10 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.

The utility model relates to the technical field of pulping devices, and discloses a pulping device for juicing carrots into sauce, which comprises a pulping device, a supporting table and a screening table, a first sliding block is slidably connected in the screening table, a second sliding block is slidably connected in the screening table, and the first sliding block and the second sliding block are arranged in the supporting table. First springs are fixedly connected to the two ends of the first sliding block and the two ends of the second sliding block correspondingly, a motor is fixedly connected to the interior of the first sliding block, a rotating arm is fixedly connected to the driving end of the motor, a rotating plate is rotationally connected to one end of the rotating arm, and a first screen is fixedly connected to one end of the first sliding block. One end of the second sliding block is fixedly connected with a second screen. According to the carrot juice squeezing device, the motor is started, the driving end drives the rotating arm to rotate, then the rotating plate is influenced to rotate, the first sliding block and the second sliding block are driven to move repeatedly, then the first screen and the second screen are influenced to conduct screening operation, accurate screening of the two layers of screens is achieved, and carrot juice with the needed quality is obtained.

To enhance milk-like sensation in carrot juice and carrot-containing beverages.SOLUTION: A method for enhancing the milk-like sensation in carrot juice comprises at least a heating step and a juicing step. The object to be heated in the heating step is carrot, and the maximum temperature reached by the cambium of the carrot through the heating is from 50°C to 90°C inclusive. The object to be juiced in the juicing step is the heated carrot.SELECTED DRAWING: Figure 2

1. Name of the product in this design: Beverage Bottle (Carrot Juice). 2. Purpose of this design: Container for holding beverages, water, etc. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.

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 discloses a carrot cleaning device for carrot juice production, including frame, the inside of frame is equipped with the cleaning body, the inner wall of both sides of cleaning body is equipped with chain transmission mechanism, and chain transmission mechanism is composed of several sprocket and chain, and the chain of two chain transmission mechanisms is installed with the conveyer belt, and the outer wall of conveyer belt is equipped with the baffle of equal interval, and the lower extreme of cleaning body inside is equipped with the lower flush pipeline, and the top of lower flush pipeline is equipped with a plurality of lower flush head, and the both sides of cleaning body top are equipped with the strip pipeline, and the inner wall between two strip pipelines is equipped with a plurality of upper flush pipeline, and the bottom of upper flush pipeline all is installed with the upper flush head of equal interval, and one side of cleaning body surface is equipped with the control box. The utility model not only guarantees the cleaning effect of the cleaning device to carrot when using, but also improves the cleaning efficiency of the cleaning device to carrot when using, and the energy -conserving nature of the cleaning device when using is improved.

The invention discloses concentrated carrot powder, a preparation method thereof and application of the concentrated carrot powder in preparation of products for prevention or adjuvant therapy of non-alcoholic fatty liver, belongs to the technical field of food processing, and particularly relates to a preparation method of the concentrated carrot powder, which comprises the following steps: cleaning and peeling carrots, physically juicing, and then filtering to obtain normal carrot juice; and carrying out vacuum concentration to 1 / 5-1 / 3 of the original volume to obtain concentrated carrot juice, mixing the concentrated carrot juice with maltodextrin, Arabic gum and vitamin C to obtain a mixed solution, and carrying out homogenizing treatment and spray drying to obtain the concentrated carrot powder. The carrot concentrated powder provided by the invention can effectively prevent or assist in improving multiple pathological expressions such as abnormal weight increase, liver lipid deposition, serum lipid level abnormality and insulin resistance of NAFLD model mice induced by high fat diet, can assist in effectively intervening in the non-alcoholic fatty liver disease, and is wide in application prospect and easy to popularize. And a new solution is provided for preventing and managing the disease through a dietary approach.

This invention discloses a wheat-flavored beer and its preparation method. The raw material formula of this wheat-flavored beer contains: 12-16% barley malt, 8-10.7% wheat, 1.5-1.78% red raspberry juice, 0.018-0.024% hops, 0.10-0.12% coriander seeds, and 0.024-0.032% orange peel; wherein, except for the red raspberry juice, which is a volume percentage, the contents of barley malt, wheat, hops, coriander seeds, and orange peel are all percentages of their respective dry weight added to the volume of the prepared wheat-flavored beer; the red raspberry juice is composed of concentrated apple juice, concentrated raspberry juice, concentrated carrot juice, and edible flavoring, or composed of concentrated apple juice, concentrated raspberry juice, concentrated carrot juice, edible flavoring, and water. This wheat-flavored beer has a slightly sweet taste and excellent flavor.

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.

1. Name of the product in this design: Packaging sticker (purple carrot juice beverage). 2. Application of this design: This design is used for the outer packaging of beverages. 3. The key design features of this product are the combination of pattern and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color. 6. This design is a two-dimensional product, and the rear view, left and right views, and top and bottom views are omitted.