888 results about "Orange juice" patented technology

The present invention discloses a method and apparatus for sterilizing containers with gas-phase hydrogen peroxide and heat on a linear form, fill and seal packaging machine. A partially formed container is subjected to multiple applications of gaseous hydrogen peroxide and hot air within a sterilization tunnel. The sterilization tunnel is maintained at a temperature greater than the condensation temperature of hydrogen peroxide. The present invention sterilizes the container allowing for filling of the container with a high acid product such as orange juice for ambient distribution. The container may be any number of possibilities such as TETRA REX TM gable top cartons, plastic bottles, and the like. The invention allows for the efficacious use of hydrogen peroxide gas having a concentration of up to 53%.

The invention relates to the field of food, in particular to enteromorpha potato chips and a processing method thereof.The potato chips are full of seafood flavor, tasty in sour and sweet taste and slightly salty.The potato chips are golden matched with emerald green, and the color is very attractive and promotes appetite.The potato chips are unique in flavor, and have rich enteromorpha fresh flavor, and with the aromatic odor of orange juice, the potato chips can enable people to be full of energy and enhance appetite.Crisping of the potato chips is matched with flexibility of syrup, softness and hardness of the crisping sense are combined, and innovation and interest are added.The potato chips are safe and healthy, aginomoto and other hazardous substances are not added, and all indexes of enteromorpha powder conform to national safety standards.The potato chips are abundant in nutrition, and malnutrition, obesity and hazardous substance intake and other negative health problems caused when people eat a large number of potato chips are relieved.The potato chips have the healthcare function.

Process, apparatus and composition for calcium fortification of beverages are provided. The methods comprise continuously blending in water a calcium source, preferably calcium hydroxide, and an acid source for a time sufficient to produce soluble calcium salts, but with minimal precipitation. The acid source is preferably citric acid. The calcium salt solution remains in an in-line retaining reaction hold tube for the necessary period to produce calcium salt in solution without significant precipitation, and is then continuously and immediately added to a non-dairy beverage, such as orange juice, to calcium fortify the beverage. The pH of the calcium salt solution can be monitored to optimize the amount of soluble salt and minimize the amount of precipitate.

The invention relates to a formula of a fruit and vegetable beverage and application thereof, in particular to a formula which is beneficial to eye nutrition and vision care and is prepared from Chinese wolfberry juice, mulberry juice, carrot juice and other additives. The formula can be added with one or more of vitamin A, beta-carotene, vitamin C, vitamin B1, vitamin B2, vitamin B6, vitamin B12, lutein and lutein ester; the formula can be added with one or more trace elements of zinc, selenium, manganese, chromium, calcium, phosphorus and molybdenum; the formula can be added with one or more of blueberry juice, orange juice, strawberry juice and cherry juice; and the formula can be added with one or more Chinese medicinal extracts of chrysanthemum, kudzuvine root, glossy privet fruit, mulberry leaf, pearl, ginkgo leaf, fiveleaf gynostemma herb, anthocyanin, grape seed, cassia seed, south dodder seed and feather cockscomb seed.

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 vending machine integrating orange juice squeezing, filling, bottle charging and media. The vending machine comprises a box body, an opening and closing door, an adjustable support base, a rotating cargo basket, a conveying guide device, a juice squeezing machine, an electric control valve, a filling container, a waste slag guide device, a waste slag collecting barrel, a high-pressure air pump, a gas storage cylinder, bottles, a bottle charging container, a bottle conveying mechanism, a bottle guide device, a bottle charging conveying flow line, a rotating cargo discharging device, a spraying water pump, a spraying control electromagnetic valve, a finished product cargo passage, a spraying water storage tank, a waste liquid recovery water tank, a refrigeration heat insulation system, a voltage stabilization power supply, a system control device, an LED (light emitting diode) lamp and an ultraviolet sterilization lamp. The vending machine has the advantages that dual selection including freshly squeezed orange juice and finished product buying is provided for a customer, the customer can watch media advertisement played in a transparent display screen in the buying waiting process, and meanwhile, the whole set of technical flow process from fresh squeezing of fresh oranges inside the vending machine to filling, bottle charging and final cargo discharging can be seen through the display screen.

