58 results about "Kiwi juice" patented technology

The invention discloses a dry type kiwi wine and preparation method thereof, belonging to the technical field of preparing fermented fruit wine. The preparation method comprises the steps of: 1) freezing and peeling kiwi fruit, stripping and slicing, soaking in color protection solution and standing, and then extruding and pulping to obtain fruit pulp; 2) adding pectinase for enzymolysis, then carrying out heating treatment and filtering, adding concentrated fruit juice into filtrate and regulating the needed concentration to obtain kiwi juice; 3) adding Angel active yeast into the kiwi juice for twice, carrying out primary fermentation and after fermentation until the amount of the residual sugar in the fermentation liquor is less than or equal to 4g/L, thus obtaining after-fermentation wine; 4) carrying out deacidification, astringency removal and clarifying, bottling and sterilizing, to obtain dry type kiwi wine. The preparation method is simple to operate, and the dry type kiwi wine prepared by adopting the method is low in the amount of residual sugar, high in alcohol degree, rich in nutrition values, and excellent in wine taste.

The invention discloses body wash, which is prepared from following raw materials in parts by weight: 30-60 parts of pure water, 7-14 parts of rose, 4-9 parts of lavender, 10-15 parts of green tea, 12-18 parts of kiwi fruit juice, 5-10 parts of aloe extract, 3-6 parts of glycerinum, 5-15 parts of honey, 3-8 parts of butyrospermum parkii, 3-6 parts of vitamin, 4-10 parts of lanum derivative, 6-10 parts of essence and 2-5 parts of surfactant. The invention provides the body wash which not only has a cleaning function but also has effects of promoting blood circulation, preserving moisture, whitening and quieting the hart and soothing the nerves.

The invention relates to a kiwifruit compound fruit juice and its preparation process. Fresh and ripe kiwifruit and jujube are selected to make fruit juice respectively, and supplementary materials are used to make the fruit juice through the process steps of homogenization, degassing, sterilization, filling and sealing, and cooling. The raw material selected in the present invention is kiwi fruit, which is delicious in taste and rich in nutrition. It has the health effects of anti-cancer, anti-cancer and lowering cholesterol. Jujube is delicious and nutritious, containing various nutrients and trace elements. It has the function of regulating serum total protein and white blood cell level, and improves the body's resistance and immunity. Complementary with the taste and efficacy of kiwi fruit, it produces positive health effects. The auxiliary materials can increase the sweetness and flavor, and contribute to the stability of the product.

The present invention discloses an immunity-enhancing protein powder, consisting of the following materials by weight: 950-1000 parts of soybean protein powder, 10-20 parts of fructo-oligo saccharide, 4-6 parts of ganoderma lucidum spore powder, 4-6 parts of panax powder, 50-60 parts of jujube powder, 15-20 parts of acanthopanax senticosus, 10-15 parts of astragalus membranaceus, 10-15 parts of sealwort, 15-20 parts of hawnthorn fruits, 10-15 parts of cordyceps militaris, 8-10 parts of emblic leafflower fruits, 0.3-0.6 part of tea polyphenol, 2-4 parts of freeze-dried yolk powder, 0.2-0.4 part of taurine, 0.2-0.4 part of vitamin B, 0.2-0.4 part of vitamin C, 4-6 parts of freeze-dried powder of kiwi juice, 0.2-0.4 part of extractive of dried small shrimps, 0.02-0.04 part of vitamin D, 2-3 parts of nutrition additives. The health-care protein powder prepared by the present invention is rich in nutrition and has the function of resisting aging, enhancing immunity and improving health if frequently used.

