CN118058401A

CN118058401A - Grape procyanidine health-care beverage and preparation method thereof

Info

Publication number: CN118058401A
Application number: CN202410098704.0A
Authority: CN
Inventors: 马雯; 张瑞; 宋琳娜; 张云伟
Original assignee: Ningxia University
Current assignee: Ningxia University
Priority date: 2024-01-24
Filing date: 2024-01-24
Publication date: 2024-05-24

Abstract

The invention provides a grape procyanidine health-care beverage and a preparation method thereof, and relates to the technical field of health-care products, wherein each 100mL grape procyanidine health-care beverage comprises the following components: 3 to 5g of sucrose, 0.04 to 0.08g of tartaric acid, 0.02 to 0.08g of grape skin residue procyanidine extract, 20 to 40mL of grape juice, 4 to 6g of carbon dioxide, 0.5 to 1mL of sweet osmanthus or vanilla flavor syrup and 10 to 15mg of sorbic acid. Under the condition of ensuring the sensory quality, the content of procyanidine in grape skin residue is added to the maximum extent so as to promote the health-care effect of the beverage.

Description

Grape procyanidine health-care beverage and preparation method thereof

Technical Field

The invention relates to the technical field of health-care products, in particular to a grape procyanidine health-care beverage and a preparation method thereof.

Background

The procyanidine has antioxidant, antibacterial, antiviral, antitumor, blood sugar regulating, and antiinflammatory effects.

The procyanidine has unique oxidation resistance, can effectively reduce biological oxidation, and has the function of scavenging active oxygen. The oxidation resistance of procyanidins is mainly expressed in the following aspects, and the procyanidins can reduce the reduction reaction of active oxygen, free radicals and the like; procyanidins contain various chelate metal ions, and can prevent peroxide from further oxidation; procyanidins can regulate redox systems in the body, scavenge free radicals, etc.

Procyanidins have the ability to significantly inhibit a variety of bacteria, fungi and microorganisms, and the bacteriostatic mechanism of procyanidins is to contain a variety of metal ions required for chelating bacteria, such as iron; procyanidins have the effect of preventing and destroying the formation of cell inner and outer membranes and cell walls, thereby reducing the attachment of germs; procyanidins can enhance the action of antibacterial drugs through binding with specific target proteins of bacteria and the like; procyanidins have an inhibitory effect on enzymes required for bacterial metabolism, thereby affecting protein synthesis, energy metabolism, etc. of bacteria; procyanidins help to improve the level of immunity in the body.

Procyanidins exhibit a remarkable inhibitory effect on coronaviruses and norovirus, and their antiviral mechanism is similar to that of bacteriostasis, and by inhibiting enzymes and biofilms of viruses, the viruses are prevented from entering cells and nuclei, and inhibition of reverse transcription and replication of the viruses is caused, and procyanidins also reduce the ability of the viruses to attach to cells. In addition, procyanidins also have antiviral effects by promoting viral protein denaturation and inhibiting intercellular viral transmission.

Procyanidins can promote tumor cell apoptosis by inhibiting telomerase activity, activating endoplasmic reticulum stress-mediated UPR signaling pathway and other pathways. The ROS content in the tumor cells is critical, the ROS can regulate the cell growth and development process, the ROS can promote proliferation and differentiation of the tumor cells and activate a signal path related to metastasis, and excessive ROS can induce apoptosis of the tumor cells. The mechanism of actions such as anti-inflammatory and antioxidant has positive effects on the aspect of inhibiting tumor cells.

In experiments on adipocytes, rats and piglets, procyanidins have been demonstrated to have a hypoglycemic effect. The mechanism of regulating blood sugar level is that procyanidine can inhibit the activity of food decomposing enzyme (such as alpha-glucosidase) and has influence on the absorption of procyanidine in vivo; the procyanidine is helpful for promoting regeneration of islet beta cells, enabling the islet beta cells to be more active, promoting secretion of insulin and effectively reducing blood sugar level of diabetics; procyanidins achieve the effect of regulating blood sugar by influencing intestinal flora.

Procyanidins have positive anti-inflammatory effects, the mechanism of which is to inhibit metabolism and inflammatory mediators, and in addition, procyanidins have a certain positive effect on chronic low-grade inflammation in nutritionally obese rats. These have all been confirmed.

The scale of the beverage industry in China is continuously increasing, and at present, the beverage industry in China is developed from the original carbonated beverage to other beverages such as carbonated beverages, fruit and vegetable beverages, alcoholic beverages, functional beverages and the like in the today. The functional beverage can be classified into vitamin beverage, mineral beverage and other beverage with health promoting effect. For example, the vitamin functional beverage consists of taurine, lysine, inositol and the like, and can supplement various nutritional ingredients required by human bodies. The mineral functional beverage contains various mineral trace elements such as iron and zinc required by human body, and has effects in enhancing immunity and relieving fatigue.

