CN103305400A - Grape skin residue and yam fruit vinegar powder and preparation method thereof - Google Patents

Abstract

The invention relates to grape skin residue yam fruit vinegar powder and a preparation method thereof, belonging to the technical field of fruit vinegar production and processing. The grape skin pomace yam fruit vinegar powder of the present invention is prepared by fermenting 20-30 parts of gelatinized yam powder and 70-80 parts of grape skin pomace fine powder, and then spray-drying. It has strong acidity, unique flavor, does not contain cyclodextrin, and has a good taste; it is rich in nutrition, can prevent high blood pressure and hyperlipidemia, eliminate fatigue, etc., and greatly enhance the health care function of fruit vinegar; all grape pomace and yam are used, Increase the utilization rate of the edible part of grape pomace and yam to 99%; degrade the structure of cellulose, starch and other macromolecular substances in grape pomace and yam during the fermentation process, which is beneficial to shorten the fermentation time and the body’s Its digestion and absorption.

Description

A kind of grape pomace yam fruit vinegar powder and preparation method thereof

technical field

The invention relates to grape skin residue yam fruit vinegar powder and a preparation method thereof, belonging to the technical field of fruit vinegar production and processing.

Background technique

Relevant studies have proved that fruit vinegar has health functions such as appetizing and invigorating the spleen, helping digestion, enhancing metabolism, preventing arteriosclerosis, high blood pressure, regulating the acid-base balance of the human body, eliminating fatigue, sterilizing and preventing diseases. At present, this drink is loved by consumers at home and abroad; with the improvement of people's living standards, the product requirements for the consumption and health care of fruit vinegar are also getting higher and higher, tending to be green, convenient, natural, safe, nutritious, Delicious and fast. Thereby the product of fruit vinegar has also obtained certain progress on processing method.

There are many reports about the preparation method of grape vinegar in China, but its products are all liquid vinegar. Such as patent application number ZL97104377.9 "a kind of preparation method of wine", do not ferment, just add aged vinegar in the grape juice, do not have the product of fermentation, its mouthfeel is not soft, and nutritional labeling also reduces to some extent. Some grape vinegar is made by fermentation, such as patent application number ZL200610048850.4 "Preparation method of grape vinegar", patent application number ZL99122643.8 "A kind of mountain grape vinegar juice and its preparation method" and application number ZL200910073703.6 "Grape vinegar Mixed fermentation with grain to produce the method of grape vinegar " etc., but its grape vinegar product is all the fruit vinegar of liquid.

In order to improve the shelf life and facilitate portability and transportation, people process liquid edible vinegar to prepare edible vinegar powder; for example, CN102250747A discloses a preparation method of aloe vera glutinous rice nutritional vinegar powder; cyclodextrin is added in the preparation process . Compared with edible vinegar, fruit vinegar has higher requirements on taste; if the existing liquid fruit vinegar is prepared into fruit vinegar powder according to the spray drying method of edible vinegar powder, the added cyclodextrin will cause fruit vinegar powder to taste bad; if If cyclodextrin is not added during the spray drying process, a large amount of water will be dehydrated, which will easily cause the loss of active ingredients and reduce the embedding rate.

Contents of the invention

One of the objects of the present invention is to provide a kind of grape skin pomace yam fruit vinegar powder with high nutritional value and good taste.

Realize the technical scheme of this invention object:

The invention discloses a grape skin residue yam fruit vinegar powder, which is prepared by fermenting and spray-drying 20-30 parts of gelatinized yam powder and 70-80 parts of grape skin residue fine powder; the parts are parts by weight.

The water content of the yam powder is 5%, and the particle size is 200-600 mesh.

The grape pomace fine powder has a water content of 7% and a particle size of 200-600 mesh.

The yam powder is prepared by the following method. The fresh yam washed with water is cut into 3 mm thick yam slices and immediately dried at 40° C. until the moisture content is 5%, and then pulverized at room temperature.

The grape pomace is a large amount of pomace waste produced during the grape winemaking process, which mainly includes grape skins and fruit seeds.

The grape pomace and yam fruit vinegar powder of this program is a new type of health-care vinegar powder brewed by using bioengineering and traditional crafts with grape pomace and yam as main raw materials. Grape pomace is rich in polyphenols, mainly distributed in grape skins and seeds, mainly anthocyanins, resveratrol, flavonoids, catechins, tannins, etc. Oxidation, anti-mutation, lowering blood fat, promoting cell proliferation, etc. have good biological activities. Yam has the functions of strengthening muscles and bones, strengthening spleen and stomach, benefiting lung and relieving cough, nourishing kidney and essence, and lowering blood sugar. According to the "Compendium of Materia Medica", yam is flat, sweet, and non-toxic. It is a high-quality health food and traditional Chinese medicine material.

