CN104188033A - Radiation-resisting and oxidation-resisting functional beverage and preparation method thereof - Google Patents
Radiation-resisting and oxidation-resisting functional beverage and preparation method thereof Download PDFInfo
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- CN104188033A CN104188033A CN201410404270.9A CN201410404270A CN104188033A CN 104188033 A CN104188033 A CN 104188033A CN 201410404270 A CN201410404270 A CN 201410404270A CN 104188033 A CN104188033 A CN 104188033A
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- ginkgo biloba
- emulsion
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- radiation proof
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- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 235000020510 functional beverage Nutrition 0.000 title abstract description 4
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims abstract description 54
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 46
- 239000000839 emulsion Substances 0.000 claims abstract description 46
- 235000013361 beverage Nutrition 0.000 claims abstract description 40
- 235000002532 grape seed extract Nutrition 0.000 claims abstract description 29
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 28
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 28
- 239000000463 material Substances 0.000 claims abstract description 27
- 229960003080 taurine Drugs 0.000 claims abstract description 27
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 23
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 23
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 23
- 239000011718 vitamin C Substances 0.000 claims abstract description 23
- 229940087603 grape seed extract Drugs 0.000 claims abstract description 20
- 239000001717 vitis vinifera seed extract Substances 0.000 claims abstract description 20
- 238000011049 filling Methods 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 64
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 63
- 244000194101 Ginkgo biloba Species 0.000 claims description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 42
- 239000008213 purified water Substances 0.000 claims description 25
- 230000005855 radiation Effects 0.000 claims description 25
- 239000004376 Sucralose Substances 0.000 claims description 21
- 230000003064 anti-oxidating effect Effects 0.000 claims description 21
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 21
- 235000019408 sucralose Nutrition 0.000 claims description 21
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 21
- 238000001556 precipitation Methods 0.000 claims description 16
- 238000001914 filtration Methods 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 235000011201 Ginkgo Nutrition 0.000 claims description 10
- 241000218628 Ginkgo Species 0.000 claims description 10
- 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 10
- 229920002414 procyanidin Polymers 0.000 claims description 10
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- 108010056771 Glucosidases Proteins 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 238000012545 processing Methods 0.000 claims description 9
- JPFCOVZKLAXXOE-XBNSMERZSA-N (3r)-2-(3,5-dihydroxy-4-methoxyphenyl)-8-[(2r,3r,4r)-3,5,7-trihydroxy-2-(4-hydroxyphenyl)-3,4-dihydro-2h-chromen-4-yl]-3,4-dihydro-2h-chromene-3,5,7-triol Chemical compound C1=C(O)C(OC)=C(O)C=C1C1[C@H](O)CC(C(O)=CC(O)=C2[C@H]3C4=C(O)C=C(O)C=C4O[C@@H]([C@@H]3O)C=3C=CC(O)=CC=3)=C2O1 JPFCOVZKLAXXOE-XBNSMERZSA-N 0.000 claims description 8
- 229920001991 Proanthocyanidin Polymers 0.000 claims description 8
- 235000015165 citric acid Nutrition 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 238000004090 dissolution Methods 0.000 claims description 8
- 230000008030 elimination Effects 0.000 claims description 8
- 238000003379 elimination reaction Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000000605 extraction Methods 0.000 claims description 7
- 238000009928 pasteurization Methods 0.000 claims description 6
- 238000005352 clarification Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 abstract description 9
- 230000036541 health Effects 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000000284 extract Substances 0.000 abstract description 3
- 239000009429 Ginkgo biloba extract Substances 0.000 abstract 2
- 244000269722 Thea sinensis Species 0.000 abstract 2
- 229940068052 ginkgo biloba extract Drugs 0.000 abstract 2
- 235000020686 ginkgo biloba extract Nutrition 0.000 abstract 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 238000011084 recovery Methods 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 230000007760 free radical scavenging Effects 0.000 description 17
- 150000003254 radicals Chemical class 0.000 description 17
- 239000003963 antioxidant agent Substances 0.000 description 9
- 230000003078 antioxidant effect Effects 0.000 description 9
- 235000006708 antioxidants Nutrition 0.000 description 9
- 238000001514 detection method Methods 0.000 description 8
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 8
- 238000002474 experimental method Methods 0.000 description 8
- -1 Terpene Lactones Chemical class 0.000 description 5
- 239000000470 constituent Substances 0.000 description 5
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 239000012528 membrane Substances 0.000 description 5
- 238000001471 micro-filtration Methods 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 150000003722 vitamin derivatives Chemical class 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 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 3
