WO2019127222A1 - 一种有益心血管系统健康的果酒制品及制备方法 - Google Patents

一种有益心血管系统健康的果酒制品及制备方法 Download PDF

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WO2019127222A1
WO2019127222A1 PCT/CN2017/119416 CN2017119416W WO2019127222A1 WO 2019127222 A1 WO2019127222 A1 WO 2019127222A1 CN 2017119416 W CN2017119416 W CN 2017119416W WO 2019127222 A1 WO2019127222 A1 WO 2019127222A1
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wine
product
fruit wine
content
cardiovascular system
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PCT/CN2017/119416
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French (fr)
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张连富
李硕
余佳浩
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江南大学
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Priority to PCT/CN2017/119416 priority Critical patent/WO2019127222A1/zh
Priority to CN201780004170.9A priority patent/CN108699497B/zh
Priority to US16/259,945 priority patent/US11091728B2/en
Publication of WO2019127222A1 publication Critical patent/WO2019127222A1/zh

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/14—Preparation of wine or sparkling wine with low alcohol content
    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L2/52—Adding ingredients
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G2200/00—Special features
    • C12G2200/21—Wine additives, e.g. flavouring or colouring agents

Definitions

  • the invention relates to a fruit wine product and a preparation method thereof, which are beneficial to the health of the cardiovascular system, and belongs to the technical field of traditional food functionalization.
  • Fruit wine is based on the sugar of the fruit itself. It is fermented by yeast to become alcohol.
  • the alcohol content is generally 5 ⁇ 24g/100mL.
  • the raw materials used include grape, blueberry, wild cherry, bayberry, medlar and so on. Since the wine contains ingredients such as anthocyanins, resveratrol and flavonoids derived from the fruit itself, it is generally considered that the wine has physiological functions such as softening blood vessels. However, in fact, due to the limited content of the above ingredients in fruit wine, relying solely on these components does not exert its beneficial cardiovascular health effects.
  • amadori compounds can inhibit the formation of angiotensin II with a proliferative activity and promote the formation of NO by chelation of copper ions and inhibition of angiotensin-transferase (ACE) hydrolysis of angiotensin I.
  • ACE angiotensin-transferase
  • the object of the present invention is to provide a fruit wine product and a preparation method thereof which are beneficial to the health of the cardiovascular system, by adding a specific fruit and vegetable hot processed product to a suitable fruit wine, and comprehensively considering the alcohol content in the fruit wine and the content of the amado compound in the hot processed product of the fruit and vegetable. And the interaction relationship between dissolution efficiency, total flavonoids content of fruits and vegetables, and anthocyanin content, in order to enhance the beneficial cardiovascular health effects without affecting the taste and flavor of fruit wine, stable storage, and bright color.
  • the invention uses a wine with an alcohol content of 12-15 g/100 mL as a base material, and directly extracts black garlic and roasted onion by using the base wine to dissolve the amadori compound, and then with tomato clear juice powder and/or concentrated onion juice. Mix and obtain the liquor concentrate, and finally mix it with the lower alcohol concentration of the wine, so that the final product contains 5-15g/100mL of alcohol, 20-100mg/100mL of amadori compound, and contains 30-50mg/100mL. Total flavonoids and / or 100 ⁇ 250mg / 100mL of proanthocyanidins.
  • the base wine includes, but not limited to, wine, blueberry wine, wild cherry wine, bayberry wine, alcohol, or a mixture of different fruit wines, and the alcohol concentration must be 12-15 g/100 mL. It is preferred to include 30 to 50 mg/100 mL of total flavonoids and/or 100 to 250 mg/100 mL of anthocyanins in wine, blueberry wine, wild cherry berry wine, bayberry wine, sorghum wine or a mixture thereof.
  • the black garlic refers to a garlic product obtained by naturally reacting fresh garlic at a temperature of 45 to 90 ° C and a relative humidity of 50 to 95% for 30 to 90 days to obtain an amado compound having a content of 10 g/kg or more.
