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159 results about "Indocalamus" patented technology
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Indocalamus is a genus of about 35 species of flowering plants in the grass family Poaceae, native to China, Vietnam and Japan. They are quite small evergreen bamboos normally up to 2 m (6.6 ft) in height, initially forming clumps and then spreading to form larger thickets. They have thick, glossy leaves. Ruo leaves use to wrap foods like rice during dragon boat festival, originate in fujian refer to Indocalamus longiauritus originally but now are nonspecific to just about any leaf wrap.
Bamboo shoot clothing packaging box and production process thereof
The invention relates to a packaging box, in particular to a bamboo shoot clothing packaging box which is formed by adopting bamboo shoot clothing (commonly called bamboo shoot shells, bamboo shells and indocalamus shells) made of moso bamboos (phyllostachys pubescens), phyllostachys parvifolia, dendrocalamus latiflorus, phyllostachys praecox, fargesia utilis, overlord bamboos and the like as raw materials (give priority to the moso bamboos) and processing through the processes of raw material purchasing and storage, rinsing, harmless treatment (insect control, mildew prevention, fiber softening, color development and mercerization), washing, drying, flattening, cutting, gluing (glue spraying or blanching and gluing), collage (blanching and collage), polishing, laser printing, inspecting, warehousing and the like. The bamboo shoot clothing packaging box has the main characteristics of moisture absorption and mildew prevention, insect control and corrosion resistance, stain repellence and scale prevention, is an ideal preferred package of tea leaves, tobaccos, food, instruments, jewelry and other products and has very extensive purpose; meanwhile, the bamboo shoot clothing packaging box is fashionable and attractive in appearance, realizes low carbon and environmental protection, is durable and fully embodies the change of wastes into valuables; moreover, a new high-quality laying and decoration material and a processing technology can be provided for the packaging industry in China.
Owner:CHIBI JIAXIANG BAMBOO SHOOT DEV
Preparation method of sticky rice dumplings
The invention provides a preparation method of sticky rice dumplings. The sticky rice dumplings take sticky rice, beans and meat as main materials. The preparation method comprises the following steps of: cutting the meat into pieces; adding cooking wine, salt, white sugar, soy sauce and monosodium glutamate into the meat for salting for 10-30 hours; preparing ingredients and spices; soaking and seasoning the sticky rice and the beans; putting the meat at center, covering the meat with the beans, and then putting the sticky rice at an outermost layer; wrapping the materials with broad-leaf indocalamus palm leaves; sufficiently cooking and vacuum-packaging the materials to obtain the sticky rice dumplings. The preparation method provided by the invention can be used for normalizing the production process of the stick rice dumplings which are traditional food in south China, and more nutrient-rich, fragrant, smooth and tender foods are provided for residents in areas without the sticky rice dumplings.
Owner:禤永明
Method for simultaneously preparing indocalamus leaf volatile oil, total flavone and total polysaccharide
InactiveCN102671017AImprove resource utilizationAvoid wastingAntipyreticDigestive systemOrganic solventDissolution
The invention discloses a method for simultaneously preparing indocalamus leaf volatile oil, total flavone and total polysaccharide, which comprises the following steps: taking indocalamus leaf powder and adding water of 5-12 times in weight; dipping for 0-4h; extracting for 2-12h through a steam distillation method; extracting through organic solvent to obtain the volatile oil; keeping the extracted medicine liquid for later use; adding 20-50% of ethanol of 6-12 times in raw dose mass by weight into the medicine dreg; carrying out backflow extraction for 2-3 times of 0.5-1.5h each time; filtering; combining each extracted liquid and extracting the medicine liquid after extracting the volatile oil; depressurizing and concentrating so as to obtain the extractive; adding water for dissolution; making the concentration of the loading solution be 0.4-1.0 g / ml by raw dose mass; passing through macroporous resin, wherein the absorbing flow speed is 1-3 BV / h, and the resin column height ratio is 1:5-8; firstly eluting using water for 2-4 BV; depositing the eluting liquid using the ethanol; drying to obtain the polysaccharide; subsequently eluting using 40-90% of ethanol for 3-6 BV, wherein the elution flow speed is 0.8-2 BV / h; and concentrating the eluting liquid and drying to obtain the total flavone.
