Lactic acid slow-release agent, monascus fermentation system and method for controlling concentration of lactic acid in monascus fermentation system

Abstract

The invention discloses a lactic acid sustained-release agent, a monascus fermentation system and a method for controlling the concentration of lactic acid in the monascus fermentation system. The lactic acid sustained-release agent comprises at least two kinds of oligomeric lactic acid with different polymerization degrees. The number-average molecular weight of the oligomeric lactic acid is between 10 Da and 100 Da. Research finds that in a monascus fermentation system, oligomeric lactic acid can be decomposed along with the fermentation process to provide lactic acid for the system; when various oligomeric lactic acids are added into the monascus fermentation system, due to different polymerization degrees and different decomposition speeds of the oligomeric lactic acids, gradient automatic supplementation of lactic acid in the monascus fermentation system is realized, so that the pH value of the monascus fermentation system can be controlled within a suitable range, smooth growth and metabolism of monascus are ensured, and the production efficiency of the monascus is improved. The quality of the final monascus product is ensured, the cost of monitoring the content of lactic acid and supplementing lactic acid by an instrument or manual work is avoided, and the error rate is reduced.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of biotechnology, and particularly relates to a lactic acid sustained-release agent, a monascus fermentation system and a method for controlling lactic acid concentration in the monascus fermentation system. BACKGROUND

[0002] Monascus, a traditional Chinese medicine, is a red koji rice parasitized by mycelium of monascus on cereals (including japonica rice, oat, highland barley, sorghum, etc.), and has the effects of invigorating the spleen, promoting digestion, promoting blood circulation and removing blood stasis. The preparation and use of monascus have a history of thousands of years, and monascus is commonly used for food accumulation and stagnation, abdominal distension, bloody and watery diarrhea, postpartum lochia, and contusions and injuries.

[0003] The optimal pH for the growth of monascus is 3-5, and monascus is a typical acidophilic bacterium, especially lactic acid. Therefore, lactic acid plays a key role in the preparation of monascus. Since lactic acid is involved in the metabolic process of monascus, it is consumed in large amounts during the growth of monascus. Therefore, the lactic acid concentration in the monascus preparation system is real-time changing. How to control the lactic acid concentration and control the lactic acid concentration in the required range is the key to maintaining the good growth and metabolism of monascus to obtain high-quality monascus. SUMMARY

[0004] The present application provides a lactic acid sustained-release agent, a monascus fermentation system and a method for controlling lactic acid concentration in the monascus fermentation system, which provides a new way for effectively controlling lactic acid concentration in the monascus fermentation process.

[0005] To achieve the above-mentioned purpose of the application, the end scheme of the present application is as follows: The present application first provides a lactic acid sustained-release agent, which comprises at least two oligomeric lactic acids with different polymerization degrees. The number average molecular weight of the oligomeric lactic acid is between 10-100 Da.

[0006] The present application researches and finds that in the monascus fermentation system, oligomeric lactic acid can be decomposed to provide lactic acid for the system as the fermentation process proceeds. When multiple oligomeric lactic acids are added to the monascus fermentation system, due to the different polymerization degrees, the decomposition rates of the oligomeric lactic acids are different. The decomposition rate of low oligomeric lactic acid is relatively fast, which can provide lactic acid in the early and middle stages. The decomposition rate of high oligomeric lactic acid is relatively slow, which can provide lactic acid in the middle and late stages. This realizes the gradient automatic replenishment of lactic acid in the monascus fermentation system, so as to control the pH of the monascus fermentation system in the appropriate range, which not only ensures the smooth growth and metabolism of monascus, but also helps to ensure the quality of the final monascus product, and avoids the cost of monitoring lactic acid content and supplementing lactic acid by instruments or manual operation, and reduces the error rate.

[0007] As a preferred, the lactic acid sustained-release agent comprises at least low oligomeric lactic acid with a number average molecular weight less than 50 Da and high oligomeric lactic acid with a number average molecular weight greater than 50 Da.

[0008] As further preferred, the lactic acid sustained-release agent is composed of oligomeric lactic acid with a number average molecular weight of 10 Da, a number average molecular weight of 40 Da, a number average molecular weight of 80 Da and a number average molecular weight of 100 Da.

[0009] As preferred, the preparation process of the oligomeric lactic acid comprises: (1) stirring lactic acid and food-grade phosphoric acid uniformly, and then reacting at 95℃ under different vacuum pressures until no water vapor is generated, to obtain at least two oligomeric lactic acids with different degrees of polymerization; (2) mixing the at least two oligomeric lactic acids with different degrees of polymerization, and then stirring at 90℃ for 2 h (to fully mix the oligomeric lactic acids), to obtain the lactic acid sustained-release agent.

[0010] As further preferred, in step (1), the oligomeric lactic acid with a number average molecular weight of 10 Da is obtained under a vacuum pressure of -0.2 MPa, the oligomeric lactic acid with a number average molecular weight of 40 Da is obtained under a vacuum pressure of -0.4 MPa, the oligomeric lactic acid with a number average molecular weight of 80 Da is obtained under a vacuum pressure of -0.6 MPa, and the oligomeric lactic acid with a number average molecular weight of 100 Da is obtained under a vacuum pressure of -0.09 MPa.

[0011] The present application also provides a Monascus fermentation system, which comprises Monascus, grains, a nutrient medium, lactic acid and the above-mentioned lactic acid sustained-release agent. The lactic acid can effectively control the pH of the fermentation system at the beginning of fermentation, and the lactic acid sustained-release agent starts to release lactic acid gradually after the lactic acid is gradually consumed.

[0012] Since the growth and metabolism speed of Monascus varies in different grains, the requirements for the lactic acid concentration are different at different periods, which results in different requirements for the mass ratio of the oligomeric lactic acids in the lactic acid sustained-release agent.

[0013] It is found through experiments that, when the grains are japonica rice, the mass ratio of lactic acid, oligomeric lactic acid with a number average molecular weight of 10 Da, oligomeric lactic acid with a number average molecular weight of 40 Da, oligomeric lactic acid with a number average molecular weight of 80 Da and oligomeric lactic acid with a number average molecular weight of 100 Da is preferably 10: (2-6): (1-4): (1-4): 1; When the grains are oat, the mass ratio of lactic acid, oligomeric lactic acid with a number average molecular weight of 10 Da, oligomeric lactic acid with a number average molecular weight of 40 Da, oligomeric lactic acid with a number average molecular weight of 80 Da and oligomeric lactic acid with a number average molecular weight of 100 Da is preferably 10: (3-8): (2-6): (1-3): 1.

[0014] When the grain is highland barley, the mass ratio of lactic acid, oligomeric lactic acid with a number average molecular weight of 10 Da, oligomeric lactic acid with a number average molecular weight of 40 Da, oligomeric lactic acid with a number average molecular weight of 80 Da and oligomeric lactic acid with a number average molecular weight of 100 Da is preferably 10: (1-6) : (2-8) : (1-2) : 1. When the grain is highland barley, the mass ratio of lactic acid, oligomeric lactic acid with a number average molecular weight of 10 Da, oligomeric lactic acid with a number average molecular weight of 40 Da, oligomeric lactic acid with a number average molecular weight of 80 Da and oligomeric lactic acid with a number average molecular weight of 100 Da is preferably 10: (1-6) : (2-8) : (1-2) : 1.

[0015] As further preferred, when the grain is japonica rice, the mass ratio of lactic acid, oligomeric lactic acid with a number average molecular weight of 10 Da, oligomeric lactic acid with a number average molecular weight of 40 Da, oligomeric lactic acid with a number average molecular weight of 80 Da and oligomeric lactic acid with a number average molecular weight of 100 Da is 10:6:4:4:1; or, when the grain is oat, the mass ratio of lactic acid, oligomeric lactic acid with a number average molecular weight of 10 Da, oligomeric lactic acid with a number average molecular weight of 40 Da, oligomeric lactic acid with a number average molecular weight of 80 Da and oligomeric lactic acid with a number average molecular weight of 100 Da is 10:5:4:2:1; When the grain is highland barley, the mass ratio of lactic acid, oligomeric lactic acid with a number average molecular weight of 10 Da, oligomeric lactic acid with a number average molecular weight of 40 Da, oligomeric lactic acid with a number average molecular weight of 80 Da and oligomeric lactic acid with a number average molecular weight of 100 Da is preferably 10:6:5:3:1; or, when the grain is highland barley, the mass ratio of lactic acid, oligomeric lactic acid with a number average molecular weight of 10 Da, oligomeric lactic acid with a number average molecular weight of 40 Da, oligomeric lactic acid with a number average molecular weight of 80 Da and oligomeric lactic acid with a number average molecular weight of 100 Da is 10:6:8:2:1.

