39 results about "Cucumis metuliferus" patented technology

The invention discloses tricyrtis macropoda-flavored cynanchum thesioides jam. The tricyrtis macropoda-flavored cynanchum thesioides jam is made by taking tricyrtis macropoda and cynanchum thesioides as raw materials and meanwhile adding coix seeds and fiveleaf akebia roots. The tricyrtis macropoda-flavored cynanchum thesioides jam makes full use of nutrition values of the tricyrtis macropoda and the cynanchum thesioides, is mutually compatible with traditional Chinese medicines, has a synergistic effect and has the efficacies of clearing away heat, decreasing internal heat, regenerating body fluid and quenching thirst. In the invention, cucumis metuliferus is subjected to fruit wine yeast primary fermentation, so that the mellow taste is added for a product; the traditional Chinese medicines are subjected to sweet wine yeast primary fermentation, so that the bitter tastes of the traditional Chinese medicines are effectively removed, and a made finished product is sweet in taste, mellow and delicious, unique in flavor and prominent in health functions, and can obviously improve the discomfort of body fluid-deficient and thirsty crowds when being eaten for a long term. The tricyrtis macropoda-flavored cynanchum thesioides jam is simple in making process, conforms to the development trend of the times and can be subjected to large-scale production.

The invention provides an enzyme drink of turbid melon juice and a production method thereof, which is an enzyme beverage prepared by synchronous fermentation of lactic acid bacteria and yeasts from natural turbid juice of thorn melon. The production method of the product is as follows: cutting and crushing the mature thorn horn melon, extracting turbid juice after enzymatic hydrolysis, adding lactic acid bacteria and yeast to ferment synchronously, adjusting the flavor, and filtering and sterilizing. The present invention directly squeezes the turbid juice from the natural thorn-horned melon, and after simultaneous fermentation by lactic acid bacteria and yeast, the natural flavor, aroma and nutritional components of the original fruit are successfully maintained, and at the same time, abundant metabolites are produced due to the metabolism of microorganisms. The health care function of the product is improved; the product has elegant fragrance, comfortable taste and rich nutrition; the invention has simple process, unique technology and broad application prospect.

The invention provides a Bacillus cereus strain with anti-root-knot nematode activity and application thereof. The strain is Bacillus cereus strain Bc-cm103, and its preservation number is CGMCCNO.17580. The strain was isolated from the rhizosphere soil of Ceratia japonica. The present invention provides a new strain of Bacillus cereus Bc-cm103, which has high anti-root-knot nematode activity, has a good control effect on root-knot nematode, is safe in application, and is suitable for Biological control of root-knot nematodes. The invention obtains three anti-root-knot nematode compounds by fermenting the Bacillus cereus Bc-cm103 strain, and the compounds have high lethality to the root-knot nematode.