33 results about "Zingerone" patented technology

The invention discloses a preparation for preventing and controlling Magnolia figo leaf blight and a use method of the preparation. The preparation comprises the following components in parts by weight: 31-40 parts of Bismerthiazol, 15-20 parts of Bordeaux mixture, 10-15 parts of wintergreen barberry root extract, 8-14 parts of red-knees herb extract, 10-40 parts of rhizoma acori graminei extract, 5-8 parts of alkyl naphthalene sulfonate, 5-10 parts of polyvinyl alcohol, 5-10 parts of zingerone, 10-15 parts of magnesium sulfate, 4-7 parts of citric acid and 70-80 parts of water. The use method of the preparation is simple and convenient. The preparation has the beneficial effects that the prevention effect is good, a preparation process is simple, the use is convenient, the use amount of a pesticide is reduced, the environmental pollution is alleviated, and the ecological balance is benefited.

The invention discloses the application of zingerenone A in the preparation of drugs for preventing and treating colitis. The research of the present invention shows that zingerenone A can significantly improve clinical symptoms such as loose stools and bloody stools caused by colitis, effectively reduce colon atrophy, reduce colon thickness, enhance intestinal barrier function, and inhibit colonic mucosal edema without obvious side effects. Zingerenone A has a significant preventive effect on colitis and can be used in the prevention and treatment of colitis. The invention not only provides a new application of zingerenone A, but also provides a new therapeutic drug and a therapeutic approach for the treatment of colitis.

The invention relates to the field of sour flavored milk preparation, and particularly relates to sour flavored milk-containing beverage containing ginger extract and a preparation method thereof. The sour flavored milk-containing beverage containing ginger extract comprises the following components based on 100 parts by weight of raw materials: 0.5-1 part of lactoprotein, 4-10 parts of ginger extract and thickening agent, wherein the thickening agent comprises 0.2-0.5 part of sodium carboxymethyl cellulose and 0.05-0.2 part of pectin. According to the invention, in order to overcome the influence of gingerol, zingerone, ginger phenol, zingiberol and other substances contained in the ginger extract on the stability of lactoprotein, a stabilizing agent is added in a preparation process, the stabilizing agent comprises thickening agents sodium carboxymethyl cellulose and pectin, and the stability of yoghurt system containing the ginger extract under the condition of long shelf life can be effectively improved by reasonable matching; and compared with commercially available similar milk beverage products, the milk beverage product provided by the invention has better stability and longer shelf life.

This invention relates to oral care compositions comprising zingerone, bisabolol, a stannous ion source, zinc oxide, and zinc citrate, as well as to methods of using and of making these compositions.

The invention discloses a raw ginger essence, which is composed of the following components: valeraldehyde, α-pinene, α-phellandrene, d-camphor, linalool, nerol, neryl formate, neroli oil, Geraniol, Alpha-Terpineol, Beta-Caryophyllene, Bergamot Oil, Zingerone, Eucalyptus Oil, Alpha-Farnesene, Isoborneol, Isoborneol Acetate, Myrcene, Octanol, Nonyl Aldehyde, Ginger Oil, Ginger Extract, Propylene Glycol. The ginger essence has a soft, full and mellow aroma, stable quality and natural flavor, which is close to the natural aroma of ginger.

The invention provides a preparation method for Chinese yams stirred and fried with bran. The preparation method comprises the following steps: coating the surface of a pot with one layer of ginger juice by using fresh ginger; heating and putting wheat bran when the temperature is 60-100 DEG C; and after generating smoke, putting Chinese yam decoction pieces and stirring and frying to obtain the Chinese yams stirred and fried with the bran when the surfaces of the Chinese yams are beige or deeply yellow. According to the preparation method, a simple process method is adopted and the prepared Chinese yams stirred and fried with the bran has the effects of tonifying qi and nourishing yin, tonifying spleen and invigorating stomach, tonifying kidney and controlling nocturnal emission, helping to digest, reliving cough, eliminating phlegm, desensitizing, lowering the blood sugar level; the inner surface of the pot is coated with the layer of ginger juice by using the fresh ginger; according to the Chinese yams stirred and fried with the bran, zingerone in the ginger juice is slightly immersed into the Chinese yams to enhance the drug properties of the Chinese yams stirred and fried with the bran, and the Chinese yams stirred and fried with the bran can promote the blood circulation, adjust the respiratory system and invigorate the stomach and promote splenic diabetes; furthermore, the process flow is simple and short in time; one process consumes about 8-15 hours so that the production time is greatly shortened.

