125 results about "Humulus lupulus" patented technology

Disclosed is a composition comprising at least two of the following ingredients: Magnolia extract, honokiol, humulus lupulus extract, hesperidin methyl chalcone, gotu kola, dipeptide valyl-tryptophane, palmitoyl tetrapeptide-3, corylus avellana bud extract, centella asiatica extract, cucumis sativa extract, morus alba extract, hibiscus sabdariffa flower extract, vitis vinifera extract, ascorbyl glucoside, citrus medica limonum extract, avena sativa kernel extract, hydrolyzed soy protein, aniseed myrtle extract, tasmania lanceolata leaf extract, artemisia abrotanum extract, or citrus grandis fruit extract or any combination thereof. Also disclosed are methods of treating skin conditions by topically applying the composition to skin.

The present invention relates to a new method for brewing beer comprising the addition of polyphenol-rich extracts prepared from hops at specific steps during or after the brewing process. The method enhances the mouthfeel, the reducing power and the stability of beer. Furthermore, beers comprising the polyphenol-rich extracts are provided.

A natural formulation of compounds that would to modulate inflammation is disclosed. The formulation would also inhibit expression of COX-2, inhibit synthesis of prostaglandins selectively in target cells, and inhibit inflammatory response selectively in target cells. The compositions containing at least one fraction isolated or derived from hops.

A natural formulation of compounds that would to modulate inflammation is disclosed. The formulation would also inhibit expression of COX-2, inhibit synthesis of prostaglandins selectively in target cells, and inhibit inflammatory response selectively in target cells. The compositions containing at least one fraction isolated or derived from hops.

A natural formulation of compounds that would to modulate inflammation is disclosed. The formulation would also inhibit expression of COX-2, inhibit synthesis of prostaglandins selectively in target cells, and inhibit inflammatory response selectively in target cells. The compositions containing at least one fraction isolated or derived from hops.

The invention is an organic pesticide made from components of hop extract by preparing stable aqueous emulsions of hop acids and other hop extract components. The hop acids and other hop extract components are suspended as stable, colloidal preparations in water, which can be sprayed on plants for pest control.

Disclosed is a novel anti-inflammatory pharmaceutical composition that exhibits potent and selective inhibition of the cycloooxygenase-2 (COX-2) enzyme. The formulation consists of a hops extract that exhibits COX-2 selectivity as defined by dividing the IC50 COX-2 / IC50COX-1 concentrations that are determined by testing with the William Harvey Whole Blood Assay (WHMA), and falls in the range of 0.011 to 0.2. Such compositions may also optionally contain high levels of alpha acids and low levels of beta acids, some flavonoid compounds, and virtually no essential oils. Such compositions are useful for treating conditions that manifest as inflammatory pain, or are impacted by the COX-2 enzyme. The recited compositions are particularly beneficial for treating osteoarthritis and rheumatoid arthritis, and can be used for chronic pain with reduced gastric side-effects.

Disclosed is a composition comprising at least two of the following ingredients: Magnolia extract, honokiol, humulus lupulus extract, hesperidin methyl chalcone, gotu kola, dipeptide valyl-tryptophane, palmitoyl tetrapeptide-3, corylus avellana bud extract, centella asiatica extract, cucumis sativa extract, morus alba extract, hibiscus sabdariffa flower extract, vitis vinifera extract, ascorbyl glucoside, citrus medica limonum extract, avena sativa kernel extract, hydrolyzed soy protein, aniseed myrtle extract, tasmania lanceolata leaf extract, artemisia abrotanum extract, or citrus grandis fruit extract or any combination thereof. Also disclosed are methods of treating skin conditions by topically applying the composition to skin.

The invention discloses a biologically-fermented black garlic beverage and a production method of the biologically-fermented black garlic beverage. The biologically-fermented black garlic beverage is characterized by comprising the following raw materials by weight percentage: 0.6-1.2% of black garlic, 0.5-0.9% of barley malt extract, 0.01-0.03% of xylo-oligosaccharide, 0.01-0.02% of humulus lupulus, 0.02-0.04% of sucralose, 3-5% of honey, 93.61-95.61% of pure water, and 0.25-0.5% of yeast fermented agent. The biologically-fermented black garlic beverage provided by the invention remains the nutrient contents of the black garlic, and enhances multiple nutritional values, quality and flavour of the black garlic beverage by full fermentation, and also improves the oxidization resistance of the product. The black garlic drink provides good a very good health-care function for people who drink the black garlic drink. The black garlic drink provided by the invention is particularly suitable to drink by people with hypertension, hyperlipidemia and arteriosclerosis and the like and people who are old and weak or have low immunity.

