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Selenium-rich old rice wine with effect of reducing hypertension, hyperlipemia and hyperglycaemia and preparation method of selenium-rich old rice wine

A technology of old rice wine and lowering the three highs, which is applied in the field of winemaking, can solve the problems such as the need to strengthen special effects and lack of nutritional and health care functions, and achieve the effects of mellow and rich wine aroma, soft and harmonious taste, and improving the degree of saccharification.

Pending Publication Date: 2020-01-03
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that the traditional old rice wine is brewed from glutinous rice and koji. Although it has certain nutritional components, its nutritional and health care function is lacking, and the special effect needs to be strengthened.

Method used

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  • Selenium-rich old rice wine with effect of reducing hypertension, hyperlipemia and hyperglycaemia and preparation method of selenium-rich old rice wine
  • Selenium-rich old rice wine with effect of reducing hypertension, hyperlipemia and hyperglycaemia and preparation method of selenium-rich old rice wine
  • Selenium-rich old rice wine with effect of reducing hypertension, hyperlipemia and hyperglycaemia and preparation method of selenium-rich old rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] This embodiment 1 provides a selenium-enriched old rice wine with the effect of reducing three highs and a preparation method thereof.

[0056] (1) Wash rice. The selenium-enriched glutinous rice is fresh rice produced in the current year, and the quality conforms to GB / T1354-2009. The water quality of the washed rice meets the general standard of GB5749. Wash the selenium-enriched glutinous rice and barley kernels 3-5 times with water to wash off the dust and make it clean and hygienic.

[0057] (2) soaking. Take 285kg of selenium-enriched glutinous rice and 60kg of barley kernels, soak them in neutral water with low hardness, control the water temperature at about 25°C, soak for 5-6 hours, and soak until they can be crushed into powder by hand. After soaking, remove and drain the water.

[0058] (3) Steamed rice. Use a traditional steamer to cook selenium-enriched glutinous rice and barley kernels, control the starting pressure to about 0.2MPa, keep the pressure f...

Embodiment 2

[0084] The difference with Example 1 is that each raw material consumption is:

[0085] 270kg of selenium-enriched glutinous rice, 70kg of barley kernels, 20kg of Sichuan distiller’s yeast, 6kg of selenium-enriched Saccharomyces cerevisiae, 45kg of kudzu root, 30kg of Chinese yam, 40kg of wolfberry, 20kg of longan, 15kg of poria cocos, 415kg of pure natural spring water from Dabie Mountain, and 15kg of honey.

[0086] Table 7 Example 2 Old rice wine sensory evaluation

[0087]

[0088] Table 8 embodiment 2 old rice wine physical and chemical index

[0089]

[0090] The influence of the old rice wine of table 9 embodiment 2 on rat fasting blood glucose concentration

[0091]

[0092]

[0093] The old rice wine of table 10 embodiment 2 is on the influence of rat systolic blood pressure

[0094]

[0095] The influence of the old rice wine of table 11 embodiment 2 on the diastolic blood pressure of rats

[0096]

[0097] The influence of the old rice wine of t...

Embodiment 3

[0100] The difference with Example 1 is that each raw material consumption is:

[0101] Selenium-enriched glutinous rice 300kg, coix seed 50kg, Sichuan distiller's yeast 15kg, selenium-enriched Saccharomyces cerevisiae 10kg, kudzu root 30kg, yam 45kg, wolfberry 20kg, longan 40kg, poria cocos 25kg, Dabie Mountain pure natural spring water 385kg, honey 10kg.

[0102] Table 13 Example 3 Old rice wine sensory evaluation

[0103]

[0104] Table 14 embodiment 3 old rice wine physical and chemical index

[0105]

[0106] The influence of the old rice wine of table 15 embodiment 3 on rat fasting blood glucose concentration

[0107]

[0108] The influence of the old rice wine of table 16 embodiment 3 on the systolic blood pressure of rats

[0109]

[0110] The old rice wine of table 17 embodiment 3 is to the influence of rat diastolic blood pressure

[0111]

[0112] The influence of old rice wine of table 18 embodiment 3 on TC, TG, HDL-C, LDL-C concentration in mouse...

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Abstract

The invention discloses selenium-rich old rice wine with an effect of reducing hypertension, hyperlipemia and hyperglycaemia and a preparation method of the selenium-rich old rice wine. The preparation method comprises the steps as follows: 1) rice washing; 2) soaking; 3) rice steaming; 4) spreading for cooling; 5) monascus inoculation for pre-fermentation; 6) addition of raw materials and koji mixing; 7) fermentation; and 8) filtration and clarification. The old rice wine is rich in multiple amino acids, polysaccharides, vitamins and microelements and has rich selenium content. Selenium is amicroelement which cannot be autonomously synthesized by a human body but is essential to the human body, and has antioxidant, anti-cancer, detoxifying and diabetes prevention effects. The old rice wine can supplement the human body with daily required selenium elements and has wide application.

Description

technical field [0001] The invention belongs to the technical field of brewing, and more specifically relates to a selenium-enriched old rice wine with the effect of reducing three high levels and a preparation method thereof. Background technique [0002] Old rice wine has been brewed for thousands of years and is mainly produced in Muzidian Town of Macheng City and Shengli Town of Luotian County, so it is also called Macheng Old Rice Wine or Luotian Old Rice Wine. Old rice wine is made from high-quality glutinous rice produced under the local special climate, water source and other conditions, supplemented by high-quality spring water from the source of Dabie Mountain, and processed by unique traditional techniques such as cooking, koji, saccharification, puree fermentation, and filtration. The content of amino acids is relatively high. High rice wine has remarkable nutritional and health care functions. The old rice wine has clear color, pure and sweet taste, strong qual...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/021C12G3/026A61K36/8945A61P3/06A61P3/10A61P9/12A61K35/644
CPCC12G3/022C12G3/021C12G3/026A61K36/488A61K36/8945A61K36/815A61K36/77A61K36/076A61K35/644A61P3/10A61P3/06A61P9/12
Inventor 何毅程水源何静仁胡保兰安孝宇
Owner WUHAN POLYTECHNIC UNIVERSITY
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