The invention discloses a freshly-squeezed orange juice bottling production line of a vending machine. The freshly-squeezed orange juice bottling production line comprises a production line structure frame, a bottle grabbing manipulator, a manipulator connecting plate, a transverse conveying mechanism, a filling device, a cover applying mechanism, a cover arranging mechanism, a cover fastening mechanism and a rotary delivery mechanism. The freshly-squeezed orange juice bottling production line has the advantages that one set of operation flows of cover applying, cover fastening and delivery of a bottle filled with freshly-squeezed orange juice in the vending machine is completed, so that the coordinated operation of automatic production, processing and controlling is realized, and the safety and quality of a product are ensured.

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 discloses a biological organic fertilizer using orange peel residue as a main raw material and a preparation method thereof. The biological organic fertilizer comprises the following raw materials in percentage by weight: 65 to 75 percent of orange peel residue, 5 to 8 percent of rice husk, 4 to 5 percent of wood dust, 0 to 5 percent of stevia rebaudiana filter residue, 10 to 20 percent of animal manure, and 1 to 2 percent of micro fertilizer and biological strains. The biological organic fertilizer is prepared by the steps of orange peel residue pretreatment, proportioning, primary degradation, compost ageing treatment, adding of biological functional bacteria at the rear end and the like. Various indexes of the biological organic fertilizer prepared by the method are totally superior to the biological organic fertilizer standards issued by the state; after the biological organic fertilizer is applied to the soil, the water, fertilizer, gas and heat conditions of the soil can be effectively improved, so that the soil becomes loose and fertile and is favorable for cultivation and growth and development of crop roots, the yield is increased, and the product quality is improved; the biological organic fertilizer is particularly suitable to be used as a special biological organic fertilizer for navel orange; and the industrial waste residue of orange juice is changed into valuable, the environment is protected, the comprehensive benefit is improved, and the invention has good economic benefit and ecological benefit.

The invention discloses an orange tea preparation method. The method comprises the steps that oranges are hollowed out and filled with tea mixed with orange juice; the oranges filled with the tea mixed with the orange juice are subjected to fermentation, multi-time low-temperature baking and tea wakening in sequence; the oranges which are uniform in color and size and free of damage are selected, and then finished orange tea is obtained. Through the orange tea preparation method, the advantages of the oranges are effectively utilized, the tea is mixed with the orange juice, and the content of the vitamin P in the orange tea is increased; the fresh and brisk taste is increased during drinking; in the preparation process, no aromatic is added to increase fragrance; the prepared orange tea has tea fragrance with rich orange fragrance, the fragrance is lasting, the color of tea water is bright, and the taste is mellow, tasty and refreshing; the orange tea is in a dried orange shape, is attractive and has a health care effect.

A nutritive health-care fruit juice is prepared through choosing Korean ganoderma as bacterial strain, preparing culture medium from germinated long-grained non-glutinous rice mild, malt juice and germinated soybean juice for deep ferment, slant culture, stage-one shaker culture, stage-two seeding tank culture, deep fermenting, mixing the fermented liquid with grape jice, apple juice and orange juice, homogenizing, degassing, sterilizing and cooling. Its advantage is rich bioactive substances (ganoderma polyose, gamma-aminobutanoic acid, etc).

Flavonoid citrus extract and compositions thereof are provided, wherein the flavonoid citrus extract is derived from the by-product of a citrus extraction process. The flavonoid citrus extract and compositions are especially beneficial as a source for providing important phytochemicals, like flavonoids, which are biologically active in humans. In a particular application, the citrus extract is an orange juice product, which can be added to citrus based beverages, non-citrus based beverages or used as a stand alone juice.

