CN101849693A - Method for preparing grape seed proanthocyanidins health beverage - Google Patents
Method for preparing grape seed proanthocyanidins health beverage Download PDFInfo
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- CN101849693A CN101849693A CN201019146018A CN201019146018A CN101849693A CN 101849693 A CN101849693 A CN 101849693A CN 201019146018 A CN201019146018 A CN 201019146018A CN 201019146018 A CN201019146018 A CN 201019146018A CN 101849693 A CN101849693 A CN 101849693A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 20
- 230000036541 health Effects 0.000 title claims abstract description 14
- 239000009140 Grape Seed Proanthocyanidin Substances 0.000 title abstract 2
- 229940098326 grape seed proanthocyanidins Drugs 0.000 title abstract 2
- 238000000034 method Methods 0.000 title description 11
- 241000219095 Vitis Species 0.000 claims abstract description 60
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 60
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 60
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 60
- 239000007788 liquid Substances 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000012528 membrane Substances 0.000 claims abstract description 17
- 235000019640 taste Nutrition 0.000 claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 239000000284 extract Substances 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- CWEZAWNPTYBADX-UHFFFAOYSA-N Procyanidin Natural products OC1C(OC2C(O)C(Oc3c2c(O)cc(O)c3C4C(O)C(Oc5cc(O)cc(O)c45)c6ccc(O)c(O)c6)c7ccc(O)c(O)c7)c8c(O)cc(O)cc8OC1c9ccc(O)c(O)c9 CWEZAWNPTYBADX-UHFFFAOYSA-N 0.000 claims description 20
- 229920002414 procyanidin Polymers 0.000 claims description 20
- XFZJEEAOWLFHDH-UHFFFAOYSA-N (2R,2'R,3R,3'R,4R)-3,3',4',5,7-Pentahydroxyflavan(48)-3,3',4',5,7-pentahydroxyflavan Natural products C=12OC(C=3C=C(O)C(O)=CC=3)C(O)CC2=C(O)C=C(O)C=1C(C1=C(O)C=C(O)C=C1O1)C(O)C1C1=CC=C(O)C(O)=C1 XFZJEEAOWLFHDH-UHFFFAOYSA-N 0.000 claims description 19
- MOJZMWJRUKIQGL-FWCKPOPSSA-N Procyanidin C2 Natural products O[C@@H]1[C@@H](c2cc(O)c(O)cc2)Oc2c([C@H]3[C@H](O)[C@@H](c4cc(O)c(O)cc4)Oc4c3c(O)cc(O)c4)c(O)cc(O)c2[C@@H]1c1c(O)cc(O)c2c1O[C@@H]([C@H](O)C2)c1cc(O)c(O)cc1 MOJZMWJRUKIQGL-FWCKPOPSSA-N 0.000 claims description 19
- HGVVOUNEGQIPMS-UHFFFAOYSA-N procyanidin Chemical compound O1C2=CC(O)=CC(O)=C2C(O)C(O)C1(C=1C=C(O)C(O)=CC=1)OC1CC2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 HGVVOUNEGQIPMS-UHFFFAOYSA-N 0.000 claims description 19
- 230000002000 scavenging effect Effects 0.000 claims description 15
- 238000000108 ultra-filtration Methods 0.000 claims description 14
- 239000012535 impurity Substances 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 9
- 235000019658 bitter taste Nutrition 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 8
- 238000005096 rolling process Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 210000000582 semen Anatomy 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 6
- 238000000855 fermentation Methods 0.000 abstract description 3
- 230000004151 fermentation Effects 0.000 abstract description 3
- 229940087559 grape seed Drugs 0.000 abstract description 3
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 235000019606 astringent taste Nutrition 0.000 abstract description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 229920002770 condensed tannin Polymers 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000002904 solvent Substances 0.000 description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000004366 Glucosidases Human genes 0.000 description 1
- 108010056771 Glucosidases Proteins 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000000843 anti-fungal effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- -1 oxygen radical Chemical class 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000002912 waste gas Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
Abstract
The invention provides a grape seed proanthocyanidins health beverage and a preparation method. The beverage is prepared by the following steps of: extracting leftover grape seeds in a wine plant, performing combined membrane separation technology on the extract to obtain clarified, deastringented and proanthocyanidins-enriched purified liquid, and adding water and various flavoring agents into the purified liquid in a ratio to obtain the product. The beverage does not have the astringent taste of the grape seed per se and yeast taste generated in the wine fermentation process, and also fully keeps the medicinal values of the grape seed.
