CN112094724A

CN112094724A - Edible vinegar and preparation method and application thereof

Info

Publication number: CN112094724A
Application number: CN201910522681.0A
Authority: CN
Inventors: 石小和
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-06-17
Filing date: 2019-06-17
Publication date: 2020-12-18

Abstract

The invention belongs to the technical field of biology, and particularly relates to vinegar and a preparation method and application thereof; the preparation method of the vinegar comprises the following steps: fermenting vinasse of the famous wine by using the fermented grains of the aspongopus fragrant ester vinegar to obtain a fermentation product; sequentially carrying out fermented grains, fermented grains smoking and vinegar pouring treatment on the fermentation product to obtain vinegar liquid; freezing the vinegar liquid until the surface of the vinegar liquid is solidified to obtain vinegar blocks; melting the vinegar blocks, and collecting melted concentrated vinegar liquid; and ageing the concentrated vinegar liquid to obtain the vinegar. The vinasse of the famous wine is used as the raw material to ferment the vinegar, so that the nutrient substances in the vinasse of the famous wine are fully utilized, the waste is avoided, the high-value utilization and the clean production of the vinasse of the famous wine are realized, the brewed vinegar has the substances in the vinasse of the famous wine, the substance components of the vinegar are richer, and the value is higher.

Description

Edible vinegar and preparation method and application thereof

Technical Field

The invention belongs to the technical field of biology, and particularly relates to vinegar and a preparation method and application thereof.

Background

The liquor industry in China is continuously growing, the vinasse generated is continuously increased, about 4000 ten thousand tons of the liquor are generated each year, and the annual emission of Maotai-flavor liquor such as Maotai vinasse reaches 20 ten thousand tons. The distiller's grains contain partial alcohol, rich residual fat, protein, fiber, vitamins, trace elements, nitrogen-free extract, etc.

Although Maotai establishes a vinasse recycling company, the energy consumption of the vinasse treatment process is high, the economic and social benefits are low, the resource waste is caused, and the environment pollution is also caused.

Disclosure of Invention

In view of the above, the invention aims to provide vinegar and a preparation method and application thereof, so as to solve the problems of resource waste and environmental pollution caused by the existing vinasse treatment technology and realize high-value utilization and clean production of vinasse of famous wine.

In order to achieve the above object, the first aspect of the present invention provides the following technical solutions: a method for preparing vinegar comprises the following steps:

fermenting vinasse of the famous wine by using the fermented grains of the aspongopus fragrant ester vinegar to obtain a fermentation product;

sequentially carrying out fermented grains, fermented grains smoking and vinegar pouring treatment on the fermentation product to obtain vinegar liquid;

freezing the vinegar liquid until the surface of the vinegar liquid is solidified to obtain vinegar blocks;

melting the vinegar blocks, and collecting melted concentrated vinegar liquid;

aging the concentrated vinegar liquid to obtain vinegar;

wherein the fermented substrate of the koji balsamiferous vinegar is fermented substrate of the koji balsamiferous vinegar generated in the brewing process; the koji aromatic ester vinegar is a raw stock vinegar prepared by utilizing famous wine fungus series Daqu in alcohol fermentation.

Preferably, the step of fermenting the vinasse of the famous wine by using the fermented grains of the aspongopus ester vinegar to obtain the fermentation product comprises the following steps:

adding the koji aromatic ester vinegar fermented grains and grain processing peel substances into the vinasse of the famous wine, uniformly mixing, and carrying out aerobic fermentation for 0-15 days to obtain a fermentation product; wherein the weight percentage of the famous wine vinasse, the koji aromatic ester vinegar fermented grains and the grain processing peel substances is 100 percent: 50% -200%: 0 to 60 percent.

adding grain raw materials to be fermented and famous wine yeast after soaking, steaming and stewing into vinasse of famous wine, uniformly mixing, carrying out anaerobic fermentation, adding grain processing peel substances as loose materials after fermenting for 15-730 days, uniformly mixing, adding fermented grains of the kaempferia galamga vinegar, carrying out aerobic fermentation for 8-15 days, and obtaining a fermentation product;

wherein the famous wine vinasse, the grain raw material to be fermented, the famous wine Daqu, the grain processing peel substance and the fermented Jiuqu aromatic ester vinegar are 100 percent by weight: 30% -150%: 55% -180%: 80% -300%: 30 to 100 percent.

