43 results about "Prickly Pear Fruit" patented technology

A kind of Rosa roxburghii tea and preparation method thereof, it is characterized in that the Rosa roxburghii fresh fruit is washed, puts into pottery altar sealing fermentation after airing, stores at room temperature for 1.5 months to 3 months, then takes out the fermented Rosa roxburghii, Use a slicer to cut the thorn pear into shreds, sieve to remove the seeds, then dry the thorn pear shreds and mix them with tea in a ratio of 1-4:9-6, and pack them after passing the inspection. The best packaging is vacuum packaging. Get prickly pear tea. The Rosa roxburghii tea of ​​the present invention has good color, aroma and taste, is an ideal health drink, and regular drinking is beneficial to health.

The invention discloses a prickly pear fruit taste tara vine bread. The prickly pear fruit taste tara vine bread is prepared by taking tara vine and prickly pear fruit as raw material while adding goose caudal meat and fruit of brazilian cashew. The bread fully uses the nutrient value of tara vine, compounds with traditional Chinese medicines to reach synergistic interaction; the bread has the effects of tonifying spleen and invigorating stomach, tonifying stomach and promoting fluid. In the invention, the raw material tara vine is performed with primary fermentation of saccharomyces fruit; the taste product is added with aromatic taste, and the traditional Chinese medicine liquid is performed with fermentation of fruit vinegar yeast; the bread effectively removes bitter taste of the traditional Chinese medicine liquid; the prepared product is rich in nutrition, mellow in taste, fresh and delicious, and easy to store; after long-term use, the bread can obviously improve the discomfort of dyspepsia people. The preparation process is simple and easy to realize, and the bread meets the current market development demand and is wide in prospect.

This application relates to the technical field of cosmetics, and specifically discloses a Rosa roxburghii hydrating fragment cream and its preparation method and application. Extract, Witch Hazel Extract, Chitin, Caprylic / Capric Triglyceride, Cetearyl Alcohol, Cetearyl Olivate, Caprylyl Hydroxamic Acid, Glyceryl Caprylate, Complex Sunscreen agent; the raw materials of compound sunscreen agent include caprylic acid / capric triglyceride, 3-(4-methoxyphenyl)-2-propionate-2-ethylhexyl, pantanthin, astaxanthin white. The roxburghii hydrating fragment cream has good sun protection effects and skin improvement effects through the synergistic effect of raw materials, and has good application prospects. At the same time, the preparation method of the Fragment Cream is simple and stable, and the Fragment Cream can be used as a sleep mask or essence cream. When the Fragment Cream is used as a sleep mask, it does not need to be cleaned and is easy to use.

The invention discloses a cultivation method for inducing callus of Rosa roxburghii fruit and promoting the accumulation of active substances thereof, belonging to the technical field of plant tissue culture. The method comprises the following steps: (1) collecting Rosa roxburghii fruits at a suitable period; (2) processing and disinfecting Rosa roxburghii fruits; (3) inoculating the sterilized explants in a callus induction medium; ( 4) After 3-4 weeks of culture, the callus of Rosa roxburghii fruit induced in step (3) was proliferated; (5) The following medium and culture conditions were used to detect the main active substances in the callus of Rosa roxburghii fruit Accumulation: MS+3.0‑4.0 mg·L ‑1 TDZ+0.1 mg·L ‑1 NAA+50‑60 g L ‑1 Sucrose / glucose + appropriate amount of agar, the pH value is 5.8‑6.0, the culture temperature is 25 ° C, the light time is 12 hours per day, and the light intensity is 10‑15 µmol m ‑2 ·s ‑1 .

