112 results about "Pear juice" patented technology

The invention belongs to the technical field of plant fermented beverages, and particularly relates to a synergistically fermented composite plant beverage and a preparation method thereof. The preparation method comprises the following steps: sieving platycodon grandiflorum and liquorice, and then carrying out ultrasonic pretreatment and cold extraction to obtain a platycodon grandiflorum and liquorice cold extraction solution; adding pectinase and beta-glucosidase into the pear juice, and carrying out enzymolysis composite treatment, so as to obtain pear juice after enzymolysis; mixing the platycodon grandiflorum and liquorice cold extraction liquid and the pear juice subjected to enzymolysis to obtain a cold extraction mixed liquid, and then inoculating a combined strain for fermentation to obtain a fermented mixed liquid; and performing molecular distillation and concentration on the fermentation mixed solution, and then performing high-pressure carbon dioxide sterilization and photodynamic sterilization in sequence to obtain the product. According to the preparation method disclosed by the invention, the preparation time is effectively shortened, the energy consumption is reduced, the preparation efficiency is improved, and the prepared composite plant beverage is high in content of active ingredients and nutrient elements such as GABA, platycodin and the like, long in storage time and high in storage stability.

The invention relates to the technical field of fermented fruit and vegetable juice, in particular to a compound probiotic fermented fruit and vegetable juice beverage and a preparation method thereof, and the compound probiotic fermented fruit and vegetable juice beverage comprises the following raw materials: apple juice, snow pear juice, carrot juice, a momordica grosvenori extracting solution, compound probiotics, zinc gluconate, citric acid, oat beta-glucan and nano diatomite loaded prebiotics. Nano diatomite is treated through acid pickling and 3-aminopropyltriethoxysilane, then a functional layer with gradient hydrophilic-hydrophobic balance is formed through molecular self-assembly of quercetin (hydrophobic area) and lecithin (hydrophilic head group), the structure is kept stable in fermentation liquor, the hydrophobic end of quercetin is embedded into a probiotic cell membrane phospholipid layer, the hydrophilic end of quercetin is exposed to a liquid phase, and the hydrophobic end of quercetin is embedded into a probiotic cell membrane phospholipid layer. The interface affinity is enhanced; and carboxylated galactooligosaccharide is further grafted, so that the feed has the directional nutritional characteristic of preferential utilization of probiotics.

The invention discloses a brewing method of kiwi fruit and roxburgh rose compound fruit wine, which comprises the following steps: raw material pretreatment: uniformly mixing kiwi fruit normal juice and roxburgh rose normal juice according to a volume ratio of 0.25-0.5, adjusting the pH value to 3.5-4.5 by using edible baking soda, adding 0.3-0.7 g / L of potassium metabisulfite and 0.2-0.4 g / L of pectinase, and performing enzymolysis in a water bath at 40-50 DEG C for 1.5-2.5 hours to obtain fermentation liquor; yeast activation: adding Angel fruit wine yeast accounting for 0.1-0.5% of the mass of fermentation liquor into a sucrose aqueous solution accounting for 2-5% of the mass of the fermentation liquor, and activating in a constant-temperature water bath at 30-40 DEG C for 30-50 minutes; fermentation: inoculating the activated yeast into the fermentation liquid, controlling the initial sugar degree to be 20-26%, and performing sealed fermentation at 24-28 DEG C for 5-7 days; post-treatment: after fermentation is finished, pasteurizing in a water bath at 60-70 DEG C for 20-40 minutes, clarifying, and filtering with double-layer gauze to obtain the kiwi fruit and roxburgh rose compound fruit wine.

1. The name of this design product: packaging box and packaging bag set (Notland loquat and autumn pear juice drink). 2. Purpose of this design product: Kit 1 is used for packaging boxes, and Kit 2 is used for packaging bags. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The image or photo that best illustrates the key design features: Kit 1 main view.