At present, domestic functional beverages mainly take refreshing, energy supplementing, fatigue resisting and the like. The health and natural consciousness of people is continuously increased, and more functional beverages capable of meeting the requirements of people on green, health, aging resistance, immunity and the like are also required to be developed.

Meanwhile, with the rapid development of the wine production scale in China, the byproducts (skin and seeds) generated in the wine brewing process are increased gradually. The grape skin residue has rich procyanidine content, and the development of grape procyanidine health beverage products can enrich the health beverage market based on the comprehensive utilization of the grape skin residue as a byproduct in the wine industry, and simultaneously changes waste into valuable, so that biological resources are fully utilized.

Disclosure of Invention

In order to solve the problems, the invention provides the grape procyanidine health-care beverage and the preparation method thereof, and the grape procyanidine content is added to the maximum extent under the condition of ensuring the sensory quality, so that the health-care effect of the beverage is improved.

In order to achieve the above object, the present invention provides the following technical solutions:

the invention provides a grape procyanidine health-care beverage, which comprises the following components in per 100 mL:

3 to 5g of sucrose, 0.04 to 0.08g of tartaric acid, 0.02 to 0.08g of grape skin residue procyanidine extract, 20 to 40mL of grape juice, 4 to 6g of carbon dioxide, 0.5 to 1mL of sweet osmanthus or vanilla flavor syrup and 10 to 15mg of sorbic acid.

Preferably, when the procyanidins are derived from red grape pomace, the grape procyanidin health beverage further comprises grape juice, each 100mL containing the following components:

3 to 5g of sucrose, 0.04 to 0.08g of tartaric acid, 0.02 to 0.06g of red grape skin residue procyanidine extract, 20 to 40mL of grape juice, 4 to 6g of carbon dioxide, 0.5 to 1mL of sweet osmanthus flavor syrup and 10 to 15mg of sorbic acid.

Preferably, each 100mL contains the following components:

4g of sucrose, 0.06g of tartaric acid, 0.04g of red grape skin residue procyanidine extract, 30mL of grape juice, 6g of carbon dioxide, 1mL of sweet osmanthus flower flavor syrup and 15mg/100mL of sorbic acid.

Preferably, each 100mL contains the following components:

4.126g of sucrose, 0.063g of tartaric acid, 0.038g of red grape skin residue procyanidine extract, 30.185mL of grape juice, 5g of carbon dioxide, 0.7mL of sweet osmanthus flower flavor syrup and 12mg/100mL of sorbic acid.

Preferably, when the procyanidins are derived from white grape skin residue, each 100mL contains the following components:

3 to 5g of sucrose, 0.04 to 0.08g of tartaric acid, 0.06 to 0.08g of white grape procyanidine extract, 4 to 6g of carbon dioxide, 0.5 to 1mL of vanilla flavor syrup and 10 to 15mg/100mL of sorbic acid.

Preferably, each 100mL contains the following components:

4g sucrose, 0.06g tartaric acid, 0.07g procyanidin, 5g carbon dioxide, 0.5mL vanilla flavor syrup and 10mg/100mL sorbic acid.

Preferably, each 100mL contains the following components:

4.121g sucrose, 0.059g tartaric acid and 0.069g procyanidins, 6g carbon dioxide, 1mL vanilla flavor syrup and 12mg/100mL sorbic acid.

The beneficial effects of the invention are as follows:

(1) The optimal technological parameters are obtained through researching the formula of the red grape procyanidine health-care beverage: 4.126g/100mL of sucrose, 0.063g/100mL of tartaric acid, 0.038g/100mL of red grape procyanidine, 30.185mL/100mL of grape juice.

(2) The optimal technological parameters are obtained through researching the formula of the grape procyanidine health-care beverage: 4.121g/100mL of sucrose, 0.059g/100mL of tartaric acid and 0.069g/100mL of white grape procyanidine.

(3) The beverage prepared by the formula has uniform color, palatable sour and sweet taste and coordinated flavor. On the formula, a small amount of osmanthus essence and bubbles are added to enrich the flavor and taste of the beverage.

(4) Under the condition of ensuring the sensory quality, the formula maximally adds the content of the procyanidine in the grape skin residue so as to promote the health-care effect of the beverage.