- 229930003944 flavone Natural products 0.000 description 3
- 235000011949 flavones Nutrition 0.000 description 3
- 235000007586 terpenes Nutrition 0.000 description 3
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 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
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
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- 230000000717 retained effect Effects 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 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 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 208000002177 Cataract Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 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 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000003679 aging effect Effects 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 238000003915 air pollution Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000003894 drinking water pollution Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009472 formulation Methods 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
- 230000005802 health problem Effects 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 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 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 238000003900 soil pollution Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 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
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
- A23L2/38—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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Water Supply & Treatment (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a radiation-resisting and oxidation-resisting functional beverage and a preparation method thereof. The radiation-resisting and oxidation-resisting functional beverage is characterized in that a formula of the beverage comprises the following components in a certain proportion: grape seed extract, tea polyphenol, taurine, vitamin C, ginkgo biloba extract emulsion and auxiliary materials. The preparation method comprises the following steps of firstly preparing the ginkgo biloba extract into extract emulsion, and mixing together with grape seed extract, tea polyphenol and taurine for dissolving, homogenizing, and then mixing with the vitamin C and the auxiliary materials, then homogenizing the mixture, sterilizing, and filling. Various beneficial components in raw materials are kept; the beverage is pure in mouthfeel and unique in flavor, contains multiple natural activated components, can remove free radicals in bodies, has the effects of delaying senility, strengthening the recovery capability of cells and the like, and conforms to the demands of most modern people for health beverages.
Description
Technical field
The invention belongs to functional beverage technical field, be specifically related to a kind of radiation proof beverage with antioxidation function and preparation method thereof.
Background technology
Human body maintains normal vital movement; except having the nutrition of food supply abundance; more need by constantly breathing and obtain oxygen; oxygen especially health to carry out each kinds of oxidation reaction necessary; but in the time that human body is utilizing oxygen to carry out some metabolic response; inevitably can produce some unstable materials; along with free radical is wherein the one in its product; because thering is atom or the group of unpaired electron in its structure; therefore chemistry is very active; tissue and the cell of body be can damage, and then chronic disease and aging effect caused.
More and more studies show that removing free radical anti-oxidant is pre-anti-aging important step, because too much free radical or oxidant meeting damaging cells and tissue affect metabolic function, and can cause different health problems.If can eliminate too much oxyradical, cause for many free radicals and aging-related disease can both prevent.Such as common cancer, artery sclerosis, diabetes, cataract, cardiovascular disease, senile dementia, arthritis etc., it is relevant to free radical that these diseases are all considered to.
Second-hand-cigarette in the modern life, excessive drinking, radiation, ultraviolet ray, the radiation treatment of electromagnetic wave or disease, environmental pollution, comprise air pollution, drinking water pollution, soil pollution etc., chemicals abuse, as food additives, agricultural chemicals, the abuse of disease medicine etc., pressure is large, irritable, anxiety, not good mental status such as gloomy and nervous etc. all can cause interior free yl to produce in a large number, the amount of its generation self is removed the ability of free radical considerably beyond us, for a long time under such state, can cause various diseases, therefore need to remove by other method the too much free radical existing in body.
Antioxidant is to stop the dysgenic material of oxygen, and it is during a class can help to catch also and free radical, prevents further reaction, thereby dispels a class material of radical pair human body infringement.Human body is in inevitably producing free radical, also naturally producing the polyphenoils of resisting free radical, attack with the oxidation of offsetting radical pair human body cell, there is a lot of materials as grape pip at occurring in nature, the materials such as ginkgo leaf contain the polyphenoils that can effectively remove free radical, if be made as the general level of the health that common beverage products will be conducive to improve crowd.
