Preparation method of red yeast rice

Abstract

The invention provides a preparation method of red yeast rice, which comprises the following steps: crushing raw materials, sieving, and uniformly mixing to obtain fine-powder-grade mixed powder; uniformly mixing the dark plum juice with the mature monascus liquid seed solution to obtain a dark plum juice monascus seed solution; dividing the dark plum juice monascus seed solution into four parts for later use; uniformly mixing a first part of dark plum juice monascus seed liquid with the mixed powder to obtain a fermented bacterial material; flattening the fermentation fungus material, and performing shallow tray fermentation to obtain shallow tray red yeast rice; cutting the shallow-tray monascus into monascus blocks, hanging the monascus at room temperature, and fermenting to obtain monascus hanging monascus blocks; and crushing the monascus hanging monascus blocks into powder to obtain the monascus.

Description

Technical Field

[0001] The invention belongs to the technical field of red yeast rice preparation and specifically relates to a method for preparing red yeast rice. Background Art

[0002] The fermentation of traditional Chinese medicine is one of the earliest major inventions of human beings using microorganisms. Traditional Chinese medicine fermentation includes Liushenqu, Banxiaqu, Jianshenqu, Baijiuqu, Chenxiangqu, Caiyunqu, Xiatianqu, etc. Its unique preparation process is a typical example of the application of ancient Chinese bioengineering technology in drug production. It is also a major feature of traditional Chinese medicine. They are indispensable in traditional Chinese medicine.

[0003] Red yeast rice is a product made by artificially culturing the mycelium and spores of Monascus purpurogenum inside the rice, which eventually turns the whole rice grain red. Red yeast rice has been used as both medicine and food in China for at least 2,000 years.

[0004] In recent years, research on Chinese herbal red yeast rice has mainly focused on Chinese herbal lipid-lowering red yeast rice containing lovastatin, including Chinese patent CN1061537C which discloses a red yeast rice preparation for treating hyperlipidemia and related cardiovascular and cerebrovascular diseases. The red yeast rice prepared by fermentation has the efficacy of traditional red yeast rice and greatly improves the content of lovastatin and its related substances. Chinese patent CN1908156B discloses a new strain of Monascus and Chinese herbal red yeast rice prepared by fermentation, providing a Chinese herbal lipid-lowering red yeast rice powder fermented by Monascus, which has high lovastatin content, high open-ring ratio, high polyunsaturated fatty acid content, and does not contain citrinin.

[0005] There are few reports on the research of red yeast rice, a traditional Chinese medicine made by fermenting black plum juice with Monascus purpurogenum. Summary of the invention

[0006] The present disclosure provides a method for preparing red yeast rice, which can effectively solve the above problems.

[0007] The present disclosure is implemented as follows:

[0008] The present disclosure provides a method for preparing red yeast rice, the method comprising:

[0009] The raw materials are crushed, sieved, and mixed to obtain a fine powder mixed material, wherein the raw materials include the following components in parts by weight: 10-20 parts of soybeans, 10-20 parts of mung beans, 10-20 parts of black beans, 15-25 parts of malt, 10-20 parts of malt, 15-25 parts of fried hawthorn, and 5-15 parts of yam;

[0010] Mixing the dark plum juice with the mature Monascus liquid seed liquid to obtain dark plum juice Monascus seed liquid, wherein the mass ratio of the Monascus liquid seed liquid to the dark plum juice is 1.9-2.1:1;

[0011] Divide the dark plum juice Monascus seed liquid into four portions for later use;

[0012] The first portion of the dark plum juice Monascus seed liquid is mixed with the mixed powder to obtain a fermentation bacterial material;

[0013] The fermentation bacteria material is flattened and shallow plate fermentation is performed. When the temperature at the center of the fermentation bacteria material rises to 42-46° C., the fermentation bacteria material is broken up, mixed with the second portion of the dark plum juice Monascus seed liquid, and then flattened to continue shallow plate fermentation.

