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42 results about "Asparagus scandens" patented technology
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Asparagus scandens, (also known as climbing asparagus fern or krulkransie) is a plant native to South Africa in the genus Asparagus. This fine, delicate looking creeper is actually quite hardy. It prefers shady areas and moisture, but can tolerate some drought. Its soft, feathery foliage is a deep, rich green and unlike other asparagus ferns, this species does not grow thorns.
Asparagus vegetable juice and asparagus polysaccharide cocktail fruit-vegetable juice beverage
The invention discloses an asparagus vegetable juice and an asparagus polysaccharide cocktail fruit-vegetable juice beverage. The asparagus vegetable juice is obtained through the following steps of: carrying out asparagus juicing treatment to obtain fresh asparagus juice and asparagus residues, carrying out high-temperature extraction and enzymolysis extraction on the asparagus residues to obtain the asparagus extract juice, and then mixing the fresh asparagus juice with the asparagus extract juice, and finally performing homogenization treatment to obtain the asparagus vegetable juice. Besides, the asparagus polysaccharide cocktail fruit-vegetable juice beverage is obtained by proportionally blending the asparagus juice with pear juice, apple juice and purified water in a weight ratio of 20: 20: 15: 45. The asparagus vegetable juice is prepared through the process of combination of high-temperature extraction and enzymolysis extraction, so that lots of nutritional ingredients havingnutrition and health care effects for the human body such as dietary fibers, asparagus polysaccharide, macromolecular protein, asparagus saponin, flavone matters and the like in the asparagus residues are effectively extracted and dissolved out; therefore, the asparagus vegetable juice prepared by the invention is richer in nutrition and has the nutritive value different from that of the existingasparagus juice.
Owner:杜增鹏
Organic planting method for asparagus
The invention provides an organic planting method for asparagus, and belongs to the field of planting. The method comprises the steps of nutrient soil preparation, seed soaking and pregermination, seedling cultivation and planting; nutrient soil preparation comprises the steps that soil and animal feces are mixed together, and compound fertilizer for plant growth is added, wherein the animal feces is poultry feces; a microbial fertilizer starter is put into the mixture in the final process of nutrient soil preparation; for seed soaking and pregermination, seeds are put into clear water to be soaked for 4 hours, and the seeds are taken out and put into pregermination mixed liquor to be soaked. Accordingly, the animal feces is poultry feces which is convenient to take, the organic nutrient content is high, the prepared soil is rich in nutrient, and sowing is conducted conveniently; gibberellin has the effects of promoting seed germination and growth of vegetable organs, and the survival rate of sowed seeds is increased conveniently; the temperature of the microbial fertilizer starter in the fermentation process rises continuously to reach 60 DEG C, and miscellaneous bacteria and eggs in the soil are killed; the quality of the asparagus is improved through cytokinin, and the yield increasing effect is achieved.
Owner:安徽起林芦笋种植有限公司
Asparagus tea
InactiveCN102100267AWith fragranceIncrease nutritionPre-extraction tea treatmentLycium barbarum fruitLotus root
Owner:曹爱军
Making method of asparagus officinalis linn fermented beverage with nutritive and health-care effects
ActiveCN106071524AHas nutritional and health effectsAvoid Nutrient LossFood ingredient as flavour affecting agentNatural extract food ingredientsOfficinalisDissolution
Owner:CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD +1
Fish cream and bean dreg anti-hypertension porridge and preparation method thereof
InactiveCN104323072ARich porridge tasteBreathing the wind and clearing the heatFood preparationAdditive ingredientFresh fish
The present invention discloses a fish cream and bean dreg anti-hypertension porridge which is comprised of the following raw materials (parts by weight): 90-95 rice, 6-7 dry asparagus powder, 5-6 hawthorn juice, 6-7 sea lettuce, 7-9 nutrition additives, 6-7 preserved egg yolk, 3-5 ham, 5-6 mulberry , 4-6 fresh fish cream, 3-3.4 biscuit crumbs, 8-9 cherries, 3-4 bean dregs, 5-5.4 Rum, 3-3.4 Tanakaea omeiensis, 3-3.3 Japanese metaplexis, 2.5-3.3 pine bark, 2.9-3.2 magnolia flower, 3-4 Allium macrostemon, and 2-4 ephedra. The dry asparagus powder, hawthorn juice, sea lettuce and other ingredients are added into the invented porridge and enrich the porridge taste. Besides, various health-care ingredients such as the magnolia flowers, pine bark, and Tanakaea omeiensis are added into the porridge and have good effects such as calming endogenous wind, clearing heat, building up body, promoting circulation of qi, closing sores and promoting tissue regeneration.
