CN111920001A - A health food containing red rice and propolis, and its preparation method - Google Patents
A health food containing red rice and propolis, and its preparation method Download PDFInfo
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- CN111920001A CN111920001A CN202010848608.5A CN202010848608A CN111920001A CN 111920001 A CN111920001 A CN 111920001A CN 202010848608 A CN202010848608 A CN 202010848608A CN 111920001 A CN111920001 A CN 111920001A
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- propolis
- red yeast
- yeast rice
- spray drying
- carbon dioxide
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- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 title claims description 19
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- 235000007189 Oryza longistaminata Nutrition 0.000 title claims description 6
- 229940026314 red yeast rice Drugs 0.000 claims abstract description 66
- 238000001694 spray drying Methods 0.000 claims abstract description 41
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 26
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- CQIUKKVOEOPUDV-UHFFFAOYSA-N citrinine Natural products OC1=C(C(O)=O)C(=O)C(C)=C2C(C)C(C)OC=C21 CQIUKKVOEOPUDV-UHFFFAOYSA-N 0.000 claims abstract description 13
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- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 230000003213 activating effect Effects 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 description 1
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- 208000001848 dysentery Diseases 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
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- 238000010353 genetic engineering Methods 0.000 description 1
- 229960002442 glucosamine Drugs 0.000 description 1
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- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 235000010181 horse chestnut Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
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- 150000007524 organic acids Chemical class 0.000 description 1
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- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The application aims at the technical problems of safety, nutrition and health care efficacy and the like in red yeast rice health care products, provides a propolis red yeast rice health food with high safety, strong health care efficacy and convenient use and a preparation method thereof, and the specific steps are as follows: preparing red yeast rice, pretreating the red yeast rice to obtain a red yeast rice mixture, performing supercritical carbon dioxide extraction to obtain a propolis extracting solution, performing spray drying, inspecting, and packaging to obtain the product. The method adopts the waste propolis residues to be added into the solid state fermentation culture medium of the red yeast rice, improves the components of the fermentation culture medium of the monascus, saves the cost, fully utilizes the wastes, health care active components such as flavonoids in the propolis raw materials and the like, and inhibits the growth of the mycotoxin citrinin. The prepared monascus propolis product contains a plurality of nutrient components such as monascus pigment and propolis flavone, and compared with a single component, the monascus propolis product has more comprehensive nutrient and health-care components and more comprehensive health-care effect.
Description
Technical Field
The invention relates to a health food containing red yeast rice and propolis and a preparation method thereof, belonging to the technical field of health foods.
Background
The application of red yeast rice in traditional Chinese medicine is described in Bencao compendium of Chinese medical dictionary: red yeast rice is mainly used for promoting digestion and activating blood circulation, strengthening spleen and drying stomach, treating red and white dysentery and draining food. Modern scientific research reports show that monascus can produce various secondary metabolites, mainly including monacolinK, which is a component capable of strongly reducing blood fat, namely Lovastatin and Lovastatin. The red yeast rice also contains ergosterol, glucosamine, gamma-aminobutyric acid (GABA), unsaturated fatty acid, red yeast rice polysaccharide, flavone and other physiological active substances. The physiological active substances endow the red yeast rice with multiple nutritional health-care effects of reducing blood fat, reducing blood pressure, resisting oxidation, resisting bacteria, resisting fatigue, softening blood vessels, preventing senile dementia and the like.
However, red yeast rice and products thereof are not absolutely safe, in 1995, French scholars have found that monascus produces a fungal toxin citrinin harmful to human bodies in the metabolic process, and the citrinin attacks the human bodies mainly on the kidneys, has nephrotoxicity and obvious toxicity, so that the safety of functional red yeast rice is not negligible.
In the prior art, one of the main approaches for reducing the mycotoxin citrinin in the red yeast rice product is to screen safe strains and produce no or little toxin, for example, the strains are improved by adopting a genetic engineering technology, and the other approach is to regulate and control the fermentation process of the production process of the secondary metabolite of the mycotoxin citrinin in the fermentation process of the red yeast rice.
