CN101333500B - Red rice products and applications thereof for preparing hypotensor - Google Patents
Red rice products and applications thereof for preparing hypotensor Download PDFInfo
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- CN101333500B CN101333500B CN2007100697133A CN200710069713A CN101333500B CN 101333500 B CN101333500 B CN 101333500B CN 2007100697133 A CN2007100697133 A CN 2007100697133A CN 200710069713 A CN200710069713 A CN 200710069713A CN 101333500 B CN101333500 B CN 101333500B
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Abstract
The invention relates to a red yeast product as well as an application thereof in preparing hypotensive drugs; and the red yeast product is prepared by the following processes: adopting early rice and monascus strains to make red yeast by fermentation, evenly mixing red yeast wine lees added with red yeast and rice pericarps by adding water, drying the mixture after the fermentation for 40 to 200hours, crushing the mixture and then disinfecting and sterilizing the mixture to make the red yeast product, wherein, the red yeast wine lees, the rice pericarps and the red yeast have the weight ratio of 1.0-2.0:0.5-1.5:0.08-0.15; and the weight ratio of the three materials and water is 100:75-150. The invention utilizes the red yeast wine lees with rather low Gamma-aminobutyric acid content to make the red yeast product with rather high Gamma-aminobutyric acid content, and increases the added value of red yeast wine lees; and the red yeast product has an unexpected effect to the treatment and prevention of hypertension, and also has the auxiliary blood pressure lowering function.
Description
Technical field
The present invention relates to a kind of red koji fermentation product and uses thereof, relate in particular to a kind of red rice products and the application in the preparation Altace Ramipril thereof.
Background technology
Monascus product is crossed the history of existing more than one thousand years at me.One of " four big doctors are tame for gold dollar " Mr. Zhu Danxi has put down in writing red colouring agent for food, also used as a Chinese medicine in " Amplification on Materia Medica addendum ": sweet, warm, nontoxic.Cure mainly: help digestion and invigorate blood circulation, stomach is warmed up in invigorating the spleen, controls dysentery with red and white feces, Xia Shuigu, Chen Jiuzhe are good.The Teng Zhang professor far away of Japanese agriculture university in 1979 to the enlightenment that red colouring agent for food, also used as a Chinese medicine has the effect of invigorating blood circulation, discovers that the product that utilizes behind the red koji fermentation has reducing blood-fat, hypotensive, effect in reducing blood glucose to human body according to Mr.'s Zhu Danxi theory of traditional Chinese medical science record; This has caused the very big interest and the concern of whole world medical circle.Countries and regions such as the U.S., Japan, Britain, Thailand, Korea S, Belgium, France, Czech and Taiwan are in the ascendant to the research of red colouring agent for food, also used as a Chinese medicine in recent years.Show that through modern medicine study the reducing blood lipid of red colouring agent for food, also used as a Chinese medicine mainly is that to cut down the hypotensive main component in its spit of fland (Lovastation) be gamma-aminobutyric acid (be called for short GABA) (γ-aminobutyricacid) and Glucosamine in the Lip river.In addition, the tunning of red colouring agent for food, also used as a Chinese medicine also has many other functions.As: reducing cholesterol, hypoglycemic, antibiotic anticorrosion, treatment blood amine disease prevents osteoporosis, the prevention senile dementia, the coronary heart disease that atherosclerosis causes is its cardiovascular disorder or the like extremely, and therefore, the research prospect of red colouring agent for food, also used as a Chinese medicine is very wide
Gamma-aminobutyric acid is a kind of natural nonprotein that is formed by the bran acid decarboxylation, be present in the inhibitory nerve transmitter substance in mammiferous brain, the spinal cord, sympathetic nerve is had regulating effect, and therefore the meta-bolites as Monascus ruber has hypotensive effect; Since ancient times, Monascus anka Nakazawa et sato is because it contains gamma-aminobutyric acid (GABA), usually made various food and play the antihypertensive healthcare effect by people, people such as Kohama in 1987 isolate GABA from red colouring agent for food, also used as a Chinese medicine and vagusstoff has hypotensive effect, mainly produce wine of rice fermented with red yeast or Monas cuspurpureus Went vinegar in the prior art with Monascus anka Nakazawa et sato, the a large amount of vinasse that produce in producing wine of rice fermented with red yeast or Monas cuspurpureus Went vinegar process can only be as feed, and added value is extremely low.
