48 results about "ARONIA MELANOCARPA FRUIT" patented technology

The invention discloses a production method of aronia melanocarpa extract. The method particularly comprises the steps that aronia melanocarpa fruits are broken, 6-20 times of extraction solvent is added, then circulating ultraphonic (wave) extraction, centrifugal filtration, macroporous resin adsorption, elution and concentration drying are sequentially performed, and the aronia melanocarpa extract is obtained. The production method of the aronia melanocarpa extract utilizes a circulating ultraphonic extraction-resin adsorption purification coupling technology and has the advantages of being simple in technology, high in extraction efficiency, production efficiency and product quality, capable of saving energy and achieving industrialized production and the like.

The invention discloses production technology for effectively improving bitterness and astringency of aronia melanocarpa fermented fruit wine. A mixed fermentation manner with lactic acid bacteria and yeast is adopted, and the aronia melanocarpa fruit wine is made by adopting aronia melanocarpa fruits, residues or powder and performing raw material washing, crushing, composition adjustment before fermentation, primary fermentation, peel and residue separation after primary fermentation, composition adjustment before secondary fermentation, secondary fermentation, peel and residue re-separation after secondary fermentation, pouring to a tank, ageing and filtering. The fermentation instead of artificial adjustment is adopted; food additives, such as a sweetener and a sour additive, for improving the taste of products are not added during whole production; and nutrients and plant chemicals in fruits are fully kept, and the bitterness and astringency of aronia melanocarpa fermented fruit wine are effectively improved and reduced. The overall utilization ratio of aronia melanocarpa is increased, the value of aronia melanocarpa is boosted, and the production cost is reduced.

The invention provides a preparation method of an aronia melanocarpa fruit anthocyanin extract. The preparation method comprises the following steps: carrying out degreasing treatment on an aronia melanocarpa fruit; then extracting with a mixed acid aqueous solution; carrying out resin purification, extracting an immersion liquid, and thus obtaining dry extract of the aronia melanocarpa fruit. The preparation method provided by the invention has the advantages that a pretreatment method such as appropriate degreasing is creatively used before an extraction step, and the aronia melanocarpa fruit anthocyanin extract (dry extract or powder) retaining anthocyanin to the utmost extent is obtained, wherein anthocyanin content is higher than 55%.

The invention discloses a preparation method of aronia melanocarpa beer. The method comprises the following steps of: extracting juice from aronia melanocarpa fruits; drying and crushing the rest peel and seeds of the aronia melanocarpa into aronia melanocarpa powder; saccharifying malt with pankreatin for 0.5-3h to obtain saccharified liquid; adding the aronia melanocarpa powder to the saccharified liquid to prepare beer juice; then, precipitating the beer juice; fermenting with yeast to obtain fermentation liquid; and finally, maturing the fermentation liquid to obtain beer fermentation liquid and adding the aronia melanocarpa juice in the process of processing the beer juice into the beer fermentation liquid. The beer made by using the method is rich in the nutrient contents of the aronia melanocarpa on the basis of keeping the original freshness and alcohol concentration of the beer so that the beer has the health effect of the aronia melanocarpa and the special aroma of the aronia melanocarpa, all the contents of the aronia melanocarpa fruits can be fully utilized, materials are saved, and no waste is generated.

The invention discloses a preparation method of non-astringent preserved aronia melanocarpa fruits through microwave sugar infusion, and relates to the field of foods. The invention aims to solve the problems that the preserved aronia melanocarpa is poor in taste, long in sugaring time and complex in astringency removal. The method comprises the following steps: raw material selection, cleaning, blanching, color protection, candying, microwave sugar infusion, normal-temperature sugaring, draining and drying. The preserved aronia melanocarpa is sweet, soft and delicious, and has good integrity and excellent taste; meanwhile, the product also retains the original taste of the aronia melanocarpa. The method is applied to the field of preserved fruits.

