111results about How to "Has a fragrance" patented technology

The invention belongs to the technical field of forage production, and especially relates to a forage using straws as raw materials and a production method thereof. The composite straw particle forage comprises raw materials of rape straw, wheat straw, straw, corn flour, rice bran, rapeseed cake, bamboo leaf, plantago, mulberry leaf, lotus leaf and silkworm excrement, etc. The invention has beneficial effects of: 1. waste crop straws are used scientifically and environment-friendly as raw materials to produce the forage, so as to solve environment pollution caused by straw combustion each year, and bring economic benefits, with many goals achieved at one stroke; 2. bamboo leaf, plantago, mulberry leaf and lotus leaf are add in the formula to flavor the forage with delicate fragrances of plant leaves, so that animals are fond of eating the forage with a reasonable formula.

The present invention provides one kind of candied fritter and its making process, and the candied fritter is made with buckwheat flour, high gluten flour, glutelin powder and full egg liquid as material. During the making process, maltose is used as excipient and corrective. The candied fritter of the present invention is delicious, scented, moderately crisp and soft, long in preservation period and healthy.

The invention discloses a method for preparing Kefir sour milk which comprises water, sugar and sour milk prepared from the fermentation of two different Kefir grains; the preparing method comprises the follow steps: 1. raw milk is sterilized and then cooled to the temperature of 20 DEG C to 30 DEG C; 2. the two different Kefir grains are activated and cultured separately; 3. the activated and cultured Kefir grains with inoculum size of 2 percent to 5 percen are respectively inoculated to the sterilized raw milk; 4. the raw milk is fermented for 15 hours to 24 hours at the temperature of 20 DEG C to 30 DEG C; 5. the Kefir grains are filtered out to obtain two filtrates which are fermentation agents; 6. the two fermentation agents are mixed; 7. the mixed fermentation agents with the inoculum size of 2 percent to 5 percent are inoculated to the sterilized original milks and then fermented at the variable temperature ranging from 20 DEG C to 45 DEG C for 4 hours to 6 hours; and 8. the fermented milk are blended, homogenized and canned. With the adoption of the fermentation agents for fermenting at the variable temperature, the flavor of Kefir milk is well improved. The ferment time of the product is short, the yeasts in the mixed fermentation agents are more stable and the difference between flavors of Kefir sour milk prepared in different batches is small. The product has health-care functions of regulating beneficial bacteria in intestinal canals, lowering blood lipids, resisting tumors and the like, thus being a low-cost functional beverage.

A process for quickly preparing high-quality pickled Chinese cabbage includes such steps as preparing culture media, sterilizing, activating excellent lactobacillus strain, constant-temp culturing in ordinary liquid culture medium, culturing in another liquid medium to obtain bacterial liquid, loading the cleaned Chinese cabbage in a container, compressing, adding said bacterial liquid, edible salt and warm water, sealing and anaerobic fermenting for 10-15 days. Its advantages are delicious taste, high crispness and without destroy of nutrients.

The invention discloses a microcapsule type rose-modified regenerated cellulose fiber and a preparation method thereof. Honeycomb silica particles are adopted as a packaging material, nanoscale rose powder and chitosan powder are evenly mixed and packaged in honeycomb micropores of honeycomb silica, rose powder microcapsules are prepared and dissolved in water, a dispersant, a stabilizer and a crosslinking agent are added, the mixture is evenly mixed, an emulsion is prepared after high-speed grinding and filtration, the prepared emulsion is mixed with a spinning solution to be subjected to spinning formation in a coagulating bath, and the microcapsule type rose-modified regenerated cellulose fiber is obtained after an after-treatment process. The prepared modified cellulose fiber has the rose-specific fragrance and elegant pleasant aroma, has effects of nourishing skin, maintaining beauty and caring skin and has healthcare functions of soothing nerves, resolving depression, relieving fatigue, promoting wound healing, resisting bacteria and the like.

