47results about How to "High in tannins" patented technology

A color stabilized composite material combines polymers with cellulosic natural fibers or wood or wood based composite materials to manufacture an array of products for both indoor and outdoor applications. The invention provides the means to enhance the color stability of such products from the negative effects of ultraviolet radiation and weather in addition to improving the physical properties of the overall fiber-polymer matrix. In one aspect, the invention provides a composite material including a natural fiber, such as wood flour, and a polymer resin, wherein the natural fiber has been pretreated with a bleaching or oxidizing agent. In another aspect, the invention provides a color stabilized composite building material including an elongated substrate, and a thermoplastic material coating disposed on a longitudinal circumference of the substrate, which may be wood or a wood-based composite material such as plywood, cellulosic fiberboard, particle board, waferboard, flakeboard, chipboard, or oriented strand board.

The invention discloses a Jiuqian plum tree engrafting and cultivating method, comprising the following steps: planting the cultivated annual bitter plum rootstock seedlings in the seedlings-raising land in rows, in each December to establish a bitter plum free-stock nursery; selecting the bearing tree vegetative-shoots of Jiuqian plum trees as the scion cultivation stock trees to establish a scion nursery; collecting the vegetative shoots on the scion stock trees as scions to engraft in the middle ten days of next February; promoting the growth and harvest of the Jiuqian plum tree using management practices, plant growth regulator, shaping and trimming. The engrafting and cultivating method can stunt the Jiuqian plum trees, reduce the juvenile phase, advance the harvest phase, increase the yield and realize the scale planting.

A method for making the surface of natural wood material have relief effect includes such steps as smoothing the wooden surface, coating the saturated solution of 3-valence Fe salt (iron chloride, iron sulfate or iron nitrate), hot pressing at 80-140 deg.C under 0.5-4 MPa for 80-180 s, and natural cooling and drying.

The invention discloses a low-temperature extended maceration method suitable for making a dry red wine from plateau wine making grapes. The method comprises pre-fermentation cold maceration, alcohol fermentation and post-fermentation postmaceration, and specifically comprises the following steps: 1) crushing picked red wine making grape raw materials, removing stalks to obtain fruit pulp, pumping into a fermentation tank while adding food grade sulfurous acid and pectinase, filling CO2 into the fermentation tank for oxygen exclusion, homogenizing through pump circulation, and performing cold maceration on the fruit pulp at 6-10 DEG C for 3-4 days; 2) after the cold maceration is completed, adding Saccharomyces cerevisiae, and performing alcohol fermentation; 3) when the specific gravity is reduced to 996g/L and the reducing sugar is 2g/L, entering the post-fermentation postmaceration without performing wine-liquid separation; and 4) after the postmaceration is completed, performing wine-liquid separation to perform malic acid-lactic acid fermentation. By adopting the long-time pre-fermentation cold maceration and post-fermentation postmaceration method, the maceration time of grape berries is sufficiently extended, so that abundant phenol substances and aromatic substances in plateau wine making grapes can be effectively extracted out.

The invention discloses natural acorn talcum powder and a preparation technology thereof and belongs to the technical field of skin care products. The natural acorn talcum powder comprises the following components in parts by weight: 60-90 parts of acorn powder, 4-9 parts of honeysuckle, 4-8 parts of mother chrysanthemum, 5-20 parts of Thymol, 0.01-0.5 part of menthol crystal, 0.4-2.6 parts of zinc oxide and 0.01-0.05 part of spice. The components are smashed, sieved, evenly mixed and packaged to obtain the natural acorn talcum powder. In the natural acorn talcum powder, edible nontoxic pure plant serving as a main raw material, as well as honeysuckle, mother chrysanthemum, Thymol, menthol crystal, zinc oxide and spice are added to prepare the natural acorn talcum powder. The formula is nature and free from irritation; and the natural acorn talcum powder completely contains no talc powder, is non-toxic, does not irritate skin, has the functions of astringing dampness, removing sores, removing prickly heat, relieving itching, clearing away heat and toxic material and protecting skin, is suitable for new born infants, has obvious curative effect on preventing prickly heat and treating infant eczema, and ensures no dust flies.

The invention discloses fen-flavor liquor as well as a preparation method and device thereof and belongs to the technical field of liquor. The fen-flavor liquor comprises raw materials in parts by weight as follows: 40-50 parts of rice, 3-8 parts of sorghum, 3-8 parts of glutinous rice, 3-8 parts of maize, 3-8 parts of millet, 3-8 parts of sago, 3-8 parts of oat, 3-8 parts of chickpeas, 3-8 parts of lotus seeds, 3-8 parts of lily bulbs, 3-8 parts of buckwheat, 180-320 parts of mountain spring water and 0.2-1 part of distiller's yeast. The invention further discloses the preparation method and device of the fen-flavor liquor. The fen-flavor liquor is prepared from 11 kinds of grain as basic raw materials, is fully transparent, milk white, soft and fragrant, has effects of cooling and moisturizing the throat, clearing the lung, realizing sweet aftertaste for a long time and the like and cannot cause headaches if a person drinks too much of the liquor; besides, the preparation method and device are simple, have the broad market prospect and are suitable for large-scale production.

