285results about How to "Dark color" patented technology

The invention relates to the technical field of flue-cured tobacco modulation, in particular to a tobacco flue-curing method for a bulk curing barn. The flue-curing process of the tobacco flue-curing method includes a yellowing period, a withering period, a stem yellowing period, a tobacco leaf drying period and a stem drying period according to factors such as dry-bulb temperature, wet-bulb temperature, drying time, heating rate, variable speed ventilation and tobacco leaf change targets, a color fixing period in the traditional tobacco flue-curing method is prolonged at a fixed point and steady temperature under the condition of hot air circulation, and sufficient decomposition and transformation of amylum, protein and other macromolecular substances in tobacco leaves and forming of aromatic matters are promoted. The tobacco flue-curing method for the bulk curing barn is easy to operate, safe and secure, can keep tobacco leaf yellow to be stable, leaf shrinking degree to be good, oil content to be increased and tobacco leaf aromatic amount to be increased greatly, further can reduce or avoid tobacco leaf roasting damage of green smoke roasting, ash smoke hanging, black bad smoke, lousy smoke roasting and the like, and can obtain high-quality tobacco leaves through roasting.

The invention provides a Dendrobium offcinale tissue cultured seedling training and domesticating method and aims at using a traditional Chinese medicine material culture and seedling raising technology to conduct three-month effective seedling training and domesticating management to Dendrobium offcinale tissue cultured seedlings in a seedling training greenhouse. Control and management are conducted mainly in six aspects, i.e. the design and the construction of the facilities of the seedling training greenhouse, the selection and the management of seedling training mediums, the management before the tissue cultured seedlings come out of bottles in the seedling training greenhouse, the treatment after the tissue cultured seedlings come out of the bottles in the seedling training greenhouse, the training and the field planting of the tissue cultured seedlings, and the management after the training and the field planting of the tissue cultured seedlings. The survival rate of the tissue cultured seedlings during seedling training is effectively improved to approximately 95 percent from the traditional 70 percent and the survival rate of the Dendrobium offcinale tissue cultured seedlings during seedling training is greatly improved. The seedlings which are trained and domesticated for three months can basically adapt to the growth environment conditions of the greenhouse, the leaves of plants obviously become thicker, the color becomes deeper, the stalks become stronger, the root systems become more robust, the survival rate of the domesticated seedlings after transplanting reaches more than 98 percent and the economic benefit and social benefit are produced very greatly.

A colored resin composition for laser welding which comprises: (A) a polybutylene terephthalate based resin comprising polybutylene terephthalate or polybutylene terephthalate and a polybutylene terephthalate copolymer, (B) at least one kind of resin selected from polycarbonate resins, styrene based resins and polyethylene terephthalate resins, and (C) two or more kinds of organic pigments, wherein the resin (B) accounts for 1 to 50% by weight of the total amount of the polybutylene terephthalate based resin (A) and the resin (B), the pigment (C) is included in an amount of 0.02 to 0.5 parts by weight per 100 parts by weight of the total amount of the polybutylene terephthalate based resin (A) and the resin (B), laser beam transmittance in the near infrared radiation region of the wavelength of 800 nm to 1100 nm is 10% or greater when it is measured with a sample thickness of 3 mm, and L value which indicates the luminosity is less than 50.

The invention relates to a black tea preparing method and particularly relates to a method for preparing congou black tea from anji white tea. The method sequentially comprises the following steps: picking based on a one-bud and one-leaf standard; withering; rolling; fermenting: arranging the rolled leaves to be fermented into a bamboo basket, controlling the leaf stacking thickness to be 8-10cm, uniformly spreading, and layering the leaves on a fermentation rack; fermenting by using a tea fermenting machine, controlling the air temperature at 35-40 DEG C, keeping the leaf temperature 30-32 DEG C, the relative humidity over 95% and sufficient oxygen supply, recording the fermentation time beginning from the rolling time, and controlling the fermentation time to be 5.5-6.0h. At the later period of fermentation, the temperature of a fermentation chamber is lowered and is controlled at 30-35 DEG C, so that the excessive fermentation is avoided; the moderate fermentation is carried out, and the fermented leaves are removed from the fermentation chamber, subjected to heat radiation, cooled and dried. By using the method, the anji white tea can be prepared into the congou black tea which is dark in luster, compact in strip, sweet and durable in fragrance, red bright in liquor color as well as pure, mild and fresh in taste.