Procyanidin in Grape Seed Extracts can be reacted with interior free yl, the effect OPC that plays removing free radical has very strong non-oxidizability, its antioxidation activity is ascorbic 20 times, 50 times of vitamin E, but the partially puckery independent use of its taste is difficult to be accepted by popular.
Ginkgo biloba p.e is the extract of the dry leaf of ginkgo, there is self special odor, bitter, wherein mainly containing general flavone, the total lactone isoreactivity of gingko material, these GINKGO BILOBA EXTRACT-glucoside compositions have powerful anti-oxidant and free radical ability, there is the high health care of valency and be worth, but taste is more bitter and the deliquescent problem of Total Terpene Lactones, flavone lactone is difficult to be applied in health drink.
By grape seed extract, Tea Polyphenols, ginkgo biloba p.es etc. have stronger antioxidation, be made into the focus that has become health drink concern for beverage, but by its batch production and introduce to the market and also face many difficulties, often composition is single to appear at present beverage on market, mouthfeel is not good enough, health-care effect is not outstanding, long-term preservation easily produces precipitation, but it is good to obtain mouthfeel, meet the beverage of beverage batch production, its raw material type and content are difficult to determine, secondly raw material is made after beverage by general industrial means, its oxidation resistant performance greatly declines, cannot reach the function of health care.
It is the preparation that base stock carries out compound anti-oxidation radiation proof anti-oxidation function beverage that the present invention has adopted grape seed extract, Tea Polyphenols, taurine, vitamin C, ginkgo biloba p.e emulsion, wherein contain the kinds such as glucosidase procyanidins, catechin, Total Terpene Lactones there are anti-oxidant associated cancer that cause for many free radicals and aging, artery sclerosis, cardiovascular disease etc. can prevention effect.
External OH free radical scavenging activity and DPPH free radical scavenging activity are that two kinds of conventional detections are removed free radical scavenging activities, thereby with the oxidation resistance of evaluation test sample.This oxidation resistance represents with inhibiting rate, and inhibiting rate is larger, and non-oxidizability is stronger.Prove by stability experiment that this formula can be preserved for a long time and do not produce precipitation.
Summary of the invention
The object of the invention is to overcome above shortcoming, a kind of radiation proof anti-oxidation function drink formula and preparation method thereof is provided.Its technical scheme is:
A kind of radiation proof anti-oxidation function beverage, comprises grape seed extract, Tea Polyphenols, taurine, vitamin C, ginkgo biloba p.e emulsion and auxiliary material in component in described beverage, remain as water.
Further, described component comprises grape seed extract 0.1%-0.5%, Tea Polyphenols 0.01-0.025%, taurine 0.1-0.15%, vitamin C 0.1-0.15%, ginkgo biloba p.e emulsion 0.01-0.05% and auxiliary material 0.25-0.4% according to weight ratio.
Further, described auxiliary material is Sucralose 0.01-0.025%, citric acid 0.1-0.25%, natrium citricum 0.1-0.15%, essence 0.02-0.04%.
Further, described Proanthocyanidin from Grape-seed Extracts 70%-80%, glucosidase procyanidins 20%-30%.
A preparation method for radiation proof anti-oxidation function beverage, is characterized in that: described radiation proof anti-oxidation function beverage is made up of following steps:
(1), ginkgo biloba p.e emulsion preparation: by the proportionally ratio mixing of 1:1:10 of ginkgo biloba p.e, food stage Tween-40 and purified water, be ultrasonic at 20-40 DEG C in water temperature, ultrasonic to clarification, precipitation 30-60min, then filters and obtains ginkgo leaf extraction emulsion;
(2), the making of solution one: Tea Polyphenols, taurine, ginkgo biloba p.e emulsion take and use the water-soluble solution, homogeneous of 20-40 DEG C to clarifying to obtain solution one afterwards according to formula;
(3), the making of solution two: vitamin C, Sucralose, citric acid use the water-soluble solution, homogeneous of 20-40 DEG C to clarifying to obtain solution two;
(4), filtering sterilization makes product: after solution one is cooling, add solution two and natrium citricum to stir 30min-60min and mix, then gained solution is filtered, the insoluble matter that elimination is a small amount of, then through sterilization, the filling product of making.
