2450 results about "Vitis vinifera" patented technology

The invention provides intelligence-reinforcing health-care dried bean curd. The intelligence-reinforcing health-care dried bean curd is processed from raw materials of, by weight, 100 parts of black soybeans, 4-6 parts of Chinese hawthorn seeds, 1-3 parts of black sesame, 1-3 parts of walnut, 3-5 parts of loofah, 3-5 parts of kiwi fruit, 4-6 parts of longan pulp, 5-7 parts of grapes, 3-5 parts of ginseng, 4-6 parts of poria, 2-3 parts of dens draconis, 1-2 parts of polygala root, 1-2 parts of acanthopanax and 1-2 parts of sunflower discs. The intelligence-reinforcing health-care dried bean curd is prepared by boiling the intelligence-reinforcing raw materials to soup, soaking the raw beans, using mixed liquor of the nourishing soup and water as soybean milk grinding water for soybean milk grinding, filtering, boiling soybean milk, adding intelligence-reinforcing flavoring materials, pointing halide, pressing, marinating, packaging and sterilizing. The dried bean curd has nutrient of conventional dried bean curd, as well as has functions of intelligence reinforcing and health care, and is aromatic in taste.

Disclosed is a composition comprising at least two of the following ingredients: Magnolia extract, honokiol, humulus lupulus extract, hesperidin methyl chalcone, gotu kola, dipeptide valyl-tryptophane, palmitoyl tetrapeptide-3, corylus avellana bud extract, centella asiatica extract, cucumis sativa extract, morus alba extract, hibiscus sabdariffa flower extract, vitis vinifera extract, ascorbyl glucoside, citrus medica limonum extract, avena sativa kernel extract, hydrolyzed soy protein, aniseed myrtle extract, tasmania lanceolata leaf extract, artemisia abrotanum extract, or citrus grandis fruit extract or any combination thereof. Also disclosed are methods of treating skin conditions by topically applying the composition to skin.

The invention discloses an edible fungus culture medium with grape branches as a main raw material, and an edible fungus culturing method. The culture medium comprises, by weight: 77-80 parts of grape branch chips, 18-22 parts of wheat bran, 0.5-2 parts of gypsum, 3-5 parts of corn flour, 0.5-2 parts of potassium dihydrogen phosphate, and 0.5-2 parts of magnesium sulfate. According to the invention, grape farming offcuts are sufficiently utilized, and wastes are turned into useful matters. Grape branches contain various nutrients such as glucose. Therefore, compared with prior arts, no additional sugar is needed in the culture medium, such that cost is reduced, and process is simplified. The grape branches are used for substituting miscellaneous wood, such that the chopping of miscellaneous wood is reduced. Therefore, the culture medium and the method are beneficial for environment protection.

The invention provides a manufacturing method of a pomelo three-fruit wine and belongs to the technical field of wine brewing. By the manufacturing method, the problems that in the prior art, the fruit wine manufactured from single fruit used as a raw material has single wine taste and limited nutritional value and health-care function are solved. The manufacturing method of the pomelo three-fruit wine provided by the invention comprises: mixing pomelo raw wine, grape raw wine and mulberry raw wine in proportion, and then adding maltose into the mixture to prepare a base wine; adding egg white and honey into the prepared base wine, adding the mixture into a sterile barrel for fermentation, and filtering after fermentation to obtain a fermentation broth; adding the fermentation broth into the sterile barrel and aging; and filtering the aged wine, filling and sterilizing to obtain the pomelo three-fruit wine. The manufacturing method of the pomelo three-fruit wine provided by the invention is simple in process and low in manufacturing cost; and the obtained pomelo three-fruit wine has the advantages of good clearness and transparency, pure and soft taste, smooth taste, fragrant flavor, high nutritional value and good health-care effects.

