Composition for decomposing grape pomace and application thereof

Abstract

The present invention discloses a composition for decomposing grape pomace and its application. The composition comprises 39 to 41 parts by weight of pectin complex enzyme, 0.8 to 2.2 parts by weight of pectate lyase and 0.8 to 2.2 parts by weight of glucanase. The present invention utilizes grape pomace by soaking fresh grapes in ice water, and using composite pectinase, rhamnogalacturonic acid lyase, β-glucanase and tannin enzyme combined enzymatic hydrolysis technology to develop and utilize grape pomace, which not only improves the juice yield of grape juice, increases the color of grapes, and reduces the sour taste of grape juice, improves the overall flavor of grape juice, and is easy to operate, environmentally friendly and energy-saving, and has broad application prospects in large-scale food industry production.

Description

Technical Field

[0001] The invention relates to the field of food processing, and in particular to a composition for decomposing grape pomace and application thereof. Background Art

[0002] Grape pomace is waste material discharged during the production of wine and grape juice, and is composed of grape skins, seeds, and a small amount of pulp. In the production of grape juice, about 350 kg of waste material is generated for every ton of grapes processed, of which grape skins account for 48% to 55%, grape seeds account for 20% to 45%, and grape stems account for 1% to 2%. Grape pomace contains a variety of organic matter and has certain functional biological value, which can be further developed and utilized as a production raw material. However, most of the grape juice production companies in my country treat grape pomace as garbage when producing grape juice, and even need to invest money to clean it up. The grape pomace cannot be effectively utilized, resulting in a waste of resources. In addition, if the grape pomace cannot be handled in time, it is easy to rot and deteriorate, polluting the environment.

[0003] From the perspective of current industry and technical characteristics, my country's comprehensive development and utilization of grape pomace is not deep enough, and some of it is used as feed and fertilizer. However, the dietary fiber, proanthocyanidins, resveratrol and other ingredients rich in grape pomace are beneficial to human health. If grape pomace is developed and utilized, it can avoid waste of resources and reduce environmental pollution, and it can extend the grape industry chain and improve economic and social benefits.

[0004] From the current industry technical information, most of them are planned extraction methods for grape skin or core, and the use of the extracted substances involves a wide range of industries, including beauty, medicine, health care, food and other industries. Through analysis, it is found that the process of extracting these substances is generally complicated, the process is cumbersome, and the extraction technology and equipment are required to be high. Limited by these conditions, the extraction of a certain component from grape skin is only based on small-scale research and application in the laboratory, and it is difficult to achieve industrial large-scale production and promotion. On the other hand, the content of the extract in grape skin is small, and it is difficult to extract it on a large scale, the cost is high, and the economic benefits are small.

[0005] The amount of solid waste in the grape industry is still huge. How to improve the juice yield of grape juice and better develop and utilize grape pomace is a difficult problem for the grape-related food processing industry. Summary of the invention

[0006] In order to solve the problem that grape pomace cannot be effectively utilized in the prior art, the present invention provides a composition for decomposing grape pomace and application thereof.

[0007] The first object of the present invention is to provide a composition for decomposing grape pomace.

[0008] The second object of the present invention is to provide the application of the above composition in the development and utilization of grape pomace.

[0009] The third object of the present invention is to provide the use of the above composition in preparing grape juice.

[0010] A fourth object of the present invention is to provide a method for preparing grape juice.

[0011] A fifth object of the present invention is to provide grape juice prepared by the above method.

[0012] In order to achieve the above object, the present invention is implemented by the following scheme:

[0013] The invention uses enzymatic hydrolysis technology to improve the juice yield of grape skin residues, so that the grape skin and core residues are turned into treasure.

[0014] A composition for decomposing grape pomace comprises 39 to 41 parts by weight of pectin complex enzyme, 0.8 to 2.2 parts by weight of pectate lyase and 0.8 to 2.2 parts by weight of glucanase.

[0015] Preferably, the composition further comprises 390 to 810 parts by weight of tannase.

[0016] Preferably, the pectin complex enzyme is Pectinex Ultra SPL; the pectate lyase is rhamnogalacturonate lyase; and the glucanase is β-glucanase.

[0017] The Pectinex Ultra SPL is sourced from Novozymes (China) Investment Co., Ltd. of Denmark; the rhamnogalacturonate lyase is sourced from Shanghai Jinpan Biotechnology Co., Ltd. of China; and the β-glucanase is sourced from Ningxia Xiasheng Industrial Group Co., Ltd. of China.

[0018] More preferably, the composition comprises 40 parts by weight of Pectinex Ultra SPL, 1 to 2 parts by weight of rhamnogalacturonate lyase, and 1 to 2 parts by weight of β-glucanase.

[0019] Further preferably, the composition comprises 40 parts by weight of Pectinex Ultra SPL, 1 part by weight of rhamnogalacturonate lyase and 1 part by weight of β-glucanase.

