311 results about "Mung bean" patented technology

The invention relates to selenium-rich health-care rice dumplings. The selenium-rich health-care rice dumplings are prepared from the following raw materials of selenium-rich glutinous rice, rose petals, haw tree parasitism, plum tree parasitism, radix rehmanniae, dendrobium candidum, vegetable oil, pork, mung beans, ground cinnamon and table salt. The selenium-rich glutinous rice is used as a main raw material, so that selenium elements in human bodies are complemented, and collective antioxidation is strengthened; besides, the glutinous rice and the mung beans are soaked in a traditional Chinese medicine extracting solution, and medical components in traditional Chinese medicines are absorbed, so that the selenium-rich health-care rice dumplings have the efficacies of clearing heat, promoting salivation, relieving restlessness, resolving stagnation, reducing blood lipid, promoting digestion and enhancing the immunity of organisms.

The invention discloses a formula for brewing fen-flavor liquor by replacing peas with mung beans and a brewing method, and relates to the field of liquor brewing, the fen-flavor liquor is composed of yeast and sorghum, the mass percentage of the sorghum to the yeast is 100: 20-25, the yeast comprises barley, peas and mung beans, and the yeast comprises, by mass, 58-65% of barley, 30-35% of peas and 5-10% of mung beans. The starch content of sorghum is not less than 70%. According to the formula for brewing the fen-flavor liquor by replacing peas with the mung beans and the brewing method, the mung beans are added, so that a liquor body is endowed with rounded and mellow taste experience while keeping the elegant and pure style of the traditional fen-flavor liquor; the special plant faint scent of the mung beans is also in delicate flavor synergy with vanillin and other substances of the pea source, so that the finished wine has the sensory characteristics of being clear but not light and mellow but not strong, the degree of dependence on high-price peas can be effectively reduced by introducing the mung bean raw material, and the raw material purchasing cost of per ton of wine is directly reduced.

The invention relates to the technical field of molecular genetic breeding, in particular to a KASP molecular marker related to salt tolerance in a mung bean germination period, a primer group, a kit and application. According to the KASP molecular marker Chr126769484 related to the salt tolerance in the mung bean germination period, primers are designed according to the KASP molecular marker, typing is carried out by utilizing specific matching of basic groups at the tail ends of the primers, the KASP molecular marker related to the salt tolerance in the mung bean germination period is developed, genetic typing is carried out, identification is accurate and convenient, the salt tolerance in the mung bean germination period can be predicted at low cost, and the application prospect is wide. The process of salt-tolerant variety breeding in the mung bean germination period is simplified, the breeding efficiency is improved, and the mung bean breeding process is accelerated.

The invention discloses a medicinal and edible anti-alcoholism composition and a preparation method thereof, and relates to the crossing field of biotechnology and food and medicine, the composition comprises the following components: dried orange peel powder, vitamin C, glutathione, phellinus igniarius extract, polygonatum sibiricum extract, oriental wormwood extract, isatis root extract, schisandra chinensis extract, ginseng powder, lucid ganoderma extract and licorice extract. Silymarin, puerarin, white tomato powder, watermelon powder, fucoidin, tomato powder, mung bean powder, celery powder, turmeric powder, hawthorn fruit powder, honey powder, corn peptide, soybean peptide powder, xanthan gum and stevioside are added. The composition provided by the invention has the effect of increasing the content of ethanol dehydrogenase and acetaldehyde dehydrogenase in blood after drinking, and has the capability of promoting alcohol metabolism.

