CN108464465B - Preparation method of fermented grape whole fruit powder - Google Patents
Preparation method of fermented grape whole fruit powder Download PDFInfo
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- 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
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- 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
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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 invention relates to a preparation method of fermented grape whole fruit powder, belonging to the technical field of deep processing of agricultural products. The preparation method is realized by the following steps: selecting raw materials, fermenting in a tank, pulping, drying, and inoculating Kluyveromyces thermophilus and coconut meat powder in the fermentation process. The invention relates to grape whole fruit powder: the nutrition is rich, and the nutritional food is rich in amino acids, vitamins, polyphenol, polysaccharide, potassium, iron and other trace elements; is rich in polyphenol, has effects of resisting oxidation, scavenging free radicals, preventing free radicals from damaging human body cells, protecting human body organs and tissues, and preventing and treating 100 kinds of diseases caused by free radicals, such as heart disease, cancer, senilism, diabetes, arteriosclerosis, etc.; the taste is good, the sour and sweet are moderate, and the acidity is soft; is rich in polysaccharide, and has effects of regulating immunity and lowering blood sugar; good color and long storage period. The preparation method provided by the invention has the advantages that the use of drying aids can be reduced, the product quality is improved, the powder yield is high, the taste is good, and the storage period is long.
Description
Technical Field
The invention relates to a preparation method of fermented grape whole fruit powder, belonging to the technical field of deep processing of agricultural products.
Background
The grapes are sour, sweet and juicy, are rich in vitamins, mineral substances, dietary fibers and polyphenols with biological activity, are fruits with the largest cultivation area in the world, are planted in fresh grapes of China for more than 1000 mu per mu at present, have the yield of 1400 million tons, and are important economic crops. However, in the mature and harvest season of grapes every year, a considerable amount of non-commodity fruits are discarded, such as fruit grains trimmed during graded boxing and ear arrangement, fruit grains falling from fruit stalks in the transportation and sale processes and the like, which not only causes environmental pollution, but also causes great waste of resources, and if the grape wine is not sold well, the grapes accumulated in a refrigeration house can be also poured to become a pollution source. Therefore, it is urgently needed to improve the fine and deep processing level of the grapes and improve the utilization rate of raw materials so as to promote the rapid development of the grape industry.
The primary reason for the unscaled processed product of fresh grapes has been that there is no suitable product. The direct processing of fresh fruits and vegetables to produce fruit and vegetable powder is a new trend appearing in recent years. The fruit and vegetable powder has the advantages of rich nutrition, good storage stability and low transportation cost. The drying methods adopted in the prior production mainly comprise spray drying, freeze drying, hot air drying and the like, wherein the spray drying method is mostly used for preparing powder. The requirements on materials are higher when the spray drying is carried out for preparing powder, such as lower viscosity and sugar content, otherwise, the powder yield is extremely low, even burnt flavor is generated when the powder yield is serious, and the nutrient components, color and flavor of the product are easily damaged; meanwhile, because a large amount of drying aids are added in the drying process, the purity of the obtained product is low, so that the production of grape fruit powder by spray drying is greatly limited.
Disclosure of Invention
The invention aims to provide a preparation method of whole grape fruit powder, which has low auxiliary material adding proportion and rich product nutrition and is suitable for spray drying.
The technical scheme adopted by the invention for realizing the purpose is as follows:
the invention provides a preparation method of fermented grape whole fruit powder, which comprises the following steps:
(1) selecting raw materials: selecting fresh grapes with the maturity of 8-9, cleaning, and removing microorganisms and impurities attached to grape skins;
(2) putting into a tank: crushing cleaned grapes, putting grape pulp into a fermentation tank, and adding a small amount of potassium metabisulfite;
(3) fermentation: inoculating Kluyveromyces thermophilus and coconut meat powder, stirring, fermenting, and stopping fermentation when the grape is fermented to 8-12 Baume degree;
(4) pulping: putting the fermented feed liquid into a pulping machine, pulping until the pulp is fine and uniform, and grinding by a colloid mill;
(5) and (3) drying: adjusting the feeding concentration to 15%, and performing vacuum packaging and storage after spray drying.
Further, the addition amount of the potassium metabisulfite is 5 mg/L.
Further, the inoculation amount of the Kluyveromyces thermophilus is 0.25 g/L; the coconut meat powder accounts for 2-3% of the weight of the grape pulp.
In the process of inoculating the Kluyveromyces thermophilus and the coconut meat powder for fermentation, HC pectinase can also be added; the addition amount of the HC pectinase is 0.02 g/L.
The coconut meat powder used by the invention is prepared by the following method: pulping coconut meat, adding lactalbumin, grinding with colloid mill, freeze drying, and micronizing to 200 mesh.
