231 results about "Sour taste" patented technology

The invention discloses cured beef and a preparation method thereof, and belongs to the technical field of fermented food. Comprising the following steps: trimming and dicing beef, adding seasoning spices, and adding a microbial agent for fermentation, the microbial agent is prepared from lactobacillus plantarum NR1-7 and aroma-producing yeast. According to the invention, the cured beef fermented by adding the Chinese prickly ash extracting solution, the lactobacillus plantarum NR1-7 and the aroma-producing yeast is relatively high in viable count, good in color and luster, rich in free amino acid quantity, moderate in protease activity and appropriate in organic acid content, and the pH value is stabilized to be about 5.5. Compared with natural fermentation, the growth and reproduction of inoculated dominant bacteria can accelerate the degradation of beef components and generate rich flavor, the pepper extract can ensure the complete beef structure by weakening the activity of endogenous enzyme, and in addition, the sour taste can be alleviated, the excessive degradation of fat can be relieved, and the fermentation quality of the cured beef can be improved.

The invention relates to the technical field of microbial fermentation feeds, in particular to a method for producing a protein feed through solid-state fermentation of distiller's grains based on Trichoderma harzianum pretreatment. According to the method, the vinasse is pretreated by the crude enzyme prepared from trichoderma harzianum, and the formula and fermentation conditions of an enzyme production culture medium are optimized, so that the filter paper enzyme activity of cellulase is remarkably improved. By adding the surfactant into a fermentation system and optimizing the variety of the surfactant, the yield of the fermented monosaccharide is improved, and the problem of musty taste in a traditional fermented product is solved while the degradation efficiency of lignocellulose is improved. Furthermore, a synchronous saccharification and fermentation process is adopted, vinasse is fermented through compounded saccharomycetes and crude enzyme liquid, the trichoderma harzianum fermented protein feed is prepared and obtained, digestion and absorption of animals are easier, lactic acid fermentation is conducted on the trichoderma harzianum fermented protein feed again through lactobacillus fermentum, the flavor of the feed is improved, the bitter taste of the feed is reduced, and the sour taste is improved. The method realizes efficient utilization of vinasse resources.

The present disclosure generally relates to the use of plant fibers or starch for enhancing the taste or texture of fermented dairy products and dairy analogue products. In some embodiments, the dairy product analog product is a vegetarian yogurt product formed by fermentation of plant milk (e.g., soymilk, almond milk, hazelnut milk, sesame milk, pistachio milk, potato milk, banana milk, flaxseed milk, macadamia nut milk, cashew milk, oat milk, hemp plant milk, coconut milk, and pea source milk). In some embodiments, the plant fibers include pectin, inulin, fruit fibers (e.g., apple or citrus fibers), starch, oat fibers, pea fibers, alginate fibers, and any combination thereof. In some embodiments, the enhancement of taste or texture includes reduction of green plant taste, reduction of sourness, increase of sweetness, reduction of bitter taste, reduction of astringent taste, increase of compactness, reduction of granular sensation, increase of consistency, increase of mouth feel, or any combination thereof. In certain related forms, the present disclosure provides edible compositions comprising fermented plant milk and plant fibers or starch.

The invention relates to a rebamipide TBPH ion pair compound freeze-dried flash release tablet and a preparation method thereof, and belongs to the technical field of pharmaceutical preparations. Comprising the following components in parts by weight: 80-90 parts of a rebamipide TBPH ion pair compound, 60-100 parts of a proppant, 8-20 parts of a stabilizer, 8-15 parts of an acidulant, 1-5 parts of a sweetening agent and 3-8 parts of a flavoring agent. The rebamipide TBPH ion pair compound has the advantages that in order to improve the solubility and bioavailability of rebamipide, the rebamipide is firstly prepared into the rebamipide TBPH ion pair compound, so that the hydrophilicity and lipophilicity of the rebamipide TBPH ion pair compound are effectively improved, the solubility of the rebamipide TBPH ion pair compound in water or lipid can be remarkably improved, and then quick release and dissolution are realized through a freeze-drying technology; the tablet can be rapidly disintegrated and dissolved in a short time, is good in molding, free of cracking and collapse phenomena, free of water during taking, convenient to take, instant to dissolve in the mouth, good in taste, free of grit feeling, free of peculiar smell, convenient to take by a patient, rapid in effect taking, capable of reducing waiting time after taking, and capable of improving the bioavailability of the tablet.

