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Kadsura coccinea acetic acid beverage as well as preparation method and application thereof

A tiger and acetic acid technology, applied in the preparation of vinegar, bacteria used in food preparation, applications, etc., can solve the problems of unclear types and contents of functional components, inability to judge product functions, function testing, etc., to achieve sweet and sour flavor , soft sour taste and fast fermentation

Active Publication Date: 2020-01-31
HUNAN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these vinegar beverages neither specify the types and contents of functional ingredients, nor test their functions, so it is impossible to judge whether these products have relevant functions and whether the relevant functions provided are stable.

Method used

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  • Kadsura coccinea acetic acid beverage as well as preparation method and application thereof
  • Kadsura coccinea acetic acid beverage as well as preparation method and application thereof
  • Kadsura coccinea acetic acid beverage as well as preparation method and application thereof

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preparation example Construction

[0043] In the present invention, the preparation method of the acetic acid fermentation broth of the black tiger rhizome ethanol extract preferably comprises the following steps:

[0044] A1. Mix the rhizome of black tiger with 10-20% by mass ethanol solution, extract for 3-6 hours, separate the solid from liquid, discard the precipitate, and obtain the ethanol extract of rhizome of black tiger.

[0045] The reason why the present invention selects the rhizomes of the black tiger for ethanol extraction is that the rhizomes of the black tiger are rich in lignans and triterpenoids which have the functions of anti-oxidation, anti-inflammation and enhancing immunity. In the present invention, the black tiger rhizome is preferably sliced ​​before mixing, and the slices are preferably cut into 2-3mm thin slices for extraction. In the present invention, the ratio of the mass of the black tiger rhizome to the volume of the ethanol solution is preferably 1g:2-3ml. In the present inven...

Embodiment 1

[0080] The roots and stems of the black tiger are cleaned, dried, cut into 2-3mm thin slices, and the functional components are extracted with a 15% ethanol solution with a solid-to-liquid ratio of 1:2, extracted at 30°C for 5 hours, filtered, and the filtrate collected. Add acetic acid bacteria to ferment for 4 days with 3% (w / w) inoculum amount, and age for 4 months to obtain the acetic acid bacteria fermentation liquid of rhizome ethanol extract, and set aside;

[0081] Lactobacillus plantarum Lact.chili.6 and Lact.chili.8 were activated and cultured at 37° C. for 30 h on the slope of MRS solid medium. Transfer the activated Lact.chili.6 and Lact.chili.8 to the high-density medium, cultivate for 30 hours, and the cell concentration of Lact.chili.6 and Lact.chili.8 in the fermentation broth reaches 10 11 cfu / ml. Centrifuge the fermentation broth, discard the supernatant, wash the precipitate with normal saline, and centrifuge to obtain the bacteria sludge. Add 150% protecti...

Embodiment 2

[0087] The roots and stems of the black tiger are cleaned, dried, cut into 2-3mm thin slices, and the functional components are extracted with a 20% ethanol solution with a solid-to-liquid ratio of 1:3, extracted at 40°C for 3 hours, filtered, and the filtrate collected. Add 2% (w / w) inoculum amount of acetic acid bacteria to ferment for 5 days, and age for 6 months to obtain acetic acid bacteria fermentation liquid of rhizome ethanol extract, and set aside;

[0088] Lactobacillus plantarum Lact.chili.6 and Lact.chili.8 were activated and cultured at 37° C. for 30 h on the slope of MRS solid medium. Transfer the activated Lact.chili.6 and Lact.chili.8 to the high-density medium, cultivate for 30 hours, and the cell concentration of Lact.chili.6 and Lact.chili.8 in the fermentation broth reaches 10 11 cfu / ml. Centrifuge the fermentation broth, discard the supernatant, wash the precipitate with normal saline, and centrifuge to obtain the bacteria sludge. Add 150% protective age...

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Abstract

The invention provides a kadsura coccinea acetic acid beverage as well as a preparation method and application thereof and relates to the technical field of foods. The kadsura coccinea acetic acid beverage comprises 5-10% of an acetic acid fermentation broth of a kadsura coccinea root ethanol extract, 10-20% of a lactic acid bacterium fermentation broth of kadsura coccinea fruits, 6-12% of auxiliary materials and the balance of water, wherein the lactic acid bacteria comprise lactobacillus plantarum Lact.chili.6 and lactobacillus plantarum Lact.chili.8. The kadsura coccinea acetic acid beverage provided by the invention is rich in antioxidant and anti-inflammatory function components such as polyphenols, lignans, triterpene substances and anthocyanins, has a DPPH* (1,1-diphenyl-2-picrylhydrazyl radical) clearance rate up to 90% or greater, has an inhibition activity IC50 value of 4.5g / L upon tyrosinase, has antibacterial diameters of 10mm or greater upon escherichia coli, staphylococcus aureus, pseudomonas aeruginosa, tritirachium album, propionibacterium, diphtheroid bacilli and the like, and has effects such as face beautifying, sterilization and antivirus and aging prevention.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a black tiger acetic acid drink and its preparation method and application. Background technique [0002] Black tiger (Kadsura coccinea) is an evergreen woody vine wild plant of the genus Schisandra in the family Schisandraceae. Sichuan, Jiangxi and other places. The black tiger fruit has a peculiar shape, sweet flesh, high nutritional and medicinal value, and is one of the rare wild fruits with great potential for development that integrates edible, ornamental, and medicinal uses. Its roots, stems, and fruits are rich in nutrients such as amino acids, minerals, and vitamins, and are also rich in functional components such as polyphenols, lignans, and triterpenes. Anti-oxidation and other functions, and research has found that the anti-oxidation and anti-inflammatory capabilities of black tiger roots, stems, and fruits are greatly increased after microbial fermentation. But at pr...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L2/60A23L2/68A23L33/00C12J1/04
CPCA23L2/382A23L2/52A23L2/60A23L2/68A23L33/00C12J1/04A23V2002/00A23V2400/169A23V2200/318A23V2200/302A23V2200/30Y02A40/90
Inventor 赵玲艳邓放明杨昌宏易小燕吴领席
Owner HUNAN AGRICULTURAL UNIV
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