CN104804973A - Fructus schisandrae chinensis vinegar for preventing alcoholic liver damage and preparation method thereof - Google Patents
Fructus schisandrae chinensis vinegar for preventing alcoholic liver damage and preparation method thereof Download PDFInfo
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Aiming at the requirements of the modern society and the deficiency of similar products on the existing market, the invention provides health vinegar for preventing alcoholic liver damage and a preparation method thereof. Fructus schisandrae chinensis with the hepatoprotective effect is adopted as a main raw material, and is prepared into vinegar fructus schisandrae chinensis by adopting a high-pressure vinegar steaming method, then, glutinous rice with the effects of tonifying the middle, benefiting qi, strengthening spleen and nourishing stomach is added into the prepared vinegar fructus schisandrae chinensis, and the glutinous rice and the vinegar fructus schisandrae chinensis are subjected to pre-processing, mixing, alcoholic fermentation, acetic fermentation, vinegar spraying, ageing, sterilization and other processes, so that the health vinegar is obtained. Detection on the health vinegar shows that the health vinegar contains fructus schisandrae chinensis lignans ingredients with the hepatoprotective effect, and a pharmacology experiment proves that the health vinegar has better health care effect of preventing the alcoholic liver damage; the finished product of the health vinegar is puce or reddish brown in color, is lustrous, has composite aroma of fructus schisandrae chinensis and vinegar, is moderate in sour and sweet degree of mouth-feel, mellow and tasty, and can be used for cooking or can be eaten with other foods, so that the health vinegar has wide market prospect.
Description
Technical field
The invention belongs to a kind of field of health care food, shizandra berry vinegar being specifically related to a kind of preventing alcoholic liver injury and preparation method thereof.
Background technology
Alcoholic liver disease (ALD) is because of the hepatic diseases caused by long-term heavy drinking.The early stage of ALD generally shows as fatty liver, and then can develop into alcoholic hepatitis, alcoholic fibrosis, finally forms alcoholic cirrhosis even liver cancer.The pathogenesis of ALD is very complicated, may with alcohol and meta-bolites thereof to the toxic action of liver, oxidative stress, immune-mediated and cytokine, apoptosis, intracellular toxin, genetic polymorphism, relevant with the many factors such as the additive effect of virus.
In recent years, the change of the dietary structure caused along with the quickening of lifestyle change and rhythm of life, the intake of people to alcohol gets more and more, and the sickness rate of alcoholic liver disease shows the trend increased severely every day.In China, because the incidence of alcoholic liver disease that long-term alcohol causes also is increasing sharply, becoming the second largest hepatopathy being only second to viral hepatitis.Research finds, in heavy drinker, 90% ~ 100% has fatty liver to a certain degree, and 10% ~ 35% can develop into alcoholic hepatitis, and 10% ~ 20% will develop into liver cirrhosis.
Shizandra berry is the dry mature fruit of magnoliaceae schisandra Schisandra chinensis (Turcz.) Baill., effect of tool supplementing QI for promoting the production of body fluid, invigorating the liver and kidney, clinical conventional raw shizandra berry, steamed FRUCTUS SCHISANDRAE with vinegar treatment liver class illness.2010 editions " Chinese Pharmacopoeia " records with shizandra berry is that the liver-protecting preparation that raw material is made has 12, as liver-protecting tablet, compound benefit liver sheet etc., is all widely used in clinical treatment liver class disease.The Bifendate Tablet developed with Wuweizisu C intermediate and dripping pill are the common drug that treatment viral hepatitis and drug induced hepatic injury cause transaminase to raise.Said medicine all obtains remarkable clinical efficacy.Lignanoids compounds in shizandra berry mainly with 1,2,3,4-biphenyl 1,3 cyclooctadiene for parent nucleus, be the primary pharmacological activity composition of shizandra berry treatment liver class disease.
