195results about How to "Keep natural" patented technology

The invention discloses a heating body and a curing object matched with the heating body, an electronic cigarette atomizer and an electronic cigarette. The heating body comprises a glass sleeve and multiple sections of metals which are embedded in the glass sleeve and are capable of generating magnetic induction intensity, a conical body in which the curing object is pierced is arranged at the front end of the glass sleeve; isolating layers for controlling various sections to generate heat independently are arranged between the adjacent metals; and pressure discharge holes are formed in the isolating layers. According to the invention, by conducting self-heating in a mode of electromagnetic induction heating and by generating high-frequency induction current for alternating current through DC conversion, the metals become heated to cure tobacco shreds, so that flavors and fragrances as well as fragrance compounds in the tobacco shreds are volatilized and atomized; by virtue of the glass sleeve, stuffing is prevented from getting oxidized or contaminated by the metals and staged heating is facilitated, so that a heating rate is uniform, curing is conducted fully, a heating rate is moderate and the cured tobacco shreds are pure in fragrance; and in addition, a sachet can be pierced to add relative aromatizing and atomizing aids.

A concentrated sweet potato juice as a functional food with unique taste is prepared from sweet potato through removing peel, adding water, breaking to become jam, squeezing to obtain juice, regulating pH=4-6, hydrolyzing by beta-amylase, decomposing by pectinase, ultrafiltering, concentrating and loading in cans.

The invention relates to a method for preparing a stable aqueous dispersion lutein microcapsule from lutein crystals. The method comprises the following steps: dissolving the lutein crystals by an instant high-temperature fusion method, adding an emulsified substrate to the lutein for emulsification, and homogenizing an active compound through a high-pressure viscolizer to prepare nano-grade lutein solution; pelletizing and coating by a fluidized bed, adsorbing and condensing a capsule material to be molded through a droplet surface; and screening and packaging the material. Dispersed dry powder prepared by the lutein crystals by the microcapsule technology can be evenly dispersed in cold water or normal-temperature water so as to widen the application range of the microcapsule; meanwhile, the lutein is protected from directly contacting environment, and stability of the microcapsule is maintained in transportation, storage and use process; the lutein in the microcapsule dry powder has amorphous state, is favorable for human body to absorb and utilize, and can be widely applied in fields of foods and medicinal health food.

The invention discloses an imitated-marble tile comprising the following components in percentage by weight: 95-96.7% of blank, 1.5-2% of ground coat enamel, 0.15-0.9% of fancy glaze and 1.6-2.1% of transparent overglaze. The imitated-marble tile provided by the invention has the fine grain similar to that of natural marble and has the hierarchy and the transparent feeling of natural stone; flower color is in glaze to avoid that the flower color of the tile is directly abraded, thus prolonging the service life of the tile, and keeping the integrity and the naturalness of the follower color for a long term.

The present invention relates to a composite sweeting agent and a preparation method thereof, and a method for improving taste flavor of stevia glycoside sweeting agents, and belongs to the field of food chemical industry. Based on deficiencies in the prior art, a purpose of the present invention is to provide a new method for improving the taste and the flavor of the natural stevia glycoside sweeting agents. Specifically the present invention relates to new uses of application of rebaudioside D as a taste-modifying agent and / or a flavoring agent, specifically application of rebaudioside D in improvement of the existing sweeteners, especially the taste and the flavor of the natural stevia glycoside sweeting agents. The present invention further provides a composite sweeting agent prepared by mixing rebaudioside D and at least one selected from stevioside and rebaudioside A. According to the present invention, the composite sweeting agent has a taste similar to sucrose, and does not has lingering bitterness and acerbity; no artificially synthesized component and no energy component are introduced; and characteristics o pure nature and no energy of the stevioside and the rebaudioside A are maintained.

The present invention provides nano particle size measuring method and device with scattered dynamic low-strength laser. The method includes: radiating liquid sample with monochromic laser beam of proper length to produce scattered light signal; collecting and transmitting to light signal with single-modular fiber with gradient refractive index; recording with single-photon counter module the scattered photons and converting into output electric pulse signal; and processing the signal in an autocorrelator. The device includes: light source, polarizer, focusing lens, two-layered refractive index sample matching pool, fiber, single-photon counter module, autocorrelator and computer. The present invention can measure nano particle size fast and accurately.

