791 results about "Citrus fruit" patented technology

The invention discloses citrus fruit fly food attractant which consists of components in the following weight percent: 1 percent to 10 percent of substance with fruit aroma, 10 percent to 50 percent of solvent, 40 percent to 80 percent of nutrient and 1 percent to 10 percent of preservative. The substance with fruit aroma refers to the substance with volatile aroma extracted from fruit or that similar to the substance with volatile aroma. The attractant has very strong attracting effect; the ratio of the attracted male flies to female flies meets the citrus fruit fly fruit garden naturally group sex ratio; the attractant can obviously reduce the harm produced by egg laying of the female citrus fruit flies and effectively prevent citrus fruit flies, which is good for the continuous high-efficiency production of the fruit garden.

A composition for disinfecting contaminated drinking water. The composition can include a disinfecting agent for disinfecting or sanitizing the water and a masking agent for masking or minimizing undesired characteristics of the disinfecting agent, such as taste and odor. The disinfecting agent can be a halogen-based disinfecting agent, such as a chlorine-based disinfecting agent. The masking agent can be a chlorine-compatible masking agent or flavorant, such as a citrus fruit derived flavor. The composition can also include a substrate. The substrate can be a clay, zeolite, water-soluble carrier, water-insoluble carrier, or mixtures thereof. The flavorant can be loaded onto the substrate. The composition can include other components, such as a primary coagulant, a coagulant aid, a bridging flocculant, a polymeric material, an alkali agent, an autocatalytic oxidant, and mixtures thereof.

The invention discloses a total chromocor extract from traditional medicine citrus fruit and preparing method, which is characterized by the following: comprising pomelo ped glycosides, new orange peel glycosides, orange peel glycosides, pomelo ped rutin, derivant and so on; choosing one or several methods from solvent extraction, solvent extraction process, macroreticular absorption resin method, lead salt precipitation method, column chromatography, supercritical fluid chromatography, liquid-liquid counter-current partition chromatography and so on; producing extract; setting percentage content of various chromocor element at 5-100%(w / w) in the extract; counting 5-100%(w / w) of pomelo ped glycosides, new orange peel glycosides, orange peel glycosides in total chromocor content.

The invention provides an orange vinegar beverage and producing method thereof. The beverage is made from the raw material of orange, by the process of: pre-treating pulp and peel into paste; performing alcohol-lactic acid mixed fermentation and acetic acid fermentation to obtain orange original vinegar; mixing the orange original vinegar, sour additive, high fructose syrup, sucrose or other sweetening agent and water; filtering, packaging and sterilizing to obtain the product. The product achieves the nutritive value of both the fermented vinegar and oranges, and refreshing taste, is suitable for not only ordinary people, but also diabetic patients, consequently, is a new fruit vinegar product with good market potential.

A process of enhancing peel oil extraction from citrus fruit comprises providing a mixture containing citrus solids and water, subjecting the citrus solids and water mixture to high power ultrasonic energy under conditions sufficient to separate peel oil from the citrus solids, and recovering the peel oil. An apparatus for extracting peel oil from citrus fruit comprises an extractor, a conduit for flowing a citrus mixture containing citrus solids and water, and an ultrasonic generator for subjecting the citrus mixture to high power ultrasonic energy to separate peel oil from the citrus solids. In another embodiment, sonic energy is used to de-emulsify peel oil in a citrus mixture.

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 invention discloses a preparation technology of camomile tea. The preparation technology comprises the following steps: a manually or mechanically cleaning the surface of picked citrus fruit with clean water; b airing, naturally blowing or heating to 30 DEG C and drying; b uncapping, forming an open hole in the position of the bottom of the citrus fruit, and dividing the citrus fruit into two parts, namely a bottom cover and a fruit shell; d digging out pulp in the fruit shell; e filling tea, fully filling the fruit shell with the tea; f capping, closing the open hole in the bottom cover left while uncapping, pushing into the pulp with proper force to encircle the bottom cover with the edge of the open hole in the fruit shell; g drying, putting the capped semi-finished product into a drying oven, drying and controlling the temperature at 30-50 DEGC; and h packaging, namely packaging into goods and delivering. The camomile tea prepared by the preparation technology is vivid in color, full and mellow in appearance, and free of a visible damage, has the advantages of practicability and ornamental value.

