Method for brewing lipid-lowering vinegar

A technology of vinegar and vinegar fermented grains, which is applied in the preparation of vinegar, pharmaceutical formulations, medical preparations containing active ingredients, etc., and can solve the problems of inability to reduce blood fat and health-care vinegar, poor lipid-lowering effect of tea vinegar, and use of seasonings, etc. problem, to achieve the effect of improving health function and added value, improving health function, and reducing fat

Active Publication Date: 2018-07-06
山西金龙鱼梁汾醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Similarly, this patent uses the water extract of Pu’er tea as the fermentation liquid, and adds black tea strains for fermentation, so its acetic acidity is poor, and it cannot be used as a seasoning. At the same time, the microbial fermentation of Pu’er tea does not completely secondary microorganisms The metabolite is the fat-lowering component lovastatin fermented to the best, so the lipid-lowering effect of this tea vinegar is poor, and it cannot be used as a lipid-lowering health-care vinegar

Method used

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  • Method for brewing lipid-lowering vinegar
  • Method for brewing lipid-lowering vinegar
  • Method for brewing lipid-lowering vinegar

Examples

Experimental program
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Effect test

Embodiment 1

[0021] Example 1: Naked oats, quinoa and sorghum with a weight ratio of 1:1:1 are the main grains, and rice bran, rice husk, bran and oyster mushrooms are used as auxiliary materials with a weight ratio of 1:1:1.2:3.57 , tartary buckwheat and Pu'er cooked tea are mixed in a ratio of 10:2.5 by weight as a red yeast fermentation substrate, and the purple red yeast rice numbered CICC: 41601 is used as a fermentation strain to ferment Monascus, staple food, and Monascus by weight Ratio of 1:0.625 is mixed for alcoholic fermentation, and the obtained wine mash is mixed with auxiliary materials with a weight ratio of 1:1 to the main grain to form vinegar grains, inoculated with 12%-15% of the weight of vinegar grains with acetic acid bacteria for acetic fermentation, and then smoked Fermented grains, drenched grains to obtain fat-reducing vinegar.

[0022] Specific steps are as follows:

[0023] (1) Preparation of Monascus: remove impurities from tartary buckwheat, soak in water at...

experiment example 1

[0028] Experimental Example 1: Preparation of Monascus

[0029] Add 10kg of tartary buckwheat to warm water (40°C) after removing impurities, soak for 2 hours, remove the dry matter, cook for 30 minutes, add 15% of purple red yeast rice and 25% of raw materials of Pu’er cooked tea after cooling, mix well and place in Quchi, under the condition of 28-32 ℃, culture for about 10-12 days, you can get Monascus, and the lovastatin content reaches 2.01g / 100g. The detection method of lovastatin is detected with reference to the determination method of total amount of lovastatin in red yeast rice (the determination method of total amount of lovastatin in red yeast rice, Luo Rencai, Sun Kaiqi, Xie Shenmeng, Han Ying, Zhao Yanping, Health Research, 2003, 32 , 2, 157-158).

experiment example 3

[0030] Experimental Example 3: Alcoholic Fermentation and Acetic Fermentation Processes

[0031] Alcoholic fermentation raw materials and proportions: naked oats 3.33 kg, quinoa 3.33 kg, sorghum 3.33 kg, tartary buckwheat red yeast rice 6.25 kg, water 30 kg, carry out alcohol fermentation, alcohol fermentation is completed to obtain wine mash, and then mix according to the formula in Table 1 Fermented grains, the alcohol content of vinegar grains is 4.2~4.5, the moisture content is 63%~66%, the temperature is controlled at 30~32°C for acetic fermentation, the fermentation time is 8 days, and the fermented grains are turned 1-2 times a day; smoked after the acetic fermentation is completed Fermented grains, drenched in vinegar, soak 40% of the fermented grains in vinegar for 8-12 hours before pouring vinegar into the top grains, soak the smoked grains of vinegar in the top grains after pasteurization, and pour them out after 4 hours to become vinegar liquid. This experiment set...

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Abstract

The invention belongs to the technical field of vinegar production and brewing, and provides a method for brewing lipid-lowering vinegar in order to improve a healthcare effect of the vinegar and makedevelopment of the vinegar be no longer limited to seasoning. The method comprises the following steps: using naked oats, chenopodium quinoa willd and sorghums as main grains; using chaffs, rice husks and brans as auxiliary materials; mixing tartary buckwheat with Pu-er ripe tea as a red yeast rice fermentation substrate; using purple red yeast rice numbered as CICC: 41601 as a fermentation strain; fermenting monascus sp.; mixing the main grains with the monascus sp. at a weight ratio of 1: 0.625, fermenting with alcohol; adding the auxiliary materials into the obtained wine mash to be mixedas a vinegar culture, wherein the weight ratio of the main grains to the auxiliary materials is 1: 1; inoculating acetic acid bacteria being 12%-15% by weight of the vinegar culture for acetic fermentation; and then smoking and sprinkling the vinegar culture to obtain the lipid-lowering vinegar. The method provided by the invention obviously increases a content of lovastatin in the obtained vinegar up to 890 mg/L, improves a healthcare function of the vinegar, and particularly has a significant lipid-lowering effect.

Description

technical field [0001] The invention belongs to the technical field of vinegar production and brewing, and in particular relates to a method for brewing fat-reduced vinegar. Background technique [0002] As one of the necessary condiments in daily life, vinegar is deeply loved by consumers. As a fermented product, it not only has the effect of seasoning, but also has the function of health care. However, due to the low content of health ingredients, the health care of vinegar is affected. Effect. [0003] Shanxi mature vinegar is rich in various nutrients and functional substances, such as protein, amino acid, organic acid, vitamin, mineral, ketone, alcohol and ester. As we all know, mature vinegar has the effects of lowering blood fat, lowering blood pressure, beautifying, and losing weight. However, due to its low content of functional components, its development in the field of health care has been slow. [0004] Tartary buckwheat and naked oats are a kind of economic c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/899A61P3/06
CPCA61K36/062A61K36/70A61K36/82A61K36/899C12J1/04A61K2300/00
Inventor 赵红年张怀敏曹晋宜王保军
Owner 山西金龙鱼梁汾醋业有限公司
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