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289 results about "Sugar acids" patented technology
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A Sugar acid or acidic sugar is a monosaccharide with a carboxyl group at one end or both ends of its chain.
Method for producing L-lactic acid and coagulate bacillus cereus special for the same
ActiveCN101173242AReduce consumptionReduce lossesBacteriaMicroorganism based processesBacillus cereusCulture mediums
The invention discloses a production method of L-lactic acid and the special condensate bacillus CASH CGMCC No. 2184. L-lactic acid can be gotten by cultivating the special condensate bacillus CASH CGMCC No. 2184. Per litter of fermentation culture medium of the condensate bacillus comprises at least one of the following five nitrogen sources: yeast powder 5 to 15g, peptone 5 to 15g, soybean peptide 5 to 15g, soybean peptone 5 to 15g, and cottonseed protein 10 to 20g; in addition, the fermentation culture medium comprises glucose 80 to 170g (the content of initial glucose), calcium carbonate 50 to 100g and water; the pH of the fermentation culture medium is 5.5 to 7. With glucose as the substrate, under the condition of 45 to 60DEG C and with 98 to 99% of sugar acid conversion, the condensate bacillus CASH CGMCC No. 2184 efficiently ferments to produce L-lactic acid with optical purity of 99%; the concentration of the L-lactic acid maximum can attain 190 g / l and the volume production efficiency maximum can attain 5.7 g / l / h.
Owner:INST OF MICROBIOLOGY - CHINESE ACAD OF SCI
Disinfection antistaling agent containing vinegar liquid for plant and uses thereof
InactiveCN101263828AInhibitory activityAvoid gas exchangeBiocideFruit and vegetables preservationMaterial resourcesBiology
The invention relates to a sterilization and fresh-keeping agent containing the plant vinegar fluid and the application thereof, belonging to the sterilization and fresh-keeping agent technical field, which is characterized in that the sterilization and fresh-keeping agent comprises from 50% to 80% of plant vinegar fluid, from 10% to 19% of low residue germicide, from 4% to 12% of sticking agent, from 3% to 15% of mould proofing antisepsis color fixative, and from 3% to 6% of potentiating agent. The sterilization and fresh-keeping agent has the advantages of utilizing the purely natural and strong anti-pest activity vinegar as the active component, compositing the minor chemical agent, having functions of fresh-keeping, sterilization, color fixing, and strong inhibition to the bacteria, mould, and yeast, enabling to prevent the pathogeny objects from ingression, lowering the water in the fruit and vegetable to evaporate and avoiding to shrink, blocking the gas exchange of the fruit and the vegetable, decreasing the breathing intensity, restraining the activity of the enzyme inside the fruit and the vegetable, decelerating the lowering speed of the sugar acid content, extending the storage life of the fruit and vegetable. The processing method for the sterilization and fresh-keeping agent has the advantages of simple process, less equipment investment, rich material resource, higher yielding rate, energy saving, safe storage and transportation, and low production cost.
Owner:ZHEJIANG FORESTRY UNIVERSITY
Method for detecting and amplifying nucleic acid
InactiveUS20090042197A1Rapid and convenient mannerAccurate detectionMicrobiological testing/measurementFermentationAlcoholAlcohol sugars
Problem to be Solved There is provided a method for detecting and / or amplifying a nucleic acid contained in a biological sample such as blood or cells conveniently, rapidly, and effectively.Solution There is provided a method for detecting a nucleic acid contained in a sample, comprising the step of adding at least one substance selected from the group consisting of polyphenols, polyhydric alcohols, sugar acids, sugar alcohols, and hydrophilic biodegradable polymers to a sample, the step of complementarily binding an oligonucleotide complementary to a part of the nucleic acid sequence of a nucleic acid to be detected to a part of the nucleic acid sequence, and the step of detecting the nucleic acid to be detected.
Owner:DNAFORM +1
Separation process
ActiveUS20100213130A1Lower the volumeLower energy requirementsIon-exchange process apparatusSugar derivativesChromatographic separationBetaine
The present invention relates to a chromatographic separation process for fractionating solutions containing sugars, sugar alcohols, sugar acids and / or betaine by utilizing fractions comprising parts of the separation profile as a substituent of the eluent in a novel and inventive manner. The starting solutions are typically multicomponent plant-based extracts and hydrolysates, stillages, and fermentation products and derivatives thereof. The process prow vides improved separation capacity and separation efficiency without affecting the yield or purity of product components, such as sugars, sugar alcohols, sugar acids, and betaine. The process can especially be applied to sequential SMB separation systems.
