705 results about "Carrot juice" patented technology

The invention provides a compound fermented beverage containing red tea fungus and a preparation method thereof, and relates to a health beverage formula and a processing method thereof. The invention is characterized in that the health beverage is made by fermentation of apple juice, carrot juice and lemon juice with red tea fungus as effective microorganisms in a culture medium composed of tea,sugar and water with certain proportion. The proportions of the ingredients are as follows: 5% to 40% of apple juice, 5% to 40% of carrot juice, 0.5% to 5% of lemon juice, 10% to 45% red tea fungus inoculum and the balance of sugared tea infusion. The fermentation time is 4 to 10 days, and the fermentation temperature is 25 to 35 DEG C. The beverage is golden yellow in color and clear, has a moderate sweetness and a mild sourness, and has a unique taste. The beverage is rich in both fruit and carrot nutrients and nutrients resulting from biofermentation, has alcohol and ester flavors, and also has the functions of medical and health care.

The invention discloses a compound clear juice beverage and a preparation method, and relates to the technology field of food processing. The method has the concrete steps as follows: carrot is processed through washing, peeling off, slicing, color-protecting, and beating; serous fluid is softened for 60 to 120 minutes in an ultrasonic field, and then is processed through centrifugation; centrifugation precipitate is added with pectase, zymohydrolysis is performed for 80 to 100 minutes and the temperature is 45 to 55 DEG C, and enzymolysis liquid is processed through centrifugation; supernatant fluid obtained in the two centrifugations is merged, chitosan citric acid solution is added, the mixed solution is cleared to gain clear carrot juice; strawberries are washed, beat, added with pectinase, and then processed through zymohydrolysis for 80 to 100 minutes, wherein, the temperature is 45 to 55 DEG C, the centrifugation is performed, the supernatant fluid after centrifugation is collected to gain clear strawberry juice; wherein, clear strawberry juice is 30 to 70 parts, and others are clear carrot juice; mixed juice which is 100 parts is added with the components as follows: sucrose is 5 parts, common salt is 1 part, citric acid is 0.15 parts, phosphoric acid is 0.02 parts, Xanthan is 0.02 parts as well as pectin is 0.06 parts, isomaltose oligosaccharide is 9 parts, and ascorbic acid is 0.02 parts; the juice after being mixed is deaerated, sterilized, and canned, so that the compound clear juice beverage is obtained. The compound clear juice beverage has good taste, rich nutrition, and clear as well as transparent state which can be kept for a long time.

The invention relates to a method for producing garlic clear juice and a functional beverage thereof, and determines an optimal temperature and time for garlic heating and deodorization, and a clarification and purification method for obtaining garlic clear juice; and the prepared garlic clear juice is used to produce a carrot juice composite functional beverage and a honeysuckle composite functional beverage. The invention can solve the problems of garlic juice clarification and deodorization, and facilitates the development of various garlic composite health functional drinks.

The composition of special-purpose organic nutrient liquor for raising yield of edible mushroom is composed of (wt%) 10-20% of rice-washed water, 15-50% of ash solution, 20-50% of fresh animal manureprepared liquor or domestic fowl excrements liquor, 5-15% or carrot juice, 5-15% of soybean milk or soy sprouts juice and 5-20% of spinach juice. The above-mentioned raw materials are mixed and can be made into the invented nutrient liquor, and its application method incldues the modes of spraying, perfusion and soaking. It is safe and has no side effect.

The invention relates to multivitamin fruit and vegetable compound beverage. The compound beverage comprises the following raw materials in parts by weight: 10-20 parts of apple juice, 10-20 parts of yellow crisp pear juice, 5-10 parts of grape juice,5-8 parts of orange juice, 0.2-1 part of lemon juice, 2-5 parts of pineapple juice, 20-30 parts of carrot juice, 5-8 parts of spinach juice, 1-10 parts of pumpkin juice, 1-10 parts of white gourd juice, 1-3 parts of bitter melon juice, 2-8 parts of cabbage juice, 2-5 parts of cucumber juice, 1-2 parts of Chinese parsley juice, 1-4 parts of yam juice and 0.5-1 part of ginger juice. The multivitamin fruit and vegetable compound beverage contains various nutrients and vitamins, and keeps the best original flavor and fragrance of fruits and vegetables so as to greatly improve taste.

