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30 results about "Nectandra puberula" patented technology
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The trunk wood of Nectandra puberula was found to contain 1,6-geranylgeranodioic acid besides five neolignans, the known veraguensin and the novel 7-hydroxy- and 7-oxo-3,4,3′,4′-tetraoxy-8.8′-neolignans, all with the (8S,8′R)-absolute configuration.
Passiflora coerulea and honey peach complex juice and preparation method thereof
The present invention relates to a passiflora coerulea and honey peach complex juice and a preparation method thereof. The complex juice consists of 20-30% passiflora coerulea juice, 10-15% honey peach juice, 3-5% honey and water and the preparation method of the complex juice is made of the following steps: washing, cleaning and cutting the passiflora coerulea, removing the fruit pulp with seeds to squeeze juice, washing and cleaning honey peaches, peeling honey peaches to squeeze juice, mixing the two juices evenly and heating to a temperature of 20-60 DEG C, adding pectinase and amylase to conduct enzymolysis, filtering the juice and adding water and honey to flavor, removing parts of bacteria with sterilizing filtration membranes; then homogenizing and degassing the sterilized juice, and vacuum packaging and treating the packaged juice with super-high pressure sterilization and enzyme inactivation treatment, thereby obtaining the complex juice. The preparation method of the complex juice can maintain the unique flavor of passiflora coerulea and delicate fragrance of honey peaches, thus the prepared complex juice has authentic taste of the raw juice, natural and lingering flavor, and improved the quality of fruit juice, and meet the pursuit of natural fruit juice of the majority of consumers.
Owner:黄志娟
Passiflora edulis drink and preparation method thereof
The invention discloses passiflora edulis drink and a preparation method thereof. The passiflora edulis drink is prepared from the following raw materials in part by weight: 40 to 60 parts of passiflora edulis juice, 10 to 20 parts of black tea, 10 to 20 parts of pineapple juice, 10 to 20 parts of honey peach juice, 20 to 30 parts of honey, and 20 to 30 parts of orange juice. The preparation method for the passiflora edulis drink comprises the following steps of: 1) crushing passiflora edulis and juicing to prepare passiflora edulis juice; 2) cleaning unabroken ripened pineapple completely, peeling, cutting into blocks, and juicing to obtain pineapple juice; 3) cleaning unabroken ripened honey peach, peeling, denucleating and juicing to obtain honey peach juice; 4) cleaning unabroken ripened orange completely, peeling, seeding, and juicing to obtain orange juice; and 5) adding passiflora edulis juice, black tea, pineapple juice, honey peach juice, and orange juice into water at the temperature of between 80 and 90 DEG C for 2 to 4 minutes, cooling to less than 60 DEG C, and adding 20 to 30 weight parts of honey and uniformly stirring to obtain the passiflora edulis drink. The passiflora edulis drink has the effects of helping produce saliva and slaking thirst, stimulating the appetite and refreshing, beautifying the features and enhancing metabolism.
Owner:郭心仪
Cordyceps sinensis fruit milk vinegar for improving immunity
InactiveCN104651202AImprove immunitySweet and sour tasteDigestive systemMammal material medical ingredientsYeastFruit juice
The invention discloses cordyceps sinensis fruit milk vinegar for improving immunity. The cordyceps sinensis fruit milk vinegar is prepared from the following raw materials in parts by weight: 400-410 parts of grapefruits, 40-45 parts of cape gooseberry, 30-35 parts of selenium-rich rice, 10-12 parts of millet, 4-5 parts of distiller yeast, 50-55 parts of fresh milk, 230-240 parts of honey peach, 6-7 parts of cordyceps sinensis, 4-5 parts of maca, 4-5 parts of human placenta, 5-6 parts of astragalus membranaceus and 7-8 parts of Chinese yam. The invention discloses the cordyceps sinensis fruit milk vinegar for improving immunity, due to addition of fresh peach juice and fresh milk in the preparation process, the cordyceps sinensis fruit milk vinegar is sour and sweet in taste, fragrant in taste, rich in milk protein and rich in nutrition, and due to addition of extracts such as cordyceps sinensis, maca, human placenta, astragalus membranaceus and Chinese yam, the cordyceps sinensis fruit milk vinegar has a certain effect of improving the immunity of human bodies.
