43 results about "Lime Juice" patented technology

The invention discloses a mulberry, blueberry and plant beverage rich in anthocyanidins, and a preparation method thereof. Every 1000ml of the beverage comprises 6-35g of a mulberry juice concentrate, 4-10g of a blueberry juice concentrate, 1g of Sedum aizoon L. extract, 1g of a lime juice concentrate, 0.01-0.25g of stevioside, 20-30g of white granulated sugar, 1g of citric acid, 0.4-0.5g of carboxymethyl cellulose, and the balance of water. The beverage has the advantages of reasonable formula, no essences, pigments or antiseptics, keeping of the sweetness, and effective reduction of heat energy, and is a healthy drink; mulberry and blueberry are respectively rich in anthocyanidins, Sedum aizoon L. contains various amino acids and vitamins, so mulberry, blueberry and Sedum aizoon L. can be compounded to clear heat, detoxify, nourish heart, relieve asthma, improve eyesight, remove free radicals, prevent ageing and improve immunity; and the beverage has natural color, is clear and transparent, has refreshing mouthfeel, and is suitable for people of all ages.

The invention discloses a new additive for producing sugar from sugarcane, a preparation method thereof and an application method thereof in a sugar production. The new additive comprises the following raw materials by weight parts: 100 parts of concentrated phosphoric acid, 0.5 to 50 parts of chitosan and 15 to 90 parts of diatomite used as a carrier raw material. The preparation method comprises adding 0.5 to 50 parts of the chitosan into 100 parts of the concentrated phosphoric acid, reacting for 30 to 120 minutes under a temperature of 8 to 300 DEG C, generating a new sugar-production additive of polyphosphate polymer compound with a strong positive charge and a high fiber after complete reaction, and absorbing the above reaction product with 15 to 90 parts of the diatomite to prepare the new additive with relatively high performance. The new additive, completely instead of sulfur dioxide, is used in cane sugar manufacture industries to decolorize and clarify sugarcane juice, mixed juices thereof and pre-heated and pre-limed juice, and as well can be used to re-treat clear juice or syrup. According to the invention, safe, green, environmental-protection and high-quality sugar products is ensured to produce.

The invention belongs to the field of orange juice processing and particularly relates to a method for processing high-pulp content and concentrated lime juice. The method comprises the following steps of: 1) soaking lime fruits into potassium permanganate solution for treatment, spraying chloridized water onto the surfaces of the fruits for sterilization, and spraying the fruits with clean waterto obtain clean fruits; 2) squeezing the fruits by using a centrifugal juicer, and collecting lime juice and peel residues; 3) slicing the lime peel residues; 4) debitterizing the lime juice by usingmacroporous resin HDP800, and debitterizing lime peel in a water soaking mode; 5) adding sugar into the lime peel residues, and curing, freezing and storing the lime peel residues; 6) adding honey into the frozen and stored lime peel residues, concentrating the lime juice, vitamin C, citric acid, goldenpomelo essence and the like until the heating temperature is 100 DEG C to obtain semi-finished products of the concentrated lime juice; and 7) sterilizing the lime juice at the temperature of 85 DEG C for 15 minutes to obtain a high-pulp content and concentrated lime juice product. By the method, the flavor substances in the high-pulp content lime juice are preserved to the greatest extent. The method has important significance to the improvement on added value of quince processing industry.

The invention provides a method for preparing indigo dye and a cloth dyeing method, and relates to the technical field of cloth dyeing. The preparation method of the blue indigo dye comprises the following steps: generating blue juice slurry, soaking the blue indigo grass in water, adding cowhide tree bark and lime to decompose the indigo, then removing the residue, and the remaining aqueous solution is the blue juice slurry; Decompose indigo, add lime to the blue juice slurry, and beat until foaming, strengthen the decomposition of indigo; generate blue glue, let the blue juice slurry stand still, make the indigo decompose and sink through the lime, and become gelatinous, and the upper layer Filter out the clear water, and the remaining jelly is blue gum; to produce indigo dye, dilute the blue gum with water, add wormwood ash water and wine and stir evenly to get indigo dye. The preparation method of the indigo dye has simple operation and low cost, and the produced indigo dye has strong adhesion and bright color.