The invention relates to a method for fermenting fermented soya beans by rosa roxburghii tratt fruits, soybeans and black beans. The fermentation comprises the following steps: pretreating raw materials, fermenting to prepare fermented soya bean koji, post-fermenting and drying. 3-5 wt% of roxburgh rose juice and 3-5 wt% of roxburgh rose pulp residues are added in the post-fermentation step, the roxburgh rose pulp residues can enrich the taste of the fermented soya bean finished product, roxburgh roses contain rich vitamin C and polyphenol substances and are natural antioxidants, and bad flavor generated by oxidative rancidity of fatty acid in the post-fermentation and storage process of the fermented soya beans is prevented; meanwhile, the soybeans are rich in unsaturated fatty acid, the healthy lipid components are protected from being damaged through the antioxidant effect of the roxburgh rose, the retained unsaturated fatty acid can serve as a precursor to help saccharomycetes to generate more ester aroma substances, the antioxidant effect of the roxburgh rose and microorganisms in the fermented soya beans achieve the synergistic effect, and the effect of improving the immunity of the fermented soya beans is achieved. The flavor is indirectly enhanced, the original taste is not influenced, and the stability and the nutritional value of the fermented soya beans are also improved.

This invention discloses a low-astringency prickly pear lactic acid bacteria fermented beverage and its application in lowering blood lipids and antioxidation, relating to the fields of microbial application and food fermentation technology. The fermented beverage of this invention uses prickly pear juice as raw material and is prepared by fermentation with *Lactobacillus plantarum* R-21. It can significantly reduce the tannin content of prickly pear juice, improve taste, and increase the polysaccharide content and antioxidant properties of the beverage. In vivo experiments show that it can reduce the levels of triglycerides, total cholesterol, and low-density lipoprotein cholesterol in mouse liver and serum, inhibit fat accumulation and fatty degeneration in liver cells, and enhance the activity of antioxidant enzymes in the liver, demonstrating important application value in lowering blood lipids and antioxidation.

The utility model discloses a kind of juice extraction equipment for pear juice production, it is related to pear juice production technical field, including base frame, the top of base frame is provided with rolling juice extraction mechanism, cleaning mechanism, the top of cleaning mechanism is provided with feeding mechanism, the front side of base frame is provided with slag removal mechanism, collection mechanism, the collection mechanism is below slag removal mechanism, the rolling juice extraction mechanism includes left and right two fixed supports, the front side of two fixed supports is fixedly installed with extension plate, the bottom end of two extension plates is fixedly installed with three hanging plates. The utility model passes through the dynamic regulation pressure of three independent control's press roll design, utilizes first roller low-pressure area light pressure broken pear meat, releases free juice, avoids cell wall excessive rupture;Final roller high-pressure area strong extrusion residue, fully extract deep layer juice, to effectively reduce juice turbidity, shorten subsequent filtration process time.

The invention relates to a preparation method of a lucid ganoderma and flax cake concentrated solution and a product. The preparation method comprises the following steps: S1, pretreating raw materials; s2, synergistic extraction: adding a compound enzyme preparation into the raw materials pretreated in the step S1, adjusting the pH value of the system to 4.5-5.5, and carrying out enzymolysis at 50-55 DEG C for 60-90 minutes, wherein the enzyme addition amount is 0.3%-0.5% of the mass of the mixed powder; raising the temperature of the system to 85-90 DEG C, carrying out constant-temperature extraction for 90-120 minutes, stirring once every 20 minutes during the extraction, and filtering by adopting a plate-and-frame filter after the extraction is finished, so as to obtain a polysaccharide extracting solution; s3, compounding and blending: respectively adding 5% of concentrated pear juice and 0.1% of concentrated lemon juice according to the mass percent of the polysaccharide extracting solution, uniformly stirring, adding deionized water to adjust the polysaccharide concentration to 10-15 mg / mL, and adjusting the pH value of the system to 4.5-5.0; and S4, sterilizing and filling: filtering the blended oral liquid stock solution through a 0.22 mu m microporous filter membrane, carrying out ultrahigh-temperature instantaneous sterilization, quickly cooling to 30 DEG C or below after sterilization, filling into a sterile oral liquid bottle in a sterile environment, sealing, and labeling to obtain the product.

