368 results about "Benincasa cerifera" patented technology

The invention discloses a three-melon purple sweet potato noodle, which is prepared from the following raw materials by weight part: 200-250 of flour, 30-40 of purple sweet potato powder, 10-15 of black rice flour, 20-30 of pumpkin, 8-10 of bitter gourd, 15-18 of white gourd, 4-5 of lily, 6-8 of mung bean, 1-2 of codonopsis pilosula, 4-5 of glossy privet fruit, 2-3 of bodhi leaf, 2-3 of cherry leaf, 3-4 of chingma abutilon seed, 1-2 of suberect spatholobus stem, 2-3 of Mesona chinensis, 1-2 of gardenia, 5-7 of nutrition powder, and a proper amount of coconut juice. The noodle produced by the invention is delicate and chewy, has good luster, does not contain any additive, is green and safe, is not sticky or broken and can keep the soup clear during quick frying and cooking. Being fragrant and sweet, the purple sweet potato has the efficacy of preventing cancer and protecting liver, moistening intestine and relaxing bowel, and enhancing immunity. The added pumpkin, bitter gourd and white gourd can endow the noodle with faint scent and elegant fragrance, delicious taste and good palatability. After frequent eating, the noodle can moisten lung and benefit Qi, reduce phlegm and discharge pus, clear away heat and toxic materials, invigorate spleen and promote appetite, reduce blood pressure and sugar, promote diuresis and lubricate intestine, lose weight and resist cancer, moisten skin and maintain beauty, and enhance immunity.

The invention belongs to the field of drinks, in particular to chrysanthemum tea and a making method thereof. The chrysanthemum tea is made with, by part, 80-100 parts of chrysanthemum flower, 8-12 parts of pear flower, 3-5 parts of lily flower, 3-5 parts of lotus leaf, 3-5 parts of cassia seed, 2-4 parts of wolfberry fruit, 1-3 parts of Lingzhi mushroom, 4-6 parts of wax gourd, 2-4 parts of lemon, 2-4 parts of honeysuckle flower, 3-5 parts of Pu'er tea, and 6-10 parts of crystallized honey. The chrysanthemum tea tastes fine and smooth, has long-lasting aroma, and can be consumed often to benefit physical health and improve body immunity since pear flower, lily flower, lotus leaf, cassia seed, wolfberry fruit, Lingzhi mushroom, wax gourd, lemon, honeysuckle flower and Pu'er tea are introduced in the chrysanthemum tea.

The invention discloses a compound type nutritive health-care fruit and vegetable juice and a preparation method, and aims to provide a fruit and vegetable juice comprising abundant vitamins and mineral nutrients. The preparation method for the fruit and vegetable juice comprises the following steps of: taking carrots, pumpkins, apples, white gourds, celeries and cucumbers as raw materials according to a formula comprising 20 percent of the carrots, 16 percent of the pumpkins, 30 percent of the apples, 14 percent of the white gourds, 10 percent of the celeries and 10 percent of the cucumbers in percentage by weight; and performing primary processing, juice squeezing, proportioning, homogenizing, sterilizing and filling on the raw materials. The compound type nutritive health-care fruit and vegetable juice is abundant and uniform in nutrients, complements and strengthens the nutrients of fruits and vegetables, has a flavor, an aroma and a color different from that of a single vegetable or fruit, well maintains nutrient contents and tastes of fresh vegetables and fruits, can quench thirst, recover strength, reduce blood pressure and blood fat, clear away wastes in a body, prevent constipation and improve human immunity, is not added with a chemical preservative, an artificially synthesized dyestuff and table sugar during production, and is a green and health drink.

The invention discloses a type of rice flour made from fruits and vegetables and a method for preparation thereof; wherein, rice is adopted as the main component, while balsam pears, peppers, tomatoes, eggplants, spinaches, garlic, chives, pumpkins, celeries, peanuts, radishes, apples, colocasia esculenta schott, white gourds, and lotus roots are used as the auxiliary materials. The refined rice flour is provided with a pure and nice taste and a high chewiness quality. Besides, the rice flour is provided with six types of major elements necessary for growth of human bodies as the calcium, phosphor, kalium, natrium, magnesium, and chlorine, and eleven types of microelements as the ferric, zinc, cuprum, chromium, molybdenum, cobalt, selenium, nickel, vanadium, fluorine, and iodine, as well as four types of vitamins as A, B, C, and E. The regular eating of the rice flour made from fruits and vegetables is benefit for human health; in addition, the rice flour is a best food for the patients who suffer from the diabetes mellitus and the cerebrovascular diseases.

