96 results about "Osmanthus" patented technology

1. Name of the designed product: wrapping paper (new osmanthus lotus lotus). 2. Use of the designed product: used as wrapping paper to wrap articles such as bottles, etc. 3. Design points of the designed product: the pattern of the product and the arrangement of the pattern and text. 4. Picture or photo that best shows the design points: front view. 5. The designed product is a flat product, and the left view, right view, top view and bottom view are omitted.

The application discloses a brewing method for improving the quality of a light-flavor type base liquor by using medicinal and edible Chinese herbal medicines, four kinds of medicinal and edible Chinese herbal medicines, namely, clove, mulberry leaf, lophatherum gracile and osmanthus, are adopted, and the suitable adding link and adding proportion of the medicinal and edible Chinese herbal medicines in the brewing process are determined. Compared with the traditional brewing process, the content of fusel oil (defect component) in the base liquor produced by the application is reduced by 13.89%, the content of ethyl acetate (important flavor component) is increased by 71.14%, the content of beta-damascenone is increased by 240.36%, and the contents of defect components such as acetaldehyde, methanol, n-propanol and fusel oil are all significantly reduced.

The invention discloses a method for producing lucid ganoderma from sweet-scented osmanthus by-products and interplanting the lucid ganoderma and towel gourds, which comprises the following steps: S1, preparing a lucid ganoderma culture medium and a fungus bag, namely crushing and mixing sweet-scented osmanthus wood chips, sweet-scented osmanthus seed crushed materials, oyster powder and towel gourd stems according to a ratio, braising for half an hour, fishing out, bagging and sterilizing to obtain a sterilized culture medium; inoculating and cultivating bacteria until hyphae grow over the substrate; s2, a ganoderma lucidum growing field is built and managed, in mid-to-late April, the material bags subjected to fungus growing are moved into a ganoderma lucidum shed, and ganoderma lucidum growing management is conducted in a semi-bag-removing mode; s3, interplanting the towel gourds; s4, ganoderma lucidum growing environment control: controlling the temperature in the ganoderma lucidum shed to be less than 32 DEG C, and controlling the humidity in the ganoderma lucidum growing management period to be greater than 90%; step S5, harvesting and post-processing. The interplanting mode improves the land utilization rate per unit area, the ganoderma lucidum and the towel gourds grow synergistically, the yield of the ganoderma lucidum and the towel gourds is stable, the quality is guaranteed, effective components of the ganoderma lucidum are completely reserved, the planting income per unit area is greatly increased, and the method is suitable for large-scale application and popularization.

The present application relates to a kind of natural osmanthus incense type micro powder lining paper perfuming method, natural osmanthus is crushed to obtain osmanthus powder, the volatile flavoring components of natural osmanthus and osmanthus powder are determined, and the loss of flavoring components is compared, the olfactory threshold of each substance is determined using three-point selection method, the key aroma-producing components with higher contribution degree of osmanthus powder loss are determined, and the transfer rate of each flavoring substance is calculated by HS-SPME-GC-MS, the transfer rate of flavoring substance obtained and the difference before and after each flavoring component loss are calculated to obtain the flavoring agent that each gram of osmanthus powder needs to supplement the key aroma-producing component composition, after dilution with anhydrous ethanol, it is sprayed on the surface of osmanthus powder;After osmanthus powder after flavoring is mixed evenly with coating liquid and is applied to the surface of cigarette lining paper, the coated lining paper is applied to cigarette production.The present application utilizes the load aroma function of osmanthus micro powder to better impart natural osmanthus incense to cigarette lining paper, and the aroma of ordinary imitation flavoring oil is more persistent.

1. Name of the designed product: packaging bottle (Chen Meng Ranch Golden Gui Oolong Light Milk Tea). 2. Use of the designed product: used for containing beverages. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo that best indicates the design points: perspective view.

The invention provides a terpene nano composite material capable of naturally releasing negative oxygen ions and a preparation method thereof, and relates to the field of negative oxygen ions, the composite material comprises the following raw materials by weight: 15-35 parts of a terpene concentrate, 65-85 parts of a composite matrix, and 1-3 parts of a synergist; the terpene concentrate is prepared from the following raw materials in parts by weight through stepped extraction: 20-40 parts of pine needles, 10-20 parts of cypress leaves, 5-15 parts of wormwood, 2-8 parts of cloves, 3-10 parts of citrus peels, 1-5 parts of sweet-scented osmanthus, 2-6 parts of moss and 1-4 parts of selenium-enriched tea leaves. The composite material has the advantages of high efficiency, long acting, multiple functions, industrialization and the like.