The objective of the invention is to provide an improved method of making healthier juice products inoculated with probiotics, wherein the juice includes but is not limited to apple juice, coconut water, coconut milk, orange juice and/or carrot juice. The present invention relates to a method of pressure treating a juice containing probiotics. Vegetative cells of harmful microorganisms and enzymes are inactivated by applying high pressure while maintaining the activity of the probiotics. The juice preferably is dairy-free. The juice could be any dairy-free juice, such as a fruit juice, a vegetable juice, or their combination. Fruit and/or vegetable juice are prepared by any traditional methods, including but not limited to, washing, extracting by optionally treating with enzyme(s), centrifuging and packing. Probiotics, e.g., probiotics from bacterial spores, such as the spores of Bacillus coagulans and/or Lactobacillus plantarum, stay alive and active in the fruit or vegetable juice after high pressure pasteurization, as well as during the product shelf life.

Nutrients rich low fat, high fiber carrot product comprising 20 - 50% by weight of fiber of which 15 - 40% by weight is insoluble and 5 - 10% by weight is soluble, 0.1 - 1.0% by weight of fat, 10 - 55% by weight of carbohydrates, 0.02 - 1% by weight of carotenoids and vitamins and 5 - 10% by weight of minerals and trace elements. A process for the preparation of the carrot product comprising the step of stabilizing carrot juice with carbohydrate in amounts ranging from 1 - 10% by weight of the juice. A formulation of the carrot product mixed with excipients.

A method of preparing earthworm breeding matrix by fermentation bed waste comprises the following steps: using the intrinsic waste padding of a fermentation bed breeding base, fresh animal excrement, waste green feed, fermented feed, garden soil, and water containing 5-10% of fermentation liquid as the earthworm breeding matrix after being uniformly mixed and EM bacteria anaerobic fermentation reprocessed; and adding carrot juice everyday to replenish water of the matrix; the collaborative slaking in fermentation is faster without harmful effect to the earthworm; and the weight of the earthwork increases obviously. The provided method is an effective supplementary measure for solving the environment pollution problem of the fermentation bed breeding base; and the method accords to the requirements of constructing new countryside and developing the circular economy nowadays.

The invention discloses biscuits with a brain-tonifying effect. The biscuits with the brain-tonifying effect are characterized by being prepared from semolina, medlar, yam flour, almond, lotus seed, konjak, carrot juice, tomato juice, milk powder, egg, vegetable oil, white sugar, baking soda, compressed yeast, salt and the like. The biscuits with the brain-tonifying effect, integrating soybean lecithin, yam, medlar, almond, lotus seed, konjak and the like, are crisp, sweet, delicious and rich in nutrients, and can improve body immunity after long-term use; and the biscuits are health-care foods for boosting memories of children.

A making method of crispy cream custard bun belongs to the food processing technology and mainly includes firstly, making moist crust, oiled crust and crispy crust; secondly, grinding cooked salted egg yolk, adding sugar, butter and the like and mixing well to obtain stuffing; and thirdly, finishing wrapping and placing wrapped buns in an oven for baking. The making method is characterized by including making of the moist crust, the oiled crust, the crispy crust and the stuffing and includes: mixing cake flour, beaten egg, cold boiled water and granulated sugar in cotton form, and adding shortening to make dough to obtain the moist crust; mixing cake flour, butter and lard oil and rolling to obtain dough which is made into the oiled crust; rolling two pieces of the dough into sheets in equal thickness, wrapping the oiled crust with the moist crust, rolling flat and folding the dough for rolling again, and doing fold-and-roll for three times; rolling flat to obtain a thin crust, and wrapping the thin crust with plastic wrap before placing in a refrigerator for cold storage for 30 minutes; using a spoon to grind the cooked salted egg yolk, adding sugar, butter and the like into mince of the egg yolk, mixing well, and adding carrot juice to obtain the stuffing; and finishing wrapping and placing on a middle rack of an oven for baking for eating.

