83results about How to "Solve the problem of coloring" patented technology

An existing night vision imaging method is hard to obtain a true color high definition night vision image; the true color high definition night vision imaging method can solve said problems, and is featured by comprising the following steps: obtaining a high resolution gray scale image and a low resolution high signal to noise ratio color image of the same scene; using the low resolution high signal to noise ratio color image to colorize the high resolution gray scale image so as to obtain a true color high definition night vision image. Compared with the prior arts, the method can greatly reduce the imaging system cost, and can improve the color night vision imaging quality.

The invention discloses soybean peptide and an industrial production method and application of soybean peptide. The method comprises the steps of dissolving soybean protein isolate in 50-55 DEG C water, mixing and adjusting a pH value of a solution to be 4.2-4.8, centrifugally removing supernatant liquid, obtaining acid slurry, decomposing the acid slurry, adding the 50-55 DEG C water to the acid slurry, adjusting the pH value to be 7.2-7.4 with alkali, keeping at 53-58 DEG C, adding alcalase and flavourzyme, conducting compound enzymatic hydrolysis reaction, adding neutrase, continuing to react, adjusting the pH value to be 4.2-4.5, heating to deactivate enzyme, centrifugally separating, obtaining supernatant liquid, adding powdered activated carbon to the supernatant liquid, mixing, filtering to remove solid components, sterilizing, condensing, conducting spray drying, and obtaining a soybean peptide powder matter. The content of peptide in soybean peptide is 70-80%, and an aqueous solution is approximately colorless and transparent even if the dissolution concentration is 10% of the mass-volume ratio.

The present invention relates to apple powder, and is especially one kind of natural apple powder produced through a wet process. The technological scheme features the color protecting step and the secondary treatment step, and the natural apple powder is produced through the steps of washing, cutting, blanching, pulping, grinding, secondary treatment, blending, homogenizing, sterilizing, concentration, drying, sieving, packing, etc. The natural apple powder has good color, high dissolubility, good taste and low cost, and is suitable for industrial production.

The invention discloses a medical image coloring method based on depth color migration. The method comprises the following steps: randomly initializing an initial image, coloring the medical image byusing a deep neural network in combination with a color migration idea; extracting depth features of the medical image, the reference image and the initial image through a deep neural network; and then constructing content loss, color loss, spatial relationship loss and texture detail loss, calculating the gradient of total loss relative to the pixels of the initial image, and iteratively updatingthe initial image by utilizing the gradient until the initial image is matched with the color of the reference image and the texture structure of the target image at the same time; then reconstructing a color medical image by utilizing the color information and the brightness information of the initial image and the original medical image in the YUV space. According to the invention, the medicalimage with color information can be generated, the texture structure of the original medical image is provided, and the original diagnostic significance is maintained.

The invention relates to a dyeing process for acrylic wool top, wherein cationic dye is used in acrylic wool top dyeing. The process includes adequately immersing after the wool top is added into the machine, adding acetic acid and levelling agent 1227 at the temperature of 25 DEG C., operating for 5 minutes; adding adequately dissolved cationic dye and operating for 5 minutes; heating to 85 DEG C. and keeping the temperature for 30 minutes; heating to 98 DEG C. according to the speed of 1 DEG C. / 1 minute; cooling down to 85 DEG C., adding finishing auxiliaries (an antistatic agent SN, a softening agent ES, a leavening agent SF), operating for 30 minutes, taking out. The invention has advantages that (1) hardness in modified terylene wool top dyeing is effectively solved; (2) problem of color spot easiness in prior process is solved by utilizing low temperature coloring characteristic of the modified terylene; (3) problem of bad spinnability of wool top is solved by utilizing characteristic of modified terylene vitrification at low temperature and modifying the process.

