47 results about "Guava juice" patented technology

A sugar-free guava and papaya beverage and a preparation method thereof. The sugar-free guava and papaya drinks are composed of the following components: 5-10% guava juice, 10-15% papaya juice, 2-4% xylitol, 0.06-0.075% aspartame, 0.2-0.45% Xanthan gum, 0.03% potassium sorbate and the balance drinking water. The sugar-free guava and papaya drink provided by the invention is made from guava juice and papaya juice, which is not only rich in various beneficial nutrients for human body, but also has a good taste, and is not limited by the fruit harvest season. Therefore, consumers can eat it all year round, so the market application prospect is very broad. In addition, this drink does not contain sugar, so it is very suitable for diabetics. In addition, the preparation method is simple and convenient to operate.

This invention publicized the formula of one kind guava essence, which was mainly composed by trim ethylene glycol, the ethyl benzoate, citral, ethyl acetate, ethyl butyrate, phytol, ethanoic acid leaf alcohol ester, lactic acid ethyl ester, lauric acid ethyl ester, using the inherent fragrance compound in the natural guava juice to draw up the formula to make the guava essence. Take the guava essence as food additive to use, then strengthen final product flavor of the food and the drink, and bring the natural feeling taste. It make the taste and fragrance quality to be higher than the domestic similar essence level.

The invention discloses a beverage or oral liquid having a function of reducing blood sugar and a preparation method thereof. The beverage or the oral liquid is prepared from guava juice, lactic fermentation corn stigma juice, potassium sorbate, aspartame and citric acid according to certain weight ratios. The beverage or the oral liquid has a sweet and sour taste, is fruity, and is very suitable for the tastes of diabetes patients and general populations.

The invention belongs to foodstuff preparing field, providing a process for preparing guava, comprising the following steps: bruising guava, grinding, filtering; filtering with plate and frame filter; hyperfiltering; adding cane sugar, edulcorant, lemon acid and essence into filter liquid for deploying, sterilizing with high temperature and getting guava juice; hyperfiltering, vacuum condensing and spraying for drying or drying in frozen and getting guava polysaccharide. The invention improves the clarity of the guava juice, improves the synthetic availability ratio of guava raw material and increases economic benefit of company producing the juice.

The invention discloses a method for preparing clear and transparent guava juice, which comprises the following steps: fresh guava fruit is soaked and washed by lye and pulped, and juice is taken; the temperature and the pH value of the juice are adjusted, and the juice is added with fruit pulp enzyme for enzymolysis, and subjected to centrifugation and deslagging, and supernatant is taken; the temperature and the pH value of the supernatant are adjusted, and the supernatant is added with pectinase for enzymolysis, and subjected to centrifugation and deslagging, and supernatant is taken, added with soapy clay for clarification and standing, subjected to deslagging; and supernatant is taken and subjected to vacuum filtration to obtain the clear and transparent guava juice. The preparation method increases the juice yield of guava, improves the clarity and the stability of the guava original juice, maintains the unique flavor and the unique color and luster of the guava, harmonizes the conflict between the sensory organ and the mouthfeel of the guava original juice, and has simple technique and low cost. The soluble solid content of the clear guava juice prepared by the method is 8.11 percent and the transmittance reaches 99 percent as detected, so that both the soluble solid content and the transmittance accord with the related national industry standards.

The invention belongs to the field of the deep processing of a fruit, and in particular to a method for color protection of pomegranate juice. Before the juice extraction of the pomegranate, pomegranate seeds are heated up to the temperature of between 75 and 80 DEG C, kept warm for 1 to 3 minutes, cooled down to the temperature of between 48 and 50 DEG C and kept warm for 1 to 2 minutes; and after the juice extraction of the pomegranate, the juice is subjected to enzymolysis, clarification and filtration, and vacuum-condensed at a temperature of between 40 and 70 DEG C to obtain the pomegranate juice with bright color. The method has the advantages of simple method, easy operation, unnecessary addition of other additives, the suitability for all processes for preparing the pomegranate juice and good color protecting effect, and the pomegranate juice obtained by the method does not fade when stored at a temperature of between 4 and 8 DEG C or in a refrigerated warehouse at a temperature of 15 DEG C below zero for half a year.

