6 results about "Apple pulp" patented technology

The application provides a kind of apple young fruit fermented fruit cake and a preparation method thereof, and the specific steps are: raw material treatment, softening, sterilization, inoculation, fermentation, sol, boiling concentration, pouring mold and drying, the apple pulp is inoculated with yeast and lactobacillus plantarum to ferment, and the prepared apple young fruit fermented fruit cake can better inhibit browning, and has high nutrition and price, rich aroma, good taste and quality, so the apple young fruit fermented fruit cake prepared by the application has important significance for extending apple processing industry chain, improving economic benefit and reducing environmental pollution.

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 invention relates to the technical field of food processing, in particular to high-dietary-fiber apple fruit powder and a preparation method thereof. The preparation method comprises the following steps: S1, preparing apple pulp; s2, inoculating active saccharomycetes into the apple pulp to carry out anaerobic or facultative anaerobic fermentation at a first stage; s3, the fermented apple pulp is subjected to dealcoholization treatment, and then acetic acid bacteria / lactic acid bacteria are inoculated for second-stage fermentation; s4, taking the fermented apple pulp as a culture medium, inoculating schizophyllum commune, and performing third-stage liquid fermentation; and S5, ending fermentation and post-treatment. According to the preparation method, the apple pulp is subjected to biological conversion through the saccharomycetes, the lactic acid bacteria / acetic acid bacteria and the schizophyllum commune in sequence, multiple targets of deep desugaring, flavor enhancement, dietary fiber modification, nutrition enrichment and the like are achieved through synergism, and the problems that an existing product is high in sugar content, single in flavor and poor in dietary fiber functional characteristic, a drying aid needs to be added and the like are solved.

The invention relates to the technical field of fruit juice processing, in particular to a preparation method of apple distilled fruit juice, which comprises the following steps: step 1, screening and grading raw materials: selecting high-quality apples with the maturity of 75-85%, the sugar degree of more than or equal to 12 degrees Berix and the diameter of 7-9 cm, removing defective apples, and pre-storing in a ventilation environment at 25 DEG C for 24 hours; step 2, three-stage cleaning and impurity removal: sequentially spraying food-grade purified water for 30 seconds under the pressure of 0.2 MPa, cleaning for 2 minutes (the diameter of the bubbles is 0.5-1 mm) by using purified water bubbles at the temperature of 20-25 DEG C, flushing for 1 minute (the flushing flow speed is 5 L / minute) by using normal-temperature purified water, and drying surface moisture by using hot air at the temperature of 35 DEG C and the speed of 3 m / s; no color fixative, sweetening agent, preservative or enzyme preparation is added in the whole process, the juice is prepared only by distilling apple pulp, the requirement for zero addition in GB2760 national food safety standard food additive use standard is met, and the apple juice is suitable for being eaten by children, the old and sensitive people.

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.