CN103504445A - Beverages added with resveratrol and OPC - Google Patents
Beverages added with resveratrol and OPC Download PDFInfo
- Publication number
- CN103504445A CN103504445A CN201210209318.1A CN201210209318A CN103504445A CN 103504445 A CN103504445 A CN 103504445A CN 201210209318 A CN201210209318 A CN 201210209318A CN 103504445 A CN103504445 A CN 103504445A
- Authority
- CN
- China
- Prior art keywords
- resveratrol
- drink
- opc
- grape
- added
- 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
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 title claims abstract description 104
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 title claims abstract description 103
- 235000021283 resveratrol Nutrition 0.000 title claims abstract description 103
- 229940016667 resveratrol Drugs 0.000 title claims abstract description 103
- 235000013361 beverage Nutrition 0.000 title abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 28
- 239000003381 stabilizer Substances 0.000 claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 8
- 235000014101 wine Nutrition 0.000 claims description 33
- 241000219095 Vitis Species 0.000 claims description 29
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 28
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 28
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 28
- 235000013399 edible fruits Nutrition 0.000 claims description 23
- 239000002994 raw material Substances 0.000 claims description 17
- 238000002360 preparation method Methods 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 239000003651 drinking water Substances 0.000 claims description 13
- 235000020188 drinking water Nutrition 0.000 claims description 13
- 235000019674 grape juice Nutrition 0.000 claims description 12
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 235000020167 acidified milk Nutrition 0.000 claims description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 238000013467 fragmentation Methods 0.000 claims description 5
- 238000006062 fragmentation reaction Methods 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical group [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 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 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 3
- 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 3
- 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 3
- 239000000049 pigment Substances 0.000 claims description 3
- 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 3
- 229920002414 procyanidin Polymers 0.000 claims description 3
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- 239000002253 acid Substances 0.000 claims description 2
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- 239000000284 extract Substances 0.000 claims description 2
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 26
- 239000000047 product Substances 0.000 description 15
- 230000000694 effects Effects 0.000 description 14
- 230000035622 drinking Effects 0.000 description 8
- 230000036541 health Effects 0.000 description 8
- 235000013336 milk Nutrition 0.000 description 8
- 239000008267 milk Substances 0.000 description 8
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- 235000020097 white wine Nutrition 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 5
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 235000015203 fruit juice Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
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- 238000003756 stirring Methods 0.000 description 5
- 206010028980 Neoplasm Diseases 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 235000008504 concentrate Nutrition 0.000 description 4
- 238000004821 distillation Methods 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- -1 oxygen radical Chemical class 0.000 description 4
- 150000003254 radicals Chemical class 0.000 description 4
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 3
- 230000001476 alcoholic effect Effects 0.000 description 3
- 230000001093 anti-cancer Effects 0.000 description 3
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- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 3
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- 239000005720 sucrose Substances 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
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
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- 235000011042 metatartaric acid Nutrition 0.000 description 2
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- 229910052760 oxygen Inorganic materials 0.000 description 2
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- 235000019991 rice wine Nutrition 0.000 description 2
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 2
- 229940013618 stevioside Drugs 0.000 description 2
- 235000019202 steviosides Nutrition 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-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
- PYIXHKGTJKCVBJ-UHFFFAOYSA-N Astraciceran Natural products C1OC2=CC(O)=CC=C2CC1C1=CC(OCO2)=C2C=C1OC PYIXHKGTJKCVBJ-UHFFFAOYSA-N 0.000 description 1
- NDVRQFZUJRMKKP-UHFFFAOYSA-N Betavulgarin Natural products O=C1C=2C(OC)=C3OCOC3=CC=2OC=C1C1=CC=CC=C1O NDVRQFZUJRMKKP-UHFFFAOYSA-N 0.000 description 1
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- 206010018873 Haemoconcentration Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 229930012538 Paclitaxel Natural products 0.000 description 1
- IHPVFYLOGNNZLA-UHFFFAOYSA-N Phytoalexin Natural products COC1=CC=CC=C1C1OC(C=C2C(OCO2)=C2OC)=C2C(=O)C1 IHPVFYLOGNNZLA-UHFFFAOYSA-N 0.000 description 1
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- 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
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- 229960001592 paclitaxel Drugs 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000000280 phytoalexin Substances 0.000 description 1
- 150000001857 phytoalexin derivatives Chemical class 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
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- 239000002516 radical scavenger Substances 0.000 description 1
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- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 1
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- RCINICONZNJXQF-MZXODVADSA-N taxol Chemical compound O([C@@H]1[C@@]2(C[C@@H](C(C)=C(C2(C)C)[C@H](C([C@]2(C)[C@@H](O)C[C@H]3OC[C@]3([C@H]21)OC(C)=O)=O)OC(=O)C)OC(=O)[C@H](O)[C@@H](NC(=O)C=1C=CC=CC=1)C=1C=CC=CC=1)O)C(=O)C1=CC=CC=C1 RCINICONZNJXQF-MZXODVADSA-N 0.000 description 1
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- 239000011709 vitamin E Substances 0.000 description 1
- 235000013522 vodka Nutrition 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to beverages added with resveratrol and OPC. The composition of the beverages comprises resveratrol, OPC and a stabilizer which accords with addition standards. The invention also comprises a method of the beverages added with resveratrol and OPC. The method comprises a process of simultaneously adding resveratrol, OPC and the stabilizer into base materials of the beverages. At present, various beverages added with resveratrol and OPC are still blank in markets, so the development of the beverages added with resveratrol and OPC has broad market application prospects.