The invention discloses composite bean jelly and a preparation method thereof. The composite bean jelly comprises the following components in percentage by mass: 15 to 25 percent of buckwheat starch, 25 to 35 percent of mung bean starch, 10 to 20 percent of water, 5 to 10 percent of cucumber juice, 5 to 10 percent of carrot juice, and 5 to 10 percent of Chinese wolfberry juice. The preparation method for the composite bean jelly comprises the following steps of: (1) preparing the buckwheat starch; (2) preparing the mung bean starch; (3) preparing the cucumber juice; (4) preparing the carrot juice; (5) preparing the Chinese wolfberry juice; and (6) preparing the bean jelly. The bean jelly is easy to make and rich in nutrition; and coarse grains are perfectly combined with vegetable and fruit juice, so that the defects of single nutrition and color of the conventional bean jelly are overcome.

The invention relates to acid-cured vegetable and fruit cheese and a preparation method thereof. The acid-cured vegetable and fruit cheese comprises the following components in part by weight: 90 to 95 parts of cheese semi-finished product subjected to acid curing and whey discharging, 3 to 5 parts of any one of concentrated tomato juice, black currant juice, strawberry juice, celery juice, carrot juice and orange juice and less than or equal to 5 parts of one or two of salt and sugar. The preparation method comprises the following steps of: performing filtering, impurity removal, acid curing and whey discharging on raw milk to obtain the cheese semi-finished product for later use; pulping one of tomatoes, black currants, strawberries, celery, carrots and oranges serving as raw materials, concentrating and sterilizing to obtain the concentrated tomato juice, black currant juice, strawberry juice, celery juice, carrot juice or orange juice for later use; and mixing the cheese semi-finished product for later use, the juice for later use and one or two of the salt and the sugar fully in the ratio, squeezing for forming, placing, cutting and drying to obtain a finished product. The acid-cured vegetable and fruit cheese can improve mouthfeel and is comprehensive in nutrition, and the preparation method is economic and practical and easy to operate.

The invention relates to the field of feeds for livestock and poultry and particularly relates to a formula feed for enhancing the disease resistance of a broiler breeder. The feed is prepared from the following raw materials in percentage by weight: 180-220 parts of hulled corns, 60-80 parts of cottonseed meal, 55-60 parts of soya-bean cakes, 65-70 parts of rice bran, 60-70 parts of wheat bran, 35-40 parts of corn stalks, 2-3 parts of dried leech powder, 3-4 parts of fish meal, 5-8 parts of carrot juice, 2-3 parts of pig liver powder, 1-2 parts of folium cortex eucommiae, 2-3 parts of glycyrrhiza uralensis, 1-2 parts of morus alba, 2-3 parts of Chinese chive seeds, 2-3 parts of chili powder, 2-3 parts of commelina communis, 3-4 parts of salsola collina, 3-4 parts of petunia hybrida vilm stems and leaves, 5-6 parts of single cream, 4-5 parts of dried red date powder, a proper amount of table salt and 4-5 parts of a phagostimulant. The formula feed provided by the invention is added with Chinese herbal medicine components capable of effectively enhancing the disease resistance and the antibacterial capability of the broiler breeder; any chemical medicine is not added; after a broiler breeder crowd is fed continuously, the morbidity is inhibited effectively.

The invention discloses a method for producing carrot-flavor zizania latifolia crisp chips, and belongs to the food processing technical field. The method comprises the following steps: carrot raw material selection; carrot soaking and cleaning; carrot peeling and shaping; carrot dicing; carrot block blanching and color protection; carrot block crushing; carrot juicing; carrot juice centrifugation and deslagging; carrot juice vacuum concentration; carrot vacuum impregnation liquid blending; zizania latifolia raw material selection; zizania latifolia soaking and cleaning; zizania latifolia shaping; zizania latifolia slicing; zizania latifolia slice cleaning; hardening of zizania latifolia; vacuum impregnation; zizania latifolia quick-freezing; zizania latifolia vacuum deep-frying; zizania latifolia centrifugal deoiling; product cooling; and product packaging. The vacuum impregnation technology is adopted for impregnating the zizania latifolia slices in the carrot juice to make tasty, so that the zizania latifolia slices are endowed with the carrot fragrant and sweet flavor and nutritional ingredients; then the vacuum deep-frying technology is adopted for dewatering treatment, then centrifugal deoiling is carried out, and thus the seasoning type zizania latifolia crisp chips crisp in tissue, fragrant and sweet in mouthfeel, unique in flavor and rich in nutrition are obtained.