The invention relates to the technical field of fermentation, in particular to a bean sour soup processing method based on bean clear liquid fermentation, and the processing method comprises the following steps: S1, filtering bean clear liquid, adjusting dry matter concentration, adding glucose, pasteurizing, and cooling; s2, inoculating a mixed strain of aspergillus oryzae and aspergillus sojae, and performing aerated fermentation; s3, inoculating a lactic acid bacteria mixed strain, and carrying out sealed anaerobic fermentation; s4, carrying out hot filtration, centrifugation and ultra-high temperature sterilization on the fermentation liquid, inoculating bacillus velezensis and gluconacetobacter, carrying out aeration stirring fermentation, inoculating saccharomycetes, and standing for anaerobic fermentation; and S5, carrying out solid-liquid separation on the fermentation liquor, and sterilizing to obtain the bean sour soup product. According to the method, multi-stage ordered fermentation is combined with a multi-strain synergistic effect, and parameters such as filtration, inoculation amount and temperature in each stage are optimized, so that efficient debitterizing, umami enhancement, aroma level enrichment and sour taste softening are realized, sanitation, safety and quality stability of products are guaranteed, and the taste and quality of the bean sour soup are effectively improved.

Disclosed is a non-alcoholic beer-tasting beverage having a furfuryl alcohol content of 100 ppb or more. The pungent sour taste of this non-alcoholic beer-tasting beverage is reduced.

The invention relates to the technical field of microbial fermentation and food production, and particularly provides a rhizoma polygonati probiotic fermented beverage and a preparation method thereof. The polygonatum kingianum fermented beverage is prepared by taking polygonatum kingianum as a main raw material and fermenting the polygonatum kingianum with bacillus coagulans, is pure in taste, sour, sweet, tasty and refreshing, and soft in fermentation aroma, contains various nutritional ingredients, has the effects of enhancing immunity, resisting oxidation and the like, has multiple benefits on body health, and is wide in market prospect.

The invention discloses a method for producing soy sauce by using termitomyces albuminosus, and belongs to the technical field of soy sauce production. Aspergillus oryzae and aspergillus niger are subjected to multi-generation domestication screening through a termitomyces albuminosus powder culture medium, the adaptability of the strain to a termitomyces albuminosus substrate is remarkably improved, termitomyces albuminosus has antioxidant activity, the domesticated strain can fully utilize nutritional ingredients in the termitomyces albuminosus in the fermentation process, generation of termitomyces albuminosus flavor substances is promoted, and the yield of the termitomyces albuminosus flavor substances is increased. A compound enzyme system of neutral protease, cellulase, flavourzyme and laccase is adopted, gradient enzyme deactivation and ultrasonic-assisted treatment are combined, cell walls and protein of termitomyces albuminosus are fully decomposed, free amino acid, polysaccharide and flavoring substances are released, the enzymolysis efficiency is improved, and the flavor of the termitomyces albuminosus is improved; through secondary saccharification of the red date polysaccharide extract and beta-glucanase, the content of functional polysaccharide and soluble sugar in the soy sauce is increased, the sour taste of the soy sauce is balanced, and the taste roundness is improved.

According to the emblic leafflower fruit and green plum composite fruit juice with the anti-oxidation effect and the preparation method thereof, emblic leafflower fruit juice prepared at low temperature after being pretreated by a non-thermal processing technology pulsed electric field is innovatively and reasonably matched with green plum fruit juice raw materials, and the acidity adjusting and aroma enhancing effects of the green plum juice are combined; the astringent taste is reduced through the acid-base complexing effect while more nutritional ingredients are reserved, the delicate flavor of the compound fruit juice is increased through a certain synergistic effect between the green plum juice and the emblic leafflower fruit juice, the astringent taste of the emblic leafflower fruit juice and the sour taste of the green plum juice can be well matched under a certain proportion, and the compound fruit juice is sour, sweet and palatable and has a good taste. The phyllanthus emblica fruit juice prepared by the method has the advantages that the taste of the phyllanthus emblica fruit juice is obviously better than that of compound juice of single juice, and the phyllanthus emblica fruit juice has high antioxidant activity, can be applied to the fields of functional beverages, food supplements and beauty and health care, and solves the problems of serious product homogenization and poor taste in traditional phyllanthus emblica fruit juice processing.

