30results about How to "Maximize proliferation" patented technology

Advanced Bioreactor Cell Culture Technology presents a method of cell culturing and bioprocessing incorporating molecular biology techniques, advanced process control methodology, and a process control interface applied to a two liquid phase cell culture bioreactors to proliferate, grow, and expand non-differentiated precursor cells, embryonic stem (ES) cells, endocrine progenitor cells, pancreatic progenitor cells, pancreatic stem cells, pancreatic duct epithelial cells, nestin-positive islet-derived progenitor cells (NIPs), or pluripotent non-embryonic stem (PNES) cells in the bioreactor, and influence, stimulate, and induce the non-differentiated precursors and progenitors into fully differentiated beta cell phenotypes; including microprocessor control of cell culture process variables and data acquisition during bioprocessing. The invention may be applied to precursors and progenitor cells either transgenic or non-transgenic derived from animals and mammals.

The invention discloses compounded bee pollen and a preparation method thereof. Bee pollen is adopted as a main raw material, natural plant source enzymes with high enzyme activity and rich enzyme systems and pupa intestinal tract extract including queen bee larva and drone pupa saliva with the most original bee pollen forming process and the most complete enzyme systems and intestinal tract enzyme systems are scientifically compounded, the microwave high-temperature instant puffing technology and the probiotic fermentation technology are adopted, fast, effective and deep wall breaking is carried out on the bee pollen through special biological enzymolysis, microwave high-temperature instant low-temperature puffing and probiotic fermentation, wall-broken bee pollen is prepared and then is scientifically compounded with one or more functional auxiliary materials, the healthcare bee pollen with the high wall breaking rate, high efficiency, low cost and high functionality is prepared, and the natural flavor and nutritional ingredients of the bee pollen are kept to the maximum extent.

The invention discloses probiotic dry red wine and a preparation method thereof. The preparation method includes that dry red wine and rose flowers are used as raw materials, and low-temperature extraction technologies like high-voltage pulse electric field, microwave, ultrasound and biological enzymolysis are organically combined, so that functional substances and fragrant ingredients of the rose flowers can be retained to maximum extent; probiotics like functional Lactobacillus plantarum are used as fermentation agents, and temperature-variable fermentation and graded inoculation are adopted, probiotic multiplication and accumulation of functional metabolite can be realized to maximum extent, malic acid in the dry red wine can be further converted into lactic acid, acor of the dry red wine can be eliminated, and taste, healthcare function and wine stability of the dry red wine can be improved; the high-voltage pulse electric field, ultrasonic technology and peracetic acid are combined to accelerate aging, so that the probiotic dry red wine obtained has quality equivalent to that of existing fermented common dry red wine after aging for 8-10 years, and is good in aging effect, short in period and high in efficiency.

The invention discloses a bee pollen with a high wall-breaking rate and a preparation method thereof. The bee pollen is used as the main raw material, and the natural plant source enzyme with high enzyme activity and rich enzyme system and the bee pollen with the most primitive formation process and the most complete enzyme system are combined. The queen bee larvae and drone pupa saliva are scientifically compounded with the pupal intestinal extract of the intestinal enzyme system, and microwave high-temperature instant puffing technology and probiotic fermentation technology are used to combine special biological enzymolysis, microwave high-temperature instant low-temperature puffing and probiotics Fermentation quickly, effectively and deeply breaks the wall of bee pollen to obtain broken wall bee pollen, and then scientifically compound with one or more functional excipients to prepare a bee pollen that maintains the natural flavor and nutritional ingredients to the greatest extent. Health bee pollen with high wall breaking rate, high efficiency, low cost and strong functionality.

The invention discloses rose dry white wine and a preparation method thereof. The rose dry white wine is prepared from dry white wine and rose flowers; at a certain pH value (2.5-4.0), laccase and diatomite, which are scientifically combined, are used for decolorizing a rose flower jam, so that 88-92% of phenols and 93-97% of anthocyanidin in the rose flower jam are removed; through the organic combination of such low-temperature extraction technologies as high-pressure pulsed electric field, microwave, ultrasound, biological enzymolysis and the like, the functional substances and fragrance components of the rose flower can be reserved to the greatest extent; by taking such probiotics as functional lactobacillus plantarum and the like as a fermenting agent, the multiplication of the probiotics can be maximized and the maximum accumulation of functional metabolic products can be achieved in the modes of variable temperature fermentation and fractionated inoculation; the obtained rose dry white wine, which is catalyzed and aged by the combined action of the high-pressure pulsed electric field, ultrasonic technology and peracetic acid, is equivalent to the quality of existing normal fermented dry white wine which is aged for 8-10 years in quality index; and the rose dry white wine is good in aging effect, short in cycle, high in efficiency and good in color and taste stabilities.

