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Enzyme-containing compound grape powder and preparation method thereof

A technology of compound powder and grape powder, which is applied in the directions of yeast-containing food ingredients, bacteria used in food preparation, and functions of food ingredients.

Inactive Publication Date: 2017-02-01
BEIJING KEHUITONG WISDOM SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] The technical problem solved by the present invention is to overcome the defects of the existing grape compound powder and its preparation, use grape powder as the main raw material, add Lactobacillus plantarum powder and enzyme powder with strong probiotic properties, and scientifically compound wheat malt powder, modified Functional raw materials such as dietary fiber prepare an enzyme-containing grape compound powder with natural taste and color, high content of nutrients and biologically active substances, simple components, strong functionality, and remarkable health effects

Method used

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  • Enzyme-containing compound grape powder and preparation method thereof
  • Enzyme-containing compound grape powder and preparation method thereof
  • Enzyme-containing compound grape powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] raw material preparation

[0080] 1. Preparation of wheat malt powder

[0081] Its preparation method comprises the following steps:

[0082]Put the wheat in an ultrasonic cleaning machine with 0.02% sodium bicarbonate solution at room temperature with a power of 300W and a frequency of 25KHz for 4 minutes, take it out, drain it, and microwave dry it at a frequency of 2450MHz, a power of 3000W, a temperature of 40°C, and a material layer thickness of 3cm 13s, then soak for 5 hours in a soaking solution with a temperature of 35°C and a pH value of 7. The soaking solution contains a compound enzyme with a mass percentage concentration of 0.20%. Ventilate once every 18min with a ventilation pressure of 0.14MPa. cm, pulse time 200μs, and pulse frequency 70Hz, conduct high-voltage pulse electric field treatment until the moisture content of wheat reaches 43%; drain the soaked wheat, and carry out dark germination in the germination room. The dark germination temperature is ...

Embodiment 2

[0098] An enzyme-containing grape compound powder is mainly prepared from the following raw materials in parts by weight:

[0099] 40 parts of grape powder, 25 parts of wheat germ powder, 12 parts of modified dietary fiber, 9 parts of papaya powder, 9 parts of Lactobacillus plantarum powder, 14 parts of enzyme powder, 7 parts of lemon powder;

[0100] Wherein the preparation method of grape powder comprises the following steps:

[0101] Put the grapes into an ultrasonic cleaning machine filled with 0.2% sodium bicarbonate solution, wash them at room temperature at 300W, 30KHz for 8 minutes, drain, cut each grape fruit into four parts, and spread them in a single layer in a microwave dryer. Power 4kW, temperature 125°C, dry for 4s, then soak in sericin peptide solution with a concentration of 10% by mass for 9 minutes, take it out, freeze it at -20°C for 40 minutes, and immediately crush it, the particle size of the crushed product is 0.4mm, then add crushed Water with 2 times...

Embodiment 3

[0109] An enzyme-containing grape compound powder is mainly prepared from the following raw materials in parts by weight:

[0110] 35 parts of grape powder, 23 parts of wheat germ powder, 11 parts of modified dietary fiber, 8 parts of papaya powder, 8 parts of Lactobacillus plantarum powder, 13 parts of enzyme powder, 6 parts of lemon powder;

[0111] Wherein the preparation method of grape powder comprises the following steps:

[0112] Put the grapes into an ultrasonic cleaner filled with 0.1% sodium bicarbonate solution, wash them at room temperature at 200W, 35KHz for 5 minutes, drain, cut each grape fruit into four parts, and spread them in a single layer in a microwave dryer. Power 3kW, temperature 120°C, dry for 3s, then soak in sericin peptide solution with a concentration of 8% by mass for 8 minutes, take it out, freeze at -18°C for 30 minutes, and crush immediately, the particle size of the crushed product is 0.3mm, then add crushed Water with 1 times the amount of s...

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Abstract

The invention discloses enzyme-containing compound grape powder and a preparation method thereof. According to the enzyme-containing compound grape powder disclosed by the invention, grape powder which has natural color, flavor and mouth feel, and functional products including lactobacillus plantarum powder, wheat malt powder, modified dietary fibers, enzyme powder, papaya powder and the like are scientifically compounded, so that the nutrition, the food safety and the health-care functions of the compound grape powder are effectively improved, and the prebiotics and the quality stability of the compound grape powder are obviously improved; and compared with conventional compound grape powder, the enzyme-containing compound grape powder disclosed by the invention has the advantages of being simple in components, natural in color, flavor and mouth feel, high in nutrient value, powerful in health-care functions, high in content of bioactive substances, high in quantity of viable bacteria of probiotics, high in prebiotics, complete in kinds of functional metabolins of probiotics, high in content of functional metabolins of probiotics, high in food safety and long in guarantee period.

Description

technical field [0001] The invention relates to grape deep-processing products, in particular to an enzyme-containing grape compound powder and a preparation method thereof. Background technique [0002] Solid beverages are beverages with a water content of less than 5%, which have a certain shape, such as granules, flakes, blocks, powders, etc., and need to be reconstituted before drinking. Solid beverages are made by removing moisture from liquid beverages. The purpose of removing moisture is: one is to prevent deterioration or spoilage caused by enzymes or microorganisms in the beverage itself, so as to facilitate storage; the other is to facilitate storage and transportation. Compared with liquid beverages, solid beverages have the following characteristics: significantly lighter in weight, significantly smaller in size, and easy to carry; good in flavor, good in instant solubility, wide in application range, easy to drink; easy to maintain hygiene; simple in packaging a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/395A23L2/52A23L33/10A23L33/135A23L33/14A23L33/21A23L5/30
CPCA23L2/395A23L2/52A23V2002/00A23V2400/175A23V2400/51A23V2400/169A23V2200/30A23V2200/3204A23V2250/5116A23V2250/76A23V2300/14A23V2300/12A23V2300/48
Inventor 李秉典
Owner BEIJING KEHUITONG WISDOM SCI & TECH CO LTD
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