CN104921122B - Resveratrol grape concentration essence and preparation method thereof - Google Patents
Resveratrol grape concentration essence and preparation method thereof Download PDFInfo
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- CN104921122B CN104921122B CN201510342320.XA CN201510342320A CN104921122B CN 104921122 B CN104921122 B CN 104921122B CN 201510342320 A CN201510342320 A CN 201510342320A CN 104921122 B CN104921122 B CN 104921122B
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- polydatin
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- 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 51
- 235000021283 resveratrol Nutrition 0.000 title claims abstract description 51
- 229940016667 resveratrol Drugs 0.000 title claims abstract description 51
- 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 49
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 42
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 42
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000006365 Vitis vinifera Species 0.000 title 1
- 241000219095 Vitis Species 0.000 claims abstract description 41
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 22
- HSTZMXCBWJGKHG-UHFFFAOYSA-N (E)-piceid Natural products OC1C(O)C(O)C(CO)OC1OC1=CC(O)=CC(C=CC=2C=CC(O)=CC=2)=C1 HSTZMXCBWJGKHG-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- HSTZMXCBWJGKHG-CUYWLFDKSA-N trans-piceid Polymers O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=CC(\C=C\C=2C=CC(O)=CC=2)=C1 HSTZMXCBWJGKHG-CUYWLFDKSA-N 0.000 claims abstract description 20
- 229960003764 polydatin Drugs 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000047 product Substances 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 238000005292 vacuum distillation Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000013532 brandy Nutrition 0.000 claims abstract description 7
- 239000006227 byproduct Substances 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 6
- 230000032683 aging Effects 0.000 claims abstract description 6
- 239000008103 glucose Substances 0.000 claims abstract description 6
- 229930182470 glycoside Natural products 0.000 claims abstract description 6
- 150000002338 glycosides Chemical class 0.000 claims abstract description 5
- 235000019674 grape juice Nutrition 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 18
- 239000012141 concentrate Substances 0.000 claims description 15
- 239000000706 filtrate Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 239000012530 fluid Substances 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 239000013078 crystal Substances 0.000 claims description 5
- 238000002386 leaching Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 4
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000013467 fragmentation Methods 0.000 claims description 3
- 238000006062 fragmentation reaction Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000012859 sterile filling Methods 0.000 abstract description 4
- 208000007536 Thrombosis Diseases 0.000 abstract description 2
- 239000002253 acid Substances 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- HSTZMXCBWJGKHG-CENDIDJXSA-N Piceid Natural products OC[C@@H]1O[C@@H](Oc2cc(O)cc(C=Cc3ccc(O)cc3)c2)[C@H](O)[C@H](O)[C@H]1O HSTZMXCBWJGKHG-CENDIDJXSA-N 0.000 abstract 1
- 239000003963 antioxidant agent Substances 0.000 abstract 1
- 230000003078 antioxidant effect Effects 0.000 abstract 1
- 235000006708 antioxidants Nutrition 0.000 abstract 1
- 230000001151 other effect Effects 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- HSTZMXCBWJGKHG-OUUBHVDSSA-N piceide Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=CC(C=CC=2C=CC(O)=CC=2)=C1 HSTZMXCBWJGKHG-OUUBHVDSSA-N 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- 230000000694 effects Effects 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- -1 polyphenol compound Chemical class 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- 238000000638 solvent extraction Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- JGSARLDLIJGVTE-UHFFFAOYSA-N 3,3-dimethyl-7-oxo-6-[(2-phenylacetyl)amino]-4-thia-1-azabicyclo[3.2.0]heptane-2-carboxylic acid Chemical compound O=C1N2C(C(O)=O)C(C)(C)SC2C1NC(=O)CC1=CC=CC=C1 JGSARLDLIJGVTE-UHFFFAOYSA-N 0.000 description 1
- 208000002874 Acne Vulgaris Diseases 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 208000005605 Hormone-Dependent Neoplasms Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 241000489523 Veratrum Species 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- OEGPRYNGFWGMMV-UHFFFAOYSA-N veratryl alcohol Natural products COC1=CC=C(CO)C=C1OC OEGPRYNGFWGMMV-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12F—RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
- C12F3/00—Recovery of by-products
- C12F3/10—Recovery of by-products from distillery slops
-
- 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
Abstract
The present invention discloses a kind of resveratrol grape concentration essence and preparation method thereof, it is with grape as raw material, by band stalk and skin alcoholic fermentation, promote into glycosides, band stalk and the main technique such as skin freeze concentration, vacuum distillation, heat sterilization and sterile filling, be made the grape concentration essence of polydatin concentration >=60mg/L；Distillate the brandy that by-product is made 36%~45% (v/v) through alcoholic strength adjustment, ageing.Using in acid condition, resveratrol interacts the present invention with glucose, generates polydatin, is remarkably improved Resveratrol and piceid content in the product；Solve the problems, such as that resveratrol solubility in water is small and is difficult to be leached；The resveratrol in product can be made original bioactivity is kept using freeze concentration and vacuum distillation；Product of the present invention has healthcare function and peculiar flavour concurrently rich in various antioxidant contents such as resveratrol, the product good palatability；Long-term taking can reach hypoglycemic, blood fat, blood pressure and thrombus dissolving and other effects.
