412results about How to "Good color protection" patented technology

The invention provides a fabric detergent with colour-preserving function and preparation method thereof. The detergent contains sodium fatty alcohol ether sulphate, laurylamide propyl betaine, alkyl glucoside, fatty alcohol polyoxyethylene (9) ether, sodium alpha-olefin sulphonate, 3-methooxyl-3-methyl-1-butyl alcohol, 1-vinyl pyrrolidone, 1-vinyl copolymer, sodium chloride, 1, 2-benzisothiazolin-3-one, essence, citric acid monohydrate and deionized water. The invention obtain favourable detergency in clothing washing process while realizing colour-preserving effect; the detergent is environmentally friendly, cleaning and colour-preserving are completed in one step, the detergent is non-toxic and non-irritant, and resource is saved.

The invention discloses a lycium ruthenicum beverage and a preparation method thereof and provides a beverage prepared by taking dried lycium ruthenicum fruit powder as a main raw material and a preparation method thereof. The lycium ruthenicum beverage is composed of following raw materials by weight percent: 0.1%-7% of the dried lycium ruthenicum fruit powder, 0.05%-3% of guar gum, 0.2%-7% of CMC-Na (Carboxyl Methyl Cellulose-Na), 0.05%-3% of xanthan gum, 3%-15% of erythritol, 0.006%-0.6% of stevioside, 0.01%-0.8% of citric acid, 0.01%-0.4% of sodium citrate, 0.01%-1.5% of tea polyphenol and the balance being water. The beverage is prepared by taking the dried lycium ruthenicum fruit powder as the main raw material; reasonable compatibility and synergistic effects of all the components are utilized and the color of a product is amaranth; the lycium ruthenicum beverage has a unique flavor, no astringent and mellow mouth feel, and has the effects of nourishing liver and kidney, replenishing vital essence to improve eyesight and nourishing blood, enhancing the immunity of people, beautifying, resisting oxidization, decaying aging, resisting fatigues, lowering blood pressure and lowering blood sugar.

The invention discloses a color fixative for yam slices and a use method thereof. The invention aims to provide a sulfur-free color fixative for yam slices, which is free of sulfur and has favorable effect of color protection, and applications thereof. The invention has the technical proposal that the sulfur-free color fixative comprises phytic acid, citric acid, ascorbic acid and L-Cysteine hydrochloride, wherein the concentration of the phytic acid is arranged from 1.36 to1.69%, the concentration of the citric acid is ranged from 0.37 to 0.79%, the concentration of the ascorbic acid is 0.11-0.255, and the concentration of the L-Cysteine hydrochloride is ranged from 0.21 to 0.26%. Compared with the prior art, the color fixative had the obvious advantages of favorable effect of color protection, and high safety. The invention is used for sulfur-free protection of fresh slices during the processing of yam herbal pieces.

The invention discloses a safe low-sugar beverage which takes pumpkin and sweet corn as the main raw materials, and is added with the auxiliary materials of sweetener, sour agent and thickener, and the production method. The pumpkin, sweet corn beverage ingredients is based on the weight of the beverage of 100Kg according to the percentage by weight; the ingredients comprises pumpkin pulp of 1Kg to 5Kg, shelled corn of 5Kg to 10Kg, composite sweetener of 0.02Kg to 0.05Kg, composite acetic acid of 0.15Kg to 0.3Kg, natural composite stabilizer of 0.1Kg to 0.25Kg, the remainder are water. After the protective coloration is implemented, the raw materials are crushed and pulped for making the jatex; the dissolution rate of the soluble solid of the raw materials can be increased without enzyme preparation by regulating the ratio of the raw materials and the water. The invention has the advantages that: the processing time is shortened; the processing costs are lowered; the mineral composition, vitamins and dietary fiber are reserved. The product also has the advantage of low sugar, low energy and rich nutrition, thereby which is easy to be accepted by the people.