Drawings

FIG. 1 is a DDPH standard graph of clearance;

FIG. 2 is a single factor test result of a red grape procyanidin health beverage formulation, wherein A represents the effect of sucrose addition on sensory scores; b represents the influence of the addition of tartaric acid on the sensory score, C represents the influence of the addition of procyanidine on the sensory score, and D represents the influence of the addition of grape juice on the sensory score;

FIG. 3 is a single factor test result of a formula of a white grape procyanidin health beverage, wherein A represents the effect of sucrose addition on sensory scores; b represents the influence of the addition of tartaric acid on the sensory score, C represents the influence of the addition of procyanidine on the sensory score;

FIG. 4 is a response curve and contour plot of the effects of cross-action of factors on sensory scores, wherein A, B, C, D, E, F represents the effects of cross-action of factors on sensory scores, tartaric acid and sucrose, procyanidins and sucrose, grape juice and sucrose, procyanidins and tartaric acid, grape juice and procyanidins, respectively;

FIG. 5 is a response curve and contour plot of the effect of each factor cross-action on the sensory score, wherein G, H, I represents the effect of each factor cross-action on the sensory score, tartaric acid and sucrose, procyanidins and tartaric acid, respectively.

Detailed Description

The invention provides a grape procyanidine health-care beverage, which comprises the following components in per 100 mL: 3 to 5g of sucrose, 0.04 to 0.08g of tartaric acid, 0.02 to 0.08g of grape skin residue procyanidine extract, 20 to 40mL of grape juice, 4 to 6g of carbon dioxide, 0.5 to 1mL of sweet osmanthus or vanilla flavor syrup and 10 to 15mg of sorbic acid. In the invention, the solvent of the grape procyanidine health-care beverage is purified water.

In the present invention, when the procyanidins are preferably derived from red grape pomace, the grape procyanidin health beverage further comprises grape juice, each 100mL of the grape procyanidin health beverage comprises the following components: 3 to 5g of sucrose, 0.04 to 0.08g of tartaric acid, 0.02 to 0.06g of red grape skin residue procyanidine extract, 20 to 40mL of grape juice, 4 to 6g of carbon dioxide, 0.5 to 1mL of sweet osmanthus flavor syrup and 10 to 15mg of sorbic acid; more preferably, the following components are contained per 100 mL: 4g of sucrose, 0.06g of tartaric acid, 0.04g of red grape skin residue procyanidine extract, 30mL of grape juice, 6g of carbon dioxide, 1mL of sweet osmanthus flavor syrup and 15mg of sorbic acid; most preferably, the composition contains the following per 100 mL: 4.126g of sucrose, 0.063g of tartaric acid, 0.038g of red grape skin residue procyanidine extract, 30.185mL of grape juice, 5g of carbon dioxide, 0.7mL of sweet osmanthus flower flavor syrup and 12mg of sorbic acid. The grape juice source is not particularly limited, and the grape juice source can be a commercially available product, such as commercially available 100% fruit juice, guangzhou City Hui Yuan commercial Co. In the present invention, the sucrose serves to reduce the bitter taste of procyanidins in a coordinated manner. The tartaric acid has the function of supplementing fresh feeling of the beverage, and the grape juice has the function of increasing fruit flavor and improving sour and sweet mouthfeel.

In the present invention, when the procyanidins are preferably derived from white grape skin residue, each 100mL contains the following components: 3 to 5g of sucrose, 0.04 to 0.08g of tartaric acid, 0.06 to 0.08g of white grape procyanidine extract, 4 to 6g of carbon dioxide, 0.5 to 1mL of vanilla flavor syrup and 10 to 15mg of sorbic acid; more preferably, the following components are contained per 100 mL: 4g sucrose, 0.06g tartaric acid, 0.07g procyanidin, 5g carbon dioxide, 0.5mL vanilla flavor syrup and 10mg sorbic acid; most preferably, the composition contains the following per 100 mL: 4.121g sucrose, 0.059g tartaric acid and 0.069g procyanidins, 6g carbon dioxide, 1mL vanilla flavor syrup and 12mg/100mL sorbic acid. In the present invention, the sucrose serves to reduce the bitter taste of procyanidins in a coordinated manner. The tartaric acid has the function of supplementing fresh feeling of the beverage, and the grape juice has the function of increasing fruit flavor and improving sweet and sour taste.

The invention also provides a preparation method of the grape procyanidine health-care beverage, which comprises the following steps:

(1) Extraction of procyanidins from red and white wine peel residues

Collecting skin residues generated in the process of brewing the wine, wherein 1:10 was washed 3 times with distilled water and then freeze-dried. It was then ground and taken up in 1:40 was extracted with oxygen-separated boiling water in ultra pure water at 100℃for 1.5 hours. Cooling the mixture to room temperature, vacuum filtering, concentrating, and freeze drying to obtain procyanidine extract.

