60results about How to "Bright and transparent color" patented technology

The invention relates to a processing method of a concentrated sugarcane juice. The processing method comprises the following steps: aiming at the difference of the proportions of nutrient contents and flavor substances contained in sugarcane meat and sugarcane skins, respectively processing the sugarcane and the sugarcane skin into a concentrated sugarcane meat juice and a clarified sugarcane skin juice, and mixing and homogenizing to obtain the concentrated sugarcane juice. The processing method comprises the following specific steps: peeling the sugarcane to the obtain the sugarcane meat and the sugarcane skins, firstly carrying out squeezing, enzyme pre-destruction and sterilization, rough filtration, enzymolysis, ceramic membrane ultrafiltration and vacuum concentration on the sugarcane meat, then carrying out squeezing to obtain the concentrated sugarcane meat juice, carrying out enzyme pre-destruction and sterilization, rough filtration, enzymolysis and ceramic membrane ultrafiltration on the sugarcane skins to obtain the clarified sugarcane skin juice, finally mixing and homogenizing the concentrated sugarcane meat juice with the clarified sugarcane skin juice, and carrying out high-temperature instant sterilization, so as to obtain the concentrated sugarcane juice. The concentrated sugarcane juice prepared by virtue of the processing method is clear and transparent, has aromatic flavor and fresh, sweet and delicious taste, the original flavor and nutritional ingredients of the sugarcane are maximally preserved, and precipitation and a turbid phenomenon are avoided in a storage period.

The invention provides an anti-alcohol and liver-protection beverage and a production method thereof. The produced anti-alcohol and liver-protection beverage is sepia, clear and transparent, has the effects of benefiting gall and protecting liver, promoting urination, inhibiting the absorption of the stomach and intestine, and releasing alcoholic toxin, and has orange fragrance, sweet and crisp mouthfeel and slight medicinal odor. The anti-alcohol and liver-protection beverage is prepared from the following raw materials in percentage by weight: 15 percent of kudzuvine root, 10 percent of capillary wormwood herb, 10 percent of pueraria flower, 10 percent of grosvener siraitia, 10 percent of tamarind, 10 percent of bitter orange, 10 percent of hovenia dulcis thumb, 10 percent of liquoric root, 15 percent of tangerine peel, 5 percent of pectin and 3 percent of mint. The raw materials are washed, crushed, soaked, heated, filtered, clarified, flavored, filtered to remove gel, sterilized and filled to obtain the finished product.

The invention aims to provide a pomegranate fruit vinegar drink and a production process thereof aiming at nutrient components of pomegranates and a drink form of fruit vinegar by using the conventional local specialty, namely the national geographical indication product (Lintong pomegranates). The pomegranate fruit vinegar drink can retain the original nutrient components of the Lintong pomegranates and has health-care and food therapy functions. The drink comprises pomegranate raw juice, pomegranate puree, pomegranate puree vinegar, water, honey and sugar, and can also comprise one of black tartary buckwheat or kudzuvine root, or a combination of the black tartary buckwheat and the kudzuvine root. Food additives such as citric acid, aspartame, potassium sorbate, sunset yellow, a flavoring essence and the like can also be added into the drink. The production process comprises the following steps of: selecting a raw material, namely pomegranates; cleaning and husking; rinsing; removing residual skins and diaphragms; crushing and juicing; adding active dry yeast; performing alcoholic fermentation; separating and taking wine; adjusting ingredients; performing acetic fermentation; sealing and aging; adding the water, the honey, the sugar and the like; adding the additives; filtering; filling; sterilizing; and thus obtaining a finished product.

