CN105595144B - The preparation method of Grape Skin Ultramicro-powder with coffee aroma and the Grape Skin solid beverage with coffee aroma - Google Patents
The preparation method of Grape Skin Ultramicro-powder with coffee aroma and the Grape Skin solid beverage with coffee aroma Download PDFInfo
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- CN105595144B CN105595144B CN201610003317.XA CN201610003317A CN105595144B CN 105595144 B CN105595144 B CN 105595144B CN 201610003317 A CN201610003317 A CN 201610003317A CN 105595144 B CN105595144 B CN 105595144B
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- 241000219095 Vitis Species 0.000 title claims abstract description 184
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 184
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 184
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 184
- 239000000843 powder Substances 0.000 title claims abstract description 99
- 235000013361 beverage Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000007787 solid Substances 0.000 title claims abstract description 21
- 238000001035 drying Methods 0.000 claims description 10
- 206010013786 Dry skin Diseases 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 235000019871 vegetable fat Nutrition 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 20
- 235000016709 nutrition Nutrition 0.000 abstract description 16
- 230000035764 nutrition Effects 0.000 abstract description 16
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 10
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 210000004204 blood vessel Anatomy 0.000 abstract description 6
- 235000012000 cholesterol Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 150000002632 lipids Chemical class 0.000 abstract description 6
- 239000002932 luster Substances 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 5
- 239000002699 waste material Substances 0.000 abstract description 3
- 210000003491 skin Anatomy 0.000 description 132
- 150000008442 polyphenolic compounds Chemical class 0.000 description 12
- 235000013824 polyphenols Nutrition 0.000 description 12
- 235000013325 dietary fiber Nutrition 0.000 description 9
- 238000000227 grinding Methods 0.000 description 7
- 238000000605 extraction Methods 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 239000004480 active ingredient Substances 0.000 description 4
- 239000002893 slag Substances 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 239000000571 coke Substances 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 235000019628 coolness Nutrition 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 210000002615 epidermis Anatomy 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 235000018553 tannin Nutrition 0.000 description 3
- 229920001864 tannin Polymers 0.000 description 3
- 239000001648 tannin Substances 0.000 description 3
- LCZUOKDVTBMCMX-UHFFFAOYSA-N 2,5-Dimethylpyrazine Chemical compound CC1=CN=C(C)C=N1 LCZUOKDVTBMCMX-UHFFFAOYSA-N 0.000 description 2
- 241000219094 Vitaceae Species 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- 235000021021 grapes Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000001934 2,5-dimethylpyrazine Substances 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 238000000498 ball milling Methods 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 229920002770 condensed tannin Polymers 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000005684 electric field Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- CAWHJQAVHZEVTJ-UHFFFAOYSA-N methylpyrazine Chemical class CC1=CN=CC=N1 CAWHJQAVHZEVTJ-UHFFFAOYSA-N 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of preparation methods of the Grape Skin Ultramicro-powder with coffee aroma; it is that the Grape Skin that will moisten is freeze-dried; coarse crushing; it is ground step by step again to obtain the Grape Skin Ultramicro-powder with coffee aroma, the Grape Skin Ultramicro-powder of acquisition can be used as solid beverage, directly use hot water Instant Drinks; the drink color and luster is ruddy; with coffee is bitter fragrant and grape fruity, and full of nutrition, there is weight-reducing, reduce lipid cholesterol and the health-care effects such as protection blood vessel.In addition, the preparation method is simple, safety, brewing the grape skin waste material that production process generates for grape wine provides a kind of efficient reuse method.Meanwhile the invention further relates to a kind of Grape Skin solid beverages with coffee aroma, and a health, delicious drink are provided for people.
Description
Technical field
The present invention relates to a kind of preparation method of pericarp Ultramicro-powder more particularly to a kind of Grape Skin with coffee aroma are super
The preparation method of micro mist, meanwhile, the invention further relates to the Grape Skin solid beverages with coffee aroma.
