Preparation method of potable spirit rich in gamma-aminobutyric acid

A technology of aminobutyric acid and beverages, applied in the preparation of alcoholic beverages, etc., can solve the problems of insufficient supplementation and scarce content, and achieve the effects of preventing obesity, promoting ethanol metabolism, and improving hyperlipidemia

Active Publication Date: 2010-11-03
黑龙江省谷醴传奇健康酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

γ-aminobutyric acid is a kind of protein, which exists in the brain and bone marrow of mammals, and is contained in vegetarian dishes and fruits, but the content is scarce, and people rely on natural food intake to supplement it.

Method used

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  • Preparation method of potable spirit rich in gamma-aminobutyric acid

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Experimental program
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Embodiment 1

[0047] 1. Preparation of Saccharomyces cerevisiae Seed Solution

[0048] 1.1 Activation of fermentation strains

[0049] Saccharomyces cerevisiae - CICC31481, Saccharomyces cerevisiae.

[0050] Medium: 5 ° Bé wort.

[0051] Measure 10ml of 0.9% normal saline into a clean test tube, sterilize at 121°C for 20 minutes and cool to 30°C, pour all the freeze-dried bacteria powder in the ampoule of Saccharomyces cerevisiae into 0.9% normal saline under aseptic condition Shake it to dissolve it, and activate it in a 30°C incubator for 30 minutes, and set it aside.

[0052] 1.2 Expanded cultivation of fermentation strains

[0053] 1.2.1 Preparation of primary fermentation seed liquid

[0054] Measure 100ml of 5°Bé wort into a 500ml Erlenmeyer flask, sterilize at 121°C for 20 minutes and cool to 30°C, inoculate 10% of the volume of the culture medium with activated strains, shake at 30°C and 150 rpm Bed culture for 48 hours, as a primary fermentation seed.

[0055] 1.2.2 Preparati...

Embodiment 2

[0083] 1. Preparation of Saccharomyces cerevisiae Seed Solution

[0084] 1.1 Activation of fermentation strains

[0085] Saccharomyces cerevisiae - CICC31481, Saccharomyces cerevisiae.

[0086] Medium: 5 ° Bé wort.

[0087] Measure 10ml of 0.9% normal saline into a clean test tube, sterilize at 121°C for 20 minutes and cool to 30°C, pour all the freeze-dried bacteria powder in the ampoule of Saccharomyces cerevisiae into 0.9% normal saline under aseptic condition Shake it to dissolve it, and activate it in a 30°C incubator for 30 minutes, and set it aside.

[0088] 1.2 Expanded cultivation of fermentation strains

[0089] 1.2.1 Preparation of primary fermentation seed liquid

[0090] Measure 100ml of 5°Bé wort into a 500ml Erlenmeyer flask, sterilize at 121°C for 20 minutes and cool to 30°C, inoculate 10% of the volume of the culture medium with activated strains, shake at 30°C and 150 rpm Bed culture for 48 hours, as a primary fermentation seed.

[0091] 1.2.2 Preparati...

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Abstract

The invention provides a preparation method of a potable spirit rich in gamma-aminobutyric acid. The preparation method comprises the following steps: firstly, preparing a fermentation seed liquid by using Saccharomyces cerevisiae-CICC31481; then soaking brown rice at 30 DEG C for 10 hours, and germinating at 29 DEG C for 12 hours to prepare germinated brown rice; and mixing the germinated brown rice with a given amount of corns, sorghum and barley, adding water of 3 times, milling into slurry by using a colloid mill, gelatinating, saccharifying, inoculating with the Saccharomyces cerevisiae seed liquid for pre-fermentation at 25-28 DEG C for 7 days, carrying out post-fermentation maturing at 12-15 DEG C for 21 days, carrying out slurry-residue separation, and blending to obtain the potable spirit rich in the gamma-aminobutyric acid.

Description

(1) Technical field [0001] The invention relates to a preparation method of drinking wine rich in gamma-aminobutyric acid. (2) Background technology [0002] When most people enter old age, they will gradually become blurred and unresponsive. The traditional view is that this is caused by the decline of eye and ear functions. However, after three years of painstaking research, scientists in China and the United States have found that the aging of the brain is the "real culprit" that causes the abnormal sensory system of the elderly. Play a key role in the gamma-aminobutyric acid (GAAB). The research team of Professor Zhou Yifeng from the School of Life Sciences, University of Science and Technology of China found in the research that the content of GAAB in the brains of the elderly has been significantly reduced, and it is precisely because of this that the elderly are "deaf and blind". γ-aminobutyric acid is a kind of protein, which exists in the brain and bone marrow of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 张忠军
Owner 黑龙江省谷醴传奇健康酒业有限公司
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