68results about How to "Good quality effect" patented technology

With respect to the metal colloid of the present invention, metal colloidal particles capable of forming a metal colloid by dispersing in either or both of an aqueous dispersion medium and a nonaqueous dispersion medium in a predetermined proportion while mixing, comprise metal particles and a protective agent coordination-modified on the surface of the particles, the protective agent having a carbon skeleton containing either or both of sulfur and oxygen in the molecule, and having a structure of being coordination-modified on the surface of the metal particles using an atom or an atomic group of either or both of sulfur and oxygen as an anchor, wherein the protective agent has one, or two or more functional groups selected from the group consisting of alkoxysilyl group, silanol group and hydroxyalkyl group in a molecular structure.

The invention discloses a liquid crystal television gamma curve debugging method capable of reducing brightness loss. The liquid crystal television gamma curve debugging method in the invention comprises the steps of: A, defining the backlight coordinate and colour temperature according to the colour coordinate and the colour temperature target value of the complete machine; and B, a segmented debugging method for segmenting a gamma curve into four sections, and performing gamma curve debugging through the gamma curve in four stages. According to the liquid crystal television gamma curve debugging method capable of reducing brightness loss disclosed by the invention, due to matching of colour coordinate and colour temperature of backlight and a liquid crystal panel and target colour coordinate and colour temperature and the segmented debugging method of the gamma curve, the debugging brightness loss of a liquid crystal screen can be effectively reduced; resource waste can be reduced; the consistency in colour temperature in each gray scale in 0-255 is kept; and the energy efficiency index and the image quality of the liquid crystal screen are improved.

The invention discloses a new process for preparing chondroitin sulfate (CS), aiming at providing a new process which is simple in technology and high in CS recycling yield, enables the obtained CS finished product to be high in purity as well as convenient and fast in aftertreatment and separation, and facilitates the recycling of protein byproduct. The new process is mainly characterized in thata certain amount of an alcohol ketone polar solvent is added into an enzymatic hydrolysis system in a core proteolytic scheme, and a homogenizing agent is introduced into the enzymatic hydrolysis system. According to the technical scheme provided by the invention, an enzymatic hydrolysis reaction is high in conversion rate and conversion efficiency, and the obtained CS product has the characteristic of high purity; the subsequent treatment of the enzymatic hydrolysate obtained after the enzymatic hydrolysis reaction can be easily and conveniently realized, the operation efficiency of ultrafiltration treatment is greatly increased especially, and a better grading effect is achieved; on the one hand, a high-quality CS product can be obtained by means of a concentrated liquid system, and thehigh-quality protein by-product can also be recovered by means of a liquid permeating system; the traditional oxidation and impurity removal operations do not need to be performed in the process route, the reaction conditions of the overall process are mild, and the operation procedures are simple and easy to implement.

The invention provides a method for curing fishes through negative pressure and ozone cold sterilization, in particular the method for curing red oil fishes through negative pressure cold sterilization. The method comprises the following steps of: putting preprocessed raw material fishes into a sealed container; adding salt in an amount which is 1 to 15 percent based on the mass of the fishes into the container; regulating the vacuum degree in the container to be 0.01 to 0.065MPa; rolling and kneading for 5 to 10 minutes at the rotating speed of 10 to 20 r / m; introducing ozone to ensure that the concentration of the ozone is 2.0 to 50ppm; rolling and kneading for 5 to 60 minutes at the rotating speed of 10 to 20 r / m; regulating the vacuum degree of the container to be 0.07 to 0.095MPa; and continuously curing for 4 to 24 hours to obtain the processed fish. The method has the advantages that the method has good effect of guaranteeing the quality by adopting negative pressure and ozone cold sterilization curing technology; compared with a product cured by a normal pressure curing method, the product cured by the process has lower content of volatile basic N, histamine and trimethylamine; and the method can obviously improve the organoleptic physical property and the edible safety of the product, also has the effect of effectively killing microorganisms in the raw material fishes and can improve the curing efficiency.

