259 results about "FRUIT PUNCH" patented technology

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 invention discloses an aronia melenocarpa composite juice beverage and a preparation method thereof. According to the invention, 50 to 100% by weight of prepared aronia melenocarpa juice and 0 to 50% by weight other juices are mixed to prepare the composite juice beverage; pomace obtained after juice extracting can be subjected to heat extraction, and the extracted filtrate is then added into the aronia melenocarpa juice; the preparation method disclosed by the invention can better prevent the anthocyanin in a product from being oxidated, and compared with a general drink technology, the color and stabilization time of the product can be prolonged by more than four times, and the loss ratio of the anthocyanin can be reduced by more than 40%. The aronia melenocarpa composite juice beverage, prepared by the method, is ruddy in color, slightly astringent, and rich in polyphenols, such as anthocyanin, flavone and the like, and vitamins, and has the functions of aging resistance, preventing and treating of cardiovascular and cerebrovascular diseases, such as atherosclerosis, hypertension, hyperlipidemia and heart diseases.

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.

The invention discloses a selenium-enriched trace element beverage and a preparation method thereof. The trace element beverage includes liquid tea beverage, coffee beverage, fruit juice beverage, soybean milk beverage, beer and drinking water added with selenium, and also includes solid tea products, Coffee products, fruit juice products, bean products, dairy products and other granulated beverages can maintain the original flavor and taste of the beverage, and at the same time have the unique anti-cancer and detoxification, anti-oxidation, anti-aging, prevention and treatment of Keshan disease, high blood pressure, Coronary heart disease, diabetes, enhance immunity, improve sperm motility, enhance liver activity, maintain heart function, remove heavy metal toxicity, accelerate detoxification and other health effects of trace element drinks. The beverage is not only suitable for daily selenium supplementation of normal people, but also suitable for intensive selenium supplementation of selenium-deficient people.

The invention discloses a preparation method of a clear mulberry juice drink, which comprises the following steps: selecting and cleaning fresh mulberries, crushing, juicing, clearing, filtering, batching, filtering, deaerating and sterilizing. The clear mulberry juice drink prepared by the method adopts the procedures of firstly adding pectase and then adding bentonite and gelatin to clear mulberry juice during the preparation, the pectase can firstly decompose the pectin in the juice, lower the juice viscosity and avoid the interference of the bentonite and the gelatin to the clearing effect of the pectase when clearing agents are added simultaneously; the latterly added bentonite and the latterly added gelatin enable anions and cations in the mulberry to be electrically neutralized, thereby leading molecules to be changed into macromolecules to be coagulated and settled down so that the clearing effect is more ideal and the product is more transparent and glossy (the transmittance reaches more 80 percent) without settlement and has creamy mouthfeel; moreover, the clearing procedure of the natural juice can be rapidly complete under normal temperature and the natural juice has simple process and can realize industrialized production.

The invention provides a processing method of seabuckthorn original juice, comprising: pulping the seabuckthorn to obtain marc and pulp of seabuckthorn; rough cleaning the pulp of seabuckthorn to form primary pulp of seabuckthorn; thoroughly removing the residual solid impurity and most of fruit oil to obtain raw juice of the seabuckthorn; alloting the raw juice of the seabuckthorn to form seabuckthorn original juice; sterilizing and pouring in, wherein the seabuckthorn is fresh or frozen. The invention also provides a seabuckthorn original juice, wherein the solids content thereof is 10-18%. The juice extraction is high and the operation is convenient. The color of the seabuckthorn original juice is orange yellow without bitterness of tannin. The color, fragrant, taste of the seabuckthorn is fully kept. The seabuckthorn original juice can be used as intensifying nourishment additive of fruit drink or directly as seabuckthorn fruit juice.

The invention discloses a method for preparing passion fruit juice beverage, which relates to a method for preparing pure natural juice beverage. The method combines a physical crushing and grinding method and the composite biological enzymolysis method to treat passion fruit raw materials, improves the utilization rate of the raw materials, and guarantees good flavor of prepared passion fruit juice. The method comprises the following main steps of pretreatment of passion fruit, crushing, pulping, squeezing and primary filtration, enzymolysis treatment, juice separation, ultramicro refining, addition of adequate sugar into ingredients, acid mixing of a natural anti-staling agent, ultrahigh temperature instant sterilization, desaeration and fillin and so on,. The passion fruit juice beverage prepared by the method can meet the growing demands of vast consumers on health beverage, and has high economic benefit and high social benefit.

