665 results about "Papaya family" patented technology

The invention provides a Chinese medicinal composition for treating haemorrhoids and a preparation method thereof. The Chinese medicinal composition is prepared from pangolin scales, rehmannia root, carbonized human hair, fortune windmillpalm petiole, papaya, dahurian angelica root, hedgehog hide, stone-like pmphalia, szechuan lovage rhizome, Chinese angelica, peach seed, golden thread, cochinchina momordica seed, poppy shell, ground beeltle, Japanese ampelopsis root, amur corktree bark, rhubarb, lightyellow sophora root, Chinese gall, dark plum fruit, rhizoma atractylodis, red paeony root, baical skullcap root, figwort flower picrorhiza rhizome, gardenia, pagodatree pod, Chinese lobelia herb, safflower, honeysuckle flower, pagodatree flower bud, frankincense, dragon blood, myrrh, borneol and sinkiang arnebia root. The medicament of the invention is a medicinal preparation prepared from the extracts of the raw material medicaments. The medicament of the invention has the effects of promoting blood circulation, dispersing swelling, removing blood stasis, relieving pains, detoxifying, draining pus, eliminating putridity and engendering flesh and is mainly used for treating light water and fire burns, swelling and pain of sores and wound fester.

A multipurpose pellet is provided comprising: from about 0.1% to about 100% by weight of a vegetable fiber chosen from cotton, bamboo fiber, rice fiber, esparto, papaya, coir, sisal, kapok, jute, ramie, flax, roselle hemp, hemp, kenaf, abaca, soybean fiber, okra fiber, vine fiber, banana fiber, rattan and nettlesjute; and from about 99.9% to about 0% by weight of cellulosic material.

The invention relates to Chinese medicinal multifunctional hair-growth and health-care medicinal liquor and a preparation method thereof. The Chinese medicinal multifunctional hair-growth and health-care medicinal liquor is prepared from the following Chinese medicinal raw material medicaments by weight: 290 to 310 grams of tall gastrodia tuber, 480 to 520 grams of prepared tuber fleeceflower root, 190 to 210 grams of Chinese angelica, 190 to 210 grams of radix rehmanniae praeparata, 190 to 210 grams of szechuan lovage rhizome, 190 to 210 grams of papaya, 170 to 190 grams of Chinese wolfberry, 450 to 620 grams of cochinchnese asparagus root, 170 to 200 grams of dahurian angelica root and 9,000 to 15,000 grams of distilled spirit. The Chinese medicinal multifunctional hair-growth and health-care medicinal liquor has the advantages of wide source of raw materials and low preparation cost, capability of invigorating blood circulation, nourishing blood and tonifying kidney, dispelling wind and growing hair, blackening hair, activating the metabolism of hair cells, promoting blood circulation all over the body and improving hair quality effectively and no side effect; and the preparation method has the advantages of simple using equipment and short process flow.

The invention relates to a production method of roxburgh rose fruit cake which comprises the following raw materials by weight percent: 35 percent of roxburgh rose fruit pulp, 15 percent of wild papaya, 5 percent of cherokee rose fruit pulp, 25 percent of glucose, 15 percent of white granulated sugar, 3 percent of agar, 1.9 percent of citric acid and 0.01 percent of sodium isoascorbate. The fruit pulp is prepared by selecting the raw materials, preparing the materials, dissolving sugar, filtering, decocting at low temperature, cooling and shaping, slicing and arranging on a disk, air flow drying at low temperature, packing and putting into warehouse. The product of the invention has unique flavor and flexible and brittle texture, is sweet, sour, smooth and delicious, improves organism functions, enhances antioxidant capacity, removes waste excretion in an organism, is a special health snack food containing abundant vitamin C and various nutrients, and has better market competitive strength.

