CN110862900A

CN110862900A - Preparation method and application of fruit and vegetable fermentation liquor

Info

Publication number: CN110862900A
Application number: CN201810983856.3A
Authority: CN
Inventors: 石小和; 龙荣; 王海湘
Original assignee: Zhangjiajie Dade Brewing Co
Current assignee: Zhangjiajie Dade Brewing Co
Priority date: 2018-08-27
Filing date: 2018-08-27
Publication date: 2020-03-06

Abstract

The invention belongs to the technical field of microbial fermentation, and provides a preparation method and application of fruit and vegetable fermentation liquor. The preparation method of the fruit and vegetable fermentation liquor provided by the invention comprises the following steps: mixing the aromatic ester vinegar with fruits and vegetables, and performing facultative anaerobic fermentation; the aromatic ester vinegar is a raw stock vinegar prepared by utilizing famous wine fungus series Daqu in alcohol fermentation. Compared with the prior art, the preparation method of the fruit and vegetable fermentation liquid has the advantages that the balsamiferous vinegar and the fruits and vegetables are mixed and fermented, other microbial strains do not need to be additionally added, the aseptic condition does not need to be strictly controlled, the pollution is less, and the operation is simple and convenient. The fruit and vegetable fermentation liquor prepared by the method is fragrant, mellow and soft in taste and rich in nutrition, and can be used for regulating the immunity of a human body; in addition, the compound has good function of reducing blood fat, and can be applied to preparing medicaments for preventing or treating blood diseases.

Description

Preparation method and application of fruit and vegetable fermentation liquor

Technical Field

The invention belongs to the technical field of microbial fermentation, and particularly relates to a preparation method and application of fruit and vegetable fermentation liquor.

Background

The vinegar has sour and mellow taste and fragrant and soft liquid, contains rich nutrient components such as saccharides, proteins, amino acids, calcium, phosphorus, magnesium, iron and the like, also has various active components such as polypeptide, polysaccharide, flavone, polyphenol, polyunsaturated fatty acid, antioxidant enzyme and the like, and has higher health care value in the aspects of reducing blood pressure, relieving postprandial blood sugar rise, reducing blood fat, reducing visceral fat accumulation of obese people, resisting oxidation, resisting fatigue and the like.

The amount of acetic acid contained in vinegar varies according to the variety of the production area, and is generally between 5% and 8%. At present, vinegar has been developed from a simple condiment into a cooking type, a table type, a health care type and a beverage type series, and the health care type and the beverage type vinegar mainly comprise fruit vinegar. The fruit vinegar is very popular with consumers in recent years due to the characteristics of moderate sweet and sour, refreshing taste and no sticking.

At present, fruit vinegar is mainly prepared by a blending method and a fermentation method. The blending method mainly refers to that the fruit thick juice is directly added into the vinegar for blending, the method is single in process, the prepared fruit vinegar is only simple in superposition of nutrient substances, and the taste is poor. The fermentation method mainly comprises the steps of adding the fruit concentrated juice and mixing with other raw materials in the fermentation process, and then sequentially adding the saccharomyces cerevisiae and the acetic acid strain for liquid fermentation, wherein the single strain is added in the fermentation process, so that the sour taste of the fermentation product is stimulated and not soft, the flavor is poor, the components are single, and the nutrition is still insufficient. Chinese patent 201110355318 discloses a mulberry fermented fruit vinegar and process, mixing mulberry pulp, sucrose, citric acid and water, adding immobilized yeast or seed liquid thereof for alcoholic fermentation, and then carrying out solid-liquid separation to obtain alcoholic fermentation liquid; then, adding acetic acid bacteria seed liquid into the alcohol fermentation liquid for acetic acid fermentation, and carrying out solid-liquid separation to obtain acetic acid fermentation liquid; and then, flavoring and after-ripening the acetic acid fermentation liquor to obtain the mulberry fermented fruit vinegar. In the fermentation process, multiple solid-liquid separation operations are required before and after, the process is complicated, the process parameters needing to be controlled are more, other microorganisms are easily introduced, the fermentation liquor is polluted, and the requirement on aseptic operation is higher.

Disclosure of Invention

The invention mainly aims to provide a preparation method of fruit and vegetable fermentation liquor, and aims to solve the problems that the fruit vinegar prepared by the conventional fruit vinegar fermentation process has single active ingredients and the fermentation process has high requirements on aseptic conditions.

In order to achieve the above object, one aspect of the present invention provides a method for preparing a fruit and vegetable fermentation broth, comprising: mixing the aromatic ester vinegar with fruits and vegetables, and performing facultative anaerobic fermentation;

the aromatic ester vinegar is a raw stock vinegar prepared by utilizing famous wine fungus series Daqu in alcohol fermentation.

In another aspect, the invention also provides the fruit and vegetable fermentation liquor prepared by the preparation method.

