38 results about "Tangerine juice" patented technology

The invention discloses a fruit tea with honey and a production method thereof. The production method includes peeling cleaned pomelo and tangerine, respectively crushing and juicing pulp of the pomelo and the tangerine, shredding the pomelo peel and the tangerine peel, subjecting the shreds to steam bittering respectively, freezing the pomelo juice, the tangerine juice, the pomelo peel shreds and the tangerine peel shreds at -30 DEG C, keeping in cold storage at -18 DEG C, thawing at the room temperature, adding, by weight, 600g of honey, 180g of the pomelo juice, 125g of the tangerine juice, 30g of the pomelo peel shreds, 20g of the tangerine peel shreds and 30g of purified water per 1000g of finished product, mixing and heating to 60 DEG C, and adding 2.7g of malic acid and 2.3g of citric acid sequentially, repeating mixing, canning, performing bath sterilization at 115 DEG C-120 DEG C for 45 minutes, and cooling to obtain the canned fruit tea with honey. The fruit tea with honey is sweet and refreshing, and has the effects of moisturizing intestines and cleaning lung, lowering fire and removing freckles, smoothing skin for beauty, helping digestion, lowering blood viscosity and reducing blood clot.

The present invention discloses a method for raising orange juice yield by utilizing composite enzyme preparation. It is characterized by that in the juice-pressing process of oranges, after the raw material orange is pressed to make juice and before subsequent treatment the raw material fruit juice can be undergone the process of enzyme treatment. Said enzyme treatment method includes the following steps: (1), preparing composite enzyme preparation: the pectinase and cellulose are mixed according the mass mixing ratio is 3-4:1-2 so as to obtain the composite enzyme preparation; and (2), making enzyme treatment: in the raw material crude orange juice 0.02-0.04% of said composite enzyme preparation can be added, heated to 40deg.C-50deg.C and retained for 60min-90min, at constant temperature.

The invention discloses a preparation method of tangerine tea. The method includes the steps of weighing a certain weight of tea leaves and spreading tea leaves on the clean ground, and adding tangerine pieces accounting for a half of the weight of tea leaves to tea leaves to be turned and stirred evenly; standing for 20-60 min, and turning and stirring tea leaves twice during the period, and making tea leaves sufficiently absorb tangerine juice, wherein the water content is raised to 10-25%; moving tea leaves and tangerine pieces to a closed box, and making tea leaves sufficiently absorb tangerine flavor, wherein the duration time is 15-30 hours; increasing flavor and conducting drying, setting temperature at 120-135 DEG C, and controlling the water content within the range of 3-6%; screening the tangerine pieces through a flat round screen and sorting the tangerine pieces through a color selector after spreading and cooling the tangerine pieces, and packaging the tangerine pieces and putting the tangerine pieces into storage. The number of repeating times is increased appropriately according to the flavor absorption effect of tea leaves, and the number of repeating times is controlled within the range of 1 to 7 in whole processing process. The tangerine flavor and black tea flavor of the made tangerine tea are interacted and fused, the tea is fresh, mellow, sweet and refreshing after being tasted carefully, tangerine tea is strong in tangerine flavor without losing tea flavor, and the quality and characteristic are distinctive.

The invention discloses a citrus fruit fly adult trapping and killing agent. 100 ml of the trapping and killing agent is prepared from 5-25 g of brown sugar, 3-8 ml of acetic acid, 1-5 ml of ethanol, 4-8 ml of ethyl acetate, 0.5-2.0 ml of D-limonene, 0.1-0.3 g of citric acid, 4-6 ml of citrus juice or 4-6 ml of orange juice or 1-3 ml of sweet orange flavored essential oil, 0.10-0.35 ml of 10% efficient cyhalothrin emulsion in water and the balance water. A using method of the citrus fruit fly adult trapping and killing agent comprises the following steps that a colorless transparent plastic bottle with the diameter of 55-75 mm is selected, an opening is formed in the positions, 80-120 mm away from the bottom, of the two walls of the bottle respectively through shearing, and the plastic pieces obtained through shearing are opened along the upper edges to cover the openings like eaves. When the citrus fruit fly adult trapping and killing agent is used, the agent is added into the transparent plastic bottle, and the transparent plastic bottle is hung at the shady and cool ventilated position of a citrus tree. The citrus fruit fly adult trapping and killing agent is convenient to use, low in cost, stale in control and extremely high in trapping and killing efficiency and is environment-friendly.

