Enzymolysis recycling method of monascus red fermentation waste residues, composition and application of composition

Abstract

The invention discloses a monascus red fermentation waste residue enzymolysis recycling method, a composition and application of the composition, and relates to the field of monascus fermentation waste residue recycling. The invention discloses a method for recycling monascus red fermentation waste residues through enzymolysis. The method comprises the following steps: S1, heat treatment; s2, primary ultrasonic treatment; s3, performing primary enzymolysis; s4, carrying out secondary ultrasonic treatment; s5, carrying out secondary enzymolysis; s6, carrying out inactivation; and S7, purification and separation. Wherein the product 1 with the molecular weight of 3000Da-5000Da, the product 2 with the molecular weight of 1000Da-3000Da and the product 3 with the molecular weight of less than 1000Da are recycled after purification and separation, and can be applied to animal feed according to actual requirements, so that the nutrient absorption and utilization capability of animals on the feed or the immunity is improved, and further, the reutilization of effective components in waste resources is realized; meanwhile, the problem of environmental pollution caused by wastes can be reduced.

Description

Technical Field

[0001] The present application relates to the field of recycling of waste residues from red yeast rice fermentation, and in particular to a method, composition and application thereof for enzymatic hydrolysis and recycling of waste residues from red yeast rice fermentation. Background Art

[0002] As an important natural pigment, Monascus red is widely used in the food industry. However, its production process produces a large amount of fermentation waste residue, which usually contains high concentrations of mycelium and fermentation medium, especially the protein content of which can reach as much as 40%. How to effectively deal with these waste residues has become one of the challenges facing the current industry.

[0003] At present, the commonly used methods in the industry are to perform simple solid-liquid separation on the waste residue or to use chemical extraction to extract useful components in the waste residue. The former results in a high proportion of organic matter remaining in the solid waste and not being fully utilized, while the latter is difficult to promote due to problems such as high cost and low technical maturity. Summary of the invention

[0004] The present application provides a method for enzymatic hydrolysis and reuse of Monascus fermentation waste residue, a composition and its application, and provides a new method for treating Monascus fermentation waste residue.

[0005] In the first aspect, the present application provides a method for enzymatic hydrolysis and recycling of red yeast rice fermentation waste residues using the following technical solution: A method for enzymatic hydrolysis and recycling of red yeast rice fermentation waste residues, comprising the following steps: S1, heat treatment: mixing the waste residue from fermentation of red yeast rice with water and then heat treating the mixture; the weight ratio of the waste residue from fermentation of red yeast rice to water is 1:(5-7); S2, first ultrasound: subjecting the product obtained in S1 to the first ultrasonic vibration treatment; S3, primary enzymolysis: adding enzyme to the product obtained in S2 to carry out the first enzymolysis reaction, the temperature of the first enzymolysis reaction is 65°C-75°C, and the time is 6h-8h; S4, secondary ultrasound: subjecting the product obtained in S3 to a second ultrasonic vibration treatment; S5, secondary enzymolysis: the pH of the product obtained in S4 is adjusted to 9-10, and then alkaline protease is added to carry out a second enzymolysis reaction, the temperature of the second enzymolysis reaction is 40°C-50°C, and the time is 6h-8h; S6, inactivation: inactivating the product obtained in S5; S7, purification and separation: the inactivated product obtained in S6 is centrifuged, the supernatant is taken for microfiltration, and then the filtrate is passed through ultrafiltration membranes with molecular weights of 5000Da, 3000Da and 1000Da in sequence to collect product 1 with a molecular weight of 3000Da-5000Da, product 2 with a molecular weight of 1000Da-3000Da and product 3 with a molecular weight less than 1000Da.