The present invention discloses a manufacturing method of a fruit jam using aronia melanocarpa as a raw material. The manufacturing method comprises the following steps: pretreating, astringency removing, crushing and slurry grinding, boiling and blending, heating and concentrating, canning, sterilizing, cooling, packaging and finished products of the fruit jam obtaining. The best astringency removing scheme is as follows: a concentration of baijiu is 40%, a mixing ratio of an astringency removing agent is 2:1, a temperature is 20 DEG C, and an astringency removing time is 25 min; then raw materials of an aronia melanocarpa fruit flesh raw slurry, white sugar, citric acids and a thickener at different proportions are used as the raw materials for fruit jam processing: 35% of the aronia melanocarpa fruit flesh raw slurry, 35% of the white sugar, 1.2% of the citric acids, and 0.4% of the thickener, and the fruit jam products receive the best evaluation under the recipe condition. By using the astringency removing treatment, soluble tannin content in the aronia melanocarpa is reduced, the astringent degree is allievated, and the manufacturing method solves the problem that the aronia melanocarpa is poor in edible property and improves the taste of the finished products of the fruit jam.

The invention discloses flavored aronia melanocarpa wine and a preparation method thereof, and belongs to the technical field of wine brewing. The flavored aronia melanocarpa wine is prepared from, by weight, 90-110 parts of fresh aronia melanocarpa fruits, 1-8 parts of Lengxiang roses and 0.2-0.8 part of pepsase; and the preparation method comprises the following steps of crushing raw materials, adding pepsase, fermenting twice, and ageing. The invention provides the flavored aronia melanocarpa wine, the aroma of the aronia melanocarpa wine is enriched, the nutritional value of the aronia melanocarpa wine is improved, the taste of the aronia melanocarpa wine is improved, and meanwhile, the series of the aronia melanocarpa wine is increased.

The invention discloses aronia melanocarpa fruit low-temperature concentrated juice. The aronia melanocarpa fruit low-temperature concentrated juice is prepared from the following components in parts by weight: 400 to 600 parts of aronia melanocarpa fruits, 0.1 to 0.2 part of pectinase, 0.1 to 0.2 part of cellulase, 0.1 to 0.7 part of tannase and 30 to 80 parts of mixed fruit juice. The invention further discloses the aronia melanocarpa fruit low-temperature concentrated juice and a preparation method of the aronia melanocarpa fruit low-temperature concentrated juice. The preparation method is simple, the sour and astringent taste of the aronia melanocarpa fruits can be effectively reduced, the taste can be enriched and improved, the content of anthocyanin, flavone, polyphenol, vitamins, mineral elements and other substances of the aronia melanocarpa fruit low-temperature concentrated juice is further maintained, and the nutritive value and the utilization value of the aronia melanocarpa fruit low-temperature concentrated juice are effectively improved.

The invention relates to the technical field of effervescent tablet manufacturing, and discloses an anthocyanin-rich effervescent tablet prepared from aronia melanocarpa, which comprises the following components in percentage by weight: 20-35% of aronia melanocarpa, 10-20% of edible gelatin, 20-25% of an effervescent disintegrant, 3-5% of lactose, 2-4% of mannitol, 5-10% of vitamin C and 7-13% of amino acid. The aronia melanocarpa fruits are made into powder, the powder and other auxiliary material powder are prepared into the effervescent tablets together, when the effervescent tablets are taken, the effervescent tablets are directly put into warm water, the effervescent tablets can immediately have an effervescent reaction, at the moment, the aronia melanocarpa powder can be dissolved in water, an eater can drink the effervescent tablets after soaking, therefore, nutrient substances needed by the body are provided for the eater more quickly, and eating is more convenient and faster.

