78 results about "Citrus juices" patented technology

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.

A juicer and measurer includes a lower container having a circumference that is preferably small enough to be grasped and held by a single hand. An upper rim region supports a reamer atop a funnel that flares outwardly to collect juice and funnel it into the container. In an exemplary version, the flared upper rim includes at least one region that is configured to serve as a spout so that the juice can be poured from the container more readily.

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 invention discloses a making method of honey aroma citrus black tea. The method comprises the following steps: 1) making a citrus shell to obtain a citrus shell main body for later use; 2) making a citrus juice: selecting citrus, taking flesh, juicing the flesh, centrifuging the juiced flesh, taking obtained supernatant, carrying out suction filtration, and taking obtained filtrate to obtain the citrus juice; 3) preprocessing black tea: uniformly sprinkling the citrus juice on the black tea; 4) making the honey aroma citrus black tea: uniformly mixing tea flowers with the black tea in proportion, stuffing the obtained tea flower and black tea mixture into the citrus shell main body, compacting the mixture, and combining a cut top cover and the citrus shell main body to restore the original shape of the citrus; and 5) drying the stuffed orange to obtain the honey aroma citrus black tea. An endoplasmic soup of the honey aroma citrus black tea has the advantages of orange red and bright color, clearness and no turbidity, sweet and mellow taste, and slight citrus flavor, and has he efficacy of generating body fluid and quenching thirst, clearing heat and detoxifying, warming stomach and dispelling cold, rectifying qi and invigorating spleen, clearing intestine and relaxing bowel, relieving cough and resolving phlegm, resisting oxidation, lowering blood sugar and enhancing immunity.

The invention relates to an aspermous orange environment-friendly processing method, which is characterized by selecting aspermous orange raw materials satisfying the requirement, utilizing an oil milling machine to acupuncture the peel of the orange so as to facilitate the outflow of the orange peel essence, utilizing hot water of 80 DEG C to wash the surface of the orange peel to accelerate the dissolution of the essence; separating the orange juice and the orange peel to obtain the cloudy orange juice; adopting a centrifuge to centrifugate the cloudy juice until the content of the fruit meat is less than 2 percent to obtain orange juice to be used; utilizing macro-pours absorbent resin to debitterize the orange juice so as to remove the bitter substances in the orange juice and to obtain the juice range to be used; and utilizing a high-pressure homogenizing machine to homogenize the debitterized orange juice to obtain the orange juice to be used. Then, according to specific requirements of different products, the production process is combined or adjusted, so the aspermous orange can be completely utilized, the additional expenditure and expense for the environmental protection treatment can be saved, and the environmental pollution caused by the waste of the aspermous orange can be eliminated.

The invention discloses a production process of ponkan fruit vinegar beverage, which includes the preparation of ponkan fruit juice and ponkan fruit vinegar stock solution, the blending of ponkan fruit vinegar drink and other processes, and the ponkan fruit vinegar is prepared by liquid state fermentation using fresh and ripe ponkans as raw materials The stock solution is prepared by adding debittered ponkan juice, CMC-Na, high fructose syrup, sour agent and other auxiliary materials. The ponkan fruit vinegar beverage produced by the present invention belongs to fermented fruit vinegar beverage, which not only maintains the unique flavor and natural color of ponkan, but also has the nutritional and health care functions of ponkan and vinegar. There is a growing demand for healthy, tasty beverages.

