57 results about "Ponkan" patented technology

The invention discloses a production process of ponkan fruit vinegar. Fresh and matured ponkan fruits as raw materials are subjected to pulp preparation, ponkan juice preparation, adjustment on content of juice sugar, alcohol fermentation, acetic acid fermentation, aging, finished product filling and other work procedures to obtain liquid fermented fruit vinegar. According to the production process disclosed by the invention, the loss of effective components of ponkan can be reduced, the utilization rate of the raw materials is improved, the prepared ponkan fruit vinegar not only retains unique flavor of the ponkan, but also contains vitamin, mineral substance and other nutrient components which are lacked in grain vinegar. The added value of the ponkan is greatly improved; and the production process has favorable economic and social benefits and has positive significances on promoting the sound and constrainable development of the ponkan industry.

The invention discloses a production process of ponkan fruit vinegar beverage, which includes the preparation of ponkan fruit juice and ponkan fruit vinegar stock solution, the blending of ponkan fruit vinegar drink and other processes, and the ponkan fruit vinegar is prepared by liquid state fermentation using fresh and ripe ponkans as raw materials The stock solution is prepared by adding debittered ponkan juice, CMC-Na, high fructose syrup, sour agent and other auxiliary materials. The ponkan fruit vinegar beverage produced by the present invention belongs to fermented fruit vinegar beverage, which not only maintains the unique flavor and natural color of ponkan, but also has the nutritional and health care functions of ponkan and vinegar. There is a growing demand for healthy, tasty beverages.

The invention discloses eucommia bark fermented health care vinegar and a preparation method thereof. The preparation method comprises the following steps: (1) preparing a basic fermentation solution: crushing ponkan pulp, extracting juice, conducting coarse filtration, conveying the obtained juice into a cloudy juice tank, adding a folium cortex eucommiae extracting solution, regulating a sugar content and conducting pasteurization, so that the basic fermentation solution is prepared; (2) conducting primary fermentation: inoculating the basic solution with an activated wine-activating yeast, and conducting fermentation at 20-28 DEG C for 5-10 days, so that eucommia bark-ponkan fruit wine is prepared, conducting filtration, and conveying the fruit wine into an acetic acid fermentation tank; and (3) conducting secondary fermentation: adding 8-12% of domesticated acetic acid bacterium liquid to the eucommia bark-ponkan fruit wine; and conducting aerating agitation for 2-3 times every day at 26-33 DEG C for 3-4 days, 1min per time, so that the fruit wine gets into full contact with oxygen, and subsequently, the health care vinegar is obtained. According to the health care vinegar and the preparation method thereof disclosed by the invention, by effectively integrating such technologies as vacuum pulsation enhanced mass transfer, biological fermentation, enzymatic hydrolysis and the like, an optimum effect of preparing the eucommia bark fermented health care vinegar from the folium cortex eucommiae and the ponkan juice is achieved; and the health care vinegar is strong in market competitiveness and broad in application prospect.

The invention relates to a method for genetically transforming citrus mature internode stems, which comprises following steps: firstly, disinfecting mature materials, selecting semi lignified new shoots in a greenhouse, using sodium hypochlorite solution 5wt% to wipe the shoots once every two days for a week before the shoots are sampled, wiping for 3-4 times together, then, cutting the shoots which are wiped with the sodium hypochlorite solution, cutting the shoots into stems of 4-5cm under the aseptic condition, using the sodium hypochlorite solution 10wt% which is added with tween 2-3 drops to dip for 20-35min, washing with sterilized water for 3-4 times, cutting the shoots into the internode stems of 1-1.5cm to preserve for use, secondly, transforming, thirdly, regenerating resistant buds, fifthly, grafting for the second time in the greenhouse, sixthly, identifying the resistant buds and resistant plants, and adopting a public-known PCR analysis method to identify. The citrus mature materials of the invention have good disinfection effect and low contamination rate, the adventitious bud induction frequency reaches 48%, the grafting survival rate of the resistant buds reaches more than 80%, and regenerated transformed plants do not have chimerism. The method is in particular suitable for genetically transforming mature internode stems of main cultivars of citrus such as crystal sugar oranges, navel orange, Ponkan and the like.