A processing method of a sugarcane juice solid beverage comprises the following steps: filtering a sugarcane juice by allowing the sugarcane juice to sequentially go through a drum sieve and a curved sieve in order to obtain a coarse filtration sugarcane juice; heating the coarse filtration sugarcane juice to 90-100DEG C, maintaining the temperature for 1-2min, and rapidly cooling to obtain an enzyme killed sugarcane juice; carrying out ultrafiltration clarification on the enzyme killed sugarcane juice by adopting a multistage ceramic membrane ultrafiltration system with the membrane aperture of 0.02-0.10[mu]m; carrying out evaporative concentration on the clarified sugarcane juice to obtain a sugarcane juice concentrate; sending the sugarcane juice concentrate to a vacuum sugar boiling pan, and carrying out further evaporative concentration to obtain a massecuite; and stirring the massecuite until caster sugar appears, pouring the massecuite into a die, cooling to room temperature, cutting to form blocks, drying, and packaging to obtain a finished product. The sugarcane juice solid beverage prepared in the invention can be instantly drunk after dissolution in hot water, and the dissolved solid beverage has cleared and transparent color, rich fragrance and sweet and tasty taste, and well maintains the original nutritional components and flavor substances of sugarcane.

The invention provides natural syringa microphylla flower perfume and relates to single flower aroma type natural syringa microphylla flower perfume. The natural syringa microphylla flower perfume is composed of the following components in parts by volume: 0.9-4.5 parts of syringa microphylla natural essential oil, 0.07-0.4 part of sweet orange oil, 0.05-0.33 part of geranium essential oil, 0.05-0.33 part of rosemary essential oil, 0.05-0.33 part of tea tree oil, 0.09-0.45 part of sandalwood essential oil and 93.66-98.79 parts of ethanol with the volume concentration of 95%, wherein the syringa microphylla natural essential oil is extracted from syringa microphylla flowers by adopting a water steam distillation method. The natural syringa microphylla flower perfume provided by the invention is clear is color and luster, and smooth and soft in aroma; the dispersion of aromas of all spice components in the perfume is harmonious and stable; a main aroma of the syringa microphylla flowers is highlighted in the single flower aroma type natural syringa microphylla flower perfume; the aroma keeping time can be up to 3-5 days.

The invention discloses a green tea wine which comprises the following components in parts by weight: 20-30 parts of green tea, 40-50 parts of fruits, 10-15 parts of flos chrysanthemi, 3-5 parts of folium nelumbinis, 3-5 parts of folium mori, 3-5 parts of honeysuckle flowers, 3-5 parts of medlar, 3-5 parts of fructus momordicae, 3-5 parts of herba menthae, 3-5 parts of red dates, 20-30 parts of white granulated sugar, 1-2 parts of citric acid, 1-3 parts of active dry yeast and 150-300 parts of deionized water. The green tea wine disclosed by the invention has the taste of the green tea and wine, is unique in flavor, has the effects of clearing liver and improving vision as well as boosting spirit and calming nerves, and can improve the living quality of a drinker.

The invention discloses rice wine and a production process thereof. Based on traditional production processes of low-alcohol rice-flavour liquor, the formula and production process are improved; thus the product not only has the style of rice-flavour liquor, but also has glutinous rice flavor; and nutritional components are maintained as many as possible. Liquor is prepared by using rice and glutinous rice according to a certain proportion through a production process of rice-flavour liquor. Additionally, part of glutinous rice is steamed, fermented, sterilized, and filtered to obtain glutinous rice wine. The two kinds of wine are blended according to a certain proportion to form rice wine with local characteristics.

The invention discloses a processing device for a sugarcane juice solid drink. The processing device comprises sugarcane juice rough filtration equipment, a first heat exchanger, a second heat exchanger, multistage ceramic membrane ultrafiltration equipment, falling-film three-effect vacuum evaporation equipment, vacuum concentration equipment and drying-forming equipment, wherein the sugarcane juice rough filtration equipment comprises a drum sieve, a curved sieve and a roughly filtrated sugarcane juice storage box; a clarified sugarcane juice box is connected between the multistage ceramic membrane ultrafiltration equipment and the falling-film three-effect vacuum evaporation equipment; the falling-film three-effect vacuum evaporation equipment comprises a falling-film first-effect vacuum evaporation tank, a falling-film second-effect vacuum evaporation tank and a falling-film third-effect vacuum evaporation tank; a sugarcane slurry box is connected between the falling-film three-effect vacuum evaporation equipment and the vacuum concentration equipment; the vacuum concentration equipment comprises a sugarcane boiling tank and a water jet condenser. The sugarcane juice solid drink prepared by the processing device disclosed by the invention can be drunk after being dissolved with hot water, is clear and transparent in colour, strong in fragrance, and fresh, sweet and delicious in taste, as well as keeps the original nutritional ingredients and flavour substances of the sugarcane well.

