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134 results about "Musa basjoo" patented technology

Musa basjoo, known variously as Japanese banana, Japanese fibre banana or hardy banana, is a species belonging to the genus Musa. It was previously thought to have originated in the Ryukyu islands of southern Japan, from where it was first described in cultivation, but is now known to have originated in subtropical southern China, where it is also widely cultivated, with wild populations found in Sichuan province.

Sarmentose pepper herb extract and application thereof in preparing insecticidal bacteriostat

The invention discloses a sarmentose pepper herb extract and application thereof in preparing an insecticidal bacteriostat. A method for preparing the sarmentose pepper herb extract comprises the following steps of: 1) crushing roots and stems of sarmentose pepper herb to obtain coarse powder of the sarmentose pepper herb; and 2) performing cold extraction by using organic solvent in an amount which is 6 to 10 times the weight of the crushed sarmentose pepper herb, filtering and concentrating the filtrate into paste, introducing into a chromatographic column with a silica gel filler with the granularity of 200 to 300 meshes, eluting by using petroleum ether, and concentrating and drying the eluent to prepare the sarmentose pepper herb extract, wherein the time for cold extraction is 7 to 10 days and the extracting times is 2 to 3 times. The extract serving as a raw material is reasonably mixed with a solvent, an emulsifier, an antifreeze agent, a stabilizing agent and water, and sarmentose pepper herb microemulsion can be prepared. The invention has good effect of preventing and controlling prodenia litura, parasaissetia nigra nietner, lipaphis erysimi, banana anthrax bacteria and rubber anthrax bacteria. The preparation is simple in preparation process and low in cost, meets the conventional development tendency of pesticides and is suitable for popularization and application.
Owner:ENVIRONMENT & PLANT PROTECTION INST CHINESE ACADEMY OF TROPICAL AGRI SCI

Sea buckthorn composite tea capable of moistening, facilitating feces excretion, clearing livers and improving visions and preparation process thereof

The invention discloses sea buckthorn composite tea capable of moistening, facilitating feces excretion, clearing livers and improving visions and a preparation process thereof, and belongs to the technical field of health care tea products. The sea buckthorn composite tea comprises herbal medicinal compound extract of sea buckthorn and tea leaves at a mass proportion of 1:2-5, and the herbal medicinal compound extract of sea buckthorn is prepared from, by weight, sea buckthorn leaves, semen cassiae seeds, fructus cannabis seeds, tuberose, hovenia acerba leaves, sunset abelmoschus roots, roots of Chinese bananas, boschniakia rossica, mountain scrophulariae, sophora japonica, korean pine seeds, Chinese mugwort sheets, leucas mollissima, boxthorn leaves, pleioblastus amarus, lonicera japonica, feverfew, jasmine flowers, radix rehmanniae, platycladi seeds and dendrobium. The preparation process comprises the following steps of smashing the above raw materials, conducting water extraction and alcohol extraction on the smashed raw materials, mixing water extract and alcohol extract, performing concentration treatment on the mixture of the water extract and the alcohol extract, and obtaining the herbal medicinal compound extract of sea buckthorn; immersing the tea leaves into the herbal medicinal compound extract of sea buckthorn, and drying the obtained material. The sea buckthorn composite tea has the advantages of being capable of clearing heat, removing toxicity, clearing livers, improving visions, moistening intestines and facilitating feces excretion, almost the same as common tea in shape, and convenient to drink.
Owner:水利部水土保持植物开发管理中心

Controlled-released fertilizer preparation method and commercial crop controlled-released fertilizer prepared according to controlled-released fertilizer preparation method

The invention discloses a controlled-released fertilizer preparation method and a commercial crop controlled-released fertilizer prepared according to the controlled-released fertilizer preparation method. The method includes steps: adding papermaking black liquid into sodium tripolyphosphate caustic sludge, adding bagasse, fishpond sludge, gibberellin fungus residues, an overground part of Sophora Flavescens, Ilex Chinensis Sims, Artemisia Vulgaris and mixed bacteria to realize fermentation, adding seaweed gel residues, coal cinders, bamboo charcoal, diammonium phosphate and a binding agent into a fermentation product, and granulating to obtain particles 1; granulating triple superphosphate, urea and potassium chloride to obtain particles 2; adding leaves of musa basjoo, Radix glycyrrhizae, Fructus Psoraleae and Radix Tripterygii wilfordii into water, decocting, and adding ureaformaldehyde into decoction to obtain coating liquid; coating the particles 1 and the particles 2 with the coating liquid to obtain the controlled-released fertilizer. The controlled-released fertilizer is high in phosphorus content and can be used for various crops, vegetables, fruits and the like high in phosphorus demand. By separate granulation of the raw materials, nutritional ingredients can be released at different stages, the fertilizer is approximately released by 60% in an early stage and 40% in a later stage, and accordingly growth requirements of crops can be met in a whole growing period.
Owner:SHANDONG ZHIFENG NONGHUA GRP

