63results about How to "Stay green" patented technology

The invention relates to a processing method of green tea. The processing method comprises the processing steps of raw material selection, picking, spreading, fixation, spreading, rolling, shaping, baking and the like, wherein the types of selected raw materials are strictly controlled to be Nanjiang #1, Zaobaijian #5 or Fuding Dabai tea; the raw materials are required to be picked in a harmless ecological tea garden at the elevation of 550-650m in sunny days in the middle of March under the temperature of 20-25 DEG C. The processing method is executed by the processing technologies such as high-quality raw material selection and optimized spreading, so that the quality of the green tea is improved.

The invention relates to a flower antistaling agent with added plant growth regulator, wherein 1L of the water contains the following constituents: sucrose 5-20g, 8- hydroxyquinoline 0.1-0.5g, gibberellin 0.02-0.08g, cytokinin 0.01-0.09g, plant growth retardant 0.20-0.8g, arginine 0.015-0.045g, organic acid 0.1-0.5g and inorganic salt 0.005-1.5g.

The invention discloses a preparation method of wild loquat leaf tea, which uses wild loquat young leaves as the raw material and comprises the following steps: picking young leaves, shredding, fermenting, killing out, twisting to form, carrying out microwave drying, stir-frying, reshaping, packaging and the like. The pollution-free wild loquat leaf natural resource is developed into the novel beverage with the color, shape, aroma and flavor of the tea, thereby enriching the beverage varieties; and the vapor is utilized to perform wet-process killing-out on the wild loquat leaves in the working process, so that the wild loquat leaves are softened, thereby removing the slight spice in the wild loquat leaves, better maintaining the nutrient substances and better displaying the health-care function.

The invention discloses a production method for a rich-selenium Chinese chestnut, which solves the problems that the selenium content of a common Chinese chestnut cannot meet the needs of a human body and the selenium content in soil selenium application and punching for selenium injection is difficult to control, and the like. The method is characterized by simply spraying the solution of sodium selenite or sodium selenate (Se) to the leaf surfaces of the plant, each kg of the standard rich-selenium Chinese chestnuts is stably and flexibly controlled to contain 100-500 micrograms of selenium, thereby conforming to the national standard on rich-selenium products. The method has the advantages of low cost, simple dosing, convenient operation and the like. Other nutrient elements needed by the Chinese chestnut can be mixed with pest control medicines so as to improve the medicine effect and fertilizer efficiency. The medicine is prepared by fruit growers when necessary, and is easy to popularize and use. Each chestnut is marked with its selenium content, so that people different in supplement needs of selenium can check the acceptable daily intake of selenium to realize the nutritional supplement of selenium. Thus, the excessive or insufficient supplement of selenium is avoided. The selenium supplementing effect for people is ensured and the human health is promoted.

The invention discloses a making method for loquat tea. The making method is characterized by comprising the steps of performing raw material pickling, slitting, fermentation, fixation, rolling forming, microwave drying, stir-frying, shaping packaging and the like on loquat tender leaves and loquat flowers serving as raw materials. The loquat leaves and the loquat flowers which are pollution-free and wide in sources are made into health-protection tea beverage with characteristics of color, fragrance and flavor of tea, so that the beverage species is enriched; in a working process, the raw material leaves are subjected to color protection, so that the original color of the raw material leaves can be kept; various health-protection effects of harmonizing stomach, diminishing inflammation, reducing phlegm, eliminating inflammation, moistening throat, relieving cough, relieving alcohol, protecting liver, moistening lung, keeping young and the like are achieved.

The invention discloses a white tea and a processing method thereof. The processing method comprises the following steps: (1) picking fresh leaves; (2) indoor combined withering: alternately carrying out indoor illumination withering and indoor natural withering: performing indoor illumination withering at first, adjusting the illumination strength in a range of 8500 to 21000 lux, controlling the illumination time in a range of 20 to 50 minutes in each time, then performing indoor natural withering, controlling the time in a range of 4 to 12 hours for each time, and repeating the indoor combined withering for 3 to 7 times, wherein the final water content of withered leaves is 18 to 28%; (3) carrying out vacuum low-temperature drying until the water content is in a range of 3.0 to 5.5%. The provided processing method is not influenced by the climate, a stable and controllable environment is provided for the manufacturing of high quality white tea, the quality and stability of white tea can both be improved, and the produced white tea has the advantages of bright and green luster, long-lasting fragrance, mild, thick, smooth and tender taste, immediately settles by brewing, can be brewed for many times, and brings pleasure feeling to people.

