428 results about "Toona sinensis" patented technology

The invention relates to a compound biological antiseptic and preservation agent for food. The compound biological antiseptic and preservation agent is prepared by evenly mixing pure biological solid preparations or products such as epsilon-polylysine, nisin, natamycin, lysozyme, bacillus subtilis, ascorbic acid, a toona sinensis leaf extract, a water-soluble resveratrol preparation, tea polyphenol and chitosan. The compound biological antiseptic and preservation agent has a strong inhibition effect on spoilage bacteria and pathogenic bacteria in various foods and good inhibition action on oxidative deterioration of the food. Compared with the existing various preservatives, the compound biological antiseptic and preservation agent has the characteristics of broad antibacterial spectrum, high safety, high efficiency and convenience in use.

The invention discloses an appetizing dried bean curd with hawthorn and toona sinensis. The appetizing dried bean curd is prepared from the following raw materials in parts by weight: 100-110 parts of soybeans, 20-30 parts of green beans, 6-8 parts of nutrition additives, 10-12 parts of oysters, 2-3 parts of lard oil, 8-9 parts of frozen tofu, 3-5 parts of five spice powder, 3-4 parts of haw slices, 6-8 parts of lotus roots, 10-12 parts of yoghourt, 3-4 parts of vinegar residues, 1-1.2 parts of tender cedrela sinensis leaves, 2-2.2 parts of paniculate microcos leaves, 1.2-2 parts of pummelo peels, 1.8-2.2 parts of sunflower discs, 1-1.3 parts of swertia mileensis grasses, 1.5-2 parts of persimmon calyx and 5-6 parts of rubus rosifolius. The dried bean curd is cool and refreshing; the added tender cedrela sinensis leaves have functions of appetizing, refreshing and dispelling wind and eliminating dampness; the pummelo peels have functions of regulating qi-flowing and eliminating phlegm, and invigorating spleen and promoting digestion; the swertia mileensis grasses have functions of clearing heat and tonifying spleen and removing heat from the lung to relieve cough; the hawthorn has the function of appetizing and helping digestion. The appetizing dried bean curd is especially suitable for being eaten before dinner to increase appetite.

The invention provides a eupolyphaga feed with good palatability and high nutrient content. The eupolyphaga feed is prepared from the following components in parts by weight: 10-20 parts of rice bran, 10-20 parts of bran, 4-6 parts of fish meal, 0.2-0.5 part of table salt, 4-6 parts of celery leaves, 2-4 parts of red kojic rice, 4-6 parts of gingko leaves, 2-4 parts of watermelon peels, 3-5 parts of peanut leaves, 4-6 parts of pumpkin peels, 4-6 parts of sorghum roots, 2-4 parts of bitter gourds, 2-4 parts of chili leaves, 1-3 parts of radix astragali, 1-3 parts of black tea, 1-3 parts of coriandrum sativum, 1-3 parts of toona sinensis leaves, 1-3 parts of garlics, 1-3 parts of rape seed cakes, 4-6 parts of soybeans, 1-3 parts of rhizoma Chuanxiong, 1-3 parts of rhizoma phragmitis, 1-3 parts of pericarpium trichosanthis, 3-5 parts of banana peels, 1-3 parts of white sesames, 3-5 parts of protein powder, 1-3 parts of folium mori, 1-3 parts of corn stigmas, 1-3 parts of folium zanthoxyli bungeani, 1-3 parts of mint leaves and 1-3 parts of rapeseeds. In all the raw materials, substances which are harmful to health and growth are not contained; raw material sources are wide, a preparation process is simple and the cost is low; the appetite of eupolyphaga can be increased, and the survival rate and the growth speed of the eupolyphaga are improved; and the self immunity of the eupolyphaga is enhanced.

