31results about How to "Improve endoplasm" patented technology

The invention relates to a skin care product of pearls comprising skin-care cream and skin-active essence, wherein the skin-care cream comprises shea butter 2.85-3.15%, walnut kernel oil 1.90-2.10%, emulsifying agent 1.90-2.10%, assistant emulsifier 1.425-1.575%, vitamin E 2.375-2.625%, caprylic / capric triglyceride 5.70-6.30%, stearic acid 1.90-2.10%, licorice root 0.95-1.05%, grape seed extract 0.475-0.525%, ultraviolet absorbent 0.095-0.105%, humectant 4.75-5.25%, and thickening agent 0.238-0.263%, buffering agent 0.475-0.525%, and balancing deionized water, the skin-active essence comprises nano level active pearl powder and Vc magnesium phosphate.

The invention relates to a biological organic fertilizer. The biological organic fertilizer comprises 600 to 900 parts of animal manure, 400 to 600 parts of sugar filtered mud, 50 to 200 parts of oil cakes, 200 parts of peat, 200 parts of edible fungus residues, 200 parts of straw, and 1 to 2 parts of organic fertilizer production inocula all in parts by mass. The biological organic fertilizer provided by the invention is complete in nutrient and capable of effectively improving the utilization rate of the fertilizer nutrients and has a sustainable ability and the dual effects of increasing the crop yield and improving the quality of agricultural products; the quality increasing of the biological organic fertilizer mainly refers to increasing of vitamins C and beta-carotene and reducing of the nitrate content and increasing of a single (strip) part, namely improvements in appearance and inherent quality; the yield of the crops is increased, and the quality is improved; the problem of crop continuous cropping planting is solved; soil physicochemical and biological characters are improved; the specificity of the general bacterial manure is broken, so that biological organic fertilizer has good social and ecological benefits.

The invention relates to an orchid-shaped black tea making process, which comprises the steps of picking, spreading and airing, sunning, fixation, withering, carding, fermentation, first drying, fragrance extraction and the like. Black tea which is processed through the process is flat, straight, graceful and orchid-shaped, the appearance is attractive, the tea soup is reddish yellow and bright, the fragrance is pleasing and the internal quality of excellent.

The invention belongs to the technical field of health-care tea science, and relates to a novel ampelopsis grossedentata product and a manufacturing method thereof. The method is characterized by carrying out spread-cooling, de-enzyming, spread-cooling, twisting, deblocking, initial drying, secondary spread-cooling, twisting and forming, secondary drying, spread-cooling, drum-roasting, storage of semi-finished products, drying, grading, packaging and the like on the picked fresh ampelopsis grossedentata stem leaves, thus producing the bead-shaped ampelopsis grossedentata. Compared with the prior art, bitter materials in the ampelopsis grossedentata product can be reduced because carbureted hydrogen can be effectively removed by low-temperature, high-temperature and alternating treatment, and rime, stems and green taste on the traditionally processed ampelopsis grossedentata do not exist due to the utilized mechanical stem separation and grading stem-removal technology. The ampelopsis grossedentata processed by the novel technology is blackish green (like green tea), is in a tight and bent shape, and has bright liquor color and sweet flavor. The active ingredient of ampelopsis grossedentata has high flavones content (25%-40%). The technology provided by the invention is applicable to modern tea mechanical processing, can be used for batched production and meets market requirements.

Disclosed in a sheeting method for suncuring tobacco which comprises a stock preparation procedure, which employs time delayed collection to increase the defoliation maturity, a tendon pulling out procedure to extract the main tendon after fresh tobacco picking up, a sun curing procedure which employs two-stage solarizing process in the yellow-turning phase and the dry plate color deciding phase.

Disclosed is a Yunwu tea comprising the following constituents (by weight proportions), mist tea 95-105 parts, ginseng 3-8 parts, and licorice root 3-6 parts. During the preparing process, a predetermined amount of ginseng powder and licorice can be discharged.

The invention relates to a hill land orchard water-saving culture technology. A terrace back ditch which is combined by a horizontal ditch and holes which are uniformly distributed on the horizontal ditch is excavated at the inner side of each terrace surface of a hill land orchard; agriculture and forestry wastes are naturally stacked in the terrace back ditch; and after stacked for 2 to 3 years, the agriculture and forestry wastes are taken out to be covered on a twisted tree. The invention can obviously improve the soil water lacking condition, strengthen the soil fertility, improve the photosynthesis performance of leaves, improve the photosynthesis, effectively improve the quality and yield of fruits and reduce the total cost of fruit tree production by testing.

