62results about How to "Intense color" patented technology

An isolation plating medium for the identification of Salmonella bacteria in a sample containing a plurality of different bacteria comprising a mixture of a carbohydrate capable of being a metabolic source for Salmonella bacteria and supporting colonies of Salmonella bacteria, a pH indicator dye that changes the color of the plating medium to a first color different from the color of the medium responsive to a change in the pH of the medium, a first substrate that does not react with Salmonella bacteria and injects color into the medium of a second color responsive to the presence of beta-galactosidase, the second color contrasting with the first color and the color of the medium, a second substrate that does not react with Salmonella bacteria and injects color into the medium of substantially the same color as the second color responsive to the presence of beta=galactosidase, and an ingredient for thickening the mixture in sufficient quantity to solidify the mixture.

The invention relates to a method for extracting anthocyanin from plant berries and particularly relates to a preparation method of acanthopanax sessiliflorus berry anthocyanin with antioxidant activity. The preparation method comprises the following steps of (1) selecting acanthopanax sessiliflorus berries as raw materials; (2) extracting the acanthopanax sessiliflorus berry anthocyanin by using an enzyme freezing and thawing method: mixing the frozen raw materials and an extracting solution, unfreezing and breaking the frozen raw materials, and carrying out enzymolysis; (3) carrying out ultrasonic-microwave synergistic extraction on the acanthopanax sessiliflorus berry anthocyanin: carrying out ultrasonic-microwave synergistic extraction on enzymatic hydrolysate, and centrifuging to obtain a crude extracting solution; (4) purifying the crude extruding solution of the anthocyanin: absorbing the crude extruding solution by using macroporous resin, collecting an eluant, and carrying out vacuum concentration; (5) freezing and drying in vacuum; and (6) smashing the anthocyanin, and then, packaging the anthocyanin. The preparation method has the advantages of high extracting efficiency, short time, low energy consumption, small reagent dosage, stable properties of effective components and the like; and meanwhile, a vacuum freeze drying technology is adopted, so that a product has better biological activity, color, luster and solubility and the preparation method is suitable for industrial production.

A glass ceramic substrate made of a transparent, colored LAS glass ceramic is provided. The glass ceramic has a gradient layer with keatite solid solution and an underlying core with high-quartz solid solution as predominant crystal phase. The keatite solid solution in a depth of 10 μm or greater exceeds 50% of the sum of the high-quartz solid solution proportion and keatite solid solution proportion. The ceramization includes a crystal transformation step, in which the high-quartz solid solution is transformed at a maximum temperature in the range of 910° to 980° and a time period of between 1 and 25 minutes in part into the keatite solid solution.

The invention discloses a method for processing Congou black tea. The method comprises steps of selecting tea leaves, withering the leaves, rolling the leaves, fermenting the leaves, baking the leaves and potting the leaves. Through controlling fermentation and baking of the Congou black tea and other key steps, the whole processing method of the Congou black tea is guaranteed to be scientific and reliable, the production process quality is controllable, the quality is stable and balanced, strip shapes of the processed tea leaves are tight and straight, the color is black and oily, endoplasm aromas are rich, the taste is mellow, the liquor color is bright red, and leaf bottoms are red and uniform.

Care and/or make-up cosmetic composition comprising: a liquid continuous fatty Phase structured with at least one structuring polymer (homopolymer or copolymer) having a weight-average molecular mass ranging from 500 to 500 000, containing at least one moiety comprising: at least one polyorganosiloxane group consisting of I to 1 000 organosiloxane units in the chain of the moiety or in the form of a graft, and at least two groups capable of establishing hydrogen interactions, Chosen from ester, amide, sulphonamide, carbamate, thiocarbamate, urea, urethane, thiourea, oxamido, guanidino and biguanidino groups, and combinations thereof, the polymer being solid at room temperature and soluble in the liquid fatty Phase at a temperature of 25 to 250° C., the Said liquid fatty Phase comprising at least one compound capable of reducing the enthalpy of fusion of the structuring polymer, and then the liquid fatty Phase, the structuring polymer and the compound capable of reducing the enthalpy of fusion of the structuring polymer forming a physiologically acceptable medium.

