Preparation method of Kyoho grape young fruit polyphenol buccal tablet and product of Kyoho grape young fruit polyphenol buccal tablet

Abstract

The invention discloses a preparation method of Kyoho grape young fruit polyphenol buccal tablets and a product thereof. The method comprises the following steps: (1) preparing grape young fruit powder: adding 0.1-0.3% of a Vc protective agent and 15-20% of a maltodextrin drying aid into Kyoho grape young fruits, homogenizing, filtering, adjusting the solid concentration to 15-25%, performing spray drying, and collecting the young fruit powder; and (2) tabletting buccal tablets: taking 1.5-3.0 parts by weight of young fruit powder, 4-6 parts by weight of corn starch, 3-5 parts by weight of glucose, 0.1-0.3 part by weight of Vc and 0.08-0.12 part by weight of magnesium stearate, mixing, tabletting and forming. According to the method, the problem of resource waste caused by the fact that young fruits of Kyoho grapes in the fruit thinning period cannot be eaten due to high acerbity is solved, meanwhile, the problem that the young fruits adhere to the wall is solved through optimization of a spray drying process, efficient utilization of polyphenol active ingredients and high-value utilization of the young fruits of the grapes are achieved, and planting economic benefits are improved.

Description

Technical field

[0001] The invention relates to the technical field of food processing, and in particular to a preparation method of a Kyoho grape young fruit polyphenol tablet and a product thereof. [Background Technology]

[0002] The fruit and vegetable processing industry generates a significant amount of by-products annually. According to statistics from the Food and Agriculture Organization of the United Nations, the global utilization rate of by-products from fruit and vegetable processing is less than 20%. Current research on by-product utilization primarily focuses on post-processing waste, such as peels, pomace, and seeds, where a relatively mature resource utilization system has been established. In the grape processing sector, research focuses on grape skins and seeds from winemaking and juice processing. Products resulting from the comprehensive utilization of these by-products include fermentation as fertilizer, the development and utilization of grape seed oil, the development and utilization of oligomeric proanthocyanidins (OPCs), the extraction of tannins, protein extraction from grape seeds, food coloring from grape skins, pectin extraction from grape skins, tartaric acid extraction from grape pomace, and vinegar brewing from grape pomace. However, research on the processing of young grape fruit remains limited, with few reports available.

[0003] China, the world's largest grape producer (over 13 million tons annually), has yet to effectively utilize the young grapes produced during flower and fruit thinning. Approximately 100,000 tons of young grapes are discarded annually, resulting in both resource waste and environmental pollution. Young grapes contain high concentrations of tannins (>15% dry weight) and organic acids (pH ≈ 3.2), resulting in a sour and astringent taste and making them difficult to consume directly. Existing research has primarily focused on mature grapes, while the discovery of active ingredients in young grapes remains underdeveloped. Analysis shows that young Kyoho grapes are rich in polyphenols (>550 mg / g), 3.5 times higher than mature grapes, and have a hydroxyl radical scavenging capacity of 59.10% (significantly higher than VC). However, processing young grapes presents technical bottlenecks: 1) high pectin content (570.1 μmol / g) leads to sticking to the wall during spray drying; 2) excessive acidity affects the palatability of the final product. [Summary of the invention]

[0004] The technical problem to be solved by the present invention is to provide a preparation method of Kyoho grape young fruit polyphenol lozenges and the product thereof, which solves the problem of resource waste caused by the young fruits of Kyoho grapes being inedible due to their high sourness and astringency during the fruit thinning period. At the same time, the problem of young fruits sticking to the wall is solved by optimizing the spray drying process, thereby achieving efficient utilization of polyphenol active ingredients and high-value utilization of grape young fruits, thereby improving the economic benefits of planting.

[0005] The present invention is achieved in that:

[0006] A method for preparing Kyoho grape young fruit polyphenol tablets comprises the following steps:

[0007] (1) Preparing young grape fruit powder: adding 0.1-0.3% vitamin C protective agent and 15-20% maltodextrin drying agent to young Kyoho grape fruit, homogenizing and filtering, adjusting the solid concentration to 15-40%, spray drying, and collecting the young fruit powder; wherein the spray drying air inlet temperature is 160-180°C, and the air outlet temperature is 80-90°C;

[0008] (2) Tablet pressing: Mix 1.5-3.0 parts of young fruit powder, 4-6 parts of corn starch, 3-5 parts of glucose, 0.1-0.3 parts of vitamin C, and 0.08-0.12 parts of magnesium stearate by weight, and press into tablets.

[0009] Furthermore, the amount of maltodextrin added in step (1) is 20%.

[0010] Furthermore, the raw material composition of the lozenge in step (2) is: 2.0g young fruit powder, 5.0g corn starch, 4g glucose, 0.2g Vc, and 0.1g magnesium stearate.

[0011] Furthermore, a Kyoho grape young fruit polyphenol lozenge is prepared by the above method, wherein the polyphenol content is ≥200 mg / g, the hydroxyl free radical scavenging rate is ≥59%, and the superoxide anion scavenging rate is ≥23%.