The invention relates to a particle congou black tea processing technology which is characterized by comprising the following steps of: carrying out withering, surface breaking, rolling, fermenting, first baking, shaping in a frying way, shape fixing in a boiler rolling way and drying on fresh tea leaves, wherein the steps of withering and surface breaking are alternately and repeatedly carried out. The finished tea prepared by using the processing technology not only can keep the characteristics of the conventional black tea, but also can further improve the inherent quality to finally form a novel black tea product which is lubricated and smooth in particles, mellow and sweet in taste, strong and durable in sweet smell, and flowery. After the technology is used, the natural tea is taken as a raw material, and any chemical substances do not need to be added during processing, so that the prepared tea has no side effects to human bodies, and is unique in taste, and the consumption trend of safe and healthy tea can be met; and therefore, the technology has high market prospects.

The invention relates to a key technique of industrialization of export high-quality, high-efficiency and low agricultural residual tea and organic tea, which is designed aiming at the current new condition of international and home tea and combining the practical condition of China. The production type of tea is determined according to the concrete condition of a base, and a technical scheme and a quality management system are designed. The ecological environment of a tea garden is protected through applying the principle of system research; soil is improved by using organic fertilizer; the internal quality of the tea is improved through selectively culturing and generalizing high-quality seeds; insect pests are prevented through adopting measures of damaging the survival and reproducing environment of insect pests of tea trees so as to reduce the use of pesticide and pesticide residue; and secondary pollution is reduced through controlling the sanitary quality of the tea in the process of processing, package and storage transportation. The invention innovates the production technology, ensures the production and processing of the tea to be safe, industrialized and standard and adopts an industrial mode of company-base-farmer and a technical course of research-examination-demonstration-generalization to be generalized and applied in the whole province, thereby ensuring the implement of a complete quality system from soil to table.

The invention relates a chill-proof antifreezing intercropping technique for tea gardens and relates to a tea garden planting and maintenance technique, in particular to an intercropping method of tea trees with pine trees and cypress trees. The technique includes the steps of garden plot preparation, seed soaking for accelerating germination, planting of tea seedlings, intercropping of plant trees, and overwintering management. The chill-proof antifreezing intercropping technique for tea gardens enables tea trees to grow in nature and form a stable ecological system of tea garden, and has the advantages that wind proofing and thermal insulation are achieved, and internal quality of tea trees is improved.

The invention relates to manufacturing equipment of tea leaves and particularly relates to a numerical control residual heat recycling type tea leaf forming fragment enhancer. The numerical control residual heat recycling type tea leaf forming fragment enhancer comprises a rack and a drying oven arranged on the rack, wherein a rotary and adjustable roller is arranged in the drying oven; a leaf guide strip for overturning and forming tea leaves is arranged on the inner wall of the roller; one end of the roller is provided with a tea leaf inlet / outlet and the other end of the roller is provided with an exhausting opening; the two ends of the roller are connected with the rack through supporting rolling wheels; an interlayer between the roller and the drying oven is communicated with an air outlet pipe of a hot air furnace; hot air enters the roller through a vent hole in the wall of the roller; and the roller is composed of a cylinder with a net-shaped small hole in the middle and an end cover with two circular-arc-shaped two ends. A unique roller design is adopted so that drying work is finished while tea leaves are formed; meanwhile, the tea leaf drying speed is accelerated under the condition that the hot air temperature is not improved, and the appearance and inner quality of the tea leaves are improved. The numerical control residual heat recycling type tea leaf forming fragment enhancer also has an automatic feeding function so that the automatic control of a whole process is realized, the operation is simple and convenient, the tea leaves are formed well and the tea fragment is high.

The invention provides a processing technology of leaves of roxburgh rose black tea, and belongs to the technical field of improvement of tea leaves. The processing technology comprises the followingsteps: putting the picked fresh tender leaves of roxburgh rose on a dustpan for withering in a processing room, wherein the room temperature is 23 DEG C, the relative humidity is 65%, the tile thickness is less than 2cm, and the withering time is 8-12 hours; when the moisture content of the withered leaves reaches 60%-64%, rolling the withered tender leaves of roxburgh rose in a rolling machine; when the broken cell rate reaches 80% or more, 90% or more of the leaves become strips after the rolling, the juice overflows, and the leaves feel wet and sticky to a hand and can be held into a ball while having moderate looseness after being released, putting the rolled tender leaves of roxburgh rose into a fermentation tank, wherein the temperature is 23 DEG C, the humidity is 89%-93%, and the fermentation time is 4 hours; drying in a dryer; after the drying is finished, spreading and cooling to room temperature, and then packaging and storing. The processing technology aims to solve the problem that most of the pruned leaves of roxburgh rose are directly discarded at present and consequently resource waste is caused since the leaves of roxburgh rose have relatively high nutritional value.

