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69 results about "Apple pectin" patented technology
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Method for preparing pectin oligosaccharide (POS) through dynamic high-pressure microfluidization (DHPM) combined acid process
A preparation method of POS is provided. The POS is prepared through treating a commercial apple pectin as a raw material, adopting a DHPM combined acid hydrolysis process, and carrying out dissolving, acid adding, DHPM processing, neutralizing, ultrafiltering and the like. The method which adopts the DHPM combined acid hydrolysis process to degrade the pectin makes the oligosaccharide having the activity beneficial for lives be obtained, so the method has the characteristics of rapid reaction speed, high yield, environmental protection and the like.
Owner:NANCHANG UNIV
Biodegradable microbicidal vaginal barrier device
An intravaginal bio-erodible microbicidal barrier device. The device comprises (a) at least one micronized compound selected from the group consisting of cellulose acetate phthalate and hydroxypropylmethylcellulos- e phthalate, and (b) at least one water soluble or water dispersible cellulose compound selected from the group consisting of hydroxypropylmethylcellulose, methylcellulose, hydroxyethylcellulose, hydroxypropylcellulose, hydroxyethylmethylcellulose, hydroxyethylethylcellulose and hydroxypropylethylcellulose; or a pectin, such as an apple pectin. The device is prepared by a combination of foaming, freezing and freeze-drying processes.
Owner:NEW YORK BLOOD CENT
Apple pection decolouring and white fine powder apple pectin producing process
The invention discloses an apple pectin discolor technique and production white fine apple pectin technique. The technique has improved the traditional production pectin technique that is acid extraction alcohol sedimentation technique. And it exactly controls condition of raw material extraction pre process operation, increases the processing link of acid extraction liquid trash extraction discolor, and adopts the Japanese late macroporous resin HP2MGL layer adsorption column to do dynamic handing to the acid extraction liquid to make the removing rate of the phenols reach over 88%. The high quality pectin powder can be gained by condensing, drying, smashing from the purified extracting solution. And the phenols material that contains phenol over 60% would be gained.
Owner:NORTHWEST A & F UNIV
Health care food for maintaining intestinal health and assisting to reduce abdomen fat
InactiveCN1426702APromote peristalsisKeep healthyMetabolism disorderFood preparationMedicineAdditive ingredient
A health-care food for taking care of intestinal tract health and reducing the fast of abdomen contains 13 raw materials including flax seed, apple pectin, oats fibre, mint, garlic clove, aloe, rhubarb, etc..
Owner:游绍裘
Production of low-methoxy apple pectin
ActiveCN101073384AControl the degree of degradationOutstanding FeaturesFood preparationApple pectinEnzyme catalysis
The invention is concerned with the manufacturing technisc for low methoxyl apple pectin, it is: cleans dregs, extracts pectin, removes pigment, enzyme catalysis hydrolysis of pectin methyl ester, deposition of alcohols, and the manufacture of production. The invention is simple technics, low cost, small energy consumption etc.
Owner:YANTAI ANDRE PECTIN
Ice cider processing technology and product thereof
The invention discloses a fruit wine beverage, and especially relates to an ice cider processing technology and a product thereof. The ice cider is brewed by a hanging apple frosting technology, postharvest refrigeration, a crushing juicing technology under iced state, and an enzyme engineering technology for fermentation. The ice cider is prepared by apples, pectase, H2SO3 and yeasts. Being golden yellow, clear and transparent, the ice cider of the invention has the characteristics of abundant nutrition, mellow and heavy flavor, good appearance and internal quality, stable quality, and no generation of sediment after bottling.
