48results about How to "Keep it pure" patented technology

The invention provides a cosmetic composition containing a TCM (traditional Chinese medicine) extracting solution. The TCM extracting solution is composed of the following Chinese herbal medicines in parts by weight: ginseng, angelica sinensis, snow lotus herbs, folium artemisiae argyi, panax notoginseng, olibanum, fortune eupatorium herbs, radix pseudostellariae, agrimonia pilosa ledeb, radix polygonati officinalis, corn cervi pantotrichum, radix gentianae, flos magnolia, selaginella tamariscina, peony, Chinese herbaceous peony, herba centellae, pogostemon cablin, rhizoma ligustici wallichii, poria cocos, radix aucklandiae, anthemis tinctoria, and fructus lycii. The invention also provides a preparation method of the cosmetic composition containing a TCM extracting solution. The cosmetic composition disclosed by the invention is a cosmetic product which is implemented by the collaborative application of multiple TCM skin care products, and is good in extraction effect and high in quality, and each product reaches the international standards.

The invention relates to a corn silk polysaccharide separation and decoloring method, which is characterized in that the method comprises the following steps: crushing corn silks, then mixing the corn silks with water in a mass ratio of 1: 10 to 1: 15, adding cellulase with the corn silk mass of 1.0-1.5%, and regulating to a 45 DEG C of constant-temperature water bath with the pH value of 4.5-5.5; filtering polysaccharide leaching liquor after enzymolysis, centrifugating, taking liquid supernatant for vacuum concentration, and removing protein; adding powdered activated carbon into a polysaccharide solution after the removal of protein and the 45 DEG C of constant-temperature water bath; after centrifugation, taking the liquid supernatant, utilizing a microporous filter membrane for sucking filtration for one time to three times, and removing the activated carbon residue; adding anhydrous ethanol or methanol into the decolored silk polysaccharide solution, and centrifugating after uniform mixing; drying precipitation in a vacuum mode to obtain corn silk polysaccharide. The method can decolor pigment in the solution in corn silk polysaccharide separation and extraction, so the effect is obvious, the pigment removal rate can reach 85-90%, and the polysaccharide retention rate can reach more than 83%. The process is simple. At the same time, the method effectively removes the activated carbon left over in the decolored polysaccharide solution and maintains the purity of the polysaccharide color of the corn silk polysaccharide.

The invention provides a processing and making method of lotus leaf tea. The method comprises the following nine steps: picking, leaf peeling, green leaf spreading, fixation, air drying, twisting, sieving, flavour extracting and dehydration. The method has the beneficial effects that fresh and tender lotus leaves are picked in proper season and then leaf stalks and coarse veins are peeled, so that pureness of the lotus leaf tea can be maintained; the water steam of the leaf stalks and the coarse veins is adopted for steam fixation, so that the pureness of the aroma of the lotus leaf tea can be further ensured; fixation and air drying are carried out on a conveyor belt, so that the leaf shapes can be maintained and trabes formed by the leaf shapes are uniform; the tea is twisted while the tea is hot, so that the tea can be better shaped and the astringent tastes in lotus leaves are removed, and the astringent tastes can be further covered up after flavour extracting; therefore, the produced lotus leaf tea has orderly appearance, bright green color and pure and thick aroma; the tea soup has dark green and transparent color, tastes fresh, tender and mellow and smells elegant and aromatic; the quality of the lotus leaf tea product is greatly improved.

The invention relates to a preparation method of artemisia argyi essential oil. The preparation method comprises the steps of carrying out physical smashing to obtain crude artemisia argyi powder; carrying out enzymolysis treatment to obtain fine artemisia argyi powder; then, carrying out supercritical CO2 extraction and oil-gas separation to obtain the artemisia argyi essential oil. The artemisia argyi essential oil extracted by using supercritical CO2 as an extracting agent is low in extraction temperature, so that thermosensitive substances are effectively prevented from being oxidized and dissipated, and the essential and pure components in a stock solution and the essential oil are remained to the maximum extent; according to the preparation method, extraction and separation steps are combined into one step, and CO2 which is in the supercritical state flows out and is rapidly gasified to ensure that gas-liquid separation of CO2 and an extract is rapidly generated and CO2 and the extract are immediately separated, so that the oil yield is high, and the purity of the extract is high; in addition, CO2 belongs to a noncombustible gas and is tasteless, odorless, nontoxic and good in safety, so that the extracted artemisia argyi essential oil is particularly suitable for the fields of medical treatment, sanitation and daily chemical products.