Background technology
Grape wine is gradually received by more and more people, and demand also increases increasingly, is created for alcohol industry huge
Big wealth, however accompanying problem is that how processing production process generate a large amount of wine brewing skin slags, at present to wine brewing skin
The processing of slag is usually directly discarded or is used as fuel, however handles significant wastage resource in this way, and is also resulted in environment
Pollution.
Due in Grape Skin contain a large amount of polyphenol and tanning matter, these substances have antitumor, anti arteriosclerosis and
The health care functions such as preventing hypertension, therefore the utilization of Grape Skin is had focused largely on to more in Grape Skin in current research
Phenol, tannin or other active ingredients extract, and apply to the substance extracted, are carried for example, by using ultrasonic solvent later
Take, impulse electric field auxiliary adverse current extraction, one-step method ball milling secondary organic solvent extraction the methods of extraction Grape Skin in polyphenol, list
It is peaceful etc., however a large amount of active ingredient is serious in extraction process loss, such as blue equality people is " a kind of from grape in Chinese patent application
Tannin yield disclosed in the method for extracting condensed tannins in skin slag " is only that 25%, Fang Fang et al. " is prepared in Chinese patent application
It is only 20 weight % to the extraction yield of polyphenol disclosed in the method for the method and production beverage of polyphenol ", in addition, extraction process
The organic solvents such as ethyl alcohol will be used as extractant greatly, often cause subsequent purifying impurity elimination intricate operation, therefore pass through
Extracting method can not efficiently use wine brewing skin slag.
Invention content
To solve the deficiencies in the prior art, the present invention provides a kind of Grape Skin Ultramicro-powders with coffee aroma
Preparation method, the nutrition in Grape Skin can be made utmostly to be retained in Grape Skin ultra micro by simple, safe processing method
In powder, and make Grape Skin Ultramicro-powder that there is coffee aroma, can be used for being made health, delicious solid beverage is drunk for people.
To achieve the above object, the preparation method of the Grape Skin Ultramicro-powder of coffee aroma is carried, which is characterized in that the preparation
Method includes the following steps：
A, the Grape Skin for obtaining moistening, is freeze-dried；
B, the Grape Skin after step a dryings is subjected to coarse crushing, the grape skin powder that granularity is less than 1500 μm is collected in sieving；
C, the grape skin powder that step b is obtained is ground step by step, it is 1000 μm of Portugals below to obtain granularity successively
Grape skin powder, granularity are 500 μm of grape skin powders below, granularity is 375 μm of grape skin powders below, and it is 40 μm to finally obtain granularity
Grape Skin Ultramicro-powder below with coffee aroma.
The preparation method of the present invention, is that first the Grape Skin of moistening is dried by freeze-drying, then will dry
Grape Skin pass through coarse crushing, then ground step by step with obtain with coffee aroma Grape Skin Ultramicro-powder.It is wherein right
The drying of Grape Skin can farthest retain the nutrition of Grape Skin using freeze-drying, keep wherein polyphenol, tannin
Etc. active ingredients content, reduce the loss of fragrance and color, and provided with fluffy, porous structure for subsequent pulverising step
Conducive to the dried grape skin ground, be additionally favorable for the broken wall of grape chrotoplast in the Grape Skin ultra micro made from water Instant Drinks
The dissolution of cellular content when powder, keeps drink more nutritious；Dry Grape Skin is subsequently to grind step by step by coarse crushing
The grape skin powder for providing appropriate particle size prevents the coke of grape skin powder during subsequently being ground step by step caused by granularity is excessive
Change；Process is ground step by step, the grape skin powder after coarse crushing is ground by level Four successively, that is, is passed through the first order and ground
It is 1000 μm of grape skin powders below that crushing, which obtains granularity, then grinds to obtain granularity to be 500 μm or less by the second level
Grape skin powder, it is 375 μm of grape skin powders below to crush to obtain granularity by tertiary grinding later, finally passes through the fourth stage
It grinds to obtain granularity to be 40 μm of grape skin powders below, the substance in level Four grinds process Grape Skin is by grinding
When intergranular high friction generate high temperature and bake coke to generate such as furfural, 2- methylpyrazines, 2,5-dimethyl pyrazine presentation
Paste the substance of fragrance, so as to get granularity be that 40 μm of Grape Skin Ultramicro-powders below are provided with coffee aroma, and keep grape
Active ingredient and nutrition in skin are not lost.Grind step by step middle level Four grind and the restriction of granularity for result to close
Important, the coke of grape skin powder can all be caused by reducing to grind series or increase arbitrary neighborhood two-stage and grind the span of granularity
Paste, makes product rejection；Increasing to grind series or reduce arbitrary neighborhood two-stage and grind the span of granularity can not all make
To grape skin powder have coffee aroma.Therefore each operating procedure of above-mentioned preparation method, which influences each other, be combined with each other, respectively
Step, which organically combines, can just obtain all good Grape Skin Ultramicro-powder of nutrition, flavor, can be used for making nutrition, health solid drink
Material, to be effectively utilized wine brewing waste material grape skin.
