CN104939257A - OPC grape concentrated essence and preparation method thereof - Google Patents
OPC grape concentrated essence and preparation method thereof Download PDFInfo
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- 241000894006 Bacteria Species 0.000 claims description 3
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Abstract
The invention discloses OPC grape concentrated essence and a preparation method thereof. The OPC grape concentrated essence is obtained by treating grapes serving as a raw material with main processes such as smashing, biological fermentation, OPC leaching, freeze concentration, vacuum degassing, and ultrafiltration sterilization. The OPC grape concentrated essence prepared according to the preparation method is 15 g/L in OPC concentration, and rich in OPC bioactive constituents. The preparation method has the advantages that OPC leaching possibility is high; the original bioactive constituents of OPC are remained to the most extent; not only can the original natural properties of OPC are remained, but also carbohydrate in grape juice can be converted into acetic acid through biological fermentation; as the solubility of OPC in an acid solution is relatively high, the leaching efficiency of OPC is improved remarkably; moreover, a spatial flavor is formed during the fermentation process of the product, and the edibility of the OPC product is greatly improved. Free radicals in the body of a user taking the OPC grape concentrated essence for a long time can be removed, so as to promote metabolism, and achieve the purposes of improving auto immunity and delaying senility.
Description
Technical field
The present invention relates to wine production technical field, a kind of auxotype OPC grape concentrated essence liquid, is particularly OPC grape concentrated essence liquid of raw material making and preparation method thereof with grape.
Technical background
OPC (Oligomeric Proanthocyanidins), Chinese, also known as oligomeric proanthocyanidins, belongs to the one of bioflavonoid, is the most effective natural of removing people interior free yl of generally acknowledging in the world at present.OPC is extensively present in the plants such as grape, blueberry, cherry, plum and pine bark, and wherein grape pip is the important sources of OPC.OPC is generally red-brown powder, and taste is micro-puckery, water-soluble and most organic solvent.
OPC can remove the free radical in human body, has superpower anti-ageing, anti-cancer, anti-angiocardiopathy, radioresistance, anti-inflammatory, the effect such as antibacterial for human body.Grape Skin and grape pip are rich in OPC, there are some researches show: in grape pip, and cyanine oligomer accounts for greatly 80% ~ 85% of polyphenols total amount.OPC finds to originate in plant one of the most efficient antioxidant so far, its antioxidant effect, stronger than vitamin e 50 times, stronger than Vitamin C 20 times, has the powerful effect improving body immunity.Product at present containing OPC mostly is tablet and paste, taste bad will and cost of manufacture is high; Existing have a lot for the extracting method of OPC in grape pip and Grape Skin, such as: microwave loss mechanisms, adsorption and desorption by resin method, supercritical carbon dioxide extraction method, ultrasonic extraction, column chromatographic isolation and purification method, organic solvent extractionprocess etc.But these method extraction costs are higher, and product edibility is poor, only can sell in the form of tablets or capsules, lack unique local flavor.Such as: adsorption and desorption by resin method needs the time long, process material quantity is low, product purity is low; Column chromatographic isolation and purification method and organic solvent extractionprocess, also exist that organic solvent use amount is large, the power consumption of subsequent concentration process is high, the defect that production cost is high; Microwave―assisted extraction, has extraction time short, the feature that the thermal efficiency is high, but has higher danger during microwave leakage, and security is poor.
Summary of the invention
The present invention seeks to solve grape in band seed, belt leather sweat, OPC is difficult to be leached and at utmost keep the original bioactive problem of OPC, and providing a kind of take grape as OPC grape concentrated essence liquid of raw material making and preparation method thereof.
The present invention proposes following technical scheme: a kind of OPC grape concentrated essence liquid, it is characterized in that: be take grape as raw material, through comprising fragmentation, biofermentation, OPC leaching, freeze concentration, vacuum outgas and heat sterilization technique, be processed into the concentrated essence liquid of OPC concentration >=15g/L.
