48results about How to "Enhance color protection effect" patented technology

The invention relates to the technical field of food storage and discloses a method for cleaning, color protection and fresh keeping of fresh edible Lanzhou lily. The method comprises cleaning and sterilizing fresh lily sheets with a white color, a large size and no mechanical injury, immersing the fresh lily sheets in a sulfur-free color protection agent for 0.5-1h according to a mass-volume ratio of 1000: 1g/L, wherein the sulfur-free color protection agent comprises 0.3-1.0g of sodium chloride, 0.2-1.2g of citric acid, 0.4-1.2g of ascorbic acid, 0.002-0.006g of tea polyphenol and 100mL of purified water, taking out the treated fresh lily sheets, carrying out elastic oscillation drainage and overturn air-flow air drying cooling, carrying out UV irradiation sterilization, carrying out vacuum packaging and carrying out storage. The method utilizes the sulfur-free color protection agent to prevent lily browning. The stored fresh edible Lanzhou lily product does not contain sulfur dioxide residues so that food storage safety is improved. The fresh edible Lanzhou lily storage method has excellent color protection effects, a white lily color, a flat surface and a complete taste.

The invention relates to the field of production auxiliaries of wool products, in particular to a wool and cashmere printing and dyeing auxiliary. The wool and cashmere printing and dyeing auxiliary comprises sodium carboxy methyl cellulose, sodium diethylhexyl sulfosuccinate, citric acid, ethylene oxide, amino silicon oil, di-rhamnolipid, peroxidase and deionized water. The wool and cashmere printing and dyeing auxiliary comprises, by mass, 10-15 parts of sodium carboxy methyl cellulose, 3-8 parts of sodium diethylhexyl sulfosuccinate, 12-16 parts of citric acid, 8-14 parts of ethylene oxide, 5-10 parts of amino silicon oil, 3-6 pars of di-rhamnolipid, 1-3 parts of peroxidase and 40-60 parts of deionized water. According to the wool and cashmere printing and dyeing auxiliary, due to the combination ratio of the carboxy methyl cellulose, the citric acid and the amino silicon oil, dyeing and fixation of the dye on a wool and cashmere product are effectively improved, color fastness is improved, the color increasing and protecting performance can be improved, and the dyeing effect is ensured.

The present invention discloses one kind of meat product color developing agent comprising carnosine, at least one kind of antioxidant and at least one kind of preservative. The meat product color developing agent contains no nitrate and nitrite with carcinogenic risk, is safe for food, and has the synergistic effect of carnosine and antioxidant, obvious antioxidant effect and color protecting effect. The meat product color developing agent may be used in different kinds of meat products, such as sausage, low temperature ham, ham sausage, etc.

The invention discloses a production method of vacuum browning-resistant quick-frozen fruit dices. The production method concretely comprises the following steps: 1, selecting a raw material; 2, immersing: putting the selected raw material in a color protection solution composed of water, D-sodium erythorbate and citric acid, and carrying out color protection; 3, dividing the raw material, and coring the raw material; 4, disinfecting the cored raw material in a D-sodium erythorbate solution; 5, putting the disinfected raw material in a sulfur-free liquid protection solution, and carrying out primary color protection; 6, dicing the raw material; 7, carrying out vacuum pumping, and carrying out secondary color protection; 8, quickly freezing color protected dices; 9, choosing the quick-frozen dices, and bagging the dices; 10, carrying out metal detection; and 11, storing the obtained dices. The special color protection solution is in favor of improving the color protection effect and shortening the color protection time, has obvious color protection and brittleness protection effects, and substantially reduces the fruit yellowing rate; and a blanching process is reduced, so energy consumed in the processing process is reduced, the hardness, the crispness, the color, the mouthfeel and other quality indexes of quick-frozen apple dices are improved, and the storage and shelf life of the above product is prolonged to 2 years, thereby the product has high hardness and good mouthfeel, pollution to environment is reduced, and the production efficiency of enterprises is improved.