Owner:HUBEI CHANGYOU MODERN AGRI CO LTD
Method for preserving meat products
InactiveCN102511539AImprove sensory qualityExtended shelf lifeMeat/fish preservation by coatingAcetic acidNatural substance
The invention discloses a method for preserving meat products, comprising the following steps: dissolving chitosan with acetic acid, then mixing a chitosan solution with an Indocalamus leaf extract product to obtain a mixed solution, soaking the meat products to be preserved in the mixed solution and draining to form a film on the meat surface, and then packaging with a polyethylene film and storing in a 4 DEG C refrigerator. The method has the advantages of simple process and easy operation. The selected materials are obtained by processing natural substances and can be directly used for food preservation and have edible safety and good fresh-keeping effect. The method can solve the problem that the juice seeping from the meat products in the processes of storage, transportation and saleinfluences the product quality, can effectively control meat fat oxidation, color variation and microbial proliferation in the storage period, obviously raises the product sensory quality and prolongthe shelf-life, and provides a novel approach for meat preservation.
Owner:KUNMING UNIV OF SCI & TECH
Digestive soft-shelled turtle feed and production method thereof
InactiveCN104171604AImprove palatabilityIncrease appetiteAnimal feeding stuffAdditive ingredientLeonurus japonicus
The invention discloses a digestive soft-shelled turtle feed. The digestive soft-shelled turtle feed is characterized by being prepared from the following raw materials in parts by weight: 6-8 parts of shelled shrimp, 13-16 parts of pig bone meal, 14-17 parts of diced sweet potatoes, 15-18 parts of diced potatoes, 9-11 parts of mushroom, 10-13 parts of indocalamus leaves, 6-11 parts of Chinese hawthorn seeds, 19-23 parts of black glutinous rice, 18-22 parts of decoated mung bean, 7-9 parts of goat milk powder, 0.2-0.4 part of leonurus japonicus, 0.1-0.3 part of citrus aurantium, 0.3-0.5 part of ocimum basilicum L., 5-8 parts of auxiliaries, and a proper amount of water. The digestive soft-shelled turtle feed is excellent in palatability, good in food calling property, the digestive soft-shelled turtle feed not only has better bactericidal and antivirus capabilities, but also has better digestibility function by adding traditional Chinese medicine components such as citrus aurantium, ocimum basilicum L. and leonurus japonicus, the appetite of soft-shelled turtles can be increased, the weight increase speed of the soft-shelled turtles is fast and the meat quality and mouth feeling of the soft-shelled turtles are not affected, and the culture benefits can be remarkably increased.
Owner:张久兵
Bamboo wine rice with rice-pudding fragrance and preparation method thereof
InactiveCN103461841ADelicate tasteGood for stomach and digestionFood preparationSalvia miltiorrhizaCoix
The invention discloses a bamboo wine rice with rice-pudding fragrance, which is prepared by the following raw materials by weight: 70-80 parts of glutinous rice, 30-40 parts of coix seeds, 8-10 parts of euryale seeds, 6-7 parts of durian fruits, 2-3 parts of haw, 1-2 parts of largehead atractylodes rhizomes, 1-2 parts of red sage roots, 2-3 parts of ligustrum fruits, 1-2 parts of acanthopanax root barks, 1-2 parts of evening primrose, 1-2 parts of mulberry barks, 1-2 parts of ophiopogon roots, 2-3 parts of cape jasmine, 1-2 parts of jerusalem artichoke, 1-2 parts of cattail pollens, and a proper amount of indocalamus leaves and bamboo wine. According to the invention, when cooking glutinous rice and other nutrition rice, jerusalem artichoke leaves are added, thereby the product has delicate fragrance of bamboo leaf, and the produced rice grain type composite rice has fine mouthfeel with heavy bamboo fragrance and elegant bouquet; traditional Chinese medicine components are added, thereby the composite rice has the efficacies for strengthening stomach, improving digestion, invigorating energy and spleen, nourishing liver and kidney, clearing heat and cooling blood.
