Fermentation and composite distillation method for medicinal and edible food materials

Abstract

The invention belongs to the technical field of fermentation engineering, and provides a medicinal and edible food material fermentation composite distillation method which comprises the following steps: S1, mixing 20-40% of fresh dendrobium strips and 50-70% of five-grain raw materials, then adding American ginseng, fructus alpiniae oxyphyllae, rehmannia, radix ophiopogonis, lucid ganoderma, cistanche, polygonatum kingianum, astragalus membranaceus, raspberry, radix puerariae, dogwood, longan pulp and golden passion fruit, and uniformly stirring to obtain a mixture; the preparation method comprises the following steps: performing steam explosion treatment at 0.8-1.2 MPa for 90-120 seconds, soaking with a composite enzymatic hydrolysate containing 8-12U / g cellulase, 5-8U / g xylanase and 10mL / kg dendrobium polysaccharide extracting solution, and finally performing ultrasonic treatment for 15 minutes under the conditions of 40kHz and 200W; s2, gradient fermentation; s3, composite distillation; s4, circulating by-products; through multi-strain synergistic fermentation and precise fermentation condition control, the starch conversion rate is increased, the fermentation period is shortened from traditional 15 days to 9 days, and the production efficiency is greatly improved.

Description

Technical Field

[0001] The present invention belongs to the technical field of fermentation engineering, and specifically relates to a method for fermenting and compound distilling food materials homologous to medicine and food. Background Art

[0002] In the current fields of food processing and fermentation technology, with the development of synthetic biology and high-throughput screening technology, the efficiency of strain construction and screening has been significantly improved. However, traditional fermentation processes still face problems such as low efficiency and unstable product quality during the scale-up process. At the same time, the research foundation of substances homologous to medicine and food is relatively weak, especially in aspects such as the confirmation of functional factors, the establishment of quality standards, and the confirmation of health care functions, which urgently need to be strengthened. In addition, industrial enzymes such as α-amylase face challenges in terms of insufficient stability during application, and traditional methods for measuring enzyme activity have problems such as unstable chromogenic products and poor substrate solubility, affecting the accurate application of enzymes. In terms of optimizing the fermentation process, traditional single-parameter regulation methods are difficult to meet the requirements of complex dynamic processes, and although there have been progress in the recycling mode of by-products, the overall resource utilization rate still needs to be further improved.

[0003] The extraction efficiency of active ingredients (such as polysaccharides and flavonoids) from traditional Chinese medicines and food raw materials (such as Dendrobium officinale and five grains) is low, mainly relying on single enzymatic hydrolysis or high-temperature cooking processes, resulting in incomplete cell wall breaking (difficult to degrade cellulose and xylan), and low dissolution rates of target components.

[0004] Therefore, those skilled in the art have proposed a method for fermenting and compound distilling food materials homologous to medicine and food to solve the problems raised in the background art. Summary of the Invention

[0005] In order to solve the above technical problems, the present invention provides a method for fermenting and compound distilling food materials homologous to medicine and food to solve the problems such as low extraction efficiency of active ingredients from traditional Chinese medicines and food raw materials in the prior art.

[0006] A method for fermenting and compound distilling food materials homologous to medicine and food includes the following steps:

[0007] S1. Mix 20% - 40% fresh Dendrobium officinale stems with 50% - 70% five-grain raw materials composed of purple glutinous rice, rice, and sorghum, then add American ginseng, Alpinia oxyphylla, Rehmannia glutinosa, Ophiopogon japonicus, Ganoderma lucidum, Cistanche deserticola, Polygonatum sibiricum, Astragalus membranaceus, Rubus idaeus, Pueraria lobata, Cornus officinalis, longan pulp, and golden passion fruit, perform steam explosion treatment at 0.8 - 1.2 MPa for 90 - 120 seconds, then impregnate with a complex enzyme solution containing 8 - 12 U / g cellulase, 5 - 8 U / g xylanase, and 10 mL / kg Dendrobium officinale polysaccharide extraction solution, and finally perform ultrasonic treatment at 40 kHz and 200 W for 15 minutes;

