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Hypha and grain fermented vinegar with blood vessel softening and sterilizing effects and preparation method thereof

A technology for softening blood vessels and fermenting vinegar, which is applied in the field of vinegar processing to achieve the effects of improving anti-oxidation, delaying aging and enhancing immunity

Pending Publication Date: 2022-01-04
新乡市仙灵生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide mycelium and grain fermented vinegar with softening blood vessels and bactericidal effects and its preparation method, so as to solve the technical problem of adding Ganoderma lucidum mycelia to vinegar

Method used

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  • Hypha and grain fermented vinegar with blood vessel softening and sterilizing effects and preparation method thereof

Examples

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Embodiment 1

[0025] The invention provides a technical solution: mycelium and grain fermented vinegar with softening blood vessels and bactericidal effects and a preparation method thereof, comprising the following steps:

[0026] S101: raw material processing: select clean, mildew-free, full-grained wheat, wash it, dry it, and crush it together with bran into whole wheat flour, and crush ganoderma lucidum into powder for later use;

[0027] S102: Raw material liquefaction: The ratio of the treated whole wheat flour and water is 1:4 for pulping in the pulping tank, and 0.25% a-amylase (enzyme preparation 2000u / g) is added during pulping, and the pH value range is controlled to 6.0-6.5, the temperature is 85-90°C, and maintain for 1-2h, boil and cool down to 35°C-40°C to obtain liquefied mash for use;

[0028] S103: Mashing koji heat preservation and saccharification: Add flavor-increasing koji koji accounting for 3%-8% of the mass of whole wheat flour to the liquefied mash in S102, keep th...

Embodiment 2

[0039] The invention provides a technical solution: mycelium and grain fermented vinegar with softening blood vessels and bactericidal effects and a preparation method thereof, comprising the following steps:

[0040] S101: raw material processing: select clean, mildew-free, full-grained wheat, wash it, dry it, and crush it together with bran into whole wheat flour, and crush ganoderma lucidum into powder for later use;

[0041] S102: Raw material liquefaction: The ratio of the treated whole wheat flour and water is 1:4 for pulping in the pulping tank, and 0.25% a-amylase (enzyme preparation 2000u / g) is added during pulping, and the pH value range is controlled to 6.0-6.5, the temperature is 85-90°C, and maintain for 1-2h, boil and cool down to 35°C-40°C to obtain liquefied mash for use;

[0042] S103: Mashing koji heat preservation and saccharification: Add flavor-increasing koji koji accounting for 3%-8% of the mass of whole wheat flour to the liquefied mash in S102, keep th...

Embodiment 3

[0053] The invention provides a technical solution: mycelium and grain fermented vinegar with softening blood vessels and bactericidal effects and a preparation method thereof, comprising the following steps:

[0054] S101: raw material processing: select clean, mildew-free, full-grained wheat, wash it, dry it, and crush it together with bran into whole wheat flour, and crush ganoderma lucidum into powder for later use;

[0055] S102: Raw material liquefaction: The ratio of the treated whole wheat flour and water is 1:4 for pulping in the pulping tank, and 0.25% a-amylase (enzyme preparation 2000u / g) is added during pulping, and the pH value range is controlled to 6.0-6.5, the temperature is 85-90°C, and maintain for 1-2h, boil and cool down to 35°C-40°C to obtain liquefied mash for use;

[0056] S103: Mashing koji heat preservation and saccharification: Add flavor-increasing koji koji accounting for 3%-8% of the mass of whole wheat flour to the liquefied mash in S102, keep th...

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Abstract

The invention discloses hypha and grain fermented vinegar with blood vessel softening and sterilizing effects and a preparation method thereof. The preparation method comprises the following steps: S101, raw material treatment: selecting clean, mildew-free and plump wheat, cleaning and airing the wheat, crushing the wheat and bran into whole wheat flour, and crushing lucid ganoderma into powder for later use; and S102, raw material liquefaction: performing size mixing on the treated whole wheat flour and water according to a ratio of 1:4 in a size mixing pool, adding 0.25% of alpha-amylase (an enzyme preparation is 2000u / g) during size mixing, controlling the pH value range to be 6.0-6.5 and the temperature to be 85-90 DEG C, maintaining for 1-2 hours, boiling and cooling to 35-40 DEG C to obtain liquefied mash for later use. The ganoderma lucidum mycelium powder is added during fermentation of the table vinegar, so that the flavone content of the table vinegar can be remarkably increased, namely, the oxidation resistance of the table vinegar is improved, and the table vinegar has the remarkable effects of delaying senescence, whitening, relieving cough and asthma, tonifying qi, soothing the nerves, enhancing immunity, resisting bacteria and the like.

Description

technical field [0001] The invention relates to the technical field of vinegar processing, in particular to mycelium and grain fermented vinegar with softening blood vessel and bactericidal effects and a preparation method. Background technique [0002] Vinegar has been widely used as a condiment for thousands of years. During the long-term adaptation process, people have a clearer understanding of the health benefits of vinegar. Vinegar is rich in amino acids and various carbohydrates. , organic acids, ligustrazine, polyphenols, flavonoids, etc., are rich in nutrients. Vinegar has various physiological and pharmacological activities such as anti-fatigue, anti-oxidation, regulating blood acid-base balance, softening blood vessels, and preventing arteriosclerosis. and other effects more and more people's attention. [0003] Ganoderma lucidum mycelium contains amino acids, alkaloids, adenosine, organic germanium, flavonoids and other active ingredients. Studies have shown tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/00C12R1/865C12R1/02
CPCC12J1/04C12J1/00
Inventor 秦宜旺
Owner 新乡市仙灵生物科技有限公司
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