Description
Technical field
The present invention relates to a kind of preparation method of health-care beverage, especially relate to a kind of leftover bits and pieces grape pip extraction purifying of grape wine factory that utilizes and make the grape pip procyanidin preparation method of health-care beverage.
Background technology
In recent years studies show that the natural plant extracts that contains polyphenols shows stronger oxidation resistance, health is produced wholesome effect.Wherein the flavone compound OPC is subjected to people's attention day by day, goes through the years of researches exploitation, and antioxidant capacity that OPC is superior and free radical scavenging activity are approved for people, and it has purposes widely in fields such as medicine, health care, food.
OPC extensively is present in the plant, and particularly content is abundant in the kind skin of grape pip.The phenols chemical analysis is all contained at each position of grape in various degree, along with going deep into of research, the researcher of lot of domestic and international finds, Polyphenols natural content in the grape pip still is that kind is all much abundant than Grape Skin and grape berry, these polyphenols in the seed have shown extremely strong oxidation resistance, in the wine brewing process, can dissolve in the wine liquid and the variation of numerous and complicated is taking place, these variations not only influence appearance luster vinous and taste flavor, and influence its alimentary health-care function.
OPC produces many beneficial effects to health, wherein glucosidase procyanidins is strong natural, can remove the activity in vivo oxygen radical, its specific activity vitamin C is strong 20 times, stronger 50 times than vitamin E, they have anti-sudden change, antiviral and antifungal activity, antiallergy, radioresistance and improve the effect of eyesight.Because OPC has many physiological activities in human body, external many for the performance study of OPC, and be widely used in food, beverage, cosmetics and health products, play effect anti-oxidant, anticorrosion, that prolong food shelf life and beauty treatment, delay senility.But the fermented flavour that produces in the bitter taste of grape pip itself and the Fermentation of Grape Wine can influence mouthfeel.A kind of method is to utilize solvent method or macroreticular resin absorbing method to produce purer OPC earlier, after add in the beverage system, this method can improve a lot on cost on the one hand, and the residual meeting of solvent or resin chips produces certain influence to the safety of beverage on the other hand.How to design a kind of method of economical and practical safety again and remove the fermented flavour that produces in bitter taste and the Fermentation of Grape Wine, making full use of the discarded object production grape pip procyanidin health drink that the Production of Wine process produces, is the technical barrier that beverage industry is badly in need of solution.
Summary of the invention
The purpose of this invention is to provide a kind of discarded object grape pip that utilizes the Production of Wine process to produce and produce the method for grape pip procyanidin health drink, require to have that technology is simple, economical and practical, energy-conserving and environment-protective, safe and reliable advantage.
The objective of the invention is to realize by following technical scheme:
A kind of grape pip procyanidin preparation method of health-care beverage is characterized in that may further comprise the steps:
1, handle, preserve the collection of leftover bits and pieces grape pip, the drying of grape wine factory stand-by;
2, in container, put into the above-mentioned dry grape pip of handling, add 8～10 times pure water of grape pip weight, water is heated to 80 ℃～100 ℃, kept 0.5～1.5 hour, the effective ingredient in the grape pip fully is dissolved in the water, leach solution for later use;
3, above-mentioned filtrate is filtered by filter, removing solid impurity, to get clear filtrate stand-by;
4, above-mentioned filtrate is crossed tubular ultra-filtration membrane, remove big molecular impurity, must see through liquid, its molecule interception of described tubular ultra-filtration membrane is between 80,000～150,000, and control is held back liquid measure and material quantity (grape pip) than being 1: 1;
5, continue through the rolling ultrafiltration membrane treatment through liquid above-mentioned, reject sees through liquid to remove the bitter taste and the fermented flavour of grape pip self, and getting trapped fluid is scavenging solution, and its molecule interception of used rolling milipore filter is between 3000～8000;
6, the scavenging solution with gained is in harmonious proportion evenly with water, white granulated sugar, Semen sojae atricolor extract, citric acid, get finished product grape pip procyanidin health drink, the proportioning of described each material (weight ratio) is: 1 part of the scavenging solution after taking away the puckery taste, 50～100 parts in water, 4～9 parts of white granulated sugars, 0.06～0.03 part of black soya bean haematochrome, 0.01～0.04 part of citric acid, gained finished beverage procyanidin content is greater than 800mg/l.
