31results about How to "Solve the problem that cannot be stored for a long time" patented technology

The invention provides a processing method of fresh-keeping instant rice noodles, and relates to the technical field of food processing. The processing method of the fresh-keeping instant rice noodlescomprises the following steps of (1) preparing the raw materials; (2) performing fermentation; (3) performing milling to obtain pulp; (4) performing blending; (5) performing enzymolysis; (6) performing twin-screw extruding and shaping; (7) performing ageing; (8) performing cooking once again; (9) performing noodle washing, and performing cutting off; (10) performing metering and packing; (11) performing post-sterilizing; and (12) performing cooling. According to the fresh-keeping instant rice noodles, the compounding ratio of the materials is adjusted and controlled, and secondary fermentation is combined with optimization treatment with diastase, noodle cooking, cooking, recooking, post-sterilizing and quick cooling, so that the problems that rice noodles are subjected to beta configuration (namely retrogradation) and cannot be stored for a long term can be solved, the rice starch can maintain alpha state, and the instant rice noodles being rapid in rehydration, good in mouth feel and edible after being brewed for a short time, can be made.

The invention relates to a comprehensive method for refrigerating and refreshing waxberries. The method comprises the following steps: (a) precooling treatment: picking up the waxberries, and putting the waxberries in a refrigerating chamber under the temperature of 1 to 4 DEG C for precooling for 7 to 10 hours; (b) modified atmosphere packaging: putting the waxberries after the precooling treatment in a refreshing container, charging mixed gas, and enclosing the container with sealing films; (c) refrigeration: putting the waxberries which are packaged well in the refrigerating chamber for storage. A comprehensive technology is adopted for refreshing the waxberries, and the optimized ratio combination of technical parameters, such as precooling temperature and time, the arrangement and the spacing ratio of the waxberries in the refreshing boxes, the ratio of the mixed gas, the performance requirements of the sealing films of the refreshing boxes, refrigerating temperature, enables fresh waxberries to be stored for 4 months, the perfectness ratio of the waxberries reaches more than 98%, the problem that the waxberries cannot be stored for a long time is solved, and the taste, the color and the quality of the stored waxberries do not change obviously.

The invention discloses a preparation method of glutinous rice flour with milling by a semi-dry process. The method comprises the following steps: after heating steam processing, glutinous rice granules with cracks on the surface and transverse cracks in the rice grains are obtained; moisture content of the glutinous rice granules are increased, and after pulverizing and drying, the product is obtained. The method is advantageous in that: superheated steam is used for rapidly processing glutinous rice, in order to powerfully remove partial moisture in the rice grains, and structures of glutinous rice grains are destroyed; at the same time, short time processing is used for reducing generation of browning reaction in rice grains, and color of the glutinous rice is kept. Content of amylopectin in the glutinous rice is high, and demand for moisture is far higher than the demand for moisture in japonica rice and early indica rice, the content needs to reach 35-45% according to different needs of different variety, and moisture can be uniformly distributed in the whole rice grain. Added water in the early stage is high (35%-45%), water dispersion amount in the pulverizing process is limited, after pulverizing, the step for adding superheated steam for drying solves the problems that screening blocks a screen mesh and long-term preservation is unable.

The invention discloses a porcelain painting technique that comprises the following steps: (1) painting; (2) outline drawing; (3) colorless glazing; (4) removing of colorless graze; (5) glaze firing; (6) colored glazing; (7) removing of colored graze; (8) colored gazing firing; after finishing the steps, a finished product is obtained. The porcelain painting technique of the invention is a novel technique to integrate the gaze with under glaze color or in-graze color and has the advantages that the colored graze is rich in color and patterns under glaze color or in-graze color are rub resistant, acid and alkali resistant, non-saturnic and colorfast, etc.

The invention provides detection agents for detecting the content of chlorine dioxide in water, a preparation method of the detection agents and a detection method. The detection agents for detectingthe content of the chlorine dioxide in the water are characterized in that the detection agents comprise the reagent A and the reagent B, the reagent A is an indicator, and the indicator is a mixed solution containing 1.1g / L anhydrous DPD sulfate and 2g / L EDTA-Na2; and the reagent B is a chlorine dioxide buffer solution, and the chlorine dioxide buffer solution is a mixed solution containing 1mol / L sodium citrate, 1 mol / L sodium hydroxide and 2% glycine.

