881results about How to "Increase the juice yield" patented technology

A process for producing a kakadu plum powder having an increased amount of naturally occurring ascorbic acid and high ORAC value. The process of preparing the extract includes the following: disintegrating kakadu plum fruit; treating the disintegrated kakadu plum material with enzymes to at least partially digest the material; juicing the kakadu plum material and drying the juice to produce a powder. In a preferred embodiment, the kakadu plum juice is further clarified with ultrafiltration and concentrated by performing reverse osmosis on the kakadu plum juice. The resultant kakadu plum powder has a natural ascorbic acid content of at least about 15% and a naturally occurring Oxygen Reduction Absorption Capacity value of at least 1500.

The invention discloses an easy cleaning extrusion type juicer which comprises an engine base, a motor, a juice collecting chamber, an extruding and crushing part and a filtering part, wherein the extruding and crushing part comprises a push-in screw and an extrusion cylinder matched with the push-in screw. The extrusion cylinder is arranged in the juice collecting chamber, and the filtering part is arranged on the lower part of the extrusion cylinder. The filtering part is characterized in comprising grids, and scum juice filtering gaps are arranged between the grids. The easy cleaning extrusion type juicer of the invention has the advantages that the size of the scum juice filtering gaps can change according to the size of the material under the action of the push-in screw to the material, the juice extrusion rate is high, so that the juicer is especially suitable for lone-term material feed; the juicer is easy to clean after being used, the extruded fruit and vegetable juice has less foam, and the inherent colour and taste of the fruit and vegetable juice can be kept to the maximum extend.

The invention relates to the brewage of wine, in particular to a method for brewing blueberry wine. The chosen sound and fresh blueberries are broken up to form blueberry jam, wherein, pectase is added with an amount of 20 to 100 milliliters per 1000 kilograms of blueberry jam; the zymohydrolysis time is 10 to 100 minutes, the zymohydrolysis temperature is 45 to 65 DEG C; afterwards, enzyme is destroyed at the temperature of 106 to 121 DEG C for 15 seconds to 30 minutes, after the enzyme is destroyed, the blueberry jam is cooled to the common temperature, the cooled blueberry jam is immersed into the original wine for 3 to 5 months, the immersed original wine is added with clarifier and is filtered, alcohol is used to prepare the original wine to ensure that the alcohol content is up to 9 to 12 degrees, and then the wine is filtered, thereby obtaining the blueberry wine. The brew cycle of the invention is shortened from more than three years of the prior art to three to six months, which raises the utilization rate of a device and lowers the cost. Moreover, the brewed blueberry wine has strong fruit aroma and limpidity as well as rich nutrition and pure taste and the juice extracting rate is increased by 5 to 8 percent.

The invention discloses a preparation method of black garlic juice and black garlic powder, and belongs to the technical field of deep processing of food products. The preparation method is characterized in that whole black garlic with peel is utilized as a raw material; water is utilized as an extraction solvent; and a water-soluble component of black garlic is extracted through the processes ofcrushing and extraction, squeeze and solid-liquid separation. The extracted liquid component can be prepared into black garlic juice or concentrated black garlic juice for liquid food ingredients such as black garlic beverages, black garlic vinegar, black garlic soy and the like, and residual garlic residues and garlic peel are prepared into ultra-micro garlic powder rich in amino acids and dietary fiber through the processes of drying and ultra-micro crushing. The ultra-micro garlic powder can be utilized as an ingredient of instant seasoning powder, local-flavor cakes and the like.

The invention relates to the field of fruit processing, and discloses a method for preparing banana juice. The method comprises the following steps of: blanching banana fruits, crushing, securing colors, heating to the temperature of between 85 and 95 DEG C, keeping the temperature for 25 to 50 seconds, cooling quickly, and pulping to obtain banana pulp; adding complex enzyme in amount which is 0.05 to 0.09 percent of the mass of the banana pulp, stirring at the temperature of between 42 and 48 DEG C under the condition of ultrasonic waves and under the condition that the pH value is between 4.5 and 4.8, and adding amylase in amount which is 0.002 to 0.02 percent of the mass of the banana pulp, and stirring at the temperature of between 60 and 80 DEG C; and inactivating the enzyme, centrifugating, extracting supernate, and filtering to obtain filter liquor, namely the banana juice. In the preparation method, the banana pulp is subjected to enzymolysis by utilizing the complex enzyme and the amylase and combining the ultrasonic technology, so that the banana juice of which the content of polypeptides and polysaccharides can be obtained, and the juicing rate of the banana juice is improved simultaneously.