The invention provides a method for parallel production of sugarcane concentrated juice and sugarcane drinking water by multi-stage films. The method comprises the steps as follows: enabling sugarcanes to be subject to blanching enzyme deactivation, pressing and juice extracting and crude filtering sequentially, to obtain crudely filtered sugarcane juice; ultra-filtering and cleaning the crudely filtered sugarcane juice by a first ceramic film to obtain clear sugarcane juice; concentrating the clear sugarcane juice by an organic nano-filtration film to obtain a nano-filter clear solution and a nano-filter concentrated solution; ultra-filtering the nano-filter concentrated solution by a second ceramic film, sterilizing and filling sterilely to obtain the sugarcane concentrated juice; purifying the nano-filter clear solution by an organic reverse osmosis film to obtain a reverse osmosis clear solution; ultra-filtering and sterilizing the reverse osmosis clear solution by a third ceramic film, and filling sterilely to obtain the sugarcane drinking water. Based on the integration of film process separation, concentration, cold sterilizing and other functions, the high-quality sugarcane concentrated juice and sugarcane drinking water are produced in parallel with sugarcanes as a raw material, and the optimization of products and comprehensive utilization of sugarcane resource are prompted.

The invention discloses kiwi fruit distilled liquor and a production technology thereof. The production technology comprises the technological steps of fruit juice preparation, zymocyte activation, fruit juice fermentation, clarification, filtration, distillation and ageing, to be specific, the ripe kiwi fruit is juiced; sulfur dioxide and pectinase are added to the fruit juice; meanwhile, the zymocyte is screened and activated, a two-stage fermentation process is utilized and the fermentation technological parameters are improved, so that the fermentation effect is more thorough; the two-time distillation treatment is adopted to gradually improve the alcoholic strength of the distilled liquor; impurities are removed from the distilled liquor; aroma substances are extracted, so that the aroma of the distilled liquor is purer. Therefore, the aroma and the flavor of the kiwi fruit can be retained while the taste of the distilled liquor is improved; the distilled liquor is transparent and clear; proved by experiments, even in the case of long-term storage or poor storage conditions, the distilled liquor can be still kept stable in quality and deposit-free.

A Chinese medicine in the form of oral liquid for treating the chronic pain caused by the peripheroneural damage is prepared from 5 Chinese medicinal materials including asarum herb, notoginseng, American ginseng, tremella, and pilose asiabell root on achyranthes bidentate through extracting polyose substances separately. The extracted polyose components have the function of repairing the nerve ending causing the chronic pain and contain no inhibitor on the nervous centralis. Its advantages are high curative effect, quickly taking its effect and no toxic by-effect.

The invention discloses sugar-free making enzymolysis technology of mulberry dry red wine. The mulberry dry red wine is made by mainly adopting the enzymolysis technology and selecting medicinal and edible fresh mulberries as the main materials and mulberry leaves, corn stigmas, manyflower solomonseal rhizome and spina date seeds as the auxiliary materials, wherein the fresh mulberries are unnecessary to be ground, are subjected to sterilization treatment and are put in a pot to be fused with cellulase. The technology is characterized by hydrolyzing or degrading cellulose, a component of plant cell walls, by utilizing the high specificity of enzyme reaction to destroy the cellulose cell walls connected by 13-d-glucosidic bonds and 4-13-glycosidic bonds to expose, dissolve, suspend or peptize the active components in the cellulose cell walls in a solvent, adjusting the PH value, continuously carrying out dissolution, separation and filtration at normal temperature, carrying out diastatic fermentation, separating alcohol juice to obtain pulp mulberry wine and then preparing the high-quality health care mulberry dry red wine with the pulp mulberry wine and traditional Chinese medicine auxiliary material enzymatic hydrolysate in proportion. Any sucrose, food coloring and preservative are not added in the whole process of the enzymolysis technology, so that the enzymolysis technology is simple and practicable, is low in cost and has high efficiency.

