233 results about "Peach juice" patented technology

The invention relates to the technical field of beverage production, in particular to a passion fruit beverage and a preparation method thereof. The passion fruit beverage is prepared from the following components: 20 to 40 parts of passion fruit juice, 5 to 10 parts of Dendrobium officinale juice, 5 to 10 parts of juicy peach juice, 5 to 10 parts of grapefruit juice, 5 to 10 parts of grenadine juice, 5 to 10 parts of citric acid, 1 to 2 parts of a stabilizer and 100 parts of purified water. The passion fruit beverage prepared by the preparation method of the passion fruit beverage disclosed by the invention is formed by taking the passion fruit juice as a main raw material and mixing the Dendrobium officinale juice, the juicy peach juice, the grapefruit juice and the grenadine juice as well as the additives such as the citric acid and the stabilizer with the water, so that the passion fruit beverage is nutrient-rich, good in taste and strong in flavor and has the effects of relieving a cough and moistening the lung as well as clearing heat and removing toxicity; moreover, in cooperation with the various fruits, the health care effects, for passion fruit, of diminishing inflammation and relieving pain, promoting blood circulation and improving the health, reducing lipid and blood pressure, enriching yin and nourishing kidney, refreshing oneself and dispelling the effects of alcohol, removing fatigue, eliminating toxin and beautifying skin, strengthening immunity and the like can be effectively played.

The invention discloses a burdock fruit and vegetable beverage and a preparation method of the burdock fruit and vegetable beverage and belongs to the field of beverage production. A burdock beverage prepared by the traditional method cannot be stored for a long time, and is long in technical process, monotonous in nutrition and higher in cost. The beverage is prepared by taking burdock juice as a main material, in company with apple juice, hippophae rhamnoides juice, hawthorn juice, grape juice, peach juice, kiwi fruit juice, and adding Chinese medicinal herb, seaweed meal, sodium alginate, citric acid and the like. Compared with the traditional technology, the beverage produced by the technology is reasonable in formula, fragrant and natural, sweet, sour and tasty, has a composite flavor of burdock, an apple, hippophae rhamnoides, a hawthorn, a kiwi fruit and a carrot, and is wide in raw material source, low in price and simple and feasible to produce; ultrasonic and ultraviolet sterilization replaces the traditional high-temperature sterilization; quick sterilization can be achieved; loss of carotenoids and the like can be effectively reduced; and the added seaweed meal and the Chinese medicinal herb contain necessary highly unsaturated fatty acid EPA, DHA and the like for a human body, so that the beverage can reduce blood pressure and blood fat, resist aging, and improve immunity and radiation resistance of the human body.

The invention discloses nutritional bread with fruit, which is characterized by being prepared from strong flour, apple juice, apple pulp, pear juice, peach juice, Chinese date juice, fresh milk, eggs, vegetable oil, white sugar, yeast, modifier, salt and the like. The nutritional bread with fruit combines the apple juice, the apple pulp, the pear juice, the peach juice, the Chinese date juice andthe like and contains fruit cellulose, vitamin, mineral matters and various trace elements, thereby being good for the health of the young, the old and the weak after long term use and providing a new approach for creating economic benefits for fruit farmers.

The invention discloses a peach juice beverage and a preparation method thereof and belongs to the technical field of food processing. Each 1,000 parts of the beverage comprises following raw materials in parts by weight: 60-75 parts of peach pulp, 73-105 parts of a sweetening agent, 2-4.5 parts of a sour agent, 0.3-0.7 part of an antioxidant, 1-1.6 parts of a stabilizing agent, 0.4-0.6 part of peach essence and of the balance being water, wherein the stabilizing agent is composed of sodium carboxymethylcellulose, xanthan gum and sodium alginate with the mass ratio of (2-4):(2-4):(1-2). The peach juice beverage is reasonable in compatibility; the stability is good in a storage rack period and the mouth feel is good; the peach juice beverage is easy to produce. The stabilizing agent is compounded by the sodium carboxymethylcellulose, the xanthan gum and the sodium alginate so that the system viscosity can be increased and the thickening and emulsification effects are exerted; large grains are prevented from being collected and depositing so that sedimentation and layering phenomena are effectively prevented; compared with independently-adopted components, the peach juice beverage has the advantages that the sedimentation rate is low and the stabilizing efficiency is high; the texture is uniform; the peach juice beverage does not have the sedimentation and layering phenomena after being stored at a room temperature for one month.

The invention discloses a preparation method of a honey peach beverage. The honey peach beverage is obtained by fermenting honey peach juice. Raw materials selected in the preparation method are simple, nutritional ingredients such as vitamins, pectin and minerals in the raw materials are fully retained through fermentation, the food quality guarantee period is prolonged, the deterioration is prevented, and the flavor and the mouth feel of the honey peach beverage are effectively improved.

The invention discloses a yellow peach-carrot compound fruit vinegar and a preparation method thereof, and belongs to the field of beverage processing. The yellow peach-carrot compound fruit vinegar is characterized by comprising the following raw materials in percentage by weight: 12%-18% of original fruit vinegar, 6%-9% of yellow peach juice, 6%-9% of carrot juice, 2%-4% of white granulated sugar, 0.5%-1.5% of honey, 0.02%-0.04% of citric acid, 0.02%-0.04% of chitosan and the balance of pure water; and a yellow peach-carrot compound fruit vinegar finished product is obtained through blending, clarification, filtration, sterilization, degasification, filling and packaging. The obtained product is rich in multiple substances, namely carotin, mineral substances, vitamins and the like which are beneficial to a human body, full of nutriments and sour, sweet and tasty and integrates the health-care and the nutrition into a whole. According to the preparation method, an adopted ultrasonic-assisted chitosan method clarification technology is easy and safe to operate and short in time consumption, and an adopted autoclaved sterilization technology is a pure green technology without toxic side effect.

The invention discloses compound papaya yogurt drink and a preparation method thereof. According to the formula, the drink comprises 40-60 parts of papaya, 20-30 parts of celery, 20-30 parts of carrot, 15-25 parts of honey peach, 30-40 parts of honey, 60-80 parts of milk, 3-7 parts of compound enzyme and 6-10 parts of lactic acid bacteria. The preparation method comprises the following steps: (1) mixing and pulping the papaya, the celery and the carrot to obtain pulp; (2) preparing honey peach juice; (3) mixing the pulp and the honey peach juice, adding the compound enzyme for enzymolysis, adding the honey and the milk for mixing and homogenizing, carrying out pasteurization, then inoculating the lactic acid bacteria, fermenting for 5-10 hours at 30-35 DEG C, and transferring, and performing after-ripening at 2-4 DEG C for 18-24h. The prepared compound papaya yogurt drink is unique in flavor, stable in color and rich in nutrition, is easily absorbed by a human body and has high health-care values.

The invention discloses a kind of golden lady wine and its processing method, which comprises freshly squeezed myrtle fruit juice and Chinese herbal medicinal wine. , Juicing, and filtering to obtain natural fresh myrtle juice, then mix the fresh myrtle juice with Chinese herbal medicinal wine in proportion, and finally add water according to the required alcohol content. Because the present invention adopts freshly squeezed myrtle fruit juice, the wine maintains the flavor of fresh myrtle fruit, has a refreshing sweetness, good color and excellent taste, and at the same time, the fresh juice does not damage or lose the active ingredients of myrtle, making the wine The wine has the characteristics of high nutritional value, strong medicinal effect and good health care function.