660 results about "GRAPEFRUIT PEEL" patented technology

The invention discloses an automatic grapefruit peeling and juicing machine. The upper part of a frame is provided with a turntable; the turntable is driven to rotate by a motor in the center; four stations are arranged on the turntable in turn; and the station I is a feeding station, the station II is a bottom peel cutting station, the station III is a flesh separating station, and the station IV is a peel processing station. The turntable is provided with four processing stations; the peel at the bottom of the grapefruit is cut off, and rotary reamer enters the grapefruit from the bottom ofthe grapefruit and rotates from bottom to top to mince the flesh of the grapefruit, so that the flesh and the peel are separated; the minced flesh enters a spiral juicing machine along a guide tube, and is juiced; and the complete peel is collected in a concentrated way. Therefore, the grapefruit is peeled and juiced automatically and integrally, the flesh is fully utilized, the completeness of the peel of the grapefruit is ensured, the volatilization of essential oil is reduced, and the subsequent processing quality of the peed is improved and the yield of the essential oil is improved.

The invention pertains to the technical field of industrial effluents treatment, which more particularly relates to the adoption of a natural plant material, grapefruit shell, which is widely available but not utilized at present. After the grapefruit shell is ground, the optimality condition for treating effluents is obtained through test according to the characteristics of the cations in the grapefruit shell and industrial effluents to achieve the effect of better removing the cationic dyes in the effluents. The preferred process method is that: Under the condition of room temperature and stirring, the pH of the effluents is adjusted to 3 to 12 by acid or alkali, and 0.25 to 7 g of grapefruit shell particles with the particle size of 40 to 140mm is added to each liter of water, then the effluents are stirred at least for 15 minutes. The grapefruit shell particles are separated and the purpose of removing the cationic dyes in the effluents is achieved. Under the best treatment condition, the removing rate can reach above 95%. Compared with the activated carbon which is widely used at present, the invention has obvious cost advantages in the treatment of dyeing effluents. Compared with the existing adsorbent made from natural plant materials, the removal efficiency is much better.

The invention discloses a shaddock peel coarse cereal stir-fried flour. The stir-fried flour is prepared from the following raw materials by weight: 70 to 80 parts of oat kernel, 20 to 30 parts of gordon euryale seed, 40 to 50 parts of seed of Job's tears, 10 to 15 parts of elaeagnus pungens, 15 to 20 parts of hemp seed, 30 to 40 parts of barley grass powder, 20 to 30 parts of shaddock peel, 8 to 12 parts of rose hip, 3 to 5 parts of rhodiola root, 1 to 2 parts of polyalthia root, 1 to 2 parts of perilla leaf, 2 to 3 parts of Indian trumpetflower seed, 1 to 2 parts of dahurian angelica root, 2 to 3 parts of vegetable sponge of luffa, 2 to 3 parts of common coltsfoot flower, 2 to 4 parts of a nutrition additive and a proper amount of coconut milk. According to the invention, a plurality of coarse cereals are soaked in Chinese traditional medicine soup and are then stir-fried and milled, so the stir-fried flour has coconut fragrance and is capable of supplementing the center, boosting qi, nourishing the kidney, securing essence, enriching blood, fostering beauty, dispelling wind, stimulating blood circulation, moisturizing dryness and lubricating the intestine; the added barley grass powder can reduce the probability of canceration, expel toxins, reduce fat, improve human immunity and promote metabolism; and the shaddock peel can remove a peculiar smell and enables the stir-fried flour to have rich fragrance.

The invention discloses a botanic adsorption material and application thereof. The botanic adsorption material is prepared by the steps of performing enzyme inactivation on capsules of pomelo peels, sterilizing and processing, has a porous structure, can effectively remove peculiar smell and harmful gas, and can be applied to the fields of indoor air purification, automobile deodorization and the like. The technology for processing the adsorption material is simple, high in biocompatibility and biodegradability, excellent in usability, broad in application range, and high in added value; and moreover, a byproduct, namely the pomelo peels generated in the deep processing of pomelos can be quickly and massively utilized, so that the technical level and economic benefit of the pomelo processing industry are promoted.

