39results about How to "Harmony" patented technology

The invention relates to a berberine plant source insecticide and a preparation method thereof. The insecticide comprises the following raw materials in parts by weight: 40-50 parts of berberis root, 1-2 parts of phellodendron bark, 45-50 parts of purple common perilla and 2-3 parts of castor. The berberine plant source insecticide takes berberine in the berberis root and phellodendron bark as the insecticidal active component; and since berberine has photoactive toxicity for pests, and the toxicity of the berberine plant extract for pests is enhanced when the berberine plant extract is degraded under the activation of light, the invention enhances the drug effect of insecticide, prevents enduring residence in the environment and conforms to environment concordance required by no-pollution pesticides. The product of the invention has the advantages of no toxicity, no residue, wide materials sources and low production cost, has the effects of anesthetization, contact killing, stomach toxicity, systemic action and the like, has favorable integrated control effects of disinsection and bacteriostasis, can be widely used in the fields of agriculture, forestry, animal husbandry and the like, and is especially suitable for production of traditional Chinese medicinal materials, organic food, green food and no-pollution food.

The invention relates to a fruit wine and in particular relates to a hybrid type fruit wine brewing method which is used for solving the problems that the conventional single-material brewed fruit wine is single in nutrition and mouthfeel. The hybrid type fruit wine brewing method comprises the following steps of: taking 1000 parts of grapes, 300 parts of apples, 300 parts of peaches, 100 parts of persimmons, 200 parts of jujubes, 200 parts of lithis and 50 parts of haworns; mixing and fermenting the materials. Compared with the existing various fruit wines, the hybrid type fruit wine disclosed by the invention is integrated with the characteristics of various fruits; the brewed wine is unique in flavor, provided with the flavor of various fruits, mellow in mouthfeel, rich in nutritive substance content, harmonious in aroma, and elegant and complete. Moreover, the hybrid type fruit wine satisfies the body requirements, and is suitable for people of all ages.

The invention discloses grape distilled wine and a preparation method thereof. The preparation method includes: using vitis vinifera variety merlot as a raw material, and performing crushing and squeezing, low-temperature fermenting and one-time distillation to obtain distilled raw wine; aging, freezing, filtering and filling to obtain grape distilled wine of 62.0+ / -1.0%vol. One-time distillation is adopted to replace two-time distillation, so that energy consumption and distillation time are reduced. No additive is used in the whole production process of the distilled wine. The grape distilled wine obtained by the method has aroma of grape red berry, has mellow aroma endowed by the distillation process, is harmonious in wine body and presents fruity aroma and typical performance more sufficiently.

The invention relates to a method for preparing male silkworm moth spirits. The method comprises the following steps of: selecting sieved big cocoons, carrying out eclosion, collecting male silkworm moths, leaching the male silkworm moths by using high-concentration distillate spirits to obtain the mother liquor of the male silkworm moth spirits, lixiviating traditional Chinese medicinal materials, such as milkvetch root, barbary wolfberry fruit and prepared rhizome of rehmannia, by using high-concentration distillate spirits to obtain the mother liquor of traditional Chinese medicinal spirits, and preparing the male silkworm moth spirits by conditioning according a reasonable formula. The male silkworm moth spirits prepared by the method provided by the invention have the advantages of mellow and sweet-lasting mouth feel and harmonious medicinal flavor, various traditional Chinese medicine ingredients cooperate with various organic substances of the male silkworm moths, the effectiveness of the male silkworm moth spirits is doubled, and the male silkworm moth spirits have the effects of homoeostasis mediation, fatigue resistance, oxidation resistance and sleep facilitation.

