19 results about "Lemon juice" patented technology

This invention discloses a healthy hot pot soup base formula and preparation method using tea oil as a substitute for beef tallow, belonging to the field of food seasoning technology. This method, with tea oil as the core, includes the following steps: First, tea broth is prepared using ultrasound-assisted extraction combined with cellulase and pectinase enzymatic hydrolysis, and then mixed with chicken bone broth, spices are added, and the broth is simmered at low temperature to obtain the soup base; second, the tea oil is refined; then, pickled peppers are chopped and mixed with refined tea oil and stir-fried, with lemon juice, vinegar, or white wine added to adjust the spiciness, then mixed with the soup base, and vitamin E antioxidant is added and cooked; finally, the product is obtained through heat sealing packaging and pasteurization. The hot pot soup base prepared by this invention is characterized by being light, refreshing, and healthy, retaining the traditional spicy and fragrant flavor while reducing animal fat content and gastrointestinal irritation, achieving a balance between health and deliciousness, and is especially suitable for health-conscious young consumers and those with weak digestive systems.

This invention discloses a pure fermented osmanthus honey wine and its preparation method, belonging to the field of natural food microbial fermentation brewing technology. It uses pure natural honey as the sole carbon source for microbial fermentation, without adding grains or artificial additives. The process involves honey dilution, sugar content adjustment, acidification with fresh lemon juice, and low-temperature primary fermentation. This is combined with short-term high-temperature heat shock sterilization with dried osmanthus flowers, followed by rapid cooling with ice water to lock in the aroma. After primary fermentation, osmanthus flowers are added for gentle aroma enhancement, followed by low-temperature secondary fermentation, aging, clarification, and bottling. This invention solves the problems of heavy off-flavors in grain-based wines, masked honey aroma, pronounced bitterness of osmanthus, and uncontrolled fermentation acidity. The resulting product has a pure flavor, balanced acidity, and stable process, making it suitable for industrial production.

The present application provides a curry sauce, comprising: 85-90 parts by mass of soybean oil, 35-40 parts by mass of chopped chili pepper, 10-15 parts by mass of dehydrated coriander, 8-10 parts by mass of edible salt, 8-10 parts by mass of white granulated sugar, 5-12 parts by mass of monosodium glutamate, 4-10 parts by mass of raw garlic, 2-4 parts by mass of erythritol, 2-4 parts by mass of raw ginger, 1.5-2.0 parts by mass of oyster sauce, 1.5-2.5 parts by mass of chicken essence, 0.4-0.6 parts by mass of yeast extract, 0.6-0.8 parts by mass of capsaicin, and 0.1-0.3 parts by mass of capsicum red pigment. The two-step process of "cold treatment plus color protection agent and synergistic rehydration, low-temperature frying and fresh-keeping" is adopted for the dehydrated coriander, and the rehydration link uses a compound solution of erythritol, concentrated lemon juice and erythorbic acid to achieve the four effects of color protection, crispness preservation, taste retention and shelf life extension. By controlling the process parameters and taking advantage of the compound components, the unstable quality and short shelf life of the rehydrated coriander are solved.

This application belongs to the technical field of traditional Chinese medicine pastes, specifically relating to a preparation process for traditional Chinese medicine pastes that improves anti-sanding, taste masking, and flowability. This process utilizes lemon juice to catalyze the hydrolysis of sucrose, stably controlling the sucrose conversion rate at over 95%, thus eliminating the risk of sanding at the source. Furthermore, it combines the physical barrier mechanisms of β-cyclodextrin and microcrystalline cellulose to form a triple anti-sanding barrier of chemical conversion, physical inclusion, and steric hindrance. Simultaneously, the efficient inclusion of β-cyclodextrin in Coptis chinensis alkaloids effectively masks the taste; and the "microsphere bearing" effect of microcrystalline cellulose solves the problem of sticking to the sides and spoon.

This invention discloses a medicinal herb-based lipid-lowering health-promoting naan and its preparation method. The medicinal herb-based lipid-lowering health-promoting naan comprises the following components and their weight proportions: 1000 parts wheat flour, 30-40 parts hawthorn, 25-35 parts salvia miltiorrhiza, 20-30 parts cassia seed, 15-25 parts dried tangerine peel, 3-5 parts freeze-dried bifidobacteria powder, 3-5 parts yeast, 2-4 parts edible salt, 100-150 parts unsweetened Greek yogurt, 10-15 parts honey, and 5-8 parts lemon juice. The freeze-dried bifidobacteria powder is a highly active, acid-resistant strain with a viable count ≥1×10¹. 0 CFU / g; This invention's lipid-lowering health-promoting naan combines hawthorn, salvia miltiorrhiza, cassia seed, tangerine peel, and other food-medicine homologous ingredients with bifidobacteria to achieve a "combination of bacteria and medicine." It can regulate the balance of intestinal flora and treat phlegm and dampness stagnation, thereby improving blood lipid metabolism from the root cause, addressing both the symptoms and the root cause. The low-temperature baking process combined with the addition of probiotics before consumption maximizes the preservation of the effective components of traditional Chinese medicine and the activity of probiotics, ensuring the stability of product efficacy.