The invention discloses a probiotics troche and a preparation method thereof. Functional leavening agents and germinated brown rice, Chinese herb medicine extract with anti-cold and hot irritability and a stabilizer capable of effectively enhancing the stability are added into a yoghourt fermenting process; poikilothermal yogurt fermentation enables proliferation of lactic acid bacteria to the maximum extent, so that the anti-cold and hot irritability of lactic acid bacteria is improved. yogurt and fruit and vegetable slurry are pre-treated by using a non-hot-working technology so as to prevent infectious microbe infection in the process, improve the juice yield of the fruit and vegetable slurry, increase the content of soluble cellulose of the fruit and vegetable slurry and prevent the fruit and vegetable slurry from brown stain. Moreover, when the fruit and vegetable slurry and the yogurt are mixed, a scientifically compounded freezing protecting agent which is relatively good in anti-freezing effect is added. Finally, the probiotics troche which is smooth in taste, uniform in texture, stable in state, natural in quality, high in viable count, strong in functionality and long in expiration data is prepared. The viable count is (1.75-2.55)x10<11> CFU / g. At normal temperature, the expiration data is 30-36 months.

The invention discloses a method for preparing blueberry fruit wine and belongs to the technical field of deep-processing of agricultural products. The method comprises the following steps: juicing blueberries, performing instantaneous high-power pulse microwave treatment and composite pectinase enzymolysis, inoculating brewer's yeast, fermenting at controlled temperature, performing vacuum drum datomite filtration, composite flocculation clarification treatment, diatomite filtering, microfiltration and pulse microwave treatment and filling. According to the method, instantaneous high-power pulse microwave treatment is performed before fermentation, infectious microbes in the blueberry juice are killed under normal temperature conditions, polyphenol oxidase in the blueberry juice is passivated, sulfur dioxide is not required to be added, and pure fermentation is performed through inoculation of a good fermentation agent, so that high-quality blueberry fruit wine is produced, and the economic value of blueberries is obviously improved.

The present invention discloses a brewing method of ice grape wine, and the method comprises the process steps of grape harvesting, pressing, ice grape juice storage, fermenting, ice grape wine storage, stabilization, refrigeration, degerming, filtering, and pouring, etc. The ice grape wine can be produced manually, the juice rate is high, the flavor quality is stable, the ice grape wine can not be fermented when being stored, and the quantity of the sulfur dioxide is lower.

A process for producing a kakadu plum powder having an increased amount of naturally occurring ascorbic acid and high ORAC value. The process of preparing the extract includes the following: disintegrating kakadu plum fruit; treating the disintegrated kakadu plum material with enzymes to at least partially digest the material; juicing the kakadu plum material and drying the juice to produce a powder. In a preferred embodiment, the kakadu plum juice is further clarified with ultrafiltration and concentrated by performing reverse osmosis on the kakadu plum juice. The resultant kakadu plum powder has a natural ascorbic acid content of at least about 15% and a naturally occurring Oxygen Reduction Absorption Capacity value of at least 1500.

The invention discloses a method for processing blueberry wine. The method comprises the steps: screening out and cleaning fresh and disease-free blueberries; and mixing the blueberries with bran, pulping, processing with composite enzyme, squeezing juice, filtering, conducting enzymatic method clarification, ultrafiltrating, conducting yeast fermentation, clarifying, ageing, packaging, and sterilizing to obtain products. The juice yield of the blueberries can be improved and the color of the blueberry juice can be stabilized by mixing the bran and the blueberries and combining the enzymolysis technology of the complex enzyme; by adopting lactic acid after-fermentation deacidification technology, the content of malic acid in the blueberry juice can be reduced, and the categories of organic acids and the flavors of blueberry wine can be improved; and by adopting the technology of ultrafiltrating and clarifying the blueberry wine, the defects of bad effects due to adoption of a natural clarification method and single clarification agent can be overcome, the brewed blueberry wine is thick in fruity flavor, stable in color, mellow in mouthfeeling, and good in quality, and the utilization ratio of raw materials are improved.