The invention discloses a sweet-scented osmanthus and calendula child face cream for relieving allergy, moistening and repairing skin barrier and a preparation method thereof, and relates to the technical field of cosmetics. Osmanthus flower extract, calendula flower extract, coleus forskohlii root extract, radish seed extract, radix gentianae extract, centella asiatica extract, butyrospermum parkii butter and sunflower seed oil which are plant-sourced are utilized; a rahnella / soybean protein fermentation product, sodium hyaluronate, allantoin, mannitol, arginine, microcrystalline cellulose, polysorbate-60, phenoxyethanol and water are supplemented, so that a layer of protective film can be formed on the surface of the skin. The sweet-scented osmanthus and calendula cream for children is prepared according to the skin characteristics of children, is safe and non-toxic, and can be safely used at ease.

1. Name of the designed product: packing iron box (red tea of happy couple and sweet-scented osmanthus). 2. Use of the designed product: for packing products. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo showing the design points: perspective view.

The invention discloses a method for preparing bagged osmanthus white tea from summer and autumn tea raw materials, and belongs to the technical field of white tea and scented tea processing. S2, withering for the first time; s3, rocking green leaves; s4, withering for the second time; s5, performing rolling; s6, drying; s7, sweet osmanthus harvesting; s8, scenting the osmanthus white tea; s9, spreading and heat dissipation; s10, finishing the scenting; s11, drying the scented tea; s12, tea bag packaging; and S13, storing. The defects in the prior art are overcome, the optimal process for obtaining the osmanthus white tea is obtained, and the developed bagged osmanthus white tea is excellent in quality characteristic, strong in fragrance, sweet in fragrance and rich and lasting in fragrance; the fresh and refreshing aftertaste of the white tea and the sweet fragrance of the sweet-scented osmanthus are fused in taste; the respective health-care effects of the white tea and the sweet-scented osmanthus are added on the aspect of effects; in the aspect of appearance, the introduction of a bag brewing process meets the requirements of different consumers, and conforms to the current development trend of new tea drinks.

1. The name of the design product: cultural and creative gift box (full moon golden osmanthus). 2. The use of the design product: for gift box. 3. The design points of the design product: in the pattern. 4. The picture or photo that best indicates the design points: front view.

1. The name of the design product: packing bottle (rice, red bean and job's tears water and green bean osmanthus water). 2. The use of the design product: packing bottle for liquid. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best shows the design points: design 1 perspective view. 5. The design claimed contains color. 6. Design 1 is designated as the basic design. 7. Other circumstances that need to be explained: the garnet color in design 1 is the liquid content, which is not claimed; the dark red color in design 2 is the liquid content, which is not claimed.

1. Name of the designed product: packing bottle (sweet-scented osmanthus tea). 2. Use of the designed product: as packing of sweet-scented osmanthus tea. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view.

1. Name of the product in this design: Label (Osmanthus Craft Beer). 2. Purpose of this design: For labeling. 3. The key design points of this product are: design points 1, 2, 3, 4, and 5, which focus on the shape, pattern, and color of the product; and design points 6, 7, 8, 9, and 10, which focus on the shape and pattern of the product. 4. The picture or photo that best illustrates the key design points: Design 1 front view. 5. The design for which protection is sought includes color. 6. This design is a two-dimensional product, and the left, right, top, and bottom views are omitted; there is no pattern on the back, and the rear view is omitted. 7. Design 6 is designated as the basic design. 8. Other situations requiring explanation: Other explanations: Designs 1, 2, 3, 4, and 5 request color protection.

The invention discloses a production method of a jujube-raw osmanthus fragrans-lily beverage, which belongs to the technical field of processing of fruit grain can beverages processed from fruits, vegetables and coarse cereals, and combines the beneficial effect of coarse cereals on body health, so that the functions and nutrition of human bodies are balanced by frequently eating the fruits, vegetables and coarse cereals, and the jujube-raw osmanthus fragrans-lily beverage implies that the jujube-raw osmanthus fragrans is good for hundreds of years. Therefore, the invention maximally maintains the nutrition required by the fruits, vegetables and coarse cereals for the human body, and has positive significance in promoting the deep processing of the red dates.

The invention relates to a traditional Chinese medicine composition, in particular to a traditional Chinese medicine composition for treating postnatal myopia, and particularly relates to a traditional Chinese medicine composition for treating postnatal myopia. , Szechuan fritillary bulb, kudzuvine root and sweet osmanthus; the invention relates to a compound preparation composed of rhizoma gastrodiae, dendrobium and menthol. The invention aims to provide the traditional Chinese medicine composition which can obviously reduce myopia until the vision of eyes is recovered to 1.0 or above and has small side effects.

