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48results about How to "In line with the concept of consumption" patented technology

Fast get-in and get-out toll collection system for highway and working method of fast get-in and get-out toll collection system

The invention discloses a fast get-in and get-out toll collection system for highway and a working method of the fast get-in and get-out toll collection system. The fast get-in and get-out toll collection system comprises a network payment platform, a highway entrance server, a lane camera, a lane controller, a fast gateway, a service management server, a database server and a highway exist server, wherein the highway entrance server and the highway exist server have functions of automatically identifying license plate and vehicle model information, and also have a function of manually inputting the license plate information, namely a function of manually inputting the number of a license plate by virtue of a keyboard or a mouse. The fast get-in and get-out toll collection system for highway disclosed by the invention can be used for realizing non-stop electronic toll collection of the highway by virtue of prepayment electronic payment means. A prepayment account is opened within several minutes by virtue of a network way, so that the trend of the internet finance is satisfied, the consumption concept of a car owner, especially a young car owner, is satisfied, and the popularization is easy. All entrances and exits of an MTC (manual toll collection system) of the highway have fast traffic capacity with non-stop electronic toll collection. The fast get-in and get-out toll collection system for highway disclosed by the invention can be used for saving a great deal of IC (integrated circuit) acquisition expenses of the highway.
Owner:DALIAN MARITIME UNIVERSITY

Preparation method of ecological non-iron cotton high-grade fabric

The invention discloses a preparation method of an ecological non-iron cotton high-grade fabric. The method comprises the steps of preparation of fibroin / chitosan / citric acid anti-crease shrink-proof finishing agent, finishing and the like. In the invention, since waste silk, chitosan and citric acid, which are natural green healthy products, are utilized as raw materials, the ecological non-iron cotton high-grade fabric prepared by using the finishing agent conforms to the direction that the function classification of the textiles in the 21th century is required to be finished and processed on the premise of comfort, cleanness and safety. Since the fibroin finishing agent contains substantive fibroin proteins, the ecological non-iron cotton high-grade fabric has favorable skin affinity, and caters for the consumption concepts of environmental friendliness, health and fashion of people.
Owner:南通曙光染织有限公司

Wild blueberry compound juice and preparation method thereof

The invention relates to a wild blueberry compound juice and a preparation method thereof. The preparation method comprises the steps of preparing wild blueberry juice and purple sweet potato juice, performing enzyme deactivation to the prepared purple sweet potato juice for 20-30s, mixing the following active ingredients in parts by weight: 10-30 parts of the prepared wild blueberry juice, 2-8 parts of the prepared purple sweet potato juice, 2-15 parts of decolorized deacidified apple concentrated juice, 0.01-0.03 part of xanthan gum, 0.01-0.03 part of sodium carboxymethyl cellulose and 20-50 parts of water, and agitating for 5-8 minutes, thus obtaining the wild blueberry compound juice. By blending the wild blueberry juice, the decolorized deacidified apple concentrated juice and the purple sweet potato juice, the blended compound juice has no acor feeling, is proper in sugar-acid ratio, and appropriate for mouth feeling; without the addition of sweeteners, acidifying agents, coloring matters, essence and the like, the compound juice not only has the fresh aroma of the fresh blueberry fruit, but also has the mellowness of apples, has an unexpectable unique flavor, is natural and delicious, and palatable in acid and sweetness, and has harmonious complex aroma and taste of apples and wild blueberry, thus living up to the consumption conceptions on health and nutrition of the modern people, and meeting the taste of the wide public consumers.
Owner:江苏伊云贝尔饮料股份有限公司