The invention provides Chinese wolfberry juice and a preparation method thereof. The preparation method comprises the following steps: (1) washing fresh Chinese wolfberry fruits with water; (2) smashing the fresh Chinese wolfberry fruits in the step (1) into mashed fruit; (3) adding color protecting agent and stirring; (4) squeezing the product in the step (3) and collecting the juice; (5) filtering and removing large particles with the particle diameter of more than 0.2mm; (6) adding amylase or pectinase into the juice in the step (5); (7) separating enzyme digestion by an ultrafiltration membrane; and (8) concentrating the ultrafiltration product until the sugar degree is 13-70 percent, sterilizing to obtain the product; or sterilizing the ultrafiltration product to obtain the product. The obtained Chinese wolfberry juice is transparent and clear and can be used for preparing beverage. As the amylase or the pectinase is added in the preparation, precipitation or turbidity of the juice can be avoided, and simultaneously, the juice yield is increased.

The present invention discloses a fruit juice extraction method, in the concrete, it relates to a freeze-juicing method of chayote, belonging to the field of food processing technology. Said method includes the following steps: firstly, freezing chayote fruit, after the chayote fruit is completely frozen, defreezing, crushing the defrozen chayote fruit and extracting its juice, adding the water into the fruit dregs to make secondary juice extraction, combining two juices so as to obtain the invented chayote fruit juice.

The invention relates to a preparation method for mango condensed thick juice, belonging to the technical field of the application of enzyme engineering technology to the food industry. The method comprises the following steps: using fresh mangos as raw material, blanching, peeling, discarding kernels, protecting colors and pulping to obtain mango pulp; then, carrying out composite enzymolysis treatment of cellulose, glucamylase, pectase and acid protease, degerming and pressure filtering to obtain mango zymolyte juice; and concentrating, packaging, sterilizing and cooling to obtain the mango condensed thick juice product with the dissolvable solid content of 50 to 60 degrees Brix, the beta-renieratene content more than 4000 microgrammes / g and a pH value of 3.6 to 4.0. The invention has the advantages of scientific and reasonable technology, simple and convenient operation, high juice yield rate, high maintenance rate of nutrient contents, such as pulp, and the like, high degree of concentration and good color stability.

The invention relates to a processing technique of lichee brandy, including the steps as below: fresh lichee fruits are broken, and acid is added till 6.0g to 7.0 g / l during breaking; 30 to 120 mg / l of pectase and 250 to 500 mg / l of yeast are added to the fruit juices, the operation of starting fermentation is carried out during zymohydrolysis, and the operation of maceration and zymohydrolysis is carried out for 6 to 8 hours at the temperature between 12 and 20 DEG C; the mixture obtained is led into a fermentation cylinder to be fermented for 7 to 10 days at the temperature between 14 and 20 DEG C, and the operation of fermentation is stopped when the content of residual sugar is lower than 2g / l; the operation of twice distillation is carried out, head and last flows are cut down during first simple distillation, the alcohol content of the simple distillate is regulated to the degree of 29 percent Vol; and heads, first wine, second wine, feints and aromatic water are respectively cut down according to the alcohol content during secondary fine distillation. The processing technique has the advantages of favorable zymohydrolysis effect, high rate of juice yield and effective inhabitation of bacteria growth; the lower temperature fermentation and the grading wine cutting can keep the fragrance and the taste of wine, and the processing technique is suitable for preparing the lichee brandy.

The invention discloses a method of preparing concentrated clear red jujube juice with high cAMP content, which comprises the following steps: taking out red jujube after rehydration, denucleating and then crushing pulp for preparing the red jujube thick liquid; conveying the red jujube after enzymolysis by pectinase into a juicer for squeezing, and filtering to obtain the red jujube juice; adding pectinase, amylase and cellulose into the red jujube juice for heat-preservation and enzymolysis for 60-90 minutes; and clearing, conducting concentration sterilization, and finally bulking. The concentrated clear red jujube juice prepared by the invention is clear and transparent, has the cAMP content being larger than or equal to 100 mg / Kg and soluble solid state material being larger than or equal to 60.0 Brix, is deposit-free and suspension-free, has brownish red color and does not have impurities which can be seen by naked eyes; and the concentrated juice is diluted to the soluble solidstate material being 60.0 Brix, and the juice has inherent fragrance and flavor of red jujubes and is free from extraneous odor.