The invention relates to a poly-element foliar fertilizer rich in zinc, iron and selenium. The multi-element foliar fertilizer is characterized in that the multi-element foliar fertilizer is prepared by the components in parts by weight as follows: 1-15 parts of stellera chamaejasme, 5-10 parts of humulus lupulus, 25-30 parts of pepper, 25-30 parts of gingko seed coats, 26-30 parts of fructus cnidii, 17-30 parts of cortex meliae, 16-25 parts of fructus quisqualis, 1-15 parts of Chinese gall, 5-15 parts of pubescent holly roots, 5-10 parts of matrine and the like. Compared with the prior art, the multi-element foliar fertilizer rich in zinc, iron and selenium has the characteristics that the weeding effect is good, the fertilizer is safe to the environment, weeds are not prone to produce drug resistance, and the like, so that the application prospect is wide.

The invention discloses fatty acid CoA ligase CCL2 of short-side chains of humulus lupulus, and a coding gene and application of the fatty acid CoA ligase CCL2. The protein, namely, the fatty acid CoA ligase CCL2 provided by the invention is from (Humulus lupulus L.), is named as CCL2 protein, and is the following (a) or (b), wherein (a) is the protein consisting of amino acid sequences shown in sequences 1 of a sequence table 1 shown as the specification; and (b) is the protein which is formed by substitution and / or deficiency and / or addition of one or more amino acid residue of amino acid sequences in the sequence 1, has the function of the fatty acid CoA ligase and is derived from the (a). The CCL2 protein provided by the invention has the action of the CoA ligase, is a necessary key factor for the path of picric acid synthesis, and can generate 2mg / L precursor phlorisovalerophenone (PIVP) for picric acid synthesis by coexpression of CCL2 and VPS (Valerophenone Synthase) genes in yeast. The fatty acid CoA ligase CCL2 disclosed by the invention has wide application prospect in the bear brewing industries and the fields of human health care and the like.

The invention discloses health care reed beer and a production process thereof. The health care reed beer is mainly prepared from 0.16 to 0.20 part of reed leaf powder, 10 to 20 parts of barley malt, 0.1 to 0.2 part of humulus lupulus and 0.1 to 0.2 part of yeast. The production process comprises the steps of (1) reed pretreatment, (2) barley malt crushing treatment, (3) saccharification, (4) filtration, (5) boiling, (6) rotational precipitation treatment of wort and (7) fermentation. The health care reed beer and the production process thereof have the advantages that a decoction bag is used for the extraction and addition of reed active ingredients, so that the influence of impurities produced by the addition of reeds is eliminated, and influence on the normal production of the beer is also eliminated; the produced beer is slightly dark in color, and also has the peculiar fragrance of reeds as well as high health care value, the mouth-feel and quality of the produced beer are not lower than those of common beer, and the flavone content of the produced beer is remarkably higher than that of reference beer.

The invention discloses a traditional Chinese medicinal recipe for inhibiting streptococcus. The recipe is characterized by comprising at least one of pericarpium granati, catechu, fructus schisandrae chinensis, chaenomeles speciosa, fructus mume, radix sanguisorbae, fructus rubi, terminalia chebula retz, rhizoma arisaematis, semen cassiae, aluminis usti, fructus carpesii, reynoutria japonica slice, herba violae, radix et rhizoma rhei, myrrha, radix glycyrrhizae, fructus forsythiae, gentiana scabra bunge, herba houttuyniae, folium artemisiae argyi, radix sophorae flavescentis slice, semen torreyae, radix angelicae dahuricae, white paeony root, coptis chinensis franch, flos caryophyllata, humulus lupulus, anemone chinensis, rhizoma atractylodis, radix scutellaria, radix clematidis, radix curcumae and cortex phellodendri chinensis, wherein a recipe which is formed by mixing the pericarpium granati, the catechu, the fructus schisandrae chinensis and the fructus mume according to the mass ratio of 1:1:2:2 has an optimal antibacterial effect. The recipe has the advantages of naturality, no toxity and residues, no tolerance and low price.

