71 results about "Star Anises" patented technology

The utility model discloses a vacuum type star anise drying and fennel oil extraction device belongs to fennel oil extraction technical field, it includes: jar body, the inside of jar body is provided with the mounting groove, the inside of mounting groove is provided with electric heating wire, the top fixed mounting of jar body has two fixed bases, the outside of two fixed bases all fixed mounting has vacuum pump, and the air outlet of two vacuum pumps all is linked with the air pipe, and the air outlet of two air pipes all is linked in the inside of jar body. The utility model discloses through the cooperation between primary motor, stirring shaft, bevel gear no.

The present invention provides a young pigeon seasoning marinating material formula and a young pigeon manufacturing method, and relates to the technical field of food processing, and the young pigeon seasoning marinating material formula comprises 30-35 parts of licorice roots, 90-110 parts of siraitia grosvenorii, 10-14 parts of star anise, 18-22 parts of cassia barks, 6-10 parts of cloves, 14-18 parts of fennel, 18-22 parts of kaempferia galanga, 18-22 parts of amomum tsao-ko, 10-14 parts of dried orange peel, 18-22 parts of Chinese prickly ash, 2-6 parts of bay leaves, 10-30 parts of garlic bulbs, 10-30 parts of galangal, 45-55 parts of edible salt and young pigeons with net weight of 275-350g. Soy sauce, chicken essence, monosodium glutamate and sugar are canceled as core seasoning components, so that the natural sweetness of liquorice and momordica grosvenori can replace an artificial flavoring agent, and the composite fragrance of spices such as anise and cinnamon can cover the defect of single salty and delicious taste of a traditional marinating material; chinese herbal medicine composite fragrance needed by the braised squab can be reproduced, and the stewed squab is mellow and sweet in aftertaste and red and bright in natural color.

This utility model relates to the field of star anise processing technology and discloses a crushing and drying device for star anise processing. It includes a housing, a guide cylinder fixedly connected to the top of the inner wall of the housing, a fixed plate fixedly connected to the bottom of the guide cylinder, and a rotating plate rotatably connected to the bottom of the fixed plate. The fixed plate and the rotating plate each have an upper through hole and a lower through hole in their middle portions. A rotating rod is fixedly connected to the middle of the rotating plate, a scraper is fixedly connected to the top of the rotating rod, and teeth are fixedly connected to the outer side of the rotating plate. A motor is fixedly connected to the middle of the outer wall of the housing, and a gear is fixedly connected to the output end of the motor. The gear and the teeth mesh together. In this utility model, the motor drives the rotating plate to rotate. When the lower through hole coincides with the upper through hole, the star anise falls, thus achieving indirect feeding. The scraper breaks up the star anise to prevent clumping, thereby improving the quality of the star anise.

The application discloses a throat clearing and larynx relieving composition and application thereof. The throat clearing and larynx relieving composition is mainly composed of raw oils of vitex oil, rhododendron oil, patchouli oil, eucalyptus oil, mint oil and star anise oil and optional added oil and diluent, is stirred and mixed, and has the main function of clearing throat and relieving larynx, and can also achieve the effects of freshening breath, refreshing brain, detoxifying and moistening lung, swelling and pain relieving, and phlegm and cough relieving.

The invention discloses a traditional Chinese medicine composition for regulating qi to alleviate pain and tonifying spleen to arrest diarrhea, a navel patch and a preparation method and application thereof, and belongs to the technical field of emplastrum, the traditional Chinese medicine composition is prepared from galangal oil, star anise oil and pericarpium citri reticulatae oil in a weight ratio of (3-5): (1-3): (2-4). The navel patch comprises a gel layer composed of an active substance and a gel matrix, and the active substance is the traditional Chinese medicine composition. The galangal oil-star anise oil-pericarpium citri reticulatae oil combination is applied to the navel patch, the galangal oil, the star anise oil and the pericarpium citri reticulatae oil have a synergistic effect to jointly achieve the effects of warming spleen and stomach for dispelling cold, regulating qi to alleviate pain and tonifying spleen to arrest diarrhea, and all active substances are from a catalog of homology of medicine and food, so that the medication safety of children is fundamentally ensured, and the worry of parents on side effects of medicines is solved.

