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115 results about "Aeonium glutinosum" patented technology
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Aeonium glutinosum is a species of flowering plant in the family Crassulaceae. It has fairly thick leaves and its appearance varies depending on its growing conditions. One characteristic is the very sticky stem of the inflorescence.
Method for preparing ginseng and coix seed mixture and ginseng and coix seed paste
ActiveCN102415525AHigh total extraction rateNo pollution in the processFood preparationDigestionAbsorption rate
The invention provides a method for preparing a ginseng and coix seed mixture and a ginseng and coix seed paste. Raw materials comprise 1 to 10 parts of ginseng, 10 to 30 parts of coix seed, 2 to 10 parts of lotus seed, 10 to 35 parts of glutinous rice, 5 to 20 parts of black rice, 10 to 30 parts of flour, 2 to 15 parts of black sesame, 1 to 6 parts of walnut kernel, 1 to 10 parts of peanut kernel, 3 to 10 parts of malto dextrin, 1 to 4 parts of black soya bean, 1 to 4 parts of small red bean, 1 to 10 parts of edible modified starch and 2 to 10 parts of white granulated sugar. The ginseng is subjected to supercritical CO2 extraction, the green production process is really realized, and the total extraction rate of active substances such as ginsenoside and the like is over 90 percent. The obtained product is fine powder without cakes, is easy to store and convenient to use, has characteristics of fine and smooth texture, delicious taste and tasty mouthfeel, cleanness and faint scent, and high digestion and absorption rate of natural nutrients, and maintains natural nutrient components of the raw materials, and improves the mouthfeel and the nutrient component absorption rate.
Owner:TIANJIN UNIV
Shizandra berry health-care wine
The invention relates to shizandra berry health-care wine. The shizandra berry health-care wine is characterized by being prepared by the steps of respectively taking shizandra berry, common dodder, semen plantaginis, wolfberry fruit and raspberry, and providing a concentrated solution to cook and ferment together with sticky rice by a known ethanol extraction method; and obtaining a crude filtrate, evenly mixing and blending the materials, and placing the mixture for 3-5 months and filtering to obtain the shizandra berry health-care wine.
Owner:王建民
Wolfberry fruit and sunflower seed congee for cancer prevention
InactiveCN103461777ASweet and sour tasteThe production process is simple and environmentally friendlyFood preparationCancer preventionGinkgo biloba
A wolfberry fruit and sunflower seed congee for cancer prevention comprises, by weight, 180-200 parts of glutinous rice, 35-45 parts of peanut, 40-60 parts of sunflower seed, 10-15 parts of wolfberry fruit, 20-30 parts of broccoli, 20-30 parts of celery, 30-40 parts of shiitake, 20-30 parts of golden mushroom, 4-5 parts of Rhizoma Polygonati Odorati, 4-5 parts of Gynostemma pentaphylla, 4-5 parts of lily, 5-6 parts of Twinleaf Zzornia, 4-5 parts of Panax Notoginseng, 3-4 parts of Japanese Thistle Herb, 3-4 parts of Folium Ginkgo, 2-3 parts of apple leaf, 20-30 parts of pineapple vinegar, 60-80 parts of yellow rice wine, a proper amount of olive oil and a proper amount of water. The wolfberry fruit and sunflower seed congee for cancer prevention has a sour, sweet and delicious taste and has a simple and environmentally-friendly making technology; and traditional Chinese medicinal materials comprising the Rhizoma Polygonati Odorati, the Gynostemma pentaphylla, the lily and the like are added, so the congee has certain cancer prevention efficacies, can be eaten by most people, and is a best daily healthcare product.
Owner:杨如义
Method for breeding purple-plant purple fragrant glutinous rice variety
InactiveCN104542263ABoth medicine and food have good health effects and valueGood health valuePlant genotype modificationHuskAeonium glutinosum
The invention discloses a method for breeding a purple-plant purple fragrant glutinous rice variety. The method specifically comprises the following steps: collecting a purple-plant purple glutinous rice variety and a fragrant type glutinous rice variety respectively, performing combining ability determination, and selecting a purple-plant purple glutinous rice variety I with strong combining ability and a fragrant type glutinous rice variety II with strong combining ability respectively; introducing genes for controlling purple rice and purple plants in the purple-plant purple glutinous rice variety I into the fragrant type glutinous rice variety II to obtain a hybrid first generation III with a target gene for polymerization control of purple rice, purple plants, fragrance and glutinous rice; performing continuous selfing breeding to obtain a stable purple-plant purple fragrant glutinous rice strain IV; and performing variety comparison test and multipoint test to obtain a purple-plant purple fragrant glutinous rice variety V. The purple-plant purple fragrant glutinous rice variety V bred by the method disclosed by the invention is high in yield and also is rich in plant and rice fragrance, and the rice has purple husks, is glutinous, and has effects of being used as a medicine and a food; and in the seedling stage of the rice plants, the whole rice plants are purple except roots, and after grain grouting, the color gradually turns into green.
