The content of pectin in grape pomace. What can be made from grape seeds? Grape seed extract: properties and benefits

The pomace is everything that remains in the press after squeezing juice from fresh grapes or wine from fermented pulp, that is, combs, skins, seeds and liquid residues (must, wine).

The pomace is distinguished by color: white and red. If the pomace is obtained directly from the press after pressing fresh grapes, it is called fresh, sweet, unwandering, in contrast to the pomace that has undergone fermentation during storage or obtained after pressing the pulp, which fermented in a vat along with wine. This squeeze is called fermented. Sweet unfermented pomace in most cases is white, obtained from white grape presses after squeezing the juice used to make white wine or grape juice.

But it often happens that white wines and grape juices are prepared from red grape varieties. In this case, red grapes go directly to the press, where the juice is separated from it. The pomace obtained at the same time will be sweet, non-fermenting.

In some wine-growing regions, such as in Kakheti, white wines are made by fermenting the must with the addition of some white pomace. In this case, a white fermented pomace is obtained.

From sweet and fermented zyzhimka, you can cook a picket, also called half-wine. Upon receipt of the picket, the pomace is treated with water, after which it is pressed out, and the squeezed liquid is fermented. The pomace obtained in this way is called washed or picket pomace. It contains less tartrate salts and is unstable during storage ( The preparation of a picket in the USSR is prohibited, since tartrate salts are lost when picketing.).

The weight ratio of the components in the pomace is different and depends on the grape variety from which the pomace was obtained, on the meteorological conditions of the year and on how and on what presses the pressing was carried out.

Depending on the system of presses used in production, the percentage of pomace yield from processed grapes varies, since more powerful presses, such as hydraulic and continuous ones, give a pomace that is pressed better than on screw presses.

The amount of water in sweet pomace pressed on screw and hydraulic presses is from 63 to 70% and in unpressed must - about 50%. When working on continuous presses with a water and alcohol content of 55%, the unpressed wort is from 30 to 40%.

In the pomace obtained after fermentation by the red method, there is alcohol, the content of which reaches 50-55% of its content in the wine, in the manufacture of which the pomace was obtained. Fermented squeezed pomace contains 40% alcohol liquid. The pomace yield (with ridges) when using continuous presses averages 13-15%, for hydraulic presses 17% and for screw presses - 20-23% (average 21%).

The content of tartrate compounds in sweet pomace averages about 0.5%, sometimes decreasing with strong pressing to 0.2%. In pomace obtained from raisined grapes, the content of tartrate compounds rises to 2%. The content of tartrate compounds in fermented pomace from red grapes can be taken as an average of 0.9%, with a minimum content in healthy pomace of 0.7% and a maximum of 2.3%.

The individual components of the grapes are approximately included in the unfermented pomace (air-dry) in the following ratio in %.

1 ANALYTICAL REVIEW OF INFORMATION SOURCES ON THE TOPIC OF THE RESEARCH.

1.1 Characteristics and chemical composition of grape pomace, use and physiological value of its components.

1.2 Methods for processing grape pomace with separation of seeds.

1.3 Production of biologically active additives from grape pomace and their composition.

2 OBJECTS AND METHODS OF RESEARCH.

2.1 Objects of research.

2.2 Research methods.

2.2.1 Methods for studying the chemical composition, quality indicators of food powders from white and red grape pomace.

2.2.2 Methods for studying the main indicators of the quality of raw materials, semi-finished products and finished products of bakery production.

2.3 Structural scheme of research.

3 EXPERIMENTAL.

3.1 Study of the influence of the main technological and kinetic parameters on the efficiency of convective drying of red and white grape pomace.

3.2 Improving the technology for obtaining food powders from grape pomace of white and red varieties.

3.3 Study of the chemical composition of food powders from white and red grape pomace, determination of their safety indicators.

3.4 Study of the effect of white and red grape pomace powders on the baking properties of wheat and rye flour.

3.5 Investigation of the effect of white grape pomace powder on the lifting power of yeast and the possibility of its use in the activation of pressed yeast.

3.6 Investigation of the effect of different dosages of white and red grape pomace powders on the properties of the dough, the quality of bread made from wheat and a mixture of rye and wheat flour.

3.7 Determination of the optimal dosage of food powders from white and red grape pomace, the optimal ratio of rye and wheat flour, as well as the rationale for the method of applying the powder.

3.8 Development of technology and recipes for the preparation of new varieties of wheat and rye-wheat bread.

3.9 Evaluation of the nutritional value of new varieties of bread.

3.10 Evaluation of the economic efficiency of the research results.

Recommended list of dissertations

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Introduction to the thesis (part of the abstract) on the topic "Improvement of the technology for obtaining food powders from grape pomace and their use in baking"

The intense rhythm of life and the lack of time for most people has caused a disruption in the rhythmic intake of nutrients into the body, led to a qualitative and quantitative change in the diet, which is dominated by refined, high-calorie, but poor in vegetable protein, polyunsaturated fatty acids, vitamins, minerals and other necessary food substances. To maintain the health, performance and life expectancy of a person, it is necessary to adhere to the principles of rational nutrition. At the same time, food products must contain the required amount of essential nutrients, including micronutrients, absolutely necessary for the normal implementation of metabolism and reliable provision of all human vital functions. As evidenced by extensive world and domestic experience, one of the effective ways to make up for the insufficient intake of vitamins, minerals, dietary fiber with a normal diet is to enrich daily demand products with these nutrients, in particular bakery products.

BREAD is the most consumed food product, so the introduction of useful components into its composition can significantly affect human health. One of the important sources for obtaining food powders, which include up to 20% fiber and 5-8% pectin, are grape pomace (VV), which are practically not processed at the primary winemaking enterprises of the Russian Federation and are exported in the form of production waste as organic fertilizer. to the fields.

In 2011, 165 thousand tons of grapes were processed at the enterprises of the Krasnodar Territory and about 25 thousand tons of pomace (without combs) were obtained, from which it would be possible to obtain about 7 thousand tons of food powder and the same amount of grape seeds, which are raw materials for obtaining valuable grape oil. Only due to the loss of grape seeds, enterprises of the region did not receive up to 32 million rubles, with an average estimated yield of grape oil of 10%.

The problem of increasing the nutritional value of bakery products, including those with additives obtained from grape pomace, is reflected in the works of many scientists: L.Ya. Auerman, R.D. Polandova, S.Ya. Koryachkina, V.D. Malkina, T.B. Tsyganova, A.S. Dzhaboeva, B.C. Kolodyaznoy, N.G. Shcheglova, A.N. Musayeva, T.V. Pershakova, D.V. Kondratiev and others.

