62 results about "Rosa roxburghii fruit" patented technology

The invention discloses a production method for nutritional health Rosa roxburghii powder. The method comprises the following steps: the fresh Rosa roxburghii fruit is washed to clear off the dust and sundries on the surface; the fresh Rosa roxburghii fruit is enucleated to separate out the mashed fruit, and the mashed fruit is diluted with water, and pectinase is added, the mass ratio between the added water and the mashed fruit is 1 to 3: 1, the mass ratio between the pectinase and the added water is 1: 10000 to 40000, and under 25 to 55 DEG C, pH 3.0 to 5.0 hydrolysis reaction 20 to 170 min; the Rosa roxburghii fruit juice can be obtained by adopting a screw rod extruder to separate the enzymolyed mashed fruit; the fruit juice is clarified by ultrafiltering; the clarified Rosa roxburghii fruit juice is concentrated till the solids content reaches 10 to 25 percent; and maltodextrin is added into the fruit juice, then the nutritional health Rosa roxburghii powder of the invention can be obtained through spray drying. The product is rich in vitamin C and active ingredients, has the functions of potent antioxidant, free radical exception and anti aging, and thereby being a nutritional health product suitable for all ages.

The invention discloses a preparation method of rosa-roxburghii wine and belongs to the technical field of wine brewing. The preparation method comprises the following steps: crushing and juicing fresh rosa-roxburghii fruits, then adding activated pectinase into the juice, circularly stirring to be uniform, then dipping, then activating active dry yeast, and then pouring rosa-roxburghii juice and the activated active dry yeast into a fermentation tank; after fermenting for a period of time, pouring fermented materials into another fermentation tank, simultaneously removing precipitates, then adding grape yeast, adding honey to adjust the sugar, and after stirring to be uniform, fermenting; after the fermentation is finished, emptying raw wine from the bottom of the fermentation tank, carrying out tank exchange and filtering, standing and canning by using a bottle, and thus obtaining the rosa-roxburghii wine. The rosa-roxburghii wine disclosed by the invention is pure and sweet in mouthfeel, is mellow, full and tasty, is long in aftertaste, and has the effects of clearing heat, promoting diuresis, resisting senility, resisting cancer, invigorating the stomach and promoting digestion.

The present invention discloses slimming tea and a preparation method thereof, and belongs to the technical field of Chinese medicine, and the slimming tea specifically is prepared from rosa roxburghii fruit, Ilex latifolia Thunb, pawpaw, radix puerariae, emblic leafflower fruit, lotus leaf, poria cocos, seaweed, semen cassiae and hawthorn in certain mass ratio by drying, fermentation, crushing and drying again. Pure natural traditional chinese medicinal materials as starting materials and the Ilex latifolia Thunb are used for preparation of the slimming tea, the flavor of the slimming tea is turn from slightly-bitter to sweet, is good, and the slimming tea can be brewed for continuous 4-6 times. At the same time, experiments prove that the slimming tea has no toxic side effect, has good obesity treatment effect, and has certain role in mitigation of high blood sugar, high blood pressure, indigestion and other symptoms.

The invention discloses a superhigh-pressure fresh keeping method for fresh rosa roxburghii. The superhigh-pressure fresh keeping method comprises the following steps of cleaning the rosa roxburghii: cleaning the rosa roxburghii with ultrasound high-pressure water cleaning equipment for 15-25 minutes; removing stabs of the rosa roxburghii: removing the external stabs of the rosa roxburghii fruits with a rotary mill; weighing the rosa roxburghii and loading the rosa roxburghii in bags: based on the unit of 3-8 kilograms of the rosa roxburghii in each bag, loading the rosa roxburghii in HDPE bags; injecting water for vacuum sealing: injecting reverse osmosis water to the HDPE bags loaded with the rosa roxburghii, and performing vacuum sealing to form rosa roxburghii water bags; using a superhigh-pressure processing technique, putting the rosa roxburghii water bags in a processing container of a high-pressure processing machine, and applying stationary liquid pressure of 100-800MPa, wherein the processing time is 5-10 minutes; and taking out the processed rosa roxburghii water bags, and preserving the rosa roxburghii water bags under normal atmospheric temperature. According to the superhigh-pressure fresh keeping method disclosed by the invention, the original flavor and the nutrient value can be maintained, the refrigeration and circulation shelf life can be prolonged, and the superhigh-pressure fresh keeping method has the same food safety grade as a conventional thermization method, and maintains the characteristics of flavor and the like.

