112 results about "Osmanthus Fragrans Flower" patented technology

The invention provides sweet-scented osmanthus rice wine and a making method thereof, belonging to the technical field of natural foods, in particular relating to fermentation of starch-containing grains or grains, and mainly solving a problem of realizing the combination of sweet-scented osmanthus fragrance and rice wine, namely the sweet-scented osmanthus and nutrient elements are fully permeated in rice wine. The sweet-scented osmanthus rice wine comprises the following raw materials in parts by weight: 1,000 parts of sticky rice, 100-150 parts of the sweet-scented osmanthus, and 8-15 parts of distiller yeast; and the making method comprises the following steps of treating the sticky rice and the sweet-scented osmanthus, fermenting, bottling, sterilizing and cooling. According to the sweet-scented osmanthus rice wine and the making method thereof, disclosed by the invention, the sweet-scented osmanthus fragrance and the nutrient elements are fully mixed with the rice wine so that the nutrition value of the rice wine is improved, the shelf life of the rice wine is long, and the invention is suitable for making the rice wine.

The invention discloses honey osmanthus tea and a preparation method thereof. The preparation method comprises the following steps: collecting naturally dried osmanthus flowers, screening, performing fixation, blanching and draining; then pickling twice with concentrated honey of which the sugar degree is 83-87 Be, namely during primary pickling, pickling the drained osmanthus flowers in the mass ratio of the osmanthus flowers to the concentrated honey being 1:1 for 1-3 days and separating the primarily pickled osmanthus flowers from the honey, and then adding the concentrated honey to the upper layer of the primarily pickled osmanthus flowers to soak and pickle the osmanthus flowers for 15-20 days for the second time; naturally and slowly settling the honey to ensure that the osmanthus flowers evenly absorb the honey; extruding a little of air in a pickling cylinder for evenly distributing the honey into the osmanthus flowers; finally, taking out the osmanthus flowers together with the honey liquid, modulating the sugar degree of the honey to 60-68 Be when heating to 63-73 DEG C, and bottling. The honey osmanthus tea does not need to be stirred in the preparation process, the probability of fractures of petals of the osmanthus flowers can be reduced by reducing the frequency of stirring of the osmanthus flowers, the intact appearance of the honey osmanthus tea is reserved, and thus the quality, the grade and the market competitiveness of the honey osmanthus tea are improved.

The present invention discloses a preparation method of osmanthus fragrans flower green tea, which comprises the following steps: step 1: tea base processing; step 2: fresh osmanthus fragrans flower conserving; step 3: tea base and osmanthus fragrans flower blending for scenting; step 4: spreading the blended tea base and osmanthus fragrans flowers for heat dissipation; step 4: osmanthus fragrans flower pickling from the tea base; step 5: steaming, pressing and shaping; and step 6: drying. The prepared osmanthus fragrans flower green tea finished product is tightly rolled into strip types, tender, green, oily and moisture, beautiful in silver sprouts, revealed in white fine hair, fresh and clean in aroma, mellow and refreshing in taste, slight yellow and green in soup color, and tender green and even in leaf bottom.

The present invention discloses fruit moon cakes. The fruit moon cakes comprise moon cake skins and moon cake fillings. The moon cake skins are prepared from the following raw materials in parts by weight: 20-30 parts of wheat flour, 5-10 parts of fagopyrum tataricum flour, 5-10 parts of soybean flour, 5-10 parts of sweet potato powder, 5-10 parts of oat flour, 5-10 parts of chestnut powder, 5-10 parts of glutinous rice flour, 16-30 parts of butter, 15-30 parts of sugar syrup, 5-10 parts of eggs and 0.5-1 part of baking powder. The moon cake fillings are prepared from the following raw materials in parts by weight: 3-8 parts of dried pineapples, 3-8 parts of dried bananas, 2-5 parts of apple juice, 2-5 parts of peanut oil, 3-8 parts of peanut kernels, 3-8 parts of a strawberry sauce, 2-6 parts of raisins, 3-8 parts of an osmanthus fragrans flower paste, 2-6 parts of baijiu, 3-8 parts of walnut kernels and 3-8 parts of preserved meat. The moon cake skins combine the various flours, avoid a single taste, use the various coarse grains, and are conducive to digestion and human body nutrition and health. The moon cake fillings consist of a variety of the nuts and fruits, and the addition of the raisins increases some sour and sweet taste, so that people do not feel greasy when eating the moon cakes.

