1355 results about "Fruit juice" patented technology

According to the preparation method disclosed by the invention, the whole fruit juice of the lonicera caerulea (which retains fruit residues) is fermented by virtue of the plant lactobacillus KLDS1.0391, KLDS1.0320 or KLDS1.0368, so that the xanthine oxidase (XO) inhibition activity is remarkably improved. After fermentation, the XO inhibition rate is increased to 48-50.87% (the content of unfermented juice is 31.21%), the total phenol content is increased by 15-24.3%, and the contents of main XO inhibitors in the lonicera caerulea: cyanidin-3-O-glucoside (IC50 = 115.28 [mu] M), cyanidin-3, 5-diglucoside (IC50 = 116.34 [mu] M), peonidin-3-glucoside (IC50 = 105.34 [mu] M), quercetin (IC50 = 88.75 [mu] M), catechin (IC50 = 110 [mu] M) and caffeoylquinic acid (IC50 = 250.35 [mu] M) are remarkably increased. Wherein the quercetin content is increased by 73.8% at most (KLDS1.0320 strain fermentation is performed for 24 hours), and the XO inhibition rate is increased from 31.21% to 50.87%. Technical support is provided for development of a natural XO inhibitor and a functional fermented beverage, so that a new thought is provided for functional fermented juice with lonicera caerulea as a key component.

The invention relates to the technical field of tomato juice processing, in particular to flavor-improved NFC tomato juice, a preparation method thereof and compound juice. The invention provides flavor-enhanced NFC tomato juice, a preparation method thereof and composite fruit juice. The tomato NFC beverage prepared by the preparation method is bright in color, mellow and fine in taste, appropriate in sugar-acid ratio, moderate in viscosity and weakened in layering phenomenon by utilizing specific ultrasonic treatment and ultrahigh-pressure non-thermal sterilization processes, and the flavor of tomato raw materials and the flavor of tomato juice, especially the characteristic flavor of tomatoes, are enhanced under the condition of no additives. In addition, various nutrient substances in the tomatoes are reserved to the maximum extent, and the special color, flavor and nutrient components of the product are still kept in the storage period.

The invention discloses multi-seed fruit juice particle filtering equipment and a filtering method thereof, and relates to the technical field of fruit juice filtering equipment. The invention provides multi-seed fruit juice particle filtering equipment which comprises a rack and the like, the rack is fixedly connected with a placement table, the placement table is fixedly connected with and communicates with a discharging port, the placement table is fixedly connected with a servo motor, the placement table is rotationally connected with a separation net, the placement table is connected with a sealing plate in a clamped mode, and the sealing plate is fixedly connected with hollow mounting plate frames which are circumferentially distributed at equal intervals; the hollow mounting plate frame is fixedly connected and communicated with an air column, the sealing plate is fixedly connected with suction pumps which are circumferentially distributed at equal intervals, and the sealing plate is fixedly connected with air pumps which are circumferentially distributed at equal intervals. By means of the hollow mounting plate frame, the suction pump and other components, solid particles such as pomace accumulated on the separation net can be stirred to prevent the separation net from being blocked, the blocked separation net can be dredged by means of bubbles generated by air suction, and therefore it is guaranteed that fruit juice can smoothly penetrate through the separation net; and the filtering efficiency of the particle filtering equipment is improved.

The utility model relates to the technical field of fruit and vegetable juicing, and discloses a residue filtering device for fruit and vegetable juicing, which comprises a tank body, a cutting blade and a scraper, an end cover is fixedly mounted at the top of the tank body, and a liquid storage mechanism and an air pump are fixedly mounted on two sides of the periphery of the tank body respectively; water liquid in a liquid storage tank is pumped into an embedded pipe through a connecting pipe by a pump body in a liquid storage mechanism, the bottom of an inner cavity of a tank body can be washed through a plurality of groups of rectangular spraying plates at the bottom, and a servo motor respectively drives a first bevel gear and a second bevel gear through a driving bevel gear at the output end; the cutting blades on the outer sleeve and the embedded pipe and the rectangular spraying plate can rotate in opposite directions, the rectangular spraying plate can drive a scraper to scrape the inner wall of the tank body, meanwhile, water sprayed upwards can be stirred, the washing range of the rectangular spraying plate is widened, and therefore fruit juice residues attached to the cutting blades arranged in multiple sets can be fully washed.

