54 results about "Pyrus ussuriensis" patented technology

The invention discloses a compound pyrus ussuriensis maxim juice beverage which takes pyrus ussuriensis maxim as a main raw material and is prepared by the following steps: cleaning up the pyrus ussuriensis maxim, breaking into blocks, and juicing; cleaning up purslane, cutting into sections, blanching, fishing out, cooling, adding pure water with the weight 2-3 times that of the purslane, pulping to prepare juice, adding a pectinase preparation with the weight 0.2% of that of the juice, preserving heat at 40-60 DEG C for 1 hour, and filtering to obtain pectinase juice; mixing Chinese herbal medicines of honeysuckle, mint, liquorice, chrysanthemum, dried orange peels and medlar according to a weight ratio of 3:3:5:3:5:40, and extracting Chinese herbal medicine juice; mixing pyrus ussuriensis maxim juice, the pectinase juice, the Chinese herbal medicine juice, the pure water and white granulated sugar according to a weight ratio of 20:4 :2 :60 :10, adding honey with the weight being 3%-5% of that of a finished product synthesizing raw material, uniformly stirring, standing for 2-4 hours, filtering, filling, sealing, sterilizing, and checking to obtain the compound pyrus ussuriensis maxim juice beverage.

The invention relates to a preparation method of fruit powder, and in particular relates to a preparation method of pyrus ussuriensis freeze-dried fruit powder. The preparation method comprises the following steps of (1) selecting materials; (2) cleaning to remove impurities from the materials; (3) taking fruit meat; (4) smashing and protecting the color of the fruit meat; (5) making fruit pulp; (6) degassing the fruit pulp; (7) performing mixing and homogenizing; (8) performing filtration; (9) performing sterilization; and (10) drying to obtain the pyrus ussuriensis fruit powder. The preparation method has the advantages that according to the preparation method, the original color, the original fragrance and the original taste of a pyrus ussuriensis product are basically remained, so that the true quality of the pyrus ussuriensis is guaranteed, and therefore, the pure quality is guaranteed; furthermore, the characteristics of rich natural nutrients, zero toxic and side effects and the like are kept.

The invention provides sodium and hydrogen reverse transport protein PbrNHX2 in birch-leaf pears and application thereof in enhancement of salt resistance of plants, and belongs to the technical fieldof gene engineering. The invention provides sodium and hydrogen reverse transport protein in birch-leaf pears, a coding gene, a primer pair for cloning the cDNA sequence of the coding gene, and the application of the sodium and hydrogen reverse transport protein in birch-leaf pears, the coding gene or the coding gene cloned by the primer pair in enhancement of salt resistance of plants. A tobaccotransformation vector and an ussurian pear transformation vector are constructed, and obtained positive plant seedlings are subjected to salt treatment; and the results show that compared with wild type plant seedlings, the positive plant seedlings have the advantages that the conductivity is obviously reduced, the chlorophyll content is obviously increased, the survival rate is obviously increased, and the anti-ROS capability is better. The over-expressed coding gene can effectively enhance the active oxygen scavenging capability of transgenic plants, thereby enhancing the salt resistance ofthe plants.

The invention discloses a brewing process for pyrus ussuriensis brandy. The process comprises the following steps: squeezing raw materials; taking peel dreg; fermenting; distilling; aging; blending to obtain peel dreg brandy; taking the juice and fermenting; separating and removing rough wine legs; distilling; storing; blending; aging; filtering to obtain the pyrus ussuriensis brandy. According to the brewing process for the pyrus ussuriensis brandy, the problems that the variety of existing pyrus ussuriensis wine is single and squeezed pyrus ussuriensis dreg is removed and cannot be effectively and comprehensively utilized are solved. According to the brewing process for the pyrus ussuriensis brandy, the deep processing of pyrus ussuriensis raw materials is improved and the production cost is effectively reduced.

