105 results about "Vitis amurensis" patented technology

The invention discloses a feed for feeding fattening pigs and a feeding method of fattening pigs. The feed consists of 50-60% of fine material, 15-25% of rough material, 10-20% of green feed and 5-15% of superfine material. The feeding method comprises the following steps: keeping 20-25 pigs per mu of land in the feeding environment, selecting black pigs which are subjected to basic immunization and which are heavier than 30kg, breeding for 5-7 months as one circle, selling when the pigs are 115-130kg; 60 days before the pigs are sold, feeding with red wine bred from vitis amurensis for 30 days so as to ensure soft and floppy meat; 30 days before the pigs are sold, only feeding with apple till being sold, wherein the EM (Effective Microorganism) biologic bacteria are adjusted according to different growing periods and are mixed with the feed, and generally each ton of the feed contains 1-2kg of the EM biologic bacteria. The pigs bred by using the method are pure, fragrant, gentle, fatty but not greasy, thin but not dry in meat, the lean meat is soft and floppy and has the fibrous gypsum and snowflake points, and the meat is fresh and delicious and is like beef.

The invention discloses passion fruit wine and a production method thereof. The production method comprises the steps of selecting mature claret-colored passion fruits, dicing and spreading under an environment with normal temperature of 25-32 DEG C and humidity of 60-70% for airing for 24-48h, adding 10-15% of rice wine in every 50 kg of fruit, canning and evenly mixing for storage at a normal temperature of 25-33 DEG C in summer and 20-38 DEG C in winter for 72-96h to leach the fruit wine of the first process, then adding 35-40 kg of rice wine with degree of 32-36 in every 100 kg of fruit, adding 5% of schisandra chinensis, 5% of vitis amurensis, 10% of plum and 2-5% of sugar, and canning for storage for 72-96h to obtain the good wine which is strong in flavor, pure in faint scent and claret-colored, wherein the waste residues can be used as feeds or other materials. The production method is simple in manufacturing process and easy in operation; and the wine is rich in various fruit wines with fragrant amino acid smells, vitamins, SOD (Super Oxygen Dehydrogenises) enzymes and the like.

The invention discloses a method for quickly extracting vitis amurensis rupr seed procyanidin.The method mainly includes the steps that vitis amurensis rupr seeds are separated from pomace after wine making, vitis amurensis rupr seed powder is obtained through freezing drying, smashing, degreasing and screening, a 50-70% ethanol aqueous solution is added as an extraction solvent according to the material-liquid ratio (g / mL) of 1:(15-25), 0.3-0.5% (w / v) sodium hexametaphosphate is added at the same time as an assistant agent, the mixture is evenly stirred, passes a high-voltage pulse electric field and is centrifuged under the conditions that the number of pulses is 8-12 and the intensity of the electric field is 20-30kV / cm, supernatant is subjected to vacuum concentration and freezing drying, and a target product is obtained.Compared with a conventional extraction method, the technology can obviously increase the procyanidin field, shorten extraction time and reduce energy consumption, and the high-voltage pulse electric field serves as a non-heat-processing technology so that the activity of procyanidin can be well kept.

The invention relates to the technical field of grape wine making and particularly relates to a making method of a vitis amurensis ice wine having the characteristics that the fragrance is strong, the mouth feel is mellow and full, the nutrients are rich and varied, and requirements of high-end consumer groups can be met. The vitis amurensis ice wine is made through the following steps: picking fruits of naturally frozen Beibinghong (a grape variety); carrying out selection and squeezing; adding sulfur dioxide; adding pectinase, and carrying out low-temperature clarification; adding yeast, and carrying out low-temperature fermentation; stopping the fermentation; adding bentonite to carry out clarification; carrying out low-temperature ageing; carrying out kieselguhr filtration and sterile filtration; carrying out bottling; and drinking.