The invention discloses a preparation method of bitter removed ponkan juice. The preparation method comprises the operation steps of selection and pretreatment of a raw material, preparation of pulp, enzyme adding treatment, ultra-filtration, warehousing and frozen storage and the like, namely ponkan without obvious adverse change is used as the raw material, peels and membranes are removed after ripening treatment, the pulp is prepared by using a spiral juicer, a proper amount of beta-cyclodextrin is added after enzyme adding liquefaction, enzyme adding bitter removal and ultra-filtration treatment, and warehousing and frozen storage are performed. The method is convenient for operation and low in cost, and can adapt to industrialized large-scale production; the bitter removed effect of the ponkan juice produced by using the method is remarkable; and the natural flavor of the ponkan can be well reserved.

The invention provides a safe and efficient storage method of ponkan fruits, comprising the following steps: precooling the picked ponkan fruits in a 20 DEG C room, and selecting, using heat shock treatment to harden the resistance of the fruits, and putting the treated fruits at 10 DEG C for storing. According to the invention, by proper heat shock treatment and then low temperature storage, the respiratory rate of the fruits can be effectively slowed, the energy consumption is reduced, the fruit metabolism is slowed, fruit ripening and senescence are slowed, the storage time of the fruits is prolonged, simultaneously the pathogen attack can be effectively resisted, the fruit rotting rate is reduced, and good quality and commodity of the stored fruits are kept; the method has the advantages of reasonable design, simple operation, low device requirement, and low cost, and can be operated and popularized in large scale.

The invention discloses a scientific and effective citrus breeding method, by which transplantation is convenient, the transplanting survival rate is high, the rejuvenation period does not exist after transplantation and the growth period of citrus can be greatly shortened. The scientific and effective citrus breeding method comprises a seedling cultivating step, a grafting step, a field management step and an outplanting step, wherein the seedling cultivating step comprises rootstock seedling cultivation and scion-providing female parent tree cultivation; the rootstock seedling cultivation comprises seed treatment, sowing and transplanting cultivation; the sowing step comprises nutrient soil preparation, seedbed sowing and seedbed management; the transplanting cultivation is as follows: rootstock seedlings with the heights of 15 cm or above are directly transplanted into a seedling cultivating container with nutrient soil; the scion-providing female parent tree cultivation is as follows: detoxified Yongchun ponkan seedlings are fixedly planted in a net room, and in the second year after fixed planting, scions are cut; the grafting step is as follows: the scions are grafted on the transplanted rootstock seedlings of which the trunks are 35 cm in height or higher and the diameters at positions, 10 cm above the ground, of the trunks are 0.6-0.8 cm, the grafting positions are 10 cm above the root parts of the rootstock seedlings, and during grafting, grafting tools and grafting personnel are needed to be sterilized.

The invention relates to anti-oxidative fruit and vegetable powder and a preparation method thereof. The anti-oxidative fruit and vegetable powder disclosed by the invention is characterized by being prepared from the following raw materials in parts by weight: 2-3 parts of olive oil, 0.8-1 part of dried skim milk, 0.3-0.5 part of sanchi powder, 0.1-0.3 part of ginseng powder, 10-12 parts of bean dregs, 15-17 parts of grapes, 20-22 parts of cucumber, 18-20 parts of carrot, 20-25 parts of ponkan, 8-10 parts of walnut kernel, 1-2 parts of the root of kudzu vine, 1.5-1.8 parts of zornia gibbosa, 2-2.5 parts of eclipta alba, 2-3 parts of ginger, 1-2 parts of honeysuckle flower, 3-4 parts of fructus corni, 2.5-3 parts of medlar, 2-3 parts of Chinese angelica and 3-5 parts of seasoning liquid. The anti-oxidative fruit and vegetable powder disclosed by the invention is delicate in taste, fragrant in smell and unique in flavour and is capable of replenishing multivitamin and mineral substances for a human body; the anti-oxidative fruit and vegetable powder disclosed by the invention has the effects of resisting oxidization, promoting blood circulation, improving the functions of the digestive system, preventing cancer, resisting aging, preventing cardiovascular and cerebrovascular diseases, reducing blood pressure, astringing lung, nourishing kidney, clearing heat, removing toxicity, tonifying liver, improving eyesight, enriching blood and invigorating the circulation of blood.

