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Grape composite powder capable of promoting digestion and preparation method of grape composite powder

A compound powder, technology to promote digestion, applied in the direction of bacteria used in food preparation, function of food ingredients, food science, etc.

Inactive Publication Date: 2016-08-17
邵素英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] The technical problem solved by the present invention is to overcome the defects of the existing grape compound powder and its preparation, use grape powder as the main raw material, add Lactobacillus plantarum powder and enzyme powder with strong probiotic properties, and scientifically compound wheat malt powder, modified Dietary fiber and other functional raw materials to prepare a digestion-promoting grape compound powder with natural taste and color, high content of nutrients and bioactive substances, simple components, strong functionality, and remarkable health effects

Method used

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  • Grape composite powder capable of promoting digestion and preparation method of grape composite powder
  • Grape composite powder capable of promoting digestion and preparation method of grape composite powder
  • Grape composite powder capable of promoting digestion and preparation method of grape composite powder

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Effect test

Embodiment 1

[0079] raw material preparation

[0080] 1. Preparation of wheat malt powder

[0081] Its preparation method comprises the following steps:

[0082]Put the wheat in an ultrasonic cleaning machine with 0.02% sodium bicarbonate solution at room temperature with a power of 300W and a frequency of 25KHz for 4 minutes, take it out, drain it, and microwave dry it at a frequency of 2450MHz, a power of 3000W, a temperature of 40°C, and a material layer thickness of 3cm 13s, then soak for 5 hours in a soaking solution with a temperature of 35°C and a pH value of 7. The soaking solution contains a compound enzyme with a mass percentage concentration of 0.20%. Ventilate once every 18min with a ventilation pressure of 0.14MPa. cm, pulse time 200μs, and pulse frequency 70Hz, conduct high-voltage pulse electric field treatment until the moisture content of wheat reaches 43%; drain the soaked wheat, and carry out dark germination in the germination room. The dark germination temperature is ...

Embodiment 2

[0098] A compound grape powder for promoting digestion, mainly prepared from the following raw materials in parts by weight:

[0099] 40 parts of grape powder, 25 parts of wheat germ powder, 12 parts of modified dietary fiber, 9 parts of papaya powder, 9 parts of Lactobacillus plantarum powder, 14 parts of enzyme powder, 4 parts of lemon powder;

[0100] Wherein the preparation method of grape powder comprises the following steps:

[0101] Put the grapes into an ultrasonic cleaning machine filled with 0.2% sodium bicarbonate solution, wash them at room temperature at 300W, 30KHz for 8 minutes, drain, cut each grape fruit into four parts, and spread them in a single layer in a microwave dryer. Power 4kW, temperature 125°C, dry for 4s, then soak in sericin peptide solution with a concentration of 10% by mass for 9 minutes, take it out, freeze it at -20°C for 40 minutes, and immediately crush it, the particle size of the crushed product is 0.4mm, then add crushed Water with 2 ti...

Embodiment 3

[0109] A compound grape powder for promoting digestion, mainly prepared from the following raw materials in parts by weight:

[0110] 35 parts of grape powder, 23 parts of wheat germ powder, 11 parts of modified dietary fiber, 8 parts of papaya powder, 8 parts of Lactobacillus plantarum powder, 13 parts of enzyme powder, 3 parts of lemon powder;

[0111] Wherein the preparation method of grape powder comprises the following steps:

[0112] Put the grapes into an ultrasonic cleaner filled with 0.1% sodium bicarbonate solution, wash them at room temperature at 200W, 35KHz for 5 minutes, drain, cut each grape fruit into four parts, and spread them in a single layer in a microwave dryer. Power 3kW, temperature 120°C, dry for 3s, then soak in sericin peptide solution with a concentration of 8% by mass for 8 minutes, take it out, freeze at -18°C for 30 minutes, and crush immediately, the particle size of the crushed product is 0.3mm, then add crushed Water with 1 times the amount o...

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Abstract

The invention discloses grape composite powder capable of promoting digestion and a preparation method of the grape composite powder. The grape powder with natural color, flavor and mouth feel is scientifically compounded with functional products including lactobacillus plantarum powder, wheat malt powder, modified dietary fibers, enzyme powder, oligosaccharide and the like, so that the nutrition, the food safety and the health care functions of the grape composite powder are effectively improved, and besides, the prebiotic property and the quality stability of the grape composite powder are greatly improved. Compared with conventional grape composite powder, the grape composite powder disclosed by the invention has the advantages that components are simple, the color, the flavor and the mouth feel are natural, the nutrient value is high, the health-care functions are powerful, the content of bioactive substances is high, the viable count of probiotics is high, the prebiotic property is high, the kinds of functional metabolites of probiotics are complete, the content of the functional metabolites of the probiotics is high, the food safety is high, and the quality guarantee period is long.

Description

technical field [0001] The invention relates to grape deep-processing products, in particular to a compound powder for promoting digestion of grapes and a preparation method thereof. Background technique [0002] Solid beverages are beverages with a water content of less than 5%, which have a certain shape, such as granules, flakes, blocks, powders, etc., and need to be reconstituted before drinking. Solid beverages are made by removing moisture from liquid beverages. The purpose of removing moisture is: one is to prevent deterioration or spoilage caused by enzymes or microorganisms in the beverage itself, so as to facilitate storage; the other is to facilitate storage and transportation. Compared with liquid beverages, solid beverages have the following characteristics: significantly lighter in weight, significantly smaller in size, and easy to carry; good in flavor, good in instant solubility, wide in application range, easy to drink; easy to maintain hygiene; simple in pa...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L19/00A23L7/20A23L33/22A23L33/135
CPCA23V2002/00A23V2400/169A23V2200/30A23V2200/32
Inventor 邵素英
Owner 邵素英
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