The present invention relates to a red yeast rice biscuit and a preparation method thereof, and belongs to the technical field of food processing. The red yeast rice biscuit is mainly composed of the following components in parts by weight: 100 parts of flour, 1 part of edible salt, 5 parts of milk powder, 0.5 part of ammonium bicarbonate, 0.5 part of baking soda, 22 parts of water, 25 parts of eggs, 10-20 parts of vegetable oil, 1-3 parts of red yeast rice and 8-16 parts of white granulated sugar. The preparation method includes the following steps: grinding the red yeast rice into powder, mixing all the components, stirring and preparing dough, keeping the dough stand still, rolling the dough into biscuits, and baking and naturally cooling the biscuits. The red yeast biscuits not only introduce the safe, nutritious and health benefiting effects of the monascus purpureus pigment, but also can optimize the matching ratio of the monascus purpureus pigment, vegetable oil and white granulated sugar, thus the biscuits have smooth appearance, better luster, and moderate crispy and soft mouthfeel, and emit better fragrance.

The invention discloses a preparation that can improve fruit coloring of Nanguo pear, in particular relates to a water preparation specially used for Nanguo pear. The component and concentration of the preparation are 1g / L of sucrose, 1g / L of monopotassium phosphate, 0.1g / L of abscisic acid, 0.2g / L of threonine, 0.2g / L of serine, 0.8g / L of glutamic acid, 0.22g / L of phenylalanine, 0.1g / L of levulinate, 0.6g / L of boracic acid, 100 1ml / L of tween. The preparation method is as below: step one, adding said sucrose, monopotassium phosphate, abscisic acid, threonine, serine, glutamic acid, phenylalanine, levulinate, boracic acid, tween 100 according to proportion; step two, dissolving the medicines in water (wherein, dissolving the abscisic acid by ethanol, dissolving threonine, serine, glutamic acid and phenylalanine by 100 DEG.C distilled water, dissolving monopotassium phosphate by 50-70 DEG.C distilled water), mixing after the mixture is diluted, and adding water to obtain a required concentration, mixing evenly; thus, the preparation is obtained. The red-coloring rate of Nanguo pear can be improved by more than 13% by using the preparation. The preparation can be applied conveniently, require a shorter time. The preparation has no pesticide damage and has no side effect to human body or environment.

The invention relates to a method for detecting distribution of lignin tissue of stone cells of pear fruit. The method comprises the following steps: firstly soaking and treating pear fruit slices with hydrochloric acid, dyeing with 1%-2% KMnO4 solution for detecting distribution of S-lignin tissue, and sealing the slices with ammonia water after dyeing; dyeing with 2% phloroglucinol solution for detecting distribution of G / S-lignin tissue, and sealing the slices with hydrochloric acid after dyeing. With the method, the pear fruit slices are firstly soaked and treated with hydrochloric acid, so that the permeability of the stone cells of the pear fruit slices is improved to be beneficial to coloring lignin monomers with coloring agent. G-lignin and S-lignin in the stone cells of pear are mutually cross-linked and deposited on the cellulose of walls of the stone cells and are not easily distinguished, but the permeability of the stone cells of the pear fruit slices is improved after the pear fruit slices are firstly treated with hydrochloric acid, thus the lignin monomers are more easily colored, and the distribution condition of total lignin and S-lignin monomers can be distinguished well by utilizing different dyeing technologies.

The invention discloses a method for making natural longan powder, which carries out the steps of cleaning of dried longan fruit pulp, blanching, beating, enzymatic hydrolysis, colloid milling, blending, homogenizing, sterilization, drying, powder collection, screening and the like, thereby preparing a longan powder product; and the processing is completed by adopting the mechanized continuous operation way. The longan powder prepared by the method can solve the problems of poor color, luster and solubility of the existing products, low product yield and the like. The technical scheme is characterized by introducing the treatment technologies of color protection, enzymatic hydrolysis and spray drying. The product keeps the flavor and the nutritional ingredients of longan and has natural color and luster, high solubility and good taste, and the making process does not add any pigments, essences, preservatives and other chemical substances, thereby having no side effects and being the pure natural fruit powder.

