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57 results about "Ponkan" patented technology

Q: How to Ponkan?

Production process of ponkan fruit vinegar,A kind of production technology of ponkan fruit vinegar drink,Eucommia bark fermented health care vinegar and preparation method thereof,Citrus mature internode stems genetic transformation method,Preparation method of bitter removed ponkan juice

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Ponkan (Chinese: 椪柑 (also known in Chinese as 芦柑); Citrus poonensis; "Chinese Honey Orange") is a high-yield sweet Citrus cultivar with large fruits in the size of an orange. It is a citrus hybrid (mandarin × pomelo), though it was once thought to be a pure mandarin.

Production process of ponkan fruit vinegar

InactiveCN102250746AReduce lossesIncrease profitMicroorganism based processesVinegar preparationSocial benefitsFlavor

The invention discloses a production process of ponkan fruit vinegar. Fresh and matured ponkan fruits as raw materials are subjected to pulp preparation, ponkan juice preparation, adjustment on content of juice sugar, alcohol fermentation, acetic acid fermentation, aging, finished product filling and other work procedures to obtain liquid fermented fruit vinegar. According to the production process disclosed by the invention, the loss of effective components of ponkan can be reduced, the utilization rate of the raw materials is improved, the prepared ponkan fruit vinegar not only retains unique flavor of the ponkan, but also contains vitamin, mineral substance and other nutrient components which are lacked in grain vinegar. The added value of the ponkan is greatly improved; and the production process has favorable economic and social benefits and has positive significances on promoting the sound and constrainable development of the ponkan industry.

Owner:XIANGXI AUTONOMOUS PREFECTURE BIANCHENG VINEGAR IND TECH

A kind of production technology of ponkan fruit vinegar drink

InactiveCN102283409AUnique flavorUnique natural colorVinegar preparationFood preparationFruit juiceHigh-fructose corn syrup

The invention discloses a production process of ponkan fruit vinegar beverage, which includes the preparation of ponkan fruit juice and ponkan fruit vinegar stock solution, the blending of ponkan fruit vinegar drink and other processes, and the ponkan fruit vinegar is prepared by liquid state fermentation using fresh and ripe ponkans as raw materials The stock solution is prepared by adding debittered ponkan juice, CMC-Na, high fructose syrup, sour agent and other auxiliary materials. The ponkan fruit vinegar beverage produced by the present invention belongs to fermented fruit vinegar beverage, which not only maintains the unique flavor and natural color of ponkan, but also has the nutritional and health care functions of ponkan and vinegar. There is a growing demand for healthy, tasty beverages.

Owner:XIANGXI AUTONOMOUS PREFECTURE BIANCHENG VINEGAR IND TECH

Eucommia bark fermented health care vinegar and preparation method thereof

InactiveCN106010926AFull shapeNice appearanceMetabolism disorderDigestive systemYeastAcetic acid

The invention discloses eucommia bark fermented health care vinegar and a preparation method thereof. The preparation method comprises the following steps: (1) preparing a basic fermentation solution: crushing ponkan pulp, extracting juice, conducting coarse filtration, conveying the obtained juice into a cloudy juice tank, adding a folium cortex eucommiae extracting solution, regulating a sugar content and conducting pasteurization, so that the basic fermentation solution is prepared; (2) conducting primary fermentation: inoculating the basic solution with an activated wine-activating yeast, and conducting fermentation at 20-28 DEG C for 5-10 days, so that eucommia bark-ponkan fruit wine is prepared, conducting filtration, and conveying the fruit wine into an acetic acid fermentation tank; and (3) conducting secondary fermentation: adding 8-12% of domesticated acetic acid bacterium liquid to the eucommia bark-ponkan fruit wine; and conducting aerating agitation for 2-3 times every day at 26-33 DEG C for 3-4 days, 1min per time, so that the fruit wine gets into full contact with oxygen, and subsequently, the health care vinegar is obtained. According to the health care vinegar and the preparation method thereof disclosed by the invention, by effectively integrating such technologies as vacuum pulsation enhanced mass transfer, biological fermentation, enzymatic hydrolysis and the like, an optimum effect of preparing the eucommia bark fermented health care vinegar from the folium cortex eucommiae and the ponkan juice is achieved; and the health care vinegar is strong in market competitiveness and broad in application prospect.