The invention relates to a soybean nutrient biscuit which is characterized in that the biscuit consists of fried soy meal, bean powder, mung bean powder, wheat flour, bovine bone meal, red date paste, carrot juice, tomato paste, mushroom paste, milk powder, egg, vegetable oil, white sugar, saleratus, fresh yeast, edible salt and the like. The invention combines the soybean, bean, mung bean, red date, carrot, tomato, bovine bone meal and the like together, thus not only containing cellulose, vitamin, mineral substances contained in beans and a plurality of trace elements but also containing nutrient components contained in vegetables, and therefore, being good for the body health of the youth, the old and the weak.

The invention discloses a preparation method of high-purity sulforaphen. The preparation method comprises the steps of crushing broccoli seeds or broccoli bulbs, and performing enzymolysis, high-pressure homogenization, filtration, ionic liquid extraction and the like to obtain the high-purity sulforaphen. The method disclosed by the invention is simple in steps and easy in operation; the content of sulfuric myrosinase is increased by adding carrot juice, the activity of myrosinase is significantly improved under VC (vitamin) catalysis, and the conversion rate of the sulforaphen is improved; the extraction rate of the sulforaphen is improved and the extraction time is shortened by high-pressure homogenization extraction; the extraction efficiency is improved by ionic liquid extraction; and the method is economic and environment-friendly, the final purity of the sulforaphen is more than 95%, the whole process time is not more than 4 hours, the production efficiency is improved, and the whole extraction process does not need other organic solvents, so the method is pollution-free, realizes low-temperature operation and belongs to a typical environment-friendly process.

The invention discloses a method for producing carrot slices by a medium-short wave infrared drying process. The method comprises the following step of: performing medium-short wave infrared drying on to-be-dried carrot slices under the conditions of wave length of 1.0-4.0 microns, infrared lamp power of 625W-1125W, temperature of 70-90 DEG C and time of 30-60 minutes, thus obtaining the carrot slice products. The method for producing the carrot slices by the medium-short wave infrared drying process is short in consumed time, low in price, simple to operate and easy to control. Compared with a method for preparing carrot slices by hot-air drying, the method for preparing the carrot slices by medium-short wave infrared drying has the advantages that various nutrition ingredients, such as vitamin C, beta-carotene, total sugar and reducing sugar, can be retained maximally, and meanwhile, no residue is generated to pollute environment. The final water content in the carrot slice products prepared through the method provided by the invention is controlled to be lower than 6% and the water activity is low, which are adverse to microbial growth and reproduction, so that the carrot slice products can be preserved for a long time.

The invention relates to a vegetable biscuit which is characterized in that the vegetable biscuit consists of wheat flour, pumpkin powder, taro powder, potato powder, carrot juice, tomato paste, mushroom paste, milk powder, egg, vegetable oil, white sugar, saleratus, fresh yeast, salt and the like. The invention combines taro, pumpkin, potato, carrot, tomato, bovine bone meal and the like together and contains cellulose, vitamin and mineral substances contained in vegetables and a plurality of trace elements, thus not only facilitating the body health of the young, the old and the weak for long term eating but also providing a new route for the deep processing of the vegetables and increasing the economic benefit of peasants.

The invention discloses a high-quality quick-acting breeding method for sika deer. Feed for the sika deer is prepared from, by weight, 150-170 parts of pea meal, 120-140 parts of maize meal, 3-5 parts of curcuma powder, 0.4-0.5 part of active yeast, 23-26 parts of sanguisorba officinalis leaves, 17-19 parts of chlorella, 4-5 parts of rice oil, 54-57 parts of soybean meal, 46-48 parts of chicken blood powder, 32-35 parts of grass seed powder, 30-34 parts of squid powder, 3-4 parts of aromatic vinegar, 13-16 parts of lotus root powder, 3-4 parts of sesame paste, 43-46 parts of alfalfa, 34-37 parts of kudzu vine stems and leaves, 24-28 parts of polygonum multiflorum leaves, 5-7 parts of bovine bone marrow powder, 4-5 parts of apple powder, 5-6 parts of carrot juice, 2-3 parts of salt powder and 2-3 parts of shell powder. The method is beneficial for promoting the growth of deer bodies, increasing the cornua cervi pantotrichum yield and improving the cornua cervi pantotrichum quality, enhancing the propagation capacity and production performance of the deer, achieving scientific and healthy breeding and benefit increasing of the sika deer and promoting the development of the deer breeding industry.

