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370 results about "Fruit drinks" patented technology
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Fruit drinks are usually calorically sweetened beverages with a small percentage of fruit juice or juice flavouring containing water. Fruit drinks or nectars are composed of mainly three contents, i.e. water, fruit pulp and sugar.
Production monitoring and early warning method and device for fruit juice beverage
InactiveCN121236898AMeasurement devicesRegistering/indicating quality control systemsFRUIT PUNCHNutrition
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.
Owner:ZHEJIANG YUHAN AUTOMATIC BREWING TECH CO LTD
PRESS FOR SQUEEKING OUT LIQUID-CONTAINING SUBSTANCES
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).
Owner:WILLMES ANLAGENTECHN
Acetic fermentation device for fruit juice beverage
InactiveCN120904997ABioreactor/fermenter combinationsBiological substance pretreatmentsBiotechnologyAcetic acid
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.
Owner:YANGXIN DINGZHI AGRI DEV CO LTD
Preparation method of fermented coffee pericarp fruit juice beverage
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.
Owner:GREENS BIOENG SHENZHEN
High-stability functional beverage based on citric acid and maltodextrin dynamic cross-linked microencapsulated spirulina and preparation method of high-stability functional beverage
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.
Owner:JIANGSU UNIV OF SCI & TECH
Efficient freeze concentration method
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.
Owner:CHONGYI FUBAILE DEVELOPMENT CO LTD +1
Juice glass
Owner:FOSHAN SHUNDE XINKANG PLASTIC PACKAGING CO LTD
Juicer
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.
Owner:SHENZHEN SHENGDA INNOVATION TECH CO LTD
Juicer cup
Owner:ZHONGSHAN GUOCHAO ELECTRICAL APPLIANCE MANUFACTURING CO LTD
Portable juice cup
Owner:LIANTEK ELECTRICAL APPLIANCES (SHENZHEN) CO LTD
Chicken skin fruity qi and blood tonifying soft sweets and making method thereof
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.
Owner:GUANGXI NORMAL UNIV FOR NATITIES
Juicer (LW-9628)
Owner:LIANTEK ELECTRICAL APPLIANCES (SHENZHEN) CO LTD
Beverage products including brazzein sweet protein
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.
Owner:OOBLI INC
Juicing cup (T-18)
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.
Owner:PINGYANG COUNTY LEADING NEW ENERGY TECHNOLOGY CO LTD
Probiotic and antioxidant kombucha drink
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.
Owner:MASIA CISCAR SA
Fruit drink bottle
1. Name of the product of this design: Fruit drink bottle. 2. Purpose of this design product: This design product is used as a beverage 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 design points: three-dimensional picture.
Owner:WUHAN GUANDIAN FOOD CO LTD
Sticker (Blueberry Blueberry Compound Juice Drink)
1. The name of the design product: label (blueberry and blueberry compound juice drink). 2. The use of the design product: used as a label. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design product is a flat product, omitting left view, right view, top view, and bottom view.
Owner:BEIJING TOP FLIER IMPORT & EXPORT CO LTD
Packaging box (fruit juice beverage)
1. Name of the designed product: packing box (fruit juice beverage). 2. Use of the designed product: packing for products. 3. Design points of the designed product: combination of patterns and colors. 4. Picture or photo best indicating the design points: design 1 front view. 5. The claimed design contains colors. 6. The rear view of each design is the same as the front view, and the rear view of each design is omitted. 7. Design 1 is designated as the basic design.
Owner:HENAN GUORAN FENGQING FRUIT IND CO LTD
Method for improving flavor of yellow pear juice beverage
According to the method for improving the flavor of the Huangguo pear juice beverage, provided by the invention, the Huangguo pear residues can be effectively utilized to extract aroma components, and the original fruit flavor of the Huangguo pear juice beverage is greatly improved through scientific process steps such as composite enzymolysis, reasonable adjustment of the sugar-acid ratio and strict sterilization treatment; the loss of aroma substances is reduced, so that the product has higher typicality and high quality, and a new technical support and a new development direction are brought to the processing industry of the Huangguo pears in the same kernel region.
Owner:TONGREN GALALA TRADING CO LTD +1
Multifunctional manual juicer
Owner:NINGBO LAIGE INTERNATIONAL TRADE CO LTD
Lime incorporated chitosan - a green food preservative for fruit juices
Lime-incorporated chitosan (LCh) beads are a non-toxic, environmentally friendly, and efficient preservative for food products, showcasing their superiority in microbial control, alcohol inhibition, color retention, and maintenance of physicochemical parameters. The all-natural LCh beads described here exhibit an on-par preservation performance with synthetic sodium benzoate at its maximum permissible limit in fruit juices. Additionally, the LCh beads offer the unique advantage of reusability, maintaining their preservation efficacy over multiple fruit juice preservation cycles, contributing to economic and environmental sustainability. The all-natural and biodegradable LCh beads exhibit comparable or superior preservation performance to synthetic preservatives like sodium benzoate at its maximum permissible limit in fruit juices. In light of the growing concerns about the harmful effects of synthetic preservatives, LCh beads present an eco-friendly and biocompatible solution, aligning with the increasing consumer demand for fresh and safe foods without chemically synthesized additives.
Owner:KHALIFA UNIV OF SCI & TECH
Juicing cup
1. Name of the designed product: juice cup. 2. Use of the designed product: for fresh fruit juice and the like. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: design 1 perspective view. 5. Design 1 is designated as the basic design.
