962 results about "Fruit drinks" patented technology

A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.

A beverage dispenser for combining a number of micro-ingredients, one or more macro-ingredients, and one or more water streams. The beverage dispenser may include a micro-mixing chamber for mixing a number of the micro-ingredients and the water into a micro-ingredient stream and a macro-mixing chamber for mixing the micro-ingredient stream, the macro-ingredients, and the water into a combined stream.

The invention discloses a high-temperature baking resistant jam and a preparation method and application thereof. The preparation method comprises the following steps of: uniformly mixing a thickening agent, a preservative, a solid sweetening agent and chelated salt, and dissolving the mixture in water; raising the temperature to a temperature of between 80 and 85 DEG C with continuous stirring, adding a liquid sweetening agent and fruit products, and sterilizing at the temperature of between 90 and 95 DEG C for 10 to 15 minutes; and cooling to the temperature of between 60 and 65 DEG C, and adding a food flavor, a food color and prepared organic acid solution to obtain the high-temperature baking resistant jam. The jam has good high temperature resistance, can be baked at a high temperature for more than 20 minutes without deformation, off-flavor and discoloration, has high transparency, and is suitable to be used as sandwich, stuffing, surface decoration and seasoning of baked goodssuch as cakes, bread and the like. The high-temperature baking resistant jam has the advantages of simpleness and wide sources of raw materials, simpleness and easy operation of the preparation method, and no need of complicated equipment, and can be produced by slightly adjusting the conventional production lines of manufacturers for fruit drinks and seasonings.

This invention relates to articles made of polyester, preferably polyethylene terephthalate (PET), having coated directly to at least one of the surfaces thereof one or more layers of thermoplastic material with good gas-barrier characteristics, and novel methods of making such articles. Preferably the barrier-coated articles take the form of preforms coated by at least one layer of barrier material and the containers blow-molded therefrom. Such barrier-coated containers are preferably of the type to hold beverages such as soft drinks, beer or juice. The preferred barrier materials have a lower permeability to oxygen and carbon dioxide than PET as well as key physical properties similar to PET. The materials and methods provide that the barrier layers have good adherence to PET, even during and after the blow molding process to form containers from preforms. Preferred barrier coating materials include poly(hydroxyamino ethers). In one preferred method, preforms are injection molded then barrier-coated immediately thereafter.

A fruit/vegetable juice spinning filter includes a container, a strainer basket, and a cover. The container internally defines a chamber and is provided with a bottom opening and a juice outlet. The strainer basket is disposed in the chamber of the container to define a filtered juice receiving space between the container and the strainer basket. The strainer basket has a spinning shaft downward extended through the bottom opening of the container to associate with an external rotary drive source. The cover closes a top of the container and the strainer basket. When an amount of primarily extracted and pulp-containing fruit/vegetable juice is poured into the strainer basket, and the spinning shaft and accordingly the strainer basket are driven by the external rotary drive source to spin, the primarily extracted juice in the strainer basket is centrifugally separated from the pulp to produce almost pulp-free juice.

The invention provides a compound fermented beverage containing red tea fungus and a preparation method thereof, and relates to a health beverage formula and a processing method thereof. The invention is characterized in that the health beverage is made by fermentation of apple juice, carrot juice and lemon juice with red tea fungus as effective microorganisms in a culture medium composed of tea,sugar and water with certain proportion. The proportions of the ingredients are as follows: 5% to 40% of apple juice, 5% to 40% of carrot juice, 0.5% to 5% of lemon juice, 10% to 45% red tea fungus inoculum and the balance of sugared tea infusion. The fermentation time is 4 to 10 days, and the fermentation temperature is 25 to 35 DEG C. The beverage is golden yellow in color and clear, has a moderate sweetness and a mild sourness, and has a unique taste. The beverage is rich in both fruit and carrot nutrients and nutrients resulting from biofermentation, has alcohol and ester flavors, and also has the functions of medical and health care.