The invention relates to a mulberry fruit drink, wherein it comprises that: 100% mulberry juice; or 8-55% mulberry juice, 0.1-0.3% food acid, 5-9% sugar, 0.05-0.2% stabilizer, 0.01-0.1% mulberry essence, 0.01-0.03% vitamin, and the pure water. Said food acid can be citrate, malic acid and acid of wine; the sugar is refined white sugar and amylaceum; the stabilizer is CMC, amylaceum and pectin. And the production comprises that: 1, preparing mulberry juice; or first preparing the mulberry juice to be stored at low temperature, then preparing the mulberry juice drink.

The invention discloses raw fruit juice and beverage thereof, in particular processing technology for raspberry juice and beverage and a product thereof. The raspberry juice and the beverage are prepared through the processes of refrigerating raspberry and squeezing juice, enzymolysis treatment, filtration, blending, thermal stability treatment, filter filtration and sterilization, and the like. The raspberry raw juice and the juice beverage have the characteristics of stable property, clear and transparent properties, no sediment, and raw fruit flavor and nutrient content maintenance.

The invention provides a litchi and apple mixed juice beverage and a preparation method thereof. The litchi and apple mixed juice beverage contains at least 20% of original juice, wherein the mass proportion of litchi juice to apple juice is 3:1, the mass percentage of soluble solids is 11-12%, and the total acidity (by citric acid) is 0.15-0.25%. The preparation method mainly comprises the stepsof preparing the litchi juice and blending the two fruit juices. The invention improves the litchi juice extracting method, and optimizes the formula of the mixed juice beverage. The prepared productintegrates the nutritional and flavor characteristics of litchi and apples, overcomes the defects of single fragrance and flavor in the single fruit juice, uses the fresh taste of apple juice to cover the sweet taste of litchi juice, simultaneously has the fragrance and flavor of litchi and apples, and tastes fresh and harmonious. The invention adds the varieties of beverages of litchi juice and apple juice, can satisfy the consumer's requirements for beverage diversification, has positive actions for promoting the juice beverage processing technology and litchi deep processing, and has favorable social benefit.

The present invention discloses a compound fruit juice beverage and a production process thereof. The beverage uses strawberries, red grapes, pomegranates, mulberries, apples, bananas, blueberries, cherries, cranberries and water as raw materials. The beverage uses two-staged sterilization processes: raw materials are performed with ultra-high temperature instantaneous sterilization at the first stage, followed by rapid cooling and low temperature canning so that the damage to nutrient components of pure natural fruit squash and flavor changes are very small; HPP sterilization is used to reduce microbial risk after canning so that the shelf life of the beverage (cold chain) can be extended from 1 month (general shelf life currently on the market) to 3 months to increase the shelf life of the beverage, making the beverage convenient for transportation and storage.

The invention provides a mulberry and litchi compound juice beverage and a preparation method of the mulberry and litchi compound juice beverage. The mulberry and litchi compound juice beverage contains original juice of more than or equal to 30%, wherein the mass ratio of mulberry juice and litchi juice is 2:1; the mass percentage of soluble solid is 11%-13%; and the total acidity is 0.15-0.25%. The main technical process comprises the preparation of the mulberry juice and the litchi juice and the blending of the two juices. The mulberry and litchi compound juice beverage and the preparation method have the advantages that the formula of the compound juice beverage is optimized, the prepared product combines the nutrition and the flavor of the mulberry and the litchi, has the fragrance and taste of the mulberry and the litchi, has refreshing and coordinated mouthfeel, and can supplement various nutrients. With the mulberry and litchi compound juice beverage and the preparation method, the increasing demands on food nutrition and flavor by customers can be met, a positive effect in promoting juice beverage process technology is facilitated, and meanwhile, the additive value of the mulberry silkworm industry is increased, and the good social benefits are provided. The mulberry and litchi compound juice beverage and the preparation method are simple in process, and convenient for industrialized large-scale production.

The invention discloses a making method of blueberry juice drinks, which comprises the steps of: pretreatment of raw materials, enzymolysis, juicing and filtering, blending, sterilizing, bottling and the like. Compared with the prior art, the making method can ensure that the yield of juice reaches above 75 percent, the production cost is lowered, and the production period (2d) is shortened; and blended blueberry juice drinks are sterilized by using microwaves for 3-5min, thus brown stain of the blueberry juice can be effectively prevented, the quality guarantee period can reach 12 months, defects of loss and incompatibility of special natural fragrance of blueberry, poor special flavor and the like are reduced, thus massive and industrialized production can be realized; and meanwhile, the blueberry juice drinks are harmonized in flavor, and has special flavors such as purity, heavy flavor, elegance and compatibility.

