35results about How to "Color bright green" patented technology

The invention discloses a high-efficiency mould-proof preservative special for preserving garlic stems, which consists of the following components in percentage by weight: 1 to 5 percent of chitosan, 0.05 to 0.1 percent of nipagin ester, 0.001 to 0.01 percent of natamycin, 0.05 to 0.1 percent of thiabendazole and the balance of water. The garlic stem preservative has low cost and is convenient to apply and high-efficiency and safe; by combining measures and technology such as low temperature, spontaneous modified atmosphere packaging and the like, the garlic stems treated by the preservative are bright green, have tender tissues and are still fresh after being stored for 6 to 8 months, and mould does not grow in garlic involucre and strips; the commodity rate reaches 95 percent; and the preservation effect is good.

The invention discloses a processing method for retaining green color and crispiness of flexibly-packaged water celery, and belongs to the field of food preservation. The processing method comprises the following steps: with fresh water celery as a raw material, pretreating, retaining the color by blanching, cooling, retaining the crispiness, conditioning by using auxiliary materials, performing vacuum sealing, sterilizing, cooling and finally processing into a finished product. The flexibly-packaged water celery product processed by the processing method does not change too much in color and luster in the storage process, has a fresh green color and clear juice, and is stable in storage, rich in nutrition and safe to eat.

The invention belongs to the field of healthcare tea and particularly relates to willow leaf tea having a blood pressure-reducing effect. The method for making the willow leaf tea comprises the following steps of cleaning tender weeping willow shoots and leaves, which are collected before tomb-sweeping festival, by using fresh water, air-drying the tender shoots and leaves in a cool place to dewater and wither the tender shoots and leaves, stir-frying the shoots and leaves in an iron pan at the temperature of between 140 and 160 DEG C for 30 minutes so as to remove green, spreading the shoots and leaves on a surface plate, cooling for 2 to 3 hours, putting the shoots and leaves in the iron pan at the temperature of 80 to 100 DEG C for rolling and shaping, drying the shoots and leaves by using a drying machine at the temperature of between 60 and 65 DEG C for 4 to 5 hours until the water content of the shoots and leaves is less than 6 percent, and adding a proper quantity of auxiliary materials to obtain the blood pressure-reducing willow leaf healthcare tea. When taken by people for a long time, the blood pressure-reducing healthcare willow leaf tea has an effect of treating hypertension, and can alleviate the symptoms of dizziness, headache, insomnia, dreaminess, nocturia, dry mouth and the like.

The invention discloses a preprocessing method and manufacture method for Abelia macrotera (Graebn. et Buchw.) Rehd. bean jelly, and relates to the technical field of Abelia macrotera (Graebn. et Buchw.) Rehd. processing. The preprocessing method comprises the following steps of: S101: collecting Abelia macrotera (Graebn. et Buchw.) Rehd.; S102: cleaning collected Abelia macrotera (Graebn. et Buchw.) Rehd. by running water, and flatly laying the Abelia macrotera (Graebn. et Buchw.) Rehd. on a clean place to be dried in the sun for 1-1.5 h; S103: conducting drying processing: laying the above processed Abelia macrotera (Graebn. et Buchw.) Rehd. in a drying oven tray, drying the tray in a drying oven at a temperature of 115-130 DEG C for 10-15 min, and then, cooling to 50-65 DEG C until theAbelia macrotera (Graebn. et Buchw.) Rehd. is dry; and S104: smashing: smashing the dried Abelia macrotera (Graebn. et Buchw.) Rehd. in an ultra-fine powder pulverizer, and sieving by a sieve of 200-400 meshes after the Abelia macrotera (Graebn. et Buchw.) Rehd. is smashed so as to obtain Abelia macrotera (Graebn. et Buchw.) Rehd. ultra-fine powders.