Preparation method of vegetable condiment oil

InactiveCN102090610AFull flavorStrong natural cooking senseEdible oils/fatsFood preparationReducing sugarChemistry
The invention discloses a preparation method of vegetable condiment oil, and relates to a preparation method of condiment oil, comprising the following steps: mixing the raw materials in parts by weight: 0.1-10 parts of amino acid, 0.1-10 parts of reducing sugar, 0-10 parts of vitamin B1, 0-100 parts of hydrolyzed vegetal protein and 0-100 parts of water to obtain a mixed solution; adding 100-400 parts of vegetable oil and 0.1-20 parts of spice; stirring to react for 10-240 minutes at the temperature of 80-160 DEG C, and stopping heating; and then adding 0-10 parts of auxiliary material for blending to prepare into the condiment oil. The vegetable condiment oil in the invention satisfies the requirements of extensive vegetarians and the market without animal sources, and has full flavor, stronger natural cooking and richer nutrition relative to the condiment oil sold in the market.
Owner:TIANJIN CHUNFA BIO TECH GRP

Preparation method of black tea lager beer

The invention discloses a preparation method of black tea lager beer, belonging to the technical field of beer preparation. The preparation method comprises: smashing pulverize Pearson malt, red malt,scorched malt, crystalline malt and wheat malt according to proportion, saccharifying with water to obtain wort; then boiling the wort with hops and black tea; at last, inoculating that German 206 lager beer yeast, and storing the black tea lager beer after cooling. Black tea is added before that wort is boiled, so that the final beer has the aroma of malt and hop, as well as the aroma of black tea and health nutrition. The invention combines the traditional lager beer technology and added black tea before the wort is boiled. The wine body of the invention is red in appearance, fine and exquisite in foam, durable in hanging cup and light in taste and fresh in fragrance. Compared with the traditional beer, the lager beer of the invention contains the beneficial ingredients of black tea, has the functions of assisting digestion and resisting oxidation, accords with the healthy consumption concept, and has good market demand.
Owner:青岛金沙滩精酿啤酒有限公司

Starch-free ham

The invention provides a starch-free ham. The ham is prepared from the following raw materials in parts by weight: 100 parts of pork, 60 parts of ice water, 3.1 parts of ice water, 1.5 parts of white granulated sugar, 1.5 parts of glucose, 0.4 part of monosodium glutamate, 2.2 parts of a composite curing agent, 0.6 part of injection carrageenan, 0.06 part of sodium erythorbate, 0.016 part of sodium nitrite, 0.024 part of monascus red pigment, 0.12 part of natural flavor and 4 parts of soybean protein. The starch-free ham is uniform in texture, clear in section texture of shredded meat, good in slicing property, tastes elastic, smooth, tender and crisp, is natural and rich in flavor, durable in flavor durability and uniform in flavor.
Owner:TIANJIN YONGWANG FOOD

Production process of soy and soy

The invention discloses a production process of soy and the soy, relating to the field of food processing and solving the problem of insufficiency of fresh taste of the soy brewed by the conventional soy production process. The production process of the soy comprises the following steps of: selecting a raw material; pretreating the raw material; making koji; drying and fermenting; and leaching, wherein the drying and fermenting step also comprises a sub-step of adding crude oil into the finished koji to participate in the fermentation. The soy is prepared through brewing by using the soy production process. In the soy brewing process, double, triple and even multiple brewing is performed by adding highly dilute crude oil or / and sweet oil and the like, and the content of amino acid of the soy is increased. The soy product is mellow and delicious and meets the healthy and delicious consumption concept of modern people better.
Owner:HUZHOU LAOHENGHE BREWING

Processing method of purple sweet potato and blueberry compound drink

The present invention discloses a processing method of purple sweet potato and blueberry compound drink. The compound drink is prepared by mixing anthocyanins extracted from purple sweet potatoes by microwave, anthocyanins extracted from blueberries by ultrasonic wave, white granulated sugar, glucose, citric acid, carboxymethyl cellulose sodium, hydroxypropyl methylcellulose, and sodium alginate. Beneficial effects are as follows: the drink has functions of preventing oxidation, enhancing human body immunity, preventing cardiovascular and cerebrovascular diseases, preventing inflammation, cancers and aging, improving human body immunity, caring skin and beautifying features, is rich and comprehensive in nutrition, easy for human body to absorb, unique in flavor, and sour, sweet and palatable, and has coordinated compound flavor and taste of the purple sweet potatoes and blueberries. Natural fruit juices are compounded to obtain the drink with relatively good taste, color and luster. The drink is in line with healthy and nutritional consumption concepts of modern people, stable in system, long in shelf life, simple and feasible in the processing method, and easy for expanded productions, and has relatively big market potentials.
Owner:SOUTHWEST UNIV

