22 results about "CITRUS JUICE" patented technology

The invention relates to the technical field of 3D printing of easy-to-swallow food, in particular to a protein-based nanoparticle gel double-nozzle 3D printing method and equipment, aiming at the nutritional requirements of old people with dysphagia, procyanidine is loaded on protein-based nanoparticles, corn starch, gelatin and the like are combined to construct a composite gel system as a printing wall material, and the printing wall material is used as a printing wall material. Protein, citrus juice and peony seed oil emulsion are used as core materials, and a double-nozzle 3D printing technology is utilized to realize accurate texture regulation and control and personalized nutrition design; the method comprises the steps of protein solution preparation, composite nanoparticle synthesis, procyanidine loading, wall material and core material preparation, double-nozzle printing and the like, the technology breaks through the bottleneck that traditional swallowing food is insufficient in protein strengthening and lacks active ingredients, and the antioxidant functional components and the 3D printing technology are integrated; innovative food with swallowing safety and nutrition targeting is provided for the elderly, and application of protein-based materials in intelligent food manufacturing is promoted.

The present invention belongs to the field of food testing technology and provides a method for evaluating the debittering effect of citrus juice by resin adsorption. The method comprises the following steps: adding a sucrose ester emulsifier solution to a naringin solution, measuring the initial and final interfacial tension values, and obtaining the interfacial tension difference; adding the sucrose ester emulsifier solution during the citrus juice preparation process, and then debittering the citrus juice by resin adsorption to obtain the debittered citrus juice; and using the interfacial tension difference of the naringin solution containing the sucrose ester emulsifier as an indicator to determine the debittering effect of the citrus juice by resin adsorption. The present invention evaluates the debittering effect of citrus juice by resin adsorption by measuring the interfacial tension difference of the naringin solution containing the sucrose ester emulsifier. This evaluation method has the advantages of strong anti-interference ability, avoids interference from components such as pectin and pigments, excellent data reproducibility, and low reagent consumption.

A method of preparing a flavoring composition and composition thereof for imparting citrus juice flavor, taste, and aroma to food stuffs comprising a nano emulsion comprising a mixture of acids, emulsifiers, essential oils, weighting agents, and a thickening and texturizing agent wherein the composition comprises essential oils at 100 to 200 parts per million (ppm); flavor compound mix (selected from a group of recipes) at 50 to 100 ppm, pectin at 0.5 to 1.0 % by weight or 5,000 to 10,000 ppm among other ingredients specific to the type of citrus fruit to be imparted.

1. Name of the designed product: packing box (490ml series super refreshing double citrus juice / explosive juice sugar orange 2 kinds of taste). 2. Use of the designed product: for packing box. 3. Design points of the designed product: in the combination of shape and pattern. 4. Picture or photo best indicating the design points: design 1 perspective view. 5. Design 1 is designated as the basic design.

The application discloses a controllable, rapid and highly-repetitive in-vitro lignification induction method of citrus juice sacs, and provides application of the method in screening of substances for inhibiting lignification / granulation regulation and evaluation of lignification sensitivity of different varieties or tissues. The method comprises the following steps: step 1, taking citrus fruit locule tissues to obtain juice sac samples; and step 2, culturing the juice sac samples obtained in step 1 in a mineral element treatment liquid for 6-72 hours. The mineral element treatment liquid comprises one or more of CaCl2 solution, MnSO4 solution, Fe-EDTA solution and ZnSO4 solution. Compared with the prior method which relies on field observation or long-period storage observation, the method has the advantages of rapid induction speed, high repeatability, low sample requirement, and can be used for screening of substances for inhibiting lignification / granulation regulation and evaluation of lignification sensitivity of varieties / tissues.

On an icy and snowy road surface, the friction coefficient is lower than that on a general road surface, and the road surface is slippery. In order to improve the on-ice performance of studless winter tires, a number of techniques have been proposed. In addition, it is also required to reduce environmental load.SOLUTION: The rubber composition is obtained by compounding 100 pts. mass of a diene rubber with ≥ 0.5 pt. mass of a citrus juice residue powder.SELECTED DRAWING: None

The invention relates to a cosmetic or pharmaceutical preparation for the external and local application of active ingredients for the care and protection of the skin or mucous membranes. It contains as components at least 90 vol.% olive oil, at least 5 vol.% citrus juice, and a few vol.% essential oil, including essential sage oil. The proportion of essential oils can also be less than one percent, in particular significantly less than one percent, of the volume of the cosmetic or pharmaceutical preparation. This preparation proves to be very pleasant to apply and proves to be very replenishing and moisturizing. This preparation also promotes the healing process of the skin or mucous membranes to which the preparation is applied.