The invention relates to a preparation method of a hot pot for instant salty and dried food. The preparation method comprises the following steps of: cleaning various salty and dried products; cutting the products into regular small pieces, and mixing the small pieces and seasoner and adding water; placing the mixture into a can, and heating; and braising and warming up for sterilization to obtain an instant hot pot. By the method, salty and dried food can be processed into a canned cooked food hot pot and sold in markets to meet the requirements of people in non-productive areas on the salty and dried food; the added values of the products are improved, the quality guarantee periods of the products are long, edible seasons are prolonged, and the products can be instantly eaten conveniently and fast when opened; the products are cooked by high-quality natural mineral water which is rich in various trace elements beneficial to human bodies, and have mellow mouthfeel and unique flavor; hot pot materials are canned and then cooked to avoid secondary contamination to cooked food caused by canning; the hot pot materials are canned, then braised until medium rare, and cooked until well finished, so that the secondary destruction to nutrients in the food can be avoided and the quality guarantee effect is better.

A multi-camera robot relates to the robot technology field. The robot comprises a robot body, a chassis walking mechanism, a holder, an image acquisition apparatus and a communication apparatus. The robot body is provided with an obstacle avoidance sensor and a wireless signal transceiver. A wireless charging module, a power supply management module, a charging storage battery and a central controller are arranged in the robot body. The chassis walking mechanism is formed by two driving motors, two driving wheels, two steering universal wheels and a gear transmission mechanism. The holder is connected to an upper side of the robot body through a rotated connection rod. The holder is rotated along with the connection rod. The robot has advantages that disadvantages that a shooting angle is limited and a shooting blind area exists when a single camera is used to shoot can be effectively overcome; and simultaneously, compared to an image collected by the single camera, the image acquired through processing the images collected by the multiple cameras possesses a good image quality effect and a high sense of depth of image quality, and 3D shooting and other advantages are realized.

The invention discloses a processing process of fresh preserved szechuan pickle. The processing process is carried out after green vegetable roots (Var. tnmida Tsen etlee) are arranged and cleaned. The processing process is characterized by comprising the steps of slicing, salting, pressing with a heavy object for dewatering, freezing, storing, and mixing with natural spices, thus obtaining the finished product. The processing process adopts a slicing and salting method to change a traditional processing method for processing whole preserved szechuan pickle, adopts a fast squeezing and dewatering method with the heavy object to change a traditional processing method of preserved szechuan pickle including air dewatering and salt dewatering, adopts a low-temperature freezing and refrigerating method to change a traditonal processing and storage method for long-time fermentation and normal-temperature storage in a jar, and is free of food additives and preservatives. The processing process disclosed by the invention can be used for solving the problem that the air-dewatering process is likely to cause local decay of materials, reducing the use amount of salt for dewatering, correspondingly alleviating pollution control of processed wastewater, shortening the preserving time furthest, maintaining the freshness of the green vegetable roots, and highlighting the flavor characteristics of freshness, fragrance, tenderness and crispness of the Fuling preserved szechuan pickle.

The invention provides a method for processing the skin color of a figure in an image. The method comprises the following steps: when image data in a non-HSV (Hue-Saturation-Value) image format are received, converting the image data into image data represented in an HSV image format; determining a skin color region according to the values of H, S and V in the HSV image format; and modifying the Sand / or V values of image pixel points in the skin color region, so that the ratio of S to V approximates to a typical value of a skin color. Through adoption of the processing method provided by theinvention, the problem of skin color display difference due to different post-processing ways and playing platforms in a process of watching network videos through a television is solved, and the image quality effect is optimized, thereby ensuring that audience has consistent subjective feeling about the skin color.