The invention relates to the technical field of mixed wine, and discloses a tea and fruit mixed wine and a preparation and detection process, and the preparation and detection process comprises the following steps: soaking green tea in hot water of 75-80 DEG C for 3-7 minutes, fishing green tea residues, and heating tea water at intervals at the temperature of 80-85 DEG C until the amount of the tea water is reduced to half of the volume of the tea water; the method comprises the following steps: cleaning fruits, peeling the fruits, cutting the peeled fruits into small blocks, and soaking the small blocks in saline water for 6-10 minutes; juice in the diced fruits is extracted through a centrifugal juicer, and concentrated juice is extracted through a membrane filtration concentration method after preliminary filtration; and carrying out concentration quality inspection on the concentrated tea leaves and fruit juice. The fruit juice formed by mixing the apples and the green dates is also added into the wine as a raw material, so that the problem of yellowing after the wine and the green tea are concentrated and mixed with water is solved, meanwhile, a large amount of vitamins are also supplemented, and the problem of sour and astringent taste after the wine and the green tea are concentrated and mixed with water is solved.

The present invention activates lactobacillus and by-products thereof, which influence the refreshing feeling and sweet taste of kimchi, and inhibits lactobacillus, general bacteria, yeast, mold, or by-products thereof, etc. which can cause repulsion, for example with the unique sourness of kimchi, thus greatly improving the taste and flavour of kimchi, and markedly enhancing the value of kimchi as a health food product. In addition, the present invention minimizes the swelling of packaging resulting from gas generated by the fermentation of kimchi during distribution, and thus provides quality-assured kimchi and a production method for same.

The present invention activates lactobacillus and by-products thereof, which influence the refreshing feeling and sweet taste of kimchi, and inhibits lactobacillus, general bacteria, yeast, mold, or by-products thereof, etc. which can cause repulsion, for example with the unique sourness of kimchi, thus greatly improving the taste and flavour of kimchi, and markedly enhancing the value of kimchi as a health food product. In addition, the present invention minimizes the swelling of packaging resulting from gas generated by the fermentation of kimchi during distribution, and thus provides quality-assured kimchi and a production method for same.

The invention discloses a preparation and processing method of coconut-based metagen coffee, and belongs to the field of coffee processing. Coconut water is fermented by lactobacillus plantarum HNU531, a drying aid beta-cyclodextrin is added, and freeze drying is performed to prepare the coconut-based metagen, and the coconut-based metagen has good solubility. By additionally adding the coconut-based metagen into the instant coffee, the contents of gallic acid, isomaltose, trehalose and the like which are beneficial to a human body in the coffee can be increased. The sour taste and bitter taste of the coffee can be reduced, and the quality of the coffee is improved.

The present invention discloses a preparation method of compound total-nutrient and healthy dried Passiflora edulis Sims, comprising: (1) selecting fruit; (2) cleaning, digging a fruit pulp, and removing a fruit peel; (3) pressing the fruit pulp; (4) crushing the flesh; (5) mixing the Passiflora edulis Sims juice, the Passiflora edulis Sims slurry, liquid sugar or powdered sugar or high fructose syrup, apple juice or grape juice or lemon juice, adding citric acid and stirring; (6) pouring the Passiflora edulis Sims composite slurry into a mold, drying, removing the mold, sprinkling fine powdered sugar, and packaging to obtain dried Passiflora edulis Sims. The dried Passiflora edulis Sims in the present invention has aromatic flavor, good taste, sweet and sour taste, comprehensive and balanced nutrition, long shelf life, convenience in eating and suitability for all kinds of people to eat.

The present invention provides a hawthorn fermented liquid and a preparation method thereof, the preparation method comprising the following steps: (1) pre-treating hawthorn to obtain a hawthorn base material; (2) mixing sugar and the hawthorn base material obtained in step (1) for candied fermentation, and performing enzymolysis and sterilization after dilution to obtain a hawthorn fermented base material; (3) mixing bacteria and the hawthorn fermented base material obtained in step (2) for inoculation and fermentation, and then sequentially performing solid-liquid separation and filtration to obtain the hawthorn fermented liquid. The preparation method provided by the present invention can improve the problem of sour taste of hawthorn fermented liquid, and further increase the content of prebiotics in hawthorn fermented liquid, so that it has functional value; in addition, the hawthorn fermented liquid does not contain any chemical reagents such as flavors, pigments, preservatives, etc., and is a natural green beverage flavoring agent.