The invention discloses a method for improving the quality of phyllanthus emblica fruit juice through an enzymolysis-assisted pulsed electric field, which comprises the following steps: firstly, carrying out preliminary enzymolysis treatment on phyllanthus emblica fruits through a low-concentration compound enzyme solution to form micropores in the surfaces of cell walls; then, the pore diameter of the preliminarily formed micropore area is further expanded under the action of a pulsed electric field, the cell structure is destroyed to form a pore channel, through combined regulation and control of enzymolysis and electric field parameters, efficient release of micromolecular nutritional ingredients such as vitamin C, polyphenol substances, total flavonoids and monosaccharide is achieved through the synergistic effect of the enzymolysis and the electric field parameters, and the effect of improving the nutrient content is achieved. Meanwhile, the excessive precipitation of macromolecular polysaccharide is limited, the taste of the fruit juice is improved, the clarity of the fruit juice and the stability of nutritional ingredients are ensured, the consistency of the taste of the product is maintained, in addition, the enzyme dosage is effectively reduced, the safety problem caused by enzyme residues is reduced, the enzymolysis time and the pulse intensity are also remarkably reduced, and the production cost is reduced; the method meets the requirement of green production and is suitable for industrial large-scale application.

The invention discloses a Lactobacillus buchneri strain with high yield of gamma-aminobutyric acid and application of the Lactobacillus buchneri strain in preparation of nutritional and healthy fruit and vegetable juice. The strain is Lactobacillus buchneri GM3, and is preserved in the Guangdong Microbial Culture Collection Center on January 9, 2025, and the preservation number of the strain is GDMCC No: 65737. The invention further discloses a preparation method of the Lactobacillus buchneri strain. The strain not only has the capacity of producing gamma-aminobutyric acid at high yield, but also has good acid resistance, cholate resistance and gastrointestinal fluid resistance, and is very suitable for fermentation production of fermented fruit and vegetable juice. The contents of gamma-aminobutyric acid and flavonoid substances in fruit and vegetable juice fermented by the strain are greatly increased, and the nutritional value of the fruit juice is remarkably increased; moreover, the contents of alkaloid substances and total sugar are remarkably reduced, so that the tea is healthier, and the flavor is better and more unique. The Lactobacillus buchneri GM3 is a safe lactic acid bacterium, and the Lactobacillus buchneri GM3 and the technology for producing fruit and vegetable juice through fermentation of the Lactobacillus buchneri GM3 have very good application value and market prospect.

The invention discloses a passion fruit juice clarification process which comprises the following steps: S1, pectinase treatment: adding pectinase into passion fruit juice, and stirring and reacting for 24-72 hours under the conditions that the temperature is 20-30 DEG C and the pH value is 3.5-4.5; the addition amount of the pectinase is 0.5-1.5% of the mass of the passion fruit juice; s2, bentonite treatment: adding bentonite into the fruit juice treated in the step S1, and standing and adsorbing for 24-48 hours under the condition that the temperature is 25-35 DEG C; the addition amount of the bentonite is 0.1-0.5% of the mass of the passion fruit juice; and S3, performing centrifugal treatment: putting the fruit juice treated in the step S2 into a centrifugal machine, performing centrifugal treatment for 6-12min under the conditions that the temperature is 4-6 DEG C and the rotating speed is 3500-4500r / min, and collecting supernate, thereby obtaining the clear passion fruit juice. By accurately regulating and controlling the combination ratio and process parameters of the clarifying agent, the turbid substances in the passion fruit juice can be efficiently removed.