The invention provides a video signal conversion circuit and a television. The video signal conversion circuit comprises a blocking capacitor, a selection switch circuit, a buffer and an analog-digital conversion circuit, the blocking capacitor is connected to an input end of the selection switch circuit and used for filtering direct-current components in analog video signals, the selection switch circuit is used for selectively inputting the analog video signals, an input end of the buffer is connected with an output end of the selection switch circuit while an output end of the same is connected to an input end of the analog-digital conversion circuit, the buffer is used for receiving the input analog video signals, buffering the analog video signals and outputting the analog video signals to the analog-digital conversion circuit, and the analog-digital conversion circuit converts the received analog video signals into digital video signals. By the video signal conversion circuit, color shift of a low-brightness portion can be eliminated, and picture display effect can be improved.

The invention relates to a batchmeter structure, which comprises a storage bin for containing materials, a valve bonnet which is detachably connected with the storage bin, a connection cavity and an end cover which covers the connection cavity, wherein a feed hole which communicates the storage bin with the connection cavity is formed in the valve bonnet, and a material hole is formed in the end cover. The batchmeter structure is characterized in that: the end cover is located relative to the valve bonnet, the connection cavity is rotatably arranged between the valve bonnet and the end cover, a plurality of material cavities with different capacities are arranged in the connection cavity and can communicate the feed hole with the material hole, and the feed hole and the material hole are not communicated with each other. Compared with the prior art, the batchmeter structure is convenient to use and simple to operate, can effectively separate the materials in the storage bin from communicating with the outside, has good use sanitary performance and a good material quality guarantee effect.

The invention relates to the smart TV technology. The invention is to solve the problem that the consistency of a subjective effect cannot be satisfied by use of fixed white balance parameters since the color temperature status consistency of a liquid crystal screen in the existing smart TV. The invention provides an automatic white balance debugging method at a smart TV side. The technical scheme can be generalized as follows: the automatic white balance debugging method at the smart TV side comprises the white balance parameter acquisition part and the white balance parameter usage part. The method disclosed by the invention has the advantages that the debugging efficiency is improved, the production cost is lowered, and the method is suitable for the white balance parameter debugging of the smart TV.

The invention discloses a virtual reality-based real skiing simulation system, which is characterized by comprising a limb recognition module, a human body key point recognition module, a VR high-speed transmission module and skiing machine equipment, the system has the advantages that virtual and realistic consistent experience can be brought to people in physiological perception, and other people can also feel the same; VR ice and snow movement is focused, VR skiing is taken as a core, and an integrated on-ice solution is constructed; VR training is adopted, time and space cost is reduced, safety is extremely high, and a superexcellent tool is provided for pre-competition preparation of professional athletes and rehabilitation training of injured athletes; human body key point identification and data acquisition technologies are adopted, so that integration and analysis of big data can be realized, and competition strategies can be scientifically adjusted; an iteratively upgraded VRskiing sport software and hardware integrated scheme brings brand-new experience to audiences, and a highly-immersive and highly-restored ice and snow world is created.

The invention discloses jasmine flower green bean cakes and a production method thereof. The jasmine flower green bean cakes are made from the following effective components and raw materials in parts by weight: 30-50 parts of vigna radiata, 10-20 parts of white granulated sugar, 5-8 parts of vegetable oil, 8-12 parts of trehalose, 2-5 parts of edible salt, 3-5 parts of potassium sorbate, 3-6 parts of sodium dehydroacetate, 3-7 parts of jasmine flower essential oil, 25-40 parts of fresh jasmine flower petals and 5-12 parts of purified water. The production method comprises the following steps of uniformly mixing the raw materials, and then performing compression molding through a filler molding machine so as to obtain the jasmine flower green bean cakes. Through the raw materials and the production method of the jasmine flower green bean cakes disclosed by the invention, the jasmine flower green bean cakes disclosed by the invention have unique flavor, can maintain specific flavor in a long time, and have the characteristics of being pure, loose, fragrant and soft in mouth feel; and the jasmine flower green bean cakes have full-bodied jasmine flower fragrance, so that the appetite can be greatly stimulated, when the jasmine flower green bean cakes are put into mouths, long aftertaste is generated, and the jasmine flower green bean cakes have the characteristics of being long in fresh keeping period, long in storage period and the like.

