69results about How to "Unique smell" patented technology

The invention discloses a yeast fermentation compound composition and an application thereof in whitening and moisturizing skincare products. The yeast fermentation compound composition is fermentation liquor obtained by adding a fragrant solomonseal rhizome extract and a jasmine flower extract into a yeast culture medium and performing fermentation by using yeasts. The appearance of the composition is clear and slight yellow, is unique in smell and has typical rich and pleasant fragrances of jasmine and fragrant solomonseal rhizome. The yeast fermentation compound composition is discovered to have a significant inhibitory action on tyrosinase activity and a good moisturizing effect. The fermentation compound composition can be used as an additive component, and is added into cosmetics to prepare external preparations according to a known method in the cosmetic industry, such as cosmetic dosage forms of solution, suspension, creams, emulsions, gels, powder, sprays and the like, thereby achieving effects of whitening and moisturizing.

Belonging to the technical field of food processing, the invention in particular relates to a preparation technology of rose wine. The technology includes the steps of: (1) picking: picking rose petals in full bloom in the early morning; (2) preparation of flower wine A: drying the picked fresh roses with hot air, then soaking the dried roses in Baijiu, and performing filtering to obtain flower wine A; (3) preparation of flower wine B: cooking grains according to a traditional wine making technology, adding fresh rose petals before fermentation and stirring the substances evenly, then adding a distiller's yeast to perform fermentation treatment, and then conducting distillation to obtain flower wine B; (4) preparation of rose water: distilling the fresh rose petals to obtain rose water; and (5) mixing: mixing the flower wine A, flower wine B and rose water evenly so as to obtain a finished product rose wine. The rose wine obtained by the technology provided by the invention has the characteristics of crystal clear, clear and transparent wine color, mellow and refreshing wine quality, long and sweet aftertaste, sweet and soft wine body, and sweet and delicious aftertaste.

The present invention relates to a nutrient solid beverage. Its composition includes dandelion, lycium berry, jujube, crataegus fruit and rock candy according to the mixing ratio of 2-8:2-8:1:1-7:4-14, and its preparation process includes the following steps: (1). low-temp. pulverizing rock candy; (2) respectively extracting dandelion, lycium berry, jujube and crataegus fruit, concentrating, spray-drying to obtain their dried powders; and (3) mixing the pulverized rock candy and the above-mentioned obtained four dried powders according to the above-mentioned ratio, flavouring so as to obtain the beverage with unique taste and brisk smell. It can be substituted for tea or coffee.

The invention discloses a baby diaper liquid talcum powder and a preparation method thereof. The method comprises the following steps: heating water to be boiling, keeping for 30min for sterilizing, then cooling to 40DEG C below, adding xanthan gum, hydroxyethyl acrylate / Sodium acryloyldimethyltaurate copolymer, stirring and homogenizing to be even; then adding sulfonated shale oil, tamanu oil, chitooligosaccharide, honey, SymDiol 68T and zinc oxide, stirring and homogenizing to be even; and finally adding cassava starch, and polymethylsilsesquioxane modified cassava starch, stirring until the liquid is fine and even, discharging to obtain the baby diaper liquid talcum powder. The liquid talcum powder is incapable of flying in use, the low protein content and unique vegetable activity are combined without the need of addition of essence and preservatives, the allergy concern can be reduced, no irritation to the skin exists, babies feel dry and comfortable after use, and the skin smoothness retention time is long.

The invention discloses a dragon fruit pie. The dragon fruit pie is characterized by comprising a crust and filling; the crust is made from, by weight, 6-10 parts of cheese, 30-40 parts of butter, 10-20 parts of sweetening agent, 4-8 parts of almond powder, 30-40 parts of low flour, 3-10 parts of cereal powder and 3-10 parts of egg yolk liquid; the filling is mainly made of dragon fruits. The dragon fruit pie has the advantages that natural edible and medicinal value of the dragon fruit is retained in the pie, the pie is good for detoxification and stomach protection, vascular sclerosis and senile dementia prevention, skin whitening and the like, alcoholic fermentation or acetic fermentation is performed on the dragon fruit filling so that unique taste and smell is realized, the cereal powder containing rich anthocyanidin is added in the crust so that the novel fuchsia appearance and rich nutrition are achieved.