The invention discloses a new method for adding humulus lupulus to malt wort. The method is characterized in that the temperature range is 0-95 DEG C when humulus lupulus is poured into fermentable substance-containing malt wort or a fermentable substance-free water agent, the fermentable substance-free water agent forms malt wort through fermentable substance addition and other methods, and the malt wort and humulus lupulus mixed solution obtained through the two methods is subjected to heating boiling for at least 15 min so as to complete the whole process step, wherein the aromatic components in the humulus lupulus can be effectively retained and the isomerization rate of the alpha acid can be concurrently increased with addition of the humulus lupulus within the temperature range. The process method has advantages of simple use, significant effect, increased humulus lupulus utilization rate, increased humulus lupulus aroma in beer, energy source reducing and the like.

The present invention discloses a fragrance flavored fruit and vegetable enzyme powder preparation method. The fruit and vegetable enzyme powder is prepared by weighing the following raw materials in mass percentage: asparagus lettuce 20%, traditional Chinese medicine extract 5%, yeast 0.1%, compound esterified enzyme ecological microorganism agent 5%, red yeast rice 2%, fresh purple sweet potato leaves 2%, dendrobium nobile flowers 0.5%, towel gourd flowers 0.5%, aloe vera gel 0.3%, carrot leaves 5%, humulus lupulus flowers 0.3%, eichhornia crassipes 5%, hydrocotyle vulgaris 1%, citric acid residue 0.5%, brown sugar 5%, and the balance being pure water. The compound esterified enzyme ecological microorganism agent is directly inoculated into the enzyme stock solution to be seasoned and enables the enzyme stock solution flavor to be more typical, and thus remarkable results of the natural flavor of the enzyme have been achieved, and the enzyme flavor is improved.

The invention discloses an anti-hair loss traditional Chinese medicine composition and a preparation method and application thereof. The anti-hair loss traditional Chinese medicine composition comprises the following raw materials (by weight): 8-17 parts of fleece-flower root, 6-14 parts of ginger, 5-12 parts of black sesame, 5-12 parts of humulus lupulus, 4-13 parts of gotu kola, 3-8 parts of Chinese angelica, 2-6 parts of ginseng, 3-8 parts of Sophora flavescens, 2-7 parts of pseudo-ginseng, 4-8 parts of achyranthes root, 2-6 parts of saposhnicovia divaricata, 3-7 parts of Rhizoma Drynariae,3-7 parts of Chinese gentian, 5-15 parts of mint essential oil and 3-8 parts of rosemary essential oil. By the preparation method and through cooperative interaction of the raw materials, the anti-hair loss traditional Chinese medicine composition supplements nutrients required by the head skin, promotes blood circulation of the head, enhances metabolism of scalp, activates hair follicle, promotes hair growth to make hair to be thick, regulates oil balance of scalp, refreshes and soothes scalp, and can effectively treat alopecia, hair breakage and less hair.

The invention discloses a traditional Chinese medicinal preparation with a function of restoring white hair to the black color and a preparation method of the traditional Chinese medicinal preparation. The traditional Chinese medicinal preparation is prepared by taking more than hundreds of Chinese medicinal materials including flower buds of lily magnolia, chrysanthemum flowers, cacumen biotae, humulus lupulus, fresh ginger, pawpaw, cassia twig, herba lycopi, herba leonuri, codonopsis pilosula, radix salviae miltiorrhizae, myrrh, dried rehamnnia root, radices paeoniae alba, astragalus membranaceus, dandelion, polygonum multiflorum, mulberries, semen sesami nigrum, pomegranate bark, black soybeans, oriental wormwood, the seeds of Chinese dodder, semen allii tuberose, aloe, tetrapanax papyriferus and malt as raw materials, and 40%-95% ethyl alcohol or baijiu of 42 degrees as a solvent, through the step of extracting a colation with the adoption of a percolation method. In use, the traditional Chinese medicinal preparation is directly applied to the root of the white hair, then the traditional Chinese medicinal preparation permeates to the hair follicle through the scalp, the white hair gradually becomes black or yellow from the hair tip, and the obvious effect of restoring the white hair to the black color within short time is achieved. The traditional Chinese medicinal preparation is prepared by taking the pure natural, non-toxic and high-quality natural plant type Chinese medicinal materials as the raw materials, is safe to use, and is suitable for use by various people (with white hair) of all ages and both sexes.