Preferably, the step of aging comprises:

carrying out unstrained spirits treatment on the fermentation product for 15-720 days under a sealed condition to obtain an unstrained spirits product;

the steps of smoking the unstrained spirits comprise:

heating a part of the aged fermentation substrate product by slow fire, and smoking the fermentation substrate for 4-8 days at 70-90 ℃ to obtain a smoked fermentation substrate product.

Preferably, the step of pouring vinegar comprises:

adding water and light vinegar into the other part of the aged wine product, soaking for more than 12h, and leaching out the vinegar to obtain a first vinegar; wherein the total weight of the other part of the fermented grain product, water and light vinegar liquid is 2-3 times of that of the other part of the fermented grain product.

Heating the first vinegar liquid to boiling state, injecting the first vinegar liquid into the smoked culture product, soaking for more than 10h, and leaching out the vinegar liquid to obtain a second vinegar liquid.

Preferably, the step of melting the vinegar pieces and collecting the melted concentrated vinegar liquid comprises:

and (3) melting the vinegar blocks at 0-20 ℃, and collecting melted concentrated vinegar liquid.

Preferably, the step of aging the concentrated vinegar liquid to obtain vinegar comprises:

placing the concentrated vinegar liquid in a closed container, and aging in the open air for at least 12 months to obtain edible vinegar.

The second aspect of the invention provides the technical scheme that: vinegar is prepared by the method for preparing vinegar.

Preferably, the total acid content in the vinegar is not less than 10.0g/100mL, the non-volatile acid content is not less than 8.0g/100mL, the soluble salt-free solid content is not less than 30g/100mL, the total polysaccharide content is not less than 100.0mg/g, the total polypeptide content is not less than 80.0mg/g, the total free amino acid content is not less than 40.0mg/g, the total biological flavone content is not less than 7.0mg/g, and the total polyphenol content is not less than 10.0 mg/g.

The third aspect of the invention provides the technical scheme that: the edible vinegar is applied to the medicines or health products for improving the immunity of human bodies.

Compared with the prior art, the invention has the following beneficial effects:

the method is based on the fermentation of the vinasse of the famous wine by the fermented grains of the aspongopus fragrant ester vinegar, fully utilizes the nutrient substances in the vinasse of the famous wine, avoids waste, and realizes high-value utilization and clean production of the vinasse of the famous wine; in addition, the technical components of the aspongopus japonicus ester vinegar are quite rich, and the aspongopus japonicus ester vinegar has a plurality of medicinal and health-care effects, and the vinegar provided by the invention also contains rich nutrient substances in vinasse of the famous wine on the basis of the technical components of the aspongopus yeast ester vinegar, so that the vinegar has more abundant substance components and higher medicinal and health-care values.

Detailed Description

In order to make the technical problems, technical solutions and advantageous effects to be solved by the present invention more clearly apparent, the present invention is further described in detail below with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which embodiments of the invention belong. If a definition set forth in this section is contrary to or otherwise inconsistent with a definition set forth in the patents, patent applications, published patent applications, and other publications that are herein incorporated by reference, the definition set forth in this section prevails over the definition that is incorporated herein by reference.

In addition, the weight of the related components mentioned in the description of the embodiments of the present invention may not only refer to the specific content of each component, but also represent the proportional relationship of the weight among the components, and therefore, it is within the scope of the disclosure of the description of the embodiments of the present invention to scale up or down the content of the related components according to the description of the embodiments of the present invention. Specifically, the weight described in the description of the embodiments of the present invention may be a unit of weight known in the chemical industry, such as μ g, mg, g, and kg.

The first aspect of the embodiment of the invention provides a preparation method of vinegar, which comprises the following steps:

s100, fermenting vinasse of the famous wine by using the fermented grains of the aspongopus savory ester vinegar to obtain a fermentation product;

wherein, the method comprises the following steps of fermenting vinasse of the famous wine by using fermented grains of the aspongopus fragrant ester vinegar to obtain a fermentation product, wherein one mode is as follows:

adding the koji aromatic ester vinegar fermented grains and grain processing peel substances into the vinasse of the famous wine, uniformly mixing, and carrying out aerobic fermentation for 0-15 days to obtain a fermentation product; wherein the weight percentage of the famous wine vinasse, the koji aromatic ester vinegar fermented grains and the grain processing peel substances is 100 percent: 50% -200%: 0 to 60 percent. In this way, vinasse of famous wine can be used as main material.

When only the distilled grains of the Jiuquxiangzhi vinegar are added and the grain processing peel substances are not added, the distilled grains of the Jiuquxiangzhi vinegar can be uniformly mixed without fermentation for 0 day, namely the distilled grains of the Jiuquxiangzhi vinegar are fermented for 0 day.

