CN108902581A - A kind of beverage and preparation method thereof rich in anthocyanidin - Google Patents
A kind of beverage and preparation method thereof rich in anthocyanidin Download PDFInfo
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- CN108902581A CN108902581A CN201810693836.2A CN201810693836A CN108902581A CN 108902581 A CN108902581 A CN 108902581A CN 201810693836 A CN201810693836 A CN 201810693836A CN 108902581 A CN108902581 A CN 108902581A
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- 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
- A23L2/04—Extraction of juices
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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Abstract
The invention discloses a kind of beverage rich in anthocyanidin, the raw material including following parts by weight：25-30 parts of elder berry, 10-15 parts of cherry, 10-15 parts of purple sweet potato, 3-5 parts of apple vinegar, 5-10 parts of asparagus amino-acid calcium, 5-10 parts of plant peptide, 40-50 parts of water, 0.5-1 parts of sweetener, 0.5-1 parts of acidity regulator.The present invention is by compounding elder berry, cherry, purple sweet potato, anthocyanidin content is abundant, it is drunk after compounding, anthocyanidin is improved in the intracorporal oxidation resistance of people, improve the utilization rate of nutrition, beverage taste is enriched simultaneously, the taste good drunk, using apple vinegar as leaching liquor, the leaching rate of anthocyanidin is improved, anthocyanidin content is higher in obtained anthocyanidin beverage, the present invention also provides the above-mentioned preparation methods rich in anthocyanidin beverage, production technology is easy, high degree of automation, is convenient for industrialization production.
Description
Technical field
The present invention relates to a kind of beverage more particularly to a kind of beverages rich in anthocyanidin.
Background technique
Anthocyanidin, also known as anthocyanidin are the water-soluble natural pigments that one kind in nature is widely present in plant, belong to
Flavonoids.Anthocyanidin is also the main color-generation substance in plant petals, the multicoloured face such as water fruits and vegetables, flowers
Color is largely associated therewith.Anthocyanidin is pure natural anti-aging and nutritive replenishers, and research has shown that it is that mankind nowadays are found most
Effective antioxidant, its antioxygenic property are higher by 50 times than vitamin E, are higher by 20 times than vitamin C.In recent years,
With the report of inoxidizability and physiological function research to anthocyanin class pigment, anthocyanidin is as a kind of safe and non-toxic nutrition
Type natural food colour attracts tremendous attention.Because it is with certain nutrition and pharmacological action, in health food, cosmetics, medicine, food
The fields such as product additive suffer from biggish application, and the market demand is also further expanding, existing rich in anthocyanidin
The problem of beverage presence is low in people's body absorption utilization rate after drinking, and cannot play antioxidation well, to cannot expire
The needs of sufficient human health.
Summary of the invention
For overcome the deficiencies in the prior art, one of the objects of the present invention is to provide a kind of beverage rich in anthocyanidin,
With full of nutrition, mouthfeel is good, is easy to the characteristics of absorbing.
The second object of the present invention is to provide a kind of preparation method rich in anthocyanidin beverage, easy to operate, is easy to real
It is existing.
An object of the present invention adopts the following technical scheme that realization：
A kind of beverage rich in anthocyanidin, the raw material including following parts by weight：15-20 parts of elder berry, cherry 10-15
Part, 10-15 parts of purple sweet potato, 5-10 parts of apple vinegar, 5-10 parts of asparagus amino-acid calcium, 5-10 parts of plant peptide, 20-30 parts of water, sweetener
0.5-1 parts, 0.5-1 parts of acidity regulator.
Further, the raw material including following parts by weight：13 parts of elder berry, 12 parts of cherry, 10 parts of purple sweet potato, apple vinegar
5 parts, 5 parts of asparagus amino-acid calcium, 5 parts of plant peptide, 25 parts of water, 0.5 part of sweetener, 0.5 part of acidity regulator.
Further, the plant peptide is at least one of agaric peptide, tremella peptide.
Further, the sweetener is one of sucrose, stevioside, Aspartame, acesulfame potassium or several.
Further, the acidity regulator is at least one of citric acid, apple acetic acid, tartaric acid.
The second object of the present invention adopts the following technical scheme that realization：
The preparation method of the above-mentioned beverage rich in anthocyanidin, which is characterized in that include the following steps：
(1) apple vinegar is made after taking former vinegar of apple and cider to mix in proportion；
(2) it drains away the water after being cleaned to elder berry and cherry, apple vinegar, the water of above-mentioned steps (1), extraction is added
For a period of time, leaching liquor is obtained, it is spare；
(3) purple sweet potato is cleaned and is drained away the water, be cut into purple sweet potato fourth, will filtered after the juicing of purple sweet potato fourth, it is spare to obtain filtrate；
(4) asparatate is added after mixing the filtrate of the elder berry extracting solution of above-mentioned steps (2) and step (3)
Calcium, plant peptide, sweetener and acidity regulator, stir evenly；
(5) mixed material of step (4) is subjected to sterilization treatment；
(6) vacuum filling is got product.