Owner:XIANGXI AUTONOMOUS PREFECTURE BIANCHENG VINEGAR IND TECH

Citrus mature internode stems genetic transformation method

InactiveCN101250549AImprove disinfection effectLow pollution rateVector-based foreign material introductionPlant genotype modificationShootContamination rate

The invention relates to a method for genetically transforming citrus mature internode stems, which comprises following steps: firstly, disinfecting mature materials, selecting semi lignified new shoots in a greenhouse, using sodium hypochlorite solution 5wt% to wipe the shoots once every two days for a week before the shoots are sampled, wiping for 3-4 times together, then, cutting the shoots which are wiped with the sodium hypochlorite solution, cutting the shoots into stems of 4-5cm under the aseptic condition, using the sodium hypochlorite solution 10wt% which is added with tween 2-3 drops to dip for 20-35min, washing with sterilized water for 3-4 times, cutting the shoots into the internode stems of 1-1.5cm to preserve for use, secondly, transforming, thirdly, regenerating resistant buds, fifthly, grafting for the second time in the greenhouse, sixthly, identifying the resistant buds and resistant plants, and adopting a public-known PCR analysis method to identify. The citrus mature materials of the invention have good disinfection effect and low contamination rate, the adventitious bud induction frequency reaches 48%, the grafting survival rate of the resistant buds reaches more than 80%, and regenerated transformed plants do not have chimerism. The method is in particular suitable for genetically transforming mature internode stems of main cultivars of citrus such as crystal sugar oranges, navel orange, Ponkan and the like.

Owner:HUNAN AGRICULTURAL UNIV

Preparation method of bitter removed ponkan juice

InactiveCN102204705ARetain natural flavorRemarkable debitterness effectFood scienceFlavorFrozen storage

The invention discloses a preparation method of bitter removed ponkan juice. The preparation method comprises the operation steps of selection and pretreatment of a raw material, preparation of pulp, enzyme adding treatment, ultra-filtration, warehousing and frozen storage and the like, namely ponkan without obvious adverse change is used as the raw material, peels and membranes are removed after ripening treatment, the pulp is prepared by using a spiral juicer, a proper amount of beta-cyclodextrin is added after enzyme adding liquefaction, enzyme adding bitter removal and ultra-filtration treatment, and warehousing and frozen storage are performed. The method is convenient for operation and low in cost, and can adapt to industrialized large-scale production; the bitter removed effect of the ponkan juice produced by using the method is remarkable; and the natural flavor of the ponkan can be well reserved.

Owner:XIANGXI AUTONOMOUS PREFECTURE BIANCHENG VINEGAR IND TECH

Fruit storage method of ponkan

ActiveCN102940029ADecrease breathing rateLower metabolismFruits/vegetable preservation by heatingFruits/vegetable preservation by freezing/coolingBiotechnologyFruit maturation

The invention provides a safe and efficient storage method of ponkan fruits, comprising the following steps: precooling the picked ponkan fruits in a 20 DEG C room, and selecting, using heat shock treatment to harden the resistance of the fruits, and putting the treated fruits at 10 DEG C for storing. According to the invention, by proper heat shock treatment and then low temperature storage, the respiratory rate of the fruits can be effectively slowed, the energy consumption is reduced, the fruit metabolism is slowed, fruit ripening and senescence are slowed, the storage time of the fruits is prolonged, simultaneously the pathogen attack can be effectively resisted, the fruit rotting rate is reduced, and good quality and commodity of the stored fruits are kept; the method has the advantages of reasonable design, simple operation, low device requirement, and low cost, and can be operated and popularized in large scale.

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Owner:ZHEJIANG UNIV

Scientific and effective citrus breeding method

InactiveCN106472044AShortened growth periodImprove survival rateSeed and root treatmentCultivating equipmentsRootstockSeed treatment

The invention discloses a scientific and effective citrus breeding method, by which transplantation is convenient, the transplanting survival rate is high, the rejuvenation period does not exist after transplantation and the growth period of citrus can be greatly shortened. The scientific and effective citrus breeding method comprises a seedling cultivating step, a grafting step, a field management step and an outplanting step, wherein the seedling cultivating step comprises rootstock seedling cultivation and scion-providing female parent tree cultivation; the rootstock seedling cultivation comprises seed treatment, sowing and transplanting cultivation; the sowing step comprises nutrient soil preparation, seedbed sowing and seedbed management; the transplanting cultivation is as follows: rootstock seedlings with the heights of 15 cm or above are directly transplanted into a seedling cultivating container with nutrient soil; the scion-providing female parent tree cultivation is as follows: detoxified Yongchun ponkan seedlings are fixedly planted in a net room, and in the second year after fixed planting, scions are cut; the grafting step is as follows: the scions are grafted on the transplanted rootstock seedlings of which the trunks are 35 cm in height or higher and the diameters at positions, 10 cm above the ground, of the trunks are 0.6-0.8 cm, the grafting positions are 10 cm above the root parts of the rootstock seedlings, and during grafting, grafting tools and grafting personnel are needed to be sterilized.