The invention discloses a white gourd jelly and a preparation method of the white gourd jelly. The jelly comprises the following materials by weight: 900-1,000 parts of purified water, 20-40 parts of gelatin, 10-20 parts of agar, 40-55 parts of honey, 13-18 parts of xylitol, 6-8 parts of black tea powder, 5-6 parts of ginseng flower, 5-6 parts of herba agastaches, 5-6 parts of sugarcane leaf, 3-5 parts of semen armeniacae amarum, 3-5 parts of pumpkin seed, 8-10 parts of cabbage, 8-10 parts of pakchoi, 8-10 parts of pear, 10-12 parts of stir-fried black soybean, 10-12 parts of white gourd, 1-2 parts of lentinus edodes extract, and appropriate amount of edible pigment and potassium sorbate. The white gourd jelly takes gelatin and agar as a gelling agent, contains collagen component while becomes soft and palatable, has smooth mouth feeling, and is dissolved while chewing to avoid suffocation accident. Besides the taste of conventional jelly, the white gourd jelly also has effects of promoting health and accelerating children growth, and has no side effects after long-term service.

The present invention relates to burdock vegetable noodles and a preparation method thereof. The preparation method comprises: cleaning burdock in clear water, and peeling; carrying out slicing on the remaining core meat, and rinsing the burdock slices by using water; selecting fresh carrot, spinach, pumpkin, wax gourd, bitter gourd, cabbage, cucumber, common yam rhizome, welsh onion, parsley and ginger, and cleaning to provide a spare use; sequentially adding the treated burdock and other fruits and vegetables to a pulp beater; respectively filtering to extract fresh juices; mixing the burdock juice, the carrot juice, the spinach juice, the pumpkin juice, the wax gourd juice, the bitter gourd juice, the cabbage juice, the cucumber juice, the parsley juice, the common yam rhizome juice, the welsh onion juice and the ginger juice according to a certain ratio; adding the mixed juice and wheat flour to a stirrer, completely and uniformly mixing, and conveying into a noodle pressing machine to carry out press cutting to obtain noodles; and packaging the noodles into the finished product. According to the burdock vegetable noodles and the preparation method, nutrient substances of burdock and a plurality of vegetables are retained, a plurality of vitamins can be supplied after taking the burdock vegetable noodles, and functions of blood pressure lowering and blood fat lowering are provided.

The invention relates to a pastry filling and its processing method, wherein each 100kg of the filling comprises the following compositions: white gourd fabric 18-22kg, hyacinth bean 8-12kg, white sugar 10-20kg, malt sugar 10-20kg, vegetable oil 3-12kg, table salt 0.5-0.8kg, Chinese prickly ash powder 0.5-1,5kg, gourmet powder 0.2-0.5kg, walnut kernel >=3kg, groundnut kernel >=5kg, pinenut >=1kg, melon seeds >=10kg, black sesame seeds >=1.5kg, half dried prune >=3.5 kg, and dried kumquat >=3.5 kg.

The invention discloses sticky rice and apricot kernel soymilk which is prepared from the following raw materials in parts by weight: 4-8 parts of glutinous rice flour, 7-9 parts of snow pear pulp, 3-5 parts of wax gourd pulp, 4-6 parts of apricot kernel powder, 3-5 parts of whey protein, 50-80 parts of fresh milk, 6-9 parts of lotus plumule, 30-35 parts of composite glutinous rice soya-bean milk, 6-10 parts of traditional Chinese medicine extracting solution and 3-5 parts of xylitol. The sticky rice and apricot kernel soymilk is savoury and mellow in mouthfeel, has unique aroma of the lotus plumule and is unique in formula and simple and feasible in process; and the produced fresh milk has strong rice and bean aroma, has a certain blood lipid reducing effect, and the lotus plumule and sweet-scented osmanthus are fried together, so that the lotus plumule has the aroma of the sweet-scented osmanthus.

The invention discloses a coconut-fragrance five-bean puffed flour. The flour is prepared from the following raw materials by weight: 80 to 100 parts of oat kernel, 20 to 30 parts of soybean, 10 to 15 parts of red bean, 15 to 20 parts of mung bean, 10 to 15 parts of black soya bean, 8 to 12 parts of pea, 20 to 30 parts of white gourd, 5 to 8 parts of honey, 2 to 3 parts of balloonflower root, 2 to 3 parts of fragrant solomonseal rhizome, 1 to 2 parts of mango stone, 2 to 3 parts of tree peony bark, 3 to 5 parts of dwarf lilyturf tuber, 1 to 2 parts of Tupidanthus calyptratus, 1 to 2 parts of China rose, 1 to 2 parts of root of Chinese Hibiscus, 2 to 4 parts of a nutrition additive and a proper amount of coconut milk. According to the invention, the oat kernel and the five beans are soaked in the coconut milk and then puffed, so the flour is more puffy and can be easily digested and adsorbed; the white gourd processed with honey is subjected to freeze drying, so nutritional ingredients in the white gourd are utmostly retained; the finished flour has the health care effects of spleen strengthening, vital qi benefiting, heat clearing, detoxifying, urination promotion, detumescence, phlegm elimination, pus expelling, skin moistening, beauty fostering, etc.