The invention discloses a preparation method of an aronia melanocarpa beverage with good color and stability, and relates to the technical field of food processing, and the preparation method comprises the following eight steps: selecting, crushing, performing enzymolysis, filtering, blending, homogenizing, degassing, filling and sterilizing. According to the beverage prepared by the method disclosed by the invention, the aronia melanocarpa fruits are selected as a raw material and supplemented with auxiliary materials such as the cane sugar, the citric acid and the beta-cyclodextrin, and a beta-cyclodextrin embedding method is innovatively used, so that the original astringent taste of fruit juice is covered while nutrient substances are not damaged, and the product has flavor and health-care property; the product quality of the beverage is effectively improved.

The invention discloses an angelica-aronia melanocarpa pill and a manufacturing method thereof. The manufacturing method comprises the following steps: (1) drying aronia melanocarpa fruits at 80-150 DEG C for 3-5 hours, extracting an aronia melanocarpa paste; (2) mixing angelica and rhodiola rosea according to a weight ratio of 1:1, heating at 80-150 DEG C for 2-3 hours, and extracting active components; (3) adding maltose to the angelica and rhodiola rosea extract, heating at 100-130 DEG C until the extract becomes a paste, and continuing heating for 1-2 hours to obtain an extract paste; (4) stirring the aronia melanocarpa paste, the angelica and rhodiola rosea extract paste and glutinous rice powder according to a weight ratio of 1:(0.22-0.36):(0.02-0.07) to obtain an aronia melanocarpa paste mixture, and manufacturing into a semi-finished angelica-aronia melanocarpa pill in a mold; and (5) drying the semi-finished angelica-aronia melanocarpa pill at 60-70 DEG C for 1-3 hours to obtain a solid angelica-aronia melanocarpa pill, and polishing and coating to obtain the finished angelica-aronia melanocarpa pill. The angelica-aronia melanocarpa pill has obvious curative effect and facilitates carrying and administration.

The present invention relates to a collagen peptide composition, which comprises 30-98 parts by weight of collagen peptide powder, 1-30 parts by weight of aronia melanocarpa fruit powder, 0.5-3 parts by weight of L-ascorbic acid and 0.05-0.1 part by weight of lactoferrin, and the collagen peptide composition has strong oxidation resistance, can efficiently and rapidly scavenge free radicals, and can inhibit melanin generation. The invention further relates to a preparation method of the collagen peptide composition, the preparation method comprises the step of preparing the aronia melanocarpa fruit powder, and effective components of the aronia melanocarpa fruit can be reserved to a great extent. The invention further relates to a collagen peptide beverage which can be applied to preparation of anti-aging and / or anti-oxidation food and / or health care products.

The present invention discloses anthocyanin-enriched aronia melanocarpa fruit vinegar drink and a preparation method thereof, and belongs to the technical field of food processing. The provided fruitvinegar drink can enable an antioxidant activity of aronia melanocarpa fruits and a functional health-care property of a fruit vinegar product to complement each other. At the same time, after blending, the fruit vinegar drink has unique mouthfeel, color, luster and fragrance, is easy to accept, and has good market potential. The provided preparation method of the fruit vinegar drink separates aronia melanocarpa fruit vinegar fermentation and aronia melanocarpa anthocyanin extraction, avoids the degradation of the anthocyanin due to the influence of the fermentation environment, enriches the anthocyanin content of the product, and comprehensively improves the utilization rate of the aronia melanocarpa fruits. At the same time, the preparation method of the fruit vinegar drink acclimates saccharomyces cerevisiae in advance to avoid yeast inhibition occurring in alcohol fermentation process of aronia melanocarpa fruit juice and comprehensively improves the alcohol fermentation efficiencyof the aronia melanocarpa fruit juice.

