2230 results about "Lemon juice" patented technology

The invention provides a compound fermented beverage containing red tea fungus and a preparation method thereof, and relates to a health beverage formula and a processing method thereof. The invention is characterized in that the health beverage is made by fermentation of apple juice, carrot juice and lemon juice with red tea fungus as effective microorganisms in a culture medium composed of tea,sugar and water with certain proportion. The proportions of the ingredients are as follows: 5% to 40% of apple juice, 5% to 40% of carrot juice, 0.5% to 5% of lemon juice, 10% to 45% red tea fungus inoculum and the balance of sugared tea infusion. The fermentation time is 4 to 10 days, and the fermentation temperature is 25 to 35 DEG C. The beverage is golden yellow in color and clear, has a moderate sweetness and a mild sourness, and has a unique taste. The beverage is rich in both fruit and carrot nutrients and nutrients resulting from biofermentation, has alcohol and ester flavors, and also has the functions of medical and health care.

The invention discloses whitening cosmetic and a preparation method thereof. A composition of a plurality of plants is taken as a main raw material, and the whitening cosmetic mainly comprises the following components: a rice bran extract, a rhodiola rosea extract, a ginkgo leaf extract, tea polyphenol, a lemon juice concentrated liquor, chitosan, a puerarin extract, konjac powder, a sunflower faceplate extract, a sunflower seed extract, a saponin kernel, hemicelluloses and honey. In addition, the whitening cosmetic also contains the following raw materials: a little of glycerinum, 1,3-propylene glycol, squalane, sodium hyaluronate, carbomer, triethanolamine, triethanolamine, allantoin, nanometer titania, collagen powder, an antibacterial agent, a ferulic acid isooctyl ester and glutathione. The composition can be applied to a whitening formula, has the effects of whitening the skin, moisturizing, resisting bacteria and diminishing inflammation, removing free radicals, inhibiting melanin formation, and inhibiting hallachrome mutase and tyrosinase activity.

The invention provides a vegetable and fruit yoghourt which comprises the following components in parts by mass: 2-3 parts of water lemon juice, 1-2 parts of tomato juice, 0.2-0.3 part of lettuce juice, 100-105 parts of fresh milk, 1-1.5 parts of white sugar, 3-4 parts of lactic acid bacteria and 0.2-0.4 part of a stabilizer. Various vegetables and fruits are added into the yoghourt, so that people drinking yoghourt can be supplied with more complete nutrition and the vegetable and fruit yoghourt is strong in flavor and satisfies the demands of people on different flavor yoghourts.

The present invention relates to bovine bone flavor glutinous rice porridge and a preparation method thereof, and the bovine bone flavor glutinous rice porridge is characterized by comprising the following raw materials by weight: 110-120 parts of glutinous rice, 3-4 parts of greenish lily seed, 2-3 parts of semen cuscutae, 4-5 parts of magnolia officinalis flower, 3-4 parts of horsetail, 2.5-3 parts of costustoot, 1-2 parts of cinnamomum burmanni skin, 1.5-2 parts of common adenostema herb, 19-22 parts of lemon juice, 35-40 parts of bean dreg, 4-5 parts of liquor, 7-8 parts of sausage, 25-26 parts of flour, 4-5 parts of corn starch, 12-15 parts of coffee powder, 7-8 parts of mungbean sprout, 10-11 parts of taro, 8-9 parts of bovine bone, 20-21 parts of walnut kernel, 6-8 parts of raisin and 5-7 parts of a nutritional additive. The bovine bone flavor glutinous rice porridge is sweet, glutinous and delicious, the stir-fried glutinous rice is mixed with coffee fragrance, so that the bovine bone flavor glutinous rice porridge is unique in taste; at the same time, bovine bone flavor glutinous rice porridge is reasonable in formula, the added bean dreg contains rich proteins and minerals, and is rich in nutrition, and the added bovine bone improves the calcium content of the bovine bone flavor glutinous rice porridge; in addition, the bovine bone flavor glutinous rice porridge also contains a variety of traditional Chinese medicine components, and can be heat-clearing, detoxicating, kidney-tonifying, essence-invigorating, liver-nourishing and eyesight-improving.

