408 results about "Cucumber juice" patented technology

The invention discloses a sulfur phosphorus nitrogen co-doped carbon point with adjustable fluorescence property and a preparation method of the of sulfur phosphorus nitrogen co-doped carbon point. According to the technical scheme, the carbon point is prepared by processing cucumber juice as a precursor by virtue of a hydrothermal method in one step, has the particle size of 2-8nm, and is an amorphous fluorescent carbon point with the average particle sizes of 5.6nm, 3.5nm and 2.7nm respectively; the wavelengths of corresponding fluorescent spectrums are 450nm, 505nm and 571nm respectively. According to the preparation method, no chemical reagent is added, only the cucumber juice is taken as a unique raw material, a reaction is carried out in a hydrothermal reaction kettle, so that the preparation method is environmental friendly and is convenient, quick and good in repeatability.

The invention provides a method for processing beancurd by using cucumber fermentation liquor and a transglutaminase composite coagulating agent. A process for preparing the cucumber fermentation liquor comprises the steps of: cleaning cucumbers, crushing, pulping, filtering, sterilizing, canning, inoculating, sealing and fermenting to obtain the cucumber fermentation liquor. A process of preparing beancurd comprises the steps of: soaking dried soybeans, pulping, filtering, mashing off, filtering, stirring with brine, standing and cooling for forming. Aiming at the defects of a solidifying agent in the traditional making process of the beancurd, protein acid coagulation and enzyme coagulation are combined according to the characteristic of protein solidification for producing acid throughfermentation of five strains by using cucumber juice as a raw material, and transglutaminase is compounded and and applied to the beancurd processing industry, thus the quality and the safety of the beancurd are improved.

The invention relates to multivitamin fruit and vegetable compound beverage. The compound beverage comprises the following raw materials in parts by weight: 10-20 parts of apple juice, 10-20 parts of yellow crisp pear juice, 5-10 parts of grape juice,5-8 parts of orange juice, 0.2-1 part of lemon juice, 2-5 parts of pineapple juice, 20-30 parts of carrot juice, 5-8 parts of spinach juice, 1-10 parts of pumpkin juice, 1-10 parts of white gourd juice, 1-3 parts of bitter melon juice, 2-8 parts of cabbage juice, 2-5 parts of cucumber juice, 1-2 parts of Chinese parsley juice, 1-4 parts of yam juice and 0.5-1 part of ginger juice. The multivitamin fruit and vegetable compound beverage contains various nutrients and vitamins, and keeps the best original flavor and fragrance of fruits and vegetables so as to greatly improve taste.

The invention discloses a culture medium for culturing orchid tissue. According to the culture medium, 1/2MS culture medium is taken as a basal culture medium, and agar, white granulated sugar, chitosan, cucumber juice and activated carbon are added. The culture medium disclosed by the invention has the advantages of low cost, high seedling rate, short seeding strengthening time and the like.

The present invention provides a concentrated cucumber juice product and its preparation method. The invented concentrated cucumber juice product is treated by using amylase, pectase and proteinase through a certain zymolysis reaction, its soluble solid content is 10-60% and its pH value is 4.0-6.5. Its preparation method includes the following steps: A, raw material treatment; B, pressing to obtain cucumber juice; C, pasteurizing; D, zymolysis; E, decolouring and filtering; F, concentrating; and G, canning and storage.

The invention relates to a peach blossom water solution which comprises the components by mass percent: 2-4% of peach blossom extract, 1-3% of luffa cylindrica stem sap, 1-3% of cucumber juice, 1-3% of rose extract, 0.5% of seaweed extract, 1-3% of glycerol, 0.5% of butanediol, 1% of sorbic alcohol, 0.02% of citric acid, 0.1-0.3% of allantoin, 0.4-0.6% of honey, 0.4-0.6% of lotus extract, 0.4-0.6% of hibiscus extract, 0.4-0.6% of plum blossom extract, 0.1-0.14% of methyl isothiazolinone, 0.1% of hyaluronic acid, 0.05% of ethylene diamine tetraacetic acid (EDTA)-2Na, 0.05% of vitamin E, 0.05% of vitamin C, 0.01% of essence and the balance of water. The product adopts extract of peach blossom, honey, luffa cylindrical, rose, seaweed and the like, is added with hyaluronic acid, the vitamins and the like, is mild and faint scent in smell, has the remarkable effect of whitening and moisturizing the skin, is capable of fully moistening and improving the dark and gloomy skin which is rough and lack of gloss, improves the nutrition absorption power of the skin, promotes the skin whitening and restoring process, and ensures the skin to be more transparent and clearer.