The invention discloses a traditional Chinese medicine composition for treating duodenal ulcer. A traditional Chinese doctor claims that the duodenal ulcer belongs to the category of stomachache, heartache and epigastric pain, and the pathogenesis is caused by weakness of the spleen and the stomach, dysfunction of the liver and the spleen, deficiency of Qi and blood and Qi-stagnation and blood stasis. According to the invention, traditional Chinese medicines of faurie's brake, Yunnan madder, caragana rosea, prickly pear fruit, fruit of kwangsi dutchmanspipe, roots or stems of littleleaf indianmulberry, wintersweet roots or stems, tripterygium hypoglaucum and roots of herb of Chinese astilbe, which have the functions of benefiting qi and nourishing blood, nourishing the stomach and tonifying the spleen, clearing away heat and toxic materials and activating blood and dissolving stasis, are decocted with water into decoction. Through the clinical test, the total effective rate reaches 98.3%, and the treatment result shows that the traditional Chinese medicine composition has a significant curative effect on the treatment of the duodenal ulcer.

The invention provides a health-preserving life-extending oral liquid containing rosa roxburghii tratt fruit and emblic leafflower fruit extracts. The oral liquid comprises the components by weight: 1-2% of the rosa roxburghii tratt extract, 5-6% of the emblic leafflower extract, 60-70% of white sugar, and the balance water. The invention also provides a method for preparing the oral liquid. The method comprises mixing the rosa roxburghii tratt extract, the emblic leafflower extract and water according to the ratio, and carrying out package sealing. Through optimization selection of the raw materials and process conditions, the extracting method for making SOD grow is obtained in a breakthrough manner. The obtained rosa roxburghii tratt extract is tested by China national analytical center, Guangzhou, and each kilogram of fresh rosa roxburghii tratt fruits can produce 1980000 U of SOD active enzymes. Based on health values of rosa roxburghii tratt, the oral liquid can make people healthy and longevial with frequent eating. The oral liquid prepared by combining the rosa roxburghii tratt extract and the emblic leafflower extract is convenient to take.

The invention discloses a brewing process of a prickly pear fruit wine. The prickly pear fruit wine is brewed by taking fresh, ripe and plump prickly pears as main raw materials and through the steps of raw material pretreatment; pulping and soaking; compound enzyme treatment; matrix pretreatment; raw material mixing; fermenting; squeezing and filtering; mixing; ageing; and canning and sterilizing. According to the brewing process, the pulps and peels of the raw materials are separated, the pulps are pulped, and the peels are soaked in a white wine with a high alcohol degree, so that the utilization ratio of the raw materials is greatly increased; the fruit wine is clarified by using a compound clarifying gent, so that the transparency of a finished product of the wine is improved; and the prickly pear fruit wine has the health effects of tonifying the spleen and benefiting the stomach, promoting the production of body fluid to relieve thirst, astringing to stop bleeding, replenishing qi and enriching blood and the like.

The invention discloses a preparation method for improving the antioxidation effect of Rosa roxburghii fermented fruit drink. Firstly, take the two strains of Candida utilis and Saccharomyces fumigatus, use the inoculation loop to take a small amount of bacteria and dilute them with 100 μL sterile water, and then spread them on the YM solid medium for culture, respectively. Get the obtained single colonies and transfer them to YM liquid medium for strain preparation to obtain activated Candida utilis and Saccharomyces spp.; inoculate the two activated yeasts in the prepared Cultivation on a shaking table is carried out in the roxburghii juice, and the fermentation is completed after the cultivation, the polysaccharide content of the roxburghii is measured, the supernatant is collected by centrifugal filtration, and the roxburghii fruit drink is obtained. The invention utilizes excellent yeast strains to increase the activity of polysaccharides, thereby enhancing the antioxidant capacity and improving the mouthfeel of the prickly pear drink.