The invention discloses polygalacturonic acid (PGA) and application of a neohesperidin dihydrochalcone (NHDC) or neohesperidin (NH) embedded compound of the polygalacturonic acid (PGA) in preparation of anti-allergic food or drugs. The PGA has good biocompatibility and immune regulation and intestinal barrier repair functions. Experiments show that the PGA can significantly reduce IgE-mediated food anaphylaxis, alleviate allergic symptoms and improve intestinal structures. PGA is adopted as a carrier, and the PGA and NHDC / NH form non-covalent binding through intermolecular force to prepare the PGA-NHDC / PGA-NH compound, so that the solubility and the stability of the NHDC / NH are improved, and a synergistic anti-allergic effect is also generated. The PGA-NHDC / PGA-NH compound has the advantages of small molecular weight, fast absorption and non-immunogenicity, and can release NHDC / NH in colon in a targeted manner. On the basis, the invention further provides the application of the PGA-NHDC / PGA-NH compound in preparation of the orange juice, the obtained juice system is in a stable suspension state, has no precipitation layering phenomenon, has targeted synergistic antianaphylaxis and high storage stability, and remarkably improves the functionality and the storage stability of the juice.

The invention relates to the technical field of fruit and vegetable processing, in particular to a preparation method for reducing the furocoumarin content of citrus juice. The invention provides a preparation method of citrus juice with low furocoumarin content, which comprises the following steps: performing ultraviolet light irradiation treatment on the citrus juice, and the wavelength of ultraviolet light is 320-420nm. According to the method, the ultraviolet light irradiation technology is utilized, the citrus juice is treated by selecting a specific wave band, and the content of various furocoumarin components in the citrus juice subjected to irradiation treatment is obviously reduced.

The present invention discloses a strain of Hanseniaspora uvarum and its application. The name of this Hanseniaspora uvarum is Hanseniaspora pseudoguilliermondii B4, which was deposited at the Guangdong Provincial Microbial Culture Collection Center on September 30, 2022, with the deposit number GDMCC No: 62848. This Hanseniaspora uvarum can tolerate high concentrations of organic acids, and can not only degrade citric acid, but also degrade organic acids such as succinic acid, tartaric acid, and malic acid. The degradation rates under citric acid, malic acid, succinic acid, and tartaric acid as the sole carbon source are 47.06%, 58.93%, 81.85%, and 31.82% respectively. This Hanseniaspora uvarum can be used for acid reduction applications in occasions with low to high concentrations of organic acids, and the acid reduction rate for organic acids in citrus juice reaches more than 97%. The total flavonoid content of the juice can be increased simultaneously during the acid reduction fermentation process.

The utility model discloses a citrus debitterizing enzyme deactivation device which comprises a mounting bottom plate, the upper surface of the mounting bottom plate is fixedly connected with a mounting table, the upper surface of the mounting table is fixedly connected with a reaction chamber and a settling chamber, and the reaction chamber is composed of a beating crusher, a lifting plate, a stirring mechanism and a debitterizing enzyme storage box. A rotary pushing mechanism is fixedly connected to the left inner wall of the reaction chamber, a material receiving box is fixedly connected to the right end of the rotary pushing mechanism, a pouring opening is formed in the upper end of the front surface of the material receiving box, an automatic telescopic pull rod is fixedly connected to the upper surface of the settling chamber, and a sealing cover is clamped to the lower end of the automatic telescopic pull rod; a collecting box is fixedly connected to the upper surface of the mounting bottom plate, a rotating mechanism is fixedly connected to the lower inner wall of the collecting box, a filter bag is fixedly connected to the upper end of the rotating mechanism, an opening binding rope is arranged at an opening of the filter bag, and the end, away from the filter bag, of the opening binding rope penetrates through the collecting box. Through the device, the filtering effect of the device is improved, and the overall quality of the debitterized orange juice is improved.