Further, extraction temperature is 70-75 DEG C in above-mentioned steps (1), extraction time 4-5h.
Further, ozone sterilization is used in above-mentioned steps (4).
Compared with prior art, the beneficial effects of the present invention are：The present invention passes through elder berry, cherry, purple sweet potato is multiple
Match, anthocyanidin content is abundant, drinks after compounding, improves anthocyanidin in the intracorporal oxidation resistance of people, improve the utilization of nutrition
Rate, while beverage taste is enriched, the taste good drunk improves the leaching rate of anthocyanidin using apple vinegar as leaching liquor,
Anthocyanidin content is higher in obtained anthocyanidin beverage, the present invention also provides the above-mentioned preparation method rich in anthocyanidin beverage,
Production technology is easy, high degree of automation, is convenient for industrialization production.
Specific embodiment
In the following, being described further in conjunction with specific embodiment to the present invention, it should be noted that is do not collided
Under the premise of, new embodiment can be formed between various embodiments described below or between each technical characteristic in any combination.
Embodiment 1
A kind of beverage rich in anthocyanidin, is prepared by the raw material of following parts by weight：25 parts of elder berry, cherry 12
Part, 10 parts of purple sweet potato, 3 parts of apple vinegar, 5 parts of asparagus amino-acid calcium, 5 parts of agaric peptide, 45 parts of water, 0.3 part of sucrose, 0.2 part of stevioside,
0.5 part of citric acid.
The above-mentioned preparation method rich in anthocyanidin beverage, includes the following steps：
(1) apple vinegar is made after taking former vinegar of apple and cider to mix in proportion；
(2) will elder berry and cherry cleaning after drain away the water, be added above-mentioned steps (1) apple vinegar at 75 DEG C, leaching
It mentions 4h and obtains leaching liquor, it is spare；
(3) purple sweet potato is cleaned and is drained away the water, be cut into purple sweet potato fourth, will filtered after the juicing of purple sweet potato fourth, it is spare to obtain filtrate；
(4) asparatate is added after mixing the filtrate of the elder berry extracting solution of above-mentioned steps (2) and step (3)
Calcium, agaric peptide, sucrose, stevioside, citric acid, water, stir evenly；
(5) mixed material of step (4) is used into ozone sterilization, ozone dosage 10g/h；
(6) vacuum filling is got product.
Embodiment 2
A kind of beverage rich in anthocyanidin, is prepared by the raw material of following parts by weight：28 parts of elder berry, cherry 10
Part, 13 parts of purple sweet potato, 4 parts of apple vinegar, 8 parts of asparagus amino-acid calcium, 7 parts of tremella peptide, 40 parts of water, 0.3 part of Aspartame, acesulfame potassium
0.4 part, 0.8 part of tartaric acid.
The above-mentioned preparation method rich in anthocyanidin beverage, includes the following steps：
(1) apple vinegar is made after taking former vinegar of apple and cider to mix in proportion；
(2) will elder berry and cherry cleaning after drain away the water, be added above-mentioned steps (1) apple vinegar at 73 DEG C, leaching
It mentions 4.5h and obtains leaching liquor, it is spare；
(3) purple sweet potato is cleaned and is drained away the water, be cut into purple sweet potato fourth, will filtered after the juicing of purple sweet potato fourth, it is spare to obtain filtrate；
(4) asparatate is added after mixing the filtrate of the elder berry extracting solution of above-mentioned steps (2) and step (3)
Calcium, tremella peptide, Aspartame, acesulfame potassium, tartaric acid, water, stir evenly；
(5) mixed material of step (4) is used into ozone sterilization, ozone dosage 10g/h；
(6) vacuum filling is got product.
Embodiment 3
A kind of beverage rich in anthocyanidin, is prepared by the raw material of following parts by weight：30 parts of elder berry, cherry 15
Part, 15 parts of purple sweet potato, 5 parts of apple vinegar, 10 parts of asparagus amino-acid calcium, 5 parts of agaric peptide, 5 parts of tremella peptide, 50 parts of water, Aspartame 0.5
Part, 0.5 part of acesulfame potassium, 0.5 part of citric acid, 0.5 part of tartaric acid.
