28 results about "Grapefruit juice" patented technology

1. Name of the product in this design: Beverage Packaging Bottle (Double Grapefruit Juice 1.5L). 2. Purpose of this design: For packaging beverages. 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 features: the front view. 5. The liquid in the design drawings is a background element and does not fall under the scope of the design for which protection is sought.

1. Name of the product in this design: Beverage Bottle (Yingjia Mountain Spring Double Grapefruit Juice). 2. Application of this design: This design is intended for use on 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 features: the front view. 5. This product is made of transparent material. 6. Other situations requiring explanation: The yellow liquid inside the beverage bottle is for highlighting the product's contents and is not part of the protected content. The bottle itself is made of transparent material.

1. Name of the designed product: packing box (100ml*20, 100ml*30 of honeysuckle and grapefruit juice). 2. Use of the designed product: for packing food. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: design 1 perspective view. 5. Design 1 is designated as the basic design.

1. Name of the product in this design: Bottle Label (Meiguolai NFC Red Grapefruit Juice Compound Fruit Juice). 2. Application of this design: This design is used as a label for beverage packaging bottles. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The picture or photo that best illustrates the key design points: Design 1 front view. 5. The design for which protection is sought includes color. 6. This design is a two-dimensional product, and the rear view, left view, right view, top view, and bottom view of Design 1 and Design 2 are omitted. 7. Design 1 is designated as the basic design.

The application discloses a kind of green grapefruit juice product processing method, it includes the following steps: pretreatment: selecting mature, no disease green grapefruit is washed and sterilized, then flushing with pure water after being drained for standby;Juicing: the obtained in previous step is input into juicer, nitrogen is replaced with the air in juicer, then start juicing, stop by pipeline and transfer the juice to the first container, cooling is carried out to pipeline during the transfer process;Canning: the juice in the first container is transferred into filling machine and canned, canned to the second container and then frozen for preservation;Sterilization: after thawing, it is canned to the third container, then HPP cold sterilization is carried out, and green grapefruit juice product is obtained.The application solves the problem of adding pigment in the prior art to maintain the green color of green grapefruit juice.

1. Name of the product of this design: Candy packaging bag (honeysuckle grapefruit juice stick). 2. Purpose of this design product: used for packaging candies. 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 design points: three-dimensional picture.

1. Name of the product in this design: Bottle Label (Double Grapefruit Juice). 2. Purpose of this design: For use as a label on packaging 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. 5. This design is a two-dimensional product, and the left view, right view, top view, and bottom view are omitted.

1. Name of the designed product: food packaging box (jinyinhua yuzu juice). 2. Use of the designed product: packaging food. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

The invention relates to the technical field of food processing, in particular to a four-season grapefruit juice production process based on a quality key control point, which comprises the steps of raw and auxiliary material acceptance check, raw material pretreatment, proportioning, deep processing, automatic filling and capping, sterilization, code printing and labeling, finished product warehousing and the like. Pesticide residue and heavy metal detection is carried out on four-season grapefruit raw materials, technologies such as three-stage countercurrent cleaning, laser-guided peeling, high-precision automatic batching, two-stage homogenization and ultrahigh-temperature instantaneous sterilization are adopted, and full-process digital monitoring and tracing are achieved in combination with an online monitoring system. According to the process, all links of production are accurately controlled, more than 95% of nutritional ingredients of the pulp are effectively reserved, the retention rate of nutrients such as vitamin C and naringin is more than 85%, the total bacterial count of a finished product is smaller than or equal to 10 CFU / mL, and the layering rate in the shelf life is lower than 5%. According to the invention, the product quality, the production efficiency and the safety are obviously improved, the traceability of the production process is realized, and an efficient and high-quality solution is provided for the production of the four-season grapefruit juice.

The invention relates to the technical field of rice milk, in particular to grapefruit coarse grain rice milk and a preparation method thereof.The preparation method includes the steps that composite fermented milk is boiled and cooled to obtain composite cooked milk; uniformly mixing milk powder, probiotics and grapefruit juice to obtain a nutrient material; and adding nutritional materials into the composite cooked pulp, and fully and uniformly stirring to obtain the grapefruit coarse grain rice pulp. Buckwheat is boiled to remove most oxalic acid, follow-up absorption of calcium by the body is facilitated, then superfine ground buckwheat flour and rice flour are pulped, lactobacillus plantarum and saccharomyces cerevisiae are added for combined fermentation, the obtained compound fermentation pulp has various flavor substances, and the compound fermentation pulp is matched with probiotics, so that the body health of children is promoted, and the health of the children is promoted. The milk powder and the grapefruit juice are added into the compound fermented pulp, so that sufficient milk flavor, fruit flavor and sweet flavor are provided for the grapefruit coarse grain rice milk, the slight sourness of the rice milk is suppressed, the rice milk is more suitable for the mouth feel of children, and meanwhile, nutrient substances such as calcium and vitamins can be supplemented for the children.

