Selenium enrichment fermentation method for improving indole-3-carbinol and indole-3-acetonitrile in fruit vinegar

Abstract

The invention discloses a selenium enrichment fermentation method for improving indole-3-carbinol and indole-3-acetonitrile in fruit vinegar, and belongs to the field of beverage processing. The method comprises the preparation steps that 1, fruits are cleaned and crushed, saccharose is added for adjusting the sugar degree, and pectinase is added for hydrolyzing pectin; 2, Chinese cabbages are cleaned and smashed, and pectinase and cellulose are added for hydrolyzing pectin and cellulose; 3, fruit hydrolysate and Chinese cabbage hydrolysate are mixed; 4, sodium selenite and yeast are added for alcoholic fermentation; 5, acetic bacteria are used for acetic fermentation to prepare fruit vinegar; 6, blending is carried out; 7, filtration sterilization is carried out; 8, filling is carried out. The selenium content of each 100 ml of the product produced by the method is 35 micrograms or above, the oxygen radical scavenging efficiency is 4-5 times that of common fruit vinegar, and the fruit vinegar is rich in indole-3-carbinol and indole-3-acetonitrile and is the excellent anticancer healthcare fruit vinegar.

Description

technical field [0001] The invention belongs to the field of beverage processing and relates to a selenium-rich fermentation method for increasing indole-3-carbinol and indole-3-acetonitrile in fruit vinegar. Background technique [0002] Since selenium-enriched food has certain effects in maintaining intracellular redox balance, improving body immunity, anti-cardiovascular disease and anti-cancer, it has become a direction of food nutrition research and development. The intake of selenium is not yet clearly defined. WHO The recommended intake for adult men and women are 40μg / day and 30-40μg / day respectively. [0003] The anti-cancer properties of cruciferous plants are mainly attributed to the breakdown products of glucosinolates contained in cruciferous plants. Cabbage is a cruciferous vegetable. Chinese cabbage in my country has a huge annual output. The terrain in the central and southern regions of my country is relatively high, which makes it difficult to store cabbag...

AI Technical Summary

Problems solved by technology

[0005] At present, there are researches on selenium-enriched fruit vinegar, such as the patents with application number 201510821414.5, patent numbers CN200810155868.3 and CN200910043461.6, but without selenium-enriched fermentation, the content of organic selenium in fruits and vegetables is low, resulting in anti-cancer efficacy ingredients in products Low; Patent Nos. CN200410011259.2 and CN200410011258.8 disclose a vinegar fermentation method that uses microorganisms to transform and enrich organic selenium, but does not add anti-cancer substance precursors, and the anti-cancer efficacy components are not high

These methods increase the efficacy of organic selenium, but none of the components that have direct anti-cancer effects

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