385results about How to "High in flavonoids" patented technology

The present invention relates to American goldenrod herb total flavone extract and its preparation process and use. The American goldenrod herb total flavone extract contains quercetin, quercetin-3-O-beta-D-heteroside, kaempferol-3-O-alpha-L-rhamnoside, chlorogenic acid, etc. capable of preventing and treating senile dementia, various inflammatory respiratory diseases, esophagus cancer, etc. The preparation process is simple, high extracting rate, and the extract has high pharmacological effect, stable property, low toxicity and controllable quality.

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 provides fresh and humid tartary buckwheat noodles. The noodles are prepared from, by weight, 58-67 parts of medium-strength wheat flour, 10-15 parts of tartary buckwheat germinating bud flour, 19-29 parts of tartary buckwheat puffing whole flour, 1-3 parts of salt, 1.4-2.5 parts of sa-hao seed gum and 1.6-4.1 parts of a compound noodle improving agent. The invention further provides a preparing method of the fresh and humid tartary buckwheat noodles. Firstly, the tartary buckwheat puffing whole flour is prepared, and then the medium-strength wheat flour, tartary buckwheat germinating bud flour, the tartary buckwheat puffing whole flour, the salt, the sa-hao seed gum and the compound noodle improving agent are mixed; the fresh and humid tartary buckwheat noodles are prepared according to the steps of dough kneading, primary curing, rolling pressing, secondary curing, continuous calendering, cooking, ice water soaking and washing and packaging of the finished products. The fresh and humid tartary buckwheat noodles prepared through the method have the nutrient function of balancing diet and also have a good promoting effect on softening blood vessels, reducing blood sugar and resisting oxidization.

The invention relates to the microbial field, in particular to bacillus amyloliquefaciens LSSE-62 and application thereof. According to the invention, a new bacillus amyloliquefaciens strain is screened, wherein the collection number is CCGMCC No. 4157; and through the strain, plasmin can be prepared by efficiently utilizing fermentation of chickpea, and antithrombin active ingredient can be secreted, so that the total phenol content, the total flavone content and the antioxidant activity of the chickpea are improved. A plasmin health-care food prepared by fermenting the chickpea with the strain has various health-care functions.

The invention discloses a solid fermentation medium for phellinus igniarius mycelium and a solid fermentation cultural method for the phellinus igniarius mycelium, belonging to the technical field of phellinus igniarius artificial culture. Corn flour, wheat bran and the like are used as materials for preparing culture medium which can be used for the solid fermentation culture medium for the phellinus igniarius mycelium. Compared with the current phellinus igniarius mycelium liquid fermentation and phellinus igniarius solid cultural method, the cultural method can acquire much phellinus igniarius mycelium while economical and convenient to operate; moreover, the content of polysaccharide and flavone is higher than that of crude polysaccharides and flavone in each gram of sporophore.

The invention discloses a method for extracting polysaccharides and flavones from Gynura divaricata, which comprises the following steps of: (1) collecting leaf or stem of Gynura divaricata as raw material, removing impurities, pulverizing, extracting with water at a constant temperature, and filtering to obtain an extractive solution; (2) concentrating the extractive solution to obtain a concentrated solution; (3) adding a precipitant to the concentrated solution to separate out the polysaccharides precipitate, and separating the precipitate and the supernatant; (4) drying the precipitate to obtain Gynura divaricata polysaccharides extract; (5) recovering the solvent from the supernatant, adding water to the substrate to obtain flavones crude extractive solution; (6) purifying the flavones crude extractive solution with a resin column, eluting with distilled water, eluting with ethanol aqueous solution until no flavones are detected in the eluate, and mixing the ethanol eluates; and (7) recovering ethanol under reduced pressure, and drying the substrate to obtain flavones extract. The inventive method has the advantages of rapidness, convenience, low cost, high yield, etc.