A juice beverage includes 96.00% to 94.00% watermelon juice, 5.00% to 3.00% lime juice, and 2.50% to 0.50% beet juice. A method for making a juice beverage includes extracting watermelon juice from watermelons, extracting whole beet juice from whole beets, and adding the extracted whole beet juice to the extracted watermelon juice in a specified percentage by volume.

The invention discloses a classified filtering pre-liming tank. The classified filtering pre-liming tank comprises a tank body, a mixer, a cane juice inlet, a lime milk inlet and a discharging port, wherein the mixer, the can juice inlet, the lime milk inlet and the discharging port are arranged on the tank body. A pre-limed juice solid-liquid separating device is arranged under the tank body and composed of 2-4 layers of filtering mechanisms; every layer of filtering mechanism is composed of a filter mesh frame and a filtering channel; the filtering channel of the top layer is connected with the discharging port under the tank body; every filter mesh frame is vertically arranged inside the corresponding filtering channel, the filtering channel at the inner bottom of the filter mesh frame is provided with a separated liquid outlet; the separated liquid outlets of the filtering channels of the neighboring two layers are communicated; the filter mesh frames can rotate freely around a support shaft. The classified filtering pre-liming tank has the advantages of being low in energy consumption, simple in structure and convenient to operate.

The invention discloses a processing method of light sugar pleurotus eryngii, and belongs to the field of food processing. The processing method is characterized in that: the formula comprises the following components: 40% of pleurotus eryngii, 35% of xylitol, 10% of starch syrup, 3% of lime juice, 2% of liquorice liquid, 0.3% of calcium chloride, 0.01% of sodium pyrosulfite and 0.35% of malic acid; the processing technology comprises the following procedures: selecting raw materials; protecting color; finishing; blanching; hardening; soaking with sugar; boiling with sugar; baking; packaging. The processing method has the following benefits: pleurotus eryngii is adopted as the main raw material, part of sucrose is replaced by starch syrup, and a less boiling more soaking method is adopted, so that the sugar content of preserved pleurotus eryngii is decreased; the finished product fully absorbs sugar, is appropriately sour and sweet, rich in nutrition, easy to digest, rich in protein and other nutrient substances and beneficial for improving metabolism of human bodies and strengthening physique, has the efficacies of nourishing yin, tonifying qi, delaying senescence, removing fat and reducing blood pressure, and is convenient to eat and suitable for people of all ages.

The invention belongs to the technical field of fruit processing and beverages, and particularly relates to a nutritious lime fruit juice beverage and a preparation method thereof. The nutritious limefruit juice beverage is prepared from the following components in parts by weight: 3.0-15.0 parts of debitterized lime juice liquid, 0.017-0.062 part of a nutrition enhancer, 0.01-0.1 part of aspartame, 0.01-0.5 part of stevioside, 0.01-3 parts of citric acid and 100-120 parts of purified water with dissolved saturated carbon dioxide. By adding appropriate embedding materials such as beta-cyclodextrin, bitterness of lime fruit juice is effectively removed, and the original nutrition, aroma and flavor of limes are retained; by reasonably matching nutritive elements, the nutritive value of thelime fruit juice beverage is increased effectively; by adding carbon dioxide, the taste of the beverage is improved, meanwhile nutritive substances are protected, a preservative is prevented from being added into the beverage, or the beverage is prevented from being subjected to high-temperature sterilization; the beverage has the flavor of the limes, tastes good, and is rich in nutrition, low inheat, convenient to drink, fresh and cool and capable of relieving summer heat; and the demands of consumers for nutrition and delicacy of the beverage are met.