The invention provides a natural water shield drink. A preparation process of the natural water shield drink comprises the following steps of: (1) blanching and deactivating the collected water shield at 90 to 100 DEG C, then smashing and beating the deactivated water shield, and filtering to obtain water shield juice; (2) crushing astragalus root into powder and mixing the astragalus root powderwith water based on the mass ratio of 1:15 to 1:25 and then boiling and filtering the mixture to obtain astragalus root juice; and (3) mixing the water shield juice obtained in the step (1) with the astragalus root juice in the step (2) based on the mass ratio of 1:1 to 1:2, and sterilizing and then filling the mixed juice to obtain the water shield drink. The water shield drink disclosed by the invention contains no additive, is longer in shelf life, can maintain and replenish water in human body, has the efficacies of clearing away heat and toxic materials, sterilizing and diminishing inflammation and tonifying middle-Jiao and qi, and can also be used for preventing and treating anaemia, hepatitis and other diseases and intensifying the immunologic function of body.

The invention relates to a processing and making method of sweet potato leaf tea. The processing and making method is characterized by comprising nine steps as follows: picking, stripping, tedding, fixation, drying with wind, rolling, sieving, aroma-increasing, dehydration and the like. The processing and making method has the beneficial effects that in appropriate seasons, fresh and tender sweet potato leaves are picked, and leaf stems and crude veins are stripped, so that clean and pure degrees of the sweet potato leaf tea can be maintained, and steam of the leaf stems and the crude veins is used for performing steam fixation, and pure fragrance of the sweet potato leaf tea can be further guaranteed; fixation and drying with wind can be performed through a conveyor belt, so that the shape of leaf blades can be maintained, and shapes, appearances and dimensions of the formed tea are uniform; rolling is performed when the dried tea is hot, so that perfect models can be obtained, bitterness in the sweet potato leaves can be removed, and after the aroma increasing, the bitterness can be further covered. The sweet potato leaf tea made in the manner is tidy in appearances, emerald green in color, clean, pure and strong in fragrance, dark green and transparent in color of tea soup, fresh, tender and mellow in taste of the tea soup, and elegant and fragrant in smell of the tea soup. The quality of sweet potato leaf tea products is greatly improved.

The invention discloses composite sweetness-free electronic cigarette liquid. The composite sweetness-free electronic cigarette liquid is prepared from snow pear essence absolute oil, sweet take essence absolute oil, grape essence absolute oil, green grape essence absolute oil, litchi essence absolute oil, lemon essence absolute oil, lemon soft drink essence absolute oil, mint essence absolute oil, Hami melon essence absolute oil, watermelon essence absolute oil, red apple essence absolute oil, melon essence absolute oil, cold agent essence absolute oil, taurine essence absolute oil, ice mintessence absolute oil, sweetness modifier absolute oil, nicotine, propylene glycol and glycerol. The invention further provides a preparing method of the composite sweetness-free electronic cigarette liquid. The composite sweetness-free electronic cigarette liquid is fresh and ice-cold in taste and free of sweetness, also has the function of cooling and refreshing and is more similar to the mouthfeel of a real cigarette.

The invention belongs to the field of steelmaking process of an electric-arc furnace and relates to a temperature measurement system and method for on-line measurement of molten steel temperature in the steelmaking process of the electric-arc furnace. A device comprises a control system, an air supply system and a collection system; the method includes the steps that a spray gun throat on the furnace wall of the electric-arc furnace serves as a measurement window of an infrared temperature measurement device, supersonic gas jet generated when temperature measurement gas is sprayed and blown through a spray gun on the furnace wall of the electric-arc furnace is utilized to discharge smoke-containing furnace gas in the hearth, a foam slag layer on the surface of molten steel is penetrated through, a stable molten steel temperature feature signal transmission channel is established between the molten steel and a sensor, and continuous or intermittent one-line measurement of the temperature of the molten steel in the furnace is achieved in the steelmaking process of the electric-arc furnace. The temperature measurement system and method are applicable to molten steel temperature detection in the steelmaking process of the electric-arc furnace, the molten steel temperature in the steelmaking process of the electric-arc furnace can be effectively measured, the response speed of the measurement device is high, the service life is long, measurement accuracy is high, use of a temperature thermocouple is reduced, the manual temperature measurement time in the smelting process is shortened, and intelligent smelting of steelmaking of the electric-arc furnace is achieved.

