CN108967788A

CN108967788A - A kind of apple ferment drink rich in fruit anthocyanidin and preparation method thereof and device

Info

Publication number: CN108967788A
Application number: CN201810930696.6A
Authority: CN
Inventors: 谭建新
Original assignee: Individual
Current assignee: Individual
Priority date: 2018-08-15
Filing date: 2018-08-15
Publication date: 2018-12-11

Abstract

Apple ferment drink that the invention discloses a kind of rich in fruit anthocyanidin and preparation method thereof and device, apple ferment drink is grouped as by the group of following portions by weight meter: shaddock bark extract, haw thorn extract, Maca extract, grape skin extract, loquat extract, spikemoss extract, Fructus Luffae extract, egg berry extract, violet cabbage extract, carambola extract, Vaccinium myrtillus extract, red bayberry extract, Kaempferol-rutinoside, Rubiadin, β-botany bar gum acid acetic acid esters, Brervifolincaboxylic acid, Chrysophanol -9- anthrone, 1, 8- dihydroxy -2-methylanthraquinone, apple, antioxidant, stabilizer；Respectively by handling extract and apple, is mixed by agitating device, then the degassing of sterilized, homogeneous, low-voltage vacuum, obtain drink.The characteristics of with nutritional ingredient height, stability and dispersibility are strong, improve antioxidant ability of organism, alleviate visual fatigue.

Description

A kind of apple ferment drink rich in fruit anthocyanidin and preparation method thereof and device

Technical field

The present invention relates to food processing technology fields, are specifically related to a kind of apple ferment drink rich in fruit anthocyanidin And preparation method thereof and device.

Background technique

Anthocyanidin is the water-soluble natural pigment that nature one kind is widely present in plant, belongs to flavonoids.? It is the main color-generation substance in plant petals, the multicoloured color such as water fruits and vegetables, flowers is largely associated therewith.Research It was found that anthocyan substance other than assigning plant color abundant, also has anti-oxidant, anti-inflammatory, reducing blood lipid, inhibits tumour raw At and beautifying face and moistering lotion, improve the physiological functions such as the colour of skin.In Europe, anthocyanidin is referred to as " oral cosmetics for skin ".Meanwhile Anthocyanidin or a kind of safer natural pigment.Therefore, anthocyanidin is largely developed, can not only meet people to it as medicine The demand of object, cosmetics and health food, and the use of the alternative synthetic food color being harmful to the human body.

Ferment is commonly referred to as " enzyme ", is protein, RNA or its complex for being catalyzed specified chemical reaction, also has expert to recognize The active material being made of a variety of amino acid, vitamin and minerals for ferment, referred to as " active substance " and " grasp institute There is the substance of vital movement ".Apple ferment is also known as comprehensive plant organized enzyme, is fermented and is generated by mature fruit, has to human body There is health-care effect.The effect of apple ferment mainly has three categories: toxin expelling loses weight, fills blood.It is well known that all health means It is qi and blood service, and qi and blood comes from absorbed nutrition, nutrient must decompose 15 μm or so under the action of ferment again Small molecule, Gut wall epithelial cells could be passed through, by capillary absorbance, it follows that the effect of ferment is most important.In mouth Chamber has diastase, there is pepsin in stomach, and liver then secretes fatty ferment, and spleen then secretes various comprehensive enzymes, these Ferment promotes its absorption by the decomposition to nutrient, and by addition apple ferment, it can further enhance to all kinds of battalion The decomposition for supporting element absorbs, to reach the comprehensive function improved comprehensively.

Drink is a kind of adducible liquid food common in people's daily life, and wide variety is most of to drink The problems such as product nutritional ingredient is low, and poor taste and stability is not strong, is easy to appear precipitating and color variation, meanwhile, it is being rich in cyanine In the drink of element, the content for extracting anthocyanidin is low, and impurity is more, and anthocyanidin is more easily damaged, and health value is low.Therefore, of the invention A kind of apple ferment drink rich in fruit anthocyanidin is improved, by improving anthocyanidin extraction efficiency and degree of purification, improves apple The nutritive value of fruit ferment blends anthocyanidin and the effect of apple ferment, guarantees that nutrition is not lost and stablizes with chemical property, Mouthfeel is consistent, absorbs convenient for decomposition, reaches the inoxidizability for improving body, eliminates free radical, and maintenance Vision Health, enhancement are fine Vascular circulation and other effects.

Summary of the invention

Against the above technical problems, the present invention provides a kind of rich in the apple ferment drink of fruit anthocyanidin and its preparation side Method and device.

Technical solution of the present invention: a kind of apple ferment drink rich in fruit anthocyanidin, by following portions by weight meter Group is grouped as: 8-10 parts of shaddock bark extract, 5-6 parts of haw thorn extract, extract 8-13 parts of Maca, grape skin extract 6-8 Part, 6-10 parts of loquat extract, 5-8 parts of spikemoss extract, 5-8 parts of Fructus Luffae extract, 6-11 parts of egg berry extract, violet cabbage 7-10 parts of extract, 4-6 parts of carambola extract, 5-6 parts of Vaccinium myrtillus extract, 6-12 parts of red bayberry extract, Kaempferol-rue Fragrant glucoside 1-3 parts, 2-4 parts of Rubiadin, β -3-4 parts of botany bar gum acid acetic acid esters, 2-5 parts of Brervifolincaboxylic acid, Chrysophanol - 1-4 parts of 9- anthrone, 1,8- dihydroxy -2-3 parts of 2-methylanthraquinone, 180-290 parts of apple, 0.5-0.7 parts of antioxidant, stabilizer 0.4-0.6 parts.