[0014] When the temperature at the center of the fermented bacterial material rises to 43-47° C., the fermented bacterial material is broken up again, mixed with the third portion of the dark plum juice Monascus seed liquid, and then flattened, and the shallow tray fermentation is continued for 35-45 hours;

[0015] Spray the fourth portion of the dark plum juice Monascus seed liquid on the surface of the fermented bacterial material, control the fermentation temperature to 33-35° C., continue fermentation in the koji room for 23-25 ​​hours, and obtain a shallow plate of red yeast rice;

[0016] Cut the shallow plate red yeast rice into red yeast rice blocks, and perform post-fermentation at room temperature for 25-30 hours to obtain red yeast rice blocks;

[0017] The red yeast rice block is crushed into powder to obtain the red yeast rice.

[0018] The beneficial effects of the present disclosure are:

[0019] The present invention provides a method for preparing red yeast rice, which uses black plum juice as the main Chinese medicine base material in a medicine-food dual-purpose formula, and in a shallow dish three-stage fermentation process, uses black plum juice and mature red yeast rice liquid seed liquid to obtain black plum juice red yeast rice seed liquid, performs multiple inoculations, adjusts humidity and pH value, and prepares the Chinese medicine red yeast rice.

[0020] Furthermore, the red yeast rice provided by the present invention has better liquefaction amylase activity, saccharifying enzyme activity, protease activity, saccharifying power and fermentation power than traditional rice red yeast rice, and has the effects of digesting food, eliminating accumulation, strengthening the spleen and warming the stomach. DETAILED DESCRIPTION

[0021] In order to make the purpose, technical solutions and advantages of the embodiments of the present disclosure clearer, the technical solutions in the embodiments of the present disclosure will be clearly and completely described below. Obviously, the described embodiments are part of the embodiments of the present disclosure, rather than all of the embodiments. Based on the embodiments in the present disclosure, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present disclosure. Therefore, the following detailed description of the embodiments of the present disclosure is not intended to limit the scope of the present disclosure for protection, but merely represents the selected embodiments of the present disclosure. Based on the embodiments in the present disclosure, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present disclosure.

[0022] The embodiment of the present invention provides a method for preparing red yeast rice, the method comprising:

[0023] The raw materials are crushed, sieved, and mixed to obtain a fine powder mixed material, wherein the raw materials include the following components in parts by weight: 10-20 parts of soybeans, 10-20 parts of mung beans, 10-20 parts of black beans, 15-25 parts of malt, 10-20 parts of malt, 15-25 parts of fried hawthorn, and 5-15 parts of yam;

[0024] Mixing the dark plum juice with the mature Monascus liquid seed liquid to obtain dark plum juice Monascus seed liquid, wherein the mass ratio of the Monascus liquid seed liquid to the dark plum juice is 1.9-2.1:1;

[0025] Divide the dark plum juice Monascus seed liquid into four portions for later use;

[0026] The first portion of the dark plum juice Monascus seed liquid is mixed with the mixed powder to obtain a fermentation bacterial material;

[0027] The fermentation bacteria material is flattened and shallow plate fermentation is performed. When the temperature at the center of the fermentation bacteria material rises to 42-46° C., the fermentation bacteria material is broken up, mixed with the second portion of the dark plum juice Monascus seed liquid, and then flattened to continue shallow plate fermentation.

[0028] When the temperature at the center of the fermented bacterial material rises to 43-47° C., the fermented bacterial material is broken up again, mixed with the third portion of the dark plum juice Monascus seed liquid, and then flattened, and the shallow tray fermentation is continued for 35-45 hours;

[0029] Spray the fourth portion of the dark plum juice Monascus seed liquid on the surface of the fermented bacterial material, control the fermentation temperature to 33-35° C., continue fermentation in the koji room for 23-25 ​​hours, and obtain a shallow plate of red yeast rice;

[0030] Cut the shallow plate red yeast rice into red yeast rice blocks, and perform post-fermentation at room temperature for 25-30 hours to obtain red yeast rice blocks;

[0031] The red yeast rice block is crushed into powder to obtain the red yeast rice.

