Fermentation treatment process of antioxidant red koji oral liquid

Abstract

The application discloses an antioxidant red koji oral liquid fermentation treatment process and relates to the technical field of fermentation treatment, and comprises the following steps: S1, spore suspension is obtained by treating mycelium in a purple monascus SM005 strain tube; S2, high-activity seed liquid is obtained by placing the spore suspension in a seed culture medium and performing shaking bed oscillation culture; S3, fermentation liquid is obtained by placing the high-activity seed liquid in a fermentation culture medium and performing fermentation; S4, concentrated liquid is obtained by treating the fermentation liquid; and S5, antioxidant red koji oral liquid is obtained by uniformly mixing the concentrated liquid, honey, citric acid, xanthan gum and deionized water, adding citric acid, filtering the mixed liquid, sterilizing the mixed liquid and obtaining the antioxidant red koji oral liquid. In the application, fermentation is performed in the fermentation culture medium, and the application has the advantage that the formula is extremely targeted, modified maltose is taken as a core controlled-release carbon source, and the overgrowth of mycelium caused by the rapid consumption of traditional carbon sources can be avoided, so that the mycelium can be maintained in the logarithmic growth phase.

Description

Technical Field

[0001] This invention relates to the field of fermentation technology, and in particular to a fermentation process for an antioxidant red yeast rice oral liquid. Background Technology

[0002] Fermentation is a core technology that uses microorganisms in a controlled bioreactor to convert raw materials into target products. Its core lies in optimizing microbial growth and metabolism through precise control of conditions such as temperature, pH, and dissolved oxygen, followed by downstream processing to separate and purify the desired products.

[0003] Traditional red yeast rice fermentation processes suffer from several drawbacks. An imbalance in the supply of a single, fast-acting carbon source leads to excessive mycelial growth, premature aging, and delayed initiation of secondary metabolism. Irregular nutrient release results in excessively long fermentation cycles and low yields of target antioxidant components such as dimer acids and red yeast rice yellow pigment. Furthermore, the fermentation process is prone to oxidation and loss of active groups such as phenolic hydroxyl groups, and excessive levels of harmful byproducts like citrinin. Traditional oral liquid products also suffer from poor stability due to the sedimentation and stratification of active ingredients, as well as a monotonous taste and poor palatability. Therefore, this invention provides a fermentation process for an antioxidant red yeast rice oral liquid. Summary of the Invention

[0004] The main objective of this invention is to provide a fermentation process for an antioxidant red yeast rice oral liquid with high dimer acid content and good taste. This process, applied to an antioxidant red yeast rice oral liquid fermentation process, includes the following steps: S1. Place the mycelia in the purple Monascus SM005 inoculum tube into PDA liquid medium and culture them at 30℃ and 150 rpm for 12-24 hours on a shaker to obtain activated mycelia. Inoculate the activated mycelia onto the surface of a PDA plate and culture the inoculated PDA plate at a constant temperature and humidity of 70-80% and 32℃ for 2 days. Then, reduce the temperature to 30℃ and culture for 2-3 days. Add Tween 80 solution, mix well, filter, remove the mycelia, and collect the filtrate to obtain a spore suspension. S2. Place the spore suspension in a seed culture medium and culture at a temperature of 30℃ and a rotation speed of 200 rpm for 28-30 hours on a shaker to obtain a high-viability seed solution. S3. Place the high-vitality seed liquid into the fermentation medium and ferment it. Set the temperature to 30℃, the aeration rate to 1 vvm, the rotation speed to 200 rpm, and ferment for 10-72 hours. Then, reduce the temperature to 26℃, reduce the rotation speed to 180 rpm, reduce the aeration rate to 0.8 vvm, and ferment for 72-144 hours to obtain the fermentation broth. S4. Centrifuge the fermentation broth at 4000 rpm for 15 minutes to remove mycelial precipitate. Collect the supernatant, filter the supernatant to remove particles, collect the solution, and sonicate the solution at 200W for 20 minutes. Place the extracted solution into a D101 macroporous resin column and elute with ethanol. Collect the eluent and concentrate the eluent under reduced pressure at 70℃ and -0.075MPa until the solid content is 20% to obtain the concentrate. S5. Mix the concentrate, honey, citric acid, xanthan gum and deionized water evenly, add citric acid to adjust the pH to 4.5-5.5 to obtain a mixture, filter the mixture through a 0.22μm ultrafiltration membrane, collect the liquid, and sterilize the liquid at 65℃ for 30 minutes to obtain an antioxidant red yeast rice oral liquid. The antioxidant red yeast rice oral liquid comprises the following raw materials: 58-62 parts concentrate, 2.5-3.5 parts honey, 0.1-0.2 parts citric acid, 0.04-0.06 parts xanthan gum, and the remainder is deionized water.