The invention relates to a preparation technology of date tree bud tea.The preparation technology comprises the steps that fresh tender buds emerging on a data tree for the first time in spring are picked, the complete fresh and tender buds with the length smaller than 2 cm are reserved through manual sorting, the date tree bud tea is obtained through pretreatment and multiple processing working procedures, and the data tree bud tea is packaged and stored in a freshness-retaining mode.The date tree bud tea prepared through the technology is bright green in color, fragrant and sweet, reserves various microelements, beneficial to the human body, in date tree buds are kept, has the remarkable health care effect on the human body, and has the remarkable effects of replenishing blood and calming the nerves, treating constipation and insomnia, losing weight and the like if being drunk for a long time.

The invention discloses nutritious dry noodles containing green vegetables and a processing method of the nutritious dry noodles. Raw materials of the dry noodles comprise the following components in parts by weight: 100-150 parts of wheat flour, 12-18 parts of fresh green vegetables, 0.1-0.3 part of dietary alkali, 1-3 parts of table salt and 20-30 parts of water. The processing method of the nutritious dry noodles comprises the following steps of: adding part of the water and all the dietary alkali to pulp after cleaning the fresh green vegetables and cutting off the cleaned fresh green vegetables; then, adding the table salt and the residual water to uniformly stir, and then adding the mixed table salt and water into the flour to uniformly stir; and next, preparing the nutritious dry noodles containing the green vegetables by using a modern production process. The noodles containing the green vegetables, provided by the invention, are rich in nutrition, unique in flavor, pleasant in color and cluster and good in edible quality.

The invention discloses a koelreuteria paniculata genetic transformation method. The method comprises the following steps of (1) preparing a koelreuteria paniculata explant; (2) performing rapid induction of koelreuteria paniculata calluses; (3) performing infection and co-culture of agrobacterium liquid; (4) performing degerming and screening culture of the calluses; (5) performing adventitious bud differentiation culture; and (6) performing rooting culture. According to the koelreuteria paniculata genetic transformation method, aseptic seedlings are obtained from koelreuteria paniculata seedgermination; genetic transformation is carried out through an agrobacterium-mediated method with the calluses induced by all tissue parts as receptors and GFP genes as reporter genes; positive transformation receptor calluses are screened in a gradient mode through hygromycin resistance loci; the calluses are developed into a complete plant through differentiation culture, so that plant regeneration is achieved; and an efficient and rapid koelreuteria paniculata genetic transformation system is established.

The invention provides a huperzia serrata in-vitro tissue culture and preservation method. The method comprises the following steps: step 1, selecting a fresh medicinal plant huperzia serrata material collected in different months, soaking the fresh medicinal plant huperzia serrata material in a betaine type surfactant for 20 minutes, washing the fresh medicinal plant huperzia serrata material, and flushing the fresh medicinal plant huperzia serrata material with running water for 6 hours; and then performing sterilizing, flushing the material with sterile water for 6 times, and inoculating the stem tips on disinfected explants into different culture media. The research on rooting of clustered seedlings shows that a basic M2 culture medium is more suitable for rooting compared with a B5 culture medium, the hormone IBA has significant influence on the growth of roots, IBA with higher or lower concentration is not beneficial to rooting of the clustered seedlings, and the rooting state of the clustered seedlings in the MS culture medium added with 10 mu mol/L IBA is optimal.

The invention discloses a vegetable slow-release fertilizer and a preparation method thereof. The vegetable slow-release fertilizer is of a core-shell structure and comprises a core layer, an inner shell layer and a coating layer, wherein the core layer comprises mushroom dregs, microbial strains, chicken manure and cow dung, the inner shell layer comprises molasses alcohol waste liquid, rare earth elements, peanut bran, plant ash, potassium nitrate, anhydrous magnesium sulfate and urea, and the coating layer comprises guar gum and shellac. The vegetable slow-release fertilizer can promote vegetable growth and fruit coloring, and plant diseases and insect pests in the growth period are avoided.