Preparation method of functional red yeast rice
By optimizing the fermentation process and using the Monascus purpureus strain KQZL001, the problems of insufficient Monacoline K content and penicillin contamination in red yeast rice were solved, achieving efficient and safe preparation of functional red yeast rice.
Patent Information
- Application Number
- CN202511107647.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-08
- Publication Date
- 2025-12-16
AI Technical Summary
In the current process of preparing red yeast rice, the content of monacolin K is not up to standard and there is a risk of contamination by penicillin, which affects the quality and safety of the product.
Monascus purpureus strain KQZL001 was used as the fermentation strain, and the fermentation process was optimized, including controlling the fermentation temperature, time, inoculum size and raw material thickness, to ensure high Monacoline K content and no citric acid production.
The prepared functional red yeast rice showed a significantly increased monacolin K content, reaching 8-15 mg/g, and no citric acid was detected, meeting the performance requirements of different products and improving product quality and safety.
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Figure CN121136827A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application belongs to the field of biological medicine, and particularly relates to a preparation method of functional red koji. BACKGROUND
[0002] Red koji is a traditional fermented product produced by Monascus spp. fermentation using rice as substrate, and has been used in China for thousands of years. Its medicinal records can be traced back to the Yuan Dynasty “Daily Herbal”, and the Ming Dynasty “Compendium of Materia Medica” further records its “invigorating spleen and drying stomach, promoting blood circulation and digesting food” effect. Traditional Chinese medicine believes that red koji is slightly warm, and belongs to the spleen, large intestine and liver meridians, and is suitable for blood stasis abdominal pain, food accumulation and abdominal distension, and hyperlipidemia. Modern medicine believes that red koji has the effects of lowering blood lipids and anti-atherosclerosis, lowering blood sugar and anti-obesity, anti-inflammatory and antioxidant, antibacterial and anti-tumor.
[0003] In the field of medicine, “Xuezhikang” and “Zhibiti” with red koji as the main component have been included in the Chinese Cardiovascular Disease Prevention and Treatment Guidelines, and are used for primary prevention and adjuvant therapy of hyperlipidemia; red koji compound preparation is used for adjuvant therapy of diabetes, fatty liver and menopausal syndrome, and has the advantage of multi-target regulation; the components of citrinin and monayurin produced by red koji metabolism have significant inhibitory effect on gram-positive bacteria (such as bacillus and streptococcus); polysaccharides and enzymes in red koji can induce tumor cell apoptosis and inhibit the proliferation of liver cancer and breast cancer cells. In the field of food and health products, red koji can also be used as a natural pigment: red koji pigment (red koji red) as a safe colorant, is widely used in meat products (such as ham sausage, sauce stewed meat), fermented bean curd and cakes.
[0004] Functional red koji is divided into functional red koji rice and functional red koji powder according to the form, and is produced by fermentation of rice or crushed rice by red koji mold, containing bioactive substances such as monacolin K. During fermentation, two aspects are mainly concerned, one is the content of monacolin K, which should not be less than 4.0 mg / g according to the national standard (QB / T 2847-2023); the other is safety, some red koji strains may produce citrinin during fermentation, which has hepatorenal toxicity and teratogenic risk, and the content of citrinin needs to be controlled through strain screening and process optimization.
[0005] The production of citrinin is often caused by the following situations: (1) toxin-producing strains, some fermentation strains may naturally produce citrinin; (2) raw material pollution: if the grain (rice, wheat, etc.) is not stored properly, it may be contaminated by toxin-producing fungi; (3) improper process conditions: poor control of temperature, humidity, pH or oxygen may promote the accumulation of toxins. SUMMARY
[0006] The present application aims at the above-mentioned problems, the first object is to provide a Monascus purpureus strain, which is preserved in China General Microbiological Culture Collection Center, and the preservation number is CGMCC No. 41808; the second object is to provide an application of the strain as a fermentation strain in preparing functional red rice; and the third object is to provide a preparation method of functional red rice.
[0007] In order to achieve the above-mentioned objects, the technical scheme adopted by the present application is as follows:
[0008] In the first aspect of the present application, a Monascus purpureus strain is provided, which is named KQZL001 and has been preserved in China General Microbiological Culture Collection Center, and the corresponding preservation number is CGMCC No. 41808.