The invention discloses crab flavor mayonnaise and a preparation method thereof, and the crab flavor mayonnaise is characterized by being prepared from the following raw materials by weight: 2-3 parts of dodder, 3-4 parts of ganoderma lucidum, 4-5 parts of sweet scented osmanthus, 2-3 parts of lophatherum gracile, 4-4.5 parts of momordica grosvenori flower, 1.8-2 parts of machilus leptophylla hand.-mazz., 1-2 parts of polypodium hymenodes kunze, 3-3.5 parts of donkey hide gelatin, 60-65 parts of egg yolk, 4-5 parts of apple, 3-4 parts of asparagus lettuce, 3-4 parts of toona sinensis leaf, 4-5 parts of brown rice, 3-4 parts of red kojic rice, 4-5 parts of water chestnut, 4-5 parts of cashew nut, 7-8 parts of sweetened bean paste, 80-90 parts of rapeseed oil, 50-55 parts of crab meat, 6-7 parts of pomegranate wine, 3-4 parts of rice vinegar, 50-55 parts of milk and 6-8 parts of a nutritional additive. The crab flavor mayonnaise has good taste, is rich in milk fragrance, tastes sweet, is reasonable and scientific in formula, and can tonify the body by combination of nutrition of a variety of seafood, grains and nuts; in addition, the crab flavor mayonnaise is also added with a variety of Chinese herbal medicines, can reach the effects of tonifying kidney, nourishing liver, tonifying spleen, benefiting stomach, nourishing blood, activating blood, and lowering lipid by regular consumption, and is a kind of green healthy food.

The invention relates to a method for frozen-storing and fresh-keeping cedrela sinensis at a low temperature and a method for flexibly packing the cedrela sinensis. The method for frozen-storing and fresh-keeping the cedrela sinensis at the low temperature comprises the steps of the clearing up, cleaning, blanching, hardening, quick freezing, packing and frozen-storage of raw materials; and the method for flexibly packing the thecedrela sinensis comprises the steps of pretreatment, cutting up, mixing, packing and sterilizing. Through comprehensive research on the physiological and breath change and sensitivity to temperature of the cedrela sinensis in a fresh-keeping process and a color change mechanism and the like of the cedrela sinensis in machining, key industrial generic technology, such as secure color protection, color preservation and the like, at the low temperature in the machining is researched and developed and the problem of bottleneck in the fresh-keeping machining of the cedrela sinensis is solved. In the method, sesame lignan and tea polyphenol with inoxidizability and a bacteriostatic action are reasonably added into ingredients in the process so as to achieve relatively better effect on the color preservation and quality preservation of the cedrela sinensis; and after being packed and sealed, the cedrela sinensis is sterilized twice (at two different temperatures and for two different sterilization time periods) and the flexibly packed cedrela sinensis of the invention is greenish.

A greenhouse planting method of cedrela sinensis comprises the eight steps of greenhouse construction, preparation of culture media, seed selection and film removal, soaking of seeds, germination acceleration, seed sowing, growth management and harvesting, and has the advantages that a greenhouse special for cedrela sinensis is adopted, shading during breeding, sun shading in summer and heat collection and preservation in winter are facilitated by rolling or opening one or more of heat collection films, heat preservation films, sunshade nets and sunshade films according to needs, or the heat collection films, the heat preservation films, the sunshade nets and the sunshade films are all opened in seasons with proper temperature; sprayers, scattering light supplementing lamps or air fans are opened according to needs to conveniently adjust the humidity, luminous energy or air flow in the greenhouse; a planting frame can achieve multi-layer planting, and upper planting plates can be communicated to the ground through the structure of the planting frame; the germination rate can be improved by seed selection, germination is accelerated through soaking of seeds and germination acceleration, germination can also be accelerated through sun shading germination accelerating and seed sowing, growth and maturity of cedrela sinensis can be accelerated by properly adjusting the growth environment, and the yield and product quality are improved.

The invention discloses a chick feed for promoting digestion and absorption and a preparation method for the chick feed. The chick feed is prepared from the following raw materials in parts by weight: 230-240 parts of corn powder, 50-60 parts of rice bran, 30-40 parts of crab shells, 15-17 parts of sweet elephant grass, 20-26 parts of rice vinegar grain, 20-30 parts of pennisetum hydridum, 8-14 parts of tealeaf residues, 7-11 parts of fishbone powder, 25-30 parts of screw clam meat, 10-12 parts of celeries, 4-6 parts of pear leaves, 3-5 parts of toona sinensis leaves, 5-6 parts of hindu lotus seedpod, 6-7 parts of hawthorns, 1-3 parts of palm barks, 4-5 parts of siberian elm barks, 2-3 parts of puerarin, 5-9 parts of pericarpium citri reticulatae, 2-4 parts of calcium hydrogen phosphate, 5-7 parts of montmorillonite powder and 6-8 parts of a nutrition additive. According to the chick feed, corns are used as main raw materials, and the rice bran, the crab shells, the sweet elephant grass, the rice vinegar grain and the like are used as auxiliary materials, so that the prepared feed is rich and complete in nutrition; the added traditional Chinese medicine components can promote the intestines and stomach digestive functions of chicks; calcium hydrogen phosphate and the montmorillonite powder can be used for preventing diarrhea and flatulence; meanwhile, intake of the chicks is promoted, so that chicken meat is higher in quality; garlic powder can be used for effectively improving the disease-resistant and anti-microbial capacity of the chicks, so that the occurrence rate of other diseases is reduced.