[0008] S2. Gradient fermentation, including:

[0009] Low-temperature liquid pre-fermentation: Ferment at 32±1°C for 72 hours, with dissolved oxygen content ≤ 0.5 mg / L;

[0010] Solid-state medium-temperature main fermentation: Gradually increase the temperature and ferment at 45°C, 50°C, and 55°C in sequence;

[0011] High-temperature post-ripening conversion: Convert at 62±1°C for 72 hours, and spray dendrobium flavone inducer during this period;

[0012] S3. Compound distillation, including:

[0013] Segmented temperature control: Initial distillation section at 78 - 82°C, middle distillation section at 85 - 88°C, tail distillation section at 90 - 98°C; Supercritical CO2-assisted extraction: Pressure 12 MPa, temperature 35°C;

[0014] S4. By-product recycling: Fermentation residues are aerobically fermented by Aspergillus niger to produce dietary fiber additives, and the condensate water is recycled after being filtered by a ceramic membrane.

[0015] Preferably, the solid-state main fermentation uses a composite microbial community composed of Monascus purpureus and Lactobacillus in a mass ratio of 5:1, and the inoculation amount is 1.5‰ - 2.0‰ of the total amount of the material;

[0016] During the high-temperature post-ripening conversion stage, an inducer containing 0.5 mL / kg dendrobium flavone is sprayed every 24 hours.

[0017] Preferably, the S1 also includes a gradient moisture activation process: In the first stage, control the moisture content of the material at 28% - 32% and let it stand for 6 - 8 hours; In the second stage, spray a Monascus purpureus spore suspension containing 10 6 CFU / g to make the moisture content reach 42% - 45%.

[0018] Preferably, the solid-state main fermentation in S2 is carried out in a fermentation tank, where the thickness of the layered material ≤ 30 cm; The material turning operation is carried out every 8 hours.

[0019] Preferably, in S4, the fermentation residues and 0.5‰ Aspergillus niger are aerobically fermented at 45°C for 48 h to prepare dietary fiber with a water holding capacity ≥ 8 g / g; The condensate water in the initial distillation section is filtered by a 5 kDa ceramic membrane and reused as fermentation activation liquid.

[0020] Preferably, during the low-temperature liquid pre-fermentation stage, a CO2 / N2 mixed gas is introduced every 12 h, and the ratio of the mixed gas is 3:7.

[0021] Preferably, after the steam explosion treatment, a compound enzyme solution is immediately injected for impregnation.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] Through the co-fermentation of multiple strains and precise control of fermentation conditions, the starch conversion rate of this method has been increased from 82% to about 96% compared with the traditional process, and the fermentation cycle has been shortened from the traditional 15 days to 9 days, greatly improving the production efficiency. By using technologies such as gradient distillation separation, the yield of dendrobine has been increased from 0.12% in conventional distillation to about 0.57%, and the characteristic flavor substances (such as tetramethylpyrazine) have been increased from 80 μg / L in the traditional process to about 320 μg / L, significantly improving the quality and added value of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 It is a schematic diagram of the overall process of this method;

[0025] Figure 2 It is a schematic diagram of the raw material pretreatment process;

[0026] Figure 3 It is a schematic diagram of the gradient fermentation process;

[0027] Figure 4 It is a schematic diagram of the compound distillation process. DETAILED DESCRIPTION OF THE INVENTION

[0028] The following further describes in detail the embodiments of the present invention in conjunction with the drawings and examples. The following examples are used to illustrate the present invention, but cannot be used to limit the scope of the present invention.