Propolis is resin collected by bees from the leaf buds of poplar, birch, willow, oak, horse chestnut and conifer, and contains more than 300 kinds of complex components including 40-50 kinds of flavonoids and various terpenes, organic acids, quinones, amino acids, vitamins, enzymes, polysaccharides and mineral elements. The research shows that the propolis has the functions of resisting virus, reducing blood fat, resisting oxidation, improving immunity and the like, and is a very beneficial health-care product.
CO2The supercritical extraction technology is one of natural product separation technologies. In the traditional propolis ethanol extraction technology, ethanol in an extracting solution needs to be evaporated at high temperature, the loss of volatile oil such as terpenes and the like is great in the concentration process, and active ingredients are damaged; the supercritical fluid extraction technology is used for extracting propolis, and because the extraction is carried out under the conditions of normal temperature, high pressure and no oxygen, the extraction rate is high, no solvent residue is generated, the method is safe and nontoxic, and the heat sensitivity and easy oxidation of terpenes and aromatics in the propolis are avoidedDenaturation, volatilization, oxidation, etc. of the active substance.
Disclosure of Invention
The invention aims to solve the technical problem of how to obtain the red yeast rice and propolis health-care food which has high safety, strong health-care effect and convenient use aiming at the safety and the nutrition health-care performance of red yeast rice products.
In order to achieve the purpose, the invention provides the following technical scheme:
a health food containing red rice and propolis and its preparation method, combine propolis and two kinds of health raw materials of red rice, exert the nutrition health promoting efficacy of each raw materials synergistically, the concrete technical scheme is as follows:
a health food containing red rice and propolis is prepared by the following steps:
step 1, preparing red yeast rice;
step 2, pretreating red yeast rice to obtain a red yeast rice mixture for later use;
step 3, obtaining a propolis extract by adopting a supercritical carbon dioxide extraction technology;
and 4, carrying out spray drying, wherein the mass ratio of the propolis extract to the embedding agent is 1: 3-7, mixing to obtain spray feed liquid, then carrying out spray drying granulation operation, adding the pretreated red yeast rice mixture as a core particle carrier into spray drying equipment while carrying out spray drying, wherein the mass ratio of the spray feed liquid to the red yeast rice mixture is controlled to be 1: 2-8; in such operations, the spray feed liquid is easily adhered to the core particle carrier to prepare granular solid particles which are uniform in size, consistent in shape, low in moisture content, good in dispersibility and convenient to absorb by a human body. Meanwhile, the temperature selection of spray drying is very important for the integrity of heat-sensitive nutritional ingredients of the product, the temperature is too high, although the spray drying efficiency is high, the heat-sensitive ingredients are lost more, sometimes even feed liquid is coked, the temperature is too low, the drying efficiency is low, and the heat-sensitive nutritional ingredients are lost less;
and 5, checking and packaging to obtain the product.
Further, the red yeast rice in the step 1 is prepared by adopting monascus fermentation;
further, the preparation process of the red yeast rice in the step 1 comprises the following steps:
a) inoculating Monascus strain on slant culture medium, culturing at 31-36 deg.C for 4-6 days to obtain a bacterial liquid with a concentration of 3.0-8.0 × 106-8cuf/ml；
b) Solid fermentation: the solid fermentation medium comprises: 30-70% of rice, 5-10% of rice bran and 10-40% of propolis residues, soaking in water for 12-24h, adjusting the pH, filling into 500ml triangular flasks with the filling amount of 15-25%, sterilizing by adopting steam at 121 ℃ for 30-60min, inoculating 5-10% of monascus after sterilization, fermenting and culturing at 32-37 ℃ for 5-8d, and then placing in a constant-temperature constant-humidity incubator with the temperature of 20-25 ℃ and the relative humidity of 78-85% for fermenting and culturing for 25-35 d; the content of lovastatin in the red yeast rice product is determined to be 0.80-1.56g/100g and the content of toxin citrinin is less than 0.03 ppm.