[0009] When the strain is used as a fermentation strain for preparing functional red rice, the results show that the content of Monacolin K in the prepared traditional Chinese medicine red rice is much higher than the national standard requirement, and the highest can reach 14.67 mg / g, and no citrinin is detected.
[0010] In the second aspect of the present application, a preparation method of functional red rice is provided, and the preparation steps are as follows:
[0011] S1, water or nutrient solution is mixed into raw rice, and the water or nutrient solution content is adjusted to 30-40%;
[0012] S2, the mixed raw rice is steamed under high temperature conditions;
[0013] S3, the steamed raw rice is poured out, kneaded or broken, and the rice grains are dispersed;
[0014] S4, the kneaded or broken raw rice is loaded into a fermentation container, and the mouth is sealed with multiple layers of gauze;
[0015] S5, the fermentation bottle loaded with materials is placed in a sterilization pot for sterilization;
[0016] S6, after cooling, the fermentation container loaded with materials is connected with liquid red rice strain, and fermentation is carried out, and the inoculation amount is 10-30%;
[0017] S7, the fermented red rice is poured out of the bottle, and dried to obtain the finished product.
[0018] As a preferred embodiment of the present application, in S1, the water or nutrient solution content is preferably 30-40%; the composition of the nutrient solution is as follows: 5% glucose, 1% yeast, and 1% soybean peptone solution.
[0019] In S2, the steaming condition of rice is 100℃, and the steaming time is adjusted according to the amount of rice, generally 5-10 minutes.
[0020] In S3, the steamed raw rice is kneaded or broken, and the rice is dispersed or made into powder.
[0021] In S4, the loading thickness of raw rice in the fermentation container is 5-10 cm, and too thick can cause incomplete fermentation, and too thin not only causes insufficient utilization of the equipment, but also the content of Monacolin K is not higher than that of large thickness.
[0022] The multiple layers of gauze are preferably 8-10 layers of gauze, which can ensure that the steam can enter the fermentation container to sterilize the raw materials, and can ensure the barrier between the fermentation container and the harmful organisms in the environment.
[0023] In S5, the sterilization condition is as follows: 121℃, 50-60min.
[0024] In S6, the inoculation amount in the liquid Monascus spore is preferably 15%-20%, and the fermentation condition is as follows: first, the fermentation chamber is placed in a culture temperature of 30-32℃ for three days, and then the culture temperature is adjusted to 21-23℃ for 20-30 days to end the fermentation.
[0025] Further, the fermentation time is preferably 25-30 days, and the results show that the yield of Monacolin K is obviously better than that of the fermentation time of 15 or 16 days.
[0026] In S7, after the culture is finished, the fermented material is poured out, and dried at 70-80℃ to obtain the finished traditional Chinese medicine red yeast. This process does not scatter, the material is not caked, and the particle size is uniform.
[0027] In the third aspect of the present application, the functional red yeast prepared by the above method is provided. The content of Monacolin K in the traditional Chinese medicine red yeast is 8-15mg / g, and no citrinin is detected.
[0028] In the fourth aspect of the present application, the application of the above functional red yeast is provided, such as the application in the preparation of traditional Chinese medicine decoction pieces, wine making, and cakes.
[0029] The beneficial guarantees and effects of the present application are as follows:
[0030] The present application is based on the performance improvement and safety requirements of functional red rice, first a purple red mold strain (Monascus purpureus) KQZL001 is screened, and the strain is used as the fermentation strain in the preparation process of red rice. The present application further optimizes the fermentation process, and explores the effects of raw material fermentation thickness, inoculation amount, fermentation temperature and time on the function of the product. The results show that the monacolin K in the functional red rice prepared by different processes is quite different, which can meet the performance requirements of different products.
[0031] The preservation information of the biological material sample of the present application is as follows:
[0032] Classification name: purple red mold strain (Monascus purpureus) KQZL001;
[0033] Preservation unit: China General Microbiological Culture Collection Center;
[0034] Address: No. 3, Beichen West Road, Haidian District, Beijing, China, 100101
[0035] Preservation date: February 8, 2025
[0036] Preservation number: CGMCC No. 41808. DETAILED DESCRIPTION
[0037] The implementation of the present application will be described in detail below in combination with the embodiments of the present application. The following embodiments are implemented on the premise of the technical solutions of the present application, and detailed implementation modes and specific operation processes are given, but the protection scope of the present application is not limited to the following embodiments.
