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262 results about "FRUIT PUNCH" patented technology

Aronia melenocarpa composite juice beverage and preparation method thereof

The invention discloses an aronia melenocarpa composite juice beverage and a preparation method thereof. According to the invention, 50 to 100% by weight of prepared aronia melenocarpa juice and 0 to 50% by weight other juices are mixed to prepare the composite juice beverage; pomace obtained after juice extracting can be subjected to heat extraction, and the extracted filtrate is then added into the aronia melenocarpa juice; the preparation method disclosed by the invention can better prevent the anthocyanin in a product from being oxidated, and compared with a general drink technology, the color and stabilization time of the product can be prolonged by more than four times, and the loss ratio of the anthocyanin can be reduced by more than 40%. The aronia melenocarpa composite juice beverage, prepared by the method, is ruddy in color, slightly astringent, and rich in polyphenols, such as anthocyanin, flavone and the like, and vitamins, and has the functions of aging resistance, preventing and treating of cardiovascular and cerebrovascular diseases, such as atherosclerosis, hypertension, hyperlipidemia and heart diseases.
Owner:辽宁省干旱地区造林研究所 +1

A kind of selenium-enriched trace element beverage and preparation method thereof

The invention discloses a selenium-enriched trace element beverage and a preparation method thereof. The trace element beverage includes liquid tea beverage, coffee beverage, fruit juice beverage, soybean milk beverage, beer and drinking water added with selenium, and also includes solid tea products, Coffee products, fruit juice products, bean products, dairy products and other granulated beverages can maintain the original flavor and taste of the beverage, and at the same time have the unique anti-cancer and detoxification, anti-oxidation, anti-aging, prevention and treatment of Keshan disease, high blood pressure, Coronary heart disease, diabetes, enhance immunity, improve sperm motility, enhance liver activity, maintain heart function, remove heavy metal toxicity, accelerate detoxification and other health effects of trace element drinks. The beverage is not only suitable for daily selenium supplementation of normal people, but also suitable for intensive selenium supplementation of selenium-deficient people.
Owner:孙世凡

Method for improving stability and water solubility of resveratrol and application thereof

The invention discloses a method for improving the stability and the water solubility of resveratrol and an application thereof, belonging to the technical field of food processing. The method comprises the following steps of: including the resveratrol molecule with hydroxypropyl-beta-cyclodextrin according to the mole ratio of 1:1-2 under 20-30DEG C; and preparing a resveratrol microcapsule by means of cooling and drying. The product has the appearance of white powder, is odourless, is easy to dissolve in water (the solubility of the resveratrol under the normal temperature is not less than 7mg / ml), obviously improves the stability thereof, and is good for widening the application range of the resveratrol in the field of health food, pharmacy and the like. The resveratrol microcapsule is added into the juice beverage or the fruit wine according to a certain proportion and is evenly mixed to prepare the juice beverage or the fruit wine with the health-protecting functions such as angiocardiopathy resistance, oxidation resistance and the like, wherein each 100ml of the juice beverage or the fruit contains 1-200mg of the resveratrol. The invention is simple in implementation and operation, is good for popularization, and has wide market prospect.
Owner:HEBEI AGRICULTURAL UNIV.

Preparation method of fingered citron fruit juice beverage

The invention relates to the technical field of food processing with agricultural products as raw materials, and particularly discloses a preparation method of a fingered citron fruit juice beverage. Various factors limiting a fingered citron fruit juice beverage preparation procedure are comprehensively considered in the method, and a fruit juice beverage preparation process aiming at fingered citron fruit nutrition composition characteristics is purposefully studied. In the process, comprehensive studies on influence of a color protection technology, a composite enzymatic hydrolysis technology, a debittering technology, a blending technology and an ultra-high pressure sterilization technology on color, luster, flavor, taste and nutrition of the juice beverage are carried out, finally, a set of fingered citron fruit juice beverage preparation method which has the advantages of simple operation steps, mild process conditions, simple equipment and low cost, and is suitable for industrial popularization and large-scale production is obtained. Moreover, through comprehensive optimization of the formulation and the key process, the high-quality fingered citron fruit juice having natural color and luster, strong fragrance, nutrition and health can be prepared.
Owner:SOUTH CHINA AGRI UNIV

Mulberry juice beverage and preparation process thereof

The invention relates to a mulberry fruit drink, wherein it comprises that: 100% mulberry juice; or 8-55% mulberry juice, 0.1-0.3% food acid, 5-9% sugar, 0.05-0.2% stabilizer, 0.01-0.1% mulberry essence, 0.01-0.03% vitamin, and the pure water. Said food acid can be citrate, malic acid and acid of wine; the sugar is refined white sugar and amylaceum; the stabilizer is CMC, amylaceum and pectin. And the production comprises that: 1, preparing mulberry juice; or first preparing the mulberry juice to be stored at low temperature, then preparing the mulberry juice drink.
Owner:宁波天宫庄园果汁果酒有限公司

Prepn of composite mango juice beverage

The process of preparing composite mango juice beverage includes pulping mango while regulating the acidity to pH 3.5-4.0 with citric acid, fast deactivating enzyme and cooling to obtain stable mango pulp, homogenizing, sterilizing and pouring to obtain mango pulp; re-compounding the mango pulp with passionflower pulp or other fruit juice, homogenizing, sterilizing and packing to obtain composite mango juice beverage. The composite mango juice beverage can maintain its stable quality and excellent flavor though it contains no stabilizer.
Owner:GUANGXI UNIV

