71 results about "Pomace" patented technology

The application provides a method for preparing arosa polypeptide through microbial fermentation and application, which comprises the following steps: step one: taking arosa pomace as raw material, uniformly mixing a plurality of microbial fermentation liquor and arosa pomace, compacting and sealing the mixture in a light-proof sealed bag, fermenting at a temperature of 36 DEG C for 20 days, and obtaining arosa pomace active fermentation liquor; step two: using a high-speed refrigerated centrifuge to perform solid-liquid separation on the arosa pomace active fermentation liquor, and obtaining solid fermentation arosa pomace and fermentation supernatant; step three: using an alkali dissolution and acid precipitation method to extract arosa pomace protein from the solid fermentation arosa pomace; and step four: performing enzymolysis on the arosa pomace protein, and obtaining active peptide. The preparation method of the technical scheme improves the extraction rate of arosa polypeptide and the quality of protein, and provides a formula of arosa polypeptide in tablet candies and oral liquid.

The application discloses space Saccharomyces cerevisiae CEGF-TKJ-008, a roxburgh rose residue ferment and application thereof, the space Saccharomyces cerevisiae CEGF-TKJ-008 is preserved with the number CCTCC NO:M 2025504, the preserved bacteria have good acid resistance and acid reduction effect, can be used as roxburgh rose residue fermentation bacteria for fermenting roxburgh rose residue, and the obtained roxburgh rose residue ferment has the effect of stimulating appetite, can be applied to the preparation of roxburgh rose residue fermented feed with the effect of stimulating appetite, and is beneficial to improving the resource utilization value of roxburgh rose residue.

The present application belongs to the field of food oil, and particularly relates to a method for processing olive oil, especially virgin olive oil. The method comprises the following steps: cleaning, drying and crushing olive pomace after oil extraction by using an organic solvent (n-hexane or ethanol), adding a certain amount of olive pomace powder into olive oil and stirring under vacuum, then removing the precipitate, and finally processing under ultrahigh pressure. The content of ethyl ester of fatty acid in the virgin olive oil processed by the method of the present application can be kept less than or equal to 35 mg / kg under the condition of 30 DEG C and packaging in the dark for 12-24 months.

This invention discloses a separation and purification device for extracting hawthorn acid from olive pomace. The device includes a base plate, a magnetic pump fixed to the top of the base plate, a support fixed to the top of the base plate, an adsorption cylinder installed on the inner wall of the support, and the magnetic pump and the adsorption cylinder connected via a pipe. An adsorption mechanism is installed on the top of the adsorption cylinder, and a side cover is detachably installed on the cylinder wall. A base is fixed to the top of the base plate, and a hawthorn acid enrichment structure is provided on the top of the base. A valve is connected to the bottom of the adsorption cylinder. This invention can separate ethanol solution from hawthorn acid at room temperature. Compared with the method of multiple concentration and drying and ethanol reconstitution for hawthorn acid separation and purification, it consumes less energy. Furthermore, the device integrates separation and purification functions with target enrichment, eliminating the need to transfer olive pomace extract between different operating devices for further processing, simplifying the hawthorn acid separation and purification process and making it more convenient.

This application discloses a seaweed oligopeptide fertilizer for promoting root growth and seedling development, and its production process, belonging to the field of fertilizer technology. The fertilizer, by weight, comprises: 2-10 parts seaweed oligopeptide complex, 1-8 parts seaweed extract, 10-30 parts compound amino acids, 1-10 parts blueberry pomace, 20-50 parts oxytetracycline waste decomposition products, and 30-60 parts recycled organic matter from kitchen waste. By combining seaweed oligopeptides with chitosan to form a complex, the stability of the active ingredients is improved; simultaneously, the synergistic utilization of oxytetracycline fermentation waste, kitchen waste, and blueberry pomace achieves resource utilization. Experiments show that this fertilizer significantly promotes crop root growth and seedling development.

