14 results about "Coriander seed" patented technology

A topical neurocosmetic composition comprising a first component including one or more of bakuchiol, allantoin, squalane, or Morinda citrifolia extract; a second component including one or more of hyaluronic acid, vitamin E, Zanthoxylum alatum fruit extract, Coriandrum sativum seed oil, Vitex agnus-castus extract, Helianthus annuus sprout extract, niacinamide, resveratrol, or an ascorbyl ester; and a cosmetically acceptable oil-in-water vehicle configured to deliver both lipophilic and hydrophilic actives through the skin to dermal neurons. The composition improves measurable skin parameters such as hydration and elasticity and supports psychophysiological comfort. Methods of manufacture and use are also described

This invention provides a plant composition, its preparation method, and its application, relating to the field of plant essential oil technology. The plant essential oils extracted from Alpinia oxyphylla, Agrimonia pilosa, coriander seeds, and Hibiscus syriacus bark have excellent inhibitory effects against Malassezia; they are also non-irritating to human skin and can be used in daily chemical hair care product formulations to effectively inhibit dandruff.

The invention discloses a traditional Chinese medicine composition for treating liver qi heat disorder. The traditional Chinese medicine composition is used for solving the problems that related medicine compositions focuses on liver heat release, related organs are not comprehensively adjusted for cooperative treatment, and diseases cannot be fundamentally treated. The traditional Chinese medicine composition for treating the liver qi heat disorder is prepared from the following components: fennel, fructus lycii, chicory seeds, flos chrysanthemi, pericarpium citri reticulatae, celery seeds, rose petals, coriander seeds, cardamom, semen cassiae, herba menthae, chicory seeds, flos chrysanthemi and fructus lycii. According to the scheme, the medicine composition acts on the liver, the stomach and the intestines to treat the liver qi and heat disorder, the medicine composition I and the medicine composition III are used for regulating abnormal blood quality respectively, and the liver qi and heat disorder is fundamentally improved.

The invention belongs to the technical field of application of natural products, and particularly relates to a composition with nerve soothing and sleep aiding effects, sleep aiding aromatherapy and a preparation method. The preparation method comprises the following steps: firstly, carrying out step-by-step enzymolysis by adopting multiple enzyme preparations, carrying out ultrasonic treatment, carrying out molecular distillation purification and the like to obtain an active component, namely an enzymolysis extract of rhizoma acori graminei, and compounding the enzymolysis extract with essential oil components, such as sweet marjoram essential oil, cardamom essential oil and coriander seed essential oil, so as to obtain the composition with good effects of soothing the nerves and helping sleep. The sleep-aiding aromatherapy prepared by using the nerve-soothing and sleep-aiding composition provided by the invention has the advantages that in a mouse experiment, the sleep latency period of a mouse is obviously shortened, the sleep duration is prolonged, and a good improvement effect on the sleep quality of the mouse is achieved.

This invention relates to a composition for promoting hair growth and darkening hair, and a method for preparing the same. The composition comprises custard apple seeds, bitter thorn root, chicken bone incense, jujube kernel, sophora root, winter melon seeds, black nightshade fruit, oxalis, amla leaves, elm seeds, white pear leaves, coriander seeds, and shepherd's purse root; or the composition comprises bitter thorn root, chicken bone incense, sophora root, black nightshade fruit, oxalis, amla leaves, green jade fan, kangaroo claw flower, and Panax notoginseng. In some embodiments, the composition exhibits hair growth, darkening, and follicle activation effects comparable to or even better than the positive control.

Every 100 g of the preparation is prepared from the following components by weight: 0.1 to 15.0 g of hiptoline, 2.0 to 14.0 g of coriander seed oil, 2.5 to 5.5 g of isoamyl gallate, 6.0 to 20.0 g of absolute ethyl alcohol, 4.0 to 8.0 g of propylene glycol diethyl ester, 10.0 to 22.0 g of polyethylene glycol-1000 mono-cetyl ether, 0.1 to 3.0 g of magnesium chloride and the balance of water. The drug particle size distribution of the seatoline nano-coated preparation ranges from 5.0 nm to 60.0 nm, the water solubility of the drug is remarkably improved, the large-group drinking water drug administration requirement of a farm is met, the drug effect is remarkably improved, no negative influence is generated on the taste of milk after the seatoline nano-coated preparation is used, and a large problem of clinical popularization of the seatoline nano-coated preparation is solved. The invention further discloses a preparation method, the process is easy to convert, large-scale production is facilitated, and the application prospect is good.

The utility model relates to the technical field of coriander seed packaging, and specifically discloses a famous product coriander seed quantitative packaging device, which comprises an L-shaped supporting plate, a seed storage box assembled at the front of the L-shaped supporting plate, a quantitative structure and a packaging bag transmission structure located below the storage box, and a linkage structure assembled at the rear of the L-shaped supporting plate. The famous product coriander seed quantitative packaging device effectively reduces seed arching through the staggered distribution of stirring rods in the seed storage box, ensures smooth discharging, and realizes precise quantitative discharging through a discharging chute. In this process, the servo motor drives the first sprocket, which drives the stirring rods to rotate through the first chain. Through a series of transmissions such as the large and small gears and the third chain, only one power source is used to realize multi-linkage operations such as stirring, quantitative discharging, and packaging bag transmission, thereby improving the efficiency and precision of the entire famous product coriander seed quantitative packaging.