An antioxidative composition containing: (a) an active component selected from the group consisting of (i) at least two extracts selected from the group consisting of Vaccinium myrtillus, Trifolium pratense, Vitis vinifera and Thea vinensis; (ii) at least two active components selected from the group consisting of anthocyanosides, isoflavone glucosides and polyphenols; and (iii) mixtures thereof; and (b) a co-active component selected from the group consisting tocopherol, ascorbic acid and mixtures thereof.

Antioxidant cosmetic skin care compositions formulated to combat conditions associated with free radical damage and oxidative stress are provided. The compositions contain effective amounts of one of several active agents, including an agent derived from one or more of the plant species: Lycium barbarum, Punica granatum, Vitis vinifera, Aspalathus linearis, and Camellia Sinensis as well as cosmetically acceptable carriers. These cosmetic compositions find use in improving the appearance of aged or damaged skin.

The invention discloses a three-dimensional circulation planting and culturing method of a vineyard with a multispan greenhouse. In the method, the spatial and ground resources of the vineyard with the multispan greenhouse are efficiently utilized through combining planting with culturing; and more specifically, in a vitis vinifera rain-shielding greenhouse at the coastland of JiangSu province, high-quality forage grass is planted and geese eating grass are cultured, thus forming an 'upper fruit (vine)-middle geese-lower grass-manure land (excrements)' three-dimensional circulation system' which is characterized in that the forage grass is used for feeding the geese, the excrements of the geese can increase the organic fertilizers of soil and are supplied to the growth of the vine and thegrowth of the forage grass. According to the invention, the defects of root damage, soil layer damage and influences on economic benefits caused by culturing chickens in the vineyard can be overcome.The vineyard utilizing the method disclosed by the invention does not require any fertilizer and pesticide, the occurrence of worm grass damage can be reduced, the yield of the vine is increased, andthe goose production efficiency is increased.

The embodiment of the invention provides a facility grape early-maturing promoting culture method, and relates to the field of agricultural planting. Time to market of facility grapes can be 10 to 20 days earlier than time to market of conventional early-maturing promoting culture grapes, and economic benefits are increased. The method includes the steps that during the secondary expansion period of the facility grapes, 2 to 3 bud eyes are reserved on a mother branch in advance, and the mother branch serves as a main fruiting branch in a next year; the reserved 2 to 3 bud eyes grow into young sprouts under the normal management condition and reach the degree of lignification before artificial hibernation of the facility grapes, flower bud differentiation is ahead of time, and the facility grapes bloom and bear fruits in advance.

The invention discloses a method for cultivating grapes yielding twice per year. The method specifically includes the steps of trimming short branches in the first ten days and the middle ten days of January, and covering a greenhouse to raise the temperature half a month after trimming; spraying a 2% hydrogen cyanamide solution for accelerating germination after the temperature per day in the greenhouse reaches 10 DEG C; cultivating the grapes instead in a rain-shielding mode in the middle ten days of May; dressing a magnesium and potassium mixed fertilizer on the first batch of fruits once in the expansion period, wherein the first batch of fruits ripen in July and August; conducting secondary trimming half a month after the first batch of fruits are harvested, reserving four to six buds at the base part of each mother branch, and dispersing and removing leaves; smearing two buds at the top end of each branch with a 2% hydrogen cyanamide solution for accelerating germination after trimming; applying an organic fertilizer once before the second batch of fruits sprout, wherein the amount of the consumed organic fertilizer accounts for one third the total amount of consumed fertilizers in the whole year; dressing a magnesium and potassium mixed fertilizer on the second batch of fruits once in the expansion period, covering the greenhouse for preserving the heat in the last ten days of October and the first ten days of November, wherein the second batch of fruits ripen before and after the New Year Day. By means of the method, the yield of the grapes is effectively increased by about 30% to 50%, quality is improved, the supply period of fresh grapes is adjusted, and economic benefits of grape plantation in regions in the south of Yangtze River are remarkably improved.

