The embodiments disclose a device for sanitizing and purifying at least one purified potable water source supply and suspending humic acid and fulvic acid molecules in a mixed solution, at least one separate sanitary facilities to maintain sanitation of mixing and bottling processes of the mixed solution, at least one sanitizing device for preventing an opportunity for contamination to take place including bacterial and microbial growth throughout the mixing and bottling processes, at least one testing device for monitoring sanitized conditions of bottled beverage products in the mixing and bottling processes, and at least one mixing and bottling device for mixing and bottling of the mixed solution for creating black colored water beverages for human consumption.

The embodiments disclose a device for sanitizing and purifying at least one purified potable water source supply and suspending humic acid and fulvic acid molecules in a mixed solution, at least one separate sanitary facilities to maintain sanitation of mixing and bottling processes of the mixed solution, at least one sanitizing device for preventing an opportunity for contamination to take place including bacterial and microbial growth throughout the mixing and bottling processes, at least one testing device for monitoring sanitized conditions of bottled beverage products in the mixing and bottling processes, and at least one mixing and bottling device for mixing and bottling of the mixed solution for creating black colored water beverages for human consumption.

Treatment of dried perennial ryegrass with aqueous citrate ion from sodium citrate chelates calcium from the grass which improves extracting juice from the grass. Addition of ascorbic acid to the aqueous solution decreases enzymatic browning of the juice. The juice is centrifuged and filtered. Microscopic examination of the centrifuged and filtered juice that has been stained with methylene blue demonstrates a cellulose content less than extracted wheat grass. Processing the dried perennial ryegrass can be achieved without electricity. Extraction of nutrients from perennial ryegrass may help alleviate world food shortages and may promote peace.

Treatment of dried perennial ryegrass with aqueous citrate ion from sodium citrate chelates calcium from the grass which improves extracting juice from the grass. Addition of ascorbic acid to the aqueous solution decreases enzymatic browning of the juice. The juice is centrifuged and filtered. Microscopic examination of the centrifuged and filtered juice that has been stained with methylene blue demonstrates a cellulose content less than extracted wheat grass. Processing the dried perennial ryegrass can be achieved without electricity. Extraction of nutrients from perennial ryegrass may help alleviate world food shortages and may promote peace.

A process of producing beverage includes the steps of washing cactus fruit and pitaya with clean water; drying the clean cactus fruit and pitaya; juicing the cactus fruit to obtain juice of the cactus fruit and juicing the pitaya to obtain juice of the pitaya respectively; filtering the juice of the cactus fruit and the juice of the pitaya respectively; mixing the filtered juice of the cactus fruit and the filtered juice of the pitaya with water to obtain a solution; pouring yeast and gram-positive bacteria in the solution wherein the yeast is Saccharomyces boulardii and the gram-positive bacteria includes Lactobacillus acidophilus and Bifidobacterium longum; and fermenting the solution until beverage is produced wherein fermentation temperature is between 26 C. and 35 C. and fermentation time lasts for 3 to 10 days.

A process of producing beverage includes the steps of washing cactus fruit and pitaya with clean water; drying the clean cactus fruit and pitaya; juicing the cactus fruit to obtain juice of the cactus fruit and juicing the pitaya to obtain juice of the pitaya respectively; filtering the juice of the cactus fruit and the juice of the pitaya respectively; mixing the filtered juice of the cactus fruit and the filtered juice of the pitaya with water to obtain a solution; pouring yeast and gram-positive bacteria in the solution wherein the yeast is Saccharomyces boulardii and the gram-positive bacteria includes Lactobacillus acidophilus and Bifidobacterium longum; and fermenting the solution until beverage is produced wherein fermentation temperature is between 26 C. and 35 C. and fermentation time lasts for 3 to 10 days.

The present technology provides a method for preparing an acid-reducing filter that includes depositing a mineral blend layer to a filter substrate, where the mineral blend layer comprises calcium carbonate and magnesium carbonate at a weight ratio of about 1:10 to about 10:1, the mineral blend is free of soluble halide or hydroxide salts of alkali or alkaline earth metals, and the mineral blend layer is insoluble in water.

The present invention provides a novel Pichia kluyveri strain (CCTCC NO: M 2015626) and the method of using this new strain to produce fermented nonalcoholic red bayberry juice. The method comprises incubating Pichia kluyveri CCTCC NO: M 2015626 with red bayberry juice in a fermentation process to make the fermented nonalcoholic juice, which includes an aerobic, anaerobic and a low temperature fermentation. The fermented bayberry juice of the present invention has bright color, low alcohol content (<0.5%) and high nutritional values. It maintains the characteristic fruity flavor of red bayberries with added mellow taste and aroma from the fermentation.

The present invention provides a novel Pichia kluyveri strain (CCTCC NO: M 2015626) and the method of using this new strain to produce fermented nonalcoholic red bayberry juice. The method comprises incubating Pichia kluyveri CCTCC NO: M 2015626 with red bayberry juice in a fermentation process to make the fermented nonalcoholic juice, which includes an aerobic, anaerobic and a low temperature fermentation. The fermented bayberry juice of the present invention has bright color, low alcohol content (<0.5%) and high nutritional values. It maintains the characteristic fruity flavor of red bayberries with added mellow taste and aroma from the fermentation.

This disclosure describes a composite filter aid containing a structured composite material formed by agglomerating an mineral with a protein-adsorbing binder, in which structured composite material includes a particle of the protein-adsorbing binder bonded to a plurality of particles of the mineral, and a permeability of the structured composite material is greater than permeabilities of both of the mineral and the protein-adsorbing binder. Also disclosed herein are processes for making composite filter aids and filtering methods using the composite filter aids.