In another aspect, the invention also provides application of the fruit and vegetable fermentation liquor prepared by the preparation method in preparation of a medicament for preventing or treating blood diseases.

Compared with the prior art, the preparation method of the fruit and vegetable fermentation liquid has the advantages that the balsamiferous vinegar and the fruits and vegetables are mixed and fermented, other microbial strains do not need to be additionally added, the aseptic condition does not need to be strictly controlled, the pollution is less, and the operation is simple and convenient. The fruit and vegetable fermentation liquor prepared by the method is fragrant, mellow and soft in taste and rich in nutrition, and can be used for regulating the immunity of a human body; in addition, the compound has good function of reducing blood fat, and can be applied to preparing medicaments for preventing or treating blood diseases.

Experimental detection shows that the fruit and vegetable fermentation liquid prepared by the preparation method is rich in active ingredients, wherein the total polysaccharide content is 72.1-108.0 mg/g, the total polypeptide content is 6.86-10.95 mg/g, the total amount of free amino acids is 4.89-7.10 mg/g, and the total flavone content is 2.69-6.68 mg/g.

Detailed Description

Aims to solve the problems that the fruit vinegar prepared by the existing fruit vinegar fermentation process has single active ingredient and the fermentation process has higher requirements on aseptic conditions.

The invention provides a preparation method of fruit and vegetable fermentation liquor, which comprises the following steps: mixing the aromatic ester vinegar with fruits and vegetables, and performing facultative anaerobic fermentation;

The aromatic ester vinegar has rich microbial species and diversified material components, and provides a good culture environment for facultative anaerobic fermentation; moreover, the acidity of the aromatic ester vinegar is as high as 10%, and a certain antiseptic and bactericidal effect can be achieved.

The nutrient components in the fruits and vegetables are utilized by microorganisms to generate new active components; meanwhile, nutrient components in the fruits and vegetables can migrate into the balsamic vinegar and undergo a series of chemical reactions with the substance components in the balsamic vinegar, so that the fruit and vegetable fermentation liquor which is sour and sweet, tasty and non-sticky and rich in fresh and sweet fragrance of the fruits and vegetables is obtained, and a new choice for leisure, health preservation and health care is provided for consumers.

Experimental detection shows that the fruit and vegetable fermentation liquid obtained by the preparation method is rich in active ingredients, wherein the total polysaccharide content is 72.1-108.0 mg/g, the total polypeptide content is 6.86-10.95 mg/g, the total amount of free amino acids is 4.89-7.10 mg/g, and the total flavone content is 2.69-6.68 mg/g.

The famous wine refers to various types of white spirits with famous wine titles obtained by five national wine evaluation meetings in China since 1952, and includes but is not limited to: maotai, wuliangye, Luzhou Laojiao, Jiannanchun, Fenjiu, Yanghe Daqu, Lang liquor, Gujing tribute liquor, Dong liquor, Xifeng liquor, Shuanggou Daqu and the like are prepared in the famous liquor producing environment or are directly purchased from local Daqu manufacturers.

In the embodiment of the invention, the famous wine fungus series Daqu is preferably Luzhou medium-temperature Daqu or Maotai high-temperature Daqu, and the microorganism types are rich.

The fruits and vegetables comprise all existing fruits and vegetables, and the fruits and vegetables of the embodiment of the invention are preferably various fruits or vegetables with high sugar and high sweetness, including but not limited to: banana, orange, lychee, apple, persimmon, pineapple, pear, mango, dragon fruit, yacon, corn, tomato, carrot and the like.

In the embodiment of the invention, the fruit and vegetable is preferably banana, orange, litchi, apple or persimmon, and most preferably banana, pear or mango.

In the present example, the time for facultative anaerobic fermentation was 5 days or more. In a preferred embodiment of the present invention, the facultative anaerobic fermentation is a room temperature stationary fermentation.

In the embodiment of the invention, the weight ratio of the aromatic ester vinegar to the fruits and vegetables is (20-60) to (15-50).

When the proportion of the balsamic vinegar is too high, the proportion of the fruit and vegetable components is less, and the nutrient substances which can be utilized by microorganisms in the fermentation process are less, so that the effective transformation of the substances in the fruit and vegetable is not facilitated; meanwhile, the taste of the fruit and vegetable fermentation liquor is slightly sour, and the fragrance of the fruit and vegetable is insufficient. When the proportion of fruits and vegetables is high, the concentration of acetic acid and other substances with the anti-corrosion effect in the aromatic ester vinegar is low, the anti-corrosion effect is weakened, and other microorganisms are easily infected, so that the fermentation liquor is easy to deteriorate.

In the embodiment of the invention, natural auxiliary materials for enhancing fragrance and seasoning are added before the facultative anaerobic fermentation, and the weight ratio of the aromatic ester vinegar to the natural auxiliary materials is (20-60) to (10.2-21).