The utility model relates to a method for producing golden apple snail (Pomacea canaliculata) sausage with controlled fat and sodium content. The method comprises selecting mature golden apple snails, depurating the snails in potable water for about 12 to 24 hours, washing, boiling at about 90°C to 100°C for about 5 minutes, deshelling, removing the gut and other non-edible parts, repeatedly washing the dressed meat, soaking the dressed meat in a lemon juice and potassium alum deodorizing solution for about 10 to 20 minutes, rinsing and draining, grinding to about 3 mm to 4 mm particle size, and mixing with pork back fat, water, vinegar, cornstarch, quick-cooking oats, minced garlic, ground pepper, and salt. The pork back fat is limited to not more than 5% by weight, and the salt is limited to about 0.15% to 0.32% by weight of the sausage mixture. In a preferred embodiment, the sausage produced by the method has about 3 g total fat and about 70 mg sodium per 55 g serving. The mixture is stuffed into edible collagen casings, portioned into sausage links, vacuum-sealed in food-grade packaging, and frozen at about -18°C or lower. The utility model is limited to the production method.

The present utility model relates to the field of food processing and more particularly to a process for preparing meyer lemon (Citrus x meyeri) juice concentrate comprising the steps of: selecting, washing, slicing, extracting lemon juice; mixing sugar, citric acid, ascorbic acid, and xanthan gum in a mixing bowl; mixing the sugar mixture, honey, glucose-fructose, and lemon juice in another stainless mixing bowl, combining the products to form a mixture and maintaining a temperature of 40°C and adjusting pH while stirring the mixture. This process resolves problems on oxidation and microbial growth contributing to spoilage. Using xanthan gum and citric acid, preservation of natural characteristics of lemon is enhanced. Also, debittering enhances flavor of the product. Principal use of product leads to commercial availability of meyer lemon (Citrus x meyeri) juice in market outlets as a natural juice concoction option with enhanced qualities.

To provide a technology that enhances the lemon juice flavor in bottled alcoholic carbonated beverages containing 5 w / v% or less of lemon juice. [Solution] A bottled alcoholic carbonated beverage containing 5 w / v% or less of lemon juice, which contains either (a1) or (b1) below. (a1) Terpinolene between 0.07 ppm and 7 ppm (b1) Citronellyl acetate, 0.007 ppm to 7 ppm

The present invention relates to a novel method of preparing star fruit jam from the pulp of Averrhoa carambola, commonly known as star fruit. The jam is created by blending the pulp with water, boiling the mixture with sugar, lemon juice, and salt, and thickening the mixture to achieve a gel-like consistency. This invention provides an optimized process for preserving star fruit in a sweetened and thickened form, making it suitable for long-term storage and consumption. The method results in a spreadable, nutrient-rich product that retains the essential flavors and nutritional benefits of the star fruit, providing an innovative alternative to traditional fruit jams.

The application provides a whole-grain functional food for assisting in regulating uric acid metabolism and a preparation method thereof, and solves the problem that the current market uric acid-reducing grain composite food cannot meet the core needs of high uric acid population. The whole-grain functional food is composed of solid dry materials and fresh lemon juice, and the solid dry materials include: germinated sorghum, germinated millet, oat, brown rice, quinoa, walnut, pumpkin seed, sour cherry powder, green banana powder, celery seed powder, olive oil, cinnamon powder, turmeric powder, black pepper powder, Xinyang fruit leaf powder, chia seed and low-sodium salt; the fresh lemon juice is externally added at 3.0%-4.0% of the weight of the solid dry materials. The application removes antagonistic and inefficient raw materials, and the raw materials synergistically regulate purine metabolism through multiple targets; the cold-pressing atomization and whole low-temperature process are adopted to retain active substances; the product is a homologous medicinal and edible ingredient, is safe to eat, is suitable for long-term dietary consumption of high uric acid population, is easy to control and has low cost, and is beneficial to large-scale production.

The present utility model relates to the method of producing blue ternate lemonade with cucumber juice comprising 7.55-11.11%v / v Blue ternate (Clitoria ternatea) flower decoction, 7.55-11.11% v / v American lemon (Citrus limon) juice, and 54.78­ 77.78% v / v Cucumber (Cucumis sativus) juice mixture. The method of preparation comprising the following steps of: a. boiling and straining Ternate flowers in 50-70 ml of water for 5 minutes; b. obtaining the Blue Ternate decoction and allowing it to cool; c. extracting of American lemon juice and cucumber juice; and d. combining the mixtures to create a homogenous and nutritious blue ternate lemonade with cucumber juice composition in the range of 450-500 ml. The resulting lemonade juice satisfies consumers seeking a healthy and invigorating beverage and addresses issues such as excessive sugar content and the lack of distinct flavor profiles in conventional lemonades.