The invention discloses a preparation method of shaddock leaven. The preparation method comprises the following steps: performing inoculum enlargement culture, pretreating a shaddock raw material, fermenting, performing after-ripening, filtering and the like, specifically, performing the inoculum enlargement culture to obtain a fermented culture, pretreating, weighing raw materials according to corresponding parts by weight, subculturing the fermented culture according to corresponding parts by volume, performing secondary subculture and secondary fermentation, and performing after-ripening and fermenting to obtain fruit leaven fermented liquid, and secondarily filtering the fruit leaven fermented liquid to obtain natural shaddock fermented stock solution. The preparation method of the shaddock leaven is simple and easy to popularize and has a great development prospect; the natural shaddock raw material is high in yield, wide in source and adequate in supply, so that the preparation cost of the shaddock leaven is greatly reduced; the whole fermenting process is strictly controlled, so that the loss of nutrients of the fruit leaven is effectively reduced and the activity of the leaven is retained to a greater extent.

The invention discloses a shaddock ped preserved fruit and a preparation method thereof. Fresh shaddock ped is adopted, the outer layer of the fresh shaddock ped is punctured, the fresh shaddock ped is immersed into water to be de-bitterized by virtue of ultrasonic wave, then the fresh shaddock ped is immersed into mixed solution of lower-concentration sugar and edible gum to be subjected to vacuum penetration, and then air pressurizing penetration is carried out, and finally drying, packaging and surface sterilizing are carried out, thus low-sugar shaddock ped preserved fruit finished product is obtained. The invention has the advantages of fast debitterizing speed, uniform penetration, full product appearance, low sugar content, good taste and the like.

The invention discloses a preparing method for pomelo wine. According to the method, water, sugar, honey, acid, pectinase, yeast cell wall, nutrimental agents and yeast are added into a crushed pomelo and mixed uniformly to be fermented at the temperature of about 18 DEG C, an odor absorber is added when the alcoholic strength is about 6% vol, after fermentation is finished, wine liquid is taken and stored in the environment with the temperature of about 2 DEG C, wine sediment is removed after 60 days, then the wine liquid is stored for about 90 days, then the wine liquid is placed in the environment with the temperature of about minus 4 DEG C for 3 days, clarification is carried out, and the wine liquid is filtered and sterilized after being placed in the environment with the temperature of about minus 4 DEG C for 4 days. According to the method, the skin can also be fermented for generating the pomelo wine, the inhibiting effect on the fermenting effect from special ingredients in the pomelo skin is overcome, and the pomelo wine with the special taste can be brewed, and has the dense lemon scent; the way of adding the odor absorber to the special fermenting process is fished out, bitterness of the pomelo can be covered up, flavor compounds in the pomelo wine are effectively preserved, the scent of the pomelo wine is more complex, and the mouthfeel is enhanced.

The invention discloses a preparation method for extracting green synthesis nanometer zero-valent iron through shaddock peels and application. According to the preparation method, a shaddock peel extracting solution is used as a reducing agent, reduced ferric ions or divalent ferrous ions are used as a nano-iron based material, and a green remediation material, namely, green synthesis nano-iron particles, of chromium contaminated water is prepared and obtained. The method is low in energy consumption and cost, environment-friendly, simple in process and convenient to operate, the obtained green synthesis nanometer zero-valent iron is good in stability, and the removal rate on chromium contamination in waste water is high. The surface of the material is coated with some organic substances in the extracting solution, is prevented from being in direct contact with air and is not prone to being oxidized. Cr(VI) can be fast reduced into Cr(III), finally Cr(III) removal is achieved in the form of insoluble hydroxide (Cr(OH)3 and/or FexCr1-x(OH)3) sediment, no toxic substance is separated out, and not secondary contamination is generated.

The invention belongs to the technical field of grapefruit deep processing, and particularly relates to grapefruit flesh and peel mixed stuffing which is made of grapefruit peel and grapefruit flesh after being debitterized. The grapefruit flesh and peel mixed stuffing can be used as moon cake stuffing to produce a grapefruit moon cake and also can be used as stuffing for sandwiched biscuits, sandwiched bread, sandwiched flaky paste, pizza and the like.

The invention provides body-warming and health-care ginger tea. The technical scheme is as follows: the body-warming and health-care ginger tea is characterized by comprising the following components: 15-25 parts of ginger, 6-12 parts of brown sugar, 20-40 parts of jujube flower honey, 5-15 parts of grapefruit peels, 6-12 parts of astragalus membranaceus, 6-12 parts of angelica sinensis, 3-7 parts of donkey-hide gelatin, 6-12 parts of lemon, 3-7 parts of pawpaw and 6-12 parts of black tea. The ginger tea provided by the invention can keep the fragrance of the ginger well and also has health-care functions of driving away summer heat and preventing coldness, dispelling the effects of alcohol, regulating menstruation, tonifying middle-Jiao and Qi, regulating spleen and stomach, beautifying, resisting ageing and the like.

