8242 results about "Fruit juice" patented technology

The present application describes a product mixing device. The product mixing device includes an ingredient combination chamber and means for agitation positioned about the ingredient combination chamber. The ingredient combination chamber includes a diluent inlet, a number of macro-ingredient inlets, a number of micro-ingredient inlets, and an outlet.

Methods of beverage and flowable food product production using steam injection are provided to efficiently destroy microorganisms able to withstand normal pasteurization temperatures. Microorganisms such as Alicyclobacillus acidoterrestris and its spores may be eliminated from fruit juices and the like while minimizing organoleptic degradation due to heating. The apparatus is capable of pasteurizing, blending and controlling the product specifications of a finished beverage in a continuous matter.

An improved protein beverage / drink composition which may provide a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 6 volumes of carbonation. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain juice and / or an additive which provides energy generation enhancement. The protein beverage may be heat treated to inactivate pathogenic microbes in the presence of the carbonation which may be used to provide taste and mouth feel for the drink. Typically, the treatment for pathogenic microbe inactivation is carried out in the individual package used for storage and handling of the protein drink.

The invention relates to the technical field of cosmetics, and particularly discloses a preparation method of multifunctional beauty concentrated liquor. Transparent, clear and golden yellow beauty concentrated liquor is obtained through the technological steps of fermentation of fructus hippophae juice and traditional Chinese medicine concentrated liquid raw materials, sedimentation of fermentation liquor, after-sedimentation extraction of liquor and the like. The beauty concentrated liquor can be applied in skincare products, has functions of being free of irritation, resisting allergy, whitening skin and fading freckles, resisting ageing and the like, and is stable in product property and outstanding in effect.

A beverage is disclosed that is effective for enhancing gastrointestinal regularity and heart health. It is formed by a liquid comprising fruit derived juices, water or naturally or artificially flavored water. A composition of matter is mixed within the liquid in a shelf stable pasteurized beverage form and formed from sterilized whole seed extracted from Salvia hispanica L. The resulting beverage exhibits a pH dependent viscosity requiring no additional thickening agents and suitable as a beverage for human consumption.

The present invention discloses a fruit and vegetable soybean milk drink which is prepared from the following raw materials in parts by weight: fruit juice 10-15 parts, vegetable juice 5-10 parts, Chinese red date soybean milk 3-5 parts, white granulated sugar 3-5 parts, high glucose syrup 2-3 parts, xylo-oligosaccharide 1-2 parts, malic acid 2-5 parts, citric acid 0.1-0.2 part, stabilizer 0.1-0.15 part and pure water 77.15-87.3 parts. The preparation method of the fruit and vegetable soybean milk drink comprises the following steps: (1) preparing the fruit juice; (2) preparing the vegetable juice; (3) preparing the Chinese red date soybean milk; (4) blending; (5) homogenizing and degassing; and (6) sterilizing and bottling. The prepared fruit and vegetable soybean milk drink increases the taste, improves the mouthfeel, maintains the nutritional values and increases the nutrients of the soybean milk, not only satisfies the people's pursuit for taste preferences, but also maintains and adds more nutrients, and has higher nutritional values.

Disclosed is a method of producing a reconstituted fruit, herb, and / or seed fiber product, the product produced using the method, and dietary supplements containing the product. The steps used to produce the product include expressing juice from a fruit (such as cranberries), herb, or seed; concentrating the juice by removing water; infusing pomace obtained during expression of the juice with the concentrated juice, and drying the steeped pomace to obtain a dry, non-hygroscopic, free-flowing nutritional supplement.