  • the roasted onion refers to a dried onion which is fresh onion at 180 to 300 ° C for 10 to 30 minutes, and the content of the amadori compound in the product is 8 g/kg or more.
  • the concentrated onion juice refers to an onion concentrate having a total flavonoid content of 1.5 g/kg or more and an amadori compound content of 10 g/kg or more.
  • the tomato clear juice powder refers to a tomato clear juice powder in which the content of the amadori compound obtained by crushing, pectin enzymatic hydrolysis, filtration, moderate heat treatment (concentration), and drying is 10 g/kg or more.
  • the wine with the alcohol concentration of 12-15 g/100 mL is selected as the base material, and the black garlic is added in a ratio of 5-10 g/100 mL, and the roasted onion is added in a ratio of 3-10 g/100 mL.
  • tissue mincer is treated for 3 minutes, it is placed in an environment of 4 to 10 ° C for 5 to 8 hours, filtered and slag is removed, and then tomato juice powder and/or 1 to 5 mL/100 mL are added in a ratio of 1 to 5 g/100 mL.
  • the ratio of the onion concentrate is added to obtain the liquor concentrate, and finally adjusted with the alcohol content of the appropriate alcohol content to make the content of the Amadori compound in the product (Fru-Arg, Fru-His, Fru-Glu, Fru-Ala, Fru-
  • the sum of the eight components of Phe, Fru-Leu, Fru-Met and FruVal is 20 to 100 mg/100 mL, and contains 30 to 50 mg/100 mL of total flavonoids and/or 100 to 250 mg/100 mL of proanthocyanidins.
  • Raw material processing The roasted onion is first pulverized and then further pulverized to 40-60 mesh granules, and the black garlic is used after preliminary pulverization;
  • the invention selects the wine wine with the alcohol content of 12-15 g/100 mL as the base material, and extracts the black mash and the roasted onion by using the wine with higher alcohol content to fully extract the amadori compound, and then sequentially adds the tomato clear juice powder, Concentrate the onion juice to obtain the wine liquor concentrate. Finally, adjust the concentration of amadori compound, anthocyanin and total flavonoids in the product with the alcohol concentration of the appropriate alcohol concentration.
  • the high alcohol concentration wine can fully extract the black garlic and the roasted onion.
  • Doray compound avoid the repeated operation of adding alcohol aqueous solution, reduce the risk of bad odor of the wine liquor concentrate; then add tomato clear juice powder and concentrated onion juice to the wine liquor concentrate to ensure the product of the Amadori compound The concentration, but not because of the high concentration of black garlic and roasted onions, the color of the wine is black.
  • the fruit wine product provided by the invention is prepared by ordinary physical processing of common food grade raw materials, and is a common food, and avoids the defect that the product cannot be used as a common food when the aqueous solution of the aqueous solution is extracted to obtain the amado compound and is added to the wine;
  • Alcohol has a synergistic effect with amadori compounds, flavonoids and/or proanthocyanidins, so that the product contains 5-15 g/100 mL of alcohol, 20-100 mg/100 mL of amadori compound, and contains 30 ⁇ 50mg/100mL of total flavonoids and / or 100 ⁇ 250mg / 100mL of proanthocyanidins, the above active ingredients have a synergistic effect, can more effectively reduce the blood viscosity of the consumer, to achieve beneficial cardiovascular health effects.
  • Figure 1 Mass spectra of Fru-Va, Fru-Leu, Fru-Phe, Fru-Ala, Fru-Glu, Fru-His, Fru-Arg, Fru-Met and internal standard (caffeine)
  • Figure 2 Liquid phase diagram of the detection of amadori compounds in the sample of Example 1.
  • Sample processing Weigh a proper amount of the fruit wine product sample of the beneficial cardiovascular system according to the present invention, grind and pulverize, add 1:10 to anhydrous methanol, extract at room temperature for about 4 hours, filter, separate the filtrate, and rotate by evaporation at 60 ° C. After removing the methanol, ultrapure water is added to prepare a solution of a suitable concentration for detection.
