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103results about How to "Rich category" patented technology
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Freezing beverage containing isomalt oligosaccharide and its preparation method
InactiveCN101057628AImprove gastrointestinal environmentHas a comprehensive nutritional effectFrozen sweetsIsomaltooligosaccharideFlavoring essences
The invention discloses a freeze beverage containing isomaltose hypgather and process for preparation, wherein the raw materials comprise the following constituents (by weight ratio): cow's milk and / or dairy product and / or dairy product analogues 0-90%, isomaltose hypgather 0. 01-10. 0%, sugar 4. 0-16. 0%, stabilizing agent 0. 1-1. 0%, sour flavor agent 0-0. 7%, edible flavoring essence 0. 01-0. 4% and balancing water.
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Preparing methods of porous graphene and porous graphene film
InactiveCN104649253AImprove migration and diffusionGood for material propertiesMaterial nanotechnologyCvd grapheneFilm material
The invention provides a preparing method of porous graphene. The method includes: mixing graphene and / or graphene oxide with an etching agent to obtain a mixture; and under oxygen-free conditions, subjecting the mixture to a carbothermic reaction and performing acid processing to remove the reacted and unreacted etching agent, wherein the etching agent is one or more of oxometallate, metal hydroxide and metal oxide. Based on the preparing method of the porous graphene, the invention also provides a preparing method of a porous graphene film by etching a graphene film. By dispersing an etching agent on the graphene film, and performing pore forming research through high-temperature treatment or electron beam radiation, a porous graphene film material is prepared. The pore size on the surface of the prepared porous graphene ranges from 1 nm to 200 nm, and can be regulated and controlled by adjusting the concentration or the size of the etching agent. The porous graphene is high in yield. Operation equipment is simple. A production cost is low.
Owner:THE NAT CENT FOR NANOSCI & TECH NCNST OF CHINA
Leisure vegetarian meat based on textured soybean protein
ActiveCN103734454ARich categoryFull of nutritionCheese manufactureVegetable proteins working-upVegetarian dietsMeat fibers
The invention discloses leisure vegetarian meat based on textured soybean protein. The vegetarian meaty food is prepared from the textured soybean protein as a raw material by the procedures of soaking and cleaning to remove beany flavor and peculiar smell, dewatering, surface oiling and sizing, imitating meat to supply flavors, sterilizing at high temperature and the like. The product is free of beany flavor, abundant in nutrient, convenient to carry, high in meat imitating degree, and moderate in saltiness and sweetness, mellow and delicious, strong in sensual appeal, and unique in flavor, has the chewing feeling of a real meat fiber and the flavor of meat, is a novel instant leisure flavor vegetarian product. Not only is the variety of the leisure bean products enriched, but also a new convenient and delicious choice is provided for vegetarian crowd.
Owner:ZUMING BEAN PROD
Waxberry fruit jelly and preparing method thereof
The invention relates to a waxberry fruit jelly, comprising fruit jelly material liquid and arbutus in syrup embedded in the fruit jelly material liquid; the arbutus in syrup is soaked in white sugar liquid with the sugar degree of 21-23 degrees; the fruit jelly material liquid comprises the following materials according to ratio by mass and white granulated sugar, citric acid, proper amount of sweetener, proper amount of antiseptic agent and water: 15%-30% of waxberry juice, 0.6%-1.2% of fruit jelly power, 10%-15% of high fructose corn syrup, 0.003%-0.006% of sodium citrate, proper amount ofwhite granulated sugar so that the sugar degree of the fruit jelly material liquid is 15.0-18.0 degrees, proper amount of citric acid so that the total acidity of the fruit jelly material liquid is 3.5-5.0 g / L, and the balance of water. The preparation method comprises the following steps: A, weighing and mixing materials; B, adding white granulated sugar to adjust the sugar degree of material liquid; C, filling and packing; D, bactericidal standing.
