382 results about "PINEAPPLE JUICE" patented technology

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 fruit wine produced by a plurality of fruits. The invention is a fruit wine mainly comprising the ingredients with following weight (share) dosing ratios: pineapple juice (5 to 25), greengage juice (5 to 25), apple juice (30 to 70) and honey (5 to 20); wherein, the alcohol concentration of the apple juice is between 2 percent and 6 percent, the alcohol concentration of the pineapple juice is between 10 percent and 15 percent and the alcohol concentration of the greengage juice is between 5 percent and 10 percent. The invention also provides the production method of the multi-fruit wine. The multi-fruit wine of the invention has rich nutrition composition, diversified taste and good heath care function; the multi-fruit wine of the invention has full-bodied fragrance, pure fragrant and sweet taste, harmonious wine, mellowness and harmony, long aftertaste, clear and transparent wine quality, and no apparent suspensions as well as sediments. The production method of the multi-fruit wine of the invention needs less process equipments, has low process cost and short process time, and can ensure the quality and the nutrition compositions of the original fruits.

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 present invention relates to a method for processing clear type pineapple juice whose clearing rate is upto 99%. Said processing method includes the following steps: selecting pineapple raw material, cleaning, steaming, cutting, pressure filtering, enzymolysis treatment, inactivating enzyme, filtering, centrifugal separation, ultrafiltering, reverse osmosis, high-temperature flash-sterilization, thermal filling and sealing so as to obtain the invented clear type pineapple juice.

The invention discloses a laying hen feed for improving the flavor of eggs and a production method of the laying hen feed. The feed consists of the following raw materials in parts by weight: 250-300 parts of fermented soybean meal, 200-250 parts of brown rice powder, 180-200 parts of rye bran, 150-180 parts of maize germ, 50-60 parts of fermented ground meat, 30-40 parts of degreased fish meal, 30-60 parts of chili dregs, 15-20 parts of grape pulps, 20-30 parts of pineapple juice, 2-3 parts of semen cassiae, 1-2 parts of Chinese wolfberry root-bark, 2-3 parts of forsythia suspensa, 2-3 parts of wild chrysanthemums, 2-3 parts of dandelions, 40-50 parts of bur clovers, 30-40 parts of Chinese fanpalm leaves, 10-15 parts of antigonon leptopus, 10-15 parts of amaranthus hypochondriacus, 5-10 parts of lotus roots, 5-10 parts of common ducksmeat herbs, 100-140 parts of a 1%-1.5% dicalcium phosphate solution, and 20-30 parts of a phagostimulant. The feed disclosed by the invention has the characteristics of being concentrated, fine, fragrant crisp and the like, laying hens grow quickly, the disease resistance is strong, the laying hens lay more eggs, the raising period of the laying hens is short, and the market competitiveness is strong; the eggs are crisp, sweet and greasy, are rich in nutrition and are fresh in taste; eggshells are hard and are not easy to smash, and the storage period of the eggs is long.

The present invention discloses a Chinese herbal medicine flavor instant seasoning and a preparation method thereof, the Chinese herbal medicine flavor instant seasoning is prepared from the following raw ingredients by weight: fresh fish maw, tapioca starch, alpha-amylase, glucoamylase, baking soda, saturated lime water, 10 to 15% citric acid, schisandra, palm skin, white granulated sugar, edible salt, poria, Chinese cinnamon, ginseng, wolfberry, japanese banana leaf, pineapple juice and the proper amount of water; the seasoning has a unique fragrance taste, oil lubricant bright overall appearance and transparent color, is uniform in degree of saltiness, suitable for using as a seasoning for all kinds of cooked food products, easy to store and easy to use and carry, by adding of a uniquely configured herbal formula, the medicinal value of the seasoning is improved, the seasoning is a healthy seasoning, the original nutrients are not destroyed, and health care can be achieved.

The invention discloses a preparation method of an all-natural goose product tenderizer. The preparation method is characterized by comprising the following steps of pulping fresh papayas, filtering papaya juice, and adding water into papaya juice filtrate to prepare 20 to 40 volume percent papaya juice; adding 20 to 30 volume percent pulped and filtered pineapple juice into the papaya juice; adding 20 to 30 volume percent pulped and filtered ginger juice after the papaya juice is uniformly mixed with the pineapple juice; adding 20 to 30 volume percent squeezed kiwi fruit juice after the papaya juice, the pineapple juice and the ginger juice are uniformly mixed; and uniformly mixing, weighing and vacuum-packaging prepared tenderizer mixed liquor to obtain the finished product, wherein a goose product contains 1 to 8 percent of the tenderizer finished product. When the goose product tenderizer prepared by the method is used for tenderizing the goose product, goose is high in water-retaining property and water-holding capacity, free of additives, all-natural, tender and juicy, can be safely eaten, and tastes tender and smooth.