In this regard, the improvement of the technology for obtaining food powders from red and white grape pomace and their use in baking to increase the nutritional value of bread is relevant, has important scientific and practical significance.

Similar theses in the specialty "Technology of processing, storage and processing of cereals, legumes, cereals, fruits and vegetables and viticulture", 05.18.01 VAK code

Improving the technology of wheat and rye-wheat bread varieties using flour obtained from pumpkin seeds 2013, candidate of technical sciences Kucheryavenko, Inna Mikhailovna
Development of technology for the use of by-products in the production of bread from a mixture of rye and wheat flour 1984, candidate of technical sciences Belyanina, Natalia Dmitrievna
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Dissertation conclusion on the topic "Technology of processing, storage and processing of cereals, legumes, cereals, fruits and vegetables and viticulture", Sidorenko, Alexander Vladimirovich

1. The influence of the main technological and kinetic parameters on the efficiency of convective drying of sweet pomace of Chardonnay grapes, fermented pomace of Shiraz and Cabernet varieties, as well as pomace from frozen Riesling grapes was experimentally studied. An analysis of the change in the nature of the 8-shaped curves of the second period of the drying rate, built on the basis of experimental data, showed that grape pomace refers to colloidal capillary-porous bodies. The ratio of forms of free and bound moisture in pomace depends in a decisive way on the method of processing grapes.

2. Established rational technological parameters of convective drying of pomace of the studied grape varieties - hot air temperature of 80 °C and its speed of 11.0 m/s. Empirical equations have been obtained for calculating an important technological parameter - the duration of the first and second drying periods, which make it possible to determine the total duration of the drying process at a given moisture content of the dried pomace.

3. The technology for obtaining food powders from the pomace of the studied grape varieties has been improved. A functional-structural diagram of a line for obtaining food powders from explosives has been developed, including subsystems for drying, separating and grinding.

4. The chemical composition of food powders from dried pomace of red and white grape varieties obtained by various methods was studied, and their safety indicators were determined. It has been established that, in terms of safety and microbiological purity, food powders from explosives comply with the requirements of SanPiN 2.3.2.1078-01, contain biologically active substances and can be a useful additive that increases the nutritional value of bakery products.

5. It has been established that food powders from white and red varieties of explosives as a valuable food additive have a positive effect on the baking properties of wheat and rye flour, which made it possible to use powder from white varieties of explosives in a dosage of not more than 3% in the production of bakery products from wheat flour.

6. The expediency of using the powder from the pomace of white grape varieties for the activation of baker's yeast has been proved. It has been established that the introduction of PP from explosives makes it possible to reduce the duration of pressed yeast activation to 1 hour (the duration of pressed yeast activation without introducing PP from explosives is 2.5 hours), which made it possible to significantly reduce the entire technological process.

7. It has been established that the introduction of food powders from explosives has a positive effect on the rheological properties of dough from wheat, as well as from a mixture of rye and wheat flour, both after kneading and at the end of fermentation. At the same time, the addition of 7.0% - 11.0% of PP from BB red varieties to the recipe of capital bread contributed to an increase in the ultimate shear stress after kneading by 1.3 - 2.6 times, the consistency coefficient by 1.25 - 1.75 times, effective viscosity by 1.5 - 1.7 times, respectively, compared with the control. At the end of fermentation, the ultimate shear stress increased by 1.4–5 times, respectively, compared with the control, the consistency coefficient increased by 1.3–2 times, respectively, and the effective viscosity increased by 1.1–1.4 times, respectively, of the experimental samples compared to the control sample. without additive.

8. It has been shown that it is advisable to introduce PP from explosives into the dough in the form of a suspension in water, as well as by mixing with a suspension of pressed yeast and then feeding it through dosing stations. The specific volume of wheat bread at the same time increased by 4.7 - 7.6% and porosity - by 3.9 -5.2%, and the total compressibility of the crumb - by 9.1 -10.9%. The specific volume of rye-but-wheat bread at the same time increased by 18.9-24.3% and porosity - by 3.1-4.6%, and the total compressibility of the crumb - by 9.3-11.9%. The optimal dosage of powder from explosives of red varieties in the production of rye-wheat varieties of bread was established equal to 9.5% by weight of flour in the dough at a ratio of peeled rye and wheat flour of the first grade of 50:50.

9. With the use of PP from the pomace of red and white grapes, the technology and recipes for rye-wheat bread "Special" and wheat bread "New" were developed. The use of powders from explosives allows not only to improve the quality of wheat and rye-wheat varieties of bread, but also to increase their nutritional value. The use of PP from BB white varieties in the recipe of wheat bread made it possible to reduce the time of the technological process by 67 minutes, and the use of PP from BB of red varieties in the recipe for rye-wheat bread made it possible to reduce the time of the technological process by 95 minutes.

10. A scheme for the line for the preparation of liquid sourdough and dough from rye and rye-wheat flour (patent for utility model No. 110603 dated November 27, 2011) and sets of technical documentation, including TU, TI and RC, for new varieties of rye-wheat bread have been developed. "Special" and wheat bread "New".

11. The total economic effect from the introduction of the developed technological solutions and the sale of new types of products in the amount of 100 tons per year amounted to 36 thousand rubles.

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As a manuscript

SidorenkoAleksandr Vladimirovich

IMPROVEMENT OF PRODUCTION TECHNOLOGY

FOOD POWDERS FROM GRAPE POCKET

AND THEIR USE IN BAKERY

05.18.01 - Technology of processing, storage and processing

cereals, legumes, cereal products,

fruits and vegetables and viticulture

dissertations for a degree

candidate of technical sciences

Krasnodar, 2012

The work was carried out at FGBOU VPO "Kuban State

Technological University" (FGBOU VPO "KubGTU")

Scientific adviser: doctor of technical sciences, professor

Derevenko Valentin Vitalievich

Official opponents:Donchenko Lyudmila Vladimirovna

doctor of technical sciences, professor,

FGBOU VPO "Kuban

state agricultural

University", Department of Technology of Storage and Processing of Agricultural Products, Professor

Pershakova Tatyana Viktorovna

candidate of technical sciences, associate professor,

Krasnodar cooperative

Institute (branch) ANO VPO CS RF "Russian University

Cooperation”, Vice-Rector for Research

Lead organization: GNU « Krasnodar Scientific and

storage research institute

and processing of agricultural

products" of the Russian Agricultural Academy

The defense of the dissertation will take place on December 20, 2012 at 13:00 at a meeting of the dissertation council D 212.100.05 at the Kuban State Technological University at the address: 350072, Krasnodar, st. Moskovskaya, 2, building G, room. G-248.