The invention discloses a young soft-shelled turtle feed as well as a preparation method thereof. The young soft-shelled turtle feed is prepared from the following raw materials: 30-40 parts of white fish meal, 10-15 parts of wheat germ powder, 5-10 parts of tubificidae, 20-30 parts of cassava starch, 2-3 parts of beer yeast, 3-5 parts of rice chaff, 2-4 parts of bean curd residue, 5-8 parts of beef liver, 8-12 parts of citrus juice concentrate, 4-6 parts of mussel powder, 3.5-4.5 parts of water hyacinth, 2-4 parts of watermelon peel, 3-5 parts of kochia scoparia and 1.5-2.5 parts of phagostimulants. The young soft-shelled turtle feed prepared by the invention is scientific and reasonable in formula, is available in raw material, is convenient to feed, can provide sufficient nutritious substances for young soft-shelled turtles for a long time while being used for feeding the young soft-shelled turtles, improves the survival rate of the young soft-shelled turtles, promotes the young soft-shelled turtles to grow rapidly, is high in feed conversion rate, can reduce the feed investment cost, and has extremely high popularization value.

Machine-made fermented citrus wine and a production technology thereof belong to fruit wine and brewing methods thereof. The production technology includes steps of antioxidant browning, acidifying, deoiling, debitterizing, sweetening, preparing yeast, fermenting, after fermentation and the like. The production technology has the advantages that inclusion complex reactions of citrus oil and bitter principle materials can be performed simultaneously by using cyclodextrin under normal temperature before fermenting, deoiling and debitterizing are clean and complete, good quality can be guaranteed by fermenting the fruit wine, the production technology is suitable for producing the fermented citrus wine after citrus juice is mechanically squeezed, and a blank of producing the machine-made fermented citrus wine is filled. By experimenting, not only fermentation is in good condition during the fermenting process, but also the machine-made fermented citrus wine is elegant and delicate in vinosity, without bitter taste, and without foreign flavor, and has a characteristic scent and a characteristic taste of citrus.

The invention discloses a moisturizing mask prepared from citrus peel pomace and a preparation method thereof. The moisturizing mask comprises the following components in parts by mass: 1.18-1.22 parts of citrus essential oil, 3.92-3.96 parts of citrus pectin, 1.82-1.88 parts of hesperidin and 92.94-93.08 parts of citrus juice. The preparation method comprises the following steps: extracting the citrus essential oil, citrus pectin and hesperidin from the citrus peel pomace, and mixing the citrus essential oil, citrus pectin and hesperidin with the citrus juice extracted from citrus fruits. The moisturizing mask comprises multiple organic active substances, and has the activities of resisting oxidation, removing free radicals, moisturizing the face, resisting bacteria and the like. The fruit mask prepared from the citrus peel pomace solves the problem of waste of citrus peel pomace resources.

Juices are processed to remove naturally occurring components which detract from the quality of the fruit juice. Such components are removed by contacting the juice with an adsorptive rein in order to provide an enhanced fruit juice supply. Preferred juices are citrus juices.

The invention relates to an alternaria radicina bacterial strain and a cultivating method as well as application thereof, in particular to an alternaria radicina bacterial strain capable of producing alpha-L-rhamnoside enzyme and a preparation method as well as the application to naringin hydrolysis. The invention provides an alternaria radicina L1 (Alternaria sp. Li) bacterial strain for producing alpha-L-rhamnoside enzyme, characteristics, a cultivating method and application to naringin hydrolysis. The bacterial strain is preserved in the China General Microbiological Culture Collection Center in March 25th, 2010; and the preservation number is CGMCC No.3688. The alternaria radicina L1 (Alternaria sp. Li) bacterial strain is simple in cultivation, has stable hereditary property and enzyme activity, high hydrolysis efficiency, strong industrialized production advantages and wide application potential, and can be used in the fields of enzymatic debittering, and the like of citrus juice in food industry.

The deacidification of citrus juice with ion exchange resin is described. Maintaining a high acid condition of the juice is achieved by passing the juice through regenerated resin that is preconditioned with an aqueous food-grade acid, preferably citric acid. Additionally or optionally, an early bed volume or multiple early bed volumes of juice flow are at a rapid flow rate. The products obtained also are described, and they may be any deacidified citrus juice or juice blend where the pH of the juice does not rise above that of an acid food pH for the juice during deacidification. In preferred embodiments, the juice product is orange juice. In another preferred embodiment, the conditioning process is used to provide a deacidified citrus juice product while avoiding raising the pH of any portion of the juice to 4.6 or above so as to control microbial growth of the juice.

