CN106805042A - A kind of grape apple beverage of reducing blood lipid and preparation method thereof - Google Patents
A kind of grape apple beverage of reducing blood lipid and preparation method thereof Download PDFInfo
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- CN106805042A CN106805042A CN201710075777.8A CN201710075777A CN106805042A CN 106805042 A CN106805042 A CN 106805042A CN 201710075777 A CN201710075777 A CN 201710075777A CN 106805042 A CN106805042 A CN 106805042A
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- grape
- apple
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- pulp
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- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 100
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 100
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 100
- 235000013361 beverage Nutrition 0.000 title claims abstract description 55
- 210000004369 blood Anatomy 0.000 title claims abstract description 33
- 239000008280 blood Substances 0.000 title claims abstract description 33
- 150000002632 lipids Chemical class 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 240000006365 Vitis vinifera Species 0.000 title 1
- 241000219095 Vitis Species 0.000 claims abstract description 100
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 229920001202 Inulin Polymers 0.000 claims abstract description 20
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 20
- 229940029339 inulin Drugs 0.000 claims abstract description 20
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 18
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 11
- 235000010447 xylitol Nutrition 0.000 claims abstract description 11
- 239000000811 xylitol Substances 0.000 claims abstract description 11
- 229960002675 xylitol Drugs 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 9
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 9
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 9
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 32
- 235000020989 red meat Nutrition 0.000 claims description 24
- 241000238631 Hexapoda Species 0.000 claims description 16
- 229930003427 Vitamin E Natural products 0.000 claims description 16
- 241000607479 Yersinia pestis Species 0.000 claims description 16
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 16
- 235000019165 vitamin E Nutrition 0.000 claims description 16
- 239000011709 vitamin E Substances 0.000 claims description 16
- 229940046009 vitamin E Drugs 0.000 claims description 16
- 238000004140 cleaning Methods 0.000 claims description 14
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 206010033546 Pallor Diseases 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 239000000725 suspension Substances 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
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- 239000002002 slurry Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000009467 reduction Effects 0.000 abstract description 6
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000006180 nutrition needs Nutrition 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 2
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- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
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- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 description 5
- 235000013824 polyphenols Nutrition 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- 238000003304 gavage Methods 0.000 description 4
- JUJWROOIHBZHMG-UHFFFAOYSA-N Pyridine Chemical compound C1=CC=NC=C1 JUJWROOIHBZHMG-UHFFFAOYSA-N 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 210000002966 serum Anatomy 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000002376 fluorescence recovery after photobleaching Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- -1 hydroxy cinnamate acids Chemical class 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
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- 238000011160 research Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 150000003626 triacylglycerols Chemical class 0.000 description 2
- JYEUMXHLPRZUAT-UHFFFAOYSA-N 1,2,3-triazine Chemical compound C1=CN=NN=C1 JYEUMXHLPRZUAT-UHFFFAOYSA-N 0.000 description 1
- KMVWNDHKTPHDMT-UHFFFAOYSA-N 2,4,6-tripyridin-2-yl-1,3,5-triazine Chemical compound N1=CC=CC=C1C1=NC(C=2N=CC=CC=2)=NC(C=2N=CC=CC=2)=N1 KMVWNDHKTPHDMT-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical group [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 1
- 206010018910 Haemolysis Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 206010041951 Staphyloma Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 239000008351 acetate buffer Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
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- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
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- 210000004027 cell Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
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- 235000005911 diet Nutrition 0.000 description 1
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- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008588 hemolysis Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229940054288 iron and multivitamin Drugs 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003470 mitochondria Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 108700026460 mouse core Proteins 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000004792 oxidative damage Effects 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- UMJSCPRVCHMLSP-UHFFFAOYSA-N pyridine Natural products COC1=CC=CN=C1 UMJSCPRVCHMLSP-UHFFFAOYSA-N 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 210000003568 synaptosome Anatomy 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 238000010200 validation analysis Methods 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000012224 working solution Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
It is as obtained in the raw material of following mass percent the invention discloses a kind of grape apple beverage of reducing blood lipid：Grape pulp 20 40%, apple fumet 20 40%, inulin 8 10%, xylitol 3 5%, balance of water.The invention also discloses the preparation method of the grape apple beverage.Grape is first made grape pulp by the present invention, after apple is made apple fumet, inulin, xylose alcohol and water is added to mix the grape apple beverage that reducing blood lipid is obtained, without any food additives in manufacturing process, original nutrition and the nutrient with physiological regulation function in grape and apple are sufficiently reserved, and have produced synergy well, taste flavor is good, the many nutritional needs of people can be met, with good reduction blood fat and antioxidation.
