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Microbial fermentation lipid-lowering vinegar

A microbial fermentation and lipid-lowering technology, applied in the direction of microorganisms, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of drug patients suffering and achieve strong health effects

Inactive Publication Date: 2016-04-06
戴启亮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although lipid-lowering drugs can alleviate these diseases, the adverse reactions brought by the drugs will cause suffering to patients on the other hand.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] First weigh 40% of raw mountain dregs, 15% of cassia seeds, 15% of Polygonum multiflorum, 10% of lotus leaves, 20% of Alisma, put the mixture into the fermentation container, and then add 2500ml of water, Carry out solid fermentation, after the fermentation process is over, fully leaching the concoction; secondly, heat the liquid in the fermentation vessel to 100 degrees, stop the fire, and then cool it down; again, mix the cooled concoction liquid with 1000ml Bayeria, wood Add 500 grams of sugar and 50ml of honey to the vinegar-dried bacteria and yeast seed liquid, seal it, and carry out anaerobic periodic fermentation at a constant temperature of 25-35 degrees; the final fermentation time is one week, and the liquid gradually changes from the initial turbid liquid to It is a transparent liquid that is clear at the top and turbid at the bottom. When there is a layer of bacterial film on the liquid, the preparation of the lipid-lowering vinegar by microbial fermentation ...

Embodiment 2

[0014] First weigh 35% of raw mountain dregs, 15% of cassia seeds, 20% of Polygonum multiflorum, 12% of lotus leaves, 18% of Alismatis proportioning raw materials, put the mixed raw materials into the fermentation container, and then add 2500ml of water, Carry out solid fermentation, after the fermentation process is over, fully leaching the concoction; secondly, heat the liquid in the fermentation vessel to 100 degrees, stop the fire, and then cool it down; again, mix the cooled concoction liquid with 1000ml Bayeria, wood Add 500 grams of sugar and 50ml of honey to the vinegar-dried bacteria and yeast seed liquid, seal it, and carry out anaerobic periodic fermentation at a constant temperature of 25-35 degrees; the final fermentation time is one week, and the liquid gradually changes from the initial turbid liquid to It is a transparent liquid that is clear at the top and turbid at the bottom. When there is a layer of bacterial film on the liquid, the preparation of the lipid-...

Embodiment 3

[0016] First weigh 38% raw mountain dregs, 16% cassia seed, 16% Polygonum multiflorum, 10% lotus leaf, 20% Alisma alisma, put the mixture into the fermentation container, and then add 2500ml of water, Carry out solid fermentation, after the fermentation process is over, fully leaching the concoction; secondly, heat the liquid in the fermentation vessel to 100 degrees, stop the fire, and then cool it down; again, mix the cooled concoction liquid with 1000ml Bayeria, wood Add 500 grams of sugar and 50ml of honey to the vinegar-dried bacteria and yeast seed liquid, seal it, and carry out anaerobic periodic fermentation at a constant temperature of 25-35 degrees; the final fermentation time is one week, and the liquid gradually changes from the initial turbid liquid to It is a transparent liquid that is clear at the top and turbid at the bottom. When there is a layer of bacterial film on the liquid, the preparation of the lipid-lowering vinegar by microbial fermentation is complete...

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PUM

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Abstract

The invention discloses microbial fermentation lipid-lowering vinegar. The microbial fermentation lipid-lowering vinegar comprises, by weight, 35-40% of crude hawthorn, 15-16% of semen cassia, 15-20% of radix polygoni multiflori, 10-12% of lotus leaves and 18-20% of rhizoma alismatis. The microbial fermentation lipid-lowering vinegar is composed of Chinese herbal medicine ingredients, has higher healthcare effect than traditional edible vinegar, and has therapeutical effect and healthcare effect on hyperlipidemia, blood viscosity, cardio-cerebral arteriosclerosis and the like.

Description

technical field [0001] The invention relates to a microbial fermented lipid-lowering vinegar. Background technique [0002] With the gradual improvement of people's living standards, people's diet structure and living habits have also undergone great changes. Improper diet, especially high-calorie, high-fat, high-cholesterol foods, has caused serious imbalances in the acid-base balance in many people's bodies, increased blood viscosity, induced or exacerbated arteriosclerosis, hyperlipidemia and other diseases. Diseases are increasing year by year, and the number of deaths has increased significantly. Although lipid-lowering drugs can alleviate these diseases, the adverse reactions brought by the drugs will cause misery to patients on the other hand. Modern science has proved that vinegar is rich in amino acids and a large number of organic acids. These main components are indispensable and important substances in the cell tissue and metabolism of the human body; Diseases...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00A61K36/884A61P3/06C12R1/01
CPCC12J1/00A61K36/482A61K36/62A61K36/704A61K36/734A61K36/884
Inventor 戴启亮代思剑朱冬梅
Owner 戴启亮
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