The invention discloses a preparation method of ginger ginseng tea, which uses a low-temperature vacuum membrane concentration method to extract ginger essential oil, gingerol, gingerone, gingerol, etc., effectively retaining the main components of Tongling white ginger, ginsenoside contained in ginseng , has obvious effects on delaying aging, strengthening the heart, and anti-fatigue. Polygonatum contains yellow glucoside, which has anti-hypoxia, anti-fatigue, anti-aging, can enhance immune function, enhance metabolism, and has the effect of lowering blood sugar and strengthening the heart. Glycyrrhizic acid can block the effect of carcinogens inducing tumor growth. The ginger ginseng tea formula prepared by the present invention is supplemented with ginseng, sealwort and licorice, which has the effect of improving immunity. Mannitol replaces traditional brown sugar, has no effect on blood sugar, reduces The energy intake is especially suitable for middle-aged and elderly people. The preparation method of the invention is complicated, breaks the traditional eating method, improves the quality and taste of the ginger drink, and has high nutritional content, so it is suitable for various people.

The invention relates to the field of milk beverage preparation, more particularly, to an acidic milk beverage containing ginger extracting solution and a preparation method thereof. The acidic milk beverage containing ginger extracting solution disclosed by the invention contains, based on 100 parts by weight of raw materials, as follows: 0.05 to 0.2 parts of milk protein, 4 to 10 parts of ginger extracting solution and thickener, wherein the thickener contains 0.15 to 0.4 parts of soybean polysaccharide, and 0.05 to 0.2 parts of pectin. In this invention, in order to overcome the impact on the stability of milk protein by a plurality of substances contained in the ginger extracting solution, such as gingerol, zingerone, gingerol, zingiberol and the like, a stabilizer including thickenerpectin, guar gum or pectin, guar gum and other colloids are added in the preparation process; besides, the stability of a sour milk system containing the ginger extracting solution on condition of long guarantee period can be effectively improved through reasonable proportioning, and the milk beverage product of the invention has better stability and longer shelf life than commercially available milk beverage products of this kind.

The invention discloses an emulsion composition which comprises a cold sensitizer, a heat sensitizer and water, wherein the mass ratio of the cold sensitizer to the heat sensitizer is 1:0.01-100; the cold sensitizer comprises at least one of piperitol, menthyl lactate, hexa-carbon cyclic amide derivative, non-carbon cyclic amide derivative, mint raw oil, mint oil, mint essence, mint leaf extract, water-soluble menthol and water-soluble mint oil; and the heat sensitizer comprises at least one of vanillyl butyl ether, citronellol n-propyl ether, citronellol isopropyl ether, citronellol isobutyl ether, citronellol n-amino ether, citronellol isoamyl ether, citronellol n-hexyl ether, citronellol methyl ether, citronellol ether, gingerol, shogaol, zingerone, capsaicin and capsaicine. According to the emulsion composition and a wet tissue applying emulsion composition, the preparation process is simple, and the cost is low; a plurality of feeling organs of the skin of a human body can be simulated; and compared with a product which only stimulates a single feeling organ of the human body, the emulsion composition has relatively long refreshing time.

The invention provides a bioremediation technology for eutrophic water bodies, which belongs to the field of habitat restoration, and includes adding zingerone at a ratio of 11-13mg / L seawater, and adding pre-cultured 8 at a ratio of 3-4.8g / L seawater. For asparagus that grows well for ‑10 days, add immobilized composite bacteria at a ratio of 300‑500g / L seawater. After 2‑3 days, add a regulator at a ratio of 70‑120g / L seawater. The method provided by the invention can stimulate the expression of asparagus carbonic anhydrase gene, improve the activity of carbonic anhydrase, improve the efficiency of photosynthesis, enhance the ability to compete with red tide algae for nutrient salt, and improve the allelopathic effect on red tide algae at the same time. Effectively improve water quality.

Methods of increasing proteins that reduce signals associated with neutrophil recruitment and reducing proteins that induce neutrophil recruitment within an individual's gingival crevice are disclosed. The methods comprise applying to the individual's oral cavity in an amount effective to increase proteins that reduce signals associated with neutrophil recruitment and reduce proteins that induce neutrophil recruitment within an individual's gingival crevice, an oral care composition comprising: zinc oxide, zinc citrate, stannous fluoride, and optionally arginine and / or zingerone.