Owner:马玲
Flower fruit-flavor rice wine for resolving stagnation for tranquilization as well as preparation method of wine
InactiveCN103525662AHigh nutritional valueImprove work efficiencyNervous disorderAnthropod material medical ingredientsNutritive valuesAbutilon
The invention discloses a flower-fruit flavor rice wine for resolving stagnation for tranquilization. The flower-fruit flavor rice wine is prepared from the following materials in parts by weight: 15-20 parts of pawpaws, 10-15 parts of juicy peaches, 8-12 parts of blueberries, 2-3 parts of roses, 3-5 parts of honeysuckles, 8-10 parts of albizia flowers, 25-30 parts of honey, 3-4 parts of mint powder, 1-2 parts of pumpkin leaves, 1-2 parts of merremia sibirica, 2-3 parts of chingma abutilon seeds, 2-3 parts of fruits of Chinese wolfberries, 1-2 parts of Chinese chive seeds, 1-3 parts of prepared rehmannia roots, 1-2 parts of raspberries, 2-3 parts of eucommia ulmoides, 1-2 parts of mulberry twigs and 250-300 parts of rice wine. According to the wine, a plurality of fresh flowers and fruits are added into the rice wine to improve the mouthfeel, so that the rice wine is relatively savoury and mellow, and softer; the traditional Chinese medicines with effects of strengthening tendons and bones, dispelling wind and eliminating dampness, nourishing yin and supplementing blood and promoting dieresis and relaxing the bowels are added to improve the nutritive value of the rice wine; by drinking for a long time, the rice wine can be used for enabling female faces to be red, soothing heart and mind, maintaining beauty and keeping young, and keeping fresh with energy, so that the female working efficiency and enthusiasm are greatly improved.
Owner:ANHUI HUI KING FOOD
Flower and fruit tea
The invention discloses flower and fruit tea. The flower and fruit tea mainly comprises the following components in percentage by weight: 20-35% of pawpaws, 22-33% of hami melons, 2-7% of blueberries, 2-5% of cherries, 2-5% of strawberries, 2-5% of nectarines, 2-5% of lemons, 5-13% of pineapples, 2-4% of cherry tomatoes, 1-5% of red dates, 7-15% of Chinese flowering crabapple and 2-5% of rose flowers. The flower and fruit tea is prepared by taking fruit flesh as the main component and taking tea as an auxiliary component, is blended by adding rock candies, or honey or fruit wine, is relatively distinctive in mouthfeel, has unique and beautifying flower and fruit taste, can be drunk when being cold or hot, and is relatively good in mouthfeel after refrigeration.
Owner:张立
Buckwheat honey pomelo tea
The invention relates to a buckwheat honey pomelo tea, which consists of the following raw materials by weight part: 120-140 of pomelo, 30-40 of buckwheat kernel, 80-90 of juicy peach, 130-150 of milk, 5-7 of lotus leaf, 5-7 of aloe, 3-5 of radix bupleuri, 5-7 of lemon grass, 5-7 of jasmine flower, 3-5 of Poria, 3-5 of tartary buckwheat seed, 3-5 of peach blossom, 2-3 of folium mori, and 2-3 of carrot leaves, etc. The buckwheat honey pomelo tea provided by the invention is added with juicy peach pulp, buckwheat kernel and other food materials, has a sweet and sour taste, and rich nutrition. And the added lotus leaf, aloe, radix bupleuri, lemon grass and other Chinese herb extracts endow the buckwheat honey pomelo tea with certain health care efficacy, . Thus, the buckwheat honey pomelo tea is beneficial to body health.
