28 results about "Carrot juice" patented technology

The invention relates to the field of food materials, and particularly discloses a gamma-aminobutyric acid and hydrolyzed egg yolk powder composite beverage capable of promoting sleep and inhibiting bone age and a preparation method of the gamma-aminobutyric acid and hydrolyzed egg yolk powder composite beverage. A gamma-aminobutyric acid and hydrolyzed egg yolk powder composite beverage capable of promoting sleep and inhibiting bone age comprises the following raw materials in percentage: 3-5% of xylitol, 3-5% of fructo-oligosaccharide, 2-4% of gamma-aminobutyric acid, 3-9% of antioxidant composite concentrated juice, 0.16-1% of purple carrot juice beverage thick slurry, 0.1-0.19% of calcium aspartate, 0.02-0.05% of casein hydrolyzed peptide, 0.02-0.05% of hydrolyzed egg yolk powder, 0.02-0.05% of casein phosphopeptide and the balance of water. The formula comprises the following components in percentage by weight: 0.006 to 0.01 percent of zinc gluconate, 0.0005 to 0.00085 percent of zinc-rich edible yeast powder, 0.0005 to 0.00085 percent of tea theanine, 0.0005 to 0.00085 percent of N-acetylneuraminic acid, 0.0018 to 0.09 percent of a traditional Chinese medicine composition, 0.005 to 0.01 percent of L-calcium lactate, 0.0005 to 0.01 percent of collagen peptide, 0.1 to 0.3 percent of xanthan gum, 0.0005 to 0.00085 percent of melissa officinalis, 0.2 to 0.98 percent of a compound flavoring agent and the balance of purified water. Through the synergistic effect of all the components, the sleep quality is effectively improved, overactivity of bone cells is inhibited, and the bone age development is delayed.

The invention relates to the technical field of food packaging machinery, in particular to a carrot juice powder solid beverage production line packaging machine which comprises a workbench, a conveying belt is installed at the upper end of the workbench, an operation box is fixedly connected to the upper end of the workbench, and a buffer tank is slidably connected to the inner side of the operation box; a first support is fixedly connected to the position, close to one side, of the upper end of the operation box, a first motor is installed at the upper end of the first support, a second support is fixedly connected to the position, close to the other side, of the upper end of the conveying belt, a cleaning mechanism is installed at the upper end of the second support, and a feeding mechanism is installed on the outer side of the buffer tank. Through cooperation of the first gear, the second gear and the outer gear ring, the buffer tank and the discharging auger rod can rotate oppositely, so that the packaging speed is increased, when the buffer tank rotates, the idler wheels and the protruding blocks interact, the buffer tank shakes, carrot powder blockage is avoided, vibration feeding and a screw conveying system work cooperatively, and it is ensured that powder flows evenly.

The invention relates to the technical field of fermented fruit and vegetable juice, in particular to a compound probiotic fermented fruit and vegetable juice beverage and a preparation method thereof, and the compound probiotic fermented fruit and vegetable juice beverage comprises the following raw materials: apple juice, snow pear juice, carrot juice, a momordica grosvenori extracting solution, compound probiotics, zinc gluconate, citric acid, oat beta-glucan and nano diatomite loaded prebiotics. Nano diatomite is treated through acid pickling and 3-aminopropyltriethoxysilane, then a functional layer with gradient hydrophilic-hydrophobic balance is formed through molecular self-assembly of quercetin (hydrophobic area) and lecithin (hydrophilic head group), the structure is kept stable in fermentation liquor, the hydrophobic end of quercetin is embedded into a probiotic cell membrane phospholipid layer, the hydrophilic end of quercetin is exposed to a liquid phase, and the hydrophobic end of quercetin is embedded into a probiotic cell membrane phospholipid layer. The interface affinity is enhanced; and carboxylated galactooligosaccharide is further grafted, so that the feed has the directional nutritional characteristic of preferential utilization of probiotics.

