Dendrobium officinale monascus tea and preparation method thereof

Abstract

The invention relates to the technical field of health preserving and health food and tea product fermentation, and discloses dendrobium officinale monascus tea and a preparation method thereof, the preparation method comprises the following steps: step 1, preparing dendrobium officinale leaf particles, dendrobium officinale leaf powder, cereal materials and cereal powder; 2, preparing a seed solution culture medium and a mixed fermentation substrate; step 3, inoculating the monascus seed solution into the seed solution culture solution for culture to obtain monascus fermentation liquor; step 4, inoculating the monascus fermentation broth into the mixed fermentation substrate for fermentation to obtain a fermentation mixture; and step five, drying the fermentation mixture to obtain the dendrobium officinale monascus tea. According to the scheme, the dendrobium officinale leaves and cereal materials are adopted for red yeast rice fermentation, so that the nutrient dissolution effect of the dendrobium officinale leaves is effectively improved, the nutrition of the fermented product tea is improved, and the resource utilization rate of the dendrobium officinale leaves can also be improved; the phenomenon that resources are wasted due to the fact that only stems are used and leaves are discarded in the harvesting and processing process of the dendrobium officinale is avoided.

Description

Technical Field

[0001] The invention relates to the technical field of health-care food and tea product fermentation, and in particular to a dendrobium officinale red yeast rice tea and a preparation method thereof. Background Art

[0002] Dendrobium officinale has the effects of nourishing the stomach and producing body fluids, nourishing yin and clearing away heat. Its dried stems have always been used as medicine. Therefore, during the harvesting and processing process, non-medicinal resources such as leaves are usually discarded, resulting in a waste of resources.

[0003] With the in-depth study of the nutritional and chemical components of the leaves of Dendrobium officinale, it was found that the leaves of Dendrobium officinale are rich in nutrients and have high application value. In 2018, Dendrobium officinale was successfully selected as one of the "Eight New Zhejiang Flavors" cultivated varieties in Zhejiang Province. In 2020, the Zhejiang Provincial Health Commission issued the "Local Food Safety Standard for Dried Dendrobium Officinale Leaves" (DB 33 / 3012-2020), providing strong support for the comprehensive resource utilization of Dendrobium officinale leaves. However, Dendrobium officinale leaves are rich in organic acids. If they are directly brewed into tea, they will have a heavier sour and astringent taste, which affects the taste, so it has not yet been fully developed and utilized.

[0004] Monascus is a saprophytic fungus that is fond of alcohol and acid. As a fermentation fungus for traditional Chinese food, it is the only important microorganism in the world approved for the production of edible pigments. Its fermentation products are rich in nutrients and trace elements, and have health benefits such as lowering blood lipids and blood sugar.

[0005] Cereal materials include rice (can rice, japonica rice, glutinous rice), wheat (wheat, barley, oats, rye), corn, sorghum, millet, millet, buckwheat, etc. As a traditional Chinese diet, it has been one of the indispensable foods on the table of ordinary people for thousands of years and occupies an important position in my country's diet. It mainly provides 50% to 80% of heat energy, 40% to 70% of protein, and more than 60% of vitamin B1 for humans.

[0006] Therefore, this scheme develops a beverage tea made by fermenting Dendrobium officinale leaves, red yeast rice and cereal materials, which not only effectively makes up for the shortcomings of the existing technology, but also can obtain Dendrobium officinale and red yeast rice tea with better nutrition, taste and appearance, which plays an important role in expanding the application of Dendrobium officinale leaves and red yeast rice. Summary of the invention

[0007] The present invention aims to provide a dendrobium officinale and red yeast rice tea and a preparation method thereof, so as to solve the technical problem that the existing dendrobium officinale leaves are often discarded, resulting in waste of resources.

[0008] To achieve the above object, the present invention adopts the following technical scheme: a method for preparing Dendrobium officinale and red yeast rice tea, comprising the following steps:

[0009] Step 1: prepare Dendrobium officinale leaf granules, Dendrobium officinale leaf powder, cereal materials and cereal powder;

[0010] Step 2: using Dendrobium officinale leaf powder and cereal powder to prepare a seed liquid culture medium, and mixing Dendrobium officinale leaf particles and cereal materials to prepare a mixed fermentation matrix;

[0011] Step 3, inoculating the Monascus seed liquid into the seed liquid culture liquid, mixing evenly, and then culturing to obtain the Monascus fermentation liquid;

[0012] Step 4: inoculating the Monascus fermentation liquid into the mixed fermentation matrix, mixing evenly, and then fermenting to obtain a fermentation mixture;

[0013] Step 5: Dry the fermented mixture to obtain Dendrobium officinale and red yeast rice tea.

