36results about How to "Guaranteed juice yield" patented technology

The invention discloses an orange halving juice extractor which comprises a frame, a hopper, a driving system, a conveying and halving system, a juice extracting system, a juice collecting tank and a peel bucket, wherein the conveying and halving system is arranged below the hopper and used for conveying a halved orange into the juice extracting system, the juice extracting system is arranged on a transporting path of the conveying and halving system, the juice extracting system comprises a first disk body and a second disk body which synchronously rotate at a first rotating speed, the second disk body is obliquely arranged relative to the first disk body, the first disk body is provided with a plurality of cup-shaped bodies, the second disk body is provided with a plurality of conical bodies corresponding to the cup-shaped bodies, and the conical bodies rotate along with the second disk body to compact the cup-shaped bodies and simultaneously rotate at a second speed relative to the second disk body. The juice extracting process of the juice extractor disclosed by the invention is finished through the compaction of the cup-shaped bodies and the conical bodies and the own rotation of the conical bodies after the orange is halved, the juice yield is high, and the juice extracting effect is good.

The invention relates to a fresh herba houttuyniae-pear juice beverage and a preparation method thereof, and belongs to a functional beverage with dual purposes of medicament and edibility. The beverage is prepared from fresh herba houttuyniae, snowflake pear, honeysuckle, purified water, soft sugar, citric acid, and CMC-Na, wherein the weight ratio of leaves to stems of the herba houttuyniae is 3 to 1, the weight ratio of the herba houttuyniae to the water is 1 to 4, and the volume ratio of the herba houttuyniae to pear juice is 1 to 1; during the first preparation, the volume ratio of the mixed juice to the water is 3 to 4, and the added quantities of the soft sugar, the citric acid and the CMC-Na account for 2.4 percent, 0.06 percent, and 0.04 percent of the diluted mixed juice respectively; the weight ratio of the honeysuckle to the water is 1 to 80, and the volume ratio of honeysuckle brewed water to the herba houttuyniae-pear juice is 1 to 7.5; and during the second preparation, the added quantity of the soft sugar accounts for 0.926 percent of the total volume of the mixed juice. The preparation method adopts a pulping and squeezing process and pipe-type duplex filtering technology and pasteurization technology. Products prepared by the preparation method of the invention have the advantages of no obvious fishy odor or bitter taste, moderately sweet and sour, clearness, no sediments, low sugar content, and long shelf life; and the preparation method not only can preserve the original function of the herba houttuyniae, but also can solve the problem that the herba houttuyniae beverage produced by the conventional process has the disadvantages of fishy odor and bitter taste, high sugar content, difficult storage, and turbidness. The preparation method has the advantages of simple process and lower cost, and is suitable for industrialized production.

The invention relates to persimmon full-fruit nutritious protoplasm sauce and a preparation method thereof. The preparation method comprises the following steps of performing astringency removal, namely enabling persimmons to uniformly pass through a cleaning tank full of ethanol water through a conveyer belt, flatly stacking the persimmons into a porous plastic basket layer by layer, quickly wrapping the stacked persimmons with a large plastic tent to form a closed environment, and performing astringency removal for 4-10 days; performing squeezed separation, namely squeezing to crush the persimmons to separate persimmon stems, peels and pulps, and filtering out the peels and the persimmon stems through 40-mesh filtering cloth to obtain pulp protoplasm; blending materials, namely uniformly mixing the raw materials according to the optimal raw material ratio to prepare homogenate for later use; and performing sterilization, namely performing ultrahigh-temperature instant sterilization on the persimmon homogenate at the sterilization temperature of 100-130 DEG C for 20 seconds. By the adoption of a germfree canning technology, the original flavor and the rich nutritious value of the fresh persimmons are well retained; concentration is not needed, and the persimmon full-fruit nutritious protoplasm sauce is ready-to-eat or can be eaten with rice or dishes; various eating methods are implemented.

