4687 results about "Fruit juice" patented technology

The present application describes a product mixing device. The product mixing device includes an ingredient combination chamber and means for agitation positioned about the ingredient combination chamber. The ingredient combination chamber includes a diluent inlet, a number of macro-ingredient inlets, a number of micro-ingredient inlets, and an outlet.

Methods of beverage and flowable food product production using steam injection are provided to efficiently destroy microorganisms able to withstand normal pasteurization temperatures. Microorganisms such as Alicyclobacillus acidoterrestris and its spores may be eliminated from fruit juices and the like while minimizing organoleptic degradation due to heating. The apparatus is capable of pasteurizing, blending and controlling the product specifications of a finished beverage in a continuous matter.

A defect free semipermeable composite membrane having outstanding integrity and high water permeability is provided. Said composite membrane comprises an inside support layer to provide sufficient mechanical strength, an outside barrier layer to provide selective separation and a middle layer to provide both chemical and physical binding between the support and the barrier layer. Two different methods for making said defect free composite membrane are discovered. These methods have been successfully used to produce high quality coatings and defect free composite membranes, which are independent of chemical composition and physical structure of said support. In the present invention, the ultrasonic sonication is utilized to speed up the phase inversion process of a membrane casting solution, and to produce a composite membrane at a speed higher than that disclosed in the prior art. Said defect free composite membranes have broad applications, ranging from filtration of fruit juice, wine and milk to purification of drinking water, municipal and industrial wastewater.

An improved protein beverage/drink composition which may provide a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 6 volumes of carbonation. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain juice and/or an additive which provides energy generation enhancement. The protein beverage may be heat treated to inactivate pathogenic microbes in the presence of the carbonation which may be used to provide taste and mouth feel for the drink. Typically, the treatment for pathogenic microbe inactivation is carried out in the individual package used for storage and handling of the protein drink.

Disclosed is a method of producing a reconstituted fruit, herb, and/or seed fiber product, the product produced using the method, and dietary supplements containing the product. The steps used to produce the product include expressing juice from a fruit (such as cranberries), herb, or seed; concentrating the juice by removing water; infusing pomace obtained during expression of the juice with the concentrated juice, and drying the steeped pomace to obtain a dry, non-hygroscopic, free-flowing nutritional supplement.

The invention is concerned with the solid product of roxburgh rose juice and the preparation method, it is: prepares the roxburgh rose juice or combined roxburgh rose juice to be granule, tablet, capsule or effervesce agent in order to improve the stability of vitamin C, vitamin p and superoxide dismutase in it, and reduce the nutritive value loss of roxburgh rose juice. The preparation method is: 1) prepares clear roxburgh rose juice; 2) prepares roxburgh rose condensing juice; 3) adds 1% -50% accessories into the clear roxburgh rose juice or roxburgh rose condensing juice; 4) gets grains by wet-process, or makes instant powder of roxburgh rose then gets grains by wet-process; 5) the above grains dry at the temperature of 30 centigrade - 70 centigrade in order to get the solid products.

The invention is concerned with a kind of Rosa roxburghii Tratt candy produce. It produces the syrup of pure Rosa roxburghii Tratt or compound Rosa roxburghii Tratt into horniness candy, horniness candy with filling, soft candy, milk lipid candy, polishing candy, glue-based candy, charging candy, chocolate candy or jelly, and so on. It increases the stability of vitamin C, vitamin P and superoxide dismutase and affords a kind of high quality candy food with double functions of nutritional health care and relaxing. The produce method relates to prepare clarified Rosa roxburghii Tratt concentrated syrup with good stability, add assistant stuff as the amount of 1 to 50 percent of whole amount into the said syrup, prepare Rosa roxburghii Tratt grain or Rosa roxburghii Tratt fast-dissolving powder and follow the routine technology to produce horniness candy, horniness candy with filling, gel candy, glue-based candy, charging candy, chocolate candy or jelly, and so on.

The present invention relates to production of non-alcoholic beverage enriched with ¹H₂¹⁶O in comparison with typical non-alcoholic beverage composition. This is provided by addition to alcoholic beverage highly pure light water comprising ¹H₂¹⁶O from about 99.76% to about 99.99% by weight of water, while the content of ¹H₂¹⁶O in typical water is no more than 99.575 by weight of water. According to the present invention non-alcoholic beverage enriched with ¹H₂¹⁶O in an amount no less than 99.76% by weight of water, includes drinking water, table drinking water, mineralized water, mineral water, mineral table water, treatment-prophylactic mineral water, mineral-medicinal water; blended beverage which is table beverage, beverage for special purposes, refreshing beverage, cool beverage, tonic, lemonade, non-alcoholic cocktail; and beverage which is juice, nectar, kissel, mors, tea, kvass, non-alcoholic beer. The taking non-alcoholic beverages enriched with ¹H₂¹⁶O, wherein the content of ¹H₂¹⁶O is no less than 99.76% by weight of water of said non-alcoholic beverage prepared in accordance with present invention improves human wellness and life quality.