Further, described ginkgo biloba p.e emulsion preparation: adopting ginkgo biloba p.e, food stage Tween-40 and purified water mass ratio is that to use supersonic frequency to be that 75 ~ 80KW, frequency are 1-20KHz after 1:1:10 ratio is mixed ultrasonic according to intermittently 5s of every ultrasonic dissolution 5-10s time, ultrasonic processing 5-15min clarifies to mixed liquor.
Further, the method for filtering the filtration of employing mocromembrane in product step is made in described filtration sterilization.
Further, the method for the method employing pasteurization of sterilizing in product step is made in described filtration sterilization.
The object of the present invention is achieved like this, comprise in a kind of radiation proof anti-oxidation function drink formula, beverage and comprise a certain proportion of grape seed extract, Tea Polyphenols, taurine, vitamin C, ginkgo biloba p.e emulsion and auxiliary material, all the other are water, and Sucralose, citric acid, natrium citricum, essence for auxiliary material, Proanthocyanidin from Grape-seed Extracts 70%-80%, glucosidase procyanidins 20%-30%; The present invention has also comprised the preparation method of radiation proof anti-oxidation function beverage, is made up of following steps:
(1), ginkgo biloba p.e emulsion preparation: adopting ginkgo biloba p.e, food stage Tween-40 and purified water mass ratio is after 1:1:10 ratio is mixed, be ultrasonic at 20-40 DEG C in water temperature, it is ultrasonic according to intermittently 5s of every ultrasonic dissolution 5-10s time that use supersonic frequency is that 75 ~ 80KW, frequency are 1-20KHz, ultrasonic processing 5-15min is ultrasonic to clarification, and then precipitation 30-60min filters and obtain ginkgo leaf extraction emulsion;
(2), the making of solution one: Tea Polyphenols, taurine, ginkgo biloba p.e emulsion take rear water-soluble solution, the extremely clarification of homogeneous that uses 20-40 DEG C according to formula, are cooled to room temperature, obtain solution one;
(3), the making of solution two: vitamin C, Sucralose, citric acid are at room temperature used to the purified water of 20-40 DEG C is dissolved, homogeneous is to clarifying to obtain solution two;
(4), filtering sterilization makes product: after solution one is cooling, add in solution two, then add natrium citricum stirring 30min-60min to mix, then gained solution is filtered, the insoluble matter that elimination is a small amount of, then through sterilization, the filling product of making.
The present invention has following advantage: first this product is pure by beverage mouthfeel, and unique flavor has solved raw material and used separately that taste is not good is not easy shortcoming accepted by the public; Secondly five kinds of polyphenoils with different mechanisms such as grape seed extract, Tea Polyphenols, taurine, vitamin C, ginkgo biloba p.e emulsion are combined together, complementary its non-oxidizability of active material strengthens and is stable, external OH free radical scavenging activity reaches more than 50%, DPPH free radical scavenging activity reaches more than 90%, illustrates that this product has good non-oxidizability; Again in ginkgo biloba p.e; by first making emulsion further processing again; on the basis that has at utmost retained its material activity, successfully solve the bad problem of dissolubility of Total Terpene Lactones, flavone lactone, proved by stability experiment that this formula can preserve for a long time and do not produce precipitation; Finally, whole technical process adopts multistep to dissolve mixing, and whole process is all comparatively gentle, and after industrial treatment, its non-oxidizability has been waited until protection, has retained the effect of its health care.
Detailed description of the invention
The present invention is further illustrated below, but never in any form the present invention is limited, and the conversion of doing based on the present invention all belongs to protection scope of the present invention.
Detection bibliography " vitamin C is removed the comparison of 3 kinds of detection methods of free radical ability " Xinjiang Medicine University's journal of external OH free radical scavenging activity and DPPH free radical scavenging activity, 2008, may, 31(5), 578.
Stability experiment: 1, gained beverage centrifugal 10min the 2000R/min in the situation that is observed to whether have layering and deposited phenomenon: 2, leave standstill all time at the temperature of 50 DEG C, observe and whether have layering and deposited phenomenon.