Summary of the invention
The object of the present invention is to provide a kind of red rice products, this red rice products is raw material with the Monas cuspurpureus Went distiller grains, makes by fermenting once more, and this red rice products not only contains the gamma-aminobutyric acid of high level, and has improved the added value of vinasse.
Above-mentioned technical problem of the present invention is implemented by the following technical programs: a kind of red rice products, it is characterized in that: this red rice products is prepared from by following method, adopt the fermentation of early rice and monascus specie to make red colouring agent for food, also used as a Chinese medicine, after getting Monas cuspurpureus Went distiller grains adding red colouring agent for food, also used as a Chinese medicine, rice skin, add the entry mixing then, fermented 40～200 hours, oven dry, pulverize the back disinfection and make red rice products, wherein the weight ratio between Monas cuspurpureus Went distiller grains, rice skin, the red colouring agent for food, also used as a Chinese medicine is: 1.0～2.0:0.5～1.5:0.08～0.15; The weight ratio of wherein above-mentioned three kinds of raw materials and water is 100:75～150.
In above-mentioned red rice products, described monascus specie is a kind of in red monascus strain Dan Xi-No. 1, monascus strain Dan Xi-No. 3.Red monascus strain Dan Xi-No. 1 on 06 10th, 2005 in China Committee for Culture Collection of Microorganisms's preservation, deposit number CGMCC No.1405; The inventor applies for a patent separately, and application number is: 200510061479.0; Monascus strain Dan Xi-No. 3 on 06 10th, 2005 in China Committee for Culture Collection of Microorganisms's preservation, deposit number CGMCC No.1407; The inventor applies for a patent separately, and application number is: 200510061481.8.Adopt red monascus strain to ferment for Dan Xi-No. 1, the gamma-aminobutyric acid content of product can reach more than the 8000mg/kg, adopt monascus strain to ferment for Dan Xi-No. 3, the gamma-aminobutyric acid content of product can reach more than the 4000mg/kg, therefore, as preferably, the monascus specie that the present invention adopts is red monascus strain Dan Xi-No. 1.
The concentration that how much relates to substrate of moisture content and the concentration of red colouring agent for food, also used as a Chinese medicine, in general, concentration one timing when Monascus ruber, concentration of substrate is determining the speed of Monascus ruber reaction, along with the concentration of substrate increases and increases, after concentration of substrate reached certain value, speed of response just can not increase again, and at this moment the concentration of substrate is almost irrelevant with speed of response.And when concentration of substrate was sufficient, if other condition is constant, then enzyme reaction rate was to increase along with the increase of enzyme concn within the specific limits; The raw material that the present invention makes the functional Monascus goods is attached material-Monas cuspurpureus Went distiller grains of producing wine of rice fermented with red yeast, the acid anhydrides that contains pyrroles's carboxylic acid-bran acid in the Monas cuspurpureus Went distiller grains, monascus specie product GABA ability is strong, contain active stronger GAD in the rice skin, the two acting in conjunction is in Monas cuspurpureus Went distiller grains, make it through Secondary Fermentation, improved the content of GABA.The present invention is controlled to be the weight ratio between Monas cuspurpureus Went distiller grains, rice skin, the red colouring agent for food, also used as a Chinese medicine: 1.0～2.0:0.5～1.5:0.08～0.15; The weight ratio of wherein above-mentioned three kinds of raw materials and water is controlled to be 100:75～150; Under certain temperature and pH value condition, the gamma-aminobutyric acid content of product is reached more than the 4000mg/kg.
