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 hippophae rhamnoides fruit juice and a preparation method thereof. The hippophae rhamnoides fruit juice is prepared from the following components of 15-25 parts by volume of hippophae rhamnoides fruit raw juice; 5-10 parts by volume of wax apple juice, 1-2 parts by volume of a bamboo leaf extract, and 63-79 parts by volume of blended liquid, wherein the blended liquid is prepared from aqueous solutions in which 0.1-0.4g / L of honey, 0.08-0.15g / L of arabinogalactan, 8-15g / L of stevioside and 0.3-0.5g / L of syrup for candied fruits dissolve. The preparation method comprisesthe following step of compounding the hippophae rhamnoides fruit raw juice with the wax apple juice. The hippophae rhamnoides fruit juice is high in nutrient value. When being eaten too much, the hippophae rhamnoides fruit juice cannot enable people to suffer from excessive internal heat easily. The bamboo leaf extract is used as a sterilizing preservative, and the honey, the stevioside and the syrup for candied fruits are synergistically blended, so that the fruit juice is good in mouth feel.

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 preparation method of hippophae rhamnoides fruit juice yoghourt. The preparation method comprises the following steps of freezing hippophae rhamnoides fruits; immersing the frozen hippophae rhamnoides fruits in fresh keeping liquid; squeezing the hippophae rhamnoides fruits after being immersed in the fresh keeping liquid to obtain hippophae rhamnoides fruit juice and flesh; gasifying the hippophae rhamnoides fruit juice to obtain a gas-liquid mixture, and performing gas-liquid separation on the gas-liquid mixture under the vacuum condition to obtain gasified micromolecule fruit juice granules, wherein the gasified micromolecule fruit juice granules contain aroma components; mashing flesh, performing homogenizing, performing drying and performing grinding to obtain powder; adjusting a heater to 5-10 DEG C, and adding 4-8 parts of lactobacillus plantarum, wherein the heating time is 1-1.5h; adjusting the heater to 15-20 DEG C, and adding 3-5 parts of lactobacillus bulgaricus, wherein the heating time is 2-2.5h; adjusting the heater to 25-30 DEG C, and adding 5-7 parts of streptococcus thermophilus, wherein the heating time is 3-3.5h, so that the yoghourt isobtained; and mixing the hippophae rhamnoides fruit juice with the yoghourt. The preparation method of the hippophae rhamnoides fruit juice yoghourt effectively solves the problems that vitamin C inthe processing course of the hippophae rhamnoides fruits is lost and the hippophae rhamnoides fruits easily cause brown stains; and the hippophae rhamnoides fruit juice is mixed with the yoghourt, sothat the mouth feel is improved, and the juice content is high.

The invention belongs to the technical field of production of health-care products, and particularly relates to a production technology of hippophae rhamnoides fruit powder. The production technology of the hippophae rhamnoides fruit powder comprises the following steps of (1) preparing hippophae rhamnoides fruit juice, thoroughly cleaning fresh hippophae rhamnoides fruits, mashing the cleaned hippophae rhamnoides fruits, and performing filtration to enable pulp to be separated from residues so as to obtain a mixture of primary pulp, seed residues and peel residues; (2) performing centrifugal filtration: performing centrifuging, performing filtration, and removing seeds so as to obtain the hippophae rhamnoides fruit juice; (3) performing blending: adding a licorice root solution and starch to the hippophae rhamnoides fruit juice, and performing uniform mixing to obtain mixed liquor; (4) performing homogenizing: homogenizing the mixed liquor twice in a homogenizing machine; (5) performing spray drying; and (6) performing packaging. According to the production technology disclosed by the invention, the starch and licorice roots are added to the hippophae rhamnoides fruit powder, the formula is reasonable, and the licorice roots and hippophae rhamnoides fruits are in compatibility, so that the anti-ageing effect of the produced hippophae rhamnoides fruit powder is strengthened; through reasonable dosage of the hippophae rhamnoides fruit powder, the reasonable dosage of the licorice roots and the reasonable dosage of the starch, the harsh taste of the hippophae rhamnoides fruit powder can be weakened, and the mouth feel is better; and the preparation technology disclosed by the invention is easy to operate, and the application range is wide.