The invention discloses ginger congou black tea and preparation method thereof. The ginger congou black tea is prepared from the following raw materials in part by weight: 20 parts of fresh tea leaves and 1 part of fresh ginger; and after the raw materials are mixed uniformly in a ratio, the ginger congou black tea is prepared by two times of fermentation according to a making technology of blacktea. The ginger congou black tea produced by combination of the fresh tea leaves and the fresh ginger and two times of artificial fermentation keeps excellent quality of the conventional congou blacktea, and is also rich in natural ginger essence. The production technology is simple and strong in operability; the produced black tea is moderate in price and suitable for industrialized production;and the obtained ginger congou black tea is cool and smooth in mouthfeel, has the flavor of ginger, is natural in taste which is not owned in the conventional tea, and has a definite health-care effect.

The invention relates to the extraction and utilization of rosmarinus officinalis, and discloses a method for comprehensively extracting the rosmarinus officinalis and preparing a fat-soluble instant antioxidant. The method comprises the following steps of: mincing raw materials rosmarinus officinalis tender stems or leaves which are dried in shade, and distilling the minced rosmarinus officinalis tender stems or leaves by using water vapor to obtain rosmarinus officinalis essential oil and distillation residues; and performing percolation extraction on the distillation residues by using ethanol, performing ethanol recovery treatment on extracting solution, obtaining a water-soluble antioxidant from a water phase, dissolving precipitates by using a low-boiling solvent, and decreaming a carnosic acid into cooking oil after decoloring; and performing concentration, and recovering the solvent to obtain a fat-soluble instant antioxidant product with the carnosic acid content of 5 to 20 percent. The method has the advantages of high yield, full raw material utilization, low production cost and the like; and in addition, the application performance of a rosmarinus officinalis antioxidant product is greatly improved, and the rosmarinus officinalis antioxidant can be more conveniently and efficiently used.

The invention discloses a black kung fu tea production method. The black kung fu tea production method is characterized by comprising the steps of: (1) picking; (2) withering; (3) making green; (4) twisting; (5) fermenting; and (6) drying. According to the black kung fu tea production method, the Tianjun black tea with black and bloom color, mellow taste and heavy tea aroma can be finally produced by picking, withering, green making, twisting, fermentation and drying; meanwhile, by strictly controlling the fermentation degree, the proportion of thearubigins and theaflavins is the most proper, and tea soup is bright in color.

The invention discloses a brewing process of mulberry wine. The process comprises the steps of picking, selecting black fruits, smashing, adding pectinase, inspecting components, regulating sugar, adding yeast for temperature-controlled fermentation, circulating, terminating fermentation, adding sulphurous acid and packaging a jar so as to clear automatically, pouring out of the jar and filtering, clarifying, reducing the temperature, carrying out membrane filtration and filling. The brewing process has the beneficial effects that the yield of wine is increased, fruit juice in pectin dissolving peel in peel flows out because of pectinase, thereby improving the yield of the wine; the quality of the wine is improved, the fruit peel contains a large amount of substances which comprise pigment, aroma substances, flavone, flavonoid, resveratrol and the like; and through peel fermentation, the color of the wine is darkened, the aroma of the wine is more complicated, and the wine contains more functional components. The fruit peel fermented can be used for distilling brandy, so that the peel residue can be well utilized; and the distilled peel residue can be used as fertilizer.

The invention discloses a feed formula of taking cordyceps militaris culture medium residue as a material, and a preparation method thereof, and solves the problems that the traditional feed is high in cost, and the quality of eggs cannot be well improved. The feed formula disclosed by the invention is prepared from cordyceps militaris culture medium residue powder, corn flour, wheat bran, bean pulp, salt, fish meal, bone powder, vitamin mixture, microelements, methionine and premix compound. The invention also provides the preparation method of the Chicken feed formula. In the components of the feed formula, industrial waste, namely residual solid culture medium residue after cordyceps militaris sporocarp is picked up is utilized; the industrial waste is fully recycled, so that the production cost of the feed is greatly reduced.

