2619 results about "Rose flower" patented technology

The invention discloses health tea which is manufactured by mixing 0 to 80 weight parts of herbal tea, 0 to 50 weight parts of multicolor tea and 0 to 10 weight parts of medicinal and edible nourishing medicinal material, wherein the herbal tea is manufactured by adopting one or more from prunus persica, flos rosae rugosae, tulipa, rosa chinensis, chrysanthemum, aloe, apple flower, hibiscus sabdariffa, jasminum sambac, lemon slices, lavandula pedunculata, lilium, lemon grass, prunus mume, trollius chinensis bunge, superslim, sterculia lychnophora, fiveleaf gynostemma herbs, stevia rebaudiana, radix notoginseng, osmanthus fragrans, jade beauty, stellaria alsine grimm, dianthus caryophyllus, apocynum venetum, cordyceps, flos lonicerae, paeonia lactiflora and arctium lappal; the multicolor tea is manufacrured by adopting one or more from green tea, black tea, dark green tea and white tea; and the medicinal and edible nourishing medicinal material is manufactured by adopting one or more from panax quinquefolius, radix glycyrrhizae, dendrobium nobile, salvia miltiorrhiza, cornus officinalis, radix pseudostellariae and codonopsis pilosula. The health tea has the advantages that fragrance, sweetness and mellowness of scented tea are maintained, a health care function of the nourishing medicinal material is further fulfilled, and besides, tea soup is rich in taste and is sweet, refreshing and fragrant.

The invention relates to a method for extracting rose damascana and rose flower water from roses, belonging to the technical field of natural product chemistry. In the invention, the picked fresh roses and saline solution are placed into a pulp refiner with a certain ratio of material to liquid for homogenization and crushing after the stamens of the roses and impurities are removed, the sample is poured into a distillation still for dipping, a vent valve is opened, water steam flow rate is adjusted to carry out steam distillation, the temperature of a condenser is adjusted, oil-water mixed steam is condensed, the flowing-out liquid is collected until the volume of the flowing-out liquid and the weight of rose leaves form a certain proportion, the flowing-out liquid is placed still and layered at low temperature, rose damascana dehydrating agents are added in an upper layer of oil, and then the rose damascana is obtained after being dehydrated; the solution at the lower layer is the rose flower water. Compared with the prior art, the method has the advantages of little loss of top note of the extracted rose damascana, high product quality, simple operation and low production cost.

A series of 16 kinds of nutritive health-care instant noodles is prepared from wheat flour and 16 health-care materials including rose flower, chrysanthemum flower, yam, lotus root powder, etc. Each kind of them is prepared from wheat flour and one of 16 health-care materials. Their preparing process is also disclosed.

The invention relates to a method for extracting rose essential oil, pigment and rose glucoside from roses simultaneously and application of extracts and belongs to the technical field of medicine and chemistry. According to the method, essential oil, flavone and red pigment are extracted from roses in the same production process by means of phytochemical separation so as to achieve the purpose of total-effect utilization; roses are preserved and fermented by NaCl, so that the guarantee period of the roses is prolonged, the fragrance is permanent, and the extraction ratio of rose essential oil is improved; and the rose essential oil, pigment and flavone extracted according to the method can be applied to various fields such as foods, household chemicals and health-care products, have a wide application range, are purely natural, can be eaten directly, have high safety and are easy to popularize and apply.

The invention discloses a health-preserving tea, which includes Liupu Tea, chrysanthemum, honeysuckle, mulberry leaves, coralhead plant stem leaves, cassia seeds, acacia, roses, phyllanthus emblica, Momordica grosvenori, and radix puerariae. Liupu tea belongs to mild tea, can be used for neutralizing the cold medicinal materials chrysanthemum, honeysuckle, mulberry leaves, and roses, has warming and recuperating functions, and cannot cause influence to the body after long-term use of cold medicinal materials. Pan-fired cassia seeds have moderate cold diarrhea property, sweet taste and neutral nature. The coralhead plant stem leaves have good mouthfeel. Jasmine tea has faint scent, can enhance the tea aroma and make the mouthfeel of the tea better. The phyllanthus emblica can promote people's appetite, and the radix puerariae has very high edible and medicinal value. The health-preserving tea involved in the invention has a simple formula, uses medicinal and edible materials, is safe and reliable to eat, and has the health efficacy of drugs. Also, the raw materials have harmonious properties, are scientific and reasonable, and have mild drug properties. Thus, long-term drinking of the tea can achieve the health care effect of body building.

