31 results about "HIPPOPHAE RHAMNOIDES FRUIT JUICE" patented technology

The invention provides Chinese wolfberry hippophae rhamnoides fruit juice and a preparation method thereof. The Chinese wolfberry hippophae rhamnoides fruit juice comprises the following raw materials in parts by weight: 400-1000 parts of fresh Chinese wolfberry, 16-80 parts of hippophae rhamnoides plasmogen, 1-4 parts of pectin, 5-20 parts of white sugar and 20-48 parts of water. The method comprises the following steps: dissolving the pectin and the white sugar in the water so as to obtain a protopecten aqueous solution; wearing and crushing the fresh Chinese wolfberry with colloid, and filtering the crushed fresh Chinese wolfberry so as to obtain first Chinese wolfberry pulp, and the mixture of Chinese wolfberry seed and Chinese wolfberry peel; conveying the mixture of the Chinese wolfberry seed and the Chinese wolfberry peel into an emulsifying and homogenizing machine to be crushed, and filtering the crushed mixture so as to obtain second Chinese wolfberry pulp; mashing hippophae rhamnoides, and filtering the mashed hippophae rhamnoides so as to obtain the hippophae rhamnoides plasmogen; mixing the protopecten aqueous solution, the first Chinese wolfberry pulp, the second Chinese wolfberry pulp and the hippophae rhamnoides plasmogen so as to obtain the Chinese wolfberry hippophae rhamnoides fruit juice. The Chinese wolfberry hippophae rhamnoides fruit juice and the preparation method thereof, provided by the application, have the advantages that the Chinese wolfberry hippophae rhamnoides fruit juice has the mellow taste of the Chinese wolfberry, is rich in fragrance, is sour and sweet in mouth feel and is rich in nutrition; the operation is simple, and the quality of products is excellent.

The invention relates to a hippophae rhamnoides fruit juice composite beverage and a preparation method thereof. The hippophae rhamnoides fruit juice composite beverage comprises the following components in parts by weight of 20-30 parts of hippophae rhamnoides fruit juice, 30-45 parts of vegetable juice of which the Baume degree is 15-25, and 50-60 parts of soda water, wherein the NaHCO3 contentin the soda water is 0.4-0.9g/L. The preparation method comprises the following steps of blending the hippophae rhamnoides fruit juice, the vegetable juice and the soda water to obtain fruit juice first mixed liquid; and degassing the fruit juice first mixed liquid, performing sterilization, performing hot packaging and performing cooling so as to obtain the hippophae rhamnoides fruit juice composite beverage. The hippophae rhamnoides fruit juice composite beverage made by the method is uniform in color and free from layering, and miserable mouth feel of the hippophae rhamnoides fruit juice can be weakened.

The invention relates to a preparation method of hippophae rhamnoides fruit leaf composite buccal tablets, and belongs to the technical field of health-care foods. The main scheme adopted by the preparation method is realized through the following steps of thoroughly cleaning hippophae rhamnoides fruits, squeezing the cleaned hippophae rhamnoides fruits to obtain hippophae rhamnoides fruit juice,taking hippophae rhamnoides fruit dregs, performing baking in an oven for 20min, performing crushing with a wall-breaking machine to obtain hippophae rhamnoides fruit dreg submicron powder, and bakingthe made hippophae rhamnoides fruit dreg submicron powder for 20-30min; thoroughly cleaning hippophae rhamnoides fruit leaves, performing baking, performing crushing with the wall-breaking machine toobtain the hippophae rhamnoides fruit leaf submicron powder of which the granulates are 20 meshes, and performing baking for 30min; and preparing hippophae rhamnoides fruit oil by a supercritical CO2extraction method, mixing the hippophae rhamnoides fruit dreg submicron powder, the hippophae rhamnoides fruit leaf submicron powder and the hippophae rhamnoides fruit oil, with borneol, water soluble starch, xylitol, citric acid, magnesium stearate and an anticaking agent to obtain a paste mixture, and performing tabletting to obtain the hippophae rhamnoides fruit leaf composite buccal tablets.The hippophae rhamnoides fruit processing waste is used for secondary processing and utilization, so that the production cost is reduced, and discharge of produced waste is also reduced. The entire preparation process is simple and easy to operate, the preparation cost is low, and enlarged production is facilitated.