The invention discloses a method for preparing benzaldehyde by taking hydroxypropyl-beta-cyclodextrin as an accelerating agent. The method comprises the following steps: taking cinnamon oil or cinnamaldehyde as raw material, hydroxypropyl-beta-cyclodextrin as an accelerating agent and alkaline water which formed by one or more mixtures of sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, ethanolamine, diethanol amine, triethanolamine and triethylamine and is used as a solvent react; after reaction, carrying out extraction concentration by using ester solvent, methanol, acetone or acetonitrile as an organic solvent to obtain the benzaldehyde. The method has the advantages of simple process, low energy consumption, low / no pollution, environmental protection, highbenzaldehyde yield and natural degree, and the like.

The invention relates to a dyeing and finishing process used for a fabric blended by flax and Lyocell fiber, belonging to the textile technique field and aiming at providing an improved blended fabric dyeing and finishing process. The technical proposal of the process is that: after singeing and before desizing-boiling-off, bio-enzymes agent is adopted for cold-dome treatment; low-alkali boiling-off and a hydrogen peroxide bleaching one-step method are adopted; before dyeing, a polybasic carboxylic acid cross-linker EH is adopted to carry out an anti-fibrillation treatment to the Lyocell fiber; after dyeing, a cellulose is adopted to carry out flexibility treatment to the flax fiber; nano-finishing agent is adopted to carry out a four-proofing finishing. The dyeing process not only can preserve the original characteristics of flax fabric but also has better four-proofing capability, low-loss of strength, high dyefastness and functions of ventilation and proper process. After detection, various chemical indexes of the product can meet the requirement of Oeko-Tex100 and the process has the advantages that the operation is easy and process can be easily controlled, etc.

The invention discloses fruit jam and its preparation method. The fruit jam is a viscous liquid containing suspending pulp particles and is prepared by 80-100 parts of pineapples, pawpaws and kiwi fruits totally, 70-100 parts of a sweetener, and 0.1-0.3 part of a stabilizing agent. Containing fruit pulp particles, the fruit jam provided in the invention has sufficient nutrition, natural component, small nutrition loss in itself, and completely reserved natural nutritional components of fruits, as well as convenience for carrying and storage. The obtained product has fine and scented mouthfeel. Thus, a new type of deep processing product is added for pineapples, pawpaws and kiwi fruits. Also, the designed preparation technology of the invention is scientific and reasonable, and can guarantee product quality. A color protection liquid employed in the preparation process has the characteristics of easily available materials, simple preparation process and convenient production.

The invention discloses a process for producing artificial marble ceramic tiles. The process comprises the following steps of: (1) preparing the following components in percentage by weight: 1.5 to 2 percent of ground glaze, 0.15 to 0.9 percent of fancy glaze, 1.6 to 2.1 percent of transparent cover glaze and 95 to 96.7 percent of blank; (2) drying the blank after being molded by a pressing machine; (3) applying the ground glaze to the dried blank; (4) printing the fancy glaze; (5) applying the transparent cover glaze; (6) putting the blank into a kiln for firing; (7) polishing for the first time; (8) polishing for the second time; and (9) edging to obtain products. The artificial marble ceramic tiles produced by the process of the invention have fine grains which are approximately similar to that of natural marbles, and have stereovision and transparency of the natural marbles at the same time; patterns and colors are positioned among glazes so as to ensure that the patterns and the colors are not directly worn when the ceramic tiles are used; the service life of the ceramic tiles are prolonged; and the completeness and naturalness of the patterns and the colors of the tiles are kept for a long time.

The invention discloses a method for making shaddock peel honey sauce, and belongs to the field of food processing. Shaddock peel is taken as a main raw material, and is prepared into a shaddock peel honey sauce food with good color and unique tastes and flavor through process steps of pretreating, pulping, blending, cooking, packaging, sterilizing and the like. The oil gland layer of the shaddock peel is maintained, so more functional values are maintained; an ultrasonic wave-assisted bitter removing technique is adopted, so the time for soaking the shaddock peel in clear water to remove bitter is shortened, and the bitter removing efficiency and effect are improved; the shaddock peel honey sauce is not added with sucrose, preservatives and coloring matters, so the nature of the product is maintained; the shaddock peel honey sauce is not added with hydrophilic colloid, soluble dietary fibers contained in the shaddock peel are used for forming colloid, and the colloid has the functions of the dietary fibers; and the shaddock peel honey sauce is added with honey rich in oligosaccharide, and the honey has function of seasoning and can endow the product with function of lubricating intestine.