Owner:ANHUI LV ZHEN FANG AGRI SCI & TECH
Preparation method of long-shelf-life rice cake wrapped in indocalamus leave
The invention relates to a preparation method of a long-shelf-life rice cake wrapped in an indocalamus leave, belonging to the technical field of food processing. The preparation method comprises the following steps: rolling up a cooked rice cake with an indocalamus leaf, tightly closing the rolling openings at two ends of the indocalamus leaf using a vacuum packaging method, and then performing high-temperature and high-pressure sterilization on the rice cake that is wrapped in the indocalamus leaf and sealed after vacuum packaging. The rice cake prepared by the method provided by the invention is wrapped in the indocalamus leaf and then packaged in vacuum and sterilized, so that the rice cake has a longer shelf life under storage conditions at normal temperature; moreover, the indocalamus leaf wrapping enables the sterilized cake to keep a good shape, and the sterilization allows frangrance of the indocalamus leaf to fully permeate into the rice cake so as to endow the rice cake with fresh and sweet fragrance which is intense and delicate. The rice cake wrapped in the indocalamus leaf is green healthy food which tastes fresh, looks beautiful and is convenient for storage and consumption. The preparation method of the rice cake wrapped in the indocalamus leaf provided by the invention is simple in processing and easy to realize large-scale production.
Owner:JIANGNAN UNIV
Method for preparing Qianliang tea
A method for preparing Qianliang tea relates to preparation technology of bamboo packaged brick tea, which comprises steps of raw material preparation, raw material screening, blending, packing through weighting, steaming, basket producing, basket laying, basket filling, opening locking, bundling and pressing, airing to achieve forming, flower hoop collecting, compressing to achieve forming and drying. The method for preparing the Qianliang tea is characterized in that the raw material preparation is to prepare sun-dried raw dark green tea or smokeless baked raw dark green tea; the steam temperature in a tea steaming boiler is controlled at least at 101 DEG C to achieve the steaming; the basket paving is that palm sheets are laid on the inner side of a bamboo basket, and fresh indocalamus leaves are laid on the inner sides of the laid palm sheets; and at least seven rounds are needed to be pressed to achieve the bundling and the pressing. The Qianliang tea does not have phenomena of heartburn and mould spoilage, has no excessive bitter taste and smoke taste, and is sweet after taste, fresh and fast in inclusion transformation. The storage period of the Qianliang tea is shortened, the Qianliang tea can be ripened by being stored for one to two years, quality of the Qianliang tea is greatly improved, and the Qianliang tea has drinking and collection value compared with traditional Qianliang tea.
Owner:谭伟中
Closed plastic film bagged Zongzi (pyramid-shaped dumpling food) and production technology
InactiveCN1449973AWon't be lostImprove sealingPackagingFood preparationChinese traditionalEngineering
Owner:HUZHOU ZHULAODA FOODS
Black tea biscuit and preparation method thereof
The invention discloses a black tea biscuit. The black tea biscuit is made of, by weight, 30-50 parts of flour, 3-5 parts of black tea, 10-20 parts of oat flour, 3-8 parts of yak butter, 10-15 parts of egg liquid, 1-2 parts of platycodon grandiflorus, 1-2 parts of jasmine, 1-2 parts of flastern milkvetch seeds, 1-2 parts of tangerine peel, 1-2 parts of rhodiola rosea, 1-2 parts of abrus herb, 0.3-0.7 part of salt, 1-1.5 parts of baking powder, 0.1-0.3 part of essence, 2-5 parts of powdered sugar, 5-10 parts of honey, 1-2 parts of indocalamus, 1-2 parts of chenopodium album, 0.3-0.5 part of cardamine hirsuta and proper water. The black tea biscuit is convenient to carry, rich in flavor and pretty high in nutritional value, and the platycodon grandiflorus, the jasmine, the flastern milkvetch seeds, the tangerine peel, the rhodiola rosea and the like have great blood fat reducing efficacy. In addition, the black tea biscuit has healthcare functions such as detoxifying, defaecating, digestion promoting, intestinal cleaning and the like, and is long in shelf life and unique in flavor.