[0005] The volume ratio of spore suspension to seed culture medium was 0.08:1.

[0006] The spore suspension concentration was 10. 6 -10 7 per mL.

[0007] High-vitamin seed liquid OD 600 =2.5-2.8.

[0008] The volume ratio of high-activity seed culture to fermentation medium was 0.1:1. During fermentation of the high-activity seed culture in the fermentation medium, the pH value of the fermentation broth was monitored daily. When the pH was below 5, 0.1 mol / L sodium hydroxide solution was added to adjust the pH to 5-5.5. At 72 h of fermentation, the microcapsule rupture rate was observed under a microscope, and it was required to ensure that the rupture rate was ≥80%. At 144 h of fermentation, the content of antioxidant components in the fermentation broth was detected. Fermentation was terminated when dimer acid was ≥120 mg / L and red yeast rice yellow pigment was ≥80 mg / L.

[0009] The D101 macroporous resin column has a particle size of 0.3-1.2 μm.

[0010] The mass concentration of ethanol is 70%.

[0011] The concentrate has a solids content of 20%, dimer acid ≥120mg / L, and red yeast rice yellow pigment ≥80mg / L.

[0012] The combination of honey and citric acid optimizes the sweet and sour flavor of the oral liquid, while xanthan gum enhances the system stability of the finished product and prevents the active ingredients from settling.

[0013] The preparation of PDA liquid culture medium includes the following steps: Fresh potatoes are added to deionized water and boiled for 20-30 minutes. The mixture is filtered through gauze and qualitative filter paper, and the filtrate is collected. Deionized water is added, along with glucose, yeast extract, and potassium dihydrogen phosphate. The mixture is stirred, and pH adjustment solution is added to adjust the pH to 5.5-6.5. The mixture is then sterilized using autoclave at 121°C for 20 minutes to obtain PDA liquid culture medium.

[0014] Boil fresh potatoes in deionized water at a mass ratio of 1:5. The mass ratio of fresh potatoes, glucose, yeast extract, and potassium dihydrogen phosphate was 200:20:2:1; The pH adjuster is one of 1 mol / L hydrochloric acid and 1 mol / L sodium hydroxide.

[0015] Further, the preparation of the PDA plate includes the following steps: adding fresh potatoes to deionized water and boiling for 20-30 minutes, filtering with gauze and qualitative filter paper, collecting the filtrate, adding deionized water, adding glucose, agar, yeast extract and potassium dihydrogen phosphate and stirring, adding pH adjuster to adjust the pH to 5.5-6.5, sterilizing with high-pressure steam at a set temperature of 121℃ for 20 minutes, allowing the temperature to cool naturally to 50-55℃, pouring into sterile petri dishes in a laminar flow hood, and letting stand to obtain the PDA plate.

[0016] Fresh potatoes are peeled and cut into 2 cm cubes.

[0017] Furthermore, the step of boiling fresh potatoes in deionized water, wherein the mass ratio of fresh potatoes to deionized water is 1:5; The mass ratio of fresh potatoes, glucose, agar, yeast extract and potassium dihydrogen phosphate was 200:20:20:2:1; The pH adjusting solution is one of 1 mol / L hydrochloric acid and 1 mol / L sodium hydroxide.

[0018] Further, the preparation of the seed culture medium includes the following steps: mixed and stirred modified maltose, peptone, potassium dihydrogen phosphate, magnesium sulfate heptahydrate and deionized water at 300 rpm for 20 minutes, and then adjusted the pH to 5.5-6.5 by adding 1 mol / L hydrochloric acid or 1 mol / L sodium hydroxide to obtain a mixture. The mixture is then autoclaved at 115°C for 15 minutes, and the temperature is allowed to cool naturally to 30°C to obtain the seed culture medium.

[0019] Furthermore, the mass ratio of the modified maltose, peptone, potassium dihydrogen phosphate, magnesium sulfate heptahydrate, and deionized water is 20:70:10:1.1:1000.

