67 results about "FRUIT PUNCH" patented technology

The invention discloses a fruit juice beverage production monitoring and early warning method and device, and relates to the technical field of food production, and the method comprises the steps: carrying out the correlation division of production nodes on a fruit juice beverage production line, and obtaining a heat and oxidation abnormal correlation node set; configuring a temperature sensor array at each thermal association node to monitor real-time temperature-time data and generate a first early warning signal; and monitoring dissolved oxygen data, a material turbulence state and pipeline pressure at each oxidation associated node, establishing an oxidation intake map sequence, predicting the total oxidation intake and distribution uniformity, and analyzing the influence of oxidation on quality indexes to generate a second early warning signal. The technical problems that in the fruit juice beverage production process, heat imbalance can damage raw material nutrition and affect the sterilization effect, and oxidation can cause color and luster deterioration, taste decline and shelf life shortening are solved, and accurate monitoring, abnormity analysis and early warning of quality related key factors in the fruit juice beverage production process are achieved; and the stable product quality is effectively guaranteed.

The invention discloses a preparation method of a fermented coffee pericarp fruit juice beverage. The coffee pericarp and the fruit juice are used as raw materials and are sequentially fermented by two strains, so that on the premise that the content of chlorogenic acid in the beverage is relatively high, the acerbity of the coffee pericarp is reduced, and the content of flavor substances with fruit flavor, flower flavor and the like is increased, so that the beverage not only has rich coffee flavor and fruit flavor, but also has soft ethanol flavor; the coffee pericarp is mellow and smooth in taste, meets diversified taste requirements of consumers, and provides a new thought for further development and utilization of coffee pericarp.

Described herein are beverage product formulations, including lemonade, soda, sparkling juice, fruit punch, mocktail mixer, cocktail mixer, and concentrates thereof, that include at least one recombinant sweet protein, and methods of producing the same.

1. Name of the designed product: packing box (fruit juice beverage). 2. Use of the designed product: packing for products. 3. Design points of the designed product: combination of patterns and colors. 4. Picture or photo best indicating the design points: design 1 front view. 5. The claimed design contains colors. 6. The rear view of each design is the same as the front view, and the rear view of each design is omitted. 7. Design 1 is designated as the basic design.

According to the method for improving the flavor of the Huangguo pear juice beverage, provided by the invention, the Huangguo pear residues can be effectively utilized to extract aroma components, and the original fruit flavor of the Huangguo pear juice beverage is greatly improved through scientific process steps such as composite enzymolysis, reasonable adjustment of the sugar-acid ratio and strict sterilization treatment; the loss of aroma substances is reduced, so that the product has higher typicality and high quality, and a new technical support and a new development direction are brought to the processing industry of the Huangguo pears in the same kernel region.

A method for producing a foodstuff comprising: a) providing a mixture comprising at least one foodstuff ingredient and at least one active ingredient surrounded by at least one liposome, forming a foodstuff; and b) performing a high-pressure hydrostatic process (HHP process) on a container filled with the foodstuff.

1. Name of the designed product: plastic bottle. 2. Use of the designed product: used for canning, storing beer, water, fruit juice beverage and other liquid. 3. Design points of the designed product: in shape. 4. Picture or photo that best shows the design points: design 1 perspective view. 5. Design 1 is designated as the basic design.

1. The name of the design product: automatic milk tea machine. 2. The use of the design product: the design product is used for making milk tea, various fruit juice drinks and tea. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view 1.

1. Name of the designed product: Juice bottle (380ml). 2. Use of the designed product: used for containing juice, beverage, etc. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view 1. 5. Other circumstances or explanations: the design points of the top view are shown in perspective view 1, so omitted.

The utility model relates to the technical field of equidistant conveying devices, and discloses a bottled fruit juice beverage production line equidistant conveying device which comprises an outer frame, a control box is fixedly connected to the outer side of one end of the outer frame, and a feeding assembly is arranged at the end, close to the control box, of the outer frame and comprises a bottom plate fixedly connected to the end, close to the control box, of the outer frame. A supporting column is fixedly connected to the upper side of the bottom plate, a power structure is arranged on the outer side of the supporting column, a rotating structure is arranged at the upper end of the supporting column, a pushing structure is fixedly connected to the upper side of the supporting column, hydraulic cylinders are fixedly connected to the interiors of the two ends of the outer frame, and first pushing plates are fixedly connected to the upper ends of the hydraulic cylinders; and first electric telescopic rods are fixedly connected to the two ends of the first push plate, clamping plates are fixedly connected to the ends, away from the first push plate, of the first electric telescopic rods, worms are inserted into the clamping plates, safe feeding can be conducted on fruit juice beverage bottles through the feeding assembly, the safety during feeding is effectively improved, and bottle loss caused by visual fatigue of workers is reduced.