The invention belongs to the technical field of plant essential oil compositions, and particularly relates to a plant essential oil composition for fresh keeping of edible mushrooms and a preparation method of microemulsion coating liquid of the plant essential oil composition, and the plant essential oil composition is prepared from the following raw materials in parts by mass: 0.05-0.50 part of fresh ginger essential oil, 0.05-0.45 part of storax essential oil, 0.05-0.45 part of lavender essential oil and 0.05-0.45 part of star anise essential oil.

The present invention provides processed star anise that retains a pleasant, refreshing aroma of star anise reminiscent of citrus with a reduced unpleasant odor similar to that of Illicium anisatum and a method for manufacturing the processed star anise. The processed star anise is prepared by processing star anise with superheated steam under a steam pressure of 0.2 to 0.5 MPa·G inclusive, an oxygen content higher than or equal to 2.4%, a temperature of 185 to 235 °C inclusive, and a processing time of 5 to 22 seconds inclusive. The method for manufacturing the processed star anise includes processing star anise with superheated steam under the above conditions.

The invention discloses a digestion-promoting feed additive for breeding meat rabbits and a preparation method. The additive is prepared from the following raw materials in parts by weight: 25-35 parts of corn, 15-25 parts of bran, 10-15 parts of soybean meal, 5-10 parts of flaxseeds, 20-30 parts of chicory, 15-25 parts of illicium verum, 15-25 parts of papaya, 10-20 parts of cactus, 12-18 parts of dandelion, 10-15 parts of folium artemisiae argyi, 5-10 parts of pine needles, 2-7 parts of radix isatidis and 1-5 parts of endothelium corneum gigeriae galli. According to the feed additive prepared by the method disclosed by the invention, corn, bran, soybean meal and flaxseeds are taken as a basal feed mixture and are mixed with the extracting solution to prepare granules, and the feed additive is obtained and is used for breeding meat rabbits, so that the immunity of the meat rabbits can be improved, the growth performance of the meat rabbits can be improved, and gastrointestinal discomfort can be avoided by increasing the food consumption of the meat rabbits; with the feed, breeding benefits can be improved, diseases can be reduced, and nutrients required by growth of meat rabbits can be supplemented.

The present application relates to the technical field of seasoning package, in particular to a water-soluble plant source preservative seasoning package and a preparation method thereof, the seasoning package raw materials include drinking water, brewing soy sauce, brewing vinegar, edible salt, pine mushroom seasoning, ginger, cumin, Sichuan pepper, star anise, cassia bark, yeast extract and water-soluble polysaccharide of Inonotus obliquus, the water-soluble polysaccharide of Inonotus obliquus and the water-soluble active ingredients of ginger, cumin, Sichuan pepper, star anise and cassia bark form a synergistic antibacterial system to achieve preservation; in the present application, by introducing water-soluble polysaccharide of Inonotus obliquus, a synergistic antibacterial system is constructed with the water-soluble active ingredients of ginger, cumin, Sichuan pepper, star anise and cassia bark, and on the premise of not adding chemical preservatives, synthetic flavor enhancers and artificial additives throughout the process, the broad-spectrum antibacterial effect of the standard chemical preservatives is realized.

The present application relates to the fields of biotechnology and agricultural fishery, and discloses application of star anise water extract in preparation of an inhibitor of CyHV-2, and the technical scheme finds that the star anise water extract can effectively inhibit the infection and replication of CyHV-2 virus in GiCF cells. The present application firstly applies the star anise water extract to prevent and treat the infection of CyHV-2 (CyHV-2), thereby providing a new treatment scheme for CyHV-2 virus. The star anise water extract can effectively reduce the copy number of CyHV-2 virus, and the star anise water extract can be used to prepare a medicine for preventing and treating the infection of CyHV-2, and a medicine for treating viral hematopoietic organ necrosis disease of fish.