The invention discloses a fish preservative. The fish preservative consists of the the following components in percentage by weight: 5-8% of trehalose, 0.1-0.5% of sodium phytate, 5-10% of pullulan, 0.2-0.5% of chitosan, 3-5% of disodium EDTA and the balance being purple perilla liquid. The fish preservative disclosed by the invention has good color protection, freshness preservation, water retention, deodorization and anti-corrosion functions, is capable of greatly prolonging the preservation time of fishes under the premise of ensuring the flavor and the mouth feel of the fishes and is high in food safety. The invention also discloses a preparation method of the fish preservative, mainly comprising the following steps: (1) preparing purple perilla liquid, namely putting perilla leaves into water to cook and filter so as to obtain filtrate which is the purple perilla liquid; (2) blending, namely uniformly mixing the trehalose, the sodium phytate, the pullulan, the chitosan, the disodium EDTA and the purple perilla liquid in a ratio to obtain the fish preservation. The preparation method disclosed by the invention is simple in processing step, low in production cost and easy to operate.

The invention discloses a tuna fresh keeping method to solve a problem that present tuna fresh keeping methods reduce the quality of tuna. The method mainly comprises the following steps: 1, preprocessing tuna bodies; 2, immersing tuna in a composite fresh keeping agent; 3, carrying out surface air drying; and 4, packaging, and refrigerating. The composite fresh keeping agent comprises, by mass, 5-10% of mycose, 0.03-0.05% of nisin, 0.05-0.1% of konjak mannan, 0.1-0.3% of sodium phytate, 2-3% of calcium chloride, 0.2-0.5% of chitosan, 3-5% of disodium EDTA, 0.3-0.5% of sodium erythorbate, 0.3-0.5% of sodium citrate, and the balance of a propolis water extraction liquid. The fresh keeping method has the advantages of easy implementation, high efficiency, low cost, good fresh keeping effect, great prolongation of the fresh keeping time of tuna, maintenance of the original eating quality of tuna, good safety, facilitation of improvement of the economic benefit of ships, and suitableness for being popularized and applied.

The invention discloses a preparation method of a convenient instant purple potato food, which aims at solving the problems that the heating time of sweet potatoes is longer, the loss of nutritional ingredients in the sweet potatoes is greater and a preservative is further added in the prior art. The method comprises the following steps: (1) selecting materials, cleaning and cutting; (2) performing primary film coating; (3) performing secondary film coating; and (4) sterilizing and cooking. A product is obtained by uniformly coating an edible pectin compound twice, packaging, sealing, sterilizing and cooling, the texture and the color of the product are kept good, the loss of the nutritional ingredients in the convenient instant purple potato food is lower, the guarantee period is long, the convenient instant purple potato food can be stored above 12 months at normal temperature, and the preservative is not used simultaneously, thereby meeting the requirements of people on green and healthy foods.

The invention dislcoses a coating preservation method of pseudosciaena crocea. The method includes following steps: (1) pre-treatment; (2) a soaking process; (3) a film-forming process; and (4) a packaging and refrigerating process. In the method, a sodium bicarbonate solution with a mass percentage concentration being 0.5-1% is employed for washing the pseudosciaena crocea, a composite film-forming preservative agent is developed on the basis of biochemical characteristics of the pseudosciaena crocea and an air-drying film-forming operation is carried out through cold air. The coating preservation method in operation process, is less in equipment investment, is environmentally-protective and safe, is suitable for industrialized production and can greatly prolong a preserving time of the pseudosciaena crocea on the premise of ensuring an edible quality and a sensory quality of the pseudosciaena crocea. The method is significant in preserving effect and is high in film-forming efficiency.

The invention discloses a method for making a fermented crystal crisp sweet bamboo shoot. According to the prepared bamboo shoot, low-salt curing and low-temperature slow freezing are conducted, two kinds of lactic acid bacteria are added for fermentation, seasoning, packaging and sterilization are conducted on the fermented bamboo shoot, and then the fermented crystal crisp sweet bamboo shoot which is crisp, refreshing, bright in color and lustre, rich in nutrient, unique in flavor, convenient to carry and capable of being eaten instantly is obtained. Due to the fact that low-salt curing, low-temperature slow freezing and fermentation are conducted, the original bright green color, the nutritive value and the crisp and refreshing taste of the bamboo shoot are reserved, the bamboo shoot and other auxiliary materials are fermented fully, and thus the quality and the flavor of the bamboo shoot are improved.

