623 results about "Pomace" patented technology

The invention relates to a preparation method and application of sea buckthorn pomace flavone extract freeze-dried powder, and belongs to the technical field of natural product extraction. The method comprises the following steps: pretreating (drying and powdering) a sea buckthorn pomace raw material, preparing a crude extract, purifying the extract, freeze-drying the extract, and finally obtaining the sea buckthorn pomace flavone extract freeze-dried powder. The by-product sea buckthorn pomace in the sea buckthorn processing process is subjected to resource utilization, the vibration type ultrafine pulverizer is adopted for pulverizing to increase the extraction surface area, the ultrasonic synergistic biological enzymolysis method is adopted for promoting release of active molecules, the efficiency is improved, energy and time are saved, no harmful solvent is used in the extraction process, and the method is environmentally friendly, simple in preparation process and high in operability; the large-scale production is easy to realize. According to the sea buckthorn pomace flavone extract freeze-dried powder prepared by the method, the total flavone extraction amount reaches 17.79-23.05 mg / g of the dry weight of sea buckthorn pomace, the purity can reach 50-65%, and the sea buckthorn pomace flavone extract freeze-dried powder has good oxidation resistance, alpha-glucosidase inhibitory activity and alpha-amylase inhibitory activity and can be used for developing products for reducing blood sugar.

The invention relates to the technical field of agricultural planting, and discloses a fertilization ratio optimization method for a pitaya growth cycle, which comprises the following steps: sample collection: collecting root soil from a plurality of pitaya plantations according to the pitaya growth cycle, and collecting soil layers with different depths in a layered manner; soil plant analysis: detecting the content of elements in the soil; strain separation: using a plate streak separation method; material screening: testing a carrier material, and evaluating adsorption of the material to microorganisms; organic raw material treatment: waste pitaya branches and pomace in the plantation are collected; according to the growth nutritional requirements of young trees, the technology is integrated; and according to the growth cycle result, the technology is optimized to improve the technical details. Soil and plant nutrition conditions are accurately mastered through sample collection and analysis, a scientific basis is provided for fertilization, and blind fertilization is avoided. According to the technology integration, all links are integrated and perfected, and an efficient closed loop is formed. Finally, the fertilizer utilization rate is effectively improved and high-quality and high-yield pitaya is realized.

The present disclosure relates to molded fiber formulations suitable for the automated, efficient, high-speed production of fiber-based containers, particularly for containers for use with produce such as apples. Fiber compositions are created as slurries to be used in the manufacture of molded fiber products. Embodiments of the fiber composition include a fiber base mixture of pulp and water, with some amount of a fiber substitute additive that is chemically compatible with the product to be stored in contact with the final molded fiber product. In an embodiment, apple pomace is a compatible fiber substitute for use in an apple container in that it is compatible with apples. Pomace is the pulp residue remaining after processing of fruit to extract its juice, e.g., by crushing, pressing. Pomace includes the processed residue of seeds, stems, skin and core material of the fruit in addition to at least some residue of the fruit juice itself as it is typically not possible to extract all the juice in a processing operation. Pomace may be added to the base fiber as a dried pulp, a wet pulp, or a rehydrated pulp (i.e., the pomace was dried and then rehydrated with water) or any combination of the preceding.

To provide a method for producing an oleanolic acid-containing extract which enables easy production of an oleanolic acid-containing extract from grape pomace without the need of using high-concentration organic solvents.SOLUTION: This method includes: a first step of preparing a mixed solution containing a natural deep eutectic solvent with sugar beet-derived betaine as the hydrogen bond acceptor and grape pomace; and a second step of deriving an extract containing an oleanolic acid from the mixed solution prepared in the first step.SELECTED DRAWING: None

The pomace and pericarp feed processing fermentation device comprises a crushing tank and a fermentation tank, a cover plate is movably mounted at the top of the fermentation tank, an exhaust pipe is mounted on the cover plate, a liquid storage pipe is fixed in the fermentation tank, and a solid fermentation area is formed between the outer wall surface of the liquid storage pipe and the inner wall surface of the fermentation tank. A material stirring mechanism is rotationally mounted on the liquid storage pipe in the solid fermentation area and comprises a sleeve, an electric heating plate is mounted in the wall body of the sleeve, an overflow hole is formed in the liquid storage pipe at the top of the solid fermentation area, a seepage hole communicated with the liquid storage pipe is formed in the fermentation tank on the bottom wall of the solid fermentation area, and a lifting plate is arranged in the liquid storage pipe; a liquid discharge pipe is fixed on the fermentation tank under the liquid storage pipe; and a slag discharge pipe is fixed on the fermentation tank at the bottom of the solid fermentation area. The method has the advantages that the residues and the fermentation liquor are fully contacted, the fermentation is uniform, and the prepared finished product has the advantages of high nutrition density and long preservation time.