[0016] As preferred, in the above-mentioned Monascus fermentation system, the mass ratio of the total amount of lactic acid and the lactic acid slow-release agent to the grain is 1:10.

[0017] The present application also provides a method for controlling the concentration of lactic acid in a Monascus fermentation system, which comprises mixing Monascus, grain, nutrient medium, lactic acid and the above-mentioned lactic acid slow-release agent in a predetermined mass ratio, and fermenting for 25-35 days.

[0018] When the grain is stem rice, the fermentation time is 35 days; when the grain is oat, the fermentation time is 30 days; when the grain is highland barley, the fermentation time is 28 days; and when the grain is highland barley, the fermentation time is 25 days.

[0019] Compared with the prior art, the beneficial effects of the present application are embodied in: (1) The present application researches and finds that in the Monascus fermentation system, oligomeric lactic acid can be decomposed to provide lactic acid for the system as the fermentation process proceeds; when a plurality of oligomeric lactic acids are added to the Monascus fermentation system, due to the different degrees of polymerization, the decomposition rates of the oligomeric lactic acids are different, the decomposition rate of the low-polymer oligomeric lactic acid is faster, which can provide lactic acid in the early and middle stages, and the decomposition rate of the high-polymer oligomeric lactic acid is slower, which can provide lactic acid in the middle and late stages, which realizes the gradient self-supply of lactic acid in the Monascus fermentation system, so as to control the pH of the Monascus fermentation system in a suitable range, which not only ensures the smooth growth and metabolism of Monascus, is conducive to ensuring the quality of the final Monascus product, but also eliminates the cost of instrument or manual monitoring of lactic acid content and supplementing of lactic acid, and reduces the error rate.

[0020] (2) In the present application, the specific mass ratio of each component in the lactic acid slow-release agent can be designed according to the specific grain type, so as to realize the perfect adaptation of the lactic acid concentration to different Monascus fermentation systems.

[0021] (3) The lactic acid slow-release agent of the present application has good fluidity and does not affect the dissolved oxygen content of the Monascus fermentation system, and has no effect on the growth environment of Monascus. BRIEF DESCRIPTION OF DRAWINGS

[0022] Figure 1 pH values of the Monascus fermentation systems of Examples 2 and Comparative Examples 1-6 at different fermentation time points; Figure 2 pH values of the Monascus fermentation systems of Examples 3 and Comparative Examples 1-6 at different fermentation time points; Figure 3 pH values of the Monascus fermentation systems of Examples 4 and Comparative Examples 1-6 at different fermentation time points; Figure 4 pH values of the Monascus fermentation systems of Examples 5 and Comparative Examples 7-12 at different fermentation time points; Figure 5 pH values of the Monascus fermentation systems of Examples 6 and Comparative Examples 7-12 at different fermentation time points; Figure 6 pH values of the Monascus fermentation systems of Examples 7 and Comparative Examples 7-12 at different fermentation time points; Figure 7 pH values of the Monascus fermentation systems of Examples 8 and Comparative Examples 13-18 at different fermentation time points; Figure 8 pH values of the Monascus fermentation systems of Examples 9 and Comparative Examples 13-18 at different fermentation time points; Figure 9pH values of Monascus fermentation system of Example 10 and Comparative Examples 13-18 at different fermentation time points; Figure 10 pH values of Monascus fermentation system of Example 11 and Comparative Examples 19-24 at different fermentation time points; Figure 11 pH values of Monascus fermentation system of Example 12 and Comparative Examples 19-24 at different fermentation time points; Figure 12 pH values of Monascus fermentation system of Example 13 and Comparative Examples 19-24 at different fermentation time points. DETAILED DESCRIPTION

[0023] The technical solutions of the present application will be further described in detail below in combination with the drawings and examples.

[0024] Example 1 The present embodiment is a lactic acid sustained-release agent for Monascus fermentation system, which is composed of oligomeric lactic acid with a number average molecular weight of 10 Da (BR006-10), oligomeric lactic acid with a number average molecular weight of 40 Da (BR006-40), oligomeric lactic acid with a number average molecular weight of 80 Da (BR006-80), and oligomeric lactic acid with a number average molecular weight of 100 Da (BR006-100).

[0025] The preparation method of the lactic acid sustained-release agent is as follows: (1) After stirring lactic acid and food-grade phosphoric acid uniformly, reaction is carried out at 95℃ under different vacuum pressures until no water vapor is emitted, and the above four kinds of oligomeric lactic acid with different degrees of polymerization are obtained respectively; The reaction equation is as follows: ; Among them, 90g of lactic acid and 0.9g of food-grade phosphoric acid are added to the reactor, the vacuum pump is started under stirring to-0.2MPa, the temperature is raised to 95℃, and the reaction is carried out until no water vapor is emitted, to obtain BR006-10; 90g of lactic acid and 0.9g of food-grade phosphoric acid are added to the reactor, the vacuum pump is started under stirring to-0.4MPa, the temperature is raised to 95℃, and the reaction is carried out until no water vapor is emitted, to obtain BR006-40; 90g of lactic acid and 0.9g of food-grade phosphoric acid are added to the reactor, the vacuum pump is started under stirring to-0.6MPa, the temperature is raised to 95℃, and the reaction is carried out until no water vapor is emitted, to obtain BR006-80; 90g of lactic acid and 0.9g of food-grade phosphoric acid are added to the reactor, the vacuum pump is started under stirring to-0.9MPa, the temperature is raised to 95℃, and the reaction is carried out until no water vapor is emitted, to obtain BR006-1000; (2) The four kinds of oligomeric lactic acid with different degrees of polymerization are mixed in the reactor and stirred at 90℃ for 2h to obtain the lactic acid sustained-release agent BR006 of the present embodiment.

[0026] Example 2 The red koji fermentation system of the present embodiment comprises Monascus, grains, nutrient medium, lactic acid and the same lactic acid slow-release agent as in Example 1.

[0027] The grains used in the present embodiment are japonica rice, and the mass ratio of lactic acid (BR006-1), BR006-10, BR006-40, BR006-80 and BR006-100 is 10:2:1:1:1.

[0028] The nutrient medium used in the present embodiment comprises rice bran 10 parts, glucose 30 parts, magnesium sulfate 1 part, zinc sulfate 1 part and potato starch 10 parts by mass, and water 45 parts. The mixture is uniformly mixed to obtain the culture medium.

[0029] The method for controlling the concentration of lactic acid in the red koji fermentation system is as follows: S1: 100g of BR006-1, 20g of BR006-10, 10g of BR006-40, 10g of BR006-80 and 10g of BR006-100 are added to a 250ml conical flask, and stirred at 90°C for 2 hours to obtain BR006-J; S2: 50g of japonica rice inoculated with Monascus (inoculation amount: 1 part of Monascus per 30 parts of rice), 25g of nutrient medium and 50g of BR006-J are added to a 200ml fermentation bottle, and fermented for 35 days to obtain crude red koji; S3: The crude red koji is dried in a boiling dryer, and then crushed in an air flow crusher and passed through a screen to obtain finished red koji.

[0030] Example 3 The red koji fermentation system of the present embodiment comprises Monascus, grains, nutrient medium, lactic acid and the same lactic acid slow-release agent as in Example 1.

[0031] The grains used in the present embodiment are japonica rice, and the mass ratio of lactic acid (BR006-1), BR006-10, BR006-40, BR006-80 and BR006-100 is 10:6:4:4:1.

[0032] The nutrient medium used in the present embodiment is the same as in Example 2.

[0033] The method for controlling the concentration of lactic acid in the red koji fermentation system is as follows: S1: 100g of BR006-1, 20g of BR006-10, 10g of BR006-40, 10g of BR006-80 and 10g of BR006-100 are added to a 250ml conical flask, and stirred at 90°C for 2 hours to obtain BR006-J; S2: 50g of polished rice inoculated with Monascus (inoculation amount: 1 part of Monascus per 30 parts of rice), 25g of nutrient medium, and 50g of BR006-J were added into a 200ml flask, and fermented for 35 days to obtain crude Monascus; S3: The crude Monascus was dried in a boiling dryer, and then was crushed in an air flow crusher and passed through a screen to obtain finished Monascus.

[0034] Example 4 The Monascus fermentation system of the present example comprises Monascus, grain, nutrient medium, lactic acid, and the same lactic acid slow-release agent as in Example 1.

