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Processing method for comprehensive high-value development and utilization of apples

A processing method and comprehensive processing technology, applied in the field of food processing, can solve the problems of high-value comprehensive development and utilization of apples without major breakthroughs in production and application

Pending Publication Date: 2019-04-12
XIAN INT UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] At present, selenium-enriched low-alcohol sparkling cider, selenium-enriched apple cider vinegar drinks and selenium-enriched apple dietary fiber have not been seen in the domestic market, and no major breakthroughs and production applications have been seen in the comprehensive development and utilization of high-value apples

Method used

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  • Processing method for comprehensive high-value development and utilization of apples
  • Processing method for comprehensive high-value development and utilization of apples
  • Processing method for comprehensive high-value development and utilization of apples

Examples

Experimental program
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Effect test

Embodiment 1

[0060] (1) Sorting and cleaning the apples, using a cold crushing separator to crush and separate Red Fuji apples, Gala apples, Granny Smith apples, and Golden Delicious apples into apple pulp, apple skin, and apple seeds; use 0.2% of the mass of apples The ascorbic acid solution protects the color of the apple pulp, and extracts the apple juice; after pasteurization, store it at low temperature for later use.

[0061] (2) Red Fuji apple juice, Gala apple juice, Granny Smith apple juice, and Golden Delicious apple juice are mixed in a ratio of 6:1.8:1.2:1 by mass; add natural selenium-enriched mineral water concentrate to make the apple juice The selenium content reaches 0.1mg / Kg; Dilute the sugar content of the fruit juice to a content of 12°Brix; adjust its acidity with citric acid to make the acidity 5.5g / L.

[0062] (3) Add 60mg / L of SO to apple juice 2 ; Add 150 mg / L of cider fermentation-specific flora, and ferment for 12 days at 15°C; isolate the bacteria when the suga...

Embodiment 2

[0071] (1) Sorting and cleaning the apples, using a cold crushing separator to crush and separate Red Fuji apples, Gala apples, Granny Smith apples, and Golden Delicious apples into apple pulp, apple skin, and apple seeds; use 0.2% of the mass of apples The ascorbic acid solution protects the color of the apple pulp, and extracts the apple juice; after pasteurization, store it at low temperature for later use.

[0072] (2) Red Fuji Apple Juice, Gala Apple Juice, Granny Smith Apple Juice, and Golden Delicious Apple Juice are mixed in a ratio of 6.5:1.6:1.1:0.8 by mass; add natural selenium-enriched mineral water concentrate to make the apple juice The selenium content reaches 0.12mg / Kg; the sugar content of the fruit juice is diluted to 13°Brix; the acidity is adjusted with citric acid to make the acidity 6.5g / L.

[0073] (3) Add 80mg / L of SO to apple juice 2 ; Inject 200mg / L of cider fermentation-specific flora, and ferment for 10 days at 18°C; isolate the bacteria when the s...

Embodiment 3

[0082] (1) Sorting and cleaning the apples, using a cold crushing separator to crush and separate Red Fuji apples, Gala apples, Granny Smith apples, and Golden Delicious apples into apple pulp, apple skin, and apple seeds; use 0.2% of the mass of apples The ascorbic acid solution protects the color of the apple pulp, and extracts the apple juice; after pasteurization, store it at low temperature for later use.

[0083] (2) mix Red Fuji apple juice, Gala apple juice, Granny Smith apple juice, and Golden Delicious apple juice in a ratio of 6.8:1.5:1:0.7 by mass; add selenium-enriched mineral water concentrate to make the selenium of apple juice The content reaches 0.09mg / Kg; the sugar content of the fruit juice is diluted to 11°Brix; the acidity is adjusted with citric acid to make the acidity 5.0g / L.

[0084] (3) Add 55mg / L of SO to apple juice 2 ; Inject 120 mg / L of cider fermentation-specific flora, and ferment for 13 days at 15°C; isolate the bacteria when the sugar content...

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Abstract

The invention discloses a processing method for comprehensive high-value development and utilization of apples. The processing method utilizes a cold crushing pre-press separation technology to separate the apples into apple pulp, apple pomace, apple peel and apple seeds, and then processes low-alcohol-strength sparkling apple cider, an apple vinegar beverage, apple dietary fiber tablets and appleseed oil in combination with optimal high-value apple comprehensive processing method. According to the method, the taste and aroma of the low-alcohol-strength sparkling apple cider and apple vinegarbeverage are improved through mixed fermentation of four kinds of apples, namely Red Fuji apples, Gala apples, Australian green apples and Golden Delicious apples, and malic acid-lactic acid fermentation; and three kinds of selenium-enriched apple series products including selenium-enriched low-alcohol-strength sparkling apple cider, a selenium-enriched apple vinegar beverage and selenium-enriched apple dietary fiber tablets are simultaneously processed by adding a natural selenium-enriched mineral water concentrate. The processing method described in the invention has remarkable characteristics of low processing cost, high added value of products, high comprehensive utilization rate, strong nutritional health care effect, a large consumption market, no environmental pollution, strong operability, and suitability for factory production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method for high-value comprehensive development and utilization of apples. Background technique [0002] my country is the largest apple producer in the world, accounting for about 50% of the world's total output. Especially in recent years, my country's apple production has increased rapidly, from 25.89 million tons in 2006 to 41.39 million tons in 2017, an increase of 15.5 million tons in 11 years. However, the apples produced in my country are still mainly eaten fresh, and the apple processing rate is very low (less than 8%). The average processing rate of apples in the world is 25%, and the processing rate in many developed countries has reached 50%, and that in Germany is as high as 75%. It can be seen that my country's apple processing rate is far below the level of developed countries and the world's average level, and its apple processin...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12J1/04A23C9/152A23L33/22
CPCA23C9/152A23L33/22C12G3/02C12J1/04
Inventor 王汉屏王艳张晓峰薛盟举周宝珍刘静刘婧琳薛波周旭江郭占斌
Owner XIAN INT UNIV
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