Wherein, the natural auxiliary materials comprise: natural fragrances and natural flavoring agents.

Natural perfume refers to plant perfuming ingredients of natural origin, unprocessed, and capable of direct application, including but not limited to: lemon, small green orange, hawthorn, passion fruit, chrysanthemum morifolium, fennel, clove, cinnamon and the like. In the embodiment of the invention, lemon, hawthorn, passion fruit or chrysanthemum morifolium are preferred.

Natural flavoring agents refer to non-synthetic, natural sources of sweeteners, including, but not limited to: honey, medlar, lemon, rock candy, white sugar, brown sugar and the like, preferably honey, lemon, rock candy, brown sugar, chrysanthemum morifolium or white sugar.

In one preferred embodiment, the natural auxiliary materials comprise, by weight: 0.1 to 0.5 portion of lemon, 0.1 to 0.5 portion of honey and 10 to 20 portions of rock candy.

In another preferred embodiment, the natural auxiliary materials comprise, by weight: 0.5 to 2.0 parts of passion fruit, 0.1 to 0.5 part of lemon and 10 to 20 parts of rock candy.

In another preferred embodiment, the natural auxiliary materials comprise, by weight: 0.1 to 1.0 part of hawthorn, 0.1 to 0.5 part of chrysanthemum morifolium and 10 to 20 parts of rock sugar.

Further, in a preferred embodiment of the present invention, a preferred formula of the raw material for preparing the fruit and vegetable fermentation liquid provided by the present invention is:

50 parts of aromatic ester vinegar, 25 parts of pears, 1 part of hawthorn, 0.5 part of chrysanthemum morifolium ramat, 15 parts of rock sugar and the balance of water;

or 40 parts of aromatic ester vinegar, 20 parts of mango, 5 parts of passion fruit, 0.5 part of lemon, 20 parts of white granulated sugar and the balance of water;

or 50 parts of aromatic ester vinegar, 25 parts of bananas, 0.2 part of lemons, 0.5 part of honey, 20 parts of rock candies and 14.3 parts of water;

or 40 parts of aromatic ester vinegar, 35 parts of bananas, 0.3 part of lemons, 0.5 part of honey, 15 parts of rock candies and 9.2 parts of water.

In an embodiment of the present invention, the preparation of the balsamic vinegar comprises at least: soaking the grain raw material in water, steaming, and stewing to obtain the raw material to be fermented; then, sequentially carrying out alcoholic fermentation, acetic fermentation, smoking, vinegar pouring and aging on the raw materials to be fermented;

before the alcoholic fermentation and/or the acetic acid fermentation, the method further comprises the following steps: adding fruit and vegetable juice.

In a preferred embodiment of the invention, the fruit and vegetable pulp is added before the alcoholic fermentation.

In another preferred embodiment, the fruit and vegetable juice is added between the alcoholic fermentation and the acetic fermentation.

In other embodiments, fruit and vegetable juice can be added during alcoholic fermentation and acetic acid fermentation.

It is noted that the fruit and vegetable pulp added in the alcoholic fermentation and/or acetic acid fermentation may refer to fruit and vegetable that is different from fruit and vegetable in the facultative anaerobic fermentation process.

Further, after the vinegar is poured, the method also comprises the following steps: freezing vinegar;

the frozen vinegar comprises: freezing the vinegar liquid to obtain solid vinegar block, slowly melting the vinegar block, and collecting melted thick vinegar liquid.

The concentration of vinegar liquid flowing out when the frozen vinegar is just melted is the thickest; then, the color of the vinegar block becomes lighter, and the concentration of the flowing vinegar liquid becomes lower. In the actual operation process, the vinegar blocks are near white in color and can be discarded or used for secondary fermentation or can be used for pouring vinegar.

The preparation of the aromatic ester vinegar provided by the embodiment of the invention adopts solid state fermentation, and since the fruit and vegetable juice contains abundant sugar, the addition amount and the addition time node of the fruit and vegetable juice can directly influence the controllability of the process, such as microbial pollution, and further influence the content of effective components of the product and the quality of the product.

Further, the preparation of the balsamic vinegar of the present embodiment is preferably carried out by the following steps:

a) adding water accounting for 30-50% of the weight of the cereal raw materials into the cereal raw materials for soaking so as to enable the cereal raw materials to fully absorb water, thereby obtaining soaked cereal raw materials;

b) adding fruit and vegetable juice accounting for 20-40% of the weight of the grain raw materials into the soaked grain raw materials, uniformly mixing, and steaming the mixture for 90-180 min under the action of steam; then adding water accounting for 140-240% of the weight of the cereal raw materials into the cereal raw materials, and stewing the cereal raw materials for 15-80 min under the action of steam to obtain raw materials to be fermented;

c) adding famous wine fungus series yeast of 20-70% of the weight of grain raw materials into raw materials to be fermented, uniformly mixing, adding water of 40-70% of the weight of the grain raw materials, and fermenting for 15-730 days at 28-35 ℃ to obtain wine mash;