[0006] In the present application, high pressure heat treatment is first performed on red yeast rice fermentation waste residue to eliminate potential pathogenic microorganisms and preliminarily destroy the cell wall structure in red yeast rice fermentation waste residue, and then two rounds of different proteases are used to decompose the protein into smaller molecular peptide chains or amino acids, wherein, ultrasonic treatment is first performed before each enzymolysis, which helps red yeast rice fermentation waste residue to release internal substances and increase the surface area, while making the protein evenly distributed and unfolded, and the solubility of protein in red yeast rice fermentation waste residue can be increased to promote subsequent enzymolysis reaction. In addition, by adjusting pH, the working environment of alkaline protease is optimized, which is conducive to ensuring the efficient hydrolysis of protease. And the filtrate is filtered by ultrafiltration membranes of different molecular weights, and products 1, product 2 and product 3 of different molecular weights can be recovered, so as to be applied to animal feed according to actual needs, improve the nutrient absorption and utilization ability of animals to feed or improve immunity, so as to realize the reuse of effective ingredients in waste resources, and at the same time, the pollution problem caused by waste to the environment can be reduced.

[0007] Among them, part of the protein in the red yeast fermentation waste residue of the present application comes from the protein in the remaining fermentation medium that is not used by microorganisms (such as protein in rice flour and soybeans), and the other part comes from the protein in the mycelial cell wall, that is, the protein in the red yeast fermentation waste residue of the present application is a mixed protein composed of the protein in the remaining fermentation medium and the protein in the mycelial cell wall. Therefore, the products 1, 2, and 3 obtained in the present application are all products obtained by enzymatic hydrolysis of mixed proteins. Specifically, the molecular weight of product 1 recovered in the present application is 3000Da-5000Da, which belongs to a peptide substance with a larger molecular weight, the molecular weight of product 2 is 1000Da-3000Da, which belongs to a peptide substance with a smaller molecular weight, and the molecular weight of product 3 is less than 1000Da, which belongs to oligopeptides and amino acid substances. Compared with the peptides obtained by enzymatic hydrolysis of a single protein, the mixed polypeptides obtained by enzymatic hydrolysis of a specific mixed protein in the present application have better application effects in animal feed, which can further effectively improve the animal's ability to absorb and utilize nutrients in feed and enhance animal immunity.

[0008] In some specific embodiments, in step S1, the pressure is 103 kPa-168 kPa and the temperature is 121° C.-125° C., which can quickly eliminate potential original microorganisms and preliminarily destroy the cell wall structure in the red yeast rice fermentation waste.

[0009] In some specific embodiments, in step S2, the ultrasonic power is 55W-65W, the frequency is 20kHz-30kHz, and the treatment time is 25min-35min, which can promote the release of internal substances in the red yeast rice fermentation waste, and make the protein evenly distributed and unfolded, thereby improving the conversion efficiency of the subsequent enzymatic hydrolysis reaction.

[0010] In some preferred embodiments, in step S3, the amount of the enzyme used is 0.45-0.55% of the total weight of the product obtained in S2.

[0011] In some preferred embodiments, the enzyme is a combination of papain and neutral protease, and the weight ratio of papain to neutral protease is (1-1.5):1; the enzyme activity range of the papain is 1000000U / g-2000000U / g, and the enzyme activity range of the neutral protease is 50000U / g-100000U / g.

[0012] In the present application, the enzyme in step S3 is preferably a composition of papain and neutral protease in a specific ratio, which can further increase the recovery amount of product 2 and product 3.

[0013] In some specific embodiments, in step S4, the ultrasonic power is 70W-80W, the frequency is 20kHz-30kHz, and the treatment time is 25min-35min, which can promote the release of internal substances in the red yeast rice fermentation waste residue and improve the conversion efficiency of the subsequent enzymatic hydrolysis reaction.

[0014] In some preferred embodiments, in step S5, the amount of the alkaline protease used is 0.75%-0.85% of the total weight of the product obtained in S4, and the enzyme activity range of the alkaline protease is ≥200000 U / g.

[0015] In some specific embodiments, in step S6, the inactivation temperature is above 85°C and the time is 20-30 min.

[0016] In some specific embodiments, in step S7, the pore size of the microfiltration membrane used in microfiltration is 0.4 μm-0.5 μm.

[0017] In the present application, microfiltration is performed before ultrafiltration, which can remove large particle impurities on the one hand and protect the ultrafiltration membrane on the other hand to prevent the ultrafiltration membrane from being blocked.

