540 results about "Pectin" patented technology

The invention relates to the technical field of production of organic chili oil bean halves, and discloses an organic chili oil bean halve production process which comprises the following steps: cooking and curing organic broad beans, cooling to make koji, and carrying out heat preservation fermentation to obtain sweet halves; mixing and pickling the organic fresh chilies with sodium chloride to obtain low-salt chilli embryos; mixing the sweet petals with the low-salt chili embryos, and adding an emulsifying active medium to obtain soy sauce mash; performing staged temperature-controlled fermentation and normal-temperature solarization curing on the soy sauce mash; and grinding and sterilizing the fermented and cured material to obtain a finished product of the organic chili oil bean halves. The preparation method comprises the following steps: pre-dispersing rapeseed oil into fine liquid drops by using active yellow mustard micro powder; the calcium carbonate buffering agent releases calcium ions in response to the acidity change of the system, pectin in chili is induced to be subjected to a cross-linking reaction, a three-dimensional gel network is constructed in soy sauce mash, dispersed oil drops are physically embedded, the oil drop merging and migration resistance is increased, and the oil separation rate of the product in the storage process is reduced.

The invention discloses a preparation method of an edible pectin film capable of monitoring and prolonging fruit freshness, which comprises the following steps: carrying out oxidation reaction on pectin and sodium periodate, then terminating the reaction and purifying to obtain oxidized pectin; the preparation method comprises the following steps: dissolving oxidized pectin in water, then adding histidine, and carrying out heating reaction at 60-120 DEG C for 1-3 hours to obtain a reaction product with pH-responsive fluorescence characteristics; adding a calcium chloride aqueous solution as a cross-linking agent into the reaction product, simultaneously adding glycerol as a plasticizer, stirring and mixing for 5-15 minutes at the temperature of 50-70 DEG C, and then stirring and mixing for 1.5-2.5 hours at the temperature of 20-30 DEG C to obtain a uniform film forming solution; pouring the film-forming liquid into a film, and drying to obtain an edible pectin film; the invention also provides the edible pectin film prepared by the preparation method. The prepared edible pectin film is mainly used for packaging fruits, and the freshness of the fruits can be visually displayed through fluorescence change while the fruits are kept fresh.

The invention relates to the technical field of functional food and biological medicine, in particular to a modified pseudo-ginseng exosome and an intestinal conditioning gel composition and application thereof. According to the gel beverage, an exosome derived from panax notoginseng callus cultured in a laboratory is used as a core active component, is modified through phosphatidylserine-aminated pectin-genipin and is embedded into a hydrogel matrix composed of carboxymethyl chitosan and sodium alginate, so that the exosome is protected from being degraded in the stomach, and the activity of the exosome in the stomach is improved. The exosome can be effectively released under the intestinal pH and flora environment, so that the targeted delivery of the intestinal tract is realized, and the preparation method is suitable for improving the intestinal inflammation and maintaining the intestinal health. The invention can effectively solve the technical problems of uncontrollable raw material quality and safety, low oral delivery stability and active ingredient availability and poor medication compliance of the existing plant exosome.

The invention belongs to the technical field of food packaging and fresh-keeping materials, and discloses an ethylene adsorption and pH / pectinase double-response intelligent antibacterial composite film as well as a preparation method and application thereof. The composite film comprises a base film and a functional carrier distributed in the base film, the functional carrier is a material ZIF-8-cinnamyl aldehyde-pectin capable of adsorbing ethylene and responding to pH and pectin, and the base film comprises a film-forming polymer and a natural antibacterial agent. According to the composite film, efficient adsorption of ethylene released in the storage period of fruits and vegetables is achieved through a porous structure of ZIF-8, meanwhile, a synergistic effect is formed by an acid environment naturally generated in the fruit and vegetable ripening and rotting process and pectinase, and intelligent slow release of cinnamyl aldehyde loaded on ZIF-8 is accurately triggered; cinnamyl aldehyde can form a double-channel intelligent antibacterial system with the natural antibacterial property of chitosan in a film base material and the metal ion antibacterial property of ZIF-8, maturation and aging of typical respiratory climacteric fruits and vegetables can be remarkably delayed, and the antibacterial film has extremely high industrial application potential.