The invention discloses instant tomato paste rich in lycopene and a production method of the instant tomato paste. The instant tomato paste mainly comprises, by weight, 35-55 parts of water, 25-40 parts of concentrated tomato paste, 2-12 parts of edible sugar, 4.5-18.5 parts of meat, egg, fish and mushrooms, 2-10 parts of white vinegar, 1.5-3 parts of salt, 1-10 parts of onion oil, 0.02-0.2 part of emulsifier and 0.0012-0.005 part of antioxidant. The production method includes: pre-producing the onion oil; weighing the raw materials, and pre-dissolving; premixing and preheating the pre-dissolved raw materials, heating and cooking in a staged manner, and performing heat preservation and sterilizing for 20-35 minutes to obtain the instant tomato paste rich in lycopene, wherein the temperature of the materials is 105 DEG C during the heat preservation and sterilizing. The produced instant tomato paste rich in lycopene is convenient to eat, high in nutritional value and good in taste and flavor.

The present invention belongs to the technical field of food processing and specifically discloses a preparation method of Luchuan pork sausages. The preparation method of the Luchuan pork sausages mainly comprises the following specific steps: (1) raw material treating: Luchuan pork is cut into diced pork; (2) pickling: the diced pork and a pickling agent are mixed, and pickling is conducted; (3) chopping and mixing: the pickled diced pork is mixed with a material blending agent, and chopping is conducted; (4) sausage filling; (5) baking; (6) cooking; and (7) cooling and storing; wherein the material blending agent is mainly prepared from nostoc flagelliforme, dried shiitake mushrooms, oats beta-glucan, grape seeds, herba rhodiolae, mulberries, corn stigma, root or herb of rose mallow, herba gynostemmatis pentaphylli, Chinese wolfberry fruits, red dates, royal jelly, etc. according to certain parts by weight. The preparation method of the Luchuan pork sausages is simple and easy to implement. Besides, the prepared Luchuan pork sausages are high in sensory acceptability, low in calories, low in fat, high in dietary fiber content and good in quality guarantee effects, and have a certain health-care function.

The invention belongs to the technical field of food, and specifically discloses fermented soybean and a preparation method thereof. The fermented soybean provided by the invention comprises soybean,pekoe tea, an auxiliary material and a coating film in certain parts by weight, wherein the coating film comprises isolated soybean protein, chitosan, sodium alginate, whey protein, corn starch, a perilla extract and a licorice extract in certain parts by weight. The preparation method for the fermented soybean comprises the following steps: soybean pretreatment, preparation of tea water, stewing,fermentation, material mixing, coating film preparation, spray coating, and packaging. The fermented soybean provided by the invention has the characteristics of insusceptibility to deterioration, long shelf life, good preservation effect, high nutritive value, good sensory effect and food safety; meanwhile, the preparation method for the fermented soybean facilitates operation, is easy to control the quality of a product, and is applicable to large-scale production.

The invention discloses a method for improving shelf life of a saltwater-freshwater bdellovibrio sp. microbial preparation. The method comprises the following steps: preparing the bdellovibrio sp. microbial preparation; mixing the bdellovibrio sp. microbial preparation with a protection agent belonging to different kinds and / or with different concentration, so as to obtain a mixed solution; placing the mixed solution at different temperature to perform accelerated testing; sampling regularly, and detecting the live bacteria concentration of the bdellovibrio sp. microbial preparation in the mixed solution; and utilizing Arrhenius equation and recorded data to calculate out the shelf life of the bdellovibrio sp. microbial preparation, and determining the effect of the protection agent by comparing the shelf life. According to the method, by comparing the quality-guaranteeing effect of different protection agents on the bdellovibrio sp. microbial preparation, a protection agent with best quality-guaranteeing effect is screened out, and the shelf life of the bdellovibrio sp. microbial preparation is obviously prolonged; and also the activity of thalline in the bdellovibrio sp. microbial preparation can be effectively kept for a long time. The provided protection agent is wide in raw material selection scope and cheap in price, and is suitable for popularization and usage.