  • Determination of Amadori Compound Content Determination by UHP-Q-TOF-MS with the main components of Amadori, Fru-Arg, Fru -Ala, Fru-Phe, Fru-Leu, Fru-Met and FruVal as indicators;
  • phase A acetonitrile
  • phase B 0.1% formic acid water
  • flow rate 0.3 mL/min
  • column temperature 45 ° C
  • gradient elution procedure initial conditions for phase B 100%, phase B from 1 min to 5 min 100% becomes 90%, B phase changes from 90% to 50% within 5min to 6min, B phase changes from 50% to 100% within 6min to 7min, and B phase maintains 100% running time 10min after 7min
  • the content of total flavonoids was determined by NaNO 2 -Al(NO 3 ) 3 colorimetry, 510 nm colorimetric method, and rutin as standard.
  • Determination of anthocyanin content Determination of anthocyanins in plant-derived foods by the Ministry of Agriculture of the People's Republic of China No. 2166 NY/T2640-2014, high performance liquid chromatography.
  • Double blind sampling Measure 50mL of the sample to be evaluated, place it in a 100mL white beaker, gently rotate the beaker, observe the color of the incandescent lamp and check whether the wine is clear and transparent; hold the beaker cup at the right and gently move the air to the evaluator in the left hand.
  • the body aroma (odor) is evaluated; 2-3 mL of the sample is gently rubbed, swirled in the mouth for 10-30 seconds, and the taste is evaluated and evaluated. Then, the color, clarity, smell, and taste are scored separately, and the score is filled out. table.
  • the total score of each of the four items is 20 points, and 16 points or more is qualified.
  • the content of the amadori compound reaches 60mg/100mL, and contains 50mg/100mL of total flavonoids and/or 100mg/100mL of proanthocyanidins, and the adjusted alcohol content is 12.5g/100mL. After fine filtration and filling, the product is finished. After storage for 24 months, the retention rate of amadori compound, total flavonoids and anthocyanins in the product is over 90%.
  • the finished product was stored at room temperature for 24 months, and the retention rate of amadori compound, total flavonoids and anthocyanins in the product was over 90%.
  • the concentrated juice is adjusted to have a content of 25 mg/100 mL of amadori compound, and contains 38 mg/100 mL of total flavonoids 22 mg/100 mL of proanthocyanidins, and the adjusted alcohol content is 9.5 g/100 mL, which is finished after fine filtration and filling.
  • the finished product was stored at room temperature for 24 months, and the retention rate of amadori compound, total flavonoids and anthocyanins in the product was over 90%.
  • Comparative Example 1 used the low-concentration fruit wine multiple leaching to adversely affect the quality of the product.
  • the filter residue was treated by a tissue masher at 1000 rpm for 3 minutes, left to stand in an environment of 4 ° C for 8 hours, filtered, and the two filtrates were combined, and then 50 g of tomato juice powder and 50 g of onion were added to the supernatant.
  • the juice obtains a fruit liquor concentrate, wherein the content of the amadori compound is 15 mg/100 mL, and contains 30 mg/100 mL of total flavonoids 220 mg/100 mL of proanthocyanidin. It can be seen that the high-concentration wine leaching method provided by the present invention is not used, and the low-concentration fruit wine is repeatedly leached, and the content of the obtained end product of the Amadori compound cannot meet the requirements.
  • Example 1 As in Example 1, if 1000 mL of dry red wine is used as the base material (alcohol content is 13.5 g/100 mL, anthocyanin content is 112 mg/100 mL), 50 g of black garlic cut into 3 mm flakes and smashed to 60-mesh roasted onion are added.
  • the concentration of fruit wine is adjusted, the sensory index is 8 points (color 1 point, clarity 4 points, odor 2 points, taste 1 point), color, smell, taste and other qualities can not meet the needs of consumers.

