CN105316208A - Anti-aging vinegar - Google Patents
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Abstract
The invention provides an anti-aging vinegar, which can resist senescent changes of organism tissues as far as possible. According to the technical scheme of the invention, the anti-aging vinegar is prepared from the following raw materials in parts by weight: 10-20 parts of corn, 40-50 parts of sorghum and 10-20 parts of millet as main materials, bran and rice husk auxiliary materials, and ginkgo leaves, ganoderma lucidum, corn cervi pantotrichum, manyprickle acanthopanax roots, rhodiola rosea, astragalus membranaceus, codonopsis pilosula, feverfew, red wolfberry, glossy privet fruits, fructus cnidii and red peony roots as traditional Chinese medicinal materials. The anti-aging vinegar is added to a seasoner every day in the eating process of people at ordinary times by combining the dietary conditions of Chinese people; other health supplements of food do not need to be additionally eaten; and the anti-aging factors are increased, so that the constitution of people is gradually improved; and senescence is delayed.
Description
Technical field
The present invention relates to a kind of functional vinegar, be specially a kind of anti-ageing vinegar.
Background technology
From biology, aging be biology As time goes on, spontaneous necessary process, it is complicated spontaneous phenomenon, and show as structure and hypofunction, adaptability and resistibility go down.Current a kind of popular theory is thought, the degeneration change in aging course is because the deleterious effect of the free radical produced in cell normal metabolic processes causes.The aging course of organism is the free radical accumulation result that the histocyte of body constantly produces, and free radical can cause DNA damage thus cause sudden change, and induced tumor is formed.Free radical is the intermediate product of eubolism, and its response capacity is very strong, and the many kinds of substance in cell can be made to be oxidized, infringement microbial film.The macromolecules cross-linking such as protein, nucleic acid can also be made, affect its normal function.The viewpoint of this theory can to some experimental phenomenas explained as: free radical inhibitors and antioxidant can extend the life-span of cell and animal.Interior free yl defence capability weakens with the growth at age.Therefore, the appearance of our the anti-curing agent of conscious increase as far as possible delay aging in daily life.
Summary of the invention
The invention provides a kind of anti-ageing vinegar, to resist the damped exponential model of when injected organism tissue as much as possible.
Technical scheme of the present invention is, a kind of anti-ageing vinegar, be made up of following raw materials according, major ingredient: 10-20 part corn, 40-50 part Chinese sorghum, 10-20 part millet, auxiliary material: wheat bran, rice husk, Chinese medicine material: Ginkgo Leaf, glossy ganoderma, pilose antler, Radix Et Caulis Acanthopanacis Senticosi, Root of Kirilow Rhodiola, the Radix Astragali, Radix Codonopsis, Flos Chrysanthemi, red matrimony vine, Glossy Privet Fruit, Fructus Cnidii, the radix paeoniae rubrathe.
Preparation technology is, soaks: soak major ingredient 15-24 hour with clear water, requires that the grain of rice expands, can twist into pieces, without hard-core with hand.
Steaming: upper food steamer, tile 10 cm thicks, steams 1-2 hour, requires to steam thoroughly, without the raw heart, do not become pasty state.
Drench material: water with cold water and drench cooling, and wash away the mucus on surface, be cooled to 25-30 DEG C.
Zymamsis: add bent powder after the major ingredient of cooling is evenly mixed upper pulverizing, weight proportion is major ingredient: bent powder=100:0.7-0.8, puts into cylinder, builds lid and ferment.
Control product temperature 28-30 DEG C, fermentation 3-5 days, the fermentation juice reducing sugar content produced in fermentation will reach 30-35g/100ml, and ethanol content reaches 4-5%(v/v).
Filter and take out one time fermentation liquid, the water adding 1.5 times amount in container again dilute and the bent powder supplementing 3% to promote continuation saccharification and fermentation, promote the generation of fragrance simultaneously.Stir 1-2 every day to regulate temperature and be no more than 30 DEG C, liquid state fermentation is after 10 days, and in Secondary Fermentation liquid, ethanol content reaches 10-14%, terminates zymamsis.
Fermenting twice liquid is merged, add in fermented liquid after merging, in major ingredient, 1% Ginkgo Leaf, 3% glossy ganoderma, 3% pilose antler, 2% Radix Et Caulis Acanthopanacis Senticosi, 4% Root of Kirilow Rhodiola, 6% Radix Astragali, 6% Radix Codonopsis, 1% Flos Chrysanthemi, 2% red matrimony vine, 7% Glossy Privet Fruit, 8% Fructus Cnidii, 8% radix paeoniae rubrathe, 4% black matrimony vine, soak 48 hours, filter and obtain herbal medicine immersion fermented liquid.
