63 results about "Jasminum azoricum" patented technology

The invention discloses an extraction method for a jasmine flower essential oil. The extraction method comprises the following steps: (1) carrying out essential oil adsorption: at the room temperature, adopting a wet air flow to pass through jasmine flowers, then cooling the wet air with the jasmine essential oil to 0-10 DEG C, and removing a part of water; and removing condensed water of the part of water, and adsorbing the essential oil by an adsorbing agent; and (2) carrying out essential oil desorption: adopting a supercritical carbon dioxide fluid to extract activated carbon which adsorbs the jasmine flower essential oil, and thus obtaining the jasmine flower essential oil; and adding a solvent into the condensed water to recycle a spice, and recycling a spice from gas discharged by an induced draft fan. The method treats each ton of jasmine fresh flowers by using about 50 kg of activated carbon, and is low in cost; and the obtained product has low water content and does not easily get metamorphic.

The invention relates to plant wound liquid containing chitosan oligosaccharide, which is characterized by comprising a plant growth regulator, wherein the regulator is one or more of naphthalene acetic acid and humic acid and accounts for 1 to 50 percent of the total weight of the liquid; and the chitosan oligosaccharide accounts for 0.0015 weight percent to 0.03 weight percent of the total weight of the liquid. The liquid can be prepared into any liquid preparation for spraying. One to five days before plants are trimmed, grafted or girdled, the liquid is used for spraying a wound. The liquid is used for apple trees, pear trees, peach trees, jujube trees, grape vines, mango trees, longan trees, lychee trees, mandarin trees, watermelons, gingko trees, lonicera japonica, jasmine, Chinese rose and the like.

The invention relates to a method for extracting essential oil from jasmine flowers, belonging to the field of natural plant processing. The method comprises the following steps: adding fresh jasmine petals in olive oil to soak with a ratio of material to solvent being 1:1.5 to obtain a mixture; carrying out centrifugation on the mixture to obtain a flower solution, then filtering the flower solution; injecting the flower solution into an extraction device through a feeding device, closing the valve of the feeding device, and then carrying out vacuum pumping on the extraction device; adding an extractant in the extraction device, and then carrying out extraction repeatedly to obtain an extract liquor; transferring the extract liquor into an evaporation plant, separating the solvent from the extract, and then purifying. The method has the characteristics of simple technology, safety, health, and high oil yield.

The invention relates to the technical field of rice seedling raising, and concretely relates to a method for producing a rice seedling medium from jasmine flower residues and tea dusts. The rice seedling medium is produced from, by weight, 35-45 parts of jasmine flower residues, 35-40 parts of rice field soil, 25-35 parts of jasmine branches, 20-25 parts of tea dusts, 10-15 parts of tea tree branches, 10-15 parts of minced corncobs, 10-15 parts of peanut vines, 8-10 parts of kudzu vines, 8-10 parts of cassava residues, 3-5 parts of dark tea bacterium culture, 0.5-1 part of zymocyte and 0.2-0.5 part of trace elements; and the trace elements comprise, by weight, 3-5 parts of ferrous sulfate, 2-3 parts of zinc sulfate, 2-3 parts of magnesium sulfate and 0.5-1 part of boric acid. The medium contains balanced nutrition, facilitates the uniform growth of seedlings, and makes transplanted seedlings have the advantages of strong rooting ability, fast green turning and early tillering.

The invention provides aroma rich type tea leaves. The aroma rich type tea leaves are prepared from the following raw materials in parts by weight: 100-120 parts of fresh tea leaves, 15-20 parts of jasmine flowers, 18-22 parts of lilies, 6-8 parts of flour, 14-16 parts of chrysanthemums, 10-14 parts of honey, 10-12 parts of medlar, 20-24 parts of coix seed oil, 9-14 parts of lotuses, 7-9 parts of crowndaisy chrysanthemum, 10-12 parts of burdock, 10-14 parts of plum blossoms, 6-8 parts of grenadine juice, 18-22 parts of grape vinegar, 4-6 parts of sweet-scented osmanthus pollen, 4-5 parts of auxiliary agents and 400-500 parts of water. The tea leaves provided by the invention combine the characteristics of green tea and the characteristics of scented tea so that the light and refreshing green tea has a strong aroma; the fresh and tender tea leaves are spread to be cooled and then pass through a specially-made roller, steam generated by boiling various flower petals is introduced into the roller, and meanwhile, the roller has a heating effect and also has a fixation effect; before being boiled, the flower petals are fried by the coix seed oil, so that firstly, a physiological structure of the flower petals is damaged and flower juice is overflowed effectively, and secondly, aromatic fat in the flower petals can be extracted through special alkaloid components of the coix seed oil and the tea endowed with the rich aroma of flowers has a special flavor.