The invention discloses a method for preparing ursolic acid and a product and an application thereof. The method comprises the following steps that: loquat leaves are pulverized, added with 95 percent ethanol and subjected to ultrasonic extraction for 0.5 to 2 hours; an extractant is filtered by a micromembrane; a filtrate is separated by an ultrafiltration membrane and a nanofiltration membrane to produce a mixed solution of the ethanol and the ursolic acid; the ethanol is reclaimed, and the ursolic acid is obtained; the obtained ursolic acid is mixed with grosvener siraitia and honey to prepare grosvener siraitia honey cream. The invention adopts a method of combining ultrasonic extraction and membrane separation and purification, and extracts the ursolic acid from the loquat leaves; the method has relatively simple process flow, small loss of effective compositions, an ursolic acid yield of more than 75 percent, small ethanol amount and low energy consumption, thereby reducing extraction cost; and the prepared grosvener siraitia honey cream has the faint scent and sweetness of the grosvener siraitia and the light fragrance, fresh and sweet taste and mellowness of the honey, and has the functions of sedation, heat-clearing and lung-moistening, intestine moistening, defaecation and sleep improvement, thereby becoming a high-quality health-care product integrating nutrition and health care.

The invention relates to a mildew resistant treatment agent of wood. The mildew resistant treatment agent comprises 5-8 parts of Polygonatum sibiricum, 12-15 parts of Syzygium aromaticum, 3-5 parts of Radix Aucklandiae, 3-5 parts of Trillium tschonoskii, 8-12 parts of Evodia lepta, 2-4 parts of whitetomentose ainsliaes herb, 1-2 parts of Ormosia henryi Prain, 2-4 parts of Rhizoma Arisaematis, 8-10 parts of bamboo leaf, 12-15 parts of quicklime and 100 parts of water. The mildew resistant treatment agent of wood has the advantages of simple use method and convenient treatment, wood treated by the agent has a long mildew resistant time, can be used in air with the relative humidity of 45% at 25DEG C for 2 years without molds, and can be used under normal conditions for 4 years without molds.

The invention provides a chafing dish seasoning keeping people being free from excessive internal heat. The chafing dish seasoning is prepared through the following steps of selecting vegetable oil, bean segments, chili peppers, old ginger, garlic, edible salt, chicken essence, sodium glutamate, fermented soya beans, white granulated sugar, Chinese prickly ash, spices, high fresh essence and flavoring essence in a specific proportion, so that the Chafing dish seasoning has the characteristics of being delicately fragrant, purely numbing and non-greasy, and people do not suffer from excessive internal heat after eating the chafing dish seasoning for a long term. The chafing dish compounded by the chafing dish seasoning disclosed by the invention is light in oil quality, moderate in fragrance and natural in taste, when eating the chafing dish, people do not feel hot in the intestines and the stomachs, the chafing dish is free from being greasy, and dental ulcers cannot be caused. When people eat the chafing dish compounded by the chafing dish seasoning disclosed by the invention, the bodies of people are free from peculiar smell, the defect that people need to change clothes after eating the chafing dish is overcome; the vegetable oil does not contain cholesterol, so that the chafing dish seasoning is oily but not greasy when being eaten; compared with conventional chafing dish seasoning containing animal oil, the chafing dish seasoning disclosed by the invention is refreshing. The chafing dish seasoning disclosed by the invention is simple in technology, and suitable for industrialization.

The invention discloses puer tea added with saccharides for promoting fermentation and a pile fermentation method of the puer tea. The method comprises the following steps of: (1) taking Yunnan big-leaf sunned raw tea as a raw material, putting the raw tea in a fermentation box into a pile by a height ranging from 25cm to 35cm, wetting the raw tea by using moisturizing water until the moisture content of the raw tea ranges from 45% to 47%, wherein exogenous saccharide materials accounting for 0.2% to 0.6% of the weight of the raw tea are dissolved in the moisturizing water; and then closing the cover of the box for natural pile fermentation; (2) turning the pile every 5-7 d in the fermentation process and separating agglomerated puer; (3) after turning the pile three times, opening the cover of the box and continuing fermenting for 2-7 d; and (4) naturally drying the fermented tea sample in a shady, cool and dry place. According to the invention, fructose and pectin are selected as exogenous additives and added along with the moisturizing water to promote fermentation; and the puer tea under the technological conditions is short in fermentation period and good in taste.