Another object of the present invention is to provide the preparation method of above-mentioned grape pomace yam fruit vinegar powder.

Realize the technical scheme of this invention object:

A kind of preparation method of above-mentioned grape skin pomace yam fruit vinegar powder: comprise the following steps:

(1) Yam powder is gelatinized with water at 85-95°C, cooled, mixed with grape pomace fine powder and white sugar, and then adjusted to pH 4.0 with citric acid to obtain a mixed material;

(2) Alcoholic fermentation is carried out on the mixed material until the alcohol content is 7-9wt%, and the alcoholic fermentation liquid is taken ;

(3) Acetic fermentation is carried out on the alcoholic fermentation liquid until the alcohol content is 0.1wt%, to obtain vinegar liquid;

(4) The vinegar solution is concentrated until the solid content reaches 50-60 wt%, and then spray-dried to obtain grape skin residue and yam fruit vinegar powder;

In step (1), the amount of water is 60-70wt% of the weight of the yam powder; the amount of white sugar is 3% of the total weight of the grape pomace fine powder and gelatinized yam powder;

In step (4), spray drying parameters: feed liquid temperature is 60-70°C, inlet air temperature is 130-160°C, outlet temperature is 70-80°C, feed flow rate is 20-30 mL/min.

In the above preparation method, the mixed material is sterilized at 80°C for 10 minutes before alcoholic fermentation, and then cooled to 30°C.

In the above preparation method, the alcohol fermentation preferably adopts the following conditions: use dry yeast powder of Saccharomyces cerevisiae, ferment at 30°C for 2-3 weeks, add salt to stop fermentation; the amount of dry yeast powder of Saccharomyces cerevisiae is 3-7wt% of the mixed material, salt The dosage is 2wt% of fermented product.

Above-mentioned preparation method, acetic acid fermentation preferably adopts following condition: adopt liquid acetic acid bacteria, 30-40 ℃ of fermentation 3-5 days; 10 ⁸ CFU/mL; more preferably, the strains of acetic acid bacteria are CGMCC1.188, CGMCC1.41, CICC7010.

For the above preparation method, preferably, the vinegar solution is aged at room temperature for 30-60 days before being concentrated, then homogenized until it is uniform without stratification, and then sterilized at 80-90°C for 15-20 minutes.

Beneficial effect

Grape pomace and yam fruit vinegar powder:

1. Strong acidity, unique flavor, and because it does not contain cyclodextrin, it has a good taste; 2. It is rich in nutrition, can prevent high blood pressure and hyperlipidemia, eliminate fatigue, etc., and greatly enhance the health care function of fruit vinegar; 3. Put grapes The pomace and the yam are all utilized, and the utilization rate of the edible part of the pomace and the yam is increased to 99%.

The preparation method of grape pomace yam fruit vinegar powder:

1. Most of the existing processing methods use fresh grapes for brewing or blending to make grape vinegar, which causes waste; the present invention uses grape pomace as a raw material, and does not add cyclodextrin during the spray drying process, which saves costs;

2. Using ultrafine pulverized grape pomace powder and yam powder as raw materials, the structure of cellulose, starch and other macromolecular substances in grape pomace and yam is degraded, which is beneficial to shorten the fermentation time, and the body can digest and absorb it. improve its bioavailability;

3. Prepare vinegar powder by fermenting grape pomace and yam, improve the fragrance of grape pomace and yam vinegar, and avoid the loss of nutrients in grape pomace and yam vinegar; improve the utilization rate and depth of processing;

4. The production method of the present invention is simple, low in cost, easy to use and carry, convenient to transport, easy to store, long shelf life and not easy to deteriorate, and is suitable for large-scale industrial production. the

Detailed ways

The present invention will be described in detail below in conjunction with specific examples, and the parts described in the embodiments 1-3 are parts by weight.