The invention discloses an illicium verum flower bud differentiation promoting liquid medicine quantitative conveying and spraying device, and relates to the technical field of illicium verum planting, and the technical scheme is that the illicium verum flower bud differentiation promoting liquid medicine quantitative conveying and spraying device comprises a bottom plate used for loading parts of the spraying device; the device disclosed by the invention has the beneficial effects that a motor works to enable a rotating shaft I to rotate, so that a stirring rod can rotate, and meanwhile, an electric telescopic rod is controlled to work to enable two rotating shafts II to continuously rotate back and forth, so that two shifting plates are driven to do reciprocating fan-shaped motion; wherein an electric telescopic rod can work to enable a piston to continuously move up and down, so that air is continuously filled into a storage box, and medicaments can be stirred and blended by matching with the reciprocating fan-shaped movement of a stirring rod rotating shifting plate, so that the device has the function of stirring and blending various medicaments; therefore, manual allocation is not needed before spraying, and the labor intensity of workers can be greatly reduced.

The invention discloses a preparation method for optimizing the flavor of illicium verum wine through synergy of biotransformation and alcohol reduction, and belongs to the technical field of wine preparation. The method comprises the following steps: mixing illicium verum essential oil, a sugar donor, an immobilized enzyme preparation and a wine base, and catalyzing ethanol and the sugar donor to generate glucoside conversion reaction by using alpha-glucosidase under a control condition. The immobilized enzyme preparation is prepared by taking nano cellulose as a core carrier, coating the core carrier with hydrophilic polymer polyvinyl alcohol (PVA) to form a shielding layer, modifying chitosan, crosslinking and activating dialdehyde starch, and covalently coupling glycosidase. By utilizing the synergistic effect of enzymatic glucoside conversion and physical volatilization, the alpha-ethyl glucoside with a healthy function is generated while the alcoholic strength is reduced, and acetic acid accumulation caused by traditional oxidative alcohol reduction is avoided; meanwhile, the PVA hydrophilic shielding layer effectively blocks non-specific adsorption of the carrier to the hydrophobic star anise essential oil, so that the retention rate of flavor substances is increased, and the problems of boring flavor and rancidity of mouth feel are solved.

The present application provides a mildew inhibitor and its application in tobacco recombination raw materials. The mildew inhibitor mainly comprises clove compound essential oil composed of clove bud essential oil, star anise essential oil and cassia essential oil, and the mass ratio of the clove bud essential oil, the star anise essential oil and the cassia essential oil is 10:(0-4):(0-6). Through tests, the clove compound essential oil can inhibit the growth of various molds such as Aspergillus flavus, Aspergillus niger and Aspergillus montgenieri. The mildew inhibitor has a broad-spectrum inhibitory effect on common Aspergillus of tobacco leaves, can be used as a tobacco mildew inhibitor, can be used for preventing and treating the mildew of tobacco recombination raw materials, and can be in harmony with the tobacco aroma of heated cigarette smoke, so that the mildew inhibition and aroma enhancement effects on the tobacco recombination raw materials are achieved. In addition, as a tobacco mildew prevention additive, the application method of the mildew inhibitor is simple, diverse and adjustable, the integration degree with the core material preparation process is high, and the mold growth inhibition effect is obvious.

The invention belongs to the technical field of food processing, and particularly relates to pepper soup rice dumplings and a preparation method thereof. The pepper soup glue pudding provided by the invention comprises the following raw materials in parts by weight: 0.8 part of aniseed, 0.5 part of black pepper, 0.2 part of pepper, 1.6 parts of salt, 0.3 part of monosodium glutamate, 0.3 part of white sugar, 0.4 part of chicken essence, 3 parts of corn starch, 3.5 parts of dark soy sauce, 1 part of ginger, 2 parts of cooking wine, 1 part of sesame oil, 0.5 part of vinegar, 6 parts of diced beef, 3 parts of gluten, 3 parts of agaric, 20 parts of quick-frozen oil, 5 parts of beef tallow, 5 parts of fried flour, 51 parts of first component water, 60 parts of glutinous rice flour and 240 parts of second component water. By adjusting the raw materials, the technical problem that the traditional pepper soup cannot be made into sweet soup balls on a machine can be solved, the original flavor of the raw materials can be fully released, the obtained pepper soup sweet soup balls with pepper soup flavor are unique in taste, have no obvious phenomena of cracking cores and powder removal after being frozen, have no soup mixing phenomenon during cooking, and enhance the market competitiveness of the product.

