CN106036626A - Mulberry wine lees chewable tablet preparation method - Google Patents

Abstract

The invention relates to a preparation method of mulberry purple wine slime chewable tablets. The mulberry purple wine slime is ultrafinely pulverized, solid-liquid separated, and vacuum freeze-dried to form a freeze-dried powder, and then sucrose powder, mannitol, and maltodextrin are added according to an optimized formula. , pregelatinized starch, citric acid, and salt, mixed with water, granulated with water, dried, compressed into tablets, re-dried, sterilized, inspected, and packaged to obtain the product. The present invention uses mulberry purple wine lees as the main ingredient, which increases the added value of mulberries and mulberry purple wine lees; through colloid mill ultrafine pulverization, the taste of the product is delicate and lubricated; the remaining purple wine and insoluble wine lees are fully separated by modern separation technology, Improve the wine yield of purple wine and reduce the energy consumption of wine lees drying; through vacuum freeze-drying, the product properties, nutrition and functional components are effectively protected; the product has excellent sensory quality through excellent formula; the product is rich in active yeast or yeast extract, Mulberry pigment also contains active ingredients such as resveratrol and SOD enzyme, which have the functions of anti-oxidation and improving gastrointestinal function.

Description

A kind of preparation method of mulberry purple wine sludge chewable tablet

technical field

The invention relates to the field of food processing, in particular to a method for preparing mulberry purple wine lees chewable tablets by using discarded mulberry purple wine lees as raw materials.

Background technique

Mulberry, also known as mulberry, mulberry, mulberry, mulberry, black berry, etc., is a plant of the family Moraceae. Chinese herbal medicine of past dynasties, mulberry is generally recognized as having the effects of nourishing the liver and kidney, nourishing yin and nourishing blood, darkening eyesight, removing freckles and prolonging life. Fresh mulberry fruit contains a variety of nutrients and active ingredients necessary for the human body, including vitamins, anthocyanins, resveratrol, free amino acids, myricetin, rutin, tannins, volatile oils (leaf and geraniol), phospholipids (phosphatidyl choline, lysophosphatidylcholine and phosphatidylethanolamine), minerals, pectin and other ingredients. Mulberry contains a variety of vitamins, among which Vc content is the highest; there are 8 kinds of anthocyanins; mulberry seeds mainly contain lipids and various amino acids, and the main fatty acids of lipids are linoleic acid, palmitic acid, oleic acid, stearic acid, Linolenic acid, myristic acid, palmitoleic acid, etc.

Mulberry anthocyanins have good water solubility, non-toxicity, and various biological activities. They can be used in the food industry as natural colorants, antioxidants, and health care products. The main bioactive substances of anthocyanins are anti-oxidation, anti-cancer, hypoglycemic, prevention of cardiovascular disease, liver protection and other active substances. Anthocyanins also have activities of protecting DNA damage, improving ethanol-induced neurotoxicity during brain development, protecting middle cerebral artery occlusion and reperfusion injury, and stimulating rhodopsin regeneration.

Mulberry purple wine sludge is the waste produced during the winemaking process of fresh mulberry fruit. It contains high content of active substances such as live yeast, anthocyanin, resveratrol, and SOD enzyme, and is also used by some biotechnology companies as raw materials for the extraction of functional components. . In addition, mulberry purple wine sludge is also a natural source of dietary fiber. The development of new mulberry purple wine sludge food can not only turn waste into treasure, avoid environmental pollution, but also enrich the types of functional food and hobby food, which is of great importance to fruit wine enterprises application value.

Contents of the invention

The object of the present invention is aimed at above-mentioned present situation, aims to utilize the large amount of lees that settles after mulberry brewing fruit wine, and the preparation method of the mulberry purple wine lees chewable tablet on the basis of fully retaining its original nutrition and active ingredient.

