1051 results about "Citrus limonimedica" patented technology

The invention discloses fat-reducing and weight-losing fruit enzyme powder and a preparation method of the fat-reducing and weight-losing fruit enzyme powder. The enzyme powder is prepared from enzyme raw powder and dietary fiber powder, wherein the enzyme raw powder is prepared from the following raw materials in parts by weight through fruit fermentation: 20-50 parts of blueberry, 10-25 parts of lemon, 7-15 parts of dragon fruit, 7-15 parts of green papaya, 7-15 parts of green banana, and 15-25 parts of rock candy. The invention also discloses the preparation method of the fat-reducing and weight-losing fruit enzyme powder. The preparation method comprises the following steps: (1) pretreating fruits; (2) carrying out enzymatic hydrolysis; (3) fermenting; (4) performing glassy drying on the fermentation liquid; (5) blending the enzyme powder and the dietary fiber powder; and (6) sub-packaging. According to the fat-reducing and weight-losing fruit enzyme powder and the preparation method of the fat-reducing and weight-losing fruit enzyme powder, the fruit enzyme powder is produced by a biological production method and has scientific formula, no chemical harmful substances are introduced into the process, no food additive is added, and the fat-reducing and weight-losing fruit enzyme powder is sweet and delicious, has high enzyme activity and has remarkable fat-reducing and weight-losing effect.

The invention relates to a cigarette substitute and a preparation method thereof. The method mainly comprises the steps of: performing dehydration treatment on petals of one or more natural flowers and grasses (such as lavender, orange blossom, rose, jasmine, Osmanthus fragrans and the like), leaves of tea (such as green tea, jasmine tea, tea served without refreshments, oolong, iron Goddess, puertea, black tea and the like) or peels of fruits (such as apples, Chinese dates, oranges, tangerines, sunkists, lemons and the like) or a mixture of peels and fruit flesh thereof, and then performingprocessing molding according to the general cigarette manufacturing process, wherein the prior tobacco raw material containing nicotine is substituted. A cigarette prepared by the method has the efficacies that the cigarette cannot cause the hazard to human health, can also emit flowery odor, tea aroma or fruity flavor, and helps to improve the smell of the environment during the combustion; and in addition, the natural ingredients contained in natural fruit peels such as citric acid, vitamin P, vitamin C, synephrine, citrus acid and flavonoids are beneficial to human bodies, thereby further achieving the efficacies of losing weight and decreasing fat, caring skin and whitening, resisting oxidation, anti-aging and the like.

The invention discloses a preparing method for pomelo wine. According to the method, water, sugar, honey, acid, pectinase, yeast cell wall, nutrimental agents and yeast are added into a crushed pomelo and mixed uniformly to be fermented at the temperature of about 18 DEG C, an odor absorber is added when the alcoholic strength is about 6% vol, after fermentation is finished, wine liquid is taken and stored in the environment with the temperature of about 2 DEG C, wine sediment is removed after 60 days, then the wine liquid is stored for about 90 days, then the wine liquid is placed in the environment with the temperature of about minus 4 DEG C for 3 days, clarification is carried out, and the wine liquid is filtered and sterilized after being placed in the environment with the temperature of about minus 4 DEG C for 4 days. According to the method, the skin can also be fermented for generating the pomelo wine, the inhibiting effect on the fermenting effect from special ingredients in the pomelo skin is overcome, and the pomelo wine with the special taste can be brewed, and has the dense lemon scent; the way of adding the odor absorber to the special fermenting process is fished out, bitterness of the pomelo can be covered up, flavor compounds in the pomelo wine are effectively preserved, the scent of the pomelo wine is more complex, and the mouthfeel is enhanced.

The invention provides a cigarette popping bead lemon and mint essential oil, and a preparation method thereof. The preparation method comprises the following steps: uniformly mixing aroma essence, mint essence and an essence diluent according to a weight ratio of (1-5):(10-60):(35-89), adding span80, continuously stirring the above materials for 0.5-1 h, and standing the obtained mixture until foams disappear in order to prepare the cigarette popping bead lemon and mint essential oil. The aroma essence is prepared through mixing lemon oil, geranial and Brazilian sweet orange oil, the mint essence is prepared through mixing L-menthol, dementholized peppermint oil, N,2,3-trimethyl-2-isopropylbutyramide (WS-23) and anhydrous ethanol, and the essence diluent is prepared through mixing 24 DEG palm oil and caprylic/capric triglyceride according to a mass ratio of (1-5):(1-5). The cigarette popping bead lemon and mint essential oil well adapts to the physical and chemical performances of popping bead rubber, can be used in cigarette popping beads to realize lasting and uniform mint cooling flavor, has full fragrance and unique style, and has the fragrance of lemons, the essential oil can be processed to form the cigarette popping beads, and the cigarette popping beads are added to cigarette filter tips in order to realize low cold degree to high cold degree smoking experiences.