The invention discloses a simple household juicing machine which comprises a machine body, a juice cavity, a charging barrel, a crushing mechanism, a filter mechanism and a juice extraction mechanism, wherein the juice cavity is placed in the machine body; the charging barrel is mounted at the upper end of the machine body and extends into the inner cavity of the juice cavity; the crushing mechanism is mounted in the charging barrel; the filter mechanism is mounted on the side wall and at the bottom of the charging barrel; the juice extraction mechanism is mounted in the juice cavity and extends outside the juice cavity. The simple household juicing machine has the benefits that fruit can be cut and ground by a blade, water in pomace can be extruded out under the combined action of a drive mechanism, a drive shaft and a press block, and the juice extraction rate is guaranteed to the greatest extent.

The invention relates to a pulping system for pulping premna microphylla leaves. The pulping system comprises a conveying mechanism, a material dispersing mechanism, a cleaning mechanism, a hair ejection mechanism, a crushing mechanism, a grinding mechanism and a filtering mechanism which are joined and connected in sequence, wherein the premna microphylla leaves to be processed are added into a processing system through the conveying mechanism. Under the action of a material dispersing unit, piled premna microphylla leaves can be relatively uniformly dispersed, and are subjected to cleaning, hair removal, crushing and grinding in sequence, so that raw pulp for making premna microphylla bean curds can be obtained; the raw pulp is fed into the filtering mechanism, so that juice and dregs in the premna microphylla leaves can be completely separated, the relative purity of the juice of the premna microphylla leaves is improved while the juice yield is ensured, and the quality of the premna microphylla bean curds can be ensured; and the processing system is high in efficiency, the produced premna microphylla bean curds are relatively fine and smooth, and the yield of the premna microphylla bean curds can be remarkably increased.

The invention provides a spiral head, a crushing barrel and a food processor. The spiral head comprises a spiral head body and a plurality of spiral ribs, and the spiral head body comprises a feedingzone for feeding, a crushing zone connected with the feeding zone and a discharge zone connected with the crushing zone; the spiral ribs are arranged at intervals on the crushing zone of the spiral head body in the axial direction of the spiral head body, and the axial spacing is reduced from one end, close to the feeding zone, of the spiral head body to the other end of the spiral head body. According to the spiral head, the axial spacing is reduced from one end, close to the feeding zone, of the spiral head body to the other end of the spiral head body, so that the passage formed between thespiral ribs and used for the flow of food materials becomes smaller and smaller to ensure the squeezing intensity of the lower end of the spiral head body to the food materials, and the rolling effect on the food materials is ensured to ensure juice yield.

The invention relates to the technical field of accessory devices of pomegranate processing, in particular to a full-automatic pomegranate juicer. The juicer runs in a full-automatic mode, so that theworking efficiency is improved; moreover, damage to a human body is avoided, so that the safety is improved, and the use reliability is improved; meanwhile, the juice yield of pomegranates can be guaranteed, so that the practicability is improved. The juicer comprises a body, a working cavity is formed in the body, a left roller, a right roller, a left rotating shaft and a right rotating shaft are arranged in the working cavity, left grooves and right grooves are formed in the roller surfaces of the left roller and the right roller respectively, left squeezing columns and right squeezing columns are arranged on the shaft surfaces of the left rotating shaft and the right rotating shaft respectively, hemispherical bulges are arranged at the squeezing ends of the left squeezing columns and the right squeezing columns respectively, and the left roller, the right roller, the left rotating shaft and the right rotating shaft are in transmission connection with a driving motor separately; thejuice further comprises a left peel barrel, a right peel barrel, a filtering net, a left exit, a right exit, a left guide board, a right guide board, a feeding pipe, a cutting blade, bowl squeezing sheets, clamping sheets and C-shaped elastic sheets.

The invention relates to a manual-operated juice press. Materials are placed in the manual-operated juice press after an upper cover (3) of the manual-operated juice press is opened, and the height of the materials does not exceed the height of a spout, the upper cover (3) is screwed on, a rocker (1) is quickly rotated downwards, when a screw rod drives a pressing block (4) with holes to press the fruit materials, a fixing rod on the upper cover (3) can be grabbed, so that force can be easily exerted when the rocker (1) is rotated, the fruit in a cup (5) is completely crushed, and juice is squeezed out, flows out of the pressing block (4) with the holes and can be poured into a cup from the spout.

