84 results about "Synsepalum dulcificum" patented technology

The invention relates to an extraction method for a Synsepalum dulcificum Denill tree branch and leaf extract. The extraction method comprises the following steps of: crushing Synsepalum dulcificum Denill tree branches and leaves to obtain an extracted raw material; adding ethanol water; performing reflux extraction for 2-5 hours; filtering; performing reduced pressure distillation on supernate; performing freeze drying to obtain branch and leaf crude extract dry powder; dissolving the branch and leaf crude extract dry powder in water; performing macroporous resin treatment; then, eluting by using the ethanol water to obtain drips; and respectively performing vacuum concentration and the freeze drying to obtain a refined branch and leaf extract. The total phenol content of the obtained extract is 66.5 percent, and the total phenol content of a branch extract is 84.1 percent. The diphenylpicrylphenylhydrazine (DPPH) scavenging activity of the extract is 7.9 and 7.8 times of that of glutathione, and the oxygen radical absorbing capacity of the extract is 7.0 and 6.2 times of that of the glutathione. The extract is good in inhibitory activity on xanthine oxidase and can be used for preparing antioxidants, gout suppressants and health-care products.

The invention relates to a husk and kernel separating method for fresh fruits of synsepalum dulcificum, which comprises the following steps of: (1) selecting the fresh fruits of synsepalum dulcificum and soaking the fresh fruits of synsepalum dulcificum into clean cold water to be cleaned; (2) spreading the cleaned fresh fruits in a tray, precooling the fresh fruits at low temperature, placing the fresh fruits into vacuum freeze drying equipment and carrying out freeze drying under the conditions of a temperature of -30 DEG C to -50 DEG C and the vacuum degree of 30 to 50Pa; and (3) taking out the frozen and dried fresh fruits and completely separating fruit pulp from kernels by sieving with a screen, twisting, rubbing and the like. In the husk and kernel separating method for the fresh fruits of synsepalum dulcificum, the fresh fruits of synsepalum dulcificum are treated by a vacuum freeze drying approach and the fruit pulp and the kernels are completely separated by sieving with thescreen, twisting, rubbing and the like. The difficulties of low fruit pul yield, easiness in breaking the seeds, and the like caused after the kernels of the fresh fruits of synsepalum dulcificum areremoved by adopting a conventional method are solved. The product quality of the synsepalum dulcificum is improved.

The invention discloses a preparation method for synsepalum dulcificum natural taste-changing candies. The method comprises the following steps of: putting 5 to 15 weight percent of synsepalum dulcificum powder, 25 to 40 weight percent of sugar alcohol, 25 to 40 weight percent of cellulose, 10 to 35 weight percent of auxiliary materials and 0.5 to 3 weight percent of magnesium stearate into a mixing stirrer, and fully stirring to obtain a mixed material; and feeding the mixed material into a tablet press and pressing to obtain flaky candies, and drying at the temperature of between 50 and 70 DEG C. The production process is scientific; active ingredients and flavor of synsepalum dulcificum can be fully retained; the candies have stable quality; and compared with gum-based candies, the candies have the advantages of environment friendliness and low carbon. The candies are flaky and independently packaged, finished products have small volume and are convenient to carry and eat, and the quality guarantee period is long.

The invention discloses a method for impelling miracle fruit seeds to propagate rapidly. The method is mainly realized through the steps of selecting seeds, disinfecting the seeds, performing ultrasonic treatment, breaking the dormancy of the seeds, managing germination and soil of the seeds, transplanting seedlings and the like. Technologies, such as growth regulator control and temperature change treatment, for breaking the dormancy of the seeds are used, wherein a growth regulator with suitable concentration and a base material and temperature changes suitable for temperature change treatment are adopted, so that the germination time of the miracle fruit seeds is greatly shortened. According to the culture method, ultrasonic waves are used for treating the seeds, an appropriate temperature and light treatment are adopted to ensure that the germination rate, germination vigor and germination indexes are improved, the suitable seedling base material is adopted, and soil is scientifically managed, so that the fertility of soil and the control rate of plant diseases and insect pests are improved, and the plant percent is high.