A method of improving the taste and / or off-taste of a food, beverage, confectionery or concentrate composition comprises the step of providing a food, beverage, confectionery or concentrate composition comprising two or more of: a sour additive; a bitter additive; and a sweetener. The method further comprises the step of adding 1, 3-propanediol to the food, beverage, confectionery or concentrate composition to form a palatable composition, whereby the palatable composition has an improved taste and / or off-flavor compared to a food, beverage, confectionery or concentrate composition without 1, 3-propanediol.

This invention belongs to the field of vinegar brewing technology, and provides a multi-strain co-fermentation selenium-enriched active probiotic functional vinegar and its preparation method. Jujube enzymatic hydrolysate, malt juice, and ultrafine powder of Astragalus-Codonopsis compound traditional Chinese medicine are mixed in a certain proportion, and sodium selenite is added. Alcoholic fermentation is carried out using Saccharomyces cerevisiae CGMCC 34906. After alcoholic fermentation, acetic acid and lactic acid fermentation is carried out using a compound inoculum of Lactobacillus plantarum and Acetobacter pasteurization. After fermentation, the mixture is centrifuged, filtered, sterilized, post-ripened, blended, and sterilized. Active selenium-enriched Lactobacillus plantarum microcapsules are added, resulting in a double enhancement of selenium enrichment and active probiotics, yielding a selenium-enriched active probiotic functional vinegar. The vinegar is reddish-brown in color and has a complex aroma of jujube and malt fermentation, along with the aroma of traditional Chinese medicine. It has a mellow and pure sour taste with a long aftertaste. The flavor is rich and pleasant; total selenium ≥ 0.10 mg / L, and the number of viable lactic acid bacteria ≥ 10. 7 CFU / mL, polysaccharides ≥60.00 mg / 100 mL, saponins ≥2.50 mg / 100 mL.

The present application relates to the technical field of food flavor science, and particularly relates to a small-molecule peptide with sour active and application thereof, wherein the amino acid sequence of the small-molecule peptide is shown as SEQ ID NO:1 or SEQ ID NO:2. The small-molecule peptides DSEPV and EPVLL screened in the present application are derived from dairy products and have the characteristics of biological sources, can be used as ideal substitutes for traditional sour agents (such as citric acid and malic acid), meet the needs of consumers for healthy and high-quality food flavors, provide new choices for the design of complex flavor systems, and have important significance for the flavor regulation of the food industry.

The invention discloses a preparation method of functional hippophae rhamnoides fruit and Chinese wolfberry fruit composite freeze-dried solid fruit tea, which comprises the following steps: uniformly mixing hippophae rhamnoides fruit primary pulp, Chinese wolfberry fruit primary pulp, modified starch, honey and isomaltooligosacharide according to a ratio of (1-1.5): (1-1.4): (0.1-0.2): (0.08-0.12): (0.8-1.2), pouring into a mold, pre-freezing at an ultralow temperature of-60 DEG C to-40 DEG C for 20-30 hours, and drying by using a vacuum freeze dryer to obtain the functional hippophae rhamnoides fruit and Chinese wolfberry fruit composite freeze-dried solid fruit tea. And finally obtaining the hippophae rhamnoides fruit and fructus lycii composite freeze-dried solid fruit tea. The hippophae rhamnoides fruit and Chinese wolfberry fruit composite freeze-dried solid fruit tea adopts a vacuum freeze-drying technology, maximally retains the active ingredients of the product, is convenient to carry, does not need to be brewed, can be directly eaten, has few additives, is green and purely natural, is rich in various active ingredients such as vitamin C, flavone and the like, tastes sour and sweet, and is suitable for various people.

