152results about How to "Bright green color" patented technology

A method for preparing preserved kiwi fruit by vacuum freeze drying. The method comprises steps of: peeling and slicing kiwi fruit, immersing the kiwi fruit in color protecting liquid, and then placing the kiwi fruit in a hardening liquid for hardening; after hardening, conducting an ultrasonic pretreatment in liquid glucose; and then successively carrying out vacuum sugar permeability, prefreezing, vacuum freeze drying, and packing to obtain the preserved kiwi fruit. According to the present invention, glucose lactone is added into a calcium chloride hardening liquid to coagulate protein in the fruit pieces and significantly improve hardening effect. The ultrasonic pretreatment and vacuum sugar permeability avoid a heat treatment process of rapid heating for a long time or short time, so that the kiwi fruit slices are still bright green (quite similar with an original fruit color). Vacuum freeze drying on the kiwi fruit realizes a high nutrient conservation rate.

The invention relates to a production method for an environment-friendly soilless lawn carpet, which mainly comprises the following steps: laying a waterproof layer, nonwoven fabric, a wadding fiber layer and a nutrition substrate layer in sequence; seeding grass seeds, coating with the nonwoven fabric and then laying vermiculite or zeolite particles; and finally periodically watering and fertilizing during the incubation period. The lawn carpet produced by the invention has short lawn forming time, labor conservation, low labor intensity, low management cost, high lawn purity, no weed, complete root system, good grass quality, uniform thickness, easy survival after transplantation, convenient management, and reeling and cutting property, and overcomes the defects of the prior lawn such as bad applicability and easy rupture. The produced lawn carpet has the advantages of long green period, fresh and green color, strong resistance, light mass, degradability, convenient maintenance convenient transportation and the like, and can be widely applied to the afforestation or the decoration of public places, airports, office buildings, residential building roofs and the like.

The invention discloses a processing method of chestnut-flavor green tea, comprising the following processing flows of: a, picking fresh leaves; b, standing, turning and stirring the fresh leaves; c, de-enzyming; d, rolling; e, drying; f, secondarily rolling; g, primarily baking; h, sufficiently baking; and I, extracting flavor. Compared with the prior art, the chestnut-flavor green tea produced by using the processing method has the advantages of high quality, compact, fine and uniform tea strip appearance, bright green and lubricant color and luster, strong and durable chestnut flavor, dark green and bright liquor color, fresh, mellow, refreshing and sweet taste as well as light green and uniform-brightness leaf back.

The invention provides a process for preparing barley grass green powder, and comprises sorting, cleaning and sterilizing, cutting into sections, blanching, cooling, drying, and low-temperature airflow comminuting. The invention can fully utilize nutritional substances which exist in the barley grasses. The invention has extensive usages, which not only can be used as beverages, but also can be used as the natural pigment and plant fiber extender to be charged in the flour, and improves the nutritive value of flour and vitamin contents. The invention further provides the process for preparing barley green flour.

The invention relates to a processing technology for Anji white tea. The processing technology comprises following steps of (1) picking fresh tea leaves with one bud and one leaf and / or one bud and two leaves after spring equinox and before grain rain; (2), spreading, namely spreading the tea leaves away from light, wherein the environment temperature is 10-20 DEG C, the environment humidity is 70-85%, and the time is 3-5 hours; (3) fixation, namely performing the fixation for 1-1.5 minutes at 450-500 DEG C; (4) cooling, namely after the fixation is finished, cooling down the tea leaves within 30-60 seconds; (5) tidying tea strips for 4-6 minutes at 160-170 DEG C; (6) removing tips for 8-12 minutes at 115-120 DEG C; (7) firstly drying for 6-7 minutes at 110-120 DEG C, and drying again for 4-5 minutes at 120-130 DEG C; (8) tidying to remove yellow sheets and impurities. The tea prepared by adopting the processing technology is similar in shape of orchid, has the light green and fresh color and luster, has white leaves, green veins, golden edges and uniform leaf bottoms, and tea soup has the high and lasting aroma, has the slightly milk or orchid taste, is light green and transparent, is bright and sweet after taste, and has the superior quality.