Owner:DUPONT NUTRITION BIOSCIENCES APS
UV Red Fluorescent EA Toner
ActiveUS20140197364A1High fluorescence pigment loadingNarrow size distributionInksDevelopersLanthanideRed fluorescence
The present disclosure relates to a toner design for a clear UV red fluorescence toner having a high lanthanide complex pigment loading, including methods of making the fluorescence toner using a saccharide or a sugar acid to avoid complexation of lanthanide ions from the pigment, with lower aggregation and coalescence temperatures in the preparation of toner particles, where the particles exhibit a narrow size distribution and good xerographic performance.
Owner:XEROX CORP
Method for brewing blueberry wine without sulfur dioxide
InactiveCN103131597AGuaranteed normal fermentationStable chemical propertiesMicroorganism based processesAlcoholic beverage preparationBiotechnologyPectinase
The invention relates to a method for brewing a fruit wine, and in particular relates to a method for brewing a blueberry wine without sulfur dioxide. The method comprises the following steps of: a. choosing blueberries; b. heating up and cooking the chosen blueberries, adding pectinase for enzymolysis when temperature rises to 45-55 DEG C, stopping heating up till 95-100 DEG C, and crushing into blueberry pulp with a beater when temperature drops down to 35-45 DEG C; c. regulating the sugar-acid ratio of the crushed blueberry pulp, and then sending into a fermentation tank; d. adding active dry yeast for wine into the blueberry pulp with regulated sugar-acid ration in the fermentation tank, stirring uniformly, and then fermenting; e. extracting the wine liquid for ageing after fermentation is finished; and f. after ageing, carrying out refined filtration, preparing the wine base after refined filtration, bottling, and sterilizing, thereby obtaining the blueberry wine. The method has the advantage that normal fermentation of the fruit wine can be ensured without adding sulfur dioxide. The whole process takes only four to five months, the labor cycle is shortened, and the labor cost is lowered.
Owner:LIAONING AGRI COLLEGE +1
Corynebacterium glutamicum fermentation culture medium and corynebacterium glutamicum fermentation culture method for producing L-isoleucine
ActiveCN106701853APromotes anabolismIncrease productionBacteriaCulture processBetaineVitamin B6 synthesis
The invention discloses a corynebacterium glutamicum fermentation culture medium for producing L-isoleucine. The fermentation culture medium comprises a basic culture medium and a growth factor, wherein the growth factor is prepared from choline, betaine and vitamin B6; the content of the choline in the fermentation culture medium is 0.2-1g / L, the content of the betaine in the fermentation culture medium is 0.25-0.5mg / L, and the content of vitamin B6 in the fermentation culture medium is 0.05-0.3mg / L. The fermentation culture medium provides the growth factor for corynebacterium glutamicum, maintains osmotic pressure inside and outside the cells of the corynebacterium glutamicum to be balanced, and promotes the anabolism of amino acid, thus improving the yield and sugar-acid conversion rate of the L-isoleucine.
Owner:WUHAN GRAND HOYO
Plum wine brewage technology
InactiveCN101586067ATaste coordinationNormal fermentationAlcoholic beverage preparationMicroorganism based processesYeastFruit wine
The invention discloses a plum wine brewage technology, the mainly included steps are, selecting plum; pulping and removing pits to obtain plum slurry; plum slurry components regulation; primary fermentation; separation of new wine; secondary fermentation; aging. The invention uses plum slurry added with leaven to ferment, which insteads fermentation of whole plum or merely crushed plum, such that nutrient components and natural fruity of plum are kept to the utmost extent, and regulation to content of sugar acid in plum slurry can be proceeded conveniently. Proceeding acid remocing treatment to the plum slurry, such that fruit wine leaven can ferment normally, and plum wine with fruity and coordinate taste can be obtained; and amount of white sugar need to be added can be counted according to sugar content of the plum slurry and wine-degree requirements of fermentation plum wine, thereby percentage of plum and alcohol can be controlled accurately without adding other edible alcohol.