The invention discloses a fruit and vegetable enzyme capable of protecting the liver and expelling toxins and a preparing method of the fruit and vegetable enzyme. The enzyme is prepared from 400-600 parts of pineapples, 50-150 parts of pawpaws, 50-150 parts of grapes, 50-150 parts of mulberries, 50-150 parts of blueberries, 50-150 parts of red dates, 50-150 parts of lemons, 500-700 parts of red beet roots, 50-150 parts of wheat grass, 50-150 parts of chlorella, 400-600 parts of saccharose and 10-20 parts of probiotics. The fruit and vegetable enzyme is not added with a preservative or artificial colors or medicine in the whole process, is not blended with fruit juice and is prepared through symbiotic fermentation by implanting various probiotics into various natural organic fruits, vegetables and other food materials as raw materials in a special health-maintenance formula, and the fruit and vegetable enzyme contains rich active enzymes and contains various vitamin complexes, mineral substances and microelements beneficial to the human body. Absorption and metabolism of the body can be regulated, and the purposes of toxin expelling and detoxifying of the liver and the absorption and metabolism of the human body can be effectively achieved. The fruit and vegetable enzyme is effective on migraine, the fatty liver, the alcoholic liver, cirrhosis, insomnia, astriction and diarrhea, has the effect of dispelling the effect of alcohol at the same time, and can be taken by pregnant women and children safely.

The invention relates to strawberry and mulberry jam which comprises the following components in parts by weight: 80-100 parts of fresh strawberry, 60-80 parts of fresh mulberry, 20-30 parts of white sugar, 5-10 parts of honey, 5-10 parts of lemon, 1-3 parts of pericarpium citri reticulatae, 1-3 parts of clove, 2-5 parts of Chinese wolfberry, 5-10 parts of dried plum powder and 1-3 parts of pectin. The strawberry and mulberry jam is prepared by adopting the following steps: soaking, cleaning, capping and draining the strawberry and the mulberry and then dicing in a dicing machine into particles, placing the particles in a pot, adding water until immersing the particles, boiling with big fire and then changing into slow fire, placing the white sugar and the lemon juice and slowly and uniformly mixing, adding other raw materials when the jam thickens and then decocting to obtain the strawberry and mulberry jam. The strawberry and mulberry jam prepared by adopting a method is thick, fresh in fragrance, proper in sour and sweetness, and rich in vitamin C, amino acid, and multiple trace elements required by a human body, has effects of helping digestion, promoting the secretion of saliva or body fluid and stimulating the appetite, reducing the blood fat and preventing and resisting cancer, and is welcomed by people.

The invention discloses a bagasse bio-organic fertilizer and a preparation method thereof, and belongs to the technical field of preparation and utilization of bio-organic fertilizers. The bagasse bio-organic fertilizer is prepared from the following steps: uniformly mixing bagasse, lime sludge, chicken manure, bagasse burning ash, cow dung, coffee grounds and aromatic tobacco stems together so as to obtain pre-mixing materials; uniformly mixing turfy soil, urea, magnesium sulfate, boron powder, humid acid and an EM microbial agent, and adding the obtained mixture into the pre-mixing materials; performing first-stage fermentation realized through decomposition for 20-30 days, performing second-stage fermentation, continuing fermentation, and finally, performing metering and packaging so as to obtain the bagasse bio-organic fertilizer. The preparation method disclosed by the invention has the advantages that the resources of raw materials are extensive, materials can be taken from local resources, the cost is lower, the method is easy to operate, the operation is easy and simple, and the universality is higher. The bio-organic fertilizer provided by the invention is especially suitable for the production of vegetable and fruit trees planted on the classic acid soil in the south of China, particularly for the high-yield high-quality production of citrus, such as lemons, oranges and pomelos.