According to the method for improving the flavor of the Huangguo pear juice beverage, provided by the invention, the Huangguo pear residues can be effectively utilized to extract aroma components, and the original fruit flavor of the Huangguo pear juice beverage is greatly improved through scientific process steps such as composite enzymolysis, reasonable adjustment of the sugar-acid ratio and strict sterilization treatment; the loss of aroma substances is reduced, so that the product has higher typicality and high quality, and a new technical support and a new development direction are brought to the processing industry of the Huangguo pears in the same kernel region.

The invention provides an anti-saccharification composition, a cosmetic as well as a preparation method and application of the anti-saccharification composition. The anti-saccharification composition comprises a chamomilla recutita flower extract, a plantago major seed extract and pear juice fermentation product filtrate, the chamomilla recutita flower extract promotes epidermal cells to grow new cells, the plantago major seed extract can prevent the epidermal cells from saccharification reaction, and the pear juice fermentation product filtrate can effectively remove saccharified proteins; the three anti-saccharification extracts are combined together to exert different effects respectively, the anti-saccharification effect is highlighted in a three-in-one combination mode, the anti-saccharification effect can be embodied to the maximum extent, the better, better and more comprehensive effect can be exerted compared with single use, the anti-saccharification effect of epidermal cells is helped to the maximum extent, and the anti-saccharification effect of the epidermal cells is improved. Epidermal cells are full of vitality and vitality for a long time.

This utility model discloses a pear juice extraction device, relating to the field of fruit processing technology. It includes a support frame, an extrusion mechanism movably mounted on the inner side of the support frame, a processing cylinder movably mounted on the upper side of the extrusion mechanism near the left side, a crushing mechanism movably mounted on the inner side of the processing cylinder, a sealing mechanism rotatably connected to the upper side of the processing cylinder, and a squeezing mechanism on the right side of the extrusion mechanism. The sealing mechanism includes a turntable, the lower side of which is rotatably connected to the upper side of the processing cylinder. This pear juice extraction device uses a sealing cap and a turntable to seal the feeding cylinder. When pears are placed into the feeding cylinder, the processing cylinder is sealed. When pears are placed into the processing cylinder, the lower seal on the feeding cylinder opens, thus keeping the processing cylinder constantly sealed and preventing contact with air, which could oxidize the pears.

1. Name of the product of this design: Label (Northeast Frozen Pear Juice Soda). 2. Purpose of this design product: for labeling. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: main view. 5. This design product is a flat product, and the left view, right view, top view and bottom view are omitted.

The invention discloses a rosa roxburghii tratt fruit and ganoderma lucidum soft capsule for enhancing immunity and a preparation method thereof, and relates to the technical field of health-care food, the rosa roxburghii tratt fruit and ganoderma lucidum soft capsule comprises a content and a capsule shell wrapping the content; the content is prepared from the following components in parts by weight: 55 to 65 parts of roxburgh rose juice concentrated powder, 55 to 65 parts of lucid ganoderma extract, 350 to 380 parts of camellia oleosa seed oil and 12 to 18 parts of beewax; the capsule shell is prepared from the following components in parts by weight: 115 to 125 parts of gelatin, 115 to 125 parts of purified water, 2.5 to 3.5 parts of caramel color, 0.2 to 0.4 part of titanium dioxide and 0.015 to 0.025 part of brown iron oxide; the purpose of preparing the immunoregulation roxburgh rose and lucid ganoderma soft capsule which is definite in effect, high in stability, convenient and fast to take and suitable for industrial production is achieved through precise proportioning of the roxburgh rose juice concentrated powder and the lucid ganoderma extract, optimization of an auxiliary material system and precise processes of colloid mill grinding, temperature difference pelleting, gradient drying and the like.