The invention discloses chewing gum made of raw materials different from raw materials of traditional chewing gum. The raw materials of the chewing gum provided by the invention are maltose, hibiscus manihot, guava, fruit and vegetable juice, L-borneol, gel, maize meal and kudzuvine root powder (serving as padding). Through the adoption of maltose, gel, maize meal and the like, the chewing gum is soft, elastic and viscous, not only has favorable chewing mouthfeel to achieve the tooth cleaning effect, but also can eliminate kreatine and fatigue when a user chews the chewing gum after exercise. As the chewing gum dose not contain gum base, residue which is difficult to decompose and melt cannot be generated after the chewing gum is chewed, that is, the environment polluting problem of the traditional chewing gum is solved effectively. Meanwhile, the preparation method of the chewing gum comprises the following steps: (1) preparing maltose; (2) preparing guava juice; (3) preparing hibiscus manihot extract; (4) preparing chewing gum primary pulp; (5) forming and packaging chewing gum. The preparation method is reasonable and efficient; the chewing gum prepared according to the preparation method is excellent in effect.

The invention discloses a method of preparing guava instant powder, which includes the following steps: picking fresh guavas and cleaning, then soaking them into the color-protecting solution consisting of sodium citrate and EDTA-2Na. Squeezing the guava into juice with a juicer to get raw guava juice; adding mixed enzyme for enzymolysis; performing the vacuum concentration and vacuum freeze drying of juice after enzymolysis to get the dry powder through ultraviolet sterilization and packaging of the dry powder. Finally the guava instant powder is obtained. Guava instant powder prepared by the method of this invention involves the steps of color-protecting treatment, enzymolysis, vacuum freeze drying and so on, which not only can maintain the nutrient content and natural flavor of guava, but also has the advantages of cold water brewing-and-drinking, easy to carry, easy to store, easy to use and so on. Thus it further enriches the types of deep processed products of guava, helping to promote the development of guava industry and improving the economic benefits of orchardists. The method features simple process, low energy consumption, high production efficiency, low cost and so on, which is applicable to industrial production.

The invention discloses a making method of psidium guajava fruit tea, belonging to the field of food processing. The making method is characterized by comprising the following three steps: firstly, extracting psidium guajava juice, namely selecting fruits, washing, blanching, pulping, carrying out heat-preservation extraction, centrifuging, carrying out enzymatic treatment and storing the juice in a pot; secondly, extracting pumpkin juice, namely selecting the material, washing, dicing, stewing, pulping, carrying out enzymatic treatment, centrifuging, carrying out colloid milling and storing the pumpkin juice in a pot; and thirdly mixing, blending and canning, namely mixing and blending, homogenizing, carrying out vacuum degassing, sterilizing, canning and forming the finished product. The psidium guajava fruit tea disclosed by the invention is delicious and nutritional, conductive to improving the metabolism of the human body and rich in multiple vitamins, has a special curative effect of preventing and treating diabetes and lowering blood sugar, has the functions of resisting aging, detoxifying and expelling toxins, and is suitable for people of all ages and simple and convenient to operate.

The invention discloses a guava vinegar beverage. The guava vinegar beverage is prepared from, by weight, 30-40 parts of guava juice, 20-30 parts of high-quality rice vinegar, 1-2 parts of citric acid, 1-2 parts of potassium sorbate, 10-20 parts of high-quality white granulated sugar, 5-10 parts of pure natural wild honey and 20-30 parts of pure natural spring water. With guava as the main raw material, the beverage is high in fiber content, capable of effectively clearing the intestinal tracts, rich in vitamin C and capable of maintaining beauty and keeping young when drunk frequently.

The invention relates to the field of frozen beverage processing, in particular to a kind of frozen beverage added with guavas and a preparing method thereof. The frozen beverage added with guavas contains raw materials by mass ratio: 12%-14% of white granulated sugar, 5%-7% of glucose syrup, 10%-12% of defatted milk powder, 6%-8% of vegetable fat, 10%-12% of guava juice, 0.3%-0.5% of edible stabilizer, and the balance water, wherein the edible stabilizer is composed of 0.04%-0.05% of guar gum, 0.1%-0.2% of xanthan gum, 0.05%-0.1% of carrageenan and 0.1%-0.2% of monostearin. The frozen beverage added with guavas has food therapy health-care function guavas should have, simultaneously solves the problem of poor stability of ice creams caused by adding of guava juice, enriches series of frozen beverage, fills in gap in the market, and lays the foundation for market development of the frozen beverage.