A device for peeling pulpy fruits having an adjustable cutting depth The invention relates to a device suited to peel pulpy fruits, like citrus fruits, mango, kiwi, papaya, apples, pears, and particularly oranges and other fruits whose skin has not a uniform thickness. The peeling of fruits whose skin has an uneven thickness is made possible by the fact that the inventive device is equipped with a mechanism capable of varying continuously—according to a program—the amount of projection of the peeling tool relative to the feeler device, in the peeling step. The device is applicable to any kind of peeling machine, or to a machine that foresees a peeling step.

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 relates to a method for detecting citrus fruits on a tree. The method comprises the steps that the local and global information entropies are combined to analyze the illumination distribution characteristic of an image, and a local block homomorphic filtering algorithm is used to process illumination unevenness of the image; an adaptive enhanced RG color difference method is used toimprove the contrast between a foreground target and the background; threshold segmentation and a mathematical morphology method are used to realize the binarization of an RG chromatic aberration diagram; for the problem of multi-fruit adhesion or mutual occlusion in an acquired binary image, marker-controlled watershed transformation is used to realize adhesion region segmentation; a convex hulltheory is used to solve the problem of region under-segmentation caused by occlusion to acquire an independent candidate citrus fruit region; the histogram description feature of the candidate citrusfruit region is extracted; and citruses are identified by a histogram cross-core support vector machine to complete fruit location. According to the technical scheme provided by the invention, the accuracy and reliability of the detection of the citrus fruits on the tree are improved.

The fruity organe vinegar is produced with fresh and ripe orange as main material and through peeling, squeezing to obtain juice, centrifugal separation, eliminating bitter, low temperature alcohol fermentation, acetic acid fermentation, aging, fitlering and sterilizing. It is superior to grain vinegar in components and nutritive value, has the special flavor and color of orange maintained.

A method and apparatus is described for pulping / liquidising the edible flesh within a fruit, especially a citrus fruit. The apparatus includes a blade that is attached at its middle to a shaft that is rotatable about a longitudinal axis. The blade is pivotable to the shaft and is inserted tip first into the fruit while it lies parallel to the shaft so that the size of the opening into the fruit can be minimised. The shaft is rotated about its longitudinal axis and, while the shaft is rotating, the blade is pivoted outwardly from the shaft. The rotary movement of the shaft and the pivoting of the blade means that the blade traces a three dimensional shape within the fruit and thereby pulps it.

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.

The invention discloses a technique of extracting orange peel essential oil, containing the following steps: 1) choosing fresh peel of orange fruit, removing white skin layer when the thickness of white skin layer in inner layer of peel more than 0.5mm; 2) pressing said peel or peel removed white skin layer, and at the same time spraying water under high pressure to prepare the mixture of oil-water mixing liquor and fruit grain; 3) separating said mixture to remove fruit grain and obtain oil-water mixing liquor; 4) separating said oil-water mixing liquor to remove water and prepare oil; 5) dewaxing said oil. The invented orange essential oil extraction technique is simple, the cost low, and it is fit for thick-shelled and thin-shelled orange and produces top-quality essential oil.

The invention discloses a method for preparing strong-aroma Pu'er tea with dried orange peel. The method comprises the following steps: (1) selecting mature citrus fruit from Xinhui, Guangdong and old royal Pu'er tea from Yunnan; (2) selecting fruit with complete fruit peel and cleaning; (3) making a cut on the top of the fruit and hollowing the fruit to obtain a shell; and cleaning the shell; (4) airing the residual water on the shell; (5) stirring the dried orange peel of citrus fruit from Xinhui into powder, and fully mixing with the old royal Pu'er tea from Yunnan; (6) filling the shell with the mixture obtained in the step (5), and sealing; (7) baking in a baker; and (8) cooling and storing for at least 5 days in a sealed way. The Pu'er tea with dried orange peel prepared by adopting the method provided by the invention has smooth mouthfeel and strong aroma, both orange taste and tea taste are merged completely even through fermentation is not performed; and the tea has special orange taste. The method is suitable for preparing Pu'er tea with dried orange peel in batch.

The invention relates to a citrus fruit vinegar prepared by composite strain mixed fermentation, belonging to the technical field of fruit vinegar brewage. The preparation method is characterized by comprising the following steps: 1) preparing a composite microzyme strain seed solution; 2) preparing a composite acetobacter strain seed solution; 3) preparing a glutinous rice saccharified solution; 4) preparing a citrus juice; 5) preparing a fermentation liquid; 6) carrying out alcohol fermentation; 7) carrying out acetic fermentation; and 8) aging at room temperature for 2-3 months, filtering with diatomite, and clarifying to obtain the citrus fruit vinegar finished product. By using the citrus and glutinous rice as the raw materials and adopting the fruit / grain co-brewage and composite strain mixed fermentation, the prepared citrus fruit vinegar has the advantages of abundant nutrition, favorable mouthfeel, pleasant fruital aroma and no bitterness.