Description
Technical field
The present invention relates to drink fabricating technology field, relate in particular to a kind of preparation method who adds resveratrol, OPC drink and described drink.
Background technology
The chemical name of resveratrol: Resveratrol, has another name called Resveratrol, English name: Resveratrol, CAS:[501-36-0], molecular formula: C
14h
12o
3, molecular weight: 228.25.Resveratrol is extensively present in the various plants such as grape, giant knotweed, Cassia tora, peanut, for natural polyphenol class phytoalexin, there are many important biologically actives, as resveratrol not only has extremely strong non-oxidizability, can reduce blood viscosity, anti-platelet clotting and vasodilation, maintenance unobstructed blood, can effectively eliminate the effect of free radical, but also the effect that there is antiatherosclerosis, coronary heart disease, ischemic heart disease, high fat of blood and suppress tumour.
In January, 1997, the John professor Pezzuto leader's of Chicago,U.S illinois university pharmaceutical college research group is on famous " science " magazine, deliver the paper that is entitled as " active anticancer of the natural product resveratrol of grape ", caused the sensation of medical science circle.Paper proof resveratrol can effectively suppress the cellular activity relevant to each process of cancer, that is to say, in cancer, occur initial, promote and expand three Main Stage, resveratrol has anti-cancer active, and the three phases that cancer is occurred all suppresses.At present, Shi Yuge countries and regions are at exploitation resveratrol raw material and preparation in the world, and it is called the another new green cancer therapy drug after taxol.The near over thousands of kind of the high-end formulation products of resveratrol (comprising medicine and health products) of American-European approved listing, is pushed to the market with fancy price.
About the research of resveratrol and application have had a lot of reports really, except research with release the high-end product of the health products contain resveratrol and drug class, for example various with lipopenicillinase, beauty treatment, fat-reducing, anticancer grade is resveratrol capsule of declaring function etc., many is the interpolation in grape wine, , by suitable means, using resveratrol as functional additive, introduce in grape wine, increase the content of resveratrol in wines, when promoting the health-care efficacy of wine, also quality and the class of wine have been promoted, on market, one of major criterion of quality evaluation vinous and selling price is exactly the content of resveratrol wherein.
Meanwhile, OPC, English name is (OPC), is a kind of bioflavonoid that has special molecular structure, is the current generally acknowledged the most effective natural of removing people interior free yl in the world.Be the most potent free radical scavenger found so far, there is very strong activity in vivo.The Green Tea Extract oxidability of OPC is 50 times of vitamin E, ascorbic 20 times, and absorb rapidly completely, within oral 20 minutes, can reach the highest haemoconcentration, metabolic half life is for 7 hours.
The health-care effect of OPC:
(1) protect cardiovascular and preventing hypertension effect; By the blood circulation systems of three protection human bodies: remove the oxygen radical existing in blood; Help body to stop the generation of free-radical oxidation; Strengthen the integrality of vascular wall.By maintaining the health of blood vessel and improving microcirculation, make Organ and tissue obtain more sufficient blood supply.
