26 results about "Citrus juices" patented technology

To provide a method for producing a sugar-free carbonated beverage containing citrus juice, free of high-intensity sweeteners, with reduced after-effects from carbonation. [Solution] In the production of a sugar-free carbonated beverage containing citrus juice and no high-sweetness sweeteners, in which citrus juice is blended so that the proportion of citrus juice is 0.3 to 6.0%, an additive, amino acids or their salts, are added so that the free amino acid content in the final beverage is 50 ppm or more.

The application discloses a kind of prebiotic oil citrus juice with oil absorption and defecation promoting effect and preparation method and application thereof, comprising the following steps: S1, after oil citrus fruit is cored, it is soaked, and oil citrus pulp is obtained;S2, juice is extracted, and oil citrus juice and oil citrus pomace are obtained;S3, oil citrus juice is debittered;S4, oil citrus pomace is zymolyzed, and oil citrus residue zymolyzate is obtained;S5, debittered oil citrus juice, oil citrus residue zymolyzate is mixed, then composite prebiotic, white kidney bean extract, enoki mushroom powder, deionized water are added, and after being stirred uniformly, citric acid, vitamin C, lactitol are added, and are mixed uniformly, and it is obtained. By debittering treatment to oil citrus juice, zymolysis and composite additive treatment to oil citrus pomace to improve flavor and extract effective components, then the two are compounded with specific proportion composite prebiotic and other auxiliary materials, not only effectively improve the original bitter and astringent flavor of oil citrus juice, improve the taste of product, but also realize the comprehensive and efficient utilization of oil citrus fruit resources.

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 application is suitable for the technical field of juice extraction equipment, and provides a device based on citrus juice extraction production, which comprises a supporting frame, a supporting plate, a transmission rod, a citrus storage disc, a pressing mechanism, a linkage mechanism and a limiting mechanism. The supporting plate is fixed in the supporting frame, the transmission rod is rotationally connected to the top of the supporting frame, and the citrus storage disc is coaxially fixed at one end of the transmission rod and located above the supporting frame. In this scheme, the pressing mechanism, linkage mechanism and limiting mechanism are provided. The citrus is pressed by the pressing mechanism to achieve rapid juice extraction effect. The linkage mechanism enables the citrus on the citrus storage disc to be pressed one by one and forms a flow line type pressing operation, greatly improving the juice extraction efficiency. The limiting mechanism enables the tray to automatically rotate and open, and the citrus residue falls off, avoiding the need for manual removal of the residue, and also facilitating the next citrus placement operation, which is simple and efficient and further improves the juice extraction efficiency.

The invention relates to the technical field of fermented drinks, in particular to antioxidant orange soda water and a preparation method thereof. According to the orange soda water, orange juice is used as a main raw material, a multi-strain stepped fermentation process is adopted, bacillus coagulans, saccharomyces boulardii and lactobacillus plantarum are sequentially inoculated, and matrix degradation, functional precursor release, aroma framework and oxygen-expelling environment creation, flavor roundness and biological preservation are achieved respectively. A fermentation product is compounded with functional ingredients such as vitamin C, sodium D-isoascorbate, a citrus essential oil nano-emulsion and microencapsulated citrus polyphenol, and then high-pressure treatment terminal sterilization and high-power carbon dioxide carbonation filling are performed. The process effectively improves the oxidation resistance, flavor complexity and storage stability of the orange soda water, and is suitable for development of functional carbonated beverages.

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.