To containing adding 2.5 times, wheat bran (accounting for major ingredient) in the fermented liquid of traditional Chinese medicine ingredients, vinegar unstrained spirits 2% (major ingredient), 1.2 times, rice husk (major ingredient), 1 times, water, mix thoroughly and be placed in cylinder, spread one deck rice husk more above, control product temperature 36 DEG C, ferment after 3-5 days, temperature raises, start stirring, once a day, secondary fermentation in 13 days terminates.
Anti-ageing vinegar of the present invention, combines the elite of Shanxi mature vinegar and traditional Chinese medicine, and the vinegar made is not only agreeable to the taste but also possess certain anti-aging effects.The such as effective constituent of Ginkgo Leaf based on flavones; there is protection capillary permeability, coronary artery dilator, recovery arteries elasticity, reduce serum cholesterol, increase coronary artery blood flow, improve cardiovascular and cerebrovascular circulation, remove the effect of smooth muscle spasm, lax segmental bronchus and antibacterial, nourishing brain cell and other organ, the oxygen delivery ability of blood can be increased.Ganoderan can dramatically the free radical removed body and produce, thus stops the damage of radical pair body, prevents lipoids to produce peroxidation, protects cell, delayed cell aging.
The present invention is the diet in conjunction with our people, utilizes our feeding process at ordinary times, in the food flavouring all added every day, additionally need not remove other health care tonics of food, turn increase the anti-ageing factor, thus progressively improve our physique, the generation delayed senility.
Be below antifatigue and the Antisenility Experiment of animal.
This research adopts the method for Morris water maze test and swimming test to study hypomnesis and mouse aging, provides reference to the nourishing function for developing Traditional Chinese herbal vinegar.
1 materials and methods 1.1 material and reagent mouse, SPF level, male and female half and half, are provided by the college of traditional Chinese medicine of Shanxi Province totally by 100.Anti-ageing vinegar; D mono-semi-lactosi, SOD test kit and MDA test kit,
The preparation of 1.2 anti-ageing vinegar, is specifically shown in embodiment 1
80 mouse are got in 1.3 animal grouping modelings and administration, are divided into 4 groups at random, i.e. blank group, aging model group, low dose group, high dose group after the 10d that conforms according to body weight.
Concrete operation method is: to blank group mouse, gavage distilled water; It is the most similar to naturally-aged state that D mono-semi-lactosi causes subacute aging model, and with normal saline dilution D mono-semi-lactosi (5g/L), by the dosage of 125mg/kgd, continuous mouse carotid dorsal sc injection 35d, causes aging model group; Low dose group and high dose group are at neck dorsal sc injection D mono-semi-lactosi, and the 15th day starts, fill with anti-ageing vinegar 10 and 20mg/kgd respectively, continuous gavage 21d.
1.4 antisenility function test 1.4.1 antisenility function test room temperatures are 22 ~ 25 DEG C, and water temperature is about 25 ~ 28 DEG C, and pond is about 30cm deeply.Mouse tail about hangs with the weight of body weight 20%.Record 4 groups of mouse respectively from entering water to the time submerged, not emerging in mouse 20s is considered as timing and terminates.Swimming test is used for testing mouse muscle power and old and feeble situation.
1.5 mouse are plucked eyeball and get blood after surpassing the mensuration Behavior Test of superoxide dismutase (SoD) and mda (MDA) content, and conventional separation of serum is to be measured.The formula of liver index is: the liver amount of thinking highly of (mg)/dx mouse body weight (109).It is active that nitroblue tetrazolium(NBT) (NBT) photochemical reduction method detects super superoxide dismutase (SOD), and sulfuration barbituric acid (TBA) reacts colorimetric determination mda (MDA) content.
The anti-ageing vinegar of 2 results and analysis 2.1 is on the impact of mouse forced swimming as shown in Table 1. and compare with Normal group, the time of model group mouse swimming significantly reduces. illustrate that D mono-semi-lactosi impels mice age.High dose group and low dose group significantly increase the swimming time (p<0.05) of mouse, but high dose group and low dose group increase the time difference remarkable (p>0.05) that mouse is swum.
Table 1
The impact of 2.2 anti-ageing vinegar and liver MDA content active on mice plasma SoD is as shown in Table 2. compared with Normal group, the mice plasma SOD of model group is active obviously to decline. and the SOD in Mice of high dose group and low dose group is active in model group (p<O.05), but the difference between two groups little (p>0.05) is compared with Normal group. the mouse liver MDA content of model group increases, high dose group and low dose group mouse liver MDA content obviously decline (p<0.05) but the difference with insignificance (p>O.05) of two groups.
