CN110643462A - Selenium-rich rice wine with effect of reducing high blood pressure, high blood sugar and high blood lipid and preparation method thereof - Google Patents
Selenium-rich rice wine with effect of reducing high blood pressure, high blood sugar and high blood lipid and preparation method thereof Download PDFInfo
- Publication number
- CN110643462A CN110643462A CN201910963942.2A CN201910963942A CN110643462A CN 110643462 A CN110643462 A CN 110643462A CN 201910963942 A CN201910963942 A CN 201910963942A CN 110643462 A CN110643462 A CN 110643462A
- Authority
- CN
- China
- Prior art keywords
- selenium
- rice
- rich
- high blood
- glutinous rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 81
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 52
- 239000011669 selenium Substances 0.000 title claims abstract description 52
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 52
- 210000004369 blood Anatomy 0.000 title claims abstract description 47
- 239000008280 blood Substances 0.000 title claims abstract description 47
- 230000000694 effects Effects 0.000 title claims abstract description 33
- 230000001603 reducing effect Effects 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 206010020772 Hypertension Diseases 0.000 title claims abstract description 10
- 150000002632 lipids Chemical class 0.000 title claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 68
- 235000009566 rice Nutrition 0.000 claims abstract description 68
- 238000000855 fermentation Methods 0.000 claims abstract description 23
- 230000004151 fermentation Effects 0.000 claims abstract description 23
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 22
- 238000010025 steaming Methods 0.000 claims abstract description 18
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 10
- 238000005406 washing Methods 0.000 claims abstract description 4
- 241000209094 Oryza Species 0.000 claims abstract 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 38
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 21
- 244000077995 Coix lacryma jobi Species 0.000 claims description 18
- 235000014101 wine Nutrition 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 11
- 244000046146 Pueraria lobata Species 0.000 claims description 8
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 8
- 240000001008 Dimocarpus longan Species 0.000 claims description 7
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 7
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 7
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 7
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 7
- 235000000235 Euphoria longan Nutrition 0.000 claims description 7
- 229940026314 red yeast rice Drugs 0.000 claims description 7
- 235000008599 Poria cocos Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 5
- 244000182216 Mimusops elengi Species 0.000 claims description 5
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 5
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000012528 membrane Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 244000113306 Monascus purpureus Species 0.000 claims description 2
- 235000002322 Monascus purpureus Nutrition 0.000 claims description 2
- 235000001188 Peltandra virginica Nutrition 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 229940057059 monascus purpureus Drugs 0.000 claims description 2
- 244000248825 Peltandra virginica Species 0.000 claims 1
- 206010028980 Neoplasm Diseases 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- 201000011510 cancer Diseases 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 230000007480 spreading Effects 0.000 abstract description 2
- 238000003892 spreading Methods 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 description 53
- 241000700159 Rattus Species 0.000 description 30
- 230000036772 blood pressure Effects 0.000 description 15
- 238000003304 gavage Methods 0.000 description 10
- 239000012153 distilled water Substances 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- 210000002966 serum Anatomy 0.000 description 8
- 150000003626 triacylglycerols Chemical class 0.000 description 8
- 108010023302 HDL Cholesterol Proteins 0.000 description 7
- 239000003814 drug Substances 0.000 description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 6
- 241000699666 Mus <mouse, genus> Species 0.000 description 6
- 238000011049 filling Methods 0.000 description 6
- 239000008103 glucose Substances 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 6
- 244000197580 Poria cocos Species 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 239000013641 positive control Substances 0.000 description 5
- 210000000952 spleen Anatomy 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000002354 daily effect Effects 0.000 description 4
- 230000035487 diastolic blood pressure Effects 0.000 description 4
- 229940079593 drug Drugs 0.000 description 4
- 230000003203 everyday effect Effects 0.000 description 4
- 230000001965 increasing effect Effects 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 230000035488 systolic blood pressure Effects 0.000 description 4
- 208000031226 Hyperlipidaemia Diseases 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 241000411851 herbal medicine Species 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 108010010234 HDL Lipoproteins Proteins 0.000 description 2
- 102000015779 HDL Lipoproteins Human genes 0.000 description 2
- 102000007330 LDL Lipoproteins Human genes 0.000 description 2
- 108010007622 LDL Lipoproteins Proteins 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- PCZOHLXUXFIOCF-UHFFFAOYSA-N Monacolin X Natural products C12C(OC(=O)C(C)CC)CC(C)C=C2C=CC(C)C1CCC1CC(O)CC(=O)O1 PCZOHLXUXFIOCF-UHFFFAOYSA-N 0.000 description 2