The above-mentioned preparation method rich in anthocyanidin beverage, includes the following steps：
(1) apple vinegar is made after taking former vinegar of apple and cider to mix in proportion；
(2) will elder berry and cherry cleaning after drain away the water, be added above-mentioned steps (1) apple vinegar at 75 DEG C, leaching
It mentions 4h and obtains leaching liquor, it is spare；
(3) purple sweet potato is cleaned and is drained away the water, be cut into purple sweet potato fourth, will filtered after the juicing of purple sweet potato fourth, it is spare to obtain filtrate；
(4) asparatate is added after mixing the filtrate of the elder berry extracting solution of above-mentioned steps (2) and step (3)
Calcium, agaric peptide, tremella peptide, Aspartame, acesulfame potassium, citric acid, tartaric acid, water, stir evenly；
(5) mixed material of step (4) is used into ozone sterilization, ozone dosage 10g/h；
(6) vacuum filling is got product.
Comparative example 1
What comparative example 1 provided a kind of beverage rich in anthocyanidin and embodiment 1 is distinguished as saving purple sweet potato and cherry, only adopts
With elder berry, anthocyanidin content and embodiment 1 are identical, remaining and embodiment 1 are identical.
Comparative example 2
What comparative example 2 provided a kind of beverage rich in anthocyanidin and embodiment 2 is distinguished as saving elder berry and cherry
Peach, only with purple sweet potato, anthocyanidin content and embodiment 1 are identical, remaining and embodiment 1 are identical.
Comparative example 3
What comparative example 1 provided a kind of beverage rich in anthocyanidin and embodiment 1 is distinguished as saving purple sweet potato and synthetism wood pulp
Fruit, only with cherry, anthocyanidin content and embodiment 1 are identical, remaining and embodiment 1 are identical.
Comparative example 4
Comparative example 4 provide a kind of beverage rich in anthocyanidin and embodiment 1 be distinguished as apple vinegar is replaced with into hawthorn
Vinegar, remaining is and embodiment 1 is identical.
Comparative example 5
Comparative example 5 provide a kind of beverage rich in anthocyanidin and embodiment 1 be distinguished as apple vinegar is replaced with into persimmon
Vinegar, remaining is and embodiment 1 is identical.
Piglet s colibacillosis
The Scavenging action to hydroxyl free radical and ABTS clearance rate of embodiment 1 to 3 and 1 to 3 beverage of comparative example are detected respectively, as a result
As shown in table 1：
Table 1
| Group | Scavenging action to hydroxyl free radical (%) | ABTS clearance rate (%) |
| Embodiment 1 | 70 | 69 |
| Embodiment 2 | 69 | 65 |
| Embodiment 3 | 71 | 70 |
| Comparative example 1 | 32 | 33 |
| Comparative example 2 | 35 | 35 |
| Comparative example 3 | 32 | 31 |
As it can be seen from table 1 the Scavenging action to hydroxyl free radical and ABTS clearance rate of embodiment 1 to 3 reach 60% or more, by
Even if comparative example 1 to 3 is as can be seen that guaranteeing that anthocyanidin contains after saving any component in elder berry, purple sweet potato and cherry
It measures in identical situation, free radical scavenging activity and ABTS clearance rate are far below embodiment 1 to 3, illustrate elder berry, cherry
After being applied in combination with purple sweet potato, has the effect of cooperative gain after beneficiating ingredient compounding therein, the antioxygen of anthocyanidin can be improved
Change ability, Scavenging action to hydroxyl free radical and ABTS clearance rate obviously increase, and individually use one such ingredient, synthetism wood pulp
The synergistic effect of beneficiating ingredient and anthocyanidin in fruit, cherry and purple sweet potato disappears, and Scavenging action to hydroxyl free radical and ABTS clearance rate are equal
It is substantially reduced, after the present invention is using elder berry, purple sweet potato and cherry compounding, the oxidation resistance of beverage is greatly improved.
The anthocyanidin content of embodiment 1 to 3 and comparative example 4 to 5 is detected, the results are shown in Table 2：
Table 2
As can be seen from Table 2, the anthocyanidin content of embodiment 1 to 3 reaches 1.15mg/g or more, the cyanine of comparative example 4 to 5
Cellulose content far below embodiments herein 1 to 3, comparative example 4 and comparative example 5 by leaching liquor apple vinegar replace with Hawthorn Vinegar or
After persimmon vinegar, anthocyanidin content is reduced, and illustrates preferably obtain elder berry and cherry as leaching liquor using apple vinegar
Anthocyanidin in peach, extracting effect is more preferable, improves the content of anthocyanidin in beverage.The application also adds day in anthocyanidin beverage
C8H12CaN2O8 and plant peptide, asparagus amino-acid calcium are easily absorbed by the body, and supplement the microelements of calcium of needed by human body, and plant peptide can
To be quickly absorbed by the body, as carrier, promotes anthocyanidin to play oxidation resistant effect, further enrich the application anthocyanidin
The function of beverage.
The above embodiment is only the preferred embodiment of the present invention, and the scope of protection of the present invention is not limited thereto,
The variation and replacement for any unsubstantiality that those skilled in the art is done on the basis of the present invention belong to institute of the present invention
Claimed range.