Fruit drinks and methods for providing positive health benefits to an individual are disclosed and described. In some aspects, a nutritional fruit drink is provided having a fruit juice selected from the group consisting of durian, mangosteen, gac, cili, lycium barbarum, seabuckthorn berry, hawthorn berry, euphoria longana, jujube date, schisandra berry, passion fruit, lychee, tangerine, coconut, rambulan, longkong, carambola, quanara, acai berry, qing mei, quinoa, and mixtures and concentrates thereof, and a silver source. Such fruit drinks can provide added nutrition to the diet while imparting increased protection against microorganismic infections.

The present invention provides aqueous oral formulations containing sertraline, or a pharmaceutically acceptable salt thereof, and a sulfoalkyl ether cyclodextrin. The liquid formulations are pleasant tasting, convenient to use, and chemically and physically stable. The liquid formulations can be administered directly or diluted before administration. Unlike the commercially available ZOLOFT™ formulation, the liquid formulations herein do not precipitate upon dilution with water, fruit juices, sodas or other pharmaceutically acceptable oral liquid carriers. The sulfoalkyl ether cyclodextrin-containing formulation provides significant advantages over the marketed non-aqueous formulation and other cyclodextrin-containing formulations of sertraline. The formulation can be self-preserved against microbial growth. The SAE-CD-containing formulation of sertraline can be provided in liquid form or as a reconstitutable powder. Both ready-to-use and concentrated liquid formulations can be prepared. The formulation is available as a clear solution or a suspension.

The present invention relates to a passiflora coerulea and honey peach complex juice and a preparation method thereof. The complex juice consists of 20-30% passiflora coerulea juice, 10-15% honey peach juice, 3-5% honey and water and the preparation method of the complex juice is made of the following steps: washing, cleaning and cutting the passiflora coerulea, removing the fruit pulp with seeds to squeeze juice, washing and cleaning honey peaches, peeling honey peaches to squeeze juice, mixing the two juices evenly and heating to a temperature of 20-60 DEG C, adding pectinase and amylase to conduct enzymolysis, filtering the juice and adding water and honey to flavor, removing parts of bacteria with sterilizing filtration membranes; then homogenizing and degassing the sterilized juice, and vacuum packaging and treating the packaged juice with super-high pressure sterilization and enzyme inactivation treatment, thereby obtaining the complex juice. The preparation method of the complex juice can maintain the unique flavor of passiflora coerulea and delicate fragrance of honey peaches, thus the prepared complex juice has authentic taste of the raw juice, natural and lingering flavor, and improved the quality of fruit juice, and meet the pursuit of natural fruit juice of the majority of consumers.

A transparent multilayer structure is disclosed such as a flexible self-supporting container for a flowable food product such as fruit juice. The transparent multilayer structure possesses superior barrier properties to oxygen, water vapor and aromatic gases. The multilayer structure may include an exterior layer having a metal oxide deposition laminated to an interior layer through use of an adhesive. In one embodiment, the metal oxide is SiOx where x has a value between 1.5 and 2.2 thereby allowing for a transparent multilayer structure. The metal oxide may be deposited on the exterior layer through a number of various methods. An exemplary method is plasma-enhanced chemical vapor deposition. The exterior layer may be composed of a polymer material integrated with a clay mineral between 0.1% and 10% weight of the polymer material. The polymer material may be selected from the group consisting of polyamide, polyethylene terephthalate, copolymers of polyethylene terephthalate and mixtures thereof.

A carbonated drink having both the rich taste of a plant-derived component(s) such as fruit juice(s) and the stimulating and refreshing feel of carbonic acids is provided. The carbonated drink contains 10 to 80% by weight of the plant-derived component(s) and 2% by volume or, more of carbon dioxide, has a soluble solids content of not more than 8 degree as indicated by a refractive saccharometer, contains high intensity sweetener(s), the sweetness due to which is not less than 25% by weight (on the sucrose equivalent basis), and has an entire sweetness equivalent to the sweetness of a sucrose content of 8 to 14% by weight. Furthermore, it contains sucralose as at least one high intensity sweetener, with the sweetness due to sucralose accounting for not less than 50% of the sweetness due to all high intensity sweetener(s) on the sucrose equivalent basis.