The invention relates to the technical field of lemon peel juice fermentation, and in particular relates to a fermentation method for improving the polyphenol content of lemon. The method is mainly characterized by comprising the following steps: juicing the whole lemon including peel to prepare lemon peel juice; inoculating probiotics into a liquid shake flask, and placing the liquid shake flask into an incubator for inoculating flask cultivation; quantifying 1*10<7>CFU/ml of bacterial liquid, implanting bacterial to the lemon peel juice, and performing fermentation. A product fermented by using the method is low in eating irritation to the stomach, better in flavor and suitable for being developed into a beverage, facilitates people consumption, and has the effects of convenience and healthiness; in addition, different from an existing method for juicing the lemon of which the peel is discarded, the method provided by the invention has the advantages that the whole lemon including the peel is juiced, so that the additional value of the peel is improved, the problem of disposal of the lemon peel is solved, and meanwhile, the lemon fruit can be utilized to the greatest extent.

The invention discloses a spleen-invigorating, kidney-tonifying, nutritional and health-care sausage and a manufacturing method thereof. The sausage comprises the following raw materials: pork, millet, Gorgon fruit, dogwood, okra, submicron Chinese dodder seed powder, submicron Poria cocos powder, bighead atractylodes rhizome, tree peony bark, Rubiaceae Borreria stricta, fructus broussonetiae, tomentoseflower larkspour root, fragrant solomonseal rhizome, dendrobium, pomegranate rind, hance brandisia herb, soy, cooking wine, mature vinegar, salt, white sugar, chilli powder, mint leaf, fresh lemon leaf and a proper amount of rapeseed oil. According to the invention, pork is used as a raw material, components like millet, Gorgon fruit and dogwood are added, so the sausage is capable of reinforcing the kidney, nourishing the liver, strengthening the stomach, resisting bacteria and reducing blood sugar; meanwhile, traditional Chinese medicinal health-care components are added, so the sausage has a health-care function, wherein the root of tomentoseflower larkspour can supplement vacuity, nourish the kidney, dispel wind, eliminate dampness, invigorate blood circulation, regulate menstruation, tonify the kidney and strengthen the bones, the hance brandisia herb is capable of nourishing the liver and the kidney, clearing the liver and improving eyesight; thus, the sausage is applicable to a population with spleen-deficiency and kidney-deficiency.

The invention relates to a composite flower-fruit enzyme beverage preparation method, wherein natural pollution-free seasonal fruits are used as raw materials, and comprise, by mass, 1-3 parts of lemon, 1-3 parts of pineapple, 5 parts of grape, 1-3 parts of vatica mangachapoi blanco, 1-3 parts of apple, 1-3 parts of grapefruit, 1-3 parts of papaya, 1-3 parts of mulberry, 1-3 parts of red-core pitaya, 1-3 parts of kiwifruit, 1-5 parts of longan, and the like. The preparation method comprises: adding a proper amount of water to the raw materials, crushing, stirring, mixing to prepare a composite flower-fruit mixing liquid, extracting the supernatant, adding 7.5 parts of rock candy, 0.01-0.07 part of lactic acid bacteria, and 0.01-0.09 part of yeast, carrying out fermenting for 3-6 months by using a borosilicate glass brewing device, filtering after the fermenting, disinfecting, and filling so as to obtain the composite flower-fruit enzyme beverage, wherein the filling is bottling or boxing. According to the present invention, the composite flower-fruit enzyme beverage has effects of immunity improving, detoxifying, blood purification, spleen and stomach regulating, endocrine regulation and sufficient physical strength achieving.

The invention discloses a method for preparing sugarcane and lemon juice compound beverage. The method comprises the following steps: (1) selecting and using fresh healthy sugarcane, cleaning, removing head and tail parts, peeling, squeezing out and filtering sugarcane juice for later use; (2) selecting fresh lemon fruits, squeezing out and filtering lemon juice for later use; (3) well mixing the following material in percentage by mass: 20-25% of the sugarcane juice, 4-6% of the lemon juice, 3-5% of white granulated sugar and 66-70% of purified water and filtering again; (4) homogenizing by using a high-pressure homogenizer at a pressure of 25-30MPa; and (5) degassing for 20min by using a degasser with a degassing vacuum degree of 0.5-0.7MPa, filling at a temperature of 75-85 DEG C, capping and sealing, placing in water at a temperature of 100 DEG C and heating for 10-15min, rapidly cooling to 40 DEG C to obtain the sugarcane and lemon juice compound beverage. According to the invention, the natural sour taste of the lemon and the sweet taste of the sugarcane are fully utilized to carry out sugar-acid ratio blending to ensure that the compound beverage is moderate in sour and sweet taste and pure, fresh and pleasant in taste and has no need for adding overmuch food additives. The preparation method has the advantages of simpleness and easiness in obtaining raw materials.

