90results about How to "Increase anthocyanin content" patented technology

The present invention discloses a two-stage brewing method of black rice wine. Said method includes the following steps: pearling black rice to oblain rice polishes and polished rice, making the polished rice undergo the process of fermentation to obtain black polished rice fermented wine base for stand-by; baking black rice polishes, cooling, extracting the black rice polishes in rice wine, filtering to obtain rice wine richly containing anthocyanin and residue; making the residue undergo the processes of extrusion, puffing, pulverizing and saccharification treatment so as to obtain black rice oryzanal fermented wine base for stand-by; mixing two fermented wine bases, fermenting and extruding so as to obtain raw grains and clear wine, utilizing said raw grains to produce rice wine for stand-by, feltering and sterilizing the clear wine, finally, mixing said clear wine and above-mentioned all the rice wines and ageing so as to obtain the invented finished product black rice wine.

The invention discloses a functional composition as well as a preparation method and application thereof. The composition is prepared from the flowing raw materials in parts by weight: 60-95 parts ofnutrient substances, 0.5-1.5 parts of organic substances and 0.07-0.15 part of active substances, wherein the nutrient substances are one or more selected from a nitrogen fertilizer, a phosphate fertilizer and a potash fertilizer, the organic substances are one or more selected from saccharides and / or amino acid, and the active substances are one or more selected from plant growth regulators. According to the functional composition as well as the preparation method and the application thereof, the problems that color turning of fruit is difficult, and the quality of the fruit is poor due to insufficient light, small temperature difference between day and night, improper cultivation and management and the like in the turning period of grapes can be solved; the nutrient substances, the organic substances and the active substances with a specific proportion are combined, the synergistic effect among all the components is fully utilized, so that a finally prepared product can provide nutrients required by growth of crops so as to promote the growth of crops, particularly, the content of anthocyanin in the grapes can be effectively increased, so that the color index of the grapes can beincreased, color conversion of the grapes can be promoted, and the quality of the grapes can be improved.

The invention relates to a wild blueberry compound juice and a preparation method thereof. The preparation method comprises the steps of preparing wild blueberry juice and purple sweet potato juice, performing enzyme deactivation to the prepared purple sweet potato juice for 20-30s, mixing the following active ingredients in parts by weight: 10-30 parts of the prepared wild blueberry juice, 2-8 parts of the prepared purple sweet potato juice, 2-15 parts of decolorized deacidified apple concentrated juice, 0.01-0.03 part of xanthan gum, 0.01-0.03 part of sodium carboxymethyl cellulose and 20-50 parts of water, and agitating for 5-8 minutes, thus obtaining the wild blueberry compound juice. By blending the wild blueberry juice, the decolorized deacidified apple concentrated juice and the purple sweet potato juice, the blended compound juice has no acor feeling, is proper in sugar-acid ratio, and appropriate for mouth feeling; without the addition of sweeteners, acidifying agents, coloring matters, essence and the like, the compound juice not only has the fresh aroma of the fresh blueberry fruit, but also has the mellowness of apples, has an unexpectable unique flavor, is natural and delicious, and palatable in acid and sweetness, and has harmonious complex aroma and taste of apples and wild blueberry, thus living up to the consumption conceptions on health and nutrition of the modern people, and meeting the taste of the wide public consumers.

The invention discloses a method for increasing the nutritive value of blueberries during a storage period. Specifically, air dielectric barrier discharge plasma at atmospheric pressure at different discharge times is used for treating the blueberries, the total number of microorganisms on the surfaces of blueberry fruits and the decomposed rate of the blueberry fruits in a plasma treatment group are obviously lower than those of the blueberry fruits in a control group, and the sugar content, the Vc content, the anthocyanin content and the SOD activity of the blueberry fruits in the treatment group are all higher than those of the blueberry fruits in the control group, which illustrate that the air dielectric barrier discharge plasma at atmospheric pressure assuredly has the effect of improving the quality of the blueberry fruits. When the plasma treatment groups are compared each other, the refreshing effect of 6-min treatment groups is better than that of other treatment groups, and prolonging the storage refreshing period of the blueberries and increasing the nutritive value of the blueberries during the storage period are more facilitated. The method has the advantages that the discharge manner is simple, the treatment effect is obvious, the energy consumption is low, toxins are not generated, the operation is safe, the method is convenient and flexible to use and the like, so that the method is convenient for industrial application.