Description
Technical field
The invention belongs to food processing field, and in particular to grape apple beverage of a kind of reducing blood lipid and preparation method thereof.
Background technology
Apple belongs to the rose family, is kind of a low calories food, and every 100 grams only produce 60 kilocalories of heats；Nutrition in apple
Solubility is big, is easily absorbed by the body, therefore has the title of " running water ", is conducive to dissolving element sulphur, makes skin lubrication tender.In apple also
There are the elements such as copper, iodine, manganese, zinc, potassium, human body such as lacks these elements, and skin will dry, easily splits, very itch.Apple in apple
Polyphenol (Applepolyphenols, AP) is the secondary metabolite in apple, and the polyphenol substance in apple is main by flavonoids
Class (including flavan-3-alcohol class, flavonols, anthocyan and dihydrochalcone-like) and simple phenolic acid class (hydroxy cinnamate acids)
Composition.Body metabolism can produce various free radicals, and when these free radicals are produced excessively or removed slow, they will attack people
Body cell, tissue or even organ, accelerate the aging course of body and induce various diseases.Apple polyphenol have it is anti-oxidant, anti-from
Acted on by base.Research has shown that apple polyphenol can substantially suppress the autoxidation haemolysis of Rat Erythrocytes and by H2O2The oxidation for causing is molten
Blood, and have obvious inhibiting effect to mouse core, liver, brain, the inside and outside lipid peroxide of kidney.In addition apple polyphenol can show
Write the generation for suppressing DNA during hepatomicrosome, brain mitochondria and synaptosome oxidative damage.
Grape is Vitaceae Vitis bejuco, and sprig cylinder has vertical rib line, without hair or by sparse pubescence,
Leaf oval, panicle is intensive or evacuates, and base portion branch is flourishing, and fruit is spherical or ellipse.Grape is the most ancient world
One of fruit tree species, originate in western part of Asia, all over the world with cultivation, the integrated distribution of grape about 95% all over the world north half again
Ball.The nutritive value of grape is very high, and grape sugar content is up to 10-30% in ripe berry, based on glucose, in grape
Various tartaric acid contribute to digestion；Staphyloma contains mineral calcium, potassium, phosphorus, iron and multivitamin B1, vitamin B2, vitamin
B6, vitamin C and citrin etc., the amino acid containing various needed by human body.
Grape is a kind of fruit in the fashionable world, and its maximum converted products is grape wine, its mouthfeel of grape wine is sour and astringent.Though
Right grape wine is nutritious, can be with health of body, and promotion is healthy, but many people of China do not like this inebriant.
Meanwhile, with the acceleration of social development, the quickening of rhythm of life, people are often because of daily life system or diet is abnormal etc. that reason goes out
Existing hyperlipidemic conditions, although and beverage species in the market is various, the beverage with reducing blood lipid is simultaneously few, it is impossible to full
The need for sufficient modern life.
The content of the invention
The present invention is in view of the shortcomings of the prior art, there is provided a kind of grape apple beverage of reducing blood lipid.The grape apple beverage
Material mouth sense raciness, can meet many nutritional needs of people, while having good reduction to act on to high fat of blood.
Present invention also offers the preparation method of the grape apple beverage of the reducing blood lipid.
The purpose of the present invention is achieved by the following technical solution：
A kind of grape apple beverage of reducing blood lipid, is as obtained in the raw material of following mass percent：Grape pulp 20-
40%th, apple fumet 20-40%, inulin 8-10%, xylitol 3-5%, balance of water.