Suckling pig and piggy feed for preventing and treating diarrhoea and preparation method thereof

InactiveCN104351485APromote healthy growthPromotes steady weight gainAnimal feeding stuffGaining weightDisease
The invention discloses a suckling pig and piggy feed for preventing diarrhoea and a preparation method thereof. The feed consists of the raw materials in parts by weight: 200-300 parts of maize flour, 150-200 parts of wheat bran, 100-150 parts of millet flour, 70-90 parts of maize germs, 70-80 parts of whey powder, 50-70 parts of small fish and shrimps, 10-20 parts of lard, 20-30 parts of hedera helix stems, 20-30 parts of musa basjoo stems and leaves, 10-20 parts of cattail stems and leaves, 30-40 parts of malt flour, 7-9 parts of black sesame seeds, 4-6 parts of fennel seeds, 15-20 parts of cannabis meal, 10-15 parts of flax meal, 2-3 parts of ginger, 1-2 parts of sweetberry jointfir , 3-4 parts of spanishneedles herbs, 2-3 parts of plantain herbs, 1-2 parts of agaricus blazei, and 15-20 parts of attractants. The feed disclosed by the invention can well prevent the disease of the diarrhoea for suckling pigs and piggies, treat the suckling pigs and the piggies with the disease of the diarrhoea, can alleviate the state of an illness, and reduce the case fatality rate; at the same time, the feed can promote the suckling pigs and the piggies to grow and gain weight stably, so that the economic benefits of breading the suckling pigs and the piggies are improved.
Owner:ANHUI CHENNUO FEED GREASE PROCESSING

Method for preparing enzyme by using honeysuckle and curcuma longa as main raw materials

The invention relates to a method for preparing an enzyme by using honeysuckle and curcuma longa as main raw materials. The method specifically comprises: (1) selecting 35-45 parts by weight of honeysuckle, 10-15 parts by weight of musa basjoo siebold, 10-15 parts by weight of pineapple, and 10-15 parts by weight of clausena lansium, and washing with clear water so as to be spare; (2) peeling the clausena lansium to expose the flesh, cutting the pineapple with the peel and the musa basjoo siebold with the peel into pineapple slices with the thickness of 1-2 cm and musa basjoo siebold slices with the thickness of 1-2 cm, and uniformly mixing the slices to obtain a mixture; (3) placing the mixture into a sealed container, adding honey and water, uniformly mixing, placing into a room, carrying out sealed fermentation at a room temperature, and maintain for 1 month, wherein stirring is performed everyday at the starting 5-7 days and stirring is performed every 7 days at the later days; and (4) washing fresh curcuma longa picked before and after winter solstice, cutting into curcuma longa slices with the thickness of 0.3-2 cm, taking 15-25 parts by weight of the curcuma longa slices, adding to the sealed container, and carrying out sealed fermentation for more than 3 months so as to obtain the product. According to the present invention, the enzyme prepared through the method has advantages of original food function maintaining, rich probiotics, rich nutrition, good taste, and long shelf life.
Owner:唐妙红

Method for preparing enzyme by using lemons and galangal as main materials

The invention discloses a method for preparing enzyme by using lemons and galangal as main materials. The method comprises the specific steps that 1, 35-45 parts of lemons, 15-20 parts of galangal, 2-5 parts of turmeric, 8-15 parts of rhizoma zedoariae, 8-15 parts of grapefruit and 8-15 parts of musa basjoo are selected and cleaned for usage; 2, the lemons are firstly extruded to make peels broken and expose pulp, then the galangal, the turmeric, the rhizoma zedoariae, the grapefruit and the musa basjoo are cut into galangal slices, turmeric slices, rhizoma zedoariae slices, grapefruit slices and musa basjoo slices which are 0.3-2 cm in thickness, and then the materials are mixed evenly to obtain a mixture; 3, the mixture is put in a sealed container, honey and water are added for even mixing, then the mixture is put in a room, sealed fermentation is performed under room temperature condition, one time of stirring is performed every day in previous 5-7 days, later one time of stirring is performed every 7 days, the cycle is kept for one month, then sealing is performed, and fermentation continues for 6 months. The enzyme prepared by adopting the method retains the effects of original foods, is rich in probiotics and nutrition and long in shelf life and has a good taste.
Owner:唐妙红

