103 results about "Sorbus torminalis" patented technology

The invention relates to fruit tree grow seedling fields, more specifically it discloses a nursery method of dwarfing pear trees which includes raising rootstock, dwarfing interstock and scion. The main technology is said rootstock use the seedling of wild-anvil pear seeds as the root grafting, said dwarfing interstock is hybrid, that is manual crossing between the wild pears as female parent line and the Huagai pears and the Nanguopears which are paternal, the hybrid sapling raising from the hybrid seeds is used as the dwarfing interstock, said scion is the dwarfing interstock is grafted on the rootstock (seedling) as the scion, then the dwarfing pear trees are raised. The affinity between the rootstock and the graft is strong in the invention, tree bodies' compact, fruiting early, crop high, cold resistant, disease resistant, easy management, convenient management and it is suitable for landscaping, greening and potted plants in rural and urban.

The invention relates to celery cookies and a preparation method thereof. Based on flour, the celery cookies comprise the following components in percentage by mass: 100 percent of flour, 1 to 10 percent of celery whole flour, 10 to 80 percent of butter, 20 to 80 percent of white granulated sugar, 5 to 30 percent of eggs, 0.05 to 0.1 percent of potassium sorbate and a proper amount of water. The preparation method comprises the following steps of: mixing, blending dough, forming, baking and the like. The celery cookies have the characteristics of good appearance and mouthfeel and high nutritive value, are easy to form, have the effects of reducing blood fat and resisting tumors, are healthy food for people who suffer from hyperlipaemia, hypertension and hyperglycemia, and contribute to the deep processing of celery simultaneously.

The invention provides a nursery sock growing method for dwarfed central stake Nanguo pear trees, comprising cultivating root stake sprout using Mountain pear or Du pear seeds, dwarfing central stake bud or grafting the bough to the root stake, so as to cultivate dwarfed intermediate stake sprout, then grafting high grade Nanguo pear tree bud or bough onto the stem of the intermediate stake sprout, so as to cultivate dwarfed intermediate stake Nanguo pear tree sprout, the invention can facilitate early flowering and early fruit.

The invention discloses a sorb cold-resistant transcription factor PubHLH and an application thereof. The nucleotide sequence of sorb bHLH transcription factor gene PubHLH is represented by SEQ ID NO: 1 in a sequence table; 409-2043bp position of the sequence represented by SEQ ID NO: 1 is a coding area of the gene; an amino acid sequence coded by the coding area is represented by SEQ ID NO: 1. A new bHLH gene PubHLH is cloned in the sorb; an agrobacterium-mediated genetic transformation method is used for transforming the gene to tobacco and pear; cold resistance ability of the obtained transgenic plant is obviously improved; biological functional verification shows that the cloned PubHLH gene has cold resistance regulation function. The sorb bHLH transcription factor gene PubHLH provided by the invention can be applied to improvement of plant cold resistance or construction of cold-resistant transgenic plant.

The invention relates to a blueberry moon cake and a processing method thereof. The blueberry moon cake comprises a wrapper and stuffing, wherein the wrapper comprises the following ingredients in weight percentage: 45-55% of wheat flour, 30-40% of invert syrup, 0.01-0.1% of potassium sorbate, 0.5-1% of water containing soda, 10-15% of vegetable oil; and stuffing comprises the following ingredients in weight percentage: 30-35% of minced wax gourd, 10-15% of fresh blueberry pulp, 13-20% of blueberry fruit grains, 20-30% of white granulated sugar, 10-15% of vegetable oil. The blueberry moon cake finished product is process by wrapping the stuffing, baking and packaging. The blueberry moon cake of the invention breaks though the traditional taste of moon cake, has more unique flavor and more rich nutrition, and enriches the product varieties.

The invention discloses fruit and vegetable juice composite beverage, which comprises the following compositions in portion by weight: 10 to 15 portions of yamazeri juice, 10 to 15 portions of mountain ash berry juice, 4 to 5 portions of shizandra juice, 5 to 8 portions of blueberry juice, 4.16 to 5.17 portions of sweetening agent, 0.05 portion of acid and 0.07 portion of stabilizer. The invention also discloses a method for preparing the fruit and vegetable juice composite beverage. The method integrates four types of fruit and vegetable juice into a whole, overcomes the main defect of poor flavor of yamazeri and shizandras, improves the mouthfeel, and prepares the yamazeri composite beverage which is favored by people to drink. The beverage is suitable for various groups, and particularly has the function of contributing to treating hypertension of old people and dysphotia of students.