The invention discloses a novel health beverage prepared from the following components in parts by weight: 65-80 parts of coralhead plant leaves, 7-13 parts of mussaenda pubescens, 3-7 parts of gymnospermium, 3-7 parts of puer tea, 3-6 parts of fructus momordicae, 1-4 parts of chrysanthemum morifolium and 1-4 parts of jasmine flowers. The making method of the novel health beverage comprises the following steps of: classifying and disinfecting the raw materials, pounding the fructus momordicae, adding 15-30 times of clear water, boiling for 3-8min and filtering to obtain a concentrated fructus momordicae solution for later use; putting the disinfected coralhead plant leaves and mussaenda pubescens into the concentrated fructus momordicae solution, uniformly stirring and standing for 10-24h; boiling the coralhead plant leaves and the mussaenda pubescens subjected to standing, for 3-8min and rolling into strips; and taking out the coralhead plant and the mussaenda pubescens which are rolled into strips, adding the disinfected puer tea, peony pavilion, chrysanthemum morifolium and jasmine flowers, uniformly stirring, sealing for 15-30min, drying until the water content is 6-10 percent, taking out and making into a finished product. The product can prevent the possible trouble of diseases, eliminates diseases in germination states, has good taste without side effect, is convenient for decocting and therefore is a pure natural beverage suitable for daily drinking.

The invention discloses dragon fruit flower and jasmine flower health maintenance glutinous rice wine and a preparation method thereof. The preparation method disclosed by the invention comprises the following steps: firstly, pickling dragon fruit flowers and jasmine flowers through sugar, and then performing high-speed stirring, and high-pressure, ultrasonic and enzymolysis treatment to obtain mixed flower juice; secondly, fermenting glutinous rice and malt to obtain primary fermentation liquid; thirdly, enabling the primary fermentation liquid and the mixed flower juice to pass through a magnetizing electric field, adding green tea powder to ferment for 2 to 5 days together, sterilizing, accelerating aging by adopting ultrasonic waves, and extracting supernatant by centrifugal filtering to obtain the dragon fruit flower and jasmine flower health maintenance glutinous rice wine after the accelerating aging is performed. According to the preparation method disclosed by the invention, the green tea powder is added; tea polyphenol contained in the green tea powder has an ultra-strong anti-oxidation effect, so that the oxidation of nutrient substances is reduced during a fermenting process of the mixed flower juice; meanwhile, the nutrient substances in the wine which is mixed and fermented are easily absorbed by a human body; the nutrient substances in the flowers are reserved, and the wine has the faint scent of glutinous rice wine.

The invention discloses a jasmine tea preparation method adopting a basement for reduction of floral scent loss. Fresh jasmine buds are stored in the constant-temperature basement, jasmine blossom is delayed for 1-2h due to the constant low temperature of the basement, scenting workers can take the jasmine buds out of the basement according to required quantity, the jasmine buds blossoms quickly after being placed in a constant-temperature workshop, and the scenting workers can timely perform scenting of jasmine flowers and tea leaves within controllable time. Therefore, by the process of controlling sequential jasmine blossom in batches, under the condition of guarantee of large-scale jasmine tea production, floral scent of the jasmine flowers can be timely absorbed by the tea leaves as soon as the jasmine blossom is completed, and accordingly floral scent loss is reduced, and scenting effects and jasmine tea quality are improved.

The invention discloses a making process for black tea with a jasmine flower fragrance. The making process comprises the steps of 1, selection and treatment of black tea; 2, recovery and treatment of jasmine flowers; 3, scenting, wherein one layer of tea leaves and one layer of the jasmine flowers are stacked sequentially and repeatedly for scenting according to the weight ratio of the jasmine flowers to the tea leaves of (1-2):8; 4, high-temperature scenting, wherein the jasmine flowers and the tea leaves are put in a steam tank for fumigation according to the weight ratio of (1-2):10; 5, pile fermentation; 6, fragrance enhancement. The prepared black tea is mixed with the fresh and strong jasmine flower fragrance, and the fragrance has multiple layers and is refreshing.

The invention discloses a method for drying extraction of jasmine hydrolat from jasmine flowers. The method comprises the following steps: cleaning jasmine petals, removing impurities, sterilizing thejasmine petals in a far infrared sterilizer for 10-30s and then at a high temperature of 120-130 DEG C at pressure of 0.2-0.3MPa for 30-40min, soaking the jasmine petals in water for 1-24h to allow awater content of the jasmine petals to be 30-50%, and grinding the vacuum-dried jasmine petals in an ultramicro wall breaking grinder to above 400 meshes.