The invention discloses high-biological-activity bee pollen and a preparation method thereof. Bee pollen is used as a main raw material, natural plant source enzyme which is high in enzyme activity and rich in enzyme system, queen bee larva and drone pupa saliva which contains bee pollen and is the most original in forming process and the most complete in enzyme system, and larval worm intestinal tract extracts of an intestinal tract enzyme system are scientifically compounded, a microwave high-temperature instantaneous puffing technology and a probiotic fermentation technology are adopted, fast, effective and deep wall breakage is performed on the bee pollen through special biological enzymolysis, microwave high-temperature instantaneous low-temperature puffing and probiotic fermentation, the wall-broken bee pollen is prepared and then is scientifically mixed with one or more functional auxiliary materials, and the health-care high-biological-activity bee pollen which reserves the natural flavor and nutritional ingredients of bee pollen to the maximum extent and is high in wall breakage rate and efficiency, low in cost and high in functionality is prepared.

The invention discloses bee pollen easy to digest and a preparation method thereof. Bee pollen is used as a main raw material, natural plant source enzyme with high enzyme activity and a rich enzyme system is scientifically compounded with pupa intestinal tract extractive, containing the most original bee pollen forming process and most complete enzyme system, of queen bee larva and drone pupa saliva and intestinal tract enzyme system, the microwave high-temperature instant puffing technology and the probiotic fermentation technology are adopted, rapid, effective and deep wall breaking is carried out on the bee pollen through special biological enzymolysis, microwave high-temperature instant puffing and probiotic fermentation, the wall-broken bee pollen is obtained and scientifically compounded with one or more functional auxiliaries, and therefore the bee pollen which is high in wall breaking rate, high in efficiency, low in cost, strong in functionality and easy to digest with the bee pollen natural flavor and nutritional ingredients kept for the largest limit is obtained.

The invention discloses rose dry red wine and a preparation method thereof. The rose dry red wine is prepared from dry red wine and rose flowers; through the organic combination of such low-temperature extraction technologies as high-pressure pulsed electric field, microwave, ultrasound, biological enzymolysis and the like, the functional substances and fragrance components of the rose flower can be reserved to the greatest extent; by taking such probiotics as functional lactobacillus plantarum and the like as a fermenting agent, the multiplication of the probiotics can be maximized and the maximum accumulation of functional metabolic products can be achieved in the modes of variable temperature fermentation and fractionated inoculation, and malic acid in the dry red wine can be further converted into lactic acid, so that the sourness of the dry red wine is eliminated, and the taste, health care function and stability of the rose dry red wine are improved; the obtained rose dry red wine, which is catalyzed and aged by the combined action of the high-pressure pulsed electric field, ultrasonic technology and peracetic acid, is equivalent to the quality of existing normal fermented dry red wine which is aged for 8-10 years in quality index; and the rose dry red wine is good in aging effect, short in cycle and high in efficiency.

The invention discloses bee pollen being capable of improving immunity and a preparation method thereof. With bee pollen as a main raw material, a natural plant-sourced enzyme being high in enzyme activity and abundant in enzyme system is compounded with a pupa intestine extract, which contains the most-original and the most-comprehensive enzyme system during formation of the bee pollen and is composed of saliva and intestines of queen bee larvas and drone pupae, wherein the bee pollen is quickly, effectively and deeply subjected to cell wall disruption with microwave high-temperature instant puffing technology and probiotic fermentation technology for the special biological enzymolysis, microwave high-temperature instant puffing and probiotic fermentation, thereby preparing the cell-disruption bee pollen. The bee pollen is then compounded with one or more functional auxiliary materials scientifically to prepare the bee pollen being capable of improving immunity, which maintains the natural flavor and nutrients of the bee pollen as most as possible, has high cell disruption rate, is high in efficiency and is strong in functions.