[0035] The grain used in the present example is polished rice, and the mass ratio of lactic acid (BR006-1), BR006-10, BR006-40, BR006-80, and BR006-100 is 10:4:2:2:1.

[0036] The nutrient medium used in the present example is the same as in Example 2.

[0037] The method for controlling the concentration of lactic acid in the Monascus fermentation system is as follows: S1: 100g of BR006-1, 40g of BR006-10, 20g of BR006-40, 20g of BR006-80, and 10g of BR006-100 were added into a 500ml conical flask, and stirred at 90°C for 2 hours to obtain BR006-J; S2: 50g of polished rice inoculated with Monascus (inoculation amount: 1 part of Monascus per 30 parts of rice), 25g of nutrient medium, and 50g of BR006-J were added into a 200ml flask, and fermented for 35 days to obtain crude Monascus; S3: The crude Monascus was dried in a boiling dryer, and then was crushed in an air flow crusher and passed through a screen to obtain finished Monascus.

[0038] Example 5 The Monascus fermentation system of the present example comprises Monascus, grain, nutrient medium, lactic acid, and the same lactic acid slow-release agent as in Example 1.

[0039] The grain used in the present example is oat, and the mass ratio of lactic acid (BR006-1), BR006-10, BR006-40, BR006-80, and BR006-100 is 10:3:2:1:1.

[0040] The nutrient medium used in the present example comprises, by mass, 10 parts of rice bran, 30 parts of glucose, 1 part of magnesium sulfate, 1 part of zinc sulfate, and 10 parts of potato starch, and 45 parts of water, and the mixture is uniformly mixed to obtain the culture medium.

[0041] The method for controlling the concentration of lactic acid in the Monascus fermentation system is as follows: S1: In a 500ml conical flask, add 100g BR006-1, 30g BR006-10, 20g BR006-40, 10g BR006-80, 10g BR006-100, stir at 90℃ for 2 hours, get BR006-Y; S2: In a 200ml fermentation flask, add 50g of rice inoculated with Monascus (inoculation amount: 1 part of Monascus per 30 parts of rice), 25g of nutrient medium, 50g of BR006-Y, ferment for 30 days, get crude Monascus; S3: The crude Monascus enters the fluidized bed dryer, then enters the jet mill, and after being crushed and passing through the screen, the finished Monascus is obtained.

[0042] Example 6 The Monascus fermentation system of the present embodiment comprises Monascus, grain, nutrient medium, lactic acid, and the same lactic acid slow-release agent as in Example 1.

[0043] The grain used in the present embodiment is oat, and the mass ratio of lactic acid (BR006-1), BR006-10, BR006-40, BR006-80, and BR006-100 is 10:8:6:3:1.

[0044] The nutrient medium used in the present embodiment comprises the same as in Example 5, by mass fraction.

[0045] The method for controlling the concentration of lactic acid in the Monascus fermentation system is as follows: S1: In a 500ml conical flask, add 100g BR006-1, 30g BR006-10, 20g BR006-40, 10g BR006-80, 10g BR006-100, stir at 90℃ for 2 hours, get BR006-Y; S2: In a 200ml fermentation flask, add 50g of oat inoculated with Monascus (inoculation amount: 1 part of Monascus per 30 parts of rice), 25g of nutrient medium, 50g of BR006-Y, ferment for 30 days, get crude Monascus; S3: The crude Monascus enters the fluidized bed dryer, then enters the jet mill, and after being crushed and passing through the screen, the finished Monascus is obtained.

[0046] Example 7 The Monascus fermentation system of the present embodiment comprises Monascus, grain, nutrient medium, lactic acid, and the same lactic acid slow-release agent as in Example 1.

[0047] The grain used in the present embodiment is oat, and the mass ratio of lactic acid (BR006-1), BR006-10, BR006-40, BR006-80, and BR006-100 is 10:8:6:3:1.

[0048] The nutritional medium used in this embodiment is the same as that in Embodiment 5.

[0049] The method for controlling the concentration of lactic acid in the Monascus fermentation system is as follows: S1: 100 g of BR006-1, 40 g of BR006-10, 20 g of BR006-40, 10 g of BR006-80, and 10 g of BR006-100 were added into a 500 ml conical flask, and stirred at 90°C for 2 hours to obtain BR006-Q; S2: 50 g of oat inoculated with Monascus (inoculation amount: one part of Monascus per 30 parts of rice), 25 g of nutritional medium, and 50 g of BR006-Q were added into a 200 ml fermentation flask, and fermented for 28 days to obtain crude Monascus; S3: The crude Monascus was dried in a boiling dryer, and then crushed in an air flow crusher and passed through a screen to obtain finished Monascus.

[0050] Embodiment 8 The Monascus fermentation system of this embodiment comprises Monascus, grain, nutritional medium, lactic acid, and the same lactic acid slow-release agent as in Embodiment 1.

[0051] The grain used in this embodiment is highland barley, and the mass ratio of lactic acid (BR006-1), BR006-10, BR006-40, BR006-80, and BR006-100 is 10:4:2:1:1.

[0052] The nutritional medium used in this embodiment comprises 10 parts of rice bran, 30 parts of glucose, 1 part of magnesium sulfate, 1 part of zinc sulfate, and 10 parts of potato starch, and 45 parts of water, which are mixed uniformly to obtain the culture medium.

[0053] The method for controlling the concentration of lactic acid in the Monascus fermentation system is as follows: S1: 100 g of BR006-1, 40 g of BR006-10, 20 g of BR006-40, 10 g of BR006-80, and 10 g of BR006-100 were added into a 500 ml conical flask, and stirred at 90°C for 2 hours to obtain BR006-Q; S2: 50 g of oat inoculated with Monascus (inoculation amount: one part of Monascus per 30 parts of rice), 25 g of nutritional medium, and 50 g of BR006-Q were added into a 200 ml fermentation flask, and fermented for 28 days to obtain crude Monascus; S3: The crude Monascus was dried in a boiling dryer, and then crushed in an air flow crusher and passed through a screen to obtain finished Monascus.

[0054] Embodiment 9 The Monascus fermentation system of this embodiment comprises Monascus, grain, nutritional medium, lactic acid, and the same lactic acid slow-release agent as in Embodiment 1.

[0055] The grain used in this embodiment is highland barley, and the mass ratio of lactic acid (BR006-1), BR006-10, BR006-40, BR006-80, and BR006-100 is 10:6:5:3:1.

[0056] The nutrient base used in this embodiment is the same as that in Embodiment 8.

[0057] The control method of the lactic acid concentration in the Monascus fermentation system is as follows: S1: 100 g of BR006-1, 60 g of BR006-10, 50 g of BR006-40, 30 g of BR006-80, and 10 g of BR006-100 were added into a 500 ml conical flask, and stirred at 90°C for 2 hours to obtain BR006-Q; S2: 50 g of highland barley inoculated with Monascus (inoculation amount: 1 part of Monascus per 30 parts of rice), 25 g of the nutrient base, and 50 g of BR006-Y were added into a 200 ml fermentation bottle, and fermented for 28 days to obtain crude Monascus; S3: The crude Monascus was dried in a boiling dryer, and then crushed in an air flow crusher and passed through a screen to obtain finished Monascus.

[0058] Embodiment 10 The Monascus fermentation system of this embodiment comprises Monascus, grain, nutrient base, lactic acid, and the same lactic acid slow-release agent as in Embodiment 1.

[0059] The grain used in this embodiment is highland barley, and the mass ratio of lactic acid (BR006-1), BR006-10, BR006-40, BR006-80, and BR006-100 is 10:6:5:3:1.

[0060] The nutrient base used in this embodiment is the same as that in Embodiment 8.

[0061] The control method of the lactic acid concentration in the Monascus fermentation system is as follows: S1: 100 g of BR006-1, 60 g of BR006-10, 50 g of BR006-40, 30 g of BR006-80, and 10 g of BR006-100 were added into a 500 ml conical flask, and stirred at 90°C for 2 hours to obtain BR006-Q; S2: 50 g of highland barley inoculated with Monascus (inoculation amount: 1 part of Monascus per 30 parts of rice), 25 g of the nutrient base, and 50 g of BR006-Y were added into a 200 ml fermentation bottle, and fermented for 28 days to obtain crude Monascus; S3: The crude Monascus was dried in a boiling dryer, and then crushed in an air flow crusher and passed through a screen to obtain finished Monascus.

[0062] Embodiment 11 The red koji fermentation system of the embodiment comprises Monascus, grains, a nutrient medium, lactic acid, and the same lactic acid slow-release agent as in Embodiment 1.

