163 results about "Manihot" patented technology

The invention discloses a barley noodle, which comprises the following parts: one or more component from barley noodle, wheat flour, maize starch, manihot starch, sweet potato starch, potato starch and glutelin powder, one or more of glutamine transaminase, xylanase and cellulose enzyme, one or more of guar gum, xanthan gum, sodium polyacrylate, sodium alginate and konjaku flour, one or more of monosodium calcium lactate stearate, diacetyl tartaric acid monoester, soya phosphatide and monoaliphatic acid glyceride, water, salt and egg.

The present invention relates to methods of reducing chemical fertilizer usage and greenhouse gas nitrous oxide emission and to methods of improving plant growth rate and seed productivity in agriculture through the application of a novel artificially manufactured formula containing a nitrogen-fixing bacterium that efficiently colonizes non-legume plants in aerial parts and the root system. The bacteria inocula and methods are particularly suitable for plants in the genera Jatropha, Sorghum, Gossypium, Elaeis, Ricinus, Oryza and Manihot.

The invention relates to a functional health care beverage and a preparation method and an application thereof, belonging to the technical field of health care beverages. The functional health care beverage is characterized in that the beverage comprises the following substances: 20-50% of Hibiscus manihot tender fruit, 5-20% of Chinese wolfberry fruit, 10-20% of Chinese yam, 5-10% of honey and the balance of purified water. The beverage provided by the invention has sufficient nutrition and high value of health care, contains a large amount of flavones, polysaccharides, chlorogenic acid, trace elements, amino acids and other functional factors, and belongs to pure natural green food beverages. Except for strong nutritional and health promotion effects, the beverage also has auxiliary therapeutic effects of resisting fatigue, enhancing endurance and immunity, nourishing and protecting liver, tonifying kidney, strengthening yang, resisting aging, scavenging free radicals, lowering blood pressure, reducing blood glucose, promoting digestion, strengthening stomach, moisturizing intestine and caring skin after long-term drinking.

The invention discloses a flower seedling wood cutting medium, and belongs to the technical field of soilless culture. The medium comprises the following components in percentage by volume: 30 to 50 percent of vinegar residues, 10 to 20 percent of manioc waste, 10 to 15 percent of plant ash, 10 to 20 percent of vermiculite, 10 to 20 percent of turf, wherein the water content of the medium is between 25 and 40 percent, the total porosity is between 65 and 90 percent, the organic matter content is more than or equal to 20 percent, the total nutrition content is between 1 and 3 percent, the grain diameter is between 0.1 and 3.5mm, the volume weight is between 0.2 and 0.8g/cm3, the gas-water ratio is 1:(2-4), the EC (nutrient liquid concentration) value is between 1 and 3mS/cm, and the pH is between 6 and 7.5. According to the flower seedling wood cutting medium, organic wastes are mainly used as raw materials and fermented at high temperature to produce soilless culture medium, so that waste materials are changed into valuable things, and harmful substances are changed into benefits things. The medium is low in cost, light in weight and comprehensive in nutrition, is suitable for flower seedling wood cutting seedling, and is an excellent medium for soilless culture of garden crops.

The invention discloses a compound tobacco seedling raising substrate. The substrate is prepared by compounding manioc waste, coconut chaff silks and a grass carbon organic material which are subjected to fermented composting processing as well as vermiculite and a pearlstone inorganic material, and is characterized by comprising the following components in parts by weight: 2-4 parts of fermented manioc waste, 1-3 parts of coconut chaff silks, 1-2 parts of grass carbon, 0.5-1.5 parts of vermiculite and 0.5-1.5 parts of pearlstone. In the substrate, the substrate moisture content is 35-45%, the total porosity is 65-75%, the organic matter content is greater than or equal to 15%, the bulk density is 0.3-0.5 g/cm<3>, the total nutrient content is 1.5-2.0%, the EC value is greater than or equal to 1000 uS/cm, the pH is 5.0-7.0, and particles with the size of 1-5 mm accounts for 50% or above, wherein particles with size below 1 mm accounts for 40% or below, and particles with size above 4 mm accounts for 20% or below. The compound tobacco seedling raising substrate takes organic wastes such as manioc waste as main raw materials, and adopts effective microbial fermentation, so that the effect is particularly good, and the substrate is very suitable for tobacco seedling raising, can promote the vigorous growth of seedlings, and can be popularized and applied nationally.

