CN104939257B - OPC grape concentrated essence liquids and preparation method thereof - Google Patents
OPC grape concentrated essence liquids and preparation method thereof Download PDFInfo
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- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 42
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 42
- 239000007788 liquid Substances 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000006365 Vitis vinifera Species 0.000 title 1
- 241000219095 Vitis Species 0.000 claims abstract description 41
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 39
- 238000000855 fermentation Methods 0.000 claims abstract description 32
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- 241000894006 Bacteria Species 0.000 claims description 3
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- 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
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- 239000002054 inoculum Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 206010001497 Agitation Diseases 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000003929 acidic solution Substances 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 2
- 230000005784 autoimmunity Effects 0.000 abstract description 2
- 150000003254 radicals Chemical class 0.000 abstract description 2
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000013078 crystal Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 238000007445 Chromatographic isolation Methods 0.000 description 2
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- 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
- 241000167854 Bourreria succulenta Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
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- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
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- 235000011949 flavones Nutrition 0.000 description 1
- 230000004907 flux Effects 0.000 description 1
- 229940087559 grape seed Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
- 238000003815 supercritical carbon dioxide extraction Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Abstract
The present invention discloses a kind of OPC grapes concentrated essence liquid and preparation method thereof, it is with grape as raw material, by main techniques such as broken, biofermentation, OPC leaching, freeze concentration, vacuum outgas and heat sterilizations, OPC concentration >=15g/L is processed into, the OPC grape concentrated essence liquids rich in OPC bioactive ingredients.Can well solve the problems, such as that OPC is difficult to be leached and farthest keep the original bioactivity of OPC using the inventive method.Processing method of the present invention is not only able to keep the original natural properties of OPC, and can be by the sugar transition in grape juice into acetic acid using biofermentation, the solubility increase of OPC in an acidic solution, the leaching efficiency of its OPC is dramatically increased, product is formed flavour during the fermentation simultaneously, greatly strengthen the consumption of OPC products.Long-period drinking of said product, can remove internal free radical, enhance metabolism, and reach the purpose for improving autoimmunity and extension aging.
Description
Technical field
The present invention relates to wine production technical field, a kind of auxotype OPC grape concentrated essence liquids, particularly with grape
It is OPC grape concentrated essence liquids that raw material makes and preparation method thereof.
Technical background
OPC (Oligomeric Proanthocyanidins), Chinese belongs to biological flavone also known as oligomeric proanthocyanidins
One kind of class, is the removing maximally effective natural of people's interior free yl generally acknowledged in the world at present.OPC is widely present in
In the plants such as grape, blueberry, cherry, plum and pine bark, wherein grape pip is the important sources of OPC.OPC is generally rufous
Powder, taste micro-puckery is dissolved in water and most organic solvent.
OPC can remove the free radical in human body, for human body have superpower anti-aging, anti-cancer, anti-angiocardiopathy,
Radioresistance, anti-inflammatory, antibacterial etc. are acted on.Grape Skin and grape pip are rich in OPC, there are some researches show：In grape pip, OPC is low
Polymers constitutes about the 80%~85% of polyphenols total amount.OPC is to find to be originated most efficient antioxidant in plant so far
One of, its antioxidant effect is stronger than vitamin e 50 times, stronger than Vitamin C 20 times, with the strength for improving body immunity
Effect.The product containing OPC is generally tablet and paste at present, taste bad and cost of manufacture is high；It is existing for grape pip and Grape Skin
The extracting method of middle OPC has a lot, for example：It is microwave loss mechanisms, adsorption and desorption by resin method, supercritical carbon dioxide extraction method, super
Sound wave extraction method, column chromatographic isolation and purification method, organic solvent extractionprocess etc..But these method extraction costs are higher, and product is edible
Property it is poor, be only capable of selling in the form of tablets or capsules, lack unique local flavor.For example：Adsorption and desorption by resin method needs the time long,
Treatment material quantity is low, product purity is low；Column chromatographic isolation and purification method and organic solvent extractionprocess, there is organic solvent makes
Consumption is big, the power consumption of subsequent concentration process is high, production cost defect high；Microwave―assisted extraction, thermal effect short with extraction time
The characteristics of rate is high, but with danger higher during microwave leakage, security is poor.
