127 results about "Apple pulp" patented technology

The invention discloses a pet dog food composition which comprises the raw materials based on parts by weight: 20-30 parts of corn, 10-20 parts of rice, 10-20 parts of soybean meal, 5-20 parts of chicken powder, 0.3-1 part of salt, 1-2 parts of chicken liver powder, 0.3-1 part of core material, 10-15 parts of milk powder, 1-10 parts of apple pulp and 5-15 parts of chicken grease; wherein the core material is formed by the raw materials based on parts by weight: 1 part of vitamin A, 0.1 part of vitamin D3, 2 parts of vitamin E, 2 parts of vitamin C fat, 0.1part of vitamin B1, 0.2 part of vitamin B2, 0.7 part of nicotinamide, 0.1 part of folic acid, 50 parts of choline, 10 parts of ferrum, 1 part of copper, 10 parts of zinc, 0.3 part of 1% iodine, 0.2 part of tea polyphenol, 100 parts of methionine, 215 parts of yeast powder, 500 parts of deep sea fish oil and 207.3 parts of carrier. The pet dog food has comprehensive and balanced nutrition as well as scientific and reasonable collocation, effectively improves the immunity of pet dogs, promotes growth and development of the dogs and protects the digestive tract to be healthy.

The compositions and methods of this invention relate to skin care compositions containing: (a) hydrophobic and hydrophilic, linear cellulose particles having an average length of from about 1 to about 1000 μm, a particle aspect ratio from about 1000 to about 2 and a thickness of from about 1 to about 500 μm; (b) amphiphilic linear cellulose particles derived from sources selected from the following group: citrus pulp, sugar beet pulp, banana pulp, mango pulp, apple pulp, passion fruit pulp and tomato pulp and the like, said particles having an average size of from about 1 to about 1000 μm, a particle aspect ratio from about 1000 to about 2 and a thickness of from about 1 to about 500 μm; wherein the ratio of ingredient (b) to ingredient (a) is from about 1:10 to about 10:1; and a cosmetically acceptable carrier.

The present invention relates to a production method of apple wine. Said production method includes the following steps: selecting brittle apple, cleaning and draining; mixing oxygen-removed pure water and Na2SO3 to obtain Na2SO3 solution; placing the Na2SO3 solution and apple into a pulping machine so as to make the apple into apple pulp whose grain size is 2-4 mm; adding pectinase into the apple pulp, pressing to obtain apple juice; adding brewing active dried yeast into said apple juice, to make fermentation, then adding kieselguhr diatomite into the fermented apple juice to make clearing, filling and sterilizing so as to obtain the invented finished product apple wine or soaking pomegranate seed or pomegranate rind in the apple wine for 7 days, then filling and sterilizing so as to obtain pomegranate apple wine with fresh red or light green color.

The invention discloses a method for preparing raw apple pulp, which comprises the following steps of: taking fresh and mature apples with sugar degree greater than or equal to 12-DEG Brix as a raw material, conveying the apples to a crushing machine, and crushing the apples into 1-3 cm particle size; beating the crushed apples in a beating machine, and adding VC (Vitamin C) accounting for 0.01-0.5% of the apples by weight for color protection during beating; heating the pulp to 80-100 DEG C, and maintaining the temperature for 5-10 min; then, beating the hot pulp in a double-way beating machine, temporarily storing the pulp for 10-30 min, and homogenizing the pulp under the pressure of 5-10 MPa; and degassing the pump by using a degassing machine after homogenizing, filtering the pulp, and performing pasteurization to obtain the raw apple pulp. The obtained raw apple pulp does not have obvious caking or layering and has white or slight yellow color, the apple pulp has unique taste and aroma of mature apples and palatable sweet and scour taste and does not have bad smell caused by fermentation or other causes, and no additive such as essence, pigments, preservatives and the like is added.

