Fermentation technology based on highland barley monascus purpureus and application of fermentation technology in lipid-lowering and sugar-lowering medicine

Abstract

The invention relates to the technical field of microbial fermentation, and discloses a fermentation process based on highland barley monascus purpureus and application of the fermentation process in lipid-lowering and blood-glucose-lowering drugs, and the fermentation process comprises the following steps: step 1, pretreating highland barley; 2, preparing seeds; step 3, inoculating to highland barley; step 4, culturing and fermenting; step 5, accelerated cultivation; and step 6, ending fermentation. In the processes of cleaning highland barley, optimizing moisture and adding necessary nutrient elements, the growth and activity of the strain are ensured, and meanwhile, the optimal termination opportunity is judged by monitoring the color and the pH value in the fermentation process. By means of the series of steps, the content of active ingredients in the monascus is increased, impurities are effectively removed, the monascus and attachments can be safely and effectively suitable for medicine development, and the beneficial effect that the monascus and the attachments can be used as medicine together is achieved.

Description

Technical Field

[0001] The invention relates to the technical field of microbial fermentation, in particular to a fermentation process based on highland barley Monascus and application thereof in lipid-lowering and blood sugar-lowering drugs. Background Art

[0002] During the fermentation process of red yeast rice, a variety of functional secondary metabolites such as red yeast pigment, γ-aminobutyric acid (GABA), lovastatin, etc. are produced. As a natural food pigment, red yeast pigment has unparalleled advantages over other pigments and is widely used in the food industry around the world. In addition, red yeast pigment also has a variety of physiological functions such as anti-cancer, anti-mutagenic, antibacterial, anti-inflammatory and cholesterol level regulating activities. γ-aminobutyric acid is an important class of non-protein amino acids and an effective antihypertensive component in red yeast rice metabolites. It is an important neurotransmitter in the central nervous system, which has the functions of lowering blood pressure, anti-anxiety, anti-depression, improving sleep and improving memory, and also has a regulatory effect on the reproductive system. Lovastatin is the main active ingredient of Western medicine (such as lovastatin capsules and lovastatin tablets) for lowering blood lipids, and red yeast rice also contains lovastatin. Red yeast rice as a raw material is also widely used in medical clinics in terms of lowering blood lipids, such as Xuezhikang and Zhibituo. It is these physiologically active substances with special effects that give red yeast rice multiple functions, making it have extremely high commercial value and broad development prospects.

[0003] However, currently Monascus is only cultivated alone, and then the mold is prepared, and it is not possible to use the mold and its attachments as medicine together, and to use the attachments of the mold at the same time to enhance the lipid-lowering and blood sugar-lowering effects. Summary of the invention

[0004] Technical issues solved:

[0005] In view of the deficiencies of the prior art, the present invention provides a fermentation process based on highland barley and Monascus and its application in lipid-lowering and blood sugar-lowering drugs, which has the advantages of being able to combine Monascus and its attachments into medicine, and utilizing highland barley and Monascus to cooperate with each other to enhance its lipid-lowering and blood sugar-lowering effects, thereby solving the problems of the above-mentioned technologies. Technical solution:

[0006] To achieve the above object, the present invention provides the following technical solution: a fermentation process based on highland barley Monascus, the fermentation process comprising the following steps:

[0007] Step 1: pre-treatment of highland barley: wash highland barley, remove impurities and dust, place highland barley in a well-ventilated place, and dry naturally until the moisture content is between 10% and 15%;

[0008] Step 2: Prepare seeds: Prepare seed culture medium: Select a culture medium suitable for the growth of Monascus, including potato dextrose agar, inoculate Monascus species onto the culture medium, and culture until the hyphae cover the entire surface;

[0009] Step 3, inoculating into highland barley: scrape the mycelium on the seed culture medium, mix it evenly with the highland barley, put the mixed mycelium and highland barley into a fermentation container, and control the inoculation amount of the strain to be 1%-5% of the total weight;

[0010] Step 4: Cultivation and fermentation: Place the fermentation container in a thermostat or temperature controller, set the temperature between 25°C and 30°C, control the relative humidity of the fermentation environment to 60% to 80%, and open the container every 3h to 4h for ventilation;

