168 results about "Grapefruit juice" patented technology

Provided are a rat-eye bean extract improving blood glucose control and bioactivity, which is produced from rat-eye beans as health food so as to be able to improving storability, portability and potability, and a method of producing the same. The rat-eye bean extract is produced by putting rat-eye beans, which are cleanly washed without foreign materials and are soaked in water for five hours, and water into a steam pot at a volume ratio of 3:1 along with rice straw, fermenting water, which is boiled to steam the rat-eye beans in weak flames for five hours, in a hot-floored room for two to three days, putting the fermented water and a grapefruit juice into the steam pot at a weight ratio of 99:1, and heating a mixture of the fermented water and the grapefruit juice in a closed state at a temperature of 110 to 120° C. for four to five hours.

The invention discloses a grapefruit vinegar, a preparation method thereof and a production method of beverage thereof, and belongs to the technical field of fermenting food processing. The method comprises the following steps: by using S.cerevisiae HY16 CGMCC No.3450 as the strain and grapefruit juice as the raw material, carrying out alcoholic fermentation to prepare the grapefruit wine; fermenting the grapefruit wine into the grapefruit vinegar by using the acetic acid bacterial strain; and sealing, ageing, filtering, filling and sterilizing to obtain the grapefruit vinegar beverage. The invention adopts the self-bred new strain and new process, thereby increasing the fermentation rate, shortening the production cycle and obviously enhancing the quality of the fruit vinegar product; and the invention provides an effective way for the development and utilization of grapefruit resources. The invention can be popularized in the industries of fermentation and food beverages.

The invention discloses a brewing method of grapefruit wine. The brewing method is characterized in that the whole grapefruit is used as the raw material, soluble solid, alcohol content and sensory evaluation are used to research influence of different pretreatment methods and yeasts on fruit wine fermentation, and strain capability evaluation tests show that yeasts SY and BV818 which are high in fermentation capability, high in wine yield and good in taste have high acid resistance, potassium metabisulfite resistance, sugar resistance and alcohol content resistance and are optimal strains for brewing the grapefruit wine. The free radical removing ability of the grapefruit wine brewed by the method reaches 73.69%, and the FRAP value of the grapefruit wine reaches 196.60mmol Fe<2+>/L; the grapefruit wine has the special fragrance and taste of the grapefruit and has effects of moistening the throat and dredging the intestines. The brewing method has the advantages that resources are utilized reasonably, grapefruit processing is further deepened, fruit wine varieties are enriched, grapefruit peel resources are utilized comprehensively, and the method is good in social and economic benefits.

The invention provides a high-yield breeding method of honeybees and belongs to the technical field of livestock breeding. The breeding method comprises the following steps: firstly, selecting a honeybee breeding farm and arranging beehives; applying miticides to the beehives at a fixed period to remove honeybee mites; feeding feed a in the nighttime of breeding the honeybees; additionally feeding feed b in a spawning period of a queen bee, wherein the feed a is prepared from the following raw materials: honey, white sugar, snow pear juice, Hami melon juice, grapefruit juice, lychee juice, citric acid, table salt and water; and the feed b is prepared from the following raw materials: pollen, skimmed milk powder and protein powder. The breeding method provided by the invention is safe and reliable; bee swarms can become large gradually through selecting the breeding farm, killing the honeybee mites and scientifically and reasonably feeding the feed; the feed is scientifically composed of the natural raw materials and can provide sufficient sugar and nutrients to the honeybees, so that healthy development of the honeybees is accelerated and the morbidity is reduced; and the yield and eating safety of the honeybees are improved.

An abyssal fish collagen oral liquid relates to a collagen oral liquid. The present invention solves the problem that the present collagen oral liquid is not capable of supplying water to skin. The abyssal fish collagen oral liquid of the present invention mainly consists of abyssal fish collagen, chitine extract, orange juice, grapefruit juice, apple juice, spice, granulated sugar, fructose syrup, citric acid, lactic acid, sodium citrate, vitamin E and water. The acid mucopolysaccharide formed in human body by the product of the present invention can supply water directly and moisten the skin, and at the same time can improve the microcirculation and strengthen the moistening degree of the skin, thus improving the water-retaining ability of skin, being elastic, reducing the wrinkles, taking the effect of complete skin protecting and solving the problem that skin lacks water.