The invention discloses a traditional Chinese medicine for treating pulmonary tuberculosis, and a preparation method thereof, and relates to the technical field of traditional Chinese medicines. The traditional Chinese medicine is prepared from, by weight, 5-7 parts of morningstar lily, 2-4 parts of Adenophora stricta, 3-5 parts of Radix Ranunculi Ternati, 3-5 parts of Berchemia floribun-da(Wall.) Brongn., 1-3 parts of Human Placenta, 4-6 parts of Poria cocos, 3-5 parts of Radix Pseudostellariae, 1-3 parts of Humulus lupulus, 3-5 parts of Polygonatum sibiricum, 2-4 parts of Radix Fici Simplicissimae, 1-3 parts of licorice root, 2-4 parts of Hedyotis diffusa, 4-6 parts of Bletilla striata, 2-4 parts of Bulbus Fritillaria, 3-5 parts of Radix Stemonae, 1-3 parts of Salvia miltiorrhiza, 2-4 parts of Ardisia japonica, 1-3 parts of Ganoderma Lucidum, 3-5 parts of Endoconcha Sepiae, 3-5 parts of bitter apricot kernel, 3-5 parts of tremella, 2-4 parts of Rhizoma Coptidis, 1-3 parts of Chinese angelica, 2-4 parts of chicken's gizzard membrane, 1-3 parts of spine date seed, 1-3 parts of oyster, 2-4 parts of gecko, 3-5 parts of Radix Polygalae and 3-5 parts of Radix Astragali. The traditional Chinese medicine has the efficacy of nourishing yin and moistening lung, tonifying qi and invigorating spleen, tonifying lung and nourishing kidney, strengthening body resistance and detoxifying, relieving cough and resolving phlegm, nourishing yin and decreasing internal heat, reinforcing earth and generating metal, and nourishing kidney and securing essence, and is suitable for treating various pulmonary tuberculosis syndromes.

Provided is a traditional Chinese medicine additive taming food conversion method for adult channel catfish. According to the traditional Chinese medicine additive taming food conversion method for the adult channel catfish, a pond meeting the requirements that water is clear, the depth ranges from 2.0m to 2.5m, and the pH value ranges from 7.0 to 8.5 is selected, and taming food conversion feed is put into the pond, wherein the taming food conversion feed comprises, by weight, 10-12 parts of fresh or frozen wild trash fishes, 8-10 parts of animal livers, 2-3 parts of humulus lupulus, 3-5 parts of tea saponin, 2-3 parts of fructus cnidii, 3-4 parts of ulmus macrocarpa hance and 1-2 parts of golden larch bark. The weight of the taming food conversion feed which is put into the pond and is fed to the adult channel catfish is 1-4% that of the adult channel catfish. The survival rate of the fry is increased by about 11%, the amount of pest and disease damage is reduced by 9%, the feed conversion ratio is reduced by 9%, and the per mu yield is increased by 16%. Therefore, traditional feed growth promotion agents can be completely replaced by the additive formula, the using effect is remarkable, the side effect does not exist, and higher economic benefit is created for farmers.

The invention discloses a broiler breeder chicken feed and a preparation method thereof. The broiler breeder chicken feed is prepared from, by weight, 550-610 parts of corn, 80-120 parts of wheat, 80-120 parts of rice hull powder, 130-210 parts of soybean meal, 4-6 parts of soybean oil, 40-60 parts of vitamin premix, 0.1-0.2 part of wheat ease M, 0.1-0.3 part of phytase, 3-5 parts of humulus lupulus, 4-6 parts of orange peel powder, 2-3 parts of fructus lycii powder, 2-3 parts of radix puerariae powder, 3-5 parts of garlic powder, 2-3 parts of herba taraxaci, 1-2 parts of herba houttuyniae, 2-3 parts of herba hyperici perforate and 0.1-0.2 part of bacillus probiotics. The rice hull powder is added to reduce high-protein-content materials such as wheat in the feed; by organic combination of digestion promoting Chinese herbal medicines, antibacterial and antiviral Chinese herbal medicines and the probiotics, digestion ability of chicken flocks is improved and intestinal system immunity of the chicken flocks is improved on the premise that productivity of the chicken flocks is guaranteed.