The invention relates to a probiotic formulated milk powder and a preparation method thereof. The probiotic formulated milk powder comprises a milk powder raw material, a milk powder auxiliary material and a nutrient supplement. The probiotic formulated milk powder is characterized in that the nutrient supplement comprises at least one or more probiotics and one or more selected from a group consisting of taurine, vitamin A, vitamin D, vitamin E, vitamin C, folic acid, calcium carbonate, ferrous sulfate and zinc sulfate, and the percentages of the above components are mass percentages of the components in the milk powder. Compared with the prior art, the invention has the advantages that the above materials produce acid and fragrance after fermentation by Streptococcus thermophilus and Lactobacillus bulgaricus, so the produced probiotic formulated milk powder has unique taste and smell and is more popular among consumers; and Bifidobacterium animalis Bb-12, Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus plantarum, Bifidobacterium amphibians, Lactobacillus rhamnosus, Lactobacillus casei and Bifidobacterium infantis blended into the milk powder in a dry mixing manner have functions as described in the specification.

The invention relates to a medlar and chrysanthemum functional drink and a preparing method thereof, and belongs to the technical field of food drink processing. The preparing method comprises the steps: leaching with cold water, mixing, decocting, centrifuging, diluting and the like, wherein a defined quantity of lemon slices is added in the decocting process. The medlar and chrysanthemum functional drink prepared by adopting the preparing method disclosed by the invention has the functions of clearing liver, improving vision, clearing heat, dispelling internal heat, reducing lipid and blood pressure, lubricating intestines, eliminating toxicants, relieving dry eyes and asthenopia, and remarkably protecting the eyes, is suitable for symptoms such as irritability and restless with anxiety due to liver-fire exuberance, and has an effect of soothing computer radiation. Meanwhile, the medlar and chrysanthemum functional drink has the advantages of bright color, special flavor, and good stability. In addition, the preparing method disclosed by the invention is simple in process and good in market prospect.

The invention discloses smoke-free type mosquito-repellent incense. The smoke-free type mosquito-repellent incense comprises following raw materials by weight percent: 45-80% of anthracite powder, 12-30% of charcoal powder, 2-10% of coal carbon, 0.5-3% of a traditional Chinese medicine mosquito repelling agent, 5-10% of a binding agent and 0.1-1% of spices. A pesticide adopted by the invention is the traditional Chinese medicine mosquito repelling agent prepared from folium artemisiae argyi, mozzie buster, geranium, lantana camara, agastache rugosus, lavenders and chrysanthemum cinerariifolium; the traditional Chinese medicine mosquito repelling agent prepared from the components has a unique flavor and a unique mosquito repelling effect; when the mosquito-repellent incense prepared from the traditional Chinese medicine mosquito repelling agent, the anthracite powder, the charcoal powder, the coal carbon, the binding agent and the spices is combusted, no smoke is generated, the mosquito repelling effect is good and the binding performance is good; the smoke-free type mosquito-repellent incense has toxin-free and environment-friendly effects and is good for popularization.

The invention discloses an environmentally-friendly sterilizing and deodorizing air freshener. The air freshener comprises, by weight, 1-3 parts of mixed essential oil, 15-25 parts of plant extract, 10-20 parts of ethanol, 7-9 parts of sodium alkyl benzene sulfonate, 0.2-0.6 parts of an antiseptic, 0.2-0.4 parts of an antioxidant, 25-35 parts of carrageenan, 10-20 parts of agar, 6-12 parts of sodium alginate and 5-8 parts of a cellulose thickener. The air freshener can effectively remove some odorous substances in air and keep the indoor fragrance for a long time, also can effectively inhibit the activity of Escherichia coli and Staphylococcus aureus in the air, has broad spectrum antibacterial activity, and can completely improve the air quality and keep the indoor air fresh and clean; the freshener has the characteristics of good resistance to a high temperature, good oxidation resistance, long-time moisturizing, low volatility and long service life; and above raw materials have safe and reliable components, are beneficial for human bodies, are harmless, are easy to obtain and have low cost, the method is concise, and the air freshener and the method have high practical values and good application prospects.