The invention discloses an apple vinegar fermentation production method. The apple vinegar fermentation production method comprises the steps that apple pulp is crushed and pulped into pulp with the granularity of 0.5-3 mm, then the pulp is subjected to alcohol fermentation, and yeast is kept after completion of alcohol fermentation to perform direct liquid acetic fermentation so as to obtain apple vinegar. The production efficiency and the raw material utilization ratio are high, the product flavor substance loss is reduced, and the obtained apple vinegar is strong in fruity flavor and rich in nutrition.

The invention discloses a method for preparing apple dietary fiber tablets from cold-broken apple pulp scraps. The fruit scraps obtained in the production process of apple juice are naturally divided into pulp scraps and peel / seed scraps by a cold breaking method; the pulp scraps are dried and crushed to obtain the apple dietary fiber powder; and 100 mass parts of the apple dietary fiber powder, 0.6 to 1.2 mass parts of pectin, 3 to 5 mass parts of sweetening agent, 0.5 to 0.7 mass part of citric acid and 0.08 to 0.1 mass part of apple essence are mixed, and then the mixture is subjected to tabletting to prepare the apple dietary fiber tablets. The method has the advantages of comprehensive utilization of the active ingredients in the fruit scraps, reduction in environmental pollution, low processing cost and high added value of the product. The apple dietary fiber tablets prepared by the method are beige, have light apple flavor and abundant dietary fibers and mineral materials as well as a certain amount of apple polyphenols; if 3 to 5 apple dietary fiber tablets are taken each day on the basis of the daily diet, the requirement of a human body on the dietary fibers can be met, and thus the apple dietary fiber tablets are an ideal product for supplementing the dietary fibers; and the apple dietary fiber tablets can be directly chewed or taken with warm water.

The invention discloses nutritional bread with fruit, which is characterized by being prepared from strong flour, apple juice, apple pulp, pear juice, peach juice, Chinese date juice, fresh milk, eggs, vegetable oil, white sugar, yeast, modifier, salt and the like. The nutritional bread with fruit combines the apple juice, the apple pulp, the pear juice, the peach juice, the Chinese date juice andthe like and contains fruit cellulose, vitamin, mineral matters and various trace elements, thereby being good for the health of the young, the old and the weak after long term use and providing a new approach for creating economic benefits for fruit farmers.

The invention discloses a method for producing a fermented livestock feed by using fermentation of apple pulp, comprising the following steps: (1) thoroughly mixing an EM stock solution, apple pulp, wheat bran and brown sugar into a mixture by mass ratio of 1-3:20-80:20-70:1-3, adding water by mass of 30%-60% of the mixture and mixing thoroughly, then placing for 1.5-2 hours; and (2) putting the products prepared in the step (1) into a fermentor or a high-temperature resistant plastic bag, sealing and compacting properly, then after cultivating for 72-96 hours at 25-36 DEG C, drying to obtain the fermented livestock feed by using fermentation of the apple pulp. The invention has simple production process, and can be produced industrially or by adopting simple equipment with low cost. Livestock likes to eat a feed in which the produced fermented livestock feed is added, thereby increasing the weight of the livestock rapidly and improving the poultry egg laying rate.

A process for preparing paper pulp from banana tree and making paper includes such steps as cutting banana three and crushing, beating, concentrating, diluting by adding water, adding hydrogen peroxide and ammonia water, digestion under normal pressure, heating to 95-98 deg.C, bleaching, degumming by adding acetic acid, diluting by adding water, grinding into pulp, and making paper.

The invention discloses a malic acid transporter gene for controlling organic acid content in apple pulp and application of the transporter gene, and relates to the field of apple molecule genetic breeding. The sequence of the gene is as shown in SEQ ID NO.1 and the sequence of encoded protein is as shown in SEQ ID NO.2. The application is as follows: (1) designing a molecular marker according to the sequence for marker screening in breeding; and (2) detecting and screening related acidity screening phenotypes according to the expression quantity of the gene or the sequence subtype of a transcript, or improving or reducing the expression quantity of the gene by virtue of a transgenic method so as to acquire expected pulp acidity characters. The organic acid transporter gene disclosed by the invention can be used for determining pulp acidity; on the basis of the assembling result of RNA-Seq and the annotation result of a whole genome frame diagram, the obtained gene is more accurate; and the gene can be screened at the early stage of apple breeding, so that breeding time can be saved, and meanwhile screening efficiency can be improved.

