Plant (1) for producing juice and/or puree starting from a food product of vegetable origin comprising an extraction machine (20) within which a starting food product, at a temperature T0, is subject to an extraction step, in order to obtain an extracted food product and a waste product. The plant (1) furthermore comprises a heat exchange apparatus (40) positioned downstream of the extraction machine (20) configured to heat, or cool, the food product from an inlet temperature up to a predetermined outlet temperature. Furthermore, a deaeration and/or concentration apparatus (30) is provided configured to contain a predetermined quantity of the extracted food product and to maintain the predetermined quantity of the extracted food product at a temperature Tv and ad a predetermined vacuum degree. The plant (1), furthermore, provides a recirculation circuit (50) comprising the extraction machine (20), the heat exchange apparatus (40) and the deaeration and/or concentration apparatus (30) for recirculating a predetermined quantity of heated, or cooled, and deaerated and/or concentrated food product, into the extraction machine (20).

Plant (1) for producing juice and/or puree starting from a food product of vegetable origin comprising an extraction machine (20) within which a starting food product, at a temperature T0, is subject to an extraction step, in order to obtain an extracted food product and a waste product. The plant (1) furthermore comprises a heat exchange apparatus (40) positioned downstream of the extraction machine (20) configured to heat, or cool, the food product from an inlet temperature up to a predetermined outlet temperature. Furthermore, a deaeration and/or concentration apparatus (30) is provided configured to contain a predetermined quantity of the extracted food product and to maintain the predetermined quantity of the extracted food product at a temperature Tv and ad a predetermined vacuum degree. The plant (1), furthermore, provides a recirculation circuit (50) comprising the extraction machine (20), the heat exchange apparatus (40) and the deaeration and/or concentration apparatus (30) for recirculating a predetermined quantity of heated, or cooled, and deaerated and/or concentrated food product, into the extraction machine (20).

A natural non-alcoholic beverage product, comprising two or more natural fruit flavours extracted and concentrated from two or more fruits, one or more natural botanical flavours extracted and concentrated from parts of one or more plants and at least one of a natural spice flavour, a natural unrefined sweetener, and a natural unrefined salt.

A natural non-alcoholic beverage product, comprising two or more natural fruit flavours extracted and concentrated from two or more fruits, one or more natural botanical flavours extracted and concentrated from parts of one or more plants and at least one of a natural spice flavour, a natural unrefined sweetener, and a natural unrefined salt.

The present disclosure describes a beverage that includes an edible solvent (such as, water) and an extract from one or more sage strains comprising Salvia lavandulifolia. The present disclosure further describes methods of making the beverage, as well as methods of using the beverage.

The present disclosure describes a beverage that includes an edible solvent (such as, water) and an extract from one or more sage strains comprising Salvia lavandulifolia. The present disclosure further describes methods of making the beverage, as well as methods of using the beverage.

Machine (1) for treating a food product of vegetable origin comprising a treatment section (10) being equipped with a fixed hollow body (20), cylindrical, or conical, shaped, and a rotor (30) substantially cylindrical shaped and having a predetermined diameter ϕr, or substantially conical shaped and having a predetermined minimum diameter ϕr. The rotor (30) is mounted within of the fixed hollow body (20), is provided with a plurality of blades (35), and is operatively connected to a motor group (80) configured to cause a rotation of the rotor (30) at a predetermined rotation speed vr expressed in r.p.m.. The motor group (80) is configured to cause the rotor (30) to rotate in such a way that the product (ϕ.sub.r.Math.v.sub.r) of the diameter, or the minimum diameter, (Dr and the rotation speed vr of the rotor (30) is greater than 700000 r.p.m-mm, whereby the food product of vegetable origin is subject to a dynamic compression force, which causes a containment part of the food product to be broken and the liquid fraction, or juice.

Machine (1) for treating a food product of vegetable origin comprising a treatment section (10) being equipped with a fixed hollow body (20), cylindrical, or conical, shaped, and a rotor (30) substantially cylindrical shaped and having a predetermined diameter ϕr, or substantially conical shaped and having a predetermined minimum diameter ϕr. The rotor (30) is mounted within of the fixed hollow body (20), is provided with a plurality of blades (35), and is operatively connected to a motor group (80) configured to cause a rotation of the rotor (30) at a predetermined rotation speed vr expressed in r.p.m.. The motor group (80) is configured to cause the rotor (30) to rotate in such a way that the product (ϕ.sub.r.Math.v.sub.r) of the diameter, or the minimum diameter, (Dr and the rotation speed vr of the rotor (30) is greater than 700000 r.p.m-mm, whereby the food product of vegetable origin is subject to a dynamic compression force, which causes a containment part of the food product to be broken and the liquid fraction, or juice.

The present disclosure belongs to the technical field of food processing and provides a phenolic stabilized fruit juice and a preparation method thereof. In the present disclosure, plant RG-I pectin polysaccharide is extracted through an ultra-high pressure technology, and then ultra-high pressure technology is used to promote the interaction of pectin polysaccharides and phenols in fruit juice, improve the stability of phenolic substances in fruit juice, and can improve the bioavailability of phenolic substances in fruit juice. The method of the present disclosure improves the added value of products and solves the problem of low bioavailability of phenolic substances in juice.

The present disclosure belongs to the technical field of food processing and provides a phenolic stabilized fruit juice and a preparation method thereof. In the present disclosure, plant RG-I pectin polysaccharide is extracted through an ultra-high pressure technology, and then ultra-high pressure technology is used to promote the interaction of pectin polysaccharides and phenols in fruit juice, improve the stability of phenolic substances in fruit juice, and can improve the bioavailability of phenolic substances in fruit juice. The method of the present disclosure improves the added value of products and solves the problem of low bioavailability of phenolic substances in juice.