Owner:广州市宝生园股份有限公司
Special preservative for Yangshan juicy peach
InactiveCN106857807AImprove sensory qualityImprove commodityFruit and vegetables preservationMIMOSA PUDICA LEAFFlos chrysanthemi
The invention provides a special preservative for Yangshan juicy peach. The special preservative is prepared from the following components in parts by weight: 9 to 25 parts of tea polyphenol, 3 to 6 parts of sodium benzoate, 24 to 28 parts of natural plant extract composition, 25 to 30 parts of chitosan, 6 to 12 parts of organic acid, and 1000 parts of water, wherein the natural plant extract composition is prepared by mixing five types of pure natural plant extracts according to a reasonable proportional ratio, such as ampelopsis grossedentata extract, honeysuckle flower extract, flos chrysanthemi extract, mimosa pudica extract and grapefruit extract. The special preservative for the Yangshan juicy peach provided by the invention has the advantages that by using the special preservative to preserve the Yangshan juicy peach, the effect is good, the preserving time is long, the preparation technology is simple, the cost is low, and the original quality of the Yangshan juicy peach is not degraded.
Owner:FOSHAN HENGNAN MEDICAL TECH CO LTD
Honey peach essence and preparation process thereof
The invention discloses honey peach essence and a preparation process thereof, and relates to the technical field of essence and spices. The technical problem that honey peach essence lacks in the fruity real sense and pulp juice sense, and consequently the overall application effect of the honey peach essence is poor is solved. The honey peach essence is prepared from the following components inparts by weight: 0.1-100 parts of a base, 0-99.9 parts of a solvent, 5-20 parts of a surfactant and 6-10 parts of a stabilizer; and the base is prepared from the following components in parts by weight: 0.1-2 parts of sweet orange oil, 0.05-0.2 part of peach thiazole, 0.1-0.5 part of jujube tineture, 0.3-0.5 part of gamma-decalactone, 0.01-0.02 part of para-mentha-8-thiolone, 0.02-0.05 part of maltol, 0.1-1 part of ethyl butyrate and 0.02-0.04 part of linalool. In the practical application process, the honey peach essence has the good fruity real sense and pulp juice sense, further has the very natural aroma and taste, and overall has the good application effect.
Owner:上海融芳香精香料有限公司
Royal jelly-fresh ginger-malt juice
InactiveCN104522797AFit for drinkingGreat tasteNatural extract food ingredientsFood ingredient functionsBENINCASA HISPIDA FRUITFireberry hawthorn
The invention discloses royal jelly-fresh ginger-malt juice. The royal jelly-fresh ginger-malt juice is prepared from the following raw materials in parts by weight: 80-100 parts of fresh gingers, 20-25 parts of royal jelly, 200-220 parts of sugar cane juice, 50-60 parts of hawthorn fruits, 80-90 parts of juicy peaches, 20-30 parts of glutinous rice, 20-25 parts of malts, 3-4 parts of distiller's yeasts, 30-35 parts of fruit of Chinese waxgourd, 20-25 parts of yellow wines, 10-15 parts of chicken, 35-40 parts of chestnut kernels and the like. The royal jelly-fresh ginger-malt juice disclosed by the invention is prepared by adding substances which are manufactured by mixing and fermenting the malts, the glutinous rice, fruit pulp and the like, has very good taste, is pleasant in aroma, also has very good health effects, has certain effects of promoting qi and removing food retention, and invigorating the spleen and promoting appetite by matching with extracts such as medicated leaven, costustoot, immature bitter orange, dried tangerine peel, officinal magnolia bark and the like, and is suitable for people suffering spleen and stomach weakness to drink.
Owner:蒙城县科技创业服务中心
Cherry jelly
The invention provides cherry jelly. The cherry jelly consists of the following raw materials in parts by weight: 30-40 parts of cherry levulose, 8-10 parts of honey peaches, 3-7 parts of sugar alcohol, 3-5 parts of carrageenin, 2-4 parts of konjaku flour, 5-7 parts of green juice powder, 11-19 parts of honey, 10-18 parts of milk, 1-3 parts of algae colloid, 1-3 parts of probiotics, and 20-40 parts of water. The cherry jelly is light yellow and uniform in color, flexible, and sweet and soft in mouth feel, has typical cherry fragrance, has the efficacy of nourishing the liver and the kidney, preventing angiosclerosis, preventing and treating tumors and the like, is a healthy good, is suitable for vast crowds and meets market demands.