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Abstract

一种有益心血管系统健康的果酒制品及其制备方法，所述方法以酒精含量达到12-15g/100mL的果酒为基料，浸取黑大蒜、烤洋葱，再与番茄清汁粉和/或浓缩洋葱汁依次混合，最后用果酒原酒调配、精滤和罐装即可，使产品中含有5～15g/100mL的酒精、20～100mg/100mL的阿玛多瑞化合物，同时含有30～50mg/100mL的总黄酮和/或100～250mg/100mL的原花青素。

Description

一种有益心血管系统健康的果酒制品及制备方法 技术领域
本发明涉及一种有益心血管系统健康的果酒制品及制备方法，属于传统食品功能化技术领域。
背景技术
果酒是以水果本身糖分为基础，经酵母菌发酵而成为酒精的酒，其酒精含量一般在5～24g/100mL，所用原料包括葡萄、蓝莓、野樱莓、杨梅、枸杞等。由于果酒中含有来源于水果本身的花青素、白藜芦醇及黄酮等成分，一般认为果酒具有软化血管等生理功能。但事实上，由于果酒中上述成分含量有限，单一依靠这些组分并不能很好地发挥其有益心血管健康作用。
同时，含有较高浓度的还原糖及氨基酸类物质的水果、蔬菜如番茄、大蒜、洋葱等在热加工过程中，在适宜条件下，体系内可以形成阿玛多瑞化合物。现有研究表明，阿玛多瑞化合物可以通过螯合铜离子、抑制血管紧张素转移酶(ACE)水解血管紧张素Ⅰ形成具有升压活性的血管紧张素Ⅱ、促进NO形成等方式，降低受试者血液粘度及血压，进而达致有益心血管健康的作用效果。
发明内容
本发明的目的是提供有益心血管系统健康的果酒制品及制备方法，通过在适宜的果酒中添加特定果蔬热加工产品，并综合考虑果酒中酒精含量与果蔬热加工产品中阿玛多瑞化合物含量及溶出效率、果蔬来源总黄酮含量、花青素含量间的相互作用关系，以达到在不影响果酒口感和风味、贮藏稳定、色泽鲜艳的前提下，强化其有益心血管健康作用的效果。
本发明以酒精含量达到12～15g/100mL的果酒为基料，利用该基料果酒直接浸取黑大蒜、烤洋葱以溶出阿玛多瑞化合物，再与番茄清汁粉和/或浓缩洋葱汁依次混合，获得果酒浓液，最后用较低酒精浓度的果酒原酒调配，使最终产品中含有5～15g/100mL的酒精、20～100mg/100mL的阿玛多瑞化合物，同时含有30～50mg/100mL的总黄酮和/或100～250mg/100mL的原花青素。
所述基料果酒包括但不限于葡萄酒、蓝莓酒、野樱莓酒、杨梅酒、枸杞酒，也可以是不同果酒的混合物，其酒精浓度须达到12～15g/100mL。优选含有30～50mg/100mL总黄酮和/或100～250mg/100mL花青素的葡萄酒、蓝莓酒、野樱莓酒、杨梅酒、枸杞酒或其混合物。
所述黑大蒜，是指新鲜大蒜在45～90℃、相对湿度为50～95％的环境中自然反应30～90 日获得的阿玛多瑞化合物含量达到10g/kg以上大蒜制品。
所述烤洋葱，是指新鲜洋葱经180～300℃、烤制10～30min、产品中阿玛多瑞化合物含量达到8g/kg以上的干制洋葱。
所述浓缩洋葱汁，是指总黄酮含量在1.5g/kg以上、阿玛多瑞化合物含量10g/kg以上的洋葱浓缩汁。
所述番茄清汁粉，是指番茄经破碎、果胶酶解、过滤、适度热处理(浓缩)、干燥以后获得的阿玛多瑞化合物含量达到10g/kg以上的番茄清汁粉。