Owner:文山壮族苗族自治州农业科学院
Nutritional wild fern root vinegar and preparation method thereof
InactiveCN103468558AHigh economic valueNourishing yin and aphrodisiacVinegar preparationAeonium glutinosumFermentation
The invention provides nutritional wild fern root vinegar and a preparation method thereof, and relates to the technical field of food processing. The nutritional wild fern root vinegar is prepared by the steps of adding nutritious traditional Chinese medicines into fern roots serving as main raw materials and sticky rice serving as auxiliary materials, conducting saccharification, alcoholization and acidification fermentation by a traditional solid fermentation process, and then mixing with various condiments. The nutritional wild fern root vinegar provided by the invention is faint in scent, strong, soft and lingering in sour, mellow and sweet, is a condiment and also is a nutritional health-care product.
Owner:BIJIE TIANHE FOOD
Grape corn honey tea
A grape corn honey tea is composed of the following raw materials in parts by weight: 280 to 300 parts of grape, 45 to 55 parts of sweet niblet, 40 to 45 parts of lotus root, 10 to 15 parts of kidney bean, 10 to 15 parts of black glutinous rice, 10 to 15 parts of hazelnut kernel, 10 to 15 parts of pine nut kernel, 400 to 500 parts of lemon juice, 50 to 60 parts of red wine, 5 to 7 parts of radix pseudostellariae, 5 to 7 parts of mint, 8 to 10 parts of balsam pear slice, 4 to 6 parts of lily flower, 3 to 5 parts of chrysanthemum, 3 to 5 parts of ligustrum lucidum, 3 to 5 parts of ligustrum lucidum, 3 to 5 parts of camellia leaf, 8 to 10 parts of food additive, 80 to 100 parts of honey, and a proper amount of water. The grape corn honey tea is rich in nutrients, has a sweet and fragrant taste, and has the functions of lubricating the intestines and keeping healthy. Lotus root, sweet niblet, and black glutinous rice are added, thus the tea has the functions of removing internal heat and beautifying, furthermore, extracts of traditional Chinese herbals such as radix pseudostellariae, mint, balsam pear slice, lily flower, and chrysanthemum are added at the same time, and thus the tea has the healthcare function and is suitable for most people to drink.
Owner:高天时
Brewing method of perilla leaf qlutinous rice wine
InactiveCN102925318AIncrease heat productionPromote circulationAlcoholic beverage preparationYeastHordeum vulgare
The invention discloses a brewing method of perilla leaf qlutinous rice wine. The perilla leaf qlutinous rice wine brewed by the method not only maintains the characters of high quantity of heat production rich carbohydrates, protein, vitamin B, minerals of the qlutinous rice wine, but also has the function of dispelling cold and relieving exterior, opening the inhibited lung energy and relieving a cough, regulating vital energy and regulating the middle warmer, etc. The technical scheme of the invention is as follows: boiling the fresh and clean perilla leaf into soup in the rainy season, preparing perilla leaf distiller's yeast with the soup and barley flour for later use; making glutinous rice into cooked rice, and adding the crushed perilla leaf distiller's yeast into the cooked glutinous rice with the weight proportion of perilla leaf distiller's yeast to the glutinous rice being 1:5, and uniformly stirring the mixture so as to obtain the perilla leaf qlutinous rice wine after fermentation for 3 days.
Owner:镇江市丹徒区上党墅农茶叶专业合作社
Brewing method of papaya and rosa roxburghii yellow rice wine
InactiveCN106085744AHigh in nutrientsHigh nutritional valueAlcoholic beverage preparationAdditive ingredientAeonium glutinosum
The invention discloses a brewing method of a papaya and rosa roxburghii yellow rice wine and belongs to the field of yellow rice wine brewing. The brewing method is characterized in that the papaya and rosa roxburghii yellow rice wine takes nutritional and health-care rosa roxburghii and papaya as raw materials, and glutinous rice as the matrix, is added with nutritional ingredients of a yellow rice wine, and is subjected to such brewing procedures as raw material pretreatment, auxiliary material pretreatment, glutinous rice pretreatment, curing, diastatic fermentation, tank-filling fermentation, microwave irradiation and fragrance enhancing after-curing, active substances of the raw materials are fully retained, the nutritional value of the yellow rice wine is improved, and the yellow rice wine is soft and pure in taste and also has the health-care effects of improving appetite, promoting digestion, nourishing and beautifying.
