5 results about "Black raspberry" patented technology

A new and distinct cultivar of spineless, floricane fruiting black raspberry ‘Shekinah Tahi’. Canes of ‘Shekinah Tahi’ have no spines, unlike the usual spiny canes of black raspberries. The spineless trait was introgressed from the original red raspberry source that originated in the old Scottish variety ‘Burnetholm’. The new cultivar fruits on laterals grown from buds of overwintered floricanes. ‘Shekinah Tahi’ produces large fruits in tight bunches on the ends of long spineless laterals.

The present invention relates to a functional decaffeinated coffee composition, and more specifically, to a method for producing decaffeinated coffee with a unique flavor by adding the aroma and taste of black raspberry, in addition to consuming functional ingredients such as phenol, tannin, lignan, flavonoid anthocyanin contained in black raspberry together with coffee, which help with antioxidant activity, improvement of eye health, promotion of female hormone secretion, and male prostate health, while maintaining the aroma and color of the coffee and satisfying the user's preferences, including the unique taste of decaffeinated coffee.

1. Name of the product in this design: Pulp Packaging Kit (Black Raspberry). 2. Purpose of this design: This design is used for packaging raw pulp products. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The picture or photo that best illustrates the design points: the main view of Suite 1. 5. The design for which protection is sought includes color. 6. This design is a two-dimensional product; other views of kit 3 are omitted.

The invention discloses an efficient production method of thorn-free black raspberry seedlings, and belongs to the technical field of black raspberry seedling breeding. The method mainly comprises the steps of explant acquisition, primary stem bud induction, subculture multiplication, centralized seedling hardening, seedling strengthening and the like, a plant tissue culture technology is combined with artificial environment regulation to establish an efficient rapid propagation system of the thorn-free black raspberry seedlings, seasonal material drawing limitation and seasonal dormancy limitation are broken, and the yield of the thorn-free black raspberry seedlings is increased. Compared with a callus culture way, the excellent characteristics of the thorn-free black raspberry female parent are more stably kept, appropriate environment and fertilizer and water management are matched during seedling hardening and seedling strengthening, and high-quality thorn-free black raspberry seedling four-season efficient production can be achieved.

The invention relates to the technical field of low-alcohol wine, in particular to a non-residual brewing process of black raspberry wine, which comprises the following steps: soaking glutinous rice with mountain spring water; draining off water, and pouring into a steaming barrel for steaming; uniformly spraying mountain spring water on the steamed glutinous rice, and cooling to 75 DEG C; uniformly spreading the cooled cooked glutinous rice on a plate until the temperature is 40 DEG C, stirring the ground herbal distiller's yeast in the plate, spraying mountain spring water at the corresponding temperature on the glutinous rice, and uniformly stirring; pouring the cooked glutinous rice mixed with the herbal distiller's yeast into a fermentation vat, digging out a deep vinasse after the glutinous rice is laid, and carrying out sealed fermentation at 29 DEG C; the fermentation condition in the fermentation vat is observed, after the deep distiller's grains are filled with wine, the black raspberries are put into the deep distiller's grains to be evenly mixed and sealed to be fermented for a period of time, and then medicine juice is added to be evenly mixed and continues to be fermented; and after fermentation is finished, filtering, and pouring the obtained black raspberry wine into a wine jar for storage. The black raspberry wine prepared by the preparation method disclosed by the invention has better quality and longer storage time.