The invention discloses a citrus flavonoid microcapsule preparation method and a solid beverage. The method includes the steps: (1) degreasing grinded and sieved citrus peel by petroleum ether, filtering the citrus peel and cleaning filter residues by distilled water; (2) uniformly mixing the cleaned filter residues with absolute ethyl alcohol, performing ultrasonic leaching, filtering mixture, concentrating filtrate by a rotary evaporator and drying concentrate at the temperature of 55-65 DEG C to obtain rough flavonoid; (3) dissolving the rough flavonoid in the absolute ethyl alcohol, adding solution into saturated wall material solution drop by drop, discarding supernate after grinding and centrifugation, and drying deposits to obtain a flavonoid microcapsule. The solid beverage is prepared from the flavonoid microcapsule, citrus juice, pectin, cane sugar and citric acid. The pectin and the flavonoid extracted from the citrus peel are used for preparing the solid beverage, nutritional values of the pectin and the flavonoid are brought into full play, waste is sufficiently used as a raw material, and cost is reduced.

A system and process for making a low-acid, single strength juice such as a not from concentrate (NFC) citrus juice are provided in which an initial single strength juice flow can be cooled to a temperature of not greater than about 45° F. and maintained at that temperature or below throughout the process (except during pasteurization). From the initial juice flow, a first portion of the juice is diverted from a second portion of the juice. Suspended solids are separated out from the first portion to provide a solids-reduced juice. The solids-reduced juice is subjected to ion-exchange deacidification. Preferably, a portion of the initial single strength juice flow is added to the deacidified juice immediately after deacidification in order to immediately lower the pH of the deacidified juice to a value that discourages microbial activity.

The present invention relates to a process on ayurvedic preparation comprising in the steps of subjecting silver, mercury, sulphur and arsenic trisulphide to the steps of detoxification, grinding the detoxified mercury and silver in the presence of a citrus juice and then adding detoxified sulphur and again subjecting to the step of grinding to obtain a greyish black powder, adding detoxified arsenic trisulphide thereto and subjecting to the step of grinding, imparting a shape such as a ball thereto, coating the ball with detoxified sulphur in the presence of a citrus juice and subjecting the coated ball to the step of slow firing, adding detoxified arsenic trisulphide and firing, repeating said step of addition and firing ground in a citrus juice such that the weight of the ball is reduced by at least 10% to obtain an intermediate, adding serpentive and delphenium root thereto.

An improved poultry bedding litter composition includes byproduct or waste material from citrus juice extraction. The citrus peel byproduct or waste litter containing compositions improve poultry characteristics and enhance feed conversion when compared with traditional poultry bedding litters. They also reduce ammonia formation and are very beneficial in addressing litter beetle problems.

The invention discloses a peacock growth promoting feed and a production method thereof. The peacock growth promoting feed comprises the raw materials in parts by weight: 230-250 parts of corn flour, 180-210 parts of sorghum flour, 13-18 parts of fish flesh, 5-8 parts of fly maggot, 3-5 parts of silkworm chrysalis, 2-3 parts of table salt, 0.5-1 part of a ginger powder, 2-3 parts of astragalus membranaceus, 1-2 parts of codonopsis pilosula, 2-3 parts of rhizoma atractylodis macrocephalae, 1-2 parts of suberect spatholobus stem, 2-3 parts of Chinese wolfberry, 13-14 parts of lesser duckweed, 10-12 parts of typha orientalis presl, 21-24 parts of pennisetum purpureum schum, 14-16 parts of Chinese cabbage leaves, 5-7 parts of pineapple peel, 3-5 parts of table vinegar, 0.5-0.6 part of powdered Chinese prickly ash, 4-6 parts of a citrus juice, 5-8 parts of an enteromorpha prolifera powder, and 3-4 parts of a bactericide. The feed has refined, fine, fragrant and crisp characteristics; the prepared feed is rich in nutrients and crisp in mouthfeel, and a peacock grows and develops more rapidly, is fast in weight gaining, healthy and strong in physique, strong in vitality, loud and clear in calling, bright-colored and beautiful in feather colors and beautiful in body type, and does not get sick.