- 241000699670 Mus sp. Species 0.000 description 2
- 241001619461 Poria <basidiomycete fungus> Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- POJWUDADGALRAB-UHFFFAOYSA-N allantoin Chemical compound NC(=O)NC1NC(=O)NC1=O POJWUDADGALRAB-UHFFFAOYSA-N 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- 230000037396 body weight Effects 0.000 description 2
- 208000026106 cerebrovascular disease Diseases 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- PCZOHLXUXFIOCF-BXMDZJJMSA-N lovastatin Chemical compound C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)[C@@H](C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 PCZOHLXUXFIOCF-BXMDZJJMSA-N 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- HDXIQHTUNGFJIC-UHFFFAOYSA-N (25R)-spirost-5-en-3beta-ol 3-O-<O-alpha-L-rhamnopyranosyl-(1-->2)-beta-D-glucopyranoside> Natural products O1C2(OCC(C)CC2)C(C)C(C2(CCC3C4(C)CC5)C)C1CC2C3CC=C4CC5OC1OC(CO)C(O)C(O)C1OC1OC(C)C(O)C(O)C1O HDXIQHTUNGFJIC-UHFFFAOYSA-N 0.000 description 1
- POJWUDADGALRAB-PVQJCKRUSA-N Allantoin Natural products NC(=O)N[C@@H]1NC(=O)NC1=O POJWUDADGALRAB-PVQJCKRUSA-N 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- VNONINPVFQTJOC-RXEYMUOJSA-N Collettiside III Natural products O([C@@H]1[C@@H](O)[C@H](O[C@H]2[C@H](O)[C@H](O)[C@@H](O)[C@H](C)O2)[C@H](CO)O[C@@H]1O[C@@H]1CC=2[C@@](C)([C@@H]3[C@H]([C@H]4[C@@](C)([C@H]5[C@H](C)[C@@]6(O[C@H]5C4)OC[C@H](C)CC6)CC3)CC=2)CC1)[C@H]1[C@H](O)[C@H](O)[C@@H](O)[C@H](C)O1 VNONINPVFQTJOC-RXEYMUOJSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 108010015776 Glucose oxidase Proteins 0.000 description 1
- 239000004366 Glucose oxidase Substances 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 235000009811 Momordica charantia Nutrition 0.000 description 1
- RXUWDKBZZLIASQ-UHFFFAOYSA-N Puerarin Natural products OCC1OC(Oc2c(O)cc(O)c3C(=O)C(=COc23)c4ccc(O)cc4)C(O)C(O)C1O RXUWDKBZZLIASQ-UHFFFAOYSA-N 0.000 description 1
- 241000700157 Rattus norvegicus Species 0.000 description 1
- RYMZZMVNJRMUDD-UHFFFAOYSA-N SJ000286063 Natural products C12C(OC(=O)C(C)(C)CC)CC(C)C=C2C=CC(C)C1CCC1CC(O)CC(=O)O1 RYMZZMVNJRMUDD-UHFFFAOYSA-N 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 244000078912 Trichosanthes cucumerina Species 0.000 description 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000003044 adaptive effect Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 229960000458 allantoin Drugs 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 235000014590 basal diet Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009530 blood pressure measurement Methods 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- FAKRSMQSSFJEIM-RQJHMYQMSA-N captopril Chemical compound SC[C@@H](C)C(=O)N1CCC[C@H]1C(O)=O FAKRSMQSSFJEIM-RQJHMYQMSA-N 0.000 description 1
- 229960000830 captopril Drugs 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- VNONINPVFQTJOC-ZGXDEBHDSA-N dioscin Chemical compound O([C@@H]1[C@@H](CO)O[C@H]([C@@H]([C@H]1O)O[C@H]1[C@@H]([C@H](O)[C@@H](O)[C@H](C)O1)O)O[C@@H]1CC2=CC[C@H]3[C@@H]4C[C@H]5[C@@H]([C@]4(CC[C@@H]3[C@@]2(C)CC1)C)[C@@H]([C@]1(OC[C@H](C)CC1)O5)C)[C@@H]1O[C@@H](C)[C@H](O)[C@@H](O)[C@H]1O VNONINPVFQTJOC-ZGXDEBHDSA-N 0.000 description 1
- CJNUQCDDINHHHD-APRUHSSNSA-N dioscin Natural products C[C@@H]1CC[C@@]2(OC1)O[C@H]3C[C@H]4[C@@H]5CC=C6C[C@H](CC[C@@H]6[C@H]5CC[C@]4(C)[C@H]3[C@@H]2C)O[C@@H]7O[C@H](CO)[C@@H](O[C@@H]8O[C@@H](C)[C@H](O)[C@@H](O)[C@H]8O)[C@H](O)[C@H]7O[C@@H]9O[C@@H](C)[C@H](O)[C@@H](O)[C@H]9O CJNUQCDDINHHHD-APRUHSSNSA-N 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000009982 effect on human Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930182486 flavonoid glycoside Natural products 0.000 description 1
- 150000007955 flavonoid glycosides Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229940116332 glucose oxidase Drugs 0.000 description 1
- 235000019420 glucose oxidase Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 235000009200 high fat diet Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000001705 insufficient nutrition Nutrition 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229960004844 lovastatin Drugs 0.000 description 1
- QLJODMDSTUBWDW-UHFFFAOYSA-N lovastatin hydroxy acid Natural products C1=CC(C)C(CCC(O)CC(O)CC(O)=O)C2C(OC(=O)C(C)CC)CC(C)C=C21 QLJODMDSTUBWDW-UHFFFAOYSA-N 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- XZWYZXLIPXDOLR-UHFFFAOYSA-N metformin Chemical compound CN(C)C(=N)NC(N)=N XZWYZXLIPXDOLR-UHFFFAOYSA-N 0.000 description 1
- 229960003105 metformin Drugs 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- VNONINPVFQTJOC-UHFFFAOYSA-N polyphyllin III Natural products O1C2(OCC(C)CC2)C(C)C(C2(CCC3C4(C)CC5)C)C1CC2C3CC=C4CC5OC(C(C1O)OC2C(C(O)C(O)C(C)O2)O)OC(CO)C1OC1OC(C)C(O)C(O)C1O VNONINPVFQTJOC-UHFFFAOYSA-N 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000024053 secondary metabolic process Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 229960002855 simvastatin Drugs 0.000 description 1
- RYMZZMVNJRMUDD-HGQWONQESA-N simvastatin Chemical compound C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)C(C)(C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 RYMZZMVNJRMUDD-HGQWONQESA-N 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 230000003442 weekly effect Effects 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
- A61K35/64—Insects, e.g. bees, wasps or fleas
- A61K35/644—Beeswax; Propolis; Royal jelly; Honey
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/07—Basidiomycota, e.g. Cryptococcus
- A61K36/076—Poria
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/488—Pueraria (kudzu)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/77—Sapindaceae (Soapberry family), e.g. lychee or soapberry