The invention relates to a method for preparing a vegetable beverage, in particular to a method for preparing a green bean sprout compound beverage. The method for preparing the green bean sprout compound beverage comprises the steps that green bean sprouts and cucumbers are used as raw materials, and cleaning, hot ironing, juicing, filtering and protease clarification treatment are conducted on the green bean sprouts, so that green bean sprout juice is obtained; the cucumbers are cleaned, juiced and filtered, then the obtained cucumber juice and the green bean sprout juice are further clarified at a certain proportion, the obtained juice mixture, sugar, acid and water are mixed in a certain proportion, and the obtained mixture is filter, homogenized, sterilized and canned, and then the green bean sprout compound beverage is obtained. The compound beverage is nutrient, tastes good, is special in flavor and can relieve summer heat, quench thirst, clear heat, achieve diuresis, reduce weight, maintain beauty and keep young, no essence or pigment or preservative or stabilizer is added, the shelf life is long, the green bean sprout compound beverage is a purely-natural beverage having the health-care function, a novel technique for processing and utilizing green bean sprouts is provided, and the varieties of beverages are enriched.

The invention relates to a production process of improved noodles. 100 parts by weight of flour are poured into a dough mixer, then, 20-25 parts by weight of a Japanese premna herb thick liquid are added, the mixture is kneaded for 10-20 min and cured in a curing machine for 10-15 min, and colored noodles are prepared through rolling, noodle cutting, drying and cutting off after curing. Grassy substances in leaves of a Japanese premna herb are scattered through natural spreading of the leaves of the Japanese premna herb, aromatic substances are emitted through enzymolysis, the leaves of the Japanese premna herb are subjected to color fixation through microwave fixation, and the aromatic substances are further emitted through cooling and spreading, so that the taste and the color of the finally prepared noodles are improved. With the Japanese premna herb utilized as a raw material for production of the noodles, the noodles can be stored for a long time while compared with conventional Japanese premna herb bean curd, and the market prospect of the Japanese premna herb is expanded.

The invention discloses a brewing method of low-alcohol raspberry craft beer, which specifically comprises the following steps: extruding and crushing barley malt and wheat malt, uniformly mixing the barley malt and the wheat malt according to a mass ratio of 7: 3, and preparing raspberry concentrated juice with a pH value of 3.0 +/-0.2, the barley malt and the wheat malt being not subjected to shelling treatment; uniformly mixing the uniformly mixed barley malt and wheat malt with brewing water to obtain mash, and saccharifying and deactivating enzyme of the mash; filtering to obtain wort, heating to boiling, adding hops in three times, and cooling; the preparation method comprises the following steps: mixing malt wort and raspberry juice, adding saccharomycetes, fermenting, introducing raspberry juice concentrate at a set speed, continuously fermenting, cooling, and standing until the mixed solution is gradually clarified, the volume of the introduced raspberry juice concentrate accounts for 10% of the total volume of the malt wort and the raspberry juice concentrate. According to the embodiment of the invention, the low-alcohol raspberry craft beer is brewed.

The invention discloses a strawberry raw juice preparation process, which comprises: 1, selecting fully mature, pest-free and decaying-free fruits; 2, washing the strawberry by using clear water, removing the fruit pedicle, placing into a 0. 03% potassium permanganate solution, and soaking for 1 min; 3, selecting a stainless steel pot, adding clear water, boiling, pouring the drained strawberry into the boiling water, blanching for about 1 min, and taking out so as to be spare; 4, pressing the strawberry by using a juicer, placing the pressed strawberry into a filtration cloth, placing the filtration cloth in a centrifugal drying machine, carrying out centrifugation, mixing the two juices, adding a 0.05% sodium benzoate solution, packaging with a sealed container, and clarifying for 2-3 days; 5, filtering the clarified the juice by using a filter; and 6, sterilizing the filtered juice by using a heating method, immediately bottling and sealing after the sterilizing, and carrying out low temperature storage so as to obtain the fresh strawberry raw juice. According to the present invention, the maturity, the health degree and the cleanliness of the prepared strawberry raw juice meet the edible requirements.