The dissertation can be found in the library of FSBEI HPE "Kuban State Technological University".

Scientific Secretary

dissertation council

cand. tech. Sciences, Associate Professor V.V. Potter

1 GENERAL CHARACTERISTIC OF OPERATION1

The relevance of the work. The intense rhythm of life and the lack of time for most people have caused a violation of the intake of nutrients into the body, led to a qualitative and quantitative change in the diet, which is dominated by refined, high-calorie, but poor in vegetable protein, polyunsaturated fatty acids, dietary fiber, vitamins, minerals and other necessary substances products.

Bread is the most consumed food product, therefore, the introduction of useful components into its composition, including dietary fiber, has a positive effect on human health. One of the important sources for obtaining food powders, which include up to 20% fiber and 5–8% pectin, is grape pomace (VV), which is practically not processed at the primary winemaking enterprises of the Russian Federation and is exported as organic fertilizer in the form of production waste. to the fields. In 2011, 165 thousand tons of grapes were processed at the enterprises of the Krasnodar Territory and about 25 thousand tons of pomace (without combs) were obtained, from which it would be possible to obtain about 7 thousand tons of food powder (PP) and the same amount of grape seeds, which are raw materials to obtain valuable grape oil. Only due to the loss of grape seeds, enterprises of the region did not receive up to 32 million rubles, with an average estimated yield of grape oil of 10%.

The problem of increasing the nutritional value of bakery products, including those with additives obtained from grape pomace, is reflected in the works of many scientists: L.Ya. Auerman, R.D. Polandova, S.Ya. Koryachkina, V.D. Malkina, T.B. Tsyganova, A.S. Dzhaboeva, V.S. Kolodyaznoy, T.V. Pershakova, A.N. Musayeva, D.V. Kondratieva, V.I. Martovshchuk and others.

The dissertation work was carried out in accordance with x / d No. 6.34.03.05-11 “Substantiation of the technological parameters of convective drying of grape pomace” with Firma Sommelier LLC and with the state. task of the Ministry of Education and Science of the Russian Federation No. 4.1897.2011 "Development of innovative technology for functional food products based on deep and complex processing of plant materials."

1.2 Purpose and objectives of research. The purpose of the research is to improve the technology for obtaining food powders from the pomace of white and red grape varieties and their application in technologies for obtaining new varieties of wheat and rye-wheat bread with increased nutritional value.

In accordance with the goal, the following tasks were solved:

- to conduct an analytical review of information sources on the topic of research;

– to investigate the influence of the main technological and kinetic parameters on the efficiency of convective drying of red and white grape pomace;

– to improve the technology for obtaining food powders from the pomace of white and red grapes;

– to investigate the chemical composition of food powders from white and red grape pomace, to determine their safety indicators;

– to investigate the effect of powders from the pomace of white and red grape varieties on the baking properties of wheat and rye flour and the possibility of using it to activate pressed yeast;

– to investigate the effect of powders from white and red grape pomace on the properties of the dough, the quality of wheat bread and a mixture of rye and wheat flour;

- to determine the optimal dosage of food powders from the pomace of white and red grape varieties, the optimal ratio of rye and wheat flour, and also to justify the method of applying the powder;

– develop technological solutions and recipes for new varieties of wheat and rye-wheat bread and evaluate their nutritional value;

– conduct pilot testing of the proposed technologies for new types of bread made from wheat, a mixture of rye and wheat flour, develop and approve technical documentation for new types of bread;

– evaluate the economic efficiency from the implementation of the developed technological solutions.

1.3 Scientific novelty. The expediency of obtaining food powders from the pomace of white and red grape varieties and the high efficiency of their use in the production of new varieties of bread from wheat, a mixture of rye and wheat flour has been scientifically substantiated and experimentally confirmed.

The influence of the main technological and kinetic parameters on the efficiency of convective drying of sweet pomace of Chardonnay grapes, fermented pomace of Shiraz and Cabernet varieties, as well as pomace obtained from frozen Riesling grapes has been established. It is shown that the pomace of grapes refers to colloidal capillary-porous materials, and the ratio of forms of free and bound moisture in it decisively depends on the method of processing grapes.

Established rational technological parameters of convective drying of pomace of the studied grape varieties. Empirical equations have been obtained for calculating the duration of the first and second periods of drying, which make it possible to determine the total duration of the drying process at a given moisture content of the dried pomace.

The technology for obtaining food powders from pomace of white and red grape varieties has been improved.

A positive effect of the powder obtained from the pomace of white grape varieties on the lifting force of yeast, due to the effect of its components on yeast cells, leading to an improvement in the quality of bakery products, has been established. The possibility is shown and the effectiveness of its use as a component of a nutrient mixture to improve the quality of activated pressed yeast has been substantiated.

The optimal dosage of the powder obtained from the pomace of red grape varieties has been established, which, in combination, provides the maximum possible values of porosity, crumb elasticity and dimensional stability of rye-wheat bread. Methods for introducing food powders from white and red grape pomace in the production of wheat and rye-wheat bread have been experimentally and scientifically substantiated.

The novelty of the proposed technological solutions is confirmed by the patent of the Russian Federation for a utility model: No. 110603 dated November 27, 2011 “Line for the preparation of liquid sourdough and dough from rye and rye-wheat flour”.

1.4 Practical significance. Technological instructions with rational parameters for convective drying of grape pomace for practical use in production were developed and transferred to Sommelier LLC and AF Sauk Dere LLC.

Sets of technical documentation have been developed and approved for new varieties of wheat and rye-wheat bread: “New” and “Special”, enriched with food powder from grape pomace, which have been tested in the conditions of Krasnodar Bakery No. 3.

The actual economic effect from the introduction of the developed technological solutions and the sale of new types of products in the amount of 100 tons per year amounted to 36 thousand rubles.

1.5 Approbation of work. The main provisions of the dissertation work were reported, discussed and approved at scientific seminars of the Department of Processes and Apparatus for Food Production of KubGTU (Krasnodar, 2009–2011); X International conference of young scientists "Food technologies and biotechnologies" (Kazan, 2009); III International scientific-practical conference "Food industry and agro-industrial complex: achievements, problems, prospects" (Penza, 2009); Twelfth international scientific and practical conference "Modern problems of engineering and technology of food production" (Barnaul, 2009); 9th International scientific-practical conference "Innovation, ecology and resource-saving technologies at the enterprises of mechanical engineering, aircraft building, transport and agriculture" (Rostov-on-Don, 2010); 2nd International scientific and practical conference "Bakery, confectionery and pasta of the XXI century" (Krasnodar, 2011); International scientific and practical conference "Modern achievements of biotechnology" (Stavropol, 2011).

