CN113397075A - A compound beverage containing extracts of folium Vitis Viniferae and grape skin, and its preparation method - Google Patents

A compound beverage containing extracts of folium Vitis Viniferae and grape skin, and its preparation method Download PDF

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Publication number
CN113397075A
CN113397075A CN202110676741.1A CN202110676741A CN113397075A CN 113397075 A CN113397075 A CN 113397075A CN 202110676741 A CN202110676741 A CN 202110676741A CN 113397075 A CN113397075 A CN 113397075A
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grape
water
extracting solution
composite
leaves
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张芝庭
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GUIZHOU SHENQI PHARMACEUTICAL RESEARCH INSTITUTE
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GUIZHOU SHENQI PHARMACEUTICAL RESEARCH INSTITUTE
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention discloses a compound beverage containing grape leaf and grape skin extracts, and relates to the technical field of beverage preparation. The composite beverage comprises a composite extracting solution, sodium carboxymethylcellulose and beta-cyclodextrin, wherein the composite extracting solution is a mixed solution of a grape leaf water extracting solution, a grape skin water extracting solution, a cistanche water extracting solution, a ginkgo leaf water extracting solution and a mulberry water extracting solution. The compound beverage of the invention is a plant beverage without adding sugar, pigment and preservative, has good taste, long preservation time and good preservation stability, can comprehensively utilize the health care function of various plants to human bodies, and has the functions of oxidation resistance and aging resistance.

Description

A compound beverage containing extracts of folium Vitis Viniferae and grape skin, and its preparation method
Technical Field
The invention relates to the technical field of beverage preparation, in particular to a compound beverage containing grape leaf and grape skin extracts and a preparation method thereof.
Background
The grape leaves have rich flavone content, the main substance of the grape leaves is dihydromyricetin, the clearance rate of the dihydromyricetin to free radicals is as high as 73.3-91.5 percent, the grape leaves can relieve the oxidation injury in organisms, and the grape leaves have the function of resisting aging. The Ampelopsis grossedentata can also reduce the degeneration and necrosis degree of animal liver tissues and has the effect of protecting the liver. The Ampelopsis grossedentata has effects of preventing atherosclerosis, reducing blood lipid, and reducing blood glucose. In addition, the tea product which is prepared by deactivating enzymes, rolling and drying the grape leaves is called vine tea, the vine tea does not contain tannic acid, the digestion and absorption of protein cannot be influenced, and iron which is used as a hematopoietic raw material in a body cannot be captured; does not contain caffeine compounds with excitation function, so the tea drink can be an ideal substitute for people who have anemia and low sleep quality and like drinking tea. The grape skin contains more resveratrol than grape flesh and grape seeds, and the resveratrol is a polyhydroxy phenolic compound, and the substance can prevent cardiovascular and cerebrovascular diseases and also has strong anticancer capability.
Cistanche salsa is a parasitic plant parasitic on the root of haloxylon ammodendron in desert, absorbs nutrients and water from haloxylon ammodendron hosts, has the reputation of desert ginseng, has high medicinal value and is a traditional famous and precious Chinese medicinal material. Has certain anti-aging effect, can obviously enhance the activity of mouse erythrocyte superoxide dismutase (SOD), and obviously reduce the content of mouse myocardial lipofuscin. Can also prolong the average life span, half of death days and the maximum life span of the fruit flies. The cistanche water decoction 8g/kg is used for gastric perfusion of mice, and can obviously increase the activity of Na +, K + -ATP enzyme of erythrocyte membranes.
The folium Ginkgo is dry leaf of Ginkgo biloba L of Ginkgo Biloba of Ginkgo, and mainly contains flavonoid glycoside and terpene lactone. Wherein flavonoid molecules contain reducing hydroxyl functional groups, and the flavonoid molecules stop free radical chain reaction by playing a role of a hydrogen atom donor on free radicals and directly remove O2-, OH-, H2O2, alkane free radicals and lipid free radicals, so that the free radical reaction and the lipid peroxidation are prevented and inhibited, and the generation of active toxic substances such as serum Lipid Peroxide (LPO) and metabolite Malondialdehyde (MDA) and conjugated diene thereof is inhibited. Meanwhile, the flavonoids can also be involved in regulating and improving the activities of antioxidases such as superoxide dismutase (SOD), Catalase (CAT), glutathione peroxidase (GSH-Px) and the like.