[0014] The principles and advantages of this solution are:

[0015] 1. This scheme uses Dendrobium officinale leaf particles for red yeast fermentation. Compared with the prior art that uses Dendrobium officinale stem particles for red yeast fermentation with limited nutrient dissolution, this scheme not only effectively improves the nutrient dissolution effect of Dendrobium officinale leaves and improves the nutritional content of the fermented product tea, but also effectively improves the resource utilization rate of Dendrobium officinale leaves, avoiding the phenomenon of only using stems and discarding leaf resources during the harvesting and processing of Dendrobium officinale, resulting in resource waste.

[0016] 2. Dendrobium officinale leaves are a new resource food. A large number of studies have found that they are rich in nutrients and have certain application value. The types of medicinal active ingredients in Dendrobium officinale leaves are almost the same as those in Dendrobium officinale stems, mainly polysaccharides, polyphenols, flavonoids, dendrobine, phytosterols, etc., but the content is different. The fingerprint similarity of Dendrobium officinale leaf and stem polysaccharides is above 0.9, mainly composed of mannose, glucose, galacturonic acid, galactose and arabinose. In addition, the content of polyphenols and flavonoids in Dendrobium officinale leaves exceeds that in Dendrobium officinale stems, and the metabolism of phytosterols in Dendrobium officinale leaves is more active than that in stems. In addition, Dendrobium officinale leaves contain nutrients such as protein, crude fiber, fat, minerals and essential amino acids for the human body. The amino acid content in Dendrobium officinale leaves is much higher than that in stems, among which aspartic acid and glutamic acid have the highest mass fraction. Grain materials are also rich in nutrients, and the mixed fermentation of the two effectively improves the nutritional value of Dendrobium Officinale Red Yeast Tea. Specifically, bitter buckwheat is rich in a variety of nutrients, such as flavonoids, rutin, etc., and has health benefits such as antioxidant and anti-fatigue. The product of bitter buckwheat after red yeast fermentation contains flavonoids and lovastatin fermented from monascus, which has a certain lipid-lowering effect. Highland barley has the effects of moisturizing the intestines, removing toxins from the body, and preventing high blood sugar; highland barley is rich in dietary fiber, which can clean the intestines, reduce constipation and the occurrence of colon cancer. Regular consumption of highland barley can also enhance the body's immunity, delay aging, anti-oxidation and prevent cancer. After highland barley is fermented with red yeast, its total phenols and total flavonoids will increase, which can enhance its free radical scavenging and anti-oxidation effects. The main effects of quinoa include supplementing nutrition, promoting digestion, protecting the heart, assisting in lowering cholesterol, and assisting in preventing cardiovascular and cerebrovascular diseases. After quinoa is fermented with red yeast rice, its polysaccharide and polyphenol content can be increased. In addition, the red yeast rice fermentation products of quinoa have a certain ability to scavenge superoxide anions, a strong ability to remove iron ion reduction, 2,2-azobis-3-ethylbenzothiazoline-6-sulfonic acid diammonium salt and hydroxyl free radicals, and can be antioxidant. Oats are a low-sugar, high-nutrition, high-energy food with a sweet and flat nature. They can nourish the spleen and heart, and reduce sweat. They are rich in dietary fiber, can promote gastrointestinal motility, and facilitate defecation. They have the effects of lowering cholesterol, stabilizing blood sugar, and maintaining metabolism. After the oats are fermented with red yeast rice, the starch in the oats is degraded and utilized. Monascus consumes carbon and nitrogen sources such as starch and protein in the oats for growth and metabolism. Although the total amount of protein in the product has decreased, the growth of microorganisms produces red yeast rice protein, which increases the value of the protein. At the same time, new functional substances such as polysaccharides, flavonoids, and polyphenols are added, which improves the antioxidant properties of oats, and the potential functions of weight loss and lowering blood lipids, greatly increasing the added value of the product.

[0017] 3. This scheme combines the use of Dendrobium officinale leaves and cereal materials for Monascus fermentation. The nutritional elements of the two complement each other and synergize to effectively improve the nutritional variety and value of the fermented mixture, thereby improving the nutritional value of Dendrobium officinale Monascus tea.

[0018] Preferably, as an improvement, in step one, the cereal material includes one or a combination of barley, buckwheat, highland barley, quinoa, and oats, and the particle size of the cereal powder is 100-300 mesh; the Dendrobium officinale leaves are obtained by rinsing fresh Dendrobium officinale leaves with clean water and drying at low temperature; the particle size of the Dendrobium officinale leaf particles is 4-30 mesh, and the particle size of the Dendrobium officinale leaf powder is 100-300 mesh.

