13 results about "Sorghum" patented technology

The invention discloses a production method of Chinese style solid whisky. The Chinese style solid whisky is produced by taking grains such as sorghum, rice, glutinous rice, corn and wheat as a raw material, adding a group of vegetable starchy auxiliary materials: a water chestnut, a gorgon fruit and a lotus seed, performing fermentation and distillation with a solid microbial mud fermentation pit, and storing raw wine with an oak barrel in a class-based manner for a long term. The novel whisky has a pit flavor of Chinese baijiu and a comfortable oak flavor of American traditional whisky, and is amber, and not turbid after ice is added, and sober-up is quick after a user drinks the whisky.

The invention discloses a piglet feed and a preparation method thereof. The piglet feed is composed of following components, by weight, 10-30 parts of corn flour, 10-20 parts of millet, 10-20 parts of grass powder, 10-30 parts of sorghum, 10-20 parts of rice bran, 5-12 parts of wheat middling, 1-3 parts of sugar, 1-3 parts of salt and 2-6 parts of traditional Chinese medicine powder. The piglet feed contains various abundant nutrients and is reasonable in formula, so that the feed can satisfy nutrients required in growth of piglets, has the effects of sterilization and corrosion prevention and can improve immunity and promote absorption of minerals, vitamins and other nutrients, thereby improving animal productivity.

The present invention discloses a sorghum root effective part and an extraction method and a use thereof. The sorghum root effective part is an anticoagulant active part of sorghum roots, a gradient elution part of a n-butyl alcohol extraction part of the sorghum roots (BES) and a gradient elution part of a water extraction and alcohol precipitation supernatant part of the sorghum roots (WEAE). The present invention further discloses a preparation method and the use of the sorghum root effective part. The sorghum root effective part has remarkable inhibitory activity on platelet aggregation and has an obvious anticoagulation effect. The sorghum root effective part can be used for preventing and treating thrombotic diseases, has small toxic and side effects, and is safer and more effective.The medicinal value of the sorghum roots can be exerted, the sorghum roots are effectively utilized, an industrial chain of sorghum can be increased, and the sorghum root effective part plays a positive role in promoting regional economic development.

The invention provides tea drink which comprises the following components in parts by weight: 5 to 20 parts of hawthorn, 5 to 20 parts of malt, 3 to 10 parts of radish, 3 to 10 parts of sorghum, 5 to 20 parts of honey, 20 to 50 parts of white sugar, 3 to 10 parts of fresh ginger, and 1000 parts of water. The coordinating of the components can achieve a better curative effect and promote balance diet.

The invention discloses an external Chinese herbal medicine soaking preparation for treating and diminishing inflammation. The external drug is prepared from traditional Chinese medicines in parts byweight as follows: 20-30 parts of mao bamboo roots, 20-30 parts of rhubarb roots, 20-30 parts of celastrus orbiculatus, 20-30 parts of tuber fleeceflower stems, 20-30 parts of rhizomes of smilax riparia var. acuminate and 500-750 parts of red sorghum wine. Through rational traditional Chinese medicine components, expansion of inflammation of the skin surface is effectively prevented, the externalChinese herbal medicine soaking preparation has the efficacy of expelling the wind, promoting blood circulation and relieving swelling and pain and has good efficacy of benefiting qi for activating blood circulation and relieving pain and itching. The preparation method is simple, Chinese herbal medicine components are easy to obtain, the requirement for equipment is low, the Chinese herbal medicine has small toxicity, long efficacy and no side effects, effectively replaces antibiotics, has a good inflammation diminishing effect on inflammation and is suitable for wide production and application.

The invention discloses a meat rabbit feed. The meat rabbit feed comprises, by weight, 30-40 parts of cowpeas, 5-15 parts of sorghum powder, 1-3 parts of Euphorbia hypericifolia, 2-4 parts of cactus, 20-30 parts of peanut straws, 1-3 parts of Concretio Silicea Bambusae, 2-4 parts of Radix Fici Hirtae, 5-15 parts of rye flour, 4-6 parts of Berchemia floribun-da(Wall.) Brongn., 2-4 parts of Folium Ginkgo, 20-30 parts of husks, and 3-5 parts of sugar. The meat rabbit feed has the advantages of reasonable ratio, low cost, abundant nutrition, and improvement of the disease resistance of meat rabbits.

The invention relates to the technical field of brewing, in particular to a brewing method of sauce-flavor selenium-rich rice wine, and aims to solve the technical problem that the taste is not pure enough. In order to solve the technical problem, the invention provides the brewing method of the sauce-flavor selenium-rich rice wine. The brewing method comprises the steps as follows: taking materials including 60 jin of organic sorghum, 140 jin of green selenium-rich fragrant rice, 300 jin of first-class drinking mountain spring water and 750 g of herbal medicine koji; selecting non-GMO sorghum, peeling the non-GMO sorghum, washing away impurities with clear water, and performing cooking for seven times and beating for six times to enable the non-GMO sorghum to 80% expand; crushing the herbal medicine koji, and uniformly scattering the crushed herbal medicine koji in cooled sorghum rice; selecting non-GMO selenium-rich rice, and performing cooking for three times and beating for three times to enable the non-GMO selenium-rich rice to 80% expand; placing the 80% expanded selenium-rich rice on a bamboo mat, cooling the selenium-rich rice to about 20-26 DEG C, and uniformly scatteringthe crushed herbal medicine koji on the selenium-rich rice; uniformly mixing the fermented sorghum wine base and selenium-rich rice base in a ratio of 3:7 for distillation; and after distillation, sealing a jar after detecting the sauce-flavor selenium-rich rice wine for three times to be qualified.

The invention discloses a preparation method of a nutrition-balanced slow release fertilizer special for Chinese roses. The preparation method comprises the following steps: mixing sesame seed meal, wheat straw, fermented slaughterhouse waste, turfy soil, fish bone powder, sorghum straw, peanut shell powder and pine needle powder, smashing the mixture, then adding water, and then adding fermentation compound bacteria to allow the mixture to ferment, so that a fermentation material is obtained; and uniformly mixing urea, potassium magnesium sulfate, heavy superphosphate, the fermentation material and trace elements, adjusting water content, adding microcrystalline cellulose and carrageenan, stirring uniformly, and then performing granulation to obtain the nutrition-balanced slow release fertilizer special for the Chinese roses. According to the nutrition-balanced slow release fertilizer special for the Chinese roses, slow release effect is good, nutrient substances are released according to the growth of the Chinese roses, nutrients for the growth of the Chinese roses in a late growth period are replenished, and soils can be effectively improved, permeability of the soils is improved, the growth of the Chinese rose flowers is favored, fertilizer utilization rate is extremely high, and environment pollution is avoided.

The invention provides a brewing process for Baijiu. The brewing process for the Baijiu comprises the steps of raw material selection, soaking, steaming and boiling, spreading for cooling, yeast mixing, fermentation, distillation, waste residue treatment and waste water treatment. As the Baijiu is brewed by using organic rices and sorghum as raw materials, the nutritive value of the Baijiu is increased and the brewed Baijiu is aromatic. The brewing process for the Baijiu, provided by the invention, has the advantages of simple process, full-process fixed time and temperature, easy process, high alcohol yield, good transparency, no turbidity and precipitate, rich bouquet and sweet taste.