The application belongs to the technical field of food processing, and particularly relates to a preparation method of a portable freeze-dried Chinese wolfberry polysaccharide solid beverage, which comprises the following steps: taking Qaidam Chinese wolfberry pomace as raw material, after pretreatment, using cellulase-assisted ultrasonic extraction and vacuum low-temperature concentration to obtain a Chinese wolfberry polysaccharide solution; then mixing the Chinese wolfberry polysaccharide solution with a probiotic auxiliary material mixture uniformly in a sterile manner, pre-freezing, freeze-drying and then dispensing to obtain a finished product. The application adopts an 'enzymatic cold extraction and vacuum low-temperature concentration' process, greatly improves the extraction rate and activity of Chinese wolfberry polysaccharide, shortens the freeze-drying time, and the prepared solid powder is portable and easy to store, convenient to brew, suitable for multiple scenes, through the compounding of probiotics and zinc gluconate and the sugar-free formula, it is suitable for sugar control groups. The application makes full use of the resource advantages of Qaidam Chinese wolfberry, solves the problems of existing product homogenization, poor portability, raw material waste and the like, and the product has both functionality and convenience.

This invention discloses a core-shell structured slow-release microbial fertilizer for grapes and its preparation method, belonging to the field of microbial slow-release fertilizer technology. The invention prepares three-layer core-shell structured microbial fertilizer granules, consisting of a microbial core layer, a nutrient layer, and a shell layer, from the inside out. The microbial core layer contains a complex microbial community, modified γ-polyglutamic acid, and trehalose; the nutrient layer is compounded with fast-acting nitrogen, phosphorus, and potassium fertilizers, and slow-release nitrogen fertilizer; the shell layer uses a composite system of modified γ-polyglutamic acid, nano-montmorillonite, and grape pomace biochar. This invention constructs an ion barrier through dual modification of γ-polyglutamic acid with phosphate groups and amino groups, improving the survival rate of the microbial strain and its rhizosphere colonization ability. Simultaneously, utilizing the protonation characteristics of amino groups at pH, a positive feedback loop of rhizosphere microenvironment-responsive fertilizer release is constructed. Combined with nano-montmorillonite and grape pomace biochar, the granule's mechanical strength and slow-release performance are enhanced, soil structure is improved, and the resource recycling of grape processing waste is achieved.

This invention discloses a compound bio-fermented feed and its preparation method, belonging to the field of feed processing technology. The compound bio-fermented feed comprises the following raw materials in parts by weight: 55-65 parts of North China camel hair quinoa, 5-10 parts of sea buckthorn pomace, 15-20 parts of corn flour, 3-5 parts of molasses, 0.4-0.8 parts of compound microbial agent, 2.5-3 parts of silica, and 0.5-1 parts of antifungal agent. The compound bio-fermented feed prepared by this invention has excellent antifungal properties, and also has high content of crude protein, amino acids, and other nutrients, low crude fiber content, while adding flavonoid active ingredients, demonstrating good nutritional optimization effects.

The application provides a feed additive and a preparation method thereof, and feed. The preparation method of the feed additive comprises the following steps: carrying out rubbing treatment on fresh mulberry branches to prepare a filamentous material; mixing the filamentous material with mulberry pomace and a leavening agent to prepare a mixture; carrying out fermentation treatment on the mixture to prepare a fermentation product; and sequentially carrying out ultrasonic extraction, concentration, drying and crushing on the fermentation product to prepare the feed additive. The preparation method of the feed additive expands the utilization mode of mulberry resources.

