3163 results about "Osmanthus" patented technology

The invention provides a black soybean cake processing method. The processing comprises the steps that 1, black soybean powder, glutinous rice flour, rice flour, red dates, lily, sweet-scented osmanthus, the fruits of Chinese wolfberry, mint leaves, granulated sugar, sesame powder and palm oil are weighed; 2, the red dates, the lily, the sweet-scented osmanthus, the fruits of Chinese wolfberry and the mint leaves are heated and decocted; 3, the granulated sugar is heated to be dissolved; 4, the black soybean powder, the glutinous rice flour and the rice flour are mixed, and then mixed liquid and the palm oil are added in the mixture for high-temperature steaming; 5, the steamed cake is coated with the sesame powder in a rolling mode. The black soybean cake processing method has simple steps, the black soybean cake is crisp and delicious and makes people enjoy aftertaste, and black soybeans have rich nutrients and have the effects of promoting cholesterol metabolism, lowering blood lipid, preventing cardiovascular disease and the like. Meanwhile, due to the fact that the red dates, the lily, the sweet-scented osmanthus, the fruits of Chinese wolfberry, the mint leaves and the like are added in the formula, the black soybean cake has the effects of enriching yin, nourishing kidney, protecting the liver, nourishing the stomach, discharging toxicant, keeping beauty and the like.

The invention discloses light-fragrance electronic cigarette atomized smoke solution and a preparation method thereof. The atomized smoke solution comprises the following components in percentage by weight: 30-45 percent of propylene glycol, 20-35 percent of glycerol, 5-15 percent of deionized water, 5-15 percent of alcohol, 15-45 percent of traditional Chinese medicine liquid, 2-5 percent of tobacco flavor, 2-6 percent of tobacco extract and 0.1-2 percent of forming agent, wherein the traditional Chinese medicine liquid is extraction liquid which is obtained by extracting traditional Chinese medicine mixture through water distillation or alcohol extraction, and the traditional Chinese medicine mixture consists of tendrilleaf fritillary bulb, mint leaf, loquat leaf, dendranthema indicum, violet, sweet-scented osmanthus and green tea. The light-fragrance electronic cigarette atomized smoke solution not only can meet the smoking demands of smokers, but also can effectively reduce irritation of smoke to tracheas, bronchi, throats and lungs of bodies, and has the efficacies of clearing heat, moistening lungs, arresting coughs, expelling phlegm, refreshing and restoring consciousness, regulating qi-flowing, resolving stagnation and the like.

The invention discloses rice wine yeast and a preparation method thereof. The yeast comprises the following materials in part by weight: 60 to 100 parts of sticky rice, 1 to 10 parts of licorice root, 1 to 10 parts of dried orange peel, 1 to 10 parts of cyperus rotundus, 1 to 10 parts of polygonum flaccidum meism, 1 to 10 parts of mulberry leaves, 1 to 10 parts of stringy stonecrop and 0 to 15 parts of water. Compared with the prior art, five Chinese medicaments such the licorice root, the dried orange peel, the cyperus rotundus, the polygonum flaccidum meism and the mulberry leaves are selected and added into the yeast of the invention, which not only prompts the growth and the metabolism of the yeast, but also inhibits the growth of pernicious bacteria; simultaneously the flavor of the yeast is improved by adding sweet-scented osmanthus; and simultaneously rice wine produced by using the yeast has a unique flavor of the sweet-scented osmanthus. The stringy stonecrop serving as a Chinese medicament is added into the yeast, which not only makes the yeast contain active ingredients, for protecting liver, in the stringy stonecrop, but also makes the rice wine produced by using the yeast have the efficacy of protecting the liver.

The preparation method of girasole beverage includes three technological process steps: 1. preparation of girasole hydrolyzate; 2. preparation of osmanthus flower extract; and 3. blending, packaging and sterilizing. The girasole hydrolyzate, osmanthus flower extract, phosphoric acid and citric acid are mixed according to the mixing ratio of 100:(10-12):3:(4-6), then water is added according to the ratio of the above-mentioned mixed material liquor and water of 1:(50-60), uniformly stirred, bottled, capped and sterilized so as to obtain the invented product with rice nutrients and several health-care functions of reproducing bifidobacteria in human body, inhibiting the growth of intestinal salmonella and spilage organism, raising immunity of human body and reducing blood-lipid, etc.

