5 results about "Tropical fruit" patented technology

This invention discloses a microwave sterilization device for tropical fruits, relating to the field of microwave sterilization technology. It includes: a housing with an open end on one side, used for heating and sterilizing fruits using microwaves; a placement rack located at the open end of the housing; a movable tray slidably connected to the placement rack, with several storage components arrayed on the tray. Each storage component includes: a base plate for supporting the tropical fruits, with a compensation pad on the base plate for wrapping the rapidly heating parts of the tropical fruits. The compensation pad reduces the heating rate of thin edges to prevent overheating and ensures even heat distribution. The compensation pad includes a wrapping layer made of a flexible material that is high-temperature resistant, corrosion-resistant, and microwave-permeable, filled with a liquid material with high dielectric loss; and a clamping component located on the base plate for clamping the tropical fruits to ensure a tight fit with the compensation pad.

The application discloses a kind of high fruit aroma low sour taste flavor beer and its brewing method, belong to beer technical field.The technical scheme includes that flavor beer original wort concentration is 15-18 °P, alcohol content is 6.0-7.0%vol, colority is 10-25EBC, bitterness content is 10-15BU, pH is 3.8-4.1, total ester content is 60-90mg / L, alcohol ester ratio is 0.5-0.7, 4-ethylphenol content is 200-300mg / L, 4-ethylguaiacol content is 100-200mg / L, 4-ethylphenol:4-ethylguaiacol is 1.5-2.0;After sensory evaluation, flavor beer has rich tropical fruit flavor, stable flavor, low sour taste, balanced and soft taste during fermentation process.The application is applied to high fruit aroma low sour taste flavor beer brewing aspect, solve the problem that traditional sour beer fermentation product is strong, and flavor is unstable during fermentation process, can output such as isopentanoic acid and is considered as "putrefactive flavor" product, has rich tropical fruit flavor, stable flavor, low sour taste, balanced and soft taste.

This invention discloses a method for preparing NFC (Not From Concentrate) juice by microcapsule encapsulation of characteristic aromas from passion fruit, belonging to the field of tropical fruit non-concentrate juice processing technology. Addressing the problems of significant aroma loss and low encapsulation efficiency in traditional stepwise microcapsule processes during passion fruit NFC juice processing, this invention includes the following steps: selecting mature passion fruits with a soluble solids content ≥14%, washing, peeling, and deseeding; cold-pressing the pulp and filtering to obtain NFC juice; collecting the liquid aroma fraction through steam distillation of the peel and pomace; directly adding the liquid aroma fraction to the NFC juice, simultaneously adding a composite wall material composed of pectin and whey protein isolate at a mass ratio of 2:1; stirring evenly and homogenizing to allow the composite wall material and the natural pectin in the juice to form microcapsules in situ through electrostatic aggregation; and aseptically filling after sterilization and cooling. This method achieves zero aroma transfer loss and high encapsulation efficiency, and can be used to produce high-aroma, long-shelf-life natural passion fruit NFC juice.

The application belongs to the technical field of biodegradable materials, and discloses a preparation method of a biodegradable preservative bag, which comprises the following preparation steps: coconut processing waste is cleaned, dried and coarsely crushed, and then is subjected to low-temperature modification treatment by adding a silane coupling agent under the condition of-10 to 0 DEG C to obtain modified coconut shell fiber powder; a tropical microbial inducer and a heat stabilizer are mixed, subjected to high-pressure homogenization and low-temperature spray drying to obtain a temperature-sensitive control agent powder; and maleic anhydride and polylactic acid are subjected to melt grafting reaction to obtain a maleic anhydride grafted polylactic acid reactive compatibilizer. The application has high air permeability and excellent preservative performance through coconut shell fiber reinforcement and microporous structure design, and can prolong the preservation period of litchi from 3 days to more than 7 days in the application of tropical fruit packaging, so that the transportation loss rate is significantly reduced and the commercial value of fruits is improved; the coconut processing waste is used as a reinforcing filler to realize high-value utilization of agricultural waste, reduce carbon emissions and have good environmental protection benefits.

The present application relates to the technical field of microbial fermentation, and particularly relates to a mixed fermentation inoculant composed of specific non-saccharomyces cerevisiae and saccharomyces cerevisiae and application of the mixed fermentation inoculant in wine brewing. The present application discloses a three-strain yeast mixed fermentation inoculant for wine brewing, which comprises Pichia kluyveri PK4 (preserved in the China General Microbiological Culture Collection Center on February 2, 2024, and numbered as CGMCC No. 29847), Hanseniaspora uvarum HV26 (preserved in the China General Microbiological Culture Collection Center on January 14, 2025, and numbered as CGMCC No. 33403) and saccharomyces cerevisiae G23 (preserved in the China General Microbiological Culture Collection Center on June 20, 2024, and numbered as CGMCC No. 30907), and the inoculation ratio is 4:4:2. When the inoculant is applied to fermentation of muscadine and chardonnay grape juice, the content of ester, terpene and other aroma substances can be synergistically improved, the grape wine is endowed with richer tropical fruit and citrus aroma, and the sensory quality is significantly better than that of a control group.