The invention discloses a manufacture method of black tea. The manufacture method is characterized by comprising the following steps: (1) tea leaf selection: picking fresh leaves with one bud and one leaf or one bud and two leaves; (2) directly feeding the fresh leaves into a drying oven at 180-200 DEG C, blowing hot air to dry the tea leaves for 5-10 minutes in a turning-over manner and discharging the leaves; and (3) spreading the tea leaves on a withering curtain with thickness of 3-4cm at withering temperature of 42-48 DEG C for 1-2 hours, and turning over the tea leaves at intervals of 10-15 minutes. The method adopts secondary fermentation, and the produced black tea has high content of active ingredients, has black color, moist luster, and special and mellow taste, is popular to customers and can be accepted by the customers.

The invention relates to an efficient environmentally-friendly piglet special concentrated feed and a preparation method thereof. The piglet concentrated feed comprises the following components in percentage by weight: 30 to 50 percent of biological bean dregs, 10 to 20 percent of puffed soybeans, 10 to 20 percent of soybean protein concentrate, 10 to 20 percent of rice albumen powder, 5 to 10 percent of whey powder, 5 to 10 percent of cane sugar, 3 to 6 percent of glucose, 2 to 5 percent of calcium hydrophosphate, 0.5 to 1.5 percent of common salt, 1.5 to 3 percent of bean oil, 0.5 to 2 percent of lysine, 0.1 to 0.5 percent of methionine, 0.1 to 0.5 percent of threonine, and 2 to 5 percent of compound premix. The efficient environmentally-friendly piglet special concentrated feed has the characteristics of comprehensive nutrition, easy digestion, easy absorption and the like, can obviously reduce piglet early weaning stress and piglet diarrhea, improve pig body immunity, promote piglet growth development, reduce pollutions caused by excretions to the environment, and reduce the feed cost and the breeding cost.

The invention discloses a Eucommia ulmoides tea and a production method of the Eucommia ulmoides tea. The method comprises the following steps: removing leaf stalks of the picked bright green Eucommia ulmoides leaves, cutting into strips that are 5-8mm in width, performing deactivation of enzymes, mixing with fresh tea leaves subjected to deactivation of enzymes at a weight ratio of (7-4):(3-6) and rolling, stacking for fermentation, and finally drying. The Eucommia ulmoides tea disclosed by the invention is prepared by the method. The Eucommia ulmoides tea disclosed by the invention integrates tasting and drinking functions and effects of medical therapy and health care of Eucommia ulmoides, is black bloom of the color and luster, and has an appearance similar to that of the green tea; the mouthfeel of the tea water has freshness of the green tea and a mellow taste of the black tea; and the Eucommia ulmoides tea has a long aftertaste, and is convenient for drinking and can be easily accepted by consumers. The production method is unique, the material proportion is reasonable, and the fermentation process in the production method plays a key role for improving the mouthfeel and organoleptic effects of the product.

The invention discloses a method for cultivating cigar wrapper tobacco leaves, comprising the following steps: selecting a first crop field; adjusting the pH value of the soil to 5.5-6.5; making ridges, applying base fertilizer, and disinfecting; mixing the seeds with fine sand after the seeds are disinfected, soaked and accelerated germination; evenly sowing the seeds on the surfaces of seedbeds; laying sunshade nets on the seedbeds; keeping the water-holding capacity of the seedbeds according to different growth periods; preparing the tobacco field before transplanting the tobacco seedlings; applying the base fertilizer through deeply ploughing the tobacco field; ditching planting ditches and transplanting; laying the sunshade nets; keeping the water-holding capacity of the tobacco field according to the different growth periods; pruning top when the tobacco seedlings grow until the rachides grow out; harvesting the tobacco leaves one by one according to the parts from bottom to top after the tobacco leaves grow proper mature, so as to obtain high-quality tobacco leaves. By adopting an overshadow planting technique, the method of the invention can plant out the tobacco leaves with open and flat leaf surface, moderate thickness, thin leaf veins, low damage degree and darker color; the tobacco leaves conform to the requirement of top-grade cigar wrapper tobacco leaves, thus the method has positive significance in the cigar industry development of China.