The invention discloses an angelica-aronia melanocarpa pill and a manufacturing method thereof. The manufacturing method comprises the following steps: (1) drying aronia melanocarpa fruits at 80-150 DEG C for 3-5 hours, extracting an aronia melanocarpa paste; (2) mixing angelica and rhodiola rosea according to a weight ratio of 1:1, heating at 80-150 DEG C for 2-3 hours, and extracting active components; (3) adding maltose to the angelica and rhodiola rosea extract, heating at 100-130 DEG C until the extract becomes a paste, and continuing heating for 1-2 hours to obtain an extract paste; (4)stirring the aronia melanocarpa paste, the angelica and rhodiola rosea extract paste and glutinous rice powder according to a weight ratio of 1:(0.22-0.36):(0.02-0.07) to obtain an aronia melanocarpapaste mixture, and manufacturing into a semi-finished angelica-aronia melanocarpa pill in a mold; and (5) drying the semi-finished angelica-aronia melanocarpa pill at 60-70 DEG C for 1-3 hours to obtain a solid angelica-aronia melanocarpa pill, and polishing and coating to obtain the finished angelica-aronia melanocarpa pill. The angelica-aronia melanocarpa pill has obvious curative effect and facilitates carrying and administration.

The invention belongs to the technical field of preparation of fat-soluble natural antioxidants, and particularly relates to a method for preparing a fat-soluble natural antioxidant from aronia melanocarpa. The method comprises the following steps: (1) aronia melanocarpa fruits are taken and crushed, extracting is conducted in an alcohol-water solution, and filtrate is dried to obtain an extract;and (2) a catalyst and fatty acyl chloride containing 8-16 carbon atoms are dissolved in a reaction solvent at the low temperature to form a complex, then the extract obtained in the step (1) is gradually added, the temperature is slowly increased to a certain temperature for an acylation reaction, and thus the fat-soluble antioxidant is obtained. The fat-soluble antioxidant can be dissolved in grease and an organic solvent, is insoluble in water and has high oxidation resistance performance, the high oxidation resistance characteristic of the aronia melanocarpa is fully utilized and given tofull play, a new thought and approach are provided for efficient utilization of the aronia melanocarpa, and technical parameters are provided for industrial production of the fat-soluble natural antioxidant.

The invention relates to the technical field of wine making, and particularly relates to a brewing process of Aronia melanocarpa sweet wine. The brewing process of Aronia melanocarpa sweet wine includes the following steps: firstly selecting Aronia melanocarpa fruits, preparing wine mash by subjecting the selected fruits to beating, enzymolysis, centrifuging, concentrating, sterilizing and fermenting, and then subjecting the prepared wine mash to fermenting, standing, filtering, storing and sterilizing, thereby obtaining the Aronia melanocarpa sweet wine. The brewing process of Aronia melanocarpa sweet wine provided by the invention can maximally extract nutrient substances in the cells of Aronia melanocarpa fruits, fully blend the typical style of Aronia melanocarpa with the mellow aromaof red wine and achieve the unity of mouthfeel and nutrition.

The invention relates to a sterilization method of berry juice. According to the sterilization method, low-temperature plasma treatment is adopted to sterilize the berry juice. The sterilization method is especially suitable for aronia melanocarpa juice. A traditional heat treatment sterilization mode is replaced with a low-temperature plasma technology; On one hand, the low-temperature plasma hasan obvious sterilization effect on the berry juice, especially on aronia melanocarpa juice; and on the other hand, compared with heat treatment, the sterilization technology provided by the inventioncan better maintain the original quality of berries, especially aronia melanocarpa fruits.

The invention discloses a preparation method of aronia melanocarpa juice. The preparation method comprises the following steps: taking aronia melanocarpa fruits, performing cleaning, performing pulping, adding pectinase into the pulp, performing enzymolysis, filtering the enzymatic hydrolysate to obtain a filtrate I and filter residues, adding the filter residues into deionized water, treating themixed solution by using a high-voltage pulsed electric field method to obtain a leaching solution, filtering the leaching solution, mixing the filtrate II with the filtrate I, and adding a stabilizerto obtain the aronia melanocarpa juice. By adopting the process, the juice yield of the aronia melanocarpa fruits can reach 85% or above, the utilization rate of the raw materials is remarkably increased, the production cost of the aronia melanocarpa juice is effectively reduced, and the prepared juice maintains the nutritional value of the aronia melanocarpa.