Owner:辽宁省果树科学研究所
Preparation method of strawberry juice
ActiveCN107568520AImprove enzymatic hydrolysis efficiencyImprove stabilityFood sciencePectinaseFragaria
The invention discloses a preparation method of strawberry juice. The method includes the following steps: firstly removing the stalks and pedicels of strawberries and performing cleaning; performingcolor protection; adding drinking water and performing breaking; after performing ultrasonic wave treatment, adding pectinase and cellulase and performing enzymolysis; performing squeezing, filtration, degassing and homogenization on the strawberry pulp after the enzymolysis so as to obtain strawberry juice; adding granulated sugar, citric acid, apple pectin, vitamin C and lactein into the strawberry juice; performing homogenization on the mixed strawberry juice, performing sterilization with ultra-high pressure homogenization and then performing aseptic filling so as to obtain finished strawberry juice products. The strawberry juice prepared through the process and formula provided by the invention has high strawberry juice yield, has little nutrient loss, has an outstnding fruit aroma ofthe strawberries, has a bright red color and a mellow and thick taste of proper sourness and sweetness, does not have the phenomenon of suspension or delamination, contains no preservative and has along storage period.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
Production of polymer apple pectin
Production of polymer malic pectin is carried out by selecting raw material, cleaning raw material, hydrolyzing, separating, concentrating, drying, de-coloring, cleaning and vacuum drying to obtain final product. It raises molecular weight of pectin up to 130000g / mol and increases pectin solution viscosity and can be used as thickener of beverage and food. It adopts strong oxidant sodium chlorite to bleach and de-color, it's cheap and convenient, has excellent de-coloring effect and various usages.
Owner:YANTAI ANDRE PECTIN
Kombucha hawthorn vinegar beverage and preparation method thereof
InactiveCN108669389APromote detoxificationIncrease nutritionVinegar preparationFood ingredient functionsBifidobacteriumApple pectin
The invention discloses a Kombucha hawthorn vinegar beverage, which is prepared from the following components by weight: 3-10 parts of Kombucha hawthorn vinegar, 3-5 parts of a concentrated hawthorn juice, 2-6 parts of Fructo oligosaccharide, 1-3 parts of a fructus momordicae concentration liquid, 0.1-3 parts of honey, 0.5-1.0 part of apple pectin, 0.01-0.1 part of Bifidobacterium, and 75-91 partsof purified water. The invention further provides a preparation method of the Kombucha hawthorn vinegar beverage. According to the present invention, the concentrated hawthorn juice is used as the main raw material, and is fermented with Kombucha, and other auxiliary materials are supplemented to prepare the Kombucha hawthorn vinegar beverage with effects of enterokinesia promoting, intestinal tract flora improving, appetite improving, digestion helping, assisted detoxification, health preserving and body strengthening, and further has high nutritional and high medicinal value.
Owner:TIANDI YIHAO BEVERAGE JIANGMEN CITY
Nutrient and delicious carp fish jelly and manufacturing method thereof
InactiveCN103099244ANutritional balanceFull of nutritionFood preparationBiotechnologyMedicinal herbs
The invention relates to a carp fish jelly and a manufacturing method of the carp fish jelly, and belongs to the technical field of food and manufacturing methods of the food. The nutrient and delicious carp fish jelly is prepared from the following raw materials in parts by weight: 200-500 parts of carps, 50-80 parts of coarse cereals soya-bean milk, 50-70 parts of diced fruit and vegetable, 25-40 parts of seafood meat, 35-50 parts of pickling materials, 15-30 parts of seasoning, 10-20 parts of health-care medicinal materials, 20-40 parts of edible oil, 300-600 parts of water and 60-80 parts of apple pectin. The fruits and vegetables, the seafood, the coarse cereals soya-bean milk and the health-care medicinal materials are added into the carp fish jelly when the carp fish jelly is manufactured and processed, so that nutrient balance is achieved when eating; people can make at home, so that the nutrition is rich, addictives are not contained, the eating of carp fish jelly feel relieved, and the pleasure of doing the food also can be experienced personally.
Owner:李从宾
Production method of apple pectin
InactiveCN101357954ALow impurity contentReduce energy consumptionFood preparationLow dissipationApple pectin
The invention discloses a production method of apple pectin, which comprises the steps as follows, apple skin is crushed, pretreated and hydrolyzed; apple pectin is extracted, filtered and decolored; the filtrate is condensed and settled with ethanol; the solution is filtered and dried, thus getting the finished product. The filtrate is condensed through continuous circulation of feeding and discharging materials by adopting the membrane concentration technique, thus condensing the pectin solution. The production method of apple pectin has the advantages of low dissipation of energy, and low impurity content in the concentrate.