1.6 Publications. 12 scientific papers were published based on the materials of the research, including 4 articles in a journal recommended by the Higher Attestation Commission of the Ministry of Education and Science of the Russian Federation, and one RF patent for a utility model was received.

1.7 The structure and scope of the dissertation. The dissertation consists of an introduction, an analytical review of information sources on the research topic, a methodological part, an experimental part, conclusions, a list of references and an application. The main part of the work is presented on 117 pages of computer text, includes 25 tables and 22 figures. The list of literary sources includes 106 titles, including 13 foreign authors.

2 OBJECTS AND METHODS OF RESEARCH

2.1 Research objects. The objects of research were the pomace after fermentation from red Shiraz and Cabernet grapes, freshly harvested pomace from white Chardonnay grapes and the pomace from frozen white Riesling grapes harvested in 2008–2010, grown in the Krasnodar Territory and obtained from CJSC agricultural firm Myskhako, as well as food powders (PP) obtained from the skins of dried pomace of white and red grapes.

When conducting research, the following were also used: general-purpose wheat flour type M 75-23 (GOST R 52189-2003), peeled rye flour (GOST R 52809-2007), pressed baker's yeast, table salt, sugar, meeting the requirements of the relevant regulatory documents for raw materials.

2.2 Research methods. The block diagram of the research is shown in Figure 1.

Figure 1 - Block diagram of research

Both generally accepted and special methods for studying the quality of raw materials, the properties of semi-finished products and finished products were used in the work.

Determination of the mass fraction of solids, carbohydrates and ash was carried out according to generally accepted methods. The content of total nitrogen was determined by the Kjeldahl method. The determination of the mass fraction of vitamins in powder and bakery products was carried out by colorimetric and titrimetric methods, as well as by stripping voltammetry.

The food safety of powders from pomace of white and red grape varieties, as well as bakery products, was assessed by the content of toxic elements, microbiological and radiological parameters.

The study of convective drying was carried out on a bench circulating dryer according to a known technique at a speed of the drying agent (air) from 6.0 to 11.0 m/s and its temperature of 60–80 °C.

The mass fraction and quality of flour gluten were determined according to GOST 27839-88; elastic-elastic properties of gluten - according to the readings of the IDK-2 device, according to the K20 indicator on the AP-4/2 device (GDR); gas-forming ability of flour - on the Yago-Ostrovsky device. To assess the carbohydrate-amylase complex of rye flour, the Amylotest AT-97 device was used, the determination of the rheological characteristics of the dough (total compressive strain and adhesive ability of the dough) was carried out on the Reotest-2, Structurometer ST-1 devices and the AP-4 penetrometer /2. Yeast activation was carried out according to the method of GOSNIIHP. The lifting force of yeast was determined by the standard method according to GOST 171-81 and by the accelerated method according to the speed of the dough ball floating. Baking of bakery products was carried out in laboratory and production conditions. The assessment of the quality of bakery products was carried out according to the physicochemical and organoleptic indicators adopted to characterize the quality of bread and recommended by the state standard. Structural-mechanical properties of the bread crumb were studied on the ST-1 Structurometer and AP 4/2 penetrometer. The content of pectin substances in the studied samples of bread was carried out by the carbazole method.

The statistical significance of the research results was assessed by known methods using the Microsoft Office Excel - 2007 and Statistica 6.0 for Windows software packages.

3 EXPERIMENTAL

3.1 Study of the influence of the main technological and kinetic parameters on the efficiency of convective drying of red and white grape pomace. Pomace from red grape varieties Shiraz and Cabernet obtained after fermentation with pressing on a screw press K1-VPS-20. Pomace from white grapes of the Chardonnay and Riesling varieties, respectively, from freshly harvested raw materials on a Della Toffola membrane press under gentle pressing conditions and from frozen grapes on a Vaslin Bucher hydraulic press. Figure 2 shows the curves of the convective drying rate N() = dU/d, obtained by numerical differentiation of experimental data on the kinetics of drying explosives. In the first period of constant drying rate, the moisture content of the material decreases linearly as free moisture evaporates. This period ends with the achievement of the first critical moisture content, the values of which for the investigated samples of explosives were 73.3–287.2% for absolutely dry matter.

In the second period of decreasing drying rate of explosives, the shape of the S-shaped curves, divided into two zones at the inflection points by the point of the second critical moisture content (it was 20.5–141.7%), determines the different nature of the bound moisture.

In the 1st zone, the drying rate curve is convex to the moisture content axis, which is typical for drying capillary-porous materials, and in the 2nd zone it is turned to the ordinate axis, which is observed when drying

loid bodies and is generally characteristic of complex systems. According to A.V. Lykov of wet bodies in terms of colloid-physical properties, VV refers to colloidal capillary-porous materials.

All graphic dependences have a qualitative analogy, but differ significantly in the numerical values of the characteristic points: initial, critical and final values of moisture content.

To calculate the drying time in the first period 1=U/N1, the empirical dependence of the drying rate on the speed of the drying agent (air), m/s, was obtained in general form:

where A1 and B1 are coefficients obtained on the basis of experimental results for each variety of explosives.

To calculate the drying rate in the 2nd period for the 1st and 2nd drying zones, the following empirical equations were obtained, respectively, in general form from the current value of moisture content U:

The dependencies for calculating the duration of drying time in the 1st and 2nd zones of the second period at a given moisture content of the dried pomace are established, which are presented in general form:

where, are linear equations obtained on the basis of experimental data for each type of explosive.

A comparative analysis of the effect of technological and kinetic parameters on the efficiency of convective drying of explosives showed the following. If for the fermented EV of red varieties (Fig. 3) the content of free and bound moisture is comparable, then in the pomace obtained from frozen Riesling grapes, the content of capillary-porous and colloidal moisture, respectively, is almost 2 and 9 times higher than in the sweet EV of the variety Chardonnay.

To obtain explosives with a moisture content of 10%, the total drying time, calculated according to equations (1–5), was 27.8 minutes for the fermented pomace of Cabernet and Shiraz, respectively. and 32.9 min., for sweet 53.2 min. and for pomace from frozen grapes 92 min.

Kinetic parameters also have noticeable differences, for example, the drying rate in the 1st period (at = 11m/s and = 80 °C) for Riesling BB is 1.32 times higher than for Chardonnay, and for Shiraz and Cabernet 1.43 and 1.46 times more, respectively.