The invention discloses a technology for preparing a hippophae rhamnoides fruit juice beverage by quick-freezing separation and superhigh pressure sterilization. The technology comprises the steps ofquickly freezing hippophae rhamnoides twigs and fruits, taking the fruits, performing mashing, performing colloid milling, performing homogenizing, performing enzymolysis, performing sheet frame filtering, performing vacuum material preparation, performing canning, and performing superhigh pressure sterilization, wherein normal-temperature water is used as a medium, and sterilization is performedat the sterilization pressure being not less than 500Mpa for at least 15 minutes. The technology has the following advantages that the degree of perfection of the hippophae rhamnoides fruits is guaranteed, the destroying of the hippophae rhamnoides fruits in the process for separating twigs from fruits is reduced, and the raw materials are fresh, nutritive and safe; and a biological enzyme methodis adopted for wall breaking on cells, which is favorable for dissolution of effective components of multiplex vitamins, fat, organic acid, flavone, and the like. A superhigh pressure normal temperature sterilizing technology is adopted, so that destroying of high temperature to heat sensitive nutrient components is avoided, and sterilization effects of products are guaranteed; and besides, few cells which are not broken, in the fruit juice, are further broken, so that the raw materials are uniform in components, the nutrient is easy to absorb, and the products are full in mouth feel and fineand smooth.

The invention discloses a hippophae rhamnoides fruit, mulberry and Chinese wolfberry fruit beverage. The hippophae rhamnoides fruit, mulberry and Chinese wolfberry fruit beverage is prepared from thefollowing raw materials in parts by weight of 80-100 parts of hippophae rhamnoides fruit juice, 50-60 parts of mulberry fruit juice, 5-10 parts of Chinese wolfberry fruit juice, 10-15 parts of arabinogalactan, 1-5 parts of cane sugar and 5-7 parts of syrup for candied fruits, wherein the content of soluble solids in the hippophae rhamnoides fruit juice is 5-10%, and the content of soluble solids in the mulberry fruit juice is 15-20%. The hippophae rhamnoides fruits, the mulberries and the Chinese wolfberry fruits are reasonably collocated, and various active components complement each other and are in synergistic interaction, so that the hippophae rhamnoides fruit, mulberry and Chinese wolfberry fruit beverage is good in mouth feel, rich in nutrients and convenient to carry.

The invention discloses a desugaring technology of hippophae rhamnoides fruit juice. The desugaring technology comprises the following steps of taking refrigerated hippophae rhamnoides fruit originaljuice, performing dilution, and performing uniform shaking so as to obtain the hippophae rhamnoides fruit juice for standby application; taking the hippophae rhamnoides fruit juice, mixing the taken hippophae rhamnoides fruit juice with ethanol, performing uniform shaking, performing ultrasonic-assisted desugaring, and performing ethanol precipitation; and performing vacuum filtration on the hippophae rhamnoides fruit juice after desugaring-ethanol precipitation treatment, and concentrating filtrate until the volume of the concentrated filtrate is 5 times of that of the hippophae rhamnoides fruit juice, so as to obtain desugared concentrated hippophae rhamnoides fruit juice. The desugaring technology disclosed by the invention is simple, controllable, mild in condition, low in destructionto active components in the hippophae rhamnoides fruit juice, and high in removal rate on carbohydrate having oxidation resistance and carbohydrate not having the capacity of restraining amylase.