Owner:WUHU HYK FOOD CO LTD
Rose cow milk dried tofu and preparation method thereof
InactiveCN104137897AWith medicinal fragranceRich in valueCheese manufactureFood scienceBiotechnologySucrose
The invention discloses rose cow milk dried tofu which is prepared from the following raw materials in parts by weight: 90-110 parts of large soybeans, 10-20 parts of large black beans, 20-30 parts of red beans, 7-8 parts of nutritional additive, 4-5 parts of rose wine, 5-7 parts of yams, 2-3 parts of chrysanthemum powder, 2-3 parts of saccharose, 4-6 parts of bovine coloctrum, 2-2.3 parts of sweet taro leaves, 5-7 parts of duck soup, 4-5 parts of asparagus, 4-5 parts of celeries, 2-3 parts of beewax, 2-3 parts of malts, 2-2.6 parts of wooly datchmanspipe herb, 0.8-1 part of caulis sinomenii, 1.2-1.4 parts of seville orange flower, 2-3 parts of flower of franchet peashrub, 1.5-2.2 parts of herb or root of common rockvine and 1.3-1.4 parts of semen boitae. The rose cow milk dried tofu is obtained by boiling mixed raw soybean milk and medicinal liquid, breaking uncongealed beancurd and squeezing, and has medicinal fragrance; the taste of conventional dried tofu is improved, and the dried tofu disclosed by the invention has a rich medicinal value; caulis sinomenii and wooly datchmanspipe herb can expel wind-damp, induce urination, stimulate channels and collaterals and stop pain and is beneficial to the health.
Owner:ANHUI RENRENFU BEAN IND
Health-care asparagus drink
InactiveCN105661202APrevent hardeningImprove immunityFood ingredient functionsRisk strokeHeart disease
The invention discloses a health-care asparagus drink. The drink is prepared from raw materials as follows: 100-200 parts of asparagus, 25-35 parts of lotus root starch, 25-35 parts of wolfberries, 25-35 parts of Abelmoschus esculentus, 15-25 parts of Sedum aizoon, 35-45 parts of isatis roots, 25-35 parts of solomonseal rhizomes, 25-35 parts of longan, 15-25 parts of lightyellow sophora roots, 15-25 parts of cassia seeds, 25-35 parts of sweetsop and 5-15 parts of honey. The asparagus drink contains nutritional ingredients such as alkaloid, oleanolic acid, sitosterol, flavonoids, sedoheptose, fructose, vitamins and the like, has functions of preventing angiosclerosis, reducing blood fat, expanding cerebral vessels, improving coronary artery circulation, reducing blood pressure, preventing strokes, preventing heart diseases and the like, and can nourish and strengthen the body, delay ageing and enhance body immunity. The health-care asparagus tea is rich in nutrition, high in nutritional value and suitable for people of all ages and is a good health-care product.
Owner:UNIV OF JINAN
Culture medium for Auricularia auricula
InactiveCN107337520AImprove qualityIncrease contentSuperphosphatesCalcareous fertilisersBiotechnologyAuricularia
The invention discloses a culture medium for Auricularia auricular. The main component of the culture medium is asparagus stalks. The culture medium comprises, by weight, 45-60% of asparagus stalks and 10-20% of weed tree sawdust, with the balance being auxiliary additives. According to the invention, the asparagus stalks replace traditional raw materials like cotton seed hulls and corncob as a main material for culturing of Auricularia auricular, so the waste is recycled; the culture medium prepared from the asparagus stalks is similar to culture mediums prepared from cotton seed hulls, corncob and the like in the aspect of output; however, Auricularia auricular cultured with the asparagus stalks as the raw material is greatly increased in the content of selenium and improved in quality.