An automatic vending machine for fruit juice and a control method thereof. The vending machine includes a main body having both a fruit storage unit for storing fresh fruit in a refrigerated state and a fruit feeding unit for feeding stored fresh fruit in the main body; a rotary arm unit having two rotary arms that rotate in opposite directions such that the fresh fruit, fed by the fruit feeding unit, is seated and held by the two rotary arms; a fruit cutting unit installed below the rotary arm unit and having a blade for cutting the fruit, held by the two rotary arms, into two pieces when the fruit is moved downwards; a fruit crushing unit installed below the fruit cutting unit and having two crushing bars, which are placed vertically and crush the fruit pieces held by the two rotary arms to make fruit juice when the two rotary arms holding the respective fruit pieces are rotated downwards and move downwards; and a control unit for recognizing an input bill or an input coin and controlling the vending machine in accordance with manipulation of a user.

The invention is concerned with the solid product of roxburgh rose juice and the preparation method, it is: prepares the roxburgh rose juice or combined roxburgh rose juice to be granule, tablet, capsule or effervesce agent in order to improve the stability of vitamin C, vitamin p and superoxide dismutase in it, and reduce the nutritive value loss of roxburgh rose juice. The preparation method is: 1) prepares clear roxburgh rose juice; 2) prepares roxburgh rose condensing juice; 3) adds 1% -50% accessories into the clear roxburgh rose juice or roxburgh rose condensing juice; 4) gets grains by wet-process, or makes instant powder of roxburgh rose then gets grains by wet-process; 5) the above grains dry at the temperature of 30 centigrade - 70 centigrade in order to get the solid products.

The invention is concerned with a kind of Rosa roxburghii Tratt candy produce. It produces the syrup of pure Rosa roxburghii Tratt or compound Rosa roxburghii Tratt into horniness candy, horniness candy with filling, soft candy, milk lipid candy, polishing candy, glue-based candy, charging candy, chocolate candy or jelly, and so on. It increases the stability of vitamin C, vitamin P and superoxide dismutase and affords a kind of high quality candy food with double functions of nutritional health care and relaxing. The produce method relates to prepare clarified Rosa roxburghii Tratt concentrated syrup with good stability, add assistant stuff as the amount of 1 to 50 percent of whole amount into the said syrup, prepare Rosa roxburghii Tratt grain or Rosa roxburghii Tratt fast-dissolving powder and follow the routine technology to produce horniness candy, horniness candy with filling, gel candy, glue-based candy, charging candy, chocolate candy or jelly, and so on.

The present invention relates to production of non-alcoholic beverage enriched with 1H216O in comparison with typical non-alcoholic beverage composition. This is provided by addition to alcoholic beverage highly pure light water comprising 1H216O from about 99.76% to about 99.99% by weight of water, while the content of 1H216O in typical water is no more than 99.575 by weight of water. According to the present invention non-alcoholic beverage enriched with 1H216O in an amount no less than 99.76% by weight of water, includes drinking water, table drinking water, mineralized water, mineral water, mineral table water, treatment-prophylactic mineral water, mineral-medicinal water; blended beverage which is table beverage, beverage for special purposes, refreshing beverage, cool beverage, tonic, lemonade, non-alcoholic cocktail; and beverage which is juice, nectar, kissel, mors, tea, kvass, non-alcoholic beer. The taking non-alcoholic beverages enriched with 1H216O, wherein the content of 1H216O is no less than 99.76% by weight of water of said non-alcoholic beverage prepared in accordance with present invention improves human wellness and life quality.

Fruit drinks and methods for providing positive health benefits to an individual are disclosed and described. In some aspects, a nutritional fruit drink is provided having a fruit juice selected from the group consisting of durian, mangosteen, gac, cili, lycium barbarum, seabuckthorn berry, hawthorn berry, euphoria longana, jujube date, schisandra berry, passion fruit, lychee, tangerine, coconut, rambulan, longkong, carambola, quanara, acai berry, qing mei, quinoa, and mixtures and concentrates thereof, and a silver source. Such fruit drinks can provide added nutrition to the diet while imparting increased protection against microorganismic infections.