The invention discloses a Hangzhou-pepper capsaicin concentration extraction determination method, which comprises: carrying out vacuum freeze drying on fresh hot pepper, grinding into powder, extracting with a methanol-tetrahydrofuran solution, and concentrating the supernatant obtained through the extracting to obtain a concentrated solution; analyzing a capsaicin standard substance and a dihydrocapsaicin standard substance by using a high performance liquid chromatography-ultraviolet detector to obtain the corresponding relationship between the capsaicin concentration and the chromatographic peak area and the relationship between the dihydrocapsaicin concentration and the chromatographic peak area; and analyzing the concentrated solution by using the high performance liquid chromatography-ultraviolet detector under the same analyzing conditions so as to finally obtain the capsaicin concentration and the dihydrocapsaicin concentration in the sample to be determined. According to thepresent invention, by using the freeze drying technology, the water in the fresh hot pepper is removed while the active substances are retained to the maximum extent, such that the capsaicin loss is less compared to other drying methods; and with the method, the problem that the fresh hot pepper cannot be stored for a long time during the large-scale determination analysis can be solved.

The invention relates to the new technology fields of manufacturing process and processing method of tea, and particularly relates to a manufacturing process of cold beauty tea. The manufacturing process comprises three steps of picking, sorting and steamed smoking, wherein the picking step needs to follow five selection principles, the sorting step needs to follow eight discarding principles, and the steaming smoking process is divided into eighteen procedures. The cold beauty tea prepared by the manufacturing process has a health-preserving efficacy without addition of any substance, does not has any side effect, is good for both young and old, has no drug taste and other miscellaneous tastes, is fresh in mouthfeel, and has a long-term storage characteristic; and the cold beauty tea can be brewed with both cold water and hot water, and shows two quite different tea tastes, aromas and mouthfeels with cold brewing and hot brewing. The manufacturing process solves the problems that health-care and health-preserving tea in markets all has inappropriate crowds and various side effects and is heavier in medicinal material taste and poor in mouthfeel, has a need of addition of other ingredients to play health-care and health-preserving efficacies, has the shelf life of 12 months to 24 months, and cannot be stored for a long time.

The invention provides a detection agent for detecting residual chlorine / total chlorine in water, a preparation method and a detection method thereof. The detection agent for detecting residual chlorine comprises a reagent A and a reagent B. The reagent A is an indicator, and the indicator is a mixed solution containing 1.1 g / L of anhydrous DPD sulfate and 2 g / L of EDTA disodium. The reagent B isa residual chlorine buffer solution, and the residual chlorine buffer solution is a mixed solution containing 1 mol / L of sodium citrate and 1 mol / L of sodium hydroxide. A total chlorine detection agent comprises a reagent A and a reagent C. The reagent C is a total chlorine buffer solution, and the total chlorine buffer solution is the residual chlorine buffer solution containing 10% of potassiumiodide.

Disclosed is an operational method of a PLC real-time operating data recording storing system. A serial communication module is arranged on one end of a PLC control system, a RS-232 serial communication protocol port is configured on the serial communication module, a serial communication receiving port is configured on a data storage unit, a communication line is arranged between the RS-232 serial communication protocol port and the serial communication receiving port. The operational method comprises the steps of firstly conducting hardware configured configuration, then conducting PLC programming, transmitting and store the data, when the data needs to be checked, taking out a TF memory card in the data storage unit and inserting the memory card into a card reader, and inserting the card reader into a computer so as to copy data in the TF memory card. According to the operational method of the PLC real-time operating data recording storing system, the problem that the operation date of a single PLC system can not be stored for a long time can be solved, traceability of the operational data of the single PLC system can be achieved, thus accumulation of a large amount of the operational data in a long period can be used for providing evidence for further equipment failure checking and equipment optimization; meanwhile, configuration is simple and cost is low.