Owner:四川吉言农业科技发展有限公司

Anti-oxidative fruit and vegetable powder and preparation method thereof

InactiveCN103535716APromote circulationDelicate tasteFood ingredient as antioxidantFood preparationDiseaseLung

The invention relates to anti-oxidative fruit and vegetable powder and a preparation method thereof. The anti-oxidative fruit and vegetable powder disclosed by the invention is characterized by being prepared from the following raw materials in parts by weight: 2-3 parts of olive oil, 0.8-1 part of dried skim milk, 0.3-0.5 part of sanchi powder, 0.1-0.3 part of ginseng powder, 10-12 parts of bean dregs, 15-17 parts of grapes, 20-22 parts of cucumber, 18-20 parts of carrot, 20-25 parts of ponkan, 8-10 parts of walnut kernel, 1-2 parts of the root of kudzu vine, 1.5-1.8 parts of zornia gibbosa, 2-2.5 parts of eclipta alba, 2-3 parts of ginger, 1-2 parts of honeysuckle flower, 3-4 parts of fructus corni, 2.5-3 parts of medlar, 2-3 parts of Chinese angelica and 3-5 parts of seasoning liquid. The anti-oxidative fruit and vegetable powder disclosed by the invention is delicate in taste, fragrant in smell and unique in flavour and is capable of replenishing multivitamin and mineral substances for a human body; the anti-oxidative fruit and vegetable powder disclosed by the invention has the effects of resisting oxidization, promoting blood circulation, improving the functions of the digestive system, preventing cancer, resisting aging, preventing cardiovascular and cerebrovascular diseases, reducing blood pressure, astringing lung, nourishing kidney, clearing heat, removing toxicity, tonifying liver, improving eyesight, enriching blood and invigorating the circulation of blood.

Owner:ANHUI CHIZHOU JIUHUA FROZEN FOODS

Plant essential oil composite chitosan citrus film preservative and preparation

ActiveCN107333878AOptimizing chemical preservation effectBetter than chemical preservationFruits/vegetable preservation by coatingFood ingredient for microbe protectionPreservativeDistilled water

The invention belongs to the field of preparation of fruits and vegetables preservation preservatives, and particularly relates to a plant essential oil composite chitosan citrus film preservative which comprises raw materials as follows: 0.6-1.2%(v/v) of compound plant essential oil, 1.2-1.8 wt% of chitosan, 0.5-0.8 wt% of a toona sinensis and eleochairis toberosa peel composite extracting solution, 180-220 mg/L of natamycin, 0.5-1.5 wt% of CaCl2, and the balance of distilled water. The compound plant essential oil is formed by mixing ponkan essential oil and tea tree essential oil in a volume ratio of 1:1. The plant essential oil composite chitosan citrus film preservative prepared by the invention achieves a chemical preservation effect in a disease-resistant aspect, is obviously superior to chemical preservation in aspects of fruit aging prevention and quality, is low in cost and safe, and can replace chemical preservation of citrus fruits.

Plant essential oil composite chitosan citrus film preservative and preparation

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Owner:ZHEJIANG CITRUS RES INST

Fruit flavor dried pork, and preparation method thereof

InactiveCN106912807AHarmonious and pleasant aromaThe aroma is harmonious and pleasant, and the taste is harmonious and pleasantFood ingredient functionsCentellaOsmanthus

The invention provides fruit flavor dried pork, and a preparation method thereof, and belongs to the technical field of food processing. The fruit flavor dried pork is prepared from, by weight, 150 to 200 parts of pork shoulder, 60 to 90 parts of a salting material, 20 to 30 parts of lemon, 10 to 15 parts of tomato, 10 to 15 parts of carrot, 10 to 15 parts of ponkan, 10 to 15 parts of sweet osmanthus flower, 10 to 15 parts of towel gourd, 3 to 9 parts of fructus gardenia, 3 to 9 parts of radix adenophorae, 3 to 9 parts of centella asiatica, 5 to 10 parts of chrysanthemum morifolium, 5 to 10 parts of folium eriobotryae, 0 to 3 parts of dried chilli, 2 to 5 parts of garlic, 2 to 7 of ginger, 15 to 30 parts of olive oil, and an appropriate amount of water. According to the preparation method, the self-made salting material and olive oil are used, and a secret recipe is adopted, so that the effects of the above food raw materials are achieved preferably, the mouthfeel of the obtained fruit flavor dried pork is unique, and no adverse reaction is caused by eating of the fruit flavor dried pork; no harmful substances such as pigment or antiseptic is added, the fruit flavor dried pork is safe, is good for health, and is worthy of popularization.