The invention relates to an anoectochilus roxburghii flavone extraction process and application thereof in skin care products. The extraction process comprises the following steps of S1, conducting pulping, freeze drying and smashing on the anoectochilus roxburghii in sequence, and conducting extraction on the smashed anoectochilus roxburghii powder to obtain an anoectochilus roxburghii flavone crude extract liquid; S2, filtering the crude extract liquid obtained in the S1, reducing pressure and concentrating to obtain an anoectochilus roxburghii flavone crude extract; S3, conducting purification on the anoectochilus roxburghii flavone crude extract by adopting a Sephadex LH-20 gel column, so that an anoectochilus roxburghii flavone extract is obtained, wherein technological conditions in the S1 for freeze drying is a freezing temperature of 70-80 DEG C, freezing time of 40-60 hours and vacuum pressure of 15-25Pa. The provided extraction technology has high an extraction rate, and the anoectochilus roxburghii flavone extract obtained by extraction has high content of effective constituents, less impurities, and good antioxidant activity and tyrosinase activity inhibition.

The invention discloses a method for making green plum fruit wine. Green plum fruits are used as a raw material. The method for making the green plum fruit wine comprises preparation of a culture medium, pulp blending, amplified culture of active dry yeast, main fermentation, post fermentation, blending, inspection and storage. The method has the advantages of innovativeness of the fermentation process, unique process, low cost, full space utilization and capability of improving the utilization rate and comprehensive economic value of the green plum resource; and the brewed green plum fruit wine has high total flavone content (141.48mg / L), high wine yield (260.1 percent) and high alcoholic strength (10.2 percent).

The invention relates to the technical field of biological fermentation food, in particular to a making method of function-enhanced fermented soybean leisure food. The making method includes following steps: (1), pre-treating: weighing, cleaning and steaming soybean, and using aspergillus oryzae composite enzyme liquid to soak the soybean to obtain zymolytic soybean; (2), fermenting: using a composite bacillus bacterium suspension to pre-ferment the zymolytic soybean, and using a composite lactobacillus bacterium suspension and a composite yeast bacterium suspension for combined post-fermentation to obtain fermented soybean; (3), blending and lyophilizing: blending, forming and lyophilizing the fermented soybean to obtain a finished product. The making method is short in production period and controllable in production process, healthcare function of the fermented soybean is enhanced, and flavor of the fermented soybean is improved.

The invention belongs to the technical field of food processing and particularly relates to a product obtained by probiotic fermentation of rose residues and a preparation method of the product. By adoption of lactobacillus plantarum and bacillus natto for complex fermentation of the rose residues, the product with high content of polyphenols and flavones and high antioxidant capacity is obtained,the problem of recycling of rose processing byproducts can be solved beneficially, and a new approach is provided for development and utilization of natural plant polyphenols and flavones.

The invention discloses tartary buckwheat yoghourt and a preparation method thereof. The tartary buckwheat yoghourt is fermented by feed liquid. The feed liquid comprises the following raw materials in parts by weight: 20-30 parts of tartary buckwheat rice milk, 10-20 parts of tartary buckwheat sprout milk, 50-70 parts of skimmed milk, 3.01-6.02 parts of sweetening agent, and 0.1-0.5 parts of stabilizing agent, wherein the inoculum size of a leavening agent is 3-5%. The tartary buckwheat yoghourt is unique in taste, and has rich nutritional ingredients such as protein, vitamins, mineral elements, flavonoid compounds and the like.

The invention belongs to the field of technologies for extracting plants, and particularly relates to a method for extracting thanakha. The method for extracting the thanakha includes carrying out micro-jet extraction on thanakha powder to obtain extract. The method has the advantages that the method is high in extraction efficiency, flavonoid compounds in the thanakha are rarely destroyed, the thanakha extract extracted by the aid of the method is high in total flavonoid content, the method is beneficial to realizing effects of the thanakha, and the total flavonoid content of the thanakha canreach 4-10 mg / mL under the condition of the relative density of 1.020-1.080; the method is easy to implement and suitable for industrial popularization and application; as proved by experimental results, the thanakha extract extracted by the aid of the method is high in safety, obvious broad-spectrum ultraviolet absorption effects can be realized by the thanakha extract, and diversified free radicals can be scavenged by the thanakha extract.