The invention discloses a grapefruit yogurt and a processing method thereof. The grapefruit yogurt is prepared from the following materials by percentage: 5-18% of skim milk powder, 2-10% of grapefruit juice, 2-12% of sugar, 0.2-0.8% of a stabilizer, 2.5-12% of strain, and the balance of water. According to the grapefruit yogurt, the grapefruit juice, the skim milk powder and water are taken as main materials; proper sugar and stabilizer are added; the grapefruit yogurt is prepared by the procedures of preparing the grapefruit juice, preprocessing the materials, burdening, homogenizing, sterilizing, inoculating and freezing a leavening agent. The prepared grapefruit yogurt is unique in taste and abundant in nutrition, and has the characteristics of promoting digestion function, invigorating stomach and enriching blood, and having low production cost. The grapefruit juice disclosed by the invention is free of bitter taste, good in mouthfeel and suitable for people of all ages after debitterizing treatment.

The invention discloses a summer heat-relieving appetizing fruit vinegar beverage and a processing method thereof. The summer heat-relieving appetizing fruit vinegar beverage is prepared from 10-14 parts by weight of smoked plum, 6-8 parts by weight of aralia elata seem, 10-15 parts by weight of pawpaw, 4-6 parts by weight of alga, 10-20 parts by weight of grapefruit juice, 10-15 parts by weight of Quzhou black peach juice, 3-5 parts by weight of haw powder, 3-5 parts by weight of poria cocos powder, 3-6 parts by weight of coptis honey, 2-4 parts by weight of mango seed, 1-2 parts by weight of plum blossom, 2-3 parts by weight of radix polygonati officinalis, 1-2 parts by weight of caragana korshinskii flower, 2-3 parts by weight of silktree flower, 5-10 parts by weight of a nutrition additive and a proper amount of apple original vinegar and water. The summer heat-relieving appetizing fruit vinegar beverage has rich and balanced nutrition, has a cool, refresh and sour-sweet taste and a unique local flavor, contains traditional Chinese medicine functional components having effects of clearing heat, cooling blood, nourishing yin and blood, appetizing and invigorating spleen, and promoting the production of body fluid to quench thirst, can improve body immunity, clam and soothe the nerves, clear summer heat and relieve fever, and help digestion and is convenient for drinking.

The invention discloses health milkwort root-loach rice. The health milkwort root-loach rice is prepared from the following raw materials in parts by weight: 230 to 260 parts of pearl rice, 10 to 20 parts of semen juglandis, 9 to 12 parts of camellia oil, 5 to 6 parts of potato dregs, 8 to 9 parts of loach, 9 to 12 parts of rooster meat, 6 to 8 parts of ziziphus mauritiana, 5 to 7 parts of california burclover, 8 to 10 parts of black tomatoes, 8 to 9 parts of barley germs, 8 to 10 parts of grapefruit juice, 4 to 5 parts of pearl powder, 1 to 2 parts of albizia flower, 2 to 4 parts of globe amaranth, 2 to 3 parts of milkwort root, 2 to 3 parts of hairyvein agrimonia herb, 1 to 3 parts of cortex lycii, and 7 to 9 parts of nutritional additive powder. According to the health milkwort root-loach rice, loach is rich in protein, calcium and iron and other elements and has the effects of lowering down blood fat and blood pressure and improving immunity; black tomatoes contain a plurality of vitamins, and camellia oil has the functions of resisting cancer and strengthening heart, resisting oxidization and resisting fatigue; meanwhile, milkwort root and other Chinese herbal medicines are adopted, so that the rice has the functions of tranquilizing the mind and promoting the intelligence as well as improving the sleep after being eaten for a long term.