Case study on implementation 1:
The anti-oxidant beverage of a kind of radiation proof; comprise grape seed extract, Tea Polyphenols, taurine, vitamin, ginkgo biloba p.e emulsion and auxiliary material Sucralose, citric acid, natrium citricum, essence amount; remaining is water; every kind of weight ratio of constituents is in table 1, wherein Proanthocyanidin from Grape-seed Extracts 80%, glucosidase procyanidins 30%.
Table 1
| Material name | Consumption (%) |
| Grape seed extract | 0.5 |
| Tea Polyphenols | 0.014 |
| Taurine | 0.1 |
| Vitamin C | 0.12 |
| Ginkgo biloba p.e emulsion | 0.01 |
| Sucralose | 0.02 |
| Citric acid | 0.2 |
| Natrium citricum | 0.14 |
| Essence | 0.03 |
Its preparation method comprises the following steps:
(1) ginkgo biloba p.e emulsion preparation: take 10g ginkgo biloba p.e and 10g Tween-40, measure 50ml purified water, adopting ginkgo biloba p.e, food stage Tween-40 and purified water mass ratio is after 1:1:10 ratio is mixed, be ultrasonic at 40 DEG C in water temperature, use supersonic frequency is ultrasonic according to intermittently 5s of every 5 times of ultrasonic dissolution for 75KW, frequency are 15KHz, and ultrasonic processing 10min clarifies to mixed liquor.Ultrasonic to clarification, then precipitation 30min filters and obtains ginkgo leaf extraction emulsion;
(2), Tea Polyphenols in raw material, taurine, ginkgo biloba p.e emulsion take 40 DEG C of purified water of rear use according to table 1 formula and are dissolved to and clarify to such an extent that be cooled to room temperature after solution and obtain solution one;
(3), vitamin C, Sucralose, citric acid take and under rear room temperature, use 20 DEG C of purified water to be dissolved to clarify to obtain solution two according to table 1 formula;
(4), solution one adds in solution two after cooling, then add natrium citricum to stir 30 by table 1 formula to mix, then gained solution is filtered, with a small amount of insoluble matter of micro-filtration membrane elimination, then through pasteurization, the filling product of making.
(5), the filling latter 2 days random finished products of selecting check, guarantee that products taste is pure, unique flavor, without precipitation, and carries out index detection, external OH free radical scavenging activity reaches 63%, DPPH free radical scavenging activity and reaches more than 97%.
Stability experiment: 1, gained beverage centrifugal 10min the 2000R/min in the situation that is observed, have no layering and deposited phenomenon: 2, leave standstill all time at the temperature of 50 DEG C, observe there are no layering and deposited phenomenon.
Case study on implementation 2:
The anti-oxidant beverage of a kind of radiation proof; comprise grape seed extract, Tea Polyphenols, taurine, vitamin, ginkgo biloba p.e emulsion and auxiliary material Sucralose, citric acid, natrium citricum, essence amount; remaining is water; every kind of weight ratio of constituents is in table 2, wherein Proanthocyanidin from Grape-seed Extracts 76%, glucosidase procyanidins 27%.
Table 2
| Material name | Consumption (%) |
| Grape seed extract | 0.4 |
| Tea Polyphenols | 0.018 |
| Taurine | 0.12 |
| Vitamin C | 0.13 |
| Ginkgo biloba p.e emulsion | 0.02 |
| Sucralose | 0.015 |
| Citric acid | 0.2 |
| Natrium citricum | 0.15 |
| Essence | 0.02 |
Its preparation method comprises the following steps:
(1) ginkgo biloba p.e emulsion preparation: take 10g ginkgo biloba p.e and 10g Tween-40, measure 50ml purified water, adopting ginkgo biloba p.e, food stage Tween-40 and purified water mass ratio is after 1:1:10 ratio is mixed, be ultrasonic at 20 DEG C in water temperature, use supersonic frequency is ultrasonic according to intermittently 5s of every ultrasonic dissolution 10s time for 80KW, frequency are 1KHz, ultrasonic processing 15min clarifies to mixed liquor, and then precipitation 60min filters and obtain ginkgo leaf extraction emulsion;
(2), Tea Polyphenols in raw material, taurine, ginkgo biloba p.e emulsion take 20 DEG C of purified water of rear use according to table 2 formula and are dissolved to and clarify to such an extent that be cooled to room temperature after solution and obtain solution one;
(3), vitamin C, Sucralose, citric acid take and under rear room temperature, use 40 DEG C of purified water to be dissolved to clarify to obtain solution two according to table 2 formula;
(4), solution one adds in solution two after cooling, then adds natrium citricum to stir 60min by table 2 formula to mix, then gained solution is filtered, the insoluble matter that micro-filtration membrane elimination is a small amount of, then through pasteurization, the filling product of making.