The invention discloses a chewable tablet helpful for improving of memory. The chewable tablet is prepared from, by weight, 100-125 parts of pineapple pulp, 30-42 parts of apple pulp, 12-16 parts of peanut kernels, 8-12 parts of walnut kernels, 28-32 parts of milk tree juice, 100-110 parts of germinated brown rice milk, 15-20 parts of millet, 5-8 parts of herbs of Russian boschniakia, 6-8 parts of grassleaf sweelflag rhizomes, 12-14 parts of poria, 16-18 parts of shepherd's purse, 4-8 parts of Chinese wolfberry fruits, 2-5 parts of germanite, 12-14 parts of spirulina, 5-9 parts of kelp, 6-10 parts of mushrooms, 12-14 parts of black fungus, 0.15-0.25 part of isomalto-oligosacharide, 0.05-0.1 part of fructo-oligosaccharide, 0.2-0.3 part of peach gum powder, 1.5-1.8 parts of gulcomannan and 0.05-0.08 part of xanthan gum. The chewable tablet has an effect on improving of memory.

The invention relates to a distilled liquor of pomace and a brewing method thereof, and belongs to the technical field of brewing science and engineering. The oral liquid, namely the distilled liquor is characterized by being the distilled liquor of pomace. The distilled liquor of the pomace has the characteristics that the distilled liquor is even in aroma component distribution, mellow and natural in taste, and strong in stereovision, and has unique aroma of an apple. The processing method of the distilled liquor of the pomace comprises the following steps: removing impurities and pulping fresh pomace, and then cooking; adding fresh apple pulp to blend, and then adding enzyme to ferment; carrying out Methode Charantaise pot distillation on a fermentation liquor; and bulking the distilled liquor in an oak barrel after ageing. The distilled liquor of the pomace disclosed by the invention is a pure natural distilled liquor of the pomace, is even in aroma component distribution, mellow and natural in taste, and strong in stereovision, and has unique aroma of the apple.

The invention discloses a method and dedicated kit for dissociating an apple pulp protoplast and provides a kit for dissociating a pulp protoplast. The kit comprises an enzyme solution, wherein the enzyme solution is composed of a solute A and a solvent, the solute A is composed of cellulase, macerozyme, mannitol, 2-N-morpholinoethanesulfonic acid, ascorbic acid, CaCl2 and BSA (Bovine Serum Albumin), and the proportion of the cellulose to the macerozyme to the mannitol to the 2-N-morpholinoethanesulfonic acid to the ascorbic acid to the CaCl2 to the BSA is (0.3-0.7)g:(0.3-0.7)g:(200-600)mmol:10mmol:5.7mmol:5mmol:0.1g. Proved by experiments, the method disclosed by the invention can be used for dissociating more higher-quality protoplasts.

The invention relates to the technical field of wine making, in particular to cider and a brewing technique thereof. According to the brewing technique, apples are subjected to raw material processing, smashing and pulping, enzymolysis clarification, yeast fermentation and clarifying-agent clarification in sequence. According to enzymolysis clarification, colloidal substances in apple pulp are rapidly decomposed by enzyme technology, juice yield is increased, and fermentation effect is improved. According to yeast fermentation, 0.5-0.8 g / kg of yeast is added into apple juice for fermentation, and fermentation temperature is controlled at 18-28 DEG C; when bubbles are not generated on the surface of fermentation liquid, fermentation is stopped to obtain raw cider; rapid fermentation is realized through control of yeast addition amount and fermentation temperature according to the yeast fermentation technique. According to clarifying-agent clarification, the raw cider obtained after fermentation is clarified quickly. The cider and the brewing technique thereof have the advantages that the technique is simple, fermentation time is short, and accordingly, brewing time is short; the obtained cider has high clarity, few impurities and good taste, and people do not have headaches after drinking the cider.