[0018] In some specific embodiments, the source of the red yeast rice fermentation residue is as follows: a culture medium prepared with 40-80 g / L rice flour, 4-8 g / L soybean powder, 7-15 g / L KH2PO4, 1-5 g / L K2HPO4, 1-5 g / L MgSO4·7H2O, 0.1-0.5 g / L CaCl2, 0.01-0.05 g / L FeSO4·7H2O, 0.001-0.05 g / L ZnSO4·7H2O, 0.01-0.05 g / L MnSO4·7H2O and the remainder water is used as a culture medium, and after liquid fermentation with Monascus purpurogenum for 7-8 days, the water is removed by filtration, and the pigment is extracted with ethanol at a mass concentration of 80-90%, and the solid waste residue is separated by centrifugation. The obtained solid waste residue is red yeast rice fermentation waste residue.

[0019] In some specific embodiments, the Monascus purpurogenum strain can be purchased from the Institute of Microbiology, Chinese Academy of Sciences and numbered CGMCC No. 3.15548, CGMCC No. 3.15547, CGMCC No. 3.15546, CGMCC No. 3.898 or CGMCC No. 3.896.

[0020] In the second aspect, the present application provides a composition using the following technical solution: A composition comprising product 2 and product 3 obtained by any one of the above methods for enzymatic hydrolysis and recycling of red yeast rice fermentation waste residues, wherein the weight ratio of product 2 to product 3 is (3-4): (6-7).

[0021] In the present application, the above-mentioned product 2 and product 3 are formulated into a composition in a weight ratio of (3-4): (6-7), and the composition is added to the basic diet of lactating sows, which can promote the sow's ability to digest and absorb feed, improve the lactation ability of lactating sows, increase the average daily weight gain of piglets, and reduce the occurrence of piglet diarrhea problems. At the same time, compared with adding product 3 alone to the basic diet of lactating sows, adding the composition prepared by the above-mentioned product 2 and product 3 in a weight ratio of (3-4): (6-7) to the feed of lactating sows can improve the lactation ability of lactating sows while reducing the feed cost of lactating sows, and has a stronger palatability, which is conducive to promoting the feeding of lactating sows.

[0022] In a third aspect, the application of a composition provided by the present application adopts the following technical solution: The invention discloses an application of the composition in animal feed.

[0023] In summary, this application at least includes the following beneficial technical effects: (1) In the present application, the waste residue from the fermentation of red yeast rice is first subjected to high-pressure heat treatment to eliminate potential pathogenic microorganisms and preliminarily destroy the cell wall structure in the waste residue from the fermentation of red yeast rice, and then the protein is decomposed into smaller molecular peptide chains or amino acids through two rounds of different proteases, wherein ultrasonic treatment is performed before each enzymatic hydrolysis, which helps the waste residue from the fermentation of red yeast rice to release internal substances and increase the surface area, while making the protein evenly distributed and unfolded, which can increase the solubility of the protein in the waste residue from the fermentation of red yeast rice to promote subsequent enzymatic hydrolysis reactions. In addition, by adjusting the pH, the working environment of the alkaline protease is optimized, which is conducive to ensuring efficient hydrolysis of the protease. By filtering the filtrate through ultrafiltration membranes of different molecular weights, products 1, product 2, and product 3 of different molecular weights can be recovered.

[0024] (2) A part of the protein in the waste residue of red yeast rice fermentation in the present application is derived from the protein in the remaining fermentation medium that is not utilized by microorganisms (such as the protein in rice flour and soybeans), and the other part is derived from the protein in the mycelial cell wall, that is, the protein in the waste residue of red yeast rice fermentation in the present application is a mixed protein composed of the protein in the remaining fermentation medium and the protein in the mycelial cell wall. Therefore, the products 1, 2, and 3 obtained in the present application are all products obtained by enzymatic hydrolysis of the mixed protein. Specifically, the molecular weight of the product 1 recovered in the present application is 3000Da-5000Da, which belongs to a peptide substance with a larger molecular weight, the molecular weight of the product 2 is 1000Da-3000Da, which belongs to a peptide substance with a smaller molecular weight, and the molecular weight of the product 3 is less than 1000Da, which belongs to oligopeptides and amino acid substances. Compared with the peptides obtained by enzymatic hydrolysis of a single protein, the mixed polypeptides obtained by enzymatic hydrolysis of a specific mixed protein in the present application have better application effects in animal feed, and can further effectively improve the animal's ability to absorb and utilize nutrients in the feed, and enhance the animal's immunity.