The vinasse of the famous wine can be placed in a fermentation device for fermentation. The fermentation device may be a glass tank or a ceramic jar, but the fermentation device is not limited to the glass tank or the ceramic jar, and may include any device capable of fermenting vinasse of famous wine.

Preferably, the koji sweet ester vinegar fermented grains fermented for 6-8 days can be added into the famous wine lees.

The method comprises the following steps of fermenting vinasse of the famous wine by using fermented grains of the aspongopus fragrant ester vinegar to obtain a fermentation product, wherein the other method comprises the following steps:

adding grain raw materials to be fermented and famous wine yeast after soaking, steaming and stewing into vinasse of famous wine, uniformly mixing, carrying out anaerobic fermentation, adding grain processing peel substances as loose materials after fermenting for 15-730 days, uniformly mixing, adding fermented grains of the kaempferia galamga vinegar, carrying out aerobic fermentation for 8-15 days, and obtaining a fermentation product; in this way, vinasse of famous wine can be used as an auxiliary material.

In this way, the vinasse of the famous wine is subjected to more fermentation stages, the fermentation time is longer, and more secondary metabolites are generated by microorganisms in the fermentation process; and crude protein and other substances contained in the vinasse of the famous wine react more fully, and the proportion of the generated micromolecule peptides is larger.

S200, sequentially carrying out unstrained spirits, unstrained spirits smoking and vinegar pouring treatment on the fermentation product to obtain vinegar liquid;

in particular, the amount of the solvent to be used,

the step of the fermented grains comprises the following steps:

carrying out unstrained spirits treatment on the fermentation product for 15-720 days under a sealed condition to obtain an unstrained spirits product; the temperature of the aging environment is not particularly limited, and may be generally performed at room temperature.

The fermentation product may be filled when placed in a sealed container, or may leave a small space to trap a small amount of air.

As a specific embodiment of the invention, the fermentation product can be placed into a glass jar and then compacted and filled, a cover with a sealing plug is screwed, and sealed by gypsum and glue, so as to ensure strict sealing, and the fermented grains are aged for 15-720 days in an environment of 2-25 ℃.

The steps of smoking the unstrained spirits comprise:

The vinegar pouring method comprises the following steps:

adding water and light vinegar into the other part of the aged wine product, soaking for more than 12h, and leaching out the vinegar to obtain a first vinegar; wherein the total weight of the other part of the fermented grain product, water and light vinegar liquid is 2-3 times of the weight of the other part of the fermented grain product, and the water and the light vinegar liquid can be mixed in any proportion; the light vinegar liquid can be the light vinegar liquid of the last vinegar drenching and can also be the light vinegar liquid generated after the vinegar residue water separation.

Heating the first vinegar solution to boiling state such as 100 deg.C, injecting into the product of smoked grains, soaking for more than 10 hr, and leaching to obtain second vinegar solution.

S300, freezing the vinegar liquid until the surface of the vinegar liquid is solidified to obtain vinegar blocks;

in the step of freezing treatment, the freezing treatment can be carried out at-50 ℃ to-1 ℃; the freezing environment may preferably be a freezer, freezer or refrigerator, frozen to a substantially solid block of vinegar. Since the vinegar liquid has a complicated composition and contains acetic acid, lactic acid, amino acids, various aromatic substances, and the like, a partially thick liquid may be contained in the vinegar cake formed after freezing.

The vinegar block obtained by freezing is not required to be solid, and the coagulated state may be a vinegar block which is just coagulated on the surface and is substantially solid, may be a vinegar block which is completely coagulated from the inside to the outside, or may be a vinegar block which is in between the two states.

S400, melting the vinegar blocks, and collecting melted concentrated vinegar liquid;

and (3) putting the frozen product, namely the vinegar block, at 0-20 ℃ for melting treatment, naturally melting, and collecting melted concentrated vinegar liquid.

S500, ageing the concentrated vinegar liquid to obtain vinegar;

placing the concentrated vinegar liquid in a closed container such as a brewing jar, and aging in the open air for at least 12 months to obtain edible vinegar. In the open air environment, as the aging time is prolonged, the total amount of aroma components tends to be reduced due to volatilization loss of part of aroma components or aging conversion into other aroma components, but the types of the aroma components are increased, so that the aroma is softer.