The invention provides an emergent broadcasting system and an adaption method of emergent broadcasting information, and relates to the technical field of emergent broadcasting. The emergent broadcasting system includes an emergent broadcasting platform, an adapter and terminal equipment, wherein the emergent broadcasting platform, the adapter and the terminal equipment are connected in order; theemergent broadcasting platform is used for receiving emergent broadcasting information, and sending the emergent broadcasting information to the adapter; the adapter is used for receiving the emergentbroadcasting information, generating a control command, and sending the control command and the emergent broadcasting information to the terminal equipment; the control command is a command for controlling the emergent broadcasting information to play in the terminal equipment; and the terminal equipment is used for receiving the control command and the emergent broadcasting information, so as tobroadcast the emergent broadcasting information under control of the control command. The emergent broadcasting system and the adaption method of emergent broadcasting information are conductive to maintaining purity of the emergent broadcasting platform function, and can alleviate the technical field that in a traditional emergent broadcasting system, the emergent broadcasting platform structureis complex and the own function cannot be realized timely.

The invention discloses a processing and production method of mulberry-leave tea. The invention is characterized in that the processing and production method comprises the following nine major steps: picking the mulberry leaves, peeling the mulberry leaves, airing the enzymes, deactivating the enzymes, air-drying, kneading, screening and classifying, refining the aroma, dehydrating and the like. The processing and production method has the beneficial effects that the leaf stems and the thick leaf veins of the fresh and tender mulberry leaves which are picked in proper season are peeled, so that the refreshing and pure taste of the mulberry-leave tea can be preserved; enzymes in the leaf stems and the thick leaf veins are further deactivated by water vapor, so that the pure aroma of the mulberry-leave tea can be further ensured; the enzyme deactivation and the air-drying are performed on a conveyer belt so that the shapes of the mulberry leaves are kept and the strips formed by the mulberry leaves are uniform in shape; the kneading is performed when the mulberry leaves are hot, so that the mulberry leaves can be better shaped and the astringent taste of the mulberry leaves is removed; and the astringent taste can be further covered by the step of refining the aroma. The mulberry-leave tea produced according to the processing and production method has the advantages that the mulberry-leave tea is uniform in appearance, jade-green in color, refreshing and thick in aroma, dark-green and transparent in tea-soup color, tender and mellow in tea-soup taste as well as exquisite and fragrant tea-soup flavor. The processing and production method greatly improves quality of the mulberry-leave tea product.

The invention discloses a processing and production method of grape-leave tea. The invention is characterized in that the processing and production method comprises the following nine major steps: picking the grape leaves, peeling the grape leaves, airing the enzymes, deactivating the enzymes, air-drying, kneading, screening and classifying, refining the aroma, dehydrating and the like. The processing and production method has the beneficial effects that the leaf stems and the thick leaf veins of the fresh and tender grape leaves which are picked in proper season are peeled, so that the refreshing and pure taste of the grape-leave tea can be preserved; enzymes in the leaf stems and the thick leaf veins are further deactivated by water vapor, so that the pure aroma of the grape-leave tea can be further ensured; the enzyme deactivation and the air-drying are performed on a conveyer belt so that the shapes of the grape leaves are kept and the strips formed by the grape leaves are uniform in shape; the kneading is performed when the grape leaves are hot, so that the grape leaves can be better shaped and the astringent taste of the grape leaves is removed; and the astringent taste can be further covered by the step of refining the aroma. The grape-leave tea produced according to the processing and production method has the advantages that the grape-leave tea is uniform in appearance, jade-green in color, refreshing and thick in aroma, dark-green and transparent in tea-soup color, tender and mellow in tea-soup taste as well as exquisite and fragrant tea-soup flavor. The processing and production method greatly improves quality of the grape-leave tea product.

The invention relates to a preparation method of faint-scented rice paste. The faint-scented rice paste consists of flowers of Chinese scholartree, purslane, mulberry leaves, grain sorghum, sweet potatoes, konjac, green beans, red beans, coix seeds and purple rice. The raw materials are mixed and made into a finished product according to the proportion. The product containing the flowers of Chinese scholartree has high nutritive value, good taste and long shelf life and is beneficial to all ages.

The invention discloses mulberry wine. The mulberry wine comprises, by weight, 100-300 parts of mulberry fruits, 60-90 parts of passion fruits, 50-60 parts of cornel fruits, 10-20 parts of lemon, 20-30 parts of Barbary wolfberry fruits, 10-15 parts of honey, 5-10 parts of fresh jujube, 5-10 parts of sea buckthorn, 200-400 parts of fermented rice wine, 20-40 parts of mulberry leaves, 5-8 parts of lemongrass and 5-8 parts of rose. The invention further discloses a method for making the mulberry wine. The method includes smashing and sterilizing peel of the passion fruits, peel of the lemons, the mulberry leaves, the lemongrass, the rose, the fresh jujube and the sea buckthorn, then mixing the peel of the passion fruits, the peel of the lemon, the mulberry leaves, the lemongrass, the rose, the fresh jujube, the sea buckthorn and the fermented rice wine with one another to obtain a mixture and allowing the mixture to stand still for 15 days to obtain supernatant liquor A; cooking the mulberry fruits, then mixing the mulberry fruits, flesh of the passion fruits and flesh of the lemon with one another to obtain a mixture and then smashing and filtering the mixtures; mixing filter residue and the supernatant liquor A with each other to obtain a mixture, fermenting the mixture for 8 days to obtain supernatant liquor B; adding the honey and water into filter liquid and fermenting the filter liquid, the honey and the water for 10 days to obtain supernatant liquor C; mixing the supernatant liquor B and the supernatant liquor C with each other according to a weight ratio of 1:2-3 to obtain mixed liquid, storing the mixed liquid at low temperatures for 3 months and filtering the mixed liquid to obtain the mulberry wine. The mulberry wine and the method have the advantages that the mulberry wine tastes unique and has age defying and life prolonging healthcare functions.

