CN104172175A - Healthcare vinegar bean for assisting blood fat reduction and preparation method thereof - Google Patents
Healthcare vinegar bean for assisting blood fat reduction and preparation method thereof Download PDFInfo
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 60
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
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- 230000009467 reduction Effects 0.000 title abstract description 9
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
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- 239000002504 physiological saline solution Substances 0.000 description 2
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- 102000005744 Glycoside Hydrolases Human genes 0.000 description 1
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- 229940121710 HMGCoA reductase inhibitor Drugs 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- PCZOHLXUXFIOCF-UHFFFAOYSA-N Monacolin X Natural products C12C(OC(=O)C(C)CC)CC(C)C=C2C=CC(C)C1CCC1CC(O)CC(=O)O1 PCZOHLXUXFIOCF-UHFFFAOYSA-N 0.000 description 1
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- 210000002969 egg yolk Anatomy 0.000 description 1
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- 239000002471 hydroxymethylglutaryl coenzyme A reductase inhibitor Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- PCZOHLXUXFIOCF-BXMDZJJMSA-N lovastatin Chemical compound C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)[C@@H](C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 PCZOHLXUXFIOCF-BXMDZJJMSA-N 0.000 description 1
- 229960004844 lovastatin Drugs 0.000 description 1
- QLJODMDSTUBWDW-UHFFFAOYSA-N lovastatin hydroxy acid Natural products C1=CC(C)C(CCC(O)CC(O)CC(O)=O)C2C(OC(=O)C(C)CC)CC(C)C=C21 QLJODMDSTUBWDW-UHFFFAOYSA-N 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
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- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- DKVBOUDTNWVDEP-NJCHZNEYSA-N teicoplanin aglycone Chemical class N([C@H](C(N[C@@H](C1=CC(O)=CC(O)=C1C=1C(O)=CC=C2C=1)C(O)=O)=O)[C@H](O)C1=CC=C(C(=C1)Cl)OC=1C=C3C=C(C=1O)OC1=CC=C(C=C1Cl)C[C@H](C(=O)N1)NC([C@H](N)C=4C=C(O5)C(O)=CC=4)=O)C(=O)[C@@H]2NC(=O)[C@@H]3NC(=O)[C@@H]1C1=CC5=CC(O)=C1 DKVBOUDTNWVDEP-NJCHZNEYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a healthcare vinegar bean for assisting blood fat reduction and a preparation method thereof. The finished product of the vinegar bean is prepared from high-quality soybeans and Fujian old red rice vinegar through material selection, circular soaking in countercurrent liquid, draining, cooking, drying and packaging. The healthcare vinegar bean for assisting blood fat reduction, which is rich in high-activity soy isoflavone aglycone, reducing sugar, polypeptide, high-quality protein and organic acid, etc., is prepared through bioconversion on the basis of a synergistic effect of soybean endogenous beta-glucosidase and acid in the old red rice vinegar as well as beneficial microorganisms thereof. The prepared vinegar bean disclosed by the invention is good in taste, wherein the content of the soy isoflavone aglycone is improved by 25-30 times and the antioxidant capacity is enhanced (the free radical scavenging capacity is high and IC50 value is 3.5-5.0mg/g). Results of animal experiments show that the level of serum total cholesterol (TC) of a high-dosage group is reduced by at least 21.6%, the level of triglyceride (TG) is reduced by at least 28.9% and the level of high-density lipoprotein (HDL) is increased by at least 12.5%; the vinegar bean has obvious antioxidant and blood fat reduction assisting functions.
Description
Technical field
The invention belongs to the preparation field of health food, be specifically related to a kind of auxiliary antilipemic health-care vinegar beans and preparation method thereof.
Background technology
Vinegar beans are a kind of health foods that came into vogue in recent years, are to select high quality soybean to form through traditional zymotic, the long-time immersion of vinegar.Vinegar beans are direct-edible, also can cook various dish.In the last few years, along with the lasting discovery of domestic and international vinegar beans health-care efficacy, especially the further investigation of associated biomolecule active component in glycosidase and vinegar in soybean, many relevant health products are developed, and confirm through animal function test, its anti-oxidant and effect for reducing blood fat significantly improves, and vinegar beans sweep the country already in Japan.
