A tablet-type red yeast rice product and preparation method thereof

Abstract

The present invention relates to the technical field of red yeast rice products, and in particular to a tablet-type red yeast rice product and a preparation method thereof. The preparation method includes: weighing red yeast rice, hawthorn, peach kernel, turmeric, lotus leaf, clove and cinnamon; crushing to obtain a mixture; heating and stirring the mixture with water to obtain a mixture; sterilizing the mixture, cooling, inoculating fermentation bacteria, obtaining a pre-fermented liquid, then fermenting, sterilizing, and obtaining a sterilized material; coarsely filtering the sterilized material, and then filtering with an ultrafiltration membrane having a molecular weight cutoff not higher than 1.5KDa to obtain a filtrate, the filtrate is dried to obtain an extract; the extract, resistant dextrin, hydroxymethyl cellulose, sorbitol and magnesium stearate are tableted to obtain the tablet-type red yeast rice product. The tablet-type red yeast rice product of the present invention has excellent effects on reducing the content of triglycerides TG, total cholesterol CHO, low-density lipoprotein LDL and inflammatory factor I CAM-1 in serum, and has the effect of preventing or treating vascular sclerosis.

Description

Technical Field

[0001] The invention relates to the technical field of red yeast rice products, and in particular to a tablet-type red yeast rice product and a preparation method thereof. Background Art

[0002] Vascular sclerosis usually refers to a series of vascular pathological changes caused by atherosclerosis, stenosis of the lumen, and occlusion of small blood vessels, including thickening of the blood vessel wall, hardening of the texture, and loss of elasticity. Due to the proliferation of the intimal membrane and the proliferation of the smooth muscle in the tunica media, the lumen of the blood vessel becomes narrow, the compliance of the arterial wall decreases, and thus the elasticity is lost. Both the elasticity of the external extension and the elasticity of the traction are reduced to varying degrees, making the blood vessels hard.

[0003] Vascular sclerosis is more common in the elderly population and can induce many cardiovascular and cerebrovascular diseases. If it continues to develop, blood vessel blockage will occur. If the blockage occurs in the brain, it will cause cerebral infarction and threaten the patient's life. Whether vascular sclerosis can get a better treatment effect clinically needs to be determined according to the patient's own actual situation. Usually, as long as the treatment is timely, the medication is taken reasonably, and the daily diet is actively planned, the disease can be controlled. Specifically, patients with vascular sclerosis can take medication to dilate blood vessels and increase blood supply; or take foods or drugs that regulate blood lipids, as well as anti-platelet adhesion or aggregation drugs to prevent thrombosis; in addition, thrombolytic drugs and anticoagulants such as urokinase, recombinant tissue-type plasminogen activator, heparin and other drugs can be taken.

[0004] Traditional Chinese medicine has a variety of interventions in the prevention and treatment of vascular sclerosis, including Chinese medicine, acupuncture, etc., all of which have good therapeutic effects. Among them, red yeast rice, as a "drug and food" material, has attracted the attention of researchers. Red yeast rice is sweet, warm, and five-toxic. Traditional Chinese medicine believes that the main functions of red yeast rice are to promote blood circulation and remove blood stasis, digest food and strengthen the spleen, and remove turbidity and reduce fat. In recent years, researchers have further discovered that red yeast rice has the effects of regulating blood lipids, preventing vascular sclerosis, lowering blood pressure and blood sugar, anti-aging, and improving immunity. Patent application CN2011102077803 discloses a red yeast rice compound preparation that can regulate blood pressure and lipids, improve arteriosclerosis, coronary heart disease, and cerebral embolism, and its ingredients contain ginseng, ginkgo fermented liquid and red yeast rice; CN2015103561708 discloses a red yeast rice compound preparation for treating hyperlipidemia and preventing and treating atherosclerosis, which contains red yeast rice, grape seed extract, ganoderma lucidum extract, natto freeze-dried powder, and polygonatum odoratum extract, but it does not disclose the preparation process. Summary of the invention

[0005] The purpose of the present invention is to further explore the formula of the red yeast rice composite preparation, improve the therapeutic effect, and optimize the preparation process, so as to obtain a tablet-type red yeast rice product with good therapeutic effect and no toxic side effects.

