40 results about "Beet juice" patented technology

A process for the preparation of white and brown sugar from raw diffuser beet juice. The juice is purified by membrane filtration at 70-95° C. on a filter having a molecular weight cut-off between 2,000 and 500,000 Dalton and evaporated to a dry matter content of between 60 and 80% by weight under vacuum to a thick juice. A conventional multi-step evaporative crystallisation of the thick juice gives crops of white and brown sugar crystals. The brown sugar obtained have valuable organoleptic properties.

The invention relates to a cereal meal replacement stick for fat loss and a preparing method thereof. The cereal meal replacement stick is prepared from concentrated whey protein, calcium caseinate, soybean isolate protein, hydrolysis fish collagen, konjac flour, psylliumseedhusk powder, a white kidney bean extract, a potato extract, conjugated linoleic acid glyceride powder, DSM fabuless palm oilpowder, freeze-dried fruit powder, beet juice powder, mixed cereal powder, mixed tocopherol concentrate, active probiotic powder, a compound nutrient supplement, freeze-dried fruit particles, nut grains, chia seeds, puffing cereal particles, puffing soybean protein grains, isomalto-oligosaccharide, fructo-oligosaccharide, resistant dextrin, glycerinum and high-oleic-acid sunflower seed oil. The preparing method specifically comprises the following steps of syrup boiling, material mixing, forming, cooling, cutting and coating or non-coating. The meal replacement stick has the advantages of energy negative balance, strong satiation, low sugar increase and full nutrition, and the health and vigor of the body are guaranteed while dieters lose weight and fat.

The invention discloses a method for preparing fermented beet extract through processing a beet juice by Lactobacillus plantarum. The method comprises the following steps: preparing the beet juice, and preparing a Lactobacillus plantarum solution; inoculating the Lactobacillus plantarum solution to the beet juice, and fermenting; and filtering the obtained beet fermentation solution, separating, and carrying out reduced pressure concentration to obtain the fermented beet extract. The fermented beet extract prepared in the invention has the delicate fragrance of beet, and pleasant sweet and mellow fragrance; and the fermented beet extract is added to cigarette in order to increase the delicate fragrance of the cigarette, soften fine smoke, reduce irritation of the cigarette and reduce residues, so the quality of the cigarette is improved, and application of the beet extract in the cigarette is realized. The method is a new approach for economically, efficiently and directionally producing natural cigarette perfumes, develops novel characteristic cigarette perfumes with excellent properties, which cannot be produced through traditional perfume production methods, and increases the kind of the cigarette perfumes.

The present invention relates to red sugar beet beer and its brewing process. The process includes preparing malt juice with malt, hop and water, and pre-fermentation to obtain beer liquid; preparing red sugar beet slurry with red sugar beet and water and filtering to obtain red sugar beet juice, sterilizing, and cooling and fermenting to obtain fermented red sugar beet liquid; mixing fermented red sugar beet liquid and beer liquid in the weight ratio of 1 to 3-6, post-fermentation at 5-7 deg C for 36-48 hr and at 0 deg C for 48-96 hr, and filtering to obtain the red sugar beet beer. The present invention has the following advantages: common beer flavor, increased slight sour and sweet mouth feeling, natural attractive bright red color and health functions of invigorating kidney, strengthening physique, nourishing blood, etc.

A process for cold clarification of juice is described. A sugar cane or beet juice clarification process to clarify raw juice by means of aeration of fresh raw juice, addition of milk or lime, anionic and/or cationic flocculants, particularly together with a carbonating process, addition of phosphoric acid and then passing the juice through activated carbon bed is described. The process eliminates the need to heat the juice at any stage thus making it more cost effective, energy saving and gives better yield in terms of quality and quantity both. The recycling of defecated, carbonated and phosphated filtered juice and carbonated and phosphated mud that reduces the consumption of lime, CO₂ and phosphoric acid up to some extent is described.

A composite vinegar infused juice blend includes juice blend, including natural fruit and/or vegetable juices; and vinegar composition, including coconut vinegar; and apple cider vinegar. A beetroot based juice blend includes beet juice, carrot juice, apple juice, and water, with equal parts of coconut vinegar and apple cider vinegar. Orange and carrot, mango and sweet potato based juice blends are disclosed. A sweet composite vinegar infused beverage for alleviation or treatment of flu or cold symptoms includes apple cider vinegar, coconut vinegar, water, organic honey, and peppermint extract. Also disclosed is a method for alleviation or treatment of flu or cold symptoms.