The present invention relates to the preparation process of one kind of superfine green tea powder. The preparation process includes spreading fresh tea, steam deactivating enzyme, hot blast dewatering, kneading, re-drying, coarse crushing and final superfine crushing. The steam deactivating enzyme and the hot blast dewatering reduce the water content of tea to 58-62 %, and kneading has one cell breaking rate of 10-15 %. The said preparation process can maintain the emerald of tea, and has fast water elimination and reduced loss of tea inclusion.

The kudzu vine root-tea beverage is prepared with kudzu vine root, green tea and water as main material, and sour agent, sugar and perfume as supplementary material. The preparation process includes extracting kudzu vine root and green tea to obtain extracted liquid, mixing in certain ratio, sterilizing, filtering and packing. The kudzu vine root-tea beverage contains several kinds of mineral elements, and has certain health functions of preventing and treating hyperlipemia, coronary heart disease, diabetes and obesity.

The invention relates to a method of improving black tea quality, in particular to a method and a production technique of utilizing optimizing raw materials combination and polymorphic biological enzymes to improve the quality of the traditional black tea. Production cycle is reduced and the quality of the black tea can be improved. Geoherbalism and functionality of black tea products can be guaranteed. Applicability of the black tea products can be enlarged. A defect of similar product modality can be overcome.

The invention relates to a rice seedling raising substrate, in particular to a rice seedling raising substrate taking agricultural and forestal wastes as materials and mechanically transplanting rice seedlings. The forming steps of the rice seedling raising substrate of the invention are as follows: organic wastes such as straws are taken as raw materials, fermented by various beneficial microorganisms, and prepared into an organic substrate with a fertilizer slow release and caking agent and a water retention agent. The rice seedling raising substrate has strong stress resistance and strong compatibility with mechanical rice transplanting technology, and makes the rice seedlings have good quality; and the technology of raising the rice seedlings by the substrate is simple, and has low cost and high success ratio.

The invention discloses a phagostimulant for dairy cattle. The phagostimulant comprises the following components in parts by weight: 5 to 15 parts of pericarpium citri reticulatae, 5 to 15 parts of hawthorn, 10 to 15 parts of rhizoma kaempferiae, 5 to 10 parts of lysimachia sikokiana, 1 to 5 parts of anise, 1 to 5 parts of fennel, and 1 to 10 parts of rhizoma dioscoreae. The phagostimulant is applicable to the whole breeding process of the dairy cattle; the phagostimulant can improve the feed palatability, gives help to open the appetite of the dairy cattle, improves the food consumption of the dairy cattle, promotes the digestive absorption and utilization of the feed, improves the immunity and anti-stress capacity of the dairy cattle, reduces the loss of the weight at the peak time in milk production, and also can improve the smell of the milk, as well as improves the quality of the milk. The phagostimulant for the dairy cattle is out of any antibiotics and chemicals and free from residues, can be taken for a long time, brings no drug resistance, and is safe and effective.

The invention relates to a sterile cultivation method for algae, in particular to a sterile cultivation method for enteromorpha. Firstly, enteromorpha seedlings are washed 2-3 times, and the surfaces of the enteromorpha seedlings are absorbed dry; secondly, three antibiotics including the penicillin G, the neomycin and the polymyxin B are added into a VSE nutrient solution to be prepared into an antibiotic nutrition solution; thirdly, the enteromorpha seedlings are placed in the antibiotic nutrition solution, the cultivation temperature ranges from 18 DEG C to 25 DEG C, the illumination intensity ranges from 130mumol / m<2>*s, the photoperiod is 12L:12D, the enteromorpha seedlings are cultivated in an inflation mode, and the antibiotic nutrition solution is replaced every 3-6 days until the enteromorpha seedlings grow into mature algae. The sterile cultivation is carried out on the enteromorpha collected in the field in a laboratory, the enteromorpha is tested and has no infectious microbe growth, and accordingly the accuracy of the later experiment results of the enteromorpha is greatly improved. The sterile cultivation method is easy to operate, the enteromorpha cultivation system does not need to be changed, raw materials are easy to obtain, price is low, and cost is low.