Owner:广西秀瑶姑生态农业科技有限公司
Planting method for asparagus
InactiveCN105309193AIncrease productionEfficiently provideAspharagus cultivationSeedlingAsparagus scandens
The invention discloses a planting method for asparagus, the method comprising following steps: soil with pH value between 5.9 and 6.5 is selected, deep plowing of 22 to 24 cm depth and then ridging are performed to the soil, and the width of the ridges is 1 to 1.5 meter; 2000 to 3000 kilograms per Mu of chicken manure is applied; planting furrows are ditched on the ridges with shovel, the depth and width of the planting furrows are 25 cm and 35 cm respectively, each planting furrow accommodates one asparagus seedling; 12 to 15 days after planting of asparagus seedling, weeding is carried out; 30 to 35 days after asparagus seedling planting, furrow with depth of 20 cm is ditched 35 to 45 cm away from the asparagus seedlings, and 500 to 800 kilograms per Mu of chicken manure is applied to the furrow; after ripening, the asparagus is harvested in the field. The planting method has advantages such as large production and so on.
Owner:安徽起林芦笋种植有限公司
Brewing technology for asparagus wine
ActiveCN103897935AHas health benefitsLong aftertasteAlcoholic beverage preparationFreeze-dryingNutrients substances
The invention relates to a brewing technology for asparagus wine, which mainly solves the problem of how to reasonably and scientifically use the asparagus in the brewing technology and extract the nutrient substances in the asparagus to the greatest extent and comprises steps of fermenting the raw material asparagus as well as cereal grains like sticky rice, corn millet rice, fragrant rice and oat, and brewing. The technology comprises specific steps of freeze drying and smashing the fresh asparagus, boiling, fermenting, ageing and the like. The brewing technology can prepare low alcohol strength and high alcohol strength of series of asparagus wine. By scientifically processing the asparagus and brewing the wine, the technology extracts the nutrient substances in the asparagus to the greatest extent, thus guaranteeing the quality of the wine and improving the liquor yield, in addition, the fresh scent of the asparagus is mixed in the wine, so that the wine has the fragrance of the asparagus.
Owner:刘才
Fertilization and irrigation method for asparagus
InactiveCN106385906AImprove effectivenessPromote absorptionSuperphosphatesMagnesium fertilisersBiologyDormancy
The invention discloses a fertilization and irrigation method for asparagus. According to the invention, fertilizer is dissolved in water, then the obtained solution is used for watering once to three times before field planting, watering three or four times in an asparagus harvesting period, watering once to three times after harvesting of asparagus and watering once to three times before dormancy. Preferably, the solution is used for watering once before field planting, watering three times in the asparagus harvesting period, watering once after harvesting of asparagus and watering once before dormancy. The fertilizer comprises, by mass, 65 parts of urea, 150 parts of calcium superphosphate, 180 parts of potassium chloride, 50 parts of magnesium sulfate and 40 parts of calcium nitrate.
Owner:李尧
A pumpkin and desiccated coconut emission arresting and nerve soothing honey and its prodution method
InactiveCN104304884AChange the tasteRecovery from fatigueNatural extract food ingredientsFood ingredient functionsOysterVitex
The present invention discloses pumpkin and desiccated coconut emission arresting and nerve soothing honey. The honey consists of the following raw materials (parts by weight): 150-160 vitex honey, 7-9 nutritional additives, 30-40 pumpkins,8-10 black sesame seeds, 3-4 dry powder of asparagus, 10-20 champedak, 10-15 oysters, 13-20 desiccated coconut , 5-6 arrowhead, 10-15 mangosteen, 3-4 bamboo vinegar, 4-6 green tea, 0.8-1 fenugreek, 5-7 galangal, 1-2.5 circium japonicum, 0.7-1 radix saposhnikoviae, 0.4-1.1 dragon bone, 2-3 notopterygium, and 1-2 pickled peppers. The honey is nutritious and good for health by adding various traditional Chinese medicines such as fenugreek, circium japonicum, notopterygium, radix saposhnikoviae, etc. into honey by micro powder technology. The honey not only can warm kidney, enhance yang, dispel cold to relieve pain, dispel wind to relieve exogenous syndrome and relieve fatigue, but also can change the taste of Chinese medicines and is easy for administration due to the simple production method and pocket friendly size of the honey.
