80 results about "CITRUS JUICE" patented technology

Byproduct from extracting citrus juice from whole fruit is made into a slurry and extracted to provide a rudimentary peel juice. This is processed into a raw peel juice and microfiltered to prepare a clarified raw peel juice. The peel juice is processed to remove naturally occurring components which detract from the quality of the fruit juice. Such components are removed by contacting the peel juice with an adsorptive rein in order to provide an enhanced peel citrus juice, which can be blended with other juices.

The invention discloses a technology for producing a citrus juice sac through the peeling and the capsule dressing removal of whole fruits. The technology comprises the following steps: 1, grinding the fruits or scratching peels; 2, blanching or carrying out compound enzyme processing; 3, carrying out peeling and capsule dressing removal of the whole fruits; 4, carrying out dispersion and impurity removal of the whole fruits; 5, blend-mixing; 6, disinfecting and killing enzymes; and 7, carrying out aseptic loading. According to the invention, fruit grinding or peel scratching preprocessing is adopted, a whole fruit enzyme method is adopted to peel and remove capsule dressings, a whole fruit improvement acid-alkali method is adopted to remove the capsule dressings, and a whole fruit dispersion method is adopted to produce the citrus juice sac which is used as a raw material for a citrus juice with fleshes. The technology of the invention allows labor force to be saved by above 25%, an acid-alkali or enzyme preparation and water for the capsule dressing removal to be saved by about 30%, a raw material loss rate to be reduced by about 15%, and a juice sac breakage rate to be reduced by about 10%, so the production cost can be saved by about 20%, and the juice sac quality can be improved.

Citrus juice beverage products and their method of production are formulated to reduce the sugar content of the beverage while the beverage products have sensory, taste, mouth feel and texture characteristics that mimic those of whole citrus juice. Orange juice beverage products are especially preferred. The beverage products have a relatively low Brix, on the order of between about 7 and about 8 Brix. Also included in the beverage products is a sweetener which does not add a significant caloric load to the beverage product. A sinking pulp added to the beverage product in an amount to achieve texture and other sensory characteristics of a whole juice.

The invention relates to a semi-artificial feed for Bactrocera minax larvae and a preparation method thereof. The semi-artificial feed is composed of the following raw materials: 20-30g of soybean powder, 20-30g of corn powder, 5-10g of sugar, 4-8g of yeast, 0.3-0.4g of vitamin, 0.05-0.1mL of acid, 10-15g of fresh citrus flesh, 0-0.5g of spirulina powder, 8-12mL of fresh citrus juice, 2-5g of toilet paper, 120-140mL of water, and 0.08-0.2g of a preservative. The invention also includes the preparation method of the semi-artificial feed for Bactrocera minax larvae. The semi-artificial feed provided by the invention has the advantages of easily available formula materials, low cost and simple preparation method, and can feed Bactrocera minax larvae in large quantities.

A juicer with interchangeable modules such as a citrus juicer module and a slow juicing module allowing convenient use of different juicer modules with a single base unit. A base houses a motor and a protruding drive shaft. Arms protruding from the sides of the base have hooked ends for holding the modules above. The arms can be freed to pivot when snapped out of a notch, or fixed in an upwards position holding a module when snapped into a notch. A citrus juicer module has a pitcher-like juice collector, a strainer, and a citrus juicing member. The strainer includes two locking surfaces which are formed to compliment the hooks of the arms for holding and quickly releasing the citrus juice module. An interchangeable slow juicer module can be provided as an alternative to the citrus juicer module.

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.

The invention provides a honeybee breeding method and belongs to the technical field of animal husbandry. The breeding method includes the following steps: firstly, select a bee breeding place, set up a beehive, and regularly apply acaricide to the beehive to remove bee mites; then, select North China bee, Italian bee and Northeast black bee as parents, Breeding bees with stable and excellent properties as bee species; and feeding feed a made of honey, white sugar, orange juice, tomato juice, longan juice, grape juice, citric acid, edible salt, water, and natural pollen, Feed b made of defatted soybean flour, white sugar and appropriate amount of water. The invention provides a honeybee breeding method. The breeding method is safe and reliable. The North China honeybee, Italian honeybee and Northeast honeybee are scientifically bred to obtain a honeybee with high yield, cold resistance, mite resistance and disease prevention. species, and then fed scientifically and rationally to promote the healthy development of bees, reduce the incidence of morbidity, and improve the quality and food safety of honey.