The invention discloses a preparation that can improve fruit coloring of Nanguo pear, in particular relates to a water preparation specially used for Nanguo pear. The component and concentration of the preparation are 1g / L of sucrose, 1g / L of monopotassium phosphate, 0.1g / L of abscisic acid, 0.2g / L of threonine, 0.2g / L of serine, 0.8g / L of glutamic acid, 0.22g / L of phenylalanine, 0.1g / L of levulinate, 0.6g / L of boracic acid, 100 1ml / L of tween. The preparation method is as below: step one, adding said sucrose, monopotassium phosphate, abscisic acid, threonine, serine, glutamic acid, phenylalanine, levulinate, boracic acid, tween 100 according to proportion; step two, dissolving the medicines in water (wherein, dissolving the abscisic acid by ethanol, dissolving threonine, serine, glutamic acid and phenylalanine by 100 DEG.C distilled water, dissolving monopotassium phosphate by 50-70 DEG.C distilled water), mixing after the mixture is diluted, and adding water to obtain a required concentration, mixing evenly; thus, the preparation is obtained. The red-coloring rate of Nanguo pear can be improved by more than 13% by using the preparation. The preparation can be applied conveniently, require a shorter time. The preparation has no pesticide damage and has no side effect to human body or environment.

The invention discloses a microwave method for extracting red cabbage pigment, comprising the following steps that: purple cabbage is dried and crushed into 40 to 100 meshes, hydrochloric acid with a concentration between 0.20 and 0.50mol / L is added into the purple cabbage powder according to the solid-to-liquid ratio of between 1 to 8 and 1 to 20, the purple cabbage powder is immersed in the hydrochloric acid for 30 to 60 minutes, the microwave power is controlled to between 600 and 900W, the mixture is heated for 80 to 150 seconds, the product is taken out, cooled and filtered, the process is repeated for twice; the extracting solution is decompressed and condensed as well as is purified by a macroporous resin, is washed by water and is eluted by 30 to 70 percent ethanol; and the eluting solution is decompressed, condensed and dried so that the purple cabbage pigment product is prepared. The method has simple steps, and convenient and simple operation, accelerates the dissolution of the effective components by using microwave to heat, combines the macroporous resin to separate and purify, is not time-consuming and has high extracting efficiency. The obtained pigment product has high content of anthocyanin and good stability.

The invention discloses an eggplant anthocyanin synthesis-related gene SmMYB1 as well as a recombinant expression vector thereof and an application of the gene SmMYB1 in purple tomato culture. The nucleotide sequence of the eggplant anthocyanin synthesis-related gene SmMYB1 is as shown in SEQ ID No.3; the gene is constructed into a recombinant expression vector which is used for transforming tomato by use of agrobacterium tumefaciens mediation and then a transgenic tomato is obtained; the phenotypes of petals, stigma, anther, fruits, root, stem and leaves of the obtained transgenic tomato are purple, and therefore, the transgenic tomato can be cultured as an ornamental plant; the content of anthocyanin in the fruits of the transgenic tomato is relatively high and the anthocyanin can be used for reducing the risk of suffering from cancers and cardiovascular diseases, and in short, the transgenic tomato has excellent ornamental and edible values.

The invention discloses a method using the tissue culture seedlings of red-pulp apples to produce anthocyanin. The method includes the steps of firstly, acquiring sterile materials; secondly, performing primary culture to obtain the tissue culture seedlings of the red-pulp apples; thirdly, performing subculture to obtain a large amount of tissue culture seedlings of the red-pulp apples; fourthly, culturing strong seedlings; fifthly, extracting the anthocyanin and preparing crude products. Experiments prove that the anthocyanin content of the tissue culture seedlings, cultured by the method, of the red-pulp apples can reach up to 359.86U.g<-1>FW, is 7.8 times of that of conventional sucrose media under room temperature and is respectively 1.8 times, 2.8 times, 2.9 times and 3.6 times of those of the pericarp 12 weeks after anthesis, new leaves, pulp 12 weeks after anthesis and flowers of the fruiting 5-year-old red-pulp apple trees. The method has the advantages that the method is not limited by time and raw material shortage, the industrial production of the anthocyanin is achieved by using the tissue culture method, and a new approach is provided for the production of the anthocyanin.