The invention discloses an anthocyanin solid beverage which comprises the following raw materials: aronia melanocarpa puree, polydextrose, erythritol, citric acid monohydrate, malic acid, sodium carboxymethyl cellulose, pectin, xanthan gum, glucosyl stevioside, sodium hyaluronate and the balance of water. The aronia melanocarpa beverage has the beneficial effects that the aronia melanocarpa primary pulp adopted by the beverage is prepared by pulping all fresh aronia melanocarpa fruits, pulping and dispersing by a colloid mill, the color of the aronia melanocarpa primary pulp is the color of the fresh aronia melanocarpa fruits, the aronia melanocarpa primary pulp is rich in fragrance and fine and smooth in taste, and sufficient nutritional ingredients, especially anthocyanin, of the aronia melanocarpa primary pulp are fully reserved; the aronia melanocarpa primary pulp and the stabilizer mixed solution are fully mixed and then are homogenized, so that pulp can be uniformly dispersed and can be uniformly suspended after being brewed, and floating or precipitation of the pulp is effectively reduced; sodium carboxymethyl cellulose, xanthan gum and pectin are selected as stabilizers, and the usage amount of the stabilizers is optimized, so that a reasonable stable system is formed.

The invention belongs to the technical field of food processing, and particularly relates to a cornus officinalis and aronia melanocarpa composite fruit vinegar and a preparation method thereof. The preparation method includes the following steps that cornus officinalis fruits are subjected to astringency removal, enzymolysis and extraction, cornus officinalis fruit juice is prepared, aronia melanocarpa fruit pulp is prepared, and raw materials are mixed, sterilized, fermented by alcohol and acetic acid, subjected to aging, filtered and disinfected. By adopting the preparation method, the prepared cornus officinalis and aronia melanocarpa composite fruit vinegar is rich in nutrition and high in healthcare value; according to the preparation method, edible alcohol spray is adopted to conduct astringency removal, the sensory technical problem of the cornus officinalis fruits is effectively solved, and long-troubled technical problems of cornus officinalis fruit processing are solved; enzymolysis and extraction of the cornus officinalis fruits are combined into one, tank reversing operation is avoided, operation trouble is reduced, and thus the working efficiency is effectively improved.

The invention discloses an aronia melanocarpa and nut mixture with good blood pressure reducing effect and a preparation method. The aronia melanocarpa and nut mixture comprises the following raw materials in parts by weight: 20-35 parts of aronia melanocarpa fruits, 20-28 parts of cashew kernels, 20-28 parts of walnut kernels, 20-28 parts of almond kernels, 20-28 parts of pine nut kernels, 10-15parts of mangoes, 10-15 parts of bananas, 10-15 parts of kiwi fruits, 10-15 parts of carrots, 20-35 parts of mung beans, 5-15 parts of honey and 40-70 parts of water. The invention relates to the technical field of nut mixture preparation. The aronia melanocarpa and nut mixture with good blood pressure reducing effect and the preparation method provided by the invention have the following advantages: the aronia melanocarpa fruits have an extraordinary health-care effect; the aronia melanocarpa fruits and extracts thereof have special curative effects on cardiovascular and cerebrovascular diseases like heart diseases and hypertension; meanwhile, when the aronia melanocarpa fruits or extracts thereof are eaten together with blood pressure reducing foods like the mangoes, the bananas, the kiwi fruits and dried carrots, the effect of reducing blood pressure can be effectively exerted, and a medicinal effect can also be exerted in the simple eating process; meanwhile the surfaces of nut kernels are wrapped with honey.