Owner:上海宏海食品有限公司
Virtual gift special effect display method and device, computer equipment and storage medium
ActiveCN113395533AIncrease gift giving satisfactionRealize the effect of personalized interactionSelective content distributionData displayPersonalization
The embodiment of the invention discloses a virtual gift special effect display method and device, computer equipment and a storage medium. The method comprises the following steps: receiving anchor live video data sent by a live server, and displaying an anchor live video picture according to the anchor live video data; sending a gift giving request to a live broadcast server; receiving area positioning data returned by the live broadcast server for the gift giving request; determining a combination area in the anchor live broadcast video picture according to the area positioning data; generating a display image of the target virtual gift special effect according to the gift giving request; and connecting the target image and the display image in the combination area to form a rendering effect of the target virtual gift special effect, so that an effect of personalized interaction between the display image of the virtual gift special effect and an anchor live broadcast video picture is realized, gift sending satisfaction of audience users is increased, a more shocking special effect is presented, and the categories of the special effects of the virtual gifts in the live broadcasting room are enriched.
Owner:GUANGZHOU BOGUAN TELECOMM TECH LTD
Preparation method of antibacterial fiber capable of maintaining cold for long time, and products of antibacterial fiber
InactiveCN104762679AReduce contentRich categoryArtificial filaments from viscoseDiffusion methodsFiber
The invention provides a preparation method of an antibacterial fiber capable of maintaining cold for a long time, and products of the antibacterial fiber. The preparation method comprises following steps: a mint oil micro-capsule solution is added into viscose fiber slurry for mixing; and an obtained mixture is subjected to spinning; wherein weight amount of mint oil accounts for 10 to 20% of the total weight of the mint oil micro-capsule solution. The mint oil micro-capsule solution is prepared via emulsification-solvent diffusion method. Compared with the prior art, the antibacterial fiber is low in volatility, high in medicine stability, and high in mint oil content; effect lasts for a long time; the preparation method is stable and reliable, and is convenient for implementation in production.
Owner:LUOLAI LIFESTYLE TECH CO LTD
Rapid enterprise-level knowledge-gathering tool based on desktop terminal
InactiveCN103345506AImprove the efficiency of knowledge sharingEasy to submitProgram loading/initiatingSpecial data processing applicationsThe InternetEnterprise level
The invention relates to a portal platform, in particular to a rapid enterprise-level knowledge-gathering tool based on a desktop terminal. The rapid enterprise-level knowledge-gathering tool based on the desktop terminal comprises a system right-click menu plug-in which is bound with a user operating system, a browser plug-in which is bound with a user browser, a desktop collector installed on a user computer and a knowledge-release control installed on the user computer, wherein the system right-click menu plug-in is used for submitting local stored file data to a knowledge database of a server by a user, the browser plug-in is used for recommending and sharing knowledge on the Internet when the user surfs the Internet, and the desktop collector is used for sharing a selected area on a desktop screen with the knowledge database of the server. The rapid enterprise-level knowledge-gathering tool based on the desktop terminal can achieve the purpose that knowledge can be transmitted from the local to the server without training the user, and therefore management carried out by a knowledge center can be facilitated.
Owner:YUNNAN POWER GRID +1
Leisure vegetarian meat based on textured soybean protein
ActiveCN103734454BRich categoryNo beany smellCheese manufactureVegetable proteins working-upVegetarian dietsMeat fibers
The invention discloses leisure vegetarian meat based on textured soybean protein. The vegetarian meaty food is prepared from the textured soybean protein as a raw material by the procedures of soaking and cleaning to remove beany flavor and peculiar smell, dewatering, surface oiling and sizing, imitating meat to supply flavors, sterilizing at high temperature and the like. The product is free of beany flavor, abundant in nutrient, convenient to carry, high in meat imitating degree, and moderate in saltiness and sweetness, mellow and delicious, strong in sensual appeal, and unique in flavor, has the chewing feeling of a real meat fiber and the flavor of meat, is a novel instant leisure flavor vegetarian product. Not only is the variety of the leisure bean products enriched, but also a new convenient and delicious choice is provided for vegetarian crowd.