The invention discloses organic magic soil and a preparation method thereof. The magic soil is characterized by comprising the following components in parts by volume: 4-6 parts of fermented manioc waste, 1-2 parts of peat or grass carbon, 2-3 parts of pond sludge and 0.5-1 part of plant ash, wherein the water content is less than or equal to 30%, the total porosity is 65-95%, the content of organic matters is greater than or equal to 20%, the total content of nutrients is 1-3%, the volume weight is 0.2-0.8 g/cm<3>, the gas-water ratio is 1:(1.5-4), the EC (electrical conductivity) value is 1-3 mS/cm, the pH is 5.8-7.5, the particle size is 0.1-3 mm, and over 60% of the particle size is less than 1 mm. The preparation method comprises the following steps of: manioc waste fermentation, processing of plant ash, grass carbon and pond sludge, and the like. The organic magic soil disclosed by the invention has the advantages of light texture, complete nutrition and moderate water content, and can be used for maintaining the activity of fish eggs for a long time; and 10-30 fish eggs can be stored in every 50 g of the magic soil, and the use effect is better than that of pure grass carbon or peat soil.

The invention discloses clostridium acetobutylicum for producing butanol by utilizing manihot as raw materials and application thereof. The clostridium acetobutylicum is preserved in China Center for Type CultureCollection with the number of CCTCC M 2011280. The clostridium acetobutylicum is capable of fermenting to produce the butanol, and particularly, the fermentation volume of the butanol in a fermentation medium taking the manihot as the raw materials can reach 13.07 g/L.

The invention belongs to the field of health-care products, and particularly relates to hibiscus-manihot-flower health-care wine for preventing and treating a climacteric syndrome and a preparation method thereof. Preparation raw materials of the hibiscus-manihot-flower health-care wine provided by the invention comprise the following components in parts by weight: 20 to 35 parts of hibiscus manihot flower, 10-20 parts of rhizoma polygonati, 6 to 15 parts of rhizoma acori graminei, 8 to 15 parts of radix ophiopogonis, 10 to 20 parts of rhodiola, 8 to 20 parts of flos eriocauli, 10 to 20 parts of radix puerariae, 5 to 10 parts of Chinese toona sprout, 8 to 12 parts of lepidium meyenii, 1 to 5 parts of stevioside and 60-75 parts of yellow wine. The hibiscus-manihot-flower health-care wine provided by the invention is reasonable in formula and low in the costs of the raw materials; the prepared and obtained hibiscus-manihot-flower health-care wine is rich in nutrient and health-care ingredients, has the functions of nourishing yin, warming yang, tonifying kidney, replenishing essence, strengthening spleen, nourishing stomach, promoting qi circulation, dispelling melancholy, tranquilizing mind and promoting intelligence, can be used for effectively regulating the internal secretion of a human body, improving the metabolism of the human body and enhancing the immunity of the human body, and has obvious prevention and improvement effects on the climacteric syndrome.

The invention discloses Chinese chestnut chili sauce for nourishing faces and resisting ageing. The Chinese chestnut chili sauce is prepared from the following raw materials in parts by weight: 120-130 parts of red chili, 8-14 parts of mung bean starch, 12-13 parts of salt, 10-15 parts of Sanhua wine, 7-9 parts of pickled radishes, 8-11 parts of bitter gourds, 12-16 parts of Chinese chestnuts, 8-14 parts of coconut milk, 1-1.5 parts of hibiscus manihot flowers, 0.5-0.9 part of radix puerariae and 1-1.5 parts of ginkgo leaves. The chili sauce prepared by the preparation method disclosed by the invention is fragrant, mellow and delicious; nutrient components of the chili are preserved to the largest extent; the mung bean starch is added to the raw materials, so that after the mung bean starch is pasted, a layer of protective film can be formed on a gastric wall, direct stimulus of the chili to the gastric wall is prevented or reduced, and gastric mucosa is protected; food materials of the hibiscus manihot flowers, the radix puerariae, the ginkgo leaves and the like are added, so that the chili sauce disclosed by the invention has the health-care functions of resisting weariness, resisting ageing, reducing blood pressure and blood lipid, nourishing faces and protecting skins.