The invention relates to the technical field of food, in particular to bread and a preparing method thereof. The bread is prepared by dough and auxiliary materials, and the dough is prepared from the following raw materials of 600-800 parts of flour, 180-200 parts of white granulated sugar, 200-400 parts of flos lupuli yeast, 200-300 parts of water and / or grape juice, 140-160 parts of eggs, 30-60 parts of edible oil, 8-14 parts of table salt and 150-170 parts of butter. The preparing method of the bread comprises the steps of: 1, kneading to obtain the dough; 2, cutting and fermenting the dough, and shaping to obtain raw bread after adding preserved fruit and peaberry; 3, fermenting the raw bread; 4, baking to obtain the bread. The bread has a unique fragrance of flos lupuli and acescency generated by natural fermentation; the unique fragrance and the acesency are combined with the sweet of the bread to achieve a better taste. Meanwhile, the shelf life of the bread is effectively prolonged due to the fact that the flos lupuli yeast is added. The bread is simple and convenient in preparing method and suitable for industrial production.

The invention belongs to the field of high polymer materials and particularly relates to a light polyolefin modified nylon material for automobile plastic parts. The material comprises the following raw materials in weight part: 100 parts of PA1212, 14-18 parts of SEBS, 10-12 parts of ultra low density polyethylene, 4-5 parts of calcium stearate, 1-2 parts of stearic acid, 6-8 parts of polyethylene wax, 6-9 parts of magnesium hydrate, 8-12 parts of chlorosulfonated polyethylene, 3-5 parts of dioctyl phthalate, 1-2 parts of angelica essential oil and 12-15 parts of an accessory ingredient. According to the invention, the advantages of the raw materials including PA1212, SEBS, ultra low density polyethylene, chlorosulfonated polyethylene and the like are combined, so that the excellent processing property and mechanical property are achieved, the prepared material is light in weight, flexible, solid, firm, heat resistant, aging resistant, temperature resistant, excellent in electrical insulation property, safe and reliable, and has the self-lubrication property, can be widely used for fabricating various plastic parts for automobiles, and the added angelica essential oil enables the material to have pleasant aroma.

The invention discloses a method for preparing hypolipidemic mare yogurt through mixed fermentation of mixed bacteria, and the prepared hypolipidemic mare yogurt. The preparation method comprises the following steps: by combining Lactococcus lactis, Lactobacilluscasei and Monascusruber on the basis of self-screened Kluyveromycesmarxianus WWMJ-1 with the preservation number of CGMCC No.8432, performing mixed fermentation of complex strain, optimizing and confirming the best preparation technology parameters of mare yogurt by adopting a response surface method through the influence of a plurality of single factors such as inoculation proportion, fermentation temperature, fermentation time and sugar addition amount on the fermentation of mare yogurt. The prepared mare yogurt has an obvious hypolipidemic effect, not only remains abundant nutrition in mare yogurt, but also is endowed with the health-care function of the mare yogurt, thus having wide application value.

The invention discloses fish sausage and a preparing method thereof, and belongs to the field of food processing. The fish sausage comprises the following raw materials: fresh fish meat, 1-3 parts of refined salt, brewed alcohol, cooking wine, modified starch, cane sugar, cyclodextrine and compounded seasonings. By adopting a superfine grinding technique and a supercritical carbon dioxide extraction technique, essential oil components in plants can be extracted and added into fish meat, so that both the nutrition of the fish sausage is improved and the traditional delicious taste of the fish sausage can be maintained, and moreover the contents of nitrite and free radicals in the fish sausage can be greatly reduced; the result shows that the prepared fish sausage is oily and full in appearance, uniform in color, smooth and free of mold, brown in color, stiff and compact in quality, and has unique compounded seasoning flavor, the residual content of nitrite is less than 2.0mg / kg, in each gram of the prepared fish meat, nitroso dimethylamine is reduced by 93% and nitroso diethylamine is reduced by 89% when being compared with those in a similar product, the content of free radicals is reduced by 85%, and a remarkable sterilization and antibacterial effect can be achieved.