[0032] The disclosed embodiment provides a method for preparing red yeast rice using black plum juice as a main Chinese medicinal base material in a medicine-food dual-purpose formula.

[0033] In the shallow tray three-stage fermentation process, the plum juice and the mature Monascus liquid seed liquid obtained by mixing the plum juice are used to inoculate the bacteria multiple times and adjust the humidity and pH value.

[0034] In some embodiments, the soluble solids content of the dark plum juice is 14-16°Bx.

[0035] In some embodiments, the method for preparing the black plum juice comprises: washing and soaking the Chinese medicinal material black plum, adding water and heating to boiling, keeping boiling for a period of time, filtering while hot to obtain a filtrate, and concentrating it to a soluble solid content of 14-16°Bx after cooling to obtain the black plum juice.

[0036] In some embodiments, adding water and heating to boiling includes: heating 1 part by weight of black plum and 18 to 22 parts by weight of water to boiling.

[0037] In some embodiments, the method for preparing the mature Monascus liquid seed solution comprises:

[0038] Inoculate the Monascus strain on a Monascus slant culture medium, and culture at 31-33° C. for 6-9 days to obtain Monascus seeds;

[0039] The Monascus seeds are inoculated on a Monascus slant medium, cultured at 29-31° C. for 6-8 days, and then placed at room temperature for 2-4 days, sterile water is poured in, and the Monascus seeds on the Monascus slant medium are scraped off with a sterilized glass rod, and an appropriate amount of water is added and shaken, and then the dark plum juice is added to adjust the pH value to 3.8-4.2 to obtain a Monascus seed liquid;

[0040] Inoculate the Monascus seed liquid on the rice-based culture medium in the triangular flask, spread the rice-based culture medium flat after mixing, perform a first solid-state culture at a temperature of 33-34° C. for 15-17 hours, and then perform a bottle buckling operation;

[0041] After the bottle buckling operation, the triangular flask is turned back to the forward direction for a second solid-state culture. The second solid-state culture temperature is 30-32° C. The total time of the first solid-state culture and the second solid-state culture is controlled at 6-8 days. The rice grains of the rice-based culture medium turn red to obtain a mature solid red yeast seed.

[0042] The obtained mature solid red koji seeds are dried at 40-45° C. to reduce the water content to below 12%, and then crushed to obtain fine powder-grade mature solid red koji seeds;

[0043] The Monascus fermentation medium is loaded into a seed tank, and then the mature Monascus solid seed powder is introduced into the seed tank, mixed with the Monascus fermentation medium, and then subjected to ventilation fermentation culture to obtain the mature Monascus seed liquid.

[0044] In some embodiments, the method for preparing the Monascus strain comprises:

[0045] The original Monascus strain is inoculated on a plate for separation, and a first Monascus strain with good colony characteristics is screened out. The first Monascus strain is then subjected to an amylase activity test and a saccharification experiment to screen out a second Monascus strain with high amylase activity and strong saccharification ability. The second Monascus strain is used as the Monascus strain.

[0046] In some embodiments, the Monascus strain is a Monascus aurantiacus strain.

[0047] In some embodiments, the Monascus strain is an orange Monascus strain with a deposit number of CGMCC No. 3.890.

[0048] In some embodiments, the method for preparing the Monascus slant culture medium comprises: adding 2% agar of the mass of the malt juice to the malt juice with a concentration of 9-11° Bé, mixing, adjusting the pH to natural, and then sterilizing at 121° C. to prepare the Monascus slant culture medium.

[0049] In some embodiments, the method for preparing the Monascus fermentation medium comprises: adding water to the culture medium raw materials and mixing them evenly, and then adding dark plum juice to adjust the pH value to 4-5, wherein the culture medium raw materials comprise the following components in parts by weight: 35-45 parts of rice flour, 15-25 parts of yam flour, and 35-45 parts of bran, and the ratio of the volume of added water to the total mass of the culture medium raw materials is: 9-11 mL: 1 g.

[0050] The Monascus fermentation medium comprises: using black plum juice as a traditional Chinese medicine base material, and adjusting the pH value by using the black plum juice.