The invention discloses an immune type protein powder solid beverage and a preparation method thereof and belongs to the field of nutritional foods. The solid beverage comprises the following components: 70-85 percent of concentrated whey protein powder, 3-8 percent of pea protein, 5-15 percent of wheat protolysate, 2-4 percent of phospholipid, 1-3 percent of an acerola cherry extract, 1-5 percent of edible essence, 0.5-1.5 percent of a yeast extract, 0.5-1.5 percent of gamma-aminobutyric acid, 0.5-1.5 percent of coconut milk powder, 0.3-0.8 percent of silicon dioxide and 0.1-0.3 percent of stevioside. The invention also discloses the preparation method of the solid beverage. The solid beverage disclosed by the invention fully meets the demands of the human body, is scientific in prescription design, reasonable in nutrition arrangement and different in taste according to different customers, and can meet the special demands of different people on taste; the solid beverage is mellow in taste, convenient to use, stable in quality, simple in preparation method, easy to operate, suitable for large-scale industrial production, free of sugar in the prescription and suitable for diabetics to eat.

A low-fat, low-sugar and high-protein chocolate product is prepared from the following components in parts by weight: 2-25 parts of protein powder, 1-6 parts of dietary fiber, 1-6 parts of collagen, 1-5 parts of cocoa powder, 5-25 parts of soybean isolate protein particles and 48-88 parts of chocolate. The high-protein, low-fat, low-sugar and frostless chocolate product can be obtained by regulating the components of the conventional chocolate product and improving the preparation process of the conventional chocolate product, and the low-fat, low-sugar and high-protein chocolate product is welcome by consumers.

The invention relates to a preparation method of nano pearl proteins. The preparation method comprises the following steps: crushing pearls into pearl micropowder with the average grain size of 1-4 microns, carrying out acidolysis, filtering, washing the filter residues by purified water to obtain coarse pearl proteins, adding a dispersant into the coarse pearl proteins to grind, and carrying out ultrasonic concussion in the period; and concentrating the grinded liquid by a membrane, and heating, sterilizing and storing to obtain the nano pearl proteins. The preparation method provided by the invention is simple in process, organically combines the nano grinding technology with the emulsifying and dispersing technology, and further enhances the emulsifying and dispersing effect by means of ultrasonic waves, so that the pearl protein particles effectively reach nanoscale. The pure nature and integrity of the pearl protein component can be maintained by pure physical processing, and the nano pearl proteins are uniform in particle and are easily assimilated by human body and further by skins, so that the nano pearl proteins are suitable for being used as an additive of medicines, nutrients and skin care products.

The invention relates to a ginseng-Chinese yam compound health-care beverage and a preparation method thereof. The preparation method is characterized in that with ginseng as a raw material, ginseng juice is obtained through water extraction, and with the ginseng juice as a main raw material, Chinese yam juice with a health-care effect and other components are added to prepare the ginseng-Chinese yam compound health-care beverage. By the preparation method of the ginseng-Chinese yam compound health-care beverage, original nutritional characteristics, tastes and effective functions of the raw materials are not destroyed, so that naturalness of the beverage is ensured.

The invention discloses a novel composite health food and preparation method, wherein the food is prepared from vegetables including purslane 5-200 parts, cactus 5-200 parts, cabbage 5-200 parts, pepper 10-250 parts, celery 2-150 parts, tomato 2-150 parts, bitter gourd 2-100 parts, sponge gourd 2-100 parts, maize 10-500 parts, radish 20-500 parts, onion 2-100 parts, spinach 2-150 parts, garlic 2-100 parts, cucumber 10-500 parts, white gourd 5-200 parts, and pumpkin 10-400 parts.

The invention relates to a medlar fermentation health fruit wine. A standard is that 150 kilos of the fruit wine are prepared from each 50 kilos of raw materials with 100 portions as a unit. The wine comprises the following components: 23% portions of medlar, 5% portions of radix astragali, 3% portions of cimicifuga foetida, 3.5% portions of herba ephedrae, 3.5% portions of cynomorium songaricum, 3% portions of rehmanniae, 4% portions of rhizoma gastrodiae, 3.5% portions of ligusticum wallichii, 4% portions of tussilago, 3.5% portions of aster, 1.5% portions of licorice, 4% portions of cortex acanthopanacis, 4% portions of honeysuckle flower, 4% portions of cistanche, 1.5% portions of bulbus fritilariae, 3% portions of fructus momordicae, 3% portions of radix bupleuri, 4% portions of common cnidium fruit, 3.5% portions of wild radix sileris, 2% portions of isatis root, 2.5% portions of great burdock achene, 3% portions of dodder, 2% portions of red and white tiger head, 1.5% portions of lobelia chinensis, 2% portions of ternate grape fern herb, 3% portions of epimedium, 2% portions of soil chlorophyium capense, 3% portions of rhizome curculiginis, 2% portions of asarum and 3.5% portions of apricotleaf ladybell root.