[0038] I. Screening of purple red mold strain (Monascus purpureus)
[0039] The present application uses the method of the tolerance of purple red mold to lovastatin to screen the strain. Purple red mold can synthesize lovastatin itself, so it has certain natural tolerance. However, the exogenous addition of high-concentration lovastatin sodium salt (far exceeding its own synthesis amount) may inhibit its growth.
[0040] In the purple red mold culture medium, lovastatin sodium salt is added and the concentration is gradually increased, and the strain capable of tolerating high-concentration lovastatin sodium salt is screened by observing the growth rate of the bacterial body. The experimental results show that the purple red mold strain (Monascus purpureus) KQZL001 screened by the present application can grow in a culture environment with a concentration of 1 g / 100 ml of lovastatin sodium salt.
[0041] II. Preparation of functional red rice
[0042] 2.1 Preparation process
[0043] Figure 1 The preparation process of functional red rice is shown. For specific preparation steps, see Examples 1-7.
[0044] Example 1
[0045] Take 1 kg of long-grain rice and divide it into steaming trays. Then, spread the rice evenly in the steaming trays. Prepare a 5% glucose, 1% yeast, and 1% soybean peptone solution, and use the solution to adjust the moisture content to 35%. Then, place the steaming trays in a rice steamer and cook the rice at a temperature above 100°C for 8 minutes. After cooking, remove the trays, pour out the cooked rice, and then crush the rice with a crusher to separate the rice grains. Cool the rice to room temperature, and then place it in fermentation bottles, with a thickness of 7 cm per bottle. Seal the bottle openings with 8 layers of gauze. Place the fermentation bottles in a sterilization pot and sterilize them at 121°C for 55 minutes. After sterilization, cool the bottles to room temperature again. After cooling, inoculate the bottles with liquid Monascus spores at an inoculation amount of 15% (volume-to-mass ratio). After inoculation, place the bottles in a fermentation room at a culture temperature of 30-32°C for three days, and then adjust the culture temperature to 22°C for 16 days. After the culture period, pour out the fermented material and dry it at 70°C to obtain the finished product of Chinese medicinal red rice. This process does not involve breaking up the material, and the material is not clumped and has a uniform particle size.
[0046] Example 2
[0047] Take 1 kg of long-grain rice and divide it into steaming trays. Then, add water to the rice to adjust the moisture content to 35%, and mix well. Then, spread the rice evenly in the steaming trays. Next, place the steaming trays in a rice steamer and cook the rice at a temperature above 100°C for 8 minutes. After cooking, remove the trays, pour out the cooked rice, and then crush the rice with a crusher to separate the rice grains. Cool the rice to room temperature, and then place it in fermentation bottles, with a thickness of 6 cm per bottle. Seal the bottle openings with 8 layers of gauze. Place the fermentation bottles in a sterilization pot and sterilize them at 121°C for 54 minutes. After sterilization, cool the bottles to room temperature again. After cooling, inoculate the bottles with liquid Monascus spores at an inoculation amount of 15% (volume-to-mass ratio). After inoculation, place the bottles in a fermentation room at a culture temperature of 30-32°C for three days, and then adjust the culture temperature to 24°C for 15 days. After the culture period, pour out the fermented rice and dry it at 75°C to obtain the finished product of Chinese medicinal red rice. This process does not involve breaking up the material, and the material is not clumped and has a uniform particle size.
[0048] Example 3
[0049] Take 1 kg of indica rice, and divide it into steaming trays. Add water to the rice to make the water content 30% by mass, and then spread the rice evenly in the trays. Place the trays in a rice steamer, and steam the rice at a temperature above 100°C for 8 minutes. After the steaming is complete, remove the rice, and then break up the rice grains using a crusher to separate the grains. Cool the rice to room temperature, and then place it into fermentation bottles, with a thickness of 5 cm per bottle. Seal the bottles with 8 layers of gauze. Place the bottles in a sterilization pot, and sterilize them at 121°C for 53 minutes. After the sterilization is complete, cool the bottles to room temperature. After the bottles have cooled, inoculate them with liquid Monascus spores, at an inoculation amount of 15% (volume / mass). After the inoculation is complete, place the bottles in a fermentation room at a temperature of 30-32°C, and incubate them for 3 days. Then, adjust the temperature to 23°C, and incubate the bottles for 30 days. After the incubation is complete, remove the fermented rice, and dry it at 80°C to obtain the finished product of Chinese medicinal Monascus. This process does not break up the rice, and the material is not clumped, and the particle size is uniform.