Preferably, the grape apple beverage of a kind of reducing blood lipid, is as obtained in the raw material of following mass percent：Uva
Slurry 30%, apple fumet 30%, inulin 9%, xylitol 4%, balance of water.
The grape pulp is as obtained in following methods：Choose without rotting, without insect pest, new fresh grape, remove base of fruit, surpass
Sound wave is cleaned, and pulls drained, blanching 15min under the conditions of 85 DEG C out, grinds and be broken into grape pulp, and 80 mesh screens go
Except cortex and other suspensions, grape pulp is obtained.
The apple fumet is as obtained in following methods：A red meat apple big, without the mould corruption of insect pest is chosen, ultrasonic wave is clear
Wash, it is drained, add water and squeeze the juice, plus vitamin E, 80 mesh screens, obtain apple fumet.
The grape is cabernet sauvignon grape.
The mass ratio of the red meat apple and water is 1：1.
The mass ratio of the red meat apple and vitamin E is 100：1-2.
A kind of preparation method of the grape apple beverage of reducing blood lipid, is as obtained in following steps：
1) choose without rotting, without insect pest, fresh cabernet sauvignon grape, remove base of fruit, ultrasonic wave cleaning, pull out it is drained,
Blanching 15min under the conditions of 85 DEG C, grinds and is broken into grape pulp, 80 mesh screens, removal cortex and other suspensions, obtains Portugal
Grape pulp；
2) a red meat apple big, without the mould corruption of insect pest is chosen, ultrasonic wave cleaning is drained, adds water and squeezes the juice, plus vitamin
E, 80 mesh screens, obtains apple fumet；
The mass ratio of the red meat apple and water is 1：1；
The mass ratio of the red meat apple and vitamin E is 100：1-2；
3) grape pulp and apple fumet are well mixed, add inulin, xylose alcohol and water, refined filtration, is gone out at vacuum outgas
It is bacterium, filling, you can the grape apple beverage of reducing blood lipid is obtained.
Beneficial effects of the present invention：
1. grape is first made grape pulp by the present invention, after apple is made apple fumet, adds inulin, xylose alcohol and water to mix
The grape apple beverage that stirring is obtained reducing blood lipid is closed, without any food additives in manufacturing process, grape has been sufficiently reserved
Acted synergistically well with original nutrition in apple and the nutrient with physiological regulation function, and generation, taste flavor is good, energy
The many nutritional needs of people are met, with good reduction blood fat and antioxidation.
2. inulin is added in beverage of the invention, increases dietary fiber content；By the use of xylitol as sweetener, also it is applicable
Drunk in hyperglycemia population.
3. preparation method advantages of simple of the invention, processing cost is relatively low, with wide market prospects.
Specific embodiment
The present invention is described in further detail with reference to specific embodiment.
Embodiment 1
A kind of grape apple beverage of reducing blood lipid, is as obtained in the raw material of following mass percent：Grape pulp 40%,
Apple fumet 20%, inulin 8%, xylitol 5%, balance of water.
A kind of preparation method of grape apple beverage, is as obtained in following steps：
1) choose without rotting, without insect pest, fresh cabernet sauvignon grape, remove base of fruit, ultrasonic wave cleaning, pull out it is drained,
Blanching 15min under the conditions of 85 DEG C, grinds and is broken into grape pulp, 80 mesh screens, removal cortex and other suspensions, obtains Portugal
Grape pulp；
2) a red meat apple big, without the mould corruption of insect pest is chosen, ultrasonic wave cleaning is drained, adds water and squeezes the juice, plus vitamin
E, 80 mesh screens, obtains apple fumet；
The mass ratio of the red meat apple and water is 1：1；
The mass ratio of the red meat apple and vitamin E is 100：1；
3) grape pulp and apple fumet are well mixed, add inulin, xylose alcohol and water, refined filtration, is gone out at vacuum outgas
It is bacterium, filling, you can the grape apple beverage of reducing blood lipid is obtained.