The invention discloses a method for brewing fragrant baijiu. The method comprises the following steps that firstly, grain soaking is carried out; secondly, grain steaming is carried out, wherein grain steaming comprises the substeps of placing grains on a steamer, conducting primary steaming, conducting stewing, conducting drainage, adding chaff and steaming the grains again; thirdly, the grains are taken out of the steamer, spread and aired; fourthly, distiller yeast is spread; fifthly, the product is contained in a box; sixthly, the box is covered; seventhly, bacterium cultivation and saccharification are conducted; eighthly, the distiller yeast is distributed; ninthly, the product is placed in a cellar and fermented; tenthly, the product is placed on the steamer and distilled. Compared with the prior art, the baijiu produced through the method is colorless, transparent and pure in fragrance, has the peculiar delicate fragrance and grain fragrance of grain koji, and is mellow and sweet in aftertaste; ethyl acetate and ethyl lactate serve as main fragrant characteristics.

The invention discloses red rhodobryum heart nourishing tea and a preparation method of the red rhodobryum heart nourishing tea. The red rhodobryum heart nourishing tea is prepared by steps of selecting materials, cleaning, drying, smashing, extracting and the like; and then mixing according to a certain proportion, sterilizing, drying, and packaging. The red rhodobryum heart nourishing tea has the advantages of scientific formula, simple components, easy control on quality, low cost, and safety in drinking and the like. According to the heart nourishing tea, active components of traditional Chinese medicinal materials are maintained after extraction, bitterness of medicinal materials such as red rhodobryum and semen cassiae is effectively inhibited by adding liquorice, medlar and the like, and the efficacy is enhanced. The heart nourishing tea is sterilized for two times by high temperature, high pressure and ultraviolet rays, so that no microorganisms exist. The red rhodobryum heartnourishing tea is light yellow with green color, refreshing in taste, and has faint scent of tea and is mellow in taste. The red rhodobryum heart nourishing tea can treat or prevent cardiovascular and cerebrovascular diseases, has remarkable efficacy to palpitation, dizziness and tinnitus, neurasthenia and hypertension, does not have any toxic and side effects for long-term drinking, and is idealhealth care beverage.

Disclosed is a process for preparing kudzuvine flavone biscuit, wherein the constituents include (by weight portions) kudzuvine root grout 40-60, wheat flour 30-50, lard oil 0. 5-1. 5, egg 1-3, milk powder 2-4, white sugar powder 2-4, vegetable oil 1-3, 48% kudzuvine root isoflavone 0. 25-0. 75. The preparing process consists of pulping, mixing and tabletting.

The invention discloses broad bean flower health beverage. The broad bean flower health beverage is prepared from the following components in weight percentage: 30-35% of broad bean flower extracting solution, 0.1-0.25% of citric acid, 5-10% of saccharose, 0-0.5% of vitamin C and the balance of water, the sum of all components is 100%; according to the broad bean flower extracting solution, broad bean flowers are used as raw materials and are extracted to obtain primary extraction solution by adopting an ultrasonic extraction method, then the primary extraction solution is separated and purified by adopting the membrane separation technology, so that impurities such as higher molecular weight proteins and polysaccharide are removed and a broad bean flower extracting solution is acquired. According to the broad bean flower health beverage, only citric acid is adopted to adjust the acidity of the beverage, saccharose is utilized to adjust the sweetness, vitamin C is used for adjusting the sourness, the formulation is scientific and is rich in amino acid, triterpenoid saponin, flavone, anthocyanin and the like; and the broad bean flower health beverage can be taken conveniently, has acid mouthfeel, has broad bean flower scent, and also has the effect of preventing and controlling Parkinson's disease.

The invention relates to a manufacturing method for vaccinium bracteatum leaf tea. The method comprises the following steps that 1, stalks of fresh vaccinium bracteatum leaves are removed, and the vaccinium bracteatum leaves are cleaned thoroughly and pulped, distilled water is used for forming a suspension, the suspension is heated, ultrasonic enzymolysis is performed after neutral protease is added to obtain a vaccinium bracteatum leaf proteolysis product; 2, stalks of fresh vaccinium bracteatum leaves are removed, the vaccinium bracteatum leaves are spread to be dried at room temperature and cut into strips, boiling and de-enzyming are performed, then, the vaccinium bracteatum leaves are dried in the shade, baked and smashed to obtain vaccinium bracteatum leaf tea powder; 3, the vaccinium bracteatum leaf proteolysis product and the vaccinium bracteatum leaf tea powder are mixed, packaged and sterilized to obtain a vaccinium bracteatum leaf tea bag product with the anti-hypertensive effect. The technology is simple, operation is convenient, scale production is easy, the obtained product meets the requirement for functional food, and the brewed tea water is light yellow and pan-green, fragrant and heavy in flavor, mellow in taste and sweet in aftertaste and has the anti-hypertensive effect.