The invention discloses ciliophora disease-preventable crab feed which is characterized by being prepared from the following raw materials in parts by weight: 18-23 parts of maize, 22-26 parts of bean pulp, 8-13 parts of cuttlefish meat, 3-7 parts of starch, 13-16 parts of pyrus ussuriensis maxim, 17-20 parts of banana, 11-14 parts of morning glory vine, 2-5 parts of fermented flour sauce, 4-6 parts of colleseed oil, 1-3 parts of cinnamon, 2-4 parts of folium isatidis, 0.5-0.9 part of elecampane, 7-9 parts of chrysanthemum, 8-15 parts of betel nut, 6-9 parts of gypsum, 1-2 parts of rehmannia, 3-6 parts of a phagostimulant and a defined amount of water. According to the invention, the appearance is relatively stable, the product cannot be dispersed after being soaked in water for a few hours, which accords with the eating habit of the crabs; in the feed, Chinese herbal medicine components including rehmannia and the like are added to prevent the crabs from suffering from the ciliophora disease; pyrus ussuriensis maxim is further added, which can improve the immunity in the growth process of the crabs, and as the ingredients of the pyrus ussuriensis maxim are rich in plenty of fructose, the palatability of the feed is adjusted, and meanwhile, the feed has a certain appetizing efficacy, so as to realize the effect of promotion about weight gaining of the crabs.

The invention discloses a pulp type pyrus ussuriensis maxim juice beverage, which is prepared according to a conventional mixing method. Each ton of raw materials comprises the following components by weight ton: 500-600kg of pyrus ussuriensis maxim raw juice, 380-480kg of soft water, 8-12kg of white granulated sugar, 200-400g of sodium cyclamate, 15-30g of Aspartame, 100-200g of sodium citrate, 800-1500g of stabilizer and 100-200g of potassium sorbate. In the invention, Jidong pyrus ussuriensis maxim is taken as a raw material, and little few food additives is added to prepare the pyrus ussuriensis maxim juice by mixing, the technique is scientific, and the prepared drink has sweet mouthfeel and has functions of moistening lung, preventing dryness and keeping fit when used for a long period.

The invention discloses a preparing method of a freshly-squeezed pyrus ussuriensis carbonate beverage. The method includes the following steps of selecting pyrus ussuriensis fruits with the measured hardness of 2.5-3.2 kg/cm<2>, conducting cleaning and direct squeezing on the whole fruits without removing peel or kernels, putting 0.2-0.5% of ascorbic acid into juice to be evenly stirred, removinglarge granules in the juice, mixing and filling the pyrus ussuriensis juice which is prepared by evenly mixing, by weight, 70-86 parts of juice, 1-5 parts of sodium fluoride, 1-5 parts of citric acid,1-5 parts of xylitol and 1-5 parts of sodium bicarbonate, clearing the juice to remove impurities of the juice, conducting high-pressure carbon dioxide sterilizing, adding 50-100 parts of a saturatedcarbon dioxide water solution, and conducting packaging and mouth sealing. The method has the advantages that labor is saved, nutrients are rich, the nutrients are not greatly different from those infresh fruits, and the flavor and taste are better.

The invention relates to a snow pear cough-relieving syrup and a preparation method, which belongs to the composite traditional Chinese medicine technology field. The snow pear cough-relieving syrup solves the problem that the current drugs and transfusion has poor therapeutic effect for rapidly treating cough. The snow pear cough-relieving syrup comprises the following raw materials: 5-15 parts of balloonflower root, 5-15 parts of bitter apricot kernel (fried), 5-15 parts of radix peucedani, 10-25 parts of radix asteris (roasted), 10-25 parts of Common Coltsfoot Flower, 10-30 parts of loquatleaf and 100-300 parts of pear paste. The method comprises the following steps: taking white pear or pyrus ussuriensis, squeezing to obtain the juice, decompressing and concentrating to obtain a stiff paste, employing an ethanol cold leaching method on the other medicinal materials for extracting an effective ingredient, preparing to obtain the stiff paste, adding 700g of cane sugar and other auxiliary materials to obtain the syrup. The snow pear cough-relieving syrup has the advantages of good effect for cough-relieving, good mouthfeel, accurate administration amount and difficult contamination. The snow pear cough-relieving syrup is used for moistening lung, relieving cough and reducing phlegm, and has obvious effect and good security for treating cough, expectoration and bronchitis.