This invention discloses a UV-photolysis product based on citrus fruits and its application in cosmetics. Citrus fruits are rich in citric acid, which, as a β-hydroxy polyacid, readily undergoes decarboxylation free radical reactions to generate smaller molecular weight organic acids such as glycolic acid. Furthermore, polysaccharides and monosaccharides in citrus fruits can also be degraded into small molecule organic acids such as citric acid and glycolic acid under the action of free radicals. Therefore, this invention adds hydrogen peroxide as a free radical source, generating hydroxyl free radicals upon UV irradiation. By adjusting the free radical concentration, the bidirectional growth of citric acid and glycolic acid is achieved, resulting in new therapeutic effects. This invention achieves full utilization of citrus fruit juice and pomace, reducing waste generation. Simultaneously, the raw materials obtained from UV-photolysis of citrus fruits possess excellent soothing, oil-controlling, and exfoliating effects.

The utility model relates to mechanical engineering and food processing technical field discloses a high -speed centrifugal juicer fruit residue cleaning device, including power mechanism, the top of power mechanism is connected with the stirring barrel, the one side of stirring barrel and power mechanism is provided with the fruit residue barrel, the top of stirring barrel and fruit residue barrel all is provided with the cover, the inside of stirring barrel is provided with the knife net, the bottom of cover near stirring barrel is provided with the guide plate, the guide plate is located the top of knife net, the utility model discloses that the gas of outside goes into the inside of stirring barrel through the air inlet, and the gas flows out from the air outlet pipe, and the air outlet angle of air outlet pipe is the concave shape of the guide plate, when the gas blows to the guide plate, the guide plate carries out the circumferential diffusion to the cylindrical gas, and the diffused gas flows to the place of knife net, blows the fruit residue that does not throw out on the knife net, makes the fruit residue separate from the surface of knife net, avoids the fruit residue to accumulate in the knife net, and the fruit juice flows out to influence the knife net to press the fruit juice into fruit juice.

The application provides a fermentation method for increasing the content of zeaxanthin and application thereof in eyesight-improving drinks, and comprises the following steps: S1, mixing fruit residues for pretreatment, S2, enzymolysis, S3, preparation of fermentation medium, and S4, inoculation and fermentation. Through the mixing, pretreatment, enzymolysis and fermentation of seabuckthorn fruit residues, loquat fruit residues and sweet potato skin residues, high-content zeaxanthin is produced, the high-value utilization of solid waste resources is realized, the raw material cost is reduced, the production method of zeaxanthin is effectively expanded, and the equipment requirement is low and easy to popularize on a large scale.

This invention belongs to the field of compound extraction technology, specifically relating to a ball milling extraction method for anthocyanins from the fruit or pomace of *Sorbus nigra* var. *nigra*. The extraction method is as follows: Washed *Sorbus nigra* fruit (or pomace) is dried and pulverized into coarse powder; the coarse powder and extraction solvent are added to a centrifuge tube, and grinding beads are added simultaneously for crushing and extraction; after extraction, the mixture is filtered and centrifuged, and the supernatant is collected; the supernatant is rotary evaporated to a certain volume and then freeze-dried to obtain *Sorbus nigra* anthocyanin extract; the extract sample is dissolved, filtered through a 0.22 μm filter membrane, and analyzed and quantified using ultra-high performance liquid chromatography-mass spectrometry (UHPLC). This process is simple to operate, environmentally friendly, and achieves a high anthocyanin extraction rate.

A high-antioxidant tomato flavoring condiment is made from tomato peel and pomace and tomato sauce as raw materials. The mixture undergoes ultrasonic pretreatment and enzymatic pretreatment, followed by a three-step fermentation process using brewer's yeast, lactic acid bacteria, and acetic acid bacteria. The ultrasonic pretreatment involves adding olive oil, glyceryl monostearate, and citric acid to the tomato peel and pomace juice, followed by ultrasonic treatment. This invention enhances the release of bioactive substances and the dissolution of nutrients through ultrasonic pretreatment and enzymatic hydrolysis, thereby significantly increasing the content of antioxidants in the tomato peel and pomace and improving the product's antioxidant capacity. Combined with a three-stage fermentation process, the product develops a unique flavor. The original condiment juice is amber in color, has a refreshing and tangy taste without astringency, and possesses strong antioxidant activity and tomato aroma. Furthermore, marine materials such as seaweed and sea grapes are added as raw materials to prepare a marine-based condiment. After fermentation, these release amino acids, anthocyanins, and other substances, effectively improving the product's nutritional value.