Owner:林锡祥
Water caltrop-sweet osmanthus-containing steamed bun with effect of tonifying qi and preparation method thereof
InactiveCN105029193AHigh viscoelasticityImprove food qualityFood ingredient functionsFood preparationProtein moleculesTwo step
The invention discloses a water caltrop-sweet osmanthus-containing steamed bun with effect of tonifying qi. The water caltrop-sweet osmanthus-containing steamed bun is prepared from 200-300 parts by weight of high protein flour, 200-250 parts by weight of water caltrop, 60-70 parts by weight of sago, 30-40 parts by weight of white sesame, 20-30 parts by weight of sweet apricot kernel, 30-40 parts by weight of sweet osmanthus, 40-50 parts by weight of honey peach, 60-70 parts by weight of sugarcane, 10-15 parts by weight of perilla leaf, 30-40 parts by weight of pomegranate, 14-18 parts by weight of corn stigma, 20-30 parts by weight of egg white and 3-4 parts by weight of yeast. The raw materials such as water caltrop are ground to form powder and the powder is stored for some time so that the powder is oxidized, messy protein molecules are connected with each other and form gluten and dough with good viscoelasticity is formed and thus steamed bun edible quality is improved. Through mixing storage of sweet osmanthus and water caltrop powder, the water caltrop powder has thick fragrance of flower. Through two-step standing, steamed bun flavor substances are increased and a taste of steamed bun is greatly improved. Through use of honey peach and pomegranate, nutrition and local flavor of steamed bun are improved.
Owner:安徽省一诚食品有限公司
Tibetan prunus persica (L.) batsch solid beverage and preparation method thereof
InactiveCN104382178AImprove resource utilizationWith health functionFood ingredient as flavour affecting agentFood preparationFlavorBeta-Carotene
The invention provides a Tibetan prunus persica (L.) batsch solid beverage and belongs to the field of foods. The Tibetan prunus persica (L.) batsch solid beverage provided by the invention is prepared from the following components in parts by weight through a process comprising the steps of pretreating raw materials, blanching, pulping and filtering, concentrating in vacuum, preparing the materials and sieving, and drying: 200-250 parts of pretreated Tibetan prunus persica (L.) batsch, 50-80 parts of granulated sugar powder, 4-7 parts of maltodextrin, 0.1-0.3 part of an anti-congealing agent, 0.05-0.1 part of peach essence, 0.03-0.05 part of beta-carotene, 0.01-0.03 part of acesulfame potassium and 0.01-0.03 part of sucralose. The invention further relates to a preparation method of the Tibetan prunus persica (L.) batsch solid beverage. According to the beverage prepared by the invention, original nutritional components and flavors of prunus persica (L.) batsch can be kept. The method provided by the invention sets a precedent for a Tibetan prunus persica (L.) batsch deeply processed product; the method is simple to operate and has an excellent effect; and the prepared product is sweet and delicious and has the good storage stability.
Owner:西藏金哈达药业有限公司
Honey peach jam powder
The invention discloses a honey peach jam powder, which is composed of white granulated sugar, glucose, honey peach powder, a xanthan gum, a konjac gum, a citric acid, a sodium citrate, honey peach essence and amaranth, wherein weight percentages of all components are as follows: 40%-50% of white granulated sugar, 25%-35% of glucose, 15%-25% of honey peach powder, 1.6%-2.0% of xanthan gum, 0.6%-0.8% of konjac gum, 0.3%-0.5% of citric acid, 0.2%-0.4% of sodium citrate, 0.4%-0.6% of honey peach essence and 0.008%-0.012% of amaranth; the honey peach jam powder is formed by dosing materials and sterilizing materials with microwave. The process for producing the honey peach jam by using the honey peach jam powder provided by the invention is simple, convenient and quick; the honey peach jam powder is added with quantitative pure water of 60 DEG C-65 DEG C, after dissolving and stirring evenly, the honey peach jam is obtained without re-heating. The produced honey peach jam has advantages of bright color, moderate sweet and sour, and pure honey peach taste; the honey peach jam has no phenomena of layering, separating water and crystallizing. Because the honey peach jam powder is a powdery product, so the honey peach jam powder is easy to store and safeguard.