(2) skin care and beautification function: prevent the degradation of the elastoser of clostridiopetidase A to connective tissue, thereby be conducive to keep the elasticity of skin, the effect of performance anti aging effect.
(3) improve visual performance and the precise effects to various illness in eye: can increase the microcirculation of eyeground retina blood capillary and four limbs tip capillary.
(4) antitumor, radiation resistance: free radical theory is the basic theory of radiation injury, body can produce endogenous free radical, suppress the effect of oxidative damage after being penetrated.
(5) can strengthen immunologic function.
(6) medicament synergistic agent function.
(7) OPC can effectively be treated some disease relevant with oxygen free radical injury.
Although OPC (OPC) has the effect of mystery like this, human body cannot produce voluntarily, must absorb from the external world.OPC is water-soluble, and in absorptivity, far ahead of other materials, and the scope of effect is the body fluid of whole body, enters in human body rapid-actionly, and action time is lasting.This makes OPC become the material of the strongest removing free radical now using in medical circle and nutrition educational circles.
On the other hand, although the grape wine of high-content of resveratrol extensively receives publicity, but the drink that is added with resveratrol, OPC is still blank on market, no matter be drinks, drinking water or relevant breast drink (fermented beverage, vegetable protein drink etc.), all will have Geng great consumer groups and market.
Summary of the invention
Technical problem underlying solved by the invention is to provide a kind of drink that adds resveratrol, OPC, by adding appropriate resveratrol, OPC, fills up the blank of this series products on drink market.
The present invention also provides the method that is added with the drink of resveratrol, OPC described in preparation, method by reasonable is added resveratrol, OPC in all kinds of drinks, guarantee the effective dispersion in drink of resveratrol, OPC, and make prepared drink there is good outward appearance and mouthfeel.
One aspect of the present invention has been to provide a kind of drink that adds resveratrol, OPC, and described drink contains resveratrol, OPC in forming and meets the stabilizing agent of interpolation standard.
Drink of the present invention refers to and meets the relevant criterion of beverage industry and the beverage products of classification, comprised solid beverage and had the drink (drink after reconstituting or capable of direct drinking) of mobility.
According to an embodiment of the invention, the described drink that is added with resveratrol, OPC is the drink with mobility, and the gross mass of described drink of take is benchmark, is wherein added with the resveratrol of 10-200 mg/litre, the OPC of 10-100 mg/litre.
Drink of the present invention can be also solid beverage or beverage concentrate, according to the feature of beverage and individual hobby, with cold water or hot water, reconstitute drinkable, resveratrol in solid beverage or beverage concentrate, procyanidin content are to reconstitute under a suitable state of drinking state and mouthfeel, become Instant drink, the resveratrol that wherein contains about 10-200 mg/litre, the OPC of 10-100 mg/litre, can meet the demands, so subsequent descriptions is also applicable to such solid beverage.
According to the solution of the present invention, in the drink of every 100kg, add the resveratrol of about 1-20g, the OPC of 1-10g, make consumer in drinking when meeting desired health care demand, also can not affect outward appearance and the mouthfeel of beverage.
According to the feature of resveratrol, OPC and character, drink of the present invention can be drinks, acidified milk drink, fruit drink, vegetable protein drink or drinking water goods etc.Feature based on resveratrol, OPC and character, drink provided by the invention preferably also contains the stabilizing agent that meets interpolation standard, especially drink produce in conventional stabilizing agent, for example, sodium carboxymethylcellulose (CMC), dextrin, glycerin monostearate (monoglyceride, molecular clock monoglyceride), xanthans, sucrose ester etc., object is to provide an environment that is more conducive to resveratrol, OPC dispersion and stable existence, certainly, the addition of these stabilizing agents also should meet standard relevant in food hygiene law and regulation.
The preparation method who is added with the drink of resveratrol, OPC provided by the present invention has mainly comprised to the process that adds resveratrol, OPC and stabilizing agent in the base-material of described drink.
" base-material of drink " of the present invention refers to the main substance of this beverage, when not containing resveratrol, OPC, according to this base-material, form, or again through suitably allotment, and through necessary postprocessing working procedures (such as filling, sterilization etc.), can become a kind of finished product.