The invention discloses a method for producing water chestnut sheet jelly, which comprises the following steps: adding flavone substances and dietary fiber separated and extracted from waste of water chestnut processing into water chestnut starch, corn starch, potato starch and sweet potato starch; stirring the mixture to obtain slurry; and preparing to obtain the water chestnut sheet jelly. The method extracts water chestnut flavones and the dietary fiber from mass processing waste caused by the current water chestnut production to realize waste utilization, and reduces the production cost of the water chestnut sheet jelly by adding accessories such as the corn starch, the potato starch and the sweet potato starch, does not influence the quality of the water chestnut sheet jelly, the content of functional ingredients of the sheet jelly is improved obviously, the stretching force of the water chestnut sheet jelly is increased by 11.5 percent, the boiling loss rate is increased by 25.0 percent, the swelling capacity is reduced by 8.0 percent, the content of flavone compounds is increased by 40mg / 500g, the dietary fiber is increased by 0.1g / g, and the water chestnut sheet jelly has high nutrition and health care values.

The invention belongs to the technical field of the preparation of active substances in traditional Chinese medicines, and especially relates to a preparation technology and a purpose of citrus grandis peel flavones. The preparation technology comprises steps of (1) pre-treating, wherein peels of fresh ripe fruits are cut into strips for later use; (2) extracting, wherein an ethanol solution is added to the citrus grandis peel strips, the peels are dipped, heated until boiled, and an extract is obtained; (3) condensing, wherein the extract is condensed until a total flavonoid content is higher than 38.33mg / mL, and the condensate is obtained; (4) separating and purifying; and (5) drying. The invention is advantaged in that: the preparation technology of citrus grandis peel flavones provided by the invention is stable and applicable; the flavones content of the product is higher than that obtained with prior technologies; the utilization rate of the raw materials is improved, and the extraction rate of effective components is improved; the citrus grandis peel flavones can be used for treating hyperlipidemia, reducing blood fat, treating cardiovascular diseases and enhancing cardiovascular functions.

The invention discloses an extract of humulus scandens merr to be full-grass of Moraceae Humulus plant, which comprises the following steps: refluxing and extracting Humulus plant through solvent water or 5-90% low-grade alcohol at 50-90 deg. c; adsorbing through large-hole adsorbing resin; eluting; drying; obtaining the extract with total flavone content at 35-80%. The invention also provides an application as health product and drug composition of Humulus plant to release skin pruritus and allergic phenomenon.

The invention belongs to the field of food fermentation, and in particular relates to a method for preparing pomegranate fruit vinegar. The method solves the technical problems that the pomegranate fruit vinegar produced by adopting the liquid-liquid fermentation method has poor flavor and certain nutritional substances are lost in the prior art. According to the technical scheme for solving the technical problem, the method for preparing the pomegranate fruit vinegar mainly comprises the following steps of: (A), alcoholic fermentation; and (B), acetic fermentation. According to the method for preparing the pomegranate fruit vinegar, the produced pomegranate fruit vinegar does not contain any preservative, is red and bright, and has thick aroma; and nutritional components and aromatic substances in pomegranate are furthest kept.

The invention relates to a cultivation medium and cultivation method for artificially-cultivated phellinus igniarius and aims to solve the problems that artificial phellinus igniarius cultivation is just started, a small amount of exploring experiments are performed in some regions, and the immature cultivation technology is low in yield, poor in phellinus igniarius quality and low in phellinus igniarius effective component content. The method includes: preparing cultivation medium which comprises, by weight, 56 parts of miscellaneous wood chips, 32 parts of cottonseed hull, 10-13 parts of fresh pig manure, 1 part of sugar and 1 part of quick lime, wherein the mass ratio of the nutrition mentioned above and water is 1:1.2; preparing a phellinus igniarius cultivation bag, sterilizing at high temperature, inoculating activated phellinus igniarius mother strain, cultivating for 20-25 days until the bag is filled with mycelia, cutting an arc-shaped small opening in the middle of the cultivation bag, controlling fruiting temperature at 35 DEG C, keeping the air moist, cultivating for 25-30 days, and harvesting when the fruiting bodies are ripe. Compared with the prior art, the cultivation method has the advantages that the production cycle is short, the fruiting bodies are high in yield, good in quality and high in flavonoid content.