Owner:汤兴华
Asparagus cliff tea and preparation method thereof
The invention discloses asparagus cliff tea and a preparation method thereof. The asparagus cliff tea is prepared into tea bags by evenly mixing 20-80 parts by weight of prepared asparagus having the granularity of 10-20 meshes with 80-20 parts by weight of cliff tea. The asparagus cliff tea has the characteristics that the asparagus and the cliff tea are combined scientifically for drinking, the advantages of the asparagus and the cliff tea are effectively united, the shortcomings of the two substances are compensated, the taste of the asparagus cliff tea is apt to be accepted by people, and the asparagus cliff tea does not produce harmful effect on the stomach.
Owner:王宗瑜 +2
Processing technology for ganoderma lucidum and asparagus tea
The invention relates to a processing technology for ganoderma lucidum and asparagus tea. The processing technology comprises the following steps: (1) slicing ganoderma lucidum sheets into a certain length; (2) preparing brown sugar water; (3) using a closed container with a cap, mixing the ganoderma lucidum sheets and the brown sugar water in a mass-volume ratio that ganoderma lucidum sheets: brown sugar water=(1-3)g: 1mL, fully and uniformly mixing the mixture and moistening the mixture for 40-50 minutes; (4) drying the ganoderma lucidum sheets; (5) cutting 4-6 cm of fresh asparagus meat stems close to the stems and drying the stems at 60-70 DEG C; (6) slicing the asparagus into a certain length; and (7) weighing 3.5-4.5g of ganoderma lucidum sheets and 1.5-2.5g of asparagus, and uniformly mixing and packaging the mixture to obtain the ganoderma lucidum and asparagus tea. According to the ganoderma lucidum and asparagus tea processed by the processing technology provided by the invention, the tea mixed with boiled water for several minutes is faint yellow in liquor color, slightly sweet in taste and not obvious in fungus smell and de-enzyming smell and has faint scent, and the flavor is obviously improved; the tea mixed for two hours is beige in liquor color, the faint scent is retained, and the bitter taste is not obvious.
Owner:HUNAN AGRICULTURAL UNIV
A preparing method of an asparagus juice beverage
The invention discloses a method for preparing an asparagus juice drink, which comprises the following steps: (1) select fresh, insect-free, and rotten fresh asparagus, clean them, and clean them with boiling water for 5-8 minutes. (2) Use a centrifuge to separate the asparagus juice to remove the crude fiber and slag to obtain the asparagus clarified liquid; (3) Add the asparagus clarified liquid to the blending tank, add sugar, citric acid, and purified water, and blend it into Asparagus raw juice 20-30%, sugar content 9-12, acidity below 0.1% beverage raw juice; (4) Heat the prepared beverage raw juice to 90-100°C, fill and seal, heat up to 110- Keep warm at 120 DEG C for 10-15 minutes, cool to room temperature, and get ready. The asparagus juice beverage prepared by the present invention has a fresh taste and cool mouthfeel by using asparagus as a raw material, adding a new taste to the liquid beverage.
Owner:何文娟
Asparagus root jelly sweet and preparation method thereof
InactiveCN110403048AImprove use valueAchieve reuseConfectionerySweetmeatsCarrageenanBLACK TEA EXTRACT
The invention belongs to the technical field of food, and particularly relates to asparagus root jelly sweet and a preparation method thereof. The jelly sweet is composed of the following raw materials: 10-15 parts of asparagus root, 30-40 parts of erythritol, 2-4 parts of carrageenan, 2-4 parts of curdlan gum, 0.1-0.2 part of a black tea extract, and 0.2-0.4 part of hypsizygus marmoreus powder. By preparing the jelly sweet from asparagus root, utilization value of asparagus root is increased, and refuse reclamation is realized. Through pretreatment of asparagus root and compounding of variousraw materials, earthy taste of the asparagus root can be removed, and the prepared jelly sweet has good mouthfeel, moderate hardness and chewiness, has high acceptability, and a fresh scent.