The invention belongs to the field of preparation of fruits and vegetables preservation preservatives, and particularly relates to a plant essential oil composite chitosan citrus film preservative which comprises raw materials as follows: 0.6-1.2%(v / v) of compound plant essential oil, 1.2-1.8 wt% of chitosan, 0.5-0.8 wt% of a toona sinensis and eleochairis toberosa peel composite extracting solution, 180-220 mg / L of natamycin, 0.5-1.5 wt% of CaCl2, and the balance of distilled water. The compound plant essential oil is formed by mixing ponkan essential oil and tea tree essential oil in a volume ratio of 1:1. The plant essential oil composite chitosan citrus film preservative prepared by the invention achieves a chemical preservation effect in a disease-resistant aspect, is obviously superior to chemical preservation in aspects of fruit aging prevention and quality, is low in cost and safe, and can replace chemical preservation of citrus fruits.

The invention provides fruit flavor dried pork, and a preparation method thereof, and belongs to the technical field of food processing. The fruit flavor dried pork is prepared from, by weight, 150 to 200 parts of pork shoulder, 60 to 90 parts of a salting material, 20 to 30 parts of lemon, 10 to 15 parts of tomato, 10 to 15 parts of carrot, 10 to 15 parts of ponkan, 10 to 15 parts of sweet osmanthus flower, 10 to 15 parts of towel gourd, 3 to 9 parts of fructus gardenia, 3 to 9 parts of radix adenophorae, 3 to 9 parts of centella asiatica, 5 to 10 parts of chrysanthemum morifolium, 5 to 10 parts of folium eriobotryae, 0 to 3 parts of dried chilli, 2 to 5 parts of garlic, 2 to 7 of ginger, 15 to 30 parts of olive oil, and an appropriate amount of water. According to the preparation method, the self-made salting material and olive oil are used, and a secret recipe is adopted, so that the effects of the above food raw materials are achieved preferably, the mouthfeel of the obtained fruit flavor dried pork is unique, and no adverse reaction is caused by eating of the fruit flavor dried pork; no harmful substances such as pigment or antiseptic is added, the fruit flavor dried pork is safe, is good for health, and is worthy of popularization.

The invention discloses a ponkan grafting planting method. The ponkan grafting planting method comprises the following steps of 1, selection of a stock and a scion; 2, a grafting method; 3, fertilization; 4, pruning of branches and leaves and protection of flowers and fruits; 5, spraying of an insect-resist agent, wherein the insect-resist agent is prepared from chilli sauce, bitter pear leaf sauce, urea and 2,4-D butyl ester powder, and the pest-resist agent is prepared by adding water according to a dissolution proportion of 1: (60-90) after raw materials of the insect-resist agent are matched proportionally; the survival rate of a sapling grafted through the ponkan grafting planting method is generally 95% or above, the fruits can be borne the second year after transplanting, besides, by massively applying nitrogenous fertilizer, potash fertilizer, rape seed cake and organic fertilizer, the quality of ponkan is guaranteed, the rape seed cake contains rich protein, amino acid and microelements of manganese, zinc, copper and the like, the nutritional requirement of the ponkan can be guaranteed, and by spraying the plant insect-resist agent prepared from the chilli sauce, the bitter pear leaf sauce and the urea, insect pests can be avoided.

The invention discloses a method for planting ponkan, and relates to the technical field of fruit tree planting. The method comprises the following steps that firstly, the land is leveled, wherein a sandy soil type garden or a gentle slope mountainous land which is sufficient in illumination, rich in water source, loose and breathable is selected as a planting land, and a plastic film is used on the edges of the planting land for blocking; secondly, planting is carried out, wherein strong ponkan seedlings are grafted on stocks through a cutting propagation method, and then the seedlings are planted on ridges; thirdly, field planting is carried out, wherein the strong seedlings planted in the second step are fertilized and watered, and then the peripheries of the strong seedlings are backfilled with fine soil; fourthly, nursing is carried out, wherein timely fertilizing, watering and insect prevention are conducted in the ponkan planting period, diseased and weak branches are pruned intime, and healthy growth of the strong ponkan seedlings is ensured. Compared with the prior art, the method for planting ponkan is high in yield and stable in quality.