The invention discloses a jujube cocktail and a production method thereof, and belongs to the technical field of brewing. The jujube cocktail contains jujube wine as base wine and also contains the following ingredients: jujube juice, lemon juice, orange juice, peppermint juice, grape juice and hawthorn juice. The invention achieves the industrial production of the jujube cocktail, prolongs the shelf life of the jujube cocktail, provides convenience for drinking the jujube cocktail, facilitates the mass consumption and improves the market prospect. The jujube cocktail product is nutritious, clear and crystal, fragrant and mellow, unique in taste, and elegant and pleasant, has typical jujube wine fragrance and fruit fragrance, and is suitable for the consumer groups of all ages. The production method adopts the clarification treatment, so as to solve the problems of sediments and cloudiness during the storage process and prolong the shelf life. The invention fundamentally solves the technical problem that the cocktail needs to be mixed just before drinking and breaks through the traditional concept of drinking the cocktail in a bar or a similar place.

A kitchen gun system for dispensing edible liquid ingredients as required for cooking. The kitchen gun system includes a plurality of pumps, each having an inlet and an outlet. Packages of edible liquid ingredients are attached to the inlets of the pumps. The outlets of the pumps are connected to a plurality of manifold inputs of a manifold. A plurality of manifold outputs is connected to a hand-held dispensing gun. The dispensing gun has a plurality of control mechanisms corresponding to at least the plurality of inputs on the manifold. Selected edible liquid ingredients may be selectively dispensed from the dispensing gun when desired by operating the respective control mechanisms on the dispensing gun. The kitchen gun system is suitable for use in a kitchen in a commercial establishment and includes sources of highly concentrated liquid precursor for stock, cooking oils and wines, lemon juice, and other liquids. These liquids are pumped to a hand-held gun and, if necessary, mixed with water in a desired concentration while being dispensed as required.

The invention discloses kidney-tonifying black bean spiced beef which consists of the following raw materials in parts by weight: 200-220 parts of beef, 120-130 parts of chilli sauce, 40-50 parts of thick broad-bean sauce, 70-90 parts of tomato sauce, 40-50 parts of black bean, 30-40 parts of black rice, 20-30 parts of dried rhizoma dioscoreae, 20-30 parts of black sesame, 4-5 parts of cornu cervi pantotrichum, 5-6 parts of cortex eucommiae, 5-6 parts of radix astragali, 4-5 parts of radix polygalae, 4-5 parts of reed rhizome, 4-5 parts of radix ophiopogonis, 4-5 parts of radix adenophorae, 3-4 parts of sugarcane leaf, 3-4 parts of pomegranate seed, 10-40 parts of edible salt, 180-200 parts of lemon juice, 100-120 parts of rice wine and a proper amount of water. In the kidney-tonifying black bean spiced beef disclosed by the invention, the preferential beef is rich in good protein with abundant and comprehensive nutrition; the preparation process is simple and environment-friendly; and by specifically adding the active ingredients of homologous Chinese herbal medicines such as cornu cervi pantotrichum, radix astragali and radix ophiopogonis, the kidney-tonifying black bean spiced beef has a perfect effect of tonifying kidney and refreshing, and is suitable for the majority of people.

The invention provides a highland barley cake which is prepared from highland barley powder, wheat flour, eggs, white sugar, butter, edible salt and lemon juice. The highland barley cake comprises preparation steps as follows: heating and melting the butter and then pouring into mixed flour of the highland barley powder and the wheat flour, stirring to obtain hot butter paste, adding the eggs, the salt and the lemon juice into the hot butter paste, stirring uniformly and then adding the white sugar, placing the stirred cake paste into an oven, baking and then discharging the cake from the oven, and cooling to obtain the highland barley cake. The highland barley cake provided by the invention is suitable for health needs of modern people, a healthy food is supplied to the people, and the food can be divided into two varieties of a sugary food and a sugar-free food to adapt to more people, especially diabetic patient to eat, and the sugar-free food adopts maltitol, xylitol and bifidus factor to replace the white sugar in the prescription.

