48 results about "ARONIA MELANOCARPA FRUIT" patented technology

The invention discloses flavored aronia melanocarpa wine and a preparation method thereof, and belongs to the technical field of wine brewing. The flavored aronia melanocarpa wine is prepared from, by weight, 90-110 parts of fresh aronia melanocarpa fruits, 1-8 parts of Lengxiang roses and 0.2-0.8 part of pepsase; and the preparation method comprises the following steps of crushing raw materials, adding pepsase, fermenting twice, and ageing. The invention provides the flavored aronia melanocarpa wine, the aroma of the aronia melanocarpa wine is enriched, the nutritional value of the aronia melanocarpa wine is improved, the taste of the aronia melanocarpa wine is improved, and meanwhile, the series of the aronia melanocarpa wine is increased.

The invention discloses aronia melanocarpa fruit low-temperature concentrated juice. The aronia melanocarpa fruit low-temperature concentrated juice is prepared from the following components in parts by weight: 400 to 600 parts of aronia melanocarpa fruits, 0.1 to 0.2 part of pectinase, 0.1 to 0.2 part of cellulase, 0.1 to 0.7 part of tannase and 30 to 80 parts of mixed fruit juice. The invention further discloses the aronia melanocarpa fruit low-temperature concentrated juice and a preparation method of the aronia melanocarpa fruit low-temperature concentrated juice. The preparation method is simple, the sour and astringent taste of the aronia melanocarpa fruits can be effectively reduced, the taste can be enriched and improved, the content of anthocyanin, flavone, polyphenol, vitamins, mineral elements and other substances of the aronia melanocarpa fruit low-temperature concentrated juice is further maintained, and the nutritive value and the utilization value of the aronia melanocarpa fruit low-temperature concentrated juice are effectively improved.

The invention discloses a preparation method of an aronia melanocarpa beverage with good color and stability, and relates to the technical field of food processing, and the preparation method comprises the following eight steps: selecting, crushing, performing enzymolysis, filtering, blending, homogenizing, degassing, filling and sterilizing. According to the beverage prepared by the method disclosed by the invention, the aronia melanocarpa fruits are selected as a raw material and supplemented with auxiliary materials such as the cane sugar, the citric acid and the beta-cyclodextrin, and a beta-cyclodextrin embedding method is innovatively used, so that the original astringent taste of fruit juice is covered while nutrient substances are not damaged, and the product has flavor and health-care property; the product quality of the beverage is effectively improved.

The present invention discloses anthocyanin-enriched aronia melanocarpa fruit vinegar drink and a preparation method thereof, and belongs to the technical field of food processing. The provided fruitvinegar drink can enable an antioxidant activity of aronia melanocarpa fruits and a functional health-care property of a fruit vinegar product to complement each other. At the same time, after blending, the fruit vinegar drink has unique mouthfeel, color, luster and fragrance, is easy to accept, and has good market potential. The provided preparation method of the fruit vinegar drink separates aronia melanocarpa fruit vinegar fermentation and aronia melanocarpa anthocyanin extraction, avoids the degradation of the anthocyanin due to the influence of the fermentation environment, enriches the anthocyanin content of the product, and comprehensively improves the utilization rate of the aronia melanocarpa fruits. At the same time, the preparation method of the fruit vinegar drink acclimates saccharomyces cerevisiae in advance to avoid yeast inhibition occurring in alcohol fermentation process of aronia melanocarpa fruit juice and comprehensively improves the alcohol fermentation efficiencyof the aronia melanocarpa fruit juice.

The invention discloses an angelica-aronia melanocarpa pill and a manufacturing method thereof. The manufacturing method comprises the following steps: (1) drying aronia melanocarpa fruits at 80-150 DEG C for 3-5 hours, extracting an aronia melanocarpa paste; (2) mixing angelica and rhodiola rosea according to a weight ratio of 1:1, heating at 80-150 DEG C for 2-3 hours, and extracting active components; (3) adding maltose to the angelica and rhodiola rosea extract, heating at 100-130 DEG C until the extract becomes a paste, and continuing heating for 1-2 hours to obtain an extract paste; (4)stirring the aronia melanocarpa paste, the angelica and rhodiola rosea extract paste and glutinous rice powder according to a weight ratio of 1:(0.22-0.36):(0.02-0.07) to obtain an aronia melanocarpapaste mixture, and manufacturing into a semi-finished angelica-aronia melanocarpa pill in a mold; and (5) drying the semi-finished angelica-aronia melanocarpa pill at 60-70 DEG C for 1-3 hours to obtain a solid angelica-aronia melanocarpa pill, and polishing and coating to obtain the finished angelica-aronia melanocarpa pill. The angelica-aronia melanocarpa pill has obvious curative effect and facilitates carrying and administration.