Owner:刘丹
Production process of sea-buckthorn crafted beer
The invention relates to the technical field of hippophae rhamnoides fruit craft beer, and discloses a hippophae rhamnoides fruit craft beer production process which comprises five steps of fresh hippophae rhamnoides fruit pretreatment, sterilization and corrosion prevention, sugar degree adjustment, fermentation treatment and post-treatment. In the pretreatment stage, clear fruit juice is obtained through centrifugal impurity removal, chemical and biological step-by-step deacidification, compound pectinase enzymolysis and light-shielding clarification; medium and low temperature pasteurization is adopted for sterilization, and a food-grade preservative reagent is matched to guarantee safety; the sugar degree is accurately regulated and controlled in batches by using compound saccharides to meet the fermentation requirements; the fermentation adopts a low-temperature mode and yeast-lactic acid bacteria combined biological deacidification, and beta-glucosidase and a nano-scale SiO composite reagent are added to optimize the flavor; the finished product is obtained through purification, dynamic clarification, low-temperature freezing, filtering and filling after post-treatment, and VC and EDTA-2Na are compounded in the whole process to prevent browning. The process overcomes the pain points of high acid, low sugar, non-enzymatic browning and the like of the sea-buckthorn, realizes synergy of fruit fragrance and beer flavor, remarkably improves the fermentation efficiency and the yield of finished products, is suitable for industrial production, and retains the nutrition and original flavor of the sea-buckthorn.
Owner:XINJIANG XINGZE INVESTMENT CO LTD
Method for producing a foodstuff, in particular a fruit juice drink
A method for producing a foodstuff comprising: a) providing a mixture comprising at least one foodstuff ingredient and at least one active ingredient surrounded by at least one liposome, forming a foodstuff; and b) performing a high-pressure hydrostatic process (HHP process) on a container filled with the foodstuff.
Owner:WUNDER THOMAS
Bottle stickers (Meygoo NFC pomegranate juice compound juice)
1. The name of the design product: bottle stickers (Meiguoalai NFC pomegranate juice compound juice). 2. The use of the design product: the design product is used for beverage packaging bottle stickers. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: design 1 front view. 5. The design for which protection is sought includes color. 6. The design product is a flat product, omitting the rear view, left view, right view, top view and bottom view of design 1 and design 2. 7. Design 1 is designated as the basic design.
Owner:SHANDONG MEIGUOLAI FOOD CO LTD
A fruit juice jelly soda and a method for preparing the same
This invention discloses a fruit juice jelly soda and its preparation method, relating to the field of food processing technology. The fruit juice jelly soda comprises liquid materials and carbon dioxide gas, with a volume ratio of liquid materials to carbon dioxide gas of 1:(1-2). The liquid materials comprise the following raw materials in parts by weight: 1000 parts water, 50-100 parts fructose syrup, 30-50 parts carbonated white sugar, 10-50 parts concentrated fruit juice, 5-10 parts sodium chloride, 5-10 parts compound thickener, 1-5 parts anhydrous citric acid, 1-3 parts potassium sorbate, 0.01-0.1 parts food coloring, and 1-3 parts food flavoring. The fruit juice jelly soda of this invention combines the flavor of fruit juice jelly with the refreshing taste of carbonated soda.
Owner:GUANGDONG WATSONS FOOD & BEVERAGE CO LTD
Phytobacterium plantarum PCFS-60493 and application thereof in fermentation of low-sugar low-acid beverage
The invention provides a plant lactobacillus PCFS-60493 and application of the plant lactobacillus PCFS-60493 in fermentation of low-sugar and low-acid beverages. The plant lactobacillus PCFS-60493 is preserved in China General Microbiological Culture Collection Center on November 25, 2025, and the preservation number is CGMCC No.36673; the strain can be used for preparing the low-sugar low-acid beverage, and the preparation method comprises the following steps: adding a proper amount of white sugar into fruit juice to enable the sugar degree to reach 15-25%, then adding a microbial preparation containing the plant lactobacillus PCFS-60493 into the fruit juice, and carrying out sealed standing fermentation at 37 + / -2 DEG C for 40-50 hours to obtain the low-sugar low-acid beverage. The strain can significantly reduce the content of total sugar and total acid in the beverage, degrade bitter components, and promote protein hydrolysis to generate amino acids to improve delicate flavor; the preparation process is simple, short in fermentation period and safe, realizes resource utilization of grape byproducts, is suitable for large-scale production of the high-polyphenol low-sugar fermented beverage, and has both economic and social benefits.
Owner:INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
Label (Northeast Frozen Pear Juice Soda)
1. Name of the product of this design: Label (Northeast Frozen Pear Juice Soda). 2. Purpose of this design product: for labeling. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: main view. 5. This design product is a flat product, and the left view, right view, top view and bottom view are omitted.
Owner:DEZHOU FENGLIYUAN BEVERAGE CO LTD
Juicer (FT-J800)
Owner:ZHONGSHAN FUTAI ELECTRICAL APPLIANCES CO LTD
Automatic sampling device for fruit drink
ActiveCN223449569UWithdrawing sample devicesPreparing sample for investigationControl engineeringProcess engineering
The utility model relates to the technical field of sampling devices, and provides an automatic sampling device for fruit grain drinks. The automatic sampling device comprises a mechanical arm, a sampling tube and a filter screen, the sampling tube is mounted at an execution end of the mechanical arm in a replaceable manner, and the sampling tube is detachably connected with the filter screen along with movement of the mechanical arm. According to the automatic sampling device for the fruit grain beverage, the mechanical arm drives the sampling pipe to be connected with the filter screen during sampling, fruit grains or pulp is filtered by means of the filter screen, sampling while filtering is achieved, and compared with the mode that sampling is conducted after filtering, it is not needed to wait for filtering to be completed, and the sampling efficiency is high; after sampling is finished, the sampling pipe is separated from the filter screen, and the mechanical arm drives the sampling pipe to perform subsequent detection operation.
Owner:MENGNIU DAIRY JINHUA CO LTD +1