152results about How to "Bright green color" patented technology

A method for preparing preserved kiwi fruit by vacuum freeze drying. The method comprises steps of: peeling and slicing kiwi fruit, immersing the kiwi fruit in color protecting liquid, and then placing the kiwi fruit in a hardening liquid for hardening; after hardening, conducting an ultrasonic pretreatment in liquid glucose; and then successively carrying out vacuum sugar permeability, prefreezing, vacuum freeze drying, and packing to obtain the preserved kiwi fruit. According to the present invention, glucose lactone is added into a calcium chloride hardening liquid to coagulate protein in the fruit pieces and significantly improve hardening effect. The ultrasonic pretreatment and vacuum sugar permeability avoid a heat treatment process of rapid heating for a long time or short time, so that the kiwi fruit slices are still bright green (quite similar with an original fruit color). Vacuum freeze drying on the kiwi fruit realizes a high nutrient conservation rate.

The invention relates to a production method for an environment-friendly soilless lawn carpet, which mainly comprises the following steps: laying a waterproof layer, nonwoven fabric, a wadding fiber layer and a nutrition substrate layer in sequence; seeding grass seeds, coating with the nonwoven fabric and then laying vermiculite or zeolite particles; and finally periodically watering and fertilizing during the incubation period. The lawn carpet produced by the invention has short lawn forming time, labor conservation, low labor intensity, low management cost, high lawn purity, no weed, complete root system, good grass quality, uniform thickness, easy survival after transplantation, convenient management, and reeling and cutting property, and overcomes the defects of the prior lawn such as bad applicability and easy rupture. The produced lawn carpet has the advantages of long green period, fresh and green color, strong resistance, light mass, degradability, convenient maintenance convenient transportation and the like, and can be widely applied to the afforestation or the decoration of public places, airports, office buildings, residential building roofs and the like.

The invention provides a process for preparing barley grass green powder, and comprises sorting, cleaning and sterilizing, cutting into sections, blanching, cooling, drying, and low-temperature airflow comminuting. The invention can fully utilize nutritional substances which exist in the barley grasses. The invention has extensive usages, which not only can be used as beverages, but also can be used as the natural pigment and plant fiber extender to be charged in the flour, and improves the nutritive value of flour and vitamin contents. The invention further provides the process for preparing barley green flour.

The invention relates to a rice seedling raising substrate, in particular to a rice seedling raising substrate taking agricultural and forestal wastes as materials and mechanically transplanting rice seedlings. The forming steps of the rice seedling raising substrate of the invention are as follows: organic wastes such as straws are taken as raw materials, fermented by various beneficial microorganisms, and prepared into an organic substrate with a fertilizer slow release and caking agent and a water retention agent. The rice seedling raising substrate has strong stress resistance and strong compatibility with mechanical rice transplanting technology, and makes the rice seedlings have good quality; and the technology of raising the rice seedlings by the substrate is simple, and has low cost and high success ratio.

The invention discloses a phagostimulant for dairy cattle. The phagostimulant comprises the following components in parts by weight: 5 to 15 parts of pericarpium citri reticulatae, 5 to 15 parts of hawthorn, 10 to 15 parts of rhizoma kaempferiae, 5 to 10 parts of lysimachia sikokiana, 1 to 5 parts of anise, 1 to 5 parts of fennel, and 1 to 10 parts of rhizoma dioscoreae. The phagostimulant is applicable to the whole breeding process of the dairy cattle; the phagostimulant can improve the feed palatability, gives help to open the appetite of the dairy cattle, improves the food consumption of the dairy cattle, promotes the digestive absorption and utilization of the feed, improves the immunity and anti-stress capacity of the dairy cattle, reduces the loss of the weight at the peak time in milk production, and also can improve the smell of the milk, as well as improves the quality of the milk. The phagostimulant for the dairy cattle is out of any antibiotics and chemicals and free from residues, can be taken for a long time, brings no drug resistance, and is safe and effective.

The invention discloses a planting method for improving the nutritive value of spinach. The planting method includes the following steps: S1, seed pretreatment: beating seeds so as to remove seed coats, repeatedly soaking and rubbing the seeds for 1-3 times to acquire pretreated spinach seeds; S2, germination accelerating of the seeds: covering the pretreated spinach seeds with a bar-shaped article formed by a multi-layer structure, performing germination accelerating treatment to acquire geminated spinach seeds; S3, sowing and seedling raising: embedding a nutriment fertilizer in furrows of a vegetable land, and sowing the germinated spinach seeds in bed surfaces; and S4, field management. The planting method can increase the content of microelements such as Fe and Zn in the spinach, can obtain finished products of the spinach which are fresh and green in color and are regular in leaves, can greatly the nutritive value of the spinach, and has excellent promotion performance.

The present invention relates to healthy glutinous rice cakes and a manufacturing method thereof, and belongs to the field of food processing. The glutinous rice cakes are prepared from glutinous rice flour, pteridium aquilinum slurry, nutritional additives and edible sugar as main raw materials. The glutinous rice flour is prepared by soaking glutinous rice, draining the soaked glutinous rice, and grinding the drained glutinous rice into powder. The pteridium aquilinum slurry is prepared by removing astringent tastes of the pteridium aquilinum, adding water and squeezing the pteridium aquilinum. The nutritional additives are prepared from the eight traditional Chinese medicines of herba scutellariae barbatae, folium isatidis, carduus crispus, spike aletris herbs, basil leaves, lemon leaves, bulbus allii macrostemonis, and oriental paperbush roots. The specific manufacturing method is as follows: the raw materials are taken and mixed evenly, water is added to conduct dough kneading, then the dough is cut and shaped, then Japanese banana leaves are used to wrap and shape the glutinous rice cakes, and finally the glutinous rice cakes are steamed to be well-done using steaming baskets. The healthy glutinous rice cakes present light green color, are pleasant in color and luster, have a slight fresh smell, are soft, glutinous and delicious but not greasy, rich in nutrient, and liable to be absorbed by human body, and have the health-care efficacies of clearing away heat and removing toxins, strengthening spleen and harmonizing stomach, promoting digestion, promoting qi circulation and smoothing middle warmer, dispelling wind and removing dampness, soothing the channels and quickening the network vessels, etc.