[0063] The grains used in the embodiment are sorghum, and the mass ratio of lactic acid (BR006-1), BR006-10, BR006-40, BR006-80, and BR006-100 is 10:1:2:1:1.

[0064] The nutrient medium used in the embodiment comprises, by mass fraction, 10 parts of rice bran, 30 parts of glucose, 1 part of magnesium sulfate, 1 part of zinc sulfate, 10 parts of potato starch, and 45 parts of water, which are mixed uniformly to obtain the culture medium.

[0065] The method for controlling the concentration of lactic acid in the red koji fermentation system is as follows: S1: 100 g of BR006-1, 10 g of BR006-10, 20 g of BR006-40, 10 g of BR006-80, and 10 g of BR006-100 are added to a 500-ml conical flask, which is stirred at 90°C for 2 hours to obtain BR006-G; S2: 50 g of sorghum inoculated with Monascus (the inoculation amount is 1 part of Monascus per 30 parts of rice), 25 g of the nutrient medium, and 50 g of BR006-Y are added to a 200-ml fermentation bottle, which is fermented for 25 days to obtain crude red koji; S3: The crude red koji is dried in a boiling dryer, and then is crushed in an air-flow pulverizer and passed through a screen to obtain finished red koji.

[0066] Embodiment 12 The red koji fermentation system of the embodiment comprises Monascus, grains, a nutrient medium, lactic acid, and the same lactic acid slow-release agent as in Embodiment 1.

[0067] The grains used in the embodiment are sorghum, and the mass ratio of lactic acid (BR006-1), BR006-10, BR006-40, BR006-80, and BR006-100 is 10:1:2:1:1.

[0068] The nutrient medium used in the embodiment is the same as in Embodiment 11.

[0069] The method for controlling the concentration of lactic acid in the red koji fermentation system is as follows: S1: 100 g of BR006-1, 60 g of BR006-10, 80 g of BR006-40, 20 g of BR006-80, and 10 g of BR006-100 are added to a 500-ml conical flask, which is stirred at 90°C for 2 hours to obtain BR006-G; S2: 50g inoculated highland barley (inoculation amount: 1 part of Monascus per 30 parts of rice), 25g nutrient medium, 50g BR006-Y were added into 200ml fermentation bottle, and fermented for 25 days to obtain crude Monascus; S3: The crude Monascus was dried in a boiling dryer, and then was crushed in an air flow crusher and passed through a screen to obtain finished Monascus.

[0070] Example 13 The Monascus fermentation system of the present example comprises Monascus, grain, nutrient medium, lactic acid, and the same lactic acid slow-release agent as in Example 1.

[0071] The grain used in the present example is highland barley, and the mass ratio of lactic acid (BR006-1), BR006-10, BR006-40, BR006-80, and BR006-100 is 10:4:5:2:1.

[0072] The nutrient medium used in the present example is the same as in Example 11.

[0073] The control method of lactic acid concentration in the Monascus fermentation system is as follows: S1: 100g BR006-1, 40g BR006-10, 50g BR006-40, 20g BR006-80, and 10g BR006-100 were added into a 500ml conical flask, and stirred at 90℃ for 2 hours to obtain BR006-G; S2: 50g inoculated highland barley (inoculation amount: 1 part of Monascus per 30 parts of rice), 25g nutrient medium, 50g BR006-Y were added into 200ml fermentation bottle, and fermented for 25 days to obtain crude Monascus; S3: The crude Monascus was dried in a boiling dryer, and then was crushed in an air flow crusher and passed through a screen to obtain finished Monascus.

[0074] Comparative Example 1 The Monascus fermentation system of the present example comprises Monascus, grain, nutrient medium, lactic acid, and the same lactic acid slow-release agent as in Example 1.

[0075] The grain used in the present example is highland barley, and the nutrient medium is the same as in Example 3.

[0076] The lactic acid slow-release agent used in the present example is BR006-40; and the mass ratio of lactic acid and BR006-40 is 10:15.

[0077] The nutrient medium used in the present example comprises 10 parts of rice bran, 30 parts of glucose, 1 part of magnesium sulfate, 1 part of zinc sulfate, and 10 parts of potato starch, and 45 parts of water, which are mixed uniformly to obtain the culture medium.

[0078] The control method of lactic acid concentration in the Monascus fermentation system is as follows: S1: in 500ml conical flask, add 100g BR006-1, 150g BR006-40, 90℃ stirring for 2 hours, get BR006-J; S2: in 200ml fermentation bottle add 50g inoculated with Monascus (inoculation amount of 30 parts of rice, one part of Monascus), 25g nutrient medium, 50g BR006-J, fermentation for 38 days, get crude Monascus; S3: crude Monascus into the fluidized bed dryer, then into the jet mill, get finished product Monascus.

[0079] Comparative Example 2 The Monascus fermentation system of the present comparative example includes Monascus, grain, nutrient medium, lactic acid and lactic acid slow-release agent.

[0080] The grain used in the present comparative example is japonica rice, and the nutrient medium is the same as that of Example 3.

[0081] The lactic acid slow-release agent used in the present comparative example is BR006-100; the mass ratio of lactic acid to BR006-100 is 10:15.

[0082] The nutrient medium used in the present comparative example includes rice bran ten parts, glucose thirty parts, magnesium sulfate one part, zinc sulfate one part, potato starch ten parts, and water forty-five parts, which are mixed uniformly to obtain the culture medium.

[0083] The control method of lactic acid concentration in the Monascus fermentation system is as follows: S1: in 500ml conical flask, add 100g BR006-1, 150g BR006-100, 90℃ stirring for 2 hours, get BR006-J; S2: in 200ml fermentation bottle add 50g inoculated with Monascus (inoculation amount of 30 parts of rice, one part of Monascus), 25g nutrient medium, 50g BR006-J, fermentation for 38 days, get crude Monascus; S3: crude Monascus into the fluidized bed dryer, then into the jet mill, get finished product Monascus.

[0084] Comparative Example 3 The Monascus fermentation system of the present comparative example includes Monascus, grain, nutrient medium, lactic acid and lactic acid slow-release agent.

[0085] The grain used in the present comparative example is japonica rice, and the nutrient medium is the same as that of Example 3.

[0086] The lactic acid slow-release agent used in the present comparative example is composed of BR006-10 and BR006-80; the mass ratio of lactic acid to BR006-10 to BR006-80 is 10:10:5.

[0087] The nutritional medium used in the present comparative example comprises 10 parts of rice bran, 30 parts of glucose, 1 part of magnesium sulfate, 1 part of zinc sulfate, 10 parts of potato starch, and 45 parts of water, which are mixed uniformly to obtain the medium.

[0088] The method for controlling the concentration of lactic acid in the Monascus fermentation system is as follows: S1: 100g of BR006-1, 100g of BR006-40, and 50g of BR006-100 are added into a 500ml conical flask, and stirred at 90°C for 2 hours to obtain BR006-J; S2: 50g of polished rice inoculated with Monascus (inoculation amount: 1 part of Monascus per 30 parts of rice), 25g of nutritional medium, and 50g of BR006-J are added into a 200ml fermentation flask, and fermented for 38 days to obtain crude Monascus; S3: The crude Monascus is dried in a boiling dryer, and then crushed in an air flow crusher and passed through a screen to obtain finished Monascus.

[0089] Comparative Example 4 The Monascus fermentation system of the present comparative example comprises Monascus, grain, nutritional medium, lactic acid, and lactic acid release agent.

[0090] The grain used in the present comparative example is polished rice, and the nutritional medium is the same as that of Example 3.

[0091] The lactic acid release agent used in the present comparative example is composed of BR006-40 and BR006-100; the mass ratio of lactic acid, BR006-40, and BR006-100 is 10:10:5.

[0092] The nutritional medium used in the present comparative example comprises 10 parts of rice bran, 30 parts of glucose, 1 part of magnesium sulfate, 1 part of zinc sulfate, 10 parts of potato starch, and 45 parts of water, which are mixed uniformly to obtain the medium.

[0093] The method for controlling the concentration of lactic acid in the Monascus fermentation system is as follows: S1: 100g of BR006-1, 100g of BR006-40, and 50g of BR006-100 are added into a 500ml conical flask, and stirred at 90°C for 2 hours to obtain BR006-J; S2: 50g of polished rice inoculated with Monascus (inoculation amount: 1 part of Monascus per 30 parts of rice), 25g of nutritional medium, and 50g of BR006-J are added into a 200ml fermentation flask, and fermented for 38 days to obtain crude Monascus; S3: The crude Monascus is dried in a boiling dryer, and then crushed in an air flow crusher and passed through a screen to obtain finished Monascus.