The invention relates to pineapple / coix lachryma-jobi kernel spirit and a preparation method thereof; spirit is prepared by coix lachryma-jobi kernel and pineapples in a fermentation method; the mass ratio of the coix lachryma-jobi kernel and the pineapples is 1: 4-2: 1; the alcohol content is 10.0-20.0%(v / v); total sugar is less than or equal to 50g / l; total acid is larger than or equal to 2.0g / l; and volatile acid is less than or equal to 1.0g / l; a preparation procedure comprises the following steps: juicing and carrying out enzymolysis on pineapple juice, preparing coix lachryma-jobi kernel mash, fermenting and preparing seeding yeast, and filter-pressing separation, ageing, acidity regulation, sweetness and filling procedures in subsequent treatment procedures. According to the invention, coix lachryma-jobi kernel and pineapples are mixed in the fermentation method; prepared pineapple / coix lachryma-jobi kernel spirit fills the gap of the field of coix lachryma-jobi kernel spirit; brewed fruit spirit can have dual effect of the pineapple and coix lachryma-jobi kernel synchronously; and the pineapple / coix lachryma-jobi kernel spirit is potable spirit which is in rich in vitamin and protein content and also have a anticancer health-protection function.

The invention discloses a method for preparing a sweet potato-pineapple compound drink. The method comprises the following steps of: selecting sweet potatoes, washing the sweet potatoes by water, cutting the sweet potatoes into strips or blocks, protecting the color of the strips or blocks, pre-boiling the strips or blocks, cooling the cooked strips or blocks, pulping the cooked strips or blocks, filtering the pulp and gelatinizing the pulp for later use; selecting pineapples for juicing, mixing the sweet potato juice and the pineapple juice in a ratio, evenly stirring, adding auxiliary materials of white granulated sugar, citric acid and sodium carboxymethyl cellulose into the mixed juice and allowing the auxiliary materials to fully dissolve in the mixed juice to obtain the compound juice; and homogenizing the compound juice in a colloid mill, canning the juice and sealing the cans, heating the compound juice in water bath for sterilization and naturally cooling the compound juice to room temperature. In the compound drink of the invention, based on the conventional process for preparing sweet potato drinks, the pineapple juice is added into the sweet potato juice, so that the unpleasant smell of the sweet potatoes is eliminated, the sweet potato-pineapple compound drink with good flavor can be prepared, and the quality of the product is improved.

The invention discloses a preparation method of chocolate health glutinous rice flour and relates to the technical field of non-staple food processing. The chocolate health glutinous rice flour comprises the following raw materials: 55-75 parts of glutinous rice granules, 15-35 parts of soybeans, 6-10 parts of walnut kernels, 15-35 parts of cocoa beans, 15-35 parts of pineapple juice, 8-12 parts of apple juice, 12-16 parts of colza oil, 15-35 parts of lemon juice, 6-10 parts of egg white liquid, 20-24 parts of nutrition additives and 18-22 parts of spinacia oleracea. The preparation method of the chocolate health glutinous rice flour has the beneficial effects that the technological process is simple; the selected auxiliary materials have no toxic or side effect, and are all purely natural green food; a low-temperature grinding technique is adopted so that the original nutritional ingredients are retained to the greatest extent; the chocolate health glutinous rice flour has an effective health-care effect, is suitable for being taken for a long time, does not contain any additive, and is suitable for various people.