Owner:QILU UNIV OF TECH
Asparagus stem and leaf juice yoghourt and preparation method thereof
InactiveCN110447717AGreat tasteImprove special tasteMilk preparationOther dairy technologyPyrophosphateSugar
The invention belongs to the technical field of food yoghourt, and particularly relates to asparagus stem and leaf juice yoghourt and a preparation method thereof. The asparagus stem and leaf juice yoghourt comprises the following raw materials: asparagus stem and leaf juice, a flavoring agent, lactic acid bacteria, white granulated sugar and milk. The flavoring agent is a mixture of citric acid,sodium pyrophosphate and calcium citrate, and the added flavoring agent is 0.1-0.5% by mass of the asparagus stem and leaf juice. Meanwhile, the invention provides a preparation method of the asparagus stem and leaf juice yoghourt, and the method improves the mouth feel through the synergistic effect of step-by-step enzymolysis and the flavoring agent, and adds milk to prepare the asparagus stemsand leave into the yoghourt. The adopted additive has no side effect, and the yoghourt does not need to be added with other additives to increase the shelf life, has low sugar content, and is a safe beverage with wide application range.
Owner:QILU UNIV OF TECH
Asparagus seedling raising synergism planting method
InactiveCN109452103AEliminate the steps of manual seedling raisingNo pollutionAspharagus cultivationCultivating equipmentsSeedlingPollution
The invention discloses an asparagus seedling raising synergism planting method. The method comprises the steps of preparing a planting basket, planting and applying a synergistic fertilizer. The method adopts a degradable planting basket to cultivate asparagus seedlings, directly plants the planting basket together with seedlings during planting, and eliminates the step of artificial seedling lifting; the planting basket can be biodegraded, and can be dissolved into the soil after planting without causing pollution; the planting basket and the synergistic fertilizer work together to form nitrogen fertilizer raw materials which are directly absorbed and utilized by the seedlings, so that the planting basket becomes a part of the fertilizer.
Owner:甘肃玉兴通生物科技有限公司
Planting method of asparagus
InactiveCN109874617AIncrease productionAvoid damageAspharagus cultivationLand preparationBamboo shoots
The invention discloses a planting method of asparagus, and relates to the technical field of asparagus cultivation. The planting method of the asparagus comprises the steps of 1, selecting fine varieties; 2, cultivating strong seedlings through nutrition bowls, wherein sufficient nutrition bowls are prepared, seed soaking and germination accelerating are conducted, sowing is conducted at the right time, and seedbed management is conducted; 3, conducting soil selection and land preparation for field planting; 4, conducting field management, wherein management in the same year of field planting, and management in the second year of field planting and the subsequent years of asparagus collecting are conducted, and for the management in the second year of field planting and the subsequent years of asparagus collecting, scientific planning and management of germination accelerating fertilizer, asparagus strengthening fertilizer and autumn flowering fertilizer and comprehensive disease andinsect pest prevention and control management are involved; 5 conducting scientific harvesting. The planting method has the advantages of being capable of increasing the yield of the asparagus and improving the quality of the asparagus.
Owner:杨国勇
Preparation method of mandarin orange tea
The invention provides a preparation method of mandarin orange tea. The preparation method comprises the following steps of: picking fresh Lishan citrus when weather is dry in late autumn and winter, removing flesh of the Lishan citrus and drying flesh-removed Lishan citrus by a dryer; processing Anhua dark tea and and asparagus roots of Yuanjiang River sequentially by sieving, color sorting, winnowing, purification and blending; and performing alcoholization to form the mandarin orange tea. The mandarin orange tea prepared by the preparation method of the mandarin orange tea has the characteristics that liquor color is bright in red and yellow, floral fragrance is heavy, flavor is mellow and aftertaste is sweet and refreshing.