The invention relates to a rosa roxburghii fruit residue polysaccharide extracted by using ultrasonic wave. The preparation method comprises the following steps: (1) raw material treatment: drying rosa roxburghii fruit residues obtained after juicing of rosa roxburghii to a constant weight, crushing the dried rosa roxburghii fruit residues into rosa roxburghii fruit residue powder, and carrying out low-temperature sealing preservation; (2) extraction: weighing the rosa roxburghii fruit residue powder, adding distilled water for soaking, extracting rosa roxburghii fruit residue polysaccharide with the supplement of an ultrasonic method, and carrying out filtration to obtain an extract solution; (3) lipid removal: concentrating the extract solution, adding anhydrous petroleum ether to the polysaccharide solution, carrying out stirring and vibrating to obtain an emulsified solution, carrying out standing until the solution is layered to an upper layer and a lower layer, and removing the petroleum ether layer; (4) protein removal: adding a Sevag reagent, fully carrying out dissolving, then carrying out centrifuging after vibration, removing denatured protein, and tanking the supernatant liquid; (5) alcohol precipitation: adding absolute ethyl alcohol into the filtrate, carrying out full stirring and standing, and collecting the precipitation; and (6) drying treatment: placing the precipitation in a culture dish containing dry filter paper, and carrying out drying to obtain the rosa roxburghii fruit residue polysaccharide. The rosa roxburghii fruit residue polysaccharide has theadvantages of short extraction time and high activity, and the comprehensive use of fruit and vegetable resources is improved.

The invention relates to an edible composition formula with a mucous-membrane restoring function and a preparation process of a preparation thereof. The edible composition formula is characterized by comprising the following materials in parts by weight: 0.2 to 2 parts of sodium gualenate, 8 to 40 parts of chitosan and 2 to 58 parts of rosa roxburghii fruit powder/rosa roxburghii extract. The composition can be prepared into any pharmaceutically-acceptable preparation according to a conventional process by adding conventional auxiliary materials. The composition applied for protection has the effects of resisting inflammation and promoting healing of ulcers and can be widely used for preventing and treating oral ulcers, gastric ulcers and chronic colitis.

The invention discloses a preparation method of rosa roxburghii fruit vinegar, and relates to the technical field of fruit vinegar processing. The rosa roxburghii is used as major raw materials for preparation through raw material juice extraction, enzymolysis, ultra-high-temperature sterilization, alcoholic fermentation, alcohol acid fermentation, filtering, proportioning, homogenizing, sterilization, filling and storage. The nutrition substances of the rosa roxburghii can be sufficiently remained by the method; the utilization rate of raw materials can be improved; through homogenizing, thecolor and luster of the finished product fruit vinegar is stable; the delamination sedimentation is avoided; ultrahigh temperature sterilization is performed, so that the damage to active ingredientsof the fruit vinegar beverage is reduced; the finished product fruit vinegar beverage has the effects of cancer prevention, cancer resistance, health care, disease treatment, body strengthening, agingresistance, life prolonging, immunity enhancement and the like.

The invention provides a non-irritating skin whitening sunscreen cream and a preparation method thereof. The non-irritating skin whitening sunscreen cream is prepared from a rosa roxburghii fruit extract, a centella asiatica root extract, an alchemilla tianschanica root extract, evening primrose seeds, a camu fruit extract, a sophora flower extract, a spica schizonepetae extract, a largeflower jasmine flower extract, a radix clematidis extract, a sappan wood extract, a radix rubiae extract, octadecanol, wool fat, stearic acid, glyceryl monostearate, tween-80, glycerin, lauryl diethanolamine, essence, ethyl p-hydroxybenzoate and water through heating, mixing, stirring, emulsifying and cooling discharging. The non-irritating skin whitening sunscreen cream can effectively barrier and absorb ultraviolet rays, prevent sunburn and keep the skin naturally white.