The invention discloses an ecological restoration method for a slope in a typical grassland area. The ecological restoration method comprises two parts of gentle slope ecological restoration and inclined slope ecological restoration. According to the gentle slope ecological restoration, indigenous plants including aneurolepidium chinense, elymus sibiricus, achnatherum splendens, artemisiafrigida willd, calamagrostis epigeios, elytrigia repens, astragalus adsurgens, melilotoides ruthenica, hordeum brevisublatum, oxytropis myriophylla, bromus ciliatus, koeleria cristata, hierochloeglabra and bromus inermis are planted in a gentle slope area of the typical grassland area for ecological restoration in two modes of single sowing planting and mixed sowing planting. According to the inclined slope ecological restoration, indigenous plants including aneurolepidium chinense, aneurolepidium dasystachys, elymus sibiricus, puccinellia tenuiflora, agropyron cristatum, achnatherum splendens, artemisia halodendron, artemisiafrigida willd, calamagrostis epigeios, elytrigia repens, astragalus adsurgens, melilotoides ruthenica, oxytropis gracillima, oxytropis myriophylla and hordeum brevisublatum are planted in an inclined slope area of the typical grassland area for ecological restoration in two modes of single sowing planting and mixed sowing planting. According to the method, the cold-resistant local plants are adopted to complete ecological restoration, the cost is low, and the survival rate is high.

The invention relates to the technical field of brewing wine, in particular to a brewing process of brandy, comprising the following steps: raw material treatment-fermentation-distillation-storage-preparation, aging-filtration, filling-finished product. As for the quality characteristic of male wine No.1 grape, the invention directionally develops the raw juice brandy and the skin residue brandy through the skin juice separation technology and the specific process adopted in the invention, and successfully solves the problem that the green smell in the fruit of the male wine No.1 grape occursin the wine in the prior art. The raw juice prepared by the invention is amber, clear and transparent, glossy, fruity and wine fragrance, and the aging fragrance is harmonious and elegant, rich, softand delicate in taste, and sweet and moisturizing in aftertaste. The brewing process has the advantages of light golden yellow brandy, clear and transparent, glossy, rich fragrance, harmony, mellow taste, long aftertaste.

The invention belongs to the technical field of fruit wine processing, and particularly relates to a preparation method of fermented mulberry fruit wine. The preparation method comprises the followingsteps: (1) selection of mulberry fruit pulp as a raw material for later use, (2) yeast activation, (3) main fermentation, (4) filtering, (5) ageing, (6) clarifying and filtering, and (7) sterilization, filling and selling. Mulberry fruits are adopted as raw materials, wine lees are filtered out after main fermentation is conducted on mulberry pulp for 12 days in the brewing process, secondary fermentation is conducted, and the prepared mulberry fruit wine is rich in color and luster, sour and sweet in taste, rich in flavor, bright in color and luster, rich in purplish red, harmonious in winearoma and unique in mulberry fruit aroma.

The invention discloses a black rice crystal Chinese rice pudding and a making technology thereof, and belongs to the field of food. The black rice crystal Chinese rice pudding consists of the following raw materials in parts by weight: 30kg of black rice, 6kg of golden thread preserved dates, 3kg of small red beans, 3.5kg of longans, 2.5kg of crystal sugar, 3kg of lotus seeds, 3.5kg of ginkgo, 1.5kg of jelly powder and 100kg of cooked lard oil. The black rice crystal Chinese rice pudding is obtained by certain working procedures. The black rice crystal Chinese rice pudding has the beneficial effects that the problem that no black rice Chinese rice pudding which is made by the black rice, the golden thread preserved dates, the small red beans, the longans, the crystal sugar, the lotus seeds, the ginkgo and the jelly powder, and is nutritional and convenient to carry exists in the market at present is solved; the black rice crystal Chinese rice pudding is harmonic in color, tastes sweet and cool, is convenient to carry, contains rich nutritional substances and mineral elements, such as ferrum, zinc, calcium and phosphorus, which are necessary to a human body, and has the effects of tonifying blood, benefiting qi, warming spleen and stomach and the like.

The invention discloses a method for reducing acrylamide generation in high-temperature processed food with fermented acidic juice. According to the method, Lactobacillus casei or any other strain serves as a fermentation strain, and acidic juice serves as fermentation liquor; the fermented acidic juice (liquid) or concentrated fermented acidic juice (semisolid) is added into biscuits or bread or fried bread sticks or other high-temperature hot processed food, the content of acrylamide generated in the food system is monitored, and the inhibition ratio is 60-95%. By means of the method, the flavor of food can be enhanced, and the content of acrylamide in the food system can be effectively reduced; the method can be widely applied to various kinds of hot processed food and has certain market promotion value.