The invention relates to the field of feed for livestock and poultry and in particular relates to a laying hen feed for improving egg yield. The feed is prepared from the following raw materials in percentage by weight: 50-60 parts of barley malt root, 80-90 parts of oat powder, 160-180 parts of maize meal, 65-75 parts of corn germ, 50-60 parts of walnut kernel meal, 45-60 parts of wood cottonseed meal, 45-50 parts of bean cake, 40-50 parts of rapeseed protein, 4-5 parts of synanthrin, 2-3 parts of pineapple juice, 2-3 parts of hydrilla powder, 2-3 parts of choline chloride, 2-3 parts of duck blood meal, 2-3 parts of shell powder, 4-5 parts of water spinach, 2-3 parts of imported cabbageworm powder, 1-2 parts of bone meal, 0.5-1 part of beef tallow, 2-3 parts of fermented blank bean, 4-5 parts of buckwheat leaf and 4-5 parts of a phagostimulant. The hydrilla powder, the choline chloride, the duck blood meal, the shell powder, the imported cabbageworm powder, the bone meal, the fermented blank bean and other components containing rich amino acids, multiple vitamins, calcium, phosphorus and other mineral elements are added on the basis of a basal feed, so that nutrition supply of the laying hens during the egg producing period is met, and the egg yield of the laying hens is improved.

The present invention discloses an antialcoholic health-care beverage. It is composed of (by weight portion) 20-24 portions of pueraria root juice, 6 portions of cardamom juice, 4-6 portions of aloe juice, 5-9 portions of crataegus fruit juice, 5-10 portions of watermelon juice, 6-12 portions of cane juice, 5-10 portions of pineapple juice, 20-26 portions of orange juice, 4-6 portions of fresh honey, 20-30 portions of carbonated water and proper quantity of edible preservative. The invention has obvious effect for dispelling the effects of alcohol, and its taste is nectareous and palatable.

The invention provides a method for fermenting coffee by Pu'er tea liquid. The method is characterized in that coffee material is put into Pu'er tea concentrated solution after being washed; the coffee material is fermented for 24-48 hours in the concentrated solution at the temperature of 30-45 DEG C; peeling or / and decrustation and washing are carried out on the coffee material; then the coffee material is dried until the moisture content is below 12%; finally the coffee product is obtained after sifting and grading. In the invention, more than 200 substances such as aldehyde, ketone, alcohols, linalool and the like generated in the process of fermenting the coffee material by the Pu'er ripe tea liquid are used for strengthening aroma of the coffee; meanwhile, fresh pineapple juice, fresh olive juice and fresh milk are added to accelerate the fermentation of the coffee, enhance sweetness thereof, improve protein content of the coffee, facilitate the coffee to have unique aroma; so that the aftertaste of the coffee is sweet and the mouthfeel features smoothness creaminess and unique style, thus effectively improving quality and nutrient contents of the coffee.

The invention belongs to a pineapple wine brewing process which comprises the following steps: S1, selecting fresh pineapples to prepare pineapple pulp; S2, adding sodium metabisulfite; S3, adding pectinase; S4, filter and squeezing to obtain pineapple clear juice; S5, measuring the sugar degree of the pineapple clear juice, measuring the sugar degree of the pineapple clear juice to 20%, and measuring the acidity of the pineapple clear juice and adjusting the acidity of the pineapple clear juice to above 7g / L; S6, putting the pineapple clear juice into a glass wild-mouth bottle for lucifugal and closed primary fermentation; S7, finishing the primary fermentation when the sugar degree of the pineapple clear juice is lower than 0.6%; S8, transferring clarified wine liquor in the upper layer of the pineapple juice to another sterilized glass bottle; S9, sealing the upper clarified wine liquor for post-fermentation; and S10, adding gelatin-tannin into the upper clarified wine liquor to clarify so as to obtain the pineapple wine. The pineapple wine has the characteristics of being bright in color and luster, rich in fruity flavor, coordinated in taste and stable in wine body.

The invention discloses a functional soybean whey beverage with refreshing flavor and a production method thereof. The production method comprises the following steps: selecting fresh wintercherry bean curd yellow serofluid as a preparation raw material of the functional soybean whey beverage, adding saccharose into the fresh wintercherry bean curd yellow serofluid, after sufficient dissolution, disinfecting the mixture, adding the mixture into freshly pressed pineapple juice according to the volume ratio of 10 to 1-20 in an aseptic environment, and after cooling, introducing 2% to 6% of a leavening agent through activation. The culture is Streptococcus thermophilus and probiotic lactobacillus amylovorus or lactobacillus rhamnosus, the culture is inoculated into the bean curd yellow serofluid for cultivation at the temperature of 35 to 45 DEG C, and then carrying out cold storage to obtain the fermented soybean whey beverage. The wintercherry bean curd yellow serofluid is taken as theraw material, and through the application of pineapple juice and the high-quality leavening agent, the soybean whey beverage with refreshing flavor and outstanding antioxidant activity is obtained. The environmental pollution of bean curd processing byproducts is avoided, the technological process is further simplified, the production cost is reduced, and a new approach is provided for effective and high-valued utilization of soybean resources.