(2) Method for preparing red wine procyanidine health beverage

Red grape skin residue, red grape skin residue procyanidin extraction, functional component addition (red grape procyanidin 0.038g/100 mL), beverage taste formulation (sucrose 4.126g/100mL, tartaric acid 0.063g/100mL, commercially available grape juice 30.185mL/100mL, 100mL drinking water), beverage aroma formulation (commercially available sweet osmanthus flower flavor syrup 1mL/L treatment), filtration, beverage carbonation design (carbon dioxide 0.6g/100 mL), beverage antioxidant formulation (sorbic acid 15mg/100 mL), bottling

(3) Preparation method of white wine procyanidine health-care beverage

White grape skin residue-extraction of white grape skin residue procyanidins-functional ingredient addition (white grape procyanidins 0.069g/100 mL), beverage taste formulation (sucrose 4.121g/100mL, tartaric acid 0.059g/100mL, 100mL drinking water), beverage aroma formulation (treatment of commercial vanilla flavor syrup 0.1mL/100 mL), filtration, beverage carbonation design (carbon dioxide 0.6g/100 mL), beverage antioxidant formulation (potassium sorbate 10mg/100 mL), and bottling.

The present invention will be described in detail with reference to examples for further illustration of the invention, but they should not be construed as limiting the scope of the invention.

Example 1

1 Materials and methods

1.1 Materials and instruments

1.1.1 Test reagents

TABLE 1 Main Experimental reagents

1.1.2 Test instruments

TABLE 2 Main instruments and apparatus

Instrument name	Model number	Manufacturer(s)
			One ten thousandth balance	ME104E	Shanghai Meite Teler Tolyduo instruments Co Ltd
Ultraviolet visible spectrophotometer	TU-1901	Beijing general analysis general instruments Co., ltd
			Freeze dryer	SCIENTZ-18N	Ningbo New Zhi Biotechnology Co., ltd
Electric heating and warm water bath pot	HH-4	Suzhou Will laboratories Inc
			Philips bubble water machine	ADD4852WH	Philips (Philips)
Rotary evaporator	EV351	Libertai Co Ltd
			Constant temperature water bath	HH-4	Suzhou Will laboratories Inc

1.2 Experimental methods

1.2.1 Pretreatment of skin slag

Grape wine peel residue was from Ningxia Helan foot wine village, cabernet Sauvignon (North latitude 37 deg. 5'20 ", east longitude 105 deg. 30' 27"), chardonnay (North latitude 38 deg. 2'30 ", east longitude 105 deg. 54' 44"). Collecting the separated skin and residue during brewing process, freezing the collected skin and residue in a refrigerator at-80deg.C, dissolving the frozen red and white skin and residue in a place without sunlight ventilation room temperature in the refrigerator at-80deg.C, washing with 10 times of purified water for three times to remove impurities such as sugar, acid and alcohol on the skin and residue surface, freeze drying, respectively storing in plastic package bags, and weighing.

1.2.2 Analysis of the content of procyanidin extract from the skin residue

Respectively placing pretreated red grape skin residues into ultrapure water for decoction for 1.5 hours, wherein the material ratio of the skin residues to the ultrapure water is 1:40. cooling the mixture to room temperature, sieving with 400 mesh sieve to remove residue, suction filtering, concentrating by rotary evaporation, and freeze drying to obtain procyanidine extract.

The measurement of total procyanidins was carried out by the Bate-Smith method. The mechanism is that the total procyanidin content is measured by acidic hydrolysis of procyanidins at elevated temperature, resulting in partial conversion of carbocation forming into red anthocyanin. Reagent: distilled water, HCL (12 mol/L, 37%) and pure ethanol. The operation process comprises the following steps: 4mL of sample, 2mL of water and 6mL of HCI (12 mol/L, 37%) were added to each of the two sample tubes. One sample tube was heated in water at 100℃and the other tube was not heated, after 30min, 1mL of ethanol was added to both tubes with the sample and shaken well (experiment was repeated three times). And measuring the absorbance at 550nm by using an ultraviolet-visible spectrophotometer, calculating the difference value, and taking the average value of the difference value as delta A. Concentration (g/L) was obtained by calculation: the procyanidin content is 19.33/50×ΔA.