(5), the filling latter 2 days random finished products of selecting check that mouthfeel is pure, unique flavor, without precipitation, and carries out the outer OH free radical scavenging activity of index detection body and reaches 56%, DPPH free radical scavenging activity and reach 96%.Stability experiment: 1, gained beverage centrifugal 10min the 2000R/min in the situation that is observed, have no layering and deposited phenomenon: 2, leave standstill all time at the temperature of 50 DEG C, observe there are no layering and deposited phenomenon.
Case study on implementation 3:
The anti-oxidant beverage of a kind of radiation proof; comprise grape seed extract, Tea Polyphenols, taurine, vitamin, ginkgo biloba p.e emulsion and auxiliary material Sucralose, citric acid, natrium citricum, essence amount; remaining is water; every kind of weight ratio of constituents is in table 3, wherein Proanthocyanidin from Grape-seed Extracts 70%, glucosidase procyanidins 25%.
Table 3
| Material name | Consumption (%) |
| Grape seed extract | 0.3 |
| Tea Polyphenols | 0.01 |
| Taurine | 0.11 |
| Vitamin C | 0.15 |
| Ginkgo biloba p.e emulsion | 0.03 |
| Sucralose | 0.025 |
| Citric acid | 0.15 |
| Natrium citricum | 0.13 |
| Essence | 0.02 |
Its preparation method comprises the following steps:
(1) ginkgo biloba p.e emulsion preparation
Take 10g ginkgo biloba p.e and 10g Tween-40, measure 50ml purified water, adopting ginkgo biloba p.e, food stage Tween-40 and purified water mass ratio is after 1:1:10 ratio is mixed, be ultrasonic at 30 DEG C in water temperature, use supersonic frequency is ultrasonic according to intermittently 5s of every ultrasonic dissolution 8s time for 80KW, frequency are 10KHz, ultrasonic processing 10min clarifies to mixed liquor, and then precipitation 60min filters and obtain ginkgo leaf extraction emulsion;
(2), Tea Polyphenols in raw material, taurine, ginkgo biloba p.e emulsion take 30 DEG C of purified water of rear use according to table 3 formula and are dissolved to and clarify to such an extent that be cooled to room temperature after solution and obtain solution one;
(3), vitamin C, Sucralose, citric acid take and under rear room temperature, use the water of 30 DEG C to be dissolved to clarify to obtain solution two according to table 3 formula;
(4), solution one adds in solution two after cooling, then adds natrium citricum to stir 40 by table 3 formula to mix, then gained solution is filtered, the insoluble matter that micro-filtration membrane elimination is a small amount of, then through pasteurization, the filling product of making.
(5), the filling latter 2 days random finished products of selecting check that mouthfeel is pure, unique flavor, without precipitation, and carries out the outer OH free radical scavenging activity of index detection body and reaches 55%, DPPH free radical scavenging activity and reach 96%.Stability experiment: 1, gained beverage centrifugal 10min the 2000R/min in the situation that is observed, have no layering and deposited phenomenon: 2, leave standstill all time at the temperature of 50 DEG C, observe there are no layering and deposited phenomenon.
