32 results about "Sugar-apple" patented technology

A sugar apple and nephelium lappaceum fruit wine. A production method of the wine is as below: hulling and denucleating fresh sugar apple and nephelium lappaceum; pulping the sugar apple and nephelium lappaceum into a slurry by a pulping machine; pouring the slurry into a fermentation cylinder, which is a wooden barrel, a colored glass cylinder or a ceramic pot; adding powdered rock sugar according to proportion; carrying out pasteurization at 70 DEG C; adding an activation yeast; carrying out anaerobic fermentation at 20-30 DEG C for 8-20 days; and carrying out detection, filtering and filling to obtain a product. The fruit wine provided by the invention is a healthful beverage with effects of beautifying, supplementing muscle power, cleaning blood, strengthening bones, preventing scurvy, enhancing immunity and resisting cancer; and the fruit wine does not contain antiseptic, additive, essence, pigment or gourmet powder.

The invention discloses a new mono-tetrahydrofuran type sugar apple lactone compound with anti-tumor activity, through systematic in-depth research of chemical ingredients of sugar apple seeds, the analysis of wave spectrum and mass spectrum data shows that the new mono-tetrahydrofuran type sugar apple lactone compound (Anno Shikemominbing) can be separated from the sugar apple seeds, in vivo and in vitro anti-tumor activity researches show that mono-tetrahydrofuran type sugar apple lactone provided by the invention has very strong anti-tumor activity for a variety of tumor cells, including lung cancer, breast cancer, liver cancer, cervical cancer and gastric cancer, and the toxicity test research shows that the mono-tetrahydrofuran type sugar apple lactone compound with the anti-tumor activity provided by the invention is expected to be developed into new anti-tumor medicaments.

The invention relates to a processing technology of frozen drink of a bingtang (Chinese character) orange. The bingtang orange is prepared from the following raw materials by weight percent: 20-30% of bingtang orange pulp, 5-10% of white granulated sugar, 5-10% of crystal sugar, 0.03-20% of malic acid, 0.01-0.015% of tartaric acid, 5-8% of glucose powder, 0.5-1% of high fructose syrup, 0.05-0.1% of xanthan gum, 0.01-0.015% of guar gum, 0.05-0.1% of flavor composition and 30-53% of purified water. The technology comprises the following steps: evenly mixing the raw materials, sterilizing, and aging to obtain bingtang orange juice; and pouring and filling the juice in a mold, freezing and molding. The frozen drink of the bingtang orange has good taste and mouthfeel, is low-sucrose, low fat, low-sugar and low-calorie, and does not change in flavor after being stored for a long period of time.

The invention discloses ginger vinegar which adopts the following formula: 150-200% of aromatic vinegar, 100% of ginger, 3-3.5% of white granulated sugar, 0.03-0.05% of citric acid, 0.01% of sucralose, 2.5-3.0% of apple juice, and 1.5-2.2% of crystal sugar. A production technology of the ginger vinegar comprises the following steps of 1, mixing the aromatic vinegar, the white granulated sugar, citric acid, the sucralose, the apple juice and the crystal sugar, preparing a mixed liquid, 2, selecting a raw material: selecting the fresh ginger which is plump in meat, less in tendon and larger in block as the raw material, 3, ginger washing, 4, peeling, 5, slicing, 6 soaking: soaking ginger slices in the mixed liquid for at least three months, 7, filtering, 8, filling, 9, sterilizing, and 10, detecting according to a national standard. The production technology is simple in dosing, simple in brewing technology, short in production cycle and low in cost, and is suitable for large-scale industrial production; the produced ginger vinegar has good health-care effects of removing freckle, hairdressing, harmonizing a stomach and the like; and a blank of no authentic ginger vinegar in the vinegar brewing field is filled.

The invention discloses a production process of deacidified low-sugar apple juice, which comprises the following steps: cleaning apples, squeezing, carrying out enzymolysis, carrying out ultrafiltration, adsorbing by using a special resin for juice, and decolorizing and deacidifying by using a special resin for fructose to obtain apple polysaccharide; meanwhile, carrying out acid pickling by usinga decolorized and deacidified fructose special resin to extract apple polyphenol; and finally, mixing the apple fructose, the apple polyphenol and purified water, sterilizing, and performing sterilefilling to obtain the all-natural deacidified low-sugar apple juice. The production process is efficient and simple, the content of apple fructose and apple polyphenol is increased on the basis of ensuring the taste and color of the product, the purity of the apple fructose is ensured, the loss of nutritional ingredients in apples is avoided, and the apples can be better utilized. The deacidifiedlow-sugar apple juice does not contain any additive or preservative, is green, safe, good in taste, high in sweetness, low in glycemic index, not prone to causing decayed teeth, low in calorie and excellent in moisturizing performance, and has the effects of refreshing, protecting the liver, strengthening the body and protecting the skin.

