101results about How to "Keep bright colors" patented technology

The invention discloses a preparation technology of camomile tea. The preparation technology comprises the following steps: a manually or mechanically cleaning the surface of picked citrus fruit with clean water; b airing, naturally blowing or heating to 30 DEG C and drying; b uncapping, forming an open hole in the position of the bottom of the citrus fruit, and dividing the citrus fruit into two parts, namely a bottom cover and a fruit shell; d digging out pulp in the fruit shell; e filling tea, fully filling the fruit shell with the tea; f capping, closing the open hole in the bottom cover left while uncapping, pushing into the pulp with proper force to encircle the bottom cover with the edge of the open hole in the fruit shell; g drying, putting the capped semi-finished product into a drying oven, drying and controlling the temperature at 30-50 DEGC; and h packaging, namely packaging into goods and delivering. The camomile tea prepared by the preparation technology is vivid in color, full and mellow in appearance, and free of a visible damage, has the advantages of practicability and ornamental value.

The invention discloses a soaking finishing agent of rattan and corn straw as raw materials for weaving crafts. The soaking finishing agent is prepared from the following raw materials in percentage by weight: 10-20 parts of kuh-seng, 10-15 parts of frutus cnidii, 10-15 parts of stemona root, 10-15 parts of betelnut, 1-2 parts of entomomycete pesticide, 20-30 parts of lime and 20-30 parts of tea.When the soaking finishing agent is in use, the raw materials are mixed and dissolved in water according to a certain proportion, and weaving materials are soaked in a soaking solution for a certain of time, taken out and dried or aired. The soaking finishing agent provided by the invention is non-toxic, harmless and environment-friendly, and the products woven with straw or rattan soaked by the soaking finishing agent provided by the invention can not be mildewed and damaged by worms for dozens of years and keep vivid color and luster.

The invention discloses a passion fruit jam and a preparation method thereof. The preparation method comprises the following steps: selecting and cleaning passion fruit; freezing; scalding; carrying out cold leaching to remove outer skin; soaking to keep freshness; separating and collecting; circularly pulping; and seasoning. Through physical methods of freezing, scalding and cold leaching, the outer skin which is relatively hard in surface texture and coarse and dry in taste is efficiently removed from the fresh passion fruit; the jam which is free of a preservative or other pigment additives, pleasant in sweetness and sourness and abundant in nutrient is prepared from middle skin, inner skin, pulp and juice of the passion fruit; the production method is simple; the production cost is relatively low; and the passion fruit jam is economical, environment-friendly and suitable for large-scale industrial production.

The invention relates to water color canvas and the processing method thereof. When a water color pattern is printed on the surface of the water color canvas made according to the processing method, the water color pattern has bright colors and can be modified at will depending on requirements. The water color canvas comprises a basic material of which a clear adhesive coat, a bottom coat and a face coat are in turn covered on the surface and is characterized in that the basic material is textile fabric. The specific processing steps are that: the clear adhesive layer, the bottom coat and the face coat are respectively made, the clear adhesive layer is coated on the surface of the textile fabric and dried in an oven in which the temperature is kept between 100 to 120 DEG C, then the bottom coat is coated on the surface of the clear adhesive layer and dried in the oven in which the temperature is kept between 60 to 70 DEG C, then the bottom coat is coated again and dried in the oven in which the temperature is kept between 65 to 80 DEG C, then the face coat is coated on the surface of the bottom coat and dried in the oven in which the temperature is kept between 80 to 100 DEG C, the speed at which the textile fabric passes through the oven is 6 to 6.5 m/s, at last the textile fabric with four coats is calendered.

The invention discloses an ultraviolet-resistant laundry emulsion, which comprises the following parts: 5%-15% aliphatic alcohol polyoxyethylene ether sodium sulfate, 2%-25% alkyl glycoside, 4%-18% alcohol ether carboxylate, 3%-38% coconut oil diglycollic amide, 2 %-36% sulfonate olefin, 0.5%-1.5% thickener, 2.5%-5% compliance agent and 0.5%-2.5% sun-screening agent with certain technical allocation. The invention can adsorb most of ultraviolet on the cloth, which improves the ultraviolet-resistant effect of textile effectively.

The invention relates to an aluminum powder pigment which comprises the following components of 90 plus or minus 1 part of aluminum powder and 9 plus or minus 1 part of fumed silica according to the parts by weight. After the fumed silica is added in the aluminum powder pigment, the aluminum powder pigment has good dispersibility and high flatness, and the electrostatic spraying process is easily implemented. The invention also provides a preparation method for the aluminum powder pigment.