The present invention discloses an apparatus for continuously processing litchi. The apparatus comprises a scraper plate elevator, a litchi branch removing machine, a litchi branch clamping machine, an elevator, a hairbrush cleaning machine, a fruit washing machine, a roller type fruit brushing machine, a litchi skinning machine, a screw elevator, a stoning beating machine, a screw pump, a beating filter, a belt type presser, a first storage tank, a precision filter, a second storage tank, a plate type sterilization machine, and an aseptic filling machine which are successively connected. A third storage tank and a vacuum concentrating device are also disposed between the precision filter and the second storage tank. According to the apparatus, various machines which are mutually uncorrelated are connected to be a production line, manual operation is replaced by mechanical operation, the integral operation time is reduced, so that litchi enzymatic reaction is too late to occur, the enzymatic reaction caused by long processing time during a traditional litchi processing process is prevented, the enzyme deactivation process is saved, and nutrient compositions and flavor substances in litchi processed products are well preserved.

The invention relates to a technical process of snow pear condensed juice. The snow pear condensed juice is processed by the following six steps: deactivating an enzyme; juicing; coarsely filtering; carrying out ultrafiltration by a ceramic membrane; concentrating in vacuum; and carrying high-temperature instantaneous sterilization by taking snow pears as a raw material. The snow pear condensed juice obtained by the invention is clear and transparent in color, strong in fragrance and sweet and tasty in flavor, the original flavor and nutritional components of the snow pears are maintained, and no precipitates are separated out and the turbidity is not generated in the storage period.

The invention belongs to the technical field of wine making, and provides black grain wine and a brewing method thereof. The black grain wine provided by the invention consists of the following components in parts by weight: 30-50 parts of sorghum, 5-10 parts of black glutinous rice, 5-10 parts of black rice, 3-8 parts of black corn, 1-5 parts of triticale, 0.5-3 parts of black jujubes, 0.5-3 parts of black sesame, 0.5-2 parts of watermelon peel, 3-8 parts of red beans, 1-5 parts of waxberries, and 0.1-1 part of tamarind fruits. The preparation method comprises the following steps: crushing the sorghum, the black glutinous rice, the black rice, the black corn, the triticale, the black sesame and the red beans, performing mixing, adding water, and performing boiling and concentrating to obtain a wet mixture; grinding the watermelon peel, the waxberries and the tamarind fruits, adding water, and performing boiling and concentrating to obtain a fruit paste; and adding water into the wet mixture, performing secondary boiling, spreading and airing the boiled material to room temperature, adding yeast powder to obtain a to-be-fermented material, and performing fermentation treatment anddistillation treatment to obtain base liquor, soaking the fruit paste in the base liquor for 30 days, and performing filtering and filling to obtain the black grain wine. The technical scheme solves the problems of poor color and luster and poor taste of black wine in the prior art.

The present invention discloses a rosa roxburghii drink having good mouthfeel and a preparation method thereof. The rosa roxburghii drink comprises a rosa roxburghii juice, sulfur dioxide, citric acids, high fructose corn syrup, sucrose and water. The preparation method is as follows: rosa roxburghii fruits are washed clean, the washed rosa roxburghii fruits are crushed, the crushed rosa roxburghii fruits are then pressurized, and a juice is collected; the juice is sealedly put still in a pool for 7 days; then gelatin is added for a treatment; then the juice is filtered to obtain the rosa roxburghii juice; the rosa roxburghii juice, sulfur dioxide, citric acids, white granulated sugar and water are mixed according to ratios, the mixture is stirred evenly, the stirred mixture is disinfected, and the disinfected mixture is packaged to obtain the finished products. The products are clear and transparent in color and luster, moderate in sweetness and sourness, full in sweet taste, better in flavor, and rich in nutrition, and contain a large amount of human body essential carbohydrates, vitamins and trace elements. Besides, the method is simple in technology and easy to a scale production. Experimental results show that the rosa roxburghii has protective effects on hepatotoxicity caused by aminopyrine and nitrite and liver cancer, and has prevention and treatment effects for lead poisoning. The rosa roxburghii drink can be used as an auxiliary medicament for preventing and curing the lead poisoning, and is better in lead expelling effects and free of toxic and side effects.