The present invention is a method and herbal composition of treatment for diabetes comprising the steps of providing a predetermined herbal composition in a predetermined form, providing an administration plan for a predetermined number of days; and administering the herbal composition according to the administration plan for a predetermined number of days. The herbal composition comprises Toona sinensis and Heracleum lanatum which is natural and does not have any adverse side effects. Toona sinensis is the major active ingredient for treatment of diabetes while Heracleum lanatum is used to provide an optimum body conditions for treatment.

A Chinese toon sauce making method includes the thirteen steps of picking, screening and washing, leaf separating, de-enzyme, rolling, chopping, frying, deep-fry dosing, mixing and dipping, saucing, sterilizing, packing, and checking and storing. The method has the advantages that picking is conducted during the period from pure brightness to grain rain, and therefore it can be ensured that Chinese toon raw materials are tender and fragrant; cutting is conducted through bamboo chip cutters before de-enzyme is conducted, and therefore the seepage of juice can be reduced, and the pure taste can be achieved; the delicious taste and the fresh and tender color can be ensured through de-enzyme and rolling; oiling and saucing are conducted after frying is conducted, and therefore the dosing flavor can be combined with the sauce flavor after entering Chinese toon, and therefore the dosing flavor can not be covered by the sauce flavor. By means of the series of comprehensive processing, Chinese toon sauce can be made bright green in color, aromatic in flavor, delicious, mellow and thick in taste, and the product quality can be effectively improved.

The invention discloses a processing process for quickly-frozen toona sinensis buds. According to the processing process, methods of selecting raw materials, blanching, cooling, hardening and keeping brittleness, dehydrating, bagging and quickly freezing, freezing and storing and the like are optimized and used for enabling the color and the luster, the aroma and the mouth feel to be close to those of fresh toona sinensis when a quickly-frozen toona sinensis processed product is thawed; the processed product keeps original flavor and mouth feel of the fresh toona sinensis, the content of nitrate is reduced and the quality of products which are frozen and stored for a long time is improved; the defects that the content of the nitrate is high, the brittleness is lost, the mouth feel is not good and the like, which are easy to appear in an existing toona sinensis processed product, are solved effectively.

The invention relates to a method for enriching and separating flavones in cedrela sinensis leaves by an aqueous two-phase system, the cedrela sinensis leaves are firstly dried and crushed, crude extract liquid of the cedrela sinensis leaves is obtained after reflux extraction and impurity removal, ammonium sulfate and ethanol are added according to the proportion after concentration, heating and the even mixing are carried out, thereby being split into upper and lower phases; the flavones are mainly distributed in the upper phase containing the ethanol and further concentrated and purified. The lower phase is cooled, crystallized and filtered after splitting the upper and the lower phases, ammonium sulfate crystals are recovered; anhydrous ethanol is added in the upper phase liquid for precipitating, removing the ammonium sulfate and other residual impurities and then recovering the ethanol, and a product is obtained by vacuum drying the concentrated liquid. The method has the advantages of rapid phase split, integrated process and improves the concentration and purity of the flavones in the upper phase; the material consumption is reduced, the toxicity is small, the ethanol and the ammonium sulfate are easy to be recovered and utilized; the recovery rate of the flavones in the cedrela sinensis leaves is high, the production method is simple, easy to master and not affected by the environment; the cost is low, and the method is applicable to industrial production.

The present invention discloses instant silk noodles and a preparation method thereof. The instant silk noodles consist of the following raw materials in weight ratios: 300-400 parts of sweet potatoes, 10-20 parts of pomegranate rinds, 1-3 parts of sesame seed oil, 8-10 parts of Chrysanthemum coronarium, 3-5 parts of Toona sinensis leaves, 1-3 parts of tomatoes juice, 2-4 parts of bean curd sticks and 2-5 parts of apples. The prepared instant silk noodles are good in elasticity and hardness, and fruits and vegetables are added into the raw materials, further increasing more health-care ingredients for the instant silk noodles.