The invention discloses a high-yield method for Ponkan mandarin. The high-yield method comprises the following steps: firstly, trimming brick wood; secondly, selecting and treating scions; thirdly, grafting; fourthly, carrying out post-grafting management. Branch tips for grafting are soaked into a growth promoting solution prepared from gibberellic acid, a water chestnut peel extract, a citrus bark extract and the balance of water before grafting; after grafting, the branch tips are coated with a wound healing agent prepared from titanium dioxide, a melilotus officinalis alcohol extract, a climbing groundsel herb alcohol extract, an artemisia sieversiana alcohol extract, an anisodus tanguticus alcohol extract, sodium acrylate and konjac glucomannan. The high-yield method for the Ponkan mandarin, disclosed by the invention, has the advantages that crown heights and tree shapes of old fruit trees of the Ponkan mandarin can be improved, and the problem of inner part emptiness of the oldfruit trees of the Ponkan mandarin is effectively solved, so that the fruit quality and yield of the Ponkan mandarin are improved, the output and incomes of the Ponkan mandarin are promoted, and economic benefits are increased.

The invention discloses a production method of orange sacs suspension products, and especially relates to a production method of citrus sinensis sacs suspension, tangerine orange sacs suspension, grapefruit sacs suspension and ponkan sacs suspension products. The purpose of the invention is to solve the technical problems of unable reaching of an aseptic state in the production process of traditional citrus sinensis sacs suspension, tangerine orange sacs suspension, grapefruit sacs suspension and ponkan sacs suspension products, and pulp fragmentation and taste destroy appearing in the production process of a concentrate juice containing an antiseptic. The method mainly comprises the following steps: selecting oranges; carrying out bubbling cleaning; carrying out spray hairbrush cleaning; blanching peels; peeling; separating segments; removing segment membranes through runner acid and alkali; dispersing, and removing impurities; blending; carrying out high-temperature instantaneous sterilization; carrying out aseptic cold filling; and packaging, and warehousing The method adopting automatic blending, high temperature sterilizing, ice water cooling and aseptic cold filling steps solves the technical problems of unable reaching of an aseptic state in the production process of traditional orange sacs suspension products, and pulp fragmentation and taste destroy appearing in the production process of a concentrate juice containing an antiseptic.

The invention relates to a ponkan preservation and transportation method. The ponkan preservation and transportation method comprises the following steps: (A) picking ponkan and putting the ponkan into a basket; (B) carrying out freshness retaining treatment on the ponkan and then storing the ponkan into a refrigerated storage; adjusting the temperature in the refrigerated storage to be 7-12 DEG C and adjusting the air humidity in the refrigerated storage to be 65%-75%; (C) after putting the ponkan into the refrigerated storage, entering the storage and checking the storage every 2-4 days, preferably every 3 days; turning over and checking the ponkan in a plastic transferring basket and disorganizing a stacking and piling sequence; and (D) putting the refrigerated ponkan fruits into a cold chain physical distribution vehicle; adjusting the temperature in the cold chain physical distribution vehicle to be 7-12 DEG C and adjusting the air humidity in the vehicle to be 65%-75%; and distributing the ponkan fruits to directly arrive sales markets by the cold chain physical distribution vehicle. By virtue of the method provided by the invention, the taste quality of the fruits with the prolonged storage period is the same as that of picked fresh fruits.

The invention relates to the technical field of planting, and discloses a cultivating method of ponkan. The cultivating method comprises the steps of seedling selection, land selection, field planting, field management and the like. The high-yield planting method has the advantages that the operation is simple, spraying through independently researched and developed insecticide can have a good effect on preventing diseases and insect pests, and the residual rates of harmful compounds on harvested peel examined by the food detection center all reach the standard; the content of soluble solid matter and the sugar-acid ratio in the ponkan are increased, then the ponkan quality is improved, and the ponkan has very high economic value.