[0020] Furthermore, the preparation of the modified maltose includes the following steps: mixing konjac glucomannan and maltose, stirring at 120 rpm for 20 minutes, adding crude extract of red yeast rice yellow pigment and stirring at 60 rpm for 15 minutes to obtain material A, drying material A at a low temperature of 35°C and a vacuum of -0.05 MPa for 4 hours, and pulverizing the dried material A to 60 mesh to obtain modified maltose.

[0021] Furthermore, the mass ratio of konjac glucomannan to maltose is 1:20; The total mass of konjac glucomannan and maltose has a solid-liquid ratio of 1:3 with that of the crude extract of red yeast rice yellow pigment.

[0022] The konjac glucomannan has a particle size of 100 mesh and a purity of ≥90%. This significantly increases its specific surface area, allowing for efficient adsorption of maltose molecules and providing a carrier for subsequent molecular complexation. The carboxyl groups in its molecular structure can form hydrogen bonds with the hydroxyl groups of maltose and the active groups of Monascus yellow pigment, constructing a stable ternary complex structure and preventing rapid consumption of maltose in the seed culture medium. Simultaneously, the network structure of konjac glucomannan can serve as a controlled-release framework, slowly releasing carbon sources during seed culture to prevent excessive mycelial growth of Monascus purpureus and maintain high strain activity. Furthermore, it improves the flowability of the modified maltose powder, facilitating subsequent culture medium preparation.

[0023] Maltose, a food-grade material, is the core carbon source for the modified material. When mixed with konjac glucomannan at a ratio of 1:20, it alters its release characteristics through molecular complexation, transforming from a traditional fast-acting carbon source into a controlled-release carbon source, thus matching the growth and metabolic rhythm of *Monascus purpureus* SM005. The hydroxyl groups on its molecules are key sites for hydrogen bonding, forming stable complexes with konjac glucomannan and *Monascus purpureus* yellow pigment, ensuring the structural integrity of the modified material. In the seed culture medium, the controlled-release supply of maltose provides continuous nutrition to *Monascus purpureus*, inducing the expression of secondary metabolic enzymes and laying the foundation for the synthesis of antioxidants in subsequent fermentation stages.

[0024] Furthermore, the crude extract of red yeast rice yellow pigment is obtained by filtering the fermentation broth of Monascus purpureus through a 0.45μm microporous membrane, transferring the filtrate to a vacuum concentration tank, and concentrating it at a temperature of 50℃ and a vacuum degree of -0.07MPa until the solid content reaches 10%.

[0025] The crude extract of Monascus yellow pigment, with a solid content controlled at 10%, retains the homologous active ingredients of Monascus purpureus and avoids introducing exogenous impurities into the seed culture medium. Its molecules can bind with maltose and konjac glucomannan through hydrogen bonds, participating in the construction of ternary complex structures and improving the stability of modified materials. As a homologous inducer, Monascus yellow pigment can directionally induce Monascus purpureus SM005 to synthesize antioxidant components such as Monascus yellow pigment, forming a synergistic antioxidant network with modified buckwheat sprout powder in the subsequent fermentation medium, thereby enhancing the antioxidant activity of the final oral liquid. The addition of the crude extract also imparts a reddish-brown characteristic to the modified maltose, facilitating material identification and quality control in subsequent processes.

[0026] Further, the preparation of the fermentation medium includes the following steps: adding modified buckwheat sprout powder, glucose, yeast extract, potassium dihydrogen phosphate, magnesium sulfate heptahydrate and vitamin C to deionized water and mixing and stirring, setting the speed to 200 rpm and stirring for 25 minutes, adding 1 mol / L hydrochloric acid or 1 mol / L sodium hydroxide to adjust the pH to 5-5.5 to obtain solution B, autoclaving solution B at 115℃ for 30 minutes, and then allowing the temperature to cool naturally to 28℃ to obtain the fermentation medium; The mass ratio of the modified buckwheat sprout powder, glucose, yeast extract, potassium dihydrogen phosphate, magnesium sulfate heptahydrate, vitamin C, and deionized water is 30:20:5:10:1.1:1:1000.

