39 results about "Passiflora caerulea" patented technology

The invention provides a composition capable of improving sleep, and belongs to the field of medicines or health care foods. The composition contains the following ingredients in parts by weight: 10-30 parts of theanine, 40-60 parts of [gamma]-aminobutyric acid, 10-30 parts of ziziphi spinosae semen extracts, 0.2-0.3 part of astaxanthin and 1-3 parts of magnesium gluconate. The composition also comprises 5-20 parts of fructus lycii, 5-15 parts of rhizoma polygonati, 5-10 parts of Passiflora caerulea L. herba, 5-30 parts of mori fructus, 5-20 parts of Lepidium meyenii Walp. roots, 3-20 parts ofginseng radix, 0.2-0.5 part of sea cucumber peptide, 0.1-0.6 part of oyster peptide, 5-15 parts of black rhizoma zingiberis recens, 1-5 parts of deer heart blood and 5-20 parts of cortex cinnamomi. The invention also provides a medicine preparation or a health care food prepared from the composition, and a preparation method for the health care food. The invention also provides a purpose of the composition, the medicine preparation or the health care food. The composition provided by the invention can obviously eliminate insomnia and improve sleep quality and has the function of invigoratingthe brain and soothing the nerves.

The invention provides a tissue culture seedling method for top shoots of passiflora caerulea. The method comprises technical links as follows: anti-browning and disinfection treatment of explants, initial induced culture of axillary buds, induced culture of callus, multiplication of subculture, induced culture of rooting and bottle seedling transplanting; tender top shoots are taken as the explants, soaked with an antioxidant Vc and citric acid mixed solution and subjected to soaking sterilization with a potassium permanganate solution, and anti-oxidative and anti-browning capacity and activity of the tender explants are improved; activated carbon and polyvinylpyrrolidone are added to culture media of the stages of initial induction of the axillary buds, induction of the callus and multiplication of subculture and used for adsorbing secreted harmful substances and inhibiting production of browning substances. With adoption of the method, contamination rate and browning rate of initialinduction of the top shoots of passiflora caerulea can be controlled to be 10% or lower; initial induction survival rate of the top shoots reaches 90% or higher, subculture multiplication coefficientof cluster buds is 5.0 or larger, and rooting rate is 90% or higher; survival rate of bottle seedling transplanting reaches 95.0% or higher. The method can meet the demand of industrialized seedlingproduction.

The invention belongs to the technical field of non-staple foods, and concretely relates to a lotus rhizome-containing health care mixed congee and a production method thereof. The lotus rhizome-containing health care mixed congee is produced from, by weight, 150-240 parts of lotus rhizome, 18-32 parts of shaddock peel, 8-20 parts of Passiflora caerulea Linn., 7-15 parts of Chrysophyllum cainito, 4-12 parts of dried scallops, 15-40 parts of Chinese yam, 5-12 parts of glutinous rice, 5-10 parts of black rice, 3-8 parts of red beans, 2-7 parts of white fungus, 3-9 parts of coix seeds, 2-6 parts of dehusked barley and 3-7 parts of longan. The invention also discloses the production method of the mixed congee. The method comprises the following steps: sequentially weighing raw materials according to corresponding weight parts, preprocessing the raw materials, boiling the preprocessed raw materials, cooling the boiled raw materials to room temperature, uniformly stirring the cooled raw materials, filing a sterilized pot with the obtained mixture, and carrying out vacuum packaging and sterilization to obtain the health care mixed congee. The health care mixed congee has heat clearing and internal heat reducing effects, can reduce lipid and weight, has the efficacy of intestine moistening and bowel relaxing, and benefits the health of human bodies.

The invention belongs to the technical field of plant planting, and specifically discloses a prevention and control method for stem-base rot of passiflora caerulea. The prevention and control method for the stem-base rot of the passiflora caerulea comprises the following steps: (1) cutting a diseased part; (2) disinfecting a cut: after the cut is coated by alcohol, covering the cut by adopting a disposable cover bag; (3) performing coating by using a bactericide: coating the cut by adopting the bactericide, and covering the cut by adopting a disposable cover bag; (4) performing coating by using a recovery agent: coating the cut by adopting the recovery agent, and covering the cut by adopting a disposable cover bag; (5) performing painting by using a whitening agent; and (6) performing binding. The prevention and control method for the stem-base rot of the passiflora caerulea provided by the invention is scientific and effective, and breaks a current prevention and control method for spraying treatment only by using a single chemical agent; and chemical agent prevention and control and a physical matching technical measure are combined, the diseased part is treated in a targeted manner, and transmission and spread of the stem-base rot of the passiflora caerulea are timely and effectively stopped.

The invention discloses a red date and longan eight-treasure rice pudding. The red date and longan eight-treasure rice pudding is composed of the following raw materials, by weight, 160-170 parts of glutinous rice, 10-14 parts of buckwheat, 12-15 parts of red date, 10-13 parts of longan, 2-3 parts of Radix Puerariae powder, 2-3 parts of Immature Bitter Orange, 4-6 parts of wolfberry fruit, 1-2 parts of shaddock peel powder, 2-3 parts of Radix Scrophulariae, 2-3 parts of almond, 1-2 parts of Lycopus lucidus, 1-2 parts of sunflower receptacle, 1-2 parts of Passiflora caerulea Linn., 4-5 parts of raisin, 2-3 parts of Underleaf pearl and 2-4 parts of Brasenia schreberi. The red date and longan eight-treasure rice pudding has diversified and balanced nutrition, is suitable for various populations, causes no harms to human bodies after long-term eating, and has a good healthcare effect. Glutinous rice which is the main material of the eight-treasure rice pudding contains proteins, fats, carbohydrates, Ca, P, Fe, vitamin B1, vitamin B2, starches and the like, has abundant nutrition, is a warm reinforcing and body strengthening food, has the center supplementing, qi boosting, spleen invigorating, stomach nourishing and abnormal sweat stopping efficacies, has a certain alleviation effect on deficient coldness in the spleen and stomach, bad appetite and abdominal distension diarrhea, has an astringent effect, and has a god diet therapy effect on frequent urination and night sweat.

The invention discloses a making method of preserved Passiflora caerulea Linn.. The peel of Passiflora caerulea Linn. contains a large amount of pectin, so how to combine a seed-containing pulp with the peel containing a large amount of pectin is taken into consideration to make preserved Passiflora caerulea Linn.. The method concretely comprises the following technological steps: pre-boiling raw materials, digging out flesh, removing shells, preserving, adjusting the pH value, wrapping the pulp with Passiflora caerulea Linn. chankings, drying, and packaging. The pectin-containing Passiflora caerulea Linn. chankings and the external cutin shells in the Passiflora caerulea Linn. peel residual after the above processing are completely separated, the Passiflora caerulea Linn. chankings and the seed-containing pulp are respectively preserved, and two chankings are used to wrap the pulp and are bake-shaped to make the preserved Passiflora caerulea Linn.. In the invention, the liquid seed-containing pulp is creatively wrapped by the two semispherical chankings to form a sphere, and the sphere is bake-shaped, so the seed-containing pulp can be used for making the preserved Passiflora caerulea Linn.. The preserved Passiflora caerulea Linn. has the characteristics of creative originality, delicious and unique taste, and more nutritional components than general preserved fruits because of the addition of the seed-containing pulp.