The invention relates to the technical field of water quality regulation and control, in particular to a mung bean sprout cultivation water quality dynamic regulation and control method and system.The mung bean sprout cultivation water quality dynamic regulation and control method comprises the following steps of collecting a rhizosphere and main water body conductivity time sequence, analyzing an extreme point lag difference, recognizing an absorption active stage, dynamically adjusting a pH set value and evaluating regulation and control response stability; a liquid injection trigger threshold value is optimized according to the conductivity slope ratio, and a water quality regulation and control result is output. According to the method, conduction delay between conductance signals can be recognized in real time by collecting rhizosphere liquid phase and main water body conductivity time sequence data and constructing change slope and lag difference data, and therefore the active absorption stage of the rhizosphere of the mung bean sprouts is extracted. A stable trend label can be constructed according to the judgment of the continuity and the change direction of the absorption stage, so that the regulation and control basis has more physiological correlation. In the aspect of pH control, a hydrogen ion concentration regulation target and exponential response logic are introduced to realize dynamic convergence of an acid-base balance control target, so that a regulation result is closer to an absorption state.

The invention discloses a flame-retardant polyvinyl chloride composite board and a processing method thereof, and relates to the technical field of polyvinyl chloride boards. The flame-retardant polyvinyl chloride board is prepared by adding a mullite whisker-metal organic framework composite material into a composite board matrix. Firstly, aluminum oxide, silicon dioxide and aluminum fluoride trihydrate are used for preparing mullite whiskers, and the mullite whiskers are single-crystal fibrous materials with many pores, large specific surface area, high temperature resistance and high strength. Preparing sol by using the mung bean polypeptide, and modifying the mullite whisker by using the sol to obtain the mullite whisker modified by the mung bean polypeptide. Zinc nitrate hexahydrate and dimethylimidazole are added to assist growth of a metal organic framework composite material on mullite whiskers, so that the strength and flame retardance of the flame-retardant polyvinyl chloride composite board are further improved.

The present application provides isolated regulatory genome sequences of legume plants, preferably Glycine, Pisum, Cicer plants, such as Glycine max, Pisum sativum, Vigna radiata, Vicia faba, Phaseolus vulgaris, Cicer arietinum, and uses thereof, as shown in SEQ ID NO: 3. The present application has important application value for developing close-planting soybeans, intercropped soybeans, etc., and has great value for optimizing the architecture of soybean plant type and improving the yield of soybeans per unit area related to theoretical and practical research.

The utility model relates to the field of agricultural machinery, in particular to a small combine harvester special for mung beans, which is used for solving the problems that manual harvesting of mung beans in hills and mountains is low in efficiency and high in cost and traditional machinery is not applicable. The harvester comprises a chassis, a control system based on Arduino UNO, a harvesting mechanism, a conveying mechanism, a threshing mechanism and a cleaning mechanism. The harvesting mechanism is located in front of the chassis; the conveying mechanism is located behind and used for conveying the cut plants; the threshing mechanism is located on the upper side of the cleaning mechanism, and stalks and pods are separated through centrifugal force generated by rotation of a threshing roller; the cleaning mechanism is arranged on the upper side of the chassis and is driven by a belt wheel and a gear, and vibration of a combined sieve is matched with airflow of a cross-flow fan to separate pod shells from mung bean seeds; the chassis is provided with a storage box for storing mung beans. Working of the whole machine is remotely controlled by mobile phone software. Through threshing and harvesting integration, the efficiency is improved, and the mung bean quality is kept; the structure is compact and adapts to hilly terrains; the remote operation simplifies the control difficulty and improves the working environment of workers.

The invention relates to the technical field of oral preparations, in particular to an improved oral preparation based on traditional Chinese medicine prescription Yufengxiang powder and a preparation method of the oral preparation. The preparation comprises traditional Yufengxiang powder components such as mung beans, radix angelicae, Chinese wolfberry fruits, licorice roots and poria cocos. And modern functional components such as turmeric, grape seeds, low-molecular-weight hyaluronic acid, L-ascorbic acid, zinc gluconate, a pumpkin seed extract, black pepper pigment and a rice essence extract. The preparation method comprises the following steps: respectively extracting the raw materials, drying into powder, mixing all active components according to the formula, controlling the moisture content of the powder, and filling into an enteric capsule shell. Through dosage form improvement and formula optimization, the bioavailability of active ingredients is remarkably improved, multiple synergistic effects of whitening, oxidation resistance, moisturizing, nerve soothing, alopecia improvement and the like are achieved, and the technical problems that traditional Yufeng western style powder is low in external use absorption rate and single in function are solved.