[0020] More preferably, the tannase is Dongheng Huadao tannase or Xiasheng tannase.

[0021] Further preferably, the tannase is 400 parts by weight of Dongheng Huadao tannase or 400 parts by weight of Xiasheng tannase.

[0022] The Dongheng Huadao tannase comes from Nanning Dongheng Huadao Biotechnology Co., Ltd. in China; the Xiasheng tannase comes from Ningxia Xiasheng Industrial Group Co., Ltd. in China.

[0023] The use of any of the above compositions in the development and utilization of grape pomace should also be within the protection scope of the present invention.

[0024] The use of any of the above compositions in preparing grape juice should also be within the protection scope of the present invention.

[0025] Soaking fresh grapes in ice water can increase the juice yield and the soluble solid content of the juice. Composite pectin methylesterase destroys the cell structure of grape skin tissue and releases a large amount of tannins (a general term for various polyphenols). The astringency in grape juice mainly comes from tannins (proanthocyanidins) of various polymerization degrees, and tannins are also the main contributors to the color of grape juice. Tanninase used in the present invention can hydrolyze tannins in grapes, reduce bitterness, and maintain the unique color of grape skin.

[0026] A method for preparing grape juice comprises the following steps:

[0027] S1. Soak the grapes after removal of impurities in water at 0℃~2℃ for 20min~30min;

[0028] S2. removing moisture from the surface of the grapes, squeezing the juice, filtering, and obtaining grape juice and grape pomace;

[0029] S3. Mix grape pomace, water, pectin complex enzyme, pectate lyase, glucanase and tannase in a mass ratio of (90-110): (8-12): (0.039-0.041): (0.0008-0.0022): (0.0008-0.0022): (0.390-0.410) to obtain a fully reacted mixture, and the obtained reactant is squeezed and filtered to obtain an enzymatic juice;

[0030] S4. Mix the enzymatically hydrolyzed juice with the original grape juice.

[0031] Preferably, in step S1, the impurity removal method is destemming, cleaning and / or disinfection.

[0032] More preferably, in step S1, the cleaning method is to use a bubbler to clean the grapes.

[0033] Further preferably, in step S1, the lifting frequency of the bubbler conveyor belt is 20±2 Hz.

[0034] Further preferably, in step S1, the grapes are washed with a bubbler for 2 minutes.

[0035] More preferably, in step S1, the disinfection method is to disinfect with a diluted sodium hypochlorite solution having an effective chlorine concentration of 150 ppm to 250 ppm.

[0036] Further preferably, in step S1, the disinfection method is to disinfect the grapes in a bubbler using a sodium hypochlorite dilution solution having an effective chlorine concentration of 150 ppm to 250 ppm.

[0037] More preferably, in step S1, after the disinfection is completed, the grapes are sprayed and cleaned with deionized water until the effective chlorine concentration on the surface of the grapes is lower than 50 ppm.

[0038] Preferably, in step S1, the grapes after being cleaned are soaked in water at 0°C to 2°C.

[0039] Preferably, in step S1, the soaking time is 25 minutes.

[0040] Preferably, in step S2, the method for removing moisture from the surface of the grapes is drying with a fan.

[0041] Preferably, in step S2, the juicing method is to use a juicer to extract the juice.

[0042] More preferably, in step S2, the juicer is a screw juicer.

[0043] Preferably, in step S2, the filtering method is filtering with a sieve with a pore size of 0.5 mm.

[0044] More preferably, in step S2, the juice outlet of the juice extractor is provided with a screen with a pore size of 0.5 mm.

[0045] Further preferably, in step S2, the juice outlet of the spiral juicer is provided with a screen with a pore size of 0.5 mm.

[0046] More preferably, in step S2, the rotation speed of the spiral juicer is 100 rpm.

[0047] Preferably, in step S2, 0.05% (w / w) ascorbic acid is added.

[0048] Preferably, the pectin complex enzyme is Pectinex Ultra SPL; the pectate lyase is rhamnogalacturonate lyase; and the glucanase is β-glucanase.

[0049] More preferably, in step S3, grape pomace, water, Pectinex Ultra SPL, rhamnogalacturonic acid lyase, β-glucanase and tannase are uniformly mixed in a mass ratio of 100:10:0.04:0.001:0.001:0.4.

[0050] More preferably, the tannase is Dongheng Huadao tannase or Xiasheng tannase.

[0051] The Pectinex Ultra SPL comes from Novozymes (China) Investment Co., Ltd. of Denmark; the rhamnosegalacturonate lyase comes from Shanghai Jinpan Biotechnology Co., Ltd. of China; the β-glucanase comes from Ningxia Xiasheng Industrial Group Co., Ltd. of China; the Dongheng Huadao tannase comes from Nanning Dongheng Huadao Biotechnology Co., Ltd. of China; and the Xiasheng tannase comes from Ningxia Xiasheng Industrial Group Co., Ltd. of China.