Owner:ZUMING BEAN PROD
Production process of dried orange peel golden-flower strip-shaped black tea with blood sugar reducing effect
PendingCN112931652AEvenly distributedRich categoryPre-extraction tea treatmentTea flavoringCamellia chrysanthaBlack teas
The invention belongs to the technical field of tea processing, and particularly relates to a preparation process of dried orange pool golden-flower strip-shaped black tea with blood sugar reducing effect. The dried orange peel golden-flower strip-shaped black tea is prepared through the processes of spraying treatment of strip-shaped black tea, spraying treatment of dried orange peel, steaming, flower growing, drying and the like. The dried orange peel golden-flower strip-shaped black tea is uniform in distribution and large in number of golden flowers, integrates the fruit fragrance of dried orange peel, the mellow fragrance of tea and the fungus fragrance of golden flowers, and is rich and lasting in fragrance and rich and mellow in taste. Meanwhile, in the making process, the tea leaves do not need to be inoculated with eurotium cristatum manually, natural flower growing is directly carried out in a loose state without pressing, the making process is simple, the making process is stable, parameters are determined, repeatability and operability are high, the processed golden-flower tea is stable in quality, and the varieties of golden-flower tea in the market are enriched. In addition, compared with existing golden-flower Fuzhuan tea, the dried orange peel golden-flower strip-shaped black tea prepared by the preparation method disclosed by the invention has a stronger blood sugar reducing effect and can meet the requirements of consumers on health effects of tea products.
Owner:TEA RES INST GUANGDONG ACAD OF AGRI SCI
Walnut dreg-Chinese yam nutrient bean curd and making method thereof
The invention relates to walnut dreg-Chinese yam nutrient bean curd and a making method thereof, and belongs to the field of food processing. According to the walnut dreg-Chinese yam nutrient bean curd, walnut dreg powder and Chinese yam powder replace soybeans to serve as raw materials, and compared with traditional bean curd prepared by taking the soybeans as the raw materials, the made walnut bean curd has the special fragrance and flavor of walnuts and is fine and smooth in mouthfeel. Through the method that Chinese yams are firstly dried and smashed into 400-700 mesh, and then water is added for pulping, the bean curd is easy to form, the made bean curd is good in elasticity, and the gypsum using amount is decreased. In addition, the obtained bean curd is fine and smooth in mouthfeel, beneficial for being digested and absorbed by the organism, not prone to breakage in cooking, high in elasticity and good in caking property.
Owner:新疆林科院经济林研究所 +1
Method for preparing strontium-zinc-iron ternary composite magnetic material
InactiveCN102757230AImprove magnetic propertiesRich categoryInorganic material magnetismMagnetizationStrontium chloride
The invention discloses a method for preparing a strontium-zinc-iron ternary composite magnetic material, relating to the method for preparing the inorganic composite magnetic material. The method employs strontium chloride, ferric chloride and zinc chloride as raw materials and employs coprecipitation and sintering, and comprises the steps of firstly preparing a composite magnetic material precursor and then obtaining the finished product through sintering. The method for preparing the strontium-zinc-iron ternary composite magnetic material is low in raw material cost, simple in process steps, few in devices utilized and low in production cost; the process flow basically realizes zero emission, which completely accords with the manufacturing philosophy of saving energy and reducing emission and meets the requirements; the composite magnetic material prepared by the method provided by the invention contains a hard magnetic component and a soft magnetic component, and is good in magnetic property, and high in demagnetization resistance or magnetic loss resistance; and the saturation magnetization of the composite magnetic material may reach 34.95 emu / g, while the coercivity thereof may reach 2254.54 G. The method can be widely applied to preparing various composite magnetic materials having excellent magnetic properties; and the composite magnetic materials prepared by the method provided by the invention can be widely applied to industries such as computer, communication, automobile, aerospace, military industry and the like.
Owner:CHONGQING UNIV
Crispy egg sausage and preparation method thereof
InactiveCN102940278AVarious processing methodsHigh nutritional valueFood preparationMonosodium glutamateBiotechnology
The invention relates to a manufacturing method of a ham sausage and particularly relates to a crispy egg sausage and a preparation method of the crispy egg sausage. The crispy egg sausage is prepared by the following raw materials and auxiliary materials through a certain preparation method: 40-45 parts of eggs, 35-40 parts of soybean protein powder, 10-15 parts of starch, 1.0-1.5 parts of table salt, 3-5 parts of white granulated sugar, 0.2-0.3 part of monosodium glutamate, 0.2-0.3 part of phosphate, 0.003-0.005 part of sodium nitrate, 0.2-0.3 part of sodium caseinate and 0.2-0.3 part of ground pepper. The manufacturing method takes the eggs and the soybean protein powder as main raw materials so that the crispy egg sausage has very high nutritive value and the requirements of people on non-meat protein ham sausages are met.