The invention discloses a preparation method of a protein mulberry health-care oral liquid. The preparation method comprises the following steps of S1, preparing the following raw materials in parts by weight of 60-65 parts of fresh protein mulberry leaves, 25-30 parts of aronia melanocarpa, 5-8 parts of radix astragali, 1-2 parts of a stabilizer, 0.1-0.2 part of protease and 280-325 parts of purified water; S2, putting the aronia melanocarpa into a freeze dryer, and preparing the aronia melanocarpa into aronia melanocarpa freeze-dried fruits; and then preparing a crusher, putting the freeze-dried aronia melanocarpa fruits into the crusher, and starting the crusher to crush the freeze-dried aronia melanocarpa fruits. The health-care oral liquid is reasonable in design, is prepared from protein mulberries and aronia melanocarpa which contain various components such as flavonoids, polysaccharides, alkaloids, phytosterols, volatile oil, amino acids, vitamins, trace elements and the like,and has the effects of reducing blood sugar, reducing blood fat, reducing blood pressure, resisting bacteria and viruses, resisting aging and the like; and the effects of preventing cardiovascular diseases, stopping sweating, returning superficies, tonifying the spleen and nourishing the stomach are achieved.

The invention discloses a formula of anthocyanin cold noodles and a preparation method thereof. The formula of the anthocyanin cold noodles comprises 5-15 kg of wheat flour, 1-5 kg of buckwheat flour, 5-15 kg of starch, 1-5 kg of aronia melanocarpa fruit powder, 8-15 kg of water, 30-70 g of table salt and 150-250 g of dietary alkali. According to the formula of anthocyanin cold noodles and the preparation method thereof, anthocyanin is adopted to replace industrially synthesized pigments, damage caused by the industrial pigments on the human body is reduced, and meanwhile, the anthocyanin can bring various benefits to the human body. Fundamentally speaking, the anthocyanin is a powerful antioxidant and can protect the human body from being damaged by harmful substances called free radicals. The anthocyanin can also improve vascular elasticity, improve the circulatory system, the smoothness of the skin and the flexibility of joints and inhibit inflammation and allergy.

The invention discloses an aronia melanocarpa fruit double-layer and double-color sphere-like effervescent tablet which comprises an effervescing agent layer A and an effervescing agent layer B, the effervescing agent layer A is prepared from the following components: aronia melanocarpa fruit powder, an acid source, vitamin C, stevioside, D-mannitol, isomaltitol and magnesium stearate; the effervescing agent layer B is prepared from the following components: hydrolyzed collagen, cubilose, sodium hyaluronate, an alkali source, D-mannitol, isomaltitol and magnesium stearate. The invention discloses a preparation process of aronia melanocarpa fruit double-layer and double-color spherical effervescent tablets. The effervescent tablet prepared by the invention is double-layer and double-color, good in stability, free of the problems of effervescent effect attenuation, discoloration and the like, clear in solution after effervescing, wide in applicable crowd, free of sugar, suitable for diabetics to take, free of pigment and essence, and more harmless to body health. The effervescent tablet disclosed by the invention also has the effects of delaying senescence, maintaining beauty and keeping young.

The invention provides an aronia melanocarpa extract and a preparation method thereof. The aronia melanocarpa extract is a paste with a strong health care function obtained through the main processesof delayed fruit picking, quick fruit freezing, compound pectinase hydrolysis, low-temperature fruit juice treatment, biological sugar reduction and reduced pressure distillation and the like with aronia melanocarpa fruits as raw materials. The aronia melanocarpa extract prepared by the invention is rich in polyphenols such as anthocyanin and flavone and vitamin substances, and has the functions of resisting aging and preventing and treating cardiovascular and cerebrovascular diseases such as atherosclerosis, hypertension, hyperlipidemia, heart disease and the like. The aronia melanocarpa extract provided by the invention is suitable for being applied to the aronia melanocarpa extract as well as the preparation method thereof.

