189 results about "Zanthoxylum armatum" patented technology

The present invention relates to a formulation of herbal toothpowder or toothpaste for gums and teeth, which comprises of powder or paste of Zanthoxylum armatum (20-25%), Zingiber officinale (25-30%), Santalum album (8.25-8.5%), Spilanthes calva (2.0-2.5%), Pistacia lentiseus (2.0-2.5%), Quercus infectoria (8.0-8.5%), Usnea longissima (1-4%), as well as roasted alum and common salt.

A zanthoxylum armatum total alkaloids extract, and a preparation method and an application thereof are provided. The preparation method comprises the steps: (1) smashing roots, stems, leaves and fruits of zanthoxylum armatum, and sieving with a 20-100 mesh sieve to obtain a crude zanthoxylum armatum; (2) extracting the crude zanthoxylum armatum with ethanol in a concentration of 50%-95%, filtering to recover the ethanol, concentrating to obtain an ethanol extract, then adjusting pH to 1-5 with hydrochloric acid, sulfuric acid or other acid reagents, standing overnight, filtering, then adjusting pH of the filtered liquid to 9-12 with sodium hydroxide, aqua ammonia or other alkali reagents, and standing overnight; and then extracting by chloroform to obtain the total alkaloids extract. The extract is used for preparation of drugs for treating pain and inflammation.

The invention discloses a method for extracting a numb-taste substance from Zanthoxylum armatum DC. The method comprises the following steps: processing Zanthoxylum armatum DC. to obtain a Zanthoxylum armatum DC. powder, carrying out 95% ethanol reflux extraction to obtain an extract liquor, firstly carrying out silica-gel column chromatography, then carrying out ODS column chromatography and finally purifying by the use of Sephadex LH-20; suspending a numb-taste substance monomer obtained after preparative HPLC separation in water for 1-2 h, removing a volatile matter by high vacuum, and freeze-drying twice to obtain a powdery numb-taste substance monomer; and keeping the product in a dark place after vacuum packaging. According to the method, a numb-taste substance monomer with a large number of varieties and high purity can be obtained by an advanced separation purification technology, and a plurality of requirements can be met.

This invention relates to novel dental compositions and methods for preventing dental plaque and caries formation and generally for inhibiting tooth decay and brightening/whitening teeth/mouth ulcer. The compositions of this invention comprise herbs such as Citrus karna raf, Zanthoxylum armatum D.C. and Azadirachta indica A. Juss. there of which can be combined with pharmaceutically acceptable carriers or diluents to be administered in the form of conventional dental compositions. The compositions of the present invention also preferably contain Mint.

The invention discloses an antibacterial mildew preventive for paper. The antibacterial mildew preventive comprises Hypericum Japonicum, Coriarifa Nepalensis, Urena Lobata, Blastus Cochinchinensis, Radix Ranunculi Ternate, affine cudweed, Artemisia Dubia, sticktight, Radix Litsea Cubeba, Gnetum Montanum, Sanicula Chinensis, leaves of Premna Microphylla Turcz, Zanthoxylum Armatum, Litsea Cubeba, Patrinia Scabiosaefolia, Myrsine Africana, Schima Argentea and Teucrium Viscidum. The antibacterial mildew preventive has the advantages that the antibacterial mildew preventive is made from pure traditional Chinese medicine, and is simple to prepare, low in cost, safe, poisonless, green and environment friendly; extract is purified by DM130 resin, and accordingly, color and printing effect of the paper are not influenced; the adding amount is low, and distilled water is added for dilution during use of the antibacterial mildew preventive; the antibacterial mildew preventive can be added into paper pulp to prepare brand new paper, or directly smeared on the surface of the paper to transform used paper; firm adhesion is achieved, traces are avoided, the antibacterial mildew preventive is convenient to use, and cost is saved; various antibacterial mildew prevention elements are added, the antibacterial mildew preventive has a natural plant scent and can resist bacteria and prevent mildew, allergy is avoided, smoothness in printing and writing is kept, paper flexibility is not influenced, and weaving is facilitated.

