5 results about "Kiwi juice" patented technology

The invention provides a fermentation production method of Fuzhuan tea kiwi fruit wine and the Fuzhuan tea kiwi fruit wine. According to the fermentation production method, a fermentation raw material is a mixed solution of kiwi fruit juice and raw black tea soup, and fermentation strains are eurotium cristatum and saccharomyces cerevisiae; the kiwi fruit juice and the tea soup are mixed according to the volume ratio of (1-2): (2-1) based on the volume of the mixed liquor and then blended, 1% of eurotium cristatum is added into the mixed liquor based on the volume of the mixed liquor to be fermented for 3 days, then 1% of saccharomyces cerevisiae is added, and fermentation continues for 7 days at the fermentation temperature of 28 DEG C. The content of functional components such as flavones and total phenols in the wine body is remarkably increased through double-bacterium fermentation, the composition of organic acid is optimized, and the flavor richness and harmony of the wine are verified through an electronic nose. The invention provides a technical path for high-value utilization of fruit tea resources and innovative application of traditional fermentation strains.

The invention belongs to the field of health food, and particularly relates to a dendrobium officinale fermentation liquor composition with an anti-inflammatory effect and a preparation method thereof.The composition is prepared from 30-40 parts of dendrobium officinale fermentation liquor, 15-25 parts of cyclocarya paliurus juice, 10-20 parts of kiwi fruit juice, 8-12 parts of sugarcane juice, 3-5 parts of polydextrose, 2-4 parts of lemon juice and 0.5-1 part of mint. The invention further optimizes a process method for fermenting the dendrobium officinale. According to the dendrobium officinale fermentation liquor composition, the anti-inflammatory effect is remarkably improved, the immunocompetence in a mouse body can be adjusted, the remarkable protection effect on the intestinal tract of the mouse is achieved, and the total phenol content and the total sugar content of the dendrobium officinale fermentation liquor can be remarkably improved through the dendrobium officinale fermentation process.

The application provides raw Xuan paper and a preparation method thereof. The raw Xuan paper is prepared by using broussonetia papyrifera pulp and reed canary grass pulp as main materials, and adding a small amount of artemisia argyi pulp, a small amount of aerogel silicon dioxide and actinidia kiwi juice, and further spraying a cationic quaternary ammonium cellulose material on the surface of the paper. The raw Xuan paper prepared by the application has excellent insect resistance and bacterial corrosion resistance, and good oxidation resistance, so that the paper can be stored for a long time and is not easy to discolor. Meanwhile, the paper has small deformation and good shape stability after being soaked in water, and is not easy to stretch and deform. The raw Xuan paper prepared by the application can be used for calligraphy, painting, stele rubbing and mounting, and meets the requirements of good ink wetting performance, uniform ink diffusion, clear ink color gradation and clear level, good toughness, folding resistance and tensile resistance, and the like. Moreover, the preparation method is simple, the conditions are mild, the raw materials are abundant and easy to obtain, and the application is more conducive to industrialized production and popularization and application.

The application discloses a kind of preparation methods of quinoa-fruit composite beverage, belong to the technical field of beverage processing. Including S1 raw material pretreatment (quinoa pretreatment is through acid protease and natural kiwi fruit protease double-enzyme synergistic hydrolysis in kiwi juice, combined with gradient temperature and grinding, to prepare high-viscosity enzymatic modification quinoa pulp;Raspberry pretreatment is prepared by freeze-drying, ultrafine grinding and enzymatic modification quinoa pulp wrapping suspended raspberry seed pulp, while adding tea polyphenol, glycerol and composite buffer to prepare color protection and crosslinking resistant raspberry juice), S2 deployment and homogenization, S3 sterilization and filling. The application solves the problems of quinoa protein acid denaturation aggregation, quinoa PPO-mediated raspberry anthocyanin oxidation browning and raspberry seed retention and suspension stability, taste adaptation and nutritional conflict mentioned in the background art through the three stages of "raw material pretreatment, deployment and homogenization, sterilization and filling".

The present application relates to the technical field of microbial fermentation, and discloses a kind of compound leavening agent and its application in Radix Sophorae Tonkinensis, specifically, the compound leavening agent includes: Saccharomyces cerevisiae pYES2 (G418) -bgl, plant lactic acid bacteria Lactobacillus plantarum WW and Foshan Fengle nature Radix Sophorae Tonkinensis fermentation product, soft jujube kiwi juice, sulfhydryl party root polysaccharide, sodium citrate.Inoculated fermentation Radix Sophorae Tonkinensis, flavor taste and nutritional activity are obviously improved, DPPH free radical scavenging capacity reaches (73.99±1.18) %, ABTS + free radical scavenging capacity reaches (57.33±1.38) %, which is 2.56 times and 2.9 times of natural fermentation.β-glucosidase activity in Radix Sophorae Tonkinensis reaches (211.92±2.62) U / g, which is 5.5 times of natural fermentation.