A kind of grape pip procyanidin preparation method of health-care beverage of the present invention is based on the inventor and grape pip is carried out analytical test and test of many times form, used grape pip is the leftover bits and pieces of grape wine factory, sort out collection, the dry processing, can improve the comprehensive utilization ratio of grape wine factory's grape so greatly, increase grape wine factory's income, the dried grape seed is convenient to the transportation preservation simultaneously, and dirty drink enterprise can be produced throughout the year, reduces the cost of material of enterprise; Extraction solvent of the present invention is a water, does not need to add other materials such as solvent in process of production, and the security that can farthest keep final products like this is both the solvent that also can reduce enterprise greatly and uses, and reduces the pollution to environment; The present invention is owing to adopt membrane technology to separate, and the production process temperature is relatively low, helps the bioactive maintenance of extract, also reduced simultaneously energy consumption, the essentially no waste water of whole process, waste gas and waste sludge discharge, and energy savings to greatest extent improve the rate of recovery of material; The present invention adopts the combination membrane technology, utilizes physical method to finish astringent taste material and other peculiar smell removed the scavenging solution clear of gained, free from extraneous odour, be convenient to the allotment production of back operation, therefore, the present invention has that technology is simple, economical and practical, energy-conserving and environment-protective, safe and reliable advantage.
The specific embodiment
The present invention will be further described below by specific embodiment.
Embodiment 1
1, the preliminary treatment of raw material: the dry back of grape pip collection of grape wine factory is stand-by;
2, poach extracts: the pretreated grape pip 300Kg that learnt from else's experience puts into multi-function extractor, adds 2500Kg water, is heated to 98 ℃, and the duration is 1 hour, pulls residue out, solution for later use;
3, secondary filter: above-mentioned solution is filtered on diatomite filter, and removing solid impurity, to get clear filtrate 2300Kg stand-by;
4, be that 80,000 tubular ultra-filtration membrane is handled with above-mentioned feed liquid through the molecule interception, remove big molecular impurity, it is stand-by to obtain seeing through liquid 2000g;
5, be 3000 rolling ultrafiltration membrane treatment with the above-mentioned liquid that sees through through the molecule interception, reject sees through liquid to remove the bitter taste and the residual flavor that ferments of grape pip self, and the scavenging solution that obtains after trapped fluid 300Kg promptly takes away the puckery taste is stand-by;
6, with the scavenging solution 10Kg after above-mentioned the taking away the puckery taste, water 1000g, white granulated sugar 90Kg, black soya bean haematochrome 600g, citric acid 400g mix promptly becomes finished product grape pip procyanidin health drink, and its procyanidin content is 887mg/l.
7, finished beverage gets final product list marketing behind sterilization filling.
Embodiment 2
1, the preliminary treatment of raw material: the dry back of grape pip collection of grape wine factory is stand-by;
2, poach extracts: the pretreated grape pip 300Kg that learnt from else's experience, put into multi-function extractor, and add 3000Kg water, be heated to 80 ℃, the duration is 1.5 hours, pulls residue out, solution for later use;
3, secondary filter: above-mentioned solution is filtered on diatomite filter, and removing solid impurity, to get clear filtrate 2600Kg stand-by;
4, be that 100,000 tubular ultra-filtration membrane is handled with above-mentioned feed liquid through the molecule interception, remove big molecular impurity, it is stand-by to obtain seeing through liquid 2400Kg;
5, be 5000 rolling ultrafiltration membrane treatment with the above-mentioned liquid that sees through through the molecule interception, reject sees through liquid to remove the bitter taste and the fermented flavour of grape pip self, and the scavenging solution that obtains after trapped fluid 300Kg promptly takes away the puckery taste is stand-by;
6, with the scavenging solution 10Kg after above-mentioned the taking away the puckery taste, water 750Kg, white granulated sugar 60Kg, black soya bean haematochrome 400g, citric acid 300g, mixing promptly becomes finished product grape pip procyanidin health drink, and its procyanidin content is 957mg/l.
7, finished beverage gets final product list marketing behind sterilization filling.