The invention discloses a method for inhibiting browning of apple juice through combination of ultrahigh pressure and medicinal and edible substances, and belongs to the technical field of fruit processing. In order to solve the problems of color deterioration, nutrition loss and flavor loss caused by enzymatic browning in the processing and storage processes of non-concentrated and reduced apple juice, the technical scheme is characterized in that fresh apples, gastrodia elata and phyllanthus emblica are respectively prepared into juice, gastrodia elata juice and phyllanthus emblica juice are added into the apple juice according to a ratio, and the juice is added into the apple juice according to a ratio. The raw materials are stirred, mixed, packaged and packaged, then subjected to ultrahigh pressure treatment with specific parameters at a constant temperature, and finally subjected to low-temperature storage. The preparation method can effectively inhibit the activity of polyphenol oxidase and peroxidase, delay the browning process and remarkably improve the oxidation resistance of fruit juice, and is mainly used for quality maintenance and browning inhibition of natural and additive-free apple juice and other fruit and vegetable juice.

The utility model relates to the technical field of fruit juice production, and discloses an environment-friendly fruit juice production wastewater recovery treatment device which comprises a box body, a screening mechanism and a filter block, mounting grooves are formed in the positions, close to the upper sides, of the front sides of the end faces of the two sides of the box body, and a motor is fixedly arranged on the rear side of the upper end face of the box body; the output end of the motor is connected with a stirring rod, a partition plate is fixedly arranged in the middle of the inner wall of the box body, a folded plate is fixedly arranged between the middle of the inner bottom face of the box body and the inner wall of the front side, and a sensor is fixedly arranged at the position, close to the upper side, of the inner wall of the front side of the box body. According to the waste water screening device, waste water is poured from the screening mechanism, the screening mechanism is provided with the upper net plate, the upper net plate can block solids, the electric telescopic rods on the two sides of the screening mechanism can intermittently pull the upper net plate, the upper net plate begins to be folded, and the blocked solids on the upper portion roll down along the inclination manufactured by the upper net plate; and solids are effectively prevented from being accumulated on the upper screen plate.

The invention discloses a pulp crushing device used before fruit juice processing, and belongs to the field of fruit juice processing. A pulp crushing device used before juice processing comprises a crushing cylinder, a hopper is fixed to the top of the crushing cylinder, a square groove is formed in the lower surface of the crushing cylinder, a circular groove is formed in the upper surface of the crushing cylinder, the square groove is communicated with the interior of the circular groove, two vertical grooves are jointly formed in the inner side wall of the circular groove and the inner side wall of the square groove, and the vertical grooves are communicated with the square groove. The top ends of the two vertical grooves extend to the upper surface of the crushing barrel, and an annular rotating groove is formed in the inner side wall of the circular groove, through preliminary cutting of a cutting wheel and secondary crushing of a crushing roller, fruits can be fully crushed, the crushing degree is improved, and a good foundation is provided for the subsequent fruit juice processing procedure; and the valve plate is intermittently opened and closed under the driving of the motor I, so that the feeding quantity and the feeding speed of the fruits are controlled, the blockage problem is avoided, and the fruits can stably enter the circular groove to be cut.

A preparation method of a probiotic fermented fruit juice beverage belongs to the technical field of food fermentation processing, and comprises the following steps: peeling and denucleating fruits, crushing, adding ascorbic acid, homogenizing, filtering and sterilizing to obtain fruit juice; the fruit juice is subjected to enzymolysis treatment, fructo-oligosaccharide is added, lactobacillus paracasei S-NB is used for fermentation, the pH value is dynamically adjusted in the fermentation process so that the pH value can be larger than 4, and fermented fruit juice is obtained; the fermented fruit juice is subjected to centrifugal treatment, supernate is taken to be subjected to ultrafiltration concentration, and the probiotic fermented fruit juice beverage is obtained through ultrahigh pressure treatment and sterile cold filling. Wherein the lactobacillus paracasei S-NB is preserved in the China Center for Type Culture Collection, and the preservation number of the lactobacillus paracasei S-NB is CCTCC M2021461. The probiotic fermented fruit juice beverage prepared by the method disclosed by the invention has relatively high EPS content and probiotic survival rate.