The invention discloses a fresh-keeping method of broccoli in the mild hypothermia refrigerator by supplemental lighting and chlorinedioxide. The fresh-keeping method includes the following phases in sequence: transporting the picked broccoli to the mild hypothermia refrigerator; grading, packaging and stacking; lighting and sterilizing; and stocking out. The fresh-keeping method has the advantages that the controllable refrigerating temperature at 3-8 DEG C facilitates manual operation and saves refrigeration energy consumption; the supplemental lighting at a proper dosage and within a proper spectrum enables the stocked broccoli to carry out a weak photometabolism, which facilitates the synthesis and the preservation of the chlorophyll, i.e., the preservation of the greenness, and at the same time remarkably reduces the loss of the vitamin C; The disinfection treatment with the chlorinedioxide at a concentration of 0.03-0.2 MuL / L at intervals is a safe method with an remarkable effect of preventing the broccoli from mustiness, thereby remedying the defect of the mustiness of the broccoli due to a higher temperature set in the refrigerator, deferring decomposing of the broccoli chlorophyll, preserving the greenness and controlling the infection mustiness caused by the pathogenic microorganism.

The invention discloses a natural and organic fresh-keeping and greenness-keeping method for vegetables and fruits, which is characterized in that cleaned ripe vegetables are blanched or pre-boiled by a low concentration edible trona solution at the temperature of between 90 and 100 DEG C for less than 5 minutes, cooled down by a water cooling or gas cooling method, and subpackaged; and the vegetable packaging bags are injected with the transparent liquid stated, broad-spectrum mixed type natural fresh-keeping and greenness-keeping liquid which is prepared according to a certain ratio and contains organic zinc, pear juice or glucitol, grape wine or ethanol, vinegar, tea polyphenol and garlic juice or garlicin, vacuum-packaged, sterilized, stored in a cold chain and sold. The method is simple and practical, and the shelf life of the vegetable can be prolonged to four months or half a year.

The invention relates to a sow-thistle low-sugar beverage and a preparation method thereof, belonging to the field of food and beverages. The beverage belongs to low-sugar beverages. The raw materials of the low-sugar beverage comprise sow thistle, honeysuckle tea, white granulated sugar, maltitol, salt, agar, sodium cyclamate and water. The preparation method is technically characterized by comprising the following steps of impregnating the cleaned and sliced sow thistle by salt water, and transmitting the sow thistle and the salt water into a juicer to squeeze juice. The formula of the sow-thistle low-sugar beverage can be used for concealing the bitter of the sow thistle and enhancing the effects of the sow thistle, and is good for keeping the original green of the sow thistle. The preparation method of the sow-thistle low-sugar beverage can better keep the nutrients, the color, the luster and the special flavor of the sow thistle, so that the defects of the prior art can be overcome in a plurality of aspects.

The invention relates to an aralia mandshurica green-protecting compounded agent and belongs to the field of agricultural product processing. The invention develops a food-grade compounded green-protecting agent specially used for aralia mandshurica and aims at solving the problem that the aralia mandshurica can get yellow easily and is not applicable to long-term storage and the current situation that a green-protecting agent containing heavy metal ions is mainly adopted for green protecting in the fruit and vegetable fresh-keeping industry. The aralia mandshurica blanched by virtue of the aralia mandshurica green-protecting compounded agent is emerald green in overall, full in appearance and long in preservation time. The green-protecting compounded agent provided by the invention has the advantages that on the basis that three green-protecting agents, namely vitamin C, cysteine and sodium sulfite, respectively fully play roles, citric acid and calcium chloride are added to enhance the synergistic green-protecting effect, so that chlorophyll of the aralia mandshurica is effectively protected, and the chlorophyll loss ratio is reduced; and no heavy metal ion is added, so that the green-protecting compounded agent serves as a green, safe and efficient green-protecting method, and a basis can be provided for development of the industries such as aralia mandshurica green-protecting and fresh-keeping, green processing of aralia mandshurica and development of related green foods.

