CN108464465A - A kind of preparation method of fermented type grape all-fruit powder - Google Patents
A kind of preparation method of fermented type grape all-fruit powder Download PDFInfo
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- CN108464465A CN108464465A CN201810218220.XA CN201810218220A CN108464465A CN 108464465 A CN108464465 A CN 108464465A CN 201810218220 A CN201810218220 A CN 201810218220A CN 108464465 A CN108464465 A CN 108464465A
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- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 92
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 92
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 92
- 239000000843 powder Substances 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 240000006365 Vitis vinifera Species 0.000 title 1
- 241000219095 Vitis Species 0.000 claims abstract description 91
- 238000000855 fermentation Methods 0.000 claims abstract description 38
- 230000004151 fermentation Effects 0.000 claims abstract description 38
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 33
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 33
- 241000235649 Kluyveromyces Species 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 239000002002 slurry Substances 0.000 claims description 29
- 239000000084 colloidal system Substances 0.000 claims description 16
- 238000001694 spray drying Methods 0.000 claims description 16
- 235000013372 meat Nutrition 0.000 claims description 14
- 102000004407 Lactalbumin Human genes 0.000 claims description 13
- 108090000942 Lactalbumin Proteins 0.000 claims description 13
- 238000013467 fragmentation Methods 0.000 claims description 9
- 238000006062 fragmentation reaction Methods 0.000 claims description 9
- 239000012535 impurity Substances 0.000 claims description 9
- 244000005700 microbiome Species 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 238000004108 freeze drying Methods 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- DJEHXEMURTVAOE-UHFFFAOYSA-M potassium bisulfite Chemical compound [K+].OS([O-])=O DJEHXEMURTVAOE-UHFFFAOYSA-M 0.000 claims description 4
- 229940099427 potassium bisulfite Drugs 0.000 claims description 4
- 235000010259 potassium hydrogen sulphite Nutrition 0.000 claims description 4
- 230000002572 peristaltic effect Effects 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 claims 1
- 108090000790 Enzymes Proteins 0.000 claims 1
- 235000010987 pectin Nutrition 0.000 claims 1
- 229920001277 pectin Polymers 0.000 claims 1
- 239000001814 pectin Substances 0.000 claims 1
- 238000001035 drying Methods 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 150000003254 radicals Chemical class 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 238000000605 extraction Methods 0.000 abstract description 5
- 235000013312 flour Nutrition 0.000 abstract description 5
- 150000004676 glycans Chemical class 0.000 abstract description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 5
- 235000013824 polyphenols Nutrition 0.000 abstract description 5
- 229920001282 polysaccharide Polymers 0.000 abstract description 5
- 239000005017 polysaccharide Substances 0.000 abstract description 5
- 239000002932 luster Substances 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 2
- 208000034189 Sclerosis Diseases 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract description 2
- 235000001014 amino acid Nutrition 0.000 abstract description 2
- 210000001367 artery Anatomy 0.000 abstract description 2
- 230000033228 biological regulation Effects 0.000 abstract description 2
- 201000011510 cancer Diseases 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 208000019622 heart disease Diseases 0.000 abstract description 2
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 2
- 230000001900 immune effect Effects 0.000 abstract description 2
- 230000001151 other effect Effects 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 239000011591 potassium Substances 0.000 abstract description 2
- 229910052700 potassium Inorganic materials 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 238000011888 autopsy Methods 0.000 abstract 1
- 229910052742 iron Inorganic materials 0.000 abstract 1
- 239000011573 trace mineral Substances 0.000 abstract 1
- 235000013619 trace mineral Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 8
- 230000035882 stress Effects 0.000 description 7
- 238000005360 mashing Methods 0.000 description 6
- CHKVPAROMQMJNQ-UHFFFAOYSA-M potassium bisulfate Chemical compound [K+].OS([O-])(=O)=O CHKVPAROMQMJNQ-UHFFFAOYSA-M 0.000 description 6
- 229910000343 potassium bisulfate Inorganic materials 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 240000000560 Citrus x paradisi Species 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 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 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009966 trimming Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/46—Spray-drying
-
- 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
Abstract
The present invention relates to a kind of preparation methods of fermented type grape all-fruit powder, belong to deep-processing technical field of agricultural products.The preparation method is realized by following steps：Raw material, which selects to ferment into tank, is beaten drying, in fermentation process, passes through and accesses thermophilic kluyveromyces and coconut digested tankage.The grape all-fruit powder of the present invention：It is full of nutrition, rich in the trace elements such as amino acid, vitamin, polyphenol, polysaccharide and potassium, iron；Rich in polyphenol, the effect of there are oxidation and removing free radicals, free radical is prevented to destroy human body cell, Human autopsy tissues are protected, more than 100 kinds of prevention heart disease, cancer, early ageing, diabetes, artery sclerosis etc. is by the disease caused by free radical；Delicious, sour-sweet moderate, acidity is soft；Rich in polysaccharide, there is immunological regulation and hypoglycemic and other effects；Color and luster is good, and Storage period is long.The present invention can reduce the use of drying aid, improve the quality of product, the preparation method provided through the invention, and flour extraction is high, and in good taste, storage period is long.
