1121 results about "Vegetable Juices" patented technology

A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.

The invention discloses a juicer with the air bleeding function and aims at providing the juicer which can greatly reduce the oxygen content in a juicing cavity, prevents the browning from occurring in the juicing process and maintains the nutritional components and mouth feel of fruit juice or vegetable juice. The juicer is characterized in that a charging barrel is arranged on the juicing cavity; a juicing mechanism is arranged in the juicing cavity; an output shaft of a juicing motor is connected with a driving shaft of the juicing mechanism; the juicer also comprises an air bleeding device; a sealing device is arranged on the charging barrel; an interconnected cavity is formed by the charging cavity, the juicing cavity, a juice receiving part and a residue part; the mutual connecting parts of the cavity body are connected in a sealing manner; the connecting part between the cavity and any one part is sealed; the cavity is airtight in the juicing process; an air bleeding port of the air bleeding device is communicated with the cavity; and an exhaust port of the air bleeding device is arranged outside the cavity. The juicer can juice foodstuff in the juicer under an oxygen deficiency condition, thereby the browning is effectively controlled, the browning of foodstuff liquid is greatly reduced in the juicing process, the nutritive loss is reduced, and the good mouth feel and appearance color are maintained.

A process for preparing high-activity bacterial product used directly to prepare the pickled vegetables includes such steps as respectively culturing three bacteria including lactobacillus plantarum, lactobacillus brevis, etc. in vegetable juice, oscillating culture while dripping NaOH solution to control acidity, centrifugal concentrating, adding freeze-drying protectant, vacuum freeze-drying to obtain their bacterial products, and proportionally mixing them with prepared yeast.

A fruit/vegetable juice spinning filter includes a container, a strainer basket, and a cover. The container internally defines a chamber and is provided with a bottom opening and a juice outlet. The strainer basket is disposed in the chamber of the container to define a filtered juice receiving space between the container and the strainer basket. The strainer basket has a spinning shaft downward extended through the bottom opening of the container to associate with an external rotary drive source. The cover closes a top of the container and the strainer basket. When an amount of primarily extracted and pulp-containing fruit/vegetable juice is poured into the strainer basket, and the spinning shaft and accordingly the strainer basket are driven by the external rotary drive source to spin, the primarily extracted juice in the strainer basket is centrifugally separated from the pulp to produce almost pulp-free juice.

The invention belongs to the field of foods, relates to noodles and particularly relates to flammulina velutipes noodles which comprise the following components in parts by weight: 200-300 parts of flammulina velutipes powder, 50-100 parts of purple sweet potato powder, 40-80 parts of flour, 20-60 parts of corn starch, 20-60 parts of sorghum flour, 10-40 parts of millet flour, 20-60 parts of sticky rice flour, 5-20 parts of edible additive, 5-10 parts of auxiliary material, 20-60 parts of peanut protein powder, 30-90 parts of vegetable juice, 20-50 parts of buckwheat flour, 20-60 parts of bean flour and10-40 parts of milk powder. The noodles prepared by adopting the formula have better intrinsic viscoelasticity and good mouthfeel, and is pliable; the quality of the noodle does not change after the noodle is stored for a long time, and better taste and flavor can be maintained; and as the flammulina velutipes in the noodle has an intelligence promoting function, and anti-tumor and anti-oxidized activities, people can ingest various intelligence promoting nutritive components after eating the noodles provided by the invention.

A multi-colored health care tofu containing fruit and vegetable comprises the following raw materials with the weight portions of 8 to 10 portions of soybean, 4 to 10 portions of fruits, 8 to 10 portions of vegetables and 0.3 to 1 portions of ecological coagulant, wherein, the fruit and the vegetable are the fruits and the vegetables with the pH of less than 7. The ecological coagulant is the mixture of glucose and plaster which is in the ratio of 1 to 3:22 to 28. The production process comprises screening and sorting soybean, soaking and removing peels, grinding for separation, mixing and coloring by adding the extracted natural vegetable juice and fruit juice, cooking and coagulating, squeezing and forming and packing the finished products. In the invention, algin, mannite, plant fiber, protein, a plurality of amino acids, a plurality of vitamins, a plurality of trace elements including calcium, iron and selenium which are the essential matter inside the body are added, which can effectively prevent a plurality of diseases including high blood pressure, obesity, cardiovascular genomic, biliary calculus and other diseases.