The utility model discloses a kind of secondary extraction devices of spice residue, including the platform with supporting leg, the extraction tank being set on platform, the top cover being set on the upper end of extraction tank, the drain pipe being set in the lower part of extraction tank, drain valve being set on drain pipe, and the reduction motor being fixedly connected to the lower end of platform and the output shaft is inserted into extraction tank;The end of the output shaft in extraction tank is fixedly connected with the plug-in block;It further includes the barrel being placed in extraction tank and the upper end is open, the lower end of the barrel is provided with multiple universal ball;Several through holes are provided on the bottom and sidewall of the barrel;The center of the barrel bottom is provided with connecting seat, the recess of the plug-in block is provided on the connecting seat and is embedded. The utility model has the advantages that: it can be more easily contacted to all corners of extraction tank, ensure thorough and fast cleaning effect, thereby improve overall work efficiency and reduce maintenance time.

The present application relates to fruit wine brewing technical field, especially to a kind of efficient solid-liquid separation brewing equipment of hawthorn fruit wine.The technical scheme comprising: the tank body of erection on support, stirring mechanism is equipped in tank body, it includes transmission shaft, threaded guide rod and the stirring page of being sleeved on it, both are through helical transmission cooperation.Locking switching mechanism connected with transmission shaft locks transmission shaft circumferential rotation in first working condition to make stirring page helical downward stirring, the second working condition is locked stirring page circumferential rotation to drive transmission shaft rotation.Tank body bottom is equipped with slag discharge driving mechanism, with threaded guide rod bottom end transmission connection, when transmission shaft rotates, drive slag discharge component action.The present application is combined by negative pressure fermentation and pneumatic switching, utilizes stirring page helical downward to realize three-dimensional depth stirring, strengthens solid-liquid mass transfer;After switching, planet variable speed mechanism is driven to increase the torque of auger and discharge slag, effectively prevent fiber fruit residue blockage.

This invention discloses a juicing cup device for a cold-press juicer and the cold-press juicer itself. The juicing cup device includes a juicing barrel and a pressing punch. The juicing barrel includes a barrel body and a barrel bottom fixed to the periphery of the barrel body. The pressing punch has a pressing surface, a back surface, and an outer peripheral wall. The barrel bottom is recessed with multiple arranged fruit and vegetable flow guiding grooves, and the pressing surface is convex with multiple arranged fruit and vegetable flow guiding ribs. The multiple fruit and vegetable flow guiding grooves and multiple fruit and vegetable flow guiding ribs are matched in a concave-convex manner. It has the following advantages: during the pressing process, the fruits and vegetables are extended along the lines and gradually squeezed into an oval cake shape by the dual action of the fruit and vegetable flow guiding grooves and fruit and vegetable flow guiding ribs, which improves the pressing efficiency. As the volume of fruits and vegetables placed in the juicing barrel gradually decreases, juice begins to be produced. The juice has a much higher fluidity than the pulp, and the ribs can also prevent the movement of fruit and vegetable pulp, avoiding blockage of the juice outlet caused by the movement of fruit and vegetable pulp.

This invention belongs to the field of reconstituted tobacco technology, and provides a reconstituted tobacco based on a functional compound of Phyllanthus emblica and its preparation method. The reconstituted tobacco includes a porous composite substrate and a coating liquid. The Phyllanthus emblica functional compound includes Phyllanthus emblica pomace pulp and Phyllanthus emblica extract. The porous composite substrate is prepared by mixing and molding Phyllanthus emblica pomace pulp and tobacco pulp, wherein the Phyllanthus emblica pomace in the pulp has a porous and loose structure. The coating liquid is prepared by mixing Phyllanthus emblica extract and tobacco concentrate. The reconstituted tobacco prepared by the method of this invention can enhance the fruity sweetness and aroma of the reconstituted tobacco, improve its aroma quality, reduce its irritation, reduce its woody smell, and effectively improve the comfort of the reconstituted tobacco.