[0027] Further, the preparation of the modified buckwheat sprout powder includes the following steps: mixing buckwheat sprout powder and deionized water, stirring at 150 rpm for 30 minutes, adding 1 mol / L hydrochloric acid or 1 mol / L sodium hydroxide to adjust the pH to 5-5.5, adding cellulase, pectinase and rutinase and shaking in a water bath at 40°C and 120 rpm for 60 minutes, heating the water bath temperature to 90°C, letting it stand for 5 minutes, and allowing the temperature to cool naturally to 30°C, adding vitamin C and citric acid and stirring at 100 rpm for 20 minutes, adding red yeast rice polysaccharide solution and stirring at 80 rpm for 15 minutes to obtain solution C, spray drying solution C at an inlet air temperature of 160°C, an outlet air temperature of 80°C, and an atomization pressure of 0.3 MPa, collecting the powder, and passing the powder through a 100-mesh sieve to obtain modified buckwheat sprout powder; The particle size of buckwheat sprout powder is 80 mesh.

[0028] The encapsulation rate of modified buckwheat sprout powder is ≥80%.

[0029] The buckwheat sprout powder and deionized water are mixed and stirred, with a mass ratio of buckwheat sprout powder to deionized water of 1:5. The mass ratio of the buckwheat sprout powder, cellulase, pectinase, rutinase, vitamin C, citric acid, and red yeast rice polysaccharide solution is 100:0.3:0.2:0.1:0.2:0.1:150. The red yeast rice polysaccharide solution has a mass concentration of 5%.

[0030] The present invention has the following beneficial effects: 1. In this invention, fermentation in a fermentation medium has the advantage of highly targeted formulation. Using modified maltose as the core controlled-release carbon source avoids the rapid consumption of traditional carbon sources that leads to excessive mycelial growth, maintaining the mycelium in the logarithmic growth phase. It is supplemented with a high content of peptone to provide ample organic nitrogen, and yeast extract to supplement growth factors. A stable ion buffer system is constructed in conjunction with potassium dihydrogen phosphate and magnesium sulfate heptahydrate, which accelerates mycelial proliferation, shortens the culture cycle, and activates the secondary metabolic enzyme system of the strain in advance. Simultaneously, the 115℃ low-temperature sterilization process protects the complex structure of the modified maltose from damage, ensuring the stability of the controlled-release carbon source function. The overall formulation takes into account both the growth needs of the strain and the adaptability to subsequent fermentation, providing a core guarantee for improved fermentation efficiency.

[0031] 2. In this invention, the seed culture medium has the advantage of employing a synergistic system of fast-acting and slow-release nutrients. Modified buckwheat sprout powder is used as the core functional component, which can precisely release antioxidant components such as flavonoids and polysaccharides and slow-release carbon sources in the middle of fermentation, forming a synergistic antioxidant network with Monascus purpureus products. It can also achieve on-demand nutrient supply through the directional degradation of Monascus purpureus polysaccharide wall material, avoiding excessive consumption of dissolved oxygen in the early stage. The addition of an appropriate amount of glucose to supplement the fast-acting carbon source shortens the fermentation delay period, and vitamin C protects the phenolic hydroxyl groups from oxidation and synergistically inhibits toxicity. In addition, the precisely controlled pH buffer system and ion environment significantly increase the yield of antioxidant components. Furthermore, the formulation components are all adapted to the requirements of industrial sterilization and fermentation control, with strong stability and controllable cost, which can achieve the uniformity of product quality in large-scale production.

[0032] 3. In this invention, D101 macroporous resin is used for purification. Its function is to enrich antioxidant components such as dimer acid and red yeast rice yellow pigment in the fermentation broth, thereby separating the active ingredients from impurities. Its advantages include strong adsorption selectivity, high adsorption rate for polar antioxidant components, and mild elution conditions that do not damage the structure of the active ingredients. The resin can be repeatedly regenerated and reused, reducing the cost of industrial production. Simultaneously, the purity of the purified active ingredients is improved, making the oral liquid more effective. Detailed Implementation

[0033] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0034] It should be noted that all raw materials used in the following experiments are commercially available.