[0029] As shown in the attached Figure 1 - Figure 4 figure: The present invention provides a method for fermenting and compound distilling food and medicine homologous ingredients, including the following steps:

[0030] S1. Mix 20% - 40% fresh Dendrobium officinale stems with 50% - 70% five-grain raw materials composed of purple glutinous rice, rice, and sorghum, then add American ginseng, Alpinia oxyphylla, Rehmannia glutinosa, Ophiopogon japonicus, Ganoderma lucidum, Cistanche deserticola, Polygonatum sibiricum, Astragalus membranaceus, Rubus idaeus, Pueraria lobata, Cornus officinalis, longan pulp, and golden passion fruit, and perform steam explosion treatment at 0.8 - 1.2 MPa for 90 - 120 seconds, then impregnate with a composite enzyme solution containing 8 - 12 U / g cellulase, 5 - 8 U / g xylanase, and 10 mL / kg Dendrobium polysaccharide extract, and finally perform ultrasonic treatment at 40 kHz and 200 W for 15 minutes; after the steam explosion treatment, immediately inject the composite enzyme solution for impregnation;

[0031] The gradient moisture activation process is also included in S1: in the first stage, control the moisture content of the material at 28% - 32% and let it stand for 6 - 8 hours; in the second stage, spray a suspension of Monascus purpureus spores containing 10 6 CFU / g to make the moisture content reach 42% - 45%;

[0032] S2. Gradient fermentation, including:

[0033] Low-temperature liquid pre-fermentation: Ferment at 32±1°C for 72 hours with dissolved oxygen content ≤ 0.5 mg / L; Introduce a CO2 / N2 mixed gas every 12h, with the mixing ratio of the mixed gas being 3:7;

[0034] Solid-state medium-temperature main fermentation: Gradually increase the temperature, ferment at 45°C, 50°C, and 55°C in sequence; The solid-state main fermentation uses a composite microbial community composed of Monascus purpureus and Lactobacillus in a mass ratio of 5:1, with the inoculation amount being 1.5‰ - 2.0‰ of the total amount of materials; The solid-state main fermentation is carried out in a fermentation tank, where the thickness of the layered materials ≤ 30 cm; Carry out the material turning operation every 8 hours;

[0035] High-temperature after-ripening conversion: Convert at 62±1°C for 72 hours, during which a Dendrobium flavone inducer is sprayed; Spray the inducer containing 0.5 mL / kg Dendrobium flavone every 24 hours;

[0036] S3. Compound distillation, including:

[0037] Segmented temperature control: The initial distillation section is 78 - 82°C, the middle distillation section is 85 - 88°C, and the tail distillation section is 90 - 98°C;

[0038] Supercritical CO2-assisted extraction: Pressure 12 MPa, temperature 35°C;

[0039] S4. By-product recycling: The fermentation residue is aerobically fermented by Aspergillus niger to produce dietary fiber additives, and the condensate water is recycled after being filtered by a ceramic membrane; Among them, the fermentation residue and 0.5‰ Aspergillus niger are aerobically fermented at 45°C for 48h to prepare dietary fiber with a water holding capacity ≥ 8 g / g; The condensate water in the initial distillation section is filtered by a 5 kDa ceramic membrane and reused as the fermentation activation liquid.

[0040] Example 1

[0041] Raw material pretreatment: Take 30% fresh Dendrobium stems, 60% five-grain raw materials, and at the same time add appropriate amounts of American ginseng, Alpinia oxyphylla, Rehmannia glutinosa, Ophiopogon japonicus, Ganoderma lucidum, Cistanche deserticola, Polygonatum sibiricum, Astragalus membranaceus, Rubus idaeus, Pueraria lobata, Cornus officinalis, longan pulp, and golden passion fruit (the proportion of each raw material is determined according to the actual flavor and efficacy requirements), and perform steam explosion treatment at a pressure of 1.0 MPa for 100 seconds. Immediately after steam explosion, inject a composite enzyme solution containing 10 U / g cellulase, 6 U / g xylanase, and 10 mL / kg Dendrobium polysaccharide extraction solution. Control the moisture content of the materials at 30% in the first stage and let it stand for 7 hours. In the second stage, spray a suspension of Monascus purpureus spores containing 10 6 CFU / g to make the moisture content reach 43%, and finally perform ultrasonic treatment at 40 kHz and 200 W for 15 minutes. Considering the characteristics of the newly added ingredients, appropriately extend the ultrasonic treatment time to 18 minutes to promote the enzyme hydrolysis effect.