The present invention discloses a rosa roxburghii drink having good mouthfeel and a preparation method thereof. The rosa roxburghii drink comprises a rosa roxburghii juice, sulfur dioxide, citric acids, high fructose corn syrup, sucrose and water. The preparation method is as follows: rosa roxburghii fruits are washed clean, the washed rosa roxburghii fruits are crushed, the crushed rosa roxburghii fruits are then pressurized, and a juice is collected; the juice is sealedly put still in a pool for 7 days; then gelatin is added for a treatment; then the juice is filtered to obtain the rosa roxburghii juice; the rosa roxburghii juice, sulfur dioxide, citric acids, white granulated sugar and water are mixed according to ratios, the mixture is stirred evenly, the stirred mixture is disinfected, and the disinfected mixture is packaged to obtain the finished products. The products are clear and transparent in color and luster, moderate in sweetness and sourness, full in sweet taste, better in flavor, and rich in nutrition, and contain a large amount of human body essential carbohydrates, vitamins and trace elements. Besides, the method is simple in technology and easy to a scale production. Experimental results show that the rosa roxburghii has protective effects on hepatotoxicity caused by aminopyrine and nitrite and liver cancer, and has prevention and treatment effects for lead poisoning. The rosa roxburghii drink can be used as an auxiliary medicament for preventing and curing the lead poisoning, and is better in lead expelling effects and free of toxic and side effects.

The invention discloses rosa roxburghii fruit composite ferment. The rosa roxburghii fruit composite ferment comprises the following raw materials in parts by weight: 30-50 parts of rosa roxburghii fruits, 5-10 parts of ginkgoes, 10-20 parts of grapes, 10-15 parts of ginseng fruits, 5-10 parts of haws, 5-10 parts of persimmons, 10-15 parts of smallanthus sonchifolius, 10-20 parts of strawberries and 5-10 parts of myrtles. The rosa roxburghii fruit ferment is prepared through compounding of various raw materials, and can provide comprehensive and rich nutrient substances for functions of humanbodies. The rosa roxburghii fruit composite ferment can strengthen the immunity of organisms after being drunk by consumers, can meet requirements for multiplex vitamins for function of the human bodies, can promote intestinal peristalsis of intestines and the stomach, can promote intestine and stomach digestion, has good efficacy of relieving a cough, resolving phlegm and nourishing the lung, hasgood effects of preventing cancer and restraining cancer cells, and is especially suitable for being drunk by contemporary office white collar workers suffering from sub health, children and middle-aged people and old people.

The invention provides a health tea for conditioning chronic pharyngitis and a preparation method therefor. The health tea for conditioning chronic pharyngitis is prepared from Pu'er tea, rosa roxburghii fruits, fructus momordicae and red dates as raw materials, and mint and lotus leaves auxiliary materials, through grinding, wall breaking, blending, drying, etc. During the preparation, powder of each ingredient is fine, loss of the raw material ingredients is reduced and meanwhile taste and brewing measurement of raw materials are improved, thus the health tea for conditioning chronic pharyngitis can be easily absorbed by the human body, is used to condition pharynx and larynx, diminish inflammation, and clear the throat and has an effect of conditioning and health care for chronic pharyngitis.

The invention discloses a preparation method of rosa roxburghii tea. The preparation method comprises steps of preparing rosa roxburghii: selecting honey-flavored rosa roxburghii fruits, cleaning therosa roxburghii fruits with clear water, and removing seeds for later use; preparing tea leaves: selecting fresh green tea leaves, conducting withering, rolling, fermenting, drying and spreading in the air for later use; preparing finished products: mixing products from step 1 and products from step 2 and baking the mixture to obtain the rosa roxburghii tea. The preparation method of the rosa roxburghii tea selects organic mature fruits, honey-flavored rosa roxburghii fruits and first-class tea leaves and uses various technical means such as blending, scenting and baking, so that the preparedrosa roxburghii tea emits faint scent of rosa roxburghii during brewing process and maintains original flavour of tea. The rosa roxburghii tea is pleasant and scent, and has both health and medicinaleffect.