The present invention provides aqueous oral formulations containing sertraline, or a pharmaceutically acceptable salt thereof, and a sulfoalkyl ether cyclodextrin. The liquid formulations are pleasant tasting, convenient to use, and chemically and physically stable. The liquid formulations can be administered directly or diluted before administration. Unlike the commercially available ZOLOFT™ formulation, the liquid formulations herein do not precipitate upon dilution with water, fruit juices, sodas or other pharmaceutically acceptable oral liquid carriers. The sulfoalkyl ether cyclodextrin-containing formulation provides significant advantages over the marketed non-aqueous formulation and other cyclodextrin-containing formulations of sertraline. The formulation can be self-preserved against microbial growth. The SAE-CD-containing formulation of sertraline can be provided in liquid form or as a reconstitutable powder. Both ready-to-use and concentrated liquid formulations can be prepared. The formulation is available as a clear solution or a suspension.

The present invention relates to a passiflora coerulea and honey peach complex juice and a preparation method thereof. The complex juice consists of 20-30% passiflora coerulea juice, 10-15% honey peach juice, 3-5% honey and water and the preparation method of the complex juice is made of the following steps: washing, cleaning and cutting the passiflora coerulea, removing the fruit pulp with seeds to squeeze juice, washing and cleaning honey peaches, peeling honey peaches to squeeze juice, mixing the two juices evenly and heating to a temperature of 20-60 DEG C, adding pectinase and amylase to conduct enzymolysis, filtering the juice and adding water and honey to flavor, removing parts of bacteria with sterilizing filtration membranes; then homogenizing and degassing the sterilized juice, and vacuum packaging and treating the packaged juice with super-high pressure sterilization and enzyme inactivation treatment, thereby obtaining the complex juice. The preparation method of the complex juice can maintain the unique flavor of passiflora coerulea and delicate fragrance of honey peaches, thus the prepared complex juice has authentic taste of the raw juice, natural and lingering flavor, and improved the quality of fruit juice, and meet the pursuit of natural fruit juice of the majority of consumers.

It is intended to provide a carbonated beverage excelling in function as thirst-quenching beverage and taste through strengthening or sustaining of carbonated feel peculiar to carbonated beverage (brisk intense stimulation and sensation at pass through the throat, brought about by carbon dioxide gas, and sensation of coolness (refreshing sensation) produced by a combination of carbon dioxide gas and flavor) which after opening, rapidly drops depending upon a combination of employed raw materials, such as fruit juice, sweetener, color additives and flavoring, and upon evaporation of carbon dioxide gas. The drop of carbonated feel brought about depending upon a combination of raw materials, such as fruit juice and sweetener, can be relieved by adding to a carbonated beverage an additive for carbonated beverage comprising spilanthol or a spilanthol-containing plant extract or plant essential oil as an active ingredient. Further, the addition would help inhibit drop of carbonated feel brought about depending upon evaporation of carbon dioxide gas after opening and would help retain the taste and function as function as thirst-quenching beverage inherently to be had by carbonated beverage even after opening.

A transparent multilayer structure is disclosed such as a flexible self-supporting container for a flowable food product such as fruit juice. The transparent multilayer structure possesses superior barrier properties to oxygen, water vapor and aromatic gases. The multilayer structure may include an exterior layer having a metal oxide deposition laminated to an interior layer through use of an adhesive. In one embodiment, the metal oxide is SiOx where x has a value between 1.5 and 2.2 thereby allowing for a transparent multilayer structure. The metal oxide may be deposited on the exterior layer through a number of various methods. An exemplary method is plasma-enhanced chemical vapor deposition. The exterior layer may be composed of a polymer material integrated with a clay mineral between 0.1% and 10% weight of the polymer material. The polymer material may be selected from the group consisting of polyamide, polyethylene terephthalate, copolymers of polyethylene terephthalate and mixtures thereof.