Preparation method of vegetarian condiment oil with smoked meat flavor

The invention discloses a preparation method of vegetarian condiment oil with smoked meat flavor and relates to a preparation method of condiment oil. The preparation method comprises the following steps of: mixing the following raw materials in parts by weight 0.1-10 parts of amino acid or salt thereof, 0.1-10 parts of reducing sugar, 0-10 parts of vitamin B1, 0-100 parts of hydrolyzed vegetable protein and 0-100 parts of water to obtain a mixed solution; adding 100-400 parts by weight of vegetable oil and 0.1-20 parts by weight of spices to the mixed solution; stirring the mixed solution at the temperature of 80-160 DEG C, reacting for 10-240min, and stopping heating; and then adding 0-10 parts by weight of auxiliary materials for preparing to obtain the condiment oil. The vegetarian condiment oil of the invention meets the requirements of many vegetarians and non-animal source markets, has full flavor, stronger natural cooking feeling and richer nutrient relative to the commercial condiment oil.
Owner:TIANJIN CHUNFA BIO TECH GRP

Haw jelly and preparation method thereof

InactiveCN106509757ANatural consumption conceptKeep the flavorFood scienceNutritive valuesReady to eat
The invention relates to haw jelly and a preparation method thereof. Raw materials of the haw jelly consist of the following ingredients in parts by weight: 60-80 parts of haws, 8-12 parts of lemons, 5-10 parts of crystal sugar, 5-10 parts of fagopyrum tataricum, 3-5 parts of dried orange peel, 2-3 parts of pomelo peel, 6-8 parts of glutinous rice flour, 1-2 parts of sweet-scented osmanthus, 0.5-1 part of trace elements and 10-12 parts of purified water. The haw jelly is extracted from purely natural materials, non-toxic and harmless, free from chemical substances, long in preservation time, ready-to-eat after being unpacked, high in efficiency, high in nutrient value, better in long-term edible effects, low in cost, wide in application range, and high in comprehensive benefits; and the haw jelly disclosed by the invention is unique in taste, healthy and delicious, moderate in sour and sweet degrees, delicious, fine, smooth and pliable, also has the fragrance of sweet-scented osmanthus, maintains the original flavor of haw fruits to a greater extent, has definite effects of relieving a cough, reducing sputum, clearing the lung, nourishing the throat, invigorating the spleen, stimulating the appetite, dispelling cold, removing stasis, assisting in reducing cholesterol, preventing high blood pressure, preventing arteriosclerosis, preventing and treating diabetes, nourishing faces, beautifying faces and the like, can also effectively alleviate symptoms of duodenal ulcer, urticaria, stomach cold, stomach pains, halitosis, poor vision and the like, and conforms to the safe, healthy, natural and health-care consumption idea of modern consumers.
Owner:陈亮