The invention provides a sauce for promoting gastrointestinal health as well as a preparation method and application thereof, and relates to the technical field of food processing. The sauce comprises the following components in parts by weight: 20-40 parts of codonopsis pilosula, 15-30 parts of poria cocos, 7-10 parts of astragalus membranaceus, 7-10 parts of white hyacinth bean, 8-12 parts of bighead atractylodes rhizome, 5-8 parts of hawthorn, 8-12 parts of liquorice, 1-6 parts of cinnamon, 1-6 parts of cinnamon, 1-6 parts of star anise, 15-20 parts of rice vinegar, 15-20 parts of rice wine, 3-8 parts of table salt, 3-8 parts of white granulated sugar, 3-8 parts of chicken essence and 3-8 parts of monosodium glutamate. The sauce does not contain preservatives, is green and safe, also has better effects of improving immunity, promoting growth of intestinal probiotics and protecting gastric mucosa, can promote gastrointestinal health, and is suitable for long-term eating.

The invention belongs to the technical field of food flavor additives, and discloses a natural beef essence, and a preparation method and application thereof, the natural beef essence is prepared from the following raw materials by weight: 50-100 parts of beef, 50-150 parts of water, 2-7 parts of cysteine, 4-10 parts of reducing sugar, 1-1.5 parts of glycine, 1-1.5 parts of aspartic acid, 1-1.5 parts of alanine, 1.5-5 parts of thiamine, and 4-10 parts of hydrolyzed vegetable protein. 0.4 to 1.0 part of disodium 5 '-ribonucleotide, 1 to 4 parts of taurine, 0.04 to 0.2 part of star anise powder, 0.03 to 0.06 part of rosemary extract and 0.05 to 0.10 part of ascorbic acid. The essence disclosed by the invention has a strong flavor characteristic of stewed beef, is soft and natural in fragrance, mellow and smooth in mouth feel, uniform and stable in color and luster, fresh, mellow and soft in taste, convenient to apply in different food scenes, suitable for large-scale application in food processing enterprises, and wide in market prospect and application value.

The invention relates to the technical field of food processing, and discloses a method and a device for quickly oxidizing and coloring star anise. The method comprises the following steps: drying star anise, and performing intermittent irradiation treatment under the conditions of controlled power, temperature and humidity by adopting ultraviolet rays with a specific composite wave band to catalyze phenolic compounds in the star anise to oxidize to generate reddish brown quinone compounds so as to realize coloring. The device comprises a support, an ultraviolet irradiation module, an environment control module and an automatic control module which are arranged in a cabinet body. Through the specific ultraviolet band and process parameters, the reddish brown effect of natural oxidation for 3 months is achieved within 1 month, the conversion efficiency is remarkably improved, the storage period is shortened by 66% or above, and the storage problem that the red conversion period is long after star anise is dried is effectively solved. The method is simple and convenient in process operation and suitable for large-scale processing, and has a positive promotion effect on upgrading of the star anise industry technology.

The invention relates to infantile cough syrup and a preparation method thereof, and belongs to the field of pharmaceutical preparations. The syrup for infantile cough comprises the following components in parts by weight: 30-50 parts of totalin; 10-20 parts by weight of a sea onion extract; 0.2 to 0.3 part by weight of star anise oil; and 1 part by weight of menthol. The preparation method of the syrup for infantile cough comprises the following steps: mixing, dissolving and uniformly stirring the components to obtain the syrup for infantile cough. The infantile cough syrup is remarkable in medicine effect, the sugar alcohol is used for replacing cane sugar, the negative effect that the content of cane sugar in traditional syrup is too high is weakened, the feeling of a patient in the using process is improved, and the medication taboo is reduced.