The invention discloses a refreshment cigarette liquid for electronic atomization cigarette comprising soup and atomizing agent by the weight ratio of 5-6 : 4-5, the medicinal compositions of the liquid include (by weight portions) dried orange peel 4-6, clove 4-6, ginseng 9-11, rhizoma Gastrodiae 9-11, sweet osmanthus flower 4-6, banksia rose 4-6, vanilla leaves 14-16, geranium 14-16, tung grass 14-16, Juncusef f usus 14-16, safflower 9-11, prepared rehmannia root 14-16, epimedium 14-16, prepared fleece-flower root 14-16, cucurbitacin 9-11, broomrape 14-16, wolfberry fruit 9-11, doddor seed 9-11, cherokee rose 14-16, Chinese angelica root 9-11, cnidium fruit 9-11, psoralea fruit 9-11, common fennel fruit 9-11, white atractylodes rhizome 14-16, rhizome of Sichuan lovage 9-11, poria cocos wolf 14-16, schisandra fruit 14-16, plantain seeds 9-11, Chinese yam 14-16, astragalus root 14-16, raspberry 9-11, licorice root 9-11 and fine Chinese caterpillar fungus 4-6.

The invention relates to essence, in particular to flavoring essence used for tobacco. The flavoring essence is formed by mixing the following raw material components in percentage by weight: 1 to 3 percent of 10 percent vanillin, 2 to 4 percent of 10 percent damascenone, 2 to 4 percent of 10 percent ethyl maltol, 5 to 8 percent of stachyurus extract, 2 to 4 percent of Peru concrete, 1 to 3 percent of five-flavor ketone, 0.5 to 2 percent of 10 percent furaneol, 1 to 3 percent of 10 percent oak chip extract, 0.5 to 2 percent of 10 percent cassia leaf oil, 0.5 to 2 percent of elecampane extract, 1 to 3 percent of 10 percent clove bud oil, 2 to 4 percent of Xianning orange osmanthus extract, 1 to 3 percent of 1 percent valerian oil, 1.5 to 3 percent of trigonella tincture, 0.5 to 2 percent of 10 percent geranium oil, 15 to 20 percent of white hyacinth bean tincture, 1 to 3 percent of 10 percent acetic ether, 5 to 8 percent of lonicera confusa extract, 1 to 3 percent of ribes burejeuse extract, 8 to 51.5 percent of 70 percent ethanol, and 1 to 3 percent of daidzein. The flavoring essence used for the tobacco overcomes the defects that the prior cigarette has burr feeling at the throat and astringent feeling at the oral cavity, and has quite obvious effect of improving the comfort of the cigarette.

The invention discloses a planting method of tea plant, comprising: a) levelling off the mountains and making farmland in November; b) planting hibiscus for 2-3 years in and around the ten garden; c) digging delves of 0.5-1 meter long, 0.5-1 meter wide and 0.5-0.7 meter deep around and among the tea garden, then using weeds as base fertilizer, for one layer of fertilizer and one layer of earth to plant fructus chaenomelis, wherein plant spacing is 2.5-3 meters; d) planting sweet-scented osmanthus around the tea garden; e) planting ashitaba, pyrethrum and clover on the two sides of tea plant. Compared with the prior art, the invention adopts tea planting method in multidimension development high performance, for protecting zoology and produced tea having the characteristics of tight cord, full-bodied flavor, bright color, total weight of amino acid in chemical components is 4.39-4.5%, weight concentration of water extraction is more than 44.51%.