The invention relates to euchroic-displaying multi-groove section fiber and a preparation method thereof. The section of the fiber has a groove shape and the number of the grooves is 1 to 14. The preparation method comprises the step of performing melt spinning on the dried high polymer slices or melt by using a screw extruder spinning component, wherein in the melt spinning step, a spinneret plate has a multi-groove structure of single fiber formed by adhering after integrated type special-shaped single-hole or separated type multi-hole spinneret. After the fiber is dyed, a relatively deeper and purer color is obtained, and surface waxy feeling can be eliminated. The preparation method is simple. The euchroic-displaying multi-channel section fiber has low requirement on equipment and can be produced on a large scale.

The invention discloses a manufacture method of carbon-flavor tikuanyin tea. The method comprises the following steps of: picking up Tikuanyin fresh leaves; airing; sunning; shaking; wrapping and twisting; making primary tea; inspecting; bunching; distributing to uniform piles; launching; manually sorting stalks; feeding and baking; inspecting; and packing finished product into bins. The step of shaking is as follows: cooling, standing, and repeatedly shaking and airing; a step of pan frying and red side removal is performed between shaking and wrapping-twisting; and the step of feeding and baking is as follows: performing at least six times of slow baking in a baking oven, and correspondingly performing slow baking and airing. In the processing process, a light-fermentation and low-temperature conventional method is selected, and a multi-channel temperature baking process of the baking oven is combined, so that the prepared finished product tikuanyin tea is complete, round, heavy, black bloom and rich, and tastes hot, and has remarkably 'hot chestnut flavor', 'fried rice flavor' or 'sweet flower flavor'.

The invention discloses a nutrition health noodle rich in bran dietary fibers, which can be beneficial to reduce fat, lose weight, prevent fat, beautify and resist aging if being often eaten, is an excellent daily health food, and has wide market prospect. The nutrition health noodle rich in bran dietary fibers has the advantages that 1 the nutrition health noodle rich in bran dietary fibers extracts the dietary fibers by adopting the process of ultrasonic assisted digestion and compound microorganism fermentation, and obviously improves extraction ratio of the dietary fibers, productive rate of water-soluble dietary fibers and product function performance; 2 the nutrition health noodle is rich in the bran dietary fibers which comprise water-soluble bran dietary fibers and water insoluble bran dietary fibers, gives more nutrition health functions for noodles, has excellent effects of reducing fat, losing weight, strengthening spleen and benefiting stomach and the like; and 3 the nutrition health noodle rich in bran dietary fibers is beneficial for industrial production, builds up a set of safe and feasible bran nutrition food development utilization channel with high efficiency and low cost, and supplies a novel approach for further source utilization of bran.

The invention discloses a preparation method of black tea. The preparation method comprises nine steps of picking fresh leaves, performing sunlight withering, performing indoor withering, performing green tea leaf rocking, performing green tea leaf cooling, performing rolling, performing fermentation, performing stir-frying in pot, performing baking and performing refining. According to the preparation method disclosed by the invention, based on the foundation of a technology of congou black tea, in the withering process, through a technology of performing fine manipulation of green tea leaves (green tea leaf rocking and green tea leaf cooling), honey is added before rolling and is directly rolled with green tea leaves after green tea leaf rocking and green tea leaf cooling, fermentation is performed, and the fermented leaves are subjected to the treatment of stir-frying in the pot, so that the prepared black tea is excellent in quality, tight and plump in threads, black and moistening in color, sweet and moistening in taste, mellow, fresh and brisk, obvious in honey rhyme, and orange and bright in soup color, has rich and persistent flower-fruit fragrance, and besides, concurrently has health-care efficacies of the black tea and the honey.

