Preparation method of Tibetan red yeast rice beta-glucan substitutional tea capable of lowering lipid, nourishing heart and improving immunity

Abstract

The invention relates to the technical field of substitutional tea preparation, in particular to Tibetan red yeast rice beta-glucan substitutional tea capable of lowering lipid, nourishing heart and improving immunity and a preparation method thereof. The preparation method of the monascus tea substitute comprises the following steps: taking a raw material monascus and carrying out first treatment to obtain a finished product strain; performing first fermentation on the finished product strain to obtain a pretreated strain, and performing second fermentation on the pretreated strain to obtain a fermented strain; and performing low-temperature drying on the fermented strains, and collecting to obtain the red yeast rice substitute tea. The invention also provides the red yeast rice substitutional tea prepared by the preparation method. Through a specific preparation technology, the raw material monascus purpureus is subjected to first treatment to obtain a finished product strain, the finished product strain is controlled to be fermented and dried, methods and parameters of all stages are adjusted, and effective components enriched in the monascus purpureus substitutional tea are improved in cooperation with improvement of a matrix, so that the monascus purpureus substitutional tea has the obvious effects of lowering lipid, nourishing the heart and improving the immunity. The problem that in the prior art, the red yeast rice substitutional tea with the effects of lowering lipid, nourishing heart and improving immunity is lacked is solved.

Description

Technical Field

[0001] The invention relates to the technical field of substitute tea preparation, in particular to a method for preparing Tibetan red yeast beta-glucan substitute tea capable of lowering blood lipids, nourishing the heart and improving immunity. Background Art

[0002] With the improvement of people's living standards and changes in dietary structure, the incidence of hyperlipidemia and cardiovascular diseases has increased year by year. At the same time, people are paying more and more attention to their own immunity. Therefore, there is a significant market demand for the development of healthy drinks with the effects of lowering blood lipids, nourishing the heart, and enhancing immunity.

[0003] Faced with the current severe situation of high blood lipids, rising incidence of cardiovascular diseases and the increasing number of patients, people are in urgent need of a healthy and green daily drink that has the health-care effects of lowering blood lipids and nourishing the heart.

[0004] Red yeast rice and highland barley are natural, rich in nutritional and medicinal value, and have strong local characteristics. Therefore, the development of red yeast rice tea substitutes has great potential market economic value in relevant areas. Summary of the Invention

[0005] The present invention aims to address the technical problem of the lack of a red yeast rice tea substitute with lipid-lowering, heart-nourishing, and immunity-enhancing effects in the prior art. The present invention provides a Tibetan red yeast rice β-glucan substitute tea with lipid-lowering, heart-nourishing, and immunity-enhancing effects, and a preparation method thereof. The lipid-lowering and heart-nourishing red yeast rice tea substitute of the present invention can effectively lower lipids, nourish the heart, and enhance immunity.

[0006] To achieve the above object, the present invention adopts the following technical solutions:

[0007] In a first aspect, the present invention provides a method for preparing Tibetan red yeast rice β-glucan substitute tea for lowering blood lipids, nourishing the heart, and improving immunity, comprising the following steps:

[0008] Taking the raw material Monascus and performing a first treatment to obtain a finished strain;

[0009] The finished strain is subjected to a first fermentation to obtain a pretreated strain, and the pretreated strain is subjected to a second fermentation to obtain a fermented strain;

[0010] The fermented bacteria are dried at low temperature and collected to obtain red yeast rice substitute tea.

[0011] Optionally, the first fermentation includes fermenting the finished strain at a temperature of 32-34° C. for 4 to 6 days to obtain a pretreated strain.

[0012] Optionally, the second fermentation includes fermenting the pretreated strain at a temperature of 25-27° C. for 16 to 20 days to obtain a fermented strain.

[0013] Optionally, the low-temperature drying includes taking the fermented bacteria, laying a layer with a thickness of ≤2 cm, and drying at a temperature of 61-80°C.

[0014] Optionally, the first processing includes the following steps:

[0015] Preparation of raw material matrix, improved malt extract culture medium and special culture medium;

[0016] The raw material Monascus strain is inoculated into the raw material matrix for cultivation and fermentation, and the dominant strain is selected;

[0017] The dominant strain is placed in the improved wort medium for a first expansion to obtain an expanded strain;

[0018] The expanded strain is placed in a special culture medium for a second expansion to obtain a finished strain.

[0019] Optionally, the preparation method of the raw material matrix is:

[0020] Raw materials: highland barley, soybean meal, bran, vitamin C, carbon source, nitrogen source;

[0021] The highland barley is crushed and mixed with soybean meal, bran and vitamin C, water is added to make the moisture content 35% to 45%, and carbon source and nitrogen source are added to obtain a raw material matrix.