Owner:三门峡富元果胶工业有限公司
Composition for promoting bioabsorption of flavonoid, food/beverage for promoting bioabsorption of flavonoid using the composition, and method for production of the food/beverage
InactiveUS20100021614A1Promote bioabsorption of flavonoidsBioabsorption of flavonoids is effectively promotedAntibacterial agentsOrganic active ingredientsFood additiveDisease
Disclosed is a flavonoid bioabsorption-promoting composition or food / beverage which can improve the bioabsorption of quercetin or other flavonoids having antioxidant effect and therefore are expected to be effective for the prevention of various diseases. It is found that ingestion of apple pectin can improve the bioabsorption of quercetin and other flavonoids by about 2 times and shows higher physiological activity compared to the case where apple pectin is not ingested. Based on this finding, a flavonoid bioabsorption-promoting composition or food / beverage can be provided, which contains apple pectin as an active ingredient and therefore can improve the bioabsorbability of a flavonoid and show a flavonoid bioabsorption-promoting activity. By using apple pectin or a food additive containing apple pectin, it becomes possible to provide a food or beverage which contains quercetin or other flavonoids, which are popularly ingested and which are classified in to a category of a processed food including a soft drink, supplement, seasoning, confectionery, and a prepared meal.
Owner:GLICO DAIRY PRODS
Function food capable of moisturizing the intestine and expelling toxin using apple pectin as main component and preparation method thereof
ActiveCN101416723AImprove adaptabilityPromote proliferationDigestive systemAntinoxious agentsIntestinal structureApple pectin
The present invention relates to a functional food using apple pectin as main component to moisten the intestines and expel toxin and preparation method thereof, prepared by the combination of the main component of apple pectin and other functional factors, The invention is characterized by being composed of the following components: apple pectin of 25-50%, glutamine of 26-67%, xylo-oligosaccharide of 7-14% and hydroxypropyl methylcellulose of 1-10% by weight; and is prepared by combination, granulating, drying, sizing, and packaging and the like as a granule functional food with good effect to moisten the intestines and expel toxin, The functional food provided by the invention has the advantages of simple preparation method and convenient for eating.
Owner:YANTAI ANDRE PECTIN
Preparation method for hydrocolloid dressing for promoting wound repairing
ActiveCN106310361AReduce the number of replacementsPromote healingAbsorbent padsBandagesCross-linkFiber
The invention discloses a preparation method for hydrocolloid dressing for promoting wound repairing, belonging to the technical field of medical dressing preparation. The method comprises the following steps: adding AFGF freeze-dried powder into a mixed solution of gelatin and carboxymethyl chitosan, thereby acquiring an AFGF-loaded transparent fluid; mixing with dissolving fluid of the matters including sodium carboxymethylcellulose, apple pectin, and the like; ultrasonically oscillating and then adding a cross-linking agent; performing cross-linking reaction under a certain temperature, acquiring reaction fluid and then mixing with resin viscous fluid, thereby acquiring a spinning solution; spinning by adopting a wet method, thereby acquiring an AFGF-loaded fiber; mixing with a pure cotton fiber and spinning to form cloth. According to the preparation method, the apple pectin is added, so that the water absorption lasting time of the dressing is increased and the gelling is quickened; styrene-isoprene segmented copolymer is added, so that the dressing viscidity and the peeling strength are effectively improved; hydrocolloid is prepared into weaved cloth and no film substrate is required, so that the problem of weak binding force between hydrocolloid and polymer film is solved and the wound repairing can be effectively promoted; the preparation method has wide application prospect.