An aerated or carbonated milk product drink having a shelf stable pre-heated and pressurized ultra-heat treated milk product which has been carbonated with a gas or gases under pressure and packaged into a container. The milk product may be natural or artificial milk product including dairy products and non-dairy milk products and includes combinations of milk products with other beverages such as fruit juices. The method of producing the shelf-stable carbonated milk product of the present invention comprises injecting under pressure carbon dioxide gas or a mixture of gases into the milk product at low temperature of less than 10 degrees centigrade and high pressure of from 50 kpa to 200 kpa. The carbonated milk product remains carbonated and shelf stable in the package until opened.

A carbonated drink having both the rich taste of a plant-derived component(s) such as fruit juice(s) and the stimulating and refreshing feel of carbonic acids is provided. The carbonated drink contains 10 to 80% by weight of the plant-derived component(s) and 2% by volume or, more of carbon dioxide, has a soluble solids content of not more than 8 degree as indicated by a refractive saccharometer, contains high intensity sweetener(s), the sweetness due to which is not less than 25% by weight (on the sucrose equivalent basis), and has an entire sweetness equivalent to the sweetness of a sucrose content of 8 to 14% by weight. Furthermore, it contains sucralose as at least one high intensity sweetener, with the sweetness due to sucralose accounting for not less than 50% of the sweetness due to all high intensity sweetener(s) on the sucrose equivalent basis.

A peeling, grinding, breaking and blending device for food, vegetables and fruits, it comprise a lower cover having a receiving room, a base provided under the lower cover, a cutting and grinding portion and an upper cover used to cover the lower cover. The cutting and grinding portion is received in the receiving room of the lower cover, a cutting, peeling and grinding plate is provided on the upper end of the cutting and grinding portion, a plurality of toothed knives are provided with the surface of the cutting, peeling and grinding plate, a grinding layer is provided at the surrounding portion thereof, a through hole is provided on the upper cover, the bottom of the through hole is provided with a grinding layer, a stopper layer is provided with the grinding layer, thus, when the vegetables and fruits are placed in through the through hole, the functions of juice squeezing and grinding can be proceeded at the same time. The device is applicable to use as a food processor having the twin functions of squeezing juice and grinding food.

A reamer (50) for a citrus juicer (10) is formed from a plurality of ribs (53) including an upper profile and a lower profile. The ribs may be knife like to maximize juice extraction. Fruit may be brought into contact with the reamer by an actuating arm (70). The actuating arm preferably includes a four part linkage with a major pivot arm (80) and a minor pivot arm (85). In a motorized version, a housing (20) supports the reamer (50) and contains a motor and gear box (29). A juice collector (40) lies intermittent the housing (20) and the reamer (50), to collect the juice and optionally includes a filter (45) to remove pulp.

The invention discloses a juicer with the air bleeding function and aims at providing the juicer which can greatly reduce the oxygen content in a juicing cavity, prevents the browning from occurring in the juicing process and maintains the nutritional components and mouth feel of fruit juice or vegetable juice. The juicer is characterized in that a charging barrel is arranged on the juicing cavity; a juicing mechanism is arranged in the juicing cavity; an output shaft of a juicing motor is connected with a driving shaft of the juicing mechanism; the juicer also comprises an air bleeding device; a sealing device is arranged on the charging barrel; an interconnected cavity is formed by the charging cavity, the juicing cavity, a juice receiving part and a residue part; the mutual connecting parts of the cavity body are connected in a sealing manner; the connecting part between the cavity and any one part is sealed; the cavity is airtight in the juicing process; an air bleeding port of the air bleeding device is communicated with the cavity; and an exhaust port of the air bleeding device is arranged outside the cavity. The juicer can juice foodstuff in the juicer under an oxygen deficiency condition, thereby the browning is effectively controlled, the browning of foodstuff liquid is greatly reduced in the juicing process, the nutritive loss is reduced, and the good mouth feel and appearance color are maintained.