The invention relates to a grape ice cream which comprises the following components: 30-35% of non-dairy cream, 10-15% of milk powder, 8-12% of white granulated sugar, 0.2-0.3% of sucrose fatty acid ester, 0.1-0.2% of xanthan gum, 0.1-0.15% of grape essence and the balance of water. A preparation method of the grape ice cream comprises the following steps of: evenly mixing the white granulated sugar, the sucrose fatty acid ester and the xanthan gum; slowly adding into water of 30-35 DEG C while stirring, and dissolving; then, adding the milk powder, dissolving, evenly stirring, heating to 80+/-2 DEG C, keeping the temperature for 15 minutes, and cooling to room temperature; then adding the grape essence, and evenly stirring; whipping the non-dairy cream at 10-15 DEG C until the non-dairy cream expands 3.0-3.5 times; and then, slowly adding the mixture into the whipped non-dairy cream while stirring at a low speed, evenly stirring, and freezing at (-18)-(-22) DEG C for more than 12 hours to obtain the grape ice cream. The invention is especially applicable to baking workshops such as cake shops, bakeries and the like.

The invention relates to a technology of producing vinegar, in particular to a method for producing grape vinegar through mixed fermentation of grapes and grains, and aims at solving the problems existing in the prior art which utilizes grapes as raw materials to produce fruit vinegar, such as simple production technique and ordinary flavor, etc. The method comprises the following steps: (1) grape pulp preparation: mashing grapes to obtain the grape pulp; (2) alcoholic fermentation; (3) acetic fermentation; (4) smoking, fermenting and pouring vinegar; and (5) ageing. Compared with the prior art, the invention is characterized in that the grape pulp and the grains are subjected to the mixed fermentation and proper fermentation parameters are selected; relative to fruit vinegar of a single variety in the prior art, the vinegar obtained through the invention combines the comprehensive advantages of mature vinegar and the fruit vinegar; and the invention comprehensively utilizes all the essences of the grapes instead of only using grape skin, and the produced vinegar has comprehensive nutritional ingredients and flavoring substance.

The sweet white grape wine brewed with Guirenxiang grape has the physical and chemical indexes of: alcohol content 16 +/- 1.0 vol%, total sugar 170-190g/L, total acidity 7.0-9.0g/L, free SO2 30-50 mg/L, total SO2 less than 200 mg/L and volatile acid less than 1.5 g/L. It is brewed with Guirenxiang grape juice as material, and through squeezing, clarifying, freezing, concentrating, fermenting, blending, ageing, sterilizing, filtering and packing. The sweet white grape is sweet and sour, spicy, and with rich nutrients and health functions.

The invention relates to a method for dyeing with a dye extracted from a grape beverage and grape seeds as waste resources in wine industry processing, which is characterized in that a grape seed pigment solution is adopted to dye protein fiber fabrics such as wools, silks and the like with a directly dyeing method or an aluminium ion and iron ion pre-mordant dyeing method. A dyeing technology has the following parameters: the bath ratio of (25-50):1, a dye bath pH value of 3-5, the grape seed dosage of 1-6 percent (o.w.f), dyeing temperature of 30 DEG C, temperature rise rate of 1-3 DEG C/min, temperature rising to 80-100 DEG C and insulation time of 60-120min. The aluminium ion and iron ion pre-mordant dyeing method is characterized by comprising the following steps of, firstly, carrying out pre-mordant dyeing on the protein fiber fabrics by adopting aluminium ions and iron ions, and putting the protein fiber fabrics such as the wools, the silks and the like into a grape seed pigment dye bath to dye. Fabrics in different colors can be obtained by adopting different mordants. The invention can efficiently utilize grape seed waste resources and expand the application field of completely nontoxic grape seed pigments.