A peeling, grinding, breaking and blending device for food, vegetables and fruits, it comprise a lower cover having a receiving room, a base provided under the lower cover, a cutting and grinding portion and an upper cover used to cover the lower cover. The cutting and grinding portion is received in the receiving room of the lower cover, a cutting, peeling and grinding plate is provided on the upper end of the cutting and grinding portion, a plurality of toothed knives are provided with the surface of the cutting, peeling and grinding plate, a grinding layer is provided at the surrounding portion thereof, a through hole is provided on the upper cover, the bottom of the through hole is provided with a grinding layer, a stopper layer is provided with the grinding layer, thus, when the vegetables and fruits are placed in through the through hole, the functions of juice squeezing and grinding can be proceeded at the same time. The device is applicable to use as a food processor having the twin functions of squeezing juice and grinding food.

A reamer (50) for a citrus juicer (10) is formed from a plurality of ribs (53) including an upper profile and a lower profile. The ribs may be knife like to maximize juice extraction. Fruit may be brought into contact with the reamer by an actuating arm (70). The actuating arm preferably includes a four part linkage with a major pivot arm (80) and a minor pivot arm (85). In a motorized version, a housing (20) supports the reamer (50) and contains a motor and gear box (29). A juice collector (40) lies intermittent the housing (20) and the reamer (50), to collect the juice and optionally includes a filter (45) to remove pulp.

The invention discloses a juicer with the air bleeding function and aims at providing the juicer which can greatly reduce the oxygen content in a juicing cavity, prevents the browning from occurring in the juicing process and maintains the nutritional components and mouth feel of fruit juice or vegetable juice. The juicer is characterized in that a charging barrel is arranged on the juicing cavity; a juicing mechanism is arranged in the juicing cavity; an output shaft of a juicing motor is connected with a driving shaft of the juicing mechanism; the juicer also comprises an air bleeding device; a sealing device is arranged on the charging barrel; an interconnected cavity is formed by the charging cavity, the juicing cavity, a juice receiving part and a residue part; the mutual connecting parts of the cavity body are connected in a sealing manner; the connecting part between the cavity and any one part is sealed; the cavity is airtight in the juicing process; an air bleeding port of the air bleeding device is communicated with the cavity; and an exhaust port of the air bleeding device is arranged outside the cavity. The juicer can juice foodstuff in the juicer under an oxygen deficiency condition, thereby the browning is effectively controlled, the browning of foodstuff liquid is greatly reduced in the juicing process, the nutritive loss is reduced, and the good mouth feel and appearance color are maintained.

A neutraceutical beverage comprising pericarp extract from the Garcinia mangostana L. (mangosteen) plant, and juice from mangosteen fruit pulp, preferably combined with juice from at least one of four other ingredients selected from red grapes, lycium, sea buckthorn, and apple, preferably obtained from powdered extract of mangosteen pericarp and a mixture of fruit concentrate and/or powdered fruit and/or fruit extract In a preferred embodiment the neutraceutical beverage comprises mangosteen pericarp extract and juice from each of mangosteen fruit pulp, red grapes, lycium, sea buckthorn, and apple. The mangosteen pericarp extract can be obtained by a process in which mangosteen pericarp is extracted with ethanol, for example, a 50% ethanol, 50% water solution, and the extract is dried under vacuum. The beverage optionally can include one or more additional fruit juices or concentrates, or fruit or plant extracts, such as concord grape concentrate, blueberry concentrate, red raspberry concentrate, powdered green tea extract, powdered grape seed extract, and powdered grape skin extract.

The invention provides a prepared type fruit and vegetable juice beverage and producing method thereof. The fruit and vegetable juice beverage of the present invention contains fruit and vegetable juice 10%-30%, lactoprotein 0.05%-1%, fruit and vegetable particles 1%-10% and stabilizing agent 0.1-0.05%; the pH value of the fruit and vegetable juice beverage is 3.2-4.2, and the sugariness can be converted to 3-15wt% of sucrose. The fruit and vegetable juice of the present invention contains milk protein, fruit and vegetable particles, achieves rich nutrition, refreshing mouth feel and good stability.