Mulberries, also known as mulberries, sugar cane, jujubes, mulberries, pouzoles, black mulberry and the like, mature fruits of mulberries are clusters of mulberries, a family Moraceae plant, are sweet and juicy, and are one of the fruits which are often eaten by people. The mulberry contains main nutritional components such as moisture, sugar, crude protein, ash, crude fiber, free acid, soluble nitrogen-free substances and the like, and in addition, the mulberry also contains essential amino acids for human bodies, easily absorbed polysaccharide, abundant vitamins, haematochrome and mineral substances such as calcium, iron, zinc, selenium and the like which are deficient in human bodies, has the effects of enhancing immunity, promoting the growth of hematopoietic cells, promoting metabolism and the like, and has abundant nutritional value and certain pharmacological value.
However, the plants have some problems in the application process, such as the problem of muddy after cooling in the process of developing grape leaf and grape skin beverages, and the problem of poor taste and turbid color of cistanche and ginkgo leaf beverages, which are a great problem in the prior art. The problems of muddy and poor taste of the beverage after cold can not be solved no matter the beverage is directly brewed or dissolved after extraction and separation, and the use feeling of the beverage is seriously influenced.
Disclosure of Invention
The invention provides a compound beverage containing grape leaf and grape skin extracts and a preparation method thereof, and aims to solve the problems in the background art.
In order to achieve the technical purpose, the invention mainly adopts the following technical scheme:
a compound beverage containing grape leaf and grape skin extracts comprises a compound extracting solution, sodium carboxymethylcellulose and beta-cyclodextrin, wherein the compound extracting solution is a mixed solution of a grape leaf water extracting solution, a grape skin water extracting solution, a cistanche water extracting solution, a ginkgo leaf water extracting solution and a mulberry water extracting solution.
Further, in the invention, in 100 parts by weight of the composite extracting solution, the amount of the sodium carboxymethyl cellulose is 0.01-0.3 part by weight, and the amount of the beta-cyclodextrin is 0.05-0.5 part by weight.
In the invention, the weight ratio of the grape leaves, grape skin, cistanche salsa, ginkgo leaves and mulberry in the composite extracting solution is 10:10:4:1: 7.
In the further improvement of the invention, the mixed solution of the grape leaf water extract, the grape skin water extract, the cistanche water extract, the ginkgo leaf water extract and the mulberry water extract in the composite extract is prepared by respectively cleaning, drying and crushing the grape leaves, the grape skin, the cistanche, the ginkgo leaves and the mulberries in parts by weight, adding water for boiling, and removing insoluble substances.
Furthermore, in the preparation of the grape leaf water extracting solution, the using amount of the water is 10-30 times of the weight of the grape leaves, and the water temperature is 60-100 ℃; in the preparation of the grape skin water extracting solution, the using amount of the water is 10-30 times of the weight of the grape leaves, and the water temperature is 60-100 ℃; in the preparation of the cistanche water extracting solution, the using amount of the water is 10-30 times of the weight of the cistanche, and the water temperature is 60-100 ℃; in the preparation of the ginkgo leaf water extracting solution, the using amount of the water is 10-30 times of the weight of the ginkgo leaves, and the water temperature is 60-100 ℃; in the preparation of the mulberry water extract, the amount of water is 10-30 times of the weight of the mulberry, and the water temperature is 60-100 ℃.
Furthermore, the decoction time is 1-3 h.
Preferably, in the present invention, the composite beverage further contains vitamin C and common salt.
Furthermore, in 100 parts by weight of the compound extracting solution, the dosage of the vitamin C is 0.01-0.05 part by weight, and the dosage of the salt is 0.01-0.05 part by weight.
The invention also provides a method for preparing the compound beverage containing the grape leaf and grape skin extracts, which comprises the following steps:
(1) preparing a composite extracting solution: respectively cleaning, drying and crushing grape leaves, grape skin, cistanche, ginkgo leaves and mulberries in parts by weight, adding water for decocting, removing insoluble substances to obtain a grape leaf water extract, a grape skin water extract, a cistanche water extract, a ginkgo leaf water extract and a mulberry water extract, and then uniformly mixing the water extracts to obtain a composite extract;
(2) adding vitamin C and salt into the composite extract, and continuously mixing uniformly;
(3) and (3) continuously adding sodium carboxymethylcellulose into the step (2), uniformly mixing, adding beta-cyclodextrin, uniformly mixing, and performing aftertreatment to obtain the compound beverage.
Wherein, in the invention, the mixing temperature is 25-55 ℃.
Compared with the prior art, the invention has the following beneficial effects: the compound beverage of the invention is a plant beverage without adding sugar, pigment and preservative, has good taste, long preservation time and good preservation stability, can comprehensively utilize the health care function of various plants to human bodies, and has the functions of oxidation resistance and aging resistance.
