A Red Yeast Rice Lyophilized Powder Flash Release Tablet and Its Preparation Process

Abstract

This invention discloses a red yeast rice freeze-dried powder flash-release tablet and its preparation process, relating to the food processing field. It is made from the following raw materials in parts by weight: 10-30 parts red yeast rice extract, 5-20 parts fructooligosaccharides, and 0.5-5 parts gelatin. This red yeast rice freeze-dried powder flash-release tablet and its preparation process utilize a vacuum freeze-drying process, carried out entirely at low temperatures, avoiding the damage to the functional components of red yeast rice caused by traditional high-temperature drying. The proportion of open-ring monacolin K (acid form) in the resulting flash-release tablet can be stably maintained at 93%-97%, far exceeding that of traditional drying processes (usually not exceeding 30%). Simultaneously, this flash-release tablet rapidly disintegrates within 15 seconds in the oral cavity, allowing monacolin K to be directly absorbed into the bloodstream through the oral mucosa, without the need for conversion by carboxylesterases in the liver. This results in faster onset of action, higher absorption efficiency, and reduced metabolic burden on the liver.

Description

Technical Field

[0001] This invention relates to food processing technology, specifically to a red yeast rice freeze-dried powder flash release tablet and its preparation process. Background Technology

[0002] Currently, red yeast rice products are widely used in functional foods, pharmaceuticals, and health supplements, mainly in the form of tablets, capsules, and powders. However, these traditional formulations have some drawbacks: conventional tableting processes result in slow dissolution and prolonged disintegration time in the mouth or water, leading to low absorption efficiency; direct compression of red yeast rice powder into tablets easily causes problems such as poor flowability, tablet cracking, and uneven hardness, affecting product quality. Furthermore, the current high-temperature drying process used in tablet production causes the open-ring structure of monacolin K (acid form) in red yeast rice powder to easily lose water molecules at high temperatures, transforming into a closed-ring structure (lactone form) with lower absorption rate in the human body. This closed-ring structure needs to be hydrolyzed in the liver to become open-ring to exert its effect. This process relies on liver enzymes (carboxylesterases), resulting in a slow onset of action and potentially increasing the metabolic burden on the liver. Therefore, developing a novel red yeast rice formulation that retains the functional components of red yeast rice, disintegrates rapidly, is highly absorbable, and exhibits good stability is of great significance. Summary of the Invention

[0003] The purpose of this invention is to provide a red yeast rice freeze-dried powder flash release tablet and its preparation process, so as to solve the problems of slow dissolution rate, long disintegration time in the oral cavity or water, resulting in low absorption efficiency, and poor flowability, cracking and uneven hardness of red yeast rice powder when directly compressed into tablets in the prior art.

[0004] To achieve the above objectives, the present invention provides the following technical solution: a red yeast rice freeze-dried powder flash release tablet, made from the following raw materials in parts by weight: 10-30 parts of red yeast rice extract, 5-20 parts of fructooligosaccharides and 0.5-5 parts of gelatin, prepared by a preparation process. The flash release tablet can rapidly disintegrate in the oral cavity and release the active ingredient Monacolin K in red yeast rice within 15 seconds.

[0005] Furthermore, after the flash-release tablet disintegrates in the oral cavity, Monacoline K is directly absorbed into the bloodstream through the oral mucosa.

[0006] A process for preparing red yeast rice freeze-dried powder flash-release tablets includes the following steps:

[0007] Step 1: Ingredient preparation: Weigh out red yeast rice extract, fructooligosaccharides and gelatin according to the formula, and sieve them separately for later use;

[0008] Step 2, Mixing and stirring: Add red yeast rice extract and fructooligosaccharides to a vacuum mixer, add purified water at 5 times the total weight, and then add gelatin, the weight of which is 0.5% of the total weight after adding purified water. Vacuum stir to prepare a uniform and stable suspension slurry.

[0009] Step 3, Pre-freezing and molding: Spread the mixed slurry evenly in a tray and send it into a freeze dryer to rapidly cool it to -45℃~-24℃ at a rate of 5-10℃ / min for pre-freezing;

[0010] Step 4: Vacuum freeze drying: During the sublimation drying stage, the temperature is slowly increased, and the drying time is 24-60 hours to avoid melting of ice crystals and structural damage, and finally red yeast rice freeze-dried powder flash release tablets are obtained.