The invention relates to a production process for drying rosebuds at a low temperature and recovering effective constituents. The production process comprises the following sequential steps of: (1) evenly spreading fresh rosebuds on trays provided with meshes on the bottoms; (2) gradually placing the trays in an airtight drying oven layer by layer; (3) heating so that the temperature in the drying oven is in the range from 38 to 45 DEG C for 2 hours; (4) heating so that the temperature in the drying oven is in the range from 60 to 70 DEG C for 5 hours, and consequently, separating out the cell sap of the rosebuds and forming steam; (5) heating so that the temperature in the drying oven (1) is in the range from 50 to 55 DEG C for 2 hours, and consequently, changing the rosebuds into dry buds; and (6) stopping heating in the drying oven (1), taking out the trays after the temperature in the drying oven falls to the environmental temperature, and then hermetically packaging the buds. Finally, the steam formed by the separated-out cell sap of the rosebuds in the steps (3), (4) and (5) is condensed through a condenser, the condensed water is collected and stored, and therefore, recovery and utilization of the cell sap are realized.

The invention discloses nutritional healthcare honey and a preparation method thereof. The nutritional healthcare honey is characterized by being prepared from the following raw materials in parts by weight: 64-80 parts of honey, 3-4 parts of codonopsis pilosula, 2-3 parts of longspur epimedium, 4-5 parts of medlar, 2-3 parts of radix rehmanniae praeparata, 4-8 parts of pumpkin leaves, 2-3 parts of rose flowers, 3-4 parts of lily flowers, 1-2 parts of polygonum posumbu, 2-3 parts of mottled bamboo roots and a proper amount of water. The nutritional healthcare honey is prepared by adding various Chinese herbal medicines into the honey through a micropowder technology, has the effects of tonifying middle-Jiao and vital energy, benefiting spleen and lung, protecting liver and kidney, strengthening muscles and bones and invigorating health, is simple to prepare and convenient to carry, changes the mouth feel of the Chinese herbal medicines and is favorable for people to eat.

The invention discloses a beauty-maintaining tea and a preparation process thereof. The beauty-maintaining tea is processed by rose, salvia miltiorrhiza, fructus Lycii, semen cassiae, hawthorn, licorice and jujube. The product is prepared by the following steps of: respectively drying, crushing and screening cleaned and selected raw materials; weighing and preparing the processed raw materials in proportion; uniformly mixing, sterilizing and disinfecting the raw materials; filling the raw materials in a paper bag; filling the paper bag in a tank; and packaging the tank. The beauty-maintaining tea has the effects of removing food retention, removing blood stasis, relaxing the bowels, nourishing blood vessels, clearing heat and reducing fat, and also has the function of soothing liver and eliminating stasis in case of regular taking.

The invention discloses a method for extracting rose essential oil, rose water and a rose aqueous extract from fresh rose flowers. The method includes the following steps: (1) soaking freshly picked roses with softened water; (2) beating the system obtained in the step (1) to obtain a flower slurry; (3) sending the flower slurry from a feeding port of a rotating cone distillation column into the body and introducing steam from the bottom of the rotating cone distillation column, wherein the steam extracts volatile aroma components in the flower slurry during the rising process, then moves out of the rotating cone distillation column and is condensed to obtain a rose oil-water mixture; and acquiring the rose dreg and liquid mixture from the bottom of the rotating cone distillation column; (4) conducting oil and water separation on the rose oil-water mixture to obtain an upper layer separating medium rose essential oil and a lower layer separating medium rose water; and (5) filtering the rose dreg and liquid mixture to obtain a filtrate, and concentrating the filtrate to obtain the rose aqueous extract. The invention can avoid the degradation of recycled aroma substances or raw materials and solve the problem that steam distillation method for extracting essential oil produces stewing smell.

The invention relates to the field of food, and in particular relates to a rose donkey-hide gelatin cake and a preparation method thereof. The rose donkey-hide gelatin cake is characterized in that the rose donkey-hide gelatin cake is prepared from the following raw materials in parts by weight: 8-25 parts of re-petal red rose fresh flowers, 5-15 parts of dry re-petal red roses, 10-35 parts of donkey-hide gelatin, 20-45 parts of black sesames, 10-35 parts of walnut kernels, 8-20 parts of crystal sugars, 28-100 parts of white granulated sugars and 10-30 parts of yellow wine. By the food, the rose petal in the product can be clearly seen, the color of the rose petals is reserved; the rose is organically combined with the donkey-hide gelatin, so that a new formulation of the rose and the donkey-hide gelatin is researched, and the donkey-hide gelatin drives the rose to develop so as to widen the domestic and foreign markets of Pingyin rose; and the food overcomes the defects of inconvenience in use of the rose and the donkey-hide gelatin, can be eaten after the package is opened, and is delicious and convenient to carry, transport and store, and solves the problems that the donkey-hide gelatin is difficultly boiled due to needs of being crashed and melted by heat, is inconvenient to orally take and is not good in taste.

The invention relates to a rose wine and the method to brew. It uses fresh rose flower and concentrated juice as main material, adds cane sugar, SO2 and water, hot dips, adds active dried yeast, and ferments. The color of the rose wine is ruby red. And it is abundant in alimentation.