[0019] Technical effect: This scheme adopts the above-mentioned setting, which is convenient for preparing Dendrobium Officinale Red Yeast Tea with good nutritional content, easy brewing and beautiful color. The applicant found through long-term experiments that if the particle size of cereal powder and Dendrobium Officinale leaf powder is too large, the culture effect of Monascus in the expansion culture stage will be reduced; if the particle size of cereal powder and Dendrobium Officinale leaf powder is too small, it will not significantly improve the expansion culture effect of Monascus, but will increase the energy consumption of material crushing and increase production costs; if the particle size of Dendrobium Officinale leaf particles is too large, it will affect its nutrient dissolution, thereby reducing the content of nutrients available for absorption of Dendrobium Officinale Red Yeast Tea and reducing its nutritional value; if the particle size of Dendrobium Officinale leaf particles is too small, it will lead to inconsistent fermentation progress of Dendrobium Officinale and cereal materials, which will make it impossible to take into account the nutritional improvement of both, resulting in low nutritional value of Dendrobium Officinale Red Yeast Tea.

[0020] Preferably, as an improvement, in step 2, the seed liquid culture medium comprises the following raw materials in weight percentage: 0.1% to 0.3% NaNO3, 0.05% to 0.1% K2HPO4, 0.05% to 0.15% MgSO4, 1.5% to 3% sucrose, 1% to 2% peptone, 0.2% to 0.6% yeast extract, 5% to 10% cereal powder, 4% to 7% Dendrobium officinale leaf powder, and the balance is water; heat to 121°C for sterilization for 20 to 30 minutes, and set aside after cooling.

[0021] Technical effect: This scheme adopts the above-mentioned setting, which is convenient for improving the effect of expanding the culture of Monascus and quickly obtaining a high-concentration Monascus fermentation liquid. And this scheme can also preliminarily domesticate the ability of Monascus to utilize the nutrients in Dendrobium officinale leaves and cereal materials by adding Dendrobium officinale leaf powder and cereal powder to the seed liquid culture medium, thereby improving the subsequent fermentation effect, and then improving the nutritional content of the Dendrobium officinale and Monascus tea obtained by fermentation. The applicant has found through long-term experiments that if Dendrobium officinale leaf powder and cereal powder are not added to the seed liquid culture medium, the fermentation effect in the expansion culture stage will be unsatisfactory due to the lack of screening of the Monascus flora that decomposes Dendrobium officinale leaves and cereal materials, thereby significantly reducing the nutritional content of the Dendrobium officinale and Monascus tea products produced.

[0022] Preferably, as an improvement, in step 2, the preparation method of the mixed fermentation matrix is ​​as follows: select cereal materials with full particles, remove impurities and set aside; mix the Dendrobium officinale leaf particles and cereal materials in a ratio of 1:3 to 100, then soak them in clean water for 45 to 60 minutes, heat to 121°C for sterilization for 45 to 60 minutes, and set aside after cooling.

[0023] Technical effect: This scheme adopts the above-mentioned setting to prepare a solid mixed fermentation matrix for the fermentation of Monascus, increase the adhesion and accumulation of Monascus on the surface of the material, and improve the nutritional value of Dendrobium Officinale Monascus tea. In addition, this scheme not only effectively sterilizes the raw materials through high-temperature sterilization, but also causes the shells of cereal materials to swell and produce gaps, which facilitates the dissolution of nutrients in the shells during fermentation. The nutrients of each material and Monascus are mixed and fermented into a product with high nutritional content. The applicant has found through long-term experiments that if there are too many Dendrobium officinale leaf particles in the mixed fermentation matrix, the overall fermentation effect will be affected due to the large amount of fiber; if there are too few Dendrobium officinale leaf particles in the mixed fermentation matrix (that is, there are too many cereal materials in the mixed fermentation matrix), the nutritional components of the final Dendrobium officinale red yeast tea will be affected due to insufficient addition of effective ingredients in the Dendrobium officinale leaves; and if the soaking time is too short, the fermentation effect will be affected due to insufficient water absorption of the material; if the soaking time is too long, the nutritional components will be reduced due to changes in the effective ingredients in the material; and if the mixed material (that is, the Dendrobium officinale leaf particles and cereals) is directly added instead of being soaked in clean water after mixing, the mixture will not be soaked in water. If the liquid mixed fermentation matrix is ​​mixed with 1 / 2 to 1 times the volume of water (of the type) to form a liquid mixed fermentation matrix, the effect of the later fermentation will be affected due to insufficient water absorption of the material; if it is not soaked but water is continuously sprayed during the fermentation process to maintain the humidity of the mixed fermentation matrix, it is easy to introduce other miscellaneous bacteria and cause impure fermentation; and the applicant found that compared with the mixed fermentation of cereal materials with a particle size similar to that of Dendrobium officinale leaf particles, the cereal materials of this scheme directly use seed size, which not only does not need to be crushed, but also retains its original fragrance and effective ingredients by retaining the original particle structure of the cereal materials, thereby significantly improving the flavor and nutritional value of the fermented Dendrobium officinale red yeast tea.