Claims (9)
1. a kind of beverage rich in anthocyanidin, which is characterized in that the raw material including following parts by weight：25-30 parts of elder berry,
10-15 parts of cherry, 10-15 parts of purple sweet potato, 3-5 parts of apple vinegar, 5-10 parts of asparagus amino-acid calcium, 5-10 parts of plant peptide, water 40-50
Part, 0.5-1 parts of sweetener, 0.5-1 parts of acidity regulator.
2. being rich in the beverage of anthocyanidin according to claim 1, which is characterized in that the raw material including following parts by weight：Synthetism
25 parts of wood pulp fruit, 12 parts of cherry, 10 parts of purple sweet potato, 3 parts of apple vinegar, 5 parts of asparagus amino-acid calcium, 5 parts of plant peptide, 45 parts of water, sweet taste
0.5 part of agent, 0.5 part of acidity regulator.
3. being rich in the beverage of anthocyanidin according to claim 1, which is characterized in that the group of the apple vinegar becomes：Apple is former
1-2 parts of vinegar, 4-6 parts of cider.
4. being rich in the beverage of anthocyanidin according to claim 1, which is characterized in that the plant peptide is agaric peptide, tremella peptide
At least one of.
5. according to claim 1 be rich in anthocyanidin beverage, which is characterized in that the sweetener be sucrose, stevioside, Ah
One of this Ba Tian, acesulfame potassium are several.
6. being rich in the beverage of anthocyanidin according to claim 1, which is characterized in that the acidity regulator is citric acid, wine
At least one of stone acid.
7. a kind of preparation method of the beverage rich in anthocyanidin as claimed in claim 3, which is characterized in that include the following steps：
(1) apple vinegar is made after taking former vinegar of apple and cider to mix in proportion；
(2) it will drain away the water after elder berry and cherry cleaning, apple vinegar, the water of above-mentioned steps (1) be added, when extracting one section
Between, leaching liquor is obtained, it is spare；
(3) purple sweet potato is cleaned and is drained away the water, be cut into purple sweet potato fourth, will filtered after the juicing of purple sweet potato fourth, it is spare to obtain filtrate；
(4) will the filtrate of the elder berry extracting solution of above-mentioned steps (2) and step (3) mix after be added asparagus amino-acid calcium,
Plant peptide, sweetener and acidity regulator, stir evenly；
(5) mixed material of step (4) is subjected to sterilization treatment；
(6) vacuum filling is got product.
8. the preparation method of the beverage rich in anthocyanidin according to claim 7, which is characterized in that leaching in above-mentioned steps (1)
Temperature raising degree is 70-75 DEG C, extraction time 4-5h.
9. the preparation method of the beverage rich in anthocyanidin according to claim 7, which is characterized in that above-mentioned steps are adopted in (5)
Use ozone sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810693836.2A CN108902581A (en) | 2018-06-29 | 2018-06-29 | A kind of beverage and preparation method thereof rich in anthocyanidin |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810693836.2A CN108902581A (en) | 2018-06-29 | 2018-06-29 | A kind of beverage and preparation method thereof rich in anthocyanidin |
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| CN108902581A true CN108902581A (en) | 2018-11-30 |
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| CN201810693836.2A Pending CN108902581A (en) | 2018-06-29 | 2018-06-29 | A kind of beverage and preparation method thereof rich in anthocyanidin |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011173A (en) * | 2007-01-30 | 2007-08-08 | 沈阳麦金利食品制造有限公司 | OPC beverage and its making method |
| CN103230053A (en) * | 2013-04-13 | 2013-08-07 | 林广章 | Fruit-vinegar-type proanthocyanidin beverage and preparation method thereof |
| CN103547176A (en) * | 2011-05-03 | 2014-01-29 | 阿瑟塔纳红酒醋公司 | Drink |
| CN107647208A (en) * | 2017-09-22 | 2018-02-02 | 芜湖晋诚农业科技有限公司 | A kind of apple vinegar composite beverage |
-
2018
- 2018-06-29 CN CN201810693836.2A patent/CN108902581A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011173A (en) * | 2007-01-30 | 2007-08-08 | 沈阳麦金利食品制造有限公司 | OPC beverage and its making method |
| CN103547176A (en) * | 2011-05-03 | 2014-01-29 | 阿瑟塔纳红酒醋公司 | Drink |
| CN103230053A (en) * | 2013-04-13 | 2013-08-07 | 林广章 | Fruit-vinegar-type proanthocyanidin beverage and preparation method thereof |
| CN107647208A (en) * | 2017-09-22 | 2018-02-02 | 芜湖晋诚农业科技有限公司 | A kind of apple vinegar composite beverage |
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Application publication date: 20181130 |