[0035] The preparation methods of PDA plates, seed culture medium, modified maltose, fermentation culture medium, and modified buckwheat sprout powder in the following embodiments and comparative examples of the present invention are shown below. I. Preparation of PDA Tablets Add 200g of fresh potatoes (2cm cubes) to 1000mL of deionized water and boil for 20-30 minutes. Filter the solution while hot using four layers of gauze and qualitative filter paper. Collect the filtrate, add deionized water to a final volume of 1000mL, add 20g of glucose, 20g of agar, 2g of yeast extract, and 1g of potassium dihydrogen phosphate, and stir. Adjust the pH to 5.5-6.5 with 1mol / L hydrochloric acid or 1mol / L sodium hydroxide. Sterilize using autoclave at 121℃ for 20 minutes, then allow to cool naturally to 50-55℃. Pour the mixture into sterile petri dishes in a laminar flow hood and let it stand to obtain PDA plates.

[0036] II. Preparation of Seed Culture Medium Mix 20g modified maltose, 70g peptone, 10g potassium dihydrogen phosphate, 1.1g magnesium sulfate heptahydrate, and 1000mL deionized water and stir at 300rpm for 20 minutes. Add 1mol / L hydrochloric acid or 1mol / L sodium hydroxide to adjust the pH to 5.5-6.5 to obtain a mixture. Autoclave the mixture at 115℃ for 15 minutes and allow it to cool naturally to 30℃ to obtain the seed culture medium.

[0037] III. Preparation of Modified Maltose Mix 10g of konjac glucomannan and 200g of maltose and stir at 120rpm for 20 minutes. Add 630mL of 10% red yeast rice yellow pigment crude extract and stir at 60rpm for 15 minutes to obtain material A. Dry material A at low temperature (35℃, vacuum -0.05MPa) for 4 hours. Crush the dried material A to 60 mesh to obtain modified maltose.

[0038] IV. Preparation of Fermentation Culture Medium Add 30g of modified buckwheat sprout powder, 20g of glucose, 5g of yeast extract, 10g of potassium dihydrogen phosphate, 1.1g of magnesium sulfate heptahydrate, and 1g of vitamin C to 1000mL of deionized water and mix. Set the stirring speed to 200rpm and stir for 25 minutes. Add 1mol / L hydrochloric acid or 1mol / L sodium hydroxide to adjust the pH to 5-5.5 to obtain solution B. Autoclave solution B with high pressure steam at 115℃ for 30 minutes. Allow the temperature to cool naturally to 28℃ to obtain the fermentation medium.

[0039] V. Preparation of Modified Tartary Buckwheat Sprout Powder Mix 100g of tartary buckwheat sprout powder with 500mL of deionized water and stir at 150rpm for 30 minutes. Adjust the pH to 5-5.5 with 1mol / L hydrochloric acid or 1mol / L sodium hydroxide. Add 0.3g of cellulase, 0.2g of pectinase, and 0.1g of rutinase and shake in a water bath at 40℃ and 120rpm for 60 minutes. Heat the water bath to 90℃, let stand for 5 minutes, and allow the temperature to cool naturally to 30℃. Add 0.2g of vitamin C and 0.1g of citric acid and stir at 100rpm for 20 minutes. Add 150mL of 5% red yeast rice polysaccharide solution and stir at 80rpm for 15 minutes to obtain solution C. Spray dry solution C at 160℃ inlet air, 80℃ outlet air, and 0.3MPa atomization pressure. Collect the powder and pass it through a 100-mesh sieve to obtain modified tartary buckwheat sprout powder.

[0040] Example 1: A fermentation process for an antioxidant red yeast rice oral liquid, comprising the following steps: S1. Place the mycelia in the purple Monascus SM005 inoculum tube into PDA liquid medium and culture them at 30℃ and 150 rpm for 12 hours on a shaker to obtain activated mycelia. Inoculate the activated mycelia onto the surface of a PDA plate and culture the inoculated PDA plate at a constant temperature and humidity of 70% and 32℃ for 2 days. Then, reduce the temperature to 30℃ and culture for another 2 days. Add 5 mL of 1% Tween 80 sterile aqueous solution, mix well, filter, remove the mycelia, and collect the filtrate to obtain a spore suspension. S2. Place the spore suspension in the seed culture medium and culture at a temperature of 30℃ and a speed of 200 rpm for 28 hours on a shaker to obtain a high-viability seed solution. S3. Place the high-vitality seed liquid into the fermentation medium and ferment it. Set the temperature to 30℃, the aeration rate to 1 vvm, the rotation speed to 200 rpm, and ferment for 10 hours. Then, reduce the temperature to 26℃, reduce the rotation speed to 180 rpm, reduce the aeration rate to 0.8 vvm, and ferment for 72 hours to obtain the fermentation liquid. S4. Centrifuge the fermentation broth at 4000 rpm for 15 minutes to remove mycelial precipitate. Collect the supernatant, filter the supernatant to remove particles, collect the solution, and sonicate the solution at 200W for 20 minutes. Place the extracted solution into a D101 macroporous resin column and elute with 70% ethanol. Collect the eluent and concentrate it under reduced pressure at 70℃ and -0.075 MPa until the solid content is 20%. S5. Mix 58 parts of concentrated solution, 2.5 parts of honey, 0.1 parts of citric acid, 0.04 parts of xanthan gum and 39.36 parts of deionized water evenly, add citric acid to adjust the pH to 4.5 to obtain a mixture, filter the mixture through a 0.22μm ultrafiltration membrane, collect the liquid, and sterilize the liquid at 65℃ for 30 minutes to obtain antioxidant red yeast rice oral liquid.