The invention relates to miracle berry ice cream with double tastes and a manufacturing method thereof, overcoming the defects of high sugar content and high lipide content of ice cream in the prior art. The miracle berry ice cream with double tastes comprises the following raw materials by weight percent: 100 to 130 grams of edible flesh of fresh fruit, 25 to 35 grams of starch, 45 to 60 grams of fresh hesperidium, 8 to 10 grams of full fresh miracle berry and 300 to 380 grams of water. The manufacturing method comprises the following steps: (1), the starch, the water and plant lipid powder or malt bran extracts are cooked to manufacture a cooked base material; (2), the edible flesh of the fresh fruit and the flesh of fresh instant vegetables are stirred and cut into fruit and vegetable sauce; (3), lemon juice and the fruit and vegetable sauce are added into the cooked base material in the step (1), mixed, homogenized and manufactured into single ice cream by an encapsulation ice-making machine; and (4), the fresh miracle berry is inserted into the upper layer of the ice cream so as to obtain a finished product. The miracle berry ice cream with double tastes is ice cream rich in organic fruit acids, vitamins and water-soluble dietary fibers and has low calorie, proper sweet and sour tastes and simple manufacturing method.

The invention discloses a method for extracting miraculin from a miracle fruit. The method comprises the following steps of: (1) preprocessing the miracle fruit; (2) preparing pulp and juice of the miracle fruit; (3) preparing juice beverage of the miracle fruit by adding a sweetening agent and vitamins; (4) selecting a saliferous acidic buffer as an extracting solution, homogeneously blending, and efficiently extracting the miraculin with the help of a high-voltage pulse electric field; and (5) desalting and concentrating a coarse extracting solution of the miraculin by using an ultra-filter membrane with a membrane flux of 10,000Da, and freezing and drying to obtain a miraculin product. The method provided by the invention has the advantages of simple requirements on production equipment and high security; the prepared miraculin has the characteristics of high miraculin purity and strong activity, and is suitable for large-scale industrial production; and the nutrient and delicious fruit juice beverage can be made of the juice of the miracle fruit produced in a preparation process, so that the application range of the miracle fruit is expanded.

The present invention relates to a rose miracle fruit tea, which is prepared from the following raw materials by weight: 300 to 320 parts of rose juice, 80 to 100 parts of snow pear, 80 to 100 parts of miracle fruit, 60 to 70 parts of orange, 30 to 40 parts of bitter gourd, 40 to 50 parts of red date, 50 to 60 parts of lemon vinegar, 5 to 7 parts of gardenia, 6 to 7 parts of Mongolian milkvetch root, 5 to 6 parts of aster, 6 to 7 parts of pearl, 5 to 7 parts of Tartarian buckwheat, 8 to 10 parts of lemongrass, 5 to 7 parts of sour orange, 3 to 4 parts of red bean flower and the like. The rose miracle fruit tea in the present invention has a simple preparation process with the rose juice as a main material, has effects of beautifying and face nourishing, and has a rose color which makes the rose miracle fruit tea more popular. Additionally added juice of the snow pear, the miracle fruit and the other fruit has flavor of fruit and makes the rose miracle fruit tea easier to take; the added extract of the gardenia, the Mongolian milkvetch root, the aster, the pearl and the like enhances the beautifying effect of the rose miracle fruit tea, and makes the rose miracle fruit tea especially suitable for women to drink.

The invention relates to a planting method for miracle fruits. The method comprises the following steps: (1) nutrition soil preparation, (2) seed processing, (3) seed sowing processing, (4) field management. The method has the advantages of simple in processing method and common in raw materials. After experiment, compared with regular planting method in the prior market, the survival rate rises from 80% to 95% and the coming out time shortens from 10 days to 10 days, thereby achieving an outstanding outcome, which is easily popularized and used.

The invention discloses highly-rehydratable instant sweet potato vermicelli. The highly-rehydratable instant sweet potato vermicelli is prepared from the following raw materials: purple potato starch, purple Chinese yam, purple potato leaf, pitaya peel, synsepalum dulcificum, strawberry, white atractylodes rhizome, poria, bletilla striata, white peony root, Angel grape wine yeast, table salt and compound enzyme. The highly-rehydratable instant sweet potato vermicelli provided by the invention is rich in nutrition, bright in color, strong in fragrance, fast in rehydration and convenient to eat, and increases the economic income by 9.6%; after the Chinese herbs are extracted, an extract together with the purple potato starch is fermented by the Angel wine yeast so as to increase mellow aroma and promote absorption and utilization, so that the highly-rehydratable instant sweet potato vermicelli can detoxify and beautify a body, lose weight, delay aging, protect heart vessels and cerebral vessels, enhance the immunity and inhibit and resist cancers; the purple potato starch and the Chinese yam pulps with different temperatures are added by several times, so that the toughness of a purple potato starch dough is improved, and the vermicelli still retains the chewiness after rehydration and is flexible and tough; the highly-rehydratable instant sweet potato vermicelli retains 82.3% of nutrients, retains 86.4% of anthocyanin, and meets needs of consumers on nutrition and mouth feel.

