242 results about "Pepper extract" patented technology

The invention relates to a hotpot soup base and a preparation method thereof. The hotpot soup base comprises, by weight, 100-150 parts of beef tallow, 4-8 parts of garlic, 7-13 parts of ginger, 0.8-1.2 parts of fermented soya beans, 9-15 parts of thick broad-bean sauce, 24-32 parts of pickled pepper, 18-24 parts of chili, 2-6 parts of Chinese prickly ash, 0.4-0.8 part of cumin powder, 2-6 parts ofmixed spice filter residues, 2-6 parts of beef extract, 4-6 parts of a flavoring agent, 2-6 parts of yeast extract, 0.2-0.6 part of a meat flavor, 0.2-0.3 part of capsanthin, 0.2-0.4 part of chili extract, 0.2-0.4 part of pepper extract, 0.6-1 part of a flavor enhancer, 16-20 parts of edible salt, 8-12 parts of monosodium glutamate, 2-6 parts of chicken essence, 1.8-3 parts of white granulated sugar, 1-3 parts of fermented glutinous rice and 1-3 parts of Chinese liquor. The hotpot soup base has the advantages of unique braising taste, unique flavor, stable mouthfeel, and durable richness.

The invention relates to a compound plant-source acaricide and a preparation method thereof, relating to the technical field of farm chemical. The acaricide comprises the following components based on percentages by weight: 5-40% of nutgall extract, 5-40% of wild pepper extract, 2-30% of pubescent holly root extract, 2-30% of potato extract and 20-60% of distilled water. The invention has the advantages of effectiveness, no residue, wide range, low production cost, economy, practicability and environment protection.

The invention provides a bleached lac nano fresh-keeping agent for pears, and is characterized in that the fresh-keeping agent consists of the following raw materials by mass percentage: 8.3-62.5 percent of water solution with 24 percent of bleached lac, 0.1-0.8 percent of silicon dioxide nano materials, 2.0-10.0 percent of pepper extract, 2.0-10.0 percent of stemona root extract, 2.0-10.0 percent of magnolia officinalis extract, 0.5-2.0 percent of sodium dehydroacetate, 50-200ppm of gibberellin and water as the allowance. The fresh-keeping agent can further improve film-forming property of the bleached lac film and air regulating performance of the film; while having good moisture retention, antisepsis and disease resistance properties, the fresh-keeping agent can selectively penetrate gases, such as carbon dioxide, etc., and effectively prevents fruits from being damaged by carbon dioxide; after being smeared with the agent for fresh-keeping, the pears can be stored for 90-100 days at normal temperature without any refrigeration equipment, and commodity rate is as high as 90 percent, water loss rate is less than or equal to 10 percent; in addition, ingredients of the fresh-keeping agent are all natural materials and food additives, thus remaining no toxicity residue and bringing no pollution to the environment.

The invention discloses a method for extracting flavor substances of wild pepper by virtue of supercritical CO2. The method comprises the following steps: (1) crushing wild pepper, and putting the crushed wild pepper into an extraction kettle; (2) starting a supercritical CO2 extraction device, so as to extract the wild pepper; (3) introducing extracted supercritical CO2 fluid together with partial dissolved solutes into a separation kettle; and (4) collecting separated extracted substances from the bottom of the separation kettle. According to the method, each factor influencing the flavor substances of the wild pepper extracted through supercritical CO2 fluid is researched by virtue of a supercritical CO2 extraction method and a method of combining an orthogonal experiment with a single factor experiment, optimal extraction process conditions are optimized by taking the content of essential oil and the extraction rate as measurement indexes, and optimal conditions for extracting the flavor substances of the wild pepper by virtue of supercritical CO2 are determined through experiments; experiments prove that the extraction rate of the flavor substances of the wild pepper reaches 12.8% under the optimal process conditions, and the content of the essential oil is 7.016 (ml/100g).

The invention discloses a method for detecting the quality of pepper powder based on component analysis. A certain amount of the pepper powder is distilled through water vapor to prepare a pepper extract solution, the obtained pepper extract solution is subjected to component analysis through a gas chromatographic mass spectrometry method, characteristic chemical components including linalool, linalyl acetate, beta-caryophyllene and alpha-caryophyllene in the pepper extract solution are selected as main target components, phenylethyl propionate is selected as an internal standard substance, and linalool, linalyl acetate, beta-caryophyllene and alpha-caryophyllene in the pepper extract solution are quantitatively analyzed with a selected ion gas chromatographic mass spectrometry method to determine the content and range of linalool, linalyl acetate, beta-caryophyllene and alpha-caryophyllene. The method for detecting the quality of the pepper powder based on the component analysis is capable of quickly, simply, flexibly and accurately detecting the quality of the pepper powder and can be widely applied.