The invention discloses noodle sauce with flavor of Chinese prickly ash/zanthoxylum armatum and sesame paste as well as a preparation method thereof, and relates to the technical field of food processing. The noodle sauce with the flavor of the Chinese prickly ash/zanthoxylum armatum and the sesame paste is characterized by being prepared from the following raw materials: sesame paste, salad oil,chili pepper powder, Chinese prickly ash, sesame oil, white sesame seeds, paprika oleoresin, zanthoxylum armatum oil, oily essence with flavor of Chinese prickly ash/zanthoxylum armatum and sesame paste, edible salt, white granulated sugar, monosodium glutamate, xanthan gum, disodium-5'-ribonucleotide, a yeast extract, light soy sauce, water, and vegetables. The preparation method of the noodle sauce disclosed by the invention is simple; moreover, no preservative is added during the preparation process, so that, the noodle sauce is safe and assured. The noodle sauce combines numb taste of theChinese prickly ash/zanthoxylum armatum with sesame flavor of the sesame paste; and thus, the prepared noodle sauce has unique combined flavor of the Chinese prickly ash/zanthoxylum armatum and the sesame paste. The prepared noodle sauce is mellow in aroma, refreshing in taste, low in salt content and free of peculiar smell, and meets the DBS51/003-2016 standards in terms of various indicators; and thus, the noodle sauce is safe and healthy.

The invention discloses spicy canned pork luncheon meat. The spicy canned pork luncheon meat is prepared from the following raw materials in parts by weight: 60 to 75 parts of pork, 6 to 8 parts of corn starch, 3 to 5 parts of zanthoxylum armatum oil, 2 to 3 parts of chili oil, 1 to 1.5 parts of table salt, 0.5 to 1.5 parts of white granulated sugar, 0.001 to 0.003 part of sodium glutamate, 0.005to 0.02 part of sodium tripolyphosphate, 0.005 to 0.02 part of sodium pyrophosphate, 0.2 to 0.5 part of carrageenan, 0.01 to 0.04 part of dried chili powder, 0.04 to 0.06 part of D-sodium erythorbate,0.03 to 0.06 parts of spice, 10 to 16 parts of flake ice, 0.1 to 0.5 part of ganoderma lucidum polysaccharide, 0.1 to 0.6 part of gastrodia elata polysaccharide and 0.1 to 0.8 part of astragalus polysaccharide. The canned meat disclosed by the invention has the characteristics of great color, aroma and taste and the immunity of human bodies also can be remarkably improved.

The invention discloses a high-efficiency processing method of zanthoxylum armatum oil. The method comprises the steps of preparing materials, primarily soaking, performing ultrasonic heating extraction, performing oil-residue separation, depositing, filtering and packaging, wherein the step of performing ultrasonic heating extraction is performed by putting a mixture of plant oil and zanthoxylum armatum fruits into a plastic or ceramic container in a layered manner, controlling the thickness of each layer of the mixture to be 8-10 cm, putting the container into a microwave furnace, heating to 120-130 DEG C, standing, cooling to indoor temperature, repeatedly heating and standing for 3 times in the way, and extracting the mixture at the ultrasonic vibration frequency of about 24.5 hundred million times/second and the low temperature. According to the method, the extraction time is short, the extraction temperature is low, the extraction process is complete, the extraction efficiency is high, the potential safety hazard can be reduced, and the production of all zanthoxylum armatum oil is facilitated.

The invention discloses a prevention and treatment method of edible lily anthracnose; the method comprises the steps of preparing the medicament prepared by the following raw materials by weight: 1 part of 25% prochloraz missible oil, 10-15 parts of celastrus orbiculatus, 8-10 parts of radix euphorbiae lantu, 8-12 parts of Rhizoma Coptidis, 5-10 parts of Zanthoxylum armatum, 2-3 parts of Royal Paulowinia Flower extract, 10-15 parts of potassium chloride and 1-2 parts of boron fertilizer; mixing the raw materials, adding 1200-1500 times amount of water to the mixture and evenly spraying on the whole plant in the annual June-July before the plant are affected with edible lily anthracnose or when early scabs appear, and spraying for 1-3 times every other week; the method provided by the invention has significant prevention and treatment effect on the edible lily anthracnose and the prevention and treatment effect is good; the prevention and treatment method can effectively inhibit the occurrence and development of anthracnose, so as to increase the high yield of edible lily.

The invention provides a method for simultaneously determining flavor substances in pepper and/or zanthoxylum armatum and oil products. The method is characterized in that a high performance liquid chromatography method is used for detection. The method comprise the following operation steps of (1) preparing a reference product solution; (2) preparing a test sample solution; (3) respectively sucking the reference product solution and the test sample solution to be injected into a liquid chromatograph. The method for simultaneously determining flavor substances in pepper and/or zanthoxylum armatum and oil products can be used for simultaneously determining the chemical ingredients of hydroxyl-alpha-sanshool, hydroxyl-beta-sanshool and hydroxyl-gamma-sanshool causing the numb taste and the chemical ingredients of limonene and linalool causing the fragrance taste in the flavor substances in pepper and/or zanthoxylum armatum and oil products. The method is simple and convenient; the resultis reliable; important significance is realized on the quality control of the pepper and/or zanthoxylum armatum and relevant products and the scientific evaluation; good application prospects are realized.