The invention discloses a process for biochemically treating cut stems, which comprises working flows of stem washing, deep stem washing, surface dehydration of tobacco stems, stem baking, stem cutting, enzyme treatment, large-scale feeding and the like. The process, through deep stem washing, reduces the content of chloride ions and nitrate of the tobacco stems, improves the mouthfeel, and improves the safety; the process, through compound enzyme treatment, makes components which are not favorable for the taste in the tobacco stems reduced and components which are favorable for the taste increased so as to finally improve the inherent quality of the cut stems; and the process takes the processed cut stems as a carrier to add a natural tobacco extract to supplement the natural tobacco aroma, thereby improving the taste quality of the tobacco stems, and finally widening the using range of the cut stems.

The invention provides a pig raising method for improving the quality of pork. The method comprises the following steps of constructing a pig farm; adopting an alternate pig feeding method; according to the physiological growth characteristics of a pig, feeding pigs with different fodder in a piglet breeding stage, a growth and development stage and a fattening and weight gaining stage, wherein in the piglet breeding stage the fodder is added with electrolytic multiplex vitamin, aloe leaves, honeysuckle and platycodon grandiflorum to improve the immunity and appetite of piglets; in the fattening and weight gaining stage, the fodder is added with yam, almonds, lentils, tuckahoe, gorgon fruits, coix seeds, lotus root starch, lotus seeds and other traditional Chinese medicinal materials which have the effects of strengthening spleen and kidney, and generating muscle and flesh. The pig raising method can improve not only the quality of the pork, but the ability of disease resistance, so that in the whole process of raising pigs, the incidence is significantly lower than the traditional raising methods.

The invention provides a reconstruction processing method of cut stems. The method comprises the following processing steps of: washing cut stems after stem cutting, dewatering after washing, soaking the dewatered cut stems, feeding, performing solid-liquid separation after soaking, drying, and the like. The feed liquid used in the soaking and feeding step comprises the following raw materials in parts by weight: 1-20 parts of sugar, 0.01-3 parts of nicotine, 0.1-1 part of potassium, 1-40 parts of tobacco aroma-causing component, 0.1-5 parts of humectant, 0.1-1 part of pigment and 35.71-97.6 parts of water or organic solvent. In the invention, firstly the cut stems are deeply soaked and washed so as to reduce the contents of chloride ions and nitrates in the cut stems, improve the taste and increase the safety; and then the sugar, nicotine, potassium and tobacco aroma-causing component meeting the style of tobacco are supplemented correspondingly, thus components bad for the smoking flavor in the cut stems can be reduced, components good for the smoking flavor can be increased, the recombination of the components in the cut stems can be realized, and the inner quality of the cut stems can be finally increased through the reconstruction of the cut stems.

The invention belongs to the technical field of tea tree cultivation, and relates to a pruning-picking method of tea trees, in particular to a photovoltaic agricultural greenhouse tea garden pruning-picking method. Utilizing the method, the spring tea can be plump and strong in bud, the germination time and the bud developing and growth degree are identical, the endoplasm is improved, and the yield is increased; meanwhile, no harvest of summer tea and autumn tea reduces manual cost. Through pruning remaining cultivation, the pruned current year shoot keeps good top end superiority in the growth period, and crowns in three-dimensional shapes with a certain number and a robust degree are formed. In the next year, by the utilization of the first cycle of germination of the last year shoot in the tea tree, the property of the top end superior that side buds are intensively and simultaneously germinated is broken; by the adoption of the photovoltaic agricultural greenhouse tea garden pruning-picking method, the germination cycle of the tea tree is obvious and intensive, the yield of the spring tea is obviously increased, and the quality of the spring tea is obviously improved; meanwhile, no harvest of the summer tea and the autumn tea reduces a lot of manual cost, and the annual production value of the tea garden is increased.