The invention discloses a preparing method and application of preserved emblic leafflower fruits, and belongs to the technical field of preserved fruit processing. The preparing method comprises the following steps of 1, selecting and washing emblic leafflower fruits to clean; 2, placing the emblic leafflower fruits into boiling water to conduct blanching until the surfaces of the fresh fruits crack; 3, taking the fruits out, conducting denucleation while the fruits are hot, and then placing the fruits into a hardened color fixing solution to conduct soaking; 4, washing the fruits with clear water and baking the fruits; 5, taking and squeezing synsepalum dulcificum and sugarcane separately, conducting mixed fermentation and filtering, and obtaining filtered liquor; 6, placing the emblic leafflower fruits into the mixed fermentation solution to conduct soaking, picking the soaked emblic leafflower fruits out and draining the emblic leafflower fruits off; 7, applying high fructose corn syrup onto the surfaces of the emblic leafflower fruits, and conducting freeze-drying and packaging. By the adoption of the preparing method, not only are the nutrient components of the emblic leafflower fruits well reserved, but also the user population is expanded due to low sugar content and good mouthfeel of the preserved emblic leafflower fruits; in addition, the preserved emblic leafflower fruits can also serve as stewing accessories and make soup more delicious.

The invention belongs to the technical field of health-care foods and in particular relates to health-care synsepalum dulcificum rice dumplings with a blood sugar reducing effect. The rice dumplings comprise the following raw materials: 10kg of yams, 2kg of red beans, 2kg of semen coicis, 2kg of buckwheat powder, 0.3kg of corn grit fibers, 2kg of resistant starch, 1kg of konjaku flour, 0.5kg of synsepalum dulcificum and 0.5kg of synsepalum dulcificum leaves. The rice dumplings are prepared by dicing the yams, soaking the raw materials, boiling the synsepalum dulcificum leaves for extracting, grinding the synsepalum dulcificum, fully mixing the raw materials, binding by rice dumpling leaves and stewing, are rich in cellulose and free of sticky rice, and have a function of assisting in reducing blood sugar.

The invention discloses a compound synsepalum dulcificum leaf extract. The compound synsepalum dulcificum leaf extract is prepared from Chinese herbal medicine raw materials, the main material is synsepalum dulcificum leaf, and the auxiliary material is a combination of any three of radix paeoniae rubra, tribulus terrestris, astragalus, rhodiola rosea and scutellaria baicalensis. The invention also discloses a preparation method of the compound synsepalum dulcificum leaf extract. The method includes: preparation of Chinese herbal medicine raw materials, pretreatment, extraction, rough filtration, fine filtration, concentration, re-dissolution and sterilization. The invention also discloses application of the compound synsepalum dulcificum leaf extract in cosmetics with anti-aging efficacy. The compound synsepalum dulcificum leaf extract provided by the invention has antioxidant activity and tyrosinase inhibitory activity, makes up the drawback that synsepalum dulcificum leaf only has strong antioxidant activity, and can be applied as an anti-aging functional component in cosmetics.

The invention discloses a lemon green tea. The lemon green tea is prepared from 300-320 parts by weight of an apple juice, 50-60 parts by weight of lemon, 40-50 parts by weight of mulberry, 10-15 parts by weight of miracle fruit, 10-15 parts by weight of green tea, 20-25 parts by weight of white hyacinth bean, 20-25 parts by weight of coix seed, 5-7 parts by weight of root of kudzu vine, 5-7 parts by weight of radix sophorae flavescentis, 5-7 parts by weight of chrysanthemum, 6-8 parts by weight of flos puerariae and 6-8 parts by weight of lalang grass rhizome. Lemon and miracle fruit juices are used in preparation and are rich in vitamins. Miracle fruit can change a taste and improve sour palatability. The used root of kudzu vine, radix sophorae flavescentis, chrysanthemum, flos puerariae and lalang grass rhizome have effects of permeating into stomach and lung, have a certain effect of relieving or neutralizing the effect of alcohol and is especially suitable for being drunk after drinking.