Description
Technical field
The present invention relates to a kind of preparation methods of fermented type grape all-fruit powder, belong to deep-processing technical field of agricultural products.
Background technology
The sour-sweet succulence of grape is rich in vitamin, minerals, dietary fiber and biologically active polyphenols,
It is the maximum fruit of cultivated area in the world, more than 1,000 ten thousand mu of China's Table Grape cultivated area at present, yield is up to more than 1,400 ten thousand
Ton, is important industrial crops.But annual grape maturity is received season, can all be generated a considerable amount of noncommodity fruits and be given up
It abandons, fruit when arranging fringe type such as classification vanning under trimming, the fruit etc. to fall down from carpopodium in transport, sales process, no
Environmental pollution is only caused, the significant wastage of resource is also caused, sales situation is bad also to overstock the grape in freezer if encountered
Also it can be disposed as pollution sources.Therefore the intensive processing for being badly in need of improving grape is horizontal, raw material availability is improved, to push grape
The fast development of industry.
The converted products of Table Grape does not form scale all the time, and main cause is exactly a kind of no suitable production
Product.Fresh fruit of vegetables is directly processed into fruit vegetable powder, is a kind of new trend occurred in recent years.Fruit vegetable powder have it is full of nutrition,
The advantage that storage-stable is good, transportation cost is low.The drying mode used in production at present mainly has spray drying, freezing dry
Dry, heated-air drying etc., wherein in the majority with spray dried form powder.It is higher to material requirement when spray drying powder processed, such as compared with
Low viscosity and sugar content, otherwise flour extraction is extremely low, is even generated when serious and is charred taste, nutritional ingredient, color and luster and the wind of product
Taste is more easily damaged；Simultaneously because a large amount of drying aids are added in dry, products obtained therefrom purity is low so that using spray drying production
Grape fruit powder is greatly limited.
Invention content
The invention reside in providing, a kind of auxiliary material adding proportion is low, product is full of nutrition and the grape suitable for being spray-dried is complete
The preparation method of fruit powder.
Used technical solution is the present invention to achieve the goals above：
The present invention provides a kind of preparation methods of fermented type grape all-fruit powder, include the following steps：
（1）Raw material selects：The new fresh grape for selecting 8~9 maturity, cleans up, and removal is attached to the supracutaneous microorganism of grape
And impurity；
(2) enter tank：After clean Grape fragmentation, grape slurry is entered into fermentation tank, a small amount of weighting potassium bisulfite is added；
(3) it ferments：Thermophilic kluyveromyces and coconut digested tankage are accessed, is fermented after stirring evenly, when grape fermentation to 8-12
Stop fermentation when Baume degrees；
(4) it is beaten：Feed liquid after fermentation is put into beater, is beaten, until pulp is fine and smooth uniformly, crosses colloid mill；
(5) dry：It is 15% to adjust input concentration, is vacuum-packed after spray drying, is stored.
Further, the addition for laying particular stress on potassium bisulfite is 5mg/L.
Further, the access amount of the thermophilic kluyveromyces is 0.25g/L；The addition of the coconut digested tankage accounts for Portugal
The 2-3% of grape slurry weight.
HC pectases can be also added during accessing thermophilic kluyveromyces and coconut digested tankage ferments in the present invention；Institute
The addition for stating HC pectases is 0.02g/L.
Coconut digested tankage used in the present invention is prepared using following methods：Whey egg is added after coconut meat is beaten
In vain, colloid mill is crossed, ultramicro grinding is to 200 mesh after freeze-drying.
Above-mentioned lactalbumin is 1 with the mass ratio of coconut meat：80.
Further, the parameter of the spray drying is：Inlet air temperature is 190 DEG C, and leaving air temp is 80 DEG C, wriggling pump speed
It is 5 to spend rank.