The invention discloses a composite whole-fruit red jujube lime juice beverage and a preparation method thereof. The composite whole-fruit red jujube lime juice beverage comprises the following components in percentage by mass of 20%-30% of red jujube clear juice, 10%-15% of whole-fruit lime clear juice, 3%-5% of honey, 1%-2% of xylitol, 0.13%-0.27% of a composite stabilizer and water. The preparation method mainly comprises the following steps of blending raw materials, performing homogenizing, performing degassing, and performing ultrahigh temperature instantaneous sterilization and enzyme deactivation. According to the composite whole-fruit red jujube lime juice beverage and the preparation method thereof disclosed by the invention, whole utilization of red jujube and lime is maintained, specific fragrance of the red jujube and the lime is maintained, the flavor is natural and long, and the quality of fruit juice is improved. The composite whole-fruit red jujube lime juice beveragedisclosed by the invention is pale yellow in color, fine and smooth, moderate in sour and sweet degrees and delicious, the soluble solid content of the product namely the composite whole-fruit red jujube lime juice beverage is 6-8 <degree> Brix, the pH is 4.0-4.2, the microbial indicator meets requirements of the Chinese beverage hygienic standard, and the pursuit of vast consumers for composite fruit juice beverages is met.

The invention discloses a quick high-efficiency reverse carbonation tank for sugar manufacturing industry, which is characterized in that the carbonation tank is divided into three parts by an upper distribution plate and a lower distribution plate; a CO2 gas inlet tube is led into a distribution loop tube from top to bottom; a prelimed juice is subjected to principal liming and then fed into the middle of the carbonation tank in the tangential direction; a slag removal port is arranged at the bottom of the tank; CO2 gas bubbles upwards through the distribution loop tube; the limed juice moves into the middle of the carbonation tank in the tangential direction and then flows downwards, so that the CO2 bubbling upwards and the limed juice flowing downwards realize reverse operation. According to the quick high-efficiency reverse carbonation tank, the opposite flow directions of the CO2 and the limed juice realize quick high-efficiency carbonation based on favorable circulating mixed convection flows in reverse directions, ensure the sufficient and uniform reaction and achieve high CO2 absorptivity; the quick high-efficiency reverse carbonation tank has the advantages of low carbonation liquid level required, small volume, short retention time and high control stability, and can generate more calcium carbonate particles; and the overflowing phenomenon of the tank is less prone to occur. Thus, the quick high-efficiency reverse carbonation tank can achieve better carbonation effect.

The invention discloses multi-layer filler short bread. The multi-layer filler short bread is made from the following raw materials in parts by weight of 30-45 parts of flour, 10-25 parts of potato powder, 3-8 parts of glutinous rice flour, 8-15 parts of butter, 5-10 parts of white granulated sugar, 22-32 parts of butter, 10-25 parts of a fruit flesh layer, 5-12 parts of bird nest's glue, 20-35 parts of mashed red beans, 2-10 parts of lime juice, 0.01-0.04 part of a food additive and 1-10 parts of water. The invention provides the multi-layer filler short bread and a making method thereof. Themulti-layer filler short bread adopts a two-layer coating made from the mashed potatoes, so that the mouth feel and the shortening effect of the short bread are increased; and the multi-layer filleris stuffed in the multi-layer filler short bread, so that the multi-layer filler short bread is good in mouth feel and rich in nutrients.

A dietary supplement and method of supplementation comprises a vegetable component consisting essentially of juices extracted from two parts by weight fresh, unpeeled carrots; one part by weight fresh, unpeeled beet root; one part by weight of fresh, unpeeled cucumber; and a selected quantity of aloe vera juice. A cleansing component includes at least one of the following: about 2 fluid ounces (59.1 ml) of lemon juice; about 1.5-2 fluid ounces (44.3 to 59.1 ml) of lime juice; about 1 fluid ounce (29.6 ml) of aloe vera juice; and about 4-6 fluid ounces (118.3 to 177.4 ml) of cranberry juice. The vegetable component is ingested orally twice daily and the cleansing component is ingested orally once daily.

