4 results about "Fruit servings" patented technology

The invention discloses a biological fertilizer based on fruit fermentation, and relates to the technical field of fertilizers, the biological fertilizer is prepared by fermenting the following raw materials by weight: 2-4 parts of brown sugar, 6-12 parts of fruit, and 0.06-0.12 part of EM bacteria. The preparation method comprises the following steps: S1, respectively weighing the brown sugar, the fruits and the EM bacteria in parts by weight; s2, adding water, stirring to completely melt the brown sugar, adding EM bacteria, continuously stirring to fully mix the EM bacteria in the solution with the brown sugar, and sealing and standing; and S3, adding fruits, uniformly stirring, enabling the fruits to be in full contact with the solution, and sealing and fermenting. The biological fertilizer prepared by the invention contains various beneficial microorganisms and rich nutritional ingredients, such as macroelements of nitrogen, phosphorus, potassium and the like, various microelements, organic acids and the like; the growth and development of plants can be promoted, the yield of crops can be increased, and the preservation time of fruits can be prolonged.

This invention provides a fruit fermentation liquid composition for enhancing bread flavor, comprising the following ingredients in parts by weight: fruit: 120-200 parts; cranberry juice: 150-300 parts; sugar: 100-200 parts; yeast extract: 2-10 parts; water: 200-500 parts; flour: 20-50 parts; Angel high-proof yeast: 1-10 parts; esterification enzyme: 1-5 parts. This invention, through a specific fermentation liquid formula, combines the addition of fruit acids, which, under the action of esterification enzyme, produce rich fruity and floral esters, which are then expressed in bread. Simultaneously, unreacted fruit acids and alcohols produced by yeast can improve the bread's texture and extend its shelf life.

The invention provides a preparation method of fresh flower sauce, and relates to the technical field of fresh flower sauce. The fresh flower sauce formula is prepared from the following raw materials in parts by mass: 10-20 parts of male fruits, 10-20 parts of herba epimedii, 5-10 parts of actinolite, 15-20 parts of fruits of Chinese magnoliavine, 15-22 parts of fruits of Chinese magnoliavine, 20-30 parts of strong loaches, 10-20 parts of philippine flemingia roots, 10-16 parts of cynomorium songaricum, 5-8 parts of radix polygoni multiflori, 20-40 parts of sweet-scented osmanthus, 50-80 parts of honey, 6-10 parts of red dates, 50-100 parts of Baijiu, 1-4 parts of salt, 10-20 parts of fresh ginger, 15-24 parts of Chinese wolfberry fruits, 15-30 parts of licorice roots and 50-90 parts of fruits. The preparation method of the fresh flower sauce has the functions of enhancing physical strength and vigor, enhancing immunity, maintaining beauty and keeping young.

The invention relates to the technical field of food processing, in particular to jam containing seaweed dietary fibers and a preparation method of the jam, and the jam containing the seaweed dietary fibers is prepared from the following raw materials in parts by weight: 21-25 parts of a sweetening agent; 23 to 25 parts of sugar; 30 to 35 parts of fruits; 0.1 to 0.5 part of seaweed dietary fiber; and 0.1 to 0.12 part of an acidity regulator. The dietary fiber jam has the beneficial effects that the dietary fiber is used as a food raw material to replace food additives (sodium alginate, xanthan gum, sodium carboxymethyl cellulose, guar gum and the like), the effects of thickening, gelling and stabilizing are achieved in the jam preparation process, water in the jam is prevented from being separated out, the product quality is improved, and the taste of the jam can be improved.