Chinese wolfberry vinegar rich in Monacolin K and gamma-aminobutyric acid and preparation method thereof

A technology of aminobutyric acid and wolfberry, which is applied in the field of food fermentation engineering, can solve the problems of single strain, long fermentation cycle, and monotonous flavor of vinegar drink, etc., and achieve the effects of improving aroma, promoting growth, and improving nutrition and health effects

Active Publication Date: 2019-12-20
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] It is found by searching the existing technologies at home and abroad that there is wolfberry vinegar at present. For example, the Chinese invention patent with the application number of 201510022307.6 discloses a kind of ginseng wolfberry vinegar and its preparation method. Ginseng and wolfberry vinegar are prepared by solid-state acetic acid fermentation process with hawthorn as supplementary material and Daqu as starter. The fermentation cycle is long and the production efficiency is low. In addition, the amount of wolfberry used is very small, and the active ingredient c

Method used

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  • Chinese wolfberry vinegar rich in Monacolin K and gamma-aminobutyric acid and preparation method thereof
  • Chinese wolfberry vinegar rich in Monacolin K and gamma-aminobutyric acid and preparation method thereof
  • Chinese wolfberry vinegar rich in Monacolin K and gamma-aminobutyric acid and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Preparation of germinated rice: Soak high-quality glutinous rice with appropriate amount of clear water for 24 hours, drain it, and place it in a germination chamber with a controlled temperature of 31°C and a relative humidity of 86%; when more than 90% of the glutinous rice grows 0.5mm When the sprouts are young, they are dried by blast drying to a moisture content of 16%; the rice bran is removed by a rice sheller to obtain germinated rice.

[0022] (2) Liquefaction and saccharification: Mix germinated rice and water at a mass ratio of 1:3, soak for 6 hours, drain, cook at 121°C, 0.1MPa high pressure for 15min, cool to 29°C, and add 4% and 4% by mass respectively and 5% inoculated with lactic acid bacteria, functional red yeast rice and monascus seed liquid, and fermented at a controlled temperature of 29° C. for 9 days to obtain mash.

[0023] (3) Alcohol fermentation: Lycium barbarum and water are beaten with a colloid mill at a mass ratio of 1:7 to obtain a wo...

Embodiment 2

[0026] (1) Preparation of germinated rice: soak high-quality glutinous rice with appropriate amount of clear water for 30 hours, drain it, place it in a germination chamber, control the temperature at 33°C, and relative humidity at 90%; when more than 90% of the glutinous rice grows 1mm tender When sprouting, it is dried by blast drying to a moisture content of 18%; the rice bran is removed by a rice sheller to obtain germinated rice.

[0027] (2) Liquefaction and saccharification: Mix germinated rice and water at a mass ratio of 1:3, soak for 8 hours, drain, cook at 121°C and 0.1MPa for 20 minutes under high pressure, cool to below 28°C, and mix them according to the mass ratio of 3% and 4% respectively. % and 6% were inoculated with lactic acid bacteria, functional red yeast rice and monascus seed liquid, and fermented at a controlled temperature of 31° C. for 10 days to obtain mash.

[0028] (3) Alcoholic fermentation: mix wolfberry and water with a colloid mill at a mass r...

Embodiment 3

[0031] (1) Preparation of germinated rice: soak high-quality glutinous rice with appropriate amount of clear water for 36 hours, drain it, and place it in a germination chamber with a controlled temperature of 32°C and a relative humidity of 88%; when more than 90% of the glutinous rice grows 0.8mm When the sprouts are young, they are dried by blast drying to a moisture content of 20%; the rice bran is removed by a rice sheller to obtain germinated rice.

[0032] (2) Liquefaction and saccharification: mix germinated rice with water at a mass ratio of 1:3, soak for 10 hours, drain, cook at 121°C, 0.1MPa high pressure for 20min, cool to 28°C, and use a mass ratio of 2% and 4% respectively and 4% to inoculate lactic acid bacteria, functional red yeast rice and monascus seed liquid, and ferment at a controlled temperature of 32° C. for 8 days to obtain mash.

[0033] (3) Alcoholic fermentation: mix wolfberry and water with a colloid mill at a mass ratio of 1:7 to obtain a wolfberr...

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Abstract

The invention relates to Chinese wolfberry vinegar rich in Monacolin K and gamma-aminobutyric acid and a preparation method thereof. The Chinese wolfberry vinegar is prepared by the following steps of: preparing germinated rice by using glutinous rice, boiling and gelatinizing the germinated rice, cooling the obtained paste, inoculating the cooled paste with lactic acid bacteria and monascus, performing acidifying, liquefying and saccharifying at the same time to obtain saccharified mash, adding water into Chinese wolfberry fruits, performing pulping, mixing Chinese wolfberry pulp with the saccharified mash, inoculating the obtained mixture with saccharomyces cerevisiae, carrying out alcoholic fermentation, inoculating the fermented material with acetic acid bacteria, and carrying out liquid deep ventilation fermentation. In the germination process of the glutinous rice, the content of gamma-aminobutyric acid is remarkably increased, and the aminobutyric acid has the activities of reducing blood pressure, calming the mind, improving kidney function and liver function, promoting long-term memory, promoting growth hormone secretion and the like. The germinated rice is fermented by the functional monascus, so that a large amount of lovastatin substances can be generated and have the functions of blocking cholesterol synthesis and regulating blood fat. In addition, the Chinese wolfberry fruits are rich in lycium barbarum polysaccharides, polyphenols and flavonoids, and have a good antioxidant effect. The Chinese wolfberry vinegar is red and bright in color, refreshing in taste,outstanding in ester fragrance and mellow in sour feeling.

Description

technical field [0001] The invention relates to the technical field of food fermentation engineering, in particular to a wolfberry vinegar rich in Monacolin K and γ-aminobutyric acid and a preparation method thereof. Background technique [0002] Vinegar has a history of more than 3,000 years. According to the production process of the acetic acid fermentation process, vinegar can be divided into solid-state fermentation vinegar and liquid-state fermentation vinegar. Compared with solid-state fermentation vinegar, liquid-state fermentation vinegar has a shorter production cycle and lower production costs. Low, high degree of automation and other advantages. In addition to the main substance acetic acid, vinegar also contains a variety of organic acids, amino acids, minerals, flavonoids, polyphenols and other substances, which can enhance appetite, promote digestion, soften blood vessels and lose weight. [0003] Germinated rice is brown rice that has been germinated. Throug...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/645C12R1/865C12R1/02
CPCC12J1/04
Inventor 许正宏邓永建张晓娟解寒彭铭烨史劲松陆震鸣柴丽娟
Owner JIANGNAN UNIV
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