Disclosed is an earth-free cultivating method for Chinese toon seedling which comprises, carrying out seed presoaking at 20-25 deg. C and relative humidity of 60-905, non-soil germination hastening and growth phase. The invention can be applied for providing Chinese toon sprouts during each seasons of the year.

The invention discloses a processing method of drying toona sinensis in combination of hot air and microwave, and belongs to the technical field of fruit and vegetable processing. The dehydrated toona sinensis is prepared from high-quality toona sinensis as a raw material through pretreating, drying by hot air, drying by microwave, cooling and packaging. According to the combined drying technology, the obtained dehydrated toona sinensis product is in dark green and free from brown stain, the leaf stalk is free of bubbles, the fragrance is strong, the nature is crisp, the original color, fragrance, taste and nutrient content of the toona sinensis are maximally reserved, the problem that the edible fresh toona sinensis is short in market supply period, the product is easy to store and carry, and can be used as necessary auxiliary of instant and convenient seasoning, and the product has great practical value and wide market prospect.

Toona sinensis extract for suppressing the proliferation and inducing apoptosis of osteosarcoma, but not normal human osterblasts. The extraction process comprises: extracting Toona sinensis with water to obtain a first extract, and filtering the first extract by a membrane to obtain a filtrate, and the Toona sinensis extract of the invention does not cause biological damages of normal bone cells. In addition, the invention further provides a pharmaceutical composition comprising the Toona sinensis extract.

The invention discloses a method for producing toona sinensis bud sauces. The preparation process comprises the following steps of: (1) selecting high-quality toona sinensis buds, carrying out impurity removal, cleaning, segmented color-protecting, blanching treatment and drying on the selected high-quality toona sinensis buds so as to obtain a product for later use; (2) adding edible oil into a double-layer heating pan, after the temperature of the oil rises to 80-120 DEG C, adding an antioxidant, and stirring for about 10 minutes; (3) adding fresh garlic, fresh onions and 1 / 6 part of salt, decocting the obtained object for about 45 minutes; (4) adding red peppers, sesames and 1 / 6 part of salt, decocting the obtained object for about 50 minutes; (5) adding the spare toona sinensis buds, and decocting the obtained object for about 60 minutes; (6) adding special powder, self-made 'fengjiao' zanthoxylum oil and 1 / 6 part of salt; (7) continuously stirring, and decocting the obtained product for about 60 minutes, and then taking the obtained product out of the pan; (8) carrying out filling and sterilization; and (9) carrying out packaging on finished goods. According to the invention, the taste of toona sinensis buds is kept, so that the toona sinensis bud sauce both has the characteristics of flavored table pickles, and has the spicy taste of chilli sauces, therefore, the toona sinensis bud sauce has appetizing dietary-therapy and health-care functions.

The invention discloses a toona sinensis tea paste processing method. In a toona sinensis tea paste, toona sinensis serves as a main raw material, and the toona sinensis tea paste is prepared by the steps of toona sinensis pretreatment, pulping treatment, enzyme treatment, tea powder extracting solution preparation, blending, crushing, tea paste preparation and the like. According to the tea paste processed by the method, the toona sinensis which is environment-friendly, healthy, rich in nutrition and wide in source serves as the raw material, so that the production cost is reduced; the new varieties and the nutritional ingredients of the tea paste are increased; the tea paste is portable, stable in color and luster, and pure in mouthfeel; the economic benefit is improved; the tea paste has the effects of diminishing inflammation and detoxicating, enhancing immunologic function, and lubricating the skin.

The present invention relates to a fish feed and particularly relates to a glossogobius giuris juvenile fish compound feed. The present invention also relates to a glossogobius giuris juvenile fish compound feed preparation method. The glossogobius giuris juvenile fish compound feed includes the following components in parts by mass: fish meal 17-29 parts, sweet potato vine powder 6-14 parts, green hay powder 7-13 parts, silkworm chrysalis meal 5-12 parts, artemisia capillaris 3-8 parts, lysimachia christinae 2-7 parts, perilla frutescens 2-6 parts, kalimeris indica 3-7 parts, ilex purpurea 2-5 parts, fresh ginger 2-6 parts, toona sinensis 1-5 parts, hibiscus esculentus 1-4 parts, fish oil 2-6 parts, honey 1-4 parts, olive oil 1-4 parts and compound multivitamins 1-4 parts. According to the energy metabolism patterns and nutritional needs of the glossogobius giuris juvenile fish, the present invention provides the glossogobius giuris juvenile fish compound feed to completely replace the fish meal. The glossogobius giuris juvenile fish fed by the compound feed is high in survival rates, low in feed coefficient and high in specific growth rates.