The invention discloses a fresh ossein condiment and a preparation method thereof. The condiment is prepared from the following raw materials in parts by weight: 200-210 parts of chicken bone meat, 100-110 parts of pig bone meat, 50-55 parts of cattle bone meat, 10-12 parts of scallion, 20-23 parts of ginger, 18-20 parts of garlic, 15-18 parts of inosinic acid, 1-2 parts of guanylic acid, 13-15 parts of methionine, 8-10 parts of glycine, 4-5 parts of a bone breaking agent, 8-10 parts of netmeg, 4-5 parts of clove, 10-12 parts of minced squid meat, 3-4 parts of kelp particles, 5-6 parts of coffee bean powder, 4-5 parts of mung bean juice, 6-7 parts of dry white fungus, 3-4 parts of red bell peppers, 3-5 parts of laver, 8-9 parts of melon juice, 15-18 parts of grapefruit juice, 1-2 parts of lophatherum herb, 1-2 parts of honeysuckle, 0.5-1 part of safflower seed, 1-2 parts of plantain herb, 1-2 parts of rhizoma alismatis leaves, an appropriate amount of water, and 30-40 parts of a nutrient addition agent. The chicken bone meat, the pig bone meat and the cattle bone meat are added to the condiment disclosed by the invention, so that the condiment is rich in nutrition, delicious in taste and novel in technology.

The invention discloses a beverage for dispelling the effects of alcohol, which consists of the following components: 30-50 parts of plant concentrated liquid, 20-30 parts of tomato juice, 20-40 parts of watermelon juice, 15-25 parts of grape juice, 5-10 parts of grapefruit juice, 5-10 parts of celery juice, 5-10 parts of green juice and 30-60 parts of honey. The beverage is prepared by mixing, sterilizing and packaging the raw materials. The raw materials of the beverage are conventional food materials, which are readily available and low in cost; and the beverage has no toxic and side effects with a good effect and quick response.

The invention belongs to the technical field of processing and manufacturing of II-VI class soft fragile crystals and discloses an environment-friendly II-VI class soft fragile crystal grinding and polishing method. The method is characterized in that samples are II-VI class soft fragile crystals, waterproof sand paper is made by adopting fixed abrasive, a fixed abrasive millstone is taken as a grinding tool, abrasive is one of alumium oxide, ceric oxide and silicon dioxide, the grain size is 2000-5000, the rotating speed of both a workpiece and a grinding disc is 40-80rpm, the pressure is 15-20kPa, grinding fluid is deionized water, grinding time is 3-10min, chemical mechanical polishing solution is composed of silica solution and hydrogen peroxide, the pH value of the silica solution is 6-8, the grain size of silicon dioxide is 50-80nm, pH regulator is one of orange juice, grapefruit juice, haw juice, tomato juice and lemon juice, the pH value of the polishing solution after being adjusted is 4-6, the rotating speed of both the workpiece and a polishing disc is 40-80rpm, the pressure is 20-30kPa, and the polishing time is 20-40min. The environment-friendly II-VI class soft fragile crystal grinding and polishing method has the advantage that environment-friendly grinding and polishing of the II-VI class soft fragile crystals are realized.

The invention discloses a preparation method of honey grapefruit tea, which comprises the steps of separating the raw grapefruit, washing and peeling to obtain grapefruit pulp and grapefruit peel; slicing the grapefruit peel and adding water, and blanching, draining, squeezing and baking to obtain dry slices of grapefruit peel; dicing the grapefruit pulp, breaking, beating and squeezing to obtain fresh grapefruit juice; adding citric acid and Vc, and boiling; after the product is cooled, adding naringinase, homogenizing the juice, performing enzyme deactivation and filtering to obtain the debitterized acidized grapefruit juice; mixing the dry slices of grapefruit peel, honey, debitterized acidized grapefruit juice, white granulated sugar, high fructose syrup and pectin in a dosing tank; stirring at high temperature and bottling and sealing while the mixture is hot; sterilizing and cooling to obtain the honey grapefruit tea. The preparation method disclosed by the invention has the advantages that the prepared honey grapefruit tea is standard in quality and good in taste, does not contain preservative and flavor, has the special rich aroma of grapefruit and maintains most natural nutritional ingredients of grapefruit; industrial production can be realized by use of the existing equipment and means.

