45results about How to "Crystal clear color" patented technology

The invention discloses a production process for producing dark green tea wine by using a sugar fermentation brewing method, relating to a technology for producing the dark green tea wine by using saccharomycetes and sugar. The production process comprises the following specific steps of: carrying out water-bath extraction on the raw-material dark green tea, filtering the extracted dark green tea, then adding cane sugar to mix to form an ingredient, carrying out high temperature sterilization on the ingredient, then adding activated saccharomycetes into the ingredient, fermenting at a certain temperature to form dark green wine fermentation liquor, then seasoning, filtering and clarifying the dark green tea wine fermentation liquor to form dark green tea wine liquor, carrying out high temperature sterilization on the dark green tea wine liquor, and then bottling and packaging to form the dark green tea wine. The dark green tea wine is bright reddish yellow in color, glittering and translucent in wine body, favorable in overall wine quality, soft and harmonized in taste, glittering and translucent in color and luster, free of impurities such as deposits, suspensions and the like, and has mellow flavors of dark green tea and wine; and according to the production process, used bacterial strains are simple, the raw materials do not contain grains, and no exhaust gas and wastewater emission exists in the production process.

The invention provides a preparation method of plant health-care cool tea, comprising the following steps of: crushing raw materials, then carrying out reflux extraction with a solvent, and then filtering; filtering filter liquor through a micropore, and then carrying out macroporous resin column chromatography; washing with distilled water, and then eluting with an ethanol solvent; filtering thecollected eluent by using a filtering membrane; concentrating and drying the filter liquor to obtain extractum; and carrying out blending, acid regulation and sterilization to obtain the plant health-care cool tea. The extractum extracted by the method has high purity and yield; in addition, the plant health-care cool tea prepared from the extractum has the advantages of pure color, translucent crystal, stable property and little damage to nutrition constituents.

The invention relates to a honey juice beverage and a preparation method thereof. The invention aims to develop a best honey and juice composite beverage formula suitable for people to drink and solve the following technical problems: honey is inconvenient to eat and the existing juice beverages have poor tastes. The honey juice beverage contains 1800-2200 parts of water, 45-55 parts of Chinese date honey, 25-35 parts of glucose, 40-60 parts of white granulated sugar, 4-6 parts of xylitol, 80-120 parts of apple juice concentrate, 20-25 parts of fructose-glucose syrup, 0.2-0.4 part of potassium sorbate, 0.1-0.2 part of citric acid, 0.1-0.2 part of acesulfame-K and 0.1-0.2 part of sodium carboxymethylcellulose. The honey juice beverage and the preparation method have the following beneficial effects: the beverage tastes full, smooth and exquisite, has moderate sourness and sweetness, is aromatic and pleasant, has long aftertaste and crystal clear color, is rich in glucose, fructose, amino acids and various inorganic salts, vitamins and such mineral substance components as potassium, calcium, magnesium, zinc, iron and the like with concentrations similar to the concentrations of human serums, has the functions of moisturizing the skin, beautifying the skin and refreshing oneself and is suitable for various consumers, especially for daily drink of young female consumers.

The invention relates to the wine making field and particularly relates to distiller's yeast and a preparation method thereof as well as a method for making wine by virtue of the distiller's yeast. The distiller's yeast comprises the following components in parts by weight: 80-100 parts of wheat meal, 0.1-0.3 part of flaccid knotweed herb and 40-50 parts of water. Compared with the distiller's yeast in the prior art, the distiller's yeast provided by the invention adopts pure natural wheat and flaccid knotweed herb as raw materials to ferment, and is free of any chemical additive; and moreover, the raw materials are easy to get, the cost is low, the long-term storage is easy and the use is convenient. The wine made by virtue of the distiller's yeast provided by the invention is fragrant, crystal clear in color and luster, refreshing and cool in mouthfeel during drinking, and capable of being lasting in scent while being placed in a container.

The invention discloses a preserved egg curing agent which is characterized by comprising the following components in parts by weight: 90-120 parts of mountain spring water, 3-9 parts of salt, 1-10 parts of zinc selenium dust tea, 2-10 parts of anhydrous sodium carbonate, 15-30 parts of unslaked lime, 1-10 parts of plant ash and 30-60 parts of loess. A preserved egg prepared by the curing agent is crystal clear in color, is fragrant in taste and soft, smooth and tender in mouthfeel, and is rich in fragrance, good in mouth feel and free from alkali and ammonia smell of a general preserved egg; the production time is shortened; the zinc selenium dust tea in the curing agent can not only add unique fragrance to the preserved egg but also provide microelements such as zinc and selenium necessary for a human body, so that the nutritional value of the preserved egg is improved.