[0052] Preferably, in step S3, the method for sufficient reaction is: reacting at 38°C to 42°C for 1.4h to 2.1h.

[0053] More preferably, in step S3, the method for sufficient reaction is: reacting at 40° C. for 1.4 h to 2.1 h.

[0054] Further preferably, in step S3, the method for sufficient reaction is: reacting at 40° C. for 1.5 h to 2 h.

[0055] More preferably, in step S3, the method for sufficient reaction is: reacting at 40° C. for 1.5 h.

[0056] Preferably, in step S3, the juicing method is to use a juicer to extract the juice.

[0057] More preferably, in step S3, the juicer is a screw juicer.

[0058] Preferably, in step S3, the filtering method is filtering with a sieve with a pore size of 0.5 mm.

[0059] More preferably, in step S3, the juice outlet of the juice extractor is provided with a screen with a pore size of 0.5 mm.

[0060] Further preferably, in step S3, the juice outlet of the spiral juicer is provided with a screen with a pore size of 0.5 mm.

[0061] More preferably, in step S3, the rotation speed of the spiral juicer is 100 rpm.

[0062] Preferably, in step S4, the enzymatically hydrolyzed juice is cooled to 4° C. to 8° C. and then mixed with the original grape juice.

[0063] More preferably, in step S4, the cooling method is cooling by a tubular cooler.

[0064] Preferably, the method further comprises step S5: degassing.

[0065] More preferably, in step S5, the degassing method is: degassing the grape juice in a degassing tank with a vacuum degree of -0.1 MPa to -0.05 MPa.

[0066] More preferably, in step S5, the degassing is to remove all air.

[0067] Preferably, the method further comprises step S6: sterilization and cooling.

[0068] More preferably, in step S6, the sterilization is performed at 60±2° C. for 1 min.

[0069] Grape juice prepared by any of the above methods should also be within the protection scope of the present invention.

[0070] The present invention has no limitation on the variety of grapes.

[0071] Preferably, the grape variety is one or more of Kyoho, Xiahei or Heiti.

[0072] More preferably, the grape variety is Kyoho.

[0073] Compared with the prior art, the present invention has the following beneficial effects:

[0074] The present invention soaks fresh grapes in ice water and uses a combined enzymatic hydrolysis technology of composite pectinase, rhamnogalacturonic acid lyase, beta-glucanase and tannin to develop and utilize grape skin residues, which not only improves the juice yield of grape juice, increases the color of grapes and reduces the sour taste of grape juice, thereby improving the overall flavor of grape juice, but also is convenient to operate, environmentally friendly and energy-saving, and has broad application prospects in large-scale food industry production. BRIEF DESCRIPTION OF THE DRAWINGS

[0075] Figure 1 A flow chart of a method for preparing grape juice. DETAILED DESCRIPTION

[0076] The present invention is further described in detail below in conjunction with the accompanying drawings and specific examples of the specification. The examples are only used to explain the present invention and are not used to limit the scope of the present invention. The test methods used in the following examples are conventional methods unless otherwise specified; the materials and reagents used are reagents and materials that can be obtained from commercial channels unless otherwise specified.

[0077] The information of the enzymes used in the examples of the present invention is as follows:

[0078] SPL: Pectinex Ultra SPL, a pectin complex enzyme containing pectin methylesterase, pectin acetylesterase, pectin lyase, polygalacturonase and hemicellulase, purchased from Novozymes (China) Investment Co., Ltd., Denmark;

[0079] RL: rhamnogalacturonate lyase, purchased from Shanghai Jinpan Biotechnology Co., Ltd., China;

[0080] De: β-glucanase, purchased from Ningxia Xiasheng Industrial Group Co., Ltd., China;

[0081] XXL: Pectinex XXL, a pectin complex enzyme containing pectin methylesterase, pectin acetylesterase, pectin lyase, polygalacturonase, hemicellulase and arabinanase, etc., purchased from Novozymes (China) Investment Co., Ltd., Denmark;

[0082] UF: Pectinex UF, a pectin complex enzyme containing pectin methylesterase, pectin acetylesterase, pectin lyase, polygalacturonase and hemicellulase, purchased from Novozymes (China) Investment Co., Ltd., Denmark;

[0083] AFP: Pectinex Ultra AFP, a pectin complex enzyme containing pectin methylesterase, pectin acetylesterase, pectin lyase, polygalacturonase, hemicellulase and arabinanase, purchased from Novozymes (China) Investment Co., Ltd., Denmark;

[0084] NS: NovoShape, pectin methylesterase, purchased from Novozymes (China) Investment Co., Ltd., Denmark;

[0085] DH: DH tannase, full name Dongheng Huadao tannase, purchased from Nanning Dongheng Huadao Biotechnology Co., Ltd., China;

[0086] XS: XS tannase, full name Xiasheng tannase, was purchased from Ningxia Xiasheng Industrial Group Co., Ltd., China.

