44 results about "Custard-apple" patented technology

A cuttage breeding method for the annona squamosa linn comprises the processes of variety selecting, seed collecting and sowing, stock plant cultivating, cutting collecting, cutting and post-cutting managing. The big-fruit and high-quality A.P annona squamosa linn variety is selected. Seeds are collected and sown. A good and robust dominant nursery stock is selected as a stock plant, top pruning, water controlling and fertilization are carried out on the stock plant to promote germination, a lignified sprout is selected as a cutting, the cutting is placed in a container cup with a matrix after being processed, a cutting seedling is cultivated, and therefore the good and robust cutting seedling of the annona squamosa linn can be obtained. According to the method, the best of all is selected from the high-quality annona squamosa linn varieties, and therefore the better cutting seedling can be obtained through cultivation. The method has the advantages of being high in breeding speed, simple, easy to operate, high in survival rate and the like, the excellent hereditary character of the annona squamosa linn is kept, the survival rate is higher than 90%, the shortcomings of other vegetative propagation methods of the annona squamosa linn are overcome, and it is of great significance for treatment of stony desertification and ecological environment construction of China and increasing the yield and the economic value of the annona squamosa linn.

The invention discloses spleen and stomach-invigorating honey dry powder and a preparation method thereof. The spleen and stomach-invigorating honey dry powder is composed of raw materials such as honey, Chinese yam, coix seed powder, mangos, sunflower seed kernels, custard apples, chickpeas, dry red dates, beetroots, milled rice with embryos, bananas, pineapple peels and the like. The spleen and stomach-invigorating honey dry powder disclosed by the invention has the benefits that the spleen and stomach-invigorating honey dry powder comprises the main components of honey, Chinese yam and coix seed powder; the Chinese yam has the functions of nourishing and strengthening, helping digestion and treating diarrhea induced by insufficiency of the spleen; the coix seed powder has the functions of invigorating spleen to remove dampness, clearing away heat and the like; the formula is reasonably synergic, is suitable for being eaten by crowds with weakness of the spleen and the stomach and relatively poor digestive function, and has the diet therapy health-care functions of tonifying spleen and nourishing stomach and promoting gastrointestinal peristalsis.

The invention discloses a processing method of synthetic rice applicable to a diabetic patient. The processing method comprises the following steps: firstly, preparing a first raw material group, namely mashed potatoes, a second group of raw materials, namely rice flour, corn flour and soybean flour, a third group of raw materials, namely Chinese chestnut powder, Chinese yam powder and banana powder and a fourth group of raw materials, namely propolis liquid, royal jelly, custard apples, edible oil, potato starch and water; secondly, uniformly mixing the fourth group of raw materials, adding into the third group of raw materials, and uniformly mixing; thirdly, uniformly mixing the first raw material group and the second group of raw materials, then uniformly mixing with the material obtained in the step 2, and extruding into a rice-like synthetic rice primary product applicable to the diabetic patient; and fourthly, drying to obtain the synthetic rice applicable to the diabetic patient, namely firstly carrying out hot air drying at the temperature of 50-110 DEG C, then blowing with hot air at the temperature of 15-35 DEG C, then carrying out microwave drying at the power of 200-400W, then carrying out hot air drying at the temperature of 30-50 DEG C, and finally carrying out hot air drying for 1-2 minutes at the temperature of 10-20 DEG C.

The invention relates to lotus-leaf-flavored pig feet and a preparation method thereof, and belongs to the field of food processing. The lotus-leaf-flavored pig feet are mainly prepared from, by weight, 400-600 parts of front pig feet, 10-15 parts of Kaempferia galanga L, 5-8 parts of carambola, 5-8 parts of custard apple, 10-15 parts of lotus leaves, 20-30 parts of functional additives, 5-7 parts of anise, 10-20 parts of fermented bean curds, 8-13 parts of yellow wine, 10-15 parts of dark soy sauce, 5-10 parts of oyster sauce, 15-20 parts of table salt, 10-15 part of garlic bulb, 5-15 parts of chopped green onion and a proper amount of water. The functional additives are Chinese herbal medicines capable of conditioning spleen and stomach functions of human bodies. By adding lotus leaf fragrance to the pig feet and adding fruit juice, the lotus-leaf-flavored pig feet are unique in taste and are not greasy when eaten a lot; by adding the functional additives, the pig feet have healthcare functions of nourishing stomach and promoting secretion of body fluid, relieving bowels and facilitating defecation, removing stasis and eliminating phlegm and the like.

The invention discloses yellow peach-carrot-containing composite fruit vinegar and a preparation method thereof. The yellow peach-carrot-containing composite fruit vinegar comprises pure water, yellow peaches, carrots, black currants, passionflower, lance asiabell root, radix astragali, chayote, common custard apple, water chestnut pulp, betel nuts, jackfruits, mangoes, Fallopia multiflora and a loveinamist juice. The yellow peach-carrot-containing composite fruit vinegar is brewed through a continuous stirring tank-type reactor technology. Through acetic bacterium deep fermentation based on a continuous stirring tank, deep fermentation conditions are optimized, a strain preparation process is simplified, strain and fermentation equipment utilization rates are high, control is simple, an acetic acid production capacity and a raw material utilization rate are improved, fermentation time is obviously shortened, and a labor cost and a production cost are reduced. Yellow peaches and carrots are used as base raw materials so that yellow peach-carrot-containing vinegar nutrition is improved, original local flavors of yellow peaches and carrots are retained, different consumer demands are satisfied and a flavoring market is enriched.