1. The name of the design product: fruit juice bottle. 2. The use of the design product: the design product is used for containing fruit juice. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: perspective view.

The utility model relates to the technical field of fruit juice beverage processing, in particular to a pulp crushing device for fruit juice beverage processing, which comprises a crushing box and a screening component, the screening assembly comprises a filter plate, a rotating column, a spring, a fixing support and a fixing block, the rotating column is rotationally connected with the crushing box, the rotating column obliquely penetrates through the side face of the crushing box, the filter plate is fixedly connected with one end of the rotating column, the filter plate is located in the crushing box, a plurality of filter holes are formed in the filter plate at intervals, and the fixing block is fixedly connected with the crushing box. The two ends of the spring are fixedly connected with the fixed support and the rotating column correspondingly, the spring is located in the mounting cavity, the fixed support is slidably connected with the rotating column, and the end, away from the spring, of the fixed support is located in the inserting opening. And the filter plate can be rotated to be cleaned, so that the filter plate is prevented from being blocked.

The invention relates to a method for producing a foodstuff, comprising the following: a) providing a mixture comprising at least one food constituent and at least one active substance surrounded by at least one liposome, to form a foodstuff; and b) carrying out a hydrostatic high-pressure process (HHP process) on a container filled with the foodstuff.

1. Name of the product in this design: Beverage bottle (fruit juice and tea beverage). 2. Purpose of this design: To hold fruit juice beverages. 3. The key design features of this product are the combination of shape and pattern. 4. The picture or photo that best illustrates the key design points: Design 1 front view. 5. The top view of each design is omitted from the perspective view; the bottom view of each design is omitted from the perspective view of the face that is not frequently used. 6. Design 1 is designated as the basic design.

The application provides a refreshing appetizing phyllanthus emblica honey compound beverage and a preparation method thereof, and belongs to the technical field of fruit juice beverages. According to mass percentages, the phyllanthus emblica compound beverage comprises 8-12% fructose syrup, 3-8% white granulated sugar, 15-25% phyllanthus emblica hydrolate fermentation liquor, 25-35% phyllanthus emblica original juice, 1-3% jujube flower honey, 2-4% honey, 0.6-1% citric acid monohydrate and 0.3-0.8% sodium citrate; wherein the phyllanthus emblica hydrolate fermentation liquor is prepared by mixing fermentation of Kluyveromyces marxianus and Xanthomonas campestris after phyllanthus emblica peel extraction. The phyllanthus emblica compound beverage prepared by the application not only retains the original aroma and nutritional substances of phyllanthus emblica, but also effectively reduces the bitterness, thereby providing a new idea for fruit juice beverages.

The invention discloses a sour orange and fingered citron compound fruit juice beverage and a preparation method thereof, and belongs to the field of fruit juice preparation. The compound fruit juice beverage is prepared from 10%-40% of lime liquid, 1%-5% of fingered citron juice, 5%-10% of a compound sweetening agent and the balance of water, wherein the sweetening agent is prepared by compounding erythritol and D-psicose according to the ratio of (30%-70%): (30%-70%). The preparation method comprises the following steps: cleaning and cutting the raw materials of the lime and the fingered citron, boiling and filtering the lime with peel to prepare lime liquid, juicing and filtering the fingered citron with peel to prepare fingered citron juice, compounding the lime liquid, the fingered citron juice, the sweetening agent and water, homogenizing, performing UHT sterilization, and packaging and inspecting to obtain a finished product. The utilization rate of the lime raw material is increased, the addition of the fingered citron juice improves the flavor of the beverage, the fingered citron juice and the lime liquid synergistically improve the oxidation resistance, the compounded sugar substitute better meets the healthy diet requirement, and the preparation process is simple to operate and suitable for industrial application.

The utility model relates to a residue filtering device for fruit juice beverage processing. The device comprises a roller filter unit, a feeding pipe, a filtrate collecting tank and a filter residue removing mechanism, the roller filter unit is composed of a first fixing seat, a motor, a speed reducer and a filter roller, the filter roller is composed of an inner baffle, an outer baffle, a connecting rod fixedly connected between the two baffles and an annular filter screen laid on the inner side of the connecting rod, and an opening is further formed in the outer baffle; the filter residue removing mechanism comprises a second fixing seat, a mounting arm, a filter residue flow guide groove obliquely formed in the mounting arm, a knife rest fixed above the filter residue flow guide groove and a scraper arranged on the knife rest, and the scraper is attached to the upper inner wall of the annular filter screen. The filter residues attached to the annular filter screen can be scraped off by the scraper and collected by the filter residue flow guide groove, so that the annular filter screen has a self-cleaning effect and has the advantage that the filter screen does not need to be replaced or cleaned after being shut down for a long time.