Owner:王战明
Frozen beverage added with water chestnut and preparation method for frozen beverage
InactiveCN102406043AHas the function of food therapy and health careRich categoryFrozen sweetsWater ChestnutsSugar
The invention relates to the field of frozen beverage drink processing, in particular to a frozen beverage added with water chestnut and a preparation method for the frozen beverage. The frozen beverage added with the water chestnut comprises the following components in percentage by weight: 5 to 20 percent of white granulated sugar, 5 to 18 percent of whole milk powder, 5 to 10 percent of vegetable fat, 2 to 10 percent of malt syrup, 1 to 15 percent of water chestnut syrup, 1 to 15 percent of candied water chestnut flesh, 0.1 to 0.5 percent of stabilizer and the balance of water, wherein the candied water chestnut flesh is refrigerated at the temperature of between -5 and 0DEG C before use. The frozen beverage has a food therapy health-care effect of the water chestnut, riches the varieties of frozen beverages, fills up a market blank, and lays a foundation for market development of the frozen beverages.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Sweet soup ball with ginkgo fruits and lily and preparation method of sweet soup ball
The invention relates to the technical field of sweet soup balls, in particular to a sweet soup ball with ginkgo fruits and lily and a preparation method of the sweet soup ball. Stuffing of the sweet soup ball comprises ginkgo fruits, lily and medlar. The preparation method comprises the following steps of firstly, respectively steaming, cooling and grinding the ginkgo fruits and the lily into paste for later use, and processing the medlar into a uniform granular shape; secondly, mixing ginkgo fruit paste, lily paste and medlar particles which are obtained in the first step according to the weight part, then adding white sugar and an emulsifying agent for uniformly stirring, adding edible oil and uniformly stirring to obtain the sweet soup ball with the ginkgo fruits and the lily. The sweet soup ball provided by the invention has the advantages of unique, sweet, savoury and mellow and non-greasy taste, better flavor and extremely-high nutritive value. The preparation method disclosed by the invention is simpler and more convenient, and is easy to industrialize; in addition, medlar is diced first and then is used for preparing the stuffing; by using the diced medlar, the granular sensation of the stuffing of the sweet soup ball is increased, the mouthfeel of the sweet soup ball is better and the sweet soup ball becomes chewy.
Owner:SANQUAN FOOD
Low-calorie flower-containing brown sugar and production method thereof
The invention relates to low-calorie flower-containing brown sugar and a production method thereof. The production method includes: producing picked fresh edible flowers into dried flowers, selectingthe dried flowers complete in shape, producing the mixed syrup of transparent sugar layers, pouring produced mixed syrup into moulds in a way that the height of the syrup is 1 / 4-1-6 of the depth of the moulds, placing the prepared dried flowers into the moulds when the temperature lowers to 80-100 DEG C, gently pressing to allow the dried flowers to adhere to the syrup, pouring the mixed syrup into the moulds for the second time when the syrup in the moulds cools and solidifies, and naturally cooling to obtain the transparent sugar layers, wherein the total thickness of the syrup after the twopouring is 1 / 3 of the depth of the moulds; producing cooked brown sugar syrup, crystallizing the cooked brown sugar syrup in a crystallizing pot to obtain a large amount fine sucrose crystals, and fast pouring into the moulds with the produced transparent sugar layers, naturally cooling for shaping, and demoulding to obtain the low-calorie flower-containing brown sugar. The produced flower-containing brown sugar is low in calorie, rich in nutrition and high in ornamental value.
