61results about How to "Affect color" patented technology

Compositions, methods, and systems for manufacturing articles, particularly containers and packaging materials, having a highly inorganically filled matrix. Suitable inorganically filled mixtures are prepared by mixing together an organic polymer binder, water, one or more aggregate materials, fibers, and optional admixtures in the correct proportions in order to form an article which has the desired performance criteria. The inorganically filled mixtures are molded to fashion a portion of the mixture into a form stable shape for the desired article. Once the article has obtained form stability, such as by heating to remove water by evaporation, the article is removed from the mold and allowed to harden to gain strength. The articles may have properties substantially similar to articles presently made from traditional materials like paper, paperboard, polystyrene, plastic, or metal. They have especial utility in the mass production of containers, particularly food and beverage containers.

The invention relates to a preparation method for flame retardant bisphenol A bi(diphenyl phosphate). The preparation method comprises the following steps: taking phosphorus oxychloride, bisphenol A and phenol as raw materials, adopting anhydrous zinc chloride or anhydrous aluminum chloride as a main catalyst, and adopting anhydrous calcium chloride or calcium phosphate as a promoter; adding the phosphorus oxychloride, the main catalyst and the promoter into a reactor for intensive stirring, when the materials are heated up to 73 to 78 DEG C, continuously adding bisphenol A, after the addition of bisphenol A is completed within 2.5 to 3 hours, heating up to and maintaining the temperature of 110 to 115 DEG C, and continuing the reaction for 1.5 to 2 hours; leaking out excessive phosphorus oxychloride under the normal and reduced pressure; and cooling down the intermediate product to 100 DEG C, continuous dropping phenol into the intermediate product, heating up to 140 DEG C 2 hours later, carrying out the reaction for 3 to 4 hours, monitoring the content of phenol through the liquid chromatography, and complementing phenol till the phenol content in the crude product is less than 0.5 percent. The yield reaches 98 percent; the content of triphenyl phosphate is less than 1.5 percent; and the acid number is 0.03mgKOH/g.

The invention discloses a gene sequence for regulating and controlling the petal color of phalaenopsis equestris. The gene sequence comprises one or a plurality of the following nucleotide sequences:1, a nucleotide sequence shown in SEQ ID NO.1; 2, a nucleotide sequence generated by substitution, deletion or addition derivation of one or a plurality of nucleotides of the nucleotide sequence shownin SEQ ID NO.1; and 3, a nucleotide sequence with homology of at least 80% with that in SEQ ID NO.1. The gene sequence PeMYB4 disclosed by the invention has an important effect of regulating and controlling the flower color development of the phalaenopsis equestris, and in a VIGS strain of the phalaenopsis equestris, the color of the phalaenopsis equestris is obviously lightened, so that an important foundation is provided for the breeding of the phalaenopsis equestris.

The invention discloses a bacteria reducing method for freshwater crawfish meat. The method comprises the following steps: (1) selecting a freshwater crawfish raw material; (2) cleaning; (3) carryingout ultra high pressure treatment; (4) soaking: removing a head and a tail of the whole crawfish in the step (3), removing a shell, pulling the crawfish meat out of the shell integrally, putting the crawfish meat in a fresh-keeping liquid, and carrying out ultrasonic treatment, wherein the fresh-keeping liquid is a mixed solution prepared with an acidic electrolyzed water solvent and containing chitosan, epsilon-polylysine, lactic acid, a Chinese yam peel extract and a corn peel extract; (5) carrying out vacuum prepackaging; (6) carrying out electron beam irradiation treatment: carrying out electron beam irradiation treatment of the crawfish meat after being vacuum-prepackaged in the step (5); and (7) storing. The method can inhibit the growth of exogenous microorganisms of raw crawfish meat of the freshwater crawfish, well keeps the color and texture characteristics of the crawfish meat, delays oxidation of proteins and degradation of astaxanthin, has no significant influence on the meat quality, color and odor of the crawfish meat, and solves the problem of difficult fresh keeping of raw crawfish meat.

The invention relates to a pinhead tea continuous shaping system based on automatic weighing and a control method thereof. The system comprises a PLC control system, a primary roasting unit, a spreading and cooling unit and a re-roasting unit, wherein a vertical lifting machine, a weighing conveyor, a material distribution mechanism and a vibration type conveyor are arranged at the primary roasting unit and the re-roasting unit for realizing automatic feeding, discharging and automatic pot combination re-roasting; the continuous shaping of the pinhead tea production is realized; the productionefficiency and the pinhead tea quality are greatly improved. The control method comprises the control processes of a primary roasting feeding link, a primary roasting link, a spreading and cooling link, a re-roasting feeding link and a re-roasting link. Through the control method, the automation degree of the shaping system is higher.