The invention provides a compound flower extract. The compound flower extract is obtained by extracting peony flowers, lotus flowers, rose flowers, white camellia flowers, jasmine flowers, peach flowers, plum flowers, ginseng flowers, nobile dendrobium flowers and sweet osmanthus flowers by adopting a solvent. The compound flower extract provided by the invention is prepared by extracting peony flowers, lotus flowers, rose flowers, white camellia flowers, jasmine flowers, peach flowers, plum flowers, ginseng flowers, nobile dendrobium flowers and sweet osmanthus flowers by adopting the solvent, and the inventor finds that the compound extract obtained by extracting the flowers through the solvent has a good synergistic inhibition effect for tyrosinase, and also has a good radical scavenging effect and a good anti-aging effect; and the extract is natural in ingredients and free of side effects, and has a good application prospect.

The invention discloses a processing method of jasmine flower-black tea cakes. The processing method comprises the steps of 1 raw material picking; 2 water blanching treating; 3 spreading airing; 4 black tea processing; 5 tea and flower scenting, wherein tea processed in the step 4 and jasmine flowers subjected to spreading airing are mixed in the mode that every three layers of the tea and one layer of the jasmine flowers are laid in a stacking mode, the thickness of each layer of the tea is 4-5 cm, the thickness of each layer of the jasmine flowers is 3-4 cm, the total height achieved after the tea and the flowers are stacked is 22-26 cm, the stacking temperature is controlled at 41 DEG C-43 DEG C, stacking is conducted for 4-6 h, then the tea and the jasmine flowers are completely mixed to be uniform and then stacked together, the stacking height is 15-20 cm, the stacking temperature is controlled at 35 DEG C-40 DEG C, stacking is conducted for 3-4 h, the tea-flower mixture is spread for cooling, the spreading thickness is 4-8 cm, the spreading time is 40-60 min, the mixture is turned and mixed once every other 10 min, residues are removed through a screen, and oversize materials are retained; 6 cake preparing through pressing; 7 preserving. According to the processing method of the jasmine flower-black tea cakes, the processed jasmine flower-black tea cakes are sweeter and mellower, more tasty and more refreshing and smoother.

The invention relates to the technical field of wine making, and particularly discloses a white mulberry and white grape fruit wine and a preparation method thereof. The white mulberry and white grapefruit wine is prepared from, by weight, 500-900 parts of white grapes, 200-400 parts of white mulberries, 0.3-0.8 part of honeysuckle flowers, 0.25-0.4 part of flos chrysanthemi, 0.1-0.3 part of jasmine flowers, 0.2-0.6 part of fructus lycii, 0.2-0.6 part of lotus seeds, 0.2-0.6 part of fructus ligustri lucidi, 0.05-0.2 part of fructus jujubae and 0.4-0.8 part of walnut kernels. The white mulberry and white grape fruit wine and the preparation method thereof have the advantages that the sweetness of the white grapes is utilized for neutralizing the astringency of the white mulberries, tartaric acid and citric acid produced by the fermentation of the white grapes and the white mulberries in the brewing process have a protective effect on pigments, and with the principle that the color generation mechanism of the white mulberry pigment is the same as that of the white grape pigment, the obtained fruit wine is clear and transparent through the common function of the two pigments; the white mulberry and white grape fruit wine has the unique aroma of original fruits and rich wine fragrance, and is mellow, pure and free of odor.

The invention discloses a health-maintenance weight-loss tea, which comprises the following raw materials in parts by weight: 20-40 parts of lotus leaves, 5-15 parts of rose flowers, 5-15 parts of jasmine flowers, 5-10 parts of black sesame, 10-30 parts of tea leaves and 5-15 parts of Dai-Dai flowers. The health-maintenance weight-loss tea further comprises the following raw materials: folium mori, poria, radix polygoni multiflora, fructus hordei germinates and radix glycyrrhizae. The health-maintenance weight-loss tea has the advantages that the weight loss effect is good, and the majority of people do not worry about weakness after drinking the health-maintenance weight-loss tea, and the health-maintenance weight-loss tea has a good mouthfeeling.