[0051] In some embodiments, the method for preparing the rice-based culture medium comprises: cooling the steamed rice and then putting it into a triangular flask, wherein the volume of the rice put into the triangular flask is 15-20% of the volume of the triangular flask.

[0052] In some embodiments, 4-6 mL of the Monascus seed solution is inoculated into a rice-based culture medium in a 500 mL Erlenmeyer flask.

[0053] In some embodiments, the Monascus seed liquid is inoculated on a rice-based culture medium, mixed and then the Erlenmeyer flask is rotated to spread the rice-based culture medium flat and slightly thin in the middle, and a first solid-state culture is performed.

[0054] In some embodiments, the mature Monascus solid seed powder is inoculated into the seed tank, and the inoculation amount is 10%.

[0055] In some embodiments, the aeration fermentation culture is first cultured at a temperature of 33-34°C and an aeration ratio of 0.75-0.85 L / (L·min) for 35-37 hours, and then cultured at a temperature of 31-32°C and an aeration ratio of 0.95-1.05 L / (L·min) for 23-25 ​​hours.

[0056] Example 1

[0057] Preparation of Plum Juice:

[0058] Weigh the Chinese herbal medicine ebony, wash with water and drain the water. Soak for 30 minutes, drain the water and set aside. Add water according to the ratio of 1 part by weight of ebony to 20 parts by weight of water, place on an induction cooker, heat to boiling, and keep boiling for 30 minutes on medium heat. Then, filter with a cloth bag while hot to obtain a brown filtrate. After the filtrate is cooled, ultrafiltration is performed and concentrated to a soluble solid content of 15°Bx to obtain dark brown ebony juice. Set aside.

[0059] Preparation of mature orange Monascus liquid seed solution:

[0060] The operations in (1)-(6) are performed under sterile conditions:

[0061] (1) Screening of Monascus aurantiacus strains:

[0062] The original strain was purchased from the China Industrial Microbiological Culture Collection Center, and the test tube strain of Monascus aurantiacus was numbered CGMCC 3.890.

[0063] The original strain was inoculated on a plate for separation, and 10 orange Monascus strains with good colony characteristics were obtained. The 10 orange Monascus strains were then subjected to amylase activity tests and saccharification experiments, and one orange Monascus strain with high amylase activity and strong saccharification ability was screened out.

[0064] (2) Preparation of orange Monascus seeds:

[0065] The orange Monascus strain screened in (1) was inoculated on the Monascus slant culture medium in a test tube, and cultured in a 32°C biochemical incubator for 8 days to obtain orange Monascus seeds, which were taken out and placed in a 4°C refrigerator for storage for later use.

[0066] The Monascus slant medium was prepared by adding 2% agar to malt juice with a concentration of 10°Bé, with a natural pH, and then sterilizing at 121°C for 20 minutes.

[0067] (3) Preparation of orange Monascus seed solution:

[0068] The orange Monascus seeds in (2) were inoculated on the Monascus slant medium in the eggplant bottle, placed in a 30°C biochemical incubator, cultured for 7 days, and then the eggplant bottle was placed at room temperature for 3 days. Sterile water was then poured into the eggplant bottle, and the orange Monascus seeds on the Monascus slant medium in the bottle were scraped off with a sterilized glass rod, and an appropriate amount of water was added to shake, and then the above-mentioned dark plum juice was added to adjust the pH value to 4.2 to obtain orange Monascus seed liquid.

[0069] (4) Cultivation of solid red yeast rice:

[0070] 6 mL of the orange Monascus seed liquid in (3) was inoculated on the rice-based culture medium in a 500 mL conical flask. After mixing well, the conical flask was rotated to make the rice-based culture medium flat and slightly thin in the middle, and solid-state culture was carried out. The solid-state culture temperature was controlled between 33° C. After 17 hours, mycelium was seen growing and agglomerated on the rice in the flask. At this time, the flask was buckled to make the agglomerated rice leave the bottom and flip to the middle of the flask.