As the restriction to aforesaid way, the step a includes the following steps：
A1, moistening is carried into Grape Skin and the grape skin progress Grape Skin of grape pip and detaching for grape pip, obtained
The Grape Skin of moistening；
A2, the Grape Skin for obtaining step a1 freeze 20~24 hours at -20~-25 DEG C, then at -18~-20 DEG C
Lower vacuum freeze drying 12~14 hours.
As the restriction to aforesaid way, the mass percent control of moisture in the Grape Skin through step a dryings
It is made as 3%~5%.
The moisture of dried grape skin is controlled, follow-up pulverization process is conducive to, improves product quality.
As the restriction to aforesaid way, the step c grinds grape skin powder using ultra centrifugal mill step by step
It crushes.
As the restriction to aforesaid way, the operation revolution of the ultra centrifugal mill is 16000 revs/min.
The running speed for limiting ultra centrifugal mill provides optimal conditions, so that Grape Skin ultra micro obtained to prepare
Powder has strong, pure coffee aroma.
Meanwhile the present invention also provides a kind of Grape Skin solid beverages with coffee aroma, mainly by above-mentioned preparation side
The Grape Skin Ultramicro-powder with coffee aroma that method obtains is made.
The preparation method of the present invention Grape Skin Ultramicro-powder obtained with coffee aroma can be used as solid beverage, directly with heat
Water Instant Drinks, the drink color and luster is ruddy, has coffee bitter fragrant and grape fruity, and full of nutrition, containing abundant dietary fiber with
Polyphenols etc. has weight-reducing, reduces lipid cholesterol and protects the health-care effects such as blood vessel.
As the restriction to aforesaid way, the Grape Skin solid beverage with coffee aroma is mainly by following parts by weight
Component is made：80~90 parts of Grape Skin Ultramicro-powder with coffee aroma, 4~8 parts of glucose, 4~8 parts of vegetable fat powder, milk powder 1~
2 parts, 1~2 part of xanthans.
Solid beverage is made with some beverage ingredients compounding in Grape Skin Ultramicro-powder with coffee aroma, beverage port can be made
Sense is more fine and smooth, and nutrition is more rich.
In conclusion technical solution using the present invention, the Grape Skin Ultramicro-powder of acquisition can farthest retain Portugal
Nutrition, fragrance and the color and luster of grape skin, but also strong coffee aroma is imparted, solid beverage is can be used as, is directly rushed with hot water
Drink, not only mouthfeel is delicious, but also full of nutrition, also has the health-care effects such as weight-reducing, reduction lipid cholesterol and protection blood vessel, is
People provide a health, delicious drink.The preparation method of the present invention is simple, safe, and production process is brewed for grape wine
The grape skin waste material of generation provides a kind of efficient reuse method.
Specific implementation mode
Embodiment one
The present embodiment is related to a kind of preparation method of the Grape Skin Ultramicro-powder with coffee aroma.
