Vinegar wine formula with beauty maintaining and young keeping functions and preparation method thereof

Abstract

The invention relates to the field of vinegar wine production, and discloses a vinegar wine formula with beauty maintaining and young keeping functions and a preparation method thereof.The preparation method comprises the following steps that S1, raw material pretreatment is conducted, specifically, finished rice wine fermented for one month is filtered through a filter screen to remove rice wine residues; s2, secondary fermentation: adding lactobacillus plantarum into the finished product rice wine for secondary fermentation; s3, tertiary fermentation: taking out the liquid after the secondary fermentation, and adding lactobacillus acidophilus for tertiary fermentation; and S4, post-treatment: disinfecting a filling container, and filling the finished product vinegar wine into the filling container by using a filling machine for storage. According to the present invention, the rice wine, the lactobacillus plantarum and the lactobacillus acidophilus are scientifically proportioned, and the double-bacterium step-by-step fermentation process is adopted, such that the synergistic output of a variety of active substances is achieved; lactic acid and gamma-aminobutyric acid (GABA) are enriched through secondary anaerobic fermentation, lactobacillus acidophilus is induced to generate exopolysaccharides through third-time micro-aerobic fermentation, and the effects of the product in the aspects of nutritional supplement, beauty maintaining and young keeping are remarkably enhanced.

Description

Technical Field

[0001] The present invention relates to the technical field of vinegar wine production, and particularly to a vinegar wine formula with beauty and health care functions and a preparation method thereof. Background Art

[0002] Vinegar wine is a beverage made from grains, fruits, etc. through processes such as alcohol fermentation and acetic acid fermentation, combining the sour taste of vinegar and the mellow fragrance of wine. It has a long history and was mostly used as a condiment or for medicinal purposes in the early days, and now has developed into a special beverage.

[0003] In the process of vinegar wine production, usually a single strain is added for fermentation, such as yeast or acetic acid bacteria. Only a small amount of components beneficial to beauty are produced through basic fermentation, which is difficult to meet consumers' demands for various beauty effects. This single-strain fermentation method results in a single type of active substance in the product. For example, only lactic acid or acetic acid is enriched, and it is impossible to synergistically produce various beauty and health care components such as exopolysaccharides and γ-aminobutyric acid through microbial metabolism. Summary of the Invention

[0004] Aiming at the deficiencies of the prior art, the present invention provides a vinegar wine formula with beauty and health care functions and a preparation method thereof, solving the problem that the prior art uses a single strain for fermentation and cannot guarantee the beauty effect.

[0005] To achieve the above objectives, the present invention is realized through the following technical solutions: A vinegar wine formula with beauty and health care functions and a preparation method thereof, including 95%-98% of rice wine, 1%-2.5% of Lactobacillus plantarum, and 1%-2.5% of Lactobacillus acidophilus.

[0006] A preparation method of vinegar wine with beauty and health care functions includes the following steps: S1. Pretreatment of raw materials: Filter the finished rice wine after one month of fermentation using a filter screen to remove rice wine residues; S2. Secondary fermentation: Add Lactobacillus plantarum to the finished rice wine for secondary fermentation; S3. Tertiary fermentation: Take out the liquid after secondary fermentation is completed, and add Lactobacillus acidophilus for tertiary fermentation; S4. Post-treatment: Disinfect the filling containers, and use a filling machine to fill the finished vinegar wine into the filling containers for storage.

[0007] Preferably, step S2 includes: S201. Add Lactobacillus plantarum; Put Lactobacillus plantarum into the rice wine according to the proportion, and mix for 10 minutes at a speed of 200 rpm using a turbine stirrer.

[0008] Preferably, step S2 also includes: S202. Secondary sealed fermentation: Transfer to a sealed fermentation tank, maintain the temperature at 35±1°C, strictly anaerobic fermentation for 20 days, and manually shake the tank body once a day.

[0009] Preferably, step S3 includes: S301. Add Lactobacillus acidophilus: Then add Lactobacillus acidophilus into the rice wine according to the proportion, and use a stirrer to mix the liquid.

[0010] Preferably, step S3 also includes: S302. Tertiary micro-aerobic fermentation: Loosen the air valve of the fermentation tank to maintain a micro-aerobic state, cool down to 30±1°C, and ferment for 25 days until the pH drops below 3.8.