The invention relates to a Flos Puerariae hangover-alleviating fruit vinegar beverage. The preparation method comprises: 1, material preparing: 1) selecting 35% of Flos Puerariae, 45% of Radix Puerariae, and 20% of black tea, and extracting a mixed concentrating liquid by using a supercritical extraction process so as to be spare, and 2) mixing 30% of a Hippophae rhamnoides fruit juice, 20% of a kiwifruit juice, and 50% of a tomato juice so as to be spare; and 2, production: 1) preparing according to a ratio of 92%, taking 500 kg of dextrin, 20% of the mixed concentrating liquid, and 10% of the mixed fruit juice, and uniformly stirring, and 2) taking 0.06 kg of aspartame, 0.06 kg of ethyl maltol, and 0.12 kg of sweetener, uniformly mixing, taking 0.6 kg of malic acid, 1.3 kg of citric acid, 1.3 kg of sodium citrate, 400 ml of lactic acid, 150 ml of glacial acetic acid, and 400 ml of persimmon vinegar, dissolving, adding into the ingredients, uniformly stirring, adding 200 ml of apple essence, uniformly stirring, drying, granulating, and packaging to obtain the product.

The invention provides a processing method of concentrated hippophae rhamnoides fruit clear juice, relates to the processing technologies of hippophae rhamnoides fruit juice, and solves the technicalproblem that the nutrient components in hippophae rhamnoides fruits can be destroyed in the preparation process of hippophae rhamnoides fruit clear juice. The method includes the following steps: step1, quickly freezing hippophae rhamnoides branch fruits; step 2, separating and screening hippophae rhamnoides pure fruits with good quality; step 3, cleaning and thawing the hippophae rhamnoides purefruits, and performing beating and juicing to obtain juice A and seed skin residues; step 4, performing coarse filtration on the juice A, performing heating, and performing refining and separation toobtain a material A; step 5, continuing heating the material A, and performing separation to obtain fruit oil, pulp and juice B; step 6, performing enzymolysis on the juice B, and performing separation and filtration to obtain a filtrate A with a color value (T440) not less than 60% and the light transmittance (T625) not less than 85%; and step 7, performing evaporation and concentration on the filtrate A at a low temperature to a sugar content of 65-70BIX to obtain the concentrated hippophae rhamnoides fruit clear juice. The method is scientific and reasonable in process and convenient to operate, and ensures that the nutrient components and active substances of the hippophae rhamnoides fruits are not destroyed to maximum extent.

The invention relates to a processing method of fermented hippophae rhamnoides fruit juice. The processing method comprises the following steps of pretreating hippophae rhamnoides fruit raw materials,performing crushing, performing macerating treatment with pectinase, performing ultra-high temperature sterilization, adding an appropriate amount of glucose for increasing the sugar degree, then performing long-time fermentation for 25-40 days, reducing acidity, performing filtration, performing ultra-high pressure instantaneous treatment, and finally obtaining the fermented hippophae rhamnoidesfruit juice. According to the processing method disclosed by the invention, the hippophae rhamnoides fruits are subjected to enzymolysis, after sugariness is adjusted, active dry yeast fermentation is performed for the first time, and malic acid-lactic acid fermentation treatment is performed for the second time, so that the mouth feel and the flavor of the hippophae rhamnoides fruit juice are significantly improved.

The invention discloses a functional beverage for antagonizing preoperative and postoperative stress reactions, and belongs to the technical field of functional beverages. The functional beverage is prepared through the following steps of performing clarification treatment on hippophae rhamnoides fruit juice to obtain hippophae rhamnoides fruit clear juice; performing clarification treatment on blueberry fruit juice to obtain blueberry fruit clear juice; and compounding the hippophae rhamnoides fruit clear juice, the blueberry fruit clear juice and water, performing uniform mixing, adding D-ascorbic acid, then adding citric acid and sodium citrate, adjusting acid, after acid adjustment, adding white granulated sugar, levulose and glucose, then adding potassium sorbate, finally, adding casein phosphopeptides and other nutrient enrichment agents, and performing uniform mixing to obtain the functional beverage. The beverage can antagonize postoperative stress reactions, increase immune function of patients, stimulate insulin sensibility to reduce postoperative insulin immunity, reduce wound infection, reduce postoperative nausea and vomiting, reduce calming and strong desire to sleep,enable people to be released from the hospital quickly, and reduce other complications during the perioperative period, and is suitable for quick rehabilitation of surgical operation patients.