[0087] Example 1 Effect of Soaking on Grape Juice Yield

[0088] 1. Experimental methods

[0089] (1) Grape cleaning and disinfection:

[0090] Select fresh grapes and remove the stems;

[0091] Add deionized water to the bubbler, set the frequency of the bubbler conveyor belt to 20 ± 2 Hz, and put the grapes into the machine to wash for 2 minutes;

[0092] Then add sodium hypochlorite dilution with an effective chlorine concentration of 150-250 ppm into the bubbler, set the lifting frequency of the bubbler conveyor belt to 20±2Hz, and disinfect the grapes for 4 minutes;

[0093] The grapes are cleaned by spraying with deionized water until the effective chlorine concentration on the surface of the grapes is less than 50 ppm.

[0094] (2) Soaking grapes and drying them

[0095] Take 20 kg of the grapes obtained in the previous step and divide them into 4 groups at 5 kg per group, which are recorded as groups 1 to 4.

[0096] Group 1 was not treated; Groups 2 to 3 were soaked in ice water at 0℃ to 2℃, room temperature water at 20℃ to 22℃, and warm water at 30℃ to 32℃ for 25 minutes respectively; the grapes were taken out and the moisture on the surface of the grapes was dried with a fan.

[0097] (3) Juicing

[0098] 0.05% (w / w) ascorbic acid was added to groups 1 to 3 respectively, and then groups 1 to 3 were placed in a spiral juicer (Philips large-diameter spiral juicer HR1889 / 71), a sieve with a pore size of 0.5 mm was placed at the juice outlet, and the machine was operated (speed 100 rpm) to extract juice;

[0099] The liquid discharged from the juice outlets of groups 1 to 3 is collected to obtain grape juice.

[0100] (4) Statistics

[0101] Weigh and record the mass of the grape juice, and calculate the juice yield according to the formula: juice yield = weight of grape juice ÷ weight of grapes before juicing × 100%.

[0102] (5) Determination of soluble solids content

[0103] The soluble solids content in grape juice was determined according to the “Agricultural Industry Standard of the People’s Republic of China NY / T 2637-2014 Determination of Soluble Solids Content of Fruits and Vegetables - Refractometer Method”.

[0104] 2. Experimental results

[0105] Table 1 Juice yield of grapes soaked at different temperatures

[0106]

[0107] As shown in Table 1, the juice yield of grapes after soaking at 0℃~2℃ and 20℃~22℃ was 75% both, but the soluble solids content of grape juice squeezed from grapes soaked at 0℃~2℃ was the highest, and the sweetness was more obvious than that of grapes in other groups.

[0108] The above results show that soaking fresh grapes in ice water can increase the juice yield, improve the soluble solids content of the juice, and make the sweetness more obvious.

[0109] Example 2 Enzymatic hydrolysis of grape pomace by different enzymes

[0110] 1. Experimental methods

[0111] (1) Grape cleaning and disinfection:

[0112] Select fresh Kyoho grapes and remove the stems;

[0113] Add deionized water to the bubbler, set the frequency of the bubbler conveyor belt to 20±2Hz, and put the grapes into the machine to wash for 2 minutes;

[0114] Then add sodium hypochlorite dilution with an effective chlorine concentration of 150-250 ppm into the bubbler, set the lifting frequency of the bubbler conveyor belt to 20±2Hz, and disinfect the grapes for 4 minutes;

[0115] The grapes are cleaned by spraying with deionized water until the effective chlorine concentration on the surface of the grapes is less than 50 ppm.

[0116] (2) Soak grapes in ice water and dry them

[0117] Soak the grapes in ice water at 0℃~2℃ for 25 minutes; take out the grapes and use a fan to dry the moisture on the surface of the grapes.

[0118] (3) Spiral Juicing

[0119] Take 60 kg of the grapes obtained in the previous step and divide them into 12 groups at 5 kg per group, which are recorded as groups 1 to 13.

[0120] 0.05% (w / w) ascorbic acid was added to groups 1 to 13 respectively, and then groups 1 to 13 were placed in a spiral juicer (Philips large-diameter spiral juicer HR1889 / 71), a sieve with a pore size of 0.5 mm was placed at the juice outlet, and the machine was operated (speed 100 rpm) to extract juice;

[0121] Collect the liquid discharged from the juice outlets of groups 1 to 13 to obtain grape juice; inject the grape juice of groups 1 to 13 into a buffer tank through a tubular cooler and refrigerate at 6±2°C for a storage time of less than 1.5 hours; collect the solid at the screen of the juice outlet of groups 2 to 12 to obtain grape skin residue.