Result of study shows, anti-ageing vinegar can resist the situation of the swimming with a load attached to the body physically-draining in mice age process, reduces the increase of the mda due to senile organism generation, can improve the activity of SOD.This research is opposing aging of brain, prevents from or delay senile dementia providing new thinking and rationale.
Embodiment
Embodiment 1, a kind of anti-ageing vinegar, be made up of following raw materials according, major ingredient: 10 kilograms of corns, 40 kilograms of part Chinese sorghums, 10 kilograms of millets, auxiliary materials: wheat bran, rice husk, Chinese medicine material: Ginkgo Leaf, glossy ganoderma, pilose antler, Radix Et Caulis Acanthopanacis Senticosi, Root of Kirilow Rhodiola, the Radix Astragali, Radix Codonopsis, Flos Chrysanthemi, red matrimony vine, Glossy Privet Fruit, Fructus Cnidii, the radix paeoniae rubrathe.
Preparation technology is, soaks: soak major ingredient 15-24 hour with clear water, requires that the grain of rice expands, can twist into pieces, without hard-core with hand.
Steaming: upper food steamer, tile 10 cm thicks, steams 1-2 hour, requires to steam thoroughly, without the raw heart, do not become pasty state.
Drench material: water with cold water and drench cooling, and wash away the mucus on surface, be cooled to 25-30 DEG C.
Zymamsis: add bent powder after the major ingredient of cooling is evenly mixed upper pulverizing, weight proportion is major ingredient: bent powder=100:0.7-0.8, puts into cylinder, builds lid and ferment.
Control product temperature 28-30 DEG C, fermentation 3-5 days, the fermentation juice reducing sugar content produced in fermentation will reach 30-35g/100ml, and ethanol content reaches 4-5%(v/v).
Filter and take out one time fermentation liquid, the water adding 1.5 times amount in container again dilute and the bent powder supplementing 3% to promote continuation saccharification and fermentation, promote the generation of fragrance simultaneously.Stir 1-2 every day to regulate temperature and be no more than 30 DEG C, liquid state fermentation is after 10 days, and in Secondary Fermentation liquid, ethanol content reaches 10-14%, terminates zymamsis.
Fermenting twice liquid is merged, add in fermented liquid after merging, in major ingredient, 1% Ginkgo Leaf, 3% glossy ganoderma, 3% pilose antler, 2% Radix Et Caulis Acanthopanacis Senticosi, 4% Root of Kirilow Rhodiola, 6% Radix Astragali, 6% Radix Codonopsis, 1% Flos Chrysanthemi, 2% red matrimony vine, 7% Glossy Privet Fruit, 8% Fructus Cnidii, 8% radix paeoniae rubrathe, 4% black matrimony vine, soak 48 hours, filter and obtain herbal medicine immersion fermented liquid.
To containing adding 2.5 times, wheat bran (accounting for major ingredient) in the fermented liquid of traditional Chinese medicine ingredients, vinegar unstrained spirits 2% (major ingredient), 1.2 times, rice husk (major ingredient), 1 times, water, mix thoroughly and be placed in cylinder, spread one deck rice husk more above, control product temperature 36 DEG C, ferment after 3-5 days, temperature raises, start stirring, once a day, secondary fermentation in 13 days terminates.
Embodiment 2, a kind of anti-ageing vinegar, be made up of following raw materials according, major ingredient: 20 kilograms of corns, 50 kilograms of Chinese sorghums, 20 kilograms of millets, auxiliary materials: wheat bran, rice husk, Chinese medicine material: Ginkgo Leaf, glossy ganoderma, pilose antler, Radix Et Caulis Acanthopanacis Senticosi, Root of Kirilow Rhodiola, the Radix Astragali, Radix Codonopsis, Flos Chrysanthemi, red matrimony vine, Glossy Privet Fruit, Fructus Cnidii, the radix paeoniae rubrathe.
Preparation technology is, soaks: soak major ingredient 15-24 hour with clear water, requires that the grain of rice expands, can twist into pieces, without hard-core with hand.
Steaming: upper food steamer, tile 10 cm thicks, steams 1-2 hour, requires to steam thoroughly, without the raw heart, do not become pasty state.
Drench material: water with cold water and drench cooling, and wash away the mucus on surface, be cooled to 25-30 DEG C.
Zymamsis: add bent powder after the major ingredient of cooling is evenly mixed upper pulverizing, weight proportion is major ingredient: bent powder=100:0.7-0.8, puts into cylinder, builds lid and ferment.