The invention discloses a jujube cocktail and a production method thereof, and belongs to the technical field of brewing. The jujube cocktail contains jujube wine as base wine and also contains the following ingredients: jujube juice, lemon juice, orange juice, peppermint juice, grape juice and hawthorn juice. The invention achieves the industrial production of the jujube cocktail, prolongs the shelf life of the jujube cocktail, provides convenience for drinking the jujube cocktail, facilitates the mass consumption and improves the market prospect. The jujube cocktail product is nutritious, clear and crystal, fragrant and mellow, unique in taste, and elegant and pleasant, has typical jujube wine fragrance and fruit fragrance, and is suitable for the consumer groups of all ages. The production method adopts the clarification treatment, so as to solve the problems of sediments and cloudiness during the storage process and prolong the shelf life. The invention fundamentally solves the technical problem that the cocktail needs to be mixed just before drinking and breaks through the traditional concept of drinking the cocktail in a bar or a similar place.

The invention relates to a blueberry cake and a preparation method of the blueberry cake, and belongs to the technical field of food and preparation methods of the food. The blueberry cake comprises the following raw materials in parts by weight: 200-400 parts of cake flour, 50-80 parts of almond powder, 60-90 parts of corn flour, 20-50 parts of tartar powder, 15-30 parts of baking powder, 100-200 parts of powdered sugar, 2-5 parts of salt, 100-200 parts of unsalted butter, 50-80 parts of milk, 30-50 parts of orange juice, 80-200 parts of water, 3-5 eggs, 50-80 parts of dried blueberries, 3-5 cherries, 2-4 bananas, 30-50 parts of carrot, and 20-30 parts of medlar. According to the blueberry cake, the blueberries, the cherries, the bananas, the carrot, the medlar and the like are also added, so that the perfect combination of vegetables and fruits is achieved, and the prepared cake is more fragrant and sweet, diversified in taste, and balanced in nutrition.

A vending machine for dispensing drinks which include fruits and vegetables that are cut into very small particles. The drink can be milk based, orange juice based or based on any other liquid drinks. The machine comprises a housing containing a plurality of compartments for holding one or more produce or produce pieces and one or more kinds of drinkable liquids; a mechanism for cutting and / or crushing the produce or produce pieces; a mechanism for dispensing a cup; a compartment where the user can pick up the filled cup with selected drink; and a controller for automatically initiate the drink preparation in response to a customer's selection.

The invention belongs to a series of beverage of fruit and vegetable soy milk which is prepared with soy milk made from beans and the original juice extracted from fruits and vegetables. According to the categories of beans, fruits and vegetables selected for different groups of drinkers, the beverages are classified as Yishouyuan fruit and vegetable soy milk, Yizhiyuan fruit and vegetable soy milk, Meiliyuan fruit and vegetable soy milk, and Jianshenyuan fruit and vegetable soy milk. The beverage also contains the following ingredients: drinking water, milk powder, soybean, cane sugar, green bean, orange juice, black bean, raw milk essence, tomato, orange juice essence, carrot, emulsifier, cabbage, dietary alkali, pumpkin, cucumber, asparagus lettuce, black cabbage, leek, leafy green vegetable and celery. The invention has the advantage that the nutrient soy milk fruit and vegetable beverages are provided according to the ages and the gender of the drinkers.

The invention discloses a preparation method of crisp chips of carmine radish. The preparation method comprises the steps of sorting, slicing, blanching, curing, fermenting, drying and the like, wherein in the curing step, blanched carmine radish chips is cured in edible salt solution with the concentration of 0.12-0.20 g / mL at 20-40 DEG C for 50-80 minutes; and in the fermenting step, the cured carmine radish chips is fermented in fermentation liquor at 25-35 DEG C for 1.5-2.5 hours, and the fermentation liquor is aqueous solution containing 0.02-0.06 g / mL of fermented-rice wine liquid, 0.25-0.40 g / mL of white granulated sugar, 0.03-0.06 g / mL of white vinegar, 0.2-0.6 mg / mL of ascorbic acid, 6-9 mg / mL of citric acid and 0.15-0.25 g / mL of orange juice. The preparation method provided by the invention is simple and convenient to operate; the crisp chips not only maintain the natural color, nutrition and flavor of the carmine radish, but also possess unique flavor brought by the orange juice and special flavor generated after fermentation, further have the advantages of low fat, low calorie and high cellulose, are regular in shape and even in color and luster, are moderately sour and sweet as well as crisp and delicious, and are not greasy.