The invention discloses a pomelo fruit jelly and a preparation method thereof. The pomelo fruit jelly includes the following raw materials with the parts by weight: 10 to 30 percent of pomelo fruit and pomelo peel, 8 to 15 percent of fruit jelly powder, 10 to 20 percent of white granulated sugar, 5 to 10 percent of grape, 1 to 3.5 percent of honey, 1 to 3 percent of edible additive and 0.2 to 0.5 percent of potassium sorbate are provided, and the rest is water. The preparation method is as follows: firstly, the pomelo is cleaned out, the pomelo fruit is taken out and the pomelo peel is cut; then, the pomelo fruit and the pomelo peel are frozen quickly at low temperature after the pomelo fruit and the pomelo peel are braised and boiled at high temperature, added with the white granulated sugar, grape sugar, the honey, citric acid and common salt after being frozen quickly, then is braised and boiled at high temperature to be made into sauce, and then the sauce is added with the water, the fruit jelly powder, the granulated sugar, an emulsifying agent, an acid regulator and the potassium sorbate to prepare the fruit jelly. In the invention, the pomelo peel and the pomelo fruit are processed into the fruit jelly, the taste is unique and the mouthfeel is proper, the pomelo fruit jelly keeps the original rich vitamin and dietary fiber of a pomelo, enhances the assimilation function of the human body, is fit for the taste of the hobbledehoy and the old, effectively improves the rate of multipurpose utilization of the pomelo product and the pomelo inferior, and increases the added value of the product.

The present invention relates to a milk fruit accompaniment belonging to the technical field of food. The fruit accompaniment is made by mixing 5 to 100 shares of fruit materials, 120 to 220 shares of water, 5 to 16 shares of cane sugar, 10 to 50 shares of high fructose syrup, 16 to 43 shares of glucose syrup, 0.6 to 3.2 shares of recomposed edible colloid, 1.7 to 2.8 shares of citric acid, 1.0 to 2.5 shares of acidity regulator, 0.2 to 0.6 share of water retaining agent and 0.08 share of sorbic acid with a proper amount of vitamins C, essence and pigment. The present invention also relates to a making technique of the milk fruit accompaniment. The method specifically comprises the following steps: preparing the fruit materials, preparing the sugar syrup, immersing fruit, preparing glycine mixture, preparing acidity additive mixed liquid, preparing solution, boiling, cooling and packing. After the milk fruit accompaniment is mixed with milk, the mixture is quickly agitated. At the moment, calcium ions in the milk and the recomposed edible colloid quickly form a net gelatin in different states under the action of acid.

The invention discloses sugar-free honey green tea. The sugar-free honey green tea comprises the following raw materials in part by weight: 22 to 28 parts of xylitol, 8 to 12 parts of maltitol, 3 to 7 parts of sorbitol, 0.5 to 1.0 part of xanthan gum, 1.5 to 2.5 parts of green tea powder, 0.5 to 1.5 parts of sodium citrate, 0.1 to 0.8 part of vitamin C (Vc), 0.01 to 0.5 part of sodium D-isoascorbate, 0.2 to 1 part of sodium hexametaphosphate, 0.001 to 0.035 part of ethyl maltol, 0.01 to 0.03 part of vanillin, 0.2 to 0.8 part of honey, 980 to 1,200 parts of water, 0.2 to 0.7 part of potassium sorbate, 0.18 to 0.35 part of honey essence, 0.05 to 0.09 part of green tea essence and 0.01 to 0.03 part of freshener, wherein the freshener is menthol. The sugar-free honey green tea has the advantages of cooling and relieving thirst, moistening, mellowing, refreshing and restoring consciousness, preventing caries and protecting teeth, promoting stomach and enhancing the growth and the breeding of symbiotic probiotics. The sugar-free honey green tea is a drink capable of relieving thirst, clearing heat, protecting health and strengthening body and is particularly suitable for diabetics or people reducing weight to drink.