Embodiment 3
1, the preliminary treatment of raw material: the dry back of grape pip collection of grape wine factory is stand-by;
2, poach extracts: the pretreated grape pip 300Kg that learnt from else's experience puts into multi-function extractor, adds 2700g water, is heated to 90 ℃, and the duration is 0.5 hour, pulls residue out, solution for later use;
3, secondary filter: above-mentioned solution is filtered on diatomite filter, and removing solid impurity, to get clear filtrate 2500Kg stand-by;
4, above-mentioned feed liquid is handled through the tubular ultra-filtration membrane of molecule interception between 80,000～150,000, removed big molecular impurity, it is stand-by to obtain seeing through liquid 2300Kg;
5, be 8000 rolling ultrafiltration membrane treatment with the above-mentioned liquid that sees through through the molecule interception, reject sees through liquid to remove the bitter taste and the fermented flavour of grape pip self, obtains trapped fluid 300Kg, and the scavenging solution after promptly taking away the puckery taste is stand-by;
6, with the scavenging solution 10Kg after above-mentioned the taking away the puckery taste, water 500Kg, white granulated sugar 45Kg, black soya bean haematochrome 300g, citric acid 400g mix promptly becomes finished product grape pip procyanidin health drink, and its procyanidin content is 1320mg/l.
7, finished beverage gets final product list marketing behind sterilization filling.
Embodiment 4
1, the preliminary treatment of raw material: the dry back of grape pip collection of grape wine factory is stand-by;
2, poach extracts: the pretreated grape pip 300Kg that learnt from else's experience puts into multi-function extractor, adds 3000Kg water, is heated to 95 ℃, and the duration is 1 hour, pulls residue out, solution for later use;
3, secondary filter: above-mentioned solution is filtered on diatomite filter, and removing solid impurity, to get clear filtrate 2800Kg stand-by;
4, be that 100,000 tubular ultra-filtration membrane is handled with above-mentioned feed liquid through the molecule interception, remove big molecular impurity, it is stand-by to obtain seeing through liquid 2600Kg;
5, be 5000 rolling ultrafiltration membrane treatment with the above-mentioned liquid that sees through through the molecule interception, reject sees through liquid to remove the bitter taste and the fermented flavour of grape pip self, and the scavenging solution that obtains after trapped fluid 300Kg promptly takes away the puckery taste is stand-by;
6, with the scavenging solution 10Kg after above-mentioned the taking away the puckery taste, water 800Kg, white granulated sugar 70Kg, black soya bean haematochrome 500g, citric acid 300g, mixing promptly becomes finished product grape pip procyanidin health drink, and its procyanidin content is 997mg/l.
7, finished beverage gets final product list marketing behind sterilization filling.
Claims (1)
1. grape pip procyanidin preparation method of health-care beverage is characterized in that may further comprise the steps:
(1), handle, preserve the collection of leftover bits and pieces grape pip, the drying of grape wine factory stand-by;
(2), in container, put into the above-mentioned dry grape pip of handling, add 8～10 times pure water of grape pip weight, water is heated to 80 ℃～100 ℃, kept 0.5～1.5 hour, the effective ingredient in the grape pip fully is dissolved in the water, leach solution for later use;
(3), above-mentioned filtrate is filtered by accurate filter, removing solid impurity, to get clear filtrate stand-by;
(4), above-mentioned filtrate tubular ultra-filtration membrane excessively, remove big molecular impurity, must see through liquid, its molecule interception of described tubular ultra-filtration membrane is between 80,000～150,000;
(5), the above-mentioned liquid that sees through is continued through the rolling ultrafiltration membrane treatment, reject sees through liquid removing the bitter taste and the residual flavor that ferments of grape pip self, trapped fluid is a scavenging solution, its molecule interception of used rolling milipore filter is between 3000～8000;
(6), the scavenging solution with gained is in harmonious proportion evenly with water, white granulated sugar, Semen sojae atricolor extract, citric acid, get finished product grape pip procyanidin health drink, the proportioning of described each material (weight ratio) is: 1 part of the scavenging solution after taking away the puckery taste, 50～100 parts in water, 4～9 parts of white granulated sugars, 0.06～0.03 part of black soya bean haematochrome, 0.01～0.04 part of citric acid, gained finished beverage procyanidin content is greater than 800mg/l.