Owner:湖南博大天能实业股份有限公司
Method for using asparagus officinalis L. straw biological preparation to increase biomass of pepper seedlings
InactiveCN107567983AIncrease biomassAdjust microenvironment functionBio-organic fraction processingGrowth substratesDecompositionOfficinalis
The invention relates to biological preparations, in particular to a method for using an asparagus officinalis L. straw biological preparation and a method for returning the biological preparation tofield to increase biomass of pepper seedlings. Regarding the biological preparation, asparagus officinalis L. straw serves as the raw material, then the asparagus officinalis L. straw is mixed with land soil, turf and water to be decomposed to obtain the biological preparation, and the biological preparation is prepared from, by weight, 1 part of the smashed asparagus officinalis L. straw, 30-40 parts of the land soil, 10-20 parts of the turf, and 90-100 parts of the water. According to the method for returning the biological preparation to the field to increase the biomass of the pepper seedlings, the asparagus officinalis L. straw is mixed with soil to be decomposed, so that the obtained asparagus officinalis L. straw decomposition substance is applied to the soil of the crop pepper, andthen the biomass of the pepper seedlings is increased. The leftovers of asparagus officinalis L. can be effectively utilized, the cost of processing the leftovers of the asparagus officinalis L. is saved, the growth condition of the pepper seedlings is improved, the fertilizer using cost is saved, and a basis is laid for the high yield of the peppers; the method is easy to implement and is suitable for a modern vegetable production method, and the pollution to the environment can also be avoided.
Owner:VEGETABLE & FLOWER INST JIANGXI ACADEMY OF AGRI SCI
Preparation method of asparagus tea
InactiveCN107125396AFully retain nutrientsFull retention of health ingredientsTea substituesShootUtilization rate
The invention provides a preparation method of asparagus tea. The asparagus tea is prepared by adopting a process comprising the steps of picking fresh leaves, spreading, carrying out fixation, carrying out secondary fixation, rolling and drying. By adopting the method provided by the invention, the utilization rate of asparagus raw materials can be improved and the problem that the asparaguses are wasted is solved; the green and environment-friendly beverage asparagus tea with abundant nutrients is prepared by taking waste tender shoots, which are obtained after the asparaguses are picked, as the raw materials.
Owner:张昊
Healthcare tea
The invention discloses a health-preserving tea, which uses asparagus as the main raw material, supplemented with Atractylodes macrocephala, wolfberry, honey, etc., is rich in nutrition and has higher nutritional value, and is a good product for health care and health preservation. Ingredients: 100-200 parts of asparagus, 20-30 parts of Atractylodes macrocephala, 20-30 parts of wolfberry, 20-30 parts of antler, 10-20 parts of Morinda officinalis, 10-20 parts of angelica, 10-20 parts of Daqingye, American ginseng 5-15 parts, 5-15 parts of dried ginger, 5-10 parts of Cordyceps sinensis, 5-10 parts of Angelica dahurica, 5-10 parts of honey. The preparation method is as follows: (1) Take asparagus, licorice, wolfberry, hawthorn, Panax notoginseng, angelica, big green leaf, ginseng, dried ginger, cassia seed and angelica dahurica, crush them, add water to soak for 3-5 hours, and then decoct for 30-60 minutes, Filtrate to obtain the filtrate, concentrate to a concentrated solution with a relative density of 1.1; (2) add honey to the concentrated solution, and perform conventional disinfection to obtain health-preserving tea.