The invention discloses a making method for composite cherry fruit vinegar, and belongs to the technical field of fruit vinegar processing. The making method is characterized in that every 100 weight parts of the composite cherry fruit vinegar mainly comprise 40% of cherry juice, 20% of grapefruit juice, 10% of dahurian rose fruit juice, 7% of gooseberry juice, 5% of Chinese wolfberry juice, 3% of honey and 15% of fructose and made by being processed through the steps of separate pulp extracting, juice taking and mixing, precooking, sugar adding, alcoholic fermenting, acetic fermenting, filtering, mixing, canning, sterilizing and the like. The making method has the advantages that the composite cherry fruit vinegar is heavy in fruit taste, faint scent and unique, has the unique flavor of cherries, contains the rich nutrition substances which are necessarily needed by a human body, is beneficial for promoting the regenerative action of hemoglobin, has the better treatment effect on regulating Qi, activating blood circulation, calming the liver and removing heat and the effects of regulating middle energizer, tonifying Qi, dispelling wind and eliminating dampness, and is an economical, practical, delicious, nutrient green health-care beverage and flavor.

The present invention relates to a pharmaceutical composition comprising tacrolimus or an analogue thereof and a substance being a substrate for CYP3A4 and/or P-glycoprotein, oral solid dosage forms comprising the pharmaceutical composition such as tablets, methods for preparing the pharmaceutical composition and oral dosage forms and use of the pharmaceutical composition for preparing a medicament. The substance being a substrate for CYP3A4 and/or P-glycoprotein is preferably cyclosporine A. The invention further relates to treatment of a patient in need thereof by coadministration of the combination according to the invention. In a further aspect, the invention relates to the above combination further comprising a CYP3A4 inhibitor compound, preferably a compound naturally occurring in citrus juice, for example grapefruit juice, preferably a spiro ortho ester compound.

The invention discloses a preparation method of nitrogen- and sulfur-doped fluorescence carbon dots. The fluorescence carbon dots are prepared by a hydrothermal method adopting grapefruit juice as a precursor and an N- and S-containing compound as a passivator. The method comprises the following steps: adding the grapefruit juice together with ammonium sulfate, ammonium persulfate, thioacetamide and ammonium sulfide respectively into a reaction kettle and heating for several hours; and centrifuging the reaction liquid, filtering with a filtering membrane and dialyzing to obtain an aqueous solution of carbon dots. According to the preparation method disclosed by the invention, the adopted grapefruit juice comes from natural resources and is easily available; and the doped nitrogen and sulfur are good for enhancing the fluorescence property. The method has the advantages of simple preparation process and controllable conditions and is green and environmentally friendly.

The invention discloses a method for using grapefruit juice to restore silver ions in silver nitrate solution. The method includes: well mixing about 20mL of freshly squeezed grapefruit juice with about 20mL of 0.01-0.1mol/L silver nitrate solution under the constant-temperature water bath at about 30 DEG C, allowing the two to react in a 50mL small beaker, standing the reaction liquid for 48 hours, using a high-speed centrifuge to separate sedimentation, washing the sedimentation with anhydrous ethanol, and centrifuging the washed sedimentation with the high-speed centrifuge to obtain the products.

The invention discloses olive-fruit tea and a preparation method thereof. The olive-fruit tea is made of the following raw materials in part by weight: 20-40 parts of olive fruits, 10-20 parts of green tea, 30-50 parts of apple juice, 20-30 parts of crystal sugar and 20-40 parts of grapefruit juice. The preparation method of the olive-fruit tea comprises the following steps of: 1) selecting undamaged ripe apples, washing the apples to be clean, peeling the apples, removing kernels and extracting the juice to obtain the apple juice; 2) selecting undamaged ripe grapefruits, washing the grapefruits to be clean, peeling the grapefruits, removing seeds and extracting the juice to obtain the grapefruit juice; and 3) taking 20-40 parts of olive fruits, adding 500-600 parts by weight of water forboiling in water, boiling for 5-8 minutes in slow fire after the water is boiling, then adding 10-20 parts by weight of green tea, 30-50 parts by weight of apple juice, 20-30 parts by weight of crystal sugar and 20-40 parts by weight of grapefruit juice, evenly mixing and filtering to obtain the olive-fruit tea. The obtained olive-fruit tea can take very good effects of producing the saliva and quenchinging the thirst, promoting the appetite and invigorating the spleen, moistening and beautifying the skin, enhancing the immunity, and the like.