[0025] (3) In the present application, the above-mentioned product 2 and product 3 are formulated into a composition in a weight ratio of (3-4): (6-7), and the composition is added to the basic diet of lactating sows, which can promote the sow's ability to digest and absorb feed, improve the lactation ability of lactating sows, increase the average daily weight gain of piglets, and reduce the occurrence of piglet diarrhea problems. At the same time, compared with adding product 3 alone to the basic diet of lactating sows, adding the composition prepared by the above-mentioned product 2 and product 3 in a weight ratio of (3-4): (6-7) to the feed of lactating sows can improve the lactation ability of lactating sows while reducing the feed cost of lactating sows, and has a stronger palatability, which is conducive to promoting the feeding of lactating sows. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The present invention discloses a flow chart of a method for enzymatically hydrolyzing and reutilizing red yeast rice fermentation waste residue.

[0027] Description of reference numerals: S1, heat treatment; S2, first ultrasound; S3, first enzymatic hydrolysis; S4, second ultrasound; S5, second enzymatic hydrolysis; S6, inactivation; S7, purification and separation. DETAILED DESCRIPTION

[0028] The present application is further described below in conjunction with specific experiments. Among them, the sources of the red yeast rice fermentation waste residue in each embodiment of the present application are as follows: A culture medium prepared with 60 g / L rice flour, 6 g / L soybean powder, 10 g / L KH2PO4, 3 g / L K2HPO4, 3 g / L MgSO4·7H2O, 0.25 g / L CaCl2, 0.03 g / L FeSO4·7H2O, 0.02 g / L ZnSO4·7H2O, 0.025 g / L MnSO4·7H2O and balance water was used as the culture medium. After liquid fermentation with Monascus purpurogenum CGMCC No.3.15548 for 8 days, the water was removed by filtration, and the pigment was extracted with 90% ethanol solution. Finally, the solid waste residue was separated by centrifugation. The obtained solid waste residue is Monascus red fermentation waste residue. Example

[0029] [Example 1] A method for enzymatically hydrolyzing and reusing red yeast rice fermentation waste residue, referring to Figure 1 , including the following steps: S1. Heat treatment: 100 kg of red yeast rice fermentation waste residue was mixed with water and then heat treated; the weight ratio of red yeast rice fermentation waste residue to water was 1:5; the heat treatment pressure was 103 kPa, the temperature was 125°C, and the time was 20 min; S2, first ultrasound: subject the product obtained in S1 to the first ultrasonic vibration treatment, with an ultrasonic power of 55 W, a frequency of 30 kHz, and a treatment time of 25 min; S3, primary enzymolysis: adding papain with an enzyme activity of 2000000 U / g to the product obtained in S2 for the first enzymolysis reaction, the amount of papain used is 0.45% of the total weight of the product obtained in S2, the temperature of the first enzymolysis reaction is 65°C, and the time is 8 hours; S4, secondary ultrasound: subject the product obtained in S3 to a second ultrasonic vibration treatment, with an ultrasonic power of 70 W, a frequency of 30 kHz, and a treatment time of 25 min; S5, secondary enzymolysis: the pH of the product obtained in S4 is adjusted to 9, and then alkaline protease with an enzyme activity of 250000U / g is added for a second enzymolysis reaction, the amount of alkaline protease used is 0.75% of the total weight of the product obtained in S4, the temperature of the second enzymolysis reaction is 40°C, and the time is 8h; S6, inactivation: inactivate the product obtained in S5 at a temperature above 85°C for 30 minutes; S7, purification and separation: the inactivated product obtained in S6 is centrifuged, and the supernatant is microfiltered with a microfiltration membrane having a pore size of 0.45 μm. The filtrate is then passed through ultrafiltration membranes with molecular weights of 5000Da, 3000Da, and 1000Da in sequence to collect product 1 with a molecular weight of 3000Da-5000Da, product 2 with a molecular weight of 1000Da-3000Da, and product 3 with a molecular weight less than 1000Da.