A kind of preparation method of the apple ferment drink rich in fruit anthocyanidin, comprising the following steps:

(1) pomelo peel, hawthorn, Maca, Grape Skin, loquat, Selaginella tamariscina, sponge gourd, passion fruit, violet cabbage, carambola, Europe are got over Tangerine, red bayberry carry out ground 90 mesh after being cleaned and dried respectively, and the water that its 5-7 times of volume is then added carries out water logging, and enzymatic hydrolysis subtracts Press filtration obtains mixed liquor, then fast frozen 15-20min, is stirred by microwave oscillation to complete and is thawed, is with mass concentration 80% ethanol solution extracts, and collects extracting solution, and the separation of vacuum filtering with microporous membrane is stood, and collects filtrate, then wash to filter residue reflux It washs 1-2 times, collects filtrate, then carry out ultrasonic extraction, subtract under the conditions of temperature is 30-45 DEG C, vacuum degree is 0.06~0.08MPa It is 6%-8% that pressure, which is concentrated into mass concentration, respectively obtains 8-10 parts of shaddock bark extract, 5-6 parts of haw thorn extract, Maca extraction 8-13 parts of object, 6-8 parts of grape skin extract, 6-10 parts of loquat extract, 5-8 parts of spikemoss extract, 5-8 parts of Fructus Luffae extract, 6-11 parts of egg berry extract, 7-10 parts of violet cabbage extract, 4-6 parts of carambola extract, 5-6 parts of Vaccinium myrtillus extract, poplar 6-12 parts of prunus mume extract；

(2) each extract for taking step (1) to obtain, mixing are matched according to described, carries out sterilization treatment, adjusting pH value is 2- 5, at 30-35 DEG C of temperature, the aqueous acetone solution that concentrate and mass concentration are 50%-65% is mixed according to volume ratio 1:2-5 It closes, is filtered using chromatography, microwave reflux 20-45min collects extracting solution, is put into extracting solution according to volume ratio 1:2-3 It is mixed in methanol aqueous solution, passes through supercritical CO₂Extraction extracts 1-3 times, recycling design, and adjusting pH value is 3-6, passes through reverse osmosis Permeable membrane is filtered, and reduction vaporization concentration is carried out under the conditions of vacuum degree is in -0.07~-0.05MPa, is concentrated under reduced pressure than being 6- 12, obtain sample solution；

(3) it is mixed to the ethanol water that the dense number of quality that 1-2 times of volume is added in sample solution is 30%-50%, in temperature At 35-45 DEG C, stirring in water bath, adjusting pH value with potassium hydroxide solution is 7-9, is adsorbed through polyacrylamide resin, is stopped Time is 15-20min, is washed with deionized water and takes off to efflux free from admixture, is adsorbed to saturation, the polyacrylamide tree that will be handled well Rouge wet process is fitted into the resin chromatography column after equilibrium liquid balance, first with the equilibrium liquid balanced polypropylene amide of 3-5 times of column volume Resin vibrates 20-25min, then carries out stepwise elution by 7BV~9BV eluent with elution rate 2-4BV/h, then with 3 times of columns The mass concentration of volume is that 30%-50% ethyl alcohol is being rinsed with the flow velocity of 0.8BV/h, collects the eluent flowed through, miillpore filter Filtering, obtains anthocyanidin filtrate；

(4) peeling to be cleaned to apple to crush, isometric water is added and sizes mixing, fast frozen breaks into pulp after defrosting, Access strain stirs evenly, and is sealed by fermentation, and filtering obtains apple ferment solution；

(5) the anthocyanidin solution that step (3) obtains and the apple ferment solution that step (4) obtain are mixed in agitating device It closes, Kaempferol-rutinoside, Rubiadin, β-botany bar gum acid acetic acid esters, Brervifolincaboxylic acid, Chrysophanol -9- is added Anthrone, 1,8- dihydroxy -2-methylanthraquinone, antioxidant, stabilizer stirring, to mixed liquor collect, through spray sterilizing, homogeneous, Low-voltage vacuum degassing.

Further, apple ferment fermentation step in step (4):: according to inoculum concentration 4%, by fermented yeast bacterium and plant Lactobacillus seed liquor is 2:1 at 15-18 DEG C according to weight ratio, and sprinkling stirring inoculation is carried out under compression oxygen-enriched air is dry, is adjusted PH is 4.0-5.0, and ventilation quantity (V/V) is 1:2, and holding pressure is positive pressure, at 30-55 DEG C of temperature, carries out micro-aerobe fermentation 4-6 It, filters apple ferment under oxygen-enriched environment, obtains filtered fluid, accesses saccharomycete and lactobacillus plantarum seed liquor, inoculum concentration It is 3%, the weight ratio of saccharomycete and lactobacillus plantarum seed liquor is 1:1, carries out culture 6-8 days near 25-35 DEG C of temperature；Hair Zymotic fluid obtains apple ferment solution, guarantees the object in fruit ferment by homogeneous, centrifugation sterilizing, filter screen filtering, reduced pressure Matter can preferably be brought into play.

Further, eluent is to be configured to ammonium hydroxide and ethyl alcohol according to volume ratio for 2:75, preferably realizes that separation mentions It takes.

Further, equilibrium liquid is with the volume ratio of ammonium acetate and methanol for 30:50, pH value 4-6, improves adsorption rate.

Further, apple ferment fermentation step: according to inoculum concentration 4%, by fermented yeast bacterium and lactobacillus plantarum seed Liquid carries out sprinkling stirring inoculation, adjusting pH is 4.0-5.0, and ventilation quantity (V/V) is at 15-18 DEG C under compression oxygen-enriched air is dry 1:2, holding pressure is positive pressure, at 30-55 DEG C of temperature, is carried out micro-aerobe fermentation 4-6 days, to apple ferment mistake under oxygen-enriched environment Filter obtains filtered fluid, accesses saccharomycete and lactobacillus plantarum seed liquor, inoculum concentration 3%, saccharomycete and lactobacillus plantarum seed The weight ratio of liquid is 1:1, carries out culture 6-8 days near 25-35 DEG C of temperature；Fermentation liquid passes through homogeneous, centrifugation sterilizing, filter screen Filtering is concentrated under reduced pressure, and obtains apple ferment solution, guarantees that the substance in apple ferment can preferably be brought into play.

Further, quick-frozen defrosting processing mode in step (4) are as follows: by the fruit cut in the case where temperature is -20~-15 DEG C - 30~-25 DEG C, cooling time 8-15min are cooled to according to the rate of temperature fall of -1 DEG C/min, then with 10-15 DEG C of low temperature of water Fog, which is stirred continuously reflux and thaws to ice crystal, to be melted, and time 6-15min completes to thaw, and after capable of completing fermentation, mouthfeel is good It is good, largely the nutriment of fruit is kept not lose.

Further, beta-cryptoxanthin, positive inearnatyl alcohol, hydroxycitric acid that antioxidant is 1:2:1:1 by mass ratio It is formed with astragalin, the antioxidant of the proportion can prevent readily oxidizable substance in manufactured apple ferment from aoxidizing, and generate Brown stain.