The invention discloses natural sytinga microphylla flower perfume and relates to single-flower-fragrance-type natural sytinga microphylla flower perfume. The natural sytinga microphylla flower perfume is prepared from the following ingredients in parts by volume: 0.9-4.5 parts of sytinga microphylla natural essential oil, 0.07-0.4 part of sweet orange oil, 0.05-0.33 part of geranium essential oil, 0.05-0.33 part of rosemary essential oil, 0.05-0.33 part of tea tree oil, 0.09-0.45 part of sandalwood essential oil and 93.66-98.79 parts of 95% (volumetric concentration) ethanol, wherein the sytinga microphylla natural essential oil is extracted from sytinga microphylla flowers by adopting a steam distillation method, and durian peels are added during extracting. The natural sytinga microphylla flower perfume disclosed by the invention is transparent and clear in color and luster and delicate and gentle in fragrance, the emission of fragrances of various perfumes is harmonious and stable, the main fragrance of the sytinga microphylla flowers of the single-flower-fragrance-type perfume is outstanding, and the fragrance duration can reach 10 to 15 days.

The invention relates to the fields of plant traditional Chinese medicine healthcare and cosmetics and particularly relates to composite essential oil for relieving shoulder and neck ache and a preparation method of the composite essential oil. The composite essential oil for relieving shoulder and neck ache is prepared from the following raw materials in parts by weight: 2-8 parts of peppermint essential oil, 1-6 parts of bergamot essential oil, 1-6 parts of rosemary essential oil, 1-8 parts of eucalyptus essential oil, 1-7 parts of cypress essential oil, 1-8 parts of ginger essential oil, 55-80 parts of sweet almond oil and 5-15 parts of wheat germ oil. The composite essential oil provided by the invention belongs to pure plant distillation extraction essential oil, and no preservativesand other chemicals are required to be added; the composite essential oil is clear and transparent in color, fragrant, and gentle and nonirritating to skin, and has the effects of relieving muscular rigidity, dredging meridians and activating blood, refreshing mind and the like.

The invention provides a processing method of bean starch vermicelli and bean starch noodles. The processing method comprises the following steps of: cleaning sweet potatoes, peeling, crushing into uniform paste by a machine, screening with a 20-mesh screen, separating upper-layer yellow powder and water to obtain starch, purifying and removing impurities by a machine, adding mineral water according to a water content of 30%-40%, stirring by a machine, and forming by extruding, stewing with steam; putting in a refrigeration house for 2 hours and cooling to 1 DEG C below zero to 30 DEG C below zero, wherein the cooling step replaces the step of adding alums in the traditional preparation process of bean starch noodles and play a solidification function; dewatering the bean starch noodles, dry in the sun till the water content reaches 12%-14% to finally obtain the qualified product. The bean starch noodles prepared by the processing method are in the shape of spiral pearls, have bright and transparent color, smooth and ductile taste, good elasticity and excellent mouthfeeling and are green food free of any additives.

The invention discloses a preparation method of sugarcane grape composite fruit wine, and belongs to the field of fruit vinegar preparation. The preparation method comprises following steps: sugarcaneprocessing and enzymatic hydrolysis are carried out; grape enzymatic hydrolysis is carried out; saccharomyces cerevisiae is added for mixed fermentation; and filtering, refrigeration, and aging are carried out. The sugarcane grape composite fruit wine is transparent and clear, is thick in fragrance, and possesses the special wine fragrance of sugarcane and grape; the nutrients of sugarcane are maintained preferably; no precipitation or turbidity generation is caused in storage; and product stability is high.