Owner:RUYIQING GROUP
Recombinant dna, bacterial strain and method for fermentative production of l-valine
InactiveCN102286505AHigh activityIncrease productionBacteriaMicroorganism based processesBiotechnologyAcetohydroxy Acid Synthetase
The invention relates to a recombinant DNA (deoxyribonucleic acid), strain and method for producing L-valine by fermentation. The recombinant DNA comprises DNA sequence for coding acetohydroxy acid synthetase free of feedback inhibition of three branched-chain amino acids to acetohydroxy acid synthetase, DNA sequence for coding dihydroxy reduction isomerase, and DNA sequence for coding branched-chain amino acid aminotransferase. The strain is corynebacterium or brevibacterium transformed by introducing the recombinant DNA. The method is implemented by culturing the strain to produce the L-valine. In the invention, the expression L-valine is used for producing the bacterium L-valine biosynthetic gene, so the yield of the L-valine can be greatly increased; and the fermentation model, especially the high-temperature short-time fermentation model, is constructed according to the optimum temperature of the L-valine biosynthetic enzyme, so that the metabolism intensity of the strain is enhanced, the activity of the L-valine biosynthetic enzyme is enhanced, and the yield of the L-valine and the conversion rate of the sugar acid can be further increased.
Owner:JIANGNAN UNIV
Green plum fruit jelly and preparation method thereof
The invention relates to a green plum fruit jelly and a preparation method thereof, wherein the green plum fruit jelly is characterized in that the green plum fruit jelly is prepared from fresh green plum fruit, green plum juice, compound gelatinizing agent, sugar, acid, and water; the green plum fruit jelly comprises the following raw materials according to mass percent: 1-5 wt% of green plum juice, 5-7 wt% of green plum fruit, 25-30 wt% of white sugar, 0.1-0.4 wt% of citric acid, 6-8 wt% of compound gelatinizing agent, and rest of water; the jelly has the characteristics of suitable sour and sweet, smooth mouthfeel, good elasticity and rich nourishment; therefore, the green plum fruit jelly is popular with consumers.
Owner:LABIXIAOXIN (FUJIAN) FOOD INDUSTRY CO LTD
Polyol-modified silanes as precursors for silica
The invention relates to the preparation of monolithic silica under mild conditions from alkoxysilanes derived from sugars, sugar acids, sugar alcohols and polysaccharides including glycerol, sorbitol, mannose and dextran. Unlike the commonly used silica starting material TEOS (Si(OEt)4), the sol-gel hydrolysis and cure of the sugar derivatives are not very sensitive to pH as similar rates of gelation were observed over a pH range of about 5.5-11. The morphology of the resulting silicas could be varied using specific additives, including multivalent ions and hydrophilic polymers.
Owner:MCMASTER UNIV
Method for separating sugar, acid and salt of lignocellulose hydrolysate
ActiveCN102600640AIncrease concentrationReduce fermentation costsSugar derivativesSolid sorbent liquid separationHydrolysateSimulated moving bed
The invention discloses a method for separating sugar, acid and salt of lignocellulose hydrolysate. The method comprises the following steps of: (1) utilizing inorganic acid to hydrolyze a hemicellulose part of a lignocellulose raw material, and performing solid-liquid separation, thereby obtaining the lignocellulose hydrolysate; (2) performing vacuum concentration on the lignocellulose hydrolysate, filtering and clearing a concentrate, re-crystallizing filtered remains so as to recycle potassium salt, performing sugar-acid-salt separation on the cleared filtrate, taking pure water as a flow phase to perform sugar-acid separation on the concentrated hydrolysate on a simulated moving bed filled with an H-type cation chromatographic column, and cutting by taking inorganic acid and salt as quick components and sugar and acetic acid as slow components during the separating process; (3) purifying and concentrating the quick component, complementing the concentration of acid by using fresh acid liquor for hydrolysis of the next batch of raw material; and (4) separating acetic acid from the slow component, thereby obtaining purified syrup. The method provided by the invention is used for separating the sugar, acid and salt of the lignocellulose hydrolysate.