[0006] The present invention is achieved through the following technical solutions:

[0007] In one aspect, the present invention provides a method for preparing a tablet-type red yeast rice product, comprising the following steps:

[0008] Step 1: Weigh 10-14 parts of red yeast rice, 2-5 parts of hawthorn, 2-6 parts of peach kernel, 0.5-2 parts of turmeric, 1-5 parts of lotus leaf, 0.5-3 parts of cloves, and 1-3 parts of cinnamon according to the mass ratio;

[0009] Step 2: Grind red yeast rice, hawthorn, peach kernel, turmeric, lotus leaf, clove and cinnamon to obtain a mixed material;

[0010] Step 3: Heat and stir the mixed material and water to obtain a mixture;

[0011] Step 4: sterilize the mixture, cool it, inoculate fermentation bacteria to obtain a pre-fermented liquid, and then ferment and sterilize it to obtain a sterilized material;

[0012] Step 5: coarsely filter the sterilized material, and then filter it using an ultrafiltration membrane with a molecular weight cutoff of no more than 1.5 KDa to obtain a filtrate, and dry the filtrate to obtain an extract;

[0013] Step 6: Tablet the extract, resistant dextrin, hydroxymethyl cellulose, sorbitol and magnesium stearate in a mass ratio of (0.5-3):(6-9):(8-10):(1-2):(0.5-2) to obtain the tablet-type red yeast rice product.

[0014] Furthermore, in step 2, the mass ratio of turmeric to lotus leaf is 1:2-3.

[0015] Furthermore, in step 2, the mixture is crushed to a particle size less than 0.5 mm.

[0016] Furthermore, in step 3, the mass ratio of the mixed material to water is 1:20-100.

[0017] Furthermore, in step 3, the heating temperature is 40-70° C., the stirring speed is 50-600 rpm, and the stirring time is 5-20 hours.

[0018] Furthermore, in step 4, sterilization may be performed by at least one of pasteurization or ultraviolet sterilization.

[0019] Furthermore, in step 4, the temperature is cooled to 28-37°C.

[0020] Furthermore, in step 4, the fermentation bacteria are Bacillus subtilis CICC 24713 and Bacillus licheniformis CICC24464 in a ratio of 1:2.2-4 in terms of the number of live bacteria.

[0021] Furthermore, in step 4, the fermentation is aerobic fermentation.

[0022] Furthermore, in step 4, the fermentation temperature is 28-37° C., and the fermentation time is 25-40 hours.

[0023] Furthermore, in step 4, the total amount of fermentation bacteria is 3×10 8 -9×10 8 cfu / mL of pre-fermentation liquid.

[0024] Furthermore, in step 4, the pore size of the filter membrane used for coarse filtration is 0.5-10 microns.

[0025] Furthermore, in step 4, the drying is freeze-drying.

[0026] On the other hand, the present invention also provides a tablet-type red yeast rice product prepared by the above method.

[0027] On the other hand, the present invention also provides the use of the red yeast rice product in tablet dosage form for preparing health products.

[0028] Furthermore, the health care product is used to assist in lowering triglycerides, total cholesterol and low-density lipoprotein in serum.

[0029] Furthermore, the health care product is used for auxiliary prevention or auxiliary treatment of vascular sclerosis.

[0030] On the other hand, the present invention also provides the use of the red yeast rice product in tablet dosage form for preparing medicines.

[0031] Furthermore, the drug is used to reduce triglycerides, total cholesterol and low-density lipoprotein in serum.

[0032] Furthermore, the drug is used for preventing or assisting in the treatment of vascular sclerosis.

[0033] Beneficial effects of the present invention:

[0034] The tablet-type red yeast rice product of the present invention has an excellent effect of reducing the contents of triglyceride TG, total cholesterol CHO, low-density lipoprotein LDL and inflammatory factor ICAM-1 in serum.

[0035] Compared with the positive drug lovastatin tablet control group, the product of the present invention shows a strong trend in reducing serum triglycerides, total cholesterol and low-density lipoprotein, and has the efficacy of preventing or treating vascular sclerosis.

[0036] The present invention uses red yeast rice to enhance the blood vessel softening effect of the product.

[0037] The present invention uses a fermentation process of combined fermentation of specific Bacillus subtilis CICC 24713 and Bacillus licheniformis CICC 24464, which can enhance the effect of the product on reducing triglycerides, total cholesterol, low-density lipoprotein and inflammatory factors in serum, and endow the product with better therapeutic effect.

