2216 results about "Pomace" patented technology

Disclosed is a method of producing a reconstituted fruit, herb, and/or seed fiber product, the product produced using the method, and dietary supplements containing the product. The steps used to produce the product include expressing juice from a fruit (such as cranberries), herb, or seed; concentrating the juice by removing water; infusing pomace obtained during expression of the juice with the concentrated juice, and drying the steeped pomace to obtain a dry, non-hygroscopic, free-flowing nutritional supplement.

The invention relates to a bio-protein feed prepared by adopting a cellulose raw material, and the bio-protein feed provided by the invention comprises an organic material and complex bacteria, wherein the weight of the complex bacteria is 1-10% of that of the organic material; and the organic material comprises the cellulose raw material, rapeseed meal and bran; the cellulose raw material is one or more of corn stalks, corn cobs, straw, manioc waste and fruit residue; and the complex bacteria comprises bacillus subtilis, microzyme, lactobacillus and cellulose decomposition bacteria, and the cellulose decomposition bacteria is one or more of trichoderma harzianum and white-rot fungi. In the bio-protein feed, the content of probiotics is more than 108cfu/g, the bio-protein feed contains a variety of prolease, cellulase, amylase and the like, the preparation process is simple, and the fermentation period is short. The invention further discloses a preparation method of the feed.

A method of delivering dietary supplements, in the form of intact anthocyanins, into the lower gastrointestinal tract of a body for absorption from an aqueous medium comprising: expressing juice from one or more fruits, which fruits include anthocyanins, thereby yielding a juice portion and a pomace portion; concentrating the juice portion to yield a juice concentrate; mixing the juice concentrate with the pomace portion; drying the juice-infused pomace to yield a free-flowing, non-hygroscopic powder formulation to yield the dietary supplement; and orally ingesting the dietary supplement in the form of capsules, tablets, shakes, drinks, energy supplements, energy bars, and the like.

The invention relates to protein feed produced by multi-fungus fermentation with steam explosion rapeseed meal and cotton meal and a method. Rapeseed meal and cotton meal are used as main materials, meat and bone meal, straw and pomace are used as auxiliary materials, and a group of oxic liquid strain and anaerobic liquid strain are inoculated, so the protein feed is obtained. The preparation method is as follows: raw materials are delivered to a steam explosion system to be exploded, and then are released to normal pressure quickly after steam explosion; the materials after steam explosion are delivered to chelation reaction granary and cooled to 30 DEG C, and then are sterilized by microwave. The sterilized materials are delivered to a fermentation granary and the group of the oxic liquid strain is inoculated at the same time, the inoculum concentration is 5 percent, the intermittent ventilation and oxygen supplying are performed, the oxic fermentation time is between 36 and 48 hours; after the oxic fermentation, an anaerobic strain is inoculated, the inoculum concentration is 5 percent, and the sealed anaerobic culture is performed; and when the peptides content reaches 3 percent, the fermentation ends. The protein feed produced by multi-fungus fermentation with steam explosion rapeseed meal and cotton meal and the method have the advantages that toxin of miscellaneous mealis degraded completely after the steam explosion and microorganism fermentation treatment; the protein feed has flavor taste, and contains active substances, such as large amount of B vitamins, a plurality of vezyme and peptides, and so on; in addition, the protein feed has the functions of promoting growth development, resisting diseases.

The invention discloses a method for extracting fruit dreg dietary fiber through high-pressure microfluidization ultramicro crushing and enzymolysis coupling and belongs to the technical field of agricultural and sideline product waste deep processing. According to the method, water is added into peach dreg for dispersing the peach dreg, the pH is regulated, high-temperature-resistance alpha-amylase and protease are respectively used for enzymolysis for eliminating starch and protein, the peach dreg subjected to the enzymolysis is treated by a high-speed shearing instrument and is subjected to high-pressure microfluidization ultramicro crushing, then, cellulose is added for enzymolysis and centrifugation, filter liquid after enzymolysis and precipitates after enzymolysis are respectively obtained, the filter liquid is subjected to concentration, ethanol precipitation and vacuum drying to obtain high-activity water-soluble dietary fiber, and the precipitates are subjected to water washing and vacuum drying to obtain high-purity insoluble dietary fiber. Waste fruit dreg after the juice squeezing is utilized as raw materials, the fine and deep processing of agricultural and sideline products is realized, and the resource waste is reduced.

