45results about How to "Crystal clear color" patented technology

The invention discloses a production process for producing dark green tea wine by using a sugar fermentation brewing method, relating to a technology for producing the dark green tea wine by using saccharomycetes and sugar. The production process comprises the following specific steps of: carrying out water-bath extraction on the raw-material dark green tea, filtering the extracted dark green tea, then adding cane sugar to mix to form an ingredient, carrying out high temperature sterilization on the ingredient, then adding activated saccharomycetes into the ingredient, fermenting at a certain temperature to form dark green wine fermentation liquor, then seasoning, filtering and clarifying the dark green tea wine fermentation liquor to form dark green tea wine liquor, carrying out high temperature sterilization on the dark green tea wine liquor, and then bottling and packaging to form the dark green tea wine. The dark green tea wine is bright reddish yellow in color, glittering and translucent in wine body, favorable in overall wine quality, soft and harmonized in taste, glittering and translucent in color and luster, free of impurities such as deposits, suspensions and the like, and has mellow flavors of dark green tea and wine; and according to the production process, used bacterial strains are simple, the raw materials do not contain grains, and no exhaust gas and wastewater emission exists in the production process.

The invention provides a preparation method of plant health-care cool tea, comprising the following steps of: crushing raw materials, then carrying out reflux extraction with a solvent, and then filtering; filtering filter liquor through a micropore, and then carrying out macroporous resin column chromatography; washing with distilled water, and then eluting with an ethanol solvent; filtering thecollected eluent by using a filtering membrane; concentrating and drying the filter liquor to obtain extractum; and carrying out blending, acid regulation and sterilization to obtain the plant health-care cool tea. The extractum extracted by the method has high purity and yield; in addition, the plant health-care cool tea prepared from the extractum has the advantages of pure color, translucent crystal, stable property and little damage to nutrition constituents.

The invention relates to a honey juice beverage and a preparation method thereof. The invention aims to develop a best honey and juice composite beverage formula suitable for people to drink and solve the following technical problems: honey is inconvenient to eat and the existing juice beverages have poor tastes. The honey juice beverage contains 1800-2200 parts of water, 45-55 parts of Chinese date honey, 25-35 parts of glucose, 40-60 parts of white granulated sugar, 4-6 parts of xylitol, 80-120 parts of apple juice concentrate, 20-25 parts of fructose-glucose syrup, 0.2-0.4 part of potassium sorbate, 0.1-0.2 part of citric acid, 0.1-0.2 part of acesulfame-K and 0.1-0.2 part of sodium carboxymethylcellulose. The honey juice beverage and the preparation method have the following beneficial effects: the beverage tastes full, smooth and exquisite, has moderate sourness and sweetness, is aromatic and pleasant, has long aftertaste and crystal clear color, is rich in glucose, fructose, amino acids and various inorganic salts, vitamins and such mineral substance components as potassium, calcium, magnesium, zinc, iron and the like with concentrations similar to the concentrations of human serums, has the functions of moisturizing the skin, beautifying the skin and refreshing oneself and is suitable for various consumers, especially for daily drink of young female consumers.

The invention relates to the wine making field and particularly relates to distiller's yeast and a preparation method thereof as well as a method for making wine by virtue of the distiller's yeast. The distiller's yeast comprises the following components in parts by weight: 80-100 parts of wheat meal, 0.1-0.3 part of flaccid knotweed herb and 40-50 parts of water. Compared with the distiller's yeast in the prior art, the distiller's yeast provided by the invention adopts pure natural wheat and flaccid knotweed herb as raw materials to ferment, and is free of any chemical additive; and moreover, the raw materials are easy to get, the cost is low, the long-term storage is easy and the use is convenient. The wine made by virtue of the distiller's yeast provided by the invention is fragrant, crystal clear in color and luster, refreshing and cool in mouthfeel during drinking, and capable of being lasting in scent while being placed in a container.

The invention discloses a preserved egg curing agent which is characterized by comprising the following components in parts by weight: 90-120 parts of mountain spring water, 3-9 parts of salt, 1-10 parts of zinc selenium dust tea, 2-10 parts of anhydrous sodium carbonate, 15-30 parts of unslaked lime, 1-10 parts of plant ash and 30-60 parts of loess. A preserved egg prepared by the curing agent is crystal clear in color, is fragrant in taste and soft, smooth and tender in mouthfeel, and is rich in fragrance, good in mouth feel and free from alkali and ammonia smell of a general preserved egg; the production time is shortened; the zinc selenium dust tea in the curing agent can not only add unique fragrance to the preserved egg but also provide microelements such as zinc and selenium necessary for a human body, so that the nutritional value of the preserved egg is improved.