The invention discloses a method for improving the texture of a fermented sausage by virtue of xylitol, belonging to the technical field of meat product processing. The method comprises the following steps: adding 4%-12% of xylitol in a processing process, tumbling and salting in vacuum, fermenting, dewatering and drying. The quality of the fermented sausage is effectively improved; the texture quality of the fermented sausage is remarkably improved, the hardness is remarkably reduced, and the elasticity and the chewiness are remarkably improved under the circumstance that the preservation property, the color and the flavor of the fermented sausage are not affected. The method has the characteristics that part of free moisture is converted into bound water by virtue of a water retaining effect of a polyhydroxy structure in xylitol, and the water activity is reduced and the preservation property is improved under the circumstance that relatively high water content is kept. The obtained fermented sausage is fine in tissue, good in elasticity, bright in color, heavy in taste, unlikely to deteriorate during storage and long in shelf life more than 6 months.

The invention provides a rhizoma dioscoreae cloudy beverage and a preparation method thereof. The beverage is prepared from, by mass, 88-94 parts of rhizoma dioscoreae pulp, 3-6 parts of purified water for drinking, 1-3 parts of white granulated sugar, 1-3 parts of trehalose, 0.1-0.25 part of D-erythorbic acid, 0.05-0.1 part of citric acid, 0.1-0.2 part of sodium carboxymethyl cellulose and 0.05-0.15 part of xanthan gum. The rhizoma dioscoreae pulp is prepared by peeling, slicing, color protecting, ageing and pulping of fresh rhizoma dioscoreae. The preparation method includes steps of mixing, homogenizing, filling, sterilizing and cooling. By the preparation method, a production process of the rhizoma dioscoreae cloudy beverage can be simplified, production cost is reduced, nutrients and flavor of rhizoma dioscoreae can be retained to the greatest extent, and white color, tender taste and high stability of products are realized.

The invention discloses a method for manufacturing a glass ceramic plate used for architectural decoration by utilizing coal gangue and belongs to the technical field of preparation of the glass ceramic plate used for architectural decoration. The method for manufacturing the glass ceramic plate used for architectural decoration by utilizing the coal gangue comprises the following steps of: carrying out smashing, rapid burning for decarbonisation, grinding and material pre-homogenizing on the coal gangue, mixing the coal gangue with quartz sand, calcite, sodium carbonate, zinc oxide, barium carbonate, borax and a colouring agent to prepare glass mixture, putting the glass mixture into a glass furnace to be molten into glass metal, carrying out chilled water quenching to form glass granules, then packaging the glass granules into a fire-resistant mould, feeding into a crystallization furnace to be subjected to sintering and crystallization moulding treatment, and then grinding, polishing and cutting to obtain the glass ceramic plate finished product. Indexes of the glass ceramic plate product, such as compressive strength, breaking strength, hardness, acid and alkali resistance, glossiness and the like, are equivalent to or exceed the level of a top grade natural granite stone material; and the method for manufacturing the glass ceramic plate used for architectural decoration by utilizing the coal gangue is automatically controlled in the whole course, waste heat is fully utilized, stockpiling quantity of the coal gangue is reduced, environmental pollution is reduced, and product performance can also be improved while production cost is reduced, thus the method for manufacturing the glass ceramic plate used for architectural decoration by utilizing the coal gangue has good benefit.

The invention discloses a hollow plum preserved fruit and a preparation method thereof. The hollow plum preserved fruit is prepared from the following components in parts by weight: 180-220 parts of hollow plums, 1.8-2.2 parts of calcium chloride, 0.4-0.6 part of citric acid, 0.4-0.6 part of table salt, 0.8-1.2 parts of brown sugar, 0.8-1.2 parts of rock candy, 38-42 parts of xylitol, 1.3-1.7 parts of honey, 7.5-8.5 parts of wolfberry fruits, 2.0-3.0 parts of honeysuckle, 2.8-3.2 parts of grosvenor momordica fruits and 9-11 parts of licorice roots. The hollow plum preserved fruit is prepared from the components. According to the hollow plum preserved fruit disclosed by the invention, slitting and ultrasonic combined sugar permeation is adopted to increase the sugar permeation speed, and the xylitol is adopted to replace sucrose and is organically combined with medicinal and edible dual-purpose materials such as the licorice roots, the honeysuckle, the wolfberry fruits, the grosvenor momordica fruits and the honey to perform sugaring, so that the preserved fruit has the effects of resisting inflammation, resisting viruses, protecting the liver, clearing away the lung-heat, relievingsore throat, strengthening the spleen, warming the stomach, enhancing immunity and the like. The hollow plum preserved fruit is brown, is palatable in sour and sweet taste, keeps the original fruityaroma of hollow plums, and is soft in texture, chewy, full in structure form, free of peculiar smell and low in sugar content.