[0038] The present invention uses Bacillus subtilis CICC 24713 and Bacillus licheniformis CICC 24464 to jointly ferment plant ingredients, which produces a mutually reinforcing relationship in increasing the efficacy of the product, affects the efficacy of the product, and makes the product have a better effect of reducing triglycerides, total cholesterol, low-density lipoprotein and inflammatory factors in serum. When the ratio of the number of fermentation bacteria of the two is 1:2.2-4, the effect of the product is better.

[0039] In the preparation system of the present invention, turmeric and lotus leaf are used to produce a matching effect, which can further enhance the blood vessel softening effect of the product, so that the product has a better application effect. DETAILED DESCRIPTION

[0040] The present invention will be described below in conjunction with specific embodiments, and various effects of the present invention will be more clearly presented. It should be understood by those skilled in the art that these specific embodiments are used to illustrate the present invention, rather than to limit the present invention.

[0041] Unless otherwise specified, various raw materials, reagents, instruments and equipment used in the present invention can be purchased from the market or prepared by existing methods.

[0042] Red yeast rice: Wuhan Jiacheng Biological Products Co., Ltd.

[0043] Bacillus subtilis CICC 24713: Bacillus subtilis Purchased from China Industrial Microbiological Culture Collection Management Center.

[0044] Bacillus licheniformis CICC 24464: Bacillus licheniformis Purchased from China Industrial Microbiological Culture Collection Management Center.

[0045] I. Preparation of red yeast rice products

[0046] Red yeast rice product 1:

[0047] Step 1: According to the mass ratio, weigh 12.5 parts of red yeast rice, 3.2 parts of hawthorn, 4.3 parts of peach kernel, 1.8 parts of turmeric, 4.5 parts of lotus leaf, 2 parts of clove, and 2.2 parts of cinnamon; the mass ratio of turmeric to lotus leaf is 1:2.5;

[0048] Step 2: Grind red yeast rice, hawthorn, peach kernel, turmeric, lotus leaf, clove and cinnamon into a particle size of less than 0.5 mm to obtain a mixed material;

[0049] Step 3: The mixed material and water are heated and stirred at a mass ratio of 1:40 to 60° C. and stirred at a speed of 80 rpm for 14 hours to obtain a mixture;

[0050] Step 4: pasteurize the mixture, cool it to 34°C, inoculate the fermentation bacteria to obtain a pre-fermented liquid, and then aerobically ferment it at 34°C for 32 hours, sterilize it, and obtain a sterilized material;

[0051] Step 5: coarsely filter the sterilized material using a filter membrane with a pore size of 2 microns, and then filter using an ultrafiltration membrane with a molecular weight cutoff of 1.2 KDa to obtain a filtrate, and freeze-dry the filtrate to a water content of about 4.78 wt % to obtain an extract;

[0052] Step 6: tableting the extract, resistant dextrin, hydroxymethyl cellulose, sorbitol and magnesium stearate in a mass ratio of 1.8:7.3:8.2:1.5:1.2 to obtain the tablet-type red yeast rice product;

[0053] The fermentation bacteria are Bacillus subtilis CICC 24713 and Bacillus licheniformis CICC 24464 in a ratio of 1:3. The total amount of fermentation bacteria is 8.4×10 8 cfu / mL of pre-fermentation liquid.

[0054] Red yeast rice product 2:

[0055] Step 1: Weigh 11 parts of red yeast rice, 2.2 parts of hawthorn, 2.4 parts of peach kernel, 1.5 parts of turmeric, 4.2 parts of lotus leaf, 3 parts of clove, and 1.2 parts of cinnamon according to the mass ratio of turmeric to lotus leaf being 1:2.8;

[0056] Step 2: Grind red yeast rice, hawthorn, peach kernel, turmeric, lotus leaf, clove and cinnamon into a particle size of less than 0.5 mm to obtain a mixed material;

[0057] Step 3: The mixture was heated and stirred to 60° C. and 80 rpm for 13 hours at a mass ratio of 1:38 with water to obtain a mixture;

[0058] Step 4: pasteurize the mixture, cool it to 35°C, inoculate the fermentation bacteria to obtain a pre-fermented liquid, and then aerobically ferment it at 35°C for 30 hours, sterilize it, and obtain a sterilized material;

[0059] Step 5: coarsely filter the sterilized material using a filter membrane with a pore size of 2 microns, and then filter using an ultrafiltration membrane with a molecular weight cutoff of 1.2 KDa to obtain a filtrate, and freeze-dry the filtrate to a water content of about 4.63 wt% to obtain an extract;

[0060] Step 6: tableting the extract, resistant dextrin, hydroxymethyl cellulose, sorbitol and magnesium stearate in a mass ratio of 1.7:7.1:8:1.4:1 to obtain the tablet-type red yeast rice product;

[0061] The fermentation bacteria are Bacillus subtilis CICC 24713 and Bacillus licheniformis CICC 24464 in a ratio of 1:4. The total amount of fermentation bacteria is 8.6×10 8 cfu / mL of pre-fermentation liquid.

