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Grape skin residue and yam fruit vinegar powder and preparation method thereof

A technology for grape skin pomace and yam fruit, which is applied in the field of grape skin pomace yam fruit vinegar powder and its preparation field, can solve the problems of poor taste of fruit vinegar powder, loss of effective components, reduction in embedding rate, etc. The effect of industrialized production, enhanced health care function, and improved utilization rate

Inactive Publication Date: 2013-09-18
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with edible vinegar, fruit vinegar has higher requirements on taste; if the existing liquid fruit vinegar is prepared into fruit vinegar powder according to the spray drying method of edible vinegar powder, the added cyclodextrin will cause fruit vinegar powder to taste bad; if If cyclodextrin is not added during the spray drying process, a large amount of water will be dehydrated, which will easily cause the loss of active ingredients and reduce the embedding rate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Cut the fresh yam washed with water into 3 mm thick yam slices, and then immediately dry them with air at a temperature of 40°C until the yam slices have a moisture content of 5%;

[0037] (2) Grind the dried yam tablets in step (1) at room temperature into yam powder with a particle size of 200 mesh, add 60% (the mass content of water relative to yam powder) water to the yam powder and heat at 95°C for gelatinization, Ready to use after cooling;

[0038] (3) Crush the clean grape pomace into 200 mesh and set aside;

[0039] (4) Mix 30 parts of gelatinized yam powder and 70 parts of fine grape pomace powder into an altar, then add 3 parts of white sugar, adjust the pH to 4.0 with citric acid, sterilize at 80°C for 10 minutes, and cool to 30°C , add 7.2 parts of Angel Brewing high-active dry yeast powder for alcoholic fermentation, ferment at 30°C for about 2 weeks, when the alcohol content reaches 7wt%, add 2.2 parts of salt to stop the fermentation;

[0040] (5) ...

Embodiment 2

[0046] (1) Cut the fresh yam washed with water into 3 mm thick yam slices, and then immediately dry them with air at a temperature of 40°C until the yam slices have a moisture content of 5%;

[0047] (2) Grind the dried yam tablets in step (1) at room temperature into yam powder with a particle size of 600 mesh, add 70% (the mass content of water relative to yam powder) water, heat at 85°C for gelatinization, cool and set aside ;

[0048] (3) Crush the clean grape pomace into 600 mesh and set aside;

[0049](4) Mix 20 parts of gelatinized yam powder and 80 parts of fine grape pomace powder into an altar, add 3 parts of white sugar to the mixture, adjust the pH to 4.0 with citric acid, sterilize at 80°C for 10 minutes, and cool to 30°C, add 3.1 parts of Angel Brewing High Active Dry Yeast Powder for alcoholic fermentation, ferment at 30°C for about 2 weeks, and when the alcohol content reaches 9wt%, add 2.1 parts of salt to stop the fermentation;

[0050] (5) Insert 6% (the m...

Embodiment 3

[0056] (1) Cut the fresh yam washed with water into 3 mm thick yam slices, and then immediately dry them with air at a temperature of 40°C until the yam slices have a moisture content of 5%;

[0057] (2) Grind the dried yam tablets in step (1) at room temperature into yam powder with a particle size of 400 mesh, add 65% (the mass content of water relative to yam powder) water, heat at 85°C for gelatinization, and cool for later use .

[0058] (3) Crush the clean grape pomace into 400 mesh and set aside;

[0059] (4) Mix 25 parts of gelatinized yam powder and 75 parts of fine grape pomace powder into an altar, add 3 parts of white sugar to the mixture, adjust the pH to 4.0 with citric acid, sterilize at 80°C for 10 minutes, and cool To 30°C, add 5.2 parts of Angel Brewing High Active Dry Yeast Powder for alcoholic fermentation, ferment at 30°C for about 4 weeks, when the alcohol content reaches 8wt%, add 2.2 parts of salt to stop the fermentation;

[0060] (5) Insert 8% (the ...

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Abstract

The invention relates to grape skin residue and yam fruit vinegar powder and a preparation method thereof, belonging to the technical field of fruit vinegar production and processing. The grape skin residue and yam fruit vinegar powder is prepared by the steps of fermenting 20-30 parts of yam powder and 70-80 parts of fine grape skin residue powder after gelatinization to prepare a vinegar solution and carrying out spray-drying. The grape skin residue and yam fruit vinegar powder is high in acidity, unique in flavor, free from cyclodextrin, good in mouth feel and rich in nutrition, can be used for preventing hypertension and hyperlipidemia, removing fatigue and the like, and greatly improves a healthcare function of fruit vinegar; grape skin residues and yams are all utilized and the utilization rate of the edible parts of the grape skin residues and the yams increases to 99%; cellulose, starch and other macromolecular substances in the grape skin residues and the yams are structurally degraded in a fermenting process, thereby shortening the fermenting time and facilitating digestion of absorption of an organism to the grape skin residue and yam fruit vinegar powder.

Description

technical field [0001] The invention relates to grape skin residue yam fruit vinegar powder and a preparation method thereof, belonging to the technical field of fruit vinegar production and processing. Background technique [0002] Relevant studies have proved that fruit vinegar has health functions such as appetizing and invigorating the spleen, helping digestion, enhancing metabolism, preventing arteriosclerosis, high blood pressure, regulating the acid-base balance of the human body, eliminating fatigue, sterilizing and preventing diseases. At present, this drink is loved by consumers at home and abroad; with the improvement of people's living standards, the product requirements for the consumption and health care of fruit vinegar are also getting higher and higher, tending to be green, convenient, natural, safe, nutritious, Delicious and fast. Thereby the product of fruit vinegar has also obtained certain progress on processing method. [0003] There are many reports...

Claims

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Application Information

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IPC IPC(8): C12J1/04
Inventor 赵晓燕陈军陈锋亮裴树峰王宪昌邓鹏
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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