31results about How to "Improve endoplasm" patented technology

The invention relates to a skin care product of pearls comprising skin-care cream and skin-active essence, wherein the skin-care cream comprises shea butter 2.85-3.15%, walnut kernel oil 1.90-2.10%, emulsifying agent 1.90-2.10%, assistant emulsifier 1.425-1.575%, vitamin E 2.375-2.625%, caprylic/capric triglyceride 5.70-6.30%, stearic acid 1.90-2.10%, licorice root 0.95-1.05%, grape seed extract 0.475-0.525%, ultraviolet absorbent 0.095-0.105%, humectant 4.75-5.25%, and thickening agent 0.238-0.263%, buffering agent 0.475-0.525%, and balancing deionized water, the skin-active essence comprises nano level active pearl powder and Vc magnesium phosphate.

The invention relates to a biological organic fertilizer. The biological organic fertilizer comprises 600 to 900 parts of animal manure, 400 to 600 parts of sugar filtered mud, 50 to 200 parts of oil cakes, 200 parts of peat, 200 parts of edible fungus residues, 200 parts of straw, and 1 to 2 parts of organic fertilizer production inocula all in parts by mass. The biological organic fertilizer provided by the invention is complete in nutrient and capable of effectively improving the utilization rate of the fertilizer nutrients and has a sustainable ability and the dual effects of increasing the crop yield and improving the quality of agricultural products; the quality increasing of the biological organic fertilizer mainly refers to increasing of vitamins C and beta-carotene and reducing of the nitrate content and increasing of a single (strip) part, namely improvements in appearance and inherent quality; the yield of the crops is increased, and the quality is improved; the problem of crop continuous cropping planting is solved; soil physicochemical and biological characters are improved; the specificity of the general bacterial manure is broken, so that biological organic fertilizer has good social and ecological benefits.

Disclosed in a sheeting method for suncuring tobacco which comprises a stock preparation procedure, which employs time delayed collection to increase the defoliation maturity, a tendon pulling out procedure to extract the main tendon after fresh tobacco picking up, a sun curing procedure which employs two-stage solarizing process in the yellow-turning phase and the dry plate color deciding phase.

Disclosed is a Yunwu tea comprising the following constituents (by weight proportions), mist tea 95-105 parts, ginseng 3-8 parts, and licorice root 3-6 parts. During the preparing process, a predetermined amount of ginseng powder and licorice can be discharged.

The invention relates to a key technique of industrialization of export high-quality, high-efficiency and low agricultural residual tea and organic tea, which is designed aiming at the current new condition of international and home tea and combining the practical condition of China. The production type of tea is determined according to the concrete condition of a base, and a technical scheme and a quality management system are designed. The ecological environment of a tea garden is protected through applying the principle of system research; soil is improved by using organic fertilizer; the internal quality of the tea is improved through selectively culturing and generalizing high-quality seeds; insect pests are prevented through adopting measures of damaging the survival and reproducing environment of insect pests of tea trees so as to reduce the use of pesticide and pesticide residue; and secondary pollution is reduced through controlling the sanitary quality of the tea in the process of processing, package and storage transportation. The invention innovates the production technology, ensures the production and processing of the tea to be safe, industrialized and standard and adopts an industrial mode of company-base-farmer and a technical course of research-examination-demonstration-generalization to be generalized and applied in the whole province, thereby ensuring the implement of a complete quality system from soil to table.

The invention relates to manufacturing equipment of tea leaves and particularly relates to a numerical control residual heat recycling type tea leaf forming fragment enhancer. The numerical control residual heat recycling type tea leaf forming fragment enhancer comprises a rack and a drying oven arranged on the rack, wherein a rotary and adjustable roller is arranged in the drying oven; a leaf guide strip for overturning and forming tea leaves is arranged on the inner wall of the roller; one end of the roller is provided with a tea leaf inlet/outlet and the other end of the roller is provided with an exhausting opening; the two ends of the roller are connected with the rack through supporting rolling wheels; an interlayer between the roller and the drying oven is communicated with an air outlet pipe of a hot air furnace; hot air enters the roller through a vent hole in the wall of the roller; and the roller is composed of a cylinder with a net-shaped small hole in the middle and an end cover with two circular-arc-shaped two ends. A unique roller design is adopted so that drying work is finished while tea leaves are formed; meanwhile, the tea leaf drying speed is accelerated under the condition that the hot air temperature is not improved, and the appearance and inner quality of the tea leaves are improved. The numerical control residual heat recycling type tea leaf forming fragment enhancer also has an automatic feeding function so that the automatic control of a whole process is realized, the operation is simple and convenient, the tea leaves are formed well and the tea fragment is high.

The invention provides a processing technology of leaves of roxburgh rose black tea, and belongs to the technical field of improvement of tea leaves. The processing technology comprises the followingsteps: putting the picked fresh tender leaves of roxburgh rose on a dustpan for withering in a processing room, wherein the room temperature is 23 DEG C, the relative humidity is 65%, the tile thickness is less than 2cm, and the withering time is 8-12 hours; when the moisture content of the withered leaves reaches 60%-64%, rolling the withered tender leaves of roxburgh rose in a rolling machine; when the broken cell rate reaches 80% or more, 90% or more of the leaves become strips after the rolling, the juice overflows, and the leaves feel wet and sticky to a hand and can be held into a ball while having moderate looseness after being released, putting the rolled tender leaves of roxburgh rose into a fermentation tank, wherein the temperature is 23 DEG C, the humidity is 89%-93%, and the fermentation time is 4 hours; drying in a dryer; after the drying is finished, spreading and cooling to room temperature, and then packaging and storing. The processing technology aims to solve the problem that most of the pruned leaves of roxburgh rose are directly discarded at present and consequently resource waste is caused since the leaves of roxburgh rose have relatively high nutritional value.

The invention provides a pig raising method for improving the quality of pork. The method comprises the following steps of constructing a pig farm; adopting an alternate pig feeding method; according to the physiological growth characteristics of a pig, feeding pigs with different fodder in a piglet breeding stage, a growth and development stage and a fattening and weight gaining stage, wherein in the piglet breeding stage the fodder is added with electrolytic multiplex vitamin, aloe leaves, honeysuckle and platycodon grandiflorum to improve the immunity and appetite of piglets; in the fattening and weight gaining stage, the fodder is added with yam, almonds, lentils, tuckahoe, gorgon fruits, coix seeds, lotus root starch, lotus seeds and other traditional Chinese medicinal materials which have the effects of strengthening spleen and kidney, and generating muscle and flesh. The pig raising method can improve not only the quality of the pork, but the ability of disease resistance, so that in the whole process of raising pigs, the incidence is significantly lower than the traditional raising methods.

The invention discloses a calculation model for a cut tobacco content of a cigarette and a method for controlling stability of the cut tobacco content by applying the calculation model. A method for constructing the calculation model comprises the following steps: using the cut tobacco content of the cigarette as a dependent variable and using a cigarette parameter as an independent variable to construct a functional relation; performing regression analysis fitting on detection data to obtain specific coefficients of the functional relation; constructing to obtain the calculation model for thecut tobacco content of the cigarette, wherein the cigarette parameter comprises a cigarette circumference. The calculation model provided by the invention has a fitting R2 of 0.893 or higher, is notaffected by the quality of product cigarette holder, forming paper, tipping paper and cigarette paper, has advantages of high accuracy and wide applicability, can not only control fluctuation of the cigarette within a national standard range, but also control a standard deviation of the cigarette quality to be 0.02 or lower, and controls the standard deviation of smoking resistance within 0.04-0.05, so that the cigarette can ensure stable tightness, smoking smoothness and comfortable smoking mouthfeel.