In above-mentioned red rice products, after described Monas cuspurpureus Went distiller grains added red colouring agent for food, also used as a Chinese medicine, rice skin, the temperature when adding the secondary fermentation of entry mixing then was 30 ℃～50 ℃, and the pH value during fermentation is 4～6.Gamma-aminobutyric acid is the meta-bolites that bran acid forms through L-Glutamic decarboxylase (GAD) decarboxylation, and any enzyme is all quite responsive for temperature, and GAD is no exception certainly.The katalysis of the low then enzyme of temperature is just little, and the temperature enzymolysis speed that raises is then just accelerated, but because enzyme is a protein, and most enzymes will sex change in the time of 60 ℃ and inactivation.Temperature when the present invention is fermented is controlled at 30 ℃～50 ℃, the katalysis maximum of enzyme, and vigor is the strongest, and enzymatic reaction is the fastest, and the gamma-aminobutyric acid content of final product can reach more than the 4000mg/kg; Bran acid in the vinasse is with its acid anhydrides---and the form of pyrroles's carboxylic acid exists.Its facile hydrolysis becomes bran acid under acidic conditions, and the hydrolysis of pyrroles's carboxylic acid is carried out under acidic conditions, and therefore the control pH value just seems important unusually in the Secondary Fermentation process of Monas cuspurpureus Went distiller grains.This is an one; Its two brans acid changes into GABA to be undertaken by the catalysis of GAD, and [H
+] very big to the influence of enzyme, with the same to temperature, also quite responsive, the same enzyme its vigor under the condition of different PH is different to enzyme to pH value.Only just can show the vigor that it is the strongest under the optimal pH condition, under pyrroles's carboxylic acid and bran acid running balance condition, after GAD generated GABA with the bran acid decarboxylation, this running balance was just broken, and after GABA generated, the concentration of bran acid had just reduced.Therefore, hydrolysis reaction just constantly carries out to the direction that generates bran acid.The formation speed of GABA depends under same temperature how many pH values in the solution is, it is that the GABA formation speed is fast in 4～6 scopes that pH value of the present invention is controlled at, the content of GABA can reach more than the 4000mg/kg in the finished product, and pH value is too high or too low all can to influence yield.
As preferably, after described Monas cuspurpureus Went distiller grains added red colouring agent for food, also used as a Chinese medicine, rice skin, adding the entry mixing secondary fermentation time then was 100～150 hours.The fermentation time of Monas cuspurpureus Went distiller grains has certain influence to the yield of GABA, and GAD generates GABA with the bran acid decarboxylation during the fermentation, increases along with the increase of time, but is not endless.The first is along with the minimizing of concentration of substrate, and the growing amount of GABA will gradually reduce in the unit time, stops at last.It two is that desaminase in the monascus ruber can make the GABA deamination generate butenoic acid under certain conditions, they are three years old, amino acid decarboxylase under certain conditions also can the corresponding amino acid decarboxylase of catalysis and is generated corresponding amine, form patho-amine, the monobasic amino acid decarboxylase generates monoamine, the binary amino acid decarboxylation generates diamine, GABA is a monobasic amino acid, generates propylamine after its decarboxylation, and Monas cuspurpureus Went distiller grains ferments behind certain hour, the content of GABA has a declining tendency, therefore, it is quite important to the yield of GABA to grasp fermentation time, not so both wastes energy, the underproduction reduction of income is again lost more than gain.And the present invention was best fermentation time in 100～150 hours with fermentation time control, and under certain temperature and pH value control condition, GABA content can reach more than the 4000mg/kg in the red rice products product that finally obtains.
Another object of the present invention is to provide the application of this red rice products in the preparation Altace Ramipril, the GABA that contains high level in this red rice products, two kinds of acceptors of GABAa and GABAb are arranged on the neuronal cell of human body, wherein the GABAa acceptor can suppress adrenaline secretion youngster naphthols amine after receiving the GABA stimulation, thereby weaken orthosympathetic effect blood pressure is reduced, the GABA function that also has an activation renal function promotes blood pressure to reduce in addition; Because common vegetables, the GABA content in the fruit are very little, therefore can't be used to prepare Altace Ramipril.
In above-mentioned application process, the content of gamma-aminobutyric acid is 4000～10000 mg/kg in the described red rice products.
In above-mentioned application process, described red rice products is a capsule formulation, and red rice products of the present invention fills in and just forms the red colouring agent for food, also used as a Chinese medicine capsule in the capsule, adopts the red colouring agent for food, also used as a Chinese medicine capsule not only to be easy to take, and easy to carry.
In above-mentioned application process, described red rice products is a pill, and red rice products of the present invention is shaped to the red colouring agent for food, also used as a Chinese medicine pill by after adding 2%～6% gelatin or bean gum in bolus processing machine.