The invention discloses a nutritional and health care sesame cake and a manufacturing method thereof. The sesame cake comprises crusts and fillings, and is characterized in that the crusts include corn flour, plain flour, maltose, pineapple juice, edible vegetable oil and sesame, and the fillings include sweetened bean paste, purple sweet potatoes, white gourds, walnut kernels, lotus seeds, hawthorns, longan kernels, pineapple juice and maltose. The sesame cake is rich in nutrient substances, has the functions of beautifying, reducing weight, replenishing blood, soothing nerves and the like, and also has the functions of relaxing bowels, reducing blood pressure, reducing blood lipid, detoxifying, resisting cancer, preventing calculus and the like.

The invention discloses flavoring pineapple juice extract liquid and application of the flavoring pineapple juice extract liquid on the aspect of edible essence. The flavoring pineapple juice extract liquid is prepared by taking pineapple residues as raw materials and enzymatically hydrolyzing; and in the enzymatic hydrolysis process, pectinase and cellulase with the mass ratio of 3 to 1-2 are adopted, the enzymatic hydrolysis temperature is 45-55 DEG C, the pH value for enzymatic hydrolysis is 3.7-4.3, and the enzymatic hydrolysis time is 1-1.5 hours. The flavoring pineapple juice extract liquid is high in juice yield, rich in fragrance, coordinated and rich in mouth feel, keeps the realistic flavor of a natural pineapple to the greater extent, avoids the loss of fragrance and nutrient substances caused by heating treatment, and has a remarkable effect on the aspects of the edible essence and the mouth feel.

The invention discloses seaweed mooncake and a making method thereof. The seaweed mooncake comprises wrapper and stuffing. The wrapper comprises, by weight, 30-50 parts of corn powder, 10-15 parts of seaweed, 10-13 parts of purple sweet potato powder, 2-4 parts of pineapple juice and 5-8 parts of edible vegetable oil. The stuffing comprises, by weight, 20-25 parts red bean paste, 5-7 parts of wax gourd, 3-5 parts of jujube kernel, 5-7 parts of lily, 4-6 parts of polygonatum odoratum and 5-8 parts of maltose. The seaweed mooncake has the functions of tonifying qi, moistening lung, decreasing internal heat, and preventing calculus, good in diuresis effect and good in bowel relaxing effect. In addition, the making method is simple and easy to implement.

The invention provides a fruit and vegetable tea beverage; the fruit and vegetable tea beverage comprises a jasmine tea juice, a pineapple juice, a papaya juice, a carrot juice, deionized water, white granulated sugar and pectin, wherein in a mixed solution of a jasmine leaching liquor, the pineapple juice, the papaya juice, the carrot juice and the deionized water, the percentage of each component by mass is as follows: the percentage of the jasmine tea juice is 12-18.5%, the percentage of the pineapple juice is 9.0-12.5%, the percentage of the papaya juice is 10-17.5%, the percentage of the carrot juice is 6-13% and the percentage of the deionized water is 38.5-63%; the adding quantity of the white granulated sugar in the mixed solution per 1000 L is 10-100 kg; and the adding quantity of the pectin in the mixed solution per 1000 L is 1-5 kg. The raw materials are leached, pulped, mixed according to a proportion, homogenized and sterilized, so as to obtain the fruit and vegetable tea beverage; and the fruit and vegetable tea beverage prepared by the method has the advantages of sweet and fresh mouthfeel and rich nutrition, has a plurality of effects of removing heat, dispelling fire, help produce saliva and slaking thirst and accords with pursuing of people to nutrition and healthcare of the beverage; and mouthfeel requirements of people are satisfied.

Disclosed is minty needle mushroom bread which is composed of, by weight, 300-320 parts of wheat flour, 4-5 parts of yeast powder, 60-70 parts of milk tea powder, 50-60 parts of white granulated sugar, 50-60 parts of pumpkin kernels, 10-15 parts of rye, 35-40 parts of needle mushrooms, 23-26 parts of longan pulp, 30-40 parts of honey, 35-45 parts of pineapple juice, 6-7 parts of sterculia lychnophora, 5-6 parts of andrographis paniculata, 7-8 parts of fingered citron, 6-7 parts of sesame stems and the like. The minty needle mushroom bread contains the needle mushrooms, thereby being capable of improving human immunity, tonifying liver and resisting cancer, and is delicious in taste; food materials like pumpkin seeds and rye which are rich in nutrition are added, and adding of extracts of traditional Chinese medicinal materials like sterculia lychnophora, andrographis paniculata and dandelion which have efficacy of clearing heat, moistening lung, detoxifying and the like enables the minty needle mushroom bread to have certain healthcare efficacy.