The invention relates to purple sweet potato flaky pastry and a making method thereof, and belongs to the technical field of food. The purple sweet potato flaky pastry comprises, by weight, 100-150 parts of high-gluten flour, 50-60 parts of low-gluten flour, 100-120 parts of lotus seeds, 10-25 parts of white granulated sugar, 20-40 parts of sweet osmanthus honey, 30-50 parts of peanut oil, 50-60 parts of carrot juice, 50-80 parts of purple sweet potatoes, 20-28 parts of pumpkins, 10-15 parts of bacon, 5-8 parts of dried blueberries, 6-9 parts of dried mango and 5-9 parts of walnut kernels. The purple sweet potato flaky pastry is nutrient, healthy, reasonable in match and easy and convenient to make, has a little of fat mass, can be eaten by people at ease, can be eaten as dessert and staple food and can resist cancer if being eaten by people for a long time, so that the effect of purple sweet potatoes is sufficiently utilized, and purple sweet potatoes can be better developed and utilized.

The invention discloses a processing method of an apple, carrot and tomato composite fruit and vegetable juice. The processing method is characterized in that apple juice, carrot juice and tomato juice are used as main raw materials, and the composite fruit and vegetable juice comprises the following components: 22% of apple juice, 9% of tomato juice, 17% of carrot juice, 10% of sucrose, 0.15% of citric acid, 0.4g/L sodium carboxymethylcellulose and 0.4g/L xanthan gum. According to the processing method, the composite fruit and vegetable juice not only has rich fragrances and nutritions of apple, carrot and tomato, but also contains organic acids, amino acids, vitamins and mineral substance, therefore the composite fruit and vegetable juice has exquisite taste, special flavor and rich nutrition, and is convenient to drink, and furthermore, the quality of the composite fruit and vegetable juice is improved.

The invention discloses a green chick feed for promoting the growth. The feed is prepared from the following raw materials in percentage by weight: 180-200 parts of sweet corn meal, 60-65 parts of sweet potato powder, 45-55 parts of soybean meal, 25-30 parts of potato protein meal, 25-35 parts of rye straws, 18-22 parts of beetroots, 3-4 parts of green tea powder, 3-4 parts of agar, 3-4 parts of cuttlefish meal, 3-4 parts of dried longan, 4-5 parts of sea lettuce powder, 4-5 parts of carrot juice, 2-3 parts of beef liver meal, 5-6 parts of big capsicums, 4-5 parts of cherry juice, 2-3 parts of shaddock peels, 6-8 parts of lettuce, 3-4 parts of lichen meal, 3-4 parts of egg yolk and 4-5 parts of a phagostimulant. The green chick feed comprises rich nutrition components; the soup obtained by decocting the shaddock peels has a good medical effect and can enhance a digestion function of a chick and also prevent respiratory diseases; the raw materials such as the cuttlefish meal, the beef liver meal, the lichen meal and the egg yolk are rich in nutrition and can speed up the growth of the chick; the raw materials such as the fruit juice and the vegetables can improve the palatability of the feed; therefore, the chick has a good appetite, is high in digestion and can grow fast and put on weight quickly.

The invention relates to a Cordyceps militaris medium to solve problems of low contents of cordycepin and cordycepic acid in Cordyceps militaris obtained by culturing through present mediums. The Cordyceps militaris medium comprises rice flour, corn flour, isomaltulose, egg white oligopeptides, medical stone, a pupa pulp, a carrot juice and water. Cordyceps militaris cultivated with the Cordycepsmilitaris medium of the invention has the following characteristics: the survival rate reaches 99%, and the cordycepin content reaches above 8500mg/kg, and the cordycepic acid content exceeds 18%, somedicinal functions and health functions of Cordyceps militaris are strong.