在本发明的一种实施方式中，选取酒精浓度在12～15g/100mL的果酒为基料，按5～10g/100mL的比例加入黑大蒜、按3～10g/100mL的比例加入烤洋葱，经组织捣碎机处理3分钟后，置于4～10℃环境中静置5～8小时，过滤除渣，再依次按1～5g/100mL的比例加入番茄清汁粉和/或1～5mL/100mL的比例加入洋葱浓缩汁获得果酒浓液，最后以合适酒精含量的果酒进行调整，使产品中阿玛多瑞化合物含量(以Fru-Arg、Fru-His、Fru-Glu、Fru-Ala、Fru-Phe、Fru-Leu、Fru-Met及FruVal八种组分之和表示)达到20～100mg/100mL，同时含有30～50mg/100mL的总黄酮和/或100～250mg/100mL的原花青素。
具体操作如下：
1)原料筛选
2)原料处理：烤洋葱先经初步粉碎后，进一步粉碎至40～60目颗粒，黑大蒜经初步粉碎后备用；
3)制备：取酒精含量为12～15g/100mL、花青素含量在100～250mg/100mL的基料果酒，按5～10g/100mL的比例加入经粉碎的黑大蒜、按3～10g/100mL的比例加入烤洋葱粉，经1000转/分钟组织捣碎机处理3分钟后，置于4～10℃环境中静置5～8小时，充分浸出黑大蒜、烤洋葱中的阿玛多瑞化合物后，过滤除渣，再按1～5g/100mL的比例加入番茄清汁粉和/或1～5mL/100mL的比例加入洋葱浓缩汁获得果酒浓液，最后以合适酒精浓度的果酒调整使产品中阿玛多瑞化合物含量达到20～100mg/100mL，同时含有30～50mg/100mL的总黄酮和/或100～250mg/100mL的原花青素。
4)产品后续处理：添加完毕后，调节果酒的酒精度在5～15g/100mL，再经精滤去除不溶性成分后灌装即可。
本发明的有益效果
本发明选取酒精含量为12～15g/100mL的果酒为基料，利用较高浓度酒精含量的果酒浸取黑大蒜、烤洋葱来充分提取其中的阿玛多瑞化合物，再依次加入番茄清汁粉、浓缩洋葱汁 获得果酒浓液，最后用合适酒精浓度的果酒来调整产品中阿玛多瑞化合物、花青素及总黄酮浓度，利用较高酒精浓度果酒可充分提取黑大蒜、烤洋葱中阿玛多瑞化合物、避免酒精水溶液提取后再添加的重复操作，降低果酒浓液产生不良气味的风险；之后依次往果酒浓液中加入番茄清汁粉、浓缩洋葱汁，可以保证产品中阿玛多瑞化合物的浓度，但又不至于因为添加黑大蒜、烤洋葱浓度过高而造成果酒色泽发黑。
本发明提供的果酒制品为普通食品级原料经常规物理加工而制成，属普通食品，避免酒精水溶液提取获得阿玛多瑞化合物再添加到葡萄酒中时产品不能作为普通食品消费的缺陷；同时利用酒精与阿玛多瑞化合物、黄酮化合物和/或原花青素有协同增效作用的特性，使产品中含有5～15g/100mL的酒精、20～100mg/100mL的阿玛多瑞化合物，同时含有30～50mg/100mL的总黄酮和/或100～250mg/100mL的原花青素，上述活性成分具有协同增效作用，可更加有效地降低食用者的血液粘度，达到有益心血管健康的作用效果。
附图说明
图1：Fru-Va，Fru-Leu，Fru-Phe，Fru-Ala，Fru-Glu，Fru-His，Fru-Arg，Fru-Met及内标(咖啡因)的质谱图
图2：实施例1样品中阿玛多瑞化合物检测的液相图
具体实施方式
样品中阿玛多瑞化合物、总黄酮、花青素含量的测定：
样品处理：称取适量本发明所述的有益心血管系统健康的果酒制品样品，研磨粉碎，按1:10加入无水甲醇室温下提取约4h后过滤，分离得到滤液，经60℃下旋转蒸发除去甲醇后，加入超纯水配成适当浓度的溶液供检测。