The invention discloses fruit strips of mint and water melon peels and a production method thereof. The fruit strips are processed by taking the water melon peels and the mint as main materials through pretreatment, hardening, blanching, affination, primary drying, boiling, baking and reshaping. The fruit strips have crystal clear color, sweet and crisp taste, coolness and refreshment and rich nutrition, have the efficacies of dispelling wind and heat, clearing head and eyes, smoothing the throat, promoting eruption and soothing liver-qi stagnation, and meanwhile have the functions of relieving summer heat, diminishing inflammation, reducing blood pressure, resisting scorbutus and lowering lipid; and the production method is a good method for increasing the value of water melons and increasing the income of water melon farmers.

The invention relates to a method for preparing an agate red ceramic glazing material, which belongs to the field of glazing material preparation. During the raw material treatment steps of the method, the glazing material comprises the following raw material components by weight percent: 50%-80% of base material, 15%-45% of pigment and 1%-5% of additive, wherein The pigment takes Fe2O3, Al2O3, CaO, MgO, B2O3, Nd2O3, CrO3 and CeO2 as raw materials and is prepared through utilizing a sintering method. The agate red ceramic glazing material which is prepared through utilizing the method has stable performance and crystal clear color at high temperature, and is particularly suitable for coloring ceramic decorative materials.

The invention relates to rapeseed oil fine dried noodles. The rapeseed oil fine dried noodles are characterized by comprising components in parts by weight as follows: 50-200 parts of flour, 5-20 parts of rapeseed oil and 5-30 parts of eggs. The rapeseed oil fine dried noodles have the advantages and beneficial effects as follows: the rapeseed oil is added to the raw materials, so that the problem of adhesion of the noodles to a making device in a preparation process of the fine dried noodles is solved, the prepared fine dried noodles are crystal clear in color, fine and smooth in taste and richer in nutrition; whey protein powder and zinc-rich yeast are added and are easier to digest and absorb, and the nutrition value is higher; the prepared fine dried noodles have no additive and belong to all-natural and environment-friendly products; the prepared fine dried noodles have the functions of boosting human immunity, enhancing physiological functions, reducing blood pressure and reducing human cholesterol, have better prevention and health care effects on cardiovascular and cerebrovascular diseases as well as an anti-oxidation function, can improve skin when eaten persistently and have the effects of maintaining beauty and keeping young.

The invention discloses a honeysuckle low-alkaline preserved egg which is prepared from the following raw materials in parts by weight: 70-80 parts of fresh eggs, 6-8 parts of adenanthera pavonina, 8-10 parts of honeysuckle, 3-4 parts of mint leaves, 2-3 parts of burdock, 1-2 parts of fructus viticis, 3-4 parts of mulberry leaves, 2-3 parts of eriocaulon saxangulara, 4-5 parts of caulis lonicerae and a proper amount of dietary alkali, salt, food-grade zinc sulfate, food-grade copper sulfate, white vinegar and Baijiu. The honeysuckle low-alkaline preserved egg is safe and healthy, free of lead, green and harmless and low in alkali content and has the fresh and elegant fragrance of honeysuckle, and the egg white is golden-yellow in color, thick in wine fragrance, good in taste, clear in piny flower pattern and clear in boundary with yolk.

The invention relates to wine and a preparation thereof, in particular to beauty-maintaining and young-keeping healthcare wine and a preparation method thereof. The beauty-maintaining and young-keeping healthcare wine is prepared by cooking, fermenting, pressing, clarifying, filtering, boiling, storing and mixing, and alcoholic strength of the wine is 20-50 degrees. The beauty-maintaining and young-keeping healthcare wine is prepared from the following raw materials in parts by mass: 55-60 parts of rice, 18-25 parts of red dates, 8-12 parts of medlar, 1-5 parts of poria cocos, 2-4 parts of polygonatum, 2-6 parts of longan, 1-10 parts of oysters, 3-6 parts of hawthorns, 4-9 parts of pollen, 5-8 parts of radix angelicae and 8-15 parts of white chrysanthemum flowers. The beauty-maintaining and young-keeping healthcare wine has a unique style in color, flavor and taste, is refreshing in mouthfeel, and has beauty-maintaining and young-keeping functions.

