122results about How to "Aromatic" patented technology

The invention relates to a viscose fiber produced by utilizing mint and the process engineering thereof. The process includes: mint preparing, cropping, screening, washing, pre-treating, boiling, desanding and concentrating, chloridizing, alkali refining, bleaching, acid treating, desanding and concentrating, papermaking, dipping, pressing, crushing, maturing, yellowing, rubbing, dissolving, filtrating, debubbling, filtrating, spinning, drafting, severing, post-treating, drying, and packing; in the production process, a relaxative pulp technology is adopted, a preservative agent is added, and an enzyme treatment working procedure is added. The invention utilizes mint as the raw material to produce the viscose fiber, which is a creation of applying mint in the textile industry; and the original special matter of the mint, menthol and menthone, are kept, as well as the characteristics of sterilization, balminess, coolness, environmental protection, mosquito repelling, and so on; so that the fiber products thereof have the natural refreshing healthcare function and create a novel field for the development of the viscose fiber and the functional products thereof.

The invention relates to a textile anti-bacterial finishing agent and a preparation method thereof and belongs to the technical field of textile auxiliary agents. The finishing agent comprises components in parts by weight as follows: 10-15 parts of ethoxyl ether chitosan, 8-12 parts of nano-zinc oxide, 4-7 parts of clove essential oil, 12-25 parts of water-based acrylic resin, 3-6 parts of a dispersing agent and 50-70 parts of water. According to the finishing agent, an inorganic nano anti-bacterial agent and a natural anti-bacterial agent cooperate with each other to realize an anti-bacterial effect, so that a product of the finishing agent is high in heat resistance, strong in anti-bacterial property, safe, reliable and environment-friendly; meanwhile, the clove essential oil is added in the product, so that the anti-bacterial property of the product is enhanced, and a processed textile has the fragrance; and the product is simple in preparation method, so that the product is easy to popularize and apply.

A sugar-free yolk Saqima, a food, is made from fresh egg, sweetening agent, edible fibres, refined wheat flour, oil, maltitol, algal polysaccharides and essence through proportioning, boiling down the mixture of sweetening agent, edible fibres, maltitol, algal polysaccharides and essence to obtain syrup, mixing fresh egg with wheat flour to obtain dough, fermenting in oven, cutting, frying in oil, cooling, mixing, shaping, mixing with said syrup, shaping, cooling, cutting into blocks and packing. Its advantages are no sugar content, low energy, pure taste, crisp and soft mass, and long storage period. It is suitable of the patients of diabetes and obesity.

The invention discloses instant health-care granules with high protein content and high dietary fiber content as well as a preparation method thereof, and belongs to the technical field of health-care foods and health-care food processing. The instant health-care granules with high protein content and high dietary fiber content are mainly prepared from the following ingredients: 40-80 parts of quinoa, 30-50 parts of oat bran and 4-8 parts of seabuckthorn fruit peel powder. The preparation method adopts the following processing processes: respectively removing impurities, and carrying out curing and crushing on the quinoa and the oat bran; uniformly mixing the seabuckthorn fruit peel powder with the quinoa powder and the oat bran powder; carrying out microwave radiating; carrying out extruding so as to prepare granules; carrying out sterilizing; and carrying out packaging. The quinoa is rich in protein content and appropriate in essential amino acid ratios; moreover, the protein content and potency of the quinoa are both higher than rice and wheat flour, and are comparable to the meat proteins; thus, the quinoa is a rare-good source of protein for the vegetarians. The compatibility of the quinoa with the oat bran is rich in dietary fiber content, so that the granules are a very good protein source for the dieters who cannot eat meat. The quinoa and the oat bran are processed into the instant granules by the preparation method, so that the problems of rough taste of the oat bran as well as inconvenience for eating the quinoa are thereby overcome.

The invention discloses a permeation type preparation method of medicinal fragrant black tea. The method comprises the steps of performing fixation, withering, rolling, fermenting and drying for preparing black tea. The method is characterized in that the fermenting step comprises the following sub-steps: (1) drying traditional Chinese medicines in the sun, boiling the traditional Chinese medicines and water according to a weight ratio of 1:10, cooling, and boiling in warm water with temperature of 70-90 DEG C for 15-20 minutes to obtain soup; (2) filtering out pure soup; (3) freezing for cooling the pure soup to 1-5 DEG C; (4) frying in a hot pan for 18-20 hours; during frying, keeping the tea leaf temperature to be 80-90 DEG C after a semi-dry state of tea leaves is changed to a dry state, and performing intermittent spray type stir-frying by enabling the pure soup to be opposite to the tea leaves according to a weight ratio of the tea leaves to the pure soup being 10:2. A permeation type preparation method of litsea cubeba black tea is implemented in the same way. The method has the advantages that the traditional Chinese medicines and the flower fragrance are absorbed, baked and fermented while being sprayed during stir-frying in the hot pan, the pure soup can permeate into the surfaces of the tea leaves and is molten in the tea leaves, and the effects of the black tea can be brought into full play when the black tea is brewed.