The invention discloses a preparation method of morinda citrifolia juice and the morinda citrifolia juice, and relates to the technical field of food. The invention aims to solve the problems that the morinda citrifolia juice preparation method in the prior art is low in juice yield and the juice contains anthraquinone substances. According to the method, the center temperature of the morinda citrifolia fruits reaches-16 DEG C to-20 DEG C in a quick-freezing manner; performing peeling operation on the quick-frozen morinda citrifolia fruits; the crushed and peeled morinda citrifolia fruits form morinda citrifolia fruit pulp; heating the morinda citrifolia pulp to 37 DEG C to 42 DEG C; pectinase and cellulase are added into the heated morinda citrifolia pulp for enzymolysis, the enzymolysis temperature ranges from 40 DEG C to 42 DEG C, and the enzymolysis time ranges from 1 h to 4 h; squeezing the morinda citrifolia pulp subjected to enzymolysis to obtain squeezed fruit juice; putting the squeezed fruit juice into a fermentation tank for constant-temperature fermentation; and clarifying and homogenizing the fermented fruit juice to obtain the morinda citrifolia fruit juice. The preparation method is high in juice yield, anthraquinone substances are prevented from being dissolved out, and the fruit juice is good in taste.

The invention relates to a method for improving the quality of Japanese premna herb bean curds through hierochloe odorata liquor. The method comprises the following steps of adding brine and the hierochloe odorata liquor into Japanese premna herb slurry, performing mixing, and after uniform mixing, performing standing for coagulation so that the Japanese premna herb bean curds can be made, wherein the hierochloe odorata liquor is obtained by the following method including the steps of picking two-leaf one-bud hierochloe odorata young leaves and three-leaf one-bud hierochloe odorata young leaves in early spring, removing impurities from the picked hierochloe odorata young leaves, thoroughly cleaning the hierochloe odorata young leaves without the impurities, dehydrating the cleaned hierochloe odorata young leaves, airing the dehydrated hierochloe odorata young leaves, then baking the aired hierochloe odorata young leaves in a baking oven until the baked hierochloe odorata young leaves are completely dried and hierochloe odorata down is obtained, grinding the hierochloe odorata down in a flour mill into hierochloe odorata coarse powder, screening the hierochloe odorata coarse powder through a flour sieve to obtain hierochloe odorata powder, adding water which is 6-8 times of the hierochloe odorata powder to the hierochloe odorata powder, performing uniform mixing, and performing compounding so as to obtain the hierochloe odorata liquor. Japanese premna herb leaves are naturally spread, so that grassy substances in the Japanese premna herb leaves are dispersed, fragrant substances are subjected to enzymolysis to be discharged and dispersed out, then through microwave fixation treatment, the Japanese premna herb leaves are subjected to color fixation, the steps of cooling and spreading for cooling are performed, so that the fragrant substances are further discharged and dispersed, and the mouth feel and the quality of the Japanese premna herb bean curds which are finally made are improved.

The invention relates to a technology for producing noodles through hierochloe odorata and Japanese premna herbs. The technology comprises the following steps of pouring 100 parts by weight of flour and 1-2 parts by weight of hierochloe odorata powder into a dough mixer, then adding 20-25 parts by weight of Japanese premna herb slurry for dough mixing for 10-20min, then performing ageing in an ageing machine for 10-15min, after ageing, performing calendering, performing cutting into strips, performing drying and performing cutting-off so as to obtain colorful noodles, wherein the hierochloe odorata powder is obtained by the following method including the steps of picking two-leaf one-bud hierochloe odorata young leaves and three-leaf one-bud hierochloe odorata young leaves in early spring, removing impurities from the picked hierochloe odorata young leaves, thoroughly cleaning the hierochloe odorata young leaves without the impurities, dehydrating the cleaned hierochloe odorata young leaves, airing the dehydrated hierochloe odorata young leaves, then baking the aired hierochloe odorata young leaves in a baking oven until the baked hierochloe odorata young leaves are completely dried and hierochloe odorata down is obtained, grinding the hierochloe odorata down in a flour mill into hierochloe odorata coarse powder, screening the hierochloe odorata coarse powder through a flour sieve to obtain the hierochloe odorata powder. According to the technology disclosed by the invention, the Japanese premna herbs are used as a production raw material of the noodles to be utilized, so that compared with conventional bean curds, the Japanese premna herb bean curds can be stored for a longer term, and the market prospects of the Japanese premna herbs can be enlarged.