The invention discloses kiwi soymilk, which is prepared by comprising the following steps of: adding 3 parts of white sugar into 50 parts of water, and stirring and heating to 90 DEG C till white sugar is dissolved; then, sequentially adding 0.2-0.5 part of a stabilizer, namely xanthan gum, and 6.5-7.2 parts of soymilk powder, keeping the temperature at 90 DEG C, stirring till raw materials are completely dissolved, and filtering (at the rotation speed of 40-60 rpm); decreasing the temperature of a filtrate to 40 DEG C, adding 0.2-0.5 part of kiwi juice, 0.015 part of potassium sorbate, 0.2 part of sodium citrate, 0.4 part of citric acid and 0.15 part of essence, stirring uniformly, adjusting pH to 4.5, and adding water to be constant volume of 100 parts; homogenizing at the pressure of 20-25 MPa for 15 minutes; carrying out UHT (Ultra Heat Treated) sterilization at 115-120 DEG C for 3 seconds; filling at 88-95 DEG C; and inverting a bottle and sterilizing for 10 minutes. The kiwi soymilk disclosed by the invention is enriched in vitamin C and soymilk protein and is good in mouth feel, fresh, fragrant and nutritional.

A green plum compound juice drink and its preparation method, which is made from green plum juice, grape juice, kiwi fruit juice and auxiliary materials, characterized in that the green plum juice is 18-20%, the grape juice is 10-12% and the kiwi fruit juice is 6-10% The auxiliary materials and their mass ratios are respectively: 6-10% white granulated sugar; 0.2-0.3% sodium hydroxycellulose; 0.01-0.05% potassium sorbate; the balance is softened sterile water. The purpose is to provide a compound fruit drink with rich nutrition and suitable sweet and sour taste. The sensory index of the present invention: the color is clear green, even and consistent; there is a mixed aroma of strong green plum, grape and kiwi fruit; sweet and sour taste, no peculiar smell. Physical and chemical indicators: original fruit juice content ≥ 40%; soluble solids 10%-13%; in line with GB11671, GB2760-1996 regulations.

The invention discloses a preparation method of a kiwi-flavored bean dreg biscuit. The preparation method comprises the following steps of taking high gluten wheat flour, dispersing the high gluten wheat flour into distilled water, adding glutamine transaminase, and reacting for 2 hours; performing freeze drying to obtain modified wheat flour; taking bean dregs, drying the bean dregs, grinding the dried bean dregs, and sieving the ground bean dregs to obtain bean dreg powder; taking a kiwi, washing the kiwi clean, peeling the kiwi, and juicing the kiwi, filtering kiwi juice, and then diluting the kiwi juice with distilled water; mixing the modified wheat flour with the bean dreg powder; adding the diluted kiwi juice into the mixed powder, and preparing biscuits. Glutamine transaminase is a protease obtained by a cross-linking reaction between a gamma-hydroxylamine group of a glutamine residue and an epsilon-amidogen of lysine in a catalytic protein side chain; the glutamine transaminase is capable of catalyzing wheat protein crosslinking to generate a protein polymer with relatively high molecular weight; the modified wheat powder is taken as a raw material, and the kiwi juice and the bean dregs are added during a preparation process, so that the prepared biscuits are rich in nutrition and improved in elasticity, viscosity and hardness, and the taste and color of the prepared biscuits are improved to different extent.

The invention discloses a deep processing method for rice. The deep processing method is characterized by comprising the following steps that after being washed, unhusked rice is firstly immersed in warm water at 36-38 DEG C for 1.2-1.8 hours, is then taken out and drained, and is put into water to be subjected to stirring treatment for 12-16 minutes at the stirring rate being 120-140 r/min, and rice husks and brown rice are separated; the brown rice is placed in a sodium citrate aqueous solution with the concentration being 2%-4% to be soaked for 4-6 hours, and then is placed in warm water at28-32 DEG C to be stirred for 10-15 minutes, and shelled rice is obtained; a nutrient solution is sprayed onto the surface of the shelled rice, and the nutrient solution is prepared by mixing carrotjuice and kiwi juice according to the volume ratio being 1:3, wherein 0.06-0.08 kg of the nutrient juice is sprayed onto per 1 kg of rice; a mixed solution comprising, by compounding concentration, 0.08%-0.22% w/v of ascorbic acid and 0.05%-0.2% w/v of cysteine is sprayed onto treated rice, and 0.02-0.04 L of the mixed solution is sprayed on per 1 kg of rice; the obtained rice is dried under hot air at 30-36 DEG C for 1.6-2.4 h, and then polishing is carried out; and the polished rice can be irradiated with ultraviolet light, and deep processing of the rice is completed. Pesticides can be effective degraded, and the nutrient composition of the processed rice is improved.