The present invention discloses a formula and brewing method for brewing a light-fragrance liquor using mung beans instead of peas. The present invention relates to the brewing field of white wine. The formula is composed of daqu and kaoliang, wherein the mass percentage of the kaoliang and daqu is 100:20-25. The daqu includes barley, peas, and mung beans. The daqu includes 58-65% barley, 30-35% peas, and 5-10% mung beans by mass, and the starch content of the kaoliang is ≥70%. The formula and brewing method of a light-fragrance liquor brewed using mung beans instead of peas of the present invention, by adding mung beans, while retaining the elegant and pure style of traditional light-fragrance liquor, give a more rounded and mellow taste experience. The unique plant fragrance of mung beans also produces exquisite flavor synergy with substances such as pea-derived vanillin, so that the finished wine presents the sensory characteristics of being clear but not light, mellow but not strong. By introducing mung bean raw materials, the dependence on high-priced peas can be effectively reduced, directly reducing the procurement cost of raw materials per ton of wine.

The invention belongs to the field of genetic engineering, and relates to a mung bean VrLAL1 (LANCEOLATE LEAVES1) protein, a mung bean VrLAL1 gene and application of the mung bean VrLAL1 protein and the mung bean VrLAL1 gene in regulation and control of leaf size and pod length, M5311 wild species and al1 mutant species are hybridized, and the VrLAL1 gene is finely positioned on the basis of an existing mung bean molecular marker. The method comprises the following steps: selecting a plurality of candidate genes in a candidate interval, simultaneously performing transcriptome sequencing analysis on a mutant, screening and identifying a plurality of candidate genes in the candidate interval according to a transcriptome result, finding a mutant gene VrLAL1 gene, designing a primer, and performing PCR (Polymerase Chain Reaction) first cloning to obtain the VrLAL1 gene. The VrLAL1 gene has an obvious effect on regulation and control of organ size, leaf development and pod development, and can be used for variety improvement of legume crops.

The invention discloses a method for promoting polyphenol accumulation of mung bean sprouts through blue light combined with methyl salicylate treatment. Comprising the following steps: disinfecting screened mung bean seeds with 70% ethanol, then soaking the mung bean seeds in tap water for 6 hours to stimulate the mung bean seeds to germinate, and finally putting the mung bean seeds into an artificial climate box for continuous culture: keeping the temperature of the incubator at 25 DEG C and the humidity at 90%, keeping the temperature constant, changing water once every 12 hours, and culturing for 6 days in total. And starting to apply a methyl salicylate aqueous solution on the fifth day of germination. According to the method, the mung beans are treated by combining blue light with methyl salicylate, so that accumulation of phenols in the germination process of the mung beans is promoted. The oxidation resistance of the mung bean sprouts is further enhanced, so that the nutritional characteristics of the mung bean sprouts as high-quality green vegetables are improved, and a reliable basic technology is provided for the growth of the mung bean sprouts with high nutritional value.

The application provides a mung bean protein salty taste enhancing peptide, a screening and preparation method and application. The method comprises the following steps: step 1, carrying out step-by-step enzymolysis on mung bean protein by using alkaline protease and flavor protease, carrying out ultrafiltration grading, and screening an initial extract of the salty taste enhancing peptide by using an electronic tongue; step 2, further identifying polypeptide sequences by using LC-MS / MS; and step 3, screening polypeptides with strong interaction capability with salty taste receptors TMC4 and ENaC by combining biological activity prediction, target active fragment screening, safety and physicochemical property evaluation and molecular docking analysis. The salty taste enhancing peptide of the mung bean protein obtained by screening comprises polypeptides represented by RPFF, APDLRGY, WDDIGGL, FDGF and AEFF, and contains RP, RG, DD, DGF and FF characteristic peptide segments, respectively. The polypeptides are synthesized by using a solid phase, and the salty taste enhancing effect of the polypeptides is verified by using an electronic tongue. When 0.03% of the above synthesized polypeptides are added to a 0.4% NaCl solution, the salty taste enhancing rates are 90%, 62%, 34%, 52% and 42%, respectively. The polypeptides can significantly enhance salty taste perception of a solution under low-salt conditions, and achieve the effect of salt reduction without taste reduction.

