43 results about "Common turnip" patented technology

The invention discloses a preparation method for breakfast biscuits with plateau distinguished features, wherein the biscuits mainly comprise highland barley butter biscuits, ginseng fruit biscuits, common turnip high fiber biscuits and sandwich biscuits processed on the basis of the three kinds of biscuits. Common turnips, highland barleys, ginseng fruits (silverweed cinquefoil roots) and other Tibetan specific resources are used as raw materials, the raw materials are combined scientifically, and nutrition and health care breakfast products are developed. The kinds and forms of the common turnips, the ginseng fruits, the highland barleys and the like are enriched, and economic efficiency is improved. The usage range and additive amount of the common turnips, the highland barleys and the lime are emphasized to be developed, the specific Tibetan resources are fully utilized in the products, and the market prospect is wide. The common turnips and the ginseng fruits are cooperated with different chocolates to be processed into sandwich biscuits, nutrition of the products is increased, and colors and luster of the raw materials are well utilized. Common turnip powder is added into the breakfast biscuits, the high-fiber characteristic of the products is endowed, and effect characteristics such as anti-altitude reaction of the common turnips are well played.

The invention provides a functional highland barley red yeast rice tea and a preparation method thereof, and relates to a health-care drinking tea, in particular relating to a drinking tea for which highland barley red yeast rice as a main raw material and a preparation method thereof. The raw materials for the functional highland barley red yeast rice tea comprise the highland barley red yeast rice, black tea, common turnip, cassia seed and lotus leaf. The preparation method of the functional highland barley red yeast rice tea comprises the following steps: smashing, sterilizing and bagging.The invention has the beneficial effects that the highland barley red yeast rice is introduced into the conventional drinking tea, and the functions of benefiting the thinking, refreshing drinkers, being good for digestion, improving eyesight and being good for diuresis of the tea are utilized, so that the functional highland barley red yeast rice tea has the effects of the tea such as clearing liver, improving vision, and adjusting the stomach and intestine; and the highland barley red yeast rice has the effects of reducing the blood fat and the blood pressure, so that the functional highland barley red yeast rice tea has the effects of reducing the blood fat and the blood pressure.

The invention relates to a common turnip beverage. The common turnip beverage is prepared from the following raw materials in parts by weight: 20-40 parts of common turnip juice after vacuum degassing, 3-6 parts of white granulated sugar, 6-9 parts of maltose, 0.2-0.26 part of citric acid and 36.2-70.8 parts of water. The common turnip beverage has excellent flavor and good taste. The invention also relates to a preparation method of the common turnip beverage.

The invention provides a method for preparing yuankanin food, which relates to the field of food processing technology and aims to solve the technical problems that fresh yuankanin is easy to rot and deteriorate, unfavorable for storage, transportation and the like. After cleaning the fresh yuankanin, the method for preparing yuankanin food further comprises the following steps that: a) a sealed container is added with yuankanin, fermentative acid water accounting for 15 to 65 percent of the weight of the yuankanin and clean water accounting for 20 to 43 percent of the weight of the yuankanin, and the three materials are well mixed and then fermented for 1 to 45 days at a temperature of between 10 and 25 DEG C; and b) when the acidity of fermented yuankanin juice reaches 0.3 to 0.6 percent, the yuankanin is taken out, cut, added and well mixed with ingredients. The method is applicable to the preparation of yuankanin food.

The invention discloses fermented feed capable of improving growth performance for yak. The fermented feed is characterized by being prepared from the following main raw materials in parts by weight:45-55 parts of common turnips, 5-15 parts of highland barley, 5-15 parts of wheat bran, 15-25 parts of cottonseed meal and 5-15 parts of astragalus stems and leaves. The fermented feed can sufficiently and effectively help animals to digest plant raw materials and improve the digestion, absorption and utilization rate of the plant raw materials; protein is degraded into amide and amino acids by fermentation, nitrogen-free extract of carbohydrates is converted into lactic acid, so fibers in the feed are softened up and the rumen burden of the yak is relieved; the content of astragalus polysaccharides and astragaloside in the astragalus stems and leaves is increased after fermentation, and polysaccharide substances on the cell surfaces of saccharomycete can adsorb mycotoxins in the feed; theefficiency of feed utilization is improved and the growth performance is enhanced; and the content of nutrients and functional components in the common turnips, such as crude protein, total sugar, reducing sugar, total acids, flavones, total phenols, triterpene and polysaccharides, can be effectively improved after fermentation, so the hypoxia tolerance time of animals is effectively improved.