Owner:HAERBIN AIBOYA FOOD TECH DEV
Licorice root-fruit juice health vinegar
The invention discloses licorice root-fruit juice health vinegar. The licorice root-fruit juice health vinegar is prepared from 400-420 parts by weight of apple, 40-50 parts by weight of nata de coco particles, 50-60 parts by weight of glutinous rice, 20-23 parts by weight of a red bean juice, 30-35 parts by weight of white sugar powder, 100-120 parts by weight of nectarine wine, 50-60 parts by weight of nectarine wine vinasse, 20-30 parts by weight of dry Chinese yam, 50-60 parts by weight of sago, 8-10 parts by weight of vanilla powder, 10-12 parts by weight of sophora flower and 8-10 parts by weight of licorice root. Through use of a fresh fruit juice, the licorice root-fruit juice health vinegar has a good taste and is rich in nutrients. Through use of sago and vanilla, the licorice root-fruit juice health vinegar has a smooth taste and a good fragrance. Through use of sophora flower, licorice root, chrysanthemum, pearl powder and white peony root extract products, the licorice root-fruit juice health vinegar has functions of nourishing heart, enriching blood and maintaining beauty, is suitable for drinking and is beneficial for human health.
Owner:WUHU HONGYANG FOOD
Iced fruit milk tea and preparation method thereof
The invention discloses iced fruit milk tea which is prepared from the following raw materials in part by weight: 80-100 parts of skim milk powder, 8-12 parts of rosemary powder, 15-20 parts of lemons, 20-30 parts of pomegranates, 20-30 parts of blueberries, 30-40 parts of juicy peaches, 40-50 parts of white sugar, 25-35 parts of basil seeds, 2-3 parts of corn stigmas, 1-2 parts of costus root, 1-2 parts of buckeye seeds, 2-4 parts of rhodiola rosea, 2-3 parts of merremia sibirica, 1-2 parts of pumpkin stems, 3-4 parts of radix ophiopogonis, 1-2 parts of cape jasmine and 2-3 parts of Indian trumetflower seed. According to the iced fruit milk tea, various fruits are enzymatically hydrolyzed and added into milk tea, so that the nutritional value of the milk tea is improved and the milk tea has rich aroma of the fruits; the basil seeds are added, so that the milk tea is unique in flavor and rich in mouth feel; traditional Chinese medicine extracting liquid is frozen into ice, so that the bitterness of the milk tea is relieved and the milk tea is ice-cold and tasty and has good nutritional health effects.
Owner:内蒙古草原红牛生物科技股份有限公司
Kiwi fruit haw rolls
The invention relates to the field of food, in particular to a kiwi fruit peel. It is composed of the following parts by weight: 35-45 parts of hawthorn, 15-20 parts of kiwi fruit, 10-15 parts of red dates, 8-10 parts of dragon fruit, 5-10 parts of bananas, 5-10 parts of honey peaches, white 15-25 parts of granulated sugar, 5-10 parts of glucose, 5-10 parts of citric acid, 5-10 parts of edible gelatin, 45-65 parts of purified water. The kiwi fruit cortex provided by the invention adds kiwi fruit and dragon fruit, and utilizes the fruit seeds in the kiwi fruit and dragon fruit to increase the new mouthfeel for the kiwi fruit cortex, and the kiwi fruit contains abundant trace elements and amino acids necessary for human body, so that the kiwi fruit cortex of the present invention, Not only tastes good, but also has great nutritional value.