The invention provides a stabilizer special for PVC and a preparing method and application of the stabilizer, and belongs to the field of preparation of PVC materials. The stabilizer special for the PVC is prepared from, by mass, 25-80 parts of cross-linking hydrotalcite, 5-30 parts of zinc fatty acid, 5-30 parts of polyhydric alcohols, 1-15 parts of isocyanurate, 1-15 parts of a lubricating agentand 5-25 parts of a beta-diketone compound. A preparing method of the cross-linking hydrotalcite comprises the following steps of mixing an acrylic polymer with an aluminum source, and then adjustingthe pH to obtain slurry; mixing a divalent metal compound with the slurry, then adjusting the pH, and then conducting crystallization to obtain the cross-linking hydrotalcite. As is shown by resultsof the embodiment, the prepared stabilizer is used for preparing the PVC material, the light transmittance reaches 90% or above, the change of chromatic aberration within 120 minutes is only 6.49, andthe coloring problem of the PVC material is solved fundamentally.

The invention relates to a preparation method of an unsaturated polyester resin low shrinking agent and belongs to the field of macromolecule polymerization. The preparation method comprises the following steps: (1) preparation of seed latex particles, to be specific, uniformly mixing liquid rubber or elastomers, nanoinorganic particles and coupling agents, dropwise adding or adding into an aqueous solution containing certain emulsifying agents by adopting a one-time method at a low speed, wherein the mass ratio of water to a mixture is 1: (10-100); carrying out high-strength stirring for 30 minutes at a certain temperature for standby; (2) preparation of latex particles with core-shell forms, to be specific, dropwise adding a vinyl monomer or a mixed monomer of one or more of monomers into seed emulsion dispersed in the step (1) by adopting a certain method, adding an initiator, polymerizing at a temperature of 70 DEG C, reacting for 4 hours and cooling to a room temperature after the completion of preparation. The low shrinking agent has the benefits that the shrinkage rate of cured unsaturated polyester resin is lower, the coloring problem of the unsaturated polyester resin can be obviously improved, and the usage amount of the low shrinking agent is obviously reduced.

The invention discloses a high-color-fastness low-melting-point polyamide masterbatch preparation method. The method includes: well mixing, by weight, 60-95 parts of a carrier, 4-40 parts of a coloring agent and 0.1-7 parts of a dispersing agent in a mixer, adopting a double-screw extruder for melt blending at 200-230 DEG C, and granulating to obtain high-color-fastness low-melting-point polyamidemasterbatch, wherein the carrier is prepared from low-melting-point copolyamide and ethylene-vinyl acetate copolymer; the low-melting-point copolyamide is prepared from 30-40 parts of caprolactam, 10-20 parts of nylon 66 salt and 50-60 parts of diacid and diamine, and a mole ratio of diacid to diamine is 1:(0.9-1.1). The masterbatch prepared according to the method is high in dispersity, colorability and color fastness.

The invention relates to a preparation method for colored eyeglass with colored coating. The preparation method comprises the following steps that (1) a pigment or dye is dissolved; (2) a hardening solution is prepared to harden basic glass primarily; and (3) secondary hardening is carried out to obtain a finished product, namely, the eyeglass which is hardened and solidified in the step (2) is hardened at the surface at the temperature of 110 DEG C for 2 hours, cooled, detected and form the finished product if qualified. According to the method, the dye or pigment is directly added to the hardening solution, the solution is in the color to be dyed, the basic eyeglass is immersed in the hardening solution and hardened to form the colored eyeglass, the dye added into the hardening solution is controlled to achieve different colors and darkness, the method is fully automatic and does not need manual operation, the labor intensity as well as stimulation to a solvent are reduced, the dyeing speed is very high, and the efficiency is very high.

