89 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.

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 belongs to the technical field of food processing, and particularly relates to a citrus gonggan whole fruit juice beverage and a preparation method thereof. The citrus gonggan whole-fruit juice provided by the invention is prepared by the following steps: performing whole-fruit juicing on a citrus gonggan raw material by adopting technologies such as fruit juice micronization combined with compound enzyme efficient catalysis and the like, performing wet-process superfine grinding treatment on tissues such as pulp and peel, effectively crushing, dispersing, homogenizing, emulsifying and sterilizing, and then adding compound enzyme for enzymolysis, debitterizing and sterilizing to obtain the citrus gonggan whole-fruit juice. The citrus gonggan whole fruit juice beverage prepared by the preparation method disclosed by the invention has the advantages of strong citrus gonggan flavor, moderate viscosity, rich taste, rich nutrition and high stability, and a theoretical basis is provided for developing high-quality citrus gonggan whole fruit juice products.

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.

The utility model relates to the field of fruit juice beverage canning, and discloses a fruit juice beverage linear canning machine which comprises a supporting frame, a fruit juice beverage storage box is fixedly installed on the inner wall of the rear side of the supporting frame, a conveying belt is rotatably installed on the inner wall of the bottom of the supporting frame, and a plurality of bottle bodies for filling are arranged above the conveying belt. The fruit juice beverage filling device has the following advantages and effects that through the arrangement of the filling assembly, a screw rod can drive a sliding clamping plate to fix a bottle body for filling through screw-thread fit after rotating; a first electric telescopic rod is controlled to drive a fixing frame so that a filling sleeve can enter the inner side of a bottle body, fruit juice on the inner side of a fruit juice beverage storage box is conveyed to the inner side of the filling sleeve through a pump machine and a connecting pipe, a second electric telescopic rod is controlled to drive a control rod and a piston to descend, and the inner side of the bottle body for filling can be filled with the fruit juice through the piston.

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.

The invention provides a refreshing and appetizing green cumquat honey composite beverage and a preparation method thereof, and belongs to the technical field of fruit juice beverages. The green kumquat compound beverage comprises the following components in percentage by mass: 8-12% of high fructose corn syrup, 3-8% of white granulated sugar, 15-25% of green kumquat hydrolat fermentation liquor, 25-35% of green kumquat normal juice, 1-3% of Chinese date honey, 2-4% of honey, 0.6-1% of citric acid monohydrate and 0.3-0.8% of sodium citrate. Wherein the green kumquat hydrolat fermentation liquor is prepared by extracting green kumquat peel and then carrying out mixed fermentation on the extracted green kumquat peel and the extracted green kumquat peel and the extracted green kumquat peel and the extracted green kumquat peel and the extracted green kumquat peel and the extracted green kumquat peel. The prepared green kumquat compound beverage not only retains the original fragrance and nutrient substances of the green kumquats, but also effectively relieves the bitter taste, and provides a new thought for fruit juice beverages.

1. The name of the product under this design: cup (green tea cup CJ62). 2. Purpose of the product of this design: a cup used for holding water, juice, and beverages. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

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.

The present invention discloses a fruit juice beverage for reducing blood sugar and increasing sweetness by using sweet orange aroma substances and a preparation method thereof. The fruit juice beverage contains linalool at a mass percentage of 0.05% - 0.3%, geraniol at a mass percentage of 0.025% - 0.3%, limonene at a mass percentage of 0.025% - 0.3%, neral at a mass percentage of 0.025% - 0.3%, citronellal at a mass percentage of 0.025% - 0.3%, octanal at a mass percentage of 0.025% - 0.3%, citral at a mass percentage of 0.025% - 0.3%, caryophyllene at a mass percentage of 0.01% - 0.3%, and sucrose at a mass percentage of 1% - 10%. By studying the interaction between eight spices such as limonene, linalool, neral, geraniol, octanal, citral, caryophyllene, and citronellal and sucrose, the present invention controls the concentrations of the spice substances and sucrose in the beverage, achieving the effect of reducing blood sugar and increasing sweetness. Compared with the prior art, the spices used in the present invention are natural and healthy, and the prepared beverage has a moderate sweetness and high comfort level.

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.

1. Name of the product of this design: Packaging bottle (grape compound juice drink, peach juice drink). 2. Purpose of this design product: used for packaging products. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: Design 1 3D drawing. 5. Designate Design 1 as the base design.

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.

The utility model discloses mixing equipment for fruit juice beverage production, which structurally comprises a support plate, a mixing mechanism, a motor, a support column, a barrel cover and a drainage tube, the support plate is welded on the inner side of the support column, the motor is mounted on the surface of the support plate, the upper end of the motor is embedded and fixed at the lower end of the middle of the mixing mechanism, and the support column is vertically welded at the lower end of the mixing mechanism. After the autorotation rod rotates, the spring is enabled to swing outwards with the lower end as the upper end of a fixed point under the action of spiral force, so that the upper end and the lower end of the stress plate swing, and then the irregular stirring effect on a mixture is enhanced; the situation that the mixture is uniformly stressed and easily forms a vortex state is prevented, the situation that the mixing degree of the fruit juice beverage is affected due to over-uniform stirring is avoided, pulp in the mixture enters gaps in the collecting plate, the effect of filtering and collecting small pulp in the mixture again is achieved, and the situation that the purity of the fruit juice beverage is affected by the small pulp is avoided.

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.

1. Name of the Design Product: Milk Tea Machine. 2. Use of the Design Product: This design product is mainly used for making milk tea and various fruit juice beverages. 3. Design Key Points of the Design Product: Lies in the shape. 4. Picture or Photograph that Best Illustrates the Design Key Points: Three-dimensional view.

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.