The mass ratio of the whey protein to the coconut meat is 1: 80.
further, the parameters of the spray drying are as follows: the air inlet temperature is 190 ℃, the air outlet temperature is 80 ℃, and the speed level of the peristaltic pump is 5.
Fresh grapes contain about 15% -25% of saccharides (mainly glucose and fructose), various organic acids (mainly tartaric acid and malic acid) and minerals, various vitamins, amino acids, proteins, crude fibers and the like. Such high sugar content can cause the homogenized grape pulp to block an outlet, stick to a wall and be burnt and pasted during spray drying, thereby greatly reducing the powder yield and even causing no powder yield; if water is added for dilution or the proportion of the drying aid is increased, the contents of the nutrient components and the bioactive components of the finished fruit powder are seriously influenced. According to the invention, a large number of experimental researches show that the contents of polysaccharide, lactic acid and other substances can be increased by adding the Kluyveromyces thermophilus and the coconut meat powder into the grape pulp in a certain proportion, so that the obtained grape whole fruit powder product has good color and taste and more comprehensive nutritional value.
The invention has the beneficial effects that:
(1) the invention relates to grape whole fruit powder: the nutrition is rich, and the nutritional food is rich in amino acids, vitamins, polyphenol, polysaccharide, potassium, iron and other trace elements; is rich in polyphenol, has effects of resisting oxidation, scavenging free radicals, preventing free radicals from damaging human body cells, protecting human body organs and tissues, and preventing and treating 100 kinds of diseases caused by free radicals, such as heart disease, cancer, senilism, diabetes, arteriosclerosis, etc.; the taste is good, the sour and sweet are moderate, and the acidity is soft; is rich in polysaccharide, and has effects of regulating immunity and lowering blood sugar; good color and long storage period.
(2) The preparation method provided by the invention has the advantages that the use of drying aids can be reduced, the product quality is improved, the powder yield is high, the taste is good, and the storage period is long.
(3) The preparation method has the advantages of easily available raw materials and simple process, and is suitable for industrial production.
Detailed Description
The technical solution of the present invention is further explained and illustrated by the following specific examples.
Example 1
A preparation method of fermented grape whole fruit powder specifically comprises the following steps:
(1) selecting raw materials: selecting fresh grapes with the maturity of 8-9, cleaning, and removing microorganisms and impurities attached to grape skins;
(2) putting into a tank: crushing cleaned grapes, putting grape pulp into a fermentation tank, and adding 5mg of potassium metabisulfite into each L of grape pulp;
(3) fermentation: inoculating 0.25g of Kluyveromyces thermophilus and coconut meat powder accounting for 3% of the weight of the grape pulp into each L of grape pulp, uniformly stirring, fermenting, and stopping fermentation when the grape is fermented to 12 baume degrees;
the preparation method of the coconut meat powder comprises the following steps: pulping coconut meat, adding whey protein (the mass ratio of coconut meat to whey protein is 80: 1), grinding with colloid mill, freeze drying, and micronizing to 200 mesh;
(4) pulping: putting the fermented feed liquid into a pulping machine, pulping until the pulp is fine and uniform, and grinding by a colloid mill;
(5) and (3) drying: adjusting the feeding concentration to 15%, performing vacuum packaging after spray drying, and storing;
the parameters of the spray drying are as follows: the air inlet temperature is 190 ℃, the air outlet temperature is 80 ℃, and the speed level of the peristaltic pump is 5.
Example 2
A preparation method of fermented grape whole fruit powder specifically comprises the following steps:
(1) selecting raw materials: selecting fresh grapes with the maturity of 8-9, cleaning, and removing microorganisms and impurities attached to grape skins;
(2) putting into a tank: crushing cleaned grapes, putting grape pulp into a fermentation tank, and adding 5mg of potassium metabisulfite into each L of grape pulp;
(3) fermentation: inoculating 0.25g of Kluyveromyces thermophilus and coconut meat powder accounting for 2% of the weight of the grape pulp into each L of grape pulp, uniformly stirring, fermenting, and stopping fermentation when the grape is fermented to 8 Baume degrees;
the preparation method of the coconut meat powder comprises the following steps: pulping coconut meat, adding whey protein (the mass ratio of coconut meat to whey protein is 80: 1), grinding with colloid mill, freeze drying, and micronizing to 200 mesh;
(4) pulping: putting the fermented feed liquid into a pulping machine, pulping until the pulp is fine and uniform, and grinding by a colloid mill;
(5) and (3) drying: the feed concentration was adjusted to 15%, and the mixture was spray-dried (parameters same as in example 1), vacuum-packed and stored.