The invention discloses a preparation method of a gamma-aminobutyric acid tea wine. The preparation method comprises the following steps of (1) withering; (2) anaerobic treatment: carrying out vacuum nitrogen charge treatment on withered fresh leaves for 3h, then, spreading the withered fresh leaves to be cold at room temperature and carrying out aerobic treatment for 2h, and repeatedly treating in such a way 2-3 times to enrich gamma-aminobutyric acid; (3) juicing; (4) clarifying: leaching, then, filtering to obtain a tea soup, adding chitosan with the mass-to-volume ratio of 2% into the tea soup, stirring, clarifying for 30min, and centrifuging under the condition of 7000rpm to obtain a clarified tea soup; and (5) tea wine preparation: mixing the tea soup and white wine according to the volume ratio of 4:1 to 10:1 to obtain a GABA (Gamma-Aminobutyric Acid)-rich tea wine. The preparation method disclosed by the invention is simple and short in preparation period. Due to the adoption of anaerobic enrichment, the content of GABA in the tea is increased; fresh tea leaves are directly juiced, so that the extracting efficiency of effective components in the tea leaves is increased; the product GABA-rich tea wine has the composite fragrance of green tea and wine and is a soft and refreshing high-quality green tea wine; and the gamma-aminobutyric acid tea wine not only has the inherent flavor of the white wine, but also has the faint scent of the tea and the health care function of GABA.

The invention discloses a Yunnan rice noodle which comprises fresh rice noodles and a self-heating vessel. A preparation method of the fresh rice noodles includes the steps: boiling the rice noodles with the water content of 12-48% for 3-10 minutes at the temperature ranging from 60 DEG C to 95 DEG C; braising the boiled rice noodles for 10-30 minutes at the temperature ranging from 50 DEG C to 80 DEG C; rinsing the braised rice noodles for 1-5 minutes at the temperature ranging from 12 DEG C to 21 DEG C to obtain the fresh rice noodles; filling bags with the fresh rice noodles; adding nutrient solution; performing sealing and sterilization. The Yunnan rice noodle has the advantages that the fresh rice noodles can be packaged and sold in the self-heating vessel, and the Yunnan rice noodle can be effectively popularized and is conveniently eaten by people.

The invention discloses qi depression relieving and digestion promoting banana and red date wine. The wine is made from, by weight, 105-115 parts of red date, 6-8 parts of banana, 5-7 parts of pumpkin, 2-3 parts of kumquat, 3-4 parts of sea cucumber, 1-2 parts of garlic, 1-1.2 parts of rhizoma atractylodis, 0.8-0.9 part of coptidis rhizoma, 0.7-0.9 part of radix scutellariae, 0.6-0.8 part of angelica sinensis, sake, orange flower honey, pectinase and an appropriate amount of dried yeast. Red date serves as the main material, banana and the like serve as the auxiliary materials, and red date and banana both have various ingredients beneficial to human bodies and have good nutrient and medical value; in the process of main fermentation and later fermentation, sake is added to a red date wine base, the finished wine is harmonious and coexistent in fruit flavor and wine flavor, mellow in taste, full in wine body and clear and transparent in color and luster; various materials are soaked in sake, and therefore the wine is more comprehensive in nutrient and has qi depression relieving and digestion promotion health care functions.

The invention provides a making method of capelin caviar. The caviar consists of the following components of roe, spice fluid, condiments, copper gluconate and a preservative. The caviar is made through the following steps of performing pretreatment: performing salt treatment on fresh roe; performing extraction so as to obtain the spice fluid: taking the following components in parts by weight of purple perilla, fresh ginger, hot peppers, cinnamon bark, cloves, garlic, amomum cardamomum, star aniseeds, fructus tsaoko and Chinese prickly ash, performing decoction for 2-4 times, performing filtration, combining filtrate so as to obtain the spice fluid; performing preparation: taking the roe after the salt treatment and the spice fluid, in parts by weight, performing steaming, performing filtration, performing screening to obtain average-grain roe, taking the average-grain roe, the condiments and the copper gluconate in parts by weight, performing steaming, adding a preservative, and performing uniform mixing so as to obtain the caviar; and performing preservation: placing the caviar in the shade, performing packaging, performing sterilization, performing warehousing, and performing preservation. According to the caviar prepared by the making method disclosed by the invention, high nutrient value of the roe is reserved, the fishy taste and foreign taste are removed, the fresh-keeping time of the caviar is prolonged, the caviar is prevented from being deteriorated in a short time, and the mouth feel and the nutrient value of the caviar are not influenced.