Preparation process of ultraviolet-proof functional garment adhesive interlining

The invention discloses a preparation process of an ultraviolet-proof functional garment adhesive interlining. The invention sequentially comprises the following steps: base cloth weaving, water-bath processing, overflow loosening pretreatment, padding drying treatment, hot melt adhesive coating layer treatment, baking treatment and winding-inspection treatment. The ultraviolet-proof functional garment adhesive interlining is prepared by weaving 50D / 48F polyester low-elasticity yarns in a warp direction and weaving 50D / 48F high-elasticity ultraviolet-proof polyester fibers in a weft direction by virtue of a plain weaving process. A combined padding treatment process of composite nanometer ultraviolet-proof particles and the base cloth is adopted, and ultraviolet-proof PA glue is utilized for carrying out double-point coating. The product has excellent washing resistance and wear resistance and good ultraviolet-proof effect. The original features of garments can be maintained, and the product is a very good choice for people working outside and going out for trip. An ultraviolet-proof textile can well conform to consumption concepts of modern people, has a huge market potential at home and abroad and further has good application prospects.
Owner:ZHEJIANG KINGSAFE INTERLINING

Commodity charging system and method

The present invention discloses a commodity charging system and a method, wherein the high-efficient charging purpose is realized. Meanwhile, the problem in the prior art that commodities are dispersed so as to be difficultly charged or monitored can be solved. According to the technical scheme of the invention, a user region is monitored, and then the weight data and the type data of commodities and the code of the user region are collected. The above information is sent to a merchant terminal. Through the merchant terminal, commodities are charged.
Owner:杭州竞立智能科技有限公司

Shaddock and hawthorn fruit cakes and preparation method thereof

The invention discloses shaddock and hawthorn fruit cakes. The shaddock and hawthorn fruit cakes are prepared from the following raw materials in parts by weight: fruit materials, white sugar and water at the ratio of 3 to 1 to (2-4), wherein the fruit materials comprise hawthorn fruits and shaddock peels and the weight ratio of the hawthorn fruits to the shaddock peels is (2-9) to 1. The invention further discloses a preparation method of the shaddock and hawthorn fruit cakes. The preparation method comprises the following steps; mixing the hawthorn fruits, the white sugar and the water; raising the temperature and boiling; softening to obtain hawthorn fruit paste; carrying out enzymolysis treatment on the shaddock peels to obtain shaddock peel enzymolysis paste; mixing the hawthorn fruit paste and the shaddock peel enzymolysis paste, and sieving and removing impurities; then adjusting the mixture to be acidic with an acid; and carrying out cold treatment to obtain the shaddock and hawthorn fruit cakes. The preparation method disclosed by the invention is simple and the prepared shaddock and hawthorn fruit cakes have a smooth taste and a high nutritional value, and meet the ideas of pursuing health and nature of modern consumers.
Owner:ZHEJIANG UNIV

Vegetarian seasoning oil of roast-meat flavor and preparation method thereof

The invention discloses vegetarian seasoning oil of roast-meat flavor and a preparation method thereof, and relates to seasoning oil and a preparation method thereof. The seasoning oil is prepared from the following raw materials in parts by weight: 0.1-10 parts of amino acid or salt, 0.1-10 parts of reducing sugar, 0-10 parts of vitamin B1, 0-10 parts of hydrolyzed vegetable protein, 0-100 partsof water, 100-400 parts of vegetable oil, 0.1-20 parts of spice and 0-10 parts of auxiliary materials. The preparation method of the seasoning oil provided by the invention comprises the following steps: mixing, feeding materials, hot reaction, discharging materials and blending. The vegetarian seasoning oil provided by the invention satisfies the requirements of extensive vegetarians and the market without animal resources, and has full flavor relative to the seasoning oil sold in the market, stronger natural cooking feel and richer nutrition.
Owner:TIANJIN CHUNFA BIO TECH GRP