The invention discloses a low-density light-scented particulate cat litter which is characterized in that the cat litter is prepared from the raw materials of, by weight, 35-40 parts of modified straw charcoal, 5-7 parts of perlite, 4-7 parts of lemon peel, 5-7 parts of grapefruit peel, 8-10 parts of cork dust, 14-16 parts of natural sodium bentonite, 6-7.5 parts of polyvinyl alcohol, 1-1.5 parts of polymeric ferric sulfate, 3-4 parts of argy wormwood leaf, and 45-50 parts of water. According to the invention, advantages of various cat litters are combined, and the cat litter is prepared into a double-layered structure. An inner layer is the modified straw charcoal prepared from components such as plant straws, such that a porous absorption effect is good. The modified straw charcoal comprises antibacterial components such as eucalyptus oil, such that a long-lasting antibacterial effect is realized. An outer layer comprises the components such as natural sodium bentonite, grapefruit peel and cork dust, such that a water absorption effect is good. The cat litter comprises the argy wormwood leaf component, such that the cat litter is lightly scented, and the cat litter is beneficial for pets. The cat litter provided by the invention has the advantages of high water absorption efficiency, fast drying, low density, high hardness, and good antibacterial effect.

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 discloses a grapefruit tea beverage. The grapefruit tea beverage is characterized by being prepared from following raw materials in parts by weight: 25-28 parts of umbilicaria esculenta, 3-5 parts of polygonum multiflorum, 2-3 parts of rhizoma polygonati, 3-5 parts of mints, 1-3 parts of pseudo-ginseng, 2-4 parts of lumbricus, 2-3 parts of baphicacanthus cusia, 15-17 parts of grapefruit peels, 17-19 parts of grapefruit pulp, 19-20 parts of sweet potatoes, 16-18 parts of rice, 14-16 parts of beef livers, 17-20 parts of chives, 16-19 parts of lemons, 16-18 parts of bitter gourds, 4-6 parts of an auxiliary agent and suitable amount of water. The beverage provided by the invention has the effects of nourishing kidney and moistening lung, tonifying spleen and tonifying qi, resisting oxygen deficit, resisting fatigue, resisting aging, enhancing the immunologic function, enhancing the metabolism, lowering the blood glucose and strengthening the heart. The beverage has a relieving effect on drunken people and also has the effects of relaxing the bowels and ventilating on belly-bound people; the beverage is a healthy and green food and has a wide development and application prospect.

The invention discloses rose-apple jam and a preparation method thereof. The jam is prepared from the following the raw material in parts by weight: 40-60 parts of rose, 200-300 parts of apple, 40-60 parts of lemon juice, 200-300 parts of white granulated sugar, 5-15 parts of lemon peel, 8-15 parts of jelly powder, 3-8 parts of grapefruit peel and 600-700 parts of water. The preparation method comprises the following steps of: (1) squeezing fresh lemons to obtain lemon juice; (2) shredding fresh lemon peel; (3) shredding fresh grapefruit peel; (4) peeling the apples, removing cores, and cutting into blocks; and (5) putting the rose into water for boiling out, boiling with soft fire till the flowers are in the soft and decayed sate, taking the rose out, adding the apples and white granulated sugar, boiling with stirring for 15-20 minutes, adding the jelly powder, boiling till the jam is thick, adding the lemon juice, lemon peel and grapefruit peel, boiling with stirring for 1-2 minutes, bottling, sealing, cooling, and putting into a refrigerator for preserving to obtain the rose-apple jam. The rose-apple jam smells strong and tastes fine, soft, sour, sweet and delicious, and has the effects of moistening the skin and stimulating appetite and digestion.