The invention discloses a formula of cocktail containing traditional Chinese medicines, fruits and cereals as well as preparation technology. The cocktail comprises the following components: 10-50g ofcereals, 5-10g of perilla leaves, 1-2g of Stevia rebaudiana, 5-8g of Gynura procumbens, 5-8g of ginseng, 1-2g of wine grapes, 1-2g of nuts, 1-2g of walnuts, 1-2g of dry powder of silkworm chrysalis,1-2g of dry powder of chlorella, 1-2g of cucumbers, 1-2g of Pyrus ussuriensis, 5-8g of lemons, 1-2g of Chinese hawthorn fruits, and 1-2g of shaddocks. The cocktail is Chinese type cocktail, grains areused as raw materials for carrying out liquid fermentation, traditional Chinese medicines, fruits and some vegetables are also added, and the cocktail with extremely good mouthfeel and abundant nutrition is obtained by fermentation.

The invention provides a drought-resistant transcription factor PbrERF109, a preparation method and application of the transcription factor PbrERF109, encoded protein and application of the encoded protein, and belongs to the technical field of plant genetic engineering. The drought-resistant transcription factor PbrERF109 has a nucleotide sequence shown as ESQ ID No.1. Compared with a wild strain, the drought resistance of a transgenic overexpression strain obtained by transferring the drought-resistant transcription factor PbrERF109 into tobacco and pyrus ussuriensis is greatly improved, thecontents of hydrogen peroxide and malondialdehyde in the transgenic overexpression strain of tobacco are both lower than those of the wild strain, the residual amount of active oxygen in the plant body is lower, the cell damage is smaller, and thus the drought resistance of tobacco and pyrus ussuriensis is improved.

The invention discloses an extraction and production technology method of a Xinhui dried tangerine peel paste. The extraction and production technology method of the Xinhui dried tangerine peel pastecomprises the following raw materials in parts by weight: a Xinhui dried tangerine peel extract, pomelo peel, honey, brown sugar, red dates, fructus lycii, black tea, lilium brownii, lotus seeds, pyrus ussuriensis, chrysanthemum lavandulifolium, rock candy, hawthorns and radix glycyrrhizae. The production method comprises the following steps: (1) selecting raw materials; (2) producing the Xinhui dried tangerine peel extract; (3) producing sugared pomelo peel; (4) boiling the red dates, the fructus lycii and the black tea together to produce thick juice; (5) after the chrysanthemum lavandulifolium is boiled with water, adding the lilium brownii, the lotus seeds, the pyrus ussuriensis and the rock candy, and boiling the mixture together; (6) grinding the hawthorns; (7) producing radix glycyrrhizae extraction liquid; (8) mixing the materials obtained from the steps (2) to (8), and boiling the mixture to produce a thick paste; and (9) conducting drying to produce the hard blocky Xinhui dried tangerine peel paste. The extraction and production technology method of the Xinhui dried tangerine peel paste has the advantages that dried tangerine peel is individually extracted to produce drygranules, and the dry granules are long in shelf life, not liable to go bad, can be taken whenever needed, and can be directly dissolved in liquid to produce the dried tangerine peel paste. The driedtangerine peel paste produced through the extraction and production technology method of the Xinhui dried tangerine peel paste is rich in nutrient, tastes sour, sweet and delicious, and can have effects of aiding digestion, strengthening the spleen and the stomach, benefiting qi and blood, maintaining beauty and keeping young.

The invention relates to a water-retention compound fertilizer special for pyrus ussuriensis. The compound fertilizer is formed by mixing dry compound fertilizer grains with powdered agricultural water-retention agent; the dry compound fertilizer grains are prepared from the following raw materials by weight percent: more than 65% of biological carbon organic fertilizer substrate, 15-16% of urea, 12-13% of monoammonium phosphate, 4.5-5.5% of potassium sulfate and 0.005-0.006% of trace elements; the weight of the agricultural water-retention agent is 2.0-2.2% of the weight of the dry compound fertilizer grains. The fertilizer utilizes a water fertilizer coupling principle, so that the utilization efficiency of the fertilizer and rainwater can be extremely increased, the plant stress resistance can be promoted, the yield, quality and commodity rate can be increased, the planting benefit can be obviously increased and the water-retention compound fertilizer is high in yield and efficiency, is economical and practical and is convenient.