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 concentrated hippophae rhamnoides fruit juice, a preparation method of the concentrated hippophae rhamnoides fruit juice and a juice concentrating device. The invention relates to the field of juice processing, and solves the problem of color-darkening of the concentrated hippophae rhamnoides fruit juice after dilution as well of the problem of containing additives. The juice concentrating device disclosed by the invention comprises the following components: a concentrating machine comprising a first container and a second container; a third container and a stirring motor are arranged in the first container; the first container, the second container and the third container are intercommunicated by a first pipeline; a stirring device and a temperature detector are arranged in the third container; a material outlet is arranged at a bottom of the first container; the second container comprises a material inlet, a gas outlet and a pressure detector; the condenser comprises a hot-material influx port and a vacuum connecting port; a gas outlet of the second container is connected to the hot-material influx port of the condenser by a second pipeline; and a water collecting device and the condenser are intercommunicated so as to contain condensed liquid. The juice concentrating device disclosed by the invention saves energy and reduces consumption, and is large in yield. The prepared concentrated hippophae rhamnoides fruit juice is green and free of additives; moreover, color of the concentrated hippophae rhamnoides fruit juice do not darken after reduction.

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 discloses hippophae rhamnoides fruit juice and a preparation method thereof. The hippophae rhamnoides fruit juice comprises the following formula materials: hippophae rhamnoides fruits, fresh Chinese wolfberry fruits, starch, o-benzoyl sulfimide, malic acid, high fructose corn syrup, additives, a stabilizer, edible salt, honey, white granulated sugar and purified water, and the additives comprise citric acid, sodium citrate and xanthan gum. According to the hippophae rhamnoides fruit juice and the preparation method thereof, various formulas such as the fresh Chinese wolfberry fruits, the starch, the o-benzoyl sulfimide, the malic acid, the high fructose corn syrup, the additive, the stabilizer, the edible salt, the honey and the white granulated sugar are added into the hippophae rhamnoides fruit juice, the taste of the sea-buckthorn fruit juice is diversified, meanwhile, the sour and astringent taste carried by the sea-buckthorn fruits is effectively removed, so that the taste of the sea-buckthorn fruits is improved, the drinking requirements of drinkers are met, the fresh Chinese wolfberry fruits, the malic acid and the honey are added into the sea-buckthorn fruit juice, and the nutritional value of the sea-buckthorn fruit juice is further increased, and thus the beverage is beneficial to the human body.

The invention relates to selenium-enriched tasty thin pancakes. The selenium-enriched tasty thin pancakes comprise the following components of selenium-enriched rice flour, selenium-enriched green teapowder, soybean flour, millet flour, sorghum flour, walnut powder, cactus powder, spirulina powder, hippophae rhamnoides fruit juice, hippophae rhamnoides fruit leaf powder, oolong tea powder, blacktea powder, refined iodised salt and edible sodium carbonate decahydrate.

The invention discloses a hippophae rhamnoides beverage with a synergistic tumor prevention and treatment effect, and belongs to the field of food processing. According to the hippophae rhamnoides beverage, hippophae rhamnoides fruit juice rich in hippophae rhamnoides fruit acid and plants containing dammarane saponin are combined according to a specific proportion to serve as a raw material combination, and under a specific heating condition, the dammarane saponin is converted into rare saponins Rg3, Rh2 and the like under an acidic condition provided by the hippophae rhamnoides fruit acid, and thus the rare saponins Rg3, Rh2 and the original anti-tumor substance quercetin and the like in the fruit juice have a synergistic anti-tumor effect; in addition, the hippophae rhamnoides fruit juice is rich in fruit flavor and nutrition, and the prepared beverage product has multiple functions and good drinking taste. The invention further discloses a preparation method of the hippophae rhamnoides beverage with the synergistic tumor prevention and treatment effect, in the preparation process of the method, the conversion rate of rare saponin is high, operation steps are simple, and industrial large-scale production can be achieved.