Owner:ANHUI TIANFANG TEA IND GROUP
Hand sanitizer and preparation method thereof
The invention discloses a hand sanitizer and a preparation method thereof. The hand sanitizer is prepared from the following components in parts by weight: 9-11 parts of sodium lauryl polyoxyethylene sulfate, 7-9 parts of sodium lauroyl sarcosine, 3-4 parts of nonylphenol polyoxyethylene ether, 0.8-1.5 parts of sodium chloride, 2-3 parts of isopropyl myristate, 11-13 parts of indocalamus leaf, 9-11 parts of rhizoma galangae, 6-8 parts of chitosan, 3-5 parts of clove oil, 2-4 parts of litsea cubeba oil, 5-7 parts of sodium alginate, 4-6 parts of jojoba oil and 110-130 parts of de-ionized water. According to the hand sanitizer disclosed by the invention, various components are environment-friendly, and especially the hand sanitizer contains various plant essence ingredients; by virtue of a comprehensive 'synergistic effect' generated by the various components, the hand sanitizer is obvious in sterilizing effect and is capable of effectively moisturizing skin; and meanwhile, the hand sanitizer is capable of moisturizing the skin to keep the skin more smooth after being used for a long term.
Owner:东莞市中豪优美实业有限公司
Camellia semiserrata stocking cutting and cleft drafting culture technology
The invention discloses a camellia semiserrata stocking cutting and cleft drafting culture technology. The technology includes the procedures of stock processing, cion selecting, stock cutting, cion cutting, cion inserting and binding, moisturizing and shading, after-grafting managing and grafting in the first ten days from May to July every year. The complete root system of a big tree is sufficiently used, enough water and nutrients can be supplied to cion, one to two branches are kept on the original tree, and the grafted part is shaded; meanwhile, through the photosynthesis of the branches, nutrients are provided for grafting cion, branch buds below an incision are cut off, the grafting union is healed early, the growth and development of the grafted plant is strong, the stock union is rapid in healing, the big tree grafting survival rate is high, the reproductive material consumption is small, and the culture cost is low; in addition, an indocalamus shell serves as the shading material and is environmentally friendly, economical, good in ventilation performance and high in grafting survival rate.
Owner:CHONGQING ACADEMY OF FORESTRY SCI
Bamboo leaf tea and preparation method thereof
InactiveCN103609803AKeep the original ecological shapeDoes not require high temperature finishingTea substituesRoom temperatureIndocalamus
The invention discloses bamboo leaf tea and a preparation method of the bamboo leaf tea, belonging to the technical field of tea beverage processing. The preparation method of the bamboo leaf tea comprises the following steps: collecting fresh and tender bamboo leaves and removing the petioles; drying the washed and drained bamboo leaves in the sun until the moisture content is reduced by 30%-60%; keeping the dried bamboo leaves at the temperature of -10-0 DEG for 0.5-3 hours, then putting the bamboo leaves into air until the temperature of the aired bamboo leaves reaches the room temperature; baking the bamboo leaves at the temperature of 30-60 DEG for 1-3 hours to get the needlelike bamboo leaf tea; packing the baked bamboo leaf tea with a paper bag and wrapping the tea bag with indocalamus leaves. The bamboo leaf tea prepared by adopting the method has high tea polyphenol content and has good effect of diminishing inflammation.
Owner:何莉 +1
Preparing method of microwave traditional Chinese rice-pudding
Owner:ZHEJIANG QINGLIAN FOOD
Indocalamus leaf freshness-keeping method
The present invention relates to a fresh-keeping method for indocalamus leaf, and it includes the following steps: disinfecting the fresh indocalamus leaf in high-temp. tank and colouring by adding lemon yellow and bright blue, cooling in cooling pool, sorting, centrifugal drying, vacuum packaging, disinfecting, secondary cooling and boxing so as to implement said invention. Its fresh-keeping time can be up to three years. Said fresh-keeping indocalamus leaf can be used for wrapping Chinese food tzuntze.