The invention discloses an anthesis lengthening nutrient solution for improving flower color, made from the following materials by weight: 50-52 parts of seaweed meal, 30-33 parts of shiitake mushroom residue, 4-5 parts of potassium feldspar powder, 3-4 parts of hydroxypropyl methylcellulose, 2-3 parts of copper sulfate, 5-7 parts of ammonium phosphate, 1.2-1.5 parts of phenylalanine, 24-26 parts of fresh flower of Tagetes erecta, 40-45 parts of pomegranate seed, 0.8-1.0 part of sodium hexametaphosphate, 36-38 parts of Eucommia leaf, 3-4 parts of ethylene diamine tetraacetic acid powder, suitable 50% ethanol solution, suitable 65% ethanol solution, and suitable water. Through organic fermentation and quick-action nutrient compounding, the nutrient solution can meet the requirement of plants in anthesis for mass nutrition, the addition of the phenylalanine improves growth efficiency of anthocyanin in plants, lutein and flavonoid transferase in Tagetes erecta help promote stability, solubility and light absorption of anthocyanin, effectively preventing hydrolysis of anthocyanin, keeping bright color of petals in long term and improving ornamental value.

The invention discloses rheumatism-relieving instant porridge electuary which is prepared from the following raw materials: rice, black rice, black wheatberries, black sesames, soybeans, black soybeans, green beans, selenium-containing black peanuts, red beans, semen coicis, celeries, towel gourds, yams, purslane, sesame pollens, balm, basil, kadsura pepper stems, aristolochia mollissima, star-flower lysimachia, caesalpinia cucullata, naringin, chlorophyll, vetiver essence, edible salt, fructo-oligosaccharide, directly fed lactic acid bacteria and kojic acid. The preparation method of the product is simple; the product is comprehensive in nutrition, tastes fragrant, mellow, delicious and sweet; the sour flavor is proper; by fermentation of microorganisms, digestion is promoted; the shelf life is prolonged; the rheumatism symptom can be obviously relieved; furthermore, cancers can be prevented and resisted, the beauty can be maintained, the skin can be protected, the gastrointestinal function can be promoted, aging is resisted, immunity is enhanced, and cardiovascular and cerebrovascular diseases can be prevented; the rheumatism-relieving instant porridge electuary does not contain any additive, and is prepared from pure and natural food materials and nutritional elements, so that the product is safer and healthier to eat; the rheumatism-relieving instant porridge electuary is convenient to carry and eat, and can be directly eaten or brewed for drinking.

The invention mainly relates to the technical field of planting, and discloses a tomato storing method. The tomato storing method comprises the following steps of cleaning tomatoes for removing dirt, performing high-temperature dehydration, performing fresh keeping, performing sterilization, performing packaging, and performing storage. The tomato storing method is simple, the tomato storing time can be as long as 90-100 days, after 110 days, the intact preservation rate of the stored tomatoes is 91.2%, the water content is 81.7%, and economic returns are increased by 11.4%. After the tomatoes are picked, the picked tomatoes are cleaned with a dietary alkali solution, so that sundries can be removed, bright color of the tomatoes can be maintained, skins are hardened, the damage of the tomatoes is reduced, and the storage period of the tomatoes is prolonged; the tomatoes are subjected to high-temperature short-time treatment, so that the water content of the skins is reduced, the tomatoes are not liable to damage due to collision, the respiration effect of the skins is weakened, the contents of moisture and nutrients in the tomatoes are maintained, and the storage period of the tomatoes is prolonged; a fresh-keeping agent solution is sprayed onto the tomatoes, so that the respiration of the tomatoes is restrained, the effects of resisting bacteria and killing insects are achieved, the tomatoes are kept complete, and the tomatoes are not decomposed; the fresh keeping agent solution is extracted from pure plants, so that the fresh keeping agent solution is safe and healthy, the flavor of the tomatoes is maintained, and the disease resistance of human bodies can be enhanced.

The invention discloses a thermal-aging-resistant color-stable color master batch for nylon and preparation method and application of color master batch in preparation of nylon products through high-temperature injection molding. The color master batch is prepared from the following raw materials in percentage by weight: 60-85% of carrier resin, 10-30% of modified toner, 2-7% of a dispersing agentand 1-3% of an antioxidant, the preparation method of the modified toner comprises the following steps: adding polyvinyl alcohol and a solvent into a reaction container at room temperature, stirringuntil the polyvinyl alcohol and the solvent are completely dissolved, adding an acid-binding agent and a pigment, uniformly stirring and mixing, dropwise adding acyl chloride pretreated by an ice-water bath, carrying out reflux condensation reaction for 2-4 hours, collecting an obtained solid product, washing, and carrying out vacuum drying to obtain the modified toner, wherein the solvent is dichloromethane and/or dimethyl sulfoxide, the acid-binding agent is pyridine and/or triethylamine, and a 254 red pigment is used. The preparation method comprises the following steps: uniformly mixing the carrier resin, the modified toner, the dispersing agent and the antioxidant according to a ratio, banburying, melting, blending, extruding, bracing, cooling with water, air-drying and dicing to obtain the color master batch.