Example 1

(1) Cut the fresh yam washed with water into 3 mm thick yam slices, and then immediately dry them with air at a temperature of 40°C until the yam slices have a moisture content of 5%;

(2) Grind the dried yam tablets in step (1) at room temperature into yam powder with a particle size of 200 mesh, add 60% (the mass content of water relative to yam powder) water to the yam powder and heat at 95°C for gelatinization, Ready to use after cooling;

(3) Crush the clean grape pomace into 200 mesh, set aside;

(4) Mix 30 parts of gelatinized yam powder and 70 parts of fine grape pomace powder into an altar, then add 3 parts of white sugar, adjust the pH to 4.0 with citric acid, sterilize at 80°C for 10 minutes, and cool to 30°C , add 7.2 parts of Angel Brewing high-active dry yeast powder for alcoholic fermentation, ferment at 30°C for about 2 weeks, when the alcohol content reaches 7wt%, add 2.2 parts of salt to stop the fermentation;

(5) Add 10% (the mass content of liquid acetic acid bacteria relative to the alcoholic fermentation liquid) of the alcoholic fermentation liquid in step (4) to the cultured CGMCC1.188 liquid acetic acid bacteria (the number of bacteria is 10 ⁸ CFU/mL ), mix well, cultivate at 30°C, stir again when the material temperature rises to 40°C, once in the morning, at noon, and at night, for 5 consecutive days, measure its acidity and alcohol content every day, when the alcohol content drops to 0.1wt%, It shows that the acetic acid fermentation is finished and the fermentation is terminated.

(6) Aging the vinegar solution in step (5) for 60 days at room temperature;

(7) Homogenize the vinegar liquid in step (6) for 15 minutes, the slurry is fine and uniform without stratification, and sterilize at 90°C for 15 minutes;

(8) Concentrate the vinegar liquid in step (6) to make the solid content reach 60wt%, and enter the spray device for spray drying. The spray drying parameters are: feed liquid temperature is 70°C, inlet air temperature is 160°C, outlet temperature is 80°C, feed flow rate is 30 mL/min;

(9) After passing the inspection and packaging, the finished product is obtained;

Example 2

(1) Cut the fresh yam washed with water into 3 mm thick yam slices, and then immediately dry them with air at a temperature of 40°C until the yam slices have a moisture content of 5%;

(2) Grind the dried yam tablets in step (1) at room temperature into yam powder with a particle size of 600 mesh, add 70% (the mass content of water relative to yam powder) water, heat at 85°C for gelatinization, cool and set aside ;

(3) Crush the clean grape pomace into 600 mesh and set aside;

(4) Mix 20 parts of gelatinized yam powder and 80 parts of fine grape pomace powder into an altar, add 3 parts of white sugar to the mixture, adjust the pH to 4.0 with citric acid, sterilize at 80°C for 10 minutes, and cool to 30°C, add 3.1 parts of Angel Brewing High Active Dry Yeast Powder for alcoholic fermentation, ferment at 30°C for about 2 weeks, and when the alcohol content reaches 9wt%, add 2.1 parts of salt to stop the fermentation;

(5) Insert 6% (the mass content of liquid acetic acid bacteria relative to the alcoholic fermentation liquid) of the alcoholic fermentation liquid in step (4) into the cultured CGMCC1.41 liquid acetic acid bacteria (the number of bacteria is 10 ⁸ CFU/mL ), mix well, cultivate at 30°C, stir again when the material temperature rises to 40°C, once in the morning, at noon and in the evening, for 3 consecutive days, measure its acidity and alcohol content every day, when the alcohol content drops to 0.1wt%, It shows that the acetic acid fermentation is finished and the fermentation is terminated.

(6) Aging the vinegar solution in step (5) for 30 days at room temperature;

(7) Homogenize the vinegar solution in step (6) for 15 minutes, the slurry is fine and uniform without stratification, and sterilize at 80°C for 15 minutes;

(8) Concentrate the vinegar liquid in step (6) to make the solid content reach 50wt%, and enter the spray device for spray drying. The spray drying parameters are: feed liquid temperature is 60°C, inlet air temperature is 130°C, outlet temperature is 70°C, feed flow rate is 20 mL/min;

(9) After passing the inspection and packaging, the finished product is obtained.

Example 3

(1) Cut the fresh yam washed with water into 3 mm thick yam slices, and then immediately dry them with air at a temperature of 40°C until the yam slices have a moisture content of 5%;

(2) Grind the dried yam tablets in step (1) at room temperature into yam powder with a particle size of 400 mesh, add 65% (the mass content of water relative to yam powder) water, heat at 85°C for gelatinization, cool and set aside .