In the embodiment of the invention, the famous wine refers to various types of white spirits of which the famous wine titles are obtained by five national wine evaluation meetings in China since 1952, and the famous wine comprises but is not limited to: maotai, wuliangye, Luzhou Laojiao, Jiannanchun, Fenjiu, Yanghe Daqu, Lang liquor, Gujing tribute liquor, Dong liquor, Xifeng liquor, Shuanggou Daqu and the like can be prepared in the environment of famous liquor production or can be directly purchased from local Daqu manufacturers. Preferably, the famous wine can be Maotai, wuliangye, Luzhou Laojiao, Jiannanchun wine, Dong wine, and Gujing tribute wine; further preferably, the famous wine refers to thatch, wuliangye and Luzhou Lao jiao.

The famous wine fungus strain refers to the microbial flora in the famous wine producing area. Preferably, the famous wine fungus strain is a microorganism strain of Maotai, wuliangye, Luzhou Laojiao and Jiannanchun wine.

The vinasse of the famous wine refers to vinasse of various types of white spirits with the famous wine titles obtained by five national wine evaluation meetings in China since 1952, and comprises but is not limited to: maotai, wuliangye, Luzhou Laojiao, Jiannanchun, Fenjiu, Yanghe Daqu, Lang liquor, Gujing tribute liquor, Dong liquor, Xifeng liquor, Shuanggou Daqu and other famous wine vinasse. Preferably, the vinasse of the famous wine refers to the vinasse of Maotai, wuliangye and Luzhou Laojiao.

Wherein the preparation of the aspongopus ester vinegar comprises the following steps: soaking the grain raw material in water, steaming, and stewing to obtain the raw material to be fermented; and sequentially carrying out alcoholic fermentation, acetic fermentation, fumigating, vinegar pouring and ageing on the raw materials to be fermented.

Preferably, between the vinegar pouring and the aging, the method further comprises the following steps: freezing vinegar; the frozen vinegar comprises: freezing the vinegar liquid into solid vinegar blocks, then melting the vinegar blocks, and collecting the melted thick vinegar liquid.

As a specific embodiment of the invention, the preparation of the aspongopus ester vinegar comprises the following steps:

s01, adding water accounting for 30-60% of the weight of the cereal raw material into the cereal raw material for infiltration to ensure that the cereal raw material fully absorbs water to obtain the infiltrated cereal raw material;

s02, steaming the grain raw material soaked in the S01 for 90-180 min to obtain a steamed material;

s03, adding water accounting for 180-350% of the weight of the grain raw material into the steamed material obtained in the step S02, and stewing for 15-80 min under the action of steam to obtain a raw material to be fermented;

s04, adding famous wine fungus series yeast strain which accounts for 20-120% of the weight of the cereal raw material into the raw material to be fermented obtained in the step S03, and uniformly mixing;

s05, adding water accounting for 40-70% of the weight of the cereal raw material, and carrying out alcohol fermentation for 15-730 days at 28-35 ℃ to obtain wine mash;

s06, adding grain processing peel substances accounting for 100-300% of the weight of the grain raw materials into the fermented glutinous rice obtained in the S05 to serve as loose materials, and uniformly mixing;

s07, adding 5-15% by weight of grain raw materials into the vinegar substrate which is fermented for 6-8 days, and carrying out acetic fermentation for 8-360 days to obtain vinegar substrate; the vinegar substrate fermented for 6-8 days refers to vinegar substrate fermented for 6-8 days in the previous acetic acid fermentation process, or vinegar substrate obtained by acetic acid fermentation for 6-8 days by adopting acetic acid strains; the original pulp vinegar prepared by acetic acid fermentation with acetic acid strain has light fragrance, and the active substances are reduced correspondingly. Therefore, in the embodiment of the invention, the vinegar substrate fermented for 6-8 days is preferably the vinegar substrate fermented for 6-8 days in the previous time, so that the acetic acid fermentation effect is better, and the material components are richer.

S08, smoking 25-75% of the vinegar residue obtained in the step S07 at 70-90 ℃ for 4-8 days to obtain a koji balsam vinegar smoking residue product;

s09, adding cold water and vinegar pouring light vinegar liquid into the residual vinegar grains in the step S08 to enable the total weight to be increased to 2-3 times of the original weight, soaking for more than 12 hours, and pouring out the vinegar liquid to obtain third vinegar liquid; heating the third vinegar solution to boiling state, adding into the product of fermented product of JIUQUXIANGZHI vinegar, soaking for more than 10 hr, and leaching out again to obtain fourth vinegar solution;

s10, freezing the fourth vinegar liquid obtained in the step S09 in a freezing environment to obtain a piece of koji balsam vinegar; then, placing the koji aromatic ester vinegar blocks in an environment with the temperature of 0-20 ℃ to naturally melt the koji aromatic ester vinegar blocks, and collecting flowing thick vinegar liquid; the freezing environment is preferably a freezer, freezer or refrigerator. The koji balsam vinegar block may be a vinegar block which is just solidified on the outer surface and is substantially solid, or a vinegar block which is completely solidified from the inside to the outside.