d) adding grain processing peel substances accounting for 100-300% of the weight of grain raw materials into the fermented glutinous rice as loose materials, uniformly mixing, adding vinegar grains accounting for 5-15% of the weight of the grain raw materials and fermenting for 6-8 days for acetic fermentation, and fermenting for 8-360 days to obtain vinegar grains;

e) smoking 25-75% of the fermented vinegar residue obtained in the step d) at 60-80 ℃ for 4-8 days to obtain smoked fermented residue products;

f) adding cold water and vinegar pouring light vinegar liquid into the residual vinegar grains in the step d) to increase the total weight to 2-3 times of the original weight, soaking for more than 12 hours, and pouring out the vinegar liquid to obtain first vinegar liquid; heating the first vinegar liquid to 80-90 ℃, adding the smoked grain product, soaking for more than 10 hours, and leaching out the vinegar liquid again to obtain a second vinegar liquid;

g) freezing the second vinegar liquid obtained in the step f) in a freezing environment to form vinegar blocks; then, placing the vinegar blocks in an environment with the temperature of 0-20 ℃ to slowly melt the vinegar blocks, and collecting flowing thick vinegar liquid;

h) putting the concentrated vinegar liquid collected in the step g) into an aging jar, and aging in the open air for at least 12 months to obtain the aromatic ester vinegar.

The above cereal raw materials include, but are not limited to, cereals, beans and potatoes, preferably cereals such as sorghum, rice, millet, wheat and the like.

In step c), a preferred embodiment of the present invention is: in order to facilitate the recovery and proliferation of Daqu microorganisms, the fermentation is carried out in an open state in the first 3 days of the alcoholic fermentation, and then the fermentation is carried out in a sealed state, so that the production of alcohol is facilitated. In other embodiments, the entire process of alcoholic fermentation is in a sealed state.

In the embodiment of the invention, the acetic acid fermentation in the step d) is performed in a sealed state.

The freezing environment of the step g) is preferably a refrigerator, freezer or freezer. The vinegar block may be a vinegar block which is just solidified on the outer surface and is substantially solid, or a vinegar block which is completely solidified from the inside to the outside.

In the acetic acid fermentation process of the step d), the fermented grains of vinegar fermented for 6-8 days refer to the fermented grains of vinegar fermented for 6-8 days in the previous acetic acid fermentation process, or the fermented grains of vinegar obtained by acetic acid fermentation for 6-8 days by adopting acetic acid strains. The original pulp vinegar prepared by acetic acid fermentation with acetic acid strain has light fragrance, and the active substances are reduced correspondingly. Therefore, in the embodiment of the invention, the vinegar substrate fermented for 6-8 days is preferably the vinegar substrate fermented for 6-8 days in the previous time, so that the acetic acid fermentation effect is better, and the material components are richer. Through detection, the acidity of the aromatic ester vinegar prepared by the method is up to 10%.

In the vinegar pouring process in the step f), the diluted vinegar solution for pouring vinegar refers to a vinegar solution with a smaller concentration obtained by pouring vinegar after the second vinegar solution is poured out, and the preparation process specifically comprises the following steps: and mixing the vinegar residue after the first vinegar liquid is poured out and the smoked vinegar residue product after the second vinegar liquid is poured out, adding water to increase the total weight to 2-3 times of the original weight, soaking for more than 12 hours, and pouring out the vinegar liquid.

The invention also provides a fruit and vegetable fermentation liquid which is mainly prepared by the preparation method and at least comprises the following components: polysaccharides, polypeptides, free amino acids and total flavonoids;

wherein the total polypeptide content is above 6.86 mg/g.

Through experimental detection, in the fruit and vegetable fermentation liquid provided by the embodiment of the invention, 70% of polypeptides have a molecular weight of less than 500 daltons, are small molecular peptides, and are easily absorbed by a human body.

Many active substances of human body exist in the form of peptide, which relates to the fields of hormone, nerve, cell growth and reproduction of human body, is an important physiological regulator of human body, can comprehensively regulate the physiological function of human body, enhance and play the physiological activity of human body, and has important biological function. Through component analysis, the total polypeptide content of the fruit and vegetable fermentation liquor obtained by the preparation method is up to 6.86 mg/g.

In the present examples, the total amount of free amino acids was 4.89mg/g or more.

Amino acids are basic substances constituting proteins, and have the following functions: synthesizing tissue protein; converting into ammonia-containing substances such as acid, hormone, antibody, and creatine; conversion to carbohydrates and fats; oxidized to carbon dioxide and water and urea, producing energy. Amino acids are used in medicine mainly for the preparation of compound amino acid infusions, also as therapeutic drugs and for the synthesis of polypeptide drugs. Through detection, the content of free amino acid in the fruit and vegetable fermentation liquor obtained by the preparation method is above 4.89 mg/g.