The improvements to the automatic citrus juice squeezer consist of: a movement of the pressure cup (3) by means of a drive screw (5) and a guide column (6); the cup being removably-mounted and detachable from its holder (7) by raising a trip fastener (12) using a catch (13); it has five angularly equidistant blades (2); a squeezer-filter (16) and support assembly (1) can descend against the action of an axial spring (14), maintaining the dynamic connection with the drive shaft by means of gears (18) that may slide along an intermediate sprocket (19); the juice collector (17) empties into a dish (20) which opens / closes a tilting plug (21) as it is introduced / extracted: the blades (2) are connected to the fixed shaft (15) by elastic legs (23) with internal strengtheners (24) which fit into a peripheral neck (25) of the said shaft; and the cup's (3) profile has an enlarged lower curvature to prevent its separation from the squeezer support (1) from narrowing.

A relocatable plant for citrus juice extraction includes several trailers which are connected together on site to form the relocatable plant. The plant includes a fruit handling trailer, a juicing trailer, a chilling trailer, a tank trailer, a generator trailer, a detachable walkway platform interconnecting the trailers and a plurality of entryways along the walkways for allowing ingress and egress of personnel. A method aspect of the invention includes obtaining fresh citrus juice on a commercial scale by stationing the relocatable plant on site at a citrus grove having fruit ready for harvest, and processing citrus fruit through the plant at a rate sufficient to produce at least 500 gallons of juice per hour of operation.

The present invention pertains to compositions for the treatment of HIV-related opportunistic infections and complications. More specifically, the present invention is directed to a composition comprising Zanthoxylum gillettii and Anogeissus leiocarpus, in combination with citrus juice, or biomass extracts isolated therefrom, and methods of using and manufacturing the same.

An atomization system for odor control in a livestock storage facility includes a reservoir capable of holding a sufficient quantity of an odor control product; a pump in communication with the reservoir; a circulation loop running throughout the livestock storage facility and communicating with the pump and the reservoir; and a plurality of atomization nozzles connected with the circulation loop for distribution of the odor control product onto surfaces of the storage facility and the livestock. The odor control product contains a mixture of vegetable oil, a natural acidic compound, alcohol, and water. Advantageously, the acidic compound in the odor control product is vinegar or concentrated citrus juice. A water supply line is also connected to the circulation loop through a water pump to provide a cooling mist throughout the facility.

A fruit juice extraction apparatus comprising: a chassis having mounted thereon a juice extractor which has a container for storing the fruit, the container having an aperture therein for allowing articles of fruit to be deposited between two concave hemispheres; drive motor for actuator for forcing the first concave hemispheres against the second concave hemispheres, thereby pressing an article of fruit deposited between said hemispheres; the first concave hemisphere having a central pin and the second concave hemisphere a perforating tube for the extraction of juice from said article of fruit, whereby the solid residue is deposited in a receptacle and the liquid is passed through a filter and then falls into a reservoir which has outlet ports therein, the perforating tube having multiple transverse slits of increasing diameter from inside to outside.

The invention discloses a method for quickly detecting citrus quality based on an olfactory fingerprint atlas. The method comprises the specific steps: cleaning and drying just harvested citrus, peeling, juicing, and taking pure juice; performing electronic nose experiment; arranging the filtered citrus juice in a sealed container, standing, enabling top space gas to be saturated, then detecting the top space gas by an electronic nose, and extracting characteristic data from the olfactory fingerprint atlas, wherein the characteristic data are taken as partial original data of the electronic nose; then physicochemical indexes of vitamin C, pH, total acid, total sugar and sugar acid ratio are detected for the citrus juice; building a regression model between electronic nose signals and the physicochemical indexes by adopting a random forest. According to the method, the inside quality situation of the citrus can be quickly detected by only utilizing the electronic nose and a random forest algorithm, complicated preprocessing is not need, analysis results are objective and reliable, the operation is simple, the cost is low, and the method has higher popularization and application values.

A method for influencing the pulp content of a fruit or citrus juice. The method steps include: continuously purifying the juice of a pulp phase in a centrifugal field of a separator, the pulp being discharged from a drum of the separator through a pulp discharge line; measuring a density of the discharged pulp phase by a density flow-through measuring device; and, controlling a controllable device in accordance with a density measurement by the density flow-through measuring device thereby influencing the density of the pulp phase.

Disclosed is an improved poultry feed diet composition and uses incorporating the feed composition. The feed composition includes byproduct or waste material from citrus juice extraction. The citrus byproduct or waste is at a concentration characteristic of a feed supplement. These feed supplements improve poultry characteristics and enhance feed conversion when compared with traditional poultry feed diets or supplements which rely on components that are not in their respective native states as present in citrus byproduct from juice extraction equipment.

The invention discloses a method for debittering citrus juice. The method comprises the following steps of: a) destroying a colloid system in the juice by a hydrolysis method or a pH value control method; and b) centrifugally separating bitter substances out under the low temperature condition, and thus obtaining the juice with low bitter substance content. According to the hydrolysis method, pectin or plant fibers in the juice is or are hydrolyzed by pectinase or cellulose. According to the pH value control method, the pH value of the juice is reduced by adding an acid solution. According tothe method, the colloid system of the juice is destroyed, and the bitter substances, in particular limonin type bitter substances, are separated from the juice by a low temperature centrifugal method, so that a debittering effect is achieved.