Semiliquid in-vitro tissue culture and rapid propagation method for MuSa basjoo

ActiveCN105519446AReduce browning rateIncrease the rate of induced differentiationHorticulture methodsPlant tissue cultureActivated carbonMusa basjoo
The invention discloses a semiliquid in-vitro tissue culture and rapid propagation method for MuSa basjoo. According to the method, a semiliquid induction medium comprises an MS culture solution, 6-BA with the concentration of 4 mg/L, NAA with the concentration of 0.15 mg/L, sucrose with the concentration of 30 g/L, activated carbon with the concentration of 0.5 g/L and agar with the concentration of 3 g/L, explants are cultured in a constant-temperature shaking incubator with the shaking frequency of 30 times per minute under the conditions that pH is 5.6-5.8, the temperature is 28-30 DEG C, the illumination intensity is 1,600-2,000 lx and the illumination time of 8 h/d; a multiplication subculture medium mainly comprises the MS culture solution, 6-BA with the concentration of 3 mg/L, NAA with the concentration of 0.15 mg/L and the activated carbon with the concentration of 0.5 g/L; a rooting medium mainly comprises the MS culture solution, NAA with the concentration of 0.5 mg/L, IBA with the concentration of 0.1 mg/L and the activated carbon with the concentration of 0.5 g/L. The browning ratio of the MuSa basjoo is reduced, the induced differentiation ratio and the multiplication coefficient are increased remarkably, and the culture period is shortened.
Owner:FLOWER RES INST OF YUNNAN ACAD OF AGRI SCI

Fragrant sweet preserved-plum dried bean curd and preparation method thereof

The invention discloses fragrant sweet preserved-plum dried bean curd and a preparation method thereof. The fragrant sweet preserved-plum dried bean curd is characterized by being prepared from the following raw materials in parts by weight: 100-110 parts of soybean, 18-20 parts of black soya bean, 1-2 parts of cassia seed, 1.2-1.5 parts of rhizoma drynariae, 1.8-2 parts of chrysanthemum, 0.8-1 part of lycium chinense leaf, 1.5-1.6 parts of exocarpium citri rubrum, 0.9-1 part of musa basjoo pericarp, 1-1.2 parts of chrysopogon aciculatus, 10-12 parts of egg liquid, 12-14 parts of apple juice, 35-40 parts of preserved plum pulp, 65-70 parts of milk, 5-6 parts of corn starch, 7-8 parts of matcha powder, 10-12 parts of brown sugar, 2.8-3 parts of gypsum and 4-5 parts of a nutritional health-care liquid. The products is merged with sour-sweet taste of preserved plum and mellow fragrance of milk, is unique in flavor, good in taste, reasonable and scientific in formula, and comprehensive and perfect in nutrition; also the product is added with multiple Chinese herbal medicines, has the efficacy of clearing heat and improving vision, tonifying kidney and strengthening bone, soothing the middle and fortifying stomach, and reducing blood pressure; and additionally, the production technology is simple and easy to realize, and has popularization application value.
Owner:淮南市碗碗香豆业有限公司

Buckwheat jam tea paste and preparation method thereof

The invention discloses a buckwheat jam tea paste, which is made from the following raw materials by weight: 140-150 parts of tartary buckwheat kernel, 17-19 parts of Hua-zhuan tea juice, 1-2 parts of banana flowers, 3-5 parts of tender leaves Lindera aggregate, 1-2 parts of Caragana microphylla root, 1-3 parts of lotus stem, 8-10 parts of fig powder, 7-11 parts of coconut powder, 5-7 parts of tender pea sprouts, 7-9 parts of sweet potato, 4-5 parts of dendrobium, 6-8 parts of pine pollen, 0.7-1.2 parts of Rhinacanthus nasuta Kurz, 2-3 parts of safflower, 4-5 parts of lemon dregs, 4-5 parts of bean curd skin, 10-12 parts of Citrus chachiensis Hort., 8-10 parts of sweet fermented flour sauce, 9-10 parts of grosvenor momordica fruit, 11-13 parts of an auxiliary agent and a proper amount of water. The tea paste provided by the invention contains buckwheat kernels with rich nutrition, the Hua-zhuan tea with the effects of promoting digestion, delaying aging and lowering cholesterol, and fig powder for moistening lung and relieving sore throat, and also contains fruit juice and Chinese medicine extracts, so as to reach comprehensive nutrition and good health care performance.
Owner:ZONGYANG COUNTY XINCHANGHE FOOD DEV

