CN102138687B - Method for producing grape skin health-care beverage - Google Patents

Method for producing grape skin health-care beverage Download PDF

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Publication number
CN102138687B
CN102138687B CN2010105771093A CN201010577109A CN102138687B CN 102138687 B CN102138687 B CN 102138687B CN 2010105771093 A CN2010105771093 A CN 2010105771093A CN 201010577109 A CN201010577109 A CN 201010577109A CN 102138687 B CN102138687 B CN 102138687B
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China
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grape skin
grape
beverage
sterilization
percent
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Expired - Fee Related
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CN2010105771093A
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CN102138687A (en
Inventor
胡爱军
王艳萍
刘蓉
郑捷
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Inner Mongolia Yunfei Wine Co ltd
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Tianjin University of Science and Technology
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Abstract

The invention relates to a method for producing grape skin health-care beverage and belongs to the technical field of beverage processing. The method comprises the following steps of: selecting and cleaning fresh grape skin serving as a raw material; adding 0.02 percent of isoVc sodium and 0.15 percent of citric acid to protect color; crushing and pulping the grape skin to prepare grape skin pulp; promoting composite enzymolysis ultrasonically; filtering by using a filtering material with 100 to 350 meshes or performing centrifugal separation at 3,000 to 5,000 r/min; mixing; performing vacuum degassing under vacuum degree of 0.09 MPa for 20 to 25 minutes; homogenizing under 30 to 40 MPa; after performing encapsulation, performing sterilization at the temperature of between 135 and 150 DEG C for 35 to 60 seconds; cooling; performing labeling; spraying codes; and preparing the finished product after the product is inspected to be qualified. In the method, the enzymolysis reaction time is shortened by 50 percent and the enzyme adding amount is reduced by 20 percent, so that enzymolysis efficiency is improved and production cost is reduced. The processed health-care beverage has rich nutrients and good quality and is suitable for people of all ages to drink. The quality guarantee period of the beverage is more than 12 months. By the method, the grape skin is utilized at high value; waste is changed into treasure; and obvious economic, social and ecological benefits are achieved.