[0094] Comparative Example 5 The red koji fermentation system of the present comparative example comprises Monascus, grains, a nutrient medium, lactic acid and a lactic acid slow-release agent.

[0095] The grains used in the present comparative example are japonica rice, and the nutrient medium is the same as that of Example 3.

[0096] The lactic acid slow-release agent used in the present comparative example is composed of BR006-10, BR006-40 and BR006-100; the mass ratio of lactic acid, BR006-10, BR006-40 and BR006-100 is 10:6:4:5.

[0097] The nutrient medium used in the present comparative example comprises, by mass fraction, 10 parts of rice bran, 30 parts of glucose, 1 part of magnesium sulfate, 1 part of zinc sulfate, 10 parts of potato starch and 45 parts of water, which are mixed uniformly to obtain the culture medium.

[0098] The method for controlling the concentration of lactic acid in the red koji fermentation system is as follows: S1: 100 g of BR006-1, 60 g of BR006-10, 40 g of BR006-40 and 50 g of BR006-100 are added into a 500 ml conical flask, and stirred at 90°C for 2 hours to obtain BR006-J; S2: 50 g of japonica rice inoculated with Monascus (the inoculation amount is 1 part of Monascus per 30 parts of rice), 25 g of the nutrient medium and 50 g of BR006-J are added into a 200 ml fermentation bottle, and fermented for 38 days to obtain crude red koji; S3: The crude red koji is dried in a boiling dryer, and then crushed in an air flow crusher and passed through a screen to obtain finished red koji.

[0099] Comparative Example 6 The red koji fermentation system of the present comparative example comprises Monascus, grains, a nutrient medium, lactic acid and a lactic acid slow-release agent.

[0100] The grains used in the present comparative example are japonica rice, and the nutrient medium is the same as that of Example 3.

[0101] The lactic acid slow-release agent used in the present comparative example is composed of BR006-10, BR006-80 and BR006-100; the mass ratio of lactic acid, BR006-10, BR006-80 and BR006-100 is 10:10:4:1.

[0102] The nutrient medium used in the present comparative example comprises, by mass fraction, 10 parts of rice bran, 30 parts of glucose, 1 part of magnesium sulfate, 1 part of zinc sulfate, 10 parts of potato starch and 45 parts of water, which are mixed uniformly to obtain the culture medium.

[0103] The method for controlling the concentration of lactic acid in the red koji fermentation system is as follows: S1: in 500ml conical flask, add 100g BR006-1, 100g BR006-10, 40g BR006-80, 10g BR006-100, 90℃ stirring for 2 hours, get BR006-J; S2: in 200ml fermentation flask add 50g inoculated with Monascus (inoculation amount of 30 parts of rice, one part of Monascus), 25g nutrient medium, 50g BR006-J, fermentation for 38 days, get crude Monascus; S3: crude Monascus into the fluidized bed dryer, then into the jet mill, get finished product Monascus.

[0104] Comparative Example 7 The Monascus fermentation system of the present comparative example comprises Monascus, grain, nutrient medium, lactic acid and lactic acid slow-release agent.

[0105] The grain used in the present comparative example is oat, and the nutrient medium is the same as that of Example 7.

[0106] The lactic acid slow-release agent used in the present comparative example is BR006-40; the mass ratio of lactic acid to BR006-40 is 10:12.

[0107] The nutrient medium used in the present comparative example comprises rice bran ten parts, glucose thirty parts, magnesium sulfate one part, zinc sulfate one part, potato starch ten parts, and water forty-five parts, which are mixed uniformly to obtain the culture medium.

[0108] The control method of lactic acid concentration in the Monascus fermentation system is as follows: S1: in 500ml conical flask, add 100g BR006-1, 120g BR006-40, 90℃ stirring for 2 hours, get BR006-J; S2: in 200ml fermentation flask add 50g inoculated with Monascus (inoculation amount of 30 parts of rice, one part of Monascus), 25g nutrient medium, 50g BR006-J, fermentation for 33 days, get crude Monascus; S3: crude Monascus into the fluidized bed dryer, then into the jet mill, get finished product Monascus.

[0109] Comparative Example 8 The Monascus fermentation system of the present comparative example comprises Monascus, grain, nutrient medium, lactic acid and lactic acid slow-release agent.

[0110] The grain used in the present comparative example is oat, and the nutrient medium is the same as that of Example 7.

[0111] The lactic acid slow-release agent used in the present comparative example is BR006-100; the mass ratio of lactic acid to BR006-100 is 10:12.

[0112] The nutritional medium used in the present comparative example comprises 10 parts of rice bran, 30 parts of glucose, 1 part of magnesium sulfate, 1 part of zinc sulfate, 10 parts of potato starch, and 45 parts of water, which are mixed uniformly to obtain the medium.

[0113] The method for controlling the concentration of lactic acid in the Monascus fermentation system is as follows: S1: 100 g of BR006-1, 120 g of BR006-100, and 90 g of BR006-80 are added into a 500 ml conical flask, which is stirred at 90°C for 2 hours to obtain BR006-Y; S2: 50 g of oat inoculated with Monascus (inoculation amount: 1 part of Monascus per 30 parts of rice), 25 g of nutritional medium, and 50 g of BR006-Y are added into a 200 ml fermentation flask, which is fermented for 33 days to obtain crude Monascus; S3: The crude Monascus is dried in a boiling dryer, and then is crushed in an air flow crusher and passed through a screen to obtain finished Monascus.

[0114] Comparative Example 9 The Monascus fermentation system of the present comparative example comprises Monascus, cereal, nutritional medium, lactic acid, and lactic acid slow-release agent.

[0115] The cereal used in the present comparative example is oat, and the nutritional medium is the same as that of Example 7.

[0116] The lactic acid slow-release agent used in the present comparative example is composed of BR006-10 and BR006-80, and the mass ratio of lactic acid, BR006-10, and BR006-80 is 10:9:3.

[0117] The nutritional medium used in the present comparative example comprises 10 parts of rice bran, 30 parts of glucose, 1 part of magnesium sulfate, 1 part of zinc sulfate, 10 parts of potato starch, and 45 parts of water, which are mixed uniformly to obtain the medium.

[0118] The method for controlling the concentration of lactic acid in the Monascus fermentation system is as follows: S1: 100 g of BR006-1, 90 g of BR006-10, and 30 g of BR006-80 are added into a 500 ml conical flask, which is stirred at 90°C for 2 hours to obtain BR006-Y; S2: 50 g of oat inoculated with Monascus (inoculation amount: 1 part of Monascus per 30 parts of rice), 25 g of nutritional medium, and 50 g of BR006-Y are added into a 200 ml fermentation flask, which is fermented for 33 days to obtain crude Monascus; S3: The crude Monascus is dried in a boiling dryer, and then is crushed in an air flow crusher and passed through a screen to obtain finished Monascus.

[0119] Comparative Example 10 The Monascus fermentation system of the present comparative example comprises Monascus, cereal, nutritional medium, lactic acid, and lactic acid slow-release agent.

[0120] The grain used in the present comparative example is oat, and the nutrient medium is the same as that in Example 7.

[0121] The lactic acid sustained-release agent used in the present comparative example is composed of BR006-40 and BR006-100; the mass ratio of lactic acid, BR006-40 and BR006-100 is 10:9:3.

[0122] The nutrient medium used in the present comparative example includes 10 parts of rice bran, 30 parts of glucose, 1 part of magnesium sulfate, 1 part of zinc sulfate and 10 parts of potato starch, and 45 parts of water, which are mixed uniformly to obtain the culture medium.

[0123] The method for controlling the concentration of lactic acid in the Monascus fermentation system is as follows: S1: 100 g of BR006-1, 90 g of BR006-40 and 30 g of BR006-100 are added into a 500 ml conical flask, and stirred at 90°C for 2 hours to obtain BR006-Y; S2: 50 g of oat inoculated with Monascus (inoculation amount: 1 part of Monascus per 30 parts of rice), 25 g of nutrient medium and 50 g of BR006-Y are added into a 200 ml fermentation flask, and fermented for 33 days to obtain crude Monascus; S3: The crude Monascus is dried in a boiling dryer, and then crushed in an air flow crusher and passed through a screen to obtain finished Monascus.

[0124] Comparative Example 11 The Monascus fermentation system used in the present comparative example includes Monascus, grain, nutrient medium, lactic acid and lactic acid sustained-release agent.