The invention discloses a preservation transport case for rare fresh flowers, and belongs to the technical field of preservation transport devices. The preservation transport case comprises an airtight case body which can be opened, wherein a shock absorption device is arranged below the case body; a spray device is arranged at an opening of the case body; and the case body is internally provided with a signal collection device, a control device, a humidifying device, a temperature control device and a liquid nitrogen controlled atmosphere device. The preservation transport case further comprises a high voltage static adjustment and control device, wherein the high voltage static adjustment and control device comprises a direct current high-voltage power supply, a positive and negative high voltage filter circuit, a positive and negative ionic discharge electrode, a frequency generation module and a frequency selection module. The preservation transport case is advantageous in that, through a high voltage static field, respiratory metabolism activities of plants are inhibited, and moisture in the plants is retained effectively, so that the rare fresh flowers are kept bright in color and can not wither even after long-distance transport.

The invention discloses a method for freezing storage of fresh rose flowers. The method comprises 1) picking: picking fresh rose flowers before sunrise, 2) precooling: timely feeding the picked rose flowers into an air-conditioned room at a temperature of 8-10 DEG C and carrying out spreading pre-cooling for 2-3h, 3) encasement: putting the pre-cooled rose flowers into a foam box, mixing the rose flowers and a food-grade desiccant in the foam box, putting 2-4 frozen biological ice packs in the foam box at height spaces of 20-25cm, 4) sealing: sealing the foam box after encasement, 5) quick-freezing: immediately feeding the sealed foam box into a refrigeration house, and carrying out freezing at a temperature of -20 DEG C, and 6) freezing storage: carrying out freezing storage on the quick-frozen rose flowers at a temperature of -5 to 0 DEG C. The method changes the salted storage method of the rose flower, uses the quick freezing and freezing storage technology to make the rose flower in the dormant state and delays the cell physiological activity so that the freshness preservation is realized. After storage for 60 days, the flowers still retain original color, aroma and quality.

The invention relates to a yellow near-infrared high reflective coating and a preparation method of the yellow near-infrared high reflective coating. The yellow near-infrared high reflective coating comprises the following components in percentage by weight: 20 to 50% of yellow near-infrared reflective pigments, 10 to 50% of a film-forming matter, 30 to 60% of a solvent and 4 to 30% of an additive. The film-forming matter is organic silicon resin, and the solvent is water or C1-C4 alcohol. The invention further provides the preparation method of the yellow near-infrared high reflective coating. The yellow near-infrared high reflective coating is high in reflectivity, bright in yellow chrominance and good in mechanical properties, and applied to outer surfaces of building exterior facades and top layers or oil storage tanks, vehicles and aircraft shells and ship decks to obviously lower temperature inside a coating material.

A preparation method of seasoned poached eggs comprises the following steps: (1) eggs are graded according to the quality standard; (2) a heat transfer medium is heated to 80-95 DEG C; (3) the eggs are totally immersed in the heat transfer medium and boiled for 7-10 min; (4) the boiled eggs are cooled in water at 10-20 DEG C; (5) the cooled eggs are totally immersed in a prepared seasoning liquid, the mixture is placed in vacuum decompression equipment for 2-4 days, the vacuum degree is kept from subzero 0.09 Mpa to subzero 0.1 Mpa, and the temperature is set to be 25 DEG C; (6) the poached eggs prepared through the steps are subjected to cold storage in a low-temperature environment at 0-10 DEG C. The egg white of the prepared poached eggs is denaturalized completely, and the hardness and the elasticity reach the states of normal hard boiled eggs; while the texture of yolk is in a soft sate and colloidal, the yolk is in bright deep yellow and tastes fine and soft, and small-molecular flavor substances of the prepared seasoning liquid enter the eggs completely without damaging the inside forms of the poached eggs, so that the poached eggs are good in color, flavor and taste.