Be subject to the promotion of research both at home and abroad and exploitation, the R&D intensity of current domestic vinegar beans strengthens year by year, the vinegar beans that Chinese invention patent application (publication number 101961040A) discloses a kind of preparation method of vinegar beans and prepared by the method.In the disclosed vinegar beans of this patent preparation method, be that to select sugar, starch and traditional vinegar be raw material, form through certain proportion compatibility, instead of select high quality soybean and the monascus vinegar with viable bacteria, this just causes place system bio-transformation scarce capacity, and the product efficacy component content therefore developed is limited.
Meanwhile, along with the lifting of people's living standard, hypertension, the shared ratio of people with hyperlipidemia increase year by year, if patient does not does not regulate and control in time, probably develop into over a period to come more serious cardiovascular and cerebrovascular disease, and serious may injure life.For above-mentioned symptom, Most patients is taked medicine treatment more, although can play certain mitigation, but medicine treatment side effect is larger, for the particularly people at ill initial stage of some patients, diet regulation and control cooperation is taken relevant health product for treating and is seemed particularly necessary, relevant health products are in the market expensive and most ofly do not pass through long-term animal experiment, and the health products price developed by the perfect adaptation of monascus vinegar and soybean in this patent is relatively low and prove that through long-term animal experiment this product safety is effective.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, a kind of auxiliary antilipemic health-care vinegar beans and preparation method thereof are provided.The vinegar beans mouthfeel that the present invention prepares is good, is rich in high activity physiology composition, and wherein, isoflavone genin content has improved 25 ~ 30 times, and (radical scavenging activity is high, IC in oxidation resistance enhancing
50value is 3.5 ~ 5.0 mg/g).And results of animal shows, it possesses significant anti-oxidant and auxiliary lipid-lowering function.
In order to realize the object of the invention, adopt following technical scheme:
A preparation method for auxiliary antilipemic health-care vinegar beans, comprises the following steps:
1) select materials: select vacuum packaging, without going mouldy, the old vinegar of Yongchun, Fujian red colouring agent for food, also used as a Chinese medicine of uniform high quality soybean and ageing in 3 ~ 5 years;
2) countercurrent liquid circulation immersion: soybean and monascus vinegar 1:3 in mass ratio ~ 1:6 carries out the immersion of countercurrent liquid circulation seal after mixing, and soak time is 30 ~ 40 d, regulating and controlling temperature stage by stage in immersion process;
3) drain, boiling: after having soaked, pull out and drain immediately, and with digester boiling 10 ~ 20 min;
4) dry: vacuum drying or frozen drying; Cryodesiccated object is the moisture in product to be reduced to 5% ~ 10%, thereby extends the shelf-life of product;
5) packaging: carry out exterior and interior packing with food grade packaging bag, obtain finished product.
Step 2) described countercurrent liquid circulation immersion is the immersion that the vinegar beans liquid that soaks on last stage gained is recycled and reused for to next stage soybean, constantly circulation, finally makes the vinegar beans that soak through repeatedly.
In countercurrent liquid circulation immersion process, carry out stage by stage the regulation and control of temperature: the first half section time, temperature is controlled at 25 ~ 30 DEG C; Time second half section, temperature control is 30 ~ 35 DEG C.In vinegar beans preparation technology, adverse current soaking technology is the most key, and its object is to reach by the imbibition of soybean the effect of Related Component bio-transformation in soybean and vinegar; Carry out red colouring agent for food, also used as a Chinese medicine liquid state fermentation according to this technique, under this technique, in monascus vinegar, the synergy of acid and relevant enzyme is stronger, and in soybean a kind of key enzyme---activity of beta-glucosidase is higher, thereby improve the content of associated biomolecule active component in product.
Under this technique, reduce the loss of main nutrient composition in soybean, improved the utilization rate of vinegar beans liquid, for the lifting of vinegar beans and vinegar beans liquid biochemical functions provides possibility.And in immersion process, monascus vinegar is also carrying out liquid state fermentation, liquid state fermentation optimum temperature is 30 DEG C, just create condition for the reaction of related acid and enzyme in vinegar and soybean by temperature control, be embodied in the glucosides class material in Lovastatin and soybean in monascus vinegar and carried out respectively bio-transformation, form higher Statins and the aglycon class material of biologically active, in addition, due to acetobacter in vinegar, the bacteriums such as lactic acid bacteria and yeast, the synergy of the fungies such as monascus, in immersion system, form a complexity but stable microorganism species system, product efficacy is highlighted more, for example acetic acid, the beneficial effect of the organic acids such as lactic acid to enteric microorganism, the obvious health-care efficacy of product is increased.