The invention relates to fermented orange wine and a preparation method thereof, and belongs to the technical field of fruit wine. The fermented orange wine is brewed by using complete orange juice; and a carbon source of maltose and sucrose and 0.02 to 0.04 percent of pectinase are adopted, saccharomyces cerevisiae suitable for orange juice fermentation is screened from wine yeast, the orange juice is fermented to form the orange wine, and the orange wine is clarified, aged and filled to form a finished product. In the preparation method for the fermented orange wine, the complete orange juice is used for brewing in the preparation process, the carbon source of the maltose and the sucrose and 0.02 to 0.04 percent of pectinase are adopted, the saccharomyces cerevisiae suitable for the orange juice fermentation is screened from the wine yeast, the orange juice is fermented for three stages, the fruit wine of three stages is clarified, the high alcohol content of the orange wine reaches0.15 to 0.31g / L, and the total ester content reaches 161 to 234mg / L. The invention has the advantages that: the fermented orange wine has unique flavor, good clarity, health, low cost and high nutrition; and the preparation method is simple in process and environment-friendly, the wine yield reaches over 70 percent, and the preparation method is high in production efficiency.

The invention relates to multivitamin fruit and vegetable compound beverage. The compound beverage comprises the following raw materials in parts by weight: 10-20 parts of apple juice, 10-20 parts of yellow crisp pear juice, 5-10 parts of grape juice,5-8 parts of orange juice, 0.2-1 part of lemon juice, 2-5 parts of pineapple juice, 20-30 parts of carrot juice, 5-8 parts of spinach juice, 1-10 parts of pumpkin juice, 1-10 parts of white gourd juice, 1-3 parts of bitter melon juice, 2-8 parts of cabbage juice, 2-5 parts of cucumber juice, 1-2 parts of Chinese parsley juice, 1-4 parts of yam juice and 0.5-1 part of ginger juice. The multivitamin fruit and vegetable compound beverage contains various nutrients and vitamins, and keeps the best original flavor and fragrance of fruits and vegetables so as to greatly improve taste.

The invention relates to a technique for preparing low methoxyl pectin from orange peel residues. Raw materials are selected from the orange peel residues generated in the process of producing orange juice, are easy to collect and have low price and high content. The invention discloses a method for producing the low methoxyl pectin by using the orange peel residues as raw materials, which comprises the following steps: raw material preprocessing, enzyme process degreasing, acid hydrolysis, vacuum concentration, decolorization, ethanol precipitation, desugaring, drying, and obtaining the finished product. The pectin produced by the method has the advantages of good solubility and easy formation of a gelatin. The method for preparing the low methoxyl pectin from the orange peel residues uses pectinesterase to degrease and oxydol to decolorize, and has the advantages of less energy consumption, low pollution and easy industrial production.

The objective of the invention is to provide an improved method of making healthier juice products inoculated with probiotics, wherein the juice includes but is not limited to apple juice, coconut water, coconut milk, orange juice and / or carrot juice. The present invention relates to a method of pressure treating a juice containing probiotics. Vegetative cells of harmful microorganisms and enzymes are inactivated by applying high pressure while maintaining the activity of the probiotics. The juice preferably is dairy-free. The juice could be any dairy-free juice, such as a fruit juice, a vegetable juice, or their combination. Fruit and / or vegetable juice are prepared by any traditional methods, including but not limited to, washing, extracting by optionally treating with enzyme(s), centrifuging and packing. Probiotics, e.g., probiotics from bacterial spores, such as the spores of Bacillus coagulans and / or Lactobacillus plantarum, stay alive and active in the fruit or vegetable juice after high pressure pasteurization, as well as during the product shelf life.