Owner:彭常安
Preparation method of rhodomyrtus tomentosa and glutinous rice wine
InactiveCN104479957AEfficient use ofEasy to prepareAlcoholic beverage preparationMicroorganism based processesFruit juiceRHODOMYRTUS TOMENTOSA FRUIT
The invention discloses a preparation method of a rhodomyrtus tomentosa and glutinous rice wine. The preparation method comprises the following steps: firstly, juicing fresh rhodomyrtus tomentosa fruits to obtain rhodomyrtus tomentosa juice and rhodomyrtus tomentosa pumace for later use; then cooking glutinous rice; adding a certain amount of distiller's yeast for performing preliminary saccharification; then transferring the cooked glutinous rice into a container, sprinkling the rhodomyrtus tomentosa juice, uniformly mixing; embedding the rhodomyrtus tomentosa pumace wrapped by using a gauze in the cooked glutinous rice, adding a certain amount of water, sealing for performing saccharification and fermentation for 5-10 days, then opening a small hole to add trace bamboo salt water solutions, sealing to continuously ferment for 20-30 days; and finally, performing filter pressing or centrifugal separation on the fermented glutinous rice to obtain a crude product of the rhodomyrtus tomentosa and glutinous rice wine, and performing secondary filtration, sterilization and ageing so that the rhodomyrtus tomentosa and glutinous rice wine can be obtained. The preparation method disclosed by the invention is simple; the fresh rhodomyrtus tomentosa fruits are effectively and comprehensively utilized; the prepared rhodomyrtus tomentosa and glutinous rice wine is sweet and mellow in taste and developmental in nutrition, has a taste of the rhodomyrtus tomentosa fruits, and is rich in amino acids, vitamins, trace elements and the like.
Owner:罗生芳 +1
Production method of Corsvenor Momordica Fruit glutinous rice wine
InactiveCN104004617AAbundant resourcesHigh nutritional valueAlcoholic beverage preparationMicroorganism based processesSnow moldMomordica
Owner:GUANGXI UNIVERSITY OF TECHNOLOGY
Rosa roxburghii liquor and preparation method thereof
InactiveCN107723158APreserve rich fruity aromaHigh in nutrientsDigestive systemAlcoholic beverage preparationYeastAeonium glutinosum
The invention belongs to the technical field of fruit wine preparation and particularly provides a rosa roxburghii wine and a preparation method thereof. 80-110 parts of glutinous rice, 20-30 parts ofwhite sugar, 10-20 parts of dried rosa roxburghii, 1-3 parts of flos buddlejae, 0.45-0.55 part of distiller's yeast, 0.18-0.23 part of yeast, and 140-160 parts of water are used as raw materials. Through the adjustment of decoction, extraction, and fermentation processes, the active substances in the rosa roxburghii and flos buddlejae are retained to the utmost extent, the nutrient content of therosa roxburghii wine is improved, and the strong fruit aroma of the rosa roxburghii is retained. The rosa roxburghii wine has a savory and mellow taste, a fresh and cool mouthfeel, and qi-invigorating , blood-enriching, anti-liver-heat, anti-fatigue, digestion-promoting and other health effects.
Owner:贵州文松酒业有限公司
Method for simply producing black rice by using vaccinium bracteatum thumb leaves
The invention relates to a method for simply producing black rice by using vaccinium bracteatum thumb leaves. Leaves of vaccinium bracteatum Thumb contain various ingredients beneficial to the human body and have a long edible and medicinal history in China, Jiangsu province and Zhejiang province have custom to produce the black rice by using the accinium bracteatum thumb leaves among people. The method of the invention simplifies the traditional black rice production method, directly utilizes fresh or freeze-stored accinium bracteatum thumb leaves juice to cook the rice, has a same dyeing effect with the traditional method, and also sufficiently utilizes pigments, volatile oil, polysaccharides and various nutrients in the leaves. The method comprises the following steps: crushing fresh or freeze-stored vaccinium bracteatum Thumb leaves and water in a ratio of 1: (5 to 15) to obtain vaccinium bracteatum Thumb leaf juice; sufficiently stirring and mixing the vaccinium bracteatum Thumb leaf juice and sticky rice or polished round-grained rice in a ratio of (2 to 2.5): 1, beginning to cook, re-stirring sufficiently when the mixture is boiled, and then stewing until the rice is well cooked. The black rice is bright in color, refreshed and fragrant, instant to eat, and capable of being further processed into products such as black rice wine, black rice beverage, vegetable carbon black substituent and the like.
