628 results about "Fruit drinks" patented technology

A fruit juice bottle capable of adjusting fruit juice concentration comprises a bottle body used for containing water and a bottle cap assembly connected to an opening of the bottle body, the bottle cap assembly comprises a bottle cap body and a juice outlet unit obliquely connected to the bottle cap body, and a fruit juice bag located in the bottle body is loaded at the bottom of the juice outlet unit; the juice outlet unit comprises a connecting cover and an adjusting knob rotationally connected to the middle of the connecting cover, a concentration mark arranged in the circumferential direction of the connecting cover is formed on the connecting cover, and an indicating head pointing to the concentration mark is formed on the adjusting knob; the adjusting knob comprises an adjusting main body and a juice tube which are connected with each other; compared with the prior art, the fruit juice pipe is driven to rotate through the adjusting knob, so that the fruit juice opening in the fruit juice pipe is synchronously driven to rotate, the fruit juice opening can correspond to different positions of fruit juice flow channels in the flow speed control valve, and under the action of the fruit juice flow channels with different sizes, the amount of fruit juice flowing out of the fruit juice opening is controlled; therefore, the technical effect of adjusting juice concentration is achieved.

The invention relates to the technical field of filling devices, and discloses a fruit juice beverage processing filling device which comprises a bearing bottom plate, a plurality of bearing seats are arranged on the bearing bottom plate, symmetrical supporting vertical plates are arranged on the upper portion of each bearing seat, and a supporting transverse plate is fixedly connected between the upper ends of the supporting vertical plates on the two bearing seats. The distance between the two supporting transverse plates is matched with a suction nozzle bag, a pushing unit used for pushing the suction nozzle bag to move between the two supporting transverse plates is arranged on the supporting transverse plates, an intermittent rotating motor with the output end rotating intermittently is fixedly installed on the bearing bottom plate, and a rotating disc matched with the supporting transverse plates is arranged at the output upper end of the intermittent rotating motor. A plurality of clamping openings matched with the suction nozzle bags are formed in the side face of the rotating disc, a filling unit matched with the clamping openings in position and an automatic cap screwing device are arranged on one side of the bearing bottom plate, and a push-out unit used for pushing the suction nozzle bags out of the clamping openings is arranged on the upper portion of the bearing bottom plate. According to the invention, the fruit juice beverage can be conveniently filled in the suction nozzle bag.

The invention discloses a fruit juice beverage production monitoring and early warning method and device, and relates to the technical field of food production, and the method comprises the steps: carrying out the correlation division of production nodes on a fruit juice beverage production line, and obtaining a heat and oxidation abnormal correlation node set; configuring a temperature sensor array at each thermal association node to monitor real-time temperature-time data and generate a first early warning signal; and monitoring dissolved oxygen data, a material turbulence state and pipeline pressure at each oxidation associated node, establishing an oxidation intake map sequence, predicting the total oxidation intake and distribution uniformity, and analyzing the influence of oxidation on quality indexes to generate a second early warning signal. The technical problems that in the fruit juice beverage production process, heat imbalance can damage raw material nutrition and affect the sterilization effect, and oxidation can cause color and luster deterioration, taste decline and shelf life shortening are solved, and accurate monitoring, abnormity analysis and early warning of quality related key factors in the fruit juice beverage production process are achieved; and the stable product quality is effectively guaranteed.

A press (1) for pressing liquid-containing material (2), in particular grapes, comprises a flexible, liquid-tight, sack-shaped press container (10) with a juice outlet (14) formed on its bottom (10b) which can be closed by a juice drain valve (12) and a pressure medium chamber (30) formed on its outer wall (10a) which includes a circumferential, self-contained air chamber (32) which can be filled with compressed air via a valve (34), a sack-shaped inner container (40) made of liquid-permeable flexible mesh fabric which can be inserted into the interior of the sack-shaped press container (10) and which can be filled with material (2), and closure means (50) with which the sack-shaped press container (10) can be closed in a substantially liquid-tight manner after the sack-shaped inner container (40) has been inserted. The invention further relates to a method for pressing liquid-containing material (2) using such a press (1).