Vinegar is the traditional acid condiment of China, and main component is acetic acid, and in addition containing amino acid, sugar, lipid material, sour, sweet, fresh, salty coordination is agreeable to the taste, have improve a poor appetite, help digest, the effect such as bactericidal antiphlogistic, vessel softening.At present, with shizandra berry, glutinous rice for raw material, the health vinegar be made through fermentation have not been reported and launch at home.Schisandra chinensis health-care vinegar provided by the invention, no matter use of still going with rice or bread is cooked in effect, all has the health-care effect of certain preventing alcoholic liver injury, has wide market outlook.
Summary of the invention
For the disappearance of modern society's demand and existing market analogous products, the object of the present invention is to provide a kind of health vinegar and preparation technology thereof of preventing alcoholic liver injury.
The shizandra berry vinegar of preventing alcoholic liver injury provided by the invention, is prepared as follows:
(1) only make: get schisandra chinensis medicinal material, dis-medicinal part such as removing carpopodium and residual stem etc., obtains clean shizandra berry;
(2) concoct to obtain steamed FRUCTUS SCHISANDRAE with vinegar: the auxiliary material rice vinegar getting schisandra chinensis medicinal material weight 20 %, add in the clean schisandra chinensis medicinal material of step (1) gained and mix thoroughly, be placed in encloses container, be decompressed to 0.04 ~ 0.08 MPa, keep 0.5 ~ 1 h, then recover normal pressure, vexed profit is exhausted to rice vinegar by medicinal material; Be placed in high pressure steaming the medicinal hebrs equipment by moistening the medicinal material made, design temperature is 100-120 DEG C, under 0.14 ~ 0.16 MPa, continues to steam 1 ~ 2 h, obtains steamed FRUCTUS SCHISANDRAE with vinegar;
(3) steamed FRUCTUS SCHISANDRAE with vinegar hydrolyzate preparation: get polygalacturonase that the work of step (2) gained steamed FRUCTUS SCHISANDRAE with vinegar weight 0.2% enzyme is 30,000 U/g, cellulase that 0.05% enzyme work is 100,000 U/g adds in steamed FRUCTUS SCHISANDRAE with vinegar, add the water of steamed FRUCTUS SCHISANDRAE with vinegar 5 times of weight, be heated to 40-60 DEG C, united hydrolysis 2-4 h, obtains steamed FRUCTUS SCHISANDRAE with vinegar hydrolyzate;
(4) glutinous rice pre-treatment: it is clean to get glutinous rice drip washing, soaks, is dipped to glutinous rice hand and pinches namely broken, removes filter dry and puts into steam cooker and carry out boiling, add the thermostable α-amylase that 0.1 % enzyme work is 20,000 U/g in during boiling.Add the water of glutinous rice 4 times of weight after cooking, to be cooled after less than 40 DEG C, add the saccharifying enzyme that 0.25 % enzyme work is 100,000 U/g, mix thoroughly, 55-60 DEG C of insulation 40 min, take out and are cooled to less than 40 DEG C, obtain glutinous rice fermentation base;
(5) mix: the base that step (3) gained steamed FRUCTUS SCHISANDRAE with vinegar hydrolyzate and step (4) gained glutinous rice fermented mixes with volume ratio 1:5-20, stirs, obtains mixed fermentation base;
(6) zymamsis: the active dry yeast adding 0.3-0.5 % in step (5) gained mixed fermentation base, activate 30 min through 35-38 DEG C of warm water, stir, leavening temperature controls as 20-25 DEG C, obtained distiller's wort, stops zymamsis when being 7-8 ° to distiller's wort alcoholic strength;
(7) acetic fermentation: the wheat bran, the rice husk that add weight 48-55 % in step (6) gained distiller's wort, mixes composite solid state, obtained vinegar unstrained spirits; In described vinegar unstrained spirits, add the acetic bacteria of weight 0.4-0.6 %, temperature control 30-35 DEG C, fermentation 15-20 days, in fermenting process, every day fully stirs 1-2 time, obtained ripe vinegar unstrained spirits; By isolated for the sealing of the vinegar unstrained spirits of fermenting-ripening air, last 30-45 days at normal temperatures;
(8) drench vinegar: ripe for step (7) gained vinegar unstrained spirits is soaked 24 h, and the mass ratio of amount of water and described vinegar unstrained spirits is 4:1, drench lower raw vinegar after filtering, obtained raw vinegar;
(9) ageing: raw vinegar boiling sterilization step (8) obtained, is placed in ageing tank and seals ageing and be no less than 90 days, make mature vinegar by the vinegar liquid after sterilizing;
(10) sterilization: gained mature vinegar in filtration step (9), and 125 ~ 135 DEG C of instantaneous sterilizings 4 ~ 6 seconds, obtain schisandra chinensis health-care vinegar.