The invention discloses a heat-clearing biscuit made of stevia rebaudiana leaves. The heat-clearing biscuit made of the stevia rebaudiana leaves is prepared from, by weight, 12-17 parts of honey, pomelo flower and fruit jam, 40-50 parts of wheat flour, 3-5 parts of sunflower seed powder, 3-6 parts of peanut kernel powder, 15-20 parts of salad oil, 10-15 parts of eggs, 4-8 parts of butter, 3-5 parts of the stevia rebaudiana leaves, 8-10 parts of pomelo peel, 5-10 parts of watermelon peel, 3-5 parts of frangipani, 5-8 parts of mung beans, 1-3 parts of ammonium hydrogen carbonate, 1-2 parts of baking soda, 2-3 parts of edible salt, 2-4 parts of Chinese hawthorn seed powder, 3-5 parts of green tea powder, 3-5 parts of white paeony root powder and a right amount of water. The heat-clearing biscuit made of the stevia rebaudiana leaves is good in taste and reasonable in compatibility of raw materials, has the efficacy of clearing away heat and toxic materials and makes the watermelon peel and pineapple peel profitable. The stevia rebaudiana leaves are capable of clearing away heat, decreasing internal heat and improving eyesight and can neutralize acidity of the pomelo peel by intrinsic natural sweetness.

The invention belongs to the field of processing of grapefruits, and discloses pure natural honey grapefruit tea jam dense pulp and a preparation method thereof. The pure natural honey grapefruit tea jam dense pulp is prepared by preferably selecting the following raw materials, by mass, 10% of grapefruit peel, 50% of grapefruit pulp, 17% of rock candy, 10% of honey, 0.3% of grapefruit flowers, 0.5% of arabian jasmine flowers, 1% of honeysuckle, 1% of chrysanthemum, 0.2% of puer tea, 1% of green tea, 1% of black tea, 1% of rose, 1% of fructus lycii, 1% of lemon, 2% of red jujube with pits removed, 1% of hawthorn, 1% of fresh ginger and 1% of neohesperidin dihydrochlcone. L-cysteine in the pure natural honey grapefruit tea jam dense pulp is combined with vitamin C in grapefruit, when the pure natural honey grapefruit tea jam dense pulp is eaten frequently, the pure natural honey grapefruit tea jam dense pulp can clear heat, decrease internal heat, and whiten skin; naringin in grapefruit can lower the viscosity of blood, reduce formation of thrombosis, scatter body melanin in the body rapidly and relieve dark skin, and the edible value and therefore the nutritional effects of grapefruits can be improved.

The invention discloses an adsorbing material for cigarette filter and the preparation method. Fresh grapefruit peel is prepared and cleaned, and impurities and dirt are removed. The grapefruit peel is soaked in hydrogen chloride solution and added into hydrogen peroxide accounting for 0.1 to 2 permillage of the solution with the concentration of 30 percent, and then heated to the temperature ranging from 40 to 50 DEG C, kept at constant temperature for 8 hours, and filtered. After being cleaned by clear water, the grapefruit peel is dried under the condition of 50 to 60 DEG C for 5 to 8 hours, comminuted to form fine particles and filtered through a sieve with 20 to 80 meshes, thus obtaining the absorbing material required. Since natural plant material is adopted, the prepared absorbing material has quite good tenacity, which is beneficial to the formation of a filter stick and the production of cigarettes, and does not cause the wear of equipment; the absorbing particles has loose and porous cavum structure and comparatively large specific surface area, and is applied to the cigarette filter so as to be capable of effectively removing injurious ingredients, such as tar, NNK, benzo(a)pyrene, etc.

The invention provides a vegetable fruit detergent. The vegetable fruit detergent is prepared from the following components in parts by weight: 10-15 parts of a vegetable oil, 10-15 parts of all-grass of flaccid knotweed, 10-15 parts of peppers, 10-15 parts of magnolia officinalis, 10-15 parts of grapefruit peels, 5-10 parts of towel gourd pulp, 1-3 parts of lecithin, 3-5 parts of refined konjac flour, 1-3 parts of an alkyl glucoside and 0.5-1 part of a preservative. The vegetable fruit detergent provided by the invention is used for effectively washing off wax and dirt on the surfaces of fruits, has a bactericidal effect, is environmental friendly and can not cause pollution to environment.