The present invention relates to a pharmaceutical composition comprising tacrolimus or an analogue thereof and a substance being a substrate for CYP3A4 and / or P-glycoprotein, oral solid dosage forms comprising the pharmaceutical composition such as tablets, methods for preparing the pharmaceutical composition and oral dosage forms and use of the pharmaceutical composition for preparing a medicament. The substance being a substrate for CYP3A4 and / or P-glycoprotein is preferably cyclosporine A. The invention further relates to treatment of a patient in need thereof by coadministration of the combination according to the invention. In a further aspect, the invention relates to the above combination further comprising a CYP3A4 inhibitor compound, preferably a compound naturally occurring in citrus juice, for example grapefruit juice, preferably a spiro ortho ester compound.

The invention relates to a process for producing a substantially stable dispersion without manufacturing aids, where the dispersion comprises at least one hydrophobic plant sterol and an aqueous material, wherein the plant sterol is selected from plant sterols and plant stanols. The process comprises mixing the plant sterol with the aqueous material to form a first dispersion, homogenizing the first dispersion to obtain a second dispersion of particles wherein the particle size of the hydrophobic plant sterol particles in the first dispersion and the second dispersion is from about 0.1 micron to about 100 microns. Optionally, the process may comprise heating the first dispersion prior to homogenizing, heating the second dispersion after homogenizing, or heating both. In one embodiment, the aqueous material comprises a beverage concentrate, which includes a juice concentrate, such as a citrus juice concentrate, e.g., an orange juice concentrate. In one aspect of this invention, in order to substantially avoid a powdery taste in the dispersion, the particle size of the plant sterol particles is from about 0.1 micron to about 30 microns and the majority of hydrophobic plant sterol particles within this range will be from about 0.2 microns to about 10 microns and will substantially follow a bell curve distribution.

Citrus juice machine with a fruit feed chute, fruit cutting and squeezing means and a peel collection tray. The cutting and squeezing means have a fruit reception cup, located below the fruit feed chute; devices to initiate the rotation of the cup between a vertical fruit reception position and an inverted position; a horizontal tilting blade facing the rotating trajectory of the cup to cut the fruit in an upper and lower half; a retaining stop for the upper half of the fruit; a ramp to support the lower half of the fruit during the rotation of the cup from its vertical position to an inverted position; a squeezing ball located below the cup.

A continuous process for cold de-aeration of citrus juice wherein the juice is at a temperature between 32 DEG F. and 50 DEG F. and is subjected to a vacuum of between approximately 28 and 30 inches mercury for 10 to 20 minutes to produce a de-aerated citrus juice.

The invention discloses a citrus fruit fly adult trapping and killing agent. 100 ml of the trapping and killing agent is prepared from 5-25 g of brown sugar, 3-8 ml of acetic acid, 1-5 ml of ethanol, 4-8 ml of ethyl acetate, 0.5-2.0 ml of D-limonene, 0.1-0.3 g of citric acid, 4-6 ml of citrus juice or 4-6 ml of orange juice or 1-3 ml of sweet orange flavored essential oil, 0.10-0.35 ml of 10% efficient cyhalothrin emulsion in water and the balance water. A using method of the citrus fruit fly adult trapping and killing agent comprises the following steps that a colorless transparent plastic bottle with the diameter of 55-75 mm is selected, an opening is formed in the positions, 80-120 mm away from the bottom, of the two walls of the bottle respectively through shearing, and the plastic pieces obtained through shearing are opened along the upper edges to cover the openings like eaves. When the citrus fruit fly adult trapping and killing agent is used, the agent is added into the transparent plastic bottle, and the transparent plastic bottle is hung at the shady and cool ventilated position of a citrus tree. The citrus fruit fly adult trapping and killing agent is convenient to use, low in cost, stale in control and extremely high in trapping and killing efficiency and is environment-friendly.

The invention relates to finger citron and citrus wine and a method for fermenting the same. the method includes steps of a, respectively squeezing citruses and finger citron to obtain citrus juice and finger citron juice, adding 100-200g of the finger citron juice into every 10kg of the citrus juice to obtain mixed liquid, and regulating the mixed liquid until the content of soluble solid in the mixed liquid is 22-26%; b, adding pectinase into the mixed liquid obtained in the step a, sufficiently mixing the pectinase with the mixed liquid and then enabling the pectinase and the mixed liquid to act at the temperature of 40-42 DEG C for 2 hours to obtain finger citron and citrus juice without pectin; c, regulating the sugar content of the finger citron and citrus juice to allow the sugar content of the finger citron and citrus juice to reach 20-25%, and regulating the acidity of the finger citron and citrus juice by the aid of citric acid until a pH value of the finger citron and citrus juice reaches 3.7-3.9; d, fermenting the obtained finger citron and citrus juice to manufacture the wine, adding fermented wine mother liquid with yeast into the finger citron and citrus juice, then primarily fermenting the finger citron and citrus juice at the temperature of 24-26 DEG C for 12 days, and then secondarily fermenting the finger citron and citrus juice at the room temperature for 3 months; e, clearing, filtering, sterilizing and filling the wine to obtain finished products.