Owner:谷创芯生物科技(厦门)有限公司
Brewing technique for blackberry wine
InactiveCN101200681AReduced malic acid contentIncreased organic acid contentAlcoholic beverage preparationMicroorganism based processesFiltrationSlurry
The present invention provides a brewage technology of blackberry wine, which is designed reasonably, solves the problem that the blackberry wine has high malic acid content and bad taste, increases the content of organic acids such as lactic acid, acetic acid, etc. and ensures that the wine is plumpy with heavy flavour. The technology comprises the steps as follows: the stem of the raw material of the blackberry is removed and is crushed to obtain blackberry slurry to be sent into a ferment vessel; sugar which takes 20 percent of the weight of the blackberry is added; the yeast of 0.1 to 0.2g / L is added; the above courses are processed by a plurality of batches, so as to control the ferment temperature; dipping and ferment are processed for 20 to 30 days; the material after ferment is filtered by a sieve and then to be processed for pectization, filtration and purification to obtain serum; lactic acid germ is added into the serum; pH value is adjusted to be 3 to 3.5; the temperature is controlled between 18 DEG C and 30 DEG C; the ferment is kept for 25 to 30 days; the malic acid is detected and filtered to obtain original liquid, the alcohol degree and sugar-acid degree of which are adjusted, and original wine is obtained after sterilizing and packing.
Owner:NANJING XINDELI FOOD
Water-soluble, chlorhexidine-containing compositions and use thereof
The invention relates to water-soluble, chlorhexidine-containing compositions having a long shelf life. The compositions are in the form of powder, granules or tablets and consist substantially of (i) a salt of chlorhexidine with 2 moles of a sugar acid and a microbicidally active quaternary ammonium bromide, or of (ii) chlorhexidine, a sugar acid or sugar lactone, with at least 2 moles of sugar acid or sugar lactone being present per mole of chlorhexidine, and a microbicidally active quaternary ammonium bromide. Peferred compositions consist substantially of chlorhexidine digluconate and N-cetyl-N,N,N-trimethylammonium bromide (cetrimide) in a weight ratio of 1:1 to 1:10. The solid compositions are stable, with little or no p-chloroaniline splitting off during storage.
Owner:EVONIK DEGUSSA GMBH
Method for preparing passion flower fruit juice beverage
The invention discloses a method for preparing passion fruit juice beverage, which relates to a method for preparing pure natural juice beverage. The method combines a physical crushing and grinding method and the composite biological enzymolysis method to treat passion fruit raw materials, improves the utilization rate of the raw materials, and guarantees good flavor of prepared passion fruit juice. The method comprises the following main steps of pretreatment of passion fruit, crushing, pulping, squeezing and primary filtration, enzymolysis treatment, juice separation, ultramicro refining, addition of adequate sugar into ingredients, acid mixing of a natural anti-staling agent, ultrahigh temperature instant sterilization, desaeration and fillin and so on,. The passion fruit juice beverage prepared by the method can meet the growing demands of vast consumers on health beverage, and has high economic benefit and high social benefit.
Owner:江苏乐士源新能源科技有限公司
Brewing method of red jujube fruit wine capable of removing bitter
InactiveCN102120950ABrewing Method AdvantagesEffectively removes bitternessAlcoholic beverage preparationMicroorganism based processesGrape wineRaw material
The invention discloses a brewing method of red jujube fruit wine capable of removing bitter, and belongs to the field of brewing science and technology. The finished wine is made by using red jujube as a raw material and by the following step: screening, drying, hydrating, soaking in alkali liquor, performing enzymolysis, pulping, filtering, regulating sugar and acid content, sterilizing at 100 DEG C for 20 minutes, inoculating pre-activated wine yeasts, fermenting for 4 to 6 days at 21 to 23 DEG C, filtering by centrifugation, clarifying chitosan, blending, aging, pouring, stabilizing and bottling. The brewing method has the characteristics that: the red jujube raw material is baked to generate full jujube aromas, and the bitter of the commonly fermented red jujube wine is reduced by the alkali liquor soaking and enzymolysis steps. The red jujube fruit wine contains various organic acids, vitamins and trace elements, has refreshing mouthfeel and mellow wine taste without the bitter, and is a low-alcohol content high-grade nourishing drink.