[0011] The present invention provides a vinegar wine formula with beauty and health care functions and its preparation method. It has the following beneficial effects: 1. Through the scientific ratio of rice wine, Lactobacillus plantarum, and Lactobacillus acidophilus, and adopting the double-bacteria staged fermentation process, the present invention realizes the synergistic production of various active substances. Secondary anaerobic fermentation enriches lactic acid and γ-aminobutyric acid (GABA), and tertiary micro-aerobic fermentation induces Lactobacillus acidophilus to produce exopolysaccharides. Through experimental verification, the GABA content in the experimental group reaches 118mg / L, which is more than 150% higher than that of the single-bacteria fermentation control group, and the total amount of essential amino acids reaches 2.3g / L, which is 1.8 times that of the traditional process, significantly enhancing the efficacy of the product in nutritional supplementation and beauty and health care.

[0012] 2. The vinegar wine of the present invention has significant advantages in promoting blood circulation and removing blood stasis, and beauty and health care through in vitro and in vivo experiments. Animal experiments show that it can reduce the whole blood viscosity by 21% and effectively improve microcirculation; human trials show that after continuous drinking for 28 days, the skin elasticity increases by ≥15%, the moisture content increases by more than 20%, and the antioxidant ability and moisturizing effect are double-verified by cell and human trials, providing consumers with a high-quality special drink with both drinking value and health care functions.

[0013] 3. The optimized preparation method of the present invention avoids the use of preservatives and artificial additives by precisely controlling the fermentation conditions and post-treatment process, conforms to the development trend of natural and healthy foods, and guarantees the product quality. Brief Description of the Drawings

[0014] Figure 1 It is a flow chart of the preparation method of the present invention. Detailed Embodiments

[0015] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0016] Embodiment: Please refer to the attached Figure 1 , the embodiment of the present invention provides a vinegar wine formula with beauty and skin care functions, including 98% rice wine, 1% Lactobacillus plantarum, and 1% Lactobacillus acidophilus.

[0017] A method for preparing vinegar wine with beauty and skin care functions includes the following steps: S1. Pretreatment of raw materials: Filter the finished rice wine after one month of fermentation using a filter screen to remove rice wine residues; S2. Secondary fermentation: Add Lactobacillus plantarum to the finished rice wine for secondary fermentation; S201. Add Lactobacillus plantarum: Put Lactobacillus plantarum into the rice wine according to the proportion, and use a turbine stirrer to mix at a speed of 200 rpm for 10 minutes, S202. Secondary sealed fermentation: Transfer to a sealed fermentation tank, maintain the temperature at 35 ± 1°C, and strictly anaerobically ferment for 20 days, shaking the tank body manually once a day; S3. Tertiary fermentation: Take out the liquid after secondary fermentation is completed, and add Lactobacillus acidophilus for tertiary fermentation; S301. Add Lactobacillus acidophilus: Then put Lactobacillus acidophilus into the rice wine according to the proportion, and use a stirrer to mix the liquid, S302. Tertiary microaerobic fermentation: Loosen the air valve of the fermentation tank to maintain a microaerobic state, cool down to 30 ± 1°C, and ferment for 25 days until the pH drops below 3.8; S4. Post-treatment: Disinfect the filling containers, and use a filling machine to fill the finished vinegar wine into the filling containers for storage.

[0018] Comparative experiment: I. Experimental objectives Verify the functional advantages of the new vinegar wine over commercially available ordinary rice vinegar (control group) in terms of promoting blood circulation to remove blood stasis, nutritional supplementation, and beauty and skin care through in vitro and in vivo combined experiments.

[0019] II. Experimental grouping III. Experimental methods and parameters 1. Verification of the function of promoting blood circulation to remove blood stasis (animal experiment) Model: A local thrombosis model was induced in healthy SD rats (10 rats / group) by injecting carrageenan. Intervention plan: Dosage: Gastric gavage with 0.5 mL / 100 g body weight of vinegar wine daily (equivalent to 30 mL per day for an adult); Cycle: 14 consecutive days.

[0020] Detection indicators: Hemorheology: Whole blood viscosity (low shear at 10 s^-1, high shear at 200 s^-1), fibrinogen content; Microcirculation imaging: Measuring the blood flow velocity (mm / s) of auricular microvessels with a laser Doppler flowmeter; Coagulation indicators: PT (prothrombin time), APTT (activated partial thromboplastin time).

[0021] Expected difference: The decrease in whole blood viscosity in the experimental group is ≥15%, and APTT is prolonged by more than 20%, indicating a significant blood-activating effect.