The invention discloses moisturizing water and a preparation method thereof. The preparation method comprises the following steps: adding water into a water boiler, heating the water to 70-80 DEG C, then adding 1,3-propanediol, aluminum starch octenylsuccinate and glycerol, and then heating the mixture to 80-90 DEG C; adding biphenyl methyl silicane alkoxy phenyl trimethyl siloxane, grape seed oil PEG-8 esters and trimethyl pentaphenyl trisiloxane into an emulsifying pot, and heating the mixture to 75-85 DEG C; adding raw materials into the emulsifying pot, and performing heat preservation; lowering the temperature in the emulsifying pot to 55-65 DEG C, and then adding 1,2-pentanediol, sodium hyaluronate and tocopherol; lowering the temperature in the emulsifying pot to 40-50 DEG C, and adding beta-glucan, a silandiol salicylate bamboo leaf extract, a cucumber extract, a purslane herb extract, methylsilanol hydroxyproline aspartate, lettuce leaf juice, an asiatic pennywort herb extract, a pseudoalteromonas fermentation product extract, a baical skullcap root extract, an aesculus chinensis extract, a pepper extract, a yeast fermentation product extract, and a hydrolyzed rice bran extract; lowering the temperature in the emulsifying pot to 35-40 DEG C, and then adding phenoxyethanol; and stirring and standing.

The invention relates to cationic nano emulsion with an anti-allergic effect. The cationic nano emulsion is characterized by comprising the following components in percentage by mass: 10-30% of a plant anti-allergic compound, 3-30% of glycerin, 5-30% of caprylic/capric triglyceride, 0.1-3% of cholesterol, 2-25% of glycolipid, 0.1-2% of polyquaternary ammonium salt-51, 0.05-0.3% of methylparaben and the balance of water, wherein the plant anti-allergic compound comprises the following components in percentage by mass: 15-30% of olive leaf extract, 5-10% of gorgonian extract, 10-20% of laminaria saccharina extract, 3-5% of piper methysticum extract and the balance of octyldodecanol; the average particle size of nanoparticles is 100-600 nm. The cationic nano emulsion has the benefit of capability of comprehensively and efficiently resisting a skin allergy symptom, is nontoxic to skin, penetrates the skin easily and can quickly achieve the anti-allergic effect.

A novel treatment for bacterial infections and related disorders derived from extracts of pepper, ginger, and related plant species containing vanillyl (FIG. 3), and piperidine (FIG. 7) ring structures typical of the pungent principals found in pepper, and ginger. The pepper extracts, which also possess antifungal properties are demonstrated in the topical treatment of bacterial infections affecting the skin eyes, and ears.

The invention relates to a high-efficiency nontoxic insecticide and a preparation method thereof. The high-efficiency nontoxic insecticide is prepared from the following components in parts by weight: 100 parts of water, 2-30 parts of euphorbia extract, 5-50 parts of pepper extract and 15-40 parts of tobacco stem extract, wherein the euphorbia extract is extracted from daphne euphorbia plants, the pepper extract is extracted from pepper fruits, and the tobacco stem extract is extracted from tobacco leaves. The insecticide is nontoxic and harmless to human beings and livestock without polluting environment and crops or leaving toxicity. The invention has the action of preventing plant diseases and insect pests of crops, fruit trees and vegetables and preventing and curing various plant diseases and insect pests of aphids, cabbage caterpillars, and the like and has low cost, good prevention effect, long insecticide potency durability, less insecticide times and labor saving, thereby stimulating the healthy growth and the prematurity of crops, improving the product quality of crops and increasing the yield.

A non-toxic animal repellant system which may be used to prevent squirrels from entering residential or commercial buildings using a composition having castor oil, habanero pepper extract and white distilled vinegar. The composition may be sprayed onto surfaces or combined with petroleum jelly and applied to surfaces with a brush.

The invention discloses a white tomato whitening tablet and a preparation method thereof. The white tomato whitening tablet is prepared by equal-amount mixing and compressed tabletting of 200mg-900mgof white tomato lyophilized powder, 10mg-280mg of acerola cherry extract, 1mg-120mg of kudzu vine root powder, 1mg-200mg of a grape seed extract, and 1mg-15mg of a black pepper extract. In order to improve the effect, 90mg-500mg of L-cysteine or 90mg-500mg of a yeast extract and 1mg-180mg of seabuckthorn fruit powder can be added to the formula. The formula has the advantages of good whitening effect, short whitening cycle, high safety, and the like, and effectively increases the absorption rate of white tomatoes and the like by adding an appropriate amount of the black pepper extract.

