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80results about How to "Improve coolness" patented technology

Method for producing cool sense honeycomb fibers

The invention discloses a method for producing cool sense honeycomb fibers. The method comprises the following steps: adding high-thermal-conductivity nano silicon carbide powder into master batch or pulp of honeycomb fibers according to a weight ratio of 1-2 percent, uniformly stirring, performing steam explosion on yarns, and preparing the honeycomb fibers. The invention discloses a technical method for improving a cool effect of the honeycomb fibers by changing heat-conducting property of thermal resistance enhanced fibers of the honeycomb fibers by using silicon carbide and the like, and the high-thermal-conductivity nano silicon carbide powder is added into the honeycomb fibers according to a ratio being about 1-2 percent, so that the thermal conductivity of the fibers can be improved from the original 0.1 to 2.0-3.8, and the thermal conductivity is improved by 20-40 times. The method has the characteristics that the addition amount is low, an effect of obviously improving the mechanical property of the product is achieved, the heat-conducting effect is obviously improved, and the like. Moreover, the original excellent performance of the honeycomb fibers is not changed. The clothing made of the fibers has obvious low thermal resistance and low damp obstruction characteristics, and the fiber is a special cool fiber.
Owner:VIOLET HOME TEXTILE TECH

Pig skin jelly meat steaming method

InactiveCN101897444ASingle raw materialHigh requirements for cleaning and degreasingFood preparationPig skinSteaming
The invention relates to a jelly meat steaming method, in particular to a pig skin jelly meat steaming method. The c meat preparing method has a long history, but there are two traditional methods: one method is to prepare the pig skin jelly meat from pork skin powder, and the process of the method is simple, but the pig skin jelly meat is not popularized because of low appearance quality and poor mouthfeel of the product; and the other method is to prepare the pig skin jelly meat from pork skin, the products containing an edible gelatine, a pigment and the like to different extent are not purely natural, and the pork skin jelly product is processed by cooking in water and is yellowish and has low quality and palatability due to the gelatinization of jelly meat during the long-term contact with a pot. The pig skin jelly meat steaming method comprises the following steps of: 1, cooking pig skin; 2, cutting the pig skin into strips; 3, adding water into the strips; 4, steaming the strips; 5, adding salt and sauce into the strips; and 6, cooling and packing the product. Due to single raw material, no addition of additivessuch as the edible gelatine and the pigment, and high requirements on cleaning and degreasing of the pork skin, the product has the advantages of high cool degree, good colour for stimulating appetite and high palatability.
Owner:YANGLING BESUN AGRI INDAL GROUP

Preparation method of knitted fabric with moisture absorption and sweat releasing and continuous cool feeling functions

The invention discloses a preparation method of a knitted fabric with moisture absorption and sweat releasing and continuous cool feeling functions. According to the preparation method, chemically andphysically modified polyester filaments are taken as raw materials, a weaving process and a dyeing and finishing process are adopted, and the knitted fabric is designed into a honeycomb or mesh double-sided tissue structure; and a printing paste is prepared by adopting a cool feeling finishing agent with strong cooling effect and water washing resistance, and the printing paste is transferred tothe fabric in a printing mode. The preparation method has the beneficial effects that by testing the basic performance, the burst strength, the color fastness, the moisture absorption quick-drying performance and the moisture absorption and cool feeling performance of the knitted fabric, the result shows that the knitted fabric has excellent moisture absorption and quick-drying performance, and iscapable of effectively relieving discomfort and wet cold feeling of people caused by damp sweat; and moreover, the knitted fabric also has excellent moisture absorption and cooling performance, and all performances meet standard values.
Owner:JIANGSU JINCHENZHEN TEXTILE

Inflatable herbal tea beverage and preparation method thereof

The invention belongs to the technical field of beverage production, and particularly relates to an inflatable herbal tea beverage and a preparation method thereof. Aiming at the problems of heavy Chinese herbal medicine flavor, poor taste, multiple additives and the like of a conventional herbal tea beverage, the invention provides the inflatable herbal tea beverage which comprises the components: heat-clearing Chinese herbal medicines, a cooling agent, carbon dioxide, auxiliary materials and water. The invention also provides the preparation method of the inflatable herbal tea beverage, wherein the preparation method comprises the following steps: a, adding the heat-clearing Chinese herbal medicines and spices into water, heating to 85-100 DEG C, decocting for 20-60 min, cooling, and filtering; b, adding a fruit and vegetable juice, a sweet substance and a thickening agent, and uniformly mixing; c, adding an acidity regulator, the cooling agent, an antioxidant and an essence, uniformly mixing, sterilizing and cooling; and d, introducing carbon dioxide into the remaining water to enable the gas content of carbon dioxide to be 0.1-0.5%, and adding the obtained water into the solution obtained in the step c, so as to obtain the inflatable herbal tea beverage. The inflatable herbal tea beverage is fresh in taste, free of medicine flavor and good in taste, and the preparation method is simple to operate and suitable for promotion.
Owner:成都图径生物科技有限公司

