Method for co-fermenting red date and coix seed vinegar with high gamma-aminobutyric acid content through combination of monascus, lactic acid bacteria and spore bacteria

A technology of aminobutyric acid red dates and lactic acid bacteria is applied in the field of co-fermentation of high γ-aminobutyric acid red dates and barley vinegar by Monascus combined with lactic acid bacteria and spore bacteria, and can solve the problems of lack of layering, long fermentation time, single fermentation raw materials, etc. Increase nutrition and health care function, lower blood pressure trypsin, inhibit trypsin effect

Pending Publication Date: 2021-06-04
SHANXI AGRI UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no follow-up measurement on the GABA enrichment effect in the fermentation process from raw materials to the final product; there is even a lack of fermentation research experiments on GABA enrichment such as strain optimization, combination ratio, and combination method; resulting in long fermentation time and low enrichment efficiency. low level problem
In addition, the fermentation raw materials are single, mainly brown rice and millet, resulting in monotonous product flavor and lack of layering

Method used

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  • Method for co-fermenting red date and coix seed vinegar with high gamma-aminobutyric acid content through combination of monascus, lactic acid bacteria and spore bacteria
  • Method for co-fermenting red date and coix seed vinegar with high gamma-aminobutyric acid content through combination of monascus, lactic acid bacteria and spore bacteria
  • Method for co-fermenting red date and coix seed vinegar with high gamma-aminobutyric acid content through combination of monascus, lactic acid bacteria and spore bacteria

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1: the preparation of germinated barley

[0039] After selection and cleaning of raw barley raw materials, rinse with distilled water and drain. After cold shock treatment at 4°C for 12 hours, put them in a germination room with a temperature of 30°C-32°C and a relative humidity of 86% to germinate. The bud length is about 1mm. At the same time, it is dried at 50°C to constant weight, which is germinated barley.

[0040] The test results show that after germination treatment, the content of GABA in barley raw materials increases from 15-20mg / 100g to 50-60mg / 100g, which is nearly 3 times higher. Studies have reported that adversity stress conditions such as low temperature, hypoxia, high salinity, ultrasound, etc., will stimulate H in plants. + and Ca 2+ Increase, thereby activating GAD to promote GABA accumulation.

Embodiment 2

[0041] Example 2: A co-fermentation of high γ-aminobutyric acid jujube barley vinegar by Monascus combined with lactic acid bacteria and spores

[0042] (1) Raw material processing: Soak the germinated barley in water for 10 hours, drain it, pour it into a horizontal rice steamer to cook the mature barley rice, and steam it at 80°C for 1.5 hours. For sediment and impurities, add 8 times the weight of water, cook for 1-1.2 hours, crush and beat, add 0.2-0.4% (w / v) pectinase, and enzymolyze at 45°C for 2-3 hours to obtain red dates. juice.

[0043] (2) Saccharification and alcoholic fermentation: Steam rice with germinated barley: barley bran: jujube juice: L-sodium glutamate: saccharification alcohol starter: water mass ratio of 100: 30: 100: 2.5: 20: 400 for mixed saccharification Alcoholic fermentation, the fermentation temperature is 30 ℃ ~ 32 ℃, after 8 ~ 9 days of fermentation, when the alcohol content in the mash is around 13% (v / v), the temperature of the fermented mash...

Embodiment 3

[0077] Example 3: High γ-aminobutyric acid jujube barley vinegar lowers cholesterol, protects liver, and has antioxidant functions

[0078] After adapting to the experimental environment for 1 week, male SD rats were randomly divided into a normal group, a high-fat model group, and a high-γ-aminobutyric acid jujube barley vinegar, with 10 rats in each group. The normal group was given basic feed; the high-fat model group and high-γ-aminobutyric acid jujube barley vinegar were given high-fat feed. High γ-aminobutyric acid jujube barley vinegar (see Example 2 for the preparation method) was administered intragastrically every day, and the intragastric administration dose was 5 mL / kg body weight; Measure normal saline. Free intake of food and water, animal room temperature (22 ± 2) ℃, humidity (56 ± 5)%. After feeding for 40 days, the rats were anesthetized by chloral hydrate, blood was collected by heart puncture, and the contents of TC, HDL-C, LDL-C and TG in serum and the ox...

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Abstract

The invention belongs to the technical field of table vinegar production, and provides a method for co-fermenting red date and coix seed vinegar with high gamma-aminobutyric acid content through combination of monascus, lactic acid bacteria and spore bacteria. The method comprises steps as follows: mixing germinated coix seeds, coix seed bran, enzymatically decomposed red date juice and L-sodium glutamate, and carrying out alcohol fermentation by mixed bacteria of monascus with high yield of GABA, saccharomycetes and lactic acid bacteria; after the fermentation is finished, supplementing sugar, red date juice, L-sodium glutamate, lactic acid bacteria, spore bacteria and acetobacter pasteurianus, and carrying out aerobic acetic acid and lactic acid fermentation; and after the fermentation is finished, adding lactic acid bacteria for anaerobic secondary lactic acid fermentation. The red date and coix seed vinegar with high gamma-aminobutyric acid content is prepared through raw material optimization, strain optimization proportioning, multiple times of fermentation enrichment, ageing, blending, sterilization and filling. In a final product, the content of non-volatile acid is larger than or equal to 2.0 g / 100 mL, the content of flavone is larger than or equal to 120 mg / 100 mL, the content of GABA is larger than or equal to 280.0 mg / 100 mL, the content of Monacolin K is larger than or equal to 120 mg / 100 mL, and the effects of resisting oxidation, lowering cholesterol and lowering blood pressure are achieved.

Description

technical field [0001] The invention belongs to the technical field of vinegar production, and in particular relates to a method for co-fermenting high-γ-aminobutyric acid jujube barley vinegar with monascus, lactic acid bacteria and spores. Background technique [0002] Jujube is a rare food with the same origin of medicine and food that is loved by people. Its vitamin content is very high, and it has the reputation of "natural vitamin pill". Compounds and cyclic adenosine monophosphate have the function of inhibiting the growth and reproduction of cancer cells; the rich flavonoid compound ‒ rutin can maintain the normal resistance of capillaries, reduce permeability, and reduce fragility, and can prevent capillary hair loss. Hemorrhagic disease caused by brittleness, used for diseases such as hypertension, thrombocytopenia and sepsis; the polysaccharide contained is an important physiologically active substance, which has obvious anti-complement activity and promotes lymph...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/8994A61P3/06A61P9/12A61P39/06C12R1/645C12R1/25C12R1/865C12R1/07C12R1/02
CPCC12J1/04A61K36/8994A61K36/725A61P3/06A61P9/12A61P39/06A61K2300/00
Inventor 许女王愈陈旭峰贾瑞娟刘丹彤
Owner SHANXI AGRI UNIV
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