High-value utilization method of grape young fruit thinning and removing waste

Abstract

The invention discloses a high-value utilization method of grape young fruit thinning and removing waste, and relates to the technical field of grape and wine industry byproduct processing. The invention provides a high-value utilization method of grape young fruit thinning waste, aiming at the problem that high-value-added utilization is difficult to realize due to the fact that thinned young fruits generated in the grape cultivation and management process are abandoned in an orchard. According to the method, three products with remarkable economic values, namely an acid increasing agent, a grape young fruit polyphenol extract and an animal feed, are successfully produced by carrying out comprehensive processing and resource utilization on grape young fruits which are thinned and removed. The application of the method not only solves the problem of environmental pressure caused by random discarding of thinned young fruits, but also realizes efficient conversion and cyclic utilization of agricultural wastes, and brings a new economic growth point for the grape planting industry.

Description

Technical Field

[0001] The invention relates to the technical field of grape and wine industry by-product processing, and in particular to a method for high-value utilization of grape young fruit thinning waste. Background Art

[0002] Fruit thinning is a crucial horticultural practice in grape cultivation. It allows the remaining young fruit to utilize more photosynthetic products, resulting in larger fruit and more uniform fruit quality. It is also one of the most effective measures to increase flowering the following year, reduce the risk of cascading, and balance the fruit-to-bud ratio. The large number of young fruit left in the orchard after thinning can rot and become reservoirs for pathogens, accelerating the spread of crop diseases, increasing soil acidity, and disrupting the microbial community in the forest soil. Young grape fruit contains numerous high-value-added components such as polyphenols, polysaccharides, and organic acids, which can be used as food flavorings. They have inhibitory effects on pathogens such as Salmonella typhimurium, Bacillus cereus, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus, as well as on tyrosinase and polyphenol oxidase, effectively combating enzymatic browning and oxidation. Furthermore, extracts from immature young grape fruit have shown significant effects in improving serum cholesterol levels, lowering blood sugar, and inhibiting cancer cell activity. However, due to fruit thinning, a large number of thinned young fruits are now abandoned in the orchard every year in the vineyard, making it impossible to utilize this potential agricultural resource and thus achieving high added value utilization of thinned young grape fruits. Summary of the Invention

[0003] The present invention aims to provide a method for high-value utilization of grape fruit thinning waste to address the problems of the prior art. By comprehensively processing and resource-utilizing thinned grape fruit, the present invention successfully produces three products with significant economic value. This not only addresses the environmental pressure caused by the indiscriminate discarding of thinned fruit, but also achieves efficient conversion and recycling of agricultural waste, creating a new economic growth point for the grape cultivation industry.

[0004] To achieve the above object, the present invention provides the following solutions:

[0005] The present invention provides a method for high-value utilization of grape young fruit thinning waste, comprising the following steps:

[0006] Select grapes that are free of rot, disease and insect pests and remove young fruits;

[0007] Thinning out the young grapes, removing stems and crushing them to obtain grape mash;

[0008] Separating the grape mash from skin and pomace to obtain young fruit juice and young fruit pomace;

[0009] Using mature low-acid wine grapes as raw materials, the young fruit juice as an acidifier, and brewer's yeast as a fermentation strain to ferment and prepare wine;

[0010] freeze-drying the young fruit pomace to obtain young fruit pomace dry powder, then extracting with a solvent to separate the extracted residue and a crude polyphenol extract; subjecting the crude polyphenol extract to resin adsorption separation to obtain grape young fruit polyphenols;

[0011] The extracted residue is mixed evenly with feed raw materials, inoculated with Lactobacillus plantarum and fermented to obtain animal feed.

[0012] Furthermore, sulfite and pectinase are added during the destemming and crushing process.

[0013] Furthermore, the amount of sulfurous acid added is 0.5-1.5 mL / L.

[0014] Furthermore, the added amount of the pectinase is 10-30 mg / L.

[0015] Furthermore, the fermentation temperature of the wine is 25-27°C.

[0016] Furthermore, when the wine is prepared by fermentation, the mass ratio of the mature low-acid wine grapes to the young fruit juice is 1.5-2.5%.

[0017] Furthermore, the solvent is an ethanol aqueous solution.

[0018] Furthermore, the extraction temperature when using the solvent for extraction is 35-45°C.

[0019] Furthermore, the resin is X-5 resin.

[0020] Furthermore, the inoculation amount of the plant lactobacillus is 1×10 9 CFU / kg.