The invention discloses a colored ETPU shoe sole and a preparation method thereof, relating to the technical field of shoe sole materials. The colored ETPU shoe sole contains the following raw material components in parts by weight: 10-20 parts of isophorone diisocyanate, 20-40 parts of polyester polyol, 10-20 parts of polyether polyol, 2-5 parts of a chain extender, 1-5 parts of white carbon black and 1-2 parts of a mixture of at least two color master batches with different colors, wherein the color master batches contains the following raw material components in parts by weight: 25-30 partsof TPU, 30-50 parts of pigments, 1-5 parts of a dispersing agent, 0.5-1.5 parts of a heat stabilizer, 0.5-1.5 parts of a light stabilizer, 10-20 parts of a filler, 6-8 parts of a compatilizer and 6-10 parts of a lubricant. By adding pigments and the compatilizer into the base material of TPU, the consistency of the pigments is increased; by adding the dispersing agent, the dispersity of the pigments is improved; by utilizing the heat stabilizer and the light stabilizer, the photo-thermal oxidation of a benzene ring structure of polyurethane can be resisted, so that the situation that the color of TPU is influenced by the yellowing is avoided; and by utilizing isophorone diisocyanate, the shoe sole is strong in light resistance, heat resistance and oxidation resistance and is unlikely to yellow, and the product quality is improved.

The invention discloses a brewing method of flavor black rice wine, which comprises the following steps: selecting high-quality black rice as main raw material, adding black tartary buckwheat withoutshell and black millet as auxiliary material according to proportion, washing and soaking, cooking and gelatinizing. The addition of high temperature resistant alpha-amylase liquefaction, using Rhizopus to promote saccharification; Dry yeast of yellow rice wine, dried yeast of aroma, esterified monascus, antioxidant and low-temperature liquid two-stage fermentation are added. Black rice wine obtain by squeezing and filter fermented mash is put into a wine storage tank, antioxidant is added and stored in a low-temperature environment. The invention also discloses a hook blending method of blackrice wine, which improves the taste of the black rice wine by adding an appropriate amount of acesulfame, grosvenor fruit powder, honey and fragrant base wine to the black rice wine for hook blending. Add crystal sugar again to blend and chill when served in the summer. The black rice wine produced by the method of the invention comprises rich nutrition of black food, and the taste is full and moderate.

The invention discloses a high polymer material for modifying an explosive, wherein the material is characterized in that the molecule contains a pyrrolidone group, and the material can be prepared bycarrying out copolymerizing vinyl pyrrolidone and other polymerization monomers or by carrying out self-homopolymerization, can be matched with epoxy resins, acrylic resins and other polymer resins so as to be used as a modification material for explosives, and can be mixed with explosives in a powder form, or mixed with explosives under a heating condition. The invention further discloses a method for modifying explosives by using the polymer modification material, wherein direct mixing or heating melting mixing can be performed, and a mass ratio of an explosive material to the modificationmaterial is any ratio. The invention further discloses a method for modifying an explosive, wherein the high polymer material is adopted as an additive, and is mixed with an explosive material so as to affect the performance of the explosive material, wherein the performances comprise: mechanical performance, color, compatibility with other components, deflagration performance and the like.

The invention discloses a refreshment pericarp duck meat sausage. The refreshment pericarp duck meat sausage is composed of, by weight, 100-110 parts of duck meat, 1-2 parts of fermented celery powder, 17-18 parts of pickled watermelon peel, 1.8-2 parts of rose hips, 1.5-2 parts of lychee seeds, 1.5-1.7 parts of rosemary and a proper amount of procyanidin, starch, ground pepper, monosodium glutamate, ground nutmeg, salt and water. According to the refreshment pericarp duck meat sausage, the fermented celery powder is used as a pickle agent so that the effect of synthesized sodium nitrite can be achieved, the fermented celery powder can be used as a natural pickle agent for replacing the synthesized sodium nitrite, and performance is good on the aspects of nitrite residue and oxidation resistance. The refreshment pericarp duck meat sausage is further added with traditional Chinese medicinal materials such as the rosemary and the lychee seeds, and thus the health-care effects of removing gaseous distention, improving memory, resisting fatigue, regulating qi are achieved. The duck meat sausage is moderate in degree of saltiness, savory and mellow when entering the mouth and long in aftertaste.