The present invention discloses pungent and spicy fish oil hotpot bottom materials and a preparation method thereof. The hotpot bottom materials are prepared from the following raw materials in parts by weight: 90-120 parts of fish oil; 10-20 parts of thick broad-bean sauce; 10-30 parts of chilies; 8-10 parts of Chinese prickly ash; 3-5 parts of fresh gingers; 2-3 parts of garlic; 0.3-0.5 part of star anise; 0.2-0.3 part of cassia bark; 0.2-0.3 part of bay leaf; 0.1-0.2 part of ligusticum chuanxiong; 0.2-0.3 part of rhizoma kaempferiae; 0.3-0.8 part of fennel; 0.2-0.3 part of fructus amomi rotundus; 0.3-0.8 part of fructus tsaoko; 0.3-0.8 part of clove; 0.3-0.8 part of fructus amomi; 0.2-0.5 part of fructus gardeniae; 0.4-0.6 part of liquorice; 0.2-0.5 part of dried orange peel; 0.5-1 of Baijiu; 0.5-1 part of rock sugar; 1-3 parts of fermented soybeans; 0.5-2 parts of herba artemisiae scopariae; and 0.8-1.5 parts of osmanthus fragrans flowers. The hotpot bottom materials are red and bright in color and luster, rich in mouthfeel, and full of pungent and spicy taste, improve appetite, and are delicious in taste and endless in aftertastes.

The invention discloses a medicament for treating halitosis and a preparation method thereof. The medicament is mainly prepared from the following raw materials according to a certain proportion by weight: Aucklandia lappa, pogostemon cablin, herba asari, osmanthus fragrans flower, rehmannia glutinosa, Massa Medicata Fermentata, herba ephedrae, Radix codonopsis, alpinia katsumadai, Ligusticum chuanxiong, and so on. The medicament disclosed by the invention has the effects of warming the middle-jiao, reinforcing stomach, promoting digestion, regulating middle energizer and resolving phlegm, is used for treating halitosis, and has the advantages of quick action, good therapeutic effect and no recurrence.

The invention discloses flower rice dumplings and a preparation method thereof. The flower rice dumplings are prepared from the following raw materials in parts by weight: 40-50 parts of glutinous rice, 4-8 parts of rose flower, 4-8 parts of lotus flower, 4-8 parts of osmanthus fragrans flower, 4-8 parts of gardenia flower, 4-8 parts of jasmine flower, 10-20 parts of honey, 10-20 parts of white granulated sugar and a plurality of leaves of chequer-shaped indocalamus. According to the flower rice dumplings disclosed by the invention, as the rose flowers, the lotus flowers, the osmanthus fragrans flowers, the gardenia flowers and the jasmine flowers are added in rice dumpling stuffings, the flower rice dumplings are fragrant, tender and smooth, contain rich vitamins and are capable of removing dampness, expelling wind, relieving summer heat, clearing heat, improving endocrine dyscrasia, resisting free radicals and ageing and also eliminating fatigue; meanwhile, the flower rice dumplings are unique in taste and also have health efficacy.

The invention discloses an extraction process for ultrasonic-assisted flash extraction of sweet osmanthus hydrolat and an activity determination method. The method comprises the following steps: soaking osmanthus flowers in a saline solution, performing ultrasonic treatment after flash crushing, adding water for direct distillation, and receiving osmanthus hydrolat, wherein the sweet-scented osmanthus hydrolat is aromatic water with rich sweet-scented osmanthus fragrance and terpene component smell, is prominent in sweetness after being aged, and has pleasant fruit sweetness like peaches. According to the method disclosed by the invention, more active substances in petals are brought into a solution through the strong crushing force of the flash extractor, the cavitation effect generated between the rotary vane and liquid and the crushing effect of ultrasonic waves on plant cell walls, so that the additional value of osmanthus fragrans products is improved; in addition, an in-vitro and cell whitening experiment, an antioxidant determination method and experimental data of the sweet osmanthus hydrolat are provided, and it is proved that the sweet osmanthus hydrolat is extremely low in cytotoxicity and has antioxidant activity and whitening activity.