Preparation process of mulberry leaf tea

InactiveCN105192199AEliminate fishy smellEliminate green smellTea substituesFlavorPodocarpus
The invention discloses a preparation process of mulberry leaf tea. The preparation method includes the following steps: (1), after fresh mulberry leaves are picked, spreading the fresh mulberry leaves uniformly for placement indoors for 1-2 days, removing water at 150-200 DEG C, rolling, using gross fire to fry the fresh mulberry leaves to be 70-80% dry, spreading for cooling, using complete fire to dry-fry for flavoring until the fresh mulberry leaves are completely dry, and smashing to obtain mulberry leaf powder; (2), after chrysanthemum is cleaned, placing chrysanthemum into ozone water for soaking for 20-30 minutes, performing low-temperature vacuum drying, removing water, and smashing to obtain chrysanthemum powder; (3), placing podocarpus leaves into a refrigeratory of minus 10 DEG C for refrigerating for 4 hours, placing the same into a refrigeratory of minus 30 DEG C for freezing for 1-2 hours, taking the same out, adding water for pulping, filtering, and drying to obtain podocarpus leaf powder; (4), mixing the mulberry leaf powder, the chrysanthemum flower and the podocarpus leaf powder well to obtain mixed powder, spraying essential oil onto the mixed powder, drying, performing superfine smashing, and packaging, wherein the essential oil accounts for 0.1-0.5% of weight of the mixed powder. By the preparation process, smell and green taste of the mulberry leaves are effectively removed, cool nature of the mulberry leaves is improved, stomach cold is avoided, and the mulberry leaf tea has multiple healthcare functions.
Owner:安徽韵沣农业发展股份有限公司

Processing method of high-cool-sense polyester sofa fabric

The invention discloses a processing method of high-cool-sense polyester sofa fabric and relates to technical fields such as double-beam weaving using different yarn sheet tension, sofa fabric design using beam yarn sheet tension differences and structure differences and sofa fabric functionalization using normal-temperature plasma to sputter magnesium target materials. The processing method has the advantages that polyester is used as the warp yarn and the weft yarn, double-beam yarn sheet tension ratio is 1.5, the structures used by two beams are respectively a plain weave structure and a variable basket weave structure, the fabric with a semispherical surface structure is woven, the contact area between a human body and the fabric is reduced, and the cool sense of the fabric is increased; magnesium is used as the target raw materials, sofa fabric functionalization is achieved by normal-temperature plasma sputtering, and human body heat transmission performance of the fabric is increased; the use comfortableness problem of the polyester sofa fabric in summer is solved through fabric design and functionalization, and the antibacterial performance of the sofa fabric is increased; the sofa fabric processed by the method is good in thermal-conduction performance, excellent in antibacterial performance, widely applicable to the field of home textiles, and the like.
Owner:YIXING ZHONGDA TEXTILE

Method for preparing mouth-cooling type liquor by using reinforced yeast

ActiveCN109022188AAlcoholic and refreshing tasteImprove esterification abilityAlcoholic beverage preparationMicroorganism based processesMentholYeast
The invention belongs to the technical field of liquor preparation, and concretely relates to a method for preparing mouth-cooling type liquor by using reinforced yeast. The present invention providesthe method for preparing the mouth-cooling type liquor by using reinforced yeast, and aims at fact that the existing mouth-cooling type liquor has a strong odor and a taste such as bitter and astringent, which affects the mouthfeel. The method comprises the following steps: a, preparing reinforced yeast; b, processing grain; c, uniformly mixing the reinforced yeast, natural plant containing menthol and the grain; d. placing a mixture into a cellar, sealing the mixture and ferment the mixture for more than 7d; and e, distilling the wine to obtain the mouth-cooling type flavouring liquor, and obtaining the mouth-cooling type liquor after blending. The method uses the reinforced yeast to enhance the esterification ability of the reinforced yeast, increases the conversion efficiency of menthol to menthyl ester, and reduces the content of menthol in the wine, on the basis of retaining the cool mouthfeel and reducing the bad odor, the prepared mouth-cooling type liquor has cool and refreshing taste, has no other miscellaneous taste, and has a good market prospect.
Owner:宜宾听花酒业发展有限责任公司

Perspiration antibacterial cool fabric and preparation method thereof

The invention discloses a perspiration antibacterial cool fabric and a preparation method thereof. According to the preparation method of the perspiration antibacterial cool fabric, the moisture-conducting functional fibers and the cool functional fibers are blended to form the blended yarns, an outer layer adopts the blended yarns to weave the weft plain weave, an inner layer adopts antibacterialfunctional fibers to weave the jacquard mesh weave, there forming a wicking capillary effect, and through the moisture-absorbing and perspiration finishing, the obtained fabric has remarkable moisture absorption, moisture conductivity, bacteriostasis and instant cool feeling in contact, is washable and good in durability, can keep the skin dry and comfortable, and prevents the skin from making contact with clothes. Compared with the prior art, when the fabric provided by the invention is used for sewing clothes, hot and wet sweat and gas-state steam discharged by a human body can be transferred into the cool functional fiber on the outer layer of the clothes through the capillary action of the moisture conducting functional fiber on the inner layer of the clothes, so that the transfer acting force of the hot and wet sweat and the gas-state steam is enhanced.
Owner:上海小蓝象服装有限公司

High-low pillow

The invention provides a high-low pillow, wherein the middle part of the high-low pillow forms a transverse concave arc with 80 degrees and then transits to the two ends, thereby forming the sector-shaped or rectangular high-low pillow with the lower middle part and the two higher ends. The pillow is provided with five pillow areas. The high-low pillow has the advantages that height requirements of all normal sleeping postures of a human body can be met, and no matter which sleeping posture is utilized, the head and the cervical vertebra can be on a reasonable natural physiological curve, muscle groups of the cervical vertebra and the neck are effectively relaxed, the blood circulation of the neck is facilitated, enough oxygen is provided for the brain, and after a user wakes up, the brain is sober, and the user is spirited. A head support, a neck support and a chin rest can fully release the strain of the muscle groups and the ligaments so as to effectively reduce compression of hyperplastic sclerotin to the nerve and achieve a cervical spondylosis prevention function. Medicine bags are placed into the two ends of a spring neck supporting tube, so that the pillow forms a medicine pillow; and the spring neck supporting tube can be ventilated, can cool down the neck in hot summer, increases the coolness and facilitates deep sleep. The most suitable pillow for each person can be more precisely customized.
Owner:李忠君
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