88 results about "Zanthoxylum leprieurii" patented technology

The invention relates to a breathing type Zanthoxylum fruit harvester, in particular to a Zanthoxylum fruit harvester, comprising a body, a picking head disposed at the front end of the body, and a conveying duct connected between the picking head and the body and enabling convenience for Zanthoxylum fruit picking, collecting and cleaning and for fruit acquiring, and enables reduction in workload during Zanthoxylum fruit picking and improvement in Zanthoxylum fruit picking efficiency accordingly. A picking mechanism is simple in structure, has a quick picking function, facilitates high-speed picking and enables convenience for Zanthoxylum fruit picking through relative rotation of coaxial tubular moving and fixed blades, and meanwhile, circulating flow of air is generated in the whole harvester, suction of picked Zanthoxylum fruits into the harvester is facilitated, and high wind resistance impurities such as Zanthoxylum leaves can be blown away using a blowing design of the picking head, so that precision picking is facilitated, the net weight of picked Zanthoxylum fruits is increased, following screening is facilitated and labor and material resources for following screening are saved.

The invention discloses a production method of zanthoxylum oil. The method comprises the following steps: selecting dried zanthoxylum and vegetable oil; baking and sauting the vegetable oil for 10-60 minutes at 60-100 DEG C, adding the dried zanthoxylum accounting for 6-12wt% of the vegetable oil when cooling the vegetable oil to 50-80 DEG C and maintaining for 2-10 minutes so as to obtain mixed oil; adding the mixed oil obtained in the mixing and sauting manner into an oil presser, maintaining the temperature within 70-100 DEG C and performing initial squeezing so as to obtain the zanthoxylum oil; performing preliminary filtration on the initially-squeezed zanthoxylum oil by using a filter screen so as to filter a majority of impurities; introducing the zanthoxylum oil subjected to the preliminary filtration into a vacuum filter; performing filtration on zanthoxylum oil again under the condition that the oil temperature is maintained within 75 DEG C to 105 DEG C so as to improve the filtration efficiency; adding the zanthoxylum oil subjected to the vacuum filtration into a centrifugal oil filter and performing rotating precipitation and filtration again, thereby obtaining the zanthoxylum oil. The method is high in production efficiency, wide in raw material resource, low in cost and pure in zanthoxylum oil taste.

The invention discloses a natural drying color fixative for zanthoxylum schinifolium. The natural drying color fixative comprises the following components according to mass percent: 25%-30% of ethanol, 0.4%-0.5% of sodium citrate, 0.1%-0.3% of sodium ascorbate, and the balance of water. A color protecting method comprises the steps of spraying or soaking the collected fresh zanthoxylum schinifolium for 0.5-1minute by the color fixative, draining and spreading the zanthoxylum schinifolium with the thickness of 0.5cm-1.5cm, drying the zanthoxylum schinifolium in the shade at a room temperature of 25+ / -2 DEG C and with relative humidity of 45+ / -5% inside a room or drying the zanthoxylum schinifolium in the sun to obtain the dried zanthoxylum schinifolium with a dark green color. According to the color protecting method, the original dark green color of the zanthoxylum schinifolium can be effectively kept, and the fragrance of the zanthoxylum schinifolium is strong and pure. The natural drying color fixative is simple in preparation process, low in cost, obvious in effect and free from side effect. Compared with that of an unprocessed control, the net increase of an alpha value (namely green color difference, and an index measured by a colorimeter) of the dried zanthoxylum schinifolium is about -3.0 to -4.5, the drying time is shortened by over 1d, and the color-changing rate is less than 80%-95%, therefore, the natural drying color fixative is especially suitable for use on a large scale in a natural drying process of the zanthoxylum schinifolium.

The invention discloses an application of zanthoxylum schinifolium volatile oil in preparation of anti-inflammatory analgesic drugs. According to the application, researches find that a zanthoxylum schinifolium volatile oil part can relieve xylene-induced ear swelling and carrageenan-induced foot swelling, and improve abnormal expression of inflammatory factors such as TNF-alpha, IL-6 and IL-1betainduced by carrageenan; meanwhile, the zanthoxylum nitidum maxim volatile oil part has an inhibiting effect on a body twisting reaction caused by acetic acid and a licking reaction caused by formalin, and release of pain-causing factors such as 5-hydroxytryptamine, bradykinin, a P substance and prostaglandin E2 induced by formalin is reduced, so that the zanthoxylum nitidum maxim volatile oil part has anti-inflammatory and analgesic effects; and the analgesic effect is possibly related to the anti-inflammatory effect and inhibition of release of inflammatory substances, and the research results provide a new choice for application of anti-inflammatory analgesic drugs.

The invention discloses appetite-promoting high-protein seasoning. The appetite-promoting high-protein seasoning is prepared from the following raw materials: crab cream, lobster meal, viviparidae meal, silkworm chrysalis meal, doudan powder, chilli powder, pericarpium zanthoxyli, rhizoma zingiberis recens, fructus crataegi, semen canavaliae, arillus longan, fructus jujubae, fructus foeniculi, fructus chaenomelis, semen lablab album, bulbus lilii, semen euryales, semen phaseoli, fructus citri sarcodactylis, semen armeniacae amarae, laminaria japonica, kernel, semen nelumbinis, semen cassiae, liquorice root, orange peel, radix angelicae dahurioae, herba menthae, nutrient additives, edible salt and sesame oil. The invention also provides a preparation method of the appetite-promoting high-protein seasoning. The appetite-promoting high-protein seasoning prepared by the invention has an excellent appetite promoting function, and is high in protein content, rich in nutrients, good in taste and convenient to eat.