Owner:SUGARCANE RES INST OF YUNNAN ACADEMY OF AGRI SCI +2
University intelligent business district integrated fusion shopping mall
PendingCN113947461ARich categorySupport automationFinancePayment architectureThird partyPayment transaction
The invention provides a university intelligent business district integrated shopping mall. The university intelligent business district integrated shopping mall comprises a regional fusion e-commerce system, a fusion payment system, an integrated distribution system and a financial statistical settlement system. The regional fusion e-commerce system realizes entering of supply chains and merchants in different modes, and displays commodity information through a page; the fusion payment system can select bank payment, third-party payment and university all-purpose card payment for settlement when the user determines and pays the commodity, forms an order, synchronizes the order to the integrated distribution system and the user, and synchronizes payment transaction data to the financial statistical settlement system; the integrated distribution system selects a platform delivery mode according to the order type and waits for order receiving, receives confirmation and ending information of the deliveryman, and synchronizes the order state to all other systems; and the financial statistical settlement system carries out cash settlement to others according to the to-be-settled report. According to the invention, a comprehensive solution of regional multi-mode parallel operation is provided for college e-commerce business.
Owner:WENZHOU UNIVERSITY
Tipping paper prepared from platinum embossed patterns and preparation process of tipping paper
InactiveCN111809449ARich categoryThree-dimensional aestheticSpecial paperDecorative surface effectsAdhesiveErbium lasers
The invention discloses tipping paper prepared from platinum embossed patterns and a preparation process of the tipping paper. The preparation process of the tipping paper prepared from the platinum embossed patterns comprises the following steps: (1) designing packaging patterns; (2) inputting the designed floral pattern information into a platinum embossment machine, and performing laser etchingon the floral pattern information on a photoresist plate by using a laser to prepare a photoetching master slice; (3) electroforming the photoetching master slice into a nickel plate, and coating thenickel plate a film; (4) typesetting the nickel plate subjected to film coating, sending the nickel plate to a UV molding press, coating a plate roller of the UV molding press with the nickel plate,and transferring and embossing floral designs on the base film coated with the UV gloss oil by using the UV molding press; (5) aluminizing the base film in a vacuum aluminizing machine to form a vacuum aluminized layer; and (6) coating the aluminized base film with an adhesive, laminating the aluminized base film with the tipping paper, drying, and stripping the base film to obtain the platinum embossed tipping paper.
Owner:HUBEI CHINA TOBACCO IND
Spraying technological method for manufacturing building external wall with rock color wall paintings
The invention discloses a spraying technological method for manufacturing a building external wall with rock color wall paintings, and belongs to the technical field of rock color painting building external wall decoration. The method includes the steps that according to the technical characteristics of the rock color paintings, color layer analysis is performed on the wall paintings, and a chromatography construction drawing and a color layer graph template are manufactured; the color layer graph template and the spraying sequence of corresponding color layers are indicated on the chromatography construction drawing; in accordance with the standard and requirements of a spraying construction technology of the building external wall, and a rock color painting material is mixed with an external wall coating medium so that the construction requirements can be met; according to a construction procedure diagram, the graph template is fixed to a construction interface, the peripheral region of the template is protected, pollution caused in the spraying process is prevented, and when the template is replaced to spray the next color layer, the effect that a formed film on the surface of the previous color layer is basically dry should be guaranteed; and after pictures are sprayed and dried thoroughly, the surface of each wall painting is polished, rock color material particles not bonded are removed, dust is blown dry, and transparent protective topcoat is brushed.
Owner:北京翰高兄弟科技发展有限公司
Frozen beverage added with guavas and preparing method thereof
InactiveCN102511643AHas the function of food therapy and health careRich categoryFrozen sweetsGlucose-Fructose SyrupCarrageenan
The invention relates to the field of frozen beverage processing, in particular to a kind of frozen beverage added with guavas and a preparing method thereof. The frozen beverage added with guavas contains raw materials by mass ratio: 12%-14% of white granulated sugar, 5%-7% of glucose syrup, 10%-12% of defatted milk powder, 6%-8% of vegetable fat, 10%-12% of guava juice, 0.3%-0.5% of edible stabilizer, and the balance water, wherein the edible stabilizer is composed of 0.04%-0.05% of guar gum, 0.1%-0.2% of xanthan gum, 0.05%-0.1% of carrageenan and 0.1%-0.2% of monostearin. The frozen beverage added with guavas has food therapy health-care function guavas should have, simultaneously solves the problem of poor stability of ice creams caused by adding of guava juice, enriches series of frozen beverage, fills in gap in the market, and lays the foundation for market development of the frozen beverage.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Unmanned warehouse management method and system, medium and electronic equipment
ActiveCN113469626ARealize unmanned managementRich categoryOffice automationLogisticsStorage garageManufacturing engineering
The invention discloses an unmanned warehouse management method. The method comprises the steps: obtaining order information of a needed material, wherein the order information at least comprises a material name, order placing time, a storage location and the number, and estimating the weight st01 of the material according to the number of the needed material; carrying out material inspection according to the order information, moving material boxes loaded with the needed material on corresponding goods shelves to corresponding material taking openings of a material picking area, and obtaining the total weight st00 of the material boxes loaded with the materials; according to the material inspection information, taking the materials at the corresponding material taking openings; moving the material boxes with the materials to the original storage location, and obtaining the total weight st02 of the material boxes containing the remaining materials at the moment; and comparing the difference between the st00 and the st02 with the st01, and judging whether more or less materials are taken or not. According to the management method, unmanned management is carried out on the warehouse storing the materials with multiple categories, irregular sizes, uncertain receiving quantity and uncertain weight; and in the warehouse-out and warehouse-in process, the material boxes are weighed, and the situation that the materials are taken more or less is effectively supervised.