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 belongs to the technical field of food processing, and particularly relates to a hippophae rhamnoides fruit sterilization device and a fruit juice preparation method based on the sterilization device.The hippophae rhamnoides fruit sterilization device comprises a disinfection box, a sealing plate is transversely and fixedly arranged at the lower end of the disinfection box through a fixing mechanism, and a disinfectant collecting box is arranged on the right side wall of the disinfection box; a disinfectant outflow pipe is fixedly arranged on the left side wall of the disinfectant collection box, a disinfectant inflow pipe is fixedly arranged on the lower side wall of the disinfectant collection box, and the lower end of the disinfectant inflow pipe extends into the disinfection box, original hippophae rhamnoides fruit juice and fragrant pomelo are combined for the first time, natural and economical raw materials are selected, and the obtained product is good in taste, good in taste, free of toxic and side effects and convenient to use. The sea-buckthorn and the fragrant pomelo are compounded to prepare a novel mixed solution through a unique process, and the sea-buckthorn and fragrant pomelo composite fruit juice beverage is prepared by taking purified water as a solvent and adding a specific food additive.

The invention provides royal jelly and hippophae rhamnoides fruit flavored yogurt and a preparation method thereof. The royal jelly and hippophae rhamnoides fruit flavored yogurt comprises 1-1.5% of royal jelly, 8-10% of hippophae rhamnoides fruit juice, 10-12% of whole milk powder, 6-8% of white granulated sugar, 0.3-0.5% of starch, 0.1-0.3% of lactic acid bacteria powder special for fermentationfor yogurt, and 67.7-74.6% of pure water. The preparation method comprises the following steps of adding the pure water to fresh hippophae rhamnoides fruits, performing pulping in a mashing machine,and after clarifying and filtering, using an edible baking soda solution of which the mass is 0.2% of that of the hippophae rhamnoides fruit juice for regulating the pH of the hippophae rhamnoides fruit juice to be 3.8-4.0 to obtain hippophae rhamnoides fruit juice; and then adding the whole milk powder, the white granulated sugar, the starch and the hippophae rhamnoides fruit juice to the pure water, performing stirring, after fine grinding and homogenizing as well as sterilizing and cooling, adding the royal jelly and a fermenting agent, performing filling and performing fermentation, Finally, the prepared royal jelly and hippophae rhamnoides fruit flavored yogurt is uniform in tissue state, milky in color, unique in flavor, rich in royal jelly and hippophae rhamnoides fruit taste and smell, viscous in mouth feel, moderate in sour and sweet degrees, long in aftertaste, rich in nutrients, simple in preparation technology, and batch production can be performed.

The invention discloses compound sea-buckthorn fruit juice and a preparation process thereof. The compound sea-buckthorn fruit juice beverage is prepared from the following raw materials in parts by weight: 100-150 parts of sea-buckthorn primary pulp and 50-100 parts of decolored and deacidified pear juice. According to the composite sea-buckthorn fruit juice with the structure and the preparation process thereof, the composite sea-buckthorn fruit juice is good in taste, green, environmentally friendly, safe and healthy, the process is simple and easy to operate, industrial production is achieved, and market requirements are met.

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 a preparation technology of a lily bulb and Chinese magnoliavine fruit skin beautifying vinegar beverage. The preparation technology is characterized by comprising the steps of 1, selecting 40% of lily bulbs, 35% of Chinese magnoliavine fruits and 25% of dandelions, and performing extraction to obtain a mixed concentrated solution by a super critical extraction technologymethod for standby application; 2, mixing 40% of hippophae rhamnoides fruit juice with 35% of kiwi fruit juice, and 25% of tomato juice for standby application; performing making: performing preparation in proportion of 92%, taking 500kg of dextrin, 20% of the mixed concentrated solution and 10% of the mixed fruit juice, and performing uniform stirring; and 2, taking 0.06kg of aspartame, 0.06kg ofethyl maltol, 0.12kg of Sweeteners, 0.6kg of malic acid, 1.3kg of citric acid, 1.3kg of sodium citrate, 400ml of lactic acid, 150ml of glacial acetic acid and 400ml of persimmon vinegar, performing dissolving, performing addition to ingredients, performing uniform stirring, performing heating to 85 DEG C, performing sterilization, performing canning and sealing, performing cooling, and performingpacking.

