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Deep processing method for pomace, wort sludge, lees and peel pomace in complete utilization of kiwi fruits

A technology for deep processing of kiwi fruit, which is applied in the field of deep processing of wine dregs, kiwifruit full utilization of pomace, dregs, and skin dregs. It can solve the problems of rough processing technology, single processed products, and much loss of beneficial substances, so as to improve human immunity. force, enhance myocardial contractility, and lower blood pressure

Active Publication Date: 2017-03-15
SHAOYANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to overcome the deficiencies in the above-mentioned technologies, and provides a deep processing method of "four slags" in the full utilization of kiwifruit, so as to solve the problems of rough processing technology, single processed products, and large loss of beneficial substances in the prior art.

Method used

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  • Deep processing method for pomace, wort sludge, lees and peel pomace in complete utilization of kiwi fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The deep processing method of "four residues" in the full utilization of kiwifruit, the specific operation steps are:

[0026] a. Cleaning and peeling: Select soft fruits with high maturity, remove fermented and deteriorated fruits, rinse with water to remove sediment and impurities on the peel; peel off the kiwi peel with equipment or by hand.

[0027] b. Beating and coarse filtration: put the washed and peeled kiwifruit into a beater for 5 minutes at room temperature, centrifuge with a centrifuge, and the upper liquid is filtrate 1, which is for later use; the pulp is diluted 1 times with water and sterilized at 65°C for 20 minutes , and immediately cooled to 30°C, added 0.1% wet pectinase, stirred evenly, and stood at 30°C for 3 hours for later use.

[0028] c. Preparation of kiwi fruit beverage: take the filtrate 1 described in step b and dilute it by 2 times with water, add 5% wet white granulated sugar, and constantly stir to make it uniform, so that the sugar con...

Embodiment 2

[0034] a. Cleaning and peeling: Select soft fruits with high maturity, remove fermented and deteriorated fruits, rinse with water to remove sediment and impurities on the peel; peel off the kiwi peel with equipment or by hand.

[0035] b. Beating and coarse filtration: put the washed and peeled kiwifruit into a beater for 5 minutes at room temperature, centrifuge with a centrifuge, and the upper liquid is filtrate 1, which is for later use; the pulp is diluted 1 times with water and sterilized at 65°C for 20 minutes , and immediately cooled to 30°C, added 0.1% wet pectinase, stirred evenly, and stood at 30°C for 3 hours for later use.

[0036]c. Preparation of kiwi fruit beverage: take the filtrate 1 described in step b and dilute it by 2 times with water, add 5% wet white granulated sugar, and continuously stir evenly to make the sugar content 16°Bx; Micronized, and then add 0.1% by weight of fruit juice stabilizer to maintain the drink's uniform and delicate taste and turbid...

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Abstract

The invention discloses a deep processing method for pomace, wort sludge, lees and peel pomace in complete utilization of kiwi fruits. The deep processing method includes the steps: cleaning fresh kiwi fruits, peeling the cleaned kiwi fruits and then feeding the kiwi fruits into a beating machine for beating; performing centrifugal separation for obtained pulp to obtain filter liquid 1 for preparing kiwi fruit beverages; inoculating yeast with the pomace of the kiwi fruits, performing pure fermentation, and filtering and separating obtained fermented liquid to obtain filter liquid 2 for preparing kiwi fruit wine; distilling the wort sludge of the kiwi fruits to obtain fraction for preparing kiwi fruit brandy; blending and homogenizing the lees of the kiwi fruits to obtain mixture for preparing kiwi fruit jam; preparing enzyme organic fertilizers by the peel pomace of the kiwi fruits, fermentation deterioration fruits and washing water. According to the method, the kiwi fruits are completely utilized, the kiwi fruit beverages, the kiwi fruit wine, the kiwi fruit brandy, the kiwi fruit jam and the enzyme organic fertilizers are developed, nutrition and health care components in the pomace, the wort sludge, the lees and the peel pomace of the kiwi fruits are sufficiently utilized, the comprehensive utilization level of the kiwi fruits and additional values of kiwi fruit products are effectively improved, environmental pollution caused by rough processing is avoided, and cleaning production of production places is achieved.

Description

technical field [0001] The invention relates to a cleaning and processing method for full utilization of kiwifruit, in particular to deep processing of fruit residue, mash residue, wine residue and skin residue in full utilization of kiwifruit. Background technique [0002] Kiwifruit is rich in nutrients, containing multi-vitamin C, multi-amino acid, multi-linolenic acid, high calcium, high potassium and trace elements needed by the human body. It is known as the "king of fruits" and "natural plant vitamin C". Vascular disease, hypertension, habitual constipation and other diseases can play a very good role in diet therapy, with high medical value and health care function. There are many varieties of kiwi, including wild kiwi, red kiwi, yellow kiwi, Chinese kiwi, delicious kiwi, etc. If kiwifruit is placed for too long under natural conditions, it is easy to overripe, become soft and deteriorate and lose its edible value. Therefore, deep processing of kiwifruit can increase...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12A23L2/02A23L21/12A23L33/00A23L33/10C05F15/00C12H6/02
CPCA23L2/02A23V2002/00C05F5/002C12G3/02C12H6/02A23V2200/242A23V2200/324A23V2200/326A23V2200/30C05F5/008C05F5/004C05F11/08
Inventor 余有贵伍强
Owner SHAOYANG UNIV
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