Case study on implementation 4:
The anti-oxidant beverage of a kind of radiation proof; comprise grape seed extract, Tea Polyphenols, taurine, vitamin, ginkgo biloba p.e emulsion and auxiliary material Sucralose, citric acid, natrium citricum, essence amount; remaining is water; every kind of weight ratio of constituents is in table 4, wherein Proanthocyanidin from Grape-seed Extracts 74%, glucosidase procyanidins 20%.
Table 4
| Material name | Consumption (%) |
| Grape seed extract | 0.2 |
| Tea Polyphenols | 0.22 |
| Taurine | 0.15 |
| Vitamin C | 0.1 |
| Ginkgo biloba p.e emulsion | 0.04 |
| Sucralose | 0.01 |
| Citric acid | 0.1 |
| Natrium citricum | 0.1 |
| Essence | 0.04 |
Its preparation method comprises the following steps:
(1) ginkgo biloba p.e emulsion preparation
Take 10g ginkgo biloba p.e and 10g Tween-40, measure 50ml purified water, adopting ginkgo biloba p.e, food stage Tween-40 and purified water mass ratio is after 1:1:10 ratio is mixed, be ultrasonic at 20 DEG C in water temperature, use supersonic frequency is ultrasonic according to intermittently 5s of every ultrasonic dissolution 10s time for 75KW, frequency are 20KHz, ultrasonic processing 5min clarifies to mixed liquor, and then precipitation 50min filters and wait until that ginkgo leaf extracts emulsion;
(2), Tea Polyphenols in raw material, taurine, ginkgo biloba p.e emulsion take 40 DEG C of purified water of rear use according to formula and are dissolved to and clarify to such an extent that be cooled to room temperature after solution and obtain solution one;
(3), vitamin C, Sucralose, citric acid take and under rear room temperature, use the purified water of 20 DEG C to be dissolved to clarify to obtain solution two according to table 4 formula;
(4), solution one adds in solution two after cooling, then adds natrium citricum to stir 50min by table 4 formula to mix, then gained solution is carried out to mocromembrane filtration, the insoluble matter that micro-filtration membrane elimination is a small amount of, then through pasteurization, the filling product of making.
(5), the filling latter 2 days random finished products of selecting check that mouthfeel is pure, unique flavor, without precipitation, and carries out the outer OH free radical scavenging activity of index detection body and reaches more than 57%, DPPH free radical scavenging activity reaches 93%.
Stability experiment: 1, gained beverage centrifugal 10min the 2000R/min in the situation that is observed, have no layering and deposited phenomenon: 2, leave standstill all time at the temperature of 50 DEG C, observe there are no layering and deposited phenomenon.
Case study on implementation 5:
The anti-oxidant beverage of a kind of radiation proof; comprise grape seed extract, Tea Polyphenols, taurine, vitamin, ginkgo biloba p.e emulsion and auxiliary material Sucralose, citric acid, natrium citricum, essence amount; remaining is water; every kind of weight ratio of constituents is in table 5, wherein Proanthocyanidin from Grape-seed Extracts 75%, glucosidase procyanidins 23%.
Table 5
| Material name | Consumption (%) |
| Grape seed extract | 0.1 |
| Tea Polyphenols | 0.025 |
| Taurine | 0.14 |
| Vitamin C | 0.11 |
| Ginkgo biloba p.e emulsion | 0.05 |
| Sucralose | 0.01 |
| Citric acid | 0.25 |
| Natrium citricum | 0.1 |
| Essence | 0.04 |
Its preparation method comprises the following steps:
(1) ginkgo biloba p.e emulsion preparation: take 10g ginkgo biloba p.e and 10g Tween-40, measure 50ml purified water, adopting ginkgo biloba p.e, food stage Tween-40 and purified water mass ratio is after 1:1:10 ratio is mixed, be ultrasonic at 40 DEG C in water temperature, use supersonic frequency is ultrasonic according to intermittently 5s of every ultrasonic dissolution 10s time for 80KW, frequency are 20KHz, ultrasonic processing 15min clarifies to mixed liquor, and then precipitation 40min filters and obtain ginkgo leaf extraction emulsion;
(2), Tea Polyphenols in raw material, taurine, ginkgo biloba p.e emulsion take 20 DEG C of purified water of rear use according to table 5 formula and are dissolved to and clarify to such an extent that be cooled to room temperature after solution and obtain solution one;
(3), vitamin C, Sucralose, citric acid take and under rear room temperature, use the purified water of 40 DEG C to be dissolved to clarify to obtain solution two according to table 5 formula;
(4), solution one adds in solution two after cooling, then adds natrium citricum to stir 60min by table 5 formula to mix, then gained solution is filtered, the insoluble matter that micro-filtration membrane elimination is a small amount of, then through irradiation sterilization, the filling product of making.