The invention discloses a mushroom culture material, comprising wheat bran, wood chip, gypsum, seed husk and a mugwort adjuvant material, wherein the mugwort adjuvant material accounts for 3 to 7% of the mushroom culture material. The invention further discloses a preparation method for the mushroom culture material. The preparation method comprises the following steps: uniformly mixing wheat bran, wood chip, gypsum, the mugwort adjuvant material, seed husk and sugar, adding water and carrying out stirring to allow a material-water weight ratio to be 1: 1.0 to 1: 1.5. The invention has the following advantage: since mugwort is used as a component of the adjuvant material for preparation of the mushroom culture material, a good mushroom culture effect is obtained.

The invention belongs to the food processing field of staple food and relates to buckwheat steamed bread with a high flavone content and a preparation method of the buckwheat steamed bread. The buckwheat steamed bread is prepared from the following components: high gluten wheat flour, tartary buckwheat powder, sweet buckwheat powder, alpha-amylase, pentosanase, water and yeast. The preparation method of the buckwheat steamed bread comprises the following steps of: firstly, carrying out vacuum freeze drying and ultrafine grinding treatment on the tartary buckwheat powder and the sweet buckwheat powder, respectively; then, uniformly mixing the high gluten wheat flour, the tartary buckwheat powder, the sweet buckwheat powder, the alpha-amylase, the pentosanase and the yeast and then adding water to the mixture; and finally, mixing, tabletting, dividing and forming, fermenting, cooking, cooling and packaging to obtain the buckwheat steamed bread with the high flavone content. According to the buckwheat steamed bread with the high flavone content and the preparation method of the buckwheat steamed bread, the content of the favone in the buckwheat is improved, processing performances, such as elasticity and viscosity, of buckwheat dough are improved, and the rough mouthfeel of the product is improved by applying advanced technologies such as vacuum freeze drying, ultrafine grinding and bio-enzyme treating. The buckwheat streamed bead produced by the preparation method disclosed by the invention is fine in mouthfeel, can be used as staple food for long-term consumption, higher in flavone content, and is provided with a healthcare function of regulating lipid and reducing blood glucose by buckwheat.

The invention discloses a method for preparing osmanthus concrete and osmanthus total flavonoid through an enzyme hydrolysis technology. The method comprises the following steps of: carrying out vacuum drying; carrying out grinding treatment; carrying out solid enzyme hydrolysis by using a beta-D-glycuronide solution prepared from condensed water collected in a cooling way through the vacuum drying; extracting the osmanthus concrete through petroleum ethers; extracting a crude product of the osmanthus total flavonoid through the assistance of ultrasonic waves; and refining the osmanthus total flavonoids. According to the method, the problem of preservation of fresh osmanthus is effectively solved; the loss of water-soluble aroma components and flavonoid functional components in a water-phase solution is reduced; and the extraction yield and the product quality of the osmanthus concrete are effectively enhanced. The osmanthus concrete prepared by adopting the method has product yield more than and equal to 7 percent (in terms of dry osmanthus) and absolute oil content more than and equal to 90 percent; and a crude extract of the osmanthus total flavonoid is enhanced in product yield by more than 10 percent and increased in total flavonoid content to more than 80 percent, and therefore, the value of a product is effectively enhanced and the application range of the product is effectively enlarged.