The invention discloses a preparation method of calcium lactate modified corn straw biomass charcoal, and relates to the technical field of adsorbent preparation, the preparation method comprises the following steps: cleaning corn straw, drying, crushing and sieving to obtain uniform corn straw biomass powder; uniformly mixing the obtained corn straw biomass powder and calcium lactate according to a ratio, then fully grinding, and placing in a tubular furnace for reaction to obtain the calcium lactate modified corn straw biochar. The calcium lactate modified corn straw biomass charcoal prepared by the method has a remarkable adsorption effect, and the adsorption capacity of the calcium lactate modified corn straw biomass charcoal in a TeA solution is more than three times that of existing inactivated cells; the adsorption quantity in the apple juice is also greater than the adsorption quantity of TeA adsorbed by inactivated cells in the orange juice, and the adsorption process almost has no influence on the content of key nutritional ingredients (malic acid and saccharides) in the apple juice.

The invention relates to the technical field of microorganisms, in particular to a lactobacillus plantarum strain LXC and application thereof.The lactobacillus plantarum strain LXC is separated from acid materials, the strain has good acid production capacity, pickled Chinese cabbages obtained through fermentation are high in crispness and sour and crisp in taste, meanwhile, the strain can also submit the content of fermentation organic acid, the pickled Chinese cabbages are richer in flavor, and in addition, the lactobacillus plantarum strain LXC has the advantages of being rich in flavor and good in taste. The strain has a bacteriostatic effect on Escherichia coli, a (NH4) 2SO4 salting-out extract of fermentation liquor of the strain has a bacteriostatic effect on one or more of Escherichia coli, staphylococcus aureus and Listeria monocytogenes, and a new technical thought is provided for later separation of bacteriostatic peptides; the enrichment test also finds that the mango juice and the orange juice can effectively increase the viable count of the strain LXC, the pickled Chinese cabbage prepared from the mango juice and the orange juice can effectively improve the taste of the pickled Chinese cabbage, and new raw materials and thoughts are provided for increasing the added value of the product in the later period.

To provide an interpersonal stress relaxation food and drink that exhibits action effects for relaxation of the interpersonal stress and a salivary oxytocin secretion enhancer having effects in reducing a stress reaction generated from interpersonal relationship to stabilize clairsentience.SOLUTION: Food and drink for relieving interpersonal stress of the present invention contains as active ingredients citrus juice, citric acid, etc. A salivary oxytocin secretion enhancer of the present invention contains as active ingredients citrus juice, citric acid, etc. A method for promoting oxytocin secretion in saliva of the present invention includes a step of orally ingesting lemon juice, citric acid, etc.SELECTED DRAWING: None

The utility model discloses a citrus reiculata Blanco juice sterilizing device, which relates to the technical field of citrus reiculata Blanco juice processing, and is characterized in that a juice inlet is arranged at the top of a storage tank, a spiral through pipe is arranged in the storage tank, and the spiral through pipe is arranged around the inner wall of the storage tank; a spiral heat conduction pipe is arranged on the inner wall of the sterilization tank, the two ends of the spiral heat conduction pipe are connected with an external heating mechanism, and a stirring mechanism is arranged in the sterilization tank; the bottom of the storage tank is communicated with the sterilization tank through a first communicating pipe; a first water pump is arranged on the first communicating pipe; the bottom of the sterilization tank is communicated with the spiral through pipe through a second communicating pipe, and a second water pump is arranged on the second communicating pipe. According to the utility model, the spiral heat conduction pipe is communicated with the interior of the sterilization tank, the heating material is introduced into the spiral heat conduction pipe and is connected with the external heating mechanism, so that the fruit juice in the sterilization tank is heated and sterilized, and after the sterilization is completed, the fruit juice with high temperature is pumped into the spiral heat conduction pipe; and the high temperature in the spiral through pipe preheats the juice which is not subjected to high-temperature sterilization.