[0125] The grain used in the present comparative example is oat, and the nutrient medium is the same as that in Example 7.

[0126] The lactic acid sustained-release agent used in the present comparative example is composed of BR006-10, BR006-40 and BR006-100; the mass ratio of lactic acid, BR006-10, BR006-40 and BR006-100 is 10:5:4:3.

[0127] The nutrient medium used in the present comparative example includes 10 parts of rice bran, 30 parts of glucose, 1 part of magnesium sulfate, 1 part of zinc sulfate and 10 parts of potato starch, and 45 parts of water, which are mixed uniformly to obtain the culture medium.

[0128] The method for controlling the concentration of lactic acid in the Monascus fermentation system is as follows: S1: 100 g of BR006-1, 90 g of BR006-40 and 30 g of BR006-100 are added into a 500 ml conical flask, and stirred at 90°C for 2 hours to obtain BR006-Y; S2: 50g of the oat inoculated with the Monascus sp. (inoculation amount: 1 part of the Monascus sp. per 30 parts of rice), 25g of the nutrient medium, and 50g of the BR006-Y were added into a 200ml flask, and then fermented for 33 days to obtain the crude red koji; S3: The crude red koji was dried in a fluidized bed dryer, and then ground in an air jet mill to obtain the finished red koji.

[0129] Comparative Example 12 The red koji fermentation system of the present comparative example comprises the Monascus sp., the grain, the nutrient medium, the lactic acid, and the lactic acid slow-release agent.

[0130] The grain used in the present comparative example is the oat, and the nutrient medium is the same as that of Example 7.

[0131] The lactic acid slow-release agent used in the present comparative example is composed of BR006-10, BR006-80, and BR006-100; and the mass ratio of the lactic acid, BR006-10, BR006-80, and BR006-100 is 10:9:2:1.

[0132] The nutrient medium used in the present comparative example comprises 10 parts of rice bran, 30 parts of glucose, 1 part of magnesium sulfate, 1 part of zinc sulfate, and 10 parts of potato starch, and 45 parts of water, and the mixture is uniformly mixed to obtain the culture medium.

[0133] The control method of the lactic acid concentration in the red koji fermentation system is as follows: S1: 100g of BR006-1, 90g of BR006-10, 20g of BR006-80, and 10g of BR006-100 were added into a 500ml conical flask, and then stirred at 90°C for 2 hours to obtain BR006-Y; S2: 50g of the oat inoculated with the Monascus sp. (inoculation amount: 1 part of the Monascus sp. per 30 parts of rice), 25g of the nutrient medium, and 50g of the BR006-Y were added into a 200ml flask, and then fermented for 33 days to obtain the crude red koji; S3: The crude red koji was dried in a fluidized bed dryer, and then ground in an air jet mill to obtain the finished red koji.

[0134] Comparative Example 13 The red koji fermentation system of the present comparative example comprises the Monascus sp., the grain, the nutrient medium, the lactic acid, and the lactic acid slow-release agent.

[0135] The grain used in the present comparative example is the barley, and the nutrient medium is the same as that of Example 9.

[0136] The lactic acid slow-release agent used in the present comparative example is BR006-40; and the mass ratio of the lactic acid and BR006-40 is 10:15.

[0137] The nutritional medium used in the present comparative example comprises 10 parts of rice bran, 30 parts of glucose, 1 part of magnesium sulfate, 1 part of zinc sulfate, 10 parts of potato starch, and 45 parts of water, which are mixed uniformly to obtain the medium.

[0138] The method for controlling the concentration of lactic acid in the Monascus fermentation system is as follows: S1: 100 g of BR006-1 and 150 g of BR006-100 are added into a 500 ml conical flask, and stirred at 90°C for 2 hours to obtain BR006-Q; S2: 50 g of barley inoculated with Monascus (inoculation amount: 1 part of Monascus per 30 parts of rice), 25 g of nutritional medium, and 50 g of BR006-Q are added into a 200 ml fermentation flask, and fermented for 31 days to obtain crude Monascus; S3: The crude Monascus is dried in a boiling dryer, and then crushed in an air flow crusher and passed through a screen to obtain finished Monascus.

[0139] Comparative Example 14 The Monascus fermentation system of the present comparative example comprises Monascus, grain, nutritional medium, lactic acid, and lactic acid slow-release agent.

[0140] The grain used in the present comparative example is barley, and the nutritional medium is the same as that of Example 9.

[0141] The lactic acid slow-release agent used in the present comparative example is BR006-100, and the mass ratio of lactic acid to BR006-100 is 10:15.

[0142] The nutritional medium used in the present comparative example comprises 10 parts of rice bran, 30 parts of glucose, 1 part of magnesium sulfate, 1 part of zinc sulfate, 10 parts of potato starch, and 45 parts of water, which are mixed uniformly to obtain the medium.

[0143] The method for controlling the concentration of lactic acid in the Monascus fermentation system is as follows: S1: 100 g of BR006-1 and 150 g of BR006-100 are added into a 500 ml conical flask, and stirred at 90°C for 2 hours to obtain BR006-Q; S2: 50 g of barley inoculated with Monascus (inoculation amount: 1 part of Monascus per 30 parts of rice), 25 g of nutritional medium, and 50 g of BR006-Q are added into a 200 ml fermentation flask, and fermented for 31 days to obtain crude Monascus; S3: The crude Monascus is dried in a boiling dryer, and then crushed in an air flow crusher and passed through a screen to obtain finished Monascus.

[0144] Comparative Example 15 The Monascus fermentation system of the present comparative example comprises Monascus, grain, nutritional medium, lactic acid, and lactic acid slow-release agent.

[0145] The grain used in the present comparative example is highland barley, and the nutrient base is the same as that in Example 9.

[0146] The lactic acid sustained-release agent in the present comparative example is composed of BR006-10 and BR006-80; the mass ratio of lactic acid, BR006-10 and BR006-80 is 10:11:4.

[0147] The nutrient base used in the present comparative example includes, by mass fraction, rice bran ten parts, glucose thirty parts, magnesium sulfate one part, zinc sulfate one part, potato starch ten parts, and water forty-five parts, which are mixed uniformly to obtain the culture medium.

[0148] The control method of lactic acid concentration in the monascus fermentation system is as follows: S1: 100g of BR006-1, 110g of BR006-10 and 40g of BR006-80 are added into a 500ml conical flask, and stirred at 90°C for 2 hours to obtain BR006-Q; S2: 50g of highland barley inoculated with monascus (inoculation amount: one part of monascus per thirty parts of rice), 25g of nutrient base and 50g of BR006-Q are added into a 200ml fermentation bottle, and fermented for 31 days to obtain crude monascus; S3: The crude monascus is dried in a boiling dryer, and then crushed in an air flow crusher and passed through a screen to obtain finished monascus.

[0149] Comparative Example 16 The monascus fermentation system in the present comparative example includes monascus, grain, nutrient base, lactic acid and lactic acid sustained-release agent.

[0150] The grain used in the present comparative example is highland barley, and the nutrient base is the same as that in Example 9.

[0151] The lactic acid sustained-release agent in the present comparative example is composed of BR006-40 and BR006-100; the mass ratio of lactic acid, BR006-40 and BR006-100 is 10:11:4.

[0152] The nutrient base used in the present comparative example includes, by mass fraction, rice bran ten parts, glucose thirty parts, magnesium sulfate one part, zinc sulfate one part, potato starch ten parts, and water forty-five parts, which are mixed uniformly to obtain the culture medium.

[0153] The control method of lactic acid concentration in the monascus fermentation system is as follows: S1: 100g of BR006-1, 110g of BR006-40 and 40g of BR006-100 are added into a 500ml conical flask, and stirred at 90°C for 2 hours to obtain BR006-Q; S2: 50g of the highland barley inoculated with the Monascus (inoculation amount: 1 part of the Monascus per 30 parts of the rice), 25g of the nutrient medium, and 50g of the BR006-Q were added into a 200ml fermentation bottle, and then fermented for 31 days to obtain the crude Monascus; S3: The crude Monascus was dried in a boiling dryer, and then crushed in an air flow crusher to obtain the finished Monascus.

[0154] Comparative Example 17 The red yeast fermentation system of the present comparative example comprises the Monascus, the grain, the nutrient medium, the lactic acid, and the lactic acid slow-release agent.

[0155] The grain used in the present comparative example is the highland barley, and the nutrient medium is the same as that of Example 9.