The invention discloses a blueberry instant tea preparing method. The method comprises the steps of pulping blueberry, then adding water for dilution, adding cellulase for enzymolysis, conducting filtration, and then drying and smashing filtrate obtained from filtration to obtain blueberry extract powder; adding water to tea leaves, conducting heating till boiling, conducting cooling, then adding probiotics for fermentation, conducting filtration, and then drying and smashing filtrate obtained from filtration to obtain tea leaf extraction powder; evenly mixing 10-30 parts of blueberry extract powder, 10-30 parts of tea leaf extraction powder and 1-5 parts of sweetening agent to obtain blueberry instant tea. The blueberry anthocyanin content of the blueberry instant tea is as high as 0.05-0.2%, the blueberry instant tea can be dissolved in water instantly, no solid is left after dissolving, and the liquid looks clear and transparent; the flavors of tea and blueberry are combined, and the blueberry instant can improve the immunity of people.

The invention relates to the technical field of agricultural product processing, and specifically relates to a manufacturing method of a blueberry large particle jam. The preparation method comprises the following steps: (1) pre-treating fresh blueberry fruits; (2) preparing blueberry large particles; (3) preparing blueberry pulp; (4) preparing blueberry large particle jam. The fresh blueberry fruits are hardened and dried, so the prepared blueberry large particle is chewable, the intact shape of blueberry can be still maintained after sterilization, the anthocyanin content is high and is improved by 74% to 141% compared with that of conventional blueberry jam, and moreover the prepared blueberry jam is chewable and can fully meet the requirements of modern consumers on large particle jams. The technology is improved, the prepared blueberry large particle jam contains syrup and is rich in blueberry large particles, and the provided blueberry large particle jam can be used to manufacture downstream products such as egg tarts, cakes, western cookies, ice creams, and the like.

The invention discloses a novel preparation method of waxberry wine, and belongs to the technical field of berry processing. According to the preparation method, frozen waxberries are taken as a raw material and subjected to processes of direct freezing pulping, infrared radiation, high-pressure homogenization, ingredient adjustment, sterilization, three-stage temperature-variable fermentation, infrared treatment and the like, and the high-quality waxberry wine is prepared. According to the preparation method, the problem that the processing capability of waxberry wine is restricted due to the fact that fresh waxberries are taken as the fermenting raw material in the market at present and a large batch of waxberries are sold in the market in a concentrated manner, are easy to decay, are difficult to store and the like is solved; meanwhile, the waxberry juice yield is increased by 17.2% through combined treatment of freezing pulping, infrared radiation and high-pressure homogenization technologies, the anthocyanin content is increased by 40.3%, better color and luster are kept, and the produced waxberry wine has better flavor, color, luster and sensory quality.

The invention belongs to the technical field of processing of agricultural products, and specifically relates to a method for preparing a blueberry jam with ahigh content of anthocyanin. The method comprises steps: preparing raw materials, preparing blueberry pulp, extracting blueberry anthocyanin, and preparing the blueberry jam, wherein the extract of blueberry anthocyanin is obtained mainly by subjecting blueberry residues, which are obtained after a juice extraction process, to supercritical-CO2 fluid extraction. The problems of the existing traditional blueberry jam preparation process such as serious loss of anthocyanin and not high content of anthocyanin are solved, the extract of anthocyanin is added into the jam to increase the content of anthocyanin in the blueberry jam, and the content of anthocyanin in the finished products of the blueberry jam is higher than that of anthocyanin in jams which are prepared by the conventional process by 20%-100%.

The invention discloses purple rice-purple sweet potato sweet baijiu and a preparation method thereof, and belongs to the technical field of food. The preparation method of the purple rice-purple sweet potato sweet baijiu comprises the following specific steps that steamed purple rice and steamed purple sweet potatoes are mixed according to the weight ratio of 7:3, sweet distiller's yeast accounting for 1.2% of the weight of the mixed materials is added, fermenting is performed for 48 h at 30 DEG C, and then thepurple rice-purple sweet potatosweet baijiu is prepared. The purple rice-purple sweet potato sweet baijiu prepared through the preparation method is in the color of deep purplish red, has the typical sweet baijiu alcohol aroma, is pure in taste, rich in nutrition, high in anthocyanin content, sour and palatable, has the nutrition and beneficial ingredients of the sweet baijiu, the purple rice and the purple sweet potatoes, is an updated product of traditional sweet baijiu and has the certain effects of resisting oxidation, inflammations and tumors and preventing a cardiovascular disease.