The invention provides a fruit juice beverage acetic acid fermentation device, and relates to the technical field of fermentation devices.The fruit juice beverage acetic acid fermentation device comprises a fermentation tank, a heat preservation box is arranged on the peripheral side of the fermentation tank, a fermentation cavity and a storage cavity are formed in the fermentation tank, a driving structure is arranged on the upper side of the fermentation tank, a first stirring structure is arranged in the storage cavity, and a second stirring structure is arranged in the fermentation cavity; a connecting and discharging structure is arranged between the first stirring structure and the second stirring structure, a filtering structure is arranged in the storage cavity, and the filtering structure corresponds to the first stirring structure. According to the invention, the first stirring structure is mounted in the storage cavity, the second stirring structure is mounted in the fermentation cavity, the discharging structure is mounted and connected between the first stirring structure and the second stirring structure, and the spraying structure is mounted on the second stirring structure, so that fruit juice can be stirred through the first stirring structure and the second stirring structure; vortex is prevented through the baffle, the stirring effect is guaranteed, and therefore it can be guaranteed that fruit juice and acetic bacteria can be fully mixed.

The invention discloses a preparation method of a fermented coffee pericarp fruit juice beverage. The coffee pericarp and the fruit juice are used as raw materials and are sequentially fermented by two strains, so that on the premise that the content of chlorogenic acid in the beverage is relatively high, the acerbity of the coffee pericarp is reduced, and the content of flavor substances with fruit flavor, flower flavor and the like is increased, so that the beverage not only has rich coffee flavor and fruit flavor, but also has soft ethanol flavor; the coffee pericarp is mellow and smooth in taste, meets diversified taste requirements of consumers, and provides a new thought for further development and utilization of coffee pericarp.

The utility model provides a full-automatic fruit drink machine. The full-automatic fruit drink machine comprises a rack, a control cabinet, a material storage unit and a making unit, a working table is arranged on the rack, and a cup storage station, an ice hammering station, a feeding station, a cover falling station, a cover pressing station and a temporary storage station are arranged on the working table; the material storage unit comprises a tank storage module, a tea barrel and a material bottle module, the making unit comprises an ice barrel module, an ice hammering module, a translation module, a feeding module, a material valve module, a cap falling module and a cap pressing module, and the multiple modules work in a matched mode to achieve assembly line type making of fruit drinks; according to the full-automatic fruit drink making machine, full-process and full-module integrated design is adopted, full-automatic making of fruit drinks can be achieved, manpower and raw material losses are reduced, and production efficiency is improved.

The present invention discloses a detachable and washable push-filter juicer and a juice pot thereof, belonging to the technical field of juicers, comprising a body, a filter juicer is fixedly connected to the upper end of the body, a feeding and pushing device for feeding fruits and vegetables can be detachably sleeved on the upper end of the filter juicer, a base is provided at the bottom of the body, a vertically mounted motor is provided on the base, the output shaft of the motor penetrates into the filter juicer and is provided with a knife disc assembly for juicing fruits and vegetables, a pull rod lock assembly that can be movably used to press the feeding and pushing device is provided on the outer side of the upper part of the body, a gear speed regulator is provided on the outer side of the body, a switch contact assembly is provided on the inner side of the upper part of the body, and the motor is electrically connected to the gear speed regulator and the switch contact assembly. The juicer of the present invention is detachable and easy to clean, filtering pomace makes the drinking taste of juice better, is safer to use, and can be promptly stored after juicing, reducing the inconvenience and trouble of users during use.

The invention discloses a high-stability functional beverage based on citric acid and maltodextrin dynamic cross-linked microencapsulated spirulina and a preparation method of the high-stability functional beverage, and belongs to the technical field of functional food processing. Aiming at the problems of flavor defect, easy degradation of active ingredients, poor storage stability, narrow system adaptability and the like of the existing spirulina beverage, the invention initiates a citric acid and maltodextrin dynamic crosslinking wall material system, constructs a core-shell structure microcapsule, and combines a synergistic process of spray drying, gradient homogenization, staged sterilization and the like to prepare the spirulina beverage. The efficient embedding and function maintenance of the spirulina in various beverage substrates are realized. A dense ester bond network is formed on the basis of dynamic esterification reaction of maltodextrin hydroxyl and citric acid carboxyl, a cross-linking degree detection method is optimized, and nonlinear improvement of a synergistic technical effect is realized. The process is stable and controllable, the microcapsule embedding rate is high, the method is suitable for multiple systems such as yoghourt, fruit juice and vegetable protein beverages, and the method can be widely applied to the field of functional foods and has remarkable industrialization value.