Owner:CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
Method of controlling fungal pathogens, and agents useful for same
A method of preventing or treating infection by a range of fungal pathogens in an animal or plant or stored plant product comprising administering an effective amount of a sugar acid, in particular mannonic acid, gluconic acid or galacturonic. The sugar acid can be delivered by a biocontrol that can manufacture the sugar acid. An exemplified biocontrol is Pseudomonas strain AN5, which is characterized by the capacity to convert aldose to sugar acid. Also disclosed are nucleotide sequences from enzymes in the Pseudomonas PQQ enzyme pathway which may be used to transform microorganisms and plants so that they produce sugar acids at levels sufficient to control the growth or viability of pathogens.
Owner:AUSTRALIEN NAT UNIV
Preparation method of loquat juice lactic acid fermentation functional drink
InactiveCN102793236ARich varietyImprove fermentation effectFood preparationFruit juiceAdditive ingredient
The invention discloses a preparation method of a loquat juice lactic acid fermentation functional beverage. The method comprises the following steps of: (1) juicing: performing peeling, kernel removal, color protection, crushing and squeezing of loquat to obtain loquat juice; (2) fermentation: mixing the loquat juice and corn peptide, sterilizing, cooling to normal temperature, adding lactobacillus plantarum, and standing and culturing at constant temperature of 42 DEG C to obtain loquat juice fermentation broth; (3) filtering; (4) blending: adding 0.1-0.4% (w / v) stachyose and 0.02-0.06% (w / v) CMC-Na into the loquat juice fermentation broth; and (5) filling and sterilizing to obtain the loquat juice lactic acid fermentation functional beverage. According to the invention, since corn peptide is added as a nitrogen source in the fermentation process, the loquat juice can be fermented better by the lactobacillus plantarum, the nutritional ingredients of loquat juice are maintained, the sugar-acid ratio of the loquat juice is relatively greatly changed, and the flavor of the loquat juice is improved; and by adding functional oligosaccharide-stachyose in the blending process, the loquat juice lactic acid fermentation beverage also has the healthcare effects of moistening lung, clearing heat and regulating intestinal canal health.
Owner:鲜绿园(深圳)果蔬饮料有限公司 +1
Fermentation technology of glutamic acid
InactiveCN107227324AImprove utilization efficiencyImprove conversion rateOrganic compound preparationAmino-carboxyl compound preparationHigh concentrationFiltration
The invention provides a submoderate fermentation technology of glutamic acid biotin. By using a fermentation tank and a membrane coupling technology, filtration dialysis is performed in the fermentation process to separate glutamic acid from a fermentation solution in time, so that feedback regulation caused by high-concentration glutamic acid in the fermentation solution is avoided; through adoption of a specific dialysis fermentation culture medium formula, refermentation is performed, so that the bacterium utilization efficiency and the sugar-acid conversion rate are improved; in addition, through the filtration dialysis after a certain period of fermentation, toxic byproducts in the fermentation solution can be separated in time, so that bacterial acid production inhibition is reduced; therefore, in the fermentation technology provided by the invention, through dialysis fermentation, a refermentation technology of the bacteria is achieved, the acid production cycle of glutamic acid fermentation is prolonged, and the bacterium utilization efficiency and the sugar-acid conversion rate are improved.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Apple-specific rice husk charcoal base fertilizer and its preparation method
Owner:SHANDONG YANTAI AGRI SCI & TECH INST
L-lysine gene engineering producing bacterium
ActiveCN104878034AEnhanced synthetic pathwaysEfficient accumulationBacteriaFermentationChemistrySugar acids
The invention provides a L-lysine gene engineering bacterium strain of which the collection number is CCTCC M 2015232. The L-lysine gene engineering bacterium provided by the invention can implement effective accumulation of L-lysine in the fermentation liquid in the fermentation process, thereby enhancing the yield of the L-lysine and the conversion rate of sugar acid, and having wide industrial application prospects.
Owner:SHANGHAI RES & DEV CENT OF INDAL BIOTECH +1
Method for preparing sea-buckthorn jaboticaba fruit vinegar carbonated beverage
The invention belongs to the field of beverages, in particular to a method for preparing a sea-buckthorn jaboticaba fruit vinegar carbonated beverage. The method for preparing the sea-buckthorn jaboticaba fruit vinegar carbonated beverage comprises the steps of jaboticaba juicing, vinegar brewing, jaboticaba residue extraction, sea-buckthorn jaboticaba juice mixing, sugar-acid ratio adjustment, aerated water addition, bottling and sealing. The sea-buckthorn jaboticaba fruit vinegar carbonated beverage prepared with the method has the advantages of being fragrant, refreshing and capable of quenching thirst and has the antioxidant function and the eye protection function.