[0024] Preferably, as an improvement, in step 2, the mixing is to place the Dendrobium officinale leaf particles and cereal materials under 8-15 rpm conditions and stir and mix for 20-45 minutes; in step 3, the mixing is to inoculate the Monascus seed liquid into the seed liquid culture liquid and oscillate and mix for 30-45 minutes under 80-180 rpm conditions; in step 4, the mixing is to inoculate the Monascus fermentation liquid into the mixed fermentation matrix and stir and mix for 30-45 minutes under 8-15 rpm conditions.

[0025] Technical effect: This solution adopts the above-mentioned setting, which can effectively avoid excessive mechanical damage to the raw materials, thereby reducing nutrition. The applicant has found through long-term experiments that if the stirring speed is too fast or the stirring time is too long, the nutrition of the seed coat and endosperm of cereal materials will be lost due to excessive mechanical damage to the raw materials; if the stirring time is too short or the speed is too slow, the stirring and mixing efficiency will be reduced, thereby affecting production efficiency.

[0026] Preferably, as an improvement, in step three, the inoculation amount of Monascus seed liquid in the seed liquid culture medium is 10% to 20% of the total amount of Dendrobium officinale leaf powder and cereal powder; in step four, the inoculation amount of Monascus fermentation liquid in the mixed fermentation matrix is ​​5g to 30g of Monascus seed liquid per 100g of mixed matrix.

[0027] Technical effect: This scheme adopts the above-mentioned setting, which is convenient for accelerating the progress of cultivation and fermentation, expanding the production scale, and further improving production efficiency. The applicant has found through long-term experiments that if the inoculation amount is too large, the mycelium will grow too fast and the viscosity of the culture solution will increase, resulting in insufficient dissolved oxygen, which will affect the synthesis of the product. At the same time, it will bring too much metabolic waste to affect growth and increase harmful components; if the inoculation amount is too small, the fermentation time will be extended or the fermentation process will be incomplete due to insufficient fermentation inoculation, resulting in low fermentation efficiency and low product yield.

[0028] Preferably, as an improvement, in step three, the culturing is carried out at a temperature of 28 to 32° C. and an oscillation frequency of 60 to 90 rpm for 3 to 5 days.

[0029] Technical effect: This scheme adopts the above-mentioned setting to speed up the cultivation and fermentation progress and improve production efficiency. The applicant has found through long-term experiments that if the rotation speed is too fast during cultivation, the Monascus will die due to increased friction; if the rotation speed is too slow during cultivation, it will also cause slow growth and incomplete fermentation due to lack of oxygen and poor nutrient contact.

[0030] Preferably, as an improvement, in step four, the fermentation includes a first fermentation and a second fermentation, the first fermentation is fermented for 3 to 5 days at a temperature of 26 to 30°C and a humidity of 55 to 75%; the second fermentation is fermented for 10 to 15 days at 20 to 24°C and a humidity of 50 to 60%; and the fermentation is stirred evenly during the fermentation process.

[0031] Technical effect: This scheme adopts the above-mentioned setting, which is convenient for fermenting to obtain high-quality Dendrobium Officinale Red Yeast Tea. The applicant found through long-term experiments that if the fermentation is continued for a long time under the same conditions, the metabolic products will be reduced due to insufficient fermentation due to the single environment; if the fermentation humidity is too high, the pigment synthesis will be inhibited due to excessive moisture and the risk of contamination by foreign bacteria will be increased; if the fermentation humidity is too low, the Monascus will not be able to grow; if the fermentation time is too short, the product quality will be poor due to insufficient fermentation; if the fermentation time is too long, trace amounts of toxic substances may also be produced, reducing product safety.

[0032] Preferably, as an improvement, in step five, the drying is to dry the fermented mixture at 80°C to 105°C, and the moisture content of the Dendrobium officinale and red yeast rice tea obtained by drying is less than 5%.

[0033] Technical effect: This scheme adopts the above-mentioned setting, which is convenient for improving the dryness of Dendrobium Officinale Red Yeast Tea, facilitating storage and extending the shelf life.

[0034] Preferably, as an improvement, in step five, the components in the Dendrobium Officinale and Monascus Yeast Tea are also tested to evaluate the nutritional level of the Dendrobium Officinale and Monascus Yeast Tea.

[0035] Technical effect: This scheme adopts the above settings to facilitate quality control of each batch of Dendrobium Officinale and Red Yeast Tea.

