6 results about "Astringent" patented technology

The application discloses a tissue culture and rapid propagation method for Yangmei of Alocasia macrorrhiza and a special combined culture medium thereof, and the method comprises the steps of sterilizing an explant, carrying out primary culture and subculture and proliferation culture in stages, wherein the primary culture is performed by first inoculating a stem segment into an induction culture medium containing 6-BA 0.8-1.2 mg / L, IBA 0.05-0.15 mg / L and PVP-40 to induce germination, and then transferring the stem segment into an elongation culture medium containing 6-BA 0.1-0.5 mg / L, NAA 0.01-0.05 mg / L and PVP-40 to promote elongation; the new shoots are then transferred into a subculture medium containing 6-BA 1.0-1.8 mg / L, NAA 0.1-0.2 mg / L, GA3 0.5-1.5 mg / L and PVP-40 to proliferate. The application effectively solves the technical problems that Yangmei is prone to brown and death, and it is difficult to simultaneously achieve budding and high growth by means of two-stage hormone stepwise regulation and cooperation with a brown prevention agent, and realizes efficient and large-scale breeding of high-quality seedlings.

This invention provides a traditional Chinese medicine oral gel for relieving wind-cold, clearing the lungs, stopping cough, and soothing the throat, along with its preparation method. After combining the thick pastes, an impurity removal process is added, followed by refrigeration for at least 48 hours to remove some impurities and reduce the solid content. Then, by selecting 1.0%-2.5% xanthan gum as a matrix, and using 0.1%-0.2% Gannan orange flavoring and 0.2%-0.3% sucralose to form a complex flavoring system, and controlling the parameters during homogenization, this invention effectively solves the problems of poor gelation and instability in oral gel formulations. It also overcomes the bitter taste caused by the acidic and astringent odor of the drug extract and volatile oils. This invention features convenient administration, safety and effectiveness, good taste, and superior formulation stability, improving compliance for children and the elderly. The entire preparation method is simple and suitable for large-scale industrial production.

The application discloses a low-alcohol herbal Jiang liquor stability control and flavor optimization process mainly using polysaccharides, which comprises the following steps: adding polysaccharide extracts into Jiang liquor base liquor, ensuring that the total polysaccharide addition concentration is 0.1-0.5 g / L, emulsifying and stirring for 10-20 min, and preparing low-alcohol herbal Jiang liquor in a gradient reduction degree aging mode. The application can avoid common problems of low-alcohol (≤42%vol) herbal Jiang liquor, such as single aroma, thin taste, water taste or astringent taste, and improves the flavor stability and style quality of the liquor body.

The present invention relates to a method for preparing an ethosome encapsulating a Galla Rhois extract, an ethosome encapsulating a Galla Rhois extract prepared by the method, and a functional cosmetic composition using same. The present invention provides an ethosome encapsulating a Galla Rhois extract, which is a natural material having various biological activities such as antioxidant, anti-inflammatory, and antifungal effects, as well as skin tone-improving and astringent effects, and a method for preparing same. In addition, the present invention establishes optimal conditions for preparing ethosomes containing a Galla Rhois extract, thereby providing conditions that ensure effective loading and stability of the Galla Rhois extract under various conditions such as concentration, temperature, and pH. Furthermore, when cosmetics are prepared using ethosomes encapsulating a Galla Rhois extract, the present invention provides the effect of rapid absorption deep into the skin and sustained maintenance of oil and moisture.

This invention relates to the field of novel blended teas, specifically to a novel blended Pu-erh tea with olive flavor. This invention utilizes the complementary "sour-astringent-sweet" flavors of Yunnan olives and the "aged-mellow-rich" characteristics of ripe Pu-erh tea, presenting a triple sensation of "clear-sharp-sweet aftertaste-aged flavor" in a single sip. In particular, the proportions of this invention address the common defects of traditional fruit teas, such as "fragrant at the beginning but weak at the end" or "flat finish."