In specific embodiment of the invention scheme, described drink can be drunk for acidified milk, described preparation method comprises to adding the process of stabilizing agent and resveratrol, OPC in acidified milk and mixed material being carried out to homogeneous makes resveratrol, the dispersed process of OPC, and described stabilizing agent is sodium carboxymethylcellulose or xanthans.The acidified milk drink of making according to the method, for example, can be the common lactic acid fermented drink in market, can be also further to add fruit juice to allocate lactic acid fermented fruit milk drink forming etc.Cultured milk's (or the fruit milk) drink that the adding of stabilizing agent is more conducive to provide outward appearance to be and disperses homogeneous, the addition of stabilizing agent can suitably be adjusted definite within the scope of the conventional amount used of like product, for example, can drink for breast the 0.1%-0.5% of gross mass.
In another embodiment of the invention, described drink can be fruit drink, described preparation method comprises: fruit raw material fragmentation is got to juice, through allotment, add stabilizing agent and resveratrol, OPC after pol, sterilization is added with the fruit drink of resveratrol, OPC described in making.Producing of the processing of fruit raw material and fruit juice all can be according to the technological operation of prior art.For example, described fruit raw material can be the dark fruit such as grape, blueberry, now preferably allocate pol and be controlled at 8%-16%, and stabilizer can be beta-schardinger dextrin-and molecular clock monoglyceride, especially two kinds of stabilizing agents are according to 2.5-1.5: 1 ratio is used in combination.While preparing the grape juice that contains resveratrol, OPC, the described method that juice is got in fragmentation to fruit raw material, for broken grape is heated to be no more than 60 ℃, maintains 5-15 minute, extracts grape pigment composition when squeezing the juice.Fruit drink of the present invention can be the beverage (fruit juice and water allotment) with certain juice content, can be also pure juice drink.
In another specific embodiments of the present invention, described drink can be for being added with the drinking water of resveratrol, OPC, can be the various drinking water (pure water, mineral water etc.) that are similar on market, but resveratrol, OPC have wherein been added, for adjusting taste and the mouthfeel of this drinking water, wherein also can contain suitable flavor enhancement, and resveratrol, OPC need to be crushed to 200 orders or thinner after add, so that reasonable outward appearance to be provided.Described flavor enhancement can comprise that sweet substance, acid, salt and essence etc. are any and can realize the conventional substances that the taste of water body and mouthfeel are adjusted, the selection of concrete additive can require to determine according to the taste of drinking water, for example, can be deployed into the drinking water of certain fruit taste, in water, not only can add essence, also can use honey etc. also to promote its health-care effect when adjusting mouthfeel.
In another specific embodiments of the present invention, the former wine being suitable for can be the wine of any kind, can be from commodity wine, and semi-finished product wine that also can Shi Jiu manufacturing enterprise, can comprise brewing-distilling wine, brewage non-Spirit or assembled alcoholic drinks.Described brewing-distilling wine, for example: whiskey, vodka, brandy etc.Describedly brewage non-Spirit, for example: yellow rice wine, beer, grape wine, rice wine etc.
The drink that is added with resveratrol, OPC provided by the invention, be not limited to mentioned kind, but allotment becomes after the product of stable uniform in the manner described above, as required, can implement filling and sterilization according to current similar drink production process, such as adopting the filling rear enforcement pasteurizes such as plastic uptake bottle, thermal sterilization, high-temperature short-time sterilization etc., also can adopt filling process such as Tetra Pak, Kang Meibao; Solid beverage also can according to like product production technology, that is, mix with deployed base-material (compositions such as stabilizing agent that comprised needs in raw material) resveratrol, the OPC of determining amount rear packing, and implement necessary sterilization.The raw material thing (comprising water) using in the preparation of above-mentioned various beverages preferably can first be implemented relevant sterilization processing, and to meet the hygienic requirements of final beverage product, certainly, the production environment of beverage also should meet health and the immunity regulation of food production.
In a word, the invention provides a kind of beverages products of adding resveratrol, OPC, for new drink variety is provided on market, owing to containing in beverage, can provide the resveratrol of daily health caring, OPC, consumer does not need to buy higher-priced health products specially, in daily drinking, can obtain identical health-care effect.
The specific embodiment
Below in conjunction with specific embodiment, describe the present invention in detail, so that reader can more accurately and be well understood to essence of the present invention and the useful technique effect producing, but can not be interpreted as any restriction to the scope of the present invention.