[0062] Red yeast rice product 3:

[0063] Step 1: According to the mass ratio, weigh 12.5 parts of red yeast rice, 3.2 parts of hawthorn, 4.3 parts of peach kernel, 1.8 parts of turmeric, 4.5 parts of lotus leaf, 2 parts of clove, and 2.2 parts of cinnamon; the mass ratio of turmeric to lotus leaf is 1:2.5;

[0064] Step 2: Grind red yeast rice, hawthorn, peach kernel, turmeric, lotus leaf, clove and cinnamon into a particle size of less than 0.5 mm to obtain a mixed material;

[0065] Step 3: The mixed material and water are heated and stirred at a mass ratio of 1:40 to 60° C. and stirred at a speed of 80 rpm for 14 hours to obtain a mixture;

[0066] Step 4: pasteurize the mixture, cool it to 34°C, keep it at 34°C for 32 hours, sterilize it, and obtain a sterilized material;

[0067] Step 5: coarsely filter the sterilized material using a filter membrane with a pore size of 2 microns, and then filter using an ultrafiltration membrane with a molecular weight cutoff of 1.2 KDa to obtain a filtrate, and freeze-dry the filtrate to a water content of about 4.78 wt % to obtain an extract;

[0068] Step 6: Tablet the extract, resistant dextrin, hydroxymethyl cellulose, sorbitol and magnesium stearate in a mass ratio of 1.8:7.3:8.2:1.5:1.2 to obtain the tablet-type red yeast rice product.

[0069] Red yeast rice product 4:

[0070] Step 1: According to the mass ratio, weigh 12.5 parts of red yeast rice, 3.2 parts of hawthorn, 4.3 parts of peach kernel, 1.8 parts of turmeric, 4.5 parts of lotus leaf, 2 parts of clove, and 2.2 parts of cinnamon; the mass ratio of turmeric to lotus leaf is 1:2.5;

[0071] Step 2: Grind red yeast rice, hawthorn, peach kernel, turmeric, lotus leaf, clove and cinnamon into a particle size of less than 0.5 mm to obtain a mixed material;

[0072] Step 3: The mixed material and water are heated and stirred at a mass ratio of 1:40 to 60° C. and stirred at a speed of 80 rpm for 14 hours to obtain a mixture;

[0073] Step 4: pasteurize the mixture, cool it to 34°C, inoculate the fermentation bacteria to obtain a pre-fermented liquid, and then aerobically ferment it at 34°C for 32 hours, sterilize it, and obtain a sterilized material;

[0074] Step 5: coarsely filter the sterilized material using a filter membrane with a pore size of 2 microns, and then filter using an ultrafiltration membrane with a molecular weight cutoff of 1.2 KDa to obtain a filtrate, and freeze-dry the filtrate to a water content of about 4.78 wt % to obtain an extract;

[0075] Step 6: tableting the extract, resistant dextrin, hydroxymethyl cellulose, sorbitol and magnesium stearate in a mass ratio of 1.8:7.3:8.2:1.5:1.2 to obtain the tablet-type red yeast rice product;

[0076] The fermentation bacteria is Bacillus subtilis CICC 24713. The total amount of fermentation bacteria is 8.4×10 8 cfu / mL of pre-fermentation liquid.

[0077] Red yeast rice product 5:

[0078] Step 1: According to the mass ratio, weigh 12.5 parts of red yeast rice, 3.2 parts of hawthorn, 4.3 parts of peach kernel, 1.8 parts of turmeric, 4.5 parts of lotus leaf, 2 parts of clove, and 2.2 parts of cinnamon; the mass ratio of turmeric to lotus leaf is 1:2.5;

[0079] Step 2: Grind red yeast rice, hawthorn, peach kernel, turmeric, lotus leaf, clove and cinnamon into a particle size of less than 0.5 mm to obtain a mixed material;

[0080] Step 3: The mixed material and water are heated and stirred at a mass ratio of 1:40 to 60° C. and stirred at a speed of 80 rpm for 14 hours to obtain a mixture;