[0022] Optionally, the raw materials, calculated by weight percentage, include: 80% to 90% highland barley, 4% to 6% soybean meal, 3% to 5% bran, 0.8% to 1.2% vitamin C, 1.5% to 2.5% carbon source, and 0.6% to 0.8% nitrogen source.

[0023] Optionally, the preparation method of the improved malt wort medium is to take commercially available malt wort medium, hydrolyzed soy protein and ammonium sulfate, and add a preset ratio of hydrolyzed soy protein and ammonium sulfate to the commercially available malt wort medium to obtain the improved malt wort medium.

[0024] Optionally, the method for preparing the special culture medium is to take a carbon source, a nitrogen source and an inorganic salt, and add them in a ratio of carbon source: nitrogen source: inorganic salt of 5.5-6.5:2.5-3.5:0.5-1.5 to obtain the special culture medium.

[0025] In a second aspect, the present invention provides red yeast rice substitute tea prepared by the above-mentioned method for preparing red yeast rice substitute tea.

[0026] The beneficial effects of the present invention are:

[0027] 1. The method for preparing the Tibetan red yeast rice β-glucan substitute tea for lowering blood lipids, nourishing the heart and improving immunity of the present invention comprises the following steps: through a specific preparation process, the raw material Monascus is subjected to a first treatment to cultivate the finished strain, the fermentation and drying process of the finished strain is controlled, the preparation method and process parameters at each stage are adjusted, and the matrix is improved to improve the effective ingredients enriched in the red yeast rice substitute tea, so that the red yeast rice substitute tea has obvious effects of lowering blood lipids, nourishing the heart and improving immunity.

[0028] By subjecting the raw material Monascus to a first treatment, in which the culture and propagation matrix of the raw material Monascus is effectively improved in the first treatment, a specific raw material matrix, an improved malt juice culture medium and a special culture medium are prepared, so that the finished strain can effectively absorb the effective components in the enrichment matrix during the culture and propagation of the dominant strain stage, the first propagation stage and the second propagation stage. The effective components have high immune activity, which enhances the health benefits of the red yeast rice substitute tea: lowering blood lipids, nourishing the heart, and enhancing immunity.

[0029] Furthermore, after the raw Monascus fungus undergoes a primary treatment to produce the finished strain, it undergoes a dual-temperature fermentation process: a primary and a secondary fermentation. The high temperature of the dual-temperature fermentation effectively promotes bacterial growth, while the low temperature induces the production of secondary metabolites, effectively and simultaneously enriching monacolin K and gamma-aminobutyric acid (GABA) in the red yeast rice. Monacolin K is effective in lowering blood lipids, while GABA is a heart-protecting component. The combination of these two makes the red yeast rice substitute tea possess lipid-lowering and heart-nourishing properties.

[0030] In the first treatment, after the matrix is improved, the enrichment effect of the effective ingredients in the matrix is better. The effective ingredients in the matrix are enriched in the red yeast rice substitute tea, and produce a synergistic effect with monacolin K, γ-aminobutyric acid, and red yeast rice polysaccharides enriched in the dual-temperature fermentation, thereby enhancing the effects of lowering blood lipids, nourishing the heart, and enhancing immunity.

[0031] Specifically, the vitamin C added to the raw material matrix of the first treatment can synergize with red yeast polysaccharides to activate the human body's immunity and effectively enhance the body's immunity. Highland barley was added to the raw material matrix in the first treatment. The β-glucan rich in highland barley synergizes with the monacolin K in red yeast, making the lipid-lowering effect of monacolin K more obvious. Soybean meal and bran were added to the raw material matrix of the first treatment. They are rich in protein and dietary fiber, and can cooperate with vitamin C to synergize with red yeast polysaccharides to fully activate the human body's immunity, making the effect of red yeast tea in enhancing immunity more obvious. The added soybean meal is rich in soy isoflavones, which can improve endothelial function, promote the effect of γ-aminobutyric acid in red yeast, and synergize with the production of γ-aminobutyric acid in red yeast to enhance the effect of lowering blood pressure and protecting the heart.

[0032] 2. The Tibetan red yeast rice β-glucan substitute tea for lowering blood lipids, nourishing the heart and improving immunity of the present invention has obvious effects of lowering blood lipids, nourishing the heart and improving immunity, has good health care effects and local characteristics, and has strong economic value. DETAILED DESCRIPTION

[0033] In order to enable those skilled in the art to better understand the technical solution of the invention, the present invention is further described in detail below in conjunction with specific implementation methods.

[0034] The embodiment of the present invention provides a method for preparing Tibetan red yeast rice β-glucan substitute tea for lowering blood lipids, nourishing the heart and improving immunity, comprising the following steps:

[0035] Taking the raw material Monascus and performing a first treatment to obtain a finished strain;

[0036] The finished strain is subjected to a first fermentation to obtain a pretreated strain, and the pretreated strain is subjected to a second fermentation to obtain a fermented strain;

[0037] The fermented bacteria are dried at low temperature and collected to obtain red yeast rice substitute tea.