(11) check, preserve: whether canned qualified, preserve under normal temperature if check.
As a further improvement on the present invention, the design temperature in high pressure steaming the medicinal hebrs equipment described in step (2) is 110 DEG C; Described in step (3), Heating temperature is 50 DEG C, and the described united hydrolysis time is 3 h.
Shizandra berry vinegar provided by the present invention, containing schisandrin 5 ~ 50 mg in every 100 ml shizandra berry vinegar, containing Wuweizichun B 1 ~ 10 mg.
Compared with prior art, the invention has the advantages that: the raw material that (1) the present invention adopts is the steamed FRUCTUS SCHISANDRAE with vinegar after high pressure vinegar steams.Shizandra berry is magnoliaceae schisandra
schisandra chinensis (Turcz.)baill. dry mature fruit, has the effects such as kidney calming, and raw product are longer than and are astringeed the lung to stop cough, and can strengthen the effect of liver protecting after vinegar system; (2) the present invention adopts steamed FRUCTUS SCHISANDRAE with vinegar to be equipped with the glutinous rice of invigorating the spleen and replenishing QI, strengthening spleen and nourishing stomach, adopt solid state fermentation, be made through pre-treatment, mixing, zymamsis, acetic fermentation, ageing, pouring vinegar, sterilization, the technique such as canned, farthest remain the biological activity of steamed FRUCTUS SCHISANDRAE with vinegar, make the shizandra berry vinegar with preventing alcoholic liver injury.After testing, the schisandra lignan component schisandrin containing tool hepatoprotective effect in the present invention and Wuweizichun B; (3) the present invention confirms through pharmacological evaluation, has good health-care effect to preventing alcoholic liver injury; (4) finished product color and luster Vandyke brown of the present invention or reddish-brown, glossy, has the compound fragrance of shizandra berry and vinegar, sweet mouthfeel is moderate, sweet-smelling is tasty and refreshing, can be used as the cooking or use of going with rice or bread, in the epoch nowadays more focusing on healthy living, there is wide market outlook and social benefit.
Embodiment
Below in conjunction with embodiment, be described in further detail the present invention, wherein part preparation condition is only the explanation as typical case, is not limitation of the invention.
embodiment 1a shizandra berry vinegar for preventing alcoholic liver injury, its preparation process is as follows:
(1) only make: get schisandra chinensis medicinal material, dis-medicinal part such as removing carpopodium and residual stem etc., obtains clean shizandra berry;
(2) concoct to obtain steamed FRUCTUS SCHISANDRAE with vinegar: the auxiliary material rice vinegar getting schisandra chinensis medicinal material weight 20 %, add in the clean schisandra chinensis medicinal material of step (1) gained and mix thoroughly, be placed in encloses container, be decompressed to 0.04 ~ 0.08 MPa, keep 0.5 ~ 1 h, then recover normal pressure, vexed profit is exhausted to rice vinegar by medicinal material; Be placed in high pressure steaming the medicinal hebrs equipment by moistening the medicinal material made, design temperature is 100-120 DEG C, under 0.14 ~ 0.16 MPa, continues to steam 1 ~ 2 h, obtains steamed FRUCTUS SCHISANDRAE with vinegar;
(3) steamed FRUCTUS SCHISANDRAE with vinegar hydrolyzate preparation: get polygalacturonase that the work of step (2) gained steamed FRUCTUS SCHISANDRAE with vinegar weight 0.2% enzyme is 30,000 U/g, cellulase that 0.05% enzyme work is 100,000 U/g adds in steamed FRUCTUS SCHISANDRAE with vinegar, add the water of steamed FRUCTUS SCHISANDRAE with vinegar 5 times of weight, be heated to 40-60 DEG C, united hydrolysis 2-4 h, obtains steamed FRUCTUS SCHISANDRAE with vinegar hydrolyzate;