[0030] [Example 2] A method for enzymatically hydrolyzing and reusing red yeast rice fermentation waste residue, referring to Figure 1 , including the following steps: S1. Heat treatment: 100 kg of red yeast rice fermentation waste residue was mixed with water and then heat treated; the weight ratio of red yeast rice fermentation waste residue to water was 1:6, the heat treatment pressure was 120 kPa, the temperature was 121° C., and the time was 15 min; S2, first ultrasound: subject the product obtained in S1 to the first ultrasonic vibration treatment, with an ultrasonic power of 60 W, a frequency of 25 kHz, and a treatment time of 30 min; S3, primary enzymolysis: adding papain with an enzyme activity of 1500000 U / g to the product obtained in S2 for the first enzymolysis reaction, the amount of papain used is 0.5% of the total weight of the product obtained in S2, the temperature of the first enzymolysis reaction is 70° C., and the time is 7 h; S4, secondary ultrasound: subject the product obtained in S3 to a second ultrasonic vibration treatment, with an ultrasonic power of 75 W, a frequency of 25 kHz, and a treatment time of 30 min; S5, secondary enzymolysis: the pH of the product obtained in S4 is adjusted to 9.5, and then alkaline protease with an enzyme activity of 220000U / g is added for a second enzymolysis reaction, the amount of alkaline protease used is 0.8% of the total weight of the product obtained in S4, the temperature of the second enzymolysis reaction is 45°C, and the time is 7h; S6, inactivation: inactivate the product obtained in S5 at a temperature above 90°C for 20 minutes; S7, purification and separation: the inactivated product obtained in S6 is centrifuged, and the supernatant is microfiltered with a microfiltration membrane having a pore size of 0.45 μm. The filtrate is then passed through ultrafiltration membranes with molecular weights of 5000Da, 3000Da, and 1000Da in sequence to collect product 1 with a molecular weight of 3000Da-5000Da, product 2 with a molecular weight of 1000Da-3000Da, and product 3 with a molecular weight less than 1000Da.

[0031] [Example 3] A method for enzymatically hydrolyzing and reusing red yeast rice fermentation waste residue, referring to Figure 1 , including the following steps: S1. Heat treatment: 100 kg of red yeast rice fermentation waste residue was mixed with water and then heat treated; the weight ratio of red yeast rice fermentation waste residue to water was 1:7, the heat treatment pressure was 168 kPa, the temperature was 121° C., and the time was 15 min; S2, first ultrasound: subject the product obtained in S1 to the first ultrasonic vibration treatment, with an ultrasonic power of 65 W, a frequency of 20 kHz, and a treatment time of 35 min; S3, primary enzymolysis: adding papain with an enzyme activity of 1,000,000 U / g to the product obtained in S2 for the first enzymolysis reaction, the amount of papain used is 0.55% of the total weight of the product obtained in S2, the temperature of the first enzymolysis reaction is 75° C., and the time is 6 h; S4, secondary ultrasound: subject the product obtained in S3 to a second ultrasonic vibration treatment, with an ultrasonic power of 80 W, a frequency of 20 kHz, and a treatment time of 35 min; S5, secondary enzymolysis: the pH of the product obtained in S4 is adjusted to 10, and then alkaline protease with an enzyme activity of 200000 U / g is added for a second enzymolysis reaction, the amount of alkaline protease used is 0.85% of the total weight of the product obtained in S4, the temperature of the second enzymolysis reaction is 50°C, and the time is 6 hours; S6, inactivation: inactivate the product obtained in S5 at a temperature above 90°C for 20 minutes; S7, purification and separation: the inactivated product obtained in S6 is centrifuged, and the supernatant is microfiltered with a microfiltration membrane having a pore size of 0.45 μm. The filtrate is then passed through ultrafiltration membranes with molecular weights of 5000Da, 3000Da, and 1000Da in sequence to collect product 1 with a molecular weight of 3000Da-5000Da, product 2 with a molecular weight of 1000Da-3000Da, and product 3 with a molecular weight less than 1000Da.