Further, stabilizer is hydroxylated by the brown algae polyphenols, tithonia lactone and phosphoenolpyruvate that mass ratio is 1:1:2 Enzyme composition, the stabilizer of the proportion can guarantee to be uniformly mixed when anthocyanidin is mixed with apple ferment, and stability is good, and mouthfeel is rich It is rich.

Further, the agitating device in the step (5) mainly includes cabinet, the cabinet be divided into the first teeter chamber and Second teeter chamber, first teeter chamber are located at the middle upper end of cabinet, are equipped with rotation axis, the rotation axis in the middle part of the first teeter chamber It is connected by casing with extraneous motor between cabinet wall, rotation axis lower end outer surface is equipped with two groups of fixed links, described each Fixed joint bar is cased in fixed link, the fixed secondary bar is equipped with fibre bundle, is equipped with feedboard, the feedboard in the middle part of cabinet Left and right ends through being respectively equipped with first charging aperture and second charging aperture at cabinet wall, the first charging aperture and second into Material mouth is communicated with the channel in feedboard, and feed liquid is transported in the first teeter chamber by the negative pressure structure being arranged in feedboard It is stirred, the first discharge port is equipped in the middle part of feedboard, second teeter chamber is located at cabinet middle and lower part, the second teeter chamber two sides Inner wall is equipped with sliding slot, is fixed with mixing plate between upper end in the sliding slot, and through-hole is evenly distributed on the mixing plate, described logical Hole is in the narrow intermediate wide structure in both ends, and middle part and mixing plate inner wall are connected with rotating vane, are equipped in the middle part of the second teeter chamber Mixing tank, to be slidably connected between mixing chamber interior wall and the sliding slot, mixing tank is fixedly arranged above vibrating screen, in mixing tank bottom surface Portion is fixed with blender, and being equally spaced between mixing tank and the bottom of box has hydraulic stem, and tank floor is equipped with power supply device, is used for Electric power is provided to agitating device, is provided with the when the minimum point of mixing tank whereabouts between its corresponding runner position in top and cabinet wall Two discharge ports, the first charging aperture, second charging aperture, the first discharge port, the second discharge port are equipped with control valve, by right Mixed liquor carries out multiple stir process, can preferably mix to anthocyanidin solution and apple ferment solution, improves dispersibility, melts Conjunction property is strong, and it is inconsistent to prevent mouthfeel.

Further, it is added emulsifier 3-5 parts when carrying out homogeneous to the mixed solution of step (5), emulsifier is according to quality Than being made of Corosolic acid sodium, peach gum, peroxy-ergosterol, the mannitol of 3:2:1:2, which can guarantee that product is stablized Agent, mouthfeel is consistent, while preferably improving the mobility and viscosity of product, to the degradation rate energy of the nutriment in product It enough effectively reduces, prevents nutrition from losing.

It is produced the beneficial effects of the present invention are: the present invention is hybridly prepared into complex function type by anthocyanidin and apple ferment Product obtain the anthocyanidin of high-purity, guarantee flower by removal, the purification to material impurities are carried out in the substance containing anthocyanidin The nutrition of green element is not lost stablizes with chemical property, while carrying out fermentation process to fruit and obtaining apple ferment, and the two is carried out Mixed processing is obtained rich in anthocyanidin apple ferment, and stability is strong, and mouthfeel is consistent, is rich in ferment and a variety of natural vitamins, mine Substance, amino acid and microelement etc. promote raw old metabolism, improve antioxidant ability of organism, effectively eliminate superoxide radical And hydroxy radical, alleviate visual fatigue, the effect of beautifying face and moistering lotion.

Detailed description of the invention

Fig. 1 is the structural schematic diagram of agitating device of the invention；

Fig. 2 is the structural schematic diagram of mixing plate of the invention.

Wherein, 1- cabinet, 11- first charging aperture, 12- second charging aperture, the first teeter chamber 2-, 21- rotation axis, 22- set Pipe, the fixed secondary bar of 23- motor, 24- fixed link, 25-, 26- fibre bundle, 27- feedboard, 28- negative pressure structure, 29- first are fed Mouth, the second teeter chamber 3-, 31- sliding slot, 32- mixing plate, 33- through-hole, 34- rotating vane, 35- mixing tank, 36- vibrating screen, 37- Blender, 38- hydraulic stem, the second discharge port of 39-, 4- power supply device.

Specific embodiment

Embodiment 1

A kind of apple ferment drink rich in fruit anthocyanidin, be grouped as by the group of following portions by weight meter: pomelo peel mentions Take 8 parts of object, 5 parts of haw thorn extract, 8 parts of Maca extract, 6 parts of grape skin extract, 6 parts of loquat extract, spikemoss extract 5 Part, 5 parts of Fructus Luffae extract, 6 parts of egg berry extract, 7 parts of violet cabbage extract, 4 parts of carambola extract, Vaccinium myrtillus extract 5 parts, it is 6 parts of red bayberry extract, 1 part of Kaempferol-rutinoside, 2 parts of Rubiadin, β -3 parts of botany bar gum acid acetic acid esters, short 2 parts of leaf bush phenolic acid, 1 part of Chrysophanol -9- anthrone, 1,8- dihydroxy -2 parts of 2-methylanthraquinone, 180 parts of apple, antioxidant 0.5 Part, 0.4 part of stabilizer；

(1) pomelo peel, hawthorn, Maca, Grape Skin, loquat, Selaginella tamariscina, sponge gourd, passion fruit, violet cabbage, carambola, Europe are got over Tangerine, red bayberry carry out ground 90 mesh after being cleaned and dried respectively, and the water that its 5 times of volumes are then added carries out water logging, digest, decompression Mixed liquor, then fast frozen 15min is obtained by filtration, is stirred by microwave oscillation to complete and is thawed, is 80% second with mass concentration Alcoholic solution extracts, mass ratio 1:3, collects extracting solution, and the separation of vacuum filtering with microporous membrane stands, collects filtrate, then to filter residue Reflux washing 1 time, collects filtrate, is carrying out ultrasonic extraction, is depressurizing under the conditions of temperature is 30 DEG C, vacuum degree is 0.06MPa dense It is reduced to the 6% of mass concentration, respectively obtains shaddock bark extract, haw thorn extract, Maca extract, grape skin extract, Pi Rake extract, spikemoss extract, Fructus Luffae extract, egg berry extract, violet cabbage extract, carambola extract, wineberry Extract, red bayberry extract；