The invention discloses a manufacturing method of pineapple condensing liquid to reduce browning reaction, which comprises the following steps: heating juice; inactivating enzyme; centrifuging; separating; adsorbing through physical adsorbent; condensing the juice to 50-70 deg Bx directly; sterilizing; canning; obtaining the product with less than 5% fruit; or blending adsorbed juice and fruit; adjusting the content of fruit; condensing; sterilizing; canning; obtaining the product with high-fruit content; manufacturing total phenol content to 300-800mg / l and removing rate of total phenol at 10-40%; reducing astringent taste of juice obviously; improving gloss of juice.

The invention belongs to the field of tea fabrication and particularly relates to a fabrication process of Gushu Qinghong. The fabrication process includes the following steps of picking, withering, twisting, fermentation, drying, steam pressing and baking. The fabrication process has the advantages that (1), the fabricated Gushu tea is golden yellow in color and luster and rich in gloss, the appearance is novel and attractive, and fragrance is fresh, pure and natural; (2), pineapple juice replaces water spray treatment in the fermentation process, bitter taste in the GUshu tea can be lowered, the tea can have fruit incense, and fragrance is fresh and mellow; (3), the fabricated Gushu Qinghong is red orange and golden yellow in color of tea soup, clear and bright, fresh, mellow, tasty and refreshing, and the flavor is lasting; (4), Gushu tea cakes fabricated through steam pressing are long in preservation time and are fermented in the preservation process, and quality of the Gushu tea is furthermore improved.

The invention discloses a mulberry flavor jam and a preparation method thereof. The jam is composed of the following raw materials by weight: 20-30 parts of mulberry, 5-8 parts of pineapple juice, 3-4 parts of yellow peach juice, 4-6 parts of jujube kernel, 3-5 parts of lotus seeds, 1-3 parts of Chinese yam powder, 2-4 parts of hawthorn powder, 2-3 parts of apple soup, 5-6 parts of white sugar and 2-4 parts of nutrient solution. According to the invention, the mulberry is prepared into jam; mulberry has sweet and juicy taste and rich protein, contains many kinds of amino acid, fructose easy to be absorbed by the human body, vitamins and minerals like iron, calcium and zinc, trace elements like selenium, carotenoid and cellulose, which are essentials to human body. The invention has the advantages of reasonable nutrition match and is convenient for drawing material.

The invention relates to soybean meal fermented by pineapple juice, a preparation method and an application thereof. The method comprises the following steps: adding partial or full pineapple juice which replaces the water based on the routine soybean meal fermentation; fermenting the soybean meal; and obtaining the soybean meal fermented by the pineapple juice. The invention adds the waste side-product which is the pineapple juice produced in pineapple juice processing factories, utilizes the special substances in the pineapple juice, such as protease, organic acid and so on, improves the nutrition resistant factors in the soybean meal, and improves the taste of the product and the quality of the product at the same time. The product of the invention has characteristic of naturally promoting lactation excepting all the performances of the fermented soybean meal, so it is suitable for sows at the lactation stage. The invention can be easily grasped, has simple and stable technology and low cost, solves the waste product for pineapple can factories, promotes the development of circular economy, protects the environment, improves the quality of the products of the fermented soybean meal, especially has function of naturally promoting lactation, and has good effect for the growth and health of piglets.

The invention relates to a producing method of banana and pineapple compound beverage which mainly bases on banana juice and pineapple juice and is fitted with proper amount of sugar, sour additive and stabilizer. After processes of homogenization, degasification and sterilization, a novel nutritional beverage with compound tastes of banana and pineapple and perfect sense and quality of color, flavor, taste, and the like is produced. After the enzymatic hydrolysis, the yield rate of the banana juice is 65 percent above, and the transmittance reaches above 90 percent. Nutrients of a fresh banana are basically remained. The produced beverage has the characteristics of unique taste, prominent flavor, pure color, proper sweet and sour taste and rich nutrition. The development of the banana and pineapple compound beverage is beneficial for improving the economic values of banana and pineapple and promoting the healthy development of fruit planting industry and processing industry.