The invention belongs to the technical field of green tea producing equipment, and discloses a sectional type tea dryer. The sectional type tea dryer is used for solving the problems that drying equipment is low in heat energy use ratio and bad in taste of dried tea. The sectional type tea dryer comprises a rack. A drying oven is arranged above the rack. A heating device is arranged on the lower bottom face in the drying oven. The heating device comprises an upper shell and a lower shell. The upper shell and the lower shell are connected together and form a vacuum steam chamber. A liquid absorbing core is arranged on the inner wall of the steam chamber. Operating liquid is filled in the steam chamber. The lower surface of the lower shell is coated with an electric heating wire layer. The upper surface of the upper shell is used as a drying platform for tea. A preheating box is further arranged on the rack. A through hole is formed in the upper end of the drying oven. The through hole is equipped with a pipeline. The bottom of the preheating box is communicated with the through hole through the pipeline.

A color display device includes a shutter type color display and signal processing means. The signal processing means has color conversion processing means for increasing a gradation level of a color signal having the highest gradation level while decreasing a gradation level of a color signal having the lowest gradation level when the gradation levels of the plural color signals are not equal one another, and for outputting a color signal has been processed to the shutter type color display. Further, a color display having a reflective member or a diffuse transmission member provided on a display screen or in the vicinity of the display screen, a color plasma display, or a color field emission display can also be used instead of the shutter type color display. Thus, even when chroma of the color display is low, a display in high chroma can be ensured.

The invention provides soy sauce and a making method of the soy sauce, and belongs to the field of food processing. The soy sauce is mainly prepared by fermenting the following raw materials in parts by weight: 25 to 30 parts of soybeans, 20 to 25 parts of black beans, 20 to 25 parts of soybean meal, 15 to 20 parts of wheat, 20 to 25 parts of bran, 10 to 12 parts of straw mushrooms, 10 to 15 parts of Chinese wolfberry, 10 to 15 parts of momordica grosvenori, 5 to 10 parts of licorice, 3 to 6 parts of white sugar, 3 to 6 parts of edible salt and a proper amount of water. The raw materials used for preparing the soy sauce are rich in bioactive substances, after being fermented, effective components of various raw materials are fully fermented and in a synergistic effect, so that the soy sauce is savory and mellow in taste, rich in color and luster and delicious in flavor, and further has the effects of resisting aging and lowering blood pressure.

The invention belongs to the technical field of fruit wine processing, and particularly relates to a preparation method of fermented mulberry fruit wine. The preparation method comprises the followingsteps: (1) selection of mulberry fruit pulp as a raw material for later use, (2) yeast activation, (3) main fermentation, (4) filtering, (5) ageing, (6) clarifying and filtering, and (7) sterilization, filling and selling. Mulberry fruits are adopted as raw materials, wine lees are filtered out after main fermentation is conducted on mulberry pulp for 12 days in the brewing process, secondary fermentation is conducted, and the prepared mulberry fruit wine is rich in color and luster, sour and sweet in taste, rich in flavor, bright in color and luster, rich in purplish red, harmonious in winearoma and unique in mulberry fruit aroma.

The invention discloses calabash-contained glutinous rice dumplings. Each calabash-contained glutinous rice dumpling comprises a glutinous rice dumpling body, and a left half calabash (1) and a right half calabash (2) which are formed by cutting a ripe calabash fruit open from the middle, removing pulp and drying by air, wherein the glutinous rice dumpling body is composed of a left half glutinous rice dumpling body (6) and a right half glutinous rice dumpling body (7); the left half glutinous rice dumpling body (6) is located in the cavity of the left half calabash (1) and the right half glutinous rice dumpling body (7) is located in the cavity of the right half calabash (2); and the left half calabash (1) and the right half calabash (2) are in butt joint to form the calabash-contained glutinous rice dumpling. The invention further discloses production methods of uncooked calabash-contained glutinous rice dumplings and cooked calabash-contained glutinous rice dumplings.