[0042] Gradient fermentation: In the low-temperature liquid pre-fermentation stage, a genetically modified Rhizopus strain is inoculated, and fermentation is carried out at 32 °C for 72 hours. A CO2 / N2 mixed gas (with a ratio of 3:7) is introduced every 12 hours to control the dissolved oxygen content to 0.4 mg / L. In the solid-state medium-temperature main fermentation stage, a composite microbial community composed of Monascus purpureus and lactic acid bacteria in a mass ratio of 5:1 is used, and the inoculation amount is 1.8‰ of the total amount of the material. The material is laid in layers in the fermentation tank with a thickness of 25 cm, and the material is turned over every 8 hours. Fermentation is carried out with a gradient temperature increase of 45 °C (24 h) → 50 °C (48 h) → 55 °C (24 h). In the high-temperature after-ripening and transformation stage, the material is transferred to a porous ceramic cylinder, piled up to a height of 1.3 m, and transformed at 62 °C for 72 hours. An inducer containing 0.5 mL / kg of dendrobium flavonoids is sprayed every 24 hours. For the newly added food materials homologous to medicine and food, an additional material turning operation is added in the solid-state medium-temperature main fermentation stage to ensure uniform fermentation of the material.

[0043] Compound distillation: The initial distillation section is at 79 °C, and a -5 °C pre-cooling condenser is used to intercept high-boiling substances; the middle distillation section is at 86 °C, and a molecular sieve adsorption column with a pore size of 0.8 nm is set up for the enrichment of ester substances; the tail distillation section is at 95 °C, and supercritical CO2-assisted extraction (pressure 12 MPa, temperature 35 °C) is carried out, and the circulating reflux system is started synchronously, and the reflux ratio is controlled at 3:1. A micro mass spectrometry detector is installed to monitor the components of the distillate in real time, and the steam flow rate is dynamically adjusted to 0.8 m 3 / h and the tilting angle of the tray is 20°. Considering the possible compositional changes brought about by the newly added food materials, monitoring indicators for the characteristic components of the newly added food materials are added in the middle distillation section.

[0044] By-product recycling: Fermentation residues and 0.5‰ Aspergillus niger are aerobically fermented at 45 °C for 48 h to prepare dietary fiber with a water-holding capacity of 8.5 g / g; the condensate water in the initial distillation section is filtered through a 5 kDa ceramic membrane and reused as a fermentation activation liquid. Since the newly added food materials may affect the composition of the fermentation residues, the composition of the prepared dietary fiber is detected to ensure compliance with the standards.

[0045] Example 2

[0046] Raw material pretreatment: Take 25% fresh dendrobium strips and 65% five-grain raw materials, add appropriate amounts of American ginseng, Alpinia oxyphylla, Rehmannia glutinosa, Ophiopogon japonicus, Ganoderma lucidum, Cistanche deserticola, Polygonatum sibiricum, Astragalus membranaceus, Rubus idaeus, Pueraria lobata, Cornus officinalis, longan pulp, and golden passion fruit (the proportion of each raw material is determined according to the actual flavor and efficacy requirements), and perform steam explosion treatment at 0.9 MPa for 110 seconds. Immediately after the steam explosion treatment, a composite enzyme solution containing 9 U / g of cellulase, 7 U / g of xylanase, and 10 mL / kg of dendrobium polysaccharide extraction solution is injected. In the first stage, the moisture content of the material is controlled at 29% and left standing for 6.5 hours. In the second stage, a suspension of Monascus purpureus spores containing 10 6 CFU / g is sprayed to make the moisture content reach 44%, and then ultrasonic treatment is carried out at 40 kHz and 200 W for 15 minutes, which is extended to 18 minutes.