[0036] Preferably, as an improvement, the present scheme also provides a Dendrobium officinale and red yeast rice tea prepared by the above-mentioned preparation method.

[0037] Technical effect: This scheme adopts the above-mentioned setting to facilitate the production of Dendrobium officinale and red yeast rice tea with high nutritional value. Specifically, this scheme uses cereal materials and Dendrobium officinale leaves as substrates for red yeast rice fermentation, which not only effectively releases the nutrients in the fermentation substrate, but also during the fermentation process of cereals, the starch, fat, and protein in them are used as nutrients to supply the growth and metabolism of red yeast rice, and are converted into small molecule nutrients and red yeast rice protein. At the same time, new functional substances such as coenzyme Q10, lovastatin, γ-aminobutyric acid, and selenium are added, which significantly improves the types and contents of nutrients in the fermentation products, and improves the potential functions of the fermentation product Dendrobium officinale and red yeast rice tea such as antioxidant, weight loss, blood lipid lowering, and heart and nerve nourishment, thereby greatly increasing the added value of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 The process flow chart of the preparation method of Dendrobium officinale and red yeast rice tea in Example 1 of the present invention.

[0039] Figure 2 The schematic diagram is a diagram of the Dendrobium Officinale and Red Koji Tea produced by the preparation method of Dendrobium Officinale and Red Koji Tea in Example 1 of the present invention.

[0040] Figure 3 The schematic diagram is a diagram of the Dendrobium Officinale and Red Koji Tea produced by the preparation method of Dendrobium Officinale and Red Koji Tea in Comparative Example 1 of the present invention. DETAILED DESCRIPTION

[0041] The present invention is further described in detail below in conjunction with examples, but the embodiments of the present invention are not limited thereto. Unless otherwise specified, the technical means used in the following examples and experimental examples are conventional means well known to those skilled in the art, and the materials, reagents, etc. used can be obtained from commercial sources.

[0042] Example 1

[0043] This solution provides a method for preparing Dendrobium officinale red yeast rice tea, such as Figure 1 As shown, the following steps are included:

[0044] Step 1: prepare Dendrobium officinale leaf granules, Dendrobium officinale leaf powder, cereal materials and cereal powder;

[0045] As a reference, cereal powder includes one or a combination of barley flour, buckwheat flour, highland barley flour, quinoa flour, and oat flour, and the particle size of the cereal powder is 100-300 mesh; Dendrobium officinale leaves are obtained by rinsing fresh Dendrobium officinale leaves with clean water and drying at 60°C; the particle size of Dendrobium officinale leaf particles is 4-30 mesh, and the particle size of Dendrobium officinale leaf powder is 100-300 mesh.

[0046] Step 2: using Dendrobium officinale leaf powder and cereal powder to prepare a seed liquid culture medium, and mixing Dendrobium officinale leaf particles and cereal materials to prepare a mixed fermentation matrix;

[0047] As a reference, the seed liquid culture medium includes the following raw materials in weight percentage: 0.1%~0.3% NaNO3, 0.05%~0.1% K2HPO4, 0.05%~0.15% MgSO4, 1.5%~3% sucrose, 1%~2% peptone, 0.2%~0.6% yeast extract, 5%~10% cereal powder, 4%~7% Dendrobium officinale leaf powder, and the balance is water; heat to 121°C for sterilization for 20~30 minutes, cool and set aside.

[0048] The preparation method of the mixed fermentation matrix is ​​as follows: select cereal materials with full particles, remove impurities and set aside; mix the Dendrobium officinale leaf particles and cereal materials in a ratio of 1:3 to 100, then soak them in clean water for 45 to 60 minutes, heat them to 121°C for sterilization for 45 to 60 minutes, and set them aside after cooling; mix the Dendrobium officinale leaf particles and cereal materials under the condition of 8 to 15 rpm and stir them for 20 to 45 minutes.

[0049] Step 3, inoculating the Monascus seed liquid into the seed liquid culture solution, culturing, mixing evenly, and obtaining the Monascus fermentation liquid;

[0050] As a reference, the inoculation amount of Monascus seed liquid in the seed liquid culture medium is 10% to 20% of the total amount of Dendrobium officinale leaf powder and cereal powder. The inoculated seed liquid culture medium is placed under 80-180rpm conditions and oscillated for 30-45 minutes to make it uniform, and then cultured at a temperature of 28-32°C and an oscillation frequency of 60-90rpm for 3-5 days.