Embodiment 1 adds the lactobacillus-fermented fruit milk of resveratrol, OPC
composition of raw materials:
Milk 30-40kg, pure water 50-60kg (in advance through ultraviolet sterilization), fruit juice 10-20kg, white sugar 6-8kg, CMC (sodium carboxymethylcellulose) 0.3kg, resveratrol 0.01kg, OPC 0.01kg.
preparation technology:
Step 1: milk (former milk) 30-40kg makes Yoghourt through lactobacillus-fermented;
Step 2: white sugar 6-8kg, CMC 0.3kg are dissolved in 50-60kg pure water, slowly add successively again Yoghourt, fruit juice 10-20kg and resveratrol 0.3kg, OPC 0.3kg, limit edged fully stirs, make each mixing of materials even, controlled pressure is under 40-60MPa, to carry out homogeneous, obtains being added with the lactobacillus-fermented fruit milk of resveratrol, OPC.
Step 3: the lactobacillus-fermented fruit milk that is added with resveratrol, OPC obtaining is filled in the pp plastic bottle of having sterilized, seals;
At step 4:62-65 ℃, thermal sterilization is 30 minutes, becomes final fruit dairy products, needs cryopreservation.
This fruit milk has good mobility, and not stratified in cold storage procedure (but allowing to have separate out on a small quantity or precipitate), compared with similar products, there is no poor taste and mouthfeel in drinking.
Embodiment 2 adds the drinking water (hydromel) of resveratrol, OPC
composition of raw materials(pressing 100L containing the water preparation of resveratrol):
Honey 8kg, salt 0.080kg, stevioside 0.040kg, citric acid 0.120kg, grape essence 0.1kg, molecular clock monoglyceride 0.050-0.100kg, resveratrol 0.020kg, OPC 0.010kg (being all crushed to 200 orders), surplus is pure water (through ultraviolet sterilization).
preparation technology's (operating in gnotobasis):
Step 1: add successively salt 0.08kg in appropriate pure water, honey 8kg, stevioside 0.04kg, citric acid 0.12kg and grape essence 0.1kg, limit edged stirs until after each material fully dissolves, standing 30 minutes, then remove by filter impurity, obtain filtrate stand-by;
Step 2: molecular clock monoglyceride (0.05-0.1kg) is fully dissolved by the appropriate amount of purified water that temperature is 60-75 ℃;
Step 3: the molecular clock monoglyceride solution dissolving in step 2 is slowly joined in the filtrate in step 1, add again the resveratrol after 0.02kg pulverizes, OPC after 0.01kg pulverizes, stirring it is well dispersed in water, finally with pure water, supply 100L, become the drinking water that contains resveratrol, OPC;
Step 4: the drinking water that is added with resveratrol, OPC obtaining is filled in the pp plastic bottle of having sterilized after ultraviolet sterilization or ozone sterilization in gnotobasis, seals, obtain finished product water.
This drinking water has the sweetness of honey and pure and fresh grape taste, free from extraneous odour, and room temperature storage, it is colourless and limpid that outward appearance is substantially, places for a long time accidental a little trickle muddiness.
Embodiment 3 adds the grape juice of resveratrol, OPC
composition of raw materials(pressing 100kg containing the grape juice preparation of resveratrol):
The about 180kg of kyoto grape raw material, sucrose, 2% metatartaric acid solution 3kg, molecular clock monoglyceride 0.1kg, beta-schardinger dextrin-0.2kg, resveratrol 0.02kg, OPC 0.01kg surplus is pure water (in advance through ultraviolet sterilization).
preparation technology:
Step 1: raw material grape (kyoto grape) 180kg is about to 0.03% liquor potassic permanganate by concentration and soaks 2-3 minute, then use mobile clear water rinsing to water not redly;
Step 2: the grape fragmentation after rinsing is got to grape juice, and heat 5-15 minute at 40-55 ℃, the dark pigment of grape can be fully immersed in grape juice;
Step 3:
(1) sucrose is dissolved in pure water, be made into concentration and be 20% liquid glucose, utilize the pol of grape juice in this liquid glucose adaptation step 2 to 8%-16%, add subsequently 2% the metatartaric acid solution 3kg that utilizes in advance that pure water prepares, limit edged stirs, and is fully mixed into grape juice intermediate raw material;
(2) by the appropriate amount of purified water that temperature is 60-75 ℃, molecular clock monoglyceride 0.1kg and beta-schardinger dextrin-0.2kg are dissolved;
(3) the molecular clock monoglyceride of dissolving and beta-schardinger dextrin-are slowly joined in the grape juice intermediate raw material of deployed pol, then add resveratrol 0.02kg, OPC 0.01kg stirs, and adds pure water and supplies 100kg;
Step 4: the grape juice that is added with resveratrol, OPC obtaining in step 3 is heated to 80-85 ℃, is then filled in the vial of having sterilized, seal;
Step 5: at 85 ℃, carry out pasteurize 15 minutes, then make it rapidly cooling to behind 35 ℃ of left and right with cold water spray, naturally cool to room temperature.