The invention relates to a formula of a composite color fixative for fruits, vegetables and fruit and vegetable products and an application method thereof, which belong to the technical field of foodadditives. Disodium stannous citrate, citric acid and vitamin C are taken as raw materials, the novel formula of the composite color fixative for the fruits, the vegetables and the fruit and vegetableproducts is developed, the composite color fixation is characterized by safety, economy and high efficiency and can safely and effectively replace a sulfur-containing color fixative, so that the composite color fixative can be applied in the short-term preservation of the fresh fruits and the vegetables, and the pretreatment stage of the fresh-cut fruit and vegetable products and the deep processing products of the fruits and the vegetables for carrying out color fixation for further protecting the original color-luster of the fruits, the vegetables and the fruit and vegetable products.

The invention discloses a rose-flavored beauty cookie. The rose-flavored beauty cookie is made from 40-50 parts of wheat flour, 15-25 parts of salad oil, 5-7 parts of milk powder, 4-7 parts of dried Roselle calyx powder, 1-2 parts of Chinese hawthorn seed powder, 1-2 parts of red date powder, 3-5 parts of black rice flour, 1-2 parts of membranous milkvetch root powder, 5-7 parts of cassava starch, 1-2 parts of black tea powder, 8-10 parts of xylitol, 3-6 parts of bee honey, 1-2 parts of baking powder, 0.8-1.2 parts of soda, 1-2 parts of edible salt, 0.2-0.4 part of xanthan gum, 1-2 parts of ginseng powder, 0.8-1.2 parts of angelica root powder, 1-2 parts of tall gaterpillar fungus powder, 2-4 parts of pine pollen powder, 0.4-0.8 part of wine-stained rose petals, 5-8 parts of beauty TCM (traditional Chinese medicine) filtrate, and the proper amount of water. The rose-flavored beauty cookie tastes good and has unique attracting wine and rose flavor, the wine is anti-aging, the rose petals soaked with the wine are beauty-care and moisten gastrointestinal tracts, the nutrition of the rose-flavored beauty cookie is enriched by using the rose petals with other raw materials, and accordingly the rose-flavored beauty cookie has the effects of antioxidation, blood replenishing, qi tonifying and the like. Dietetic beautification is achieved through the rose-flavored beauty cookie.

The invention provides a preserving agent for litchi and a preparation method of the preserving agent for litchi and relates to the technical field of vegetable and fruit preservation. The preserving agent comprises the following raw materials in percentages by weight: 0.5-1.2% of traditional Chinese medicine extract solution, 0.2-0.5% of sucrose ester, 0.3-0.5% of sodium chloride, 0.5-0.8% of konjak glucomannan, 0.2-0.3% of nanometer TiO2 and water accounting for all the rest percentages; the traditional Chinese medicine extract solution comprises the following raw materials in parts by weight: 5-10 parts of pumpkin seeds, 3-6 parts of pseudolaricis, 3-6 parts of radix gentianae, 2-5 parts of aloes, 2-5 parts of Chinese honey locusts and 2-5 parts of ulmus macrocarpa hance. The Chinese herbal medicines are used as raw materials of the preserving agent; the Chinese herbal medicines are used as antimicrobial substances, the konjak glucomannan is used as film-forming substance, the sucrose ester is used as emulsifier, the sodium chloride is used for sterilizing and color-protecting and the nanometer material is used as excipient, so that the preserving agent for litchi is obtained. The preserving agent for litchi is capable of preventing litchi from browning and rotting, so that commodity rate of the litchi is raised.

The invention relates to a compound colour conserving method for prolonging the storage period of dehydrated lettuce slices, belonging to the technical field of fruit and vegetable processing. The method in the invention comprises the following steps: pretreating lettuce utilized as a raw material, soaking with a colour conserving solution, and conserving the colour by adopting a mixed solution of lactose, saccharose and table salt, thus not only can the colour conserving cost be reduced, but also the colour and lustre of the lettuce slices preserved at different temperatures; then blanching,carrying out secondary soaking, and drying; and finally packaging and storing, wherein the storage temperature is 4-22 DEG C. In the invention, the degradation of chlorophyll in the processing process of each step is ensured to reach the minimum, so as to realize a good green conserving effect in the storage period.