[0122] (4) Enzymatic hydrolysis of grape pomace

[0123] 10% (w / w) water was added to the grape pomace obtained from groups 2 to 13 respectively; enzyme was added to the grape pomace obtained from groups 2 to 13 according to the information shown in Table 2; enzyme, water and grape pomace obtained from groups 2 to 13 were fully mixed, and enzymolyzed at 40° C. for 1.5 h in an enzymolysis tank, and stirring was maintained during the enzymolysis process.

[0124] Table 2 Enzymatic hydrolysis of grape pomace by different enzymes

[0125]

[0126] (5) Secondary Juice Extraction

[0127] The grape skin residues of groups 2 to 13 after enzymatic hydrolysis were respectively placed in a spiral juicer (Philips large-diameter spiral juicer HR1889 / 71), a sieve with a pore size of 0.5 mm was placed at the juice outlet, and the machine was operated (rotation speed 100 rpm) to extract the juice.

[0128] The liquid discharged from the juice outlets of groups 2 to 13 is collected to obtain the enzymatic juice.

[0129] (6) Backfill

[0130] The enzymatic hydrolyzed juices of groups 2 to 13 are injected into the buffer tank storing the grape juice through the tubular cooler and mixed evenly;

[0131] After all the air is removed from the liquid through a degassing tank (vacuum degree is -0.1MPa~-0.05MPa), it is injected into a tubular heating sterilizer and sterilized at 60±2℃ for 1min; the grape juice is obtained by cooling to 6±2℃.

[0132] (7) Statistics

[0133] The mass of grapes before juicing, the mass of original grape juice, the mass of grape pomace and grape juice were recorded, and the juice yield was calculated according to the formula: juice yield = weight of grape juice ÷ weight of grapes before juicing × 100%.

[0134] (8) Sensory evaluation

[0135] According to the "Standard of the Ministry of Agriculture, Animal Husbandry and Fisheries of the People's Republic of China NY 82.2-1988 Juice Determination Method Sensory Evaluation Method", the obtained grape juice was subjected to sensory evaluation and scoring. The scoring criteria are as follows:

[0136] Smell: If the grape aroma is very strong and pure without any foreign aroma, it will be recorded as 3 points; if the grape aroma is pleasant and without any foreign aroma, it will be recorded as 2 points; if the grape aroma is slightly weak with a slight other smell, it will be recorded as 1 point; if there is a clear foreign aroma, it will be recorded as 0 points;

[0137] Acidity: mild sourness and harmonious sugar-acid ratio, 3 points; slightly obvious sourness but harmonious sugar-acid ratio, 2 points; strong sourness and unharmonious sourness, 1 point; strong sourness and difficulty in swallowing, 0 points;

[0138] Sweetness: 3 points for mild sweetness and harmonious sugar-acid ratio; 2 points for mild sweetness and harmonious sugar-acid ratio; 1 point for slightly weak sweetness and unharmonious sugar-acid ratio; 0 points for weak sweetness and unharmonious sugar-acid ratio;

[0139] Astringency: mild astringency, 3 points; mild astringency, 2 points; obvious astringency, 1 point; strong astringency, 0 points;

[0140] Color: darker color and better gloss, 3 points; darker color and glossy, 2 points; lighter color and poor gloss, 1 point; light color and no gloss, 0 points.

[0141] 2. Experimental results

[0142] Table 3 Statistical results of enzymatic hydrolysis of grape pomace by different enzymes

[0143]

[0144]

[0145] As shown in Table 3, the juice yield of group 9 with the addition of SPL, RL and De enzymatic hydrolysis of grape pomace was the highest.

[0146] Table 4 Sensory evaluation results of enzymatic hydrolysis of grape pomace by different enzymes

[0147]

[0148] As shown in Table 4, the highest total scores in sensory evaluation were obtained in Groups 1, 9 and 10. Group 1 scored high because it was not enzymatically hydrolyzed, so its acidity and astringency were low, and its color was light, but its juice yield was also low. The astringency of Group 10 was more obvious than that of Group 9.

[0149] The above results show that adding SPL, RL and De to grape pomace for enzymatic hydrolysis can improve the juice yield of grapes and increase the color and flavor of grape juice.

[0150] Example 3 Enzymatic hydrolysis conditions of grape pomace

[0151] 1. Experimental Methods

[0152] 1. Ratio of SPL, RL and De

[0153] (1) According to the steps in Example 2, the grapes were cleaned, disinfected, soaked in ice water and dried.

[0154] (2) Juicing

[0155] Take 25 kg of the grapes obtained in the previous step and divide them into 5 groups at 5 kg per group, which are recorded as groups 1 to 5.

