ES2299323B1 - OBTAINING MUST IN POWDER THROUGH ATOMIZATION AND LIOFILIZATION TECHNIQUES. - Google Patents

Abstract

Obtaining powdered must by means of Atomization and Lyophilization techniques.

Obtaining powdered must by means of Lyophilization and Atomization techniques, which ensure the maintenance of the organoleptic properties of a rich product in aromas and flavors. The product obtained can be stored for long periods of time.

Description

Obtaining powdered must by means of Atomization and Lyophilization techniques.

Sectors of the technique

Food and wine industry.

State of the art and explanation of the invention

The atomization and lyophilization processes are preferably used for food dehydration. The fundamental reason for the success of the processes is that the storage of pasteurized juices do not exceed twelve months, while their dehydration constitutes an alternative interesting as a longer form of conservation. From the economic point of view is more profitable in terms of storage and transport compared to other processes such as freezing and concentration, which need additional costs for storage and handling. Currently it has dehydrated fruit juice such as pineapple and passion fruit, whose content in sugar it is about half that of the grape, what it does make the process in them easier.

Explanation of the invention.

The present invention relates to obtaining of dehydrated grape juice in order to keep it for long periods of time to minimize the problems that they happen in the harvest seasons in which the Maximum production of it. The grape must has a high ability to ferment, so the product is lost. For to prevent this from happening, sulfur is used, which also prevents microbial growth However, they are currently looking for other techniques to avoid the use of this compound since the percentages allowed are getting lower and not always possible to avoid the problems for which it is used. From the economic point of view is more profitable dehydration in regarding storage and transport than other processes such as freezing and concentration, which are more expensive and their Manipulation is more complicated. On the other hand the dehydration of This product is made under mild conditions that ensures a high retention of the organoleptic properties of the product, since these are the ones that give it its value.

The atomization process consists in obtaining a powder product from a liquid material that is finely pulverized and comes into contact with a stream of hot air, which allows rapid drying and obtaining a dry powder. A problem in this technique is that grape juice, containing large amounts of sugars, has a very low glass transition temperature. What causes this phenomenon in the dehydration process is that the liquid to be dried is transformed into a rubbery product and highly adherent to the walls of the drying chamber, reducing the yield, resulting in the complete fusion of the product without dust forms; To avoid this, Maltodextrin DE = 12 was added, so that it has been possible to use an inlet air temperature of 180ºC, ensuring the elimination of water, which results in a dehydrated product with a water activity of a_ {W} = 0.149.

The conditions used were

T a Input = 180 ° C

T a = 70 ° C

% Maltodextrin = 15%, 20%, 25%.

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Freeze-drying is a drying method in which food water is frozen and then sublimated, that is, it is transformed into steam without going through a liquid state, usually with heat input under very low pressure conditions. This contribution is usually minimal. This drying method has been developed to prevent the loss of sapid and aromatic components, since under the conditions used the diffusion of these components is very low. As previously mentioned, grape juice has a large amount of sugars, so the eutectic temperature is exceeded very easily, reaching the state of collapse with a minimum amount of heat, which means that it is not possible to apply enough heat as to sublimate the water. Maltodextrin DE = 12 is added to correct the problem.

The conditions used are:

Freezing T = -20 ° C

T a of the condenser = -48 ° C

Vacuum = 2.8 x 10-2 mB

Drying time = 18 hours

The product obtained in both cases after dehydrate white grape must, it is a white powder, with activity of water between 0.14 and 0.25, so that the Microbial growth and are easily reconstitutable.

In the case of Atomization the product is powdery and very little hygroscopic, while the product lyophilisate has a crystalline appearance, so it is advised vacuum packing.

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Embodiment of the invention

Two different techniques have been used for dehydration of grape must which is a product with characteristics highly appreciated both in the food field and oenological The choice of both has been motivated because in both Sometimes the conditions used are mild, so they allow maintaining the properties of the product but in turn are effective enough to get your dehydration complete. However, having such a high sugar content creates numerous problems when applying the techniques In this invention the conditions that are proposed are proposed. allow to obtain a precious product with a high degree of dehydration

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Atomization

To carry out the process it is necessary dissolve the additive already mentioned until it reaches a solution homogeneous The liquid product is pumped to the head of the atomizer, which results in spraying. This is introduced in a drying chamber where it comes into contact with hot air which has a temperature of 180 ° C. This temperature ensures the loss of virtually all of the water. By a sprinkler The dried product is dragged into the collection chamber. Being so fast drying no deterioration due to high temperatures as in other dehydration methods.

Terms:

T a Input = 180 ° C

T a = 70 ° C

% Maltodextrin = 15%, 20%, 25%.

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Lyophilization

In order to obtain a solid product, in powder and stable form it is necessary to dissolve the same additive than in the previous case, Maltodextrin DE = 12. After getting from in the same way a homogeneous solution the product is frozen slowly so that large crystals form resulting in a crystalline network that facilitates the diffusion of water vapor in the sublimation process. The frozen product is placed in the lyophilizer where conditions are already established mentioned:

Freezing T = -20 ° C

T a of the condenser = -48 ° C

Vacuum = 2.8 x 10-2 mB

Drying time = 18 hours

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Industrial application of the invention

This is an invention with great impact on the food and wine industry since the must is used as much as a nutritious food rich in sugars as in winemaking to obtain wine. The product is obtained only at the time of harvest, if it was not consumed it would have to be frozen or concentrate it, which is very expensive. However the product that we propose allows to be stored at temperature ambient. Besides reducing its volume means saving space, important for both storage and transport. In the "captamization" process (addition of sugar from from must to must with low sugar content, especially in cold weather areas, which otherwise would not be possible to use for winemaking) it is possible to enrich sugars other musts without causing an increase in volume as well as dilutions

Due to the organoleptic characteristics of grape juice, being able to dispose of it in powder form allows be used for the preparation of numerous products of pastry or as a sweetener in the food industry.

Claims (7)

1. Dehydrated grape must, characterized in that the grape must is dehydrated in the form of white powder, easily reconstitutable and stored at room temperature for a long time and at a low cost. 2. Dehydrated grape must, according to the preceding claim, characterized by offering a density of 0.4 g / cm3. 3. Dehydrated grape must, according to previous claims, characterized by a water activity between 0.14 and 0.25. 4. Dehydrated grape must, according to previous claims, characterized in that with respect to the hydrated product it offers a decrease of up to 90% in terms of volume, which favors its storage and transport, as well as of 70% in what refers by weight 5. Use of dehydrated grape must, according to previous claims, as a sweetener. 6. Lyophilization process for obtaining dehydrated grape must, according to previous claims, through a lyophilization process under mild conditions, characterized in that it maintains the organoleptic properties of the dehydrated product by offering a very high retention of volatile compounds, reaching a greater thermal stability and a lower hygroscopicity of the compound when using as an additive an anti-caking agent, Maltodextrin, which after its homogeneous dissolution with the product is slowly frozen at a temperature equal to -20 ° C, to then proceed to its drying with particular conditions consisting of a condenser temperature equal to -48 ° C, a vacuum pressure equal to 2.8 x 10 -2 mB and a drying time equal to 18 hours. 7. Dehydrated grape must obtained by the lyophilization procedure object of the preceding claim 6.