The invention relates to a preparation process of fruit powder and provides a preparation method for freeze-drying vitis amurensis fruit powder. The freeze-drying vitis amurensis fruit powder is prepared by processes of (1) selecting materials, (2) washing, (3) protecting the color, (4) removing hard parts and removing kernels, and grinding, (5) heating for softening, (6) squeezing, (7) concentrating, (8) pre-freezing, (9) freezing and drying, (10) crushing, (11) packaging in vacuum, (12) sterilizing and the like. According to the preparation method, a low-temperature vacuum drying technology is adopted to prevent an enzymatic browning reaction well and preserving purpurin in grapes; the product is purple. The preparation method has the advantages of simple process, convenience in operation, low production cost and the like and is suitable for industrial production.

The invention relates to a preparation method of honey vitis amurensis wine, and the method comprises the procedures of taking vitis amurensis for removing stems and crushing, adding sulfurous acid, adding pectinase, then adding honey for alcoholic fermentation, filtering, filling and storing and the like. The honey vitis amurensis wine prepared by the method is stable in structure, bright in color, pleasant in aroma, mellow in taste, and better in nutrition and health functions.

The invention provides vitis amurensis wine. The vitis amurensis wine is prepared from the following raw materials in parts by weight: 41-65 parts of vitis amurensis, 12-19 parts of rose, 10-18 parts of rock sugar, 8-12 parts of osmanthus fragrans and 5-10 parts of citric acid. The invention also provides a method for preparing the vitis amurensis wine. The vitis amurensis wine has the beneficial effects that the moisture in the fruits is naturally sublimated; and the vitis amurensis wine tastes mellow, has fragrant rose taste, tastes sweet and pure and has the functions of beautifying the face and preserving health.

The invention relates to juice and particularly relates to juice prepared from vitis amurensis. The juice is characterized in that a preparation component contains the vitis amurensis and all substance components are as follows: 35-40% of the vitis amurensis, 15-25% of white sugar, 10-15% of honey and residual amount of water. The juice disclosed by the invention has the advantages that a vitis amurensis juice beverage is enriched with a lot of nutritional elements, has the effects of tonifying spleen and appetizing, is good for health and is simple in manufacturing process.

The invention relates to the technical field of food preparation and especially relates to a preparation method of a vitis amurensis whole-fruit fermentation product. The preparation method comprises the following steps: (1) crushing and grinding de-stemmed vitis amurensis to obtain vitis amurensis juice; (2) performing ultrasound treatment of the vitis amurensis juice; (3) fermenting the vitis amurensis juice; (4) filtrating and removing residues, namely performing filter press of the vitis amurensis juice fermented by lactic acid bacteria and removing the residues to obtain fermented vitis amurensis juice; (5) embrane concentrating, namely concentrating the fermented vitis amurensis juice by a reverse osmose membrane until the concentration is 25-30 Brix; and (6) vacuum freezing and drying, namely drying the concentrated fermented vitis amurensis juice until the mass percentage of the moisture content is 5-10%, so that the vitis amurensis whole-fruit fermentation product is obtained. The preparation method of the vitis amurensis whole-fruit fermentation product of the invention performs yeast fermentation and lactic acid bacteria fermentation according to the characteristics of the vitis amurensis, so that the vitis amurensis fermentation product prepared according to the preparation method has high activity, fully demonstrates value of the vitis amurensis, improves the benefit of the vitis amurensis, and promotes physical conditions of people who eat the vitis amurensis whole-fruit fermentation product.

The invention discloses a novel class of 3-phenyl-7,8-dehydrogenated vitis amurensis vine pentosidine (amurensin H) derivatives with anti-inflammatory activity and anti-inflammatory activity thereof.Specifically, the invention relates to the 3-aryl-4 substituted benzofuran derivatives with a novel structure represented by a general formula (I) shown in the description or a medically-acceptable salt of the derivatives. The invention discloses an application of the derivative monomers or the pharmaceutical composition of the derivatives in clinical treatment of inflammatory related diseases.

