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1.发明授权公开(公告)号：US11297864B2
公开(公告)日：2022-04-12
申请号：US17072855
申请日：2020-10-16
Applicant: SDIC ZHONGLU FRUIT JUICE CO., LTD.
Inventor： Jiming Zhang , Chuanzhu Leng , Xihong Li , Gang Xin , Xinfei Song , Baoshuang Tian , Nan Jiang , Qingfei Cao , Rui Huang , Meijun Du , Qingshan Zhang , Xiangyang Zheng
Abstract: The present invention relates to an apple enzyme for efficient reconstruction of an intestinal microecology and a processing technology, which comprises the following steps: (1) pretreating raw materials; (2) pulping; (3) detoxifying patulin: firstly biologically detoxifying the pulp: inoculating inoculating plant Lactobacillus (ATCC 8014) into the pulp, adjusting the pH to 3-7 at the temperature of 20-30° C., stirring, and detoxifying for 20-24 h; and then repeatedly absorbing and filtering with a carboxylation nano multiwall carbon-neutral aluminum oxide filter screen for three times; and (4) carrying out the division intensified and dynamic fermentation. For the problems of the apple enzymes such as low fermentation efficiency and long time, the division decompression dynamic intensified fermentation method of substrates is used, so that the high-speed and high-efficient fermentation of the apple can be realized, and the fermentation time can be greatly shortened.
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公开(公告)号：US11297846B2
公开(公告)日：2022-04-12
申请号：US16858626
申请日：2020-04-25
Inventor： Jiming Zhang , Chuanzhu Leng , Gang Xin , Nan Jiang , Xinfei Song , Jing Jin , Xiangyang Zheng , Sixin Wang , Baoshuang Tian , Chongxiao Shao , Yanfang Pan , Xihong Li , Xiaotong Chen
Abstract: The present invention relates to a multidimensional ecological preservation technology for sweet potatoes, including the following steps: collecting mature tuberous roots in proper time; and performing BTH soak cleaning to promote callus, and performing callus treatment as follows: pretreatment before storage, disinfection in a cellar, sand storage, tent air conditioning, and performing secondary cobalt ray irradiation at an irradiation dose of 0.1-0.5 kGy before the end of storage and marketing, thereby achieving dual guarantee of storage period and shelf life. In the present invention, the traditional sand is replaced with a sandy material (having a particle size of 1-3 mm), and the sandy material is lightweight, breathable, and high in water absorbing and retaining property, thermal insulation and heat preservation.
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Patent Agency Ranking
公开(公告)号：US11259552B2
公开(公告)日：2022-03-01
申请号：US17079500
申请日：2020-10-25
Applicant: SHANXI SDIC ZHONGLU FRUIT JUICE CO., LTD.
Inventor： Jiming Zhang , Chuanzhu Leng , Xihong Li , Gang Xin , Xinfei Song , Baoshuang Tian , Nan Jiang , Qingfei Cao , Rui Huang , Xiaotong Chen , Qingshan Zhang , Xiangyang Zheng
Abstract: The disclosure provides chips formed by slicing with an apple cell clean water jet scalpel and a processing technology. The processing technology comprises the following specific steps: harvesting fresh fruits, sorting, peeling, slicing, drying and packaging to obtain the apple crispy chip. According to the disclosure, the tangxin apple is peeled by adopting an ultrahigh pressure water jet flow cutting technology, cut into slices with a thickness of 5 mm and inoculated for 15 min in 30° C. and 30% Lactobacillus brevis fermentation broth. PPO is a terminal oxidase with Cu2+ as a prosthetic group, and Lactobacillus brevis and Lactobacillus plantarum are complexed with Cu2+, leading to rapid oxygen consumption to generate organic acid and CO2, quickly reduction of pH and creation of an approximate oxygen-free environment to effectively inhibit PPO activity while removing oxygen required in enzymatic browning, thereby effectively inhibiting browning.
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公开(公告)号：US11982662B2
公开(公告)日：2024-05-14
申请号：US17212204
申请日：2021-03-25
Applicant: INSTITUTE OF QUALITY STANDARD AND TESTING TECHNOLOGY FOR AGRO PRODUCTS OF CAAS , SDIC ZHONGLU FRUIT JUICE CO., LTD.
Inventor： Zhenzhen Xu , Lei Xu , Jiming Zhang , Chuanzhu Leng , Xue Wang , Kewen Wang , Gang Xin , Xinfei Song
IPC: G01N33/02
CPC classification number: G01N33/025
Abstract: The present disclosure discloses a marker for screening and distinguishing NFC apple juice based on non-targeted metabolomics and use thereof, relating to the technical field of distinguishing of juice. The marker for distinguishing NFC apple juice disclosed in the present disclosure is selected from the following molecules: gallocatechin, catechin, taxifolin, p-hydroxybenzaldehyde, 5-methoxysalicylic acid, azelaic acid, caffeic acid, chlorogenic acid, epicatechin, eriodictyol, ferulic acid, isoquercitrin, naringenin, n-fructosyl isoleucine, p-coumaraldehyde, p-coumaric acid, phloretin, phlorizin, procyanidin B1, quercetin-3-O-galactoside and rutin. The above markers may be used for distinguishing the NFC apple juice and the FC apple juice, and have relatively high accuracy.