Figure 3 - Distribution of forms of free and bound moisture in BB varieties: a) Cabernet; b) Shiraz; c) Chardonnay; d) Riesling:

1 - free, 2 - capillary-porous;

3 - colloidal

Thus, the effectiveness of convective drying of explosives primarily depends on its structural and mechanical properties, which are formed during the processing of grapes (fresh, after fermentation or frozen), which determines the ratio of free and bound moisture forms.

3.2 Improvement of the technology for obtaining food powders from grape pomace of white and red varieties. The prepared pomace was subjected to drying in a convective dryer at a hot air temperature of 75–80°C and a velocity of 11 m/s to obtain a dried pomace with a moisture content of 10–11% at a given process time for each variety. Then the pomace was sifted through a sieve (d = 14 mm). The starting fraction is the skin, the passing fraction is grape seeds, which are a valuable raw material for obtaining high-quality grape oil.

Grinding of the peel was carried out on a laboratory technological mill LMT-1, followed by sieving through a silk sieve No. 21, and the downstream fraction was sent for re-grinding. The resulting powder from explosives had a composition uniform in dispersion with a particle size of 30 to 160 μm, a moisture content of 8.0–10.0%, a light brown color, a sweet and sour tart color, and a pleasant grape aroma. On the basis of the research carried out, a functional-structural diagram of the line was developed at the operator level (Fig. 4) for the production of food powder (PP) from white and red varieties of explosives.

3.3 Study of the chemical composition of food powders from white and red grape pomace, determination of their safety indicators. To confirm the feasibility and possibility of using food powders from white and red varieties of explosives as additives that enrich bakery products with important nutrients, their chemical composition was assessed (Table 1).

Figure 4 - Functional-structural diagram of the line for obtaining PP from explosives: I - drying subsystem; II - separation subsystem; III - grinding subsystem; TO (technological operator) 1 - convective dryer; TO2 - fan; TO3 - heater; TO4 - separator; TO5 - control separator; TO6 - coarse grinder; TO7 - fine grinder

Table 1 - Chemical composition of food powders from explosives of white and red varieties

Name indicator	pomace variety
Name indicator
Mass fraction of carbohydrates, %, including: – pectin substances, % – fiber, %
Mass fraction of acids, %
Mass fraction of tannins and dyes,%
– iron, mg % – manganese, mg % – zinc, mg % – copper, mg % – iodine, mcg % – sodium, mg % – potassium, mg % – calcium, mg % – magnesium, mg %
- -carotene

As can be seen from Table 1, the main component of the obtained additives are carbohydrates, represented mainly by pectin and fiber. A significant amount of grape pomace powders contains vitamins, minerals and dietary fiber, which have a strengthening effect on flour gluten and a positive physiological effect on the human body.

The pectic substances contained in grape pomace powders have a good binding capacity, which indicates its effectiveness as a detoxifier.

The powders obtained from grape pomace also contain tannins that have bioprotective properties that are necessary for the body.

The obtained research results and the established values of the safety indicators of food powders from explosives that meet the requirements of SanPiN 2.3.2.1078-01 confirm the expediency of their use in the production of bakery products with increased nutritional value.

3.4 Study of the effect of powders from grape pomace on the baking properties of wheat, rye flour, and the possibility of using pressed yeast during activation. Taking into account the favorable effect of powders obtained from explosives on the baking properties of wheat and rye flour, as well as their rich chemical composition, studies were carried out on their effect on the pre-activation of pressed yeast. Activated pressed yeast on a water-flour suspension was used as a control. Powder from explosives was added to the prototypes in the amount of 0.5–2.5% by weight of flour, which increases the biological activity of yeast and reduces the duration of pressed yeast activation to 1 hour (the duration of pressed yeast activation without adding PP from explosives is 2.5 hours). ). This is a very important indicator by which one can judge the possible reduction in the duration of the technological process.

3.5 Investigation of the influence of grape pomace powders on the properties of wheat dough and a mixture of rye and wheat flour. The results of studies of the effect of PP from BB white varieties on the rheological properties of wheat dough are presented in Table 2.

Table 2 - Influence of PP from BB white varieties on the rheological properties of dough from wheat flour of general purpose type M 75-23

injected	Dosage,	Index penetrometer K60, unit instrument	Indications Structometer ST-1
injected	Dosage,	Index penetrometer K60, unit instrument
Control

The determination of the rheological characteristics of the rye-wheat dough was carried out immediately after kneading and at the end of fermentation on a rotational viscometer "Reotest-2". The introduction of 7.0% - 11.0% PP from explosives of red varieties contributed to an increase in the ultimate shear stress after kneading by 1.3–2.6 times, the consistency coefficient by 1.25–1.75 times, and the effective viscosity by 1.5 -1.7 times, respectively, compared with the control.

3.6 Determination of the optimal dosage of food powders from grape pomace, the optimal ratio of rye and wheat flour and justification of the method of applying the powder. Experimental studies were carried out according to the Rechtschaftner plan. The following were taken as response functions: YP – porosity of rye-wheat bread, %; YU – crumb elasticity, units. device; YF - dimensional stability, which was determined as the ratio of the height to the diameter of the hearth bread. The studied factors were: P - dosage of powder from red grape pomace, %; D – dosage of yeast, %; P is the share of rye flour; C is the dosage of sugar, %.

After excluding insignificant members by the value of the confidence interval, taking into account the error of the experiment, the diagonal elements of the information matrix and Student's criterion, the following regression equations were obtained, respectively, adequately describing the experiment at a 10% significance level according to the Fisher criterion with a relative experimental error of not more than 3.1% :

The influence of the role of factors in equations (6–8) was determined by their comparative ranking. To do this, according to the corresponding one-factor dependencies, the rest of the studied factors were stabilized at a level that corresponds to the zone of the best output, i.e. with maximum porosity of rye-wheat bread, maximum elasticity of the crumb and maximum dimensional stability of rye-wheat bread.

It has been established that the dosage of powder from the BB variety Cabernet has the greatest effect on the porosity of rye-wheat bread, then the proportion of rye flour, the dosage of yeast, and the dosage of sugar has the least effect. The elasticity of the crumb is most affected by the proportion of rye flour, then the dosage of powder from explosives, the dosage of sugar, and the dosage of yeast has the least effect. The dimensional stability of rye-wheat bread is most affected by the dosage of powder from the BB variety of Cabernet, then the proportion of rye flour, the dosage of sugar, and the dosage of yeast has the least effect.

For the zone of the best yield, the optimal dosage of the powder from the BB of the Cabernet variety in the production of rye-wheat varieties of bread is equal to 9.5% by weight of flour in the dough with a ratio of peeled rye flour and wheat of the first grade of 50: 50. At the optimal dosage of powder from the BB, the according to the regression equations (6, 7, 8), the values of porosity, crumb elasticity and dimensional stability, which are respectively equal to 73.6%; 31.6 and 0.57.