The invention belongs to the technical field of preparation of ceramic powder materials, and relates to a magnesium-doped strontium titanate ceramic powder, and a preparation method and an applicationthereof. A reaction is carried out at a certain temperature under a hydrothermal condition for a certain time with titanium tetrachloride as a titanium source, sodium hydroxide as a mineralizer and dilute hydrochloric acid as a hydrolysis inhibitor in order to obtain the magnesium-doped strontium titanate powder, and a result of FT-IR analysis shows that the product contains no impurities, and isa pure substance. The internal structure and the surface of the final product magnesium-doped strontium titanate are investigated by XRD, ICP, SEM, TEM and CA. Results show that the magnesium-doped strontium titanate obtained by controlling the reaction temperature, the reaction time, the NaOH concentration and the addition amount of glycerol has a good crystal phase, crystal grains have a custard apple-like shape, and the particle size is 2.0 [mu]m. Spherical magnesium-doped strontium titanate is obtained by changing conditions, and a result of comparison of the dielectric properties of thecustard apple-like magnesium-doped strontium titanate and the spherical magnesium-doped strontium titanate shows that the custard apple-like magnesium-doped strontium titanate has good dielectric responsiveness.

The invention discloses a blood sugar-reducing custard apple and honey yoghourt and a making method thereof. Raw materials of the blood sugar-reducing custard apple and honey yoghourt comprise, by weight, 180-220 parts of fresh milk, 20-30 parts of red pitaya, 0.02-0.05 parts of pectase, 13-17 parts of honey, 7-9 parts of sucrose, 4-6 parts of yoghourt bacterium powder, 1-3 parts of gelatin, 2-4 parts of custard apple, 1-3 parts of a pumpkin seed juice, 1-3 parts of balsam pear and 1-3 parts of celery leaves. The blood sugar-reducing custard apple and honey yoghourt made through the method has good flavor and good mouthfeel, and the yoghourt made from custard apple and balsam pear also has blood sugar reducing health care efficacy.

The present invention relates to a process for the preparation of jam from custard apple and the custard apple jam thus obtained, said process comprising the step of (a) mixing a sweetening agent with custard apple juice; (b) partially dehydrating the mixture of step (a) below the temperature of 55° C.; (c) adding additives such as sweetening agent, preservatives, settling agent and other food additives and (d) boiling the mixture of step (c) at a temperature between 90-100° C. and cooling the mixture to obtain the jam.

The invention relates to an annona squamosa and konjak intercropping method. The method comprises the steps of land selection, soil preparation, planting, field management and harvesting, wherein in the step of planting, healthy annona squamosa plants are selected for planting, the row spacing ranges from 3 m to 5 m, the line spacing ranges from 2m to 3 m, and the annona squamosa plants are grafted seedlings with annona reticulata as the stock; 2-4 rows of konjak seed taros which are free of diseases and insect pests, have thick and strong top buds and have the weight smaller than 300g are selected and sown between every two rows of the annona squamosa plants, the row spacing ranges from 30 cm to 50 cm, and the line spacing ranges from 30 cm to 50 cm. The annona squamosa and konjak intercropping method can fully use light, heat, water and land resources in space and time, and has the advantage of being high in economic benefit.

The invention relates to the technical field of beverage making, in particular to lychee wine and a making method thereof. The lychee wine is made from, by weight, 30-50 parts of lychee, 4-8 parts of mulberry, 3-5 parts of yeast, 3-5 parts of distiller's yeast, 20-40 parts of red wine, 6-12 parts of gynura procumbens extractives, 6-8 parts of rambutan, 7-9 parts of wax apples, 4-8 parts of custard apples, 4-9 parts of orange peel, 4-8 parts of persimmon, 1-2 parts of cellulase, 1-2 parts of pectase, 4-12 parts of pomegranate and 2-4 parts of nutrient solution. The lychee wine is aromatic in flavor and unique in taste, contains abundant nutrients, has the obvious effects of lowering blood glucose and blood fat and helping digestion, raw material sources are extensive, the making technology is simple, and the lychee wine is suitable for being popularized in the field.

