791 results about "Citrus fruit" patented technology

An air drilling misting fluid is provided and the fluid comprises: a continuous liquid phase solution comprising syrup, syrup solids and a first liquid medium, the syrup and syrup solids are derived from a group consisting essentially of agave syrup, barley syrup, sugar syrup, beets syrup, birch syrup, rice syrup, cane syrup, chocolate syrup, coconut syrup, corn syrup, date syrup, fruit syrup, golden syrup, high fructose corn syrup, inverted sugar syrup, karo syrup, citrus fruit syrup, maple syrup, molasses, Muscavado syrup, palm syrup, rice syrup, sorghum syrup, Turbinado syrup, vanilla syrup and mixtures and blends thereof; and a second liquid medium.

The orange fruit vinegar drink contains organe fruit vinegar as main component as well as honey, cane sugar, ginger, red data, wolfberry fruit, black plum and organe peel. Its production process includes pelling and squeezing fresh orange, centrifugal separation, elimianting bitter, low temperature alcohol fermentation, acetic acid fermentation, aging, filtering, sterilizing, adding partial orange juice and / or orange essence and other steps. The orange fruit vinegar drink has most flavor and nutritious components of orange, has certain invigorating health function and is suitable for various people.

The invention discloses a method for extracting citrus pericarp essential oil, which comprises the following steps: selecting fresh citrus pericarps, removing the white pericarp layer until the pericarp thickness is 0.1-0.2cm, mincing, repeatedly freezing and thawing for 2-5 times, preparing a compound enzyme from pectinase and cellulose at a mass ratio of (1-6):1, preparing an enzyme solution, mixing the pretreated citrus pericarp particles with the compound enzyme solution, and performing enzymolysis in a dark place for 5-30min; and performing condensation and reflux extraction of the hydrolyzed citrus pericarps with n-hexane, and removing n-hexane to obtain essential oil. The method disclosed by the invention adopts a physical process of repeated freezing and thawing to conduct initialbreak of cell walls of citrus pericarps, and then performs enzymolysis of the citrus pericarps with the compound enzyme, so as to greatly increase the extraction rate of citrus pericarp essential oil. The method also has the following advantages: the extraction process is simple, the natural fragrance is less damaged, and the use value of the citrus processing byproduct - citrus pericarps - can be utilized to a maximum extent. The essential oil extracted using the method disclosed by the invention has pure texture and has the natural fragrance of citrus fruits.

The present invention relates to effervescent compositions containing active ingredients, in particular dry plant extracts, wherein the acid donor of the effervescent couple is constituted by a dried fruit juice with a natural acid pH, such as freeze-dried citrus fruit juice.

The invention discloses a Bacillus amyloliquefaciens subsp. plantarum ZFH-3 and application thereof. The classification designation of the strain is Bacillus amyloliquefaciens subsp. plantarum, and the collection number is CGMCC No.9884. The strain has obvious inhibiting actions on multiple crop pathogens, especially can effectively control postharvest diseases of fruits, is well used for biological control of contact mold of citrus fruit, olive green mould of ditrus fruit, citrus phomopsis stem end rot, sour rot of citrus, anthracnose of citrus, anthracnose of banana, spike rot of banana, gray mold of strawberry, soft rot of strawberry and other pathogen fungi, obviously lowers the possibility of postharvest diseases of fruits, prolongs the storage life and shelf life, and reduces the consumption of chemical reagents. The strain has the advantages of simple culture conditions and high reproduction speed, can easily implement industrial production, popularization and application, and has favorable development and application prospects.

The invention consists in modifying the levels of accumulation and emission of monoterpenes and sesquiterpenes in citrus as a mechanism to achieve systemic resistance against pathogens or repellency against pests. The alteration of the content of d-limonene and other terpenes is achieved by genetic transformation via the introduction of a gene that encodes an enzyme with d-limonene synthase activity, from a citrus fruit or plant or from another living organism, in antisense or RNAi (RNA interference) configuration. Genetic modification is achieved either by Agrobacterium tumefaciens or any other method of genetic transformation of plants from protoplasts or explants. The construction is incorporated in citrus genotypes or related genera of the family Rutaceae in order to reduce the levels of accumulation and emission of the monoterpene and precursor compounds and / or derivatives, either of leaves or flowers and / or fruit.