The invention discloses a preparation method of kiwi fruit enzyme with high anti-oxidation activity. A formula is characterized in that fresh kiwi fruits are adopted as raw materials, fruit skin is reserved for pulping after washing and deburring the kiwi fruits, and enzymolysis is carried out on kiwi fruit pulp by adding a composite enzyme preparation (which is prepared from pectinase, cellulose, hemicellulase, protease and diastase), so that the juice yield and the production efficiency are improved; then, a multi-strain symbiotic fermentation technology and a grading inoculation process are adopted, and fermentation and ageing are carried out on a product by sequentially adding saccharomycetes, acetic acid bacteria and lactic acid bacteria; finally, the purpose of removing bacteria is achieved through the technologies of kieselguhr filter, membrane filter and the like, so that continuous fermentation of the product is ended, the stability of the shelf life is ensured, and meanwhile, the activity of active ingredients and enzyme is maximum kept. The enzyme prepared through the preparation method has the characteristics of high anti-oxidation activity, richness in enzymes and high enzyme activity; the appearance is clear and transparent, the flavor is sour, sweet and gentle, and the fruity fragrance is elegant.

The invention relates to the technical field of domestic machinery for vegetable and fruit juice extraction processing, in particular to a juice extraction structure and a juice extraction machine adopting the juice extraction structure. The juice extraction structure comprises a cutter head frame and a dreg separating frame sheathed and arranged outside the cutter head frame. The juice extraction structure is characterized in that a dreg discharge structure realizing the relative movement with the dreg separation frame is arranged between the cutter head frame and the dreg separation frame, and the rotating speed difference between the dreg discharge structure and the dreg separation frame is 5 to 45rpm. The dreg discharge structure realizing the relative movement with the dreg separation frame is arranged between the cutter head frame and the dreg separation frame of the juice extraction structure, so the juice throwing and the continuous dreg discharge can be continuously realized in the work process of the juice extraction structure, the influence on the processing of the machine on the materials caused by the fruit dreg accumulation and storage is avoided, the fruit dreg cleaning after the machine halt is not needed, the vibration and the noise generated in the work process of the machine caused by the fruit dreg accumulation and storage distribution nonuniformity are also greatly reduced, the juice extraction structure can realize the continuous work, the processing efficiency and the juice yield are high, and in addition, the cleaning is simple and convenient. The juice extraction machine adopting the juice extraction structure has the advantages that the fruit dreg cleaning after the machine halt is not needed, the continuous work is realized, and the processing efficiency and the juice yield are high.

The invention discloses a pure grape juice beverage and a production method thereof. The production method is characterized by taking fresh grape as raw material and comprising the following steps: processing the raw material, crushing, carrying out enzymolysis, juicing, heating, roughly filtering, carrying out secondary enzymolysis, finely filtering, mixing, sterilizing, filling and sealing, reversing bottle for sterilizing and cooling, putting on labels and spraying codes, and packing to produce a clear type pure grape juice beverage which is delicious and has the characteristics and taste of the grape. The method is capable of carrying out large-scale industrial production; the produced grape beverage is purplish red in color, clear and transparent, and long in quality guarantee period; the grape beverage is stored, circulated and sold at normal temperatures.

The invention relates to an apricot solid drink and a preparation method thereof. The ingredients of the apricot solid drink are 10-50% of apricot powder, 20-60% of maltodextrin, 10-30% of saccharose, 0.05-0.10% of citric acid, 0.1-0.2% of xanthan gum, 0.1-0.3% of sodium carboxymethyl cellulose, 0.03-0.1% of sodium alginate and 0.5-1.4% of amorphous silicon dioxide. The preparation method comprises the steps of pre-treating, washing and colour-protecting, blanching and cooling, pulping, zymohydrolysis, glue milling, homogenizing, spray drying, material mixing and granulating, packaging, and sterilizing. The solid drink has high fruit content, natural flavour, excellent stability, and convenient carry and use, thereby meeting requirements of modern consumption and having broad market prospect.