The invention relates to a production method of premna jelly. The method comprises the following steps: uniformly mixing 18 parts by weight of premna pulp with 1-2 parts by weight of raw spice liquor, stirring and heating to 80-85 DEG C; adding 0.5 part by weight of pectin liquor, keeping temperature and cooking for 20-25min; after cooking, packaging while the mixture is hot; after packaging, performing pasteurization, thus obtaining the end product of jelly. The pectin liquor is prepared by mixing 1.2 parts by weight of carrageenan, 1 part by weight of konjac glucomannan, 0.2 part by weight of xanthan gum, 0.1 part by weight of citric acid, 0.2 part by weight of calcium lactate and 0.05 part by weight of Vc. According to the invention, the premna is taken as the raw material for producing jelly. Compared with the traditional premna bean curd, the premna jelly has the advantages of longer storage period and wide market prospect of premna.

The present invention relates to a preparation technology of premna microphylla bean curds. The preparation technology comprises the following steps: pickled fresh premna microphylla leaves are placed on a bamboo mat to be naturally spread and withered; the naturally spread premna microphylla leaves are subjected to an enzyme deactivating treatment; the enzyme deactivated premna microphylla leaves are spread and cooled by cold wind to be recovered; the spread and cooled recovered premna microphylla leaves are sent into a premna microphylla leaf slurry preparing system to conduct an impurity removing and fine processing to prepare a premna microphylla slurry liquid; brine is added into the premna microphylla slurry liquid, the materials are mixed evenly, and the mixture is put still to be coagulated to obtain the premna microphylla bean curds. By conducting the natural spreading of the premna microphylla leaves, the green grass flavored substances in the premna microphylla leaves are dispersed and the fragrant substances are enzyme digested to be dispersed out. Then a microwave enzyme deactivating treatment is conducted, the premna microphylla leaves are subjected to a color fixing, and the color fixed premna microphylla leaves are cooled and spread to enable the fragrant substances to be further dispersed, thereby finally improving the taste and color of the prepared premna microphylla bean curds.

The invention provides a production method of apple-pear distilled liquor, and belongs to the technical field of beverage processing. The production method comprises the following steps of cleaning raw materials, freezing, unfreezing, crushing, fermenting, distilling, filtering, filling and obtaining a finished product. The innovation of the production method lies in that the characteristic aromaof the product is highlighted by utilizing freezing and unfreezing links in the production process of the product, and the production process comprises the following specific steps that (1), the picked fresh raw materials are frozen at -21 DEG C to -23 DEG C for 3 months; and (2), the frozen raw materials are placed in drinking water for being unfrozen at room temperature. The apple-pear distilledliquor is endowed with a special flavor by utilizing freezing treatment, which cannot be realized by a conventional process. After freezing and unfreezing treatment, pulp cells are broken, cell sap with high sugar content seeps out, pulp dry substances, pectin substances among the cells, kernels, peels and stone cells in pulp are precipitated, fermentation liquor is layered obviously, and clarification treatment of the product is facilitated; and meanwhile, the wine yield is increased, the obtained product is clear and transparent in wine body, and the characteristic flavor of apple-pears isoutstanding.

The invention provides an extruding screw and a food processor. The extruding screw comprises a screw body, a screw shaft and a wear resistant piece; one end of the screw shaft is arranged in the screw body, and the other end of the screw body extends out of the first end of the screw body; the wear resistant piece is arranged in the end surface of the first end of the screw body in an integratedway; and the cross-sectional area of the screw body is increased and then decreased from the first to second ends of the screw body. The wear-resistant piece is additionally arranged in the position where wearing is serious of the extruding screw so as to enhance the wear resistance of the screw, and further during rotation of the screw, wearing is reduced, and the problem that the extruding screwtends to wearing is solved. Via the structure, wearing of the screw in single time during use is reduced, and thus, the screw is not worn seriously after long-time use of the processor, performance reduction of the processor due to wearing of the extruding screw can be avoided, and further the processor still has a relatively high performance after long time.