The invention provides spicy crisp biscuit and a production technique thereof. The spicy crisp biscuit comprises the raw materials of low-gluten flour, butter, sticky rice, poria powder, fresh rosa roxburghii fruit, powdered sugar, egg liquid, milk powder and zanthoxylum oil. The production technique comprises the steps of processing the raw materials, mixing, kneading dough and baking. According to the spicy crisp biscuit, cellulose, vitamin B, starch, protein and various nutritional ingredients of the rosa roxburghii fruit and the poria are organically combined. Thus, the spicy crisp biscuit is fresh in aroma, delicious in taste, unique in flavor and rich and balanced in nutrition.

The invention belongs to the technical field of facial mask preparation, and in particular, relates to a plant prepared charcoal skin deep cleansing facial mask and a preparation method thereof; the facial mask is composed of a matrix and a mask material, wherein the matrix takes water, propylene glycol, PEG-40 hydrogenated castor oil, hydroxyethyl cellulose, xanthan gum, sodium hyaluronate, tocopheryl acetate, dipotassium glycyrrhizinate, triethanolamine, a rosa roxburghii fruit extract, chlorphenesin and phenoxyethanol as raw materials; the mask material is prepared from prepared charcoal fibers. Through the selection and proportion design of the matrix raw materials, the interaction between the substances in the matrix is formed, and the skin is promoted to absorb effective ingredientsin the matrix; and with combination of the prepared charcoal fiber mask material, the purposes of deeply cleansing skin, preserving moisture, controlling grease and promoting skin metabolism are achieved.

The invention discloses a rosa roxburghii juice beverage and a preparation method thereof. The rosa roxburghii juice beverage is produced by the following process: collecting mature rosa roxburghii fruits in the late autumn, removing impurities such as stalks, fruit thorns, and fruit nucleuses, drying in the sun, crushing into 0.5-1.5mm pieces, moistening the materials with water with the amount of 2 times of that of the materials for 1 to 1.5 hours, sending the materials into conventional biochemical extraction equipment, pretreating at temperature of 5 DEG C for 30 minutes, adding extractionaid sodium citrate with the amount of 0.4% of the amount of the raw materials, separating for 8 minutes at 5 DEG C to obtain rosa roxburghii juice extract; and mixing 4 to 6% of the rosa roxburghii juice extract, 2 to 5% of stevia syrup, and 90 to 95% of water to obtain the beverage, canning the beverage, and storing.

The invention discloses a preparation method of vitamin C granules in Rosa roxburghii, which comprises the following steps: (1) by using a sodium chloride solution containing oxalic acid as an extractant, extracting dried Rosa roxburghii fruits by using a flash extractor under ultrasonic conditions, filtering the material, and carrying out rotary evaporation concentration on a filtrate; (2) addingethanol into the filtrate, filtering the amterial, and carrying out rotary evaporation on the obtained filtrate to remove ethanol; (3) adding a diluent and an adhesive into the concentrated solutionobtained in the step (2), and obtaining the granules through spray drying. The vitamin C extraction rate is high, the vitamin C extraction speed is high, the extracted vitamin C is not prone to inactivation, the preparation process of the granules is simple, the dosage form of the vitamin C is optimized, and the granules are economical, practical and good in clustering performance.