The invention discloses heat clearing and inflammation diminishing tartary buckwheat drinking tea with the wheat fragrance and a preparation method thereof. The drinking tea is prepared from, by weight, 500-550 parts of tartary buckwheat, 100-120 parts of osmanthus flowers, 100-120 parts of barley, 30-35 parts of lotus leaves, 50-60 parts of caramel, 20-23 parts of fructus alpiniae oxyphyllae, 20-23 parts of radix ophiopogonis, 15-18 parts of cape jasmine leaves, 20-23 parts of herba taraxaci and 30-35 parts of rice vinegar. The heat clearing and inflammation diminishing tartary buckwheat drinking tea with the wheat fragrance is sour and cool in mouthfeel, faint scent in smell, uniform in texture, mild in color and luster and diverse in nutrition, and the contained effective ingredients have the effects of clearing heat, diminishing inflammations, moistening the intestines, helping digestion and the like.

The invention discloses a conductive coating before electrostatic spraying of a thermosensitive base material and a preparation method and device for the conductive coating. The conductive coating isformed in the mode that the surface of the thermosensitive base material is composed of solid conductive particles with the particle size being micro-nanometer grade, and the thickness of the conductive coating is 5-25 [mu]m. The conductive coating enables the non-conductive or poor-conductivity thermosensitive base material to obtain even sheet resistance, and the adverse effect on subsequent electrostatic spraying is avoided. The conductive coating can be prepared through a pressure spin coating method and/or a pressure spin coater, simpleness and the easy-to-do effects are achieved, the efficiency is high, the using amount of a conductive material is less, the obtained conductive coating is even, the sheet resistance is 10<4> omega to 10<6> omega, the conductive coating is suitable forelectrostatic spraying, scattered conductive particles can be recycled, the cost is low, a solvent is not adopted, and environmental protection is achieved.

The invention relates to the technical field of pesticides, in particular to an antibacterial composition, a pesticide bactericide and a crop disease control method. Active ingredients of the antibacterial composition consist of metconazole, amino-oligosaccharin and tiadinil. The antibacterial composition has good antibacterial and bactericidal effects, is wide in prevention and treatment spectrum, particularly has a good prevention and treatment effect on southern blight and other crop diseases, is low in side effect, and does not influence the seedling emergence rate of seeds, the leaf color and shape of plants and the like.

The invention discloses a color-stabilizing protective glaze, a ceramic tile and a preparation method of the color-stabilizing protective glaze, and the color-stabilizing protective glaze is prepared from the following raw materials in parts by weight: 15-24 parts of calcined soil, 8-17 parts of wollastonite, 10-35 parts of high-temperature frit, 20-30 parts of matte transparent frit and 10-30 parts of low-temperature transparent frit. The matting temperature of the protective glaze is adjusted by adding the calcined soil, the firing temperature is reduced and the firing time is shortened by adding the wollastonite, and meanwhile, the high-temperature frit, the matte transparent frit and the low-temperature transparent frit are introduced in a high proportion, so that the melting firing temperature of the glaze is expanded, the effect deviation of the glaze under different firing systems is small, and the service life of the glaze is prolonged. And the color development stability of the ink-jet ink under different conditions is ensured. The color-stabilizing protective glaze provided by the invention not only can play a role in protecting a decorative pattern layer and prolonging the service life, but also can stabilize the natural color of decorative ink, and the color of a decorative pattern is not influenced by the change of using process parameters, so that the color-stabilizing protective glaze is beneficial to repeated production on line.