The invention provides a tangerine-white tea compound beverage and a preparation method thereof. The beverage is prepared from the following ingredients in parts by mass: 43-47 parts of white tea soup, 43-57 parts of clear tangerine juice, 3-5 parts of a sweetening agent, 0.05-0.15 part of a sour agent and 0.1-0.2 part of a food stabilizer. The method comprises the following steps: performing soaking, filtration and centrifugation treatment on white tea, thereby obtaining the white tea soup; performing juicing, pectinase-based enzymolysis, sterilization, filtration and centrifugation treatment on tangerine fruit flesh, thereby obtaining the clear tangerine juice; mixing the clear tangerine juice, the sweetening agent, the sour agent and the food stabilizer according to a ingredient formula of the beverage, thereby obtaining mixed liquid; and homogenizing the mixed liquid for 1-2min under a pressure of 20-30MPa, thereby obtaining the tangerine-white tea compound beverage. The tangerine-white tea compound beverage is rich in nutrition, properly sour and sweet in taste and high in taste layering, has green-yellow color, has no precipitate and gelatinous substances, and is good in uniform stability.

The invention discloses a making method of taro strips with a fruity flavor, belonging to the field of food processing. The making method is characterized by adopting the following formula: 30 kg of taros, 8 kg of wheat flour, 5 kg of maltose, 650 g of corn dextrin, 3 kg of mango peel, 2.5 kg of red tangerine juice, 600 g of skim milk powder, 500 g of honey, 1.5 kg of yeast powder, an appropriate amount of peanut oil and an appropriate amount of refined salt. The processing steps comprise selecting raw materials, preparing paste, preparing mango peel powder, blending the materials, shaping taro strips, frying the taro strips, and air-drying and packaging the taro strips. The beneficial effects are as follows: The product is delicious and crispy in taste, has a strong fruity flavor and a fragrant flavor of the taros. The product has very high nutritive value, is rich in a plurality of nutritious substances and has the efficacy of invigorating spleen-stomach and replenishing qi, maintaining beauty, keeping young, detoxifying toxic substances, and preventing and resisting cancer. With the adoption of the product, appetite can be improved, digestion can be assisted, and the immunity and resistance of a human body can be enhanced. The product disclosed in the invention belongs to a pollution-free and nutritious food for maintaining health, which is suitable for people of all ages. The making method is simple to operate and easy to implement.

The present invention discloses a fragrant and sweet lichee and honeysuckle health-care tea and a preparation method thereof. The tea is composed of the following raw materials (parts by weight): 200-210 honeysuckle powder, 9-10 salmon flesh, 10-12 tangerine juice, 4-5 eggplant powder, 10-12 lychee, 4-5 cottonseed oil, 4-5 semen juglandis, 6-7 Capsicum frutescens, 4-5 linden honey, 3-4 banana puree, 1-2 pericarpium citri reticulatae, 1-2 Ulmus pumila, 1-2 Eclipta prostrata, 0.5-1 red deer bone, 0.5-1 roses, an appropriate amount of water and 50-60 nutrition additives. The honeysuckle tea is made into granules which are easy to brew; the added lychee can stop hiccup and prevent diarrhea, is the best diet for intractable hiccup and predawn diarrhea patients, and has efficacies such as supplementing brain, building body, promoting appetite and invigorating spleen; and the added traditional Chinese medicines have efficacies such as strengthening spleen, soothing nerves, decreasing internal heat, preventing cough and reducing phlegm.

A soft beverage able to meet special nutrient requirement in the condition that there is no food is prepared from nutmeg, tangerine peel, cinammon twigs and liquorice root through crashing, adding purified water, decocting, primary filtering, proportionally mixing it with honey, raw tangerine juice and water, stirring, depositing to obtain supernatant, coarse filtering, fine filtering, filtering by micropore filter membrane and aseptic packing.

The invention discloses a juice and milk mixture which is characterized by comprising, by weight, 60-99% of milk and 1-20% of normal tangerine juice. The normal tangerine juice is regulated by sodium bicarbonate so that a pH (potential of hydrogen) value of the normal tangerine juice ranges from 7 to 8, then the normal tangerine juice is added into the milk, and the juice and milk mixture is manufactured by a conventional method. The method particularly includes preparing 90 parts of fresh milk; preparing 10 parts of tangerine juice ( cleaning tangerines and squeezing the tangerines to acquire the tangerine juice); regulating the pH value of the tangerine juice by the sodium bicarbonate so that the pH value is 7.9; adding the tangerine juice into the milk and sedimentation can be prevented when the tangerine juice is added into the milk; adding the regulated normal tangerine juice into the milk; stirring mixed liquid of the normal tangerine juice and the milk; homogenizing the mixed liquid; sterilizing the mixed liquid; and packaging the mixed liquid.