(2) each extract for taking step (1) to obtain, mixing are matched according to described, carries out sterilization treatment, adjusting pH value is 2, At 30 DEG C of temperature, filtrate and mass concentration are mixed for 50% acetone according to volume ratio 1:2, are filtered using chromatography, micro- Wave reflux 20min, collects extracting solution, extracting solution is put into methanol aqueous solution according to volume ratio 1:2 and is mixed, by overcritical CO₂Extraction extracts 1 time, recycling design, and adjusting pH value is 3, is filtered by reverse osmosis membrane, in vacuum degree in -0.07MPa Under the conditions of carry out reduction vaporization concentration, be concentrated under reduced pressure than being 6, obtain sample solution；

(3) ethanol water that the mass concentration of 1 times of volume is 30% is added to sample solution to mix, at 35 DEG C of temperature, Stirring in water bath, adjusting pH value with potassium hydroxide solution is 7, is adsorbed through polyacrylamide resin, residence time 15min, It is washed with deionized water and takes off to efflux free from admixture, be adsorbed to saturation, the polyacrylamide resin wet process handled well is packed into and is balanced In resin chromatography column after liquid balance, equilibrium liquid is with the volume ratio of ammonium acetate and methanol for 30:50, pH value 4.First with 3 times Column volume equilibrium liquid balanced polypropylene amide resin, vibrate 20min, then by 7BV eluent with elution rate 2BV/h into Row stepwise elution, eluent is to be configured to ammonium hydroxide and ethyl alcohol according to volume ratio for 2:75, then with the mass concentration of 3 times of column volumes It is being rinsed for 30% ethyl alcohol with the flow velocity of 0.8BV/h, is collecting the eluent flowed through, filtering with microporous membrane obtains anthocyanidin filtrate；

(5) the anthocyanidin solution that step (3) obtains and the apple ferment solution that step (4) obtain are mixed in agitating device It closes, Kaempferol-rutinoside, Rubiadin, β-botany bar gum acid acetic acid esters, Brervifolincaboxylic acid, Chrysophanol -9- is added Anthrone, 1,8- dihydroxy -2-methylanthraquinone, antioxidant and stabilizer are mixed, and antioxidant is 1:2:1:1 by mass ratio Beta-cryptoxanthin, positive inearnatyl alcohol, hydroxycitric acid and astragalin composition, stabilizer by mass ratio be 1:1:2 brown alga Polyphenol, tithonia lactone and phosphoenolpyruvate hydroxylase enzyme composition, collect mixed liquor, true through spray sterilizing, homogeneous, low pressure Sky degassing.

Embodiment 2

A kind of apple ferment drink rich in fruit anthocyanidin, be grouped as by the group of following portions by weight meter: pomelo peel mentions Take 9 parts of object, 5 parts of haw thorn extract, 10 parts of Maca extract, 7 parts of grape skin extract, 8 parts of loquat extract, spikemoss extract 7 parts, 7 parts of Fructus Luffae extract, 9 parts of egg berry extract, 8 parts of violet cabbage extract, 5 parts of carambola extract, wineberry extraction 5 parts of object, 10 parts of red bayberry extract, 2 parts of Kaempferol-rutinoside, 3 parts of Rubiadin, β-botany bar gum acid acetic acid esters 3 It is part, 3 parts of Brervifolincaboxylic acid, 3 parts of Chrysophanol -9- anthrone, 1,8- dihydroxy -2 parts of 2-methylanthraquinone, 210 parts of apple, anti-oxidant 0.6 part of agent, 0.5 part of stabilizer；

(1) pomelo peel, hawthorn, Maca, Grape Skin, loquat, Selaginella tamariscina, sponge gourd, passion fruit, violet cabbage, carambola, Europe are got over Tangerine, red bayberry carry out ground 90 mesh after being cleaned and dried respectively, and the water that then its 6 times of volumes are added in mixing carries out water logging, digest, It is filtered under diminished pressure to obtain mixed liquor, then fast frozen 18min, is stirred by microwave oscillation to complete and thawed, be with mass concentration 80% ethanol solution extracts, mass ratio 1:3, collects extracting solution, and the separation of vacuum filtering with microporous membrane is stood, and collects filtrate, then To filter residue reflux washing 2 times, filtrate is collected, ultrasonic extraction is being carried out, under the conditions of temperature is 40 DEG C, vacuum degree is 0.07MPa It is concentrated under reduced pressure into the 7% of mass concentration, shaddock bark extract, haw thorn extract, Maca extract, Grape Skin is respectively obtained and extracts Object, loquat extract, spikemoss extract, Fructus Luffae extract, egg berry extract, violet cabbage extract, carambola extract, Europe Cranberry extract, red bayberry extract；

(2) each extract, the mixing that take step (1) to obtain are gone according to the proportion, carries out sterilization treatment, adjusting pH value is 3, at 33 DEG C of temperature, filtrate and mass concentration are mixed for 60% acetone according to volume ratio 1:3, are filtered using chromatography, Microwave reflux 40min, collects extracting solution, extracting solution is put into methanol aqueous solution according to volume ratio 1:2.5 and is mixed, by super Critical CO₂Extraction, extract 2 times, recycling design, adjust pH value be 5, be filtered by reverse osmosis membrane, vacuum degree- Reduction vaporization concentration is carried out under the conditions of 0.06MPa, is concentrated under reduced pressure than being 8, is obtained sample solution；

(3) ethanol water that the mass concentration of 1 times of volume is 40% is added to sample solution to mix, at 40 DEG C of temperature, Stirring in water bath, adjusting pH value with potassium hydroxide solution is 8, is adsorbed through polyacrylamide resin, residence time 17min, It is washed with deionized water and takes off to efflux free from admixture, be adsorbed to saturation, the polyacrylamide resin wet process handled well is packed into and is balanced In resin chromatography column after liquid balance, equilibrium liquid is with the volume ratio of ammonium acetate and methanol for 30:50, pH value 5, first with 4 times Column volume equilibrium liquid balanced polypropylene amide resin, vibrate 23min, then by 8BV eluent with elution rate 3BV/h into Row stepwise elution, eluent is to be configured to ammonium hydroxide and ethyl alcohol according to volume ratio for 2:75, then with the mass concentration of 3 times of column volumes It is rinsed for 40% ethyl alcohol with the flow velocity of 0.8BV/h, collects the eluent flowed through, filtering with microporous membrane obtains anthocyanidin filtrate；