The invention discloses strong-flavor dry white aromatized wine and a method for preparing the same. The strong-flavor dry white aromatized wine and the method have the advantages that the strong-flavor dry white aromatized wine is made of dry white wine and flos rosae rugosae, flos rosae rugosae jam is decolorized by the aid of scientifically compounded laccase and diatomaceous earth under the condition of certain pH (potential of hydrogen) values (of 2.5-4.0), and 88-92% of phenols and 93-97% of anthocyanidin in the flos rosae rugosae jam can be removed; low-temperature extraction technologies of high-voltage pulse electric fields, microwave, ultrasonic, biological enzymatic hydrolysis and the like are organically combined with one another, so that functional substances and aroma components in the flos rosae rugosae can be reserved to the greatest extent; probiotics such as functional lactobacillus plantarum are used as fermentation agents, and proliferation of the probiotics and maximum accumulation of functional metabolites can be acquired to the greatest extent in temperature-shift fermentation and fractional inoculation modes; aging can be accelerated by the aid of the high-voltage pulse electric fields, the ultrasonic technologies and peracetic acid jointly, accordingly, quality indexes of the strong-flavor dry white aromatized wine are equivalent to the vinosity of existing fermentation type common dry white wine which is aged for 8-10 years, good aging effects can be realized, the method is short in period and high in efficiency, and the strong-flavor dry white aromatized wine is good in color and taste stability.

The invention discloses a rose-flavored dry red wine with stable color and a preparation method thereof. The dry red wine and rose flower are used as raw materials, and the low-temperature extraction technologies such as high-voltage pulsed electric field, microwave, ultrasonic wave, biological enzymatic hydrolysis and the like are organically combined, which can effectively Retain the functional substances and aroma components of roses to the greatest extent; use functional Lactobacillus plantarum and other probiotics as starter, and use variable temperature fermentation and step-by-step inoculation to maximize the proliferation of probiotics and the maximum amount of functional metabolites. Accumulation, can further convert malic acid in dry red wine into lactic acid, eliminate the sour feeling of dry red wine, improve the taste, health care function and wine body stability of dry red wine, combine high-voltage pulsed electric field, ultrasonic technology and peracetic acid Combined with accelerated aging, the quality index of the obtained rose-flavored dry red wine with stable color and luster is equivalent to the wine quality of the existing fermented ordinary dry red wine aged for 8-10 years, with good aging effect, short period and high efficiency.

The invention discloses a stable rose aromatized wine and a preparation method thereof. Wine and roses are used as raw materials, and microwave drying is adopted to mainly perform enzyme inactivation and color fixation while implementing puff drying on the roses, thereby maximally maintaining the natural color of the roses. The dried roses are rehydrated in a sericin-peptide-containing water solution, thereby maximally reducing the loss of the rose active substances caused by refrigeration, enhancing the extraction rate of the rose effective components, and laying a solid foundation for the subsequent variable-temperature probiotic fermentation. The high-voltage pulse electric field, microwaves, ultrasonics, biological enzymolysis and other low-temperature extraction techniques are organically combined, thereby maximally maintaining the functional substances and aroma components of the roses. The high-voltage pulse electric field, ultrasonic technique and peroxyacetic acid are combined for promoting aging, so that the quality indexes of the obtained stable rose aromatized wine are equivalent to that of the existing fermented common aromatized wine which has been aged for 8-10 years. Compared with the prior art, the method has the advantages of favorable aging effect, short period and high efficiency.

The present invention discloses bee pollen containing probiotics and a preparation method thereof. Bee pollen is used as a main raw material, and scientifically combined with natural plant resource enzymes high in enzyme activities and rich in enzymes, and pupae and larvae intestinal extract containing the most original and the most comprehensive enzymes in the formation of the bee pollen of queen bee larvae and male bee pupae saliva, and intestinal enzymes. A microwave high-temperature instantaneous puffing technology and a probiotic fermentation technology are used. A special biological enzyme digestion, a microwave high-temperature instantaneous low-temperature puffing technology and the probiotic fermentation are used to conduct a rapid, effective and deep wall breaking for the bee pollen to prepare wall broken bee pollen. Then the wall broken bee pollen powder is scientifically combined with one or various functional accessory materials to prepare the health-care bee pollen containing probiotics. The bee pollen powder maximally maintains natural flavors and nutrients, and is high in wall broken rate, high in efficiency, and low in costs.

