CN104172175B - A kind of auxiliary antilipemic health-care vinegar beans and preparation method thereof - Google Patents
A kind of auxiliary antilipemic health-care vinegar beans and preparation method thereof Download PDFInfo
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- 230000002402 anti-lipaemic effect Effects 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
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- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 3
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- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 description 2
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- 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
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
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- 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
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- 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
Landscapes
- 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 kind of auxiliary antilipemic health-care vinegar beans and preparation method thereof, with high quality soybean and the old vinegar of Fujian red colouring agent for food, also used as a Chinese medicine for raw material, successively through selecting materials, countercurrent liquid circulation immersion, drain, boiling, drying, packaging obtain finished product.The present invention makes full use of acid in soybean endogenous beta-glucosidase and the old vinegar of red colouring agent for food, also used as a Chinese medicine and beneficial microorganism synergy thereof, transforms by biology the health-care vinegar beans that the auxiliary antilipemics such as high activity soy bean isoflavone, reduced sugar, polypeptide, good protein, organic acid are rich in preparation.The vinegar beans mouthfeel that the present invention prepares is good, and wherein, isoflavone genin content improves 25 ~ 30 times, and (radical scavenging activity is high, IC in oxidation resistance enhancing
50value is 3.5 ~ 5.0mg/g).Results of animal shows, high dose group serum total cholesterol (TC) level at least reduces by 21.6%, triglycerides (TG) level at least reduces by 28.9%, and HDL (HDL) level at least raises 12.5% simultaneously, has anti-oxidant and auxiliary lipid-lowering function significantly.
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 come into vogue in recent years, are to select high quality soybean to soak for a long time through traditional zymotic, vinegar to form.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 relevant biological activity composition in glycosidase and vinegar in soybean, many relevant healthcare 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.
By the promotion of research and exploitation both at home and abroad, the R&D intensity of current domestic vinegar beans strengthens year by year, the preparation method that Chinese invention patent application (publication number 101961040A) discloses a kind of vinegar beans and the vinegar beans prepared by the method.Select sugar, starch and traditional vinegar to be raw material in vinegar beans preparation method disclosed in this patent, form through certain proportion compatibility, instead of select high quality soybean and the monascus vinegar with viable bacteria, this just causes place system biotransformation capacity not enough, and therefore developed product efficacy component content is limited.
Meanwhile, along with the lifting of people's living standard, the ratio shared by hypertension, people with hyperlipidemia increases year by year, if patient is not regulated and controled in time, probably develops into more serious cardiovascular and cerebrovascular disease over a period to come, and serious may injure life.For above-mentioned symptom, Most patients takes drug therapy more, although certain mitigation can be played, but drug therapy side effect is larger, for the people at some patients particularly ill initial stage, diet regulation and control cooperation is taken relevant health product for treating and is seemed particularly necessary, relevant healthcare product are in the market expensive and most of not 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 this product safety is effective through growing animal test.
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 physiological compositions, and wherein, isoflavone genin content improves 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 anti-oxidant and auxiliary lipid-lowering function significantly.
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 are in mass ratio after 1:3 ~ 1:6 mixing, and carry out the immersion of countercurrent liquid circulation seal, soak time is 30 ~ 40 d, regulating and controlling temperature stage by stage in immersion process;
3) drain, boiling: pull out immediately after having soaked and drain, 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%, thus extends the shelf-life of product;
5) pack: carry out exterior and interior packing with food grade packaging bag, obtain finished product.
Step 2) described in countercurrent liquid circulation immersion be the immersion vinegar beans liquid soaking gained being on last stage recycled and reused for next stage soybean, constantly circulate, the final obtained vinegar beans through repeatedly soaking.