The invention relates to a preparation method of aronia melanocarpa relaxing juice, and belongs to the field of food processing. The preparation method comprises the following steps: adding an edible gelatin aqueous solution with a freezing force value of 120-250Bloom g into aronia melanocarpa juice to obtain a mixed solution, adjusting the pH value of the mixed solution to 2-5, carrying out a water bath reaction, rapidly cooling, standing, filtering, sterilizing and canning to obtain the aronia melanocarpa softening juice. According to the method, specific precipitation of condensed tannin is realized by accurately regulating and controlling molecular conformation and reaction pH of gelatin, so that the content of condensed tannin in the aronia melanocarpa juice is reduced, adverse symptoms such as diarrhea and gas displacement increase caused by the condensed tannin are effectively relieved, meanwhile, a bioactive substance anthocyanin in the aronia melanocarpa juice is not destroyed by the method, and the method is suitable for large-scale production of the aronia melanocarpa juice. The raw material composition is simple, and the process is convenient and easy to implement.

1. Name of the design product: Juicer. 2. Use of the design product: Used for extracting fruit juice or vegetable juice. 3. Design key points of the design product: Lies in the shape. 4. Picture or photo that best shows the design key points: Perspective view 1.

The invention discloses lactic acid bacteria with high yield of gamma-aminobutyric acid and application of the lactic acid bacteria in fermentation of fruit juice food such as medlar, and belongs to the technical field of food. The lactobacillus plantarum LP-GB 01-21 provided by the invention is used for fermenting fruit juice such as Chinese wolfberry, the fermentation method is simple to operate and short in fermentation time, the content of gamma-aminobutyric acid in the fermented fruit juice is increased, the flavor and health-care efficacy of the fruit juice such as the Chinese wolfberry are reserved to the greatest extent, agricultural resources are fully utilized, the varieties of the fermented fruit juice are enriched, the environment is protected, and the lactobacillus plantarum LP-GB 01-21 is suitable for industrial production. The economic benefit and the social benefit are improved.

The present invention belongs to the technical field of sparkling fruit wine preparation, and specifically relates to a high-quality sparkling fruit wine and a preparation method thereof. The sparkling fruit wine of the present invention is obtained by blending freshly squeezed fruit juice with low-temperature enzymatic fermentation at 15-25°C, post-fermentation, and concentrated fruit juice concentrated by reverse osmosis; the post-fermentation is to gradually cool the fruit wine obtained after low-temperature fermentation, and to sediment yeast and insoluble solids, while post-fermenting. The sparkling fruit wine prepared by the present invention ferments the fruit juice by combining low-temperature enzymatic fermentation with post-fermentation. After fermentation, the content of aroma components such as esters, alcohols, acids, and nutrients in the fruit wine is greatly increased, and the taste of the sparkling fruit wine is richer and fuller; in addition, the post-fermentation fruit wine is blended with the enzymatic juice concentrated by reverse osmosis, so that the sweetness of the sparkling fruit wine is more natural and the fruit aroma is stronger.

The utility model relates to the technical field of squeezing equipment, in particular to squeezing equipment for fruit juice processing, which comprises a squeezing box, an inclined guide plate is fixedly mounted on the upper portion of one side of the outer surface of the squeezing box in a welded manner, and threaded first smashing teeth are arranged in the middle of the inner surface of the squeezing box. A conical smashing roller is mounted in the squeezing box, second threaded smashing teeth are integrally arranged on the outer surface of the smashing roller, the second smashing teeth and the first smashing teeth are meshed with each other, a fixing cover is welded to the upper surface of the squeezing box, and a motor is mounted on the upper surface of the fixing cover; a connecting rod is arranged on the upper surface of the smashing roller and penetrates through the fixing cover to extend to the outside to be connected with the output end of the motor. According to the fruit juice squeezing and crushing device, multiple squeezing and crushing of fruits from rough to fine are achieved, fruit juice is controlled to be squeezed and discharged multiple times through the multiple crushing effect, and therefore the fruit juice is fully squeezed in the crushing process while the crushing effect is improved.