Indulge the above: red rice products of the present invention has the following advantages:
1, the present invention utilizes the lower Monas cuspurpureus Went distiller grains of gamma-aminobutyric acid to make the higher red rice products of gamma-aminobutyric acid content, has improved the added value of Monas cuspurpureus Went distiller grains;
2, red rice products of the present invention not only can be obtained beyond thought effect to treatment and preventing hypertension, and has the aided blood pressure-lowering function, and the result is as follows in the record experimentation on animals:
1 material and method
1.1 laboratory animal and testing conditions: experiment is with spontaneous hypertension rat (SHR), and is male, cleaning level, 10-12 week in age week, body weight 180-220 grams; The SD rat is used in experiment, and is male, the cleaning level, and body weight 180-220 grams provide by Chinese Academy of Sciences's Shanghai Experimental Animal Center, and the laboratory animal production licence number is SCXK (Shanghai) 2002-0010.Laboratory animal occupancy permit number: SYXK (Zhejiang) 2005-0059.Animal-feed is provided by Zhejiang Province's Experimental Animal Center, operative norm GB14924-2001.Sense environmental conditions, temperature range 20-23 ℃, relative humidity scope 40-70%.In the Animal House environment, adapt to 7 days before the rat test.
1.2 method
1.2.1 dosage design and preparation: experiment divides spontaneous hypertension rat (SHR) and normal SD rats test, the SHR rat is established basic, normal, high three dosage groups, be respectively 5,10 and the 30mg/kg body weight, be equivalent to 5 times, 10 times, 30 times (people's recommended amounts is 60mg/ day) of people's recommended amounts, other establishes a negative control group (H
2O).Normal rat is established given the test agent high dose group and negative control group (H
2O).Irritate stomach and give sample, irritate gastric capacity and press the 100mg/100g batheroom scale.
1.2.2 experimental technique: experiment adopts the tail pulses method to carry out repeatedly blood pressure measurement to animal subject the last week, makes it adapt to the pressure measurement environment.Be divided into 3 dosage groups and negative control group and solvent control group, 10 every group at random according to the basic blood pressure value of spontaneous hypertension rat; Basic blood pressure value according to normal SD rats is divided into 30mg/kg body weight dosage group and a negative control group at random, every group 10, the dosage group gives different amounts every day and is tried thing, and negative control group gives water, per os gave for 4 weeks, measured blood pressure, heart rate weekly and weighed 1 time.
1.3 experimental data statistics: adopt the SPSS/PC11.5 software package to analyze.
2. result
2.1 red rice products is to the influence of spontaneous hypertension rat body weight
Table 1. red rice products to the influence of spontaneous hypertension rat body weight (x ± SD, mg)
In entire test, each treated animal well-grown is movable normal.The results are shown in Table 1, raw data meets homoscedasticity and requires (P〉0.05), tests each dosage group body weight of each observation period and negative control group (H
2O) there are no significant (variance analysis, P〉0.05) for comparing difference.
2.2 red rice products is to the influence of spontaneous hypertension rat blood pressure
Table 2. red rice products to the influence of spontaneous hypertension rat blood pressure (x ± SD, mmHg)
Q check: compare #P＜0.05 with negative control group; Compare with the solvent control group:
ΔP＜0.05
The results are shown in Table 2, raw data meets homoscedasticity and requires (P〉0.05), with negative control group (H
2O) relatively, the blood pressure of the 3rd all high dose group is lower than negative control group, and difference all has significance (q check, P＜0.05); The blood pressure of the 4th all middle and high dosage groups all is starkly lower than negative control group, and difference all has significance (q check, P＜0.05).
2.3 red rice products is to the influence of spontaneous hypertension rat heart rate
Table 3. red rice products is to the influence of spontaneous hypertension rat heart rate (x ± SD, inferior/minute)
The results are shown in Table 3, raw data meets homoscedasticity and requires (P〉0.05), tests each dosage group spontaneous hypertension rat heart rate and negative control group (H of each observation period
2O) compare difference there are no significant (variance analysis, P〉0.05).