The invention discloses a preparation method of plant probiotic fermented apple pulp. The apple pulp is a drink produced by using apples as the main fermentation raw materials, adding maltooligosaccharide and adopting lactobacillus plantarum, lactobacillus casei and lactobacillus acidophilus as fermentation bacterial strains. The method is described in the following process flow: performing washing and freezing; performing soaking in a citric acid aqueous solution; performing steam treatment; performing soaking in a mixed solution comprising sodium chloride and sodium bicarbonate; performing mixing with sterile water and the maltooligosaccharide; activating bacterial strains and preparing fermentation bacterial liquid; performing mixed fermentation; performing acidity concoction; performing filtering; and performing filling. According to the invention, the apple pulp drink has the advantages of good mouthfeel, unique flavor, good color quality, large amounts of active bacterial strainsper unit volume, etc., also has the functional effects of improving intestinal environment and maintaining intestinal flora balance so as to play a role in relaxing the bowels, promoting defecation and preventing constipation and also can promote the absorption of nutritional substances and enhance the immunity of human bodies.

The invention provides a process for preparing a feed by adopting lactobacillus acidophilus pomace. The process comprises two steps of a strain expanding propagation process and a pomace fermentation step, wherein the strain expanding propagation process is as follows: carrying out activation, cultivation, liquid cultivation and inoculating expanding cultivation onto lactobacillus acidophilus freeze-dried powder in sequence to obtain the lactobacillus acidophilus strain. The pomace fermentation step is as follows: after removing impurities for the fresh pomace, uniformly mixing with the lactobacillus acidophilus strain obtained by expanding propagation, sealing and fermenting for 7-10 days under a temperature condition of 15DEG C-30 DEG C to obtain the wet pomace fermented feed. After fermenting apple pulp by adopting the lactobacillus acidophilus, substances such as various alcohols, aldehyde, acetone, acids, esters, and the like with fragrance are produced, so that palatability of the pomace fermented feed is strengthened, and therefore, the lactobacillus acidophilus pomace fermented feed has effect of improving animal feed intake; and moreover, nutrient characteristics of the apple pulp are effectively improved, so that good material basis is provided for dairy cow yield increase. As a beneficial bacterium, the lactobacillus acidophilus improves anti-stress ability of animals and resistance to diseases.

The invention provides probiotic fermented apple pulp and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: 1)pulping and crushing apples to obtain crushed pulp, and adding sodium erythorbate in the pulping and crushing process; 2) mixing the crushed pulp with a compound enzyme, and performing ultrasonic-assisted enzymolysis to obtain enzymatic apple pulp; and 3) inoculating Lactobacillus plantarum into the enzymatic apple pulp, and performing fermentation for 4-6 days to obtain the probiotic fermented apple pulp. According to the invention, the whole apples are used as raw materials. Through an ultrasonic cavitation effect in combination with an enzymolysis effect of pectinase and cellulase, nutrientsubstances such as apple polyphenols, minerals and vitamins are sufficiently dissolved out; after the enzymolysis, through the fermentation of the probiotic Lactobacillus plantarum, the apple polyphenols are further released and generated, and meanwhile, probiotic metabolites can also be generated, so that an apple pulp product is comprehensive and balanced in nutrition; and the technical processis simple, raw materials are rich and easy to obtain, and the method is suitable for implementation and popularization.