The invention discloses rosa roxburghii fruit and wild fruit tea. The rosa roxburghii fruit and wild fruit tea is prepared from the following components in percentage by weight: 20-35% of dried wild red jujubes, 10-25% of dried pyracantha fortuneana fruits, 1.5-3% of haws, 2-4% of green tea and the balance of dried rosa roxburghii fruits. The product, namely the rosa roxburghii fruit and wild fruit tea, disclosed by the invention has the good effects of enhancing the cancer resistance and the immunity of human bodies, resisting cancer and preventing cancer, has the functions of nourishing the heart, replenishing blood, strengthening the middle warmer, replenishing qi, invigorating the spleen, invigorating the stomach and alleviating drug effects, and has the functions of stopping bleeding, relieving diarrhea, removing food stagnancy and removing blood stasis; and besides, the rosa roxburghii fruit and wild fruit tea is also a new species, and wild fruit resources and high-quality beverage varieties can be effectively developed.

The invention discloses an after-sun repair solid spray containing picea excelsa leaf extract. The after-sun repair solid spray comprises the following components in percentage by weight of The composition is prepared from the following components in percentage by weight: 0.5-5.0% of the picea excelsa leaf extract, 0.1-1.0% of cannabis sativa leaf extract, 0.01-0.1% of ectoine, 0.1-1.0% of cardiospermum halicabum flower/leaf/vine extract, 0.1-0.5% of hydrolyzed placenta (sheep) extract, 0.1-0.5% of rosa roxburghii fruit extract and 0.01-0.5% of albumen extract. The after-sun repair solid spraycan obviously relieve melanin deposition and inflammatory reaction and improve skin elasticity, has an obvious anti-skin photoaging effect, and has an after-sun repairing effect.

The invention relates to a method for preventing and treating Cnidocampa flavescens on a Rosa roxburghii Tratt tree. The invention discloses a treatment method for Rosa roxburghii Tratt seeds in the technical field of plantation of fruit trees, aiming to solve the problem of remaining pesticides in Rosa roxburghii Tratt fruits due to prevention and treatment of Cnidocampa flavescens by spraying the pesticides in the prior art. The method comprises the following steps: step 1, in a pupation period, adding camphor and bean flour into a purslane boiled aqueous solution so as to obtain a pesticide, and spraying the pesticide onto Cnidocampa flavescens cocoons; step 2, in an adult stage, spreading Beauveria bassiana powder onto adult Cnidocampa flavescens; step 3, in a larvae period, spraying solution by diluting the BT emulsion with water with the amount being 300 to 500 times of that of the BT emulsion onto Rosa roxburghii Tratt leaves; and step 4, in a cocooning stage, adding water into honey and sugar and carrying out cooking, then adding ethanol so as to prepare a lure, and placing the lure on the Rosa roxburghii Tratt tree. According to the invention, the method does not use any chemical pesticides, is free of pesticide residues on the Rosa Roxburghii fruits, is green and environment-friendly, and has significant effects.

The invention provides a health-care white tea and belongs to the technical field of health-care beverages. Herba houttuyniae, lotus leaves, licorice roots, willowleaf swallowwort rhizomes, polygonum palmatum dunn, Sichuan coptis roots, perilla leaves, radix angelicae dahuricae, common bletilla pseudobulb and dried rosa roxburghii fruits are added into white tea, the pekoe flavor and the function of the white tea are maintained, the white tea is in compatibility with other traditional Chinese medicine, and thus the health-care white tea has a faint scent taste, has the health-care functions of diminishing inflammation and dispelling internal heat, clearing the liver and improving vision, clearing away heat and toxic materials, reducing blood pressure and blood lipid and the like, and can meet the demand of people for the health-care function of tea beverages.

The present invention provides a method for cell rejuvenation, including contacting cells with a composition containing a Rosa roxburghii fruit extract obtained by extraction of a Rosa roxburghii fruit using water, alcohol, or mixtures of water and alcohol as solvents. Said extract improves DNA repair, reduces cell damage caused by oxidative stress or inflammation, maintains the normal functions of genes, proteins, and mitochondria, facilitates telomerase reaction and reduces telomere damage by chemicals or UV radiation, thereby improving cell rejuvenation.