2.4 red rice products is to the influence of normal SD rat body weight
Table 4. red rice products to the influence of normal SD rat body weight (x ± SD, mg)
In entire test, growth of animal is good, and is movable normal.The results are shown in Table 4, raw data meets homoscedasticity and requires (P〉0.05), tests each observation period 30mg/kg dosage group rat body weight and negative control group (H
2O) there are no significant (t check, P〉0.05) for comparing difference.
2.5 red rice products is to the influence of normal SD rat blood pressure
Table 5. red rice products to the influence of normal SD rat blood pressure (x ± SD, mmHg)
The results are shown in Table 5, raw data meets homoscedasticity and requires (P〉0.05), tests each observation period 30mg/kg body weight dosage group rat blood pressure and negative control group (H
2O) there are no significant (t check, P〉0.05) for comparing difference.
2.6 red rice products is to the influence of normal SD rats heart rate
Table 6. red rice products is to the influence of normal SD rats heart rate (x ± SD, inferior/minute)
The results are shown in Table 6, raw data meets homoscedasticity and requires (P〉0.05), tests each observation period 30mg/kg body weight dosage group rat heart rate and negative control group (H
2O) there are no significant (t check, P〉0.05) for comparing difference.
Embodiment
Below by specific embodiment, technical scheme of the present invention is described in further detail; But the present invention is not limited to these embodiment
Production Example 1
Get (red monascus strain Dan Xi-No. 1) bacterial classification Dan Xi-No. 1, under aseptic condition (sterilisable chamber or Bechtop), with a little bacterial classification of inoculation picking, transfer in sterilized solid maltose nutrient agar culture dish, placed interior 25 ℃ ± 1 ℃ activation culture of incubator 96 hours.Take out 96 hours bacterial classification of activation, under aseptic condition, insert the good bacterial classification of activation in one-level solid maltose nutrient agar, cultivated 96 hours, be Dan Xi-No. 1 first order seed at 25 ℃ ± 1 ℃ with sterilization with the same manner.
Adopt 500 milliliters of glass triangle bottles, 100 milliliters of the liquid maltose substratum that prepare of packing into, 15 pounds of sterilizations 30 minutes are standby.Get Dan Xi-No. 1 first order seed, under aseptic condition, be inoculated in and be equipped with in 500 milliliters of glass triangle bottles of 100 milliliters of liquid maltose substratum, the first order seed inoculum size connects five triangular flasks for each culture dish, after cultivating 96 hours to 25 ℃ ± 1 ℃ shaking table, as the red koji fermentation secondary seed solution.
Production Example 2
Get (monascus strain Dan Xi-No. 3) bacterial classification Dan Xi-No. 3, under aseptic condition (sterilisable chamber or Bechtop), with a little bacterial classification of inoculation picking, transfer in sterilized solid maltose nutrient agar culture dish, placed interior 25 ℃ ± 1 ℃ activation culture of incubator 168 hours.Take out 168 hours bacterial classification of activation, under aseptic condition, insert the good bacterial classification of activation in one-level solid maltose nutrient agar, cultivated 168 hours, be Dan Xi-No. 3 first order seed at 25 ℃ ± 1 ℃ with sterilization with the same manner.
Adopt 500 milliliters of glass triangle bottles, 100 milliliters of the liquid maltose substratum that prepare of packing into, 15 pounds of sterilizations 30 minutes are standby.Get Dan Xi-No. 3 first order seed, under aseptic condition, be inoculated in and be equipped with in 500 milliliters of glass triangle bottles of 100 milliliters of liquid maltose substratum, the first order seed inoculum size connects five triangular flasks for each culture dish, after cultivating 168 hours to 25 ℃ ± 1 ℃ shaking table, as the red koji fermentation secondary seed solution.