The results obtained showed that in terms of physicochemical parameters (volume, porosity, acidity), bread containing PP from explosives is superior to bread without additives. However, when making bread from varietal wheat flour, the powder from BB white varieties somewhat darkens the crumb. Therefore, it is advisable to add no more than 3% to the mass of flour in the dough in the dough made from wheat flour.

Various methods of introducing powder from grape pomace in optimal dosages were studied in the preparation of wheat and rye-wheat dough, respectively, in a non-pigmented way and on a thick sourdough. The best in terms of organoleptic and physico-chemical parameters were bread samples prepared with the addition of grape pomace powder in the form of a suspension in water and by mixing the powder with a suspension of pressed yeast. Bread samples were distinguished by a large specific volume, a delicate elastic crumb with a more developed thin-walled porosity. Also improved structural and mechanical properties of the crumb and porosity.

3.7 Development of technological solutions, recipes for new varieties of wheat and rye-wheat bread and evaluation of their nutritional value. Based on the results obtained, recipes for new varieties of wheat and rye-wheat bread were developed: bread "New" and rye-wheat bread "Special", enriched with powders from white and red varieties of explosives, respectively. Sets of technical documentation for "New" bread and "Special" rye-wheat bread have been developed and approved. The results of pilot tests confirmed the effectiveness of the use of explosive powders in order to reduce the duration of the technological process and obtain high quality products with increased nutritional value.

As a result of the research, it was found that the addition of white and red varieties of explosive powders, respectively, to urban and metropolitan bread recipes, contributes to an increase in potassium by 9.7 and 15.7%, respectively, calcium - by 10.8 and 27.2%, magnesium - by 8.1 and 21.1%, iron - by 1.2 and 1.4 times, pectin substances - by 8.9 and 13.5%, fiber - by 1.2 and 1.4 times, respectively, compared with a control sample. In addition, the introduction of PP from explosives makes it possible to enrich bread with vitamin C, β-carotene, and vitamin B6.

The overall economic effect from the introduction of new types of products amounted to 53.4 thousand rubles. in the production of 148.8 tons of products.

CONCLUSIONS

1. The influence of the main technological and kinetic parameters on the efficiency of convective drying of sweet pomace of Chardonnay grapes, fermented pomace of Shiraz and Cabernet varieties, as well as pomace from frozen Riesling grapes was experimentally studied. An analysis of the change in the nature of the S-shaped curves of the second period of the drying rate, built on the basis of experimental data, showed that grape pomace refers to colloidal capillary-porous bodies. The ratio of forms of free and bound moisture in pomace depends in a decisive way on the method of processing grapes.

2. Established rational technological parameters for convective drying of the pomace of the studied grape varieties - hot air temperature 80 C and its speed 11.0 m/s. Empirical equations have been obtained for calculating an important technological parameter - the duration of the first and second drying periods, which make it possible to determine the total duration of the drying process at a given moisture content of the dried pomace.

6. The expediency of using the powder from the pomace of white grape varieties for the activation of baker's yeast has been proved. It has been established that the introduction of food powder from explosives makes it possible to reduce the duration of pressed yeast activation to 1 hour (the duration of pressed yeast activation without introducing PP from explosives is 2.5 hours), which made it possible to significantly reduce the entire technological process.

7. It has been established that the introduction of food powders from explosives has a positive effect on the rheological properties of dough from wheat, as well as from a mixture of rye and wheat flour, both after kneading and at the end of fermentation. At the same time, the addition of 7.0% - 11.0% of PP from BB red varieties to the recipe of capital bread contributed to an increase in the ultimate shear stress after kneading by 1.3–2.6 times, the consistency coefficient by 1.25–1.75 times, effective viscosity by 1.5–1.7 times, respectively, compared with the control. At the end of fermentation, the ultimate shear stress increased by 1.4–5 times, respectively, compared with the control, the consistency coefficient increased by 1.3–2 times, respectively, and the effective viscosity increased by 1.1–1.4 times, respectively, of the experimental samples compared to the control sample. without additive.

8. It has been shown that it is advisable to introduce PP from explosives into the dough in the form of a suspension in water, as well as by mixing with a suspension of pressed yeast and then feeding it through dosing stations. The specific volume of wheat bread at the same time increased by 4.7-7.6% and porosity - by 3.9-5.2%, and the total compressibility of the crumb - by 9.1-10.9%. The specific volume of rye-wheat bread at the same time increased by 18.9-24.3% and porosity - by 3.1-4.6%, and the total compressibility of the crumb - by 9.3-11.9%. The optimal dosage of powder from explosives of red varieties in the production of rye-wheat varieties of bread was established equal to 9.5% by weight of flour in the dough at a ratio of peeled rye and wheat flour of the first grade of 50: 50.

11. The total economic effect from the introduction of the developed technological solutions and the sale of new types of products in the amount of 100 tons per year amounted to 36 thousand rubles.

List of publications on the topic of the dissertation

1. Sidorenko A.V. Waste-free technology for processing grapes / A.V. Sidorenko, V.V. Derevenko // Food technologies and biotechnologies: Mater. X Int. conf. young scientists, Kazan, 2009. - P. 59.

2. Derevenko V.V. Resource-saving technology of waste processing of wine-making enterprises / V.V. Derevenko, A.V. Sidorenko // Food industry and agro-industrial complex: achievements, problems, prospects: Sat. report III Intl. scientific - practical. Conf., Penza, 2009, pp. 32–35.

3. Derevenko V.V. Functional and structural analysis of the line for the processing of stone raw materials / V.V. Derevenko, A.V. Sidorenko, L.M. Bakirova // Modern problems of engineering and technology of food production: Mater. XII Int. scientific - practical. Conf., Barnaul, 2009. – P. 365–370.

4. Sidorenko A.V. Features of convective drying of grape pomace / A.V. Sidorenko, V.V. Derevenko, E.S. Kuzmenko // Innovation, ecology and resource-saving technologies at the enterprises of mechanical engineering, aircraft building, transport and agriculture: Mater. IX Intl. scientific - practical. Conf., Rostov-on-Don, 2010. – P. 206–208.

5. Derevenko V.V. Kinetics of convective drying of pomace of Shiraz grapes / V.V. Derevenko, A.V. Sidorenko, V.A. Kovalev, N.G. Volodko // News of universities. Food technology. - 2011. - No. 2–3. – S. 74–76.