(4) glutinous rice pre-treatment: it is clean to get glutinous rice drip washing, soaks, is dipped to glutinous rice hand and pinches namely broken, removes filter dry and puts into steam cooker and carry out boiling, add the thermostable α-amylase that 0.1 % enzyme work is 20,000 U/g in during boiling.Add the water of glutinous rice 4 times of weight after cooking, to be cooled after less than 40 DEG C, add the saccharifying enzyme that 0.25 % enzyme work is 100,000 U/g, mix thoroughly, 55-60 DEG C of insulation 40 min, take out and are cooled to less than 40 DEG C, obtain glutinous rice fermentation base;
(5) mix: the base that step (3) gained steamed FRUCTUS SCHISANDRAE with vinegar hydrolyzate and step (4) gained glutinous rice fermented mixes with volume ratio 1:5-20, stirs, obtains mixed fermentation base;
(6) zymamsis: the active dry yeast adding 0.3-0.5 % in step (5) gained mixed fermentation base, activate 30 min through 35-38 DEG C of warm water, stir, leavening temperature controls as 20-25 DEG C, obtained distiller's wort, stops zymamsis when being 7-8 ° to distiller's wort alcoholic strength;
(7) acetic fermentation: the wheat bran, the rice husk that add weight 48-55 % in step (6) gained distiller's wort, mixes composite solid state, obtained vinegar unstrained spirits; In described vinegar unstrained spirits, add the acetic bacteria of weight 0.4-0.6 %, temperature control 30-35 DEG C, fermentation 15-20 days, in fermenting process, every day fully stirs 1-2 time, obtained ripe vinegar unstrained spirits; By isolated for the sealing of the vinegar unstrained spirits of fermenting-ripening air, last 30-45 days at normal temperatures;
(8) drench vinegar: ripe for step (7) gained vinegar unstrained spirits is soaked 24 h, and the mass ratio of amount of water and described vinegar unstrained spirits is 4:1, drench lower raw vinegar after filtering, obtained raw vinegar;
(9) ageing: raw vinegar boiling sterilization step (8) obtained, is placed in ageing tank and seals ageing and be no less than 90 days, make mature vinegar by the vinegar liquid after sterilizing;
(10) sterilization: gained mature vinegar in filtration step (9), and 125 ~ 135 DEG C of instantaneous sterilizings 4 ~ 6 seconds, obtain schisandra chinensis health-care vinegar.
(11) check, preserve: whether canned qualified, preserve under normal temperature if check.
embodiment 2as different from Example 1, the base that steamed FRUCTUS SCHISANDRAE with vinegar hydrolyzate and glutinous rice fermented in step (5) mixes with 1:10 ratio.
embodiment 3as different from Example 1, the base that steamed FRUCTUS SCHISANDRAE with vinegar hydrolyzate and glutinous rice fermented in step (5) mixes with 1:20 ratio.
embodiment 4with embodiment 1 ~ 3 unlike, the design temperature in high pressure steaming the medicinal hebrs equipment described in step (2) is 110 DEG C; Described in step (3), Heating temperature is 50 DEG C, and the described united hydrolysis time is 3 h.
Detect in embodiment 1 ~ 4 schisandrin, the schizrol content prepared in gained shizandra berry vinegar
In shizandra berry, principle active component has lignanoid, organic acid, volatile oil, polysaccharide etc.Modern pharmacological research shows, the schisandra lignan component being representative with schisandrin, Wuweizichun B is pharmacodynamics composition of paramount importance in shizandra berry, has reduction gpt (SGPT), strengthens liver detoxification function, induces hepatomicrosome drug metabolizing enzyme P-450, to effects such as active oxygen radical damages.