Mulberry and litchi compound juice beverage and preparation method thereof

The invention provides a mulberry and litchi compound juice beverage and a preparation method of the mulberry and litchi compound juice beverage. The mulberry and litchi compound juice beverage contains original juice of more than or equal to 30%, wherein the mass ratio of mulberry juice and litchi juice is 2:1; the mass percentage of soluble solid is 11%-13%; and the total acidity is 0.15-0.25%. The main technical process comprises the preparation of the mulberry juice and the litchi juice and the blending of the two juices. The mulberry and litchi compound juice beverage and the preparation method have the advantages that the formula of the compound juice beverage is optimized, the prepared product combines the nutrition and the flavor of the mulberry and the litchi, has the fragrance and taste of the mulberry and the litchi, has refreshing and coordinated mouthfeel, and can supplement various nutrients. With the mulberry and litchi compound juice beverage and the preparation method, the increasing demands on food nutrition and flavor by customers can be met, a positive effect in promoting juice beverage process technology is facilitated, and meanwhile, the additive value of the mulberry silkworm industry is increased, and the good social benefits are provided. The mulberry and litchi compound juice beverage and the preparation method are simple in process, and convenient for industrialized large-scale production.
Owner:AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI

Durian and mangosteen blended fruit juice beverage

The invention belongs to a durian deep process technology and particularly relates to a durian and mangosteen blended fruit juice beverage. The durian and mangosteen blended fruit juice beverage is characterized by comprising, by weight, 30-40% of durian pulp, 8% of mangosteen pulp, 0.55% of stabilizer (SB-4E), 0.15% of citric acid, 0.08% of sodium citrate, 0.5% of honey, 0.05% of sodium chloride, 0.005% of solid natural perfume, and the balance purified water. The durian and mangosteen blended fruit juice beverage can retain natural flavor and nutritional ingredients of the durian and can be eaten conveniently and safely, the mangosteen which is extremely cold is utilized to restrain hot internal heat of the durian, and the beverage is nourished and not dry, is mild in property, has various dietary therapy effects, is suitable for drinking by people of different physiques and is eaten in autumn and winter most suitably.
Owner:陈立晓

Fresh mango probiotic beverage and preparation method thereof

The invention relates to a fresh mango bifid probiotic fermented beverage, which is prepared by culturing probiotics such as bifidobacteria, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus and the like with fresh mango serving as a culture medium and inactivating fermented probiotic liquid. A preparation method of the beverage comprises the following steps of: preparing lately-squeezed fresh mango juice serving as a culture medium; adding an appropriate amount of drinking water into a container; fermenting under certain temperature and time conditions; adding an appropriate amount of white sugar, brown sugar, honey and drinking water into probiotic fermented liquid after fermenting; and boiling and inactivating under normal pressure to obtain the beverage. By filtering residues of the fresh mango probiotic fermented beverage, fresh mango probiotic fermented jam can be prepared. According to the invention, the application range of probiotic culture media such as bifidobacteria and the like is further expanded. A novel probiotic fermented inactivated fruit juice beverage is provided for consumers. The beverage has the advantages of wide raw material source, low cost, stable preparation process, small investment on production equipment, easiness for operating and popularizing and good market application prospect.
Owner:赵敏

Dried and fresh medlar probiotic drink and preparation method thereof

The invention relates to dried and fresh medlar bifidobacterium probiotic fermented drink which is prepared by taking dried and fresh medlar as a culture medium to culture probiotics such as bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus and the like and then inactivating liquid probiotics obtained after fermentation is completed. A preparation method is characterized by taking freshly squeezed dried and fresh juice as a culture medium, adding a proper amount of drinking water to a container, then carrying out fermentation under the conditions of certain temperature and time, adding a proper amount of white granulated sugar, brown sugar, honey and drinking water to the fermented liquid probiotics after fermentation is completed, and boiling and inactivating at normal pressure to prepare the drink. Dried and fresh medlar probiotic fermented jam can be prepared with the filtered residues of the dried and fresh medlar probiotic fermented drink. The drink and the preparation method have the following advantages: the application range of the selected culture medium materials of probiotics such as bifidobacterium and the like is further extended; a novel probiotic fermented and inactivated juice drink is provided to consumers; the raw material sources are wide, and the cost is low; the preparation process is stable, the investment in production equipment is lower, and the preparation process is simple to operate and easy to popularize; and the drink has good market application prospect.
Owner:赵敏

A kind of production method of fermented low-alcohol strawberry juice drink

The invention discloses a production method of a fermented low-alcohol strawberry juice drink, which belongs to the technical field of food processing. The production process of the present invention is as follows: using strawberries as raw materials, cleaning, arranging, beating, compound enzymolysis, adding active dry wine yeast to strawberry juice for anaerobic fermentation, centrifuging, filtering, blending, filling, sterilization, and final preparation Get a low-alcohol strawberry juice drink. The characteristics of the present invention are: using biological enzymolysis and fermentation technology to jointly process strawberry pulp, effectively improving the yield of strawberry juice and the dissolution rate of active nutrients, producing a small amount of alcohol during the fermentation process, and endowing the strawberry juice drink with a novel flavor and taste , the product has a strong strawberry fruit fragrance, sweet and mellow, strong nutrition and health care functions, can meet different levels of consumer demand, and has broad market development prospects. The low-alcohol strawberry juice drink produced by the invention is another new product in strawberry processing, its development is beneficial to the development and progress of the strawberry industry in my country, and provides an effective method for the deep processing and value-added transformation of strawberries in the full fruit period.
Owner:JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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