Owner:INST OF BOTANY JIANGSU PROVINCE & CHINESE ACADEMY OF SCI
Fermented morinda citrifolia yellow rice wine and production method thereof
InactiveCN105199906AImprove the taste of kojiHigh alcoholAlcoholic beverage preparationPectinaseBio engineering
The invention discloses fermented morinda citrifolia yellow rice wine and a production method thereof, and belongs to the technical field of bio-engineering. Fresh morinda citrifolia fruits are squeezed, filtered and treated by pectinase to obtain clear morinda citrifolia juice after the pretreatments, when raw materials are fed by using yellow rice wine, 80 to 85 percent of viscous rice, 15 to 20 percent of morinda citrifolia juice, 10 to 15 percent of natural yeast, 3 to 5 percent of pure culture yeast, 120 to 150 percent of water and 5 to 10 percent of brewing yeast are fermented to obtain fruit-taste yellow rice wine. The fermented morinda citrifolia yellow rice wine developed according to the process is fresh in fragrance, has slight fermented fruity fragrance, is thick and strong in wine fragrance and rich in nutrition, not only contains the amino acid, proteins, organic acid and the like of the traditional yellow rice wine, but also contains active ingredients of the morinda citrifolia such as rich vitamins, metal elements, polysaccharide, flavonoids, anthraquinones, alkaloids and the like, and has functions for resisting the oxidation, resisting the tumor, improving the immunity and the like.
Owner:JIANGNAN UNIV
Chrysanthemum chestnut liquor
InactiveCN102031210AImprove immunityLess irritatingAlcoholic beverage preparationLiver and kidneyRaw material
The invention relates to chrysanthemum chestnut liquor, which is prepared from the following raw materials by weight: 10 to 22 kilograms of chestnut, 80 to 95 kilograms of sticky rice, 2 to 6 kilograms of chrysanthemum, 3 to 8 kilograms of Chinese wolfberry, 0.5 to 3 kilograms of Chinese angelica, 2 to 5 kilograms of eucommia bark, 5 to 10 kilograms of tuber fleeceflower root and 4 to 8 kilograms of red jujube. The chrysanthemum chestnut liquor is mellow and soft and full of fragrance, has concentrated aftertaste, can promote body fluid at throats after being drunk, is small in pungency and unique, and has the health-care effects of nourishing kidney and tonifying yin, tonifying spleen and warming stomach, tonifying qi and blood, improving eyesight and invigorating blood circulation, maintaining beauty and keeping young, nourishing liver and kidney, reducing serum cholesterol, improving the immunity of human bodies, resisting ageing, preventing cancer and the like.
Owner:李荣华
Method for preparing health cordyceps sobolifera yellow wine with cordyceps sobolifera culture medium
InactiveCN105754798AFast full deepthroatImprove utilizationAlcoholic beverage preparationEconomic benefitsAeonium glutinosum
The invention discloses a method for preparing health cordyceps sobolifera yellow wine with a cordyceps sobolifera culture medium, and belongs to the technical field of biology. The health cordyceps sobolifera yellow wine is prepared by adding the cordyceps sobolifera culture medium which is subjected to high-speed crushing and ultrasonic cell breakage and cylinder flushing water at the same time during cylinder flushing for fermentation with sticky rice serving as a raw material, to fully extract effective components of cordyceps sobolifera in the cordyceps sobolifera culture medium. Therefore, the prepared health cordyceps sobolifera yellow wine has certain effects of enhancing the immunity of a human body, resisting aging and preventing diseases; meanwhile, due to the full use of the cordyceps sobolifera culture medium prepared from harvested and cultured cordyceps sobolifera, the economic benefit of cordyceps sobolifera cultivation is increased.
Owner:史经略 +2
Preparation method of isaria cicadae miq rice wine
InactiveCN104327993AEfficient extractionGood sedative and hypnotic effectAlcoholic beverage preparationMicroorganism based processesYeastIsaria cicadae
The invention discloses a preparation method of isaria cicadae miq rice wine, glutinous rice as a main fermentation substrate is added with isaria cicadae miq powder and sweet wine yeast for collaborative frequency sweep ultrasonic fermentation for preparation of the isaria cicadae miq rice wine. The isaria cicadae miq rice wine can realize the effective extraction of sedative hypnotic components of isaria cicadae miq, has very good sedative and hypnotic effect, is stronger than the pure isaria cicadae miq water extract, after 5 times of dilution, still has 40-63% DPPH (1,1-diphenyl-2-picryl-hydrazyl) removal rate, has strong free radical scavenging effect, plays the anti-aging and disease prevention roles to a certain extent, and has the important meaning to improve the added value of the isaria cicadae miq.