[0012] Furthermore, the fruit powder contains 557.9 mg / g of polyphenols, 1990.6 μg / g of flavonoids, and 2162.4 μg / g of proanthocyanidins.

[0013] The present invention has the following advantages:

[0014] The present invention achieves high-value development of discarded young grape fruit during the grape thinning period, converting over 100,000 tons of agricultural byproducts, which are discarded annually, into functional food ingredients, increasing resource utilization by over 30%. By critically controlling the addition of maltodextrin (15-20%), the present invention overcomes the problem of spray drying sticking caused by a high pectin content (570.1 μmol / g), significantly improving the powder yield. Furthermore, the prepared lozenges have a polyphenol content of ≥200 mg / g, a hydroxyl radical scavenging rate of 59.10% (59 times that of Vitamin C), and a superoxide anion scavenging rate of 5.96 times that of Vitamin C. Thus, the present invention achieves high-value utilization of young grape fruit and improves the economic benefits of planting.

Brief Description of the Drawings

[0015] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0016] Figure 1 Schematic diagram of Kyoho grape young fruit powder prepared in an embodiment of the present invention, wherein A. agglomerated fruit powder; B. powdered fruit powder; C. finished fruit powder.

[0017] Figure 2Schematic diagram of the flavonoids, proanthocyanidins and polyphenol contents of Kyoho grape young fruit powder prepared in an embodiment of the present invention.

[0018] Figure 3 Schematic diagram of the hydroxyl radical scavenging percentage of Kyoho grape young fruit powder prepared in an embodiment of the present invention.

[0019] Figure 4 Schematic diagram of the superoxide anion scavenging percentage of Kyoho grape young fruit powder prepared in an embodiment of the present invention.

[0020] Figure 5 Schematic diagram of the total antioxidant capacity (unit: μmol / g) of Kyoho grape young fruit powder prepared in an embodiment of the present invention.

[0021] Figure 6 This is a radar chart of QDA data of the grape polyphenol lozenges prepared in an embodiment of the present invention. [Specific implementation method]

[0022] The following will be combined with the Figure 1-6 The technical solutions of the present invention are clearly and completely described in the following and in detail. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative work are within the scope of protection of the present invention. If specific conditions are not specified in the examples, the experiments were carried out under conventional conditions or the conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments is not specified, they are all conventional products that can be purchased commercially.

[0023] Example

[0024] 1. Preparation process of Kyoho grape young fruit powder

[0025] Produced using the spray drying method. Process: Take 100kg of young Kyoho grapes, add 0.2kg of vitamin C and maltodextrin (3 groups of 12kg, 18kg, and 25kg), homogenize, filter, and adjust the solids concentration to 30%. Spray drying parameters: Inlet air temperature 170°C, outlet air temperature 85°C.

[0026] 2. Grape polyphenol lozenges

[0027] Grape fruit powder is used as the main ingredient, glucose is used as a sweetener, corn starch is used as a lubricant, and magnesium stearate is used as an excipient. Three formulas were designed, namely:

[0028] Formula 1: young fruit powder 3.0g, corn starch 5.0g, glucose 4g, vitamin C 0.2g, magnesium stearate 0.1g;

[0029] Formula 2: young fruit powder 2.0g, corn starch 5.0g, glucose 4g, vitamin C 0.2g, magnesium stearate 0.1g;

[0030] Recipe 3: young fruit powder 1.5g, corn starch 5.0g, glucose 4g, Vc 0.2g, magnesium stearate 0.1g.

[0031] The sensory evaluation index table of grape polyphenol lozenges is as follows:

[0032] Table 1 Sensory evaluation table of polyphenol lozenges

[0033]

[0034] 3. Grape young fruit powder

[0035] The spray drying method is used to prepare grape fruit powder. The amount of maltodextrin added has a significant effect on its powdering. When the amount of maltodextrin added is less than 15%, it will stick to the wall, produce more sticky substances, and easily clump, and appear light brown ( Figure 1 A). When the maltodextrin content is greater than 20%, it is easy to become powder, the color becomes lighter, and the powder texture changes from rough to fine as the maltodextrin content increases ( Figure 1 B).

[0036] Sensory properties of Kyoho grape young fruit powder (maltodextrin added at 18%): off-white in color, fine powder ( Figure 1 C), it has a certain viscosity when absorbing water, tastes very sour, has no astringency, and is easily soluble in water.

[0037] Application: The finished product test of fruit powder shows that it has high polyphenol content and is suitable as the main ingredient of polyphenol lozenges. It can also be used as an auxiliary material for other food processing, such as solid beverages.

[0038] 4. Kyoho grape young fruit powder and its physical and chemical properties

[0039] 4.1 Total sugar and pectin content of Kyoho grape young fruit powder

[0040] The average total sugar content of Kyoho grape young fruit powder was 24.2 mg / g, and the pectin content was 570.1 μmol / g (Table 2), indicating that the sugar content of young fruit powder was relatively low.