The invention relates to a method for simultaneously separating and purifying 6 flavonoid compounds from hibiseu manihot flowers, in particular to a method for simultaneously separating and purifyingrutin, hyperoside, isoquercitrin, hibifolin, myricetin and quercetin from hibiseu manihot flowers, and belongs to the fields of extraction and separation of natural compounds. The method comprises thesteps as follows: performing extraction on hibiseu manihot flowers by a microwave assisted ethanol aqueous solution, obtaining petroleum ether phase, ethyl acetate, n-butyl alcohol and aqueous phaseextracts, and realizing primary purification by use of different solubility of the 6 flavonoids of the hibiseu manihot flowers in each extract phase; and separating the mixture by polyamide rapid preparative chromatography and preparative high performance liquid chromatography to obtain the 6 flavonoid compounds including the rutin, the hyperoside, the isoquercitrin, the hibifolin, the myricetin and the quercetin with the purity higher than 95.0%. The method is simple to operate and shorter in production cycle and can be used as a preferred method for separating and purifying high-purity flavonoids from the hibiseu manihot flowers, and the prepared products have high purity.

The invention discloses a jerky with fragrance of blueberry milk tea and a processing method thereof. The jerky is prepared from the following raw materials by weight: 300-400 parts of beef, 20-30 parts of blueberry, 15-30 parts of Choerospondias axillaris, 8-15 parts of hibiscus manihot, 10-15 parts of aralia elata seem, 8-12 parts of Ampelopsis grossedentata, 3-6 parts of cocoa powder, 10-15 parts of papaya powder, 6-8 parts of skim milk powder, 60-80 parts of champagne, 2-3 parts of acanthopanax bark, 2-3 parts of butterflybush flower, 2-3 parts of maidenhair, 1-2 parts of menthol crystals, 2-3 parts of lotus stamen, 10-20 parts of salt and a proper amount of nutrition and health care liquid. The prepared jerky with fragrance of blueberry milk tea is supplemented with blueberry flavor and milk tea fragrance, is crisp, tender, unique in flavor, rich in nutrition and high in health care value, can promote digestion and absorption and enhance immune function, and has the effects of nourishing heart, soothe the nerves, moistening skin, beautifying, improving sleep quality, eliminating fatigue, blackening and moistening hair and energizing.

The invention discloses a fruity fermented goose sausage with a dampness clearing function. The fruity fermented goose sausage is prepared from, by weight, 950-1000 parts of goose, 180-200 parts of pig back fat, 1-1.2 parts of hibiscus manihot flower, 0.9-1.1 parts of basil, 1-1.2 parts of lotus leaf base, 1.2-1.3 parts of schizonepeta, 0.8-1.1 parts of basil seeds, 20-24 parts of oranges, 25-28 parts of pears, 20-22 parts of watermelon, 25-28 parts of bitter gourd, 25-28 parts of greenish lily seeds, 9-10 parts of glucose, 18-20 parts of aginomoto, 1-2 parts of white pepper powder, 18-20 parts of salt, 0.9-1 part of sea-buckthorn polyphenol, 0.9-1 part of chitosan, an appropriate amount of lactobacillus fermenti and an appropriate amount of micrococcus varians. As the various fruit elements are added, the sausage has a sweet and fragrant smell when eaten and is more tasty and refreshing; in addition, the various Chinese herbs are added in the processing process, and therefore the sausage has the effects of clearing away heat, clearing away dampness, stopping bleeding, preventing miscarriage, tonifying middle-jiao and qi, tonifying the spleen, nourishing the stomach and purifying the intestinal tracts.

The invention discloses an immature bitter orange phlegm reducing bolete mushroom soup material and a preparing method of the immature bitter orange phlegm reducing bolete mushroom soup material. The immature bitter orange phlegm reducing bolete mushroom soup material is characterized by being prepared from the following ingredients in parts by weight: immature bitter orange, hawthorn, semen raphani, xanthoceras sorbifolia, bitter calabash, monochoria vaginalis Preslvar, damnacanthus indicus gaertn, uraria crinita desy, boletus, black fungus, maitake, garlics, green onion, fresh ginger, tapioca, common salt, oat powder and anise through work procedures of cleaning, raw material processing, mixing, impurity removal, sterilization, bag loading and the like. The immature bitter orange phlegm reducing bolete mushroom soup material has the advantages that the flavor is fresh and delicious; the storage is convenient; the effect of reducing the phlegm is achieved; in addition, the preparation process is simple and sanitary.