The invention discloses fruit strips of mint and water melon peels and a production method thereof. The fruit strips are processed by taking the water melon peels and the mint as main materials through pretreatment, hardening, blanching, affination, primary drying, boiling, baking and reshaping. The fruit strips have crystal clear color, sweet and crisp taste, coolness and refreshment and rich nutrition, have the efficacies of dispelling wind and heat, clearing head and eyes, smoothing the throat, promoting eruption and soothing liver-qi stagnation, and meanwhile have the functions of relieving summer heat, diminishing inflammation, reducing blood pressure, resisting scorbutus and lowering lipid; and the production method is a good method for increasing the value of water melons and increasing the income of water melon farmers.

The invention discloses a preparation method of preserved eggs. The preparation method comprises the following steps: selecting eggs, preparing preserving liquid, immersing fresh eggs, carrying out secondary inspection, preparing a pasty curing agent and preparing the preserved eggs. The preserved egg prepared by using the curing agent is crystal clear in color, and fragrant, soft and smooth, has intense fragrance and good mouthfeel, has no alkali fishy smell and ammonia smell of the ordinary preserved egg, and the preparation time is shortened. Zinc selenium tea foam in the curing agent can not only improve unique fragrance but also provide zinc, selenium and other necessary trace elements required by the human body, and the nutrition of preserved eggs can be improved.

The invention relates to a method for preparing an agate red ceramic glazing material, which belongs to the field of glazing material preparation. During the raw material treatment steps of the method, the glazing material comprises the following raw material components by weight percent: 50%-80% of base material, 15%-45% of pigment and 1%-5% of additive, wherein The pigment takes Fe2O3, Al2O3, CaO, MgO, B2O3, Nd2O3, CrO3 and CeO2 as raw materials and is prepared through utilizing a sintering method. The agate red ceramic glazing material which is prepared through utilizing the method has stable performance and crystal clear color at high temperature, and is particularly suitable for coloring ceramic decorative materials.

The invention relates to rapeseed oil fine dried noodles. The rapeseed oil fine dried noodles are characterized by comprising components in parts by weight as follows: 50-200 parts of flour, 5-20 parts of rapeseed oil and 5-30 parts of eggs. The rapeseed oil fine dried noodles have the advantages and beneficial effects as follows: the rapeseed oil is added to the raw materials, so that the problem of adhesion of the noodles to a making device in a preparation process of the fine dried noodles is solved, the prepared fine dried noodles are crystal clear in color, fine and smooth in taste and richer in nutrition; whey protein powder and zinc-rich yeast are added and are easier to digest and absorb, and the nutrition value is higher; the prepared fine dried noodles have no additive and belong to all-natural and environment-friendly products; the prepared fine dried noodles have the functions of boosting human immunity, enhancing physiological functions, reducing blood pressure and reducing human cholesterol, have better prevention and health care effects on cardiovascular and cerebrovascular diseases as well as an anti-oxidation function, can improve skin when eaten persistently and have the effects of maintaining beauty and keeping young.

The invention discloses a honeysuckle low-alkaline preserved egg which is prepared from the following raw materials in parts by weight: 70-80 parts of fresh eggs, 6-8 parts of adenanthera pavonina, 8-10 parts of honeysuckle, 3-4 parts of mint leaves, 2-3 parts of burdock, 1-2 parts of fructus viticis, 3-4 parts of mulberry leaves, 2-3 parts of eriocaulon saxangulara, 4-5 parts of caulis lonicerae and a proper amount of dietary alkali, salt, food-grade zinc sulfate, food-grade copper sulfate, white vinegar and Baijiu. The honeysuckle low-alkaline preserved egg is safe and healthy, free of lead, green and harmless and low in alkali content and has the fresh and elegant fragrance of honeysuckle, and the egg white is golden-yellow in color, thick in wine fragrance, good in taste, clear in piny flower pattern and clear in boundary with yolk.