[0047] Gradient fermentation: In the low-temperature liquid pre-fermentation stage, a genetically modified Rhizopus strain is inoculated, and fermentation is carried out at 31 °C for 72 hours. A CO2 / N2 mixed gas (with a ratio of 3:7) is introduced every 12 hours to control the dissolved oxygen content to 0.3 mg / L. In the solid-state medium-temperature main fermentation stage, a composite microbial community composed of Monascus purpureus and lactic acid bacteria in a mass ratio of 5:1 is used, and the inoculation amount is 1.6‰ of the total amount of materials. The materials are laid in layers in the fermentation tank to a thickness of 28 cm, and the materials are turned over every 8 hours. Fermentation is carried out with a gradient temperature increase of 45 °C (24 h) → 50 °C (48 h) → 55 °C (24 h), and one additional material turning operation is added. In the high-temperature after-ripening and transformation stage, the materials are transferred to a porous ceramic vat, piled up to a height of 1.4 m, and transformed at 61 °C for 72 hours. An inducer containing 0.5 mL / kg of dendrobium flavonoids is sprayed every 24 hours.

[0048] Compound distillation: In the initial distillation section, the temperature is 80 °C, and a -5 °C pre-cooling condenser is used to intercept high-boiling substances; in the middle distillation section, the temperature is 87 °C, and a molecular sieve adsorption column with a pore size of 0.8 nm is set up for the enrichment of ester substances; in the tail distillation section, the temperature is 96 °C, and supercritical CO2-assisted extraction (pressure 12 MPa, temperature 35 °C) is carried out, and the circulating reflux system is started simultaneously, and the reflux ratio is controlled at 3:1. A micro mass spectrometry detector is installed to monitor the composition of the distillate in real time, and the steam flow rate is dynamically adjusted to 1.0 m 3 / h and the tilting angle of the tray is 25°. The monitoring indicators for the characteristic components of the new ingredients are increased.

[0049] By-product recycling: Fermentation residues and 0.5‰ Aspergillus niger are aerobically fermented at 45 °C for 48 h to prepare dietary fiber with a water holding capacity of 8.3 g / g; the condensate water in the initial distillation section is filtered through a 5 kDa ceramic membrane and reused as a fermentation activation liquid. The composition of the dietary fiber is detected.

[0050] Example 3

[0051] Raw material pretreatment: Take 35% fresh dendrobium strips and 55% five-grain raw materials, add appropriate amounts of American ginseng, Alpinia oxyphylla, Rehmannia glutinosa, Ophiopogon japonicus, Ganoderma lucidum, Cistanche deserticola, Polygonatum sibiricum, Astragalus membranaceus, Rubus idaeus, Pueraria lobata, Cornus officinalis, longan pulp, and golden passion fruit (the proportion of each raw material is determined according to the actual flavor and efficacy requirements), and perform steam explosion treatment at a pressure of 1.1 MPa for 95 seconds. Immediately after the steam explosion treatment, a composite enzyme solution containing 11 U / g of cellulase, 5 U / g of xylanase, and 10 mL / kg of dendrobium polysaccharide extraction solution is injected. In the first stage, the moisture content of the materials is controlled at 31% and left standing for 7.5 hours. In the second stage, a suspension of Monascus purpureus spores containing 10 6 CFU / g is sprayed to make the moisture content reach 42%, and finally, ultrasonic treatment is carried out at 40 kHz and 200 W for 15 minutes, extended to 18 minutes.

[0052] Gradient fermentation: In the low-temperature liquid pre-fermentation stage, a genetically modified Rhizopus strain is inoculated, and fermentation is carried out at 33°C for 72 hours. A CO2 / N2 mixed gas (with a ratio of 3:7) is introduced every 12 hours to control the dissolved oxygen content to 0.45 mg / L. In the solid-state medium-temperature main fermentation stage, a composite microbial community composed of Monascus purpureus and lactic acid bacteria in a mass ratio of 5:1 is used, and the inoculation amount is 1.7‰ of the total amount of the material. The material is laid in layers in the fermentation tank with a thickness of 26 cm, and the material is turned over every 8 hours. Fermentation is carried out with a gradient temperature increase of 45°C (24 h) → 50°C (48 h) → 55°C (24 h), and an additional material turning operation is added. In the high-temperature after-ripening and transformation stage, the material is transferred to a porous ceramic cylinder, piled up to a height of 1.25 m, and transformed at 63°C for 72 hours. An inducer containing 0.5 mL / kg of dendrobium flavone is sprayed every 24 hours.