[0041] Table 2 Total sugar and pectin content of Kyoho grape young fruit powder

[0042]

[0043] 4.2 Contents of flavonoids, proanthocyanidins and polyphenols in Kyoho grape young fruit powder

[0044] The flavonoid content of Kyoho grape young fruit powder is 1990.6μg / g, the proanthocyanidin content is 2162.4μg / g, and the polyphenol content is 557.9mg / g ( Figure 2), which shows that grape fruit powder has high contents of three major antioxidant active substances, including flavonoids, proanthocyanidins and polyphenols, among which polyphenols have the highest content, and it is a product with high polyphenol content.

[0045] 4.3 Hydroxyl radical scavenging capacity of Kyoho grape young fruit powder

[0046] from Figure 3 It can be seen that the hydroxyl free radical scavenging ability of Kyoho grape young fruit powder is 59.10%, which is significantly higher than the hydroxyl free radical scavenging ability of Vc.

[0047] 4.4 Superoxide Anion Scavenging Capacity of Kyoho Grape Young Fruit Powder

[0048] from Figure 4 It can be seen that the superoxide anion scavenging ability of Kyoho grape young fruit powder is 23.43%, which is significantly higher than the superoxide anion scavenging ability of the control Vc (3.93%) and 5.96 times that of Vc.

[0049] 4.5 Total antioxidant capacity of Kyoho grape young fruit powder

[0050] from Figure 5 It can be seen that the total antioxidant capacity of Kyoho grape young fruit powder is 189.92 μmol / g, which is significantly higher than the total antioxidant capacity of the control Vc (92.30 μmol / g) and is 2.06 times that of Vc.

[0051] 4.6 Grape Polyphenol Lozenges

[0052] Previous studies have shown that the Kyoho grape young fruit powder obtained by spray drying is rich in polyphenols and can be used as the main ingredient of grape polyphenol lozenges. The present invention uses Kyoho grape young fruit powder as the main ingredient to develop grape polyphenol lozenges. From the sensory radar chart analysis of grape polyphenol lozenges ( Figure 6 Overall, Formula 2 polyphenol lozenges performed best, with excellent taste, flavor, and texture. However, Formula 2 still has significant room for improvement in appearance. Grape polyphenol lozenges still have much room for improvement to meet the consumer needs of different groups.

[0053] In summary, the present invention achieves high-value development of discarded young grape fruit during the fruit thinning period, converting over 100,000 tons of agricultural byproducts, which are discarded annually, into functional food ingredients, increasing resource utilization by over 30%. By critically controlling the addition of maltodextrin (15-20%), the present invention overcomes the problem of spray drying sticking caused by a high pectin content (570.1 μmol / g), significantly improving the powder yield. Furthermore, the prepared lozenges have a polyphenol content of ≥200 mg / g, a hydroxyl radical scavenging rate of 59.10% (59 times higher than VC), and a superoxide anion scavenging rate of 5.96 times that of VC. Thus, the present invention achieves high-value utilization of young grape fruit and improves the economic benefits of planting.

[0054] Although the specific embodiments of the present invention are described above, those skilled in the art should understand that the specific embodiments described are merely illustrative and are not intended to limit the scope of the present invention. Equivalent modifications and changes made by those skilled in the art in accordance with the spirit of the present invention should be included within the scope of protection of the claims of the present invention.

Claims

1. A method for preparing Kyoho grape young fruit polyphenol tablets, characterized by: The following steps are involved: (1) Preparing young grape fruit powder: adding 0.1-0.3% vitamin C protective agent and 15-20% maltodextrin drying agent to young Kyoho grape fruit, homogenizing and filtering, adjusting the solid concentration to 15-40%, spray drying, and collecting the young fruit powder; wherein the spray drying air inlet temperature is 160-180°C, and the air outlet temperature is 80-90°C; (2) Tablet compression: Mix 1.5-3.0 parts of young fruit powder, 4-6 parts of corn starch, 3-5 parts of glucose, 0.1-0.3 parts of vitamin C, and 0.08-0.12 parts of magnesium stearate by weight, and compress into tablets.

2. The method for preparing a Kyoho grape young fruit polyphenol tablet according to claim 1, wherein: The amount of maltodextrin added in step (1) is 20%.

3. The method for preparing a Kyoho grape young fruit polyphenol lozenge according to claim 1, characterized in that: The raw material composition of the lozenge in step (2) is: young fruit powder 2.0g, corn starch 5.0g, glucose 4g, Vc 0.2g, magnesium stearate 0.1g.

4. A Kyoho grape young fruit polyphenol lozenge, characterized by: The polyphenolic compound is prepared by the method according to any one of claims 1 to 3, and has a polyphenol content of ≥200 mg / g, a hydroxyl radical scavenging rate of ≥59%, and a superoxide anion scavenging rate of ≥23%.

5. The Kyoho grape young fruit polyphenol lozenge according to claim 4, characterized in that: The fruit powder contains 557.9 mg / g of polyphenols, 1990.6 μg / g of flavonoids, and 2162.4 μg / g of proanthocyanidins.

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