The way to achieve the object of the present invention is that a preparation method of mulberry purple wine sludge chewable tablet is prepared by the following method, and the specific steps of preparation are:

1) The mulberry purple wine slurry is ultrafinely pulverized into an ultrafine mulberry purple wine slurry homogenate through a colloid mill;

2) Homogenate the mulberry wine sludge obtained in step 1) through a solid-liquid separation device to separate the residual mulberry wine from the insoluble mulberry wine sludge, and the separated mulberry wine sludge is ultra-filtered to obtain purple wine products, and the separated insoluble mulberry wine sludge enters next step;

3) Quick-freeze the insoluble mulberry purple wine slime obtained in step 2) into ice at -40°C, control the vacuum freeze-drying temperature at -55--60°C, and vacuum 5-30Pa, and vacuum freeze-dry to obtain mulberry purple wine slime freeze-dried powder ;

4) Take 44.88-53.74% of mulberry purple wine sludge freeze-dried powder obtained in step 3), 18.45-21.46% of sucrose powder, 8.33-11.82% of mannitol, 7.88-10.56% of maltodextrin, 8.00-10.76% of pregelatinized starch, 0.28-0.38% of citric acid and 0.65-0.75% of salt were stirred evenly, passed through a 100-mesh sieve, and then added 3% water according to the mass ratio to make fine and uniform mulberry purple wine sludge particles, and passed through a 16-18 mesh sieve;

5) The mulberry purple wine sludge granules prepared in step 4) were first dried at 30° C. for 1 hour, and then pressed into a mulberry purple wine sludge tablet weighing 0.95-1.00 g with a tablet machine;

6) Dry the mulberry purple wine sludge tablet obtained in step 5) at 30-40°C, vacuum degree -0.1MPa, and vacuum-dry for 0.5-1h;

The present invention has the following advantages:

1. It is the first time to use the sediment produced in the brewing of mulberry purple wine - mulberry purple wine sludge as the main raw material. The protein content of mulberry purple wine sludge is high, the amino acids are complete, and the texture is as fine as mud, which is a good raw material for preparing functional foods;

2. Drying under vacuum and low temperature conditions, the functional components and nutritional components of active substances such as Saccharomyces cerevisiae, mulberry pigments, resveratrol and SOD enzymes contained in mulberry purple wine lees are also effectively protected, and the product is rich in anthocyanins , active yeast, resveratrol, SOD enzyme and other physiologically active ingredients, have anti-oxidation, anti-anxiety, anti-cancer, anti-aging, aid digestion, improve gastrointestinal function and other effects;

3. There are many coarse particles in the mulberry purple wine sludge. If it is not treated, the taste of the product will be rough. The mulberry purple wine sludge is ultrafinely pulverized through a colloid mill to make the particle size of the product reach the micron level, which effectively solves the problem of rough taste;

4. There is a large amount of residual purple wine in the mulberry wine sludge, which can be separated by solid-liquid separation equipment to increase the yield of mulberry wine; at the same time, the water content of the separated insoluble mulberry wine sludge is greatly reduced, shortening the subsequent drying cycle , Reduce drying energy consumption;.

5. Mulberry purple wine lees are quick-frozen into ice, and then vacuum freeze-dried, so that a large amount of active ingredients, nutrients and yeast contained in the insoluble mulberry wine lees are better preserved; the obtained freeze-dried powder has low moisture content and loose powder texture. Contributes to the organoleptic quality of the final product;

6. Through a reasonable formula, the obtained mulberry purple wine sludge chewable tablet has a unique mellow fruit wine aroma, good sensory quality and good palatability.

The invention improves the added value of mulberry purple wine slime, avoids the difficulty of processing leftovers and hidden dangers of environmental pollution, has great significance for improving the economic benefits of fruit wine enterprises, and promotes the development and utilization of mulberry purple wine slime resources, and is also an important method for other types of fruit wines. The development and utilization of processing waste provides a reference.

The invention has the advantages of simple process, low energy consumption and high consumption of mulberry purple wine lees; the product has rich types and high content of bioactive components, good palatability, good safety, and convenient consumption; the product has good stability and long shelf life; and the product is suitable for people widely.

detailed description

In the present invention, the mulberry purple wine slurry is ultrafinely pulverized into an ultrafine homogenate through a colloid mill, and then the residual purple wine is separated from the insoluble wine sludge through a press filter or centrifugal filter equipment, and the obtained insoluble wine sludge is quickly frozen at -40°C into ice, The freeze-drying temperature is controlled at -55°C to -60°C, the vacuum degree is 5-30Pa, and then vacuum freeze-drying to obtain the freeze-dried powder of mulberry purple wine slime with a moisture content of 5-8%, and then add sucrose powder, mannitol, and malt Stir dextrin, pregelatinized starch, citric acid, and salt evenly, pass through a 100-mesh sieve, add water to make fine and uniform granules, pass through a 16-18 mesh sieve, dry the sieved granules at 30°C for 1 hour, and then press into tablets Machine-pressed into tablets, vacuum-dried, sterilized and packaged.