[0050] Example 4
[0051] Take 1 kg of indica rice, and divide it into steaming trays. Add water to the rice to make the water content 40% by mass, and then spread the rice evenly in the trays. Place the trays in a rice steamer, and steam the rice at a temperature above 100°C for 8 minutes. After the steaming is complete, remove the rice, and then break up the rice grains using a crusher to separate the grains. Cool the rice to room temperature, and then place it into fermentation bottles, with a thickness of 2 cm per bottle. Seal the bottles with 8 layers of gauze. Place the bottles in a sterilization pot, and sterilize them at 121°C for 45 minutes. After the sterilization is complete, cool the bottles to room temperature. After the bottles have cooled, inoculate them with liquid Monascus spores, at an inoculation amount of 15% (volume / mass). After the inoculation is complete, place the bottles in a fermentation room at a temperature of 30-32°C, and incubate them for 3 days. Then, adjust the temperature to 25°C, and incubate the bottles for 16 days. After the incubation is complete, remove the fermented material, and dry it at 75°C to obtain the finished product of Chinese medicinal Monascus. This process does not break up the rice, and the material is not clumped, and the particle size is uniform.
[0052] Example 5
[0053] Take 1 kg of long-grain rice, divide and pack into steaming trays, add water according to 50% water content by mass, mix well, then lay the rice flat on the steaming trays. Then place the steaming trays in a rice steamer, so that the rice is in an environment above 100°C, and keep for 8 minutes. After cooking, take out, pour out the cooked rice, then crush with a crusher to separate the rice. Cool to room temperature, pack into fermentation bottles, each bottle with a thickness of 10 cm, and seal the bottle opening with 8 layers of gauze. Send the fermentation bottles to a sterilization pot, sterilize at a temperature of 121°C for 60 minutes. After sterilization, cool to room temperature again. After cooling, inoculate with liquid Monascus spores, inoculation amount is 15% (volume mass ratio). After inoculation, place in a fermentation room at a culture temperature of 30-32°C for three days, then adjust the culture temperature to 22°C for 30 days. After cultivation, pour out the fermented rice, dry at 70°C to obtain the finished product of Chinese medicine red yeast rice. This process does not scatter, the material is not lumped, and the particle size is uniform.
[0054] Example 6
[0055] Take 1 kg of long-grain rice, divide and pack into steaming trays, add water according to 50% water content by mass, mix well, then lay the rice flat on the steaming trays. Then place the steaming trays in a rice steamer, so that the rice is in an environment above 100°C, and keep for 8 minutes. After cooking, take out, pour out the cooked rice, then crush with a crusher to separate the rice. Cool to room temperature, pack into fermentation bottles, each bottle with a thickness of 10 cm, and seal the bottle opening with 8 layers of gauze. Send the fermentation bottles to a sterilization pot, sterilize at a temperature of 121°C for 60 minutes. After sterilization, cool to room temperature again. After cooling, inoculate with liquid Monascus spores, inoculation amount is 15% (volume mass ratio). After inoculation, place in a fermentation room at a culture temperature of 30-32°C for three days, then adjust the culture temperature to 22°C for 30 days. After cultivation, pour out the fermented rice, dry at 70°C to obtain the finished product of Chinese medicine red yeast rice. This process does not scatter, the material is not lumped, and the particle size is uniform.
[0056] Example 7
[0057] Take 1 kg of indica rice, divide and pack into steaming trays, add water according to 35% water content, mix well, then flatten the rice in the steaming tray. Then place the steaming tray in the rice steamer and cook, so that the rice is in an environment above 100℃, and keep for 8 minutes. After cooking, take out, pour out the cooked rice, then crush it with a crusher to separate the rice. Cool to room temperature, pack into fermentation bottles, each bottle with a thickness of 7 cm, and seal the bottle opening with 8 layers of gauze. Put the fermentation bottles into the sterilization pot and sterilize at a temperature of 121℃ for 55 min. After sterilization, cool to room temperature again. After cooling, inoculate with liquid monascus spores, with an inoculum of 20% (volume to mass ratio). After inoculation, place in a fermentation room at a culture temperature of 30-32℃ for three days, then adjust the culture temperature to 21℃ for 15 days. After cultivation, pour out the fermented rice and dry at 70℃ to obtain the finished product of traditional Chinese medicine red yeast rice.