The invention discloses a method for simultaneously preparing apple brandy and apple pulp enzyme powder by the utilization of fresh apple pomace. According to the method, apple pomace undergoes solid fermentation; and after cold crushing and pulping, removal of peel and seed and horizontal screw separation, distillation and drying are carried out through a vacuum paddle dryer so as to prepare apple brandy and apple pulp enzyme powder simultaneously. The method is simple to operate. The obtained apple pulp enzyme powder is easy to digest, contains nutritional ingredients such as amino acids, vitamins, mineral matter, polyphenol, dietary fiber and the like, and can be widely applied in baking and various health-care products. The product of the invention has effects of reducing weight, inhibiting and reducing formation of lipid peroxide in the human aging process, delaying senescence and the like if eaten for a long time. After aging, the obtained apple brandy has good fragrance, can reach the class 1 and above of the national brandy standard, and has multiple unique health-care effects.

The invention relates to a lycium chinense fruit cake. The lycium chinense fruit cake is made of 25 kilograms to 35 kilograms of lycium chinense fruit pulp, 65 kilograms to 75 kilograms of apple pulp, 15 kilograms to 20 kilograms of white granulated sugar, 0.7 kilogram to 0.8 kilogram of carrageenan, 0.02 kilogram to 0.04 kilogram of potassium sorbate, 10 kilograms to 15 kilograms of high fructose corn syrup, 0.08 kilogram to 0.10 kilogram of citric acid and 0.05 kilogram to 0.06 kilogram of apple acid. Lycium chinense and apples serve as raw materials of the lycium chinense fruit cake, authentic ZhongNing lycium chinense is selected for use, the apples which are thick in peel and pulp, fewer in seed, less in juice, bright in color and luster, high in solid content and free of green fruit are selected as raw materials, the color and luster of the final finished products can be ensured, the content of soluble solid is high, the finished product rate can be increased, the concentration time can be shortened, and the product is unique, tender, glutinous and fine in taste, appropriate in sour and sweet degree, rich in nutrition, convenient to eat, long in shelf life, simple in production process and beneficial to popularization.

The invention discloses apple healthcare tea and a preparation method thereof, which belong to the field of beverage drinking. The preparation method is characterized by adopting a processing technological process including raw material selection, cleaning, heating for removing peels and seeds, pulping, enzyme treatment, apple puree preparation, mixing and blending, homogenizing, degasification, filling and sealing, sterilization, verification and finished product obtainment. According to the preparation method disclosed by the invention, the problem that apples are not tolerant to long-time storage is solved, apple pulp is crushed and grinded and then directly prepared into puree, and then prepared into apple tea, in this way, various nutrients in original fruits are not lost, and the original flavour is kept. The product is appropriate in sweet and sour taste, rich in nutrition and convenient to eat, has the healthcare effects of clearing heat, removing toxicity, helping produce saliva and slake thirst, and the like, and is convenient to store, simple to operate and easy to implement.

The invention belongs to the technical field of food processing, and discloses the use of apple pomace as an auxiliary material in preparing fruit and vegetable paper. The invention converts the original pectin rich in apple pomace into pectin, so that paper forming can be achieved without adding any other food additive that acts as a binder, in the preparation of the fruit and vegetable paper. The invention also discloses a method for preparing fruit and vegetable paper by using apple pomace, the preparation method comprises the following steps: preparing raw and auxiliary materials, apple pomace pulping, homogenizing, boiling, sieving, preparing apple pulp, blending concentrated juice or vegetable juice with apple pulp, forming and the like. The preparation process of the invention doesnot need to add any other binder or chemical additive, on one hand, the problem that other binders produce unpleasant gum taste due to drying is solved, and on the other hand, the prepared fruit and vegetable paper is safe and reliable because the product does not contain additional additives, and the label is clean and more acceptable to consumers.