The invention relates to the field of beverages, in particular to a multi-strain mixed fermentation kiwi flavor beverage and a production method thereof. The production method comprises the following steps: cleaning kiwis, carrying out peeling and pulping, adding 0.8 to 1.2 ml/kg of pectinase according to the mass of the pulp liquid, carrying out enzymolysis at water bath being 38 to 42 DEG C for 1.5 to 2.5 hours, and carrying out inactivation to obtain kiwi juice subjected to enzymolysis; adding saccharomyces cerevisiae KS-1, acetobacter pasteurianus AP-1 and lactobacillus plantarum by 2 to 12% of inoculation amount according to the proportion of (1.8-2.2):1:(1.8-2.2) into the kiwi juice, and carrying out fermentation at 20 to 37 DEG C for 96 to 144 hours; cleaning 2 to 5 g of chrysanthemum and 3 to 7 g of Chinese wolfberry, drying the cleaned materials, smashing the dried materials into powder, sterilizing the powder, adding the sterilized powder into the kiwi juice subjected to inoculation, carrying out fermentation for 18 to 30 hours, heating to 60 to 85 DEG C, and maintaining the temperature for 15 to 25 min; filtering the heated kiwi juice, separating a clear liquid, and carrying out sterilizing and packaging obtain a flavor beverage which is novel in flavor and variety, and is rich in flavone, Vc and procyanidine which are required by a human body.

The invention relates to a method for preparing durable-type wood nourishing floor wax, which belongs to the technical field of preparation of the floor wax. According to the invention, yoghourt is self-made, the fruit wax is extracted on the surface of the fresh apple, the active group-rich kiwi juice is modified under microbe effect to obtain the modified apple wax, and the modified apple wax and castor oil and yoghourt are subjected to complex formulation, emulsification and concentration to obtain the product. The ground surface brightness by using the durable-type wood nourishing floor wax can reach 60.2 and more, glazing effect is good, the wood can be nourished, penetration is easy, generation of floor surface polishing scratch is reduced, the floor service life is prolonged; anti-pollution characteristic is good, nourishing is carried out by 1-2 times every year, and the repeated cleaning nursing is not required.

The invention relates to the field of food, and specifically relates to beer containing carrot juice and kiwi juice and a preparation method thereof. The beer containing carrot juice and kiwi juice is characterized by comprising, in one liter of the beer, 50-120 ml of carrot juice, 5-30 ml of kiwi juice and the balance of beer. The beer containing carrot juice and kiwi juice not only maintains the flavor of beer but also has the flavor of fruit and vegetable juice and nutrient and health-care functions, and thus has better taste; the carrot juice is very useful to human body because the carrot juice contains a large number of vitamins especially vitamin E, folic acid, trace elements, amino acid and the like; and kiwi juice is used so as to not only enrich the taste of the product but alsoenable the acidity of fruit and vegetable juice to be approximate to the acidity of the beer by adjusting the acidity of the carrot juice, thus the flavor stability of the beer can be maintained.

The present invention discloses a fruity bean curd pudding and a preparation method thereof. Soybeans, pudding powder, kiwi juice and white granulated sugar are used as the raw materials of the pudding. The pudding is prepared by processes of soaking, pulping, filtering, boiling, adding of sugar, adding of the pudding powder, adding of the kiwi juice, canning, sealing, pasteuring, etc. The weight of the pudding powder is 80% of that of the soybeans, the weight of the white granulated sugar is 16% of that of the soybeans, and the volume of the kiwi juice is 32% of the weight of the soybeans. After the products provided by the invention is kept in a cold storage, the flavor of the products is excellent. The pudding is a healthy snack food, and is in line with the tastes of teenagers. The pudding is rich in nutrients, and is convenient and instant to eat.