The invention discloses a white tea and a processing method thereof. The processing method comprises the following steps: (1) picking fresh leaves; (2) indoor combined withering: alternately carrying out indoor illumination withering and indoor natural withering: performing indoor illumination withering at first, adjusting the illumination strength in a range of 8500 to 21000 lux, controlling the illumination time in a range of 20 to 50 minutes in each time, then performing indoor natural withering, controlling the time in a range of 4 to 12 hours for each time, and repeating the indoor combined withering for 3 to 7 times, wherein the final water content of withered leaves is 18 to 28%; (3) carrying out vacuum low-temperature drying until the water content is in a range of 3.0 to 5.5%. The provided processing method is not influenced by the climate, a stable and controllable environment is provided for the manufacturing of high quality white tea, the quality and stability of white tea can both be improved, and the produced white tea has the advantages of bright and green luster, long-lasting fragrance, mild, thick, smooth and tender taste, immediately settles by brewing, can be brewed for many times, and brings pleasure feeling to people.

The invention discloses a planting method for improving the nutritive value of spinach. The planting method includes the following steps: S1, seed pretreatment: beating seeds so as to remove seed coats, repeatedly soaking and rubbing the seeds for 1-3 times to acquire pretreated spinach seeds; S2, germination accelerating of the seeds: covering the pretreated spinach seeds with a bar-shaped article formed by a multi-layer structure, performing germination accelerating treatment to acquire geminated spinach seeds; S3, sowing and seedling raising: embedding a nutriment fertilizer in furrows of a vegetable land, and sowing the germinated spinach seeds in bed surfaces; and S4, field management. The planting method can increase the content of microelements such as Fe and Zn in the spinach, can obtain finished products of the spinach which are fresh and green in color and are regular in leaves, can greatly the nutritive value of the spinach, and has excellent promotion performance.

The invention discloses a preparation method of mulberry leaf tea, and the method comprises the following steps of: picking mulberry leaf, drying in a spreading way, roasting, cooling, twisting, extracting fragrance and packing, wherein the working procedure repeatedly comprises at least three times of steps of roasting, cooling and twisting, namely firstly roasting, cooling and twisting, secondly roasting, cooling and twisting, and thirdly roasting, cooling and twisting; and the temperature of a roasting boiler is 130-140DEG C, and the stir-frying time of the first roasting is 3-4 minutes. Compared with the prior art, the preparation method can be effectively removing the grass fishy smell, guaranteeing the nutrition, fresh and tender raw materials and even heating of the mulberry leaf when being roasted and optimizing the mouthfeel of the mulberry leaf tea, and is convenient to operate, low in cost, and good in economic benefit, the prepared mulberry leaf tea is fresh in mouthfeel, free from peculiar smell and fresh and green in color and luster, and the blood pressure and the blood fat can be effectively reduced after the mulberry leaf tea is drunk for a long term.

The present invention relates to healthy glutinous rice cakes and a manufacturing method thereof, and belongs to the field of food processing. The glutinous rice cakes are prepared from glutinous rice flour, pteridium aquilinum slurry, nutritional additives and edible sugar as main raw materials. The glutinous rice flour is prepared by soaking glutinous rice, draining the soaked glutinous rice, and grinding the drained glutinous rice into powder. The pteridium aquilinum slurry is prepared by removing astringent tastes of the pteridium aquilinum, adding water and squeezing the pteridium aquilinum. The nutritional additives are prepared from the eight traditional Chinese medicines of herba scutellariae barbatae, folium isatidis, carduus crispus, spike aletris herbs, basil leaves, lemon leaves, bulbus allii macrostemonis, and oriental paperbush roots. The specific manufacturing method is as follows: the raw materials are taken and mixed evenly, water is added to conduct dough kneading, then the dough is cut and shaped, then Japanese banana leaves are used to wrap and shape the glutinous rice cakes, and finally the glutinous rice cakes are steamed to be well-done using steaming baskets. The healthy glutinous rice cakes present light green color, are pleasant in color and luster, have a slight fresh smell, are soft, glutinous and delicious but not greasy, rich in nutrient, and liable to be absorbed by human body, and have the health-care efficacies of clearing away heat and removing toxins, strengthening spleen and harmonizing stomach, promoting digestion, promoting qi circulation and smoothing middle warmer, dispelling wind and removing dampness, soothing the channels and quickening the network vessels, etc.