[0011] Sublimation drying stage: Control the vacuum degree in the freeze drying chamber to 10-30 Pa, and slowly raise the temperature of the partition from below -40℃ to -10℃ to 0℃ at a rate of 1-2℃ / h, and continue drying for 8-12 hours to allow more than 90% of the ice crystals in the material to sublimate directly.

[0012] Analysis and drying stage: The vacuum degree is further reduced to 5-10 Pa, and the temperature of the partition is increased to 25-30°C at a rate of 1°C / h and maintained for 2-4 hours to remove bound water, so that the moisture content of the final product is controlled at 1%-1.2%;

[0013] The entire vacuum freeze-drying process is maintained under vacuum to prevent ice crystals from melting or structural collapse, ultimately yielding red yeast rice freeze-dried powder flash release tablets.

[0014] Furthermore, in the pre-freezing molding step, the rapid cooling rate is preferably 7°C / min.

[0015] Furthermore, in the vacuum freeze-drying step, the heating rate of the sublimation drying stage is 1-2℃ / h, the vacuum degree of the sublimation drying stage is 10-30Pa, and the vacuum degree of the desorption drying stage is 5-10Pa.

[0016] Furthermore, in the mixing and stirring step, the vacuum stirring time is 20-40 minutes to ensure that the suspension slurry is uniform and stable.

[0017] Furthermore, the entire process is carried out at low temperatures to avoid damage to the functional components of red yeast rice from high temperatures, thus ensuring product quality.

[0018] Furthermore, in the sieving step, the sieving mesh size ranges from 60 to 100 mesh.

[0019] Compared with the prior art, the red yeast rice freeze-dried powder flash release tablets and their preparation process provided by the present invention have the following beneficial effects:

[0020] The vacuum freeze-drying process, conducted entirely at low temperatures, avoids the damage to the functional components of red yeast rice caused by traditional high-temperature drying. The resulting flash-release tablets maintain a stable proportion of monacolin K (acid form) with an open-ring structure at 93%–97%, significantly higher than traditional drying processes (typically not exceeding 30%). Furthermore, these flash-release tablets rapidly disintegrate within 15 seconds in the oral cavity, allowing monacolin K to be directly absorbed into the bloodstream through the oral mucosa, bypassing gastrointestinal digestion and the first-pass effect in the liver (eliminating the need for conversion by carboxylesterases in the liver). This results in faster onset of action, higher absorption efficiency, and reduced metabolic burden on the liver.

[0021] By preparing a uniform suspension slurry from red yeast rice extract with excipients such as fructooligosaccharides and gelatin, followed by pre-freezing and vacuum freeze-drying, a loose and porous structure is formed. This solves the problems of poor flowability, tablet cracking, and uneven hardness that easily occur when red yeast rice powder is directly compressed into tablets, resulting in a high yield. Furthermore, the product has a refreshing and slightly sweet taste, is not easily hygroscopic, exhibits good stability under normal temperature and humidity conditions, and requires no water to take, making it convenient to carry and take immediately, significantly improving patient compliance. Attached Figure Description

[0022] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in this invention. For those skilled in the art, other drawings can be obtained based on these drawings.

[0023] Figure 1 This is a flow chart illustrating the preparation process of a red yeast rice freeze-dried powder flash release tablet according to the present invention. Detailed Implementation

[0024] To enable those skilled in the art to better understand the technical solution of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings.

[0025] Example 1

[0026] Ingredient preparation: Weigh out 20 parts of red yeast rice extract (monacolin K content 1.5%), 10 parts of fructooligosaccharides, and 1.14 parts of gelatin, and pass them through an 80-mesh sieve for later use. Fructooligosaccharides, as fillers and sweeteners, not only improve the taste of the product but also have a certain prebiotic effect, which helps to regulate the balance of intestinal flora; gelatin, as a thickener and stabilizer, helps to form a uniform and stable suspension.

[0027] Mixing and stirring: Add red yeast rice extract and fructooligosaccharides to purified water at a ratio of 5 times their total weight, then add gelatin (0.5% of the total weight after adding purified water). Stir under vacuum for 30 minutes to prepare a uniform and stable suspension. The vacuum stirring environment effectively prevents air from entering, reducing the damage to the functional components of red yeast rice caused by oxidation, while ensuring thorough and uniform mixing of all components.

