325 results about "Mustard seed" patented technology

An absorbent composition of matter acts as a carrier for an active ingredient. The active ingredient is gradually released by the carrier in a controlled manner, which is compatible with the environment and current tendencies towards the use of organic and biodegradable products. The carrier is characterized as being particles obtained from the milling, separation, air wash and classification of the different fractions obtained from corncobs. The active ingredient is, for example, an essential oil, such as garlic oil or extract that may be combined with other essential oils for a synergistic effect that results in an improved insecticide / fungicide that is natural and contains no chemical additives. Alternatively, an artificially obtained substitute, for example, allyl isothiocyanate (AITC), can be used as a substitute for mustard seed oil.

The present invention is a traditional Chinese medicine capsule preparation for weight loss and lipid reduction, which is characterized in that Fangji, Alisma, white mustard seed, peach kernel, wax gourd skin, lotus leaf, ginseng, herb, rhubarb, Atractylodes macrocephala, astragalus, tangerine peel, white cardamom, polygonatum radix , Raw Puhuang, and Chinese herbal medicines of saponins are used as raw materials to prepare capsule preparations. The traditional Chinese medicine preparation of the invention has the effects of significantly reducing blood fat, abdominal fat and sebum, reducing abdominal circle, hip circumference, obesity degree and body mass index, and has remarkable curative effect on hyperlipidemia and fatty liver.

The invention discloses a gentle type yellow mustard sauce easy to smear and a preparation method thereof, and belongs to the fruit and vegetable food processing technical field. The product is prepared through activation, preliminary crushing, superfine grinding, heating dissolving, stirring, fermentation, compounding, ultrasonic emulsification and sterilization. Yellow mustard seeds are subjected to low-temperature crushing, so that myrosase activity is protected, enzyme inactivation is avoided from being caused by high temperature, allyl isothiocyanate is fully generated from glucosinolate in the mustard seeds, and thus the production of other bitter substances is reduced. With addition of a right amount of soybean protein, the stability of allyl isothiocyanate hydrolyzed from the mustard powder is improved, and main flavor substance isothiocyanates are not easy to volatilize. With addition of sorbitol, the water activity of the yellow mustard sauce is reduced, hydrolysis of allyl isothiocyanate is inhibited, and the flavor of the yellow mustard sauce is extended. Beta-cyclodextrin is added for embedding allyl isothiocyanate, so that the product is mellower in taste, tastes gentle and does not produce stimulation of nose choking, and the acceptable degree of the product is increased. Intermittent ultrasonic emulsification homogenization makes the yellow mustard sauce be more homogenous and have better smearing property, and flexible sterilization is adopted at a later period so as to better retain the flavor of the product.

Provided is a process for producing an essential oil. The essential oil can be white mustard essential oil. The white mustard essential oil can include a moisture sensitive isothiocyanate compound. The moisture sensitive isothiocyanate compound can be 4-HBITC. The essential oil can be produced from mustard seed, which can comprise a precursor sinalbin and myrosinase enzyme. The mustard seed can be reduced into a powder. Activation of the myrosinase enzyme by using a water solvent and a promoter to form a slurry can be performed, wherein the myrosinase enzyme catalyzes the production of an essential oil comprising an isothiocyanate from the sinalbin precursor.

The invention discloses a method for cultivating high-yield cabbage mustard. The method comprises the following steps: (1) performing microwave treatment on cabbage mustard seeds, and further sequentially soaking the cabbage mustard seeds with clean water and a seed soaking agent; (2) cleaning the soaked seeds with clean water, refrigerating in a refrigerator, soaking with warm water, and performing germination treatment by wrapping the seeds with gauze; (3) selecting a seedling culture field, applying a composted organic fertilizer, performing deep ploughing and soil turnover, and watering; (4) uniformly mixing the seeds with nutrient soil, throwing to a seedling culture bed, ploughing and flattening to form flat furrows, refining soil granules, watering, and performing transplanting and fixed planting; (6) transplanting and fixing seedlings, and watering and fertilizing in time; (7) harvesting cabbage mustard. By adopting the method for cultivating the high-yield cabbage mustard, rapid growth of the cabbage mustard is improved, the influence of insects is reduced, the yield of the cabbage mustard is increased, and the cabbage mustard cultivated by using the method is high in quality, good in taste and rich in nutrition.

The invention belongs to the technical field of methods for selecting new plants. A method for retaining seeds of tuber mustard comprises the steps of selection of a seedbed and a seed retaining field, sowing, seedling transplanting, seed plant management and seed harvesting, and is characterized in that leaf cutting operation is added in the seed plant management step; functional leaves of seed plants are cut to reduce organic matter accumulated in plants through photosynthesis, so that nutrition supply to swelling stems of the tuber mustard is reduced, and cracks caused by excessive swelling of the swelling stems of the tuber mustard are avoided or reduced; therefore, the possibility that the tuber mustard seed plants are infected with bacterial soft rot diseases is reduced, the selected seed plants can normally realize emergency of flower buds, bolting, flowering and seed setting, the seed setting rate is high, and the seed retaining effect is good.

An herbal cleanse formulation comprising five different herbal teas: a parasite tea, an intestinal tea, a detoxifying tea, a tonifying tea, and a relaxing tea. The parasite tea comprises areca seed, black plum, Sichuan pepper, and daikon radish. The intestinal tea comprises mountain hawthorn berry, magnolia bark, senna leaf, aloe, prunus, bitter orange, rhubarb, and licorice. The detoxifying tea comprises cyperus, Chinese angelica, trichosanthes, honeysuckle, forsythia, burdock fruit, dandelion, gardenia, coptis, and mustard seed. The tonifying tea comprises goji berries, red reishi, rehmannia, polygonum, astragalus, ginseng, codonopsis, and schizandra. The relaxing tea comprises ginger, lily bulbs, mimosa tree bark, acorus, sour jujube seeds, yuan zhi, and mint. The herbal cleanse formulation are to be taken at specific times of the day for a determined number of days in a specific protocol in conjunction with a vegan alkalinizing diet and incorporating Kundalini yoga.