[0156] 0.05% (w / w) ascorbic acid was added to groups 1 to 5 respectively, and then groups 1 to 5 were placed in a spiral juicer (Philips large-diameter spiral juicer HR1889 / 71), a sieve with a pore size of 0.5 mm was placed at the juice outlet, and the machine was operated (speed 100 rpm) to extract juice;

[0157] The liquid discharged from the juice outlets of groups 1 to 5 is collected to obtain grape juice; the grape juice is injected into a buffer tank through a tubular cooler and refrigerated at 6±2° C. The storage time is within 1.5 hours; the solid at the screen of the juice outlets of groups 1 to 5 is collected to obtain grape skin residue.

[0158] (3) Enzymatic hydrolysis of grape pomace

[0159] 10% (w / w) water was added to the grape pomace obtained in groups 1 to 5 respectively; enzyme was added to the grape pomace obtained in groups 1 to 5 according to the information shown in Table 5; enzyme, water and grape pomace obtained in groups 1 to 5 were fully mixed, and enzymolyzed at 40° C. for 1.5 h in an enzymolysis tank, and stirring was maintained during the enzymolysis process.

[0160] Table 5 Enzymatic hydrolysis of grape pomace by enzymes in different ratios

[0161]

[0162] (4) According to the steps in Example 2, the grape pomace of groups 1 to 5 after enzymatic hydrolysis was subjected to secondary juice extraction to obtain enzymatic hydrolyzed juice.

[0163] (5) The enzymatically hydrolyzed juices of groups 1 to 5 were backfilled according to the steps in Example 2 to obtain grape juice.

[0164] (6) The juice yields of groups 1 to 5 were calculated according to the method of Example 2, and sensory evaluation was performed on the grape juices of groups 1 to 5.

[0165] 2. Temperature and time of enzymatic hydrolysis

[0166] (1) According to the steps in Example 2, the grapes were cleaned, disinfected, soaked in ice water, and dried.

[0167] (2) Juicing

[0168] Take 45 kg of the grapes obtained in the previous step and divide them into 9 groups at 5 kg per group, which are recorded as groups 6 to 14.

[0169] 0.05% (w / w) ascorbic acid was added to groups 6 to 14 respectively, and then groups 6 to 14 were placed in a spiral juicer (Philips large-diameter spiral juicer HR1889 / 71), a sieve with a pore size of 0.5 mm was placed at the juice outlet, and the machine was operated (speed 100 rpm) to extract juice;

[0170] The liquid discharged from the juice outlets of groups 6 to 14 is collected to obtain grape juice; the grape juice is injected into a buffer tank through a tubular cooler and refrigerated at 6±2° C. The storage time is within 1.5 hours; the solid at the screen of the juice outlet of groups 1 to 5 is collected to obtain grape skin residue.

[0171] (3) Enzymatic hydrolysis of grape pomace

[0172] 10% (w / w) water, 0.04% (w / w) SPL, 0.001% (w / w) RL and 0.001% (w / w) De were added to the grape skin residues obtained in groups 6 to 14, and the mixture was thoroughly mixed. Enzymolysis was performed in an enzymolysis tank according to the information shown in Table 6, and stirring was maintained during the enzymolysis process.

[0173] Table 6 Enzymatic hydrolysis of grape pomace at different temperatures and times

[0174]

[0175] (4) According to the steps in Example 2, the grape pomace of groups 6 to 14 after enzymatic hydrolysis was subjected to secondary juice extraction to obtain enzymatic hydrolyzed juice.

[0176] (5) The enzymatic hydrolyzed juices of groups 6 to 14 were backfilled according to the steps in Example 2 to obtain grape juice.

[0177] (6) The juice yields of groups 6 to 14 were calculated according to the method of Example 2, and sensory evaluation was performed on the grape juices of groups 6 to 14.

[0178] 2. Experimental Results

[0179] Table 7 Statistical results of enzyme hydrolysis of grape pomace with different ratios

[0180]

[0181] As shown in Table 7, the juice yield of groups 1 and 2 was higher, and it also showed that increasing the addition of RL and De or reducing the addition of SPL would reduce the juice yield.

[0182] Table 8 Sensory evaluation results of different ratios of enzymes for enzymatic hydrolysis of grape skin residues

[0183]

[0184] As shown in Table 8, different ratios of SPL, RL, and De have little effect on sensory perception.

[0185] The above results show that adding 0.04% (w / w) SPL, 0.001% (w / w) RL and 0.001% (w / w) De to grape pomace for enzymatic hydrolysis can increase the juice yield of grapes, improve the flavor of grape juice and increase the color of grape juice. Group 1 and Group 2 have higher juice yield and consistent total sensory scores. The amount of RL added in Group 2 is more than that in Group 1. Comprehensively considered, Group 1 has the best overall effect.

[0186] Table 9 Statistical results of enzymatic hydrolysis of grape pomace at different temperatures and times

[0187]

[0188] As shown in Table 9, if the enzymatic hydrolysis temperature is too low or the time is too short, the enzyme cannot fully function and the juice yield is low; if the temperature is too high, both the juice yield and the juice flavor will be affected. Therefore, 40°C enzymatic hydrolysis for 1.5 h was selected.