The invention discloses essence of pickled Chinese cabbage and a preparation method and an application thereof. The method comprises the following steps: first, adding 60wt% of edible vegetable oil or glycerol triacetate as a solvent, heating to 60 DEG C, adding 4-hydroxyl-2, 5-dimethyl-3(2H) furanone, acetyl pyrazine, stirring till the components are completely dissolved, and cooling to below 30 DEG C; then, sequentially adding ethyl acetate, ethyl hexanoate, ethyl lactate, butyl caproate, 2-methyl butyric acid hexylester, phenethyl acetate, trans-2-heptenal, phenethyl alcohol, p-ethyl phenol, dimethyl disulfide, acetic acid, propionic acid, butyric acid, 2-methyl butyric acid, garlic oil or galic essential oil, fennel oil or fennel oil resin, ginger oil or ginger essential oil or distilled ginger oil and a pepper extract or pepper essential oil or pepper oil resin; and adding 40wt% of residual edible vegetable oil or glycerol triacetate, uniformly stirring and filling to obtain the essence. The essence of of pickled Chinese cabbage produced by the invention is vivid in frangrance compared with that of common fermented flavor essence, stable in quality, good in temperature resistance and unique in flavor.

The invention relates to a peculiar smell removal liquid for sulfocompounds. The liquid is prepared from a ginger extract, a peppermint extract, a garlic extract and a pepper extract, or one to four of all the extracts. The natural plant extracts have stable chemical and physical properties, no toxicity, no explosivity and no combustibility, have no irritation to skin, do not generate toxic and side products after reacting with peculiar smell molecules, do not cause secondary pollution, and have a high purification efficiency to the sulfocompounds in a peculiar smell gas; and by detecting through authoritative mechanisms, there have been projects according with requirements of relevant national standards. Defects existing in common chemical drugs for treating the sulfocompound peculiar smell gas are solved.

The invention belongs to the technical field of biological beautifying products, and particularly relates to a composition and preparation for esthetic restoration, as well as a preparation method and application thereof. The composition is characterized by comprising the following components: compound cell growth factors, mycose, heparin, glutathione, a moisture-absorbing humectant, a bionic humectant and a transdermal component, wherein the transdermal component is at least one of propylene glycol, water-soluble azone and/or pepper extract. The invention further provides a preparation prepared by utilizing the composition for esthetic restoration, and application of the composition and preparation in the field of cosmetics or medicines. A skin-care product prepared by the formula can be used for remarkably improving the moisture content of skin and restoring skin senescence, and can increase the moisture content of the skin cuticle to achieve the aims of tendering skin and relieving wrinkles.

The invention discloses a no-wash hand sanitizer. The no-wash hand sanitizer is prepared from, by mass, 1-5% of glycerinum, 0.1-1% of a crylic acid (ester)/C10-30 alkanol acrylate crosslinked polymer,0.1-1% of triethanolamine, 50-70% of ethyl alcohol, 0.2-0.8% of a Sichuan pepper extract, 0.1-1% of a forsythia fructus extract and 0.2-4% of a leuconostoc/radish root ferment filtrate and the balance water. The hand sanitizer adopts the Sichuan pepper extract, the forsythia fructus extract, the leuconostoc/radish root ferment filtrate and the ethyl alcohol to make up for defects of narrow bactericidal spectrums and low sterilization efficiency when a single component acts, thereby achieving the synergetic sterilization effect, and the hand sanitizer has a bacteriostatic capacity to staphylococcus aureus, escherichia coli and the like, can kill more than 99% of common pathogens in a short time when the hands are washed, meets the standard of the sterilizing rate greater than 90% or abovestipulated by national standards, and is good in stability.

The invention discloses a brown rice planthopper insect repellent as well as a preparation method and application thereof. The brown rice planthopper insect repellent comprises the following components by weight: 1-80mg of pepper extract, 1-80mg of water hyacinth extract and 0.01-0.10mg of farnesene which are dissolved in each ml of methanol solvent. According to the invention, the insect repellent prepared from the methanol extract of plants and a volatile matter preparation can repel the feeding of female brown rice planthopper adult insects and nymph and the laying of the female adult insets, thereby reducing the hazard and the population quantity of the brown rice planthopper insect. The insect repellent has the characteristics of low cost, high efficiency, environment friendliness, no harm to human beings and livestock and the like and broad industrial prospect. With the simple preparation method, the insect repellent is especially suitable for non-polluted production of rice and has broad economic, social and biological benefits.