Edible vinegar/vinegar paste prepared by utilizing vintage wine yeast

A technology of Daqu and famous wine, applied in the field of microorganisms, can solve the problems of uric acid increase and decrease, and achieve the effect of reducing the effect

Inactive Publication Date: 2017-11-21
张家界大德生物科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, researchers have proved that vinegar has the effects of lowering blood fat, lowering blood pressure, anti-cancer and treating diabetes, but there is no literature that mentions that vinegar has effects on glutamate / grass transaminase, blood lipid indicators and uric acid caused by non-alcoholic fatty liver disease. The increase has a significant decrease effect, especially the vinegar brewed from Daqu with different famous wines

Method used

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  • Edible vinegar/vinegar paste prepared by utilizing vintage wine yeast
  • Edible vinegar/vinegar paste prepared by utilizing vintage wine yeast
  • Edible vinegar/vinegar paste prepared by utilizing vintage wine yeast

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A vinegar / vinegar paste prepared by using the famous wine Daqu is brewed from the microflora of the famous wine Daqu. The specific method is:

[0037] (1) Daqu processing. Using the brewing functional microorganisms of Maotai, Wuliangye, Luzhou Laojiao and other famous wines to make medium and high temperature Daqu (the production of Daqu is divided into two formulas: Wheat as raw material; 60% barley and 40% pea as raw material), crush the Daqu into fine powder. The Daqu described above can also be prepared in famous wine producing areas or purchased directly from local Daqu manufacturers. The term "famous wine" used in the present invention includes, but is not limited to, various liquors such as Maotai, Wuliangye, Luzhou Laojiao, etc., which have won the title of famous wine in five national wine appraisal meetings in China since 1952.

[0038] (2) Raw material crushing (there are three kinds of raw material formulas: 50% sorghum, 20% rice, 10% millet, 20% wheat. ...

Embodiment 2

[0051] The process of producing vinegar / vinegar ointment oral liquid: mature vinegar, vinegar ointment or a mixture of the two → preparation (dilute with pure water at a mass-to-volume ratio of 1:1, add 5 g of white sugar or honey per 100 mL) → supercharge High temperature instantaneous sterilization→aseptic filling→inspection→finished product.

Embodiment 3

[0053] The technological process of producing vinegar / vinegar paste soft capsules:

[0054] Concentration under reduced pressure: Concentrate mature vinegar, vinegar paste or a mixture of the two under reduced pressure at 40~50°C and a pressure of 0.1 MPa into vinegar with a water content of 20%~40% (100% based on the weight of the contents) paste.

[0055] Mixing of medicinal materials: The soft capsule base is prepared according to 91% polyethylene glycol 400, 5% glycerin, 2% polyethylene glycol 6000, and 2% water, and is carried out according to vinegar ointment: base=1:2~1:4 Mix and emulsify.

[0056] Soft capsule production: Mix a certain proportion of camellia oil, lecithin and beeswax (30:6:2, based on the total mass of the three as 100%), heat to 60 ℃ to melt, then add concentrated vinegar paste and mix Homogeneous, then add 0.1% vitamin E (100% by total mass), process by colloid milling, vacuum degassing and then carry out soft capsule filling and pressing to obtain...

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PUM

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Abstract

The invention provides edible vinegar/vinegar paste prepared by utilizing vintage wine yeast micropopulation. The edible vinegar/vinegar paste is brewed by micropopulation of vintage wine yeast, free amino acid total content is 0.403-0.835mg/g, arginine content should be greater than 0.034mg/g, valine content is greater than 0.033mg/g, and aspartic acid content is greater than 0.026mg/g. The edible vinegar/vinegar paste can be used for preparing drug or healthcare products for lowering alanine transaminase (ALT), aspartate transaminase (AST), total cholesterol (TC) triglyceride (TG) and uric acid (UA) and protecting liver. The invention further provides a method of utilizing the vintage wine yeast micropopulation to prepare the edible vinegar/vinegar paste.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a vinegar / vinegar ointment prepared by using the microflora of famous wine Daqu, a preparation method and its application in liver-protecting health-care products and medicines. Background technique [0002] The liver plays an important role in the life activities of the body. It is the main place for the metabolism of substances and energy in the body, and it is also an important detoxification organ of the human body. It not only participates in protein synthesis, lipid metabolism and storage of carbohydrates and other substances, but also participates in the in vivo metabolic process of drugs, alcohol and various other toxic substances, and is a target organ often invaded by various pathogenic factors or diseases. At present, there are some substances that are toxic to the liver in both nature and human industrial production process, which are called "hepatotoxic substa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/899A61P1/16A61P3/06A61P19/06
CPCA61K36/899A61K2236/17A61K2236/19C12J1/04A61K2300/00
Inventor 许正宏史劲松陆震鸣石小和王海湘龙荣
Owner 张家界大德生物科技有限责任公司
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