The invention relates to rosa roxburghii tratt juice beverage and a preparation method thereof. The rosa roxburghii tratt juice beverage is prepared from the following raw materials in parts by mass:60-80 parts of rosa roxburghii tratt juice, 20-30 parts of concentrated white grape juice, 0.1-0.3 part of a compound stabilizer and 0.02-0.04 part of a compound color fixative, wherein the soluble solid content of the concentrated white grape juice is 40-45%; the composite stabilizer comprises the following main components: CMC-Na, pectin and xanthan gum; and the composite color fixative comprises the following main components: sodium citrate, D-sodium erythorbate and phytic acid. The preparation method of the rosa roxburghii tratt juice comprises the following steps: selecting 80-90% ripe fresh rosa roxburghii tratt, performing quick-freezing, reducing the center temperature of the rosa roxburghii tratt to -20 DEG C to -24 DEG C or below, cutting the rosa roxburghii tratt into halves, removing pedicels, and quickly putting the rosa roxburghii tratt into hot water for blanching treatment for 3-5min; and cleaning, removing seeds, adding diluted lemon and passion fruit juice into the rosa roxburghii tratt without seeds, and carrying out squeezing and filtering. According to the method, the rich nutritional value of the rosa roxburghii tratt is reserved, the browning degree is reduced and kept stable, and the rosa roxburghii tratt juice beverage is high in sensory quality is high and palatable in sour and sweet taste, and has a promoting function on the gastrointestinal function.

The invention relates to a preparation method of an alkylated diphenylamine antioxidant with high color stability, belonging to the technical field of chemical engineering of production of synthetic material antioxidants. In the process of preparing and storing the alkylated diphenylamine antioxidant product, a small amount of functional antioxidant with high color stability is added to improve the color stability. The method is implemented in a way that: an atlapulgite catalyst, diphenylamine, styrene, dimerized isobutylene, nonylene and alpha-methylstyrene alkylating reagent are subjected to catalytic alkylation reaction to prepare the alkylated diphenylamine antioxidant product; and in the preparation process, a heat stabilizer and a color protection-color reduction agent method is utilized to obtain the alkylated diphenylamine antioxidant product with high color stability. The product is still light yellow after being stored in a closed white glass bottle at the indoor temperature of 10-35 DEG C for 6 months.

The invention provides a preparation method of 2-chlorophenylglycine. The preparation method comprises the following steps: mixing water, a cyanide solution and 2-chlorobenzaldehyde, and carrying outa nucleophilic addition reaction under the action of a phase transfer catalyst to obtain a nucleophilic addition reaction solution containing 2-chloro-alpha-hydroxyphenylacetonitrile; then mixing thenucleophilic addition reaction solution with a carbonate to carry out a Bucherer-Bergs reaction to obtain a Bucherer-Bergs reaction solution containing 2-chlorophenylhydantoin; and then sequentially carrying out alkali hydrolyzing, decoloring and acidifying on the Bucherer-Bergs reaction solution to obtain the 2-chlorophenylglycine. In the preparation method provided by the invention, organic solvents and ammonia water are not used, so that generation of chemical oxygen demand (COD) and ammonia nitrogen in production wastewater is reduced, post-treatment load of the wastewater is reduced, theproduction process is more environmentally friendly, and meanwhile, production cost is reduced. In addition, the 2-chlorophenylglycine is prepared by adopting a method for stepwise synthesizing the 2-chlorophenylhydantoin, and the problem that the color and yield of the product are influenced due to the fact that colored impurities are easily generated in an existing ''one-pot boiling'' method issolved.