Embodiment 1.1
The grape skin that production process generates is brewed by grape wine and prepares the Grape Skin Ultramicro-powder with coffee aroma, including
Following steps：
A1, the separation that grape skin is carried out to Grape Skin and grape pip, the Grape Skin moistened；
A2, Grape Skin is freezed at -25 DEG C 20 hours, then Grape Skin is freeze-dried in freeze drier,
12 hours dry with 5 DEG C/min fast coolings to -18 DEG C, it is 5% to make Grape Skin water content, reaches and pinches i.e. broken degree, obtains
To dried grape epidermis face be covered with aperture；
B, the Grape Skin after drying in pulverizer is subjected to coarse crushing, be sieved, collect the grape that granularity is less than 1500 μm
Pi Fen；
C, the grape skin powder after coarse crushing is ground step by step again in ultra centrifugal mill, with 16000 revs/min
Clock grinds rate, carries out level-one to grind 1000 μm of sieves to obtain granularity being 1000 μm of grape skin powders below,
Then it carries out secondary grinder to crushed 500 μm of sieves to obtain granularity being 500 μm of grape skin powders below, then carries out three-level grounds travel
It is 375 μm of grape skin powders below that 375 μm of sieves of broken mistake, which obtain granularity, and finally progress level Four ground 40 μm of sieves and obtains
Granularity is 40 μm of Grape Skin Ultramicro-powders below with coffee aroma.
The Grape Skin Ultramicro-powder of acquisition can be used as solid beverage, directly use hot water Instant Drinks, and the drink color and luster is ruddy, have coffee
The bitter fragrant and grape fruity of coffee, it is full of nutrition, it is examined according to " measurement of dietary fiber in GB/T5009.88-2008 food " method
It measures containing 45% dietary fiber, is contained according to " forint-Xiao Ka reagents method (Folin-Ciocalteu) " detection
10% polyphenols has weight-reducing, reduces lipid cholesterol and protects the health-care effects such as blood vessel.
To obtain mouthfeel more preferably solid beverage, the take 80g above-mentioned Grape Skin Ultramicro-powder with coffee aroma, the Portugals addition 8g
Grape sugar, 8g vegetable fat powders, 2g milk powder and 2g xanthans, are sufficiently mixed, and obtain a kind of mouthfeel and more lubricate, the more rich solid drink of nutrition
Material.
Embodiment 1.2
The grape skin that production process generates is brewed by grape wine and prepares the Grape Skin Ultramicro-powder with coffee aroma, including
Following steps：
A1, the separation that grape skin is carried out to Grape Skin and grape pip, the Grape Skin moistened；
A2, Grape Skin is freezed at -23 DEG C 22 hours, then Grape Skin is freeze-dried in freeze drier,
13 hours dry with 5 DEG C/min fast coolings to -19 DEG C, it is 4% to make Grape Skin water content, reaches and pinches i.e. broken degree, obtains
To dried grape epidermis face be covered with aperture；
B, the Grape Skin after drying in pulverizer is subjected to coarse crushing, be sieved, collect the grape that granularity is less than 1500 μm
Pi Fen；
C, the grape skin powder after coarse crushing is ground step by step again in ultra centrifugal mill, with 16000 revs/min
Clock grinds rate, carries out level-one to grind 1000 μm of sieves to obtain granularity being 1000 μm of grape skin powders below,
Then it carries out secondary grinder to crushed 500 μm of sieves to obtain granularity being 500 μm of grape skin powders below, then carries out three-level grounds travel
It is 375 μm of grape skin powders below that 375 μm of sieves of broken mistake, which obtain granularity, and finally progress level Four ground 40 μm of sieves and obtains
Granularity is 40 μm of Grape Skin Ultramicro-powders below with coffee aroma.
The Grape Skin Ultramicro-powder of acquisition can be used as solid beverage, directly use hot water Instant Drinks, and the drink color and luster is ruddy, have coffee
The bitter fragrant and grape fruity of coffee, it is full of nutrition, it is examined according to " measurement of dietary fiber in GB/T5009.88-2008 food " method
It measures containing 47.8% dietary fiber, is contained according to " forint-Xiao Ka reagents method (Folin-Ciocalteu) " detection
10.6% polyphenols has weight-reducing, reduces lipid cholesterol and protects the health-care effects such as blood vessel.
