Gynostemma pentaphyllum ultrafine powder composite strain fermented functional vinegar with medicinal and edible properties and preparation method thereof

By using the Gynostemma pentaphyllum ultrafine powder compound microbial fermentation technology, the problems of long fermentation time and monotonous flavor of Gynostemma pentaphyllum vinegar have been solved, resulting in a significant improvement in functional components and enhanced health benefits of the product. The medicinal and edible functional vinegar fermented with Gynostemma pentaphyllum ultrafine powder compound microbial strain has effects such as lowering blood lipids and enhancing immunity.

CN122168391APending Publication Date: 2026-06-09SHANXI FUYUAN CHANGLAO MATURE VINEGAR CO LTD
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Patent Information

Application Number
CN202610202712.4
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-02-12
Publication Date
2026-06-09

AI Technical Summary

Technical Problem

The existing technology for preparing Gynostemma pentaphyllum vinegar has the following technical problems: Specifically, the fermentation process in the existing technology for preparing Gynostemma pentaphyllum vinegar is lengthy, and the specific problems remain unresolved. Furthermore, the long fermentation time results in a lack of complex flavor profiles, and the stability and microbial enrichment of the main functional active ingredients of Gynostemma pentaphyllum, such as saponins and polysaccharides, during fermentation have not been optimized, leading to suboptimal health benefits of the product.

Method used

The fermentation technology of Gynostemma pentaphyllum ultrafine powder compound strain involves ultrafine pulverization of Gynostemma pentaphyllum raw materials, screening and optimizing fermentation strains, and combining alcoholic fermentation and acetic acid lactic acid fermentation processes to prepare Gynostemma pentaphyllum ultrafine powder compound strain fermented medicinal and edible functional vinegar. This includes semi-continuous liquid deep acetic acid lactic acid fermentation using Saccharomyces cerevisiae CGMCC 15729 and compound microbial agents, and monitoring the retention and stability of saponins, flavonoids, and polysaccharides during the fermentation process.

Benefits of technology

Significant improvements have been made in the functional components of fermented vinegar. The product is rich in saponins, flavonoids, polysaccharides, etc., and has the effects of lowering blood lipids and enhancing immunity. The fermentation process is highly controllable, with rich flavor and improved safety and quality control.

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Abstract

The present application belongs to the technical field of vinegar brewing, and provides a gynostemma pentaphyllum ultrafine powder composite strain fermented medicine-food homologous functional vinegar and a preparation method thereof. Gynostemma pentaphyllum ultrafine powder, red jujube enzymatic hydrolysate and tartary buckwheat saccharified liquid are mixed in proportion, high-alcohol and high-aroma brewing yeast CGMCC 15729 is used for alcohol fermentation, and composite microbial agents (Lactobacillus plantarum CGMCC 34901, Pediococcus pentosaceus CGMCC 16912, Bacillus amyloliquefaciens CGMCC 15732 and Bacillus coagulans CGMCC 1.10823) are used for semi-continuous liquid deep vinegar acid lactic acid fermentation to obtain the vinegar. The present application monitors the retention, accumulation and stability of saponins, flavones and polysaccharide active substances in the fermentation process of gynostemma pentaphyllum ultrafine powder. The final product has the following properties: non-volatile acid ≥1.0 g / 100 mL, saponins ≥15 mg / mL, flavones ≥300 mg / 100 mL, polysaccharides ≥25 g / L, and has the effects of lowering blood lipids and enhancing immunity.
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Citation Information

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