Production process of selenium-enriched red yeast rice vinegar
Through electro-induced enzymatic decomposition, microcapsule selenium release and collaborative photochemical fermentation technology, the problems of selenium instability, low bioavailability and high energy consumption in the production of traditional selenium-rich red citrus rice vinegar are solved, and the nutritional composition and flavor are improved , ensuring the stability and consistency of the product.
Patent Information
- Application Number
- CN202411781721.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-05
- Publication Date
- 2025-01-17
AI Technical Summary
The traditional selenium-rich red citrus rice vinegar production process has problems such as selenium instability, low bioavailability, high energy consumption, unstable yield and difficult to maintain flavor quality.
Electroinduced enzymatic pretreatment, microcapsule selenium controlled release and collaborative photochemical fermentation technology are used to induce the generation of antioxidant products through low-frequency electric fields and light, and fermentation conditions are optimized to improve nutrient composition and flavor.
It improves the bioavailability of nutrients, improves flavor and quality, reduces energy consumption and production costs, and ensures product stability and consistency.
Smart Images
Figure CN119320680A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the field of condiment preparation, and more specifically to a production process of selenium-enriched red yeast rice vinegar. Background Art
[0002] Selenium-enriched red yeast rice vinegar is an innovative food that combines traditional fermented vinegar manufacturing with modern nutritional fortification technology. It not only has the unique flavor and appetizing and digestive properties of traditional rice vinegar, but also has potential cardiovascular health benefits due to the addition of red yeast rice. Selenium fortification provides additional nutritional value because it is an important trace element that is critical for antioxidant and immune functions. Therefore, selenium-enriched red yeast rice vinegar is favored by consumers who are increasingly focusing on health and longevity.
[0003] The traditional selenium-rich red yeast rice vinegar production process has the following problems:
[0004] Conventional selenium supplementation methods (such as inorganic selenium addition) often cause problems with selenium instability and low bioavailability. Selenium is easily oxidized or chemically reacts with other elements, reducing its effectiveness in the final product.
[0005] In general fermentation processes, due to fermentation environment factors (such as temperature and pH fluctuations), nutrients, especially functional components, may be degraded or transformed, resulting in the final product being less nutritious than expected.
[0006] Traditional processes require long fermentation times and often involve multiple steps, which results in high energy consumption, unstable yields, and increased production costs.
[0007] The beneficial ingredients in red yeast rice mainly rely on specific metabolic pathways, but traditional fermentation methods have weak stimulation on these pathways, resulting in limited production of secondary metabolites.
[0008] Different batches of products may have difficulty maintaining consistent flavor and quality due to slight differences in raw material quality and process control. Summary of the invention
[0009] In order to solve the above technical problems, the present invention provides a production process of selenium-enriched red yeast rice vinegar.
[0010] The present invention provides a production process of selenium-enriched red yeast rice vinegar, comprising the following steps:
[0011] S1: Raw material preparation;
[0012] The glutinous rice is washed and soaked, and highly active red yeast rice is selected; and microcapsule selenium is prepared;
[0013] S2: electro-induced enzymatic hydrolysis pretreatment;
[0014] adding appropriate amounts of cellulase and amylase to the soaked rice grains, and applying a low-frequency electric field to enhance the efficiency of the enzymes on the rice grains;
[0015] S3: Microencapsulated Selenium Controlled Release
[0016] After electro-induced enzymatic hydrolysis, the rice and enzymatic hydrolysis products are transferred to a fermentation tank to adjust the pH and temperature so that the microcapsules release selenium;
[0017] S4: synergistic photochemical fermentation;
[0018] A light source system with adjustable wavelength is installed in the fermentation tank to induce the production of antioxidant products by light;
[0019] S5: Aging and packaging;
[0020] After fermentation is completed, the wine is transferred to the storage container for 1-3 months. The nutritional content and flavor are regularly analyzed throughout the aging process. After quality inspection, standardized filling is carried out to ensure that it is sealed and well packaged.