Owner:深圳市坤同智能仓储科技有限公司
Preparation method of tea polysaccharide composite film biological preservative and application of biological preservative in fruits and vegetables
ActiveCN103444860AEasy to applyBroad marketFruits/vegetable preservation by coatingBiotechnologyComposite film
Tea polysaccharides, lysozyme and soy isoflavones are mixed according to the mass proportion of (32-46): (2-10): (3-13) and then dissolved in tap water or purified water, heat treatment is performed at the temperature of 40-80 DEG C for 4-100min, ultrasonic treatment at a certain frequency is simultaneously performed for a certain period of time, an obtained solution is further placed in a container of a food high-pressure treatment device, treatment pressure, time and temperature parameters are set for performing high-pressure treatment, and vacuum freeze-drying or spray drying is performed on the obtained liquid to prepare powder, namely a composite natural biological preservative. The biological preservative is dissolved into the tap water or the purified water according to the mass volume ratio (g / l) of 1: (100-6000) to obtain preservation liquid, the preservation liquid is sprayed or fruits and vegetables are soaked in the preservation liquid and then taken out, and the preservation effect is significant.
Owner:陈小强
Fall pre-judgment method based on deep neural network and panoramic segmentation
ActiveCN112766165AReduce the risk of fallingRich categoryCharacter and pattern recognitionNeural architecturesPattern recognitionVideo image
The invention provides a fall pre-judgment method based on the combination of a deep neural network and a panoramic segmentation method, the fall detection pre-judgment function can be efficiently and quickly achieved, the deep neural network and the image panoramic segmentation method are combined, short-term and real-time evaluation and notification are carried out on an imminent fall risk, and long-term behavior learning and prediction are carried out on future risks. According to the invention, a deep neural network (DNN) in deep learning is adopted to construct a panoramic segmentation network, and pixel-level segmentation is carried out on a video image in fall detection through an image panoramic segmentation algorithm, so that scene understanding between a caregiver and an environment where the caregiver is located is achieved, and fall pre-judgment on a dangerous environment is achieved.
Owner:YANSHAN UNIV
Plant-based smearing-type walnut cheese and preparation method thereof
The invention discloses a plant-based smearing-type walnut cheese. The walnut cheese is prepared from walnuts, a microbial composite agent and an enzyme additive, and by peeling, pulping with water, mixing, homogenization, sterilization, enzymolysis, fermentation and post-ripening. The walnuts are subjected to peeling, pulping, homogenization and secondary homogenization so as to obtain walnut pulp, and the walnut pulp is subjected to plant-based smeared walnut cheese through water bath, enzymolysis, blending, uniform mixing, homogenization, sterilization, cooling, fermentation, cooling and post-ripening so as to obtain the plant-based smearing-type walnut cheese. The invention is characterized in that pure plant protein walnut cheese is prepared by using fermentation and enzymolysis processes, a traditional cheese preparation process is combined with modern innovation, so that the walnut cheese stands out from plant-based products; and the walnut cheese has a good flavor and a good taste, is suitable for industrial production, and further enriches the varieties of walnut products.