The invention discloses kidney-tonifying health rice with lobed kudzuvine flowers. The kidney-tonifying health rice with the lobed kudzuvine flowers is prepared from the following raw materials in parts by weight: 130-170 parts of chestnut kernels, 50-80 parts of chicken foot taro, 5-6 parts of sea buckthorn oil, 6-7 parts of kiwi juice, 10-12 parts of fresh pork kidney, 8-10 parts of tremella aurantialba, 5-8 parts of phallus indusiatus bacteria, 6-9 parts of pricklyash peels, 5-9 parts of gelidium amansii, 8-9 parts of orange powder, 6-8 parts of sesame powder, 3-4 parts of pineapple peel residues, 5- 6 parts of lobed kudzuvine flowers, 3-5 parts of roughhaired holly roots, 1-2 parts of dioecious balanophora herbs, 2-3 parts of pumpkin flowers, 2-4 parts of snake gourd fruit leaves and 6-8 parts of nutritional additive powder. The chestnut kernels and the chicken foot taro used as main materials are rich in proteins, copper and other trace elements and have functions of tonifying spleen, invigorating stomach, tonifying kidney and strengthening tendons, and fresh pork kidney used as an auxiliary material has the efficacies of regulating kidney Qi, relieving dyspepsia, and relieving drinking and urine. Meanwhile, the lobed kudzuvine flowers and other Chinese herbal medicines are used and have the efficacies of clearing away heat and toxic materials, protecting the liver and tonifying the kidney when the rice is taken for a long term.

The invention discloses a processing method of orange peels. The processing method comprises the following steps: a) pulverization step; b) alcohol extraction step; c) concentration step; d) purification step; and e) collection step. The d) purification step further comprises the following steps: subjecting the extract obtained in the concentration step to silica gel column chromatography and eluting with an eluant, wherein the weight ratio of extract to silica gel is not less than 1:2, the eluant is the mixture of ether, ethyl acetate and ammonia water at a volume ratio of 1:(0.5-0.8):(0.01-0.05). Compared with the prior art, the processing method can completely extract the effective components of the orange peels, the orange oily extract can be widely applied to the fresh-keeping of beverage foods, particularly the preservation of orange juice, grape juice, apple juice and kiwi juice.

The invention relates to anti-alcohol solid vinegar. The anti-alcohol solid vinegar is characterized by being prepared through the following steps: feed preparation: 1, selecting 45% of pueravia flowers, 35% of kudzuvine roots and 20% of black tea and extracting a mixed concentrated solution for later use by use of a supercritical extraction technological process, and 2, mixing 30% of fruit juice, 20% of kiwi juice and 50% of tomato juice for later use; and preparation: 1, preparing in a proportion of 92%, taking and uniformly mixing 500kg of dextrin, 20% of the mixed concentrated solution, 10% of mixed fruit juice, and 2, taking and uniformly mixing 0.06kg of Aspartame, 0.06kg of ethyl maltol, 0.12kg of D-Mannitol, then taking and dissolving 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, adding the dissolved materials into ingredients, uniformly stirring all the raw materials, further adding 200ml of apple essence, uniformly stirring all the raw materials, and then performing drying, pelletizing and packaging, thereby obtaining the anti-alcohol solid vinegar.

A spinach and kiwifruit juice is prepared from following raw materials including, by weight, 300-350 parts of kiwifruits, 100-120 parts of fresh oranges, 40-50 parts of oat, 40-50 parts of cucumbers, 20-30 parts of carrots, 20-25 parts of spinaches, 30-40 parts of brown sugar juice, 20-30 parts of fresh ginger juice and the like. The invention discloses the spinach and kiwifruit juice and a preparation technology thereof. The preparation technology is simple. The spinach and kiwifruit juice is prepared with addition of the oat, the carrots and the spinaches so that the spinach and kiwifruit juice is thick in fragrance and is rich in nutrition. By means of additions of extracts of semen cassiae, gynostemma pentaphyllum, radix rehmanniae preparata, ustilago maydis and the like, the spinach and kiwifruit juice has a certain blood fat reducing effect, is suitable for people whom is suffered from hyperlipidemia and obesity, and is beneficial to body health.