[0081] Step 4: pasteurize the mixture, cool it to 34°C, inoculate the fermentation bacteria to obtain a pre-fermented liquid, and then aerobically ferment it at 34°C for 32 hours, sterilize it, and obtain a sterilized material;

[0082] Step 5: coarsely filter the sterilized material using a filter membrane with a pore size of 2 microns, and then filter using an ultrafiltration membrane with a molecular weight cutoff of 1.2 KDa to obtain a filtrate, and freeze-dry the filtrate to a water content of about 4.78 wt % to obtain an extract;

[0083] Step 6: tableting the extract, resistant dextrin, hydroxymethyl cellulose, sorbitol and magnesium stearate in a mass ratio of 1.8:7.3:8.2:1.5:1.2 to obtain the tablet-type red yeast rice product;

[0084] The fermentation bacteria is Bacillus licheniformis CICC 24464. The total amount of fermentation bacteria is 8.4×10 8 cfu / mL of pre-fermentation liquid.

[0085] Red yeast rice product 6:

[0086] Step 1: According to the mass ratio, weigh 12.5 parts of red yeast rice, 3.2 parts of hawthorn, 4.3 parts of peach kernel, 1.8 parts of turmeric, 4.5 parts of lotus leaf, 2 parts of clove, and 2.2 parts of cinnamon; the mass ratio of turmeric to lotus leaf is 1:2.5;

[0087] Step 2: Grind red yeast rice, hawthorn, peach kernel, turmeric, lotus leaf, clove and cinnamon into a particle size of less than 0.5 mm to obtain a mixed material;

[0088] Step 3: The mixed material and water are heated and stirred at a mass ratio of 1:40 to 60° C. and stirred at a speed of 80 rpm for 14 hours to obtain a mixture;

[0089] Step 4: pasteurize the mixture, cool it to 34°C, inoculate the fermentation bacteria to obtain a pre-fermented liquid, and then aerobically ferment it at 34°C for 32 hours, sterilize it, and obtain a sterilized material;

[0090] Step 5: coarsely filter the sterilized material using a filter membrane with a pore size of 2 microns, and then filter using an ultrafiltration membrane with a molecular weight cutoff of 1.2 KDa to obtain a filtrate, and freeze-dry the filtrate to a water content of about 4.78 wt % to obtain an extract;

[0091] Step 6: tableting the extract, resistant dextrin, hydroxymethyl cellulose, sorbitol and magnesium stearate in a mass ratio of 1.8:7.3:8.2:1.5:1.2 to obtain the tablet-type red yeast rice product;

[0092] The fermentation bacteria are Bacillus subtilis CICC 24713 and Bacillus licheniformis CICC 24464 in a ratio of 1:1. The total amount of fermentation bacteria is 8.4×10 8 cfu / mL of pre-fermentation liquid.

[0093] Red yeast rice product 7:

[0094] Step 1: According to the mass ratio, weigh 12.5 parts of red yeast rice, 3.2 parts of hawthorn, 4.3 parts of peach kernel, 1.8 parts of turmeric, 4.5 parts of lotus leaf, 2 parts of clove, and 2.2 parts of cinnamon; the mass ratio of turmeric to lotus leaf is 1:2.5;

[0095] Step 2: Grind red yeast rice, hawthorn, peach kernel, turmeric, lotus leaf, clove and cinnamon into a particle size of less than 0.5 mm to obtain a mixed material;

[0096] Step 3: The mixed material and water are heated and stirred at a mass ratio of 1:40 to 60° C. and stirred at a speed of 80 rpm for 14 hours to obtain a mixture;

[0097] Step 4: pasteurize the mixture, cool it to 34°C, inoculate the fermentation bacteria to obtain a pre-fermented liquid, and then aerobically ferment it at 34°C for 32 hours, sterilize it, and obtain a sterilized material;

[0098] Step 5: coarsely filter the sterilized material using a filter membrane with a pore size of 2 microns, and then filter using an ultrafiltration membrane with a molecular weight cutoff of 1.2 KDa to obtain a filtrate, and freeze-dry the filtrate to a water content of about 4.78 wt % to obtain an extract;

[0099] Step 6: tableting the extract, resistant dextrin, hydroxymethyl cellulose, sorbitol and magnesium stearate in a mass ratio of 1.8:7.3:8.2:1.5:1.2 to obtain the tablet-type red yeast rice product;

[0100] The fermentation bacteria are Bacillus subtilis CICC 24713 and Bacillus licheniformis CICC 24464 in a ratio of 1:6. The total amount of fermentation bacteria is 8.4×10 8 cfu / mL of pre-fermentation liquid.