The invention discloses rose-flavored wine and a preparation method thereof. The rose-flavored wine is prepared from wine and rose flowers; the rose flower, which is dried by microwave, is puffed and dried, and more importantly, enzyme deactivation and color fixation are achieved, so that the natural color of the rose flower is reserved to the greatest extent; by soaking and rehydrating in a water solution containing sericin peptide, the loss of active substances of the rose flower caused by freezing can be reduced to the greatest extent, the extraction rate of active ingredients of the rose flower can be improved, and meanwhile a solid foundation can be laid for subsequent variable temperature probiotic fermentation; through the organic combination of such low-temperature extraction technologies as high-pressure pulsed electric field, microwave, ultrasound, biological enzymolysis and the like, the functional substances and fragrance components of the rose flower can be reserved to the greatest extent; the obtained rose-flavored wine, which is catalyzed and aged by the combined action of the high-pressure pulsed electric field, ultrasonic technology and peracetic acid, is equivalent to the quality of existing normal fermented flavored wine which is aged for 8-10 years in quality index; and the rose-flavored wine, compared with the prior art, is good in aging effect, short in cycle and high in efficiency.

The present invention discloses bee pollen with a strong stability and a preparation method thereof. Bee pollen is used as a main raw material, and scientifically combined with natural plant resource enzymes high in enzyme activities and rich in enzymes, and pupae and larvae intestinal extract containing the most original and the most comprehensive enzymes in the formation of the bee pollen of queen bee larvae and male bee pupae saliva, and intestinal enzymes. A microwave high-temperature instantaneous puffing technology and a probiotic fermentation technology are used. A special biological enzyme digestion, a microwave high-temperature instantaneous low-temperature puffing technology and the probiotic fermentation are used to conduct a rapid, effective and deep wall breaking for the bee pollen to prepare wall broken bee pollen. Then the wall broken bee pollen powder is scientifically combined with one or various functional accessory materials to prepare the bee pollen with the strong stability. The bee pollen powder maximally maintains natural flavors and nutrients, and is high in wall broken rate, high in efficiency, low in costs, and high in functionality.

The invention discloses a pure natural bee pollen and a preparing method thereof.The preparing method includes the steps that the bee pollen serves as a main raw material, and natural plant source enzymes with the high enzyme activity and the rich enzyme systems and larval-worm intestinal canal extracts of queen bee larvae which are most primitive in forming process and most whole in enzyme system and male bee pupae saliva and intestinal canal enzyme systems are scientifically compounded; the microwave high-temperature instantaneous puffing technology and the probiotic fermentation technology are adopted, the bee pollen is subjected to rapid, effective and deep wall breaking in a special biological enzymolysis mode, a microwave high-temperature instantaneous low-temperature puffing mode and a probiotic fermentation mode, and the wall-broken bee pollen is prepared; then the wall-broken bee pollen and one or more functional auxiliary materials are scientifically compounded to prepare the health-care and pure-natural bee pollen which is capable of keeping the natural flavor and the nutrient content of the bee pollen to the maximum degree, high in wall braking rate and efficiency, low in cost and high in functionality.

The invention discloses dry red wine with good aging effects and a method for preparing the dry red wine. The dry red wine with the good aging effects and the method have the advantages that the dry red wine with the good aging effects is made of dry red wine and flos rosae rugosae, high-voltage pulse electric fields, microwave, ultrasonic and biological enzymatic hydrolysis low-temperature extraction technologies and the like are organically combined with one another, and accordingly functional substances and aroma components in the flos rosae rugosae can be kept to the greatest extent; probiotics such as functional lactobacillus plantarum are used as fermentation agents, the probiotics can be proliferated to the greatest extent by means of temperature-variable fermentation and fractional inoculation, functional metabolites can be maximally accumulated to the greatest extent by means of temperature-variable fermentation and fractional inoculation, malic acid in the dry red wine can be further converted into lactic acid, accordingly, sourness and astringency of the dry red wine can be eliminated, taste, healthcare functions and the wine body stability of the dry red wine can be enhanced, aging can be accelerated by high-voltage pulse electric fields, ultrasonic technologies and peracetic acid jointly, quality indexes of the dry red wine with the good aging effects are equivalent to quality indexes of the vinosity of existing fermentation type common dry red wine which is aged for 8-10 years, the good aging effects can be realized, and the method is short in cycle and high in efficiency.