Owner:浙江龙游李子园食品有限公司
Orange peel jam with breaking-wall cell and preparation
A tangerine peel jam is prepared from fresh tangerine peel, sugar, flavouring and water through washing fresh tangerine peel, boiling in rice vinegar, rinsing for removing bitter taste, adding sugar and acid, breaking cell wall, and concentrating. It has high utilization rate of carrotene and micro nutrients.
Owner:湖南鸿维进出口贸易有限公司
Wild blueberry compound juice and preparation method thereof
The invention relates to a wild blueberry compound juice and a preparation method thereof. The preparation method comprises the steps of preparing wild blueberry juice and purple sweet potato juice, performing enzyme deactivation to the prepared purple sweet potato juice for 20-30s, mixing the following active ingredients in parts by weight: 10-30 parts of the prepared wild blueberry juice, 2-8 parts of the prepared purple sweet potato juice, 2-15 parts of decolorized deacidified apple concentrated juice, 0.01-0.03 part of xanthan gum, 0.01-0.03 part of sodium carboxymethyl cellulose and 20-50 parts of water, and agitating for 5-8 minutes, thus obtaining the wild blueberry compound juice. By blending the wild blueberry juice, the decolorized deacidified apple concentrated juice and the purple sweet potato juice, the blended compound juice has no acor feeling, is proper in sugar-acid ratio, and appropriate for mouth feeling; without the addition of sweeteners, acidifying agents, coloring matters, essence and the like, the compound juice not only has the fresh aroma of the fresh blueberry fruit, but also has the mellowness of apples, has an unexpectable unique flavor, is natural and delicious, and palatable in acid and sweetness, and has harmonious complex aroma and taste of apples and wild blueberry, thus living up to the consumption conceptions on health and nutrition of the modern people, and meeting the taste of the wide public consumers.
Owner:江苏伊云贝尔饮料股份有限公司
Foliage conditioner prepared from straw and household kitchen biomass carbonization byproducts and application thereof
ActiveCN102342301AAlleviate continuous cropping obstaclesReduce manufacturing costBiocideMetabolism disorderContinuous croppingAgricultural science
The invention relates to a foliage conditioner prepared from straw and household kitchen biomass carbonization byproducts and application thereof. A method for applying the foliage conditioner comprises the following steps of: standing a stock pyroligneous solution produced by thermal cracking of straw and household kitchen biomasses for a week; performing suction filtration with a microporous filtering film; and diluting a refined pyroligneous solution with water of which the amount is 300 times that of the refined pyroligneous solution, and applying the diluent to positive and negative foliage of plants at the beginning fruiting period of tomato for 3-4 times at the interval 7-10 days. Due to the adoption of the foliage conditioner, the application of inorganic fertilizers is reduced, the yield is increased by 250.91 g / plant simultaneously which is equivalent to the effect of an inorganic total nutrient solution, the Vc content of tomato fruits is increased remarkably, the ratio of soluble protein to sugar acid does not change remarkably but tends to increase, the resistance of plants is enhanced, and the continuous cropping obstacle is relieved to a certain extent; and moreover, the foliage conditioner is prepared from straw and household kitchen biomasses, belongs to a natural substance, is environmentally-friendly, has no toxic or side effect on human beings and livestock, and has low price.
Owner:NANJING AGRICULTURAL UNIVERSITY
Technology for synthesizing polyester of cane sugar acids with high degree of esterification
A process for synthesizing the polyester of glycofatty acid from methyl ester (or ethyl ester) of fatty acid features that the film evaporator or molecular distiller is used for cyclic distilling multiple times for increasing the reaction efficiency and esterifying degree while excessive methylester (or ethyl ester) can be distilled out.