The preparation method of OPC grape concentrated essence liquid of the present invention, is characterized in that: be that the preparation method of raw material comprises the following steps with grape:
(1) broken: 2 ~ 5mm is adjusted in the gap between disintegrating machine supporting-point roller, with disintegrating machine by Grape fragmentation 1 ~ 2 time, grape juice is fully overflowed, and Grape Skin and seed are in released state, obtain grape juice mixture;
(2) allocate: with sucrose, the sugar content in grape juice mixture is adjusted to weight 15 ~ 22%;
(3) grape juice mixture biofermentation: biofermentation is divided into alcohol fermentation and acetic fermentation two processes: first add the saccharomyces cerevisiae that weight is 0.01 ~ 0.02% in the grape juice mixture of allotment, under 16 ~ 22 DEG C of conditions, alcohol fermentation is carried out after being mixed, fermentation time 10 ~ 15 days, when sugar content≤12g/L, stop fermentation; Then to inoculating active acetic acid bacteria bacterium powder in zymotic fluid, inoculum concentration is 0.1 ~ 0.5% of zymotic fluid weight, under 16 ~ 24 DEG C and aerobic conditions, carry out acetic fermentation 5 ~ 10 days, when ethanol content < 0.5% (v/v), stop fermentation;
(4) OPC is leached: the zymotic fluid mixture that (3) step obtains is placed in 10 ~ 20 DEG C of place's sealings and places, every 4 ~ 8h stirs once, places 24 ~ 48h, OPC is fully leached;
(5) freeze concentration: (4) step OPC zymotic fluid mixture is carried out freeze concentration, temperature starts to freeze when dropping to-2 ~-4 DEG C, when temperature is down to-6 DEG C ~-9 DEG C, cooling time is 24 ~ 48 hours, freezing rate reaches more than 85%, the OPC concentration >=15g/L in Fermented Condensed liquid;
(6) filter: filter under (5) step OPC concentrate is remained on-6 DEG C to-9 DEG C temperature, except deicing quarrel and other solid impurity, make OPC concentrate clear;
(7) cryogenic vacuum is degassed: join in degassing tank by the OPC concentrated filtrate of (6) step clarification, temperature 10 ~ 20 DEG C, degassed 5 ~ 10min under the condition of vacuum 0.05 ~ 0.09Mpa, removing acetic acid, makes acetic acid≤1.0g/L in product;
(8) heat sterilization: utilize aperture to be that (7) step product filters by the milipore filter of 0.25 ~ 0.45 μm, namely the thalline in removing product makes OPC concentrated essence liquid;
(9) the OPC concentrated essence liquid product of heat sterilization is carried out sterile filling, sealing, preserves under normal temperature lucifuge.
The present invention compared with prior art has following features:
Present invention employs biofermentation, the methods such as acetic acid dissolution solution, freeze concentration, vacuum outgas and heat sterilization, efficiently solve OPC not soluble and biologically active in immersion and the problem such as easily to be destroyed.The product that the present invention processes not only can keep the original natural character of OPC, also has flavour, greatly strengthen the consumption of OPC product; Take this product, can reach and improve autoimmunity and extend old and feeble object.
In Grape fragmentation process, grape pip should not excessively be pulverized, and to prevent grape-kernel oil from too much residuing in product, affects product quality.Because grape pip outer wall is solid, contained OPC is difficult to infiltrate.But in an acidic solution, because grape pip and Grape Skin are softened, liquid can better permeate in the tissue of grape pip and Grape Skin, in an acidic solution, the solubility of OPC increases, and therefore the leaching efficiency of OPC significantly increases simultaneously; Because additional acid flux material is unfavorable for the formation of this product special flavour, therefore the present invention adopts the mode of alcohol fermentation and acetic fermentation, and the sugar transition in grape juice is become acetic acid, forms flavour during the fermentation simultaneously.
In freeze concentration process, the existence of solid can be conducive to ice-nucleus and produce, thus forms ice crystal fast, in order to reach this purpose, improve chilling rate, the present invention adopts the method for band Grape Skin and seed freeze concentration, and the method significantly can promote the quick formation of ice crystal.