[0041] Example 2: A fermentation process for an antioxidant red yeast rice oral liquid, comprising the following steps: S1. The mycelia in the purple Monascus SM005 inoculum tube were placed in PDA liquid medium and cultured at 30℃ and 150 rpm for 18 hours on a shaker to obtain activated mycelia. The activated mycelia were inoculated onto the surface of a PDA plate and cultured at constant temperature and humidity at 75% and 32℃ for 2 days. The temperature was then lowered to 30℃ and cultured for 2.5 days. 7.5 mL of 1% Tween 80 sterile aqueous solution was added and mixed evenly. The mixture was filtered to remove the mycelia and the filtrate was collected to obtain a spore suspension. S2. Place the spore suspension in a seed culture medium and culture at a temperature of 30℃ and a rotation speed of 200 rpm for 29 h on a shaker to obtain a high-viability seed solution. S3. Place the high-vitality seed liquid into the fermentation medium and ferment it. Set the temperature to 30℃, the aeration rate to 1 vvm, the rotation speed to 200 rpm, and ferment for 41 hours. Then, reduce the temperature to 26℃, reduce the rotation speed to 180 rpm, reduce the aeration rate to 0.8 vvm, and ferment for 108 hours to obtain the fermentation broth. S4. Centrifuge the fermentation broth at 4000 rpm for 15 minutes to remove mycelial precipitate. Collect the supernatant, filter the supernatant to remove particles, collect the solution, and sonicate the solution at 200W for 20 minutes. Place the extracted solution into a D101 macroporous resin column and elute with 70% ethanol. Collect the eluent and concentrate it under reduced pressure at 70℃ and -0.075 MPa until the solid content is 20%. S5. Mix 60 parts of concentrated solution, 3 parts of honey, 0.15 parts of citric acid, 0.05 parts of xanthan gum and 36.8 parts of deionized water evenly, add citric acid to adjust the pH to 5, and obtain a mixture. Filter the mixture through a 0.22μm ultrafiltration membrane, collect the liquid, and sterilize the liquid at 65℃ for 30 minutes to obtain an antioxidant red yeast rice oral liquid.

[0042] Example 3: A fermentation process for an antioxidant red yeast rice oral liquid, comprising the following steps: S1. Place the mycelium from the purple Monascus SM005 incubator tube into PDA liquid culture medium and culture it at 30℃ and 150 rpm for 24 hours on a shaker to obtain activated mycelium. Inoculate the activated mycelium onto the surface of a PDA plate and culture the inoculated PDA plate at constant temperature and humidity. Set the humidity to 80% and the temperature to 32℃ for 2 days. Then, reduce the temperature to 30℃ and culture for 3 days. Add 10 mL of 1% Tween 80 sterile aqueous solution, mix well, filter, remove the mycelium, and collect the filtrate to obtain a spore suspension. S2. Place the spore suspension in a seed culture medium and culture at a temperature of 30℃ and a rotation speed of 200 rpm for 30 h to obtain a high-viability seed solution. S3. Place the high-vitality seed liquid into the fermentation medium and ferment it. Set the temperature to 30℃, the aeration rate to 1 vvm, the rotation speed to 200 rpm, and ferment for 72 hours. Then, reduce the temperature to 26℃, reduce the rotation speed to 180 rpm, reduce the aeration rate to 0.8 vvm, and ferment for 144 hours to obtain the fermentation broth. S4. Centrifuge the fermentation broth at 4000 rpm for 15 minutes to remove mycelial precipitate. Collect the supernatant, filter the supernatant to remove particles, collect the solution, and sonicate the solution at 200W for 20 minutes. Place the extracted solution into a D101 macroporous resin column and elute with 70% ethanol. Collect the eluent and concentrate it under reduced pressure at 70℃ and -0.075 MPa until the solid content is 20%. S5. Mix 62 parts of concentrated solution, 3.5 parts of honey, 0.2 parts of citric acid, 0.06 parts of xanthan gum and 34.24 parts of deionized water evenly, add citric acid to adjust the pH to 5.5 to obtain a mixture, filter the mixture through a 0.22μm ultrafiltration membrane, collect the liquid, and sterilize the liquid at 65℃ for 30 minutes to obtain antioxidant red yeast rice oral liquid.