Embodiment 2
A kind of grape apple beverage of reducing blood lipid, is as obtained in the raw material of following mass percent：Grape pulp 30%,
Apple fumet 30%, inulin 9%, xylitol 4%, balance of water.
A kind of preparation method of grape apple beverage, is as obtained in following steps：
1) choose without rotting, without insect pest, fresh cabernet sauvignon grape, remove base of fruit, ultrasonic wave cleaning, pull out it is drained,
Blanching 15min under the conditions of 85 DEG C, grinds and is broken into grape pulp, 80 mesh screens, removal cortex and other suspensions, obtains Portugal
Grape pulp；
2) a red meat apple big, without the mould corruption of insect pest is chosen, ultrasonic wave cleaning is drained, adds water and squeezes the juice, plus vitamin
E, 80 mesh screens, obtains apple fumet；
The mass ratio of the red meat apple and water is 1：1；
The mass ratio of the red meat apple and vitamin E is 100：1.5；
3) grape pulp and apple fumet are well mixed, add inulin, xylose alcohol and water, refined filtration, is gone out at vacuum outgas
It is bacterium, filling, you can the grape apple beverage of reducing blood lipid is obtained.
Embodiment 3
A kind of grape apple beverage of reducing blood lipid, is as obtained in the raw material of following mass percent：Grape pulp 20%,
Apple fumet 40%, inulin 10%, xylitol 3%, balance of water.
A kind of preparation method of grape apple beverage, is as obtained in following steps：
1) choose without rotting, without insect pest, fresh cabernet sauvignon grape, remove base of fruit, ultrasonic wave cleaning, pull out it is drained,
Blanching 15min under the conditions of 85 DEG C, grinds and is broken into grape pulp, 80 mesh screens, removal cortex and other suspensions, obtains Portugal
Grape pulp；
2) a red meat apple big, without the mould corruption of insect pest is chosen, ultrasonic wave cleaning is drained, adds water and squeezes the juice, plus vitamin
E, 80 mesh screens, obtains apple fumet；
The mass ratio of the red meat apple and water is 1：1；
The mass ratio of the red meat apple and vitamin E is 100：2；
3) grape pulp and apple fumet are well mixed, add inulin, xylose alcohol and water, refined filtration, is gone out at vacuum outgas
It is bacterium, filling, you can the grape apple beverage of reducing blood lipid is obtained.
Comparative example 1
A kind of beverage, is as obtained in the raw material of following mass percent：Grape pulp 30%, inulin 9%, xylitol
4%, balance of water.
A kind of preparation method of beverage, is as obtained in following steps：
1) choose without rotting, without insect pest, fresh cabernet sauvignon grape, remove base of fruit, ultrasonic wave cleaning, pull out it is drained,
Blanching 15min under the conditions of 85 DEG C, grinds and is broken into grape pulp, 80 mesh screens, removal cortex and other suspensions, obtains Portugal
Grape pulp；
2) inulin, xylose alcohol and water are added in grape pulp, refined filtration is vacuum outgas, sterilizing, filling, you can is obtained and drinks
Material.
Comparative example 2
A kind of beverage, is as obtained in the raw material of following mass percent：Apple fumet 30%, inulin 9%, xylitol
4%, balance of water.
A kind of preparation method of beverage, is as obtained in following steps：
1) a red meat apple big, without the mould corruption of insect pest is chosen, ultrasonic wave cleaning is drained, adds water and squeezes the juice, plus vitamin
E, 80 mesh screens, obtains apple fumet；
The mass ratio of the red meat apple and water is 1：1；
The mass ratio of the red meat apple and vitamin E is 100：1.5；
2) inulin, xylose alcohol and water are added in apple fumet, refined filtration is vacuum outgas, sterilizing, filling, you can is obtained and drinks
Material.