The invention discloses a production technique of 2-keto-L-gulonic acid by high concentration fermentation. In a fermentation medium adopted by the production technique, the initial sorbin concentration is 15mg / ml to 25mg / ml; fermentation is carried out for 4 hours to 8 hours; continuous sorbin feeding is started; fermentation is carried out for 36 hours to 44 hours and then sorbin feeding is finished; during the feeding process, the content of sorbin is controlled to be 15 mg / ml to 30 mg / ml; when fermentation is carried out for 24 hours to 40 hours, pH value is adjusted to be 7.1 to 7.3; when fermentation is carried out for 40 hours to 44 hours, pH value is adjusted to be 7.4 to 7.6 until fermentation is finished; and dissolved oxygen during the whole fermentation process is controlled to be 30 percent to 50 percent. The technique adopted by the invention has total fed sorbin with a concentration of 10.5 percent to 11.5 percent (W / V) at the end of fermentation; the concentration of gulonic acid of fermentation solution is raised by 10 percent to 15 percent; the conversion rates of alcohol and acid are respectively promoted by 3 percentage points; and stability is good; besides, the technique process has simple and convenient operation and is easy for wide application.

The invention relates to the technical field of fruit fresh-keeping and particularly relates to a coloring and fresh-keeping method for apples. The method provided by the invention has the aims that the color and luster of the apples can be improved, and the quality of fruits is guaranteed. A coloring agent is prepared from 2ml to 5ml of plant photosynthesis accelerant, 1.5g / ml to 2g / ml of fructose, 1g / ml to 2g / ml of saccharose, 0.1 to 1.2 of naphthyl acetic acid, 1g / ml to 2.3g / ml of 5-aminolevulinic acid and 0.1g / ml to 0.5g / ml of ethephon; a fresh-keeping agent is prepared from 1g / ml to 2.2g / ml of lignin, 1g / ml to 2.2g / ml of chitin, 2g / ml to 5g / ml of sodium citrate, 0.1g / ml to 2g / ml of antioxidant and 0.5g / ml to 1.3g / ml of potassium sorbate; the coloring agent is started to be sprayed 45 to 60 days before the apples are picked, and the spraying is stopped until picking is carried out so as to enhance the coloring of the apples; and the fresh-keeping agent is started to be sprayed 2 to 5 days after the apples are picked so as to guarantee the quality of the apples and achieve that the apples can be durably preserved in a high-quality manner.

The invention relates to a high-quality stock-scion combined grafting reproducing technology for hawthorns. Malus pallasiana is selected as basic stocks, sorb is selected as middle stocks, and crabapple bud-mutation hawthorns are selected as scions. The high-quality stock-scion combined grafting reproducing technology specifically includes the following steps: (1) grafting the hawthorns: sowing the malus pallasiana and the sorb in the early May, starting grafting when the plant heights of seedlings are about 1 m, adopting a scion grafting method, adopting sorb branches, removing the heads of the grafted portions of the malus pallasiana stocks for grafting, and carrying out grafting with a cut-grafting method; (2) carrying out management after grafting: in order to enable grafted seedlings to well grow, strengthening field management work such as fertilizer and water applying, weeding and insect disease prevention during the fast-growing period. By means of the high-quality stock-scion combined grafting reproducing technology, the dual effects of sight enjoying of the hawthorns and eating of haws in autumn and winter are achieved, the eating mode of eating frozen fruits in winter is additionally achieved, the planting benefits are increased, and the effect of landscape trees in the northeast China in winter is achieved.