Owner:张元明
Indocalamus leaf (bamboo leaf) baking method
InactiveCN102506565ADehydration fastFast solid fatDrying solid materials with heatDrying machines with local agitationAir volumeHigh probability
The invention discloses an indocalamus leaf (bamboo leaf) baking method. According to the method, a hot air baking method is adopted; and the method comprises the following process flow of: sorting and stacking fresh indocalamus leaves; filling; baking (including high-temperature fixation, medium and high-temperature exhaust, grease fixing and green color keeping and medium and low-temperature drying); discharging; cooling; and packing into pieces. The baking comprises the high-temperature fixation step, the exhaust, dehydration, grease fixing and green color keeping step and the drying step, wherein the initial temperature is 110-120 DEG C and the air volume is 1-5 m<3> / m in the high-temperature fixation step; the air volume is 5-10 m<3> / m in the exhaust, dehydration, grease fixing and green color keeping step; the exhaust is performed for 2-4 hours; and the temperature of the drying is 70-80 DEG C. By using the method, the problems of difficulty in protection of natural quality, high probability of running fragrance away and fading, yellow and green indocalamus leaves and non-flat curling existing in the conventional indocalamus leaf baking method are solved.
Owner:黄山市徽顶箬业有限公司
Toxin-expelling lotus leaf fragrance and crab meat artificial rice and preparation method thereof
InactiveCN105231130AGuaranteed appearanceIncrease stickinessFood ingredient functionsFood preparationTrace elementLilium
The present invention discloses toxin-expelling lotus leaf fragrance and crab meat artificial rice which is prepared from the following raw materials in parts by weight: 95-100 parts of polished round-grained rice flour, 20-30 parts of glutinous rice flour, 30-35 parts of chickpea flour, 10-13 parts of crab meat, 1-2 parts of fresh ginger, 3-4 parts of rice wine, 3-4 parts of lily, 3-4 parts of fresh lotus leaves, 1-2 parts of chrysanthemum leaves, 1-2 parts of indocalamus leaves, 1.3-1.6 parts of phoenix tree leaves, a proper amount of starch, a proper amount of salt and a proper amount of water. The artificial rice has two coating layers, so that the artificial rice is not prone to being deformed and broken at the time of soaking and cooking to better keep the grain shape; the glutinous rice flour has better viscosity to strengthen the viscosity, elasticity and extensibility between materials; the crab meat contains rich proteins and trace elements, has a very good nourishing effect to the body, and has effects in clearing away heat and toxic material, tonifying bone and replenishing marrow, and nourishing hepatic yin; and the cooperation of crab meat and lotus leaves with a heat-clearing effect can help expel toxin. The lotus leaf-wrapped crab meat is boiled in the rice wine to remove the crab meat smell, which also increases the fragrance of lotus leaves for the artificial rice.
Owner:ANHUI FUNING RICE IND CO LTD
Flower zongzi and making method thereof
The invention discloses flower zongzi and a making method thereof. The flower zongzi is made from, by weight, 40-60 parts of sticky rice, 6-8 parts of daisy, 15-25 parts of white granulated sugar, 4-6 parts of lotus flower, 15-25 parts of honey, 6-8 parts of rhodiola, 4-6 parts of peach blossom, 4-6 parts of gardenia and a plurality of chequer-shaped indocalamus leaves. Daisy, lotus flower, rhodiola, gardenia and peach blossom added to the stuffing of the flower zongzi are fragrant, tender and smooth. The flower zongzi is rich in vitamins and can repel moisture and wind, relieve heat, treat endocrine dyscrasia, resist radicals, resist aging and eliminate fatigue. Meanwhile, the flower zongzi tastes special and has a health care function.
Owner:张立涛
Non-hot processing method for zongzi leaves
InactiveCN102837888AReduce production energy consumptionNo water consumptionFlexible coversWrappersWaxFood safety
The invention relates to a non-hot processing method for zongzi leaves, which comprises the following steps of: soaking indocalamus leaves which sufficiently grow up, but are not provided with obvious wax layers in aqueous solution of sodium hydroxide so as to dewax, soften and clean the indocalamus leaves; taking out the indocalamus leaves, cleaning the indocalamus leaves, draining the indocalamus leaves and then pickling the indocalamus leaves in salt or aqueous solution of salt; and finally, taking out the indocalamus leaves, rinsing the indocalamus leaves in the aqueous solution of salt clean, then classifying the indocalamus leaves according to the standard of the zongzi leaves, respectively placing the indocalamus leaves into plastic bags for food packaging and carrying out vacuum sealing on the plastic bags. The method not only has no energy consumption caused by heating, but also has no water consumption caused by using the previous rehydration process, also has no food safetyhazard and is a processing method which is energy-saving, can be used for reducing the consumption and is convenient and safe.