The present invention discloses an osmanthus fragrans flower fragrant camellia oil preparation method and belongs to the technical field of camellia oil processing. The preparation method comprises the steps of: camellia seed powder preparing, osmanthus fragrans flower selecting, three times of scenting and firing drying, pressing, impurity removing, adsorbing, and degreasing. The preparation method is simple in process, green and environmentally friendly, and the produced camellia oil is free of any chemical reagents and is a natural product having functions of refreshing and keeping up spirit, tendering skin, delaying aging, etc. Compared with the prior art, the produced camellia oil is more mellow in flower fragrance, lower in production cost, and easy for application. The preparation method improves the added value of camellia oil products and broadens the sales market of camellia oil.

The present invention relates to a pollen-containing guokwei food, and relates to the technical field of food. The pollen-containing guokwei food comprises the following components by weight: 70-90 parts of high-gluten flour, 4-6 parts of corn flour, 0.2-1 part of cuminum cyminum powder, 1-2 parts of raisins, 0.1-0.5 part of osmanthus fragrans pollen, 0.1-0.2 parts of rhodiola rosea pollen, 0.3-0.8 part of boxthorn seed oil, 0.5-1 part of lotus root silk, 0.1-0.5 part of camellia sinensis pollen, 0.5-1 part of cooking wine, 0.4-1 part of dried mutton floss, 0.1-0.5 part of pine nut oil, and a proper amount of water and yeast. The guokwei food produced in the present invention changes the traditional formula and is added with a plurality of pollen, a specially-made cooking wine and other components. The pollen-containing guokwei food has rich nutriments, can improve the immunity, is suitable for all kinds of people to eat, and is nutritional and healthy.

The invention relates to a supreme Osmanthus fragrans tea, and aims at obviating the helplessness of hypertension patients who depend on medicine to keep blood pressure stability and the awkwardness that number of hypertension patients is increased every day. The tea has the effects of purging the harmful substances in blood, promoting the benign circulation of the blood, realizing the decrease of blood pressure and the rehabilitation stability of the hypertension patients and removing the disease risk of potential high-risk group. The concrete implementation way comprises the steps of mixing 75-85kg of intermediate product of sophora flower, 10-20kg of the intermediate product of green tea, 5-10kg of the intermediate product of feverfew and 1-2kg of the intermediate product of Osmanthus fragrans flower together, sealing and keeping for 2 months to ensure that various materials are in close contact and mutually influenced, and the inconstant extraordinary fragrance becomes soft and the rough strong fragrance becomes sweet through the breaking-in among mediums and catalysis among molecules. The tea has the effects of decreasing the blood lipid, inhibiting high blood pressure, preventing cancers and resisting the radiation and has the functions of clearing the liver heat, improving the vision, nourishing the lung, preserving the health and treating hemorrhoids and hemafecia.

The invention belongs to the field of daily essence processing, and particularly relates to strawberry-flavour essence used for cigarettes and a preparing method thereof. The essence is prepared from following raw materials by weight: 15-25 parts of strawberry, 1-3 parts of sweet osmanthus petals, 1-3 parts of arabian jasmine petals, 6-12 parts of ethyl acetate, 3-7 parts of ethyl butyrate, 2-5 parts of ethyl 2-methylbutyrate, 1-3 parts of isovalerate, 5-10 parts of propylene glycol and 35-60 parts of ethanol. The essence has unique and rich fragrance, is full in fragrance, unique in style, good in effects on smoke, simple in preparation, low in cost, and wide in raw material sources, and has good functions for improving taste of cigarettes.