The fruit and vegetable fermentation liquid has good health care effect and can be used for preparing vinegar beverage, health care products or medicines. It has moderate acidity, and can promote gastric acid secretion and gastrointestinal peristalsis, promote digestion, and regulate gastrointestinal function, and is suitable for diseases such as asthenia, anorexia, and malnutritional anemia. Moreover, the cosmetic is rich in polyphenol and flavonoid antioxidant substances, has the activity of removing free radicals, inhibits the formation of lipid peroxide, lightens color spots, removes wrinkles and achieves the effects of maintaining beauty and keeping young.

When the fruit and vegetable fermentation liquid is used as a health-care product, the recommended oral dosage is 50-100 mL per day for adults. Preferably, 100mL is orally administered daily to an adult.

The invention also provides the application of the fruit and vegetable fermentation liquor or the fruit and vegetable fermentation liquor obtained by the preparation method in preparing a medicament for preventing or treating blood diseases.

The above blood diseases include: one or more of hyperlipidemia, hypertension, coronary atherosclerosis, and malnutritional anemia, and complications thereof.

According to the invention, the fruit and vegetable fermentation liquor with different doses is perfused into the rat stomach, and is compared with a model group and a positive drug group, so that the fruit and vegetable fermentation liquor has obvious effect on reducing serum total cholesterol and low density lipoprotein, has good capability of reversing hyperlipidemia diseases, and has great potential in developing drugs with the function of reducing blood fat.

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

Example 1

The invention discloses a banana fermentation liquid, which comprises the following steps:

1. preparation of balsamic ester acetate I

1) Pretreatment of raw materials

Taking bananas with high fresh maturity, cleaning, peeling, cutting fruits and homogenizing to obtain banana juice for later use;

selecting famous wine fungus-series Daqu as Maotai high-temperature Daqu, and crushing to obtain Daqu powder for later use;

taking grains such as sorghum, rice, millet, wheat and the like as raw materials, crushing, adding water accounting for 30% of the total weight of the grain raw materials for infiltration to ensure that the grain raw materials fully absorb water to obtain the infiltrated grain raw materials for later use.

2) Steaming material

Adding banana juice 40 wt% of the cereal raw material into the soaked cereal raw material, mixing, and steaming at 100 deg.C for 120 min; then, adding water accounting for 100% of the weight of the cereal raw materials into the steamed raw materials, and stewing for 60min at 100 ℃ to obtain the raw materials to be fermented.

3) Alcohol fermentation

Adding Daqu powder 50% of the weight of the grain raw material into the raw material to be fermented, mixing uniformly, adding water 50% of the weight of the grain raw material, and fermenting in a jar for 60 days to obtain the wine mash.

4) Acetic acid fermentation

Adding grain processing peel substances accounting for 200% of the weight of the grain raw materials into the fermented glutinous rice as loose materials, uniformly mixing, subpackaging in shallow jars, adding vinegar fermented grains which are 15% of the weight of the grain raw materials and fermented for 6-8 days in the previous step for acetic fermentation for 12 days, and obtaining the vinegar fermented grains.

5) Smoked fermented grains

Taking 50% of the fermented grains of vinegar prepared in the step 4), putting into a fermented grain smoking tank, heating with slow fire, smoking at 70 deg.C for 6 days to obtain smoked grain product.

6) Drench vinegar

Adding cold water and light vinegar solution obtained by spraying vinegar in the previous time into the rest of the fermented grains of vinegar to increase the total weight to 3 times of the original weight, soaking for more than 12h, and spraying out the vinegar solution to obtain a first vinegar solution; heating the first vinegar liquid to 80 deg.C, adding the product of smoked grains, soaking for more than 10 hr, and leaching out the vinegar liquid again to obtain a second vinegar liquid.

7) Frozen vinegar

Freezing the second vinegar liquid in a freezing environment to form a solid vinegar block; then, placing the vinegar blocks in an environment with the temperature of 0-20 ℃ to slowly melt the vinegar blocks, and collecting flowing thick vinegar liquid; the vinegar block becomes lighter in color, the concentration of the flowing vinegar liquid becomes lighter, and when the color of the vinegar block is close to white, the vinegar block is combined with the leached light vinegar liquid for the next use.

8) Ageing wine

Putting the concentrated vinegar liquid collected in the step 7) into an aging jar, aging in the open air for at least 12 months to obtain balsamic acetate I, wherein the bottom semi-solid or solid part is vinegar paste.

2. Preparation of banana fermentation broth I

1) Slicing bananas to obtain thick banana slices for later use;

2) weighing 50 parts of balsamiferous acetate I, 25 parts of banana chips, 0.2 part of lemon, 0.5 part of honey, 20 parts of rock candy and 4.3 parts of water, and mixing to obtain a mixture I to be fermented.

