3 results about "Apple pulp" patented technology

This invention provides an integrated device for washing and pulping wax apple pulp, relating to the field of pulp washing and pulping technology. It includes a base, a crushing tube, a zoned washing mechanism, a cutting mechanism, and a feeding mechanism. The zoned washing mechanism achieves sequential cleaning within the crushing tube by setting multiple zoned tubes inside the crushing tube and opening or closing the washing channels of different areas according to changes in the incoming water pressure. The cutting mechanism uses centrifugal force to dynamically extend the cutting blades as the rotation speed changes, simultaneously performing cutting operations during the pulp conveying and extrusion process. The feeding mechanism uses crushing rollers to initially crush the pulp to reduce its volume for subsequent processing. This device integrates grading pretreatment, dynamic extrusion cutting, and zoned self-cleaning functions, effectively solving the shortcomings of single pulping equipment, such as difficult cleaning and limited functionality.

This invention discloses a novel beer formula incorporating apple puree and various natural fruit and vegetable powders. Per liter of finished beer, the ingredients consist of the following components: refined brewing water, 80-120g barley malt, 30-50g wheat malt, 5-15g roasted malt, 0.8-1.5g hops, concentrated apple puree, 0.16-2.0g natural dehydrated fruit and vegetable powder, 5-15g sweetener, and 0.2-0.5g brewer's yeast; the concentrated apple puree has a reduced juice volume fraction of 30%. This invention does not add artificial flavorings, synthetic colorings, or finished fruit pulps throughout the entire process, using natural apple puree and dehydrated fruit and vegetable powders to provide flavor, aligning with modern health-conscious consumption concepts. The smooth texture of the apple puree and the natural flavor of the fruit and vegetable powders are deeply integrated, eliminating the artificial fruity aroma of artificially flavored beer, resulting in a rich flavor profile and a harmonious and mellow body.

The application discloses a dCAPS molecular marker for identifying the fructose content of apples and application thereof. The dCAPS molecular marker related to the fructose content of apple pulp comprises a SNP site at the 15,484,856th position of the full-length sequence of the 15th chromosome of an apple genome, and the variation site of the SNP is C / A; the nucleotide sequence of the dCAPS molecular marker is shown as SEQ ID NO:1. The primer pair of the dCAPS molecular marker comprises a specific forward primer shown as SEQ ID NO:2 and a specific reverse primer shown as SEQ ID NO:3. The dCAPS molecular marker developed by the application can be used for identifying the fructose content of apple fruits at the seedling stage. The marker method can not only save the field breeding cost, but also shorten the breeding period and accelerate the apple breeding process.