The invention relates to marten feed and a feeding method for a marten. The marten feed is prepared from 10 to 20 parts of chicken bone, 5 to 10 parts of chicken liver, 10 to 20 parts of duck bone, 5 to 10 parts of fish powder, 10 to 15 parts of white mouse meat powder, 5 to 10 parts of egg, 20 to 30 parts of corn flour, 10 to 20 parts of wheat bran, 5 to 10 parts of locust powder, 5 to 10 parts of amur grape, 5 to 10 parts of apple, 5 to 10 parts of mountain pear, 5 to 10 parts of dandelion, 20 to 30 parts of seaweed, 10 to 20 parts of dried small shrimp, 10 to 20 parts of milk, 5 to 10 parts of hawthorn, 3 to 5 parts of dried ginger, 5 to 8 parts of complex vitamin and 3 to 5 parts of compound micro-element by weight. The feeding method for the marten mainly includes making the marten move, and the feeding method for the marten is capable of guaranteeing the fresh meat and smooth fur. The marten feed is quick to absorb and enables the marten to grow quickly and have healthy skin and smooth and bright fur. The feeding method for the marten is easy to perform and good for popularization.

Belonging to the technical field of plant molecular marker preparation and application, the invention specifically relates to vitis amurensis SNP molecular markers and application thereof in genetic map construction and white rot resistance location. The sum of the molecular markers is 7124, and the positional information of the molecular markers on grape chromosomes is distributed to 19 chromosomes. According to the invention, by establishing an SNP marking technology developed based on SLAF-seq (specific length amplified fragment-sequencing) technology, a large number of SNP markers with gene sequences are obtained, a vitis amurensis high density molecular genetic map is constructed, and location study is carried out grape white rot resistance so as to obtain grape white rot resistance related SNP markers, and the functional markers have good application prospects in grape white rot resistant molecular marker assisted breeding.

The invention provides a vitrification cryopreservation method for vitis amurensis callus tissues. The vitrification cryopreservation method comprises the steps of callus tissue induction, air drying, cryopreservation and defrosting. The vitis amurensis callus tissues preserved according to the vitrification cryopreservation method are high in reproduction rate; the dangers that germplasms are lost or destroyed because preservation in field nurseries are easily impacted by natural disasters, and that inheritable characters are mutated or polluted because of serial subcultures during tissue culture and preservation of test-tube plantlets can be avoided; through adoption of the vitrification cryopreservation method, long-term succeeding preservation is not needed, and the manual labor intensity is reduced.

The invention discloses novel 7,8-dehydrogenated vitis amurensis vine pentosidine (amurensin H) derivatives with anti-inflammatory activity and anti-inflammatory activity thereof. Specifically, the invention relates to the novel 2,3-diaryl-4-substituted benzofuran derivatives with a novel structure represented by a general formula (I) shown in the description or a medically-acceptable salt of thederivatives. The invention discloses an application of the derivative monomers or the pharmaceutical composition of the derivatives in clinical treatment of inflammatory related diseases.

The invention discloses grape wine containing ginseng and honey and a preparation method of the grape wine. The grape wine is prepared from the following raw materials in parts by weight: 900-1200 parts of fruits of vitis amurensis rupr, 0.02-0.05 part of pectinase, 0.1-0.2 part of an imported active dry yeast, 20-50 parts of honey, 1-2 parts of sulfur dioxide, and 3-8 parts of ginseng extracting solution. The preparation method comprises the following preparation steps: weighing the components, carrying out primary fermentation, carrying out main fermentation, carrying out ageing, carrying out filtering, and carrying out split charging. The invention belongs to the technical field of fruit wine processing, and in particular provides the grape wine containing ginseng and honey, which can improve the human body immunity and delay senescence, and is beneficial for the health of the heart and cerebral vessels.

