Other

Sdic Zhonglu Fruit Juice Co., Ltd.

Rushan Zhongcheng Fruit Juice Beverage Co., Ltd.

Shanxi Sdic Zhonglu Fruit Juice Co., Ltd.

Chuanzhu Leng

Jiming Zhang

Xihong Li

Xinfei Song

Nan Jiang

Gang Xin

Xiangyang Zheng

Sixin Wang

Baoshuang Tian

Rui Huang

Jing Jin

Chongxiao Shao

Qingshan Zhang

Xiaotong Chen

Qingfei Cao

Meijun Du

Yajun Sun

Ying Wang

Lei Xu

Xue Wang

Kewen Wang

Ying Yu

Xiaoyu Jia

Yage Xing

Weili Li

Haidong Liu

Yanfang Pan

Ting Xue

Yaxu Yang

Haitao Ye

Weiqi Yang

Zhenzhen Xu

The present disclosure discloses a marker for screening and distinguishing NFC apple juice based on non-targeted metabolomics and use thereof, relating to the technical field of distinguishing of juice. The marker for distinguishing NFC apple juice disclosed in the present disclosure is selected from the following molecules: gallocatechin, catechin, taxifolin, p-hydroxybenzaldehyde, 5-methoxysalicylic acid, azelaic acid, caffeic acid, chlorogenic acid, epicatechin, eriodictyol, ferulic acid, isoquercitrin, naringenin, n-fructosyl isoleucine, p-coumaraldehyde, p-coumaric acid, phloretin, phlorizin, procyanidin B1, quercetin-3-O-galactoside and rutin. The above markers may be used for distinguishing the NFC apple juice and the FC apple juice, and have relatively high accuracy.

Marker for screening and identifying not-from-concentrate apple juice based on non-targeted metabolomics and use thereof

The present invention relates to an apple enzyme for efficient reconstruction of an intestinal microecology and a processing technology, which comprises the following steps: (1) pretreating raw materials; (2) pulping; (3) detoxifying patulin: firstly biologically detoxifying the pulp: inoculating inoculating plant(ATCC 8014) into the pulp, adjusting the pH to 3-7 at the temperature of 20-30&#xb0; C., stirring, and detoxifying for 20-24 h; and then repeatedly absorbing and filtering with a carboxylation nano multiwall carbon-neutral aluminum oxide filter screen for three times; and (4) carrying out the division intensified and dynamic fermentation. For the problems of the apple enzymes such as low fermentation efficiency and long time, the division decompression dynamic intensified fermentation method of substrates is used, so that the high-speed and high-efficient fermentation of the apple can be realized, and the fermentation time can be greatly shortened.

Apple enzyme for efficient reconstruction of intestinal microecology and processing technology

The present invention relates to a multidimensional ecological preservation technology for sweet potatoes, including the following steps: collecting mature tuberous roots in proper time; and performing BTH soak cleaning to promote callus, and performing callus treatment as follows: pretreatment before storage, disinfection in a cellar, sand storage, tent air conditioning, and performing secondary cobalt ray irradiation at an irradiation dose of 0.1-0.5 kGy before the end of storage and marketing, thereby achieving dual guarantee of storage period and shelf life. In the present invention, the traditional sand is replaced with a sandy material (having a particle size of 1-3 mm), and the sandy material is lightweight, breathable, and high in water absorbing and retaining property, thermal insulation and heat preservation.

Multidimensional ecological preservation technology for sweet potatoes

The disclosure provides chips formed by slicing with an apple cell clean water jet scalpel and a processing technology. The processing technology comprises the following specific steps: harvesting fresh fruits, sorting, peeling, slicing, drying and packaging to obtain the apple crispy chip. According to the disclosure, the tangxin apple is peeled by adopting an ultrahigh pressure water jet flow cutting technology, cut into slices with a thickness of 5 mm and inoculated for 15 min in 30&#xb0; C. and 30%fermentation broth. PPO is a terminal oxidase with Cuas a prosthetic group, andandare complexed with Cu, leading to rapid oxygen consumption to generate organic acid and CO, quickly reduction of pH and creation of an approximate oxygen-free environment to effectively inhibit PPO activity while removing oxygen required in enzymatic browning, thereby effectively inhibiting browning.

Chips formed by slicing with apple cell clean water jet scalpel and differential temperature combined with differential pressure puffing and processing technology

The present invention relates to a method for three-dimensional microwave air-jet drying of persimmon slices, comprising steps of grading and cleaning, slicing, microwave heating, steam de-astringency, hot-air reverse primary drying, negative-pressure intermittent secondary drying, cooling and packaging. In the present invention, high-temperature (60-70&#xb0; C.) high-pressure annularly sprayed citric acid and 40% alcohol vapor (rotating at 360&#xb0;) are adopted to remove astringency of persimmons, wherein high temperature causes more intense Brownian motion of liquid molecules; high pressure improves permeation and diffusion speed of de-astringency liquid in the persimmon slices; citric acid plays a membrane breaking role on persimmon cell membranes; and 40% alcohol vapor is allowed to rapidly diffuse into cells, so that tannin is polymerized into insoluble gel from a soluble state, thereby achieving a uniform and rapid de-astringency effect.

Technology for three-dimensional microwave air-jet drying of persimmon slices

Disclosed is a method for processingjuice concentrate with good taste and stable color value, with the steps as follows: (1) pretreatment of raw materials; (2) high-temperature enzymolysis: adding the high-temperature amylase for enzymolysis 30 min at 95&#xb0; C.; (3) juicing; (4) pasteurization; (5) acidity adjustment; (6) enzymolysis: adding raw materials of glucoamylase 747 ml/T pectinase 50 ml/T, activated carbon 3 kg/T, bentonite 1 kg/T to thejuice after acidity adjustment; (7) secondary pasteurization: cooling to 53&#xb0; C.; (8) filtration; filtering through 0.45 um twice; (9) acidity adjustment, concentrating and cardboard filtration to obtain the finished product. The method for processingjuice concentrate provided herein is proved through experiments that, the conventional method for color protection by adding VC is not applicable forjuice concentrate, without adding VC, the browning during the product processing is significantly reduced, and the color value of final samples is well controlled; therefore, the method in the invention is simple, suitable for industrial production.

[object Object]

A method for producing clear, concentrated sweet potato juice, including: a) cleaning, peeling, crushing, and gelatinizing a raw material of sweet potatoes to yield a sweet potato paste, and squeezing the sweet potato paste to obtain skin dregs and a squeezed clear juice; b) performing enzymolysis to part of the skin dregs and adding the hydrolyzed skin dregs to the sweet potato paste for squeezing; c) performing enzymolysis and filtering to the squeezed clear juice to obtain a sweet potato clear juice; d) combining the rest part of the skin dregs and sweet potato skins generated during the peeling process to obtain a sweet potato residue; e) extracting dietary fiber from the sweet potato residue; and f) adding the dietary fiber to the sweet potato clear juice and post-treating the sweet potato clear juice.

Method for producing clear, concentrated sweet potato juice

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Beijing, China

Chuanzhu Leng