1.2.3 Measurement of antioxidant Capacity of procyanidine extract from skin residue

The oxidation resistance of procyanidins was measured by DPPH free radical scavenging ability, 4.7mg of DPPH was dissolved in 10mL of methanol solution at room temperature, 2mL of the mixture was taken and dissolved in 20mL of methanol to obtain DPPH reagent, which was used daily and stored in the dark. After experimental preparation, the samples were dissolved in pure methanol solution and seven concentration gradients were set from low to high, in order: 0.15g/L,0.075g/L,0.0375g/L,0.01875g/L,0.009375g/L,0.004688g/L,0.002344g/L. In a 5mL tube, 100. Mu.L of seven concentration gradient sample solution and 2mL of DPPH reagent were preheated at 37℃for 10min, the tube was shaken and left in the dark for 20min, and the measurement was performed three times in parallel at 515 nm. Absorbance values were measured using 1ml of 15% ethanol as a blank. Finally, a Trolox standard curve is drawn by taking the concentration range as an abscissa and the absorbance as an ordinate (R ² is more than or equal to 0.996). DPPH clearance standard curve equation: y= -04.7184x+0.9674, r ² = 0.9991, as shown in fig. 1.

1.2.4 Single factor test of grape procyanidin health beverage formulation

The addition amount of procyanidine, the addition amount of tartaric acid, the addition amount of sucrose and the addition amount of grape juice (grape juice does not need to be added into the white grape procyanidine health-care beverage) are taken as test factors, and a single factor test is carried out by taking the beverage sensory score as an evaluation index, so that the influence of the change of each factor on the beverage sensory evaluation result is discussed. Four professional panelists performed sensory analysis, with sensory scores primarily based on flavor preferences.

(1) Determination of sucrose addition amount

The quality of the beverage under different sucrose concentrations is inspected by fixing the tartaric acid addition amount to 0.05g/100mL, the procyanidine addition amount to 0.05g/100mL and the grape juice addition amount to 20mL/100mL, and the beverage is subjected to sensory evaluation by respectively adding 2g/100mL, 3g/100mL, 4g/100mL and 5g/100mL, so that the remarkable dosage range of the factor is determined.

(2) Determination of the amount of tartaric acid added

The quality of the beverage under different tartaric acid concentrations is examined by fixing the adding amount of sucrose to 4g/100mL, the adding amount of procyanidine to 0.05g/100mL and the adding amount of grape juice to 20mL/100mL, and the beverage is subjected to sensory evaluation by respectively adding 0.02g/100mL, 0.04g/100mL, 0.06g/100mL and 0.08g/100mL tartaric acid, so that the remarkable dosage range of the factor is determined.

(3) Determination of the amount of procyanidins to be added

The quality of the beverage under different procyanidine concentrations was examined by fixing the sucrose addition amount to 4g/100mL, the tartaric acid addition amount to 0.06g/100mL and the grape juice addition amount to 20mL/100 mL. 0.02g/100mL, 0.04g/100mL, 0.06g/100mL and 0.08g/100mL are added to red grape procyanidins respectively; the beverage was subjected to sensory evaluation by adding 0.05g/100mL, 0.06g/100mL, 0.07g/100mL and 0.08g/100mL to white grape procyanidins, respectively, and the significant dosage range of the factor was determined.

(4) Determination of grape juice addition

The quality of the beverage under different grape juice concentrations is examined by fixing the adding amount of sucrose to 4g/100mL, the adding amount of procyanidine to 0.04g/100mL and the adding amount of tartaric acid to 0.06g/100mL, and the beverage is subjected to sensory evaluation by respectively adding 20mL/100mL, 30mL/100mL, 40mL/100mL and 50mL/100mL of grape juice, so that the remarkable dosage range of the factor is determined.

1.2.5 Response surface test design of grape procyanidine health beverage formula

And (3) integrating the result of the single-factor test, and performing response surface test Design on the grape procyanidine health-care beverage by using software Design-Expert 12 based on the test principle of a Box-behnken Design center. The red grape procyanidine health-care beverage is prepared from red grape procyanidine addition (A), tartaric acid addition (B), sucrose addition (C) and grape juice addition (D) as independent variables, and a beverage sensory evaluation score (Y) as a response face value by performing four-factor three-level test design as shown in table 3; the three-factor three-level test design of the white grape procyanidine health-care beverage is shown in table 4, wherein the white grape procyanidine addition amount (A), the tartaric acid addition amount (B), the sucrose addition amount (C) as independent variables and the beverage sensory flavor preference score (Y) as response values.