A Pang bucket postpartum physique strengthening type Yao medical bath lotion is made from raw materials including, by weight, 42-60 parts of Angelica sinensis (Oliv.) Diels, 42-60 parts of Parabarium micranthum (A. DC.) Pierre, 42-60 parts of Laurocerasus zippeliana (Miq) Yu, 42-60 parts of Euonymus fortunei (Turcz.) Hand.-Mazz, 21-30 parts of Kadsura longipedunculata Finet et Gagnep., 21-30 parts of Kadsura interior, 21-30 parts of glabrous sarcandra herbs, 21-30 parts of Typha angustifolia, 21-30 parts of Cassia Twigs, 14-20 parts of Cortex Phellodendri Chinensis, 14-20 parts of Stemona japonica, 14-20 parts of sophora flavescens, 10-20 parts of Zingiber officinale Roscoe, 14-20 parts of Sargentodoxa cuneata (Oliv. ) Rehd. et Wils., 0.5-3 parts of jasmine essential oil, 2-5 parts of camellia oil and 1-3 parts of dementholized peppermint oil. The Pang bucket postpartum physique strengthening type Yao medical bath lotion is made from the 14 pure natural Yao nationality Chinese herbal medicines of the Cortex Phellodendri Chinensis, the Stemona japonica, the Angelica sinensis (Oliv.) Diels, the sophora flavescens, the Zingiber officinale Roscoe, the Parabarium micranthum (A. DC.) Pierre, the Laurocerasus zippeliana (Miq) Yu, the Euonymus fortunei (Turcz.) Hand.-Mazz, the Kadsura longipedunculata Finet et Gagnep., the Cassia Twigs, the Sargentodoxa cuneata (Oliv. ) Rehd. et Wils., the glabrous sarcandra herbs and the Typha angustifolia, finally the jasmine essential oil and the camellia oil are added into the Yao medical bath lotion, and by adoption of the Yao medical bath lotion, for a postpartum care crowd, uterus contractility recovery can be effectively promoted, qi-blood circulation is accelerated, and internal secretion is regulated; and meanwhile, the Yao medical bath lotion has the effects of facial pigmentation and striae gravidarum improvement, and the effects of female senilism relief and climacteric delay.

The invention discloses a beauty treatment tea and a making method thereof. The beauty treatment tea is made by using the following raw materials, by weight, 80-120 parts of high mountain green tea, 20-30 parts of Prunus davidiana, 15-20 parts of Lemon grass, 10-15 parts of Panax Notoginseng, 8-12 parts of jasmine flower, 5-10 parts of peanut coat, 12-16 parts of red bean skin, 4-8 parts of wax gourd seed, 10-15 parts of Hance Brandisia Herb, 8-12 parts of wolfberry leaf, 5-10 parts of lychee exocarp, 12-16 parts of Borreria stricta, 15-20 parts of lily, 10-15 parts of sweet potato leaf, 8-12 parts of roselle and 3-6 parts of honey. The beauty treatment tea has abundant nutritional components, has many Chinese herbal medicinal components, has heat clearing, detoxifying, intestine moistening, bowel relaxing, toxin expelling, beauty treating, blood nourishing and qi motion smoothing efficacies, has the advantages of low cost, convenient and economic use, safety and no toxic side effects, and is suitable for being drunk by public groups.

The invention discloses dendrobium officinale flower tea and a preparation method thereof. The dendrobium officinale flower tea is prepared from 10-20 parts of dendrobium officinale flowers, 50-80 parts of jasmine tea and 6-8 parts of licorice roots. The flower tea prepared by the steps of picking, picking, withering, rolling, fermenting, deblocking, baking and the like combines the dendrobium officinale flowers with the jasmine tea, and contains the light fragrance of dendrobium officinale as well as the fragrance of jasmine flowers, and the mouthfeel of the dendrobium officinale flower tea is improved by the licorice roots. The flower tea prepared by the method can be stored for a long term.

The invention relates to the field of tea leaf scenting and in particular discloses a method and a device for producing jasmine flower puer tea. The preparation method comprises the following steps: (1) picking jasmine flowers; putting the picked fresh jasmine flowers into an air conditioning room at 26 DEG C to 28 DEG C; putting the fresh jasmine flowers on a bamboo rack, uniformly spreading anddrying the flowers; (2) producing primary puer tea; (3) scenting; stacking one layer of the jasmine flowers and one layer of the puer tea in sequence and stacking for a plurality of layers; putting the jasmine flowers and the puer tea into a scenting device, wherein a heater is arranged at the bottom of the scenting device, the top of the scenting device is connected with an exhaust fan and the exhaust fan is connected with a heat exchanger; (4) starting; starting the heater for 10min to 15min and then starting the exhaust fan to prepare primary jasmine flower puer tea; (5) drying; putting theprimary jasmine flower puer tea into a drying machine at 70 DEG C to 80 DEG C and drying; drying until the moisture in the tea leaves is 5 percent to 6 percent, so as to prepare the jasmine flower puer tea. The jasmine flower puer tea prepared by the method and the device has the characteristics of high quality, pure aroma and the like.