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/894—Dioscoreaceae (Yam family)
- A61K36/8945—Dioscorea, e.g. yam, Chinese yam or water yam
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/06—Antihyperlipidemics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
- A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P9/00—Drugs for disorders of the cardiovascular system
- A61P9/12—Antihypertensives
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Veterinary Medicine (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Public Health (AREA)
- Animal Behavior & Ethology (AREA)
- Pharmacology & Pharmacy (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Mycology (AREA)
- Epidemiology (AREA)
- Alternative & Traditional Medicine (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Medical Informatics (AREA)
- Botany (AREA)
- Diabetes (AREA)
- Zoology (AREA)
- General Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biochemistry (AREA)
- Genetics & Genomics (AREA)
- Insects & Arthropods (AREA)
- Hematology (AREA)
- Obesity (AREA)
- Cardiology (AREA)
- Heart & Thoracic Surgery (AREA)
- Nutrition Science (AREA)
- Animal Husbandry (AREA)
- Emergency Medicine (AREA)
- Endocrinology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses selenium-rich rice wine with an effect of reducing high blood pressure, high blood sugar and high blood lipid and a preparation method thereof. The preparation method comprises the following steps: 1) washing rice; 2) soaking; 3) steaming rice; 4) spreading for cooling; 5) inoculating monascus for pre-fermentation; 6) adding raw materials and mixed yeast; 7) fermenting, 8) filtering and clarifying. The rice wine of the invention is rich in various amino acids, polysaccharides, vitamins and trace elements, wherein the selenium content is rich. Selenium is an indispensable microelement which can not be synthesized by human bodies, and has the effects of resisting oxidation, resisting cancer, detoxifying, expelling toxin, preventing diabetes and the like. The rice wine can supplement the selenium element required by people in daily life, and has wide application.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to selenium-rich rice wine with an effect of reducing high blood pressure, high blood sugar and high blood lipid and a preparation method thereof.
Background
The rice wine has been brewed for thousands of years and is mainly produced in the town of the wood shop in Macheng city and the town of the victory in Lutian county, so the rice wine is called as Macheng rice wine or Lutian rice wine. The rice wine is prepared from glutinous rice as raw material, spring water, etc. and through steaming, addition of yeast, saccharification, fermentation and filtering. The rice wine features clear colour, pure and sweet taste, strong quality without hurting spleen and stomach, and through related department tests, it contains several amino acids and vitamins, and has rich nutrients, and has the functions of strengthening spleen and stomach, relaxing muscles and tendons, and relieving pain. The Chinese herbal medicine can also dispel and treat rheumatism when being matched with the Chinese herbal medicine, so the Chinese herbal medicine is deeply welcomed by the masses.
With the improvement of living standard, people have increasing demand for nutritional and healthy diet. Nowadays, the pursuit of people for delicious food is continuously increased, especially young people have the problem of unhealthy diet while pursuing delicious food, such as night, barbecue, spicy and hot stewing and scalding and the like, and long-term high-protein and high-fat dietary habits can cause a series of chronic diseases, and in addition, work is remunerated, and drinking cannot be avoided. The conventional drinking beverage, wine and the like do not have the effects of reducing blood pressure and blood fat and the like, and the excessive drinking can hurt the body, so that the development of the rice wine with a certain health care function can bring a good market.
Disclosure of Invention
The invention aims to solve the problems that the traditional rice wine is brewed by glutinous rice and distiller's yeast, has certain nutrient components, but has insufficient nutrition and health care functions and needs to be strengthened in special efficacy.
In order to achieve the above object, a first aspect of the present invention provides a method for preparing selenium-rich rice wine with an efficacy of reducing high blood pressure, high blood lipid and high blood sugar, the method comprising:
1) rice washing
Cleaning the selenium-rich glutinous rice and the coix seed;
2) soaking
Soaking the cleaned selenium-rich glutinous rice and coix seed until the selenium-rich glutinous rice and the coix seed can be ground into powder by hands, and draining;
3) steamed rice
Steaming the selenium-rich glutinous rice and the coix seeds which are drained to obtain glutinous rice;
4) spread for cooling
Cooling the cooked glutinous rice;
5) inoculating monascus for pre-fermentation
Inoculating monascus to the glutinous rice in the step 4) for pre-fermentation to obtain pre-fermented red yeast rice;
6) adding raw materials and mixed yeast
Placing red yeast rice, distiller's yeast, selenium-rich Saccharomyces cerevisiae, radix Puerariae, rhizoma Dioscoreae, fructus Lycii, arillus longan, Poria, Mel, and water in a jar, mixing well, and sealing;
7) fermentation of
8) Filtering and clarifying
And filtering and clarifying the fermented wine liquid by adopting a membrane filtering device, and removing vinasse and impurities to obtain the clarified selenium-rich rice wine.