The present invention discloses a stem cell enzyme solution and a preparation method thereof. The stem cell enzyme solution comprises the following raw materials parts by weight: 15-20 parts of blueberries, 17-21 parts of red pomelos, 13-26 parts of haws, 15-22 parts of ficus tikoua, 5-10 parts of aralia chinensis, 16-22 parts of lycium ruthenicum, 17-22 parts of rhizomes of mioga ginger, 16-21 parts of roots of multibract raspberries, 14-26 parts of zingiber mioga, 18-26 parts of solanum nigrum fruits, 16-18 parts of physalis alkekengi, 14-18 parts of rosa roxburghii fruits, 14-20 parts of monorchid herminium herb, 16-22 parts of annona squamosa, 15-20 parts of passion fruits, 68-77 parts of honey, 22-35 parts of stem cell factor powder, 600-750 parts of deionized water, 15-20 parts of co-ferment and 30-40 parts of probiotics. The stem cell enzyme can effectively activate brain cells and increase vitality of the brain cells.

The present invention belongs to the technical field of food processing and particularly relates to a research method of rosa roxburghii fruit glutinous rice cakes. Rosa roxburghii fruits are pretreated, the pretreated rosa roxburghii fruits are beat into slurry, the rosa roxburghii fruit slurry is blended, and the blended rosa roxburghii fruit slurry is boiled to prepare stuffing. Glutinous rice flour, corn starch, white granulated sugar, fruit and vegetable paste, etc. are mixed and stirred, the stirred mixture is boiled, and the boiled mixture is shaped to prepare wrappers. The stuffing is put into the wrappers to be wrapped into balls, the balls are placed into a refrigerator to be cold stored for a certain time for shaping, and the shaped glutinous rice cakes are packaged. The technology is simple, low in costs, free of pollution, and easy for industrial production. The products are sweet, sour and tasty, rich in nutrition, and easy to carry.

The invention discloses a vegetable protein beverage capable of dispelling cold, removing dampness and recuperating the spleen and the stomach. The vegetable protein beverage comprises the following components in parts by mass of 10-15 parts of dried rosa roxburghii fruits, 5 parts of oat, 5 parts of cereal coats, 1-3 parts of rhizoma polygonati, 2-4 parts of malt, 5-7 parts of haws, 2-4 parts ofmedicated leaven, 2-4 parts of Chinese wolfberry fruits, 2-4 parts of poria cocos, 1-3 parts of coix seed powder, 1-3 parts of dried ginger, 5-7 parts of isomaltooligosaccharide, 1-3 parts of fructusalpiniae oxyphyllae, 1-3 parts of villous amomum fruits and 1-3 parts of fructus citri. The invention further discloses a preparation method of the vegetable protein beverage capable of dispelling cold, removing dampness and recuperating the spleen and the stomach. The beverage is prepared from various substances of the dried rosa roxburghii fruits, the oat, the cereal coats and the like, and thehealthy vegetable protein beverage has the effects of dispelling cold, removing dampness, recuperating the spleen and the stomach, benefiting qi and nourishing blood. The beverage is sugarless, and can be used as a daily beverage for meal replacement for diabetes patients and weak people suffering from weak heslth.

The invention discloses miracle fruit and roxburgh rose compound jam and a preparation method thereof, and relates to the technical field of jam. The compound jam is prepared from the following components in percentage by mass: 1-10% of miracle fruit pulp, 10-50% of roxburgh rose pulp, 0.1-0.5% of concentrated lemon juice, 10-40% of white granulated sugar, 0.1-0.5% of low-ester pectin, 0.05-0.5% of xanthan gum, 1-15% of hydroxypropyl distarch phosphate and 20-50% of water, and is prepared by taking miracle fruit and roxburgh rose as main fruit raw materials with addition of the white granulated sugar and thickening agent, wherein the acidity is adjusted by the concentrated lemon juice; the rosa roxburghii is rich in vitamin C, so that the jam system has oxidation resistance, and the colorof the jam can be kept bright; because the rosa roxburghii fruits accouts for a large percentage and the jam is sour in taste, the miracle fruits, which contain miracle fruit protein, is added, so that the taste of the jam can be improved, and the jam is fresh, sweet and delicious.