The present invention relates to a biological membrane suspension carrier of biological membrane moving bed biochemical system applicable to sewage treatment engineering. It is made up by using composite material composed of high-molecular resin and inorganic active component. It adopts circular tube structure, and said structure is formed from the following components: cross-reinforcing rib, internal cavities, several flow deflectors and accilimatized membrane, etc.

This invention discloses a method for breeding honey wine. The method comprises: (1) washing sticky rice, and cooking; (2) adding yeast to the cooked sticky rice, and mixing evenly; (3) adding clean water, and sealing for fermentation; (4) filtering, filling in containers, packaging and storing. The method has such advantages as simple process, easy operation, and low equipment investment. The honey does not contain any additive, and has high nutrition, multicolors and multitastes. The honey wine is good for human health, and has to pollution to the environment.

The invention relates to a plant drink and particularly relates to a ginseng-red date composite health drink and a preparation method thereof. With ginseng as a raw material, ginseng juice is obtained by water extraction, and with the ginseng juice as a main raw material, red date juice having a health function is added to prepare the ginseng-red date composite health drink. The original nutritional characteristics, tastes and effective functions of the raw materials are not damaged by the processing technology of the ginseng and the red date, so that the naturality of the drink is guaranteed.

The invention discloses a process for producing activated wheat bran dietary fibers. The process comprises a step (1) of cleaning, a step (2) of wall breaking and fractionation, a step (3) of enzymolysis, a step (4) of high temperature enzyme deactivation and concentration, a step (5) of low temperature vacuum continuous drying and a step (6) of smashing. According to the method, wheat bran is pre-cleaned and predried and then coarse dietary fibers in the wheat bran are extracted through a physical wall breaking and fractionation technology, and the method belongs to physical separation technologies. According to the method, not only is the fiber content improved, but also active substances in bran are not chemically damaged, the naturality of the active substances is maintained. After enzymolysis of the extracted crude fibers, not only is the taste improved, but also the content of active polysaccharide xylooligosaccharide is also improved to 10% or above. The activated wheat bran dietary fibers are prepared through superfine grinding, water absorption capability and swelling capacity of the activated wheat bran dietary fibers are improved, and the product application effect is improved. Full ingredients of the bran are effectively utilized, the comprehensive utilization rate of the raw materials is improved, and the environmental pollution problem is also solved.

The invention relates to a method for preparing a rosa roxburghii tratt and organic juice beverage, comprising the following steps of: (1) selecting raw materials; (2) washing sticky rice clean and heating and steaming to form cooked rice; (3) adding saccharomycetes to the cooked rice according to the proportion of (1.2-3):100 and evenly stirring; (4) adding water according to the weight percentage in the step (1) into cooled boiling water on the basis of the step (3); (5) fermenting for 38-36h, adding the rosa roxburghii tratt and the organic juice according to the weight percentage in the step (1), and sealing; (6) transferring to a vat, filtering, precipitating and filtering clean; and (7) filling into bottles, boxing and warehousing. The method disclosed by the invention has the advantages that: simple procedures, convenience for operation, less fixed asset investment and no need of more high-trade talented persons are realized; except the process of steaming the sticky rice needs an energy source, other processes are carried out under the conditions of normal temperature, normal pressure, no any pollution or greenhouse effect, and no any additive is added, therefore, the whole process is environment-friendly basically; in addition, the product also keeps naturality and original beneficial ingredients.

The invention discloses a digital transfer printing production method of a natural dyed fabric. The method comprises the processes of fabric selection, treatment before printing and dyeing, natural dyestuff dyeing, digital transfer printing, treatment after printing and dyeing and the like. The fabric produced by using the production method disclosed by the invention not only keeps the pure naturality of natural dyeing, but also achieves the fashion, can meet the demand of high-grade clothes to fabrics, and has a wide application prospect.

The present invention relates to a peptide feed addictive for improving the quality of fowls eggs, which is a proteolysis solution obtained by fermenting and hydrolyzing, through one or more of bacillus, aspergillus, blue molds and actinomycetes, a mixture of one or more of soy proteins including soja bean separation egg white, soya bean waste, soya bean cake and soja bean therein and glutens including zein, maize protein meal and hard corn egg white therein; or a mixture obtained by further bacteriological filtration, concentration, carrier addition and adsorbing drying of the proteolysis solution or directly sponging drying the proteolysis solution. Said peptide feed addictive is capable of not only improving greatly the egg yolk colour tint and increasing beneficial components such as carotenoids in egg yolks, but also improving eggshell quality and laying rate, with a lower cost and without harmful substances deposition in egg yolks.