The invention relates to a preparation method of a dandelion extract. The preparation method comprises the following steps of water extraction, decompress concentration, alcohol precipitation, pH value regulation, macroporous adsorption resin purification, concentration, drying and the like. A technology is simple and easy to operate, used macroporous resin can be regenerated and reused, preparation cost is low, and environmental pollution is low; an ethanol solution serves as an extracting and eluting solvent, and is high in safety, low in price, easy to obtain and low in production cost; and the obtained dandelion extract has high contents of total flavones and cafeic acid, has complete ingredients, not only contains effective ingredients such as flavones and phenolic acids, but also contains ingredients such as coumarin and esters, wherein the content of the total flavones in medicinal materials is increased from 2% to be above 50%, and the content of the cafeic acid is increased from 0.02% to be above 0.8%.

The invention discloses a tartary buckwheat peach slice and a preparing method thereof. The tartary buckwheat peach slice adopts raw materials of sticky rice powder, walnut kernel, white sugar, maltose, vegetable oil and tartary buckwheat powder; the tartary buckwheat powder is prepared through shelling and pulverizing seeds of the tartary buckwheat to more than 160 meshes; when the peach slice is prepared, the tartary buckwheat powder and the sticky rice powder are mixed to prepare mixed powder; and the tartary buckwheat powder accounts for 20 to 30 percent of the mixed powder. The tartary buckwheat peach slice abundantly contains flavone, has exquisite mouthfeel, unique flavor and is easy to digest and absorb.

The invention discloses a propolis flavonoid extractive and a preparation method thereof, which belong to the field of traditional Chinese medicine modernization. According to the technical scheme, the preparation method comprises the following steps of: freezing propolis at -40 DEG C to -80 DEG C, and crushing the frozen propolis; adding alcohol into the crushed propolis, and performing extraction on the crushed propolis by an ultra-high-pressure extraction device, and concentrating and drying an extracting solution, thereby obtaining the propolis flavonoid extractive. The propolis flavonoid extractive and the preparation method provided by the invention have the advantages that the yield of propolis flavonoids is high; the extractive liquid is clear and is easy to filter; and the preparation method is simple to implement, and is suitable for industrial mass production.

The invention discloses a pueraria lozenge. The pueraria lozenge comprises following components by weight: 70 parts of pueraria whole powder, 5-20 parts of xylitol, 10-25 parts of maltodextrin, 0.5-1 part of alpha-amylase, 0.5-2.5 parts of citric acid, 0.01-0.03 parts of sucralose and 0.5-1.5 parts of magnesium stearate, and the lozenge is uniform and smooth, and in a color of clear milky white. The invention further discloses a preparation method of the pueraria lozenge. The pueraria lozenge, provided by the invention, fills the market blank and enriches the type of the products processed by pueraria, and has the advantages of high nutrition value and healthcare effect, low calorie, good mouth feel and decayed tooth prevention function; and the preparation method is simple in production process and short in process flow, avoids complex processes with higher costs in the prior art such as extraction, soft material preparation, pelleting, etc., and is low in facility request and easy to operate and control.

The invention relates to a preparation process of honeysuckle tea. The preparation process comprises six steps of raw material collection, spreading for water removal, steaming for water removal, water removal with a roller, rolling for shaping, and baking for flavoring. The preparation process combines the three water removal ways, and can effectively remove green smell of fresh honeysuckle leaves and simultaneously promote aromatic substances to volatile, so that the honeysuckle tea leaves obtained from water removal are fresh and green in color, aromatic in smell, and free from burnt edges and burnt tips; and during the steaming for water removal, the green smell of the honeysuckle is promoted to discharge at a certain temperature and under certain pressure in a stewing process, the green smell is discharged out of a steam water remover through vacuumizing, the honeysuckle is under a negative pressure state due to vacuumizing, and then steam is filled in a circulating way to pressurize so as to completely discharge the green smell of the honeysuckle and to promote the aromatic substances of the honeysuckle to volatile at the same time. The honeysuckle tea prepared by the process not only has remarkable functions of clearing away heat and toxic materials, eliminating inflammation, sterilizing, relieving summer heat and restlessness, reducing blood pressure and the like, but also has a significant effect in low-temperature preparation; and meanwhile, the honeysuckle tea is sweet in mouthfeel, fresh in color, aromatic and intense in tea flavor, and easy to be popular in people.