The invention belongs to the technical field of seasoning production and processing and discloses compound high-concentration fresh zanthoxylum oil and a preparation method thereof. The zanthoxylum oil disclosed by the invention is prepared from the following raw materials in parts by weight: 60 to 90 parts of fresh pericarpium zanthoxyli, 5 to 10 parts of anisum fruit, 5 to 10 parts of aniseed, 5 to 10 parts of fresh ginger, 5 to 10 parts of green Chinese onion, 5 to 10 parts of garlic and 1 to 5 parts of sesame. The preparation method of the zanthoxylum oil disclosed by the invention specifically comprises the steps of washing the peeled fresh pericarpium zanthoxyli with Chinese prickly ash seed removed, the anisum fruit and the aniseed clean, putting into a stir-frying machine, dry frying once, adding an ethanol solution once and continuing stir frying to obtain a stir fried material; putting the fresh ginger, the green Chinese onion, the garlic and the sesame into a wok to be fried until cooked, wrapping the stir fried material with gauze, punching and smashing, adding into a refining pot, adding plant blend oil and water according to volume ratio of 1 to 1, refining at 80 to 100 DEG C and centrifugally filtering to obtain the compound high-concentration zanthoxylum oil. The zanthoxylum oil prepared by the invention has pleasant smell, bright color, unique compound fragrance and high concentration. The preparation method can keep nutritional ingredients of the pericarpium zanthoxyli at the maximum degree.

The invention discloses chili pepper paste. The chili pepper paste is prepared from the following raw materials in parts by weight: 100 parts of fresh chili peppers, 4-6 parts of Chinese prickly ash, 13-16 parts of edible salt, 3-5 parts of garlic and 3-5 parts of fresh gingers. A preparation method of the chili pepper paste comprises the following steps: treating raw materials, namely removing stalks and residues from fresh chili peppers, peeling garlic and fresh gingers, carrying out thorough washing with water, and then, carrying out draining; carrying out pulping, namely mixing the treated fresh chili peppers, garlic and gingers with the Chinese prickly ash and the edible salt, and then, milling the mixture by using a stone mill or grinding the mixture by using a mechanical mill so as to prepare a pulp; and then, carrying out fermenting so as to prepare a paste, namely containing the prepared paste in a big-mouth container, sealing the container by using a gauze, placing the sealed container in the sun, carrying out fermenting at normal temperature for 6-8 days, stirring the mixture once a day, and then, bottling the fermented material and carrying out storing at normal temperature, so that the chili pepper paste is prepared. The chili pepper paste disclosed by the invention is prepared by adopting a unique traditional technology in which no oil-frying, no water-fermenting and no preservative is required. The shelf life of the prepared chili pepper paste can be up to 12 months or longer.

The invention discloses a Bacillus zanthoxyli strain and a microbial inoculum and an application thereof. The Bacillus zanthoxyli strain is a Bacillus zanthoxyli 1433 strain; the preservation name ofthe strain is Bacillus zanthoxyli 1433; the strain is preserved in China Center for Type Culture Collection, and the preservation address is Wuhan University, Wuhan, China. The preservation date is June 14, 2018; the preservation number of the strain is CCTCC No. M 2018369. The root-knot nematode attractant provided by the invention has the characteristics of low cost, no residue and safety to human and livestock, and can obviously enhance the control effect of the conventional nematode-killing pesticide.

The invention discloses a preparation method of pepper-flavor slow-release salt. The method comprises the following steps: taking concentrated whey protein, pectin and chitosan as wall materials, and taking zanthoxylum oil resin as a core material; shearing a wall material (1) and a saturated saline solution at 100 DEG C at a high speed, adding zanthoxylum oil resin, performing embedding by a high-speed shearing machine to form a stable first-level solution, and regulating the pH value to a neutral state; adding a wall material (2), carrying out ultrasonic destruction flocculation to prepare a second-stage emulsion, adding a wall material (3), and carrying out ultrasonic destruction flocculation to prepare a third-stage emulsion; preparing the microcapsule powder through spray drying at the air inlet temperature of 180 DEG C and the air outlet temperature of 90 DEG C; wherein the finally prepared spiced salt not only has the fragrance and numb taste of the Chinese prickly ash, but also can ensure the stability of the quality of the product within the shelf life, and endows the salt with the lasting flavor of the Chinese prickly ash.

The invention relates to a method for preparing a plant medicament preventing and treating grape aphides, comprising the following components: 5000 grams of tobacco leaves, 6000 grams of dried tea, 6000 grams of tripterygium wilfordii powder, 2000 grams of zanthoxylum, 3000 grams of strychnos, 5000 grams of pine needle, 1000 grams of local coptis root, 3000 grams of lime and 5000 grams of trichlorfon. The method comprises the following steps: taking the tobacco leaves, the dried tea, the tripterygium wilfordii powder, the zanthoxylum, the strychnos, the pine needle and the local coptis root proportionally, completely combining together after pulverizing respectively, pouring into a big iron kettle, adding warm water of 300 kilograms, soaking for 2 hours, decocting with strong fire for 30 minutes, extinguishing the fire, filtering, taking medicative liquid, adding the lime and the trichlorfon after cooling, stirring when adding, and then stirring for 10 minutes after adding so as to obtain a finished product.