The invention provides a method for making fermented jam. The method comprises the following steps of: performing enlarge cultivation, the preparation of powder freeze-drying strains and the compounding of compound bacterium fermenting agent freeze-dried powder on lactobacillus rhamnosus, lactobacillus paracasei subsp. paracasei, streptococcus thermophilus and candida utilis which serve as original strains to obtain compound bacterium fermenting agent freeze-dried powder; preparing clean fruits into fruit pulp by using a colloid mill, adding white granulated sugar in an amount which is 6 percent of the weight of the fruit pulp, and stirring fully for completely dissolving the sugar to get fruit pulp added with the sugar; and sterilizing the fruit pulp added with sugar by instant sterilizer at the superhigh temperature of 142 DEG C for 3 seconds, cooling to the temperature of 37 DEG C, adding the compound bacterium fermenting agent freeze-dried powder in an amount which is 0.03 percent of the weight of solid matters in concentrated grape fruit juice added with the sugar, standing at the temperature of 37 DEG C, fermenting for 48 hours, and packaging the fermented fruit pulp under aseptic condition to obtain the finished compound probiotic fermented jam.

The invention discloses a grape planting method, which comprises: land selection, selection of strong seedlings, seedling garden management, management after planting, prevention and control of plant diseases and insect pests and in-time picking. Grapes cultured with the method have the advantages of robust growth, high growing speed, high yield, good quality, high fruit sugar degree, good taste and high quality; moreover, a soil conditioner adopted in the method can be used for activating soil and increasing fertilizer efficiency and has the effect of assisting in releasing potential nutrients in the soil, and the transformation rate of nitrogen in the soil is up to 5-10 percent; compared with the conventional way of application of a chemical fertilizer, the method has the advantages that the yield of grapes is increased by 17-20 percent per mu on average.

The invention discloses rose-grape wine and a preparation method thereof. The rose-grape wine is prepared from the following raw materials: 10-12 parts of rose, 8-10 parts of chamomile, 60-80 parts of grape, 30-40 parts of mulberry, 20-30 parts of leaves of rhizoma fagopyri cymosi, 10-12 parts of lotus leaf, 60-80 parts of glutinous rice juice, 2-4 parts of grape-fruit flower, 3-4 parts of vaccinium bracteatum thunb leaf, 3-5 parts of fructus rosae, 2-3 parts of ginseng leaf, 2-3 parts of sanchi flower, 2-3 parts of motherwort and 8-10 parts of honey. The rose-grape wine prepared by the invention integrates the nutritional and functional components of the leaves of rhizoma fagopyri cymosi, and through fermentation for several times, the dissolution rate of active ingredients of a finished product is enhanced, so that the product is easy to be digested and absorbed by human body; and meanwhile, taste is improved and palatability is enhanced; the rose-grape wine is yellow-red and bright in color, sweet and mellow in taste, and is smooth and palatable; at the same time, by blending traditional Chinese medicinal components to the formula of the raw materials, unpalatable medicine flavor caused by conventional extraction is eliminated, and health care value is also improved; and the rose-grape wine has the functions of enriching blood and promoting blood circulation, tranquilizing and calming nerves, preserving health and resisting aging, etc., and the rose-grape wine is capable of regulating and improving sleep quality, losing weight and keeping fit.

The invention relates to a brewing process for pink wine, belonging to the brewing technical field of pink wine. The brewing process aims to solve the technical problem that a pink wine brewing method that dipping is performed at low temperature for a short time and malo-lactic fermentation time is short. The technical scheme adopted by the invention is as follows: the brewing process for pink wine comprises the following steps: dipping crushed grape dregs at 10-15 DEG C; heating a dipped grape clean liquid to 16-18 DEG C for alcoholic fermentation; controlling the fermentation temperature at 16-18 DEG C; converting wine after alcoholic fermentation to a malo-lactic fermentation tank; heating to 18-20 DEG C; adding lactic acid bacteria 31MBR; when the content of malic acid is reduced to zero, stopping fermentation. Ordinarily, malo-lactic fermentation time for common wine is 1-2 months, while just about 35 days are required for fermentation according to the process provided by the invention, so that the wine brewing time is extremely shortened. By adopting dipping at low temperature for the short time, the pink wine is relatively high in quality.