The invention discloses a Chinese-medicinal-herb-containing feed capable of increasing nutrition of eggs, prepared from the following raw materials in parts by weight: corn, soybean, wheat bran, shell powder, maize, sweet potato, carrot, pumpkin, dried tangerine or orange peel, curcuma powder, alfalfa, madder, croton leaf, Chinese alpine rush, freshwater snail shell, common buckwheat stem and leaf, poria cocos, shepherd's purse seed, litchi shell, amomum villosum shell, leek root, toona sinensis roem, lentil leaves and harmel. The feed disclosed by the invention can enhance nutritional quality of eggs and also can greatly reduce content of cholesterol in egg yolk and improve the content of conjugated linoleic acid in the eggs; and disease prevention and resistance capability of poultry can be enhanced, feeding survival rate is improved, and the quality of poultry feed is comprehensively improved.

The invention discloses dendrobium officinale spleen-invigorating appetizing vermicelli and a preparation method thereof, and the dendrobium officinale spleen-invigorating appetizing vermicelli is composed of the following raw materials by weight: 60-80 parts of wheat flour, 20-30 parts of buckwheat flour, 15-20 parts of konjac flour, 5-10 parts of water chestnut powder, 8-14 parts of hericium erinaceus powder, 5-10 parts of carrot seed powder, 35-45 parts of dendrobium officinale, 10-15 parts of purple asparagus, 6-12 parts of toona sinensis leaf, 4-8 parts of gynura crepidioides, 3-5 parts of bighead atractylodes rhizome, 2-4 parts of calamondin orange root, 1.5-2.5 parts of white plum, 2-3 parts of poria, 4-6 parts of cherry leaf, 2.5-4.5 parts of platycodon grandiflorum, 2-3 parts of salt, 0.2-0.3 part of soda and the proper amount of water. The dendrobium officinale spleen-invigorating appetizing vermicelli is smooth in quality, good in taste, cooking-resistant, rich in nutrition, and high in health care value, can well keep useful compositions of the dendrobium officinale and the like, and is applicable to large-scale production.

The invention discloses a preparation method of spicy black pickled vegetable. The spicy black pickled vegetable prepared according to the method is made from the following raw materials: radish leaves, carrot leaves, cabbage, Chinese cabbage, potherb mustard, green vegetables, flowering cabbage, cauliflower, Brassica campestris, lettuce leaves, caraway, cedrela sinensis, sweet potato leaves, kohlrabi leaves, garlic sprouts or young rape sprouts. The method comprises the following steps: pickling, sun-drying, fermenting and packaging. The spicy black pickled vegetable has smooth, salty, sweet, spicy and delicious taste; is suitable for the elderly and people with tooth problems; is a new type of edible pickled vegetables; and satisfies the consumer's demand. The spicy black pickled vegetable disclosed by the invention is made from the common vegetables by pretreatment, pickling and natural fermentation under special high temperature and high humidity conditions. Through fermentation, the organic components of the vegetable leaves are converted, so that the content of nutrients is increased, and the bitter and astringent taste of the vegetable leaves is removed. Therefore, the final product of spicy black pickled vegetable has a high quality, promotes the desire of people and stimulates the appetite.

The invention relates to a production method for high calcium Chinese toon sprouts, which comprises the following steps: kneading Chinese toon seeds to remove impurities, scalding the seeds, immersing the seeds in calcium chloride solution for presprouting, then sowing the seeds in a seedling raising disc and spraying calcium chloride solution, spraying calcium chloride solution again during the culture period, and obtaining the high calcium Chinese toon sprouts after 10 to 15 days of cultivation. The method has simplicity, feasibility and low cost, and provides people with effective and economical sprouts.