[0058] 2.2 Detection
[0059] The functional red yeast rice prepared in the above examples was detected for its sensory, physicochemical indicators and safety according to the detection methods recorded in the “People's Republic of China Light Industry Standard” (QB / T 2847-2023); and orange gorgiadin was detected according to the method recorded in the “National Food Safety Standard for Determination of Orange Gorgiadin in Food” (GB 5009.222-2016).
[0060] 2.2.1 Sensory requirements
[0061] The functional red yeast rice prepared in the above examples has a light red to dark purple red appearance, a brittle texture, no mold, no obvious visible impurities, and is irregularly granular; the cross section is light pink to red, occasionally with a white core; the smell has the inherent aroma of red yeast; the taste is slightly bitter. It meets the sensory requirements in the standard.
[0062] 2.2.2 Physicochemical indicators
[0063] The monacolin K content and moisture content of the functional red yeast rice prepared in examples 1-7 are shown in Table 1, which shows that the monacolin K content is higher than the standard requirement of 4.00 mg / g, and the moisture content is less than 10.0%.
[0064] Table 1: Monacolin K content and moisture content of functional red yeast rice
[0065]
[0066] 2.2.3 Safety
[0067] The functional red rice prepared in Examples 1-7 is detected for total arsenic (calculated as As), heavy metal (calculated as Pb), aflatoxin B1, citrinin, total bacterial count, coliform group, mold and yeast, salmonella, shigella, and staphylococcus aureus. The specific detection results are shown in Table 2 below:
[0068] Table 2 Safety detection summary
[0069]
[0070] The preferred embodiments of the present application have been specifically described above, but the present application is not limited to the described embodiments, and those skilled in the art can make various equivalent modifications or replacements without departing from the spirit of the present application. These equivalent modifications or replacements are all included in the scope defined by the claims of the present application.
Claims
1. A strain of Aspergillus purpureus, characterized in that, It is deposited at the China General Microbiological Culture Collection Center, with accession number CGMCC NO. 41808.
2. A method for preparing functional red yeast rice using the *Monascus purpureus* strain described in claim 1, characterized in that, Includes the following steps: S1, Mix water or nutrient solution into whole grain rice, adjusting the water or nutrient solution content to 30-40%; S2, the mixed whole grain rice is steamed at high temperature; S3. Pour out the steamed whole grain rice, squeeze or break it to disperse the rice grains; S4. Pack the crushed or broken whole rice grains into a fermentation container and seal it with multiple layers of gauze. S5, Place the fermentation bottle containing the materials into the sterilizer for sterilization; S6. After the fermentation container filled with materials has cooled, inoculate it with liquid red yeast rice culture and carry out fermentation. The inoculation amount is 10-30%. S7. Pour the fermented red yeast rice into the bottle and dry it to obtain the finished product.
3. The preparation method according to claim 2, characterized in that: in, In S1, the water or nutrient solution content is 35-40%; the composition of the nutrient solution is as follows: 5% glucose, 1% yeast, and 1% soybean peptone solution.
4. The preparation method according to claim 2, characterized in that: in, In S2, the rice is steamed at 100℃, and the steaming time is adjusted according to the amount of rice, ranging from 5 to 10 minutes.
5. The preparation method according to claim 2, characterized in that: in, In S4, the thickness of the raw rice in the fermentation container is 5-10cm; the multi-layer gauze is selected from 8-10 layers of gauze.
6. The preparation method according to claim 2, characterized in that: in, In S5, the sterilization conditions are as follows: 121℃, 50-60min.
7. The preparation method according to claim 2, characterized in that: in, In S6, the inoculation amount of liquid red yeast is preferably 15%~20%; the fermentation conditions are as follows: first, place it in a fermentation room with a culture temperature of 30-32℃ for three days, and then adjust the culture temperature to 21~23℃ for 20~30 days before ending the fermentation.
8. The preparation method according to claim 2, characterized in that: in, In S7, after the fermentation is completed, the fermented material is poured out and dried at 70~80℃ to obtain the finished Chinese herbal red yeast rice product.
9. A functional red yeast rice, characterized in that, It is prepared by the method described in any one of claims 2 to 8.
10. A red yeast rice product, characterized in that, It contains the functional red yeast rice of claim 9 or is prepared from the functional red yeast rice of claim 9.