The invention relates to rice vinegar, in particular to Chinese chestnut fruit rice vinegar. The Chinese chestnut fruit rice vinegar is made from the raw materials with the following weight portions of 35-45 portions of Chinese chestnuts, 5-10 portions of apples, 10-25 portions of pyrus ussuriensis, 5-10 portions of rice, 5-10 portions of maize, 5-10 portions of wheat and 5-10 portions of pea. The Chinese chestnut fruit rice vinegar takes the high quality Chinese chestnut grown specially in Qianxi county Hebei province as raw material. The rice vinegar comprises a plurality of nutritive materials which are beneficial to human body such as the amino acid, vitamins and other organic compounds of the Chinese chestnut, so that the nutrition is abundant and complete. A plurality of fruits are also added in the rice vinegar, ensuring that the rice vinegar is mellow to be tasted, not only can be used as condiment, but also can be drunk as vinegar beverage, has a taste of sweet and sour, and can promote absorption.

The invention discloses a coconut-milk folium-nelumbinis fragrant pecan kernel and a preparation method thereof. The coconut-milk folium-nelumbinis fragrant pecan kernel is made from the following raw materials: pecan kernel, coconut juice, purple cabbage, folium nelumbinis, porcine skin, astragalus polysaccharide, purple sweet potato, flos momordicae, folium pyrus bretschneideri/pyrus pyrifolia/pyrus ussuriensis, cortex moutan, rhizoma polygonati odorati, trehalose, wheat germ oil, ramulus cinnamomi, pine branch, bamboo charcoal, rice vinegar, medical stone powder and rice wine. According to the coconut-milk folium-nelumbinis fragrant pecan kernel made by the invention, fragrances of pine wood and cinnamomi wood permeate by a shell; the medical stone powder and bamboo charcoal powder are added to absorb a harmless substance; a quality guarantee period of the kernel is prolonged; meanwhile, a trace element of the kernel is added; moreover, by multi-layer heat conduction and transfer, unique fragrances of the kernel are retained; the kernel is more fragrant, strong, soft and crisp; extracted components of traditional Chinese medicines such as flos momordicae and rhizoma polygonati odorati are also added in a formula, are subjected to pulping with the raw materials such as astragalus polysaccharide to soak the pecan kernel; a healthcare function is intensified; an antibacterial effect is improved; the healthcare of an intestinal track is facilitated; meanwhile, the folium nelumbinis and a coconut fragrance are fused; the coconut-milk folium-nelumbinis fragrant pecan kernel not only strengthens brain and profits intelligence, but also can nourish yin, clear heat, lose a weight and beautify a look.

The present invention discloses pyrus ussuriensis dietary fiber drink and a preparation method thereof. The preparation method comprises the following steps: step one, pyrus ussuriensis juice preparing: raw material pretreating, juice squeezing, color protecting, centrifuging and pyrus ussuriensis juice obtaining; pyrus ussuriensis residue powder preparing: pyrus ussuriensis residue obtaining, drying, crushing, sieving and pyrus ussuriensis residue powder obtaining; step two, finished product preparing; pyrus ussuriensis juice and pyrus ussuriensis residue powder obtaining, blending, homogenizing, filling, sterilizing, cooling and finished product processing. The preparation method opens up a new way for utilization of the pyrus ussuriensis product producing and processing waste of the pyrus ussuriensis residues, and improves nutritional value and the added value of the product. Besides, the product is rich in nutrients, can enable people to supplement appropriate amount of dietary fibers, maintains human body health, reduces diseases caused by insufficient dietary fiber intake, and improves human body immunity.