阿玛多瑞化合物含量测定：采用超高压液相色谱-质谱法测定(UPLC-Q-TOF-MS)，以主要阿玛多瑞化合物组分Fru-Arg、Fru-His、Fru-Glu、Fru-Ala、Fru-Phe、Fru-Leu、Fru-Met及FruVal之和作为指标；
仪器：UPLC-Q-TOF-MS超高效液相色谱-四级杆-飞行时间串联质谱仪(美国Waters公司)；色谱柱：CORTECS C18+(2.7μm，2.1×150mm)；
液相条件：A相：乙腈；B相：0.1％甲酸水；流速：0.3mL/min；柱温：45℃；梯度洗脱程序：初始条件为B相100％，1min到5min内B相由100％变为90％，5min到6min内B相由90％变为50％，6min到7min内B相由50％变为100％，7min之后B相保持100％运行时间10min
总黄酮含量测定：采用NaNO 2-Al(NO 3) 3显色、510nm比色法测定，以芦丁为标准品。
花青素含量测定：采用中华人民共和国农业部公告第2166号NY/T2640-2014植物源性食品中花青素的测定，高效液相色谱法。
感官评定的方法：
双盲取样。量取50mL待评样品，置于100mL白色烧杯中，轻轻旋转烧杯，对照白炽灯观察其色泽并查看酒体是否澄清透明；右手持烧杯杯口位置左手轻轻向评价者方向煽动空气，感受酒体香气(气味)并进行评价；轻啜样品2-3mL，在口腔内回旋10-30秒，感受并评价就的滋味，然后按色泽、澄清度、气味、滋味四项分别打分，填写打分表。每个产品四项合计总分20分，达到16分及以上为合格。
表1 产品评价标准
Figure PCTCN2017119416-appb-000001
实施例1
取1000mL干红葡萄酒为基料(酒精含量为13.5g/100mL，花青素含量为112mg/100mL)，加入50g切成3mm薄片的黑大蒜及粉碎至60目的烤洋葱粉100g，经1000转/分钟组织捣碎机处理3分钟后，置于4℃环境中静置8小时，过滤除渣，清液中加入30g番茄清汁粉，获得果酒浓液，再以酒精度小于10g/100mL的葡萄酒调整其中阿玛多瑞化合物含量达到60mg/100mL，同时含有50mg/100mL的总黄酮和/或100mg/100mL的原花青素，调整酒精含量为12.5g/100mL，经精滤、灌装后即为成品，室温下贮藏24个月，产品中阿玛多瑞化合物、总黄酮、花青素的保有率在90％以上。
感官评定的结果：颜色5分，澄清度4分，气味3分，滋味5分，总分17分。
实施例2
取1000mL野樱莓酒为基料(酒精含量为11.5g/100mL，花青素含量为249mg/100mL)，加入100g切成3mm薄片的黑大蒜，经1000转/分钟组织捣碎机处理3分钟后，置于4℃环境中静置8小时，过滤除渣，然后在清液中加入50g番茄清汁粉、50g洋葱浓缩汁调整其中阿玛多瑞化合物含量达到80mg/100mL，同时含有30mg/100mL的总黄酮220mg/100mL的原花 青素，调整酒精含量为6.5g/100mL，经精滤、灌装后即为成品。
感官评定的结果：颜色4分，澄清度5分，气味4分，滋味4分，总分16分。
成品于室温下贮藏24个月，产品中阿玛多瑞化合物、总黄酮、花青素的保有率在90％以上。
实施例3