[0101] Red yeast rice product 8:

[0102] Step 1: Weigh 12.5 parts of red yeast rice, 3.2 parts of hawthorn, 4.3 parts of peach kernel, 6.3 parts of lotus leaf, 2 parts of cloves, and 2.2 parts of cinnamon according to the mass ratio;

[0103] Step 2: Grind red yeast rice, hawthorn, peach kernel, lotus leaf, clove and cinnamon into a particle size of less than 0.5 mm to obtain a mixed material;

[0104] Step 3: The mixed material and water are heated and stirred at a mass ratio of 1:40 to 60° C. and stirred at a speed of 80 rpm for 14 hours to obtain a mixture;

[0105] Step 4: pasteurize the mixture, cool it to 34°C, inoculate the fermentation bacteria to obtain a pre-fermented liquid, and then aerobically ferment it at 34°C for 32 hours, sterilize it, and obtain a sterilized material;

[0106] Step 5: coarsely filter the sterilized material using a filter membrane with a pore size of 2 microns, and then filter using an ultrafiltration membrane with a molecular weight cutoff of 1.2 KDa to obtain a filtrate, and freeze-dry the filtrate to a water content of about 4.78 wt % to obtain an extract;

[0107] Step 6: tableting the extract, resistant dextrin, hydroxymethyl cellulose, sorbitol and magnesium stearate in a mass ratio of 1.8:7.3:8.2:1.5:1.2 to obtain the tablet-type red yeast rice product;

[0108] The fermentation bacteria are Bacillus subtilis CICC 24713 and Bacillus licheniformis CICC 24464 in a ratio of 1:3. The total amount of fermentation bacteria is 8.4×10 8 cfu / mL of pre-fermentation liquid.

[0109] Red yeast rice products 9:

[0110] Step 1: According to the mass parts, weigh 12.5 parts of red yeast rice, 3.2 parts of hawthorn, 4.3 parts of peach kernel, 6.3 parts of turmeric, 2 parts of cloves, and 2.2 parts of cinnamon;

[0111] Step 2: Grind red yeast rice, hawthorn, peach kernel, turmeric, clove and cinnamon into a particle size of less than 0.5 mm to obtain a mixed material;

[0112] Step 3: The mixed material and water are heated and stirred at a mass ratio of 1:40 to 60° C. and stirred at a speed of 80 rpm for 14 hours to obtain a mixture;

[0113] Step 4: pasteurize the mixture, cool it to 34°C, inoculate the fermentation bacteria to obtain a pre-fermented liquid, and then aerobically ferment it at 34°C for 32 hours, sterilize it, and obtain a sterilized material;

[0114] Step 5: coarsely filter the sterilized material using a filter membrane with a pore size of 2 microns, and then filter using an ultrafiltration membrane with a molecular weight cutoff of 1.2 KDa to obtain a filtrate, and freeze-dry the filtrate to a water content of about 4.78 wt % to obtain an extract;

[0115] Step 6: tableting the extract, resistant dextrin, hydroxymethyl cellulose, sorbitol and magnesium stearate in a mass ratio of 1.8:7.3:8.2:1.5:1.2 to obtain the tablet-type red yeast rice product;

[0116] The fermentation bacteria are Bacillus subtilis CICC 24713 and Bacillus licheniformis CICC 24464 in a ratio of 1:3. The total amount of fermentation bacteria is 8.4×10 8 cfu / mL of pre-fermentation liquid.

[0117] Red yeast rice products 10:

[0118] Step 1: Weigh 12.5 parts of rice, 3.2 parts of hawthorn, 4.3 parts of peach kernel, 1.8 parts of turmeric, 4.5 parts of lotus leaf, 2 parts of clove, and 2.2 parts of cinnamon according to the mass ratio of turmeric to lotus leaf being 1:2.5;

[0119] Step 2: Grinding rice, hawthorn, peach kernel, turmeric, lotus leaf, clove and cinnamon into a particle size of less than 0.5 mm to obtain a mixed material;

[0120] Step 3: The mixed material and water are heated and stirred at a mass ratio of 1:40 to 60° C. and stirred at a speed of 80 rpm for 14 hours to obtain a mixture;