Owner:青岛华元精细生物制品有限公司
Apple pectin dietary fiber beverage and preparation method thereof
The invention provides an apple pectin dietary fiber beverage and a preparation method thereof. The beverage is particularly prepared from, by weight, 1-3 parts of apple pectin, 5-10 parts of blueberry juice, 2-6 parts of fructo-oligosaccharide, 0.1-0.3 part of honey, 0.02-0.05 part of citrus extract, 0.01-0.02 part of globe artichoke extract, 80-92 parts of water. Since the apple pectin and the blueberry juice serve as main materials of the apple pectin dietary fiber beverage, the problem of taste singleness of the apple pectin is solved, and the apple pectin and the blueberry juice are complementary in taste and jointly reduce blood fat. In addition, by addition of the fructo-oligosaccharide, intestinal peristalsis conditions can be improved, and lipid excretion is promoted. By the citrus extract and the globe artichoke extract, endogenous lipid synthesis is inhibited, blood fat reduction can be promoted in multiple approaches, and body detoxifying performance is improved.
Owner:TIANDI YIHAO BEVERAGE JIANGMEN CITY
Modified apple pectin with excellent colon fermentation property and preparation method thereof
ActiveCN110801028AFast colonic fermentationSimple structureFood ingredient functionsBiotechnologyAmylase
The invention discloses a modified apple pectin which has a purity of higher than 90%, a methyl esterification degree of lower than 6%, an acetylation degree of less than 2%, a molecular linearity ofgreater than 12, and an average molecular weight of 8.0-15 kDa, and a degradation rate of higher than 90% after 12 h in the intestinal tract. The invention further discloses a preparation method of the pectin, which comprises the following steps: uniformly mixing water and apple powder; sequentially carrying out enzymolysis by using alpha-amylase and the like to obtain an apple powder enzymatic hydrolysate, carrying out concentration and suction filtration, and performing hot leaching on the filter residue with acid water to obtain a crude pectin extract; firstly adding pectin methylesterase and pectin acetylesterase to the crude pectin extract for enzymolysis, and then adding rhamnogalacturonase and the like thereto for enzymolysis to obtain a pectinase enzymatic hydrolysate; subjecting the pectinase enzymatic hydrolysate to high-pressure dynamic micro-jet treatment before concentration, adding ethanol to precipitate, re-dissolving the precipitate for ultrafiltration and dialyzing, and carrying out concentration and drying to obtain the modified apple pectin. According to the invention, the modified apple pectin has an increased intestinal fermentation speed and a higher degradation rate than commodity apple pectin.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
Lutein chewable tablet
InactiveCN105168320AReduce fatigueProtect eyesightSenses disorderHydroxy compound active ingredientsVitamin CLutein
The invention discloses a lutein chewable tablet. The lutein chewable tablet comprises the following raw materials in parts by weight: 1 to 3 parts of cassia seed extract, 1 to 3 parts of lutein powder, 70 to 90 parts of maltitol, 2 to 4 parts of vitamin C, 5 to 10 parts of malt dextrin, 3 to 7 parts of apple pectin and 0.5 to 1.5 parts of magnesium stearate. The lutein chewable tablet disclosed by the invention is purely natural, nutritious and healthcare, can obviously enhance eyesight and can eliminate eye fatigue.
Owner:上海婉静纺织科技有限公司
Fruit-flavor coarse cereal hand-torn bread and preparation method thereof
The present invention provides fruit-flavor coarse cereal hand-torn bread and a preparation method thereof, and relates to the technical field of foods. The fruit-flavor coarse cereal hand-torn breadis prepared from the following raw materials: coarse cereal powder, high-gluten flour, bran powder, blueberries, mulberry fruits, apples, potato powder, fermented sweet potato residues, yeast, purified water, galactose, apple pectin and salt. The fruit-flavor coarse cereal hand-torn bread is rich in nutrients, golden in color, uniform in color, free from parching, free from collapse and fine and soft in mouth feel, and has a fruit flavor. The method improves the mouth feel of the bread, enriches bread varieties, and improves nutritional value of the bread. The bread has a unique taste, and issuitable to eat as a nutritive breakfast.