The invention relates to the field of functional food engineering, in particular to low-protein and high-energy baked food as well as a preparation method and application thereof. The low-protein and high-energy baked food is prepared from the following raw materials by mass: 15 to 25 g of sweet potato starch, 15 to 25 g of corn starch, 15 to 25 g of potato starch, 15 to 25 g of pea starch, 35 to 45 g of eggs, 4 to 6 g of corn oil, 8 to 12 g of linseed oil, 0.5 to 1.2 g of haematococcus pluvialis powder, 0.1 to 0.3 g of sodium ascorbate, 15 to 25 g of milk, 10 to 14 g of carrot juice, 18 to 24 g of tomato juice, 5 to 8 g of cane sugar and 5 to 8 g of a flavoring agent. The product disclosed by the invention is relatively low in cost, low in protein and high in energy, adopts different fillings to improve the taste, and has a health-care effect aiming at patients with nephropathy.

1. The name of the design product: packaging bag (100% mango carrot juice). 2. The use of the design product: for containing liquid. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best shows the design points: front view. 5. The design claimed contains color. 6. The design product is a thin product, and the left view, right view, top view and bottom view are omitted. 7. Other circumstances that need to be explained: the gray area in the figure is transparent material.

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.

The present invention belongs to the field of microbial technology, and particularly relates to a Lactobacillus sakei room-temperature coagulated carrot yogurt and a preparation method thereof. The present invention provides a preparation method of room-temperature coagulated carrot yogurt, and the preparation method comprises the following steps: mixing carrot juice and milk evenly, adding fermentable sugar to obtain a mixed solution; homogenizing and performing high-temperature sterilization on the mixed solution, and cooling to room temperature to obtain a sterilized solution; adding a starter to the sterilized solution for fermentation to obtain room-temperature coagulated carrot yogurt. The preparation method provided by the present invention has low cost and significantly shortens the preparation time; the prepared yogurt has a good curd state, a unique flavor and a delicate taste.

The invention discloses probiotic fermented carrot juice capable of improving intestinal health and resisting oxidation and a preparation method of a metagen. The carrot juice is prepared by fermenting carrot raw materials through a compound probiotic agent containing lactobacillus plantarum YZX21, lactobacillus casei YRL577, lactobacillus paracasei X11 and lactobacillus rhamnosus LR-C111. The preparation method comprises the following steps: cleaning, peeling, crushing and pulping carrots to prepare carrot primary pulp, then carrying out high-temperature instantaneous sterilization treatment on the carrot primary pulp, and carrying out vacuum concentration after sterilization; the concentrated carrot primary pulp is inoculated with the composite probiotic agent, the final inoculation concentration is 102-109 CFU / mL, standing fermentation is conducted for 9-15 hours at the temperature of 30-40 DEG C, the probiotic fermented carrot juice is obtained, and the probiotic fermented carrot juice is subjected to high-temperature sterilization treatment to obtain the postbiotics. The probiotic carrot juice and the metabiotics prepared by the invention have the functions of improving constipation, regulating intestinal flora and improving antioxidant capacity, and the preparation method is stable and efficient.

The present application belongs to the field of biotechnology, and particularly relates to a carrot derivative, a preparation method and application thereof. The preparation method comprises the following steps: heating a micro-channel reactor; injecting carrot juice into the heated micro-channel reactor, heating and reacting to obtain a crude product; filtering, dialyzing and freeze-drying the crude product to obtain the carrot derivative. The carrot derivative has a strong ultraviolet absorption performance, can be used for preparing sunscreen products, effectively absorbs and scatters harmful UVA and UVB radiation, and protects the skin from ultraviolet damage; and has excellent antioxidant capacity, water solubility, skin affinity and biocompatibility, and has a wide application prospect in the field of whitening and moisturizing.