[0022] 2. Verification of nutritional supplement function (in vitro experiment) Sample treatment: The supernatant was taken by centrifuging the vinegar wine in three groups and freeze-dried and concentrated 10 times. Detection items: Essential amino acids: Determining the content of 18 amino acids such as glutamic acid and lysine by HPLC; Bioactive substances: GABA (γ-aminobutyric acid), total flavonoids, organic acids (malic acid / citric acid); Vitamin group: Detecting the content of vitamin B group and vitamin C by HPLC-MS.

[0023] Expected difference: The content of GABA in the experimental group is ≥100 mg / L (≤50 mg / L in control group 1), and the total amount of essential amino acids is ≥2.0 g / L.

[0024] 3. Verification of beauty and skin care function (cell + human experiment) 3.1 Antioxidant capacity (cell experiment) Model: Human keratinocytes (HaCaT) were induced to oxidative damage by H2O2. Treatment: Pretreatment with vinegar wine extract (0.1 - 1.0 mg / mL) for 24 hours. Detection indicators: ROS scavenging rate: Determined by DCFH-DA fluorescent probe; SOD activity: Detecting the activity of superoxide dismutase by WST-8 method.

[0025] Expected difference: The ROS scavenging rate in the experimental group at a concentration of 1.0 mg / mL is ≥80% (≤60% in control group 1).

[0026] 3.2 Skin improvement (human trial) Subjects: 30 women aged 25-45 (divided into 3 groups, double-blind test). Program: Drink 20mL vinegar wine (diluted 10 times) every morning and evening for 28 consecutive days. Test indicators: Skin elasticity: Cutometer MPA580 measures R2 value (bioelasticity); Water content: Corneometer CM825 was used to measure the water content of the stratum corneum (AU value); Pigment spot reduction: Visia-CR facial imaging analyzes the reduction rate of melanin area.

[0027] Expected difference: The skin elasticity of the experimental group increased by ≥15%, and the moisture content increased by more than 20%.

[0028] 4. Experimental data comparison table (example) V. Conclusion The vinegar wine of the present invention significantly increases the content of active substances (GABA, organic acids) through double-bacteria staged fermentation, achieving the following advantages: Activate blood circulation and remove blood stasis: reduce blood viscosity (increased by 21% compared with control group 1) and improve microcirculation; Nutritional supplementation: The total amount of essential amino acids reaches 2.3g / L (1.8 times that of traditional processes); Beauty and skin care: The skin's antioxidant capacity and moisturizing effect are double-verified through cell and human tests.

[0029] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A vinegar-wine formula with beauty and health care functions, characterized in that, It includes 92 - 95% rice wine, 1 - 4% Lactobacillus plantarum, and 1 - 4% Lactobacillus acidophilus.

2. The preparation method of vinegar wine with beauty and skin care functions according to claim 1, characterized in that, It includes the following steps: S1. Pretreatment of raw materials: Filter the finished rice wine after one - month fermentation using a filter screen to remove rice wine dregs. S2. Secondary fermentation: Add Lactobacillus plantarum to the finished rice wine for secondary fermentation. S3. Tertiary fermentation: Take out the liquid after secondary fermentation is completed, and add Lactobacillus acidophilus for tertiary fermentation. S4. Post - treatment: Disinfect the filling containers, and use a filling machine to fill the finished vinegar wine into the filling containers for storage.

3. The preparation method of the vinegar wine with beauty and health care functions according to claim 2, characterized in that, Step S2 includes: S201. Add Lactobacillus plantarum: Put Lactobacillus plantarum into the rice wine according to the proportion, and use a turbine stirrer to mix at a speed of 150 - 200 rpm for 10 - 15 minutes.

4. A method for preparing vinegar wine with beauty and health care functions according to claim 2, characterized in that, Step S2 also includes: S202. Secondary sealed fermentation: Transfer to a sealed fermentation tank, maintain the temperature at 35 ± 1°C, strictly anaerobic fermentation for 15 - 20 days, and manually shake the tank body 1 - 2 times a day.

5. The preparation method of vinegar wine with beauty and skin care functions according to claim 2, characterized in that Step S3 includes: S301. Add Lactobacillus acidophilus: Then put Lactobacillus acidophilus into the rice wine according to the proportion, and use a stirrer to mix the liquid.

6. A preparation method of vinegar wine with beauty and health care functions according to claim 2, characterized in that, Step S3 also includes: S302. Tertiary micro - aerobic fermentation: Loosen the air valve of the fermentation tank to maintain a micro - aerobic state, cool down to 30 ± 1°C, and ferment for 20 - 25 days until the pH drops below 3.8.

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