2 results about "Tangerine Fruit" patented technology

The present application belongs to the technical field of saline-alkali soil improvement, and particularly relates to a method for improving soda saline-alkali soil by using citrus orange and tangerine waste, comprising the following steps: S1, crushing the collected citrus orange and tangerine waste and performing solid-liquid separation to obtain pretreated waste liquid A and pretreated waste residue B respectively; S21, obtaining an improvement liquid by treating the pretreated waste liquid A, and irrigating the improvement liquid to the saline-alkali soil; S22, obtaining an improvement fertilizer by treating the pretreated waste residue B, and laying the improvement fertilizer on the ground of the saline-alkali soil; and S3, planting crops after rotary plowing the saline-alkali soil. The present application uses citrus orange and tangerine fruit drop and other waste as improvement material, realizes secondary utilization of agricultural waste, is easy to collect, low in cost and pollution-free, utilizes the rich organic acid therein to improve the saline-alkali soil, and is a green and efficient soil improvement method.

This invention provides a pectinase complex with low pectin esterase activity, an enzymatic fermentation method for reducing methanol and higher alcohol content in orange wine, its application, and the resulting orange wine, specifically belonging to the field of fruit wine brewing technology. The pectinase complex with low pectin esterase activity described in this invention is derived from Aspergillus niger (… Aspergillus niger The pectinase complex with low pectin esterase activity was prepared by fermentation using CICC 40273. The pectin esterase activity was less than 0.05 U / mg, the pectin lyase activity was ≥7000 U / g, and the polygalacturonase activity was ≥4500 U / g. This invention's pectinase complex with low pectin esterase activity can specifically degrade pectin, reduce the methanol content in orange wine, and exhibits high enzymatic hydrolysis efficiency, stable and significant effects, and a significant improvement in sensory quality.