The invention relates to hibiscus esculentus compound health vinegar and a production method thereof, belonging to the technical field of health foods. The formula of the hibiscus esculentus compound health vinegar comprises the following components in mass by ratio: 200-300g of hibiscus esculentus, 80-100g of apples, 25-30g of hawthorn, 30-40g of fresh ginger and 30-35g of garlic. The production method comprises the following steps: putting all materials such as the hibiscus esculentus, apples, hawthorn and garlic into a pot, adding 1500ml of water to boil, then, boiling for 35-40 minutes by using slow fire, filtering by using cheese cloth to remove residues to prepare 500ml of juice, and mixing the juice with 500g of original vinegar, 100g of honey and 100g of white sugar. According to nutritional components of all foods and physiological characters of special functions to human bodies, the formula is scientifically formed, and the health functions of table vinegar and physiological alkaline components of various foods for human bodies in degradation of uric acid are fully played out. The hibiscus esculentus compound health vinegar has the health care effects of helping digestion and absorption, enriching Yin and nourishing kidney, benefiting the spleen and lubricating the intestines, supporting Yang and tonifying Yin, and degrading uric acid and so on, and is extremely popular for people.

The invention belongs to the technical field of photocatalytic application of new materials, and particularly relates to a porous covalent triazine framework hollow microsphere as well as a preparation method and application thereof, a hard template stepwise polycondensation method is adopted to prepare the porous covalent triazine framework hollow microsphere with stable structure, low collapse rate and independent hollow structure, the porous covalent triazine framework hollow microsphere has excellent photocatalytic hydrogen production performance when being applied to visible light catalytic hydrogen production, thereby solving the technical problems that the covalent triazine framework hollow microsphere is not an independent hollow structure and the hydrogen production rate is poor in the prior art.

The invention discloses a heat pump drying method for marinated betel nuts. The method comprises an initial stage, a drying stage and an ending stage, and high-temperature and low-humidity drying and normal-temperature and high-humidity tempering are combined for drying the betel nuts circularly; and finally, the betel nuts are post-treated in a low-temperature and high-humidity environment, and thus the taste of the betel nuts is remarkably improved. It is shown by a multi-stage circulating drying experiment result that the betel nuts can be well promoted to be tasty through normal-temperature and high-humidity tempering, the dehumidification purpose can be achieved rapidly through short-time high-temperature and low-humidity drying, and serious incrustation of the surface of marinade is prevented; compared with traditional marinated betel nuts obtained after being dried in shade, the marinated betel nuts are more aromatic; the purposes of shortening the drying time and improving the production efficiency are achieved; and the obtained marinated betel nut drying technique has important significance for the production practice and the realization of automatic production.

The invention relates to a method for preparing a biological fermentation feed. The method comprises the following steps of: inoculating blue mould and rhizopus to a solid fermentation medium taking pomace as a main raw material for culturing; inoculating saccharomycetes and lactic acid bacteria to the mixed mouldy bran of the fermented blue mould and rhizopus; and after fermentation, drying and crushing. Compared with the prior art, the quality of the feed is improved under the fermentation of the mixed microbial fermentation agent. After the compound microbial agent with specific combination is used, the soluble revertose and crude protein of the feed are improved, the crude fibre and lignin of the feed are reduced, and thus, the acquired biological fermentation feed is high in palatability and has the fragrance of yeast and lactic acid fermentation.

A preparation method for instant kudzuvine root flavone medicinal granule is characterized in consisting of the following components, the dosage of which is measured by weight: kudzuvine root slurry takes up 70 to 90, skim milk takes up 5 to 15, wild honey takes up 2 to 8, citric acid takes up 0.2 to 0.8, kudzuvine root isoflavones, and the kapok sugar content 2-8 of which is 48 percent, takes up 0.2 to 0.8. The materials are blended, mixed, aged and grinded and then the instant kudzuvine root flavone medicinal granule is made. The invention overcomes the shortcomings that the existing kudzuvine root flavone products are not convenient to eat and the medical(health care)value of the kudzuvine root is not effectively used and so on. The instant kudzuvine root flavone medicinal granule manufactured by the method of the invention is drinkable when added with mild water and watered evenly. The color and luster of the product is light yellow, even and consistent, and has the function of health care.

The invention discloses a hyroxy-pyridone derivative with multiple biological activities. The hyroxy-pyridone derivative has any of the following general molecular formulas (please see the specifications), wherein in the general molecular formula 1, R refers to CH2C6H5 or CH3 or CH(CH3)2 or CH(CH3)CH2CH3 or CHCH2(CH3)2 or CH2CH2SCH3, and R' refers to an alkyl radical or a hydrocarbon oxygroup; in the general molecular formula 2, R and R' refer to CH2C6H5 or CH3 or CH(CH3)2 or CH(CH3)CH2CH3 or CHCH2(CH3)2 or CH2CH2SCH3. The invention further discloses a preparation method of the hyroxy-pyridone derivative. The hyroxy-pyridone derivative can be used as a tyrosinase inhibitor or used for retaining freshness of cosmetics or foods.