The invention relates to a banana fermented beverage and a preparation method thereof, and belongs to the technical field of beverage production. The banana fermented beverage is prepared by mixing 40-60 parts of banana pulp, 4-10 parts of wheat malt flour, 8-20 parts of citrus juice, 12-20 parts of honey, 2-8 parts of citric acid, 8-18 parts of cane sugar and 0.2-1 part of prebiotic factors so as to a mixture, and boiling the mixture. According to the beverage disclosed by the invention, the purely natural honey and the banana pulp are combined, and respective advantages and functions of the purely natural honey and the banana pulp can be exerted in the beverage, so that the nutrition of the beverage is richer, after the beverage is drunk for a long term, the constitutions can be strengthened, and the health of human bodies is facilitated; in addition, the beverage disclosed by the invention also has the advantages of being fragrant and palatable, good in stability and long in storage time.

The invention relates to an eight-complete-fruit-bowl type citrus juice extractor. The eight-complete-fruit-bowl type citrus juice extractor comprises a lower base and an upper box. A juice extracting mechanism composed of eight upper extracting bowls and eight lower extracting bowls is arranged in the lower base. A horizontally-arranged rotating shaft is arranged in the upper box, and one end of the rotating shaft is connected with a power mechanism. A pressing table is arranged below the rotating shaft, a vertical guide mechanism is arranged between the pressing table and the rotating shaft, and the lower portion of the pressing table is fixedly connected with the upper extracting bowls. A support is arranged on the rotating shaft, cams are fixed to the portions, corresponding to the two ends of the support, of the rotating shaft, and the lower ends of the cams both make contact with the pressing table. The eight-complete-fruit-bowl type citrus juice extractor is characterized in that the support and the rotating shaft are in running fit, an air cylinder is connected to the portion between the support and the pressing table, and an extension spring is connected to the portion between the support and the pressing table. The juice extractor is high in stability and reliability, gravity center offset of the rotating shaft can be reduced, and the juice extracting speed is increased.

The invention discloses a technique for raising the output rate of orange juice by taking flesh (residue) after juicing oranges as a treatment object, applying enzymatic-method treatment and recovering orange juice, which belongs to the technical field of agricultural-product processing. The technique is characterized in that flesh (residue) and water are mixed in the proportion of 1:1-1:2.5, added with 50 to 1,000 ppm of compound enzyme preparation and subjected to enzymolysis for 30 to 150 minutes at a temperature of between 30 and 50 DEG C; and the obtained product is squeezed, filtered and then concentrated till the Brix of soluble solid is more than 20 degrees, thus concentrated juice is obtained. The concentrated juice can be added to concentrated orange juice or be used for preparing other juice after restoration, and the juice yield of the oranges is effectively raised.

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.

A citrus juice apparatus may include at least one citrus juice processing device. The at least one juice processing device may include at least one juice output having a flow of juice therethrough. The at least one juice processing device upon a malfunction may cause an undesired material release along with the flow of juice into the at least one juice output. An undesired material release detector may be coupled to the at least one juice output for detecting the undesired material release. The detector may operate based upon magnetic proximity sensing of a moving filter plate within a housing of the detector. Alternatively, the detector may operate using a filter plate, and based upon pressure.

