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515 results about "Helianthus annuus" patented technology

Helianthus annuus, the common sunflower, is a large annual forb of the genus Helianthus grown as a crop for its edible oil and edible fruits. This sunflower species is also used as wild bird food, as livestock forage (as a meal or a silage plant), in some industrial applications, and as an ornamental in domestic gardens. The plant was first domesticated in the Americas. Wild Helianthus annuus is a widely branched annual plant with many flower heads. The domestic sunflower, however, often possesses only a single large inflorescence (flower head) atop an unbranched stem. The name sunflower may derive from the flower's head's shape, which resembles the sun, or from the impression that the blooming plant appears to slowly turn its flower towards the sun as the latter moves across the sky on a daily basis.

Highland barley, Litsea coreana and sweet potato beef jerky and preparation method thereof

The invention discloses highland barley, Litsea coreana and sweet potato beef jerky and a preparation method of the highland barley, Litsea coreana and sweet potato beef jerky. The highland barley, Litsea coreana and sweet potato beef jerky comprises the following raw materials, by weight ratio, 50-60 parts of beef jerky, 1-1.5 parts of salt, 2-3 parts of soybean sauce, 1-2 parts of monosodium glutamate, 5-10 parts of white sugar, 1.5-2 parts of yellow rice wine, 0.2-0.3 part of tsaoko amomum fruits, 0.5-0.8 part of Chinese red pepper, 0.3-0.4 part of cinnamon, 0.4-0.6 part of dried orange peel, 0.2-0.3 part of radix angelicae, 0.4-0.6 part of fresh ginger, 0.1-0.2 part of grape leaves, 5-8 parts of highland barley, 10-15 parts of Litsea coreana, 3-5 parts of dogbane leaves, 2-4 parts of mint, 1-2 parts of sunflower discs, 2-3 parts of wild chrysanthemum flowers and 8-12 parts of sweet potato powder. The highland barley, Litsea coreana and sweet potato beef jerky has the advantages of being rich in nutrition, red and bright in color and luster, tasty and special in flavor, having high elasticity and chewiness, Litsea coreana fragrance and sweet highland barley and sweet potato fragrance, and being novel, and is leisure food which is green, healthy, non-additive, suitable for people of all ages and both sexes, and capable of satisfying requirements of different crowds.
Owner:BENGBU FENGMU BEEF & MUTTON PRODS

Cassava straw silage and preparation method thereof

The invention discloses cassava straw silage and a preparation method thereof. The silage is prepared from, by weight, 150-200 parts of cassava straw, 30-35 parts of sunflower stems and leaves, 10-20 parts of sweet potato vine, 30-40 parts of corn straw, 30-50 parts of banana leaves and 10-15 parts of sticktight, and straw leavening agents are added according to the proportion of 11g/kg of the total mass of the mentioned raw materials. According to the cassava straw silage and the preparation method thereof, the cassava straw serves as the main raw material, the sunflower stems and leaves, the sweet potato vine, the corn straw, the banana leaves and the sticktight serve as auxiliary materials, the straw leavening agents are used for fermenting the raw materials, and a great amount of microorganism mycoprotein and beneficial metabolite are generated and accumulated. What's more important, the effect of microorganism culture in the straw leavening agents is utilized, cellulose and lignin in the cassava straw and the corn straw are degraded, meanwhile, the sweet potato vine, the banana leaves and the sunflower stems and leaves are added, all the constituents work together to improve palatability of the cassava straw, improve digestibility and enrich nutrient compositions of the silage, and the silage can be stored for a long time without mildewing or rotting.
Owner:广西武宣金泰丰农业科技发展有限公司

Method for extracting natural low-ester pectin from sunflower heads

The invention relates to a method for extracting natural low-ester pectin from sunflower heads. The method comprises the following steps: washing; extracting; carrying out ultrafiltration desalination; carrying out ion exchange to remove residual salt; carrying out spray drying; carrying out reverse osmosis; and recovering calcium citrate, wherein a chelating agent used for extraction is sodium citrate, the concentration is 0.4%-1.0% (sodium citrate: water), the extraction solid-to-liquid ratio is 1:20-1:50 (sunflower head dry powder: water), the pH is regulated to 2-4, then a great part of salt is removed by using an ultrafiltration membrane with the interception molecular weight of 5000-10000 Da, and the residual salt is removed by adopting the ion exchange. The method disclosed by the invention can achieve the pectin extraction rate by 10%-15% (in terms of galacturonic acid on raw materials) and is capable of removing the salt by more than 90% through the ultrafiltration desalination; and as for the prepared low-ester pectin, the esterification degree is 25%-30%, the amidation degree is 3%-10%, the content of the galacturonic acid is 65%-80% (on the pectin), and the weight-average molecular weight is 200-300 kDa. According to the method, the sodium citrate as the chelating agent has very high safety and can realize calcium citrate recovery through the addition of calcium hydroxide after reverse osmosis.
Owner:JIANGNAN UNIV

Mulberry and pine needle rice wine and preparation method thereof

The invention discloses a mulberry and pine needle rice wine and a preparation method thereof. The rice wine comprises the following raw materials by weight: 60-70 parts of glutinous rice, 5-8 parts of mulberry, 10-15 parts of pine needle, 2-3 parts of rhizoma phragmitis, 1-2 parts of phellodendron, 2-3 parts of pipewort, 1-2 parts of rehmannia leaf, 1-2 parts of sunflower floral disc, 2-3 parts of malt, 3-5 parts of rock sugar, 8-12 parts of distiller's yeast and 20-30 parts of yellow rice wine. The invention utilizes a leaching liquor of Chinese herbal medicines including rhizoma phragmitis, phellodendron and pipewort; nutrition of mulberry and functions of the Chinese herbal medicine can be given full play, and the two complement each other to enhance nutrition efficacy of the rice wine. The rice wine prepared by the invention has good mouthfeel, strong fragrance, acid and sweet taste, and efficacies of clearing heat, purging fire, dispelling wind and heat, soothing the liver, resolving depression, helping digestion, strengthening stomach, promoting the production of body fluid to quench thirst, rectifying qi and regulating the middle warmer; besides, the rice wine has no toxic or side effect, suits people of various groups and is a brand new nutritional and healthful wine.
Owner:广西德保品成农业科技有限公司

Method for protecting natural enemy insects by planting sunflower luring belt in tobacco field

InactiveCN103598037AHarm controlPromotes natural controlPlant protectionEcological environmentMyzus persicae
The invention discloses a method for protecting natural enemy insects by planting a sunflower luring belt in a tobacco field and belongs to the technical field of plant protection. The method maintains the existing tobacco cultivation mode, a line of sunflowers are planted in the periphery of the same tobacco field per 667 m<2>, a sunflower is planted in each end of each tobacco moisture block in the tobacco field, and the sunflowers are planted 25 days before the tobacco is transplanted. By means of the method, a luring and protection effect of the sunflowers on the natural enemy insects of the tobacco is effectively achieved, habitat adjustment is conducted, a habitat island in a tobacco filed ecological system is built and protected, an ecological environment favorable for proliferation of the natural enemy insects of tobacco is created, the total number of the natural enemy insects is increased by 30.35%, diversity index and evenness index of the natural enemy community are both increased, dominant concentration index is reduced, myzus persicae average plant damaging rate is reduced by 36%, damage conducted by injurious insects is effectively controlled, and a natural control effect of natural enemies on the injurious insects is promoted.
Owner:INST OF AGRI ENVIRONMENT & RESOURCES YUNNAN ACAD OF AGRI SCI +1
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