The invention discloses a freckle-removing and whitening mask which is prepared from the following raw materials: chrysanthemum, pearl, radix angelicae, almond, poria cocos, rhizoma atractylodis macrocephalae, peach kernel, ginseng, mung bean, bletilla striata, cortex moutan, rhodiola rosea, silkworm larva, Chinese yam, honeysuckle and the like. The facial mask is a pure traditional Chinese medicine facial mask, has remarkable curative effects on whitening, removing freckles, removing acnes and minimizing pores, and can effectively reduce facial skin damage, effectively inhibit growth of facial germs, promote vigor of subcutaneous capillaries of the damaged face, improve metabolism of the skin and enable the facial skin to reappear in a compact and refined state. In addition, the facial mask can enhance the ability of facial skin to resist invasion and stimulation of external germs, form a natural protective barrier for the facial skin, well repair, moisten and care the facial skin, and keep the facial skin comfortable, beautiful and healthy for a long time. Pure traditional Chinese medicine raw materials are selected, chemical components are not added, and harm to facial skin and the body is avoided.

This invention relates to a fermented mung bean seed product with enhanced repair, anti-aging, and anti-inflammatory effects, its preparation method, and its application, belonging to the field of microbial technology. This invention provides a fermented mung bean seed product with enhanced repair, anti-aging, and anti-inflammatory effects, prepared through pretreatment with a compound enzyme agent and fermentation with Lactobacillus. By pretreating mung bean seeds with a compound enzyme agent, this invention can efficiently degrade the fibrous structure of the mung bean seed epidermis, increase the flavonoid content in the Lactobacillus fermentation product, and also increase the available carbon source, thereby improving the biomass and fermentation efficiency of Lactobacillus and endowing the fermented mung bean seed product with superior repair, anti-aging, and anti-inflammatory effects.

The invention relates to the technical field of microbial fermentation, and discloses a fermentation composition with a whitening effect and a preparation method and application thereof. According to the application, Chinese rose, a sodium glutamate culture medium and sprouted mung beans are respectively used as fermentation objects, and are fermented by selecting plant lactobacillus and bacillus subtilis to respectively obtain a Chinese rose fermented product, a glutamic acid fermented product and a mung bean sprout fermented product; compared with the prior art, the arbutin fermented product has the advantages that the arbutin fermented product shows more excellent monophenol enzyme inhibition rate and diphenol enzyme inhibition rate which are superior to those of arbutin, particularly, the effect is optimal when the three fermented products are compounded, and a theoretical basis is provided for development and application of whitening cosmetic raw materials and products.

The invention discloses China-hemp peptide multi-nutrient protein powder with a metabolism improving function, which comprises China-hemp seeds, soybean protein isolate, China-hemp seed protein, chickpea protein, pea protein, China-hemp peptide, rice protein, broad bean protein, mung bean protein and wheat hydrolyzed protein. Wherein the Chinese hemp seeds are 15-25 parts, the soybean protein isolate is 10-20 parts, the Chinese hemp seed protein is 5-15 parts, the chickpea protein is 8-12 parts, the pea protein is 8-12 parts, the Chinese hemp peptide is 8-15 parts, the rice protein is 5-10 parts, the broad bean protein is 5-10 parts, the mung bean protein is 5-10 parts, and the like. According to the present invention, besides the protein nutrition, the small molecule peptide and 10 other nutrients such as Omega3, gamma-linolenic acid, vitamin E and a variety of minerals are contained, such that the complete protein nutrition is provided, and the health-care food is rich in Omega-3 fatty acid, gamma-linolenic acid, vitamin E, potassium, magnesium, zinc and other minerals with different molecular magnitudes extracted from China-hemp seeds, the ten nutrients, a plurality of plant proteins and small molecule peptides have a synergistic effect to jointly form a basis for improving the metabolic function.