S11, putting the concentrated vinegar liquid collected in the step S10 into a brewing jar, and brewing in the open air for at least 12 months to obtain the aspongopus aromatic ester vinegar.

The above cereal raw materials include, but are not limited to, cereals, beans and potatoes, preferably cereals such as sorghum, rice, millet, wheat and the like.

Through detection, the acidity of the aspongopus aromaticus ester vinegar prepared by the method is not lower than 9.0g/100mL, the polysaccharide content is not less than 96.0mg/g, the polypeptide content is not less than 58.8mg/g, the total amount of free amino acids is not less than 4.21mg/g, the content of biological total flavonoids is not less than 5.60mg/g, and the polyphenol content is not less than 6.75 mg/g.

According to the embodiment of the invention, the vinasse of the famous wine is used as the raw material to ferment the vinegar, so that the nutrient substances in the vinasse of the famous wine are fully utilized, the waste is avoided, the high-value utilization and the clean production of the vinasse of the famous wine are realized, the brewed vinegar has the substances in the vinasse of the famous wine, and the substances in the vinegar are richer in components and higher in value.

In a second aspect, the present invention provides vinegar obtained by the method for producing vinegar according to any one of the above embodiments.

Through detection, the total acid content of the vinegar prepared by the vinegar preparation method in any embodiment is not less than 10.0g/100mL, the non-volatile acid content is not less than 8.0g/100mL, the soluble salt-free solid content is not less than 30g/100mL, the total polysaccharide content is not less than 100.0mg/g, the total polypeptide content is not less than 80.0mg/g, the total amount of free amino acids is not less than 40.0mg/g, the total biological flavone content is not less than 7.0mg/g, and the total polyphenol content is not less than 10.0 mg/g.

In addition, 16 free amino acids are detected in the vinegar, wherein the content of essential amino acids is not less than 17.0mg/g, and the detected essential amino acids comprise lysine, threonine, leucine, isoleucine, valine, methionine and phenylalanine; the content of semi-essential amino group (such as arginine and histidine) is not less than 6.0 mg/g; and detecting ligustrazine, ferulic acid, chlorogenic acid, gamma-aminobutyric acid, choline, glycerophosphorylcholine, inositol, anthocyanin, catechin, epicatechin and other active substances.

The third aspect of the embodiment of the invention provides application of the edible vinegar in medicines or health-care products for improving human immunity.

Wherein the polysaccharide contained in the edible vinegar has the effects of reducing blood sugar and blood fat, resisting oxidation, improving the immune function, resisting virus, resisting tumor and the like. The biological total flavone has strong biological activity, has the functions of reducing blood fat and blood sugar, resisting inflammation and allergy, resisting bacteria and virus, can remove free radicals, resist oxidation and carcinogenic factors, inhibit blood flow of tumor tissues to supply nutrition required by the tumor tissues, improve immunity and the like, thereby achieving the effects of inhibiting and preventing cancers. Free radicals are increased due to in vivo metabolism or external radiation, so that oxidative damage to proteins is a cause of many diseases of human beings, such as coronary heart disease, cancer, Parkinson's disease, self-aging process and the like, and polyphenol has strong antioxidant capacity and can play a good role in preventing the diseases.

Amino acids are basic substances constituting proteins, and have the following functions: synthesizing tissue protein; converting into ammonia-containing substances such as acid, hormone, antibody, and creatine; conversion to carbohydrates and fats; oxidized to carbon dioxide and water and urea, producing energy.

