A micronutrient delivery system and method are disclosed. The micronutrient delivery system includes two or more beverages where each of the two or more beverages include carbonated water and nutraceuticals from one or more fruits or plants contained in the carbonated water. The two or more beverages contain different amounts of nutraceuticals.

The present invention relates to a beet juice with an increased intestinal absorption rate, a method for manufacturing the beet juice, and use of the same, and more specifically, to a beet juice with an intestinal digestion and absorption rate increased by transforming high-molecular compounds into low-molecular compounds by low-temperature ripening a beet, with the earthy flavor removed by baking the beet, and with the earthy and bitter taste mitigated by adding a carrot juice or apple juice, and an anti-oxidative, or anti-hypertensive, healthy food composition using the beet juice.

The present invention relates to a beet juice with an increased intestinal absorption rate, a method for manufacturing the beet juice, and use of the same, and more specifically, to a beet juice with an intestinal digestion and absorption rate increased by transforming high-molecular compounds into low-molecular compounds by low-temperature ripening a beet, with the earthy flavor removed by baking the beet, and with the earthy and bitter taste mitigated by adding a carrot juice or apple juice, and an anti-oxidative, or anti-hypertensive, healthy food composition using the beet juice.

A separator and two methods of separating are described. The separator can include a driver configured for use with a blender, a perforated spindle cup arm, a threaded pass through retainer ring, a mount ring configured to fit a blender base, a lubricated ball bearing, a retainer nut, a mount ring, a housing, a perforated spindle cup, a liquid chute, a basin for liquid collection, a reservoir for dry material collection, a snap ring, a removable cap, a chute for expelling dry material, a hole, and a removable funnel. The method can include grinding material in blender container; placing the separator on the blender base, turning the blender on, and pouring the ground material into the funnel OR placing the peeler component into the cup, turning the blender on, and pouring water and material to be peeled through the funnel.

A separator and two methods of separating are described. The separator can include a driver configured for use with a blender, a perforated spindle cup arm, a threaded pass through retainer ring, a mount ring configured to fit a blender base, a lubricated ball bearing, a retainer nut, a mount ring, a housing, a perforated spindle cup, a liquid chute, a basin for liquid collection, a reservoir for dry material collection, a snap ring, a removable cap, a chute for expelling dry material, a hole, and a removable funnel. The method can include grinding material in blender container; placing the separator on the blender base, turning the blender on, and pouring the ground material into the funnel OR placing the peeler component into the cup, turning the blender on, and pouring water and material to be peeled through the funnel.

The present invention belongs to the technical field of beverages, and relates to a probiotic fermented fruit and vegetable puree composition containing active bacteria and its preparation method. The composition containing active bacteria is obtained by fermenting fruit and vegetable puree with Lactobacillus casei NCU215. The probiotic fermented fruit and vegetable puree has the following characteristics: the probiotic fermented fruit and vegetable puree may generate a natural mellow sour, effectively remove an astringency in fruit and a wild Artemisia flavor in vegetable, and neutralize an unpleasant sour in the fruit; with probiotic fermentation, the present invention may improve a content of amino acid in the fruit and vegetable by 20% or more, generate multiple aromatic substances, improve a flavor substance by 30% or more, and effectively improve a taste and a mouthfeel of the product; the present invention prolongs a shelf life of the product and prevents rot.

The present invention belongs to the technical field of beverages, and relates to a probiotic fermented fruit and vegetable puree composition containing active bacteria and its preparation method. The composition containing active bacteria is obtained by fermenting fruit and vegetable puree with Lactobacillus casei NCU215. The probiotic fermented fruit and vegetable puree has the following characteristics: the probiotic fermented fruit and vegetable puree may generate a natural mellow sour, effectively remove an astringency in fruit and a wild Artemisia flavor in vegetable, and neutralize an unpleasant sour in the fruit; with probiotic fermentation, the present invention may improve a content of amino acid in the fruit and vegetable by 20% or more, generate multiple aromatic substances, improve a flavor substance by 30% or more, and effectively improve a taste and a mouthfeel of the product; the present invention prolongs a shelf life of the product and prevents rot.

A process for optimizing the efficiency of extraction at room temperature of juice or puree from pulps of fruit and vegetables, responsive to their consistency. The pulps are first cut and softened in a first section of the machine, where a rotor applies pulses to the pulps in quick succession against a stator having protrusions on the inner surface. The softened product then passes through an extraction section, where the separation is carried out of a main product, which is conveyed in an outlet duct, from the waste solid parts, which are discharged through an outlet. The rotors are mounted on different shafts operated by motors. Both motors are operatively connected to a device that controls the speeds manually, or automatically, responsive to predetermined input parameters, according to the consistency of the product.

A process for optimizing the efficiency of extraction at room temperature of juice or puree from pulps of fruit and vegetables, responsive to their consistency. The pulps are first cut and softened in a first section of the machine, where a rotor applies pulses to the pulps in quick succession against a stator having protrusions on the inner surface. The softened product then passes through an extraction section, where the separation is carried out of a main product, which is conveyed in an outlet duct, from the waste solid parts, which are discharged through an outlet. The rotors are mounted on different shafts operated by motors. Both motors are operatively connected to a device that controls the speeds manually, or automatically, responsive to predetermined input parameters, according to the consistency of the product.

A self-contained, consumer-ready product from a coconut that has a seed-case, a layer of coconut meat inside of the seed-case, and an internal cavity containing sterile coconut water, in a condition that is ready for a consumer to access and remove the sterile water within the coconut, and a method for providing such a product. One method comprises forming an aperture that extends through the seed-case of the coconut but does not extend through the layer of coconut meat; forming a coconut pre-product in a first location, by affixing to the apertured coconut a closure member that is adapted to close the aperture and to be easily removed by a consumer in a second location different from the first location; and providing a self-contained, consumer-ready coconut product, by associating, with the coconut pre-product, a pre-selected plunger member that includes an elongated lance member that the consumer slides within the aperture after removal of the closure member in the second location and penetrates through the layer of coconut meat and into the internal cavity containing the sterile water.