Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Deep processing technique of Chinese goosebeery marc

A technology of kiwifruit and kiwifruit, which is applied in the field of deep processing of kiwifruit pomace, can solve the problems of kiwifruit resource waste, increase enterprise costs, and pollute the environment, achieve significant economic and social benefits, solve the problem of occupying space, and treat respiratory diseases Effect

Inactive Publication Date: 2009-06-17
西安天健医药科学研究所
View PDF0 Cites 17 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention provides a deep processing technology of kiwifruit pomace, so as to overcome the problems of increasing enterprise cost, polluting the environment and causing waste of kiwifruit resources in the prior art

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: a kind of deep processing technology of kiwi fruit pomace, comprises the following steps successively

[0024] 1. Pretreatment of kiwi pomace:

[0025] Take the pomace left over from kiwi fruit juice or brewing wine, mash it, add purified water of the same weight, add white granulated sugar to the water liquid to adjust the sugar content to 15%, stir and mix well for later use.

[0026] Second, primary fermentation:

[0027] ① Yeast activation and inoculation:

[0028] Pour the processed kiwifruit raw material into a fermenter, put the high-activity dry yeast into a 6% sucrose solution at 35°C at a ratio of 0.5g / L for activation, and then insert it into the fermenter;

[0029] ② Liquid fermentation:

[0030] After stirring evenly, seal it to carry out alcoholic fermentation, control the temperature at 30-35°C, stir in time so that the product temperature does not exceed 35°C, stir 3 times a day, and ferment for 4 days, and measure the alcohol content of...

Embodiment 2

[0039] Embodiment 2: a kind of deep processing technology of kiwi fruit pomace, comprises the following steps successively

[0040] 1. Pretreatment of kiwi pomace:

[0041] Take the pomace left over from kiwi fruit juice or brewing wine, mash it, add purified water 1.5 times the weight of the pomace, add white sugar to the water liquid to adjust the sugar content to 18%, stir and mix for later use.

[0042] Second, primary fermentation:

[0043] ① Yeast activation and inoculation:

[0044] Pour the processed kiwifruit raw material into the fermenter, put the highly active dry yeast into the 10% sucrose solution at 35°C at a ratio of 0.2g / L for activation, and then insert it into the fermenter;

[0045] ② Liquid fermentation:

[0046] After stirring evenly, seal it to carry out alcoholic fermentation, control the temperature at 30-35°C, stir in time so that the product temperature does not exceed 35°C, and stir twice a day. After 7 days of fermentation, the alcohol content o...

Embodiment 3

[0055] Embodiment 3: a kind of deep processing technique of kiwifruit pomace, comprises the following steps successively:

[0056] 1. Pretreatment of kiwi pomace:

[0057] Take the pomace left over from the kiwi fruit after juicing or brewing wine, mash it, add purified water of the same weight, add white granulated sugar to the water liquid to adjust the sugar content to 16%, stir and mix well for later use.

[0058] Second, primary fermentation:

[0059] ① Yeast activation and inoculation:

[0060] Pour the processed kiwifruit raw material into the fermenter, then put the high-activity dry yeast into the 9% sucrose solution at 35°C to activate at a ratio of 0.4g / L, and then insert it into the fermenter;

[0061] ② Liquid fermentation:

[0062] After stirring evenly, seal it to carry out alcoholic fermentation, control the temperature at 30-35°C, stir in time so that the product temperature does not exceed 35°C, stir twice a day, and ferment for 5 days, and measure the alc...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to the field of using fruits dregs to perform deep-processing technique, specifically to a deep-processing process of kiwi berry dregs. The present invention provides a deep-processing process of kiwi berry dregs for overcoming the problem existing in the prior art such as increased enterprise cost, environment pollution and kiwi berry resource waste. The technical program of the invention is deep-processing process of kiwi berry dregs including in sequence the following steps: first, kiwi berry dregs pretreatment; second, primary fermentation; third, a secondary fermentation; fourth, post-processing. The invention has advantages as follows: the produces kiwi berry fruit vinegar has a certain health care functions: promote appetite strengthen spleen, relieve smell dehumidification, the elimination of fatigue, lower blood pressure, increase appetite, promote digestion, protect skin, the treatment of colds and respiratory diseases.

Description

Technical field: [0001] The invention relates to the technical field of deep processing by using fruit pomace, in particular to a deep processing technology of kiwi fruit pomace. technical background: [0002] At present, the processing and utilization of kiwi fruit is mainly to squeeze the juice to produce fruit juice drinks or fruit wine. After the juice is squeezed, a large amount of pomace will be produced. The existing processing method of these pomace is to pile up and ferment and use it as fertilizer. The problems are: 1. Enterprise cost: it needs to occupy a large amount of space as a storage place, and the transportation cost increases at the same time; 2. Pollution of the environment: during the process of stacking and fermentation, it causes pollution of the surrounding environment and provides a breeding ground for mosquitoes and other pests; 3. Causes kiwi fruit Waste of resources. Invention content: [0003] The present invention provides a deep processing t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L2/02A23L2/60C12G3/02C12J1/08A23L19/00
Inventor 刘建申
Owner 西安天健医药科学研究所
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com