Further, in the step 2, the grain diameter of the red yeast rice mixture is 125-150 meshes, preferably 130-140 meshes;
further, step 3 adopts a supercritical carbon dioxide extraction technology to obtain a propolis extract, and the specific operation is as follows: pretreating propolis raw materials, adding into supercritical carbon dioxide extraction equipment for extraction, a) adding supercritical carbon dioxide fluid under the conditions of 45-65 deg.C, 2-4MPa and 350-720L/h of carbon dioxide flow, and keeping carbon dioxide flowing for 15-25 min; b) the extraction conditions were: extracting at 45-55 deg.C under 30-45MPa with carbon dioxide flow rate of 250-350L/h for 3-4h, and adding 75-95% ethanol entrainer at flow rate of 20-35 ml/min; separating to obtain propolis extractive solution after extraction;
further, in step 4, in the spray drying granulation process, the spray drying temperature is 30-55 ℃, preferably 40 ℃, and the water content of the granules obtained after spray drying granulation is less than 8%.
Further, in step 4, the embedding medium is one or more of cyclodextrin, maltodextrin and modified starch;
the invention has the beneficial effects that:
1) the health food of the invention contains the nutrient components of propolis and red yeast rice, and the active components are also retained to the maximum extent in the subsequent processing technology, so that the nutrition and health care efficacy of the final product are ensured, and the prepared granular product is convenient to carry and drink and has commercial popularization.
2) The prepared monascus propolis product contains monascus pigment health-care components and nutrient components such as flavone in propolis, and compared with a single component, the prepared monascus propolis product has more comprehensive nutrient health-care components and stronger and more comprehensive health-care effect, and simultaneously, in the same health-care effect, the side effect of eating monascus in a large amount for a long time independently is reduced due to the reduction of the using amount of the monascus;
3) according to the application, through research on the molding granulation of spray drying, the red yeast raw material is creatively used as a spray core particle carrier based on comprehensive reservation of the nutrient components of the propolis and the red yeast, and the propolis raw material is adhered outside the core particle carrier, so that the uniform distribution of the propolis and the red yeast raw material is realized, and the defects of non-uniformity, low efficiency and the like of spray drying granulation are facilitated.
4) The residue after propolis extraction contains a large amount of nutrient substances including propolis flavone which is not completely extracted, and the residue is directly thrown away, so that raw materials are wasted, the environment is polluted, and the residue has very important practical significance in secondary recycling. According to the application, the waste propolis residues in a certain proportion are added into a solid fermentation culture medium of the red yeast rice, so that the fermentation culture medium is rich in nutritional ingredients such as flavonoid in the propolis residues, the prepared red yeast rice product is rich in nutritional ingredients such as flavonoid in the propolis, the health care effect is provided, the texture of the processed propolis residues is loose, the rice bran is rich in a large amount of dietary fibers, favorable conditions are provided for the growth and fermentation of monascus, and the growth of mycotoxin citrinin can be inhibited due to the health care active ingredients such as flavonoid in the propolis residues. The propolis residues are used as solid-state fermentation raw materials, so that the cost is saved, wastes are fully utilized, wastes are changed into valuables, the nutrient components of the propolis and the red yeast rice can be obtained, and the synergistic effect of various nutrient components is more favorable for the efficacy exertion of health-care food.
5) The propolis extract obtained by the supercritical extraction technology has the advantages of completely retaining the nutrient components, no heavy metal residue, no peculiar smell and high flavone content, and adopts sectional pressurization, so that carbon dioxide flows at low pressure and is fully mixed with the propolis raw material, the effect of fully soaking the propolis raw material is achieved, and the raw material caking caused by large difference of raw material compression conditions due to sudden pressurization in the extraction process is reduced.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1.