Sense evaluation
Choose 5 test crowds of age level respectively in the range of the whole city, each age level 100 is randomly divided into 5
Group, beverage prepared by the grape apple beverage and comparative example 1-2 of the reducing blood lipid provided embodiment of the present invention 1-3 carries out sour-sweet degree
And local flavor sense evaluation, sense evaluation standard is shown in Table 1, and sour-sweet degree and local flavor sense evaluation the results are shown in Table 2, table 3.
The sense evaluation standard of table 1
The sour-sweet degree evaluation result of table 2
The flavor evaluation result of table 3
As can be seen that the grape apple beverage sugariness of the reducing blood lipid of present invention preparation is commented from the evaluation result of table 2 and table 3
Valency and local flavor function illustrate that the grape apple beverage formula of present invention preparation is closed obviously higher than beverage prepared by comparative example 1 and 2
Reason, it is in good taste, it is the good merchantable brand of daily consumption.
In addition, being found in experimentation, grape apple beverage appearance uniform of the invention is consistent, existing without muddy, layering
As good stability.
To the Effect study of hyperlipidemic mice
Female 8 week old kkay mouse 60 are chosen, high blood lipid model is set up.After model validation is set up, mouse is divided at random
It is 6 groups, every group 10,1-6 groups is named as successively.Mouse to 1-5 groups corresponds to feeding embodiment 1-3 respectively in addition to normal diet
Beverage prepared by the grape apple beverage and comparative example 1-2 of the reducing blood lipid of preparation, continuous feeding 30 days, twice daily, once
10ml.6th group as blank control group, the daily same dose of distilled water of feeding.Experimental result is as shown in table 4.
Table 4 influences experimental result to high blood lipid model lipid of mice
Note：* the p compared with blank control group<0.05.
As shown in Table 4, the beverage of comparative example 1 and 2 to the reduction of the T-CHOL and triglycerides of hyperlipidemic mice without bright
Aobvious effect；And the reduction of grape apple beverage prepared by embodiment 1-3 to the T-CHOL and triglycerides of mouse is acted on very
Significantly, hence it is evident that better than comparative example 1-2 and blank control group, there is the effect of good reduction blood fat to hyperlipidemic mice.
External TAC experiment
Beverage prepared by the grape apple beverage and comparative example 1-2 of the reducing blood lipid prepared to embodiment 1-3 is respectively adopted
FRAP methods determine its TAC.The measuring principle of the method is Fe3+Azine (the tripyridyl- of-three pyridine three
Triazine, TPTZ) ferrous iron form can be reduced to by reducing substances in sample, obvious blueness is showed, and at 593nm
With maximum light absorption, the size according to absorbance calculates the power of sample antioxidation activity.Specific method is as follows：Take 50 μ L samples
Product, addition 2.0mlTPTZ working solutions (by 0.3mol/L acetate buffers 25ml, 10mmol/LTPTZ solution 2.5ml,
20mmol/LFeCl3Solution 2.5ml is constituted), 37 DEG C of reaction 10min, 593nm mensuration absorbances after mixing.Sample it is anti-oxidant
Ability is represented with FRAP values：1FRAP units=1mmol/LFeSO4, i.e., the oxidation resistance of sample is equivalent to FeSO4Mmol/L
Number.Experimental result is as shown in table 5 below.
The external TAC experimental result of table 5
As shown in Table 5, its total economic value of the grape apple beverage of present invention preparation is substantially better than the anti-of comparative example 1 and 2
Oxidisability, and its antioxidant effect is also superior to the summation of the antioxygenic property of comparative example 1 and 2, this is due to each component in the invention
The effect of the Synergistic of reasonably combined generation.