Preparation method for beer with jasmine flower as ingredient

PendingCN113073016AAntioxidantNourishing and protecting the stomachBeer brewingNutritionHorticulture
The invention discloses a preparation method for beer with a jasmine flower as an ingredient, and relates to the technical field of beer brewing. The beer comprises the following ingredients of, in parts by weight, 50-80 parts of water, 40-60 parts of barley malt, 30-50 parts of wheat malt, 10-20 parts of a hop, 25-35 parts of the jasmine flower and 8-10 parts of yeast. According to the preparation method for the beer with the jasmine flower as the ingredient, when the raw materials are selected, a combination of the barley malt and the wheat malt is selected; the jasmine flower is added in a boiling step, the jasmine flower has various health-care effects of resisting oxidation, nourishing and protecting the stomach, inducing diuresis, refreshing oneself and the like, and in a boiling process, beneficial components in the jasmine flower can be fully dissolved out, and wort and the jasmine flower are fused; the jasmine flower is prominent in flavor and light and fresh in taste, and the health-care effects of the jasmine flower is fully played; and the prepared beer with the jasmine flower as the ingredient has the aroma of the malt and the hop, and also has the aroma and health-care nutrients of the jasmine flower, so that the consumption concept about the healthy of people is met.
Owner:福建口袋精酿啤酒有限公司

Low-degree nutrient yellow rice wine

A kind of minute nutrition yellow rice or millet wine , belong to the yellow fermented glutinous rice of making technological field, include yellow rice or millet wine base wine, water candy Su, different malt low to gather candy, bamboo leaf extracts, its adding amount is base wine weight percentage respectively 0.01- 20%, 0.1- 20%, 0.1- 5.0%. the invention candy and different malt Su low to gather candy, bamboo leaf extract good health care efficiency and combine together with organic nutrition super strong pairs of fork factor water, it is rational to fill a prescription and design science, has increased the nutrition of the yellow wine, the flavor of the innovative yellow rice or millet wine, abundant intension of the yellow rice or millet wine products of palace. Have a trial test through many national-level yellow wine judging panels, think the products color and luster orange, limpid and transparent and glossy, the wine is fragrant and quiet and tastefully laid out, fragrant, the mouth feel is light and comfortable, there is no bitter, astringent, piquancy of general yellow wine, to enter the mouth is gentle and amiable, flavor the unique, accord with modern pursue nutrition healthy consumption idea.
Owner:KUAIJISHAN SHAOXING WINE

A kind of wild blueberry compound juice and preparation method thereof

The invention relates to a wild blueberry compound juice and a preparation method thereof. The preparation method comprises the steps of preparing wild blueberry juice and purple sweet potato juice, performing enzyme deactivation to the prepared purple sweet potato juice for 20-30s, mixing the following active ingredients in parts by weight: 10-30 parts of the prepared wild blueberry juice, 2-8 parts of the prepared purple sweet potato juice, 2-15 parts of decolorized deacidified apple concentrated juice, 0.01-0.03 part of xanthan gum, 0.01-0.03 part of sodium carboxymethyl cellulose and 20-50 parts of water, and agitating for 5-8 minutes, thus obtaining the wild blueberry compound juice. By blending the wild blueberry juice, the decolorized deacidified apple concentrated juice and the purple sweet potato juice, the blended compound juice has no acor feeling, is proper in sugar-acid ratio, and appropriate for mouth feeling; without the addition of sweeteners, acidifying agents, coloring matters, essence and the like, the compound juice not only has the fresh aroma of the fresh blueberry fruit, but also has the mellowness of apples, has an unexpectable unique flavor, is natural and delicious, and palatable in acid and sweetness, and has harmonious complex aroma and taste of apples and wild blueberry, thus living up to the consumption conceptions on health and nutrition of the modern people, and meeting the taste of the wide public consumers.
Owner:江苏伊云贝尔饮料股份有限公司

Preparation method of dendrobium beverage for increasing content of active components