The invention discloses a ginseng superfine powder fiber biscuit and a preparation method thereof. The biscuit comprises fresh ginseng slag after ginsenoside is extracted, wherein the ginseng slag contains ginseng polysaccharides and ginseng coarse fibers. The biscuit has functions of immunity enhancing, blood glucose reduction, gastrointestinal function improving, cardiovascular disease prevention and treatment, fatigue resistance, beauty maintaining and young keeping and the like. The biscuit and the preparation method have the advantages that fresh ginseng is smashed through an airflow crushing technology which is completed in the low-temperature environment and belongs to a pure physical behavior, and accordingly, original natural properties of materials are maintained. The ginsenoside in the ginseng is extracted for outer use, and ginseng slag superfine powder after ginsenoside is extracted is extracted to be used as the main raw material, so that ginseng is used comprehensively, and the cost is reduced; probiotics are added in the biscuit, and accordingly, functions of immunity regulation, blood glucose and cholesterol reduction, gastrolintestinal microecology balance improving of the biscuit are increased.

The invention relates to a method for preparing protein-based surfactant by opening protein disulfide linkage. The method is characterized by converting disulfide linkage into sulfonic group by oxidizing disulfide bond in protein of peroxide, and opening the folded coiling structure of the protein to represent the surface activity properties so as to prepare the protein-based surfactant which has the functions of emulsification, foaming, defoaming, washing, decontamination, soakage, and the like; by introducing polar group or nonpolar group into a protein side chain with opened disulfide bond, the surface activity properties of peptide fragments can be further improved or increased; moreover, by adopting treatments including acetylization, succinylation, acylation or phosphorylation, protein surface activity properties such as surface tension, emulsification, foaming, defoaming, washing, decontamination and soakage can be changed further. The method furthest prevents protein polar group and nonpolar group from being damaged, and maintains the structural integrity and property naturalness of protein molecules, thereby converting the protein into natural high-performance surfactant.

The invention relates to a jelly and process for preparing same, wherein the jelly is prepared from (by weight portions) saussurea involucrate fruit grout 90-110 parts, composite glue solution 90-110 parts, xylitol 15-25 parts, and lemon acid 0.3-0.5 part. The jelly is prepared into stramineus gelatin with sufficient nourishing ingredients.

The invention provides a refining-free natural tea seed skincare oil and a preparation method thereof. The refining-free natural tea seed skincare oil is prepared from the following components in parts by mass: 80-98 parts of tea oil, 1.0-19 parts of plant essential oil, 15-30 parts of linolenic acid, 2.5-5 parts of tea polyphenol, 5-10 parts of vitamin E and 1-2 parts of lamb placenta extract. The preparation method comprises the steps of: based on the proportions, stirring the tea oil, the plant essential oil, the linolenic acid, the tea polyphenol, the vitamin E, the lamb placenta extract, emulsifier, emollient, moisturizer and stabilizer, and heating to 50-55 DEG C; and then uniformly mixing the components in proportion to obtain the product. The skincare oil disclosed by the invention has the functions of whitening and skincare, strong anti-oxidation property and radiation resistance. The main raw material tea oil of the product refining-free natural tea seed skincare oil provided by the invention is extracted by a refining-free method, thus maintaining the natural activity and nutritional ingredients of the tea oil and improving the skincare function of the skincare oil.

The invention relates to a fibroin protein fiber scaffold and a preparation method thereof, after degumming of silk, the silk is soaked in an acid solution for dispersion to obtain a silk fiber dispersion solution; the silk fiber dispersion solution is injected into a mold for freezing to obtain a silk fiber frozen body; the silk fiber frozen body is immersed in an organic solvent to remove formic acid, and soaked and washed with deionized water to obtain a wet-state fibroin protein fiber scaffold; the-state fibroin protein fiber scaffold is coldly treated to obtain a frozen body, and the frozen body is frozen and dried to obtain the fibroin protein fiber scaffold. The internal structure of the fibroin protein fiber scaffold mainly comprises fiber, and the fibroin protein fiber scaffold has high porosity, high penetration rate and excellent mechanical properties, is very conducive to nutrient transport, cell migration and tissue growth, and is an ideal tissue engineering scaffold.

The invention relates to a preparation method of a whitening and freckle-removing facial mask. The whitening and freckle-removing facial mask is composed of Chinese herbal medicine extract, an emulsifier, a humectant, a nourishing agent, a thickening agent, a pearling agent, a film forming substance, essence and water. The facial mash has whitening, sun protection, freckle removing, moisturizing and skin nourishing functions.