The invention discloses a preparation method of a biological feed of banana stem leaves, which comprises the following steps of: cutting up the banana stem leaves, then pre-drying till the water content is 70 to 75 percent, adding minor ingredients into the banana stem leaves, then adding cellulase, tannase and third class seed liquid of lactobacillus plantarum, mixing evenly, extracting air, sealing, storing and preparing to obtain the biological feed of banana stem leaves; and the minor ingredients are pineapple peels, papaya peels or molasses. The preparation method uses the banana stem leaves as major raw materials, generates an acid environment by fermentation of lactobacillus to inhibit spoilage micro-organisms, and can fully develop and utilize by products of fruits, reduce tannin content and coarse fibre content of the by product of banana and improve the palatability, digestibility and nutritional value of the feed.

The invention discloses a papaya sake and production method thereof. The papaya sake is prepared by the following materials of fermented glutinous rice mash after treating sticky rice, crushed papaya raw pulp and fruit wine yeast with a weight ratio of 1:1:1. Because the invention employs above scheme for production, comparing with the present technology, the papaya sake of the invention has advantages of plumpy wine body, clear and transparent, delicate fruit aroma, pure taste, flexible and tasty, rich amino acid, vitamin and nutrition.

A tea-flavor dried meat floss muffin is composed of, by weight, 270-280 parts of flour, 4-5 parts of yeast powder, 40-50 parts of polished round-grained rice powder, 20-30 parts of papaya powder, 8-10 parts of lotus leaf powder, 30-40 parts of red beans, 30-40 parts of coconut jelly, 60-70 parts of milk, 8-10 parts of green tea, 5-6 parts of dark plum fruit, 4-5 parts of rehmannia glutinosa libosch, 4-5 parts of folium mori, 5-6 parts of Chinese herbaceous peony, 5-6 parts of lucid ganoderma, 5-6 parts of angelica sinensis, 4-5 parts of pepper, 3-4 parts of piper longum, 4-5 parts of polygonum multiflorum, 5-6 parts of seen oroxyli, 3-4 parts of osmanthus fragrans, 5-6 parts of food additives, an appropriate amount of salt, an appropriate amount of white sugar and an appropriate amount of water. The tea-flavor dried meat floss muffin is simple in technology, natural in raw material and good in mouthfeel and is a healthy leisure food. The tea-flavor dried meat floss muffin has beautifying and slimming functions due to the addition of the papaya powder and the lotus leaf powder. The addition of extractives such as the green tea, the dark plum fruit, the rehmannia glutinosa libosch and the folium mori enables the special health care function to be achieved, and therefore the tea-flavor dried meat floss muffin is beneficial to human health.

The invention relates to isolates DNA molecules encoding a protein for papaya fruit ripening, DNA constructs, host cells, and transgenic plants comprising the DNA molecules. The invention also relates to methods to promoting or relaying the fruit ripening of papaya plants through transformation of papaya with DNA construct containing the DNA molecules.

The present invention refers to a topical formulation containing natural latex or fraction thereof, for topical application, aiming to provide skin regeneration. It particularly refers to a formulation comprising latex from plants of the families Euphorbiaceae, such as Hevea brasiliensis, Apocinaceae, such as guava and sorb, Compositae such as guayule, Caricaceae such as papaya, or one of its fractions, whose topical application provides the skin with regeneration benefits, such as whitening or elimination of senile spots, increase in turgor, improved texture, shine and resilience

The invention discloses papaya and kudzu root powder and a making method thereof. The papaya and kudzu root powder comprises kudzu root powder and papaya powder in the weight ratio of 4-8:2-6. The making method comprises the steps of pretreatment of raw materials, two-time jordaning, homogenization, spray drying, sieving, mixing, and packaging. The product produced in the method has the advantages of abundant nutriment and delicious taste as well as the functions of reinforcing the spleens and promoting digestion, relieving constipation and stopping diarrhea, promoting lactation and resisting cancers, whitening skin and keeping young, clearing heat and cooling blood, and the like and has an obvious therapeutic effect on hypertensions, hyperlipidemia, coronary diseases, anginas, cerebral thrombosis, headaches, dizziness, neck pains, sudden deafness, pneumonia and other diseases; and after being frequently eaten by people, the papaya and kudzu root powder can prolong the life and improve the immunocompetences of human bodies.