The invention relates to a grape and kiwi fruit composite body building beverage. A preparation method comprises the steps that a fresh grape is selected, cleaned, capped, peeled, deseeded, and added to a beating machine; fresh grape juice is extracted; fresh and worm-free kiwi fruit is selected, peeled, cut into blocks, and added to the beating machine; fresh kiwi fruit juice is extracted; fresh liquorice is selected, cleaned, cut into strips, and added to the beating machine; fresh liquorice juice is extracted; and the grape juice, the kiwi fruit juice, honey, the liquorice juice, maltitol, citric acid, sodium citrate and purified water are mixed in proportion in a high pressure sterilizer, subjected to high pressure sterilization, naturally cooled in a sterile environment, and packed into a pop can for selling. The composite body building beverage reserves nutritional elements of the grape and the kiwi fruit, is special in fragrance, and fresh, cool and comfortable in taste, has effects of quenching thirst and appetizing, can supplement necessary vitamins and mineral substances for a human body, and can exert effects of whitening skin, antibiosis and anti-inflammation if drunk frequently.

The invention relates to a multi-vitamin fruit and vegetable composite body-building drink which is prepared by the following steps: selecting kiwi fruits, removing the peels and pulping, and obtaining kiwi fruit juice; selecting grapes, washing and manually removing the peels and the seeds, adding the grapes into a pulping machine, and obtaining grape juice; selecting apples and pineapples, washing and removing peels and cores, adding the apples and the pineapples into the pulping machine, and obtaining apple juice and pineapple juice; selecting carrots, washing and removing the peels, adding the carrots into the pulping machine, and obtaining carrot juice; selecting tomatoes, washing and removing the peels, adding the tomatoes into the pulping machine, and obtaining tomato juice; mixing the kiwi fruit juice, the grape juice, the apple juice, the pineapple juice, the carrot juice, the tomato juice, stevioside, citric acid, vitamin E and purified water in a high pressure sterilizer at a ratio, and sterilizing under high pressure; and tinning for sales. The composite body-building drink retains multiple nutrient elements of fruits and vegetables, has an effect of quenching one's thirst, can improve the appetite and supplements necessary vitamins and mineral substances for human bodies. When the composite body-building drink is often drunk, the effects of preventing diseases and building one's body can be achieved.

The invention discloses a preparation method of Dendrobium nobile enzyme, which relates to the field of food technology. The method comprises mixing and pulverizing Dendrobium nobile and quinoa, fermenting with acetic acid bacteria and yeast, squeezing kiwi fruit, and extracting tangerine peel, Atractylodes macrocephala, amomum and malt. It is obtained by mixing and extracting with fermentation broth filter residue and kiwifruit filter residue, and blending the extract with fermentation broth and kiwifruit juice. The method of the present invention enables the nutrient components in Dendrobium nobile to be fully fermented to form small molecular substances that can be fully absorbed by the human body, retains the nutrient components in Dendrobium nobile to a great extent, and also allows the active components in quinoa to participate Fermentation, combined with traditional Chinese medicine extracts, enhances the anti-oxidation and anti-aging effects of the prepared enzymes; makes the enzymes have the effects of enhancing immunity and anti-cancer, and improves the nutritional quality of the enzymes.

The invention discloses a preparation method of kiwi-fruit jam. The preparation comprises following steps of: 1) peeling kiwi fruits, adding 1-2 times of water, squeezing, and filtering to obtain kiwi juice; and 2) adding the kiwi juice into a pot, based on the weight of the kiwi juice, adding 0.1-0.5% of table salt, 1-3% of lemon juice and 15-25% of maltose, heating to 80-90 DEG C, maintaining the temperature until the solid content is 30-40%, adding 15-25% of xylitol and 5-10% of wine, stirring uniformly, filling a can, sterilizing and cooling. The kiwi-fruit jam is sweet, sour and refreshing, is free of kiwi seeds, and is greenyellow and glossy. The kiwi-fruit jam has good flavor proper to the kiwi-fruit jam, and has functions of regulating middle energizer and flow of qi, beautifying, keeping young, promoting the production of body fluid, moistening dryness, relieving fever and restlessness, and the like.