[0038] It can be understood that through a specific preparation process, the raw material Monascus is subjected to a first treatment to cultivate the finished strain, the fermentation of the finished strain is controlled, and the first fermentation and the second fermentation are carried out at a double temperature, and low-temperature drying is carried out; the preparation method and process parameters of each stage are adjusted, and the improvement of the matrix in the first treatment is combined to improve the effective ingredients enriched in the red yeast rice substitute tea, so that the red yeast rice substitute tea has obvious effects of lowering blood lipids, nourishing the heart, and enhancing immunity.

[0039] Furthermore, the raw material Monascus is subjected to a first treatment, in which the culture and propagation matrix of the raw material Monascus is effectively improved, and a specific raw material matrix, improved malt juice culture medium and special culture medium are prepared, so that the finished strain can effectively absorb the effective ingredients in the enrichment matrix during the culture and propagation of the dominant strain stage, the first propagation stage and the second propagation stage. The effective ingredients have high immune activity, which enhances the health benefits of the red yeast rice substitute tea: lowering blood lipids, nourishing the heart, and enhancing immunity.

[0040] The finished strain then underwent a dual-temperature fermentation process, with both a primary and secondary fermentation. The high temperature of the dual-temperature fermentation effectively promoted bacterial growth, while the low temperature induced the production of secondary metabolites, effectively and simultaneously enriching monacolin K and γ-aminobutyric acid (GABA) in the red yeast rice. Monacolin K effectively lowers blood lipids, while GABA is a heart-protecting component. The combination of these two makes the red yeast rice substitute tea possess lipid-lowering and heart-nourishing properties. Using a single-temperature fermentation method would make it difficult to simultaneously enrich monacolin K and GABA.

[0041] In the first treatment, after the matrix is improved, the enrichment effect of the effective ingredients in the matrix is better. The effective ingredients in the matrix are enriched in the red yeast rice substitute tea, and produce a synergistic effect with monacolin K, γ-aminobutyric acid, and red yeast rice polysaccharides enriched in the dual-temperature fermentation, thereby enhancing the effects of lowering blood lipids, nourishing the heart, and enhancing immunity.

[0042] In certain embodiments of the present invention, the first fermentation comprises fermenting the finished strain at a temperature of 32-34° C. for 4 to 6 days.

[0043] In certain embodiments of the present invention, the second fermentation comprises fermenting the pretreated bacteria at a temperature of 25-27° C. for 16 to 20 days.

[0044] It's understandable that the higher temperature of 32-34°C in the first fermentation during dual-temperature fermentation effectively promotes bacterial growth and proliferation, while the lower temperature of 25-27°C in the second fermentation allows for the accumulation of metabolites, effectively inducing the production of monacolin K and γ-aminobutyric acid. This combination of the first and second fermentations effectively and simultaneously enriches monacolin K and γ-aminobutyric acid in red yeast rice. Monacolin K is effective in lowering blood lipids, while γ-aminobutyric acid is a heart-protecting component. Together, these two contribute to the lipid-lowering and heart-nourishing properties of red yeast rice tea.

[0045] Specifically, during the low-temperature second fermentation, monacolin K and gamma-aminobutyric acid (GABA) in red yeast rice are effectively enriched, induced, and accumulated. Monacolin K inhibits HMG-CoA reductase, achieving lipid-lowering effects. GABA lowers angiotensin, thereby reducing blood pressure and protecting the heart.

[0046] In certain embodiments of the present invention, the raw material Monascus fermentation product is preferably Tibetan Monascus.

[0047] In certain embodiments of the present invention, the low-temperature drying comprises drying the fermented bacteria at a temperature of 61-80°C with a layer thickness of ≤2 cm.

[0048] In certain embodiments of the present invention, the drying step is to a moisture content of ≤6%.

[0049] In some embodiments of the present invention, the first processing comprises the following steps:

[0050] Preparation of raw material matrix, improved malt extract culture medium and special culture medium;

[0051] The raw material Monascus strain is inoculated into the raw material matrix for cultivation and fermentation, and the dominant strain is selected;

[0052] The dominant strain is placed in the improved wort medium for a first expansion to obtain an expanded strain;

[0053] The expanded strain is placed in a special culture medium for a second expansion to obtain a finished strain.

[0054] It can be understood that the present invention effectively improves the culture and propagation matrix of the raw material Monascus by preparing the raw material matrix, the improved malt juice culture medium and the special culture medium, and prepares specific raw material matrix, the improved malt juice culture medium and the special culture medium, so that the finished strains can effectively absorb the effective ingredients in the enrichment matrix during the culture and propagation of the dominant strain stage, the first propagation stage and the second propagation stage. The effective ingredients have high immune activity, which enhances the health benefits of red yeast rice substitute tea: lowering blood lipids, nourishing the heart, and enhancing immunity.