The invention discloses wheat-oligopeptide-enriched nutritive pumpkin noodles. The wheat-oligopeptide-enriched nutritive pumpkin noodles are prepared from the following raw materials: 110-120 of wheat flour, 57-59 of malt flour, 32-34 of fagopyrum tataricum flour, 28-30 of pumpkins, 3-4 of white fungi, 1.1-1.3 of morinda officinalis, 1.1-1.3 of Chinese dodder seeds, 0.7-0.9 of rhizoma curcumae longae, 0.7-0.9 of Chinese wolfberry fruits, 0.5-0.7 of nacres, 0.5-0.7 of abalone shells, 1.6-1.8 of wheat oligopeptide, 17-19 of high fructose corn syrup, 3-4 of acetobacter, 2-3 of table salt, 1.2-1.4 of beta-carotene, 0.6-0.8 of lutein and 0.03-0.04 of compound enzymes. The wheat-oligopeptide-enriched nutritive pumpkin noodles are soft, crispy, fine, smooth and refreshing in taste, boil-resistant and not liable to make the soup turbid; the wheat-oligopeptide-enriched nutritive pumpkin noodles are rich in raw materials, mellow in aroma and light yellow in color; the wheat-oligopeptide-enriched nutritive pumpkin noodles are enriched in wheat oligopeptides, organic calcium and organic zinc, and are balanced in nutrition and easy to absorb; the wheat-oligopeptide-enriched nutritive pumpkin noodles are capable of enhancing immunity, improving gastrointestinal functions, improving metabolism, preventing cardio-cerebrovascular diseases, preventing and resisting cancer, and enhancing body functions.

The invention discloses a liver-protecting and health-care clam crisp and a processing method thereof. The processing technology comprises using a protease to soften the clam, boiling and seasoning, steaming under high pressure, stirring spices, filling dies and molding. Of the clam processing ingredients, lotus leaf powder is used to substitute chemical antiseptics in addition to general spices, and Chinese herbal medicines are added into the boiling and seasoning spices, so that the resulting clam has liver-protecting and health-care functions. The liver-protecting and health-care clam crisp has advantages of moderate tissue hardness, good chewing, spicy and delicious flavor, mellow and pure fragrance, vivid color and delicious taste, and completely overcomes the disadvantages of relatively hard texture and difficult chews. The clam crisp can be enjoyed by people at different ages, provides a novel health food for patients with poor liver function, and is convenient to eat. Meanwhile, types of clam snap food are enriched.

The invention discloses a making method of dried mutton. The making method comprises the following steps of step I, pretreating raw materials: selecting fresh sheep hindquarter, and performing cutting to obtain mutton blocks; step II, performing fermentation: putting the mutton blocks and lactic acid bacteria fermentation broth in a fermentation jar, and performing fermentation at 30 DEG C for 10-14h; step III, performing precooking: putting the fermented mutton blocks in water for cooking; step IV, performing cutting into slices: cutting the mutton blocks into mutton slices; step V, performing recooking: putting the mutton slices into water, adding seasoning, and performing cooking on the mutton slices and the seasoning; step VI, performing drying and baking: performing ventilation drying on the recooked mutton slices, and then performing baking; and step VII, performing packaging: after the mutton slices are baked, performing cooling and then performing vacuum packaging. The dried mutton made by the method can effectively remove mutton smelling of the mutton, and the making method is simple to operate. The made dried mutton is hygienic, tasteful, complete in shape of the mutton, and good in mouth feel.