1. Name of the designed product: Beverage bottle (tribute to chrysanthemum and double citrus juice). 2. Use of the designed product: The designed product is used for beverage bottles. 3. Design points of the designed product: Combination of shape and pattern. 4. Picture or photo that best indicates the design points: Perspective view.

The utility model discloses grapefruit juice filtering equipment, and particularly relates to the technical field of grapefruit juice production equipment.The grapefruit juice filtering equipment comprises a filtering tank, a tank cover is movably installed at the top of the filtering tank, a feeding assembly used for adding grapefruit juice into the filtering tank is arranged in the tank cover, a filtering net is installed in the filtering tank, and a filter screen is installed in the filtering tank. Cleaning assemblies for preventing the filter screen from being blocked are arranged on the two sides of the filter screen. According to the grapefruit juice filtering device, grapefruit juice can be evenly scattered to the surface of the filter screen, the grapefruit juice is effectively prevented from being concentrated at one position of the filter screen, the filtering efficiency is further improved, impurities can be brushed away and collected when many impurities are accumulated on the surface of the filter screen, and the situation that the filtering work is affected due to the fact that the filter screen is blocked is effectively avoided.

The invention belongs to the technical field of plant molecular breeding, and particularly relates to application of a CitCesA8 gene in regulation and control of citrus juice sac cellulose biosynthesis. After grapefruit juice sacs are treated at different temperatures, the CitCesA8 gene expression level and the cellulose content of the juice sacs show an obvious positive correlation trend. The content of cellulose in leaves can be effectively increased by overexpressing the gene in the leaves of the Huyou. By constructing the recombinant plasmid pBI121-CitCesA8, the stable overexpression of the CitCesA8 gene in the arabidopsis thaliana is realized, and the cellulose content and spatial distribution of the arabidopsis thaliana stalk are obviously increased. The results show that the CitCesA8 gene can be used for regulating and controlling the cellulose content of citrus juice sacs and the occurrence of dry water, can also be applied to breeding citrus varieties with low juice sac cellulose content and good slag melting property in molecular marker-assisted breeding, and has wide application prospects in fresh keeping and quality improvement of picked citrus fruits.

1. Name of the product in this design: Packaging Bottle (Fresh Cold-Pressed Grapefruit Juice from Shatin). 2. Purpose of this design: For holding fruit juice beverages. 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.

The invention belongs to the technical field of wine brewing, and particularly relates to a preparation method of grapefruit and plum wine. Comprising the following steps: (1) cleaning; (2) sugaring; (3) uniformly mixing green plum juice, grapefruit juice, water, honey, a yeast protective agent and yeast; 4) temperature-controlled fermentation; 5) separation; 6) storage and aging; 7) blending; the grapefruit juice and the green plum juice are combined and fermented to prepare the special fruit wine with grapefruit and green plum dual flavors, and the problems of long production period and poor flavor retention in traditional fruit wine production are effectively solved by introducing a flavor protective agent, pH value regulation and control and a composite stimulus-responsive microcapsule pigment technology in a clarification process.

1. The name of the design product: bottle stickers (from the green gold orange double grapefruit juice). 2. The use of the design product: for bottle stickers. 3. The design points of the design product: in the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design product is a flat product, omitting the left view, right view, top view and bottom view.

1. Name of the product in this design: Packaging box (100ml honeysuckle grapefruit juice, 100ml loquat and pear juice). 2. Purpose of this design: for packaging. 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. Design 1 is designated as the basic design.