The invention relates to the technical field of smoking cessation products, in particular to a tobacco-free health cigarette and a preparation method thereof. The tobacco-free health cigarette is prepared from hibiseu manihot flowers, hibiseu manihot leaves, agrimonia pilosa, solanum melongena leaves, nelumbinis folium and mori folium. According to the tobacco-free health cigarette, the hibiseu manihot flowers, the hibiseu manihot leaves, the solanum melongena leaves, stevia rebaudiana leaves, cushaw stems, agrimonia pilosa, nelumbinis folium and mori folium are adopted, cut into shreds together and then are mixed to prepare the tobacco-free health cigarette. The tobacco-free health cigarette can completely replace cigarettes, meets smokers' psychological and physical requirements, can make smokers easily and comfortably get rid of tobacco addiction and has the healthcare effects of clearing away lung heat, moisturizing the throat, cleaning the oral cavity and refreshing the mind; besides, the tobacco-free health cigarette can also effectively reduce the content of tar, radioactive elements and heavy metal in the human body, and fume generated after burning also has fragrance so that smokers' coughs can be avoided and digestion and absorption of the human body can be promoted.

The invention belongs to a mass production mode of bag cultivation of straw mushrooms by a mushroom bran waste medium of pleurotus eryngii, and relates to the fields of utilization of agricultural wastes and planting of edible fungi. Waste mushroom bran annually produced by the pleurotus eryngii creates a pollution source, and by using the characteristic that partial cellulose of the waste mushroom bran is decomposed by the pleurotus eryngii spawns into mycelium protein, manioc waste is added to the waste mushroom bran to prepare a large amount of low-price and easily-available compost. A traditional straw mushroom production mode is a bed type planting mode, a large amount of manpower is required when fermentation raw materials are loaded onto and unloaded from racks, and refermentation is required, so the traditional straw mushroom production mode is time-consuming, labor-consuming and energy-consuming. The invention provides the mass production mode of straw mushrooms capable of reducing manpower and energy consumption, shortening the mushroom production time, improving the yield and lowering the cost. The mass production mode comprises the following technical process: bagging the piled fermented compost, conducting sterilizing, inoculating and spawn running, after the bags are full of spawns, conducting sterilizing, opening the bags, placing bare mushroom sticks on a culture rack, conducting mushroom production management and conducting centralized collection. The mass production mode of bag cultivation of straw mushrooms by the mushroom bran waste medium of pleurotus eryngii has the advantages that refermentation is not needed, manpower is reduced, energy consumption is reduced, mushroom production is advanced, cost is lowered, and the like.

The invention relates to the technical field of preparation of flavor for cigarettes, in particular to a preparation method of a natural flavor for the cigarettes. The preparation method comprises thefollowing steps: taking tobacco leaves as a raw material to obtain wood pulp of lignin, and introducing mixed gas of propylene and acetylchloride into the wood pulp to obtain aromatized wood pulp; taking cassava flour as a raw material, impregnating and mixing the impregnated raw material with egg white to obtain a reactive powder. According to the preparation method disclosed by the invention, trans-3-pentene-2-one is obtained by applying the principle that olefin and acidic halogen are in undergo Friedel-Crafts reaction to generate corresponding alpha, beta-unsaturated ketone, and further mouthfeel and flavor of the cigarettes are improved; flavonoid aromatic substances are leached from bamboo leaves by graphene oxide; besides, sugar in corn flour and protein in egg white undergo Maillard reaction under the heating condition; hundreds or thousands of intermediate molecules are produced in the reaction process; aromatic molecules are sucked into pores of micro-carbonized scented woodflour; moreover, coffee beans are added for improving the flavor of the natural flavor, so that smoke gas is gentle and delicate in aroma; the natural flavor has a broad application prospect.

The invention discloses a hibiscus manihot flower-konjak rice cake and a processing method thereof. The hibiscus manihot flower-konjak rice cake is prepared from 40-60 parts by weight of rice, 10-20 parts by weight of konjak powder, 10-15 parts by weight of Hibiscus manihot flower, 8-15 parts by weight of seed kernel of Chinese waxgourd, 8-10 parts by weight of red pine kernel, 6-10 parts by weight of hericium erinaceus, 8-10 parts by weight of black fungus, 6-10 parts by weight of fresh leaf of Moringa oleifera Lam., 2-3 parts by weight of wheatgrass, 1-2 parts by weight of ginkgo leaf, 1-3 parts by weight of fructus arctii, 2-3 parts by weight of pseudo-ginseng flower, 2-3 parts by weight of mulberry leaf, an appropriate amount of coix seed oil and 8-10 parts by weight of a food additive. The hibiscus manihot flower-konjak rice cake has a sweet and fine taste, good elasticity, a good fragrance, a unique flavor and rich and balanced nutrition, can be easily absorbed by a human body, has effects of clearing heat and removing internal heat, and tonifying spleen and stomach, can improve body immunity and adjust blood pressure and blood fat balance and is beneficial for human health.