The invention provides a production method of yak meat, highland barley and common turnip seal-fermented meat. The method comprises the following steps: 1, processing raw materials: (1) powdering sun-dried and cleaned highland barley, and stir-frying the powdered highland barley to obtain stir-fried highland barley powder; (2) carrying out salt preservation on clean common turnip, desalting the preserved common turnip with water, and dehydrating the desalted common turnip to obtain processed common turnip; and (3) immersing yak meat in fresh milk for 30-60 min to obtain processed yak meat, wherein the fresh milk preferably selects fresh yak milk; and 2, mixing 20-40 parts of the stir-fried highland barley powder obtained in step (1), a proper amount of a spice, a proper amount of fermented glutinous rice, a proper amount of white sugar and a proper amount of edible salt, uniformly smearing the obtained mixture on the processed yak meat obtained in step (3), mixing the smeared yak meat with 30-80 parts of the processed common turnip obtained in step (2), and fermenting the obtained yak meat in a closed container. The invention also provides seal-fermented meat obtained through the method. The method has the following advantages: no tenderizers are added, so the meat quality of the yak meat is good; and the original spicy flavor of common turnip is removed; and the obtained seal-fermented meat has excellent flavor.

The invention discloses a method for manufacturing health wine by joint fermentation of Tibet special resources and highland barley and belongs to the technical field of wine making. Methods of smashing and enzymolysis and the like are adopted to preprocess the Tibet special resources such as maca, common turnip and highland barley, the material-water ratio is controlled, mixed bacteria are added to perform fermentation, squeezing, filtration and blending are performed after fermentation, and the health wine rich in nutrition is obtained. The method for manufacturing the health wine is simplified in process and the raw materials are fully utilized, and the health wine has effects of enhancing physical strength and improving immunity and fertility.

The invention belongs to the field of daily chemicals and relates to high-purity bamboo leaf carbon glycosyl flavone nanparticles as well as a preparation method and application thereof as a skincarefunctional factor in cosmetics. Specifically, the invention discloses the high-purity bamboo leaf carbon glycosyl flavone nanparticles which consist of the following effective components in percentageby mass: 4-10% of high-purity bamboo leaf carbon glycosyl flavones, 65-81% of common turnip polysaccharide and 10-25% of epsilon-polylysine. The invention further discloses a preparation method of the high-purity bamboo leaf carbon glycosyl flavone nanparticles. The invention further discloses application of the high-purity bamboo leaf carbon glycosyl flavone nanparticles. The high-purity bambooleaf carbon glycosyl flavone nanparticles are a natural, safe and efficient skincare functional factor and have excellent effects of whitening skin, moisturizing skin and retarding aging.

The invention provides herb plant anti-hypoxia chocolates, belonging to the technical field of processing of functional candies and foods. The herb plant anti-hypoxia chocolates are prepared by finely processing rhodiola rosea, common turnips, maca, black sesames and the like. The herb plant anti-hypoxia chocolates have the advantages that a formula is simple and a preparation process is simple. Special resources of Tibet are effectively utilized, and active ingredients capable of nourishing and increasing oxygen in the raw materials are kept to the greatest extent; inherent flavors of the rhodiola rosea, the common turnips and the maca are weakened; the herb plant anti-hypoxia chocolates are suitable for people of all ages and have the characteristics of good portability, convenience for eating and the like; the herb plant anti-hypoxia chocolates also have remarkable effects of resisting hypoxia and resisting fatigues, and are an anti-hypoxia functional food which has Tibet resource features and can be used for preventing, treating and alleviating acute high-altitude reaction; and the herb plant anti-hypoxia chocolates can be used for competitions of high-level athletes and can also provide special and effective body function enhancement nutrients for outdoor, mountain-climbing, traveling and oxygen-poor people.