The invention belongs to the technical field of food and processing, and discloses a flower cake and a preparation method thereof. The flower cake comprises the following raw materials in parts by weight: wheat flour 30-45 parts, buckwheat flour 25-40 parts, eggs 20-30 parts, edible oil 20-30 parts, milk 10-20 parts, white sugar 5-10 parts, rose flower 60-80 parts, jasmine flower 20-30 parts, pomelo 15-25 parts, lemon 10-20 parts, honey 5-10 parts, protein powder 3-8 parts, durian powder 1-3 parts, and giant salamander polypeptide 0.1-0.5 part. The invention also discloses the preparation method of the flower cake. The flower cake of the invention adopts the rose flower and jasmine flower as flower materials, durian powder and giant salamander polypeptide are added, and thus the flower cake has delicious taste and rich nutrition. The flower cake prepared by the invention has cake skin with a crisp mouthfeel and delicate and smooth filling material with a uniform color, has a strong rose fragrance, can be used for keeping young and maintaining beauty after long-term consumption, is a natural and healthy nourishing product, and has a broad market promotion value.

The invention relates to the technical field of wine making, in particular to fruity rhodomyrtus tomentosa wine. The fruity rhodomyrtus tomentosa wine comprises, by weight parts, 30-50 parts of rhodomyrtus tomentosa, 20-40 parts of passion fruit, 5-15 parts of jasmine flower, 5-15 parts of dendrobium candidum and 70-100 parts of sticky rice. The fruity rhodomyrtus tomentosa wine has pleasant fruit fragrance and has effects of diminishing inflammation and relieving pain, activating blood and strengthening bodies, increasing immunity, maintaining beauty and keeping young, preventing cancer, and the like.

The invention discloses a manufacturing method for pure natural fragrant dry jasmin flowers. According to the manufacturing method, fresh pure white jasmin flowers with fragrance released are frozen and dried to manufacture the dry jamin flowers with the water content being 5-7% for standby application. The manufacturing method comprises the specific steps that the fresh jasmin flowers in buds are put in to a fragrance adsorption device for fragrance release after being grown into a tiger claw shape; then the frozen and dried dry jasmin flowers are put into a fragrance adsorption tank; a suction fan is started to convey the fragrance released by the fresh jasmin flowers of the fragrance adsorption device to the fragrance adsorption tank through a pipeline; and when the water content of the dry flowers of the fragrance adsorption tank is 8-15%, the dry flowers are taken out and packed in a sealed mode. The pure natural fragrant dry jasmin flowers manufactured through the manufacturing method are pure white as before, natural, pure, delicious and fragrant, can be used for living sentiment adjustment such as flow bath and flower tea making and are fashionable gift products.

The invention relates to a jasmine flower and coconut pulp granule beverage and a preparation method thereof. The beverage is prepared from the following raw materials, by weight, 100-130 parts of jasmine flower, 50-60 parts of coconut pulp, 10-15 parts of a sweetener, 16-20 parts of citric acid, 30-35 parts of rock sugar and 350-500 parts of purified water. The beverage has the advantages of abundant nutrition, sufficient raw materials and simple preparation.

The invention belongs to the technical field of pesticide preparation research and development, and particularly relates to natural plant mosquito-repellent incense and a preparation method thereof. The natural plant mosquito-repellent incense is characterized by being prepared from, by weight, 50-60 parts of catnip, 20-25 parts of Euonymus maackii, 30-50 parts of mosquito-repellent vanilla, 30-40 parts of menthe pulegium, 15-30 parts of thyme, 15-20 parts of marigold, 15-30 parts of common nepenthes, 8-15 parts of jasmine, 8-15 parts of wrinkled gaint hyssop herb, 8-15 parts of rhodomyrtus tomentosa and 1-3 parts of mandala. The natural plant mosquito-repellent incense is formed by scientifically proportioning pure natural traditional Chinese medicine raw materials, the traditional Chinese medicine raw materials are reasonably matched and are synergistic, and the natural plant mosquito-repellent incense is free of chemical substance, smokeless and dustless when in use and good in mosquito-repellent effect; the natural plant mosquito-repellent incense is harmless to human body, does not contain chemical additives like antibacterial agent and preservative and has the advantages of being environment-friendly, healthy, simple to use, convenient and low in cost; the natural plant mosquito-repellent incense has certain inhibiting and killing effect on viral bacteria of epidemic infectious diseases.