The invention discloses spiced sandwich dried bean curd. The spiced sandwich dried bean curd is prepared from the following raw materials in parts by weight: 130 to 140 parts of soybeans, 18 to 20 parts of sesame, 10 to 12 parts of green bean powder, 4 to 5 parts of osmanthus honey, 5 to 6 parts of cream, 2 to 3 parts of kudzu vine root, 2 to 3 parts of hawthorn, 2 to 3 parts of dark plum, 1 to 2 parts of pumpkin leaves, 1 to 2 parts of dragons tongue leaf, 1 to 2 parts of chestnut leaves, 2 to 3 parts of platycodon grandiflorum, 1 to 2 parts of cortex moutan, 2 to 3 parts of eucommia, 1 to 2 parts of cassia twig, and 1 to 2 parts of angelica sinensis. According to the spiced sandwich dried bean curd, the kudzu vine root, the hawthorn and the dark plum are ground together with the soybeans, so that the traditional Chinese medicine ingredients thoroughly permeate soybean milk; by adding the extract of the traditional Chinese medicines, the dried bean curd has the effects of reducing blood glucose and blood fat, reducing fever, promoting the secretion of saliva or body fluid, invigorating stomach, improving digestion, eliminating phlegm, removing pus, tonifying liver and kidney, sweating and resolving fleshy exterior toxins; the sandwich dried bean curd is prepared by adding sandwich fillings made of the sesame, the green bean powder, the osmanthus honey and the cream between two layers of dried bean curd blocks, so that the dried bean curd is sweet and delicious, and has a unique flavor.

Disclosed are compositions and corresponding methods of their use that include plant, plant parts, or extracts thereof from Michelia magnifica, Xylosma japonicum, Prunus cerasifera, Nyssa sinensis, Chimonanthus praecox, Sassafras tzumu, Inula helianthus-aquatica, Capparis bodinieri, Passiflora caerulea, Galium aparine, Boehmeria platyphylla, Colquhounia coccinea, Sageretia rugosa, Jasminum stephanense, Antirrhinum majus, Daphniphyllum oldhamii, Cuscuta chinensis, Salix variegate, Osmanthus parvifolius, Euphorbia trigona, Calliandra haematocephala, Excoecaria acerifolia, Dianthus chinensis, Myriophyllum spicatum, Nymphoides peltatum, Prunus salicina, Solanum coagulans, Elaeis guineensis, Rhododendron moulmainense, Spatholobus suberectus, Artabotrys hexapetalus, Hibiscus syriacus, Lonicera calcarata, Hydnocarpus hainanensis, Ilex fragilis, Antidesma venosum, Acacia pennata ssp. Kerrii, Althaea rosea, Millettia velutina, Themeda japonica, Dalbergia hancei, Ipomoea batatas, Photinia glomerate, Hippophae rhamnoides, Azadirachta indica, Karelinia caspica, Bauhinia touranensis, Eriobotrya japonicas, Anaphalis contorta, and/or Cratoxylum prunifolium, or any combination thereof.

The invention discloses low-sugar pawpaw preserved fruit and a preparation method thereof. The low-sugar pawpaw preserved fruit is prepared from a raw material of pawpaw and auxiliary materials of sweet osmanthus flower, honey, isomalt, citric acid and sodium benzoate by the procedures of selecting fruit, splitting, curing, protecting color, saccharifying, sugaring, drying and packaging. The low-sugar pawpaw preserved fruit has rich nutrients, strong fragrance, low sugar, low calorific value and high safety, is a functional leisure food with health-care effects of invigorating stomach and promoting digestion, regulating vital energy and promoting blood circulation, enlarging chests and beautifying skin and the like, and is suitable for people, in particular women, children and diabetic patients to eat.

The invention discloses a method for adopting osmanthus as a raw material and simultaneously preparing osmanthus essential oil, a dry osmanthus product and osmanthus essential lotion, belonging to the technical field of plant drying and active ingredient extraction. The method provided by the invention comprises the following steps that: (1) the fresh osmanthus flower is vacuum-dried and then the dry osmanthus product is obtained; (2) the water vapour and volatile oil gas of the fresh osmanthus flower in the process of vacuum drying are condensed into liquid to obtain oil-water mixed liquor; and (3) after the oil-water mixed liquor is layered by oil and water, the upper layer is collected to obtain the osmanthus essential oil, and the lower layer obtains the osmanthus essential lotion. The yield of the osmanthus essential oil prepared by the invention is larger than 0.25wt per thousand, the yield of the dry osmanthus product is over 20wt percent, the yield of the osmanthus essential lotion is over 75wt percent, and an organic solvent and heavy metal are not contained, thus belonging to the homogenization range.