Owner:ANHUI PANPAN FOOD CO LTD
Preparation method of low-sugar strawberry jam
InactiveCN107751905ADoes not affect the tasteExtended shelf lifeClimate change adaptationFood preservationVitamin CApple pectin
The invention discloses a preparation method of low-sugar strawberry jam. The preparation method comprises the following steps: firstly, removing carpopodium and pedicel of strawberries and cleaning;protecting color and then crushing; blending the crushed strawberries with white granulated sugar, citric acid, apple pectin, vitamin C and lactein and homogenizing; decocting the homogenized strawberries at constant temperature for a certain time, and degassing to obtain raw materials of the strawberry jam for preparing the low-sugar strawberry jam. According to the preparation method of the low-sugar strawberry jam, provided by the invention, the apple pectin is added in the process of blending the strawberry jam, so that the stability of anthocyanin in the strawberry jam in the decoction and sterilization process can be improved; the citric acid is used for adjusting a pH value of strawberry juice; and the lactein is added for improving the super-high-pressure sterilization efficiency.The strawberry jam prepared by the method and a formula, disclosed by the invention, has the advantages of less loss of nutrients, outstanding strawberry fruit flavor, bright red color, mellow mouth feel, appropriate sourness and sweetness, no addition of preservatives and long storage time.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
High-bonding-strength barrier packaging plastic film for food and preparing method thereof
InactiveCN108192125AImprove barrier propertiesExtended service lifeFlexible coversWrappersApple pectinPolyamide
The invention belongs to the technical field of food packaging materials, and provides high-bonding-strength barrier packaging plastic film for food and a preparing method thereof. The preparing method comprises the steps of firstly, preparing crosslinking modified starch, then mixing the modified starch with cationization sodium carboxymethylcellulose, sodium alginate, emulgator and water to be prepared into film-forming liquid, flow-casting the film-forming liquid into film, then coating the surface of the cast film with polyamide which contains apple pectin and can be dispersed by water, and preparing the high-bonding-strength barrier packaging plastic film for food through quick hot-press drying compounding. Compared with a traditional method, the bonding strength of compound layers ofthe plastic film is high, the mechanical performance is good, the barrier effect of water and gas is good, and the service life is long; meanwhile, the preparing technology is simple, the cost is low, the product safety is high, and the plastic film can be widely applied to food packaging.
Owner:CHENDU NEW KELI CHEM SCI CO LTD
Blueberry chewable tablet
InactiveCN105168576AReduce fatigueProtect eyesightSenses disorderEther/acetal active ingredientsBlueberry extractApple pectin
The invention discloses a blueberry chewable tablet, which is prepared from the following raw materials in parts by weight: 1 to 3 parts of powdered blueberry extract, 1 to 3 parts of black fruit Chinese wolfberry extract, 70 to 90 parts of white granulated sugar, 2 to 4 parts of citric acid, 5 to 10 parts of maltodextrin, 3 to 7 parts of apple pectin and 0.5 to 1.5 parts of magnesium stearate. The blueberry chewable tablet disclosed by the invention is pure natural and nutritive, and has the advantages of healthcare, being capable of obviously improving eyesight and eliminating eye fatigue.