The invention provides a method of preparing multiple products from fresh tobacco leaves. According to the method, six products (sodium copper chlorophyll, nicotine, solanesol, spice, proteins, and abacterial fertilizer) are prepared from fresh tobacco leaves; and the comprehensive utilization rate of fresh tobacco leaves is improved. Compared with the prior art, the chlorophyll extraction efficiency is further improved, the yield and purity of prepared sodium copper chlorophyll are both increased, and prepared sodium copper chlorophyll does not contain any impurity such as nicotine. In addition to nicotine, the contents of solanesol and spice in the extract are also increased, and the protein extraction rate is high. The microbial fertilizer, which is prepared by fermenting tobacco dregs, has the advantages of short period and high yield of spores. The provided method has the advantages of low cost, simple technology, high efficiency, rapidness, and easiness for industrial amplification, is economic and environmentally-friendly, and is capable of comprehensively utilizing the effective components of tobacco leaves.

The invention discloses a continuous cooling dampening machine capable of performing cooling and moisturizing on scented tea. The continuous cooling dampening machine comprises a machine frame, a flattransmission machine, a feeding hopper, a discharging hopper, a cooling and moisturizing device, a tea leaf leveling device and a tea leaf spreading and falling device, wherein a closed machine bodyis arranged on the machine frame; the executing tail end of the tea leaf leveling device and the tea leaf spreading and falling device are located in the closed machine body; and the input end and theoutput end of the cooling and moisturizing device are respectively connected with the closed machine body. According to the continuous cooling dampening machine disclosed by the invention, the temperature in the machine body can be controlled, so that after fixation, the continuous, uniform and quick cooling of tea leaves can be realized, and the characteristic of being ''green in color'' of thetea leaves is maintained; the humidity of the inner environment of the machine body can be controlled, and the closed space is combined, so that moisture in the tea leaves cannot be liable to dissipate in a humid environment of which the moisture content is close to saturation, and the dampening effect is easy to achieve; the dampening is uniform and short in time, so that the dampening quality ofthe tea leaves and the quality of finished product tea are improved, and the production efficiency is also greatly improved; and the continuous cooling dampening machine is compact in structure, canperform continuous operation, and is suitable for continuous automatic production lines to use.

The invention discloses a vigna sesquipedalis color-protecting and fresh-keeping method including the following steps: choosing vigna sesquipedalis pods which are harvested in a sunny day after 10-15 days after flowering and have no mechanical damage and no diseases and insect pests; soaking the vigna sesquipedalis pods in a vigna sesquipedalis fresh-keeping solution for 0.5-10 min, taking out, after the vigna sesquipedalis fresh-keeping solution on the fruit surface is air-dried, packing with fresh-keeping bags, and storing, wherein the vigna sesquipedalis fresh-keeping solution is an apple polyphenol aqueous solution with the mass fraction of 0.05-5%. After the vigna sesquipedalis pods are treated by the vigna sesquipedalis color-protecting and fresh-keeping method, the vigna sesquipedalis commodity rate can be improved by 15-69%.

The invention relates to a fresh keeping agent for flowers. Fresh flowers can adapt to the long-distance cold storage and transportation process after being processed by the fresh keeping agent, the leaves of the fresh flowers can be maintained fresh and green, flower buds can be maintained straight and fresh. The sales time of the fresh flower in a flower shop and the service life of the fresh flower in a flower bottle can be prolonged after being processed by the fresh keeping agent, and the blossoming time of the fresh flower can be postponed. The fresh keeping agent can provide sufficient nutrients, flower petals can be prevented from discoloring and dropping, the flowers can be opened more straightly, the optimum flower posture and flower color can be maintained for a long time, and the leaves can be maintained fresh and green for a long time.