The invention relates to the technical field of fermentation, in particular to fermented lonicera caerulea juice capable of reducing astringency and increasing the content of organic calcium as well as a preparation method and application of the fermented lonicera caerulea juice. The fermented lonicera caerulea juice disclosed by the invention is prepared from the following components in parts by mass: 95 to 105 parts of lonicera caerulea pulp, 0.5 to 1 part of eggshell powder and 1 to 4 parts of fermentation bacteria. The calcium content in the fermented lonicera caerulea juice prepared by the method disclosed by the invention can be up to 2000mg / L, bitter and astringent substances such as ellagic acid and secologanin are effectively reduced, the bitter and astringent taste is improved, and the roundness and aroma acceptance of the whole taste are improved. The obtained lonicera caerulea fermented juice is pleasant in flavor, balanced in nutrition, high in calcium content and suitable for development of functional beverages and healthy food.

A fruit juicer and funnel assembly includes a funnel that has a bowl section and a stem section extending downwardly from the bowl section. The stem section is tapered for directing into a container and the bowl section is in fluid communication with the stem section. A juicer is insertable into the bowl section of the funnel to release juice from a piece of fruit being driven into the juicer. The juicer is in fluid communication with the funnel to direct the juice into the container and the juicer includes a strainer to strain seeds and pulp from the juice. A sleeve is positioned around the funnel for gripping and the sleeve is comprised of a resiliently compressible material to enhance gripping the funnel.

The invention belongs to the technical field of food processing, and particularly relates to a pear juice flavor improvement method based on synergistic fermentation of compound lactic acid bacteria. The invention relates to a pear juice flavor improvement method based on synergistic fermentation of compound lactic acid bacteria. The method comprises the following steps: S1, cleaning Xueqing pears, dicing, juicing and filtering to obtain pear juice; s2, pectinase is added into the pear juice obtained in the S1 for enzymolysis, the pear juice after enzymolysis is obtained, and then the pear juice is heated, sterilized and cooled; s3, adding compound lactic acid bacteria freeze-dried powder into the fruit juice subjected to enzymolysis for strain inoculation, and then adding sugar to obtain pear juice with the sugar degree of 6-8%; and fermenting the pear juice to obtain the pear juice cooperatively fermented by the compound lactic acid bacteria. The method can improve flavor and viable organism survival rate, and compound fermentation enhances functionality and production efficiency and improves taste stability.

The invention belongs to the technical field of preparation of health-preserving drinks, and particularly relates to selenium-enriched ginkgo flavone traditional Chinese medicine health-preserving wine and a preparation method of the selenium-enriched ginkgo flavone traditional Chinese medicine health-preserving wine. Comprising the following raw materials in parts by mass: 10 parts of corn kernels, 3-5 parts of mushrooms, 6 parts of oat, 3 parts of soybeans, 3.5-5.5 parts of ginkgo leaves, 2 parts of Chinese dates, 1.5 parts of crystal sugar, 0.8-1.2 parts of honey, 0.8-1.2 parts of fruit juice modified liquid and 1 part of a traditional Chinese medicine extracting solution. According to the selenium-enriched ginkgo flavone traditional Chinese medicine health-preserving wine, corn kernels, mushrooms, oats and soybeans are used as selenium-enriched raw materials, long-chain polysaccharides of the corn kernels, the mushrooms, the oats and the soybeans form a compound, and flavone protection and selenium absorption promotion are achieved in combination with a colloid environment and fruit juice modified liquid; polysaccharide, organic selenium and ginkgo flavone are cooperated, so that the health-care wine is upgraded to target conditioning; through'chemical reaction-slow release conversion ', bitterness is covered, flavor is increased, and health preserving and taste are balanced.