The invention discloses a method for making flower-scent sweet potato health-care cakes and belongs to the field of food processing. The method is characterized in that the cakes are prepared from 800 g of sweet potato starch, 350 g of Chinese yam starch, 400 g of rose jam, 200 g of guava juice, 100 g of coix seed meal, 80 g of medlar flour, 650 g of sucrose, 200 g of liquorice, a proper amount of water and mung bean meal; the method comprises the steps of preparing materials, conducting blending to obtain pulp, adding boiling water, conducting dough mixing, conducting stuffing, conducting molding, conducting steaming, conducting cooling, conducting packaging and conducting refrigeration. The method has the advantages that the cakes are delicious, glutinous and soft, taste fine, smooth and sweet and have the special fragrance and sweetness of sweet potatoes and rose. The cakes have high nutritive value, are capable of improving the immunity of the human body, maintaining and regulating the functions of the human body, preventing osteoporosis, resisting aging and preventing arteriosclerosis, and are an economical, green and nutritious food suitable for people of all ages.

The invention discloses a making method of fruity sweet preserved agrocybe cylindracea and belongs to the field of food processing. The making method is characterized by taking the raw materials including 50% of agrocybe cylindracea, 35% of lactose, 25% of starch syrup, 10% of guava juice, 1% of liquorice root, 0.3% of calcium chloride, 0.1% of sodium metabisulfite and 0.5% of citric acid as a formula. A processing technological process comprises the steps of selecting raw materials, protecting color, trimming, blanching, hardening, sugar-soaking, sugar-cooking, baking and packaging. The making method has the beneficial effects that the sugar content of preserved mushroom is reduced as agrocybe cylindracea is used as a main raw material and a less-cooking and more-soaking method is adopted. The finished product is full of sugar but is properly sweet and sour, keeps the original taste of mushrooms, is rich in nutrition, pleasant to the palate, delicate and smooth, fresh in mouth feel, convenient to eat and unique in flavor, has the efficacies of delaying ageing, beautifying skins and reducing cholesterol, and is a pure natural and non-pollution health food with health care and dietary therapy effects.

Chinese wolfberry-lemon healthcare tea and a preparing method thereof are disclosed. The tea comprises 30-35 parts by weight of green tea, 15-20 parts by weight of barbary wolfberry fruit, 15-20 parts by weight of milkvetch root, 5-10 parts by weight of lemon fruit, 10-15 parts by weight of spica prunellae, 4-6 parts by weight of nutrition powder, 5-10 parts by weight of egg white powder, 2-4 parts by weight of oat dry powder, 4-6 parts by weight of frosted mulberry leaves, 6-8 parts by weight of bulbs of garlic, 3-5 parts by weight of wild ginseng, 2-4 parts by weight of red guava juice, 4-6 parts by weight of fructose syrup and 5-8 parts by weight of sunflower seed oil. The healthcare tea is fine in taste and delicious and adopts fresh medicine materials and food materials, wherein the barbary wolfberry fruit can promote production of sperm and tonify the kidney, and the milkvetch root has effects of invigorating splenic yang, reinforcing the primordial qi and boosting body immunity. Long-term drinking of the healthcare tea can boost human body immunity, delay senescence and keep skin elasticity.

The invention discloses blended appetizing fruit juice and a making method thereof. The blended appetizing fruit juice is made from guava juice, guava essence, guava extract, raw apple juice, apple essence, apple extract, raw litchi juice, litchi essence, litchi extract, sodium citrate, lemon yellow, white sugar, lysine, vitamin C, arginine, zinc gluconate, ferrous sulfate, taurine, sodium chloride and purified water. The blended appetizing fruit juice has the advantages that the blended appetizing fruit juice has the tastes of a variety of fruits, is mellow, unique and rich in nutrition, contains amino acid, inorganic salt and the like and is easily absorbed by a human body and also has the advantages of tonifying spleen, stimulating appetite, not prone to deterioration and being high in nutritional value and convenient to popularized and the like.