Contain about 15%~25% carbohydrate (mainly glucose, fructose), various organic acid (mainly winestones in Table Grape
Acid, malic acid) and minerals and various vitamins, amino acid, protein, crude fibre etc..So high sugar content can cause
Grape slurry after homogeneous blocks outlet, viscous wall, being charred in spray drying, substantially reduces flour extraction or even does not go out powder completely；
The content of the nutritional ingredient and bioactive ingredients of finished product fruit powder is seriously affected if being diluted with water or increasing drying aid ratio.
The present invention is had found by lot of experiments, and a certain proportion of thermophilic kluyveromyces and coconut digested tankage are added in grape slurry,
The content that the substances such as polysaccharide, lactic acid can be increased, make the grape all-fruit powder product of acquisition have good color and luster and mouthfeel and
More comprehensive nutritive value.
Beneficial effects of the present invention are：
（1）The grape all-fruit powder of the present invention：It is full of nutrition, rich in the micro member such as amino acid, vitamin, polyphenol, polysaccharide and potassium, iron
Element；Rich in polyphenol human organ is protected the effect of there are oxidation and removing free radicals, free radical is prevented to destroy human body cell
And tissue, more than 100 kinds of prevention heart disease, cancer, early ageing, diabetes, artery sclerosis etc. is by the disease caused by free radical；Taste
Good, sour-sweet moderate, acidity is soft；Rich in polysaccharide, there is immunological regulation and hypoglycemic and other effects；Color and luster is good, and Storage period is long.
（2）The present invention can reduce the use of drying aid, improve the quality of product, the preparation side provided through the invention
Method, flour extraction is high, and in good taste, storage period is long.
（3）The preparation method of the present invention, raw material is easy to get, simple for process, is suitble to be factory produced.
Specific implementation mode
With specific embodiment, further explanation and description of the technical solution of the present invention are carried out below.
Embodiment 1
A kind of preparation method of fermented type grape all-fruit powder, specifically includes following steps：
（1）Raw material selects：The new fresh grape for selecting 8~9 maturity, cleans up, and removal is attached to the supracutaneous microorganism of grape
And impurity；
（2）Enter tank：After clean Grape fragmentation, grape slurry is entered into fermentation tank, 5mg, which is added, in every L grape slurries lays particular stress on Asia
Potassium acid sulfate；
（3）Fermentation：The thermophilic kluyveromyces of 0.25g are accessed in per L grape slurries and account for the coconut digested tankage that grape slurry weighs 3%, are stirred
It ferments after mixing uniformly, stops fermentation when grape fermentation is to 12 Baume degrees；
The preparation method of coconut digested tankage is：Lactalbumin is added after coconut meat is beaten（Coconut meat and lactalbumin quality ratio are
80：1）, colloid mill is crossed, ultramicro grinding is to 200 mesh after freeze-drying；
（4）Mashing：Feed liquid after fermentation is put into beater, is beaten, until pulp is fine and smooth uniformly, crosses colloid mill；
（5）It is dry：It is 15% to adjust input concentration, is vacuum-packed after spray drying, is stored；
The parameter of the spray drying is：Inlet air temperature is 190 DEG C, and leaving air temp is 80 DEG C, and peristaltic pump speed step is 5.
Embodiment 2
A kind of preparation method of fermented type grape all-fruit powder, specifically includes following steps：
（1）Raw material selects：The new fresh grape for selecting 8~9 maturity, cleans up, and removal is attached to the supracutaneous microorganism of grape
And impurity；
（2）Enter tank：After clean Grape fragmentation, grape slurry is entered into fermentation tank, 5mg, which is added, in every L grape slurries lays particular stress on Asia
Potassium acid sulfate；
（3）Fermentation：The thermophilic kluyveromyces of 0.25g are accessed in per L grape slurries and account for the coconut digested tankage that grape slurry weighs 2%, are stirred
It ferments after mixing uniformly, stops fermentation when grape fermentation is to 8 Baume degrees；
The preparation method of coconut digested tankage is：Lactalbumin is added after coconut meat is beaten（Coconut meat and lactalbumin quality ratio are
80：1）, colloid mill is crossed, ultramicro grinding is to 200 mesh after freeze-drying；
（4）Mashing：Feed liquid after fermentation is put into beater, is beaten, until pulp is fine and smooth uniformly, crosses colloid mill；
（5）It is dry：It is 15% to adjust input concentration, spray drying（Parameter is the same as embodiment 1）After be vacuum-packed, store.
