7 results about "Citrus karna" patented technology

This invention discloses a UV-photolysis product based on citrus fruits and its application in cosmetics. Citrus fruits are rich in citric acid, which, as a β-hydroxy polyacid, readily undergoes decarboxylation free radical reactions to generate smaller molecular weight organic acids such as glycolic acid. Furthermore, polysaccharides and monosaccharides in citrus fruits can also be degraded into small molecule organic acids such as citric acid and glycolic acid under the action of free radicals. Therefore, this invention adds hydrogen peroxide as a free radical source, generating hydroxyl free radicals upon UV irradiation. By adjusting the free radical concentration, the bidirectional growth of citric acid and glycolic acid is achieved, resulting in new therapeutic effects. This invention achieves full utilization of citrus fruit juice and pomace, reducing waste generation. Simultaneously, the raw materials obtained from UV-photolysis of citrus fruits possess excellent soothing, oil-controlling, and exfoliating effects.

The invention discloses an extraction process of citrus essential oil and the citrus essential oil prepared through the extraction process, and belongs to the field of natural perfume extraction.The extraction process of the citrus essential oil comprises the following steps that S1, peel of disinfected and cleaned fresh citrus fruits is obtained; s2, sequentially crushing and squeezing the fruit peels under the assistance of ultrasonic waves or without ultrasonic waves, and then separating out solid matters to obtain virgin juice; and S3, standing and layering the virgin juice in an environment of 0-10 DEG C, then centrifuging at a controlled temperature at a centrifugal speed of 2000-60000r / min for 1-180min, and separating out upper-layer essential oil within 30min after centrifugation is finished, so as to obtain the citrus essential oil. The process can improve the essential oil yield, reduce the water content and maintain the natural fragrance close to that of fresh fruits, and can be applied to the field of food and the field of daily chemicals.

The application discloses application of a citrus CgABR gene in regulating fruit base length of a grapefruit. The application proves for the first time that the CgABR gene negatively regulates the fruit base length of the grapefruit. The application further takes tomatoes as a model to prove through experiments that, compared with the fruit base length of a wild type plant, the fruit base length of a T2 generation positive plant fruit overexpressing the CgABR is significantly shortened, which lays a foundation for improving citrus plants, especially grapefruit plants, in fruit shape by using genetic engineering and provides a new gene resource.

This application belongs to the field of food processing technology, and particularly relates to a preparation technology and application of fruit powder products with high citrus flavonoid content. The preparation technology of fruit powder products with high citrus flavonoid content provided by this application first extracts blood orange peel through supercritical CO2 combined with ethanol extraction. The obtained blood orange peel flavonoid extract contains rich polymethoxylated flavonoid active ingredients, flavanones, flavonols, and flavonoid active ingredients. After being added to fruit powder, the types of flavonoids and the total flavonoid content are greatly increased, and the antioxidant and other biological activities are improved, thereby solving the problem of the lack of deep processing technology for whole blood oranges in the prior art.

This invention relates to an ice cream and method of producing thereof but more particularly to a squash vegan ice cream where it highlights a compact form that has slower melting rate compared to conventional and commercial ice creams. The combination of squash, coconut cream, phytogenic carbohydrate solution, phytogenic flavor component, citrus fruit extract, phytogenic oil; and salt contributes for a compact form of the ice cream. For the future and larger application, this slow melting rate means energy-efficient freezing and storage, and less food wastage.

This invention discloses the application of linalool in the control of pathogens and its fruit preservation coating agent. This invention is the first to discover that linalool has a significant control effect on pathogens of citrus fruits, especially on *Penicillium italicum*, the main pathogen causing post-harvest rot of citrus fruits, providing a new and safe agent for the preservation of citrus fruits. Furthermore, linalool is prepared into a coating agent for post-harvest treatment of citrus fruits, which can effectively prevent rot caused by pathogens, extend the storage period, and ensure excellent fruit appearance and marketability.

The utility model relates to juice extractor technical field especially six work position cup type juice extractor. The host computer is equipped with a fixed volume of work space, and six juice work positions are installed side by side in work space, and each juice work position has juicer cup, and juicer cup includes juicer cup body and middle accommodating cavity, the diameter of each juicer cup is equal to one sixth work space, the volume of the accommodating cavity of each juicer cup is the volume of 2-3 / 8 inch, 3 inch diameter citrus fruit, and the sum of juicer cup body width W1 and the diameter D1 of middle accommodating cavity is equal to one sixth work space. By changing the volume size of juicer cup and shortening the size of cam roller shaft, two specifications of 2-3 / 8 inch, 3 inch juice extractor can be interchanged with five work position cup type juice extractor under the condition that the equipment appearance size is unchangeable and motor power is unchangeable, one work position is added, the juice work position reaches 6, and still can be directly used on the original production line, and the production efficiency is improved by 20%.