Embodiment 1
Adopt in early rice Production Example 2 and the Production Example 3 No. 1 bacterial classification of red small stream and No. 3 bacterial classification 7 weight parts of red small stream as secondary seed solution, ferment after 5 days, dry into red colouring agent for food, also used as a Chinese medicine, get Herba polygoni hydropiperis 5 weight parts and press into juice, get juice and soak wheat 3-10 weight parts, 10-20 days Cheng Qu again ferment, get glutinous rice 100 weight parts and boil, add the song that red colouring agent for food, also used as a Chinese medicine and Herba polygoni hydropiperis are made, earlier fermentation just, fermented 2 months, squeezing obtains Monas cuspurpureus Went distiller grains and the canned wine of rice fermented with red yeast that obtains then again;
Get early rice and add the water material moistening and cook, then made red colouring agent for food, also used as a Chinese medicine in 5 days, dry above-mentioned red colouring agent for food, also used as a Chinese medicine standby joining stirring in early rice meal fermentation for No. 1 as the red small stream of secondary seed solution in the above-mentioned Production Example 1; Get Monas cuspurpureus Went distiller grains, rice skin adding red colouring agent for food, also used as a Chinese medicine, add the entry mixing then, in temperature is 40 ℃, pH value is that 5.0 condition bottom fermentation 80 hours is to dry under 40 ℃ the condition in temperature, pulverize the back then and cross 100 purposes sieve, obtaining particle grain size is 100 orders, is filled in the capsule that specification is 0.18 gram/grain after the virus killing sterilization and makes the red colouring agent for food, also used as a Chinese medicine capsule; The content of gamma-aminobutyric acid is 4000～10000 mg/kg in the red colouring agent for food, also used as a Chinese medicine capsule of the present invention after testing; The weight ratio of wherein above-mentioned Monas cuspurpureus Went distiller grains, Mi Pi and red colouring agent for food, also used as a Chinese medicine is: 2.0:1.0:0.11; The weight ratio of stating three kinds of raw materials and water is 100:150.
Embodiment 2
The preparation process of Monas cuspurpureus Went distiller grains will repeat no more with embodiment 1; Get early rice and add the water material moistening and cook, then made red colouring agent for food, also used as a Chinese medicine in 5 days, dry above-mentioned red colouring agent for food, also used as a Chinese medicine standby joining stirring in early rice meal fermentation for No. 1 as the red small stream of secondary seed solution in the above-mentioned Production Example 1; Get Monas cuspurpureus Went distiller grains, rice skin adding red colouring agent for food, also used as a Chinese medicine, add the entry mixing then, in temperature is 50 ℃, pH value is that 4.0 condition bottom fermentation 60 hours is to dry under 40 ℃ the condition in temperature, pulverize the back then and cross 100 purposes sieve, obtaining particle grain size is 100 orders, is filled in the capsule that specification is 0.18 gram/grain after the virus killing sterilization and makes the red colouring agent for food, also used as a Chinese medicine capsule; The content of gamma-aminobutyric acid is 4000～10000 mg/kg in the red colouring agent for food, also used as a Chinese medicine capsule of the present invention after testing; The weight ratio of wherein above-mentioned Monas cuspurpureus Went distiller grains, Mi Pi and red colouring agent for food, also used as a Chinese medicine is: 1.5:0.7:0.10; The weight ratio of stating three kinds of raw materials and water is 100:130.
Embodiment 3
The preparation process of Monas cuspurpureus Went distiller grains will repeat no more with embodiment 1; Get early rice and add the water material moistening and cook, then made red colouring agent for food, also used as a Chinese medicine in 5 days, dry above-mentioned red colouring agent for food, also used as a Chinese medicine standby joining stirring in early rice meal fermentation for No. 3 as the red small stream of secondary seed solution in the above-mentioned Production Example 2; Get Monas cuspurpureus Went distiller grains, rice skin adding red colouring agent for food, also used as a Chinese medicine, add the entry mixing then, in temperature is 30 ℃, pH value is that 6.0 condition bottom fermentation 100 hours is to dry under 40 ℃ the condition in temperature, pulverize the back then and cross 100 purposes sieve, obtaining particle grain size is 100 orders, is filled in the capsule that specification is 0.18 gram/grain after the virus killing sterilization and makes the red colouring agent for food, also used as a Chinese medicine capsule; The content of gamma-aminobutyric acid is 4000～10000 mg/kg in the red colouring agent for food, also used as a Chinese medicine capsule of the present invention after testing; The weight ratio of wherein above-mentioned Monas cuspurpureus Went distiller grains, Mi Pi and red colouring agent for food, also used as a Chinese medicine is: 1.0:1.2:0.08; The weight ratio of stating three kinds of raw materials and water is 100:100.