[0021] Preferably, in step S1, the microcapsule selenium is a microcapsule containing a selenium compound, and the preparation process thereof is as follows:
[0022] S11: preparing the selenium compound into a uniform solution;
[0023] S12: mixing the selenium solution with the selected wall material and forming a uniform emulsion through a high shear emulsification device;
[0024] S13: Promoting the wall material to form a stable capsule structure through chemical methods (such as cross-linking agents) to obtain microcapsule selenium.
[0025] Preferably, the selenium compound is sodium selenite or an organic selenium compound.
[0026] Preferably, the wall material of the microcapsule includes gelatin, gum arabic, and hydroxypropyl methylcellulose.
[0027] Preferably: in step S2, the electric field strength is 1-5 kV / m, and the frequency is 10-100 Hz.
[0028] Preferably: the electric field strength is 3 kV / m and the frequency is 50 Hz.
[0029] Preferably, the addition amount of cellulase and amylase is 0.1% of the dry weight of rice grains respectively.
[0030] Preferably: the electric field mode is or pulse.
[0031] Preferably, the parameters of the electric field pulse mode are: pulse width 3 seconds, period 10 seconds.
[0032] Preferably, in step S3, stirring is performed regularly to ensure that the microcapsules are effectively released and evenly distributed.
[0033] Preferred: The illumination parameters of the light source system are: red light (660nm) in the light period of 12 / 12hr, light intensity of 150μmol / m 2 / s.
[0034] The beneficial effects of the present invention are as follows: the selenium-enriched red yeast rice vinegar production process proposed by the present invention has the following effects:
[0035] Enhanced nutrition and functionality: Through the simultaneous operation of electro-induced enzymatic hydrolysis and microencapsulated selenium, the nutritional content is more efficiently improved.
[0036] Improved flavor and quality: The introduction of photochemical reaction not only increases the antioxidant capacity, but also enriches the flavor of rice vinegar.
[0037] Sustainable process optimization: Comprehensive use of green technologies such as electricity and light to reduce energy consumption and production costs. BRIEF DESCRIPTION OF THE DRAWINGS
[0038] Figure 1 is a screenshot of the experimental result data table of Example 2 of the present invention;
[0039] Figure 2 is a screenshot of the experimental result data table of Example 3 of the present invention;
[0040] Figure 3 is a screenshot of the experimental result data table of Example 4 of the present invention;
[0041] Figure 4 is a screenshot of the experimental result data table of Example 5 of the present invention;
[0042] Figure 5 It is a screenshot of the experimental result data table of Example 6 of the present invention. DETAILED DESCRIPTION
[0043] The subject matter described herein will now be discussed with reference to example embodiments. It should be understood that the discussion of these embodiments is only to enable those skilled in the art to better understand and implement the subject matter described herein, and the functions and arrangements of the elements discussed may be changed without departing from the scope of protection of the contents of this specification. Each example may omit, replace or add various processes or components as needed. In addition, the features described relative to some examples may also be combined in other examples.
[0044] Example 1
[0045] In this embodiment, a production process of selenium-enriched red yeast rice vinegar is proposed, comprising the following steps:
[0046] S1: Raw material preparation;
[0047] The glutinous rice is washed and soaked, and highly active red yeast rice is selected; and microcapsule selenium is prepared;
[0048] in:
[0049] Microcapsule selenium is a microcapsule containing selenium compounds, and its preparation process is as follows:
[0050] S11: preparing the selenium compound into a uniform solution;
[0051] S12: mixing the selenium solution with the selected wall material and forming a uniform emulsion through a high shear emulsification device;
[0052] S13: Promoting the wall material to form a stable capsule structure through chemical methods (such as cross-linking agents) to obtain microcapsule selenium.
[0053] The selenium compound is sodium selenite or an organic selenium compound. In this embodiment, the selenium compound is sodium selenite.
[0054] The wall materials of microcapsules include gelatin, gum arabic, and hydroxypropyl methylcellulose.