The invention discloses a milk-taste beverage with carrots and lentinula edodes. The beverage is prepared from following raw materials including, by weight, 20-23 parts of the carrot, 10-13 parts of the lentinula edodes, 7-8 parts of low-fat milk, -9 parts of maple sugar, 7-9 parts of coix seeds, 10-12 parts of pumpkin cubes, 1-2 parts of potentilla fruticosa, 3-4 parts of bean curd dregs, 6-8 parts of corn flour, 7-8 parts of buds of chinese mahogany, 9-11 parts of black brin, 12-13 parts of lime juice, 6-8 parts of grape fermenting yeast, 2-3 parts of barks of cinnamomum camphora, 2-3 parts of flowers of japanese banana, 4-6 parts of inlactuca, 0.7-1 part of albizzia julibrissin durazz, 9-12 parts of a nutritional additive solution and a proper amount of water. The beverage is processed through combination between various vegetables, including the carrot and the like, and milk, is mellow in taste, is reasonable in match of the raw materials, is rich in carotene, vitamins, and minerals including potassium, calcium, phosphorus and the like, has effects of boosting liver and promoting eyesight, and nourishing middle and boosting qi, can nourish face and beautify skin, is good in health-caring effects, and can enhance immune functions after being drunk for a long time.

The invention provides lime composition. The lime composition is prepared from 30-60 parts of lime powder by weight, 10-20 parts of lime pomace powder by weight, 1-5 parts of acerola cherry powder by weight, 5-10 parts of carrot powder by weight, 0.2-8 parts of a sweetening agent by weight, 0.5-5 parts of magnesium stearate by weight and 0.1-2 parts of polyethylene glycol 6000 by weight. The lime powder is prepared with a method as follows: limes are juiced after being pretreated, beta-cyclodextrin is added to lime juice, the mixture is stirred, ground, homogenized and filtered, maltodextrin is added to obtained filtrate, and lime powder is obtained through drying. The preparation technology of the lime powder adopts a cold treatment technology in the production process, vitamin C detection and tracking are performed on the lime powder, the decomposition amount of natural vitamin C is controlled below 5% in the processing process, and nutrients of the limes can be well reserved. The lime composition further comprises the acerola cherry powder and the lime pomace powder and has higher vitamin C content and dietary fiber content.

A beverage and method of making a beverage is disclosed. The beverage includes ½ cup of sugar, ½ cup of fructose fruit sugar, ½ cup of fructose corn syrup, 4 tablespoons of maltodextrin, 1½ teaspoons of citric acid, ¼ teaspoon of sodium, ¼ teaspoon of potassium citrate, 4 tablespoons of lemon-lime juice, 1 ounce of orange pekoe tea, 1 ounce of pekoe cut black tea, and 1 gallon of carbonated water. The method of making the beverage includes the steps of boiling ½ cup of water, 1 ounce of orange pekoe tea, and one ounce of pekoe cut black tea; straining the liquid off in a large container; adding ½ cup of sugar, ½ cup fructose fruit sugar, ½ cup of fructose corn syrup, 4 tablespoons of maltodextrin, 1½ teaspoons of citric acid, ¼ teaspoon of sodium, ¼ teaspoon of potassium citrate, 4 tablespoons of lemon-lime juice, and 1 gallon of carbonated water; and stirring the mixture until it is dissolved.

The invention discloses a composite fruit juice black tea beverage and a preparation method thereof. 1 liter of the prepared composite fruit juice black tea beverage is prepared from, by weight, 1-3 gof lime juice, 3-6 g of concentrated peach juice, 5-10 g of concentrated apple juice, 1-3 g of black tea, 50-100 g of high fructose syrup, 20-50 g of glucose, 0.2-0.4 g of potassium sorbate, 0.2-0.6g of citric acid, 0.1-0.3 g of malic acid and the balance pure water. The prepared composite fruit juice black tea beverage contains not only fruit juice fragrance but also tea fragrance and is appropriately sweet, fresh, comfortable, diversified in taste and abundant in efficacy.

The present invention discloses a seafood flavored taro puffed food production technology, belonging to the field of food processing. The seafood flavored taro puffed food is characterized by using the following recipe: taro starch 55 kg, clam meat 32 kg, refine salt 2.5 kg, baking powder 2.8 kg, monosodium glutamate 800 g, soybean paste 200 g, lime juice 300 g, and an appropriate amount of water. The processing processes are as follows: raw material pretreating, mixing, cooking, freezing, forming, drying, puffing, and seasoning. The beneficial effects are as follows: the seafood flavored taro puffed food is uniform in thickness, is excellent in color, aroma and taste, is fragrant, crisp, and delicate, and has a fragrant and glutinous flavor of taros. The product is high in nutritional value and rich in various nutrients, can increase appetite and aid digestion, is conductive to enhance human body immune function and improve human body immunity, has efficacies of supplementing middle warmer and benefiting qi, beautifying features and keeping young, relieving toxins, and preventing against and preventing cancers, and is a snack food which is suitable for both old and young, and is green and nutritious. The seafood flavored taro puffed food production technology is simple in operation and is easy to implement.