Example 3
A preparation method of fermented grape whole fruit powder specifically comprises the following steps:
(1) selecting raw materials: selecting fresh grapes with the maturity of 8-9, cleaning, and removing microorganisms and impurities attached to grape skins;
(2) putting into a tank: crushing cleaned grapes, putting grape pulp into a fermentation tank, and adding 5mg of potassium metabisulfite into each L of grape pulp;
(3) fermentation: inoculating 0.25g of Kluyveromyces thermophilus, 0.02gHC pectinase and coconut meat powder accounting for 3% of the weight of the grape pulp into each L of grape pulp, uniformly stirring, fermenting, and stopping fermentation when the grape is fermented to 12 Baume degrees;
the preparation method of the coconut meat powder comprises the following steps: pulping coconut meat, adding whey protein (the mass ratio of coconut meat to whey protein is 80: 1), grinding with colloid mill, freeze drying, and micronizing to 200 mesh;
(4) pulping: putting the fermented feed liquid into a pulping machine, pulping until the pulp is fine and uniform, and grinding by a colloid mill;
(5) and (3) drying: the feed concentration was adjusted to 15%, and the mixture was spray-dried (parameters same as in example 1), vacuum-packed and stored.
Example 4
A preparation method of fermented grape whole fruit powder specifically comprises the following steps:
(1) selecting raw materials: selecting fresh grapes with the maturity of 8-9, cleaning, and removing microorganisms and impurities attached to grape skins;
(2) putting into a tank: crushing cleaned grapes, putting grape pulp into a fermentation tank, and adding 5mg of potassium metabisulfite into each L of grape pulp;
(3) fermentation: inoculating 0.25g of Kluyveromyces thermophilus, 0.02gHC pectinase and coconut meat powder accounting for 2% of the weight of the grape pulp into each L of grape pulp, uniformly stirring, fermenting, and stopping fermentation when the grape is fermented to 8 Baume degrees;
the preparation method of the coconut meat powder comprises the following steps: pulping coconut meat, adding whey protein (the mass ratio of coconut meat to whey protein is 80: 1), grinding with colloid mill, freeze drying, and micronizing to 200 mesh;
(4) pulping: putting the fermented feed liquid into a pulping machine, pulping until the pulp is fine and uniform, and grinding by a colloid mill;
(5) and (3) drying: the feed concentration was adjusted to 15%, and the mixture was spray-dried (parameters same as in example 1), vacuum-packed and stored.
Comparative example 1
A preparation method of fermented grape whole fruit powder specifically comprises the following steps:
(1) selecting raw materials: selecting fresh grapes with maturity of 8-9 degrees, and removing microorganisms and impurities attached to grape skins.
(2) Pulping: crushing grapes, putting the crushed grapes into a pulping machine, pulping at a slow speed first and a fast speed later until fruit pulp is fine and uniform, and grinding the fruit pulp by using a colloid mill;
(3) blending and mixing: maltodextrin (pulp: maltodextrin =3:7) was added to the pulp and quickly homogenized to mix the pulp with the drying aid.
(4) And (3) drying: the feed concentration was adjusted to 15%, and the mixture was spray-dried (parameters same as in example 1), vacuum-packed and stored.
Comparative example 2
A preparation method of fermented grape whole fruit powder specifically comprises the following steps:
(1) selecting raw materials: selecting fresh grapes with the maturity of 8-9, cleaning, and removing microorganisms and impurities attached to grape skins;
(2) putting into a tank: crushing cleaned grapes, putting grape pulp into a fermentation tank, and adding 5mg of potassium metabisulfite into each L of grape pulp;
(3) fermentation: inoculating 0.25g of Kluyveromyces thermophilus into each L of the grape pulp, uniformly stirring, fermenting, and stopping fermentation when the grape is fermented to 12 Baume degrees;
(4) pulping: putting the fermented feed liquid into a pulping machine, pulping until the pulp is fine and uniform, and grinding by a colloid mill;
(5) and (3) drying: adjusting the feeding concentration to 15%, and performing vacuum packaging and storage after spray drying.
Comparative example 3
A preparation method of fermented grape whole fruit powder specifically comprises the following steps:
(1) selecting raw materials: selecting fresh grapes with the maturity of 8-9, cleaning, and removing microorganisms and impurities attached to grape skins;
(2) putting into a tank: crushing cleaned grapes, putting grape pulp into a fermentation tank, and adding 5mg of potassium metabisulfite into each L of grape pulp;
(3) fermentation: adding 0.27gHC pectinase and coconut meat powder 3 wt% of the grape pulp into each L of grape pulp, stirring, fermenting, and stopping fermentation when the grape is fermented to 12 Baume degree;
the preparation method of the coconut meat powder comprises the following steps: pulping coconut meat, adding whey protein (the mass ratio of coconut meat to whey protein is 80: 1), grinding with colloid mill, freeze drying, and micronizing to 200 mesh;
(4) pulping: putting the fermented feed liquid into a pulping machine, pulping until the pulp is fine and uniform, and grinding by a colloid mill;
(5) and (3) drying: the feed concentration was adjusted to 15%, and the mixture was spray-dried (parameters same as in example 1), vacuum-packed and stored.
