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Preparation method of compound fruit and vegetable powder of grape pomace essence

A technology of fruit and vegetable powder and grape pomace, which is applied in the field of food processing to achieve broad market prospects, increase utilization, and reduce damage

Inactive Publication Date: 2015-12-30
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are very few nutritional preparations on the market. With the improvement of people's living standards, people are constantly pursuing refreshing and fresh tastes, and at the same time paying more attention to the pursuit of nutritional value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Put a certain amount of grape pomace 60g into a conical flask, add 180ml of distilled water, stir while adding, and let stand for 30min;

[0021] (2) Boil the sample obtained in step 1 at 50°C for 5 minutes, and pulverize it in a liquid state, so that the solution can fully penetrate into the cell tissue;

[0022] (3) Put the fully infiltrated sample into the vacuum microwave equipment for rapid heating pretreatment, the vacuum degree is 70Kpa, the power is 400W, and the extraction time is 20min.

[0023] (4) Centrifuge the extract obtained above for 5min at a rotating speed of 8000r / min, then filter, and then filter the filtrate through 250 mesh to obtain an impurity-free filtrate;

[0024] (5) Select 100g of apples, 150g of pears, 150g of cabbage, and 200g of carrots, which are free from insect damage and rot; then they are washed and dried, and the fruits are cut into thin slices of 3cm×3cm×2cm. Separate the leaves and stems of the vegetables, cut the stems into...

Embodiment 2

[0035] (1) Put 65g of ice grape pomace into a conical flask, add 260ml of distilled water, stir while adding, and let stand for 30min;

[0036] (2) Boil the sample obtained in step 1 at 40°C for 20 minutes, and pulverize it in a liquid state, so that the solution can fully penetrate into the cell tissue;

[0037] (3) Put the fully infiltrated sample into the vacuum microwave equipment for rapid heating pretreatment, the vacuum degree is 80Kpa, the power is 300W, and the extraction time is 30min.

[0038] (4) Centrifuge the extract obtained above at a rotating speed of 5000r / min for 10min, then filter, and then filter the filtrate through 250 mesh to obtain a filtrate without impurities;

[0039] (5) Select peach 150g, mango 200g, cabbage 200g, loofah 250g, no insect damage, no rot; then it is washed and dried, and the fruit is cut into thin slices of 3cm×3cm×2cm. Separate the leaves and stems of the vegetables, cut the stems into 3cm×3cm pieces, and cut the leaves into 5cm×5c...

Embodiment 3

[0050] (1) Put 60g of ice grape pomace into the conical flask, add 100ml of distilled water, stir while adding, and let it stand for 20min;

[0051] (2) Boil the sample obtained in step 1 at 45°C for 10 minutes, and pulverize it in a liquid state, so that the solution can fully penetrate into the cell tissue;

[0052] (3) Put the fully infiltrated sample into vacuum microwave equipment for rapid heating pretreatment, the vacuum degree is selected at 60Kpa, the power is 500W, and the extraction time is 10min.

[0053] (4) Centrifuge the extract obtained above for 3min at a rotating speed of 10000r / min, then filter, and then filter the filtrate through 250 mesh to obtain a filtrate without impurities;

[0054] (5) Select 125g of bananas, 170g of oranges, 180g of potatoes, and 230g of cucumbers, which are free from insect damage and rot; then they are washed and dried, and the fruits are cut into thin slices of 3cm×3cm×2cm. Separate the leaves and stems of the vegetables, cut th...

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PUM

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Abstract

The invention discloses a preparation method of a grape pomace essence and fruit and vegetable powder combined blending agent, which relates to the technical field of food processing. The preparation method comprises steps of firstly, extracting nutrition ingredients in grape pomace through a microwave vacuum extracting technology, and simultaneously drying fruits and vegetables through microwave vacuum drying, and then grinding the dried fruits and vegetables; then, dissolving the obtained materials in extracting water, flavoring and pelleting; and finally, carrying spray-drying, rotationally roasting in three sections in a vacuum environment at low temperature to obtain a finished product. The prepared blending agent disclosed by the invention not only realizes reasonable utilization of residual dregs in a wine brewing process and reserves nutrition ingredients in the grape dregs, but also contains nutrition ingredients of fruits and vegetables; so that the prepared blending agent is green and healthy, high in nutrition value and convenient to eat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of grape pomace extract compound fruit and vegetable powder preparation. Background technique [0002] In our country, most of the winemaking enterprises still stay at the level of winemaking, and there is still a big gap in the development and utilization of the deep layer of grape marc after wine making. my country is one of the big countries in grape production, and about 10,000 tons of wine grape marc are produced every year. , for these waste residues are used for animal feed, or for field fertilizer, or for other development and utilization, but the proportion and degree of comprehensive utilization are relatively low, and the nutritional value and medicinal value of grape residue have not been improved. Value is fully utilized. The grape marc after winemaking is rich in ingredients with special nutritional value and pharmacological activity, suc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/39A23L1/29A23L33/00
CPCA23L2/39A23L2/52A23L3/46A23L5/34A23L19/01A23L19/07A23L33/105
Inventor 邢亚阁车振明蒋丽林洪斌刘洪曹东陈燕黎星辰王冉冉邓奥宇
Owner XIHUA UNIV