The invention discloses pericarpium citri reticulatae viride nut duck meat sausages capable of removing food retention. The duck meat sausages are made of, by weight, 100-110 parts of duck meat, 1-2 parts of fermented celery powder, 6-8 parts of cashew nuts, 6-10 parts of mint, 23-24 parts of pork livers, and an appropriate amount of procyanidine, starch, ground pepper, monosodium glutamate, ground nutmeg, salt and water. The fermented celery powder adopted as a pickling agent can achieve the effect of synthetic sodium nitrite and serve as a natural pickling agent replacing synthetic sodium nitrite, and has excellent performance in reducing nitrite remnants and resisting oxidation. Pericarpium citri reticulatae viride, allium macrostemon bunge, lavender and other Chinese medical herbs added into the duck meat sausages enable the duck meat sausages to achieve the healthcare effects of removing food retention and relieving dyspepsia, regulating qi and promoting sedation and hypnosis. The duck meat sausages are moderate in degree of saltiness, taste savoury and mellow and have a long aftertaste.

The application of the invention discloses and provides a preparation method of haw jelly rich in diced pummelo pericarp. The production method comprises the following steps of thoroughly cleaning pomelos, removing pedicles and kernels from haws, thoroughly cleaning the haws without pedicles and kernels, heating pomelo skin in a thermostatic waterbath pot, cutting the heated pomelo skin into strips, placing the pomelo skin strips into a mixed solution of a citric acid solution and a delta-glucono lactone solution, performing soaking, color protection and hardening, performing cleaning, performing preliminary cooking and soaking in a saline solution, performing debitterizing treatment, and cutting the pomelo skin into diced pomelo skin; placing the haws into a container, adding water, and performing heating to enable the haws to be softened; and performing pulping, performing screening, performing filtration, performing placing in a stainless steel kettle, adding white granulated sugarand xylitol, performing stirring, performing heating to a boiling state, performing concentration, adding the diced pomelo skin, and performing cooling to obtain the haw jelly rich in diced pomelo skin. The nutrient value of the haw jelly is increased, special mouth feel and flavor are given to traditional haw jelly, the pomelo skin is also effectively utilized, and the economic value of by-products of pomelo correlated industry is increased.

The present invention discloses toxin dispelling fagopyrum tataricum tea drink and a preparation method thereof. The tea drink comprises the following raw materials in parts by weight: 500-550 parts of fagopyrum tataricum, 100-120 parts of semi-dried osmanthus fragrans flowers, 300-350 parts of malts, 50-55 parts of bitter gourd slices, 30-35 parts of dried orange peels, 50-60 parts of honey preserved haws, 10-12 parts of cardamom oil, 20-23 parts of wild chrysanthemums, 25-30 parts of baijiu, 23-25 parts of honeysuckles, 30-35 parts of crystal sugar, and 15-18 parts of dried royal jelly powder. The toxin dispelling fagopyrum tataricum tea drink is rich in nutrition, refreshing in mouthfeel, delicate in smell, clear and transparent in tea body, even in texture, and free of precipitates, and the contained effective ingredients have efficacies of dispelling toxins, promoting appetites, helping digestion, refreshing mind, etc.

The present invention discloses a method for preparing water chestnut whole powder by superheated steam and hot air combined-drying, and belongs to the technical field of food processing. Water chestnuts are used as a raw material; the superheated steam and hot air combined-drying is conducted; the superheated steam and hot air combined-drying uses a superheated steam and hot air integration drying device; a superheated steam generator is turned on to conduct the superheated drying; the drying is conducted until a breaking point of a wet base water content of 25%-30%; the superheated steam generator is turned off; pressure is restored to normal; the hot-air drying is conducted; then crushing is conducted; and the water chestnut whole powder is prepared. Compared with vacuum freeze drying,microwave drying, etc., the drying method of the superheated steam and hot air combined drying for preparing the water chestnut whole powder effectively reduces investment costs, saves energy, shortens drying time and simplifies the preparation technology. Compared with traditional single hot air drying, nutrition, appearance and rehydration of the product are much higher than those of the productobtained by the single hot air drying.

The invention relates to a processing method of fresh safe sweet osmanthus honey. The processing method is characterized by reducing the harmful residues of honey and improving the edible safety of honey, reducing small crystal content of saccharomycetes and sugar in the honey, restraining the phenomenon that the honey possibly generates fermentation or separation by crystallization in the storage process, and improving the safety.