The invention discloses health-caring sesame oil suitable for people having hypertension, hyperglycemia and hyperlipidemia. The sesame oil is prepared from the raw materials including, by weight, 1500-1800 parts of black sesame, 60-80 parts of flaxseeds, 30-40 parts of pine nuts, 20-30 parts of salvia miltiorrhiza, 20-30 parts of panax notoginseng, 20-30 parts of American ginseng, 10-20 parts of peach kernels, 10-20 parts of roxburgh rose, 10-20 parts of purslane, 10-20 parts of radix stellariae, 15-25 parts of lotus leaves and 20-30 parts of pollen pini. The invention also discloses a preparation method of the health-caring sesame oil. The sesame oil has significant effects of preventing and improving hypertension, diabetes and hyperlipidemia, improves the life quality of patients suffered from the hypertension, hyperglycemia and hyperlipidemia, and has excellent social and economical benefits.

The invention discloses a fresh keeping agent for morchella and an application thereof and belongs to the field of fresh keeping of edible mushrooms. The fresh keeping agent includes morchella polysaccharide extract, morchella chitosan, ascorbic acid, a pH regulator, sodium chloride, and the balanced being water. The application includes the steps of: cleaning fresh morchella fruiting bodies and performing dehumidification; performing pressure-reduced pre-freezing treatment; soaking the morchella in the fresh keeping agent for 7-10 min, draining the morchella, placing the morchella on a plate and sealing the plate, and sealedly storing the morchella at 3-5 DEG C away from light. The fresh keeping agent is safe and high-effective and has no toxic and side effects on human body, can effectively prolong the fresh keeping time of fresh morchella and maintain the flavor and color of the morchella, is easy to carry out and has good fresh keeping effects.

The invention relates to beauty and health care wine and a brewing method. Longan which is a health-care invigorant rewarded by past doctors, grape which has high nutritive value and health-care function and lemon which has quite high beauty value beside the efficacy of body building are used as raw materials; and the three raw materials with respective advantages are elaborately brewed into the beauty and health care wine by adopting a modern biological fermentation process. The method fully extracts effective components beneficial to the human body, increases a fermentation product and enlarges the prior beauty and health care efficacies of the wine. The brewed fruit wine has aromatic and unique smell and elegant and mellow mouth feel, is full bodied, and is high-quality catering wine and ideal gift.

The invention relates to a low-fishmeal sea eel feed. The low-fishmeal sea eel feed includes alpha-starch, soybean meal, yeast hydrolysates, natural yeast extracts, fishmeal, white fishmeal, chicken meal, krill meal, hermetia illucens, monocalcium phosphate, multi-vitamins for fishes, multi-minerals for fishes, choline chloride, vitamin C, a functional additive containing folium cortex eucommiae extracts, fish and shrimp gourmet powder, lactobacillus acidophilus and an additive containing oligosaccharides, and the mass sum of the fish meal and the white fishmeal is less than 55% of the total mass of the sea eel feed. By reducing the consumption of the fishmeal in a sea eel feed formula and adding the additives and the attractants, the attractiveness and digestibility of the feed are enhanced, sea eels can rapidly eat the feed, feed nutrition loss caused by long-time soaking in water is avoided, the waste of the feed is reduced, the digestibility of the sea eels is improved, nutrient substances taken by the sea eels are fully absorbed, and the growth of the sea eels is promoted; compared with a feed in the prior art, the ratio of the fish meal in the feed can be reduced by about 10%, and the cost is reduced without reducing the production.

The invention relates to a multifunctional coffee grounds composite rattan-imitating material and application thereof. The multifunctional coffee grounds composite rattan-imitating material is prepared taking coffee grounds powder, coffee carbon powder, polyvinyl chloride, rubber type chlorinated polyethylene and butadiene styrene rubber as raw materials. Lots of waste residues generated in the coffee industry are effectively utilized; meanwhile, by utilizing the characteristics of the coffee grounds, the smell and texture of the rattan-imitating material are effectively improved, a large number of substances with high heat resistance and oxidation resistance contained in the coffee grounds are utilized to replace an antioxidant of the rattan-imitating material, the antioxidant performanceof the rattan-imitating material is guaranteed, meanwhile, the addition amount of the antioxidant is reduced, and energy conservation and environmental protection are achieved.