The invention discloses a high-vertical-rack grape cultivation method, which comprises the following steps that after young shoots grow out of a grape seedling, a robust shoot is selected, guided and tied on a vertical bar and is used as a trunk to cultivate, and when the trunk grows to an extent exceeding a bearing line, the top end of the trunk is removed and pinched; side shoots below pinchingpositions are selected as a main vine to cultivate along the direction of the bearing line and are tied on the bearing line; medium and short shoot branch groups are cultivated on the two sides of the main vine in a staggered way, buds on the branch groups are cultivated as bearing branches or foliage branches, the foliage branches and preparatory branches are not specially cultivated, all bearing branches and foliage branches on the branch groups are not artificially tied and bearing branches which bear fruits in the same year are used as permanent bearing branches to cultivate; and when theyoung shoots of the medium and short shoot branch groups are semi-lignified, the young shoots are kept to grow horizontally or obliquely downwards through artificial shoot twisting. Compared with theexisting grape cultivation rack cultivation method, the high-vertical-rack grape cultivation method has the advantages that more labor and line materials are saved, the mechanical pruning is facilitated, the growth vigor is naturally alleviated, the development of branches is good, the quality of fruits is high, the high yield and the stable yield are facilitated and the popularization and the implementation are facilitated.

The invention relates to bacillus amyloliquefaciens Mg116 and a method for preparing a suspending agent from bacillus amyloliquefaciens Mg116 fermentation broth. The bacillus amyloliquefaciens Mg116 has the collection number of No.3967 in the CGMCC (China General Microbiological Culture Collection Center). The preparation can be used for effectively preventing and treating the grape, watermelon and strawberry anthracnose caused by glomerella cingulata which is a plant pathogenic fungus.

The invention provides mulberry wine and a preparation method thereof. The mulberry wine is prepared from two groups of raw material by weight percent: the components of the first group of raw material and the weight percent of the contents are as follows: 85-93% of fresh mulberries, 4-7% of honey and 3-8% of yeast; the components of the first group of raw material and the weight percent of the contents are as follows: 60-70% of stem-removed fresh grapes, 4-8% of medlar, 2-6% of Polygonum multiflorum, 2-5% of Astragalus mongholicus, 2-6% of liquorice, 0.3-0.5% of Cordyceps, 10-15% of white sugar and 3-8% of yeast. The preparation method of the mulberry wine comprises a preparation method of first semi-finished product mulberry wine, a preparation method of second semi-finished product mulberry wine, and a method for synthesizing the finished product of the mulberry wine. The mulberry wine provided by the invention has a rich flavor, has nutritional values of grapes and other compositions and has a health-protection function, and also solves the problem that the mulberries are not easy to be stored and cannot be supplied to people to eat all the year around. The preparation method provided by the invention has the advantages of simple and feasible method, short production period, low cost and production in a large scale.

The invention relates to a processing method of rose aromatized wine, which comprises the following steps: (1) grading Merlot grape fruit, sufficiently washing with water, crushing, squeezing, and adding sodium metabisulfite to obtain a grape mash; (2) adding Kushui roses, of which calyces are removed, into the grape mash, mixing, removing stems, and crushing to obtain a grape liquid; (3) adding activated pectinase into the grape liquid for impregnation for 36-48 hours, adding activated yeast, and fermenting at 22-27 DEG C by a conventional process; when the primary fermentation finishes after 10-12 days, separating new artesian wine, storing the wine in a closed fermentation tank, and carrying out secondary fermentation under the condition of not removing skin residues; when the secondary fermentation finishes after 60-90 days, removing wine legs, fully storing the wine in a tank for 2-3 months, adding chitosan and bentonite, and clarifying for 2.5 hours, thereby obtaining the clarified wine; and (4) filtering the clarified wine, adding sodium metabisulfite, sterilizing by a conventional process, and bottling. The invention has the advantages of simple production technique, low cost and low pollution.