The invention relates to a making method of quick-frozen flour-adhered seasoned shishamo. The making method comprises the following steps: preferably selecting fresh shishamo as the raw material; washing the shishamo and placing the shishamo into sauce solution prepared by blending salt, cooking wine, monosodium glutamate, granulated sugar, apple vinegar, mirin, vegetable shortening, olive oil, lemon juice, red yeast rice, soybean protein, pepper, Chinese red pepper, fennel, amomum tsaoko, cinnamon, rhizoma galangae, amomum villosum, myrcia and water for low-temperature immersion to enable the shishamo to have the taste of the sauce solution; after draining floating solution on the outer surface, coating the shishamo with a sizing agent; then adhering a layer of uniform bread flour to the outer surface of the sizing agent; after shaping, carrying out plate presentation; feeding the shishamo into a single freezing machine to carry out quick-freezing processing; checking and packaging to obtain the finished product. The making method disclosed by the invention adopts an advanced process, is reasonable in process and has strong operability and high making efficiency. The made flour-adhered seasoned shishamo is safe and sanitary, has no soybean odor, is unique in flavor and is convenient to eat.

The invention relates to a persimmon vinegar and a preparation method thereof, belonging to the field of seasonings. The invention is characterized in that the persimmon vinegar is prepared from the following raw materials in parts by weight: 220-230 parts of persimmon, 50-60 parts of apple, 1 part of Acetobacter and 1-2 parts of ferment. The ferment contains brown sugar, apples, pumpkins, pineapples, celery, shiitake, carrots, tomatoes and water. The preparation technique comprises the following steps: raw material selection and cleaning, astringency removal, aerobic fermentation, secondary fermentation and tertiary deep fermentation. The persimmon vinegar contains abundant acetic acid, lactic acid, sugar, succinic acid, gluconic acid, malic acid, amino acid, plant composite enzymes, formic acid, lentinan, tyrosine, oxidase and the like. After being drunk for a long time, the persimmon vinegar is capable of keeping the microecosystem balance of the human body, enhancing the immunity, inhibiting the infectious microbes in the intestinal tract from growth and reproduction, regulating the normal florae in the gastrointestinal tract of the organism and softening the blood vessels, can perform the functions of whitening the face, resisting aging and preventing and treating chronic diseases, and is capable of lowering the blood fat and blood pressure, inhibiting cancers and controlling the toxins in the organisms.

Provided are a double-fruity sandwich biscuit and a processing method thereof. The biscuit comprises a biscuit surface layer, a biscuit bottom layer and a medium core material. The biscuit surface layer and the biscuit bottom layer are consistent in shape and size and are fixed through the medium core material in a bonding mode to form the biscuit. The biscuit surface layer and the biscuit bottom layer are made of the following raw materials by weight: 100-110 parts of flour, 25-30 parts of egg, 25-30 parts of vegetable oil, 10-15 parts of sugar, 10-15 parts of apple juice, 10-15 parts of orange juice. The core material is honey fructose, and the weight ratio of the core material, the biscuit surface layer and the biscuit bottom layer is 1:3-4. The method has the advantages of being good in taste, fragrant, sweet and rich in fruity and the like.

The invention discloses a caramelized apple which is produced by the following technical steps: cleaning the apple; disinfecting the apple; peeling off the skin of the disinfected apple, removing a kernel from the apple, cutting the apple into pieces, and quickly putting the cut apple slices into a vitamin C solution to soak for standby use; performing sugaring off, namely adding clean water into an interlayer pot, putting white sugar into the interlayer pot, mixing, stirring and heating the white sugar and the clean water, and when the sugar is melted into amber syrup, finishing sugaring off to obtain caramel; taking out the cut apple slices from the vitamin C solution, feeding the apple slices into the caramel in the interlayer pot, cooking the apple slices for 3-9 minutes to obtain sugared apples; adding the white sugar into the sugared apples to obtain sugar and apple mixtures; and bagging the sugar and apple mixtures, sealing the bags in vacuum, and conveying the bags into a refrigerator for freezing to obtain caramelized apple finished products. The caramelized apple is golden; after a user eats the caramelized apple, the caramelized apple tastes burned outside and crispy inside; the syrup tastes fragrant and sweet; the apples are crispy and delicious; and the caramelized apple is convenient to eat, store and transport.

The invention discloses an instant coffee for delaying aging, which is made of the following raw materials in parts by weight: 100-200 raw Arabica beans, 10-20 blueberries, 2-4 wakame, 4-8 black wolfberries, and cherimoya 5‑10, black beans 3‑6, cashew kernels 1‑2, angelica heads 1‑2, coffee peels 15‑30, skimmed milk powder 20‑40, trehalose 25‑50; the finished instant coffee adds a lot of raw materials that can delay aging , more nutritious, rich coffee aroma mixed with elegant fragrance, sweet and delicious when drinking, mellow taste, refreshing, no residue, more significant health care value, has a broad market prospect.

The invention discloses novel application of an annonaceous acetogenin compound monomer bullatacin, in particular application of the annonaceous acetogenin compound monomer in the preparation of medicaments for treating lung cancer, mammary cancer or liver cancer. The experimental results of pharmacological tests of anticarcinogen in animals show that the annonaceous acetogenin monomer bullatacin can obviously inhibit the growth of the lung cancer, the mammary cancer, and the liver cancer, and the anti-tumor activity in vivo is hundreds of times higher than that of the prior clinical first-line chemotherapy drug 5-fluorouracil, thus the annonaceous acetogenin compound monomer bullatacin can be used in the preparation of the medicaments for treating the lung cancer, the mammary cancer, or the liver cancer.

