8 results about "Grapefruit oil" patented technology

The utility model provides a grapefruit oil temperature control squeezing extraction device, which relates to the technical field of grapefruit oil extraction and comprises a support frame, an extraction barrel is rotatably connected to the joint of the support frame, a mixing cavity and a heating cavity are respectively arranged in the extraction barrel, an isolation disc is arranged between the mixing cavity and the heating cavity, and a squeezing assembly is arranged at the top of the extraction barrel. The squeezing assembly comprises a portal frame, a hydraulic part is fixed to a top face connector of the portal frame, a squeezing barrel, a squeezing disc and a slitting barrel are sequentially arranged at the bottom of the squeezing end of the hydraulic part, and a cutting disc is fixed into the slitting barrel. The grapefruit oil extraction device is simple in structure, the cut grapefruit enters the extraction barrel to wait for extraction treatment, the grapefruit oil extraction comprehensiveness and efficiency can be improved, residue waste is reduced, squeezing and cutting are integrally designed, and the occupied area of the device is reduced.

The invention relates to the technical field of essences, and particularly discloses a composite grapefruit essence for a beverage and a preparation method thereof, the composite grapefruit essence for the beverage comprises the following components by mass: 1.25-1.55 parts of composite grapefruit oil; 0.144 to 0.166 part of an aromatic agent; 0.02 to 0.04 part of an acidity regulator; 0.09 to 0.11 part of a fragrance retaining agent; 0.09 to 0.11 part of an antioxidant; 98.024 to 98.406 parts of a solvent; the composite grapefruit oil is compounded from pomelo oil, grapefruit oil and golden blue pomelo oil. The preparation method has the advantages that the stability of the grapefruit flavor essence is higher, and more natural and vivid grapefruit flavor can be brought.

The present invention provides an external-use medicine for incontinence dermatitis and a preparation method thereof. The external-use medicine comprises 20-35 parts of modified grapefruit oil, 10-20 parts of a biodegradable film-forming polymer, 5-10 parts of a composite anti-inflammatory agent, 8-15 parts of an astringent, 5-15 parts of an emulsifier, and 3-10 parts of a moisturizer, wherein the composite anti-inflammatory agent contains a composite extract of Torreya grandis, Alpinia oxyphylla, and Lygodium japonicum in a specific mass ratio. The modified grapefruit oil is extracted by multiple steps such as crushing, enzymatic hydrolysis, pulsed electric field, and high-voltage microfluidization; the composite anti-inflammatory agent has its specific water immersion ultrasonic extraction method; and each raw material component such as the biodegradable film-forming polymer and the astringent also has a clear composition. Its preparation method covers the steps of raw material processing, ultrasound-assisted fusion, adding other ingredients and stirring, and can eventually be made into a spray, gel, or cream dosage form. The present invention integrates a variety of natural and functional ingredients to provide an effective external-use medicine for the treatment of incontinence dermatitis, which is expected to improve the patient's skin symptoms and promote skin repair.

The utility model relates to pomelo oil grinding field discloses a kind of pomelo processing oil grinding machines, including pomelo processing oil grinding machine body, the side of oil grinding machine body is equipped with feed inlet, the feed inlet is fixedly connected with feed frame, the side of feed frame is fixedly connected with mounting plate, adjustable screening mechanism for screening pomelo is arranged between feed frame and mounting plate, two main needle rollers are rotatably connected on the front and rear inner walls of oil grinding machine body, two vice needle rollers are arranged in oil grinding machine body, adjusting mechanism is arranged between vice needle roller and oil grinding machine body.The utility model has the advantages and effects that: by twice oil grinding, the oil grinding effect is better, the oil yield is higher, and smaller pomelo can be screened out before oil grinding, the quality of pomelo oil is improved by using larger diameter pomelo for oil grinding.

The invention relates to the technical field of nutritious food, in particular to fat-reducing micro-capsule powder containing diglyceride and xylooligosaccharide and a preparation method of the fat-reducing micro-capsule powder. The fat-reducing microcapsule powder is prepared from the following components in percentage by mass: 28.5 to 37.2 percent of fat-reducing microcapsule powder, 24.2 to 26 percent of resistant dextrin, 15.3 to 17 percent of erythritol, 5 to 6 percent of isomaltitol, 3.5 to 4.5 percent of psyllium husk powder, 4.5 to 5.5 percent of hydrolyzed collagen peptide, 2.5 to 3.5 percent of freeze-dried strawberry grains, 1.8 to 2.2 percent of green tea extract, 1.4 to 1.8 percent of potato extract and 1.4 to 1.8 percent of gamma-aminobutyric acid. The beverage is prepared from the following raw materials in percentage by weight: 1 to 1.3 percent of citric acid, 0.7 to 0.9 percent of ginger extract, 0.6 to 0.8 percent of South African drunken eggplant extract, 0.5 to 0.7 percent of malic acid and 0.4 to 0.5 percent of natural white grapefruit oil; according to the invention, the problems of unstable functional components, low bioavailability and poor palatability of the existing fat-reducing product are successfully overcome, the fat-reducing effect is ensured, and efficient protection, cold-soluble quick release and flavor masking of the functional components are realized at the same time; the invention provides an innovative solid beverage solution with excellent stability, excellent taste and scientific fat-reducing effect.

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.

The invention provides a method for improving the flavor of grapefruit oil by field-assisted exogenous amino acids, and belongs to the technical field of edible oil processing. The method comprises the following steps: adding an amino acid solution into unshelled camellia seed powder, carrying out microwave treatment or infrared field treatment, and squeezing to prepare oil; the amino acid solution comprises one or more of histidine, tyrosine and glycine. Exogenous reducing sugar does not need to be added, the high-temperature treatment time is shortened, while the flavor richness and the identification degree of the grapefruit oil are improved, nutritional ingredients are reserved, the sugar content is reduced, the flavor consistency between batches can be guaranteed, and the method is suitable for the field of food processing.

A method for producing a powder mixture of a non-alcoholic drink of the gin or gin tonic type is described, where in the first stage an encapsulated form of essential oil is prepared and in the second stage the prepared encapsulated form of essential oil is mixed with an additional carrier. Encapsulated juniper oil is used, either separately or in combination with lemon and grapefruit oil in an amount of 1.5 to 9% by weight. Furthermore, the powder mixture contains 30 to 46% by weight of maltodextrin, 30 to 50% by weight of citric acid, 0.2 to 2% by weight of beta-carotene dye, 1 to 3% by weight of the low-calorie sweetener stevioside and optionally 0.5 to 3.5% by weight of quinine hydrochloride powder can be added to the powder mixture. To prepare the resulting drink, the powder mixture is mixed in a ratio of 1:50 with water or soda.