(5) the anthocyanidin solution that step (3) obtains and the apple ferment solution that step (4) obtain are mixed in agitating device It closes, Kaempferol-rutinoside, Rubiadin, β-botany bar gum acid acetic acid esters, Brervifolincaboxylic acid, Chrysophanol -9- is added Anthrone, 1,8- dihydroxy -2-methylanthraquinone, antioxidant and stabilizer are mixed, and antioxidant is 1:2:1:1 by mass ratio Beta-cryptoxanthin, positive inearnatyl alcohol, hydroxycitric acid and astragalin composition, stabilizer by mass ratio be 1:1:2 brown alga Polyphenol, tithonia lactone and phosphoenolpyruvate hydroxylase composition, collect mixed liquor, through spraying sterilizing, homogeneous, low-voltage vacuum Degassing.

Embodiment 3

A kind of apple ferment drink rich in fruit anthocyanidin, be grouped as by the group of following portions by weight meter: pomelo peel mentions 10 parts of object, 6 parts of haw thorn extract, 13 parts of Maca extract, 8 parts of grape skin extract, 10 parts of loquat extract, Selaginella tamariscina is taken to extract 8 parts of object, 8 parts of Fructus Luffae extract, 11 parts of egg berry extract, 10 parts of violet cabbage extract, 6 parts of carambola extract, wineberry 6 parts of extract, 12 parts of red bayberry extract, 3 parts of Kaempferol-rutinoside, 4 parts of Rubiadin, β-botany bar gum acid acetic acid 4 parts of ester, 5 parts of Brervifolincaboxylic acid, 4 parts of Chrysophanol -9- anthrone, 1,8- dihydroxy -3 portions of 2-methylanthraquinone, resist 290 parts of apple 0.7 part of oxidant, 0.6 part of stabilizer；

(1) pomelo peel, hawthorn, Maca, Grape Skin, loquat, Selaginella tamariscina, sponge gourd, passion fruit, violet cabbage, carambola, Europe are got over Tangerine, red bayberry extract carry out ground 90 mesh respectively, then mixing be added its 7 times of volumes water carry out water logging, enzymatic hydrolysis, subtract Press filtration obtains mixed liquor, then fast frozen 20min, is stirred by microwave oscillation to complete and is thawed, and is 80% with mass concentration Ethanol solution extracts, mass ratio 1:3, collects extracting solution, and the separation of vacuum filtering with microporous membrane stands, collects filtrate, then to filter Slag reflux washing 2 times, filtrate is collected, ultrasonic extraction is being carried out, is being depressurized under the conditions of temperature is 45 DEG C, vacuum degree is 0.08MPa Be concentrated into the 8% of mass concentration, respectively obtain shaddock bark extract, haw thorn extract, Maca extract, grape skin extract, Loquat extract, spikemoss extract, Fructus Luffae extract, egg berry extract, violet cabbage extract, carambola extract, Europe are got over Tangerine extract, red bayberry extract；

(2) each extract for taking step (1) to obtain, mixing are matched according to described, carries out sterilization treatment, adjusting pH value is 5, At 35 DEG C of temperature, filtrate and mass concentration are mixed for 65% aqueous acetone solution according to volume ratio 1:3, are carried out using chromatography Filter, microwave reflux 45min, collects extracting solution, extracting solution is put into methanol aqueous solution according to volume ratio 1:3 and is mixed, is passed through Supercritical CO₂Extraction extracts 3 times, and low temperature is washed to no alcohol taste, and adjusting pH value is 6, is filtered by reverse osmosis membrane, true Reciprocal of duty cycle carries out reduction vaporization concentration under the conditions of -0.07MPa, is concentrated under reduced pressure than being 12, obtains sample solution；

(3) ethanol water that the mass concentration of 2 times of volumes is 50% is added to sample solution to mix, under temperature 45 C, Stirring in water bath, adjusting pH value with potassium hydroxide solution is 9, is adsorbed through polyacrylamide resin, residence time 20min, It is washed with deionized water and takes off to efflux free from admixture, be adsorbed to saturation, the polyacrylamide resin wet process handled well is packed into and is balanced In resin chromatography column after liquid balance, equilibrium liquid is with the volume ratio of ammonium acetate and methanol for 30:50, pH value 6, first with 5 times Column volume equilibrium liquid balanced polypropylene amide resin, vibrate 25min, then by 9BV eluent with elution rate 4BV/h into Row stepwise elution, eluent is to be configured to ammonium hydroxide and ethyl alcohol according to volume ratio for 2:75, then with the mass concentration of 3 times of column volumes It is rinsed for 50% ethyl alcohol with the flow velocity of 0.8BV/h, collects the eluent flowed through, filtering with microporous membrane obtains anthocyanidin filtrate；

Embodiment 4

A kind of apple ferment drink rich in fruit anthocyanidin, be grouped as by the group of following portions by weight meter: pomelo peel mentions Take 8 parts of object, 5 parts of haw thorn extract, 8 parts of Maca extract, 6 parts of grape skin extract, 6 parts of loquat extract, spikemoss extract 5 Part, 5 parts of Fructus Luffae extract, 6 parts of egg berry extract, 7 parts of violet cabbage extract, 4 parts of carambola extract, Vaccinium myrtillus extract 5 parts, it is 6 parts of red bayberry extract, 1 part of Kaempferol-rutinoside, 2 parts of Rubiadin, β -3 parts of botany bar gum acid acetic acid esters, short 2 parts of leaf bush phenolic acid, 1 part of Chrysophanol -9- anthrone, 1,8- dihydroxy -2 parts of 2-methylanthraquinone, 180 parts of apple, antioxidant 0.7 Part, 0.6 part of stabilizer；