The invention discloses an improved process for brewing red millet aromatic vinegar by an ancient method, which comprises the following steps: raw material treatment: selecting high-quality red millet, cleaning, and soaking in warm water at 30-35 DEG C for 6-8 hours to enable the water content to reach 40-50%; then cooking for 30-40 minutes by using a cooking pot, so that the cooking rate of the millet reaches 95% or above; saccharification and fermentation: cooling the cooked millet to 28-32 DEG C, and inoculating saccharifying enzyme and saccharomycetes for saccharification and fermentation; acetic fermentation: after diastatic fermentation, inoculating acetic bacteria for acetic fermentation; aging and seasoning: after acetic fermentation is completed, carrying out aging treatment, and adding table salt and natural spices, such as star anise and cinnamon; and filtering and packaging: removing impurities by using a plate frame filter, and packaging by using sterile filling equipment to ensure the clarity and sanitary quality of the product. The invention relates to the technical field of aromatic vinegar brewing, and particularly provides an improved process for brewing red millet aromatic vinegar by an ancient method.

The invention discloses an electrochemical sensor detection device for heavy metal residues in star anise, and relates to the technical field of star anise detection.The electrochemical sensor detection device comprises an electrochemical sensor detection device body, T-shaped grooves are formed in the positions, close to the left side and the right side, of the rear side of the electrochemical sensor detection device body, and T-shaped blocks are movably connected into the T-shaped grooves; through mutual cooperation of an electrochemical sensor detection device body, a motor, a safe acid adding bottle, a connecting cylinder and other structures, a small amount of star anise can be placed in the connecting cylinder, the motor cooperates with a crushing rod to crush the star anise, and then one-time use amount of acid in the safe acid adding bottle is poured into the connecting cylinder; according to the invention, star anise powder is subjected to acid digestion, then ultrapure water is added, a filter disc filters liquid in a connecting cylinder, then the connecting cylinder is moved, a liquid sample flows into an electrochemical sensor detection device body, and the electrochemical sensor detection device body detects the liquid sample.

The invention provides a quantitative analysis method for simultaneously determining essential oil and total flavonoids in illicium verum and fennel based on a near infrared spectrum quantitative analysis model, and relates to the technical field of illicium verum and fennel determination, and the quantitative analysis method comprises the following steps: S1, collecting illicium verum and fennel samples with different attribute information, and constructing a sample archive; s2, acquiring near infrared spectrums of illicium verum and fennel samples in the sample archive, and dividing the illicium verum and fennel samples into a calibration set and a verification set according to a Kennard-Stone method; s3, calculating the coverage degree from the correction set to the verification set, judging whether the coverage degree exceeds a threshold value or not, if so, turning to step S4, and if not, turning to step S3; if not, supplementing the sample according to error analysis; s4, acquiring a universal model which is established on the basis of the calibration set and can simultaneously predict the contents of the essential oil and the total flavonoids in the star anise and fennel samples, inputting the near infrared spectrum of the verification set into the universal model, calculating an error between a prediction result and a corresponding reference content, and performing sample supplementation according to error analysis.

According to the technology, tender walnuts serve as raw materials, lactobacillus plantarum serves as a dominant strain, tender ginger, capsicum frutescens, garlic and the like serve as seasoning auxiliary materials which are jointly fermented with the tender walnuts, the technology is optimized, and the tender walnuts can be prepared into the pickled tender walnuts. A making process for obtaining the tender walnut pickles comprises the following steps: adding tender walnuts and fermentation water according to a ratio of 1: (1.5-2), based on 100 parts by weight of the tender walnuts, 0.3-0.5 part by weight of lactobacillus plantarum, 0.5-0.8 part by weight of Chinese prickly ash, 3-5 parts by weight of capsicum frutescens, 1-3 parts by weight of tender ginger, 2-3 parts by weight of table salt and 1-3 parts by weight of white granulated sugar; the additive amount of the garlic is 1-3 parts, the additive amount of the star anise is 0.05-0.1 part, the additive amount of the bay leaf is 0.05-0.1 part, the additive amount of the dried orange peel is 0.05-0.1 part, the additive amount of the clove is 0.05-0.1 part, and the balance is water. The tender walnut pickles are novel in raw materials, simple in making process and rich in nutrition, the made tender walnut pickles are crisp and tasty, and the packaging form is also convenient to transport and carry and convenient to eat.