According to the preparation method disclosed by the invention, the whole fruit juice of the lonicera caerulea (which retains fruit residues) is fermented by virtue of the plant lactobacillus KLDS1.0391, KLDS1.0320 or KLDS1.0368, so that the xanthine oxidase (XO) inhibition activity is remarkably improved. After fermentation, the XO inhibition rate is increased to 48-50.87% (the content of unfermented juice is 31.21%), the total phenol content is increased by 15-24.3%, and the contents of main XO inhibitors in the lonicera caerulea: cyanidin-3-O-glucoside (IC50 = 115.28 [mu] M), cyanidin-3, 5-diglucoside (IC50 = 116.34 [mu] M), peonidin-3-glucoside (IC50 = 105.34 [mu] M), quercetin (IC50 = 88.75 [mu] M), catechin (IC50 = 110 [mu] M) and caffeoylquinic acid (IC50 = 250.35 [mu] M) are remarkably increased. Wherein the quercetin content is increased by 73.8% at most (KLDS1.0320 strain fermentation is performed for 24 hours), and the XO inhibition rate is increased from 31.21% to 50.87%. Technical support is provided for development of a natural XO inhibitor and a functional fermented beverage, so that a new thought is provided for functional fermented juice with lonicera caerulea as a key component.

The invention relates to the technical field of beer preparation and processing, in particular to lemon beer and a preparation method thereof. The method specifically comprises the following steps: (1) performing enzymolysis on lemon pomace, filtering, and drying to obtain enzymolysis lemon pomace; (2) mixing wort, humulus lupulus and the enzymolyzed lemon pomace obtained in the step (1), decocting, and filtering to obtain a to-be-fermented liquid; (3) inoculating beer yeast into the to-be-fermented liquid obtained in the step (2), and fermenting to obtain beer fermentation liquid; (4) performing mixed fermentation on the to-be-fermented liquid obtained in the step (2), the enzymolysis lemon pomace obtained in the step (1) and zymophyte to obtain lemon fermentation liquid; and (5) mixing the beer fermentation liquor obtained in the step (3) with the lemon fermentation liquor obtained in the step (4) to obtain the lemon beer. The lemon beer prepared by the method disclosed by the invention has obvious lemon fruit flavor and fragrance, is good in taste, mellow in bouquet taste, pure in wine body and free from peculiar smell, and is suitable for people of all ages to drink.

The present invention addresses the problem of providing an antioxidant composition having durable antioxidant activity.　The present invention provides: an antioxidant composition containing, as an active ingredient, a light-irradiated product of a grape pomace extract or a new compound contained in said light-irradiated product; and a method for producing a durable antioxidant material, the method including a step for pressing a grape raw material in a wine production process to obtain a grape pomace extract including grape skin and seeds, and a step for irradiating the obtained grape pomace extract with light.

The present invention provides a fruit juice efficient juicing device, which relates to the field of fruit juicing devices, including a frame; a juicer body is installed on the upper inner side of the frame, and a spiral cutter shaft is rotatably connected inside the juicer body, and a spiral cutter is arranged on the spiral cutter shaft inside the juicer body. Through the cooperation of a transmission component, a material guide trough, a rotating shaft, a limit plate and a spring guide rod, the material guide trough can be reciprocated during the operation of the motor, so that the fruit residue adhered to the inside of the material guide trough can be quickly separated, so that there is no need for the staff to clean the inner wall of the material guide trough with tools, thus avoiding unnecessary work burden for the staff; the problem that when the existing fruit juicing equipment is working, when the fruit residue falls into the material guide trough, it is easy to adhere to the inner wall of the material guide trough, and at this time, the staff needs to use tools to clean the fruit residue adhered to the inner wall of the material guide trough, which brings unnecessary work burden to the staff is solved.