This invention discloses a brewing method for "Lanzhongyin" craft beer, possessing a unique flavor, belonging to the field of beer brewing technology. This method uses water, Australian barley malt, Australian wheat malt, and oat flakes as base ingredients, combined with liquid yeast and imported hops. It emphasizes the addition of bitter orange peel and coriander seeds as flavor modifiers. Through optimized processes such as saccharification, boiling, fermentation, and aging, the refreshing fruity aroma of bitter orange peel and the unique spiciness of coriander seeds are deeply integrated, solving the technical problems of existing craft beers having a single flavor profile and insufficient complexity. The "Lanzhongyin" craft beer brewed by this invention has a refreshing and smooth taste, combining the richness of malt, the delicate aroma of hops, and the unique complex flavor brought by bitter orange peel and coriander seeds. It has high flavor recognition, a simple and controllable process, is suitable for large-scale production, and enhances the product's market competitiveness.

The invention provides a meat pre-prepared vegetable flavor retention agent and a preparation method thereof. The meat pre-prepared vegetable flavor retention agent comprises a thermal reaction covering base, a vinasse re-fermentation product, a spice extract, a preservative and a rancidity inhibitor, the thermal reaction covering fragrance base is prepared by performing Maillard reaction on raw materials including xylose, glucose, glycine, alanine, proline, lysine, a yeast extract, an HVP raw material, soybean oil, corn fermented sauce, citric acid, edible salt and white granulated sugar, then adding maltodextrin and performing spray drying; the vinasse re-fermentation product is obtained by adding water into yellow rice wine lees, crushing the yellow rice wine lees into liquid through a colloid mill, performing full fermentation, and then performing spray drying on the feed liquid; the spice extract is prepared by uniformly mixing a liquorice extract, a radix angelicae extract and a coriander seed extract; the preservative is thymol; the rancidity inhibitor is a composition of tea polyphenol and theaflavin. The flavor retention agent disclosed by the invention can fully reduce peculiar smell generated in the storage and reheating processes of the prefabricated dishes.

The purpose of the present invention is to provide a spice useful for cooking a long-term boxed meal, a homemade dish, or the like, and a mixed spice containing the same. According to the present invention, by using at least one spice selected from the group consisting of coriander seeds, coriander leaves, thyme, clove, allspice, rosemary, lemongrass, Italian parsley and origanum vulgare, it is possible to reduce a unique unpleasant odor derived from food products such as edible meat, which arises over time after cooking with heat, by using at least one spice selected from coriander seeds, coriander leaves, thyme, clove, allspice, rosemary, lemongrass, Italian parsley and origanum vulgare.

1. The name of the design product: bottle stickers (home one taste low erucic acid pure caraway seed oil). 2. The use of the design product: the design product is a packaging bottle sticker for an oil bottle. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: front view. 5. The design for which protection is sought includes color. 6. The design product is a flat product, and other views are omitted.

The invention discloses a ground pot bottom material formula capable of changing food taste and having nourishing and health preserving effects. The formula of the ground pot condiment comprises the following important components: 3g of piper longum, 30g of red pepper, 35g of liquorice, 25g of star anise, 45g of cinnamon, 6g of flos caryophylli, 25g of fennel, 7g of fructus tsaoko, 7g of netmeg, 5g of coriander seeds, 12g of radix angelicae, 5g of rhizoma kaempferiae, 18g of fructus amomi, 11g of rhizoma zingiberis, 3g of pericarpium citri reticulatae, 3g of turmeric powder, 2g of myrcia, 4g of amomum kravanh, 6g of alpinia katsumadai, 5g of white pepper and 5g of rhizoma chuanxiong. The ground pot bottom material prepared from the important components is beneficial to changing the mouth feel and taste of food, has the functions of enhancing aroma, removing fishy smell and improving the structure and consistency of the food, and has the functions of nourishing and preserving health.

The present application relates to a kind of African flavor composite spice composition and its application, belong to food flavoring technical field.The composition described in the present application includes the following weight parts of component: 18~25 parts of galangal powder, 4~8 parts of cumin powder, 5~15 parts of smoked pepper powder, 8~15 parts of coriander seed powder, and the weight ratio of galangal powder and cumin powder is (2.5~5):1.The present application is based on the core cooking demand of long time stewing, charcoal roasting in Africa, adopts galangal as the core to build high-temperature flavor skeleton, and multiple components are synergized to form the complete system of "high-temperature lock aroma - double deodorization and flavor enhancement - all-scenario adaptation".Compared with traditional formula, high-temperature aroma retention, deodorization effect is significantly improved, and the pain points of traditional formula high-temperature flavor loss, insufficient deodorization capacity can be solved from the root.

This invention discloses a wheat-flavored beer and its preparation method. The raw material formula of this wheat-flavored beer contains: 12-16% barley malt, 8-10.7% wheat, 1.5-1.78% red raspberry juice, 0.018-0.024% hops, 0.10-0.12% coriander seeds, and 0.024-0.032% orange peel; wherein, except for the red raspberry juice, which is a volume percentage, the contents of barley malt, wheat, hops, coriander seeds, and orange peel are all percentages of their respective dry weight added to the volume of the prepared wheat-flavored beer; the red raspberry juice is composed of concentrated apple juice, concentrated raspberry juice, concentrated carrot juice, and edible flavoring, or composed of concentrated apple juice, concentrated raspberry juice, concentrated carrot juice, edible flavoring, and water. This wheat-flavored beer has a slightly sweet taste and excellent flavor.