The invention discloses a light blue film for grape cultivation. The light blue film for grape cultivation is prepared from the following raw materials by weight percent: 65 to 75 percent of LLDPE (linear low-density polyethylene), 15 to 25 percent of LDPE (low-density polyethylene), and 6 to 12 percent of grape cultivation film functional master batch; the grape cultivation film functional master batch is prepared from raw materials with the following percentages by weight: 72 to 75 percent of an LLDPE powder carrier, 4 to 8 percent of a light stabilizer, 1.5 to 2.5 percent of an antioxidant, 12 to 17 percent of an antifogging agent, and 2 to 4 percent of a thermal-insulating agent; phthalo blue is added into the raw materials according to the principle that 10 grams of the phthalo blue are added into per ton of the raw materials; the thickness of the light blue greenhouse film is controlled between 0.03 millimeter to 0.04 millimeter. Compared with the prior art, the light blue film for grape cultivation provided by the invention has the following benefits: 1. the veraison is obviously 5 days earlier than that of grapes using other film treatment methods, so that fruits can obtain the natural color of the species earlier; 2. the light blue film material facilitates both glucose and fructose accumulations in the fruits.

The invention provides an optimal selection method for promoting leaves of Nandina domestica "Hongye" to coloring by proportional fertilization. Using a biennial Nandina domestica "Hongye" potted seedling as an object, through a fertilizing method with reasonable fertilizing amount, fertilizing time, and proportion of nitrogen, phosphorus, and potassium, influence of fertilization on physiology and leaf color effect of the Nandina domestica "Hongye" is researched, and finally, proportion of nitrogen, phosphorus, and potassium being beneficial for improving chlorophyll, carotenoid, and anthocyanin contents and promoting the Nandina domestica "Hongye" leaves to coloring is obtained. The method provides theoretical foundation for improving ornamental value of color-leafed plants.

The invention discloses wild strawberry-grape sparkling wine for replenishing blood, which is prepared from the following raw materials in parts by weight: 100 to 120 parts of wild strawberry, 50 to 60 parts of cabernet sauvignon, 8 to 10 parts of litchi, 6 to 8 parts of dragon fruit, 2 to 3 parts of sedum aizoon, 3 to 4 parts of white paeony root, 1 to 2 parts of prepared rehmannia root, 4 to 5 parts of red glutinous rice, 2 to 3 parts of black bean, appropriate amount of macerating enzymes and aroma-producing active dry yeast, and appropriate amount of cabernet yeast and composite clarifiant. According to the wild strawberry-grape sparkling wine for replenishing blood provided by the invention, multiple raw materials with the effects on replenishing blood and soothing nerves are added, so that the sparkling wine contains rich and comprehensive nutrients and is remarkable in health-care effect, and a finished product of the sparkling wine is ruby red or purple red, red bright in color and luster, clear and transparent, full-bodied, rich in bubbles when being poured into a cup, pure in taste, palatable in sourness and sweetness, soft in taste, and lingering in aftertaste, integrates full-bodied fruity flavor and quietly elegant aroma, has the alcohol content being 6 to 12 percent vol and the carbon dioxide pressure being (20 DEG C) 0.1 to 0.4 MPa, and meets the demands of modern people on food safety and nutrient health.

The present invention relates to a method for extracting anthocyanin from yin-fragrant fruit, including the following steps: (1) to put the yin-fragrant fruit in a vessel, adding water until submerging the fruit, to heat until boil and take out, to cool until room temperature, to beat so as to make the sarcocarp and fruit stone to separate; (2) to add the yin-fragrant fruit and the fruit stone into alcohol solution, and to regulate the pH value of the mixing liquid, dipping beating, filtering and collecting filtering liquid; (3) to decompress and distill the filtrate so as to recover alcohol solvent, to make the alcohol chroma of the filtrate decrease until 10 percent, then to fetch clear liquid after placing whisht, to obtain yin-fragrant anthocyanin extracting liquid; (4) to absorb and separate the yin-fragrant anthocyanin extracting liquid with big-holes adsorption resin, to wash with alcohol solution, at the same time to collect washing liquid to decompress and dry, to produce powder shape yin-fragrant fruit anthocyanin. The yin-fragrant anthocyanin pigment has high stability, stable anti-oxidation activity and simple technics as well as raw material has low cost.

