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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.