The invention relates to a preparation method of persimmon leaf tea and the method comprises steps of: (1) collecting persimmon leaves in summer and autumn, cleaning the collected persimmon leaves with clear water, draining, removing leaf stalks and extracting coarse and hard veins; (2) putting the persimmon leaves in a bamboo basket, soaking the bamboo basket in a pan with boiled water at a temperature of 100 DEG C for two to three minutes, taking out the persimmon leaves and immediately spreading for cooling; (3) transversely cutting the cooled persimmon leaves into thin shreds, stacking the shreds on a smooth board, kneading the shreds gently by hands for three to five minutes, spreading the shreds on a bamboo curtain splint, placing the bamboo curtain splint in a ventilated place for air drying to obtain the finished persimmon leaf tea. The persimmon leaf tea prepared by the invention is a novel health care drink which uses persimmon leaves as raw materials. The persimmon leaf tea has a plurality of health care functions such as catharsis, diuresis, blood purification, antibiosis, detumescence, etc., wherein enzyme-deactivating can fix the freshness of the raw materials and maintain brilliant colors; besides, oxidase in tissues can be destroyed so as to prevent vitamin C and other components in the persimmon leaves from oxidative decomposition; and also by deactivating enzymes, superficial cells of raw materials are destroyed so as to accelerate the exudation of moisture, which is in favor of drying.

The invention provides a bird feather color feature extraction method. The method comprises the following steps: step a, collecting and selecting a plurality of high-resolution bird photos; step b, opening a bird photo needing color feature extraction by using Matlab software; step c, extracting RGB values of all the pixels in the opened bird photo by using Matlab software and setting the number of feature colors needing to be extracted and a convergence error value; step d, carrying out color separation on the bird photo based on a K-Means clustering algorithm; step e, carrying out color dataextraction on the photo after color separation by using Matlab software; and step f, extracting color data to make a color card. With the bird feather color feature extraction method, problems of feature color system changing and color missing during the traditional color feature extraction process can be solved, so that the high accuracy and stability of the extracted color features are ensured.The bird feather color feature extraction method can be applied to the silk field to increase the additional value of silk products.

The invention relates to the field of duck meat processing, in particular to a method for removing the fishy smell and protecting the color of duck meat. The method comprises the steps of removing the viscera of a duck, cleaning the duck, blanching the duck in warm water, soaking the duck in water containing purple common perilla, lemon and cassia bark, blowing air to the warm water during soaking, ensuring that a ventilating pipe extends to the bottom of the warm water, taking out the duck and soaking the duck in ice and water mixed bath, adding eucalyptus oil, tea polyphenol and chitosan into the ice and water mixed bath, taking out the duck and placing the duck into an operating chamber at the temperature of 5 to 10 DEG C, arranging a spraying device at the upper part of the operating chamber, putting the duck on a rotating frame in the middle of the operating chamber, arranging spray liquor inside the spraying device, which adopts mixed liquor of cochineal, sodium carbonate and sodium bicarbonate, freezing the processed duck in a freezing chamber, and performing vacuum package, so as to obtain duck meat without fishy smell and bright color. The method effectively removes the fishy smell of duck meat and simultaneously improves the color of the duck meat.

The invention relates to a preparation method of fluorescent coloring particles, and aims to provide high-weather-resistance fluorescent coloring particles and a preparation method thereof. Compared with domestic and foreign products prepared by the prior art, the fluorescent coloring particles prepared by the method have high weather resistance, and can be taken as fluorescent pigments to be applied to the fields of plastics, plastic cement, coatings, ink and the like. According to the technical scheme, the preparation method of the high-weather-resistance fluorescent coloring particles comprises the following steps in sequence: (1) preparing high-weather-resistance nanoscale polyacrylic resin particles; (2) preparing a fluorescent coloring particle carrier resin prepolymer; (3) coloring and emulsifying the carrier resin; (4) curing fluorescent coloring resin particles.

The invention discloses environment-friendly flower fertilizer and a fermentation process thereof. The environment-friendly flower fertilizer comprises raw materials in parts by weight as follows: 40-60 parts of agricultural and forestal waste, 30-40 parts of agricultural product leftovers, 25-35 parts of animal waste, 15-23 parts of plant ash, 2-4 parts of a plant growth regulator, 8-12 parts offull nutrients, 1-2 parts of decomposing bacteria and 3-4 parts of zymocyte. The decomposing bacteria are used for performing stirring type aerobic fermentation on the agricultural and forestal waste,the agricultural product leftovers and the animal waste firstly, primary transformation rate of the agricultural and forestal waste reaches 60%, and pH is reduced to 4-5; then the materials are inoculated with the zymocyte, when content of total sugar is lower than 5%, low-temperature anaerobic fermentation is shifted to short-period high-temperature fermentation, impurities are removed and bacteria are killed. The agricultural and forestal waste is taken as the fermentation material, environmental protection is realized, environmental load is reduced, produced flower fertilizer is complete and balanced in nutrition and lasting in efficiency, flowering stage can be prolonged obviously, and quality and stress resistance of flowers can be improved.