The invention relates to a preparation for improving the color and sweet of fruits such as apple and pear, the preparation is aqueous solution agent. The red rate and sweetness of the fruit can be improved through establishing the metabolism control technology of synthesis of apple and pear color and synthesis of soluble sugar. The components and the concentration of the preparation are as follows: acetylsalicylic acid is 1.0 to 3.0 mg / L, galactose is 0.5 to 1.5 g / L, malic acid is 0.1 to 3.0 g / L, phenyalanine is 0.1 to 1.0 g / L, oxaloacetic acid is 0.1 to 1.0 g / L, boric acid is 0.1 to 2.0 g / L,monopotassium phosphate is 0.8 to 1.5 g / L, copper sulphate is 0.1 to 2.0 g / L, ammonium molybdate is 50 to 200 mg / L, twee 100 is 1.0 to 4.0 ml / L, little ethanol, and the balance water. The preparationmethod is as follows: 1, weighing up the acetylsalicylic acid, galactose, malic acid, phenyalanine, oxaloacetic acid, boric acid, monopotassium phosphate, copper sulphate, ammonium molybdate and twee100 according to a certain proportion, 2, the acetylsalicylic acid is dissolved by the ethanol, the phenyalanine is dissolved by distilled water at 100 DEG C, the monopotassium phosphate, copper sulphate and ammonium molybdate are dissolved by distilled water at 80 to 90 DEG C, other components are dissolved by distilled water at room temperature, all the components are dissolved and mixed, and then are stirred evenly to make the volume to the required volume, thereby obtaining the preparation. The preparation can improve the coloring rate of Nanguo pear by 15.8 percent. The preparation is convenient and time-saving to use, has no chemical injury and has no toxic side effect to human body and environment.

The invention relates to a processing method of low-salt wheat sauce with fermentation flavor, which comprises the following steps of: artificially inoculating wheat, oat and soybeans as raw materials by using various food microorganisms of aspergillus oryzae, rhizopus and the like, carrying out low-salt (7-8%) solid constant-temperature fermentation, fine grinding, fermenting by using yeasts for multiple days, sterilizing and packaging. The product processed by the method has stable quality, unique formulation, no food additive and long quality guarantee period; the characteristics of color, fragrance, flavor and nutrients of the wheat sauce are well reflected; and the production period of the finished product is shortened to half of a month, and the wheat sauce can be produced all the year around.

The invention relates to an appetizing hot pepper which is prepared by mixing, stirring, standing, sterilizing and cooling 50-53 percent ( by weight) of desulphurized pickled green capsicum, 9-11.5 percent of pickled millet chilli and other ingredients comprising 2.2-3.8 percent of ginger, 2.5-3 percent of garlic bulb, 31-32.5 percent of warm water at 65 DEG C, 0.068-0.07 percent of citric acid, 0.4-0.45 percent of aginomoto, 0.1-0.11 percent of chicken essence, 0.34-0.37 percent of seafood sauce, 0.013-0.133 percent of sodium cyclamate and 0.012-0.015 percent of ethyl maltol. The product has stable quality, unique ingredient and low sulfur dioxide content, better preserves the brittleness and color of the hot pepper and the characteristics of nutrients in the hot pepper and has longer quality guarantee period.

The invention relates to a hydrogel prepared by taking venom polypeptide as a core active component and an eye mask prepared with the hydrogel. The hydrogel is prepared from active components containing venom polypeptide, plant extractive nano microcapsule and the like, and the hydrogel is used to prepare eye treatment masks and other cosmetics and skincare product. The venom polypeptide is protected by a hydrogel mesh-shaped supporting structure, and thus the problem that the venom polypeptide is easily decomposed and damaged by oxidants, reducing agents, proteolytic enzymes and the like canbe effectively solved; in addition, oat kernel extractive, Chrysanthellum indicum extractive and other extractives are packed in a capsule material of nano microcapsules to obtain light-colored transparent nano microcapsule suspension; the problems such as 'brown, yellow, black' color of the preparation are solved, and effective active components are sustainably released through the controlled release effect of the hydrogel, and the effects of the eye mask, such as reducing fine lines, firming skin and improving pouch and black eye are significantly improved.

