204results about How to "Retain quality" patented technology

The invention discloses a preparation method for an edible fungus flavor food. The edible fungus can be any one from edible agaricus bisporus, straw mushrooms, oyster mushrooms, shii-take, needle mushrooms, pleurotus nebrodensis, pleurotus eryngii, agrocybe aegerita, hypsizigus marmoreus, agaricus pratensis schaeff, spring mushrooms, stropharia rugoso-annulata, sparassis crispa, macrolepiota procera, tremellodon gelatinosum, black trumpet mushrooms, hericium erinaceus, pholiota nameko, lepista personata, mitake mushrooms, lactarius hatsudake, golden oyster mushrooms, pholiota adiposa, cantharellus cibarius, termitomyces albuminosus, tricholoma giganteum, pleurotus citrinopileatus, calocybe gambosa, truffle, amillariella mellea, fungus suillus, beef-steak fungus, lactarius deliciosus, tricholoma matsutake, agaricus bitorquis, pleurotus pulmonarius, toadstool and russula vinosa, and after treatment, the edible fungus is steeped into a steeping liquor prepared from red wine vinasse, high quality dry red wine and a flavouring agent in a vacuum and normal temperature and normal pressure combined condition, so as to obtain the flavor food; the edible fungus flavor food for leisure is prepared through oil-bath dewatering; a flavor food flavor puffed food is obtained through a swelling process, so as to meet consumers' hobbies and requirements.

A wavelet transform (WT) is applied to a data stream of high definition video frames, each comprising one or more data channels digitally representing the same image. A WT is applied to each channel. Visual-quality preserving data filters and data substitution techniques are selectively applied that typically lead to at least 90-to-1 compression of the final encoded video frame. Image edge data is extracted and preserved and image noise is reduced to enhance compressibility. After the first WT, primarily low frequency (LL) image data is retained. With each later WT, more non-LL data is retained. Temporal sequences of LL images that result from the final iteration of the wavelet transform are compressed by means of a chain of invertible differenced images. Any color space can be used. Cross-channel conditional substitution is applicable. Complete multiresolution scalability is incorporated into the encoded product. Extra-high definition video encoding is also achievable.

The invention relates to a ceramic ball for purifying the water quality and a preparation method thereof. The ceramic ball for purifying the water quality is formed by sintering 30 percent of tourmaline, 15 percent of Brazilian tourmaline, 15 percent of clinoptilolite, 15 percent of medical stone, 5 percent of selenolite, 10 percent of diatomite and 10 percent of caking agent together, wherein the tourmaline, the Brazilian tourmaline, the clinoptilolite, the medical stone and the selenolite are all crushed into over 6,000 meshes; and the diatomite and the caking agent are crushed into over 2000 meshes. The ceramic ball for purifying the water quality has good activation, high degree of mineralization and long service life; and in addition, the activated water can reach the standard of high quality drinking water, is easier to absorb by the human body and is beneficial to the health of the human body.

The invention discloses a tea extract for effectively retaining aroma and taste of original tea and a preparation method and an application thereof. The tea extract comprises the following components in percentage by weight: 15-72% of tea polyphenol, 3-20% of caffeine, 10-45% of tea polysaccharide, 3-23% of amino acid and 0.01-0.25% of aroma volatile oil, and the total percentage by weight of the components is not larger than 100%. The preparation method comprises the steps of tea extraction, cooling clarification, primary concentration, secondary concentration and low-temperature drying. The tea extract for effectively retaining the aroma and the taste of the original tea is applied to instant tea drinks, tobacco or food. The technologies such as medium and low temperature extraction, normal temperature membrane concentration, and low temperature drying are adopted, and the oxidization and the effusion of main thermosensitive substances such as aroma and taste are reduced. The preparation method is simple, the production efficiency and the extraction rate are high, the extract has strong aroma after being brewed, and the tea water is green or orange, and is close to the original tea water in aroma, taste and color.

A receiver apparatus capable of retaining the quality of video images received through complexity-reduced small-load processing without having to depend upon its associated transmitter device. In cases where an instruction is made for receiving streaming data in the process of performing the processing of download data, when the loss of such streaming data is predicted to increase in such a way as to go beyond a predetermined degree if both the processing of download data and the processing of streaming data are performed at a time, the receiver performs the processing of the streaming data by giving thereto a higher level of priority.

The invention relates to a water-quality activating ball special for health preserving cups and a preparation method thereof. The water-quality activating ball special for health preserving cups is sintered by 45% of Brazilian tourmaline, 5% of mordenite, 25% of Chinese medical stone, 5% of selenolite, 5% of germanite, 5% of Muyu stone and 10% of adhesive together, wherein the Brazilian tourmaline, the mordenite, the Chinese medical stone, the selenolite and the germanite are respectively pulverized to more than 6000 meshes, and the Muyu stone and the adhesive are pulverized to more than 2000meshes. The water-quality activating ball special for health preserving cups has the advantages of favorable activity, high mineralized degree and long service life; and the water activated by the water-quality activating ball special for health preserving cups can reach the standard of high-quality drinking water, and is easy for human bodies to absorb and beneficial for human health.