The invention discloses moistening and whitening essence which is composed of 0.8-1.5 parts of mesona chinensis extract, 0.1-0.8 part of mint extract, 0.5-1.5 parts of cortex magnolia officinalis extract, 1.2-2.5 parts of gallnut extract, 25-30 parts of humectants and 0.05-0.1 part of a chelating agent. The moistening and whitening essence disclosed by the invention is safe, mild and non-stimulating, has obvious effects of moistening, moisturizing and whitening, and is capable of promoting skin glossiness, wettability and smoothness after long-term use.

The invention relates to a pharmaceutical composition and the use of same for treating diseases that are caused by microorganisms, and as a cosmetic. In one embodiment, the pharmaceutical composition comprises an extract of liquorice root and oak bark in combination with dexpanthenol.

The invention mainly relates to the technical field of fruit wine fermentation, and discloses a preparation method of hot-dipping sweet strawberry wine. The preparation method comprises the followingsteps: cleaning and disinfection, raw material beating, hot-dipping, ingredient blending, main fermentation, post-fermentation, filtration, clarification, filling and aging. The preparation method isconvenient to operate. The yield of the strawberry wine can be increased by about 15% under the condition of the same strawberry dosage. The original color and aroma of the strawberry are retained tothe maximum, the quality of the strawberry wine with poor quality of raw materials can be improved, and the sales price will also increase. In addition, the fresh sweet strawberry wine produced by theprocess can be sold early to reduce the administration cost of the product, and has high promotion value.

The invention relates to an accurate moisture control cultivation method applied to wine grapes, and belongs to the technical field of agriculture. The invention provides a reasonable wine grape cultivation method capable of accurately regulating and controlling the water content so as to avoid adverse effects on wine grape cultivation caused by improper water supply in the growing season. Fruit grains are reduced through water stress in the young fruit expansion period, and the proportion of peels and seeds rich in flavor substances in the fruit grains is increased; and more assimilation products are distributed to fruits through moderate stress of moisture from the color changing period to the mature period, and the content of flavor substances in the fruits is increased.

The invention discloses a method for purifying Valonia tannin extract. The method adopts Valonia or Valonia tannin extract as a main raw material, and comprises the following main process routes of adding water in the Valonia and heating for extraction or adding water in the Valonia tannin extract and heating to dissolve the Valonia tannin extract, flocculating and settling by using a chemical reagent polyacrylamide, treating by using an organic solvent (performing the treatment on acetone solutions with low concentration and high concentration in two times), passing through a chromatography column and drying, thereby obtaining a finished product. By adopting the method, such impurities as non tannin in the Valonia tannin extract can be effectively removed, the tannin content of the obtained purified finished product of Valonia tannin extract is high than 80% and the yield is higher than 80% as well.

A method of producing powder with a high tannin content includes pulverizing a tannin-containing plant such as bark of radiata pine (Pinus radiata) and classifying the pulverized material into fine particles having a desired particle size, for example, fine particles having a particle diameter of 100 to 1,000 μm or less. A powder with a high tannin content is produced by such a method. The thus obtained powder with a high tannin content exhibits excellent characteristics when used as an adhesive, a binder, etc. for wood materials.

The present invention is related to processes for importing an improved anti-oxidant content with high ORAC values to a food product. Milled high tannin sorghum grain may be ground into flour and mixed with spices and herbs, which is then used as a topping on the food product of choice.

The invention discloses a tannin-rich seasoned flour product with a long shelf life and a preparation method thereof. The preparation method comprises the following steps: (1) uniformly mixing ediblesalt, monoglyceride and water, and adding the mixture into medium-gluten wheat flour for powdering to obtain a dough and floccule mixture; 2) extruding and curing the dough and floccule mixture to obtain a semi-finished product of the seasoned flour product; 3) drying the white grape pomace to obtain a powder substance; 4) screening the powder substance to obtain a powder substance with a target particle size; 5) dissolving the powder substance in a cyclodextrin saturated solution to form a mixed solution, and mixing the mixed solution with vegetable oil to obtain a mixed oil substance; and 6)uniformly mixing the seasoned flour semi-product, the spices and the mixed oil substance. The grape pomace is added, so that the content of dietary fiber and tannin of the product is increased, the powder substance can be better fused with vegetable oil through cyclodextrin, the powder substance can be uniformly distributed in the seasoned flour product, the oxidation of fatty acid is delayed, and the growth of bacteria can be inhibited.