取干白葡萄酒、蓝莓酒按3:1比例混合获得的果酒1000mL为基料(酒精含量为10.5g/100mL，花青素含量为25mg/100mL)，加入60g切成3mm薄片的黑大蒜及粉碎至60目的烤洋葱粉30g，经1000转/分钟组织捣碎机处理3分钟后，置于8℃环境中静置4小时，过滤除渣，然后在清液中加入10g番茄清汁粉、10g洋葱浓缩汁调整其中阿玛多瑞化合物含量达到25mg/100mL，同时含有38mg/100mL的总黄酮22mg/100mL的原花青素，调整酒精含量为9.5g/100mL，经精滤、灌装后即为成品。
感官评定的结果：颜色5分，澄清度5分，气味4分，滋味5分，总分19分。
成品于室温下贮藏24个月，产品中阿玛多瑞化合物、总黄酮、花青素的保有率在90％以上。
对照例1采用低浓果酒多次浸取对产品品质的不良影响。
取1000mL葡萄酒为基料(酒精含量为8.5g/100mL，花青素含量为200mg/100mL)，加入100g切成3mm薄片的黑大蒜及粉碎至60目的烤洋葱粉100g，经1000转/分钟组织捣碎机处理3分钟后，置于4℃环境中静置8小时，过滤除渣；再取500mL葡萄酒为基料(酒精含量为8.5g/100mL，花青素含量为200mg/100mL)，加入前述滤渣，经1000转/分钟组织捣碎机处理3分钟后，置于4℃环境中静置8小时，过滤，将两次滤液合并，然后在清液中加入50g番茄清汁粉、50g洋葱浓缩汁获得果酒浓液，其中阿玛多瑞化合物含量为15mg/100mL，同时含有30mg/100mL的总黄酮220mg/100mL的原花青素。可见，不采用本发明提供的高浓果酒浸提的方法，而以低浓果酒多次浸提，所得终产品的阿玛多瑞化合物含量无法达到要求。
对照例2浸取用酒精水溶液中酒精含量对产品品质的影响
用50％酒精水溶液100mL，加入100g切成3mm薄片的黑大蒜，经1000转/分钟组织捣碎机处理3分钟后，置于4℃环境中静置8小时，过滤，获得滤液，经真空浓缩后，得到黑蒜提取浸膏，以取1000mL葡萄酒溶解后，再加入50g番茄清汁粉、50g洋葱浓缩汁获得果酒产品，其中阿玛多瑞化合物含量为48mg/100mL，同时含有30mg/100mL的总黄酮220mg/100mL的原花青素。但，采用高浓度酒精水溶液浸提时，在提取出阿玛多瑞化合物的同时，色素成分的浸出也很充分，使得果酒产品的色泽偏黑，影响产品的外观(颜色)，产品 感官评分11分(颜色1分，澄清度4分，气味3分，滋味3分)，不易被消费者接受。
对照例3调味用低浓果酒的酒精含量对产品品质的影响
如实施例1中，如果取1000mL干红葡萄酒为基料(酒精含量为13.5g/100mL，花青素含量为112mg/100mL)，加入50g切成3mm薄片的黑大蒜及粉碎至60目的烤洋葱粉100g，经1000转/分钟组织捣碎机处理3分钟后，置于4℃环境中静置8小时，过滤除渣，清液中加入30g番茄清汁粉，获得果酒浓液，最后不用低酒精浓度果酒调配，则其感官指标为8分(颜色1分，澄清度4分，气味2分，滋味1分)，色泽、气味、滋味等品质不能满足消费者的需求。
附：产品抑制血管紧张素转化酶(ACE)活性试验结果
仪器：Mindary全自动生化分析仪(BS-120型)
方法：将普通干红葡萄酒(酒精度13.5％)、市售洋葱葡萄酒及实施例1制的产品与血管紧张素转化酶试剂盒(连续监测法，南京建成生物工程研究所，产品序号E007)混合(1:8)，37℃孵育180秒后，以空白校零，选用速率法在主波长340nm，副波长450nm条件下连续监测300秒吸光度变化。检测结果如表2所示。
表2 不同酮糖胺组分对血管紧张素转化酶(ACE)的浓度-抑制率关系