Preferably, the dosage of each component is as follows:
300 parts of selenium-rich glutinous rice 270-containing material, 50-70 parts of coix seed, 15-20 parts of distiller's yeast, 5-10 parts of selenium-rich saccharomyces cerevisiae, 30-45 parts of kudzu root, 30-45 parts of Chinese yam, 20-40 parts of medlar, 20-40 parts of longan, 15-25 parts of tuckahoe, 10-15 parts of honey and 420 parts of water 380-containing material.
As a preferable scheme, the selenium-rich glutinous rice is fresh rice produced in the same year, and the quality of the selenium-rich glutinous rice is in accordance with GB/T1354-2009. For example, Enshi selenium-rich glutinous rice can be purchased.
As a preferred scheme, the water quality is in accordance with the universal standard of GB5749, and the selenium-rich glutinous rice and the coix seeds are generally washed by water for 3-5 times to remove dust, so that the selenium-rich glutinous rice and the coix seeds are clean and sanitary. The water can be selected from Dabie mountain pure natural spring water.
Preferably, in the step 2), water with low hardness and neutral is preferably selected for soaking, the water temperature is controlled to be about 25 ℃, the soaking is generally carried out for 5-6 hours until the water can be ground into powder by hands, and the powder is fished out after the soaking, and the water is drained.
Preferably, in step 3), the steaming step comprises:
controlling the pressure of steaming to 0.15-0.25 MPa, steaming, maintaining the pressure for 10-20 min, and steaming for 30-40 min. The steaming can ensure that the steamed glutinous rice has uniform color and no white core.
Preferably, in the step 4), the temperature of the cooked glutinous rice after being cooled is 30-35 ℃. Naturally, the cooled boiled water can also be uniformly poured on the cooked glutinous rice to ensure that the cooked rice does not adhere and is cooled until the temperature of the cooked glutinous rice is reduced to 30-35 ℃.
Preferably, in the step 5), the liquid-material ratio of the monascus to the cooked glutinous rice is (1.5-2.5) mL: 50 g.
Preferably, the concentration of Monascus is (0.5-1.5) × 106cfu/mL。
According to a specific embodiment of the present invention, in step 5), 2mL may be added at a concentration of 106The red koji mold (cfu/mL) was inoculated on 50g of cooked glutinous rice.
Preferably, in the step 5), the pre-fermentation time is 10d-15 d. In the pre-fermentation process, the system can generate various functional active substances, such as MonacolinK, monascus pigment and the like, and the saccharification process can improve the saccharification degree of the rice wine.
According to the invention, in the step 6), the residual slurry after steaming in the step 3) can be optionally added into a brewing jar and uniformly mixed with other raw materials.
According to the invention, in the step 7), the fermentation process meets the GB2758 fermented wine and the wine preparation standard.
Preferably, in step 7), the raw materials are stirred once every 3 to 4 days of fermentation, and the brewing vat is sealed after stirring.
Preferably, in the step 7), if the liquor in the brewing jar is more than half of the volume of the brewing jar within 72 hours of fermentation, adding water into the brewing jar again, wherein the adding amount is 0.4-0.6 times of the weight of the initial selenium-rich glutinous rice and coix seed.
Preferably, in the step 7), the fermentation time is 25d-30 d.
According to the invention, it also comprises:
step 9) filling and sterilizing
Accurately filling by adopting a filling assembly line, sterilizing at high temperature after packaging, and cooling;
step 10) packaging and preserving
And (3) placing the rice wine for a period of time, packaging after completely cooling, transporting into a storehouse for storage, and keeping the storehouse cool, dry and ventilated, wherein the indoor temperature is not more than 25 ℃.
The second aspect of the invention provides the selenium-rich rice wine with the effect of reducing high blood pressure, high blood lipid and high blood sugar, which is prepared by the preparation method.
The invention has the beneficial effects that:
the rice wine is added with functional raw materials with homology of medicine and food in the process of fermenting and brewing the rice wine, is rich in 22 amino acids, four vitamins and five trace elements necessary for human bodies, has the effects of reducing blood sugar, blood fat and blood pressure, promoting blood circulation to remove blood stasis, strengthening spleen to promote digestion and the like, improves the nutrition and health care functions of the rice wine, and strengthens the taste of the rice wine.
The brewing process applies monascus to rice wine fermentation, inoculates the monascus to steamed glutinous rice to ferment into red yeast rice, generates functional substances such as Monacolin K (lovastatin substances), monascorubin and the like in the secondary metabolic process of fermentation, has the effects of reducing blood sugar, blood fat, blood pressure and the like, and can reduce side effects caused by medicaments; and the fermentation can be carried out before the rice wine fermentation, so that the saccharification degree of the rice wine is improved, the alcoholic strength and the total sugar content of the rice wine are further improved, and the kudzu root, the Chinese yam, the poria cocos and the like are supplemented for mixed fermentation, so that the rice wine is mellow, sweet and tasty in taste and mellow and fragrant. The product is suitable for people of all ages, has good health care effect while meeting the drinking requirement of people, has the effects of reducing blood sugar, reducing blood fat, reducing blood pressure, tonifying spleen, nourishing stomach, protecting liver and the like, and can also prevent cardiovascular and cerebrovascular diseases such as arteriosclerosis and the like.