1. materials and methods
1.1. instrument and reagent: Agilent 1100 type high performance liquid chromatograph, join quaternary gradient pump, online de-aerator, automatic sampler, column oven, UV detector, ChemStation workstation Controlling System, KQ-500E type medical supersonic cleanser (Kunshan ultrasonic instrument company limited), electronic balance (Mettler Toledo AG285).Schisandrin (lot number: 110857-200709), Wuweizichun B (lot number: 110543-200708), purchased from Nat'l Pharmaceutical & Biological Products Control Institute.Methyl alcohol, acetonitrile are as chromatographically pure, and water is purified water.
1.2. sample: be prepared into shizandra berry vinegar according to above-described embodiment 1,2,3.
1.3. the preparation of reference substance solution: precision takes schisandrin respectively, Wuweizichun B reference substance is appropriate, with dissolve with methanol, is mixed with single reference substance storing solution.The each single reference substance storing solution of accurate absorption is appropriate, is mixed with the mixing reference substance storing solution containing schisandrin 250.0 μ g/ml, Wuweizichun B 194.4 μ g/ml, for subsequent use.
1.4. chromatographic condition: chromatographic column: Kromasil 100-5C18(250 mm × 4.6 mm, 5 μm); Moving phase is acetonitrile-water (53:47); Determined wavelength: 217 nm; Flow velocity: 1.0 ml/min; Column temperature: 30 DEG C; Sample size is 10 μ l.
2. measurement result
Table 1 shizandra berry vinegar assay (n=3)
| Sample name | Schisandrin (mg/ml) | Wuweizichun B (mg/ml) |
| Embodiment 1 | 0.33 | 0.07 |
| Embodiment 2 | 0.15 | 0.05 |
| Embodiment 3 | 0.08 | 0.02 |
Schisandrin, Wuweizichun B mainly in shizandra berry protect the liver effective constituent, for guaranteeing health-care effect of the present invention, improve its technology content and the market competitiveness, determine in every 100 ml shizandra berry vinegar containing schisandrin 5 ~ 50 mg, Wuweizichun B 1 ~ 10 mg.
embodiment 5shizandra berry vinegar is to the pharmacological evaluation of alcoholic liver injury mouse
1 materials and methods
1.1. key instrument and reagent: full-automatic microplate reader (Thermo company of the U.S.); Cholesterol (CHOL), bilirubin (TBIL) and low density lipoprotein cholesterol (LDL) biochemical reagents box (Bioengineering Research Institute is built up in Nanjing); 30% ethanol (distilled water preparation).
1.2. sample: prepare the present invention according to above-described embodiment 1, obtains shizandra berry vinegar.
1.3. laboratory animal and grouping: cleaning grade ICR mouse 36, body weight (20 ± 2) g, purchased from Shanghai Jie Sijie laboratory animal company limited, laboratory animal production licence number: SCXK(Shanghai) 2013-0006, animal is divided into blank group, model control group, sample sets 3 groups at random by body weight, often organizes 12.
1.4. tested material dosage: sample sets gives shizandra berry vinegar, blank group gives distilled water, and model control group gives 30% ethanol.Animal presses 10ml/kg gastric infusion every day, every day 1 time, continuous 30d.
1.5. experimental technique: every day, gavage gave given the test agent, solvent control group and model control group give pure water.Change according to body weight weekly adjusts given the test agent dosage.Model group and sample sets in experiment terminate first 14 day every day gavage give 30% ethanol, mouse stomach amount 10ml/kg.After sample gavage, interval 4 more than h gives ethanol again.Experiment terminates front fasting 4h, and after the Nembutal sodium solution anesthesia of abdominal injection 60mg/kg, aorta abdominalis is taken a blood sample, and detects Serum Indexes CHOL, TBIL and LDL.
1.6. experimental data statistical method: data acquisition variance analysis, but first need carry out homogeneity test of variance by the program of variance analysis.Variance is neat, calculates F value, F value <F0.05, no significant difference between each group mean; F value >F0.05, adds up with the comparative approach between two of mean between multiple experimental group and a control group.Suitable variable transitions is carried out to the data of abnormal or heterogeneity of variance, after meeting normal state or variance and requiring together, adds up by the data after conversion; If do not reach normal state or the neat object of variance after variable transitions yet, use rank test instead and add up.