[0028] Pre-freezing and molding: The mixed slurry is evenly spread in a tray and fed into a freeze dryer, where it is rapidly cooled to -40°C at a rate of 7°C / min for pre-freezing. This rapid cooling causes the slurry to freeze quickly into a solid, forming fine ice crystals. This facilitates rapid removal of moisture during the subsequent sublimation drying process and better preserves the original structure and functional components of the material. Furthermore, electron beam irradiation sterilization after freeze-drying extends the product's stability period.

[0029] Vacuum freeze-drying: After pre-freezing, the vacuum pump is turned on, and the vacuum degree of the freeze-drying chamber is evacuated to 20 Pa. In the sublimation drying stage, the partition temperature is raised from -40℃ to -5℃ at a rate of 1.5℃ / h and maintained at this temperature for 20 hours, with the vacuum degree maintained at 20 Pa. Then, in the desorption drying stage, the vacuum degree is reduced to 8 Pa, and the partition temperature is raised to 30℃ at a rate of 1℃ / h and maintained for 12 hours. The final product has a moisture content of 1%. At the same time, the proportion of Monacoline K with open ring structure in this red yeast rice freeze-dried powder flash release tablet can be stably maintained at 96%, which is significantly better than the traditional drying process (the open ring rate is usually not higher than 30%). At the same time, the slow heating ensures uniform sublimation of ice crystals and avoids product structure collapse or loss of functional components due to excessive heating. This results in a loose and porous structure in the finished product, which is conducive to rapid disintegration in the oral cavity.

[0030] Post-production flash-release tablet effects: The flash-release tablets have a uniform pale yellow appearance, a smooth surface, and are free of defects such as cracks or pitting. They rapidly disintegrate in the mouth within 15 seconds, releasing the active ingredient Monacolin K from red yeast rice. Patients experience no noticeable foreign body sensation when taking them, and the taste is refreshing and slightly sweet. Testing (using chromatographic column detection methods) shows that the proportion of open-ring Monacolin K in the red yeast rice lyophilized powder flash-release tablets remains stably above 95%, indicating strong activity. It can be directly absorbed by the body without liver involvement, quickly reaching the target site to exert its effect, thus minimizing the potential burden on the liver, making it more suitable for individuals with weakened liver function (such as the elderly). Due to the low-temperature drying process, the product is not prone to moisture absorption. After being stored at room temperature and humidity for 6 months, its moisture content only increased from the initial 1% to 1.1%, demonstrating good stability. Furthermore, these flash-release tablets are convenient to carry, allowing patients to take them anytime, anywhere, improving medication adherence.

[0031] Example 2

[0032] Ingredient preparation: Weigh 15 parts of red yeast rice extract (monacolin K content 1.2%), 8 parts of fructooligosaccharides, and 1.5 parts of gelatin, and pass each through a 100-mesh sieve. Passing through a 100-mesh sieve makes the particles of each raw material finer and more uniform, which helps to disperse better during the mixing process and improves the uniformity of the product. The functions of fructooligosaccharides and gelatin are similar to those in Example 1, but the amounts are adjusted appropriately according to the content of red yeast rice extract to ensure the overall performance of the product.

[0033] Mixing and stirring: Add red yeast rice extract and fructooligosaccharides to a vacuum mixer, add purified water at a volume of 5 times their total weight, and then add gelatin, which accounts for 0.5% of the total weight after adding purified water. Vacuum stir for 25 minutes to prepare a uniform and stable suspension. The appropriate reduction in stirring time is based on the consideration that finer raw material particles are easier to mix evenly, while also reducing energy consumption and potential impact on functional components during the stirring process.

[0034] Pre-freezing and molding: The mixed slurry is evenly spread in trays and fed into a freeze dryer, where it is rapidly cooled to -45°C at a rate of 5°C / min for pre-freezing. The lower pre-freezing temperature and slightly slower cooling rate help to form finer and more uniform ice crystals, further improving the porosity and disintegration properties of the product. At the same time, the product is sterilized by electron beam irradiation after freeze-drying, which extends the product's stability period.

[0035] Vacuum freeze-drying: After pre-freezing, the vacuum pump is turned on, and the vacuum degree of the freeze-drying chamber is evacuated to 20 Pa. In the sublimation drying stage, the partition temperature is raised from -40℃ to -5℃ at a rate of 1.5℃ / h and maintained at this temperature for 20 hours, with the vacuum degree maintained at 20 Pa. Then, in the desorption drying stage, the vacuum degree is reduced to 8 Pa, and the partition temperature is raised to 30℃ at a rate of 1℃ / h and maintained for 12 hours. The final product has a moisture content of 1%. At the same time, the proportion of Monacoline K with open ring structure in this red yeast rice freeze-dried powder flash release tablet can be stably maintained at 96%, which is significantly better than the traditional drying process (the open ring rate is usually not higher than 30%). At the same time, the slow heating ensures uniform sublimation of ice crystals and avoids product structure collapse or loss of functional components due to excessive heating. This results in a loose and porous structure in the finished product, which is conducive to rapid disintegration in the oral cavity.