The invention provides aromatherapy compound essential oil for dredging tendons and knots as well as a preparation method and application of the aromatherapy compound essential oil. The compound essential oil comprises the following raw materials: bergamot essential oil, litsea cubeba essential oil, frankincense essential oil, myrrh essential oil, Atlantic cedar essential oil, marjoram essential oil, yarrow essential oil, rosewood essential oil, black pepper essential oil, permanent flower essential oil, holly essential oil, frankincense pistacia chinensis essential oil, angelica sinensis essential oil, ligusticum wallichii essential oil, folium artemisiae argyi essential oil, geranium essential oil and cananga odorata essential oil. The essential oil is prepared from ginger essential oil, osmanthus essential oil, a solubilizer and base oil. Under the synergistic effect of all the essential oil raw materials, during massage, acupuncture points can be effectively stimulated, muscles can be relaxed, qi stagnation, phlegm nodules and tendon knots of meridians and collaterals can be dredged, qi and blood of a human body can be unobstructed, the good effects of promoting blood circulation to remove blood stasis and relieving pain can be achieved, and the tendon knots can be dredged.

The invention provides several kinds of natural saccharification leavening agents and a method for brewing yellow rice wine in a koji-free mode through the natural saccharification leavening agents. The natural saccharification leavening agent is biomass which is harvested from the nature, is not subjected to artificial inoculation and cultivation and has a saccharification or / and fermentation effect; comprising green seedlings of grains, ears of grains in a milk-ripe stage, pine pollen, bee pollen, flowers of edible flowers in a full-bloom stage, part of green vegetables and green edible aromatic plants, part of medicinal and edible plants, medicinal plants and the like. Such as wheat seedlings, green wheat kernels, pine pollen, corn bee pollen, rape bee pollen, kale, peanut seedlings, basil, rosemary, roses, sweet-scented osmanthus, mint, agastache rugosus, lotus leaves, mulberry leaves, leonurus, grape leaves and the like; the raw materials of the natural saccharification leavening agent are easy to obtain, various in variety and convenient to process, the brewed yellow wine can have faint scent, strong fragrance, medicine fragrance and flower fragrance at the same time through reasonable combination, the wine body taste is harmonious, fresh and mellow, the taste is pleasant, and meanwhile multiple health preserving and health care functions are achieved; the natural saccharification leavening agent can be used for grain fermentation at high temperature (about 35 DEG C) without rancidification, so that the stability of a wine brewing process is remarkably improved, and the failure probability of wine brewing is greatly reduced.

The application discloses an ice-sweetened tea drink with obvious tea flavor and an ultrasonic ice-sweetened preparation method thereof, and belongs to the field of deep processing of tea leaves. The ice-sweetened tea drink is prepared by placing fermented tea, Chinese wolfberry, jasmine, osmanthus and mint in an ultrasonic ice-sweetened device. The ultrasonic ice-sweetened device is designed based on the siphon principle and is composed of a base, a tea cup, an ultrasonic element, an ice-sweetened device switch, a siphon tube and an extraction cup. Compared with the prior art, the fermented tea, Chinese wolfberry, jasmine, osmanthus and mint are used as the base of the ice-sweetened tea drink, so that the tea flavor and taste of the ice-sweetened tea drink are obviously improved; the tea drink extraction device is designed based on the siphon principle, so that the tea drink contents can be efficiently extracted in a small amount and for many times; and the ultrasonic ice-sweetening technology is used, so that the flavor substances can be reduced in high-temperature deterioration and the tea contents can be accelerated in dissolution. The ultrasonic ice-sweetened preparation method is simple and practical, can overcome the problems of "weak tea flavor" and "long time consumption" of traditional ice-sweetened tea, and has a good application prospect.

This invention discloses a pure fermented osmanthus honey wine and its preparation method, belonging to the field of natural food microbial fermentation brewing technology. It uses pure natural honey as the sole carbon source for microbial fermentation, without adding grains or artificial additives. The process involves honey dilution, sugar content adjustment, acidification with fresh lemon juice, and low-temperature primary fermentation. This is combined with short-term high-temperature heat shock sterilization with dried osmanthus flowers, followed by rapid cooling with ice water to lock in the aroma. After primary fermentation, osmanthus flowers are added for gentle aroma enhancement, followed by low-temperature secondary fermentation, aging, clarification, and bottling. This invention solves the problems of heavy off-flavors in grain-based wines, masked honey aroma, pronounced bitterness of osmanthus, and uncontrolled fermentation acidity. The resulting product has a pure flavor, balanced acidity, and stable process, making it suitable for industrial production.