The present invention discloses a corn and honey tea cream and a production method thereof. The corn and honey tea cream is characterized by being produced from the following raw materials in parts by weight: 51-55 parts of honey, 10-12 parts of tea leaves, 31-34 parts of corns, 4-5 parts of ginger, 5-6 parts of dried orange peel , 9-10 parts of mint, 5-7 parts of radix puerariae, 7-9 parts of haws, 5-7 parts of apples, 5-7 parts of papaya, 2-3 parts of rose flowers, 1-2 parts of lily flowers, and 300-400 parts of water. Corns contain a large amount of magnesium, and magnesium can enhance intestinal peristalsis, promote the excretion of body wastes, and enhance the metabolic function of human body, and is very beneficial for weight loss; tea, fresh ginger, dried orange peel and other ingredients can moisten lungs and arrest cough, clear summer heat and quench thirst, and increase appetite and promote digestion. The corn and honey tea cream is suitable for both men and women, especially for fat and young females who love beauty to consume.

The invention provides a papaya vinegar production process method, which comprises the following steps: (1) sorting, cleaning and removing nucleuses; (2) crushing and squeezing; (3) adding sugar, wherein the added amount of sugar is worked out according to a principle that 1 volume of alcohol is generated by 1.7 grams of white granulated sugar and 100 milliliters of fruit pulp; (4) fermenting, namely, adding fruit wine yeasts, keeping the water content in fermented grain between 60 to 66 percent, keeping room temperature between 25 and 28 DEG C, ending alcohol fermentation after the fermentedgrains is filled in a tank for 5 to 7 days, adding rice husk in an amount which is 18 to 22 percent based on the weight of the fermented grains and acetic acid bacterium seed fermented grains in an amount which is which is 18 to 22 percent based on the weight of the fermented grains in each tank, keeping the temperature in the tank between 37 to 39 DEG C, adding salt in an amount which is 5 to 10percent based on the weight of fermented grains in each tank, preventing the over oxidization of vinegar fermented grain, and continuing fermenting for 2 to 3 days; (5) spraying vinegar, namely transferring wine fermented grains into a wine spraying tank, spraying vinegar for three times to obtain primary vinegar, secondary vinegar and tertiary vinegar; and (6) aging, namely, filling the sprayed vinegar into ceramic jars, aging under closed and room temperature conditions for 3 to 6 months, and thus, obtaining the papaya vinegar. In the invention, full fermentation of acetic acid is ensured, and the effective health-care ingredients of the papaya are fully utilized.

The invention discloses a compound drink of a papaya and a passion fruit. The undiluted liquid content of the compound drink is 30-50%, the sugar content of the compound drink is 10-15%, the total acid content is 0.1-0.5%,and the brix degree of soluble solid is 8-15 degree Bx, wherein the undiluted liquid is formed by mixing of the papaya and the passion fruit as per the weight ratio of 7.5: (1-2); the compound drink further comprises Chinese herbal medicine concentrated juice accounting for 0.2-1 percent of the total weight. According to the compound drink, the papaya which is low in juice squeezing rata, and rich and unique in flavor and the passion fruit which is high in yield and short of flavor are mixed, and a little of Chinese herbal medicine concentrated juice is added at the same time, so that the compound drink of the papaya and the passion fruit has the mixing rich flavor of the papaya and the passion fruit, is excellent in taste, nutritionally endowed, quenches the thirst, wet the whistle, has the health care effects of maintaining beauty and keeping young, can be drunk at the moment the drink bottle is opened, and has a broad market prospect.