The invention relates to a method for preparing Paeonia ostii fruit tea bags, which comprises the following special processing steps of: sequentially carrying out deionized water cleaning, microwave oven processing, crushing, drying and the like on Paeonia ostii flowers. The Paeonia ostii fruit tea bag can be prepared according to various formulas, and the Paeonia ostii fruit tea bag is prepared by taking red jujubes, tribute gingers, lemons, tribute chrysanthemums, the fruits of Chinese wolfberry, ginkgo leaves, masson pines, licorice roots, persimmon leaves, peppermint leaves, apples, hawthorns, honeysuckles, lotus leaves, sweet-scented osmanthus, mulberry leaves, black tea, green tea, and the like as raw materials. The method disclosed by the invention has the characteristics of scientific formulas, simple process, multiple varieties, various efficacies, unique taste, long quality guarantee period, and capability of keeping the special aroma and flavor of Paeonia ostii flowers, andthe like; and after being taken for a long time, the prepared Paeonia ostii fruit tea bag can achieve various health-care effects.

The invention relates to a space-planting cultivation technology with the tea plant interplanting in osmanthus fragrans woods, which is achieved through the following steps. (1) After the weeds clearance on the ground in July to August of the first year, the subsoil plowing and the soil aging are implemented. From February to March of the second year, the deep ditches spaced every two meters are dig, in which the inside is laid with grasses, soil, organic fertilizers and soil. (2) The osmanthus fragrans tree seedlings with 2.5 to 3cm diameter, 1.7 to 2m height and 60-80cm crown width are planted on the ditches. (3) The shallow furrows are dig on each deep ditches to grow the annual clone cuttage propagation tea plant seedling. (4) The tea plants are not planted within the 50-60 cm range around the osmanthus fragrans tree. The advantages of the invention is that a space-planting cultivation technology with the interplanting of short stalked plant tea plant in the high stalked crop osmanthus fragrans woods is provided. With the use of the cultivation technology, the full use of the gap in the middle of the osmanthus fragrans woods is achieved, and the workload of cultivating and weeding is also reduced. Thus the greater economic benefits can be generated within the limited land resources.

The invention aims at providing a plant health-care drink and a preparation method thereof. The plant drink is composed of dark plums, sweet-scented osmanthus, pueraria lobata, poria cocos and lotus leaves. The plant health-care drink is sour, sweet, palatable and gentle in property, has effects of heat clearing, lung moistening and appetite promoting, is suitable for all ages, and can be drunk all the year round. Raw materials of hawthorn, chrysanthemum, honeysuckle, red dates, wolfberry fruits, liquorice, momordica grosvenori and the like can be added further. The plant health-care drink also has the effect of clearing and nourishing. The raw materials adopted by the plant health-care drink are food and also have medical health-care functions, and the plant health-care drink is excellent.

The invention relates to a non-tube rapid propagation method of osmanthus, and is characterized in that a computer environment control way is used for creating optimal environment of temperature, light, air and heat for in vitro plant material to lead the root of the plant to express quickly, so that root system can be sufficiently developed. After being processed by growth regulator, a branch of the osmanthus is inserted into a rapid propagation seedbed containing stroma, and relative humidity, temperature and light in the rapid propagation seedbed can be automatically controlled by a computer; the stroma is made of material which has water retention, air permeability and easy disinfection treatment. The osmanthus bred by the method takes root within 40-60 days, the root system is developed and the survival rate is higher than 95%. The method creates the optimal climatic environment of temperature, light, air heat and water for the in vitro material by the computer environment control way, utilizes the stroma having good water retention and high air permeability to replace the conventional soil, and has the characteristics of less material taken in culture of seedling, rapid propagation speed, high rhizogenesis rate and survival rate of transplant seedling, female parent character maintenance, low cost for raising seedling, easy acquisition and operation, etc.