The present invention discloses a manufacture recipe of hericium erinaceus smelly taste and bitterness removing products. A main point is that plants and edible fungi with fragrant smells are used to remove the smelly taste of the hericium erinaceus. The specific recipe is as follows: 80-100 parts of dried hericium erinaceus products, 15-30 parts of fragrant raw materials, and 0.5-1 part of dried stevia rebaudiana product. The fragrant raw materials are a mixture of one or more of rose flowers, osmanthus fragrans flowers, dried tangerine peels, shii-take or fresh scallion stalk with root hairs, and except that the fresh scallion stalks with the root hairs are fresh products, the other raw materials in the fragrant raw materials are dried raw materials. The products contain the various raw materials with fragrances, all the materials contained in the recipe are medicinally and edibly homogenous, and the products are suitable for populations with various preferences and at different age levels. The natural sweetener of the stevia rebaudiana with low calories and high sweetness is used to adjust the mouthfeel and remove the bitterness, and suitable for the consumption of patients with diabetes. The products are used to boil soup, brew tea, etc. for consumption. A freeze-drying method is used to maximally maintain the nutrients of the hericium erinaceus.

The present invention discloses a preparation method of osmanthus fragrans flower tea cakes. Selected tea leaves are subjected to pickling, air-spreading, enzyme deactivating, rolling, baking, drying and cooling; flowers are maintained; the tea and flowers are stirred together; and the mixture is subjected to heat dispelling, scented flower holding out, and pressing to be prepared into cakes. The preparation method of the tea cakes makes up the original tea leaf light aroma, light taste and other disadvantages. The prepared osmanthus fragrans flower tea cakes fully absorb the fragrance of the osmanthus fragrans flowers, and are golden in color and luster, mellow and pure, sweet in aftertaste, and easy in carrying.

The present invention relates to natural fruit and vegetable drink. The natural fruit and vegetable drink comprises the following components in parts by weight: 50-70 parts of vegetable and fruit juice, 3-5 parts of black tea and 15-22 parts of accessory materials; wherein the vegetable and fruit juice comprises the following components in parts by weight: 15 parts of aloe vera, 15 parts of sugarcanes, 5 parts of wax apples, 5 parts of yacons, 3 parts of elaeagnus conferta fruits, 3 parts of cactus fruits, 3 parts of figs, 3 parts of lychees, 2 parts of tomatoes, 1 part of bitter gourd and 3parts of carrots; and the accessory materials comprise the following components in parts by weight: 10 parts of lotus flowers, 10 parts of osmanthus fragrans flowers, 3 parts of roselle flowers, 4 parts of honeysuckles, 3 parts of rose flowers, 6 parts of epiphyllum oxypetalum flowers, 1 part of perilla frutescens, 1 part of abrus mollis and 10 parts of black truffle. The present invention also relates to a preparation method of the natural fruit and vegetable drink. The prepared natural fruit and vegetable drink by using the method is refreshing in mouthfeel, unique in flavor, fragrant in smell, rich in fruit fragrance and tea fragrance, and sour, sweet and tasty, and has effects of cooling and clearing heat, clearing heat and relieving toxins, and promoting appetite and strengthening spleen.

The present invention discloses an osmanthus fragrans flower flavored jelly preparation method which comprises the following steps: carrageenan is used as a main carrier, water, white granulated sugar and citric acid are added and mixed evenly, the mixture is heated to be sufficiently swelled, and then cooled to a temperature of 65 DEG C, then osmanthus fragrans flower flavored essential oil is added and mixed evenly, and the mixture is rapidly cooled to obtain the osmanthus fragrans flower flavored jelly product. The osmanthus fragrans flower flavored essential oil is prepared by supercritical CO<2> extraction and has a variety of physiological activities of invigorating blood circulation and benefit qi, strengthening spleen and tonifying stomach, etc. The osmanthus fragrans flower flavored jelly preparation method utilizes the osmanthus fragrans flower flavored essential oil to replace the traditional essence and pigment to prepare the jelly food, can increase the nutritional value of products, enrich the flavor of products, and overcome the problems that the existing jelly food has low nutritional value and single flavor, and thus has good market prospect.