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公开(公告)号：US11116230B2
公开(公告)日：2021-09-14
申请号：US16858629
申请日：2020-04-25
Inventor： Jiming Zhang , Chuanzhu Leng , Gang Xin , Nan Jiang , Xinfei Song , Jing Jin , Xiangyang Zheng , Sixin Wang , Baoshuang Tian , Chongxiao Shao , Meijun Du , Xihong Li , Xiaoyu Jia
IPC: A23B7/01 , A23L19/00 , A23L5/30 , A23B7/022 , A23B7/10 , A23L3/42 , A23L3/54 , A23N7/02 , A23B7/02 , A23L3/01
Abstract: The present invention relates to a method for three-dimensional microwave air-jet drying of persimmon slices, comprising steps of grading and cleaning, slicing, microwave heating, steam de-astringency, hot-air reverse primary drying, negative-pressure intermittent secondary drying, cooling and packaging. In the present invention, high-temperature (60-70° C.) high-pressure annularly sprayed citric acid and 40% alcohol vapor (rotating at 360°) are adopted to remove astringency of persimmons, wherein high temperature causes more intense Brownian motion of liquid molecules; high pressure improves permeation and diffusion speed of de-astringency liquid in the persimmon slices; citric acid plays a membrane breaking role on persimmon cell membranes; and 40% alcohol vapor is allowed to rapidly diffuse into cells, so that tannin is polymerized into insoluble gel from a soluble state, thereby achieving a uniform and rapid de-astringency effect.
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6.发明授权公开(公告)号：US10231475B2
公开(公告)日：2019-03-19
申请号：US15216746
申请日：2016-07-22
Applicant: SDIC Zhonglu Fruit Juice Co., Ltd.
Inventor： Jiming Zhang , Sixin Wang , Chuanzhu Leng , Xinfei Song , Nan Jiang , Ying Wang , Ying Yu , Yajun Sun , Rui Huang , Qingshan Zhang , Yaxu Yang , Xihong Li
Abstract: Disclosed is a method for processing Pachyrhizus juice concentrate with good taste and stable color value, with the steps as follows: (1) pretreatment of raw materials; (2) high-temperature enzymolysis: adding the high-temperature amylase for enzymolysis 30 min at 95° C.; (3) juicing; (4) pasteurization; (5) acidity adjustment; (6) enzymolysis: adding raw materials of glucoamylase 747 ml/T pectinase 50 ml/T, activated carbon 3 kg/T, bentonite 1 kg/T to the Pachyrhizus juice after acidity adjustment; (7) secondary pasteurization: cooling to 53° C.; (8) filtration; filtering through 0.45 um twice; (9) acidity adjustment, concentrating and cardboard filtration to obtain the finished product. The method for processing Pachyrhizus juice concentrate provided herein is proved through experiments that, the conventional method for color protection by adding VC is not applicable for Pachyrhizus juice concentrate, without adding VC, the browning during the product processing is significantly reduced, and the color value of final samples is well controlled; therefore, the method in the invention is simple, suitable for industrial production.
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7.发明申请公开(公告)号：US20170112169A1
公开(公告)日：2017-04-27
申请号：US15216746
申请日：2016-07-22
Applicant: SDIC Zhonglu Fruit Juice Co., Ltd.
Inventor： Jiming Zhang , Sixin Wang , Chuanzhu Leng , Xinfei Song , Nan Jiang , Ying Wang , Ying Yu , Yajun Sun , Rui Huang , Qingshan Zhang , Yaxu Yang , Xihong Li
CPC classification number: A23L2/84 , A23L2/04 , A23L2/382 , A23L2/46 , A23L2/74 , A23L29/06 , A23V2002/00
Abstract: Disclosed is a method for processing Pachyrhizus juice concentrate with good taste and stable color value, with the steps as follows: (1) pretreatment of raw materials; (2) high-temperature enzymolysis: adding the high-temperature amylase for enzymolysis 30 min at 95° C.; (3) juicing; (4) pasteurization; (5) acidity adjustment; (6) enzymolysis: adding raw materials of glucoamylase 747 ml/T pectinase 50 ml/T, activated carbon 3 kg/T, bentonite 1 kg/T to the Pachyrhizus juice after acidity adjustment; (7) secondary pasteurization: cooling to 53° C. ; (8) filtration; filtering through 0.45 um twice; (9) acidity adjustment, concentrating and cardboard filtration to obtain the finished product. The method for processing Pachyrhizus juice concentrate provided herein is proved through experiments that, the conventional method for color protection by adding VC is not applicable for Pachyrhizus juice concentrate, without adding VC, the browning during the product processing is significantly reduced, and the color value of final samples is well controlled; therefore, the method in the invention is simple, suitable for industrial production.
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