3) And (3) placing the mixture I to be fermented in a sealed environment for facultative anaerobic fermentation for 15 days to obtain banana fermentation broth I.

3. And (3) filtering, subpackaging, sterilizing and packaging the banana fermentation broth I into a finished product.

The components of the banana fermentation broth I, the balsamic acetate I and the mixture I to be fermented, which are obtained in this embodiment, are analyzed, and the analysis results are shown in Table 1-1. As shown by the result, the content of active ingredients such as total polysaccharides, total polypeptides, free amino acids, total flavonoids, etc. in the banana fermentation broth i of this embodiment is increased relative to the balsamic acetate i and the mixture to be fermented i. In this embodiment, the amount of banana fermentation broth i is increased by 9.87%, 11.62%, 5.37%, and 8.97% over total polysaccharides, total polypeptides, free amino acids, and total flavonoids, respectively.

TABLE 1-1

Note: relative to the amount of the aromatic ester vinegar I,^#P<0.05，^##P<0.01; relative to the mixture I to be fermented<0.05，**P<0.01。

By adopting the method of GB/T22492-.

Tables 1 to 2

Peptide relative molecular weight distribution (Da)	Ratio (%)
		>10000	2.9
10000～5000	3.3
		5000～2000	5.3
2000～1000	5.3
		1000～500	8.2
500～200	28
		<200	46.9

Example 2

1. preparation of balsamiferous acetate I

1) Pretreatment of raw materials

selecting the famous wine strain Daqu as Luzhou medium temperature Daqu, and crushing to obtain Daqu powder for later use;

taking grains such as sorghum, rice, millet, wheat and the like as raw materials, crushing, adding water accounting for 40% of the weight of the grain raw materials for infiltration, and fully absorbing water to obtain the infiltrated grain raw materials for later use.

2) Steaming material

Adding banana juice 40 wt% of the cereal raw material into the soaked cereal raw material, mixing well, and steaming at 100 deg.C for 90 min; then, adding water 100% of the weight of the grain raw material into the steamed raw material, and stewing for 80min at 100 ℃ to obtain the raw material to be fermented.

3) Alcohol fermentation

Adding yeast powder 60% of the weight of the grain raw material into the raw material to be fermented, mixing uniformly, adding water 50% of the weight of the grain raw material, and fermenting in a jar for 30 days to obtain the wine mash.

4) Acetic acid fermentation

Adding grain processing peel substances accounting for 200% of the weight of the grain raw materials into the fermented glutinous rice as loose materials, uniformly mixing, subpackaging in shallow jars, adding vinegar fermented grains which are 15% of the weight of the grain raw materials and are fermented for 6-8 days in the previous time for acetic fermentation for 15 days, and obtaining the vinegar fermented grains.

5) Smoked fermented grains

Heating 60% vinegar residue in a fermented residue smoking tank with slow fire, smoking at 80 deg.C for 6 days to obtain smoked fermented residue product.

6) Drench vinegar

7) Frozen vinegar

Freezing the leached vinegar liquid in a freezing environment to form solid vinegar blocks; then, placing the vinegar blocks in an environment with the temperature of 0-20 ℃ to slowly melt the vinegar blocks, and collecting flowing thick vinegar liquid; the vinegar block becomes lighter in color, the concentration of the flowing vinegar liquid becomes lighter, and when the color of the vinegar block is close to white, the vinegar block is combined with the leached light vinegar liquid for the next use.

8) Ageing wine

2. Preparation of banana fermentation broth I

1) Slicing bananas to obtain thick banana slices for later use;

2) weighing 40 parts of balsamiferous acetate I, 35 parts of banana chips, 0.3 part of lemon, 0.5 part of honey, 15 parts of rock candy and 9.2 parts of water, and mixing to obtain a mixture I to be fermented.

3) And placing the mixture I to be fermented in a sealed environment for facultative anaerobic fermentation for more than 10 days to obtain the banana fermentation broth I.

The component analysis is performed on the banana fermentation broth i, the balsamic acetate i and the mixture to be fermented, which are obtained in this embodiment, and table 2 shows the analysis results. As shown by the result, the banana fermentation broth i of this embodiment has an increased content of active ingredients such as total polysaccharides, total polypeptides, free amino acids, and total flavonoids, compared to the banana fermentation broth i and the mixture to be fermented. In this embodiment, the number of banana fermentation broth i is increased by 7.68%, 9.17%, 6.16%, and 7.17% respectively over the total polysaccharides, the total polypeptides, the free amino acids, and the total flavonoids.

TABLE 2

Note: relative to the aromatic ester vinegar I,^#P<0.05，^##P<0.01; relative to the mixture I to be fermented, P<0.05，**P<0.01。

Example 3

The blood fat reducing function of the fruit and vegetable fermentation liquor obtained by the preparation method is tested, and the specific test method and test results are as follows:

1. experimental methods

(1) 72 Wistar rats, half male and half female, were randomly assigned to 6 groups, including: blank control group, model group, high dose group, medium dose group, low dose group and positive drug group, 12 of each group.