The invention relates to the field of shared bicycles, in particular to a standardized parking system for shared bicycles. The standardized parking system comprises a parking pile used for parking theshared bicycles, two USB-to-RS485 interfaces or two USB-to-RS232 interfaces are formed in the parking pile at each interval of 0.5 m, and the interfaces are used for being connected with microcontrollers on shared bicycle locks; all the shared bicycles are provided with the corresponding interfaces; and after the shared bicycles enter a standardized parking area, the USB-to-RS485 interfaces or the USB-to-RS232 interfaces are connected with interfaces reserved in the shared bicycle locks, a unique ID certificate of a bicycle is identified, and thus standardized parking is completed. By adopting the standardized parking system, under the situation of ensuring that user experience and the management mode of a bicycle operator are not affected as much as possible, standardized parking is realized to the maximum extent, convenience is provided for traffic management of cities, and thus development of sharing economy is greatly promoted.

The invention relates to a preparation method of blueberry fruit rice wine. The preparation method comprises the following steps: preparing blueberry juice with blueberries as raw materials, and adding high fructose syrup and / or honey to prepare a blueberry sweet juice flavoring agent; mixing the blueberries with well-done rice and yeast lyophilized powder to carry out fermentation to prepare a fruit rice wine base; impregnating mulberries with distilled liquor with alcohol content above 58%vol to prepare mulberry wine, and blending the fruit rice wine base with the mulberry wine; finally flavoring by using the flavoring agent. The fruit rice wine prepared by adopting the method has the characteristics of harmonious wine body, prominent wine aroma, proper wine taste and intense wine feel.

The invention provides a processing method of cumquat wine, comprising the following steps: soaking well-chosen fresh cumquats in rice spirit of 50 degrees, cooling, filtering, canning and sealing. The method improves the additional value of cumquat. The obtained fruit wine is golden in color, and is clean and transparent without suspended matters or sediments. The aroma of the cumquat fruit is rich and the wine aroma is harmonized as well. The wine is mellow, with appropriate sweet taste and sour taste, and has the uniquely typical style of cumquat wine.

The invention relates to the technical field of wine making and in particular relates to health wine and a preparation method thereof. The health wine comprises the following raw materials: black glutinous rice, lycium barbarum, roxburgh rose, hawthorn, mushrooms, bamboo fungus, motherwort, saffron crocus, scutellaria baicalensis, liquorice and mulberry. According to a certain raw material ratio and the preparation process, the finally prepared health wine is dark red and bright in color, glossy, clear, transparent and uniform in texture, has typical fermented smell of glutinous rice wine, slight medicinal flavor and complicated and diversified flavors, is sour-sweet and tasty, scented in sourness, moderate in sweetness, mellow and soft in taste, complete in wine body, compatible in wine taste and sour-sweet and tasty and does not have any obvious particle.

An olive cocktail is prepared from the following raw materials including, by weight, 20% of olive wine, 14.72% of vodka, 10% of brandy, 10% of grenadine, 0.03% of potassium sorbate, 15% of lemon juice, 10% of sprite, 0.25% of citric acid and 20% of pure water. The name of the obtained olive cocktail is Teemo Royale. The olive cocktail is prepared by combining foreign wine (the vodka, whiskey, the brandy and sparkling wine) with the olive wine, all nutritional ingredients of olive fruits are contained in the olive wine, the olive wine has a special flavor of the olive fruits, the problem of a single flavor of an existing cocktail is solved, and the olive wine becomes a health-care cocktail and has the effects of anti-aging, beauty-maintaining and skin-nourishing. The olive cocktail provided by the invention is colorful, has various tastes and contains all nutritional ingredients of the olive fruits, thereby becoming a holy cocktail; and when the olive cocktail is poured into a transparent cup when drunk in summer, ice blocks can be selectively added into the olive cocktail, the taste is fresh, and red cherries, lemon pieces and the like can be used for decoration.

The invention discloses a lawn planting method in a typical grassland area. The method is characterized in that indigenous plants are planted in a planting region in a mixed planting manner, wherein the indigenous plants comprise anthoxanthum glabrum, bromus inermis, koeleria macrantha, agrostis gigantea, festuca rubra and poa sphondylodes which are planted in a mixed manner according to the seed volume ratio of (0.9-1.3): (1.1-1.5): (0.7-1): (0.9-1.2): (1-1.3): (0.8-1.2). According to the method, cold-resistant local plants are adopted to complete ecological restoration, the cost is low, the survival rate is high, and the land utilization rate is high.

The invention provides an apricot wine fermentation method and an apricot wine, and belongs to the technical field of fruit deep processing. The method comprises the following steps: removing kernelsof apricot fruits, juicing the apricot fruits, mixing the juice with sulfur dioxide and pectinase, and carrying out enzymolysis to obtain an zymolyte; mixing the zymolyte with yeast, and adjusting thecontent of soluble solids in the mixture to obtain an adjusted substance; carrying out first fermentation and second fermentation on the obtained adjusted substance; and mixing the second fermentation substance with sulfur dioxide, ageing, carrying out cold treatment, filtering, and blending to obtain the apricot wine. The apricot wine obtained by the fermentation method provided by the inventionis clear, transparent and bright, and has no suspended solids or precipitates; the apricot wine is faint yellow, has harmonious apricot fragrance and mellow wine fragrance, and is mellow, moist, fineand full in flavor; the alcoholic strength is 8-12%; and the mass percentage of sugar is 0.5-9%.

The invention discloses a solar insecticidal lamp. The solar insecticidal lamp comprises a solar cell panel, a storage battery, a controller, an electrode net and an ultraviolet lamp, wherein the solar cell panel is electrically connected with the storage battery; the solar cell panel and the storage battery are electrically connected with the controller respectively; the electrode net surrounds the periphery of the ultraviolet lamp; the controller is used for supplying power to the ultraviolet lamp and the electrode net; the ultraviolet wavelength emitted by the ultraviolet lamp is 365nm. According to the solar insecticidal lamp disclosed by the invention, solar energy is converted into electric energy, and insects are induced to a high-voltage electric net to be killed by optical waves with the corresponding wavelength through utilizing response behaviors generated by phototactic properties of the insects, so that the aim of killing adults is realized.

The invention provides a preparation method of korla pear fruit wine. The method combines soaking and fermenting processes, so that the defect that fruit wine prepared by a soaking method is high in alcohol content and poor in taste and has alcohol irritation and the defect that fruit wine products prepared by a fermenting method are unstable in quality and slight in fruit aroma are overcome. Dryred wine is used to replace Baijiu used in methods for making fruit wine through conventional soaking processes in the soaking process, so that first pre-made liquid obtained by soaking is stable in quality and soft, and fresh aroma of grape and pear is retained; pear distillers' yeast is utilized in the fermenting method to ferment bergamot pear pulp, so that obtained second pre-made liquid is good in taste; the korla pear fruit wine obtained by mixing the first pre-made liquid and the second pre-made liquid according to a weight ratio of 1:3-4 and aging has the advantages of being stable inquality, easy in preservation, strong in fruit aroma, coordinated and soft in taste, fast in raw wine maturing and rich in extract.

The invention relates to a novel process for preparing gingko wine, which is characterized in that fresh gingko kernels and malt are taken as raw materials according to the weight part ratio of 1: 1, fermentable components are extracted with water and are taken as a culture medium for fermentation, and ethanol is produced by fermentation through fermentation of the fermentable components in a water extract by utilizing active dry yeast; the method comprises the following steps: extracting residues after water extraction of ginkgo kernels and malt by using 42-degree brewed white spirit as an extraction solvent to form a wine material, carrying out reflux extraction, room-temperature impregnation, distillation and condensate collection on the wine material, and blending ethanol produced by fermentation with the condensate to obtain a ginkgo wine product. The product prepared by the process is clear and transparent in appearance, pure in fragrance, not prominent in medicine flavor, obvious in style and harmonious and pure in wine body.