Owner:云南省高原特色农业产业研究院 +1
Production process of golden flower and exocarpium citri grandis health-preserving black tea with effects of relieving cough and reducing blood sugar
PendingCN112841353AEvenly distributedImprove blooming effectPre-extraction tea treatmentHorticultureTea leaf
The invention belongs to the technical field of tea processing, and particularly relates to a making process of golden flower and exocarpium citri grandis health-preserving black tea with the effects of relieving cough and reducing blood sugar. The golden flower and exocarpium citri grandis health-preserving black tea is prepared by stacking the red strip tea and the exocarpium citri grandis together, steaming, carrying out pile fermentation, carrying out pile fermentation for the second time, steaming for the second time, carrying out four-stage eurotium cristatum growing, drying and mixing. The tea product is good in eurotium cristatum growing effect, flourishing in eurotium cristatum and uniform in distribution; exocarpium citri grandis fruit fragrance, tea fragrance and fungus flower fragrance are fully and harmoniously fused, the fragrance is long, the taste is mellow and smooth, and the aftertaste is good. The black tea also has the effects of relieving cough and reducing blood sugar, not only improves the taste of the red orange, but also improves the effects of the black tea and the red orange, and can promote the consumption of the tea leaves and relieve the industrial problem of over-supply of the tea leaves.
Owner:TEA RES INST GUANGDONG ACAD OF AGRI SCI
Chinese herbal medicine skin-care beauty cream
InactiveCN104473849AStir wellFunctionalCosmetic preparationsToilet preparationsCelluloseChamomile extract
The invention discloses a composition of Chinese herbal medicine skin-care beauty cream and a preparation method thereof. The Chinese herbal medicine skin-care beauty cream comprises the following components in percentage by weight: 10-20% of aloe extract, 3-10% of chamomile extract, 1-5.0% of hyaluronic acid, 2.0-8.0% of honey, 2.0-5.0% of malt extract, 0.5-3.0% of hydrolyzed soy protein, 3.0-5.0% of sodium alginate, 0.5-3% of ginseng extract, 5.0-15% of cellulose, 0.1-1.0% of jasmine essential oil and 0.5-2.0% of seaweed polysaccharide. The Chinese herbal medicine skin-care beauty cream disclosed by the invention can delay the skin aging, prevent the drying and dewatering of skin and improve the skin elasticity so as to realize the functions of protecting the gloss and tenderness of the skin and preventing and reducing the skin wrinkles; and the active substances of ginseng also have the reducing property of inhibiting melanin to make the skin white and smooth.
Owner:QINGDAO HIFUN MARINE BIOLOGICAL TECH
High pressure conveying and spraying device
PendingCN110042737ALow pressure consistency requirementsSimple structureRoads maintainenceStatic mixerControl valves
The invention discloses a high pressure conveying and spraying device. The high pressure conveying and spraying device comprises a first set of high pressure conveying system 6, an under-pressure washing system, a second set of high pressure conveying system 9, a first valve 8, a washing control valve 19, a second valve 11, a static mixer and a nozzle 12; the static mixer is that an A component feeding opening 2 and a B component feeding opening 4 are formed in a mixing main pipeline 1; one end of the mixing main pipeline 1 is a feeding opening 3, and the other end of the mixing main pipeline1 is a discharging opening 5; one end of the first set of high pressure conveying system is connected with an A component storage device 7, and the other end of the first set of high pressure conveying system is connected with the A component feeding opening 2 through the first valve 8; one end of the second set of high pressure conveying system is connected with a B component storage device 10, and the other end of the second set of high pressure conveying system is connected with the B component feeding opening 4 through the second valve 11; the under-pressure washing system is connected with the feeding opening 3 of the static mixer; and the discharging opening 5 of the static mixer is connected with the nozzle 12. According to the high pressure conveying and spraying device, fluid basematerials with two or more components can be effectively and sufficiently mixed so as to realize once continuous high-quality high-efficiency rapid spraying operation.