The invention discloses sesame blend oil and a method for manufacturing the same. The sesame blend oil is characterized by comprising, by weight, 20-25 parts of sesame oil, 1-2 parts of grape seed oil, carotene, lycopene, garlic oil and tea polyphenols, the sesame oil and the grape seed oil are mixed with each other, the weight of the carotene is 0.02-0.10% times that of the sesame oil, the weight of the lycopene is 0.02-0.10% times that of the sesame oil, the weight of the garlic oil is 0.02-0.1% times that of the sesame oil, and the weight of the tea polyphenols is 0.2-0.5% times that of the sesame oil. The method includes adding the garlic oil into the sesame oil to obtain mixed oil at first, heating the mixed oil until the temperature of the mixed oil ranges from 30 DEG C to 35 DEG C, adding activated carbon, mature vinegar and lemon juice into the mixed oil, stirring the mixed oil for 10-15 minutes, and filtering the mixed oil to remove the activated carbon; separating a water layer from the mixed oil to obtain sesame oil; and adding other components into the sesame oil. The weight of the activated carbon is 0.1-0.2% times that of the original sesame oil, the weight of the mature vinegar is 1-2% times that of the original sesame oil, and the weight of the lemon juice is 1-2% times that of the original sesame oil. The sesame blend oil and the method have the advantages that the lemon juice not only can realize a seasoning effect, but also can mask the odor of the garlic oil, and vitamin C compositions in the lemon juice can be combined with the sesame blend oil; and the sesame blend oil can be stored without deterioration for 2 years at most at the room temperature, and accordingly the quality guarantee period of the sesame blend oil is greatly prolonged.

The present invention relates to a fruit vegetable nutrient juice, belonging to the field of beverages. It is made up by mixing fruit and vegetable together, mix-pressing to obtain mixed juice, adding flavouring material and dilution water, in which the fruit includes orange, tangerine, apple, lemon, strawberry, pear and water melon, etc. and the vegetable includes tomato, carrot, cucumber, radish and celery, etc. and its flavouring material includes honey, lemon juice or sugar. This invented nutrient juice is rich in nutrients, good in taste, and can supplement vatamines, mineral substances, fibre and water content necessary for human body.

The invention relates to a rose jam and a preparation method of the rose jam, belonging to the technical field of food. The rose jam is prepared from the following ingredients in parts by weight: 30-50 parts of dry roses, 150-170 parts of wine, 230-250 parts of saccharose, 70-90 parts of lemon juice, 3-5 parts of sodium carboxymethylcellulose, 3-5 parts of agar and 1500-1700 parts of water. Simultaneously, the invention also discloses a preparation process of the rose jam. The jam provided by the invention is hermosa pink, soft and delicate in taste, moderate in sweet and sour, and easy to coat, has natural and rich rose fragrance, not only keeps functional ingredients of the dry roses, but also has the nutritional ingredients of the wine additionally, as well as has the effects of maintaining beauty, keeping young and caring health.

A process for manufacturing aloe gel from the leaves of the Aloe vera plant, comprising the following steps: cleaning each leaf;

• • hand filleting each aloe leaf to separate the internal gel and leaving behind leaf residue; collecting the internal gel in a stainless steel container; Milling the gel in a multimill to obtain gel having particle size less than 1.5 mm; adding charcoal in the range of 1% of the mass of the gel in particle size greater than 1.5 mm and mixing it well with the juice and pasteurizing the gel by heating the gel to about 70 to 75 degrees C. for about half an hour and; prefiltering the juice to remove the charcoal; adjusting the pH of the juice to lie on the range of 3.5 to 4 using lemon juice; finally filtering of the pH adjusted juice using a filter bed and nutch filtration to remove even trace fibres from the juice; filling the fibre free filtered juice in sterilized bottles and air tight sealing of the bottles; autoclaving the sealed bottles in an autoclave at about 121° C. for about 30 minutes.