The technical solutions in the present invention will be clearly and completely described below in conjunction with specific embodiments.

Embodiment 1,

1) The mulberry purple wine slurry is ultrafinely pulverized into an ultrafine mulberry purple wine slurry homogenate through a colloid mill;

2) Homogenate the mulberry wine sludge obtained in step 1) through a solid-liquid separation device to separate the residual mulberry wine from the insoluble mulberry wine sludge, and the separated mulberry wine sludge is ultra-filtered to obtain purple wine products, and the separated insoluble mulberry wine sludge enters next step;

3) Quick-freeze the insoluble mulberry purple wine slime obtained in step 2) into ice at -40°C, control the vacuum freeze-drying temperature at -55--60°C, and vacuum 5-10Pa, and vacuum freeze-dry to obtain mulberry purple wine slime freeze-dried powder , whose moisture content is 5-8%;

4) Take 44.88% of mulberry purple wine sludge freeze-dried powder obtained in step 3), 21.46% of sucrose powder, 11.47% of mannitol, 10.56% of maltodextrin, 10.56% of pregelatinized starch, 0.34% of citric acid, and 0.73% of table salt and stir evenly , pass through a 100 mesh sieve, add 3% water according to the mass ratio, and make fine and uniform mulberry purple wine lees particles, pass through a 16-18 mesh sieve, and dry the particles at 30°C for 1 hour;

5) The mulberry purple wine sludge granules prepared in step 4) are pressed into a mulberry purple wine sludge tablet weighing 0.95-1.00g with a tablet press;

6) Dry the mulberry purple wine sludge tablet obtained in step 5) at 40°C, vacuum degree -0.1MPa, and vacuum-dry for 0.5h to make the water content less than 10%; sterilize, test, and package to obtain mulberry purple wine lees tablet Chewable lees.

Embodiment 2, with embodiment 1, the difference is,

4) Take 46.73% of mulberry purple wine sludge freeze-dried powder obtained in step 3), 20.78% of sucrose powder, 10.93% of mannitol, 9.87% of maltodextrin, 10.73% of pregelatinized starch, 0.31% of citric acid, and 0.65% of table salt and stir evenly , pass through a 100 mesh sieve, add 3% water according to the mass ratio, and make fine and uniform mulberry purple wine lees particles, pass through a 16-18 mesh sieve, and dry the particles at 30°C for 1 hour;

6) Dry the mulberry purple wine sludge tablet obtained in step 5) at 38°C, vacuum degree -0.1MPa, and vacuum-dry for 0.6h, so that the water content is lower than 10%; sterilize, test, and package to obtain mulberry purple Chewable lees.

Embodiment 3, with embodiment 1, the difference is,

4) Take 48.96% of mulberry purple wine slime freeze-dried powder obtained in step 3), 20.03% of sucrose powder, 9.92% of mannitol, 9.27% of maltodextrin, 10.76% of pregelatinized starch, 0.35% of citric acid, and 0.71% of table salt and stir evenly , pass through a 100 mesh sieve, add 3% water according to the mass ratio, and make fine and uniform mulberry purple wine lees particles, pass through a 16-18 mesh sieve, and dry the particles at 30°C for 1 hour;

6) Dry the mulberry purple wine sludge tablet obtained in step 5) at 36°C, vacuum degree -0.1MPa, and vacuum-dry for 0.7h, so that the water content is lower than 10%, sterilize, test, and package to obtain mulberry Purple wine lees chewable tablets.

Embodiment 4, with embodiment 1, the difference is,

4) Take 50.63% of mulberry purple wine sludge freeze-dried powder obtained in step 3), 19.21% of sucrose powder, 11.82% of mannitol, 7.88% of maltodextrin, 9.43% of pregelatinized starch, 0.38% of citric acid, and 0.65% of table salt and stir evenly Pass through a 100-mesh sieve, add 3% water according to the mass ratio, and make fine and uniform mulberry purple wine lees particles, pass through a 16-18 mesh sieve, and dry the particles at 30°C for 1 hour;

6) Dry the mulberry purple wine sludge tablet obtained in step 5) at 35°C, vacuum degree -0.1MPa, and vacuum-dry for 0.8h, so that the water content is lower than 10%; sterilize, test, and package to obtain mulberry purple Chewable lees.

