39results about How to "High in pectin" patented technology

The invention discloses a modified apple pectin, wherein the pectin has a purity higher than 90%, a degree of methylation lower than 6%, a degree of acetylation lower than 2%, a molecular linearity greater than 12, and an average molecular weight of 8.0 ‑15kDa, the degradation rate is higher than 90% after 12h in the intestinal tract. The invention discloses a preparation method of the above-mentioned pectin, which comprises: adding water to apple powder and mixing it evenly, first enzymatically hydrolyzing apple powder with α-amylase and the like to obtain apple powder enzymatic hydrolysis solution, then concentrating and suction filtering, and passing the filter residue through hot acid water The pectin crude extract is obtained by leaching; the pectin methylesterase and pectin acetylesterase are added to the pectin crude extract for enzymatic hydrolysis, and then rhamnogalacturonidase and other enzymatic hydrolysis are added to obtain the pectin enzymatic hydrolysis solution Concentrate the pectin enzymatic hydrolysis solution through high-pressure dynamic micro-jet treatment, add ethanol for precipitation, redissolve the precipitate, carry out ultrafiltration, dialysis, and obtain modified apple pectin after concentration and drying. The invention improves the intestinal fermentation speed of the modified apple pectin, and the degradation rate is higher than that of commercial apple pectin.

The invention discloses a method for extracting pectin from lemon peels. The method comprises the following steps of: washing lemon peels and crushing the lemon peels to the particle size of 2-3mm; then, placing the crushed lemon peels into boiling water for soaking for 5-8min; washing the lemon peels by using clear water several times; adding water accounting for 3-4 times the amount of the lemon peels, activated carbon accounting for 3-5% the amount of the lemon peels and attapulgite accounting for 4-5% the amount of the lemon peels into the lemon peels; grinding to obtain a pulp; heating the pulp to 80-95 DEG C; adding table vinegar to adjust the pH value to 1.5-2; keeping the temperature for 60-80min; and filtering to obtain pulp and filter residues. A pectin product obtained by the invention is white and contains over 70% of pectin and few impurities.

The invention discloses Hansenula spores and its application in yellow peach fruit wine. The Hansenia spora pseudoquilliermondii is Hanseniaspora pseudoquilliermondii HT9, and its preservation number in the China Center for Type Culture Collection is CCTCC No: M 2021444. The Hansenula spores can be applied to the processing of yellow peach fruit wine, and comprises the following steps: raw material juice extraction, color protection and enzymatic hydrolysis, component adjustment, yeast activation inoculation, fermentation, termination of fermentation and gel filtration. The Hansenula spores of the invention have the advantages of increasing the complexity of the aroma of the yellow peach fruit wine, improving the richness of the fruit aroma, improving the quality of the yellow peach fruit wine, and the like when applied.

A preparation method of compound pomace distilled wine, comprising weighing mulberry peel residue, blueberry peel residue, and bayberry peel residue in a weight ratio of 1.5-3:4-6:2-4, respectively, and then for subsequent use; The blueberry peel residue is mixed with sugar water in a weight ratio of 1:1-3 to obtain a blueberry peel residue fermentation material, and the sugar content of the mixed blueberry peel residue fermentation material is adjusted to 25-35%; the blueberry peel residue fermentation material is put into a tank, and then Adjust the temperature in the tank to 23-25°C, add active dry yeast to start temperature-controlled fermentation, the mass ratio of active dry yeast to fermentation material is 1-2:10000, ferment, add bayberry peel residue to continue fermentation, add mulberry peel residue to continue fermentation Continue to ferment for 3 to 5 days, continue to ferment the fermented liquid for 2 to 3 days, distill, store and age, blend and mix to obtain distilled wine with different degrees of alcohol. It has the advantages of fully utilizing the raw material of berry peel residue, rich in nutrients, not easy to be rancid, high product added value, and can effectively reduce the waste of pollutants to protect the environmental sanitation.

The invention discloses blueberry ice cream which is prepared by the following raw materials in parts by weight: 13-17 parts of freeze-dried blueberry powder, 0.16-0.20 parts of sodium alginate, 13-17 parts of white granulated sugar, 0.04-0.08 parts of guar gum, 8-12 parts of dried skim milk, 0.10-0.14 parts of monostearin, 2-6 parts of cream, 0.2-0.6 parts of sodium carboxymethylcellulose, 1-3 parts of maltodextrin, 50-55 parts of purified water and 0.1-0.3 parts of edible essence. The ice cream perfectly integrates nutrition of blueberries and delicacy of ice cream, has effects of coolness, heat removal, nutrition and health protection, and has a color of a blueberry fruit without pigments. The ice cream which is rich in blueberry nutrition and is prepared by a method is good in flavor and taste.

The invention relates to a method for preparing ginseng chewable tablets. The invention adopts a technical proposal that the method comprises the following steps: washing ginseng, cutting the ginseng into slices, putting the ginseng into a steamer, steaming the ginseng for 8 to 10 hours, taking out and drying the ginseng; preparing pear juice, namely washing clean fresh pears, pitting the pears, using a juicer to squeeze juice, filtering the juice and boiling the filtered pear juice over medium heat for 3 to 4 hours; preparing brown sugar water, namely taking brown sugar and water according to that the weight ratio of the brown sugar to the water is 1:3-7, mixing the two well and heating the two for 5 to 15 minutes; and preparing a solution by taking10 to 15 portions of pear juice, 10 to 20 portions of honey and 8 to 25 portions of brown sugar water; and putting 1 portion of ginseng slices into the prepared solution, decocting the solution for 5 to 10 hours, taking out and drying the ginseng slices. The ginseng chewable tablets prepared by the method can be taken at any time and have good taste, and nutrient components of the ginseng are easy to absorb.