The invention discloses a grapefruit juice anti-wrinkle skin care formula. The invention aims to provide a new formula which is characterized in that natural grapefruit juice extract, sweet almond extract, calendula extract, lucid gpositive electroderma extract, pearl powder and almond oil are taken as main raw materials and then are compounded with anti-wrinkle traditional Chinese medicine soup, honey, glycerol, wool fat, anti-wrinkle moisturizing factors and vitamins. The formula contains no chemical matter adverse to human skin, including, any essence, pigment, preservative, and the like. The anti-wrinkle skin care formula provided by the invention has the effects of relieving and regulating skin, increasing skin humidity and smoothness, improving skin quality and especially resisting and preventing wrinkle.

The invention relates to a chrysanthemum tea drink recipe which is composed of the following raw materials in weight by part: 10-20 grams of dried chrysanthemum, 5-10 grams of lily, 6-8 grams of bulbus fritilariae, 20-25 grams of crystal sugar, 50-80 ml of grapefruit juice, and 50-60 ml of sugar cane juice, and the chrysanthemum tea drink is prepared by mixing raw juice with drinking water together. The chrysanthemum tea drink is sweet and delicious, has a unique flavor of chrysanthemum, also has the effects of engendering liquid and allaying thirst, wetting throat and eliminating dryness, and clearing heat and detoxifying, and is specially suitable for drinking in autumn to achieve the goal of health maintenance.

The invention relates to a health drink, in particular to a spleen strengthening and stomach nourishing health drink, which is pure natural. According to a technical solution adopted by the invention, the health drink is prepared from 20-30g of mung beans, 20-50g of strawberries, 15-20g of auricularia auricular, and 200ml of grapefruit juice. The preparation steps include: mixing the mung beans, the strawberries and the auricularia auricular together, adding distilled water to boil them, combining the filtrate, and concentrating the liquid to 35-50ml; and then mixing the original liquid with the grapefruit juice together, and stirring the mixed solution evenly.

The present invention relates to collagen peptide direct drinking powder having functions of improving sleep, relaxing bowels and whitening skin, and a preparation method thereof. The collagen peptidedirect drinking powder comprises the following raw material components in parts by weight: 65-70 parts by weight of fish collagen peptide powder, 10-15 parts by weight of xylooligosaccharide, 5-10 parts by weight of galactooligosaccharide, 5-10 parts by weight of stachyose, 5-10 parts by weight of gamma-aminobutyric acid, 5-10 parts by weight of spirulina platensis freeze-dried powder, 5-10 partsby weight of yeast freeze-dried powder, 1-2 parts by weight of vitamin E, 1-2 parts by weight of vitamin C, 1-2 parts by weight of L-malic acid and 1-2 parts by weight of grapefruit juice powder. Theprovided collagen peptide direct drinking powder has effects on improving sleep, relaxing bowels and whitening skin; and the product can be directly eaten, can retain heat sensitive active ingredients, and at the same time solves a defect that traditional products need to be brewed for eating.

The invention discloses an electromagnetic radiation prevention beverage and relates to drinks. The electromagnetic radiation prevention beverage comprises the following components in percentage by weight: 15%-30% of appendicula terrestris extracting solution, 25%-80% of green tea water, 2%-20% of red grapefruit juice, 1%-20% of carrot juice and 1%-8% of honey. The anti-electromagnetic radiation beverage provided by the invention adopts appendicula terrestris and green tea as main components, so that the components are natural, and the electromagnetic radiation prevention beverage has the health-care effects of reducing blood glucose, preventing oxidization, electromagnetic radiation and fatigue, sour and has the sweet mouthfeel.