Embodiment 5, with embodiment 1, the difference is,

4) Take 51.55% of mulberry purple wine sludge freeze-dried powder obtained in step 3), 20.84% of sucrose powder, 8.58% of mannitol, 10.01% of maltodextrin, 8.00% of pregelatinized starch, 0.30% of citric acid, and 0.72% of table salt, and stir evenly , pass through a 100 mesh sieve, add 3% water according to the mass ratio, and make fine and uniform mulberry purple wine lees particles, pass through a 16-18 mesh sieve, and dry the particles at 30°C for 1 hour;

6) Dry the mulberry purple wine sludge tablet obtained in step 5) at 34°C, vacuum degree -0.1MPa, and vacuum-dry for 0.8h, so that the water content is lower than 10%; sterilize, test, and package to obtain mulberry purple Chewable lees.

Embodiment 6, with embodiment 1, the difference is,

4) Take 52.21% of mulberry purple wine sludge freeze-dried powder obtained in step 3), 18.45% of sucrose powder, 9.73% of mannitol, 9.54% of maltodextrin, 9.03% of pregelatinized starch, 0.29% of citric acid, and 0.75% of table salt and stir evenly , pass through a 100 mesh sieve, add 3% water according to the mass ratio, and make fine and uniform mulberry purple wine lees particles, pass through a 16-18 mesh sieve, and dry the particles at 30°C for 1 hour;

6) Dry the mulberry purple wine sludge tablet obtained in step 5) at 32°C, vacuum degree -0.1MPa, and vacuum-dry for 0.9h to make the water content less than 10%; sterilize, test, and package to obtain mulberry purple wine lees tablets Chewable lees.

Embodiment 7, with embodiment 1, the difference is,

4) Take 53.74% of mulberry purple wine slime freeze-dried powder obtained in step 3), 19.51% of sucrose powder, 8.33% of mannitol, 8.73% of maltodextrin, 8.73% of pregelatinized starch, 0.28% of citric acid, and 0.68% of table salt and stir evenly , pass through a 100 mesh sieve, add 3% water according to the mass ratio, and make fine and uniform mulberry purple wine lees particles, pass through a 16-18 mesh sieve, and dry the particles at 30°C for 1 hour;

6) Dry the mulberry purple wine slime tablet obtained in step 5) at 30° C., vacuum degree -0.1 MPa, and vacuum-dry for 1 hour, so that the water content is lower than 10%; sterilize, test, and package to obtain mulberry purple wine Puree Chewables.

Claims (2)

1. the preparation method of a Fructus Mori purple wine mud chewable tablet, it is characterised in that: specifically comprising the following steps that of preparation

1) Fructus Mori purple wine slurry body is broken into the homogenate of ultra micro Fructus Mori purple wine mud through colloid mill superfine powder；

2) by step 1) homogenate of gained Fructus Mori purple wine mud by solid-liquid separating equipment by remnants Fructus Mori purple wine and insoluble morat Mud separates, and separating obtained Fructus Mori purple wine obtains purple wine product through ultrafiltration, and separating obtained insoluble morat mud enters next step；

3) by step 2) gained insoluble Fructus Mori purple wine mud controls at-55--in-40 DEG C of quick-freezing Cheng Bing, vacuum lyophilization temperature 60 DEG C, vacuum 5-30Pa, vacuum lyophilization obtains Fructus Mori purple wine mud lyophilized powder；

4) take step 3) gained Fructus Mori purple wine mud lyophilized powder 44.88-53.74%, cane sugar powder 18.45-21.46%, mannitol 8.33-11.82%, maltodextrin 7.88-10.56%, pre-gelatinized starch 8.00-10.76%, citric acid 0.28-0.38%, food Salt 0.65-0.75% stirs, and crosses 100 mesh sieves, adds the water of 3% in mass ratio, make uniform Fructus Mori purple wine mud granule, Cross 16-18 mesh sieve；

5) by step 4) the Fructus Mori purple wine mud granule that makes of gained is first at 30 DEG C of dry 1h, then it is pressed into weight 0.95-with tablet machine The Fructus Mori purple wine slice agent of 1.00g；

6) by step 5) the Fructus Mori purple wine slice agent made of gained at 30-40 DEG C, vacuum-0.1MPa, be vacuum dried 0.5-1h； Sterilizing, check, encapsulate, obtain Fructus Mori purple wine mud chewable tablet.

The preparation method of a kind of Fructus Mori purple wine mud chewable tablet the most according to claim 1, it is characterised in that: step 3) gained The moisture of Fructus Mori lyophilizing powder body is 5-8%.