Description
Technical field
The present invention relates to a kind of auxotype resveratrol grape concentration essence and its preparation, particularly with grape as raw material
Resveratrol grape concentration essence of making and preparation method thereof.
Technical background
Resveratrol is called resvertrol, belongs to polyphenol compound, is primarily present in the carpopodium and pericarp of grape.According to
Relevant report, resveratrol has obvious prophylactic-therapeutic effect to angiocardiopathy and cancer.It is also to hormone-dependent neoplasm, bone
Matter is loose, acne and senile dementia have prevention effect.Resveratrol is insoluble in water, is soluble in ethanol, ether, chloroform, third
The organic solvents such as ketone.Hydroxyl on resveratrol phenyl ring can take off a hydrone with the hydroxyl phase separation of glucose molecule,
Resveratrol glucoside is formed, so as to increase solubility of the resveratrol in water.Because resveratrol heat-resisting quantity is poor, unstable
Fixed, easy in inactivation, it is necessary to extracted under the conditions of comparatively gentle.The existing method that resveratrol is extracted from grape mainly has solvent
Extraction method, supercritical CO2Extraction method and microwave loss mechanisms etc., solvent extraction method are primarily present organic solvent and consume many, extract work
Time-consuming for skill, and production cost is high, and solvent is remained in the product for obtaining, while solvent leaks during extraction, causes to carry
The problems such as taking poor environment, environmental pollution, if control solvent leaks, certainly will cause complicated production equipment, investment and operating cost
With height, a series of problems, such as cost increases；Supercritical CO2Extraction method is mainly that production cost is higher, the requirement to operating condition
Strictly；The selection of microwave loss mechanisms spe medium influences larger to product component, causes the loss of part active ingredient.
The content of the invention
The present invention seeks to the defect for overcoming above-mentioned prior art to exist, grape is solved in band stalk and skin fermentation process,
Resveratrol solubility is low, is difficult the problem being extracted, there is provided a kind of Portugal rich in resveratrol with grape as Raw material processing
Grape concentration essence and preparation method thereof.
The present invention proposes following technical scheme to achieve the above object；A kind of resveratrol grape concentrates essence, and it is special
Levy and be：Be with grape as raw material, by including broken, band stalk and skin alcoholic fermentation, promote into polydatin, band stalk and skin
Freeze concentration, vacuum distillation and heat sterilization technique, are processed into the resveratrol grape of polydatin concentration >=60mg/L
Concentration essence；Distillate the brandy that byproduct is made alcoholic strength 36%~45% (v/v) through alcoholic strength adjustment, ageing.