TABLE 3 response surface method test factors and levels of red grape procyanidine health beverage

TABLE 4 response surface method test factors and levels of white grape procyanidine health beverage

1.2.6 Method for sensory evaluation of grape procyanidine health-care beverage

Sensory descriptive analysis was performed by a panel of panelists (twenty panelists) according to the Quantitative Descriptive Analysis (QDA) method. Wherein the evaluation content of the red grape procyanidine health beverage comprises aspects of color, aroma, taste and tissue state. The optimal formulation ratio of red grape procyanidin health beverage to white grape procyanidin health beverage is selected as shown in table 5.

Table 5 sensory evaluation of grape procyanidin health beverage

2 Analysis of results

2.1 Analysis results of procyanidin extract content of skin residue

50G of Cabernet Sauvignon and Cabernet Sauvignon skin residues are weighed, the mass of the extracts is respectively 6.96g and 13.21g, and the content of procyanidine in the procyanidine extracts in the residues is respectively 21.03mg/g dw and 22.51mg/g dw, and the procyanidine extraction rates are respectively 2.10% and 2.25%, as shown in Table 6.

TABLE 6 analysis of procyanidin extract content of skin residue

2.2 Analysis results of antioxidant Capacity of procyanidine extract from leather residue

DPPH clearance of the skin residue procyanidin extract was calculated by a standard curve, and the clearance ability values of the red Bai Pizha procyanidin extract shown in Table 7 were 0.1810 and 0.1773, respectively.

TABLE 7 determination of DPPH clearance of grape procyanidin extract

	Absorbance value	Antioxidant capacity (mgTrolox/gdm)
			Procyanidine extract of white grape	0.113	3.8064
Red grape procyanidine extract	0.131	3.9910

2.3 Single factor test results of grape procyanidine health beverage formulation

2.3.1 Results of Single factor test of the formula of the red grape procyanidine health beverage

(1) Influence of sucrose addition on the organoleptic quality of beverages

The different sucrose addition amounts have obvious influence on the sensory scores of the beverages, and the sensory scores are highest when the sucrose addition amount is 4g/100mL. When the sucrose is more than 4g/100mL, the sensory score is reduced along with the increase of the sucrose addition amount; when sucrose is less than 4g/100mL, the sensory score decreases as the amount of sucrose added decreases. Thus, sucrose is suitably added in an amount of 4g/100mL.

(2) Influence of the amount of tartaric acid added on the organoleptic quality of the beverage

Different amounts of tartaric acid added have a significant effect on the organoleptic score of the beverage. The sensory score was highest when the amount of tartaric acid added was 0.06g/100mL. When the added amount of tartaric acid is below 0.06g/100mL, the sensory score is reduced with the reduction of the added amount of tartaric acid; when the amount of tartaric acid added is 0.06g/100mL or more, the sensory score decreases as the amount of tartaric acid added increases. Thus, a suitable amount of tartaric acid is 0.06g/100mL.

(3) Influence of procyanidine addition on beverage sensory

Different amounts of procyanidins have a significant impact on the organoleptic score of the beverage. When the addition amount of procyanidine is 0.04g/100mL, the sensory score of the product is the highest. When the addition amount of the procyanidine is below 0.04g/100mL, the sensory score is reduced along with the reduction of the addition amount of the procyanidine; when the amount of procyanidine added is 0.04g/100mL or more, the sensory score decreases as the amount of procyanidine added increases. Thus, a suitable amount of procyanidins to be added is 0.04g/100mL.

(4) Influence of grape juice addition on the organoleptic quality of beverages

Different grape juice addition amounts have obvious influence on the sensory scores of the beverages. The sensory score is highest when the grape juice addition amount is 30mL/100mL, and the sensory score is reduced as the grape juice addition amount is increased when the grape juice addition amount is more than 30mL/100 mL; when the addition amount of grape juice is 30mL/100mL or less, the sensory score decreases as the addition amount of grape juice decreases. Thus, a suitable addition amount of grape juice is 30mL/100mL. In summary, as shown in FIG. 2.

2.3.2 Single factor test results of procyanidine health beverage from white grape

(1) Influence of sucrose addition on the organoleptic quality of beverages

The addition of sucrose in different proportions has obvious influence on the sensory quality of the beverage, and the sensory score is highest when the addition amount of sucrose is 4g/100mL. When the sucrose is more than 4g/100mL, the sensory score is reduced along with the increase of the sucrose addition amount; when sucrose is less than 4g/100mL, the sensory score decreases as the amount of sucrose added decreases. Thus, sucrose is suitably added in an amount of 4g/100mL.

Different amounts of tartaric acid added have a significant effect on the organoleptic scores of the beverage. When the added amount of tartaric acid is 0.06g/100mL, the sensory score of the product is highest. When the added amount of tartaric acid is below 0.06g/100mL, the sensory score is reduced with the reduction of the added amount of tartaric acid; when the amount of tartaric acid added is 0.06g/100mL or more, the sensory score decreases as the amount of tartaric acid added increases. Thus, a suitable amount of tartaric acid is 0.06g/100mL.