The invention relates to a method for preparing a fish oil ethyl ester microcapsule from fish pomace, which mainly comprises the extraction of fish oil, the preparation of fish fatty acid ethyl ester, the purification of fish oil ethyl ester and the preparation of a fish oil ethyl ester microcapsule, wherein the extraction of fish oil comprising the following steps: eliminating foreign matters from fish viscus, cleaning, mashing, adding pepsin and neutral protease for enzymolysis, then adding anhydrous alcohol, standing to stratify, and centrifuging to obtain the fish oil; the preparation of fish fatty acid ethyl ester comprising the following steps: mixing the fish oil with ethanol, making the mixture to be subject to an esterification reaction under the catalysis of sodium ethylate, vaporizing the ethanol, washing with water, and then centrifuging to obtain the fish oil ethyl ester; in the purification process, supercritical CO2 extraction is adopted, the purified fish oil ethyl ester is a golden yellow transparent liquid, and EPA ethyl ester and DHA ethyl ester contents thereof are more than 50%; and the preparation of a fish oil ethyl ester microcapsule comprises the following steps: mixing sodium alginate, maltodextrin and sodium caseinate, dissolving in water, adding the purified fish oil ethyl ester, and adopting a spray drying method to obtain the powdered fish oil ethyl ester microcapsule which can hide the fishy smell of the fish oil ethyl ester, improve the mouth feel and be beneficial to packaging and storage.

The invention discloses a method for preparing fruit juice with high anthocyanin content from vaccimium spp. fruit. The method comprises the steps that the vaccimium spp. fruit serves as a raw material; juicing is performed by pectin, cellulose and starch composite enzyme enzymolysis; residual anthocyanin in vaccimium spp. fruit residues is extracted, filtered, condensed, frozen, dried, subjected to superfine grinding, and then added to the vaccimium spp. fruit juice. The method significantly increases the anthocyanin content of the vaccimium spp. fruit juice. The method is simple in preparation technology and low in production cost, facilitates industrial production, and has higher popularization performance, and the anthocyanin content of the fruit juice is high.

Processing and use of whole fruits and vegetables or side-stream ingredients of juice extraction, paste, or ketchup process, or canning industry, in particular, the processing of the by-products, including pomace, and its use in beverage and food products.

The invention discloses an aronia melenocarpa composite juice beverage and a preparation method thereof. According to the invention, 50 to 100% by weight of prepared aronia melenocarpa juice and 0 to 50% by weight other juices are mixed to prepare the composite juice beverage; pomace obtained after juice extracting can be subjected to heat extraction, and the extracted filtrate is then added into the aronia melenocarpa juice; the preparation method disclosed by the invention can better prevent the anthocyanin in a product from being oxidated, and compared with a general drink technology, the color and stabilization time of the product can be prolonged by more than four times, and the loss ratio of the anthocyanin can be reduced by more than 40%. The aronia melenocarpa composite juice beverage, prepared by the method, is ruddy in color, slightly astringent, and rich in polyphenols, such as anthocyanin, flavone and the like, and vitamins, and has the functions of aging resistance, preventing and treating of cardiovascular and cerebrovascular diseases, such as atherosclerosis, hypertension, hyperlipidemia and heart diseases.

A method and system for processing muscadine grapes. In accordance with one embodiment, the method includes separating and removing naturally contained juice and sugars from muscadine grapes to produce a substantially dejuiced pomace. Next, a low-sugar liquid is added to the dejuiced pomace to obtain a low-sugar pomace mixture that is heated within a substantially sealed, pressurized vessel to produce tenderized pomace and pomace mixture liquid containing antioxidants leached from the dejuiced pomace. A portion of the heat treated pomace mixture liquid is removed and subsequently processed to extract antioxidant compounds therefrom. The remaining tenderized pomace mixture is processed into a puree that can be utilized for various food products.

