10 results about "JUNIPER BERRIES" patented technology

The invention provides a plant extract for promoting metabolism as well as a supercritical extraction method and application thereof, and relates to the technical field of cosmetics. The plant extract is composed of a geranium wilfordii extract, a juniper berry extract and a sea buckthorn fruit extract, after geranium wilfordii leaves are subjected to enzymolysis with compound enzyme, graded supercritical extraction is conducted, and the geranium wilfordii extract is obtained; performing quick-freezing and freeze-drying on fresh juniper berries, and performing supercritical extraction to obtain juniper berry extract; performing subcritical ultrasonic extraction on the dried sea buckthorn fruits to obtain the sea buckthorn fruit extract, and mixing the three to obtain the plant extract. The three extracts show a remarkable synergistic effect in the aspects of promoting skin metabolism and resisting inflammation, and can activate cell energy metabolism, improve microcirculation and promote tissue repair and regeneration. Cell and animal experiments prove that the composition can remarkably improve proteasome activity and inhibit inflammatory response, can be applied to cosmetics and is used for preparing skin care products with the effects of promoting metabolism, improving skin quality, resisting inflammation and relieving.

The application discloses a composition for improving mitochondrial activity and application thereof in cosmetics. The composition is prepared from a hyaluronic acid lysine copper chelate and an extract of European juniper berries. The composition can significantly promote the expression of NAD+, mitochondrial ATP and collagen III, and inhibit the expression of mitochondrial ROS, and has the effects of improving mitochondrial activity and effectively resisting aging, and can be used in cosmetics to improve skin relaxation and wrinkle problems.

The present invention provides a distilled spirit having an orange aroma, and a method for producing the same. [Solution] In a distilled spirit, an extract of juniper berry fruit is added, and the concentration of myrcene per 100 v / v% alcohol concentration is adjusted to 30 ppm or more, the concentration of limonene per 100 v / v% alcohol concentration is adjusted to 15 ppm or more, the concentration of α-pinene per 100 v / v% alcohol concentration is adjusted to 65 ppm or less, and the concentration of terpinen-4-ol per 100 v / v% alcohol concentration is adjusted to 25 ppm or less.

To provide a distilled spirit with an enhanced rosemary flavor, and a method for producing the same. [Solution] In a distilled spirit, an extract of juniper berry seeds is added, along with terpinen-4-ol and β-pinene, and the ratio of the concentration of terpinen-4-ol to the concentration of β-pinene is adjusted to 4.5 or higher.

The invention discloses a method for detecting amentoflavone in a juniper extract, and relates to the related field of juniper extract detection. The molecularly imprinted fiber test paper is combined with a photoacoustic acoustic microcavity detection technology, so that the detection of amentoflavone shows the comprehensive advantages of high sensitivity, high selectivity and quick response, on one hand, a specific recognition cavity is formed on the fiber surface by a molecularly imprinted polymer layer, and the specific recognition cavity is formed on the surface of the fiber; the test paper has an obvious selective adsorption effect on amentoflavone, and the interference of other polyphenol components in the juniper berry extract is obviously reduced; and on the other hand, the photoacoustic acoustics microcavity can amplify the photothermal conversion process of the adsorbed molecules, so that a weak thermal-acoustic signal is effectively enhanced, and the detection sensitivity far higher than that of a traditional spectrum method is obtained.

An alternative autophagy activator comprising at least one selected from the group consisting of: a coffee extract and / or a coffee residue extract; a black pepper extract; a red pine extract; a juniper berry extract; a turmeric extract; and an apple polyphenol extract.

The invention discloses a rhizoma kaempferiae flavor modulated sugarcane golden wine and a preparation method thereof, and relates to the technical field of food processing. The preparation method comprises the following steps: by taking sugarcane distilled liquor as base liquor, respectively adding dried and crushed juniper berry-rhizoma kaempferiae, juniper berry-lemongrass and juniper berry-osmanthus fragrans fragrance three groups of plant herbs, sequentially performing short-time low-power ultrasonic-assisted extraction, room-temperature dark sealed extraction and filtration to obtain three groups of alcohol extracts, and distilling, intercepting middle fractions, blending and mixing according to a certain proportion, transferring into a container with oak chips, and ageing in a shade place for three months to obtain the product. According to the invention, juniper berry-lemongrass and juniper berry-sweet osmanthus are added, so that the spicy flavor of the sugarcane golden wine taking juniper berry-rhizoma kaempferiae as a plant herb is weakened, and meanwhile, the product is endowed with faint scent and fruity flavor. According to the method, short-time-low-power ultrasonic treatment is adopted, so that plant herbal oxidation and flavor volatilization caused by temperature rise are avoided, and the sugarcane golden wine with the rhizoma kaempferiae flavor and coordinated various flavors is produced.

A compound is described for the seasoning and / or flavouring of meat, especially pork, comprising at least: a quantity of water; a quantity of mace comprised between 0.0199 % and 0.0224 % by weight of said quantity of water, extremes included; a quantity of caraway comprised between 0.0192 % and 0.0224 % by weight of said quantity of water, extremes included; a quantity of coriander comprised between 0.0176 % and 0.0193 % by weight of said quantity of water, extremes included, a quantity of juniper berries comprised between 0.0130 % and 0.0155 % by weight of said quantity of water, extremes included; a quantity of garlic comprised between 0.0269 % and 0.0308 % by weight of said quantity of water, extremes included, and a quantity of rosemary comprised between 0.0369 % and 0.0416 % by weight of said quantity of water, extremes included.

The invention relates to the technical field of wine brewing preparation, and discloses a preparation method of juniper berry white jade neon distilled liquor with stable blue color and compound flavor, which comprises the following steps: (1) raw material selection: selecting white jade neon grapes special for brandy in a mountain range producing area of Tianjin Yanshan as raw materials, strictly sorting clusters, and removing diseased fruits, mildewed and rotten fruits and pesticide polluted fruits; (2) stem removal and crushing: performing crushing and stem removal on the sorted grape raw materials to form fruit pulp; (3) acid adjustment treatment: adding tartaric acid into the fruit pulp, and adjusting the acidity to 10g / L; and (4) natural clarification: pumping the fruit pulp into a clarification tank, controlling the temperature at 14-16 DEG C, standing for 2-4 hours after the tank is full, and separating grape juice. The wine prepared by the invention ingeniously integrates mellow wine aroma and rich natural spice aroma, and the aroma is complex and layered; the color is light blue, clear, transparent and bright; the taste is sweet, moist, fine and smooth, and the fragrance is lasting.

To provide a distilled spirit with enhanced juniper berry flavor, and a method for producing the same. [Solution] In distilled spirits, an extract of juniper berry pulp is added, and α-pinene and β-pinene are added, and the ratio of the concentration of α-pinene to the concentration of β-pinene is adjusted to 10 or less.