The invention relates to citrus Pu'er tea and a preparation method thereof. The preparation method of the citrus Pu'er tea comprises the following steps: (1) pretreating citrus: washing the citrus cleanly, drying in the air, opening a mouth at the top of the citrus to obtain a top cover, digging out pulp in the citrus, and keeping a citrus shape for standby application; (2) pretreating Pu'er tea: adjusting the water content of the Pu'er tea to 18%-35%; (3) loading the Pu'er tea into the citrus, and closing with the top cover; and (4) drying. The citrus Pu'er tea is black and moist in peel color and luster, auburnish red and bright in tea liquid color and luster, mellow and strong in taste, and strong but not astringent.

The invention discloses a preparation method of congou black tea, comprising the following steps: (1) tea leaf selection: picking fresh leaves as processed raw materials; (2) feeding the picked fresh leaves into boiling water at 100 DEG C for blanching for 3-5 minutes, fishing out and dehydrating; (3) directly feeding the blanched leaves into a fluidized bed at 80-90 DEG C, blowing hot air to dry the tea leaves for 15-20 minutes in a turning-over manner and discharging the tea leaves; and (4) spreading the tea leaves on an indoor bamboo curtain with thickness of 3-5cm at the environment temperature of 20-25 DEG C for 2-3 hours, and turning over the tea leaves at intervals of 20-30 minutes. The method adopts secondary fermentation and the fermentation is thorough, and the produced black tea has high content of active ingredients, has black color, moist luster, and special and mellow taste, is popular to customers and can be accepted by the customers.

The invention relates to a postprocessing technique of bamboo-tube black tea and aims to provide a technique capable of improving quality of products. According to the technical scheme, the postprocessing technique of bamboo-tube black tea includes the steps of A, selecting one or any of twisted black tea, Longjing black tea and broken black tea with water content not more than 5%; B, selecting natural newly-felled Moso bamboo, using a bamboo tube with three to four sections and 60-90cm in length, reserving the bottom section of the bamboo tube as an isolated seal section, and breaking through other sections; C, filling the bamboo tube with the dried black tea, and plugging an opening of the bamboo tube with a plug; D, using a charcoal fired oven or electric oven to heat and bake the bamboo tube to increase the temperature of an inner cavity of the bamboo tube to 90-105 DEG C gradually, keeping the temperature of the inner cavity of the bamboo tube at more than 100 DEG C for 3-7 minutes, turning or rotating the bamboo tube once every two to three minutes to evenly heat the peripheral wall of the bamboo tube; E, drying the bamboo tube; and F, cooling and packaging the bamboo tube.

The present invention discloses a Qimei black tea processing technology, which comprises raw material selection, withering, rolling, fermentation, shaping, drying, blending matching and other steps. The prepared Qimei black tea has characteristics of slim shape, dark and moisturizing color, and jinhao expose, provides characteristics of red and bright tea soup, enticing aroma emitting, and high and lasting aroma after infusion, and further has characteristics of typical keemun aroma and sweet aroma, fresh and mellow taste, sweet and mellow aftertaste, and red and bright tea residue. In addition, with the processing technology, the defects of bitter taste, thick-black color, boring, no fresh feeling, and low and dull aroma of the previous keemun black tea are overcome, the pursuit of people on the high quality keemun black tea is completely met, and the market prospects are broad.

The invention relates to a method for determining strontium calcium barium in strontium carbonate. The method comprises the following steps: (1) preparing an ammonia-ammonium chloride buffer solution; (2) preparing and calibrating a 0.02mol / L EDTA standard solution; (3) preparing a 0.1% PAN indicator solution; (4) preparing a 0.02mol / L copper standard solution; (5) preparing an acetate-sodiumacetate buffer solution; (6) preparing and calibrating a potassium permanganate standard liquid; (7) preparing and calibrating a 0.01 mol / L sodium hyposulfite standard solution according to a routine method; (8) dissolving a sample, carrying out a dry filtering and collecting a filtrate; (9) carrying out capacity analysis of a. analysis and content calculation on strontium, b. analysis and content calculation on calcium, and c. analysis and content calculation on barium. The determination method of the invention is simply operated, has an obvious titration end, reduces time for determining strontium calcium barium in strontium carbonate and increases determination accuracy.