The invention discloses a preparation method of fruit / vegetable compound sweetend roll. The method comprises the steps of preparing carrot pulp, preparing apple pulp, preparing fruit / vegetable pulp, preparing a konjac glucomannan mixed gel liquid, preparing mixed pulp, scraping slices and baking. The preparation method disclosed by the invention sufficiently combines the gel property of konjac glucomannan and the healthcare function of fruit / vegetable by use of the principle that the konjac glucomannan generates a synergistic effect with carrageenan and the like in an acid condition to form a thermal-reversible gel, overcomes the shortcomings of poor mechanical performance of the traditional compound fruit / vegetable sweetend roll and irregular product forming through physical blending of konjac glucomannan and carrageenan, improves the thermal characteristics and mechanical performance of products, and enhances the product toughness. The prepared fruit / vegetable sweetend roll has an outstanding healthcare function, attractive color, rich nutrition, sweet and good taste and relatively good mechanical performance and toughness, and is convenient to carry.

The invention discloses milk tablets for improving immunity. The milk tablets are prepared from, by weight, skim milk powder, fish maw powder, banana pulp, apple pulp, radishes, tomatoes, milk tree juice, germinated brown rice milk, millet, black rice, soybeans, Chenopodium album Linn, cordate houttuynia, achyranthes aspera, honeysuckle, dandelions, barbary wolfberry fruits, spiral seaweed, kelp, mushrooms, hericium erinaceus, straw mushrooms, needle mushrooms, black fungi, isomaltooligosaccharide, fructo-oligosaccharide, peach gum powder, gulcomannan, xanthan gum and germanite. By means of the milk tablets, the immunity of the body can be improved, and the resistance to diseases can be improved.

The present invention discloses a peony fruit vinegar beverage, which comprises 10-15% of original peony vinegar, 79-84% of pure water, 2.0-5.0% of white granulated sugar and 3.0-8.0% of concentrated clear apple juice. The preparation method is as follows: crushing screened and washed apples and squeezing the apples into pulp, adding pectinase into the pulp to performing an enzymolysis process, adding the white granulated sugar into the pulp to adjust the sugar degree to 12 degrees Baume, adding peony flower pulp the mass of which is 10-15% of that of the apple pulp, meanwhile inoculating alcoholic yeast to carry out fermentation, adding acetic acid bacteria to proceed fermentation, filtering the fermented fruit vinegar liquid, carrying out sterilization, aging the sterilized vinegar to obtain the original peony vinegar, blending the original peony vinegar, the pure water, the white granulated sugar and the concentrated clear apple juice in proportion, and carrying out filtering and pasteurizing to produce the peony fruit vinegar beverage. The present invention uses a modern liquid fermentation process, wherein fresh peony flower pulp is added during the fermentation of the fruit pulp, so that the functional ingredients in peony flowers are involved in the fermentation of fruit pulp and acetic acid. According to the present invention, the peony fruit vinegar beverage not only has the nutritional value of fruit vinegar, but also has the fragrant efficacy and functional activity of the peony flowers.

The invention relates to the field of functional drinks, and in particular discloses an appetite stimulating fructus crataegi ferment drink. The appetite stimulating fructus crataegi ferment drink is prepared by fermenting the following raw materials in parts by weight: 2500-3000 parts of fructus crataegi, 1500-2000 parts of red beans, 1500-2000 parts of Chinese chestnuts, 1000-1500 parts of mangoes, 1000-1500 parts of sugarcane, 1000-1500 parts of coix seeds, 300-600 parts of pepper, 300-600 parts of dried orange peel, 1000-1500 parts of flower of garden balsam, 1000-1500 parts of lily flowers, 500-800 parts of apple pulp, flavoring juice and fermentation liquid, wherein the flavoring juice is prepared by squeezing juice from watermelons and honey pomelos, and then adding flos sophorae honey to the juice; and the fermentation liquid is obtained by dissolving 1500 parts of maltose in 1000 parts of yellow wine which is 10-13% in alcoholic strength, and then conducting diluting for 10 times. The fructus crataegi ferment drink provided by the invention has effects of stimulating appetite, supplementing human energy and relieving fatigue; and meanwhile, the fructus crataegi ferment drink can boost body immunity.