Description

The production method of Grape Skin health drink
Technical field
The present invention relates to the manufacturing of beverage, particularly the production method of Grape Skin health drink.The invention belongs to technical field of beverage processing.
Background technology
The grape sugar content is main up to 10%~30% with glucose.Volume tartaric acid in the grape helps digestion, suitably eats a little grapes more, can strengthening the spleen and stomach.Contain mineral calcium, potassium, phosphorus, iron (being to contain the maximum fruit of compound ferro element in the fruit, is anaemia patient's nutraceutical) in the grape, and multivitamin B 1, B 2, B 6, C and P etc., also contain the amino acid of multiple needed by human body, it is of great advantage to neurasthenia, excessive fatigue often to eat grape.How grape is as wine brewing, and along with the intensification day by day of China's grape wine consumption, the feed that a large amount of grape pericarps is discarded by many producers or conduct is cheap is handled, and has wasted ample resources.Find according to modern scientific research; Grape Skin accounts for 8%~10% of whole fruit weight; Wherein except containing a certain amount of nutrient and abundant aromatic substance, mainly be present in materials such as anthocyanidin in the Grape Skin, tannin, flavonoids, can delay atherosclerotic formation; Cellulose in the pericarp mainly is the food fiber of solubility, is prone to by the human body utilization.It not only can reduce cholesterol and blood sugar in the blood, and diseases such as diabetes, constipation, colon cancer are also had certain prevention effect.
In the comprehensive development and utilization of Grape Skin resource, be mostly from Grape Skin, to extract various active ingredients, for example: polyphenol substance, pigment, anthocyanin, anthocyanidin, tartaric acid, pectin etc.Wherein polyphenol is the big compounds of one in the plant tissue, is one of active material main in the grape, mainly is present in Grape Skin and the grape pip.Research both at home and abroad shows that the strongest with the ability of vine polyphenol oxidation and removing free radicals in numerous plant polyphenols, its oxidation resistance is V E50 times, V C20 times.It also shows strong anti-oxidant, cancer-resisting, immunoregulatory activity, prevention cardiovascular and cerebrovascular disease, antifatigue, antiallergy and anti-inflammatory, improve visual performance, skin care and beauty treatment, protection liver, remove free radical, anti-sudden change, reduce biologically actives such as serum cholesterol.Therefore, the beverage of processing with Grape Skin has plurality of health care functions, and very big market prospects are arranged.
Xylitol has refrigerant sweet taste, can be used as the synergist of anti-oxidant, and helps the stable, very easily water-soluble of vitamin and pigment, is slightly soluble in ethanol and methyl alcohol.It has significant health care: have the same sugariness of sucrose, absorb slowlyer, can regulate blood sugar; Itself can not be able to be caused the streptococcus mutans utilization of carious tooth, can not be utilized by yeast, saliva to make the oral cavity produce acid, can prevent that tooth is by the erosion of acid moth; Have and the effect of improving gastrointestinal function like the oligosaccharides, have slow absorption when in enteron aisle, being detained, can promote the propagation of beneficial bacterium in the enteron aisle.Therefore replace white granulated sugar with xylitol, not only can not influence the mouthfeel of beverage, and its nutrition health-care functions is improved greatly.
Ultrasonic wave is meant that frequency is higher than the sound wave of 20kHz.Utilize hyperacoustic mechanism, cavitation, fuel factor and chemical effect; Can carry out ultra-sonic welded, boring, comminuted solids, emulsification, the degassing, dedusting, remove bird nest, cleaning, sterilization, promotion chemical reaction and carry out biological study etc., obtain extensive use in each departments such as industry and mining, agricultural, medical treatment, food.The present invention utilizes ultrasonic wave to promote enzyme digestion reaction exactly, improves the production technology of beverage, improves the crushing juice rate of Grape Skin and the quality of beverage thereof, makes it adapt to the demand in market better.
Summary of the invention
The objective of the invention is ultrasonic wave and zymolysis technique are applied to the Grape Skin machining process, a kind of new method of Grape Skin beverage production is provided.And in prescription, replace white granulated sugar, improve the health care of beverage with xylitol.The object of the invention is realized according to following proposal:
The production method of Grape Skin health drink at first prepares the grape latex, processes product according to following technical process then: ultrasonic wave promotes complex enzyme hydrolysis, filtration or centrifugation, allotment, the degassing, homogeneous, can, sterilization, decals, coding.Said preparation grape latex is to be raw material with fresh Grape Skin, and through selecting, clean, add different Vc sodium 0.02%, citric acid 0.15% protects look, crushing and beating and processing.
Described ultrasonic wave promotes complex enzyme hydrolysis; Its ultrasonic frequency is 20kHz~80kHz, and power is 50W~200W, and the complex enzyme of employing is the compound of pectase and cellulase; Its mass ratio is 1: 2.5; Enzyme concentration is 0.01%~0.15% of a Grape Skin gross mass, and hydrolysis temperature is 40~60 ℃, and enzymolysis time is 15min~90min.
