Preparation method of biological organic fertilizer for improving fresh juice quality of Fuji apples

Abstract

The invention discloses a preparation method of a biological organic fertilizer for improving the fresh juice quality of Fuji apples. The method comprises the following steps: 1, preparing a fish scale enzymatic hydrolysis broth; 2, preparing a fermented rice straw material; 3, preparing a fermented cow and sheep dung material; 4, mixing the fish scale enzymatic hydrolysis broth, the fermented rice straw material and the fermented cow and sheep dung material, inoculating an EM inoculant, and carrying out secondary fermentation; and 5, air-drying, crushing, and carrying out bagging preservation. The biological organic fertilizer obtained through respective fermentation of various organic raw materials, mixing and secondary fermentation is rich in highly active amino acids, proteins, various micro and trace elements and beneficial microbes, can meet the growth demands of Fuji apples, improves the output and quality, improves the soil quality, especially improves the fresh juice quality of the Fuji apples, delays the browning speed of the juice, improves the mouthfeel quality, facilitates application of the Fuji applies in the field of fresh fruit juices, and has wide popularization values.

Description

Technical field: [0001] The invention relates to the field of agricultural fertilizers, in particular to a method for preparing bio-organic fertilizers, in particular to a method for preparing organic fertilizers that can improve the quality of freshly squeezed Fuji apple juice. Background technique: [0002] Apples are rich in nutrients, ranking first among the four major fruits in my country. The nutritional value of Fuji apple is very significant. According to the determination of the Ministry of Agriculture, the fruit of Red Fuji apple contains 17.2% soluble solids, 0.25% titratable acid, 47:56 sugar-acid ratio, 4.41 mg VC per 100 grams of pulp, and Contains carotene, fat, protein, Ca, Fe and other nutrients needed by the human body. With the continuous development of the apple industry, Fuji apple is currently the apple variety with the largest planting area in my country, and its output accounts for 60.4% of the total apple output in my country. As one of the fruits ...

AI Technical Summary

Problems solved by technology

However, as a food system with high water activity and rich nutrients, freshly squeezed fruit and vegetable juice not only easily degrades and denatures nutrients, which affects its sensory and nutritional quality; The nutrient-rich living system leads to rapid deterioration of the sensory quality of freshly squeezed fruit and vegetable juices, such as browning and significant stratification of orange juice. Nutrients are naturally reduced under the action of enzymes and the sensory quality is seriously reduced, thus affecting the development of freshly squeezed juices

[0005] At present, the existing technology generally adopts heat treatment, ultrasonic treatment, or uses varieties suitable for processing freshly squeezed juice such as Granny Smith, Hongyu, and Golden Delicious to make freshly squeezed apple juice. , soluble sugar content, solid-acid ratio, sugar-acid ratio, tannin content, juice yield and other reasons, there is no advantage in the freshly squeezed apple juice market