The invention relates to a selenium-enriched plant nutrient solution and a preparation method thereof. The selenium-enriched plant nutrient solution comprises a component A and a component B, whereinthe component A comprises the following components in percentage by weight: 20-32% of Chinese yew branches and leaves, 25-28% of pine needles of Pinus massoniana, 25-28% of garlic stems, 6-8% of Zanthoxylum armatum leaves and 12-16% of industrial sodium selenite powder, and the component B comprises the following components in percentage by weight: 13-30% of medical stone, 22-25% of germanite, 8-10% of tourmaline, 23-25% of volcanic rock, 8-10% of verdelite, 1-3% of rare earth terbium, 1-3% of rare earth ytterbium, 4-6% of light rare earth and 3-5% of neodymium iron boron. The selenium-enriched plant nutrient solution has obvious effect in application practice, breaks through the limitation of using organic matters and organic fertilizers to improve soil in the traditional method, and usesa chemical principle to improve the soil. The method is simple and has quick effect. The product is tried and popularized in Chengdu, Deyang, Zizhong, Guang 'an and other cities in Sichuan Province,increases the yield by 5-30%, improves the product quality and improves the acid-base balance of the soil to achieve a very good effect.

The invention discloses a preparation method of spicy flavor zanthoxylum armatum oil. The spicy flavor zanthoxylum armatum oil is prepared from the following raw materials of, in parts by weight, 100-150 parts of fresh zanthoxylum armatum and 250-400 parts of rapeseed oil, the preparation method mainly comprises the following steps of selecting 80% mature fresh zanthoxylum armatum, removing impurities, cleaning, and air-drying surface moisture for later use; pouring the primary finished rapeseed oil into a pot, heating the rapeseed oil to 180 DEG C, adding the treated fresh zanthoxylum armatum, turning off the fire, then extracting at room temperature for 6 hours, filtering to obtain an original zanthoxylum armatum oil, blending again to enrich the taste of the original zanthoxylum armatumoil, fully filtering to obtain the spicy flavor zanthoxylum armatum oil, filling, sealing, and obtaining the finished product of the spicy type zanthoxylum armatum oil which is golden and transparentin color, fresh and cool in taste and rich in spicy flavor. According to the preparation method, the production time and the raw materials of the spicy flavor zanthoxylum armatum oil are saved, the production and processing technology and the technical standard of the spicy flavor zanthoxylum armatum oil are standardized, the product quality is improved, and healthy and benign development of thezanthoxylum armatum oil industry is promoted.

The invention relates to the technical field of food processing, and discloses seafood-flavor chilli sauce not easy to cause internal heat and a preparation method thereof. The chilli sauce includes,by weight ratio, 50-70 parts of dried capsicum frutescens, 70-100 parts of dried bell pepper, 100-150 parts of fresh erjingtiao chilli (a kind of pepper in Sichuan Province), 60-80 parts of dried shrimps, 20-40 parts of mung beans and 20-40 parts of lemons. Through the cooperation of the dried capsicum frutescens, the dried bell pepper, the fresh erjingtiao chilli and the dried shrimps, the pungency degree of the chilli sauce can be increased by the dried capsicum frutescens, the spicy degree of the chilli sauce can be improved by the dried bell pepper, the freshness of the chilli sauce can beimproved by the fresh erjingtiao chilli, and the dried shrimps can increase the seafood flavor of the chilli sauce, so that the peppery taste of the chilli sauce can be further improved, and the taste of the chilli sauce is better and richer than that of traditional chilli sauce; and the chilli sauce can have the effect of decreasing internal heat by adding zanthoxylum armatum, the mung beans, the lemons and green tea, so that the probability of acne breakouts of eaters due to internal heat can be further reduced.

The invention discloses blood-activating beautifying nutritious flour and a preparation method thereof. The blood-activating beautifying nutritious flour is composed of the following raw materials: flour, carrot, shrimp meat, ansu apricot, artemisia selengensis, phaseolus calcaratus, lycium barbarum, rose powder, polygonum multiflorum powder, ginseng fruit, hibiscus coccineus, black tomato, gorgon fruit, the blood dishes, coconut milk, cowpea, Petroselinum crispum, fish sauce, white dead nettle, seeds of zanthoxylum armatum, bighead atractylodes rhizome, lemon grass and the like. The flour is rich in nutrition and unique in flavor and is easy to absorb by the human body, and medicinal and edible ingredients, namely the rose powder, the polygonum multiflorum powder, the gorgon fruit and the like added in the formula have the effects of promoting blood circulation to remove blood stasis, tonifying kidney, securing essence, nourishing five internal organs, and the like and help to delay senescence and beautify.