The invention relates to multivitamin fruit and vegetable compound beverage. The compound beverage comprises the following raw materials in parts by weight: 10-20 parts of apple juice, 10-20 parts of yellow crisp pear juice, 5-10 parts of grape juice,5-8 parts of orange juice, 0.2-1 part of lemon juice, 2-5 parts of pineapple juice, 20-30 parts of carrot juice, 5-8 parts of spinach juice, 1-10 parts of pumpkin juice, 1-10 parts of white gourd juice, 1-3 parts of bitter melon juice, 2-8 parts of cabbage juice, 2-5 parts of cucumber juice, 1-2 parts of Chinese parsley juice, 1-4 parts of yam juice and 0.5-1 part of ginger juice. The multivitamin fruit and vegetable compound beverage contains various nutrients and vitamins, and keeps the best original flavor and fragrance of fruits and vegetables so as to greatly improve taste.

The invention provides a preparation method of a convenient fruit crisp. The method comprises the following steps: pre-processing fruits, smashing and pulping the pre-processed fruits, adding inulin, natural fructose syrup, white granulated sugar and natural lemon juice into the prepared fruit pulp for mixing, then, performing homogenization treatment to obtain mixed materials, finally, pouring the mixed materials into a mould pallet, and performing vacuum freeze-drying, so as to obtain the convenient fruit crisp. According to the invention, after being made into fruit pulp and added with other raw material specific components, fruits are made into the novel fruit crisp food convenient to eat through the vacuum freeze-drying method for the first time, so that the varieties of fruit products in the market are enriched; the fruit crisp prepared by the preparation method has the advantages that nutritional ingredients in fruits are prevented from losing furthest, the color and taste are not damaged, and the problem that the flavor of the fruit product is changed due to the adoption of the conventional preparation technology is solved; besides, the fruit crisp prepared by the preparation method is low in content, light in weight, easy for storage, and convenient to transport and carry.

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

The present invention provides a pure natural lemon fruit juice nutrient soybean curd and it sproduction method. It is characterized by that it uses the lemon fruit richly-containing acidity as raw material and makes it into coagulating agent with natural nutrients for making soybean curd instead of traditional coagulating agent. Said soybean curd containing lemon fruit juice has rich nutrients, and contains not any chemical component, so that it is a pure natural green health-care food.

The invention discloses a drinking liquid and a preparation method thereof, wherein the drinking liquid comprises the following components in parts by weight: 5-15 parts of garlic juice, 5-15 parts of ginger juice, 5-15 parts of lemon juice and 8-20 parts of vinegar. By adopting the scheme, the drinking liquid disclosed by the invention has novel and unique taste and higher market application value due to the combination of the garlic juice, the ginger juice, the lemon juice and the vinegar.

The invention discloses a lotus leaf-coix seed bread. The lotus leaf-coix seed bread is prepared from the following raw materials in parts by weight: 180-200 parts of flour, 30-40 parts of buckwheat powder, 4-6 parts of yeast powder, 30-40 parts of coix seed, 35-45 parts of bamboo shoots, 80-90 parts of lemon juice, 25-30 parts of pepper, 6-8 parts of lotus leaves, 4-6 parts of vervain, 5-7 parts of lotus, 5-7 parts of rose, 4-5 parts of leonurus, 4-5 parts of fragrant thoroughwort leaves, 2-3 parts of motherwort, 2-3 parts of artemisia stelleriana seedlings and the like. By adding the ingredients of lotus leaves, coix seed and the like, the lotus leaf-coix seed bread disclosed by the invention has great weight-reducing and beautifying effects, and by adding lemon juice, the bread disclosed by the invention has a great taste and is capable of playing a healthcare role to a certain extent; meanwhile, the extracts of vervain, lotus, rose, leonurus and the like are added, thus the bread has great weight-reducing and beautifying functions, and is suitable for being eaten by people needing weight-reducing and beautifying.