The invention discloses a production method of barley leaf and wheat germ compound beverage. The production method is characterized by comprising the steps of taking barley leaves as raw materials, performing impurity removal, high pressure cleaning, purifying rinsing, artificial cleaning, cutting, leachating, withering, oxidative fermentation, evaporation and sizing, primary drying, secondary drying, magnetic sieving, excessive metal detection, cutting and crushing, water-cooling crushing and low-temperature wall breaking to prepare barley seedling powder, and then adding small-molecular wheat germ powder and mixing to prepare the solid beverage. According to the solution, by scientific combination of raw material components of barley leaves and wheat germs, the barley leaf and wheat germ resources are fully used, and the type of the barley leaf and wheat germ compound solid beverage is enriched; meanwhile, by the application of a modern food processing technology and a biological technology, the shortcomings in the prior art are overcome, and the beverage with the characteristics of nature, nutrition, convenience, safety, good taste and the like is prepared; people can eat the beverage frequently to fulfill the aims of nourishing the life and protecting the health.

The invention relates to the field of tea processing, in particular to a making technology of spring tippy tea. The method comprises the procedures of picking, vacuum freezing, withering, leaf selecting, vacuum microwave fixing, spreading for cooling, rolling, deblocking, shaping and the like. According to the making technology, the traditional rolling time is shortened to 6-10 min from original 20-25 min, the spring tippy tea made in the time period is pure in taste, reduced in bitter taste and suitable for consumption of modern urban crowds, the appearance is light green in color and luster, full of fluff and more attractive, the commodity appearance aesthetic feeling is enhanced, market evaluation is good, the tea making yield per unit time is increased, and electric charge and labor charge are reduced.

The invention relates to the technical field of planting industry and particularly relates to a potted cultivation method for centella asiatica. The method comprises the steps of scissoring creeping stems of wild centella asiatica in March every year, adding 2-5 parts of glucose, 0.01-0.03 part of magnesium sulfate and 3-5 parts of aspirin into every 100 parts of silver birch juice so as to obtain a rooting solution, soaking cuts of the creeping stems of the wild centella asiatica in the rooting solution for 10-15 days, mixing garden soil, coarse sand, sawdust, humus soil, egg-shell meal, feather meal and plant ash according to the weight ratio of 5: 1: 1: 3: 1: 1: 1 so as to obtain soil for cultivation, spreading the soil for cultivation and sphagnum moss, which are in the volume ratio of 4: 0.5, into each cultivation pot in a layered manner from bottom to top sequentially, planting the creeping stems of the wild centella asiatica in cultivation pots according to a ring shape in a manner that the spacing among rings is 5-7cm and 5-10 creeping stems of the wild centella asiatica are subjected to stem planting per 0.01 square meter, and placing the cultivation pots at a shady place with the cultivation shade rating of 50-70% after stem planting.

The present invention provides a greening plate-shaped component which has the following advantages: simple structure, short construction time, convenient construction and reduced construction cost. The greening plate-shaped component is provided with the following components: a plate-shaped member (13) for forming the wall part, and more than two ribs (14) which are separately equipped on the plate-shaped member (13) in parallel approximately on the surface of the plate-shaped member (13). Each space between two adjacent ribs forms a space (16) which is configured for supporting greening components (17) of the plant (15). The ribs (14) support the greening components (17).

The invention discloses a lawn grass fertilizer used in warm seasons wherein the effective constituents in the fertilizer include (by weight ratio), nitrogen 48.7-40.3, phosphorus pentoxide 20.5-15.1, potassium oxide 34.6-28.4, magnesium 5.2-2.8, zinc 2.0-1.0, boron 0.7-0.4, molybdenum 0.2-0.1. Compared with the prior art, the beneficial effects of the invention include full nutrient content, reasonable nourishing proportion, and higher utilization efficiency of fertilizer.