The invention relates to a lipid-lowering and liver-protecting herbal tea which is mainly composed of the eight components of: licorice, honeysuckle flower, chrysanthemum, cassia seed, hawthorn fruit, Mongolian milkvetch root, oriental waterplantain tuber, and Chinese magnoliavine fruit. The formulas for the herbal tea can be divided into a common formula and a sugar-free formula. According to the common formula, a sucrose sweetening agent is added. According to the sugar-free formula, sugar stevia leaves are added to be decocted together, or sucralose, aspartame, or xylitol is added. All the components adopted by the invention are natural raw materials. A total flavonoid content of the herbal tea is high. The tea has substantial functions such as lipid lowering and liver protecting. The herbal tea also has functions of blood pressure reducing, cholesterol reducing, cardiovascular disease preventing, and the like.

The invention discloses a fertilizer for medicinal chrysanthemums, which is characterized by comprising the following raw materials in percentage by weight: 31 to 33 percent of urea, 15 to 20 percent of monoammonium phosphate, 12 to 18 percent of calcium superphosphate, 20 to 27 percent of potassium chloride, 1 percent of zinc sulfate, 1 percent of borax and 10 percent of zeolite. The fertilizer for the medicinal chrysanthemums can improve the yield and the quality of the chrysanthemums, can save fertilizer cost, and can also balance soil nutrients.

The invention provides an extraction method and application of total flavone extract from lonicera macranthoides leaves. The total flavone of lonicera macranthoides leaves is furthest extracted by adopting a water-extraction and alcohol precipitation process; and the flavone compound is selectively separated through macroporous resin, and is concentrated and dried to obtain the flavone compound with high purity. The process is simple, and is suitable for large-scale industrial production, and the total flavone content of the total flavone extract prepared from the lonicera macranthoides leaves is higher than 50 percent. The total flavone extract has excellent activity in treating autoimmune hepatitis, hyperglycemia and hyperlipidemia syndromes.

The invention discloses compound miracle fruit leaf extract prepared by Chinese herbal medicine raw materials. The Chinese herbal medicine raw materials comprise a main material and an auxiliary material, wherein the main material is miracle fruit leaf, and the weight percentage of the miracle fruit leaf is 30-50%; the auxiliary material is the combination of optional three of red peony root, tribulusterrestris, olibanum, radix curcuma and radix astragali, and the weight percentage of the optional three of the red peony root, the tribulusterrestris, the olibanum, the radix curcuma and the radix astragali is 20-30%, 10-30% and 10-20%. The invention further discloses a preparation method of the compound miracle fruit leaf extract. The method includes: preparing the Chinese herbal medicine raw materials, preprocessing, extracting, coarsely filtering, finely filtering, concentrating, redissolving and sterilizing. The invention also discloses application of the compound miracle fruit leaf extract to whitening cosmetics. The compound miracle fruit leaf extract has both antioxidant activity and tyrosinase inhibitory activity, overcomes the defect that the miracle fruit leaf only has high antioxidant activity, and is high in flavonoid content and tyrosinase inhibition rate.

The invention relates to the technical field of dracocephalum moldavica extracts and provides a dracocephalum moldavica extract and a preparation method and application thereof. The mass percentage of total flavone in the dracocephalum moldavica extract is 50.3-58.5%. The content of total flavone in the dracocephalum moldavica extract is substantially increased compared with the content of total flavone in an existing dracocephalum moldavica extract. The high dose group and the medium dose group of the dracocephalum moldavica extract have a better curative effect on myocardial ischemia compared with heart-benefiting BaDiRanJiBu subgrains. It is shown that the dracocephalum moldavica extract has a certain protective effect on myocardial ischemia injuries of rats. The dose of the medium dose group of the dracocephalum moldavica extract and the dose of the low dose group of the dracocephalum moldavica extract are 25% and 12.5% of the taking dose of the dracocephalum moldavica extract respectively, and therefore the dose is greatly reduced.