The invention discloses a mulberry and ginger juice beverage and a preparation method thereof. The mulberry and ginger juice beverage is prepared from the following raw materials in parts by weight: 100-150 parts of fresh ginger, 50-80 parts of mulberries, 40-60 parts of milk, 5-10 parts of partridge tea, 15-25 parts of nori, 10-20 parts of black fungi, 1-2 parts of semen plantaginis, 1-2 parts of potentilla discolor, 2-3 parts of radix ophiopogonis, 1-2 parts of moutan barks, 1-2 parts of iris confuse, 2-3 parts of hance brandisia herbs, 1-2 parts of ricepaper pith, 1-2 parts of rabdosia rubescens, 2-3 parts of pumpkin leaves, 20-30 parts of honey, 0.02-0.05 part of potassium sorbate, 10-15 parts of xylitol and a proper amount of water. The mulberry and ginger juice beverage is has bright color and luster, is semi-transparent and uniform in grain and moderate in sweetness and sourness, contains beneficial ingredients of the fresh ginger and the mulberries, has the effects of clearing heat and toxic materials and benefiting spleen and stomach due to the addition of the partridge tea and the pumpkin leaves, has the effects of removing internal heat, calming nerves and relieving restlessness due to the addition of the radix ophiopogonis and the moutan barks, is a very good summer healthcare beverage, and has very good industrialization and market prospects.

The present invention discloses partially fermented radix puerariae and Chinese mulberry juice helpful for dispelling alcohol and protecting liver and a preparation method thereof. The juice is characterized in that the juice comprises the following raw materials in parts by weight: Chinese mulberries 50-60 parts, mulberries 20-30 parts, radix puerariae 3-5 parts, hawthorn leaves 2-5 parts , broccoli stems 3-4 parts, villous amomum pericarp 2-3 parts, chitosan 1-2 parts, citric acid 0.5-0.6 part, honey 1-1.2 parts, potassium sorbate 0.2-0.3 part, aspartame 0.02-0.04 part, chitosan 0.1-0.3 part, cellulase 0.03-0.05 part and yeast 0.06-0.08 part. Soft freezing technology is used to perform soft freezing ball-milling and to ferment soft freezing liquid of an ice-water mixture, which achieves low-temperature fermentation and guarantees nutrient substance integrity of the raw materials and high biological activities of active substances; in addition, the juice uses Chinese wolfberry and mulberry juice with the compatibility of the radix puerariae, hawthorn leaves, broccoli stems, villous amomum pericarp to improve blood vessel and blood environment, and plays a role in dispelling alcohol and protecting liver.

The invention discloses hot-spicy sauce containing dendrobe. The hot-spicy sauce is characterized by comprising the following components in parts by weight: 2-10 parts of preserved black bean, 30-50 parts of chilli sauce, 10-15 parts of salad oil, 1-8 parts of dendrobe, 2-5 parts of cinnamon, 3-6 parts of cooking wine, 3-5 parts of pepper, 1-2 parts of salt, 2-4 parts of white granulated sugar, 1-2 parts of chicken essence, 1-2 parts of black pepper, 2-4 parts of vinegar and 0.02-0.05 part of potassium sorbate. The hot-spicy sauce disclosed by the invention has the advantages that due to addition of the Chinese herbal medicines such as the dendrobe, the cinnamon and the pepper, the appetite of a person is stimulated, simultaneously the original single taste becomes a fragrant and spicy taste; due to the dendrobe, the immunity of a human body can be improved; the Chinese herbal medicines are prepared into powder, and are easily absorbed by the human person after being added into the spicy sauce; after long-time use, multiple diseases can be prevented; the process is simple, the cost is lower and the mouthfeel is effectively improved.

The invention relates to a five-cereal drink and a preparation method of the five-cereal drink. The five-cereal drink comprise the following components: 5-10% of barley kernels, 10% of red beans, 10% of mung beans, 5% of black rice, 5% of black beans, 5-10% of white granulated sugar, 0.1-0.3% of gellan gum, 0.1-0.3% of xanthan gum, 0.1-0.3% of sodium carboxymethyl cellulose, 0.03% of potassium sorbate and the balance of water. The five-cereal drink is prepared from the main raw materials including barley kernels, red beans, mung beans and black beans, is rich in various nutrients beneficial to the human body and has good taste, and particularly, the canned drink is very convenient for the consumers to take, therefore, the five-cereal drink has a very broad market application prospect. In addition, the preparation method of the five-cereal drink is simple and easy to operate.

