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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：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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3.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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4.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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