[0055] S2: electro-induced enzymatic hydrolysis pretreatment;
[0056] adding appropriate amounts of cellulase and amylase to the soaked rice grains, and applying a low-frequency electric field to enhance the efficiency of the enzymes on the rice grains;
[0057] The electric field strength can be 1 or 2 or 3 or 4 or 5 kV / m, and the frequency is 10 or 30 or 50 or 70 or 100 Hz. In the present embodiment, the electric field strength is 3 kV / m, and the frequency is 50 Hz.
[0058] The addition amount of cellulase and amylase was 0.1% of the dry weight of rice grains respectively.
[0059] The electric field mode is or pulse.
[0060] The parameters of the electric field pulse mode are: pulse width 3 seconds, period 10 seconds.
[0061] S3: microencapsulated selenium controlled release;
[0062] After electro-induced enzymatic hydrolysis, the rice and enzymatic hydrolysis products are transferred to a fermentation tank to adjust the pH and temperature to allow the microcapsules to release selenium; regular stirring is performed to ensure that the microcapsules are effectively released and evenly distributed.
[0063] S4: synergistic photochemical fermentation;
[0064] A light source system with adjustable wavelength was installed in the fermenter to induce the production of antioxidant products by illumination. The illumination parameters of the light source system were: red light (660 nm) at a light period of 12 / 12 hr and a light intensity of 150 μmol / m 2 / s.
[0065] S5: Aging and packaging;
[0066] After fermentation is completed, the wine is transferred to the storage container for 1-3 months. The nutritional content and flavor are regularly analyzed throughout the aging process. After quality inspection, standardized filling is carried out to ensure that it is sealed and well packaged.
[0067] Example 2
[0068] This example experimentally determines the optimal electric field parameters (intensity and frequency) for electrically induced enzymatic hydrolysis to maximize enzyme activity while avoiding physical damage to rice grains.
[0069] 1. Experimental Materials and Equipment
[0070] 200 grams of rice, cellulase and amylase.
[0071] Electric field generator with adjustable frequency and voltage.
[0072] pH meter, acid resistance meter, enzyme activity detection reagent.
[0073] 2. Experimental Procedure
[0074] Preparation of rice grain samples: Soak the rice grains for 4 hours, take them out and drain them for later use.
[0075] Enzyme solution preparation: Prepare cellulase and amylase solutions with a concentration of 0.1% (w / v).
[0076] Experimental groups: Different electric field strength and frequency parameters were set for each group, with a total of 9 groups (3 strengths × 3 frequencies).
[0077] Applied electric field:
[0078] The rice grains are placed in an electric field device and a set electric field strength and frequency are applied.
[0079] At the same time, add enzyme solution and maintain a constant temperature of 37°C.
[0080] The treatment time for each group was 10 minutes.
[0081] 4. Observation and recording:
[0082] After the process is completed, samples are taken for analysis to evaluate the enzymatic hydrolysis effect and the state of the rice grains.
[0083] The integrity and enzyme activity of rice grains in each group were recorded.
[0084] 5. Experimental results, see attached Figure 1 Table 1 in .
[0085] 6. Discussion of Results
[0086] Optimal parameter selection: Experiments show that when the electric field strength is 3kV / m and the frequency is 50Hz, the enzymatic hydrolysis efficiency reaches 70%, and the rice grain breakage rate is still within an acceptable range.
[0087] Balance between enzymatic hydrolysis efficiency and rice grain breakage: At an intensity of 5 kV / m, the breakage rate increased significantly, although the enzymatic hydrolysis efficiency was the highest.
[0088] Conclusion: 3 kV / m and 50 Hz were selected as the optimal parameters for electro-induced enzymatic hydrolysis to maintain the integrity of rice grains while enhancing enzyme activity.
[0089] Example 3
[0090] This example, based on Example 2, explores the best mode of electric field treatment (continuous or pulsed) to enhance the enzymatic hydrolysis efficiency and control the rice grain breakage rate.
[0091] 1. Experimental Materials and Equipment
[0092] 200 grams of rice, cellulase and amylase.
[0093] Electric field generator, supports continuous and pulse mode switching.
[0094] pH meter, acid resistance meter, enzyme activity detection reagent.
[0095] 2. Experimental Procedure
[0096] Preparation of rice grain samples: As in the previous experiment, soak the rice grains for 4 hours, take them out and drain them for later use.