[0071] After the bottle buckling operation, the triangular bottle is turned back to the positive direction, and the block rice continues to be cultured in the solid state. The solid state culture temperature is controlled at 30°C. After 10 hours, the rice grains are covered with mycelium and gradually turn reddish. During the solid state culture, the surface of the rice appears dry, and a small amount of plum juice can be added to adjust the moisture. The total solid state culture time from the start of inoculation is controlled at 8 days, the rice grains turn red, and mature solid red yeast rice is obtained.

[0072] The method for preparing the rice-based culture medium comprises: cooling the steamed rice and then putting it into a triangular flask, wherein the volume of the rice is 20% of the volume of the triangular flask.

[0073] The mature solid red yeast rice is tested. The solid red yeast rice is red in color and has a red yeast aroma. Using a biological microscope, there are 2-3 closed capsules in one field of view, the mycelium is strong, and there is no contamination from other bacteria.

[0074] (5) Preparation of orange Monascus solid seed powder:

[0075] The solid red koji seeds in (4) are dried with hot air at 45° C. to reduce the water content to below 12%, and then crushed with a traditional Chinese medicine grinder to obtain fine powder-grade orange red koji solid seed powder for later use.

[0076] (6) Preparation of mature orange Monascus liquid seed solution:

[0077] First, the Monascus fermentation medium is loaded into the seed tank, and then the orange Monascus solid seed powder in (5) is added into the seed tank at a weight of 10% of the Monascus fermentation medium, and mixed with the Monascus fermentation medium to carry out staged ventilation fermentation culture.

[0078] The aeration fermentation culture was first cultured at a temperature of 34°C and a ventilation ratio of 0.8 L / (L·min) for 36 hours, and then cultured at a temperature of 32°C and a ventilation ratio of 1.0 L / (L·min) for 24 hours.

[0079] After a total of 60 hours of ventilation fermentation culture, mature orange Monascus liquid seed solution was obtained for transplantation. Microscopic examination of orange Monascus liquid seed solution before transplantation: mycelium is strong and free of foreign bacteria.

[0080] The formula of Monascus fermentation medium is: 40g rice flour, 20g yam flour, 30g bran, 1000mL water, and then add black plum juice to adjust the pH value to 5.

[0081] Before transplanting the mature orange Monascus liquid seed solution, a microscopic examination was performed and it was observed that the mycelium was strong and free of foreign bacteria.

[0082] Example 2

[0083] Preparation of red yeast rice as the main Chinese medicine base material of black plum juice

[0084] Recipe: 15g soybean, 15g mung bean, 15g black bean, 20g malt, 15g malt, 20g fried hawthorn, 10g yam, 30mL black plum juice, 10mL mature Monascus liquid seed liquid.

[0085] (1) Preparation of mixed powder: Soybean, mung bean, black bean, malt, barley sprout, stir-fried hawthorn and yam are weighed according to the above formula ratio, crushed by a traditional Chinese medicine grinder, sieved and mixed to obtain a fine powder-grade mixed powder.

[0086] (2) Preparation of fermentation medium: Mix the dark plum juice and the Monascus liquid seed liquid in a mass ratio of 2:1 to obtain the dark plum juice and Monascus liquid seed liquid.

[0087] The dark plum juice Monascus seed liquid was divided into 4 portions according to the mass ratio of 60%, 15%, 15% and 10% for later use.

[0088] Take the first portion of the black plum juice Monascus seed liquid and mix it with the mixed powder to obtain a fermentation bacterial material.

[0089] The mass ratio of the first portion of the black plum juice Monascus seed liquid to the mixed powder is 3:2.

[0090] The water content of the fermentation bacteria is controlled between 38-40%.

[0091] (3) Shallow tray three-stage fermentation

[0092] Stage 1 Shallow Fermentation

[0093] Spread the fermented bacteria in (2) on a wooden shallow tray and place it on the layering rack in the koji room for shallow tray fermentation.