The invention discloses hippophae rhamnoides fruit juice constant-temperature storage equipment. The hippophae rhamnoides fruit juice constant-temperature storage equipment comprises a stirring box shell, a feeding funnel is fixedly arranged on one side of the top of the stirring box shell and communicates with the interior of the stirring box shell through a feeding pipe, a bearing is embedded in the inner wall of the top end of the stirring box shell, and a stirring roller is connected into the bearing in a penetrating mode. One end of the stirring roller is fixedly connected with an output shaft of a motor fixedly installed at the top of the stirring box shell, multiple stirring blades are fixedly arranged on the surface of the stirring roller, a discharging hopper arranged in a storage box is fixedly installed at a discharging port in the bottom end of the stirring box shell, and the surface of the storage box is sleeved with a heat preservation sleeve. The hippophae rhamnoides fruit juice constant-temperature storage equipment is simple in structure, the storage temperature can be kept stable due to the arrangement of the heat preservation sleeve of the constant-temperature box, and the equipment is convenient to disassemble during cleaning due to the detachable connection of the stirring box shell and the storage box.

The invention discloses a codonopsis pilosula and sea-buckthorn solid beverage, and the beverage comprises the following raw materials in parts by weight: 12-15 parts of honey-fried codonopsis pilosula, 15-25 parts of sea-buckthorn microspheres, 8-12 parts of freeze-dried fruit powder, 10-15 parts of a sweetening agent and 2-4 parts of a thickening agent, wherein in the preparation process of the hippophae rhamnoides fruit microspheres, hippophae rhamnoides fruit juice, xylitol, hot water and sodium alginate are uniformly mixed and cooled to room temperature, and pH is adjusted to 4.5-5 to obtain a solution A; the solution A is dropwise added into the emulsified calcium aqueous solution for crosslinking, and filtering, washing and freeze-drying are performed to obtain the sea-buckthorn microspheres. The beverage is sour and sweet in taste and high in content of effective components.

The invention relates to selenium-enriched delicious pancakes. The selenium-enriched delicious pancakes comprise the following components of selenium-enriched rice flour, selenium-enriched green tea powder, soybean flour, millet flour, sorghum flour, walnut powder, cholla stem powder, spirulina powder, hippophae rhamnoides fruit juice, hippophae rhamnoides leaf powder, oolong tea powder, black teapowder, refined iodized salt and edible dietary alkali.

The invention provides hippophae rhamnoides fruit nutritive bread. The hippophae rhamnoides fruit nutritive bread is characterized by comprising the following components in parts by weight: 100 parts of bread flour, 20 parts of lily bulb powder, 5 parts of granulated sugar, 1 part of dry yeast, 9 parts of condensed milk, 1 part of milk sesame oil, 10 parts of butter, 50 parts of sliced margirine puff pastry, 0.5 part of salt, 2.5 parts of hippophae rhamnoides fruits, and an appropriate amount of dough mixing water, wherein the weight of hippophae rhamnoides fruit juice in the dough mixing water is 15% of the weight of the dough mixing water. The hippophae rhamnoides fruit nutritive bread disclosed by the invention has the beneficial effects of being orange in color, clear in structural layers, soft in mouth feel, delicious, and capable of meeting the requirements of people for the health and the nutrition of foods; the lily bulb powder is added, so that the hippophae rhamnoides fruit nutritive bread is capable of nourishing the lungs and soothing the nerves, and is particularly suitable for old people to eat; and besides, the hippophae rhamnoides fruits can regulate blood pressure, soften blood vessels, improve blood circulation, reduce blood sugar, resist oxidation, and resist anaphylaxis, and have health-care effects.