The invention relates to a flavor grapefruit peel dish, which has the advantages that the grapefruit peel can be effectively recovered and reused; the economic benefits are improved; the shelf life of the grapefruit peel is prolonged; meanwhile; the salt content of a finished product is reduced through a low-temperature dehydration process; through the dehydration treatment, 90-percent of nitrite is effectively removed. Rich saccharides, mineral substances and vitamin are contained in the finished product; the nutrition values and the health care functions of the grapefruit peel are combined; the effects of clearing away heat and toxic materials, diminishing inflammation, promoting urination, softening and expanding blood vessels and the like are achieved; the human body disease-resistant capability is favorably improved; the occurrence of the cardiovascular system diseases can be prevented. The added value of the grapefruit peels is greatly mined; further, the industrialization system of the grapefruit processing is completed; a great number of grapefruit peels can be recovered and utilized; the resource waste is reduced; the rich paths are also provided for the human diet nutrition and health.

The invention relates to heat-clearing grapefruit tea. The heat-clearing grapefruit tea comprises the following components according to weight percent: 50%-60% of grapefruit pulp, 10%-15% of grapefruit peels, 7%-10% of wild chrysanthemum flower, 2%-3% of lemons, 7%-10% of syrup and 12%-16% of honey. A preparation method of the heat-clearing grapefruit tea comprises the following steps: (1) soaking grapefruits in salt brine, and washing the grapefruits by clean water; (2) peeling off the yellow grapefruit peels, seeds in the grapefruit pulp and outer thin films, squeezing the grapefruit pulp into juice, filtering to obtain a filter liquid A, decocting the grapefruit peels, and filtering to obtain a filter liquid B; (3) squeezing the lemons into juice, filtering to obtain a filter liquid C, soaking the wild chrysanthemum flower into boiled water, and filtering to obtain a filter liquid D; (4) mixing and concentrating the filter liquids A, B, C and D; and (5) adding the syrup and the honey, carrying out uniform mixing, adding water, and carrying out sterilization to obtain the heat-clearing grapefruit tea. The heat-clearing grapefruit tea is rich in nutrients and excellent in taste and has multiple healthcare effects of relieving cough and asthma, invigorating spleen to promote digestion, dispelling cold, eliminating dampness and the like; the production method is simple and has important practical and application values.

The invention discloses an anti-aging wheat germ biscuit. The anti-aging wheat germ biscuit is prepared from, by weight, 100-110 parts of rye, 30-40 parts of wheat germ powder, 20-30 parts of starch, 2-3 parts of pale butterflybush flower, 1-2 parts of dahurian patrinia herb, 1-3 parts of sedum sarmentosum, 3-4 parts of grape seeds, 15-20 parts of pickled cabbage, 9-12 parts of fresh ginger, 15-20 parts of colla corii asini, 20-25 parts of shaddock peel, 10-15 parts of preserved duck eggs, 7-9 parts of soft sugar, 1-2 of food additives and a proper amount of water. According to the anti-aging wheat germ biscuit, the rye, the wheat germ powder and the starch are used as the main raw materials, and wheat germ has the functions of oxidation resistance, anti-aging, human body immunity improving and blood circulation promoting. Meanwhile, the anti-aging wheat germ biscuit can promote skin metabolism, protect skin, beautifying features and improve hormone secretion conditions, if people eat the biscuit frequently, the muscles are high in resilience, the skin is finer and smoother, stains can be faded, and the effects of clearing blood vessel waste, preventing and resisting cancer and enhancing physical strength are achieved. Besides, the added shaddock peel can regulate flow of qi, reduce phlegm, relieve a cough and relieve asthma.

The invention discloses a preparation method of shaddock peel porous particles capable of enhancing aroma and reducing harm, and applications of the shaddock peel porous particles in cigarette filter tips. The preparation method comprises the following steps: carrying out freeze drying on fresh shaddock peel, grinding the freeze-dried shaddock peel to obtain powder, adding the powder into porous corn starch, after uniform mixing, adding with deionized water for wetting, carrying out pelleting to obtain wet particles with a certain mesh number, carrying out microwave setting and microwave drying at certain temperature, and carrying out sieving, thus obtaining the needed porous particles containing shaddock peel and being capable of enhancing aroma and reducing harm. The freeze drying method is adopted for carrying out pretreatment on the shaddock peel, so that the long-term storage is facilitated, meanwhile, the faint scent of the shaddock peel is also kept, moreover, the loose network porous structure of the shaddock peel is also not damaged, therefore, the prepared shaddock peel particles have the special faint scent of the shaddock peel, and also have the adsorption function; after the shaddock peel porous particles capable of enhancing aroma and reducing harm are added into the cigarette filter tips, while the aroma of the cigarette is enhanced, the phenol in the cigarette smoke also can be effectively filtered, so that the harm of the cigarette can be reduced.