The invention belongs to the technical field of agriculture and particularly provides an efficient common turnip cultivation method for three crops a year. According to the method, coated seeds of Qushui common turnips are selected; sowing is performed in the first ten-day period of April and harvesting is performed during the middle ten days of July in the first season; sowing is performed during the middle ten days of July and harvesting is performed in the last ten-day period of September in the second season; sowing is performed during in last ten-day period of September and harvesting is performed in the last ten-day period of November in the third season; before first-season sowing, deep ploughing and fine harrowing are performed to organize soil. The efficient common turnip cultivation method for three crops a year selects optimum fine varieties and adopts a scientific planting method, the emergence rate is improved, the planting density is improved, accordingly the traditional sowing time and harvesting time of Tibet common turnips are improved, the land utilization rate is improved to the greatest degree, the yield-increasing potential of agricultural resources is played, the purpose of three common turnip crops a year is achieved, the production value of unit land is remarkably improved, the demand for high-quality fodder grass of a rural area for livestock farming is met, and remarkable economic benefits are obtained.

A preparation method of a common turnip extract relates to the technical field of medicine. The method comprises steps of: 1. weighing dry common turnip, crushing by a crusher, adding 65% ethanol according to a volume ratio of common turnip to ethanol being 1-10, stirring for 1-8 h at 60-100 DEG C, carrying out extraction filtration, discarding residue to obtain a filtrate; and repeating for 3-5 times; 2. carrying out 60% alcohol extraction, drying the residue, adding high water according to a volume ratio of residue to ethanol being 1-10 and boiling; boiling for 1-6 h, carrying out extraction filtration, discarding precipitate to obtain a filtrate; repeating twice; 3. mixing filtrates from 3-5 tomes of 60% alcohol extraction and filtrates from the two times of water extraction, concentrating and drying a filtrate to obtain the common turnip extract. The common turnip extract can enhance anoxia resistance ability of body, promote utility rate of oxygen by body and oxidation and damage resistance of body under a hypoxia condition.

The invention discloses highland barley flavored beef jerky with barley fragrance and a preparation method of the highland barley flavored beef jerky. The highland barley flavored beef jerky is prepared from the following raw materials in parts by weight: 16-18 parts of highland barley, 240-250 parts of beef, 18-20 parts of barley seedling leaves, 6-8 parts of common turnips, 8-10 parts of semen cassiae, 2-3 parts of villous amomum fruits, 1-2 parts of radix angelicae, 1-2 parts of fennel fruits, 1-2 parts of nardostachyos root and rhizome, 6-8 parts of table salt, 4-6 parts of mango cores, 2-3 parts of Chinese peashrub roots, 2-4 parts of pomegranate seeds, 2-4 parts of pineapple peel, 4-5 parts of yellow ginger powder, 6-8 parts of tender shoot of Koelreuteria paniculata, an appropriate amount of pomegranate seed oil and 20-30 parts of haw wine. The highland barley flavored beef jerky with barley fragrance, prepared by the preparation method disclosed by the invention, is fragrant, crisp and chewy, integrates the fragrance and the flavor of the highland barley and the fragrance and the flavor of barley, can clear the intestines, ease constipation, lose weight, strengthen bodies, and enhance the immunity of organisms, and is unique in flavor; according to the formula of the highland barley flavored beef jerky with barley fragrance, varied traditional Chinese medicine ingredients are also added, so that health-care functions are improved, and the highland barley flavored beef jerky with barley fragrance has the efficacies of invigorating the stomach, promoting digestion, clearing the lung, promoting blood circulation, resisting oxidation, clearing away heart fire, reducing pathogenic fire and the like; the beef wrapped with barley straws is roasted, so that the barley fragrance is generated, the highland barley flavored beef jerky is rich in flavor, and the highland barley flavored beef jerky with barley fragrance is a novel flavored jerky product with the advantages of being environmentally-friendly, health-care, comprehensive in nutrition, leisure, convenient and the like.