1) Preparing red yeast rice: a) inoculating Monascus strain on slant culture medium, and culturing at 31 deg.C for 6 days to obtain a bacterial liquid with a concentration of 3.0 × 106-8cuf/ml; b) solid fermentation: the solid fermentation medium comprises: soaking rice 70%, rice bran 10%, and propolis residue 20% in water for 14h, adjusting pH to 6.0, packaging into 500ml triangular flask with a filling amount of 15%, sterilizing with steam at 121 deg.C for 35min, inoculating 5% Monascus, fermenting and culturing at 33 deg.C for 8d, and fermenting and culturing in constant temperature and humidity incubator with relative humidity of 78% at 25 deg.C for 25 d; determining the content of lovastatin in the red yeast rice product to be 0.85 g/100g and the content of toxin citrinin to be 0.021 ppm;
2) adopting a supercritical carbon dioxide extraction technology to obtain a propolis extract: pretreating propolis raw materials, adding into supercritical carbon dioxide extraction equipment for extraction, a) adding supercritical carbon dioxide fluid under the conditions of 55 ℃, 2MPa of pressure and 450/h of carbon dioxide flow, and keeping the carbon dioxide flowing for 15 min; b) the extraction conditions were: the extraction temperature is 45 ℃, the pressure is 35MPa, the flow of carbon dioxide is 250L/h, the extraction time is 4h, and an ethanol entrainer with the concentration of 85 percent is added at the flow of 25 ml/min; separating to obtain propolis extractive solution after extraction;
3) drying and crushing red yeast rice, mixing the red yeast rice with white sugar, and sieving to obtain a red yeast rice mixture with the particle size of 125 meshes for later use;
4) spray drying, namely mixing the propolis extract and cyclodextrin according to the mass ratio of 1:3.5 to obtain a spray feed liquid, and then performing spray drying granulation, wherein in the spray drying granulation process, the spray drying temperature is 30 ℃, and the water content of the granules obtained after spray drying granulation is 7.5%; during spray drying, adding the pretreated red yeast rice mixture as a core particle carrier into spray drying equipment, wherein the mass ratio of the spray feed liquid to the red yeast rice mixture is controlled to be 1: 2;
5) and (5) checking and packaging to obtain the product.
Example 2.
1) Preparing red yeast rice: a) inoculating Monascus strain on slant culture medium, and culturing at 33 deg.C for 5 days to obtain bacterial liquid with concentration of 4.9 × 106-8cuf/ml; b) solid fermentation: the solid fermentation medium comprises: soaking rice 60%, rice bran 8% and propolis residue 32% in water for 20h, adjusting pH to 6.0, packaging into 500ml triangular flask with a filling amount of 20%, sterilizing with steam at 121 deg.C for 45min, inoculating 8.5% Monascus, fermenting and culturing at 35 deg.C for 5d, and fermenting and culturing in constant temperature and humidity incubator with temperature of 20 deg.C and relative humidity of 83% for 30 d; determining the content of lovastatin in the red yeast rice product to be 1.43g/100g and the content of toxin citrinin to be 0.013 ppm;
2) adopting a supercritical carbon dioxide extraction technology to obtain a propolis extract: pretreating propolis raw materials, adding into supercritical carbon dioxide extraction equipment for extraction, a) adding supercritical carbon dioxide fluid under the conditions of 50 ℃, 2.5MPa of pressure and 500/h of carbon dioxide flow, and keeping the carbon dioxide flowing for 20 min; b) the extraction conditions were: the extraction temperature is 50 ℃, the pressure is 30MPa, the flow of carbon dioxide is 350L/h, the extraction time is 3h, and 75 percent ethanol entrainer is added at the flow of 30 ml/min; separating to obtain propolis extractive solution after extraction;
3) drying and crushing red yeast rice, mixing the red yeast rice with dextrin, and sieving to obtain a red yeast rice mixture with the particle size of 139 meshes for later use;
4) spray drying, namely mixing the propolis extract and the modified starch according to the mass ratio of 1:5.0 to obtain a spray feed liquid, and then performing spray drying granulation, wherein in the spray drying granulation process, the spray drying temperature is 40 ℃, and the water content of the granules obtained after spray drying granulation is 7.2%; during spray drying, adding the pretreated red yeast rice mixture as a core particle carrier into spray drying equipment, wherein the mass ratio of the spray feed liquid to the red yeast rice mixture is controlled to be 1: 4.5;
5) and (5) checking and packaging to obtain the product.