The invention relates to a method for raising nucleation temperatures of citrus juice freeze-concentrated crystals by utilizing synergistic effects of ice nucleation protein-ultrasonic waves, and belongs to the technical field of food engineering. The method comprises the following steps: during the freeze-concentrating process of citrus juice, adding the ice nucleation protein into the citrus juice, with synergistic actions of additional ultrasonic oscillation, so as to raise the crystallization and nucleation temperatures of the water in the system, so that the ice crystals are rapidly formed; and removing the ice crystals, so that the concentrated citrus juice is prepared. The method disclosed by the invention saves energy and time; the formed ice crystals are relatively good in forms as well as complete and smooth in surfaces; moreover, entrainment losses of active ingredients in the citrus juice are small, so that the concentrated citrus juice is relatively high in yield after the ice crystals are removed. The method disclosed by the invention is a novel freeze-concentrated crystal nucleating method of the citrus juice which can be used for replacing traditional freeze-concentrating methods.

The invention relates to a method for reducing the pulp content of fruit juices, particularly citrus juices, containing pulp, wherein the fruit juice is continuously purified of a pulp phase in the centrifugal field of a separator (3), said pulp phase being drawn from the separator drum through a fluid discharge, characterized in that the density of the pulp phase drawn from the separator is measured using a density flow-through measuring device (14) and that according to said density measurement at least one controllable device (15, 17) is controlled. The density of the pulp phase can be influenced by the control of said device.

The invention discloses a special health care citrus juice and a preparation method thereof. The preparation method comprises the following steps: screening harvested murcott fruits, washing the murcott fruits, peeling and removing seeds, wherein the juicing rate is up to 80% by combining a mechanical crushing method and an enzyme method; filtering and homogenizing the juice, and performing vacuum package; performing ultrahigh-pressure sterilization on the juice by taking water as a pressure and heat transmission medium; and performing refrigerated fresh-keeping on the treated murcott juice. According to the invention, the enzyme method and mechanical juicing are combined, so that the juicing rate is increased; non-thermal sterilization is performed by adopting an ultrahigh-pressure technology, so that the storage period of a juice product is prolonged; and the full-bodied flavor and the rich nutrition health care components can be kept to the maximum extent.

An objective is to provide a ponzu soy sauce seasoning, in which the generation of hine-shu during preservation or deterioration smell due to heat sterilization is suppressed without using a special container, and even if the seasoning is heated, the full-bodied taste of the soy sauce is not lost but is retained. Thus, provided is a ponzu soy sauce seasoning comprising citrus juice, vinegar, and soy sauce, wherein the contents of components (a) to (e) in the seasoning are in the following ranges: (a) p-cymene: 0.0006 to 4.0 ppm, (b) potassium ions: 0.02% to 5.0% by mass, (c) sodium ions: 0.5% to 4.0% by mass, (d) acetic acid: 0.5% to 3.5% by mass, and (e) citric acid: 0.2% to 4.5% by mass.

The invention relates to a process for producing a substantially stable dispersion without manufacturing aids, where the dispersion consists essentially of a hydrophobic plant sterol and an aqueous material, wherein the plant sterol is selected from plant sterols and plant stanols. The process comprises mixing the plant sterol with the aqueous material to form a first dispersion The next steps involve heating the first dispersion to form a heated mixture, followed by homogenizing the heated mixture to obtain a second dispersion of particles wherein the particle size of the hydrophobic plant sterol particles in the first dispersion and the second dispersion is from about 0.1 micron to about 30 microns. In one embodiment, the aqueous material consists essentially of a beverage concentrate, which includes a juice concentrate, such as a citrus juice concentrate, e.g., an orange juice concentrate. The invention also relates to a product produced by this process and a composition of matter which is a substantially stable dispersion of a hydrophobic plant sterol and an aqueous material wherein the plant sterol is selected from plant sterols and plant stanols, where in order to substantially avoid a powdery taste in the dispersion, the particle size of the plant sterol particles is from about 0.1 micron to about 30 microns and the majority of hydrophobic plant sterol particles within this range will be from about 0.2 microns to about 10 microns and will substantially follow a bell curve distribution. This composition may be made by the process of the invention, or may further include manufacturing aids selected from food grade emulsifiers, gums, starches and pectins.