The invention discloses a fruit and vegetable fresh-keeping agent containing wood vinegar. The fruit and vegetable fresh-keeping agent comprises, by weight, 1%-5% of shaddock peel extract, 1%-5% of extract of fruits of cubeb litsea trees, 1%-5% of clove extract, 1%-5% of lemon extract, 2%-8% of the wood vinegar, 1%-6% of synergist and the balance water. According to the fruit and vegetable fresh-keeping agent, as the shaddock peel extract with the anti-bacterium effect and the fresh-keeping effect, the extract, with the anti-bacterium effect and the fresh-keeping effect, of the fruits of cubeb litsea trees, the lemon extract with the anti-bacterium effect and the fresh-keeping effect, the clove extract with the anti-bacterium effect and the fresh-keeping effect and the wood vinegar with the anti-bacterium effect and the fresh-keeping effect are effectively matched, the synergist is added, and therefore the prepared fresh-keeping agent has the obvious fresh-keeping effects on various fruits and various vegetables; in addition, the fruit and vegetable fresh-keeping agent is free of toxic and side effects and residues, and is a safe and environment-friendly fruit and vegetable fresh-keeping agent.

Appetizing spleen tonifying crispy cakes are prepared from, by weight, 290-320 parts of flour, 30-40 parts of hawthorn powder, 10-15 parts of protein powder, 4-5 parts of yeast powder, 60-70 parts of honey, 15-20 parts of lemons, 20-30 parts of Chinese yam, 4-5 parts of poria cocos, 5-6 parts of bighead atractylodes rhizomes, 4-5 parts of rubiaceae borreria stricta, 4-5 parts of malt, 3-4 parts of gomphrena globosa, 3-4 parts of lotus leaves, 3-4 parts of cassia seeds, 3-4 parts of olive leaves, 0.5-0.6 parts of coix seed oil and the right amount of salt, olive oil and water. The appetizing spleen tonifying crispy cakes are simple in manufacturing technology, rich in nutrition, sour, sweet and palatable, extractive of the poria cocos, the bighead atractylodes rhizomes, the rubiaceae borreria stricta and the malt is added, so that the appetizing spleen tonifying crispy cakes have the functions of relaxing bowels, lubricating the intestines, invigorating the stomach and tonifying the spleen, and the extractive of the lotus leaves and the cassia seeds is added, so that the appetizing spleen tonifying crispy cakes have the good functions of fat burning and weight reducing.

The invention discloses a mixed planting method of lemons and tendril-leaved fritillary bulb. The method comprises the following steps: (1) selecting land; (2) carrying out soil preparation; (3) applying base fertilizer; (4) planting lemon seedlings; (5) planting the tendril-leaved fritillary bul b; (6) managing the lemon seedlings; (7) managing the tendril-leaved fritillary bulb. According to the mixed planting method of the lemons and the tendril-leaved fritillary bulb, the tendril-leaved fritillary bulb is planted under the lemons according to the standard line spacing and separation distance; lemon trees and the tendril-leaved fritillary bulb can be used for preventing water and soil loss and are especially suitable for being planted on barren mountains or riverside at the side of the Yangtze river basin, so that the orchard field is enlarged, and economic use value is high; furthermore, the plant survival rates of the tendril-leaved fritillary bulb and the lemons are improved, and the yields of the tendril-leaved fritillary bulb and the lemons are improved.

The invention relates to the field of food beverages and particularly relates to a lemon juice beverage. Furthermore, the invention further relates to a preparation method of the lemon juice beverage. The lemon juice beverage comprises following components in parts by weight: 10-15 parts of deacidified lemon raw juice, 8-10 parts of white granulated sugar, 0.2-0.5 part of honey, 0.05-0.3 part of pectin, 0.01-0.05 part of vitamin, 0.05-0.15 part of lemon essence and the balance being pure water, based on the total amount of 100 parts. According to the lemon juice beverage and the preparation method thereof, the content of citric acid in the prepared lemon juice beverage is reduced and the drinking mouth feel is improved; the flavor of the lemon juice beverage is also enhanced. The lemon juice beverage takes the deacidified lemon raw juice as the raw material so that the content of the lemon raw juice in the prepared lemon juice beverage is up to more than 10%.