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| CN2010191460181A CN101849693B (en) | 2010-02-04 | 2010-02-04 | Method for preparing grape seed proanthocyanidins health beverage |
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| CN2010191460181A CN101849693B (en) | 2010-02-04 | 2010-02-04 | Method for preparing grape seed proanthocyanidins health beverage |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008112A (en) * | 2010-10-27 | 2011-04-13 | 江苏大学 | Solid beverage rich in grape seed proanthocyanidin and preparation method thereof |
| CN102273708A (en) * | 2011-06-30 | 2011-12-14 | 蔡一青 | Functional beverage having effects of improving blood vessel endothelium system and whitening |
| CN102379446A (en) * | 2011-11-03 | 2012-03-21 | 南昌大学 | Eye protecting and health-care beverage and preparation method thereof |
| CN102550921A (en) * | 2012-03-05 | 2012-07-11 | 西北农林科技大学 | Preparation method of grape seed polyphenol oral liquid |
| CN102613646A (en) * | 2012-03-23 | 2012-08-01 | 石河子大学 | Grape seed protein beverage and processing method thereof |
| CN104256813A (en) * | 2014-09-09 | 2015-01-07 | 黑龙江省科学院火山与矿泉研究所 | Grape seed nutritional beverage based on Wudalianchi mineral water and preparation method thereof |
| CN107400590A (en) * | 2017-09-28 | 2017-11-28 | 久为利华（天津）文化发展有限公司 | Wine-making technique rich in anthocyanidin |
| CN108719537A (en) * | 2018-06-19 | 2018-11-02 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of anthocyanidin beverage and preparation method thereof |
| CN109156564A (en) * | 2018-08-09 | 2019-01-08 | 甘肃寿鹿山药业有限公司 | A kind of preparation method of procyanidine milk tea beverage |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1680359A (en) * | 2005-01-12 | 2005-10-12 | 天津科技大学 | Purification of oligo-proanthocyanidin from grape seed by membrane ultrafilter method |
| CN1695503A (en) * | 2005-05-26 | 2005-11-16 | 朱贺平 | Functional drinking water of glucosidase procyanidins and its prodn. method |
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2010
- 2010-02-04 CN CN2010191460181A patent/CN101849693B/en active Active
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008112B (en) * | 2010-10-27 | 2012-12-19 | 江苏大学 | Solid beverage rich in grape seed proanthocyanidin and preparation method thereof |
| CN102008112A (en) * | 2010-10-27 | 2011-04-13 | 江苏大学 | Solid beverage rich in grape seed proanthocyanidin and preparation method thereof |
| CN102273708A (en) * | 2011-06-30 | 2011-12-14 | 蔡一青 | Functional beverage having effects of improving blood vessel endothelium system and whitening |
| CN102379446A (en) * | 2011-11-03 | 2012-03-21 | 南昌大学 | Eye protecting and health-care beverage and preparation method thereof |
| CN102379446B (en) * | 2011-11-03 | 2013-06-19 | 南昌大学 | Eye protecting and health-care beverage and preparation method thereof |
| CN102550921A (en) * | 2012-03-05 | 2012-07-11 | 西北农林科技大学 | Preparation method of grape seed polyphenol oral liquid |
| CN102550921B (en) * | 2012-03-05 | 2013-09-25 | 西北农林科技大学 | Preparation method of grape seed polyphenol oral liquid |
| CN102613646A (en) * | 2012-03-23 | 2012-08-01 | 石河子大学 | Grape seed protein beverage and processing method thereof |
| CN102613646B (en) * | 2012-03-23 | 2013-09-04 | 石河子大学 | Grape seed protein beverage and processing method thereof |
| CN104256813A (en) * | 2014-09-09 | 2015-01-07 | 黑龙江省科学院火山与矿泉研究所 | Grape seed nutritional beverage based on Wudalianchi mineral water and preparation method thereof |
| CN104256813B (en) * | 2014-09-09 | 2016-04-27 | 黑龙江省科学院火山与矿泉研究所 | Grape seed nutritional beverage based on Wudalianchi mineral water |
| CN107400590A (en) * | 2017-09-28 | 2017-11-28 | 久为利华（天津）文化发展有限公司 | Wine-making technique rich in anthocyanidin |
| CN108719537A (en) * | 2018-06-19 | 2018-11-02 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of anthocyanidin beverage and preparation method thereof |
| CN109156564A (en) * | 2018-08-09 | 2019-01-08 | 甘肃寿鹿山药业有限公司 | A kind of preparation method of procyanidine milk tea beverage |
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