The invention discloses a hand-made process of little cymbidium tea. The hand-made process of little cymbidium tea comprises the following steps: picking fresh leaves, classifying, spreading and airing, carrying out fixation, primarily kneading, primarily drying, kneading again, tipping and drying and the like. The little cymbidium tea produced by the hand-made process is compact and solid in appearance, emerald and bright in color and luster, obvious in silver pekoe, good in product shape, durable in tender flavor and rich in cymbidium fragrance; the brewed tea is excellent in color, aroma and taste, tenderly green and clear in liquor color, full and durable in aroma, and has a unique charm; the tea quality of the little cymbidium tea is greatly improved.

The invention relates to a method for preparing white tea. The method comprises the following steps: collecting, spreading, de-enzyming, sorting tea leaves, baking, refining, packaging and storing. The white tea with elaboration has the effects of cancer prevention, cancer treatment, sunstroke prevention, detoxication, toothache treatment and the like, and the white tea prepared by using the method is bright and green in color, good in taste, gentle, moist, long-lasting in fragrance, and good in taste for tea tasters has the obvious flower fragrance, is capable of sinking down once being flushed with water, and can be brewed for a long time.

The invention belongs to the field of foods and in particular relates to a pure manual preparation method of Shuchazao green tea. The method comprises the following steps: picking, fixing, twisting and forming, drying and performing secondary drying. The Shuchazao green tea processed by the process has special effects on aging resistance, cancer prevention, cancer resistance, sterilization and inflammation diminishment. Moreover, the green tea produced by the method is bright and green in tea color, excellent in taste, gentle and soft, has obvious flowery flavor, is resistant to brewing and brings comfortable taste to tea tasters.

The invention relates to a preparation method of instant watermelon peel. The preparation method comprises that watermelon peel as a raw material is subjected to pretreatment, blanching and color protection, crisp protection, pickling, drying, seasoning and sterilization to obtain the product. The prepared instant watermelon peel has five flavors of a sugar and vinegar type flavor, a fragrant and hot type flavor, a fragrant and sweet type flavor, a sour and hot type flavor and a spicy and hot type flavor, is rich in flavors, and is suitable for various people to eat; and the preparation method utilizes the watermelon peel waste, the watermelon peel profit is about 1600 yuan / 1000 kg through calculation, the economic benefit is considerable, and the preparation method can be promoted and applied.

The invention discloses a processing method of fresh and crispy freeze-dried jujubes and jujube slices. By adopting acidic electrolyzed water and sterilization and enzyme deactivation treatment and freeze-drying technologies, the dried jujube products have the advantages of intact shape, bright color, high nutrient content, aromatic flavor and good taste. The total number of bacterial colonies ofthe prepared finished products are less than 1000 CFU / g, the number of coliform bacteria of the finished products is less than 30 MPN / 100g, the cross sections of the finished products show vivid verdant color, and the finished products have no band-shaped brown stripes which are usually shown in common freeze-dried products; by adjusting a freeze-drying curve, the moisture content of the productsis controlled to be 4%-10%, the products have rich fresh and aromatic flavor, and the taste of the products is similar to the taste of fresh jujubes; the finished products have crispy taste similar tothe taste of vacuum puffed products and low-temperature fried products and have no greasy feeling; and nutrients are better kept, and the retention rate of vitamin C is higher than 90%.

