Preparation method of low-sugar nutritious grape can

A grape and canning technology, which is applied in the field of preparation of low-sugar and nutritious canned grapes, can solve the problems of canned grapes losing nutrients and short grape growing seasons, and achieve the effect of maintaining blood sugar levels, low sweetness, and insulin secretion balance

Active Publication Date: 2014-08-13
NINGBO SHOWCO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the growing season of grapes is very short and cannot meet the year-round demand in the market. As a storage method, canned grapes also have a long processing history in our country, but the canned grapes produced by the traditional canned grape production process are lost. most of the nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. The treatment of grape skins: the grapes are cleaned and dried, then peeled, and the grape pulp is set aside; the stripped grape skins are cleaned again, dried, and then added to a mixed aqueous solution of 1% ethanol by volume; The mass ratio to the mixed aqueous solution is 1:3;

[0024] 2. Grind the mixture obtained in step (1) with a colloid mill until there is no coarse fiber feeling after being touched by hand, and then separate the solid and liquid through 200 mesh gauze; the volume percentage of the solid obtained after separation is Soak in 1% ethanol mixed water for 0.5h according to the mass ratio of 1:2-3;

[0025] 3. Then the mixture obtained in step (2) is filtered, the filtrate is collected, and the filtrate is subjected to solid-liquid separation for the second time through a high-speed centrifuge, then left to stand, and the clarified liquid is taken for use; the centrifuge speed is 600 rpm;

[0026] 4. Mix 100 parts of water, 5 parts of clarified l...

Embodiment 2

[0029] 1. The treatment of grape skins: the grapes are cleaned and dried, then peeled, and the grape pulp is set aside; the stripped grape skins are cleaned again, dried, and then added to a mixed aqueous solution of 1.5% ethanol by volume; The mass ratio to the mixed aqueous solution is 1:2;

[0030] 2. Grind the mixture obtained in step (1) with a colloid mill until there is no coarse fiber feeling after being touched by hand, and then separate the solid and liquid through 200 mesh gauze; the volume percentage of the solid obtained after separation is Soak in 1.5% ethanol mixed water for 0.6h at a mass ratio of 1:2.5;

[0031] 3. Then the mixture obtained in step (2) is filtered, the filtrate is collected, and the filtrate is subjected to solid-liquid separation for the second time through a high-speed centrifuge, then left to stand, and the clarified liquid is taken for use; the centrifuge speed is 800 rpm;

[0032] 4. Mix 100 parts of water, 6 parts of clarified liquid in...

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PUM

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Abstract

The invention discloses a preparation method of a low-sugar nutritious grape can. The preparation method comprises the following steps: peeling off grape skins and setting grape pulp aside for later use; adding the grape skins into 1-1.5 vol% of ethyl alcohol and milling with colloid mill until there is no hand feeling of crude fibre; carrying out solid-liquid separation by sieving through 200-mesh gauze; immersing a solid in a mixed liquid containing 1-1.5 vol% of ethyl alcohol according to the mass ratio of 1:2-3 for 0.5-1h; filtering, carrying out centrifugal separation on a filtrate, and letting a clear liquor stand for later use; uniformly mixing 100 parts by weight of water, 4-6 parts by weight of the clear liquor from the step (3), 15-20 parts by weight of maltose, 0.2-0.5 part of calcium lactate and 0.04-0.05 part of vitamin C to obtain a matching soup of the grape can; and mixing and the pulp and the matching soup and tinning to obtain the grape can. The preparation method has the following advantages: raw materials are saved; environmental pollution is prevented; and nutritional ingredients of grapes can be fully utilized.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing a low-sugar (so-called low-sugar means: about 6% of fructose in grapes itself, and about 6% of added maltooligosaccharides) nutritional canned grapes. Background technique [0002] Grapes are rich in nutrition, tender and delicious, sweet and sour, and are popular among young and old. They are good fruits. Grapes contain essential vitamins, minerals and a small amount of protein and fat for the human body. Grape is mild in nature, sweet and sour in taste, non-toxic, and traditional Chinese medicine has regarded it as a good product for nourishing blood. Regular consumption of grapes can relieve neurasthenia, relieve fatigue, nourish liver and kidney, strengthen muscles and bones, and treat palpitations, night sweats, dry cough, less phlegm, and backache. It is also effective for leg pain, weakness of muscles and bones, weak spleen and Qi, edema of limbs, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/08
Inventor 钱德康吴寿波
Owner NINGBO SHOWCO FOOD
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