420results about How to "Meet health needs" patented technology

The invention discloses a single-component water-based natural drying finishing coat for a construction crane and a preparation method thereof. The raw material formula of the single-component water-based natural drying finishing coat comprises the following components by weight percent: 40-50% of water-based resin, 1-3% of dispersant, 4-20% of coloring pigment, 8-15% of filler, 0.5-1.5% of anti-settling agent, 0.5-1% of leveling wetting agent, 1-2% of thixotropic agent, 0.5-1% of defoamer, 0.1-0.8% of mildew preventive, 1-5% of coalescing agent, 0.5-1% of neutralizer and 10-20% of deionized water. The invention also discloses the preparation method of the single-component water-based finishing coat. The film of the water-based natural drying finishing coat is curable at the room temperature, energy-saving and environmental friendly, and capable of meeting the requirements of safe production of enterprises; in the meantime, the film is good in closure to a primer, and has excellent early-stage waterproofness and ageing resistance; the single-component water-based finishing coat is matched with a room temperature curable water-based double-component epoxy primer in use, so that the film formed is excellent in corrosion resistance, and the comprehensive properties of the single-component water-based natural drying finishing coat are up to the property indexes of similar solvent type finishing coats.

The invention discloses a processing method of dried fish leisure food. In the method, the fish without intermuscular bones such as tilapia or Spanish mackerel with skin is used as a raw material which is subjected to slicing, rinsing, pickling, baking, frying, seasoning and the like to obtain the dried fish leisure food meeting the requirements for the modern healthy food. Compared with the traditional method, the method disclosed by the invention reduces the use of chemical agents, reduces the grease content of the product, realizes good taste and conforms to the modern food consumption concept concerning environmental protection, health and safety.

The invention discloses an electric multifunctional bathroom cabinet. The electric multifunctional bathroom cabinet comprises a cabinet body and a functional control device, wherein the cabinet body comprises a drawer, guide rails are arranged at two sides of the drawer, two ends of each guide rail are respectively provided with a limiting block, the function control device comprises a control panel and a door control device connected with the control panel, the door control device comprises an induction device and a transmission device, one end of the transmission device is connected with the drawer, the other end of the transmission device is connected with a step motor, the inductive device is used for acquiring the current information of the step motor, comparing the acquired current information with a preset current value and sending the comparison result to the door control device, the door control device is connected with the step motor to generate a control command to control the step motor to rotate. By the implementation of the invention, a bathroom cabinet with a simple structure and an anti-pinch function is provided, wherein the drawer or door of the bathroom cabinet can be opened or closed automatically in a soft-touch way.

The invention relates to an alcohol-free beer and a preparation method thereof, and aims to solve the technical problem that the alcohol-free beer in the prior art cannot easily achieve an alcohol content of 0.00 percent and has a long production cycle, a high production cost and the like. The beer of the invention consists of pre-treated beer solution and carbon dioxide filled in the solution, wherein the pre-treated beer solution consists of the following raw materials in percentage by weight: 15 to 25 percent of 10 to 13 percent wort, 0.5 to 1.5 percent of dietary fiber, 2 to 3 percent of syrup, 0.01 to 0.05 percent of acidulant, 0.01 to 0.02 percent of natural flavor, 0.04 to 0.06 percent of pigment and the balance of water; and the pre-treated beer solution also comprises 0.35 to 0.65 percent of carbon dioxide. The alcohol-free beer of the invention has the advantages of mild hop and malt aroma, clean and refreshing mouthfeel, no peculiar smell and capability of greatly reducing the production cycle and reducing cost.

The invention relates to a customized shoe making method and a customized shoe making system based on image recognition and three-dimensional modeling technologies, wherein the customized shoe making method comprises the following steps: acquiring foot images; collecting source data by virtue of a network; conducting image recognition; conducting three-dimensional modeling; and making shoes in accordance with three-dimensional models of feet. The customized shoe making system comprises a data acquisition device, a data collecting and summarizing device, an image recognition device, a three-dimensional modeling device and a shoe making device. According to the customized shoe making method and the customized shoe making system provided by the invention, a user's demand on foot health can be met; user's operations are time-saving and convenient; a shoe making efficiency can be improved; and foot correction can be achieved.