The invention belongs to the technical field of gel. The invention provides high-strength starch sodium octenylsuccinate gel and a preparation method thereof.The preparation method comprises the steps that S1, corn and cassava starch are mixed according to the mass ratio of 1: (4.4-4.6) to obtain a mixture, and then the mixture and soft water are dispersed according to the mass ratio of 1: 1.1 to obtain starch milk; s2, adjusting the pH value of the starch milk to 9.0 by using a sodium hydroxide solution, then adding octenyl succinic anhydride at 25 DEG C, then adding sucrose ester and pectin, neutralizing the pH value to 4.5 by using an HC1 solution, and carrying out suction filtration, washing and crushing to obtain starch sodium octenyl succinate powder; and S3, gelatinizing the starch sodium octenylsuccinate powder, and storing the gelatinized starch sodium octenylsuccinate powder at low temperature to obtain the high-strength starch sodium octenylsuccinate gel. According to the invention, by reducing the ratio of corn starch to cassava starch, the viscosity of the prepared starch sodium octenylsuccinate is further improved while a lower gelatinization temperature is ensured.

The invention belongs to the technical field of fruit tree cultivation and plant growth regulation, and particularly relates to a plant growth regulator containing 5-ALA and application of the plant growth regulator in prunus humilis planting. According to the method disclosed by the invention, the nutritional quality of fruits is remarkably improved by spraying a 100 mg / L 5-ALA solution on the whole cerasus humilis plant. Compared with clear water, the sugar content of the cerasus humilis fruits treated by the 5-ALA in the full ripening stage is increased by 44.01%, the acidity is reduced by 23.75%, the soluble solids are increased by 60.22%, and the flavor of the fruits is remarkably improved; meanwhile, the total calcium content of the fruits is increased by 30.22%, the water-soluble calcium content is increased by 91.12%, the pectin calcium content is reduced by 30.04%, and the active calcium content is increased by 50.74%; the content of soluble protein is increased by 30.98%, so that the acidity is reduced, and sugar, calcium and protein are synergistically improved.

The invention discloses a method for enhancing swelling resistance of noodles, and belongs to the technical field of food. According to the invention, noodles containing natural polysaccharides (sodium alginate, pectin and the like) are soaked in a solution containing glucolactone and calcium carbonate so as to promote the noodles to react, and a uniform gel barrier is formed on the surfaces / interiors of the noodles through slow and controllable in-situ crosslinking of the polysaccharides and calcium ions, so that the effects of inhibiting moisture permeation and reducing the swelling rate are achieved; finally, the anti-swelling noodles are prepared. Besides, the prepared anti-swelling noodles are moderate in hardness and more uniform in cross-linking after being cooked, have boiling fastness and shape retention, are relatively low in viscosity, are not sticky after being cooked, are free of bitter taste and peculiar smell, and are good in chewing taste, so that the anti-swelling noodles have wide market value and prospects in the technical field of foods.

The invention belongs to the technical field of agricultural and sideline food processing, and discloses sweet potato pectin with high intestinal fermentation characteristic based on a magnetic induction electric field, and a preparation method and application thereof. The preparation method comprises the following steps: S1, mixing starch-removed sweet potato residues with an acid solution, performing magnetic induction electric field treatment, and centrifugally collecting supernate; s2, mixing and stirring the supernate obtained in the step S1 and an ethanol water solution, then carrying out alcohol precipitation standing treatment, and centrifugally collecting a precipitate; mixing the precipitate with water, and performing dialysis and concentration treatment to obtain a concentrate; and carrying out freeze drying treatment on the concentrate to obtain the sweet potato pectin. According to the method, a magnetic induction electric field technology is combined with traditional acid solution extraction, so that the intestinal fermentation characteristic of the sweet potato pectin is effectively enhanced.