Owner:苏林
Asparagus-flavored spicy melon seeds and preparation method thereof
InactiveCN106262537AHigh nutritional valueHeat-clearing and detoxifyingNatural extract food ingredientsFood ingredient functionsNutritive valuesToxic material
The invention discloses asparagus flavored spicy melon seeds and a preparation method thereof. The asparagus flavored spicy melon seeds are prepared fro, the following raw materials in parts by weight: 200-210 parts of melon seeds, 30-40 parts of salt, 15-20 parts of ground pepper, 15-20 parts of chilli powder, 9-11 parts of aginomoto, 10-12 parts of smudging preserved meat, 6-7 parts of flos mume powder, 5-7 parts of dry lemon slice, 14-16 parts of asparagus juice, 12-14 parts of cabbage juice, 5-6 parts of sweet pea, 3-4 parts of walnut powder, 4-5 parts of bean paste cake, 1-2 parts of Gorgon fruit, 1-2 parts of common andrographis herbs, 1-2 parts of elecampane, 1-1.5 parts of pine needles, 1-1.5 parts of rhizoma atractylodis macrocephalae, a proper amount of water and 50-60 parts of nutritional auxiliaries. According to the invention, the asparagus juice is adopted; the asparagus is rich in various amino acids, proteins and vitamins; the asparagus flavored spicy melon seeds are high in nutritive value and have the effects of regulating body metabolism and promoting body immunity; the added traditional Chinese medicine has the effects of clearing away heat and toxic materials, diminishing inflammation and relieving swelling and pain.
Owner:汤兴华
Sunflower seed and oat syrup
ActiveCN103468493AFull of nutritionThe production process is simple and environmentally friendlyAlcoholic beverage preparationGourdActinidia
A sunflower seed and oat syrup comprises, by weight, 80-100 parts of sunflower seed, 35-45 parts of oat, 30-40 parts of asparagus, 20-30 parts of vegetable marrow, 30-40 parts of lettuce, 20-30 parts of hawthorn fruit, 25-35 parts of kiwi fruit, 22-30 parts of sweet orange, 3-4 parts of cassia seed, 4-5 parts of lotus leaf, 5-6 parts of coix seed, 4-5 parts of rose, 4-5 parts of chrysanthemum, 3-4 parts of Phlegmariurus petiolatus, 4-5 parts of broadleaf holly leaf, 6-7 parts of green tea, 4-5 parts of Folium Phyllostachys, 30-40 parts of rice water, 20-30 parts of white granulated sugar, 10-20 parts of red wine, and a proper amount of water. The sunflower seed and oat syrup is sour, sweet and delicious, contains abundant nutrition and has a simple and environmentally-friendly making technology; and edible Chinese herbal medicines comprising the cassia seed, the lotus leaf, the coix seed and the like are added, so the syrup has a certain weight reducing effect, is healthy, is harmless to human bodies, and can be drunk by fat people.
Owner:中芝堂药业(山东)有限公司
Method for preparing saponin by extracting asparagus officinalis L
ActiveCN101791371BImprove securityHigh Extract Saponin ContentOrganic active ingredientsOfficinalisAsparagus scandens
The invention relates to a method for preparing saponin by extracting asparagus officinalis L. After the asparagus officinalis L medicinal material is concentrated with an ethanol extract, the asparagus offcinalis L is separated with a macroporous adsorption resin to obtain total saponin of the asparagus officinalis L. The method has the advantages of high safety, suitability for industrial production, convenient operation, and high content of the prepared total saponin of the asparagus officinalis L.
Owner:北京化药科创医药科技发展有限公司
Broadleaf holly leaf antihypertensive health protection tea
InactiveCN104782824ABitter and slightly sweet tasteMellow aftertastePre-extraction tea treatmentCannabisThirst
The invention discloses broadleaf holly leaf antihypertensive health protection tea. The broadleaf holly leaf antihypertensive health protection tea is composed of the following raw materials in parts by weight: 38-40 parts of green tea, 2-4 parts of celery seeds, 5-6 parts of watermelon seeds, 6-8 parts of dried lemon slices, 10-15 parts of corn stigma, 1-3 parts of sodium citrate, 0.5-0.6 part of sodium hexametaphosphate, 4-6 parts of asparagus, 2-4 parts of aloe, 6-8 parts of fig, 1-2 parts of radix bupleuri extract, 4-5 parts of cabbage, 8-10 parts of castor-oil plant, 3-4 parts of fructus cannabis, 2-4 parts of rhizoma cyperi, 5-6 parts of toosendan fruit, 10-12 parts of juicy peach powder, 3-4 parts of flatstem milkvetch seeds and 10-15 parts of broadleaf holly leaf. The broadleaf holly leaf beverage provided by the invention is bittersweet, fragrant in smell and mellow and thick in aftertaste; the green tea and the broadleaf holly leaf are the main raw materials and various beneficial Chinese herbal medicine components are added; the broadleaf holly leaf antihypertensive health protection tea has the characteristics of clearing away heat and relieving summer heat, improving eyesight and improving intelligence, helping produce saliva and slaking thirst, inducing diuresis and strengthening heart, wetting throat and relieving cough, and reducing blood fat, blood pressure and blood sugar.