Owner:HUNAN AGRICULTURAL UNIV
Extraction method of indocalamus leaf volatile oil
The invention relates to an extraction method of an indocalamus leaf volatile oil, and belongs to the field of plant volatile oil extraction. The extraction method comprises the processing steps: fermenting an indocalamus leaf powder by cellulase; after fermentation, extracting the raw material by an ultrasonic-microwave method; and leaching the extraction liquid with an organic solvent, drying with anhydrous sodium sulfate, carrying out reduced pressure concentration and other steps, and thus obtaining the indocalamus leaf volatile oil. The extraction method has the advantages of simple process, small energy consumption, mild reaction conditions, and high yield of the product, and overcomes the shortcomings that a traditional steam distillation method wastes time and energy and a product is easy to lose.
Owner:NANJING ZELANG MEDICAL TECH
Flower rice dumplings and preparation method thereof
The invention discloses flower rice dumplings and a preparation method thereof. The flower rice dumplings are prepared from the following raw materials in parts by weight: 40-50 parts of glutinous rice, 4-8 parts of rose flower, 4-8 parts of lotus flower, 4-8 parts of osmanthus fragrans flower, 4-8 parts of gardenia flower, 4-8 parts of jasmine flower, 10-20 parts of honey, 10-20 parts of white granulated sugar and a plurality of leaves of chequer-shaped indocalamus. According to the flower rice dumplings disclosed by the invention, as the rose flowers, the lotus flowers, the osmanthus fragrans flowers, the gardenia flowers and the jasmine flowers are added in rice dumpling stuffings, the flower rice dumplings are fragrant, tender and smooth, contain rich vitamins and are capable of removing dampness, expelling wind, relieving summer heat, clearing heat, improving endocrine dyscrasia, resisting free radicals and ageing and also eliminating fatigue; meanwhile, the flower rice dumplings are unique in taste and also have health efficacy.
Owner:胡伟东
Wine crucian capable of reducing blood sugar and preparation method of wine crucian
InactiveCN103892338ANot easy to loseNutritiousFood ingredient functionsFood preparationFlavorBARLEY GRASS
The invention discloses a wine crucian capable of reducing blood sugar. The wine crucian is prepared from the following raw materials in parts by weight: 140-180 parts of crucian, 300-350 parts of white wine, 25-30 parts of corn grains, 10-15 parts of sweet-scented osmanthus honey, 6-8 parts of mulberry leaf powder, 4-5 parts of medlar, 1-2 parts of grape leaves, 1-2 parts of angelica, 2-3 parts of cyclocarya paliurus leaves, 3-4 parts of eucommia ulmoides, 2-3 parts of radix achyranthis bidentatae, 1-2 parts of sweet broomwort herb, 2-3 parts of common clubmoss herb, 10-15 parts of barley grass powder, 8-10 parts of nutrition powder and a proper amount of indocalamus leaves and coix seed oil. According to the wine crucian, the crucian is fried, so that the nutrition of the crucian is not easily lost; corn grain rice and the sweet-scented osmanthus honey are stuffed in the crucian maw; the crucian is wrapped with the indocalamus leaves and is soaked in medicated wine with the Chinese herbal medicine raw materials for 30-40 hours, so that the crucian meat is fully flavored; the wine crucian is fragrant inside and outside, has the wine aroma, can intoxicate people, and is relatively good in mouth feel and unique in flavor; the nutrition powder is added when the crucian is cooked, so that the crucian is relatively rich in nutrition and relatively high in health value.