The invention discloses a fruit facial mask liquid. The fruit facial mask liquid comprises banana paste, cucumber juice, lemon juice, tomato juice, honey and milk. The fruit facial mask liquid has the effects of resisting wrinkles, whitening, refreshing and smoothing skin, does not contain chemical substances, adopts a pure natural formula, is mild and non-irritative, can be used for a long time to enable skin to be tight, fine and smooth, emits faint fragrance of fruits, and is particularly suitable for people with greasy skin.

The invention discloses composite bean jelly and a preparation method thereof. The composite bean jelly comprises the following components in percentage by mass: 15 to 25 percent of buckwheat starch, 25 to 35 percent of mung bean starch, 10 to 20 percent of water, 5 to 10 percent of cucumber juice, 5 to 10 percent of carrot juice, and 5 to 10 percent of Chinese wolfberry juice. The preparation method for the composite bean jelly comprises the following steps of: (1) preparing the buckwheat starch; (2) preparing the mung bean starch; (3) preparing the cucumber juice; (4) preparing the carrot juice; (5) preparing the Chinese wolfberry juice; and (6) preparing the bean jelly. The bean jelly is easy to make and rich in nutrition; and coarse grains are perfectly combined with vegetable and fruit juice, so that the defects of single nutrition and color of the conventional bean jelly are overcome.

The invention provides mild moisture-retention cleansing water.The mild moisture-retention cleansing water comprises, by weight, 5-25% of surfactant, 5-25% of humectants, 0.02-0.16% of citric acid, 0.01-0.1% of sodium citrate, 0.2-1% of phenoxyethanol, 2-8% of Indian bdellium, 5-10% of bitter melon juice, 3-6% of cucumber juice, 1-4% of lavender essence, 2-5% of mint extract, 1-4% of an aloe extracting solution, 1-3% of chamomile extract and the balance deionized water.The cleansing water is rich in multiple types of functional constituents, but all the constituents do not act separately but work as a whole body and are matched with one another to be used; by optimizing the component content, the prepared cleansing water can have excellent effects such as cosmetic removal, moisture retention, mildness, non-irritation, skin care and moistening; meanwhile, the invention further provides a preparation method of the cleansing water.

The invention relates to a calcium-supplement healthcare suspension drink and a preparation method thereof, and belongs to the field of healthcare drinks. The calcium-supplement healthcare suspension drink comprises the following components with the parts by weight: 3%-8% of cucumber seed, 15%-40% of cucumber juice, 1.5%-5% of oligosaccharide, 0.02%-0.25% of aspartame, 0.05%-2% of a suspending agent, 8%-18% of natural plant extracting solution and proper amount of water; wherein, the natural plant extracting solution is made from 4-14 parts of pilose asiabell root, 2-14 parts of scurfpea fruit, 8-25 parts of papaya and 10-22 parts of peppermint according to the conventional method in a extraction way. The suspension drink has the efficacies of supplementing calcium, promoting blood circulation, strengthening the brain and reducing blood lipid, and can meet the requirements of different groups.

The invention relates to a mechanical production method of five-colored noodles, belonging to the field of deep processing of grains. The mechanical production method comprises the following steps: red tomato juice, green cucumber juice or spinach juice, yellow pumpkin juice or carrot juice and purple cabbage juice are respectively extracted; fruit and vegetable juices with different colors are respectively prepared according to the proportion that original fruit and vegetable juice: pure water: common salt is equal to 10: 15: 0.6-0.72; granular fragmentary white doughs are produced by using a flour mixing machine according to the proportion that flour: pure water: common salt is equal to 100: 25: 1.0-1.2; the fruit and vegetable juices are respectively added according to the proportion that flour: fruit and vegetable juice is equal to 100: 25, and the doughs with different colors are respectively produced by using the flour mixing machine; a five-colored dough is formed by stirring and evenly mixing the produced doughs with different colors after mixing according to the proportion that white: green: red: yellow: purple is equal to 2: 1: 1: 1: 1, then the five-colored dough is processed by curing procedure, the cake pressing is carried out, and other procedures are carried out according to the ordinary noodle production procedures for production.