Owner:合肥寿保农副产品有限公司
Rosa roxbunghii anti-cancer noodles and preparation method thereof
ActiveCN103892204BEasy to useSuitable for useFood ingredient functionsFood preparationOfficinalisCrataegus pinnatifida
The invention discloses rosa roxbunghii anti-cancer noodles and a preparation method thereof. The rosa roxbunghii anti-cancer noodles are prepared from the following raw materials in parts by weight: 130-150 parts of low-gluten flour, 25-35 parts of rosa roxbunghii, 8-10 parts of asparagus, 8-10 parts of kelp, 2-4 parts of wheat bran, 2-3 parts of pumpkin leaves, 2-3 parts of green tea, 2-4 parts of crataegus pinnatifida bunge, 1-3 parts of radix polygonati officinalis, 2-3 parts of hippophae rhamnoides linn, 1-2 parts of houttuynia cordata, 2-4 parts of gardenia jasminoides ellis, 2-4 parts of polygonatum sibiricum, 10-20 parts of cauliflowers, 10-12 parts of carambola juice, 10-12 parts of watermelon juice and 5-6 parts of nutrition additives. According to the method, the vegetables, the fruits and the Chinese herbal medicinal ingredients, which include the rosa roxbunghii, the asparagus, the kelp and the like and have the anti-cancer effect, are combined with the flour to make the noodles; the noodles have the characteristics of chewiness, refreshing taste and convenience for eating, and are suitable for people of all ages.
Owner:ANHUI TIANQI FLOUR TECH CO LTD
Method for seedling emergence of asparagus seeds
InactiveCN109315240AGuaranteed activityGuaranteed growthBiocidePlant growth regulatorsAsparagus scandensSoil preparation
The invention provides a method for seedling emergence of asparagus seeds, and relates to the technical field of cultivation of asparagus. The method is characterized by comprising the following operation steps of seed screening, seed cleaning-up, soil preparation, soil preparation before seeding, seeding and management before seedling emergence. The method for the seedling emergence of the asparagus seeds has the advantages that the method is reasonable, the nutrition is rich, and the method has no damage to seedlings.
Owner:马鞍山鑫发农业发展股份有限公司
Malt, mutton and red date nourishing wine and preparation method thereof
InactiveCN105087261AIncrease nutritionHigh medicinal valueDigestive systemAlcoholic beverage preparationNutritive valuesPectinase
The invention discloses a malt, mutton and red date nourishing wine which comprises, by weight, 125-135 parts of red dates, 12-14 parts of malt, 5-7 parts of white gourd, 7-8 parts of mutton, 4-5 parts of flour, 3-4 parts of asparagus, 1-1.2 parts of radix rehmanniae, 0.6-0.8 part of white paeony root, 0.4-0.5 part of radix scrophulariae, 0.7-0.9 part of lily, century plant, sophora davidii honey, pectinase, dried yeast, dried tangerine or orange peel and appropriate amount of shallot and ginger. Red dates serve as the main ingredient and the other materials serve as accessories, and both red dates and malt contain various components beneficial to human bodies, thus the nourishing wine has high nutritive value and medicinal value. Pulque is added to a red date wine base during primary fermentation and post-fermentation so that the finished wine has both fruity flavor and wine bouquet, has good taste and full body, and is clear and transparent in color. Besides, as various substances are soaked in pulque, the wine has comprehensive nutrition and has healthcare function of nourishing kidney and lung.
Owner:ANHUI MINGLONG WINE IND
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