Abstract:

This article analyzed the effects of ultrafine grinding technology on main nutrients of grape seed, in order to evaluate the application of ultrafine grinding technology in grape pomace processing. Grape seed was separated from pomace of wine-making and was prepared by ultrafine grinding technology. Study effect of ultrafine grinding on particle size distribution, procyanidin and fatty acid condition of grape seed. The results showed that compared with general grinding, content of procyanidin in ultrafine powder of grape seed was 8.74mg/g and increased 28.5%. Ultrafine grinding technology had less effect on unsaturated fatty acid of grape seed; the retention rate was relatively higher. Ultrafine grinding 5-25 min had no significantly effect on procyanidin and fatty acid condition. Accordingly, ultrafine grinding technology contributed for grape seed to release procyanidin and maintain unsaturated fatty acid, and was suitable for the application in grape seed powder processing.