This invention belongs to the field of food technology, specifically relating to a children's compound lemon electrolyte sports hydration drink and its preparation method. The invention uses lemon juice, lime juice, and concentrated apple juice to construct a natural compound fruit juice base, combined with an electrolyte system tailored to children's physiological needs. Furthermore, it employs a complex encapsulation technique using hydroxypropyl-β-cyclodextrin, stachyose, and propylene glycol alginate to treat vitamin B6, effectively improving its stability. The drink of this invention has a rich natural flavor, a taste suitable for children, excellent vitamin B6 stability, and outstanding hydration and recovery effects.

This invention discloses a method for improving the crispness of reconstituted freeze-dried fruit, relating to the field of food processing technology. Addressing the technical problem in existing technologies that struggle to simultaneously improve product crispness and kill microorganisms without adding exogenous texture modifiers, this invention provides the following technical solution: Pre-treating the fruit, wherein the fruit raw materials include one of lemon, blueberry, and apple; adding concentrated lemon juice to the homogenized slurry and stirring evenly; vacuum sealing; placing the sealed slurry in an ultra-high pressure chamber for ultra-high pressure treatment; transferring the treated slurry to a freezing chamber for pre-freezing; then transferring it to a freeze-drying chamber for vacuum freeze-drying, and sealing and packaging to obtain the finished product. This invention, through the synergistic effect of ultra-high pressure treatment and concentrated lemon juice, significantly improves the crispness of reconstituted freeze-dried fruit crispness without adding exogenous texture modifiers, while simultaneously achieving non-thermal sterilization. It is suitable for fruit raw materials such as lemon, blueberry, and apple.

This invention belongs to the field of food processing technology, specifically relating to a fruit and vegetable vinegar produced by the co-fermentation of Chinese cabbage and orange-colored fruits and vegetables, and its preparation method. The invention involves mixing Chinese cabbage juice, orange juice, carrot juice, honeydew melon juice, lemon juice, and persimmon juice in a specific volume ratio, adding yeast for 10 days of alcoholic fermentation, followed by acetic acid bacteria fermentation for 30 days. After fermentation, the alcohol content and acidity are measured, and sensory evaluation is performed. The vinegar is then pasteurized to obtain the fruit and vegetable vinegar. This invention uses orange-colored fruits and vegetables as the main raw materials to produce a fruit and vegetable vinegar that is not only delicious but also nutritious, providing the human body with various vitamins and carotenoids, which help enhance the body's antioxidant capacity and immunity.

The application provides a slicing machine, a conveying device is used for conveying target materials, a slicing device is arranged on a machine body, the slicing device is used for cutting the target materials from the conveying device, and a squeezing device is arranged on the machine body, and the squeezing device squeezes the material slices cut by the slicing device. When lemonade needs to be made, the conveying device can slice the lemons stored in the conveying device to the slicing device, and the slicing device cuts the lemons conveyed by the conveying device into lemon slices. The lemon slices obtained at this time are not immediately made into lemonade, but need to be squeezed by the squeezing device again, so that the lemon juice in the lemon slices is squeezed out further, and the lemonade made thereafter can obtain more lemon juice. In the case of using the same lemon slices, the lemonade made from the squeezed lemon slices can have a more sour taste, not only improving the taste of the lemonade, but also reducing the use amount of lemon slices, thereby reducing the cost.

This invention relates to a type of pie, particularly a Chrysanthemum Flower Pie and its preparation method. It comprises the following ingredients in parts by weight: 75-85 parts flour, 1-2 parts eggs, 35-45 parts Chrysanthemum Flower, 25-35 parts red beans, 15-25 parts jujubes, 5-15 parts honey, 1-2 parts lemon juice, and 5-8 parts cooking oil. The outer crust of this invention uses a traditional sourdough fermentation process, combined with precise temperature-controlled baking. The finished product has a golden-brown, crispy crust with a subtle wheat aroma, a soft and non-dry texture, and long-term consumption can help improve skin condition and brighten the complexion.

The present invention relates to a composition for preventing or treating lipid metabolism-related diseases comprising ginger juice and lemon juice as active ingredients. The activities of a mixed solution of ginger juice and lemon juice in improving the lipid levels in plasma, the lipid levels in the liver, and the lipid levels in feces, and in inhibiting lipid deposition in the aorta were analyzed, and the activity of the active ingredients in ginger juice and lemon juice as inhibitors against target receptors, and the physicochemical and pharmacokinetic properties thereof were analyzed, whereby it was confirmed that ginger juice and lemon juice can be used for preventing, alleviating, or treating lipid metabolism-related diseases.

The present invention relates to a novel method for producing jackfruit jam, utilizing ripe jackfruit (Artocarpus heterophyllus) as the primary raw material. The jam is prepared by a precise combination of jackfruit pulp, sugar, lemon juice, and pectin, which results in a thick, gel-like consistency. The production process involves washing, slicing, and blending the ripe jackfruit, followed by boiling and adding the necessary ingredients to achieve the desired consistency. The jam is then poured into sterilized jars for preservation. This method ensures a flavorful, nutritious, and long-lasting product suitable for commercial and domestic use. The invention provides a cost-effective way to process jackfruit, which is abundant in tropical regions, into a popular fruit preserve.