The invention relates to a purification method of wax gourd proteinase. The wax gourd is grinded, filtered and centrifuged; the supernatant is precipitated by ammonium sulfate with various saturation to obtain protein precipitation which is dissolved by TS buffer; through dialysis and DEAE-Sepharose FF ion exchange column gradient elution, 0.2mol/L NaCl eluate is collected for concentration and Superdex 75 gel filtration chromatography; the purified wax gourd proteinase with 65KD to 67KD molecular weight. The proteinase has significant casein hydrolysis activity; the best pH is 6.2 to 6.6 and the best temperature is 68 degree to 72 degree; the invention has good thermal stability; the proteinase still preserves 90 percent activity at 80 degree for 100 minutes. The invention can be applied in areas such as food processing, textile processing and medical healthcare etc.

The present invention relates to cake made with honey, melissa powder, five kinds of kernel including peanut, black sesame, sunflower seed, wolfberry fruit and walnut, flour, edible oil, egg, sugar, water, etc. It contains rich natural protein, amino acid, nucleic acid, active enzymes, minerals, vitamins and trace elements essential for human body. It has the health functions of warming Yang, regulating vital energy, repelling wetness, detoxicating, lowering blood pressure, etc.

The invention relates to a black kidney bean flavored bean vermicelli, and belongs to the field of food processing. The black kidney bean flavored bean vermicelli comprises the following raw materials in parts by weight: 80-100 parts of black kidney bean, 20-40 parts of green bean starch, 60-80 parts of corn starch, 1-3 parts of salt, 6-10 parts of wax gourd, 3-6 parts of mongolian dandelion herb, 8-12 parts of amaranthus mangostanus and 10-14 parts of an additive, wherein the additive consists of konjac mannan, sodium hyaluronate and pulullan according to the mass ratio of 1:(0.5-0.8):(0.2-0.4). The black kidney bean flavored bean vermicelli does not contain aluminium potassium sulfate, is high in elasticity, is not easy to break, is bright in color, has the advantages of rich nutrition, low heat quantity, and high protein, vitamin and mineral contents, and is extremely high in edible value.

The invention relates to a method for producing a liquid extract capable of promoting growth and development of plants, more particularly to a method for extracting effective components for regulating and promoting growth and development of plants, from wastes after sea tangle and oyster processing, and producing leaf surface biological preparations easily absorbed by plants. The method comprises the following steps: 1. raw material treatment; 2. alcoholization in a sea tangle fixer; 3. addition of oyster shell in the sea tangle fixe; 4. microwave treatment; 5. material filtration; and 6. sterilization. The inventive compound biological preparation is widely used as foliage spray fertilizer for industrial crops such as rape, tomato, coriander, cabbage, garland chrysanthemum, enteromorpha linza, cucumber, white gourd, potato, peanut, wheat and maize; fruit trees and flowers; and also used for seed soaking treatment of various crops. The biological preparation can promote seed germination, improve the resistance in seedlings, promote the growth and development of seedlings, improve the related physiological indexes, and increase the yield and quality of economic plants.

The invention provides pure natural white gourd powder baking-cooked at a low temperature and a manufacturing method thereof. The manufacturing method comprises the following steps of screening and cleaning white gourd, removing the peel and pulp of the white gourd, collecting the white gourd seeds, slicing the white gourd so that the white gourd is divided into white gourd slices, white gourd peel, white gourd pulp and white gourd seeds, scalding the white gourd slices by a boiling saline solution having a temperature greater than or equal to 95 DEG C until the white gourd slices are translucent so that a white gourd nutrient solution loss is reduced, taking out the white gourd slices, carrying out shredding, carrying out constant-temperature vacuum baking on the white gourd slice shreds, white gourd peel shreds, white gourd pulp shreds and white gourd seeds by a low-temperature baking device at a constant temperature of 50-60 DEG C to obtain a cooked dried white gourd product, carrying out mixing stirring and sterilization treatment on the cooked dried white gourd product, and grinding the treated cooked dried white gourd product by a pulverizer to obtain the cooked white gourd powder having powder particle fineness greater than or equal to 120 meshes. The pure natural white gourd powder retains white gourd nutrients and a good color, has a microscopic porous powder particle structure, has good reconstitution properties, can be directly mixed with boiling water, and also can be used as an ingredient of other foods. The baking-cooked white gourd powder, white gourd peel powder, white gourd pulp powder and white gourd seed powder can be directly eaten after sterilization.