The invention relates to fruit cake stuffing which is mainly prepared from the following components by weight: 10-20g of green bell pepper, 5-9 parts of green pepper, 10-15 parts of papaya, 1-3g of cucumbers, 5-9g of asparagus, 100-220g of apple butter, 10-20g of peach juice, 0.5-0.6g of olive juice, 10-50g of lime juice, 10-20g of mangosteen, 10-60g of black brin, 500-900g of clean water, 10-20g of olive oil, 10-25g of vegetable oil, 10-13g of cocoa butter and 60-90g of white sugar. As a lot of plant components which have relatively good natural preservatives are added into the stuffing, fruit type sweetmeat can be prevented from being decayed and deteriorated, so that the expiration date is prolonged. Moreover, some plant fibers are added into the fruit stuffing, so that the problem that excessively fine and smooth cakes are hardly digested can be solved.

The invention relates to red sweet and sour milk. The red sweet and sour milk is prepared by the following steps: preparing the main raw materials including red fruits and the auxiliary materials; respectively weighing the red fruits including red peanut, red bean and red rice in the ratio of (7-6): (5-6): (1-3) based on 10 parts; placing the red fruits into a jar, soaking for 22-24 hours with clear water, softening, then fishing out, and immediately crushing and thinning and uniformly stirring into red fruit liquid; respectively weighing the auxiliary materials including peppermint juice, lime juice, brown sugar and flavoring agent in the ratio of (5-3): (3-5): (3-2): (2-3), crushing and thinning, and uniformly stirring to obtain an auxiliary material pulp; respectively weighing the red fruit liquid and the auxiliary material pulp in the ratio of (9-8): (0.7-0.5) based on 100 parts, uniformly stirring, then filtering to obtain primary red sweet and sour milk; then filling the primary red sweet and sour milk into a special sanitary bottle by using a special filling machine; immediately carrying out heat sterilization for 1-2 hours, sealing up for keeping, and upgrading for 5-7 days; and unsealing to obtain the red sweet and sour milk with excellent color, aroma and taste.

The invention belongs to the field of orange juice processing and particularly relates to a method for processing high-pulp content and concentrated lime juice. The method comprises the following steps of: 1) soaking lime fruits into potassium permanganate solution for treatment, spraying chloridized water onto the surfaces of the fruits for sterilization, and spraying the fruits with clean waterto obtain clean fruits; 2) squeezing the fruits by using a centrifugal juicer, and collecting lime juice and peel residues; 3) slicing the lime peel residues; 4) debitterizing the lime juice by usingmacroporous resin HDP800, and debitterizing lime peel in a water soaking mode; 5) adding sugar into the lime peel residues, and curing, freezing and storing the lime peel residues; 6) adding honey into the frozen and stored lime peel residues, concentrating the lime juice, vitamin C, citric acid, goldenpomelo essence and the like until the heating temperature is 100 DEG C to obtain semi-finished products of the concentrated lime juice; and 7) sterilizing the lime juice at the temperature of 85 DEG C for 15 minutes to obtain a high-pulp content and concentrated lime juice product. By the method, the flavor substances in the high-pulp content lime juice are preserved to the greatest extent. The method has important significance to the improvement on added value of quince processing industry.

