214 results about "Vegetable Juices" patented technology

According to the fruit and vegetable juice and the preparation method thereof provided by the invention, fruit juice and vegetable juice are mixed and then mixed with various vegetable juices (Chinese wolfberry fruits and carrots) to prepare a series of fruit and vegetable juices taking the cedrela chinensis as a base material, so that the variety of agricultural products of seasonal fruit cedrela chinensis is enriched, and the problems of unsalable and rotten cedrela chinensis inferior fruits are solved. As a special plant in Sichuan, the planting area and the yield are increased year by year, a fruit and vegetable juice fixed industrial chain is formed, and long-term and stable source income can be provided for local farmers; through deep processing, the added value of the hovenia acerba is improved, and more benefits are brought; the window period of the cedrela chinensis is prolonged, so that the cedrela chinensis can be sold in a longer time period, and waste is avoided; in addition, a large amount of manpower is needed in the processes of fruit selection, picking, squeezing, blending and finished product obtaining, employment opportunities are provided for local peasants, and the economic income of the peasants is increased; meanwhile, production and sales of the spring can directly or indirectly bring income to local economy, and sustainable development of the local economy is facilitated.

1. Name of the design product: Juicer. 2. Use of the design product: Used for extracting fruit juice or vegetable juice. 3. Design key points of the design product: Lies in the shape. 4. Picture or photo that best shows the design key points: Perspective view 1.

The present invention relates to the technical field related to juice extraction, and discloses a tail vegetable dehydration treatment device and method. In order to solve the problem of multiple processes in the process of tail vegetable treatment, cutting blades for cutting and crushing tail vegetables are arranged inside a filter residue sieve tube, and a clogging removal ball on a clogging removal cylinder frame is matched with the filter holes on the filter residue sieve tube, so that the filter residue sieve tube and the cutting blades rotate in opposite directions. At the same time, the clogging removal cylinder frame can clean the filter holes on the filter residue sieve tube. In this way, when extracting tail vegetable juice, after cutting and crushing, direct centrifugal dehydration is utilized, and the clogging removal ball continuously abuts against the filter holes of the filter residue sieve tube to prevent the filter holes from being blocked by tail vegetables, greatly reducing the anti-clogging maintenance of the filter residue sieve tube by later operators; integrating crushing and dehydration on one device makes the whole device lighter and easier to be carried to the field for directly treating tail vegetables, and finally achieves the effects of overall lightweight design and direct centrifugal dehydration after cutting.

The invention relates to the technical field related to juice extraction, discloses a waste vegetable dehydration treatment device and method, and aims to solve the problem of multiple procedures in the waste vegetable treatment process. Cutting blades for cutting and crushing waste vegetables are arranged in a residue filtering screen drum, and blockage clearing balls on a blockage clearing drum frame are matched with filtering holes in the residue filtering screen drum; the filter residue screen drum and the cutting blade rotate in opposite directions, meanwhile, the blockage clearing drum frame can clear blockage of filter holes in the filter residue screen drum, in this way, during extraction of residual vegetable juice, centrifugal direct dehydration is directly utilized after cutting and smashing, blockage clearing balls continuously abut against the filter holes of the filter residue screen drum, the filter holes are prevented from being blocked by the residual vegetables, and the extraction efficiency of the residual vegetable juice is improved. Anti-blocking maintenance of operators on the filter residue screen drum in the later period is greatly reduced; crushing and dewatering are integrated on one device, so that the whole device is lighter and can be conveniently carried to the field to directly treat the rotten vegetable leaves, and finally the effects of overall lightweight design and direct centrifugal dewatering after cutting are achieved.

1. Name of this design product: Juicer Cup (Portable). 2. Purpose of this design: Juicing cup for extracting juice from fruits and vegetables. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D view 1.

The invention relates to a method for producing a juice concentrate having a reduced sugar content, in which method the sugar content of a juice is reduced by means of fermentation after the addition of microorganisms, and the ethanol produced by the fermentation is separated using additional fermentation products in an evaporator, as a result of which the juice concentrate having a reduced sugar content is obtained. The invention also relates to: a juice concentrate, preferably a fruit juice concentrate or vegetable juice concentrate, which can be obtained using said method; and a method for producing a juice having a reduced sugar content from said juice concentrate.