The invention relates to a system and a normative north greenhouse cultivation method of the papaya. The method comprises the following steps of: selecting a greenhouse with good thermal insulation property, adjusting the soil acidity, managing the temperature and the humidity in the greenhouse, and the like. The cultivation method is suitable for normatively cultivating the papaya in the north greenhouse, and cultivating the tropic and subtropic fruit trees by utilizing an existing greenhouse condition in the north, so that the types of the crops which are cultivated by north facilities are enriched. The papaya which is planted by the method is beautiful in tree body, beautiful in fruit shape, good in color and luster, mellow in taste, exquisite and succulent in pulp, good in mouthfeel during eating, and high in yield, thereby being suitable for touring and picking in the north greenhouse.

The invention discloses a coconut papaya yogurt, which is composed of copra, milk, papaya flesh and stabilizer through fermentation, wherein, the total solid content is greater than or equal to 18.0%, the fat content is greater than or equal to 2.5%, the protein content is greater than or equal to 2.3 %, and the acidity is 70-105 degree-T. The invention also provides a preparation method. The coconut papaya yogurt combines the advantages of plant protein and animal protein, which not only increases the variety of yogurt and is rich in amino acids, zinc, calcium, iron and other trace elements, with the effects of adjusting intestinal function, preventing disease and prolonging longevity.

The invention relates to a green papaya chewing tablet made from natural plant fruit papaya, which mainly contains the materials of green papaya powder, sweetener and adhesives; the preparation method comprises following steps: making green papaya powder first; mixing the green papaya powder with other materials; making the mixture into particle materials; drying the particle materials with low temperature; squashing the particle materials into tablets; finally packing the tablets to obtain the product. The green papaya chewing tablet has the advantages of strengthening spleen and stomach, helping digestion, relieving constipation, detoxicating and deswelling, improving lactation, preserving continence, preventing tooth decay, anti-tumor, reducing weight, enlarging breast, and being suitable for general population, more particularly for the female friends.

The invention discloses a method for preparing papaya extract by the technology of biological enzyme and the application. The method comprises the following steps sequentially: peel and seeds of a fresh and mature papaya are removed, water is added, then the papaya is smashed for enzymatic hydrolysis and then enzymatic inactivation; clear solution is separated by centrifugalization; the clear solution is hyperfiltrated by a filterable membrane; filtrate is collected, thereby obtaining the concentrated solution of the papaya extract. The extracting method is simple, safe, pollution-free, high in yield and low in cost; and the obtained concentrated solution is rich in active material, such as micromolecule polypeptide, amino acid, cellulose, amylose, trace element and the like, and is applicable to being prepared into high-end beverage.

The invention relates to fast identification of a powdery mildew resistance gene of carica papaya l, relating to subject knowledge including plant comparative genomics, genetics, bioinformatics and the like, belonging to the field of plant biotechnology sciences. Application of the invention mainly comprises the steps: 1) downloading complete genome sequence of the carica papaya l and acquiring MLO-type genes; 2) identifying the MLO-type genes; 3) researching phylogenetic relationships of the MLO-type genes; and 4) comparing MLO-type powdery mildew resistance genes. The invention has the advantages that discovery period of the powdery mildew resistance gene of the carica papaya l is effectively shortened, which assists in fast identification of the powdery mildew resistance gene; that identified candidate powdery mildew resistance genes are developed with corresponding co-segregation functional markers (SNP, SCAR, etc.), which can be used in fast auxiliary selection of molecular markers of the powdery mildew resistance gene with high accuracy; that other molecular markers of resistance genes can be combined to formulate multi-resistance breeding materials, which shortens breeding years and improves breeding yields; and that a foundation is laid to illustrate the powdery mildew resistance gene of the carica papaya l.

The invention belongs to the fields of bioinformatics and genetic engineering. A papaya ringspot virus Hainan isolate PRSV-HN-y1 has genome sequences of SEQ ID No. 1 and SEQ ID No. 2 as shown in the specification. The invention further discloses a cloning method for obtaining the genome sequence of the papaya ringspot virus Hainan isolate PRSV-HN-y1 through a high-throughput small RNA sequencing. Research results firstly confirm that the high-throughput small RNA sequencing can be used for pathogen identification, detection and virus whole genome sequencing of samples infected by suspected papaya virus.