The present invention discloses a method for preparing sow thistle drink. The method comprises the following steps: (1) material selecting, (2) cleaning, (3) acid treating, (4) leaching, (5) filtering, (6) deploying, (7) homogenizing, (8) filling, and (9) sterilizing. The method of the invention has an advantage that the nutrient component and unique flavor of sow thistle are kept. The extract liquid of fresh sow thistle is transparent and has little yellow color. The extract liquid of fresh sow thistle not only has the delicate fragrance and bitter flavor of sow thistle but also has the fragrance of fresh glass. The method of the invention lays a good foundation for the later deployment.

The invention discloses a moisture-absorbing quick-drying antibacterial opening-turned sock which comprises a sock body, a sock bottom and a sock leg. The sock body, the sock bottom and the sock leg are of an integral structure, a bottom bag is arranged on the sock bottom, a notch is formed in the bottom bag, a functional pad is mounted in the bottom bag and comprises a water absorbing layer and a perfume layer, the water absorbing layer is positioned at the uppermost end, the perfume layer is connected with the water absorbing layer, a filler is mounted in the perfume layer, a feeding port is arranged at the tail end of the perfume layer, a fixing strap and a penetrating hole are arranged on the bottom bag and positioned at the upper end and the lower end of the notch, and an adhesion device is arranged on the fixing strap. The moisture-absorbing quick-drying antibacterial opening-turned sock is integrally diverse in function, can realize antiskid effect and has sweat-absorbing and faint-scent effect, and a comfortable, clean and sanitary environment can be provided to feet of people; the sock is compact and practical in integral design, convenient to use and low in integral manufacturing cost, has wide market prospect and is convenient to popularize.

The invention discloses an anti-corrosion mould-proof moth-proof paint prepared by mixing the following components in parts by weight: 10-15 parts of xylene, 25-29 parts of butyl acetate, 10-15 parts of ethyl acetate, 30-34 parts of alkyd resin, 10-15 parts of a curing agent, 0.5-3 parts of a mould-proof agent or 2-5 parts of a cinnamomum camphora leaf extract, 0.1-1 part of a defoaming agent, and 0.1-0.8 part of a levelling agent. The anti-corrosion mould-proof moth-proof paint has excellent anti-corrosion mould-proof performance, and does not contain benzene, formaldehyde, low-free TDI and other harmful substances and heavy metals.

The invention discloses a process for processing quick-frozen pumpkin and aims to provide a process for processing the quick-frozen pumpkin which can be preserved for a long time and eaten conveniently. The process comprises the steps of raw material selecting, cleaning, sorting, cutting, selecting, blanching, cooling, draining, quickly freezing, packaging, refrigerating and unfreezing. The process of the invention can retain the original bioactive ingredients, flavor and quality of the pumpkin for a long time, prolong the time to market and regulate market supply, is favorable for shipping for export sale and improve economic benefits.

The invention relates to an ice cream, in particular to a tartary buckwheat ice cream. The invention provides a delicious and nutritious tartary buckwheat ice cream. According to the technical scheme, the tartary buckwheat ice cream comprises the following ingredients in percentage by weight: 30 to 50 percent of fresh milk, 3 to 5 percent of tartary buckwheat powder, 3 to 5 percent of whole-milk thin milk powder, 3 to 5 percent of cream, 5 to 8 percent of eggs, 10 to 15 percent of white granulated sugar, 0.1 to 0.2 percent of carboxy methylated cellulose (CMC), 0.1 to 0.2 percent of propylene glycol alginate (PGA), 0.2 to 0.4 percent of vanilla essence and the balance of water.

The invention relates to white gourd composite edible powder, which is characterized by being prepared by the following steps of: grinding white gourd into powder of 100 to 400 meshes; and mixing the powder and all edible flour in a weight ratio of 2-6:4-8. The product has rich nutriments, is easy to absorb, is convenient to eat, has specific scented taste of the white gourd, can relieve summer heat and quench thirst, clear heat and eliminate phlegm, promote urination and diminish swelling and lose weight and detoxify and is the optimal food for patients suffering from hypertension, hyperglycemia, obesity and kidney diseases.