This invention discloses a method for brewing a light-aroma baijiu using a mung bean compound koji starter and its preparation, belonging to the field of baijiu brewing technology. The method uses 75%-80% red sorghum and 20%-25% mung beans as brewing raw materials. First, the mung beans are dehulled, crushed, and pre-treated by low-temperature steaming, then mixed with sorghum and steamed again for gelatinization. Separately, a mung bean compound koji starter inoculated with Rhizopus, Aspergillus oryzae, and ester-producing yeasts is prepared separately and blended with a light-aroma low-temperature koji starter at a ratio of 1:2-3, with the total koji amount being 19%-23% of the grain input. The mixture is then fermented in earthen vats for 28 days in a solid-state environment, with a peak temperature of 28-32℃ and an outlet temperature of 20-25℃. The middle section of the liquor is distilled, yielding 65% vol, and aged in earthenware jars for 3-6 months. This invention constructs a homologous fermentation system of "mung bean koji making—mung bean brewing—koji base," selectively enriching proteases and esterases, solving the problem of insufficient mung bean protein conversion. The finished liquor has a rich, light mung bean aroma and a mellow, sweet taste.

The invention discloses a compound traditional Chinese medicine formula for treating viral infection and a production method of the compound traditional Chinese medicine formula. 5-10 parts of radix isatidis; 5-15 parts of coix seeds; 3-6 parts of liquorice; 5-15 parts of poria cocos; 1-3 parts of mung beans; 5-10 parts of tremella fuciformis; 3-10 parts of quercetin; and 5-15 parts of carambola. The invention also discloses a preparation method of the compound traditional Chinese medicine oral liquid, capsules, granules and tablets. The medicines are combined, and clinical tests show that the medicine has the effects of clearing away heat and toxic materials, tonifying spleen and promoting diuresis, protecting liver and kidney, killing viruses and the like. The traditional Chinese medicine is suitable for cold caused by various viruses and has the effects of relieving cough, abating fever, diminishing inflammation and the like.

1. Name of the product in this design: Packaging box (mung bean cake). 2. Purpose of this design: For use in food packaging boxes. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The present invention relates to an iron ore reverse flotation inhibitor and a preparation method thereof. In the first step, a mixture of the following components by weight is reacted at 40°C to 50°C for 1 to 6 hours to obtain an auxiliary agent (1): 100 parts of corn starch, mung bean starch, or potato starch, 0.5 to 4.0 parts of sodium hydroxide or sodium ethoxide, 5 to 15 parts of methyl chloroacetate, and 5 to 15 parts of hydroxylamine hydrochloride or hydroxylamine sulfate. In the second step, a mixture of the following components by weight is reacted at 20°C to 50°C for 1 to 3 hours to obtain a finished inhibitor: 100 parts of the auxiliary agent (1) obtained in the first step and 1 to 12 parts of sodium hypochlorite. The inhibitor has strong inhibitory ability, selectivity, and low-temperature adaptability and can be used for room-temperature flotation.

The invention relates to the technical field of food processing, in particular to low-fat high-protein peanut eight-treasure porridge and a preparation method thereof. The preparation method comprises the following steps: S1, respectively soaking the quinoa, the oat, the barley kernels, the degreased peanuts, the mung beans, the red beans, the lotus seeds and the tremella fuciformis; then pre-cooking the quinoa, the oat, the barley kernels, the red beans, the mung beans and the degreased peanuts at normal pressure for 30-50 minutes, and keeping red bean soup; mixing the pre-cooked raw materials with xylitol and red bean soup, putting the mixture into a high-pressure sterilization pot, performing high-temperature sterilization and curing, and performing filling and sealing. The low-fat high-protein peanut eight-treasure porridge is prepared by adopting a complete material cavitation treatment process, taking the degreased peanuts as a main food material and then taking abundant food materials such as the quinoa, the oat, the barley kernels, the mung beans, the red beans, the lotus seeds and the tremella as auxiliary materials, can meet health requirements, has good taste, color and luster, contains few additives and preservatives, and is suitable for being eaten by people. The method provides healthier choices for consumers, and has important significance.