[0011] Step 5, accelerating the cultivation: adding ammonium salt, zinc, manganese, magnesium and calcium into the fermentation container, wherein the amount of ammonium salt added is 1-3 g / L, the amount of zinc added is 0.005-0.02 g / L, the amount of manganese added is 0.005-0.02 g / L, the amount of magnesium added is 0.005-0.02 g / L and the amount of calcium added is 0.005-0.02 g / L;

[0012] Step 6, end fermentation: When the highland barley reaches a dark red or purple color and the pH value drops to 4.0-5.0, the fermentation is terminated and the highland barley is collected.

[0013] Preferably, the step 1 further comprises sterilizing the highland barley, and the sterilization step is:

[0014] S1.1. Prepare cleaned highland barley, ensure that its surface is clean, and evenly spread the highland barley on a horizontal plane, such as a special drying tray or a flat tray, to ensure that the arrangement of the highland barley does not overlap, so as to facilitate uniform irradiation of ultraviolet rays;

[0015] S1.2, use UV-C ultraviolet lamp for irradiation, the wavelength is 254 nanometers;

[0016] S1.3. Place the UV lamp about 30-50 cm away from the surface of highland barley and irradiate for 15-30 minutes.

[0017] Preferably, the highland barley is naturally dried to a moisture content of 10%.

[0018] Preferably, the specific steps of washing highland barley in step 1 are:

[0019] S2.1, put the pretreated highland barley into the airflow cleaning machine, run the equipment, and blow off the dust and light impurities on the surface of the highland barley through the airflow. The running time is 1-2 minutes, which depends on the amount of highland barley and the actual performance of the equipment;

[0020] S2.2, put the washed highland barley into the washing machine, set the appropriate water flow and spray pressure: 0.2-0.5MPa;

[0021] S2.3. Set the running time to 3-5 minutes to ensure that the barley is fully covered with water and impurities and dust are effectively washed away.

[0022] Preferably, the specific steps of preparing the culture medium are:

[0023] S3.1. Prepare potato supplies: Take 200 grams of potatoes, chop them and put them into 1000 ml of water, boil them for 20 minutes, and extract the starch. After removing the potato debris, obtain the potato extract, add 20 grams of glucose to the potato extract, and mix well;

[0024] S3.2. Add agar: Dissolve 15 g agar in 1 / 3 distilled water, add to the potato extract and mix thoroughly.

[0025] S3.3, Sterilization: Pour the mixture into appropriate culture bottles or culture dishes, cover tightly, and sterilize at 121℃ for 15-20 minutes: autoclave;

[0026] S3.4, inoculation medium: cool the sterilized potato dextrose agar medium to about 40°C, use a sterile inoculation loop or a sterile syringe to take out the strain from the culture of Monascus; inoculate the strain evenly on the surface of the medium, using a spot sowing method to place the strain at different locations;

[0027] S3.5. Covering: Gently shake or rotate the inoculated culture medium to ensure that the bacteria are evenly distributed; then cover it with the lid of the culture dish or seal the bottle mouth.

[0028] Preferably, the calculation of the culture and fermentation in step 4 is:

[0029] T: temperature (℃), 25≤T≤30;

[0030] H: relative humidity (\%), 60≤H≤80;

[0031] τ: ventilation time interval (hours), τ∈[3,4];

[0032] Where: temperature T, relative humidity H and ventilation time interval τ.

[0033] Preferably, the calculation of the ammonia salt in the accelerated cultivation in step 5 is:

[0034] C 氨盐 :1g / L≤C 氨盐 ≤3g / L

[0035] Where: C 氨盐 Indicates the concentration of ammonium salt in g / L, ranging from 1 to 3 g / L.