The invention discloses anti-settle agent for fruit juices with granules which can not increase the viscosity of beverage system and can not cause the phenomena of dehydration and floccus. The anti-settle agent for fruit juices with granules comprises the following components according to the percentage by weight of 30 to 40 sodium carboxymethylcellulose, 8 to 12 gellan gum, 15 to 21 xanthan gum, 3 to 5 carrageenan, 20 to 22 sucrose fatty acid ester and 12 to 18 sodium citrate that are uniformly mixed. The anti-settle agent for fruit particles is suitable for preventing the fruit juices with granules from settling.

The invention relates to a fructus phyllanthi fruit juice beverage and a preparation method thereof. The fructus phyllanthi fruit juice beverage which has unique flavor is prepared by the following steps: performing fruit selection, cleaning, crushing, centrifugation and filtration to obtain a fructus phyllanthi raw fruit juice; and adding auxiliary components of sucrose, glycoprotein, citric acid, a stabilizer, honey, licorice water, cooking salt, edible essence, edible pigment and the like. The beverage not only has the unique flavor, but also has excellent mouthfeel, has the functions of promoting the production of body fluid to quench thirst, hawking and protecting throat, nourishing lung and reducing pressure, and removing food retention and resolving phlegm, and is a nutritive fruit juice beverage with good mouthfeel and efficacies.

The present invention discloses a preparation method of concentrated fruit juice by using the by-product of pickling solution in preserve production. In the invention, concentrated fruit juice is prepared by the pickling solution of vatica astrotricha, plum, red bayberry, olive, and the like in preserve production after the process of filtrate, vacuum concentration crystal, centrifugal separation of crystal salt, ion exchange, sealed package, sterilization, and the like, and the product can be preserved for more than six months at room temperature. The concentrated fruit juice contains fruit exudates such as sugar, acid with a high concentration, and oxidation resistant materials from the fruit. The concentrated fruit juice of the invention can be used for the preparation of juice beverage as concentrated fruit juice, and can also be used as ingredients for the production of other foods. The invention relates to the comprehensive utilization of the by-product of pickling solution in the preserve production, compared with the prior art that the pickling solution is directly discharged, the invention achieves the recycle of resource and prevents the environmental pollution effectively.

The invention belongs to a durian deep process technology and particularly relates to a durian and mangosteen blended fruit juice beverage. The durian and mangosteen blended fruit juice beverage is characterized by comprising, by weight, 30-40% of durian pulp, 8% of mangosteen pulp, 0.55% of stabilizer (SB-4E), 0.15% of citric acid, 0.08% of sodium citrate, 0.5% of honey, 0.05% of sodium chloride, 0.005% of solid natural perfume, and the balance purified water. The durian and mangosteen blended fruit juice beverage can retain natural flavor and nutritional ingredients of the durian and can be eaten conveniently and safely, the mangosteen which is extremely cold is utilized to restrain hot internal heat of the durian, and the beverage is nourished and not dry, is mild in property, has various dietary therapy effects, is suitable for drinking by people of different physiques and is eaten in autumn and winter most suitably.

The invention discloses a method for extracting miraculin from a miracle fruit. The method comprises the following steps of: (1) preprocessing the miracle fruit; (2) preparing pulp and juice of the miracle fruit; (3) preparing juice beverage of the miracle fruit by adding a sweetening agent and vitamins; (4) selecting a saliferous acidic buffer as an extracting solution, homogeneously blending, and efficiently extracting the miraculin with the help of a high-voltage pulse electric field; and (5) desalting and concentrating a coarse extracting solution of the miraculin by using an ultra-filter membrane with a membrane flux of 10,000Da, and freezing and drying to obtain a miraculin product. The method provided by the invention has the advantages of simple requirements on production equipment and high security; the prepared miraculin has the characteristics of high miraculin purity and strong activity, and is suitable for large-scale industrial production; and the nutrient and delicious fruit juice beverage can be made of the juice of the miracle fruit produced in a preparation process, so that the application range of the miracle fruit is expanded.