The invention provides a lily bulb fermentation product and a preparation method thereof. The preparation method of the lily bulb fermentation product comprises the following steps of performing mixedmashing on lily bulbs so as to obtain mashing liquid, inoculating the mashing liquid with seed liquid, performing fermentation until the content of reducing sugar in obtained fermentation liquid is lower than 1%, performing solid-liquid separation on the fermentation liquid, and performing homogenizing and sterilizing on the taken clear liquid so as to obtain the lily bulb fermentation product, wherein the seed liquid is obtained through the steps of inoculating culture mediums with leuconostoc mesenteroides, lactobacillus casei, lactobacillus paracasei, lactobacillus plantarum and lactobacillus acidophilus respectively, performing extended culture, and mixing the corresponding obtained enlarged-culture liquid, and the culture mediums comprise a nitrogen source, a carbon source, inorganicsalts, an accelerant, an inhibitor, lily bulb pulp, apple pulp, tomato pulp and water. Through the adoption of the preparation method provided by the invention, functional compositions in the lily bulbs can be sufficiently reserved, so that the lily bulb fermentation product has favorable flavor.

The invention provides a making method of low-alcohol apple wine. The method is characterized by including the steps: taking Fuji apples as a wine-making raw material, cleaning the apples by water, drying the cleaned apples, removing apple kernels, dicing the apples, soaking diced apples into a compound reagent for 5-15 minutes, fishing out the diced apples, and performing juicing on the apples bya crushing machine to obtain apple pulp with mass concentration of 100%; performing enzymolysis on the apple pulp, performing pasteurization, adjusting contents of total sugar and total acid, and fermenting the apple pulp to obtain apple wine; performing fining treatment, refrigerating the apple wine for 2-5 days, filtering the apple wine, and filling cans with the apple wine to obtain low-alcohol apple wine finished products. The made apple wine is light golden, clear and transparent, a wine body is soft, fruity, fine and smooth, and the apple wine is moderately sweet and sour in taste, refreshing and pleasant, and serves as a fruit wine beverage which is suitable for men, women, old people and children, nutritive and healthy.

The invention relates to a fermentation device, and in particular relates to an apple processing device for fruit fermentation. The technical problem to be solved by the invention is to provide the apple processing device for fruit fermentation. The apple processing device for fruit fermentation includes a trapezoidal base, a left gantry, a real-time control screen, a central gantry, a fruit coreseparation mechanism, a fruit pulp breaking and tearing mechanism, and a fruit pulp squeezing mechanism; the top end middle of the trapezoidal base is connected to a fruit screening mechanism, and theupper part of the fruit screening mechanism is connected to the left gantry; and the right side of the top end of the trapezoidal base is connected to the fruit pulp breaking and tearing mechanism. The device realizes efficient separation of dysplastic fruit individuals to obtain apple mature individuals, and has the effects of accurately and quickly separating apple cores, quickly breaking applepulp into pieces to reduce the overall hardness of the apple pulp, and performing full squeezing to improve the squeezing extraction rate of fruit pulp to obtain higher-quality squeezed fruit pulp.

The invention discloses a preparation process of a Hanfu apple and hawthorn composite fruit cake composition, and relates to the technical field of composite fruit cake preparation. The process comprises the steps that peels and apple seeds of cleaned Hanfu apples are removed to obtain apple pulp, and hawthorn seeds of hawthorns are removed to obtain hawthorn pulp; the apple pulp and the hawthornpulp are put into a beater according to the mass ratio of 2:3 to be pulped into mixed pulp; a composite color retention agent is added into the beater during pulping; the mixed pulp is subjected to rinsing, cooking and grinding, and a mixed flavouring agent is added during grinding; then a mixed stabilizer is added, and after high-temperature baking, a blocky, flaky or hamburger-like compound fruit cake is obtained. When the Hanfu apples and the hawthorns are pulped through the beater, a composite toner is added, so that browning during pulping is avoided; the mixed flavouring agent is added for blending during grinding, so that it is achieved that while the nutrient ingredients of the composite fruit cake are ensured, the flavor is better.