The invention discloses a preparation method and application of an enzyme preparation for enzymatically hydrolyzing bitter substances in citrus juice. Using Aspergillus tabingensis UA13 isolated in the early stage of the laboratory and mutagenized by atmospheric and room temperature plasma (ARTP) as the starting strain, limonin in lemon peel powder is used as an inducer to induce enzyme production, and the fermentation enzyme production process of the strain and the substrate affinity of the enzyme are studied. The results show that: in a 1 L fermentor medium, under the optimal conditions of limonin addition amount of 4.0 mg / L, inoculation amount of 10% (v / v), initial pH value of 5.0, stirring speed of 250 rpm, and fermentation at 30 °C, the highest limonin debittering enzyme activity can reach 48.52 U / mL. The results of the study on the substrate affinity of the enzyme for limonin show that the Km value of the limonin debittering enzyme for limonin is 0.622 mmol / L, indicating strong affinity. At the same time, the enzyme can still efficiently hydrolyze other bitter substances such as naringin and hesperidin, has good heat resistance and acid resistance, and has very good application effects in the citrus juice processing industry.

The invention provides a citrus multi-quality detection system, and belongs to the field of citrus quality detection. The system comprises a juicing module, a pipetting module, a detection module and a control display module, the juicing module comprises a juicer and a beaker, the beaker is arranged below an outlet of the juicer, the detection module comprises a cuvette and a spectrograph, the pipetting module is used for sucking orange juice in the beaker and conveying the orange juice into the cuvette, and the control display module is used for displaying the orange juice in the cuvette. The spectrograph is used for detecting the absorbance of the orange juice in the cuvette, and the spectrograph is in signal connection with the control display module. By adopting the citrus multi-quality detection system provided by the embodiment of the invention, the problems of relatively low accuracy and relatively low detection efficiency in the prior art can be solved.

The invention belongs to the technical field of food detection, and provides a method for evaluating the resin adsorption debitterizing effect of citrus juice. The method comprises the following steps: adding a naringin solution into a sucrose ester emulsifier solution, and measuring an initial value and a final value of interfacial tension to obtain an interfacial tension difference value; the method comprises the following steps: adding a sucrose ester emulsifier solution in a citrus fruit juice preparation process, and debitterizing through resin adsorption to obtain the citrus fruit juice subjected to resin adsorption debitterizing; the difference value of the interfacial tension of the naringin solution containing the sucrose ester emulsifier is used as an index to judge the resin adsorption debitterizing effect of the citrus fruit juice. According to the method, the resin adsorption debitterizing effect of the citrus fruit juice is evaluated by measuring the interfacial tension difference value of a naringin solution containing a sucrose ester emulsifier. The evaluation method has the advantages of strong anti-interference capability, avoidance of interference of pectin, pigment and other components, excellent data reproducibility and low reagent consumption.

This invention provides a highly active flavored bird's nest and its preparation method. The preparation method includes: soaking dried peach gum and birch sap at a mass ratio of 1:10-15 for 3-5 hours, cleaning and removing impurities after softening the dried peach gum to obtain softened peach gum; simmering the softened peach gum and birch sap at a mass ratio of 1:12-25 for 15-25 minutes, then homogenizing after fine grinding with a colloid mill to obtain peach gum paste; spraying dried bird's nest strips with deionized water for 30-40 minutes for rehydration, pre-steaming, and then soaking in birch sap to obtain soaked bird's nest. Soak the bird's nest; mix the soaked bird's nest with peach gum paste evenly, let it stand, then separate the strands, wash and spin dry to obtain highly soaked bird's nest strands; soak the highly soaked bird's nest strands in an ultrasonic solution, remove the soaked bird's nest strands, adjust the pH of the remaining solution to 6.8-7.2 to obtain a neutral mixture, wherein the ultrasonic solution is composed of concentrated citrus juice and birch sap; fill and seal the soaked bird's nest strands, neutral mixture, and peach gum paste to obtain a bird's nest bottle to be sterilized; sterilize the bird's nest bottle to be sterilized to finally obtain highly active flavored bird's nest.