This grape juice color and luster homogeneous, free from extraneous odour, mouthfeel and taste are not all obviously distinguished with adding the grape juice of resveratrol, OPC.Room temperature storage, outward appearance is limpid, transparent, places for a long time accidental a little trickle muddiness.
Embodiment 4 is added with the solid orange juice of resveratrol, OPC
Get solid orange juice powder 300g (powder and the stabilizing agent that have wherein comprised concentrated orange juice), add resveratrol 400mg, in gnotobasis, mix, be distributed into the pouch of mono-bag of 15g, every 20 pouches are a packing, every pouch is the amount of drinking once, and wherein containing resveratrol 20mg, OPC 5mg can add water and reconstitute to 200mL for drinking.
This solid orange juice outward appearance and mill run (not adding resveratrol, OPC) be obviously difference not, it after reconstituting, is the distinctive orange-yellow suspension of orange juice, in put procedure, have no obvious sediment phenomenon, and, as broad as long in mouthfeel than the beverage reconstituting with common solid orange powder.
Embodiment 5 is added with the grape wine drink of resveratrol, OPC
First measure the former wine of grape wine that a small amount of wish is processed, the grape wine distillate of the about 40%vol of alcoholic strength is collected in distillation, measure this distillate 200ml, add the resveratrol recrystallized that the above-mentioned content of 2g is 92%, make its dissolving, decompression distillation, collect distillate, when distillate is recovered to 100ml, fill into the former wine 200ml of grape wine, continue distillation, when distillate recovery total is 200ml left and right, can think and make Fructus Vitis viniferae wine base substitute grape wine distillate wherein completely, stop distillation, with the former wine of grape wine, be settled to 400ml, obtain concentrating wine liquid 400ml containing the resveratrol that contains of 5% (grams per milliliter), add again 1g OPC to mix.
By resulting, containing the concentrated wine liquid of resveratrol, OPC, join in the former wine of about 200kg grape wine, can allocate and make containing resveratrol as being about 100mg/kg, the grape wine that OPC is 50mg/kg.
Embodiment 6 is added with the white wine health products drink of resveratrol, OPC
First measure the white wine 400ml of the about 43%vol of alcoholic strength, adding 4g content is 90% resveratrol recrystallized, make its dissolving, the white wine that adds the about 43%vol of alcoholic strength is settled to 400ml, obtain containing 1% (grams per milliliter) containing resveratrol white wine concentrate 400ml, then add 0.5% OPC to mix.
This is joined in the white wine of about 200kg 43%vol containing resveratrol white wine concentrate, can allocate to make containing resveratrol and be about 200mg/kg, the white wine of OPC 100mg/kg.
The wine that the resveratrol that above embodiment obtains, procyanidin content improve, visually observes and has no obvious sediment (or only having a small amount of sediment), after shaking up, does not affect and drinks.With former wine contrast, while drinking, do not feel obvious mouthfeel and flavor variations.
Finally it should be noted that: above embodiment only, in order to technical scheme of the present invention to be described, is not intended to limit; Although the present invention is had been described in detail with reference to previous embodiment, those of ordinary skill in the art is to be understood that: its technical scheme that still can record aforementioned each embodiment is modified, or part technical characterictic is wherein equal to replacement; And these modifications or replacement do not make the essence of appropriate technical solution depart from the scope of various embodiments of the present invention technical scheme.
Claims (11)
1. add a drink for resveratrol, OPC, described drink contains resveratrol, OPC in forming and meets the stabilizing agent of interpolation standard.
2. drink according to claim 1, described drink is the Instant drink with mobility, and to take the gross mass of described drink be benchmark, is wherein added with the resveratrol of 10-200 mg/litre, the OPC of 10-100 mg/litre.