The invention discloses ready-to-eat Bobo chicken and a preparation method thereof. The chicken is composed of a chicken bag, a gizzard bag, chicken claw bag and a seasoning bag. The seasoning bag includes red chili oil flavor and a zanthoxylum armatum flavor. The prepared Bobo chicken is crisp and tender in mouth feel and convenient and quick to eat. Chicken is hydrolyzed by trypsin and flavor protease so as to maintain the fresh and tender flavor of the chicken. Gizzards are subjected to alkali soaking with sodium bicarbonate so as to not only retain water well, but also kill bacterial to acertain extent, retain the crispy, tender and juicy mouth feel and flavor of the gizzards. Chicken claws are subjected to acid and alkali treatment to swell collagen, to improve the taste of the food,to increase the yield, and to have a sterilization effect. In addition, the chicken claws are subjected to acid soaking after being cured so as to inhibit the formation of gel, to prevent the chickenclaws from softening, to keep a crisp and tender mouth feel. Ultra-high pressure sterilization can effectively maintain the nutritional value and flavor taste of a meat product, and has better sterilization effect, so that the Bobo chicken is ready-to-eat and is more convenient.

The invention discloses a method for planting zanthoxylum armatum, wherein the method includes the steps: step 1, clearing a garden: scraping rotten bark of branches and a trunk in winter cleanly, smearing wounds with a tree coating film, and spraying a lime-sulfur mixture in the whole garden for disinfecting and sterilizing; step 2, planting comprising fertilizer and water management, pruning andcontrol of diseases and insect pests; and step 3, harvesting: cutting the whole fruit mother branch short to form broken branches, collecting all the broken branches and sun-curing; and threshing after drying in the sun. Compared with the prior art, the method is convenient to manage, makes plant nutrients fully absorbed and balanced lighting, prolongs the high-yield period, improves the qualityand reduces the management cost. The high-yield period can reach 20-25 years, the yield is 4-5 times higher than that of traditional planting, the disease resistance is strong, the growth speed is fast, and the drought resistance and cold resistance are strong.

The invention discloses a blending production process of zanthoxylum armatum oil. The blending production process comprises the following steps: S1, selecting the following ingredients in percentage by weight: 90%-98% of secretly-made zanthoxylum armatum oil, 1%-10% of cold-pressed zanthoxylum armatum oil and 0.5%-3.0% of supercritical extracted zanthoxylum armatum oil; S2, adding the secretly-made zanthoxylum armatum oil, namely, metering the secretly-made zanthoxylum armatum oil through a flow meter according to a ratio, and pumping the secretly-made zanthoxylum armatum oil into a blending tank with an error of +/-0.1m<3>; S3, adding the cold-pressed zanthoxylum armatum oil, namely, pumping the selected cold-pressed zanthoxylum armatum oil into the blending tank, performing stirring to enable the selected cold-pressed zanthoxylum armatum oil to be uniformly mixed with the secretly-made zanthoxylum armatum oil, and controlling the stirring time to be 1.5-2h; S4, adding the supercritical extracted zanthoxylum armatum oil, namely, pumping the selected supercritical extracted zanthoxylum armatum oil into the blending tank, performing stirring to uniformly mix the supercritical extracted zanthoxylum armatum oil with the other two types of zanthoxylum armatum oil, and controlling the stirring time to be 2-3h; and S5, packaging, namely, feeding the blended zanthoxylum armatum oil into a packaging production line through filtering equipment (300-mesh pore diameter), and finally packaging to obtain a finished zanthoxylum armatum oil product.

The invention provides a hotpot condiment and a preparation method thereof. According to the method, dozens of food materials are used for stir-frying unique flavor through a specific sequential order, and the hotpot condiment has the advantages of convenience, simplicity and easiness in production. In the preparation of the hotpot condiment, the selection and matching of the materials, the sequential order of putting the materials in a pot, time control and control on cooking are all carefully studied. According to a formula of the hotpot condiment, pure natural raw materials are used, substances such as essence are not added, no scent is left on clothes, but meanwhile, the scent of the raw materials per se is enough for people to feel appetizing greatly. According to the 'three chilli-hopot condiments' provided by the invention, by a specific proportion and matching of pericarpium zanthoxyli, pepper and zanthoxylum armatum DC and by cooperation of other condiments and stir-frying with a specific process, the hotpot condiment can achieve unique flavor, and consumers do not generate internal heat after enjoying the hotpot condiment while the taste sense is improved.