Internal total antioxidation effect experiment
48 aged mouses are taken, animal is divided into 1-6 groups by body weight by male and female half and half at random, and wherein 1-3 groups are daily respectively
The grape apple beverage prepared according to 30ml/kg embodiments 1-3 carries out gavage；4-5 groups are daily to be contrasted according to 30ml/kg respectively
Beverage prepared by example 1-2 carries out gavage；6th group is blank control group, carries out gavage by 30ml/kg distilled water daily.Gavage 4 weeks
Every group of mouse is pulled out eyeball and takes blood and the execution that dislocates afterwards, and 3500r/min separates serum and is loaded on eppendorf immediately after being centrifuged 15 minutes
Guan Zhong, is placed in -20 DEG C of preservations stand-by.According to the measure serum that kit (building up Bioengineering Research Institute by Nanjing to provide) is recommended
The method of middle TAC (T-AOC) is measured.All data to represent, using SAS statistical softwares to anti-oxidant
Index carries out the variance analysis of completely random data.Measurement result is as shown in table 6.
The mice serum T-AOC determination experiment results of table 6
Note：* compared with control group, P ＜ 0.01.
Its total economic value of grape apple beverage and comparative example 1 of present invention preparation are can be seen that by the data in upper table 6
The statistical significance with highly significant is compared with 2.
Claims (8)
1. the grape apple beverage of a kind of reducing blood lipid, it is characterised in that be as obtained in the raw material of following mass percent：Grape
Pulp 20-40%, apple fumet 20-40%, inulin 8-10%, xylitol 3-5%, balance of water.
2. grape apple beverage according to claim 1, it is characterised in that be obtained by the raw material of following mass percent
's：Grape pulp 30%, apple fumet 30%, inulin 9%, xylitol 4%, balance of water.
3. grape apple beverage according to claim 1 and 2, it is characterised in that the grape pulp is by following methods
It is obtained：Choose without rotting, without insect pest, new fresh grape, remove base of fruit, ultrasonic wave cleaning, pull out it is drained, under the conditions of 85 DEG C
Blanching 15min, grinds and is broken into grape pulp, 80 mesh screens, removal cortex and other suspensions, obtains grape pulp.
4. grape apple beverage according to claim 1 and 2, it is characterised in that the apple fumet is by following methods
It is obtained：A red meat apple big, without the mould corruption of insect pest is chosen, ultrasonic wave cleaning is drained, adds water and squeezes the juice, plus vitamin E,
80 mesh screens, obtain apple fumet.
5. grape apple beverage according to claim 3, it is characterised in that the grape is cabernet sauvignon grape.
6. grape apple beverage according to claim 4, it is characterised in that the mass ratio of the red meat apple and water is 1：
1。
7. grape apple beverage according to claim 4, it is characterised in that the quality of the red meat apple and vitamin E
Than being 100：1-2.
8. the preparation method of the grape apple beverage described in a kind of claim 1-2, it is characterised in that be obtained by following steps
's：
1) choose without rotting, without insect pest, fresh cabernet sauvignon grape, remove base of fruit, ultrasonic wave cleaning, pull out it is drained, 85 DEG C
Under the conditions of blanching 15min, grind and be broken into grape pulp, 80 mesh screens, removal cortex and other suspensions obtain uva
Slurry；
2) a red meat apple big, without the mould corruption of insect pest is chosen, ultrasonic wave cleaning is drained, adds water and squeezes the juice, plus vitamin E, 80
Mesh screen, obtains apple fumet；
The mass ratio of the red meat apple and water is 1：1；
The mass ratio of the red meat apple and vitamin E is 100：1-2；
3) grape pulp and apple fumet are well mixed, add inulin, xylose alcohol and water, refined filtration, vacuum outgas, sterilizing, filling
Dress, you can the grape apple beverage of reducing blood lipid is obtained.
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| CN114532466A (en) * | 2020-11-26 | 2022-05-27 | 浙江养生堂天然药物研究所有限公司 | Red-pulp apple and cherry plum composition and application thereof in reducing blood sugar |
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| CN114532466B (en) * | 2020-11-26 | 2023-12-12 | 浙江养生堂天然药物研究所有限公司 | Red apple and cherry plum composition and application thereof in reducing blood sugar |
| CN114532503B (en) * | 2020-11-26 | 2024-05-10 | 浙江养生堂天然药物研究所有限公司 | Red apple and cherry plum composition and application thereof in reducing blood fat |
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