(3) ethanol water that the mass concentration of 1 times of volume is 30% is added to sample solution to mix, at 35 DEG C of temperature, Stirring in water bath, adjusting pH value with potassium hydroxide solution is 8, is adsorbed through polyacrylamide resin, residence time 15min, It is washed with deionized water and takes off to efflux free from admixture, be adsorbed to saturation, the polyacrylamide resin wet process handled well is packed into and is balanced In resin chromatography column after liquid balance, equilibrium liquid is with the volume ratio of ammonium acetate and methanol for 30:50, pH value 4, first with 3 times Column volume equilibrium liquid balanced polypropylene amide resin, vibrate 20min, then by 7BV eluent with elution rate 2BV/h into Row stepwise elution, eluent is to be configured to ammonium hydroxide and ethyl alcohol according to volume ratio for 2:75, then with the mass concentration of 3 times of column volumes It is rinsed for 30% ethyl alcohol with the flow velocity of 0.8BV/h, collects the eluent flowed through, filtering with microporous membrane obtains anthocyanidin filtrate；

Embodiment 5

A kind of apple ferment drink rich in fruit anthocyanidin, be grouped as by the group of following portions by weight meter: pomelo peel mentions Take 9 parts of object, 5 parts of haw thorn extract, 10 parts of Maca extract, 7 parts of grape skin extract, 8 parts of loquat extract, spikemoss extract 7 parts, 7 parts of Fructus Luffae extract, 9 parts of egg berry extract, 8 parts of violet cabbage extract, 5 parts of carambola extract, wineberry extraction 5 parts of object, 10 parts of red bayberry extract, 2 parts of Kaempferol-rutinoside, 3 parts of Rubiadin, β-botany bar gum acid acetic acid esters 3 It is part, 3 parts of Brervifolincaboxylic acid, 3 parts of Chrysophanol -9- anthrone, 1,8- dihydroxy -2 parts of 2-methylanthraquinone, 210 parts of apple, anti-oxidant 0.7 part of agent, 0.6 part of stabilizer；

(4) peeling to be cleaned to apple to crush, isometric water is added and sizes mixing, fast frozen breaks into pulp after defrosting, Access strain stirs evenly, and is sealed by fermentation, apple ferment fermentation step: according to inoculum concentration 4%, by fermented yeast bacterium and plant cream Bacillus seed liquor is 2:1 at 18 DEG C according to weight ratio, and sprinkling stirring inoculation is carried out under compression oxygen-enriched air is dry, and adjusting pH is 5.0, ventilation quantity (V/V) is 1:2, and holding pressure is positive pressure, at 55 DEG C of temperature, is carried out micro-aerobe fermentation 6 days, under oxygen-enriched environment Apple ferment is filtered, filtered fluid is obtained, accesses saccharomycete and lactobacillus plantarum seed liquor, inoculum concentration 3%, saccharomycete and plant The weight ratio of object lactobacillus seed liquor is 1:1, carries out culture 8 days near 35 DEG C of temperature；Fermentation liquid is gone out by homogeneous, centrifugation Bacterium, is concentrated under reduced pressure filter screen filtering, obtains apple ferment solution；

Embodiment 6

(2) each extract for taking step (1) to obtain, mixing are matched according to described, carries out sterilization treatment, adjusting pH value is 5, At 35 DEG C of temperature, filtrate and mass concentration are mixed for 65% aqueous acetone solution according to volume ratio 1:5, are carried out using chromatography Filter, microwave reflux 45min, collects extracting solution, extracting solution is put into methanol aqueous solution according to volume ratio 1:3 and is mixed, is passed through Supercritical CO₂Extraction extracts 3 times, and low temperature is washed to no alcohol taste, and adjusting pH value is 6, is filtered by reverse osmosis membrane, true Reciprocal of duty cycle carries out reduction vaporization concentration under the conditions of -0.07MPa, is concentrated under reduced pressure than being 12, obtains sample solution；

(4) peeling is cleaned to apple to crush, isometric water is added and sizes mixing, fast frozen, quick-frozen defrosting processing side Formula are as follows: cool to -30 DEG C according to the rate of temperature fall of -1 DEG C/min at being -20 DEG C in temperature by the fruit cut, cooling time is 15min, then be stirred continuously reflux with 115 DEG C of low temperature of water spray haze and thawed to ice crystal and melted, time 15min completes solution of thawing Pulp is broken into after jelly, access strain stirs evenly, is sealed by fermentation, apple ferment fermentation step: according to inoculum concentration 4%, will ferment Saccharomycete and lactobacillus plantarum seed liquor are 2:1 at 18 DEG C according to weight ratio, carry out sprinkling stirring under compression oxygen-enriched air is dry Inoculation, adjusting pH is 5.0, and ventilation quantity (V/V) is 1:2, and holding pressure is positive pressure, at 55 DEG C of temperature, carries out micro-aerobe fermentation 6 It, filters apple ferment under oxygen-enriched environment, obtains filtered fluid, accesses saccharomycete and lactobacillus plantarum seed liquor, inoculum concentration It is 3%, the weight ratio of saccharomycete and lactobacillus plantarum seed liquor is 1:1, carries out culture 8 days near 35 DEG C of temperature；Fermentation liquid It by homogeneous, centrifugation sterilizing, filter screen filtering, is concentrated under reduced pressure, obtains apple ferment solution；

Embodiment 7

(5) the anthocyanidin solution that step (3) obtains and the apple ferment solution that step (4) obtain are mixed in agitating device It closes, Kaempferol-rutinoside, Rubiadin, β-botany bar gum acid acetic acid esters, Brervifolincaboxylic acid, Chrysophanol -9- is added Anthrone, 1,8- dihydroxy -2-methylanthraquinone, antioxidant and stabilizer are mixed, and antioxidant is 1:2:1:1 by mass ratio Beta-cryptoxanthin, positive inearnatyl alcohol, hydroxycitric acid and astragalin composition, stabilizer by mass ratio be 1:1:2 brown alga Polyphenol, tithonia lactone and phosphoenolpyruvate hydroxylase composition, through spray sterilizing, entering emulsifier, to carry out homogeneous, low pressure true Sky degassing, emulsifier are made of mass ratio of Corosolic acid sodium, peach gum, peroxy-ergosterol, the mannitol of 3:2:1:2.