The invention discloses an Aspergillus oryzae strain and application thereof in Zhejiang rose vinegar fermentation. The Aspergillus oryzae strain is the Aspergillus oryzae strain MG-6, and is preserved in the China Center for Type Culture Collection at Dec 21st, 2015, and the preservation number is CCTCC NO. M 2015764. The application of the Aspergillus oryzae strain to the fermentation of the Zhejiang rose vinegar is that the Aspergillus oryzae MG-6 is mainly applied to koji-making and fermenting, wherein the koji-making and fermenting comprise using the Aspergillus oryzae MG-6 to domesticate the strain, and the koji prepared from the conventional koji-making raw material and method in the field and the fermentation are used for preparing the Zhejiang rose vinegar. The Aspergillus oryzae strain disclosed by the invention is fast is growth, abundant in spore production, high in protease activity and good in activity balance of enzyme component, free from producing aflatoxin, safe and harmless; the trail production experiment result proves that the koji spore prepared from the strain is good in insertion, bright green in color, and high in protease activity and has a specific fragrance of the koji; the Zhejiang rose vinegar prepared by fermentation is good in flavor and good in quality.

The invention discloses a processing technique of seasoning sea grass, comprising the following steps: (1) liquid seasoner is used for spraying mist on a dry sea grass raw material, so as to lead seagrass raw material to be tasty uniformly; (2) the raw material is dried in a drying box; (3) edible vegetable oil is sprayed on the surface of the sea grass raw material in a mist way; (4) the raw material is fed in an automatic slicing machine to be cut with a certain size; (5) the raw material is fed into the drying box to be dried for obtaining finished products. The seasoning sea grass has thefollowing advantages by adopting the technique: (1) color and luster are green and have no light brown color in the traditional method; (2) the mouth feeing is fragment and tasty; (3) the specification is neat and the size is uniform; (4) products are not easy to be crushed; (5) labor and material are saved, and the manufacturing of products can be carried out one time.

The invention discloses ultramicro green tea powder and a preparation method thereof, and belongs to the technical field of food additives. The preparation method comprises the following steps of: subjecting to intermittent vacuum mixing and enzyme deactivation treatment with fresh tea leaves, carrying out vacuum freezing treatment in a descending stage in a liquid nitrogen environment, coarse crushing to 40-60 meshes and sublimation drying combined with vacuum drying treatment, deep crushing dried tea leaves to the particle size of less than 25 micrometers under an airflow superfine crusher to obtain ultramicro green tea powder. The method adopts intermittent vacuum mixing and enzyme deactivation treatment to effectively remove bitter and astringent taste and green smell in tea leaves, and simultaneously retain effective components (VC and tea polysaccharide) in tea leaves; sublimation drying combined with vacuum drying treatment enables tea powder to be light green and bright in color, pure in fragrance, mild in taste and excellent in sensory quality. Ultramicro green tea powder prepared by the method has the advantages of greatly improved utilization rate, simple process, no need of pretreatment in the early stage, wide application and high economic benefit.

The invention discloses a preparation method of stir-fried pumpkin seeds. The preparation method includes the following steps that the pumpkin seeds are sent into water to be soaked for 2-8 days and filtered, and a first prefabricated material is obtained; tea leaves, herba portulacae, coix chinensis tod., wheat and traditional Chinese medicine are crushed, soaked with water for 5-15 hours, filtered and subjected to colloid milling, an enzyme preparation is added, the mixture is mixed and stirred, the mixing temperature is 40-50 DEG C, mixing time is 1-3 hours, and a second prefabricated material is obtained; by weight, 20-50 parts of the first prefabricated material, 10-30 parts of the second prefabricated material, 80-160 parts of water, 20-30 parts of salt and 5-12 parts of a sweetening agent are mixed to be uniform, cooked for 80-100 minutes and cooled to room temperature, stands still for 2-6 days and is filtered and stir-fried, and the stir-fried pumpkin seeds are obtained. A product is faint scent in taste, rich in nutrient substances, bright green after being stored for a long time, good in mouthfeel and refreshing in breath after people eat the stir-fried pumpkin seeds.

The invention discloses a novel process for heaping-yellowing and baking of yellow buds. A heaping-yellowing process comprises two steps of primary heaping-yellowing and secondary heaping-yellowing; a baking process comprises four steps of primary baking, secondary baking, re-baking and full firing, and the temperatures are controlled to be 110-120 DEG C, 100 DEG C, 90 DEG C and 90 DEG C respectively. The refined yellow buds are tender, green and bright in color and luster and rich and lasting in fragrance, have the aromas of orchid, and are excellent in quality and deeply loved by mass consumers.