The invention relates to a method for preparing an agate red pigment, which belongs to the technical field of pigment preparation. In the method, Fe2O3, Al2O3, CaO, MgO, B2O3, Nd2O3, CrO3 and CeO2 are taken as raw materials, and a sintering method is utilized to prepare a ceramic pigment. The ceramic pigment has stable performance and crystal clear color at high temperature, is particularly suitable for coloring ceramic decorative materials and can be widely used for coloring ceramics.

The invention discloses a tomato anti-season winter culture method. The method comprises greenhouse preparation, sowing and seedling raising, planting field preparation, planting, management after planting and the like. Compared with the prior art, the method has the advantages that the land temperature is kept through coverage of sawdust composite powder, the land temperature is increased through a heat insulation pipe, root activity is increased, roots are promoted to absorb water, and therefore moisture and pulp are kept sufficient when tomatoes grow in anti-season winter; meanwhile, hot water for improving land temperature is mixed with the normal-temperature water for irrigation, hot water is effectively utilized, and waste is avoided; tomatoes cultured through the method have no hollow phenomenon, glittering and translucent in color and luster, sour, sweet, juicy, and good in commodity.

The invention relates to an agate red ceramic glazing material which belongs to the field of glazing materials. The glazing material comprises the following raw material components by weight percent: 60%-80% of base material, 15%-39% of pigment and 1%-5% of additive, wherein the pigment takes Fe2O3, Al2O3, CaO, MgO, B2O3, Nd2O3, CrO3 and CeO2 as raw materials and is prepared through utilizing a sintering method. The agate red ceramic glazing material has stable performance and crystal clear color at high temperature, and is particularly suitable for coloring ceramic decorative materials.

The invention relates to a processing technique suitable for apricot, in particular to a sulfur-free color-retaining processing technique for apricot, and belongs to the technical field of processing of agricultural and sideline products. The processing technique comprises the steps of sorting of fresh apricot, low-temperature disinfestation, washing, disinfestation by salt solution, blanching, color retaining by salt solution, soaking and blending, baking, humidity homogenizing, secondary baking, selecting, and packaging, wherein by performing low-temperature disinfestation and disinfestation by soaking in salt solution, it is possible to effectively remove pests in fresh apricot; in addition, by performing blanching, color retaining by salt solution, and soaking and blending, it is possible to effectively kill eggs, extend shelf life and eliminate browning, the color of apricot is guaranteed, the nutrients and aroma of apricot are retained, and the apricot has crystal clear color, fine and smooth pulp, sweetness and deliciousness, high vitamin content, suitable sourness and sweetness, unique flavor and the like.

Drinking water used for cooking is characterized in that the total soluble solid content in the drinking water is 220-300 mg/L, the conductivity is 450-550 [mu]s/cm, and the pH value is 7.2-7.8. Porridge, cooked rice and soup made by using the drinking water used for cooking have crystal clear color, are thick, delicious, sweet, soft and waxy, and nutrients in rice and the soup are easy to precipitate and balance, and provide healthy diet guarantee for people in order to improve the body quality of people. The preparation technology of the drinking water used for cooking removes most of calcium carbonate and mineral salts, reserves a proper amount of mineral matters and trace elements beneficial for the health of human bodies, and adjusts the pH value to realize best porridge boiling, rice cooking and soup stewing effects; and the preparation technology has the advantages of few flow, simplicity in step operation, and easy realization of large-scale production.

The invention discloses carbomer/lysozyme hydrogel and application thereof in wound healing. The hydrogel is prepared by the following method comprising the steps of: S1, weighing a proper amount of carbomer 940, dissolving the carbomer 940 in sterile water, and fully swelling the carbomer 940 overnight; S2, adjusting the pH value to be neutral, and performing high-temperature and high-pressure sterilization to obtain carbomer hydrogel; and S3, precisely weighing a proper amount of lysozyme, dissolving the lysozyme in sterile water, adding the lysozyme into the prepared carbomer hydrogel, finally adding a proper amount of sterile water, and performing uniform mixing to obtain the lysozyme hydrogel. The hydrogel meets preparation requirements and has a slow-release effect; furthermore, thecarbomer 940 in the hydrogel can improve the stability of the lysozyme and reduce the hemolytic effect of the lysozyme, so that the safety is improved; and therefore, the carbomer/lysozyme hydrogel can be used for promoting wound healing of burn patients.