The invention discloses a sugarcane vinegar effervescent tablet and application thereof, and belongs to the technical field of effervescent tablets. The sugarcane vinegar effervescent tablet comprises, by weight, 90-100 parts of sugarcane vinegar powder, 5-12 parts of fructus hippophae powder, 3-8 parts of smallanthus sonchifolius powder, 0.1-0.3 part of chrysanthemum powder, 5-10 parts of aloe juice, 0.2-0.5 part of cannabis oil, 20-25 parts of sodium bicarbonate, 3-5 parts of mint, 5-8 parts of lime juice, 0.5-1 part of sorbitol and 0-2 parts of citric acid. The sugarcane vinegar contains a large amount of organic acid and can replace most of or even the whole of acid source of a disintegrating agent, and the stimulation caused by acidic substances of the effervescent tablet to teeth when too much acid sources are added in a traditional method can be reduced. The sugarcane vinegar effervescent tablet is stable in performance, convenient to carry and easy to use, has a quite good prevention and treatment effect on constipation, can be soaked in water to be used as an oral healthcare product and can also be used as a barbecue seasoning.

Silver ion solutions for use in agricultural spray formulations prepared for use in agricultural environs as an effective anti-bacterial spray, without environmentally hazardous or undesirable phytotoxicity. An iodine solution, a lime juice or a cranberry juice adjunct may be added to the silver ion solution in deionized water, to increase efficacy, especially in the ultra-low concentration range of the solution from parts per billion to parts per trillion of silver ion. The organically certifiable silver ion agricultural solution is applied externally to an agricultural commodity in the orchard or field, such as apples, cherries, pears, or any other fruit or vegetable.

The invention discloses a processing method for spicy roasted liquor-processed fish. The processing method comprises the following steps: successively coating fish flesh with lime juice and marinade to accelerate removal of fishy smell in the fish flesh and then processing the fish flesh with a marinating solution prepared by boiling clove, myrcia, dahurian angelica root, cassia bark, licorice, tsaoko fruit, cardamom, anise, European common fennel fruit, dried orange peel, grosvenor momordica fruit, villous amomum fruit, ginger, scallion and black tea to further remove the fishy smell of the fish flesh, promote emission of fragrance of the fish flesh and enable the fragrance to be softer; brushing honey on the surface of the fish flesh, accelerating permeation of the honey into the fish flesh in virtue of different temperatures of upper and lower panels of a baking oven and roasting a treated fish cube until the fish flesh in the fish cube is fresh and tender and the outer layer of the fish cube is brown so as to whet the appetite of an eater; and compounding, heating and stirring chopped chilli sauce, fermented glutinous rice and plant oil to accelerate emission of the fragrance of chilli and liquor and allowing the roasted fish cube to be cooperated with the above-mentioned three raw materials so as to perfectly blend the fragrance of spices, the sweetness of honey, the fragrance of chilli and the mellow aroma of liquor into one, thereby obtaining the spicy roasted liquor-processed fish having unique taste and capable of whetting the appetite of the eater.

The invention discloses Japanese-type dolphin bone soup stock and a preparation technology thereof. The Japanese-type dolphin bone soup stock is prepared from the following raw materials in parts by mass: 80-100 parts of big pig bones, 3-5 parts of bay leaves, 3-5 parts of Chinese cinnamon, 2-3 parts of radix angelicae sinensis, 5-8 parts of fresh ginger, 5-7 parts of cooking wine, 3-5 parts of scallions, 3-5 parts of edible salt, 2-3 parts of lime juice, 1-2 parts of a green tea leaching solution and the balance pure water. According to the Japanese-type dolphin bone soup stock disclosed by the invention, the lime juice and the green tea leaching solution are added, so that improvement of the flavor of the Japanese-type dolphin bone soup stock is facilitated; in addition, in the preparation technology, meat on the big pig bones is removed, and further pressurizing operation is performed, so that the situation that the soup base is too greasy is avoided; and after the pressurizing operation is completed, normal-pressure cooking is performed, so that heating, oxidation and fragrance enhancement of fat in the soup stock are facilitated.