[0036] Preferably, the remaining components in the step 5 accelerated cultivation are calculated as:

[0037] C 锌 :0.005g / L≤C 锌 ≤0.02g / L;

[0038] C 锰 :0.005g / L≤C 锰 ≤0.02g / L;

[0039] C 镁 :0.005g / L≤C 镁 ≤0.02g / L;

[0040] C 钙 :0.005g / L≤C 钙 ≤0.02g / L;

[0041] Where: C 锰 It indicates the concentration of manganese in g / L, and its range is 0.005 to 0.02 g / L;

[0042] C 钙 Indicates the concentration of calcium in g / L, ranging from 0.005 to 0.02 g / L;

[0043] C 镁 Indicates the concentration of magnesium in g / L, ranging from 0.005 to 0.02 g / L;

[0044] C 锌 It indicates the concentration of zinc in g / L, and its range is 0.005 to 0.02 g / L.

[0045] Preferably, the calculation of step six is ​​as follows: end fermentation condition: color = dark red or purple red and 4.0≤pH≤5.0.

[0046] A fermentation process based on highland barley Monascus and its application in lipid-lowering and blood sugar-lowering drugs, wherein the highland barley Monascus is directly used in the lipid-lowering and blood sugar-lowering drugs.

[0047] Compared with the prior art, the present invention provides a fermentation process based on highland barley Monascus and its application in lipid-lowering and blood sugar-lowering drugs, which has the following beneficial effects:

[0048] 1. The present invention realizes the effective output of Monascus and its metabolites through the pretreatment of highland barley, the cultivation and inoculation of strains, and the precise fermentation condition control by the Monascus fermentation process. In the process of cleaning highland barley, optimizing moisture, and adding necessary nutrients, the growth and activity of strains are ensured, and the best termination time is judged by monitoring the color and pH value of the fermentation process. This series of steps not only improves the content of active ingredients in Monascus, but also effectively removes impurities, so that Monascus and attachments can be safely and effectively applied to drug development, achieving the beneficial effect of being able to use Monascus and attachments as medicines.

[0049] 2. The present invention can significantly increase the content of active substances such as monacolin K, GABA and organic acids by fermenting on highland barley with Monascus, and these substances synergize with the nutrients of highland barley itself to enhance the overall lipid-lowering and blood sugar-lowering effect and improve the utilization rate of highland barley components: the enzymes produced by Monascus during the fermentation process decompose the macromolecular substances in highland barley, such as starch and protein, making it easier for the human body to digest and absorb, and the fermentation also decomposes the anti-nutritional factors in highland barley: phytic acid, improves the bioavailability of minerals and vitamins, and produces new active ingredients: during the fermentation process, the interaction between Monascus and highland barley produces new biologically active substances, which have stronger lipid-lowering and blood sugar-lowering effects. For example, some fermentation products have antioxidant and anti-inflammatory effects, which help to improve metabolic syndrome, and achieve the beneficial effect of using highland barley and Monascus to cooperate with each other to enhance its lipid-lowering and blood sugar-lowering effects. BRIEF DESCRIPTION OF THE DRAWINGS

[0050] Figure 1 Schematic diagram of the method of the present invention. DETAILED DESCRIPTION

[0051] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0052] See also Figure 1 , a fermentation process based on highland barley Monascus, the fermentation process comprises the following steps:

[0053] Step 1: pre-treatment of highland barley: wash highland barley, remove impurities and dust, place highland barley in a well-ventilated place, and dry naturally until the moisture content is between 10% and 15%;

[0054] Step 2: Prepare seeds: Prepare seed culture medium: Select a culture medium suitable for the growth of Monascus, including potato dextrose agar, inoculate Monascus species onto the culture medium, and culture until the hyphae cover the entire surface;

[0055] Step 3, inoculating into highland barley: scrape the mycelium on the seed culture medium, mix it evenly with the highland barley, put the mixed mycelium and highland barley into a fermentation container, and control the inoculation amount of the strain to be 1%-5% of the total weight;

[0056] Step 4: Cultivation and fermentation: Place the fermentation container in a thermostat or temperature controller, set the temperature between 25°C and 30°C, control the relative humidity of the fermentation environment to 60% to 80%, and open the container every 3h to 4h for ventilation;

[0057] Step 5, accelerating the cultivation: adding ammonium salt, zinc, manganese, magnesium and calcium into the fermentation container, wherein the amount of ammonium salt added is 1-3 g / L, the amount of zinc added is 0.005-0.02 g / L, the amount of manganese added is 0.005-0.02 g / L, the amount of magnesium added is 0.005-0.02 g / L and the amount of calcium added is 0.005-0.02 g / L;

[0058] Step 6, end fermentation: When the highland barley reaches a dark red or purple color and the pH value drops to 4.0-5.0, the fermentation is terminated and the highland barley is collected.