The invention discloses an old tree black tea processing method. The method comprises the following specific steps: picking tea leaves, sun-drying, withering, twisting, fermenting, drying, cooling, and baking to enhance the aroma. In the method, the withering, fermenting and baking procedures are automated operations, and the operating processes are advanced; and especially the sun-drying procedure is added before withering, thus ensuring that the old tree black tea has a quality style of black tea as well as a quality charm of rock tea and achieves an unique quality flavor. After the old tea tree black tea developed by the special process is infused, the soup has a bright color, thus refreshing to the heart and pleasing to the eyes and having an unique lingering charm; the aroma is more unique, flower aroma can be inhaled at the first smell, fruit aroma can be tasted when sipping the tea soup, and honey aroma lasts in the mouth as the aftertaste; every infusion of tea soup is of a different style in the aspects of aroma, savor and soup color; and even as for the last infusion, the aroma can still last for long time. The tea sends out sufficient aroma, has a long-lasting aftertaste, and combines mellowness and sweetness, thus having an attractive charm.

The invention provides a method for synthesizing unsaturated polyester resin by utilizing PET. The method comprises the following steps that 1, glycerol, dihydric alcohol with the boiling point exceeding 210 DEG C, waste PET and a catalyst are added and stirred at the speed of 250-300 r / min, under nitrogen protection, the temperature is raised to 210 DEG C to carry out a heat preserving reaction, after alcoholysis is carried out on PET completely, the temperature continues to be kept for 1-2 h, and cooling is carried out; 2, the temperature is lowered to below 150 DEG C, unsaturated dicarboxylic anhydrides, monohydric alcohol and residual dihydric alcohol with the boiling point lower than 210 DEG C are added, the temperature is raised to 150 DEG C-155 DEG C for carrying out the heat preserving reaction for 0.5 h, then the temperature is raised to 195 DEG C-200 DEG C step by step to carry out the constant temperature reaction, when the water yield reaches 85-90% of the theoretical amount, vacuumizing is carried out to force water to be drained, and the reaction is carried out until an acid value is smaller than 25 mgKOH / g; 3, the temperature is lowered to 155 DEG C-160 DEG C, a proper quantity of polymerization inhibitor is added, styrene is used for diluting, and cooling and filtering are carried out to obtain a finished unsaturated polyester resin product. According to the method, after being cured, the prepared resin has good toughness and physical strength, overcomes the defect of poor solubility of polyester and styrene, and is economical and environmentally friendly.

The invention relates to a preparation method of cefotetan. The method comprises the steps of: under an alkaline condition, reacting the starting raw material 7-MAC with chloroacetyl chloride in an organic solvent so as to obtain the intermediate CefoD-1; under nitrogen protection, adding aluminium trichloride into anisole, stirring for dissolving, and leaving the obtained solution for standby application; taking another organic solvent, into which the intermediate CefoD-1 is added under stirring, then adding the standby solution for reacting, thus obtaining the intermediate CefoD-2; reactingthe intermediate CefoD-2 with 3, 5-dithiol-4-isothiazole formic acid trisodium salt until that a sampled cefotetan tautomer is detected less than 4.0%, after the reaction conducting a post-treatment,thus obtaining cefotetan. With improved yield and reduced cost, the method of the invention, without final heating concentration, can generate products with a shallow color and almost invariant purity.