Control product temperature 28-30 DEG C, fermentation 3-5 days, the fermentation juice reducing sugar content produced in fermentation will reach 30-35g/100ml, and ethanol content reaches 4-5%(v/v).
Filter and take out one time fermentation liquid, the water adding 1.5 times amount in container again dilute and the bent powder supplementing 3% to promote continuation saccharification and fermentation, promote the generation of fragrance simultaneously.Stir 1-2 every day to regulate temperature and be no more than 30 DEG C, liquid state fermentation is after 10 days, and in Secondary Fermentation liquid, ethanol content reaches 10-14%, terminates zymamsis.
Fermenting twice liquid is merged, add in fermented liquid after merging, in major ingredient, 1% Ginkgo Leaf, 3% glossy ganoderma, 3% pilose antler, 2% Radix Et Caulis Acanthopanacis Senticosi, 4% Root of Kirilow Rhodiola, 6% Radix Astragali, 6% Radix Codonopsis, 1% Flos Chrysanthemi, 2% red matrimony vine, 7% Glossy Privet Fruit, 8% Fructus Cnidii, 8% radix paeoniae rubrathe, 4% black matrimony vine, soak 48 hours, filter and obtain herbal medicine immersion fermented liquid.
To containing adding 2.5 times, wheat bran (accounting for major ingredient) in the fermented liquid of traditional Chinese medicine ingredients, vinegar unstrained spirits 2% (major ingredient), 1.2 times, rice husk (major ingredient), 1 times, water, mix thoroughly and be placed in cylinder, spread one deck rice husk more above, control product temperature 36 DEG C, ferment after 3-5 days, temperature raises, start stirring, once a day, secondary fermentation in 13 days terminates.
Embodiment 3, a kind of anti-ageing vinegar, be made up of following raw materials according, major ingredient: 15 kilograms of corns, 45 kilograms of Chinese sorghums, 15 kilograms of millets, auxiliary materials: wheat bran, rice husk, Chinese medicine material: Ginkgo Leaf, glossy ganoderma, pilose antler, Radix Et Caulis Acanthopanacis Senticosi, Root of Kirilow Rhodiola, the Radix Astragali, Radix Codonopsis, Flos Chrysanthemi, red matrimony vine, Glossy Privet Fruit, Fructus Cnidii, the radix paeoniae rubrathe.
Preparation technology is, soaks: soak major ingredient 15-24 hour with clear water, requires that the grain of rice expands, can twist into pieces, without hard-core with hand.
Steaming: upper food steamer, tile 10 cm thicks, steams 1-2 hour, requires to steam thoroughly, without the raw heart, do not become pasty state.
Drench material: water with cold water and drench cooling, and wash away the mucus on surface, be cooled to 25-30 DEG C.
Zymamsis: add bent powder after the major ingredient of cooling is evenly mixed upper pulverizing, weight proportion is major ingredient: bent powder=100:0.7-0.8, puts into cylinder, builds lid and ferment.
Control product temperature 28-30 DEG C, fermentation 3-5 days, the fermentation juice reducing sugar content produced in fermentation will reach 30-35g/100ml, and ethanol content reaches 4-5%(v/v).
Filter and take out one time fermentation liquid, the water adding 1.5 times amount in container again dilute and the bent powder supplementing 3% to promote continuation saccharification and fermentation, promote the generation of fragrance simultaneously.Stir 1-2 every day to regulate temperature and be no more than 30 DEG C, liquid state fermentation is after 10 days, and in Secondary Fermentation liquid, ethanol content reaches 10-14%, terminates zymamsis.
Fermenting twice liquid is merged, add in fermented liquid after merging, in major ingredient, 1% Ginkgo Leaf, 3% glossy ganoderma, 3% pilose antler, 2% Radix Et Caulis Acanthopanacis Senticosi, 4% Root of Kirilow Rhodiola, 6% Radix Astragali, 6% Radix Codonopsis, 1% Flos Chrysanthemi, 2% red matrimony vine, 7% Glossy Privet Fruit, 8% Fructus Cnidii, 8% radix paeoniae rubrathe, 4% black matrimony vine, soak 48 hours, filter and obtain herbal medicine immersion fermented liquid.
To containing adding 2.5 times, wheat bran (accounting for major ingredient) in the fermented liquid of traditional Chinese medicine ingredients, vinegar unstrained spirits 2% (major ingredient), 1.2 times, rice husk (major ingredient), 1 times, water, mix thoroughly and be placed in cylinder, spread one deck rice husk more above, control product temperature 36 DEG C, ferment after 3-5 days, temperature raises, start stirring, once a day, secondary fermentation in 13 days terminates.
Ageing: vinegar unstrained spirits is put into ageing cylinder, sealing ageing 30 days, produces fragrance.