Because OPC is easily hydrolyzed under acidity and heating condition, thus change intrinsic biologically active, the method that therefore the present invention adopts cryogenic vacuum degassed removes acetic acid, and meanwhile, the method can also reduce the decomposition of original aromatic substance in product.
The comparing result of the technology of the present invention and properties of product and routine techniques
Detailed description of the invention
The technological process of production: grape → select → clean → drain → fragmentation → allotment → belt leather, seed biofermentation → leaching OPC → freeze concentration → filtration → cryogenic vacuum is degassed → heat sterilization → sterile filling → sealing → storage.
1, fruit is selected: remove rot, mildew, go bad, the impurity such as spoiled grape and carpopodium;
2, clean, drain: grape is immersed in the clear water of 3 ~ 4 times, stirs gently, keeps more than 3 minutes, bleed off addle, change clear water and rinse 2 ~ 3 times, pull grape out and draining control is dry;
3, broken: 2 ~ 3mm is adjusted in the gap between the supporting-point roller of disintegrating machine, utilize disintegrating machine by Grape fragmentation 1 ~ 2 time, grape juice is fully overflowed, and Grape Skin and seed are in released state, obtain grape juice mixture (containing Grape Skin and seed);
4, allocate: with sucrose, the sugar content in grape juice mixture (containing Grape Skin and seed) is adjusted to weight 20 ~ 22%;
5, grape juice mixture biofermentation: biofermentation is divided into alcohol fermentation and acetic fermentation two processes: first add the brewer's dried yeast that weight is 0.01 ~ 0.02% in the grape juice mixture of allotment, under 20 ~ 22 DEG C of conditions, alcohol fermentation is carried out after being mixed, fermentation time 12 ~ 15 days, when sugar content≤12g/L, stop fermentation; Then to inoculating active acetic acid bacteria bacterium powder in zymotic fluid, inoculum concentration is 0.1 ~ 0.2% of zymotic fluid mixture weight, under 20 ~ 24 DEG C and aerobic conditions, carry out acetic fermentation 8 ~ 10 days, when ethanol content < 0.5% (v/v), stop fermentation;
6, OPC is leached: the zymotic fluid mixture that the 5th step obtains is placed in 15 ~ 20 DEG C of place's sealings and places, every 8h stirs once, places 36 ~ 48h, OPC is fully leached;
7, freeze concentration: the OPC zymotic fluid mixture (being namely with the OPC leachate of Grape Skin and seed) the 6th step obtained carries out freeze concentration, to improve the generation speed of ice crystal, in freeze concentration process, temperature starts to freeze when dropping to-2 ~-4 DEG C, when temperature is down to-6 DEG C ~-9 DEG C, cooling time remains on 36 ~ 48 hours, makes freezing rate reach the concentration >=15g/L of more than 85%, OPC concentrate;
8, filter: filter under the OPC concentrate that the 7th step obtains is remained on-6 DEG C to-9 DEG C temperature, except deicing quarrel and other solid impurity, make OPC concentrate clear;
9, cryogenic vacuum is degassed: join in degassing tank by the concentrated filtrate of the 8th step clarification, temperature 15 ~ 20 DEG C, carry out vacuum outgas 5 ~ 10min under the condition of vacuum 0.05 ~ 0.09Mpa, removing acetic acid wherein, makes acetic acid≤1.0g/L in product;
10, heat sterilization: utilize aperture to be that the product that the 9th step obtains filters by the milipore filter of 0.25 ~ 0.45 μm, namely the thalline in removing product makes OPC concentrated essence liquid;
11, filling, sealing, storage: utilize brown oral liquid bottle (cillin bottle) that the OPC concentrated essence liquid of heat sterilization is carried out sterile filling, sealing, preserve under normal temperature lucifuge.
Claims (2)
1. an OPC grape concentrated essence liquid, is characterized in that: be take grape as raw material, through comprising fragmentation, biofermentation, OPC leaching, freeze concentration, vacuum outgas and heat sterilization technique, is processed into the concentrated essence liquid of OPC concentration >=15g/L.