[0053] Compound distillation: In the initial distillation section at 81°C, a -5°C pre-cooling condenser is used to intercept high-boiling substances; in the middle distillation section at 85°C, a molecular sieve adsorption column with a pore size of 0.8 nm is set up for the enrichment of ester substances; in the tail distillation section at 97°C, supercritical CO2-assisted extraction (at a pressure of 12 MPa and a temperature of 35°C) is carried out, and the circulating reflux system is started simultaneously, and the reflux ratio is controlled at 3:1. A micro mass spectrometry detector is installed to monitor the components of the distillate in real time, and the steam flow rate is dynamically adjusted to 0.9 m 3 / h and the inclination angle of the tray is 18°. The monitoring indicators for the characteristic components of the newly added ingredients are increased.

[0054] By-product recycling: Fermentation residues and 0.5‰ Aspergillus niger are aerobically fermented at 45°C for 48 h to prepare dietary fiber with a water holding capacity of 8.2 g / g; the condensate water in the initial distillation section is filtered through a 5 kDa ceramic membrane and reused as a fermentation activation liquid. The composition of the dietary fiber is detected.

[0055] Through the multi-strain co-fermentation and precise control of fermentation conditions in this method, the starch conversion rate is increased from 82% in the traditional process to about 96%, and the fermentation cycle is shortened from the traditional 15 days to 9 days, greatly improving the production efficiency; by using technologies such as gradient distillation separation, the yield of dendrobrol from conventional distillation is increased from 0.12% to about 0.57%, and the characteristic flavor substances (such as tetramethylpyrazine) are increased from 80 μg / L in the traditional process to about 320 μg / L, significantly improving the quality and added value of the product. The newly added medicated and edible homologous ingredients such as American ginseng and Alpinia oxyphylla fully participate in the fermentation and distillation processes under reasonable process adjustments, bringing unique flavors and effects to the product.

[0056] The embodiments of the present invention are given for the purpose of illustration and description. Although the embodiments of the present invention have been shown and described above, it can be understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those of ordinary skill in the art can make changes, modifications, substitutions, and variations to the above embodiments within the scope of the present invention.

[0057] In the description of the present invention, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the quantity of the indicated technical features. Thus, features defined with "first" and "second" may explicitly or implicitly include one or more of such features. The meaning of "a plurality" is two or more, unless specifically and clearly defined otherwise.

[0058] In the present invention, unless otherwise clearly specified and defined, terms such as "installed", "connected", "coupled", "fixed", etc. shall be understood in a broad sense. For example, it may be a fixed connection, a detachable connection, or integrated; it may be a mechanical connection or an electrical connection; it may be directly connected or indirectly connected through an intermediate medium, and it may be the internal communication of two components or the interaction relationship between two components. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0059] In the present invention, unless otherwise clearly specified and defined, the first feature being "on" or "under" the second feature may be that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. Moreover, the first feature being "above", "over" and "on top of" the second feature may be that the first feature is directly above or obliquely above the second feature, or merely indicates that the first feature has a higher horizontal height than the second feature. The first feature being "under", "below" and "beneath" the second feature may be that the first feature is directly below or obliquely below the second feature, or merely indicates that the first feature has a lower horizontal height than the second feature.

[0060] In the description of this specification, the description with reference to terms such as "one embodiment", "some embodiments", "examples", "specific examples" or "some examples", etc. means that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not have to be directed to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in a suitable manner in any one or more embodiments or examples. In addition, without conflict, those skilled in the art can combine and combine the different embodiments or examples described in this specification and the features of different embodiments or examples.