The content of the invention
The present invention seeks to solve grape in band seed, belt leather fermentation process, OPC is difficult to be leached and at utmost protects
Hold the problem of the original bioactivity of OPC, there is provided a kind of OPC grapes concentrated essence liquid made as raw material with grape and its preparation side
Method.
The present invention proposes following technical scheme：A kind of OPC grapes concentrated essence liquid, it is characterised in that：It is with grape as former
Material, by including broken, biofermentation, OPC leaching, freeze concentration, vacuum outgas and heat sterilization technique, being processed into OPC
The concentrated essence liquid of concentration >=15g/L.
The preparation method of OPC grapes concentrated essence liquid of the present invention, it is characterised in that：Preparation with grape as raw material
Method is comprised the following steps：
(1) crush：Gap between broken wheel roller is adjusted to 2~5mm, with disintegrating machine by Grape fragmentation 1~2 time,
Grape juice is set fully to escape, Grape Skin is in released state with seed, obtains grape juice mixture；
(2) allocate：The sugar content in grape juice mixture is adjusted to weight 15~22% with sucrose；
(3) grape juice mixture biofermentation：Biofermentation is divided into two processes of alcohol fermentation and acetic fermentation：Exist first
The saccharomyces cerevisiae that weight is 0.01~0.02% is added in the grape juice mixture of allotment, is mixed under the conditions of 16~22 DEG C
Row alcohol fermentation, fermentation time 10~15 days when sugar content≤12g/L, terminates fermentation；Then to inoculating active in zymotic fluid
Acetic acid bacteria bacterium powder, inoculum concentration is the 0.1~0.5% of zymotic fluid weight, and acetic fermentation 5 is carried out under 16~24 DEG C and aerobic conditions
~10 days, when ethanol content ＜ 0.5% (v/v), terminate fermentation；
(4) OPC is leached：The fermentation liquid mixture that (3rd) step is obtained is placed in be sealed at 10~20 DEG C and is placed, every 4~8h
Agitation once, places 24~48h so that OPC is fully leached；
(5) freeze concentration：(4th) step OPC fermentation liquid mixtures are carried out into freeze concentration, temperature is opened when dropping to -2~-4 DEG C
Beginning freezes, and when temperature is down to -6 DEG C~-9 DEG C, cooling time is 24~48 hours, and freezing rate is up to more than 85%, Fermented Condensed
OPC concentration >=15g/L in liquid；
(6) filter：(5th) step OPC concentrates are maintained at a temperature of -6 DEG C to -9 DEG C and are filtered, except deicing quarrel and its
Its solid impurity, makes OPC concentrate clears；
(7) cryogenic vacuum degassing：The OPC concentration filtrates that (6th) step is clarified are added in degassing tank, in temperature 10~20
DEG C, deaerate 5~10min under conditions of 0.05~0.09Mpa of vacuum, removes acetic acid, makes acetic acid≤1.0g/ in product
L；
(8) heat sterilization：(7th) step product is filtered using the milipore filter that aperture is 0.25~0.45 μm, is removed
Thalline in product is to be made OPC concentrated essence liquids；
(9) the OPC concentrated essence liquids product of heat sterilization is carried out into sterile filling, is sealed, in preservation under normal temperature lucifuge.
The present invention has following features compared with prior art：
Present invention employs biofermentation, the method such as acetic acid dissolution solution, freeze concentration, vacuum outgas and heat sterilization has
Effect ground solve OPC not readily dissolved in immersion and bioactivity easily suffer destroy the problems such as.The product that the present invention is processed
It is not only able to keep the original natural properties of OPC, also with flavour, greatly strengthen the consumption of OPC products；Take this
Product, can reach the purpose for improving autoimmunity and extension aging.