(3) Influence of procyanidine addition on beverage sensory

Different amounts of procyanidins added have a significant effect on the organoleptic scores of the beverage. When the addition amount of procyanidine is 0.07g/100mL, the sensory score of the product is highest. When the addition amount of the procyanidine is below 0.07g/100mL, the sensory score is reduced along with the reduction of the addition amount of the procyanidine; when the amount of procyanidine added is 0.07g/100mL or more, the sensory score decreases as the amount of procyanidine added increases. Therefore, the suitable amount of procyanidins to be added is 0.07g/100mL. In summary, as shown in FIG. 3.

2.4 Response surface method test results of grape procyanidine health beverage

The results of the response surface tests using the sucrose addition amount, the tartaric acid addition amount, the procyanidine addition amount, and the grape juice addition amount as independent variables and the sensory scores of the beverages as response values are shown in tables 8 and 9.

Table 8 protocol and results for testing red grape procyanidin health beverage

TABLE 9 test protocol and results for procyanidin health beverage of white grape

And (3) carrying out process data analysis by using Design-Expert 12 software, wherein the red grape procyanidin health-care beverage obtains a multiple regression equation Y＝88.72+0.55A-0.031B-0.45C+0.25D+2.80AB+0.25AC+1.30BC+0.70BD-0.76CD+-5.67A²-4.34B²-3.95C^2-3.62D²; of the sensory score Y and an independent variable A, B, C, D, and the white grape procyanidin health-care beverage obtains a multiple regression equation Y=87.80+1.91A-0.59B-0.66C+2.79AB+0.73AC-0.40 BC-7.28A ²-3.00B²-4.29C² of the sensory score Y and the independent variable A, B, C.

Table 10 regression model analysis of variance of procyanidin health beverage from red grape

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Note that: * Represents extremely significant (P < 0.01); * Representing significance (P < 0.05)

TABLE 11 regression model analysis of variance of procyanidine health beverage from white grape

Variance source	Sum of squares	Degree of freedom	Mean square	F value	P value	Significance of the invention
							Model	441.05	9	49.01	36.92	<0.0001	**
A	29.22	1	29.22	22.02	0.0022	**
							B	2.82	1	2.82	2.13	0.1883
C	3.48	1	3.48	2.63	0.1492
							AB	31.08	1	31.08	23.42	0.0019	**
AC	2.10	1	2.10	1.58	0.2485
							BC	0.66	1	0.66	0.49	0.5047
A²	223.41	1	223.41	168.33	<0.0001	**
							B²	37.88	1	37.88	28.54	0.0011	**
C²	77.37	1	77.37	58.30	0.0001	**
							Residual error	9.29	7	1.33
Missing items	5.35	3	1.78	1.81	0.2851
							Pure error	3.94	4
Total variation	450.34	16

The regression model of the red grape procyanidine health drink is subjected to analysis of variance as shown in table 11, and the model P value is less than 0.01, which indicates that the regression model is very obvious, and the mismatch term P value is more than 0.01, which is not obvious. The determination coefficient R ²＝0.9654,R² adj= 0.9309 in the test shows that the regression model has good fitting effect with the test value, and can be used for theoretical prediction and analysis of the sensory score of the grape procyanidine health-care beverage.

Analysis of variance of the regression model of the procyanidin health beverage of the white grape is shown in Table 12, and the P value of the model is less than 0.01, which indicates that the regression model is very obvious, and the P value of the mismatch term is more than 0.01, which is not obvious. The determination coefficient R ²＝0.9794,R² adj= 0.9528 in the test shows that the regression model has good fitting effect with the test value, and can be used for theoretical prediction and analysis of the sensory score of the grape procyanidine health-care beverage. The influence of interaction among the factors on the response value can be judged through the bending radian of the three-dimensional response surface graph of the factors, and the more the three-dimensional curved surface gradient is bent, the larger the influence on the response value is, and the smaller the influence is on the contrary.

As can be seen from fig. 4, the curve in a shows the greatest degree of bending, which indicates that the interaction between the added amount of tartaric acid and the added amount of sucrose is extremely remarkable, and the curve in B shows the greater degree of bending, which indicates that the interaction between the added amount of procyanidine and the added amount of sucrose is remarkable, and the C, D, E, F curve is gentle, which indicates that the interaction between the added amount of grape juice and the added amount of sucrose is not remarkable, the interaction between the added amount of procyanidine and the added amount of tartaric acid is not remarkable, and the interaction between the added amount of procyanidine and the added amount of tartaric acid is not remarkable. From the contour plot, the shape a in fig. 4 is closer to an ellipse, so the interaction of the tartaric acid addition amount and the sucrose addition amount has the most remarkable effect on the sensory score (P < 0.01).