3. drink according to claim 2, wherein, described drink comprises brewing-distilling wine, brewages non-Spirit or assembled alcoholic drinks, acidified milk drink, fruit drink, vegetable protein drink, the instant pouring type drink of solid or drinking water.
4. described in preparation claim 1-3 any one, be added with the method for the drink of resveratrol, OPC, the method comprises to the process that adds resveratrol, OPC and stabilizing agent in the base-material of described drink.
5. method according to claim 4, wherein, described drink is acidified milk drink, described preparation method comprises to adding the process of stabilizing agent and resveratrol, OPC in acidified milk and mixed material being carried out to homogeneous makes resveratrol, the dispersed process of OPC, and described stabilizing agent is sodium carboxymethylcellulose or xanthans.
6. method according to claim 4, wherein, described drink is fruit drink, and described preparation method comprises: fruit raw material fragmentation is got to juice, through allotment, add stabilizing agent and resveratrol, OPC after pol, sterilization is added with the fruit drink of resveratrol, OPC described in making.
7. method according to claim 6, wherein, described fruit raw material is grape, and allotment pol is controlled at 8%-16%, and described stabilizing agent is beta-schardinger dextrin-and molecular clock monoglyceride.
8. according to the method described in claim 6 or 7, wherein, described drink is grape juice, and the described method that juice is got in fragmentation to fruit raw material, for broken grape is heated to be no more than 60 ℃, maintains 5-15 minute, extracts grape pigment composition when squeezing the juice.
9. method according to claim 4, wherein, described soft drink is the drinking water that is added with resveratrol, OPC, wherein also contains flavor enhancement, and resveratrol, OPC are crushed to 200 orders and add.
10. method according to claim 9, wherein, described flavor enhancement comprises sweet substance, acid, salt and essence.
11. methods according to claim 4, wherein, described wine adopts to adding resveratrol, OPC in former wine and obtains, and it has the resveratrol of 10-200 mg/litre, the procyanidin concentration of 10-100 mg/litre.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103999938A (en) * | 2014-04-18 | 2014-08-27 | 河北经贸大学 | Preparation technology for yogurt |
| CN107549811A (en) * | 2017-10-13 | 2018-01-09 | 山东金胜粮油集团有限公司 | A kind of peanut protein rich in OPC reconstitutes powder and preparation method thereof |
| CN108634148A (en) * | 2018-04-27 | 2018-10-12 | 李伟达 | A kind of preparation method of clam solid beverage |
| CN109907196A (en) * | 2019-04-23 | 2019-06-21 | 浙江兆琪食品科技有限公司 | One kind curing drink and its production technology containing phosphatide Cichoric acid spy |
| CN110876745A (en) * | 2019-11-18 | 2020-03-13 | 仲恺农业工程学院 | Resveratrol and procyanidin composition with high anticancer activity |
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| CN1484990A (en) * | 2002-09-25 | 2004-03-31 | 西安利君健康品有限公司 | Nourishing healthcare liquid and its production method |
| CN102309007A (en) * | 2011-09-26 | 2012-01-11 | 中国人民解放军空军航空医学研究所 | Dietary supplement and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1484990A (en) * | 2002-09-25 | 2004-03-31 | 西安利君健康品有限公司 | Nourishing healthcare liquid and its production method |
| CN102309007A (en) * | 2011-09-26 | 2012-01-11 | 中国人民解放军空军航空医学研究所 | Dietary supplement and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103999938A (en) * | 2014-04-18 | 2014-08-27 | 河北经贸大学 | Preparation technology for yogurt |
| CN107549811A (en) * | 2017-10-13 | 2018-01-09 | 山东金胜粮油集团有限公司 | A kind of peanut protein rich in OPC reconstitutes powder and preparation method thereof |
| CN108634148A (en) * | 2018-04-27 | 2018-10-12 | 李伟达 | A kind of preparation method of clam solid beverage |
| CN109907196A (en) * | 2019-04-23 | 2019-06-21 | 浙江兆琪食品科技有限公司 | One kind curing drink and its production technology containing phosphatide Cichoric acid spy |
| CN110876745A (en) * | 2019-11-18 | 2020-03-13 | 仲恺农业工程学院 | Resveratrol and procyanidin composition with high anticancer activity |
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