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 provides a preparation method of citrus vinegar. The preparation method specifically comprises the following steps: collecting fresh citruses; pre-treating the citruses to obtain citrus juice; carrying out alcohol fermentation on the obtained citrus juice to obtain citrus alcohol fermentation liquid; carrying out acetic acid fermentation on the citrus alcohol fermentation liquid to obtain citrus acid vinegar liquid; filtering and sterilizing the obtained citrus acid vinegar liquid in sequence to obtain the citrus vinegar; and packaging the citrus vinegar added with a citrus flavoring agent and a citrus preservative in vacuum. With the adoption of the preparation method of the citrus vinegar, provided by the invention, the yield of the citrus vinegar is improved, the quality of the citrus vinegar is improved, the taste of the citrus vinegar is also improved and the shelf life of the citrus vinegar is prolonged.

The invention discloses a quartz wafer detergent and a preparation method thereof and belongs to the technical field of detergents, aiming to solve the problems that an existing quartz wafer detergent has chemical residues and is incapable of cleaning quartz wafers thoroughly.The quartz wafer detergent is prepared from, by weight, 6-10 parts of coconut oil, 9-15 parts of citrus juice, 16-22 parts of maize oil, 2-7 parts of sodium chloride and 48-68 parts of purified water.The preparation method includes weighing the raw materials according to the parts by weight, adding the purified water, sequentially adding the coconut oil, the citrus juice, the maize oil and the sodium chloride into a reaction kettle with a stirring function, stirring for 50-90 minutes by controlling the temperature of the reaction kettle between 20 DEG C and 32 DEG C, inspecting whether a mixture is qualified or not after uniform stirring, metering and filing so as to obtain the quartz wafer detergent.The quartz wafer detergent is reasonable and feasible in formula, facilitates cleaning and is applicable to cleaning of the quartz wafers such as SC-cut quartz wafers, SMD (surface mounted devices) quartz wafers and 49S quartz wafers.

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 provides flavor-enhanced citrus pulp powder and a preparation method and application thereof. The preparation method includes the steps that after large-particle-size citrus pulp is filtered out from citrus juice through a filter screen, the remaining citrus pulp is obtained through centrifugation, the citrus pulp is dispersed in water again to remove soluble sugar attached to the surface of the pulp, then centrifugal treatment is conducted again, the steps of dispersing and centrifuging are repeated, the citrus pulp without soluble sugar is finally obtained, and the flavor-enhanced citrus pulp powder is obtained by drying, the citrus pulp powder obtained in the step 1 and the natural citrus essential oil are placed in a closed space at the same time, the citrus pulp powder does not make direct contact with the natural citrus essential oil, the citrus pulp powder is taken out after standing is conducted for 1-24 hours, and the flavor-enhanced citrus pulp powder is obtained. According to the present invention, the physical structure of the citrus pulp, which is formed by cross-linking different macromolecules and has rich wrinkles and gaps, is utilized, and the natural citrus essential oil is indirectly adsorbed so as to significantly enhance the citrus flavor.

The invention belongs to the field of tea leaves, and particularly relates to a preparation method of green mulberry citrus Pu' er tea. In order to solve the problems that components in existing tea leaves do not have medicinal value, the health-preserving effect is poor, nutrient substances in the tea leaves are few, most of the tea leaves are bitter in taste and insufficient in fragrance, and the tea leaves are difficult to accept by many people and cannot be drunk for a long term, the invention provides the following scheme that the preparation method comprises the following steps of S1, thoroughly cleaning fresh small green citruses, performing airing, removing excessive moisture from the surfaces, performing flat cutting once at the pedicel positions of the green citruses so as to obtain citrus peel covers, and digging out pulp in the green citruses for standby application. According to the preparation method disclosed by the invention, cyclocarya paliurus, mulberry leaves and Pu' er tea are added, so that the green mulberry citrus Pu' er tea has the efficacy of diminishing inflammation, relieving pain, reducing blood sugar, reducing weight, clearing fat, reducing blood viscosity, nourishing the stomach, reducing blood lipid and reducing weight, and is good in health-preserving effect; and the tea leaves are put in the green citruses, and a small amount of green citrus juice is added, so that the bitter taste of the tea leaves can be neutralized, and the mouth feel of the tea leaves can be better.