The invention discloses fruit and vegetable jam containing carrot and ponkan peel and a manufacturing method thereof. The jam comprises following components by mass: 15% of the ponkan peel, 35% of the carrot, 46.9% of cane sugar, 2% of honey, 1% of citric acid and 0.1% of potassium sorbate. The manufacturing method of the jam is also provided, and protects product color and nutrition components. The jam prepared by adopting the ponkan peel and the carrot is fruit and vegetable type healthcare jam, is good in formula nutrition and taste, free of pigment, orange-red, and natural in color, and has fragrance special to orange.

The invention discloses a fresh-keeping technology for ponkan. The technology comprises harvesting, anti-corrosion and fresh-keeping, pre-storage, grading and selection, coating, packaging, and storage. The invention proposes a scientific, systematic and standardized fresh-keeping technology for ponkan. the pretreatment of fresh-keeping is carried out at the harvesting of ponkan; the steps of anti-corrosion and fresh-keeping, pre-storage, grading and selection, coating, packaging, and storage are defined in detail so as to prolong the fresh-keeping time of ponkan for 3 to 4 months compared with the prior art; the quality of the ponkan has also been improved, further extending the market supply period, alleviating sales pressure and improving the economic benefits of the product.

A ponkan sand bag extracting and manufacturing method comprises the steps of washing, acid treating, alkali treating, rinsing and processing through mixed liquid containing water, calcium chloride, citric acid, sodium benzoate and potassium sorbate and other steps. By means of the method, sand bags in ponkan sections can be quickly and completely separated, and the sand bag loss in the manufacturing process can be reduced; by means of the mixed liquid with the freshness keeping function, the storage duration of sand bags is effectively prolonged, and the perfect quality of the sand bags is guaranteed.

The invention discloses a citrus reticulata blanco fresh keeping storage method, and belongs to the technical field of fruit fresh keeping. The citrus reticulata blanco fresh keeping storage method comprises the following steps of (1) selecting the citrus reticulata blanco with bright color luster and without fruit diseases or damage; (2) putting the sorted citrus reticulata blanco into rinsing liquid for cleaning; performing pre-cooling treatment in a refrigeration house; (3) putting the citrus reticulata blanco in a preservative for soaking, wherein the preservative is formed by mixing Chinese herbal medicine extracting liquid and natural preservative agents; (4) putting the citrus reticulata blanco in a cool and ventilated place; then, performing treatment in a vacuum degassing machine;(5) sleeving a foamed polyethylene net sleeve on the citrus reticulata blanco; wrapping the citrus reticulata blanco by a composite fresh keeping paper; performing boxing; (6) putting the boxed citrus reticulata blanco into a warehouse for storage. The citrus reticulata blanco is put into the preservative formed by mixing the Chinese herbal medicine extracting liquid and the natural preservativeagents; then, the composite fresh keeping paper is sleeved; a better fresh keeping effect is achieved; the Chinese herbal medicine extracting liquid is used for performing fresh keeping on the citrusreticulata blanco, so that the advantages of no chemical toxicity, no residue, no side effect and the like are realized; the method is suitable for being popularized.

The invention relates to the field of tea leaf manufacturing, in particular to compound Maojian tea and a preparation method thereof. Preprocessed Maojian is impregnated in hydroxypropyl methylcellulose liquid; then, the impregnated Maojian is softened in vacuum environment; next, mixed extraction juice of apples, ponkans and cherries is sprayed to the Maojian; then, microwave heating is performed until the surface moisture content of the Maojian is 50 to 65 percent; the Maojian is transferred into a kneading and twisting machine and is uniformly mixed with lemon oil; kneading and twisting are performed under the condition that the rotating speed is 300 to 500 r / min; the mixture is then transferred into a stir-frying machine and is mixed with L-lactamine to be baked until the moisture content of the Maojian is 7 to 10 percent; through cooling and screening, the compound Maojian tea is obtained. The compound Maojian tea has the characteristics of rich nutrition, high drinking value, good mouthfeel, good quality, blood pressure reduction and skin whitening.