[0036] Post-production flash-release tablet effects: These flash-release tablets have a uniform, light yellow color and a loose texture. They disintegrate within 15 seconds in the mouth, with a sweet taste and no off-flavor. Testing (using chromatographic column detection methods) shows that the retention rate of Monacoline K is over 93%, indicating strong activity. It can be directly absorbed by the body without liver involvement, quickly reaching the target site to exert its effect, thus minimizing the potential burden on the liver, making it more suitable for individuals with weakened liver function (such as the elderly). The product has good moisture resistance, maintaining good hardness and disintegration properties even after being stored in high-humidity environments for a period of time. Due to its pleasant taste and convenient administration, patients have a high acceptance rate for this product, making it especially suitable for children and patients with high taste preferences.

[0037] Example 3

[0038] Ingredient Preparation: Weigh out 25 parts of red yeast rice extract (monacolin K content 1.8%), 12 parts of fructooligosaccharides, and 2.5 parts of gelatin, and pass them through a 60-mesh sieve. Increasing the amount of red yeast rice extract enhances the content of the product's active ingredients, while correspondingly increasing the amounts of fructooligosaccharides and gelatin ensures the product's formability and stability. Although passing through a 60-mesh sieve results in relatively large raw material particles, product quality can still be guaranteed by adjusting subsequent process parameters.

[0039] Mixing and stirring: Add red yeast rice extract and fructooligosaccharides to a vacuum mixer, add purified water at a ratio of 5 times the total weight, and then add gelatin, the weight of which is 0.5% of the total weight after adding purified water. Vacuum stir for 35 minutes to prepare a uniform and stable suspension. Appropriately extending the stirring time ensures that even with relatively large raw material particles, the components can be fully and evenly mixed to form a stable suspension system.

[0040] Pre-freezing and molding: The mixed slurry is evenly spread in trays and fed into a freeze dryer, where it is rapidly cooled to -48°C at a rate of 10°C / min for pre-freezing. The rapid cooling rate allows for the rapid formation of ice crystals even when the raw material particles are large, shortening the pre-freezing time and improving production efficiency. At the same time, the product is sterilized by electron beam irradiation after freeze-drying, extending the product's stability period.

[0041] Vacuum freeze-drying: After pre-freezing, the vacuum pump is turned on, and the vacuum degree of the freeze-drying chamber is evacuated to 20 Pa. In the sublimation drying stage, the partition temperature is raised from -40℃ to -5℃ at a rate of 1.5℃ / h and maintained at this temperature for 20 hours, while the vacuum degree is maintained at 20 Pa. Then, in the desorption drying stage, the vacuum degree is reduced to 8 Pa, and the partition temperature is raised to 30℃ at a rate of 1℃ / h and maintained for 12 hours. The final product has a moisture content of 0.8%. At the same time, the proportion of Monacoline K with open ring structure in this red yeast rice freeze-dried powder flash release tablet can be stably maintained at 97%, which is significantly better than the traditional drying process (the open ring rate is usually not higher than 30%). At the same time, the slow heating ensures uniform sublimation of ice crystals and avoids product structure collapse or loss of functional components due to excessive heating. This results in a loose and porous structure in the finished product, which is conducive to rapid disintegration in the oral cavity.

[0042] Post-production flash-release tablet effects: The flash-release tablets are deep yellow in appearance, with a smooth surface and moderate hardness. They completely disintegrate within 15 seconds in the mouth, offering a mellow taste with a subtle red yeast rice aroma. Testing (using column chromatography) shows a Monacoline K retention rate of over 95%, indicating high activity. It can be directly absorbed by the body without liver involvement, rapidly reaching its target site and exerting its effect with minimal potential burden on the liver, making it more suitable for individuals with weakened liver function (such as the elderly). The product exhibits good stability; after 3 months of accelerated stability testing (40℃, 75% humidity), all indicators met the requirements. Due to its high content of active ingredients and pleasant user experience, it is suitable for patients requiring higher doses of red yeast rice extract for adjunctive therapy.