The invention discloses a horseradish flavor dish and a manufacturing method thereof; the horseradish flavor dish comprises the following components by weight: 80-120 parts of salted horseradish, 3-5 parts of capsicum, 4-6 parts of capsicol, 1-2 parts of sesame oil, 1-2 parts of garlic, 1-2 parts of monosodium glutamate, 0.01-0.05 part of disodium ribonucleotide I+G, and 0.01-0.05 part of potassium sorbate. The manufacturing method comprises the following steps of: raw material acceptance inspection; salting; pretreatment; fixation; desalination; dehydration; material stirring; code spraying;bagging; vacuum sealing; sterilization; cooling; de-watering; examination; cartonning and warehousing. During the manufacturing process of the invention, unqualified horseradishes are removed by repeated detection, and the product quality and taste are guaranteed; Strict sterilization treatment is performed, and thus sanitation and safety for eating are guaranteed; horseradishes are abundant in nutrition and have various efficacies; horseradishes are combined with a traditional flavor dish manufacturing method, and the product has the characteristics of convenience and rapidness for eating, and has very good healthcare effect.

Disclosed is a Tai-Yi mountain golden pear tree grafting cultivation method. The Tai-Yi mountain golden pear tree grafting cultivation method includes: selecting a Xinjiang fragrant pear branch 0.5-1cm in diameter as a scion, smoothing the top of a tree stock, inclining a cutter by 30 degrees on the smoothed position, cutting the top of the tree stock downwards so as to obtain a notch 3-5cm in depth, and then cutting the bottom of the notch downwards along the vertical direction so as to obtain a wedge block 5-8cm in depth, and finally fetching the wedge block out; selecting an old mountain pear tree on the Yimeng mountain as the tree stock, obtaining the scion 30-60cm in length, removing the tip at the top of the scion, beveling opposite end faces at the bottom of the scion so as to obtain bevels, forming an intersection angle of 60 degrees between the bevels, and removing sprouting spikes 8-10cm far away from the bottom of the scion. According to the Tai-Yi mountain golden pear tree grafting cultivation method, sprout supplementary with woodiness can be achieved, wedge splitting scion grafting can be performed, and furthermore a sterile mulching film is used to wrap the scion and the tree stock.

The invention discloses an anti-alcohol drink and a preparation method thereof. The anti-alcohol includes the following components of 5-20 parts of lemon juices, 10 parts of apple juices, 5 parts of tomato pulp, 5-10 parts of white granulated sugars, 0.1-0.3 part of xanthan gums, 0.1-0.3 part of sodium carboxymethylcellulose, 0.03 part of potassium sorbates and 100 parts of drinking water. The anti-alcohol drink is prepared by the lemon juices, the apple juices and the tomato pulp which serve as main raw materials, the anti-alcohol drink is rich in various nutritional elements which are beneficial to human bodies, the taste is good, the whole anti-alcohol drink is prepared by natural substances, the anti-alcohol effect is remarkable, the anti-alcohol drink has no damage to the human bodies, particularly canned drinks are extremely convenient for consumers to drink, thereby the market application prospect is extremely wide, besides, the preparation method is simple, and the operation is convenient.

The invention discloses low-sugar fruit-flavored bread, and belongs to the field of food processing. The low-sugar fruit-flavored bread is made from, by weight, 80-100 parts of snow pear, 80-100 parts of tremella, 24-30 parts of citric acid aqueous solution, 0.08-0.1 part of potassium sorbate, 240-300 parts of flour, 80-100 parts of red jujube meal, 60-80 parts of egg, 60-150 parts of sesame oil, 0.9-1.2 parts of maltose, 24-30 parts of fresh yeast, 10-15 parts of milk powder, 3-6 parts of salt and 120-150 parts of water. The low-sugar fruit-flavored bread is crispy, fragrant, delicious and rich in nutrient. Contained snow pear has effects on promoting body fluid secretion and moistening dryness, clearing away fire and dissipating phlegm, and nourishing blood and promoting granulation. Contained tremella can tonify qi and build body, has an effect on invigorating blood circulation, and can prevent and treat iron-deficiency anemia and the like. Contained red jujube has effects on replenishing qi and nourishing blood, whitening skin and removing freckle, and delaying senescence. The product is convenient to eat, suitable for people of all ages, low in sugar content, fragrant and sweet in taste and beneficial to health.