Owner:JIANGSU UNIV OF SCI & TECH
Preparation method for cistanche fermented wine and low wine prepared from cistanche fermented wine
ActiveCN105462769AReduce churnIncrease profitAlcoholic beverage preparationMicroorganism based processesYeastAlcohol
The invention discloses a preparation method for cistanche fermented wine. The preparation method includes the following steps that 1, materials are prepared and disinfected; 2, a matrix is prepared; 3, strain inoculation is conducted, wherein 5% to 10% of alcohol yeast trained to be alive by glutinous rice fermented mash is added to cistanche juice prepared in the step 2, the fermentation temperature ranges from 28 DEG C to 30 DEG C, the first fermentation time period is 6 d, the second fermentation time period is 8 d, the main fermentation period is 14 d, the after-fermentation temperature ranges from 18 DEG C to 23 DEG C, the fermentation time is 45 d, and the mixture is transferred to a storage tank for constant-temperature aging; 4, filling of finished products is conducted. The preparation method has the advantages that compared with the prior art, fresh cistanche is directly juiced and extracted, the steps of cistanche drying, moist processing, slicing, drying and the like in a traditional extraction process are omitted, loss of effective ingredients of cistanche in the steps is reduced, the raw material utilization rate is increased, an original primary processing link is shortened, energy is saved, and the composite cost of the link is reduced.
Owner:XINJIANG JINZE LIQUOR CO LTD
Preparation method of ficus carica fruit health wine
The invention discloses a preparation method of ficus carica fruit health wine. The preparation method comprises the following steps: washing fresh ficus carica fruits; soaking for 5min in 75-degree edible alcohol; pulping by using a pulping machine to prepare a pulp solution; taking out, removing water and stewing for 20min in a rice steamer; cooling steamed rice to a temperature below 30 DEG C; adding the rice into a ficus carica fruit pulp solution; adding 12% of yeast and 0.3% of medicinal liquor to perform fermentation for 24 to 28 days at a fermentation temperature of 25 to 28 DEG C; after the fermentation, potting raw wine for ageing for 2 to 3 months; and filtering and sterilizing to obtain the health wine. The ficus carica wine is prepared by adopting processes such as fermentation and ageing of the ficus carica fruits, so that the preservation time is prolonged, and the medicinal and nutritional components of the ficus carica fruits are retained as well.
Owner:QINGDAO XIUXIAN FOODS
Amelanchier alnifolia rice wine and preparation method thereof
Amelanchier alnifolia rice wine is prepared from raw materials in parts by weight as follows: 60-70 parts of glutinous rice, 20-35 parts of mature amelanchier alnifolia fruit, 10-18 parts of mature sour cherry fruit, 0.6-1 part of sweet distiller's yeast, 0.04-0.08 parts of pectinase and 0.5*10<-5>-1*10<-5> parts of vitamin D2 powder, and is preferably prepared from the raw materials in parts by weight as follows: 65 parts of the glutinous rice, 28 parts of the mature amelanchier alnifolia fruit, 14 parts of the mature sour cherry fruit, 0.8 parts of the sweet distiller's yeast, 0.06 parts of the pectinase and 0.75*10<-5> parts of the vitamin D2 powder. A preparation method of the amelanchier alnifolia rice wine comprises the following steps: the glutinous rice is cooked firstly, two kinds of fruit are cleaned, stoned and prepared to form fruit pulp, the distiller's yeast and the f pectinase are blended with the two kinds of fruit pulp, a fruit pulp mixture is obtained, the vitamin D2 powder is prepared to form a vitamin D2 solution by the aid of alcohol, then the fruit pulp mixture and the vitamin D2 solution are mixed with the cooked glutinous rice, the mixture is compacted, a pit is made, the mixture is fermented at 30-32 DEG C, a fermented mixed solution is subjected to solid-liquid separation with rice wine making filter cloth, a separated liquid is left to stand at 2-4 DEG C, supernatant is taken, and a finished amelanchier alnifolia rice wine product is obtained.