[0051] Step 4: inoculating the Monascus fermentation liquid into the mixed fermentation matrix for fermentation, mixing evenly, and obtaining a fermentation mixture;

[0052] As a reference, the inoculation amount of Monascus fermentation liquid in the mixed fermentation matrix is ​​5g-30g of Monascus seed liquid per 100g of mixed matrix, and the inoculated mixed fermentation matrix is ​​placed under 8-15rpm and stirred for 30-45min. Then ferment for 3-5d at a temperature of 26-30℃ and a humidity of 55-75% to complete the first fermentation; then ferment for 10-15d at 20-24℃ and a humidity of 50-60% to complete the second fermentation; during the fermentation process, timely stirring makes the components in the fermentation mixture uniform, so that it is fully fermented.

[0053] Step 5: Dry the fermented mixture to obtain Dendrobium officinale and red yeast rice tea.

[0054] As a reference, the fermented mixture was dried at 80°C to 105°C, and the moisture content of the dried Dendrobium Officinale Red Yeast Tea was less than 5%.

[0055] This scheme also protects a kind of Dendrobium officinale and red yeast rice tea, and the Dendrobium officinale and red yeast rice tea is prepared by the above-mentioned preparation method.

[0056] Examples 2-3 and Comparative Examples 1-23 are basically the same as Example 1, and the differences in the parameter values ​​of each step are detailed in Table 1.

[0057]

[0058]

[0059] Experimental Example 1: Quality Inspection

[0060] The quality of the Dendrobium officinale and red yeast rice tea prepared in the embodiment of this scheme and the comparative example was tested according to the following method.

[0061] [Properties] This product is dark red in color, hard in texture, and the soup is bright red.

[0062] [Smell] This product has a unique wheat aroma, mild mellow fragrance and light aftertaste.

[0063] [Lovastatin content detection] Refer to BJS201701 method for detection.

[0064]

Coenzyme Q10 content detection

[0065] [Detection of γ-aminobutyric acid content] Take 1.0g of raw material, add 5% trichloroacetic acid solution (TCA, w / v) to 25mL, ultrasonicate for 30min, let stand for 2h, filter the supernatant, pass it through a 0.22μm water-based microporous filter membrane and put it into a liquid phase bottle for testing. Use a fully automatic amino acid analyzer to determine the amino acid content.

[0066] [Selenium content detection] Take 0.1g of raw material in a digestion tube, add 4mL of concentrated nitric acid, add 4mL of ultrapure water, acid hydrolyze overnight, cover and microwave digest for 1h, make the volume to 25mL, and dilute the stock solution 10 times, 100 times, and 1000 times for testing. The content of trace elements in the sample solution was determined by inductively coupled plasma-mass spectrometry.

[0067] [Citrin content detection] Refer to GB 5009.222-2016 method 1 for detection.

[0068] The above tests were performed on the Dendrobium officinale and red yeast rice tea of ​​Examples 1 to 3 and Comparative Examples 1 to 23, and the test results are shown in Table 2. The appearance of the Dendrobium officinale and red yeast rice tea produced in Example 1 is shown in Table 2. Figure 2 The appearance of the Dendrobium officinale red yeast tea produced in Comparative Example 1 is shown in Figure 3 .

[0069] Table 2 Test results of Dendrobium officinale red yeast tea in Examples 1 to 3 and Comparative Examples 1 to 23

[0070]

[0071]

[0072] Experimental data show that this solution optimizes the raw material particle size, culture, fermentation and other processes to obtain a high content of nutrients in the Dendrobium Officinale Red Yeast Tea, significantly improving the health effects of Dendrobium Officinale Red Yeast Tea. Specifically, during the production process, the crushing particle size, whether the seed liquid culture medium contains fermentation raw materials, the proportion of materials in the mixed fermentation matrix and the post-mixing treatment method, the culture medium fermentation time, etc. all significantly affect the dissolution of the effective ingredients in the Dendrobium Officinale leaves and affect the nutrition of Dendrobium Officinale Red Yeast Tea.

[0073] Compared with the Dendrobium officinale and Monascus tea in Example 2, the grain powder and Dendrobium officinale leaf powder in Comparative Example 2 have too large particle sizes, which reduces the culture effect of Monascus in the expansion culture stage, resulting in low nutritional value of the final tea.

[0074] In contrast to Example 2, the particle size of the Dendrobium officinale leaf particles in Example 3 is too small, which not only fails to increase the final nutritional components, but may also fail to take into account the nutritional improvement of both due to the inconsistent fermentation progress of the Dendrobium officinale leaves and the cereal materials, thereby resulting in a low nutritional value of the Dendrobium Red Yeast Tea.

[0075] If the particle size of the Dendrobium officinale leaf particles is too large (such as Comparative Example 4), it will affect the dissolution of nutrients, thereby reducing the content of nutrients available for absorption in the Dendrobium officinale red yeast tea and reducing its nutritional value.