An aqueous coating agent of the invention comprising (A) an aqueous polyurethane resin containing a polyurethane resin having an acid group and a polyamine compound, (B) a water-soluble polymer, and (C) an inorganic layered mineral as main constituents, wherein solid formulation ratios of the aqueous polyurethane resin (A), the water-soluble polymer (B) and the inorganic layered mineral (C) occupied in a total solid content of the aqueous coating agent are within approximate ranges indicated below.

• • Aqueous polyurethane resin (A): 5 to 60 mass %
  • Water-soluble resin (B): 25 to 80 mass %
  • Inorganic layered compound (C): 8 to 20 mass %

The invention discloses a ginkgo leaf extracting technology and a ginkgo black tea processing method. The ginkgo black tea processing method is characterized in that ginkgo leaf is extracted to obtain juice concentrate, and then the juice concentrate and black tea are prepared into ginkgo black tea, wherein the mass ratio of the ginkgo leaf juice concentrate to black tea is 1:20-30. The processing method comprises the following steps of: evenly spraying the ginkgo leaf juice on the black tea in proportion so that the juice is sufficiently and evenly absorbed; carrying out thermostatic drying at the temperature of 55 DEG C+/-2 DEG C till the water content is less than 5%; and carrying out vacuum package to obtain a ginkgo leaf black tea product. Or the processing method comprises the following steps of: smashing black tea into 10-30-mesh powder; mixing with the ginkgo leaf juice in proportion so that the juice is sufficiently and evenly absorbed; carrying out thermostatic drying at the temperature of 50 DEG C+/-2 DEG C till the water content is less than 4%; and packing with bagged tea packing paper to obtain a bagged ginkgo black tea product, wherein each bag is 2.5-5.0g. The tea product provided by the invention is high in the content of tea polysaccharide, high in activity and more suitable for the patients who suffer from hyperlipidemia and hyperglycemia, and has more obvious effect of restraining the increase of abdominal fat as compared with other tea products.

The invention relates to a crop drying technology, in particular to a combined drying method for improving the dehydration efficiency of maize, which aims at solving the problems of long drying time, low drying efficiency, serious pollution and the like in the prior drying technology. The drying technology consists of two/three stages, in the front stage, a hot air/microwave drying is adopted and changed into microwave drying to the end point when drying to certain water content. The equipment used by a drying technology is a hot air dryer and a microwave oven; and by using the heating characteristic of microwave, the invention solves the problems of long drying time of crops, low drying efficiency, serious pollution and the like in the prior drying technology.

The present invention provides an output-based objective voice quality evaluation method, comprising the following steps: calculating the Mel-frequency cepstrum coefficient of a distorted voice transmitted through a system; obtaining a reference model conforming to human auditory characteristics; performing consistency measurement and calculation on the Mel-frequency cepstrum coefficient of the distorted voice and the reference model conforming to human auditory characteristics; inserting a sequence in an original voice; calculating the bit error rate of the sequence extracted from distorted voice after the system transmission; according to the consistency measurement and the bit error rate, establishing the mapping relationship between the subjective MOS (mean opinion score) and the consistency measurement; obtaining an objective prediction model for the MOS of the voice to be evaluated; and objectively evaluating the voice quality through the objective prediction model. The method of the invention contains simple steps, is convenient to use, and can evaluate the voice quality objectively and effectively, without relying on the subjective evaluation.

The invention discloses ultrahigh-pressure cold-extracted coffee and a preparation method thereof. The preparation method comprises the following steps: mixing coffee powder and water, performing sealing, and performing ultrahigh-pressure extraction to obtain an extract; and filtering and perfusing the extract, and performing sterilization under ultrahigh pressure so as to obtain the finished product. The ultrahigh pressure extraction mode improves the production efficiency and remarkably shortens the time. Compared with traditional cold-extracted coffee preparation processes, the method of the ultrahigh-pressure cold-extracted coffee innovatively uses an ultrahigh pressure technology twice. The first-time ultrahigh-pressure extraction obtains the coffee containing the required caffeine concentration by using cold water at a temperature of 4 DEG C in a short time, so that the preparation time is shortened, the production efficiency is improved, the extraction times are reduced, and theproduction convenience is improved. The second-time ultrahigh-pressure sterilization prolongs the shelf life of the product on the basis of ensuring the safety of the product. Meanwhile, by adoptingthe ultrahigh-pressure sterilization instead of adding the preservative in the traditional production, the method is favorable for meeting the pursuit of consumers on natural foods, and is favorable for meeting the approval of the society on the clean labels.