A press for extracting juice and pulp from plant products, which has a motor component, a tank, and a cylindrical strainer, symmetrical about an axis, arranged in the tank and having a perforated radial wall, an opening for introduction of the plant products into strainer, and dilaceration teeth, the strainer being rotated around the axis by the motor component. The press has a blade extending inside the strainer near the perforated radial wall of the strainer, and the strainer being is rotated relative to the blade.

The invention relates to the field of preparation of food. For solving the problems that the conventional noodles have low nutritional value and are not suitable for all people, the invention provides a method for preparing noodles. The method comprises the following steps of: selecting mild nature food materials as raw materials, namely 60 to 85 weight percent of cereal flour, 6 to 15 percent of vegetables, 4.2 to 12 percent of fruit, 2.4 to 5 percent of wild vegetable, 1.4 to 4.7 percent of dry fruit and 1 to 3.3 percent of dry mushroom, wherein the cereal flour comprises wheat flour which accounts for 55 to 73.4 percent of the weight of the raw materials, and the vegetables comprise cabbage, green vegetable, bean vegetable and tuber vegetable; grinding the bean vegetable, the dry fruit and the dry mushroom into powder, and mixing the powder and the cereal flour to form mixed flour; mixing the cabbage, the green vegetable and the tuber vegetable together, squeezing into vegetable and fruit juice, and adding edible clear water into the vegetable and fruit juice to form diluted vegetable and fruit juice, wherein the proportion of the mixed flour to the diluted vegetable and fruit juice is 1,000g/420ml-1,000g/450ml; and adding the diluted vegetable and fruit juice into the mixed flour, stirring uniformly, and preparing the noodles. The noodles prepared by adopting the method have balanced nutrition, and are suitable for all people.

The invention relates to a zero-trans fatty acid non-dairy creamer and a preparation method thereof, and belongs to the technical field of non-dairy creamers. The zero-trans fatty acid non-dairy creamer consists of the following components in percentage by weight: 22 to 32 percent of vegetable oil and fat, 2.2 to 3.5 percent of sodium caseinate, 0.8 to 1.5 percent of mono-and diglycerides, 0.5 to 1 percent of stearoyl sodium lactate, 1.2 to 1.5 percent of dipotassium phosphate, 0.25 to 0.5 percent of silicon dioxide and the balance of glucose syrup. The preparation method comprises the following steps of: heating, dissolving, mixing, shearing at high temperature, homogenizing, spray-drying and packaging to obtain the zero-trans fatty acid non-dairy creamer. The preparation process is simple and easy to operate; and the obtained non-dairy creamer is high in nutritional performance, good in mouthfeel, fragrant and smooth, does not contain trans fatty acid, meets the consumption demand of health and nutrition at present, and is particularly suitable to be drunk by old people, overweight people, patients who suffer from diabetes and consumers. The zero-trans fatty acid non-dairy creamer can be used as coffee creamers to be mixed with coffee, fruit juice, tea and the like respectively for drinking and also can be used as instant drinks independently for drinking.

A juice blender is disclosed. An inner cup is placed within the cup body of the juice blender. The capacity of the inner cup of the juice blender is reduced and the interior of the cup body of the juice blender contains dry foods for blending.

The invention discloses a method for brewing a fruit wine. The raw materials of the fruit wine comprise the following components by weight percentage: 71wt%-86wt% of fruit crude juice, 9wt%-21wt% of white sand sugar, 4wt%-6wt% of yeast strain amplification culture solution and 1wt%-2wt% of lactobacillus strain amplification culture solution. The technological process of the method comprises the steps as follows: (1) juicing fruits, filtering and adding sulfur dioxide (SO2); (2) clarifying the fruit juice; (3) carrying out the primary fermentation; (4) carrying out the secondary fermentation; (5) clarifying the crude wine; (6) blending; (7) carrying out the cold treatment; and (8) sterilizing and canning. The method has the advantages that the strain amplification culture solution is subjected to the primary fermentation and the secondary fermentation, therefore, the fermentation speed is high, the fermentation time is short, and the fruit wine has good original taste and good stability; and the bentonite-loaded chitosan is adopted to carry out the clarifying treatment and a diatomite filter is used for filtering, thereby the fruit wine has pure original taste; and the 6-second flash sterilization at the high temperature of 105 DEG C is carried out to prolong the shelf life of the fruit wine.