Resveratrol grape of the present invention concentrates the preparation method of essence, it is characterised in that：With grape as raw material
Preparation method comprise the following steps：
(1) crush：Gap between broken wheel roller is adjusted to 5~10mm, using disintegrating machine by Grape fragmentation 1~2
It is secondary, grape juice is fully escaped, Grape stems, skin seed and pulp are in released state, obtain grape juice mixture；
(2) allocate：The sugar content in grape juice mixture is adjusted to weight 15~24% with sucrose；
(3) grape juice mixture alcoholic fermentation：It is 0.01~0.02% that weight is added in the grape juice mixture of allotment
Saccharomyces cerevisiae, be mixed under the conditions of 16~22 DEG C carry out band stalk, skin alcoholic fermentation, fermentation time 15~20 days, treat containing sugar
During amount≤4g/L, terminate fermentation；
(4) glycosides is promoted into：With glucose by the sugar degree regulation in zymotic fluid to 12~50g/L, adjusted with tartaric acid and fermented
Liquid pH is 5~6, and zymotic fluid is placed in into sealing thermal insulation 2~4 hours at 30~40 DEG C, promotes resveratrol into polydatin, is increased
Plus its solubility in water, promote polydatin to leach；
(5) freeze concentration：Polydatin leaching liquid mixture is carried out into freeze concentration, to improve the generation speed of ice crystal
Degree, during freeze concentration, temperature starts to freeze when dropping to -2~-4 DEG C, when temperature drops to -6 DEG C to -9 DEG C, during freezing
Between be 24~48 hours, freezing rate is reached more than 85%, polydatin concentration >=60mg/L；
(6) filter：The concentrate that (5th) step is obtained keeps -6 DEG C to -9 DEG C temperature, and concentrate is filtered, and removes
Ice is cut and other solid impurities so that concentrate clear；
(7) vacuum distillation：The concentration filtrate that (6th) step is clarified is added in alembic, in 45~65 DEG C of temperature, vacuum
Under the conditions of 0.65~0.95MPa of degree, vacuum distillation is carried out to filtrate, when the alcoholic strength of filtrate is down to 11%~13% (v/v),
Stop distillation, be resveratrol grape concentrate in alembic, the alcoholic strength that will distillate cut is adjusted to 36%~45% (v/
V), ageing more than 2 years, as byproduct brandy and in oak barrel；
(8) heat sterilization：Using the milipore filter that aperture is 0.25~0.45 μm to resveratrol grape obtained in (7th) step
Concentrate is filtered, and it is to be made resveratrol concentration essence to remove the thalline in product；
(9) the resveratrol concentration essence of heat sterilization is carried out into filling, sealing, is kept in dark place in normal temperature.
, with grape as raw material, by broken, band stalk and skin alcoholic fermentation, to promote into glycosides, band stalk and skin freezing dense for the present invention
The main techniques such as contracting, heat sterilization and sterile filling, are processed into the grape concentration essence rich in resveratrol；The product is agreeable to the taste
Property is good, has healthcare function and peculiar flavour concurrently；Long-term taking this product, can reach hypoglycemic, blood fat, blood pressure and thrombus dissolving etc.
Effect.
Because solubility of the resveratrol in water is only amount that resveratrol is dissolved in 30mg/L, therefore grape juice
It is comparatively small.Resveratrol is soluble in alcohol, and its solubility in alcohol is 50g/L.Therefore, using alcoholic fermentation, generation
Alcohol can improve the content of resveratrol.Meanwhile, during the fermentation, make the local flavor that product formation is special.Using in acidity
Under the conditions of, resveratrol interacts with glucose, generates polydatin, can significantly improve the leaching effect of resveratrol
Rate.
During freeze concentration, initial ice-nucleus needs to depend on the presence of solid, and the presence of solid has beneficial to new ice
Core is quick and smoothly produces, so as to promote ice crystal quickly to be formed.Meanwhile, with the carrying out of freeze concentration process, alcohol concentration
Increase sharply, Cmax is up to 60%~70% (v/v).Now, the alcohol of high concentration can be to remaining in Grape stems and skin
Remaining resveratrol is extracted again so that the content of resveratrol is dramatically increased.In order to quickly and smoothly form ice
Crystalline substance, improves chilling rate, efficiently controls freezing rate, and resveratrol is fully extracted, and this technique employs band fruit
Stalk, the method for skin freeze concentration, the method can promote the formation of ice crystal, efficiently control freezing rate, significantly improve white black false hellebore
The extraction rate of alcohol, and product can be made to keep good local flavor.