[0094] After 18 hours of the first shallow tray fermentation, when the center temperature of the shallow tray fermentation material gradually rises to 46°C, the fermentation material is broken up, and then 15% of the weight of the original fermentation material is sprayed with black plum juice and Monascus seed liquid, mixed well and flattened, and the second shallow tray fermentation is continued.

[0095] Second stage of shallow tray fermentation

[0096] After 15 hours of shallow tray fermentation in the second stage, when the center temperature of the shallow tray fermentation material gradually rises to 45°C, the fermentation material is broken up and sprayed with 15% of the weight of the original fermentation material of black plum juice and Monascus seed liquid. After mixing well, spread it flat and continue with the third shallow tray fermentation.

[0097] Stage 3 shallow tray fermentation

[0098] After 45 hours of shallow tray fermentation in the third stage, it can be seen that the Monascus hyphae in the fermentation material multiply in large quantities. When the surface of the fermentation material is dry, spray 10% of the weight of the original fermentation material with black plum juice Monascus seed liquid, control the fermentation temperature to 35°C, continue shallow tray fermentation for 24 hours, and cover with plastic film to maintain the humidity of the fermentation material.

[0099] After three stages of shallow plate fermentation, the shallow plate fermentation bacteria blocks gradually turn red, and shallow plate red yeast rice is obtained.

[0100] (4) Fermentation after hanging koji:

[0101] The shallow plate of red yeast rice in (3) is cut into red yeast rice blocks with a side length of 20 cm, and hung on a yeast rack for post-fermentation. After the fungus blocks are naturally fermented for 96 hours, red, dry, mature red yeast rice blocks with the smell of traditional Chinese medicine are obtained.

[0102] (5) Crushing and packaging: crush the mature red yeast rice blocks in (4) into powder, and package them into small bags to obtain red yeast rice powder with black plum juice as the main Chinese medicine base.

[0103] Example 3

[0104] The finished product of red yeast rice with black plum juice as the main Chinese medicine base prepared in Example 2 is in the form of light red powder, has a composite aroma of red yeast fermentation aroma and Chinese medicine aroma, and has a slightly sweet and sour taste of black plum flavor. Aflatoxin B1 was determined according to the Guiding Principles for the Determination of Fungal Toxins in Traditional Chinese Medicine 9305 of Part IV of the 2015 Edition of the Pharmacopoeia of the People's Republic of China, and no aflatoxin B1 was detected in red yeast rice with black plum juice as the main Chinese medicine base.

[0105] The liquefaction amylase activity, saccharification activity, protease activity, saccharification power and fermentation power of the traditional rice red yeast and the red yeast with plum juice as the main Chinese medicine base prepared in Example 2 were compared. Three groups of parallel test experiments were carried out for each red yeast. The results are shown in Table 1.

[0106] (1) The activity of liquefied amylase was determined by spectrophotometry.

[0107] One unit of activity is defined as 1 mL of enzyme solution hydrolyzing 1 mg of starch at 40°C for 1 hour.

[0108] The saccharifying enzyme activity was determined by the 3,5-dinitrosalicylic acid (DSN) method.

[0109] One unit of activity is defined as the time it takes for 1 mL of enzyme solution to hydrolyze soluble starch to produce 1 mg of glucose at 40°C for 1 hour.

[0110] The activity of the protease was determined by the Folin-phenol reagent method. One unit of activity was defined as 1 μg of tyrosine produced by hydrolyzing casein with 1 mL of enzyme solution at 40°C for 1 hour.

[0111] (2) The saccharification and fermentation capacity were determined in accordance with the QB / T4257-2011 General Analytical Method for Liquor Making.

[0112] Table 1 Comparison of traditional rice red yeast rice and black plum juice as the main Chinese medicine base red yeast rice

[0113]

[0114] The red yeast rice, which is mainly a Chinese medicine base material of the black plum juice provided in the embodiment of the present disclosure, has been tested to have liquefied amylase 130U / g, saccharifying enzyme 642U / g, protease 1238U / g, saccharifying power 1191mg / gh, and fermentation power 701g / 0.5g·72h, and is a multi-enzyme high-activity Chinese medicine red yeast rice product. The amylase, saccharifying enzyme, and protease secreted by the microorganisms of the red yeast rice, which is mainly a Chinese medicine base material of the black plum juice provided in the embodiment of the present disclosure, have a biocatalytic effect, can provide the red yeast rice with saccharifying power and fermentation power, so that it has the efficacy of traditional rice red yeast rice, and can be used as a saccharifying fermentation agent for winemaking.