Example 3.
1) Preparing red yeast rice: a) inoculating Monascus strain on slant culture medium, culturing at 35 deg.C for 6 days to obtain bacterial liquid with concentration of 7.5 × 106-8cuf/ml; b) solid fermentation: the solid fermentation medium comprises: soaking rice 70%, rice bran 7%, and propolis residue 23% in water for 24h, adjusting pH to 6.0, packaging into 500ml triangular flask with a filling amount of 25%, sterilizing with steam at 121 deg.C for 45min, inoculating 8.5% Monascus, fermenting and culturing at 35 deg.C for 5d, and fermenting and culturing in constant temperature and humidity incubator with relative humidity of 85% at 24 deg.C for 30 d; determining the content of lovastatin in the red yeast rice product to be 1.04g/100g and the content of toxin citrinin to be 0.027 ppm;
2) adopting a supercritical carbon dioxide extraction technology to obtain a propolis extract: pretreating propolis raw materials, adding into supercritical carbon dioxide extraction equipment for extraction, a) adding supercritical carbon dioxide fluid under the conditions of temperature of 60 ℃, pressure of 4MPa and carbon dioxide flow of 700/h, and keeping carbon dioxide flowing for 25 min; b) the extraction conditions were: the extraction temperature is 55 ℃, the pressure is 35MPa, the flow of carbon dioxide is 290L/h, the extraction time is 3.5h, and ethanol entrainer with the concentration of 80 percent is added at the flow of 35 ml/min; separating to obtain propolis extractive solution after extraction;
3) drying and crushing red yeast rice, mixing the red yeast rice with dextrin, and sieving to obtain a red yeast rice mixture with the particle size of 139 meshes for later use;
4) spray drying, namely mixing the propolis extract and cyclodextrin according to the mass ratio of 1:6.5 to obtain a spray feed liquid, and then performing spray drying granulation, wherein in the spray drying granulation process, the spray drying temperature is 55 ℃, and the water content of the granules obtained after spray drying granulation is 7.7%; during spray drying, adding the pretreated red yeast rice mixture as a core particle carrier into spray drying equipment, wherein the mass ratio of the spray feed liquid to the red yeast rice mixture is controlled to be 1: 6.5;
5) and (5) checking and packaging to obtain the product.
Example 4.
1) Preparing red yeast rice: a) inoculating Monascus strain on slant culture medium, and culturing at 33 deg.C for 5 days to obtain bacterial liquid with concentration of 4.9 × 106-8cuf/ml; b) solid fermentation: the solid fermentation medium comprises: 72% of rice and 28% of rice bran are soaked in water for 20h, the mixture is subpackaged into 500ml triangular flasks with the filling amount of 20% and is sterilized by steam at the temperature of 121 ℃ for 45min, 8.5% of monascus is inoculated after sterilization, and after fermentation culture is carried out for 5 days at the temperature of 35 ℃, the mixture is placed in a constant-temperature constant-humidity incubator with the temperature of 20 ℃ and the relative humidity of 83% for fermentation culture for 30 days; determining the content of lovastatin in the red yeast rice product to be 0.67g/100g and the content of toxin citrinin to be 0.043 ppm;
steps 2) -5) were the same as in example 2.
