Preparation method of powdery red wine

A powdered red wine, powdered technology, applied in the field of powdered red wine, can solve the problems of limited embedding capacity, single cavity size, and restrictions, and achieve the effect of preventing cardiovascular diseases, simple preparation process, and wide application range

Active Publication Date: 2015-01-28
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Currently, the wall materials used in commercially available solid beverages and microencapsulated alcohol phenols are mainly starch and derivatives, dextrin, edible colloids, etc., and the products made of these wall materials have poor ability to retain flavor substances, and are used Insoluble phenomenon often exists in the process
It is also reported that β-cyclodextrin is used as a wall material to embed flavor substances, but a single β-cyclodextrin has the characteristics of poor water solubility, single cavity size, and limited embedding ability, so it is not suitable for the red wine powdering process.
The powdered red wine products in the European and American markets are mainly obtained from fermented distiller’s grains through solvent extraction or direct drying. Although they also contain the nutrients and flavor of red wine, their application is often limited due to lack of clarity after brewing.

Method used

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  • Preparation method of powdery red wine
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Preparation of red wine-composite cyclodextrin compound: with commercially available red wine as raw material and commercially available compound cyclodextrin K50 as auxiliary material, 100g of compound cyclodextrin was added to 1L of red wine, sealed with plastic wrap, Stirring at 45°C for 6 hours at a stirring speed of 100 rpm to prepare a red wine-complex cyclodextrin complex;

[0028] (2) Red wine powdering: the red wine-cyclodextrin compound prepared in step (1) is spray-dried to obtain powdered red wine (water content 2%); the spray-drying conditions are feed temperature 50°C, homogeneous Pressure 50MPa, air inlet temperature 180°C, air outlet temperature 80°C, spray pressure 100kPa;

[0029] The powdered red wine prepared through the above steps is dissolved in water, wherein the mass ratio of the powdered red wine to water is 1:10 to obtain liquid red wine.

Embodiment 2

[0031] (1) Preparation of red wine-complex cyclodextrin compound: with commercially available white wine as raw material and commercially available compound cyclodextrin K50 as auxiliary material, 150g of compound cyclodextrin was added to 1L of white wine, sealed with plastic wrap, Stir at 52°C for 4 hours at a stirring speed of 150 rpm to prepare a red wine-complex cyclodextrin complex;

[0032] (2) Red wine powdering: the red wine-cyclodextrin compound prepared in step (1) is spray-dried to obtain powdered red wine (water content 5%); the spray-drying conditions are feed temperature 60°C, homogeneous Pressure 30MPa, inlet air temperature 140°C, outlet air temperature 70°C, spray pressure 180kPa;

[0033] The powdered red wine prepared through the above steps is dissolved in water, wherein the mass ratio of the powdered red wine to water is 1:15 to obtain liquid red wine.

Embodiment 3

[0035] (1) Preparation of red wine-complex cyclodextrin compound: with commercially available pink wine as raw material and commercially available compound cyclodextrin K50 as auxiliary material, 125g of compound cyclodextrin was added to 1L of pink wine, sealed with plastic wrap, Stirring at 60°C for 5 hours at a stirring speed of 125 rpm to prepare a red wine-complex cyclodextrin complex;

[0036] (2) Red wine powdering: the red wine-cyclodextrin compound prepared in step (1) is spray-dried to obtain powdered red wine (moisture content 3.5%); the spray-drying conditions are feed temperature 55°C, homogeneous Pressure 40MPa, air inlet temperature 160°C, air outlet temperature 90°C, spray pressure 140kPa;

[0037] The powdered red wine prepared through the above steps is dissolved in water, wherein the mass ratio of the powdered red wine to water is 1:5 to obtain liquid red wine.

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Abstract

The invention discloses a preparation method of powdery red wine. The preparation method comprises the following steps: by using marketed red wine as a raw material and composite cyclodextrin as an auxiliary, firstly, mixing the auxiliary material and the raw material at a ratio of (100-150):1g/L; adjusting the temperature at 45-60 DEG C in a sealing state; stirring at a stirring speed of 100-150 r/m for 4-6 hours to prepare a red wine-composite cyclodextrin complex; and finally, spraying and drying the complex to obtain the powdery red wine. According to the powdery red wine disclosed by the invention, not only are the flavor and functional components of the red wine effectively stored and is the red wine conveniently stored and conveyed, but also the red wine is convenient to use. When in use, the powdery red wine is mixed with water in proportion so as to be added and used according to the demand of a target formula such as beverages, health products and cosmetics. The powdery red wine disclosed by the invention has the characteristics of being simple in process, low in cost, wide in application range and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method of powdering commercially available red wine to prepare powdered red wine and its application. Background technique [0002] Red wine has complex components and rich content. It contains functional ingredients such as antioxidant polyphenols and resveratrol, and is also rich in minerals, such as phosphorus, calcium, iron, magnesium, copper, etc. In addition, it also contains a variety of amino acids, minerals Substances and vitamins, etc., have important functions such as preventing arteriosclerosis, heart disease, stroke, improving cold deficiency syndrome, improving sleep, relieving stress, calming the mind, eliminating fatigue, regulating physique, improving skin quality, improving eyesight, and lowering cholesterol. However, the main component of 80% of liquid red wine is moisture, which brings great inconvenience to the storage and transportation of red wine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/00
Inventor 王金鹏金征宇葛云李林林王丽华张曦文蔡灿欣徐学明周星焦爱权田耀旗杨哪
Owner JIANGNAN UNIV
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