The invention discloses a formula, a preparation method and application thereof of fruit freshness-retaining wax. According to the invention, the fruit freshness-retaining wax compounding oxidized polyethylene, candelilla wax and the like is prepared by adopting a phase inversion emulsion method, aiming at the characteristics of high air permeability of the oxidized polyethylene and high water-retaining property of the candelilla wax, and selecting high-quality oleic acid, myristic acid, morpholine, glycerol, potassium hydroxide, polydimethylsiloxane and deionized water and selecting the proper emulsion temperature and time of emulsifying wax and the adding speed and speed of the deionized water to form O / W type emulsion. The fruit wax synthesized by the method has extremely excellent film-forming property, has luster, does not whiten, has high air permeability, and retains water and freshness. The excellent performance of the fruit wax completely exceeds that of the conventional imported fruit wax and is more excellent than that of other domestic fruit wax, and the requirements of food on environmental friendliness and safety and mechanized waxing are met.

The present invention discloses a Chinese yam full flour and a preparation method thereof, belonging to the technical field of food processing. The Chinese yam full flour is prepared by the following steps: (1) cleaned Chinese yams are placed into a boiling water bath for 10-40 min, the boiled Chinese yams are taken out and cooled, the cooled Chinese yams are drained and the drained Chinese yams are sliced for standby application; (2) the cut Chinese yam slices are placed in a color protection solution for 0.5-2 h and the soaked Chinese yams are taken out to be beat for standby application; (3) alpha-amylase is added into the beat Chinese yam pulp, the Chinese yam pulp is subjected to enzymolysis at a temperature of 45-85 DEG C under a pH of 5.0-7.5 for 30-120 min, and the enzymolyzed Chinese yam pulp is subjected to enzyme inactivation and filtration to obtain an enzymatic hydrolysate and residue for standby application; (4) the enzymatic hydrolysate is concentrated to a soluble solid content of 10-30%, an excipient is added, and the mixture is spray-dried to obtain a Chinese yam powder A; and (5) the residue is subjected to microwave vacuum freeze-drying to obtain a Chinese yam powder B, the Chinese yam powder B is mixed evenly with the Chinese yam powder A, and thereby the Chinese yam full flour is obtained. The Chinese yam full flour is nutrient-rich, has a bright color with a slight brown color, is mellow in sweet and fragrant taste, is uniform in texture, is fine in powder, and is good in reconstituability.

The invention discloses a printing and dyeing auxiliary, and relates to the technical field of spinning dyeing. The printing and dyeing auxiliary comprises, by weight, 10-15 parts of guar gum, 7-9.5 parts of poly alkyl acrylate, 15-20 parts of sodium carboxymethylcellulose, 5-8 parts of octadecyl dimethyl benzyl ammonium chloride, 2-3 parts of tannin and 10-15 parts of barium chloride. A preparing method comprises the steps that the raw materials are weighed according to the weight part, the poly alkyl acrylate, the sodium carboxymethylcellulose and the octadecyl dimethyl benzyl ammonium chloride are added into a reaction kettle to be heated and stirred until reaction is thorough, and cooling is carried out; the tannin and the barium chloride are added, stirred and heated, the guar gum is added, and stirring is even. The printing and dyeing auxiliary has the advantages of being high color fastness, good in color protecting performance and fading proof.

The invention discloses a printing and dyeing auxiliary and a preparation method thereof and relates to the technical field of textile printing and dyeing. The printing and dyeing auxiliary comprises the following raw materials in parts by weight: 8-10 parts of guar gum, 15-17 parts of sodium dioctylsulfosuccinate, 4-6 parts of sodium sulfite, 4-10 parts of polyethylene glycol laurate, 5-7 parts of polyalkyl acrylate, 5-8 parts of sodium carboxymethyl cellulose, 9-11 parts of octadecyl dimethyl benzyl ammonium chloride and 6-9 parts of barium chloride. The printing and dyeing auxiliary disclosed by the invention has good efficacies of improving color fastness, protecting color and preventing color fading, simultaneously can reduce the consumption of dyes, is green, environment-friendly and nontoxic and reduces the cost, thereby having wide industrialization prospect and market value.

The invention provides a concentrated pear pulp and a preparation method. The method comprises the steps as follows: carding machines are used for cleaning raw material with ozone pumped in at the same time, 0.03 percent of sodium D-isoascorbate and 0.03 percent of sodium tripolyphosphate are added to fix the color, the pear is crushed and enucleated by a roll-type crusher, and the concentrated pulp of which the solvable solid matter takes up 30.0 percent to 35.0 percent of total content is obtained after pulping, degassing, centrifuging, homogenizing and concentrating; the concentrated pulp is stored at the temperature of minus 18 DEG C after being sterilized and aseptically filled. One important contribution of the invention lies in that the cold crushing of pears is realized on a basis of the selection of the color fixative, thereby greatly improving the color index of the concentrated pear pulp. The sodium D-isoascorbate selected by the invention to fix color is an oxygen consumption-type antioxidant and can be converted to D-isoascorbic acid under an acidic condition; the D-isoascorbic acid is one stereo isomer of the L-ascorbic acid and the oxidation resistance thereof far exceeds that of L-ascorbic acid, thus the D-isoascorbic acid has a good color fixing function when combined with the sodium tripolyphosphate which has complexation function.

The invention relates to a method for compounding epoxy-terminated allyl alcohol polyoxyethylene ethers, which belongs to the synthesis technology field of organic compounds, and uses allyl alcohol polyoxyethylene ethers and epichlorohydrin as raw materials, adds catalysts into the allyl alcohol polyoxyethylene ethers, is slowly added with epichlorohydrin drop by drop under the protection of nitrogen, filters and recycles the catalysts after finishing a reaction, distills and recycles the epichlorohydrin by reducing pressure, adds solid alkali and quaternary ammonium salt catalyst into a chlorohydrin ether intermediate, reacts for a period of time under the protection of the nitrogen, is added with a neutralizer to neutralize after being filtered to discharge salt, and then is added with an adsorbent to prepare finished products by refining. The method for compounding the epoxy-terminated allyl alcohol polyoxyethylene ethers is applied to compound the epoxy-terminated allyl alcohol polyoxyethylene ethers, effectively recycles the catalysts above 15 times, prevents strongly acidic catalysts from affecting equipment and operation environment, further achieves balance of ending ratio and color, gives high reaction activities for products simultaneously, and also guarantees quality indicators of finished products.

The invention discloses a color fixative for an apple or apple product, comprising 1.35-2.3 parts by weight of citric acid, 0.1-0.6 part by weight of sodium chloride, 0.07-0.21 part by weight of calcium oxide, 0.1-0.6 part by weight of D-sodium erythorbate and 98.38-96.29 parts by weight of water. The color fixative for the apple or apple product, provided by the invention, has the beneficial effects that safety problems caused by excessive sulfur in parts of apple products are solved, and after the apple or apple product is treated by using the color fixative provided by the invention, the original color and luster of the apple can be remained during processing, brown stains are reduced, and the residual sulfur dioxide in the product is reduced. Substances including the citric acid, the sodium chloride, the calcium oxide and the D-sodium erythorbate which are used in the invention are all safe and nontoxic, and the color fixative provided by the invention achieves the best color fixation effect by utilizing the synergistic effect of all color fixatives.