The invention discloses a high-nutrition additive-free candy jam based on seaweed dietary fibers and a preparation method of the high-nutrition additive-free candy jam. The jam comprises the following components in parts by weight: 55-70 parts of a fruit base material, 0.7-1.3 parts of sugar beet-sourced low-methoxy amidated pectin, 2.2-4.2 parts of a seaweed dietary fiber compound system, 0.06-0.18 part of calcium salt, 0.08-0.25 part of an anthocyanin stable system and the balance of water, and exogenous saccharides and artificial or natural sugar substitutes are not added. Wherein the methoxylation degree of pectin is smaller than or equal to 35%, the amidation degree of pectin is 5-20%, and the seaweed dietary fiber compound system comprises brown seaweed soluble dietary fibers and red seaweed galactan dietary fibers. The preparation method comprises the following steps: pulping at low temperature and adjusting acid, dispersing and hydrating polysaccharide, adding glue in batches, degassing and controlling oxygen in stages, introducing laccase for covalent cross-linking, adding calcium in stages to form ionic cross-linking, adding an anthocyanin stabilizing system, filling at low temperature, and carrying out 580-620MPa ultrahigh pressure treatment. A stable gel structure and good water binding capacity are obtained under the condition of no exogenous sugar, bleeding is reduced, anthocyanin and color stability are improved, and meanwhile non-thermal sterilization and storage period safety are achieved.

Methods of making films with feedstock comprising biomass. The methods include treating a feedstock comprising biomass with an acidic aqueous solution to yield a solid phase and a liquor, generating a forming fluid with the liquor, and generating a film from the forming fluid. Some versions include comminuting the solid phase to generate a comminuted solid phase and including the comminuted solid phase in the forming fluid. The biomass preferably contains relatively high amounts of pectin and protein. The films can be in the form of standalone films or coatings on substrates such as paper. The films provide oil and grease resistance and air impermeability, among other advantages.

The invention relates to the technical field of toothpaste preparation, and particularly discloses bamboo leaf flavonoid toothpaste as well as a preparation method and application thereof. The bamboo leaf flavonoid toothpaste is prepared from the following raw materials in parts by weight: 26 to 30 parts of a wetting agent, 1.6 to 1.8 parts of a binding agent, 0.2 to 0.4 part of a sweetening agent, 20 to 24 parts of a friction agent, 1.2 to 1.6 parts of a surfactant, 0.3 to 0.5 part of a pH (Potential of Hydrogen) regulator, 2.4 to 2.8 parts of active microcapsules, 0.4 to 0.6 part of essence and 14 to 18 parts of de-ionized water. A core material of the active microcapsule is a nano-dispersion, a wall material of the active microcapsule is prepared from Arabic gum and chitosan through a complex coacervation method, the nano-dispersion is prepared from xanthan gum, a bamboo leaf flavone extract, xylitol, calcium chloride and modified pectin through a reaction, and the modified pectin is prepared by mixing degreased pectin and chlorogenic acid according to a specific proportion. Through the synergistic effect of the substances, the dispersibility and antibacterial and anti-inflammatory performance of the bamboo leaf flavonoid toothpaste are improved.

The present invention relates to a modified citrus fiber product, wherein the modified citrus fiber product has a gel strength of from 30 SAG to 100 SAG and a degree of esterification of from 30% to 100%. The invention also relates to a method for producing said modified citrus fiber product. The present invention avoids the use of an activation step involving the conversion of trapped water-insoluble pectin to free water-soluble pectin using chemicals (e.g., acids) while still obtaining a suitable amount of free water-soluble pectin to produce a citrus fiber product having a gel strength (SAG) of between 30 SAG and 100 SAG. Avoiding such an activation step ensures that the intrinsic factors of the pectin contained in the modified citrus fiber product are comparable to those found in the natural citrus fiber source.