The invention discloses a processing technology of a lead-free selenium-enriched preserved eggs, which comprises a pickling formula and a preparation method, and the processing technology is characterized in that, the invention adopts a raw materials formula of 2.5 kg of edible soda ash, 5 kg of quick lime, 2 kg of salt, 0.5 kg of tea leaf powder, 0.2 kg of selenium ore powder and 50 kg of boiling water. The processing technology comprises following steps: 1, preparing a pickling material; 2, selecting fresh eggs; 3, putting the eggs into a jar, and pickling; 4, cleaning, and taking the eggs out of the jar; and 5, packaging and warehousing. The preserved eggs are free of lead content, rich in selenium element, glittering and translucent in color, rich and prominent in piny flowers, smooth in peeling, free of shell sticking and delicious and mellow in taste. The preserved eggs have rich selenium and have the health-care effects of anti-cancer, anti-fatigue, enhancing immunity, preventing and treating diabetes, preventing and treating cardiovascular and cerebrovascular diseases, expelling toxins, beautifying and the like. The defects in the prior art are overcome.

The invention relates to composite type functional chaenomeles speciosa fruit wine, a preparation method thereof and a preparation method of chaenomeles speciosa fruit vinegar. The preparation method of the composite type functional chaenomeles speciosa fruit wine comprises the following steps: removing peels of chaenomeles speciosa, squeezing juice, converting the juice into a fruit wine fermentation medium through enzymatic hydrolysis and performing liquid submerged fermentation, so as to obtain chaenomeles speciosa fruit wine; adding gamma-aminobutyric acid into the chaenomeles speciosa fruit wine, so as to obtain the composite type functional chaenomeles speciosa fruit wine. A composite type functional fruit vinegar is prepared by the following steps: taking the fermented chaenomeles speciosa fruit wine as the raw material, inoculating with acetic bacteria and performing liquid submerged fermentation, so as to obtain the chaenomeles speciosa fruit vinegar; adding gamma-aminobutyric acid into the chaenomeles speciosa fruit vinegar, so as to obtain the composite type functional chaenomeles speciosa fruit vinegar. The prepared fruit wine and the prepared fruit vinegar are rich in organic acid of oleanolic acid, gamma-aminobutyric acid and the like. The invention provides the composite type functional chaenomeles speciosa fruit wine and fruit vinegar with a health-care function, so that requirements of different crowds for beverages can be met.

The invention relates to wine and a preparation thereof, in particular to beauty-maintaining and young-keeping healthcare wine and a preparation method thereof. The beauty-maintaining and young-keeping healthcare wine is prepared by cooking, fermenting, pressing, clarifying, filtering, boiling, storing and mixing, and alcoholic strength of the wine is 20-50 degrees. The beauty-maintaining and young-keeping healthcare wine is prepared from the following raw materials in parts by mass: 55-60 parts of rice, 18-25 parts of red dates, 8-12 parts of medlar, 1-5 parts of poria cocos, 2-4 parts of polygonatum, 2-6 parts of longan, 1-10 parts of oysters, 3-6 parts of hawthorns, 4-9 parts of pollen, 5-8 parts of radix angelicae and 8-15 parts of white chrysanthemum flowers. The beauty-maintaining and young-keeping healthcare wine has a unique style in color, flavor and taste, is refreshing in mouthfeel, and has beauty-maintaining and young-keeping functions.

The invention relates to a method for preparing an agate red pigment, which belongs to the technical field of pigment preparation. In the method, Fe2O3, Al2O3, CaO, MgO, B2O3, Nd2O3, CrO3 and CeO2 are taken as raw materials, and a sintering method is utilized to prepare a ceramic pigment. The ceramic pigment has stable performance and crystal clear color at high temperature, is particularly suitable for coloring ceramic decorative materials and can be widely used for coloring ceramics.

The invention discloses a tomato anti-season winter culture method. The method comprises greenhouse preparation, sowing and seedling raising, planting field preparation, planting, management after planting and the like. Compared with the prior art, the method has the advantages that the land temperature is kept through coverage of sawdust composite powder, the land temperature is increased through a heat insulation pipe, root activity is increased, roots are promoted to absorb water, and therefore moisture and pulp are kept sufficient when tomatoes grow in anti-season winter; meanwhile, hot water for improving land temperature is mixed with the normal-temperature water for irrigation, hot water is effectively utilized, and waste is avoided; tomatoes cultured through the method have no hollow phenomenon, glittering and translucent in color and luster, sour, sweet, juicy, and good in commodity.

The invention relates to a technical field of edible starch noodle processing, and particularly relates to a method for processing canna edulis ker-potato starch noodles with pure plant additives. The method comprises steps of preparing powder, fermenting, detecting the moisture content and the PH value, processing into starch noodles, heating, curing, freezing, shaping, drying, packaging and the like. The starch noodles prepared by adopting the method do not contain any preservative, food colouring, additives harmful to human bodies, such as gel, starch noodle dispersants and brighteners, are free from pollution, shining bright in color, tough and chewy, have the regular appearance, and the boiling-resisting and soaking-resisting effects, and are truly pure natural green health-care products. The noodles contain multiple vitamins and microelements needed by human bodies, are rich in dietary fibers, vitamin B, flavonoids and the like, have functions of lowering blood sugar and clearing heat and toxic materials, have a supportive therapeutic effect on high blood pressure and hyperlipidemia, are the new generation of medicine-food homologous health-care food, and have the broad development prospect.