The invention discloses a tobacco extract fermented under a low-oxygen condition and application of the tobacco extract in cigarettes. The preparation method mainly comprises the following steps: preparing tobacco leaves into 100-200-mesh tobacco powder, mixing the tobacco powder with water according to a ratio of 1: (7-12), carrying out ultrasonic and microwave extraction to obtain a tobacco extracting solution, and sterilizing carrot juice for later use; the preparation method comprises the following steps: respectively preparing seed solutions of bacillus cereus ZY51, bacillus subtilis SMXP-58 and klebsiella variicola HNYJ-3, firstly fermenting carrot juice by single bacteria of the bacillus cereus ZY51, mixing supernate and a tobacco extracting solution, sterilizing, carrying out low-oxygen fermentation on the three mixed strains, and carrying out rotary evaporation, alcohol precipitation and the like to obtain an extract. When the tobacco extract is applied to cigarettes, aroma components can be remarkably increased, aroma quality, aroma quantity and concentration can be improved, offensive odor can be reduced, aftertaste can be improved, and aroma loss caused by harm reduction and tar reduction can be made up.

The utility model provides temperature control carrot fresh squeezing equipment which comprises a base, a temperature control assembly and a juicing assembly are arranged on the base, and the temperature control assembly comprises a plurality of grooves formed in one side of the base, electromagnetic heating coils arranged in the grooves, a base arranged on one side of a machine body and a heat conduction plate arranged on one side of the base. The juicing assembly comprises a mashing roller arranged in the base, a plurality of blades arranged on the outer side of the mashing roller, a filter screen arranged outside the mashing roller and spiral teeth arranged on the outer circumferential wall of the mashing roller and the inner circumferential wall of the filter screen. Freshly squeezed carrot juice can be heated and cooked thoroughly through an electromagnetic heating coil so that nutrition can be absorbed by a human body more easily, meanwhile, a juicing assembly is arranged, a mashing roller and a filter screen can rotate reversely at the same time through cooperative use of a driving gear, a driven gear and a gear ring, and in the rotating process, carrots are mashed and squeezed out through spiral teeth so that the carrot juice can be obtained. And the mashing roller and the filter screen which rotate reversely can fully extrude the pulp of the carrots, so that the juice yield is improved.

To provide a method for producing carrot juice that enables reduction of loss of carrot raw material and enhancement of juicing efficiency.SOLUTION: A method for producing carrot juice, comprising a step of blanching a carrot so that the core temperature becomes 60°C or more and less than 75°C and the hardness becomes 10-35 kgf, a step of grinding the blanched carrot to a median diameter of 200-950 μm by combining at least one crushing treatment and at least one grinding treatment, and a step of juicing the carrot that has been subjected to grinding in addition to crushing.SELECTED DRAWING: None

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

The invention discloses a mulberry, Chinese wolfberry and jujube juice and a processing technology thereof, the mulberry, Chinese wolfberry and jujube juice is composed of dried mulberry, dried Chinese wolfberry, mulberry puree, concentrated purple carrot juice and concentrated jujube juice which serve as flavor components, white granulated sugar and high fructose corn syrup which serve as sweet components, and citric acid which serves as an acidity adjusting component, the citric acid is used for inhibiting the color change of the fruit juice caused by anthocyanin degradation, and the mulberry, Chinese wolfberry and jujube fruit juice is prepared from the following raw materials in percentage by mass: 3% of dried mulberries, 2%-3% of dried Chinese wolfberry, 10% of mulberry puree, 0.05% of purple carrot concentrated juice, 2% of jujube concentrated juice, 3% of white granulated sugar, 2% of high fructose corn syrup, 0.15% of citric acid and the balance of purified water. The processing technology is simple, convenient, low in energy consumption and very suitable for industrial production, the storage life of the fruit juice can be guaranteed even if preservatives and preservatives are not added into the fruit juice, the fruit juice is fresh, cool and chewy and has multiple effects, the fruit fragrance of the fused fruit juice is improved, meanwhile, the purposes of improving the taste and adding nutrients are achieved, and the modern life requirements are met.