Owner:上海婉静纺织科技有限公司
Apple pectin heteropolysaccharide for improving diversity of intestinal florae and preparation method of apple pectin heteropolysaccharide
The invention discloses a preparation method of an apple pectin heteropolysaccharide for improving diversity of intestinal florae. The preparation method comprises the following steps: I, dissolving apple powder into water, performing enzymolysis, performing vacuum concentration, and performing purification so as to obtain a pectin extract; II, adding pectin methylesterase and pectin acetylase into the pectin extract, performing primary oriented digestion, adding polygalacturonase and pectate lyase, performing secondary oriented digestion, further adding polyrhamnogalacturonases, xylogalact uronase, galactan esterases and arabanase, and performing third oriented digestion so as to obtain a modified pectin extract; and III, performing purification treatment on the modified pectin extract, so as to obtain the apple pectin heteropolysaccharide. Through three times of oriented digestion, the apple pectin heteropolysaccharide which is high in neutral polysaccharide ratio, low in methyl esterification degree and low in acetylation degree can be obtained, the apple pectin heteropolysaccharide is capable effectively improving diversity of intestinal florae, and the microorganism fermentation degradation rate in intestines within 24 hours is greater than 80%.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
Modified apple pectin with excellent colonic fermentation properties and preparation method thereof
ActiveCN110801028BFast colonic fermentationSimple structureFermentationFood ingredient functionsBiotechnologyAmylase
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
Adsorption type polyethylene plastic composite material
InactiveCN109096591AIncreased process safetyImprove mechanical propertiesFiberLinear low-density polyethylene
The invention discloses an adsorption type polyethylene plastic composite material which is prepared from, by weight parts, 40-49 parts of linear low density polyethylene, 10-15 parts of crosslinked modified starch, 3-8 parts of polyethylene glycol, 3-6 parts of nano calcium carbonate, 3-7 parts of acetylene carbon black, 2-5 parts of ceramic fiber, 1-3 parts of activated carbon, 2-4 parts of silver alginate nanofiber, 4-6 parts of apple pectin, 5-8 parts of nano-bentonite, 2-3 parts of modified phosphogypsum whisker, 2-5 parts of nano-titanium dioxide, 2-3 parts of toughening agent, 1-3 partsof surfactant and 2-5 parts of chitosan. The adsorption type polyethylene plastic composite material is low in cost and further has excellent antibacterial property and electrical conductivity, hightensile strength and good mechanical strength and adsorption performance.
Owner:安徽鑫宇包装有限公司
Feed additive capable of reducing odor emission for pigs
InactiveCN107788241AReduce generationGood for healthFood processingAnimal feeding stuffBiotechnologyApple pectin
The present invention provides a feed additive capable of reducing odor emission for pigs. The additive comprises the following raw materials in parts by weight: 6-10 parts of refined lobster shell powder, 8-12 parts of aspen flowers, 7-11 parts of grape residues, 9-13 parts of honeysuckles, 5-9 parts of folium artemisiae argyi, 8-14 parts of apple pectin oligosaccharides, 4-8 parts of bromelain,and the balance of a carrier, wherein the carrier consists of wheat flour and zeolite powder. The additive can effectively prevent generation of odor substances in digesting and decomposing processesof nutrients in pig intestines, at the same time effectively regulates intestinal flora balance and intestinal development of the pigs, promotes full digestion and absorption of the nutrients, reducesemission of undigested nutrients and reduces odor generation in pens.
Owner:TWINS GRP
Feed composition capable of improving survival rate of special wild boars
InactiveCN107873986AImprove palatabilityImprove conversion rateFood processingAnimal feeding stuffDiseaseIsomaltooligosaccharide
The invention discloses a feed composition capable of improving the survival rate of special wild boars and belongs to the technical field of feed. The feed composition is prepared from the followingraw materials: oligoisomaltose, apple pectin oligosaccharide, a ginkgo leaf extracting solution, corn straw, rape straw, mulberry pomace, sugar beet pulp, dephenolized cottonseed protein, fructus phyllanthi, germinated rice, folium et cacumen murrayae, tuckahoe, medicated leaven, bamboo shavings and licorice root. According to the feed composition capable of improving the survival rate of the special wild boars, briquetting, conditioning and aging, spraying and fermentation are combined for treatment, the conversion rate of the feed can be effectively improved, the palatability of the feed isincrease and the feed composition has certain prevention and treatment effects on certain diseases in wild boars. The feed disclosed by the invention has the beneficial effects: the daily gain of thewild boars is 559-610g / pig, the daily feed consumption is 1.25-1.28kg / pig, the lean meat percentage reaches 79%-87%, the immunity is enhanced, the feed / weight gain is reduced by 8.0%-17.7% compared tothat of the control group and the economic benefit is obvious.