The invention discloses a flavoring tablet of a children medicine. The flavoring tablet is prepared by the following steps of using synsepalum dulcificum fruit and fructus momordicae as raw materialsto respectively prepare synsepalum dulcificum fruit powder and fructus momordicae powder, and then mixing according to a certain ratio, so as to obtain flavoring powder; weighing the equal amounts offlavoring powder and auxiliary material according to a mass ratio of 1:1, firstly mixing 1/3 of flavoring powder and 3/4 of auxiliary material, then using 20% ethyl alcohol as a wetting agent, using the balance of flavoring powder as a filling agent, and granulating, wherein the auxiliary material is a mixture of L-HPC (low-substituted hydroxypropyl cellulose), PVPP (polyvinylpolypyrrolidone), CMS-Na (sodium carboxymethyl starch) and MCC (microcrystalline cellulose) according to a mass ratio of 10:8:3:6; drying the prepared particles, granulating, adding the left auxiliary material and magnesium stearate, and tabletting, so as to obtain the flavoring tablet. The flavoring tablet prepared by the experiment has the advantages that the synsepalum dulcificum fruit and the fructus momordicae are used as the raw materials and are added into the particular type and ratio of auxiliary material to prepare the flavoring tablet, and the flavoring tablet is applied to the children medicine for taste interference; the effect is outstanding, the mouth feel of the medicine can be effectively improved, the corresponding pain is relieved when the children medicine is taken, the preparation technology is simple, the flavoring tablet is suitable for industrial production, and the good application prospect and larger social and economic benefits are realized.

The application of the invention discloses a myrciaria cauliflora solid beverage and a preparation method thereof. The solid beverage comprises the following raw materials in parts by mass of 3-10 parts of myrciaria cauliflora fruit powder, 1-3 parts of myrciaria cauliflora fruit residues, 0.1-1 part of synsepalum dulcificum fruit powder and 0.01-0.1 part of synsepalum dulcificum fruit residues. According to the myrciaria cauliflora solid beverage disclosed by the invention, the problem that nutrient components of a conventional myrciaria cauliflora solid beverage cannot be fully utilized is solved.

The present invention provides a low sugar five kernel and roast pork moon cake and a preparation method thereof. The moon cake comprises the following raw materials in parts by weight: 2-6 parts of stevioside, 3-6 parts of synsepalum dulcificum fruits, 0.5-1 part of alkaline water, 4-8 parts of flour, 2-6 parts of peanut oil, 2-5 parts of peanut kernels, 2-5 parts of walnut kernels, 2-5 parts of white sesame seeds, 2-5 parts of shelled melon seeds, 2-5 parts of apricot kernels, 2-5 parts of glutinous rice flour, 4-8 parts of roast pork and 2-5 parts of fructus swietenia macrophylla. The raw materials are weighed according to the parts by weight, stuffing materials and skin materials are prepared, and shaping and baking are conducted to obtain the low sugar five kernel and roast pork moon cake. The prepared moon cake is low in sugar content and suitable for patients with diabetes to feel relieved to eat. Moon cake skins are loose in mouthfeel and do not deform. The fructus swietenia macrophylla, peanut kernels, walnut kernels, white sesame seeds, shelled melon seeds, apricot kernels and roast pork are added into the stuffing materials. The moon cake is rich in nutrition elements, can enhance human immunity, and effectively promotes blood circulation.

The invention relates to the technical field of traditional Chinese medicines and crude drugs, specifically to a Synsepalum dulcificum leaf extract and application of the same in preparation of drugs or health products used for treating diabetes or hyperlipidemia. The extract contains an effective component beta-Amyrin acetate and/or another effective component lupeol acetate. The extract exerts good effect on reducing blood sugar and increasing the content of insulin in blood and can be used as a drug or health product for treating diabetes; moreover, the effective components of the extract are definite, which is beneficial for controlling drug quality and medication safety.

The invention provides a liver protection and hangover alleviating composition. The composition is prepared from, by weight, 5-30 parts of synsepalum dulcificum, 5-30 parts of caulis bambusae in taeniam, 5-30 parts of radix puerariae, 5-30 parts of herba houttuyniae, 1-40 parts of fructus crataegi, 1-20 parts of fructus momordicae, 5-30 parts of flos chrysanthemi and 5-30 parts of ampelopsis grossedentata. The raw materials are all medicinal and edible, and the composition has efficiencies of heat clearing, detoxifying, Yin nourishing, saliva secretion promoting, diuresis promoting, digestionpromoting and liver and stomach protecting and is capable of effectively alleviating discomforts including alcohol allergies, dizziness, nausea and vomiting, stomach distension, gastric acid and the like and repairing liver damages caused by chronic alcohol ingestion. The liver protection and hangover alleviating composition is free of toxic and side effects.