To obtain mouthfeel more preferably solid beverage, the take 85g above-mentioned Grape Skin Ultramicro-powder with coffee aroma, the Portugals addition 6g
Grape sugar, 6g vegetable fat powders, 1.5g milk powder and 1.5g xanthans, are sufficiently mixed, and obtain a kind of mouthfeel and more lubricate, nutrition is more rich to consolidate
Body beverage.
Embodiment 1.3
The grape skin that production process generates is brewed by grape wine and prepares the Grape Skin Ultramicro-powder with coffee aroma, including
Following steps：
A1, the separation that grape skin is carried out to Grape Skin and grape pip, the Grape Skin moistened；
A2, Grape Skin is freezed at -20 DEG C 24 hours, then Grape Skin is freeze-dried in freeze drier,
14 hours dry with 5 DEG C/min fast coolings to -20 DEG C, it is 3% to make Grape Skin water content, reaches and pinches i.e. broken degree, obtains
To dried grape epidermis face be covered with aperture；
B, the Grape Skin after drying in pulverizer is subjected to coarse crushing, be sieved, collect the grape that granularity is less than 1500 μm
Pi Fen；
C, the grape skin powder after coarse crushing is ground step by step again in ultra centrifugal mill, with 16000 revs/min
Clock grinds rate, carries out level-one to grind 1000 μm of sieves to obtain granularity being 1000 μm of grape skin powders below,
Then it carries out secondary grinder to crushed 500 μm of sieves to obtain granularity being 500 μm of grape skin powders below, then carries out three-level grounds travel
It is 375 μm of grape skin powders below that 375 μm of sieves of broken mistake, which obtain granularity, and finally progress level Four ground 40 μm of sieves and obtains
Granularity is 40 μm of Grape Skin Ultramicro-powders below with coffee aroma.
The Grape Skin Ultramicro-powder of acquisition can be used as solid beverage, directly use hot water Instant Drinks, and the drink color and luster is ruddy, have coffee
The bitter fragrant and grape fruity of coffee, it is full of nutrition, it is examined according to " measurement of dietary fiber in GB/T5009.88-2008 food " method
It measures containing 50.6% dietary fiber, is contained according to " forint-Xiao Ka reagents method (Folin-Ciocalteu) " detection
11.25% polyphenols etc. has weight-reducing, reduces lipid cholesterol and protects the health-care effects such as blood vessel.
To obtain mouthfeel more preferably solid beverage, the take 90g above-mentioned Grape Skin Ultramicro-powder with coffee aroma, the Portugals addition 4g
Grape sugar, 4g vegetable fat powders, 1.5g milk powder and 1.5g xanthans, are sufficiently mixed, and obtain a kind of mouthfeel and more lubricate, nutrition is more rich to consolidate
Body beverage.
Embodiment two
The present embodiment is related to the contrast experiment of one group of Grape Skin superfine preparation method.
Embodiment 2.1
The present embodiment is identical as embodiment 1.3, obtains the Grape Skin Ultramicro-powder with coffee aroma, contains in Ultramicro-powder
50.6% dietary fiber and 11.25% polyphenols.
Embodiment 2.2
The present embodiment and embodiment 1.3 are essentially identical, the difference is that grinding grade during grinding step by step
The setting of number and granularity grinds the grape skin powder progress three-level after coarse crushing in ultra centrifugal mill, with 16000
Rev/min grind rate, carry out level-one to grind 1000 μm of sieves to obtain granularity being 1000 μm of grapes below
Then Pi Fen carries out secondary grinder to crushed 500 μm of sieves to obtain granularity being 500 μm of grape skin powders below, finally carries out three
It is 40 μm of grape skin powders below that grade, which ground 40 μm of sieves and obtains granularity, due in tertiary grinding crushing process grape
The granularity of skin powder changes greatly, and the excessive temperature that process of lapping generates causes grape skin powder to be charred seriously, and black is presented in powder, no
With coffee aroma, and the original grape fruity of Grape Skin is lost, since grape skin powder is carbonized, dietary fiber content is only
22%, polyphenol content 5.2%.
