Healthcare vinegar bean for assisting blood fat reduction and preparation method thereof

A technology that assists in lowering blood lipids and vinegar beans is applied in food preparation, pharmaceutical formulations, and medical preparations containing active ingredients. It can solve problems such as low prices, expensive health care products, and large side effects of drug treatment, and achieve antioxidant capacity Enhancement, increased utilization, high free radical scavenging effect

Active Publication Date: 2014-12-03
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In response to the above symptoms, most patients take drug treatment. Although it can play a certain role in relief, the side effects of drug treatment are relatively large. It is particularly necessary. The relevant health care products on the market are expensive and most ...

Method used

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  • Healthcare vinegar bean for assisting blood fat reduction and preparation method thereof
  • Healthcare vinegar bean for assisting blood fat reduction and preparation method thereof
  • Healthcare vinegar bean for assisting blood fat reduction and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method for auxiliary blood fat-lowering health-care vinegar beans, comprising the following steps:

[0026] 1) Material selection: select high-quality soybeans with vacuum packaging, no mildew, and uniform size, and Fujian Yongchun red yeast rice vinegar aged for 3 years;

[0027] 2) Soaking in countercurrent liquid circulation: Soybean and red yeast rice vinegar are mixed at a mass ratio of 1:3, and the temperature is raised according to gradient (0-15 d, temperature control 25 °C, 15-30 d, temperature control 30 °C) for counter-current circulation sealed soaking ;

[0028] 3) Drain and cook: After soaking, remove and drain immediately, and cook in a cooking pot for 10 minutes;

[0029] 4) Drying: the temperature is 60 ℃, and the drying end point is 7.0~9.0% of dry basis moisture content;

[0030] 5) Packaging: use food-grade packaging bags for internal and external packaging to obtain finished products.

[0031] The resulting finished product is teste...

Embodiment 2

[0078] A preparation method for auxiliary blood fat-lowering health-care vinegar beans, comprising the following steps:

[0079] 1) Material selection: select high-quality soybeans with vacuum packaging, no mildew, and uniform size, and 5-year-old Fujian Yongchun red yeast rice vinegar;

[0080] 2) Soaking in countercurrent liquid circulation: Soybean and red yeast rice vinegar are mixed at a mass ratio of 1:6, and the temperature is raised according to gradient (0-20 d, temperature control 30 ℃, 20-40 d, temperature control 35 ℃) for counter-current liquid circulation sealing Soaking, the soaking time is 40 days;

[0081] 3) Drain and cook: After soaking, remove and drain immediately, and cook in a cooking pot for 20 minutes;

[0082] 4) Drying: Put the vinegar beans into the pre-freezing room at -18 ℃ for pre-freezing, and then transfer to the freeze-drying room for lyophilization; ℃; the vacuum degree of the drying chamber is 30 Pa;

[0083] 5) Packaging: use food-grade ...

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Abstract

The invention discloses a healthcare vinegar bean for assisting blood fat reduction and a preparation method thereof. The finished product of the vinegar bean is prepared from high-quality soybeans and Fujian old red rice vinegar through material selection, circular soaking in countercurrent liquid, draining, cooking, drying and packaging. The healthcare vinegar bean for assisting blood fat reduction, which is rich in high-activity soy isoflavone aglycone, reducing sugar, polypeptide, high-quality protein and organic acid, etc., is prepared through bioconversion on the basis of a synergistic effect of soybean endogenous beta-glucosidase and acid in the old red rice vinegar as well as beneficial microorganisms thereof. The prepared vinegar bean disclosed by the invention is good in taste, wherein the content of the soy isoflavone aglycone is improved by 25-30 times and the antioxidant capacity is enhanced (the free radical scavenging capacity is high and IC50 value is 3.5-5.0mg/g). Results of animal experiments show that the level of serum total cholesterol (TC) of a high-dosage group is reduced by at least 21.6%, the level of triglyceride (TG) is reduced by at least 28.9% and the level of high-density lipoprotein (HDL) is increased by at least 12.5%; the vinegar bean has obvious antioxidant and blood fat reduction assisting functions.

Description

technical field [0001] The invention belongs to the field of preparation of health food, and in particular relates to a health-care vinegar bean for auxiliary blood fat reduction and a preparation method thereof. Background technique [0002] Vinegar beans are a health food that has become popular in recent years. It is made of high-quality soybeans that have been traditionally fermented and soaked in vinegar for a long time. Vinegar beans can be eaten directly or cooked in various dishes. In recent years, with the continuous discovery of the health benefits of vinegar beans at home and abroad, especially the in-depth research on glycosidase in soybeans and related bioactive components in vinegar, many related health products have been developed, and have been confirmed by animal function tests. Antioxidant and hypolipidemic effects have been significantly improved, and vinegar beans have long been popular in Japan. [0003] Driven by research and development at home and a...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/20A61K36/48A61P3/06A23L33/00A23L11/00
CPCA23L5/13A23L11/03A23L33/00A23V2002/00A23V2200/3262
Inventor 陈继承李艳杰王洁林河通庞杰
Owner FUJIAN AGRI & FORESTRY UNIV
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