As shown in Figure 1, the agitating device in embodiment 1-7 in step 5 mainly includes cabinet 1, cabinet 1 divides for the first stirring Room 2 and the second teeter chamber 3, the first teeter chamber 2 are located at the middle upper end of cabinet 1, are equipped with rotation axis 21 in the middle part of the first teeter chamber 2, turn It is connected by casing 22 with extraneous motor 23 between moving axis 21 and 1 inner wall of cabinet, 21 lower end outer surface of rotation axis is equipped with two groups and consolidates Fixed pole 24, in each fixed link 24 in be cased with fixed joint bar 25, fixed secondary bar 25 is equipped with fibre bundle 26, is equipped in the middle part of cabinet 1 Feedboard 27,27 left and right ends of feedboard through being respectively equipped with first charging aperture 11 and second charging aperture 12 at 1 inner wall of cabinet, First charging aperture 11 and second charging aperture 12 are communicated with the channel in feedboard 27, pass through the negative pressure knot being arranged in feedboard 27 Feed liquid is transported in the first teeter chamber 2 and is stirred by structure 28, and the first discharge port 29, the second teeter chamber are equipped in the middle part of feedboard 27 3 are located at 1 middle and lower part of cabinet, and 3 two sides inner wall of the second teeter chamber is equipped with sliding slot 31, is fixed with mixing plate between upper end in sliding slot 31 32, through-hole 33 is evenly distributed on mixing plate 32, through-hole 33 is in the narrow intermediate wide structure in both ends, and middle part and 32 inner wall of mixing plate are living It is dynamic to be connected with rotating vane 34, it is equipped with mixing tank 35 in the middle part of the second teeter chamber 3, is sliding between 35 inner wall of mixing tank and sliding slot 31 Connection, mixing tank 35 are fixedly arranged above vibrating screen 36, are fixed with blender 37, mixing tank 35 and cabinet in the middle part of 35 bottom surface of mixing tank Being equally spaced between 1 bottom has hydraulic stem 38, and 1 bottom surface of cabinet is equipped with power supply device 4, for providing electric power to agitating device, mixes It is provided with the second discharge port 39 when 35 whereabouts minimum point of mould assembling between its corresponding 31 position of sliding slot in top and 1 inner wall of cabinet, first Feed inlet 11, second charging aperture 12, the first discharge port 29, the second discharge port 39 are equipped with control valve.

Finally, it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although Present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: it still may be used To modify to technical solution documented by previous embodiment or equivalent replacement of some of the technical features；And These are modified or replaceed, the spirit and model of technical solution of the embodiment of the present invention that it does not separate the essence of the corresponding technical solution It encloses.

Claims

1. a kind of apple ferment drink rich in fruit anthocyanidin, which is characterized in that be grouped as by the group of following portions by weight meter: 8-10 parts of shaddock bark extract, 5-6 parts of haw thorn extract, extract 8-13 parts of Maca, 6-8 parts of grape skin extract, loquat mention Take 6-10 parts of object, 5-8 parts of spikemoss extract, 5-8 parts of Fructus Luffae extract, 6-11 parts of egg berry extract, violet cabbage extract 7- 10 parts, 4-6 parts of carambola extract, 5-6 parts of Vaccinium myrtillus extract, 6-12 parts of red bayberry extract, Kaempferol-rutinoside 1- 3 parts, 2-4 parts of Rubiadin, β -3-4 parts of botany bar gum acid acetic acid esters, 2-5 parts of Brervifolincaboxylic acid, Chrysophanol -9- anthrone 1- 4 parts, 1,8- dihydroxy -2-3 parts of 2-methylanthraquinone, 180-290 parts of apple, 0.5-0.7 parts of antioxidant, stabilizer 0.4-0.6 Part.

2. a kind of preparation method of apple ferment drink rich in fruit anthocyanidin according to claim 1, feature exist In, comprising the following steps:

(1) to pomelo peel, hawthorn, Maca, Grape Skin, loquat, Selaginella tamariscina, sponge gourd, passion fruit, violet cabbage, carambola, wineberry, Red bayberry carries out ground 90 mesh after being cleaned and dried respectively, and the water that its 5-7 times of volume is then added carries out water logging, digests, decompression Mixed liquor, then fast frozen 15-20min is obtained by filtration, is stirred by microwave oscillation to complete and is thawed, is 80% with mass concentration Ethanol solution extracts, collection extracting solution, and the separation of vacuum filtering with microporous membrane is stood, and collects filtrate, then flow back to filter residue and wash 1- 2 times, filtrate is collected, then carry out ultrasonic extraction, depressurized under the conditions of temperature is 30-45 DEG C, vacuum degree is 0.06~0.08MPa dense Being reduced to mass concentration is 6%-8%, respectively obtains 8-10 parts of shaddock bark extract, 5-6 parts of haw thorn extract, Maca extract 8- 13 parts, 6-8 parts of grape skin extract, 6-10 parts of loquat extract, 5-8 parts of spikemoss extract, 5-8 parts of Fructus Luffae extract, egg 6-11 parts of berry extract, 7-10 parts of violet cabbage extract, 4-6 parts of carambola extract, 5-6 parts of Vaccinium myrtillus extract, red bayberry mention Take 6-12 parts of object；

(2) each extract for taking step (1) to obtain, mixing being matched according to described, carries out sterilization treatment, adjusting pH value is 2-5, At 30-35 DEG C of temperature, the aqueous acetone solution that concentrate and mass concentration are 50%-65% is mixed according to volume ratio 1:2-5, benefit It is filtered with chromatography, microwave reflux 20-45min collects extracting solution, extracting solution is put into methanol according to volume ratio 1:2-3 It is mixed in aqueous solution, passes through supercritical CO₂Extraction extracts 1-3 times, recycling design, and adjusting pH value is 3-6, passes through reverse osmosis membrane It is filtered, reduction vaporization concentration is carried out under the conditions of vacuum degree is in -0.07~-0.05MPa, be concentrated under reduced pressure than being 6-12, obtain To sample solution；

(3) it is mixed to the ethanol water that the dense number of quality that 1-2 times of volume is added in sample solution is 30%-50%, in temperature 35-45 At DEG C, stirring in water bath, adjusting pH value with potassium hydroxide solution is 7-9, is adsorbed through polyacrylamide resin, the residence time is 15-20min is washed with deionized water and takes off to efflux free from admixture, is adsorbed to saturation, the polyacrylamide resin wet process that will be handled well In resin chromatography column after being fitted into equilibrium liquid balance, first with the equilibrium liquid balanced polypropylene amide resin of 3-5 times of column volume, shake It swings 20-25min, then stepwise elution is carried out with elution rate 2-4BV/h by 7BV~9BV eluent, then with 3 times of column volumes Mass concentration is that 30%-50% ethyl alcohol is being rinsed with the flow velocity of 0.8BV/h, collects the eluent flowed through, filtering with microporous membrane obtains To anthocyanidin filtrate；