The invention relates to a fresh mango bifid probiotic fermented beverage, which is prepared by culturing probiotics such as bifidobacteria, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus and the like with fresh mango serving as a culture medium and inactivating fermented probiotic liquid. A preparation method of the beverage comprises the following steps of: preparing lately-squeezed fresh mango juice serving as a culture medium; adding an appropriate amount of drinking water into a container; fermenting under certain temperature and time conditions; adding an appropriate amount of white sugar, brown sugar, honey and drinking water into probiotic fermented liquid after fermenting; and boiling and inactivating under normal pressure to obtain the beverage. By filtering residues of the fresh mango probiotic fermented beverage, fresh mango probiotic fermented jam can be prepared. According to the invention, the application range of probiotic culture media such as bifidobacteria and the like is further expanded. A novel probiotic fermented inactivated fruit juice beverage is provided for consumers. The beverage has the advantages of wide raw material source, low cost, stable preparation process, small investment on production equipment, easiness for operating and popularizing and good market application prospect.

Disclosed are a clear tomato juice beverage product for reinforcing lycopene and a preparation method. The preparation method provided by the invention comprises the following steps of: using lycopene with high cis-isomeride content as a raw material, mixing it with optimal edible surfactant, cosurfactant, edible grease and water to prepare a lycopene microemulsion with the lycopene content being 0.3-0.6g/100mL, using concentrated clear tomato juice, the lycopene microemulsion, an edible sweetener, an edible sour additive and tomato essence as raw materials, mixing, sterilizing, and filling to prepare a tomato fruit juice or fruit juice beverage which contains no insoluble solids such as tomato pulp and the like and is spiced up without the addition of salt and monosodium glutamate. The clear tomato juice beverage product provided by the invention overcomes the defect that a vegetable flavor and a salt flavor of a traditional tomato juice (essentially a fruit juice with pulp) are not easily accepted by consumers. The invention belongs to the technical field of food and beverage production.

The invention discloses a production method of a fermented low-alcohol strawberry juice drink, which belongs to the technical field of food processing. The production process of the present invention is as follows: using strawberries as raw materials, cleaning, arranging, beating, compound enzymolysis, adding active dry wine yeast to strawberry juice for anaerobic fermentation, centrifuging, filtering, blending, filling, sterilization, and final preparation Get a low-alcohol strawberry juice drink. The characteristics of the present invention are: using biological enzymolysis and fermentation technology to jointly process strawberry pulp, effectively improving the yield of strawberry juice and the dissolution rate of active nutrients, producing a small amount of alcohol during the fermentation process, and endowing the strawberry juice drink with a novel flavor and taste , the product has a strong strawberry fruit fragrance, sweet and mellow, strong nutrition and health care functions, can meet different levels of consumer demand, and has broad market development prospects. The low-alcohol strawberry juice drink produced by the invention is another new product in strawberry processing, its development is beneficial to the development and progress of the strawberry industry in my country, and provides an effective method for the deep processing and value-added transformation of strawberries in the full fruit period.

The invention discloses a tropical flavor fruit juice beverage. 1L of the beverage comprises 25g of a tropical fruit juice, 25g of an apple juice, 0.25-0.5g of sodium alginate, 1.0-1.8g of carboxymethylcellulose sodium, 1.5-1.8g of carboxymethylcellulose sodium, 0.35-0.5g of sodium alginate, 1.65-1.85g of citric acid, 0.3-0.4g of sodium citrate and a proper amount of a sweetener. Compared with beverages in the prior art, the tropical flavor fruit juice beverage provided by the invention has stable flesh. Test verifies that the flesh is still fresh, has good mouthfeel and has a long flavor retention period 12 months later. The invention also provides a making method of the tropical flavor fruit juice beverage.

The invention discloses DHA (Docosahexaenoic Acid) emulsion, comprising the following components in the mass percentage: 22-27% of DHA algal oil, 27-32% of packaging material, 40-45% of water, 0.02-0.05% of antioxidant, 3.0-5.0% of stabilizing and thickening agent, 0.1-0.3% of emulsifying agent and 2.0-3.0% of adhesive. The DHA emulsion is prepared by the following steps: firstly preparing a water phase and an oil phase, then mixing the materials, emulsifying, homogenizing and finally sterilizing. In application of preparing DHA beverages, the DHA emulsion is used as a nutrition enhancer and added to liquid milk, acid milk, various milk beverages, juice beverages, nutritional and sports beverages and foods in the proportion of 40-180mg/100g. The production process of the DHA emulsion is simple and feasible, the absorption and utilization ratio of DHA in a human body is high. When in use, the DHA emulsion has good dispersing performance, stable light resistance, oxygen resistance, acid and alkaline resistance and the like the functions of enhancing memory and thought and improving intelligence, high nutritional value, as well as extremely wide use range.