[0059] During the fermentation process of highland barley with Monascus koji, the lipid-lowering effect is mainly achieved through the following ingredients:

[0060] Lovastatin

[0061] Mechanism of Action: Lovastatin is a statin that inhibits HMG-CoA reductase, the key rate-limiting enzyme in cholesterol biosynthesis.

[0062] By inhibiting this enzyme, lovastatin can significantly reduce the synthesis of cholesterol in the body.

[0063] Effect: Lovastatin can lower low-density lipoprotein cholesterol (LDL-C) and increase high-density lipoprotein cholesterol (HDL-C), thereby reducing the risk of cardiovascular disease.

[0064] Gamma-Aminobutyric Acid (GABA)

[0065] Mechanism of action: GABA is a natural amino acid that can lower serum cholesterol levels by inhibiting cholesterol synthesis in hepatocytes.

[0066] Effect: GABA helps regulate blood lipid levels and reduce total cholesterol (TC) and triglycerides (TG).

[0067] Hypoglycemic effect

[0068] During the fermentation process of highland barley with Monascus koji, the following ingredients are mainly used to achieve the effect of lowering blood sugar:

[0069] Monacolin K

[0070] Mechanism of action: Monacolin K is one of the metabolites of Monascus, which has a certain hypoglycemic effect. It lowers blood sugar levels by regulating insulin secretion and improving insulin sensitivity.

[0071] Effects: Monacolin K helps lower blood sugar levels and improves blood sugar control.

[0072] Gamma-Aminobutyric Acid (GABA)

[0073] Mechanism of action: GABA can inhibit the secretion of glucagon and promote the release of insulin, thereby lowering blood sugar levels.

[0074] Effect: GABA helps regulate blood sugar levels and improves blood sugar control in people with diabetes.

[0075] The fermentation process of Monascus produces some flavonoids, which have antioxidant and anti-inflammatory effects and help improve insulin resistance and lower blood sugar levels.

[0076] Peptides: Peptides produced during the fermentation process have insulin-like activity, which can promote the uptake and utilization of glucose, thereby lowering blood sugar levels.

[0077] Specifically, step one also includes sterilizing highland barley, and the sterilization steps are:

[0078] S1.1. Prepare cleaned highland barley, ensure that its surface is clean, and evenly spread the highland barley on a horizontal plane, such as a special drying tray or a flat tray, to ensure that the arrangement of the highland barley does not overlap, so as to facilitate uniform irradiation of ultraviolet rays;

[0079] S1.2, use UV-C ultraviolet lamp for irradiation, the wavelength is 254 nanometers;

[0080] S1.3. Place the UV lamp about 30-50 cm away from the surface of highland barley and irradiate for 15-30 minutes.

[0081] Specifically, the highland barley is naturally dried until the moisture content is 10%.

[0082] Specifically, the specific steps of washing highland barley in step 1 are:

[0083] S2.1, put the pretreated highland barley into the airflow cleaning machine, run the equipment, and blow off the dust and light impurities on the surface of the highland barley through the airflow. The running time is 1-2 minutes, which depends on the amount of highland barley and the actual performance of the equipment;

[0084] S2.2, put the washed highland barley into the washing machine, set the appropriate water flow and spray pressure: 0.2-0.5MPa;

[0085] S2.3. Set the running time to 3-5 minutes to ensure that the barley is fully covered with water and impurities and dust are effectively washed away.

[0086] Specifically, the specific steps for preparing the culture medium are:

[0087] S3.1. Prepare potato supplies: Take 200 grams of potatoes, chop them and put them into 1000 ml of water, boil them for 20 minutes, and extract the starch. After removing the potato debris, obtain the potato extract, add 20 grams of glucose to the potato extract, and mix well;

[0088] S3.2. Add agar: Dissolve 15 g agar in 1 / 3 distilled water, add to the potato extract and mix thoroughly.