The invention provides an anti-browning device for fruit juice production. The end part of the vacuum constant-pressure magnetic field squeezing device is connected with a driving device fixed on the rack, the vacuum constant-pressure magnetic field squeezing device is fixedly connected with a power distribution cabinet and a feeding device, and the inner bottom end of the power distribution cabinet is fixedly connected with a vacuumizing device and a pulsed magnetic field generating device. Raw materials are fed through the feeding device, driven by the driving device and controlled through the power distribution cabinet, meanwhile, the interior of the vacuum constant-pressure magnetic field squeezing device is vacuumized through the vacuumizing device, and meanwhile, a pulsed magnetic field is generated in the vacuum constant-pressure magnetic field squeezing device through the pulsed magnetic field generating device; and meanwhile, the vacuum constant-pressure magnetic field squeezing device is used for keeping constant pressure, so that oxidative browning is inhibited in a vacuum low-oxygen environment, enzyme deactivation is performed through a pulsed magnetic field, and heat effect is reduced through constant-pressure squeezing, so that heat-sensitive browning can be remarkably reduced.

The application provides a Torulopsis glbrata TS-73 and application thereof in fermented fruit juice, and belongs to the technical field of microbial fermentation.The application adopts a composite mutagenesis method combining ARTP mutagenesis and ultraviolet mutagenesis to obtain a Torulopsis glbrata TS-73 capable of high yield of ethyl hexanoate;when the application is used for preparing fermented cherry juice and raspberry juice, the content of ethyl hexanoate in the cherry juice and the raspberry juice is increased by 44.01% and 54.19% respectively compared with the original strain Torulopsis glbrata G4.The Torulopsis glbrata TS-73 has the advantages of increasing the content of aroma substance ethyl hexanoate and stable performance.

The application belongs to the technical field of dairy product processing, and particularly relates to a natural fruit-flavor yogurt without additives and a preparation method thereof. The natural fruit-flavor yogurt comprises the following raw materials in terms of the total mass of the raw materials: 80-92% of raw milk, 5-9% of sugar, 0.01-0.03% of a ferment, and the rest of water to make up to 100%. The ferment is Dangxiong LB VIII bacterial agent of lactobacillus delbrueckii subsp. lactis. The yogurt formula of the application does not add any food additives, jam and fruit juice, and meets the consumption trend of 'natural, nutritious and healthy'. Moreover, the yogurt product prepared by the application contains flavor substance phenylacetaldehyde, which gives the yogurt a pleasant special fruit flavor and a unique natural tomato flavor.

Compared with traditional honey raisin tree squeezed juice, the honey raisin tree primary pulp juice obtained by squeezing and concentrating fresh fruit branches, fresh fruit seeds, fresh fruit peels, fresh fruit peels and fresh fruit peels is bright in color and fresh and sweet in taste, the honey raisin tree primary pulp obtained by traditional squeezing is black in color and slightly has a traditional Chinese medicine taste due to branches, seeds and peels, and therefore the honey raisin tree primary pulp juice is more valuable. The sweet taste is mainly the sweet taste of the xylitol and the sweet taste of the hovenia acerba, the flavor of cubilose and rose is well fused, and the taste and flavor are unique.

The present disclosure provides various example features of a holder configured to retain a squeezable-snack container to help prevent messes from accidental squeezing. The squeezable-snack holder may include a substantially rigid main body having an oval cross-section and defining an internal cavity configured to retain a squeezable snack, wherein the squeezable snack comprises a fruit-sauce pouch, a juice pouch, or a juice box; and a lid configured to removably couple to an upper rim of the main body, wherein the lid may define: a first aperture sized to receive a sauce nozzle of the fruit-sauce pouch; a second aperture sized to receive a first consuming mechanism of the juice pouch; and a third aperture sized to receive a second consuming mechanism of the juice box. In some examples, the lid further may define a fourth aperture sized to receive the second consuming mechanism.