Owner:ANHUI JINYING AGRI TECH
Method for cultivating and acclimating wild indocalamus leaves artificially
InactiveCN102379205ATo promote metabolismImprove germination rateHorticultureMedium densityBamboo shoot
The invention relates to a method for cultivating and acclimating wild indocalamus leaves artificially. The method is characterized by comprising the following steps of: 1) selecting transplanting varieties, namely selecting wild indocalamus seedlings which grow in relatively poor conditions and have vigorous growth vigor and large laminae; 2) transplanting and propagating, namely selecting a transplanting field, making preparation for ploughing and sowing; intertilling, so that the depth of loosening soil is between 25 and 35 centimeters, dividing ridges, and arranging a drainage ditch; lifting seedlings, transplanting, and performing vegetative propagation, namely transplanting from October in the current year to May in the next year; after the seedlings are lifted, pruning the original root whips completely and reserving fibrous roots; planting in a large field in the original natural growth direction of the indocalamus leaves in a medium density mode, wherein the planting depth is between 20 and 30 centimeters; 3) performing fertilizer and water management, namely fertilizing according soil fertility and a soil measuring formula, and preferably applying an organic fertilizer to the roots; and 4) picking and cultivating rationally, namely avoiding picking in the current year, and picking seldom in the second year to achieve an effect of closing in the third year. By the method, the problem of cultivating and acclimating the wild indocalamus leaves artificially is solved, the metabolism of indocalamus and the flourishing of the root whips are promoted, and the germination rate of bamboo sprouts is improved.
Owner:黄山市徽顶箬业有限公司
Flos Abelmoschus manihot after-sun repair gel sleeping mask and preparation method thereof
InactiveCN110946797AImproves antioxidant activityHas anti-aging effectsCosmetic preparationsToilet preparationsCelluloseHippophae
The invention provides a flos Abelmoschus manihot after-sun repair gel sleeping mask and a preparation method thereof, which relates to the technical field of skin care products, the sleep mask is prepared from the following raw materials in percentage by weight: 0.04 to 0.11 percent of flos Abelmoschus manihot total flavonoids; 0.01 to 0.03 percent of hippophae rhamnoides leave total flavonoids;0.01 to 0.03 percent of indocalamus leaf total flavonoids; 0.015 to 0.03 percent of cistanche polysaccharide; 0.05 to 0.1 percent of plant essential oil, 0.3 to 0.6 percent of carbomer 940, 0.1 to 0.2percent of sodium carboxymethyl cellulose, 0.6 to 1.3 percent of hydrogenated castor oil, 0.02 to 0.08 percent of hyaluronic acid, 0.3 to 0.6 percent of triethanolamine, 10 to 16 percent of a humectant, and 0.01 to 0.2 percent of a preservative, and the balance of deionized water. The flos Abelmoschus manihot total flavonoids, the hippophae rhamnoides leave total flavonoids, the indocalamus leaftotal flavonoids and the cistanche polysaccharide are synergistically matched, so that the prepared sleeping mask is stable in performance, has excellent film forming performance, can improve skin elasticity and smoothness, enables skin to be compact, has a good whitening effect, and can reduce wrinkles to a certain extent.
Owner:安徽云指智数据科技有限公司
Method for extracting and purifying total flavonoids from Indocalamus leaves
InactiveCN105169094AHigh yieldImprove biological activityFood preparationPlant ingredientsFood additiveFiltration
The invention belongs to the technical field of natural product separation, food additives and medicines, and in particular relates to a method for extracting and purifying total flavonoids from Indocalamus leaves. The method comprises the following steps: a, washing, drying and crushing Indocalamus leaves; b, presoaking the crushed Indocalamus leaves for 20-60min by using saturated lime water, adding ethanol aqueous solution, then adjusting the acidity and alkalinity of the system to be nearly neutral, performing heating extracting for more than or equal to 30min by controlling the heating extraction temperature to be 50-70 DEG C, and then performing vacuum suction filtration to obtain total a flavonoid extract; c, performing evaporating concentration on the total flavonoid extract, adsorbing by using macroporous resin, washing with water, and then eluting with ethanol aqueous solution to obtain eluent; and d, performing evaporating concentration on the eluent, and performing freeze drying to obtain the total flavonoids. The method provided by the invention has the beneficial effects that the yield of the total flavonoids is relatively high, the concentration of the ethanol solution used during extraction is relatively low, and the temperature during extraction is relatively low.