The invention relates to a lutein ester soft sweet and a preparation method of the lutein ester soft sweet. The soft sweet comprises 60-90% of sweet material, 0.01-10% of lutein ester micro-capsule or water soluble powder, 0.1-15% of gelling agent, 0.01-5% of sour agent, 0-10% of extract, 0-30% of concentrated juice, 0-0.5% of food flavor and 5-34% of water. The preparation method of the lutein ester soft sweet comprises the following steps of: a. sugaring off; b. gelling; c. mixing sugar liquid with gel liquid or gel peptone; d. adding lutein ester, the extract, the concentrated juice, the flavor and the sour agent into the mixed liquid; and e. preparing a finished product. The lutein ester soft sweet has health care functions of relieving visual fatigue, improving eyesight, preventing age related macular degeneration (AMD), and is good in mouthfeel, not glutinous, chewable and palatable in sour and sweet, thus being a healthy snack food; and the preparation method of the lutein ester soft sweet is simple, easy to operate and suitable for industrial production.

This invention pertains to a method for flavoring an ingestible composition with a flavoring agent in organoleptically purified form, unaccompanied by substances of natural origin present in mango. The flavoring agent may be used in a wide variety of ingestible vehicles such as chewing gum compositions, hard and soft confections, dairy products, beverage products including juice drinks and juice products, green vegetable and chicken products, and the like. The present invention also pertains to an ingestible composition comprising an ingestible vehicle and an organoleptically effective amount of the purified flavoring agent. The present invention also pertains to ethyl 4-(thioacetoxy)butyrate represented by the formula, CH₃COS(CH₂)₃COOCH₂CH₃.

A method and system to produce alcohol from a combination of sweet sorghum and other agro-based feedstock is described. The base or major raw material is sweet sorghum and the agro feedstock may be molasses, cantaloupe fruits, mango, pineapple etc. Juice is extracted from sweet sorghum and the molasses (or juice from other feedstock) are mixed and heated to about 105 degree C. and then rapidly cooled down to about 30 degree C. when yeast is added and the fermentation takes place for about a period of 72 hours. Thereafter, the fermented juice is distilled to produce alcohol. The water consumed in this process is very less compared to traditional methods. Unique and distinct flavored alcohol/spirit can be produced without any special equipment or modifications to existing machinery. Damaged, over-ripen and unmarketable fruits may also be utilized for production of alcohol in combination with sweet sorghum juice.

The invention relates to a blueberry Pu'er tea beverage and a preparation method of the same, wherein the blueberry Pu'er tea beverage comprises instant Pu'er tea powder, blueberry juice, sweetener and water. The beverage tastes exquisite, mellow, and refreshing. The beverage possesses not only the flavor of blueberry beverage, but also the mellow taste of Pu'er tea, and the coordination between the two flavors generates a unique new flavor. In addition, the beverage possesses antioxidant activity and can alleviate vision fatigue generated by excessive use of eyes.

The invention relates to a drink, in particular to a chrysanthemum health drink strengthening immunity of organisms and suitable to be drunk by various groups, and a preparation method thereof. The honeysuckle health drink is prepared from the following raw materials in portion by weight: chrysanthemum, Chinese wolfberry, honey, citric acid and water of which the ratio is 10-30:5-15:25-45:0.1-1.0:200-400. The chrysanthemum health drink has scientific formula, simple preparation process, good color, aroma and taste, and rich nutrient and is suitable to be drunk by various groups for a long time; the chrysanthemum is adopted as a main raw material, can make people have clear head and bright eyes, and particularly has good treatment effect on excitable computer group with dry eyes caused by eye strain; and the chrysanthemum health drink also has the effects of improving liver function, clearing heat and releasing toxicity, resisting bacteria and diminishing inflammation, strengthening theimmunity and the like, and makes up for the deficiency that carbonated beverage, water, tea, milk and juice beverage only exist in the market but dietetic beverage is absent.

An acid-decreasing yeast (Issatchenkia orientalis)xlc6 is prepared by separating it from red bayberry pulp, citric acid-alcohol fermenting and degrading alcohol from citric acid. The acid-decreasing total is above 90% and can be used to ferment fruit wine.