The invention discloses a probiotic foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared probiotic foodstuff has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The invention provides a processing method of seabuckthorn original juice, comprising: pulping the seabuckthorn to obtain marc and pulp of seabuckthorn; rough cleaning the pulp of seabuckthorn to form primary pulp of seabuckthorn; thoroughly removing the residual solid impurity and most of fruit oil to obtain raw juice of the seabuckthorn; alloting the raw juice of the seabuckthorn to form seabuckthorn original juice; sterilizing and pouring in, wherein the seabuckthorn is fresh or frozen. The invention also provides a seabuckthorn original juice, wherein the solids content thereof is 10-18%. The juice extraction is high and the operation is convenient. The color of the seabuckthorn original juice is orange yellow without bitterness of tannin. The color, fragrant, taste of the seabuckthorn is fully kept. The seabuckthorn original juice can be used as intensifying nourishment additive of fruit drink or directly as seabuckthorn fruit juice.

The invention relates to the technical field of food processing with agricultural products as raw materials, and particularly discloses a preparation method of a fingered citron fruit juice beverage. Various factors limiting a fingered citron fruit juice beverage preparation procedure are comprehensively considered in the method, and a fruit juice beverage preparation process aiming at fingered citron fruit nutrition composition characteristics is purposefully studied. In the process, comprehensive studies on influence of a color protection technology, a composite enzymatic hydrolysis technology, a debittering technology, a blending technology and an ultra-high pressure sterilization technology on color, luster, flavor, taste and nutrition of the juice beverage are carried out, finally, a set of fingered citron fruit juice beverage preparation method which has the advantages of simple operation steps, mild process conditions, simple equipment and low cost, and is suitable for industrial popularization and large-scale production is obtained. Moreover, through comprehensive optimization of the formulation and the key process, the high-quality fingered citron fruit juice having natural color and luster, strong fragrance, nutrition and health can be prepared.

The invention relates to a method for producing olive juice, which comprises the following steps of: immersing olive pulps in a color fixative, performing enzymolysis by using an enzymatic agent, and juicing to obtain the olive juice. The color fixative is mixed aqueous solution of pawpaw flavone, sodium pyrophosphate and sodium chloride, wherein the mass concentration of pawpaw flavone in the color fixative is 0.05 to 0.15 percent, the mass concentration of sodium pyrophosphate is 0.05 to 0.15 percent, and the mass concentration of sodium chloride is 0.1 to 0.3 percent in mass concentratio. The enzymatic agent is mixed aqueous solution of pectinase and tannase, wherein the mass concentration of pectinase is 0.01 to 0.02 percent, and the mass concentration of tannase is 0.01 to 0.02 percent; and the pH value of the color fixative during immersing and the pH value of the enzymatic agent during enzymolysis are both regulated to between 4 and 5. By the method, the problem of brown stain can be avoided, so the original nutrition ingredients and fresh color and luster and flavor of the olive juice are retained.

The invention relates to red-date nutritional beer, which belongs to the technical field of wine brewing. The red-date nutritional beer is prepared by processes of fermenting red-date juice and wort together to prepare a red-date fermentation liquor, mixing the red-date fermentation liquor with pure beer and performing the high-voltage pulsed electric treatment to the mixture. The invention improves the juice rate of red-date by adopting processes such as microwave treatment and the like. The non-saccharomyces cerevisiae such as candida, kloeckera, hanseniaspora and pichia pastoris generate many aromatic materials and special flavor components and have an active impact on the total flavor of the red-date fermentation liquor. By introduction of non-saccharomyces cerevisiae and saccharomyces cerevisiae in different fermentation stages, multi-strain combined fermentation increases types and contents of flavor materials in the red-date wine, thereby improving the taste and quality. The invention adopts high-voltage pulsed and ultrasonic treatment so that the red-date fermentation liquor is mixed and coordinated with the pure beer adequately. The typical red-date beer product has special flavor, is mellow and harmonious and has rich and pure aroma.

The invention relates to food crushing equipment, in particular to an ice cream juicing all-in-one machine provided with a telescopic grid crushing part. The machine comprises a base, a barrel body and an end cover, wherein the barrel body is detachably installed on the side face of the base, the end cover is detachably installed on the barrel body, a crushing screw and a squeezing barrel, food to be squeezed is pushed into the squeezing barrel by the crushing screw in the rotating process, meanwhile, the crushing screw rotates relative to the squeezing barrel, and a detachable elastic grid device is arranged at the squeezed juice outlet end of the squeezing barrel. According to the machine, the problem that the machine is difficult to clean is thoroughly solved through the detachable elastic grid device which can be detached from the squeezing device, and the detachable elastic grid device can be soaked in water to be cleaned if the detachable elastic grid device can not be thoroughly cleaned; the detachable elastic grid device can make gaps enlarged under the action of external force, the gaps return to be in an original shape after the external force is removed, and therefore fruit and vegetable residues can be very easy to clean.