[0089] S3.3, Sterilization: Pour the mixture into appropriate culture bottles or culture dishes, cover tightly, and sterilize at 121℃ for 15-20 minutes: autoclave;

[0090] S3.4, inoculation medium: cool the sterilized potato dextrose agar medium to about 40°C, use a sterile inoculation loop or a sterile syringe to take out the strain from the culture of Monascus; inoculate the strain evenly on the surface of the medium, using a spot sowing method to place the strain at different locations;

[0091] S3.5. Covering: Gently shake or rotate the inoculated culture medium to ensure that the bacteria are evenly distributed; then cover it with the lid of the culture dish or seal the bottle mouth.

[0092] Specifically, the calculation of the culture and fermentation in step 4 is:

[0093] T: temperature (℃), 25≤T≤30;

[0094] H: relative humidity (\%), 60≤H≤80;

[0095] τ: ventilation time interval (hours), τ∈[3,4];

[0096] Where: temperature T, relative humidity H and ventilation time interval τ.

[0097] Specifically, the calculation of ammonia salt in the accelerated cultivation in step 5 is:

[0098] C 氨盐 :1g / L≤C 氨盐 ≤3g / L

[0099] Where: C 氨盐 Indicates the concentration of ammonium salt in g / L, ranging from 1 to 3 g / L.

[0100] Specifically, the remaining components in step 5 accelerated cultivation are calculated as:

[0101] C 锌 :0.005g / L≤C 锌 ≤0.02g / L;

[0102] C 锰 :0.005g / L≤C 锰 ≤0.02g / L;

[0103] C 镁 :0.005g / L≤C 镁 ≤0.02g / L;

[0104] C 钙 :0.005g / L≤C 钙 ≤0.02g / L;

[0105] Where: C 锰 It indicates the concentration of manganese in g / L, and its range is 0.005 to 0.02 g / L;

[0106] C 钙 Indicates the concentration of calcium in g / L, ranging from 0.005 to 0.02 g / L;

[0107] C 镁 Indicates the concentration of magnesium in g / L, ranging from 0.005 to 0.02 g / L;

[0108] C 锌 It indicates the concentration of zinc in g / L, and its range is 0.005 to 0.02 g / L.

[0109] Specifically, step six is ​​calculated as follows: End fermentation conditions: color = dark red or purple red and 4.0≤pH≤5.0.

[0110] A fermentation process based on highland barley Monascus and its application in lipid-lowering and hypoglycemic drugs, wherein highland barley Monascus is directly used in lipid-lowering and hypoglycemic drugs.

[0111] Monascus produces a variety of bioactive substances during the fermentation process, including monacolin K, γ-aminobutyric acid (GABA), and a variety of organic acids. These substances have significant biological activity in lowering blood lipids and blood sugars:

[0112] Monacolin K: It is an inhibitor of HMG-CoA reductase, which can effectively inhibit the synthesis of cholesterol and thus lower blood lipid levels.

[0113] Gamma-aminobutyric acid (GABA): It has the effect of lowering blood pressure and improving insulin sensitivity, which helps regulate blood sugar levels.

[0114] Organic acids: such as succinic acid and lactic acid, can improve the intestinal environment and indirectly affect the metabolism of lipids and carbohydrates.

[0115] As a cereal rich in dietary fiber, β-glucan, protein, vitamins and minerals, highland barley has certain lipid-lowering and blood sugar-lowering functions:

[0116] Beta-Glucan: A soluble fiber that can lower cholesterol and regulate blood sugar levels.

[0117] Dietary fiber: helps increase satiety and slows down the absorption of carbohydrates, thereby stabilizing blood sugar levels.

[0118] Resistant starch: It can resist breakdown by digestive enzymes and plays a role similar to dietary fiber, helping to improve insulin sensitivity.