The invention discloses a method for preparing a leaf vegetable black pickle. The black pickle, which is prepared by the method, uses roots of radish leaves or roots of carrot leaves or cabbages or Chinese cabbages or potherb mustard or flowering cabbages or cauliflowers or lettuce leaves or caraway or tender leaves of Chinese toon or sweet potato leaves or leaves of black salted turnip or garlic sprout or tender rape seedlings as raw materials, is prepared by raw material processing, pickling, air-drying, fermentation and packaging and aims to enable more edible leaf vegetables to be further beneficially utilized. The preparation of the black pickle also aims to promote taste and quality of the pickle, overcome the defects of an existing pickle preparation method, sufficiently utilize vast leaf vegetable resources, prepare a novel pickle which has higher nutritive value, is more delicious in taste and can be kept for a long time, provide diversified pickle varieties, enable more people to enjoy delicious table pickles with nutritive value and particularly meet the requirements of old people and people with poor teeth for eating.

The invention discloses a non-destructive full picking and bundling portable bearing device for toona sinensis. The non-destructive full picking and bundling portable bearing device for the toona sinensis comprises a lotus leaf-like non-destructive picking mechanism, a slow rebound bearing fixing mechanism, a funnel-shaped semi-closed glide tube, a toona sinensis glide alignment transmission mechanism, a toona sinensis bundling mechanism and a toona sinensis loader, wherein the lotus leaf-like non-destructive picking mechanism is arranged on the slow rebound bearing fixing mechanism; the funnel-shaped semi-closed glide tube is also disposed on the slow rebound bearing fixing mechanism; the toona sinensis glide alignment transmission mechanism, the toona sinensis bundling mechanism and thetoona sinensis loader are all arranged in the slow rebound bearing fixing mechanism; the toona sinensis glide alignment transmission mechanism is disposed on a feed inlet of the slow rebound bearing fixing mechanism; the toona sinensis bundling mechanism is arranged right below the rear end of the toona sinensis glide alignment transmission mechanism. The non-destructive full picking and bundlingportable bearing device for the toona sinensis belongs to the technical field of toona sinensis picking machinery. The non-destructive full picking and bundling portable bearing device for the toona sinensis has the advantages of doing no damage to toona sinensis buds and branches, realizing full picking of the toona sinensis, and realizing real-time neat bundling of the picked Toona sinensis.

The invention discloses a method for preparing a health protection tea from toona sinensis leaves serving as raw materials. The tea leaves produced by the method have certain effect on the symptoms such as skin and external diseases, alopecia, hot eyes, lung heat and cough, prolonged diarrhea and dysentery, perianal abscess and hematochezia, metrorrhagia and metrostaxis, and the like. Meanwhile, if being taken frequently, the health protection tea contributes to enhancing body immunity, has a good effect of smoothing skin, and is good health-care and beautifying food. The method comprises the following steps of: collecting large and thick toona sinensis leaves at the end of spring and the beginning of summer, wherein the toona sinensis leaves have nutrient components and the best medicinal effect; cleaning the collected toona sinensis leaves with clean water and draining, removing leaf stems, extracting thick and hard leaf veins, placing in a bamboo basket, soaking in a boiling water boiler at the temperature of 100 DEG C for 2 to 3 minutes, and immediately spreading out and cooling; and transversely cutting the cooled toona sinensis leaves into threads with a knife, placing on a smooth wood board, lightly rubbing for 3 to 5 minutes with hands, spreading flatly on a bamboo curtain, and airing at a ventilated place or drying in a drying room.

The invention discloses anti-fatigue soybean milk and a preparation method of the soybean milk. The soybean milk is prepared from the following raw materials: soybean meal, green gram starch, sweet potato flour, stigmata maydis, toona sinensis leaf, ginseng, paniculate microcos leaf, rainbow conk, astragalus mongholicus, codonopsis pilosula, cimicifugae foetidae, gorgon euryale seed, Chinese yam, crinite pogonatherum herb, adhesive rehmannia leaf, sunflower seed, pomegranate seed, arabidopsis thaliana, dragon's tongue leaf, royal jelly, sweet potato leaf, spinach and appropriate amount of pure water. The preparation method disclosed by the invention is simple; the prepared anti-fatigue soybean milk uses the soybean meal, the green gram starch and the sweet potato flour as the raw materials, and is rich in nutrient, low in fat, and high in plant protein; a plurality of anti-fatigue Chinese medicines such as the astragalus mongholicus, the codonopsis pilosula, the cimicifugae foetidae, the gorgon euryale seed and the Chinese yam and anti-fatigue vegetables such as the spinach are added into the soybean milk; and the soybean milk is refreshing, delicious, and fragment in smell and has the effects of refreshing oneself and resisting fatigue.