Owner:QINGYANG DUNBO TECH DEV CO LTD
Preparation method of fresh jujube and apple juice
The invention discloses a preparation method of fresh jujube and apple juice, which comprises the following steps of: 1, cleaning fresh jujubes and apples, soaking in water with the temperature of 40-60 DEG C for 30-60min, then denucleating and stripping and slicing; 2, placing 10-20 parts by weight of fresh jujubes, 30-60 parts by weight of apples and 5-10 parts by weight of water into a refiner for crushing to obtain a mixture; and 3, preserving the temperature of the mixture under the condition of a water bath of 40-50 DEG C for 15-20min, homogenizing, centrifuging, degassing, sterilizing and cooling to room temperature to obtain the fresh jujube and apple juice. The mixture of the fresh jujubes and the fresh apples is subjected to temperature preservation for 15-20min under the condition of the water bath of 40-50 DEG C, thus endogenous pectinase in the applies and the jujubes can be activated, initial turbidity and suspension stability of the juice are remarkably improved, and the endogenous pectin methylesterase in the apples and the fresh jujubes can act on apple pectin to ensure that negative charges are carried in the apple pectin, thus the repulsive force among particles is increased and the stability is increased.
Owner:ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
Preparation method of baits for fishes
The invention discloses a preparation method of baits for fishes and belongs to the field of feed. Through acid-base modification of apple pectin, apple pectin can generate shorter carbohydrate chainswith fewer branches in order to reduce the molecular mass and esterification degree of apple pectin, improve the water solubility and increase the content of galacturonic acid, so that the biologicalactivity and functions of apple pectin are better shown; bonding among nutrient substances of the baits can be enhanced, the decomposition rate is reduced by sprinkling the baits into water, the situation that feed for luring fishes are dispersed after dissolution in water and not eaten by fishes is avoided, the effective utilization rate of the baits is increased, and fishes are better harvested. By means of the preparation method, the problems that current baits for fishes are poor in palatability and have no special fragrance and therefore the effect of luring fishes is poor are solved.
Owner:上海成大饲料有限公司
A kind of preparation method of strawberry juice
ActiveCN107568520BImprove enzymatic hydrolysis efficiencyImprove stabilityFood scienceBiotechnologyPectinase
The invention discloses a preparation method of strawberry juice. The method includes the following steps: firstly removing the stalks and pedicels of strawberries and performing cleaning; performingcolor protection; adding drinking water and performing breaking; after performing ultrasonic wave treatment, adding pectinase and cellulase and performing enzymolysis; performing squeezing, filtration, degassing and homogenization on the strawberry pulp after the enzymolysis so as to obtain strawberry juice; adding granulated sugar, citric acid, apple pectin, vitamin C and lactein into the strawberry juice; performing homogenization on the mixed strawberry juice, performing sterilization with ultra-high pressure homogenization and then performing aseptic filling so as to obtain finished strawberry juice products. The strawberry juice prepared through the process and formula provided by the invention has high strawberry juice yield, has little nutrient loss, has an outstnding fruit aroma ofthe strawberries, has a bright red color and a mellow and thick taste of proper sourness and sweetness, does not have the phenomenon of suspension or delamination, contains no preservative and has along storage period.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
Flos Abelmoschus manihot tea and preparation method thereof
The invention discloses a Flos Abelmoschus manihot tea. The tea comprises, by weight, 80 to 120 parts of Flos Abelmoschus manihot, 15 to 25 parts of an anti-oxidation modified auxiliary agent, 15 to 25 parts of apple pectin, 4 to 8 parts of tea polyphenols, 1 to 3 parts of calcium sulfate and 4 to 6 parts of microcrystalline cellulose. The invention also provides a preparation method of the Flos Abelmoschus manihot tea. The Flos Abelmoschus manihot tea prepared by the method has good health-care effects, has the efficacy of inducing diuresis, treating stranguria, promoting blood circulation, stopping bleeding, reducing swelling and expelling toxins, and has long shelf life and an excellent anti-oxidation effect.
Owner:合肥市绿之林农业开发有限公司
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