The invention belongs to the field of papermaking, and particularly relates to an ink composition for food paper, which comprises resin, a first flavor agent, a second flavor agent, a first emulsifier, a second emulsifier and an organic solvent, the first flavor agent comprises a sweetening agent and a salty agent; the second flavor agent comprises an acidulant; the first emulsifier is selected from one or more of polyglycerol monooleate and sorbitan fatty acid; the second emulsifier is selected from one or more of polysorbate and triglycerol fatty acid ester; the mass content of the first emulsifier in the ink composition is 2%-6%; and the mass content of the second emulsifier in the ink composition is 2-6%. The invention also relates to a preparation method of the ink composition for the food paper, the food paper and a printing method thereof, and application of the ink composition. The ink composition disclosed by the invention is high in stability and has the flavor of coordinating and fusing sweet taste, salty taste and sour taste, and the flavor is continuously kept and is not easy to attenuate.

The application discloses a strain of Staphylococcus carnosus and application of the strain in improving sour taste of soy sauce, and belongs to the technical field of food fermentation. The Staphylococcus carnosus CS1.21 is first isolated from soy sauce mash, and has the characteristics of salt tolerance, strong acid production, ester production and bacteriostasis. The strain is used for fermenting high-salt dilute soy sauce, and can effectively produce lactic acid, acetic acid and succinic acid, and the production of lactic acid, acetic acid and succinic acid is respectively increased by 28.13%, 27.78% and 50.00% compared to the soy sauce without adding the CS1.21. Meanwhile, the accumulation of ester substances is promoted, and the content of the ester substances is increased by 86.23% compared to the soy sauce without adding the CS1.21, wherein the content of ethyl lactate and ethyl acetate is respectively increased by 70.11% and 85.76%. The addition of the Staphylococcus carnosus CS1.21 is beneficial to improving the sour taste of the soy sauce, and can improve the quality and flavor of the soy sauce without adding preservatives.

The invention discloses a composition added with microbial fermentation polysaccharide to assist swallowing of old people and a preparation method of the composition. The composition added with microbial fermentation polysaccharide to assist swallowing of old people comprises a thickening agent, an acidulant, a sweetening agent, food coloring, a preservative and edible essence. The thickening agent is a mixture of microbial fermentation polysaccharide and any one or more of modified starch, alginate, konjaku flour and filler. The invention has the following beneficial effects: (1) the emulsion has flowability and good wrapping property at the same time; (2) the product has good thixotropy and is helpful for assisting food / medicine swallowing; and (3) the product has good shelf life stability.

The invention relates to the technical field of food processing, and particularly discloses tomato sauce seasoning sauce and a preparation method thereof. Under the synergistic sweetening effect and the synergistic freshening effect of all the components and the synergistic effect of the special flavor of the fermented product, the tomato sauce seasoning sauce disclosed by the invention has rich sour taste, meanwhile, the irritation caused by the sour taste can be well relieved, and meanwhile, richer taste levels are provided, so that the tomato sauce seasoning sauce has relatively strong seasoning capability and is suitable for being eaten by people. The method is suitable for cooking cooked meat with high requirements on seasoning level.

This invention belongs to the field of food processing technology, specifically relating to a method for preparing a fermented chayote beverage. The method utilizes a dual-strain fermentation process using *Saccharomyces cerevisiae* and *Lactobacillus plantarum*. The resulting fermented chayote beverage is yellow-green in color, glossy, with a uniform liquid, free of impurities, possessing the delicate aroma of chayote, a harmonious flavor, a balanced sweet and sour taste, a refreshing and smooth texture, and a pure flavor. Furthermore, experiments have demonstrated that the fermented chayote beverage prepared by this invention exhibits high SOD enzyme activity, strong DPPH and ABTS free radical scavenging ability, and high vitamin C content, demonstrating significant antioxidant activity. It is a relatively ideal functional chayote beverage, providing a theoretical basis and technical support for the industrial production of chayote.

The utility model discloses a sour and sweetening agent compounding quantitative mixing device which comprises a supporting base horizontally placed on the ground, a longitudinally-arranged supporting frame is fixedly installed on the upper surface of the rear side of the supporting base, and a mixing tank is arranged above the middle position of the supporting base. A sealing upper cover is mounted above the mixing tank through a buckle, a stirring rod driven by a motor is rotatably mounted in the mixing tank, a control panel is fixedly mounted on the outer surface of the front side of the mixing tank, and a discharge pipe is fixedly mounted at the lower end of the front side of the mixing tank. According to the quantitative mixing device for compounding the sour and sweetening agents, in the stirring and mixing process, a motor drives a lifting screw rod to rotate, and the lifting screw rod rotates to drive a movable block which penetrates through the outside and is mounted in a threaded manner to move up and down in a reciprocating manner, so that the movable block drives a connecting plate to rotate to pull a mixing tank to rotate back and forth relative to a mounting plate; the flavoring agent in the mixing tank is shaken, so that a better mixing effect is achieved.