The invention belongs to the field of making of tea leaves, and particularly relates to black tea with sweet osmanthus and a scenting method thereof. The black tea with sweet osmanthus comprises the following components in parts by weight: 0.8-1.2 parts of black tea and 0.16-0.24 parts of sweet osmanthus. The scenting method comprises the following steps of: spreading 1 part of black tea and 0.08-0.12 parts of sweet osmanthus layer after layer alternatively to form a tea pile, and standing at the normal temperature till the temperature of the tea pile is 43-47 DEG C; spreading for dissipating heat till the temperature is lowered to 22-24 DEG C, gathering into a pile, and standing at the normal temperature for 6-12 hours; drying at the temperature of 90-92 DEG C, and cooling to obtain primarily-scented tea; adding 0.07-1 part of sweet osmanthus, repeating the previous steps, drying at the temperature of 95-100 DEG C and cooling to obtain secondly-scented tea; and adding the left sweet osmanthus, and mixing to obtain the black tea with sweet osmanthus. The black tea with the sweet osmanthus is prepared manually, so that damages of a mechanical way to nutritional ingredients are avoided, and the natural values of the black tea and the sweet osmanthus are kept.

The invention relates to a fragrance smelling area for improving sleep. The fragrance smelling area consists of a fragrant plant growing area, a fragrance smelling walk path and an isolated area arranged around the circumference of the fragrant plant growing area, wherein, the following plants are planted in the fragrant plant growing area on an area ratio basis: 15-25% of lavender, 8-15% of salvio sclarea, 8-15% of lippia citriodora, 8-15% of chamomile, 8-15% of damask rose, 8-15% of fragrant citrus and 0-45% of additional varieties which are selected from one or more than one of bergamot, hibiscus, sweet orange, osmanthus flower, honeysuckle, sweet basil, cablin pacholi, valerian, sweet oregano, roman chamomile, French lavender, melissa officnalis and rose pelargonium graveolens. The fragrance smelling area is planted with the fragrant plants with the efficacy of improving the sleep quality; the fragrant plants are planted in the fragrance smelling area by a configuration method of a certain area, a certain amount and a certain ratio, and the fragrant plants can provide a fragrance activity for fragrance smellers in the fragrance smelling area in a certain manner at certain time to improve the sleep.

The invention discloses a preparation method of fermentation type plant flower rice wine, belonging to the technical field of food production. The preparation method comprises the following steps of: steaming sticky rice and adding saccharifying enzyme for saccharification; crushing sweet osmanthus, rose or jasmine and performing ultrasonic extraction and concentration; adding the concentrated solution into the saccharified sticky rice, and adding distiller yeast for fermentation, wherein the fermentation temperature is 28-32 DEG C, and the fermentation time is 24-48 hours; juicing the obtained product, collecting the juice and feeding the juice into a superfilter; filtering and collecting the juice, and brewing the juice in a storage tank at room temperature below 30 DEG C for 3-6 months; blending until the alcoholic strength is greater than or equal to 8.0 (vol), the total acid (based on lactic acid) is greater than or equal to 2.20g/L, the total sugar (based on glucose) is greater than or equal to 40.0g/L, the amino acid nitrogen is greater than or equal to 0.10g/L, and the beta-phenethyl alcohol is greater than or equal to 20.0mg/L; and filling. The preparation method disclosed by the invention has the beneficial effects that: the flavor components and physiological activators of the plant flower are richer than those in the product of the prior art.

The invention discloses compound plant essential oil with effects of repelling mosquitos, relieve itching and subsiding swellings. The compound plant essential oil comprises the following raw materials: artemisia vulgaris oil, lemon essential oil, eucalyptus citriodora oil, clove essential oil, camellia seed essential oil, catnip essential oil, thyme essential oil, geranium essential oil, rosemaryessential oil, castor oil, citronella oil, litsea oil, lavender essential oil, lithospermum essential oil, clary sage essential oil, mentha spicata essential oil, cypress essential oil, platycladus orientalis essential oil, calendula officinalis essential oil, cedarwood essential oil, juniper berry essential oil, wild chrysanthemum essential oil, leonurus japonicus essential oil, eucommia ulmoides essential oil, jasmine essential oil, eucalyptus essential oil, valeriana officinalis essential oil, rose essential oil, osmanthus fragrans essential oil and lemongrass oil. The compound plant essential oil has obvious mosquito repelling effect, high itching relieving and swelling subsiding speeds, remarkable improvement effects on eczema improving suppuration, herpes, pimples, swelling furuncleand itching skin as well as obvious anti-bacterial and anti-inflammation functions.