The utility model discloses a fruit wine fermentation device convenient for filtering pomace, which comprises a fermentation box for installation, a bracket fixedly connected to the lower end of the fermentation box, a first motor fixed with the fermentation box, a second motor, a third motor arranged at the lower end of the fermentation box, a stirring rod and a baffle plate, the upper end of the stirring rod is fixedly connected with the output end of the first motor, a feeding opening is fixedly formed in the upper end of the right side of the fermentation box, the baffle is installed under the stirring rod, and auxiliary rods are fixedly installed at the upper end and the lower end of the baffle. According to the fruit wine fermentation device capable of conveniently filtering the pomace, the pomace is regularly and slowly stirred in the fermentation process, the temperature in the device is strictly controlled, the fruit wine fermentation and brewing speed is increased, the pomace can be rapidly filtered to obtain fruit wine after fermentation is completed, meanwhile, the pomace is extruded into blocks to be conveniently collected and treated, the operation steps are simplified, and the production efficiency is improved. The time for brewing the fruit wine is saved.

The utility model relates to the technical field of sea buckthorn fruit processing equipment, and discloses a sea buckthorn fruit juice and residue separating device which comprises an extrusion barrel, a conveying barrel located at the top of the outer side of the extrusion barrel and a crushing box located above the top of the conveying barrel. Extrusion plates are arranged at the telescopic ends of the two sets of multi-stage hydraulic cylinders. The fixed hopper is arranged at the bottom end of the extrusion barrel, and a liquid discharge pipe is arranged at the bottom of the fixed hopper. The squeezing plate can be driven by the two multi-stage hydraulic cylinders to be adjusted up and down, pomace can be squeezed, juice and pomace of sea buckthorn fruits can be separated through the filter plate, and the fixed hopper and the squeezing barrel can be disassembled and assembled through mutual matching of external threads on the outer side of the squeezing barrel and internal threads on the inner side of the fixed hopper, so that the squeezing barrel and the fixed hopper are convenient to use. The fruit residues can be cleaned, the filter plate can be clearly disassembled and assembled, the separation device can be repeatedly used conveniently, and the use effect of the separation device is better.

The invention discloses multi-seed fruit juice particle filtering equipment and a filtering method thereof, and relates to the technical field of fruit juice filtering equipment. The invention provides multi-seed fruit juice particle filtering equipment which comprises a rack and the like, the rack is fixedly connected with a placement table, the placement table is fixedly connected with and communicates with a discharging port, the placement table is fixedly connected with a servo motor, the placement table is rotationally connected with a separation net, the placement table is connected with a sealing plate in a clamped mode, and the sealing plate is fixedly connected with hollow mounting plate frames which are circumferentially distributed at equal intervals; the hollow mounting plate frame is fixedly connected and communicated with an air column, the sealing plate is fixedly connected with suction pumps which are circumferentially distributed at equal intervals, and the sealing plate is fixedly connected with air pumps which are circumferentially distributed at equal intervals. By means of the hollow mounting plate frame, the suction pump and other components, solid particles such as pomace accumulated on the separation net can be stirred to prevent the separation net from being blocked, the blocked separation net can be dredged by means of bubbles generated by air suction, and therefore it is guaranteed that fruit juice can smoothly penetrate through the separation net; and the filtering efficiency of the particle filtering equipment is improved.

The utility model belongs to the field of grapefruit processing and filtering, and particularly relates to a fruit juice and pomace separating device which comprises a bottom plate, a base is fixedly installed at the position, close to the four corners, of the top of the bottom plate, a supporting rod is installed in the base in a clamped mode, and a liquid collecting groove is fixedly connected to the inner side of the supporting rod. The bottom of the liquid collecting tank is fixedly connected with a liquid discharging valve, and a shell is fixedly installed on the surface of the bottom plate. When the device is started and stopped, the scraper rotating on the side surface of the rotating shaft in the storage barrel is subjected to inertia effect, so that the rotating speed of the scraper is different from that of the storage barrel, the function of cleaning the inner wall of the storage barrel by the scraper is realized, the possibility of perforation blockage is reduced, and the stability of the device during operation is improved; and secondly, through the structural design that a supporting rod is detached, a liquid collecting tank is detached, and at the moment, a top plate clamped to the top of a storage barrel is taken, the function of cleaning the interior of the device is achieved, the cleanliness of the device is improved, and the service life of the device is prolonged.