Human body compliance test result:
Choose certain second grade class of junior middle school two, each class size is 60 people, and man 35, female 25.Age be 15-16 year between, and all board at school, board and lodging, all in school, possesses dietary control condition.
First class is contrast class, and second class is experiment class, runs as testing standard with traditional 1000 meters.Of that month within 1st, carry out 1000 meters and run test, first class average out to 4 points 24 seconds, second class be 4 points 28 seconds.Vinegar of the present invention is added as seasonings, continuously after practical 20 days in second class lunch every day.Test again, first class be mean time 4 points 25 seconds, second class then bring up to 4 points 17 seconds, as can be seen here, vinegar of the present invention, can increase tolerance and the antifatigue effect of human muscle really.
Claims (2)
1. an anti-ageing vinegar, it is characterized in that being made up of following raw materials according, major ingredient: 10-20 part corn, 40-50 part Chinese sorghum, 10-20 part millet, auxiliary material: wheat bran, rice husk, Chinese medicine material: Ginkgo Leaf, glossy ganoderma, pilose antler, Radix Et Caulis Acanthopanacis Senticosi, Root of Kirilow Rhodiola, the Radix Astragali, Radix Codonopsis, Flos Chrysanthemi, red matrimony vine, Glossy Privet Fruit, Fructus Cnidii, the radix paeoniae rubrathe.
2.
as claimed in claim 1anti-ageing vinegar, is characterized in that, preparation technology is, soaks: soak major ingredient 15-24 hour with clear water, requires that the grain of rice expands, can twist into pieces with hand, without hard-core, and steaming: upper food steamer, tile 10 cm thicks, steams 1-2 hour,
Drench material: water with cold water and drench cooling, and wash away the mucus on surface, be cooled to 25-30 DEG C;
Zymamsis: add bent powder after the major ingredient of cooling is evenly mixed upper pulverizing, weight proportion is major ingredient: bent powder=100:0.7-0.8, puts into cylinder, builds lid and ferment,
Control product temperature 28-30 DEG C, fermentation 3-5 days, the fermentation juice reducing sugar content produced in fermentation will reach 30-35g/100ml, and ethanol content reaches 4-5%(v/v),
Filter and take out one time fermentation liquid, the water adding 1.5 times amount in container again dilute and the bent powder supplementing 3% to promote to continue saccharification and fermentation, promote the generation of fragrance simultaneously, stir 1-2 every day to regulate temperature and be no more than 30 DEG C, liquid state fermentation is after 10 days, in Secondary Fermentation liquid, ethanol content reaches 10-14%, terminates zymamsis
Fermenting twice liquid is merged, add in fermented liquid after merging, in major ingredient, 1% Ginkgo Leaf, 3% glossy ganoderma, 3% pilose antler, 2% Radix Et Caulis Acanthopanacis Senticosi, 4% Root of Kirilow Rhodiola, 6% Radix Astragali, 6% Radix Codonopsis, 1% Flos Chrysanthemi, 2% red matrimony vine, 7% Glossy Privet Fruit, 8% Fructus Cnidii, 8% radix paeoniae rubrathe, 4% black matrimony vine, soak 48 hours, filtration obtains herbal medicine immersion fermented liquid
To containing adding 2.5 times, wheat bran (accounting for major ingredient) in the fermented liquid of traditional Chinese medicine ingredients, vinegar unstrained spirits 2% (major ingredient), 1.2 times, rice husk (major ingredient), 1 times, water, mix thoroughly and be placed in cylinder, spread one deck rice husk more above, control product temperature 36 DEG C, ferment after 3-5 days, temperature raises, start stirring, once a day, secondary fermentation in 13 days terminates.
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Cited By (4)
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| CN105852097A (en) * | 2016-04-14 | 2016-08-17 | 镇江市恒康调味品厂 | Vinegar capsule and preparing method thereof |
| CN107177471A (en) * | 2016-03-11 | 2017-09-19 | 黑龙江全科生物科技有限公司 | The method of wilsonii brewing edible vinegar |
| CN107384741A (en) * | 2017-09-15 | 2017-11-24 | 山西源源醋业有限公司 | A kind of preparation method of glossy ganoderma vinegar |
| CN109234138A (en) * | 2018-11-30 | 2019-01-18 | 山西辛公府食醋酿造有限公司 | A kind of preparation method of broom corn millet health preserving vinegar |
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| CN109234138A (en) * | 2018-11-30 | 2019-01-18 | 山西辛公府食醋酿造有限公司 | A kind of preparation method of broom corn millet health preserving vinegar |
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Application publication date: 20160210 |