7 results about "Citrus juices" patented technology

This invention provides a novel technology that allows for a more pronounced citrus fruit flavor in citrus fruit juice-flavored alcoholic beverages containing distilled spirits, where the total concentration of monosaccharides and disaccharides (excluding sugar alcohols) is less than 0.5 g / 100 mL based on the volume of the beverage. [Solution] A citrus fruit juice flavored alcoholic beverage containing distilled spirits as a raw material, wherein the total concentration of monosaccharides and disaccharides excluding sugar alcohols is less than 0.5 g / 100 mL based on the volume of the beverage, and the citrus fruit juice flavored alcoholic beverage contains linalool, nonanal, and neryl acetate.

The invention discloses a preparation method of instant high-energy fermented food balls. The method comprises the following steps: performing low-temperature ultrahigh-pressure treatment, liquid nitrogen quick-freezing, crushing, drying and ultra-fine crushing on pulp-containing fruit paste obtained in a citrus juicing process to obtain citrus fruit paste powder; slicing gastrodia elata, cooking, carrying out vacuum freeze drying, and carrying out superfine grinding to obtain gastrodia elata powder; mixing steamed and cooled glutinous rice with rhizopus oryzae, and performing semi-sealed pre-fermentation to obtain glutinous rice fermentation liquor; the citrus powder and the gastrodia elata powder are mixed, a composite leavening agent is added, and the composite leavening agent is freeze-dried powder containing aspergillus tusolicus and rhizopus oryzae; adding the uniformly mixed citrus powder, gastrodia elata powder and composite leavening agent into the glutinous rice fermentation liquid, and continuing fermentation; and taking out the fermented material, adding whole milk powder and butter, and baking the compressed blank to obtain the high-energy concentrated food ball. Glutinous rice, citrus fruit paste and gastrodia elata are mixed and fermented, and protein and lipid substances are used as auxiliary materials, so that the natural high-energy food pills are prepared.

This utility model relates to the field of citrus processing technology, specifically a citrus juicing device, including a housing with ventilation windows on both sides. Two inspection doors are movably installed on the side of the housing away from the ventilation windows. A control switch is installed on one side of each inspection door. A support is fixedly installed on the upper surface of the housing, connecting the device to a factory power supply. When the device is working, the motor (a commercially available product) is started via the control switch. The motor output drives a screw rod to rotate within a conical pressing chamber via a coupling. Citrus fruits are fed into the inlet and pushed by the rotating screw rod, squeezed within the constricted space of the conical pressing chamber. The extracted juice passes through the filter holes of a filter screen into the support, and is then discharged through a discharge pipe controlled by a valve. The residue produced during pressing is pushed by the screw rod towards the side of the filter screen near the discharge port, and discharged through a groove from the discharge port, thus completing the citrus juicing, filtering, and residue removal process.

1. Name of the designed product: Beverage bottle (tribute to chrysanthemum and double citrus juice). 2. Use of the designed product: The designed product is used for beverage bottles. 3. Design points of the designed product: Combination of shape and pattern. 4. Picture or photo that best indicates the design points: Perspective view.

To provide an alcoholic beverage containing citrus juice that exhibits suppressed discoloration over time. [Solution] An alcoholic beverage having an alcohol concentration of 2-15 v / v%, comprising a solid-liquid separation liquid composition of a mixture of cloudy citrus fruit juice and ethanol.

The invention belongs to the technical field of fruit tree cultivation management and postharvest preservation, and particularly relates to an efficient prevention and control method for citrus juice sac granulation and application thereof. In order to reduce the citrus juice sac granulation rate and improve the fruit quality and yield, the invention discloses a prevention and control method for citrus fruit juice sac granulation, namely, gibberellin or / and brassinolide are / is sprayed to the whole citrus tree exogenous source in the specific development stage, and conventional orchard cultivation management measures are adopted after the gibberellin or / and brassinolide are / is sprayed. Experiments show that both gibberellin and brassinolide can effectively inhibit citrus juice sac granulation and improve the fruit quality and yield, and the combined application of gibberellin and brassinolide has a significant synergistic effect. The method adopts a whole-plant spraying mode, is convenient and fast to operate, can be mixed with a leaf fertilizer for spraying, is high in practicability, is easy to popularize and apply in a large scale, and has important significance on quality improvement and yield increase in the citrus industry.

The invention provides a citrus reticulata pulp juicing production line and a production method. In the preparation process of Xinhui pericarpium citri reticulatae, the remaining part (namely, citrus pulp balls) obtained after tea branch citrus fruits are peeled is soaked in a soaking solution in a soaking pool through an astringency and bitterness removing processor, limonin and naringin contained on the surfaces of the pulp balls are dissolved, astringency and bitterness of the citrus pulp balls are removed, and then the citrus pulp balls are subjected to vacuum drying to obtain the tea branch citrus peel. Soaking liquid on the citrus pulp balls is flushed by cleaning water in the cleaning pool through the bubbling cleaning machine, finally, the flushed citrus pulp balls are extruded in a screw type extrusion mode through the pulp juicer, and finally the citrus juice is prepared, so that waste of the citrus pulp balls is avoided, and meanwhile, the commodity vacancy of the citrus juice in the market can be made up; the invention belongs to the technical field of automatic equipment.