Taking the banana fermentation broth I in the embodiment 1 as a test sample, and taking a high dose group, a medium dose group and a low dose group as a test sample group. The dosage is 100mL per person per day, and the equivalent dosage is 9g banana fermentation liquid/kg rat body weight by converting with an equivalent dosage ratio table converted according to body surface area between the person and the animal. Thus, in the administration experiment, the medium dose group was administered at a daily dose of 9g banana fermented liquid/kg body weight, the high dose group was 13.5g banana fermented liquid/kg body weight, and the low dose group was 4.5g banana fermented liquid/kg body weight.

The positive drug group was selected to administer lovastatin at a daily dose of 4 mg/kg.

(2) The control group was fed basal diet, and the remaining rats were fed high-fat diet (cholesterol 4%, lard 10%, methiopyrimidine 0.2%, cholate 0.5%, basal diet 85%).

Rats were randomly selected 1 week later to determine their Total Cholesterol (TC) content and compared to the total cholesterol content of the placebo group. The comparative results are shown in table 3, where the blank control group fed the basal diet had good condition, faster weight gain, glossy hair, free movement, and no death. Compared with a blank control group, the serum total cholesterol content of rats fed with the high-fat feed in other groups is obviously increased, which indicates that the establishment of the hyperlipidemia model is successful.

TABLE 3

Type of feed	TC(mmol/L)
		Basic feed	1.21±0.30
High-fat feed	4.98±0.68^##

Note:^#P<0.05，^##P<0.01vs. normal group.

(3) And (3) carrying out a blood fat reduction experiment on the rats successfully molded, carrying out intragastric administration of physiological saline in the blank control group and the model group, and carrying out intragastric administration of corresponding medicaments and corresponding volume of physiological saline in the other groups, wherein the intragastric administration amount is 13.5mL/kg of body weight.

After feeding for 5 weeks, fasting is not forbidden for 24 hours, 5mL/kg of 10% chloral hydrate is injected into the abdominal cavity for anesthesia, the eyeball is picked up and blood is taken out, the blood serum is centrifuged and separated, and the blood serum is stored at minus 80 ℃ and is used for detecting the levels of Total Cholesterol (TC), Triglyceride (TG), high density lipoprotein (HDL-C) and low density lipoprotein (LDL-C) in the blood serum, and the detection results are shown in Table 4.

Total cholesterol is the sum of cholesterol contained in all lipoproteins in blood, and is an important index for clinical blood lipid analysis, and the total cholesterol is increased, so that the risk of cardiovascular and cerebrovascular diseases is increased. Triglyceride (TG) is an important component in human blood lipid, and its content is helpful for diagnosing hyperlipidemia, nephrotic syndrome, coronary atherosclerosis, thyroid function, diabetes, liver disease, etc. High Density Lipoprotein (HDL) is responsible for the transport of cholesterol in peripheral cells into the liver, where it is converted to bile acids and passes through the biliary tract into the intestinal tract. Since HDL-C concentrations are inversely related to atherosclerotic disease, it is clinically important to monitor HDL-C concentrations in serum. Low Density Lipoproteins (LDL) play an important role in the disease process of atherosclerosis, and cholesterol in atherosclerotic plaques is derived from LDL, so that control of the level of low density lipoproteins is very important.

As shown in the results in Table 4, compared with the blank control group, the serum total cholesterol, triglyceride and low density lipoprotein contents of the model group are obviously improved (P <0.01), and the high density lipoprotein content is slightly reduced. Compared with the model group, the total cholesterol, triglyceride and low density lipoprotein contents of the high, medium and low dose groups and the positive drug group of the banana fermentation liquid are reduced to different degrees.

The total cholesterol level of the medium-dose group of the banana fermentation liquid is lower than that of the positive drug group, and the effect of reducing the total cholesterol is most obvious (P is less than 0.01). Compared with the model group, the rat serum low-density lipoprotein of the high, medium and low dose group of the banana fermentation liquid is obviously reduced (P < 0.01). Compared with the model group, the high-density lipoprotein content of the serum of the rats in the medium and high dose group of the banana fermentation liquid is obviously increased (P < 0.05). The HDL level of each experimental group is similar to or higher than that of the positive drug group, so that the prepared banana fermentation broth has stronger capability of reversing hyperlipidemia diseases.