The invention relates to the technical field of fruit juice processing equipment, in particular to an isolation and anti-oxidation fruit juice beverage mixing machine and a fruit juice beverage production process, the isolation and anti-oxidation fruit juice beverage mixing machine comprises a mixing tank with an opening in the upper end, and is characterized in that a stirring unit is arranged in the mixing tank, and a separation mechanism, a backwashing mechanism and a crushing mechanism are arranged in a stirring cylinder; the backwashing mechanism comprises a spraying cover communicated with the inner cavity of the stirring barrel, and the liquid outlet surface of the spraying cover faces the outer wall of the circular truncated cone barrel and is matched with the outer wall of the circular truncated cone barrel. By means of the composite crushing mechanism capable of achieving rotary shearing and periodic axial cutting, hard fruits can be fully crushed, large-particle-size pulp residues are avoided, and the taste is optimized; meanwhile, by means of centrifugal gradient sieve mesh separation and secondary filtering and recycling design, raw material waste is reduced, and juice purity is guaranteed; and continuous and stable operation of the equipment is guaranteed and the maintenance difficulty is reduced by relying on a backwashing and scraping plate dual anti-blocking structure.

1. Name of the product in this design: Juice Beverage Bottle. 2. Purpose of this design: For use in beverage bottles. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.

1. The name of the design product: fruit juice jar. 2. The use of the design product: the design product is used for containing fruit juice and beverage. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best shows the design points: design 1 perspective view 1. 5. Design 1 is designated as the basic design.

To provide a heat-sterilized fruit juice-containing beverage with reduced thermal deterioration odor. [Solution] A heat-sterilized fruit juice-containing beverage with a fruit juice content of 5 to 30% and a pH of 3.00 to 3.95 contains oolong tea polymerized polyphenols in an amount of 10 to 1500 ppm, and also contains water-insoluble particles derived from fruit.

The utility model discloses a kind of injection mould of nutrient element composite juice beverage bottle cap, including upper die holder, lower die holder and the electric push rod between upper die holder and lower die holder, the center of upper die holder is embedded with material pipe, its bottom side is fixed with die head, the top of lower die holder is equipped with the die cavity and ejector rod of adaptation with die head, the bottom of upper die holder is provided with burr shearing mechanism, burr shearing mechanism includes burr shearing blade, electric heat tracing band built-in in burr shearing blade and burr shearing blade electric push rod, burr shearing blade is located in the outside of die head, it is annular, the top of lower die holder is equipped with burr drop annular groove corresponding with burr shearing mechanism position, die head and die cavity are all provided with cooling mechanism for stripping. The utility model is designed burr shearing mechanism at traditional die head, burr shearing mechanism is cut off to the burr of the bottle cap formed by electric heat tracing band, and through blade edge below burr drop annular groove and suction pump linkage, burr is removed in real time.

The invention relates to application of a natural pigment as a food sweetener, and belongs to the field of food additives. The invention provides application of a natural pigment as a food sweetener. The natural pigment is at least one of mulberry anthocyanin, purple sweet potato anthocyanin, beet red, curcumin, amaranth, capsanthin and monascus red. The mechanism that specific pigment monomers and other sweetening compounds in the natural pigment can be specifically combined with a sweet taste receptor in an oral cavity to improve sweet taste perception is utilized, and the natural pigment with a sweetening effect and the sweetening agent are compounded to construct a sweetening-coloring bifunctional system, so that on one hand, the sweet taste perception can be remarkably enhanced; on the other hand, various colors can be synchronously given to the food, artificial colors are replaced, the safety and attraction of the product are improved, and the method has extremely wide industrial application prospects in the food such as fruit juice beverages and cakes.

The present application relates to a method for improving the sweetness perception of clarified hawthorn juice by using sweet aroma substances and the juice. By studying the cross-modal perception interaction of aroma-taste, the present application uses the perception interaction of limonene, ethyl acetate, eugenol and sucrose with sweet aroma properties to realize the improvement of the sweetness perception intensity in the clarified hawthorn juice, thereby effectively controlling the sucrose concentration in the juice, achieving the purpose of "reducing sugar and increasing sweetness", and also being able to enrich the aroma of the hawthorn juice. Compared with the prior art, the limonene, ethyl acetate and eugenol used in the present application are all natural and healthy food-grade flavors, which can avoid the excessive intake of "high sugar" juice beverages by consumers and thereby cause adverse effects on health, and also provide theoretical support for the research and development of low-sugar juice.