InactiveCN107136368AGuaranteed not to degradeReduce lossesFood scienceFiltrationAtmospheric temperature
The invention discloses a preparation method of a dendrobium beverage for increasing the content of active components. The preparation method comprises the following steps of picking off dead leaves and residual impurities attached to dendrobium, and flushing a few gravels between roots and stems; flatly spreading dendrobium stem nodes in an iron pan, and performing drying and baking with a heat pump until the dendrobium stem nodes are slightly dried; crushing dendrobium raw materials, and screening the crushed dendrobium materials; extracting polysaccharide and alkaloid from dendrobium through cooperation of a high voltage pulse electric field and an enzyme method until a user has a smooth and sticking sense when manually dipping soaking fluid, and performing filtration to obtain leaching raw fluid namely dendrobium raw fluid; taking dendrobium raw fluid, white granulated sugar and water, performing uniform blending, and performing homogenizing; and adding Nisin bactericides to treated samples, performing treatment through uniting of a medium high temperature sterilizing manner, performing filling with a sterile filling machine, and performing sealing. Treatment is performed through combination of medium-and-high temperature sterilizing and a Nisin non-thermization manner, after the dendrobium beverage is stored at normal atmospheric temperature for 16 weeks, microorganisms of the dendrobium beverage can still reach bacteria-free effects, the quality of products is improved, the nutrient components of the raw materials are effectively reserved, and the dendrobium beverage has certain innovativeness.
Owner:SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI

Method of processing assorted steak

The present invention relates to an assorted fish steak and its processing method. In particular, it relates to a processing method of squid. It is characterized by that its raw material composition includes (by weight portion) 2-4 portions of squid meat, 0.1-0.3 portion of peanut oil, proper quantity of at least one of onion, green bean, carrot and corn grain, proper quantity of salt and small quantity of spice. Its processing method includes the following steps: (1) selecting material; (2), pretreatment; (3), cutting; (4), adding auxiliary materials; (5), forming; (6), dipping in starch paste; (7) bread-crumbing; and (8), quickly-freezing and packaging.
Owner:PENGLAI HUIYANG FOOD

Making method of coffee cream special for ice creams and coffee cream made by making method

The invention discloses a making method of coffee cream special for ice creams. The making method comprises the following steps of (1) raising the temperature of raw milk; (2) separating pre-heated raw milk to obtain a part containing fat, namely feed liquid A; (3) raising the temperature of purified water, adding skimmed milk powder, white granulated sugar, a stabilizing agent and glucose syrup to the pre-heated purified water so as to obtain a mixture B; (4) mixing the feed liquid A with the mixture B, raising the temperature to 70-75 DEG C, and performing uniform mixing so as to obtain a mixture C; (5) performing homogenizing treatment on the mixture C obtained in the step (4) so as to obtain a mixture D; and (6) sterilizing the mixture D obtained in the step (5), and reducing the temperature so as to obtain the coffee cream. The making method disclosed by the invention has the advantages that when the coffee cream made by the making method is used for making the ice creams, the icecreams are nutritive, dainty, fine and smooth; and the making method disclosed by the invention conforms to a nutritive, functional, green and healthy consumption idea, and the blank of animal coffeecream for soft ice creams in China is filled.
Owner:BRIGHT DAIRY & FOOD CO LTD

Preparation method of silicon-containing softening agent for facial tissue and application thereof

InactiveCN111139651AImprove the shortcomings of yellowingWide variety of sourcesGrip property fibresAcetic acidActive agent
The invention discloses a preparation method of a silicon-containing softening agent for a facial tissue and application thereof. The softening agent comprises the following raw materials in parts byweight: 6-10 parts of amino modified organic silicone oil, 1.5-2 parts of alkyl phenol polyoxyethylene ether, 1.5-2 parts of fatty alcohol polyoxyethylene ether, 0.5-1 part of a fatty alcohol surfactant, 8-10 parts of glycerol, 30-40 parts of distilled water and 0.25-0.5 part of glacial acetic acid. The preparation method of the softening agent primarily comprises the following steps of adding a compound nonionic emulsifier into the amino modified organic silicone oil; adjusting the pH value of a solution by means of the glacial acetic acid; increasing the flexibility of the solution by meansof glycerol; and manufacturing a novel silicon-containing softening agent by steps of stirring, heating and the like. The prepared softening agent is environment-friendly and pollution-free, simple informing process and rich in material source, has good flexibility, hydrophilcity, compatibility and appropriate rheological property and is beneficial for industrial production. The facial tissue canbe endowed with excellent flexibility and wet strength by Meyer coating.
Owner:ZHEJIANG SCI-TECH UNIV