In countercurrent liquid circulation immersion process, carry out the regulation and control of temperature stage by stage: the first half section time, temperature controls at 25 ~ 30 DEG C; Latter half, it is 30 ~ 35 DEG C that temperature controls.In vinegar beans preparation technology, adverse current soaking technology is the most key, its object is to reach by the imbibition of soybean the effect that in soybean and vinegar, Related Component biology transforms; 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 comparatively strong, and in soybean a kind of key enzyme---activity of beta-glucosidase is higher, thus improve the content of relevant biological activity composition in product.
Under this technique, decrease the loss of main nutrient composition in soybean, improve the utilization rate of vinegar beans liquid, for the lifting of vinegar beans and vinegar beans liquid biochemical functions provides possibility.And monascus vinegar is also carrying out liquid state fermentation in immersion process, liquid state fermentation optimum temperature is 30 DEG C, just condition is created for the reaction of related acid and enzyme in vinegar and soybean by temperature control, the glucosides class material be embodied in monascus vinegar in Lovastatin and soybean has carried out biological conversion respectively, form the higher Statins of biologically active and aglycon class material, in addition, due to acetobacter in vinegar, the bacteriums such as lactic acid bacteria and yeast, the synergy of the fungies such as monascus, a complexity is formed but stable microorganism species system in immersion system, product efficacy is highlighted more, such as acetic acid, the organic acids such as lactic acid are to the beneficial effect of enteric microorganism, the obvious health-care efficacy of product is increased.
Vacuum drying described in step 4), temperature is 60 ~ 70 DEG C, and dry terminal is dry basis moisture content 7.0 ~ 9.0%; Described frozen drying is the pre-freeze room pre-freeze of the fresh vinegar beans feeding-18 DEG C ~-25 DEG C by soaking gained, then goes to cryodesiccation chamber's freeze-drying; In cryodesiccation chamber, pre-freezing temperature is-35 ~-40 DEG C, sublimation temperature is 30 ~ 35 DEG C, resolution temperature is 38 ~ 45 DEG C; Hothouse vacuum is 30 Pa.
The auxiliary antilipemic health-care vinegar beans that a kind of preparation method as above obtains, 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, and the imbibition on the one hand by soybean reaches the effect that in soybean and vinegar, Related Component biology transforms; 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, i.e. beta-glucosidase)---activity of beta-glucosidase is higher, thus improves the content of relevant biological activity composition in product; This technique decreases the loss of main nutrient composition in soybean simultaneously, improves the utilization rate of vinegar beans liquid, for the lifting of vinegar beans and vinegar beans liquid biochemical functions provides possibility;
2) the boiling process of the present invention's employing, ANFs (ANF) in this product, as trypsin ihhibitor (TI), soybean agglutinin (SBA) and the antivitamin factor (AVF) etc. to be inactivated due to thermal instability removing, make the Physiology and biochemistry effect of this product more outstanding;
3) the vinegar beans mouthfeel for preparing of the present invention is good, and wherein, isoflavone genin content improves 25 ~ 30 times, and oxidation resistance strengthens that (radical scavenging activity is high, IC
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 anti-oxidant and auxiliary lipid-lowering function significantly.
Specific embodiment
The present invention's the following example further illustrates the present invention, 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, temperature control 25 DEG C, 15 ~ 30 d, temperature control 30 DEG C) carry out circulated in countercurrent sealing soak;
3) drain, boiling: after having soaked, pull out immediately and drain, 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) pack: carry out exterior and interior packing with food grade packaging bag, obtain finished product.
Carry out composition detection to gained finished product, 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 significantly can reduce serum total cholesterol (TC) level and reach 21.6%, reduces triglyceride (TG) level and reaches 28.9%, increase HDL (HDL) level simultaneously and reach 12.5%, have significantly anti-oxidant and auxiliary lipid-lowering function.
Test basis: function of health food 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, with physiological saline, sample preparation is become each dosage during experiment.
