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Preparation method of fermentation type whole grape fruit powder

A fermented, grape-based technology, applied in the field of fermented grape whole fruit powder preparation, can solve the problems of nutrient content, color and flavor damage, grape fruit powder limitation, low product purity, etc., to protect human organs and tissues, reduce drying aid The use of agents, the effect of good color

Active Publication Date: 2018-08-31
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Spray drying has high requirements on materials, such as low viscosity and sugar content, otherwise the powder yield will be extremely low, and even burnt smell will occur in serious cases, and the nutritional content, color and flavor of the product will be easily destroyed; at the same time, due to A large amount of drying aids are added in the drying process, and the resulting product has low purity, which greatly restricts the production of grape fruit powder by spray drying

Method used

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  • Preparation method of fermentation type whole grape fruit powder
  • Preparation method of fermentation type whole grape fruit powder
  • Preparation method of fermentation type whole grape fruit powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of fermented grape whole fruit powder, specifically comprising the following steps:

[0026] (1) Raw material selection: select fresh grapes with a maturity of 8 to 9, clean them, and remove microorganisms and impurities attached to the grape skin;

[0027] (2) Putting into the tank: after crushing the washed grapes, put the grape slurry into the fermenter, and add 5 mg of potassium metabisulfite to each L of grape slurry;

[0028] (3) Fermentation: Add 0.25g Kluyveromyces thermophilic yeast and coconut meat powder accounting for 3% of the weight of the grape pulp to each L of grape pulp, stir well and then ferment, and stop fermentation when the grape fermentation reaches 12 degrees Baume ;

[0029] The preparation method of coconut meat powder is as follows: add whey protein after beating the coconut meat (the mass ratio of coconut meat and whey protein is 80:1), pass through a colloid mill, freeze-dry, and then superfinely pulverize to 200 mesh;...

Embodiment 2

[0034] A preparation method of fermented grape whole fruit powder, specifically comprising the following steps:

[0035] (1) Raw material selection: select fresh grapes with a maturity of 8 to 9, clean them, and remove microorganisms and impurities attached to the grape skin;

[0036] (2) Putting into the tank: after crushing the washed grapes, put the grape slurry into the fermenter, and add 5 mg of potassium metabisulfite to each L of grape slurry;

[0037] (3) Fermentation: Add 0.25g Kluyveromyces thermophilic yeast and coconut meat powder accounting for 2% of the weight of the grape pulp to each L of grape pulp, stir evenly and then ferment, and stop fermentation when the grape fermentation reaches 8 degrees Baume ;

[0038] The preparation method of coconut meat powder is as follows: add whey protein after beating the coconut meat (the mass ratio of coconut meat and whey protein is 80:1), pass through a colloid mill, freeze-dry, and then superfinely pulverize to 200 mesh...

Embodiment 3

[0042] A preparation method of fermented grape whole fruit powder, specifically comprising the following steps:

[0043] (1) Raw material selection: select fresh grapes with a maturity of 8 to 9, clean them, and remove microorganisms and impurities attached to the grape skin;

[0044] (2) Putting into the tank: after crushing the washed grapes, put the grape slurry into the fermenter, and add 5 mg of potassium metabisulfite to each L of grape slurry;

[0045] (3) Fermentation: Add 0.25g of Kluyveromyces thermophila, 0.02g of HC pectinase and 3% of the weight of grape pulp to each L of grape pulp, and then ferment after stirring evenly. When the grapes are fermented to 12 Stop fermentation at Baume degrees;

[0046] The preparation method of coconut meat powder is as follows: add whey protein after beating the coconut meat (the mass ratio of coconut meat and whey protein is 80:1), pass through a colloid mill, freeze-dry, and then superfinely pulverize to 200 mesh;

[0047] (4...

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Abstract

The invention relates to a preparation method of fermentation type whole grape fruit powder, and belongs to the technical field of deep processing of agriculture products. The preparation method comprises the following steps of selecting raw materials, putting the treated raw materials into a jar for fermentation, performing pulping, and performing drying, wherein in the fermentation process, thermophilic kluyveromyces and coconut flesh powder are inoculated. The whole grape fruit powder disclosed by the invention is rich in nutrients, rich in amino acids, vitamins, polyphenol, polysaccharideand trace elements of potassium, ferrum and the like; the whole grape fruit powder is rich in polyphenol, has the efficacy of resisting oxidation, eliminating free radicals and preventing free radicals from destroying cells of human bodies, protects organs and tissues of the human bodies, and prevents and treats more than 100 kinds of diseases caused by free radicals, including heart diseases, cancer, premature senility, diabetes, arteriosclerosis and the like; the whole grape fruit powder is good in taste, moderate in sour and sweet degree, and gentle in sour degree; the whole grape fruit powder is rich in polysaccharide, and has the efficacy of adjusting immunity, reducing blood sugar and the like; and the whole grape fruit powder is good in color and long in storage time. According to the preparation method disclosed by the invention, the usage of drying aid can be reduced, and the product quality can be improved; and through the preparation method provided by the invention, the whole grape fruit powder is high in powder yield, good in mouth feel and long in storage time.

Description

technical field [0001] The invention relates to a preparation method of fermented grape whole fruit powder, which belongs to the technical field of deep processing of agricultural products. Background technique [0002] Grapes are sour, sweet and juicy, rich in vitamins, minerals, dietary fiber and polyphenols with biological activity. It is an important economic crop. However, during the ripening and harvesting season of grapes every year, a considerable amount of non-commercial fruit will be discarded, such as the pruned fruit grains when grading and boxing and sorting the ear shape, and the fruit grains that fall from the fruit stems during transportation and sales, etc. Not only does it cause environmental pollution, but it also causes a great waste of resources. If the sales situation is not good, the grapes that are backlogged in the cold storage will also be dumped and become a source of pollution. Therefore, it is urgent to improve the intensive processing level of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/00A23L3/46
CPCA23L3/46A23V2002/00A23L19/01A23L29/065A23V2200/30A23V2200/308A23V2200/324A23V2200/326A23V2200/328A23V2250/76A23V2300/10
Inventor 孙玉霞王兴凯刘丽娜赵新节管雪强杨东岳王恒振
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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