[0156] The lactic acid slow-release agent used in the present comparative example is composed of BR006-10, BR006-40, and BR006-100; and the mass ratio of the lactic acid, BR006-10, BR006-40, and BR006-100 is 10:6:5:4.

[0157] The nutrient medium used in the present comparative example comprises 10 parts of rice bran, 30 parts of glucose, 1 part of magnesium sulfate, 1 part of zinc sulfate, and 10 parts of potato starch, and 45 parts of water, which are mixed uniformly to obtain the culture medium.

[0158] The control method of the lactic acid concentration in the red yeast fermentation system is as follows: S1: 100g of BR006-1, 60g of BR006-10, 50g of BR006-40, and 40g of BR006-100 were added into a 500ml conical flask, and then stirred at 90°C for 2 hours to obtain BR006-Q; S2: 50g of the highland barley inoculated with the Monascus (inoculation amount: 1 part of the Monascus per 30 parts of the rice), 25g of the nutrient medium, and 50g of the BR006-Q were added into a 200ml fermentation bottle, and then fermented for 31 days to obtain the crude Monascus; S3: The crude Monascus was dried in a boiling dryer, and then crushed in an air flow crusher to obtain the finished Monascus.

[0159] Comparative Example 18 The red yeast fermentation system of the present comparative example comprises the Monascus, the grain, the nutrient medium, the lactic acid, and the lactic acid slow-release agent.

[0160] The grain used in the present comparative example is the highland barley, and the nutrient medium is the same as that of Example 9.

[0161] The lactic acid slow-release agent used in the present comparative example is composed of BR006-10, BR006-80, and BR006-100; and the mass ratio of the lactic acid, BR006-10, BR006-80, and BR006-100 is 10:11:3:1.

[0162] The nutrient medium used in the present comparative example includes 10 parts of rice bran, 30 parts of glucose, 1 part of magnesium sulfate, 1 part of zinc sulfate, 10 parts of potato starch, and 45 parts of water, which are mixed uniformly to obtain the culture medium.

[0163] The method for controlling the concentration of lactic acid in the Monascus fermentation system is as follows: S1: 100 g of BR006-1, 110 g of BR006-10, 30 g of BR006-80, and 10 g of BR006-100 are added into a 500 ml conical flask, and stirred at 90°C for 2 hours to obtain BR006-G; S2: 50 g of sorghum inoculated with Monascus (inoculation amount: 1 part of Monascus per 30 parts of rice), 25 g of nutrient medium, and 50 g of BR006-G are added into a 200 ml fermentation flask, and fermented for 28 days to obtain crude Monascus; S3: The crude Monascus is dried in a boiling dryer, and then crushed in an air flow crusher and passed through a screen to obtain finished Monascus.

[0164] Comparative Example 19 The Monascus fermentation system of the present comparative example includes Monascus, grain, nutrient medium, lactic acid, and lactic acid release agent.

[0165] The grain used in the present comparative example is sorghum, and the nutrient medium is the same as that of Example 12.

[0166] The lactic acid release agent used in the present comparative example is BR006-40, and the mass ratio of lactic acid to BR006-40 is 10:17.

[0167] The nutrient medium used in the present comparative example includes 10 parts of rice bran, 30 parts of glucose, 1 part of magnesium sulfate, 1 part of zinc sulfate, 10 parts of potato starch, and 45 parts of water, which are mixed uniformly to obtain the culture medium.

[0168] The method for controlling the concentration of lactic acid in the Monascus fermentation system is as follows: S1: 100 g of BR006-1, 170 g of BR006-40, and 90°C are added into a 500 ml conical flask, and stirred for 2 hours to obtain BR006-G; S2: 50 g of sorghum inoculated with Monascus (inoculation amount: 1 part of Monascus per 30 parts of rice), 25 g of nutrient medium, and 50 g of BR006-G are added into a 200 ml fermentation flask, and fermented for 28 days to obtain crude Monascus; S3: The crude Monascus is dried in a boiling dryer, and then crushed in an air flow crusher and passed through a screen to obtain finished Monascus.

[0169] Comparative Example 20 The red koji fermentation system of the present comparative example comprises Monascus, grain, nutrient medium, lactic acid and lactic acid sustained-release agent.

[0170] The grain used in the present comparative example is sorghum, and the nutrient medium is the same as that of Example 12.

[0171] The lactic acid sustained-release agent used in the present comparative example is BR006-100; and the mass ratio of lactic acid to BR006-100 is 10:17.

[0172] The nutrient medium used in the present comparative example comprises, by mass fraction, 10 parts of rice bran, 30 parts of glucose, 1 part of magnesium sulfate, 1 part of zinc sulfate, 10 parts of potato starch and 45 parts of water, which are mixed uniformly to obtain the culture medium.

[0173] The method for controlling the concentration of lactic acid in the red koji fermentation system is as follows: S1: 100 g of BR006-1 and 140 g of BR006-10 are added to a 500 ml conical flask, 30 g of BR006-80 is added thereto, and stirring is performed at 90°C for 2 hours to obtain BR006-G; S2: 50 g of sorghum inoculated with Monascus (inoculation amount: 1 part of Monascus per 30 parts of rice), 25 g of nutrient medium and 50 g of BR006-G are added to a 200 ml fermentation bottle, and fermentation is performed for 28 days to obtain crude red koji; S3: The crude red koji is dried in a boiling dryer, and then is pulverized in an air flow pulverizer and passed through a screen to obtain finished red koji.

[0174] Comparative Example 21 The red koji fermentation system of the present comparative example comprises Monascus, grain, nutrient medium, lactic acid and lactic acid sustained-release agent.

[0175] The grain used in the present comparative example is sorghum, and the nutrient medium is the same as that of Example 12.

[0176] The lactic acid sustained-release agent used in the present comparative example is composed of BR006-10 and BR006-80; and the mass ratio of lactic acid to BR006-10 to BR006-80 is 10:14:3.

[0177] The nutrient medium used in the present comparative example comprises, by mass fraction, 10 parts of rice bran, 30 parts of glucose, 1 part of magnesium sulfate, 1 part of zinc sulfate, 10 parts of potato starch and 45 parts of water, which are mixed uniformly to obtain the culture medium.

[0178] The method for controlling the concentration of lactic acid in the red koji fermentation system is as follows: S1: 100 g of BR006-1 and 140 g of BR006-10 are added to a 500 ml conical flask, 30 g of BR006-80 is added thereto, and stirring is performed at 90°C for 2 hours to obtain BR006-G; S2: 50g inoculated highland barley (inoculation amount: 1 part of Monascus per 30 parts of rice), 25g nutrient medium, and 50g BR006-G were added into a 200ml flask, and then fermented for 28 days to obtain crude red koji; S3: The crude red koji was dried in a boiling dryer, and then was crushed in an air flow crusher to obtain finished red koji.

[0179] Comparative Example 22 The red koji fermentation system of the present comparative example comprises Monascus, grain, nutrient medium, lactic acid, and lactic acid slow-release agent.

[0180] The grain used in the present comparative example is highland barley, and the nutrient medium is the same as that of Example 12.

[0181] The lactic acid slow-release agent used in the present comparative example is composed of BR006-40 and BR006-100; the mass ratio of lactic acid, BR006-40, and BR006-100 is 10:14:3.

[0182] The nutrient medium used in the present comparative example comprises 10 parts of rice bran, 30 parts of glucose, 1 part of magnesium sulfate, 1 part of zinc sulfate, and 10 parts of potato starch, and 45 parts of water, which are mixed uniformly to obtain the culture medium.

[0183] The control method of the lactic acid concentration in the red koji fermentation system is as follows: S1: 100g BR006-1, 140g BR006-40, and 30g BR006-100 were added into a 500ml conical flask, and then stirred at 90℃ for 2 hours to obtain BR006-G; S2: 50g inoculated highland barley (inoculation amount: 1 part of Monascus per 30 parts of rice), 25g nutrient medium, and 50g BR006-G were added into a 200ml flask, and then fermented for 28 days to obtain crude red koji; S3: The crude red koji was dried in a boiling dryer, and then was crushed in an air flow crusher to obtain finished red koji.

[0184] Comparative Example 23 The red koji fermentation system of the present comparative example comprises Monascus, grain, nutrient medium, lactic acid, and lactic acid slow-release agent.

[0185] The grain used in the present comparative example is highland barley, and the nutrient medium is the same as that of Example 12.

[0186] The lactic acid slow-release agent used in the present comparative example is composed of BR006-10, BR006-40, and BR006-100; the mass ratio of lactic acid, BR006-10, BR006-40, and BR006-100 is 10:6:8:3.