The invention provides a manufacture technology for health care wine. The manufacture technology comprises the following steps: (1) raw material processing: picking up completely mature and non-rottengrapes, brown sugar and fructus lycii as raw materials, and cleaning; (2) breaking and pulping: adopting a breaker to smash grapes, brown sugar and fructus lycii into particles of 1-2mm at the mass ratio of 10:3:2, keeping the grapestones of the grape, and carrying out pulping processing on the broken raw materials; (3) enzymolysis clarification: before fermentation, cleaning and disinfecting a fermentation device, pouring pulp into the fermentation device, adding 0.3g / kg of pectinase and 0.1g / kg of bentonite into the fermentation device while stirring, setting a enzymolysis temperature of 18DEG C and enzymolysis time of 28h, and obtaining enzymatic hydrolysate. The manufacture technology has the advantages of fragrant taste, translucency, brightness and rich nutrition.

The invention relates to an agate red ceramic glazing material which belongs to the field of glazing materials. The glazing material comprises the following raw material components by weight percent: 60%-80% of base material, 15%-39% of pigment and 1%-5% of additive, wherein the pigment takes Fe2O3, Al2O3, CaO, MgO, B2O3, Nd2O3, CrO3 and CeO2 as raw materials and is prepared through utilizing a sintering method. The agate red ceramic glazing material has stable performance and crystal clear color at high temperature, and is particularly suitable for coloring ceramic decorative materials.

The invention belongs to the technical field of food preparation and particularly relates to traditional Chinese medicine preserved eggs and a processing method thereof. By taking duck eggs, water, lime, sodium carbonate, tea dust, table salt, barbary wolfberry fruit, radix pseudostellariae, cinnamon, eucommia ulmoides, angelica sinensis, debark peony root and codonopsis pilosula as raw materials which are proportioned reasonably, the preserved eggs are prepared by further combining regulation of process parameters. Compared with a conventional process, the processing method has the advantages that the soaking efficiency of the preserved eggs is increased obviously, the soaking time is shortened, and the alkali smell is also improved; the preserved eggs provided by the invention are crystal clear in color and luster, tender and smooth in taste, rich in elasticity, are a lead-free and preservative-free green food, and have the health-care functions of promoting digestion, lubricating intestinal tract and supplementing qi and blood.

The invention relates to a processing technique suitable for apricot, in particular to a sulfur-free color-retaining processing technique for apricot, and belongs to the technical field of processing of agricultural and sideline products. The processing technique comprises the steps of sorting of fresh apricot, low-temperature disinfestation, washing, disinfestation by salt solution, blanching, color retaining by salt solution, soaking and blending, baking, humidity homogenizing, secondary baking, selecting, and packaging, wherein by performing low-temperature disinfestation and disinfestation by soaking in salt solution, it is possible to effectively remove pests in fresh apricot; in addition, by performing blanching, color retaining by salt solution, and soaking and blending, it is possible to effectively kill eggs, extend shelf life and eliminate browning, the color of apricot is guaranteed, the nutrients and aroma of apricot are retained, and the apricot has crystal clear color, fine and smooth pulp, sweetness and deliciousness, high vitamin content, suitable sourness and sweetness, unique flavor and the like.

The invention provides an air-jet rice milling roller for unhusked long-grain rice. The air-jet rice milling roller comprises a rice milling roller body and a flange, wherein the front end of the ricemilling roller body is a spiral feeding section; a milling rib is connected with the spiral feeding section; a polishing block is arranged at the tail end of the rice milling roller body; a hollow cavity is arranged in the rice milling roller body; an air inlet is arranged at the front end of the rice milling roller body and communicates with the hollow cavity; an air blowing opening is arrangedat the position of the milling rib and communicates with the hollow cavity; the tail end of the rice milling roller body is a cylindrical frustum; the polishing block is arranged on the conical surface of the cylindrical frustum and protrudes out of the surface of the conical surface of the cylindrical frustum; the flange is provided with a conical hole matched with the column frustum of the tailend of the rice milling roller body; after the flange is fixed, the conical hole matched with the column frustum of the tail end of the rice milling roller body forms a polishing chamber with the column frustum located at the tail end of the rice milling roller body; unhusked rice is conveyed into a whitening chamber through the spiral feeding section; and during milling processing, a fan continuously blows air through the air inlet and the air blowing opening, so rice bran is blown away, and the temperature of the rice can be effectively reduced at the same time.