Detailed Description
The following describes in detail specific embodiments of the present invention. It should be understood that the detailed description and specific examples, while indicating the present invention, are given by way of illustration and explanation only, not limitation.
The grape leaves, grape skins, cistanche salsa, ginkgo leaves and mulberries used in the present invention are preferably pretreated grape leaves, grape skins, cistanche salsa, ginkgo leaves and mulberries. Wherein the pretreatment may include deactivation of enzymes and drying treatment.
The enzyme deactivation refers to a processing process of thoroughly destroying enzyme activity in plants through short-time high temperature, inhibiting enzymatic oxidation of polyphenols and preventing color change. The microwave enzyme deactivation technology is adopted in the invention, is well known in the field and is not described in detail herein.
The conditions of the drying treatment are conventional in the art. For example, the drying treatment may comprise air-drying at 20-40 deg.C to a water content of about 40-50 wt%, and oven-drying at 60-80 deg.C to a water content of 10-13 wt%. The drying time is not specifically defined and can be adjusted according to the final moisture content.
In the present invention, the method for removing insoluble matter may be a method conventionally selected in the art, and may be, for example, a method by filtration or centrifugation.
In the present invention, the water used may be any of various water that meets drinking standards, if not specifically stated.
In the present invention, both the vitamin C and the common salt may be commercially available.
In the present invention, the post-treatment of the composite beverage may be a routine choice in the art, such as at least one of the steps of filtering, heating, sterilizing, and filling. The conditions and procedures for these post-treatments are well known to those skilled in the art and will not be described further herein.
The present invention will be described in detail below by way of examples.
In the following examples, the method for measuring the selenium content is GB.5009.93-2010.
The sodium carboxymethyl cellulose is purchased from food-grade sodium carboxymethyl cellulose of Guangzhou conifer chemical Co., Ltd; the beta-cyclodextrin is purchased from food-grade beta-cyclodextrin of conifer chemical company, Guangzhou.
Example 1
Compound beverage and preparation method thereof
(1) Preparation of composite extract
Taking 100g of grape leaves, 100g of grape skin, 40g of cistanche, 10g of ginkgo leaves and 70g of mulberry, respectively adding the grape leaves, the grape skin, the cistanche, the ginkgo leaves and the mulberry into 500ml, 200ml, 50ml and 350ml of purified water, decocting and extracting for 30 minutes at 60 ℃, and filtering. Adding the residue into 500ml, 200ml, 50ml, 350ml purified water respectively, decocting for 30 min, and filtering. Mixing the two filtrates to obtain grape leaf water extractive solution, grape skin water extractive solution, Cistanchis herba water extractive solution, folium Ginkgo water extractive solution and Mori fructus water extractive solution, and mixing grape leaf water extractive solution, grape skin water extractive solution, Cistanchis herba water extractive solution, folium Ginkgo water extractive solution and Mori fructus water extractive solution to obtain 2450ml of composite extractive solution.
(2) Preparation of composite beverage
Cooling the composite extracting solution prepared in the step (1), sequentially adding 0.25g of vitamin C, 0.25g of salt, 0.25g of sodium carboxymethylcellulose and 1.23g of beta-cyclodextrin, uniformly mixing at 25 ℃, and then adding 1550 ml of water; filtering with ceramic microfiltration membrane, heating the filtrate to 100 deg.C, ultraviolet sterilizing, and packaging.
After the beverage is cooled, the taste is better and the astringency is obviously reduced. Standing at normal temperature for 180 days, and making the liquid uniform and transparent. The mixture is placed at the constant temperature of 40 ℃ for 90 days, and the phenomenon is the same as that of the mixture placed at the normal temperature for 180 days.
Example 2
Compound beverage and preparation method thereof
(1) Preparation of composite extract
Taking 100g of grape leaves, 100g of grape skin, 40g of cistanche, 10g of ginkgo leaves and 70g of mulberries, respectively adding 1000ml, 400ml, 100ml and 700ml of purified water, decocting and extracting for 60 minutes at 80 ℃, and filtering. Adding the filter residue into 500ml, 400ml, 100ml and 700ml purified water respectively, decocting for 60 min, and filtering. And mixing the two filtrates to respectively obtain a grape leaf water extract, a grape skin water extract, a cistanche water extract, a ginkgo leaf water extract and a mulberry water extract, and then mixing the grape leaf water extract, the grape skin water extract, the cistanche water extract, the ginkgo leaf water extract and the mulberry water extract to obtain 4138ml of composite extract.