During Grape fragmentation, grape pip should not be crushed excessively, in preventing grape-kernel oil from excessively residuing in product, shadow
Ring product quality.Because grape pip outer wall is solid, contained OPC is difficult to infiltrate.But in an acidic solution, due to grape
Seed and Grape Skin are softened, and liquid can be preferably permeated in the tissue of grape pip and Grape Skin, while in an acidic solution,
The solubility of OPC increases, therefore the leaching efficiency of OPC is dramatically increased；Because additional acid flux material is unfavorable for this product local flavor
Formed, therefore the present invention is by the way of alcohol fermentation and acetic fermentation, by the sugar transition in grape juice into acetic acid, while
Flavour is formed in fermentation process.
During freeze concentration, the presence of solid can be conducive to ice-nucleus to produce, so that ice crystal is quickly formed, in order to reach
This purpose, improves chilling rate, and the present invention can remarkably promote ice using the method with Grape Skin and seed freeze concentration, the method
The quick formation of crystal.
Because OPC is easily hydrolyzed under acid and heating condition, so as to change intrinsic bioactivity, therefore the present invention
The method deaerated using cryogenic vacuum removes acetic acid, 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
Specific embodiment
The technological process of production：Grape → select → clean → drain → crush → allocate → belt leather, seed biofermentation → leaching
Go out OPC → freeze concentration → filtering → cryogenic vacuum degassing → heat sterilization → sterile filling → sealing → storage.
1st, fruit is selected：The impurity such as removal is rotted, mildews, going bad, spoiled grape and carpopodium；
2nd, clean, drain：Grape is immersed in 3~4 times of clear water, is gently agitated for, kept for more than 3 minutes, bleed off filthy water,
Change clear water to rinse 2~3 times, pull grape out and draining is drained；
3rd, crush：Gap between the wheel roller of disintegrating machine is adjusted to 2~3mm, using disintegrating machine by Grape fragmentation 1~2
It is secondary, grape juice is fully escaped, Grape Skin is in released state with seed, obtains grape juice mixture (containing Grape Skin and seed)；
4th, allocate：With sucrose by the sugar content in grape juice mixture (containing Grape Skin and seed) adjust to weight 20~
22%；
5th, grape juice mixture biofermentation：Biofermentation is divided into two processes of alcohol fermentation and acetic fermentation：Exist first
The brewer's dried yeast that weight is 0.01~0.02% is added in the grape juice mixture of allotment, is mixed under the conditions of 20~22 DEG C
Alcohol fermentation is carried out, fermentation time 12~15 days when sugar content≤12g/L, terminates fermentation；Then lived to inoculation in zymotic fluid
Property acetic acid bacteria bacterium powder, inoculum concentration be ferment liquid mixture weight 0.1~0.2%, carried out under 20~24 DEG C and aerobic conditions
Acetic fermentation 8~10 days, when ethanol content ＜ 0.5% (v/v), terminates fermentation；
6th, OPC is leached：The fermentation liquid mixture that 5th step is obtained is placed in be sealed at 15~20 DEG C and is placed, the agitation one per 8h
It is secondary, place 36~48h so that OPC is fully leached；
7th, freeze concentration：OPC fermentations liquid mixture (the OPC leachates i.e. with Grape Skin and seed) that 6th step is obtained enters
Row freeze concentration, to improve the generation speed of ice crystal, during 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 maintained at 36~48 hours, makes freezing rate up to more than 85%, OPC concentrates
Concentration >=15g/L；
8th, filter：The OPC concentrates that 7th step is obtained are maintained at a temperature of -6 DEG C to -9 DEG C and are filtered, except deicing quarrel
And other solid impurities, make OPC concentrate clears；
9th, cryogenic vacuum degassing：The concentration filtrate that 8th step is clarified is added in degassing tank, in 15~20 DEG C of temperature, very
5~10min of vacuum outgas is carried out under conditions of 0.05~0.09Mpa of reciprocal of duty cycle, acetic acid therein is removed, acetic acid is remained in making product
Amount≤1.0g/L；
10th, heat sterilization：The product that the 9th step is obtained is filtered using the milipore filter that aperture is 0.25~0.45 μm,
The thalline removed in product is to be made OPC concentrated essence liquids；
11st, filling, sealing, storage：The OPC concentrated essence liquids of heat sterilization are entered using brown oral liquid bottle (cillin bottle)
Row sterile filling, sealing, in preservation under normal temperature lucifuge.