The invention provides a preparation method of green and environment-friendly resin and a green and environment-friendly high-corrosion-resistance zinc-aluminum coating prepared by taking the green and environment-friendly resin as a raw material. A silane coupling agent and nano sol are mixed, and hydrolyzed by using acid liquor of which the mass is 0.3-1 time that of the solution to prepare theenvironment-friendly resin as the raw material, and high-boiling-point alcohols, zinc powder and aluminum powder are added to obtain the product. According to the environment-friendly high-corrosion-resistance zinc-aluminum coating, toxic and harmful substances such as chromic acid are not added so that the environment-friendly high-corrosion-resistance zinc-aluminum coating is environmentally friendly, the caoting has the advantages of strong adhesion, impact resistance, high hardness and excellent salt spray resistance; the problems that an existing zinc-aluminum coating is high in price, unstable in quality, short in validity period, strict in preservation and management requirements, high in solvent volatilization amount, low in hardness and the like are solved.

The invention discloses a production method of jasmine Fu tea and a product of the jasmine Fu tea and belongs to the field of tea processing. According to the method, optimal raw dark tea and optimaljasmine are produced into a fragrant black tea base with a scenting process, the fragrant black tea base is produced into the jasmine Fu tea with a flower growing process, the scenting process of flower tea and the flower growing process of Fu tea are effectively fused, so that the produced jasmine Fu tea contains rich golden flowers and has strong jasmine fragrance, and the technical problems that traditional flower tea cannot be stored for a long term, Fu tea has no fragrance and the taste of Fu tea is single are solved.

The invention relates to the field of solid waste recycling, and provides a method for efficiently removing nitrogen from secondary aluminum ash and preparing a pre-melting type calcium aluminate refining agent. The method comprises the steps: mixing the secondary aluminum ash with quick lime and sodium carbonate, oxidizing aluminum nitride into aluminum oxide and nitrogen through high-temperature treatment, melting the mixture to obtain a calcium aluminate melt, pouring the melt, and carrying out cooling to obtain the pre-melting type calcium aluminate refining agent. Sodium carbonate is utilized to promote efficient oxidation of aluminum nitride of secondary aluminum ash , so that ammonia pollution caused by hydrolysis of aluminum nitride is avoided; and the pre-melting type calcium aluminate refining agent is prepared from the secondary aluminum ash. The method realizes harmless treatment of the secondary aluminum ash and high-valued utilization of the secondary aluminum ash in the pre-melting type calcium aluminate refining agent, and has the advantages of short process, no pollution and easiness in industrialization.

The invention discloses an environment-friendly preparation method of flexible polyimide heat insulation foam, and a product, and also discloses a preparation method of an aromatic carboxylic ester solution. Fatty alcohol with large steric hindrance, of which carbon atoms are connected with two or more aliphatic hydrocarbon branched chains, reacts with pyromellitic dianhydride in a polar solvent to obtain the low-cost aromatic carboxylate solution which is high in concentration and can be stored for a long time. The prepared carboxylate solution is uniformly mixed with a compound catalyst, a foam stabilizer and a foaming agent to obtain a compound slurry; and isocyanate is quickly and uniformly mixed with the compound slurry to obtain a foamed slurry, the foamed slurry is freely foamed atroom temperature to obtain a polyimide foam intermediate, and the polyimide foam intermediate is subjected to post-curing treatment to obtain the flexible polyimide foam. Low-cost and simple-process preparation of the flexible polyimide heat-insulating foam is achieved, the solvent consumption is greatly reduced, and environmental friendliness in the preparation process is achieved.

The invention provides blended clam sauce and a preparation method thereof. The blended clam sauce is prepared by taking sweet soybean sauce as a basis, and adding clam broth powder, clam meat powder and clam Maillard product powder during post-blending. The preparation method comprises the following steps: preparing the sweet soybean sauce at first, and then adding 3-9% of the broth powder, 4-9% of the clam meat powder and 2-6% of the clam Maillard product powder, and adequately stirring to obtain the blended clam sauce. The blended clam sauce provided by the invention has the advantages that the product has strong seafood flavour and prominent delicate flavour, and the sauce body is brown and rich in flavour substances such as glutamic acid and aspartic acid. With the adoption of the preparation method of the blended clam sauce provided by the invention, the problem that clams cannot be stored for a long time is solved, the broth after cooking the clams is sufficiently utilized, the waste of raw materials is avoided, the nutrition and the health functions of grains and the clams are integrated, and natural delicate flavour in the clams is integrated in the traditional sauces.