The invention discloses betel nut flavored alcohol-free beer and a preparation method thereof. The betel nut flavored alcohol-free beer is prepared from, by weight, 0.1-5% of betel nut juice, 2-60% of malt, 1-45% of rice, 0.1-0.3% of humulus lupulus, 0-3% of sugar, 0.01-0.05% of sour seasoning, 0.01-0.08% of bear yeast and the balance water by saccharifying filtering, boiling, fermenting and dealcoholizing. The betel nut flavored alcohol-free beer completely has color and taste features of existing alcohol-free beer, namely mild scent of the humulus lupulus, slight aroma of the malt, clean taste, refreshing and objectionable odor avoidance. In addition, due to addition of the betel nut juice, natural ingredients of fresh betel nut are completely preserved in the betel nut flavored alcohol-free beer.

The present invention provides a medicine composition for improving sleep. Said medicine composition includes the following several portions: antihistamine; one or two kinds of Chinese medicinal materials selected from uncariae uncis cum ramulus, humulus lupulus, ginseng radix, avena sativa, viscum album, glycyrrhizae radix, poria, cnidii rhizome, anemarrhenae rhizome, arisaematis tuber, moutan cortex, potentilla anserine, camomile, piper methysticum and tilia spp.; perfume component; compound selected from vitamin and / or mineral substance; and any one component selected from melatonin compounds.

The invention belongs to the technical field of cultivation equipment of vegetables, flowers, rice, fruit trees, grapes, humulus lupulus or edible seaweeds, and discloses a planting device convenientfor fertilization of lotus roots. The device includes a pool body and a soil layer; a fertilizer adding tank is arranged on the pool body, and the fertilizer adding tank is connected with a fertilizerinlet pipe having a fertilizer inlet hole; the interior of the fertilizer adding tank is rotatingly connected with a rotating shaft, the rotating shaft is provided with a stirring blade and a grinding plate, the interior of the fertilizer adding tank is provided with a through groove, and the interior of the through groove is slidably connected with a fertilizer inlet plate; the bottom of the rotating shaft is provided with a fertilizer inlet groove and a fertilizer guiding hole; a frame body is hinged with a supporting rod, one end, far away from the fertilizer inlet plate, of the supportingrod is provided with a water collecting tank and a push rod, and a water inlet pipe is arranged between the water collecting tank and the fertilizer adding tank; and a water storage tank and a wateroutlet pipe are arranged above the water collecting tank on the frame body, a water outlet valve is arranged on the water outlet pipe, a rotating wheel is arranged on the water outlet valve, a convexblock is arranged on the outer wall of the rotating wheel, and the top end of the push rod is hinged on the convex block. The device disclosed by the invention solves the problem that labor intensityof workers is large when a fertilizer is applied artificially in the prior art.

The invention discloses cherry beer and a production technology thereof. The cherry beer provided by the invention consists of the following raw material components in parts by weight: 62-100 parts ofPilsen malt, 0-29 parts of Munich malt, 0-3 parts of amber malt, 0-2 parts of Cristaux malt, 0-10 parts of small malt, 0-15 parts of Vienna malt, 30-40 parts of frozen cherry fruits, 0.3-0.5 part ofhumulus lupulus, 0.04-0.06 part of dry yeast and 2-4 parts of white granulated sugar. According to the cherry beer disclosed by the invention, after main fermentation of the beer is completed, the frozen cherry fruits are added, and then after long after-fermentation time (30-365d), the cherry beer provided by the invention is obtained; the cherry beer maintains fine and smooth foams of the beer,fragrance of hop and rich malt fragrance, and has flavor characteristics of being pure in taste, gentle and refreshing, high in irritation to tongues or oral cavities and the like, and besides, the flavor and the color of cherries are further reserved to the maximum extent.

