9 results about "Mongolian oak" patented technology

The application discloses a multi-species synergistic truffle mycorrhiza seedling cultivation method and application, and belongs to the technical field of truffle cultivation.The application first adopts Mongolian oak and scots pine as the symbiotic hosts of summer truffle, adopts a two-species synergistic mode, carries out seedling cultivation and cultivation on mycorrhizal fungi, achieves the synergistic effect, significantly shortens the mycorrhizal formation time of mycorrhizal seedlings, improves the infection rate of mycorrhizal and the survival rate of mycorrhizal seedlings, greatly promotes the yield of summer truffle mycorrhizal, and provides technical support for artificial cultivation of summer truffle.

The invention discloses coix seed whisky and a preparation method thereof, and relates to the technical field of fermentation engineering. Comprising the following steps: treating raw materials; mash preparation and saccharification; a fermentation process; a primary distillation process; a secondary distillation process; a barrel aging process; and filling. The core of the method is that an innovative process of partially frying ungerminated coix seed raw materials in combination with synergistic saccharification of exogenous enzyme and malt is adopted, and a brand new process route of'relative low-temperature gelatinization-enzymatic saccharification-non-filtration direct fermentation distillation 'is constructed. Meanwhile, a partial coix seed stir-frying process, malt auxiliary saccharification and Mongolian oak barrel aging combined herbal pretreatment process are further innovatively introduced, and technical support is provided for whisky localization innovation.

The application discloses application of a QmWOX4 gene in improving radial growth of Arabidopsis thaliana and belongs to the field of plant genetic engineering.The application discloses application of the QmWOX4 gene or a protein coded by the QmWOX4 gene in improving radial growth of Arabidopsis thaliana, wherein the sequence of the QmWOX4 gene is shown as SEQ ID NO:1, and the sequence of the protein coded by the QmWOX4 gene is shown as SEQ ID NO:2.It is found by the application that the QmWOX4 gene of Quercus mongolica controls radial growth of Arabidopsis thaliana, and the transgenic Arabidopsis thaliana containing the QmWOX4 gene obtained by the application has significantly improved radial growth, which is helpful to improve secondary growth of Arabidopsis thaliana, provides a reference for radial thickening and resistance enhancement of Arabidopsis thaliana, and has important scientific significance.

The invention provides a method for improving the flavor of beverage wine and the beverage wine. The method for improving the flavor of the beverage wine comprises the following steps: respectively baking a first wood block and a second wood block; mixing the fermented sake with the baked first wood block and second wood block, and aging; wherein the first wood block comprises at least one of a Mongolian oak wood block and a maple wood block, and the second wood block comprises at least one of a cherry wood block and a Shangri-La oak wood block; when the first wood blocks and the second wood blocks are the same in size, the ratio of the number of the first wood blocks to the number of the second wood blocks is (0.5-1.5): 1. The baked wood blocks are added in the aging process of the fermented sake, and the ratio of the number of the first wood blocks to the number of the second wood blocks is regulated and controlled to be within a suitable range, so that the caramel taste and the honey taste are synergistically improved, and the wine body is endowed with fruity flavor and sweet flavor attributes within a relatively short time.

This invention discloses a method for cultivating and applying *Quercus mongolica* mycorrhizal seedlings. It belongs to the field of truffle cultivation technology. This invention establishes for the first time the symbiotic relationship between *Quercus mongolica* and *Quercus mongolica*. A *Quercus mongolica* inoculum solution is prepared using *Quercus mongolica* inoculation solution, *Pseudomonas*, *Bacillus subtilis*, gibberellin, glucose, and biochar. This solution is then inoculated into the root system of *Quercus mongolica* seedlings at specific growth stages for mycorrhizal seedling cultivation. This method significantly shortens the mycorrhizal synthesis time, increases the infection rate and survival rate of mycorrhizae, and improves the cultivation effect. Furthermore, the symbiosis with *Quercus mongolica* also improves the growth indicators of *Quercus mongolica*, providing technical support for mycorrhizal seedling cultivation.

The invention discloses a foaming substrate for efficient seedling raising of oak trees as well as a preparation method and application of the foaming substrate. The matrix is formed by compounding a foam skeleton formed by a hydrophilic modified polyurethane soft foaming agent with turf, coco coir, perlite, a slow release fertilizer and other organic matters in a specific proportion. The preparation method comprises the following steps: mixing the solid raw materials with foaming liquid containing the hydrophilic modifier and the slow-release fertilizer, initiating a polyurethane foaming reaction, curing, curing and crushing. The matrix takes elastic foam as a framework, integrates light weight, stable structure, excellent water holding and air permeability and long-acting fertilizer supply, is particularly suitable for root growth requirements of tree species such as cork oak, Mongolian oak, quercus acutissima and mistletoe, can remarkably improve the seed germination rate, promote growth of seedling root systems and overground parts and improve the seedling quality and stress resistance, and is suitable for containerized efficient seedling culture.

The invention discloses a processing method of healthy bread containing Mongolian oak starch and modified purple perilla meal powder, and belongs to the field of nutritious food. The preparation method comprises the following steps: grinding and crushing purple perilla meal, sieving to obtain purple perilla meal powder, adding water to moisten materials, extruding and modifying, and crushing to obtain modified purple perilla meal powder; mixing the obtained purple perilla meal powder with Mongolian oak starch, wheat high-gluten flour and other auxiliary materials, blending into dough, fermenting, dicing, shaping, dishing, fermenting and baking to obtain the bread. The bread prepared by the method disclosed by the invention is balanced in nutrition proportion, not only is rich in high-quality carbohydrates, but also contains rich dietary fibers, vegetable proteins and unsaturated fatty acids brought by the modified purple perilla meal powder. The bread is fluffy and fine in taste, the Mongolian oak is rich in slowly digestible starch and resistant starch, the Mongolian oak and the purple perilla meal dietary fibers act together, the effect of delaying digestion and absorption of carbohydrates is good, and the Mongolian oak bread is a healthy and health-care food with staple food nutrition supply and snack convenience.

The application discloses a kind of optimization methods of Mongolian oak acorn starch extraction process, belong to the optimization method field of acorn starch extraction process.The application uses acorn starch as raw material, the influence of NaOH mass fraction, solid-liquid ratio, ultrasonic time and ultrasonic power four factors on acorn starch extraction effect is investigated by single factor experiment, and using response surface Box-Behnken analysis method is carried out to the extraction process optimization, and the best extraction condition is determined.According to actual situation adjustment parameter is: sodium hydroxide mass fraction 0.33%, solid-liquid ratio 1:12 g / mL, ultrasonic time 36 min, ultrasonic power 310 W.Under the condition, the average yield of acorn starch is 77.41%, and is similar to theoretical value.The yield of acorn starch prepared under the preparation condition of the application is 77.41%, compared with traditional alkali method, and is increased by 25.98%.The microporous starch prepared from acorn starch under the application has good adsorption performance, and can be widely applied in food, chemical and other fields as adsorbent material.