The invention discloses a method of preparing concentrated clear red jujube juice with high cAMP content, which comprises the following steps: taking out red jujube after rehydration, denucleating and then crushing pulp for preparing the red jujube thick liquid; conveying the red jujube after enzymolysis by pectinase into a juicer for squeezing, and filtering to obtain the red jujube juice; adding pectinase, amylase and cellulose into the red jujube juice for heat-preservation and enzymolysis for 60-90 minutes; and clearing, conducting concentration sterilization, and finally bulking. The concentrated clear red jujube juice prepared by the invention is clear and transparent, has the cAMP content being larger than or equal to 100 mg/Kg and soluble solid state material being larger than or equal to 60.0 Brix, is deposit-free and suspension-free, has brownish red color and does not have impurities which can be seen by naked eyes; and the concentrated juice is diluted to the soluble solidstate material being 60.0 Brix, and the juice has inherent fragrance and flavor of red jujubes and is free from extraneous odor.

The invention discloses a production process of ponkan fruit vinegar. Fresh and matured ponkan fruits as raw materials are subjected to pulp preparation, ponkan juice preparation, adjustment on content of juice sugar, alcohol fermentation, acetic acid fermentation, aging, finished product filling and other work procedures to obtain liquid fermented fruit vinegar. According to the production process disclosed by the invention, the loss of effective components of ponkan can be reduced, the utilization rate of the raw materials is improved, the prepared ponkan fruit vinegar not only retains unique flavor of the ponkan, but also contains vitamin, mineral substance and other nutrient components which are lacked in grain vinegar. The added value of the ponkan is greatly improved; and the production process has favorable economic and social benefits and has positive significances on promoting the sound and constrainable development of the ponkan industry.

The invention discloses a clear type sea-buckthorn fruit drink and a production method of the clear type sea-buckthorn fruit drink. The production method is characterized by comprising the following steps of: taking sea-buckthorn fruit with branch as the raw material; preprocessing; juicing; carrying out enzymolysis and debitterizing; coarsely filtering; deactivating enzyme; fine filtering; blending; sterilizing; filling and sealing the port; inverting bottle and sterilizing; cooling; sleeving a label; spraying the code; packing; and thus obtaining the clear type sea-buckthorn fruit drink which remains the unique flavor of the sea-buckthorn fruit and tastes sweet and sour. The sea-buckthorn fruit drink processed by the production method disclosed by the invention is bright in color and luster and free from bitterness of tannin, and effectively remains the taste and flavor of the sea-buckthorn fruit.

The invention relates to a rose extract liquid beverage which is made from the following raw materials in percentage by weight: 88.7% to 92.8% of first-grade reverse osmosis water and 7.2% to 12.7% of a rose flower mixed liquid. The rose flower mixed liquid contains the following components in percentage by weight: 36.3% to 58.1% of rose flower stock solution, 20.8% to 70.1% of oligosaccharides, 3.6% to 5.0% of citric acid monohydrate, and 7% to 10.0% of natural fruit juice. The invention also provides a preparation method of the rose extract liquid beverage. The invention has the advantages that: the formula is scientific; the rose extract solution, rose essential oil reduction liquid and rose cell solution in the rose flower stock solution which serves as the major material are obtained by different processes; the rose extract liquid beverage contains more than 54 kinds of rose active molecules, has fresh and slight fragrance and can effectively relieve mental stress, remove toxins in vivo and keep body healthy; the oligosaccharides and the natural fruit juice serve as sweetener additive and flavor additive respectively; and the rose extract liquid beverage is free of any pigment or synthetic chemical and conforms to the needs for backing to the nature.

The invention discloses a water chestnut, sugarcane and passion fruit composite beverage which is prepared from the following raw materials in percentage by weight: 12%-30% of water chestnut juice, 45%-60% of sugarcane juice, 10%-20% of passion fruit juice, 0.5%-3% of traditional Chinese medicine juice, 3%-8% of sugar, 0.01%-0.05% of citric acid, 0.001%-0.008% of a clarifying agent, 0.12%-0.25% of a flocculating agent and the balance of water. The water chestnut, sugarcane and passion fruit composite beverage prepared by taking water chestnuts with crispy and sweet mouth feel, the sugarcane juice with fresh and sweet taste and passion fruits with low juicing rate and heavy aroma as main raw materials and adding the traditional Chinese medicine juice containing radix puerariae, glossy privet fruits, angelica, semen litchi, chrysanthemum and liquorice as well as edible additives is rich in nutrition, good in mouth feel and heavy in flavor, also has healthcare effects of nourishing blood, removing heat to promote salivation, expelling phlegm to arrest coughing, relieving constipation and the like after being drunk for a long time, and is unique in taste and favorable for popularization.