(4) peeling is cleaned to apple to crush, the water for being added isometric is sized mixing, fast frozen breaks into pulp after defrosting, connects Enter strain to stir evenly, be sealed by fermentation, filtering obtains apple ferment solution；

(5) the anthocyanidin solution that step (3) obtains is mixed in agitating device with the apple ferment solution that step (4) obtains, Kaempferol-rutinoside, Rubiadin, β-botany bar gum acid acetic acid esters, Brervifolincaboxylic acid, Chrysophanol -9- anthracene is added Ketone, 1,8- dihydroxy -2-methylanthraquinone, antioxidant, stabilizer stirring, collect mixed liquor, through spray sterilizing, homogeneous, low Press vacuum outgas.

3. a kind of preparation method of the apple ferment drink rich in fruit anthocyanidin as claimed in claim 2, which is characterized in that Eluent in the step (3) is to be configured to ammonium hydroxide and ethyl alcohol according to volume ratio for 2:75.

4. a kind of preparation method of the apple ferment drink rich in fruit anthocyanidin as claimed in claim 2, which is characterized in that Equilibrium liquid in the step (3) is with the volume ratio of ammonium acetate and methanol for 30:50, pH value 4-6.

5. a kind of preparation method of the apple ferment drink rich in fruit anthocyanidin as claimed in claim 2, which is characterized in that Apple ferment fermentation step in the step (4): according to inoculum concentration 4%, fermented yeast bacterium and lactobacillus plantarum seed liquor are pressed It is 2:1 at 15-18 DEG C according to weight ratio, sprinkling stirring inoculation is carried out under compression oxygen-enriched air is dry, adjusting pH is 4.0-5.0, is led to Air quantity (V/V) is 1:2, and holding pressure is positive pressure, at 30-55 DEG C of temperature, is carried out micro-aerobe fermentation 4-6 days, under oxygen-enriched environment Apple ferment is filtered, filtered fluid is obtained, accesses saccharomycete and lactobacillus plantarum seed liquor, inoculum concentration 3%, saccharomycete and plant The weight ratio of object lactobacillus seed liquor is 1:1, carries out culture 6-8 days near 25-35 DEG C of temperature；Fermentation liquid by homogeneous, from Heart sterilizing, is concentrated under reduced pressure filter screen filtering, obtains apple ferment solution.

6. a kind of preparation method of the apple ferment drink rich in fruit anthocyanidin as claimed in claim 2, which is characterized in that Quick-frozen defrosting processing mode in the step (4) are as follows: according to -1 DEG C/min at being -20~-15 DEG C in temperature by the fruit cut Rate of temperature fall cool to -30~-25 DEG C, cooling time 8-15min, then be stirred continuously with 10-15 DEG C of low temperature of water spray haze Reflux, which is thawed to ice crystal, melts, and time 6-15min completes to thaw.

7. a kind of apple ferment drink rich in fruit anthocyanidin as described in claim 1, which is characterized in that described anti-oxidant Agent is made of beta-cryptoxanthin, positive inearnatyl alcohol, hydroxycitric acid and the astragalin that mass ratio is 1:2:1:1.

8. a kind of apple ferment drink rich in fruit anthocyanidin as described in claim 1, which is characterized in that the stabilizer It is made of brown algae polyphenols, tithonia lactone and phosphoenolpyruvate hydroxylase that mass ratio is 1:1:2.

9. a kind of preparation method of the apple ferment drink rich in fruit anthocyanidin as described in claim 1, which is characterized in that Agitating device in the step (5) mainly includes cabinet (1), and the cabinet (1) is divided into the first teeter chamber (2) and the second stirring Room (3), first teeter chamber (2) are located at the middle upper end of cabinet (1), are equipped with rotation axis (21) in the middle part of the first teeter chamber (2), institute It states and is connected by casing (22) with extraneous motor (23) between rotation axis (21) and cabinet (1) inner wall, outside rotation axis (21) lower end Surface is equipped with two groups of fixed links (24), on each fixed link (24) in be cased with fixed joint bar (25), the fixed secondary bar (25) fibre bundle (26) are equipped with, are equipped with feedboard (27) in the middle part of cabinet (1), feedboard (27) left and right ends are through case Be respectively equipped with first charging aperture (11) and second charging aperture (12) at body (1) inner wall, the first charging aperture (11) and second into Material mouth (12) is communicated with the channel in feedboard (27), by the negative pressure structure (28) being arranged in feedboard (27) that feed liquid is defeated It is sent in the first teeter chamber (2) and is stirred, be equipped with the first discharge port (29) in the middle part of feedboard (27), second teeter chamber (3) it is located at cabinet (1) middle and lower part, the second teeter chamber (3) two sides inner wall is equipped with sliding slot (31), in the sliding slot (31) between upper end It is fixed with mixing plate (32), is evenly distributed with through-hole (33) on the mixing plate (32), the through-hole (33) is in the narrow centre in both ends Wide structure, and middle part and mixing plate (32) inner wall are connected with rotating vane (34), and mixing is equipped in the middle part of the second teeter chamber (3) Case (35) is slidably connected between mixing tank (35) inner wall and sliding slot (31), and mixing tank (35) is fixedly arranged above vibrating screen (36), it is fixed with blender (37) in the middle part of mixing tank (35) bottom surface, being equally spaced between mixing tank (35) and cabinet (1) bottom has Hydraulic stem (38), cabinet (1) bottom surface are equipped with power supply device (4), and for providing electric power to agitating device, mixing tank (35) falls most Be provided with the second discharge port (39) between its corresponding sliding slot (31) position in top and cabinet (1) inner wall when low spot, described first into Material mouth (11), second charging aperture (12), the first discharge port (29), the second discharge port (39) are equipped with control valve.

10. a kind of apple ferment drink rich in fruit anthocyanidin as described in claim 1, which is characterized in that it is described according to The stabilizer for brown algae polyphenols, tithonia lactone and phosphoenolpyruvate the hydroxylase composition that mass ratio is 1:1:2.