The invention discloses a production process and fermentation equipment of citrus craft beer. The process comprises the following steps: compounding barley malt and wheat malt (70%-80%: 20%-30%), carrying out three-stage saccharification (45-50 DEG C / 30-40 min, 62-68 DEG C / 60-90 min and 72-75 DEG C / 10-20 min), adding bitter and fragrant humulus lupulus in stages, adding orange juice (the total addition amount is 5%-8%) twice in the front and back fermentation processes, and carrying out primary fermentation tank sealing and pressure maintaining (0.08-0.12 MPa) and secondary fermentation diacetyl monitoring (less than 0.1 mg / L), so as to obtain the high-quality citrus juice. The alcoholic strength of the citrus flavor beer is 4%-6% vol, and the original wort concentration of the citrus flavor beer is 10-14 degrees P. The matched fermentation equipment adopts a movable fermentation tank, is equipped with a three-dimensional stirring system (80-120r / min) driven by double motors, and is combined with a threaded transmission movable seat mechanism and a lifting discharging groove, so that accurate regulation and control and convenient operation in the fermentation process are realized. The technology and equipment cooperate to improve the citrus aroma fusion degree and the production efficiency, and the product has rich fruity flavor and malt flavor.

To provide a method for producing a sugar-free carbonated beverage containing citrus juice, free of high-intensity sweeteners, with reduced after-effects from carbonation. [Solution] In the production of a sugar-free carbonated beverage containing citrus juice and no high-sweetness sweeteners, in which citrus juice is blended so that the proportion of citrus juice is 0.3 to 6.0%, an additive, amino acids or their salts, are added so that the free amino acid content in the final beverage is 50 ppm or more.

The invention belongs to the technical field of gene engineering, and particularly relates to application of a CitIRX9 gene in regulation and control of citrus juice sac hemicellulose biosynthesis, and the nucleotide sequence of the CitIRX9 gene is shown as SEQ ID NO: 1. In the low water process of the citrus juice sacs, the expression level of the CitIRX9 gene and the hemicellulose content of the juice sacs are in significant positive correlation. Through overexpression of the CitIRX9 gene in the leaves of the Huyou, the hemicellulose content in the leaves of the Huyou is obviously improved compared with that in the control leaves, and the hemicellulose content and spatial distribution of the stems of the Arabidopsis thaliana after overexpression of the CitIRX9 gene are obviously improved. The invention discloses a biological mechanism that the CitIRX9 gene regulates hemicellulose synthesis in the citrus dry water process, substantially provides a new thought for slowing down the dry water of citrus fruits and improving the harvesting result of the citrus fruits, and has a wide application prospect in quality maintenance of the citrus fruits before and after harvesting.

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.

The invention discloses an emblic leafflower fruit vinegar beverage and a preparation method thereof, and relates to the technical field of beverages. The emblic leafflower fruit vinegar beverage disclosed by the invention is at least prepared from the following raw materials in parts by mass: 25 to 35 parts of emblic leafflower juice, 3 to 8 parts of compound fruit vinegar, 10 to 20 parts of white granulated sugar, 45 to 55 parts of pure water, 0.1 to 0.3 part of vitamin C, 0.2 to 0.4 part of sodium citrate, 0.1 to 0.3 part of pectin, 0.05 to 0.15 part of xanthan gum, 0.1 to 0.3 part of carboxymethylcellulose and 0.05 to 0.15 part of sodium hyaluronate. The emblic leafflower fruit vinegar beverage prepared by the method disclosed by the invention is smooth in mouth feel, sour and sweet in mouth feel, sweet in aftertaste, free of obvious layering state after being stood, low in sugar and heat, relatively good in health-care effect and very good in market value, and the sugar-free emblic leafflower fruit vinegar beverage is free of obvious layering state after being stood.

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.