The present invention discloses a preparation method of hesperidium aurantium tea. The preparation method comprises the following steps: 1) fresh hesperidium aurantium is picked, the picked hesperidium aurantium is washed clean, and water content on the surfaces of the washed hesperidium aurantium is drained; 2) an opening is cut out on the hesperidium aurantium and the hesperidium aurantium is divided into two parts of a lid body and a hesperidium aurantium main body; fruit flesh in the hesperidium aurantium main body is dig out to obtain a hesperidium aurantium container; 3) the lid body and the hesperidium aurantium container are dried until no water is left; 4) the hesperidium aurantium container is taken out and filled with the tea leaves to obtain semi-finished products; and 5) the semi-finished products and lid body are put into a dryer; and an air inlet volume of the dryer is adjusted to be 1,500-2,100 m<3> / h, an air outlet volume of the dryer is 760-1360 m<3> / h, a temperature is controlled at 40-45 DEG C, the drying is conducted for 18-26 h, and the finished products are obtained. The preparation is less in steps and simple in processes. The hesperidium aurantium is emerald green in appearance. The hesperidium aurantium tea is uniform in color and luster, maintains the characteristics of the fresh hesperidium aurantium, is good in appearance, at the same time, maximally maintains the original taste of the hesperidium aurantium and tea leaves, and is fragrant, delicate and mellow in smell, and resistant to storage.

The invention relates to a quick freezing and preservation process for wild matsileaceae. The process comprises the following steps of: (1) soaking the matsileaceae in a soak solution consisting of materials, including 1% of a salt solution, and water in a volume ratio of 1:(9-11); (2) cleaning the matsileaceae to remove dust and silt; (3) blanching the matsileaceae in a blanching solution consisting of rinsing materials, including 0.1% of a L-cysteine solution, and hot water in a volume ratio of 1:(48-52); (4) cooling the matsileaceae by washing through cooling water until the matsileaceae is cooled from inside to outside, and draining excessive water after the matsileaceae is cooled to 4-5 DEG C; (5) performing quick freezing on the matsileaceae at -32 to -35 DEG C until the center temperature of the matsileaceae is below -18 DEG C; and (6) refrigerating the matsileaceae in a low-temperature cold storage at a constant temperature below -20 DEG C. According to the quick freezing and preservation process, the change of nutritional ingredients of the quick-frozen matsileaceae is alleviated, the original freshness, color and flavor of the matsileaceae are maintained to a certain degree, and the matsileaceae can be stored conveniently for a long time.

The invention discloses a pure natural raw juice of full banana fruits and a production method thereof. The pure natural raw juice of full banana fruits is characterized by using the full banana fruits as raw materials without adding water, other sweeteners, pigments and stabilizing agents and the like; after the steps of cleaning, sterilizing, pulping, enzymatic liquefying, filtering and settling, and sterilizing, the clear raw balance juice is produced. In the production, by adopting the steam for inactivating the enzyme and protecting the color, the color protection effect is good and the loss of the dissoluble solid matter is low; by adopting the compound enzyme for liquefaction, the viscosity of the pulp is reduced and the juice yield and the clarity of the fruit juice are effectively improved (the juice yield reaches 80% and the clarity is more than 95%). The content of the dissoluble solid of the pure natural raw juice of full banana fruits, which is prepared with the production method, is not less than 15%; the pure natural raw juice of full banana fruits is bright yellow, clear and transparent and has good taste and typical aromatic flavor of banana; the natural color, the flavor and the nutrient component of the banana are remained completely, so that the pure natural raw juice of full banana fruits is a pure health natural banana juice.

The invention discloses fermented honey and plum liquor and a production method thereof. The fermented honey and plum liquor is obtained by carefully selecting, washing and smashing green plums, adding honey, pectinase and keratinase, synchronously conducting composite enzymatic hydrolysis and low-temperature yeast fermentation, and conducting debittering, deastringency, ageing, clarification, refrigeration and sterilization postprocessing. The fermented honey and plum liquor is in the grain-yellow light brown color, strong in fruit flavor and soft in honey aroma, has the comfortable, elegant and pleasant aroma, and is mellow, soft, moist, moderate in sour and sweetness and long in remaining taste, the liquor body is full and coordinated, stability is excellent, and it is observed that the appearance and the taste do not change after the liquor is placed in a sealed mode at the temperature of 6-35 DEG C for 2 years.