The multi-function juicer is a tool used for meat grinding and juice extraction. By changing the blade and screw bolt inside, it can serve the double purpose of either meat grinding or juice extraction. By repetitively rotating the handle, the screw bolt and the blade will rotate, too. This will drive the meat to pass through the pedal blade to smash into smaller ground meat, or drive the fruit to pass through the rotating blade and screw bolt to extract juice. The wetness of the pulp can be adjusted by controlling the wetness control unit. There is no need for extra processes to separate the juice from pulp, or to control the wetness of the pulp. It provides a convenient way to use one simple juicer to extract juice from different fruits. The other special point of this invention is that it has a vacuum disk on the bottom. Before meat grinding or juice extraction, the user only needs to rotate the handle inside the body. Then this multi-function juicer will be mounted to the kitchen table, which is very convenient.

The invention discloses a method for preparing fruit juice with high anthocyanin content from vaccimium spp. fruit. The method comprises the steps that the vaccimium spp. fruit serves as a raw material; juicing is performed by pectin, cellulose and starch composite enzyme enzymolysis; residual anthocyanin in vaccimium spp. fruit residues is extracted, filtered, condensed, frozen, dried, subjected to superfine grinding, and then added to the vaccimium spp. fruit juice. The method significantly increases the anthocyanin content of the vaccimium spp. fruit juice. The method is simple in preparation technology and low in production cost, facilitates industrial production, and has higher popularization performance, and the anthocyanin content of the fruit juice is high.

A multi-layer pouch assembly consisting of one or multiple inner sealed pouches that contain the ground produce or other product, and a surrounding mesh pouch or bag, acting as a filter for the juice contained in the inner pouches. The outer mesh or gauze pouch which completely envelops or surrounds the inner produce containing pouches has a volume at least equal to the total volume of the inner pouches, to allow for the pressing and expansion of the ground produce when the inner bags are burst by a press platen. Another alternative embodiment employs a third outermost sealable plastic pouch that is capable of holding the gauze bag or pouch, which holds the produce-containing pouches. This outer pouch can be sealed and serves as the package and container for storage in refrigerators or suitable storage facilities.

The invention discloses a method for planting organic passion fruit trees. The method includes the steps of variety selection, site selection, soil preparation, soil pH adjustment, establishment of a passion fruit tree foundation, field planting, reshaping and pruning, field management, blossoming, fruit yielding and the like. According to the method, organic fertilizer and a low-toxicity prevention method are adopted in fertilization and pest control, so that the pulp of produced passion fruits is full of yellow fruit juice, the content of sugar is high, the color is bright, the yield reaches up to 2 tons per mu each year, pollution is avoided, and five seasons of fruits can be harvested each year. The successful planting of the organic passion fruit trees provides a theoretical and practical basis for creating incomes of local farmers. According to the method, a leeward apricus flat ground is selected, and the place where a good source of water is obtained, the soil layer is thick, fertility of the soil is above the average and transportation is convenient is used as a planting foundation, so that it is guaranteed that the passion fruit trees can grow in a good environment, the roots of nursery-grown plants are planted in furrows and exposed to the sun, hence, the roots can better absorb sunshine, and fertilization and weeding are further facilitated.

The invention discloses a dry white wine and its brewing process which comprises, screening grape raw material, stripping and squashing, fruit juice separating and squeezing, clarifying, alcoholic fermentation, malic acid - lactic acid fermentation, ageing, stability treatment, filtering and bottling.

The invention belongs to the field of light industrial food and relates to a method for preparing a black tea fungus juice beverage by using a fermentation method. The method is characterized in that the black tea fungus juice comprises the following raw materials: 100-300ml of black tea fungus mother liquor, 3-10g of tea leaf, 1,000ml of water, 15-50g of sugar and 100-200ml of fruit juice. The method comprises the following steps of: dissolving the sugar in tea water to prepare sweet tea water; then adding the fruit juice and the black tea fungus juice; and fermenting according to two different fermentation stages of early ventilating, stirring and fermenting and later standing and fermenting. The method overcomes the defects of a traditional domestic workshop type natural and single fermentation mode and the defects of unstable quality, no output guarantee, poor product taste, and the like, improves the product nutritional value, the taste and the flavor and the product quality and provides a technological base for the industrial development and the scale production of black tea funguses and the comprehensive utilization of tea resources.

Byproduct from extracting citrus juice from whole fruit is made into a slurry and extracted to provide a rudimentary peel juice. This is processed into a raw peel juice and microfiltered to prepare a clarified raw peel juice. The peel juice is processed to remove naturally occurring components which detract from the quality of the fruit juice. Such components are removed by contacting the peel juice with an adsorptive rein in order to provide an enhanced peel citrus juice, which can be blended with other juices.