The invention relates to an integrated sterilization method for liquid food, in particular to an ultrasonic and heat integrated sterilization method for orange juice, and belongs to the technical field of food. The method comprises the following steps of: homogenizing fresh orange juice serving as a raw material, heating until the temperature of the orange juice is between 40 and 60 DEG C, and performing ultrasonic treatment, wherein the treatment conditions are that: the ultrasonic amplitude is 30 to 60 percent, the ultrasonic treatment time is 3 to 15 minutes, the continuous pulse working time on value is 20 to 40 seconds, and the interpulse period off value is 20 to 30 seconds; and finishing the whole sterilization process after the ultrasonic treatment is finished. The main ingredients and sensory quality of a product before and after ultrasonic and heat integrated sterilization are not obviously changed; the natural color, mouthfeel and flavor of the orange juice can be kept furthest on the basis of ensuring the sterilization effect; and the sterilization method has a wide prospect and is ideal.

The invention discloses passiflora edulis drink and a preparation method thereof. The passiflora edulis drink is prepared from the following raw materials in part by weight: 40 to 60 parts of passiflora edulis juice, 10 to 20 parts of black tea, 10 to 20 parts of pineapple juice, 10 to 20 parts of honey peach juice, 20 to 30 parts of honey, and 20 to 30 parts of orange juice. The preparation method for the passiflora edulis drink comprises the following steps of: 1) crushing passiflora edulis and juicing to prepare passiflora edulis juice; 2) cleaning unabroken ripened pineapple completely, peeling, cutting into blocks, and juicing to obtain pineapple juice; 3) cleaning unabroken ripened honey peach, peeling, denucleating and juicing to obtain honey peach juice; 4) cleaning unabroken ripened orange completely, peeling, seeding, and juicing to obtain orange juice; and 5) adding passiflora edulis juice, black tea, pineapple juice, honey peach juice, and orange juice into water at the temperature of between 80 and 90 DEG C for 2 to 4 minutes, cooling to less than 60 DEG C, and adding 20 to 30 weight parts of honey and uniformly stirring to obtain the passiflora edulis drink. The passiflora edulis drink has the effects of helping produce saliva and slaking thirst, stimulating the appetite and refreshing, beautifying the features and enhancing metabolism.

The invention relates to compound probiotic fermented fruit juice and a preparation method thereof, belonging to the technical field of food and beverage processing. The preparation method comprises the following steps of uniformly mixing 20-30 parts of apple juice, 15-30 parts of pitaya juice, 8-12 parts of pear juice, 3-8 parts of papaya juice and 10-20 parts of orange juice, heating for 10-15 minutes at the temperature of 80-90 DEG C, naturally cooling to 40-50 DEG C, adding yeast and lactic acid bacteria accounting for 0.05-0.1% by mass of the mixture and fermenting for 60-72 hours at the constant temperature of 37 DEG C to obtain the fermented fruit juice. The fermented fruit juice prepared by adopting the method is good in color and flavor and unique in taste; according to the compound probiotic fermented fruit juice and the preparation method thereof, the processing of fruits and vegetables and the fermentation of lactic acid bacteria are combined to create the novel fermented beverage which has the advantages of integrating the nutritive value of fruit and vegetable with the health care function of probiotics to meet the market development needs.

