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A kind of poria cocos propolis fermented vinegar and preparation method thereof

A technology of tuckahoe propolis and fermented vinegar is applied to the preparation of vinegar, pharmaceutical formulations, medical preparations containing active ingredients, etc. Improved base scavenging ability, good antioxidant ability, and the effect of promoting leaching

Active Publication Date: 2017-12-05
HUBEI UNIV OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Flavonoids are very stable in acetic acid, so using propolis as a raw material is an effective way to increase flavonoids in vinegar, but there is no report on making vinegar with propolis as the main raw material for fermentation; Its dosage should not be too high, which also makes the content of flavonoids in the prepared vinegar lower
The Poria cocos in the invention patent CN201310723138.X is not used as a fermentation raw material, but the water extract of Poria cocos is used as a compound raw material, so that the utilization rate of Poria cocos polysaccharides is low, and functional Poria cocos oligosaccharides cannot be obtained; Invention patent CN201510164423.1 uses will Poria cocos is used in natural solid-state fermentation method to obtain Poria cocos fermented vinegar, but Poria cocos causes a large amount of nutrient loss when it is boiled, and the longer fermentation period results in the reduction of functional Poria cocos oligosaccharides

Method used

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  • A kind of poria cocos propolis fermented vinegar and preparation method thereof

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Experimental program
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Embodiment 1

[0018] (1) Take 100g of Poria cocos, add 200g of water and 30g of propolis, mix them evenly, grind the pulp, and use 2.0g of Aspergillus niger lysate to hydrolyze at 50°C for 12 hours to obtain the oligomeric poria cocos oligosaccharide hydrolyzate;

[0019] (2) Add 8g of honey, 0.03g of α-amylase, 0.03g of cellulase, and 0.4g of glucoamylase to the hydrolyzate of oligomeric pachyrhiza obtained in step (1), mix well, and perform enzymatic hydrolysis. 50°C, enzymatic hydrolysis time 4h, to obtain mash;

[0020] (3) After the mash in step (2) is cooled to 25°C, take 1.5 g of dry yeast and add it to the mash, adjust the pH value to 3.5, and carry out alcoholic fermentation, and ferment for 3 days to obtain the mash;

[0021] (4) Add 1.5g of acetic acid bacteria cultured overnight to the fermented mash in step (3), stir and ferment at 30°C for 2 days, and wait until the alcohol content is lower than 0.1% (v / v) to obtain mature vinegar unstrained spirits, and mature vinegar The fe...

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Abstract

The invention relates to fermented poria cocos and propolis vinegar and a preparation method thereof, belonging to the technical field of food brewing. Poria cocos and propolis fermented vinegar is composed of poria cocos, propolis, Aspergillus niger lysate, honey, α-amylase, cellulase, glucoamylase, active dry yeast, and acetic acid bacteria. The present invention uses Aspergillus niger lysate to process propolis and poria cocos, this method significantly promotes the dissolution of flavonoids in propolis, and free flavonoids exist stably in vinegar, which is beneficial for human body to absorb and utilize, improves the antioxidant capacity of vinegar, and makes this product have Good ability to scavenge free radicals, it is a good product suitable for all ages.

Description

technical field [0001] The invention belongs to the technical field of food brewing, and in particular relates to a poria cocos propolis fermented vinegar and a preparation method thereof. Background technique [0002] In addition to the function of seasoning, vinegar also has a variety of nutritional and health functions, such as curing diseases, keeping fit, and prolonging life. [0003] Propolis is one of the important bee products, which contains a large number of biologically active substances, including flavonoids, terpenes, phenolic compounds and their esters, etc., and has significant health care functions, such as anti-tumor, anti-allergic, antibacterial and anti-inflammatory , anti-oxidation, strengthening blood vessels, inhibiting viruses, enhancing immunity, etc. Studies have found that these biological activities are closely related to their unique biologically active components, especially flavonoids. However, propolis has a bitter taste and poor taste; propo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04A61K36/076A61P39/06A61K35/644
Inventor 胡勇柳念汪超徐宁李冬生周梦舟祁勇刚石勇
Owner HUBEI UNIV OF TECH
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