The invention provides an application of GH48 / GH57 / GH9 family genes carried by bacillus altitudinis H1 in improvement of corn straw rumen fermentation digestibility, and belongs to the technical field of degrading bacteria. According to the invention, a cellulose degradation strain H1 is separated and screened from a goat rumen content, and the preservation number of the strain is GDMCC No: 67152. The invention further discloses a preparation method of the cellulose degradation strain H1. An in-vitro fermentation experiment shows that the soluble carbohydrate content and the lignin content of the corn straw fermented by the H1 strain are remarkably reduced, the 48-hour gas production rate is remarkably reduced, and the propionic acid content is also remarkably reduced. The result shows that the H1 strain has stronger lignin decomposition capability and preferentially degrades hemicellulose and pectin. The H1 strain provided by the invention is proved to have a good corn straw degradation effect.

The invention discloses a method for retaining flavor of plum-leaf crab ice wine. The method comprises the following steps: 1, selecting red-pulp malus spectabilis fruits and eight-edge malus spectabilis fruits, washing, and draining with a vibrating screen until the surface moisture is less than or equal to 5%; 2, denucleating, taking pulp, pulping and sieving to obtain plum-leaf crab normal juice; 3, beta-glucosidase is added; 4, adding modified pectin microspheres, and carrying out three-stage cooling to obtain frozen plum-leaf crab normal juice; 5, slowly unfreezing, inoculating low-temperature-resistant saccharomyces cerevisiae liquid, and carrying out low-temperature segmented fermentation; 6, ageing; and 7, adding potassium tartrate, continuing for 2-3 months, filtering, and clarifying until the turbidity is less than or equal to 2NTU. The modified pectin microspheres with the adsorption-slow release function are added, terpene and ester flavor precursors in the plum-leaf crab are adsorbed in the fermentation period, the volatilization and hydrolysis rate of flavor substances in the fermentation process is reduced, especially the retention rate of plum-leaf crab characteristic fruity substances such as ethyl caprylate and ethyl caprate can be increased, and after being degraded, the modified pectin microspheres can be used for degrading the plum-leaf crab characteristic fruity substances. And the components are released back into the wine body.

The invention discloses a waste water treatment device for primary processing of coffee, and belongs to the technical field of waste water treatment.The filtering mechanism comprises a backflow bin and filter cartridges rotationally arranged on the two sides of the backflow bin, and the filter cartridges are used for filtering impurities and pectin in waste water; the flocculation mechanism comprises a flocculation tank and a purification tank which are coaxially arranged; the flocculation basin is positioned on one side of the filtering mechanism towards the gravity direction; the backflow bin comprises side plates on the two sides, arc plates are fixedly arranged on the side plates, and a linkage cavity is formed between the arc plates and the filter cartridge; the arc plate comprises a guide plate communicated with the interior of the backflow bin, and the guide plate is provided with a scraping part attached to the radial inner wall of the filter cartridge; a deposition bin is arranged at the bottom of the flocculation tank, and a plurality of filter screens communicated with the purification tank are mounted on the inner wall of the flocculation tank at intervals. According to the invention, the scraping part is tightly attached to the rotary filter cartridge and rotates along with the filter cartridge to realize on-line self-cleaning. All functional modules are highly integrated, and the system is especially suitable for coffee primary processing factories with limited sites.

This invention discloses an integrated micro-aqueous degumming and peeling method for fresh coffee cherries, belonging to the field of fresh coffee cherry processing technology. The method includes: micro-aqueous degumming of fresh cherries using a pretreatment solution containing sodium citrate and sodium chloride; biological degumming using a specialized composite degumming enzyme composed of pectinase, cellulase, and calcium chloride; adding chitosan to the wastewater after rinsing for composite coagulation, followed by solid-liquid separation to obtain recycled water; and finally drying to obtain coffee beans in their shells. This invention utilizes sodium citrate to chelate calcium bridges to degrade the pectin cross-linking structure and sodium chloride to compress the double electric layer and reduce slurry viscosity, achieving efficient mass transfer and rapid degumming under micro-aqueous conditions. Furthermore, it utilizes residual salts to achieve pH anchoring and ionic strength regulation, promoting the formation of a dense aggregated phase between pectin degradation products and chitosan, solving the industry problems of difficult micro-aqueous system treatment and unstable recycled water reuse. This invention reduces water consumption by more than 90% compared to traditional washing methods, achieves thorough degumming, preserves the complete flavor of coffee beans, has low equipment costs, and enables sustainable closed-loop production, making it suitable for industrial application in small-scale coffee processing plants.