The invention discloses a three-leaf tea drink and a preparation method thereof. The three-leaf tea drink is composed of 20% of bamboo leaf powders, 10% of lotus leaf powders, 10% of mulberry leaf powders, 5% of green tea powders, 5-10% of white granulated sugar, 0.1-0.3%of xanthan gum, 0.1-0.3% of sodium carboxymethy cellulose, 0.03% of potassium sorbate and the balance drinking water. According to the three-leaf tea drink and the preparation method thereof, the three-leaf tea drink is prepared by the main materials of the bamboo leaf powders, the lotus leaf powders and the mulberry leaf powders and supplemented with the green tea powders, the three-leaf tea drink is rich in various nutritional ingredients which are beneficial to human body, the taste is good, particularly, canned drinks are extremely convenient for consumers to drink, thereby the market application prospect is extremely broad, besides, the preparation method is simple, and the operation is convenient.

The invention discloses castor silkworm artificial feed which is mainly prepared from dry substances, additive substances, preservative substances and solidification substances. The castor silkworm artificial feed comprises the following raw materials in percentage by weight: 58 percent of castor leaf dried powder or cassava leaf dried powder, 3 percent of horseradish tree leaf dried powder, 3 percent of anredera cordifolia leaf dried powder, 3 percent of cassia tora leaf dried powder, 14 percent of black bean sprout dried powder, 8 percent of Chinese yam dried powder or cassava starch, 4 percent of glucose, 0.5 percent of vitamin C, 0.5 percent of composite vitamin B, 0.5 percent of yeast, 0.3 percent of citric acid, 0.2 percent of potassium sorbate and 5 percent of agar or carrageenan. The castor silkworm artificial feed is prepared by the processes such as boiling and stirring. The wastes are changed into valuable materials for recycling in the rich phase of castor leaves or cassava leaves, excessive leaves are further processed into dried powder to be stored for later use, the feed planting land, fertilizers and manual labor can be saved, and scientific research and production of castor silkworms are promoted to novel fields.

The invention discloses a fruit drink and a preparation method thereof. The fruit drink comprises the ingredients as follows: 5-10% of original hawthorn juice, 1-5% of wild jujube juice, 1-5% of pomegranate juice, 1-3% of Chinese wolfberry juice, 1-3% of star fruit juice, 7-14% of white sugar, 0.01-0.1% of citric acid, 0.03% of potassium sorbate, 0.01-0.03% of xanthan gum, 0.01-0.3% of gellan gum and the balance of water. The fruit drink provided in the invention is prepared from the main raw materials of five red fruits and vegetables, i.e., hawthorn, wild jujube, pomegranate, Chinese wolfberry and star fruit, is rich in multiple nutrients beneficial to a human body and good in taste, and is not limited by harvest seasons of fruits and vegetables, therefore, the fruit drink is available for consumers all the year around, and the application prospect on the market is quite wide. In addition, the preparation method is simple and convenient for operation.

The invention discloses a blueberry grain suspended beverage. The blueberry grain suspended beverage is prepared from the following raw materials in percentage by weight: 10-20% of blueberry juice, 5-10% of apple juice, 1-3% of pearl fruit, 2-4% of saccharose, 2-4% of high fructose syrup, 0.02-0.04% of egg white sugar TR100, 0.3-0.5% of acid, 0.15-0.3% of suspension stabilizer, 0.03-0.05% of color fixative and 0.03-0.05% of potassium sorbate. The preparation method of the blueberry grain suspended beverage comprises the following steps: A, preparation of blueberry juice; B, sol dissolving; C, sugar dissolving; D, acidizing; E, homogenizing; F, sterilizing; G, packaging. The blueberry grain suspended beverage is prepared from blueberry juice, apple juice, pearl fruit, saccharose, high fructose syrup and the like as the raw materials. According to the blueberry grain suspended beverage, proper apple juice is added into the blueberry juice, so that the taste of the beverage is improved and the cost is reduced; the pearl fruit is suspended in the blueberry juice so as give customers with real feeling, and then the nutritive values and the healthy functions of the blueberry juice beverage, the apple juice and the pearl fruit are effectively combined and the healthy function of the blueberry beverage is improved.