[0032] [Example 4] A method for enzymatic hydrolysis and reuse of red yeast rice fermentation waste residue, which differs from [Example 2] in that: Step S3 is different. In this embodiment, step S3 is as follows: S3. Primary enzymolysis: add papain with an enzyme activity of 1,500,000 U / g and neutral protease with an enzyme activity of 60,000 U / g to the product obtained in S2 for the first enzymolysis reaction. The amount of papain used is 0.25% of the total weight of the product obtained in S2, and the amount of neutral protease used is 0.25% of the total weight of the product obtained in S2. The temperature of the first enzymolysis reaction is 70°C and the time is 7 hours.

[0033] Comparative Example [Comparative Example 1] A method for enzymatic hydrolysis and reuse of red yeast rice fermentation waste residue, which differs from [Example 2] in that step S2 is omitted.

[0034] [Comparative Example 2] A method for enzymatic hydrolysis and reuse of red yeast rice fermentation waste residue, which differs from [Example 2] in that step S4 is omitted.

[0035] Application Examples

Application Example 1

[0036]

Application Example 2

[0037]

Application Example 3

[0038]

Application example 4

[0039] Comparative Application Examples

Comparative Application Example 1

[0040]

Comparative Application Example 2

[0041]

Comparative Application Example 3

[0042] Performance test data 1. The products 1, 2 and 3 prepared in the examples and comparative examples were freeze-dried, and the weights of the powdered products of the recovered products 1, 2 and 3 were recorded and recorded in the following Table 1.

[0043] Table 1

[0044] Combining Example 2 with Comparative Examples 1-2 and the data recorded in Table 1, it can be seen that after omitting the ultrasonic treatment step, the ratio of Product 2 and Product 3 obtained is greatly reduced, which is not conducive to recovering high-quality Products 2 and Product 3 that are easily absorbed and utilized by animals.

[0045] Combining Example 2 with Example 4 and the data recorded in Table 1, it can be seen that during the first enzymatic hydrolysis, the enzyme is preferably a composition of papain and neutral protease in a specific ratio, which can further increase the recovery of Product 2 and Product 3.

[0046] 2. Composition application effect test: The experiment selected grown-up dual-purpose multiparous sows (2 parities) and randomly divided them into a control group, test groups 1 to 7, a total of 9 pens, 20 grown-up dual-purpose multiparous sows in each pen, and kept the same feeding environment. Among them, during the experiment, the control group was fed with a basic diet, and test groups 1 to 7 were fed with a basic diet supplemented with 5% of the composition in the above-mentioned application examples and comparative application examples. The test period was from the time the sow entered the delivery room to the 21st day after the piglet was born, a total of 21 days. No cross-fostering was carried out during the entire lactation period, and all piglets were fed by farrowing sows.

[0047] The average daily feed intake of the sows during the experimental period, the average number of piglets born per litter in each group of sows during the sow farrowing period, and the survival rate of the piglets during the experimental period were recorded, and the results were recorded in Table 2 below.

[0048] After sows give birth, the weight of piglets and the number of piglets with diarrhea problems (the same piglets with diarrhea problems on different days are not counted repeatedly) are measured and recorded every day, and the average daily weight gain of piglets and the diarrhea rate of piglets are calculated and recorded in the following Table 3.

[0049] Table 2

[0050] Table 3

[0051] Combined with the test data in Table 2-3, it can be seen that the average daily feed intake of sows in each experimental group and the control group is not much different, and the average number of piglets per litter and the survival rate of piglets are also not much different. However, compared with the control group, when the sows are fed with the basic diet supplemented with the composition in Application Examples 1-4, the average daily weight gain of piglets can be effectively increased, and the occurrence of piglet diarrhea can be reduced, indicating that the sows who eat the basic diet supplemented with the composition in Application Examples 1-4 have more lactation, or the piglets have a stronger ability to absorb and utilize the milk produced by the sows. Compared with the control group, when the sows are fed with the basic diet supplemented with the composition in Comparative Application Examples 1-3, the average daily weight gain of piglets can also be increased to a certain extent and the problem of piglet diarrhea can be prevented, but the improvement effect of the composition in Application Examples 1-4 on piglet weight gain and diarrhea prevention is better than that of the composition in Comparative Application Examples 1-3. In addition, when the sows are fed with the basic diet supplemented with the composition in Application Example 4, the average daily weight gain of piglets is the highest, and the diarrhea rate of piglets is the lowest.