2 experimental results and data statistic analysis
At the end of experiment, the change of serum C HOL of ethanol model control group mice, TBIL and LDL content are all higher than solvent control group, and statistical analysis difference has statistical significance (P<0.05), illustrates that model is set up.The change of serum C HOL of experimental group, TBIL and LDL content are all lower than ethanol model control group, and difference has statistical significance (P<0.05) (see table 2).
Table 2 the present invention on the impact of Serum Indexes CHOL, TBIL and LDL (n=12,
± s)
| Grouping | CHOL（mmol·L -1） | TBIL（mmol·L -1） | LDL（mmol·L -1） |
| Blank group | 3.22±0.20* | 0.35±0.02* | 2.02±0.18** |
| Model group | 3.68±0.32 | 0.62±0.08 | 2.74±0.35 |
| Experimental group | 3.35±0.33* | 0.44±0.11* | 2.28±0.32** |
Note: compare * P<0.05 with model group, * * P<0.01
After the repeated multiple times Excess free enthalpy ethanol of body, ethanol is by induction CYP450 2E1, cause the series reaction such as oxidative stress, lipid peroxidation, the disorder of metabolism/nutrition and the change of structure of mitochondria and function, cause hepatocellular function damage, and then cause content of triglyceride in hepatic tissue to build up, cholesterol biosynthesis is strengthened, and causes the change of corresponding apolipoprotein content.This research shows: prepare the present invention according to above-described embodiment 1, and gained shizandra berry vinegar significantly can reduce the content of CHOL, TBIL and LDL in serum, shows that shizandra berry vinegar has good defencive function to alcoholic liver injury.
Claims (4)
1. a preparation method for the shizandra berry vinegar of preventing alcoholic liver injury, carries out as follows:
(1) only make: get schisandra chinensis medicinal material, dis-medicinal part such as removing carpopodium and residual stem etc., obtains clean shizandra berry;
(2) concoct to obtain steamed FRUCTUS SCHISANDRAE with vinegar: the auxiliary material rice vinegar getting schisandra chinensis medicinal material weight 20 %, add in the clean schisandra chinensis medicinal material of step (1) gained and mix thoroughly, be placed in encloses container, be decompressed to 0.04 ~ 0.08 MPa, keep 0.5 ~ 1 h, then recover normal pressure, vexed profit is exhausted to rice vinegar by medicinal material; Be placed in high pressure steaming the medicinal hebrs equipment by moistening the medicinal material made, design temperature is 100-120 DEG C, under 0.14 ~ 0.16 MPa, continues to steam 1 ~ 2 h, obtains steamed FRUCTUS SCHISANDRAE with vinegar;
(3) steamed FRUCTUS SCHISANDRAE with vinegar hydrolyzate preparation: get polygalacturonase that the work of step (2) gained steamed FRUCTUS SCHISANDRAE with vinegar weight 0.2 % enzyme is 30,000 U/g, cellulase that 0.05 % enzyme work is 100,000 U/g adds in steamed FRUCTUS SCHISANDRAE with vinegar, add the water of steamed FRUCTUS SCHISANDRAE with vinegar 5 times of weight, be heated to 40-60 DEG C, united hydrolysis 2-4 h, obtains steamed FRUCTUS SCHISANDRAE with vinegar hydrolyzate;
(4) glutinous rice pre-treatment: it is clean to get glutinous rice drip washing, soak, be dipped to glutinous rice hand and pinch namely broken, remove filter dry and put into steam cooker and carry out boiling, the thermostable α-amylase that 0.1 % enzyme work is 20,000 U/g is added in during boiling, the water of glutinous rice 4 times of weight is added after cooking, to be cooled after less than 40 DEG C, add the saccharifying enzyme that 0.25 % enzyme work is 100,000 U/g, mix thoroughly, 55-60 DEG C of insulation 40 min, take out and are cooled to less than 40 DEG C, obtain glutinous rice fermentation base;
(5) mix: the base that step (3) gained steamed FRUCTUS SCHISANDRAE with vinegar hydrolyzate and step (4) gained glutinous rice fermented mixes with volume ratio 1:5-20, stirs, obtains mixed fermentation base;