The amino acid sequence of the novel thermophilic alpha-L-rhamnosidase is shown as SEQ ID No.1, and the novel thermophilic alpha-L-rhamnosidase is derived from a metagenome of a hot spring in Yuanjiang County in Yunnan province. The thermophilic alpha-L-rhamnosidase YJ-Rha72 provided by the invention can hydrolyze flavonoid substances such as rutin, naringin, hesperidin, neohesperidin and the like and p-nitrophenyl-alpha-L-rhamnopyranoside (pNPR), the rutin hydrolysis activity is the highest, and the thermophilic alpha-L-rhamnosidase YJ-Rha72 has the hydrolytic activity of alpha-1, alpha-1, 2 and alpha-1, 6 glucosidic bonds. The optimum reaction temperature of the enzyme is 75 DEG C, and the activity of the enzyme at 50-85 DEG C exceeds 34.9%; the optimum reaction pH is 6.0, and the activity exceeds 74% in the pH range of 5-7.5. The enzyme can completely hydrolyze 1 mM of rutin within 20 minutes, and the conversion rate is 100%. The alpha-L-rhamnosidase YJ-Rha72 has important application potential and value, for example, the alpha-L-rhamnosidase YJ-Rha72 is used for preparing important bioactive substances such as isoquercitrin and Prunin through biotransformation of rhamnoside substances, debitterizing citrus juice, enhancing aroma of grape wine and the like.

A method of preparing a flavoring composition and composition thereof for imparting citrus juice flavor, taste, and aroma to food stuffs comprising a nano emulsion comprising a mixture of acids, emulsifiers, essential oils, weighting agents, and a thickening and texturizing agent wherein the composition comprises essential oils at 100 to 200 parts per million (ppm); flavor compound mix (selected from a group of recipes) at 50 to 100 ppm, pectin at 0.5 to 1.0% by weight or 5,000 to 10,000 ppm among other ingredients specific to the type of citrus fruit to be imparted.

The invention discloses citrus-derived microvesicles, a preparation method thereof and application of the citrus-derived microvesicles in intestinal inflammation treatment. Citrus juice is subjected to gradient ultracentrifugation, and a crude extract is obtained; and carrying out tangential flow membrane separation or polymer and ultrasonic-assisted separation or sucrose density gradient ultracentrifugation on the obtained crude extract to obtain the citrus-derived microvesicles CDENs. According to the invention, the CDENs are separated from the citrus juice, and the high-content PC endows the CDENs with the capacity of targeting colonic macrophages; after oral administration, the CDENs tolerate the gastrointestinal tract digestion environment, and after reaching the intestinal inflammation part, the CDENs are retained due to intestinal barrier injury caused by inflammation and are internalized by macrophages; through PC-mediated signal channel regulation and control, the CDENs realizes a multi-target synergistic effect of macrophage phenotype polarization, inflammation channel inhibition, oxidative stress relief, intestinal barrier repair and intestinal flora regulation, and finally, the intestinal inflammation condition is relieved.

1. The name of the design product: packing box (Yueyuan double citrus juice regular gift box). 2. The use of the design product: the design product is used for packing box for beverage products. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view of set 1. 5. Other circumstances that need to be explained: left view of set 1, right view of set 1, and the gray square part in the left view of set 2 is the barcode area.

To provide a novel technique that can improve a refreshing feeling and aftertaste of a citrus fruit juice-containing beverage.SOLUTION: A citrus fruit juice-containing beverage has a citrus-derived juice percentage of 30% or less and citric acid acidity of 0.40 g / 100 ml or more and contains (A) ethyl isobutyrate with its content of 10-10000 ppb and / or contains (B) allyl hexanoate with its content of 10-500 ppb.SELECTED DRAWING: None

A preparation method of the ion exchange resin based on the polysaccharide derivative comprises the following steps: mixing a hyperbranched polymer, chitosan and water, adding an oil phase, emulsifying, adding a cross-linking agent, reacting, and removing the water and the oil phase, so as to obtain the ion exchange resin based on the polysaccharide derivative. And obtaining the ion exchange resin based on the polysaccharide derivative. The structure of the ion exchange resin based on the polysaccharide derivative contains amino groups, hydroxyl groups and hyperbranched structures, has positive charges, can effectively adsorb limonin and citric acid in the citrus juice, greatly reduces the content of limonin and citric acid in the citrus juice, solves the problem of heavy bitter and sour taste in the citrus juice, and has a good application prospect. Meanwhile, the problem that the chitosan is difficult to directly utilize due to the fact that the chitosan is easy to lose in an acid solution is solved.