The invention relates to a Miao embroidered garment and a making method thereof, belonging to the field of clothing. The making method comprises the following steps: using an embroidery thread wrapped with a wax layer to embroider patterns on the surface of an embroidery material with patterns so as to obtain a primary embroidery product; coating the primary embroidery product with a color fixative, tidying and ironing to obtain an embroidery product; sewing the embroidery product. The color fixative is prepared from 2-3 parts by weight of acetic acid, 0.4-0.7 part by weight of trimethylamine, 0.05-0.1 part by weight of disodium ethylenediamine tetraacetate, 0.5-1 part by weight of potassium lignosulfonate, 0.4-0.6 part by weight of sodium oleate, 1.5-1.7 parts by weight of polyethylene glycol and 0.06-0.08 part by weight of ethylene propylene diene monomer. The making method is simple and easy to operate. The Miao embroidered garment made by the method is high in wear resistance, does not easily fade, and is better in whole texture.

The invention discloses making equipment of a dried Gong pear slice. The equipment includes a box body, the box body is equipped with an atomization chamber, a permeation chamber and a drying chamberfrom the head to the tail in order. The atomization chamber is communicated with the permeation chamber, the permeation chamber and the drying chamber are separated by a liftable baffle plate, and theatomization chamber is provided with a feed inlet and pipelines for introducing atomization liquid. The drying chamber is connected to a vacuum pump, and is equipped with an openable and closeable discharge port, and the inner wall of the drying chamber is provided with a cooling pipeline and a far-infrared electric heater. The three chambers in the box body are all equipped with conveying mesh belts. The outer side wall of the box body is equipped with a control plate and two motors driving the conveying mesh belts to move. The control plate is in electric connection with the two motors, anda switch in electrical connection with the far-infrared electric heater is disposed outside the box body. The equipment provided by the invention can perform physical and chemical color protection onthe Gong pear slice during preparation of the dried Gong pear slice, and the dried Gong pear slice has good color.

The invention relates to the technical field of ink processing, and particularly relates to a light-fast and oxidation-resistant ink composition for a writing pen. The ink composition is prepared fromthe following components: a coloring agent, a bright pigment, water-soluble resin, thermoplastic polyurethane resin, dextran, fucoidan, polycarbodiimide, an organic solvent, a stabilizer, a corrosioninhibitor, a lubricant, a preservative and water, wherein the organic solvent is a mixture formed by compounding propylene glycol, diethylene glycol and isopropanol according to a mass ratio of 1 to1 to 5; the lubricant is glycerol or polyether modified silicone oil; and the preservative is a mixture of mannan and propyl p-hydroxybenzoate according to an equal mass ratio. The ink composition hasthe advantages of being good in writing performance, high in stability, outstanding light-fast and oxidation-resistant performance and little possibility of color fading.

The invention relates to the technical field of food processing and specifically relates to a processing method of preserved pomelo peel. The processing method comprises the following concrete steps:(1) selecting high-quality pomelos, removing internal pulp, performing thorough cleaning, cutting the pomelo peel into sheets, strips or dices, and performing kneading with salt for debitterizing; (2)putting the treated pomelo peel into soy milk and performing boiling for debitterizing; (3) boiling auxiliary materials, wherein the auxiliary materials mainly comprise the following raw materials: sage leaves, red peppers, thyme, licorice roots, rhizoma curcumae longae, brazilwood leaves, stevia rebaudiana, maple leaves, honey, citric acid, vitamin C and citric acid; and (4) concentrating the auxiliary materials until the water content is reduced by 20-30%, adding the debitterized pomelo peel, performing uniform stirring, heating and boiling, performing centrifugal separation and drying in asteam drying box, and performing sterilizing to obtain the preserved pomelo peel. The preserved pomelo peel produced by the method is bright in color, soft in texture, sour, sweet and delicious in taste and fragrant in flavor, and has multiple functions of clearing away heat and toxic material, promoting appetite, dispelling the effects of alcohol, keeping youthfulness, beautifying skin, resisting bacteria, expelling worms, expelling phlegm, arresting coughing and the like.

The invention relates to an embroidery product and a making method thereof, and belongs to the field of embroidering. The making method comprises the following steps: printing a pattern on the surface of embroidered fabric and embroidering the pattern, so as to obtain a preliminary embroidery product; and coating the preliminary embroidery product with a color retention agent and ironing. The color retention agent comprises the following ingredients in parts by weight: 1-2 parts of potassium lignosulphonate, 0.2-0.4 part of sodium oleate, 1.4-1.7 parts of polyethylene glycol and 0.06-0.08 part of ethylene-propylene-diene-terpolymer rubber. The making method is simple and easy in operation and is especially suitable for making embroidered clothes of the Miao nationality. The embroidery product obtained by the making method is clear in the pattern, soft in color, difficult in color fading and comparatively good in overall texture.

The invention relates to a preparation method of complex-technology orange peel. The method comprises the following steps of step 1, selecting raw materials, and cleaning the selected raw materials; step 2, performing peel grinding; step 3, performing color protection; step 4, performing pickling; step 5, performing rinsing; step 6, performing material immersion for the first time; step 7, performing material immersion for the second time; step 8, performing baking for the first time; step 9, performing sugaring; and step 10, performing baking for the second time and performing crystal granuleappearance: performing baking on sugared orange peel for the second time until white powdery sugar crystals appear on the surface of the orange peel, wherein the color of the baked orange peel is pale yellow, so that the complex-technology orange peel is obtained. Through adoption of the preparation method of the complex-technology orange peel provided by the invention, the problems that hesperidin is destroyed and the mouth feel is poor can be solved; in the making process, steps of cooking and drying in sunshine are not needed, so that the hesperidin in the orange peel is protected; and inmaterial immersion liquid, kiwi fruit condensed juice is selected for neutralizing bitterness in the orange peel, so that the eating mouth feel is good.

The invention provides a method for inhibiting the browning of freshly squeezed fruit and vegetable juice by ultra-high temperature instantaneous treatment. The method includes the steps of: (1) raw material selection and pretreatment; (2) ultra-high temperature instantaneous treatment; and (3) rapid cooling. The method provided by the invention adopts coupling of ultra-high temperature steam enzyme deactivation technology and ultra-low temperature cooling technology, raises the steam temperature, achieves shorter deactivation treatment time and faster cooling speed, and also can more effectively lower the loss of fruit and vegetable nutritional quality and flavor substances while realizing the enzyme activity loss of polyphenol oxidase.

The invention relates to a nourishing and color protecting shampoo and a preparation method thereof. The shampoo comprises a dendrobium extract liquid, a Chinese Gall extract liquid, a ginseng extract liquid, an antiseptic, a lavender extract liquid, vitamin B, black sesame powder, ethanol, vitamin E, ethylene glycol distearate, chitosan, deionized water, milk, a humectant and garlic oil. The preparation method comprises the following steps: weighing raw materials, mixing the dendrobium extract liquid, the Chinese Gall extract liquid, the ginseng extract liquid, the lavender extract liquid, the black sesame powder, ethanol and chitosan, stirring, adding the antiseptic, vitamin B and the humectant, and stirring to obtain a first mixture; mixing ethylene glycol distearate, milk, vitamin E and garlic oil, carrying out ultrasonic vibration to obtain a second mixture, adding the second mixture to the first mixture in a dropwise manner, heating to 40-50DEG C, and carrying out heat insulation to obtain a semi-finished product; and carrying out high pressure distillation on the semi-finished product to obtain a finished product. The shampoo can protect hair and color the hair, so the shampoo is convenient, damages to human body are reduced, and the shampoo is suitable for industrial production.

The present invention belongs to the technical field of agricultural product processing and particularly discloses a processing method of sweet potato mixed jam. The processing method of the sweet potato mixed jam comprises the following specific steps: (1) sweet potato slurry preparing; (2) haw slurry preparing; (3) kiwi fruit slurry preparing; (4) blending; (5) concentrating; (6) can filling and sealing; and (7) sterilizing and cooling. The sweet potato mixed jam scientifically treats the sweet potatoes, haws and kiwi fruits, the materials are reasonable in matching, and the prepared sweet potato mixed jam is good in visual effects, delicate in smell, rich in vitamin C, and sour, sweet and tasty, has characteristics of being low in sugar and less in chemical additives, and adjusting blood sugar and blood lipids. In addition, the sweet potato mixed jam also increases the product diversities of the sweet potatoes, haws and kiwi fruits.