The invention discloses a grape fruit wine which is prepared by the following steps: on the basis of 10 as the base rate, weighing vitis amurensis, black grapes, white grapes, red grapes, tangerine, oranges, cumquat and plums in the ratio of (6-8) to (8-6) to (4-5) to (5-6) to (4-5) to (5-3) to (1-2) to (2-1), crushing and refining by virtue of a crusher, evenly stirring to prepare mixed raw slurry by virtue of a stirrer; weighing and preparing the mixed raw slurry, koji for uncooked materials and mineral water in the ratio of 100 to (0.7-0.9) to (280-260); when the air temperature is higher than 30 DEG C, is lower than 30 DEG C and is lower than 20 DEG C, respectively weighing the raw slurry, the koji for uncooked materials and the mineral water in the ratio of 100 to 0.7 to 280, the ratio of 100 to 0.8 to 270 and the ratio of 100 to 0.9 to 260; respectively feeding the processed materials to a fermentation vat, tightly sealing and fermenting for 10-12 days; stirring once every 2-3 days until the mash material completely floats and then completely sink to thoroughly ferment; and distilling and blending in good time, so as to obtain the high-quality grape fruit wine.

The invention provides a brewing method of high calcium and high polyphenol content Vitis amurensis wine brewing pomace vinegar. The main process consists of: first, mixing pomace with water in a ratio of 1:1-1:5 (W / V) and conducting pulping for 20-40s to form a uniform Vitis amurensis pomace mixed fruit pulp, then subjecting the fruit pulp to ultrasonic treatment under an ultrasonic power of 125-175W at 60-80DEG C for 10-30min, then adjusting the alcoholic strength of the treated fruit pulp to 5-11% (V / W), then inoculating activated acetic acid bacterial strain according to 10-16% (V / W) and carrying out fermentation at 25-35DEG C for 8-10d, performing centrifugation, then adding calcium chloride according to a ratio of 2.0g / 100g (calcium chloride / fruit vinegar), and carrying out centrifugation and sterilization so as to obtain original fruit vinegar. The original fruit vinegar brewed by the process is grape red, sour and sweet and free of astringency, and has high polyphenol and calcium content, the polyphenol content is higher than that of fruit vinegar finished products produced by the traditional process (i.e. fermentation of raw materials without ultrasonic treatment) by 85.12mg / L (35.72%), the calcium content is up to 638mg / 100g, which is higher than that of Shanxi aged vinegar (306mg / 100g), Zhenjiang fragrant vinegar (240mg / 100g) and rice vinegar (30mg / 100g).

The invention discloses a somatic embryo of vitis amurensis, as well as a culture method, a culture medium and applications of the somatic embryo, belonging to the technical field of tissue culture of the grape. According to the somatic embryo, the culture method, the culture medium and the applications, by selecting and controlling the carbon source, the ventilatory capacity and the nitrogen source of the inducing culture medium of the somatic embryo, in the culture process, the growth of the somatic embryo and the synthesis of resveratrol achieve the optimal state, and the cultured somatic embryo has high content of resveratrol. With the adoption of the culture method of the somatic embryo of vitis amurensis, and the somatic embryo obtained through the method, a material and a basis are provided for the industrial preparation and industrial development of the secondary metabolite, namely, resveratrol through the culture on the vitis amurensis cells.

The invention discloses traditional Chinese medicine slimming health care tea, which is characterized by being prepared from the following ingredients in parts by weight: 15 to 28 parts of pericarpium citri reticulatae, 5 to 10 parts of herba artemisiae scopariae, 4 to 9 parts of sea-tangle, 3 to 7 parts of grass-leaved sweetflag, 25 to 35 parts of fruit of immature citron, 10 to 1 parts of apricot kernels, 15 to 25 parts of walnut kernels, 19 to 23 parts of vitis amurensis juice, 9 to 12 parts of rhizoma ligustici wallichii, 11 to 14 parts of glossy privet fruit, 8 to 11 parts of perilla leaves, 5 to 17 parts of rhizoma alismatis, 5 to 17 parts of radix platycodonis, 10 to 12 parts of radix rehmanniae, 19 to 23 parts of Chinese yam, 12 to 18 parts of herba verbenae, 12 to 18 parts of lemon grass, 7 to 14 parts of honeysuckle flower, 3 to 8 parts of rhizoma alismatis, 5 to 10 parts of fructus corni, 4 to 6 parts of parched semen cassiae, 15 to 25 parts of morning glory seeds, 8 to 15 parts of seaweed, 5 to 10 parts of radish seeds and 3 to 8 parts of shell of areca nut. The traditional Chinese medicine slimming health care tea has the beneficial effect that all ingredients in a used slimming recipe are natural Chinese herbal medicine ingredients; green and environment-friendly effects are achieved; the drinking is convenient; traditional Chinese medicine ingredients can be easily absorbed; and the slimming effect is obvious.

