Method for co-fermenting red date and coix seed vinegar with high gamma-aminobutyric acid content through combination of monascus, lactic acid bacteria and spore bacteria
A technology of aminobutyric acid red dates and lactic acid bacteria is applied in the field of co-fermentation of high γ-aminobutyric acid red dates and barley vinegar by Monascus combined with lactic acid bacteria and spore bacteria, and can solve the problems of lack of layering, long fermentation time, single fermentation raw materials, etc. Increase nutrition and health care function, lower blood pressure trypsin, inhibit trypsin effect
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Embodiment 1
[0038] Embodiment 1: the preparation of germinated barley
[0039] After selection and cleaning of raw barley raw materials, rinse with distilled water and drain. After cold shock treatment at 4°C for 12 hours, put them in a germination room with a temperature of 30°C-32°C and a relative humidity of 86% to germinate. The bud length is about 1mm. At the same time, it is dried at 50°C to constant weight, which is germinated barley.
[0040] The test results show that after germination treatment, the content of GABA in barley raw materials increases from 15-20mg / 100g to 50-60mg / 100g, which is nearly 3 times higher. Studies have reported that adversity stress conditions such as low temperature, hypoxia, high salinity, ultrasound, etc., will stimulate H in plants. + and Ca 2+ Increase, thereby activating GAD to promote GABA accumulation.
Embodiment 2
[0041] Example 2: A co-fermentation of high γ-aminobutyric acid jujube barley vinegar by Monascus combined with lactic acid bacteria and spores
[0042] (1) Raw material processing: Soak the germinated barley in water for 10 hours, drain it, pour it into a horizontal rice steamer to cook the mature barley rice, and steam it at 80°C for 1.5 hours. For sediment and impurities, add 8 times the weight of water, cook for 1-1.2 hours, crush and beat, add 0.2-0.4% (w / v) pectinase, and enzymolyze at 45°C for 2-3 hours to obtain red dates. juice.
[0043] (2) Saccharification and alcoholic fermentation: Steam rice with germinated barley: barley bran: jujube juice: L-sodium glutamate: saccharification alcohol starter: water mass ratio of 100: 30: 100: 2.5: 20: 400 for mixed saccharification Alcoholic fermentation, the fermentation temperature is 30 ℃ ~ 32 ℃, after 8 ~ 9 days of fermentation, when the alcohol content in the mash is around 13% (v / v), the temperature of the fermented mash...
Embodiment 3
[0077] Example 3: High γ-aminobutyric acid jujube barley vinegar lowers cholesterol, protects liver, and has antioxidant functions
[0078] After adapting to the experimental environment for 1 week, male SD rats were randomly divided into a normal group, a high-fat model group, and a high-γ-aminobutyric acid jujube barley vinegar, with 10 rats in each group. The normal group was given basic feed; the high-fat model group and high-γ-aminobutyric acid jujube barley vinegar were given high-fat feed. High γ-aminobutyric acid jujube barley vinegar (see Example 2 for the preparation method) was administered intragastrically every day, and the intragastric administration dose was 5 mL / kg body weight; Measure normal saline. Free intake of food and water, animal room temperature (22 ± 2) ℃, humidity (56 ± 5)%. After feeding for 40 days, the rats were anesthetized by chloral hydrate, blood was collected by heart puncture, and the contents of TC, HDL-C, LDL-C and TG in serum and the ox...
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