A dark tea composition with effect on clearing and nourishing throat and a preparation method. The dark tea composition includes: by weight, 82-99 parts of Anhua dark tea, 2-15% of medicine food homology materials including radix panacis quinquefolii, fructus lycii, fructus momordicae, emblic leafflower fruit, flos lonicerae, bulbus fritillariae, radix codonopsis, radix ophiopogonis, radix et caulis acanthopanacis senticosi, flos rosae rugosae, radix platycodonis, radix scrophulariae, bulbus lilii, flos chrysanthemi, pericarpium citri reticulatae, and radix glycyrrhizae. The dark tea composition has effect on clearing and nourishing throat, and is a healthy dark tea product which is suitable for the consumers.

The invention relates to a preparation method for rose extract. The preparation method comprises the following steps of: (a) mixing dry roseleaves or enzyme-inactivated fresh roseleaves with deionized water; regulating potential of hydrogen (pH) to 4.5-5.5; and grinding to obtain feed liquid; (b) adding the feed liquid obtained in the step (a) to an enzyme reactor; adding cellulase accounting for 0.02-0.05 percent of the weight of the feed liquid and pectinase accounting for 0.02-0.04 percent of the weight of the feed liquid; performing enzymolysis for 0.5-1.5 hours at the temperature of 45-50 DEG C at the pH of 4.5-5.5; and then, inactivating enzymes to obtain mixed feed liquid; (c) centrifuging the mixed feed liquid obtained in the step (b), and fetching supernate; (d) filtering the supernate by using a membrane to obtain filtrate; and (e) adding tea polyphenol to the filtrate, sterilizing and packaging. According to the preparation method for the rose extract, cell walls of the roses are broken by adopting the enzymolysis technology to enable active principles to be released from the cells, and moreover, the rose color and flavor are kept. Meanwhile, polysaccharide generated by proper enzymolysis also has a certain cosmetic effect. Moreover, the invention provides a cosmetic containing roseleaf and rose extracts and the tea polyphenol.

The invention discloses Chinese herbal medicinal weight-reducing tea. The weight-reducing tea is prepared from the following Chinese herbal medicinal raw materials: 4 to 10g of hawthorn, 4 to 10g of cassia seed, 2 to 8g of lotus leaves, 3 to 5g of processed polygonum multiflorum, 1 to 3g of white chrysanthemum, 4 to 10g of lily, 3 to 5g of dried tangerine peel, 2 to 4g of mulberry leaves, and 2 to 4g of rose flowers. The weight-reducing tea can be effectively absorbed by a human body when being drunk in a brewing way, and realizes that over much fat in the body can be subjected to catabiosis in time by promoting fat catabolism, and cannot cause diarrhea; and the weight does not bounce after the weight-reducing tea is used, residual fat is prevented from storing in the body, and the weight is maintained in a certain healthy range. The Chinese herbal medicinal weight-reducing tea has certain beautifying effect.

The invention discloses a flower sweet yeast which comprises the following raw materials in parts by weight: 500 parts of long-shaped rice flour, 100 parts of rose, 100 parts of peach blossom, 100 parts of red-knees herb flower, 100 parts of lotus, 100 parts of China rose and 32 parts of yeast powder. The flower sweet wine yeast is prepared by mixing, molding and fermenting the raw materials. The flower sweet wine yeast is high in sugar conversion rate during wine brewing, and in addition, a product which is brewed by using the flower sweet yeast has a certain health care effect. The invention also provides a method for brewing tangerine white sprit by using the flower sweet wine yeast. The obtained tangerine white spirit is unique in flavor, mellow and delicious and well received by consumers; and the difficulty of sales backlog of fresh tangerines can be well solved.

The invention provides a rose beverage and producing technology thereof. The beverage is made from fresh rose by the process of: cleaning, pulping, dispersing the fresh flower juice and the petal particles in a citric acid solution with pH value of 3.7-5.5, grinding by a fiberizer, and homogenizing by a colloid mill to obtain rose slurry; putting the slurry into a enclosed container; heating it to 65-95 degrees centigrade to kill microorganisms for 10-30 minutes, then cooling to normal temperature; adding tannin enzyme and hydrolyzing at 15-55 degrees centigrade for 2-48 hours; filtering the hydrolyzed astringency removed rose slurry by a horizontal centrifuger, and centrifuging and purifying by a tubular type centrifuger; adding water and flavoring agents according to a certain proportion and obtaining the product. The beverage has a plurality of natural colors and good taste without rose astringency, and retains the original fragrance and medicinal value.

The invention discloses a sustained release aramid nano-microcapsule cellulosic fiber which comprises a cellulosic fiber comprising sustained release aroma nano-microcapsules; the sustained release aroma nano-microcapsules have plant fragrance. The plant fragrance is selected from lavender fragrance, tea tree oil fragrance, rose flower fragrance, jasmine fragrance, lemon fragrance or cologne fragrance. The production method is used for producing fabrics with the aromatic function.