The present disclosure provides a mixture of sugar apple and rosemary extracts, optionally in combination with prickly ash extract, for use as skin care compositions.

The invention provides mango-lime soybean milk. The soybean milk is prepared by adding 50g of peeled mango, 20g of peeled lime, 8g of pitaya, 10g of peeled sugar apple and 50g of soybeans into 1000ml of pure water, and juicing. The mango-lime soybean milk contains multiple vitamins, is rich in nutrition, is delicious, and has the effects of beautifying and nourishing skin.

The invention discloses body warming tea for women. The body warming tea comprises the following raw materials in percentage by weight: 2-5% of red dates, 2-5% of longan, 0.5-1% of rose flowers, 0.2-0.5% of dried ginger, 1-2% of haws, 2-5% of brown sugar, 5-10% of apples, 2-5% of mulberries, 2-5% of Chinese wolfberry fruits and 61.5-83.3% of water. The body-warming tea is prepared from natural materials without artificial addition, is prepared by adopting an ancient method, is natural in color, aroma and taste, healthy and harmless, has the effects of regulating qi and blood, harmonizing spleen and stomach, warming middle-Jiao and dispelling cold, soothing liver-qi stagnation, tonifying qi and enriching blood, is rich in minerals and various vitamins, comprehensive and balanced in nutritional ingredients, free of special peculiar smell, good in taste and easy to absorb by human bodies, has edicinal and edible effect, relieves dysmenorrhea and body cold of girls, and provides a healthyhot drink capable of warming channels, dispelling cold, nourishing bodies and retaining youthful looks for girls.

The invention relates to the new applications of an annonaceous acetogenins compound V, in particular to the applications of the compound V for preparing an anti-cancer drug. Annonaceous acetogenins is extracted from the scratch stock of a custard apple seed with organic solvent, including ethanol, petroleum ether, ethyl acetate and chloroform, etc.; the annonaceous acetogenins is processed by silicagel column chromatography and eluted with chloroform-methanol, petroleum ether-ethyl acetate and ethyl-acetate-methanol; and the annonaceous acetogenins compound V is made. The content of the annonaceous acetogenins compound V is 50 to 90 percent of mass fraction. An endozoic anti-cancer pharmacological test shows that the annonaceous acetogenins compound V has a significant effect on inhibiting the growth of the cancer cells of a lung, a breast and a liver and the anti-cancer activity of the annonaceous acetogenins compound V is higher than chemo-treatment 5-S-Fu, so the annonaceous acetogenins compound V can be used for preparing the anti-cancer drug.

The invention discloses an instant coffee for whitening and skin care, which is made of the following raw materials in parts by weight: 100-200 raw Arabica beans, 8-16 tender corn kernels, 5-10 cucumbers, 3-6 pear blossoms, and custard apples 4-8, watermelon rind 1-2, pomegranate seed 1-2, oat kernel 2-4, angelica head 1-2, coffee peel 15-30, skimmed milk powder 20-40, trehalose 25-50; finished instant coffee added A large number of raw materials with whitening and skin care effects are more nutritious, and the rich coffee aroma is mixed with elegant fragrance. When drinking, it is sweet and delicious, with a mellow taste, refreshing, no residue, more significant health care value, and has a broad market prospect.

The invention discloses a brown sugar apple pie which comprises, by weight parts, 80-100 parts of self-raising flour, 10-20 parts of brown sugar, 60-80 parts of apples, 10-20 parts of salad dressing, 10-20 parts of cheese, 10-20 parts of ghee, 5-10 parts of yeast powder and 10-20 parts of eggs. The brown sugar apple pie is strong in milk aroma, agreeable in sweetness, tender in taste and unique in flavor.

The invention discloses coffee with fresh and cool fruit acid and high sweetness and a preparation method thereof. The coffee is prepared from the following raw materials: 20 percent of Robusta beans, 50 percent of Catimor beans and 30 percent of Catuai beans, wherein the Robusta beans are subjected to moderate baking; the coffee beans containing Catimor beans accounting for 30 percent of the total amount of the raw materials are subjected to deep baking; the coffee beans containing Catimor beans accounting for 20 percent of the total amount of the raw materials are subjected to standard baking; the Catuai beans are subjected to light baking; the four parts of baked coffee beans are cooled for 1 to 2 hours; then, mixing and matching are performed; the mixed coffee beans are put into a sealing tank for bean culture; the bean culture time is 24 hours; and the coffee beans subjected to bean culture are subjected to split charging. The coffee has the advantages that the coffee varieties are enriched; the coffee prepared by the technical scheme has the advantages that the fragrance is improved; the fruit acid is fresh and cool; the flavor of brown sugar, apples and pineapples is slightly realized; the mellow degree is good; and the sweetness, the after-taste and the balance degree are very excellent.