[0043] Comparison Example

[0044] Ingredient preparation:

[0045] Weigh out the raw materials such as red yeast rice extract, fillers (such as starch, microcrystalline cellulose, etc.), binders (such as povidone K30 solution), and lubricants (such as magnesium stearate), and prepare them in a certain proportion.

[0046] Mixed granulation:

[0047] The red yeast rice extract and filler are mixed evenly, and then a binder solution is added. The mixture is then granulated into a soft material using a wet granulation process.

[0048] The soft material is granulated into wet granules using a gyratory granulator or an extrusion granulator.

[0049] dry:

[0050] The wet granules are placed in a hot air circulating oven and dried at 60-80℃ until the moisture content meets the requirements (usually ≤5%).

[0051] Granulation and Mixing:

[0052] The dried granules are granulated using a granulator to ensure uniform particle size.

[0053] Add lubricant and mix well.

[0054] Tableting:

[0055] The mixed granules are compressed into tablets using a rotary tablet press, controlling the tablet weight variation and hardness.

[0056] Package:

[0057] The compressed tablets are then packaged into inner packaging (such as aluminum-plastic blister packaging) and outer packaging to obtain the finished product.

[0058] IV. Deficiencies of Existing Technical Solutions

[0059] Slow dissolution rate: Tablets prepared by traditional compression processes take a long time to disintegrate in the mouth or water, resulting in low absorption efficiency.

[0060] Tableting issues: Direct compression of red yeast rice powder can easily lead to problems such as poor flowability, tablet cracking, and uneven hardness, affecting product quality.

[0061] Loss of functional components: Traditional drying processes, which involve high-temperature heating, can easily destroy the functional components (such as Monacoline K) in red yeast rice, resulting in a significant loss of activity.

[0062] Taste and stability: Ordinary tablets have a poor taste, are prone to moisture absorption, and have poor stability, making them inconvenient to carry and take immediately.

[0063] The effects of the red yeast rice freeze-dried powder flash-release tablets of Examples 1 to 3 and their preparation processes were compared with those of the control examples, and the results are shown in the table below:

[0064] Comparison items Example 1 Example 2 Example 3 Comparative example (traditional red yeast rice tablet compression process) Dissolution rate Disintegrates in the oral cavity within 15 seconds Disintegrates in the oral cavity within 15 seconds Disintegrates in the oral cavity within 15 seconds Long disintegration time and low absorption efficiency Functional ingredient retention It retains the open-ring structure of monacolin K to the greatest extent possible, maintaining 96% of the open-ring structure, resulting in high activity. It retains the open-ring structure of monacolin K to the maximum extent, maintaining 93% of the open-ring structure, resulting in high activity. It retains the open-ring structure of monacolin K to the greatest extent possible, maintaining 97% of the open-ring structure, resulting in high activity. High-temperature drying easily damages Monacoline K, resulting in a significant loss of activity. Tablet quality High yield, no chipping High yield, no chipping High yield, no chipping Problems such as cracking and uneven hardness are prone to occur. Taste and stability It has a good taste, is not easily absorbing moisture, and is highly stable. It has a good taste, is not easily absorbing moisture, and is highly stable. It has a good taste, is not easily absorbing moisture, and is highly stable. Poor taste, easily absorbs moisture, and has poor stability. Bioavailability Monacoline K is absorbed directly through the oral mucosa and has high bioavailability. Monacoline K is absorbed directly through the oral mucosa and has high bioavailability. Monacoline K is absorbed directly through the oral mucosa and has high bioavailability. Low bioavailability is caused by gastrointestinal digestion and the first-pass effect in the liver. Processing temperature The entire process is performed at low temperatures, without any high-temperature damage, thus preserving the open-loop structure of Monacoline K to the greatest extent possible. The entire process is performed at low temperatures, without any high-temperature damage, thus preserving the open-loop structure of Monacoline K to the greatest extent possible. The entire process is performed at low temperatures, without any high-temperature damage, thus preserving the open-loop structure of Monacoline K to the greatest extent possible. High-temperature drying can easily damage functional components.