[0055] In certain embodiments of the present invention, the method for preparing the raw material matrix is:

[0056] Raw materials: highland barley, soybean meal, bran, vitamin C, carbon source, nitrogen source;

[0057] The highland barley is crushed and mixed with soybean meal, bran and vitamin C, water is added to make the moisture content 35% to 45%, and carbon source and nitrogen source are added to obtain a raw material matrix.

[0058] In certain embodiments of the present invention, the raw materials, calculated by weight percentage, include: 80% to 90% highland barley, 4% to 6% soybean meal, 3% to 5% bran, 0.8% to 1.2% vitamin C, 1.5% to 2.5% carbon source, and 0.6% to 0.8% nitrogen source.

[0059] In certain embodiments of the present invention, the vitamin C can be general vitamin C.

[0060] Preferably, a sodium alginate-chitosan double-layer embedding structure of microcapsule vitamin C is used. The double-layer embedding structure of sodium alginate-chitosan microcapsule vitamin C can effectively improve the thermal stability of vitamin C, making the effect better.

[0061] It is understandable that by preparing the raw material matrix, natural raw materials such as highland barley, soybean meal, bran, and vitamin C are added to the matrix. The added vitamin C can synergize with red yeast polysaccharides to activate the human body's immunity and effectively enhance the body's immunity. The added highland barley is rich in β-glucan, and β-glucan has a synergistic effect with monacolin K in red yeast, making the lipid-lowering effect of monacolin K more obvious. The added soybean meal and bran are rich in protein and dietary fiber, and can cooperate with vitamin C to synergistically act on red yeast polysaccharides to fully activate the human body's immunity, making the effect of red yeast tea in enhancing immunity more obvious. The added soybean meal is rich in soy isoflavones, which can improve vascular endothelial function, promote the effect of γ-aminobutyric acid in red yeast, and synergize with the production of γ-aminobutyric acid in red yeast to enhance the effect of lowering blood pressure and protecting the heart.

[0062] The efficacy and mechanism of this dual-temperature fermentation are further described, combining the preparation of the raw material matrix and the fermentation of the finished strain. The high temperature of the first fermentation effectively promotes bacterial growth and proliferation, while the low temperature of the second fermentation allows for the accumulation of metabolites, effectively and simultaneously enriching monacolin K and γ-aminobutyric acid. Monacolin K inhibits HMG-CoA reductase, effectively lowering lipids, while γ-aminobutyric acid reduces angiotensin, lowering blood pressure and protecting the heart. Together, these two factors contribute to the lipid-lowering and heart-nourishing effects of red yeast rice tea.

[0063] Natural raw materials are added in the preparation of the raw material matrix: highland barley, soybean meal, bran, and vitamin C. The β-glucan in highland barley can produce a synergistic effect with monacolin K in red yeast rice, bind bile acid, lower cholesterol, and make the lipid-lowering effect of monacolin K more obvious.

[0064] The added soybean meal and bran are rich in protein and dietary fiber, and can work synergistically with vitamin C on red yeast rice polysaccharides to fully activate the body's immunity, making the effect of red yeast rice substitute tea in enhancing immunity more obvious.

[0065] The added soybean meal is rich in soy isoflavones, which can improve endothelial function, promote the effect of γ-aminobutyric acid in red yeast rice, and synergize with the production of γ-aminobutyric acid in red yeast rice to enhance the effect of lowering blood pressure and protecting the heart.

[0066] In certain embodiments of the present invention, the preparation method of the improved malt wort medium is to take commercially available malt wort medium, hydrolyzed soy protein and ammonium sulfate, and add a preset ratio of hydrolyzed soy protein and ammonium sulfate to the commercially available malt wort medium to obtain the improved malt wort medium.

[0067] In certain embodiments of the present invention, the preset ratio is 4.5-5.5:0.5-1.5.

[0068] In some embodiments of the present invention, the preset ratio is preferably 5:1.

[0069] It is understood that the modified wort medium is obtained by improving the commercially available malt wort medium, and hydrolyzed soy protein and ammonium sulfate are added to the commercially available malt wort medium at a ratio of 4.5-5.5:0.5-1.5. The hydrolyzed soy protein is a high-quality organic nitrogen source that provides a variety of amino acids, small peptides, etc. The hydrolyzed soy protein also contains some trace elements, vitamins and growth factors (such as B vitamins), which can more comprehensively support bacterial growth and metabolism.

[0070] Ammonium sulfate is an inorganic nitrogen source, primarily providing ammonium ions, which Monascus uses to synthesize the amino acids and proteins it needs. The nitrogen in ammonium sulfate is typically more readily absorbed and utilized by microorganisms, especially during the initial stages of growth.