The application belongs to the technical field of food processing, and particularly discloses a concentrated essence of sugarcane vinegar and a preparation method thereof.The concentrated essence of sugarcane vinegar is mainly prepared from 25-35 parts of sugarcane juice, 5-10 parts of roxburgh rose juice, 3-8 parts of cactus juice, 2-8 parts of sargassum fusiforme, 2-8 parts of tartary buckwheat, 1-5 parts of phoenix tail, 2-6 parts of momordica grosvenori leaves, 1-3 parts of pholiota nameko, 1-2 parts of first fermentation bacteria, 0.5-1.5 parts of second fermentation bacteria and 4-8 parts of flavoring agent by weight, and is prepared through raw material weighing, mixed juice treatment, extraction treatment, fermentation and concentration treatment.The concentrated essence of sugarcane vinegar is prepared by using sugarcane juice as the main raw material and combining the other raw materials, and the raw materials interact with each other and are combined with a unique preparation method, so that the prepared sugarcane vinegar has good antioxidant effect, high nutritional value and good sensory quality, and the added value of sugarcane is effectively improved.

The present application relates to the technical field of food processing, and discloses a kind of medicine food homologous compound fruit and vegetable drinks, the drink is made of the following weight percentage of raw materials: acacia honey 9~11%, roxburgh hawthorn original syrup 2~4%, sea buckthorn original syrup 8~10%, Chinese wolfberry original syrup 6~8%, mulberry original syrup 2~4%, blueberry original syrup 4~6%, arabic gum 0.03~0.15%, sodium hexametaphosphate 0.02~0.04%, high acyl gellan gum 0.05~0.08%, beta-cyclodextrin 0.05~0.30%, and the balance of the system is supplemented with crown pear juice, wherein the acacia honey and the roxburgh hawthorn original syrup are premixed to form a honey fruit pre-complexing liquid. The present application isolates the substrate through pre-complexing and inclusion process, slows down the cross-linking precipitation and oxidation browning of medicine food homologous components, improves the defect of easy stratification of compound fruit and vegetable material liquid, and ensures the structural stability of the drink.

1. The name of the design product: bottle sticker (organic gold prickly pear juice). 2. The use of the design product: bottle sticker. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design product is a flat product, omitting left view, right view, top view, and bottom view.

The invention relates to the technical field of tea, in particular to roxburgh rose summer and autumn broken black tea and a making method thereof. The preparation method comprises the following steps: rolling and cutting fresh leaves of summer and autumn tea, adding roxburgh rose juice into the rolled and cut leaves, and uniformly mixing; fermenting under the conditions that the temperature is 22-26 DEG C and the relative humidity is more than 90%; the fermentation time is 30 to 60 minutes; after fermentation, drying to obtain the rosa roxburghii tratt summer and autumn broken black tea; wherein the mass ratio of the roxburgh rose juice to the rolled and cut leaves is 5-25%. According to the method, the comprehensive quality of the summer and autumn broken black tea can be remarkably improved by adding the roxburgh rose juice before fermentation.

The present invention involves immersing beef or pork in alkaline water, carbonated water, a sodium bicarbonate solution, or a sodium carbonate solution, and then removing it. This relates to a method for manufacturing a processed grilled meat product in which beef or pork is aged in pear juice and then baked in an oven, and the raw meat By improving pH, swelling degree, water retention, and tenderness during cooking, it has the greatest influence on the palatability of grilled meat products. By providing processed grilled meat products with improved texture, grilled meat products such as galbi and bulgogi are introduced to foreigners Overcoming the limitation that, despite its high popularity, it has not become mainstream because it is difficult for foreigners to cook it themselves outside of Korean restaurants New possibilities for Korean food franchises providing grilled meat products that are complex, fast, and standardized in taste and quality We can contribute to the globalization of Korean food by opening [it].