Storage tests show that the storage time of the whole grape fruit powder prepared in the comparative example 1 and the whole grape fruit powder prepared in the comparative example 3 is reduced by 3-6 months compared with that of the whole grape fruit powder prepared in the example 1.
Effect test
Firstly, the components of the whole grape fruit powder prepared in the examples 1 to 4 and the comparative examples 1 to 3 are detected, and the specific results are shown in the table 1.
TABLE 1
Secondly, the whole grape fruit powder prepared in examples 1 to 4 and comparative examples 1 to 3 is subjected to powder yield, water content, fluidity and other tests, and specific results are shown in Table 2.
TABLE 2
(III) sensory evaluation
The grape fruit powders prepared in examples 1, 2, 3, 4 and 1 were subjected to sensory quality evaluation by 20 trained sensory quality evaluators. Evaluation range: color (20 points), powder property (20 points), smell after rehydration (30 points), and taste after rehydration (30 points). Each item is the average value of the scores of 20 evaluators, and the total score is the sum of the items; the evaluation results are shown in Table 6. Evaluation criteria:
color: the color is optimal to be bright no matter purple or pink, and is divided into 20 points;
powder properties: fineness and granular feeling of fruit powder, 20 points
Odor after rehydration: the fruit vinegar has strong fruit fragrance, moderate sweet and sour taste and no bitter taste, and is divided into 30 minutes;
the mouthfeel after rehydration: the best is no acerbity residual smell, 30 minutes;
the specific evaluation results are shown in Table 3.
TABLE 3
Claims (5)
1. A preparation method of fermented grape whole fruit powder is characterized by comprising the following steps:
(1) selecting raw materials: selecting fresh grapes with the maturity of 8-9, cleaning, and removing microorganisms and impurities attached to grape skins;
(2) putting into a tank: crushing cleaned grapes, putting grape pulp into a fermentation tank, and adding a small amount of potassium metabisulfite;
(3) fermentation: inoculating Kluyveromyces thermophilus and coconut meat powder, stirring, fermenting, and stopping fermentation when the grape is fermented to 8-12 Baume degree;
(4) pulping: putting the fermented feed liquid into a pulping machine, pulping until the pulp is fine and uniform, and grinding by a colloid mill;
(5) and (3) drying: adjusting the feeding concentration to 15%, performing vacuum packaging after spray drying, and storing;
the inoculation amount of the Kluyveromyces thermophilus is 0.25 g/L; the adding amount of the coconut meat powder accounts for 2-3% of the weight of the grape pulp;
the coconut meat powder is prepared by the following method: pulping coconut meat, adding lactalbumin, grinding with colloid mill, freeze drying, and micronizing to 200 mesh.
2. The method according to claim 1, wherein the potassium metabisulfite is added in an amount of 5 mg/L.
3. The method according to claim 1, wherein HC pectinase is added during the fermentation; the addition amount of the HC pectinase is 0.02 g/L.
4. The method of claim 1, wherein the weight ratio of whey protein to coconut meat is 1: 80.
5. the method according to any one of claims 1 to 4, wherein the parameters of the spray drying are: the air inlet temperature is 190 ℃, the air outlet temperature is 80 ℃, and the speed level of the peristaltic pump 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 |
| CN103380940A (en) * | 2012-05-06 | 2013-11-06 | 黑龙江大荒春酒业有限公司 | Preparation method for compound probiotic-fermented grape juice powder |
| CN104068352A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Whole-grape fruit powder and preparation method thereof |
| CN107373485A (en) * | 2017-07-14 | 2017-11-24 | 云南宏绿辣素有限公司 | A kind of pungent fruit vegetable powder and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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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 |
| CN103380940A (en) * | 2012-05-06 | 2013-11-06 | 黑龙江大荒春酒业有限公司 | Preparation method for compound probiotic-fermented grape juice powder |
| CN104068352A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Whole-grape fruit powder and preparation method thereof |
| CN107373485A (en) * | 2017-07-14 | 2017-11-24 | 云南宏绿辣素有限公司 | A kind of pungent fruit vegetable powder and preparation method thereof |
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