The invention discloses a preservative for celery. The preservative is characterized by consisting of the following components in parts by weight: 8-10 parts of a silk fibroin fiber solution, 5-7 parts of a propolis extract, 2-3 parts of citric acid, 1-2 parts of sodium benzoate, 0.6-0.8 part of sucrose fatty acid ester, 2-3 parts of lecithin, 2-4 parts of glycerine, 4-6 parts of 0.3% hydrogen peroxide and 0.5-0.7 part of aluminum ammonium sulfate. According to the preservative disclosed by the invention, the content of flavonoid compounds in the propolis extract is very high, so that the preservative has high broad-spectrum antibacterial activity and high antioxidative activity; the silk fibroin has porosity, higher water absorption moisture regain and good air permeability, so that the surface toughness of the celery is well maintained, the evaporation of water on the surfaces of membranes is controlled, and the loss rate of the water is reduced; when the preservative disclosed by the invention is adopted, the viridescence of the celery can be effectively maintained, the celery is crisp in mouth feel, and the preservative is stable, and is safe and free of toxic and side effects.

The invention relates to a production method for high-quality tea. The method sequentially comprises the processing steps of selection and picking of a raw material, spreading, fixation, spread cooling, rolling, shaping, roasting and the like; it is strictly controlled that the variety Zaobaijian No. 5 of the raw material is selected; according to the requirements of raw material picking, the raw material is picked from a pollution-free ecological tea garden at the altitude of 550-650 m, the picking time is in the middle ten days of March, and the air temperature on a sunny day is required to range from 20 DEG C to 25 DEG C. The processing method is carried out from the perspectives of selection of the high-quality raw material, spreading optimization and other processing technologies, and the quality of green tea is improved.

The invention discloses a roller type water-removed leaf air separator which at least comprises a fan mechanism, a transmission mechanism, a transmission support, a shell, a roller support, a roller body and an isolating mesh plate. The isolating mesh plate is encapsulated in an end opening of the roller body, and the transmission support is fixed to the roller support. The fan mechanism comprises a fan shaft, a fan shell, fan blades, a fan belt wheel, a belt A, a fan motor belt wheel and a fan motor, wherein the fan belt wheel and the fan blades are fixed to the two ends of the fan shaft respectively, the fan motor is fixed to the transmission support, the fan motor belt wheel is fixed to the output shaft of the fan motor, the fan belt wheel is connected with the fan motor belt wheel through the belt, the fan blades are located in the fan shell, and the fan shell is fixed to the shell. The transmission mechanism comprises a main transmission shaft and is fixed to the transmission support, the main transmission shaft is arranged on the fan shaft through a bearing in a sleeving mode, and the main transmission shaft is fixed to the fan shell. By means of the air separator, light impure leaves such as single pieces and burnt pieces can be effectively removed in the leaf water removing process, and the quality of green tea is improved.

The invention mainly relates to the technical field of agricultural product storage and discloses a method for preserving and refreshing pepper. The method comprises the following steps: picking pepper, cooling the pepper, spraying the pepper and storing the pepper. The method is safe, healthy, simple and convenient to popularize; the flavor and color of the pepper after being stored for 120 days are similar to those of fresh pepper; the pepper starts to rot after the pepper is stored for 163 days; the rotten rate is 50% after the pepper is stored for 192 days; the refreshing time of the pepper is obviously prolonged; the transportation and storage costs are lowered; the economic income is increased by 17.4%; watering is not required and rainwater is prevented before the pepper is picked; the pepper is harvested in advance under rainy weather; the higher water content of the pepper is avoided; a sodium selenite solution is sprayed 5-6 days before the picking; the selenium content reaches 5.37mu g / 100g; the nutritional component of the pepper is enriched; the hardness of the pepper is increased; and the mechanical injury and rotting rate of the pepper are reduced.

The invention relates to sow thistle concentrated juice and a preparation method thereof, which belong to the field of food. The sow thistle juicing process characteristic flow comprises the working procedures of washing, immersing, blanching, quenching and centrifuging sow thistle to obtain sow thistle juice, and adding medlar juice, liquorice juice and water into the sow thistle juice to obtain the beverage. By the sow thistle concentrated juice formula and the technology, the nutritious components and the original flavor of the sow thistle are retained, the effects of the sow thistle for clearing the heat, expelling the toxin and reducing the blood fat, the blood sugar and the cholesterol are enhanced, the immunity of a human body is improved, and moreover, multi-aspect technical problems are also solved.