6. Derevenko V.V. Patterns of convective drying of white grape pomace / V.V. Derevenko, A.V. Sidorenko, V.A. Kovalev, N.G. Volodko // News of universities. Food technology. - 2011. - No. 4. - P. 88–89.

7. Sidorenko A.V. Highly efficient technology for the utilization of grape pomace and the production of bakery products enriched with their processing products / A.V. Sidorenko, D.V. Shapovalova, N.G. Volodko // Technologies and equipment for the chemical, biotechnological and food industries: Mater. 4th All-Russian. scientific-practical. conf. stud., postgraduate and young scientists from the Int. participation, Biysk, 2011.– S. 314–316.

8. Vershinina O.L. The use of powder from the skin of grape pomace to activate pressed baker's yeast / O.L. Vershinin, A.V. Sidorenko, D.V. Shapovalova // Bakery, confectionery and pasta of the XXI century: Mater. 2nd int. scientific-practical. Conf., Krasnodar, 2011. – P. 144–147.

9. Sidorenko A.V. Technological features of the preparation of bakery products enriched with powder from the skin of grape pomace / A.V. Sidorenko, O.L. Vershinin, V.V. Derevenko, D.V. Shapovalova // News of universities. Food technology. - 2011. - No. 4. - P. 26–28.

10. Sidorenko A.V. The use of powder from the skin of grape pomace in bread technology / A.V. Sidorenko, O.L. Vershinina, D.V. Shapovalova // Mater. 61st Int. scientific - practical. conf. Astrakhan state. tech. un-ta, Astrakhan, 2011. - S. 300.

11. Vershinina O.L. The use of powder from the skin of grape pomace in the preparation of liquid rye sourdough / O.L. Vershinin, A.V. Sidorenko, D.V. Shapovalova // Modern achievements of biotechnology: Mater. Int. scientific - practical. Conf., Stavropol, 2011, pp. 34–36.

12. Derevenko V.V. Technological features of drying pomace of frozen Riesling grapes / V.V. Derevenko, A.V. Sidorenko, V.A. Kovalev, N.G. Volodko // News of universities. Food technology. - 2012. - No. 1. - P. 90–91.

13. RF patent for utility model No. 110603 dated November 27, 2011. IPC7: A 21 C 14/00. Line for the preparation of liquid sourdough and dough from rye and rye-wheat flour / A.V. Sidorenko, V.V. Derevenko, O.L. Vershinina, D.V. Shapovalov.

1 The author expresses his deep gratitude to the scientific consultant, Ph.D. tech. Sciences, Associate Professor of the Department of Bakery, Pasta and Confectionery Technology O.L. Vershinina for their assistance in carrying out this work.

, bakery products , quality

O.L. Vershinin,cand. tech. Sciences,
M.Kh. Tezbiev,Kuban State Technological University (Krasnodar)

Annotation. The results of a study of the possibility of using grape pomace skin powder in the production of bakery products of increased nutritional value are presented. The technology for preparing wheat and rye-wheat dough using grape pomace skin powder has been developed, optimal dosages and a rational method for its application have been determined.

An important task facing the baking industry is to expand the range of bakery products based on the integrated use of traditional and new raw materials in order to ensure rational and nutritious nutrition.

One of the possible sources of obtaining valuable food components is grape pomace, which is practically not processed at primary winemaking enterprises, but as production waste as organic fertilizer is taken to the fields. The amount of grape pomace is up to 30% of the amount of processed grapes. The composition and yield of pomace depend on the equipment and method of grape processing, its varietal characteristics and the degree of juice extraction. The pomace contains: skins - 37-39% of the total mass; pulp - 15–34%; remnants of ridges - 1–3.3%; seeds - 23-39%, which are an important raw material for obtaining such valuable products as dry skins and grape oil.

The object of research was the powder from the skin of grape pomace obtained from the Riesling grape variety harvested in 2010.

The technological process of preparing the powder with the highest content of biologically active substances in laboratory conditions consisted of the following steps: drying the pomace in an oven at a temperature of 60°C for 5 hours; sifting through a sieve d\u003d 14 mm) for separating seeds and ridges from the skin; grinding the peel on a laboratory technological mill LMT-1; sifting through a No. 21 silk sieve and obtaining an additive.

The resulting substance (additive) is a free-flowing powder with a moisture content of 9–10%, light brown in color, sweet and sour tart taste with a pleasant grape aroma.

As can be seen from Table. 1, the main component of the obtained supplements are carbohydrates, represented mainly by mono- and disaccharides, pectins and fiber. A significant amount of grape pomace skin powder contains vitamins and minerals that are part of the structural elements of all living cells and tissues, as well as important enzymes involved in metabolism. The content of proteins and lipids is negligible. The lack of one or another mineral substance in the diet disrupts the most important physiological functions of both plant and animal organisms.

Fiber, along with insulin, lowers blood glucose levels. Ballast substances, or dietary fiber, reduce the digestibility of foods and increase energy expenditure during metabolism, which can reduce the weight of obese people. In the world literature, there is evidence that dietary fiber also significantly affects the content of vitamins and minerals in the body.

Pectin substances contribute to the removal of heavy metals, radionuclides and harmful metabolic products from the body. In addition, the increased content of pectin and fiber in bakery products improves their quality and lengthens the shelf life.

Grape marc skin powder contains tannins with bioprotective properties, as well as flavonoids - a promising and affordable source of biologically active substances. Flavonoids, having high antioxidant activity, inhibit oxidation processes in cellular structures and reduce the risk of oxidative stress diseases.

The study of the composition of the powder from the skin of grape pomace showed that it contains biologically active compounds and can be a useful additive that increases the nutritional value of bakery products (Table 2).

The use of the powder helped to increase the sugar and gas-forming ability of the dough and improve the quality of gluten, as a result of which the hydrophilic properties of gluten and elasticity improved, and the resistance to compression deformation of gluten increased.

Literature

1. Vershinina, O.L. The use of powder from the skin of grape pomace to activate pressed baker's yeast / O.L. Vershinin, A.V. Sidorenko, D.V. Shapovalova // Mater. 2nd Int. scientific-practical. conf. "Bakery, confectionery and pasta of the XXI century": - Krasnodar: KubGTU Publishing House, 2011. - P.144–147.

2. Derevenko, V.V. Kinetics of convective drying of pomace of Shiraz grapes / V.V. Derevenko [and others] // Izv. universities. Food technology. - Krasnodar: Publishing House of KubGTU, 2011. - No. 2–3. – S. 74–76.

3. Derevenko, V.V. Resource-saving technology of waste processing of wine-making enterprises / V.V. Derevenko, A.V. Sidorenko // Mater. III Intl. scientific-practical. conf. "Food industry and agro-industrial complex: achievements, problems, prospects": - Penza: Privolzhsky House of Knowledge, 2009. - P. 32-34.