The present invention discloses a detachable and washable push-filter juicer and a juice pot thereof, belonging to the technical field of juicers, comprising a body, a filter juicer is fixedly connected to the upper end of the body, a feeding and pushing device for feeding fruits and vegetables can be detachably sleeved on the upper end of the filter juicer, a base is provided at the bottom of the body, a vertically mounted motor is provided on the base, the output shaft of the motor penetrates into the filter juicer and is provided with a knife disc assembly for juicing fruits and vegetables, a pull rod lock assembly that can be movably used to press the feeding and pushing device is provided on the outer side of the upper part of the body, a gear speed regulator is provided on the outer side of the body, a switch contact assembly is provided on the inner side of the upper part of the body, and the motor is electrically connected to the gear speed regulator and the switch contact assembly. The juicer of the present invention is detachable and easy to clean, filtering pomace makes the drinking taste of juice better, is safer to use, and can be promptly stored after juicing, reducing the inconvenience and trouble of users during use.

The invention discloses a feed for improving the flavor of broiler chickens and a preparation method of the feed, and belongs to the technical field of poultry feeds and feed preparation. Comprising the following components in parts by weight: 55 to 65 parts of basic ration, 35 to 40 parts of sea buckthorn pomace and bean dreg combined ferment, 3 to 5 parts of aquatic product leftover enzymatic hydrolysate, 3.5 to 4.0 parts of trehalose, 1.0 to 1.5 parts of ground cinnamon, 1.0 to 1.5 parts of xylooligosaccharide, 0.8 to 1.0 part of choline, 0.0001 to 0.0002 part of organic selenium and 0.01 to 0.02 part of folic acid. The mass ratio of the choline to the aquatic product leftover enzymatic hydrolysate is 1: (3.0-5.6); the mass ratio of the organic selenium to the sea buckthorn pomace and bean dreg combined fermentation product is 1: (58-100); the sea buckthorn pomace and bean dreg combined fermentation product is prepared by respectively pretreating sea buckthorn pomace and bean dregs and then carrying out aerobic, facultative and anaerobic continuous three-stage fermentation. The technical limitations that flavor substances of traditional feed are easy to inactivate and the utilization rate of agricultural by-products is low are broken through, and the breakthrough of flavor quality upgrading, efficient resource conversion and breeding benefit optimization is achieved.

The invention discloses a fermentation preparation method of a high-COD (Chemical Oxygen Demand) composite carbon source, which comprises the following steps: by taking fruit wastes such as apple pomace, grape pomace, banana peel and orange peel as raw materials, carrying out crushing and sterilization pretreatment, then carrying out segmented fermentation, composite enzymolysis and sodium alginate-calcium chloride crosslinking, and finally, carrying out vacuum freeze drying to obtain a powdery carbon source. The COD content of the carbon source reaches 1.5-20 thousand mg / L, the specific surface area is 100-150 m < 2 > / g, the total nitrogen removal rate is larger than or equal to 95% when the adding amount is 200 mg / L, and the turbidity reduction rate is 80-88.2%. According to the method, the integration of a high-COD carbon source and a flocculation function is realized through fruit waste recycling, segmented bioconversion and gel network construction, and the method is suitable for municipal and industrial wastewater treatment.