The invention discloses a preparation method for plant/fruit/vegetable enzymes. The method mainly comprises the following steps: (1) preparing plant/fruit/vegetable juice; (2) carrying out enzymatic hydrolysis; (3) carrying out first-time fermentation; (4) carrying out second-time fermentation; (5) carrying out dipping. According to the preparation method provided by the invention, the fermentation cycle is short, and fermented raw materials can be decomposed thoroughly, so that the content of substances related to flavor and taste in the plant/fruit/vegetable enzymes is increased, the content of nutrients is higher, and the absorption is easier; through repeated sterilization processes, the stability of the plant/fruit/vegetable enzymes is guaranteed.

The invention discloses a colorized instant noodle formula and a preparation method. The formula comprises wheat flour, water, edible oil, edible salt and at least one of coarse grain flour, vegetable juice, fruit juice and edible herb juice; and the preparation method comprises the following steps of: according to the formula, adding water at the temperature of between 20 and 30 DEG C to prepare colorized dough which contains at least one color of yellow, red, green, dark green, purple and black; placing the colorized dough in a sealing mode at the normal temperature for 100 to 140 minutes, and pressing and cutting the colorized dough to strips to obtain the colorized noodles; and curing, shaping, drying, blending and packing the colorized noodles. The colorized instant noodle formula and the preparation method can overcome the defects of lack of nutrient components and single color in the prior art so as to realize abundance in nutrient components and various colors.

The invention discloses purple sweet potato noodles. The noodles comprises components of, by weight: 78-84 parts of raw material flour, 16-24 parts of purple sweet potato powder, 1.5-3 parts of salt, and 10-15 parts of water. Further, 0.2-0.8 parts of chitin by weight can be added, and 0.05-0.1 parts of trace elements by weight can be added, and also 5-10 parts of vegetable juice by weight can be added. The noodles provided by the invention are advantaged in simple manufacturing technology and abundant nutrients. The noodles are beneficial for human health. Other nutrients can be added to the noodles. The purple sweet potato noodles are a functional food satisfying diet requirement of people.

A self-stable beverage including soy milk, fruit juice and/or vegetable juice, a gum-basse stabilizer, and a composition comprising an amino acid, an organic acid or inorganic acid and a metal ion is disclosed. The pH of the stable beverage is typically between 3.0 to 4.6. The beverage is stable for at least two weeks and preferably up to over 3 months at room temperature (72° F. or 22° C.) and/or refrigerator temperature (40° F. or 4° C.). The beverage is easier to process and provides superior uniformity of flavors, clean taste, appearance, and excellent nutritional attributes. In addition, the beverage exhibits negligible separation, sediments or precipitate.

The invention relates to mixed frozen food of fresh fruits and vegetables and concentrated fruit and vegetable juice and a processing method thereof, belonging to the field of the quick-frozen fresh fruit and vegetable beverage product and the production method thereof. The method comprises the following steps: directly selecting fresh fruits and eatable vegetables collected from pollution-free planting bases as main raw materials, obtaining clean solid materials after cleaning, peeling, seed removal and slitting pretreatment, mixing with such components as concentrated fruit juice and/or concentrated vegetable juice, white granulated sugar, honey, pectin, drinking water and the like according to a proportion, vacuum packaging to form a semi-finished product, and quickly freezing, thereby obtaining the finished quick-frozen fresh fruit and vegetable mixed food which can be stored, transported and sold under low-temperature conditions. The raw materials comprise the following components by weight percentage: 55-77 percent of solid clean materials of fresh fruit or/and eatable vegetables, 7-16 percent of concentrated fruit juice or/and concentrated vegetable juice, 0.2-1 percent of pectin, 2.5-5 percent of white granulated sugar, 0.3-3 percent of honey and 20-30 percent of drinking water. Therefore, the processed product is a novel frozen fruit and vegetable mixed food product with a high solid content.

The invention discloses a preparation method for a drink of vegetable juice fermented by lactobacillus; after the vegetables are selected, washed, cut into pieces of 2cmX3cm and weighted, boiled water with 3 to 5 times of weight are added for being scalded for 10 to 20 seconds and cooked for 5 to 10 minutes, then cooled to 30 DEG C; the vegetables are fetched and beaten for juice, thus obtaining the original source by filtering; then brine with a concentration of 2 percent with the same size is added; after being uniformly mixed, sterilizing is carried out for 10 to 15 minutes at the temperature of 100 DEG C; then after being cooled to the temperature of 40 to 45 DEG C, the lactobacillus is inoculated (Bulgaria lactobacillus: plant lactobacillus is equal to 1:1) for fermenting; lactose of 1 percent and pepper powder of 1.5 percent are added for fermenting under the temperature of 35 DEG C for 2 days to obtain the fermented finished product of the drink. The obtained drink is mainly acid and salty; besides, the drink has the special flavors of cooling, refreshing and the flavor similar to pickle. Simultaneously, the fresh vegetable juice is adopted by the lactobacillus drink as the material. Compared with the traditional material of dairy product, the fresh vegetable juice has important meanings on the aspects of reducing the cost of the drink fermented by lactobacillus, increasing the color and style of drink of vegetable juice fermented by lactobacillus drinks and developing the novel usage of the vegetables.