[0076] In step 2, if Dendrobium officinale leaf powder and cereal powder are not added to the seed liquid culture medium (such as comparative example 5), the fermentation effect in the expanded culture stage will be unsatisfactory due to the lack of screening of the Monascus fungus flora that decomposes the Dendrobium officinale leaves and cereal materials, thereby significantly reducing the nutritional content of the produced Dendrobium officinale Monascus tea product. If there are too many Dendrobium officinale leaf particles in the mixed fermentation matrix (such as Comparative Example 7), the overall fermentation effect will be affected due to the large amount of fiber; if there are too few Dendrobium officinale leaf particles in the mixed fermentation matrix (such as Comparative Example 6), the nutritional components of the final Dendrobium officinale red yeast tea will be affected due to insufficient addition of the effective ingredients in the Dendrobium officinale leaves; and if the soaking time is too short (such as Comparative Example 8), the fermentation effect will be affected due to insufficient water absorption of the material; if the soaking time is too long (such as Comparative Example 9), the nutritional components will be reduced due to changes in the effective ingredients in the material; and if the mixed material (i.e., the Dendrobium officinale leaf particles and the red yeast rice) is directly added instead of being soaked in clean water after mixing, the fermentation effect will be affected; and if the mixed material (i.e., the Dendrobium officinale leaf particles and the red yeast rice) is directly added, the fermentation effect will be affected; and if the mixed material (i.e., the Dendrobium officinale leaf particles and the red yeast rice) is not soaked in clean water after mixing ... If the mixed fermentation matrix is ​​formed by mixing 1 / 2 to 1 times the volume of water (e.g., cereal materials) with 1 / 2 to 1 times the volume of water (e.g., comparative example 10), the effect of the later fermentation will be affected due to insufficient water absorption of the material; if it is not soaked but water is continuously sprayed during the fermentation process to maintain the humidity of the mixed fermentation matrix (e.g., comparative example 11), it is easy to cause impure fermentation due to the introduction of other bacteria, resulting in poor product color and odor, which is completely inedible; and if cereal materials with a particle size similar to that of the Dendrobium officinale leaf particles are used for mixed fermentation (e.g., comparative example 12), not only does it need to be crushed, but the nutrition and flavor of the Dendrobium officinale red yeast tea product will be reduced due to the inconsistent fermentation progress of the two. If the mixing time of the mixed fermentation matrix is ​​too long (e.g., comparative example 13), the nutrition of the seed coat and the endosperm layer of the cereal materials will be lost due to excessive mechanical damage to the raw materials; if the mixing time is too short (e.g., comparative example 14), the stirring and mixing efficiency will be reduced, thereby affecting the production efficiency.

[0077] In step three, if the inoculation amount of the Monascus seed solution is too small (such as in comparative example 15), the fermentation time will be extended or the fermentation process will be incomplete due to insufficient fermentation inoculation amount, the fermentation efficiency will be low, and the product yield will be low; if the inoculation amount of the Monascus seed solution is too large (such as in comparative example 16), the mycelium will grow too fast and the viscosity of the culture solution will increase, resulting in insufficient dissolved oxygen, which will affect the synthesis of the product. At the same time, it will affect the growth due to excessive metabolic waste and increase harmful components; if the culture time is too short (such as in comparative example 17), the product quality will be poor due to insufficient fermentation.

[0078] In step four, if the first fermentation and the second fermentation time are both too short (such as the two-stage fermentation time in Comparative Example 19 is too short, and the second fermentation time in Comparative Example 20 is too short), the product quality will be poor due to insufficient fermentation; if the fermentation time is too long (such as the first fermentation time in Comparative Example 21 is too long, and the second fermentation time in Comparative Example 22 is too long), trace amounts of toxic substances may be produced, reducing product safety.

[0079] Finally, if Dendrobium officinale powder with a different component content from that in the Dendrobium officinale leaves of the present scheme is used instead of Dendrobium officinale leaf powder to prepare the seed liquid culture medium, and Dendrobium officinale leaf particles are selected as the raw material of the mixed fermentation matrix (such as Comparative Example 23), the Dendrobium officinale leaf particles will not be fully fermented due to the difference in strain preference during the strain culture stage, resulting in reduced nutrition and flavor in the Dendrobium officinale red yeast rice tea product obtained by the final fermentation production.

[0080] In summary, this scheme uses cereal materials and Dendrobium officinale leaves as raw materials to make raw material powders or granules of different mesh sizes to respectively configure seed liquid culture medium and mixed fermentation matrix, which not only effectively screens Monascus that prefers to decompose organic matter in Dendrobium officinale leaves, but also effectively improves the fermentation effect of raw materials in the expanded culture stage and the content of nutrients in the product. In addition, the two work together in the production process, promoting the utilization effect of Monascus on the nutrients in Dendrobium officinale leaves, significantly improving the content of nutrients in Dendrobium officinale red yeast tea products, and further increasing its health effects.