The invention relates to a preparation method of an anti-precipitation cold-extracted coffee fruit juice beverage, and belongs to the technical field of coffee fruit juice beverages. The method comprises the following steps: (1) performing pulse treatment on coffee beans, and spraying enzyme liquid capable of degrading coffee tannin on the coffee beans at the same time; (2) preparing a cold extraction coffee concentrated solution; (3) adding pectin methylesterase into the concentrated fruit juice, heating, and increasing the methyl esterification degree of pectin, so as to obtain fruit juice subjected to pectin modification treatment; and (4) mixing the cold-extracted coffee concentrated solution in the step (2) with the fruit juice modified by the pectin in the step (3), a sweetening agent, a sour regulator, edible essence and drinking water, and performing ultrasonic homogenization to obtain the cold-extracted coffee fruit juice beverage. On one hand, coffee tannin is fully decomposed, and on the other hand, pectin is modified, so that combination of coffee tannin and pectin is fundamentally prevented from two reaction parties. The prepared coffee fruit juice beverage is relatively good in anti-precipitation effect while the flavor is ensured.

1. The name of the design product: ton ton barrel type fruit juice beverage cup (1005). 2. The use of the design product: for containing fruit juice beverage. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: perspective view 1.

The invention relates to the technical field of food processing, and discloses a haw ginseng fruit juice beverage and a preparation method thereof.The preparation method comprises the steps that haw ginseng is selected to obtain haw ginseng with the uniform color and luster and the same maturity, and the haw ginseng is reserved for use; soaking the haw ginseng with the uniform color and the same maturity in a color fixative for color protection treatment, and then blanching the haw ginseng; after the blanching treatment is finished, mixing the crataegus pinnatifida bunge with water, and juicing to obtain crataegus pinnatifida bunge normal juice; mixing the crabapple juice and the taste adjusting mixture according to the mass ratio of 1: 4, stirring, bottling, and finally sterilizing to obtain the crabapple juice beverage. The crataegus pinnatifida fruit juice beverage obtained by the invention is good in taste and stable in quality.

A double-layer degerming device for a fruit juice beverage production line comprises a bottom plate, a first degerming tank is fixedly arranged on the upper portion of a mounting frame, a fruit juice inlet pipe is arranged on the upper portion of the first degerming tank, a second degerming tank is further fixedly arranged between the mounting frame and the bottom plate, and the first degerming tank and the second degerming tank are both arranged in the horizontal direction. The first sterilization tank is further connected with a second sterilization tank through a liquid guide pipe, and the second sterilization tank is further connected with a compressor. A traditional single thermal sterilization process through a heat exchanger or a tubular heat exchanger is replaced by the first sterilization tank and the second sterilization tank, high-temperature circulating sterilization is carried out in the first sterilization tank, then fruit juice subjected to first sterilization treatment is conveyed into the second sterilization tank for ozone sterilization, and in the ozone sterilization process, the sterilization effect is good. Ozone can be synchronously input from different positions of the second sterilization tank, and the ozone can be fully contacted with fruit juice, so that quick and efficient sterilization of the fruit juice is realized, and the equipment cost input is low.

The utility model relates to the technical field of flavor fruit juice beverage processing, in particular to automatic bottle air-drying equipment capable of achieving automatic conveying, which comprises a supporting frame, the inner walls of the opposite sides of the supporting frame are rotatably connected to a conveying mechanism, the top of the conveying mechanism is provided with a plurality of placing boxes, and the front side and the rear side of the top of the supporting frame are provided with protective covers. An outer drying mechanism transversely penetrates through the front side and the rear side of the protective cover, the other end of the outer drying mechanism is inserted into the outer walls of the front side and the rear side of a hot air box, an inner drying mechanism is inserted into the middle of the bottom of the hot air box, and a lifting mechanism is clamped to the outer wall of the inner drying mechanism. According to the improved air drying equipment, the conveying mechanism achieves automatic conveying of the bottle bodies, the bottle bodies are driven to be conveyed rapidly and stably, the production efficiency and the production consistency and stability are improved, the outer drying mechanism and the inner drying mechanism are matched together, air drying operation can be conducted on the outer walls and the inner walls of the bottle bodies at the same time, and the air drying efficiency is improved. And all-directional air drying operation is provided for the bottle body.

The invention belongs to the technical field of bioactive peptide preparation and food processing, and particularly relates to a giant salamander muscle peptide zinc chelate cranberry juice beverage and a preparation method thereof. Giant salamander peptide is extracted from giant salamander muscle, zinc ions are introduced for chelation, the giant salamander muscle peptide zinc chelate is prepared, finally, the giant salamander muscle peptide zinc chelate is compounded with cranberry juice, and then the giant salamander muscle peptide zinc chelate cranberry juice beverage is developed. Compared with a common fruit juice beverage or a single peptide functional beverage, the giant salamander muscle peptide zinc chelate cranberry juice beverage prepared by the preparation method disclosed by the invention is rich in nutritional value, unique in flavor and mouth feel, green and healthy in formula and wide in product application scene, the chelate is high in stability in a beverage system, and the retention rate of zinc is high after high-temperature sterilization and normal-temperature storage; and the product has stable quality in the shelf life, and is suitable for large-scale industrial production.