The invention discloses a preparation method of aronia melanocarpa juice, and relates to a method for optimizing the juice yield of aronia melanocarpa and optimizing the formula of the juice. The technical problems that existing aronia melanocarpa is low in juice yield and common in taste are solved. According to the preparing method, the aronia melanocarpa is used as a raw material, the juice yield of the juice is improved by an enzymolysis process, then juice blending is carried out by using aronia melanocarpa pulp, cotton white sugar, citric acid and high fructose corn syrup in different proportions as raw materials, no pigment or essence is added, the natural color of the aronia melanocarpa is presented, the taste of the aronia melanocarpa is greatly improved, and moreover, nutrient substances can be utilized to the maximum extent. According to the preparing method, the juice yield of the aronia melanocarpa can be increased to 74.66% at most, the utilization rate of fruits is increased, meanwhile, the taste of the aronia melanocarpa is improved, and the problem that the taste of the aronia melanocarpa fruits is poor is solved.

The invention provides a preparation method of an aronia melanocarpa fruit anthocyanin extract. The preparation method comprises the following steps: carrying out degreasing treatment on an aronia melanocarpa fruit; then extracting with a mixed acid aqueous solution; carrying out resin purification, extracting an immersion liquid, and thus obtaining dry extract of the aronia melanocarpa fruit. The preparation method provided by the invention has the advantages that a pretreatment method such as appropriate degreasing is creatively used before an extraction step, and the aronia melanocarpa fruit anthocyanin extract (dry extract or powder) retaining anthocyanin to the utmost extent is obtained, wherein anthocyanin content is higher than 55%.

The invention relates to a novel feed for laying hens in an egg producing period, and belongs to the field of poultry breeding. The novel feed comprises 70-80 parts of corn, 0.5-1.5 parts of corn germ meal, 0.5-1.5 parts of soybean oil, 0.5-2.5 parts of corn protein powder, 10-20 parts of soybean meal, 3-6 parts of peeled soybean meal, 5-10 parts of dried distillers' grains, 0.05-0.15 part of baking soda, 0.1-0.2 part of choline chloride, 0.1-0.3 part of trace elements, 0.01-0.1 part of lysine, 0.05-0.25 part of methionine, 0.01-0.05 part of laying hen multiple vitamins, 0.5-1 part of dicalcium phosphate, 5-10 parts of stone powder, 0.1-0.5 part of table salt, 0.01-0.05 part of betaine, 0.05-0.1 part of phytase, 0.01-0.02 part of complex enzymes and 1-7 parts of aronia melanocarpa fruit powder. The feed can improve the oxidation resistance of ovaries of the laying hens in the egg producing period, and reduce the situation that the laying hens in the egg producing period generate ovarian inflammation due to egg laying, so that the egg producing period is influenced; besides, the weight of the laying hens in the egg producing period can be increased, and the Haugh unit of eggs can be increased, so that the storage time of the eggs can be prolonged; and the quantity of harmful bacteria can be reduced, the quantity of beneficial bacteria can be increased, and the healthy environment of intestinal tracts of the laying hens can be maintained.

The invention is suitable for the technical field of fruit wine fermentation, and provides aronia melanocarpa fruit wine and a fermentation process thereof.The aronia melanocarpa fruit wine is obtained by adopting aronia melanocarpa fruits as raw materials through extrusion crushing, enzymolysis fermentation and sterilization filtration, the total phenol content of the fruit wine can reach 3.31 g / L, the anthocyanin content can reach 759.61 mg / L, pure fruit juice low-temperature fermentation is adopted for fermentation. Except necessary fermentation auxiliary materials and auxiliaries, water, extra sugar sources and other flavor enhancing components are not added, and a low-temperature fermentation technology is adopted, so that unpleasant odor is prevented from being generated; a membrane sterilization and filtration technology is adopted during sterilization and filtration, loss of nutritional ingredients and flavor substances caused by high-temperature sterilization is prevented, the method is used for fermentation of the pure green aronia melanocarpa fruit wine low in total sugar content and high in total polyphenol content. The fermentation process is simple, raw materials are good in compatibility, auxiliary materials and auxiliaries are few. The prepared aronia melanocarpa fruit wine is rich in nutritional ingredients.