Described filtration adopts 100 orders~350 order filter materials to filter, and equipment adopts flame filter press, vacuum filter or bag type filtering machine.Centrifugation adopts 3-foot centrifugal separator, disc separator or spiral centrifuge to carry out.Centrifugal speed is 3000r/min~5000r/min.
Described allotment, pericarp slurries 40%, xylitol 5%, compound stabilizer 0.12%, different Vc sodium 0.04%, vanilla 0.001%.In 1: 2 ratio of mass ratio, transfer the beverage sugar-acid ratio with citric acid and malic acid, make pH3.2~4.0 of final products, soluble solid content is 11%~13%.
The described degassing, homogeneous outgas with vacuum degassing machine, vacuum 0.09MPa, time 20~25min.With high pressure homogenizer homogeneous twice, pressure 30~40MPa, 60~70 ℃ of temperature.
The ultra high temperature short time sterilization method is adopted in described sterilization.135~150 ℃ of sterilization temperatures, sterilizing time 35s~60s.
Compare with domestic and international prior art, beneficial effect of the present invention and advantage are:
(1) adopts complex enzyme for hydrolyzing grape latex.Chemical substances such as the pectin in this complex enzyme ability efficient degradation grape latex, cellulose are decomposed cell membrane fast, thereby are improved the Grape Skin crushing juice rate.
(2) in the complex enzyme for hydrolyzing process, adopt ultrasonic technology to promote, make the enzyme digestion reaction time shorten 50%, enzyme concentration reduces 20%, thereby obviously improves enzymolysis efficiency, reduces production costs.
(3) make Grape Skin obtain higher value application, turn waste into wealth, have tangible economic benefit social benefit and ecological benefits.Grape Skin contains a large amount of polyphenols, is prone to and the metal ion reaction; In addition to light, temperature, oxidation material sensitivity.So processing is the time of contact of shortening and high temperature, high light, air as far as possible.
The product quality of producing by the present invention meets following requirement:
The organoleptic indicator: product is vivid aubergine, and the color and luster uniformity has the distinctive fragrance of raw material grape, sour and sweet palatability, and fine and smooth no harsh feeling, aftertaste is longer.No layering does not have deposition, and stability better.
Physical and chemical index: solid content>=10%, total acidity>=0.34%, copper (in Cu)≤10.0mg/kg, plumbous (in Pb)≤1.0mg/kg, arsenic (in As)≤0.5mg/kg.
Sanitary index: total number of bacteria≤50/100mL, coliform≤3/100mL, pathogenic bacteria: do not detect the shelf-life: more than 12 months.
The specific embodiment
Example one
With fresh Grape Skin is raw material, sorts out wherein impurity such as the pericarp that rots, go mouldy and native stone.Clean surperficial dust of Grape Skin or dirt etc. with clean water.Add different Vc sodium 0.02%, citric acid 0.15% protects look, and crushing and beating obtains the grape latex.Again the Grape Skin stock pump is gone into ultrasonic wave and promote that ultrasonic frequency is 40kHz in the complex enzyme hydrolysis jar, power is 100W, opens ultrasonic unit.In device, add pectase and cellulase complex enzyme formulation, enzyme concentration is 0.01% of a Grape Skin gross mass, and hydrolysis temperature is 50 ℃, and enzymolysis time is 25min.。After enzymolysis finishes, adopt 200 order filter materials to filter or use centrifugal speed to centrifugalize as the centrifuge of 4000r/min.Afterwards, allocate in following ratio: pericarp slurries 40%, xylitol 5%, compound stabilizer 0.12%, different Vc sodium 0.04%, vanilla 0.001%.In 1: 2 ratio of mass ratio, transfer the beverage sugar-acid ratio with citric acid and malic acid, make the pH3.5 of final products, soluble solid content is 12%.Outgas control vacuum 0.09MPa, degassing time 20min then with vacuum degassing machine.Use high pressure homogenizer homogeneous twice again, homogenization pressure 30MPa, 60 ℃ of temperature.After the can at 135 ℃ of sterilization 40s of temperature.Cooling back decals, coding, being up to the standards is Grape Skin health drink finished product.
Example two
With fresh Grape Skin is raw material, selects, cleans, and adds different Vc sodium 0.02%, and citric acid 0.15% protects look, and crushing and beating obtains the grape latex.Again the Grape Skin stock pump is gone into ultrasonic wave and promote that ultrasonic frequency is 20kHz in the complex enzyme hydrolysis jar, power is 150W, opens ultrasonic unit.In device, add pectase and cellulase complex enzyme formulation, enzyme concentration is 0.12% of a Grape Skin gross mass, and hydrolysis temperature is 45 ℃, and enzymolysis time is 28min.。After enzymolysis finishes, adopt 300 order filter materials to filter or use centrifugal speed to centrifugalize as the centrifuge of 5000r/min.Afterwards, allocate in following ratio: pericarp slurries 40%, xylitol 5%, compound stabilizer 0.12%, different Vc sodium 0.04%, vanilla 0.001%.In 1: 2 ratio of mass ratio, transfer the beverage sugar-acid ratio with citric acid and malic acid, make the pH3.8 of final products, soluble solid content is 11%.Outgas control vacuum 0.09MPa, degassing time 25min then with vacuum degassing machine.Use high pressure homogenizer homogeneous twice again, homogenization pressure 30MPa, 65 ℃ of temperature.After the can at 140 ℃ of sterilization 35s of temperature.Cooling back decals, coding, being up to the standards is Grape Skin health drink finished product.