The sensory score is used as a response index, and the optimal formula of the red grape procyanidine health-care beverage is 4.126g/100mL of sucrose, 0.063g/100mL of tartaric acid, 0.038g/100mL of procyanidine and 30.185mL/100mL of grape juice.

As can be seen from fig. 5, the curve in G has the greatest degree of curvature, which indicates that the interaction between the amount of tartaric acid and the amount of sucrose is extremely remarkable, and the curves in H and I have gentle curves, which indicate that the interaction between the amount of procyanidine and the amount of sucrose is not remarkable, and the interaction between the amount of procyanidine and the amount of tartaric acid is not remarkable. From the contour plot, the G shape in fig. 5 is closer to an ellipse, so that the interaction of the tartaric acid addition amount and the sucrose addition amount has the most remarkable effect on the sensory score (P < 0.01).

The optimal formulation of the white grape procyanidine health-care beverage which is fit by taking the sensory score as a response index is 4.121g/100mL of sucrose, 0.059g/100mL of tartaric acid and 0.069g/100mL of procyanidine.

From the above examples, it can be obtained that the grape skin residue is used as raw material, procyanidins are extracted, and on the basis of single factor test, the prescription of grape procyanidins health beverage is researched and prepared by a response surface test method by using the sensory score as an index, and the research conclusion is as follows:

(1) The optimal technological parameters are obtained through researching the formula of the red grape procyanidine health-care beverage: 4.126g/100mL of sucrose, 0.063g/100mL of tartaric acid, 0.038g/100mL of red grape procyanidine, 30.185mL/100mL of grape juice, 0.6g/100mL of carbon dioxide, 0.1mL/100mL of sweet osmanthus flavor syrup, and 15mg/100mL of sorbic acid.

(2) The optimal technological parameters are obtained through researching the formula of the grape procyanidine health-care beverage: 4.121g/100mL of sucrose, 0.059g/100mL of tartaric acid, 0.069g/100mL of white grape procyanidine, 0.6g/100mL of carbon dioxide, 0.1mL/100mL of vanilla flavor syrup and 10mg/100mL of sorbic acid.

(3) The beverage prepared by the formula has uniform color, palatable sour and sweet taste and coordinated flavor. On the formula, flavor syrup, carbon dioxide and sorbic acid are added to enrich the flavor and mouthfeel of the beverage.

Although the foregoing embodiments have been described in some, but not all, embodiments of the invention, it should be understood that other embodiments may be devised in accordance with the present embodiments without departing from the spirit and scope of the invention.

Claims

1. The grape procyanidine health-care beverage is characterized by comprising the following components in per 100 mL:

2. The grape procyanidin health beverage of claim 1, wherein when the procyanidins are derived from red grape pomace, the grape procyanidin health beverage further comprises grape juice, each 100mL containing the following components:

3. The grape procyanidin health beverage of claim 2, comprising the following components per 100 mL:

4g of sucrose, 0.06g of tartaric acid, 0.04g of red grape skin dreg procyanidine extract, 30mL of grape juice, 6g of carbon dioxide, 1mL of sweet osmanthus flower flavor syrup and 15mg of sorbic acid.

4. The grape procyanidin health beverage of claim 2, comprising the following components per 100 mL:

4.126g of sucrose, 0.063g of tartaric acid, 0.038g of red grape skin residue procyanidine extract, 30.185mL of grape juice, 5g of carbon dioxide, 0.7mL of sweet osmanthus flower flavor syrup and 12mg of sorbic acid.

5. The grape procyanidin health beverage of claim 1, wherein when the procyanidins are derived from white grape pomace, each 100mL contains the following components:

3 to 5g of sucrose, 0.04 to 0.08g of tartaric acid, 0.06 to 0.08g of white grape procyanidine extract, 4 to 6g of carbon dioxide, 0.5 to 1mL of vanilla flavor syrup and 10 to 15mg of sorbic acid.

6. The grape procyanidin health beverage of claim 5, wherein each 100mL contains the following components:

4g sucrose, 0.06g tartaric acid, 0.07g procyanidin, 5g carbon dioxide, 0.5mL vanilla flavor syrup and 10mg sorbic acid.

7. The grape procyanidin health beverage of claim 5, wherein each 100mL contains the following components: