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48results about How to "Enhance color protection effect" patented technology
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Method for dyeing rattans with plant-based black dye
ActiveCN107336314AImprove permeabilityImprove surface activityRadiation/waves wood treatmentElectric wood treatmentActive agentWarm water
The invention discloses a method for dyeing rattans with plant-based black dye. The method is characterized by comprising the steps that (1), softening is performed, wherein the rattans are soaked in warm water firstly and then soaked in a softener solution to be subjected to ionization treatment; (2), dyeing is performed, wherein the rattans are soaked in an active agent solution for 2-3 h, and then dyeing and drying are performed and repeated for 3-4 times; (3), color protection treatment is performed, wherein the rattans are subjected to atomization treatment with a color fixative; (4), fixation is performed, wherein the fixation treatment is conducted on the rattans needing color protection by ultraviolet light and mixed mud; and (5), air-drying is performed, wherein the dye-fixed rattans are dried to the moisture content of 7%-10%, and then the rattans are coated with paraffin oil and air-dried. Compared the rattans produced through the method with a control group, the content of the dye in the rattans is increased by 61.5 mg / 100 g, the discoloration test time is prolonged by 55 h, and the bending rate is increased by 7.8%.
Owner:FUNAN TENGXIANG ARTS & CRAFTS
Method for prolonging refreshing time of leechee fruit after being picked
InactiveCN101669541AExtend freshnessReduce decay rateFruits/vegetable preservation by coatingFruits/vegetable preservation by freezing/coolingSolubilityAir conditioning
The invention relates to a method for prolonging refreshing time of leechee fruit after being picked; green refreshing liquid is adopted: the contents of the green refreshing liquid are: 25 percent of0.8-1.0ml / L sportak, 7.2-7.5g / L reduction type ascorbic acid 8-10g / L water-solubility chitosan, the pH value of the green refreshing liquid is 3.0-5.0, the leechee which is justly picked is soaked for 6-10min and is taken out, moisture is drained, the treated leechee fruit in an air conditioning room with the temperature of 18-20 DEG C is dried naturally and is packed in a polyethylene bag respectively and is closed, and then is stored in a refrigerating house with 80-85 percent of relative humidity and the temperature of 4-6 DEG C; the leechee fruit is carried out by refreshment for more than 40 days by utilizing the method, the rotting rate of the fruit is reduced within 10 percent, and the color protecting function to the leechee fruit peel is remarkably improved, thereby effectively preventing the leechee fruit peel from being browned, and an extremely thin membrane is produced on the surface of the leechee fruit, thereby effectively preventing the moisture of the leechee fruit from being lost and reducing the infection of pathogenic microorganisms; multiple experimental results show that the refreshing method can remarkably improve the refreshing time of the leechee and improving the storage quality.
Owner:SOUTH SUBTROPICAL CROPS RES INST CHINESE ACAD OF TROPICAL AGRI SCI
Brewing method of lower-alcohol blueberry health-care wine
ActiveCN105368631ADeep colorStrong aromaAlcoholic beverage preparationMicroorganism based processesFruit wineStable state
The invention discloses a brewing method of lower-alcohol blueberry health-care wine. The method comprises the steps of blueberry selection and processing, tea preprocessing, raw material blending, ethanol fermentation, ageing, clarification stabilizing processing and the like. The method uses an optimized blue rain variety of blueberries as raw materials, and meanwhile tea leaching liquid, prebiotics and soluble dietary fibers are added; the lower-alcohol blueberry wine is obtained through raw pulp steeping, high-temperature enzymolysis, high-temperature start, mixed-bacteria synergy and low-temperature long-time fermentation; low-temperature ageing is assisted by microwaves to accelerate wine body mature, and the quality of the fruit wine is improved; a wine body is higher in clarity and is kept in a stable state for a long period of time through clarification stabilizing processing; the taste of the wine is improved and meanwhile a health-care function is increased for the wine by adding a functional sweetener. By the adoption of the process, the high-quality lower-alcohol blueberry wine having good color, fragrance and taste and integrating nutrition and health care can be obtained.
Owner:HUANGSHAN BLUEBERRY ECOLOGICAL PARK CO LTD
Method for cleaning, color protection and fresh keeping of fresh edible Lanzhou lily
ActiveCN105475462AExtended shelf lifeInsurance quality is stableFruits/vegetable preservation by irradiation/electric treatmentPolyphenolBiology
The invention relates to the technical field of food storage and discloses a method for cleaning, color protection and fresh keeping of fresh edible Lanzhou lily. The method comprises cleaning and sterilizing fresh lily sheets with a white color, a large size and no mechanical injury, immersing the fresh lily sheets in a sulfur-free color protection agent for 0.5-1h according to a mass-volume ratio of 1000: 1g / L, wherein the sulfur-free color protection agent comprises 0.3-1.0g of sodium chloride, 0.2-1.2g of citric acid, 0.4-1.2g of ascorbic acid, 0.002-0.006g of tea polyphenol and 100mL of purified water, taking out the treated fresh lily sheets, carrying out elastic oscillation drainage and overturn air-flow air drying cooling, carrying out UV irradiation sterilization, carrying out vacuum packaging and carrying out storage. The method utilizes the sulfur-free color protection agent to prevent lily browning. The stored fresh edible Lanzhou lily product does not contain sulfur dioxide residues so that food storage safety is improved. The fresh edible Lanzhou lily storage method has excellent color protection effects, a white lily color, a flat surface and a complete taste.
Owner:NORTHWEST NORMAL UNIVERSITY
Wool and cashmere printing and dyeing auxiliary
The invention relates to the field of production auxiliaries of wool products, in particular to a wool and cashmere printing and dyeing auxiliary. The wool and cashmere printing and dyeing auxiliary comprises sodium carboxy methyl cellulose, sodium diethylhexyl sulfosuccinate, citric acid, ethylene oxide, amino silicon oil, di-rhamnolipid, peroxidase and deionized water. The wool and cashmere printing and dyeing auxiliary comprises, by mass, 10-15 parts of sodium carboxy methyl cellulose, 3-8 parts of sodium diethylhexyl sulfosuccinate, 12-16 parts of citric acid, 8-14 parts of ethylene oxide, 5-10 parts of amino silicon oil, 3-6 pars of di-rhamnolipid, 1-3 parts of peroxidase and 40-60 parts of deionized water. According to the wool and cashmere printing and dyeing auxiliary, due to the combination ratio of the carboxy methyl cellulose, the citric acid and the amino silicon oil, dyeing and fixation of the dye on a wool and cashmere product are effectively improved, color fastness is improved, the color increasing and protecting performance can be improved, and the dyeing effect is ensured.
Owner:TONGXIANG PUYUAN WOOLEN KNITTING TECH SERVICE CENT
Meat product color developing agent
The present invention discloses one kind of meat product color developing agent comprising carnosine, at least one kind of antioxidant and at least one kind of preservative. The meat product color developing agent contains no nitrate and nitrite with carcinogenic risk, is safe for food, and has the synergistic effect of carnosine and antioxidant, obvious antioxidant effect and color protecting effect. The meat product color developing agent may be used in different kinds of meat products, such as sausage, low temperature ham, ham sausage, etc.
Owner:GUANGDONG FOOD IND INST +1
Production method of vacuum browning-resistant quick-frozen fruit dices
InactiveCN105851946AReasonable structureSimple materialFood freezingFood ingredient functionsVacuum pumpingSulfur
The invention discloses a production method of vacuum browning-resistant quick-frozen fruit dices. The production method concretely comprises the following steps: 1, selecting a raw material; 2, immersing: putting the selected raw material in a color protection solution composed of water, D-sodium erythorbate and citric acid, and carrying out color protection; 3, dividing the raw material, and coring the raw material; 4, disinfecting the cored raw material in a D-sodium erythorbate solution; 5, putting the disinfected raw material in a sulfur-free liquid protection solution, and carrying out primary color protection; 6, dicing the raw material; 7, carrying out vacuum pumping, and carrying out secondary color protection; 8, quickly freezing color protected dices; 9, choosing the quick-frozen dices, and bagging the dices; 10, carrying out metal detection; and 11, storing the obtained dices. The special color protection solution is in favor of improving the color protection effect and shortening the color protection time, has obvious color protection and brittleness protection effects, and substantially reduces the fruit yellowing rate; and a blanching process is reduced, so energy consumed in the processing process is reduced, the hardness, the crispness, the color, the mouthfeel and other quality indexes of quick-frozen apple dices are improved, and the storage and shelf life of the above product is prolonged to 2 years, thereby the product has high hardness and good mouthfeel, pollution to environment is reduced, and the production efficiency of enterprises is improved.
Owner:青岛华红食品有限公司 +1
Miao embroidered garment and making method thereof
ActiveCN107385718AEasy to prepareEasy to operateFibre treatmentEmbroidering machines apparatusWaxEthylenediamine tetraacetate
The invention relates to a Miao embroidered garment and a making method thereof, belonging to the field of clothing. The making method comprises the following steps: using an embroidery thread wrapped with a wax layer to embroider patterns on the surface of an embroidery material with patterns so as to obtain a primary embroidery product; coating the primary embroidery product with a color fixative, tidying and ironing to obtain an embroidery product; sewing the embroidery product. The color fixative is prepared from 2-3 parts by weight of acetic acid, 0.4-0.7 part by weight of trimethylamine, 0.05-0.1 part by weight of disodium ethylenediamine tetraacetate, 0.5-1 part by weight of potassium lignosulfonate, 0.4-0.6 part by weight of sodium oleate, 1.5-1.7 parts by weight of polyethylene glycol and 0.06-0.08 part by weight of ethylene propylene diene monomer. The making method is simple and easy to operate. The Miao embroidered garment made by the method is high in wear resistance, does not easily fade, and is better in whole texture.
Owner:贵州凯里经济开发区鑫田民族服饰工艺品发展有限公司
Making equipment of dried Gong pear slice and making method thereof
ActiveCN109527619AInhibits enzyme activityInhibits enzymatic browningFood treatmentElectricityMotor drive
The invention discloses making equipment of a dried Gong pear slice. The equipment includes a box body, the box body is equipped with an atomization chamber, a permeation chamber and a drying chamberfrom the head to the tail in order. The atomization chamber is communicated with the permeation chamber, the permeation chamber and the drying chamber are separated by a liftable baffle plate, and theatomization chamber is provided with a feed inlet and pipelines for introducing atomization liquid. The drying chamber is connected to a vacuum pump, and is equipped with an openable and closeable discharge port, and the inner wall of the drying chamber is provided with a cooling pipeline and a far-infrared electric heater. The three chambers in the box body are all equipped with conveying mesh belts. The outer side wall of the box body is equipped with a control plate and two motors driving the conveying mesh belts to move. The control plate is in electric connection with the two motors, anda switch in electrical connection with the far-infrared electric heater is disposed outside the box body. The equipment provided by the invention can perform physical and chemical color protection onthe Gong pear slice during preparation of the dried Gong pear slice, and the dried Gong pear slice has good color.
Owner:BAISE UNIV
Light-fast and oxidation-resistant ink composition for writing pen
The invention relates to the technical field of ink processing, and particularly relates to a light-fast and oxidation-resistant ink composition for a writing pen. The ink composition is prepared fromthe following components: a coloring agent, a bright pigment, water-soluble resin, thermoplastic polyurethane resin, dextran, fucoidan, polycarbodiimide, an organic solvent, a stabilizer, a corrosioninhibitor, a lubricant, a preservative and water, wherein the organic solvent is a mixture formed by compounding propylene glycol, diethylene glycol and isopropanol according to a mass ratio of 1 to1 to 5; the lubricant is glycerol or polyether modified silicone oil; and the preservative is a mixture of mannan and propyl p-hydroxybenzoate according to an equal mass ratio. The ink composition hasthe advantages of being good in writing performance, high in stability, outstanding light-fast and oxidation-resistant performance and little possibility of color fading.
Owner:合肥易美特建材有限公司
Processing method of preserved pomelo peel
The invention relates to the technical field of food processing and specifically relates to a processing method of preserved pomelo peel. The processing method comprises the following concrete steps:(1) selecting high-quality pomelos, removing internal pulp, performing thorough cleaning, cutting the pomelo peel into sheets, strips or dices, and performing kneading with salt for debitterizing; (2)putting the treated pomelo peel into soy milk and performing boiling for debitterizing; (3) boiling auxiliary materials, wherein the auxiliary materials mainly comprise the following raw materials: sage leaves, red peppers, thyme, licorice roots, rhizoma curcumae longae, brazilwood leaves, stevia rebaudiana, maple leaves, honey, citric acid, vitamin C and citric acid; and (4) concentrating the auxiliary materials until the water content is reduced by 20-30%, adding the debitterized pomelo peel, performing uniform stirring, heating and boiling, performing centrifugal separation and drying in asteam drying box, and performing sterilizing to obtain the preserved pomelo peel. The preserved pomelo peel produced by the method is bright in color, soft in texture, sour, sweet and delicious in taste and fragrant in flavor, and has multiple functions of clearing away heat and toxic material, promoting appetite, dispelling the effects of alcohol, keeping youthfulness, beautifying skin, resisting bacteria, expelling worms, expelling phlegm, arresting coughing and the like.
Owner:荔浦市万家兴果蔬专业合作社
Embroidery product and making method thereof
ActiveCN107227615AEasy to prepareEasy to operateLiquid repellent fibresAbrasion resistant fibresPotassiumPolyethylene glycol
The invention relates to an embroidery product and a making method thereof, and belongs to the field of embroidering. The making method comprises the following steps: printing a pattern on the surface of embroidered fabric and embroidering the pattern, so as to obtain a preliminary embroidery product; and coating the preliminary embroidery product with a color retention agent and ironing. The color retention agent comprises the following ingredients in parts by weight: 1-2 parts of potassium lignosulphonate, 0.2-0.4 part of sodium oleate, 1.4-1.7 parts of polyethylene glycol and 0.06-0.08 part of ethylene-propylene-diene-terpolymer rubber. The making method is simple and easy in operation and is especially suitable for making embroidered clothes of the Miao nationality. The embroidery product obtained by the making method is clear in the pattern, soft in color, difficult in color fading and comparatively good in overall texture.
Owner:贵州凯里经济开发区鑫田民族服饰工艺品发展有限公司
Preparation method of Luchuan pork sausages
InactiveCN106942635APrevent oxidationGood health effectFood ingredient as mouthfeel improving agentGrape seedPickling Agents
The present invention belongs to the technical field of food processing and specifically discloses a preparation method of Luchuan pork sausages. The preparation method of the Luchuan pork sausages mainly comprises the following specific steps: (1) raw material treating: Luchuan pork is cut into diced pork; (2) pickling: the diced pork and a pickling agent are mixed, and pickling is conducted; (3) chopping and mixing: the pickled diced pork is mixed with a material blending agent, and chopping is conducted; (4) sausage filling; (5) baking; (6) cooking; and (7) cooling and storing; wherein the material blending agent is mainly prepared from nostoc flagelliforme, dried shiitake mushrooms, oats beta-glucan, grape seeds, herba rhodiolae, mulberries, corn stigma, root or herb of rose mallow, herba gynostemmatis pentaphylli, Chinese wolfberry fruits, red dates, royal jelly, etc. according to certain parts by weight. The preparation method of the Luchuan pork sausages is simple and easy to implement. Besides, the prepared Luchuan pork sausages are high in sensory acceptability, low in calories, low in fat, high in dietary fiber content and good in quality guarantee effects, and have a certain health-care function.
Owner:广西聚银牧业集团岭南客家陆川猪肉制品有限公司
Preparation method of complex-technology orange peel
The invention relates to a preparation method of complex-technology orange peel. The method comprises the following steps of step 1, selecting raw materials, and cleaning the selected raw materials; step 2, performing peel grinding; step 3, performing color protection; step 4, performing pickling; step 5, performing rinsing; step 6, performing material immersion for the first time; step 7, performing material immersion for the second time; step 8, performing baking for the first time; step 9, performing sugaring; and step 10, performing baking for the second time and performing crystal granuleappearance: performing baking on sugared orange peel for the second time until white powdery sugar crystals appear on the surface of the orange peel, wherein the color of the baked orange peel is pale yellow, so that the complex-technology orange peel is obtained. Through adoption of the preparation method of the complex-technology orange peel provided by the invention, the problems that hesperidin is destroyed and the mouth feel is poor can be solved; in the making process, steps of cooking and drying in sunshine are not needed, so that the hesperidin in the orange peel is protected; and inmaterial immersion liquid, kiwi fruit condensed juice is selected for neutralizing bitterness in the orange peel, so that the eating mouth feel is good.
Owner:ZIGUI COUNTY QUGU FOOD +1
Method for inhibiting browning of freshly squeezed fruit and vegetable juice by ultra-high temperature instantaneous treatment
InactiveCN108771090AImprove stabilitySolubility adapts to a wide rangeFood ingredient functionsProtein food ingredientsFood flavorPolyphenol oxidase
The invention provides a method for inhibiting the browning of freshly squeezed fruit and vegetable juice by ultra-high temperature instantaneous treatment. The method includes the steps of: (1) raw material selection and pretreatment; (2) ultra-high temperature instantaneous treatment; and (3) rapid cooling. The method provided by the invention adopts coupling of ultra-high temperature steam enzyme deactivation technology and ultra-low temperature cooling technology, raises the steam temperature, achieves shorter deactivation treatment time and faster cooling speed, and also can more effectively lower the loss of fruit and vegetable nutritional quality and flavor substances while realizing the enzyme activity loss of polyphenol oxidase.
Owner:JIANGNAN UNIV
Nano-composite material used for cotton ramie fabrics and preparation method thereof
InactiveCN109281202AImprove dyeing effectEnhance color protection effectBiochemical fibre treatmentDyeing processPhoto catalyticMildew
The invention relates to the technical field of textiles and especially relates to a nano-composite material used for cotton ramie fabrics and a preparation method thereof, wherein the nano-compositematerial includes, by weight, 10-30 parts of a color fixation modifier, 2-5 parts of a crosslinker, and 15-25 parts of a modified nano-photocatalyst. The nano-composite material can significantly improve the dyeing property of the cotton ramie fabrics and increase color fixation and dyeing rate. The modified nano-photocatalyst enables the cotton ramie fabrics to have a photo-catalytic sterilization and mildew-proofing function, so that problems that conventional cotton ramie fabrics are liable to be mildewed, are incompletely dyed, have low glossiness and color fastness and are liable to yellow can be solved.
Owner:何小莹
Color protecting agent of fresh sliced Chinese yam and color protecting method
ActiveCN109043306AImprove permeabilityIncrease the amount of adhesionNatural extract food ingredientsFood ingredient functionsVitamin CViscose
The invention discloses a color protecting agent of fresh sliced Chinese yam. The color protecting agent is prepared from the following components by mass: 1 to 3% of Chinese yam viscose liquid degrading substance, 2 to 3% of NaCl (sodium chloride), 2 to 3% of citric acid, 0.1 to 0.3% of Vitamin C, and 0.01 to 0.03% of tea polyphenol, wherein the Chinese yam viscose liquid degrading substance is produced by heating and hydrolyzing Chinese yam viscose liquid under the function of hydrochloric acid. The invention also provides a color protecting method of the fresh sliced Chinese yam. The colorprotecting method comprises the following steps of cleaning the Chinese yam, slicing, soaking into the color protecting agent, refrigerating and storing. The color protecting agent has the advantagesthat the color protecting effect is good, the obtaining is easy, the color protecting method is simple, and the color protecting agent is suitable for industrialized production.
Owner:襄阳沃江源食品有限公司
Nourishing and color protecting shampoo and preparation method thereof
InactiveCN104970996AGood nourishing effectImprove nourishmentCosmetic preparationsHair cosmeticsBiotechnologyGINSENG EXTRACT
The invention relates to a nourishing and color protecting shampoo and a preparation method thereof. The shampoo comprises a dendrobium extract liquid, a Chinese Gall extract liquid, a ginseng extract liquid, an antiseptic, a lavender extract liquid, vitamin B, black sesame powder, ethanol, vitamin E, ethylene glycol distearate, chitosan, deionized water, milk, a humectant and garlic oil. The preparation method comprises the following steps: weighing raw materials, mixing the dendrobium extract liquid, the Chinese Gall extract liquid, the ginseng extract liquid, the lavender extract liquid, the black sesame powder, ethanol and chitosan, stirring, adding the antiseptic, vitamin B and the humectant, and stirring to obtain a first mixture; mixing ethylene glycol distearate, milk, vitamin E and garlic oil, carrying out ultrasonic vibration to obtain a second mixture, adding the second mixture to the first mixture in a dropwise manner, heating to 40-50DEG C, and carrying out heat insulation to obtain a semi-finished product; and carrying out high pressure distillation on the semi-finished product to obtain a finished product. The shampoo can protect hair and color the hair, so the shampoo is convenient, damages to human body are reduced, and the shampoo is suitable for industrial production.
Owner:JIANGSU QILIKANG SKIN PHARMA
Drying technology of dendrobium nobile flowers
InactiveCN109999139ASolve discolorationEnhance color protection effectDrying solid materials with heatHearth type furnacesChange colorBiology
The invention discloses a drying technology of dendrobium nobile flowers, and relates to the technical field of dendrobium nobile flower processing. The drying technology comprises the following stepsof 1, picking, 2, selecting, 3, cleaning, 4, color protection, 5, drying and 6, storage. According to the drying technology, the color and luster of the dendrobium nobile flowers are preserved through the color protection working procedure, and the problem of color changing of the dendrobium nobile flowers during high-temperature drying is solved; meanwhile, the problem that the dendrobium nobileflowers are in contact with air and change color in the storage process is also solved; meanwhile, in the cleaning working procedure, sodium gluconate is added to increase the impurity removal rate of the dendrobium nobile flowers.
Owner:六安初心生物科技有限公司
Processing method of shrimp-flavored dried peach strips
InactiveCN107712712ASoft and umamiGood color protectionFood thermal treatmentFood ingredient as taste affecting agentShrimpDried peach
The invention discloses a processing method of shrimp-flavored dried peach strips. The processing method is characterized by comprising the following steps: (1) pretreatment: cleaning yellow peaches,then sterilizing the cleaned yellow peaches with an ultraviolet lamp, and putting the yellow peaches on a conveying belt of a spraying machine for performing alkaline spraying treatment; (2) pulping:putting the pulp of the yellow peaches into a pulping machine for stirring, and then adding aloe, a lotus extracting solution and other components for performing stirring and mixing; (3) forming: pouring the mixed fruit pulp into strip-shaped molds for performing ultrasonic oscillation treatment, and then performing baking in an oven; (4) fermentation: centrifuging fresh soybean milk, then takingand standing the supernatant liquor for 2-3 days, spraying the surfaces of yellow peach strips with the supernatant liquor and performing fermentation; (5) sterilization and baking: sterilizing the fermented yellow peach strips at high temperature, and then putting the yellow peach strips into the oven for performing baking treatment; and (6) packaging: standing the dried yellow peach strips at acondition of 35-38 DEG C, cooling the dried yellow peach strips to room temperature and performing sealed packaging to obtain the dried yellow peach strips.
Owner:陈玉海
Fluidized bed drying line of low-sulfur baking sheet
InactiveCN109654810ADry evenlyDry thoroughlyDrying solid materials with heatDrying gas arrangementsFluidized bed dryingSpiral blade
The invention relates to the technical field of low-sulfur drying equipment, and discloses a fluidized bed drying line of a low-sulfur baking sheet. The fluidized bed drying line comprises a bottom plate and a machine body, the machine body is located above the bottom plate, the machine body and the bottom plate are connected through a buffer mechanism, a servo drive motor is fixedly connected tothe side wall of the machine body, the output end of the servo drive motor is connected with a transmission rod through a coupling, uniformly-distributed spiral blades are welded to the transmission rod, the end, far away from the servo drive motor, of the transmission rod is rotatably connected with the corresponding inner wall of the machine body, a plurality of evenly-distributed first bevel gears are fixedly connected to the rod wall of the transmission rod in a sleeving manner, and rotating rods are rotationally connected to the positions, corresponding to the first bevel gears, of the upper surface and the lower surface of the machine body. By means of the fluidized bed drying line of the low-sulfur baking sheet, the material drying and color-protecting effect is improved, and the equipment can have a good buffer protection effect.
Owner:SICHUAN QINGCHUAN NATURAL RESOURCES DEV CO LTD
Primary-color high-quality chestnut powder and preparation method thereof
ActiveCN111588014APrevent browningInhibits non-enzymatic browningClimate change adaptationFood preservationBiotechnologyBrowning
The invention provides a preparation method of primary-color high-quality chestnut powder, and belongs to the technical field of food processing. The method comprises the steps of chestnut shelling, peeling, slicing, color protecting, pulping, homogenizing and spray drying, wherein a color protection solution adopted for color protecting contains disodium stannous citrate with a mass fraction of 0.25%, EDTA-2Na with a mass fraction of 0.35%, chitosan with a mass fraction of 0.30%, L-cysteine with a mass fraction of 0.50% and citric acid with a mass fraction of 0.15%; a certain amount of colorprotection liquid is added into purified water used in the pulping process; and the inlet temperature of spray drying is 105-130 DEG C. According to the method, multiple color fixatives are adopted tocontrol oxidative browning and low-temperature spray drying, the color change of the chestnuts in a preparation process is inhibited, and the color protection degree of the chestnut raw materials isremarkably improved. The chestnut powder is high in quality and has a glossy faint yellow color, and the nutritional ingredient retention degree of the obtained chestnut powder is high.
Owner:GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
Processing method of sweet potato mixed jam
InactiveCN106923277AReduce tannin contentKeep the flavorFood ingredient as colourFood ingredient as taste affecting agentVitamin CActinidia
The present invention belongs to the technical field of agricultural product processing and particularly discloses a processing method of sweet potato mixed jam. The processing method of the sweet potato mixed jam comprises the following specific steps: (1) sweet potato slurry preparing; (2) haw slurry preparing; (3) kiwi fruit slurry preparing; (4) blending; (5) concentrating; (6) can filling and sealing; and (7) sterilizing and cooling. The sweet potato mixed jam scientifically treats the sweet potatoes, haws and kiwi fruits, the materials are reasonable in matching, and the prepared sweet potato mixed jam is good in visual effects, delicate in smell, rich in vitamin C, and sour, sweet and tasty, has characteristics of being low in sugar and less in chemical additives, and adjusting blood sugar and blood lipids. In addition, the sweet potato mixed jam also increases the product diversities of the sweet potatoes, haws and kiwi fruits.
Owner:姚逍逸
Processing method of white tea with low pesticide residue
InactiveCN107319021AReduce pests and diseasesPromote growthPre-extraction tea treatmentMoistureWarm water
The invention discloses a processing method of low-pesticide-residue white tea, which is characterized in that it includes the following aspects: (1) before picking, the spraying of pesticides is prohibited 15-20 days before picking white tea leaves, and the spraying of plant preparations is started 10 days before picking; 2) For tea picking, wash the picked fresh leaves with warm water; (3) For atomization cleaning, lay the cleaned tea leaves on a bamboo sieve, use an ultrasonic atomizer to atomize the cleaning solution in the lower part, and ventilate the upper part ; (4) Spray the bacteria solution, spray the mixed bacteria solution with a mass of 2%-3% to the atomized tea young leaves, and place it in a vacuum tank for degradation; (5) Select and fix, and perform the fix treatment; (6) Roasting and fermenting: Roast and ferment the young leaves of green tea to a moisture content of 5%-8%.
Owner:安徽汇灵农业科技有限公司
Radix millettiae speciosae and green tea beverage and preparation method thereof
InactiveCN109938133AThe taste is moderately sweet and sourThe taste is moderately sweet and sour, and the passion fruit is rich in aromaTea extractionPassion fruitPolyphenol
The invention provides a radix millettiae speciosae and green tea beverage and a preparation method thereof and relates to the technical field of beverage processing. The radix millettiae speciosae and green tea beverage is prepared from, by weight, 80-120 parts of a radix millettiae speciosae extract, 50-70 parts of green tea soup, 2-8 parts of passion fruits, 0.5-2 parts of kumquats, 0.5-3 partsof emblic leafflower fruits, 2-8 parts of fructus momordicae, 0.5-3 parts of citrus embryos and 0.5-2 parts of kapok. The radix millettiae speciosae and green tea beverage is fresh and fine in mouthfeel, slightly bitter in taste and sweet in aftertaste, the lowest content of two main effective components, namely radix millettiae speciosae polysaccharide and tea polyphenol, in a 500 mL bottled beverage is determined, and the functionality, mouthfeel and flavor of the beverage are improved by adding the raw materials such as passion fruits, kumquats, emblic leafflower fruits, fructus momordicae, citrus embryos and kumquats.
Owner:GUANGXI AGRI VOCATIONAL COLLEGE
Vacuum drying technology for ferns
InactiveCN107136202AEnhance color protection effectImprove food safetyFruit and vegetables preservationFood thermal treatmentEngineeringVacuum drying
The invention discloses a vacuum drying technology for ferns. The vacuum drying technology comprises the following steps of (1) performing picking; (2) performing cleaning; (3) performing blanching and performing cooling; (4) performing vacuum drying; and (5) performing packaging, and performing storage. According to the vacuum drying technology disclosed by the invention, the ferns are treated through a drying technology, synergistic reaction is performed with compounding protection fluid, and the ferns are cared in the process of cleaning, blanching and cooling, so that the running-off rate of nutrient substances of the ferns in the treatment process can be greatly reduced, and the color protection effects of the ferns in the blanching process are improved.
Owner:ANHUI HEQUAN FARM ECOLOGICAL AGRI CO LTD
Donkey meat roll and preparation method thereof
The present invention discloses a donkey meat roll and a preparation method thereof. The donkey meat roll comprises the following raw material components in parts by weight: 100 parts of donkey meat and 15-20 parts of marinating liquid. The marinating liquid comprises 0.8-1.2 parts of glycerin, 0.4-0.8 part of compound phosphate, 0.4-1 part of sugar alcohol, 0.6-1 part of salt, 0.6-1 part of sugar, 10-15 parts of water and 0.05-0.12 part of a color protection agent. The preparation method of the donkey meat roll comprises the treatment steps of raw material donkey meat pre-preparing, marinating liquid preparing, marinating, rolling, balancing, rolling, freezing, etc. The prepared donkey meat roll is bright in color, free of unpleasant mouthfeel and unpleasant odor, and has a pH value within a normal meat product standard range. The preparation method of the donkey meat roll is simple in technology, overcomes defects of poor mouthfeel and rolling discoloration of the donkey meat roll, retains the pure natural ingredients in the donkey meat, and improves the yield and quality stability of the product.
Owner:SHAN DONG DONG E E JIAO
Color protection and preservation method of dried persimmons
InactiveCN108576209ABlocking the enzymatic browning pathwayReduce discolorationFruits/vegetable preservation by coatingFood ingredient for microbe protectionChlorine dioxideFrost
The invention discloses a color protection and preservation method of dried persimmons. The method comprises the following steps: 1, selecting mature persimmons with complete fruit bodies and performing airing and peeling; 2, putting the peeled persimmons into a first color protection solution and performing soaking, taking out the soaked persimmons and performing air drying; 3, putting the air dried persimmons into a second color protection solution and performing soaking, taking out the soaked persimmons and performing air drying; 4, rolling the air dried persimmons in pine nuts, transferring the persimmons into a sealed container and performing stacking; 5, drying the stacked persimmons; 6, sealing and storing the dried persimmons until frost appears; and 7, packaging the persimmons with frost to obtain a dried persimmon finished product. The color protection and preservation method respectively adopts color protection solutions containing different concentrations of konjac glucomannan and chlorine dioxide for soaking the peeled persimmon, so soluble polyphenolic tannin in persimmon flesh is converted into insoluble tannin, a way of enzymatic browning of the dried persimmons isblocked, and discoloration of the dried persimmons in the manufacturing procedure is reduced, thereby realizing a continuous color protection effect, prolonging the preservation time of the dried persimmons and enhancing the preservation effect of the dried persimmons.
Owner:富平县骐进生态农业发展有限公司
Method for prolonging refreshing time of leechee fruit after being picked
InactiveCN101669541BExtend freshnessReduce decay rateFruits/vegetable preservation by coatingFruits/vegetable preservation by freezing/coolingSolubilityAir conditioning
Owner:SOUTH SUBTROPICAL CROPS RES INST CHINESE ACAD OF TROPICAL AGRI SCI
Detergent with color protecting effect and function of preventing damage to apparel fabric
InactiveCN109401861AHigh activityIncrease the number of washing cyclesInorganic/elemental detergent compounding agentsOrganic detergent compounding agentsSodium metasilicatePyrophosphate
The invention relates to the technical field of detergents, in particular to a detergent with a color protecting effect and a function of preventing damage to apparel fabric. The detergent contains components as follows: sodium alkyl benzene sulfonate, lauramidopropyl betaine, fatty alcohol-polyoxyethylene ether, sodium metasilicate pentahydrate, an emulsifier, monoesterified chitosan, gelatin, sodium citrate, sodium hydroxide, amylase, protease, lipase, epoxy silicone oil, a brightening agent, a color fixing agent, a penetrating agent, deionized water and essence, wherein the emulsifier adopts an anionic surface activity emulsifier; the brightening agent is a mixture of sodium pyrophosphate, tricyanogen chloride and cholamine; the color fixing agent is dicyandiamide formaldehyde or organosilicone; the penetrating agent adopts ethylene oxide or fatty alcohol. The detergent has a good cleaning effect, can effectively protect color of the apparel fabric and produces lower damage to the apparel fabric during cleaning.
Owner:HEFEI YUANKE GARMENT DESIGN CO LTD
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