18 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 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 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 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.

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: 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.