The invention discloses a preparation method of nano-antibacterial textile products. The method comprises the following steps: step 1, preparing grey cloth; step 2, mixing a hydrogen peroxide solution with a citric acid solution to obtain first processing liquid; step 3, mixing rose petals with sweet osmanthus petals and cutting the rose petals with the sweet osmanthus petals to obtain petal mixture, adding the petal mixture to an ethanol solution, carrying out heating, backflow and extracting operation on the ethanol solution to obtain second processing liquid; step 4, obtaining third processing liquid; step 5, mixing the first processing liquid, the second processing liquid and the third processing liquid to obtain final processing liquid; step 6, putting the final processing liquid into a padding device to obtain nano-antibacterial textile products. The preparation method of nano-antibacterial textile products has the following beneficial effects: knitted fabric has high roughness; cloth does not contain fragments and chemical noxious material and the like; theflavor is fragrant and fresh; and the nano-antibacterial textile products are popular on the market.

The invention relates to the technical field of extracting fragrance substances from flowers, in particular to a sweet osmanthus fragrance substance extracting method. The method includes the following steps of spraying liquid A in sweet osmanthus planting soil when sweet osmanthus buds are going to flower within 5-7 days, wherein the volume of liquid A sprayed on each sweet osmanthus plant is 20-30 ml; 120 hours later, putting sweet osmanthus in a fragrance collecting tower with Baijiu fragrance, wherein the temperature is controlled to be 25-50 DEG C, the humidity is controlled to be 50-95%, and light is controlled by a fluorescent lamp for flowering; after an adsorbent layer adsorbs all fragrance, taking out the adsorbent and putting the adsorbent into a container to be sealed and stored; extracting the fragrance adsorbed in the adsorbent through a carbon dioxide liquid supercritical or soaking method. Compared with the prior art, the method has the outstanding substantial advantages and remarkable progresses that flower fragrance collecting time is shortened, flower fragrance collecting amount is increased, flower fragrance collecting can reach 0.35%, and the fragrance collecting tower is simple in structure, reasonable in design and low in manufacturing cost.

The invention provides a Lactobacillus delbrueckii decomposition accelerator, and applications thereof in saline-alkali land straw degradation soil improvement. The Lactobacillus delbrueckii decomposition accelerator is prepared from, 3.2 to 4.6 parts of a compound microorganism powder, 40 to 48 parts of cortex moutan, 20 to 26 parts of Osmanthus fragrans pollen, and 8 to 12 parts of Scenedesmus acuminatus. The compound microorganism powder comprises 50*10<9>CFU/g of Lactobacillus delbrueckii, 60*10<9>CFU/g of Rhodopseudomonas palustris, 28*10<9>CFU/g of monascus purpureus Went, and 36*10<9>CFU/g of Bacillus pumilus. Applications of the Lactobacillus delbrueckii decomposition accelerator in saline-alkali land straw degradation soil improvement comprise steps of decomposition pre-preparation, decomposition of straw with the decomposition accelerator, applying of decomposed straw, and irrigation. In two months of application, soil total porosity ranges from 55 to 57%, and soil bulk density ranges from 1.35 to 1.44g/cm3.

The present invention discloses a spicy and hot bean curd seasoning packet, which relates to the technical field of food processing. The spicy and hot bean curd seasoning packet is made from the following raw materials in parts by weight: 30-35 parts of chicken oil, 15-20 parts of salt cured hams, 12-18 parts of bamboo shoots, 10-15 parts of arctium lappa, 8-12 parts of pteridium aquilinum var. latiusculum, 3-5 parts of white fungus, 12-15 parts of chilies, 20-25 parts of flower mushrooms, 15-20 parts of zingiber mioga, 10-15 parts of eucommia ulmoides, 10-15 parts of ophiopogon japonicus, 7-10 parts of polygonatum odoratum, 11-14 parts of Chinese chives, 8-12 parts of malts, 8-12 parts of allium schoenoprasum, 6-10 parts of red yeast, 5-8 parts of osmanthus fragrans flowers, 4-6 parts of armoracia rusticana, 3-5 parts of black sesame seeds, 12-15 parts of edible salt, 5-8 parts of Chinese prickly ash, 35-40 parts of glutinous rice wine, and 90-100 parts of peanut oil. The prepared spicy and hot bean curd seasoning packet is rich in nutrition, has no any chemical additives, is high in food safety, and is convenient for use.