Vacuum drying described in step 4), temperature is 60 ~ 70 DEG C, dry terminal is dry basis moisture content 7.0 ~ 9.0%; Described frozen drying is that the fresh vinegar beans that soak gained are sent into the pre-freeze chamber pre-freeze of-18 DEG C ~-25 DEG C, then goes to cryodesiccation chamber's freeze-drying; In cryodesiccation chamber, pre-freeze temperature is that-35 ~-40 DEG C, sublimation temperature are that 30 ~ 35 DEG C, resolution temperature are 38 ~ 45 DEG C; Hothouse vacuum is 30 Pa.
The auxiliary antilipemic health-care vinegar beans that a kind of preparation method as above makes, isoflavone genin content is 300 ~ 400 μ g/g, content of reducing sugar is 2.5 ~ 3.0 wt%, content of peptides is 2.0 ~ 3.5 wt%, good protein content 30 ~ 35 wt%, organic acid content is 3 ~ 4 wt%, and activity of beta-glucosidase is 0.5 ~ 0.8 U/g.
Described vinegar beans, prove through isolated test, compare with control group, and this product oxidation resistance improves, wherein DPPH(1,1-diphenyl-2-trinitrophenyl-hydrazine) free radical half clearance rate (IC
50) be reduced to 3.5 ~ 5.0 mg/g, there is significant antioxidation; Prove through animal function test, under the disposition of high dose, compare with control group, this product can at least reduce serum total cholesterol content and triglyceride level is respectively 21.6% and 28.9%, hdl level at least raises 12.5%, has the function of remarkable reducing blood lipid.
beneficial effect of the present invention is:
1) the present invention adopts countercurrent liquid circulation immersion technique soaking soybean with traditional monascus vinegar, can reach by the imbibition of soybean on the one hand the effect of Related Component bio-transformation in soybean and vinegar; Under this technique, in monascus vinegar, the synergy of acid and relevant enzyme is stronger on the other hand, and a kind of key enzyme in soybean (activates and utilizes endogenous enzyme in soybean, be beta-glucosidase)---activity of beta-glucosidase is higher, thereby improves the content of associated biomolecule active component in product; This technique has reduced the loss of main nutrient composition in soybean simultaneously, has improved the utilization rate of vinegar beans liquid, for the lifting of vinegar beans and vinegar beans liquid biochemical functions provides possibility;
2) the boiling processing that the present invention adopts, ANFs (ANF) in this product, remove because thermal instability is inactivated as trypsin ihhibitor (TI), soybean agglutinin (SBA) and the antivitamin factor (AVF) etc., make the Physiology and biochemistry effect of this product more outstanding;
3) the vinegar beans mouthfeel that the present invention prepares is good, and wherein, isoflavone genin content has improved 25 ~ 30 times, and (radical scavenging activity is high, IC in oxidation resistance enhancing
50value is 3.5 ~ 5.0 mg/g).Results of animal shows, under the disposition of high dose, serum total cholesterol (TC) level at least reduces by 21.6%, triglycerides (TG) level at least reduces by 28.9%, HDL (HDL) level at least raises 12.5% simultaneously, has significant anti-oxidant and auxiliary lipid-lowering function.
Specific embodiment
The present invention further illustrates the present invention with the following example, but protection scope of the present invention is not limited to the following example.
embodiment 1
A preparation method for auxiliary antilipemic health-care vinegar beans, comprises the following steps:
1) select materials: select vacuum packaging, without going mouldy, the old vinegar of Yongchun, Fujian red colouring agent for food, also used as a Chinese medicine of uniform high quality soybean and ageing in 3 years;
2) countercurrent liquid circulation immersion: soybean and monascus vinegar mix with mass ratio 1:3, and press gradient increased temperature (0 ~ 15 d, 25 DEG C of temperature controls, 15 ~ 30 d, 30 DEG C of temperature controls) and carry out circulated in countercurrent sealing immersion;
3) drain, boiling: after having soaked, pull out and drain immediately, and with digester boiling 10 min;
4) dry: temperature is 60 DEG C, and dry terminal is dry basis moisture content 7.0 ~ 9.0%;
5) packaging: carry out exterior and interior packing with food grade packaging bag, obtain finished product.