The invention discloses a making technology for blueberry jam. The technology comprises the steps of cleaning, crushing, burdening, vacuum concentration, tinning, sealing, sterilization, cooling and the like. White granulated sugar is added with water for boiling for 10 min, the mixture is filtered through a filter cloth in a syrup filter, the filter cloth is of the 100-mesh size, impurities in sugar solution are removed, and the sugar solution with the mass concentration being 40-50% is obtained for use; citric acid is made into a solution with the mass concentration being 40% for use; modified starch, xanthan gum and sodium carboxymethylcellulose are selected as a jam thickening agent, the xanthan gum and the sodium carboxymethylcellulose are sufficiently mixed with a part of white granulated sugar to be slowly added into continuously-blended hot water at the temperature of 50 DEG C, and then a complexation masking agent is added till sufficient dissolution to be added into a pill tank; the modified starch is directly dissolved while being blended in warm water and slowly added into the pill tank; acetic acid is adopted for adjusting the pH to be 3, and a gel complexing agent and abrowning inhibitor are added into the pill tank. The blueberry jam has the advantages of being low in sugar, nutritive and safe.

The invention discloses a low-sugar brown lactobacillus drink and a preparation method thereof. The preparation method comprises the following steps: (1) mixing raw milk with lactase, and standing to obtain mixed liquid; (2) producing Maillard reaction of the mixed solution to obtain browned liquid; (3) cooling the browned liquid, fermenting, and cooling to obtain a fermented milk base material; (4) mixing sugar water liquid with the fermented milk base material, and homogenizing to obtain the low-sugar brown lactobacillus drink, wherein the sugar water liquid is prepared by mixing water with an additive A, sterilizing and cooling. According to the preparation method, lactose is decomposed by a bio-enzyme technology, and the effect of the Maillard reaction can be achieved without addition of reducing sugar, such as exogenous glucose; the low-sugar brown lactobacillus drink is relatively natural and mild in mouth feel, and an emulsifier can be reduced and even is no longer used according to the actual situation.

The invention relates to a manufacturing method and system for custom shoes based on pressure imaging and three-dimensional modeling technologies. The manufacturing method for the custom shoes comprises the steps of collecting foot pressure data; collecting source data by using a network; carrying out three-dimensional modeling; and manufacturing the shoes according to a three-dimensional model of the feet. The manufacturing system for the custom shoes comprises a data collection system, a data collecting and gathering device, a three-dimensional modeling device and a shoe manufacturing device. The manufacturing method and system can meet the foot health requirements of a user, operation of the user is time-saving and convenient, the shoe manufacturing efficiency is high and foot orthopaedics can be achieved.

The invention discloses a production method of graphene-modified fiber core-spun elastic yarn and graphene-modified fiber core-spun elastic fabric. The graphene-modified fiber core-spun elastic yarn is a core-spun spandex filament obtained by blending graphene-modified polyester fibers and combed cotton. The graphene-modified fiber core-spun elastic fabric comprises a woven elastic fabric body anda knitted elastic fabric body. The fabric has the functions of resisting bacteria, achieving far-infrared heating, promoting micro-circulation, preventing ultraviolet radiation and the like and has good creasing resistance and shape retention performance. The graphene-modified fiber core-spun elastic yarn and the graphene-modified fiber core-spun elastic fabric can be applied to the field of woven garments and knitting sports, and the market of elastic functional products is developed.

The invention discloses cordyceps sinensis health-care edible oil, which is mainly characterized by adding the active ingredients of cordyceps sinensis to the edible oil. The product not only has the functions of the traditional edible oil, but also has various active ingredients contained in cordyceps sinensis, such as polysaccharides, mannitol, ergosterol, nucleoside, etc, has the health-care effects of improving immunity, protecting hepatic and nephridial tissues, resisting inflammation, resisting tumors, resisting pathogenic microorganisms, resisting fatigue, delaying aging, nourishing kidney and deficiency, nourishing yin and tonifying yang, moistening lung to relieve asthma, maintaining beauty, preventing arrhythmia, coronary heart disease and angina, etc and can promote the appetite, thus achieving the effects of health care and seasoning.