[0052] This specific implementation manner is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make non-creative modifications to the specific implementation manner as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A method for enzymatic hydrolysis and recycling of red yeast rice fermentation waste residue, characterized in that: The following steps are involved: S1, heat treatment: mixing the waste residue from fermentation of red yeast rice with water and then heat treating the mixture; the weight ratio of the waste residue from fermentation of red yeast rice to water is 1:(5-7); S2, first ultrasound: subjecting the product obtained in S1 to the first ultrasonic vibration treatment; S3, primary enzymolysis: adding enzyme to the product obtained in S2 for the first enzymolysis reaction, the temperature of the first enzymolysis reaction is 65°C-75°C, and the time is 6h-8h; the enzyme is at least one of papain and neutral protease; S4, secondary ultrasound: subjecting the product obtained in S3 to a second ultrasonic vibration treatment; S5, secondary enzymolysis: adjusting the pH of the product obtained in S4 to 9-10, and then adding alkaline protease to carry out a second enzymolysis reaction, wherein the temperature of the second enzymolysis reaction is 40° C.-50° C., and the time is 6 h-8 h; S6, inactivation: inactivating the product obtained in S5; S7, purification and separation: the inactivated product obtained in S6 is centrifuged, the supernatant is taken for microfiltration, and then the filtrate is passed through ultrafiltration membranes with molecular weights of 5000Da, 3000Da and 1000Da in sequence to collect product 1 with a molecular weight of 3000Da-5000Da, product 2 with a molecular weight of 1000Da-3000Da and product 3 with a molecular weight less than 1000Da.

2. The method for enzymatic hydrolysis and recycling of red yeast rice fermentation waste residue according to claim 1, characterized in that: In step S1, the pressure is 103 kPa-168 kPa, and the temperature is 121°C-125°C.

3. The method for enzymatic hydrolysis and recycling of Monascus fermentation waste residue according to claim 1, characterized in that: In step S2, the ultrasonic power is 55W-65W, the frequency is 20kHz-30kHz, and the treatment time is 25min-35min.

4. The method for enzymatic hydrolysis and recycling of red yeast rice fermentation waste residue according to claim 1, characterized in that: In step S3, the amount of the enzyme used is 0.45%-0.55% of the total weight of the product obtained in S2.

5. The method for enzymatic hydrolysis and recycling of Monascus fermentation waste residue according to claim 4, characterized in that: The enzyme is a combination of papain and neutral protease, the weight ratio of the papain to the neutral protease is (1-1.5):1; the enzyme activity range of the papain is 1000000U / g-2000000U / g, and the enzyme activity range of the neutral protease is 50000U / g-100000U / g.

6. The method for enzymatic hydrolysis and recycling of Monascus fermentation waste residue according to claim 1, characterized in that: In step S4, the ultrasonic power is 70W-80W, the frequency is 20kHz-30kHz, and the treatment time is 25min-35min.

7. The method for enzymatic hydrolysis and recycling of Monascus fermentation waste residue according to claim 1, characterized in that: In step S5, the amount of the alkaline protease used is 0.75%-0.85% of the total weight of the product obtained in S4, and the enzyme activity range of the alkaline protease is ≥200000 U / g.

8. The method for enzymatic hydrolysis and recycling of Monascus fermentation waste residue according to claim 1, characterized in that: In step S6, the inactivation temperature is above 85°C and the time is 20-30 minutes.

9. A composition, characterized in that: The invention comprises product 2 and product 3 obtained by the method for enzymatic hydrolysis and recycling of red yeast rice fermentation waste residue as described in any one of claims 1 to 8, wherein the weight ratio of product 2 to product 3 is (3-4): (6-7).

10. Use of the composition according to claim 9, characterized in that: Used in animal feed.

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