Study On Processing Technique And Blood Lipids Lowering Function Of Vinegar Pickled Beans

Vinegar pickling is a kind of food processing method using vinegar pickled food.Vinegar pickled food not only has unique flavor,but also has a variety of health care effects.First this study established the model of vinegar infiltration and analyzed the physical and chemical changes in the process of vinegar pickling.Then thelipid-lowering function of 3 kinds of vinegar-picked beans was preliminary evaluated through the screening method in vitro,and the results showed that the lipid-lowering effect of vinegar-picked soybean is the best in vitro.Finally,the lipid lowering function of vinegar-soaked soybean was evaluated by animal experiments.(1)Set up the model of vinegar infiltration.The vinegar infiltration law comforms to the index growth model,Px=Pm(1-e-kt),where Pxis acid content of vinegar pickled beans,Pm is the maximum Osmotic quantity of vinegar,k is vinegar penetration rate constant.(2)Ultraviolet spectrophotometry was used as the detection method for the adsorption capacity of bile salts of vinegar-pickled beans.Freundlich isotherm,Langmiur isotherm and Tempkin were used to analyze the data of vinegar-pickled soybean,vinegar-pickled black bean and vinegar-pickled flowers cowpea.The results showed that Freundlich isotherm was the best fit method for the selection of lipid-lowering ability of vinegar-pickled beans in vitro and the adsorption capacity of bile salts of vinegar-soaked soybean was the strongest,which indicated that it had stronge hypolipidemic ability.(3)Study on the process of vinegar-pickled soybean.(1)The results of the sensory evaluation of vinegar-pickled soybeans showed that vinegar-pickled roasted soybean had the best taste and the highest comprehensive score after soaked 48 hours by vinegar.(2)The amino acid content of vinegar-pickled roasted soybean was detected.The results showed that different kinds of amino acids had different trends,because they had different permeation and dissolution rates.(4)Vinegar-pickled soybean can effectively reduce the concentration of total cholesterol,low-density lipoprotein and triglyceride in the blood of high-fat diet rats,and increase the concentration of high-density lipoprotein.However,the accumulation of visceral fat did not improve.Vinegar-pickled soybean can increase the intestinal flora abundance and improve the intestinal flora structure in high-fat diet rats,such as increasing the ratio of Bifidobacterium and lactic acid bacteria,and improving the proportion of Phylum Firmicutes and Phylum Bacteroidetes in intestinal flora of high-fat diet rats.