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Plant leaven with hot and fragrant smell of propylene sulfide and its preparation and use

A propylene sulfide spicy and plant fermentation technology, applied in the field of plant fermented products, can solve problems such as difficult fermentation

Inactive Publication Date: 2006-03-15
刘川汶
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the plants containing the pungent smell of propylene sulfide have extremely high bactericidal ability, it is difficult to effectively ferment them. The existing technology mainly uses endogenous enzymes to process new onions and / or garlic, thereby developing Seasoning sauce, such as application number 00814696.9, the Chinese patent titled "Onion and Garlic Biohydrolysis Production and Its Application as Natural Flavoring Agent", discloses a flavoring agent base material based on onion and garlic biohydrolysis production, the seasoning The seasoning base is prepared by controlled hydrolysis of onion or garlic or a mixture of the two with the addition of technical enzymes, and its purpose is to obtain a seasoning with a unique flavor

Method used

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  • Plant leaven with hot and fragrant smell of propylene sulfide and its preparation and use
  • Plant leaven with hot and fragrant smell of propylene sulfide and its preparation and use
  • Plant leaven with hot and fragrant smell of propylene sulfide and its preparation and use

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] a) Take 1000g of onion that has been screened, b) put it into the cleaning pool (cleaning agent, etc.) and rinse it with sterile water; crush the washed onion and squeeze the juice, and heat it to 15 degrees; OENOS yeast, fermented for 30 days.

[0022] disease name

[0023] Note: It is markedly effective if the visual acuity of presbyopia is improved by more than 0.1 degree, it is markedly effective if other symptoms are obviously improved, and the blood sugar level C / mmol is reduced by more than 2.

[0024] Effects on Quail Experimental Hyperlipidemia

[0025] 50 commercially available quails were selected, randomly divided into 5 groups, 10 in each group, and the experiment started after 2 days of habitual feeding. The normal control group was given common chick feed, and the modeling group and each administration group were given modeling feed (88.9% common chicken feed, 1% cholesterol, 0.1% methylthiouracil, 10% lard), and they were reared in separate cage...

Embodiment 2

[0029] a) Take 1000g of onion that has been screened, b) put it into a cleaning tank (cleaning agent, etc.) and rinse it with sterile water; crush the cleaned onion and squeeze the juice; c) add 100g of grape juice, d) 100g of sucrose, e) Prepare a mixed solution, f) heat the above mixed solution to 20 degrees; g) add 1 g of SAF-OENOS yeast, h) ferment 1 mg of Leuconostoc for 30 days. i) Clarifying, fine filtering, sterilizing, adjusting the concentration and content of the above fermentation broth, and bottling.

[0030] disease name

[0031] Note: Presbyopia visual acuity increased by more than 0.1 degree is markedly effective, and blood sugar level C / mmol decreased by more than 2 is markedly effective.

[0032] Effects on blood glucose levels in alloxan diabetic mice:

[0033] Take 80 male mice, the mice fasted for 12 hours, except the normal control group, the other mice were injected with alloxan aqueous solution at a dose of 80 mg / kg through the tail vein. Af...

Embodiment 3

[0037] a) Take 1000g of garlic that has been screened, b) put it into a cleaning pool (cleaning agent, etc.) and rinse it with sterile water; crush and squeeze the washed garlic; c) add 200g of kiwi fruit juice, d) 400g of sucrose, e) Prepare a mixed solution, f) heat the above mixed solution to 25 degrees; g) add 10 mg of Canadian LALVINR2 yeast, h) 100 mg of heterozygous fermentation bacteria for 20 days, i) filter; j) add 10 g of ginkgo leaves, k) post-fermentation 10 days. l) Clarifying, fine filtering, sterilizing, concentrating and drying the above fermented liquid, m) making oral liquid, soft capsule and microcapsule.

[0038] disease name

[0039] Note: The visual acuity of presbyopia is improved by more than 0.1 degrees, and the visual acuity of myopia is improved by more than 0.3 degrees.

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PUM

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Abstract

The present invention relates to one kind of plant leavening prepared by using plant with hot and fragrant smell of propylene sulfide, yeast and lactobacillus and through fermentation. The present invention also relates to the preparation process of the leavening and its application is treating presbyopia, cataract and other diseases, promoting blood circulation; improving the functions of sexual organs, kidney, cardiac and cerebral vascular system, digestive system, etc.; resisting oxidation, senility and fatigue; lowering blood fat, blood sugar and blood pressure; etc.

Description

(1) Technical field: [0001] The invention relates to a plant fermented product, especially fermentin containing propylene sulfide spicy aroma plants, and also relates to a preparation method and application of the fermentin. (two) background technology: [0002] Plants with pungent smell of propylene sulfide, such as onion, garlic, scallions, green onions, shallots, leeks, celery, other kinds of onions, garlic, etc., are rich in nutrients and have high medicinal and health value. According to records, onion not only contains diallyl disulfide and sulfur amino acid, which has the unique effect of lowering blood fat and anti-arteriosclerosis, but also contains protein, cellulose, calcium, phosphorus, iron, vitamins A, B, C, P And the trace element selenium, it not only has the effect of fitness and bodybuilding, selenium can also make the body produce glutathione, thereby reducing the incidence of cancer, playing the role of anti-cancer and anti-cancer, and onion contains phyt...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K36/8962A61P27/12A61P27/10A61P27/06A61P1/04A61P1/10A61P1/02A61P1/14A61P25/32A61P25/20A61P25/28A61P9/10A61P9/12A61P15/14A61P3/10A61P3/06A61P7/00A61P11/00A61P13/12A61P17/02A61P29/00
Inventor 李森青
Owner 刘川汶
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