Owner:青岛城轨交通装备科技有限公司
Manufacturing method of nectarine flavor type golden bud black tea and nectarine flavor type golden bud black tea
InactiveCN106172930ASeedling peaks are slender and evenImprove immunityPre-extraction tea treatmentFlavorBlack tea
The invention discloses a manufacturing method of nectarine flavor type golden bud black tea. The method comprises the steps of selecting, withering, rolling, fermenting, drying and refining which are performed in sequence. The invention further discloses nectarine flavor type golden bud black tea obtained according to the method. According to the nectarine flavor type golden bud black tea, spring tea with sufficient nutrients and the most abundant fresh leaf content is selected as a raw material, raw tea is thoroughly selected, and the obtained nectarine flavor type golden bud black tea is fine, uniform and neat in seedling tip, golden in bud hair, lasting in nectarine flavor, and high in total tea polyphenol and tea pigment content.
Owner:YUNNAN DIANHONG GRP
Self-made juicy peach fruit facial mask
The invention relates to a self-made juicy peach fruit facial mask. The self-made juicy peach fruit facial mask is prepared from the following components in parts by weight: 30-50 parts of fresh mashed juicy peach, 15-20 parts of olive oil, 5-10 parts of egg white, 10-15 parts of fresh lemon juice, 5-10 parts of honey, and 10-20 parts of starch. The self-made juicy peach fruit facial mask has thebeneficial effects that the pure natural ingredients are free of irritation to the skin, can moisten the skin from the deep layer, can tighten the capillary pores, and enable the skin to be soft and smooth.
Owner:WUXI TIANAI DECORATIVE ENG
Production process of honey peach-flavored yoghurt
The invention discloses a production process of a honey peach-flavored yoghurt. The production process comprises the following steps that 1, 100-200 parts of pulp of honey peaches are selected, and raw materials are detected and screened according to national food hygiene standards; 2, the detected and screened raw materials are sorted, placed into a cleaning tank, quickly cleaned 4 times by a cleaning machine for 6-10 minutes in total and then centrifuged and spin-dried under the condition of 2300-2400 r / min; 3, the spin-dried pulp of the honey peaches is placed into a juicer for extracting honey peach juice, then the honey peach juice is directly mixed with one bottle of produced yoghurt according to a high concentration ratio of 5% or 8% or 10%, and finally, sterilizing and packaging are carried out to obtain a finished product. In this way, production of one bottle of the honey peach-flavored yogurt is completed. The honey peaches have the effects of beautifying the skin, clearingthe stomach, moistening the lung, removing phlegm and the like.
Owner:高国鹏
Planting method for Peach Avalanche+
InactiveCN107155589AImprove survival ratePromote growthFertilising methodsCultivating equipmentsCut flowersMonsoon
The invention discloses a planting method for Peach Avalanche+. The planting method comprises the following steps: selecting a leeward and adret land with fertile soil, good water-retaining capacity, loose soil, a pH value of 6 to 7 and irrigation and drainage conditions, wherein the land is located at a subtropical monsoon climate zone with an altitude of 600 to 2300 meters, a rainfall capacity of 600 to 1000 mm, an average air temperature of 15 to 25 DEG C, an annual sunshine duration of 2000 to 2200 hours and a frost-free period of 300 days or above; and preparing soil, then digging field-planting pits, carrying out planting and field management, wherein the illumination time of a Peach Avalanche+ seedling is guaranteed to be 5 hours or above every day; a fertilizer is topdressed once every 8 to 25 days; and the topdressed fertilizer comprises the following raw materials in parts by weight: 20 to 55 parts of release-controlled urea, 10 to 40 parts of diammonium phosphate, 10 to 35 parts of potassium chloride, 0.1 to 3 parts of ferrous sulfate, 5 to 25 parts of magnesium sulfate, 0.1 to 3 parts of zinc sulfate and 0.1 to 2 parts of borax. The planting method provided by the invention can improve the survival rate of a plant, helps the plant to grow better, promotes the yield of cut flowers to be multiplied, and is green, environment-friendly, pollution-free, low in cost, convenient in operation and applicable to large-scale popularization.