The present invention relates to a fresh ginger enzyme and a preparation method thereof, belonging to the technical field of enzyme powder preparation. The fresh ginger enzyme powder uses fresh ginger, lemons and apples as raw materials, the materials are beat and mixed, yeast, lactic acid bacteria and lactobacillus bulgaricus are used as fermentation bacteria to conduct fermentation, and the fresh ginger enzyme is obtained by spray-drying after the fermentation is completed. The lemons and apples are added into the raw materials, which can not only play the role of enriching nutrition, but also can significantly promote the decomposition of gingerol, shorten the fermentation cycle of fresh ginger, and enable the fresh ginger enzyme to have an obviously improved mouthfeel. In addition, the lemons and apples are added at a specific ratio, which improves the color and luster of the prepared fresh ginger enzyme powder. Compared to fresh ginger slice fermentation, the raw materials are beat and subjected to fermentation, which can improve the solid content of the enzyme solution, and thus there is no need to add additive in the spray drying process, and no wall sticky phenomenon will appear. The production method is simple, the fermentation period is short, the cost is low, the product quality is good, the gingerol content is low, and the mouthfeel is good.

The invention discloses fat-dissolving essential oil. The fat-dissolving essential oil comprises the following components: olive fruit oil, lavender oil, sunflower seed oil, tea seed oil, mint leaf oil, lemon fruit oil, thymus serpillum oil, rosemary leaf oil and bitter orange flower oil. The fat-dissolving essential oil disclosed by the invention has the advantages that all the adopted vegetable oil is natural, is absorbed by the skin in an easier manner, is dissolved with the fat of a human body and enables the fat to be dissolved and volatilized under the condition of repeated massaging, so that the local fat deposition of the human body is reduced.

The invention discloses a preparing method of plant essential oil insecticide efficient in poisoning rice weevils. The preparing method includes of 1, preparing materials, to be specific, preparing three pure essential oils, cinnamon essential oil, lemon leaf essential oil and mint essential oil; 2, mixing the cinnamon essential oil, the lemon leaf essential oil and the mint essential oil to obtain the plant essential oil insecticide. With components all natural, the plant essential oil insecticide is natural and green and has no residue after using, thus the environment is protected effectively and drug resistance of insects is avoided; from the three plant essential oils nearly nontoxic, the plant essential oil insecticide is high in safety and is especially suitable for dispelling insects for stored grains; the plant essential oil insecticide has excellent insecticidal effect even when in low concentration.

The invention discloses mosquito-repellent floral water and a preparation method thereof. The mosquito-repellent floral water comprises the following raw materials in percentage by weight: 15-25 percent of lemongrass extracting solution, 7-9 percent of glycerin, 0.5-0.7 percent of sodium chloride, 10-15 percent of ethanol and the balance of water. The preparation method comprises the following steps: step 1, weighing raw materials; step 2, adding water, ethanol and sodium chloride into the reaction kettle, and stirring, thereby obtaining a mixture A; step 3, adding glycerin into the mixture A, and stirring, thereby obtaining a mixture B; and step 4, adding the lemongrass extract into the mixture B, stirring, standing, and defoaming, thereby obtaining the mosquito-repellent floral water. The mosquito-repellent floral water is prepared by taking the lemongrass extracting solution as a raw material, and the raw materials are green and natural and do not have any irritating effect to a human body. Because the lemongrass has the fragrance of lemon, the addition amount of essence is reduced, and the floral water is particularly suitable for children. In addition, the floral water prepared by the lemongrass is long in drug effect, and mosquito bites can be effectively avoided.

The present invention discloses a freshly squeezed fruit juice browning inhibiting and slowing method by using lemons, and belongs to the technical field of fruit and vegetable processing. Fresh lemons are used as raw materials and added in the form of lemons or lemon juice during the preparation process of the freshly squeezed fruit juice to achieve the inhibition and slowing of the freshly squeezed fruit juice browning. The browning of the freshly squeezed fruit juice prepared by the method is effectively inhibited and slowed, and the addition of the lemons enables the fruit juice to have better nutritional quality and flavor quality. In addition, compared to traditional browning inhibiting and slowing method, the lemons are natural substances and free of potential safety hazard due to the use of additives, earnestly realize the health needs of "zero additive added" freshly squeezed fruit juice, and have a very good application potential in inhibiting and slowing the browning of the fresh fruit juice. The method is simple in preparation steps and low in cost, is very suitable for applications in the field of fresh fruit juice processing, and has broad applications and industrialization prospects.