The invention provides a fruit juice fermentation inoculant, fermented guava juice and a preparation method, and belongs to the technical field of fermented beverages. The invention provides a compound fermentation inoculant capable of fermenting fruit juice, the compound fermentation inoculant is composed of lactobacillus plantarum and lactobacillus fermentum, the fermentation inoculant is applied to fermentation of guava fruit juice, beta-glucosidase secreted in the fermentation process can hydrolyze combined polyphenol substances in guavas, and then the guava fruit juice is fermented. The antioxidant is converted into high-activity antioxidants such as quercetin and gallic acid in a free state, so that the content of free phenol is increased by about 2 times, and the scavenging rate of DPPH free radicals is increased by more than 40%. The fermentation is carried out in an oxygen-free environment, the retention rate of vitamin C can reach 80% or above, the low pH value at the fermentation end point and organic acid jointly inhibit pathogenic microorganisms, and the product stability is guaranteed. Therefore, the guava juice prepared from the compound fermentation inoculant maximally releases the natural nutritional potential of guavas.

The invention discloses a method for integrally extracting active ingredients from seedless roxburgh rose (rosa sterilis) pomace and application. According to the method, the contents of multiple water-soluble and fat-soluble components of the seedless roxburgh rose fruit, juice and pomace are measured, the proportion of each component in the fruit is analyzed, and the availability of the seedless roxburgh rose pomace resource is discussed. Further experiments find that fat-soluble components in the seedless roxburgh rose residues can be extracted by a supercritical CO2 extraction technology, and water-soluble components in the seedless roxburgh rose residues can be extracted by a low-temperature high-pressure crushing extraction technology. The formed fat-soluble extract and water-soluble extract are proved to have a variety of biological activities and uses. The two extraction technologies are combined for extraction, and comprehensive utilization of the two components in the seedless roxburgh rose residues can be achieved. According to the method, processing and utilization of the seedless roxburgh rose can be achieved, and reference is provided for quality evaluation and comprehensive development and utilization of the seedless roxburgh rose.

A waste stream is analyzed and sorted to segregate different items for recycling. Certain features of the technology improve the accuracy with which waste stream items are diverted to collection repositories. Other features concern adaptation of neural networks in accordance with context information sensed from the waste. Still other features serve to automate and simplify maintenance of machine vision systems used in waste sorting. Yet other aspects of the technology concern marking 2D machine readable code data on items having complex surfaces (e.g., food containers with integral ribbing for structural strength or juice pooling), to mitigate issues that such surfaces can introduce in code reading. Still other aspects of the technology concern prioritizing certain blocks of conveyor belt imagery for analysis. Yet other aspects of the technology concern joint use of near infrared spectroscopy, artificial intelligence, digital watermarking, and / or other techniques, for waste sorting. A variety of further features and arrangements are also detailed.

The invention relates to a method for producing a juice concentrate having a reduced sugar content, in which method the sugar content of a juice is reduced by means of fermentation after the addition of microorganisms, and the ethanol produced by the fermentation is separated using additional fermentation products in an evaporator, as a result of which the juice concentrate having a reduced sugar content is obtained. The invention also relates to: a juice concentrate, preferably a fruit juice concentrate or vegetable juice concentrate, which can be obtained using said method; and a method for producing a juice having a reduced sugar content from said juice concentrate.

1. Name of the Design Product: Bottle Sticker (Da You Wei Lemon Juice). 2. Use of the Design Product: Sticker for the bottle of lemon juice. 3. Design Key Points of the Design Product: The combination of pattern and color. 4. Picture or Photo that Best Illustrates the Design Key Points: Reference Drawing in Use State. 5. The claimed design includes color.