A kind of black tea compound Poria cocos liquid-state fermentation mycelia health-care vinegar and preparation method thereof

A technology of liquid fermentation and health-care vinegar, which is applied in the preparation of vinegar, biochemical equipment and methods, and methods based on microorganisms. , simple method, low cost effect

Active Publication Date: 2022-05-13
SHANXI AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] To sum up, most of the inventions related to tea vinegar are made by using tea water extract, alcohol extract and glutinous rice to ferment in two steps or directly adding acetic acid bacteria for acetic fermentation. Due to the single raw material, the process used Traditionally, the strains have not been optimized, so the fermentation time is longer (30-50 days), and the fermentation flavor is monotonous and lacks a sense of hierarchy.
In addition, most inventions did not measure and optimize the retention and enrichment of polyphenols and flavonoids in the fermentation process, and the health effects of the final products were not good.

Method used

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  • A kind of black tea compound Poria cocos liquid-state fermentation mycelia health-care vinegar and preparation method thereof
  • A kind of black tea compound Poria cocos liquid-state fermentation mycelia health-care vinegar and preparation method thereof
  • A kind of black tea compound Poria cocos liquid-state fermentation mycelia health-care vinegar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Example 1: Preparation of Poria cocos hyphae wolfberry fermentation broth and determination of polysaccharides and triterpenes

[0040] The preserved Poria cocos strains were transferred to the potato dextrose PDA agar plate, cultured at 28°C for 5 days, then transferred to a 250 mL shake flask containing 100 mL of fermentation medium, and incubated at 28°C, 160 r / min Cultivate for 5 days as secondary seeds. Load 7.5 L of fermentation medium into a 10 L reactor, sterilize at 121 °C for 20 min, inoculate 15% (v / v) secondary seeds, and culture at 28 °C, 160 r / min for 5 days, 8000 r / min min, and centrifuged for 10 min to obtain the supernatant and mycelia of Poria cocos fermentation. The fermentation supernatant was sterilized at 115°C for 15 minutes; the mycelium was poured into a tissue grinder and crushed into a slurry, the slurry was added with 3 times the volume of water, leached in a water bath at 90°C for 3 hours, filtered, and the filter residue was leached again ...

Embodiment 2

[0043] Example 2: Preparation of black tea compound Poria cocos liquid-state fermentation mycelia health-care vinegar

[0044] (1) Raw material processing: crush Anhua Fuzhuan dark tea leaves or black tea fragments, tea powder, tea dregs and other leftovers from tea processing, and then pass through a 50-mesh sieve to obtain tea powder; grind quinoa into four to six petals Mix wheat and sorghum at a mass ratio of 1:1, add 5 times the volume of water at room temperature for 4 hours, add 0.2% high-temperature amylase when the temperature rises to 65°C, continue to heat up to 90-95°C for 40 minutes, and cool down to 30°C is the mixed saccharification liquid of quinoa and sorghum.

[0045] (2) Alcoholic fermentation: add black tea leaf powder with a mass volume ratio of 20% to the mixed saccharification liquid of quinoa and sorghum, mix well, add 30% of Daqu powder and 0.1% of yeast starter for mixed bacteria alcohol fermentation, before Open-top fermentation for two days, follow...

Embodiment 3

[0069] Example 3: Experiment on the hypoglycemic and blood lipid-lowering effects of black tea compound Poria cocos liquid-state fermentation mycelia health-care vinegar

[0070] Animal experiment: 30 healthy SD rats (150 ± 20) g were randomly divided into 10 normal control groups, 10 model groups, and 10 vinegar groups. The feeding temperature was 22 ± 1°C and the relative humidity was 55 ± 5%. For the first 6 weeks, the normal control group was fed with basic feed, the model group and the vinegar group were fed with high-sugar and high-fat feed, and the vinegar group was fed black tea compound Poria liquid fermentation mycelia health vinegar every day (see Example 2 for the preparation method). ), the intragastric dose was 5mL / kg body weight, and the model group and the normal control group were intragastrically administered the same amount of normal saline. At the 7th week, the model group and the vinegar group were induced by intraperitoneal injection of streptozotocin (ST...

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Abstract

The invention belongs to the technical field of vinegar production, and provides a black tea composite poria cocos liquid fermentation mycelia health-care vinegar and a preparation method thereof, wherein black tea leaves or dark tea tea fragments, tea powder, tea dregs are saccharified with quinoa and sorghum mixed with koji and yeast mixed bacteria for alcoholic fermentation; wine mash, Poria cocos hyphae and wolfberry fermentation broth, and enzymatically hydrolyzed jujube juice were mixed, and fine Acetobacter pasteurianus and lactic acid bacteria were added for aerobic acetic acid lactic acid fermentation; after the end, lactic acid bacteria were added to carry out Prepared by anaerobic secondary lactic acid fermentation. The invention optimizes the ratio of fermentation raw materials, substrates and strains; monitors the retention and accumulation of polyphenols active substances in the fermentation process, and the generation of polysaccharides and triterpenoids functional substances. In the product: no Volatile acid ≥ 2.0g / 100mL, polyphenol ≥ 300 mg / 100mL, flavonoid ≥ 300 mg / 100mL, polysaccharide ≥ 6 g / L, triterpene ≥ 100mg / L, lowering blood fat, lowering blood sugar, enhancing immunity and other effects.

Description

technical field [0001] The invention belongs to the technical field of preparation of health-care vinegar, and in particular relates to a health-care vinegar with black tea compound poria cocos liquid-state fermentation mycelium and a preparation method thereof. Background technique [0002] The brewing and use of grain vinegar has a long history in our country. For a long time, vinegar has been mainly used as a condiment. With the development of science and technology, fruit vinegar, compound vinegar, health vinegar, vinegar drink, etc. have been further developed. Tea vinegar is a new type of original ecological compound vinegar, which has the health benefits of both tea and vinegar, and has a good development prospect. [0003] The invention patent of application number CN200810121568.3 "tea vinegar and its brewing method" is to ferment tea leaves, white sugar and water with glucose-fermenting yeast to produce raw tea wine; the raw tea wine is inoculated with acetic acid...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04C12J1/08C12J1/00C12N1/20C12N1/18C12R1/25C12R1/865C12R1/645C12R1/02
CPCC12J1/04C12J1/08C12J1/00C12N1/20C12N1/18
Inventor 许女王愈陈旭峰王超敏贾瑞娟魏莎莎
Owner SHANXI AGRI UNIV
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