The invention provides a formula and a preparation method of marinated chicken with pericarpium citri reticulatae, and belongs to the technical field of foods.The formula comprises chicken, basic seasoning, a spice composition and a special caramel material, wherein the spice composition comprises the following components: 150 + / -5g of pericarpium citri reticulatae, 50 + / -2g of fructus amomi, 25 + / -1g of cardamom, 75 + / -3g of galangal, 25 + / -1g of alpinia hainanensis, 50 + / -2g of amomum tsao-ko, 60 + / -2g of star anise, 35 + / -1.5 g of clove, 75 + / -3g of cinnamon, 45 + / -2g of bay leaf, 50 + / -2g of fennel, 75 + / -3g of radix angelicae, 25 + / -1g of amomum tsao-ko and 75 + / -3g of pepper, the preparation method is simple and easy to operate, the spice can permanently and fully permeate the chicken, the quality of the chicken can be ensured, and the flavor can also be the marinating fragrance is uniform, the base taste is thick, the quality of the marinated chicken is effectively improved, and the finally prepared marinated chicken is uniform and thick in marinating fragrance, tender and smooth in chicken texture, red, bright and attractive in overall color and luster, and salty, fresh and sweet in aftertaste.

The invention belongs to the field of roast goose formulas, particularly relates to a roast goose formula and a roast goose process, and aims at solving the problem that the taste of goose meat is poor due to the fact that most of existing roast geese are not combined with traditional Chinese medicinal materials. The powder material comprises the following raw materials in parts by weight: 5-10 parts of radix angelicae, 4-8 parts of cinnamon, 4-8 parts of clove, 2-6 parts of pericarpium citri reticulatae, 2-6 parts of anise, 2-6 parts of fennel, 2-6 parts of Xinhui old pericarpium citri reticulatae and 1-5 parts of liquorice; and the water material comprises the following raw materials in parts by weight: 1-5 parts of white sugar, 3-8 parts of fermented red beancurd, 1-5 parts of oyster sauce, 1-5 parts of soybean paste, 1-5 parts of soy sauce, 0.5-3 parts of monosodium glutamate and 0.5-3 parts of chicken essence. By using radix angelicae, cinnamon, clove, pericarpium citri reticulatae, star anise, fennel, Xinhui old pericarpium citri reticulatae and liquorice, the goose can be helped to remove fishy smell, enhance aroma and enhance taste.

A smokeless article for oral delivery comprising a pouch enclosing a content comprising a cellulosic material, wherein the cellulosic material is or comprises one or more selected from the group consisting of: of coffee grinds, corn silk, cocoa nibs, lapsang tea, vanilla rooibos tea, seaweed, carob powder, and a combination of star anise and one or more selected from the group consisting of: coffee grinds, corn silk, cocoa nibs, lapsang tea, vanilla rooibos tea, seaweed, and carob powder, a method of manufacturing the smokeless article, a use of the smokeless article, a kit comprising one or more of the smokeless articles, and a use of cellulosic material.

The invention discloses a special fertilizer for promoting blossom, protecting fruits, increasing yield and improving quality of anise and a preparation method thereof, and belongs to the field of organic fertilizers. The formula comprises the following components in parts by mass: 500 parts of compound fertilizer, 20 parts of borax, 200 parts of medium trace element fertilizer, 40 parts of peanut bran, 360 parts of dried pig manure, 40 parts of fishbone dust, 230 parts of mushroom residues and 4 parts of microbial flora. The microorganism bacterium is a bacillus stearothermophilus fermentation bacterium agent; the nutrient content of the biological organic fertilizer is not less than 15%, and the organic matter content is not less than 40%. The borax and the medium trace elements in the formula have a synergistic effect and are matched with the microbial flora to promote nutrient absorption, so that anise bud cultivation can be effectively promoted, the flowering amount and the fruit setting rate are increased, leaves and growing branches of anise after fertilization are increased, the leaf color is dark green, and flower and fruit falling phenomena are obviously reduced. The high organic matter content can improve the soil hardening condition and improve the soil breathability and the water and fertilizer retention capacity, the microbial flora adjusts the soil micro-ecology, the soil fertility can be continuously improved after long-term application, and healthy growth of anise trees is promoted.