The application belongs to the technical field of crop cultivation, and particularly relates to application of choline chloride and aspartic acid in improving crop yield and quality and a method thereof. The crop seed is pretreated by using a mixed solution of the choline chloride and the aspartic acid to improve the crop yield and quality. Compared with water soaking, soaking the seed by using the mixed solution of the choline chloride and the aspartic acid can significantly improve the yield and quality of mung bean, and therefore the application of the choline chloride and the aspartic acid in improving the crop yield and quality is proposed.

The invention relates to a mung bean cultivation method suitable for arid regions, and belongs to the technical field of mung bean planting. Comprising the following steps: S1, selecting a dry farming plot with flat terrain for deep ploughing and soil preparation; s2, selecting a mung bean precision seeder provided with a linkage type liquid injection system; s3, the mung bean precision seeder is used for operation, and the following operation is executed in the advancing process of the seeder: S4, within 0.5 s to 1 s after the completion of S3, a soil covering and pressing mechanism arranged behind the seeder is used for covering soil on the seed furrows, a full-biodegradable mulching film is synchronously laid, and the high-humidity soil balls are sealed under the film. Ineffective evaporation of water is reduced to the greatest extent, and a micro-ecological environment which is beneficial to rapid germination of mung bean seeds in a drought and cold environment and establishment of a symbiotic nitrogen fixation system is established.

This invention discloses an efficient cultivation method for crop rotation of mung beans and Chinese cabbage. The method includes: (1) treating spring mung beans with seed priming one week before sowing, sowing in late March, harvesting in early June, and returning the straw to the field after crushing; (2) sowing seedling Chinese cabbage in mid-June and harvesting in late July; (3) sowing summer mung beans in late July and harvesting in early October, and returning the straw to the field after crushing; (4) sowing Chinese cabbage in mid-September for seedling cultivation, transplanting in mid-October, and maturing in late December. This invention adopts a scientific and reasonable crop rotation model, which can achieve four crops and four harvests a year, significantly improving land utilization. By planting mung beans for nitrogen fixation and returning straw to the field, soil fertility is improved, and the amount of fertilizer used for vegetable cultivation is reduced. By combining the planting of miscellaneous grains with vegetable cultivation, food security and vegetable supply are ensured, achieving significant economic, social, and ecological benefits.

The present application relates to a kind of mung bean skin fermentation and its preparation method and application of reinforced anti-oxidation, anti-aging effect, belong to the field of microbial technology.The present application provides a kind of preparation method of mung bean skin fermentation of reinforced anti-oxidation, anti-aging effect, including the following steps: after being mixed with white aspergillus, mung bean skin containing solid-state fermentation medium is carried out aerobic fermentation, after fermentation is ended, it is sterilized and is treated, and the pretreated mung bean skin is obtained;Bifidobacterium is inoculated into the culture medium containing pretreated mung bean skin anaerobic fermentation, and mung bean skin fermentation is obtained.The present application is by mung bean skin as one of the main components of solid-state fermentation medium and white aspergillus aerobic fermentation, so that the cell wall of mung bean skin is degraded, and reducing sugar and polyphenol are released, are used by bifidobacterium, so that the fermentation efficiency of bifidobacterium is improved, and then the content of active ingredient in mung bean skin fermentation is improved, and mung bean skin fermentation is endowed with excellent anti-oxidation, anti-aging effect.