Embodiment 4
The preparation process of Monas cuspurpureus Went distiller grains will repeat no more with embodiment 1; Get early rice and add the water material moistening and cook, then day make red colouring agent for food, also used as a Chinese medicine, dry above-mentioned red colouring agent for food, also used as a Chinese medicine standby adding the fermentation that stirs in the early rice meal for No. 1 as the red small stream of secondary seed solution in the above-mentioned Production Example 1; Get Monas cuspurpureus Went distiller grains, rice skin adding red colouring agent for food, also used as a Chinese medicine, add the entry mixing then, in temperature is 50 ℃, pH value is that 4.0 condition bottom fermentation 60 hours is to dry under 40 ℃ the condition in temperature, cross 100 purposes sieve after pulverizing then, obtaining particle grain size is 100 orders, and the gelatin of adding 2%～6% forms the red colouring agent for food, also used as a Chinese medicine pill behind the calendering formation in bolus processing machine (manufacturing of Changzhou Jintan blue star machine works) after the virus killing sterilization; The content of gamma-aminobutyric acid is 4000～10000 mg/kg in the red colouring agent for food, also used as a Chinese medicine pill of the present invention after testing; The weight ratio of wherein above-mentioned Monas cuspurpureus Went distiller grains, Mi Pi and red colouring agent for food, also used as a Chinese medicine is: 1.5:0.7:0.10; The weight ratio of stating three kinds of raw materials and water is 100:130.
The instructions of taking of red colouring agent for food, also used as a Chinese medicine capsule of the present invention/red colouring agent for food, also used as a Chinese medicine pill is: on an empty stomach, and 6 of every days.
Capsular physical and chemical index of red colouring agent for food, also used as a Chinese medicine of the present invention and microbiological indicator are as follows:
Moisture≤10.0% total plate count≤8000/g
Impurity≤0.1% fungi count≤100/g
Disintegration≤30 minute coliform≤30/100g
Specific embodiment described in the present invention only is that the present invention is illustrated.The technician of the technical field of the invention can make various modifications or replenishes or adopt similar mode to substitute described specific embodiment, but can't depart from specification sheets of the present invention or surmount the defined scope of appended claims.
Although the present invention has been made detailed explanation and has quoted some specific exampless as proof, to those skilled in the art, only otherwise leave that scope of the present invention can be done various variations or correction is obvious.
Claims (9)
1. red rice products, it is characterized in that: this red rice products is prepared from by following method, adopt the fermentation of early rice and monascus specie to make red colouring agent for food, also used as a Chinese medicine, after getting Monas cuspurpureus Went distiller grains adding red colouring agent for food, also used as a Chinese medicine, rice skin, add the entry mixing then, fermented 40～200 hours, oven dry, pulverize the back disinfection and make red rice products, wherein the weight ratio between Monas cuspurpureus Went distiller grains, rice skin, the red colouring agent for food, also used as a Chinese medicine is: 1.0～2.0: 0.5～1.5: 0.08～0.15; The weight ratio of wherein above-mentioned three kinds of raw materials and water is 100: 75～150; Described Monas cuspurpureus Went distiller grains adopts following method to make: seed liquor 7 weight parts that adopt No. 1 bacterial classification of red small stream and No. 3 strain fermentations of red small stream to make, ferment after 5 days, dry into red colouring agent for food, also used as a Chinese medicine, get Herba polygoni hydropiperis 5 weight parts and press into juice, get juice and soak wheat 3-10 weight part, 10-20 days Cheng Qu again ferment, get glutinous rice 100 weight parts and boil, add the song that red colouring agent for food, also used as a Chinese medicine and Herba polygoni hydropiperis are made, earlier fermentation just, fermented 2 months, squeezing obtains Monas cuspurpureus Went distiller grains then again.
2. red rice products according to claim 1, described monascus specie are a kind of in red monascus strain Danxi-1, the monascus strain Danxi-3.
3. red rice products according to claim 1 and 2 is characterized in that: after described Monas cuspurpureus Went distiller grains added red colouring agent for food, also used as a Chinese medicine, rice skin, the temperature when adding the secondary fermentation of entry mixing then was controlled to be 30 ℃～50 ℃, and the pH value during fermentation is controlled to be 4～6.