Gained finished product is carried out to composition detection, and result is:
Isoflavone genin content is 300 μ g/g, and content of reducing sugar is 2.5 wt%, and content of peptides is 2.0 wt%, and good protein content is 30 wt%, and organic acid content is 3 wt%, and activity of beta-glucosidase is 0.5 U/g.
This vinegar beans product oxidation resistance improves, DPPH(1,1-diphenyl-2-trinitrophenyl-hydrazine) free radical half clearance rate (IC
50) drop to 5.0 mg/g, there is remarkable oxidation resistant effect.
This vinegar beans product can significantly reduce serum total cholesterol (TC) level and reach 21.6%, reduces triglyceride (TG) level and reaches 28.9%, increases HDL (HDL) level simultaneously and reaches 12.5%, has significantly anti-oxidant and auxiliary lipid-lowering function.
Test basis: function of health food is learned assessment process and the method for inspection
zoopery:
1. experiment material and method
1.1 experimental subjects
1.1.1 sample treatment
Test sample is the product dilution of variable concentrations, when experiment, with physiological saline, sample preparation is become to each dosage.
1.1.2 animal used as test and sense environmental conditions
Wistar rat is used in experiment, male, healthy clean level, and body weight 150 ~ 200 g,, provide by Medical University Of Fujian's Experimental Animal Center totally by 48.Sense environmental conditions, 20 ~ 25 DEG C of temperature ranges, relative humidity scope 50 ~ 70%, rat adapts to one week at Animal House before test.
1.2 instruments and reagent
1.2.1 instrument
Centrifuge
1.2.2 reagent
Cholesterol, cholate, serum total cholesterol (TC), triglycerides (TG), HDL (HDL-C) are measured kit.Kit all builds up Bioengineering Research Institute purchased from Nanjing.
1.3 high lipid food formulas
78.8% basal feed, 1% cholesterol, 10% yolk powder, 10% lard, 0.2% cholate.
1.4 dosage groupings and given the test agent give the time
Three dosage groups and a high fat control group are established in experiment, are respectively three dosage groups with 5,10,20 times of human body recommended amounts.Preventative given the test agent time and the therapeutic of giving is 30 d to the given the test agent time.
1.5 experimental procedure
Hyperlipoidemia method-preventative given the test agent of giving
Under experimental situation, rat feeding basal feed is observed 5-10 d, and then afterbody is got blood, measures serum total cholesterol (TC), triglycerides (TG), HDL-C (HDL-C) level.According to serum total cholesterol (TC) level, be divided at random 4 groups, every group 12, in giving high lipid food, give the given the test agent of various dose, wherein, high fat control group (high lipid food+physiological saline), low dose group (high lipid food+tested solution 1), middle dosage group (high lipid food+tested solution 2), high dose group (high lipid food+tested solution 3), if low, in, given the test agent solution 1 in high dose group, 2, 3 concentration is respectively 1.35, 2.7, 5.4 g/kgbw (are equivalent to respectively 5 of human body recommended amounts, 10, 20 times), gavage amount is 1.0mL/100gbw.Once a day, continuous 30 days, weigh once weekly, and adjust according to this gavage amount.While testing to the 28th day, take a blood sample respectively and measure serum TC, TG, HDL-C content, each rat fasting 16 h that organize before blood sampling.The mensuration of serum TC, TG and HDL-C content is all used kit.
1.6 experimental data statistics
Adopting spss19.0 and sigmaplot11.0 software to carry out data gathers and analysis.
2 experimental results
2.1 impacts of auxiliary antilipemic health-care vinegar beans on rat body weight
The impact of table 1 auxiliary antilipemic health-care vinegar beans on rat body weight
From table 1, (0 d), and respectively organizing body weight does not have significant difference before to tested material for rat.Give the tested material regular period (7 d, 14 d, 21 d, 28 d) after, compared with high fat control group, all the other respectively organize body weight all do not occur significant difference (
p> 0.05).Show that these auxiliary antilipemic health-care vinegar beans do not have harmful effect to rat growthing development.