1. Name of the design product: Juicer Cup (T-16). 2. Use of the design product: A juicer cup for extracting fruit and vegetable juices. 3. Design key points of the design product: Lies in the shape. 4. Picture or photo that best shows the design key points: Perspective view 1.

The invention relates to the technical field of dairy products, in particular to orange milk and a preparation method thereof. The orange milk disclosed by the invention is prepared from the following components in parts by weight: 80 to 90 parts of raw milk, 0.05 to 0.5 part of compound vegetable juice, 0.05 to 0.5 part of citrus fiber and 5 to 15 parts of orange jam. The orange milk disclosed by the invention has the sour and sweet taste of oranges, rich nutrient substances, better color appearance, higher stability and less layering and precipitation; moreover, the raw materials of the orange milk are simple, natural raw materials are used, the use of additives is reduced, an effective solution is provided for solving the problem that the existing fruity milk has many additives or the fruity milk without a stabilizer is poor in stability, and the orange milk has a relatively good application prospect.

The invention relates to the technical field of microbial fermentation and bio-fertilizers, and discloses a compound microbial fertilizer prepared by treating rotten vegetable leaves with a compound culture medium and a fermentation method of the compound microbial fertilizer. 5-8 parts of a fermentable sugar source; 2-4 parts of a composite nitrogen source; 1-1.5 parts of an inorganic mineral substance; 0.5 to 0.8 part of a biological activator; 0.3 to 0.5 part of a buffering agent; the vegetable juice is prepared by mixing Chinese cabbages, tomatoes and soybeans according to the mass ratio of 2: 1: 1, and enzymolysis treatment is carried out on the Chinese cabbages, the tomatoes and the soybeans. By optimizing the proportion of the carbon source, the nitrogen source, the inorganic mineral substances and the biological activating agent, the nutrition supply capacity of the culture medium is enhanced, and meanwhile, efficient synergistic proliferation of dominant flora is achieved in combination with a multi-stage fermentation strategy. The culture medium not only can improve the growth rate and metabolic activity of microorganisms, but also can keep a stable physical and chemical environment in the fermentation process, and improves the quality and application effect of a final product.

The invention relates to methods of preparing vegetable juice comprising fermenting a vegetable substrate with a Pichia kluyveri. Fermented vegetable juice obtained according the method has better flavor profiles, in particular reduced earthy flavors. The invention also provides Pichia kluyveri strains useful for fermenting vegetable substrates, which can be further processed to obtain beverages or other consumer products.

1. The name of the product under this design: Blender (PB108). 2. The purpose of this product design is to stir, chop, mix food, make fruit and vegetable juice, etc. 3. The key design points of this appearance design product are as shown in the assembly state diagram 1. 4. The picture or photo that best illustrates the design points: Assembly state diagram 1. 5. Other situations that need explanation: Combination state diagram 1 is a state diagram of component 1 and component 2 used in combination, and combination state diagram 2 is a state diagram of component 1 and component 3 used in combination.

The invention discloses a culture medium for colonization of intestinal flora and intestinal gas of gastrointestinal cancer crowds. The culture medium contains yeast extract, tryptone, mucoprotein, mycoprotein, insect protein, soybean protein, fructo-oligosaccharide, galactooligosaccharide, inulin, resistant dextrin, dietary fiber, porridge, vegetable juice, fruit juice, oat powder, coix seed powder, black bean powder, sialic acid, algal oil DHA, potassium chloride, sodium chloride, monopotassium phosphate, sodium sulfate, bile salt and a plant extract mixture. Vitamin mixed liquid and the like. By means of the bionic colon reactor, by referring to real in-vivo parameters of gastrointestinal cancer people, the real intestinal environment of domestic gastrointestinal cancer people is well simulated in vitro, the intestinal flora ecology and intestinal gas distribution are reproduced, and a normal intestinal microorganism and intestinal gas database of the gastrointestinal cancer people can be constructed. The method is beneficial to accurate diagnosis and personalized treatment of intestinal microecology of people with gastrointestinal cancer, and better evaluates the health state of people with gastrointestinal cancer and formulates preventive measures.