The invention relates to the technical field of fluffing agents, and discloses a down fluffing agent and a preparation method thereof. The down fluffing agent is characterized by comprising the following raw materials in parts by weight: 45-55 parts of water, 5-15 parts of softeners, 5-15 parts of elasticity enhancers, 5-15 parts of surfactants, 5-15 parts of antibacterial deodorants, 2.5-7.5 parts of ethanol and 2.5-7.5 parts of essence. According to the down fluffing agent and the preparation method thereof, by adding the softeners, the softness, smoothness or fullness of the down can be effectively increased, and thus the fluffiness of the down is improved; by adding the elasticity enhancers, the activity of the down can be effectively improved, and thus the fluffiness of the down can be improved, and the luster of the down can be improved; by adding the surfactants, the fluffing agent has decontamination capability, in the process of fluffing the down, the fluffing agent can further be cleaned; by adding the antibacterial deodorant, bacteria and microorganisms can be effectively removed, and growth of the bacteria and the microorganisms is prevented; and meanwhile, the deodorant can remove peculiar smell of the down; and by adding the essence, the treated down has fragrance.

The invention provides a spirit refreshing LED reading lamp, and belongs to the technical field of lighting devices. The spirit refreshing LED reading lamp comprises a base, a telescopic pipe, a connecting piece and a lamp shade, wherein an LED lamp is arranged in the lamp shade; the upper part of the lamp shade is an arc-shaped shade body, and the bottom of the lamp shade is a transparent part; the arc-shaped shade body is sequentially provided with a first shade surface, a second shade surface and a third shade surface from inside to outside; a liquid storing cavity is formed between the first shade surface and the second shade surface; a vacuum cavity is formed between the second shade surface and the third shade surface; an air guiding hole is formed in the top of the lamp shade; spirit refreshing Chinese materia medica recuperating liquid is loaded in the liquid storing cavity; and the spirit refreshing Chinese materia medica recuperating liquid is made by grassleaf sweetflag rhizome, Chinese angelica, camomile, biond magnolia flower, spearmint, edgeworthia chrysantha flower, argy wormwood leaves, mint, incised notopterygium rhizomes or roots, rhizomes of nutgrass galingale and fresh ginger. The spirit refreshing LED reading lamp disclosed by the invention is used as a study lighting appliance, and is used for teenagers during studying; the physical state of the teenagers can be adjusted, and bad conditions including exhaustion, tiredness and the like can be improved.

The invention provides Xinhua triple soup, which comprises main ingredients and auxiliary ingredients, wherein the main ingredients comprise the following ingredients in parts by weight: 400g of cattle blood, 50g of beef sirloin and 300g of cattle tripe. The auxiliary ingredients comprise the following ingredients in parts by weight: 10g of pepper, 30g of chopped peppers, 5ml of chili oil, 2g of lindera glauca oil, 10ml of glutinous rice vinegar, 8g of refined salt, 1g of monosodium glutamate, 2g of rock candy, 10g of fermented soya beans, 20g of fresh ginger, 10g of garlic, 10g of green onion, 50g of edible oil, 5g of coriander leaves, 400ml of special beef bone soup, 10g of white spirits, 10g of yellow wine, 10ml of light soy sauce and 3g of ground pepper. The Xinhua triple soup has the advantages that the traditional process is adopted, the flavor characteristics of the traditional Xinhua triple soup are remained to the maximum degree, strong points of others are widely learned, creative efforts are made, the main material ingredients are changed, the ingredients are increased or decreased, the processing process is changed, the unique flavor effect is enhanced, and the Xinhua triple soup is popular in more people.

The invention discloses a preparation method of mulberry black brin wine. The mulberry black brin wine is prepared from, by weight, 8-10 parts of mulberry, 2-3 parts of black brin and 1-2 parts of brown sugar. The wine adopts mulberry, black brin and grapes for joint fermentation, and is cool and sweet in smell, has the treatment and healthcare effects and is suitable for being drunk for a long time.