The invention relates to a method for removing patulin in orange juice by utilizing immobilized inactivated yeast cells of magnetic microspheres and application of the method. The method comprises the steps: adopting an inverse suspension crosslinking method, by means of glutaraldehyde crosslinking, polymerizing with chitosan molecules to prepare magnetic Fe3O4 / CTS microspheres, and optimizing the process parameters of immobilized inactivated Candida. u CICC1769 cells of the magnetic Fe3O4 / CTS microspheres, thereby utilizing the immobilized inactivated yeast cells of the magnetic microspheres to remove patulin in the orange juice. The method has the advantages of good adsorption effect, low cost and environmental protection, the efficient and rapid separation of the inactivated yeast cells and a target product can also be realized, and various adverse effects of living microorganisms on the product and the human body are simultaneously avoided.

The invention discloses black pepper grain wheat germ powder and a preparation method thereof. The black pepper grain wheat germ powder is characterized in that the powder is prepared from the following raw materials in parts by weight: 400-440 parts of wheat germ, 1-1.2 parts of albizia flower, 1.4-1.6 parts of raspberry, 2-2.3 parts of raspberry leaf, 1.6-1.8 parts of radix asparagi, 1.4-1.5 parts of loquat leaf, 2.3-1.5 parts of diarrheneae tateoka, 2-2.3 parts of seed of bitter bottle gourd, 20-22 parts of Japonica rice, 10-14 parts of millet, 10-11 parts of longjing tea dust, 5-6 parts of black pepper, 0.3-0.4 part of yeast, 7-8 parts of orange juice and 4-5 parts of nutrition additives. The black pepper grain wheat germ powder is reasonable and scientific in formula, and the added Japonica rice and millet are enriched in proteins, vitamins, mineral substances and multiple nutrient substances and are beneficial to human health, so that the black pepper grain wheat germ powder is strong in rice flavor. In addition, multiple Chinese herbal medicines are added in the processing process, thus the black pepper grain wheat germ powder has the effects of clearing away the heart-fire and improving eyesight, nourishing yin and tonifying kidney, clearing away the lung and stomach heat and nourishing blood and dredging collaterals.

This invention discloses a method for producing navel orange wine. The method comprises: slecting navel oranges, washing peeling, pressing to obtain juice, centrifuging, clarifying, fermenting with 9789 yeast produced by Gannan Qiancheng wine plant, post-fermenting, adding aged wine, separating, stabilizing, freezing, filtering, sterilizing at instant ultrahigh temperature, and bottling to obtain dry navel orange wine, semi-dry navel orange wine, sweet navel orange wine, and semi-sweet navel orange wine. The dry navel orange wine, after such procedures as distillation, mixing with aged wine, freezing and filtration, can be further processed into navel orange brandy. Since the navel oranges are peeled, bitter substances in the peels are removed, and the obtained navel orange wine has a good taste. Besides, the navel orange wine is transparent and clear, and does not have impurities or precipitates by using 9789 yeast. The navel orange wine is light yellow or golden colored, and has the fragrance of navel oranges as well as wine.

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 belongs to the technical field of nanometer material synthesis, and particularly relates to a nanometer silver particle and a synthetic method thereof. The nanometer silver particle is in a spherical shape or a similar spherical shape, the surface of the nanometer silver particle is provided with a biomolecule wrapping layer, and biomolecules contain carboxyl groups with negative charge oxygen atoms. The nanometer silver particle is of a cubic crystal structure, and the particle diameter of the nanometer silver particle is 50 to 150nm. The nanometer silver particle is prepared by a biological material reduction method, orange juice and Ag<+> solution are uniformly mixed, the stirring is carried out at 26 to 34 DEG C, the centrifugal separation is carried out after the reaction completion, precipitates are washed and dried, and the nanometer silver particle is obtained. The biomolecules in the orange juice are used as templates, AgNO3 solution is utilized for providing silver ions, and the nanometer silver particle with the spherical appearance is synthesized through regulation and control. In fruit and vegetable juice such as orange juice, oxygen atoms on the groups such as carboxyl contained in biomolecules such as amino acid and vitamin mostly carry residual negative charges, the residual negative charges generate mutual effects with Ag<+>, nucleation sites are provided, and the generation of the nanometer silver particle is induced, regulated and controlled.