This invention provides a soil conditioner prepared from Phyllanthus emblica pomace and its preparation method, relating to the field of plant by-product processing technology. The soil conditioner comprises Phyllanthus emblica pomace, animal manure, biochar, modified starch, modified pectin, sodium dextran sulfate, a compound microbial agent, and Sphingomonas sphingosine monocytogenes. The Phyllanthus emblica pomace is first soaked in sodium chloride solution, then fermented and filtered with Sphingomonas sphingosine monocytogenes. The filtered residue is then sterilized, mixed with animal manure, and composted. The filtrate is mixed with other substances and then combined with the composted fertilizer. This invention overcomes the shortcomings of existing technologies, effectively regulates alkaline soil, and to a certain extent, can remediate heavy metals in the soil and promote crop growth.

This invention relates to a monk fruit residue extract containing multiple active ingredients, comprising the following components: 10ppm-20wt% squalene, 1ppm-10wt% monk fruit glycosides, 10ppm-20wt% linoleic acid, 10ppm-20wt% sitosterol, and excipients. This invention fully utilizes monk fruit residue, resulting in an extract rich in various economically valuable active ingredients, with high yields of each. The process is continuous, the equipment is simple, the operation is highly operable, and the production cost is low, making it suitable for industrial production and achieving comprehensive utilization of monk fruit residue resources.

This invention discloses an apple pomace ESP-Zein-lutein composite nanoparticle delivery system and its preparation method, belonging to the field of functional food carrier and bioactive substance delivery technology. ESP is purified from apple pomace through hot water extraction, TCA deproteinization, and dialysis decolorization. Combined with antisolvent precipitation and electrostatic adsorption technology, composite nanoparticles with uniform particle size and high stability are prepared. The optimized ratio is Zein:ESP:lutein = 1:0.4:0.08. In this system, Zein and lutein form a hydrophobic core, and ESP forms a shell through hydrogen bonding and electrostatic interactions. The lutein encapsulation rate reaches 90.5%, significantly higher than the 54.7% of the single Zein system, making it suitable for targeted delivery of functional food additives, antioxidants, and eye health-related products.

This invention discloses a freeze-dried fruit pulp extraction method for enriching polypeptides from cactus pomace, comprising the following steps: Step 1: Raw material pretreatment: Select fresh cactus pomace, remove residual pulp and impurities, dry in a vacuum freeze-drying device, pulverize and pass through a sieve to prepare freeze-dried fruit pulp for later use; Step 2: Water extraction sample preparation: Weigh the freeze-dried fruit pulp, add distilled water for the first reflux extraction; filter and collect the supernatant, reflux extraction again; combine the two supernatants, concentrate in a vacuum concentrator until no obvious water remains, and then dry under vacuum to obtain the water-extracted sample; Step 3: 60% ethanol extraction sample preparation: Weigh the freeze-dried fruit pulp, add 60% ethanol solution as the extraction solvent to obtain the 60% ethanol extraction sample; Step 4: Pretreatment for LC-MS detection; Step 5: LC-MS / MS detection. This process has clear parameters and significant polypeptide enrichment effect, and is suitable for the efficient extraction and research application of cactus polypeptides.

The application concerns the treatment of fruit and vegetable pomace, a byproduct of juice extraction or pulp production. The application concerns a process enabling the transformation of pomace into a product intended for further food consumption. The process involves optionally diluting the pomace with a working fluid to obtain a suspension, followed by mechanical separation of consumable and non-consumable fractions using hydraulic separation, mechanical screening, or a horizontal centrifuge. The consumable fraction is subjected to flow sterilization using ultrasound. After sterilization, the product can be concentrated and then packaged. This solution enables the production of a microbiologically safe product and the effective management of fruit and vegetable pomace in the food industry.