[0021] The present invention discloses the following technical effects:

[0022] The present invention addresses the issue of abandoned grape thinning fruit, which is generated during grape cultivation and management, and is difficult to achieve high-value-added utilization. It provides a method for high-value-added utilization of grape thinning fruit waste. This method, through comprehensive processing and resource utilization of thinned grape fruit, successfully produces three products with significant economic value: an acidifier, a grape fruit polyphenol extract, and animal feed. This method not only alleviates the environmental pressure caused by the indiscriminate discarding of thinned fruit, but also achieves efficient conversion and recycling of agricultural waste, creating a new economic growth point for the grape cultivation industry. The acidifier can be used in the food and agricultural sectors to regulate acidity and improve product quality; the grape fruit polyphenol extract, rich in natural antioxidants, has broad application prospects in medicine, health products, and cosmetics; and the development of animal feed effectively supplements the livestock industry's demand for high-quality feed. By producing these three high-value-added products, the present invention significantly improves the resource utilization rate of grape thinning fruit, providing new ideas and technical support for sustainable agricultural production, while also promoting the development of an agricultural circular economy and achieving significant economic and social benefits. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0024] Figure 1 This is a schematic diagram of the method for high-value utilization of grape young fruit thinning waste according to the present invention. DETAILED DESCRIPTION

[0025] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0026] It should be understood that the terms described herein are intended only to describe particular embodiments and are not intended to limit the present invention. In addition, for numerical ranges herein, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. The intermediate value within any stated value or stated range, and each smaller range between any other stated value or intermediate value within the stated range, is also encompassed within the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded within the scope.

[0027] Unless otherwise indicated, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of any conflict with any incorporated document, the contents of this specification shall prevail.

[0028] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from the description of the invention. The description and examples are intended to be exemplary only.

[0029] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0030] Aiming at the problem that the thinned young fruits produced during the cultivation and management of grapes are abandoned in the orchard, and this potential agricultural resource cannot be utilized, thereby failing to achieve high added value utilization of the thinned young fruits of grapes, the present invention has developed a method for high value utilization of the thinned young fruits waste of grapes (see schematic diagram Figure 1 ), producing three products (acidifier, grape young fruit polyphenol extract and animal feed), thereby increasing the added value of grape thinned young fruit as a potential agricultural resource and alleviating the huge pressure on the orchard environment caused by the indiscriminate discarding of thinned young fruit.

[0031] Example 1

[0032] A method for high-value utilization of grape young fruit thinning waste comprises the following steps:

[0033] S1. Collection and sorting: Collect abandoned young fruits during the grape thinning period, select young fruits without rot, disease and insect pests, and remove leaves, branches and larger fruit stalks from the raw materials that meet the requirements on the operating table.

[0034] S2. Destemming and crushing: The young fruits screened in step S1 are added to a destemming and crushing machine. During the crushing process, 1 mL / L of sulfurous acid and 30 mg / L of pectinase are added, and dry ice is added for cooling and protection to obtain grape mash.

[0035] S3, skin and pomace separation: the grape mash obtained in step S2 is quickly cooled to 3°C, and is added to an air bag press to extract juice, with the juice extraction rate controlled below 40%. Protective gas is introduced during the juice extraction process to obtain young fruit juice and young fruit pomace.

[0036] S4. Application of primary product (acidifier)

[0037] S4.1 Destem and crush the mature low-acid wine grapes and add them to the fermentation tank. At the same time, add the young fruit juice obtained in step S3 at a ratio of 2%. Add 1 mL / L of sulfurous acid during the process of adding the grape mash, stir evenly, and let it stand for 3 hours to obtain grape mash.

[0038] S4.2 Add 30 mg / L pectinase to the grape mash in step S4.1 and adjust the temperature to 3°C. After 24 hours, adjust the temperature to 25°C.

[0039] S4.3 After returning to temperature, add activated brewer's yeast.

[0040] S4.4 During the fermentation process, the capping, temperature and specific gravity should be tested every day to keep the temperature at 25℃.

[0041] S4.5 When the reducing sugar level drops to 2g / L, the alcohol fermentation is completed, the skins and residues are separated, and the base wine is obtained.

[0042] S4.6 Decanting: Decanting should be done one month after the end of alcoholic fermentation.

[0043] S4.7 Bottling: Bottling takes place 3 months after the end of alcoholic fermentation.

[0044] S5. Preparation of secondary product (grape young fruit polyphenol extract)

[0045] S5.1 freeze-dry the young fruit pomace obtained in step S3 to obtain young fruit pomace dry powder.

[0046] S5.2 Ethanol extraction: The pomace powder obtained in step S5.1 was mixed with 30 times the volume of 70% (v / v) ethanol aqueous solution, and shaken in a constant temperature shaker at 40°C and 150 r / min for 3 hours to separate the extracted residue and the crude polyphenol extract, and stored at 4°C for 24 hours.