Embodiment 3
A kind of preparation method of fermented type grape all-fruit powder, specifically includes following steps：
（1）Raw material selects：The new fresh grape for selecting 8~9 maturity, cleans up, and removal is attached to the supracutaneous microorganism of grape
And impurity；
（2）Enter tank：After clean Grape fragmentation, grape slurry is entered into fermentation tank, 5mg, which is added, in every L grape slurries lays particular stress on Asia
Potassium acid sulfate；
（3）Fermentation：The thermophilic kluyveromyces of 0.25g, 0.02gHC pectases are accessed in per L grape slurries and account for grape slurry weight
3% coconut digested tankage, ferments after stirring evenly, and stops fermentation when grape fermentation is to 12 Baume degrees；
The preparation method of coconut digested tankage is：Lactalbumin is added after coconut meat is beaten（Coconut meat and lactalbumin quality ratio are
80：1）, colloid mill is crossed, ultramicro grinding is to 200 mesh after freeze-drying；
（4）Mashing：Feed liquid after fermentation is put into beater, is beaten, until pulp is fine and smooth uniformly, crosses colloid mill；
（5）It is dry：It is 15% to adjust input concentration, spray drying（Parameter is the same as embodiment 1）After be vacuum-packed, store.
Embodiment 4
A kind of preparation method of fermented type grape all-fruit powder, specifically includes following steps：
（1）Raw material selects：The new fresh grape for selecting 8~9 maturity, cleans up, and removal is attached to the supracutaneous microorganism of grape
And impurity；
（2）Enter tank：After clean Grape fragmentation, grape slurry is entered into fermentation tank, 5mg, which is added, in every L grape slurries lays particular stress on Asia
Potassium acid sulfate；
（3）Fermentation：The thermophilic kluyveromyces of 0.25g, 0.02gHC pectases are accessed in per L grape slurries and account for grape slurry weight
2% coconut digested tankage, ferments after stirring evenly, and stops fermentation when grape fermentation is to 8 Baume degrees；
The preparation method of coconut digested tankage is：Lactalbumin is added after coconut meat is beaten（Coconut meat and lactalbumin quality ratio are
80：1）, colloid mill is crossed, ultramicro grinding is to 200 mesh after freeze-drying；
（4）Mashing：Feed liquid after fermentation is put into beater, is beaten, until pulp is fine and smooth uniformly, crosses colloid mill；
（5）It is dry：It is 15% to adjust input concentration, spray drying（Parameter is the same as embodiment 1）After be vacuum-packed, store.
Comparative example 1
A kind of preparation method of fermented type grape all-fruit powder, specifically includes following steps：
(1) raw material selects：The new fresh grape of 8~9 one-tenth maturity is selected, removal is attached to the supracutaneous microorganism of grape and impurity.
(2) it is beaten：It will be put into beater after Grape fragmentation, be beaten with first slow rear fast speed, until pulp is fine and smooth
It is even, cross colloid mill；
(3) allotment mixing：Maltodextrin (pulp is added in pulp：Maltodextrin=3:7), and rapid homogeneous makes pulp and helps
Dry agent is uniformly mixed.
（4）It is dry：It is 15% to adjust input concentration, spray drying（Parameter is the same as embodiment 1）After be vacuum-packed, store.
Comparative example 2
A kind of preparation method of fermented type grape all-fruit powder, specifically includes following steps：
（1）Raw material selects：The new fresh grape for selecting 8~9 maturity, cleans up, and removal is attached to the supracutaneous microorganism of grape
And impurity；
（2）Enter tank：After clean Grape fragmentation, grape slurry is entered into fermentation tank, 5mg, which is added, in every L grape slurries lays particular stress on Asia
Potassium acid sulfate；
（3）Fermentation：The thermophilic kluyveromyces of 0.25g are accessed in per L grape slurries, are fermented after stirring evenly, when grape is sent out
Ferment ferments to stopping when 12 Baume degrees；
（4）Mashing：Feed liquid after fermentation is put into beater, is beaten, until pulp is fine and smooth uniformly, crosses colloid mill；
（5）It is dry：It is 15% to adjust input concentration, is vacuum-packed after spray drying, is stored.
Comparative example 3
A kind of preparation method of fermented type grape all-fruit powder, specifically includes following steps：
（1）Raw material selects：The new fresh grape for selecting 8~9 maturity, cleans up, and removal is attached to the supracutaneous microorganism of grape
And impurity；
（2）Enter tank：After clean Grape fragmentation, grape slurry is entered into fermentation tank, 5mg, which is added, in every L grape slurries lays particular stress on Asia
Potassium acid sulfate；
（3）Fermentation：0.27gHC pectases are accessed in per L grape slurries and account for the coconut digested tankage that grape slurry weighs 3%, are stirred evenly
After ferment, when grape fermentation is to 12 Baume degrees stop fermentation；
The preparation method of coconut digested tankage is：Lactalbumin is added after coconut meat is beaten（Coconut meat and lactalbumin quality ratio are
80：1）, colloid mill is crossed, ultramicro grinding is to 200 mesh after freeze-drying；
（4）Mashing：Feed liquid after fermentation is put into beater, is beaten, until pulp is fine and smooth uniformly, crosses colloid mill；
（5）It is dry：It is 15% to adjust input concentration, spray drying（Parameter is the same as embodiment 1）After be vacuum-packed, store.
