Preparation And Properties Of Spray Dried Grape Wine Powder And Its Effect On Bread Quality

Grape wine contains flavor ingredients such as organic acids and flavor substances,as well as a large number of physiologically active ingredients such as polyphenols and flavonoids,making it considered a useful raw material that can be used to make many different health food and beverage products.However,for health,ethnic,social or religious reasons,alcoholic wine cannot be used as food ingredient,so the use of grape wine is restricted.In order to solve these problems,spray drying method was used to dealcoholize grape wine and prepare microencapsulated grape wine powder,optimize the process of spray drying microencapsulated grape wine powder,study relevant properties of the obtained microencapsulated grape wine powder,and finally applies it to bread dough to study its effect on bread quality.The main research contents of this article are as follows:(1)Spray drying microencapsulated grape wine powder preparation and process optimization.With malt paste as the carrier,the feed rate,compressed air flow and incoming air temperature in the process of spray drying of microencapsules grape wine powder were optimized by combining orthosectant experiments with single-factor experiments.The results show that the main factor affecting the powder collection rate of spray drying products is feeding speed,inlet temperature,and compressed air flow.The main secondary factor affecting the dispersion of spray drying process products is compressed air flow,inlet temperature,and feeding speed.The optimal spray drying process is:inlet temperature 160?,feeding speed 41.9 mL/min,compressed air flow 130 NL/min.With these conditions,its powder collection rate was 51.91%with a dispersion of 27 s(2)Properties determination of spray drying microencapsulated grape wine powder.The basic composition,physical and chemical properties,processing properties and safety and hygiene index of microencapsulated grape wine powder were measured.The results showed that the grape wine powder contained 5.03%water,45.2g/100g carbohydrates,1.981 ±0.01 mg/100g total phenols and 1.125±0.02 mg/100g total flavones;the soluble solids in grape wine powder was 47.28%,its moisture activity was 0.41,the grape wine powder could significantly affect the water flow,the microparticles were in good shape,the surface was smooth,there were no obvious cracks or pores;There are typical characteristics of organic acid and phenolic compounds,good thermal stability,and the particle size of grape wine powder is analyzed by deionized water and ethanol as dispersants respectively,grape wine powder has different particle sizes in different dispersion systems.A total of 484 substances were detected in the determination of aroma components.According to the identification results of the retention time of the area percentage greater than 0.1%and the matching degree greater than 70(maximum value 100),4 alcohol compounds,8 ester compounds,2 aldehyde compounds,2 acid compounds and 2 alkanes were retrieved.Grape wine powder has good dispersion,and dispersion is different at different temperatures,the clarity was 84.40,powder pH was 3.71,color and tone were 3.54 and 0.57,respectively.Its L*,a*,b*was 41.65 valu,26.11 valu,and 17.98 valu,respectively.Its bulk density was 6.20±0.00 g/mL.The caking property at Oh is 2.516±0.011N,and after 72 hours in a dryer with a relative humidity of 0.44,the caking property was 11.772±0.013N,the absorption index and the solubility index were 0.024 g/g and 91.24 g/100g,respectively.Under different relative humidity,the balanced water content of grape wine powder was 8.49%,8.58%,12.45%and 26.11%,respectively;The arsenic,lead and tin content in grape wine powder was lower than the standard,in line with the requirements of the national standards for food safety for health indicators,and the total number of bacteria in grape wine powder,salmonella and Staphylococcus acumen content were lower than the standard,in line with the requirements of national food safety standards for microbial indicators.(3)Study on the effect of spray drying microencapsulated grape wine powder on bread quality.The addition of grape wine powder can affect the rheological properties of bread dough,and the addition amount affects the elastic mould at various levels.The tan angle of bread dough increases as the grape wine powder was added.The grape wine powder has different effects on the fermentation characteristics at different fermentation stages.As the grape wine powder content increases,the dough L-value decreases significantly(P<0.05),the a*value increases significantly(p<0.05),and the b*value decreases significantly(P<0.05),respectively.The addition of grape wine powder makes the gluten network structure clearer,the structure is stronger,and starch particles are mostly embedded in the gluten network.The addition of different grape wine powders had different effects on the specific volume,texture properties and pore distribution characteristics of bread.Overall,when the amount of grape wine powder was added less than 3.0%,the quality of bread can be improved.When it was added greater than 5.0%,it deteriorates the quality of bread.As the addition of grape wine powder increased,the moisture content of the bread core increased significantly(P<0.05).The sensory score of bread with 3.0%grape wine powder was the highest,which was significantly higher than that of control(P<0.05).During storage,the hardness of bread increased significantly(P<0.05),the cohesiveness and springiness of bread have no significant change(P>0.05),and the adhesiveness and chewiness of bread increased significantly along with the increase of storage time(P<0.05).During storage,the addition of grape wine powder can significantly affect the change of bread texture properties.During storage,grape wine powder has different effects on various quality of bread,and affect the quality of bread at different stages.The moisture content of bread decreased significantly along with the increase in storage time(P<0.05).With the increase in grape wine powder addition amount,the decrease trend of water content slowed down obviously,which indicates that the addition of grape wine powder can reduce the rate of moisture loss during bread storage.