The invention relates to a processing method of shelled sunflower seeds. The method comprises the steps of selecting high-quality full sunflower seeds uniform in size and consistent in color, washing the selected sunflower seeds, boiling the sunflower seeds in soup made from star anise, fennel and cinnamon, stir-frying the sunflower seeds, shelling the sunflower seeds, and finally naturally cooling the sunflower seeds to obtain a finished product. The sunflower seeds are boiled by adopting the traditional Chinese herbs such as star anise, fennel and cinnamon, the natural fragrance of herbal plants can be given to the sunflower seeds, and the adopted star anise, fennel and cinnamon have a given food therapy healthcare effect, so that the health demand of consumers can be satisfied. The sunflower seeds are shelled in a stir-frying manner, so that the surface of the sunflower seeds is cleaner, more sanitary and crisper. Compared with the traditional black sunflower seeds, the shelled sunflower seeds prepared in the method can attract the attention of consumers by the surface color. The shelled sunflower seeds are leisure food which is high in edible value, clean, sanitary and worth of popularization.

The invention discloses a long-acting antibacterial hair colorant. The long-acting antibacterial hair colorant is prepared from, by weight, 15-25 parts of polygonum multiflorum, 5-10 parts of bletilla striata, 2-7 parts of indigo naturalis, 1-5 parts of pinus contorta, 5-15 parts of mint, 2-8 parts of chrysanthemum morifolium ramat, 0.5-2.5 parts of ginseng, 1-3 parts of lavender, 2-6 parts of active ionic calcium, 0.5-1.5 parts of amino acid, 1-5 parts of rose essential oil, 2-6 parts of Chinese herbaceous peony powder, 5-10 parts of long-acting antibacterial materials and the balance deionized water. In this way, the long-acting antibacterial hair colorant contains various vitamins and microelements, and has the effect of maintaining the hair when the hair is dyed, the dyed hair is glossy, natural and bright and the hair colorant has the advantages of resisting bacteria in a long-acting mode and being fragrant.

The invention discloses preparation of a pine pollen chewable tablet. The pine pollen chewable tablet is prepared from the following raw materials in percentage by weight: 10-30% of pine pollen, 10-30% of fruit and vegetable freeze-dried powder, 30-60% of a filling agent, 0-6% of a sweetening agent, 0-1% of a sour agent and 1-3% of a lubricant. The pine pollen chewable tablet is good in taste, convenient to carry, convenient to eat and easy to accept by customers.

The present invention provides one kind of candied fritter and its making process, and the candied fritter is made with buckwheat flour, high gluten flour, glutelin powder and full egg liquid as material. During the making process, maltose is used as excipient and corrective. The candied fritter of the present invention is delicious, scented, moderately crisp and soft, long in preservation period and healthy.

The invention discloses tartary buckwheat leaf tea. The main process of the tartary buckwheat leaf tea comprises the steps that tartary buckwheat leaves subjected to cleaning and fixation after being picked are mixed with sweet osmanthus powder, the mixture is kneaded into balls, an inoculation fluid prepared from apple juice is sprayed for fermentation, and then the tartary buckwheat leaf tea is prepared through baking. The appearance color of the tartary buckwheat leaf tea is brownish green, the liquid color of made tea is yellow green and transparent, aftertaste is heavy and mellow, the made tea is faint scented and elegant, has the faint scent of the buckwheat leaves, also has a light apple flavor and sweet osmanthus flavor and has the cooling, refreshing and laryngopharynx-moistening effects, the problem that the tartary buckwheat leaf tea has single taste and green and astringent smell is solved, and the nature of the tartary buckwheat leaf tea is enriched. The tartary buckwheat leaf tea becomes a fashionable healthy drink and is well received by consumers.