[0071] This ratio of hydrolyzed soy protein to ammonium sulfate provides Monascus with a rich, balanced, and easily usable mixed nitrogen source, significantly promoting mycelial growth and biomass accumulation, and boosting the accumulation of red yeast rice metabolites: monacolin K and γ-aminobutyric acid. Specifically, hydrolyzed soy protein promotes the synthesis of monacolin K and γ-aminobutyric acid, while the addition of an appropriate amount of ammonium sulfate provides essential sulfur, maintaining nitrogen metabolism and promoting synthesis. This enhances the lipid-lowering and heart-nourishing effects of red yeast rice tea.

[0072] In certain embodiments of the present invention, a carbon source, a nitrogen source, and an inorganic salt are added in a ratio of 5.5-6.5:2.5-3.5:0.5-1.5 to obtain a dedicated culture medium.

[0073] In certain embodiments of the present invention, the preferred ratio of carbon source:nitrogen source:inorganic salt is 6:3:1.

[0074] It can be understood that by preparing a special culture medium, the ratio of carbon source: nitrogen source: inorganic salt is 5.5-6.5:2.5-3.5:0.5-1.5, which can provide sufficient nutrients, so that the mycelium accounts for >90%, so that the secondary expansion effect of the strain is good, and the nutritional balance and metabolic flow can be accurately regulated.

[0075] Carbon sources provide energy effectively, maintain basal metabolism, and avoid carbon excess causing secondary metabolism. Nitrogen sources provide amino acids / NH4 + Activating the Tor pathway directly promotes mycelial synthesis and inhibits spore formation. Inorganic salts co-activate enzymes, and osmotic pressure balance ensures enzyme activity and transmembrane transport efficiency.

[0076] By reducing the C / N ratio in the culture medium, enriching nitrogen sources, and limiting salt, the metabolism of Monascus is forced to be directed towards mycelial growth, thus meeting the requirements of seed propagation for high-purity and high-activity mycelium. This further promotes the effective and simultaneous enrichment of monacolin K and γ-aminobutyric acid.

[0077] In a second aspect, an embodiment of the present invention provides red yeast rice substitute tea prepared by the above-mentioned method for preparing red yeast rice substitute tea.

[0078] The above is a detailed description of the present invention, and the following are embodiments of the present invention.

[0079] Example 1

[0080] This embodiment provides a method for preparing Tibetan red yeast rice β-glucan substitute tea that reduces blood lipids, nourishes the heart, and improves immunity.

[0081] (1) Take the raw material Monascus and perform the first treatment. The first treatment is to prepare the raw material matrix, the improved malt extract medium and the special medium.

[0082] Prepare the raw material matrix: 100g black barley and 800g white barley, grind and mix, add 50g soybean meal, 40g bran, 10g sodium alginate-chitosan embedded microcapsule vitamin C, add water to the moisture content of 35% to 40%, add 20g glucose and 5g yeast paste.

[0083] Preparation of improved malt wort medium: taking commercially available malt wort medium, hydrolyzed soy protein and ammonium sulfate, adding 25 g of hydrolyzed soy protein and 5 g of ammonium sulfate to the commercially available malt wort medium to obtain the improved malt wort medium.

[0084] Prepare a special culture medium: add 60 g of carbon source, 30 g of nitrogen source, and 10 g of inorganic salt according to the ratio of carbon source: nitrogen source: inorganic salt of 6:3:1 to obtain a special culture medium.

[0085] (2) taking the raw material Monascus strain and inoculating it into the raw material matrix prepared in (1), culturing and fermenting it, and selecting the dominant strain;

[0086] The dominant strain was placed in the improved malt extract medium prepared in (1) for the first propagation, and cultured at 28°C for 48 hours to obtain the propagated strain;

[0087] The expanded strain was placed in the special culture medium prepared in (1) for the second expansion, and cultured at 25°C for 72 hours until the hyphae were densely distributed. Microscopic examination showed that the hyphae accounted for more than 90%, and the finished strain was obtained.

[0088] (3) Perform dual-temperature fermentation on the finished strain: first perform the first fermentation at 32°C and 80% RH for 5 days to obtain the pre-treated strain.

[0089] The pretreated strain was subjected to a second fermentation at 25° C. and 70% relative humidity for 18 days to obtain a fermented strain;

[0090] (4) The fermented bacteria were dried at low temperature, and the fermented bacteria were spread in a layer with a thickness of 1.5 cm and vacuum dried at 45° C. Red yeast rice substitute tea 1 was obtained.

[0091] Example 2

[0092] This embodiment provides a method for preparing a Tibetan red yeast rice β-glucan substitute tea that lowers blood lipids, nourishes the heart, and enhances immunity. The remaining steps are the same as those in Example 1, with the only difference being that a single temperature fermentation is employed during the fermentation of the finished strain: at 32°C and 80% relative humidity for 23 days to pre-treat the strain.