The invention discloses a method which directly performs alcoholic fermentation by using sugar beet. The method comprises the following steps of sugar beet treatment, enzyme treatment and alcoholic fermentation, beet juice treated by enzyme is poured into a fermentation tank to perform the alcoholic fermentation, the fermentation temperature is 28 to 35 DEG C, and the fermentation time is 48 to 60 hours. Through the invention, phenomena such as the weakening of the fermenting power of alcohol, the impurity of products and the blockage of pipelines can be avoided, and the method also has the advantages that the investment is small, the cost is low, the raw material utilization ratio is high, the yield of liquor is high, the technique compatibility is strong, and the pollution is low.

A juice beverage includes 96.00% to 94.00% watermelon juice, 5.00% to 3.00% lime juice, and 2.50% to 0.50% beet juice. A method for making a juice beverage includes extracting watermelon juice from watermelons, extracting whole beet juice from whole beets, and adding the extracted whole beet juice to the extracted watermelon juice in a specified percentage by volume.

The invention provides a processing method for chrysanthemum tea. The processing method comprises the following steps: (1) treatment before harvest: when chrysanthemums enter a flowering season, spraying beet juice onto chrysanthemum buds once every one to four days, wherein the spraying amount is 50-200 kg/mu every time; (2) harvest; (3) drying: drying the harvested chrysanthemums till the water content is 7-8%, thereby obtaining the chrysanthemum tea. The processing method has the advantages that the beet juice is sprayed onto the chrysanthemum buds during the whole flowering season of the chrysanthemums, so that the synthesis of cellulose in the chrysanthemums can be facilitated, the mechanical strength, namely the toughness, of chrysanthemum cell walls is enhanced, and then dried and dehydrated chrysanthemums can keep relatively high rigidity and are prevented from being shrunk, broken and deformed. When the chrysanthemum tea is utilized for brewing, the dried and dehydrated chrysanthemums can be perfectly expanded like bloomed chrysanthemums, and the viewing effect is relatively good.

The invention discloses cranberry instant powder and a preparation method thereof. The instant powder is prepared by a single component or a compound of one or more of cranberry whole fruit extract powder, a roselle extract, opuntia ficus-indica powder, roxburgh rose powder, roselle powder, elderberry concentrated juice powder, white grape juice powder and red beet juice powder, and one or more ofan appropriate amount of sorbitol, mannitol, maltitol, lactitol, isomalt, erythritol and xylitol which serve as auxiliary materials. The instant powder is prepared by the steps of sieving, weighing,mixing, soft material making, granulating, drying, pelleting, complete mixing, filling, quality inspection, packaging and warehousing, equipment with high promotion function of mixing and drying the materials is used in the preparation process, the quality of the cranberry instant powder is improved, and the preparation time is shortened.

A method of making a flavoured sweetener or food product by incubating an unrefined plant extract containing sucrose as the main solute with a microorganism or microorganisms to form a modified unrefined plant extract; evaporating water from the modified sucrose-based plant extract to form a concentrate; and cooking the concentrate to develop colour and flavour to produce the flavoured sweetener is disclosed. The flavoured sweetener can serve as a coconut sugar substitute. In a preferred embodiment the unrefined plant extract comprises sugarcane juice or sugar beet juice, and the microorganisms may be selected from Stenotrophomonas maltophilia, Bacillus subtilis, Bacillus flexus, or a Klyveromyces species. The flavoured sweetener can be used to make a range of food and beverage ingredientsand also food products including sauces, natural flavour extracts and flavour molecules, chocolate, health foods and convenience forms of the various forms of flavoured sweeteners.

The invention discloses a preparation method of drinking water for control of rabbit dysentery. The drinking water is mainly formed by mixing of the following raw materials by weight part: 3-5 of Chinese herbal extracted liquid, 5-8 of beet juice, 10-30 of brown sugar, 0.5-1 of salt, and 800-1200 of water. Specifically, the Chinese herbal extracted liquid is obtained by extraction of the following crude drugs by weight part: 5-7 of Pycnonotus sinensis, 6-10 of root of kudzu vine, 5-7 of radix paeoniae alba, 6-10 of Chinese angelica, 2-4 of radix aucklandiae, 1-3 of cinnamon, 2-4 of betel nut, 12-18 of Chinese yam, 7-9 of lotus seed, 7-9 of forsythia, 7-9 of Viola philippica, 7-9 of dandelion, 4-6 of Scutellaria baicalensis, 2-4 of phellodendron, 8-12 of bighead atractylodes rhizome, 8-12 of Poria cocos, 5-7 of Alisma plantago-aquatica, 8-12 of semen coicis, 10-15 of licorice, 2-4 of Coptis chinensis, 8-12 of radix astragali, and 12-18 of jujube.