The rice wine of the invention is rich in various amino acids, polysaccharides, vitamins and trace elements, wherein the selenium content is rich. Selenium is an indispensable microelement which can not be synthesized by human bodies, and has the effects of resisting oxidation, resisting cancer, detoxifying, expelling toxin, preventing diabetes and the like. The rice wine can supplement the selenium element required by people in daily life, and has wide application.
The invention adopts the membrane filtration technology to filter and clarify the fermented old rice wine and remove impurities, thus obtaining the pure old rice wine.
The kudzuvine root and the Chinese yam belong to the same source of medicine and food, the kudzuvine root contains nutrient components such as puerarin, soybean flavonoid glycoside, peanut essence and the like, has the effects of reducing blood sugar and blood fat, expanding blood vessels, quenching thirst and stopping diarrhea, dispelling the effects of alcohol and protecting liver and the like, is suitable for people of all ages and is particularly suitable for people suffering from three highs and cardiovascular and cerebrovascular diseases; the yam contains a large amount of mucin and polysaccharide, has special health care effect on human body, can prevent fat deposition on the vascular wall, and keep the elasticity of blood vessels, wherein the dioscin can regulate blood pressure, reduce blood sugar, reduce blood fat and inhibit tumor, and the allantoin can also play a role in diminishing inflammation and inhibiting bacteria, and has various effects of reducing blood sugar, reducing blood pressure, strengthening spleen and nourishing stomach, and the like. Poria has effects of enhancing immunity, tranquilizing, reducing blood sugar, lowering blood pressure, etc., and the pachyman rich in Poria also has effects of resisting tumor and protecting liver. The functional raw materials and the traditional glutinous rice are brewed by rice wine, and the product has good nutrition and health care functions and is worthy of popularization and application in the market.
The rice wine is orange red clear transparent liquid, is clear and transparent, and has no suspended matters and precipitates; the wine fragrance is mellow and strong, and the rice wine has the unique faint scent, mellow fragrance and coordinated composite fragrance of rice wine; the flavor of the old rice wine is enhanced by mixing and fermenting with auxiliary materials, the taste is soft and harmonious, and the old rice wine is mellow, sweet, tasty, strong in aroma and free of peculiar smell.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Detailed Description
Preferred embodiments of the present invention will be described in more detail below. While the following describes preferred embodiments of the present invention, it should be understood that the present invention may be embodied in various forms and should not be limited by the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
In the embodiment of the invention, the selenium-rich glutinous rice is purchased from commercial selenium-rich high-quality glutinous rice produced by Enshi in Hubei, the selenium-rich saccharomyces cerevisiae is Angel yeast, and other components are also obtained by commercial purchase.
Example 1:
the embodiment 1 provides selenium-rich rice wine with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar and a preparation method thereof.
(1) And (6) washing rice. Fresh rice produced in the current year is selected as the selenium-rich glutinous rice, and the quality of the selenium-rich glutinous rice conforms to GB/T1354-2009. The water quality of the washed rice meets the universal standard of GB5749, the selenium-rich glutinous rice and the coix seed are washed for 3-5 times by water, and dust is washed off, so that the rice is clean and sanitary.
(2) And (5) soaking. Soaking 285kg of selenium-rich glutinous rice and 60kg of coix seed in neutral water at 25 deg.C for 5-6 hr until the glutinous rice is crushed into powder by hand, taking out, and draining.
(3) And (5) steaming the rice. Steaming selenium-rich glutinous rice and Coicis semen in conventional steamer under 0.2MPa for 15 min, and steaming for 35 min. The cooked rice has uniform color and no white core.
(4) Spreading for cooling. After the steamed rice is taken out of the pot, the boiled water is uniformly poured on the cooked glutinous rice, so that the cooked glutinous rice can not be adhered and cooled until the temperature of the cooked glutinous rice is reduced to 30 ℃.
(5) Inoculating, fermenting and pre-saccharifying. After cooling the cooked glutinous rice, the Monascus purpureus went was inoculated into the steamed glutinous rice (2 mL of 10 concentration per 50g of cooked glutinous rice)6cfu/mL monascus), fermenting for 15 days to obtain the red yeast rice.
(6) Adding raw materials and mixed yeast. Putting fermented red yeast rice into a jar, scattering 17.5kg of mashed Sichuan distiller's yeast and 8kg of selenium-enriched saccharomyces cerevisiae, mixing 37.5kg of kudzu root, 37.5kg of Chinese yam, 30kg of medlar, 30kg of longan and 20kg of poria cocos, adding water (namely slurry water) left after rice steaming in the step (3), 400kg of Dabie mountain pure natural spring water and 12.5kg of honey, and sealing the jar.
(7) And (5) fermenting. The fermentation process conforms to the GB2758 fermented wine and the wine preparation standard. Stirring every 3-4 days, pressing the cooked rice to the water surface, covering the jar tightly, and fermenting for 30 days.
(8) And (5) filtering and clarifying. And filtering and clarifying the wine liquid by adopting a membrane filtering device, and removing vinasse and impurities to obtain the clarified rice wine.
(9) And (5) filling and sterilizing. And (3) accurately filling by adopting a filling assembly line of the old rice wine, sterilizing at high temperature after packaging, and cooling.