(3) Crush the clean grape pomace into 400 mesh, set aside;

(4) Mix 25 parts of gelatinized yam powder and 75 parts of fine grape pomace powder into an altar, add 3 parts of white sugar to the mixture, adjust the pH to 4.0 with citric acid, sterilize at 80°C for 10 minutes, and cool To 30°C, add 5.2 parts of Angel Brewing High Active Dry Yeast Powder for alcoholic fermentation, ferment at 30°C for about 4 weeks, when the alcohol content reaches 8wt%, add 2.2 parts of salt to stop the fermentation;

(5) Insert 8% (the mass content of liquid acetic acid bacteria relative to the alcoholic fermentation liquid) of the alcoholic fermentation liquid in step (4) into the cultured CICC7010 liquid acetic acid bacteria (the number of bacteria is 10 ⁸ CFU/mL), Mix well, cultivate at 30°C, stir again when the material temperature rises to 40°C, once in the morning, at noon and in the evening, for 4 consecutive days, measure the acidity and alcohol content every day, when the alcohol content drops to 0.1wt%, it means that the acetic acid Fermentation ends, termination of fermentation;

(6) Aging the vinegar solution in step (5) for 45 days at room temperature;

(7) Homogenize the vinegar liquid in step (6) for 15 minutes, the slurry is fine and uniform without stratification, and sterilize at 85°C for 17 minutes;

(8) Concentrate the vinegar solution in step (6) to make the solid content reach 55wt%, and enter the spray device for spray drying. The spray drying parameters are: feed liquid temperature is 65°C, inlet air temperature is 140°C, outlet temperature is 75°C, feed flow rate is 25 mL/min;

(9) After passing the inspection and packaging, the finished product is obtained.

Claims (9)

1. a kind of grape skin residue yam fruit vinegar powder is characterized in that, forms through fermentation, spray drying by 20～30 parts of yam powder after gelatinization and 70～80 parts of grape skin residue fine powder; Described number of parts is parts by weight. 2. grape skin residue yam fruit vinegar powder according to claim 1, is characterized in that, the moisture content of described yam powder is 5%, particle size 200～600 orders; The grape pomace fine powder has a water content of 7% and a particle size of 200-600 mesh. 3. grape skin dregs yam fruit vinegar powder according to claim 1, is characterized in that, described yam powder is prepared by the following method, after the fresh yam cleaned with water is cut into 3 mm thick yam slices Immediately air-dry at 40°C to a moisture content of 5%, and then pulverize at room temperature. 4. a preparation method of grape skin dregs yam fruit vinegar powder described in claim 1, 2 or 3: it is characterized in that, comprises the following steps: (1) Yam powder is gelatinized with water at 85-95°C, cooled, mixed with grape pomace fine powder and white sugar, and then adjusted to pH 4.0 with citric acid to obtain a mixed material; (2) Alcoholic fermentation is carried out on the mixed material until the alcohol content is 7-9wt%, and the alcoholic fermentation liquid is taken; (3) Acetic fermentation is carried out on the alcoholic fermentation liquid until the alcohol content is 0.1wt%, to obtain vinegar liquid; (4) The vinegar solution is concentrated until the solid content reaches 50-60 wt%, and then spray-dried to obtain grape skin residue and yam fruit vinegar powder; In step (1), the amount of water is 60-70wt% of the weight of the yam powder; the amount of white sugar is 3% of the total weight of the grape pomace fine powder and gelatinized yam powder; In step (4), spray drying parameters: feed liquid temperature is 60-70°C, inlet air temperature is 130-160°C, outlet temperature is 70-80°C, feed flow rate is 20-30 mL/min. 5. The preparation method according to claim 4: it is characterized in that the mixed material is sterilized at 80° C. for 10 minutes before alcoholic fermentation, and then cooled to 30° C. 6. The preparation method according to claim 4: it is characterized in that the alcoholic fermentation adopts the following conditions: adopt dry yeast powder of Saccharomyces cerevisiae, ferment for 2-3 weeks at 30°C, add salt to stop fermentation; The dosage is 3-7wt% of the mixed material, and the dosage of the salt is 2wt% of the fermented product. 7. The preparation method according to claim 4: it is characterized in that the acetic acid fermentation adopts the following conditions: adopt liquid acetic acid bacteria, ferment for 3-5 days at 30-40 DEG C; the consumption of liquid acetic acid bacteria is 6-6% of the alcohol fermentation liquid 10wt%, the number of bacteria contained in the liquid acetic acid bacteria is 108 CFU/mL. 8. preparation method according to claim 7: it is characterized in that, acetic acid bacteria bacterial classification is CGMCC1.188, CGMCC1.41, CICC7010. 9. The preparation method according to claim 8: it is characterized in that, before concentrating, the vinegar liquid is aged at room temperature for 30-60 days, then homogenized until it is uniform without stratification, and then sterilized at 80-90°C for 15-20 minute.