The invention discloses nutrient porridge capable of beautifying the features and protecting skin. The nutrient porridge is prepared from the following raw materials of rice, soybeans, black beans, rye kernels, oat, corn, buckwheat, kidney beans, sugar snap peas, chickpeas, sprouted brown rice, selenium-rich black peanuts, purple potatoes, hypsizygus marmoreus, avocadoes, carrots, black funguses, zea pollinium, strawflowers, melissa, sweet basil herbs, glutathione, glycyrrhizinic acid, vitamin A, vitamin C, vitamin E, chlorophyll, table salt, sorbitol, direct vat set lactic acid bacteria and kojic acid. The nutrient porridge is comprehensive in nutrition, moderate in viscous degree, soft, glutinous and palatable, moderate in fragrant, sweet and acid flavor and delicious; through microbial fermentation, the digestive absorption is promoted, the flavor is enhanced, and the quality guarantee period is prolonged; traditional Chinese medicines and health-care nutrient components can enrich the nutrition, the mouth feel and the fragrance, beautify the features, protect skin, resist cancer, protect the intestine and the stomach, enhance the immunity and resist ageing; the kojic acid can supplement the nutrition and prolong the quality guarantee period; the nutrient porridge does not contain any additives, so that the nutrient porridge is safe and healthy to eat; the nutrient porridge is convenient to carry and eat, and conforms to fast pace of life.

The invention relates to a technology for processing black pearl, in particular to a method for the coloration and the pigmentation of the black pearl. The method for the coloration and the pigmentation of the black pearl includes: raw materials of water, ethanol, methanol and black dye are prepared; pearl is sequentially perforated, soaked and dehydrated, and temperature in a thermal cultivation box is regulated from low to high values; and the atomized water, ethanol, methanol and the black dye raw material are utilized for the circular treatment of coloration and temperature control on the pearl, the time of each circular treatment ranges from 36 to 180 hours, and the finished product is obtained after the steps of generation, elution, drying, and the like are carried out. The method has the advantages of favorable effect of coloration and pigmentation, effective improvement of shining bright color of the natural pearl and hard discolouration, and maintains the original quality of the pearl, thereby increasing the commodity value of the pearl.

The invention relates to a multifunctional finishing agent and preparing method of nanometer composite water-clearing cloth with oil resistance, waterproof and sun-screening, which comprises the following parts: nanometer titanium dioxide, water-soluble acrylic fluorocarbon resin, cross linking agent, modifier, hygroscopic draining diaphoretic and water. The preparing procedure comprises the following steps: heating the weighed water; adding the titanium dioxide into the heating water; oscillating the solution by ultrasonic oscillator; stirring the solution at high speed to disperse the titanium dioxide entirely and uniformly; keeping 65 deg.c; adding the Ritter, Habolster and moisture absorption sequently to stir rapidly until dispersing; adding water-soluble acrylic fluorocarbon resin to stir rapidly until dispersing; immersing the cloth in the water-clear finishing agent for 2 minutes under normal atmospheric temperature; bailing, drying and putting into the 150 deg.c baking machine to generate product. The invention uses a basin clear-water to wash the clothes, which is widely used in the sports, blouse, uniform, field, fishery, architectural job clothes, window Holland, ad, sheet, car sunscreen cap and other domains.

The invention relates to the technical field of food processing, and particularly relates to a quick-frozen braised noodle and a preparation method thereof. According to the quick-frozen braised noodle provided by the invention, wheat-core wheat flour, acetate modified starch and hydroxypropyl distarch phosphate are combined and used as a flour matrix, four components of isolated soy protein, sodium tripolyphosphate, sodium pyrophosphate and sodium polypyrophosphate are contained in a water retention agent; all components in the flour matrix synergistically acts; all the components in the water retention agent synergistically interacts; afterwards, by combining a three-time-awaking noodle preparation process, the water-absorption and water-retention performance of the quick-frozen braisednoodle is promoted; the color and luster stability is promoted; the quick-frozen braised noodle is prevented from generating brown stains in a quick-frozen reheating procedure; the eating quality of the quick-frozen braised noodle is improved. The braised noodle prepared by the preparation method is subpackaged and quick-frozen, is directly reheated by a microwave before being eaten, and is convenient for a consumer to eat and suitable for a busy office worker and the industrialized production of the braised noodle is promoted.