The invention relates to beauty-maintaining, young-keeping, freckle-removing, skin-whitening, nerve-soothing and skin-moisturizing health tea which is prepared from the following raw material components in parts by weight: 1 to 20 parts of osmanthus fragrans flowers, 4 to 20 parts of lily flowers, 2 to 25 parts of tremella, 8 to 30 parts of medlar, 10 to 40 parts of red dates and 20 to 60 parts of rock candies. The health tea provided by the invention does not have any toxic and side effect; if people drink the tea for a long time, the effects of clearing away heat and toxin, maintaining beauty, keeping young, removing freckles, whitening and moisturizing the skin, soothing the nerve, improving eyesight, decreasing internal heat, reliving restlessness, arresting thirst and enhancing the immunity of a human body are achieved. The health tea provided by the invention can effectively inhibit generation of melanin, prevent new pigmentation and reduce non-uniform distribution and gathering of melanophores on the skin surface, so as to achieve the effects of removing freckles, whitening the skin, maintaining beauty and keeping young; furthermore, the health tea further has an excellent water-oil balance control effect and can effectively inhibit generation of propionibacterium acnes, so that the effects of soothing the nerve, moisturizing the skin and removing freckles and poxes can be effectively achieved.

The present invention discloses an osmanthus fragrans flower sugar and a processing technology thereof. Fresh osmanthus fragrans flowers are taken, washed and cleaned, water is drained, and clean osmanthus fragrans flower petals; according to mass ratio, 0.1-0.3 part of lactose and 0.03-0.05 part of glucose are added into 1-3 parts of water, the mixture is boiled and cooled into a room temperature, then 0.01-0.03 part of lactobacillus plantarum lyophilized bacterium is added, and the bacterium strains are activated for 20-30 minutes to obtain liquid bacterium strains; 25-35 parts of clean osmanthus fragrans flowers are added into the liquid bacterium strains, the mixture is turned evenly to enable the bacterium strain liquid to fully contact the petals, and the mixture is subjected to lactic acid fermentation at room temperature to conduct fermentation to a pH of 3.8-4.8; and then 35-55 parts of white granulated sugar and 1-3 parts of honey are added, the mixture is fully blended evenly to obtain an osmanthus fragrans flower sugar base material, and the base material is placed into a stainless steel container or a food processing plastic bucket, the base material is packed, a lid is covered, and the mixture is stored naturally for 20-40 days to enable the mixture to be slowly fermented to be mature to obtain the finished products. Compared with the traditional osmanthus fragrans flower sugar, the obtained osmanthus fragrans flower sugar is dark red in color and luster, mellower in fragrance, good in health indicators, and long in shelf life.

The present invention relates to the technical field of food processing and more particularly relates to dried orange peel and red bean cakes and a manufacturing technology thereof. The dried orange peel and red bean cakes are mainly prepared from the red beans, dried orange peels, haws, osmanthus fragrans flowers, sorbitol and agar. The provided dried orange peel and red bean cakes have luster, and are mellow in fragrance, free of bean flavors and bitter taste, uniform and delicate in texture, good in mouthfeel, and high in comprehensive scores of evaluation of physical properties of hardness, elasticity, cohesion, stickiness, chewiness, etc., and in line with the taste of modern people. At the same time, the dried orange peel and red bean cakes are rich in nutrition, have effects of clearing heat and relieving summer heat, strengthening stomach and promoting appetite, relieving toxins and causing diuresis, and relieving fatigue, and are novel and healthy. The manufacturing technology is conducive to the large-scale promotion and sales of the dried orange peel and red bean cakes.