6 results about "Cucumber juice" patented technology

This application relates to the field of antioxidant skincare products, specifically an astaxanthin essence with natural antioxidant effects and its preparation method. An astaxanthin essence with natural antioxidant effects comprises: an aqueous phase: 15%-30% natural plant extracts, 3%-8% moisturizers, 0.3%-1.5% thickeners, and preservatives; an oil phase: 5%-14% plant oils, 1%-4% lecithin, 0.5%-2% rosemary extract, and 0.3%-1.5% green tea extract; 0.8%-4% astaxanthin liposomes; gum arabic; a pH adjuster; and water; wherein the natural plant extracts include aloe vera juice and cucumber juice. This application aims to improve the stability and bioavailability of astaxanthin and enhance the antioxidant properties of the essence by using natural raw materials and innovative processes; while ensuring the product is natural and gentle, reducing skin irritation, and meeting consumers' demand for high-quality natural skincare products.

The utility model belongs to the technical field of green cucumber juice production, and particularly relates to a solid-liquid separation device for green cucumber juice production, which comprises a separation box, a separation tank is arranged in the separation box, three filter screens are inserted in the separation tank, a plurality of support blocks are arranged at the bottoms of the three filter screens, and scrapers are slidably mounted at the tops of the three filter screens. Handles are fixedly mounted on one sides of the three filter screens, three electric push rods are fixedly mounted on one side of the separation box, and the output ends of the three electric push rods penetrate through one side of the separation box and are fixed to the three scrapers correspondingly; residues attached to the inner wall of the separation tank can be cleaned, sanitation and cleanliness in the separation tank are guaranteed, influence on next-time use is avoided, the automatic cleaning effect is achieved, personnel intervention is not needed, convenience is achieved, personnel can conveniently clean the residues in the filter screen or directly replace the filter screen, and the filtering effect of the filter screen is guaranteed.

The utility model belongs to the technical field of sterilization for green cucumber juice production, and particularly relates to a sterilization device for green cucumber juice production, which comprises a shell, a cavity I and a cavity II arranged in the shell, a heat preservation layer fixedly mounted in the cavity I, a spiral pipe fixedly mounted in the cavity II, and a heating rod fixedly mounted at the top of the cavity II and positioned in the spiral pipe, a feeding pipe is fixedly mounted at one end of the spiral pipe, one end of the feeding pipe penetrates through the top of the second cavity and extends to the outside, a discharging pipe is fixedly mounted at the other end of the spiral pipe, and one end of the discharging pipe penetrates through the bottom of the second cavity and extends to the outside; when the whole device is used, steam sterilization is not needed, the sterilization method is more convenient to use, the proportion of green cucumber juice cannot be affected, meanwhile, the inner wall of the spiral pipe can be effectively cleaned, the cleaning method is more effective and convenient, staff do not need to clean the spiral pipe in the later period, and the device is more convenient to use.

The invention relates to additive-free low-GI kale fruit and vegetable juice and a preparation method thereof.The additive-free low-GI kale fruit and vegetable juice is prepared from, by weight, 7%-9% of seed melon juice, 0.4%-0.6% of yellow lemon juice, 1%-2% of concentrated white gourd juice, 2%-4% of concentrated apple juice, 5%-7% of cucumber juice, 19%-21% of chayote juice, 7%-9% of kale juice, 5%-7% of spinach juice, 20%-22% of mint juice and 6%-8% of parsley juice. And the balance water. According to the invention, various food additives are completely abandoned, the vegetable content of the prepared product is as high as 80% or above, and the finished product is dark green in color, fresh and harmonious in flavor, good in stability, low in sugar, low in calorie and low in GI, and can meet the core requirements of crowds at the early stage of diabetes mellitus, consumers who control calorie and low-carbon dieters only by scientifically proportioning the natural fruit and vegetable puree and improving the process.

The present utility model relates to the method of producing blue ternate lemonade with cucumber juice comprising 7.55-11.11%v / v Blue ternate (Clitoria ternatea) flower decoction, 7.55-11.11% v / v American lemon (Citrus limon) juice, and 54.78­ 77.78% v / v Cucumber (Cucumis sativus) juice mixture. The method of preparation comprising the following steps of: a. boiling and straining Ternate flowers in 50-70 ml of water for 5 minutes; b. obtaining the Blue Ternate decoction and allowing it to cool; c. extracting of American lemon juice and cucumber juice; and d. combining the mixtures to create a homogenous and nutritious blue ternate lemonade with cucumber juice composition in the range of 450-500 ml. The resulting lemonade juice satisfies consumers seeking a healthy and invigorating beverage and addresses issues such as excessive sugar content and the lack of distinct flavor profiles in conventional lemonades.