The present invention provides a nutritional composition effective in faciliating bone healing in human, comprising lysine, proline, ascorbic acid, copper, vitamin B6. The nutritional composition contains 27-34% wt lysine, 14-16% wt proline, and 42-47% wt ascorbic acid. The nutritional composition further comprises vitamin A, vitamin D3, vitamin E, vitamin B1, vitamin B2, niacin, folic acid, vitamin B12, biotin, pantothenic acid, calcium, phosphorus, magnesium, zinc, selenium, manganese, chromium, molybdenum, potassium, citrus fruit peel bioflavanoids, arginine, cysteine, inositol, carnitine, coenzyme Q10, and pycnogenol. The present invention also provides a method of administering the nutritional composition in human effective in facilitating bone healing.

The invention discloses an online detecting device for internal quality of orange type fruits based on visible-near infrared spectroscopy. A through groove is horizontally formed in the middle of the bottom of an illumination box, a conveying mechanism penetrates through the bottom of the illumination box, spectrum collecting units are installed on both sides of the center of the bottom of the illumination box, position sensing units are installed on both sides of a conveying inlet of the illumination box, the spectrum collecting units and the position sensing units are installed on both sides of the conveying mechanism at the left and right; a longitudinal fixed rod is installed at the top of the illumination box downwards, an automatic dark field and reference collecting unit is connected to the bottom of the longitudinal fixed rod, and the spectrum collecting units and the position sensing units are connected with an industrial computer through a spectrograph. The online detecting device disclosed by the invention can be used for automatically collecting a dark field and a reference, the components are convenient to adjust, and meanwhile, energy loss can be reduced.

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 present invention provides a complex biological preservative formula of citrus fruit chitosan oligosaccharide, wherein the complex biological preservative of citrus fruit chitosan oligosaccharide is composed of the following components: 1.25% of chitosan oligosaccharide in mass-volume ratio, 1.25% of chitosan in mass-volume ratio, 6% of calcium chloride in mass-volume ratio and 0.5% of acetic acid solution in mass-volume ratio. After the citrus fruit is immersed in the complex biological preservative of chitosan oligosaccharide for processing, the generation degree of disaster after the picking of citrus fruit can be remarkably reduced. The storage period and shelf life of fruit can be prolonged. Furthermore the residue of chemical agent can be reduced and the using is safe. Besides, the method of the invention has the advantages of simple method, low cost and easy application generalization.

The invention discloses an ink cleaning agent which comprises the components with the weight percentage: 1-5% of alkyl phosphoester. 2-7% of oleic acid poly-ethanol ester, 0.1-1% of sulfonated castor oil, 0.2-1.5% of C5-6 and C18-23 synthetic fatty acid sodium soap, 0.2-1% of C10-16 synthetic fatty acid monoethanol amine, 0.5-5% of hexamethylene glycol, 10-56% of D-limonene and 23.5-56% of water. The invention aims at overcoming the defects in the prior art, and provides the ink cleaning agent which is produced by the D-limonene extracted from the waste citrus fruit peel and has the advantages of non-toxicity, innocuity, zero emission, low production cost and high efficiency.

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 drilling fluid additive is provided and the additive consist of: syrup solids in the amount from about 30 to about 90% by weight of total volume of the additive and a liquid medium in the amount from about 10 to about 70% by weight of total volume of the additive, said 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, 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.

The invention provides a cleansing oil. The cleansing oil comprises the following components in percentage by weight: 40 to 50 percent of olive fruit oil, 15 to 20 percent of isononyl isononanoate, 8 to 13 percent of simmondsia chinensis seed oil, 8 to 13 percent of grape seed oil, 8 to 13 percent of PEG (polyethylene glycol)-30 sorbitan tetraoleate, 2 to 8 percent of PEG-20 glyceryl triisostearate, 0.5 to 2 percent of tea extract, 0.5 to 1 percent of Moriche Palm fruit oil, 0.2 to 0.8 percent of citrus fruit extract and 0.2 to 0.6 percent of lotus extract. The invention also provides a preparation method and the application of the cleansing oil. The cleansing oil provided by the invention is mild in nature and has a very good cleansing effect, dirt deeply hidden in trichopore can be clearly cleaned, and the cleansing oil has the effects of moisturizing and tendering skin.

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.