2.2 impacts of auxiliary antilipemic health-care vinegar beans on rat blood serum T-CHOL (TC) content
The impact of table 2 auxiliary antilipemic health-care vinegar beans on rat blood serum T-CHOL (TC) content
From table 2, rat give before tested material (0 d), each experimental group serum total cholesterol (TC) content and high fat control group relatively there was no significant difference (
p> 0.05).Give the tested material regular period (7 d, 14 d, 21 d, 28 d) after, each period high fat control group with give before tested material relatively, serum TC raises, difference have utmost point conspicuousness (
p< 0.01), show that high TC model is successfully established.With the comparison of high fat control group, all significantly reductions of all the other each dosage groups (
p< 0.05), while testing to the 28th d, low dose group declines 16.20%.Middle dosage group declines 18.44%, and high dose group declines 21.60%.Show that these auxiliary antilipemic health-care vinegar beans have the effect of reduction serum total cholesterol (TC) content.
2.3 impacts of auxiliary antilipemic health-care vinegar beans on rat blood serum triglycerides (TG) content
The impact of table 3 auxiliary antilipemic health-care vinegar beans on rat blood serum triglycerides (TG) content
From table 3, rat give before tested material (0 d), each experimental group serum levels of triglyceride (TG) content and high fat control group relatively there was no significant difference (
p> 0.05).Give the tested material regular period (7 d, 14 d, 21 d, 28 d) after, each period high fat control group with give before tested material relatively, serum TG raises, difference have utmost point conspicuousness (
p< 0.01), show that high TG model is successfully established.With the comparison of high fat control group, all significantly reductions of all the other each dosage groups (
p< 0.05), while testing to the 28th d, low dose group declines 12.32%.Middle dosage group declines 23.91%, and high dose group declines 28.90%.Show that these auxiliary antilipemic health-care vinegar beans have the effect of reduction serum levels of triglyceride (TG) content.
2.4 impacts of auxiliary antilipemic health-care vinegar beans on rat HDL (HDL-C) content
The impact of table 4 auxiliary antilipemic health-care vinegar beans on rat HDL (HDL-C) content
From table 4, give before tested material (0 d), each experimental group HDL (HDL) content and high fat control group relatively there was no significant difference (
p> 0.05).Give the tested material regular period (7 d, 14 d, 21 d, 28 d) after, each period high fat control group with give before tested material relatively, HDL (HDL) content raises, difference have utmost point conspicuousness (
p< 0.01), show that high HDL-C model is successfully established.With the comparison of high fat control group, all significantly reductions of all the other each dosage groups (
p< 0.05), while testing to the 28th d, low dose group raises 6.40%.Middle dosage group raises 10.00%, and high dose group raises 12.50%.Illustrate and show that these auxiliary antilipemic health-care vinegar beans have the effect of increase HDL (HDL) content.
Criterion (results of animal judgement) according to " function of health food is learned assessment process and the method for inspection " to health-care food for assisting blood fat lowering is judged auxiliary lipid-lowering function result: serum total cholesterol and the triglycerides binomial index positive in serum total cholesterol, triglycerides, three indexs of HDL-C detect, can judge this given the test agent auxiliary lipid-lowering function results of animal positive.
3. conclusion
In sum, adopt the prepared auxiliary antilipemic health-care vinegar of Preparation Example 1 beans to there is the effect that reduces blood fat.
embodiment 2
A preparation method for auxiliary antilipemic health-care vinegar beans, comprises the following steps:
1) select materials: select vacuum packaging, without going mouldy, the old vinegar of Yongchun, Fujian red colouring agent for food, also used as a Chinese medicine of uniform high quality soybean and ageing in 5 years;
2) countercurrent liquid circulation immersion: soybean and monascus vinegar mix with mass ratio 1:6, and press gradient increased temperature (0 ~ 20 d, 30 DEG C of temperature controls, 20 ~ 40 d, 35 DEG C of temperature controls) and carry out the immersion of countercurrent liquid circulation seal, and soak time is 40 d;
3) drain, boiling: after having soaked, pull out and drain immediately, and with digester boiling 20 min;
4) dry: vinegar beans to be sent into the pre-freeze chamber pre-freeze of-18 DEG C, then gone to cryodesiccation chamber's freeze-drying; In cryodesiccation chamber pre-freeze temperature for-35 DEG C, sublimation temperature be that 30 DEG C, resolution temperature are 38 DEG C; Hothouse vacuum is 30 Pa;
5) packaging: carry out exterior and interior packing with food grade packaging bag, obtain finished product.