The invention discloses Radix Rhodiolae Sacrae nutritional noodles rich in wheat oligopeptide, made from the following materials: 110-120 parts of wheat flour, 57-59 parts of malt flour, 37-39 parts of barley flour, 16-18 parts of Radix Rhodiolae Sacrae, 1.7-1.9 parts of Radix Pecteitidis Susannae, 1.7-1.9 parts of sandalwood, 1.6-1.8 parts of orange flower, 1.6-1.8 parts of Herba Saussurea cum Flore, 1.6-1.8 parts of Semen Cuscutae, 1.1-1.3 parts of Radix Astragali, 1.1-1.3 parts of Rhizoma Curcumae Longae, 1.1-1.3 parts of Folium Lycii, 1.6-1.8 parts of wheat oligopeptide, 12-14 parts of soybean oligosaccharides, 2-3 parts of beer yeast, 2-3 parts of edible salt, 2-3 parts of Beta-carotene, 0.60-0.8 part of procyanidine, and 0.03-0.04 part of a compound enzyme.The noodles are chewy, fine and smooth, boiling-tolerant and free of being turbid in soup; the noodles are strong in aroma, light red in color, rich in wheat oligopeptide, organic selenium and organic zinc, balanced in nutrition, easy to absorb, and capable of enhancing immunity, improving gastrointestinal function, enhancing metabolism, protecting heart and cerebral vessels, resisting oxidation, resisting ageing and preventing and resisting cancers.

The invention relates to a cotton reactive printed fabric wax-printed-feel-like finishing agent and a preparation method thereof. The cotton reactive printed fabric wax-printed-feel-like finishing agent comprises modified polyvinyl acetate emulsion, non-ionic film, a silicon fluffing softener, paraffin emulsion, and a cationic polyacrylate emulsion intensifier deep agent. Under synergistic interaction of the components, the fabric treated by the finishing agent is stiff and smooth with bony impression, loose and elastic, thick and fluffy, smooth and soft in cover, high in cotton texture, bright in color, and unique in appearance and hand feel.

The invention relates to a production method of gas puffed swollen sheep tendon, particularly relates to a novel production method in which oil frying is not used and hot air is used as a heat transferring medium and belongs to the field of food processing technology in the section of human living needs according to international patent classification (IPC). The production method of the gas puffed swollen sheep tendon comprises a main technical flow as follows: selecting raw material; washing and finishing; degreasing by using boiling water and edible sodium bicarbonate, drying; and puffing. The production method disclosed by the invention takes advantages of a thermal expansion principle of collagen-enriched dry raw material and the hot air is used as a heat transferring medium to swell the dried sheep tendon; the operation is simple, and the temperature and the time are easy to control; the defects in a traditional swelling-method sheep tendon production process can be completely avoided; the puffed sheep tendon has uniform foams, is milky yellow in color and luster, is strong in aroma and low in oil content; the production method is favorable for preserving, washing and processing the sheep tendon, and loss of nutritional ingredients is low; and the puffed sheep tendon can be eaten after being rehydrated.

The invention discloses a preparation method of soy sauce. The preparation method comprises the following steps: (1) crushing; (2) moistening; (3) cooking; (4) making auxiliary materials; (5) making koji; (6) Primary fermentation; (7) Secondary fermentation. The soy sauce prepared by the preparation method of the present invention fully ferments the active ingredients of each raw material, and synergistically makes the obtained soy sauce taste mellow, rich in color and delicious in taste.

The invention discloses a soy manufacturing method and belongs to the field of brewage. The soy manufacturing method comprises eight processes of selecting fresh and plump broad beans without worm channels, carrying out cleaning, carrying out shelling, carrying out scalding in boiling water at a temperature of 100 DEG C for 1-2min, splitting bean halves, carrying out immersion in cold water at a temperature of 15-20 DEG C for 8-10h and the like. The soy manufacturing method has the characteristics of natural color, natural fragrance, pure taste and no use of pigment and essence additives.

The invention discloses a spicy dried clam and a processing method thereof. The processing technology comprises using a protease to soften the clam, boiling and seasoning, baking and drying, semi-drying in the shade at normal temperature, sealing and flavoring, re-drying in the shade, sterilizing and then packaging. Of the clam processing ingredients, lotus leaf powder is used to substitute chemical antiseptics in addition to general spices, so that the resulting dried clam is relatively health. The dried clam has advantages of moderate tissue hardness, good chewing, spicy and delicious flavor, mellow and pure fragrance, vivid color and delicious taste, and completely overcomes the disadvantages of relatively hard texture, difficult chews and strong fishy smell of the clam. The dried clam can be enjoyed by people at different ages, is convenient to eat, and enriches types of clam snap food.