[0047] S5.3 Concentration and resuspending: Place the crude polyphenol extract obtained in step S5.2 in a rotary evaporator and concentrate under vacuum at 45°C to remove ethanol. Then wash the round-bottom flask with distilled water. After all evaporation is completed, centrifuge the remaining extract at 7000 rpm and 4°C for 20 minutes, and retain the supernatant to obtain the ethanol-free crude polyphenol extract.

[0048] S5.4 Resin Adsorption: Use X-5 resin to adsorb the ethanol-free polyphenol crude extract obtained in step S5.3. Adjust the substrate concentration of the polyphenol crude extract to 2 g / L. Mix the sample solution and pretreated X-5 resin at a ratio of 10:1 and shake in a thermostatic shaker (25°C, 150 rpm) for 12 hours. After adsorption is complete, filter the mixture to obtain the polyphenol-adsorbed X-5 resin.

[0049] S5.5 Ethanol Desorption and Concentration: The polyphenol-adsorbed X-5 resin obtained in step S5.4 was shaken and eluted with 70% ethanol at 150 rpm and 25°C for 4 hours. After filtration, the filtrate was placed on a rotary evaporator to remove the ethanol and then freeze-dried to obtain grape berry polyphenols.

[0050] S6. Preparation of tertiary products (animal feed)

[0051] S6.1 Drying: The extracted residue obtained in step S5 is dried, and then mixed with corn in a mass ratio of 1:1, crushed, and passed through a 40-mesh sieve to obtain a mixture.

[0052] S6.2 Preparation of bacterial agent: Dissolve Lactobacillus plantarum in sterile water and stir evenly. 9 The mixture was evenly sprayed at a spraying rate of 100 CFU / kg on the mixture obtained in step S6.1, and the moisture content was adjusted to 30% to obtain a fermentation product.

[0053] S6.3 Vacuum fermentation: The fermented material was placed in a vacuum bag, placed in a constant temperature incubator, and fermented at a temperature of 30°C for 15 days.

[0054] S6.4 Drying and crushing: Dry the fermented product at 65°C to a constant weight and crush it to obtain animal feed.

[0055] Example 2

[0056] A method for high-value utilization of grape young fruit thinning waste comprises the following steps:

[0057] S1. Collection and sorting: Collect abandoned young fruits during the grape thinning period, select young fruits without rot, disease and insect pests, and remove leaves, branches and larger fruit stalks from the raw materials that meet the requirements on the operating table.

[0058] S2. Destemming and crushing: The young fruits screened in step S1 are added to a destemming and crushing machine. During the crushing process, 1.5 mL / L of sulfurous acid and 20 mg / L of pectinase are added, and dry ice is added for cooling and protection to obtain grape mash.

[0059] S3, skin and pomace separation: the grape mash obtained in step S2 is quickly cooled to 4°C, and is added to an air bag press to extract juice, with the juice extraction rate controlled below 40%. Protective gas is introduced during the juice extraction process to obtain young fruit juice and young fruit pomace.

[0060] S4. Application of primary product (acidifier)

[0061] S4.1 Destem and crush the mature low-acid wine grapes and add them to the fermentation tank. At the same time, add the young fruit juice obtained in step S3 at a ratio of 1.5%. Add 1.5 mL / L of sulfurous acid during the process of adding the grapes to the tank, stir evenly, and let it stand for 3 hours to obtain grape mash.

[0062] S4.2 Add 20 mg / L pectinase to the grape mash in step S4.1 and adjust the temperature to 4°C. After 24 hours, adjust the temperature to 26°C.

[0063] S4.3 After returning to temperature, add activated brewer's yeast.

[0064] S4.4 During the fermentation process, the capping, temperature and specific gravity are tested every day to keep the temperature at 26℃.

[0065] S4.5 When the reducing sugar level drops to 2g / L, the alcohol fermentation is completed, the skins and residues are separated, and the base wine is obtained.

[0066] S4.6 Decanting: Decanting should be done one month after the end of alcoholic fermentation.

[0067] S4.7 Bottling: Bottling takes place 3 months after the end of alcoholic fermentation.

[0068] S5. Preparation of secondary product (grape young fruit polyphenol extract)

[0069] S5.1 freeze-dry the young fruit pomace obtained in step S3 to obtain young fruit pomace dry powder.

[0070] S5.2 Ethanol extraction: The pomace powder obtained in step S5.1 was mixed with 25 times the volume of 70% (v / v) ethanol aqueous solution, and shaken in a constant temperature shaker at 35°C and 160 r / min for 2 hours to separate the extracted residue and the crude polyphenol extract, and stored at 4°C for 24 hours.