1.1.2 animal used as test and sense environmental conditions
Wistar rat is used in experiment, and male, healthy cleaning grade, body weight 150 ~ 200 g, provides by Medical University Of Fujian's Experimental Animal Center totally by 48.Sense environmental conditions, temperature range 20 ~ 25 DEG C, RH range 50 ~ 70%, rat adapts to one week at Animal House before the 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) measure 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 of human body recommended amounts times.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 to given the test agent
Under experimental situation, 5-10 d observed by rat feeding basal feed, and then afterbody gets blood, measures serum total cholesterol (TC), triglycerides (TG), HDL-C (HDL-C) level.According to serum total cholesterol (TC) level, be divided into 4 groups at random, often organize 12, the given the test agent of various dose is given while giving high lipid food, wherein, high fat control group (high lipid food+physiological saline), low dose group (high lipid food+test solution 1), middle dosage group (high lipid food+test solution 2), high dose group (high lipid food+test solution 3), if low, in, given the test agent solution 1 in high dose group, 2, the concentration of 3 is respectively 1.35, 2.7, 5.4 g/kgbw (are equivalent to 5 of human body recommended amounts respectively, 10, 20 times), gavage amount is 1.0mL/100gbw.Once a day, continuous 30 days, weigh once weekly, and adjust gavage amount according to this.Test and measure serum TC, TG, HDL-C content to taking a blood sample respectively when the 28th day, each group Rat Fast 16 h before blood sampling.The mensuration of serum TC, TG and HDL-C content all uses kit.
1.6 experimental data statistics
Spss19.0 and sigmaplot11.0 software is adopted to carry out data summarization and analysis.
2 experimental results
2.1 auxiliary antilipemic health-care vinegar beans are on the impact of rat body weight
Table 1 auxiliary antilipemic health-care vinegar beans are on the impact of rat body weight
From table 1, (0 d), and each group body weight does not have significant difference to before tested material for rat.To 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 auxiliary antilipemic health-care vinegar beans are on the impact of rat blood serum T-CHOL (TC) content
Table 2 auxiliary antilipemic health-care vinegar beans are on the impact of rat blood serum T-CHOL (TC) content
From table 2, before rat gives tested material (0 d), each experimental group serum total cholesterol (TC) content compare with high fat control group there was no significant difference (
p> 0.05).To the tested material regular period (7 d, 14 d, 21 d, 28 d) after, each period height fat control group with give tested material before compare, serum TC raises, difference have pole conspicuousness (
p< 0.01), show that high TC model is successfully established.Compare with high fat control group, all the other each dosage groups all significantly reduce (
p< 0.05), when 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 auxiliary antilipemic health-care vinegar beans are on the impact of rat blood serum triglycerides (TG) content
Table 3 auxiliary antilipemic health-care vinegar beans are on the impact of rat blood serum triglycerides (TG) content
From table 3, before rat gives tested material (0 d), each experimental group serum levels of triglyceride (TG) content compare with high fat control group there was no significant difference (
p> 0.05).To the tested material regular period (7 d, 14 d, 21 d, 28 d) after, each period height fat control group with give tested material before compare, serum TG raises, difference have pole conspicuousness (
p< 0.01), show that high TG model is successfully established.Compare with high fat control group, all the other each dosage groups all significantly reduce (
p< 0.05), when 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 auxiliary antilipemic health-care vinegar beans are on the impact of rat HDL (HDL-C) content
Table 4 auxiliary antilipemic health-care vinegar beans are on the impact of rat HDL (HDL-C) content
From table 4, before giving tested material (0 d), each experimental group HDL (HDL) content compare with high fat control group there was no significant difference (
p> 0.05).To the tested material regular period (7 d, 14 d, 21 d, 28 d) after, each period height fat control group with give tested material before compare, HDL (HDL) content raises, difference have pole conspicuousness (
p< 0.01), show that high HDL-C model is successfully established.Compare with high fat control group, all the other each dosage groups all significantly reduce (
p< 0.05), when testing to the 28th d, low dose group raises 6.40%.Middle dosage group raises 10.00%, and high dose group raises 12.50%.Explanation shows that these auxiliary antilipemic health-care vinegar beans have the effect of increase HDL (HDL) content.