[0187] The nutritional medium used in the present comparative example comprises 10 parts of rice bran, 30 parts of glucose, 1 part of magnesium sulfate, 1 part of zinc sulfate, 10 parts of potato starch, and 45 parts of water, which are mixed uniformly to obtain the culture medium.

[0188] The method for controlling the concentration of lactic acid in the Monascus fermentation system is as follows: S1: 100 g of BR006-1, 60 g of BR006-10, 80 g of BR006-40, and 30 g of BR006-100 are added into a 500 ml conical flask, and stirred at 90°C for 2 hours to obtain BR006-G; S2: 50 g of sorghum inoculated with Monascus (inoculation amount: 1 part of Monascus per 30 parts of rice), 25 g of the nutritional medium, and 50 g of BR006-G are added into a 200 ml fermentation bottle, and fermented for 28 days to obtain crude Monascus; S3: The crude Monascus is dried in a boiling dryer, and then crushed in an air flow crusher and passed through a screen to obtain finished Monascus.

[0189] Comparative Example 24 The Monascus fermentation system used in the present comparative example comprises Monascus, grain, nutritional medium, lactic acid, and lactic acid release agent.

[0190] The grain used in the present comparative example is sorghum, and the nutritional medium is the same as that in Example 12.

[0191] The lactic acid release agent used in the present comparative example is composed of BR006-10, BR006-80, and BR006-100; and the mass ratio of lactic acid, BR006-10, BR006-80, and BR006-100 is 10:14:2:1.

[0192] The nutritional medium used in the present comparative example comprises 10 parts of rice bran, 30 parts of glucose, 1 part of magnesium sulfate, 1 part of zinc sulfate, 10 parts of potato starch, and 45 parts of water, which are mixed uniformly to obtain the culture medium.

[0193] The method for controlling the concentration of lactic acid in the Monascus fermentation system is as follows: S1: 100 g of BR006-1, 60 g of BR006-10, 80 g of BR006-40, and 30 g of BR006-100 are added into a 500 ml conical flask, and stirred at 90°C for 2 hours to obtain BR006-G; S2: 50 g of sorghum inoculated with Monascus (inoculation amount: 1 part of Monascus per 30 parts of rice), 25 g of the nutritional medium, and 50 g of BR006-G are added into a 200 ml fermentation bottle, and fermented for 28 days to obtain crude Monascus; S3: The crude Monascus is dried in a boiling dryer, and then crushed in an air flow crusher and passed through a screen to obtain finished Monascus.

[0194] The pH values of each Monascus fermentation system in Examples 2-13 and Comparative Examples 1-24 at different fermentation time points are shown in Table 1, wherein the dotted line part of the figure represents the pH value change at the end of fermentation. Figures 1 to 12

[0195] As can be seen from the figure, the lactic acid sustained-release agent composed of lactic acid (BR006-1), BR006-10, BR006-40, BR006-80, and BR006-100 can maintain the optimal fermentation pH value of Monascus rice during fermentation. At the same time, compared with the comparative example, the fermentation time is shortened by 3 days. The addition of BR006 not only stabilizes the pH value of Monascus rice during fermentation in the optimal range of 3-5, but also significantly shortens the fermentation time compared with the control group.​

Claims

1. A lactic acid sustained-release agent, characterized in that, The oligomeric lactic acid comprises at least two oligomeric lactic acids with different polymerization degrees, and the number average molecular weight of the oligomeric lactic acid is between 10 Da and 100 Da.

2. The lactic acid sustained release agent according to claim 1, wherein The oligomeric lactic acid comprises at least two oligomeric lactic acids with different polymerization degrees, and the number average molecular weight of the oligomeric lactic acid is between 10 Da and 100 Da.

3. The lactic acid sustained release agent according to claim 1, wherein The oligomeric lactic acid comprises at least two oligomeric lactic acids with different polymerization degrees, and the number average molecular weight of the oligomeric lactic acid is between 10 Da and 100 Da.

4. The lactic acid sustained release agent according to any one of claims 1 to 3, wherein The preparation process of the oligomeric lactic acid comprises: (1) stirring lactic acid and food-grade phosphoric acid uniformly, and then reacting at 95℃ under different vacuum pressures until no water vapor is generated, to obtain at least two oligomeric lactic acids with different polymerization degrees; (2) mixing the at least two oligomeric lactic acids with different polymerization degrees, and then stirring at 90℃ for 2 h to obtain the lactic acid sustained-release agent.

5. The lactic acid sustained release agent according to claim 4, wherein In step (1), the number average molecular weight of the oligomeric lactic acid obtained under a vacuum pressure of -0.2 MPa is 10 Da, the number average molecular weight of the oligomeric lactic acid obtained under a vacuum pressure of -0.4 MPa is 40 Da, the number average molecular weight of the oligomeric lactic acid obtained under a vacuum pressure of -0.6 MPa is 80 Da, and the number average molecular weight of the oligomeric lactic acid obtained under a vacuum pressure of -0.09 MPa is 100 Da.

6. A Monascus fermentation system, characterized in that, The lactic acid sustained-release agent comprises Monascus, grains, a nutrient base, lactic acid, and the lactic acid sustained-release agent according to any one of claims 1-5.

7. The Monascus fermentation system according to claim 6, wherein the Monascus fermentation system is a Monascus fermentation system for producing Monascus-fermented rice. The grains are japonica rice, and the mass ratio of lactic acid, oligomeric lactic acid with a number average molecular weight of 10 Da, oligomeric lactic acid with a number average molecular weight of 40 Da, oligomeric lactic acid with a number average molecular weight of 80 Da, and oligomeric lactic acid with a number average molecular weight of 100 Da is 10: (2-6) : (1-4) : (1-4) : 1; Alternatively, the grains are oat, and the mass ratio of lactic acid, oligomeric lactic acid with a number average molecular weight of 10 Da, oligomeric lactic acid with a number average molecular weight of 40 Da, oligomeric lactic acid with a number average molecular weight of 80 Da, and oligomeric lactic acid with a number average molecular weight of 100 Da is 10: (3-8) : (2-6) : (1-3) : 1; Alternatively, the grains are oat, and the mass ratio of lactic acid, oligomeric lactic acid with a number average molecular weight of 10 Da, oligomeric lactic acid with a number average molecular weight of 40 Da, oligomeric lactic acid with a number average molecular weight of 80 Da, and oligomeric lactic acid with a number average molecular weight of 100 Da is 10: (3-8) : (2-6) : (1-3) : 1; Alternatively, the grains are oat, and the mass ratio of lactic acid, oligomeric lactic acid with a number average molecular weight of 10 Da, oligomeric lactic acid with a number average molecular weight of 40 Da, oligomeric lactic acid with a number average molecular weight of 80 Da, and oligomeric lactic acid with a number average molecular weight of 100 Da is 10: (3-8) : (2-6) : (1-3) : 1; 8. The Monascus fermentation system according to claim 7, wherein the Monascus fermentation system is a Monascus fermentation system for producing Monascus-fermented food. The mass ratio of the cereal, lactic acid, oligomeric lactic acid with a number average molecular weight of 10 Da, oligomeric lactic acid with a number average molecular weight of 40 Da, oligomeric lactic acid with a number average molecular weight of 80 Da and oligomeric lactic acid with a number average molecular weight of 100 Da is 10:4:2:2:1; Alternatively, the cereal is oat, and the mass ratio of lactic acid, oligomeric lactic acid with a number average molecular weight of 10 Da, oligomeric lactic acid with a number average molecular weight of 40 Da, oligomeric lactic acid with a number average molecular weight of 80 Da and oligomeric lactic acid with a number average molecular weight of 100 Da is 10:5:4:2:1; The cereal is highland barley, and the mass ratio of lactic acid, oligomeric lactic acid with a number average molecular weight of 10 Da, oligomeric lactic acid with a number average molecular weight of 40 Da, oligomeric lactic acid with a number average molecular weight of 80 Da and oligomeric lactic acid with a number average molecular weight of 100 Da is 10:4:5:2:

1. The mass ratio of lactic acid and the lactic acid sustained-release agent to the cereal is 1:

10.

9. The Monascus fermentation system of claim 6, wherein the Monascus fermentation system is a Monascus fermentation system for producing Monascus-fermented food. The Monascus, the cereal, the nutrient base, lactic acid and the lactic acid sustained-release agent according to any one of claims 1-5 are mixed according to a preset mass ratio, and fermented for 25-35 days.

10. A method for controlling the concentration of lactic acid in a Monascus fermentation system, characterized by, ​

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