[0065] Compared to the traditional red yeast rice tableting process of the control example, the red yeast rice freeze-dried powder flash-release tablet processing technology of Examples 1 to 3 exhibits significant beneficial effects in several aspects. First, the flash-release tablets in the examples can rapidly disintegrate in the oral cavity, releasing the active ingredient monacolin K from red yeast rice within 15 seconds, significantly improving absorption efficiency. Second, through freeze-drying technology, the functional components of red yeast rice are preserved to the maximum extent, resulting in higher activity and avoiding the damage to functional components caused by traditional high-temperature drying processes. Third, the tableting process in the examples is stable and has a high yield, solving problems such as easy tablet cracking and uneven hardness in traditional processes. In addition, the products of the examples have a good taste, are not easily hygroscopic, and have strong stability, making them convenient for immediate consumption, while tablets prepared by traditional processes have a poor taste, are easily hygroscopic, and have poor stability. Finally, the flash-release tablets in the examples directly absorb monacolin K through the oral mucosa, bypassing gastrointestinal digestion and the first-pass effect of the liver, eliminating the need for liver carboxylesterase to convert the monacolin K structure into an open ring for reuse, thus achieving higher bioavailability. In summary, the processing technology of red yeast rice freeze-dried powder flash release tablets in Examples 1 to 3 is superior to the traditional process of the control example in terms of dissolution rate, retention of functional components, tablet quality, taste and stability, bioavailability and processing temperature.

[0066] Application examples

[0067] The red yeast rice lyophilized powder flash-release tablets prepared in Example 1 were used as adjunctive therapy for patients with hyperlipidemia. Patients took one tablet (containing 3 mg of monacolin K) three times daily for one month. Results showed a significant decrease in total cholesterol and LDL cholesterol levels without any gastrointestinal discomfort or other side effects. Patients also reported that the flash-release tablets had a good taste, were easy to carry and take, improving treatment adherence. This indicates that red yeast rice lyophilized powder flash-release tablets have broad application prospects in the field of functional foods and health products.

[0068] The foregoing has only described certain exemplary embodiments of the present invention by way of illustration. Undoubtedly, those skilled in the art can modify the described embodiments in various ways without departing from the spirit and scope of the present invention. Therefore, the foregoing drawings and descriptions are illustrative in nature and should not be construed as limiting the scope of protection of the claims of the present invention.

Claims

1. A red koji freeze-dried powder flash release tablet, characterized by, The red yeast extract 10-30 parts, fructooligosaccharide 5-20 parts and gelatin 0.5-5 parts are prepared by weight.

2. A process for preparing the red yeast extract freeze-dried powder flash release tablet of claim 1, comprising the following steps: Step one, ingredient preparation: red yeast extract, fructooligosaccharide and gelatin are weighed according to the formula and sieved respectively for use; Step two, mixing and stirring: red yeast extract and fructooligosaccharide are added to a vacuum stirrer, 5 times the total weight of purified water is added, then gelatin is added, the weight of the gelatin is 0.5% of the total weight after adding purified water, and a uniform and stable suspension slurry is prepared by vacuum stirring; Step three, pre-freezing molding: the mixed slurry is evenly spread on a plate and sent into a freeze dryer, and the temperature is rapidly reduced to -45℃ to -24℃ at a rate of 5-10℃ / min for pre-freezing; Step four, vacuum freeze-drying: slowly increase the temperature in the sublimation drying stage, and the drying time is 24-60 hours to avoid structure damage caused by ice crystal melting, and finally the red yeast extract freeze-dried powder flash release tablet is obtained.

3. The preparation process of the red rice yeast freeze-dried powder flash release tablet according to claim 2, characterized in that, In the pre-freezing molding step, the rapid cooling rate is 7℃ / min.

4. The preparation process of the red rice powder freeze-dried powder flash release tablet according to claim 2, characterized in that, In the vacuum freeze-drying step, the temperature increasing rate in the sublimation drying stage is 1-2℃ / h, the vacuum degree in the sublimation drying stage is 10-30 Pa, and the vacuum degree in the desorption drying stage is 5-10 Pa.

5. The preparation process of the red rice powder freeze-dried powder flash release tablet according to claim 2, characterized in that, In the mixing and stirring step, the vacuum stirring time is 20-40 minutes.

6. The preparation process of the red rice powder freeze-dried powder flash release tablet according to claim 2, characterized in that, The whole process is carried out under low temperature conditions.

7. The preparation process of the Monascus lyophilized powder flash release tablet according to claim 2, characterized in that, In the sieving step, the sieving mesh size ranges from 60 to 100 meshes.

8. The red rice powder freeze-dried powder flash release tablet according to claim 1, characterized in that, After the flash release tablet disintegrates in the oral cavity, the red yeast extract freeze-dried powder flash release tablet is directly absorbed into the blood circulation through the oral mucosa.

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