Appliance for squeezing citrus fruits with centrifugation of the product squeezed, composed of a milling cone (1) and a centrifuging bowl (2) provided with holes and / or slots (3) for filtering the juice or squeezed product which goes to a collecting container (4a, 4b), those cone (1) and bowl (2) are independent to each other, detachable and having independent rotation, being associated to different shafts (5 and 6) associated by respective drives (7 and 8) coupled to a single electric motor (9) or to several electric motors (10, 11) independent, cone (1) and centrifuging bowl (2) being driven at different speeds in same or opposite direction, and there exists a device for willingly annulling cone (1) or bowl (2) operation. The collecting bowl (4a, 4b) includes an external annular tank (17a, 17b) for collecting an excess of pulp thrown from bowl (2).

The invention discloses an oligosaccharide-contained effervescent tablet. The effective ingredients of the effervescent tablet comprise oligosaccharide and citrus fruit extractive; the effervescent tablet comprises the following ingredients in mass percentage: 5-40% of oligosaccharide, 10-30% of citrus fruit extractive, 10-40% of alkaline substance, 10-50% of organic acid, 0.5-5% of lubricant, 0.4-10% of sweetener and 0.5-10% of adhesive. In the invention, the oligosaccharide is combined with the citrus fruit extractive; the oligosaccharide and the citrus fruit extractive are mutually promoted to play a synergistic role, so that proboitics in the intestinal canal grow rapidly to expel toxin, maintain microecological balance of the intestinal canal and keep the body healthy.

A method of improving the aromas or the flavor or both of a cutrus juice or precursor thereof, comprising injecting a gas or gas mixture into the citrus juice or precursor thereof or both in containing means or into containing means therefor, the gas or gas mixture containing an element selected from the group consisting of argon, krypton, xenon, neon and a mixture thereof; substantially saturating the citrus juice or precursor thereof with said gas or gas mixture, maintaining said saturation substantially throughout the volume of the containing means and during substantially throughout the duration that the citrus juice or precursor is stored in the containing means.

An automatic machine (1) for citrus fruit juice extraction with functional elements allowing easier cleaning, which comprises a machine body (2) which contains a motor assembly and is provided with quick- coupling means for a front juice extraction chamber, which is constituted by a sort of tank (8) inside which an outer drum (23) is fitted so that it can rotate, a juice extraction and filtration drum (20) being fitted within the outer drum and being actuated rotatably concordantly with the outer drum at a short distance from its internal surface, the juice extraction and filtration drum having a reduced diameter and a perforated surface, with an axis which is aligned with an eccentric hole of the bottom of the tank for the passage of the motor shaft, means (24a, 24b, 25a, 25b) being provided for ressin the outer drum (23) elasticall a ainst the inner drum (20).

The invention provides a method of preparing nutrient fruit powder and liquor or alcohol at the same time as fruit and vegetable fermentation, which comprises the following flow of: fruits - cleaning - juicing and enzymatic hydrolysis - centrifugation and filtration - fruit juice blending - alcohol fermentation and simultaneous enzyme debittering treatment - yeast autolysis - alcohol distillation- spray drying. the invention adopts low-value inferior citrus, apples, watermelons, grapes, tomatoes, strawberries, and pears as raw materials, treats the fruits by compound enzyme of pectase and cellulase, degrades naringin of citrus fruits by naringinase, solves the key technology of citrus debittering and juice yield, and obtains highly fermentable sugar; then by using specific microbial strains, the invention maintains the effective active components of the fruits and vegetables as much as possible through high-efficient fermentation technology; the product has no bitter taste, and has greatly increased contents of vitamin, pectic oligosaccharides, and amino acids; the invention realizes the stabilization of bioactive substances, and prepares edible natural fruit and vegetable powderwith certain physiological functions; the invention further adopts the distillation and rectification technology, gains high-quality liquor and high-concentration alcohol, and reduces cost.