[0189] Table 10 Sensory evaluation results of enzymatic hydrolysis of grape pomace at different temperatures and times

[0190]

[0191] As shown in Table 10, enzymatic hydrolysis at 30℃ has a greater impact on the juice yield of grapes, and enzymatic hydrolysis at 50℃ will produce a distinct boiled taste in the grapes. The sensory score at 30℃ is also high because the enzyme cannot play its maximum role at low temperature, so the tannin content of enzymatic hydrolysis is low, the astringency is low and the score is high; therefore, choosing 40℃ can increase the juice yield without the cooking taste.

[0192] The above results show that adding SPL, RL and De to grape pomace and enzymatic hydrolysis at 40℃ for 1.5h can increase the juice yield, improve the flavor of grape juice and increase the color of grape juice.

[0193] Example 4 Enzymatic hydrolysis of grape pomace by combining tannin

[0194] 1. Experimental methods

[0195] (1) According to the steps in Example 2, the grapes were cleaned, disinfected, soaked in ice water, and dried.

[0196] (2) Juicing

[0197] Take 50 kg of the grapes obtained in the previous step and divide them into 10 groups at 5 kg per group, which are recorded as groups 1 to 10.

[0198] 0.05% (w / w) ascorbic acid was added to groups 1 to 10 respectively, and then groups 1 to 10 were placed in a spiral juicer (Philips large-diameter spiral juicer HR1889 / 71), a sieve with a pore size of 0.5 mm was placed at the juice outlet, and the machine was operated (speed 100 rpm) to extract juice;

[0199] The liquid discharged from the juice outlets of groups 1 to 10 is collected to obtain grape juice; the grape juice is injected into a buffer tank through a tubular cooler and refrigerated at 6±4° C. for a storage time of less than 1.5 hours; the solid at the screen of the juice outlets of groups 1 to 10 is collected to obtain grape skin residue.

[0200] (3) Enzymatic hydrolysis of grape pomace

[0201] 10% (w / w) water, 0.04% (w / w) SPL, 0.001% (w / w) RL and 0.001% (w / w) De were added to the grape pomace obtained in groups 1 to 10, respectively, and tannase was added to the grape pomace obtained in groups 1 to 10 according to the information shown in Table 11; the mixture was fully mixed and enzymolyzed in an enzymolysis tank at 40° C. for 1.5 h, and stirring was maintained during the enzymolysis process.

[0202] Table 11 Enzymatic hydrolysis of grape pomace by tanninase

[0203]

[0204] (4) According to the steps in Example 2, the grape pomace of groups 1 to 10 after enzymatic hydrolysis was subjected to secondary juice extraction to obtain enzymatic hydrolyzed juice.

[0205] (5) The enzymatically hydrolyzed juices of groups 1 to 10 were backfilled according to the steps in Example 2 to obtain grape juice.

[0206] (6) The juice yields of groups 1 to 10 were counted according to the method of Example 2, and sensory evaluation was performed on the grape juices of groups 1 to 10.

[0207] 2. Experimental results

[0208] Table 12 Statistical results of the enzymatic hydrolysis of grape pomace using tannin enzyme

[0209]

[0210]

[0211] As shown in Table 12, the combined addition of XS tannase or DH tannase to hydrolyze grape pomace can increase the juice yield. In general, the effect of combined enzymatic hydrolysis with XS tannase is better than that of combined enzymatic hydrolysis with DH tannase.

[0212] Table 13 Sensory evaluation results of enzymatic hydrolysis of grape skin residues using tannin enzyme

[0213]

[0214] As shown in Table 13, the acidity and astringency of the grape juice obtained by enzymatic hydrolysis of grape pomace after the combined addition of XS tannase or DH tannase were improved to a certain extent, but excessive addition of tannase would produce off-flavor.

[0215] The above results show that the combined use of pectin complex enzyme Pectinex Ultra SPL, rhamnogalacturonate lyase, β-glucanase and summer tannin enzyme to hydrolyze grape pomace has a synergistic effect, which makes effective use of grape pomace, improves the juice yield of grapes, increases the color, reduces astringency, and improves the overall flavor of grape juice. In addition, the cost of enzymatic hydrolysis of grape pomace is much lower than that of extracting organic matter from grape pomace, and the efficiency is also high, and the operation is simple and quick. In addition to being used to backfill the original juice, the enzymatic juice obtained after enzymatic hydrolysis of grape pomace can also be used to adjust the color of different varieties of grapes or to prepare other products.