The invention discloses a water fennel sleeping mask and a processing technology thereof. According to the percentage by weight, the water fennel sleeping mask has the recipe, including, 5-15% of glyceryl polyether-26, 0.1-1% of pearl powder, 5-10% of butanediol, 0.1-1% of ascorbyl glucoside, 1-5% of isononyl isononanoate, 0.1-1% of preservative, 1-5% of cetostearyl alcohol, 0.1-1% of polyquaternium-51, 0.5-2% of tween-20, 1-5% of co-emulsifier, 0.5-5% of phytosterol / octanoic acid / capric triglyceride, 0.5-5% of polydimethylsiloxane / dimethiconol, 0.1-1% of lemon juice, 0.1-1% of lime juice, 0.1-1% of hydrogenated lecithin, and water fennel juice of the balance. According to the water fennel sleeping mask and the processing technology thereof, water fennel is applied to masks, and substances has moisturizing and skin-whitening effects such as glycerinum, alcohol, pearl powder and lemon juice are matched, so that the effect which integrates moisturizing, water retention and skin-whitening is realized; furthermore, as the water fennel is further generalized in the field of skin care products, the market value of the water fennel is increased, and the sales volume of the water fennel is increased.

The invention discloses a method for making aluminum-free yellow rice cakes. The key points of the technical scheme include S1 preparing japonica rice, S2 adding aluminum-free plant ash juice to prepare, S3 cooking, S4 mixing materials, and S5 forming. The aluminum content of the yellow cake produced by the method is trace amount, and the method can control the color and toughness of the product through pH value modulation. The invention also discloses an aluminum-free huangkueh production equipment, the main points of which technical scheme include an aluminum-free plant ash soup preparation device, a soaking tank, a sieving basket, a steamer device and a molding machine. By selecting aluminum-free japonica rice and producing aluminum-free plant ash juice, this equipment reduces the aluminum content in the formed yellow cake from the source, making the aluminum-free yellow cake produced by this equipment safer and healthier. , molding machine, etc., especially the mixing components in the steamer device, which greatly restores the traditional production process of huangkueh, inherits the fine tradition and combines with modern machinery, retains the flavor without affecting mass production.

The invention provides delicious all-red sweet, sour and fragrant milk. Firstly, based on the base rate of 10, cleaned main raw materials red fruits and ingredients are prepared, the red fruits of red peanuts, red beans and red fragrant rice are weighed respectively according to the ratio of (6-7):(5-6):(1-3), the red fruits are put in a tank to be soaked in clear water for 22-24 hours, softened and then scooped out, the red fruits are immediately smashed, refined and evenly mixed to form red fruit pulp, the ingredients of mint juice, lime juice, brown sugar and condiments are weighed respectively according to the ratio of (3-5):(3-5):(2-3):(2-3), and the ingredients are smashed, refined and evenly stirred to form ingredient pulp; based on the base rate of 100, the red fruit pulp and the ingredient pulp are weighed respectively according to the ratio of (8-9):(0.5-0.7), after the red fruit pulp and the ingredient pulp are stirred to be uniform, primary delicious all-red sweet, sour and fragrant milk is filtered out, the primary delicious all-red sweet, sour and fragrant milk is put into special sanitary bottles and cans in a filling mode through a special filling machine, the sanitary bottles and cans are immediately subjected to heating sterilization for 1-2 hours through a steamer and storage and upgrading for 5-7 days, and the needed delicious all-red sweet, sour and fragrant milk with the excellent color, aroma and taste is obtained after the bottles and cans are unsealed.

A white, color-stable, stain-free emulsion formulation containing vanillin for sunless tanning. The amount of vanillin can be adjusted, from about 1% up to about 45%, to provide light or dark tanning of the skin. Lime oil and lime juice form a preferred white emulsion foundation.

The invention discloses a natural hair dye as well as a preparation and use method thereof. The hair dye comprises the following ingredients: mignonettetree, aloe, egg white, polygonum multiflorum powder, cooked red rice, lime juice, baking soda and water. The hair dye comprises a ground color agent, a surface layer agent, a secondary surface layer agent and a texture agent which are prepared from the ingredients according to different weight parts. The preparation method comprises the following steps: firstly carrying out wall-breaking mixing on mignonettetree, water and lime juice, standing for a period of time, adding other ingredients, and carrying out secondary mixing, so as to finally prepare the four hair dyes with different hair dyeing effects. The four hair dyes are used for coloring white hair according to a specific using method, finally, the dyed hair is controllable in color and not prone to fading after being dyed, the hair color is rich in layering sense and texture, ingredients used by the hair dye are all non-toxic, side-effect-free and low-allergy materials, and the hair dye is more suitable for being used by vast audiences.