The invention discloses a common turnip sports beverage and a preparation method thereof. The common turnip sports beverage comprises the following raw materials in parts by weight of 8-12 parts of composite amino acid powder, 10-14 parts of common turnips, 6-8 parts of bush cinqefoil, 4-6 parts of streptopus obtusatus fassett., 2-6 parts of sea asparagus, 1-5 parts of citric acid, 0.5-0.9 part ofstevioside, and 0.1-0.5 part of vitamins. The composite amino acid powder, the common turnips, the bush cinqefoil, the streptopus obtusatus fassett., the sea asparagus, the citric acid, the stevioside and the vitamins are adopted for preparing the common turnip sports beverage by a technology. The prepared common turnip sports beverage can effectively supplement nutrient components and electrolyte lost during sports of human bodies, is good in effect of resisting weariness, and can improve the endurance and the load capacity of athletes. The components have synergistic reaction, weariness after sports can be effectively relieved, and restoration of physical strength is promoted. The preparation technology is simple, industrialized production is easy to realize, and the common turnip sports beverage and the preparation method are worth of promotion.

The invention discloses a common turnip chewable tablet. The common turnip chewable tablet is prepared from the following raw materials in parts by weight: 80-100 parts of fresh common turnip, 20-40 parts of fresh cordyceps sinensis, 10-30 parts of honey powder, 20-40 parts of fruit and vegetable slices, 10-30 parts of mint leaves, 8-10 parts of an edible additive and 5-7 parts of a lubricant. According to the common turnip chewable tablet, the fruit and vegetable slices and the cordyceps sinensis are added, so that the effect of the common turnip chewable tablet is increased, and the common turnip chewable tablet is suitable for different crowds to use; and meanwhile, the pungent smell of the common turnip is effectively removed, and the mint is added, so that the common turnip chewable tablet has the effects of refreshing and restoring consciousness.

The invention provides a common turnip beverage with an anti-hypoxic effect. The common turnip beverage is prepared from, by weight, 3.0-5.0 parts of a common turnip or an extract thereof, 6.4-7.2 parts of a fructus lycii or an extract thereof, 0.4-0.8 part of highland barley or an extract thereof and 6.0-10.0 parts of snow pears or an extract thereof. According to the common turnip beverage, thecommon turnip, fructus lycii, black highland barley and snow pears are taken as main raw materials, and then the novel common turnip beverage is prepared with the assistance of niacin, vitamin B6, vitamin B12, high fructose syrup, white granulated sugar and other auxiliary materials. The common turnip beverage is smooth in mouthfeel, moderate in fragrance, coordinate in flavor, uniform in color and luster, and high in transparency; the anti-hypoxia time of a mouse under normal temperature and sodium nitrite positioning survival time of the mouse can be significantly prolonged, the beverage also has the function of improving hypoxia tolerance, and a new selection of anti-hypoxia beverages is provided.

The invention relates to a common turnip oral preparation and a preparation method thereof and belongs to a health-care product and a preparation method thereof. Raw materials adopted for preparationof active components of the common turnip oral preparation include a common turnip extract, a highland manyprickle acanthopanax root extract, a fiveleaf gynostemma herb extract, a ginseng fruit extract, tricholoma matsutake, black truffle and opuntia ficus. The raw materials are subjected to leaching and made into oral solutions or tablets. The common turnip oral preparation has the advantages that common turnip serving as the raw material for preparing the active components are natural and easy to obtain and have excellent anoxia resistance; common turnip is matched with highland manyprickleacanthopanax roots, fiveleaf gynostemma herbs, ginseng fruits, tricholoma matsutake and the black truffle. The raw materials are reasonably and scientifically matched; a prepared product contains a plurality of effective components and has the healthcare effects of regulating viscera, promoting physiological function, relieving fatigue, resisting anoxia and the like.