The edible vinegar also comprises ligustrazine, ferulic acid, chlorogenic acid, gamma-aminobutyric acid, choline, glycerophosphorylcholine, inositol, anthocyanin, catechin, epicatechin, etc.; ligustrazine has cardiovascular pharmacological effects of dilating coronary artery, resisting coagulation, resisting platelet aggregation, resisting myocardial ischemia reperfusion injury, lowering blood pressure, lowering pulmonary hypertension, inhibiting proliferation of smooth muscle cell and fibroblast, and resisting experimental arrhythmia; ferulic acid can inhibit platelet aggregation and release of thromboxane, reduce risk of thrombosis, inhibit liver synthesis of cholesterol, and reduce blood lipid; chlorogenic acid is an important bioactive substance, and has antibacterial, antiviral, leukocyte increasing, liver protecting, gallbladder promoting, antitumor, blood pressure lowering, blood lipid reducing, free radical scavenging, and central nervous system exciting effects; gamma-aminobutyric acid is an important inhibitory neurotransmitter in the central nervous system, is a naturally-occurring non-protein amino acid, can promote the activation of the brain, strengthen the brain, promote intelligence, resist epilepsy, promote sleep, beautify and moisten the skin, delay the aging function of the brain, supplement trace gamma aminobutyric acid every day to be beneficial to relieving the blood pressure of the heart and the brain, promote the balance of amino acid metabolism in a human body and regulate the immunologic function; the choline and the glycerophosphorylcholine have the effects of promoting brain development, improving memory, promoting liver function, helping tissues of a human body to remove toxins and medicines and the like; inositol has effects of reducing cholesterol, promoting healthy hair growth, preventing alopecia, preventing eczema, and tranquilizing; the anthocyanidin, catechin and epicatechin have effects of resisting oxidation, scavenging free radicals, resisting virus, inhibiting bacteria and diminishing inflammation.

The present invention will be described in further detail below with reference to specific examples.

Example 1

The preparation method of the vinegar comprises the following steps:

putting the Maotai vinasse into a fermentation device, adding the Jiuquxiangzhi vinegar fermented grains fermented for 6-8 days and the grain processing peel substances fermented for 50% of the Maotai vinasse in weight of 180% of the Maotai vinasse, uniformly mixing, and fermenting for 12 days to obtain a fermentation product;

transferring the fermentation product into a glass jar, compacting and filling, screwing a cover with a sealing plug, sealing with gypsum and glue water to ensure strict sealing, and aging for 180 days at 2-25 ℃ to obtain an aged grain product;

heating 50% of the aged fermentation product in a fermentation vat with slow fire, and smoking at 85 deg.C for 5 days to obtain fermented product;

adding cold water and the light vinegar solution obtained by spraying vinegar last time into the rest of the aged substances to increase the total weight to 3 times of the original weight, soaking for more than 12h, and spraying out the vinegar solution to obtain a first vinegar solution; heating the first vinegar liquid to boiling state, injecting into the product of smoked grains, soaking for more than 10 hr, and leaching out again to obtain a second vinegar liquid;

freezing the second vinegar liquid in a cold storage to form vinegar blocks; then, placing the vinegar blocks in an environment with the temperature of 0-20 ℃ to naturally melt the vinegar blocks, and collecting flowing-down concentrated vinegar liquid;

when the color of the vinegar block becomes light, the color of the flowing vinegar liquid becomes light, and when the color of the vinegar block is close to white, the vinegar block is combined with the leached light vinegar liquid for the next use;

putting the collected concentrated vinegar liquid into a brewing jar, and brewing in the open air for at least 12 months to obtain the edible vinegar.

Example 2

The preparation method of the vinegar comprises the following steps:

adding water 50% of the weight of the cereal raw material into the cereal raw material for soaking to make the cereal raw material fully absorb water, and steaming at 100 ℃ for 120min to obtain a steamed material;

adding water 200 wt% of the grain raw material into the steamed material, and stewing for 60min under steam to obtain grain raw material to be fermented;

placing the Maotai vinasse in a fermentation device, adding a cereal raw material to be fermented, which accounts for 80% of the weight of the Maotai vinasse, and famous wine Daqu, which accounts for 150% of the weight of the Maotai vinasse, uniformly mixing, and fermenting for 60 days at the temperature of 28-35 ℃; adding grain processing peel substances accounting for 250% of the weight of the Maotai vinasse as loose materials, uniformly mixing, adding the fermented grains of the aspongopus balsam vinegar which are 80% of the weight of the Maotai vinasse and fermented for 6-8 days, and fermenting for 12 days to obtain a fermentation product;

adding cold water and vinegar diluted vinegar solution into the rest of the aged substances to increase the total weight to 3 times of the original weight, soaking for more than 12 hr, and leaching out the vinegar solution to obtain a first vinegar solution; heating the first vinegar liquid to boiling state, injecting into the product of smoked grains, soaking for more than 10 hr, and leaching out again to obtain a second vinegar liquid;

Example 3

The vinegar according to example 1 and the vinegar according to example 2 were analyzed for their physical components.

