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Health-care vinegar, brewing method and application in preventing cardiovascular diseases thereof

A health vinegar and cardiovascular technology, applied in the field of health vinegar, can solve problems such as no product reports, and achieve the effect of broad application prospects and good dose-effect relationship

Active Publication Date: 2010-07-14
SUN YAT SEN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the corresponding products have not been seen in the Chinese market, and there are no related product reports

Method used

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  • Health-care vinegar, brewing method and application in preventing cardiovascular diseases thereof
  • Health-care vinegar, brewing method and application in preventing cardiovascular diseases thereof
  • Health-care vinegar, brewing method and application in preventing cardiovascular diseases thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Take 100kg of fresh kudzu, wash and peel, add water to homogenate, and adjust the concentration of starch to be more than 10%;

[0020] 2) heating the homogenized fresh kudzu at 120° C. for 10 minutes;

[0021] 3) Add 3% rhizopus, 0.02% activated dry yeast, 0.01% aromatic yeast and 0.1% lactic acid bacteria to the sterilized mixture to ferment into wine mash, and add 10% acetic acid to the total volume when the alcohol content is 6% Bacteria seed liquid. The fermentation temperature is 27°C, until the acidity of the fermentation broth no longer changes, add salt to stop the fermentation;

[0022] 4) aging the fermented vinegar solution at 12°C for 25 days, and filtering to obtain the health-care vinegar.

Embodiment 2

[0024] (1) Get 100kg of fresh Pueraria lobata, wash and peel, add water to homogenate, and adjust the concentration of starch to be more than 10%;

[0025] (2) heating the homogenized fresh kudzu at 125° C. for 10 minutes;

[0026] (3) Add 2% rhizopus, 0.01% activated dry yeast, 0.03% aromatic yeast and 0.2% lactic acid bacteria to the sterilized mixture to ferment into wine mash, and add 10% of the total volume when the alcohol volume content is 8%. Acetic acid bacteria seed solution. The fermentation temperature is 27°C, until the acidity of the fermentation broth no longer changes, add salt to stop the fermentation;

[0027] (4) aging the fermented vinegar solution at 12°C for 25 days, and filtering to obtain the health-care vinegar.

Embodiment 3

[0029] (1) Get 100kg of fresh Pueraria lobata, wash and peel, add water to homogenate, and adjust the concentration of starch to be more than 10%;

[0030] (2) heating the homogenized fresh kudzu at 122°C for 10 minutes;

[0031] (3) Add 3% rhizopus, 0.02% activated dry yeast, 0.01% aromatic yeast and 0.1% lactic acid bacteria to the sterilized mixture to ferment into wine mash, and add 10% of the total volume when the alcohol volume content is 6%. Acetic acid bacteria seed solution. The fermentation temperature is 34°C, until the acidity of the fermentation broth no longer changes, add salt to stop the fermentation;

[0032] (4) aging the fermented vinegar solution at 15°C for 20 days, and filtering to obtain the health-care vinegar.

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PUM

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Abstract

The invention discloses health-care vinegar, a brewing method and application in preventing cardiovascular diseases thereof. The method comprises the following steps: (1) removing peel of 6 to 7 weight percent of fresh kudzuvine root after the fresh kudzuvine root is cleaned, adding water or medicinal extract for homogenating, and regulating the quality concentration of starch to be over 10 percent; (2) heating the homogenated fresh kudzuvine root for 10 to 20 minutes at the temperature of between 120 and 125 DEG C; (3) adding rhizopus, activated dried yeast, aroma-producing yeast and lactic acid bacteria into the sterilized mixture to ferment distilled wort, adding 10 percent lactic acid bacteria seed fermentation broth into the mixture when the alcohol content is detected to be between 6 and 8 percent, leading the fermentation temperature to be between 26 and 34 DEG C, adding edible salt into the mixture when the acidity of the fermentation broth is not changed, and stopping alcoholic fermentation; and (4) ageing the fermented acid solution for over 15 days at the temperature of between 12 and 20 DEG C, and filtering the solution to obtain the health-care vinegar. The health-care vinegar obtained by the brewing method can effectively inhibit CPK activity caused by myocardial ischemia and myocardial infarction, can reduce ET content (P is less than 0.05), has inhibition effect on LDH, can be used in preparation of medicament for preventing cardiovascular diseases, and has wide application prospect.

Description

technical field [0001] The invention relates to a health-care vinegar capable of preventing cardiovascular diseases and a brewing method thereof. Background technique [0002] At the beginning of the 21st century, human beings are facing severe challenges brought about by cardiovascular diseases. "World Health Report 2002" pointed out that the mortality rate of cardiovascular and cerebrovascular diseases is the highest, and about 17 million people die of cardiovascular and cerebrovascular diseases in the world every year. It can be seen from research and clinical practice at home and abroad that in order to meet this challenge, we must update the concept, change the model, and shift from downstream treatment to upstream prevention. [0003] Pueraria lobata is a perennial deciduous vine of the leguminous family, distributed in most provinces and regions of my country. Pueraria lobata has a high starch content, can be used for fermentation, and contains flavonoids, puerarin,...

Claims

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Application Information

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IPC IPC(8): C12J1/04A61K36/8968A61P9/00A61P9/10A61P3/06C12R1/845C12R1/865C12R1/225C12R1/02
Inventor 林婉玲苏薇薇王永刚许定舟李沛波彭维吴忠
Owner SUN YAT SEN UNIV
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