(10) And (5) packaging and storing. And (3) placing the old rice wine for a period of time, packaging after completely cooling, transporting into a storehouse for storage, and keeping the storehouse cool, dry and ventilated. The indoor temperature does not exceed 25 ℃.
Table 1 example 1 old rice wine sensory evaluation
TABLE 2 EXAMPLE 1 Rice wine physicochemical indices
TABLE 3 Effect of Rice wine of example 1 on fasting plasma glucose concentration in rats
TABLE 4 Effect of Rice wine of example 1 on rat systolic blood pressure
TABLE 5 Effect of Rice wine of example 1 on rat diastolic pressure
TABLE 6 influence of Rice wine of example 1 on the concentration of TC, TG, HDL-C, LDL-C in mouse serum
The alcohol content of the rice wine is 16.5 percent voL, the total acid content is 6.55g/L, the total sugar content is 125.6g/L, the selenium content is 0.1688mg/kg, salmonella and staphylococcus aureus are not detected, and the rice wine meets the national food quality safety standard.
The fasting blood sugar and the blood pressure of rats are measured through animal experiments, and the result shows that the rice wine has the effects of reducing blood sugar and blood pressure. As shown in Table 3, the fasting blood glucose concentration of the aged rice wine-fed rats was significantly lower than that of the model control group and slightly higher than that of the positive control group. The blood sugar concentration of the medium-dose group is reduced most obviously, which shows that the bitter gourd polypeptide compound nutrient can reduce the fasting blood sugar of a diabetes model rat and has the function of reducing the blood sugar.
As shown in tables 4 and 5, compared with the rat before treatment, the systolic pressure and diastolic pressure of the rat after the old rice wine gavage are obviously reduced, wherein the blood pressure reducing effect of the medium-dose group is most obvious, the effect is equivalent to that of the positive control group, and the rat has an obvious blood pressure reducing effect.
As can be seen from Table 6, the contents of TC, TG and LDL-C in the serum of the mouse in the high-fat model group are all obviously higher than those of the normal control group, and the concentration of HDL-C is lower than that of the normal control group, which indicates that the mouse hyperlipidemia model is successfully established; the concentrations of TC, TG and LDL-C in the serum of rats can be reduced and the concentration of HDL-C can be increased by respectively administering high, medium and low doses of rice wine, wherein the lipid-lowering effect of the high dose group is most obvious. Therefore, the rice wine has the functions of reducing total cholesterol, triglyceride and low-density lipoprotein, improving the capacity of high-density lipoprotein, reducing blood fat and treating hyperlipidemia to a certain extent.
Example 2:
the difference from the example 1 is that the dosage of each raw material is as follows:
270kg of selenium-rich glutinous rice, 70kg of coix seed, 20kg of Sichuan distiller's yeast, 6kg of selenium-rich saccharomyces cerevisiae, 45kg of kudzu root, 30kg of Chinese yam, 40kg of medlar, 20kg of longan, 15kg of poria cocos, 415kg of pure natural spring water of Dabieshan mountain and 15kg of honey.
Table 7 example 2 old rice wine sensory evaluation
TABLE 8 EXAMPLE 2 Rice wine physicochemical indices
TABLE 9 Effect of Rice wine of example 2 on fasting plasma glucose concentration in rats
TABLE 10 Effect of old rice wine of example 2 on rat systolic blood pressure
TABLE 11 Effect of Rice wine of example 2 on rat diastolic blood pressure
TABLE 12 Effect of old rice wine of example 2 on the concentration of TC, TG, HDL-C, LDL-C in mouse serum
Example 3:
the difference from the example 1 is that the dosage of each raw material is as follows:
300kg of selenium-rich glutinous rice, 50kg of coix seed, 15kg of Sichuan distiller's yeast, 10kg of selenium-rich saccharomyces cerevisiae, 30kg of kudzu vine root, 45kg of Chinese yam, 20kg of medlar, 40kg of longan, 25kg of poria cocos, 385kg of pure natural spring water of Dabie mountain and 10kg of honey.
TABLE 13 example 3 old rice wine sensory evaluation
TABLE 14 EXAMPLE 3 Rice wine physicochemical indices
TABLE 15 Effect of old rice wine of example 3 on fasting plasma glucose concentration in rats
TABLE 16 Effect of old rice wine of example 3 on rat systolic blood pressure
TABLE 17 Effect of Rice wine of example 3 on rat diastolic blood pressure
TABLE 18 Effect of old rice wine of example 3 on the concentration of TC, TG, HDL-C, LDL-C in mouse serum
Wherein, the experimental scheme of each determination in the examples is as follows:
1. measurement of fasting blood glucose in rats:
60 healthy rats are taken and fed in cages, and are randomly divided into 6 groups after being fed with adaptive common feed for 1 week, namely a normal control group, a model control group, a positive control group and rice wine high, medium and low dose groups. Except for normal control group rats, the rats were fed with high-fat and high-sugar feed, fasted for 12 hours after 4 weeks, and injected caudally at a rate of 25mg/kg STZ (strictly by rapid injection per rat body weight). After 72 hours, tail blood of rats fasted for 12 hours is taken and the blood sugar value is measured by a portable glucometer, and the model of the diabetic rats is considered to be successful if the fasting blood sugar is more than or equal to 11.1 mmol/L.