The invention relates to the technical field of microorganisms, in particular to lactobacillus plantarum XQ1 and application of the lactobacillus plantarum XQ1 in storage, preservation and quality improvement of roxburgh rose pomace. The lactobacillus plantarum XQ1 is preserved in the China Center for Type Culture Collection on December 30, 2024, and the preservation number of the lactobacillus plantarum XQ1 is CCTCC (China Center for Type Culture Collection) NO: M 20242955. The roxburgh rose pomace is directly adopted as a fermentation raw material, and lactobacillus plantarum XQ1 is directly mixed with the roxburgh rose pomace and then sealed and fermented. Under the aerobic condition, the roxburgh rose pomace can be stored for 2 months without rotting and deteriorating, and under the anaerobic condition, the roxburgh rose pomace can be stored for 6 months without rotting and deteriorating. The strain is high in acid resistance, cholate resistance, osmotic pressure resistance and ethanol resistance and can be directly and uniformly mixed with fresh roxburgh rose pomace, water addition for homogenization and sterilization are not needed in the fermentation, storage and preservation process, oxygen introduction is not needed in the fermentation process, and the fermentation method has the advantages of being simple, environmentally friendly and low in cost. When the strain is used for preserving fresh roxburgh rose pomace, the quality of the roxburgh rose pomace can be improved.

The invention discloses an organic fertilizer produced by fermenting chicken manure, which comprises the following components in parts by weight: 60-70 parts of fermented solids, 12-15 parts of modified coal gangue, 5-8 parts of chitosan and 1-1.5 parts of modified 2, 5-furandicarboxylic acid. According to the invention, modified coal gangue and modified 2, 5-furandicarboxylic acid obtained by modifying coal gangue and 2, 5-furandicarboxylic acid are added into an organic fertilizer for granulation, so that the organic fertilizer is prepared. The production method comprises the following steps: mixing the chicken manure, the pig manure, the straw, the rice husk, the mushroom dreg, the traditional Chinese medicine residue, the sawdust, the pomace, the tea leaf extracting solution and the strain A in proportion, and then stacking and fermenting in a fermentation tank; crushing the fermented raw materials to obtain a fermented solid with the mesh number of 120-150 meshes; uniformly mixing the fermented solid, the modified coal gangue, chitosan and the modified 2, 5-furandicarboxylic acid in proportion, and granulating to obtain the organic fertilizer. The produced organic fertilizer is high in nutrient content, high in fertilizer efficiency, free of peculiar smell and odor and capable of improving the soil environment and increasing the crop yield.

The invention relates to the technical field of wastewater multi-stage treatment, in particular to a wine brewing wastewater purification device which comprises a treatment box, an upper water outlet and a lower water outlet, the upper water outlet and the lower water outlet are located on the two sides of the treatment box, an inclined plate is installed in the middle of the inner side of the treatment box, and the bottom position of the inclined plate is matched with the position of the upper water outlet; a groove hole is formed in the inclined plate, a plurality of penetrating type sieve holes are evenly formed in the inner side of the groove, and a sieve net is arranged on the inner sides of the sieve holes. When the multiple first sieve plates are located above the inclined plate, the multiple second sieve plates are located below the inclined plate. Two groups of sieve plates with different movement modes are adopted, when one group of sieve plates works, the other group of sieve plates descends below an inclined plate to be cleaned, the sieve plates are cleaned while the sieve plates are kept working, fruit residues and grain husks in waste water are filtered, yeast paste and diatomite penetrate through a sieve mesh due to small particles, and the yeast paste and the diatomite are separated from the sieve mesh. And next-stage treatment is carried out.

The invention provides low-GI oat bran and cistanche skin residue brewing powder and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: respectively cleaning, drying and crushing the oat bran and the cistanche peel pomace, degreasing and curing the oat bran powder, uniformly mixing the oat bran powder with the cistanche peel pomace powder subjected to ultrasonic treatment, spray drying and radio frequency sterilization treatment, the xylitol and the konjaku flour, and finally performing vacuum nitrogen-filled packaging to obtain the brewing powder. According to the method disclosed by the invention, nutritional active ingredients of the raw materials are effectively reserved, the reconstituability and taste of the product are improved, and the prepared blending powder has the characteristic of low glycemic index, is suitable for people needing to control blood sugar, and also has certain oxidation resistance.

The invention belongs to the technical field of feed preparation, and particularly relates to a method for preparing a feed raw material through synergistic fermentation of rapeseed dregs and pomace. The method systematically solves the technical problems of anti-nutritional factor residue, pomace decay risk, low fiber utilization rate, unbalanced nutrition and the like of rapeseed meal, and has the core advantages of thoroughness and safety of detoxification, no chemical residue, significantly improved fiber degradation rate, and significantly improved process stability by inhibiting infectious microbe pollution through segmented temperature control. The method provides an industrial feasible path for high-value utilization of the rapeseed dregs and the pomace, and has both economic benefits and environmental benefits.