Owner:BEIHUA UNIV
Castanea mollissima vinegar and preparation technique thereof
InactiveCN106010932ASimple preparation processRaw materials are easy to obtainVinegar preparationYeastAcetobacter
The invention discloses a Castanea mollissima vinegar and a preparation technique thereof. The Castanea mollissima vinegar is prepared from Castanea mollissima, wheat, distillery yeast, sugar, Acetobacter, glutinous rice, longan, Chinese wolfberry and red date. The preparation technique comprises the following steps: raw material treatment, Castanea mollissima fermentation, wheat fermentation, glutinous rice and longan fermentation, mixed distillation, blending, aging, sterilization and the like. The Castanea mollissima vinegar has the subtle fragrance of wheat and the rich fragrance of glutinous rice, and has the effects of nourishing the stomach, strengthening the spleen, tonifying the kidney, strengthening tendons, promoting blood circulation, arresting bleeding, resisting aging and prolonging the life.
Owner:莫丽婷
Fleece-flower root salvia miltiorrhiza cake and preparation method thereof
InactiveCN103039810AReplenishing Essence and BloodFood preparationSalvia miltiorrhizaSaturnia japonica
The invention discloses fleece-flower root salvia miltiorrhiza cake, which is prepared from the following raw materials by weight: 100-175 parts of glutinous rice, 30-75 parts of japonica rice, 5-10 parts of honey, 30-65 parts of white granulated sugar, 30-75 parts of chestnuts, 2-3 parts of salvia miltiorrhiza and 4-6 parts of fleece-flower roots. The invention has the benefit that the fleece-flower root salvia miltiorrhiza cake has the effects of promoting blood circulation, expelling bruises, stimulating menstrual flow, relieving pain, nourishing essence and blood, clearing away heart-fire and relieving restlessness.
Owner:陈慧珊
Distiller's yeast and fructus rosae laevigatae yellow rice wine prepared from the same
The invention provides a distiller's yeast and a fructus rosae laevigatae yellow rice wine prepared from the same. The distiller's yeast provided by the invention adopts rice, wheat and peas as the main raw materials, and is added with 2.8-3.2wt% of flaccid knotweed herb and folium artemisiae argyi, all the raw materials provide rich nutrients and growth conditions for microbial growth, so that microorganisms can grow on the surface of and inside a distiller's yeast billet, and in the preparation process, through regulation of temperature and time, the obtained distiller's yeast has moderate saccharification power and fermentation capacity. According to the invention, the distiller's yeast is utilized, and fructus rosae laevigatae, glutinous rice and wheat are adopted as the raw materialsto prepare yellow rice wine, in the brewing process, by controlling the humidity and time, microorganism can full contact the raw materials, in the process of first sealed fermentation, stirring is carried out to supply oxygen to microorganisms so as to improve the degree of fermentation. The fructus rosae laevigatae yellow rice wine obtained by the method provided by the invention avoids the lossof fructus rosae laevigatae nutritional ingredients caused by distillation, and the obtained fructus rosae laevigatae yellow rice wine is clear and transparent as well as glossy, and also has pure taste and rich nutrition.
Owner:浙江开点电子商务有限公司
Rosa roxbunghii wine
InactiveCN107974373AHeat-clearing and diureticPrevent cancerMicroorganism based processesAlcoholic beverage preparationAeonium glutinosumBotany
The invention discloses a rosa roxbunghii wine, which comprises, by weight, 2800-4500 parts of rosa roxbunghii fruit, 300-600 parts of rosa roxbunghii powder, 100-300 parts of glutinous rice, 10-30 parts of Saccharomyces cerevisiae, 150-300 parts of an aging corn wine, 50-90 parts of a glutinous rice wine, and 8-25 parts of koji. The rosa roxbunghii wine of the present invention has the pure taste, and the method is suitable for mass production.
Owner:龙里县柯臻科技种植有限公司
Flower-flavor nutritional glutinous rice four and processing method thereof
InactiveCN104187307AFull of nutritionHigh health valueFood shapingNatural extract food ingredientsFood additiveAdditive ingredient
The invention discloses flower-flavor nutritional glutinous rice flour and a processing method thereof. The flower-flavor nutritional glutinous rice flour is prepared from following raw materials comprising, by weight, 300-450 parts of glutinous rice, 10-15 parts of rose petals, 10-15 parts of lily, 8-12 parts of roxburgh rose flowers, 10-20 parts of sweet pepper, 3-6 parts of sea cucumber powder, 10-20 parts of sago, 5-8 parts of defatted soybean protein, 2-4 parts of pomegranate seeds, 2-3 parts of evening primrose, 1-2 parts of moutan barks, 1-2 parts of smilacina japonica, 2-4 parts of stevia rebaudiana, 10-20 parts of grenadine syrup, 20-30 parts of fistular onion stalk powder, 10-15 parts of koelreuteria paniculata, 5-8 parts of allium tenuissimum, 8-10 parts of leek flowers, a proper amount of coix seed oil and 8-15 parts of a food additive. The flower-flavor nutritional glutinous rice flour is prepared with addition of drug-and-diet petal ingredients, is rich in nutrition and meanwhile is enhanced in smell and flavored in taste, in improved in health-caring value, has effects of face beautifying and skin nourishing, and engendering fluid and being appetizing, is reasonable in compatibility, is rich and balanced in nutrition, can promote digestion, supply nutrient and meanwhile can eliminate fatigue and soothe spirit.