The invention relates to a method for extracting anthocyanin from a cowberry. The method comprises the following steps: taking cowberry fruits, crushing the cowberry fruits, and squeezing the fruits into juice; centrifugating the juice to obtain fruit residues and fruit juice respectively; controlling the temperature of the operation process to less than or equal to 60 DEG C; soaking the obtained fruit residues in a 1 to 10 percent acid-water solution at an operation temperature of between 30 and 50 DEG C; soaking, stirring and extracting the fruit residues for 2 to 3 times, and soaking and stirring the fruit residues for 1.5 to 2 hours every time to obtain an extracting solution; mixing the extracting solution finally obtained and the fruit juice to form a mixed liquor, centrifugating the mixed liquor at a high speed, taking a supernate to carry out ultrafiltration by inorganic film ultrafiltration equipment to obtain a film filtering liquid; purifying resin; controlling the temperature of the operation process to less than or equal to 60 DEG C; adsorbing the film filtering liquid finally obtained to saturate by the resin; washing the resin adsorbed to saturate by water; removing impurities from the resin until washing water shows colorless; desorbing the macroporous absorbent resin by 30 to 50 percent ethanol or methanol, and collecting an effluent liquid; and concentrating and drying the effluent liquid to obtain the anthocyanin.

A method is provided for improving the nutritional quality of a fibrous by-product or residue of a food manufacturing process, wherein the fibrous by-product or residue is inoculated with at least one filamentous fungus, and the fibrous by-product or residue is fermented thereby to decrease dry matter content, increase protein content, and decrease fat content of the by-product or residue. Suitable byproducts or residues include spent brewer's grains, dried distiller's grains, dried distiller's solubles, distiller's dried grains with solubles, residues of the cereal processing industry, wheat bran, soybean hulls, citrus pulp, beet pulp, rice husks or hulls, bagasse, apple pommace, and combinations thereof. Enzymes produced during the fermentation may also be used as valuable coproducts such as animal feed supplements, or may be used in primary fermentations for the brewing and distilling industry.

A process for brewing fruit wine, fruit vinegar and fruit brandy includes such steps as fermenting fruit juice to obtain dry, semi-dry, or sweet fruit wine, distilling the fermented wine substrate to prepare fruit brandy, and using the distilled dregs and squeezed fruit dregs to prepare fruit vinegar. Its advantages are high utilization rate of fruit, low cost, and less pollution.

The invention discloses a special compound fertilizer for watermelons and a preparation method of the special compound fertilizer. The special compound fertilizer for watermelons comprises the following substances in parts by weight: 10-26 parts of high-quality candy pomace, 2-4 parts of fulvic acid, 1-4 parts of adhesive, 10-28 parts of urea, 8-20 parts of monoammonium phosphate, 2-15 parts of potassium sulfate, 20-30 parts of ammonium sulfate, 1-4 parts of trace elements, 2-5 parts of charcoal and 3-5 parts of traditional Chinese medicine. The preparation method comprises the following steps: grinding the previous substances, uniformly mixing, and granulating, thereby obtaining the special compound fertilizer for watermelons. The special compound fertilizer for watermelons disclosed by the invention has the quick effect of an inorganic fertilizer and also has the long-acting and slow-release effects of an organic fertilizer, the volume weight of the soil is reduced, the granular structure in the soil is increased, the pH value of the soil is regulated, the special compound fertilizer has the effects of effectively expelling insects and sterilizing, the sugar content of the watermelon fruits is improved, and the solid content is increased, so that the yield and quality of the watermelons are improved. Meanwhile, the orchard soil can be improved, the environment is protected, and the special compound fertilizer has wide application prospects in green fruit production.

This invention relates generally to ultrasonic extrusion apparatus, methods and products. A flowable substrate may be supplied by an infeed to an extrusion chamber having an ultrasonic horn. The flowable substrate contacts the ultrasonic resonant horn and receives ultrasonic energy before and/or as passing through an extrusion orifice. Suitable flowable substrates may include meat emulsions, pomace solutions, and dough. The extruded product may have virtually any solid or hollow shape. The flowable substrate may form a shape-retaining product that may be cut without significantly deforming.