The comparing result of the technology of the present invention product and prior art products
Specific embodiment
The technological process of production：Grape → select → clean → drain → crush → allocate → grape juice mixture alcoholic fermentation
→ promote into polydatin → freeze concentration → filtering → vacuum distillation → heat sterilization → sterile filling → sealing → storage.
1st, fruit is selected：Removal is rotted, mildews, going bad, spoiled grape and impurity；
2nd, clean, drain：Grape is immersed 3~4 times of clear water, is gently agitated for, kept for more than 3 minutes, bleed off filthy water, changed
Clear water is rinsed 2~3 times, pulls grape out and draining is drained；
3rd, crush：Gap between broken wheel roller is adjusted to 5~8mm, using disintegrating machine by Grape fragmentation 1~2 time,
Grape juice is fully escaped, Grape stems, skin, seed and pulp are in released state, obtain grape juice mixture (containing carpopodium, skin
And seed)；
4th, allocate：With sucrose by the sugar content in grape juice mixture (contain carpopodium, skin and seed) adjust to weight 20~
24%；
5th, grape juice mixture alcoholic fermentation：Allotment grape juice mixture in add the mixing body weight 0.01~
0.02% brewer's dried yeast, to be mixed under the conditions of 18~22 DEG C and carry out alcohol hair by the grape juice mixture of band stalk and skin
Ferment, fermentation time is 18~20 days, when sugar content≤4g/L, terminates fermentation；
6th, glycosides is promoted into：The sugar degree regulation in the 5th step fermentation liquid mixture is used into winestone to 12~20g/L with glucose
Acid regulation zymotic fluid pH is 5~6, and zymotic fluid is placed in into sealing thermal insulation 3~4 hours at 35~40 DEG C, promotes resveratrol Cheng Bai
Veratryl alcohol glycosides, to increase its solubility in water, promotes the leaching of polydatin；
7th, freeze concentration：The prepared polydatin leaching liquid mixture of 6th step (band stalk, skin and seed) is carried out into freezing dense
Contracting, to improve the generation speed of ice crystal, during freeze concentration, temperature starts to freeze when dropping to -2~-4 DEG C, when temperature drop
During to~6 DEG C to -9 DEG C, cooling time 36~48 hours is kept, make freezing rate up to more than 85%, polydatin concentration >=
60mg/L；
8th, filter：The frozen concentrated liquid that 7th step is obtained is maintained at -6 DEG C to -9 DEG C temperature, concentrate is filtered, removed
Ice is cut and other solid impurities so that concentrate clear；
9th, vacuum distillation：The concentration filtrate that 8th step is clarified is added in alembic, in 45~65 DEG C of temperature, vacuum
Under the conditions of 0.65~0.95MPa, vacuum distillation is carried out to concentration filtrate, treat that the alcoholic strength of filtrate is down to 11%~13% (v/v)
When, stop distillation, it is resveratrol grape concentrate in alembic；The alcoholic strength that cut will be distillated is adjusted to 38%~42%
(v/v) ageing more than 2 years, as byproduct brandy, and in oak barrel；
10th, heat sterilization：It is dense to resveratrol grape obtained in the 9th step using the milipore filter that aperture is 0.25~0.45 μm
Contracting liquid is filtered, and it is to be made resveratrol concentration essence to remove the thalline in product；
11st, filling, sealing, storage：The resveratrol of heat sterilization is concentrated into essence using brown oral liquid bottle (cillin bottle)
Hua Su and distillate byproduct brandy and carry out sterile filling respectively, seal, kept in dark place in normal temperature.