[0121] Step 4: pasteurize the mixture, cool it to 34°C, inoculate the fermentation bacteria to obtain a pre-fermented liquid, and then aerobically ferment it at 34°C for 32 hours, sterilize it, and obtain a sterilized material;

[0122] Step 5: coarsely filter the sterilized material using a filter membrane with a pore size of 2 microns, and then filter using an ultrafiltration membrane with a molecular weight cutoff of 1.2 KDa to obtain a filtrate, and freeze-dry the filtrate to a water content of about 4.78 wt % to obtain an extract;

[0123] Step 6: tableting the extract, resistant dextrin, hydroxymethyl cellulose, sorbitol and magnesium stearate in a mass ratio of 1.8:7.3:8.2:1.5:1.2 to obtain the tablet-type red yeast rice product;

[0124] The fermentation bacteria are Bacillus subtilis CICC 24713 and Bacillus licheniformis CICC 24464 in a ratio of 1:3. The total amount of fermentation bacteria is 8.4×10 8 cfu / mL of pre-fermentation liquid.

[0125] II. Effect Test

[0126] C57BL / 6J mice weighing 22±3g were selected and randomly divided into 13 groups (Red Yeast Product 1-10 Group, Model Control Group, Positive Drug Control Group and Blank Control Group) according to their body weight, with 10 mice in each group, half of which were male and half were female. After 5 days of adaptive feeding of mice in each group, the mice in Red Yeast Product 1-10 Group, Model Control Group and Positive Drug Control Group were modeled by high-fat feeding method for 15 days, and the mice in the blank control group were fed conventionally for 15 days.

[0127] Then the mice in the blank control group and the model control group were gavaged with 0.2mL0.9wt% saline / 10g mice / day, once a day, for 20 consecutive days, with free drinking water and conventional feeding. The mice in the red yeast rice product 1-10 group were gavaged according to the dosage of 20mg red yeast rice product / kg mice / day, and the red yeast rice product was dissolved with deionized water and the gavage amount of 0.2mL solution / 10g mice / day was carried out, for 20 consecutive days, with free drinking water and conventional feeding. The medicine used in the positive drug control group was lovastatin tablets (Le Fuxin, national medicine standard word H20066364), and the dosage of 0.2mg lovastatin tablets / kg mice / day was gavaged, and the lovastatin tablets were dissolved with deionized water and the gavage amount of 0.2mL solution / 10g mice / day was carried out, for 20 consecutive days, with free drinking water and conventional feeding.

[0128] After the experiment, the levels of triglyceride TG, total cholesterol CHO, low-density lipoprotein LDL and inflammatory factor ICAM-1 in the serum of mice were measured. The results are shown in Table 1.

[0129] Table 1: TG, CHO, LDL and ICAM-1 content in each group

[0130] Grouping TG / mmol / L CHO / mmol / L LDL / mmol / L ICAM-1 / nmol / L Empty control group 0.568±0.078 1.551±0.193 0.262±0.034 160.27±22.61 Model control group 1.603±0.193 8.147±0.724 6.975±0.758 431.62±54.39 Positive drug control group 1.012±0.134 5.131±0.637 3.248±0.425 286.35±34.52 Red yeast rice products 1 0.987±0.082 4.924±0.391 3.157±0.394 272.73±29.73 Red yeast rice products 2 1.012±0.095 5.006±0.592 3.226±0.287 277.14±33.24 Red yeast rice product 3 1.246±0.117 5.789±0.785 3.890±0.445 319.28±35.91 Red yeast rice products 4 1.149±0.095 5.465±0.642 3.616±0.381 301.87±28.34 Red yeast rice products 5 1.165±0.139 5.358±0.477 3.524±0.406 296.05±36.04 Red yeast rice products 6 1.048±0.127 5.126±0.851 3.329±0.372 283.69±27.60 Red yeast rice products7 1.029±0.138 5.062±0.479 3.276±0.421 280.17±38.45 Red yeast rice products8 1.084±0.126 5.251±0.504 3.435±0.325 290.33±30.28 Red yeast rice products 9 1.057±0.096 5.158±0.623 3.354±0.387 285.28±28.40 Red yeast rice products10 1.296±0.142 5.963±0.588 4.037±0.473 328.54±39.67

[0131] According to the contents of Table 1, the reduction values ​​of triglyceride TG, total cholesterol CHO, low-density lipoprotein LDL and inflammatory factor ICAM-1 content in each group compared with the model control group were calculated. The results are shown in Table 2.

