9 results about "Sugar candy" patented technology

A composition including (i) a sugar, a sugar derivative or combination thereof; (ii) an optional nutrient salt; and (iii) an optional solvent. A method of treatment comprising contacting an agricultural material with a composition comprising (i) a sugar, a sugar derivative or combination thereof; (ii) an optional nutrient salt; (iii) an optional performance enhancing additive; and (iv) a solvent wherein treatment of the agricultural material results in increased viability of a plant associated with the agricultural material.

1. Name of the designed product: packing bottle (sugar candy). 2. Use of the designed product: packing bottle. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view. 5. Other circumstances or explanations: A indicates transparent.

The invention belongs to the technical field of food fermentation, and discloses an anti-aging, anti-oxidation and blood fat-reducing enzyme liquid and a preparation method thereof. The enzyme liquid is prepared by taking 2-5 parts of hawthorn, 2-5 parts of apple, 1-3 parts of lemon, 0.8-1.5 parts of ginkgo and 1.5-2.5 parts of broken rock sugar as main raw materials, supplementing mountain spring water and honey, and performing raw material pretreatment, primary constant-temperature fermentation and secondary constant-temperature fermentation. The ginkgo seeds are boiled to remove toxins, the primary fermentation is carried out at 28-35 DEG C for 60-90 days, and the secondary fermentation is carried out at 25-32 DEG C for 25-35 days. The prepared enzyme liquid is yellowish, transparent and bright and fragrant in smell, has the remarkable effects of resisting oxidation and aging and assisting in reducing blood fat, can improve intestinal flora and whiten skin, and is suitable for auxiliary conditioning of hyperlipidemia, nephritis and abnormal liver function. The invention has the advantages of scientific formula, controllable process, high safety and good stability, and is suitable for industrial production and market promotion.

The present application relates to the field of medicine, and more particularly to a kind of drug composition for continuing sinew and setting bone and application thereof, the traditional Chinese medicine composition includes the following components by weight fraction: Rhizoma Drynariae 10-20 parts, Fructus Corni 5-15 parts, Lobelia 5-15 parts, crab shell 5-15 parts, snakeberry 5-15 parts, fresh Oxalis 40-60 parts, sugar candy 15-25 parts, the traditional Chinese medicine composition of the present application is suitable for preparing early treatment of closed fracture external medicine, with the characteristics of curative effect, safe use, compatibility science, dosage form optimization. With "dynamic and static combination, cold and warm counteraction, clearing and tonifying combination" as the core of formula, it has the effects of tonifying kidney and strengthening bone, promoting blood circulation to remove blood stasis, clearing heat and resolving toxin, removing dampness and swelling, swelling and pain relief, continuing sinew and setting bone; It also has simple preparation process, can effectively retain fresh medicine active ingredients, and use specific steps to combine dry powder, fresh medicine juice and sugar candy organically, to make paste with strong adhesion, good moisture retention, easy to apply and can release drug efficacy for a long time.

The utility model relates to the related technical field of sesame ball stirring machines, and one embodiment of the utility model provides a sesame ball stirring machine which comprises a bottom frame and a stirring tank, the stirring tank is arranged on the bottom frame, a turnover discharging assembly is arranged between the bottom frame and the stirring tank, an outer frame is fixed to one side of the bottom frame, a stirring assembly is arranged in the bottom frame and the stirring tank, and the outer frame is fixed to one side of the stirring tank. The stirring assembly comprises a driving motor arranged on the side surface of the outer frame, rotating shaft sleeves are rotationally connected to the two ends of the stirring tank, center shafts are rotationally connected into the rotating shaft sleeves, one ends of the center shafts are connected with the output end of the driving motor, and a plurality of inner stirring frames are arranged on rotating shafts. According to the technical scheme, the technical problems that sugar is added in the mixing process of the raw materials of the sesame balls in the prior art, and the sugar is extremely easy to adhere to the inner wall of a stirrer with part of the raw materials after being melted are solved.

The present application relates to the technical field of sugar syrup processing, and discloses a three-stage semi-crystallization process for purifying sugar syrup, comprising the following steps: chromatographically purifying sugar syrup, and then obtaining A sugar after sequentially performing cooking, crystallization aiding, and honey separation; dissolving the A sugar and mixing the same with condensed water to obtain A1 standard solution, and then performing cooking on the A1 standard solution to obtain sugar paste A1; sequentially performing crystallization aiding and honey separation on the sugar paste A1 to obtain A1 sugar and A1 raw honey; mixing the chromatographically purified sugar syrup with the A1 raw honey to obtain A standard honey, and then performing cooking on the A standard honey to obtain sugar paste A; sequentially performing crystallization aiding and honey separation on the sugar paste A to obtain A sugar and A raw honey; and performing steps (2)-(3) on the A sugar in a cyclic manner, and continuously performing two-stage crystallization processes on the A raw honey to obtain red granulated sugar and waste honey. The three-stage semi-crystallization process is used to prepare white granulated sugar, which not only effectively reduces energy consumption and cost, but also, through the synergistic effect of each process step, prepares crystalline sugar with low color value, high sucrose content, and high pass rate, and can achieve excellent industry standards.

The invention discloses a preparation method of distiller's yeast based on traditional Chinese medicine herbs, which comprises the following steps: S1, collecting fresh and alive bamboos, cleaning and crushing for later use, and meanwhile, naturally drying or air-drying the collected fresh and alive uncaria rhynchophylla, bamboo moth and flaccid knotweed herb respectively, so that an active enzyme system of the flaccid knotweed herb cooperates with nutrient substances of the uncaria rhynchophylla and the bamboo moth, and the effect of improving the quality of the distiller's yeast is achieved; the white sugar quick-acting carbon source and the natural fiber carrier of the bamboo powder are matched, so that the proliferation and metabolism of probiotics can be quickly activated, the processes of converting starch into sugar and converting sugar into alcohol are accelerated, the fermentation period is remarkably shortened, the wine yield is effectively improved, the raw materials are natural herbs and edible components, the wine body is pure, and the production cost is low. Active ingredients such as bamboo leaf flavone, hooked garcinia flavone and bamboo moth amino acid are blended into the wine, so that the wine is clear and mellow in taste and has flavor and additional value of nutrition, the hooked garcinia has the effects of clearing heat and calming the liver, and the flaccid knotweed herb has the effect of promoting circulation, and can relieve fatigue and improve the physical and mental state through cooperation with antioxidant ingredients such as the bamboo leaf flavone, and people do not feel drunk after drinking the wine.

1.The name of the design product: packaging box (low-sugar Qiaolezi ice cream, Qiaoluoluoshuogao). 2.The use of the design product: the design product is used for packaging box. 3.The design points of the design product: the combination of shape, pattern and color. 4.The picture or photo that best shows the design points: perspective view. 5.The design contains color.

1. The name of the design product: sugar jar (sugar candy). 2. The use of the design product: used for containing various sugar. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: perspective view 1. 5. The design product is made of transparent material.