The invention discloses freeze-dried tablets and a preparation method thereof. According to preparation method of the freeze-dried tablets, a functional leavening agent, functional germinated brown rice, Chinese herbal medicine extracts with ambient temperature stress resistance, and a stabilizer capable of effectively improving stability are added in the yoghurt fermentation process; through the adoption of a variable-temperature yoghurt fermentation technology, the propagation of lactic acid bacteria is maximized, and the ambient temperature stress resistance of lactic acid bacteria is improved; yoghurt and fruit puree are pre-processed by adopting a non-thermal processing technology, so that the sundry bacteria contamination is prevented during the process, the juice yield of fruit juice is increased, the content of soluble cellulose of the fruit puree is increased, and the browning of the fruit puree is prevented; in addition, a freezing protecting agent scientifically compounded and having better anti-freezing effect is added during the mixing of the yoghurt and fruit puree; finally, the freeze-dried tablets which are delicate in mouth feel, uniform in texture, stable in state, great in quantity of live bacteria, good in functionality and long in shelf life. The content of live bacteria in the freeze-dried tablets is 1.55*10<11>-2.52*10<11> CFU / g, and the shelf life is 30-36 months at the normal temperature.

The invention discloses a production method of liquid medlar. Firstly, medlar pulp is prepared, and then liquid medlar is prepared according to the following technical steps: facilitating composite hydrolysis by ultrasonic wave, filtering, or centrifugal separating, strengthening membrane separation by ultrasonic wave, filling and sterilizing, wherein, in the process of facilitating composite enzymolysis by ultrasonic wave, ultrasonic frequency is 20 to 80 kHz, and power is 50 to 300 W, and complex enzyme which is adopted is the compound of 1 part by weight of pectase, 1.5 parts by weight of proteinase and 2.5 parts by weight of cellulase; enzyme adding amount is 0.01 to 0.15% of the total material quantity, enzymolysis temperature is 40 to 65 DEG C, and enzymolysis time is from 15 to 120 minutes. In the hydrolytic process of complex enzyme, the production method of liquid medlar is promoted by ultrasonic technology, which shortens enzymolysis reaction time for 50% and reduces enzyme adding amount by 20%, so that the production method can obviously improve enzymolysis efficiency and lower production cost.

The present invention discloses liquid nitrogen low temperature fruit and vegetable pulping process without browning and belongs to the field of food processing technology. The technological scheme includes the following steps: sorting fruit or vegetable, washing, microwave deactivation of enzyme, peeling, pre-cooling, crushing, pulping while spraying liquid nitrogen, blending, homogenizing, sterilizing to obtain fruit or vegetable paste product or semi-product, and abacterial packing or further processing. Spraying liquid nitrogen for low temperature no-oxygen pulping can reduce browning of fruit and vegetable, especially tropical and subtropical fruit and vegetable, obviously, and raise quality and taste of fruit and vegetable products.

A grinding type juice extractor includes upper and lower grinding rings for providing both grinding and rolling effects during a process of extracting juice, and food materials are inputted for extracting juices, and the upper and lower grinding rings correspond to each other to define a clamping status, such that the inputted food material can be grinded, and a mechanism or method of applying two kinds of physical forces to the food material can be used for extracting the juice of the food material and maximizing the juice yield. In addition, a filter surface of a filter ring is provided for filtering the juice, and a juice outlet tube installed to a middle seat is provided for outputting the juice. Such juice extractor can improve the juice yield and reduce waste of resources.

The present invention relates to one kind of health beverage prepared with several kinds of vegetable and fruit. The composite vegetable and fruit juice of the present invention is produced through processing vegetables and fruits into concentrated juices; mixing juices of carrot, celery, Chinese cabbage, cabbage, rape, apple, orange, red tangerine, etc in certain weight proportion; blending, filtering, preheating, deairing, homogenizing and high pressure instantaneous sterilizing. The beverage of the present invention has rich nutrients, good flavor and scent of vegetable and fruit and good taste.