南方农业学报2026，Vol.57Issue(2)：486-498,13.DOI:10.3969/j.issn.2095-1191.2026.02.016
葡萄皮渣代餐粉的研制
Development of grape pomace meal replacement powder
摘要
Abstract
[Objective]To develop functional meal replacement foods using grape pomace,which could provide a new way for the high-value utilization of grape processing by-products.[Method]In this study,using different addition ratios(2%,3%,4%,5%,6%)based on the base ingredient formulation,both common crushed grape pomace(CCGP)and ultrafine grinding grape pomace(UGGP)were compounded with buckwheat flour,pea flour,and konjac flour to create meal replacement powder.The study compared the effects of the two types of grape pomace on the qualities of meal replacement powders such as brew ability,powder properties,active ingredients,and antioxidant activity,the best for-mulation was also obtained by screening the sensory scores as an indicator,and the nutrient component content and glyce-mic index(GI)of the best formulated products were further analyzed.[Result]The experimental results showed that both types of grape pomace could improve the brew ability,powder properties,total phenolic content,antioxidant activity,and rheological properties of meal replacement powders.Among them,compared to the meal replacement powder without grape pomace added,the meal replacement powder with 5%UGGP added exhibited superior dispersibility and expansibility of 4.14%and 45.78%respectively,meal replacement powder adding 2%UGGP increased bulk density by 18.46%,while meal replacement powder adding 3%UGGP reduced caking rate by 22.73%.Scanning electron microscopy results indi-cated that ultrafine grinding could greatly reduce the particle size of grape pomace to 5-10 μm.Furthermore,the meal replacement powder with 6%UGGP added had a higher total phenolic content and stronger antioxidant activity,reaching 16.71 mg/g total phenolic content,showing an increase of 61.76%compared to the meal replacement powder without grape pomace added.Its scavenging capacity of 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical,scavenging capacity of diammonium 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonate)(ABTS)cation radical,and hydroxyl radical,as well as iron ion reducing capacity increased by 45.85%,22.04%,107.23%,and 81.52%respectively,compared to the meal replacement powder without grape pomace added.Sensory analysis results indicated that adding 5%UGGP was the optimal formulation for meal replacement powder.Under this condition,the product had crude protein content of 15.15 g/100 g,soluble carbohydrate content of 30.17 g/100 g,total dietary fiber content of 20.80 g/100 g,and crude fat content of 1.47%;the GI value was 40.09.[Conclusion]The addition of UGGP can greatly improve the brew ability,powder properties,sensory quality,rheological properties,and antioxidant activity of meal replacement powder,with an optimal addition level of 5%.The final product appears light purple,retaining some grape flavor,and has a delicate texture after prepara-tion,without acidity or astringency.It features high protein,high dietary fiber,and low fat,classifying it as a high-nutrition,low-GI food with potential to be applied as a diabetes-friendly functional food.关键词
葡萄皮渣/代餐粉/超微粉碎/冲调特性/营养成分/血糖生成指数Key words
grape pomace/meal replacement powder/ultrafine grinding/brew ability/nutrient component/glyce-mic index分类
农业科技引用本文复制引用
郭冰洁,琚成前,李雅静,张雪春,王娟,杨晓密,方越..葡萄皮渣代餐粉的研制[J].南方农业学报,2026,57(2):486-498,13.基金项目
云南省"兴滇英才支持计划"青年人才项目(XDYC-QNRC-2022-0166,XDYC-QNRC-2023-0221) Young Talent Project of Yunnan Revitalization Talent Support Project(XDYC-QNRC-2022-0166,XDYC-QNRC-2023-0221) （XDYC-QNRC-2022-0166,XDYC-QNRC-2023-0221）