The invention provides a processing technology of rosa roxburghii tratt fruit steaming green tea. The processing technology comprises the following steps of placing and spreading picked fresh rosa roxburghii tratt fruit young leaves on a winnowing fan placed in a processing room, wherein the room temperature is 23 DEG C, the spreading thickness does not exceed 2cm, and the spreading time is 4-8 hours, and when the dissipation rate of the moisture content of rosa roxburghii tratt fruit leaves is 2%, pouring the rosa roxburghii tratt fruit leaves in a steamer of which the steaming air temperature is 100 DEG C; performing fixation for 40 seconds, performing rolling until the breakage rate of cells reaches 45%, and determining the moderate rolling degree in a manner that when juice overflows and wet and sticking feelings are generated when hands tough the rolled rosa roxburghii tratt fruit leaves, the rosa roxburghii tratt fruit leaves are tightly grasped by hands, balls are formed, and when the hands are released, the balls are dispersed; placing the rolled rosa roxburghii tratt fruit leaves in a drying machine of which the temperature is 120 DEG C, performing drying for 30 minutes, adjusting the temperature to be 80 DEG C, and performing drying until drying is completed, wherein the mark of sufficient drying includes that when the dried rosa roxburghii tratt fruit leaves are grasped by hands, the rosa roxburghii tratt fruit leaves are crushed, stems of the dried rosa roxburghii tratt fruit leaves are easy to break, and the water content is 5-6%; and spreading the dried rosa roxburghii tratt fruit leaves for cooling to achieve room temperature, performing packaging, and performing storage. The problem that conventional trimmed rosa roxburghii tratt fruit leaves are almostdiscarded directly, but the nutrient value of the rosa roxburghii tratt fruit leaves is high, so that resource waste is caused is solved. The invention belongs to the technical field of improvement oftea leaves.

The invention provides a processing method of flower-fragrance annular wild organic green tea. The processing method comprises the following steps of performing picking, performing fixation, performing rolling, performing shaping, performing baking and performing fragrance enhancement; and fresh tea leaves are picked and put in a fixation machine, the cooled tea leaves after fixation are put in a rolling machine, the rolled, unraveled and spread-aired tea leaves are put in the fixation machine for stir-baking and shaping, the shaped tea leaves are spread and aired for 10-15 minutes, then the aired tea leaves are put in a baking machine for primary baking, the tea leaves after primary baking are spread and aired for 10-15 minutes, then the aired tea leaves are put in a green tea fragrance enhancement machine for heating, the fragrance enhancement temperature is 80 DEG C, and the fragrance enhancement time is 20 minutes. Through the adoption of the processing method disclosed by the invention, the difficult problem that in a conventional green tea stir-frying technique, products which are rich in hair and beautiful in strip shapes are difficult to obtain when wild tea leaves being thick and strong in leaf stems are treated is solved, and the problem that enterprises suffer from losses caused by reduction of internal quality and ugly appearance is solved.

The invention belongs to the technical field of health-care tea, and particularly relates to fermented ampelopsis grossedentata tea and a preparation method thereof. The preparation method of the fermented ampelopsis grossedentata tea comprises the following steps of sequentially performing enzyme deactivation, spreading for cooling, rolling, deblocking, fermenting and drying on fresh ampelopsis grossedentata stems and leaves so as to obtain the fermented ampelopsis grossedentata. In the step of fermenting, Jiuquxiangzhi vinegar is sprayed on deblocked ampelopsis grossedentata stems and leavesfor fermenting, and the Jiuquxiangzhi vinegar is original vinegar prepared by using famous-wine bacterial-system yeast in alcoholic fermentation. The obtained fermented ampelopsis grossedentata tea is rich in nutrient content, rich in aroma substances, sour, sweet and delicious in taste, good in product quality and safer to drink, and the fermented ampelopsis grossedentata tea contains dihydromyricetin with a weight percentage content of 30%-38%.