[0132] Table 2: Reduction values ​​of TG, CHO, LDL and ICAM-1 levels in each group compared with the model control group

[0133]

[0134]

[0135] It can be seen from the above table that the tablet-type red yeast rice product of the present invention has an excellent effect of reducing the levels of triglyceride TG, total cholesterol CHO, low-density lipoprotein LDL and inflammatory factor ICAM-1 in serum.

[0136] Compared with the positive drug control group, the present invention shows a favorable trend in reducing triglycerides, total cholesterol and low-density lipoprotein in serum, and has the efficacy of preventing or treating vascular sclerosis.

[0137] The red yeast rice product 1 of the present invention has a better effect than the product 10, which indicates that the use of red yeast rice in the present invention improves the blood vessel softening effect of the product.

[0138] From the comparison results of products 1 and 3 of the present invention, it can be seen that the fermentation process of the present invention using a specific combined fermentation of Bacillus subtilis CICC 24713 and Bacillus licheniformis CICC 24464 can enhance the effect of the product in reducing triglycerides, total cholesterol, low-density lipoprotein and inflammatory factors in serum, giving the product better therapeutic effect.

[0139] The test results of products 1, 4-5 of the present invention show that even if the concentration of the fermentation bacteria is kept unchanged, the effect produced by fermentation with a single Bacillus subtilis CICC 24713 and Bacillus licheniformis CICC 24464 is worse than the effect of the combination of the two. It can be seen that the combined fermentation of the two bacteria of the present invention produces a mutually reinforcing relationship, which affects the efficacy of the product, so that the product has a better effect of reducing triglycerides, total cholesterol, low-density lipoprotein and inflammatory factors in serum. And through the test results of products 1, 2, 6-7, it can be seen that when the ratio of the number of fermentation bacteria of the two is 1:2.2-4, the effect of the product is better.

[0140] The present invention uses turmeric and lotus leaves to produce a combination effect, which can further enhance the blood vessel softening effect of the product, so that the product has a better application effect, and the above content can be obtained through the test results of products 1, 8-9.

[0141] Although the present invention has been disclosed as above in the preferred embodiments, it is not intended to limit the present invention. Anyone familiar with the technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A method for preparing a tablet-type red yeast rice product, characterized in that: The steps include: Step 1: Weigh 10-14 parts of red yeast rice, 2-5 parts of hawthorn, 2-6 parts of peach kernel, 0.5-2 parts of turmeric, 1-5 parts of lotus leaf, 0.5-3 parts of cloves, and 1-3 parts of cinnamon according to the mass ratio; Step 2: Grind red yeast rice, hawthorn, peach kernel, turmeric, lotus leaf, clove and cinnamon to obtain a mixed material; Step 3: Heat and stir the mixed material and water to obtain a mixture; Step 4: sterilize the mixture, cool it, inoculate fermentation bacteria to obtain a pre-fermented liquid, and then ferment and sterilize it to obtain a sterilized material; Step 5: coarsely filter the sterilized material, and then filter it using an ultrafiltration membrane with a molecular weight cutoff of no more than 1.5 KDa to obtain a filtrate, and dry the filtrate to obtain an extract; Step 6: tableting the extract, resistant dextrin, hydroxymethyl cellulose, sorbitol and magnesium stearate in a mass ratio of (0.5-3):(6-9):(8-10):(1-2):(0.5-2) to obtain the tablet-type red yeast rice product; In the step 2, the mass ratio of turmeric to lotus leaf is 1:2-3; In step 3, the mass ratio of the mixed material to water is 1:20-100; In step 4, the fermentation bacteria are Bacillus subtilis CICC 24713 and Bacillus licheniformis CICC 24464 in a ratio of 1:2.2-4 in terms of live bacteria; the total amount of fermentation bacteria is 3×10 8 -9×10 8 cfu / mL of pre-fermentation liquid; In step 4, the fermentation temperature is 28-37° C. and the fermentation time is 25-40 hours; In the step 3, the heating temperature is 40-70° C., the stirring speed is 50-600 rpm, and the stirring time is 5-20 hours.

2. A tablet-type red yeast rice product prepared according to the preparation method of claim 1.

3. Use of the red yeast rice product in tablet form according to claim 2 in the preparation of health products.

4. Use of the red yeast rice product in tablet dosage form according to claim 2 in the preparation of medicines.

5. The use according to claim 4, characterized in that The medicine is used for preventing or assisting in treating vascular sclerosis.

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