Processing method for fresh-cut jerusalem artichoke crisp chips

The invention relates to a processing method for fresh-cut jerusalem artichoke crisp chips, and relates to the technical field of food processing. The processing method includes the steps of sorting,cleaning, skin grinding, slicing, color protecting, plate presentation, pressing and heating, differential pressure puffing, vacuuming, cooling and drying, packaging and the like. The processing method has the beneficial effects that the original nutritional ingredients of jerusalem artichoke are completely retained, inulin is completely used, the protein, fibers and other polysaccharides of the jerusalem artichoke are further fully used, and the comprehensive nutrition is achieved; no waste is generated during processing, the process is simple, energy conservation and environment protection are achieved, compared with a previous puffing process, the processing temperature is low, and the nutritional ingredients are better retained; and the product quality is loose, the taste is crisp, theflavor of the jerusalem artichoke is achieved, the chips can be directly eaten, and are easy to store and convenient to carry and eat, and production and consumption concepts of whole grain food aresatisfied.
Owner:QINGHAI UNIVERSITY

A expressway fast entry and exit toll system and its working method

The invention discloses a fast get-in and get-out toll collection system for highway and a working method of the fast get-in and get-out toll collection system. The fast get-in and get-out toll collection system comprises a network payment platform, a highway entrance server, a lane camera, a lane controller, a fast gateway, a service management server, a database server and a highway exist server, wherein the highway entrance server and the highway exist server have functions of automatically identifying license plate and vehicle model information, and also have a function of manually inputting the license plate information, namely a function of manually inputting the number of a license plate by virtue of a keyboard or a mouse. The fast get-in and get-out toll collection system for highway disclosed by the invention can be used for realizing non-stop electronic toll collection of the highway by virtue of prepayment electronic payment means. A prepayment account is opened within several minutes by virtue of a network way, so that the trend of the internet finance is satisfied, the consumption concept of a car owner, especially a young car owner, is satisfied, and the popularization is easy. All entrances and exits of an MTC (manual toll collection system) of the highway have fast traffic capacity with non-stop electronic toll collection. The fast get-in and get-out toll collection system for highway disclosed by the invention can be used for saving a great deal of IC (integrated circuit) acquisition expenses of the highway.
Owner:DALIAN MARITIME UNIVERSITY

Vegetarian seasoning oil of roast-meat flavor and preparation method thereof

The invention discloses vegetarian seasoning oil of roast-meat flavor and a preparation method thereof, and relates to seasoning oil and a preparation method thereof. The seasoning oil is prepared from the following raw materials in parts by weight: 0.1-10 parts of amino acid or salt, 0.1-10 parts of reducing sugar, 0-10 parts of vitamin B1, 0-10 parts of hydrolyzed vegetable protein, 0-100 partsof water, 100-400 parts of vegetable oil, 0.1-20 parts of spice and 0-10 parts of auxiliary materials. The preparation method of the seasoning oil provided by the invention comprises the following steps: mixing, feeding materials, hot reaction, discharging materials and blending. The vegetarian seasoning oil provided by the invention satisfies the requirements of extensive vegetarians and the market without animal resources, and has full flavor relative to the seasoning oil sold in the market, stronger natural cooking feel and richer nutrition.
Owner:TIANJIN CHUNFA BIO TECH GRP

Preparation method of variable-twist Sorona filament and Richcel staple fiber coated fancy yarn