(6) zymamsis: the active dry yeast adding 0.3-0.5 % in step (5) gained mixed fermentation base, activate 30 min through 35-38 DEG C of warm water, stir, leavening temperature controls as 20-25 DEG C, obtained distiller's wort, stops zymamsis when being 7-8 ° to distiller's wort alcoholic strength;
(7) acetic fermentation: the wheat bran, the rice husk that add weight 48-55 % in step (6) gained distiller's wort, mixes composite solid state, obtained vinegar unstrained spirits; In described vinegar unstrained spirits, add the acetic bacteria of weight 0.4-0.6 %, temperature control 30-35 DEG C, fermentation 15-20 days, in fermenting process, every day fully stirs 1-2 time, obtained ripe vinegar unstrained spirits; By isolated for the sealing of the vinegar unstrained spirits of fermenting-ripening air, last 30-45 days at normal temperatures;
(8) drench vinegar: ripe for step (7) gained vinegar unstrained spirits is soaked 24 h, and the mass ratio of amount of water and described vinegar unstrained spirits is 4:1, drench lower raw vinegar after filtering, obtained raw vinegar;
(9) ageing: raw vinegar boiling sterilization step (8) obtained, is placed in ageing tank and seals ageing and be no less than 90 days, make mature vinegar by the vinegar liquid after sterilizing;
(10) sterilization: gained mature vinegar in filtration step (9), and 125 ~ 135 DEG C of instantaneous sterilizings 4 ~ 6 seconds, obtain schisandra chinensis health-care vinegar.
2. the preparation method of shizandra berry vinegar as described in claim 1, is characterized in that: the design temperature in high pressure steaming the medicinal hebrs equipment described in step (2) is 110 DEG C; Described in step (3), Heating temperature is 50 DEG C, and the described united hydrolysis time is 3 h.
3. with the shizandra berry vinegar that the preparation method described in claim 1 or 2 obtains.
4. shizandra berry vinegar as claimed in claim 3, is characterized in that: containing schisandrin 5 ~ 50 mg in every 100 ml shizandra berry vinegar, containing Wuweizichun B 1 ~ 10 mg.
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| CN106387061A (en) * | 2016-09-09 | 2017-02-15 | 安徽省怡果生态科技有限公司 | Ficus carica fermented milk and preparation method thereof |
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| CN1094090A (en) * | 1993-10-18 | 1994-10-26 | 吕晓锋 | Tibet seabuckthorn health vinegar |
| CN101475902A (en) * | 2008-11-27 | 2009-07-08 | 吴德辉 | Production method for edible vinegar |
| CN102242048A (en) * | 2010-05-10 | 2011-11-16 | 建湖县何记酱醋厂 | Brewing technology of edible health-care vinegar |
| KR20130120248A (en) * | 2012-04-25 | 2013-11-04 | 경운대학교 산학협력단 | Vinegar composition fermented with herbal extracts and preparation method thereof |
| CN104312891A (en) * | 2014-10-08 | 2015-01-28 | 登封市绿之源农副产品开发有限公司 | Heart-nourishing and nerve-soothing health persimmon vinegar and preparation method thereof |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1094090A (en) * | 1993-10-18 | 1994-10-26 | 吕晓锋 | Tibet seabuckthorn health vinegar |
| CN101475902A (en) * | 2008-11-27 | 2009-07-08 | 吴德辉 | Production method for edible vinegar |
| CN102242048A (en) * | 2010-05-10 | 2011-11-16 | 建湖县何记酱醋厂 | Brewing technology of edible health-care vinegar |
| KR20130120248A (en) * | 2012-04-25 | 2013-11-04 | 경운대학교 산학협력단 | Vinegar composition fermented with herbal extracts and preparation method thereof |
| CN104312891A (en) * | 2014-10-08 | 2015-01-28 | 登封市绿之源农副产品开发有限公司 | Heart-nourishing and nerve-soothing health persimmon vinegar and preparation method thereof |
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| CN106387061A (en) * | 2016-09-09 | 2017-02-15 | 安徽省怡果生态科技有限公司 | Ficus carica fermented milk and preparation method thereof |
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