A straw-insertable, sealing and resealing device is disclosed, including a flexible disk-like body and a geometrically shaped body for a drinking container, especially a container used for beer, soft drink, punch, fruit juice, vegetable juice, drinking water, and other consumable liquids. The said sealing device comprises at least one or a combination of disk-like bodies and geometrically shaped bodies within a drinking container cap having one or plurality of lines of weakness located on the top surface of at least one said body within the container rim adapted for inserting, holding and adjusting the length a drinking straw through the said top surface and thus into the drinking container and resealable when placed back into the said container. Once the container has been opened, one or a plurality of disk-like-bodies or geometrically shaped bodies are removed from within the cap and utilized to hold a drinking straw in place above the rim of the said container while in use. The length of the straw above the container rim is adjusted within at least one said disk-like body or geometrically shaped body to suit the user. At least one flexible disk-like body or geometrically shaped body is also removable or extendable to hold a drinking straw both inside and outside of the drinking container. After use, the straw and disk-like body or geometrically shaped body is discarded or put back into the container cap for resealing. At least one extended disk-like body or geometrically shaped body will also be utilized by the manufacturer to install and store a straw within the container for the consumer's use.

The invention provides a production method and a fermentation apparatus for an active lactobacillus fruit-vegetable beverage base material. The production method includes performing multilevel expansion and fermentation on pickle fermentation liquor, fruit-vegetable thick liquid and cold boiled water according to a ratio to obtain a certain amount of fermentation liquor, and performing lactobacillus water seal anaerobic fermentation on the fermentation liquor, active lactobacillus freeze-dried powder and multi-fruit-vegetable juice compounded through cold processing to produce the active lactobacillus fruit-vegetable beverage base material. Beverages prepared through mixing of the base material and sweet water are sour and sweet, fresh and cool, and rich in content of vitamins, mineral substances and various enzymes; the number of active lactobacillus at initial stage is not less than 5*107cfu/ml; the base material can be stored at normal temperature, and shelf life of the base material is one year. The fermentation apparatus comprises a juice tank, a pulp tank, a heat-insulating water tank, an automatic temperature controller, a T-shaped pipeline filter, a feed and discharge valve, a water seal member and the like. The juice tank is communicated with the pulp tank through the pipeline filter.

The invention discloses a vacuum freeze-dried fruit-vegetable yoghurt and a preparation method thereof; raw materials which can be used comprise various fermented yogurts or yoghurt powders, a fruit powder, a vegetable powder, plant cream or animal cream, a fruit juice, a vegetable juice, a milk powder, a whey powder, starch and white sugar; food additives comprise malic acid, citric acid, pectin, an emulsifier and an edible essence; strains contain lactic acid bacteria, bifidobacteria and the like. The vacuum freeze-dried fruit-vegetable yoghurt has yogurt and fruit and vegetable eating ways changed, improves the scope of promotion, increases the taste and flavor, and enriches the nutrition structure of the product; probiotics can well improve people intestinal tracts; the yoghurt can be modeled into a variety of shapes, is just molten in a mouth, is suitable for middle-aged and elderly people, infants and young children to eat, and is convenient to eat and carry.

The invention discloses a kind of production of liquid fruit and vegetables. The way express the fresh vegetables juice by physics methods, then put the draft in the liquid edible fungus to ferment, forming fermentation liquor, then homogenate the ferment, filtrating the effective constituent, to gain the fruit and vegetables' ferment juice, mix these two kinds of juice, forming the clarified juice having much nourish of fruit and vegetables, as a kind of production for general using. The technique exploit the way on the stage, apply a new way for people's supplying fruit and vegetables.

This invention is directed to an acidic beverage composition, comprising; (A) a hydrated protein material having a combination of an inositol-6-phosphate content, an inositol-5-phosphate content, an inositol-4-phosphate content and an inositol-3-phosphate content of less than 8.0 μmol/g, with (B) a hydrated protein stabilizing agent and (C) at least one acid comprising a fruit juice, a vegetable juice, citric acid, malic acid, tartaric acid, lactic acid, ascorbic acid, glucono delta lactone or phosphoric acid, wherein the acidic beverage composition has a pH of from 3.0 to 4.5.