The invention discloses a dry white scented wine and a preparation method thereof. Using dry white wine and roses as raw materials, scientifically compound laccase and diatomaceous earth at a certain pH value (2.5-4.0) to process the rose sauce Decolorization can remove 88-92% of phenols and 93-97% of anthocyanins in rose sauce; organically combine low-temperature extraction technologies such as high-voltage pulse electric field, microwave, ultrasound, and biological enzymatic hydrolysis to preserve roses to the greatest extent Functional substances and aroma components of flowers; using probiotics such as functional Lactobacillus plantarum as starter, variable temperature fermentation and batch inoculation can maximize the proliferation of probiotics and the maximum accumulation of functional metabolites; the high-voltage pulse Combined aging with electric field, ultrasonic technology and peracetic acid, the quality index of dry white flavored wine obtained is equivalent to the quality of existing fermented ordinary dry white wine aged for 8-10 years, with good aging effect, short cycle and high efficiency , color and taste stability.

The invention discloses a flavored dry red wine and a preparation method thereof. Dry red wine and rose flowers are used as material and subjected to the organic combination of low temperature extraction techniques such as high-tension pulse electric field, microwave, ultrasound and biological enzymolysis, functional substances and flavor ingredients in the rose flowers can be retained to the maximum extent; probiotics such as functional Lactobacillus plantarum are used as fermenting agents, variable temperature fermentation and fractional inoculation methods are used, probiotic proliferation and functional metabolites can be maximally accumulated, malic acid in the dry red wine can be further converted into lactic acid, removing sour and acridness of the dry red wine and improving the taste and health function of the dry red wine as well as wine body stability; by joint accelerated aging of high-tension pulse electric field, ultrasound technology and peracetic acid, the obtained flavored dry red wine has a quality index equivalent to the quality of existing fermented common dry red wines aged for 8-10 years, aging effect is good, aging period is short and aging efficiency is high.

The invention discloses dry red wine and a production method thereof. The dry red wine and the production method thereof have the advantages that red white wine and rose are used as raw materials; low-temperature extracting technologies such as high-pressure pulse electric field, microwave, ultrasonic and biological enzymolysis are organically combined, and the functional substances and fragrance components in the rose can be kept to the maximum extent; probiotics such as functional lactobacillus plantarum are used as the fermenting agents, temperature-changing fermentation and inoculation performed in several times are used to acquire the maximum accumulation of probiotics proliferation and functional metabolite, and the malic acid in the dry red wine can be further converted into lactic acid so as to eliminate the sourness of the dry red wine and increase the taste, healthcare function and wine body stability of the dry red wine; the high-pressure pulse electric field and ultrasonic technologies are combined with peroxyacetic acid to accelerate aging, the quality index of the obtained dry red wine is equivalent to the wine quality of existing fermentation type common dry red wine aged 8-10 years, and the method is good in aging effect, short in cycle and high in efficiency.

The invention discloses rose flavoring grape wine with good aging effect. The rose flavoring grape wine is characterized in that grape wine and rose flowers are used as raw materials, and the rose flowers are subjected to expansion, drying, enzyme deactivation and color fixing by microwave drying, so as to furthest maintain the natural color of the rose flowers; the rose flowers are soaked and rehydrated in a water solution containing sericin peptide, so as to furthest reduce the loss of active substances of the rose flowers caused by freezing, improve the extraction rate of active ingredients of the rose flowers, and lay a solid foundation for the subsequent temperature-variable probiotics fermentation; the low-temperature extraction techniques, such as a high-voltage pulse electric field, microwaves, ultrasonic and biological enzymolysis, are organically combined, so as to furthest remain functional substances and flavor ingredients of the rose flowers; the high-voltage pulse electric field, the ultrasonic technique and peracetic acid are combined to promote aging; the quality index of the rose flavoring grape wine with good aging effect is equivalent to the quality of the existing fermentation type common flavoring grape wine with an aging period of 8-10 years. Compared with prior art, the rose flavoring grape wine has the advantages that the aging effect is good, the period is short, and the efficiency is high.

The invention discloses probiotic bee pollen and a preparation method thereof. With bee pollen as a main raw material, a natural plant-sourced enzyme being high in enzyme activity and abundant in enzyme system is compounded with a pupa intestine extract, which contains the most original and the most comprehensive enzyme system during formation of the bee pollen and is composed of saliva and intestines of queen bee larvas and drone pupae, wherein the bee pollen is quickly, effectively and deeply subjected to cell wall disruption with microwave high-temperature instant puffing technology and probiotic fermentation technology for the special biological enzymolysis, microwave high-temperature instant puffing and probiotic fermentation, thereby preparing the cell-disruption bee pollen. The bee pollen is then compounded with one or more functional auxiliary materials scientifically to prepare the probiotic bee pollen which maintains the natural flavor and nutrients of the bee pollen as most as possible, has high cell disruption rate, is high in efficiency and is strong in functions.