The invention discloses a health care sweet potato pastry and a preparation method thereof. The health care sweet potato pastry comprises raw materials including fresh sweet potatoes, kudzu vine root, sticky rice, coriander, sweet potato leaves, aloe, hawthorn, yacon, roxburgh rose, leech, pleurotus pulmonarius, moyeam tea and robinia honey. In the preparation method for the health care sweet potato pastry, the fresh sweet potatoes are made into high-purity sweet potato protein powder through an activated carbon suction filtration method, the content of protein in the obtained sweet potato protein powder is larger than 95%, the content of dietary fiber in dietary fiber powder obtained through alkaline cooking and steam explosion methods by utilizing sweet potato waste residue remaining after the extraction of the sweet potato protein powder is larger than 91%, and the ratio of soluble dietary fiber is larger than 19%. The health care sweet potato pastry can avoid physical complaints caused by the eating of plenty of sweet potatoes and can have the effects of reducing blood fat and blood pressure; the effect of preventing atherosclerosis can be achieved by long-terming eating of the pastry, and the health care sweet potato pastry is delicious in taste and free of toxic and side effects.

The invention discloses a soap, in particular relates to a bactericidal and anti-infection soap. The bactericidal and anti-infection soap comprises the following raw materials in percentage by mass: 50% of soap base, 10 to 18% of rose essential oil, 6 to 8% of mint essential oil, 10 to 20% of coptis root, and 20 to 30% of indigowoad leaf. The bactericidal and anti-infection soap is convenient to use, low in production cost, good in bactericidal effect, strong in detergency and fragrant, and does not have any stimulation to skin.

Fermentation of longan wine is carried out by drying fresh longan by carbon fire, peeling, taking out dried flesh, adding into 3-5time water, heating and boiling for 20-30mins, cooling, mixing with 0.5-0.7time red-wine grain, laying aside in jar to ferment for 50-70days, squeezing wine juice and filtering. It is simple, cheap and nutritious, and its tastes good.

The invention discloses a preparation method of roxburgh rose juice and roxburgh rose wine. The roxburgh rose juice is prepared by the following production processes: rinsing, screening, juice squeezing, clarification stirring, primary filtration, sterilization, freezing and secondary filtration. The roxburgh rose wine is prepared by the following production processes: rinsing, screening, juice squeezing and primary fermentation, secondary fermentation, clarification stirring, primary filtration, sterilization, freezing and secondary filtration. The prepared roxburgh rose juice has high nutrient content, unique flavor, fresh and cool taste, rich vitamins, amino acid and superoxide dismutase SOD, and low sugar, can be directly drunk or diluted for drinking and has relatively good health efficacy, the nutrient contents are sufficiently released and are easily absorbed by a human body, and the utilization rate of roxburgh rose fruits is high; the roxburgh rose wine is rich in vitamins, amino acid and superoxide dismutase SOD and has the fruit flavor of the roxburgh rose fruits as well as the efficacies of refreshing and helping produce saliva and slake thirst after being drunk, the contents of vitamin C and vitamin P are far higher than the contents of other fruit wine, and the alcoholic strength is 11-13 degrees; the roxburgh rose juice and the roxburgh rose wine have the efficacies of preventing cancers, helping digestion, relieving tedium and delaying senescence.

The invention discloses a preparation method for a dried orange peel. The preparation method comprises the steps of boiling an orange for 30 to 35 seconds at the temperature of 90 to 95 DEG C, and peeling the orange to obtain an orange peel; performing steam drying on the orange peel. According to the steam drying method, when the steam drying is performed for one time, the drying temperature is 65 to 70 DEG C, and the drying time is 6 to 6.5 hours; when the steam drying is performed for two to five times, drying temperature of the first time is 85 to 90 DEG C, drying temperature of the subsequent times is decreased progressively, drying temperature of the last time is 65 DEG C, and drying time of each time is 1 to 2 hours. The dried orange peel prepared through the method does not contain sulfur dioxide, is high in volatile oil content, is unlikely to be volatilized, can be in accordance with a pharmacopeia standard in the next year under the cool storage condition, and has an important clinical pharmaceutical value.

The invention in particular relates to a processing method and a product of flower crisp chips. The product is characterized by comprising the following raw materials in percentage by weight: 5%-60% of flower powder, 20%-60% of maize powder, 10%-50% of sticky rice powder, 4%-10% of white granulated sugar, 1.5%-3% of mycose, 0.5%-1.5% of salt and 0.06%-0.15% of composite monosodium glutamate. The product is bright and attractive in color and luster, crispy in mouth feel, salty, sweet and delicious, has specific fragrances of flower varieties, and is suitable for public taste. The flower crisp chips are easy to prepare, easy for industrial production and low in cost, can be used for providing cheap leisure foods for people to meet the healthy consumption requirements of the people, and have a good market prospect.