The invention discloses a siraitia grosvenorii pomace extract as well as an extraction method and application thereof. Relates to the technical field of biological fermentation and natural product extraction. Comprising the following steps: strain activation and mixed culture; biological fermentation pretreatment; decoloring and eluting; and enriching and drying. Through enzyme system complementation of compound microorganisms, cell wall structures of the siraitia grosvenorii residues are degraded in stages, saponin, polyphenol, flavone and polysaccharide are synchronously released, and the biological activity is remarkably improved. The layer-by-layer decomposition of the siraitia grosvenorii residue fiber structure is realized by adopting sectional fermentation, and the dissolution of functional components is promoted; ultrasonic synergistic auxiliary extraction is combined, so that efficient wall breaking and component dissolution are realized; the steps of ultrasonic extraction, macroporous resin decoloration and the like are designed in series, so that the solvent dosage is reduced by 50%, and the energy consumption is reduced by 35%; the gradient elution realizes simultaneous collection of functional components such as saponin, flavone, polyphenol and the like. The extract can be directly used for functional food, medicines or cosmetics, and the fermentation liquor can be processed into the momordica grosvenori flavored lactic acid bacteria drink.

The invention relates to the technical field of biology, in particular to application of rosa roxburghii tratt active extract in preparation of a medicine for treating dyszoospermia. The extract provided by the invention is prepared from roxburgh rose fruits or roxburgh rose pomace through extraction and enrichment, the raw material resources are rich, the price is low, and the toxic and side effects are low. Animal experiments show that the roxburgh rose active extract has the activity of improving dyszoospermia, and the roxburgh rose active extract can obviously increase the sperm concentration and motility rate of mice with dyszoospermia, reduce the malformation rate and obviously increase the thickness of spermatogenic epithelium, the number of supporting cells and the number of interstitial cells of testicular tissues of the mice with dyszoospermia. WB detection analysis shows that the action way of improving the dyszoospermia by the roxburgh rose active extract is to inhibit activation of an oxidative stress Keap1 / Nrf2 signal channel. The rosa roxburghii tratt active extract has a new function of improving dyszoospermia and can be applied as a medicine for improving dyszoospermia.

The utility model discloses a pectin extraction device and aims to provide a pectin extraction solution which is high in efficiency, energy-saving and environment-friendly. The device comprises a smashing assembly, a heat treatment assembly and a separation assembly, pomace is smashed through the smashing assembly, the smashed pomace is heated through the heat treatment assembly, and pectin and the pomace are separated through the separation assembly. Due to the design of the device, the pectin extraction process is automatic and continuous, the extraction efficiency and purity are improved, the energy consumption and environmental pollution are reduced, the operation process is simplified, and the maintenance cost is reduced. The pectin extraction device disclosed by the utility model is suitable for large-scale production of pectin in the food industry, and has a good market application prospect.

The invention discloses a preparation method and application of a blueberry anthocyanin extract, and belongs to the technical field of natural product extraction. The preparation method comprises the following steps: mixing blueberry pomace powder and water according to a solid-liquid ratio of 1: (10-50), exhausting, performing ultrasonic-assisted extraction, adding hemicellulase accounting for 0.6-1.4% of the mass of the pomace powder, extracting at 40-60 DEG C for 1-4 hours, and finally centrifuging to obtain a blueberry anthocyanin extracting solution. According to the method, the blueberry pomace is cooperatively treated by ultrasonic waves and hemicellulase, so that the defects of low efficiency and easy degradation of anthocyanin in a traditional extraction method are overcome, and the method has the outstanding advantages of high extraction rate, good activity maintenance and green and environment-friendly process. The obtained extract shows excellent DPPH and ABTS < + > free radical scavenging ability, and can be widely applied to functional food, health care products and cosmetics as a natural antioxidant.

