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Pure grape essence ferment and production method thereof

A production method and grape technology, applied in the field of grape essence enzyme and its production, can solve the problems of developing brewing process without grape raw materials and not making good use of grape resources, so as to reduce spoilage substances and toxic substances, and regulate intestinal bacteria Group balance, the effect of preventing and treating heart disease

Inactive Publication Date: 2016-02-03
周学义
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The prior art does not make good use of grape resources, especially grape seeds and grape skins, does not develop a brewing process based on the characteristics of grape raw materials, and does not have a precedent for producing grape essence enzymes from leftover grape skin residues in winemaking

Method used

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  • Pure grape essence ferment and production method thereof
  • Pure grape essence ferment and production method thereof
  • Pure grape essence ferment and production method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0031] A kind of pure grape essence enzyme, its raw material is composed of 90 parts by weight of fresh grapes, 5 parts of defatted grape pomace powder, 2 parts of wine, 5 parts of fructose syrup, 100 parts of white granulated sugar, 2 parts of xylooligosaccharides, 35 parts of L-arabinose, 10 parts of sugar alcohol, appropriate amount of probiotics.

[0032] A kind of production method of pure grape essence ferment, it comprises the following steps:

[0033] 1) Fresh grapes are cleaned, destemmed, crushed, and squeezed to obtain grape juice and pomace. Add 300ppm of pectinase and cellulase to the grape juice for enzymolysis at 50°C for 3 hours, then add fructose syrup, wine post-sterilisation;

[0034] 2) The grape pomace obtained in step 1) was refined with 10 times of water, defatted grape pomace powder was added to the slurry, heated to 45°C, 200ppm of pectinase and cellulase were added, enzymatically hydrolyzed for 2 hours, and then heated to 55°C ℃, add 0.3% (dry matte...

Embodiment 2

[0041]A pure grape essence enzyme is characterized in that its raw materials are composed of 50 parts by weight of fresh grapes, 0 parts of defatted grape pomace powder, 0 parts of wine, 0 parts of fructose syrup, 0 parts of white granulated sugar, xylo-oligosaccharides 0 parts, L-arabinose 0 parts, sugar alcohol 10 parts, appropriate amount of probiotics.

[0042] A kind of production method of pure grape essence ferment, it comprises the following steps:

[0043] 1) Fresh grapes are washed, destemmed, crushed, and juiced to obtain grape juice and grape pomace, and pectinase and cellulase are added to the grape juice to enzymatically hydrolyze at 45° C. for 2 hours, and then sterilized;

[0044] 2) The grape pomace obtained in step 1) was refined with 5 times of water, defatted grape pomace powder was added to the slurry, heated to 45°C, pectinase and cellulase were added, enzymatically hydrolyzed for 1 hour, and then heated to 55°C, Add 0.1% (dry matter) neutral protease, s...

Embodiment 3

[0051] A pure grape essence enzyme is characterized in that its raw materials are composed of 70 parts by weight of fresh grapes, 2.5 parts of defatted grape pomace powder, 1 part of wine, 2.5 parts of fructose syrup, 100 parts of white granulated sugar, and xylooligosaccharides 1 part, 35 parts of L-arabinose, 5 parts of sugar alcohol, appropriate amount of probiotics.

[0052] A kind of production method of pure grape essence ferment, it comprises the following steps:

[0053] 1) Fresh grapes are cleaned, destemmed, crushed, and squeezed to obtain grape juice and grape pomace. Add pectinase and cellulase to the grape juice for enzymolysis at 48°C for 2-3 hours, then add fructose syrup, wine post-sterilisation;

[0054] 2) The grape pomace obtained in step 1) is refined by adding 5-10 times of water, adding defatted grape pomace powder to the slurry, heating to 45°C, adding pectinase and cellulase, enzymatically hydrolyzing for 1.5 hours, and then heating to 55°C ℃, add 0.2...

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Abstract

The invention discloses pure grape essence ferment and a production method thereof. The pure grape essence ferment consists of the following raw materials in parts by weight: 50-90 parts of fresh grapes, 0-5 parts of nonfat grape skin residue powder, 0-2 parts of grape wine, 0-5 parts of high fructose corn syrup, 0-100 parts of white granulated sugar, 0-2 parts of xylooligosaccharide, 0-35 parts of L-arabinose, 0-10 parts of sugar alcohol, and an appropriate quantity of probiotics. The production method comprises the following steps of: cleaning the fresh grapes, removing stems of the cleaned fresh grapes, crushing the fresh grapes without stems, squeezing juice from the crushed grapes, adding water to grape skin residues, grinding the grape skin residues, adding pectinase, cellulase, and neutral protease, and performing enzymolysis; and enabling the probiotics to be fermented when being subjected to heat preservation, after fermenting the fermented probiotics, and performing centrifugation to remove residues so as to obtain raw pure grape essence ferment liquid. The pure grape essence ferment disclosed by the invention has the efficacies of reducing blood lipid, reducing weight, improving the antioxidant ability of organisms, regulating and balancing intestinal flora, improving immunity, resisting oxidation, promoting the beautifying of the features, promoting sleep, and delaying senescence.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a grape essence enzyme and a production method thereof. Background technique [0002] Grape fruit contains glucose, fructose, a small amount of sucrose, xylose, tartaric acid, oxalic acid, citric acid, malic acid, red wine polyphenols, monoglucoside and diglucoside of anthocyanins, pyrocatechin, gallocatechin, gallate etc. Every 100 grams contains 0.2 grams of protein, 4 mg of calcium, 15 mg of phosphorus, 0.6 mg of iron, 0.04 mg of carotene, 0.04 mg of thiamine, 0.01 mg of riboflavin, 0.1 mg of niacin, and 4 mg of vitamin C. Grape skins are rich in anthocyanins, including cyanidin, paeoniflorin, delphinidin, petuniasin, mallow flowerin, and mallow flowerin-3-β-glucoside. The oil content in the seeds is 9.58%. [0003] The sugar content of grapes is as high as 10% to 30%, mainly glucose. A large amount of fruit acid in grapes is helpful for digestion. Eating more gr...

Claims

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Application Information

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IPC IPC(8): A23L33/10A23L29/00A23L19/00
CPCA23V2002/00A23V2400/145A23V2400/151A23V2400/125A23V2400/137A23V2400/147A23V2400/113A23V2400/143A23V2400/173A23V2400/175A23V2400/181A23V2400/169A23V2400/321A23V2400/413A23V2400/427A23V2400/249A23V2400/513A23V2400/529A23V2400/515A23V2400/517A23V2400/519A23V2400/533A23V2200/30A23V2200/302A23V2200/308A23V2200/318A23V2200/32A23V2200/324A23V2200/326A23V2250/76
Inventor 周学义朱文昭
Owner 周学义
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