Owner:弥勒市美朵花卉种植有限公司
A kind of iced fruit milk tea and preparation method thereof
Owner:内蒙古草原红牛生物科技股份有限公司
Fruity pilose antler and flavone baijiu
InactiveCN106544219ATo completely removeStable and miscibleAntinoxious agentsAlcoholic beverage preparationFlavorAlcohol
The invention discloses fruity pilose antler and flavone baijiu. The baijiu is prepared from, by weight, 200-220 parts of barley, 45-50 parts of sesame powder, 9-11 parts of Chinese yam, 4-5 parts of radix rehmanniae preparata, 2-3 parts of whey powder, 6-7 parts of lupulus, 14-16 parts of nectarines, 18-22 parts of pineapples, 28-30 parts of pilose antlers, 1-2 parts of ammonium sulfate, 34-36 parts of black-bark Chinese pine needles, a proper amount of 50% ethyl alcohol solution and a proper amount of water. Through fermentation and extraction of Chinese yam, radix rehmanniae preparata and the like, effective components, beneficial to human bodies, in Chinese yam, radix rehmanniae preparata and the like are fully used, meanwhile a nectarine and pineapple mixture is smashed and extracted, so that effective flavor substances in the nectarines and the pineapples are dissolved in a baijiu system, the taste, concentration and color of the baijiu are regulated and improved, the baijiu has fruity smell and fruity taste besides liquor aroma, and requirements of part of customers are met.
Owner:ANHUI TIANXIAFU JIUYE
Canned beauty-maintaining and young-keeping juicy peach
InactiveCN106562280AFull of nutritionModerate sweetnessFood ingredient as antioxidantFruit and vegetables preservationSucroseSaccharum
The invention discloses a canned beauty-maintaining and young-keeping juicy peach. The canned juicy peach comprises the following components: (a) 20-30 wt% of fruit composition; (b) 5-8 wt% of beauty-maintaining water; (c) 12-15 wt% of additives, wherein the additives comprise cane sugar, calcium chloride and L-malic acid; and (d) the balance of distilled water. The canned beauty-maintaining and young-keeping juicy peach has a strong fruit-flavor, is rich in nutrition, moderate in sweetness, smooth in pulp surface, moderate in hardness and good in beauty-maintaining and young-keeping effects after being eaten for a long time.
Owner:界首市鲜天下家庭农场
Red pepper pear juice
ActiveCN104095266AFull of nutritionUnique tasteNatural extract food ingredientsFood ingredient functionsVitamin CHuman health
Owner:烟台兴农果汁食品有限公司
Flower forcing and blossom promoting method for Yingzui peaches
InactiveCN108243820ASolve the problems of long investment time and low output benefit of traditional plantingSolve the problem of long investment time and low output benefitFertilising methodsCultivating equipmentsFruit setShoot
The invention relates to a flower forcing and blossom promoting method for Yingzui peaches. The method includes: selecting a one-year-old plant, performing foliage top dressing of phosphorus-potassiumfertilizers on plants requiring flower forcing and blossom promoting at the beginning of autumn approximately; when autumn shoots turn green by 95% or above, performing foliage spraying of monopotassium phosphate foliage fertilizer and 0.1wt% of paclobutrazol water solution, and subjecting plants low in flower bud differentiation to half-spiral girdling to retain nutrients for promoting flower bud differentiation. Blossoming is realized after 15 days of the beginning of spring in the next year, the plant blossom promoting rate is 100%, fruit setting flowers of each plant are 193.4 averagely,and the flowering phase is 15-20 days. By adoption of the method, problems of high planting cost and long benefit recovery time due to the fact that traditional Yingzui peach planting generally requires 3-5 years for fruiting prior to marketing are solved.