1. Name of the product in this design: Sticker (Soft Pear Juice). 2. Purpose of this design: For use as a packaging sticker wrapped around the outer surface of a container. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color. 6. This design is a two-dimensional product, and the perspective view, left view, right view, top view, bottom view, and rear view are omitted.

The utility model discloses roxburgh rose concentrated juice enzymolysis and clarification treatment equipment, and belongs to the technical field of roxburgh rose juice processing. The roxburgh rose concentrated juice enzymolysis clarification treatment equipment comprises a polymer filter membrane and a mounting frame, the polymer filter membrane is connected with the mounting frame through a bracket, the polymer filter membrane comprises a tube core, an input port and an output port, and the input port and the output port are distributed on the two sides of the surface of the polymer filter membrane. In order to solve the problems that traditional centrifugal separation cannot effectively inhibit microorganisms, the microorganisms and bacteria are easy to breed to cause fermentation deterioration of roxburgh rose juice, and long-time high-temperature sterilization causes color change of products and serious loss of delicate flavor, a macromolecular filter membrane is used for intercepting the microorganisms, the bacteria, pectin and macromolecular impurities of fibers, so that the quality of the roxburgh rose juice is improved, and the quality of the roxburgh rose juice is improved. During clarification and filtration, sterilization of the roxburgh rose juice is realized, the subsequent heat sterilization time is shortened, and the nutrient content of the roxburgh rose juice is preserved to the greatest extent.

The invention discloses Dangshan pear and dendrobium officinale gel soft sweets and a preparation method thereof. The Dangshan pear and dendrobium officinale gel soft sweets comprise the following components: gel, maltitol, citric acid, malic acid and a main material formed by mixing dendrobium officinale juice and Dangshan pear juice, the preparation method comprises the following steps: adding the main material into the maltitol, boiling sugar to obtain syrup, adding the citric acid, the malic acid and the completely dissolved gel into the syrup, pouring into a mold, putting the mold into a refrigerator, cooling, demolding to obtain the gel soft sweets, and drying the gel soft sweets to obtain the jelly soft sweets. The finished product of the Dangshan pear and dendrobium officinale gel soft sweets is obtained. The gel soft sweets disclosed by the invention can meet the requirements of people on multiple aspects of nutrition, greenness, health, convenience and the like of modern foods, and have the advantages of better texture and taste and good thermal stability.

According to the Shatian pomelo mixed juice beverage and the preparation method thereof, apple juice, pear juice, grape juice, pineapple juice, strawberry juice and green plum juice are added into Shatian pomelo juice, so that the flavor deficiency caused by lack of ester flavor substances in single Shatian pomelo juice is improved, and the enzymolysis juicing rate of the mixed juice is increased by utilizing the low pH value of the added juice; meanwhile, the added fruit juice contains a large amount of citric acid, so that the stability of the mixed fruit juice can be maintained, and browning of the fruit juice is inhibited.

The utility model discloses a pear juice beverage raw fruit cleaning device, which relates to the technical field of raw fruit cleaning and comprises a cleaning frame, a transmission unit is arranged at the right end of the cleaning frame, a plurality of cleaning rollers are arranged on the lower side in the cleaning frame in an equidistant array manner, and cleaning brushes are arranged outside the cleaning rollers. A water tank is arranged at the top of the mounting plate, a spraying mechanism is arranged at the top of the water tank, a water collecting box is fixedly connected to the middle side of the bottom of the cleaning frame, a second water pump is fixedly connected to the position, close to the front side of the water tank, of the top of the mounting plate, and a circulating pipe is fixedly connected to an output port of the second water pump; and an input port of the second water pump is fixedly connected with a backflow pipe, and a filtering assembly is arranged in the water collecting box. Dust and impurities on the surfaces of pears are cleaned through rotation of the cleaning brush, water after cleaning flows into the water collecting box, the water in the water collecting box can be pumped back into the water tank by controlling the second water pump, and water recycling is achieved.