4. red rice products according to claim 1 and 2 is characterized in that: after described Monas cuspurpureus Went distiller grains added red colouring agent for food, also used as a Chinese medicine, rice skin, adding the entry mixing secondary fermentation time then was 100～150 hours.
5. red rice products according to claim 3 is characterized in that: after described Monas cuspurpureus Went distiller grains added red colouring agent for food, also used as a Chinese medicine, rice skin, adding the entry mixing secondary fermentation time then was 100～150 hours.
6. the application of red rice products as claimed in claim 1 in the preparation Altace Ramipril.
7. application according to claim 6 is characterized in that: the content of γ-An Jidingsuan is 4000～10000 mg/kg in the described red rice products.
8. according to claim 6 or 7 described application, it is characterized in that: described red rice products is a capsule formulation.
9. according to claim 6 or 7 described application, it is characterized in that: described red rice products is a pill.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100697133A CN101333500B (en) | 2007-06-25 | 2007-06-25 | Red rice products and applications thereof for preparing hypotensor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100697133A CN101333500B (en) | 2007-06-25 | 2007-06-25 | Red rice products and applications thereof for preparing hypotensor |
Publications (2)
| Publication Number | Publication Date |
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| CN101333500A CN101333500A (en) | 2008-12-31 |
| CN101333500B true CN101333500B (en) | 2010-11-10 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103045490A (en) * | 2012-12-18 | 2013-04-17 | 山东中惠食品有限公司 | Functional red yeast rice prepared from germinated brown rice and method |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999589A (en) * | 2010-09-20 | 2011-04-06 | 大连三禾生物有限公司 | Red yeast brown rice enriched with gamma-aminobutyric acid and Monacolin K and production method |
| CN103320473B (en) * | 2013-05-08 | 2015-02-25 | 浙江国曲生物科技有限公司 | Method for produce monascus by using distillers' grain fermentation |
| CN105211752A (en) * | 2015-09-18 | 2016-01-06 | 福建农林大学 | A kind of red yeast rice being rich in GABA and preparation method thereof |
| CN106480147A (en) * | 2016-11-01 | 2017-03-08 | 福建农林大学 | A kind of method that red koji fermentation sea-tangle hydrolyzate prepares blood pressure lowering peptide |
| CN110387388A (en) * | 2019-07-19 | 2019-10-29 | 江南大学 | A kind of method that Monascus produces lipid-loweringing ingredient Monacolin K using wheat grain |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86106638A (en) * | 1986-09-23 | 1988-04-06 | 辽宁省食品工业研究所 | A kind of vinasse wine-making technology of utilizing |
| CN1272368A (en) * | 2000-04-28 | 2000-11-08 | 谢申猛 | Selenium-enriched anka for reducing blood-fat and blood sugar |
| CN1500859A (en) * | 2002-11-14 | 2004-06-02 | 郎书安 | Novel wine brewing technology |
| CN1570065A (en) * | 2004-05-02 | 2005-01-26 | 绍兴师爷酒业有限公司 | Mixed ferment process of yellow rice wine and distiller' grain |
| CN1727464A (en) * | 2003-11-03 | 2006-02-01 | 陈昌贵 | Nutrition wine fermented from mixed fruits and grains |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86106638A (en) * | 1986-09-23 | 1988-04-06 | 辽宁省食品工业研究所 | A kind of vinasse wine-making technology of utilizing |
| CN1272368A (en) * | 2000-04-28 | 2000-11-08 | 谢申猛 | Selenium-enriched anka for reducing blood-fat and blood sugar |
| CN1500859A (en) * | 2002-11-14 | 2004-06-02 | 郎书安 | Novel wine brewing technology |
| CN1727464A (en) * | 2003-11-03 | 2006-02-01 | 陈昌贵 | Nutrition wine fermented from mixed fruits and grains |
| CN1570065A (en) * | 2004-05-02 | 2005-01-26 | 绍兴师爷酒业有限公司 | Mixed ferment process of yellow rice wine and distiller' grain |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103045490A (en) * | 2012-12-18 | 2013-04-17 | 山东中惠食品有限公司 | Functional red yeast rice prepared from germinated brown rice and method |
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