The invention discloses an indoor air purifying haze removal device. The indoor air purifying haze removal device comprises a mounting shell, a mounting cavity, a haze removal chamber and a spraying box. An active carbon filtering layer is mounted on one side of the interior of the haze removal chamber through a mounting plate; an HEPA filter net is mounted in the position, on one side of the active carbon filtering layer, in the haze removal chamber; a fan set is mounted in the position, on one side of the HEPA filter net, in the haze removal chamber; an evaporator is mounted in the position,on one side of the fan set, in the haze removal chamber; a fragrance giving-off box is mounted in the position, on one side of the evaporator, in the haze removal chamber; the spraying box is mountedat the upper end of the interior of the haze removal chamber; a water return pipe is mounted on one side of a water storing tank; a water discharging pipe is mounted on the other side of the water storing tank; a cleaning sprinkling head is mounted in the position, at one end of the water discharging pipe, in the haze removal chamber; and the water discharging pipe and one end of the water storing tank are connected with the evaporator. By arranging a series of structures, the indoor air purifying haze removal device has the refrigeration and humidity increasing functions.

The invention provides a processing method of applesauce. The processing method comprises the following specific steps: 1) cleaning, processing and cutting into cubes; 2) washing lemon clean, peeling, slicing and juicing; 3) boiling to soft and beating; 4) adding honey and lemon juice into fruit pulp; 5) heating with high-temperature fire, concentrating and taking a solid out of a pan when the solid reaches 65% after concentration; and 6) filling, sealing and storing. The invention has beneficial effects as follows: the technology is reasonable; equipment is simple; the prepared applesauce is more nutritious than a traditional applesauce and is sour, sweet and delicious and has an excellent taste; processing amount of fallen fruits and substandard fruits is increased by the applesauce processing method; income of fruit farmers is increased; and the processing method is suitable for mass production.

The present invention relates to fruit and vegetable processing, specifically to a preparation method for producing fruit vinegar by using dropping fruits, and belongs to the technical field of fruit and vegetable processing. According to the method, dropping fruits and other inferior fruits are adopted, and steps of raw material crushing, a heat treatment, saccharification, ethanol fermentation, aging and the like are performed to prepare the finished product fruit vinegar. The preparation method is simple and easy to perform, and is suitable for fruit processing enterprises and farmer processing. The prepared fruit vinegar has characteristics of clear, bright and pure color, apple fragrance, and sweet and sour taste, and can provide effects of blood vessel softening and appetite increasing after long term drinking.

The invention provides a modified composite activated carbon air filtering material with a high specific surface area and preparation thereof. The modified composite activated carbon air filtering material is prepared from the following components in parts by weight: 40-50 parts of activated carbon, 20-23 parts of nano titanium dioxide hydrosol, 2-7 parts of rare earth oxide, 2-3 parts of tung oil, 1-5 parts of water glass, 4-6 parts of carbonate solution and 2-5 parts of mixed powder through the steps such as modifying, mixing and activating; the prepared product has high adsorption efficiency, and the specific surface area can reach 1,940-2,256m<2> / g; compared with traditional untreated activated carbon, the specific surface area is increased by 2.2 times or more, the service life is prolonged, and the purifying efficiency is improved; moreover, the modified composite activated carbon air filtering material has the effects of faint scent and sterilization, effectively improves the air quality and realizes a strong purifying effect.

The invention belongs to the technical field of daily chemical products, and particularly relates to an anti-COVID-19 hand-washing-free gel and a preparation method thereof. The hand-washing-free gelcomprises the following components in parts by weight: 10 to 20 parts of Chinese herbal medicine extracts, 0.1 to 10 parts of thickening agents, 0.1 to 1.0 part of essence, 1 to 10 parts of humectants, 20 to 50 parts of ethyl alcohol and 30 to 60 parts of deionized water. The traditional Chinese medicine extract mainly comprises grifola frondosa extract and is matched with one or more of honeysuckle extract, fructus forsythiae extract, herba ephedra extract, herba houttuyniae extract, coptis chinensis extract and rhizoma atractylodis extract. The preparation method comprises the following steps: adding the Chinese herbal medicine extracts, the thickening agent and the essence into the deionized water, and carrying out stirring to form a gel solution; adding the humectants into ethanol to form an alcoholic solution; and mixing the alcoholic solution and the gel solution to prepare the hand-washing-free gel. The gel disclosed by the invention has the advantages that the gel has a relatively strong antiviral effect, can prevent diseases caused by various viruses such as COVID-19 and the like, has a bactericidal effect, and has skin-care and moisturizing functions.