The invention discloses a qi regulating and anti-senile fruity duck meat sausage. The qi regulating and anti-senile fruity duck meat sausage is made from, by weight, 100-110 parts of duck meat, 1-2 parts of fermentation celery powder, 13-14 parts of cherries, 8-9 parts of tomatoes, 12-13 parts of pomegranate, 1.5-2.1 parts of orange peels, 1.2-2.3 parts of Maojian, 2-2.4 parts of mukdenia rossii, and a proper amount of procyanidin, starch, ground pepper, monosodium glutamate, nutmeg powder, salt and water. The fermentation celery powder is adopted as curing agents, can have the functions of synthetic sodium nitrite, can serve as natural curing agents replacing the synthetic sodium nitrite and has good performance in the aspects of nitrite residue and oxidation resistance. Traditional Chinese medicine such as the orange peels, the Maojian, the mukdenia rossii and the like are further added, and thus the qi regulating and anti-senile fruity duck meat sausage has the health care functions of regulating qi, strengthening the spleens, whitening skin and strengthening the body immunity. The duck meat sausage is moderate in saltiness degree, tastes savoury and mellow and is long in aftertaste.

The invention discloses a natural fast food fresh potato cake and a preparation method thereof. The making method comprises the following steps: potato ripening: performing steps of potato selection,washing and slicing, and ripening; sizing liquid preparation: mixing flour, egg white, glutinous rice flour and salt by weight ratio of 4.5 to 5.5: 0.5 to 0.9 :3.5 to 4.5: 0.1 to 0.5, stirring the materials for 15-25min, and heating the material to 80-100 DEG C for aging, wherein the viscosity of the slurry after aging is 3000-3500 cP; performing sizing; breading; pre-cooling and packaging; and performing quick freezing and freezing. The natural fast-food fresh potato cake provided by the invention maintains the original flavor of the potato, keeps the rich nutrients, has no excessive additives, is more healthy to eat, and is more convenient and quick to eat.

The invention belongs to the technical field of cultural relic protection. The invention particularly discloses a digital full-color pen connecting method for repairing ancient calligraphy and painting. The method comprises the following steps: firstly, carrying out high-precision scanning on ancient calligraphy and painting before full color, then carrying out full-color pen connection on incomplete parts of the ancient calligraphy and painting in a computer by using digital painting software, then carrying out color correction on the whole process by using a color management system, and finally copying repaired works by using artistic micro-spraying equipment. The problems that original artistic styles of the ancient calligraphy and paintings are damaged due to the fact that no basis isprovided for pen connection during ancient calligraphy and painting restoration, and picture content cannot be comprehensively displayed during ancient calligraphy and painting exhibition due to the fact that pens cannot be connected are solved. The method is quick and safe to operate and high in reversibility, does not influence the strength, color, durability and other properties of the ancientpainting and calligraphy image layer, and conforms to the principle of minimum intervention of cultural relic protection.

The invention relates to the technical field of color sorting separation, in particular to a novel husked rice color sorting separation process with high quality and high benefit. The process comprises the following steps: S1, feeding: providing clean rice which contain impurities and meet processing requirements; S2, rice husking: conducting husking treatment on the clean rice through a rice husker; S3, screening: screening the husked rice through a plane rotary screen, so that the husked grains are separated from rice husk and dust; S4, color sorting: sorting out the grains with different colors through a color sorter according to the optical characteristic difference of the grains, wherein the color sorter has multiple color sorting processes; and S5, husked rice separation: collecting the husked rice sorted by the color sorter to obtain clean husked rice. Impurities in the clean rice can be rapidly separated, and the separated valuable materials are independently selected, so that the economic benefit is increased; and meanwhile, the problems that the rice is polluted after the black ear grains enter the rice milling process, the color of the rice is influenced, the content of mould and toxin is increased, and the food safety is directly influenced can be solved.

The invention provides a cordyceps flower snow skin mooncake. The cordyceps flower snow skin mooncake comprises snow skin and mooncake stuffing in a mass ratio of (3-4): (1-2); the snow skin comprises the following raw materials in parts by weight of 40-50 parts of glutinous rice flour, 30-40 parts of rice flour, 20-30 parts of milk, 45-50 parts of sugarcane juice and 5-10 parts of vegetable oil; and the mooncake stuffing comprises the following raw materials in parts by weight of 10-30 parts of cordyceps flowers, 20-40 parts of red beans, 5-20 parts of radix polygoni multiflori and 10-30 parts of black sesame. Effective combination of preparation of snow skin by the sugarcane juice and preparation of mooncake stuffing by the cordyceps flowers is realized, so that the obtained snow skin mooncake is pure in taste and high in ageing resistance and oxidation resistance, the growth rate of microorganisms is controlled, the freshness is further improved, the rising trend of the blood sugar concentration can be slowed down, and the snow skin mooncake belongs to food with a medium blood sugar generation index, and has a certain health care effects; and the preparation process is simple, the product quality is controllable, and the production pursuit of the modern large health industry is met.