Preparation method for co-production of biochar from malus micromalus makino high-calcium beverage

The technology of sea red fruit and biochar is applied in the field of preparation of sea red fruit high-calcium beverage co-producing biochar, which can solve the problems of large processing waste, single processing part of sea red fruit, waste of resources, etc., and achieves no sourness and bitterness. Good taste and look, reduced waste and waste emissions

Pending Publication Date: 2022-02-15
INNER MONGOLIA UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] In this way, all the parts of Haihongguo can be comprehensively utilized to solve the problem of the single processing part of Haihongguo in the existing technology, a large amount of processing waste, and a serious waste of resources, so as to expand the deep processing technology of Haihongguo, improve the economic value of products, and effectively promote the production of Haihongguo. The process of industrialization of red fruit turns resource advantages into economic advantages, and realizes the resource application of rare local fruit resources

Method used

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  • Preparation method for co-production of biochar from malus micromalus makino high-calcium beverage
  • Preparation method for co-production of biochar from malus micromalus makino high-calcium beverage

Examples

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Embodiment 1

[0047] Preparation of fruit wine: select the sea red fruit (calcium content 62.46mg / g) with full fruit, no rot, and no wormholes, clean it, remove impurities, remove stems, peel, and pit, put it in a container, and pour it into a solid-to-liquid ratio of 1: 5 ℃ of liquid nitrogen, so that the sea red fruit is fully frozen for 5 minutes, and then fully crushed into powder with a pulverizer, and stored in a freezer. Take liquid nitrogen to treat the crushed sea red fruit, add water to dilute 20 times (solid-to-liquid ratio 1:20) to adjust the sugar content, add 0.5% pectinase, keep warm at 45°C for 5 hours, and then filter and clarify. rejoin SO 2 , the concentration is 30mg / kg, put it into a 1.21MPa high-temperature sterilization pot for 20min for sterilization. Take it out, cool it to room temperature, inoculate it with activated high-efficiency Saccharomyces Angelica, and ferment it at 28°C for 2 days. Filtrate with gauze, put the filtrate in refrigeration for 2 hours, filt...

Embodiment 2

[0054] Preparation of fruit wine: select the sea red fruit (calcium content 62.46mg / g) with full fruit, no rot, and no wormholes, clean it, remove impurities, remove stems, peel, and pit, put it in a container, and pour it into a solid-to-liquid ratio of 1: 10% liquid nitrogen, so that the sea red fruit is fully frozen for 5 minutes, and then fully crushed into powder with a pulverizer, and stored in a freezer. Take liquid nitrogen to treat the crushed sea red fruit, add water to dilute 30 times (solid-to-liquid ratio 1:30) to adjust the sugar content, add 1.0% pectinase, keep warm at 45°C for 5 hours, then filter and clarify. rejoin SO 2 , the concentration is 30mg / kg, put it into a 1.21MPa high-temperature sterilization pot for 20min for sterilization. Take it out, cool it to room temperature, inoculate it with activated high-efficiency Saccharomyces Angelica, and ferment it at 28°C for 2 days. Filtrate with gauze, put the filtrate in refrigeration for 2 hours, filter the ...

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Abstract

The invention provides a preparation method for co-production of biochar from a malus micromalus makino high-calcium beverage, and relates to the technical field of deep processing of malus micromalus makino. The method specifically comprises the steps that the malus micromalus makino is separated into pulp, stems, peels and kernels, the pulp of the malus micromalus makino is used for preparing the high-calcium beverage, malus micromalus makino wine or malus micromalus makino vinegar, and the stems, the peels and the kernels are used for preparing the malus micromalus makino biochar. Therefore, all the parts of the malus micromalus makino are comprehensively utilized, the problems that in the prior art, the malus micromalus makino processing part is single, a large amount of processing waste is generated, and resources are seriously wasted are solved, a deep processing technology of the malus micromalus makino is expanded, the economic value of products is improved, the industrialization process of the malus micromalus makino is practically promoted, and resource advantages are changed into economic advantages. The preparation method is safe and environment-friendly, simple in technological process, high in operability and particularly suitable for large-scale industrial production of food factories, the value of the malus micromalus makino fruits can be greatly improved, the income can be increased, and resource application of rare local fruit resources is achieved.

Description

technical field [0001] The invention belongs to the technical field of sea red fruit deep processing, and in particular relates to a preparation method of sea red fruit high-calcium beverage co-production biochar. Background technique [0002] Haihongguo, which belongs to Rosaceae (Rosaceae) subfamily (Pomoideae) and apple belongs to Xifu crabapple species of Dianchi crabapple system, is a rare tree species unique to the border areas of Shanxi, Shaanxi and Mongolia. It is mainly distributed in the loess hilly and gully areas at the junction of the three provinces . The fruit of Haihongguo is oblate, bright red in color, milky yellow in color, crisp and juicy in texture, has a heavy astringent taste when it is just ripe, and the astringent taste is significantly reduced after ripening. It is sour with sweetness and rich in nutrition. Sea red fruit will be rich in minerals, protein, sugar, vitamins, amino acids and total flavonoids and other nutrients. According to measureme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12J1/04C10B53/02C10B57/10C10B57/00C01B32/05C05G3/00C05F5/00
CPCC12G3/024C12J1/04C10B53/02C10B57/10C10B57/005C01B32/05C05G3/00C05F5/002Y02E50/10Y02A40/20
Inventor 唐英硕白燕茹张景怡史浩楠马力通
Owner INNER MONGOLIA UNIV OF SCI & TECH
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