A long-time fresh keeping method of ponkan concretely comprises the following steps: picking ponkans; preliminarily disinfecting the ponkans; preliminarily storing the disinfected ponkans: putting the ponkans in closed booth in an orchard, and storing the ponkans at a constant humidity of 50-70% or above for 30-45d; sorting and boxing: removing a small amount of decayed ponkans, and boxing remaining ponkans; and storing the boxed ponkans in a cold store. The ponkans stored through the method can be stored in the cold store for 3-5 months; and the method has the advantages of long storage time, good effect and product quality guaranteeing.

The invention provides a planting management method of high-yield large-fruit type ponkan. The method specifically comprises the following steps of: 1, selecting an appropriate cultivation field and preparing the field; 2, managing: S1, ditching and applying an organic-inorganic compound fertilizer once before sprouting in spring; S2, spraying ethephon in a first physiological blossom drop period;S3, spraying 2, 4-DP in a second physiological fruit drop period; S4, ditching and applying the organic-inorganic compound fertilizer once after the end of the second physiological fruit drop period;and S3, preventing and controlling diseases and insects. The planting method can improve the yield per unit area of a citrus orchard, the yield per unit volume measured and calculated by the method is as high as 4383.24-4912.16 g / 0.125m<3>, the total yield per cubic volume of the crown is 34-40 kg, and the transverse diameter of fruit is bigger than 80 mm.

The invention belongs to the technical field of ponkan and citrus planting methods, and particularly relates to a planting method of high-yield and high-quality ponkan and citrus. The planting methodcomprises the steps of garden plot selection, soil preparation, planting, fertilizer and water management, pruning, flower and fruit management and disease and pest control. According to the plantingmethod, an experimental base is selected, and a set of complete practical technology for cultivating and managing Chunjian is formed through experimental research on garden plot selection, cultivationtechnology, water and fertilizer management, pruning, flower and fruit management and the like, so that the yield of the citrus is increased, the picking period of the citrus is prolonged, and yieldand income of orchard workers are increased; and a new hybrid citrus variety, i.e., Chunjian is introduced, Chunjian belongs to late-maturing varieties, has the advantages of high yield, crisp and tender flesh, slagging, palatable sour and sweet taste, few seeds and no seeds, high quality and high price, and can greatly increase the income of orchard workers.

The invention discloses a ponkan fruit vinegar beverage preparation method, which belongs to the technical field of food processing. The method comprises the following steps: raw material treatment, alcoholic fermentation, acetic acid fermentation, clarification treatment, and seasoning treatment; wherein the compound enzyme used in raw material treatment contains cellulose, pectase, protein hydrolase and tannase; during a clarification treatment process, an used composite clarificant contains gelatin, egg white powder, silica sol, bentonite, chitosan, crosslinking polyvinylpyrrolidone, resinand diatomite; during a seasoning treatment process, an used seasoning additive contains ponkan fruit juice, white granulated sugar, meal fiber, xanthan gum, citric acid, vitamin, neodiosmin, and beta-cyclodextrin. The preparation method solves the problems of poor mouthfeel and low clarification degree of the ponkan fruit vinegar beverage prepared by the traditional method.

The invention relates to the field of pesticides and particularly relates to a plant growth regulating agent and a preparation method of the plant growth regulating agent. The plant growth regulating agent comprises the following components in parts by weight: 20-80 parts of potassium poly-aspartate and 20-80 parts of potassium humate. The preparation method comprises the following steps of: respectively dissolving the potassium poly-aspartate and the potassium humate by utilizing water; mixing to obtain a mixed solution; and spraying and drying the mixed solution to obtain a powdery product. According to the plant growth regulating agent and the preparation method of the plant growth regulating agent disclosed by the invention, functions are diversified; the plant growth regulating agent can be applicable to a plurality of crops including wheat, corn, cotton, soybeans, ponkan, rapes and swamp cabbages; and the plant growth regulating agent not only can improve the utilization rate of a fertilizer to the crops, but also can prevent insect damages.