(5), the filling latter 2 days random finished products of selecting check that mouthfeel is pure, unique flavor, without precipitation, and carries out the outer OH free radical scavenging activity of index detection body and reaches 50%, DPPH free radical scavenging activity and reach 90%.Stability experiment: 1, gained beverage centrifugal 10min the 2000R/min in the situation that is observed, have no layering and deposited phenomenon: 2, leave standstill all time at the temperature of 50 DEG C, observe there are no layering and deposited phenomenon.
Claims (8)
1. a radiation proof anti-oxidation function beverage, is characterized in that: in described beverage, in component, comprise grape seed extract, Tea Polyphenols, taurine, vitamin C, ginkgo biloba p.e emulsion and auxiliary material, remain as water.
2. radiation proof anti-oxidation function beverage according to claim 1, is characterized in that: described component comprises grape seed extract 0.1%-0.5%, Tea Polyphenols 0.01-0.025%, taurine 0.1-0.15%, vitamin C 0.1-0.15%, ginkgo biloba p.e emulsion 0.01-0.05% and auxiliary material 0.25-0.4% according to weight ratio.
3. radiation proof anti-oxidation function beverage according to claim 1 and 2, is characterized in that: described auxiliary material is Sucralose 0.01-0.025%, citric acid 0.1-0.25%, natrium citricum 0.1-0.15%, essence 0.02-0.04%.
4. radiation proof anti-oxidation function beverage according to claim 1 and 2, is characterized in that: described Proanthocyanidin from Grape-seed Extracts 70%-80%, glucosidase procyanidins 20%-30%.
5. a preparation method who prepares the radiation proof anti-oxidation function beverage described in claim 1 or 2, is characterized in that: described radiation proof anti-oxidation function beverage is made up of following steps:
(1), ginkgo biloba p.e emulsion preparation: by the proportionally ratio mixing of 1:1:10 of ginkgo biloba p.e, food stage Tween-40 and purified water, be ultrasonic at 20-40 DEG C in water temperature, ultrasonic to clarification, precipitation 30-60min, then filters and obtains ginkgo leaf extraction emulsion;
(2), the making of solution one: Tea Polyphenols, taurine, ginkgo biloba p.e emulsion take and use the water-soluble solution, homogeneous of 20-40 DEG C to clarifying to obtain solution one afterwards according to formula;
(3), the making of solution two: vitamin C, Sucralose, citric acid use the water-soluble solution, homogeneous of 20-40 DEG C to clarifying to obtain solution two;
(4), filtering sterilization makes product: after solution one is cooling, add solution two and natrium citricum to stir 30min-60min and mix, then gained solution is filtered, the insoluble matter that elimination is a small amount of, then through sterilization, the filling product of making.
6. the preparation method of radiation proof anti-oxidation function beverage according to claim 5, it is characterized in that: the preparation of described ginkgo biloba p.e emulsion: adopting ginkgo biloba p.e, food stage Tween-40 and purified water mass ratio is that after 1:1:10 ratio is mixed, to use supersonic frequency to be that 75 ~ 80KW, frequency are 1-20KHz ultrasonic according to intermittently 5s of every ultrasonic dissolution 5-10s time, ultrasonic processing 5-15min clarifies to mixed liquor.
7. the preparation method of radiation proof anti-oxidation function beverage according to claim 5, is characterized in that: the method for filtering the filtration of employing mocromembrane in product step is made in described filtration sterilization.
8. the preparation method of radiation proof anti-oxidation function beverage according to claim 5, is characterized in that: the method for the method employing pasteurization of sterilizing in product step is made in described filtration sterilization.
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