Owner:安徽三源粮油股份有限公司
Vinegar made from olive juice and olive leaves
InactiveCN109370866AAdd flavorPromote fermentationDigestive systemVinegar preparationCollocationOlive leaf
The invention discloses vinegar made from olive juice and olive leaves. The vinegar is prepared from components in parts by weight as follows: 60-70 parts of olive juice, 0.5-2 parts of D-sodium erythorbate, 1-3 parts of flos carthami, 1-3 parts of flos caryophylli, 1-3 parts of red-knees herb, 10-20 parts of olive leaves, 5-10 parts of glutinous rice and 5-15 parts of rice koji. Rich nutrient andfunctional substances such as amino acids, minerals, flavonoids and polyphenols in the olive juice and the olive leaves are fully used, and the made olive vinegar is rich in nutrition and has healthcare functions; by means of reasonable collocation of the olive juice and the olive leaves, the use amount of the juice is reduced, the olive leaves are fully used, and the olive vinegar is reddish brown, has light olive fruit aroma and leaf aroma along with vinegar aroma, is soft and pure in sour, free of other peculiar smell, has lingering aftertaste, tastes mellow, soft and aromatic and has nobitterness.
Owner:重庆禄丰天润油橄榄开发有限公司
Fermented glutinous rice containing rosa roxburghii tratt fruits, yellow ginger and edible rose flowers and preparation method of fermented glutinous rice
InactiveCN107087751ARich color varietiesFull of nutritionFood ingredient functionsFruit juiceAeonium glutinosum
The invention discloses fermented glutinous rice containing rosa roxburghii tratt fruits, yellow ginger and edible rose flowers. The fermented glutinous rice comprises a component A, a component B and a component C, wherein the component A comprises the following raw materials by weight: 60kg of polished glutinous rice, and 15-20kg of rosa roxburghii tratt fruit juice; the component B comprises the following raw materials by weight: 60kg of polished glutinous rice and 1.1-1.7kg of yellow ginger; the component C comprises the following raw materials by weight: 60kg of polished glutinous rice and 2.0-5.0kg of dark red rose flowers. The invention further provides a preparation method of the fermented glutinous rice containing rosa roxburghii tratt fruits, yellow ginger and edible rose flowers. The rosa roxburghii tratt fruit juice, the ginger juice and the rose juice are added, so that the mouth feel of the fermented glutinous rice is improved, the quality of the fermented glutinous rice is also improved, and after being used for a long term, the fermented glutinous rice has high health-care effects.
Owner:贵州省轻工业科学研究所 +1
Preparation method of rhodomyrtus tomentosa, silky ant and glutinous rice wine
InactiveCN104479956AEfficient use ofRich varietyAnthropod material medical ingredientsDigestive systemYeastRHODOMYRTUS TOMENTOSA FRUIT
The invention discloses a preparation method of a rhodomyrtus tomentosa, silky ant and glutinous rice wine. The preparation method comprises the following steps: firstly, juicing fresh rhodomyrtus tomentosa fruits to obtain rhodomyrtus tomentosa juice and rhodomyrtus tomentosa pumace for later use; then cooking glutinous rice; adding a certain amount of distiller's yeast for performing primary saccharification; then transferring the cooked glutinous rice into a container, sprinkling the rhodomyrtus tomentosa juice, and uniformly mixing; embedding the rhodomyrtus tomentosa pumace wrapped by using a gauze in the cooked glutinous rice, sealing for performing saccharification and fermentation for 5-10 days, then opening a small hole to add silky ant powder, sealing to continuously ferment for 20-30 days; and finally, performing filter pressing or centrifugal separation on the fermented glutinous rice to obtain a crude product of the rhodomyrtus tomentosa, silky ant and glutinous rice wine, and performing secondary filtration, sterilization and ageing so that the rhodomyrtus tomentosa, silky ant and glutinous rice wine can be obtained. The preparation method disclosed by the invention is simple; fresh rhodomyrtus tomentosa fruits are effectively and comprehensively utilized; the prepared rhodomyrtus tomentosa, silky ant and glutinous rice wine is sweet and mellow in taste and developmental in nutrition, has a good taste, and is rich in amino acids, vitamins and the like.