[0071] S5.3 Concentration and resuspending: Place the crude polyphenol extract obtained in step S5.2 in a rotary evaporator and concentrate under vacuum at 45°C to remove ethanol. Then wash the round-bottom flask with distilled water. After all evaporation is completed, centrifuge the remaining extract at 7000 rpm and 4°C for 20 minutes, and retain the supernatant to obtain the ethanol-free crude polyphenol extract.

[0072] S5.4 Resin Adsorption: Use X-5 resin to adsorb the ethanol-free polyphenol crude extract obtained in step S5.3. Adjust the substrate concentration of the polyphenol crude extract to 1.5 g / L. Mix the sample solution and pretreated X-5 resin at a ratio of 10:1 and shake in a thermostatic shaker (25°C, 150 rpm) for 12 hours. After adsorption is complete, filter the mixture to obtain the polyphenol-adsorbed X-5 resin.

[0073] S5.5 Ethanol Desorption and Concentration: The polyphenol-adsorbed X-5 resin obtained in step S5.4 was shaken and eluted with 70% ethanol at 150 rpm and 25°C for 4 hours. After filtration, the filtrate was placed on a rotary evaporator to remove the ethanol and then freeze-dried to obtain grape berry polyphenols.

[0074] S6. Preparation of tertiary products (animal feed)

[0075] S6.1 Drying: The extracted residue obtained in step S5 is dried, and then mixed with corn in a mass ratio of 1:1, crushed, and passed through a 40-mesh sieve to obtain a mixture.

[0076] S6.2 Preparation of bacterial agent: Dissolve Lactobacillus plantarum in sterile water and stir evenly. 9 The mixture was evenly sprayed at a spraying rate of 100 CFU / kg on the mixture obtained in step S6.1, and the moisture content was adjusted to 30% to obtain a fermentation product.

[0077] S6.3 Vacuum fermentation: The fermented material was placed in a vacuum bag, placed in a constant temperature incubator, and fermented at a temperature of 28°C for 15 days.

[0078] S6.4 Drying and crushing: Dry the fermented product at 65°C to a constant weight and crush it to obtain animal feed.

[0079] Example 3

[0080] A method for high-value utilization of grape young fruit thinning waste comprises the following steps:

[0081] S1. Collection and sorting: Collect abandoned young fruits during the grape thinning period, select young fruits without rot, disease and insect pests, and remove leaves, branches and larger fruit stalks from the raw materials that meet the requirements on the operating table.

[0082] S2. Destemming and crushing: The young fruits screened in step S1 are added to a destemming and crushing machine. During the crushing process, 0.5 mL / L sulfurous acid and 10 mg / L pectinase are added, and dry ice is added for cooling and protection to obtain grape mash.

[0083] S3, skin and pomace separation: the grape mash obtained in step S2 is quickly cooled to 5°C, and is added to an air bag press to extract juice, with the juice extraction rate controlled below 40%. Protective gas is introduced during the juice extraction process to obtain young fruit juice and young fruit pomace.

[0084] S4. Application of primary product (acidifier)

[0085] S4.1 Destem and crush the mature low-acid wine grapes and add them to the fermentation tank. At the same time, add the young fruit juice obtained in step S3 at a ratio of 2.5%. Add 0.5 mL / L of sulfurous acid during the process of adding the grapes to the tank, stir evenly, and let it stand for 3 hours to obtain grape mash.

[0086] S4.2 Add 10 mg / L pectinase to the grape mash in step S4.1 and adjust the temperature to 5°C. After 24 hours, adjust the temperature to 27°C.

[0087] S4.3 After returning to temperature, add activated brewer's yeast.

[0088] S4.4 During the fermentation process, the capping, temperature and specific gravity were tested every day to keep the temperature at 27°C.

[0089] S4.5 When the reducing sugar level drops to 2g / L, the alcohol fermentation is completed, the skins and residues are separated, and the base wine is obtained.

[0090] S4.6 Decanting: Decanting should be done one month after the end of alcoholic fermentation.

[0091] S4.7 Bottling: Bottling takes place 3 months after the end of alcoholic fermentation.

[0092] S5. Preparation of secondary product (grape young fruit polyphenol extract)

[0093] S5.1 freeze-dry the young fruit pomace obtained in step S3 to obtain young fruit pomace dry powder.

[0094] S5.2 Ethanol extraction: The pomace powder obtained in step S5.1 was mixed with 28 times the volume of 70% (v / v) ethanol aqueous solution, and shaken in a constant temperature shaker at 45°C and 140 r / min for 3 hours to separate the extracted residue and the crude polyphenol extract, which were then stored at 4°C for 24 hours.