The invention provides a foliar fertilizer for increasing the anthocyanin content of litchi pericarp. The foliar fertilizer comprises the following components: 0.5%-1.5% of amino acid, 0.1%-0.8% of phosphate fertilizer, 0.1%-0.5% of potash fertilizer, 0.05%-0.5% of sugar, 0.001%-0.5% of trace element fertilizer, 0.0005%-0.001% of 5-aminolevulinic acid hydrochloride, 0.005%-0.02% of abscisic acid and the balance water solvent. The foliar fertilizer for increasing the anthocyanin content of litchi pericarp, provided by the invention, has a relatively good use effect, and the input cost of usersis also reduced, so that the foliar fertilizer has great economic value and use value.

The invention provides a preparation technology of dried litchis. The preparation technology comprises the following steps of (1) selecting fresh litchis, removing decayed and cracked fruits, thoroughly washing the selected fresh litchis, draining off the washed fresh litchis, and sending the drained fresh litchis into hot air drying equipment to be subjected to fixation; (2) placing the litchis treated by the step (1) in a color fixative solution for soaking for 20-30min at the temperature of 35-45 DEG C; (3) airing the litchis treated by the step (2), carrying out vacuum drying to enable the moisture content in the litchis to reach 20 percent or below, so as to obtain semi-finished dried litchi products; and (4) placing the semi-finished dried litchi products obtained after treatment in the step (3) in a freshness retaining coating solution for soaking, fishing out the soaked semi-finished dried litchi products, and blowing the fished-out semi-finished dried litchi products to be dry by natural air to enable the freshness retaining coating solution to be solidified on the surfaces of dried fruit shells to obtain finished dried litchis products. By adopting the preparation technology provided by the invention, the phenomena of mildewing and browning of the litchis in the drying process can be avoided, and the quality of the dried litchis products is greatly improved.

The invention discloses a stomach-nourishing wild strawberry and grape sparkling wine. The stomach-nourishing wild strawberry and grape sparkling wine is prepared from, by weight, 100-120 parts of wild strawberries, 50-60 parts of cabernet sauvignon, 6-8 parts of black jujube, 8-10 parts of cherries, 3-5 parts of yam, 4-6parts of glutinous rice, 1-2parts of basil seeds, 2-3parts of black tea powder, a proper amount of macerating enzyme and aroma-producing active dry yeast and a proper amount of red wine yeast and compound clarifying agent. Multiple raw materials having stomach-nourishing and spleen-invigorating effects are added, so that the sparkling wine is rich and comprehensive in nutrition and remarkable in health-care effect, the finished product sparkling wine is ruby red or purple red, clear, transparent and full-bodied, has a red and bright color and luster, has rich bubbles, a pure and soft taste, palatable sourness and sweetness and a long aftertaste after being poured into glasses and integrates a full-bodied fruity flavor and an elegant bouquet, the alcoholic strength is 6-12% vol, a carbon dioxide pressure (20 DEGC) is 0.1-0.4 MPa, and the stomach-nourishing wild strawberry and grape sparkling wine can cater to the demand for food safety, nutrition and health of modern people.

The invention belongs to the technical field of design of the formula of an agricultural fertilizer and particularly relates to a special compound fertilizer for lycium ruthenicum mill. The special compound fertilizer comprises the following ingredients: an organic fertilizer, microelements, a special compound microorganism bacterium agent and special algae fertilizer solution. The special compound fertilizer is applied four times every year, respectively comprising: first-time fertilization at the germination stage, second-time fertilization at the initial stage of ripening of bearing branch fruits, third-time fertilization at the later stage of harvesting of spring seven-inch branch fruits and fourth-time fertilization at the full-bloom stage of autumn seven-inch branch fruits; before fertilization each time, 2,000ml of the special compound microorganism bacterium agent for a saline-alkaline land and 2,000ml of the special algae fertilizer solution for the saline-alkaline land are diluted by 100 times and then are fully mixed with the microelements: 1kg of ammonium molybdate and 2kg of zinc sulfate, and the fertilizer can be used after the mixture is fermented for seven days. The special compound fertilizer is suitable for planting of the lycium ruthenicum mill in the saline-alkaline land.

