Fruit wine product beneficial to health of cardiovascular system and preparation method thereof

Patent metadata

Field	Value
Publication number	US-11091728-B2
Application number	US-201916259945-A
Country	US
Kind code	B2
Filing date	Jan 28, 2019
Priority date	Dec 28, 2017
Publication date	Aug 17, 2021
Grant date	Aug 17, 2021

Abstract

The present invention discloses a fruit wine product beneficial to the health of a cardiovascular system and a preparation method thereof, and belongs to the technical field of traditional food functionalization. The present invention uses the fruit wine as a base material; by leaching black garlic and baked onion and/or adding tomato clear juice powder and concentrated onion juice, taking advantage of the synergistic effect of alcohol with promoted Amadori compounds, flavonoids and/or proanthocyanidins extraction from the black garlic, baked onion, tomato clear juice powder and concentrated onion juice, to prepare fruit wine product containing 5-15 g/100 mL alcohol, 20-100 mg/100 mL Amadori Compound, 30-50 mg/100 mL total flavonoids and/or 100-250 mg/100 mL proanthocyanidins, and such fruit wine product can more effectively reduce the blood viscosity of consumers and achieve an beneficial effect on cardiovascular health.

First claim

What is claimed is:

1. A method for preparing a fruit wine product, which comprises:
a) providing a base fruit wine comprising an alcohol content of 12 to 15 g/100 mL,
b) leaching black garlic and baked onion into the base fruit wine thereby releasing one or more Amadori Compounds into the base fruit wine,
c) mixing the base fruit wine from step b) with tomato clear juice powder and concentrated onion juice to obtain a fruit wine concentrate, and
d) mixing the fruit wine concentrate with a fruit wine having an alcohol concentration lower than the base fruit wine of step a),
wherein the fruit wine product obtained by these steps comprises:
i) 5 to 15 g/100 mL alcohol,
ii) 20 to 100 mg/100 mL of the Amadori Compounds, and
iii) 30 to 50 mg/100 mL total flavonoids and/or 100 to 250 mg/100 mL of proanthocyanidins,
wherein the fruit wine product is beneficial to cardiovascular system health,
wherein the black garlic is prepared by heating fresh garlic at a temperature of 45 to 90° C. and a relative humidity of 50 to 95% for 30 to 90 days, and wherein the black garlic comprises Amadori Compounds at a concentration of 10 g/kg or higher, and
wherein the baked onion is prepared by baking fresh onion at 180 to 300° C. for 10 to 30 min, and wherein the baked onion comprises Amadori Compounds at a concentration of 8 g/kg or higher.

2. The method for preparing the fruit wine product of claim 1 , wherein the base fruit wine comprises a mixture of one or more of: grape wine, blueberry wine, chokeberry wine, bayberry wine, and Chinese wolfberry wine.

3. The method for preparing the fruit wine product of claim 2 , wherein the base fruit wine comprises 100 to 250 mg/100 mL anthocyanidins.

4. The method for preparing the fruit wine product of claim 1 , wherein the total flavonoid content of the concentrated onion juice is 1.5 g/kg or higher and the Amadori Compounds of the concentrated onion juice are at a concentration of 10 g/kg or higher.

5. The method for preparing the fruit wine product of claim 1 , wherein the tomato clear juice powder is prepared by the steps of:
providing tomatoes,
crushing the tomatoes,
hydrolyzing the tomatoes in pectin,
filtering the tomatoes to yield a filtrate,
heating the filtrate at moderate heat, and
drying the heated filtrate to yield the tomato clear juice powder, and
wherein the Amadori Compounds of the tomato clear juice powder are at a concentration of 10 g/kg or higher.

6. The method for preparing the fruit wine product of claim 1 , further comprising the following steps:
(a) providing the base fruit wine comprising an alcohol concentration of 12 to 15 g/100 mL,
(b) leaching 5 to 10 g/100 mL of the black garlic and 3 to 10 g/100 mL of the baked onion into the base fruit wine for 3 minutes,
(c) incubating the base fruit wine in an environment of 4 to 10° C. for 5 to 8 hours,
(d) filtering and removing residue from the base fruit wine,
(e) mixing the base fruit wine with 1 to 5 g/100 mL of the tomato clear juice powder and/or 1 to 5 g/100 mL of the onion juice concentrate to obtain the fruit wine concentrate, and
(f) adjusting the alcohol content of the base fruit wine by adding the fruit wine having an alcohol concentration lower than the base fruit wine of step a) to achieve an alcohol content of 5 to 15 g/100 mL in the fruit wine product.

7. The method for preparing the fruit wine product of claim 1 , wherein after mixing the fruit wine concentrate with the fruit wine having an alcohol concentration lower than the base fruit wine of step a), the method further comprises removing insoluble ingredients from the fruit wine product by fine filtration.

8. A method for preparing a fruit wine product, which comprises:
a) providing a base fruit wine comprising an alcohol content of 12 to 15 g/100 mL,
b) leaching black garlic and baked onion into the base fruit wine thereby releasing one or more Amadori Compounds into the base fruit wine,
c) mixing the base fruit wine from step b) with tomato clear juice powder and concentrated onion juice to obtain a fruit wine concentrate, and
d) mixing the fruit wine concentrate with a fruit wine to having an alcohol concentration that is lower than the base fruit wine of step a),
wherein the fruit wine product obtained by these steps comprises
i) 5 to 15 g/100 mL alcohol,
ii) 20 to 100 mg/100 mL of the Amadori Compounds, and
iii) 30 to 50 mg/100 mL of total flavonoids and/or 100 to 250 mg/100 mL of proanthocyanidins,
wherein the fruit wine product is beneficial to cardiovascular system health,
wherein the black garlic is prepared by heating fresh garlic at a temperature of 45 to 90° C. and a relative humidity of 50 to 95% for 30 to 90 days, wherein the black garlic is present in an amount of 5 to 10 g/100 mL, and wherein the black garlic comprises Amadori Compounds at a concentration of 10 g/kg or higher, and
wherein the baked onion is prepared by baking fresh onion at 180 to 300° C. for 10 to 30 min and pulverizing the baked onion to a mesh size of 60 mesh, wherein the baked onion has a concentration of 3 to 10 g/100 mL in the fruit wine, and wherein the baked onion comprises Amadori Compounds at a concentration of 8 g/kg or higher.

9. The method for preparing the fruit wine product of claim 8 , wherein the base fruit wine comprises a mixture of one or more of: grape wine, blueberry wine, chokeberry wine, bayberry wine, and Chinese wolfberry wine.

10. The method for preparing the fruit wine product of claim 9 , wherein the base fruit wine comprises 100 to 250 mg/100 mL anthocyanidins.

Assignees

• Univ Jiangnan

Inventors

• Zhang Lianfu
• Li Shuo
• Yu Jiahao

Classifications

• C12G1/14 Primary

  Preparation of wine or sparkling wine with low alcohol content (methods for reducing the alcohol content after fermentation C12H3/00) · CPC title

• C12G2200/21

  Wine additives, e.g. flavouring or colouring agents · CPC title

• A23L2/52

  Adding ingredients (adding preservatives A23B70/10) · CPC title

• A23L2/02

  containing fruit or vegetable juices · CPC title

• C12G3/055

  extracted from plants · CPC title