[0093] Finally, red yeast rice substitute tea 2 was collected.

[0094] Example 3

[0095] This embodiment provides a method for preparing Tibetan red yeast rice β-glucan substitute tea that reduces blood lipids, nourishes the heart, and improves immunity.

[0096] (1) Take the raw material Monascus and perform the first treatment. The first treatment is to prepare the raw material matrix, the improved malt extract medium and the special medium.

[0097] Prepare the raw material matrix: 100g black barley and 800g white barley, grind and mix, add 50g soybean meal, 40g bran, 10g sodium alginate-chitosan embedded microcapsule vitamin C, add water to the moisture content of 35% to 40%, supplement 20g glucose and 5g yeast extract.

[0098] Preparation of improved malt wort medium: taking commercially available malt wort medium, hydrolyzed soy protein and ammonium sulfate, adding 25 g of hydrolyzed soy protein and 5 g of ammonium sulfate to the commercially available malt wort medium to obtain the improved malt wort medium.

[0099] Prepare a special culture medium: add 60 g of carbon source, 30 g of nitrogen source, and 10 g of inorganic salt according to the ratio of carbon source: nitrogen source: inorganic salt of 6:3:1 to obtain a special culture medium.

[0100] The carbon source is glucose 4% + maltose 2% (*w / w*); the nitrogen source is soybean meal hydrolyzate 2.5% + ammonium sulfate 0.5% (*w / w*); and the inorganic salt is MgSO4 0.1% + KH2PO4 0.05% + CaCl2 0.05%.

[0101] (2) taking the raw material Monascus strain and inoculating it into the raw material matrix prepared in (1), culturing and fermenting it, and selecting the dominant strain;

[0102] The dominant strain was placed in the improved malt extract medium prepared in (1) for the first propagation, and cultured at 28°C for 48 hours to obtain the propagated strain;

[0103] The expanded strain was placed in the special culture medium prepared in (1) for the second expansion, and cultured at 25°C for 72 hours until the hyphae were densely distributed. Microscopic examination showed that the hyphae accounted for more than 90%, and the finished strain was obtained.

[0104] (3) Perform dual-temperature fermentation on the finished strain: first perform the first fermentation at 32°C and 80% RH for 5 days to obtain the pre-treated strain.

[0105] The pretreated strain was subjected to a second fermentation at 25° C. and 70% relative humidity for 18 days to obtain a fermented strain;

[0106] (4) The fermented bacteria were dried at low temperature, and the fermented bacteria were spread in a layer with a thickness of 1.5 cm and vacuum dried at 45° C. Red yeast rice substitute tea 3 was obtained.

[0107] Test Example 1 Determination of the Content of Monacolin K and γ-Aminobutyric Acid

[0108] 1.1 Experimental design

[0109] In this test example, the red yeast rice substitute tea 1 obtained in Example 1 was used as sample 1, and the red yeast rice substitute tea 2 (single-temperature fermentation) obtained in Example 2 was used as sample 2. Commercially available red yeast rice tea was purchased as sample 3, and comparative effects were tested respectively.

[0110] The specific indicators for effect detection are: respectively determining the contents (mg / g) of monacolin K and γ-aminobutyric acid in samples 1-3.

[0111] The contents of monacolin K and γ-aminobutyric acid were determined using high performance liquid chromatography. The results are shown in Table 1.

[0112] 1.2 Test results

[0113] Table 1

[0114] Group Sample 1 present invention Sample 2 single temperature fermentation Sample 3 is commercially available Monacolin K content (mg / g) 8.7±0.3 5.2±0.2 3.5±0.2 GABA content (mg / g) 12.1±0.4 6.8±0.3 3.9±0.3

[0115] 1.3 Analysis of test results

[0116] Through the above-mentioned determination of the content of monacolin K and γ-aminobutyric acid, it was found that the content of monacolin K and γ-aminobutyric acid in the red yeast rice substitute tea of sample 1 prepared using the preparation method of the present invention was significantly higher than that in the single-temperature fermented red yeast rice substitute tea of sample 2, and was also significantly higher than that in the commercially available red yeast rice substitute tea.

[0117] This demonstrates that the dual-temperature fermentation method of the present invention, with both the first and second fermentations, can effectively promote bacterial growth, induce the production of secondary metabolites at low temperatures, and effectively and simultaneously enrich monacolin K and γ-aminobutyric acid in red yeast rice. The contents of monacolin K and γ-aminobutyric acid in red yeast rice substitute tea sample 2, fermented at a single temperature, were significantly lower than those in red yeast rice substitute tea sample 1 of the present invention, and even lower than those in commercially available red yeast rice substitute tea sample 3.

[0118] It is further proved that the high temperature in the first fermentation of the dual-temperature fermentation in the preparation method of the present invention can effectively promote bacterial growth and proliferation, and the low temperature in the second fermentation can accumulate metabolites, which can effectively and synchronously enrich monacolin K and γ-aminobutyric acid.