(2) Preparation of composite beverage
Cooling the composite extracting solution prepared in the step (1), sequentially adding 1.25g of vitamin C, 1.25g of salt, 6.21g of sodium carboxymethylcellulose and 12.42g of beta-cyclodextrin, uniformly mixing at 25 ℃, and then adding 862 ml of water; filtering with ceramic microfiltration membrane, heating the filtrate to 100 deg.C, ultraviolet sterilizing, and packaging.
After the beverage is cooled, the taste is better and the astringency is obviously reduced. Standing at normal temperature for 180 days, and making the liquid uniform and transparent. The mixture is placed at the constant temperature of 40 ℃ for 90 days, and the phenomenon is the same as that of the mixture placed at the normal temperature for 180 days.
Example 3
Compound beverage and preparation method thereof
(1) Preparation of composite extract
Taking 100g of grape leaves, 100g of grape skin, 40g of cistanche, 10g of ginkgo leaves and 70g of mulberry, respectively adding 1500ml, 600ml, 150ml and 1050ml of purified water, decocting and extracting for 90 minutes at 100 ℃, and filtering. Adding 1500ml, 600ml, 150ml and 1050ml purified water into the filter residue, decocting for 90 min, and filtering. Mixing the two filtrates to obtain grape leaf water extractive solution, grape skin water extractive solution, Cistanchis herba water extractive solution, folium Ginkgo water extractive solution and Mori fructus water extractive solution, and mixing grape leaf water extractive solution, grape skin water extractive solution, Cistanchis herba water extractive solution, folium Ginkgo water extractive solution and Mori fructus water extractive solution to obtain 5216ml composite extractive solution.
(2) Preparation of composite beverage
Cooling the composite extracting solution prepared in the step (1), sequentially adding 2.61g of vitamin C, 2.61g of salt, 15.65g of sodium carboxymethylcellulose and 26.08g of beta-cyclodextrin, uniformly mixing at 25 ℃, and concentrating to 5000 ml; filtering with ceramic microfiltration membrane, heating the filtrate to 100 deg.C, ultraviolet sterilizing, and packaging.
After the beverage is cooled, the taste is better and the astringency is obviously reduced. Standing at normal temperature for 180 days, and making the liquid uniform and transparent. The mixture is placed at the constant temperature of 40 ℃ for 90 days, and the phenomenon is the same as that of the mixture placed at the normal temperature for 180 days.
Example 4
Compound beverage and preparation method thereof
The process is substantially the same as in example 2, except that the sequence of the addition of the sodium carboxymethylcellulose and the beta-cyclodextrin is reversed, i.e., the beta-cyclodextrin is added first and then the sodium carboxymethylcellulose is added.
After the beverage is cooled, the taste is better and the astringency is obviously reduced. Standing at normal temperature for 180 days, the liquid has uniform and transparent appearance, only a small amount of fine solid particles appear at the bottom, and drinking is not affected after shaking. The mixture is placed at the constant temperature of 40 ℃ for 90 days, and the phenomenon is the same as that of the mixture placed at the normal temperature for 180 days.
Comparative example 1
Comparative example for illustrative reference composite beverage and method of making
(1) Preparation of composite extract
A complex extract was prepared in the same manner as in example 2.
(2) Preparation of composite beverage
A composite beverage was prepared in the same manner as in example 2, except that sodium carboxymethylcellulose and beta-cyclodextrin were not added.
After the beverage is cooled, the taste is better and the astringency is obviously reduced. After standing at normal temperature for 10 days, a large amount of brown flocculent solid appears in the liquid, and the flocculent part is dissolved after shaking. The beverage has poor appearance and is not suitable for popularization as a beverage product.
Comparative example 2
Comparative example for illustrative reference composite beverage and method of making
(1) Preparation of composite extract
A complex extract was prepared in the same manner as in example 2.
(2) Preparation of composite beverage
A composite beverage was prepared in the same manner as in example 2, except that sodium carboxymethylcellulose was added in place of an equal amount of beta-cyclodextrin.
After the beverage is cooled, the taste is better and the astringency is obviously reduced. Standing at normal temperature for 30 days until the liquid becomes partially brown flocculent solid, and shaking to dissolve a little flocculent. The beverage has poor appearance and is not suitable for popularization as a beverage product.
Comparative example 3
Comparative example for illustrative reference composite beverage and method of making
(1) Preparation of composite extract
A complex extract was prepared in the same manner as in example 2.
(2) Preparation of composite beverage
A composite beverage was prepared in the same manner as in example 2, except that beta-cyclodextrin was added in place of sodium carboxymethylcellulose in the same amount.