[0115] The digestive enzyme activities of red yeast rice with Beijing Liushenqu, Zhangzhou Jianqu and black plum juice as the main Chinese medicine base prepared in Example 2 were compared, and the results are shown in Table 2.

[0116] Table 2 Comparison of red yeast rice with Liushenqu, Jianqu and Wumei juice as the main Chinese medicine base

[0117] Red yeast rice category Amylase (U / g) Glucoamylase (U / g) Protease (U / g) Glycating capacity (mg / g·h) Beijing Six Divine Songs 92 357 806 389 Zhangzhou Jianqu 32 296 686 256 Plum juice as the main Chinese medicine base red yeast rice 130 642 1238 1191

[0118] Modern medicine often uses protease, amylase or their mixed preparations as one of the clinical digestive aids. Liushenqu and Jianqu have digestive enzyme activity and are Chinese medicine fermented koji with the effects of strengthening the spleen and stomach, digesting food and regulating the middle. The red yeast rice with black plum juice as the main Chinese medicine base obtained by the koji making method provided by the present disclosure has strong digestive enzyme activity and also has the effects of digesting food and removing accumulation, strengthening the spleen and warming the stomach.

[0119] The above description is only a preferred embodiment of the present disclosure and is not intended to limit the present disclosure. For those skilled in the art, the present disclosure may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present disclosure shall be included in the protection scope of the present disclosure.

Claims

1. A method for preparing red yeast rice, characterized in that: The method comprises: The raw materials are crushed, sieved, and mixed to obtain a fine powder mixed material, wherein the raw materials include the following components in parts by weight: 10-20 parts of soybeans, 10-20 parts of mung beans, 10-20 parts of black beans, 15-25 parts of malt, 10-20 parts of malt, 15-25 parts of fried hawthorn, and 5-15 parts of yam; Mixing the dark plum juice with the mature Monascus liquid seed liquid to obtain dark plum juice Monascus seed liquid, wherein the mass ratio of the Monascus liquid seed liquid to the dark plum juice is 1.9-2.1:1; Divide the dark plum juice Monascus seed liquid into four portions for later use; The first portion of the dark plum juice Monascus seed liquid is mixed with the mixed powder to obtain a fermentation bacterial material; The fermentation bacteria material is flattened and shallow plate fermentation is performed. When the temperature at the center of the fermentation bacteria material rises to 42-46° C., the fermentation bacteria material is broken up, mixed with the second portion of the dark plum juice Monascus seed liquid, and then flattened to continue shallow plate fermentation. When the temperature at the center of the fermented bacterial material rises to 43-47° C., the fermented bacterial material is broken up again, mixed with the third portion of the dark plum juice Monascus seed liquid, and then flattened, and the shallow tray fermentation is continued for 35-45 hours; Spray the fourth portion of the dark plum juice Monascus seed liquid on the surface of the fermented bacterial material, control the fermentation temperature to 33-35° C., continue fermentation in the koji room for 23-25 ​​hours, and obtain a shallow plate of red yeast rice; Cut the shallow plate red yeast rice into red yeast rice blocks, and perform post-fermentation at room temperature for 25-30 hours to obtain red yeast rice blocks; The red yeast rice block is crushed into powder to obtain the red yeast rice.