[0119] During the fermentation process, Monascus uses the nutrients in highland barley to grow and metabolize, while producing a variety of beneficial metabolites. This interaction enhances the lipid-lowering and blood sugar-lowering effects in the following ways:

[0120] Increase the content of active substances: Monascus fermentation on highland barley can significantly increase the content of active substances such as monacolin K, GABA and organic acids. These substances work synergistically with the nutrients of highland barley itself to enhance the overall lipid-lowering and blood sugar-lowering effects.

[0121] Improve the utilization of highland barley nutrients: The fermentation process breaks down the macromolecules in highland barley, such as starch and protein, making them easier for the human body to digest and absorb. For example, the enzymes produced during the fermentation process break down the anti-nutritional factors in highland barley, such as phytic acid, thereby improving the bioavailability of minerals and vitamins.

[0122] Producing new active ingredients: During the fermentation process, the interaction between Monascus and highland barley produces new bioactive substances that have stronger lipid-lowering and blood sugar-lowering effects. For example, some fermentation products have antioxidant and anti-inflammatory effects, which help improve metabolic syndrome.

[0123] During the accelerated cultivation stage, nutrients such as ammonium salts, zinc, manganese, magnesium and calcium were added. These elements not only promoted the growth and metabolism of Monascus, but also directly or indirectly participated in the metabolism of lipids and sugars:

[0124] Zinc: Participates in the secretion and action of insulin and helps regulate blood sugar levels.

[0125] Manganese: It is a cofactor of many enzymes and is involved in the metabolism of lipids and carbohydrates.

[0126] Magnesium: Helps improve insulin sensitivity and regulate blood sugar levels.

[0127] Calcium: Participates in fat metabolism and helps lower cholesterol levels.

[0128] By optimizing fermentation conditions such as temperature, humidity and aeration time, we ensure that Monascus grows and metabolizes in the best state, thereby maximizing the production of beneficial metabolites and enhancing the lipid-lowering and blood sugar-lowering effects:

[0129] Temperature control: 25℃-30℃ is the suitable temperature for the growth of Monascus, which helps it produce more active substances.

[0130] Humidity control: 60%-80% relative humidity helps maintain a stable fermentation environment and promotes the growth and metabolism of mycelium.

[0131] Ventilation management: Ventilate every 3-4 hours to ensure adequate oxygen supply and promote the metabolic activity of Monascus.

[0132] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and alterations may be made to the embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A fermentation process based on highland barley Monascus, characterized in that: The fermentation process comprises the following steps: Step 1: pre-treatment of highland barley: wash highland barley, remove impurities and dust, place highland barley in a well-ventilated place, and dry naturally until the moisture content is between 10% and 15%; Step 2: Prepare seeds: Prepare seed culture medium: Select a culture medium suitable for the growth of Monascus, including potato dextrose agar, inoculate Monascus species onto the culture medium, and culture until the hyphae cover the entire surface; Step 3, inoculating into highland barley: scrape the mycelium on the seed culture medium, mix it evenly with the highland barley, put the mixed mycelium and highland barley into a fermentation container, and control the inoculation amount of the strain to be 1%-5% of the total weight; Step 4: Cultivation and fermentation: Place the fermentation container in a thermostat or temperature controller, set the temperature between 25°C and 30°C, control the relative humidity of the fermentation environment to 60% to 80%, and open the container every 3h to 4h for ventilation; Step 5, accelerating the cultivation: adding ammonium salt, zinc, manganese, magnesium and calcium into the fermentation container, wherein the amount of ammonium salt added is 1-3 g / L, the amount of zinc added is 0.005-0.02 g / L, the amount of manganese added is 0.005-0.02 g / L, the amount of magnesium added is 0.005-0.02 g / L and the amount of calcium added is 0.005-0.02 g / L; Step 6, end fermentation: When the highland barley reaches a dark red or purple color and the pH value drops to 4.0-5.0, the fermentation is terminated and the highland barley is collected.

2. A fermentation process based on highland barley Monascus according to claim 1, characterized in that: The step 1 also includes sterilizing the highland barley, and the sterilization step is: S1.

1. Prepare cleaned highland barley, ensure that its surface is clean, and evenly spread the highland barley on a horizontal plane, such as a special drying tray or a flat tray, to ensure that the arrangement of the highland barley does not overlap, so as to facilitate uniform irradiation of ultraviolet rays; S1.2, use UV-C ultraviolet lamp for irradiation, the wavelength is 254 nanometers; S1.