The invention discloses Chinese prickly ash polysaccharide soft sweets and a preparation method thereof.The soft sweets comprise water, sugar, Chinese prickly ash polysaccharide and gels, the sugar is at least one of sweetening agents such as white granulated sugar, honey and xylitol, and the gels are at least one of gels such as gelatin tablets, agar, pectin or carrageenan. Artificial additives are avoided, and the soft sweets have remarkable antioxidant activity, such as free radical scavenging capacity, meet the snack requirements, and also can provide health-care functions, such as immunity enhancement, antisepsis and anti-inflammation.

The invention discloses a coffee fresh fruit primary processing wastewater treatment process and a wastewater treatment system, and belongs to the technical field of wastewater treatment. The method comprises the following steps: preliminarily filtering coffee processing wastewater; feeding the preliminarily filtered wastewater into a polysaccharide reactor, adjusting the pH value to 7-9, stirring, and flocculating and precipitating to complete pretreatment; s3, carrying out regulation-hydrolytic acidification on the pretreated coffee wastewater, carrying out hydrolytic acidification on macromolecular organic substances in the wastewater, and standing for solid-liquid separation; s4, carrying out oxidation-reduction reaction on the coffee wastewater subjected to hydrolytic acidification treatment; then carrying out anaerobic reaction on the coffee wastewater subjected to the micro-electrolysis reaction to degrade organic matters, and carrying out three-phase separation on solid, liquid and gas; then carrying out an anoxic / aerobic reaction on the coffee wastewater subjected to the anaerobic reaction treatment; and then carrying out ozone / UV catalytic oxidation on the coffee wastewater after the nitrification anoxic / aerobic reaction. According to the method, microelectrolysis and biological treatment processes are combined, the acidic polysaccharide and pectin comprehensive wastewater belongs to high-difficulty wastewater, and pollutants in high-concentration coffee fresh fruit primary processing wastewater are effectively degraded.

The invention relates to a green process for extracting natural components of pericarpium citri reticulatae with water and application of the natural components in a beverage. The process comprises the following steps: crushing and drying a dried orange peel raw material; extracting with water at 105-125 DEG C under 0.8-1.5 MPa under a low-oxygen condition to obtain a first extracting solution and first-stage residues; the residues are extracted at the temperature of 130-150 DEG C and the pressure of 1.5-2.2 MPa, and a second extracting solution is obtained; treating the second extracting solution at the temperature of 145-165 DEG C and the pressure of 1.8-2.5 MPa to obtain a low-ester pectin component containing bound flavone; mixing the first extracting solution with the low-methoxyl pectin component, and homogenizing, so that the volatile oil component is dispersed in the water phase containing the low-methoxyl pectin component; and concentrating and / or drying the obtained dispersion to obtain the pericarpium citri reticulatae extract. The extract can be used as a natural flavor additive for beverages.

The present application belongs to the technical field of fruit by-product processing, and particularly relates to a method for extracting cellulose, pectin and polyphenol from pear by-product. The present application utilizes the thermo-mechanical-chemical effect of steam explosion to treat the pear by-product through steam explosion, so that most of hemicellulose and lignin can be removed, and the cellulose, pectin and polyphenol can be efficiently and rapidly extracted, thereby shortening the production cycle of the cellulose, pectin and polyphenol and improving the efficiency. Furthermore, the present application uses a combination of choline chloride and ethanol as a low eutectic solvent, and compared with other types of hydrogen bond acceptors and hydrogen bond donors, the polyphenol extraction effect is the most significant. The present application provides a method for laying a foundation for further development and utilization of pear residue cellulose, pectin and polyphenol, and improves the comprehensive utilization rate of pear processing by-products.