The invention belongs to the technical field of plant molecular breeding, and particularly relates to application of a CitCesA8 gene in regulation and control of citrus juice sac cellulose biosynthesis. After grapefruit juice sacs are treated at different temperatures, the CitCesA8 gene expression level and the cellulose content of the juice sacs show an obvious positive correlation trend. The content of cellulose in leaves can be effectively increased by overexpressing the gene in the leaves of the Huyou. By constructing the recombinant plasmid pBI121-CitCesA8, the stable overexpression of the CitCesA8 gene in the arabidopsis thaliana is realized, and the cellulose content and spatial distribution of the arabidopsis thaliana stalk are obviously increased. The results show that the CitCesA8 gene can be used for regulating and controlling the cellulose content of citrus juice sacs and the occurrence of dry water, can also be applied to breeding citrus varieties with low juice sac cellulose content and good slag melting property in molecular marker-assisted breeding, and has wide application prospects in fresh keeping and quality improvement of picked citrus fruits.

The invention discloses prebiotic emblic leafflower juice with oil absorption and defecation promotion effects and a preparation method and application thereof, and the preparation method comprises the following steps: S1, enucleating emblic leafflower fruits, and soaking to obtain emblic leafflower pulp; s2, juicing to obtain emblic leafflower juice and emblic leafflower pomace; s3, debitterizing the emblic leafflower juice; s4, performing enzymolysis on the emblic leafflower pomace to obtain an emblic leafflower pomace enzymatic hydrolysate; and S5, mixing the debitterized emblic leafflower juice and the emblic leafflower residue enzymatic hydrolysate, then adding compound prebiotics, a white kidney bean extract, needle mushroom powder and deionized water, uniformly stirring, then adding citric acid, vitamin C and lactitol, and uniformly mixing to obtain the emblic leafflower beverage. The emblic leafflower juice is subjected to debitterizing treatment, the emblic leafflower pomace is subjected to enzymolysis and composite additive treatment to improve flavor and extract effective components, and then the emblic leafflower juice and the emblic leafflower pomace are compounded with the composite prebiotics and other auxiliary materials in a specific ratio, so that the original bitter flavor of the emblic leafflower juice is effectively improved, and the taste of the product is improved; and comprehensive and efficient utilization of emblic leafflower fruit resources is realized.

The invention discloses a preparation method and application of an enzyme preparation for enzymatically hydrolyzing bitter substances in citrus juice. Using Aspergillus tubingensis UA13 isolated in the early stage of the laboratory and mutagenized by atmospheric and room temperature plasma (ARTP) as the starting strain, limonin in lemon peel powder is used as an inducer to induce enzyme production, and the fermentation enzyme production process of the strain and the substrate affinity of the enzyme are studied. The results show that: in a 1 L fermentor medium, when fermenting under the optimal conditions of a limonin addition amount of 4.0 mg / L, an inoculum size of 10% (v / v), an initial pH value of 5.0, a stirring speed of 250 rpm, and a temperature of 30 °C, the maximum limonin debittering enzyme activity can reach 48.52 U / mL. The results of the study on the substrate affinity of the enzyme for limonin show that the Km value of the limonin debittering enzyme for limonin is 0.622 mmol / L, indicating a strong affinity. At the same time, the enzyme can still efficiently hydrolyze other bitter substances such as naringin and hesperidin, has good heat resistance and acid resistance, and has very good application effects in the citrus juice processing industry.

1. Name of the designed product: packing bottle (double-happy Shatian natal citrus juice). 2. Use of the designed product: used for containing juice beverage. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating 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.

To provide a sugar-free beverage containing citrus juice with reduced astringency in the aftertaste derived from citrus juice. [Solution] In a sugar-free beverage containing citrus juice, the proportion of citrus juice in the beverage is set to 0.3-6.0%, and insoluble solids derived from citrus fruit are added to the beverage at a concentration of 30-150 mg / 100 mL.

To provide a sugar-free beverage containing citrus juice with reduced astringency in the aftertaste derived from citrus juice. [Solution] In a sugar-free beverage containing citrus juice, the proportion of citrus juice in the beverage is set to 0.3-6.0%, and insoluble solids derived from citrus fruit are added to the beverage at a concentration of 30-150 mg / 100 mL.

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.