It is found by storage test, grape all-fruit powder prepared by comparative example 1 and comparative example 3 is compared with full fruit prepared by embodiment 1
Its period of storage of powder reduces 3-6 months.
Effect test
（One）Embodiment 1-4 and comparative example 1-3 the grape all-fruit powder prepared are subjected to composition detection, concrete outcome is shown in Table 1.
Table 1
（Two）Embodiment 1-4 and comparative example 1-3 the grape all-fruit powder prepared are subjected to the inspections such as flour extraction, moisture content and mobility
It surveys, concrete outcome is shown in Table 2.
Table 2
（Three）Sensory evaluation
Embodiment 1, embodiment 2, embodiment 3, embodiment 4, comparative example 1 are made by 20 trained quality sense organ valuation officers
Standby grape fruit powder carries out quality subjective appreciation.Range of value：(20 points of color）, powder properties（20 points）, smell after rehydration
（30 points）, mouthfeel after rehydration（30 points）.It is the average value of 20 valuation officers scoring per item rating, general comment is divided into above-mentioned items
With；Evaluation result such as table 6.Evaluation criterion：
Color：Whether purple or pink, with it is bright be it is best, 20 points；
Powder properties：The fine and smooth degree of fruit powder, granular sensation, 20 points
Smell after rehydration：To have a strong fruit aroma, it is sour-sweet it is moderate, without bitter taste be it is best, 30 points；
Mouthfeel after rehydration：Be without sour and astringent residue gas taste it is best, 30 points；
Specific evaluation result is shown in Table 3.
Table 3
Claims (7)
1. a kind of preparation method of fermented type grape all-fruit powder, which is characterized in that include the following steps：
（1）Raw material selects：The new fresh grape for selecting 8~9 maturity, cleans up, and removal is attached to the supracutaneous microorganism of grape
And impurity；
(2) enter tank：After clean Grape fragmentation, grape slurry is entered into fermentation tank, a small amount of weighting potassium bisulfite is added；
(3) it ferments：Thermophilic kluyveromyces and coconut digested tankage are accessed, is fermented after stirring evenly, when grape fermentation to 8-12
Stop fermentation when Baume degrees；
(4) it is beaten：Feed liquid after fermentation is put into beater, is beaten, until pulp is fine and smooth uniformly, crosses colloid mill；
(5) dry：It is 15% to adjust input concentration, is vacuum-packed after spray drying, is stored.
2. preparation method according to claim 1, which is characterized in that the addition for laying particular stress on potassium bisulfite is 5mg/
L。
3. preparation method according to claim 1, which is characterized in that the access amount of the thermophilic kluyveromyces is
0.25g/L；The addition of the coconut digested tankage accounts for the 2-3% of grape slurry weight.
4. preparation method according to claim 1, which is characterized in that during the fermentation, HC pectin can also be added
Enzyme；The addition of the HC pectases is 0.02g/L.
5. preparation method according to claim 2 or 3, which is characterized in that the coconut digested tankage is prepared using following methods
It forms：It is added lactalbumin after coconut meat is beaten, crosses colloid mill, ultramicro grinding is to 200 mesh after freeze-drying.
6. preparation method according to claim 5, which is characterized in that the lactalbumin is 1 with the mass ratio of coconut meat：
80。
7. according to claim 1-6 any one of them preparation methods, which is characterized in that the parameter of the spray drying is：Into
Air temperature is 190 DEG C, and leaving air temp is 80 DEG C, and peristaltic pump speed step is 5.
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| CN102138663A (en) * | 2011-03-02 | 2011-08-03 | 浙江工业大学 | Method for processing fermented type nutritional fruit and vegetable powder rich in vitamin |
| KR20130030488A (en) * | 2011-09-19 | 2013-03-27 | 박노흥 | Production method of nahum grape juice using vitamin c |
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| CN102138663A (en) * | 2011-03-02 | 2011-08-03 | 浙江工业大学 | Method for processing fermented type nutritional fruit and vegetable powder rich in vitamin |
| KR20130030488A (en) * | 2011-09-19 | 2013-03-27 | 박노흥 | Production method of nahum grape juice using vitamin c |
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