Abstract:

Grape seeds are of very high nutritional and medicinal value. In order to make good use of the functional compounds in grape seeds , the processing technology of grape seeds including washing , drying , sterilizing , freezing and superfine grinding was investigated. An optimal processing procedure for superfine grinding was then determined, i. e. , dying the seeds at 40℃ for 2 h→freezing the seeds at - 20℃for 30 min→microcrystalline cellulose in a content of 40 g/kg→mixing and grinding the seeds for 25 min. Thus , superfine grinds of grape seeds with a diameter of 2. 5 - 22. 5 f.Lm and an average diameter of 6. 2μm were obtained. As the diameter of grape seed cell is 15. 0 - 32. 5μm and is 24.9μm on an average , it can be determined that the cell walls are totally broken.

Key words: grape seed, superfine grinding, cell-wall breaking ratio