4. Kondratiev, D.V. Methods for obtaining an extract of grape pomace and the possibility of its use in the food industry / D.V. Kondratiev // Izv. universities. Food technology. - Krasnodar: Publishing House of KubGTU, 2009. - No. 1. - P. 62 - 64.

5. Korneev A. Universal encyclopedia of dietary and healthy nutrition / A. Kornev. - M: BAO-Press, 2007. - 383 p.

6. Roslyakov Yu.F. Scientific basis for the development of functional bakery products based on nutritional correction / Yu.F. Roslyakov [et al.] // Izv. universities. Food technology. - Krasnodar: Publishing House of KubGTU, 2009. - No. 5–6. – P. 28–31.

Everyone knows that grapes are tasty and healthy, but few people know that the main part of the useful ingredients is not in the pulp of the berry, but in its bones. Why, it never occurred to anyone to chew the bones. They are generally either swallowed or spit out. They don't even know what they're missing out on.

Useful trifle

The composition of grape seeds is very rich: they contain powerful antioxidants that strengthen the walls of blood vessels, reduce the level of harmful blood pressure. These antioxidants are much stronger than vitamins E and C. In order to truly appreciate the healing properties of grape seeds, you should try tinctures, extracts and oils from it.

You can also use grape seed extract, which is obtained from whole seeds of grapes. It is he who is richest in antioxidants, which help fight premature heart disease. Doctors advise women over forty to take this extract, as it helps reduce the risk of atherosclerosis. Experts say that grape seed extract can protect the body from cancer.

Grape seed extract: properties and benefits

The main advantage of grape seed extract is that it is able to strengthen blood vessels and capillaries. Thanks to this, the good health of the entire human body is guaranteed, since thanks to the capillaries, its blood supply and nutrition occur. Impaired blood circulation leads to health problems.

Antioxidants found in grape seeds fight free radicals, stimulate the production of collagen in the skin, which allows it to maintain elasticity and youth. Grape seed extract also has a wound healing effect. But it is worth remembering that in its pure form, it in itself is not a serious remedy.

Indications for use

Grape seed extract should be used as a remedy for the prevention of certain diseases and problems:

anemia.
Some diseases of the cardiovascular system (reduces the risk of stroke and heart attack).
Cirrhosis of the liver, hepatitis
burns from
Cramps of the lower extremities, numbness and swelling of the arms and legs.
Venous insufficiency.
Prevention of eye diseases.

The extract enhances the blood supply to brain cells and improves its functioning. It also has a good antihistamine effect and helps the body resist all kinds of allergies.

How to use grape seed extract: instructions for use

This remedy can be taken both internally - to improve the body, and externally - as a cosmetic product to improve the condition of the skin and hair.

To maintain the health of the body, various dietary supplements and tablets with grape seed extract are produced. For the prevention of various diseases, it is recommended to consume 200 mg of the extract per day and it is advisable to take it always at the same time. One such tablet replaces about 2 glasses of good wine or up to 10 cups of quality green tea.

Tablets with grape seed extract are produced for the prevention of diseases of the heart and blood vessels, to improve vision and improve mental activity. Especially often, the extract is added to medicines for the treatment and control of varicose veins. It is highly soluble in liquids and fats, which allows it to easily penetrate into all cells of the body. To get the most benefit, grape seed extract is best taken along with other antioxidants, such as vitamins A and E.

To preserve youth and beauty, the cosmetic market offers creams, scrubs, masks, shampoos and conditioners with grape seed extract. These products help maintain the beauty and youthfulness of the skin. Thanks to the stimulation of blood circulation, the condition of the hair improves, they fall out less and grow faster. Grape seed extract is excellent; it is often added to sunscreens, sprays, and cosmetics that are used after sunbathing.

The seeds contain antioxidants, it can be used in cosmetology and cooking. They can be seasoned with all kinds of dishes and salads. This will help improve the functioning of the gastrointestinal tract and metabolism.

How to prepare grape seed extract?

Undoubtedly, the finished extract can be purchased at the pharmacy. It is usually available in the form of capsules, liquid in tubes or tablets. Simply chewing grape seeds will not bring much benefit, useful substances thus practically do not enter the body. In order to squeeze out the beneficial antioxidants as much as possible, a certain treatment of the bones is required. In industry, special carbon dioxide extraction technologies are used for this.

You can try to prepare grape seed extract yourself, at home. To do this, grind the grape seeds and pour high-quality vodka. For a glass of seeds (about 200 grams), you will need 500 ml of vodka. This mixture should be kept in a cool place for about a month, it is better to store it in a dark glass dish. Then strain and consume with food 1 tsp.

Disadvantages and contraindications of grape seed extract

Side effects of the drug have not been identified, but due to its effect on blood vessels, problems with blood clotting can theoretically appear. Because of this, it is better to use the extract inside with caution in some cases:

if there are chronic diseases and other health problems, then you first need to consult a doctor;
it is better to consult a specialist about the possibility of taking the extract before surgery and other surgical interventions;
it is not recommended to take the extract for pregnant and lactating women;
with frequent and heavy bleeding from the nose and during menstruation, it is better to refuse to use the extract and consult a doctor.

As you can see, you should not self-medicate, so that in the future there are no various health problems.

Is there a result?

It is quite difficult to immediately feel the benefits of grape seed extract, reviews because of this can be quite controversial. To feel the effect, you need to use the extract for a long time. Scientists also did not immediately discover the miraculous properties of grape seeds. After all, people eat only the pulp and skin of grapes, which contains only a tenth of all the useful vitamins of grapes.

But a couple of decades ago, experts noticed that the French were less likely than others to suffer from heart disease and oncology, and they had longer life expectancy. It is worth noting that the French food is quite fatty and high-calorie, which must be harmful to the heart, blood vessels and the body as a whole. Experts began to explore the lifestyle of the French, their eating habits and came to the conclusion that the reason for the love of good red wine.

In the process of fermentation, useful substances enter the wine not only from the pulp of the grapes, but also from the very heart of the grape seeds. Since then, they began to produce grape seed extract. Reviews of cosmetic procedures are more realistic, as the result can be seen immediately. Recently, the beauty industry offers not only cosmetics containing grape seed extract, but salon and home treatments with grapes and even wine.

Conclusion

Every person sooner or later will face health problems that appear with age and aging of the body. Regular use of grape seed extract, reviews of which, although different, are still more positive, can delay the onset of aging and improve the quality of life and well-being at the first sign of disease.

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