3. Place the UV lamp about 30-50 cm away from the surface of highland barley and irradiate for 15-30 minutes.

3. A fermentation process based on highland barley Monascus according to claim 1, characterized in that: The highland barley is naturally dried until the moisture content is 10%.

4. A fermentation process based on highland barley Monascus according to claim 1, characterized in that: The specific steps of washing highland barley in step 1 are as follows: S2.1, put the pretreated highland barley into the airflow cleaning machine, run the equipment, and blow off the dust and light impurities on the surface of the highland barley through the airflow. The running time is 1-2 minutes, which depends on the amount of highland barley and the actual performance of the equipment; S2.2, put the washed highland barley into the washing machine, set the appropriate water flow and spray pressure: 0.2-0.5MPa; S2.

3. Set the running time to 3-5 minutes to ensure that the barley is fully covered with water and impurities and dust are effectively washed away.

5. A fermentation process based on highland barley Monascus according to claim 1, characterized in that: The specific steps of preparing the culture medium are: S3.

1. Prepare potato supplies: Take 200 grams of potatoes, chop them and put them into 1000 ml of water, boil them for 20 minutes, and extract the starch. After removing the potato debris, obtain the potato extract, add 20 grams of glucose to the potato extract, and mix well; S3.

2. Add agar: Dissolve 15 g agar in 1 / 3 distilled water, add to the potato extract and mix thoroughly. S3.3, Sterilization: Pour the mixture into appropriate culture bottles or culture dishes, cover tightly, and sterilize at 121℃ for 15-20 minutes: autoclave; S3.4, inoculation medium: cool the sterilized potato dextrose agar medium to about 40°C, use a sterile inoculation loop or a sterile syringe to take out the strain from the culture of Monascus; inoculate the strain evenly on the surface of the medium, using a spot sowing method to place the strain at different locations; S3.

5. Covering: Gently shake or rotate the inoculated culture medium to ensure that the bacteria are evenly distributed; then cover it with the lid of the culture dish or seal the bottle mouth.

6. A fermentation process based on highland barley Monascus according to claim 1, characterized in that: The calculation of the culture and fermentation in step 4 is: T: temperature (℃), 25≤T≤30; H: relative humidity (\%), 60≤H≤80; τ: ventilation time interval (hours), τ∈[3,4]; Where: temperature T, relative humidity H and ventilation time interval τ.

7. A fermentation process based on highland barley Monascus according to claim 1, characterized in that: The calculation of ammonia salt in the accelerated cultivation in step 5 is: C 氨盐 :1g / L≤C 氨盐 ≤3g / L Where: C 氨盐 Indicates the concentration of ammonium salt in g / L, ranging from 1 to 3 g / L.

8. A fermentation process based on highland barley Monascus according to claim 1, characterized in that: The remaining components in the step 5 accelerated cultivation are calculated as follows: C 锌 :0.005g / L≤C 锌 ≤0.02g / L; C 锰 :0.005g / L≤C 锰 ≤0.02g / L; C 镁 :0.005g / L≤C 镁 ≤0.02g / L; C 钙 :0.005g / L≤C 钙 ≤0.02g / L; Where: C 锰 It indicates the concentration of manganese in g / L, and its range is 0.005 to 0.02 g / L; C 钙 Indicates the concentration of calcium in g / L, ranging from 0.005 to 0.02 g / L; C 镁 Indicates the concentration of magnesium in g / L, ranging from 0.005 to 0.02 g / L; C 锌 It indicates the concentration of zinc in g / L, and its range is 0.005 to 0.02 g / L.

9. A fermentation process based on highland barley Monascus according to claim 1, characterized in that: The calculation of step six is ​​as follows: end fermentation condition: color = dark red or purple red and 4.0≤pH≤5.

0.

10. An application of highland barley Monascus in lipid-lowering and blood sugar-lowering drugs, characterized in that: The highland barley Monascus described in claim 1 is directly used in lipid-lowering and blood sugar-lowering drugs.

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