The invention relates to a preparation process of a novel Danfit sparkling grape juice, and belongs to the technical field of grape juice preparation. Fully mature, brightly colored, non-rotten and pesticide-free Danfit grape fruits are selected, rinsed in clean water, dried and then the fruit stems are removed; the grapes are crushed after being quickly frozen at low temperature, and the pulp after low-temperature immersion is squeezed using a press to make all the juice flow out; the squeezed juice is first filtered with a filter screen, then put into a sterilized container, a clarifier is added, and naturally clarified at low temperature; the upper clarified liquid is taken and finely filtered through a modified microfiltration membrane; the sugar-acid ratio of the grape juice is adjusted and then homogenized, and then rapidly cooled after ultra-high temperature instantaneous sterilization; the sterilized grape juice is cooled and added to a soda mixer, filled with carbon dioxide, and then poured into a sterilized glass bottle, and sealed and packaged; the novel Danfit sparkling grape juice prepared by the invention contains a high level of proanthocyanidins.

The invention provides a fermented persimmon fruit beverage containing gamma-aminobutyric acid and plant lactobacillus S3-2 used by the fermented persimmon fruit beverage, and belongs to the technical field of food microorganisms. Comprising the following steps: (1) mixing persimmon pulp, pumpkin pulp and water, and adding a color fixative to obtain mixed fruit and vegetable juice; and (2) adding white granulated sugar and a compound stabilizer into the mixed fruit and vegetable juice, sterilizing and cooling, inoculating a leavening agent for constant-temperature fermentation, and sterilizing to obtain the fermented persimmon fruit beverage, the fermentation agent is composed of the plant lactobacillus S3-2 and the streptococcus thermophilus, and the preservation number of the plant lactobacillus S3-2 is CGMCC (China General Microbiological Culture Collection Center) NO.32204. The screened plant lactobacillus S3-2 and streptococcus thermophilus are used as leavening agents to ferment the persimmon fruit drink, the content of total phenols, flavones and GABA in the persimmon fruit drink can be effectively increased, the oxidation resistance is improved, the tannin content is reduced, and the nutritional value of the persimmon fruit drink is remarkably increased.

The invention belongs to the technical field of food processing, and particularly relates to a citrus gonggan whole fruit juice beverage and a preparation method thereof. The citrus gonggan whole-fruit juice provided by the invention is prepared by the following steps: performing whole-fruit juicing on a citrus gonggan raw material by adopting technologies such as fruit juice micronization combined with compound enzyme efficient catalysis and the like, performing wet-process superfine grinding treatment on tissues such as pulp and peel, effectively crushing, dispersing, homogenizing, emulsifying and sterilizing, and then adding compound enzyme for enzymolysis, debitterizing and sterilizing to obtain the citrus gonggan whole-fruit juice. The citrus gonggan whole fruit juice beverage prepared by the preparation method disclosed by the invention has the advantages of strong citrus gonggan flavor, moderate viscosity, rich taste, rich nutrition and high stability, and a theoretical basis is provided for developing high-quality citrus gonggan whole fruit juice products.

The invention relates to a freeze concentration method. After a dilute solution is frozen into a solid state (hereinafter referred to as an ice body), heat is transferred to the ice body, and the purpose of concentration is achieved through dissolution. After the dilute solution is frozen into an ice body, heat is transferred to the ice body in a proper heat transfer mode, and the concentration effect and efficiency can be effectively improved during dissolution. And in the ice body dissolving process, the concentration of the dissolved liquid is gradually reduced from high to low. According to the requirement of the target concentration, the solutions are retained in a segmented mode, and the solutions with different concentrations are obtained. And transferring the solution meeting the target concentration to the next link for storage (utilization). Solutions which do not conform to the target concentration can be repeatedly frozen and concentrated through the method, and the concentration of the solutions continues to be increased. The method is simple to operate and high in efficiency, can be operated at normal pressure and low temperature, and is suitable for freeze concentration of heat-sensitive raw materials. For example, the freeze concentration device can be used for freeze concentration of milk, wine, fruit juice, coffee, tea beverages, Chinese herbal medicine liquid and the like.

1. The name of the product under this design: Bottle (Li Xiaoji Juice). 2. Purpose of this design product: a bottle for beverages. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the key points of the design: main view.

1. The name of the design product: juice machine. 2. The use of the design product: the design product is used for stirring juice. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: perspective view 1.