The invention provides a precoating detection method for a polio virus type I D antigen. The method can be used for batch production. A microporous plate is coated with a bovine (rabbit and sheep) anti-type I polio virus D antigen purification antibody, the coated plate and the coating antibody are protected by a protective agent, and then a precoated plate is prepared; meanwhile, horseradish peroxidase labeled bovine (rabbit and sheep) anti-type I polio virus enzyme labeled antibody and other reagents are matched. According to the method (reagent), specific qualitative and quantitative detection can be performed on the polio virus type I D antigen, the polio virus type I C antigen, polio virus type II and III type C and D antigens and other enteroviruses are non-cross, the precoating detection method for the polio virus type I D antigen is high in specificity and sensitivity, convenient to use and wide in application, and has high application value in IPV (inactivated poliovirus vaccine) production and verification.

The invention relates to a fresh-keeping storage method for harvested fruits. The method comprises the following steps: (1) conducting harvesting: harvesting fruits with a certain maturity before 11 am, avoiding mechanical damage when harvesting, temporarily placing the fruits in farming field after the harvesting, and avoiding direct sunlight drying on transportation way; (2) conducting pre-cooling: starting pre-cooling the fruits in 5 hours after the harvesting; (3) conducting packaging: choosing packaging materials with suitable oxygen permeability, and carrying out modified atmosphere packaging with mixed gas containing oxygen, carbon dioxide and nitrogen; and (4) conducting cold storage. The fresh-keeping storage technology for the harvested fruits and provided by the invention can keep the edible quality of the fruits, reduce rot and diseases and prolong shelf life by inhibiting the respiration of the fruits after the harvesting. The method not only solves the problem that fruitscannot be stored for a long time, but also solves transportation problems, provides technical solution schemes for realizing off-peak sales and long-distance transportation, and has good market application prospect.

The present invention discloses a freshness-retaining and preserving method of roselles. Calyxes of roselles are washed clean; the surface water of the washed calyxes is drained; the drained calyxes are placed in a superheated steam environment of 135-140 DEG C for 15-20 min; then the calyxes are hot air-dried at 70-80 DEG C for 20-30 min; and when the calyxes are naturally cooled, the calyxes arefrozen and preserved. The combined technology of the superheated steam drying and hot air drying is used to conduct the treatment of the roselles; the superheated steam is good in heat conductivity;the roselles are even in heating; the method can well maintain the shapes of the calyxes; at the same time, due to the fact that the superheated steam drying is free of oxidation reactions, the colorof the roselles does not fade; and the drying quality is good. The method maximally maintains the shapes, color and luster of the calyxes unchanged, continuously conducts the hot air drying and reduces water in the calyxes. Then the frozen and preserved roselles can maintain a better fresh state, are strong in rehydration and can be preserved for one year.

The invention discloses a manufacture method of rose fu tea and a product of the rose fu tea, and belongs to the field of tea processing. According to the manufacture method, a fragrance black tea base is made from optimized raw dark green tea and optimized rose through a scenting technology, then the rose fu tea is made from the fragrance black tea base through a flooding technology, the scentingtechnology and the flooding technology are effectively fused, thus the manufactured rose fu tea contains golden flower and has full-bodied rose scent, and the technical problems that traditional flower tea cannot be stored for a long time, fu tea has no flower scent, and the taste of the fu tea is single are solved.

The invention relates to a method for generating haematochrome by using rutabaga as a raw material. The method is characterized in that white fresh rutabaga tuberous roots are used as the raw material for the first time, and the haematochrome is generated and obtained through the physical steps of low-temperature freezing, normal-temperature unfreezing, homogenization, filtration for residue removal, high-temperature heating, centrifugal impurity removal, concentration, drying and the like. The haematochrome is simple in production process, non-toxic, harmless and environment-friendly, and the main component of the haematochrome is paeonia lactiflora anthocyanin through structural identification. The non-red rutabaga tuberous roots are used as raw materials to generate the haematochrome, a new method is provided for obtaining the natural haematochrome, a new thought is provided for an extraction strategy that other natural pigments are not limited to raw materials containing target pigments, and meanwhile, the haematochrome is generated by using the rutabaga tuberous roots as the raw materials, so the utilization rate and the economic value of the rutabaga tuberous roots are improved, and a new development path is provided for the rutabaga tuberous root deep processing industry.

