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Health-care vinegar, brewing method and hyperglycemic reduction application thereof

A health-care vinegar and blood sugar-lowering technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, vinegar preparation, etc., can solve problems such as no product reports, improve glucose tolerance, increase flavor and nutrients, assist The effect of treating diabetes

Active Publication Date: 2010-07-14
SUN YAT SEN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the corresponding products have not been seen in the Chinese market, and there are no related product reports

Method used

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  • Health-care vinegar, brewing method and hyperglycemic reduction application thereof
  • Health-care vinegar, brewing method and hyperglycemic reduction application thereof
  • Health-care vinegar, brewing method and hyperglycemic reduction application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Get 100kg of rice, wash and dry;

[0020] (2) select fresh yam without worm eyes to clean, peel, cut into pieces, take by weighing the 100kg processed yam and the rice gained in step (1) and add water to make a beating, then adjust the starch mass concentration to be more than 10%. Finally, heat at 125°C for 10 minutes;

[0021] (3) Add 0.1% rhizopus, 0.4% activated dry yeast, 0.1% aromatic yeast and 1% lactic acid bacteria seed liquid to the sterilized mixture into the total amount of fermented liquid to ferment into wine mash, when the alcohol volume content is 8% When adding 10% of the total volume of acetic acid bacteria seed solution. The fermentation temperature is 32°C, until the acidity of the fermentation broth does not change within 2 days, add salt to stop the fermentation;

[0022] (4) Sealing the fermented vinegar after coarse filtration, and aging for 25 days at 12°C;

[0023] (5) Finally, obtain the health-care vinegar by ultrafiltration with a cer...

Embodiment 2

[0025] (1) Get 155kg of rice, wash and dry;

[0026] (2) select the fresh yam without worm eyes to clean, peel, cut into pieces, take by weighing 45kg of processed yam and the rice gained in step (1) and add water for beating after color protection, then adjust the starch concentration above 10%, and finally Heating at 130°C for 10 minutes;

[0027] (3) Add 0.2% Rhizopus, 0.3% activated dry yeast, 0.2% Aroma Yeast and 2% lactic acid bacteria seed liquid to the sterilized mixture into the total amount of fermented liquid to ferment into wine mash, when the alcohol volume content is 6% When adding 8% of the total volume of acetic acid bacteria seed solution. The fermentation temperature is 32°C, until the acidity of the fermentation broth does not change within 2 days, add salt to stop the fermentation;

[0028] (4) Sealing the fermented vinegar after coarse filtration, and aging for 25 days at 12°C;

[0029] (5) filter to get the health vinegar.

Embodiment 3

[0031] The brewing method used in Example 1 is used to produce hypoglycemic health-care vinegar, only in step (2) is the extract that is decocted with the same source of medicine and food used to replace water to adjust the starch concentration, and the preparation method of this extract is as follows:

[0032] (1) Take 10kg of kudzu root, 20kg of medlar and 40kg of Radix Ophiopogon japonicus respectively and mix them.

[0033] (2) Add 10 times the volume of water and decoct three times, 1 hour each time, combine the three cooking liquids, filter and concentrate.

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Abstract

The invention discloses health-care vinegar, a brewing method and hyperglycemic reduction application thereof. The health-care vinegar is prepared from 4 to 7 parts of rice, and 2 to 4 parts of yam. The brewing method comprises the following steps: (1) pulping the rice and yam with water, regulating the starch concentration to be over 10 percent by adopting sterile water or traditional Chinese medicinal extract, and heating the mixture for 5 to 10 minutes at the temperature of between 125 and 130 DEG C; (2) adding rhizopus, activated dried yeast, aroma-producing yeast and lactic acid bacteria into the sterilized mixture to ferment distilled wort, adding lactic acid bacteria seed fermentation broth into the mixture when the alcohol content is detected to be between 6 and 8 percent, leading the fermentation temperature to be between 26 and 34 DEG C, adding edible salt into the mixture when the acidity of the fermentation broth is not changed, and stopping alcoholic fermentation; and (3) ageing the fermented acid solution for over 15 days at the temperature of between 12 and 20 DEG C, and filtering the solution to obtain the health-care vinegar. The brewed health-care vinegar can reduce blood sugar of experimental II type diabetic rats, shows certain dose-response relationship, can improve the insulin sensitivity of the experimental II type diabetic rats, can improve the carbohydrate tolerance of the experimental II type diabetic rats, and improve the content of hepatic glycogen and muscle glycogen.

Description

technical field [0001] The invention relates to a health-care vinegar with the function of lowering blood sugar and a brewing method thereof. Background technique [0002] Diabetes is a common metabolic disorder. It not only causes glucose metabolism disorder, but also easily causes other serious acute and chronic complications, which seriously threatens health. Diabetes is currently considered a social hazard that exists in all countries. According to reports, there are currently 130 million type 2 diabetes patients in the world, of which 40 million are in my country. It is predicted that by 2020, the number will increase to 250 million worldwide. In addition to insulin injection, the current treatment of diabetes is mainly oral hypoglycemic drugs, such as sulfonylureas, biguanides, and -glucosidase inhibitors, etc., but these drugs are harmful to organs such as liver, kidney, and gastrointestinal tract. Greater damage. Finding new drugs for treating diabetes with no or ...

Claims

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Application Information

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IPC IPC(8): C12J1/04A61K36/8968A61P3/10C12R1/845C12R1/865C12R1/225C12R1/02
Inventor 林婉玲苏薇薇王永刚李沛波彭维许定周吴忠
Owner SUN YAT SEN UNIV
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