3 results about "Carrot juice" patented technology

The application discloses a high-absorption carrot juice processing control method based on multi-stage quality detection, and relates to the technical field of food processing. The method comprises the following steps: raw material acceptance and initial physical property detection; low-temperature color protection pretreatment; dynamic pressing and initial filtration; enzyme solubilization treatment to release embedded carotenoids; three-stage high-pressure homogenization to reduce the D[4,3] particle size to below 380 nanometers; instantaneous high-temperature sterilization to promote interface membrane reconstruction; multi-stage quality online detection is implemented at four key nodes; closed-loop parameter feedback adjustment is realized based on detection data through a multivariate regression model; and finally, sterile cold filling and light-proof aging are performed. Through the technical scheme, the application significantly improves the carotenoid retention rate, oxidation stability and in-vitro gastrointestinal simulation absorption rate, the final product absorption rate is stably above 42%, the retention rate is above 92%, and no organic solvent or non-original juice processing means is needed, so the application is suitable for industrialized production of high-value-added pure carrot juice.

This invention belongs to the field of food processing technology, specifically relating to a fruit and vegetable vinegar produced by the co-fermentation of Chinese cabbage and orange-colored fruits and vegetables, and its preparation method. The invention involves mixing Chinese cabbage juice, orange juice, carrot juice, honeydew melon juice, lemon juice, and persimmon juice in a specific volume ratio, adding yeast for 10 days of alcoholic fermentation, followed by acetic acid bacteria fermentation for 30 days. After fermentation, the alcohol content and acidity are measured, and sensory evaluation is performed. The vinegar is then pasteurized to obtain the fruit and vegetable vinegar. This invention uses orange-colored fruits and vegetables as the main raw materials to produce a fruit and vegetable vinegar that is not only delicious but also nutritious, providing the human body with various vitamins and carotenoids, which help enhance the body's antioxidant capacity and immunity.

The utility model relates to a fruit and vegetable juice blend powder developed to address the need for a convenient, shelf-stable, and nutritious beverage alternative. The composition consists of 43.36% sugar, 35.82% spray-dried pineapple powder, 18.85% spray-dried carrot powder, 1.13% gum arabic, and 0.84% citric acid. The powder offers a ready-to-mix solution with antioxidant-rich ingredients and high solubility, designed for health-conscious individuals seeking a refreshing, immune-supporting drink. The product is ideal for packaging in stick packs or sachets for on-the-go use.