According to " function of health food assessment process and the method for inspection " criterion (results of animal judges) to health-care food for assisting blood fat lowering, auxiliary lipid-lowering function result is judged: serum total cholesterol and the triglycerides binomial index positive in serum total cholesterol, triglycerides, HDL-C three Indexs measure, can judge that this given the test agent auxiliary lipid-lowering function results of animal is positive.
3. conclusion
In sum, the auxiliary antilipemic health-care vinegar beans of preparation obtained by embodiment 1 are adopted to have the effect reducing 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, temperature control 30 DEG C, 20 ~ 40 d, temperature control 35 DEG C) and carry out the immersion of countercurrent liquid circulation seal, soak time is 40 d;
3) drain, boiling: after having soaked, pull out immediately and drain, and with digester boiling 20 min;
4) dry: pre-freeze room pre-freeze vinegar beans being sent into-18 DEG C, then go to cryodesiccation chamber's freeze-drying; In cryodesiccation chamber, pre-freezing temperature is-35 DEG C, sublimation temperature is 30 DEG C, resolution temperature is 38 DEG C; Hothouse vacuum is 30 Pa;
5) pack: carry out exterior and interior packing with food grade packaging bag, obtain finished product.
Carry out composition detection to gained finished product, 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 significantly can reduce serum total cholesterol (TC) level 21.9%, and reduce triglyceride (TG) level and reach 29.0%, 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 done 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 (4)
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 are in mass ratio after 1:3 ~ 1:6 mixing, and carry out the immersion of countercurrent liquid circulation seal, soak time is 30 ~ 40 d, regulating and controlling temperature stage by stage in immersion process;
3) drain, boiling: pull out immediately after having soaked and drain, and with digester boiling 10 ~ 20 min;
4) dry: vacuum drying or frozen drying;
5) pack: carry out exterior and interior packing with food grade packaging bag, obtain finished product;
Step 2) described in countercurrent liquid circulation immersion be the immersion vinegar beans liquid soaking gained being on last stage recycled and reused for next stage soybean, constantly circulate, the final obtained vinegar beans through repeatedly soaking.
2. the preparation method of auxiliary antilipemic health-care vinegar beans according to claim 1, it is characterized in that: the regulation and control carrying out temperature in countercurrent liquid circulation immersion process stage by stage: first half section time, temperature controls at 25 ~ 30 DEG C; Latter half, it is 30 ~ 35 DEG C that temperature controls.
3. 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, and dry terminal is dry basis moisture content 7.0 ~ 9.0%; Described frozen drying is the pre-freeze room pre-freeze of the fresh vinegar beans feeding-18 DEG C ~-25 DEG C by soaking gained, then goes to cryodesiccation chamber's freeze-drying; In cryodesiccation chamber, pre-freezing temperature is-35 ~-40 DEG C, sublimation temperature is 30 ~ 35 DEG C, resolution temperature is 38 ~ 45 DEG C; Hothouse vacuum is 30 Pa.
4. the auxiliary antilipemic health-care vinegar beans that obtain of a preparation method as claimed in claim 1, it is characterized in that: isoflavone genin content is 300 ~ 400 μ g/g, content of reducing sugar is 2.5 ~ 3.0wt%, content of peptides is 2.0 ~ 3.5wt%, good protein content 30 ~ 35wt%, organic acid content is 3 ~ 4wt%, and activity of beta-glucosidase is 0.5 ~ 0.8 U/g.
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| CN106616367A (en) * | 2016-09-12 | 2017-05-10 | 福建农林大学 | Method for preparing blood-lipid-reducing vinegar beans through coupling of soybean endogenous enzyme bioconversion and acidolysis |
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