The invention discloses a fresh-keeping and preservation method of roselle. The calyx of roselle is washed and drained of surface water, placed in a superheated steam environment of 135-140°C for 15-20min, and then the calyx is heated at 70-80°C. The hot air was dried for 20‑30min, and the calyx was naturally cooled and then frozen for preservation. The present invention adopts the combination technology of superheated steam drying and hot air drying to treat the roselle flower. The superheated steam has good heat transfer performance, the calyx is evenly heated, and the shape of the calyx can be better maintained. At the same time, due to the superheated steam drying without oxidation reaction, the color of the calyx will not change. Fading, so the drying quality is good. On the basis of keeping the shape and color of the calyx to the maximum extent, the present invention continues to use hot air to dry to reduce the moisture in the calyx, and then the roselle after freezing preservation can maintain a better fresh state, has strong rehydration ability, and can be preserved one year.

The invention provides a method for detecting a pre-coated and mass-produced poliovirus type II D antigen. Bovine (rabbit, sheep) anti-type II poliovirus D antigen purified antibodies are used for coating microwell plates, the coated plates and the coated antibodies are protected by using a protective agent to prepare pre-coated plates, and horseradish peroxidase-labeled bovine (rabbit, sheep) anti-type II poliovirus enzyme-labeled antibodies and other reagents are matched. The method (reagent) can conduct specificity qualitative and quantitative detection on the poliovirus type II D antigen,and there is no intersection with a poliovirus type II C antigen, type I, type III C, D antigens and other enteric viruses. The method for detecting the poliovirus type II D antigen has high specificity, high sensitivity, convenient use and wide application, and has high application value in IPV vaccine production verification.

The invention provides a detection method for pre-enveloped polio virus III type D antigen which can be produced in batches. According to the method, a porous plate is enveloped by a cow (rabbit, sheep) III type polio virus resistant D antigen purified antibody, the enveloped plate and the enveloped antibody are protected by a protective agent and then a pre-enveloped plate is prepared, meanwhile,horseradish peroxidase labelled cow (rabbit, sheep) III type polio virus resistant enzyme labelled antibody and other regents are adopted for matching. By adopting the method (reagent), specific qualitative and quantitative detection can be performed on polio virus III type D antigen, achiasmate among polio virus III type D antigen, I, II type C, D antigens and other enterovirus is achieved, andtherefore, the method is a III type polio virus D antigen detection method which is high in specificity, high in sensitivity, convenient to use and wide in application, and thus having relatively highapplication value in IPV vaccine production and inspection.

The invention discloses ashless rice wine capable of being stored for a long term. The rice wine is prepared by adopting the following steps: (1) washing and soaking rice; (2) steaming the rice: placing the soaked rice into a steaming tool layer by layer, and then steaming, wherein after steam passes through one layer of rice and gets out of the surface of the layer of rice, the next layer of rice is put in, and after the last layer of rice is put in, capping is performed for steaming; (3) cooling the rice; (4) naturally fermenting: adding the rice, water and rice koji according to the weight ratio of 1 to (1.5 to 2.5) to (0.06 to 0.1), and naturally fermenting under normal temperature for 3 days; (5) performing primary fermentation: stirring at least once each day, and performing primary fermentation under normal temperature; (6) performing secondary fermentation: filtering out clear liquid formed after the primary fermentation, and performing secondary fermentation under the condition of 0 to 4 DEG C to obtain a finished product. The process control is reliable, the flow is simple, the rice wine is stable in quality and can be stored for a long term without adding any additives, and the problems that the existing rice wine easily sores and goes bad, and cannot be stored for a long term are solved.

The invention provides blended clam sauce and a preparation method thereof. The blended clam sauce is prepared by taking sweet soybean sauce as a basis, and adding clam broth powder, clam meat powder and clam Maillard product powder during post-blending. The preparation method comprises the following steps: preparing the sweet soybean sauce at first, and then adding 3-9% of the broth powder, 4-9% of the clam meat powder and 2-6% of the clam Maillard product powder, and adequately stirring to obtain the blended clam sauce. The blended clam sauce provided by the invention has the advantages that the product has strong seafood flavour and prominent delicate flavour, and the sauce body is brown and rich in flavour substances such as glutamic acid and aspartic acid. With the adoption of the preparation method of the blended clam sauce provided by the invention, the problem that clams cannot be stored for a long time is solved, the broth after cooking the clams is sufficiently utilized, the waste of raw materials is avoided, the nutrition and the health functions of grains and the clams are integrated, and natural delicate flavour in the clams is integrated in the traditional sauces.