The invention discloses a cucumber beverage and a production method thereof. The method comprises the following steps: 1)slicing the cleaned cucumber to obtain the sliced cucumber; 2)beating the sliced cucumber to obtain cucumber juice; 3)adding cane sugar and nisin in the cucumber juice, uniformly stirring and vacuum degassing; and 4)packaging the material after vacuum degassing and sealing, performing superhigh pressure sterilization to obtain the cucumber beverage. According to the invention, aqueous medium pressure transmitting is employed, no pollution on food is generated; an aqueous medium superhigh pressure sterilization method is a green clean environmental protection sterilization technology; normal temperature is employed during the sterilization process, boiling flavour is greatly reduced, good local flavor, nutrients and color of cucumber juice can be kept, adverse influence due to heat can be avoided, energy consumption is low, cost is saved; and sterilization by combination of nisin and superhigh pressure can effectively prolong the product storage stage.

The invention discloses garlic vinegar-flavored drink, and belongs to the technical field of vinegar drink. The garlic vinegar-flavored drink is characterized by being prepared from the following raw materials in percentage by weight: 25 to 40% of garlic, 5 to 8% of lycium barbarum, 2 to 5% of orange peel, 5 to 8% of cucumber juice, 1 to 2% of liquorice, 5 to 8% of honey, 10 to 15% of white sugar, 10 to 15% of pure water, and the balance of mature vinegar, wherein the sum of the raw materials in percentage by weight is 100%. The garlic vinegar-flavored drink is rich in nutrition, and outstanding in flavor, has obvious health functions of expelling toxin and clearing the intestines, and lowering blood sugar and blood fat, and is the health drink capable of improving the immunity, building the body and strengthening the foundation.

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 discloses a method for cultivating cucumber containing iodine. The method comprises the steps of: (1) putting the cucumber seeds in warm water for seed soaking, soaking with 1% liquor potassic permanganate, washing the soaked seeds with tap water repeatedly, tiling uniformly on clean gauze, accelerating germination in an attemperator, and raising seedling through solid medium or seedbed after 80-85% germination, and (2) transplanting the seedlings with 4-5 leaves to agriculture land (before transplantation, applying enough base fertilizer through furrow application of iodine fertilizer), and dressing combined fertilizer once or twice during the growing period of the cucumber. The invention utilizes the Laminaria japonica rich in iodine and diatomaceous earth as the carrier to produce iodine organic fertilizer which is applied to breed cucumber and absorbed by cucumber to become organic iodine easy for human to absorb. This is an effective method of natural iodine supplementary through directly eating cucumber containing iodine. It also can be a resource of natural iodine supplementary by processing the cucumber to cucumber juice and tender cucumber pickles containing iodine.

The invention discloses a facial mask. The facial mask is prepared from the following substances in parts by weight: 5-10 parts of angelica sinensis, 10-20 parts of pearl powder, 20-30 parts of cucumber juice, 20-25 parts of lemon juice, 5-15 parts of coix seeds and 10-15 parts of glycerinum, and further comprises 20-50 parts of honey and 10-30 parts of yogurt.

The invention relates to a moisturizing and skin rejuvenating facial mask which is prepared by mixing hyaluronic acid, cucumber juice, aloe juice, Rosa Damascana, liquorice, radix angelicae and ionized water according to a certain proportion. The facial mask, based on 100g of facial mask components, contains 15-25ml of hyaluronic acid, 10-15ml of cucumber juice, 10-15ml of aloe juice, 3-5ml of Rosa Damascana, 2-4ml of liquorice, 3-5ml of radix angelicae and the rest of ionized water. The facial mask can be directly coated on the skin or on the facial mask paper to cover the skin, and has the advantages of comforting and moisturizing facial skin, thereby having obvious curative effect for rough and dry skin and the like.

The invention provides a skin whitening and moisturizing facial mask. The skin whitening and moisturizing facial mask comprises a facial mask bag, and an attaching facial mask body is packaged in the facial mask bag, and comprises facial mask liquid and facial mask paper, wherein the facial mask liquid is prepared from the following components in parts by weight: 30-50 parts of deionized water, 10-20 parts of a whitening agent, 25-45 parts of a humectant, 0.05-5.5 parts of a skin confining agent, and 0.01-0.05 part of a preservative; the whitening agent is prepared from the following components in parts by weight: 15-20 parts of helichrysum ledifolia extract, 10-25 parts of kiwi-fruit juice, 20-35 parts of tomato juice, 5-15 parts of lemon juice, 5-10 parts of rose flower extract, 2-5 parts of avocado extract, and 2-8 parts of pearl powder; the humectant is prepared from the following components in parts by weight: 15-30 parts of hyaluronic acid, 30-40 parts of aloe juice, and 20-30 parts of cucumber juice. The invention further provides a preparation method of the skin whitening and moisturizing facial mask. The skin whitening and moisturizing facial mask prepared by the preparation method provided by the invention can effectively inhibit the generation of skin melanin, soften the epidermal skin, remove the skin wrinkles, and enables the skin to be white, tender, fine, smooth and glossy.