Claims (2)
1. a kind of preparation method of OPC grapes concentrated essence liquid, it is characterised in that：Described OPC is oligomeric proanthocyanidins, is
With grape as raw material, by including broken, biofermentation, OPC leaching, freeze concentration, vacuum outgas and heat sterilization technique,
The concentrated essence liquid of OPC concentration >=15g/L is processed into, the preparation method with grape as raw material is comprised the following steps：
(1) crush：Gap between broken wheel roller is adjusted to 2~5mm, with disintegrating machine by Grape fragmentation 1~2 time, makes Portugal
Grape juice is fully escaped, and Grape Skin is in released state with seed, obtains grape juice mixture；
(2) allocate：The sugar content in grape juice mixture is adjusted to weight 15~22% with sucrose；
(3) grape juice mixture biofermentation：Biofermentation is divided into two processes of alcohol fermentation and acetic fermentation；First in allotment
Grape juice mixture in add weight be 0.01~0.02% saccharomyces cerevisiae, be mixed carries out second under the conditions of 16~22 DEG C
Alcohol fermentation, fermentation time 10~15 days when sugar content≤12g/L, terminates fermentation；Then to inoculating active acetic acid in zymotic fluid
Bacterium bacterium powder, inoculum concentration is the 0.1~0.5% of zymotic fluid weight, and acetic fermentation 5~10 is carried out under 16~24 DEG C and aerobic conditions
My god, when ethanol content ＜ 0.5% (v/v), terminate fermentation；
(4) OPC is leached：The fermentation liquid mixture that (3rd) step is obtained is placed in be sealed at 10~20 DEG C and is placed, every 4~8h agitations
Once, 24~48h is placed so that OPC is fully leached；
(5) freeze concentration：(4th) step OPC fermentation liquid mixtures are carried out into freeze concentration, temperature starts to freeze when dropping to -2~-4 DEG C
Knot, when temperature is down to -6 DEG C~-9 DEG C, cooling time be 24~48 hours, freezing rate up to more than 85%, in Fermented Condensed liquid
OPC concentration >=15g/L；
(6) filter：(5th) step OPC concentrates are maintained at a temperature of -6 DEG C to -9 DEG C and are filtered, except deicing quarrel and other are solid
Body impurity, makes OPC concentrate clears；
(7) cryogenic vacuum degassing：The OPC concentration filtrates that (6th) step is clarified are added in degassing tank, in 10~20 DEG C of temperature,
Deaerate 5~10min under conditions of 0.05~0.0gMpa of vacuum, removes acetic acid, makes acetic acid≤1.0g/L in product；
(8) heat sterilization：(7th) step product is filtered using the milipore filter that aperture is 0.25~0.45 μm, is removed product
In thalline be to be made OPC concentrated essence liquids；
(9) the OPC concentrated essence liquids product of heat sterilization is carried out into sterile filling, is sealed, in preservation under normal temperature lucifuge.
2. the OPC grape concentrated essence liquids that preparation method is obtained according to claim 1, it is characterised in that：Described OPC is
Oligomeric proanthocyanidins, are with grape as raw material, by including broken, biofermentation, OPC leaching, freeze concentration, vacuum outgas
And heat sterilization technique, it is processed into the concentrated essence liquid of OPC concentration >=15g/L.
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Citations (3)
| 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 |
| 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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| US20110206721A1 (en) * | 2010-02-19 | 2011-08-25 | Vijaya Nair | Fermented soy nutritional supplements including mushroom components |
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Patent Citations (3)
| 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 |
| 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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