The invention discloses an integrated pruning, picking, covering and cultivating method for zanthoxylum armatum var. novem folius, which mainly comprises the following steps of: a) pinching and fixing branches, namely pinching and fixing branches of the zanthoxylum armatum var. novem folius in the same year of planting, and respectively cultivating trunks, secondary main branches and fruiting branch groups; b) pruning at the middle stage, namely updating the fruiting branch groups every year when the zanthoxylum armatum var. novem folius starts to bear fruit; c) picking, namely shearing the fruiting branches at 3 to 5cm of base parts of the branches, thinning out overcrowded and aged fruiting branches in the same year from the base parts, carefully shearing fruits cluster by cluster and putting into a basket; d) collecting the zanthoxylum, namely picking the zanthoxylum under trees on site, and collecting the zanthoxylum; and e) covering tree stumps and avoiding tillage, namely covering fruit branches on which the zanthoxylum is picked around the trees of zanthoxylum armatum var. novem folius, turning the soil, and covering the zanthoxylum in the thickness of 5 to 10cm. The integrated pruning, picking, covering and cultivating method for the zanthoxylum armatum var. novem folius has the advantages of simple operation, easy acceptation of zanthoxylum peasants, extremely low popularization cost, capacities of greatly improving the yield of the zanthoxylum armatum var. novem folius and solving the problem of food and clothing in poor areas, and excellent popularization and application prospect.

The invention discloses a preparation method of zanthoxylum armatum oil microcapsules and a preparation method of zanthoxylum armatum gourmet powder. The preparation method of the zanthoxylum armatum oil microcapsule comprises the following steps: preparing a wall material solution, performing emulsifying, performing homogenizing at high pressure, performing drying and adding an anti-caking agent. The preparation method of the zanthoxylum armatum gourmet powder comprises the following steps: crushing the ingredients, and performing mixing, shaping and drying. The zanthoxylum armatum oil microcapsule prepared by the method is high in oil loading capacity, high in encapsulation efficiency, low in acid value, low in peroxide value, good in stability and long in shelf life, and the method is easy to realize production, low in cost, wide in application range and better in economic benefit. Besides, the zanthoxylum armatum oil microcapsule is used as a core raw material to prepare a zanthoxylum armatum gourmet powder seasoning product which is lasting in fragrance, rich in taste, moderate in numb taste, good in solubility, good in oxidation stability, low in peroxide value, low in acid value and long in shelf life, the method is simple, cost is low, production and application can be achieved easily, and better economic benefits are brought.

The invention relates to pepper salt and a preparation method thereof, and belongs to the field of seasonings. The pepper salt comprises 63 to 81 parts of salt, 23 to 35 parts of ground pepper, 5 to 11 parts of thyme, 3 to 8 parts of zanthoxylum armatum, 4 to 7 parts of naga viper, 5 to 8 parts of ghost chili, 6 to 10 parts of sweet basil, 4 to 9 parts of the supercritical fluid CO2 extract of passion fruit, 7 to 11 parts of morchella mycelia extract. The preparation method comprises the steps of drying the raw materials at the temperature of 60 DEG C, tabletting, smashing, and screening through a 40-mesh screen; carrying out supercritical fluid CO2 extraction on raw material powder; carrying out separation by introducing fluid carrying extract into a separation pot to obtain crude extract; removing impurities such as moisture to obtain a pure substance; then carrying out spray drying; finally, mixing with the ground pepper, the salt and the morchella mycelia extract and uniformly stirring at the room temperature, so as to obtain the pepper salt. The pepper salt provided by the invention has the functions of removing odor, flavoring, freshening, adding fragrance and the like, can promote the flavor of food, increase levels of the taste of food, and can be widely used for seasoning the food.

The invention discloses a method for cultivating less-thorn Zanthoxylum armatum DC. The method comprises the following steps: (1) rootstock cultivation; (2) rootstock treatment; (3) scion selection; (4) scion treatment; (5) grafting; (6) final-period management; and (7) multi-generation grafting. According to the grafting method provided by the invention, through more than three generations of grafting, the less-thorn Zanthoxylum armatum DC. with stable characters, high yield, strong stress resistance and good quality can be cultivated, compared with traditional Zanthoxylum armatum DC. (seedling), the less-thorn Zanthoxylum armatum DC. has the characteristics that thorns on branches are less by 80% or above, the widths of the thorns are smaller by 30%, the lengths of the thorns are smallerby 35%, rachis thorns and blade thorns are less by 100%, and therefore, rachis and blades do not have thorns.