The invention discloses a biological beautiful facial cleanser which is prepared by the following steps: respectively soaking main materials, namely reeds, vanilla, esparto grass, rice straws and straws, and lime water for 20-30 days in the ratio of (3-2) to (6-5), refining and filtering; respectively refining and filtering other main materials and auxiliary materials; on the basis of 10 as the base rate, weighing the main materials, namely water hyacinth, cucurbites, mulberry leaf, reeds, vanilla, esparto grass, rice straws and straws in the ratio of (6-7) to (3-5) to (2-3) (2-1) to (1-2) to (2-1) to (1-2) to (2-1), and evenly stirring the materials into a main material mixture; weighing the auxiliary materials, namely talcum powder, starch, mint, vanilla, oranges, gingers and garlics, pyrus ussuriensis and rice vinegar in the ratio of (1-3) to (3-1) to (1-2) to (2-1) to (0.8-0.6) to (0.2-0.3) to (0.3-0.2) to (0.1-0.2), and evenly stirring the materials into an auxiliary material mixture; on the basis of 100 as the base rate; weighing the main material mixture and the auxiliary material mixture in the ratio of (5-6) to (1-2), and evenly stirring the processed materials into main material and auxiliary material emulsion; heating and sterilizing for 30-50 minutes, so as to obtain the biological beautiful facial cleanser.

The invention provides a natural plant delicate cosmetic cream. The natural plant delicate cosmetic cream is prepared by: on a base rate of 10 and 100 successively, weighing the well treated main materials bone, shell, talc, eggshell, silkworm chrysalis, animal skin, animal hair, starch, flower, fructus mori, mulberry tree, vanilla, ginkgo leaf, Zanthoxylum nitidum, vanilla, pineapple, Averrhoa carambola, Zizyphus jujube, Pyrus ussuriensis, melon, resin, palm oil, and accessories mint, sugarcane juice, citrus juice, honey, garlic juice and ginger juice respectively in proportion, and performing mixing to obtain mixed main materials and accessories, and then performing sterilizing cooking. The preparation process is exquisite, related plants are combined optimally, the natural plant delicate cosmetic cream is green, ready-to-use portable, economical and practical, effective, excellent in quality, energy saving and environment-friendly, and can achieve obvious comprehensive economic benefits and social benefits after popularization and utilization.

The invention relates to a mixed feed for ermines. The mixed feed is prepared from the following raw materials in parts by weight: 10-20 parts of horse bones, 5-10 parts of chicken livers, 10-20 parts of pork, 5-10 parts of fish meal, 10-15 parts of goose meat, 5-10 parts of eggs, 20-30 parts of bean powder, 10-20 parts of wheat bran, 5-10 parts of locust powder, 5-10 parts of amur grapes, 5-10 parts of apples, 5-10 parts of pyrus ussuriensis maxim, 5-10 parts of common selfheal fruit-spike, 20-30 parts of papayas, 10-20 parts of honeysuckles, 10-20 parts of milk, 5-10 parts of Chinese elder herb, 3-5 parts of dried ginger, 5-8 parts of complex vitamins, and 3-5 parts of composite trace elements. The feed disclosed by the invention has the efficacies of being quick in absorption, and enabling the ermines to grow quickly, have healthy cortex and light, smooth and bright fur.

The present invention discloses a sterile packaged frozen prebiotic Pyrus ussuriensis product and a processing method thereof. The frozen product consists of the following components in parts by mass: 100 parts of Pyrus ussuriensis pulp, 2-6 parts of galacto-oligosaccharides, 3-8 parts of starch, 1.5-4.5 parts of compound gum and 0.07-0.30 part of CaCl2 (subscript). Pyrus ussuriensis fruits are cleaned, subjected to ripening treatment and pulp separation, pasteurized, and performed with pulp refining to prepare the Pyrus ussuriensis pulp. The compound gum is prepared by compounding low methoxyl pectin, xanthan gum and carboxymethyl cellulose. An industrial processing method was conducted on pears in the Pyrus ussuriensis system using modern processing technology, and the obtained product can reach quality and texture of the folk frozen pear product and endows the prebiotics necessary for human body at the same time, and industrialized production can be achieved. The frozen product is easy to preserve and convenient to eat, and an optimum temperature for eating the frozen product is from 0.5 to -4 DEG C. The invention provides technical support and possibility for the industrialized production of folk traditional products, and the change from the regional to the national market.