Owner:武汉工商学院
Ferment mouthrinse for treating dental ulcer and preparation method thereof
ActiveCN104888007APromote heat-clearing and fire-fightingRelieves and Relieves Mouth UlcersCosmetic preparationsMake-upAdditive ingredientFiltration
The invention discloses ferment mouthrinse for treating dental ulcer and a preparation method thereof. The ferment mouthrinse comprises the fermentation liquor of the following raw materials: apples, carrots, tangerine skin, cucumbers, lemons, indocalamus leaves, pineapples, lindera umbellate and sabina pingii. The preparation method comprises the following steps: (1)uniformly mixing purified water, ethanol and plant ferment stoste to obtain a preparation solution; (2) performing preliminary fermentation on the raw materials in a material tank filled with the preparation solution, and obtaining a preliminary product solution through filtration; (3) performing fermentation ripening on the preliminary product solution to obtain a product ripening solution; (4) performing stirring, still standing and pressure filtration on the product ripening solution to obtain the ferment mouthrinse. The raw materials of the ferment mouthrinse are scientifically combined and take effects cooperatively; the ferment mouthrinse acts on the dental ulcer surface and can promote proliferation of probiotic and kill harmful bacteria; the nutritional ingredients in the raw materials can supplement histocyte nutrition, and the ferment ingredient can promote skin metabolism and wound healing to realize the effect of treating both the symptoms and root cause.
Owner:JILIN AODONG OHTAKA ENZYME
Whey protein selenium-enriched biological feed and application thereof
InactiveCN109430526APromote lactationHas the effect of invigorating bloodFood processingAnimal feeding stuffBiotechnologyWHOLE ANIMAL
The present invention relates to the technical field of feed processing and particularly relates to a whey protein selenium-enriched biological feed and an application thereof. According to the research of the applicant, a lactic acid bacterium source selenium is prepared by chelating lactic acid bacteria with selenium element, can maintain a relatively high activity in animal gastric juice of high acidity, and can protect intestinal tracts of animals. At the same time, milk discharged from animal mammary glands is the highest part of selenium conversion in the whole animal body, therefore, the present application studies to develop the selenium-enriched feed. The feed consists of whey protein powder, bean powder, chequer-shaped indocalamus leaves, safflower carthamus, an enzyme preparation and a lactic acid bacterium source organic selenium solution, wherein the bean powder is composed of soybean powder, black bean powder and broad bean powder; and the enzyme preparation is composed of complex protease and carboxypeptidase. The whey protein selenium-enriched biological feed is reasonable in components, has a good synergistic effect, can effectively protect intestinal and mammary gland functions of animals, and improves conversion rate of selenium in mammals.
Owner:广西壮佳霖农业投资有限公司
Method for extracting general flavones from chequer-shaped indocalamus leaves
ActiveCN105998792AImprove solubilityEfficient extractionFood sciencePlant ingredientsHigh pressureSolvent
Owner:JIAXING VOCATIONAL TECHN COLLEGE
Abalone rice dumplings
The invention discloses abalone rice dumplings. The rice dumplings consist of the following raw materials in parts by weight: 100-120 parts of polished glutinous rice, 20-30 parts of abalones, 20-26 parts of shrimp meat, 20-30 parts of squids, 10-20 parts of fragrant mushrooms, 50-60 parts of pork, 10-20 parts of vegetable oil, 3-6 parts of table salt, 4-8 parts of a soy sauce, 3-5 parts of chicken essence, 4-8 parts of five-spice powder, 10-20 parts of cooking wine, and 5-10 parts of chequer-shaped indocalamus leaves. The abalone rice dumplings disclosed by the invention are particular about material selection, delicate to make, unique in fragrance, glutinous rather than pasty, fat rather than greasy, rich in nutrition and delicious.
Owner:QINGDAO ZHENGNENGLIANG FOOD
Method for extracting total flavonoid from indocalamus
InactiveCN107158263AGood for separation and purificationEasy to passFood ingredientsPlant ingredientsPotassiumPolyethylene glycol
The invention relates to a method for extracting total flavonoid from indocalamus. The method is characterized by comprising the following steps: a, crushing the cleaned and dried indocalamus, then sieving, and collecting fine powder to obtain indocalamus powder; b, extracting the indocalamus powder by using a polyethylene glycol-potassium chloride composite solution; c, filtering an extracted mixture, and collecting a filtrate to obtain an indocalamus total flavonoid extract. The method for extracting the total flavonoid from the indocalamus, provided by the invention, can be applied to preparation of food and medicines, so that the purpose of making full use of indocalamus resources is achieved.
Owner:HUBEI UNIV FOR NATITIES
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