[0043] Comparative Example 1: The difference between this comparative example and Example 1 is that: The fermentation medium used in this comparative example was unmodified buckwheat sprout powder.

[0044] Comparative Example 2: The difference between this comparative example and Example 1 is that: In this comparative example, the seed culture medium used was unmodified maltose.

[0045] Comparative Example 3 differs from Example 1 in that: D101 macroporous resin columns were not used in this comparative example.

[0046] Performance testing: The fermentation process of the antioxidant red yeast rice oral liquid prepared in Examples 1, 2, 3, Comparative Examples 1, 2, and 3 was tested.

[0047] Performance testing: The relevant performance of the antioxidant red yeast rice oral liquid fermentation process samples provided in Examples 1-3 and Comparative Examples 1-3 were tested respectively, and the test data are recorded in Table 1 below:

[0048] Based on the above data, the following conclusions can be drawn: Among them, the content of dimer acid in the fermentation process of antioxidant red yeast oral liquid prepared according to the test methods in GB / T22992-2008 in Examples 1, 2, 3, Comparative Examples 1, 2, and 3 was tested. The content of red yeast rice yellow pigment in the antioxidant red yeast rice oral liquid prepared by the fermentation process in Examples 1, 2, 3, Comparative Examples 1, 2, and 3 of GB5009.150-2016 was tested. The recovery rate of active ingredients in the fermentation process of antioxidant red yeast rice oral liquid prepared according to the test methods in GB / T30385-2013 (Examples 1, 2, 3, Comparative Examples 1, 2, and 3) was tested.

[0049] Through the above demonstrations, the present invention is significantly superior to the control group in terms of dimer acid content, red yeast rice yellow pigment content, and active ingredient recovery rate, thus verifying the advanced nature and rationality of the preparation process.

[0050] In the description of this specification, references to terms such as "an embodiment," "example," "specific example," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0051] The preferred embodiments of the present invention disclosed above are merely illustrative of the invention. These preferred embodiments do not exhaustively describe all details, nor do they limit the invention to the specific implementations described. Clearly, many modifications and variations can be made based on the content of this specification. This specification selects and specifically describes these embodiments to better explain the principles and practical applications of the invention, thereby enabling those skilled in the art to better understand and utilize the invention. The invention is limited only by the claims and their full scope and equivalents.

Claims

1. A fermentation process for an antioxidant red yeast rice oral liquid, characterized in that, The fermentation process for the antioxidant red yeast rice oral liquid includes the following steps: S1. Place the mycelium in the purple Monascus SM005 inoculum tube into PDA liquid medium and culture it on a shaker to obtain activated mycelium. Inoculate the activated mycelium onto the surface of a PDA plate and culture the inoculated PDA plate at a constant temperature and humidity. Add Tween 80 solution, mix well, filter, and collect the filtrate to obtain a spore suspension. S2. Place the spore suspension in a seed culture medium and shake it in a shaker to obtain a high-viability seed solution; S3. Place the high-vitamin seed culture into a fermentation medium for fermentation to obtain the fermentation broth; S4. Centrifuge the fermentation broth, filter out the mycelial precipitate, collect the supernatant, filter the supernatant, filter out the particles, collect the solution, extract the solution by sonication, put the extracted solution into a D101 macroporous resin column, elute with ethanol, collect the eluent, concentrate the eluent under reduced pressure to obtain the concentrate. S5. Mix the concentrate, honey, citric acid, xanthan gum and deionized water evenly, add citric acid to obtain a mixture, filter the mixture and sterilize it to obtain an antioxidant red yeast oral liquid; The Tween 80 solution is a 1% (w / w) sterile aqueous solution; The antioxidant red yeast rice oral liquid comprises the following raw materials: 58-62 parts concentrate, 2.5-3.5 parts honey, 0.1-0.2 parts citric acid, 0.04-0.06 parts xanthan gum, and the remainder is deionized water.