The invention discloses an enzyme preparation for degrading allergens of pet food and application of the enzyme preparation, the enzyme preparation is a pH-responsive acrylic resin-pectin composite double-response shell embedded enzyme-probiotic composite system, a core layer is heat-resistant neutral protease, and a middle layer is a compound of lactobacillus reuteri and bacillus subtilis. In the processing stage, the protease degrades macromolecular allergens, the composite shell in the gastrointestinal environment firstly triggers outer acrylic resin to be dissolved through weak alkalinity of the intestinal tract, then inner pectin is degraded by pancreatin, and probiotics are accurately released to metabolize residual sensitizing peptides. The enzyme preparation realizes full-chain desensitization, is high in survival rate of probiotics, is suitable for various pet foods, and is stable and reliable in desensitization effect.

This invention discloses a nicotine-resistant pectin lyase mutant and its application in tobacco leaf treatment. Using pectin lyase PL6 as the starting enzyme, this invention designs and optimizes mutation sites, designing single-site saturation mutations based on the two hydrogen bond formation sites between the enzyme and nicotine, Lys-107 and Asp-84, to construct mutants. The pectin lyase mutants D84A and K107R of this invention retain 83.63% and 81.30% of their enzyme activities at a 1% nicotine concentration, respectively. Spraying tobacco leaves with D84A and K107R enzyme solutions significantly improves tobacco leaf quality due to pectin degradation.

The invention discloses a method for synchronously extracting and separating pectin and polyphenol in pericarpium citri reticulatae, and belongs to the technical field of plant extraction.The method comprises the following steps that S1, pericarpium citri reticulatae powder is extracted in an organic weak acid water solution at the temperature of 65-75 DEG C; s2, continuously extracting in the organic weak acid / low-alcohol-content alcohol water solution under the condition of 50-60 DEG C; and S3, filtering while the solution is hot, cooling, slowly adding absolute ethyl alcohol until a precipitate is separated out, slowly cooling, keeping the temperature, standing, filtering, washing the solid to obtain a pectin extract, and carrying out reduced pressure distillation and extraction on the liquid to remove the solvent to obtain the polyphenol extract. The method comprises a step of sequentially extracting in an organic weak acid aqueous solution and an organic weak acid / low-alcohol-content alcohol aqueous solution, and a step of separating by filtering and precipitating, so that the synchronous extraction and separation of pectin and polyphenol can be realized, and higher yield and purity can be obtained.

The invention discloses a cell wall associated kinase gene VvWAKL8 for regulating and controlling texture formation of grape fruits and application thereof, the cell wall associated kinase gene VvWAKL8 is cloned from the grape fruits for the first time, the nucleotide sequence of the cell wall associated kinase gene VvWAKL8 is as shown in SEQ ID NO.1, and the coded amino acid sequence is as shown in SEQ ID NO.2. Research finds that the VvWAKL8 is specifically and highly expressed in the hard-pulp grape variety, and subcellular localization analysis shows that the protein is localized in a cell membrane; instantaneous overexpression of VvWAKL8 in grape fruits can significantly improve fruit hardness and regulate pectin metabolism related gene expression, and verifies the core function of VvWAKL8 in fruit texture formation. The research reveals that the VvWAKL8 is a key gene for regulating and controlling the grape fruit texture for the first time, a brand new gene resource is provided for molecular marker-assisted breeding of a new storage-resistant grape variety, and an important foundation is laid for deeply analyzing a cell wall signal to regulate and control a molecular mechanism of fruit development.

The invention provides chocolate difficult to soften as well as a preparation method and application thereof. The chocolate comprises a chocolate core and a colloid layer coating at least part of the outer surface of the chocolate core, the colloid layer comprises sodium alginate and further comprises at least one of carrageenan, gellan gum, pectin, konjaku flour and xanthan gum. The chocolate not easy to soften provided by the invention has the characteristic that the chocolate not easy to soften in water-containing food is not easy to soften.