The invention mainly relates to the technical field of sericulture, and discloses a silkworm breeding method for saving mulberry leaves. The silkworm breeding method comprises the following steps of harvesting the mulberry leaves, breeding one-instar silkworms, breeding two to four instar silkworms and breeding five-instar silkworms. The silkworm breeding method is simple, the mulberry leaves in a whole breeding process is saved by 17-19%, and the breeding time is shortened; the whole breeding process is 24 days, and the breeding efficiency is significantly improved, so that the economic income is increased by 17.3%; since the harvested mulberry leaves are sprayed with a preservation solution for storage, daily harvesting of the mulberry leaves is avoided, so that labor is saved; besides, since the preservation solution contains added multiple ingredients, is obtained from fermentation by using a plurality of strains and rich in nutrient, and has a pH value of 4.6-4.8, the mulberry leaves can be kept green; meanwhile, since metabolites from fermentation of yeast and lactobacillus can promote the growth of the silkworms and enhance the disease resistance, the mulberry leaves are saved, medicine for the silkworms is reduced, and the quality of silk is improved.

The invention discloses a cress processing method. The method comprises the following steps: 1, preprocessing: sterilizing picked cress in boiling water at normal pressure for 10-15min, and immersing the cress in sodium carbonate with the concentration of 0.03-0.08% for 30min according to a solid / liquid ratio of 1:10; 2, blanching and cooling: blanching the preprocessed cress in a Cu<2+> solution with the concentration of 200mg / kg at 85-95DEG C for 30min according to a solid / liquid ratio of 1:15, and cooling by flushing with circulating water for 30min; 3, carrying out acid solution immersion: immersing the cooled cress in an acetic acid solution with the pH value of 2.5 for 30min according to a solid / liquid ratio of 1:8; 4, carrying out calcium salt crispness maintenance: immersing the acetic acid immersed cress in a calcium chloride solution with the concentration of 0.2-0.3% for 20min according to a solid / liquid ratio of 1:10 to maintain the crispness; and 5, cleaning and draining: cleaning the processed cress with clear water, and draining. The cress processing method effectively maintains the green color of the cress, makes the processed cress have good mouth, and makes the eating standards of fresh cress basically reached.

The invention discloses young peach jelly of natural juicy peach, and a preparation method thereof. The jelly is characterized by comprising the following main raw material components in weight percent: 45-50% of the young juicy peach, 0.2-0.3% of konjac glucomannan, 0.1-0.2 of pectin, 3-5% of peach gum powder, 0.15-0.2% of citric acid, 0.05-0.1% of malic acid, 0.1-0.2% of ascorbic acid, 15-16% ofwhite granulated sugar, 0.2-0.3% of beta-cyclodextrine, and the balance of water. The young peach can be sufficiently utilized, and the jelly is high in fruit content, high in nutritive value, natural and green, long in expiration date and good in taste.

The invention discloses a preparation method for a golden camellia solid beverage. The preparation method comprises the following steps: selecting raw materials; airing; deactivating enzymes; protecting green; removing bitterness; drying; smashing. The solid beverage prepared according to the invention has the characteristics that the original bitterness is removed through the steps of deactivating enzymes, protecting green, and the like, original emerald green color of golden camellia is maintained, grains are uniform, and the solid beverage is fragrant, has the flavor of dimethyl sulfide andtastes fine, smooth and mellow; the golden camellia solid beverage has high oxidation resistance, has an excellent removing effect to DPPH free radicals and ABTA free radicals and has an excellent reduction effect to ferric ions. The characteristics of golden camellia are fully utilized by the preparation technology according to the invention; leaves after deactivation of enzymes are directly taken as raw materials; production process of tea solid beverages is simplified; process flow is shortened; energy and cost are saved; nutrient substance loss is reduced; active ingredients, such as teapolyphenol and amino acids, in tea leaves are extremely maintained; the golden camellia resource is reasonably utilized; a new method is supplied for development of golden camellia.