All rats were fed continuously and were gavaged at 1.0mL/100g daily, positive drug control group was gavaged at 50mg/kg daily metformin, high, medium and low dose groups were gavaged at 2mL rice wine, 1.5mL rice wine +0.5mL distilled water, 1mL rice wine +1mL distilled water daily, and normal and model groups were gavaged at the same volume of distilled water. After 1 week of successful molding, the drug is continuously administered for 8 weeks, and the other groups except the normal control group are continuously fed with high-fat feed during the gavage period, and each group freely takes food and drinks water. At the end of 8 weeks, blood was collected from the tail of each group of rats after fasting for 8 hours, and fasting blood glucose was measured by glucose oxidase method on 7600-20 type full-automatic biochemical analyzer.
2. Measurement of rat blood pressure:
48 healthy male Wistar rats with the weight of 200-220g are taken, observed to have no abnormality after being adapted for one week by conventional feeding, and are randomly divided into two groups: 8 were normal control groups, 40 were modeling groups, and both groups were fed with basal feed, wherein the modeling groups added 0.85% sodium chloride solution, i.e. high salt feed, to the basal feed. Blood pressure and body weight were measured weekly, and after the blood pressure of the animals had significantly increased and stabilized by about week six, the subsequent experimental studies were initiated.
The hypertension rats successfully modeled were randomly divided into 5 groups of 8 rats each, which were: model control group, positive control group, high, medium and low dose groups. The gavage is carried out according to the weight of 1.0mL/100g every day, the positive drug control group is gavage by 15mg/kg captopril, rats in the high, medium and low dose groups are respectively gavage by 2mL rice wine, 1.5mL rice wine +0.5mL distilled water, 1mL rice wine +1mL distilled water every day, and the normal control group and the model control group are given distilled water with the same volume for continuous administration for 4 weeks. During the administration process, the other groups except the normal control group continue to be fed with 5g/100g of high-salt feed during the gavage period, and each group freely takes food and drinks water. The blood pressure of the tail artery of the rat is measured by an indirect pressure measurement method, and the measurement result is recorded.
3. Determination of Total Cholesterol (TC), Triglycerides (TG), high Density lipoprotein (HDL-C), Low Density lipoprotein (LDL-C) concentration in mouse serum
60 SPF-level Kunming male mice are selected, and are randomly divided into 6 groups after being pre-fed for one week under the experimental environment, namely a normal control group, a high-fat control group, a positive control group and high, medium and low dose groups of rice wine. Except for the group using the basal diet for the normal control group, each group was fed with high fat diet. After 8 weeks of molding, blood samples are taken to detect biochemical indexes to determine whether the hyperlipidemia model is successful. The gavage is carried out according to the weight of 0.1mL/10g every day, the positive drug control group is subjected to the gavage by 10mg/kg simvastatin, the mice of the high, medium and low dose groups are respectively subjected to the gavage by 0.2mL of rice wine, 0.15mL of rice wine +0.05mL of distilled water, 0.1mL of rice wine +0.1mL of distilled water every day, the normal control group and the model control group are given with the same volume of distilled water and are continuously subjected to the gavage for 8 weeks, and each group can freely take food and drink water. And at the end of the eighth week, taking blood from eyeballs, standing for 30min, centrifugally separating serum, and measuring the concentrations of TC, TG and HDL-C, LDL-C in the serum according to a kit instruction method.
Having described embodiments of the present invention, the foregoing description is intended to be exemplary, not exhaustive, and not limited to the embodiments disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments.
Claims (10)
1. A preparation method of selenium-rich rice wine with the effect of reducing high blood pressure, high blood lipid and high blood sugar is characterized by comprising the following steps:
1) rice washing
Cleaning the selenium-rich glutinous rice and the coix seed;
2) soaking
Soaking the cleaned selenium-rich glutinous rice and coix seed until the selenium-rich glutinous rice and the coix seed can be ground into powder by hands, and draining;
3) steamed rice
Steaming the selenium-rich glutinous rice and the coix seeds which are drained to obtain glutinous rice;
4) spread for cooling
Cooling the cooked glutinous rice;
5) inoculating monascus for pre-fermentation
Inoculating monascus to the glutinous rice in the step 4) for pre-fermentation to obtain pre-fermented red yeast rice;
6) adding raw materials and mixed yeast
Placing red yeast rice, distiller's yeast, selenium-rich Saccharomyces cerevisiae, radix Puerariae, rhizoma Dioscoreae, fructus Lycii, arillus longan, Poria, Mel, and water in a jar, mixing well, and sealing;
7) fermentation of
8) Filtering and clarifying
And filtering and clarifying the fermented wine liquid by adopting a membrane filtering device, and removing vinasse and impurities to obtain the clarified selenium-rich rice wine.
2. The preparation method according to claim 1, wherein the components are used in the following amounts:
300 parts of selenium-rich glutinous rice 270-containing material, 50-70 parts of coix seed, 15-20 parts of distiller's yeast, 5-10 parts of selenium-rich saccharomyces cerevisiae, 30-45 parts of kudzu root, 30-45 parts of Chinese yam, 20-40 parts of medlar, 20-40 parts of longan, 15-25 parts of tuckahoe, 10-15 parts of honey and 420 parts of water 380-containing material.
3. The preparation method according to claim 1, wherein in the step 3), the steaming step includes:
controlling the pressure of steaming to 0.15-0.25 MPa, steaming, maintaining the pressure for 10-20 min, and steaming for 30-40 min.