Claims (1)

1. the production method of Grape Skin health drink at first prepares the grape latex, processes product according to following technical process then: ultrasonic wave promotes complex enzyme hydrolysis, filtration or centrifugation, allotment, the degassing, homogeneous, can, sterilization, decals, coding;
Said preparation grape latex is to be raw material with fresh Grape Skin, and through selecting, clean, add different Vc sodium 0.02%, citric acid 0.15% protects look, crushing and beating and processing;
Described ultrasonic wave promotes complex enzyme hydrolysis; Its ultrasonic frequency is 20kHz~80kHz, and power is 50W~200W, and the complex enzyme of employing is the compound of pectase and cellulase; Its mass ratio is 1: 2.5; Enzyme concentration is 0.01%~0.15% of a Grape Skin gross mass, and hydrolysis temperature is 40~60 ℃, and enzymolysis time is 15min~90min;
Described filtration adopts 100 orders~350 order filter materials to filter, and equipment adopts flame filter press, vacuum filter or bag type filtering machine; Centrifugation adopts 3-foot centrifugal separator, disc separator or spiral centrifuge to carry out; Centrifugal speed is 3000r/min~5000r/min;
Described allotment, pericarp slurries 40%, xylitol 5%, compound stabilizer 0.12%, different Vc sodium 0.04%, vanilla 0.001%; In 1: 2 ratio of mass ratio, transfer the beverage sugar-acid ratio with citric acid and malic acid, make the pH3.2-4.0 of final products, soluble solid content is 11%-13%;
The described degassing, homogeneous outgas with vacuum degassing machine, vacuum 0.09MPa, time 20~25min; With high pressure homogenizer homogeneous twice, pressure 30~40MPa, 60~70 ℃ of temperature;
The ultra high temperature short time sterilization method is adopted in described sterilization; 135~150 ℃ of sterilization temperatures, sterilizing time 35s~60s.
CN2010105771093A 2010-12-07 2010-12-07 Method for producing grape skin health-care beverage Expired - Fee Related CN102138687B (en)

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CN103013756A (en) * 2012-12-19 2013-04-03 唐楠 Method for brewing water chestnut peel fruit wine
CN103519297B (en) * 2013-10-08 2015-03-11 国投中鲁果汁股份有限公司 High-efficiency energy-saving processing method of sweet potato juice
CN103519274B (en) * 2013-10-08 2015-11-25 国投中鲁果汁股份有限公司 Concentrated Saussurea involucrate fruit juice of high-load FOS and preparation method thereof
CN103519273B (en) * 2013-10-08 2015-03-11 国投中鲁果汁股份有限公司 Preparation method of clear concentrated yacon juice
CN105410266A (en) * 2015-11-29 2016-03-23 都匀市匀城春茶叶有限公司 Instant tea with taste of grapes and preparation method of instant tea
CN107439871A (en) * 2017-08-26 2017-12-08 安徽阜南常晖食品有限公司 A kind of processing technology of high dietary-fiber nectarine juice drink
CN109744433A (en) * 2017-11-06 2019-05-14 内蒙古伊利实业集团股份有限公司 A kind of grape juice and preparation method thereof with pericarp fiber
CN110074361B (en) * 2018-01-26 2023-06-16 江苏省农业科学院 Method for improving activity of compound enzyme and preparing high-quality strawberry fruit powder through low-intensity ultrasonic waves
CN108450728A (en) * 2018-04-28 2018-08-28 福州桂琨生物科技有限公司 A kind of blood sugar reducing health beverage prepared using jackfruit peel

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CN1098882A (en) * 1993-08-17 1995-02-22 吴文才 Multi-enzyme system prepares the method for fruit and vegetable juice and protein emulsion
CN1425752A (en) * 2002-12-30 2003-06-25 艾沙·尕衣提 Process for preparing fermented grape juice drink
CN1763163A (en) * 2005-10-25 2006-04-26 孙天民 Nutritional red wine and preparation process thereof
CN101481650B (en) * 2009-01-20 2012-05-30 山西省食品工业研究所 Method for producing grape vinegar by mixed fermentation of grape and grain

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Effective date of registration: 20220110

Address after: 016014 high efficiency agricultural park, Haibowan District, Wuhai City, Inner Mongolia Autonomous Region

Patentee after: Inner Mongolia Yunfei Wine Co.,Ltd.

Address before: 300457 No. thirteenth, 29 Avenue, Tianjin economic and Technological Development Zone

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