[0097] Enzyme solution preparation: Prepare cellulase and amylase solutions with a concentration of 0.1% (w / v).
[0098] Experimental groups:
[0099] The electric field strength was fixed at 3 kV / m and the frequency was 50 Hz (optimal parameters).
[0100] Two electric field modes were set: continuous mode and pulse mode (the pulse interval was set to 5 seconds).
[0101] Applied electric field:
[0102] The rice grains were placed in an electric field device and applied in continuous and pulse modes, respectively.
[0103] At the same time, add enzyme solution and maintain a constant temperature of 37°C.
[0104] The treatment time for each group was 10 minutes.
[0105] 3. Observation and recording:
[0106] After the process is completed, samples are taken for analysis to evaluate the enzymatic hydrolysis effect and the state of the rice grains.
[0107] The integrity of rice grains and enzyme activity were recorded in each mode.
[0108] 4. Experimental results, see attached Figure 2 Table 2 in .
[0109] 5. Discussion of results
[0110] Enzyme hydrolysis efficiency: The pulse mode was slightly higher than the continuous mode, with an increase of about 4%, which indicated that the pulsed electric field may provide a more optimized electrical stimulation and effectively activate the enzyme activity.
[0111] Rice grain breakage: The breakage rate was slightly lower in the pulse mode, suggesting that intermittent electrical stimulation helps maintain the structural integrity of the rice grains.
[0112] Enzyme activity enhancement ratio: The pulse mode is more efficient and shows a more obvious advantage in enhancing enzyme activity, which may be due to the fact that the pulsed electric field provides a short-term working condition that is more suitable for enzyme action.
[0113] Example 4
[0114] Based on Example 3, this example determines the optimal pulse width and period in the pulsed electric field mode to maximize the enzymatic hydrolysis efficiency and maintain the integrity of the rice grains.
[0115] 1. Experimental Materials and Equipment
[0116] The materials are the same as before: rice, cellulase, and amylase.
[0117] The electric field generator has an adjustable function and supports setting the pulse width and period.
[0118] pH meter, acid resistance meter, enzyme activity detection reagent.
[0119] 2. Experimental Procedure
[0120] Preparation of rice grain samples: Soak the rice grains for 4 hours, take them out and drain them for later use.
[0121] Enzyme solution preparation: Prepare cellulase and amylase solutions with a concentration of 0.1% (w / v).
[0122] Experimental groups: Under the condition of fixed electric field strength of 3kV / m and frequency of 50Hz, the pulse width and period were adjusted.
[0123] Pulse width test: set to 3 levels (1s, 3s, 5s).
[0124] Pulse period test: Combined with width to form short (6s), medium (10s), and long (15s) periods.
[0125] Applied electric field:
[0126] The pulse parameters of each combination were applied, the enzymatic hydrolysis time was 10 minutes, and the temperature was controlled at 37°C.
[0127] 4. Experimental results, see attached Figure 3 Table 3 in .
[0128] 5. Discussion of results
[0129] Optimum pulse width and period:
[0130] When the pulse width was 3 s and the cycle was 10 s, the enzymatic hydrolysis efficiency reached the highest level (80%) and the rice grain breakage rate remained at a low level (6%).
[0131] When the width increased to 5 s, although the rice grain breakage rate increased slightly (to the 10 s period), the enzymatic hydrolysis efficiency did not increase significantly, indicating possible structural damage.
[0132] The overall breakage rate is higher in short cycles (6s), and it is recommended to control the pulse downlink time to reduce the rejection behavior.
[0133] in conclusion
[0134] Recommended parameter selection: Pulse width of 3 seconds and cycle of 10 seconds are the best, which optimizes the enzymatic hydrolysis efficiency while limiting the degradation and damage of rice grains, and is suitable for use under actual production constraints.
[0135] Example 5
[0136] This example is used to determine the best combination of wavelength, illumination period and intensity in synergistic photochemical fermentation to optimize microbial metabolic activity and target product production.
[0137] 1. Experimental Materials and Equipment
[0138] Fermentation tank, Monascus strain, rice substrate.