The invention provides a whitening, moisturizing and repairing mask. The mask is characterized by comprising the following components in parts by weight: 10 to 20 parts of pearl powder, 10 to 16 parts of geranium essential oil, 9 to 17 parts of olive juice, 1 to 6 parts of honey, 8 to 18 parts of blue-green algae extraction liquid, 4 to 8 parts of aloe juice, 2 to 6 parts of vitamin C, 3 to 8 parts of cucumber juice, 6 to 16 parts of liquorice powder, 3 to 12 parts of radix puerariae powder, 10 to 16 parts of amla powder, 2 to 9 parts of angelica sinensis powder, 4 to 12 parts of grape seed powder, and 3 to 10 parts of salvia miltiorrhiza powder. According to the whitening, moisturizing and repairing mask, all components adopted do not have any hormone and antibiotics and can effectively treat freckle, chloasma and other blackspots; in addition, vitamin C is antioxidative, honey can be used for diminishing inflammation, and nutritional substances enable moisture to be constantly reserved and keep skin smooth, fine and white.

The invention relates to a natural facial mask and a preparation method thereof, and belongs to the technical field of facial masks and the preparation method thereof. The natural facial mask is characterized in that the natural facial mask is prepared by the following raw materials in parts by weight: egg white, olive oil, green tea juice, fresh cucumber juice, tomato juice, honey, almond powder, wheat flour, pollen pini, pearl powder and deionized water. The preparation method comprises: humectant preparing, powder preparing and mixing.

The invention discloses a mixed vegetable juice drink, a production method and a production device, and belongs to the technical field of food processing. The mixed vegetable juice drink comprises the components by weight percentage: 35 percent of cucumber juice, 20 percent of pumpkin juice, 10 percent of bitter melon juice, 0.5 percent of salt, 5 percent of white sugar, 0.15 percent of citric acid, 0.06 percent of sodium alginate, 0.08 percent of CMC-Na and the rest of water. The three kinds of vegetable juice are reasonable matched, so that the odor of the drink is obvious, and the drink has a delicious taste of melon and fruit. The taste of the drink tends to the taste of cucumbers and has the odor of pumpkins, the astringent refreshing taste of bitter melons and moderate sweet and sour taste. The match of the sodium alginate and the CMC-Na has a synergistic effect, does not have an obvious stratifying effect, can effectively prevent the mixed drink from generating a stratified precipitation phenomenon, and meanwhile stably keeps the color and the taste of the original drink.

The invention relates to a honey, snow pear and lily containing beverage. The beverage is made from, by weight, 27 parts of mung beans, 22 parts of soybeans, 22 parts of black beans, 5 parts of lilies, 12 parts of snow pear flesh, 0.3 part of wolfberries, 0.7 part of red dates, 0.7 part of apricot kernels, 22 parts of rice water, 5 parts of pineapples, 3 parts of brown sugar, 0.03 part of fresh cucumber juice, 2 parts of honeysuckle flowers, 10 parts of wine, 4 parts of semen pini koraiensis, 0.07 part of kiwi-fruit juice, 0.07 part of water chestnut juice, 9 parts of fresh milk, 2 parts of maltose, 3 parts of red rice, 1 part of wheat flour, 5 parts of honey and 1 part of traditional Chinese medicine extraction solution. The honey, snow pear and lily containing beverage has the advantages that firstly, the beverage is good in taste and has the fragrance of the honeysuckle flowers; secondly, the beverage is rich in nutrition, and the lilies, the snow pear flesh, the wolfberries, the red dates, the apricot kernels, the rice water, the pineapples, the brown sugar, the fresh cucumber juice, the semen pini koraiensis, the honey, the traditional Chinese medicine extraction solution and the like are added, so that the beverage has the effects of tonifying the kidneys and decreasing internal heat, relaxing bowel, clearing away heat and toxic materials and the like.