Tangerine-fragrance tea is disclosed. The tea is characterized in that: the tea is prepared from raw materials by weigh in part comprising 300-350 of fresh tea leaves, 160-180 of fresh tangerine peel, 20-22 of grapefruit seed, 12-15 of tangerine seed, 10-14 of honey, 20-24 of mulberry leaf, 15-18 of orange juice, 6-8 of apple vinegar, 18-22 of green mume fruit, 8-12 of olive, 6-8 of licorice, 4-7 of myrcia, 10-12 of rock sugar, 8-12 of aloe leaves, 4-5 of an auxiliary agent and 450-600 of water; the tea after being brewed has tea fragrance mingled with tangerine fragrance; the tea is prepared by steps of frying the grapefruit seed and the tangerine seed, mixing with the fresh tangerine peel, the mulberry leaf, the olive, the green mume fruit, the myrcia, and the like, decocting, filtering, refining, boiling to generate steam, and feeding the steam in a tea leaf water-removing process; the steam rapidly evaporates under high temperature conditions so that the flavor reminds in the tea leaves; the quick-fried tangerine seed, the dipped tangerine peel, and the like are used for removing bitter and pungent smell of green grass; the residue faint fragrance after mixing with seasoning and decocting is good; the taste is excellent; and a finished product of the tea after being brewed has tea fragrance with faint tangerine fragrance and is unique in taste.

The invention discloses a production process of a tangerine food. With advanced cooling vacuum dehydration technology, original nutritional value of fresh vegetable and fruits is remained. By means of the characters of recovery in water, tangerines are combined with health-caring tea to prepare tea cake, wherein the tangerine juice and pulp are remained well, thereby avoiding waste and turning the pulps of tangerine, citrus, orange or pomelo into resources as most as possible. The process maintains the raw juice and original taste, majority of nutritional valuable components in fresh fruits is maintained and the product has high nutritional value and good taste, can satisfy demand of people and is beneficial to body health. Meanwhile, the product has long storage life, is convenient to take and east, and is easy to promote. The product is simple in process, has low cost, is beneficial to body health and satisfies demand of people.

The invention provides sugar-reduced orange compound juice and a preparation method thereof. The sugar-reduced orange compound juice is prepared from 6-9 parts of orange concentrated juice, 1-2 parts of kammann orange juice and 45-62 parts of coconut water. The preparation method of the sugar-reduced orange compound juice comprises the following steps: (1) uniformly mixing the raw materials to obtain feed liquid; (2) degassing the feed liquid obtained in the step (1) to obtain degassed feed liquid; (3) homogenizing the degassed feed liquid obtained in the step (2) to obtain homogenized feed liquid; and (4) sterilizing the homogenized material liquid obtained in the step (3) to obtain the sugar-reduced orange compound juice. The sugar-reduced orange compound juice provided by the invention is high in nutrient content, good in taste, low in total sugar content, nutritional and healthy.

The invention provides a kumquat seasoning sauce. The formula of the kumquat seasoning sauce comprises the following components in parts by weight: 5-6 parts of kumquats, 6-7 parts of kumquat juice, 4-5 parts of tangerine juice, 4-5 parts of olive oil, 3-4 parts of lotus root powder, 5-6 parts of honey, 0.5-1 part of yeast, 5-6 parts of glucose and 1-2 parts of salt. The kumquat seasoning sauce disclosed by the invention has the advantages of being reasonable in formula, capable of effectively enhancing the fragrance of foods and enhancing appetite, and nutritive and healthy.

The invention discloses tangerine fruit tea, and relates to a drink prepared from main raw materials such as tangerine, apples and chrysanthemum tea. The chrysanthemum tea and the apples are soaked by water, and juice is leached and added with honey to prepare fruit tea solution; the peel of the tangerine is soaked by water, and juice is leached, added with white granulated sugar, and mixed with syrup pulped from meat of the tangerine by adding water so as to prepare tangerine juice; the prepared fruit tea solution and tangerine juice are mixed, and the mixture is added with water, a flavouring agent disodium succinate, flavoring essence cyclamenal dehyde, sodium erythorbate, a stabilizing agent and malic acid, wherein the percentage by weight is respectively that: 35 to 45 percent of the prepared fruit tea solution, 30 to 35 percent of the prepared tangerine juice, 0.2 to 0.5 percent of the flavouring agent, 0.2 to 0.3 percent of flavoring essence, 0.1 to 0.5 percent of sodium erythorbate, 0.1 to 0.5 percent of the stabilizing agent, 0.2 to 0.8 percent of the malic acid, and the balance of the water; and the mixture is homogenized, degassed, sterilized and bottled. The tangerine fruit tea has bluish yellow luster, fragrant taste and sweet mouthfeel, contains natural vitamin C, and has effects of nourishing liver and improving eyesight, producing saliva and slaking thirst, clearing away the heart-fire and strengthening brain, and strengthening disease resistance capacity of organisms of a human body.

A tangerine-flavored snack is characterized by being made of tangerine juice and flour. Dough is carved in various shapes and baked in an oven to obtain the tangerine-flavored snack, packaged for sale.