TABLE 4

Note: with respect to the blank control group,^#P<0.05，^##P<0.01; relative to model set,. about.P<0.05，**P<0.01。

Example 4

Wangzhi, male, 48 years old, this city of people, occupation: the courier is fat in body shape, loves to eat high-salt high-fat food at ordinary times, and the body does not have symptom response. The total cholesterol result of the physical examination on 8/11/2017 is 7.17mmol/L (the normal reference range is 2.86-5.98 mmol/L), and the triglyceride result is 3.34mmol/L (the normal reference range is 0.56-1.71 mmol/L). According to the condition and the acceptance degree of the patient, after the banana fermentation broth I prepared according to the example 1 of the invention is taken (50 mL each in the morning and evening) and is rechecked in 2017 at 10 and 15 days, the total cholesterol content is 5.88mmol/L, the triglyceride result is 1.98mmol/L, and when the banana fermentation broth I is rechecked in 2017 at 11 and 12 days, the triacetin result is 1.65mmol/L, and the normal value is recovered.

Example 5

Somebody grandson, female, age 32, person in this market, occupation: the three meals are unfixed after sale and frequent overtime, which causes face yellow and long pox, vexation and dysphoria, inappetence and weak intestines and stomach. According to the condition and the acceptance degree of the patient, the banana fermentation broth I prepared according to the embodiment 1 of the invention is taken in the morning and evening (50 mL of each banana fermentation broth I, 15 days after drinking, the appetite is increased, 30 days after drinking, the color of the banana fermentation broth I is ruddy, and the mood is pleasant.

Claims

1. A preparation method of fruit and vegetable fermentation liquor is characterized in that fragrant ester vinegar and fruit and vegetable are mixed for facultative anaerobic fermentation;

2. The method for preparing according to claim 1, wherein the preparation of the balsamic vinegar comprises at least: soaking the grain raw material in water, steaming, and stewing to obtain the raw material to be fermented; then, sequentially carrying out alcoholic fermentation, acetic fermentation, smoking, vinegar pouring and aging on the raw materials to be fermented;

before the alcoholic fermentation and/or the acetic fermentation, the method further comprises the following steps: adding fruit and vegetable juice.

3. The method of claim 2, further comprising, between the pouring of vinegar and the aging: freezing vinegar;

the frozen vinegar comprises: freezing the vinegar liquid to obtain solid vinegar blocks, slowly melting the vinegar blocks, and collecting the melted thick vinegar liquid.

4. The method of claim 3, wherein the preparation of the balsamic vinegar comprises:

a) adding water into the cereal raw material for soaking to ensure that the cereal raw material fully absorbs water to obtain the soaked cereal raw material;

b) adding the fruit and vegetable juice accounting for 20-40% of the weight of the grain raw materials into the soaked grain raw materials, uniformly mixing, and steaming for 90-180 min; then adding water accounting for 140-240% of the weight of the cereal raw material into the cereal raw material, and stewing the cereal raw material for 15-80 min to obtain the raw material to be fermented;

c) adding famous wine fungus series yeast which accounts for 20-70% of the weight of the cereal raw material into the raw material to be fermented, uniformly mixing, adding water which accounts for 40-70% of the total weight of the cereal raw material, and fermenting for 15-730 days at 28-35 ℃ to obtain wine mash;

d) adding grain processing peel substances accounting for 100-300% of the weight of the grain raw materials into the fermented glutinous rice as loose materials, uniformly mixing, adding vinegar fermented grains accounting for 5-15% of the weight of the grain raw materials and fermenting for 6-8 days for acetic fermentation for 8-360 days to obtain vinegar fermented grains;

f) adding cold water and the light vinegar liquid for pouring vinegar into the rest fermented vinegar grains to increase the total weight to 2-3 times of the original weight, soaking for more than 12 hours, and pouring out the vinegar liquid to obtain a first vinegar liquid; heating the first vinegar liquid to 80-90 ℃, adding the smoked grain product, soaking for more than 10 hours, and leaching out the vinegar liquid again to obtain a second vinegar liquid;

5. The method according to any one of claims 1 to 4, wherein the weight ratio of the balsamic vinegar to the fruits and vegetables is (20-60) to (15-50); and/or

The time of the facultative anaerobic fermentation is more than 5 days.

6. The process according to claim 5, wherein the step of the facultative anaerobic fermentation further comprises: adding natural auxiliary materials for enhancing fragrance and seasoning;

the weight ratio of the aromatic ester vinegar to the natural auxiliary materials is (20-60) to (10.2-21).

7. The method according to any one of claims 1 to 4, wherein the fruit or vegetable is one or more of banana, orange, lychee, apple, persimmon, pineapple, pear, mango, dragon fruit, yacon, corn, tomato and carrot.

8. A fruit and vegetable fermentation liquid is characterized by at least comprising: polysaccharides, polypeptides, free amino acids and total flavonoids;

wherein the total polypeptide content is above 6.86 mg/g.

9. The fruit and vegetable fermentation broth according to claim 8, wherein the free amino acid is above 4.89 mg/g.

10. Use of the fruit and vegetable fermentation broth according to claim 8 or 9 or the fruit and vegetable fermentation broth prepared by the preparation method according to any one of claims 1 to 7 in preparation of a medicament for preventing or treating blood diseases.