The invention discloses a blueberry composite tablet candy capable of relieving visual fatigue and a preparation method thereof. The blueberry composite tablet candy capable of relieving the visual fatigue comprises the following raw materials in percentage by weight: 13.25 percent of a blueberry extract, 0.5 percent of lutein esters, 0.3 percent of beta-carotene, 1.0 percent of citric acid, 64.45 percent of sorbitol, 2 percent of xylooligosaccharide, 3 percent of dextrin and 15 percent of microcrystalline cellulose, wherein the blueberry extract is extracted from a mixture of blackberry pomace dry matter and acid ethanol; the acid ethanol comprises ethanol and water with the volume percentage of 60 percent; the pH value of the acid ethanol is 1.5 to 3.0; the blackberry pomace dry matter and the acid ethanol are in the mass volume ratio of 1:50-1:70; the preparation method of the blueberry composite tablet candy capable of relieving the visual fatigue comprises the following main steps: 1, preparing the blueberry extract; 2, crushing; 3, mixing; 4, granulating; 5, tabletting; 6 packaging. The blueberry composite tablet candy capable of relieving the visual fatigue can effectively relieve the visual fatigue, can improve eyesight after long-term eating, and is convenient to take; a new using way is provided for utilizing fresh blueberry and fully playing intentional physiological and pharmacological efficacies.

The invention relates to an edibility packaging paper preparing method. It uses fruit processing tailings that apple and orange pomace, fresh vegetable that celery, cabbage, carrot etc as raw material, hydrophilic property high molecular material that polysaccharide, protein, antioxidant etc as auxiliary materials. The preparing method includes the following steps: preprocessing, blanching, color protecting, pulping, forming agent and protective agent adding, paper copying, dehydrating, drying, coating, burnish, coil paper, cutting, sizing, and packaging. The product can be used not only as fallow food to eat directly, but also as foods packing paper.

The present invention relates to the production of malic polyphenol as one polyphenol mixture with apple peel slag. Apple peel pomace is used as material in extracting malic polyphenol mixture through the technological processes of extraction, adsorption, separation, spray drying or decompression drying. The malic polyphenol mixture consists of catechin, epicatechin, phloretin and proanthocyanin,has several physiological activity and may be used in antioxidant, antimutagent and anomalism resisting medicine. Using apple peel pomace to replace apple in producing malic polyphenol can reduce production cost.

The invention relates to a feed formula and in particular relates to a beef cattle and mutton sheep concentrate formula and a using method thereof. The beef cattle and mutton sheep concentrate formula comprises the following components in parts by weight: 47.6-48.0 parts of corn flour, 18-20 parts of bran, 10-14 parts of bean pulp, 10-20 parts of large-leaf grass powder, 0-3.0 part of pomace, 0.6-0.8 part of mountain flour, 0.8-1.0 part of calcium hydrophosphate, 1.0 part of sodium bicarbonate, 1.0 part of gunk and 1.0 part of salt. One part of bean pulp is replaced by utilizing the large-leaf grass powder, and the mutton sheep mixed concentrate of woody forages and low concentrate is prepared, so that the shortage of feed resources, particularly protein feed resources is relieved, and the feed structure is optimized, therefore the breeding cost is reduced, and the beef cattle and mutton sheep concentrate formula has positive push for full mining and utilization of domestic feed resources and sustainable development of animal husbandry.

The invention relates to a method for extracting and purifying anthocyanins from blueberry pomaces. The method comprises the following steps of: mashing blueberries, separating pulps from pomaces, sequentially carrying out enzymolysis, separation, ultra-filtrated impurity removal, nanofiltration concentration and macroporous resin purification on the obtained object, recovering ethanol and an intercepting liquid through nanofiltration, and carrying out freeze drying on the intercepting liquid so as to obtain claret-colored blueberry anthocyanin powder, wherein the anthocyanins content of the blueberry anthocyanin powder is 50-90%. According to the invention, the added value of blueberry resources is improved; the process is not only simple, but also low in operating cost, therefore, the process is suitable for the large-scale production of anthocyanins; the whole process adopts a physical method, no poisonous and harmful solvents are adopted, and the energy consumption is low, therefore, the method effectively protects the environment; and medium-temperature (25-55 DEG C) enzymolysis is adopted, thereby maximumly keeping that anthocyanins not destroyed.

The invention discloses a method for preparing total flavonoids of hovenia acerba. The method adopts one optional method of the solvent extraction method, the solvent extraction method, the macro-porous resin adsorption method, the liquid-liquid countercurrent distribution chromatography, the supercritical fluid extraction method or the column chromatography, or the free combination of the methods. The total flavonoids of hovenia acerba is prepared from any one part of hovenia acerba, such as fruit stems, fruits, seeds, seed-cases, roots, stems, leaves, flowers, branches, skins, skin and fruit residues, etc., and the combination thereof. The prepared total flavonoids is a combination of various flavonoid active components, wherein the total flavonoids comprises the main active components as follows: quercetin, kaempferol, (+)-dihydromyricetin, myricetin, north hovenia acerba alcohol, (+)-pyrocatechin, hovenia acerba I, hovenia acerba II, hovenia acerba III and the derivates thereof; the total percentage composition of various flavonoid components by the weight is 5% to 100%; and the preparation method is applicable to pharmaceutical industry, food industry, cosmetic industry and health-care product industry.