[0095] S5.3 Concentration and resuspending: Place the crude polyphenol extract obtained in step S5.2 in a rotary evaporator and concentrate under vacuum at 45°C to remove ethanol. Then wash the round-bottom flask with distilled water. After all evaporation is completed, centrifuge the remaining extract at 7000 rpm and 4°C for 20 minutes, and retain the supernatant to obtain the ethanol-free crude polyphenol extract.

[0096] S5.4 Resin Adsorption: Use X-5 resin to adsorb the ethanol-free polyphenol crude extract obtained in step S5.3. Adjust the substrate concentration of the polyphenol crude extract to 2.5 g / L. Mix the sample solution and pretreated X-5 resin at a ratio of 10:1 and shake in a thermostatic shaker (25°C, 150 rpm) for 12 hours. After adsorption is complete, filter the mixture to obtain the polyphenol-adsorbed X-5 resin.

[0097] S5.5 Ethanol Desorption and Concentration: The polyphenol-adsorbed X-5 resin obtained in step S5.4 was shaken and eluted with 70% ethanol at 150 rpm and 25°C for 4 hours. After filtration, the filtrate was placed on a rotary evaporator to remove the ethanol and then freeze-dried to obtain grape berry polyphenols.

[0098] S6. Preparation of tertiary products (animal feed)

[0099] S6.1 Drying: The extracted residue obtained in step S5 is dried, and then mixed with corn in a mass ratio of 1:1, crushed, and passed through a 40-mesh sieve to obtain a mixture.

[0100] S6.2 Preparation of bacterial agent: Dissolve Lactobacillus plantarum in sterile water and stir evenly. 9 The mixture was evenly sprayed at a spraying rate of 100 CFU / kg on the mixture obtained in step S6.1, and the moisture content was adjusted to 30% to obtain a fermentation product.

[0101] S6.3 Vacuum fermentation: The fermented material was placed in a vacuum bag, placed in a constant temperature incubator, and fermented at a temperature of 29°C for 15 days.

[0102] S6.4 Drying and crushing: Dry the fermented product at 65°C to a constant weight and crush it to obtain animal feed.

[0103] The embodiments described above are merely descriptions of preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Without departing from the spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by persons skilled in the art should fall within the scope of protection defined by the claims of the present invention.

Claims

1. A method for high-value utilization of grape young fruit thinning waste, characterized in that: The following steps are involved: Select grapes that are free of rot, disease and insect pests and remove young fruits; Thinning out the young grapes, removing stems and crushing them to obtain grape mash; Separating the grape mash from skin and pomace to obtain young fruit juice and young fruit pomace; Using mature low-acid wine grapes as raw materials, the young fruit juice as an acidifier, and brewer's yeast as a fermentation strain to ferment and prepare wine; freeze-drying the young fruit pomace to obtain young fruit pomace dry powder, then extracting with a solvent to separate the extracted residue and a crude polyphenol extract; subjecting the crude polyphenol extract to resin adsorption separation to obtain grape young fruit polyphenols; The extracted residue is mixed evenly with feed raw materials, inoculated with Lactobacillus plantarum and fermented to obtain animal feed.

2. The method for high-value utilization of grape young fruit thinning waste according to claim 1, wherein: Sulfite and pectinase are added during the destemming and crushing process.

3. The method for high-value utilization of grape young fruit thinning waste according to claim 2, wherein: The amount of sulfurous acid added is 0.5-1.5 mL / L.

4. The method for high-value utilization of grape young fruit thinning waste according to claim 2, wherein: The added amount of the pectinase is 10-30 mg / L.

5. The method for high-value utilization of grape young fruit thinning waste according to claim 1, wherein: The fermentation temperature of the wine is 25-27°C.

6. The method for high-value utilization of grape young fruit thinning waste according to claim 1, wherein: When the wine is prepared by fermentation, the mass ratio of the ripe low-acid wine grapes to the young fruit juice is 1.5-2.5%.

7. The method for high-value utilization of grape young fruit thinning waste according to claim 1, characterized in that: The solvent is an ethanol aqueous solution.

8. The method for high-value utilization of grape young fruit thinning waste according to claim 1, characterized in that: The extraction temperature when using the solvent for extraction is 35-45°C.

9. The method for high-value utilization of grape young fruit thinning waste according to claim 1, wherein: The resin is X-5 resin.

10. The method for high-value utilization of grape young fruit thinning waste according to claim 1, characterized in that: The inoculation amount of the plant lactobacillus is 1×10 9 CFU / kg.

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