2. The method according to claim 1, characterized in that The method for preparing the mature Monascus liquid seed solution comprises: Inoculate the Monascus strain on a Monascus slant culture medium, and culture at 31-33° C. for 6-9 days to obtain Monascus seeds; The Monascus seeds are inoculated on a Monascus slant medium, cultured at 29-31° C. for 6-8 days, and then placed at room temperature for 2-4 days, sterile water is poured in, and the Monascus seeds on the Monascus slant medium are scraped off with a sterilized glass rod, and an appropriate amount of water is added and shaken, and then the dark plum juice is added to adjust the pH value to 3.8-4.2 to obtain a Monascus seed liquid; Inoculate the Monascus seed liquid on the rice-based culture medium in the triangular flask, spread the rice-based culture medium flat after mixing, perform a first solid-state culture at a temperature of 33-34° C. for 15-17 hours, and then perform a bottle buckling operation; After the bottle buckling operation, the triangular flask is turned back to the forward direction for a second solid-state culture. The second solid-state culture temperature is 30-32° C. The total time of the first solid-state culture and the second solid-state culture is controlled at 6-8 days. The rice grains of the rice-based culture medium turn red to obtain a mature solid red yeast seed. The obtained mature solid Monascus seeds are dried at 40-45° C. to reduce the water content to below 12%, and then crushed to obtain fine powder-grade mature Monascus solid seed powder; The Monascus fermentation medium is loaded into a seed tank, and then the mature Monascus solid seed powder is inoculated into the seed tank with an inoculation amount of 10%, and the solid seed powder is mixed with the Monascus fermentation medium and then subjected to ventilation fermentation culture. The ventilation fermentation culture is first cultured at a temperature of 33-34° C. and an aeration ratio of 0.75-0.85 L / (L·min) for 35-37 hours, and then cultured at a temperature of 31-32° C. and an aeration ratio of 0.95-1.05 L / (L·min) for 23-25 ​​hours to obtain the mature Monascus seed liquid.

3. The method according to claim 2, characterized in that The preparation method of the Monascus strain comprises: The original Monascus strain is inoculated on a plate for separation, and a first Monascus strain with good colony characteristics is screened out. The first Monascus strain is then subjected to an amylase activity test and a saccharification experiment to screen out a second Monascus strain with high amylase activity and strong saccharification ability. The second Monascus strain is used as the Monascus strain.

4. The method according to claim 2, characterized in that The Monascus strain is an orange Monascus strain with a preservation number of CGMCC No. 3.

890.

5. The method according to claim 2, characterized in that The method for preparing the Monascus slant culture medium comprises: adding 2% agar of the mass of the malt juice to the malt juice with a concentration of 9-11° Bé, mixing, adjusting the pH to a natural level, and then sterilizing at 121° C. to prepare the Monascus slant culture medium.

6. The method according to claim 2, characterized in that The method for preparing the Monascus fermentation medium comprises: adding water to a medium raw material and mixing it evenly, and then adding dark plum juice to adjust the pH value to 4-5, wherein the medium raw material comprises the following components in parts by weight: 35-45 parts of rice flour, 15-25 parts of yam flour, and 35-45 parts of bran, and the ratio of the volume of added water to the total mass of the medium raw material is 9-11 mL: 1 g.

7. The method according to claim 2, characterized in that The method for preparing the rice-based culture medium comprises: cooling the steamed rice and then putting it into a triangular flask, wherein the volume of the rice is 15-20% of the volume of the triangular flask.

8. The method according to claim 1, characterized in that The soluble solid content of the dark plum juice is 14-16°Bx.

9. The method according to claim 1, characterized in that Based on the mass of the fermented bacterial material obtained by mixing the first portion of the Monascus seed liquid of dark plum juice with the mixed powder, the first portion of the Monascus seed liquid of dark plum juice accounts for 55%-65% of the mass of the fermented bacterial material; The second portion of Monascus seed liquid in dark plum juice accounts for 14%-16% of the mass of the fermented bacterial material; the third portion of Monascus seed liquid in dark plum juice accounts for 14%-16% of the mass of the fermented bacterial material; the fourth portion of Monascus seed liquid in dark plum juice accounts for 9%-11% of the mass of the fermented bacterial material.

10. The method according to claim 1, characterized in that The shallow plate of red yeast rice is cut into red yeast rice blocks, each of which is a square with a side length of 18-22 cm.

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