This utility model relates to the technical field of filling devices, and discloses a liquid level synchronization conduit device for filling osmanthus rice wine. It includes a distributor, with an inlet pipe fixedly connected to the upper surface of the distributor. A solenoid valve is fixedly connected to the outer side of the inlet pipe, and a connecting hose is fixedly connected to the upper end of the inlet pipe. Several straight pipes are fixedly connected to the bottom surface of the distributor, and a flow control valve is fixedly connected to the bottom end of each straight pipe. A connecting pipe is fixedly connected to the bottom output end of the flow control valve, and an inverted U-shaped outlet pipe is fixedly connected to the front end of the connecting pipe. In this utility model, through the cooperation of the straight pipes, flow control valves, connecting pipes, inverted U-shaped outlet pipes, splash guards, scales, and liquid level monitoring components, the air inside the device can be completely expelled before the initial filling, preventing air from affecting the filling effect and ensuring filling quality. Furthermore, the principle of communicating vessels is used to forcibly synchronize the liquid levels of each filling channel, ensuring consistent filling volume.

The utility model discloses an osmanthus green tea cellar making device in the technical field of tea processing equipment. The osmanthus green tea cellar making device comprises a cellar box, the cellar box comprises a box cover, a motor is fixedly arranged on the box cover, racks are further symmetrically arranged on the box cover, and the motor drives a gear meshed with the racks on the two sides; gathering plates fixedly connected with one ends of the corresponding racks are symmetrically arranged on the cellar box, and the gathering plates and the racks are horizontally and slidably connected with the box cover; vertical grooves are formed in the opposite sides of the gathering plates on the two sides, and derrick masts embedded in the corresponding grooves are fixedly arranged at the other ends of the racks on the two sides correspondingly. The tea pile spreading and gathering efficiency is high, the fragrance is effectively improved, and the quality of tea leaves is prevented from being damaged.

1. The name of the design product: packaging box (red and green osmanthus soft candy). 2. The use of the design product: for packaging candy. 3. The design points of the design product: in the pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design product is made of transparent material.

1. Name of the product in this design: Pet training pee pad packaging bag (fragrant osmanthus). 2. Intended use of this design: packaging bags. 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: 3D view 1.

The present application relates to a kind of sleep-aiding anxiolytic compound essential oil and its preparation method and application, the compound essential oil includes the following weight parts of component: thyme oil 20-60 parts, fir oil 0-40 parts, bitter orange oil 0-40 parts, jasmine oil 0-40 parts and osmanthus oil 0-40 parts.Compared with prior art, the present application has good sleep-aiding and anxiolytic effect under the synergy of each component.

1. Name of the product in this design: Label (Xia Yi Craft Osmanthus Wheat Beer). 2. Purpose of this design: For use as a label on beer bottles. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design highlights: Component 1 main view. 5. The design for which protection is sought includes color. 6. This design is a two-dimensional product, and the rear views of component 1, component 2, and component 3 are omitted. 7. Other situations requiring explanation: Component 1 is the main label, Component 2 is the back label, and Component 3 is the neck label.

1. The name of the design product: packaging bottle (name creation small sweet-scented osmanthus floor cleaner). 2. The use of the design product: for packaging bottle. 3. The design points of the design product: in the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view.

The invention discloses a functional beverage produced by compounding insects and plants. The functional beverage is prepared from insect raw materials, plant raw materials and a solvent, the insect raw material is periplaneta americana, the plant raw material is sweet-scented osmanthus, and the solvent is distilled liquor; the material ratio of the periplaneta americana to the sweet-scented osmanthus is 1-2, and the material-liquid ratio of the total mass of the periplaneta americana and the sweet-scented osmanthus to the distilled liquor is 1: (15-30) g / mL. The functional beverage is prepared by scientific compatibility of periplaneta americana and sweet-scented osmanthus.

1. Name of the product in this design: Coaster (Lingnan Ten Flower Goddess Series). 2. Purpose of this design: For placing cups. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the key design points: Design 1 3D view. 5. Design 1 is designated as the basic design. 6. Other situations requiring explanation: Design 1 is balsam, Design 2 is osmanthus, Design 3 is honeysuckle, Design 4 is lantana, Design 5 is mango, Design 6 is lemon, Design 7 is pansy, Design 8 is amaranth, Design 9 is night-blooming magnolia, and Design 10 is hibiscus.