[0061] In the attached drawings of the disclosed embodiments of the present invention, only the structures related to the disclosed embodiments are involved, and other structures can refer to the general design. Without conflict, the same embodiment and different embodiments of the present invention can be combined with each other.

[0062] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements for some of the technical features. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A method for fermenting and distilling food materials with medicinal and edible properties, characterized in that: The following steps are involved: S1. Mix 20%-40% of fresh Dendrobium officinale strips with 50%-70% of five-grain raw materials consisting of purple glutinous rice, rice, and sorghum, then add American ginseng, Alpinia oxyphylla, Rehmannia root, Ophiopogon japonicus, Ganoderma lucidum, Cistanche deserticola, Polygonatum sibiricum, Astragalus, Rubus idaeus, Pueraria root, Cornus officinalis, Longan pulp, and golden passion fruit, and treat with steam explosion at 0.8-1.2MPa for 90-120 seconds, then soak with a composite enzymatic hydrolyzate containing 8-12U / g cellulase, 5-8U / g xylanase, and 10mL / kg Dendrobium polysaccharide extract, and finally treat with ultrasound at 40kHz and 200W for 15 minutes; S2, gradient fermentation, including: Low-temperature liquid pre-fermentation: fermentation at 32±1℃ for 72 hours, dissolved oxygen content ≤0.5mg / L; Solid-state medium-temperature main fermentation: gradient temperature increase, fermentation at 45℃, 50℃, and 55℃ in sequence; High temperature post-ripening transformation: 62±1℃ for 72 hours, during which time, spray Dendrobium flavonoid inducer; S3. Composite distillation, including: Sectional temperature control: initial distillation section 78-82℃, middle distillation section 85-88℃, tail distillation section 90-98℃; Supercritical CO2-assisted extraction: pressure 12MPa, temperature 35°C; S4. By-product recycling: The fermentation residue is aerobic fermented by Aspergillus niger to produce dietary fiber additives, and the condensed water is filtered through a ceramic membrane and then recycled.

2. A method for fermentation and composite distillation of food and medicine as claimed in claim 1, characterized in that: The solid-state main fermentation uses a composite bacterial community composed of Monascus and lactic acid bacteria in a mass ratio of 5:1, and the inoculation amount is 1.5‰-2.0‰ of the total amount of the material; During the high temperature ripening and transformation stage, the inducer containing 0.5 mL / kg of Dendrobium flavonoids is sprayed every 24 hours.

3. A method for fermentation and composite distillation of food and medicine as claimed in claim 2, characterized in that: The step S1 also includes a gradient water activation process: in the first stage, the moisture content of the material is controlled to be 28% to 32% and the material is left to stand for 6 to 8 hours; in the second stage, a 10 6 CFU / g Monascus spore suspension makes the moisture content reach 42% to 45%.

4. A method for fermentation and composite distillation of food and medicine as claimed in claim 3, characterized in that: The solid-state main fermentation in S2 is carried out in a fermentation tank, wherein the layered material thickness is ≤30 cm; and the material turning operation is carried out every 8 hours.

5. A method for fermentation and composite distillation of food and medicine as claimed in claim 4, characterized in that: The fermentation residue in S4 is aerobically fermented with 0.5‰ Aspergillus niger at 45°C for 48 hours to prepare dietary fiber with a water holding capacity of ≥8g / g; the condensed water in the primary distillation section is filtered through a 5kDa ceramic membrane and then reused as a fermentation activation liquid.

6. A method for fermentation and composite distillation of food and medicine as claimed in claim 1, characterized in that: During the low-temperature liquid pre-fermentation stage, a CO2 / N2 mixed gas is introduced every 12 hours, and the mixed gas ratio is 3:

7.

7. A method for fermentation and composite distillation of food and medicine as claimed in claim 1, characterized in that: After the steam explosion treatment, the composite enzymatic hydrolysis solution is immediately injected for impregnation.

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