Owner:林长安
Fruit and vegetable meal replacement composition containing collagen and elastin and product of fruit and vegetable meal replacement composition containing collagen and elastin
InactiveCN109430880AWith beauty moisturizingProtect eyesightFood ingredient functionsProtein food ingredientsFruit juiceMeal replacement
The invention relates to a fruit and vegetable meal replacement composition containing collagen and elastin and a product of the fruit and vegetable meal replacement composition containing collagen and elastin. The fruit and vegetable meal replacement composition containing collagen and elastin comprises the following components in parts by weight of 10-25 parts of collagen powder, 0.02-5 parts ofelastin, 1-15 parts of mixed fruit powder, 1-18 parts of mixed vegetable powder, 1-20 parts of cranberry whole powder, 5-15 parts of blueberry fruit juice powder and 30-65 parts of dietary fibers. The fruit and vegetable meal replacement composition containing collagen and elastin disclosed by the invention has the advantages that the meal replacement product has the effects of beautifying the features, replenishing water, protecting vision, being simple and convenient, being balanced in nutrients, being good in flavor, loosening bowel to relieve constipation, being low in calorie, and beinghigh in satiety. Particularly for women consumers, a component for sterilizing the urinary system, namely caring for physiological health of women and maintaining youth vitality is increased.
Owner:BEIJING TONGRENTANG HEALTH PHARMA
Fiveleaf gynostemma herb-added cold beverage and preparation method thereof
InactiveCN102429085AHas the function of food therapy and health careRich categoryFrozen sweetsVegetable oilCarrageenan
The invention relates to the field of cold beverage processing, in particular to a fiveleaf gynostemma herb-added cold beverage and a preparation method thereof. According to weight ratio, the materials of the fiveleaf gynostemma herb-added cold beverage include 12 to 14 percent of white granulated sugar, 5 to 7 percent of maltose syrup, 10 to 12 percent of whole milk powder, 6 to 8 percent of vegetable oil, 0.015 to 0.1 percent of dry sweetish fiveleaf gynostemma herb powder, 0.4 to 2.0 percent of edible stabilizers, 0.1 to 1 percent of monoglyceride and the balance of water, wherein the edible stabilizers are 0.1 to 0.5 percent of guar gum, 0.1 to 0.5 percent of xanthan gum, 0.1 to 0.5 percent of locust bean gum and 0.1 to 0.5 percent of carrageenan. The fiveleaf gynostemma herb-added cold beverage has the due dietary therapy and health care effects of fiveleaf gynostemma herb, meanwhile, the fiveleaf gynostemma herb-added cold beverage solves the problems of ice cream caused by the addition of the dry fiveleaf gynostemma herb powder, i.e. poor melting resistance and poor stability, the variety of cold beverages is enriched, and the fiveleaf gynostemma herb-added cold beverage fills the market gap, and lays a foundation for the market development of cold beverages.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
A liquid pump liquid supply multi-connected air conditioner unit with natural cooling function
InactiveCN101694311BSolve wasteImprove the annual energy efficiency ratioFluid circulation arrangementAir conditioning systemsFree coolingEngineering
Owner:TSINGHUA UNIV
Method for preparing strontium magnetic solid super acidic catalyst by immersing and baking method
InactiveCN102000592AEasy to recycleLow costPhysical/chemical process catalystsOrganic compound preparationStrontium carbonateSlag
The invention discloses a method for preparing a strontium magnetic solid super acidic catalyst by an immersing and baking method, relating to a preparation method of inorganic magnetic catalysts. The method of the invention comprises the following steps: using strontium slag as raw material to prepare strontium carbonate at first, preparing strontium ferrite by a coprecipitation method, and then using the strontium ferrite as magnetic substrate to prepare the finished product by the immersing and baking method. The invention has the advantages of simple process step, less equipment and low production cost. The strontium slag is used as the raw material so as to comprehensively utilize the strontium slag and meet requirements of green chemical, energy-saving and emission-reduction mode. The strontium magnetic solid super acidic catalyst prepared by the method of the invention has the advantages of repeated utilization and high recovery rate of 95.5%, and is convenient in recovery. The invention can be widely used for preparing magnetic solid super acidic catalysts, and magnetic solid super acidic catalyst products prepared by the method of the invention can be widely used for preparing carboxylic ester matters and can be widely used in coating, man-made leather, printing ink, chemical and plastic products, medicine industries and the like.
Owner:CHONGQING UNIV
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