The invention belongs to the technical field of fruit and vegetable processing and citrus comprehensive utilization and in particular relates to a preparation method of a ponkan dietary fiber. The preparation method comprises the steps of with ponkan peel pomace as a raw material, carrying out blanching, drying, crushing and ultrasonic-assisted water (microwave assisted water) extraction, carrying out enzymatic hydrolysis, enzyme killing and centrifugation by regulating a pH value and compound enzyme to obtain a filtrate and precipitates, carrying out concentration, alcohol precipitation, alcohol washing, centrifugation and vacuum drying on the filtrate to obtain a water-soluble dietary fiber, and carrying out washing, centrifugation and vacuum drying on the precipitates to obtain a insoluble dietary fiber. With the adoption of the preparation method, with the waste ponkan peel pomace after juicing as the raw material, deep processing of agricultural byproducts raw materials is realized, the resource waste is reduced, and meanwhile, a novel way is provided to comprehensively utilize a ponkan byproduct.

The invention relates to a method for preparing fermenting olive wine from olive fruit juice and olive fruit pomace. The fermenting olive wine mainly comprises the olive fruit juice, the olive fruit pomace, citric acid, an additive A and wine microzyme in different percentages by weight, wherein the olive fruit juice is mixed concentrated solution of a fruit juice generated in the oil extraction of olive and a water juice obtained after fruit pomace leaching, and the olive fruit pomace is the remaining fruit pomace which remains after oil exaction of the olive and is subjected leaching, drying and smashing. The olive fruit juice after removal of bitter taste and the de-oiling olive fruit pomace is stirred evenly, predistilled, mixed with yeast, fermented, reserved, blended, and processed by other preparation methods to obtain the fermenting olive wine. The fermenting olive wine prepared by the method combines the sweetness and fragrance of olive fruit and rice wine, has pure taste, is rich in nutrition, and has the health care functions of building up a sound body, preventing cardiovascular disease, treating bronchitis and chronic pharyngolaryngitis disease.

The invention discloses a preparation method for a soluble dietary fiber with apple pomace as a raw material. According to the method, an expanding method and an enzymatic hydrolysis method are combined. By the application of an expansion process, the structures of cellulose molecules become loose, and partial glycosidic bonds are broken, so that partial insoluble dietary fibers are transformed into soluble ones. After separation of the insoluble dietary fibers and the soluble dietary fibers, the expanded insoluble dietary fibers, which have the loose molecular structures, are hydrolyzed by utilizing a cellulase; and then the insoluble dietary fibers are further transformed into soluble dietary fibers. According to the invention, the modification of the insoluble dietary fibers in the apple pomace enables the insoluble dietary fibers to become high-quality soluble dietary fibers, so that an achievement rate of the soluble dietary fibers can substantially be enhanced as well as water binding capacity and expansibility of dietary fibers can also be improved. According to the test, the achieve rate of the soluble dietary fibers can reach 21.2%; the water binding capacity and expansibility can be enhanced by 110.3% and 7.0% respectively.

The invention discloses relates to a making method for beverage, and in particular relates to a making method for a sea-buckthorn fruit vinegar beverage. The making method comprises the steps of preparing sea-buckthorn fruit juice fermentation liquor and sea-buckthorn fruit slag fermentation liquor, uniformly mixing the sea-buckthorn fruit juice fermentation liquor and the sea-buckthorn fruit slag fermentation liquor according to the volume ratio of 2 to 1, and then performing filtration, mixing, bottling and sterilization to obtain a finished product. According to the sea-buckthorn fruit vinegar beverage, sea-buckthorn fruits are used as a raw material; the sea-buckthorn fruit juice and the sea-buckthorn fruit slag are effectively used; therefore, the yield is increased, and the cost is lowered; the nutritional components in the finished product are increased to the maximum extent.