The present invention relates to the field of sterilization technology of beverage bottle filling production lines, and specifically to a sterilization system of a double grapefruit juice digital filling production line, comprising beverage bottles, a conveyor line and a sterilization device, wherein the sterilization device is composed of a side-by-side array of several sterilization units, the sterilization unit comprising a mounting frame, the mounting frame comprising an upper support plate and a lower support plate parallel to each other, a lifting mechanism is provided on the side of the upper support plate facing the lower support plate, the lifting mechanism comprises a lifting plate, two U-shaped plates are provided above the lifting plate, and a main sterilization component and a spare sterilization component are provided side by side below the lifting plate; the present invention provides a main sterilization component and a spare sterilization component, and when the main sterilization component is damaged and cannot work normally, the spare sterilization component moves to the straight line where the main sterilization component is located, thereby realizing that the production line can continue to operate after the main sterilization component is damaged, and the sterilization effect of the sterilization device on the beverage bottles remains unchanged.

1. Name of the product in this design: Packaging box (Leyuan Double Grapefruit Juice 280g 0808 Gift Box). 2. Purpose of this design: This design is used for packaging boxes for holding beverage products. 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 features: the front view. 5. Other situations requiring explanation: The gray box area in the left view is the barcode area.

1. Name of the designed product: food packaging bag (jinyinhua yuzu juice). 2. Use of the designed product: packaging food. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

1. Name of the designed product: packing bag (jinyuhua yuzu juice A). 2. Use of the designed product: packing bag for fruit juice. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo showing the design points: front view. 5. The designed product is a thin product, and other views are omitted.

This invention relates to edible sauces, specifically to a grapefruit wasabi sauce and its preparation method. The preparation method includes: preparing grapefruit juice, grapefruit oil, and grapefruit peel derivatives; cutting wasabi rhizomes and leaves into pieces, mixing with grapefruit juice, pre-cooling, grinding, adding grapefruit oil, and homogenizing to obtain a preliminary sauce; adjusting the pH with whey protein solution, adding tea polyphenols, and dispersing to obtain a suspension; dispersing grapefruit peel derivatives in water to obtain a dispersion, mixing with the suspension, adjusting the pH, and stirring to obtain a composite granular material; adding the composite granular material to the preliminary sauce and dispersing to obtain a semi-finished product; adding granular wasabi, salt, sweetener, and grapefruit pulp, stirring, and filling to obtain grapefruit wasabi sauce. The wasabi sauce prepared by this invention can effectively retain the flavor components ITCs of wasabi, and still has a high content of ITCs after long-term storage; the addition of grapefruit pulp and sweetener to the sauce neutralizes the spiciness and enhances the overall flavor complexity and roundness.

1. Name of the product in this design: Packaging bag (Yazhizhi Honeysuckle Double Pomelo Juice). 2. Purpose of this design: For packaging beverage products. 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 features: the front view.

The invention relates to the field of food beverage processing, and discloses a green tea compound beverage capable of clearing heat, decreasing internal heat and refreshing and a preparation method thereof, the beverage is prepared from high fructose corn syrup, white granulated sugar, green coffee bean skin, Longjing green tea leaves, honeysuckle, pomelo concentrated juice, a compound acidity regulator, an antioxidant color fixative and a compound flavor enhancer. The method is characterized in that a step-by-step gradient extraction process is adopted, materials are sequentially fed according to the characteristics of the raw materials in a constant-temperature system at 83-87 DEG C, and the accumulative thermal extraction duration of the green coffee bean skin, the Longjing green tea and the honeysuckle flowers is accurately controlled to be 30 minutes, 20 minutes and 10 minutes respectively. The preparation method effectively solves the problem of bitterness and astringent taste superposition caused by mixed extraction of multiple raw materials, and is matched with a specific flavor and acidity adjusting system, so that the functional components of the raw materials are reserved, the bitterness is reduced, the problem that the herbal flavor shields the fruity flavor is solved, and the composite beverage with harmonious flavor and clear and stable layers is obtained.

The invention belongs to the technical field of molecular marker development and breeding, and particularly relates to an InDel molecular marker closely linked with grapefruit juice sac granulation and application of the InDel molecular marker. The nucleotide sequence of the InDel molecular marker is shown as SEQ ID NO: 1, the InDel molecular marker is closely linked with grapefruit juice sac granulation, the grapefruit juice sac granulation character can be identified, meanwhile, a filial generation single plant with the character can be removed in the seedling stage, the citrus hybridization seed selection cost is reduced, and the new variety breeding efficiency of citrus hybridization breeding is improved. A primer pair is developed based on the InDel molecular marker, PCR amplification is carried out through the primer pair, the genetic juice sac granulation phenotype of the pomelo fruit filial generation can be rapidly and accurately identified, the cost is low, and the accuracy rate is high.