The invention discloses a convenient and nutritious pudding beancurd jelly, which comprises materials in parts by weight as follows: 30-45 parts of soybeans, 2-5 parts of fruit puddings, 10-18 parts of peanuts, 4-11 parts of sweet almonds, 5-12 parts of semen juglandis, 5-10 parts of semen sesami nigrum, 12-24 parts of fresh milk, 0.55-1.2 parts of edible gels, 2-5 parts of seasonings and 8-17 parts of vegetable juices. The convenient and nutritious pudding beancurd jelly tastes fresh and tender, sweet and delicious, has unique flavor and abundant and balanced nutrition. Particularly, different fruits and vegetables are selected and matched, products with different colors and different flavors can be produced, the demands of people on food diversification and function can be met, and the life of people is enriched.

The invention provides a production method of potato flour and vermicelli. The production method comprises the following steps: taking the following components in parts by weight: 65-70 parts of potato flour, 25-35 parts of cassava modified starch, 5-8 parts of konjac fine flour or soybean flour, 5-10 parts of gluten flour, 0.25-0.5 part of sodium alginate, 0.3-0.6 part of guar gum, 0.1-0.3 part of carrageenan, 0.2-0.3 part of xanthan gum, 0.1-0.5 part of ethyl maltol, 0.1-0.5 part of composite phosphate, 1.0-4.0 parts of yeast extract, 0.3-0.8 part of hydrolyzed vegetable protein and 19-25 parts of water or vegetable juice; and mixing the components step by step, heating to 58-65 DEG C, mechanically stirring the mixture for 23-25 minutes into full flour floc, laying aside for 25-35 minutes, repeatedly rolling for 10-15 times by a noodle press, producing the vermicelli by a multifunctional double-drum self-cooked vermicelli machine, and treating by a dryer and a screening machine to obtain the vermicelli. The potato flour is prepared by firstly blending the cassava modified starch, the konjaku refined flour or soybean flour and the gluten flour into the flour floc and then processing the floor floc into the vermicelli. The adopted food nutrition additives are dissolved firstly and then used. The vermicelli can be produced into a vermicelli ball and dried, vacuumized, sealed with a film and added with a seasoning bag to produce a convenience food.

A health care drink for alleviating asthenopia is prepared by adding vegetable juice or animal and vegetable protein juice or a certain amount of ethanol to water, adding food raw materials and a food additive, and selectively adding vitamin A, beta-carotene, vitamin B2, a zinc preparation, taurine, Chinese wolfberry, chrysanthemum, cassia seed and cowberry and processing the materials. At present, 150 million of people have asthenopia in China; the health care drink of the invention can effectively alleviate the inconvenience of the asthenopia to people, and has broad market development space both at home and abroad.

The invention discloses a method for generating sporangia and releasing zoospore by inducing phytophthora capsici. The method includes the steps that phytophthora capsici is activated, an inducing solution for generating sporangia is prepared, sporangia are induced to be generated, and zoospore is induced to be released. The inducing solution used in the method is originally imported V8 vegetable juice with the volume concentration being 10-15% and a CaCO3 solution with the volume concentration being 0.2-0.3 g/L. When phytophthora capsici is induced to generate the sporangia, continuous light culture is carried out under a white fluorescent lamp. The method is simple, convenient to use, quick, free of pollution and capable of being used in phytophthora capsici pathogenicity measurement and biological activity measurement, achieved through an antibacterial agent, of phytophthora capsici.

The invention relates to a green buckwheat dried noodle which comprises the basic raw materials of wheat flour and buckwheat flour and is also added with vegetable juice, ganoderma lucidum polysaccharide and tea polyphenol, wherein, the weight of the buckwheat flour is 40 percent to 120 percent that of the wheat flour; the weight of the ganoderma lucidum polysaccharide and the tea polyphenol is 1 percent to 3 percent that of the wheat flour; the weight of the vegetable used for preparing for the vegetable juice is 20 percent to 80 percent that of the wheat flour. The dried noodle can also be added with other raw materials of corn meal and eggs, etc. The ganoderma lucidum polysaccharide is extracted from ganoderma by a scientific method. The tea polyphenol is extracted from tea-leaves. The vegetable juice is made from vegetables. The dried noodle has the advantages of good taste and color and reasonable nutrient content and also has the functions of anti-aging, reducing blood fat and blood pressure, improving gastrointestinal function and organism immunity, etc. The dried noodle of the invention not only has the nutrient content of the wheat flour but also has the nutrient contents of the buckwheat, the vegetables and other corns; the dried noodle of the invention has the medical and health care components of the tea polyphenol and the ganoderma lucidum polysaccharide which are extracted from natural plant and fungus, which not only can provide people with the nutrient content of the corns and vegetables required for daily meal but also has multiple functions of anti-aging, reducing blood fat and blood pressure, improving gastrointestinal function and organism immunity, etc.