4. The preparation method according to claim 1, wherein the temperature of the cooked glutinous rice after cooling in step 4) is 30 ℃ to 35 ℃.
5. The preparation method according to claim 1, wherein in the step 5), the liquid-to-material ratio of the monascus to the cooked glutinous rice is (1.5-2.5) mL: 50 g.
6. The method according to claim 1, wherein the concentration of Monascus purpureus is (0.5-1.5) × 106cfu/mL。
7. The method according to claim 1, wherein the pre-fermentation time in step 5) is 10d to 15 d.
8. The preparation method according to claim 1, wherein in the step 7), if the wine liquid in the wine brewing jar exceeds half of the volume of the wine brewing jar within 72 hours of fermentation, water is added into the wine brewing jar again, and the adding amount is 0.4-0.6 times of the weight of the initial selenium-rich glutinous rice and coix seed.
9. The method according to claim 1, wherein the fermentation time in step 7) is 25d to 30 d.
10. Selenium-enriched rice wine with efficacy of reducing high blood pressure, high blood lipid and high blood sugar, prepared by the preparation method of any one of claims 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910963942.2A CN110643462A (en) | 2019-10-11 | 2019-10-11 | Selenium-rich rice wine with effect of reducing high blood pressure, high blood sugar and high blood lipid and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910963942.2A CN110643462A (en) | 2019-10-11 | 2019-10-11 | Selenium-rich rice wine with effect of reducing high blood pressure, high blood sugar and high blood lipid and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110643462A true CN110643462A (en) | 2020-01-03 |
Family
ID=69012735
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910963942.2A Pending CN110643462A (en) | 2019-10-11 | 2019-10-11 | Selenium-rich rice wine with effect of reducing high blood pressure, high blood sugar and high blood lipid and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110643462A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104745397A (en) * | 2015-04-17 | 2015-07-01 | 福建省农业科学院农业工程技术研究所 | Preparation method of mild type red koji yellow rice wine |
| CN106190720A (en) * | 2016-07-08 | 2016-12-07 | 江苏今世缘酒业股份有限公司 | A kind of rich in MonacolinK Monas cuspurpureus Went rice wine and brewage process thereof |
| CN106754057A (en) * | 2016-12-30 | 2017-05-31 | 浙江工业大学 | A kind of health care red starter glutinous wine and preparation method thereof |
-
2019
- 2019-10-11 CN CN201910963942.2A patent/CN110643462A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104745397A (en) * | 2015-04-17 | 2015-07-01 | 福建省农业科学院农业工程技术研究所 | Preparation method of mild type red koji yellow rice wine |
| CN106190720A (en) * | 2016-07-08 | 2016-12-07 | 江苏今世缘酒业股份有限公司 | A kind of rich in MonacolinK Monas cuspurpureus Went rice wine and brewage process thereof |
| CN106754057A (en) * | 2016-12-30 | 2017-05-31 | 浙江工业大学 | A kind of health care red starter glutinous wine and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 宋淑芬等: "红曲甜米酒的研制", 《长江大学学报(自科版)》 * |
| 程亚运等: "红曲枣酒发酵工艺", 《安徽工程大学学报》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104263588B (en) | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material | |
| CN102669540B (en) | Fresh rose fermented glutinous rice and preparation method thereof | |
| JP4616413B1 (en) | Fermented food manufacturing method and fermented food | |
| CN107151610B (en) | Yellow wine brewing method | |
| CN104498264A (en) | Gardenia jadelike wine and brewing method thereof | |
| WO2017201877A1 (en) | Red yeast grape wine and manufacturing method thereof | |
| CN103146560A (en) | Health-care vinegar and preparation method thereof | |
| CN104877876A (en) | Mulberry black rice wine and making method thereof | |
| CN105062828A (en) | High-quality home-brew health-care sorghum liquor | |
| CN106566762A (en) | Tea wine brewing process | |
| CN104824767A (en) | Hericium erinaceus fermentation appetite-enhancing and digestion-promoting beverage | |
| CN105754805A (en) | Rosa roxburghii tratt lung-moistening health-care wine and preparation method thereof | |
| CN107343566A (en) | A kind of green and healthy pig feed processing and green and healthy swine rearing method | |
| CN101654642B (en) | Melissa honey wine and preparation method thereof | |
| CN104026391A (en) | Barley fermented feed for mandarin fishes and preparation method of feed | |
| CN102260617B (en) | Royal jelly specially-produced wine and preparation technology thereof | |
| CN108795684A (en) | One kind is enriched blood lipid-loweringing jujube health preserving vinegar and preparation method thereof | |
| CN110607218B (en) | Sobering-up vinegar and preparation method and application thereof | |
| KR101120286B1 (en) | Manufacturing method of the distilled liquor comprising Acer tegmentosum | |
| CN106036849A (en) | Healthcare green plum food and preparation method thereof | |
| CN106544215A (en) | A kind of manufacture method of Hakka yellow rice wine | |
| CN106635701A (en) | Quinoa rice wine | |
| CN107653166A (en) | A kind of Salvia japonica wine and preparation method thereof | |
| CN110643462A (en) | Selenium-rich rice wine with effect of reducing high blood pressure, high blood sugar and high blood lipid and preparation method thereof | |
| CN104419587A (en) | Production method of Prunus Cerasifera fruit wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200103 |