2. The fermentation process for antioxidant red yeast rice oral liquid according to claim 1, characterized in that, The preparation of the PDA plate includes the following steps: adding fresh potatoes to deionized water and boiling, filtering with gauze and qualitative filter paper, collecting the filtrate, adding deionized water, adding glucose, agar, yeast extract and potassium dihydrogen phosphate and stirring, adding pH adjustment solution, sterilizing with high pressure steam, pouring into sterile petri dishes in a clean bench, and letting stand to obtain the PDA plate.

3. The fermentation process for antioxidant red yeast rice oral liquid according to claim 2, characterized in that, The step involves boiling fresh potatoes in deionized water, with a mass ratio of fresh potatoes to deionized water of 1:

5. The mass ratio of fresh potatoes, glucose, agar, yeast extract and potassium dihydrogen phosphate was 200:20:20:2:1; The pH adjusting solution is one of 1 mol / L hydrochloric acid and 1 mol / L sodium hydroxide.

4. The fermentation process for antioxidant red yeast rice oral liquid according to claim 1, characterized in that, The preparation of the seed culture medium includes the following steps: mixing modified maltose, peptone, potassium dihydrogen phosphate, magnesium sulfate heptahydrate and deionized water to obtain a mixture, and sterilizing the mixture by high-pressure steam to obtain the seed culture medium.

5. The fermentation process for antioxidant red yeast rice oral liquid according to claim 4, characterized in that, The mass ratio of the modified maltose, peptone, potassium dihydrogen phosphate, magnesium sulfate heptahydrate, and deionized water is 20:70:10:1.1:1000.

6. The fermentation process for antioxidant red yeast rice oral liquid according to claim 5, characterized in that, The preparation of the modified maltose includes the following steps: Konjac glucomannan and maltose were mixed and stirred, and then crude extract of red yeast rice yellow pigment was added and stirred to obtain material A. Material A was dried at low temperature and then pulverized to obtain modified maltose.

7. The fermentation process for antioxidant red yeast rice oral liquid according to claim 6, characterized in that, The mass ratio of konjac glucomannan to maltose is 1:20; The total mass of konjac glucomannan and maltose has a solid-liquid ratio of 1:3 with that of the crude extract of red yeast rice yellow pigment.

8. The fermentation process for antioxidant red yeast rice oral liquid according to claim 7, characterized in that, The crude extract of red yeast rice yellow pigment was obtained by filtering the red yeast rice fermentation broth and concentrating it under reduced pressure.

9. The fermentation process for antioxidant red yeast rice oral liquid according to claim 1, characterized in that, The preparation of the fermentation medium includes the following steps: adding modified buckwheat sprout powder, glucose, yeast extract, potassium dihydrogen phosphate, magnesium sulfate heptahydrate and vitamin C into deionized water and mixing to obtain solution B; sterilizing solution B by high pressure steam to obtain fermentation medium. The mass ratio of the modified buckwheat sprout powder, glucose, yeast extract, potassium dihydrogen phosphate, magnesium sulfate heptahydrate, vitamin C, and deionized water is 30:20:5:10:1.1:1:1000.

10. The fermentation process for antioxidant red yeast rice oral liquid according to claim 9, characterized in that, The preparation of the modified buckwheat sprout powder includes the following steps: mixing buckwheat sprout powder and deionized water, adding cellulase, pectinase and rutinase and shaking in a water bath, adding vitamin C and citric acid and stirring, adding red yeast rice polysaccharide solution and stirring to obtain solution C, spray drying solution C, collecting powder, and obtaining modified buckwheat sprout powder. The buckwheat sprout powder and deionized water are mixed and stirred, with a mass ratio of buckwheat sprout powder to deionized water of 1:

5. The mass ratio of the buckwheat sprout powder, cellulase, pectinase, rutinase, vitamin C, citric acid, and red yeast rice polysaccharide solution is 100:0.3:0.2:0.1:0.2:0.1:

150. The red yeast rice polysaccharide solution has a mass concentration of 5%.

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