The invention discloses a health care chilled meat and a production method thereof. The chilled meat comprises the following components in parts by weight: fresh pork 100-150, notoginseng 2-4, astragalus root 1-3, prepared licorice root 4-6, haw core 3-5, flatstem milkvetch seed 2-3, tree peony bark 4-6, aloe 2-4, cattail pollen 1-3, potassium sorbate 0.03-0.05, catechol 0.02-0.04, collagen powder 0.1-0.3, tea polyphenol 0.05-0.08 and mannan 0.5-1.0. The fresh pork is processed to prolong the shelf life and improve the quality, taste and nutrition of the chilled pork, the production method is simple to operate, with obvious effect. Various medicinal and edible health-care Chinese herbs are added into the pork, so that the pork has very good health-care function, and eating the chilled meat not only brings special taste and rich nutrition to the, but also enhances the immunity of the human body.

The invention discloses cashew nut peanut milk and a preparation method thereof. The cashew nut peanut milk comprises the following components: 5-20 parts of cashew nut, 10 part of peanut, 10 parts of milk, 5-10 parts of white granulated sugar, 0.1-0.3 part of xanthan gum, 0.1-0.3 part of sodium carboxymethylcellulose, 0.03 part of potassium sorbate and the balance of drinking water. The cashew nut peanut milk disclosed by the invention is prepared by taking the cashew nut, the peanut and the milk as main raw materials, is rich in multiple nutritional ingredients beneficial to human body and has good taste, especially canned drink is convenient for consumers, thus the cashew nut peanut milk disclosed by the invention has wide market application prospect. Besides, the preparation method is simple and operation is easy.

The invention discloses a preserved Chinese flowering crabapple fruit and a manufacturing method thereof. The preserved Chinese flowering crabapple fruit is prepared from 80-120 weight parts of Chinese flowering crabapple fruits, 1-3 weight parts of licorice root, 20-40 weight parts of white sugar, 3-7 weight parts of table salt, 0.1-0.3 weight parts of potassium sorbate, 0.1-0.3 weight parts of complex sweet sugar, 0.01-0.02 weight parts of lemon yellow and 40-60 weight parts of water. The manufacturing method comprises the following steps of carrying out raw material selection, grading, salting, puncturing, desalination and sugaring, and adding accessory materials into the treated raw materials according to a specific ratio to obtain the preserved Chinese flowering crabapple fruit having low sugar content and a good taste. The preserved Chinese flowering crabapple fruit retains moisture in the Chinese flowering crabapple fruit. The manufacturing method has the characteristics of low sugar content, continuity, low labor and time consumption and small volume.

The invention discloses a Candida sorboxylosa and the application of the Candida sorboxylosa in preparation of (S)-4-chloro-3-hydroxybutanoate (CHBE). The Candida sorboxylosa ZJB-12164 is preserved in China Center for Type Culture Collection, the preservation address is Wuhan University in Wuhan, China, the postcode is 430072, the preservation number is CTCC No: M2012420, and the preservation date is Oct. 22, 2012. The invention provides a new strain of Candida sorboxylosa ZJB-12164 and the application of the new strain in bioconversion of (S)-CHBE, the synthetic reaction condition is in mild condition, is environmental-friendly, has a simple process, and is high in conversion rate and product optical purity (e.e.>99%).

The invention relates to the technical field of biological engineering, and especially relates to a ketogulonigenium vulgare engineering strain, a preparation method and an application thereof. The ketogulonigenium vulgare engineering strain comprises a key gene during an amino acid synthesis process; and the key gene in the amino acid synthesis process is in the key gene during a threonine synthesis process, the key gene during a proline synthesis process and the key gene during a histidine synthesis process. By constructing the deleted gene during the amino acid synthesis process in the bacterial strain, when individual fermentation of the ketogulonigenium vulgare engineering strain is carried out, sorbose can better conversed to ketogulonigenium vulgare; when ketogulonigenium vulgare engineering strain and the endophytic bacillus are subjected to mixed fermentation, the fermentation period is reduced, compared with the original bacterial strain, the period is shortened by about 10 h, the time cost is saved; from the yield aspect, the yield is increased by about 20% by comparing with the original strain; effect of companion fungus dependence is reduced when mixed fermentation is carried out, amount of the companion fungus which is Bacillus spp is reduced, and the cost and pollution are reduced.