The invention discloses a production process of a compound vitamin effervescent tablet. The production process comprises the following steps: crushing and weighing; the preparation method comprises the following steps: selecting raw materials: citric acid, sodium bicarbonate, lactose, maltitol, blueberry fruit powder, red beet juice powder, sucralose, calcium citrate, vitamin C, ferrous gluconate, nicotinic acid, zinc citrate, vitamin E (pyridoxine hydrochloride), vitamin B1, vitamin B2, vitamin B6 and blueberry essence, and crushing and sieving the raw materials to obtain an initial raw material for later use; preparing raw material A particles, raw material B particles and raw material C particles; weighing the raw material A particles, the raw material B particles and the raw material C particles in proportion, and combining; the invention discloses a preparation method of a compound vitamin effervescent tablet, the compound vitamin effervescent tablet is prepared by the following steps: preparing total mixed granules, drying the total mixed granules at 45-55 DEG C, detecting the moisture after drying, and finally tabletting under the condition that the relative humidity is less than or equal to 45% to prepare the effervescent tablet of 4g/tablet.The production process is mature, and the compound vitamin effervescent tablet prepared by the process is good in taste, easy to form a solution to be taken, low in local concentration in stomach and non-irritant.

The invention provides coating chocolate added with beet juice powder and used for frozen drinks. Raw materials of the coating chocolate include (by weight): 330-400 parts of white granulated sugar, 130-170 parts of milk powder, 120-160 parts of cocoa mass, 40-60 parts of natural anhydrous butter, 260-300 parts of cocoa butter, 1-3 parts of lecithin and 1-10 parts of beet juice powder. According to the technical scheme, the beet juice powder can be uniformly dispersed in chocolate, so that a chocolate coating is uniform and bright in color, the due taste of externally coated chocolate is not influenced, the coating amount of the chocolate can be effectively controlled, and an ideal coating effect is achieved.

The invention relates to the technical field of processing fruit and vegetable paste, in particular to a method for preparing concentrated red beet juice by using a multi-enzyme preparation. The method is prepared through the following steps of: firstly, breaking red beets, heating the broken red beets, storing the heated red beets, squeezing juice from the stored red beets, performing first Pasteur sterilization, adding the multi-enzyme preparation for enzymolysis, then performing ultrafiltration and concentration, performing filtration, performing secondary Pasteur sterilization, and performing sterile filling. According to the method disclosed by the invention, through the synergistic reaction of the steps, the nutrient components of the red beets can be reserved to the maximum extent, and the concentrated red beet juice is high in nutrient value; after being diluted, the concentrated red beet juice has the taste and the fragrance of the red beets, is good in mouth feel, convenient to eat, and long in storage time, and provides raw materials for preparing powdery red beet pigment.

The invention provides a preparation method for a beet flavor for tobacco. The preparation method comprises the following steps: (1) beating beet to collect slurry so as to obtain beet juice; (2) adding distilled water into cellulase to dissolve the cellulase, filtering the solution and fetching the filtrate to obtain a cellulase solution, and adding the cellulase solution into the beet juice for enzyme treatment reaction to obtain an enzyme treatment solution; (3) adjusting the pH of the enzyme treatment solution to a cellulase isoelectric point for isoelectric point sedimentation, and allowing the solution to stand to obtain an enzyme treatment sedimentation liquid; (4) coarsely filtering and finely filtering the enzyme treatment sedimentation liquid to obtain a clear sedimentation liquid; and (5) carrying out vacuum concentration on the clear sedimentation liquid to obtain the beet flavor. The method provided by the invention can be used for removing a lot of cellulose in beet, and can be used for improving irritant taste caused by a lot of cellulose if being applied to cigarettes, so that the smoke is more fine, smooth and flexible. The method is relatively high in cellulose reducing rate and simple in preparation process.

The present invention discloses sweet flavored carrot drink. The sweet flavored carrot drink comprises the following components in percentages by weight: 10-15% of carrot juice, 3-6% of beet juice, 0.08-0.12% of cinnamon oil, and the balance being water. The carrot juice in the components is rich in sugar, fats, volatile oil, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanins, calcium, ferrum and other nutrients, the beet juice can adjust sweetness, also helps to improve appetite, and has functions of relieving headaches, preventing colds and anemia, a direct use of the beet juice is lower in costs compared with the addition of sucrose, the processing is also more convenient, and the added cinnamon oil is merged with the sweetness of the beet juice to form a cool, fragrant and sweet taste.