The invention discloses a calculation model for a cut tobacco content of a cigarette and a method for controlling stability of the cut tobacco content by applying the calculation model. A method for constructing the calculation model comprises the following steps: using the cut tobacco content of the cigarette as a dependent variable and using a cigarette parameter as an independent variable to construct a functional relation; performing regression analysis fitting on detection data to obtain specific coefficients of the functional relation; constructing to obtain the calculation model for thecut tobacco content of the cigarette, wherein the cigarette parameter comprises a cigarette circumference. The calculation model provided by the invention has a fitting R2 of 0.893 or higher, is notaffected by the quality of product cigarette holder, forming paper, tipping paper and cigarette paper, has advantages of high accuracy and wide applicability, can not only control fluctuation of the cigarette within a national standard range, but also control a standard deviation of the cigarette quality to be 0.02 or lower, and controls the standard deviation of smoking resistance within 0.04-0.05, so that the cigarette can ensure stable tightness, smoking smoothness and comfortable smoking mouthfeel.

The invention relates to a method and a device for binding arranged optical fiber filaments. The method comprises the steps that: state information of the arranged optical fiber filaments and state information of a corresponding arranging mold are acquired; according to the state information of the arranged optical fiber filaments and the state information of the corresponding arranging mold, the binding position for binding the arranged optical fiber filaments and the length of a required binding piece are determined; the binding piece is a thermal shrinkage film; the binding piece is used for binding the arranged optical fiber filaments at the binding position in the direction perpendicular to the optical fiber filaments, and the two ends of the binding piece are kneaded together; and the binding piece is heated to enable the binding piece to be heated and shrunk until the binding piece is completely attached to the arranged optical fiber filaments, and firmly binding the optical fiber filaments. According to the method, the thermal shrinkage film is adopted for binding, and the contact area between the binding piece and the optical fiber filaments is increased, so that the stability of the optical fiber filament arrangement structure is ensured.

The invention relates to a skin care composition, and in particular relates to an external skin care composition with functions of softening light, brightening, sunscreen and moisturizing and a preparation method. The skin care composition is prepared from the following raw materials: salicylate and derivatives thereof, cinnamate esters, arbutin, a pomegranate fruit extract, sodium hyaluronate, a honeysuckle flower extract, a seaweed extract, bisabolol, a spiraea salicifolia extract, a passion flower extract, a nutritional supplement, peptide, tea polyphenol and deionized water. According to the invention, by adding the sunscreen, moisturizing and moisturizing raw materials and supplementing the nutritional supplement and the anti-allergic agent, ultraviolet rays are isolated, skin activity is repaired and improved, skin nutrition is supplemented, and the skin is more transparent, brighter and whiter, and is smooth, fine, white and glossy. The skin endoplasm is fundamentally improved from cells, so that the activity, the elasticity, the luster and the soft degree of the skin are obviously improved, small wrinkles are stretched, the skin care effect is remarkable, the sunscreen, moisturizing and brightening effects are remarkable, and the product quality is stable.

The invention provides a processing technology of rosa roxburghii tratt fruit steaming green tea. The processing technology comprises the following steps of placing and spreading picked fresh rosa roxburghii tratt fruit young leaves on a winnowing fan placed in a processing room, wherein the room temperature is 23 DEG C, the spreading thickness does not exceed 2cm, and the spreading time is 4-8 hours, and when the dissipation rate of the moisture content of rosa roxburghii tratt fruit leaves is 2%, pouring the rosa roxburghii tratt fruit leaves in a steamer of which the steaming air temperature is 100 DEG C; performing fixation for 40 seconds, performing rolling until the breakage rate of cells reaches 45%, and determining the moderate rolling degree in a manner that when juice overflows and wet and sticking feelings are generated when hands tough the rolled rosa roxburghii tratt fruit leaves, the rosa roxburghii tratt fruit leaves are tightly grasped by hands, balls are formed, and when the hands are released, the balls are dispersed; placing the rolled rosa roxburghii tratt fruit leaves in a drying machine of which the temperature is 120 DEG C, performing drying for 30 minutes, adjusting the temperature to be 80 DEG C, and performing drying until drying is completed, wherein the mark of sufficient drying includes that when the dried rosa roxburghii tratt fruit leaves are grasped by hands, the rosa roxburghii tratt fruit leaves are crushed, stems of the dried rosa roxburghii tratt fruit leaves are easy to break, and the water content is 5-6%; and spreading the dried rosa roxburghii tratt fruit leaves for cooling to achieve room temperature, performing packaging, and performing storage. The problem that conventional trimmed rosa roxburghii tratt fruit leaves are almostdiscarded directly, but the nutrient value of the rosa roxburghii tratt fruit leaves is high, so that resource waste is caused is solved. The invention belongs to the technical field of improvement oftea leaves.