[0139] Light source control system, light intensity meter.
[0140] HPLC or GC was used to analyze the antioxidant products.
[0141] 2. Experimental Procedure
[0142] Prepare fermentation medium: standardize the ratio of fermentation rice substrate to Monascus strains.
[0143] Experimental groups:
[0144] Wavelength test: set blue light (450nm), red light (660nm), and far red light (730nm).
[0145] Irradiation period: Each wavelength can be set with short (8 / 16hr), medium (12 / 12hr), and long (16 / 8hr) cycles.
[0146] Light intensity test: gradually from 50μmol / m 2 / s increased to 200 μmol / m 2 / s.
[0147] Apply lighting:
[0148] Various combinations of lighting parameters, constant temperature and pH environment were applied in the fermenter.
[0149] The specific microbial growth (OD value) and product accumulation (antioxidant product concentration) were recorded for each experiment.
[0150] Observe and record:
[0151] Take samples regularly to analyze product formation and microbial status.
[0152] Record lighting settings and generated effects.
[0153] 4. Experimental results, see attached Figure 4 Table 4 in .
[0154] 5. Discussion of results
[0155] Optimal lighting parameters: red light (660 nm) at 12 / 12 hr light period, light intensity 150 μmol / m 2 / s, the highest microbial growth and antioxidant product production were obtained.
[0156] Analysis of light effects: Blue light inhibits microorganisms when set too strong, and far-red light is not as effective as red light.
[0157] Metabolic activation: Stimulation with specific wavelengths and time periods can activate the biosynthesis of target metabolites.
[0158] in conclusion
[0159] The red light with wavelength of 660nm, light period of 12 / 12hr, and light intensity of 150μmol / m 2 / s is the best parameter combination, with optimal metabolic output efficiency and maintaining stable microbial activity.
[0160] Example 6
[0161] This example is used to verify the role of various parameters in the production process of selenium-enriched red yeast rice vinegar in Example 1 and the effect of improving product quality. The synergistic effect of electro-induced enzymatic hydrolysis, microcapsule selenium release and synergistic photochemical fermentation is specifically evaluated.
[0162] 1. Experimental Design
[0163] Group settings:
[0164] Blank group (Control): only traditional enzymatic hydrolysis and fermentation were used, without electric field, microencapsulated selenium and photochemical stimulation.
[0165] Single technology group: tested electro-induced enzymatic hydrolysis (electric field 3 kV / m, 50 Hz, pulse 3s / 10s), microencapsulated selenium, photochemical fermentation (660nm, 12 / 12hr, 150μmol / m 2 / s).
[0166] Dual-technique group: a combination of two technical means.
[0167] Three technical groups: Comprehensive application of three technical means, using their respective optimal parameters.
[0168] Sample preparation:
[0169] The same batch of rice and Monascus species were used as substrates.
[0170] The same concentration of enzyme was added to each group and fermentation was carried out in a fermentation tank.
[0171] Evaluation indicators:
[0172] Enzymatic efficiency (amount of simple sugars released).
[0173] Selenium content (bioavailability analysis).
[0174] Antioxidant products (key components determined by HPLC).
[0175] Rice vinegar flavor (sensory evaluation).
[0176] 2. Experimental Procedure
[0177] Blank group processing:
[0178] After the enzyme is added, it is left to ferment at a constant temperature without any additional physical or chemical stimulation.
[0179] Electro-induced enzymatic hydrolysis group:
[0180] An electric field of 3 kV / m, 50 Hz, pulse width 3 s, and period 10 s was applied during the enzymatic hydrolysis stage.
[0181] Microencapsulated selenium group:
[0182] Add pre-treated microencapsulated selenium for controlled release.
[0183] Photochemical fermentation group:
[0184] During the fermentation process, the set parameters of illumination (660 nm, 12 hr illumination, 150 μmol / m2 / s).
[0185] Double technology group combination:
[0186] Pair any two techniques and apply them only in the corresponding phase.
[0187] Three technical groups deal with:
[0188] All best parameter techniques are applied throughout.