The invention discloses a Chinese toon noodle processing method. The method includes the following steps of firstly, collecting harvested fresh tender Chinese toon sprouts; secondly, chopping the cleaned tender Chinese toon sprouts; thirdly, putting the chopped Chinese toon segments in a drying machine to be dried; fourthly, primarily smashing the dried Chinese toon segments to obtain Chinese tooncoarse powder; fifthly, secondarily drying the Chinese toon coarse powder; sixthly, secondarily grinding the dried Chinese toon coarse powder to obtain Chinese toon fine powder; seventhly, adding flour, eggs, salt, sugar and water to the Chinese toon fine powder, sufficiently mixing all the components, and kneading the materials into a dough; eighthly, putting the dough into a noodle machine to prepare fine dried noodles, and then conducting airing, packaging and storing. The prepared noodles are soft and smooth, contain the nutrients of Chinese toon, and are rich in nutrient; the noodles aregood in forming and crystal clear in color and luster during cooking and eating and do not present the obvious green color of the Chinese toon.

The invention relates to hawthorn wine, in particular to hawthorn fruit wine and a preparation method thereof. The preparation method comprises the following steps of taking 600-650g of hawthorn, which is fresh and insect-pest-free denucleated hawthorn, and 400-450g of water by weight, and adding 0.3-0.5 g of yeast into every 1000g of mixed solution; and carrying out crushing and juicing, primaryfermentation, secondary fermentation, filtering, filling and sterilizing. The hawthorn wine disclosed by the invention takes natural mature hawthorn as a raw material, does not contain other substances, and is good in taste, mellow in fruity flavor and transparent and glittering in color and luster.

Drinking water used for cooking is characterized in that the total soluble solid content in the drinking water is 220-300 mg / L, the conductivity is 450-550 [mu]s / cm, and the pH value is 7.2-7.8. Porridge, cooked rice and soup made by using the drinking water used for cooking have crystal clear color, are thick, delicious, sweet, soft and waxy, and nutrients in rice and the soup are easy to precipitate and balance, and provide healthy diet guarantee for people in order to improve the body quality of people. The preparation technology of the drinking water used for cooking removes most of calcium carbonate and mineral salts, reserves a proper amount of mineral matters and trace elements beneficial for the health of human bodies, and adjusts the pH value to realize best porridge boiling, rice cooking and soup stewing effects; and the preparation technology has the advantages of few flow, simplicity in step operation, and easy realization of large-scale production.

The invention provides a ceramic base film molding paste and its preparation method and a method of crystal overlay drawing; the ceramic base film molding paste is prepared by mixing raw materials, silver powder and pearl powder through pure water The raw material mixed powder includes the following components: 38 to 42 parts by weight of quartz; 18 to 22 parts by weight of sodium carbonate; 13 to 17 parts by weight of titanium oxide; 8 to 12 parts by weight of tin oxide; 3-7 parts by weight of zinc oxide; 8-12 parts by weight of porcelain clay. The crystal color painting pigments used in the crystal layered color drawing method are prepared from raw materials such as crystal, glass, agate and other mineral colored gemstones. The ceramic base film molding paste and crystal color painting pigments can realize crystal layering painting on ceramic vessels and then burn them into images to obtain painted works. The texture and luster greatly improve the artistic appreciation and commercial value of ceramic utensils.

The invention discloses carbomer / lysozyme hydrogel and application thereof in wound healing. The hydrogel is prepared by the following method comprising the steps of: S1, weighing a proper amount of carbomer 940, dissolving the carbomer 940 in sterile water, and fully swelling the carbomer 940 overnight; S2, adjusting the pH value to be neutral, and performing high-temperature and high-pressure sterilization to obtain carbomer hydrogel; and S3, precisely weighing a proper amount of lysozyme, dissolving the lysozyme in sterile water, adding the lysozyme into the prepared carbomer hydrogel, finally adding a proper amount of sterile water, and performing uniform mixing to obtain the lysozyme hydrogel. The hydrogel meets preparation requirements and has a slow-release effect; furthermore, thecarbomer 940 in the hydrogel can improve the stability of the lysozyme and reduce the hemolytic effect of the lysozyme, so that the safety is improved; and therefore, the carbomer / lysozyme hydrogel can be used for promoting wound healing of burn patients.