Claims (2)
1. a kind of resveratrol grape concentrates the preparation method of essence, it is characterised in that：It is with grape as raw material, by including
Broken, band stalk and skin alcoholic fermentation, promote into polydatin, band stalk and skin freeze concentration, vacuum distillation and heat sterilization
Technique, is processed into the resveratrol grape concentration essence of polydatin concentration >=60mg/L；Byproduct is distillated through alcoholic strength
Adjustment, ageing are made the brandy of alcoholic strength 36%~45% (v/v)；Preparation method with grape as raw material includes following step
Suddenly：
(1) crush：Gap between broken wheel roller is adjusted to 5~10mm, using disintegrating machine by Grape fragmentation 1~2 time, is made
Grape juice is fully escaped, and Grape stems, skin seed and pulp are in released state, obtain grape juice mixture；
(2) allocate：The sugar content in grape juice mixture is adjusted to weight 15~24% with sucrose；
(3) grape juice mixture alcoholic fermentation：The wine that weight is 0.01~0.02% is added in the grape juice mixture of allotment
Brewer yeast, mixing carried out under the conditions of 16~22 DEG C band stalk, skin alcoholic fermentation, fermentation time 15~20 days, treat sugar content≤
During 4g/L, terminate fermentation；
(4) glycosides is promoted into：With glucose by the sugar degree regulation in zymotic fluid to 12~50g/L, zymotic fluid pH is adjusted with tartaric acid
It is 5~6, zymotic fluid is placed in sealing thermal insulation 2~4 hours at 30~40 DEG C, promote resveratrol into polydatin, increases it
Solubility in water, promotes polydatin to leach；
(5) freeze concentration：Polydatin leaching liquid mixture is carried out into freeze concentration, to improve the generation speed of ice crystal,
During freeze concentration, temperature starts to freeze when dropping to -2~-4 DEG C, and when temperature drops to -6 DEG C to -9 DEG C, cooling time is 24
~48 hours, freezing rate is set to reach more than 85%, polydatin concentration >=60mg/L；
(6) filter：The concentrate that (5th) step is obtained keeps -6 DEG C to -9 DEG C temperature, and concentrate is filtered, except deicing quarrel
And other solid impurities so that concentrate clear；
(7) vacuum distillation：The concentration filtrate that (6th) step is clarified is added in alembic, in 45~65 DEG C of temperature, vacuum
Under the conditions of 0.65~0.95MPa, vacuum distillation is carried out to filtrate, when the alcoholic strength of filtrate is down to 11%~13% (v/v), stopped
Only distill, be resveratrol grape concentrate in alembic, the alcoholic strength that will distillate cut is adjusted to 36%~45% (v/
V), ageing more than 2 years, as byproduct brandy and in oak barrel；
(8) heat sterilization：Resveratrol grape obtained in (7th) step is concentrated using the milipore filter that aperture is 0.25~0.45 μm
Liquid is filtered, and it is to be made resveratrol concentration essence to remove the thalline in product；
(9) the resveratrol concentration essence of heat sterilization is carried out into filling, sealing, is kept in dark place in normal temperature.
2. the resveratrol grape concentration essence that preparation method is obtained according to claim 1.
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| CN105901738A (en) * | 2016-06-14 | 2016-08-31 | 益倍（天津）生物科技有限公司 | Fermentation grape extract, preparing method of fermentation grape extract and preparation containing fermentation grape extract |
| CN109394606A (en) * | 2018-03-15 | 2019-03-01 | 鲁东大学 | Moisture retention water and face pack prescription and processing technology based on the grape fermentation liquid after alcohol distillation |
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| KR100648069B1 (en) * | 2005-09-02 | 2006-11-23 | 백경흠 | A method for yield up of resveratrol contents in grapes and preparation comprising the same |
| US20090181123A1 (en) * | 2007-06-13 | 2009-07-16 | Daniel La Caze | Methods for enhancing wine flavor |
| CN101619278A (en) * | 2009-05-18 | 2010-01-06 | 辽宁天池葡萄酒有限公司 | Method for brewing dry ice wine |
| CN103540465A (en) * | 2012-07-09 | 2014-01-29 | 辽宁天池葡萄酒有限公司 | Brewing method of high factor concentrated wine |
| CN103923782A (en) * | 2014-04-11 | 2014-07-16 | 中国农业科学院果树研究所 | Production method of selenium-rich ice grape wine |
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