Owner:PLANT PROTECTION RES INST OF GUANGDONG ACADEMY OF AGRI SCI
Ginkgo biloba extract oral liquid and preparation method thereof
ActiveCN102000124AOrderly complete dissolutionGuaranteed chemical stabilityMetabolism disorderAntinoxious agentsMedicineSodium benzoate
The invention discloses a ginkgo biloba extract oral liquid and a preparation method thereof. The ginkgo biloba extract oral liquid takes a ginkgo biloba extract as a medicinal component, and further contains auxiliary materials of sodium benzoate, aspartame, acesulfame and juice peach essence. 1000ml of oral liquid comprises the raw materials by weight as follows: 30-80g of the ginkgo biloba extract, 0.5-1.5g of the aspartame, 0.5-1.5g of the acesulfame, 0.2-0.6g of the juice peach essence, and the balance of water. The preparation method of the oral liquid comprises a plurality of steps, wherein the auxiliary materials are orderly added in different steps so as to ensure each component to be completely dissolved with the kept chemical stability.
Owner:陕西汉方生物制药有限公司
Method for preventing and controlling honey peach grapholitha molesta
InactiveCN109041970AGood control effectSimple methodCultivating equipmentsPlant protectionToxicologyDrug stick
The invention relates to a method for preventing and controlling a honey peach grapholitha molesta. The method comprises the following steps of S1, determining a high occurrence period of an adult grapholitha molesta; S2, using any one of the following two prevention methods to prevent and cure in the high occurrence period of the adult grapholitha molesta: the first method is to fumigate with a dichlorvos drug stick; the second method is to spray; S3, controlling the honey peach grapholitha molesta before a larva is put into a fruit, which comprises a step that pyrethroid preparation can be used to spray water when an egg is seen in a honey peach tree; S4, when the honey peach is harvested, carrying out the prevention and cure, which comprises the following steps of watering the honey peach stack bottom soil with 1500 times of the pesticide destroying missible oil, and then compacting the soil with a wooden roller. The method has the advantages that the method is simple, the effect ofpreventing and controlling the grapholitha molesta is good, and the lasting period is long.
Owner:钟山县德福农产品有限公司
Concentrated honey peach clear juice and making method
InactiveCN107996914AReduce the impact of flavorIncrease the juice yieldFood sciencePectinaseAdditive ingredient
The invention provides concentrated honey peach clear juice and a making method. The making method comprises the following making steps of selecting ripe fresh raw materials, performing cleaning, removing kernels, performing pulping, performing squeezing, performing pasteurization, performing enzymolysis, performing ultrafiltration, performing concentration and the like. The product namely the concentrated honey peach clear juice is clear transparent concentrated clear juice which is subjected to mechanical kernel removal, hydrolysis treatment through pectines, amylase and pectinase, so that the content of soluble solid matters is 20-75%, the pH is smaller than 4.0, and the juice yield rate is greater than 90%. According to the concentrated honey peach clear juice and the making method disclosed by the invention, through mechanical complete kernel removal and pectines enzymolysis, the breakage of kernels can be reduced to the maximum extent, and the juice yield rate of the product is substantially increased; through enzymolysis, decoloration adsorption and ultrafiltration techniques, colloid and clear juice ingredients in honey peaches are separated; and through concentration, theconcentrated honey peach clear juice product which is pure in fragrance, stable in quality and free from any additives is obtained.
Owner:SHANDONG LULING FRUIT JUICE CO LTD
Method for manufacturing honey peach juice beverage
The invention relates to the field of technologies for processing honey peaches, in particular to a method for manufacturing honey peach juice beverage. The method includes steps of S1, selecting raw materials; S2, treating main ingredients; S3, treating auxiliary ingredients; S4, blending the raw materials; S5, carrying out homogenization and deaeration; S6, filling containers with the honey peach juice beverage and sealing the containers; S7, sterilizing the honey peach juice beverage. The method has the advantages that the honey peach juice beverage manufactured by the aid of the method is sugar-free healthful beverage, has functions of benefiting qi, nourishing blood, tonifying kidneys and livers and enhancing the resistance and the immunity, tastes fresh, cool and sweet and has excellent taste.
Owner:正安县黔蕊茶业有限公司
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