10 results about "PINEAPPLE JUICE" patented technology

This invention discloses a method for enhancing the color and aroma of whole-component fruit juice through synergistic fermentation with lactic acid bacteria, belonging to the field of food processing technology. The method uses ripe mangoes / pineapples as raw materials. After washing, pitting (peeling), and low-temperature jet milling to retain all components, the juice undergoes compound enzymatic hydrolysis and optimization of its uniformity. A compound strain composed of *Lactobacillus plantarum*, *Lactobacillus fermentum*, and *Lactobacillus helveticus* is then inoculated. The mixture undergoes constant-temperature anaerobic fermentation. The process is optimized using fuzzy mathematical sensory evaluation and response surface methodology, resulting in a sensory score of 91.67 for mango juice and 90.83 for pineapple juice. The retention rate of carotenoids is increased by 25%-30%, the lactic acid content reaches 2.97-26.45 mg / g, and the relative content of esters in volatile aroma components increases to over 35%. Simultaneously, the total sugar content decreases by 3.7%-24.0%. This method solves the problems of dull color, weak aroma, and nutrient loss in traditional whole-component fruit juices. The product combines natural functionality with a unique fermented flavor, making it suitable for industrial production.

The invention discloses a pineapple wine mixed fermentation process which comprises the following steps: S1, raw material pretreatment: peeling and juicing pineapples, adjusting the sugar degree of fruit juice to 18-22 degrees Brix, adding potassium metabisulfite until the mass concentration is 120-160mg / L, then adding pectinase with the concentration of 100-140mg / L, and standing for 4-8h; s2, strain preparation: performing slant activation culture and seed solution preparation on saccharomyces cerevisiae to obtain a saccharomyces cerevisiae solution with the concentration of 106-108 CFU / mL; the method comprises the following steps: carrying out slant activation culture and seed solution preparation on hansenula polymorpha to obtain a hansenula polymorpha solution with the concentration of 106-108 CFU / mL; the pretreated pineapple juice is inoculated with the two kinds of prepared yeast liquid at the same time according to the proportion, fermentation is conducted at the temperature of 20-24 DEG C, SO2 is added to terminate fermentation after fermentation is finished, filtering and tank reversing are conducted, the pineapple wine is obtained, and the inoculation proportion of the saccharomyces cerevisiae to hansenula polymorpha with grape juice is 1: 10-10: 1. The saccharomyces cerevisiae and the non-saccharomyces cerevisiae are applied to pineapple wine fermentation, so that the quality of the pineapple wine is effectively improved.

The present application belongs to the technical field of food production and processing, and particularly relates to a method for preparing pineapple fruit powder by boiling granulation, which comprises the following steps: adding γ-cyclodextrin into pineapple juice, stirring and dissolving to obtain an inclusion liquid; subjecting the inclusion liquid to ceramic membrane microfiltration to obtain a dialysate; subjecting the dialysate to vacuum decompression concentration and filtration to obtain a concentrated liquid; weighing auxiliary materials according to the total solid mass of the concentrated liquid, and dividing the auxiliary materials into first auxiliary materials and second auxiliary materials; placing the first auxiliary materials into a boiling granulator, spraying the concentrated liquid to obtain shaped particles; preparing an embedding solution from the second auxiliary materials, and performing spray embedding, drying and sieving on the shaped particles to obtain pineapple fruit powder. The pineapple fruit powder prepared by the method has high solubility, good fluidity, low hygroscopicity, high nutrient retention rate, low processing cost and long product shelf life.

The present utility model relates to a composition for producing rabbit meat tocino. More particularly, the utility model provides a composition comprising rabbit meat, refined salt, phosphate, curing salt, chilled water, refined sugar, pineapple juice, anisado wine, garlic powder, and monosodium glutamate in predetermined proportions. The composition is formulated to produce a rabbit meat tocino product, wherein the rabbit meat serves as the primary protein component, the refined salt, phosphate, and curing salt function as curing and processing agents, the chilled water functions as a carrier medium, and the remaining ingredients function as flavoring and seasoning agents. The utility model provides a composition specifically formulated for rabbit meat processing.