The invention discloses a sewage treatment agent for beer industry. The sewage treatment agent comprises an aerobiotic sewage treatment agent and an anaerobic sewage treatment agent, wherein the aerobiotic sewage treatment agent comprises the following raw materials in parts by weight: sodium chloride, chitosan, a discoloring agent, biological enzyme, nitrifying bacteria, denitrifying bacteria, urea and photosynthetic bacteria, and at least 0.24 billion active bacteria are contained in each gram of culture medium of single type of bacteria; the anaerobic sewage treatment agent comprises the following raw materials in parts by weight: sodium chloride, activated carbon, polyacrylamide, a discoloring agent, vitis amurensis vine, biological enzyme, sphaerotilus natans and blue-green algae, and at least 0.23 billion active bacteria are contained in each gram of culture medium of single type of bacteria. The invention also discloses a preparation method of the aerobiotic sewage treatment agent and anaerobic sewage treatment agent. The sewage treatment agent has the advantages that the mutual benefit is realized in the wastewater purification process of beer industry, and the maximum joint advantages are utilized; the treatment effect is efficient, and the wastewater can be drained after reaching standard; the cost is low, and the economic benefit is obvious.

The invention discloses pawpaw and coix seed nutrient flour and a preparation method thereof. The pawpaw and coix seed nutrient flour is prepared from the following raw materials in parts by weight: 30 to 50 parts of buckwheat, 15 to 20 parts of oat, 10 to 15 parts of rhizoma dioscoreae, 8 to 12 parts of pawpaw, 6 to 10 parts of coix seed, 5 to 8 parts of soyabean protein powder, 8 to 10 parts of coconut milk, 3 to 5 parts of vitis amurensis, 2 to 3 parts of fructus amomi, 1 to 2 parts of radix polygonati officinalis, 2 to 3 parts of radix ophiopogonis, 1 to 2 parts of hawthorn seed, 2 to 3 parts of dandelion, 1 to 2 parts of glutinosae rice root, 2 to 3 parts of curcuma zedoary, and proper amount of red wine. The flour is rich in nutrition and easily digestively absorbed by a human body; in addition, the flour integrates faint scent and deep fruity flavor, has an unique taste and is suitable for all people; dandelion included in the formula has the anti-inflammatory and detoxification effect; radix ophiopogonis has the effects of moistening lung and clearing away the heart-fire, and tonifying stomach and promoting fluid; the pawpaw and coix seed are also added and coordinated to play roles; therefore, the pawpaw and coix seed nutrient flour can effectively improve the spleen and stomach immunity function and is beneficial to health of the human body.

The invention discloses a method for multi-module afforestation of an arid sunny-slope mountain and belongs to the technical field of afforestation of the arid sunny-slope mountain. According to the method, in view of different geographic conditions of arid sunny-slope mountains, 3 kinds of different modules are provided, different species of trees are planted in different modules, the species oftrees comprise needle-leaved arbor species, broad-leaved arbor species, shrub species, Liana plants and grass species; the needle-leaved arbor species comprise pinus tabuliformis, Larix principis-rupprechtii, Mongolian scotch pine and platycladus orientalis; the broad-leaved arbor species comprise Mongolian oak, Betula japonica, dwarf elm, prunus armeniaca and rhus typhina; the shrub species comprise amorpha fruticosa, hippophae rhamnoides, Yellow willow and caragana microphylla; the Liana plants comprise Euphorbia humifusa and vitis amurensis; and the grass species comprise Agropyron cristatum, Hungarian brome, elymus dahuricus and artemisia sieversiana. According to the modular afforestation method disclosed by the invention, a batched implanting method is employed in space, the survivalof shrubs is prompted by using a shading effect of mature seedlings of arbors, thus, the variety and quantity of vegetative covers of the ground surface are increased, local microclimates can be rapidly formed in the modules, the content of plants and microbes is increased, revegetation is accelerated, ecological environments of the mountains are improved in a relatively short time, and the moisture content of soil and the survival rate of afforestation are effectively increased.