[0216] Example 5 A method for preparing grape juice

[0217] The process of the preparation method of this embodiment is as follows Figure 1 As shown, the specific steps are as follows:

[0218] 1. Cleaning and disinfection of grapes:

[0219] (1) Select fresh grapes and remove the stems;

[0220] (2) Add deionized water to the bubbler, set the frequency of the bubbler conveyor belt to 20 ± 2 Hz, and place the grapes in the machine for washing for 2 min;

[0221] (3) Add sodium hypochlorite dilution with an effective chlorine concentration of 150 to 250 ppm into the bubbler, set the frequency of the bubbler conveyor belt to 20 ± 2 Hz, and disinfect the grapes for 4 minutes;

[0222] (4) The grapes are cleaned by spraying with deionized water until the effective chlorine concentration on the surface of the grapes is less than 50 ppm.

[0223] 2. Soak grapes in ice water and blow dry

[0224] Soak the grapes in ice water at 0℃~2℃ for 25 minutes; take out the grapes and use a fan to dry the moisture on the surface of the grapes.

[0225] 3. Spiral Juicing

[0226] (1) adding 0.05% (w / w) ascorbic acid to the grapes obtained in the previous step, and then placing them in a spiral juicer, placing a sieve with a pore size of 0.5 mm at the juice outlet, and running the machine (rotation speed 100 rpm) to extract the juice;

[0227] (2) collecting the liquid discharged from the juice outlet to obtain grape juice; injecting the grape juice into a buffer tank through a tubular cooler, and refrigerating at 6±2°C for a storage time of no more than 1.5 hours;

[0228] (3) Collect the solids at the juice outlet screen to obtain grape skin residue.

[0229] 4. Enzymatic hydrolysis of grape skin residue

[0230] SPL, RL, De, tannin, water and grape skin residue were fully mixed in a mass ratio of 0.040:0.001:0.001:0.4:10:100, and enzymolysis was carried out in an enzymolysis tank at 40°C for 1.5 h, with stirring maintained during the enzymolysis process.

[0231] 5. Secondary Juice Extraction

[0232] The enzymatically hydrolyzed grape skin residues were placed into the spiral juicer, a sieve with a pore size of 0.5 mm was placed at the juice outlet, and the machine was operated to extract the juice.

[0233] The liquid discharged from the juice outlet is collected to obtain the enzymatic juice.

[0234] 6. Backfill

[0235] (1) injecting the enzymatically hydrolyzed juice into a buffer tank storing grape juice through a tubular cooler and mixing the mixture evenly;

[0236] (2) After all the air is removed from the liquid through a degassing tank (vacuum degree is -0.1MPa to -0.05MPa), it is injected into a tubular heating sterilizer and sterilized at 60±2℃ for 1 min; the grape juice is obtained by cooling to 6±2℃.

[0237] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit the protection scope of the present invention. For ordinary technicians in this field, other different forms of changes or modifications can be made based on the above descriptions and ideas. It is not necessary and impossible to list all the implementation methods here. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the claims of the present invention.

Claims

1. A composition for decomposing grape pomace, characterized in that: The invention comprises 39 to 41 parts by weight of pectin complex enzyme, 0.8 to 2.2 parts by weight of pectate lyase and 0.8 to 2.2 parts by weight of glucanase; The pectin complex enzyme is Pectinex Ultra SPL; The pectate lyase is rhamnogalacturonate lyase; The glucanase is β-glucanase.

2. The composition according to claim 1, characterized in that The composition further comprises 390 to 810 parts by weight of tannase.

3. The composition according to claim 1, characterized in that The composition comprises 40 parts by weight of Pectinex Ultra SPL, 1 to 2 parts by weight of rhamnogalacturonate lyase and 1 to 2 parts by weight of β-glucanase.

4. Use of the composition according to any one of claims 1 to 3 in the development and utilization of grape pomace.

5. Use of the composition according to any one of claims 1 to 3 in preparing grape juice.

6. A method for preparing grape juice, characterized in that: The following steps are involved: S1. Soak the grapes after removal of impurities in water at 0℃~2℃ for 20min~30min; S2. removing moisture from the surface of the grapes, squeezing the juice, filtering, and obtaining grape juice and grape pomace; S3. Mix grape pomace, water, pectin complex enzyme, pectate lyase, glucanase and tannase in a mass ratio of (90-110): (8-12): (0.039-0.041): (0.0008-0.0022): (0.0008-0.0022): (0.390-0.410) to obtain a fully reacted mixture, and the obtained reactant is squeezed and filtered to obtain an enzymatic juice; The pectin complex enzyme is Pectinex Ultra SPL; The pectate lyase is rhamnogalacturonate lyase; The glucanase is β-glucanase; S4. Mix the enzymatically hydrolyzed juice with the original grape juice.

7. The method according to claim 6, characterized in that In step S3, the method for fully reacting is: reacting at 38°C to 42°C for 1.4h to 2.1h.

8. The method according to claim 6, characterized in that In step S3, the pectin complex enzyme is PectinexUltra SPL; the pectate lyase is rhamnogalacturonate lyase; and the glucanase is β-glucanase.

9. Grape juice prepared by the method according to any one of claims 6 to 8.

Images