A planting method of selenium-rich Psidium guajava mainly includes mixing selenium, nitrogen, potassium, phosphorus, and molybdenum with water in a certain ratio to obtain a nutrient solution, and spraying the nutrient solution in the proper blossoming and fruiting stages of Psidium guajava such that mature fruits of Psidium guajava are rich in selenium. Inorganic selenium and chromium are absorbed by Psidium guajava and converted into organic selenium, no toxicity occurs, and high disease resistance, yield increase and quality improvement are imparted to the plants of Psidium guajava; fruit juice of Psidium guajava made with the fruits of Psidium guajava has a selenium content of up to 4.1 mg / kg, which is stable, and has rich nutrition; guava juice or fruit juice becomes a real nutrient health food; new channels are created for fruit farmers to plant Psidium guajava, and the income is increased.

The invention provides a white-sarcocarp guava fruitcake comprising the following components in parts by weight: 40-50 parts of white-sarcocarp guava juice, 15-20 parts of sucrose, 15-20 parts of maltodextrin, 5-10 parts of citric acid, 5-10 parts of malic acid, 2-4 parts of pectin, 0.5-1 part of sodium alginate and 0.1-0.5 part of natural pigment. The invention further provides a preparation method of the guava fruitcake. The preparation method has the advantages that the fruitcake is diverse in color, moderate in sourness, exquisite in mouthfeel and rich in elasticity; and the method is simple in process, the formula is reasonable, and the raw material source is wide, so that the method is especially suitable for industrialized production.

The invention discloses traditional Chinese medicine composite drink for teenagers. The traditional Chinese medicine composite drink is prepared from the following raw materials in parts by weight: 8to 14 parts of traditional Chinese medicine extracting solution, 6 to 10 parts of guava juice, 6 to 12 parts of vegetable powder, 3 to 6 parts of black rice, 5 to 8 parts of black sesames, 1 to 3 parts of trehalose, 0.2 to 1 part of citric acid, 0.05 to 0.12 part of sodium citrate, 0.01 to 0.5 part of composite vitamin, 0.03 to 0.04 part of inositol, 0.04 to 0.06 part of taurine, 0.3 to 0.8 part of mineral substances, 1 to 3 parts of essence and the balance of water, wherein the total weight is 100 parts. According to the traditional Chinese medicine composite drink for the teenagers, by mixing of traditional Chinese medicines, fruits and vegetables, the prepared drink contains rich nutritional substances, and can meet nutrition demands of the teenagers for growth, enhance the physiques ofthe teenagers and improve the immunity; meanwhile, the drink is relatively high in oxidization resistance, and can quickly eliminate the fatigue and improve the athletic ability of the teenagers.

The invention discloses a health-care pomegranate fruit vinegar beverage rich in tea polyphenol. The beverage is prepared from, by weight, 200-240 parts of pomegranate, 0.7-0.9 part of tea polyphenol, 1-2 parts of cod liver oil, 8-10 parts of mannitol, 4-7 parts of microcrystalline cellulose, 7-10 parts of sweet-scented osmanthus honey, 5-7 parts of maltodextrin, 12-14 parts of guava juice, 2-4 parts of turpinia arguta seem, 5-6 parts of chamomile, 2-3 parts of salviae miltiorrhizae, a proper amount of white granulated sugar, a proper amount of pectinase, a proper amount of angel wine yeast and a proper amount of acetic acid bacteria. Pomegranate peel is prepared into wood vinegar to be added into pomegranate juice, so the pomegranate peel is fully used, and resource waste is avoided; meanwhile, the wood vinegar prepared through the pomegranate peel has rich nutrients and high oxidation resistance, and can take the place of traditional added sulfur oxides to protect the color of the juice. The added tea polyphenol has antioxidant and antibacterial functions, and the quality of the product is protected. The added turpinia arguta seem, chamomile and the like also have a good health-care effect.