Table 1 shows the analysis results. As shown in Table 1, the vinegar according to example 1 of the present invention and the vinegar according to example 2 are rich in the components, and the contents of each component are higher than those of the koji ester vinegar and the current commercially available vinegar.

The vinegar described in example 1 and the vinegar described in example 2 have 79% or more of peptides with a molecular weight of 500Da or less, and small peptides have a simple structure, a small molecular weight, are easily absorbed by the human body, have many excellent physiological activities in the living body, and are highly active compounds.

TABLE 1

Example 4

Animal experiments examined the effect of the vinegar of the present invention in improving immunity as described in example 1.

1. Experimental methods

Healthy Kunming mice are selected, and the weight of each mouse is 18-22 g. The experiment is adapted to 4 days before the experiment, water and food are freely drunk, and the mice are randomly divided into 4 groups after being checked to be qualified, including: control group, model group, experimental group-1, experimental group-2, experimental group-3, each group of 12 mice.

Firstly, cyclophosphamide molding is carried out, and except for a control group, 0.2mL of 4% cyclophosphamide is intraperitoneally injected into a model group, an experimental group-1, an experimental group-2 and an experimental group-3 every day for 3 days continuously. After the immunity of the mice is reduced, continuously gazing the table vinegar in the experimental group-1, the experimental group-2 and the experimental group-3 every day, wherein the gazing dose of the table vinegar is 1.3 ml/(kg. d), 2.6 ml/(kg. d) and 5.2 ml/(kg. d); the control group and the model group are infused with physiological saline with the same amount; the gavage is continued for 20 days.

Wherein, the conversion is carried out by adopting an equivalent dose ratio table converted according to the body surface area between the human and the animal, and each person takes 10ml of vinegar/kg of mouse body weight in the embodiment 1 of 1.3ml of the equivalent dose every day; the vinegar is taken by each person at a dose of 20ml per day, and the equivalent dose is 2.6ml per day of the vinegar in example 1 per kg of the body weight of the mouse; the vinegar is taken by each person at a dose of 40ml per day, and the equivalent dose is 5.2ml per day of the vinegar described in example 1/kg of mouse body weight.

On the day of the last administration, the weights of mice in the control group, model group, experimental group-1, experimental group-2 and experimental group-3 were accurately weighed, the eyeballs were sacrificed after blood sampling, the spleen was taken and the fluid on the surface of the organ was blotted with filter paper, weighed, and the thymus and spleen indices were calculated. Calculated according to the following formula: spleen index ═ spleen mass (mg)/body weight (g); thymus index is thymus mass (mg)/body weight (g).

0.5-1 ml of blood of eyeball venous plexus of mice of a control group, a model group, an experimental group-1, an experimental group-2 and an experimental group-3 is respectively taken, the taken blood is statically placed for 2 hours at room temperature, centrifuged for 2000g multiplied by 20min, serum is collected and is respectively packaged at the temperature of minus 20 ℃ for standby. The levels of Interleukin-2 (Interleukin-2, abbreviated as IL-2) and interferon alpha (IFN-alpha) in serum were determined according to the ELISA (Enzyme-Linked ImmunoSorbent Assay) kit. And the hemolysin value HC50 was determined by the hemolysin determination method mentioned in the article "improved method of measuring body fluids-measurement of hemolysin" published in the pharmaceutical bulletin of Xuzhongying, equal to 1979.

2. Results of the experiment

The detection results of the indexes are shown in Table 2.

Cyclophosphamide is the most commonly used alkylating agent representative drug for treating malignant tumors, has a broad-spectrum anticancer effect, is one of common drugs for combined chemotherapy, surgery and radiotherapy-assisted chemotherapy, and has the toxic and side effects of mainly immunosuppression. Compared with the control group, the spleen index, the thymus index, the IL-2 level, the IFN-alpha level and the hemolysin value HC50 of the model group mouse are all obviously reduced, and the immunosuppression of the mouse can be shown to be successfully caused by the injection of cyclophosphamide.

Compared with the model group, spleen index and thymus index of the mice of the experimental group-1, the experimental group-2 and the experimental group-3 are increased. It can be seen that the vinegar according to example 1 of the present invention can regulate the immune function of mice via spleen and thymus.