Embodiment 2.3
The present embodiment and embodiment 1.3 are essentially identical, the difference is that grinding grade during grinding step by step
The setting of number and granularity grinds the grape skin powder progress Pyatyi after coarse crushing in ultra centrifugal mill, with 16000
Rev/min grind rate, carry out level-one to grind 1000 μm of sieves to obtain granularity being 1000 μm of grapes below
Then Pi Fen carries out secondary grinder to crushed 500 μm of sieves to obtain granularity being 500 μm of grape skin powders below, carries out three later
It is 375 μm of grape skin powders below that grade, which ground 375 μm of sieves and obtains granularity, then carries out level Four and ground 125 μ
It is 125 μm of grape skin powders below that m sieves, which obtain granularity, finally carries out Pyatyi to grind 40 μm of sieves to obtain granularity being 40
μm grape skin powder below, this Ultramicro-powder has the natural scents of Grape Skin, but does not have coffee aroma.
Embodiment 2.4
The present embodiment and embodiment 1.3 are essentially identical, the difference is that the drying mode to Grape Skin does not use freezing
Dry, and use 40~60 DEG C of baking dryings of low temperature, obtained Grape Skin Ultramicro-powder has a coffee aroma, but Ultramicro-powder
Appearance micro white is presented, have lost the original kermesinus of Grape Skin, and the loss of grape fruity is apparent, the polyphenol substance detected
It is reduced to 8.82%.
Claims (5)
1. a kind of preparation method of the Grape Skin Ultramicro-powder with coffee aroma, which is characterized in that the preparation method includes following
Step：
A, the Grape Skin for obtaining moistening, is freeze-dried, and freezes 20~24 hours at -20~-25 DEG C, then -18~-
Vacuum freeze drying 12~14 hours at 20 DEG C；
B, the Grape Skin after step a dryings is subjected to coarse crushing, the grape skin powder that granularity is less than 1500 μm is collected in sieving；
C, the grape skin powder that step b is obtained is ground step by step using ultra centrifugal mill, obtaining granularity successively is
1000 μm of grape skin powders below, granularity are 500 μm of grape skin powders below, granularity is 375 μm of grape skin powders below, finally
It is 40 μm of Grape Skin Ultramicro-powders below with coffee aroma to obtain granularity；
The operation revolution of ultra centrifugal mill described in step c is 16000 revs/min.
2. the preparation method of the Grape Skin Ultramicro-powder according to claim 1 with coffee aroma, which is characterized in that described
Step a includes the following steps：The grape skin with Grape Skin and grape pip of moistening is carried out to point of Grape Skin and grape pip
From the Grape Skin moistened.
3. the preparation method of the Grape Skin Ultramicro-powder according to claim 1 with coffee aroma, it is characterised in that：Through step
The mass percent control of moisture is 3%~5% in the Grape Skin of rapid a dryings.
4. a kind of Grape Skin solid beverage with coffee aroma, it is characterised in that：Mainly by any one of claims 1 to 3
The Grape Skin Ultramicro-powder with coffee aroma that the preparation method obtains is made.
5. according to claim 4 carry coffee aroma Grape Skin solid beverage, which is characterized in that mainly by following weight
Part component is made：80~90 parts of Grape Skin Ultramicro-powder with coffee aroma, 4~8 parts of glucose, 4~8 parts of vegetable fat powder, milk powder 1
~2 parts, 1~2 part of xanthans.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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Application publication date: 20160525 Assignee: Shijiazhuang Beiguo Catering Service Co.,Ltd. Assignor: HEBEI University OF SCIENCE AND TECHNOLOGY Contract record no.: X2024980007643 Denomination of invention: Preparation method of grape skin ultrafine powder with coffee aroma and grape skin solid beverage with coffee aroma Granted publication date: 20180821 License type: Common License Record date: 20240620 |