The invention discloses a preservative liquid beneficial to retaining skin moisture and elasticity and belongs to a nutrient solution of skin. The preservative liquid is a pure natural human skin care liquid having good effects. The preservative liquid comprises, by mass, 8 to 12% of a dragon fruit juice, 11 to 17% of a guava juice, 10 to 15% of cactus, 5 to 10% of a tomato juice, 10 to 20% of tea tree essential oil, 14 to 19% of pearl hydrolyzate, 5 to 10% of pollen, 5 to 10% of Cynanchum otophyllum Schneid., 10 to 20% of sodium hyaluronate and an appropriate amount of purified water or mineral water. The preservative liquid can provide moisture to the skin and maintain good skin elasticity.

The invention belongs to the technical field of bean product processing, and particularly relates to a green pepper fermented bean curd and a preparation method thereof. Raw materials include bean curds, liquor, green peppers, pricklyash peels and additives. The additives include: passion fruit juice, tamarind gum, guava juice, aspergillus niger and mucor. By using the preparation method, vitaminC, capsaicin and other nutrient components in the green peppers and health care components in the liquor are fully permeated into the bean curds, thus enhancing the health care effects of strengthening the stomach and promoting digestion and resisting cancer and expelling toxins; the refinement situation of cellulose is improved, thereby further improving the elasticity and hardness of the bean curds; the content of biogenic amines in the fermented bean curd is reduced, and the speed of protein enzymolysis is controlled, thus avoiding the production of the biogenic amines caused by incompleteenzymolysis of nitrogenous compounds; the mouthfeel and taste of the fermented bean curd are improved; living contaminants are prevented; the retention rate of volatile flavor substances is improved;and the emulsification stability is improved.

The invention relates to a processing method of white tea, in particular to white tea and a making method thereof. For guaranteeing the fragrance of the white tea, solving the problems that the processing process is difficult to control, and shaping is difficult, and achieving the good health-care effect, fresh tea serves as a main material, guava juice, avocado peel powder and sodium carboxymethylcellulose serve as auxiliary materials for making the white tea, the making method includes the steps of auxiliary-material primary processing, raw-material primary processing, raw-material and auxiliary-material mixing, withering, pressing and cake forming and drying, and making of the white tea is achieved.

The invention belongs to the field of cosmetics and in particular relates to a plant toner with a plant extract as a main raw material. The plant toner comprises the following components by mass percent: 0.5-2% of lemon, 2-5% of guava juice, 0.5-1% of glycerin monostearate, 2-5% of glycerol, 0.5-2% of ethanol, 0.1-0.5% of salicylic acid, 0.2-0.5% of lanolin, 0.1-0.5% of essence and the balance of distilled water. The plant toner is mild and non-irritating, has the functions of whitening and moisturizing, can be used for effectively preventing skin aging, promoting metabolism and keeping the skin youthful and vital and has the curative effects of prolonging life and resisting senility.

The invention belongs to the technical field of peanut peptides, and particularly relates to a peanut peptide-containing composition and a preparation method and application thereof. Each 100ml of the peanut peptide-containing composition according to the invention comprises the following raw materials: 5-10g of peanut peptide, 3-8g of guava juice, 3-8g of apple juice, 3-8g of pear juice, 0.05-0.1g of citric acid, 1-7.5 g of stachyose, 0.1-1.5g of sucralose, 0.2-0.5g of maltodextrin, 0.2-0.5 g of pectin and the balance purified water. The peanut peptide-containing composition has the advantages of consistent color, no precipitates, no bitter taste, delicate taste, moderate sour and sweet taste, rich peanut peptide and fruit fragrance, and rich nutrition.

The invention discloses heat-clearing eyesight-improving antidiarrheal sea-buckthorn flavor pectin vinegar and a preparation method thereof. The invention is characterized in that the pectin vinegar is composed of the following raw materials (by weight): 1000-1100 parts of sea-buckthorn fruit, 200-230 parts of soya-bean milk, 300-350 parts of liquor, 120-130 parts of rice bran peptide, 13-15 parts of fried dark plum, 30-35 parts of red bean, 10-12 parts of balloonflower root, 7-8 parts of root of radix scutellariae, 10-12 parts of wild chrysanthemum flower, 30-35 parts of black rice, 10-12 parts of semen cuscutae, 20-23 parts of edible pectin, 10-12 parts of ligustrum lucidum and 15-18 parts of guava juice. Active ingredients of the heat-clearing eyesight-improving antidiarrheal sea-buckthorn flavor pectin vinegar have effects of clearing heat, improving eyesight, checking diarrhea, resisting bacterial, diminishing inflammation, recovering from fatigue and enhancing sleep quality, etc.