The invention provides application of a roxburgh rose extract in preparation of a product for treating hyperuricemia and regulation and control of a purine metabolic pathway, and belongs to the technical field of biological medicines. The roxburgh rose aqueous extract extracted from roxburgh rose pomace can effectively intervene in hyperuricemia through a dual action mechanism: on one hand, the roxburgh rose aqueous extract significantly inhibits the expression of xanthine oxidase (XOD) in the liver, and reduces the generation of uric acid; on the other hand, expression of key urate transporters (including GLUT9, URAT1, ABCG2 and OAT1) is regulated and controlled, uric acid is promoted to be excreted through the kidney, and therefore the blood uric acid level is reduced in a synergistic mode, a solid theoretical basis and technical support are provided for developing a new HUA prevention and treatment strategy based on natural products, and a new thought is provided for prevention and treatment of hyperuricemia.

The application discloses a method for producing pectin oligosaccharides by microbial degradation of pomace and application thereof. The method comprises the following steps: adding microbacterium A5 to a culture medium containing pomace to perform fermentation to obtain a fermentation liquor, performing fractional pressing filtration and filter sterilization on the fermentation liquor, performing ethanol precipitation to extract a pectin crude product, removing protein, performing ion exchange chromatography, dialysis desalting, freeze drying and the like to purify two pectin oligosaccharides POS-1 and POS-2 with a purity greater than 95%; the pectin oligosaccharides POS-1 and POS-2 have strong scavenging capacity on hydroxyl radicals and DPPH free radicals and the capacity of inhibiting the activity of respiratory RNA viruses such as influenza virus H1N1 and respiratory syncytial virus RSV, and can be applied to medicines or health foods.

The invention relates to the technical field of organic fertilizer preparation, and discloses a polyaspartic enzyme carbon-based bacterium bio-organic fertilizer and a production method thereof, and the polyaspartic enzyme carbon-based bacterium bio-organic fertilizer comprises the following components by weight: 80-82 parts of livestock manure; 15 to 16 parts of straw; 4.5 to 5.5 parts of candy pomace; 0.5 to 2.0 parts of a polyaspartase flora; 0.3 to 1.5 parts of a carbon-based functional flora; 0.1 to 1.0 part of a compound enzyme nanocapsule; 10 to 20 parts of a straw biochar carrier; the compound enzyme nanocapsule is of a chitosan-silicon dioxide core-shell structure and is prepared from a chitosan solution, silicon dioxide sol and embedded high-temperature-resistant ligninase. Through biochar carrier optimization, two-stage fermentation and composite coating layer design, the synergistic interaction of efficient synthesis of humic acid, bacterium-enzyme long-acting activity maintenance and accurate nutrient controlled release is realized.

The invention provides anti-moisture absorption pineapple whole fruit powder and a preparation method thereof, and belongs to the technical field of food processing. An anti-moisture-absorption agent used for the anti-moisture-absorption pineapple whole fruit powder is prepared from pineapple pomace powder, vital gluten and maltodextrin according to the mass ratio of (0.05-0.15): (0.1-0.3): 1, pineapple juice and the anti-moisture-absorption agent are mixed to obtain mixed feed liquid, the mixed feed liquid is homogenized, subjected to dynamic high-pressure microjet treatment and subjected to spray drying, and the anti-moisture-absorption pineapple whole fruit powder is obtained. Wherein the addition amount of the anti-moisture-absorption agent is 60-80wt% of the solid content of the pineapple juice. The pineapple pomace powder and the vital gluten are innovatively introduced to partially replace maltodextrin, so that the problem that the sensory quality such as aroma, flavor, color and the like of the fruit powder is reduced due to excessive use amount of the maltodextrin is solved; the raw materials are natural, healthy, low in price and easy to obtain, the content of dietary fibers and protein of the finished product is increased, and the nutritional value is higher.

The invention relates to the field of food processing, and particularly discloses composite yeast for low-GI bread, a preparation method of the composite yeast and the low-GI bread. The low-GI bread composite yeast comprises the following raw materials in parts by weight: 4-5 parts of saccharomyces cerevisiae, 3-5 parts of lactobacillus plantarum, 1-2.5 parts of pediococcus pentosaceus, 100-150 parts of solid state fermentation pomace powder, 0.1-0.5 part of an enzyme inhibitor and 25-40 parts of millet resistant starch. The compound yeast is used for preparing the bread with the low GI value, and the prepared bread is low in glycemic index, good in expansibility, large in size, good in water binding capacity and not prone to hardening.