Ice clara-lemon raw fish capable of clearing away heart-fire and preparation method of ice clara-lemon raw fish

The invention discloses an ice clara-lemon raw fish capable of clearing away heart-fire. The ice clara-lemon raw fish is prepared from the following raw materials in parts by weight: 92-100 parts of frozen sailfish, 15-20 parts of lyophilized royal jelly powder, 3-6 parts of red wine, 8-10 parts of lemon pulp, 4-5 parts of broadleaf holly leaves, 14-18 parts of beef, 14-15 parts of yunwu (Chinese character) fruits, 8-10 parts of pumpkin seeds, 1.1-1.5 parts of ice clara, 1.5-2.3 parts of canna edulis ker tubers, 1.8-2.1 parts of lavender, 0.2-0.5 part of sodium glutamate, 0.1-0.2 part of phosphate, 1-2 parts of lactic acid bacteria, 300mmol/L of CaCl2 solution, and a proper amount of sesbania gum, papain, refined salt and sugar. The ice clara-lemon raw fish has the advantages of unique taste, long shelf life and good health effect; the ice clara and lemon raw fish is frozen by a pickling method, and is pickled by an injection method; the technology is unique and novel; the value-added space and the extension benefits of the raw fish product are increased; and due to the addition of traditional Chinese medicine components such as ice clara and canna edulis ker tubers, walnut kernel is endowed with the health effects of tonifying the stomach, promoting digestion, promoting the secretion of body fluid to relieve thirst, enriching the blood and tonifying qi.
Owner:合肥市韩林家庭农场有限公司

Health refreshing bread capable of assisting in reducing blood sugar and preparation method thereof

The invention provides health refreshing bread capable of assisting in reducing blood sugar and a preparation method thereof. A raw material formula of the bread comprises the following ingredients in percentage by weight: 60-80% of high protein flour, 1.5-3% of extracts of musa basjoo, 0.5-2% of maidenhair extract, 0.5-2% of squill extract, 0.5-2% of melastoma dodecandrum lour extract, 2.5-5% of atriplex triangularis powder, 5-8% of abelmoschus manihot seed oil, 1.5-3% of jelly powder, 5-8% of isomaltitol, 2-5% of non-fat dry milk, 0.75-1.5% of instant dry yeast and 0.25-0.5% of bamboo salt. The raw materials are reasonably processed to prepare the bread, the formula is reasonable, and the raw materials are strong in synergistic action, high in bioavailability, relatively balanced and rich in nutritive elements. The health refreshing bread has a more obvious blood sugar reducing function and a more obvious health function, is capable of preventing bread aging and retrogradation, also has favorable water retention property and long refreshing time, is higher in edible safety, rich in fruity flavor, soft in tissue and excellent in mouthfeel, and can achieve effects of preventing, controlling and reducing blood sugar if being frequently eaten.
Owner:陆建益

Milk-taste beverage with carrot and lentinula edodes and preparation method thereof

The invention discloses a milk-taste beverage with carrots and lentinula edodes. The beverage is prepared from following raw materials including, by weight, 20-23 parts of the carrot, 10-13 parts of the lentinula edodes, 7-8 parts of low-fat milk, -9 parts of maple sugar, 7-9 parts of coix seeds, 10-12 parts of pumpkin cubes, 1-2 parts of potentilla fruticosa, 3-4 parts of bean curd dregs, 6-8 parts of corn flour, 7-8 parts of buds of chinese mahogany, 9-11 parts of black brin, 12-13 parts of lime juice, 6-8 parts of grape fermenting yeast, 2-3 parts of barks of cinnamomum camphora, 2-3 parts of flowers of japanese banana, 4-6 parts of inlactuca, 0.7-1 part of albizzia julibrissin durazz, 9-12 parts of a nutritional additive solution and a proper amount of water. The beverage is processed through combination between various vegetables, including the carrot and the like, and milk, is mellow in taste, is reasonable in match of the raw materials, is rich in carotene, vitamins, and minerals including potassium, calcium, phosphorus and the like, has effects of boosting liver and promoting eyesight, and nourishing middle and boosting qi, can nourish face and beautify skin, is good in health-caring effects, and can enhance immune functions after being drunk for a long time.
Owner:DANGTU HUANGCHI VEGETABLE PRODION & MARKETING SPECIALIZED COOP
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