[0119] Test Example 2: Determination of Vitamin C Retention Rate

[0120] 2.1 Experimental design

[0121] In this test example, the red yeast rice substitute tea 1 obtained in Example 1 was used as sample 1, and a plurality of samples 1 of equal weight were divided into three groups: test groups 1-3, and three groups of red yeast rice substitute tea 1 were brewed respectively.

[0122] The average vitamin C retention rate of three groups of red yeast rice substitute tea 1 was determined; the vitamin C retention rate was determined using HPLC precise quantitative method.

[0123] The measurement results are shown in Table 2.

[0124] 2.2 Test results

[0125] Table 2

[0126] Group Experimental group 1 Experimental Group 2 Experimental Group 3 average value Vitamin C retention rate (%) 91.2 92.2 91.9 91.7

[0127] 2.3 Analysis of test results

[0128] In Experiment 2, the vitamin C retention rate after brewing was measured, and the tea substitute of the present invention was found to have a high retention rate, reaching an average retention rate of 91.7%. This indicates that the vitamin C component in the tea substitute is effectively retained, and that the vitamin C can synergize with red yeast rice polysaccharides to activate the human immune system, effectively enhancing the body's immunity. Therefore, the tea substitute of the present invention is very effective in enhancing immunity.

[0129] Experimental Example 3: Effects on TC and serum IgG in hyperlipidemic rats

[0130] 3.1 Experimental design

[0131] In this test example, the red yeast rice substitute tea 1 obtained in Example 1 was used as sample 1, and the red yeast rice substitute tea 2 (single-temperature fermentation) obtained in Example 2 was used as sample 2. Commercially available red yeast rice tea was purchased as sample 3, and comparative effects were tested respectively.

[0132] The specific indicators of the effect test are: measuring the effects of samples 1-3 on TC and serum IgG in hyperlipidemic rats, and calculating the TC reduction rate and serum IgG increase rate.

[0133] The experimental method is as follows: a group of experimental SD rats (male, 180±20g) were selected.

[0134] The experimental rats were randomly divided into three groups, namely experimental groups I, II and III.

[0135] Hyperlipidemia models were established using the same feeding conditions. For example, three groups were fed the same diet: 76.8% basal feed + 10% lard + 1.5% cholesterol + 0.5% sodium cholate + 10% sucrose + 1.2% vitamins and minerals, three times daily for 15 days. Blood was collected from the tail vein on day 15 to confirm that the average TC in all three groups was ≥5.2 mmol / L, indicating successful modeling. The average TC and average serum IgG values for the three groups on day 15 were recorded as initial data.

[0136] Starting from the 16th day, the animals were fed for 15 days: Experimental Group I was fed Red Yeast Tea Substitute 1 from Sample 1, Experimental Group II was fed Red Yeast Tea Substitute 2 from Sample 2, and Experimental Group III was fed Red Yeast Tea Substitute 3 from Sample 3. The feeding amount was kept the same for all three groups.

[0137] On the 30th day, venous blood was collected to determine the average TC and average serum IgG of the three groups of rats.

[0138] The average TC and average serum IgG of the three groups of rats on the 15th day and the average TC and average serum IgG of the three groups of rats on the 30th day were compared.

[0139] The statistical results of the TC decrease rate and serum IgG increase rate of the three groups of rats in the experiment I, II and III are shown in Table 3.

[0140] 3.2 Test results

[0141] Table 3

[0142] Group Sample 1 present invention Sample 2 single temperature fermentation Sample 3 commercially available without vitamin C Average TC decrease rate (%) 31.5 18.7 15.8 Average serum IgG increase rate (%) 45.3 22.1 0.6

[0143] 3.3 Analysis of test results

[0144] By comparing the average TC decrease rate and average serum IgG increase rate of the three sample groups (experimental groups I, II, and III) of hyperlipidemic rats, we found that:

[0145] Experimental group I: The red yeast rice substitute tea of sample 1 prepared by the preparation method of the present invention can effectively reduce the TC of rats with hyperlipidemia and increase the serum IgG of rats, and the effect is very significant.

[0146] However, the effects of the single-temperature fermented sample 2 in Experimental Group II and the sample 3 in Experimental Group III on reducing TC and increasing serum IgG in rats were not as good as those of the sample 1 of the present invention.

[0147] In summary, through the above-mentioned Test Example-3: In the test of determining the effective ingredients, the red yeast rice substitute tea of Sample 1 prepared by the preparation method of the present invention has a higher content of monacolin K and γ-aminobutyric acid.

[0148] In the brewing test, it was proved that the red yeast rice substitute tea of the present invention has a high vitamin C retention rate and a good effect of enhancing immunity.