The invention relates to chicken skin fruity qi and blood tonifying soft sweets and a making method thereof, and belongs to the technical field of health food. The invention provides chicken skin fruity qi and blood tonifying soft sweets. The chicken skin fruity qi and blood tonifying soft sweets are prepared from the following components in parts by mass: 37 to 99 parts of chicken skin juice, 15 to 30 parts of red dates, 10 to 25 parts of radix astragali seu hedysari, 5 to 15 parts of radix angelicae sinensis, 1 to 8 parts of radix ophiopogonis, 65 to 83 parts of gelatin, 15 to 25 parts of agar, 130 to 160 parts of xylitol, 0.1 to 0.6 part of stevioside, 0.1 to 0.6 part of mogroside, 1 to 8 parts of citric acid and 150 to 240 parts of water. The chicken skin fruity qi and blood tonifying soft sweets have the effects of tonifying qi and blood, resisting oxidation, reducing blood sugar, preventing decayed teeth, enhancing the immune regulation ability and the like, the variety of soft sweets is enriched, the market diversification requirements are met, high-quality development of special agricultural products can be promoted, the supply chain of the agricultural industry chain is prolonged, and the market prospect is wide. The method has profound significance on development of special agricultural products and economy.

The invention relates to the technical field of beverage mixing and homogenizing, and particularly discloses a beverage homogenizing and feeding device which comprises a barrel body, a cover body and supporting legs which are fixedly connected to the upper end and the lower end of the barrel body respectively, a plurality of feeding ports formed in the upper end of the cover body, and a stirring assembly arranged in the barrel body, a discharging port is formed in the lower end of the barrel body, and a Venturi mixing part is fixedly connected to the lower end of the barrel body; the feeding end of the venturi mixing part is communicated with the discharging opening, and the diffusion end of the venturi mixing part is fixedly connected with a discharging pipe. Through the arrangement of the stirring assembly, the venturi mixing part, the flow dividing, refining and homogenizing unit, the internal circulation flow unit, the particle dispersing unit and the stirring cooperation unit, the problems that in the prior art, under the action of shearing force generated by a stirring rod rotating at a high speed, an emulsifying structure wrapping flavor oil drops of fruit juice drinks is prone to being damaged, and the flavor oil drops are prone to being damaged are solved. If the rotating speed of the stirring rod is reduced, the loss of partial flavor of the beverage can be reduced, but the homogeneous mixing efficiency is reduced.

Described herein are beverage product formulations, including lemonade, soda, sparkling juice, fruit punch, mocktail mixer, cocktail mixer, and concentrates thereof, that include at least one recombinant sweet protein, and methods of producing the same.

1. The name of the design product: Juice cup (T-18). 2. The use of the design product: For fresh fruit juice. 3. The design points of the design product: In shape. 4. The picture or photo that best shows the design points: Perspective view 1.

The kombucha drink (50) comprises a fermented liquid obtained by using sweet tea (30) and natural red berry juice (26) as a fermentation substrate, the natural red berry juice (26) not being pasteurised or dehydrated.

The utility model relates to the technical field of beverage production, in particular to a beverage producing and blending device. According to the technical scheme, the device comprises a shell, a first tank body and a second tank body, and weighing sensors are installed at the two ends of the outer surface of the shell; the top end face of the shell is sleeved with a second tank body, and the second tank body is installed on the weighing sensor through an installation frame. A first driving motor is mounted on the top end face of the second tank body, and a first stirring rod is welded to an output shaft of the first driving motor through a first rotating shaft; an atomizing nozzle is mounted on the inner wall of the tank body II through a fixed pipe; a second driving motor is mounted on the top end face of the first tank body, and a second stirring rod is welded to an output shaft of the second driving motor through a second rotating shaft; a connecting pipe and a second feeding pipe are fixedly embedded into the top end face of the first tank body, and a supporting block is welded to the bottom end face of the shell. According to the utility model, fruit juice beverage production blending is satisfied, mixing and weighing can be directly carried out during blending, and cleaning can be carried out after processing.

The utility model relates to the field of fruit juice beverage canning, and discloses a fruit juice beverage linear canning machine which comprises a supporting frame, a fruit juice beverage storage box is fixedly installed on the inner wall of the rear side of the supporting frame, a conveying belt is rotatably installed on the inner wall of the bottom of the supporting frame, and a plurality of bottle bodies for filling are arranged above the conveying belt. The fruit juice beverage filling device has the following advantages and effects that through the arrangement of the filling assembly, a screw rod can drive a sliding clamping plate to fix a bottle body for filling through screw-thread fit after rotating; a first electric telescopic rod is controlled to drive a fixing frame so that a filling sleeve can enter the inner side of a bottle body, fruit juice on the inner side of a fruit juice beverage storage box is conveyed to the inner side of the filling sleeve through a pump machine and a connecting pipe, a second electric telescopic rod is controlled to drive a control rod and a piston to descend, and the inner side of the bottle body for filling can be filled with the fruit juice through the piston.