The invention discloses a chicken feed. The feed is prepared from the following raw materials in parts by weight: 300-350 parts of corn, 100-150 parts of soybean meal, 50-100 parts of rice bran, 10-15 parts of dry earthworm, 8-10 parts of papaya powder, 50-60 parts of groundnut meal, 30-40 parts of mulberry leaves, 4-5 parts of calcium hydrogen phosphate, 2-3 parts of table salt, 3-5 parts of fennel seed, 3-5 parts of leek, 8-10 parts of wheat bran, 6-8 parts of dandelion powder, 5-6 parts of corn stigma, 2-3 parts of mung bean and 4-5 parts of a phagostimulant. The formulation of the feed is designed according to the metabolic characteristics and the nutritional needs of chicken in growth and development periods, the added dry earthworm, papaya powder, mulberry leaf, fennel seed, leek, dandelion powder, corn stigma, mung bean and the like have comprehensive nutrition and also contain bioactive factors, thereby reinforcing the chicken immunocompetence and reducing the morbidity of the chicken, and since the palatability of the feed is also improved, the food consumption of the chicken is increased, and thus, the growth speed of the chicken is greatly improved.

The present invention discloses a qi benefiting and blood nourishing fragrant and hot walnut kernel which is made of following raw materials in parts by weight: walnut kernels 80-90 parts, watermelon seed kernels 10-20 parts, fish roes 20-30 parts, corn pollen 7-8 parts, oolong tea 8-10 parts, papaya 8-10 parts, capsicum frutescens 4-5 parts, kadsura longipedunculata 2-2.4 parts, elaeagnus pungens 0.7-1.5 parts, Chinese wolfberry fruits 0.7-2 parts, glycerol, sesbania gum, zein, and an appropriate amount of 3%-4% sodium carbonate aqueous solution. The qi benefiting and blood nourishing fragrant and hot walnut kernel utilizes zein to conduct film coating treatment on walnut kernels, which can completely cut off walnut kernels from the outside moisture and oxygen, inhibit oxidative and rancid process of walnut kernels, and extend the shelf life of walnut kernels; and the added kadsura longipedunculata, elaeagnus pungens and other traditional Chinese medicines increase the health-care efficacies of walnut kernels in clearing liver and improving eyesight, supplementing blood and beautifying features, and calming mind and benefiting qi.

The invention is a papaya preserve and the method of preparation. The papaya preserve uses papaya as a material, wherein, the invention comprises 75-150 parts of papaya; 60-90 parts of white granulated sugar; 0.25-0.4 part of citric acid and 1-5 parts of lime. The materials are washed selectively during preparation and are removed of peel and seed, then the materials are taken out for drying water after chopping the materials; the materials are put into limewater for being rinsed and de-limed by clean water after soaking so as to remove the bitter taste of lime, and the materials are taken out from water and dried; the treated papaya is put into a can and is poured with the granulated sugar for preparing hot sugar liquid and citric acid which are soaked in the raw sugar liquid; the materials are boiled with sugar again for two times and then the papaya is taken out for being dried of sugar liquid; and the invention is finished by baking and packaging. The invention has advantages of reliable making process and sweet and delicious taste, and has effects of whitening, beauty treatment and freckle removing.

The invention relates to a composite flower-fruit enzyme beverage preparation method, wherein natural pollution-free seasonal fruits are used as raw materials, and comprise, by mass, 1-3 parts of lemon, 1-3 parts of pineapple, 5 parts of grape, 1-3 parts of vatica mangachapoi blanco, 1-3 parts of apple, 1-3 parts of grapefruit, 1-3 parts of papaya, 1-3 parts of mulberry, 1-3 parts of red-core pitaya, 1-3 parts of kiwifruit, 1-5 parts of longan, and the like. The preparation method comprises: adding a proper amount of water to the raw materials, crushing, stirring, mixing to prepare a composite flower-fruit mixing liquid, extracting the supernatant, adding 7.5 parts of rock candy, 0.01-0.07 part of lactic acid bacteria, and 0.01-0.09 part of yeast, carrying out fermenting for 3-6 months by using a borosilicate glass brewing device, filtering after the fermenting, disinfecting, and filling so as to obtain the composite flower-fruit enzyme beverage, wherein the filling is bottling or boxing. According to the present invention, the composite flower-fruit enzyme beverage has effects of immunity improving, detoxifying, blood purification, spleen and stomach regulating, endocrine regulation and sufficient physical strength achieving.