[0149] In rat experiments, the TC of rats with hyperlipidemia decreased significantly and the serum IgG increased significantly, which indeed has a significant effect of lowering lipids and nourishing the heart.

[0150] The preparation method of the present invention uses a specific preparation process to cultivate the raw material Monascus purpureus to obtain a finished strain, control the fermentation and drying process of the finished strain, adjust the preparation method and process parameters at each stage, and improve the substrate to improve the effective ingredients enriched in the red yeast rice substitute tea, so that the red yeast rice substitute tea has high contents of monacolin K, γ-aminobutyric acid, monacolin K, and γ-aminobutyric acid. It has obvious effects of lowering blood lipids, nourishing the heart, and enhancing immunity.

[0151] The above are merely preferred embodiments of the present invention. It should be noted that the above preferred embodiments should not be construed as limiting the present invention, and the scope of protection of the present invention should be determined by the scope defined in the claims. Persons skilled in the art will appreciate that improvements and modifications may be made without departing from the spirit and scope of the present invention, and such improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for preparing Tibetan red yeast rice β-glucan substitute tea for lowering blood lipids, nourishing the heart and improving immunity, characterized in that: It includes the following steps, Taking the raw material Monascus and performing a first treatment to obtain a finished strain; The finished strain is subjected to a first fermentation to obtain a pretreated strain, and the pretreated strain is subjected to a second fermentation to obtain a fermented strain; The fermented bacteria are dried at low temperature and collected to obtain red yeast rice substitute tea.

2. The method for preparing a Tibetan red yeast rice β-glucan substitute tea for lowering blood lipids, nourishing the heart and improving immunity according to claim 1, characterized in that: The first fermentation includes fermenting the finished strain at a temperature of 32-34° C. for 4-6 days to obtain the pretreated strain.

3. The method for preparing a Tibetan red yeast rice β-glucan substitute tea for lowering blood lipids, nourishing the heart and improving immunity according to claim 1, characterized in that: The second fermentation includes fermenting the pretreated strain at a temperature of 25-27° C. for 16 to 20 days to obtain a fermented strain.

4. The method for preparing a Tibetan red yeast rice β-glucan substitute tea for lowering blood lipids, nourishing the heart and improving immunity according to claim 1, characterized in that: The low-temperature drying comprises taking the fermented bacteria, laying a layer with a thickness of ≤2 cm, and drying at a temperature of 61-80°C.

5. The method for preparing a Tibetan red yeast rice β-glucan substitute tea for lowering blood lipids, nourishing the heart and improving immunity according to claim 1, characterized in that: The first process comprises the following steps, Preparation of raw material matrix, improved malt extract culture medium and special culture medium; The raw material Monascus strain is inoculated into the raw material matrix for cultivation and fermentation, and the dominant strain is selected; The dominant strain is placed in the improved wort medium for a first expansion to obtain an expanded strain; The expanded strain is placed in a special culture medium for a second expansion to obtain a finished strain.

6. The method for preparing a Tibetan red yeast rice β-glucan substitute tea for lowering blood lipids, nourishing the heart and improving immunity according to claim 1, characterized in that: The preparation method of the raw material matrix is: Raw materials: highland barley, soybean meal, bran, vitamin C, carbon source, nitrogen source; The highland barley is crushed and mixed with soybean meal, bran and vitamin C, water is added until the moisture content is 35% to 45%, and a carbon source and a nitrogen source are added to obtain a raw material matrix.

7. The method for preparing a Tibetan red yeast rice β-glucan substitute tea for lowering blood lipids, nourishing the heart and improving immunity according to claim 6, characterized in that: The raw materials, calculated by weight percentage, include: 80% to 90% highland barley, 4% to 6% soybean meal, 3% to 5% bran, 0.8% to 1.2% vitamin C, 1.5% to 2.5% carbon source, and 0.6% to 0.8% nitrogen source.

8. The method for preparing a Tibetan red yeast rice β-glucan substitute tea for lowering blood lipids, nourishing the heart and improving immunity according to claim 1, characterized in that: The preparation method of the improved malt wort culture medium comprises taking a commercially available malt wort culture medium, hydrolyzed soy protein and ammonium sulfate, and adding a preset ratio of hydrolyzed soy protein and ammonium sulfate to the commercially available malt wort culture medium to obtain the improved malt wort culture medium.

9. The method for preparing a Tibetan red yeast rice β-glucan substitute tea for lowering blood lipids, nourishing the heart and improving immunity according to claim 1, characterized in that: The preparation method of the special culture medium is to take a carbon source, a nitrogen source and an inorganic salt, and add them according to the ratio of carbon source: nitrogen source: inorganic salt of 5.5-6.5:2.5-3.5:0.5-1.5 to obtain the special culture medium.

10. Red yeast rice substitute tea prepared by the method for preparing red yeast rice substitute tea according to any one of claims 1 to 9.