Preparing method of grape extract

A technology for extracts and grapes, applied in the field of preparation of grape extracts, can solve problems such as the lack of development and utilization of spice resources, and achieve the effects of better taste and improvement of effective aroma components

Inactive Publication Date: 2015-12-09
TIANNING FLAVOR JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The grapes on the market are mostly used to make wine or squee...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Product Example

[0015] Grape extract: select grapes, clean the grapes, dry them in the shade to obtain raisins; weigh 50 parts of raisins, crush and sieve to 100 meshes, and dry in an oven to obtain grape powder. Add grape powder to citric acid buffer pH 6.5, heat up to inactivate, water bath temperature 80°C, time 20 minutes. The grape powder is treated by enzymolysis, and then centrifuged to obtain a clarified liquid; the enzymolysis conditions are: the ratio of cellulose to enzyme to liquid is 15:1, the reaction temperature is 55°C, the reaction time is 4 hours, the temperature is raised to kill the enzyme, and the water bath temperature is 95 ; ℃, time 10 minutes discharge centrifugation, centrifuge speed at 2000 rpm. The grape enzymatic hydrolyzate was concentrated in vacuum at 75°C for 50 minutes until the concentrated liquid was a quarter of the original filtrate, and the solvent was added to the concentrated liquid at a volume ratio of 1:4, and left to settle...

Embodiment 2

[0018] Product Example

[0019] Grape extract: selecting grapes; cleaning the grapes and drying them in the shade to obtain raisins; weighing 50 parts of raisins, crushing and sieving to 100 meshes, drying in an oven to obtain grape powder. Add grape powder to citric acid buffer pH6.5, heat up to inactivate, water bath temperature 75°C, time 20 minutes. The grape powder is treated by enzymolysis, and then centrifuged to obtain a clear liquid; the conditions of enzymolysis are: the ratio of cellulose to enzyme to liquid is 15:1, the reaction temperature is 55°C, the reaction time is 4 hours, the temperature is raised to inactivate the enzyme, and the temperature of the water bath is 80 ℃, the time is 10 minutes, and the material is centrifuged, and the centrifuge speed is 2000 rpm. The grape enzymatic hydrolyzate was concentrated in vacuo at 75°C for 50 minutes until the concentrated solution was 1 / 4 to 1 / 8 of the original filtrate. Add solvent to the concentrated solution at ...

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PUM

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Abstract

The invention discloses a preparing method of grape extract, which comprises the steps of taking grapes as raw materials, separating effective components by enzymolysis, then removing visible solid content with a centrifugal machine in a centrifugal manner to obtain clear transparent grape zymolyte, condensing the grape zymolyte in vacuum, and depositing a solvent to obtain the grape extract. The grape extract is used in essence, greatly improves quality of the essence and reduces production cost.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a preparation method of grape extract. Background technique [0002] Most of the current flavors are formulated with compounds, supplemented by natural plant extracts to improve taste. Traditional Chinese medicine has long said that grapes can nourish health. Grapes can nourish qi and blood, strengthen muscles and bones, and facilitate urination. Control qi and blood deficiency, cough due to lung deficiency, palpitation and night sweat, rheumatic arthralgia, gonorrhea, edema. Grapes have a mellow aroma and are favored by consumers. They are suitable for preparing essences as a kind of natural spices. Grapes on the market are mostly used to make wine or squeeze juice, and have not been developed and utilized as spice resources. Contents of the invention [0003] In order to solve the defects existing in the prior art, the purpose of the present invention is to provide a preparat...

Claims

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Application Information

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IPC IPC(8): A23L1/222A23L27/12
CPCA23V2002/00A23V2250/21A23V2300/28
Inventor 张贡博张树林徐正萍潘永冬
Owner TIANNING FLAVOR JIANGSU
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