The invention relates to the technical field of Chinese medicine compounds and particularly discloses a composition containing miracle fruit powder and application thereof serving as a medicine or a health care product. The composition comprises the following components: miracle fruit freeze-dried powder, royal jelly freeze-dried powder, lychee seed extract powder and cyclocarya paliurus extract powder. The composition has very good effects of decreasing blood sugar and blood fat and protecting liver and can serve as the health care product or the medicine.

The invention provides a synsepalum dulcificum ferment stock solution. The synsepalum dulcificum ferment stock solution is prepared by a preparation method comprising the following steps of (1) performing pretreatment: taking synsepalum dulcificum, removing kernels, and performing pulping; (2) performing fermentation with microzymes; and (3) performing fermentation with lactic acid bacteria. The invention further provides synsepalum dulcificum ferment freeze-dried powder which is prepared through vacuum freeze drying of the synsepalum dulcificum ferment stock solution. The invention further provides the preparation method and use of the synsepalum dulcificum ferment stock solution and a preparation method and use of the synsepalum dulcificum ferment freeze-dried powder. According to the synsepalum dulcificum ferment stock solution and the synsepalum dulcificum ferment freeze-dried powder provided by the invention, flavor and nutrient substances of the synsepalum dulcificum are stored,the antioxidant ability of the synsepalum dulcificum is also improved, the processing and utilizing level of the synsepalum dulcificum is greatly increased, and a new way is opened up for comprehensive development and utilization of the synsepalum dulcificum.

The invention relates to the technical field of agriculture product processing and particularly discloses a method for preparing miracle fruit super micropowder. The method comprises the following steps: S1 performing skin crushing treatment on cleaned miracle fruits; S2 placing the miracle fruits having undergone the skin crushing treatment in a centrifuge to perform centrifugal treatment and obtain miracle fruit juice; S3 precooling the miracle fruit juice at 1-5 DEG C, freezing the miracle fruit juice at -32 DEG C to -42 DEG C into solid, and then performing vacuum pumping drying to obtain miracle fruit powder; S4 placing the miracle fruit powder in an ultrafine grinder, and performing ultrafine grinding at the temperature of 10-15 DEG C and the humidity of not higher than 30% to obtain the miracle fruit super micropowder. According to the method for preparing the miracle fruit super micropowder, the miracle fruit super micropowder is prepared successfully for the first time on the conditions of no adding of any excipient; and the miracle fruit super micropowder reserves original taste and flavor of miracle fruit, is good in solubility and can serve as a flavoring agent to be widely applied to the fields of pharmacy and foods and the like.

The invention relates to field of fruit vinegar processing, and more specifically relates to a method for brewing fruit vinegar of Phyllanthus emblica. The method for brewing fruit vinegar of Phyllanthus emblica comprises the following steps: treatment of raw materials, disinfection with ultraviolet ray, boiling into sugar, alcoholic fermentation, acetic fermentation, filtration with a cellulose acetate membrane, sterilization with ultraviolet ray, and seasoning. The method enriches kinds of products of Phyllanthus emblica, and a method for brewing fruit vinegar of Phyllanthus emblica with abundant nutrition, eating convenience, and long preservation period is provided. The materials are boiled into sugar, mixed fermentation of a prepared sugar solution and pulp liquid of Phyllanthus emblica is carried out, fruit vinegar of Phyllanthus emblica with unique local flavor is prepared, fruit juice of Synsepalum dulcificum is added for seasoning, so that mouthfeel of fruit vinegar of Phyllanthus emblica is more fragrant and sweeter, and softer, and the case of throat discomfort due to eating of fruit vinegar of Phyllanthus emblica is avoided.

The invention provides a synsepalum dulcificum fruity soymilk and a preparation method thereof. The method is as below: soaking and draining soybeans, blanching, refining and separating pulp residue to obtain fresh soymilk; then heating and filtering the fresh soymilk, preparing a juice soymilk, and sterilizing to obtain the product. The synsepalum dulcificum fruity soymilk provided by the invention can enhance human immunity, prevent and resist cancer, adjust and stabilize high blood sugar, high blood pressure, high blood fat, gout, purine trione and headache to a normal level by long-term consumption, and can clear heat and detoxify; and the synsepalum dulcificum fruity soymilk can be used to prepare antioxidants, anti-gout drugs and health products.