[0081] The above is only an embodiment of the present invention, and the common knowledge such as the known specific technical solutions and / or characteristics in the solution is not described in detail here. It should be pointed out that for those skilled in the art, without departing from the technical solution of the present invention, several modifications and improvements can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.

Claims

1. A method for preparing Dendrobium officinale and red yeast rice tea, characterized in that: The steps include: Step 1: prepare Dendrobium officinale leaf granules, Dendrobium officinale leaf powder, cereal materials and cereal powder; Step 2: using Dendrobium officinale leaf powder and cereal powder to prepare a seed liquid culture medium, and mixing Dendrobium officinale leaf particles and cereal materials to prepare a mixed fermentation matrix; Step 3, inoculating the Monascus seed liquid into the seed liquid culture liquid, mixing evenly, and then culturing to obtain the Monascus fermentation liquid; Step 4: inoculating the Monascus fermentation liquid into the mixed fermentation matrix, mixing evenly, and then culturing to obtain a fermentation mixture; Step 5: Dry the fermented mixture to obtain Dendrobium officinale and red yeast rice tea.

2. The method for preparing a Dendrobium officinale and red yeast rice tea according to claim 1, characterized in that: In step one, the cereal material includes one or a combination of barley, buckwheat, highland barley, quinoa, and oats; the particle size of the cereal powder is 100-300 meshes; the Dendrobium officinale leaves are obtained by rinsing fresh Dendrobium officinale leaves with clean water and drying at low temperature; the particle size of the Dendrobium officinale leaf particles is 4-30 meshes, and the particle size of the Dendrobium officinale leaf powder is 100-300 meshes.

3. The method for preparing a Dendrobium officinale and red yeast rice tea according to claim 1, characterized in that: In step 2, the seed liquid culture medium includes the following raw materials in weight percentage: 0.1% to 0.3% NaNO3, 0.05% to 0.1% K2HPO4, 0.05% to 0.15% MgSO4, 1.5% to 3% sucrose, 1% to 2% peptone, 0.2% to 0.6% yeast extract, 5% to 10% cereal powder, 4% to 7% Dendrobium officinale leaf powder, and the balance is water; heat to 121°C for sterilization for 20 to 30 minutes, and set aside after cooling.

4. The method for preparing a Dendrobium officinale and red yeast rice tea according to claim 1, characterized in that: In step 2, the preparation method of the mixed fermentation matrix is ​​as follows: select cereal materials with full particles, remove impurities and set aside; mix the Dendrobium officinale leaf particles and cereal materials in a ratio of 1:3 to 100, then soak them in clean water for 45 to 60 minutes, heat to 121°C for sterilization for 45 to 60 minutes, and set aside after cooling; the mixing is to stir the Dendrobium officinale leaf particles and cereal materials at 8 to 15 rpm for 20 to 45 minutes.

5. The method for preparing a Dendrobium officinale and red yeast rice tea according to claim 1, characterized in that: In step three, the mixing is to inoculate the Monascus seed liquid into the seed liquid culture liquid and oscillate and mix at 80-180 rpm for 30-45 min; in step four, the mixing is to inoculate the Monascus fermentation liquid into the mixed fermentation matrix and stir and mix at 8-15 rpm for 30-45 min.

6. The method for preparing a Dendrobium officinale and red yeast rice tea according to claim 1, characterized in that: In step three, the inoculation amount of Monascus seed liquid in the seed liquid culture medium is 10% to 20% of the total amount of Dendrobium officinale leaf powder and cereal powder; in step four, the inoculation amount of Monascus fermentation liquid in the mixed fermentation matrix is ​​5g to 30g of Monascus seed liquid per 100g of mixed matrix.

7. The method for preparing a Dendrobium officinale and red yeast rice tea according to claim 1, characterized in that: In step three, the culture is carried out at a temperature of 28 to 32° C. and an oscillation frequency of 60 to 90 rpm for 3 to 5 days.

8. The method for preparing a Dendrobium officinale and red yeast rice tea according to claim 1, characterized in that: In step 4, the fermentation is carried out at a temperature of 26-30° C. and a humidity of 55-75% for 3-5 days; and then at a temperature of 20-24° C. and a humidity of 50-60% for 10-15 days; and the mixture is stirred evenly at appropriate times.

9. The method for preparing a Dendrobium officinale and red yeast rice tea according to claim 1, characterized in that: In step five, the drying step is to dry the fermented mixture at 80° C. to 105° C., and the moisture content of the Dendrobium officinale and Monascus tea obtained by drying is less than 5%.

10. The Dendrobium officinale and Monascus tea prepared according to the method for preparing the Dendrobium officinale and Monascus tea according to any one of claims 1 to 9.

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