The invention discloses heart-nourishing selenium-rich rice noodle and a preparation method thereof, and belongs to the technical field of food. The heart-nourishing selenium-rich rice noodle is prepared from the following raw materials in parts by weight: 680-720 parts of millet, 25-35 parts of walnut kernels, 55-65 parts of phaseolus angularis, 45-55 parts of sorghum rice, 45-55 parts of coix chinensis, 45-55 parts of oat, 25-35 parts of dates, 25-35 parts of longan, 45-55 parts of wax gourd, 5-15 parts of lotus seeds, 3-8 parts of poria cocos, 3-8 parts of spina date seed, 3-8 parts of chicken's gizzard-membranes, 5-15 parts of hawthorn, 3-8 parts of lycium barbarum, 55-65 parts of sea cucumbers and 55-100 parts of silky fowl, wherein the total selenium content of the millet is 120-400 ug/kg. The heart-nourishing selenium-rich rice noodle disclosed by the invention can improve heart functions, nourish hearts and help sleep, enrich blood and calm nerve, and supplement nutrition, and has a relatively good treatment effect on insomnia.

The invention relates to a preparation method of filamentous wax gourd stuffing, which comprises the following steps of: peeling wax gourd, digging to remove pulp, washing the wax gourd, shredding, soaking, blanching, cooling, frying and removing water, frying the stuffing, selecting impurities, inspecting, sealing, cooling a finished product, externally packaging and the like. The manufacturing method has the advantages that the process steps are simple, the prepared wax gourd wing stuffing can be enabled to be crisp and delicious, and the nutrient substances of the wax gourd can be effectively kept; and the wax gourd wing stuffing is crisp and delicious in mouth feeling, natural and fragrant in wax gourd shreds, special in taste and high in pure natural nutritional value, is healthy and green food and adapts to the demands of consumers and is also convenient for industrial production.

The invention relates to a millet stomach-nourishing moon cake, which is prepared by using the following raw materials in parts by weight: 300-320 parts of wheat flour, 10-20 parts of protein powder, 20-30 parts of millet, 50-60 parts of pumpkin, 50-60 parts of white gourd, 8-10 parts of black tea, 40-50 parts of rice wine, 4-5 parts of Poria cocos, 5-6 parts of black date, 4-5 parts of glasswort, 4-5 parts of inner membrane of chicken gizzard, 4-5 parts of cardamon fruit, 4-5 parts of lavender, 5-6 parts of debark peony root, 4-5 parts of Chinese taxillus herb, 3-4 parts of grape seed, 3-4 parts of shepherd's purse root, 60-70 parts of white granulated sugar, 40-50 parts of table salt and a proper amount of sesame oil and water. The millet stomach-nourishing moon cake provided by the invention has the advantages that since the millet, the pumpkin and the white gourd are used as moon cake filling, the moon cake has very good efficacies of nourishing the stomach and beautifying the skin; since the white gourd has an effect of reducing fat, the moon cake can take a certain effect of slimming; since extract of traditional Chinese medicinal materials such as the Poria cocos, the black date and the inner membrane of chicken gizzard are specially added, the moon cake has a certain efficacy of nourishing the stomach and is suitable for eating by people with an uncomfortable stomach.

The invention relates to a traditional Chinese medicine for treating appendicitis and a preparation method thereof, belonging to the technical fields of the traditional Chinese medicine and the preparation method thereof. The traditional Chinese medicine for treating the appendicitis is characterized by comprising the following traditional Chinese medicine compositions proportioning according to parts by mass: 15 parts of honeysuckle, 15 parts of dandelion, 20 parts of peony bark, 15 parts of rhubarb, 12 parts of red peony root, 10 parts of toosendan fruit, 15 parts of peach kernel, 10 parts of licorice, 40 parts of spatholobus stem, 16 parts of diding, 50 parts of semen coicis, 20 parts of white gourd seed, 10 parts of honeysuckle stem, 18 parts of weeping forsythia, 13 parts of wild chrysanthemum flower, 10 parts of lotus node, 10 parts of kuhseng and 10 parts of herba patriniae. The preparation method comprises the following steps: (1) stir-frying the semen coicis and the peach kernel to a slightly scorched state and putting into a medicine bag for standby; (2) after cleaning and airing the rest medicines, grinding into powder for standby; and (3) adding water into the powder prepared in the step (2), decocting, putting into the medicine bag in the step (1) simultaneously, extracting decoction and taking. The traditional Chinese medicine for treating the appendicitis has good curative effect and quick acting and is suitable for all the people to take.