The invention discloses a preparation method of special red oil for Yibin burning noodles capable of resisting layering and taste locking. According to the invention, the strong-fragrance rapeseed oil is used as base oil, so that the strong-fragrance rapeseed oil not only can provide mellow oil fragrance, but also can prolong the shelf life of the red oil due to high stability; the combination of the Erjingtiao chili powder and the bullet chili powder not only ensures the bright color of the chili oil, but also endows the chili oil with rich layers of pungency, and the spicy property of the Erjingtiao and the strong pungency of the bullet complement each other to meet different taste requirements. Various spices are added, so that a complex aroma system is constructed, and the strong flavor of the clove, the mellow flavor of the cinnamon, the sweet flavor of the star anise and the like are mutually fused and interwoven with the fresh flavor boiled by the vegetables to form a composite base flavor; by adding the cooked soybean flour and the small squeezed sesame oil, not only can the thickness of the red oil be increased and the layering phenomenon be reduced, but also the dense feeling of the taste can be improved, and the red oil can be more uniformly wrapped on the noodles. And the granular raw materials such as the white sesame seeds with skins and the chilli seeds can increase the layering sense in vision and taste.

The invention discloses a preparation method of a slow-release star anise essential oil microcapsule, which comprises the following steps: standing star anise essential oil in a dark place, taking an upper-layer clarified phase, and carrying out ethanol-assisted emulsification, disodium hydrogen phosphate aqueous solution dispersion, high-speed shearing and ice-water bath cooling to form primary emulsion; sequentially introducing gelatin and Arabic gum to construct a composite membrane, adding modified starch to form a ternary structure, loading polylactic acid, and performing freezing-vacuum drying to form a shell; then adopting glutaraldehyde steam cross-linking to stabilize the network, dispersing with cold water, and curing with sodium carboxymethyl cellulose to obtain a stable dispersion liquid; carrying out particle size grading, ceramic membrane filtration and spray drying to obtain microcapsule powder, finally carrying out surface modification by octadecyltriethoxysilane, and adapting to a vaseline or water-based system. Through step-by-step assembly of multi-component wall materials, low-temperature induction of channel orientation and steam crosslinking, the structural stability is enhanced, surface hydrophobicity is used for regulating and controlling interface behaviors, the microcapsule is endowed with internal mass transfer regulation and control capability, and stable, uniform and long-time release of aroma is realized.

The invention discloses a phyllanthus emblica compound preparation with digestion-promoting and appetite-stimulating effects and a preparation method of the phyllanthus emblica compound preparation. The preparation is prepared from 12-16 parts of fresh emblic leafflower fruits, 8-12 parts of a traditional Chinese medicine composition, 9-13 parts of white granulated sugar, 2-4 parts of edible salt and a proper amount of water. The traditional Chinese medicine composition is prepared from hawthorn, cinnamon, fructus amomi, anise, pericarpium citri reticulatae, clove, pepper and agastache rugosus according to a specific proportion. The preparation method comprises the steps of traditional Chinese medicine crushing, emblic leafflower herb slicing, raw material mixing, heating and stirring, natural cooling, bottling and sealing and long-term soaking. Through a complete process chain of heating, cooling and soaking, the unification of activity retention, taste retention and efficacy dissolution is realized, and the product is remarkable in digestion promoting and appetizing effect, sour, sweet and palatable in taste, fresh, cool and sweet in aftertaste, and easy for industrial production.

The invention provides an extraction method of a chelidonium majus extract and application of the chelidonium majus extract in medicine preparation. The chelidonium majus extract is applied to a novel compound liquorice tablet to replace poppy components in the liquorice tablet. The novel compound liquorice tablet comprises the following raw materials: liquorice extract powder, a celandine extract, camphor, star anise oil, sodium benzoate, cane sugar, dextrin, magnesium oxide and talcum powder. The upgraded formula of the novel compound liquorice tablet also comprises the following raw materials: tangerine pith polysaccharide, a pear flower extract and hyaluronic acid oligosaccharide. According to the invention, opioid powder in the original compound licorice tablet is replaced by the celandine extract, so that the addiction, dependency and respiratory depression risks caused by opioid components are eliminated from the source. The orange pith polysaccharide, the pear flower extract and the hyaluronic acid oligosaccharide are added on the basis of the celandine extract to obtain an upgraded formula, through the synergistic effect of the four components, the multi-target synergistic mechanism jointly forms comprehensive intervention on cough reflex, and the medicine effect is remarkably improved.