The invention belongs to the technical field of preparation of fat-soluble natural antioxidants, and particularly relates to a method for preparing a fat-soluble natural antioxidant from aronia melanocarpa. The method comprises the following steps: (1) aronia melanocarpa fruits are taken and crushed, extracting is conducted in an alcohol-water solution, and filtrate is dried to obtain an extract;and (2) a catalyst and fatty acyl chloride containing 8-16 carbon atoms are dissolved in a reaction solvent at the low temperature to form a complex, then the extract obtained in the step (1) is gradually added, the temperature is slowly increased to a certain temperature for an acylation reaction, and thus the fat-soluble antioxidant is obtained. The fat-soluble antioxidant can be dissolved in grease and an organic solvent, is insoluble in water and has high oxidation resistance performance, the high oxidation resistance characteristic of the aronia melanocarpa is fully utilized and given tofull play, a new thought and approach are provided for efficient utilization of the aronia melanocarpa, and technical parameters are provided for industrial production of the fat-soluble natural antioxidant.

The invention discloses a preparation method of aronia melanocarpa juice. The preparation method comprises the following steps: taking aronia melanocarpa fruits, performing cleaning, performing pulping, adding pectinase into the pulp, performing enzymolysis, filtering the enzymatic hydrolysate to obtain a filtrate I and filter residues, adding the filter residues into deionized water, treating themixed solution by using a high-voltage pulsed electric field method to obtain a leaching solution, filtering the leaching solution, mixing the filtrate II with the filtrate I, and adding a stabilizerto obtain the aronia melanocarpa juice. By adopting the process, the juice yield of the aronia melanocarpa fruits can reach 85% or above, the utilization rate of the raw materials is remarkably increased, the production cost of the aronia melanocarpa juice is effectively reduced, and the prepared juice maintains the nutritional value of the aronia melanocarpa.

The invention discloses an aronia melanocarpa fruit double-layer and double-color sphere-like effervescent tablet which comprises an effervescing agent layer A and an effervescing agent layer B, the effervescing agent layer A is prepared from the following components: aronia melanocarpa fruit powder, an acid source, vitamin C, stevioside, D-mannitol, isomaltitol and magnesium stearate; the effervescing agent layer B is prepared from the following components: hydrolyzed collagen, cubilose, sodium hyaluronate, an alkali source, D-mannitol, isomaltitol and magnesium stearate. The invention discloses a preparation process of aronia melanocarpa fruit double-layer and double-color spherical effervescent tablets. The effervescent tablet prepared by the invention is double-layer and double-color, good in stability, free of the problems of effervescent effect attenuation, discoloration and the like, clear in solution after effervescing, wide in applicable crowd, free of sugar, suitable for diabetics to take, free of pigment and essence, and more harmless to body health. The effervescent tablet disclosed by the invention also has the effects of delaying senescence, maintaining beauty and keeping young.

The invention provides a preparation method of an aronia melanocarpa fruit anthocyanin extract. The preparation method comprises the following steps: carrying out degreasing treatment on an aronia melanocarpa fruit; then extracting with a mixed acid aqueous solution; carrying out resin purification, extracting an immersion liquid, and thus obtaining dry extract of the aronia melanocarpa fruit. The preparation method provided by the invention has the advantages that a pretreatment method such as appropriate degreasing is creatively used before an extraction step, and the aronia melanocarpa fruit anthocyanin extract (dry extract or powder) retaining anthocyanin to the utmost extent is obtained, wherein anthocyanin content is higher than 55%.

The invention relates to a novel feed for laying hens in an egg producing period, and belongs to the field of poultry breeding. The novel feed comprises 70-80 parts of corn, 0.5-1.5 parts of corn germ meal, 0.5-1.5 parts of soybean oil, 0.5-2.5 parts of corn protein powder, 10-20 parts of soybean meal, 3-6 parts of peeled soybean meal, 5-10 parts of dried distillers' grains, 0.05-0.15 part of baking soda, 0.1-0.2 part of choline chloride, 0.1-0.3 part of trace elements, 0.01-0.1 part of lysine, 0.05-0.25 part of methionine, 0.01-0.05 part of laying hen multiple vitamins, 0.5-1 part of dicalcium phosphate, 5-10 parts of stone powder, 0.1-0.5 part of table salt, 0.01-0.05 part of betaine, 0.05-0.1 part of phytase, 0.01-0.02 part of complex enzymes and 1-7 parts of aronia melanocarpa fruit powder. The feed can improve the oxidation resistance of ovaries of the laying hens in the egg producing period, and reduce the situation that the laying hens in the egg producing period generate ovarian inflammation due to egg laying, so that the egg producing period is influenced; besides, the weight of the laying hens in the egg producing period can be increased, and the Haugh unit of eggs can be increased, so that the storage time of the eggs can be prolonged; and the quantity of harmful bacteria can be reduced, the quantity of beneficial bacteria can be increased, and the healthy environment of intestinal tracts of the laying hens can be maintained.