To provide a new technology for a carbonated beverage containing carrot juice, which enables improvement in carrot sensation and smoothness.SOLUTION: A carbonated beverage containing carrot juice and at least one or two or more compounds selected from benzyl acetate, δ-decalactone, and γ-dodecalactone, the content thereof being 5 ppb or more.SELECTED DRAWING: None

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 invention discloses a fish feed containing traditional Chinese medicine components for preventing fish enteritis and a preparation method thereof.The fish feed comprises, by weight, 20-34 parts of garlic, Sanhuang powder, heat-clearing medicine and chrysanthemum, the fish feed has the advantages that the formula comprises the traditional Chinese medicine components of garlic, Sanhuang powder, heat-clearing medicine and chrysanthemum, fish enteritis is comprehensively prevented and immunity is enhanced through the effects of resisting bacteria, diminishing inflammation, clearing heat and tonifying the spleen, and the fish feed is safe and reliable. The intestinal flora regulating material, the bacillus licheniformis and the xylanase are added, so that the intestinal microecological balance is regulated, the reproduction of beneficial bacteria is promoted, the growth of harmful bacteria is inhibited, and the enteritis occurrence risk is reduced; by adding animal protein raw materials and plant protein raw materials, high-quality protein is provided, fish growth requirements are met, mineral materials and vitamin sources are added, mineral substances and vitamins needed by fish growth are supplemented, skeletal development is promoted, immunity is improved, and the fish feed is suitable for fish growth. The marine algae polysaccharide and the carrot juice are added to provide a natural antioxidant and a nutrition enhancer, so that the fish health is promoted.

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.

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

The invention discloses carrot fermented yoghurt and a preparation process thereof.The carrot fermented yoghurt comprises milk, carrot juice, sugar and lactic acid bacteria, nutritional ingredients of carrots are combined with nutrition and fermentation characteristics of yoghurt, and a product richer in nutrition is provided; the carrot juice is rich in various vitamins, minerals and carotene in carrots and various prebiotics generated by lactic acid bacteria, more comprehensive nutrition sources are provided for consumers, the requirements of people for healthy food are met, the quality and stability of the carrot juice are ensured through the unique preparation technology, and the carrot juice is prepared through cold pressing and heat treatment. The carrot fermented yoghurt and the preparation process thereof have the advantages that nutritional ingredients of the carrot are reserved, adverse effects of endogenous enzymes on the fermentation process are eliminated, the product quality is improved, the carrot fermented yoghurt and the preparation process thereof are simple and easy to implement, production can be performed on the basis of existing yoghurt production equipment, industrial production is easy to realize, and the carrot fermented yoghurt has good market prospects and economic benefits.

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.

The invention discloses a Pickering high internal phase emulsion-carrot juice compound beverage and a preparation technology thereof, and relates to the technical field of food processing. The formula of the compound beverage comprises Pickering high internal phase emulsion, carrot juice, white granulated sugar, white granulated sugar and xanthan gum. The preparation method comprises the following steps: S1, preparing a whey protein isolate-Arabic gum nano-composite; s2, preparing a Pickering high internal phase emulsion; s3, preparing carrot juice; s4, the carrot juice is slowly added into the Pickering high internal phase emulsion, the mixture is stirred to be uniform, xanthan gum, white granulated sugar and citric acid are added for blending, the Pickering high internal phase emulsion-carrot juice compound beverage is obtained, the addition amount of the emulsion accounts for 5%-15% of the total mass of the compound beverage, the addition amount of the xanthan gum accounts for 0.01%-0.05% of the total mass of the compound beverage, and the addition amount of the carrot juice accounts for 0.01%-0.05% of the total mass of the compound beverage. The addition amount of the white granulated sugar is 4%-8% of the total mass of the compound beverage, and the addition amount of the citric acid is 0.04%-0.08% of the total mass of the compound beverage. The invention provides a preparation process of a stable Pickering high internal phase emulsion-carrot juice compound beverage based on whey protein isolate and Arabic gum.

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