Owner:XINJIANG TECHN INST OF PHYSICS & CHEM CHINESE ACAD OF SCI
Pawpaw and konjak healthcare jelly and making method thereof
The invention relates to pawpaw and konjak healthcare jelly. The pawpaw and konjak healthcare jelly is characterized by being prepared from konjak flavor powder, carrageen, agar, pawpaw juice, cane sugar, citric acid, calcium lactate, potassium chloride and water. The making method is characterized by comprising the following steps of: respectively weighing the konjak flavor powder, the carrageen and the agar according to a formula above, respectively adding calcium lactate and potassium chloride according to the formula above, adding water, adding the pawpaw juice after cooking a mixture at 75-80 DEG for 10-15min, regulating a sugar-acid ratio, adding citric acid and cane sugar, mixing uniformly, cooling down when standing at room temperature, filling, sterilizing, and cooling down to form finished products. The novel pawpaw and konjak healthcare jelly integrally combines nutrition and flavor, meets requirements of modern consumers on health, high quality and flavor, and facilitates the wide consumer groups to be full of confidence on a jelly market. In sum, the novel pawpaw and konjak healthcare jelly has wide market development space and great research value.
Owner:SHENYANG AGRI UNIV
Method for quickly detecting citrus quality based on olfactory fingerprint atlas
ActiveCN104849321AAnalysis results are objectiveEasy to operateMaterial impedanceFruit juiceVitamin C
The invention discloses a method for quickly detecting citrus quality based on an olfactory fingerprint atlas. The method comprises the specific steps: cleaning and drying just harvested citrus, peeling, juicing, and taking pure juice; performing electronic nose experiment; arranging the filtered citrus juice in a sealed container, standing, enabling top space gas to be saturated, then detecting the top space gas by an electronic nose, and extracting characteristic data from the olfactory fingerprint atlas, wherein the characteristic data are taken as partial original data of the electronic nose; then physicochemical indexes of vitamin C, pH, total acid, total sugar and sugar acid ratio are detected for the citrus juice; building a regression model between electronic nose signals and the physicochemical indexes by adopting a random forest. According to the method, the inside quality situation of the citrus can be quickly detected by only utilizing the electronic nose and a random forest algorithm, complicated preprocessing is not need, analysis results are objective and reliable, the operation is simple, the cost is low, and the method has higher popularization and application values.
Owner:ZHEJIANG UNIV
New bacterial strain degrading polycyclic aromatic hydrocarbons with five rings or six rings, andacquiring method and application of same
The embodiment in the invention provides a new bacterial strain degrading polycyclic aromatic hydrocarbons with five rings or six rings, and an acquiring method and application of the same, relates to the technical field of biological processing for environment pollutants, and the new bacterial strain is capable of efficiently degrading the polycyclic aromatic hydrocarbons with five rings or six rings. The new bacterial strain has the name of ZH-L8, the morphological characteristics comprise that a circle milk-white bacterium colony is grown on a solid medium and has a smooth edge; the new bacterial strain is in the shape of a rod when being observed under a microscope; the cell shows a Gram-positive rod shape, the later sides are parallel, and two ends are blunt; and the bacterium colony is circle, the edge is smooth, the bacterium colony is tightly adhered to the medium, and the bacterium colony is white and not transparent. The physiological biochemical characteristics comprise that the bacterium well grows in the temperature scope of 20-45 DEG C, grows well when pH is 5.7 and 6.8, has the salt-resistant concentration of 5%, and is methyl-red positive, contact-enzyme positive, v-p negative with the v-p solution final pH less than 6, arginine utilization positive, nitrate utilization positive, positive for D-glucose acid production, lactose acid production and cane sugar acid production, positive for starch hydrolysis, and the like.
Owner:HEBEI AGRICULTURAL UNIV.
Water soluble fertilizer capable of improving grape sweetness and applying method
The invention provides water soluble fertilizer capable of improving grape sweetness and an applying method. The water soluble fertilizer is composed of, by mass, 10-50 parts of urea, 10-300 parts of monopotassium phosphate, 10-700 parts of potassium nitrate, 1-10 parts of calcium chelate, 1-10 parts of magnesium chelate, 1-5 parts of manganese chelate,1-7 parts of zinc chelate, 1-10 parts of polyborate, 1-2 parts of sodium molybdate, 1-3 parts of chitosan oligosaccharide, 1-10 parts of potassium alginate, 1-5 parts of brown algae polysaccharides and 1-3 parts of gaseous phase silica anticaking agents. The water soluble fertilizer can substantially increase the sugar content of grapes, improve grape sweetness, increase the sugar-acid ratio and increase nutritive value and commodity value of the table grapes.
Owner:青岛阿道姆农业科技有限公司
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