The invention relates to a calcium-supplement healthcare suspension drink and a preparation method thereof, and belongs to the field of healthcare drinks. The calcium-supplement healthcare suspension drink comprises the following components with the parts by weight: 3%-8% of cucumber seed, 15%-40% of cucumber juice, 1.5%-5% of oligosaccharide, 0.02%-0.25% of aspartame, 0.05%-2% of a suspending agent, 8%-18% of natural plant extracting solution and proper amount of water; wherein, the natural plant extracting solution is made from 4-14 parts of pilose asiabell root, 2-14 parts of scurfpea fruit, 8-25 parts of papaya and 10-22 parts of peppermint according to the conventional method in a extraction way. The suspension drink has the efficacies of supplementing calcium, promoting blood circulation, strengthening the brain and reducing blood lipid, and can meet the requirements of different groups.

The invention discloses a detection method for a papaya decoction piece. The papaya detection piece is detected under the chromatographic conditions of a C18 chromatographic column, flow phase of methanol-0.1mol/L potassium dihydrogen phosphate solution (90:10), flow velocity of 1.0mL/min, detection wavelength of 210nm, column temperature of room temperature and sample size of 20 microliters. According to the detection method, the degree of separation and repeatability of papaya decoction piece detection can be ensured, data analysis and researches on a product are greatly helped, measurement errors are reduced, and the method is particularly suitable for detection work in a laboratory.

An object of the present invention is to provide a senescence retarding agent that delays the onset of senescence symptoms and extends longevity, and is superior in safety. The senescence retarding agent of the present invention that achieves the object is characterized by containing a plant fermentation product as an active ingredient, the plant fermentation product being a mixture of the following: (a) a koji mold-fermented product of one or more kinds of beans and/or cereals selected from the group consisting of barley, black soybean, red rice, black rice, adzuki bean, adlay, Japanese millet, foxtail millet, and millet; (b) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of fruits selected from the group consisting of mikan (mandarin orange), grape, apple, yama-budo (crimson glory grape), peach, kaki (Japanese persimmon), papaya, nashi (Japanese pear), watermelon, ume (Japanese apricot), fig, karin (Chinese quince), pumpkin, kumquat, yuzu (Chinese lemon), loquat, apricot, jujube, chestnut, matatabi (silvervine), and sumomo (Japanese plum); (c) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of root crops and/or potatoes selected from the group consisting of murasaki-imo (purple sweet potato), kikuimo (Jerusalem artichoke), carrot, onion, satsuma-imo (sweet potato), satoimo (taro), jinenzyo (Japanese yam), daikon (Japanese radish), akakabu (red turnip), gobo (burdock root), renkon (lotus root), yacon, yuri-ne (lily bulb), kuwai (arrowhead), ginger, garlic, and turmeric; (d) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of flowers and/or leaf vegetables selected from the group consisting of cabbage, shiso (perilla), mulberry leaves, dokudami (Korean houttuynia), yomogi (wormwood), kumazasa (kuma bamboo grass), and dandelion; (e) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of seaweeds selected from the group consisting of kombu (sea tangle), wakame (Undaria pinnatifida), and mozuku (Nemacystus decipiens); (f) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of seeds selected from the group consisting of black sesame seeds, walnuts, and ginkgo nuts; and (g) a yeast- and/or lactic acid bacterium-fermented product of one or two kinds of mushrooms selected from the group consisting of maitake (Grifola frondosa) and shiitake (Lentinus edodes).