The invention provides a processing method of flower-fragrance annular wild organic green tea. The processing method comprises the following steps of performing picking, performing fixation, performing rolling, performing shaping, performing baking and performing fragrance enhancement; and fresh tea leaves are picked and put in a fixation machine, the cooled tea leaves after fixation are put in a rolling machine, the rolled, unraveled and spread-aired tea leaves are put in the fixation machine for stir-baking and shaping, the shaped tea leaves are spread and aired for 10-15 minutes, then the aired tea leaves are put in a baking machine for primary baking, the tea leaves after primary baking are spread and aired for 10-15 minutes, then the aired tea leaves are put in a green tea fragrance enhancement machine for heating, the fragrance enhancement temperature is 80 DEG C, and the fragrance enhancement time is 20 minutes. Through the adoption of the processing method disclosed by the invention, the difficult problem that in a conventional green tea stir-frying technique, products which are rich in hair and beautiful in strip shapes are difficult to obtain when wild tea leaves being thick and strong in leaf stems are treated is solved, and the problem that enterprises suffer from losses caused by reduction of internal quality and ugly appearance is solved.

The invention belongs to the technical field of tea tree cultivation, and relates to a pruning-picking method of tea trees, in particular to a photovoltaic agricultural greenhouse tea garden pruning-picking method. Utilizing the method, the spring tea can be plump and strong in bud, the germination time and the bud developing and growth degree are identical, the endoplasm is improved, and the yield is increased; meanwhile, no harvest of summer tea and autumn tea reduces manual cost. Through pruning remaining cultivation, the pruned current year shoot keeps good top end superiority in the growth period, and crowns in three-dimensional shapes with a certain number and a robust degree are formed. In the next year, by the utilization of the first cycle of germination of the last year shoot in the tea tree, the property of the top end superior that side buds are intensively and simultaneously germinated is broken; by the adoption of the photovoltaic agricultural greenhouse tea garden pruning-picking method, the germination cycle of the tea tree is obvious and intensive, the yield of the spring tea is obviously increased, and the quality of the spring tea is obviously improved; meanwhile, no harvest of the summer tea and the autumn tea reduces a lot of manual cost, and the annual production value of the tea garden is increased.

The invention discloses a preparation method of half-baked and half-fried green tea, and relates to the technical field of green tea preparation processes, and the preparation method comprises the following preparation steps of (1) checking and accepting fresh leaves; (2) spreading; (3) de-enzyme treatment; (4) standing for moisture regaining; (5) rolling; (6) primary baking; (7) standing for moisture regaining; (8) shaping; (9) drying; and (10) fragrance extraction. According to the preparation method disclosed by the invention, through the arrangement of standing for moisture regaining and half-baking and half-frying processes, the strictly prepared tea particles are round, compact, dark green and moist in color and luster, exposed in tea aroma and excellent in internal quality and external quality sense.

The invention belongs to the technical field of health-care tea, and particularly relates to fermented ampelopsis grossedentata tea and a preparation method thereof. The preparation method of the fermented ampelopsis grossedentata tea comprises the following steps of sequentially performing enzyme deactivation, spreading for cooling, rolling, deblocking, fermenting and drying on fresh ampelopsis grossedentata stems and leaves so as to obtain the fermented ampelopsis grossedentata. In the step of fermenting, Jiuquxiangzhi vinegar is sprayed on deblocked ampelopsis grossedentata stems and leavesfor fermenting, and the Jiuquxiangzhi vinegar is original vinegar prepared by using famous-wine bacterial-system yeast in alcoholic fermentation. The obtained fermented ampelopsis grossedentata tea is rich in nutrient content, rich in aroma substances, sour, sweet and delicious in taste, good in product quality and safer to drink, and the fermented ampelopsis grossedentata tea contains dihydromyricetin with a weight percentage content of 30%-38%.

The embodiment of the invention provides fermented vinegar tea as well as a preparation method and application thereof. The preparation method of the vinegar tea comprises the following steps: sequentially carrying out fixation on fresh tea leaves, adding famous liquor yeast and nine-yeast-flavor ester vinegar, carrying out pile fermentation, drying by smoking, and drying in the shade to obtain the fermented vinegar tea. According to the invention, the microbial fermentation effect is sufficient, the material conversion is sufficient, the stability of the quality of the fermented product is improved, the fermentation process is controllable and is not influenced by external factors such as seasons and environmental conditions, the quality of the obtained fermented tea is stable, and the method is suitable for mechanical processing of modern fermented tea leaves, is suitable for batch production and can meet the market demand.