The invention discloses a mangosteen beverage which is prepared through the following steps of: mixing mangosteen, liquorice and semen plantaginis at a weight ratio of (7-10):(3-5):(1-3) to obtain a mixture; decocting the mixture for 1-3 times to obtain juice, wherein the weight of water added each time is 5-7 times that of the mixture, the decocting temperature is controlled at 80-90 DEG C and the decocting time is 20-60 minutes; filtering to obtain filter liquor, and mixing the filter liquor; adding the combined filter liquor with guava juice accounting for 10-30% of the combined filter liquor, and uniformly mixing; clearing and sterilizing. The mangosteen beverage is sour and sweet, and has the effects of clearing heat and toxic materials, astringing intestine to stop diarrhea, tonifying spleen and vital energy, clearing liver to improve vision and the like.

The invention relates to the technical field of fruit juice processing, and concretely relates to a formula and a processing technology of purple grape fruit and vegetable juice. The formula comprises fruit juice, vegetable juice and additives, and the fruit juice comprises raw materials of purple grape juice, aloe juice, guava juice, papaya juice and hawthorn juice; the vegetable juice comprises, by weight, tomato juice, cabbage juice and broccoli juice; and the additives comprises, by weight, oat, honey, xylitol and a compound stabilizer. The raw material formula is scientific and reasonable in formula, unique in flavor and exquisite in preparation, has high economic benefits, social benefits and popularization value; the raw materials are blended according to a reasonable proportion to make effective components of different raw materials fully fused and complemented, so the formula has better blood sugar reducing effect than a single raw material, has prevention and health-care effects, is rich in nutrition, and can be widely accepted by consumers due to price; and due to the homology of medicine and food of the raw materials, the purple grape fruit and vegetable juice is developed as a health-care fruit and vegetable juice beverage, the health-care effect of the health-care fruit and vegetable juice beverage is exerted, and the health-care fruit and vegetable juice beverage has profound significance.

The invention relates to sugar-free guava and papaya beverage and a preparation method thereof, wherein sugar-free guava and papaya beverage comprises the following components: 5-10 % of guava juice,10-15 % of papaya juice, 2-4 % of xylitol, 0.06-0.075 % of aspartame, 0.2-0.45 % of xanthan gum, 0.03 % of potassium sorbate and the balance of drinking water. Sugar-free guava and papaya beverage isprepared by taking guava juice and papaya juice as raw materials, which is rich in various nutrient components beneficial to human bodies, has good mouthfeel, is not limited by fruit harvesting seasons, and can be eaten by consumers all the year round, so that the market application prospect is very wide. In addition, because beverage is sugar-free, which is very suitable for diabetics to eat, andthe preparation method is simple and convenient to operate.

The invention discloses a culture medium for screening endophytic fungi of cypripedium macranthum. The culture medium is prepared from the following components including potatoes, a guava juice, glucose, ammonium sulfate, magnesium sulfate, potassium alginate, vitamins, agar, 5-bromine-4-chlorine-3-indole-alpha-D-galactoside, a corn stigma leaching solution and streptomycin, wherein a pH value ofthe culture medium was 6.5-6.8. For the culture medium for separating mycorrhiza fungi of the cypripedium macranthum, through a large number of experimental researches, careful preparation of a culture medium formula aims at further improving the effectiveness of separation and purification of the mycorrhiza fungi of the cypripedium macranthum; and in the formula, by specially adding two core components which are the 5-bromine-4-chlorine-3-indole-alpha-D-galactoside and the corn stigma leaching solution, the culture medium can have the effect of promoting growth of mycelia of the mycorrhiza fungi of the cypripedium macranthum.