Owner:罗生芳 +1
Flower-flavored herba dendrobii wine and preparation method thereof
InactiveCN106010855APleasant floral scentNourishing bloodNervous disorderMetabolism disorderYeastAlcohol
The invention discloses flower-flavored herba dendrobii wine. The flower-flavored herba dendrobii wine is prepared from the following raw materials in parts by weight: 10-25 parts of dendrobii leaves, 15-25 parts of hibiscus esculentus, 10-20 parts of jasmine flowers, 5-10 parts of bulbus lilii, 1-5 parts of dendrobii flowers, 1-5 parts of saussurea involucrata fruits, 1-5 parts of fructus jujubae, 0.5-1.5 parts of a distiller's yeast, 80-120 parts of glutinous rice and multiple parts of water. The invention also provides a preparation method of the flower-flavored herba dendrobii wine. The flower-flavored herba dendrobii wine disclosed by the invention is delicate and pleasant in fragrance and is natural and healthy, and the natural and sweet flavors of the hibiscus esculentus, the jasmine flowers, the saussurea involucrata fruits and the fructus jujubae are reserved, so that the prepared wine is good in color, smell and taste and is quite excellent in mouthfeel; and meanwhile, the wine also has functions of tranquilizing and sedating mind, refreshing and dispelling effect of alcohol, nourishing yin and tonifying kidney, replenishing blood and nourishing blood, preventing cancers and the like.
Owner:梁树钦
Banana-taste rhizoma polygonati rice wine and production technology thereof
InactiveCN105670865AHeat-clearingMoisten the intestinesMetabolism disorderAntinoxious agentsYeastAeonium glutinosum
The invention discloses banana-taste rhizoma polygonati rice wine, belonging to the field of rice wine production. The banana-taste rhizoma polygonati rice wine is prepared from the following raw materials in parts by weight: 180-220 parts of sticky rice, 12-20 parts of rhizoma polygonati powder, 18-25 parts of banana and 3-8 parts of distiller's yeast. The invention also discloses a production technology of the rice wine. The production technology comprises the following steps: 1) steaming the soaked sticky rice in a steamer; 2) uniformly mixing the distiller's yeast, rhizoma polygonati powder and sticky rice to obtain sticky rice powder; 3) preparing a banana dilute solution, uniformly sprinkling some of the banana dilute solution on the sticky rice powder obtained in the step 2), and digging multiple holes in the sticky rice powder; 4) equally dividing the rest distiller's yeast and sprinkling into each hole, and uniformly smearing the distiller's yeast in the holes; 5) pouring the rest banana dilute solution into the holes with the distiller's yeast respectively; 6) closing the container; and 7) fermenting, wherein three days later, edible banana-taste rhizoma polygonati rice wine can be obtained. According to the invention, the mouthfeel of traditional rice wine can be effectively improved, and the healthcare function of the rice wine can be enhanced.
Owner:ANHUI NORMAL UNIV
Soybean milk containing snake gourd fruit leaves and preparation method thereof
InactiveCN103082008AWith health functionWith engineering functional ingredientsMilk substitutesFood scienceSpermatorrheaMonoglyceride
The invention discloses soybean milk containing snake gourd fruit leaves. The soybean milk is characterized by comprising the following raw materials in parts by weight: 65-75 parts of soybeans, 10-12 parts of green beans, 6-10 parts of peanuts, 10-14 parts of glutinous rice, 6-10 parts of oat, 2-4 parts of pumpkin flowers, 1-2 parts of rehmannia glutinosa (gaertn.) libosch, 1-2 parts of Indian buead, 1-2 parts of isomaltulose, 1-2 parts of snake gourd fruit leaves, 0.6-0.8 part of fresh milk essence, 0.3-0.5 part of soybean oil, 0.2-0.3 part of distilled monoglyceride and a proper amount of water. The soybean milk has the advantages that the soybean milk is converted from a single soybean milk edible to an edible with health care functionality at the same time; the added Indian bread has the functions of excreting dampness, inducing diuresis, strengthening the spleen and stomach and calming hearts and the nerves and can be used for treating such symptoms as dysuria, swelling due to edema, choking cough due to phlegm and retained fluid, vomiting, pernicious vomiting, diarrhea, spermatorrhea, stranguria with turbid discharge, palpitation and forgetfulness; the added rehmannia glutinosa (gaertn.) libosch has the functions of treating diabetes and lumbar pain due to kidney asthenia and the like; and the soybean milk absolutely has the characteristics of engineering functional ingredients, nutrition functional ingredients and prepared food base materials.
Owner:刘卫春
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