DEHYDRATED GRAPE MUST AND SPRAY METHOD FOR OBTAINING SAME

摘要

The invention relates to dehydrated grape must and to a spray method for obtaining same in powder form. The dehydrated grape must takes the form of an easy-to-handle, very stable white powder having a density of between 0.4-06 g/cm<SUP>3</SUP>, which is not very hygroscopic and which has a moisture content of 2 %. The volume of the inventive dehydrated grape must has been reduced by up to 90 %, while the weight thereof has been reduced by up to 70 %. In addition, the grape must has a water activity of between 0.14-0.25. The grape must has a prolonged storage life and can be transported easily and economically since it occupies less space, weighs less and does not require refrigeration. The must does not experience a significant loss of volatile compounds, while conserving C<SUB>6 </SUB>alcohols, terpenes and benzenes. The must is a good flavour enhancer which can be used in the production of food products, in confectionery and as a sweetener in the food industry. The invention also relates to grape must which has been dehydrated using the spray method and which includes the anti-caking additive maltodextrin at a percentage of 10 %-25 % in homogeneous solution with the must. The liquid spray is introduced into a drying chamber with hot air at between 110-160 °C, such as to obtain very fast drying. The water activity of the dehydrated product is less than 0.25 and the outlet temperature is between 60-85 °C.