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 discloses functional soft sweets rich in spirulina and metabiotics and a preparation method of the functional soft sweets. The functional soft sweets rich in spirulina and metabiotics are prepared from spirulina leavening, hippophae rhamnoides fruit juice, malt syrup, white granulated sugar, corn starch, citric acid, butter and nut meat. The functional soft sweets rich in spirulina and metabiotics provided by the invention have a very good anti-oxidation function, not only can make the product healthy and delicious, but also can meet the requirements of people on multiple feelings of foods, enhance the sensory experience of consumers on leisure foods, and are suitable for market promotion.

The invention relates to the technical field of processing of milk products, in particular to hippophae rhamnoides fruit bovine coloctrum powder and a production method thereof. The hippophae rhamnoides fruit bovine coloctrum powder comprises the following raw materials in percentage by mass: 30-65% of bovine coloctrum, 10-35% of raw milk, 10-35% of hippophae rhamnoides fruit juice, 0.1-3% of a vanilla extract, 0-8% of honey, 0.1-1% of citric acid, 0.1-0.5% of glyceryl monostearate, 0.1-0.5% of ascorbyl palmitate, 0.1-1% of lecithin, 1-5% of mannitol and 1-5% of trehalose; and pH of the bovinecoloctrum is 5.9-6.1, and the density is 1.04-1.06. The product namely the hippophae rhamnoides fruit bovine coloctrum powder provided by the invention is rich in nutrients, high in content of beneficial active components, good in mass stability and sour and sweet in mouth feel, contains rich milk fragrance, is thick in texture after being brewed, is strong in satiety after being eaten, and is suitable for adults to eat in a manner of not being with other staple foods and complementary foods or being matched with the other staple foods and complementary foods.

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.

The invention discloses a production method of hippophae rhamnoides fruit essence. The method comprises the following steps: carrying out spray drying on hippophae rhamnoides fruit juice to obtain hippophae rhamnoides fruit powder, and carrying out supercritical carbon dioxide extraction to obtain the hippophae rhamnoides fruit essence. According to the invention, with the production method, the requirements on supercritical equipment and a supercritical solvent are reduced, the method is not affected by the seasonality and the periodicity of agricultural products is avoided, and in the production process, the content of the starch and the pectin in the hippophae rhamnoides fruit essence is greatly reduced so as to substantially reduce the influence of starch and pectin on cigarette smoke;and the hippophae rhamnoides fruit is rich in sugar and protein, and a Maillard reaction can be carried out in a spray drying process, so that the prepared hippophae rhamnoides fruit essence has special fragrance. The invention also provides the hippophae rhamnoides fruit essence prepared by the method, and a tobacco product.

The invention relates to the technical field of deep processing of agricultural products, in particular to a production method for preventing grease of a hippophae rhamnoides fruit beverage from floating, which comprises the following steps: centrifugally separating raw hippophae rhamnoides fruit juice into a heavy liquid and a light liquid rich in hippophae rhamnoides fruit oil, adding sucrose fatty acid ester and octenyl succinic acid curdlan ester into the light liquid, shearing, emulsifying and homogenizing to obtain the hippophae rhamnoides fruit beverage. And mixing the light liquid with the heavy liquid, adding auxiliary materials, and finally filling. The original taste and flavor and rich nutritional ingredients of the product are reserved to the maximum extent, the product is uniform and stable, and the phenomenon that grease floats upwards is avoided.