A smoking article is provided herein, which includes a power source, a control component adapted to control power delivery from the power source, a heating element, and an aerosolizable composition comprising at least one flavorant derived from a plant of the humulus lupulus and / or asimina triloba species or at least one flavorant comprising a synthetic compound responsible for the aroma and / or flavor of an artisan food item. The disclosure further provides a method for providing a smoking article with flavors or aromas of craft beer or flavors or aromas of artisan foods.

The invention discloses an ointment for treating bromhidrosis. The ointment is prepared from the following raw materials in parts by weight: 10-20 parts of raw ginger, 5-15 parts of jasmine flower, 7-12 parts of humulus lupulus and 5-10 parts of tangerine peel. The ointment for treating bromhidrosis has a remarkable effect, does not contain additive in raw materials, and is a pure natural green product with a cure rate being over 96.7 percent.

The invention discloses a co-fermented Sichuan pepper beer. 0.1-0.6 part of humulus lupulus is added into 100-200 parts of saccharified wort in batches to prepare wort, then, precipitation separationis conducted, 5-10 parts of Sichuan pepper nano-powder is added, after first-time sterilization, 0.1-0.3 part of commercially available beer yeast is added to carry out twice fermentation, and then sterilization is conducted again to obtain the co-fermented Sichuan pepper beer. The co-fermented Sichuan pepper beer is prepared by co-fermenting Sichuan pepper and beer, the wort is used for producingalcohol under the action of microorganisms, increasing of alcohol concentration facilitates changing and dissolving out of internal substances of the Sichuan pepper, and the solubility of some flavorsubstances and active substances in the Sichuan pepper can be gradually improved along with increasing of the alcohol concentration, so that the relative content of the characteristic flavor substances in the Sichuan pepper is improved, and a flavor stereoscopic feeling of the Sichuan pepper is enhanced. Through reasonable design and blending, the flavor of the Sichuan pepper and the flavor of the beer are fused and harmonized, and thus the co-fermented Sichuan pepper beer gives people comfortable and cheerful feelings.

The invention relates to a fast propagation method for hops, which is characterized in that, annul stem collected from hop plant is used as the propagation mother branch; then single node shoot is cut to perform cutting vegetative propagation; the method is completed according to following steps: propagation mother branch is collected, and one-year shoot of the plant is used as the propagation mother branch; pruning and cutting are carried out to the mother branch; the mother branch is dipped in quick dip rooting medium, and the cutting wood is quickly dipped in the rooting medium before cutting; ridges are made in a solar greenhouse, and sand is arranged on the ridges; a shading net with the shading rate ranging from 80% to 90% is used for shading; humidity, temperature and ventilation are maintained in the greenhouse; cutting seedlings can safely pass winter. The fast propagation method for hops has the advantages that, a large amount of seed braches are saved; yield is not influenced; reproductive output is increased; reproductive speed is accelerated; the quick dip rooting medium suitable for hop single node shoot cutting is adopted, and the rooting rate of hop shoot cutting can reach more than 95%; cutting survival rate ranges from 90% to 95%.

The invention relates to a preparation method of IPA (India Pale Ale) beer effervescent tablets. The preparation method comprises the following steps: A. raw material pulverization: pulverizing barley malt and burnt malt; B. saccharification: adding water into the pulverized raw materials to prepare malt mash; C. boiling: filtering the malt mash to obtain wort, adding Humulus lupulus and hops into the wort, and separating out a hot coagulum to obtain beer primary wort; D. fermentation: adding the underside beer yeast into the cooled beer primary wort, fermenting, and adding humulus lupulus to obtain bright beer; E. carrying out post fermentation until the beer is mature; F. reducing the pressure to discharge gas, and adding Pulullan after the beer is mature; G. carrying out concentration to obtain a beer concentrated solution; H. drying to obtain beer dry powder; and I. tabletting to obtain the beer effervescent tablets. The beer effervescent tablets are convenient to carry and novel in form, and remove alcohol on the premise of ensuring the original flavor of beer, thereby solving the problems of unportability, drunk driving and the like caused by the existing beer product for the beer fan.