This invention belongs to the technical field of filtration aids for food-grade enzyme preparation production, specifically relating to a composite filter aid comprising food-grade diatomaceous earth, food-grade expanded perlite, microcrystalline cellulose, food-grade silica powder, food-grade calcium carbonate, food-grade magnesium carbonate, hydroxypropyl methylcellulose, a diatomaceous earth porous framework compound modified with a low-adsorption sodium alginate pectin silica hydration layer for glucose oxidase, a perlite microcrystalline cellulose chitosan tannic acid-bridged gradient pore modification compound, and food-grade silica. Its preparation includes preparation of a basic mixture, preparation of a composite mixture, drying and cooling, and sieving. This invention forms a loose and stable filter cake, reduces filtration resistance, and improves the filtration speed, filtrate clarity, and enzyme activity retention rate of the glucose oxidase production solution.

This application relates to the field of food processing technology, specifically disclosing a freeze-resistant lava-filled popping bead, its preparation method, and its application. The freeze-resistant lava-filled popping bead comprises an inner core liquid, a popping bead wall material liquid, a curing liquid, and a storage liquid. The inner core liquid comprises the following raw materials in parts by weight: 80-120 parts white sugar, 3-6 parts calcium salt, 30-60 parts edible alcohol, and 41-68 parts water. The preparation method is as follows: white sugar, calcium salt, edible alcohol, and water are mixed until dissolved to obtain the inner core liquid; alginate, glycerin, pectin, and acidic substances are mixed with water until dissolved to obtain the popping bead wall material liquid; calcium salt, chitosan, and water are mixed evenly to obtain the curing liquid; fructose syrup, edible alcohol, and water are mixed evenly to obtain the storage liquid; the inner core liquid is added dropwise to the popping bead wall material liquid for a coating reaction; excess adhesive is filtered out and washed away; the bead is then placed in the curing liquid and the storage liquid in sequence; after packaging and high-temperature sterilization, the finished product is obtained. It has the advantage of bursting and lava-filled core when eaten frozen.

This invention discloses a method for preparing a heat-clearing and detoxifying oral liquid. Honeysuckle and Scutellaria baicalensis are pulverized and sieved, then enzymatically hydrolyzed with water, ultrasonically extracted, and filtered to obtain extract A. Scrophularia ningpoensis, Rehmannia glutinosa, Forsythia suspensa, Gardenia jasminoides, Viola yedoensis, Gentiana scabra, Isatis indigotica, Anemarrhena asphodeloides, and Ophiopogon japonicus are warm-soaked in water and flash-extracted, then filtered to obtain extract B. Gypsum is crushed, decocted with water, and filtered to obtain extract C. The extracts are combined, concentrated, and sequentially clarified using a flocculant, followed by inorganic ceramic membrane microfiltration and organic ultrafiltration. The clarified liquid is then concentrated, flavoring agents and preservatives are added, the pH is adjusted, the volume is adjusted, filtered, filled, and sterilized to obtain the finished product. This invention utilizes a composite clarification process—low-temperature ultrasonic-enzymatic extraction of honeysuckle and Scutellaria baicalensis, clarification using a flocculant, inorganic ceramic membrane microfiltration, and organic ultrafiltration—to improve the extraction rate of effective components, effectively remove large molecular impurities such as tannins, proteins, and pectin, and significantly improve the clarity and stability of the product.

The invention relates to the technical field of sterilization equipment, discloses a fruit juice sterilization device for a sterile cold filling production line, and aims to solve the problem that the heat recovery efficiency of hot fruit juice is affected due to the fact that the fruit juice is coked and scaled on the outer wall of a heat exchange pipe. Through the arrangement of the baffle plates, the adjacent upper and lower baffle plates are lapped end to end to form a continuous spiral flow channel, hot fruit juice is forced to continuously wash the heat exchange pipe along a spiral track, the centrifugal force of the spiral flow channel forms a pipe wall secondary flow, the outer wall of the heat exchange pipe is continuously washed, coking and scaling of pectin and sugar in the fruit juice are reduced, and the heat exchange efficiency is improved. Meanwhile, bubbles and steam in the hot fruit juice can be continuously thrown to the top area of the shell through centrifugal force of the spiral flow channel, the bubbles are promoted to be upwards collected into a collecting chamber, blocking of the bubbles between the hot fruit juice and the heat exchange pipe is reduced, and the heat recovery efficiency of the hot fruit juice is improved.