The invention discloses chewing gum made of raw materials different from raw materials of traditional chewing gum. The raw materials of the chewing gum provided by the invention are maltose, hibiscus manihot, guava, fruit and vegetable juice, L-borneol, gel, maize meal and kudzuvine root powder (serving as padding). Through the adoption of maltose, gel, maize meal and the like, the chewing gum is soft, elastic and viscous, not only has favorable chewing mouthfeel to achieve the tooth cleaning effect, but also can eliminate kreatine and fatigue when a user chews the chewing gum after exercise. As the chewing gum dose not contain gum base, residue which is difficult to decompose and melt cannot be generated after the chewing gum is chewed, that is, the environment polluting problem of the traditional chewing gum is solved effectively. Meanwhile, the preparation method of the chewing gum comprises the following steps: (1) preparing maltose; (2) preparing guava juice; (3) preparing hibiscus manihot extract; (4) preparing chewing gum primary pulp; (5) forming and packaging chewing gum. The preparation method is reasonable and efficient; the chewing gum prepared according to the preparation method is excellent in effect.

The invention discloses a production method for floating fish feed. The production method comprises the following production steps: firstly, adopting the following raw materials in percentage by weight: 10 percent of corn, 20 percent of cornstalk, 10 percent of soybean powder, 10 percent of wheat bran, 10 percent of fishbone dust, 30 percent of cassava meal and 10 percent of lard oil; secondly, pulverizing the corn into particles with the diameters of 1-2mm; thirdly, crushing the cornstalk into crushed particles with the diameters of below 1mm; fourthly, uniformly mixing the crushed corn particles, the crushed cornstalk particles, the soybean powder, the wheat bran and the fishbone dust to form mixed feed; fifthly, mixing the cassava meal and the lard oil, heating the mixture and 3 times of water and stirring to obtain cooked thin paste liquid; sixthly, uniformly stirring the cooked thin paste liquid and the mixed feed to obtain wet mixed feed; eighthly, drying the wet mixed feed to obtain the floating fish feed.

The invention discloses an extraction device for hibiseu manihot polysaccharides and relates to the technical field of hibiseu manihot production and processing. The extraction device comprises a base, wherein brackets are fixedly connected with both ends of the upper surface of the base; a top plate is fixedly connected with top ends of the brackets; and a first tank body is fixedly connected with the left side of the lower surface of the top plate. The invention further discloses a use method of the extraction device for hibiseu manihot polysaccharides. The use method comprises the following steps: A, carrying out material selection; B, carrying out pretreatment; C, carrying out material taking; D, carrying out further treatment; E, carrying out alcohol precipitation; F, carrying out centrifugation; and G, carrying out a final step of treatment. Due to adoption of a second motor, a second stirring shaft and a second stirring paddle can be enabled to mix raw materials in a second tank body, and due to cooperation of an electronic push rod and a third motor, the raw materials sufficiently contact the second stirring shaft and the second stirring paddle, so that the raw materials in the second tank body can be uniformly mixed through the second stirring shaft and the second stirring paddle.

The invention discloses an antibacterial whitening mouthwash and a preparation method thereof. The antibacterial whitening mouthwash comprises an antibacterial component and a mouthwash matrix component, wherein the antibacterial component comprises 0.05 to 0.5 part of lysozyme, 0.01 to 0.5 part of lauryl arginine ethyl ester hydrochloride, 0.01 to 1 part of dextran anhydrase and 1 to 10 parts ofabelmoschus manihot extract. A substrate component of the mouthwash comprises one or more of an emulsifier, a moisturize, a flavoring, an acid-base conditioner and an essence, and the balance is deionized water. Lysozyme and lauryl arginine ethyl ester hydrochloride are dissolved in a citric acid solution and uniformly stirred; the prepared ingredients are mixed with the emulsifier, moisturizer, flavoring and essence evenly, pH is adjusted, and abelmoschus manihot extract and dextran enzyme are added. The invention makes the synergistic effect between the natural antibacterial agent and the chemical antibacterial agent exist, and the mouthwash produced by the invention has high safety and good antibacterial activity, and can effectively prevent and control the occurrence of dental plaque and oral inflammation.