The invention relates to the technical field of traditional Chinese medicine, in particular to an oral liquid for lowering blood fat and blood sugar, which is made of the following traditional Chinese medicines in parts by mass: 22-28 parts of cassia seed, 22-28 parts of coriander root, 18-28 parts of American ginseng, and miracle fruit 18-28 parts, 18-28 parts of Luo Han Guo, 16-24 parts of medlar, 16-24 parts of rose, 14-20 parts of knotweed, 14-20 parts of lotus leaf, 10-20 parts of epimedium, 5-15 parts of Eucommia 5-15 parts of rhodiola, 5-15 parts of Polygonatum odoratum, 5-15 parts of ground shoot melon, 5-15 parts of herb, 5-7 parts of gardenia, 5-7 parts of Dendrobium officinale, 3- 5 parts, rice vinegar 150-170 parts. The blood fat-lowering and blood-sugar-lowering oral liquid of the present invention can significantly reduce the total cholesterol level of hyperlipidemia, and can dissolve lipid deposition on the blood vessel wall, prevent or delay thrombosis, and protect cardiovascular and cerebrovascular health; it also has the function of regulating blood sugar , activate the function of the islet organ, improve the function of the human body's glucose metabolism system; the liquid form absorbs well, and the miracle fruit is specially added to make the taste more acceptable.

The invention discloses a Tibetan medicine five-flavor mannose composition. The Tibetan medicine five-flavor mannose composition is prepared from the following raw materials in parts by weight: 10-50parts of snow lotus herb, 50-150 parts of rhodiola rosea, 50-150 parts of common turnip, 5-15 parts of saussurea involucrata and 0.5-2 part of gold foil ash. The invention also provides a preparationmethod of the Tibetan medicine five-flavor mannose composition, and a preparation method and application of an oral preparation based on the composition. The Tibetan medicine five-flavor mannose composition disclosed by the invention has a relatively good effect of treating anxiety, depression and insomnia. Pure natural components are adopted, so that safety, effectiveness and no side effect are achieved.

The invention provides a preparation method of yak sourly-extracted dried meat floss. The preparation method comprises the following steps: preparing the following raw materials in parts by weight: 100 parts of yak sourly-extracted meat, 0.50 part of fructus anisi stellati, 1.25 parts of salt, 0.05 part of white granulated sugar, 1.25 parts of aginomoto and 10 parts of common turnip; mixing the raw materials, putting the raw materials into water, boiling for 10 to 20 minutes in boiling water under ultrasonic assistance, and fishing out oil spill during a boiling process; placing under a room temperature after completing the boiling, and airing surface moisture; then putting into a microwave oven, and dewatering by utilizing medium-low fire until the water content is 20 percent; then smashing an obtained material until appearing a good cotton shape and enabling fiber to be in a soft and fluffy state; then stir-frying by utilizing hot oil, controlling the stir-frying temperature to be 80 to 100 DEG C, and stir-frying for 40 minutes. The yak sourly-extracted dried meat floss obtained by the method has a classic yak meat taste and a pleasant sour taste, is good in shape and has no unwell spicy taste of the hcommon turnip; the obtained yak sourly-extracted dried meat floss has a good food-medicine function.

The invention discloses anti-fatigue functional fruit-vegetable juice. The anti-fatigue functional fruit-vegetable juice contains the following raw materials in percentage by weight: 20%-50% of commonturnip juice, 3%-7% of white granulated sugar, 0.05%-0.8% of citric acid, 0.1%-0.3% of a thickening agent, 0.01%-10% of potentilla anserine juice or saffron crocus juice or rhodiola rosea juice, 0-5%of apple juice or pear juice and the balance of purified water, wherein the thickening agent contains xanthan gum, sodium alginate and sodium carboxymethylcellulose in a ratio of 1 to 1 to 0.5. According to the anti-fatigue functional fruit-vegetable juice, the varieties and forms of current common turnip products are increased, the economic benefit is increased, and common turnip which is a precious resource with specific plateau features is brought to more consumers.

The invention discloses an anti-hypoxia common turnip dark green tea solid beverage and a preparation method thereof. The solid beverage comprises the following components: a common turnip extract, adark green tea extract, a sweet substance, fruit and vegetable powder and auxiliary materials. By adding the dark tea extract into the common turnip extract, the prepared solid beverage not only is rich in dietary nutrition and good in taste and mouthfeel, but also is high in effective active ingredient content, and the effects of resisting anoxia, reducing blood fat and relieving non-acclimatization are greatly improved.