This invention relates to the field of functional food technology, and discloses a product combination and preparation method for promoting fat metabolism. The product combination is made from prickly pear juice, medicinal and edible raw materials, psyllium husk powder, honey, and yeast and lactic acid bacteria. It possesses a micron-level O / W-type Pickering emulsion structure, utilizing ultrafine pulverization to break down plant cell walls, exposing a rigid microparticle framework composed of lignin and cellulose, and endogenous free saponins as solid stabilizers, physically encapsulating hydrophobic essential oils. During preparation, the compound extract is hydrated and swelled with psyllium husk powder, then subjected to high-shear physical emulsification, followed by aerobic isothermal culture with activated yeast, and finally inoculated with high-enzyme-activity lactic acid bacteria seed liquid for isothermal anaerobic fermentation. This invention constructs a stable barrier to block essential oil oxidation and degrades polysaccharides to produce highly bioavailable small-molecule active ingredients and short-chain fatty acids, thereby improving the biotransformation efficiency for promoting fat metabolism.

The invention provides a spray drying method for preparing roxburgh rose fine powder, and relates to the technical field of roxburgh rose food processing. The method for preparing the roxburgh rose fine powder by the spray drying method comprises the following steps: homogenizing materials; the preparation method comprises the following steps: mixing and homogenizing; the method comprises the following steps: sampling; the method comprises the following steps: atomization treatment; step, high-temperature drying and cooling; step, discharging; and step, vacuum sealing and packaging. According to the invention, the liquid material is dispersed into fine fog drops through the high-speed centrifugal spray dryer, moisture is quickly evaporated after the fine fog drops are in full contact with hot air, and finally dry powder is formed, so that the device has the advantages of high drying speed, high production efficiency, powdery product, good solubility and the like, can realize continuous production, and is suitable for large-scale industrial application; the optimal process conditions for spray drying of the roxburgh rose juice are determined through a single factor experiment, the roxburgh rose fine powder obtained through the process flow can be used as novel roxburgh rose raw materials of food, health food, beauty makeup, medicine and the like, and the application range is wider.

1. Name of the product in this design: Packaging Box (Prickly Pear Juice). 2. Purpose of this design: Packaging box. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the key design points: Design 1 3D view. 5. Design 1 is designated as the basic design.

The application belongs to the technical field of microorganisms, and particularly relates to a bacterial cellulose production strain and application thereof. Novacetimonas hansenii SZBC067, with a preservation number of CGMCC No. 37080. The strain can ferment and produce bacterial cellulose with defective crown pear juice as a carbon source. The obtained bacterial cellulose membrane has a smooth surface, a high dry membrane yield, and excellent characteristics such as high water content and high purity. The strain solves the inherent defects of uneven surface and uneven thickness of the bacterial cellulose membrane in the prior art, and the product has a significantly better flatness than conventional strains. The defective crown pear juice is used to realize low-cost production, and the bacterial cellulose has a wide application prospect in the fields of medical wound dressings, precise papermaking materials and functional food additives.

This invention discloses a fermentation process for a prickly pear and sea buckthorn compound fruit wine, belonging to the field of fruit wine fermentation technology. The invention includes the following steps: selecting prickly pear juice and sea buckthorn juice, mixing them in a 2:1 volume ratio as fermentation raw materials; adjusting the pH of the juice to a suitable range, adding sugar and preservatives, and adjusting the initial sugar content; activating yeast and adding it to the juice in a specific ratio, stirring evenly; placing the inoculated juice into a fermentation container and fermenting for 9 days under constant temperature conditions; filtering to remove sediment after fermentation to obtain primary fruit wine; clarifying the wine by low-temperature settling to promote impurity sedimentation; using moderate heating for sterilization to ensure product safety and stability; bottling after all indicators pass testing, and sealing and storing the finished product. This invention, by optimizing the compound ratio of prickly pear and sea buckthorn and the synergistic fermentation process parameters, can achieve an effective fusion and balance of the two raw materials in terms of flavor, nutrition, and fermentation kinetics.