2. the preparation method of OPC grape concentrated essence liquid according to claim 1, is characterized in that: be that the preparation method of raw material comprises the following steps with grape:
(1) broken: 2 ~ 5mm is adjusted in the gap between disintegrating machine supporting-point roller, with disintegrating machine by Grape fragmentation 1 ~ 2 time, grape juice is fully overflowed, and Grape Skin and seed are in released state, obtain grape juice mixture;
(2) allocate: with sucrose, the sugar content in grape juice mixture is adjusted to weight 15 ~ 22%;
(3) grape juice mixture biofermentation: biofermentation is divided into alcohol fermentation and acetic fermentation two processes: first add the saccharomyces cerevisiae that weight is 0.01 ~ 0.02% in the grape juice mixture of allotment, under 16 ~ 22 DEG C of conditions, alcohol fermentation is carried out after being mixed, fermentation time 10 ~ 15 days, when sugar content≤12g/L, stop fermentation; Then to inoculating active acetic acid bacteria bacterium powder in zymotic fluid, inoculum concentration is 0.1 ~ 0.5% of zymotic fluid weight, under 16 ~ 24 DEG C and aerobic conditions, carry out acetic fermentation 5 ~ 10 days, when ethanol content < 0.5% (v/v), stop fermentation;
(4) OPC is leached: the zymotic fluid mixture that (3) step obtains is placed in 10 ~ 20 DEG C of place's sealings and places, every 4 ~ 8h stirs once, places 24 ~ 48h, OPC is fully leached;
(5) freeze concentration: (4) step OPC zymotic fluid mixture is carried out freeze concentration, temperature starts to freeze when dropping to-2 ~-4 DEG C, when temperature is down to-6 DEG C ~-9 DEG C, cooling time is 24 ~ 48 hours, freezing rate reaches more than 85%, the OPC concentration >=15g/L in Fermented Condensed liquid;
(6) filter: filter under (5) step OPC concentrate is remained on-6 DEG C to-9 DEG C temperature, except deicing quarrel and other solid impurity, make OPC concentrate clear;
(7) cryogenic vacuum is degassed: join in degassing tank by the OPC concentrated filtrate of (6) step clarification, temperature 10 ~ 20 DEG C, degassed 5 ~ 10min under the condition of vacuum 0.05 ~ 0.09Mpa, removing acetic acid, makes acetic acid≤1.0g/L in product;
(8) heat sterilization: utilize aperture to be that (7) step product filters by the milipore filter of 0.25 ~ 0.45 μm, namely the thalline in removing product makes OPC concentrated essence liquid;
(9) the OPC concentrated essence liquid product of heat sterilization is carried out sterile filling, sealing, preserves under normal temperature lucifuge.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101165153A (en) * | 2006-10-17 | 2008-04-23 | 通化通久葡萄酒有限公司 | OPC grape wine |
| US20110206721A1 (en) * | 2010-02-19 | 2011-08-25 | Vijaya Nair | Fermented soy nutritional supplements including mushroom components |
| CN102433236A (en) * | 2012-01-06 | 2012-05-02 | 杨琳 | Method for making proanthocyanidin-rich wine and product thereof |
| CN103265520A (en) * | 2013-05-18 | 2013-08-28 | 湖南鑫利生物科技有限公司 | Method for preparing oligomeric proanthocyanidins and tannin pigment from grape seeds after winemaking |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101165153A (en) * | 2006-10-17 | 2008-04-23 | 通化通久葡萄酒有限公司 | OPC grape wine |
| US20110206721A1 (en) * | 2010-02-19 | 2011-08-25 | Vijaya Nair | Fermented soy nutritional supplements including mushroom components |
| CN102433236A (en) * | 2012-01-06 | 2012-05-02 | 杨琳 | Method for making proanthocyanidin-rich wine and product thereof |
| CN103265520A (en) * | 2013-05-18 | 2013-08-28 | 湖南鑫利生物科技有限公司 | Method for preparing oligomeric proanthocyanidins and tannin pigment from grape seeds after winemaking |
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Correction item: preservation of patent right Correct: Effective date of revocation of patent right preservation registration: May 24, 2022 False: The effective date of patent right preservation registration is May 24, 2022 Number: 27-01 Volume: 38 |
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