The invention relates to a processing technique for black tea and belongs to the field of production of tea. The processing technique comprises the following steps: firstly, screening the tea; secondly, freezing; thirdly, unfreezing and spreading and drying in the air; fourthly, rolling; fifthly, fermenting; sixthly, carrying out enzyme deactivation; seventhly, primarily baking; eighthly, secondarily baking. According to the processing technique disclosed by the invention, a withering technology is omitted, and a freezing technique and a roller enzyme deactivation process are added; simplicity and convenience in operation are realized, a place is saved, production time is shortened, the productivity is greatly improved, and the technique is easy to grasp and popularize; besides, sufficiency in fermentation is realized; prepared finished black tea has the advantages of compact and even shape and strips, black bloom color and luster, orange red and bright soup, sweet and lasting aroma, faint chestnut-like aroma, mellow taste, freshness, no astringency and obvious sweet after taste; in addition, the content of amino acid reaches 2.20 to 2.84 percent, the content of theoflavin reaches 4.01 to 4.93 percent, the content of thearubigin reaches 13.02 to 16.12 percent and is far higher than that of ordinary black tea; the content of theabrownin is controlled at 3.24 to 3.91 percent, and the content of caffeine is controlled at 1.89 to 2.78 percent; aroma, soup color, taste, mouthfeel and a stomach nourishing effect of the black tea are greatly improved.

The invention provides a method for preparing a fatty acid phytosterol ester employing catalysis of silicon dioxide. According to the method, the silicon dioxide is adopted as a catalyst of fatty acid and phytosterol ester; the fatty acid phytosterol ester prepared by adopting the catalyst has the advantages of being light in color and luster, free of metal or silicon ion residue or the like, and can be applied to large-scale preparation of the fatty acid phytosterol ester.

The invention discloses a fruit-flavored bread and its preparation method, taking fruit fermentation liquor as flavoring agent and yeast supplement, falling into the technical field of food processing. The method includes sorting fruits, washing, pulping, sterilizing, inoculating aroma-producing yeast, and fermenting to give fruit fermentation liquor; adding partial flour into the fermentation liquor, standing and fermenting to give fermenting agent; adding the rest of flour, salt, sugar, dry yeast, milk powder and water, mixing, adding oil / fat to make into dough, fermenting, cutting, rounding, relaxing, shaping, fermenting, baking and cooling. The obtained bread has deep surface color with slight variation depending on fruit type, large specific volume, high-grade interior color, fine and uniform structure, flexible and elastic mouth feeling, unique and strong fermentation aroma and slight fruit fragrance, and unique flavor.

The invention relates to a front-view intelligent anti-glare device of a vehicle and a manufacturing method of an anti-glare mirror thereof. The front-view intelligent anti-glare device of the vehicle is provided with a control device installed in the support and the anti-glare mirror. The output end of the control device is connected with the input end of the anti-glare device. The control device is provided with an MCU microprocessor, a light sensor, a power supply module and a power supply output control module. The light sensor is provided with a casing and a light sensing mechanism arranged in the casing. The light sensing mechanism is provided with a glare sensor and an environment light sensor. The input end of the MCU microprocessor is respectively connected with the output end of the environment light sensor, the output end of the glare sensor and the output end of the power supply module, and the output end of the MCU microprocessor is connected with the input end of a power supply control module. The output end of the power supply control module is used for being connected with the input end of the anti-glare mirror through an electrode. A monomer molecular coating is added for the anti-glare mirror. The front-view intelligent anti-glare device senses the intensity through the light sensor, the MCU microprocessor receives, processes and sends signals to eliminate glare influence, and the running safety is ensured.

The invention discloses a black tea processing method. The method sequentially comprises the steps of raw material selection and picking, withering, rolling, fermentation, shaping and curing. In the rolling step, a rolling barrel is filled with withered tea leaves, empty rolling is carried out for 20-25 min, light pressing is carried out for 20-25 min, heavy pressing is carried out for 25-30 min, light pressing is carried out for 10-15 min, empty rolling is carried for 5 min, and then black tea is obtained, wherein the total tea rolling time is 80-100 min. Black tea obtained through the black tea processing method is compact, fine straight and upright in appearance, black and smooth in color, highly tender, red and bright in tea water color, fragrant, sweet and high in purity, mellow, brisk and sweet in taste, red, bright and fresh in leaf bottom, uniform and complete, straight and strong in appearance, red and bright in the tea water color, strong, fragrant and sweet in fragrance, bright-colored, red and bright in tea water color, and fresh, brisk and thick in taste.