The invention discloses rose-flavored dry white wine and a preparation method thereof. The preparation method comprises: using dry white wine and rose flower as raw materials, and scientifically compounding laccase and diatomite to decolor rose flower paste under certain pH value (2.5-4.0), allowing 88-92% of phenols and 93-97% of anthocyanidin in the rose flower paste to be removed; organically combining high-tension pulse electric field, microwave, ultrasound, biological enzymolysis and other low-temperature extraction techniques so that functional substances and flavor ingredient in the rose flower many be maximally retained; using probiotics such as functional Lactobacillus plantarum, and using variable temperature fermentation and fractional inoculation pattern so that proliferation and functional metabolites may be maximally acquired; subjecting high-voltage pulse electric field, ultrasonic technology and peracetic acid to joint aging acceleration so as to obtain the rose-flavored dry white wine. Quality indexes of the rose-flavored dry white wine are equivalent to the quality of an existing fermented common dry white wine aged for 8-10 years, aging effect is good, aging period is short, efficiency is high and the taste is good.

The invention discloses a dry red wine capable of lowering cholesterol and a preparation method thereof.Dry red wine and rose flowers are adopted as raw materials, a high voltage pulse electric field, microwaves, ultrasounds, bio-enzymolysis and other low-temperature extraction technologies are organically combined, and the functional matters and fragrant ingredients in the rose flowers can be reserved to the maximum extent; functional lactobacillus plantarum is adopted as a leavening agent, temperature shifting fermentation and gradation inoculation mode are adopted for obtaining probiotic multiplication and maximum accumulation of functional metabolites to the maximum extent, malic acid in the dry red wine can be further converted into lactic acid, acor of the dry red wine is eliminated, the taste and health care function of the dry red wine and wine stability are improved, the high voltage pulse electric field, the ultrasonic technology and peracetic acid are combined for maturity acceleration, and the obtained dry red wine capable of lowering cholesterol is good in ageing effect, short in cycle and high in efficiency on the basis of quality indexes compared with the wine quality of an existing fermentation type dry red wine aged for 8-10 years.

The invention discloses dry white wine and a production method thereof. The dry white wine and the production method thereof have the advantages that dry white wine and rose are used as raw materials, laccase and diatomite are scientifically compounded under certain pH (2.5-4.0) to decolor rose sauce, and 88-92% of phenols and 93-97% of anthocyanidin in the rose sauce can be removed; low-temperature extracting technologies such as high-pressure pulse electric field, microwave, ultrasonic and biological enzymolysis are organically combined, and the functional substances and fragrance components in the rose can be kept to the maximum extent; probiotics such as functional lactobacillus plantarum are used as the fermenting agents, and temperature-changing fermentation and inoculation performed in several times are used to acquire the maximum accumulation of probiotics proliferation and functional metabolite; the high-pressure pulse electric field and ultrasonic technologies are combined with peroxyacetic acid to accelerate aging, the quality index of the obtained dry white wine is equivalent to the wine quality of existing fermentation type common dry white wine aged 8-10 years, and the method is good in aging effect, short in cycle, high in efficiency and good in color and taste stability.

The invention discloses strong-flavor dry red wine aromatized by flos rosae rugosae and a method for preparing the strong-flavor dry red wine. The strong-flavor dry red wine and the method have the advantages that the strong-flavor dry red wine is made of dry red wine and the flos rosae rugosae, low-temperature extraction technologies of high-voltage pulse electric fields, microwave, ultrasonic, biological enzymatic hydrolysis and the like are organically combined with one another, and accordingly functional substances and aroma components of the flos rosae rugosae can be reserved to the greatest extent; probiotics such as functional lactobacillus plantarum are used as fermentation agents, accordingly, proliferation of the probiotics and maximum accumulation of functional metabolites can be acquired to the greatest extent in temperature-shift fermentation and fractional inoculation modes, malic acid in the dry red wine further can be converted into lactic acid, sourness and astringency of the dry red wine can be eliminated, taste, healthcare functions and the wine body stability of the dry red wine can be enhanced, aging can be accelerated by the high-voltage pulse electric fields, the ultrasonic technologies and peracetic acid jointly, quality indexes of the strong-flavor dry red wine aromatized by the flos rosae rugosae are equivalent to the vinosity of existing fermentation type common dry red wine which is aged for 8-10 years, good aging effects can be realized, and the method is short in period and high in efficiency.