The invention provides a feed for young silkworms and a method thereof, and specifically relates to the technical field of silkworm breeding. The feed for young silkworms is composed of the following components in mass proportions: 50-80 parts of mulberry leaves, 10-15 parts of dandelion leaves, and 10 parts of lettuce leaves ‑15 parts, 2‑10 parts of immune polysaccharide, 14‑20 parts of purple sweet potato, 10‑18 parts of soybean protein powder, 1‑10 parts of kiwi fruit juice, 0.5‑0.8 parts of antifungal agent, 2‑5 parts of chloramphenicol aqueous solution. The invention can make the young silkworm have comprehensive nutrition and increase the resistance, thereby increasing the survival rate.

The invention relates to a method for preparing a water-resistant self-repairing bridge deck pavement material and belongs to the technical field of bridge deck pavement material preparation. Surface ribs serve as toughening filler, rosin and kiwi juice rich in active component are also used, natural asphalt is modified under the action of microorganisms, the number of active groups of asphalt and chemical binding force between foundation bases are increased, and accordingly the viscosity increasing and toughening effects are achieved; then by means of the combined action of stalactite serving as seed crystal, oil-producing algae and oil-producing microorganisms, the number of surface hydrophobic ester groups of stalactite is increased, water resistance of stalactite is extremely good, finally stalactite and the modified asphalt are compounded, and the bridge deck pavement material is obtained. The bridge deck pavement material prepared through the method is good in water resistance, the water absorbing rate is lower than 0.4%, low temperature resistance can reach -55-0 DEG C, low temperature resistance is good, cracking is not likely to happen, and the service life of a bridge deck is prolonged.

The invention discloses an aloe kiwi green tea flavor processed cheese. The cheese is characterized by comprising a natural cheese, a stabilizer, a seasoning auxiliary, green tea powder, an aloe juice, a kiwi juice and water; the crushed natural cheese, the green tea powder and the water are mixed, heated and melted in a melting pot, the seasoning auxiliary, the stabilizer, the aloe juice and thekiwi juice are mixed and dissolved and then evenly mixed with the melted natural cheese, the temperature is reduced, stirring is conducted, and the flavor processed cheese is obtained by refrigeratingmolding. According to the composite flavor processed cheese, the aloe juice, the kiwi juice and the green tea powder are added to the production of the processed cheese without affecting the textureof the processed cheese to make the active ingredients of aloe, kiwi and green tea become an organic integral part of the processed cheese, the nutrients of the aloe and the kiwi are added to a product, antioxidants-tea polyphenols are enriched, the nutritional value of the product is improved and the variety of the processed cheese is increased.

The invention discloses yin-nourishing and lung-moistening lily tea and a making method thereof. The tea is made from, by weight, 15-20 parts of lily, 18-20 parts of flores aurantii, 6-8 parts of kiwi juice, 25-30 parts of Huoshan Huangya, 4-6 parts of bean curd powder, 2-4 parts of selenium-rich wheat flour, 4-5 parts of bamboo vinegar, 1-3 parts of rhizoma acori graminei, 2-4 parts of geranium wilfordii, 6-8 parts of peanut sprouts, 4-6 parts of asparagus, 2-4 parts of tremella, 2-4 parts of flatstem milkvetch seeds, 6-8 parts of schisandra chinensis, 5-7 parts of pickled dry cabbage roots, 10-12 parts of purple rice milk and 10-15 parts of flos sophorae honey. The lily tea is smooth in taste and keeps the natural flavor of lily and the amiable taste is enhanced; meanwhile, the tea is fine made from medicinal and edible Chinese herbal medicine, medicated diet nutrient value is enhanced, the tea has slight Chinese herbal medicine fragrance, is free of toxic and side effects, and has remarkable effects on removing heat to cool blood, nourishing yin and promoting body fluid secretion, clearing away heart fire and moistening lungs, and smoothing nerves.