The invention discloses a flavoring pineapple essence formula. The obvious advantages of producing the flavoring pineapple essence according to proportioning of the formula are: a spice which is provided with natural equivalent components and good compatibility to pineapple juice serves as the raw material; the pineapple essence is applied to pineapple juice, acidified milk, seasoning milk beverage and other foods and drinks as addition agent, thus enhancing fruit juice feel of the final products of fruit juice, acidified milk, seasoning milk beverage and other foods and drinks and endowing the products with natural aroma and mouthfeel to the final products and making heat resistance and aroma quality to be superior to the heat resistance and aroma quality of the same essence at home.

The invention relates to an apple juice. The apple juice is composed of the following raw materials in percentage by weight: 5% to 10% of apple, 2% to 5% of honey, 2% to 4% of citric acid, 1% to 3% of water soluble bioactive calcium, 1% to 1.5% of maltose and 1% to 1.5% of xylitol and the balance being purified water. An apple is rich in vitamin A and vitamin C, has a good effect on maintaining the blood sugar level, blood pressure and cholesterol content in a human body, and apple juice can provides rich nutrition for people when people drink the apple juice. Furthermore, an ultra-high pressure sterilization method is adopted during the apple juice preparation process, so the phenomenon that the taste and flavor of the product are reduced and the nutritional ingredients are damaged because of high temperature sterilization in the conventional heat sterilization processing, is effectively avoided.

The invention relates to a method for producing pineapple vinegar by utilizing full pineapple fruits. The method particularly comprises the following steps of washing fresh and mature pineapple fruits, and then crushing and squeezing the full pineapple fruits with peel residues and sarcocarp to obtain juice; filtering the pineapple juice; removing residues to obtain full fruit pineapple juice; adding sweet fermented glutinous rice fermented for 2-3 days to the pineapple juice according to the weight ratio of 1:(0.5-0.8) for alcoholic fermentation to improve the mouthfeel and quality of a finished product; carrying out acetic fermentation by mixing double acetic bacteria, fermenting at 30-35 DEG C for 6-8 days to obtain fermented original vinegar; filtering to remove sediments, and precipitating; indirectly heating the clarified fermented original vinegar to 50-55 DEG C, and keeping for 15-20 minutes; closely standing at ordinary temperature, and ageing for about 3 months. The pineapple fruit vinegar brewed through the method is strong in fruit flavour, gentle in sourness, mellow in mouthfeel and rich in nutrition, is easy and convenient to operate by obtaining the juice by crushing and squeezing the full pineapple fruits and can effectively increase the production efficiency and conveniently realize the large-scale production.

A pineapple probiotic fermented drink is characterized by taking pineapple juice as a culture medium, fermenting and culturing such probiotics as bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus under certain temperature and time, then inactivating the fermented probiotic liquid and adding appropriate amount of white sugar to produce the drink. The residues produced in the process of producing the pineapple probiotic fermented drink can be used for producing pineapple probiotic jams. The invention greatly expands the application range of the culture medium materials of the probiotics such as bifidobacterium, provides a novel probiotic inactivated fermented drink for the consumers, enjoys rich raw material sources, low cost, stable production process, small investment on production equipment, simple operation and easy popularization and, has good market application prospect.

The invention discloses dried orange peel-beef powder. The dried orange peel-beef powder comprises, by weight, 50-60 parts of beef, 20-30 parts of purple sweet potato, 20-30 parts of tremella, 4-5 parts of aloe powder, 3-4 parts of tartary buckwheat pollen, 4-5 parts of dried orange peel, 5-6 parts of chrysanthemum, 5-6 parts of mint, 4-5 parts of Gomphrena globosa, 3-4 parts of common adenostema herb, 4-5 parts of rose, 4-5 parts of pearl grass, 3-4 parts of Griflola frondosa, 20-30 parts of yellow rice wine, 30-40 parts of a pineapple juice, 50-60 parts of a ginger juice, 8-10 parts of ground pepper, 500-600 parts of table salt, 40-50 parts of white sugar and a proper amount of water. The dried orange peel-beef powder is prepared by simple processes, is rich in nutrients, contains conventional flavoring raw materials such as beef, also contains nutrients such as purple sweet potato powder and aloe powder for enriching nutrition of the beef powder, and especially contains dried orange peel, chrysanthemum, mint and Gomphrena globosa extract products having effects of clearing heat and reducing internal heat, and maintaining beauty and keeping young.