1. Name of the design product: Juicer (I). 2. Use of the design product: A juicer for extracting fruit and vegetable juices. 3. Design key points of the design product: Lies in the shape. 4. Picture or photo that best shows the design key points: Perspective view.

A device adapted to deliver fruit and / or vegetable juices, pulps, salads and composts, etc., each fruit or vegetable being selectively served raw or cooked, with a scope to obtain maximal nutritional intake. The device comprises a housing and a transparent showcase accommodating an ample variety of fruits and vegetables, equipment for the preparation of the above fruit / vegetable products including at least one juicer appliance and one blender appliance for alternatively preparing fruit / vegetable juice and pulp respectively delivered through downwardly inclined pipe members into a container within product delivery compartments and equipment for cleaning the juicer and blender appliances and corresponding pipe members in between sequential fruit / vegetable servings, comprising an autonomous circuitry and container of cleaning water supply and container for collection of sewerage. The device also comprises a kettle for cooking selected fruits / vegetables, an unpeeling device and cutting device.

The invention relates to the technical field of food detection, in particular to a rapid detection device for pesticide residues in food, the rapid detection device comprises a test box and a detection table, a sliding groove is formed in the bottom end of the inner wall of the test box, four partition plates are arranged in the sliding groove in a sliding mode, the four partition plates are symmetrically arranged on the periphery of the inner wall of the test box, and air bags are arranged on the side walls of the four partition plates; according to the rapid detection device for the pesticide residues in the food, vegetable juice squeezed by the pressing plate directly flows into the stirring box through the discharging opening to be mixed with mixed liquid, the situation that the vegetable juice is rapidly fused with the mixed liquid is avoided, and after a small amount of solid and a large amount of liquid are evenly stirred, the pesticide residues in the food can be rapidly detected. Air blown into the stirring box by the fan can form uniform and continuous bubbles, when the bubbles reach the top end of the liquid level, small-amplitude impact force is generated on the rotating plate, the discharging opening is opened, a small amount of stacked solids fall into the stirring box for multiple times to be mixed, and the situation that stirring is insufficient is avoided.

The utility model discloses braised noodle processing equipment. The braised noodle processing equipment comprises a first conveying belt and a second conveying belt, the lower end of the second conveying belt is connected with one end of the first conveying belt; the material stirring device is arranged at the upper end of the second conveying belt; the third conveying belt extends in the horizontal plane in the first direction, and the third conveying belt is located below the material stirring device; the disperser is arranged at one end, far away from the stirrer, of the third conveying belt. According to the pot-stewed noodle processing equipment disclosed by the utility model, the soaked noodles and side dishes are fully and uniformly mixed by arranging the blender, the flavor of side dish juice can fully infiltrate the interiors of the noodles after being stirred by the blender, and meanwhile, the chewy and smooth mouth feel of the noodles is enhanced, and automatic mixing and dispersion of the pot-stewed noodles are realized by arranging the disperser; the production efficiency of the marinated noodles is improved, and the production cost and the labor cost are reduced.

The invention provides digestion associated lactobacillus and application thereof, and belongs to the technical field of microorganisms, and the preservation number of the digestion associated lactobacillus SAAS-B-MRS-2020914-4 is GDMCC (China General Microbiological Culture Collection Center) NO: 65880. The digestion associated lactobacillus SAAS-B-MRS-2020914-4 provided by the invention is a safe strain capable of being used for food, and the geraniol can be produced at high yield; the strain has good growth characteristics in salt brine and vegetable juice, can improve the content of geraniol in fermented vegetables when applied to fermented vegetable products, can significantly improve flavor formation in the maturing process of the fermented vegetable products, endows the products with mild and sweet rose fragrance, can effectively improve the fermentation rate of the fermented products, increases the flavor of the products, and improves the quality of the fermented vegetables. The quality characteristic of the product is improved, and the method has a wide application prospect in the field of fermented vegetable products.