The invention discloses a food flavor enhancer with a spicy flavor and a preparation method thereof, which is prepared from the following raw materials in parts by weight: 50-60 baker's yeast, 0.1-0.2 neutral protease, 0.1-0.2 chitinase, and 25 minced fish ‑28, potato protein powder 14‑16, mushroom extract 0.01‑0.02, tempeh powder 2‑3, seabuckthorn seed oil 0.4‑0.5, sucrose fatty acid ester 0.1‑0.2, August melon puree 3‑4, cauliflower powder 2‑3 , Toon Leaf 7‑8, Okra 5‑6, Pea Powder 13‑15, Arrowroot Powder 8‑10, Chicken Sauce 5‑6, Orange Peel Extract 0.1‑0.2, Pleurotus eryngii Powder 14‑16, Chili Powder 0.2‑0.3 , Sesame paste 2‑3. The invention can improve the flavor and mouthfeel of food, increase people's appetite, improve the processing performance of food, remove bad smell and prolong the shelf life of food.

The invention belongs to the field of preparation of fruits and vegetables preservation preservatives, and particularly relates to a plant essential oil composite chitosan citrus film preservative which comprises raw materials as follows: 0.6-1.2%(v / v) of compound plant essential oil, 1.2-1.8 wt% of chitosan, 0.5-0.8 wt% of a toona sinensis and eleochairis toberosa peel composite extracting solution, 180-220 mg / L of natamycin, 0.5-1.5 wt% of CaCl2, and the balance of distilled water. The compound plant essential oil is formed by mixing ponkan essential oil and tea tree essential oil in a volume ratio of 1:1. The plant essential oil composite chitosan citrus film preservative prepared by the invention achieves a chemical preservation effect in a disease-resistant aspect, is obviously superior to chemical preservation in aspects of fruit aging prevention and quality, is low in cost and safe, and can replace chemical preservation of citrus fruits.

The invention discloses a production method of a selenium-rich Chinese toon sprout seedling vegetable. The production method of the selenium-rich Chinese toon sprout seedling vegetable is characterized by comprising the steps of seed selection, seed treatment, seed germination accelerating, matrix treatment, seeding, growth management, harvesting and the like. According to the production method, Chinese toon seeds are blanched and then soaked in a solution containing selenium, bacteria attached to the surfaces of the Chinese toon seeds can be killed, and the selenium content in the Chinese toon sprout seedling vegetable is increased; by controlling the growth temperature and illumination of the Chinese toon sprout seedling vegetable, the Chinese toon sprout seedling vegetable is tender in growth and tastes delicious; by spraying a solution containing selenium to the Chinese toon sprout seedling vegetable in the growth process, the selenium content in the Chinese toon sprout seedling vegetable can be obviously increased, the demand of the human body for selenium in most selenium-deficient areas in China, the quality of the Chinese toon sprout seedling vegetable can be improved, VC, soluble sugar and other ingredients can be increased, and the Chinese toon sprout seedling vegetable with the aroma is more suitable for being eaten by most people; meanwhile, the selenium absorptivity is improved, the growth period is shortened, and the selenium-rich Chinese toon sprout seedling vegetable is suitable for large-scale production.

The invention mainly relates to the technical field of planting, and discloses a cultivation method of selenium-enriched toona sinensis. The method includes the steps of seed soaking, low-temperature refrigeration, selenium-enriched treatment and seed germination; the method is simple, the obtained toona sinensis is blackish green in color and luster, thick in flavor, fresh, crisp and palatable, the selenium content reaches 23.78 micrograms per 100 grams, the quality of the toona sinensis is improved, and compared with traditional toona sinensis, the economic income of the obtained toona sinensis is increased by 21.4%; the toona sinensis is soaked in a dietary-alkali solution, the softening of seed wing membranes is accelerated, the seed dormancy is broken, the sprouting is accelerated, and the work efficiency is improved; the low-temperature refrigeration is conducted on seeds, the stress resistance of the seeds is stimulated, the activities of dormancy substances in the seeds are reduced, the sprouting of the seeds is accelerated, and the absorption on nutrient components is promoted; selenium-enriched nutrient liquid is continuously sprayed on the refrigerated seeds many times, and the selenium-enriched nutrient liquid is obtained through fermentation and extraction, wherein the fermentation is conducted under the effect of beer yeast; the selenium-enriched nutrient liquid provides abundant nutrients and has anti-bacteria and pest killing effects, the stress resistance of the toona sinensis seeds is improved, so that the toona sinensis grows strongly, and the production efficiency is improved.