Gained finished product is carried out to composition detection, and result is: isoflavone genin content is 400 μ g/g, and content of reducing sugar is 3.0 wt%, content of peptides is 3.5 wt%, good protein content 35 wt%, organic acid content is 4 wt%, activity of beta-glucosidase 0.8 U/g.
This vinegar beans product oxidation resistance improves, DPPH(1,1-diphenyl-2-trinitrophenyl-hydrazine) free radical half clearance rate (IC
50) drop to 3.5 mg/g, there is remarkable oxidation resistant effect.
This vinegar beans product can significantly reduce serum total cholesterol (TC) level 21.9%, reduces triglyceride (TG) level and reaches 29.0%, and HDL (HDL) level raises 12.7% simultaneously, has significantly anti-oxidant and auxiliary lipid-lowering function.
Test basis is with embodiment 1.
The foregoing is only preferred embodiment of the present invention, all equalizations of doing according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (5)
1. a preparation method for auxiliary antilipemic health-care vinegar beans, is characterized in that: comprise the following steps:
1) select materials: select vacuum packaging, without going mouldy, the old vinegar of Yongchun, Fujian red colouring agent for food, also used as a Chinese medicine of uniform high quality soybean and 3-5 ageing;
2) countercurrent liquid circulation immersion: soybean and monascus vinegar 1:3 in mass ratio ~ 1:6 carries out the immersion of countercurrent liquid circulation seal after mixing, and soak time is 30 ~ 40 d, regulating and controlling temperature stage by stage in immersion process;
3) drain, boiling: after having soaked, pull out and drain immediately, and with digester boiling 10 ~ 20 min;
4) dry: vacuum drying or frozen drying;
5) packaging: carry out exterior and interior packing with food grade packaging bag, obtain finished product.
2. the preparation method of auxiliary antilipemic health-care vinegar beans according to claim 1, it is characterized in that: step 2) described countercurrent liquid circulation immersion is the immersion that the vinegar beans liquid that soaks on last stage gained is recycled and reused for to next stage soybean, constantly circulation, finally makes the vinegar beans that soak through repeatedly.
3. the preparation method of auxiliary antilipemic health-care vinegar beans according to claim 1, is characterized in that: in countercurrent liquid circulation immersion process, carry out stage by stage the regulation and control of temperature: the first half section time, temperature is controlled at 25 ~ 30 DEG C; Time second half section, temperature control is 30 ~ 35 DEG C.
4. the preparation method of auxiliary antilipemic health-care vinegar beans according to claim 1, is characterized in that: the vacuum drying described in step 4), and temperature is 60 ~ 70 DEG C, dry terminal is dry basis moisture content 7.0 ~ 9.0%; Described frozen drying is that the fresh vinegar beans that soak gained are sent into the pre-freeze chamber pre-freeze of-18 DEG C ~-25 DEG C, then goes to cryodesiccation chamber's freeze-drying; In cryodesiccation chamber, pre-freeze temperature is that-35 ~-40 DEG C, sublimation temperature are that 30 ~ 35 DEG C, resolution temperature are 38 ~ 45 DEG C; Hothouse vacuum is 30 Pa.
5. the auxiliary antilipemic health-care vinegar beans that preparation method as claimed in claim 1 makes, it is characterized in that: isoflavone genin content is 300 ~ 400 μ g/g, content of reducing sugar is 2.5 ~ 3.0 wt%, content of peptides is 2.0 ~ 3.5 wt%, good protein content 30 ~ 35 wt%, organic acid content is 3 ~ 4 wt%, and activity of beta-glucosidase is 0.5 ~ 0.8 U/g.
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