In conclusion, the red yeast rice propolis health care product prepared by the invention has high contents of main effective components of total flavone and lovastatin, has higher safety of mycotoxin citrinin, and simultaneously creatively adopts a particle technology in the spray drying and forming process, so that the obtained product has better solubility and the due health care function of the product is exerted to the maximum extent.
While the present invention has been described in detail with reference to the embodiments, it is not intended to limit the scope of the claims. Various modifications and adaptations which may occur to those skilled in the art without inventive faculty, within the scope defined by the claims, are still protected by the present patent.
Claims (8)
1. A method for preparing health food containing red rice and propolis comprises the following steps:
step 1, preparing red yeast rice;
step 2, pretreating red yeast rice to obtain a red yeast rice mixture for later use;
step 3, obtaining a propolis extract by adopting a supercritical carbon dioxide extraction technology;
and 4, carrying out spray drying, wherein the mass ratio of the propolis extract to the embedding agent is 1: 3-7, mixing to obtain spray feed liquid, then carrying out spray drying granulation operation, adding the pretreated red yeast rice mixture as a core particle carrier into spray drying equipment while carrying out spray drying, wherein the mass ratio of the spray feed liquid to the red yeast rice mixture is controlled to be 1: 2-8;
and 5, checking and packaging to obtain the product.
2. The method of claim 1, wherein: the red yeast rice in the step 1 is prepared by fermenting monascus, and the preparation process of the red yeast rice in the step 1 comprises the following steps:
a) inoculating Monascus strain on slant culture medium, culturing at 31-36 deg.C for 4-6 days to obtain a bacterial liquid with a concentration of 3.0-8.0 × 106 -8cuf/ml；
b) Solid fermentation: the solid fermentation medium comprises: 30-70% of rice, 5-10% of rice bran and 10-40% of propolis residues are soaked in water for 12-24h, the pH value is adjusted, the obtained mixture is filled into 500ml triangular flasks, the filling amount is 15-25%, steam sterilization is adopted, sterilization is carried out for 30-60min at 121 ℃, 5-10% of monascus is inoculated after sterilization, fermentation culture is carried out for 5-8d at 32-37 ℃, and then the obtained product is placed in a constant-temperature constant-humidity incubator with the temperature of 20-25 ℃ and the relative humidity of 78-85% for fermentation culture for 25-35 d.
3. The method of claim 1, wherein: the grain diameter of the red yeast rice mixture is 125-150 meshes.
4. The method of claim 3, wherein: the grain diameter of the red yeast rice mixture is 130-140 meshes.
5. The method of claim 1, wherein: step 3, obtaining a propolis extract by adopting a supercritical carbon dioxide extraction technology, and specifically operating as follows: pretreating propolis raw materials, adding into supercritical carbon dioxide extraction equipment for extraction, a) adding supercritical carbon dioxide fluid under the conditions of 45-65 deg.C, 2-4MPa and 350-720L/h of carbon dioxide flow, and keeping carbon dioxide flowing for 15-25 min; b) the extraction conditions were: extracting at 45-55 deg.C under 30-45MPa with carbon dioxide flow rate of 250-350L/h for 3-4h, and adding 75-95% ethanol entrainer at flow rate of 20-35 ml/min; separating to obtain propolis extractive solution after extraction.
6. The method according to any one of claims 1 to 5, wherein: in step 4, in the spray drying granulation process, the spray drying temperature is 30-55 ℃, preferably 40 ℃, and the water content of the granules obtained after spray drying granulation is less than 8%.
7. The method according to any one of claims 1 to 5, wherein: in the step 4, the embedding medium is one or more of cyclodextrin, maltodextrin and modified starch.
8. The health food containing red yeast rice and propolis prepared by the method according to any one of claims 1 to 8, characterized in that: in the step 1, the content of lovastatin in the red yeast rice product is 0.80-1.56g/100g and the content of toxin citrinin is less than 0.03 ppm.
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