The invention discloses a processing method of low-pesticide-residue white tea, which is characterized in that it includes the following aspects: (1) before picking, the spraying of pesticides is prohibited 15-20 days before picking white tea leaves, and the spraying of plant preparations is started 10 days before picking; 2) For tea picking, wash the picked fresh leaves with warm water; (3) For atomization cleaning, lay the cleaned tea leaves on a bamboo sieve, use an ultrasonic atomizer to atomize the cleaning solution in the lower part, and ventilate the upper part ; (4) Spray the bacteria solution, spray the mixed bacteria solution with a mass of 2%-3% to the atomized tea young leaves, and place it in a vacuum tank for degradation; (5) Select and fix, and perform the fix treatment; (6) Roasting and fermenting: Roast and ferment the young leaves of green tea to a moisture content of 5%-8%.

The invention provides a radix millettiae speciosae and green tea beverage and a preparation method thereof and relates to the technical field of beverage processing. The radix millettiae speciosae and green tea beverage is prepared from, by weight, 80-120 parts of a radix millettiae speciosae extract, 50-70 parts of green tea soup, 2-8 parts of passion fruits, 0.5-2 parts of kumquats, 0.5-3 partsof emblic leafflower fruits, 2-8 parts of fructus momordicae, 0.5-3 parts of citrus embryos and 0.5-2 parts of kapok. The radix millettiae speciosae and green tea beverage is fresh and fine in mouthfeel, slightly bitter in taste and sweet in aftertaste, the lowest content of two main effective components, namely radix millettiae speciosae polysaccharide and tea polyphenol, in a 500 mL bottled beverage is determined, and the functionality, mouthfeel and flavor of the beverage are improved by adding the raw materials such as passion fruits, kumquats, emblic leafflower fruits, fructus momordicae, citrus embryos and kumquats.

The invention discloses a vacuum drying technology for ferns. The vacuum drying technology comprises the following steps of (1) performing picking; (2) performing cleaning; (3) performing blanching and performing cooling; (4) performing vacuum drying; and (5) performing packaging, and performing storage. According to the vacuum drying technology disclosed by the invention, the ferns are treated through a drying technology, synergistic reaction is performed with compounding protection fluid, and the ferns are cared in the process of cleaning, blanching and cooling, so that the running-off rate of nutrient substances of the ferns in the treatment process can be greatly reduced, and the color protection effects of the ferns in the blanching process are improved.

The invention discloses a color protection and preservation method of dried persimmons. The method comprises the following steps: 1, selecting mature persimmons with complete fruit bodies and performing airing and peeling; 2, putting the peeled persimmons into a first color protection solution and performing soaking, taking out the soaked persimmons and performing air drying; 3, putting the air dried persimmons into a second color protection solution and performing soaking, taking out the soaked persimmons and performing air drying; 4, rolling the air dried persimmons in pine nuts, transferring the persimmons into a sealed container and performing stacking; 5, drying the stacked persimmons; 6, sealing and storing the dried persimmons until frost appears; and 7, packaging the persimmons with frost to obtain a dried persimmon finished product. The color protection and preservation method respectively adopts color protection solutions containing different concentrations of konjac glucomannan and chlorine dioxide for soaking the peeled persimmon, so soluble polyphenolic tannin in persimmon flesh is converted into insoluble tannin, a way of enzymatic browning of the dried persimmons isblocked, and discoloration of the dried persimmons in the manufacturing procedure is reduced, thereby realizing a continuous color protection effect, prolonging the preservation time of the dried persimmons and enhancing the preservation effect of the dried persimmons.

The invention relates to the technical field of detergents, in particular to a detergent with a color protecting effect and a function of preventing damage to apparel fabric. The detergent contains components as follows: sodium alkyl benzene sulfonate, lauramidopropyl betaine, fatty alcohol-polyoxyethylene ether, sodium metasilicate pentahydrate, an emulsifier, monoesterified chitosan, gelatin, sodium citrate, sodium hydroxide, amylase, protease, lipase, epoxy silicone oil, a brightening agent, a color fixing agent, a penetrating agent, deionized water and essence, wherein the emulsifier adopts an anionic surface activity emulsifier; the brightening agent is a mixture of sodium pyrophosphate, tricyanogen chloride and cholamine; the color fixing agent is dicyandiamide formaldehyde or organosilicone; the penetrating agent adopts ethylene oxide or fatty alcohol. The detergent has a good cleaning effect, can effectively protect color of the apparel fabric and produces lower damage to the apparel fabric during cleaning.