The invention relates to a weaving and dyeing method for a unidirectional moisture-conducting elastic fabric. The weaving and dyeing method includes: warping, sizing and rebeaming, weaving, dyeing, and finished product inspection. Specifically, the dyeing step is carried out according to the process of: cooling piling, loose desizing, pre-setting, dyeing, dehydration drying, and clear water setting. The unidirectional moisture-conducting elastic fabric is a double-layer structure, the surface layer adopts a hydrophilic easily dyeable fiber, and the lining selects polypropylene stock solution colored yarn, the polypropylene stock solution colored yarn is only used as weft yarn, and the yarn matching the polypropylene stock solution colored yarn adopts polyamide spandex coated yarn.

The invention discloses a processing method for dried livestock meat egg. The processing method for the dried livestock meat egg comprises the following steps: selecting raw materials; trimming; injecting or pickling; performing vacuum kneading; performing secondary stirring; whipping eggs; preparing colloidal materials; mixing the materials and canning; inversely pressurizing and shaping; marinating and cooking; air-drying and seasoning; shaping and mixing; packaging; and sterilizing to prepare the products. The processing method for the dried livestock meat egg has the characteristics that the product is beautiful and has the characteristics of steamed eggs, the characteristics of brine harms, uniform cross section and abundant nutritional value; the problems about color, tenderness and quality of livestock meat and combination of the livestock meat and eggs are solved; the influence of the traditional cooking technology on the water content, the color, the quality and the fragrance of the dried meat egg is reduced and the whole quality of the dried meat egg is improved; the eggs and the meat are combined perfectly; the egg and the meat at each part of the product are mixed uniformly; and the product has high elasticity and good mouthfeel.

The invention discloses an automatic wood coloring device. The automatic wood coloring device comprises a work table, a positioning device and a coloring device are arranged on the work table, the work table is provided with a feeding device, the feeding device comprises a handle, a main shaft and a base, the base is fixedly arranged on the work table and is located at the right side of the positioning device, the top surface of the base is vertically hinged to a main shaft through a built-in motor, the top of the main shaft is fixedly connected to the handle, the tail end of the handle is hinged to a claw, the handle rotates at 90 degrees around the main shaft, the work table is provided with a conveyor belt and the claw can carry out reciprocating motion between the conveyor belt and the base. The device solves the existing problem of coloring of batch of wood and realizes liberation of labor, mechanization and automatic coloring.

The invention provides a polishing treatment technology for a stainless steel packaging box. The polishing treatment technology comprises the following steps of carrying out oil removal; carrying outwashing in flowing water; carrying out acid pickling; carrying out water washing; carrying out electrochemical polishing; carrying out cold water cleaning; carrying out chemical passivation; and carrying out drying. The polishing treatment technology has the advantages that the problem that in the prior art, the original color and lustre of the stainless steel packaging box is damaged due to external reasons can be solved, the surface of a part can be guaranteed to reach the smoothness degree of a mirror plane, the service life of an electrochemical polishing solution can be prolonged, and thequality stability of the stainless steel packing box can be ensured.

The invention relates to a method for producing natural fruit acid, concentrated apricot juice and apricot powder. Apricots are taken as a raw material. The invention relates to a process for producing the natural fruit acid, the concentrated apricot juice and the apricot powder. The process is characterized by comprising the following steps of: removing cores of the apricots, homogenating, adding pectinase and performing enzymolysis, extracting residue obtained after enzymolysis and centrifugation for the second time according to the conditions, removing the residue, mixing two supernatants and concentrating, allowing the concentrated supernatant to pass through a resin column, eluting by using water, concentrating solution obtained after elution to obtain the concentrated apricot juice, eluting by using 50 percent ethanol in which a small amount of ammonia water is added, concentrating eluent under reduced pressure at the temperature of between 60 and 70 DEG C, and drying to obtain the solid natural fruit acid.