The invention discloses a fruit-flavoured type pickle. The fruit-flavoured type pickle comprises orange-heart cabbage, wine-making fruits and pickling accessories, wherein in percentage by weight, the percentage by weight of orange-heart cabbage is 75-85%, the percentage by weight of wine-making fruits is 10-25%, the percentage by weight of pickling accessories is 4-9%; the wine-making fruits are one or more of vitis amurensis, grape, blueberry and nectarine; the pickling accessories comprise 50 parts of refined salt, 20 parts of crystal sugar, 15 parts of pepper, and 15 parts of aniseed. The fruit-flavoured type pickle disclosed by the invention is formed by pickling the orange-heart cabbage, and high in nutritive value; the carotene content of the orange-heart cabbage is 4.5 times than that of common cabbage, the vitamin C content thereof is 1.8 times than that of common cabbage, and the sugar content thereof is 3.5 times than that of common cabbage. Fruit wines with various tastes are added for pickling, thus a sterilization role is played, and various tastes are added.

The invention provides a method for brewing wine by utilizing vitis amurensis and wine brewed utilizing same. The method comprises the following steps: mixing the smashed vitis amurensis and the smashed watermelon fleshes to obtain vitis amurensis and watermelon mixed juice, and fermenting the mixed juice to obtain the wine. The method aims at solving the problem that the acidity of the wine which is brewed by single northern-land vitis amurensis is excessively high, the vitis amurensis is combined with the watermelon, the watermelon can neutralize partial acidic substances in the vitis amurensis juice so as to decrease the acidity of the wine, so that the wine is easily accepted by more consumers. Moreover, the wine brewed by utilizing the method is lower in acidity, stronger in alcoholic fragrance, richer in fruit fragrance and lasting in aftertaste.

The invention relates to a dark green tea mask. The dark green tea mask is composed of the following components in parts by weight: 1 to 3 parts of dark green tea extract, 2 to 4 parts of plant essence extract, 0.02 to 0.06 part of wheat germ oil, 0.2 to 0.5 part of ginseng essence, and 3 to 5 parts of water. The ginseng essence is extracted from Changbai mountain ginsengs. The plant essence extract is extracted from vitis amurensis seeds and allium japonicurn seeds, and the mass ratio of vitis amurensis seeds to allium japonicurn seeds is 8-10:5-6. The mask contains plant essence extract. The multiple functions of dark green tea are maximally preserved. The mask is rich in amino acids required by human body such as arginine, lysine, valine, isoleucine, leucine, phenylalanine, threonine, and the like. The nutrients are more abundant, and the effect is better. The mask has the functions of whitening skin, removing spots and wrinkles, delaying senescence, tightening the skin, preventing allergy, and repairing the skin.

The invention discloses a steady-state malvidin 3-O-glucoside derivative and a preparation method and applications thereof. The method comprises the following steps: subjecting amur grapes to pulping,extraction, macroporous resin purification and preparative high performance liquid chromatography purification to obtain malvidin 3-O-glucoside, and carrying out ultrahigh-pressure steady-state treatment on the malvidin 3-O-glucoside and caffeic acid to obtain the steady-state malvidin 3-O-glucoside derivative. The method has the beneficial effects that: the anthocyanin is protected from being damaged by high-voltage pulse electric field extraction; the purification condition is optimized, and the purity of the prepared malvidin 3-O-glucoside reaches 95 percent; and the malvidin 3-O-glucosideand the caffeic acid are subjected to the ultrahigh-pressure steady-state treatment, so that the derivative has better photo-thermal stability and oxidation resistance.