The invention relates to the technical field of food processing, and discloses a preparation method of alumina-free bean flour based on cooperation of a magnetic field and mung bean protein improvement, and the preparation method comprises the following steps: S1, uniformly mixing potato starch, starch acetate, pea protein powder and guar gum, adding distilled water, and stirring to form uniform starch slurry; s2, performing wet extrusion molding on the pulp; s3, performing hot water curing treatment on the extruded vermicelli; s4, cooling the cured vermicelli; s5, performing magnetic field freezing treatment on the cooled vermicelli; and S6, drying after unfreezing to obtain a target product. Wherein the component of the alumina-free bean flour is potato starch; starch acetate; pea protein powder; guar gum; and distilled water. The technical scheme of combining magnetic field freezing and mild drying is adopted, the structural stability and the taste of the potato vermicelli are improved, the moisture distribution and the microstructure are optimized through the action of the low-frequency alternating magnetic field, and ice crystal aggregation is prevented.

The invention relates to the technical field of breadcrumb processing, in particular to a low-oil-absorbency breadcrumb preparation technology and a product, and the low-oil-absorbency breadcrumb preparation technology comprises the steps that wheat flour, mung bean flour, water chestnut flour and an emulsifying agent are mixed, water and salt are added, and stirring is conducted to form flocculent mixed powder; adding yeast water, beaten egg yolk and butter, kneading into smooth dough, and fermenting for the first time; adding asparagus lettuce powder, an adhesive and glutinous rice flour, and performing secondary fermentation; the fermented dough is refrigerated and steamed, then extrusion puffing treatment is performed, and finally cutting, bran beating, drying, screening, sterilization and packaging are performed. The mung bean flour, the water chestnut flour, the asparagus lettuce powder, the glutinous rice flour and other components are added, and a two-time fermentation process is combined, so that a compact internal structure is formed, grease permeation is reduced, and the oil absorption rate of the breadcrumbs is reduced. The use of the adhesive and the emulsifier enhances the viscosity and stability of the dough, and ensures that the bread crumbs keep good shape and taste in the processing and frying processes. The process is simple and feasible, and is suitable for large-scale production.

This utility model relates to the field of mung bean cake packaging technology, and more particularly to a mung bean cake packaging with a preservation function. The technical solution includes: a packaging box, the packaging box including a box bottom, side panels rotatably disposed on both the left and right sides of the box bottom, a box lid rotatably disposed on the side of the two side panels that are far apart from each other, a box body disposed on the top surface of the box bottom, a buffer layer disposed inside the box body, and a preservation box disposed inside the buffer layer, the preservation box including a second box lid and a second box body. This utility model, by incorporating a humidity regulating bag, can absorb excess moisture inside the packaging, controlling the humidity within a suitable range, preventing the mung bean cake from becoming moldy and spoiled due to dampness, and can also reduce the oxygen content inside the packaging, further inhibiting the growth of microorganisms. The packaging box and buffer layer provide good compressive strength, effectively preventing external pressure from compressing and damaging the mung bean cake inside.

The invention relates to the technical field of cosmetics, in particular to a compound containing a mung bean hull n-butyl alcohol phase and preparation and application thereof. The compound containing the mung bean hull n-butyl alcohol phase provided by the invention comprises the mung bean hull n-butyl alcohol phase and celery seed oil in a mass ratio of (1: 15)-(15: 1). The mung bean hull n-butyl alcohol phase and the celery seed oil are compounded to have the synergistic effects of resisting oxidation, whitening, inhibiting bacteria and the like, the celery seed oil has a good transdermal absorption promoting effect, the transdermal absorption amount of the mung bean hull n-butyl alcohol phase can be promoted, and after the mung bean hull n-butyl alcohol phase and the celery seed oil are compounded and added into a gel mask or cream, the skin whitening effect is achieved. The prepared gel mask and cream have the effects of synergistically inhibiting bacteria, resisting oxidation, whitening, promoting permeation and the like, and the shelf life of the mask and / or cream can be effectively prolonged.