The invention relates to acid mustard and a processing method of acid mustard sauce. The acid mustard is prepared by cleaning an acid mustard semi-finished product which is primarily pickled and fermented by brine and clear water, and then sealing; taking out the cleaned acid mustard semi-finished product, evenly mixing fresh ginger into the acid mustard semi-finished product, adjusting the concentration of table salt, sealing, and pickling and fermenting for a second time; after that, cooling to low temperature, taking out the product and cutting; and mixing the cut material with clear water, feeding ethylene diamine tetraacetic acid disodium and citric acid, sealing, and sterilizing for a short time at the low temperature. The acid mustard sauce is prepared by cooling the acid mustard semi-finished product which is cleaned as well as pickled and fermented twice, cutting into small pieces, carrying out low-temperature superfine grinding and then sealing, and sterilizing for a short time at the low temperature. The acid mustard produced by the method is light yellow in color, strong in taste, rich in fragrance, clear in soup and long in storage period; the acid mustard sauce is fine and smooth in mouthfeel, strong in taste, rich in fragrance and long in storage period.

The invention relates to samphire plant salt as well a preparation method and application of the samphire plant salt. The samphire plant salt comprises the following ingredients in percentage by mass: 22 to 32 percent of total protein, 15 to 25 percent of sodium, 3.5 to 4.5 percent of potassium, 0.5 to 1.5 percent of calcium, 0.2 to 0.3 percent of magnesium, 0.30 to 0.42 percent of vitamin C and 0.45 to 0.57 percent of chlorophyll. The preparation method provided by the invention is simple, various nutrients and active substances are effectively maintained, in addition, the color protection effect is good, the prepared plant salt has rich nutrition and is in natural green, the color, the fragrance and the flavor are good, the taste is delicious, the dissolution is easy, and the use is convenient. The damp-proof effect of the samphire plant salt is good, the property is stable, the quality guarantee period is long, and the application range is wide. The raw materials adopted by the samphire plant salt are samphire stems or just seeding tender seed pods, the prepared plant salt contains salt contents and also contains rich nutrition substances. The plant salt seasoning provided by the invention has rich nutrition, belongs to nutrition health care type seasoning, and is particularly suitable for being eaten by old people and patients with hypertension, cardiovascular and cerebrovascular diseases or kidney diseases.

The invention discloses a preparation method of ashitaba tea. The preparation method comprises the following steps: processing tender shoots of ashitaba by steaming blanching; hydrating; fermenting with lactic acid bacteria; drying at low temperature; rolling; and drying. With the adoption of the preparation method, the grass smell of ashitaba is fundamentally removed, the bad taste like astringency and piquance can be avoided; and when brewing, the ashitaba tea soup is clear and transparent, faint scent, tastes pure and mild, and has a good drinking effect. The method is simple in process, low in preparation cost, out of environmental pollution, and beneficial for industrial production, and brings a new method for effectively utilizing ashitaba.

The invention discloses a preparation method of banana powder with good rehydration characteristic and being not easy to agglomerate. The method makes banana flesh into the banana powder through procedures of color protection, thermal sterilization, controllable enzymatic hydrolysis technology, preparation, high speed shearing emulsification, secondary homogenization, high pressure spraying and drying, package with air-flow racking machine, and so on. Color protection with sodium bisulfite solution is carried out to the banana promptly after being peeled off skin, sterilization is made with hot water, then preparation is made by adding into VC, citric acid and water based on proportion, jordaning is carried out with a colloid mill after pulping, enzymatic hydrolysis is carried out with pectase, amylum, Beta-cyclodextrine, powdered sugar and water are carried out for a secondary preparation and a secondary homogenization, finally the banana powder is sprayed, dried and packed with aluminum-plastic promptly after being cooled. During the preparation process of the banana powder, no other filling agent is added except color protection agent and dispersant. The banana powder is characterized by good color, fluidity and rehydration characteristic, being easy to be stored and transported, etc.

The invention relates to a color protection agent for processing fruits and vegetables and its preparing process, wherein the agent comprises the following raw materials (by weight ratio): zinc lactate 5-10%, copper lactate 2.5-5%, and maltodextrin 85-92.5%.