The invention discloses a method for increasing content of nutritional ingredients in red beet through blue-violet light coupling treatment, and relates to the technical field of red beet quality regulation. In order to increase the nutritional ingredients of the red beet by blue-violet light coupling treatment; an LED lamp source is specifically provided. The method for increasing the content ofthe nutritional ingredients in the red beet by blue-violet light coupling treatment comprises the following steps: sowing red beet seeds in sponge blocks with the size of 3cm * 3cm * 3cm, carrying outdark treatment for 24h, and carrying out natural light culture; when two leaves and one core grow, selecting robust seedlings with the consistent growth vigor to plant in a water culture tank so as to be treated; and modulating a ratio of blue light B to ultraviolet light UV-A by using an LED light source. The blue-violet light coupling has no significant influence on the biomass, soluble sugar,nitrate and vitamin C of the red beet; the content of flavonoids in T5 treatment is maximum; the content of free amino acid in T10 treatment is the highest; and at T15, the chlorophyll content and anthocyanin content of the red beet are highest.

The invention provides a preparation method of a hibiscus sabdariffa anthocyanin extract. The extraction process is simple, no pollution is caused, and the anthocyanin content is high. The hibiscus sabdariffa anthocyanin extract prepared by the preparation method disclosed by the invention is wide in application, and can be applied to multiple fields of foods, preparation of health-care products and / or medicines. The invention further provides an application of the hibiscus sabdariffa anthocyanin extract to preparation of a medicine for preventing or relieving colitis. The hibiscus sabdariffa anthocyanin extract has the specific effects on preventing or relieving colitis as follows: the hibiscus sabdariffa anthocyanin extract can relieve weight loss of dextran sodium sulfate induced colitis mice, reduce the inflammation level in serum and tissues, relieve shortening and edema of colon, protect intestinal mucosa barriers, increase the total content of short-chain fatty acids in the intestinal tract, maintain the stable state of intestinal flora, and reduce the abundance of harmful bacteria in the intestinal tract.

The invention discloses a preparation method of rosa roxburghii tratt fruit and black glutinous rice vinegar. The method comprises the following steps: screening roxburgh rose fruits, filtering and sterilizing to obtain roxburgh rose normal juice; adding water to dilute the roxburgh rose normal juice to obtain a roxburgh rose juice diluent; washing, soaking and cooking the black glutinous rice, sprinkling the rice with cold boiled water, and cooling to obtain cooked black glutinous rice; adding saccharifying enzyme into the steamed and cooled black glutinous rice, and stirring to obtain saccharified black glutinous rice; activated yeast is added into the roxburgh rose juice diluent, the mixture is poured into the saccharified black glutinous rice, mixed lactic acid bacteria are added at the same time for fermentation, filtration and residue removal are conducted, and the roxburgh rose and black glutinous rice wine is obtained; inoculating acetic bacteria into the rosa roxburghii tratt and black glutinous rice wine for fermentation to obtain a finished product of the rosa roxburghii tratt and black glutinous rice vinegar. The rosa roxburghii tratt juice is fermented by using the black glutinous rice as a carbon source, and the rosa roxburghii tratt and black glutinous rice vinegar prepared according to a specific raw material ratio and process parameters has the advantages of excellent sensory quality, rich nutrition, good efficacy, high flavone and polyphenol content, strong oxidation resistance and the like.

The invention discloses wild strawberry sparkling wine with the efficacy of tonifying middle-Jiao and Qi. The wild strawberry sparkling wine is prepared from the following raw materials in parts by weight: 100-150 parts of wild strawberries, 4-6 parts of pumpkin, 10-15 parts of cherries, 6-9 parts of fructus ziziphi jugubae, 2-3 parts of fresh lotus stem, 4-6 parts of semen pisi sativi, 3-4 parts of sticky rice, 2-3 parts of semen euryales, an appropriate amount of macerating enzyme and aroma-producing active dry yeast, an appropriate amount of brewer's yeast and composite clarifier, and an appropriate amount of coconut juice. According to the wild strawberry sparkling wine and the preparation method, the various natural raw materials with the efficacy of tonifying middle-Jiao and Qi are added, so that the wine body is rich in nutrition, and the health effects are good; the prepared wild strawberry sparkling wine has bright red color and luster and is clear and transparent, the wine body is full, after the wild strawberry sparkling wine is poured into a wine cup, the air bubbles are rich, the fruity aroma is strong, the mouthfeel is soft, the aftertaste is long, the alcoholic strength is 7-14 % vol, and the pressure of carbon dioxide (at 20 DEG C) is 0.1-0.4 MPa.