The invention discloses a bamboo vegetable carbon black biscuit and a preparation method thereof and belongs to the field of food processing. The bamboo vegetable carbon black biscuit is processed from raw materials in parts by weight as follows: 180-210 parts of flour, 50-70 parts of eggs, 15-30 parts of milk powder, 0-80 parts of cereal flour, 0-80 parts of vegetable powder, 0-80 parts of mushroom powder, 1-4 parts of table salt, 50-70 parts of sugar, 80-110 parts of cream, 3-6 parts of baking powder and 0.5-1.5 parts of bamboo vegetable carbon black. According to the bamboo vegetable carbon black biscuit obtained with the preparation method, the coloring problem of the biscuit is solved, and the biscuit has uniform and reliable quality, is safe to eat and has the unique flavor. The biscuit has the advantages of being good in product quality, simple and convenient to operate, prone to industrialization and the like and has bright popularization and application prospects.

The present invention discloses a fish ball and a preparation method thereof. The fish ball is prepared from the following raw materials in weight percentage: 85-95% of fish flesh, 2.5%-7.5% of eggs, 1.5%-4.5% of flour, 0.5%-1.5% of refine salt, 0.25%-0.75% of disodium dihydrogen pyrophosphate, 0.15%-0.45% of sodium bicarbonate and 0.1%-0.3 % of calcium carbonate. The present invention also discloses a preparation method of the fish balls, which solves the problems that the fish balls are dark in color after being placed or froze, less in elasticity, bad in taste, etc., keeps the proteins in the fresh fish, and enables the fish balls to be easy for cooking. The fish balls are not high in equipment requires and strong in maneuverability, can effectively solve the existing problems of color and luster, elasticity, etc., in the surimi products, and are suitable for a large-scale industrial production of fish balls and other surimi products. Similarly, the fish balls can also be prepared into a H-shape to enable the diet to be diversified.

The invention relates to fermented milk containing fruit and vegetable particles and a preparation method thereof. The fermented milk containing the fruit and vegetable particles provided by the invention contains the fruit and vegetable particles with fresh taste, flavor and texture, and well reserves original nutrition and active ingredients of fruits and vegetables. The preparation method of the fermented milk containing the fruit and vegetable particles is characterized by adopting ultrahigh pressure for pre-processing raw milk and then fermenting, so that effective sterilization is realized, a certain homogenization effect is achieved, a fermented product has better viscosity and gel property, the fruit and vegetable particles are well ensured to be dispersed, and the phenomena such as sinking and gathering during the warranty period are avoided. The fermented milk containing the fruit and vegetable particles provided by the invention can be stored for 35 days at low temperature, and the microorganisms of the product during the warranty period meet the national standards.

The invention relates to a dyeing process for modified terylene, which includes: (1) adding the wool top into the machine at room temperature, adding water, immersing for 10 minutes; adding acetic acid, operating for 10 minutes; adding a cationic dye, operating for 20 minutes; heating to 40 DEG C according to the speed of 1 DEG C. / 1 minute, keeping the temperature for 15 minutes; heating to 50 DEG C. according to the speed of 1 DEG C. / 1.5 minutes, keeping the temperature for 20 minutes; heating to 65 DEG C. according to the speed of 1 DEG C. / 1 minute, keeping the temperature for 20 minutes; heating to 90 DEG C. according to the speed of 1 DEG C. / 1 minute, keeping the temperature for 10 minutes; cooling down to 40 DEG C., washing for 30 minutes, adding an antistatic agent SN, a softening agent ES, a leavening agent SF, then operating for 30 minutes, discharging water; (3) back washing, with the first back washing slot in temperature of 50 DEG C., the second back washing slot in temperature of 40 DEG C., the third slot in normal temperature; (4) curing at the temperature of 110 DEG C.. The invention has advantages that (1) hardness in modified terylene wool top dyeing is effectively solved; (2) problem of color spot easiness in prior process is solved by utilizing low temperature coloring characteristic of the modified terylene; (3) problem of bad spinnability of wool top is solved by utilizing characteristic of modified terylene vitrification at low temperature and modifying the process.