The interleukin family is a class of cytokines produced by and acting on a variety of cells to regulate the proliferation, differentiation and function of cells of the immune system. IL-2 is a kind of cell growth factor in immune system, can regulate and control the cell activity of leukocyte in immune system, promote proliferation of Th0 and CTL, also participate in antibody response, hematopoiesis and tumor surveillance. The IL-2 levels in the experimental group-1, experimental group-2 and experimental group-3 were increased compared to the model group, indicating that vinegar described in example 1 can reverse the cyclophosphamide-induced abnormal secretion of IL-2 in mice.

IFN-alpha has strong immunoregulation effect, and has effects of enhancing immune killing activity of virus infected cells, enhancing phagocytic function of macrophage and cytotoxic activity. The IFN-alpha levels of the experimental group-1, the experimental group-2 and the experimental group-3 were also increased compared to the model group, indicating that the vinegar described in example 1 can enhance the immune regulatory function of mice by modulating IFN-alpha levels.

Hemolysin is used as an anti-sheep red blood cell antibody, and is generated by B lymphocytes in mice through Sheep Red Blood Cells (SRBC) induction, and the increase of the hemolysin generation indicates that the immune reaction is enhanced compared with the formation of antibody secretory cells at the later stage. SRBC as a hapten contacts skin and is combined with skin protein to form a complete antigen to sensitize T lymphocytes, so that delayed hypersensitivity is a cellular immune reaction mediated by specific sensitized effector T cells and is one of common methods for detecting cellular immune functions. Compared with the model group, the hemolysin values HC50 of the experimental group-1, the experimental group-2 and the experimental group-3 are all increased, which shows that the vinegar described in the example 1 can significantly enhance the antibody producing ability of the mouse antibody secreting cells, thereby enhancing the humoral immunity of the mouse and significantly enhancing the delayed type hypersensitivity mediated by the T cells.

The results of the experimental group-1, the experimental group-2 and the experimental group-3 were compared to find that the indexes of the experimental group-2 are optimal, so that the optimal gavage dosage of 2.6 mL/(kg. d) in the three groups of dosages is shown in the specification, and the daily dosage for an adult can be 5-50 mL, preferably 20mL, after conversion according to the equivalent dosage ratio table converted according to the body surface area between the human and the animal.

TABLE 2

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.

Claims

1. The preparation method of the vinegar is characterized by comprising the following steps:

melting the vinegar blocks, and collecting melted concentrated vinegar liquid;

aging the concentrated vinegar liquid to obtain vinegar;

2. The method of claim 1, wherein the step of fermenting the vinasse of the famous wine with the fermented substrate of the aspongopus ester vinegar to obtain a fermentation product comprises:

3. The method of claim 1, wherein the step of fermenting the vinasse of the famous wine with the fermented substrate of the aspongopus ester vinegar to obtain a fermentation product comprises:

adding grain raw materials to be fermented after soaking, steaming and stewing and the famous wine yeast into the vinasse of the famous wine, uniformly mixing, carrying out anaerobic fermentation, adding grain processing peel substances as loose materials after fermenting for 15-730 days, uniformly mixing, adding fermented grains of the kaempferia galamga vinegar, carrying out aerobic fermentation for 8-15 days, and obtaining a fermentation product;

4. The method of producing vinegar according to claim 1, wherein the step of aging the fermented grains includes:

the steps of smoking the unstrained spirits comprise:

5. A method of making vinegar according to claim 4, wherein the step of pouring vinegar includes:

adding water and light vinegar into the other part of the aged wine product, soaking for more than 12h, and leaching out the vinegar to obtain a first vinegar; wherein the total weight of the other part of the fermented grain product, water and light vinegar liquid is 2-3 times of the weight of the other part of the fermented grain product;

6. The method of claim 1, wherein the step of melting the vinegar pieces and collecting the melted concentrated vinegar solution comprises:

7. The method of claim 1, wherein the step of aging the concentrated vinegar solution to obtain vinegar includes:

8. A vinegar according to any one of claims 1 to 7, which is produced by the method for producing a vinegar.

9. The vinegar of claim 8, wherein the vinegar has a total acid content of not less than 10.0g/100mL, a non-volatile acid content of not less than 8.0g/100mL, a soluble salt-free solid content of not less than 30g/100mL, a total polysaccharide content of not less than 100.0mg/g, a total polypeptide content of not less than 80.0mg/g, a total free amino acid content of not less than 40.0mg/g, a total bioflavonoid content of not less than 7.0mg/g, and a total polyphenol content of not less than 10.0 mg/g.

10. Use of vinegar according to claim 8 or 9 in a medicament or health product for enhancing immunity of the human body.