The invention relates to an accurate moisture control cultivation method applied to wine grapes, and belongs to the technical field of agriculture. The invention provides a reasonable wine grape cultivation method capable of accurately regulating and controlling the water content so as to avoid adverse effects on wine grape cultivation caused by improper water supply in the growing season. Fruit grains are reduced through water stress in the young fruit expansion period, and the proportion of peels and seeds rich in flavor substances in the fruit grains is increased; and more assimilation products are distributed to fruits through moderate stress of moisture from the color changing period to the mature period, and the content of flavor substances in the fruits is increased.

The invention discloses a method for creating a high-anthocyanin horticultural ornamental poplar by utilizing miR156, and belongs to the technical field of plant genetic engineering. An overexpression vector is constructed by utilizing a precursor miR156b, the overexpression vector is transformed into poplar leaves through an agrobacterium-mediated method, and miR156 is overexpressed in the poplar. The expression quantity of miR156 of the obtained transgenic plant is remarkably increased, the anthocyanin content is remarkably increased, the plant is dwarfed, the leaves and branches are increased, and then the horticultural ornamental value of the poplar is improved.

The invention discloses a method for removing prunasin from a crude extract of passiflora edulia Sims fruit peel. The method comprises the following steps: 1) obtaining the crude extract of the passiflora edulia Sims fruit peel; 2) performing column chromatography through macroporous resin on the crude extract of the passiflora edulia Sims fruit peel, and performing elution and concentration to obtain an anthocyanin concentrated solution; 3) enabling the anthocyanin concentrated solution to pass through a sephadex resin column, eluting with a methanol solution with the pH (Potential of hydrogen) of 1 to 3 and the concentration of 10 to 20 v / v%, collecting fraction containing a target substance, concentrating, and drying to obtain an anthocyanin extract of the passiflora edulia Sims fruit peel. Compared with the prior art, the method creatively selects and uses the methanol solution with the pH of 1 to 3 and the concentration of 10 to 20 v / v% as an eluent for elution when the sephadex resin column is passed through; while the anthocyanin content in the anthocyanin extract of the passiflora edulia Sims fruit peel is effectively improved, the prunasin is also well removed, so that theobtained anthocyanin extract of the passiflora edulia Sims fruit peel can be directly applied to the fields of food and medicine.

The invention belongs to the field of bioengineering, and particularly relates to miR156e-3p for regulating and controlling anthocyanin accumulation of Paeonia lactiflora Pall., a plant expression vector of miR156e-3p and a building method of the plant expression vector. miR156e-3p for regulating and controlling anthocyanin accumulation of Paeonia lactiflora Pall. has the mature body sequence as shown in SEQ ID NO.1, and the precursor sequence as shown in SEQ ID NO.2. The invention further discloses the plant expression vector containing the Paeonia lactiflora Pall. miR156e-3p precursor sequence, and the plant expression vector consists of the miR156e-3p precursor sequence and an intermediate plant expression vector. The provided Paeonia lactiflora Pall. miR156e-3p is novel miRNA for regulating and controlling anthocyanin accumulation, and the anthocyanin content of plants can be improved, and the color can be changed. The built Paeonia lactiflora Pall. miR156e-3p plant expression vector can be directly used for agrobacterium tumefaciens-mediated genetic transformation, anthocyanin accumulation is improved, and color-changing new germplasms can be created.

The invention discloses preparation and application of an effective part of a purple yam peel refined pigment, and belongs to the technical field of food, cosmetics and medicines. The composition of the refined pigment in the purple yam peel comprises eight anthocyanin components consisting of four aglycones which are cyanidin, two aglycones which are paeonia lactiflora pigment and two aglycones which are delphinidin. The refined pigment can be used as an edible pigment or a food ingredient in cakes, bread, western pastries, wines, seasonings and beverages, or can be used as a natural pigmentin lipsticks, lip gloss and cosmetics, and can be used in various preparations for preventing and relieving asthenopia and protecting cardiovascular systems.