rapidly become the dominant microorganism during rice germ powder fermentation without requiring high-temperature cooking. This effectively controls the oil-gas reaction caused by lipase oxidation during rice germ powder fermentation. Furthermore, because high-temperature cooking is not required, the activity of active substances and Monascus purpureus in the rice germ powder is well preserved.

[0089] This invention solves the problem of rancidity caused by oil oxidation in rice germ powder, resulting in a product with better flavor and taste. It also preserves the activity of active substances in the rice germ powder and the activity of red yeast rice, thus organically combining the health benefits of the active substances in rice germ powder with the unique therapeutic and preventative effects of red yeast rice on hypertension, hyperlipidemia, and hyperglycemia. This provides a new source of raw materials for the development of functional products (including but not limited to food, health products, and feed), and has significant application value.

[0090] It should be noted that:

[0091] In this article, “~” is used to represent the range of values, and the range of values ​​represented by this expression includes two endpoint values.

[0092] The term "food" as used herein is used in a broad sense, encompassing both human food and drink. In some embodiments, the food product is suitable for and designed for human consumption. This application can be used to prepare solid dosage forms such as powders and tablets, as well as to disperse in liquids to prepare liquid dosage forms suitable for oral administration to humans, including but not limited to compound beverages.

[0093] The compound beverage provided in this application also includes one or more combinations of phytosterols, natto extract, mulberry leaf extract, bitter melon extract, bitter melon polypeptides, red yeast rice powder, cinnamon extract, Haematococcus pluvialis powder, compound vitamins (e.g., vitamin C, vitamin E, vitamin B6, vitamin B1, vitamin B2, vitamin B12, etc.), chromium-enriched yeast powder, zinc-enriched yeast powder, and Kanzan cherry blossom extract. Based on the above design concept, other raw material components can also be used in combination with rice germ red yeast rice fermentation powder, including but not limited to the above-mentioned raw materials.

[0094] The specific parameters or some commonly used reagents or raw materials in the above embodiments are specific or preferred embodiments under the concept of the present invention, and are not intended to limit it; those skilled in the art can make adaptive adjustments within the concept and protection scope of the present invention.

[0095] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing rice germ red yeast rice fermented powder with hypoglycemic effect, characterized in that, The preparation steps include the following: After soaking, draining, steaming and cooling the glutinous rice, mix the red yeast rice with the glutinous rice and stir well to obtain mixture M; The mixture M is spread evenly in a material tray and placed in an environment with a temperature of 32-35°C and a relative humidity of 80%-85% for the first fermentation culture for 7-10 days. The fermentation is terminated when the pH of the fermentation product is lower than 4.

5. The product is then stored at low temperature to obtain glutinous rice red yeast fermentation product. Soak the rice germ powder in cooled boiled water, drain and set aside; Mix the glutinous rice red yeast fermentation product with the rice germ powder and stir evenly. Place it in an environment with a temperature of 30-33℃ and a relative humidity of 75%-80% for a second fermentation culture for 10-15 days until the fermentation product particles turn red and have a uniform color. Stop the fermentation, dry it, and then pulverize it into rice germ red yeast fermentation powder.

2. The method for preparing rice germ red yeast rice fermentation powder according to claim 1, characterized in that: Before steaming the glutinous rice, wash the glutinous rice thoroughly, soak it in water at room temperature for 3-4 hours, then drain the water and steam it.

3. The method for preparing rice germ red yeast rice fermentation powder according to claim 1, characterized in that: In the step of adding red yeast rice to glutinous rice, the red yeast rice accounts for 5% to 10% of the mass of the glutinous rice.

4. The method for preparing rice germ red yeast rice fermentation powder according to claim 1, characterized in that: In the first fermentation culture step, the mixture M is poured into a material tray, the material is piled up to a height of 5-7cm, and placed in an environment with a temperature of 32-35℃ and a relative humidity of 80%-85% for the first fermentation culture for 7-10 days. During the fermentation culture, it is necessary to turn and stir it constantly to ensure uniform fermentation.

5. The method for preparing rice germ red yeast rice fermentation powder according to claim 1, characterized in that: In the second fermentation and culture step, the red yeast rice fermentation product added accounts for 7% to 10% of the mass of the rice germ powder.

6. The method for preparing rice germ red yeast rice fermentation powder according to claim 1, characterized in that: After the second fermentation and cultivation step, the red yeast rice germ fermentation product is dried at 50-55°C until the moisture content is less than 5%, and then ultra-finely pulverized to obtain rice germ red yeast fermentation powder.

7. The method for preparing rice germ red yeast rice fermentation powder according to claim 1, characterized in that: During the second fermentation culture step, the mixture needs to be constantly turned and stirred to ensure uniform fermentation.

8. A rice germ red yeast rice fermentation powder, characterized in that: It is prepared by the method of rice germ red yeast rice fermentation powder as described in any one of claims 1-7.

9. A functional product, characterized in that: Its components include rice germ red yeast rice fermentation powder; The rice germ red yeast rice fermentation powder is prepared by the method described in any one of claims 1-7.

10. A compound beverage, characterized in that: Its components include rice germ red yeast rice fermentation powder; The rice germ red yeast rice fermentation powder is prepared by the method described in any one of claims 1-7.

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