The invention discloses stomach-strengthening digestion-promoting fruit-flavored sweet glutinous rice dumplings and a preparation method thereof. The sweet glutinous rice dumplings are prepared from sweet glutinous rice dumpling flour and stuffing, wherein the sweet glutinous rice dumpling flour is processed and prepared from the following raw materials in parts by weight: glutinous rice flour, barley tea powder and pumpkin powder; and the stuffing is prepared from the following raw materials in preferable parts by weight: gooseberries, wax apples, kadsura coccinea, custard apples, eggfruits,cucurbita pepo linnaeus, Chinese torreya seeds, maltose, honey and wheat flour by the following steps of selecting, washing, mixing, grinding, baking, stirring, cracking, dicing and molding, and the nutritional value and high nutritional function of sweet glutinous rice dumplings can be improved. The sweet glutinous rice dumplings become a delicious food for people of all ages, and are a good giftfor relatives and friends. In the process for preparing glutinous rice water, the stickiness of sweet glutinous rice dumplings can be improved by adding maltose; the time for soaking glutinous rice is reduced to achieve rich fruit fragrance and better taste; and the sweet glutinous rice dumplings have crispy outside and shortened inside after being deep fried, and do not muddy soap or sticking teeth after being boiled with water, and have a smooth and tender taste.

The invention relates to the new applications of an annonaceous acetogenins compound V, in particular to the applications of the compound V for preparing an anti-cancer drug. Annonaceous acetogenins is extracted from the scratch stock of a custard apple seed with organic solvent, including ethanol, petroleum ether, ethyl acetate and chloroform, etc.; the annonaceous acetogenins is processed by silicagel column chromatography and eluted with chloroform-methanol, petroleum ether-ethyl acetate and ethyl-acetate-methanol; and the annonaceous acetogenins compound V is made. The content of the annonaceous acetogenins compound V is 50 to 90 percent of mass fraction. An endozoic anti-cancer pharmacological test shows that the annonaceous acetogenins compound V has a significant effect on inhibiting the growth of the cancer cells of a lung, a breast and a liver and the anti-cancer activity of the annonaceous acetogenins compound V is higher than chemo-treatment 5-S-Fu, so the annonaceous acetogenins compound V can be used for preparing the anti-cancer drug.

The honey fruit bread of the present invention belongs to the field of food. The honey fruit bread is rich in nutrition, does not contain additives, and the production method is simple to operate, and the raw materials are easy to obtain. Fruit components are added to make the bread taste refreshing, sweet, soft and tender. Smooth and tender, in addition, it also has the effects of strengthening the spleen and stomach, promoting blood circulation and reducing inflammation, preventing diseases, and beautifying the skin. A kind of honey fruit bread, is prepared by the raw material of following weight, wheat flour 100-150g, coconut milk 10-15g, jackfruit seed 50-80g, honey 10-15g, custard fruit 25-30g, carambola 5-8g, white granulated sugar 5‑8g, yeast powder 4‑6g.

The invention discloses custard-apple nutrient soybean milk. The custard-apple nutrient soybean milk is prepared from custard apples, soybeans, Chinese cabbages, black millet, water, Chinese forest frog oil, agaricus blazei murill, plumeria rubra, common sage herbs, folium ginkgo, daphne odora, high fructose corn syrup and sesame powder. A preparing method of the custard-apple nutrient soybean milk includes the following steps that 1, custard apple pulp is prepared; 2, mixed pulp is prepared; 3, black millet powder is prepared; 4, a nutrient solution is prepared; 5, soybean milk is prepared; 6, the mixed pulp, the black millet powder, the nutrient solution, the soybean milk and the sesame powder are mixed, the high fructose corn syrup is added, the mixture is homogenized and sterilized, and the custard-apple nutrient soybean milk is obtained. According to the custard-apple nutrient soybean milk and the preparing method, as the nutrient ingredients such as the custard apples and the Chinese cabbages are introduced into the soybean milk, and meanwhile health-caring beneficial ingredients such as the agaricus blazei murill and the sesame powder are added, taste is soft and smooth, flavor is unique, multiple rich nutrient ingredients such as proteins, amino acid and microelements are contained, digestion and absorption can be easy, and the good dietary therapy and health-caring effects are achieved.

The invention relates to the technical field of health-care beverages, in particular to an annona reticulata composition with a sleep improvement effect and a preparation method and application thereof. The annona reticulata composition with the sleep improvement effect is prepared from the following raw materials (by weight): 16-20 parts of annona reticulata, 15-20 parts of Astragalus membranaceus, 8-12 parts of cortex albiziae, 4-7 parts of tuber fleeceflower stems, and 2-5 parts of radix ophiopogonis. The annona reticulata composition provided by the invention contains simple components, issafe and harmless to human body, and has an outstanding effect of improving sleep.

The custard apple peel nanoparticles may be manufactured by extracting custard apple peels in a solvent, spraying the custard apple peel extracts into boiling water under ultrasonic conditions to produce a first mixture, sonicating the mixture, stirring the mixture, and drying the mixture to obtain custard apple peel nanoparticles. In an embodiment, the custard apple peel may be peel of Annona reticulata. In an embodiment, the custard apple peel nanoparticles may have improved antibacterial or antioxidant properties.

The custard apple peel nanoparticles may be manufactured by extracting custard apple peels in a solvent, spraying the custard apple peel extracts into boiling water under ultrasonic conditions to produce a first mixture, sonicating the mixture, stirring the mixture, and drying the mixture to obtain custard apple peel nanoparticles. In an embodiment, the custard apple peel may be peel of Annona reticulata. In an embodiment, the custard apple peel nanoparticles may have improved antibacterial or antioxidant properties.