The invention discloses a kitchen waste mechanical pretreatment system and a pretreatment process for the kitchen waste mechanical pretreatment system. The mechanical pretreatment system comprises a temporary storage material bin, double non-shaft screw conveyors, a vertical shaft hammer type grinding machine, an impurity removal machine, a homogenizing cache box and a sand removal and oil separation integrated machine. By means of the kitchen waste mechanical pretreatment system and the pretreatment process for the kitchen waste mechanical pretreatment system, kitchen waste with complex composition is taken as raw materials, high-purity organic slurry is produced, aftertreatment material inlet requirements for dry or wet anaerobic fermentation or black gadfly breeding and the like are met, sorted residue meets various heat treatment technology material inlet heat value requirements for incineration, gasification and the like, separation and purification of the kitchen waste are realized, the technical bottleneck of existing kitchen waste mechanical pretreatment being long in process chain, low in organic matter separation efficiency and high in impurity content and energy consumption is broken through, and a more optimized, more suitable and more reliable mechanical pretreatment technology is provided for a city classified kitchen waste treatment project.

The invention provides a method for preserving high-moisture tartary buckwheat seeds through pepper essential oil. The method comprises the steps that the tartary buckwheat seeds are dried under a mild condition to obtain the tartary buckwheat seeds with the moisture content being 16%-18%; the obtained tartary buckwheat seeds are packaged into a corner bracing bag formed by processing a compositepackaging film made of polyvinylidene chloride / nylon / non-tensile polypropylene, and the corner bracing bag is filled with a slow-release fresh-keeping bag which is obtained in modes that the pepper essential oil and a beta-cyclodextrin aqueous solution are mixed, and pepper essential oil microcapsules obtained through stirring, still standing, vacuum filtration and drying to the constant weight are loaded into a filter bag; and finally, vacuum packaging is performed. According to the method, when the tartary buckwheat seeds are dried in mild and dry conditions till the moisture content is 16%-18%, the high-moisture tartary buckwheat seeds are packaged, and compared with the packaging result of a vacuumizing packaging method in the prior art, under the same storage condition, the method reserves the color and controls microbial growth effectively, and improves the quality of the high-moisture tartary buckwheat seeds.

The present invention provides an image compensation method and device, and a terminal and relates to the technical field of image processing. The method comprises the following steps: determining aninitial compensation coefficient of a partition based on a backlight luminance value of the current partition; determining a noise level of the partition; determining a compensation adjustment factorof the partition based on the noise level; determining a target compensation coefficient of the partition based on the initial compensation coefficient and the compensation adjustment factor, and making compensation for the pixel value of a pixel in the partition based on the target compensation coefficient. Through the method in the invention, the overall level of the image can be improved, and abetter image quality effect can be obtained.

The invention discloses jasmine flower cakes and a production method thereof. The jasmine flower cakes are prepared from the following effective components and raw materials in parts by weight: 25 to 40 parts of flour, 30 to 50 parts of mung beans, 10 to 20 parts of white granulated sugar, 5 to 8 parts of plant oil, 8 to 12 parts of trehalose, 2 to 5 parts of edible salt, 3 to 5 parts of potassium sorbate, 3 to 6 parts of sodium dehydroacetate, 3 to 7 parts of jasmine flower essence, 25 to 40 parts of fresh jasmine flower petals and 5 to 10 parts of cheese. A product is obtained by uniformly mixing the raw materials and pressing the raw materials through a sandwich forming machine. By the adoption of the raw materials and the production method, the product disclosed by the invention has unique flavor, and the unique flavor can be retained for a relatively long time; the product has the characteristics of pure taste, looseness, fragrance, appetizing and softness; by the mellow jasmine fragrance, great appetite can be stimulated; the jasmine flower cakes have good aftertaste after being chewed in mouth and are long in freshness retaining period and long in storage period.