The present invention discloses a preparation method of a food preservative and belongs to the technical field of food preservative preparations. Agar, glycerin, peptone, etc. are taken to prepare mixed solution, steamed buns are chopped, the chopped steamed buns are mixed with the mixed solution and then get mouldy naturally, then pyrus ussuriensis is taken, small blocks are cut off from the surfaces, when the pyrus ussuriensis blocks are rotten and soft, the pyrus ussuriensis blocks are mashed, the mashed pyrus ussuriensis is filtered with gauze to obtain pyrus ussuriensis water, the pyrus ussuriensis water is added into the collected mold mixture, the mixture is sterilized, the sterilized molds are collected, dry ice is added into the sterilized molds to lower the temperature of the molds, then the molds are frozen and freeze-dried, the freeze-dried molds are crushed, the crushed molds are put into glass bottles, the molds are frozen using liquid nitrogen, the frozen molds are ground, and the ground molds are placed at room temperature to prepare the food preservative. Beneficial effects are as follows: the preparation steps are simple, the product yield is more than 17.2% higher than that of other products, and the food preservative is good in antibacterial spectrum, long in lasting time and good in bacteriostatic effects after being used.

The invention discloses application of a PpyABF3 gene in regulating and controlling salt stress resistance of pear trees, and belongs to the technical field of gene engineering. The coding sequence of the PpyABF3 gene is as shown in SEQ ID NO.1 or has at least 70% of homology with the sequence as shown in SEQ ID NO.1, and the coded protein is equivalent in function. The invention provides the effect of the PpyABF3 gene in the pear in the salt resistance, the gene is subjected to functional verification by cloning the PpyABF3 gene of the pyrus ussuriensis and combining a homologous genetic transformation overexpression technology, the salt stress resistance of a PpyABF3 gene overexpression plant is remarkably enhanced, and the PpyABF3 gene overexpression plant can be used for breeding salt stress resistant pear varieties.

The invention relates to the field of wine brewing, in particular to a method for preparing pear fruit wine. The method comprises the following steps of (1) taking raw materials of Ussurian pears, white pears or apple pears; and (2) freezing the raw materials, after pear peel becomes black, performing unfreezing, removing kernels and stems, performing crushing, and preparing red pear fruit wine according to a conventional fruit wine preparing technology. In the wine preparing process, no pigment is added. The raw materials namely the pears are frozen firstly and then subjected to wine brewing,under the condition that no pigment and no red raw materials are added, red wine products are obtained, which is not realized by a conventional technology, the technology is unique, and the effects are significant. The pear fruit wine is attractive in wine color, has unique frozen pear flavor, and is different from ordinary pear wine. In the fruit wine quality evaluation, color is an important index, and red can cause love of people to the pear wine.

The present invention discloses a health preserving fruit yogurt and a manufacture method thereof. The health preserving fruit yogurt comprises 80%-85% of raw material fresh milk, 2%-4% of a yogurt fermentation agent, 2%-6% of white sugar, 1%-3% of calophyllum inophyllum fruits, 1%-2% of pyrus ussuriensis fruits, 1%-2% of nostoc flagelliforme, 1%-3% of pumpkins and 1%-5% of apple pears. The health preserving fruit yogurt is rich in taste and unique in flavor, and also has very high nutritional values and health-care functions.

The invention discloses an autumn pear paste for moistening the lungs and relieving cough and a preparation method thereof. ‑22 is made by boiling, cooling, canning and sealing. The prepared autumn pear cream can moisten the lungs and relieve cough, promote body fluid and relieve throat, and contain more dietary fiber. , can also moisturize and nourish the skin, rich in nutrition, and delicious. It can be used to spread bread and mix yogurt, which can increase appetite and supplement vitamins. The production method is simple and does not contain any preservatives. It is moderately sweet and safe to eat ,All ages.