The invention relates to the technical field of dairy product processing, and discloses a milk beverage and a preparation process thereof, the milk beverage comprises the following raw materials by mass: 0.05%-0.75% of skimmed milk powder, 0.05%-0.75% of whole milk powder, 0.15%-1.8% of a compound stabilizer, 0.06%-1.1% of an acidulant, 1.005%-10.02% of a sweetener, 0.01%-0.5% of edible essence, and the balance reverse osmosis water; the raw materials including the skimmed milk powder and the whole milk powder are dissolved through a moisture permeation step and then mixed to form emulsion, and the emulsion and acidizing fluid formed by dissolving an acidulant are subjected to online acidification; and mixing with other raw material solutions, fixing the volume, and filling carbon dioxide to obtain the milk beverage. According to the scheme, the raw materials are combined and added, so that the nutrition of the milk beverage is effectively enriched, and the sour, sour and sweet bubble stimulation taste is provided for consumers; in addition, the precipitation amount and layering of the beverage can be reduced, and the milk beverage with a stable system and a stable taste is provided.

The invention discloses a method for improving volatile flavor compounds of kiwi fruit wine, and belongs to the field of fruit wine brewing. 127 strains are obtained through screening of a TTC culture medium, the 127 strains are screened to obtain a pichia kuchii FPW7-6, compared with AQ, fruit wine prepared by fermentation of kiwi fruits through the pichia kuchii FPW7-6 shows higher fruit flavor, sweet taste, sour taste and flower flavor, the content of beta-damascone in the kiwi fruit wine reaches 3.4 micrograms / L, the content of beta-damascone in the kiwi fruit wine reaches 3.4 micrograms / L, and the content of beta-damascone in the kiwi fruit wine reaches 3.4 micrograms / L; the content of linalool is 338.3 [mu] g / L, the content of ethyl 2-methylbutyrate is 117.7 [mu] g / L, the content of gamma-butyrolactone is 254.0 [mu] g / L, and the content of phenethyl alcohol is 63265.6 [mu] g / L. The pichia kuchiana FPW7-6 is suitable for fermentation of kiwi fruit wine and can make the kiwi fruit wine have a better flavor.

The invention relates to the technical field of making processes, in particular to a making process of chili sauce, which comprises the following steps: S1, preparing raw materials; s2, chili treatment; s3, cooking soup; s4, adding the chilies; s5, bottling; the crystal sugar, the honey and the vinegar are added, so that the flavor level of the chili sauce is greatly enriched, the crystal sugar gives sweet taste, and the mellow taste is improved; honey not only brings fresh and sweet taste, but also has unique fragrance to add unique flavor to the chilli sauce; the addition of the vinegar neutralizes the peppery taste of the chilies and also creates a mellow and unique flavor, the raw materials cooperate with each other, so that the flavor of the chilli sauce is far better than that of the traditional single mode that only the chilies are used as the main part, and the chilli sauce is rich in flavor hierarchy through the ingenious matching of the various raw materials and the fine production process, has the peppery taste of the chilies as the basis, and also has the unique flavor. And the sweet taste and aroma brought by the rock candy and the honey and the sour taste and mellow flavor of the vinegar are interwoven, so that the mouth feel is soft and varied, and the diversified taste requirements of consumers can be met.

The invention discloses a green-protecting agent for preserved actinidia arguta and application of the green-protecting agent. Comprising 0.03%-0.07% of CaCl2, 0.2%-0.6% of copper acetate, 0.3%-0.7% of citric acid and 0.3%-0.7% of beta-cyclodextrine. And the balance of water. According to the method disclosed by the invention, the optimal green-protecting scheme is screened out by exploring the types, concentrations and composite effects of different green-protecting agents, so that the color change of the preserved actinidia arguta in the processing process is effectively controlled, and the green color of the preserved actinidia arguta is kept. The preserved actinidia arguta fruits produced by the process are emerald green in color, sour, sweet and delicious in taste and flexible in texture, and the flavor of the actinidia arguta fruits is reserved. The invention provides technical support and theoretical basis for industrial production of preserved actinidia arguta.