The application belongs to the technical field of flavor beverage processing, and discloses a fruit-vegetable-herb composite flavor beverage and a preparation method thereof. The beverage comprises a beverage base liquid and a microcapsule system dispersed in the beverage base liquid. The beverage base liquid contains fruit-vegetable juice components, herb extract components and a hydrophilic colloid stabilizer. The hydrophilic colloid stabilizer forms a weak gel network in the base liquid with the suspended microcapsule system. The microcapsule system includes three types of microcapsules, namely, front, middle and tail microcapsules. The average particle sizes of the three types of microcapsules increase in sequence, the mass ratios of core materials to wall materials decrease in sequence, and the release rates decrease in sequence. The application can realize layered time sequence flavor, reduce flavor loss caused by heat processing, improve the suspension stability of the product during long-term storage, strictly control the content of beta-cyclodextrin to meet safety requirements, and has excellent sensory performance, and is suitable for the large-scale production and promotion of fruit tea beverages.

1. The name of the product under this design: Blender (PB109). 2. The purpose of this product design is to stir, chop, mix food, make fruit and vegetable juice, etc. 3. The key design points of this appearance design product are as shown in the assembly state diagram 1. 4. The picture or photo that best illustrates the design points: Assembly state diagram 1. 5. Other situations that need explanation: Combination state diagram 1 is a state diagram of component 1 and component 2 used in combination, and combination state diagram 2 is a state diagram of component 1 and component 3 used in combination.

A beverage containing dead beneficial bacteria and at least one of fruit juice and vegetable juice, the dead bacteria concentration of the beneficial bacteria being 5 hundred million / L or more.

1. The name of the product under this design: Can (Kiwi Fruit and Vegetable Juice). 2. Purpose of this design product: used for holding beverages. 3. The key design point of this product lies in the combination of pattern and color. 4. The picture or photo that best illustrates the key points of the design: main view. 5. The design for which protection is sought includes color.

1. The name of the design product: juice extractor. 2. The use of the design product: for extracting fruit juice, vegetable juice. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: perspective view 1. 5. Other circumstances that need to be explained: the A part is transparent material.

The utility model relates to the pickled vegetable production technical field, concretely relates to a pickled vegetable production filling device, including frame, air cylinder, lifting plate, filling head, collecting groove, support frame, sliding component, juice receiving bowl, linkage and auxiliary component, air cylinder installs on the frame, lifting plate is connected with the air cylinder output end, filling head penetrates lifting plate, and with lifting plate fixed connection, collecting groove is fixedly connected with the frame, support frame is connected with collecting groove through sliding component, and sliding component supports support frame, and juice receiving bowl is fixedly connected with support frame, and both ends of linkage are rotatably connected with support frame and lifting plate respectively, and auxiliary component installs on the frame, has solved although the prior art can collect pickled vegetable juice, but needs to set up the control motor to control the collecting disc action additionally, not only has increased the manufacturing cost and energy consumption of equipment, also has made the structure of whole device more complex, the problem that the later maintenance difficulty increases.

The application discloses a vegetable dehydration spinning device and a use method, and relates to the field of vegetable dehydration treatment.The device comprises a structure box, a dehydration mechanism is arranged in the structure box, the dehydration mechanism comprises a U-shaped frame, a driving assembly for rotating the U-shaped frame is arranged above the U-shaped frame, a moving mechanism is arranged outside the U-shaped frame, and the moving mechanism comprises a connecting plate and two arc-shaped filter plates matched with the U-shaped frame.The vegetable dehydration spinning device and the use method can avoid the flying of small vegetable blocks, and when large vegetable blocks are dehydrated, the arc-shaped filter plate no longer blocks the filter groove of the arc-shaped filter plate, so that the device can improve the dehydration efficiency of large vegetable blocks, the switching process is convenient and fast, the vegetable juice and the broken residue remaining on the arc-shaped filter plate and the arc-shaped filter plate can be cleaned, the arc-shaped filter plate and the arc-shaped filter plate can be quickly cleaned, and the problem that the vegetable smell affects the taste of dishes is avoided.

1. Name of the product in this design: Juicer (HP-199). 2. Purpose of this design: A juicer for extracting juice from fruits and vegetables. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D view 1. 5. Other matters requiring explanation: The juicer cup A in this design is made of transparent material.