43 results about "Prickly Pear Fruit" patented technology

A kind of Rosa roxburghii tea and preparation method thereof, it is characterized in that the Rosa roxburghii fresh fruit is washed, puts into pottery altar sealing fermentation after airing, stores at room temperature for 1.5 months to 3 months, then takes out the fermented Rosa roxburghii, Use a slicer to cut the thorn pear into shreds, sieve to remove the seeds, then dry the thorn pear shreds and mix them with tea in a ratio of 1-4:9-6, and pack them after passing the inspection. The best packaging is vacuum packaging. Get prickly pear tea. The Rosa roxburghii tea of ​​the present invention has good color, aroma and taste, is an ideal health drink, and regular drinking is beneficial to health.

The invention discloses a prickly pear fruit taste tara vine bread. The prickly pear fruit taste tara vine bread is prepared by taking tara vine and prickly pear fruit as raw material while adding goose caudal meat and fruit of brazilian cashew. The bread fully uses the nutrient value of tara vine, compounds with traditional Chinese medicines to reach synergistic interaction; the bread has the effects of tonifying spleen and invigorating stomach, tonifying stomach and promoting fluid. In the invention, the raw material tara vine is performed with primary fermentation of saccharomyces fruit; the taste product is added with aromatic taste, and the traditional Chinese medicine liquid is performed with fermentation of fruit vinegar yeast; the bread effectively removes bitter taste of the traditional Chinese medicine liquid; the prepared product is rich in nutrition, mellow in taste, fresh and delicious, and easy to store; after long-term use, the bread can obviously improve the discomfort of dyspepsia people. The preparation process is simple and easy to realize, and the bread meets the current market development demand and is wide in prospect.

This application relates to the technical field of cosmetics, and specifically discloses a Rosa roxburghii hydrating fragment cream and its preparation method and application. Extract, Witch Hazel Extract, Chitin, Caprylic / Capric Triglyceride, Cetearyl Alcohol, Cetearyl Olivate, Caprylyl Hydroxamic Acid, Glyceryl Caprylate, Complex Sunscreen agent; the raw materials of compound sunscreen agent include caprylic acid / capric triglyceride, 3-(4-methoxyphenyl)-2-propionate-2-ethylhexyl, pantanthin, astaxanthin white. The roxburghii hydrating fragment cream has good sun protection effects and skin improvement effects through the synergistic effect of raw materials, and has good application prospects. At the same time, the preparation method of the Fragment Cream is simple and stable, and the Fragment Cream can be used as a sleep mask or essence cream. When the Fragment Cream is used as a sleep mask, it does not need to be cleaned and is easy to use.

The invention discloses a traditional Chinese medicine composition for treating duodenal ulcer. A traditional Chinese doctor claims that the duodenal ulcer belongs to the category of stomachache, heartache and epigastric pain, and the pathogenesis is caused by weakness of the spleen and the stomach, dysfunction of the liver and the spleen, deficiency of Qi and blood and Qi-stagnation and blood stasis. According to the invention, traditional Chinese medicines of faurie's brake, Yunnan madder, caragana rosea, prickly pear fruit, fruit of kwangsi dutchmanspipe, roots or stems of littleleaf indianmulberry, wintersweet roots or stems, tripterygium hypoglaucum and roots of herb of Chinese astilbe, which have the functions of benefiting qi and nourishing blood, nourishing the stomach and tonifying the spleen, clearing away heat and toxic materials and activating blood and dissolving stasis, are decocted with water into decoction. Through the clinical test, the total effective rate reaches 98.3%, and the treatment result shows that the traditional Chinese medicine composition has a significant curative effect on the treatment of the duodenal ulcer.

The invention discloses a brewing process of a prickly pear fruit wine. The prickly pear fruit wine is brewed by taking fresh, ripe and plump prickly pears as main raw materials and through the steps of raw material pretreatment; pulping and soaking; compound enzyme treatment; matrix pretreatment; raw material mixing; fermenting; squeezing and filtering; mixing; ageing; and canning and sterilizing. According to the brewing process, the pulps and peels of the raw materials are separated, the pulps are pulped, and the peels are soaked in a white wine with a high alcohol degree, so that the utilization ratio of the raw materials is greatly increased; the fruit wine is clarified by using a compound clarifying gent, so that the transparency of a finished product of the wine is improved; and the prickly pear fruit wine has the health effects of tonifying the spleen and benefiting the stomach, promoting the production of body fluid to relieve thirst, astringing to stop bleeding, replenishing qi and enriching blood and the like.

The invention discloses a preparation method for improving the antioxidation effect of Rosa roxburghii fermented fruit drink. Firstly, take the two strains of Candida utilis and Saccharomyces fumigatus, use the inoculation loop to take a small amount of bacteria and dilute them with 100 μL sterile water, and then spread them on the YM solid medium for culture, respectively. Get the obtained single colonies and transfer them to YM liquid medium for strain preparation to obtain activated Candida utilis and Saccharomyces spp.; inoculate the two activated yeasts in the prepared Cultivation on a shaking table is carried out in the roxburghii juice, and the fermentation is completed after the cultivation, the polysaccharide content of the roxburghii is measured, the supernatant is collected by centrifugal filtration, and the roxburghii fruit drink is obtained. The invention utilizes excellent yeast strains to increase the activity of polysaccharides, thereby enhancing the antioxidant capacity and improving the mouthfeel of the prickly pear drink.

The invention relates to the field of food processing, in particular relates to rosa roxburghii preserved fruit and a production method thereof. The production method of the rosa roxburghii preserved fruit is as follows: according to the weight, adding 0.05-0.2 part of an antioxidant, 0.5-2 parts of sodium chloride and 80-120 parts of water to 80-120 parts of rosa roxburghii, heating, filtering to obtain tannin-removing rosa roxburghii; according to the weight, adding 10-50 parts of sugar to the tannin-removing rosa roxburghii for saccharify to obtain saccharified rosa roxburghii; and drying the saccharified rosa roxburghii to obtain the rosa roxburghii preserved fruit. The rosa roxburghii preserved fruit is prepared from the following raw materials: 80-120 parts of the rosa roxburghii, 0.05-0.2 part of the antioxidant, 0.5-2 parts of the sodium chloride, 80-120 parts of the water and 10-50 parts of the sugar. The tannin in the rosa roxburghii can be removed by dissolving the tannin in the sodium chloride and the water, and browning of the tannin remaining in the rosa roxburghii can be prevented by the antioxidant and heating, and finally the problem of browning of the tannin in the rosa roxburghii can be solved.