31results about How to "Clear juice" patented technology

The invention discloses a making method of a monascus fermented sweet rice wine, and belongs to the technical field of fermented rice wines. The method is characterized in that fresh polished rice or glutinous rice or polished rice and glutinous rice mixed rice harvested in present year is selected as a raw material, so the fundamental control of the quality of the raw material guarantees the refreshing and pure rice fragrance of the fermented sweet rice wine; a Rhizopus Chinese yeast is selected as a saccharification fermenting agent, so starch in the raw material can be rapidly converted to form glucose, a problem of cooked rice retrogradation is avoided, the yeast breeding is accelerated, and the competitive advantage of target florae in the raw material is guaranteed, thereby conditions are created for batch production; and monascus is adopted as a supplementary saccharification fermenting agent, and no time or a very short time is spent for fermenting after the monascus is added, so fermentation is carried out in the delivery and storage process, thereby excessive fermentation is avoided, and the freshness of a finally obtained product is guaranteed. The monascus fermented sweet rice wine has a brilliant red color, a pleasant fragrance and a clear juice, has health efficacies, and is suitable for industrialized mass production.

The invention discloses a processing method of pleurotus eryngii nutritional black sticky rice soup, and belongs to the field of beverage processing. The processing method is characterized by comprising the processing process flows of pleurotus eryngii application, decoction, filtrate obtaining after filtering, filtrate combination, standing for clarification, supernate obtaining, burdening, bottling, sterilization and packaging to obtain finished products. The processing method has the beneficial effect that the pleurotus eryngii nutritional black sticky rice soup is clear in juice and moderate in sweetness and sourness, has the unique fresh flavor of the pleurotus eryngii, is rich in nutrient, easy to digest and rich in proteins and other nutrient substances, is beneficial for improving the metabolism of a human body and invigorating the health effectively, has the effects of moistening the yin, tonifying qi, delaying the senescence, degreasing and reducing the blood pressure, and is convenient to eat and suitable for people of all ages.

The invention relates to a berry anthocyanin drink with NFC as the main technology. Its components and parts by weight are as follows: main raw materials: 60-65 parts of blueberry, 20-25 parts of dragon fruit; auxiliary material: 3-6 parts of xylitol , 0.15-0.25 parts of citric acid, 0.1-0.2 parts of ascorbic acid, 0.4-0.5 parts of thickener, and 0.4-0.5 parts of anthocyanins. Compared with traditional anthocyanin drinks, the beverage of the present invention belongs to the non-concentration process (NFC process) at low temperature, which minimizes the loss of nutrients, ensures the turbidity and stability of the original juice, and has excellent freshness, nutritional components and taste , the technological process is simple, and the cost is low. In addition, the berry anthocyanin drink is rich in anthocyanin, which has certain functions of anti-oxidation, weight loss and lipid reduction.

The invention discloses a mung beans nutritive parfait capable of protecting tooth, nourishing stomach and dispelling effects of alcohol as well as a preparation method thereof. The mung beans nutritive parfait comprises the following raw materials in parts by weight: 500-550 parts of mung beans, 30-35 parts of a malt extract, 15-17 parts of tsaoko fruit, 20-23 parts of peach gum, 20-23 parts of xylitol, 8-9 parts of ginger leaves, 18-20 parts of coffee bean, 25-30 parts of longan honey, 30-35 parts of cucumber concentrated juice, 15-18 parts of edible gelatin, 13-15 parts of Korean pine juice, 30-35 parts of raspberry fruit freeze-dried powder, 20-23 parts of Chinese yam freeze-dried powder, 10-12 parts of pseudo-ginseng processed with wine, 10-12 parts of licorice, 10-12 parts of loquat fruit, 18-20 parts of rock sugar, and 50-60 parts of coconut milk. According to the mung beans nutritive parfait, the active ingredients have functions of protecting tooth, nourishing stomach, clearing internal heat, promoting dieresis, and dispelling effects of alcohol.