The invention discloses a preparation method of variable-twist Sorona filament and Richcel staple fiber yarn coated fancy yarn. Richcel staple fiber yarn coats the surface of Sorona filament through a hollow spindle coating and twisting device; during coating and twisting, the Sorona filament is fed into a hollow spindle through a front roller; and the speed of the front roller is not changed, the rotating speed of the hollow spindle periodically changes within a certain spinning length, and the periodic change rule is defined in the description, wherein v refers to the rotating speed of the hollow spindle, one period of the length change of the yarn is L1+L2+L3, L1, L2 and L3 are the lengths of different sections in one period respectively, and L is the length position of the yarn in one period. According to the preparation method of the variable-twist Sorona filament and Richcel staple fiber yarn coated fancy yarn, the different yarn sections of the spun fancy yarn are different in twist, so that the elasticity and elastic resilience of the different yarn sections are different, and the elasticity and elastic resilience of different parts of a woven fabric are different; and the fancy yarn can be widely applied to the field of sportswear and other fabrics.
Owner:浙江汇纤纺织科技有限公司 +1

Graphene-based composite micro-sphere for cigarette and preparation method of composite micro-sphere

The invention relates to a graphene-based composite micro-sphere for cigarettes and a preparation method of the composite micro-sphere and application of the composite micro-sphere to cigarettes, andbelongs to the technical field of cigarette additives. The method includes the steps: firstly, reducing graphene oxide by natural reducing agents, and performing reaction on the acquired reduced graphene oxide, fruity aldehyde compounds and dopamine hydrochloride; secondly, performing Soxhlet extraction on mixture to obtain graphene-based composite materials with molecular recognition functions; finally, compounding various graphene-based composite materials prepared by different aldehyde compounds to prepare the graphene-based composite micro-sphere. The micro-sphere selectively adsorbs isovaleraldehyde, octyl aldehyde, nonyl aldehyde, decyl aldehyde and melonal from complex natural flavors and fragrances, adsorption objects and capacity can be controlled, the acting force between micro-spheres adsorption molecules mainly serves as non-covalent bond force, and the micro-sphere has good heat conductivity and can be rapidly desorbed in the using process. The micro-sphere is prepared into additives and added into a filter tip, fruity taste can be provided, smoking aroma quality of the cigarettes is improved, smoking comfort is improved, and structural thermal collapse can be prevented.
Owner:CHINA TOBACCO YUNNAN IND

Environment-friendly dyeing process of regenerated nylon yarns

The invention provides an environment-friendly dyeing process of regenerated nylon yarns. The environment-friendly dyeing process comprises the following steps: treating cheese yarns through a padding type yarn treating machine, and specifically comprises the following steps: loading a shaft, padding a working solution, oxidizing and curing, washing with water, drying and unloading a bobbin from the shaft.
Owner:ZHEJIANG YINGSHANHONG TEXTILE TECH CO LTD

An environmentally friendly dyeing process for regenerated nylon yarn

The invention provides an environmentally friendly dyeing process for regenerated nylon yarn, which includes the following steps: processing the bobbin yarn by a padding type yarn processing machine, specifically including: upper shaft, padding working fluid, oxidation curing, water washing, After drying, the bobbin is lowered to the shaft.
Owner:ZHEJIANG YINGSHANHONG TEXTILE TECH CO LTD

Preparation method of ecological non-iron cotton high-grade fabric

The invention discloses a preparation method of an ecological non-iron cotton high-grade fabric. The method comprises the steps of preparation of fibroin / chitosan / citric acid anti-crease shrink-proof finishing agent, finishing and the like. In the invention, since waste silk, chitosan and citric acid, which are natural green healthy products, are utilized as raw materials, the ecological non-ironcotton high-grade fabric prepared by using the finishing agent conforms to the direction that the function classification of the textiles in the 21th century is required to be finished and processed on the premise of comfort, cleanness and safety. Since the fibroin finishing agent contains substantive fibroin proteins, the ecological non-iron cotton high-grade fabric has favorable skin affinity, and caters for the consumption concepts of environmental friendliness, health and fashion of people.
Owner:南通曙光染织有限公司
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