The invention relates to the technical field of wine brewing, in particular to a preparation method for mulberry wine. The preparation method is characterized by comprising the following steps: (1) raw material processing: putting mulberries in a bamboo basket, dipping in water, enabling water to overflow the top, dipping for 5-6 minutes, slightly shaking the bamboo basket under the water for 2-3minutes, taking out, and draining for later use; (2) putting into a cylinder: putting the mulberries into a jar, manually rubbing the mulberries, and adding 0.4-0.6 jin of rock candy, 0.2-0.3 jin of brown sugar, 0.4-0.6 jin of Chinese wampee fruit, 0.05-0. of rice vinegar and 0.02-0.1 jin of Chinese herbal medicine preparation in each kilogram; after adding, evenly stirring, standing, fermenting for 20-50 days, filtering slags, pouring wine into a wine bottle for sealing, putting in a light-shielding and shade place, standing, and carrying out alcoholization for 3-8 months to obtain the mulberry wine. The mulberry wine has the characteristic of mellow and fresh taste and is capable of replenishing blood and tonifying kidney.

The invention provides a production formula of biscuits colored and flavored by traditional Chinese medicine components. The production formula consists of the following raw materials in parts by weight: 4-7 parts of gordon euryale seeds, 4-7 parts of haws, 3-5 parts of red yeast rice, 4-7 parts of coix seeds, 20-25 parts of butter, 20-25 parts of flour and 10-14 parts of eggs. The invention further provides a making method of the biscuits colored and flavored by the traditional Chinese medicine components. The making method comprises the following steps of: (1) performing pretreatment; (2) stirring; (3) forming; (4) coating; (5) placing on a plate; (6) baking; and (7) cooling finishing. The gordon euryale seeds, the haws, the red yeast rice and the coix seeds are used as main auxiliary materials, so that the harmony of nature and taste among the auxiliary materials is ensured, the taste is sweet, the dependence on sugar or sweetening agents is effectively avoided, and the taste is natural and easy to accept.

The invention relates to a method for preparing male silkworm moth spirits. The method comprises the following steps of: selecting sieved big cocoons, carrying out eclosion, collecting male silkworm moths, leaching the male silkworm moths by using high-concentration distillate spirits to obtain the mother liquor of the male silkworm moth spirits, lixiviating traditional Chinese medicinal materials, such as milkvetch root, barbary wolfberry fruit and prepared rhizome of rehmannia, by using high-concentration distillate spirits to obtain the mother liquor of traditional Chinese medicinal spirits, and preparing the male silkworm moth spirits by conditioning according a reasonable formula. The male silkworm moth spirits prepared by the method provided by the invention have the advantages of mellow and sweet-lasting mouth feel and harmonious medicinal flavor, various traditional Chinese medicine ingredients cooperate with various organic substances of the male silkworm moths, the effectiveness of the male silkworm moth spirits is doubled, and the male silkworm moth spirits have the effects of homoeostasis mediation, fatigue resistance, oxidation resistance and sleep facilitation.

The invention primarily relates to the use of 4-ethyl-octene-2-nitrile and / or 4-ethyl-octene-3-nitrile as a fragrance. The invention also relates to novel fragrance compositions comprising 4-ethyl-octene-2 / 3-nitrile, to perfumed articles comprising 4-ethyl-octene-2 / 3-nitrile and to various methods for conveying, modifying and / or intensifying specific fragrance notes.

The invention belongs to the technical field of tea drinks and health-care products, and relates to tea capable of removing halitosis caused by helicobacter pylori. Helicobacter pylori is an oral and stomach bacterium and can cause stomach diseases such as chronic gastritis and peptic ulcer, and an infected person is accompanied with serious malignant halitosis which repeatedly occurs and is difficult to eliminate and cover; and at present, no Chinese patent medicine for treating helicobacter pylori has been reported, and conventional tea does not have the effect of removing halitosis caused by helicobacter pylori. The tea provided by the invention can effectively inhibit helicobacter pylori, remove strong halitosis caused by helicobacter pylori and refresh breath. According to a technical scheme, the tea capable of effectively removing halitosis caused by helicobacter pylori comprises the following components in parts by weight: 1-60 parts of dendrobium officinale, 1-60 parts of chrysanthemum, 1-60 parts of eupatorium fortunei and 1-60 parts of liquorice roots. Preferably, the composition comprises the following components in parts by weight: 20 parts of dendrobium officinale, 30 parts of chrysanthemum, 3 parts of eupatorium fortunei and 5 parts of liquorice roots.