The invention provides a quick precipitator for clarifying during sugar making. The quick precipitator is characterized by comprising a cylinder body and a sugarcane juice flow guiding device, wherein a cavity is formed in the cylinder body and the cylinder body is composed of a cylinder and a taper hopper; an overflow trough is formed in the cavity at the upper end of the cylinder body, and is connected with a clear juice outlet; the lower end of the cylinder body is connected with a mud juice outlet pipe; the sugarcane juice flow guiding device takes the shape of an inverted funnel, and comprises a slowdown distributor, a gas disperse pipe, a gas disperse outlet pipe and a sugarcane juice inlet pipe; the slowdown distributor is fixedly connected with the gas disperse pipe; an opening is designed at the connecting part of the upper end of the slowdown distributor and the gas disperse pipe; the lower part of the slowdown distributor is fixedly connected with the inner wall of the cylinder body; the upper end of the gas disperse pipe is connected with the sugarcane juice inlet pipe and the gas disperse outlet pipe respectively; the sugarcane juice flow guiding device is positioned in the cavity of the cylinder body. The quick precipitator has an obvious clarifying effect, is good in flocculation effect, quick in settling, clear in discharged juice, few in floating sludge, high in efficiency and low in cost, and has a wide market prospect in the application of clarifying and solid-liquid separation of sugar juice in the sugar making field.

The invention discloses anti-inflammation and immunity-enhancing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the raw materials including, by weight, 300-320 parts of mung beans, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 50-60 parts of fermented watermelon juice, 10-12 parts of kudzu roots, 8-9 parts of folium isatidis, 30-35 parts of buckwheat, 30-35 parts of vinegar-brewed lotus seeds, 20-23 parts of extract liquid of platycodon grandiflorum, 20-23 parts of artemisia carvifolia powder, 20-23 parts of maltose, 25-30 parts of edible pectin, 20-23 parts of jujube peel powder, 20-23 parts of rice wine, and 10-12 parts of fructus lycii. The nutritional jelly has abundant nutrients, smooth mouth feel and uniform texture. The effective components of the nutritional jelly have the effects of resisting inflammation, dispelling alcohol effect, clearing fire and enhancing immunity.

The invention discloses face-nourishing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the following raw materials including, by weight, 500-600 parts of mung beans, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 15-17 parts of rice wine stillage, 10-12 parts of cloves, 13-15 parts of mulberry juice, 7-8 parts of seeds of mint, 10-12 parts of freeze-dried powder of sophora flower, 20-23 parts of freeze-dried powder of apple peel, 30-35 parts of longan, 30-35 parts of white granular sugar, 20-25 parts of honey, and 10-12 parts of edible gelatin powder. The nutritional jelly has abundant nutrients, golden-yellow color, uniform texture and fine mouth feel, and is refreshing when being eaten in a refrigerated manner and warming when being eaten in a heated manner. The effective components have the effects of nourishing face, dispelling the effects of alcohol, fortifying the spleen and nourishing the stomach, and relieving summer heat.

The invention discloses spleen-fortifying, qi-moving and heat-clearing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The jelly is composed of the raw materials including, by weight, 500-550 parts of mung beans, 30-35 parts of a malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 10-12 parts of agastache rugosa, 10-12 parts of moutan bark, 5-6 parts of coconut oil, 20-23 parts of sugar-pickled hawthorns, 23-25 parts of raw juice of pineapple, 20-23 parts of edible gelatin, 20-23 parts of Chinese date honey, 15-18 parts of sake, 13-15 parts of shrimp gum, 10-12 parts of superfine powder of houttuynia cordata, 13-15 parts of honey-processed pericarpium citri reticulatae, 13-15 parts of fish skin collagen protein and 3-3.5 parts of menthol. The nutritional jelly contains various nutrients, has a crystal-like appearance and a chewy mouth feel. The active components in the jelly have the effects of fortifying spleen, moving qi, clearing heat, refreshing the spirit and brain, nourishing the face and promoting appetite.