The invention discloses osmanthus jam and a preparation method thereof. The osmanthus jam is prepared from the following raw materials in parts by weight: 20-40 parts of osmanthus, 500-600 parts of pear, 30-50 parts of fructus crataegi, 60-80 parts of lemon juice, 150-250 parts of maltose, 30-50 parts of white granulated sugar, 20-40 parts of jelly powder and 500-600 parts of water. The preparation method comprises the following steps of: (1) peeling a lemon, removing seeds, and squeezing to obtain lemon juice; (2) peeling a pear, removing the core, and cutting into blocks; (3) peeling fructus crataegi, removing the core, cutting into blocks; and (4) putting the osmanthus into water for boiling out, boiling with soft fire for 10-15 minutes, taking the osmanthus out, adding the jelly powder, maltose and white granulated sugar, boiling with stirring to the completely dissolving state, adding the lemon juice, pear and fructus crataegi, boiling with stirring till the jam is thick, bottling, sealing, cooling, and putting into a refrigerator for preserving to obtain the osmanthus jam. The osmanthus jam smells fresh and tastes fine, soft, sour, sweet and delicious, and has the effects ofrefreshing, moisten the throat, moistening the skin and stimulating appetite and digestion.

The invention discloses soybean peptide energy recovery gel and a preparation method thereof. The soybean peptide energy recovery gel is prepared from the following raw materials in parts by weight: 50-60 parts of corn starch, 10-15 parts of honey, 15-20 parts of concentrated fruit juice, 10-15 parts of concentrated lemon juice, 15-20 parts of soybean peptide powder and 5-10 parts of xylitol. The preparation method comprises the steps of 1, pretreating an aqueous solution containing 10% of soybean protein powder at 90 DEG C for 20min; 2, making corn starch gel; 3, adding the corn starch gel made in the second step into the soybean protein powder made in the first step as well as the concentrated fruit juice, the honey and the xylitol to obtain the finished soybean peptide energy recovery gel product. The soybean peptide energy recovery gel has the beneficial effects that the fatigue resistance is extremely high, and the gel with a certain amount of soybean peptide powder can well meet a demand of people feeling tired; the stability of the gel is higher than that of the starch, and the requirement on stability of energy gel can be met.

The invention relates to strawberry and mulberry jam which comprises the following components in parts by weight: 80-100 parts of fresh strawberry, 60-80 parts of fresh mulberry, 20-30 parts of white sugar, 5-10 parts of honey, 5-10 parts of lemon, 1-3 parts of pericarpium citri reticulatae, 1-3 parts of clove, 2-5 parts of Chinese wolfberry, 5-10 parts of dried plum powder and 1-3 parts of pectin. The strawberry and mulberry jam is prepared by adopting the following steps: soaking, cleaning, capping and draining the strawberry and the mulberry and then dicing in a dicing machine into particles, placing the particles in a pot, adding water until immersing the particles, boiling with big fire and then changing into slow fire, placing the white sugar and the lemon juice and slowly and uniformly mixing, adding other raw materials when the jam thickens and then decocting to obtain the strawberry and mulberry jam. The strawberry and mulberry jam prepared by adopting a method is thick, fresh in fragrance, proper in sour and sweetness, and rich in vitamin C, amino acid, and multiple trace elements required by a human body, has effects of helping digestion, promoting the secretion of saliva or body fluid and stimulating the appetite, reducing the blood fat and preventing and resisting cancer, and is welcomed by people.

The present invention discloses a lemon flavored rose petal jam. The jam is characterized in that the jam is prepared by the following raw materials in parts by weight: rose petals 30-40 parts, brown sugar 20-30 parts, honey 10-20 parts, xylitol 10-20 parts, lemon juice 5-10 parts, black sesame 1-5 parts and plum flesh 1-5 parts. The jam is sweet and sour and tasty in taste, better in mouthfeel and richer in nutrition with the addition of the fruit ingredients. Using the xylitol and honey to replace a part of the brown sugar can make the jam agreeable sweetness and healthier.