The invention provides a method for specific identification detection of type I, II and III Polio virus D antigens, univalent vaccines, trivalent vaccines and combined vaccines simultaneously. According to the method, bovine, rabbit or sheep anti-type I, II and III Polio virus D antigens are mixed in certain proportion to coat an enzyme-labeled detection plate to prepare a precoated plate, at thesame time, and the precoated plate is matched with horseradish peroxidase labelled bovine, rabbit or sheep anti-type I, II and III Polio virus enzyme-labeled antibodies and other reagents, thus forming the method for rapid identification detection of type I, II and III Polio virus D antigens simultaneously. With no cross with non-target type other Polio virus C, D antigens and target type other Cantigens, the method is a type I, II and III Polio virus D antigen detection method with the advantages of high specificity, high sensitivity, convenient use, cost saving and wide application, and hashigh application value in IPV vaccine production and verification.

The invention discloses an interactive intelligent medical image browsing system, which comprises a wearable intelligent somatosensory interaction device, special medical image browsing software, a projector and holographic glass, and is characterized in that the wearable intelligent somatosensory interaction device consists of a wearable fingerstall, a wireless transceiver and algorithm software; the wearable fingerstall is composed of an intelligent chip, a graphene battery and a waterproof and dustproof totally-closed shell, the wearable fingerstall adopts a wireless charging mode, and the special medical image browsing software is composed of a two-dimensional image function module, a three-dimensional image function module and a somatosensory gesture function module. According to the interactive intelligent medical image browsing system, through three-dimensional display, image observation is more direct, images are clearer, films are not needed, the problem that the image films cannot be stored for a long time is solved, the diagnosis accuracy is high, multiple persons can read the films at the same time, and the efficiency is high. Even a doctor with less experience can easily find the shape, size and property of the focus position of a patient.

The invention provides a pre-coating Polio virus I, II and III D antigen detection method for batch production. Bovine (rabbit and sheep) anti-I, II and III Polio virus D antigens are employed to purify an antibody-coated microporous plate, also a protective agent is employed for protection of a coated plate and coating antibodies so as to prepare a pre-coated plate, and the pre-coated plate is matched with horseradish peroxidase labeled bovine (rabbit and sheep) anti-I, II and III Polio virus enzyme-labeled antibodies and other reagents at the same time. The method (reagent) can achieve specific qualitative and quantitative detection of Polio virus I, II and III D antigens, has no cross with Polio virus I, II and III C antigens and other enteroviruses, and is a type I, II and III Polio virus D antigen combined detection method with the advantages of high specificity, high sensitivity, convenient use and extensive use, and has high application value in production and verification of IPV vaccines.

The invention discloses a p reparation method and a product of osmanthus fragrans brick tea and belongs to the field of tea processing. The method comprises the following steps of: preparing preferable raw dark green tea and preferable osmanthus fragrans into a flowery black tea blank by virtue of scenting process; and then preparing the flowery black tea blank into the osmanthus fragrans brick tea by virtue of a mouldy spot appearing process. The scented tea scenting process and the brick tea mouldy spot appearing process are effectively combined, so that the produced osmanthus fragrans bricktea not only is rich in golden flower, but also has heavy osmanthus fragrans fragrance, so that the technical problem of short storage period of scented tea, and the technical problems of no flower flavor and unique taste of brick tea are solved.

The invention discloses a rainwater regulation and storage treatment apparatus and aims to solve the problem that rainwater in a water storage pool cannot be stored for a long term due to water quality deterioration in existing city rainwater comprehensive utilization. The rainwater regulation and storage treatment apparatus comprises the water storage pool; a partition wall is arranged in the water storage pool and divides the water storage pool into two regions including a raw water pool and a clean water pool; a filtering apparatus is arranged in the water storage pool and located at the bottom of the water storage pond; the filtering apparatus penetrates through the partition wall; and the two ends of the filtering apparatus are connected with the raw water pool and the clean water pool respectively. According to the rainwater regulation and storage treatment apparatus, water quality purification and stabilization functions are added based on the conventional water storage pool, so that the service life of the rainwater is prolonged; a medicament does not need to be added; and no energy consumption is generated.