The invention relates to the field of food processing, in particular relates to rosa roxburghii preserved fruit and a production method thereof. The production method of the rosa roxburghii preserved fruit is as follows: according to the weight, adding 0.05-0.2 part of an antioxidant, 0.5-2 parts of sodium chloride and 80-120 parts of water to 80-120 parts of rosa roxburghii, heating, filtering to obtain tannin-removing rosa roxburghii; according to the weight, adding 10-50 parts of sugar to the tannin-removing rosa roxburghii for saccharify to obtain saccharified rosa roxburghii; and drying the saccharified rosa roxburghii to obtain the rosa roxburghii preserved fruit. The rosa roxburghii preserved fruit is prepared from the following raw materials: 80-120 parts of the rosa roxburghii, 0.05-0.2 part of the antioxidant, 0.5-2 parts of the sodium chloride, 80-120 parts of the water and 10-50 parts of the sugar. The tannin in the rosa roxburghii can be removed by dissolving the tannin in the sodium chloride and the water, and browning of the tannin remaining in the rosa roxburghii can be prevented by the antioxidant and heating, and finally the problem of browning of the tannin in the rosa roxburghii can be solved.

The invention discloses a preparation method of roxburgh rose juice and roxburgh rose wine. The roxburgh rose juice is prepared by the following production processes: rinsing, screening, juice squeezing, clarification stirring, primary filtration, sterilization, freezing and secondary filtration. The roxburgh rose wine is prepared by the following production processes: rinsing, screening, juice squeezing and primary fermentation, secondary fermentation, clarification stirring, primary filtration, sterilization, freezing and secondary filtration. The prepared roxburgh rose juice has high nutrient content, unique flavor, fresh and cool taste, rich vitamins, amino acid and superoxide dismutase SOD, and low sugar, can be directly drunk or diluted for drinking and has relatively good health efficacy, the nutrient contents are sufficiently released and are easily absorbed by a human body, and the utilization rate of roxburgh rose fruits is high; the roxburgh rose wine is rich in vitamins, amino acid and superoxide dismutase SOD and has the fruit flavor of the roxburgh rose fruits as well as the efficacies of refreshing and helping produce saliva and slake thirst after being drunk, the contents of vitamin C and vitamin P are far higher than the contents of other fruit wine, and the alcoholic strength is 11-13 degrees; the roxburgh rose juice and the roxburgh rose wine have the efficacies of preventing cancers, helping digestion, relieving tedium and delaying senescence.

The invention discloses a seedless thorn pear fruit wine and a preparation method thereof, which is prepared from seedless thorn pears, white raisins, purified water, rock sugar, active shellfish yeast and potassium metabisulfite, and is produced by the method of the invention Seedless thorn pear fruit wine not only preserves the unique flavor substances and various nutritional components of seedless thorn pear, but also reduces the methanol content from the original 0.025-0.027g / 100ml to 0.020-0.022g / 100ml. The fermentation time is reduced from the original 22-25h to 12-16h, which overcomes the problems that the prickly pear fruit wine is easy to oxidatively brown and produce oxidative flavor. The product of the invention is the seedless thorn pear fruit wine with clear body, mellow and refreshing taste, harmonious aromas, delicate taste and long aftertaste. Extended from the original 12 months to 18 months.

The invention discloses a fruit juice milk beverage and a preparation method thereof. According to the preparation method of the fruit juice milk beverage, disclosed by the invention, raw milk, prickly pear fruit juice, fruit concentrated juice, a sweetening agent, a green tea extract, vitamin C, a stabilizing agent, an acidity regulator and water are used as raw materials. The preparation method of the fruit juice milk beverage comprises the following steps: (1) mixing the sweetening agent, the stabilizing agent, the acidity regulator, the water and the raw milk so as to obtain feed liquid A; (2) mixing the fruit concentrated juice, the prickly pear fruit juice, the green tea extract, the vitamin C and the feed liquid A so as to obtain mixed liquid; (3) carrying out homogeneous operation on the mixed liquid so as to obtain mixed liquid B; and (4) carrying out immersion-type superhigh temperature instantaneous sterilization on the mixed liquid B in supersaturated steam. The fruit juice milk beverage is endowed with antioxidant and anti-ageing effects by adopting preparation method, has moderate acidity, relatively good flavor, mouth feel and stability and is long in shelf life.