The invention discloses a method for producing green tea in autumn, which comprises the following steps: a special fertilizer for organic tea is applied; mechanical picking or labor picking with limitation is carried out and the picking strength is to cut 1 / 2 of new shoot growing in autumn; a trellis is put up in the tea garden and a shading net is covered to conduct shading; low temperature (24 DEG C to 26 DEG C) drying is carried out; green removing is carried out when the temperature of the inlet barrel of a fixation machine is 195 DEG C to 215 DEG C, the air temperature at the tea inlet is 100 DEG C to 110 DEG C and the temperature of the outlet barrel is 145 DEG C to 155 DEG C; and drying and shaping are conducted in a curing machine, the temperature is controlled to be the temperature of the air intake at the beginning, tea is thinly laid in a plate made of bamboo sheets to be cooled until the surface of the tea is colloidal and pekoe shows out. The method is simple, has low cost, increases the production of the green tea in hillside tea garden, obviously improves the quality of the tea in autumn and is conducive to conduct scale production of high quality green tea in autumn in the hillside area of Yangtze River.

Compared to the existing traditional Zheng'an white tea processing method, the Zheng'an white tea processing method of the present invention greatly reduces processing time, improves production efficiency and reduces processing costs of the Zheng'an white tea. At the same time, the processed finished product of the Zheng'an white tea has a tight and thin tea appearance, straight tea sticks, a fresh green color, a delicious and lasting fragrant and a fresh and mellow taste, and also improves the economic benefits of the product. Although different machines in each step separately play a good role in the tea processing, the combined machines of the processing method obtain the finished product of the Zheng'an white tea with a better performance in color, smell, taste and shape better, shorten the processing time, reduce costs and manpower, and have a significant beneficial effect.

The invention discloses a preparation method of dandelion tea. The preparation method comprises the following steps of picking fresh dandelion leaves and eucommia leaves, performing thorough cleaning and performing spin-drying; performing shredding; performing microwave fixation ; performing blow-drying with hot blast; adding honey and performing twisting for 5-6 times; adding honeysuckle tea, dandelion roots, dried lotus leaves , green tea and Chinese wolfberry fruits and performing mixing; performing low-temperature freezing and drying; performing crushing; and performing vacuum packing . The dandelion tea prepared by the method disclosed by the invention is delicately fragrant in taste, slightly bitter, sweet in aftertaste and rich in nutrition.

The invention relates to a rinsed black tea processing method. The rinsed black tea processing method is characterized by comprising the following steps: a. spreading fresh leaves; b. rinsing green leaves; c. rolling; d. fermenting; e. drying; f. picking out stalks; and g. baking. Rinsed black tea obtained by using a conventional rinsed black tea processing method has dull aroma. The rinsed black tea obtained by adopting unique processes of rinsing, fermentation and baking is red and bright in tea color and has unique aroma; after drinking the rinsed black tea, people are like in natural as if the mind and body are sublimed and purified.

The invention discloses a rice seedling strengthening agent with phosphoric acid as a pH regulator and a phosphorus source and a preparation method and application thereof. Raw materials of the seedling strengthening agent comprise the following ingredients (by weight): 30-50 parts of phosphoric acid, 10-25 parts of monoammonium phosphate, 10-15 parts of potassium sulfate, 10-12 parts of zinc sulfate, 5-8 parts of ammonium sulfate, 2-6 parts of manganese sulfate, 6-9 parts of ammonium molybdate, 3-7 parts of potassium chloride, 20-25 parts of brown coal, 15-25 parts of industrial residue, 10-15 parts of Chinese medical stone, 15-20 parts of zeolite powder, 10-15 parts of phosphogypsum, 5-10 parts of humus soil, 5-15 parts of diatomite, 15-25 parts of rice hull ash, 10-15 parts of plant ash, 100-150 parts of livestock manure fermentation broth, 35-45 parts of straw pellets, 10-15 parts of vinasse, and 5-10 parts of a bactericide.