The invention provides a culture medium for Enterobacter sakazakii, which comprises the following components by weight: 8 parts of beef extract, 6 parts of oat flour, 2 parts of beet juice, 1 part of camellia, 1 part of kudzu flower, 1 part of bamboo leaf pepper, 1 part of cassia seed; on this basis, a specific amount of cowpea, roasted licorice or mannitol can be added. On the basis of the commonly used materials in the culture medium, certain Chinese herbal ingredients are added to the formula, which unexpectedly achieves outstanding culture effects, especially suitable for the culture of Enterobacter sakazakii, and has a good application prospect.

The invention particularly relates to a sea-buckthorn solid beverage. The sea-buckthorn solid beverage is prepared from the following components in parts by weight: 19-23 parts of sea-buckthorn powder, 1-3 parts of beet juice xeraphium, 13-14 parts of sweetening agent, 25-45 parts of stabilizer and 1-2 parts of konjak powder. After brewing, the prepared sea-buckthorn solid beverage is even and exquisite, does not have foreign matters, is not layered, and has a specific sea-buckthorn aroma which is strong, the color is saffron yellow which is the natural color of sea-buckthorn, and the taste ismedium.

The invention discloses a portable healthy beverage capable of rapidly inducing resuscitation and a preparation method of the portable healthy beverage. The beverage comprises the following components in percentage by weight: 0.2% of caffeine, 1.0% of taurine, 0.2% of N-acetylneuraminic acid, 0.8% of ginseng powder, 0.4% of maca powder, 0.4% of red beet juice powder, 0.4% of guarana essence, 0.421% of a vitamin mixture, 0.1% of soluble soybean polysaccharide, 11% of decolorized and deacidified concentrated clear apple juice, 0.14% of bitter taste shielding powder essence, 0.12% of grapefruit essence, 0.08% of grapefruit essence, 0.064% of cooling flavor, 0.02% of sweet modified essence, 0.021% of sucralose and 84.633% of water, proper materials are selected, caffeine, taurine and other anti-fatigue components are fused into the beverage, and the optimal formula is achieved through the optimal ratio of cost to efficacy.

The invention discloses a mushroom, white pear and red yeast rice combined edible mushroom fermented beverage and a preparation method thereof, and the beverage comprises the following components in percentage by mass: 30-50% of mushroom juice, 20-40% of white pear juice, 20-40% of beet juice, 5-20% of sucrose, 5-10% of red yeast rice and 1-3% of yeast strain. 1-3% of lactic acid bacteria; and the balance of various fermentation nutrition additives. According to the preparation method of the mushroom, white pear and red yeast rice combined edible mushroom, the red yeast rice and a red yeast rice fermentation technology are introduced into mushroom and edible mushroom beverage development for the first time, physicochemical indexes and microbiological indexes of the product meet relevant national standards, and the mushroom, white pear and red yeast rice combined edible mushroom is rich and balanced in nutrition; the beverage contains rich protein, various amino acids, trace elements such as calcium, iron and zinc, various vitamins and the like, and is a multifunctional natural nutritional beverage with dietary therapy and health care values. The mushroom, white pear and red yeast rice combined preparation method further enriches mushroom deep processing products and promotes sustainable development of the mushroom industry.

The invention discloses six-red cereal flakes and a preparation method thereof. The cereal flakes comprise the following components in percentage by weight: 0-50% of red rice, 0-40% of small red beans, 0-20% of red quinoa, 0-8% of red jujubes, 0-8% of Chinese wolfberry fruits, 0-10% of red beet juice powder and 0-0.017% of vitamin E. According to the six-red cereal flakes adopting the structure and the preparation method of the six-red cereal flakes, the respective effects of the six red raw materials are exerted, the synergistic effect of the components can be reflected, nutrition is balanced, absorption is promoted mutually, and the six-red cereal flakes are good in taste and easy to eat by consumers.

The invention provides a making method of a chewable smoked and cooked sausage, and relates to the technical field of food processing. The chewable smoked and cooked sausage is made from the followingraw materials in parts by weight: 150-180 parts of pork, 30-40 parts of yak meat, 10-16 parts of konjaku flour, 3-5 parts of white granulated sugar, 8-10 parts of honey, 3-5 parts of chili powder, 2-4 parts of Chinese prickly ash powder, 2-3 parts of walnut kernels, 2-4 parts of pine nuts, 5-8 parts of shrimp meat, 4-6 parts of cod, 3-5 parts of beet juice, 3-5 parts of pumpkin juice, 3-5 parts of purple sweet potato juice and 3-5 parts of spinach juice. Stuffing with four different tastes of spicy taste, seafood taste, nut taste and seafood taste can be prepared by adding different seasonings, then the sausage is filled with the stuffing, the smoked and cooked sausage can have four different tastes, and the taste is richer; and the yak meat and the konjaku flour are added into the smokedand cooked sausage, so that the smoked and cooked sausage can be more chewable, and is worth vigorous popularization.