The invention relates to a composite rose fruit and vegetable juice fermented beverage and a preparation method thereof. The composite rose fruit and vegetable juice fermented beverage contains original rose pulp, fruit juice, vegetable juice, a compound thickening stabilizer, a sweetening agent, edible essence and a compound leavening agent according to a certain mass parts. The preparation method comprises the following steps: preparing materials, preliminarily processing a fruit and vegetable juice beverage, mixing the compound thickening stabilizer, performing medium processing on the fruit and vegetable juice beverage, and finally preparing the fruit and vegetable juice beverage. The composite rose fruit and vegetable juice fermented beverage has the beneficial effects that edible rose juice serves as a main raw material, various kinds of fruit juice and vegetable juice are matched, lactobacillus fermentation is inoculated after scientific treatment, the content of amino acids in the fruit and vegetable juice is improved under the action of microbes, new vitamins and organic acids are synthesized, new aromatic components are generated, rich intestinal probiotics are obtained while rich nutrition can be obtained.

A neutraceutical beverage comprising pericarp extract from the Garcinia mangostana L. (mangosteen) plant, and juice from mangosteen fruit pulp, preferably combined with juice from at least one of four other ingredients selected from red grapes, lycium, sea buckthorn, and apple, preferably obtained from powdered extract of mangosteen pericarp and a mixture of fruit concentrate and / or powdered fruit and / or fruit extract In a preferred embodiment the neutraceutical beverage comprises mangosteen pericarp extract and juice from each of mangosteen fruit pulp, red grapes, lycium, sea buckthorn, and apple. The mangosteen pericarp extract can be obtained by a process in which mangosteen pericarp is extracted with ethanol, for example, a 50% ethanol, 50% water solution, and the extract is dried under vacuum. The beverage optionally can include one or more additional fruit juices or concentrates, or fruit or plant extracts, such as concord grape concentrate, blueberry concentrate, red raspberry concentrate, powdered green tea extract, powdered grape seed extract, and powdered grape skin extract.

A method of preparing colored products from edible materials comprises processing Genipa americana fruit juice, which contains genipin, genipin derivatives, or pre-genipin compounds, with other edible juices or extracts which contain nitrogenous compounds such as amino acids, polypeptides, or proteins. The generated natural colored products have excellent stability and can be used in a broad range of applications including beverages, foodstuffs, drugs, dietary supplements, cosmetics, personal care stuffs, and animal feeds.

The invention provides a prepared type fruit and vegetable juice beverage and producing method thereof. The fruit and vegetable juice beverage of the present invention contains fruit and vegetable juice 10%-30%, lactoprotein 0.05%-1%, fruit and vegetable particles 1%-10% and stabilizing agent 0.1-0.05%; the pH value of the fruit and vegetable juice beverage is 3.2-4.2, and the sugariness can be converted to 3-15wt% of sucrose. The fruit and vegetable juice of the present invention contains milk protein, fruit and vegetable particles, achieves rich nutrition, refreshing mouth feel and good stability.

A fermented wine is prepared from grains and fruit juice (grape juice) through proportioning, mixing, fermenting and distillation. Its advantages include both grain wine smell and fruit wine smell ,unique taste and rich nutrients.

Disclosed is a method of producing a reconstituted fruit, herb, and / or seed fiber product, the product produced using the method, and dietary supplements containing the product. The steps used to produce the product include expressing juice from a fruit, herb, or seed; concentrating the juice by removing water; infusing pomace obtained during expression of the juice with the concentrated juice, and drying the steeped pomace to obtain a dry, non-hygroscopic, free-flowing nutritional supplement.

A press for extracting juice and pulp from plant products, which has a motor component, a tank, and a cylindrical strainer, symmetrical about an axis, arranged in the tank and having a perforated radial wall, an opening for introduction of the plant products into strainer, and dilaceration teeth, the strainer being rotated around the axis by the motor component. The press has a blade extending inside the strainer near the perforated radial wall of the strainer, and the strainer being is rotated relative to the blade.