The invention relates to the technical field of food processing, and particularly discloses high-nutrition pineapple noodles and a preparation method thereof.The high-nutrition pineapple noodles comprise enzymolysis wheat flour, high-gluten wheat flour, modified pineapple residues, pineapple soluble dietary fiber dry powder and blended pineapple juice, the preparation method comprises the steps that S1, bromelain is used for conducting enzymolysis on the high-gluten wheat flour to obtain the enzymolysis wheat flour, and the enzymolysis wheat flour is used for conducting enzymolysis on the pineapple soluble dietary fiber dry powder; the method comprises the following steps: S1, squeezing fresh pineapples into juice, adding edible salt and dietary alkali, and blending, S3, synchronously extracting pineapple soluble dietary fibers from wet pineapple residues, and preparing modified pineapple residues, and S4, carrying out dry mixing on all solid raw materials, adding a pre-hydrated dietary fiber glue solution and blended pineapple juice, and carrying out dough kneading, dough standing, tabletting and slitting, and drying so as to obtain a finished product. The activity of bromelain is inhibited through the edible salt and the dietary alkali, and gluten protein is protected; the enzymolysis wheat flour provides small molecule peptides, the nutrition absorption efficiency is improved, the modified pineapple residues improve the processing performance of the dough, and finally the nutrition enhancement and the processing performance improvement of the product are achieved.

The present utility model discloses a composition for a semi-dry purple yam wine, specifically the variety "Kinampay", which is an endemic variety of purple yam from Bohol, Philippines. The utility model addresses the limited utilization of purple yam in the fermented beverage industry despite its abundance and distinct aroma. The composition comprises 24.97% by weight of purple yam, 49.94% by weight of distilled water, 22.47% by weight of sugar, 1.62% by weight of pineapple juice, and 1.00% by weight of yeast. This formulation is optimized to produce a semi-dry wine with distinct aroma and balanced acidity. The composition undergoes a controlled fermentation process, resulting in a semi-dry purple yam wine that highlights the unique flavor profile of purple yam "Kinampay," offering economic potential for local farmers and sustainable value addition to Bohol's agricultural products.

1. Name of the designed product: beverage bottle (ecological sea salt pineapple juice beverage). 2. Use of the designed product: container for beverage, water, etc. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photograph best indicating the design points: perspective view.

The utility model highlights the utilization of purple yam, locally known as "ube", specifically the variety "Kinampay," which is a a uniquely aromatic variety endemic to the Province of Bohol, Philippines. This invention addresses the limited application of purple yam in the fermented beverage industry despite its abundance in the region. The process involves storing the purple yam for 20-30 days, inspecting, washing, sanitizing, cutting it into halves, steaming, cooling to room temperature, and blending with water, sugar, and pineapple juice. The mixture then undergoes primary fermentation between 48 to 72 hours under aerobic conditions, followed by secondary fermentation for 30 to 45 days under anaerobic conditions. After 30 to 45 days, the mixture is siphoned into new containers to separate the liquid and solid components. The said mixture was then allowed to aged for at least 3 more months and racking was done every month which is achieved by transferring the liquid components asceptically to a clean container. This innovation offers a novel approach to purple yam utilization, providing economic opportunities for local farmers by expanding market applications and promoting sustainable livelihoods.

1. Name of the product in this design: Label (Xiapusai 100% Pineapple Juice). 2. Intended use of this design: for packaging, posters, and billboards. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The rear view is an uncommon side in use, so the rear view is omitted.

The invention discloses a flower and fruit fragrance black tea base processing method, and relates to the technical field of tea drink processing, and the processing method is characterized in that the processing method comprises the following steps: fresh leaf picking and withering of black tea, hot rocking of green leaves, rolling, pineapple juice preparation, tea and fruit co-fermentation, shaping, drying, aroma extraction, aroma synergistic effect regulation and control of tea quality, and the like. The quality of summer and autumn black tea can be fundamentally improved, the summer and autumn black tea can be endowed with lasting and coordinated natural fruity flavor, the mellow degree of the taste of the summer and autumn black tea can be effectively improved, meanwhile, the synergistic rule of tea fruit fragrance is revealed and utilized, and a new technical path is provided for development of high-quality fruity tea.