The present invention provides an image compensation method and device, and a terminal and relates to the technical field of image processing. The method comprises the following steps: determining aninitial compensation coefficient of a partition based on a backlight luminance value of the current partition; determining a noise level of the partition; determining a compensation adjustment factorof the partition based on the noise level; determining a target compensation coefficient of the partition based on the initial compensation coefficient and the compensation adjustment factor, and making compensation for the pixel value of a pixel in the partition based on the target compensation coefficient. Through the method in the invention, the overall level of the image can be improved, and abetter image quality effect can be obtained.

The invention relates to a dual-purpose liquid cosmetic pen, which comprises a cover assembly, brush rod, bottle body and middle ring which are coaxially arranged, one end of the brush rod is fixedlyconnected with a first cosmetic head, and the other end of the brush rod is fixedly connected with a second cosmetic head, and the second cosmetic head is sleeved with the bottle body for storing a second cosmetic material, the opening end of the bottle body is hermetically connected with the brush rod, the other end of the brush rod is a cylinder body, the first cosmetic head is hermetically connected with the opening of the cylinder body, one end of the middle ring is sleeved with the opening end of the bottle body, the other end of the middle ring sleeves on the brush rod and is hermetically and fixedly connected with the brush rod, the cover assembly detachably sleeves on the first cosmetic head, and the opening end of the cover assembly is sleeved with the other end of the middle ring. The two cosmetic heads share one brush rod, so that the utilization rate of the structure and material are high, and the comprehensive cost is low.

The invention provides an HA collagen stock solution. The HA collagen stock solution is prepared from raw materials in parts by weight as follows: 0.2-0.5 part of trisodium ethylenediamine disuccinate, 0.3-0.5 part of ascorbyl palmitate, 1-3 parts of hyaluronic acid modified collagen, 2-5 parts of amino acid, 1.5-3.5 parts of D-pantothenic acid, 1-2 parts of allantoin, 2-4 parts of euglena polysaccharides, 1-3 parts of a calendula extract, 2-5 parts of polyethylene wax, 3-5 parts of carbomer, 1-2 parts of citronella oil, 0.02-0.05 part of benzotriazole and 50-100 parts of water. The repair cream is simple to prepare, the raw materials are widely sourced, hyaluronic acid modified collagen is used as a core component, first conditioning and late nourishing and foundation strengthening are realized, the collagen component of skin is supplemented, skin vitality is repaired, damaged skin base is mainly repaired, the generation of skin is improved, nutrients are poured, fundamental beauty change is brought, and the HA collagen stock solution has broad application prospects.

The invention discloses a processing method of instant crayfish claws. The processing method comprises the following steps: (1) selecting and cleaning raw materials; (2) taking claws, wherein crayfish claws are cut off along the joints by scissors and are cleaned for later use; (3) precooking wherein the crayfish claws are poured into boiling water for precooking, bubbles are scummed, the claws are taken out for cooling, and water is drained; (4) carrying out first-time drying; (5) tasting, wherein the crayfish claws are put into a pickling bag, pickling liquid is injected, the bag is sealed, ultrasonic treatment is carried out, the bag is taken out and opened for filtering and water draining after the treatment is completed; (6) carrying out second-time drying; (7) executing cooking, wherein the crayfish claws are steamed and cooked; (8) carrying out third-time drying, executing taking out and cooling; (9) packaging and sterilization. The method can effectively improve the crayfish utilization rate, is simple in process and convenient for industrial production, and the crayfish claws processed by the method are quick to taste and delicious in mouthfeel.

The invention relates to a preparation process of leaf pickles, which comprises the following steps of: preparing two equal parts of natural spices on the basis of the existing natural spices and weakly acidic aqueous solution; preparing two parts of the weak acidic aqueous solution with the same amount; the leaf type pickled vegetables are prepared into finished vegetables through two stages; and sealing the finished dishes prepared in the two stages in a bag. The taste quality of the obtained leaf pickles is further improved on the basis of no chemical preservation, good quality guarantee and good food safety.

