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Method for preparing grape seed proanthocyanidins health beverage

A technology for proanthocyanidins and health-care beverages is applied in the field of preparation of grape seed proanthocyanidins health-care beverages, which can solve problems such as cost increase, influence on beverage safety, influence on taste, etc., and achieve the effects of reducing raw material cost, improving comprehensive utilization rate, and improving recovery rate.

Active Publication Date: 2010-10-06
浙江个个健茶竹科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the bitter taste of the grape seeds itself and the fermentation taste produced during the fermentation of wine will affect the taste
One method is to use solvent method or macroporous resin adsorption method to produce relatively pure proanthocyanidins first, and then add them to the beverage system. On the one hand, this method will greatly increase the cost, and on the other hand, the solvent or resin debris Residues will have a certain impact on the safety of beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1. Pretreatment of raw materials: collect and dry grape seeds from the winery for later use;

[0018] 2. Boiling extraction: Take 300Kg of pretreated grape seeds and put them into a multifunctional extraction tank, add 2500Kg of water, heat to 98°C for 1 hour, remove the residue, and use the solution for later use;

[0019] 3. Precision filtration: filter the above solution on a diatomaceous earth filter to remove solid impurities to obtain a clarified filtrate of 2300Kg for use;

[0020] 4. The above-mentioned feed liquid is processed through a tubular ultrafiltration membrane with a molecular cut-off of 80,000 to remove macromolecular impurities and obtain 2000 g of permeate for use;

[0021] 5. The above permeated liquid is treated with a roll-type ultrafiltration membrane with a molecular cut-off of 3000, and the permeated liquid is discarded to remove the bitterness and astringency of the grape seed itself and the residual taste of fermentation to obtain a 300Kg in...

Embodiment 2

[0025] 1. Pretreatment of raw materials: collect and dry grape seeds from the winery for later use;

[0026] 2. Boiling extraction: Take 300Kg of pretreated grape seeds, put them into a multifunctional extraction tank, add 3000Kg of water, heat to 80°C for 1.5 hours, remove the residue, and use the solution for later use;

[0027] 3. Precision filtration: filter the above solution on a diatomaceous earth filter to remove solid impurities to obtain a clarified filtrate of 2600Kg for use;

[0028] 4. The above-mentioned feed liquid is processed through a tubular ultrafiltration membrane with a molecular cut-off of 100,000 to remove macromolecular impurities and obtain a permeate of 2400Kg for use;

[0029] 5. The above-mentioned permeated liquid is treated with a roll-type ultrafiltration membrane with a molecular cut-off of 5000, and the permeated liquid is discarded to remove the bitter taste and fermentation taste of the grape seed itself, and 300Kg of the retentate is obtain...

Embodiment 3

[0033] 1. Pretreatment of raw materials: collect and dry grape seeds from the winery for later use;

[0034] 2. Boiling extraction: Take 300Kg of pretreated grape seeds and put them into a multifunctional extraction tank, add 2700g of water, heat to 90°C for 0.5 hours, remove the residue, and use the solution for later use;

[0035] 3. Precision filtration: filter the above solution on a diatomaceous earth filter to remove solid impurities to obtain 2500Kg of clarified filtrate for later use;

[0036] 4. The above-mentioned feed liquid is treated by a tubular ultrafiltration membrane with a molecular cut-off of 80,000 to 150,000 to remove macromolecular impurities and obtain a permeate of 2300Kg for use;

[0037] 5. The above-mentioned permeated liquid is treated with a roll-type ultrafiltration membrane with a molecular cut-off of 8000, and the permeated liquid is discarded to remove the bitter and astringent taste and fermentation taste of the grape seed itself, and 300Kg of...

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PUM

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Abstract

The invention provides a grape seed proanthocyanidins health beverage and a preparation method. The beverage is prepared by the following steps of: extracting leftover grape seeds in a wine plant, performing combined membrane separation technology on the extract to obtain clarified, deastringented and proanthocyanidins-enriched purified liquid, and adding water and various flavoring agents into the purified liquid in a ratio to obtain the product. The beverage does not have the astringent taste of the grape seed per se and yeast taste generated in the wine fermentation process, and also fully keeps the medicinal values of the grape seed.

Description

technical field [0001] The invention relates to a method for preparing a health drink, in particular to a method for preparing a grape seed proanthocyanidin health drink by extracting and purifying leftover grape seeds from a winery. Background technique [0002] Recent studies have shown that natural plant extracts containing polyphenols exhibit strong antioxidant capacity and have beneficial effects on human health. Among them, proanthocyanidins, a flavonoid compound, have attracted increasing attention. After years of research and development, proanthocyanidins have been approved by people for their superior antioxidant capacity and free radical scavenging activity, and they have a wide range of uses in the fields of medicine, health care, and food. [0003] Proanthocyanidins are widely found in plants, especially in the seed coats of grape seeds. Each part of grapes contains phenolic chemical components to varying degrees. With the deepening of research, many researcher...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 陈永健施林巍
Owner 浙江个个健茶竹科技有限公司
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