Using the Cabernet Sauvignon grape skin residue (skin, seed and skin-seed mixture) separated at the end of wine-making as raw materials, the skin-seed mixture, skin and seed were ground and sifted by 40 meshes respectively by five drying methods: natural drying, hot air drying at 45 degrees, hot air drying at 40 degrees, microwave drying and freeze drying. The effects of drying methods on proanthocyanidins content, DPPH free radical scavenging capacity and dietary fiber content of grape peel dregs were investigated.
The results showed that the drying speed of grape peel residue treated by different drying methods was in the order of Microwave Drying Equipment > 45 hot air drying > 40 hot air drying > natural drying > freeze drying. The DPPH free radical scavenging rate of grape peel dregs treated by hot air drying was the highest and that of natural drying was the lowest. There was a significant correlation between DPPH free radical scavenging ability and proanthocyanidin content. Except microwave drying, there was no significant difference in the effect of drying methods on dietary fiber content.
没有评论:
发表评论