This invention relates to the field of carbon material preparation technology, specifically disclosing a method for preparing porous carbon materials using a hierarchical synergistic activation method and its application. This method uses waste biomass from *Siraitia grosvenorii* pomace as raw material, sequentially undergoing low-temperature pre-activation, water washing, high-temperature synergistic activation, and isothermal acid washing to obtain porous carbon materials with ultra-high specific surface area. Scanning electron microscopy analysis and pore structure detection results show that the carbon material exhibits a hierarchical porous layered structure. Electrochemical tests show that the material possesses excellent capacitance performance, with a specific capacitance reaching 200-450 F / g at a current density of 0.5 A / g. When this porous carbon material is assembled into a symmetrical supercapacitor, after 10,000 cycles at a current density of 10 A / g, the specific capacitance retention rate remains above 90%, demonstrating good cycle stability and showing promising application prospects in the field of energy storage.

This utility model discloses a goji berry residue collection device for a goji berry pressing machine, including a goji berry pressing machine. The residue from the machine's discharge end is conveyed to a vibrating screen via an elevator. The vibrating screen is equipped with a primary and a secondary screen. The residue is screened out through the primary screen, and the seeds are screened out through the secondary screen. This goji berry residue collection device disperses the pressed and agglomerated residue through the vibrating screen, separates the seeds to be recovered, and other impurities such as peels and stems enter a drying device. After drying, the peels and seeds shrink and dry due to water loss, weakening their binding force. After being conveyed by air, they collide in the separation chamber, separating the peels and seeds. The seeds are then recovered by air separation and returned to the vibrating screen for further processing. This method results in low impurity content and high recovery rate in the recovered seeds.

The utility model relates to the food industry and can be used to obtain pectin from various types of pectin-containing plant materials. The technical result of the utility model is: an increase in the yield of pectin from grape and pomegranate pomace; a reduction in the number of process stages due to single-stage fermentation; a decrease in the process temperature and energy consumption; elimination of the use of mineral acids and sulfur dioxide; improved process reproducibility and controllability; preservation of the molecular weight and gelling properties of pectin; expansion of the raw material base for pectin production. The essence of the utility model is that plant pomace (grape or pomegranate) is crushed and, if necessary, dried to a moisture content of 10–15%. The prepared raw material is mixed with water at a water ratio of 1:10 for 30 minutes. A multi-enzyme composition is added to the resulting suspension at a rate of 0.5% of the dry weight of the raw material. Enzymatic treatment is carried out at a temperature of 40–50°C and a pH of 3.5–4.5 for 60 minutes with stirring. A distinctive feature of the multi-enzyme composition is the predominance of pectolytic activity and auxiliary cellulolytic enzymes. The combined action of pectolytic and cellulolytic enzymes breaks down the cell walls of the plant material and dissolves the pectin. After fermentation is complete, the mixture is filtered or centrifuged to separate the solid phase. The resulting liquid phase is purified and then concentrated and dried to obtain dry pectin.

The utility model relates to blueberry juice processing technical field, and disclose a kind of anti-blocking conveying pipeline in blueberry juice processing production line, including main pipeline and the pedestal of main pipeline bottom, the top edge of pedestal is equipped with PLC console.This anti-blocking conveying pipeline in blueberry juice processing production line, by the setting of backflushing mechanism, when using, first by the two pressure gauges of main pipeline surface installation detect the pressure difference in main pipeline, if the pressure difference is larger, at this moment, PLC console controls the closing of main pipeline two sides external valve, and opens electric control valve A and electric control valve B, at this moment, main pipeline and backflushing pipeline form passage, and start the backflushing pump of bottom, backflushing pump input backflushing liquid in liquid storage tank to main pipeline interior carries out backflushing operation, flushes down the pomace particles and other substances adhered to the inner wall of main pipeline, can effectively remove stubborn blockage, further guarantee the smooth of conveying pipeline, improve anti-blocking capacity.