The invention belongs to the field of foods and in particular relates to a pure manual preparation method of Shuchazao green tea. The method comprises the following steps: picking, fixing, twisting and forming, drying and performing secondary drying. The Shuchazao green tea processed by the process has special effects on aging resistance, cancer prevention, cancer resistance, sterilization and inflammation diminishment. Moreover, the green tea produced by the method is bright and green in tea color, excellent in taste, gentle and soft, has obvious flowery flavor, is resistant to brewing and brings comfortable taste to tea tasters.

The invention discloses a processing method of fresh and crispy freeze-dried jujubes and jujube slices. By adopting acidic electrolyzed water and sterilization and enzyme deactivation treatment and freeze-drying technologies, the dried jujube products have the advantages of intact shape, bright color, high nutrient content, aromatic flavor and good taste. The total number of bacterial colonies ofthe prepared finished products are less than 1000 CFU / g, the number of coliform bacteria of the finished products is less than 30 MPN / 100g, the cross sections of the finished products show vivid verdant color, and the finished products have no band-shaped brown stripes which are usually shown in common freeze-dried products; by adjusting a freeze-drying curve, the moisture content of the productsis controlled to be 4%-10%, the products have rich fresh and aromatic flavor, and the taste of the products is similar to the taste of fresh jujubes; the finished products have crispy taste similar tothe taste of vacuum puffed products and low-temperature fried products and have no greasy feeling; and nutrients are better kept, and the retention rate of vitamin C is higher than 90%.

The invention discloses an Aspergillus oryzae strain and application thereof in Zhejiang rose vinegar fermentation. The Aspergillus oryzae strain is the Aspergillus oryzae strain MG-6, and is preserved in the China Center for Type Culture Collection at Dec 21st, 2015, and the preservation number is CCTCC NO. M 2015764. The application of the Aspergillus oryzae strain to the fermentation of the Zhejiang rose vinegar is that the Aspergillus oryzae MG-6 is mainly applied to koji-making and fermenting, wherein the koji-making and fermenting comprise using the Aspergillus oryzae MG-6 to domesticate the strain, and the koji prepared from the conventional koji-making raw material and method in the field and the fermentation are used for preparing the Zhejiang rose vinegar. The Aspergillus oryzae strain disclosed by the invention is fast is growth, abundant in spore production, high in protease activity and good in activity balance of enzyme component, free from producing aflatoxin, safe and harmless; the trail production experiment result proves that the koji spore prepared from the strain is good in insertion, bright green in color, and high in protease activity and has a specific fragrance of the koji; the Zhejiang rose vinegar prepared by fermentation is good in flavor and good in quality.

The invention discloses a preparation method of stir-fried pumpkin seeds. The preparation method includes the following steps that the pumpkin seeds are sent into water to be soaked for 2-8 days and filtered, and a first prefabricated material is obtained; tea leaves, herba portulacae, coix chinensis tod., wheat and traditional Chinese medicine are crushed, soaked with water for 5-15 hours, filtered and subjected to colloid milling, an enzyme preparation is added, the mixture is mixed and stirred, the mixing temperature is 40-50 DEG C, mixing time is 1-3 hours, and a second prefabricated material is obtained; by weight, 20-50 parts of the first prefabricated material, 10-30 parts of the second prefabricated material, 80-160 parts of water, 20-30 parts of salt and 5-12 parts of a sweetening agent are mixed to be uniform, cooked for 80-100 minutes and cooled to room temperature, stands still for 2-6 days and is filtered and stir-fried, and the stir-fried pumpkin seeds are obtained. A product is faint scent in taste, rich in nutrient substances, bright green after being stored for a long time, good in mouthfeel and refreshing in breath after people eat the stir-fried pumpkin seeds.

The invention relates to a rinsed black tea processing method. The rinsed black tea processing method is characterized by comprising the following steps: a. spreading fresh leaves; b. rinsing green leaves; c. rolling; d. fermenting; e. drying; f. picking out stalks; and g. baking. Rinsed black tea obtained by using a conventional rinsed black tea processing method has dull aroma. The rinsed black tea obtained by adopting unique processes of rinsing, fermentation and baking is red and bright in tea color and has unique aroma; after drinking the rinsed black tea, people are like in natural as if the mind and body are sublimed and purified.

The invention discloses a rice seedling strengthening agent with phosphoric acid as a pH regulator and a phosphorus source and a preparation method and application thereof. Raw materials of the seedling strengthening agent comprise the following ingredients (by weight): 30-50 parts of phosphoric acid, 10-25 parts of monoammonium phosphate, 10-15 parts of potassium sulfate, 10-12 parts of zinc sulfate, 5-8 parts of ammonium sulfate, 2-6 parts of manganese sulfate, 6-9 parts of ammonium molybdate, 3-7 parts of potassium chloride, 20-25 parts of brown coal, 15-25 parts of industrial residue, 10-15 parts of Chinese medical stone, 15-20 parts of zeolite powder, 10-15 parts of phosphogypsum, 5-10 parts of humus soil, 5-15 parts of diatomite, 15-25 parts of rice hull ash, 10-15 parts of plant ash, 100-150 parts of livestock manure fermentation broth, 35-45 parts of straw pellets, 10-15 parts of vinasse, and 5-10 parts of a bactericide.