The invention provides an evaluation method of cold resistance of germplasm resources of Vitis amurensis in a dormant period. The evaluation method includes following steps: peeling a Vitis amurensis branch in the dormant period after being frozen at different freezing temperatures, placing the branch in a triphenyl tetrazoliu chloride staining solution, and disposing the solution in a constant-temperature environment for staining treatment; flushing away the staining solution on the surface of the branch, determining staining level according to staining area of a wood portion of the branch, and calculating staining index of the branch according to the staining level; determining low-temperature semi-lethal temperature according to the staining index corresponding to the freezing temperature of the branch. The lower the low-temperature semi-lethal temperature is, the higher the cold resistance of germplasms of Vitis amurensis is. A TTC staining method is adopted, thereby being slightly influenced by outside factors and visual in result, so that the evaluation method is simple, convenient and easy to implement and accurate and reliable.

The invention provides a Vitis amurensis Rupr. tissue culture medium. In the culture medium, the water potential of the culture medium is reduced by increasing the concentrations of substances including agar, sucrose and the like in the culture medium, and thus a Vitis amurensis Rupr. tissue culture seedling vitrification phenomenon, particularly a vitrification phenomenon at an induction phase, is alleviated to a certain extent. Meanwhile, active carbon is added into the culture medium so that a tissue culture seedling browning phenomenon caused by the fact that the concentration of the sucrose in the culture medium is increased can be avoided, and furthermore, the success rate of Vitis amurensis Rupr. tissue culture is improved. Meanwhile, the invention further provides a Vitis amurensis Rupr. tissue culture method. According to the method provided by the invention, a transition culture step is further added to an existing seedling tissue culture process, and the culture medium provided by the invention is used as an induction culture medium and a multiplication culture medium, so that the vitrification phenomenon in a Vitis amurensis Rupr. induction culture process and a Vitis amurensis Rupr. multiplication culture process is effectively controlled by optimizing a culture flow and the used culture medium.

The invention discloses instant tea prepared from sacha inchi fruit shells. The instant tea is prepared from the following raw materials, in parts by weight: 113-117 parts of sacha inchi fruit shells,56-62 parts of macadamia nut shells, 48-55 parts of passiflora fruit peel, 22-26 parts of radix glycyrrhizae, 18-23 parts of fructus lycii, 12-17 parts of fructus crataegi, 15-19 parts of mulberry fruit, 21-25 parts of olive, 8-15 parts of dahurian rose fruit, 6-13 parts of dacaisne fargesii, 2-8 parts of stevia rebaudian, 2-8 parts of flos lonicerae, 3-7 parts of vitis amurensis and 33-37 partsof honey. The invention further discloses a preparation method of the instant tea. The instant tea is prepared by taking the sacha inchi fruit shells as the raw material, the sacha inchi fruit shell part is sufficiently utilized, waste of sources is avoided, and the instant tea provided by the invention can inhibit formation of free radicals in vivo, and has the certain anti-oxidation effect.

The present invention discloses an anthocyanin dietary fiber beverage for regulating intestinal micro-organism flora and lowering blood lipids. Every 500-600 parts of the anthocyanin dietary fiber beverage comprise the following raw materials in parts by weight: 0.5-1.0 part of vitis amurensis anthocyanin, 15-20 parts of bean dreg dietary fibers, 50-60 parts of white granulated sugar, 0.5-0.8 partof citric acid, 0.5-0.8 part of CMC-Na and the balance water. The present invention also discloses a preparation method of the anthocyanin dietary fiber beverage for regulating intestinal micro-organism flora and lowering blood lipids. The preparation method comprises the following steps: S1, weighing the vitis amurensis anthocyanin, bean dreg dietary fibers and water, and conducting light-avoiding interaction for 20-40 min to obtain an anthocyanin dietary fiber complex; and S2, adding the white granulated sugar, citric acid and CMC-Na to the anthocyanin dietary fiber complex, conducting mixing, adding water to a set volume, and then conducting homogenization, degassing, filling and sterilization to obtain a finished product. The anthocyanin dietary fiber beverage has beneficial effects of regulating intestinal micro-organism flora and lowering blood lipids.