Figure PCTCN2017119416-appb-000002
虽然本发明已以较佳实施例公开如上，但其并非用以限定本发明，任何熟悉此技术的人，在不脱离本发明的精神和范围内，都可做各种的改动与修饰，因此本发明的保护范围应该以权利要求书所界定的为准。

Claims (10)

  1. 一种制备有益心血管系统健康的果酒制品的方法，其特征在于，以酒精含量达到12～15g/100mL的果酒为基料，利用该基料果酒直接浸取黑大蒜、烤洋葱以溶出阿玛多瑞化合物，再与番茄清汁粉和/或浓缩洋葱汁依次混合，获得果酒浓液，最后用较低酒精浓度的果酒原酒调配，使最终产品中含有5～15g/100mL的酒精、20～100mg/100mL的阿玛多瑞化合物，同时含有30～50mg/100mL的总黄酮和/或100～250mg/100mL的原花青素。
  2. 根据权利要求1所述的一种制备有益心血管系统健康的果酒制品的方法，其特征在于，所述基料果酒包括但不限于葡萄酒、蓝莓酒、野樱莓酒、杨梅酒、枸杞酒中的一种或多种的混合物，其酒精浓度达到12～15g/100mL。
  3. 根据权利要求2所述的一种制备有益心血管系统健康的果酒制品的方法，其特征在于，所述基料果酒含有30～50mg/100mL总黄酮和/或100～250mg/100mL花青素。
  4. 根据权利要求1所述的一种制备有益心血管系统健康的果酒制品的方法，其特征在于，所述黑大蒜，是指新鲜大蒜在45～90℃、相对湿度为50～95％的环境中自然反应30～90日获得的阿玛多瑞化合物含量达到10g/kg以上大蒜制品。
  5. 根据权利要求1～4任一所述的一种制备有益心血管系统健康的果酒制品的方法，其特征在于，所述烤洋葱，是指新鲜洋葱经180～300℃、烤制10～30min、产品中阿玛多瑞化合物含量达到8g/kg以上的干制洋葱。
  6. 根据权利要求1～4任一所述的一种制备有益心血管系统健康的果酒制品的方法，其特征在于，所述浓缩洋葱汁，是指总黄酮含量在1.5g/kg以上、阿玛多瑞化合物含量10g/kg以上的洋葱浓缩汁。
  7. 根据权利要求1～4任一所述的一种制备有益心血管系统健康的果酒制品的方法，其特征在于，所述番茄清汁粉，是指番茄经破碎、果胶酶解、过滤、适度热处理(浓缩)、干燥以后获得的阿玛多瑞化合物含量达到10g/kg以上的番茄清汁粉。
  8. 根据权利要求1～7任一所述的一种制备有益心血管系统健康的果酒制品的方法，其特征在于，选取酒精浓度在12～15g/100mL的果酒为基料，按5～10g/100mL的比例加入黑大蒜、按3～10g/100mL的比例加入烤洋葱，经组织捣碎机处理3分钟后，置于4～10℃环境中静置5～8小时，过滤除渣，再依次按1～5g/100mL的比例加入番茄清汁粉和/或1～5mL/100mL的比例加入洋葱浓缩汁获得果酒浓液，最后以合适酒精含量的果酒进行调整，使产品中阿玛多瑞化合物含量达到20～100mg/100mL，同时含有30～50mg/100mL的总黄酮和/或100～250mg/100mL的原花青素。
  9. 根据权利要求1所述的一种制备有益心血管系统健康的果酒制品的方法，其特征在于，调配后，再经精滤去除不溶性成分后灌装即可。
  10. 根据权利要求1～9任一所述的方法制备得到的有益心血管系统健康的果酒制品。
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