30results about How to "Light aroma" patented technology

The invention relates to a secondary fermentation process of blueberry fruit wine. The secondary fermentation process comprises the following steps: raw material sorting, crushing, and pulping; enzymolysis; juice squeezing; freezing concentration; ice yeast main fermentation and fruit wine yeast secondary fermentation; pot pouring, clarification and filtration; ageing; sterilization, cooling and filtration; and storage, filtration and encapsulation. By utilizing a ice yeast main fermentation-fruit wine yeast secondary fermentation technique, the concentration of a dry extract of the blueberry fruit wine is increased, the generation amount of grain oil in a fermentation process is reduced, and the typicality of the finished wine is improved.

The invention discloses a functional sugarcane juice beverage and a preparation method thereof, which is a beverage with nutritional and health care functions produced from sugarcane juice and a production method thereof. The weight percent of each component of the beverage raw material is: 60-70% of sugarcane clear juice, 15-20% of giant germ rice germ extract, 15-20% of black rice seed coat extract, 0.07-0.08% of citric acid, and the above-mentioned groups The sum of points and percentages is 100%. The functional sugarcane juice beverage produced by the invention is rich in vitamins, proteins and amino acids, especially functional components such as gamma-aminobutyric acid, anthocyanin, carotene and cardiac glycosides, and regular drinking is very beneficial to human health.

The invention provides ink for spoon calligraphy and painting and a preparation method thereof. The preparation method comprises the following steps: frying rice into coke in an iron pan at a medium baking temperature, and grinding into fine carbon powder; wrapping with gauze, tightening, putting into clear water, slowly decocting on low fire, dipping a spoon in the decoction, observing to ensure that the decoction is evenly attached to the spoon, and adding ink in ink sacs of squids, alcohol and a small amount of water-soluble essence; and evenly stirring, and filtering with 3-5 layers of fine mesh gauze to obtain the finished product. The ink can be evenly attached to the surfaces of spoons made of various materials, has suitable flowability, and can realize smooth writing; and after being used for writing, the ink can be easily dried, is bright in color, can not fade or discolor, and has faint fragrance.

The invention belongs to the technical field of white-wine brewing processes. In order to solve the problems of low wine production rate and ethyl-acetate / ethyl-lactate rate in summer in the solid fermentation process of the traditional faint-scent white wine, the invention provides a production method for brewing the faint-scent white wine by fermentation of multi-strain enhanced yeasts. The production method comprises the steps of utilizing fresh fermented grains of fen wine to screen wine-brewing yeasts with high ester yield, rhizopus oryzae for producing amylase, acid-resistant and alcohol-resistant monascus fulginosus and high-temperature-resistant bacillus subtilis with the activities of protease and amylase and prepare wine yeast for producing the wine-brewing yeast, bran koji for producing the rhizopus oryzae, rice koji for producing the monascus fulginosus and bacteria solution for producing the bacillus subtilis, then adding into grains together with the yeast for production by a certain proportion, putting into a jar for fermentation and thus obtaining the faint-scent white wine. The production method provided by the invention has the beneficial effects that the cost is reduced; the obtained wine is high in ethyl acetate / ethyl lactate rate, total-acid content and wine production rate and strong in ester fragrance and has faint scent, preserved fragrance and sauce feel, and tastes sourly and coolly with mellowness and softness, and the difficulties of low and uncoordinated wine fragrance, lack of mellowness and short aftertaste due to low ethyl-acetate / ethyl-lactate rate and low acidity of the faint-scent white wine are solved.

The invention belongs to the technical field of cosmetics, and particularly relates to a transparent lipstick and a preparation method thereof. The transparent lipstick is prepared from, by weight, 35-45 parts of a mixture of diisostearyl malate and double-double octadecylamine dilinoleic acid / quadrol copolymer, 15-25 parts of diisostearyl malate, 8-20 parts of olive oil, 1-8 parts of grape seed oil, 6-15 parts of green tea seed oil, 5-10 parts of macadamia nut seed oil, 2-5 parts of vitamin E, 0.1-0.5 parts of natural perfume, 0.005-0.05 part of natural pigment and 0.1-0.5 part of propyl hydroxybenzoate. The transparent lipstick is safe, free of stimulation, clear in appearance, high in transparency and good in moistening degree, and lips are bright in color after the transparent lipstick is adopted.

The invention discloses para aminobenzoic acid derivatives and a composition and application thereof. The structure of the para aminobenzoic acid derivatives is shown in the formula (I). According to animal experiments, it is shown that the para aminobenzoic acid derivatives or the composition has a significant effect on promoting the growth of animals, and particularly weight increment and feed conversion efficiency are obviously changed. The para aminobenzoic acid derivatives or solvate thereof or the composition thereof can be used as feed additives in animal husbandry and be particularly applied as animal feeding growth promoters.

The invention discloses non-concentrated freshly squeezed compound fresh jujube juice and a processing method thereof, and the compound fresh jujube juice comprises the following raw materials by weight: 45-60 parts of fresh jujube, 45-60 parts of snow pear, 7-10 parts of kiwi fruit and 1-5 parts of cucumber. The compound fresh jujube juice is prepared as follows: a variety of finely selected ripe fresh fruits are pretreated and then frozen for more than 24h, then pulped and squeezed at 0 DEG C, and then processed by vacuum degassing, aseptic filling, and ultra high pressure sterilization. The compound fresh jujube juice prepared under the cold processing conditions is not subjected to heat treatment to prevent damage of nutrient substances in fruit and fresh jujube color degradation, the prepared compound fresh jujube juice product is green and yellow in color, uniform in quality, refreshing and fragrant, and is non-concentrated freshly squeezed nutritional fresh jujube juice meeting modern consumption demands.