The invention discloses a ponkan-lonicera standishii dried bean curd. The ponkan-lonicera standishii dried bean curd is prepared from the following raw materials: ponkan, lonicera standishii, soybeans, Chinese cabbages, sorghum, semen coicis, water, lentinus edodes, rose, flaccid knotweed herb, wild jujube leaves and cordyceps militaris powder. A preparation method of the ponkan-lonicera standishii dried bean curd comprises the following steps: (1) preparing mixed pulp; (2) preparing a mixed juice; (3) preparing coarse cereal-fruit and vegetable pulp; (4) preparing a nutrient solution; (5) preparing filtrate; and (6) uniformly mixing the coarse cereal-fruit and vegetable pulp, the nutrient solution, the filtrate and the cordyceps militaris powder, so as to obtain the finished dried bean curd. According to the preparation method, nutrients of fruits, vegetables and coarse cereals including ponkan, lonicera standishii, Chinese cabbages, sorghum and semen coicis are introduced into the ingredients of the dried bean curd, meanwhile, health beneficial components including lentinus edodes and cordyceps militaris powder are added, so that the dried bean curd has special flavor and strong fragrance, is tasty, contains various nutrients such as rich proteins, amino acid and trace elements and further has relatively good food therapy and health effects.

The invention discloses lepidogrammitis drymoglossoides and ponkan health-care vinegar and a preparation method thereof.The method comprises the steps of 1, fermentation stock solution preparation, wherein ponkan pulp is subjected to crushing and juicing and rough filtration and enters a cloudy juice tank, a lepidogrammitis drymoglossoides extracting solution is added, pasteuring is conducted after the sugar content is adjusted, and a fermentation stock solution is obtained; 2, primary fermentation, wherein activated wine activating yeast is inoculated, fermentation is conducted for 5 d-10 d at 20 DEG C-28 DEG C, and lepidogrammitis drymoglossoides and ponkan fruit wine is obtained and filtered and then enters an acetic acid fermentation tank; 3, secondary fermentation, wherein 8%-12% of naturalized acetic acid bacterium solution is added to the lepidogrammitis drymoglossoides and ponkan fruit wine, aerating agitation is conducted for 1 min 2-3 times a day, the fruit wine makes full contact with oxygen, the agitation time is 3 d-4 d, the temperature is controlled to range from 26 DEG C to 33 DEG C, and the lepidogrammitis drymoglossoides and ponkan health-care vinegar is obtained.According to the lepidogrammitis drymoglossoides and ponkan health-care vinegar and the preparation method thereof, effective integration is conducted on the technologies of vacuum pulsation enhancing mass transfer, biological fermentation, enzymolysis and the like, the best effect of preparing the lepidogrammitis drymoglossoides and ponkan health-care vinegar through lepidogrammitis drymoglossoides and ponkan is achieved, the market competitiveness is high, and the application prospect is wide.

The invention discloses an ecological cultivation method of ponkan planting. The ecological cultivation method includes: selecting a proper cultivation garden; ditching, and paving base fertilizer inthe garden before ponkan cultivation; putting ponkan seedlings into ditches, using soil to fill positions where the seedlings are planted, forming a groove between each two adjacent seedlings, and stacking weed in the grooves; fertilizing the seedlings: applying organic compound fertilizer every other two months after seedling growth planting, and applying phosphatic fertilizer and nitrogen fertilizer before shoot emergency in spring, summer and autumn; treating before fruit bearing: after the seedlings flower, picking off all buds till fruit bearing of saplings in the third year. By ditchingand directly culturing and fermenting the base fertilizer in the ditches, nutrition in soil can be fully retained so as to ensure nutrition supply of ponkan.

The invention provides chocolate orange juice capable of promoting the secretion of saliva or body fluid and expelling toxin. The chocolate orange juice is prepared from, by weight, 450-460 parts of sweet oranges, 60-70 parts of ormosia, 35-40 parts of Chinese yam, 60-70 parts of chocolate powder, 160-170 parts of greengage vinegar, 60-80 parts of bitter melon juice and the like. The chocolate orange juice is prepared from sweet oranges, chocolate and the like, has the faint scent of the sweet oranges and mellowness of chocolate, is smooth and unique in taste, has certain effects of removing acnes, promoting the secretion of saliva or body fluid, eliminating phlegm and expelling pus in match with extract of fructus forsythia, pansy, ponkan and the like and has good effects of promoting metabolism, lubricating intestinal tracts and promoting detoxification through adding of flammulina velutipes mycelium wall breaking fluid and black tea bacterial liquid.