After the beverage is cooled, the taste is better and the astringency is obviously reduced. Standing at normal temperature for 30 days until the liquid becomes partially brown flocculent solid, and shaking to dissolve a little flocculent. The beverage has poor appearance and is not suitable for popularization as a beverage product.
The preferred embodiments of the present invention have been described in detail, however, the present invention is not limited to the specific details of the above embodiments, and various simple modifications may be made to the technical solution of the present invention within the technical idea of the present invention, and these simple modifications are within the protective scope of the present invention.

Claims (10)

1. A compound beverage containing grape leaf and grape skin extracts is characterized in that: the composite beverage comprises a composite extracting solution, sodium carboxymethylcellulose and beta-cyclodextrin, wherein the composite extracting solution is a mixed solution of a grape leaf water extracting solution, a grape skin water extracting solution, a cistanche water extracting solution, a ginkgo leaf water extracting solution and a mulberry water extracting solution.
2. The composite beverage containing extracts of grape leaves and grape skins as set forth in claim 1, wherein: in 100 parts by weight of the composite extracting solution, the dosage of the sodium carboxymethyl cellulose is 0.01-0.3 part by weight, and the dosage of the beta-cyclodextrin is 0.05-0.5 part by weight.
3. The composite beverage containing extracts of grape leaves and grape skins as set forth in claim 1, wherein: in the composite extracting solution, the weight ratio of the grape leaves, the grape skin, the cistanche salsa, the ginkgo leaves and the mulberry is 10:10:4:1: 7.
4. The composite beverage containing extracts of grape leaves and grape skins as set forth in claim 1, wherein: in the composite extracting solution, the preparation method of the mixed solution of the grape leaf water extracting solution, the grape skin water extracting solution, the cistanche water extracting solution, the ginkgo leaf water extracting solution and the mulberry water extracting solution comprises the steps of respectively cleaning, drying and crushing grape leaves, grape skins, cistanche, ginkgo leaves and mulberries in parts by weight, adding water for decocting, and removing insoluble substances.
5. The composite beverage containing grape leaf and grape skin extracts according to claim 4, characterized in that: in the preparation of the grape leaf water extracting solution, the using amount of the water is 10-30 times of the weight of the grape leaves, and the water temperature is 60-100 ℃; in the preparation of the grape skin water extracting solution, the using amount of the water is 10-30 times of the weight of the grape leaves, and the water temperature is 60-100 ℃; in the preparation of the cistanche water extracting solution, the using amount of the water is 10-30 times of the weight of the cistanche, and the water temperature is 60-100 ℃; in the preparation of the ginkgo leaf water extracting solution, the using amount of the water is 10-30 times of the weight of the ginkgo leaves, and the water temperature is 60-100 ℃; in the preparation of the mulberry water extract, the amount of water is 10-30 times of the weight of the mulberry, and the water temperature is 60-100 ℃.
6. The composite beverage containing grape leaf and grape skin extracts according to claim 4, characterized in that: the decoction time is 1-3 h.
7. The composite beverage containing grape leaf and grape skin extracts according to claim 1 or 2, characterized in that: the compound beverage also contains vitamin C and salt.
8. The composite beverage containing extracts of grape leaves and grape skins as set forth in claim 7, wherein: in 100 weight parts of the compound extract, the dosage of the vitamin C is 0.01-0.05 weight part, and the dosage of the salt is 0.01-0.05 weight part.
9. A method for preparing the composite beverage containing the extracts of grape leaves and grape skins as set forth in claim 8, comprising the steps of:
(1) preparing a composite extracting solution: respectively cleaning, drying and crushing grape leaves, grape skin, cistanche, ginkgo leaves and mulberries in parts by weight, adding water for decocting, removing insoluble substances to obtain a grape leaf water extract, a grape skin water extract, a cistanche water extract, a ginkgo leaf water extract and a mulberry water extract, and then uniformly mixing the water extracts to obtain a composite extract;
(2) adding vitamin C and salt into the composite extract, and continuously mixing uniformly;
(3) and (3) continuously adding sodium carboxymethylcellulose into the step (2), uniformly mixing, adding beta-cyclodextrin, uniformly mixing, and performing aftertreatment to obtain the compound beverage.
10. The method for preparing a composite beverage containing extracts of grape leaves and grape skins as set forth in claim 9, wherein: the mixing temperature is 25-55 ℃.
CN202110676741.1A 2021-06-18 2021-06-18 A compound beverage containing extracts of folium Vitis Viniferae and grape skin, and its preparation method Pending CN113397075A (en)

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