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Grape health-care beverage and preparation method thereof

A technology for health drinks and grapes, applied in the directions of bacteria, bifidobacteria, food science, etc. used in food preparation, can solve the problems of reducing the functional value of pueraria and Poria, extracting functional components of Pueraria and Poria, and releasing functional components that cannot be used. To achieve the effect of fullness of taste, increase of flavor and taste, and improvement of nutritional value

Pending Publication Date: 2020-05-15
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0008] The patent application number is 201610703272.7, the Chinese invention patent "Health-care Grape Beverage", which introduces the preparation of a health-care grape drink, but this process does not extract the functional components of kudzu root and poria cocos, and the functional components cannot be released well , greatly reducing the functional value of kudzu root and poria cocos
Patent application number 201811476190.9 of the Chinese invention patent "A Grape Juice Health Beverage and Its Preparation Method" introduces a naturally fermented grape health drink. , and the brewed grape drink has a more or less astringent taste, which affects the taste of the grape drink
Patent application number 201611141109.2 of the Chinese invention patent "A Strawberry Grape Drink and Its Preparation Method" introduces a grape drink, but the drink has a single raw material and does not have good health effects

Method used

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  • Grape health-care beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] (1) Preparation of grape juice: Pick fresh grape fruits that are mature, slightly yellow on the surface, free from rot, and free from diseases and insect pests, soak them in light salt water for half an hour, and then remove the pedicles; ℃ by adding cellulase with an enzyme-to-substrate ratio of 400U / mL for enzymolysis to achieve the effect of clarifying the juice.

[0040](2) Preparation of kudzu root and Poria zymolyzate: Mix kudzu root powder, poria cocos and water at a mass ratio of 1:1:3, inoculate the bacterial solution of Rhizopus sinica CICC 3091 at 28°C for 24 hours, and then incubate at 30°C Inoculate the bacterial solution of Aspergillus niger CICC 2108 and enzymatically hydrolyze it for 2 days to obtain kudzu root and Poria zymolyzate. The inoculation amount of the Rhizopus chinensis liquid is: the volume mass concentration of the bacterium liquid and the mixed raw material is 1%; 5 cfu / mL. The inoculum amount of the Aspergillus niger liquid is: the volum...

Embodiment 2

[0045] (1) Preparation of grape juice: Pick fresh grapes that are mature, slightly yellow on the surface, free from rot, and free from diseases and insect pests, soak them in light salt water for half an hour, and then remove the stalks; ℃ by adding cellulase with an enzyme-to-substrate ratio of 400U / mL for enzymolysis to achieve the effect of clarifying the juice.

[0046] (2) Preparation of kudzu root and Poria zymolyzate: Mix kudzu root powder, poria cocos and water at a mass ratio of 1:1:4, inoculate Rhizopus sinensis CICC 3091 for 24 hours at 30°C, and then inoculate Aspergillus niger at 32°C CICC 2108 enzymatic hydrolysis for 2 days to obtain kudzu root and Poria zymolyzate. The inoculation amount of the Rhizopus sinensis liquid is: the volume mass concentration of the bacterial liquid and the mixed raw material is 1.5%; the concentration of the Rhizopus sinensis liquid is 1×10 6 cfu / mL. The inoculation amount of the Aspergillus niger liquid is: the volume mass concent...

Embodiment 3

[0051] (1) Preparation of grape juice: Pick fresh grapes that are ripe, slightly yellow on the surface, free from rot, and free from diseases and insect pests, soak them in light salt water for half an hour, and then remove the pedicles; squeeze the fresh grapes after the pedicles have been removed into grape juice, and dry them at 65 ℃ by adding cellulase with an enzyme-to-substrate ratio of 600U / mL for enzymolysis to achieve the effect of clarifying the juice.

[0052] (2) Preparation of kudzu root and Poria zymolyzate: mix kudzu root powder, poria cocos and water at a mass ratio of 1:1:5, inoculate Rhizopus sinensis CICC 3091 for 24 hours at 32°C, and then inoculate Aspergillus niger at 35°C CICC 2108 enzymatic hydrolysis for 2 days to obtain kudzu root and Poria zymolyzate. The inoculation amount of the Rhizopus sinensis liquid is: the volume mass concentration of the bacterial liquid and the mixed raw material is 2%; the concentration of the Rhizopus sinensis liquid is 1×...

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Abstract

The invention discloses a grape health-care beverage and a preparation method thereof. The preparation method comprises the following steps of taking semen cassiae, radix puerariae and poria cocos asauxiliary materials, and sequentially adding rhizopus chinensis and aspergillus niger fermentation liquor to perform glycolysis on radix puerariae and poria cocos tissues so as to promote release of functional substances; and mixing radix puerariae and poria cocos glycolysis substances with the semen cassiae and grape juice in a certain proportion, performing multi-strain mixed fermentation, performing filtration, performing blending, and performing sterilization so as to obtain the grape health-care beverage. Compared with a conventional grape beverage, the grape beverage produced by the method provided by the invention has the advantages that the contents of substances of puerarin, chrysophanol, pachymaran acid and the like in the grape beverage are obviously increased, so that the grapebeverage has favorable health-care functions of reducing blood sugar, tonifying the kidney, resisting oxidation, resisting fatigue, enhancing immunity and the like.

Description

technical field [0001] The invention relates to a grape health drink and a preparation method thereof, belonging to the technical field of fermentation. Background technique [0002] Pueraria lobata was first recorded in the "Shen Nong's Herbal Classic" in the Han Dynasty. It is a medicinal and edible plant recognized by the Ministry of Health. The active ingredient in medicine is puerarin, which belongs to flavonoids. Modern pharmacological experiments show that puerarin has obvious effects of lowering blood sugar and blood lipids, resisting arrhythmia, dilating coronary arteries, reducing cerebral vasospasm, and anti-tumor effects, and can eliminate superoxide anions and oxygen free radicals, and increase superoxide dismutase (SOD). )active. In addition, the active ingredients in kudzu root include daidzein, puerarin, daidzin, etc., all of which belong to isoflavones. [0003] Poria cocos is the dried sclerotia of Poria cocos (schw.) Wolf, a fungus of the genus Poria co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/60A23L2/68A23L33/00
CPCA23L2/382A23L2/60A23L2/68A23L33/00A23V2400/123A23V2400/175A23V2400/249A23V2400/51
Inventor 史劲松王闪闪贾友彬彭铭烨张晓娟许正宏陆震鸣柴丽娟钱建瑛
Owner JIANGNAN UNIV
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