The invention discloses functional bee pollen and preparation method thereof. With bee pollen as a main raw material, a natural plant-sourced enzyme being high in enzyme activity and abundant in enzyme system is compounded with a pupa intestine extract, which contains the most original and the most comprehensive enzyme system during formation of the bee pollen and is composed of saliva and intestines of queen bee larvas and drone pupae, wherein the bee pollen is quickly, effectively and deeply subjected to cell wall disruption with microwave high-temperature instant puffing technology and probiotic fermentation technology for the special biological enzymolysis, microwave high-temperature instant puffing and probiotic fermentation, thereby preparing the cell-disruption bee pollen. The bee pollen is then compounded with one or more functional auxiliary materials scientifically to prepare the health-caring bee pollen which maintains the natural flavor and nutrients of the bee pollen as most as possible, has high cell disruption rate, is high in efficiency and is strong in functions.

The invention discloses bee pollen being capable of reducing cholesterol and a preparation method thereof. With bee pollen as a main raw material, a natural plant-sourced enzyme being high in enzyme activity and abundant in enzyme system is compounded with a pupa intestine extract, which contains the most original and the most comprehensive enzyme system during formation of the bee pollen and is composed of saliva and intestines of queen bee larvas and drone pupae, wherein the bee pollen is quickly, effectively and deeply subjected to cell wall disruption with microwave high-temperature instant puffing technology and probiotic fermentation technology for the special biological enzymolysis, microwave high-temperature instant puffing and probiotic fermentation, thereby preparing the cell-disruption bee pollen. The bee pollen is then compounded with one or more functional auxiliary materials scientifically to prepare the bee pollen being capable of reducing cholesterol, which maintains the natural flavor and nutrients of the bee pollen as most as possible, has high cell disruption rate, is high in efficiency and is strong in functions.

The invention discloses a straw yellow rose perfumed white wine and a preparation method thereof. According to the straw yellow rose perfumed white wine, dry white wine and rose are taken as the raw materials for scientifically compounding laccase and diatomite in a certain pH value (2.5-4.0) to decolorize rose paste, so as to remove 88%-92% of phenols and 93%-97% of anthocyanidin in the rose paste; by organically combining low-temperature extraction techniques such as high voltage pulse electric fields, microwaves, ultrasound, biological enzymolysis and the like, functional substances and fragrance components of rose can be maximally reserved; by taking probiotics such as functional lactobacillus plantarum and the like as fermenting agents and utilizing temperature shift fermentation and batched inoculation, the maximum accumulation of probiotics propagation and functional metabolites can be maximally obtained; by combining the high voltage pulse electric field, the ultrasonic technique and peracetic acid to accelerate maturity, and the quality index of the obtained straw yellow rose perfumed white wine is equal to the wine quality of the existing fermented common dry white wine which is aged for 8-10 years; and the straw yellow rose perfumed white wine has the beneficial effects of good aging effect, short cycle, high efficiency and good color and taste stability.

The invention discloses colorless rose flavoring dry white wine and a preparation method thereof. The preparation method comprises the steps that dry white wine and roses are adopted as raw materials, at a certain pH value (2.5 to 4.0), laccase and diatomite are scientifically compounded and rose jam is decoloured, and 88 to 92 percent of phenols and 93 to 97 percent of anthocyanidin in the rose jam can be removed; low temperature extraction technologies including a high voltage pulsed electric field, microwave, ultrasound and biological ferment decomposition and the like are organically combined, and functional substances and flavor components of the roses can be maintained to the max; probiotics such as functional lactobacillus plantarum are taken as a leavening agent, proliferation of the probiotics and maximum accumulation of functional metabolites can be acquired to the max by adopting variable temperature fermentation and inoculating by batches, the high voltage pulsed electric field, an ultrasonic technique and peroxyacetic acid are combined to accelerate aging, the quality index of the obtained colorless rose flavoring dry white wine is equivalent to the vinosity of the existing fermentation style common dry white wine aged for 8 to 10 years, the aging effect is good, the period is short, the efficiency is high, and the stabilities of the color and luster and mouthfeel are good.