The invention discloses Qi-tonifying blood-nourishing date protein powder and a processing method thereof. The date protein powder is prepared from, by weight, 10-30 parts of wall-broken date powder, 45-75 parts of protein powder, 3-10 parts of celery powder, 3-10 parts of lotus leaf powder and 5-15 parts of rhizoma dioscoreae. The Qi-tonifying blood-nourishing date protein powder has advantages that by adoption of the wall-broken date powder as a raw material, Qi tonifying and blood nourishing can be achieved; by mixing with protein powder such as soybean protein powder and red bean protein powder, better taste can be obtained while nutrients are increased; by addition of the celery powder for a preservative effect and addition of the lotus leaf for acid-base balance of a product, the shelf life of the finally formed product reaches about 8-12 months without addition of any additives, so that health and environmental friendliness are realized; in addition, since the wall-broken date powder is prepared from whole dates except for date pits, high nutritive value, cost controllability and environmental friendliness are realized.

The invention discloses a mechanical controlled atmosphere insecticidal system for storing tobacco leaves in a cave depot and a construction and use method of the mechanical controlled atmosphere insecticidal system, the system adopts the cave depot to replace a tent sealing system, not only can a good storage system be provided for the tobacco leaves, but also the tobacco leaves can be stored in the cave depot through the operations of pumping air and filling high-purity nitrogen (the concentration of the nitrogen is generally more than 99.5%). The purpose of effectively controlling insect conditions is achieved. Tobacco leaves are basically completely placed in a storage environment of a cave depot due to practical characteristics, the effective utilization rate of the storage environment is high, and meanwhile, in view of a gas replacement and nitrogen charging mode, the warehouse is inconvenient to carry out nitrogen charging and insect killing work in the gas replacement mode. Therefore, under the condition that the unique pest control environment situation that the cave depot is good in sealing performance and high in storage environment utilization rate is fully considered, cyclic nitrogen-enriched deoxidation and pest killing work is innovatively carried out through mechanical deoxidation and nitrogen enrichment equipment.

The invention discloses an anti-aging aronia melanocarpa wine and a preparation method thereof, and relates to the technical field of wines. The wine is prepared from the following raw materials in parts by weight: 40 to 60 parts of aloe gel juice, 20 to 40 parts of radix polygoni multiflori powder, 400 to 500 parts of grapes, 100 to 200 parts of aronia melanocarpa, 30 to 40 parts of blueberries,4 to 6 parts of mulberries, 10 to 20 parts of Chinese wolfberry and 0.1 to 0.3 part of a preservative. According to the anti-aging aronia melanocarpa wine and a preparation method thereof, aloe has the health-care effects of sterilizing, diminishing inflammation, promoting the stomach, improving the immunity, detoxifying, resisting tumors, resisting radiation, preventing corrosion and insects, helping produce saliva and slake thirst, maintaining beauty and keeping young; polygonum multiflorum can tonify essence and blood, blacken beard and hair, strengthen muscles and bones and tonify liver and kidney; the synergistic effect of the two components can improve the body state of people and effectively enhance the body immune function, and the blueberries are matched to improve the sleep quality, relieve pressure, relax people, prevent cranial nerve aging and enhance brain power, so that a remarkable anti-aging effect is achieved, and the traditional Chinese medicine composition is commonin medicinal materials and low in production cost.

The invention belongs to the technical field of food production processes and relates to a novel process for producing a complex sugared pomelo peel food. The food is prepared by the following process steps: (1) debitterizing pomelo peel; (2) treating tremella; (3) blending complex paste; (4) mixing; (5) forming; and (6) packaging and sterilizing. The raw material in the invention is special in formula and has innovativeness, the process is innovative, resource-saving, low in energy consumption, high in yield and high in quality, and the product is tasty, elastic, soft, non-sticky and low in calorie and has multiple health functions.