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Beverages added with resveratrol and OPC

A technology of proanthocyanidins and resveratrol, applied in dairy products, food ingredients, milk preparations, etc., can solve the problems that the human body cannot produce by itself

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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] Although proanthocyanidins (OPC) have such miraculous effects, the human body cannot produce them by itself and must be ingested from the outside world

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1 Add the lactic acid bacteria fermented fruit milk of resveratrol, proanthocyanidins

[0034] Raw material formula :

[0035] 30-40kg of milk, 50-60kg of purified water (sterilized by ultraviolet rays in advance), 10-20kg of fruit juice, 6-8kg of sugar, 0.3kg of CMC (sodium carboxymethylcellulose), 0.01kg of resveratrol, and 0.01kg of proanthocyanidins.

[0036] Preparation Process :

[0037] Step 1: 30-40kg of milk (raw milk) is fermented by lactic acid bacteria to make yogurt;

[0038] Step 2: Dissolve 6-8kg of sugar and 0.3kg of CMC in 50-60kg of pure water, then slowly add yogurt, 10-20kg of fruit juice, 0.3kg of resveratrol, and 0.3kg of proanthocyanidin in sequence, and stir fully while adding, so that each The materials are mixed evenly, and the pressure is controlled to be 40-60 MPa for homogenization to obtain lactic acid bacteria fermented fruit milk added with resveratrol and proanthocyanidins.

[0039] Step 3: Fill the obtained lactic acid ...

Embodiment 2

[0042] Embodiment 2 adds the drinking water (honey water) of resveratrol, proanthocyanidin

[0043] Raw material formula (prepared according to 100L water containing resveratrol):

[0044] Honey 8kg, salt 0.080kg, stevioside 0.040kg, citric acid 0.120kg, grape flavor 0.1kg, molecularly distilled monoglyceride 0.050-0.100kg, resveratrol 0.020kg, procyanidins 0.010kg (all crushed to 200 mesh), The balance is pure water (sterilized by ultraviolet rays).

[0045] Preparation process (operation in sterile environment) :

[0046] Step 1: Add 0.08kg of salt, 8kg of honey, 0.04kg of stevia, 0.12kg of citric acid and 0.1kg of grape flavor in an appropriate amount of purified water in turn, stir until all substances are fully dissolved, let stand for 30 minutes, and then filter Impurities are removed, and the filtrate is obtained for use;

[0047] Step 2: fully dissolve the molecularly distilled monoglyceride (0.05-0.1kg) with an appropriate amount of pure water at a temperature o...

Embodiment 3

[0051] Embodiment 3 adds the grape juice of resveratrol, proanthocyanidins

[0052] Raw material formula (prepared according to 100kg grape juice containing resveratrol):

[0053] About 180kg of Kyoho grape raw material, sucrose, 3kg of 2% metatartaric acid solution, 0.1kg of molecularly distilled monoglyceride, 0.2kg of β-cyclodextrin, 0.02kg of resveratrol, 0.01kg of proanthocyanidin, and the balance is pure water (after prior inspection) UV sterilization).

[0054] Preparation Process :

[0055] Step 1: Soak 180 kg of raw grapes (Kyoho grapes) in a potassium permanganate solution with a concentration of about 0.03% for 2-3 minutes, then rinse with flowing water until the water does not turn red;

[0056] Step 2: Crush the rinsed grapes to take grape juice, and heat at 40-55°C for 5-15 minutes, so that the dark pigment of the grapes can be fully immersed in the grape juice;

[0057] Step 3:

[0058] (1) Dissolve sucrose in purified water to make a sugar solution with ...

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PUM

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Abstract

The invention relates to beverages added with resveratrol and OPC. The composition of the beverages comprises resveratrol, OPC and a stabilizer which accords with addition standards. The invention also comprises a method of the beverages added with resveratrol and OPC. The method comprises a process of simultaneously adding resveratrol, OPC and the stabilizer into base materials of the beverages. At present, various beverages added with resveratrol and OPC are still blank in markets, so the development of the beverages added with resveratrol and OPC has broad market application prospects.

Description

technical field [0001] The invention relates to the technical field of drink preparation technology, in particular to a drink added with resveratrol and proanthocyanidins and a preparation method of the drink. Background technique [0002] Chemical name of resveratrol: 3,5,4'-trihydroxy-1,2-stilbene, also known as 3,5,4'-trihydroxystilbene, English name: Resveratrol, CAS: [501-36 -0], molecular formula: C 14 h 12 o 3 , molecular weight: 228.25. Resveratrol is widely found in grapes, knotweed, cassia, peanuts and other plants. It is a natural polyphenol phytoalexin with many important biological activities. For example, resveratrol not only has strong antioxidant properties, It can reduce blood viscosity, inhibit platelet aggregation and vasodilation, keep blood flowing, can effectively eliminate free radicals, and also has anti-atherosclerosis, coronary heart disease, ischemic heart disease, hyperlipidemia, and inhibition of role of tumors. [0003] In January 1997, a ...

Claims

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Application Information

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IPC IPC(8): A23L2/52A23C9/13A23L2/38A23L2/02
CPCA23C9/13A23L2/02A23L2/38A23L2/52A23L2/62A23V2002/00A23V2200/216A23V2250/5112A23V2250/2104A23V2250/262A23V2250/032A23V2250/628A23V2250/056A23V2250/08
Inventor 蔡洪亮冯武文
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