[0189] Duration of the experiment:
[0190] The fermentation completion time was 2 weeks for each group, and various evaluation indicators were combined.
[0191] 3. Experimental results, see attached Figure 5 Table 5 in .
[0192] 4. Results Analysis
[0193] Advantages of individual technologies: Each individual technology provides some performance improvements, especially photochemical technology, which is significant in increasing the content of antioxidant products.
[0194] Dual optimization: The technology combination is reflected in the significant improvement of enzymatic efficiency and antioxidant content, especially under the combination of electric field and photochemistry.
[0195] Synergistic effect of three technologies: The application of the three technology groups under optimal parameters increased all performance indicators, especially selenium bioavailability and flavor improvement.
[0196] 5. Conclusion
[0197] The experiment verified that the synergistic effect of the three technical means not only enhanced the enzymatic hydrolysis and nutrient release capabilities, but also significantly improved product quality.
[0198] The above describes an embodiment of the present embodiment, but the present embodiment is not limited to the above-mentioned specific implementation methods. The above-mentioned specific implementation methods are merely illustrative and not restrictive. Under the guidance of the present embodiment, ordinary technicians in this field can also make many forms, all of which are protected by the present embodiment.
Claims
1. A production process for selenium-enriched red yeast rice vinegar, characterized in that: The steps include: S1: Raw material preparation; The glutinous rice is washed and soaked, and highly active red yeast rice is selected; and microcapsule selenium is prepared; S2: electro-induced enzymatic hydrolysis pretreatment; adding appropriate amounts of cellulase and amylase to the soaked rice grains, and applying a low-frequency electric field to enhance the efficiency of the enzymes on the rice grains; S3: microencapsulated selenium controlled release; After electro-induced enzymatic hydrolysis, the rice and enzymatic hydrolysis products are transferred to a fermentation tank to adjust the pH and temperature so that the microcapsules release selenium; S4: synergistic photochemical fermentation; A light source system with adjustable wavelength is installed in the fermentation tank to induce the production of antioxidant products by light; S5: Aging and packaging; After fermentation is completed, the wine is transferred to the storage container for 1-3 months. The nutritional content and flavor are regularly analyzed throughout the aging process. After quality inspection, standardized filling is carried out to ensure that it is sealed and well packaged.
2. A selenium-enriched red yeast rice vinegar production process according to claim 1, characterized in that: In step S1, the microcapsule selenium is a microcapsule containing a selenium compound, and the preparation process is as follows: S11: preparing the selenium compound into a uniform solution; S12: mixing the selenium solution with the selected wall material and forming a uniform emulsion through a high shear emulsification device; S13: Through chemical methods, the wall material is promoted to form a stable capsule structure, so as to obtain microcapsule selenium.
3. A selenium-enriched red yeast rice vinegar production process according to claim 2, characterized in that, The selenium compound is sodium selenite or an organic selenium compound.
4. A selenium-enriched red yeast rice vinegar production process according to claim 2, characterized in that: The wall materials of microcapsules include gelatin, gum arabic, and hydroxypropyl methylcellulose.
5. A selenium-enriched red yeast rice vinegar production process according to claim 1, characterized in that: In step S2, the electric field strength is 1-5 kV / m and the frequency is 10-100 Hz.
6. A selenium-enriched red yeast rice vinegar production process according to claim 5, characterized in that: The electric field strength is 3kV / m and the frequency is 50Hz.
7. A selenium-enriched red yeast rice vinegar production process according to claim 1, characterized in that: In step S2, the added amount of cellulase and amylase is 0.1% of the dry weight of rice grains respectively.
8. A selenium-enriched red yeast rice vinegar production process according to claim 5, characterized in that: The electric field mode is or pulse.
9. A selenium-enriched red yeast rice vinegar production process according to claim 8, characterized in that: The parameters of the electric field pulse mode are: pulse width 3 seconds, period 10 seconds.
10. A selenium-enriched red yeast rice vinegar production process according to claim 1, characterized in that: In step S3, stirring is performed periodically to ensure that the microcapsules are effectively released and evenly distributed.