The invention discloses a processing and production method of privet-leave tea. The invention is characterized in that the processing and production method comprises the following nine major steps: picking the privet leaves, peeling the privet leaves, airing the enzymes, deactivating the enzymes, air-drying, kneading, screening and classifying, refining the aroma, dehydrating and the like. The processing and production method has the beneficial effects that the leaf stems and the thick leaf veins of the tender privet leaves which are freshly picked are peeled, so that the refreshing and pure taste of the privet-leave tea can be preserved; enzymes in the leaf stems and the thick leaf veins are further deactivated by water vapor, so that the pure aroma of the privet-leave tea can be further ensured; the enzyme deactivation and the air-drying are performed on a conveyer belt so that the shapes of the privet leaves are kept and the strips formed by the privet leaves are uniform in shape; the kneading is performed when the privet leaves are hot, so that the privet leaves can be better shaped and the astringent taste of the privet leaves is removed; and the astringent taste can be further covered by the step of refining the aroma. The privet-leave tea produced according to the processing and production method has the advantages that the privet-leave tea is uniform in appearance, jade-green in color, refreshing and thick in aroma, dark-green and transparent in tea-soup color, tender and mellow in tea-soup taste as well as exquisite and fragrant tea-soup flavor. The processing and production method greatly improves quality of the privet-leave tea product.

The invention relates to a sophora flower beverage, which comprises the ingredients in percentage by mass: 50 to 55 percent of sophora flower juice, 5 to 10 percent of purslane juice, 5 to 10 percent of folium mori juice, 0.4 to 0.5 percent of maltooligosaccharide, 5 to 6 percent of fructose syrup, 0.3 to 0.4 percent of sorbitol, 0.2 to 0.3 percent of tartaric acid, 0.1 to 0.2 percent of pectin and the balance water. All of the ingredients are mixed according to a mixture ratio, are subjected to filtering and filling and are sterilized for 3 seconds at 121 DEG C to 125 DEG C to be made into finished products. The sophora flower beverage disclosed by the invention has the advantages that the nutrition value is high, the mouth feeling is good, the shelf life is long, and the sophora flower beverage is popular in old people and young people.

The invention discloses a cattle fattening herbal diet feed additive, and belongs to the technical field of animal feed. The cattle fattening herbal diet feed additive is prepared from rhizoma atractylodis, Mangnolia officinalis, pericarpium citri reticulatae, radix glycyrrhizae, hawthorn fruits, Chinese yam, gemma agrimoninae, pumpkin seeds, cuttlebone, fennel, lotus seeds, cynanchum paniculatum, calamine, endothelium corneum gigeriae galli, molasses and strains. The cattle fattening herbal diet feed additive can improve the rumen state of fat cattle, improve and prevent symptoms such as dyspepsia, weakness of the spleen and the stomach and constipation of fat cattle, enhance the body immune function and meanwhile improve the meat-production rate of fat cattle.

The invention relates to a method for preparing a spray-type facial mask fluid for removing chloasma, and belongs to the field of cosmetic processing. According to the method, multiple traditional Chinese medicinal materials with effect of removing chloasma are synergetically applied by researching and developing the extraction process, and the extraction effect is excellent; and the spray-type facial mask fluid for removing chloasma can be prepared by high-quality traditional Chinese medicinal stock solution and the formula of the chloasma-removing facial mask by means of flash sterilization. Nature and purity of component extraction are strictly controlled, purity and curative effect of ingredients are maintained to achieve double effects of beautifying external skin and improving internal tissue for consumers by means of contact between natural ingredients and natural skin. By adopting the spray-type design, the facial mask fluid has the advantages of facial mask stock solution reduction, low carbon and environmental friendliness in comparison with traditional carrier facial masks.

The invention relates to a processing and making method of persimmon leaf tea. The processing and making method is characterized by comprising nine steps as follows: picking, stripping, tedding, fixation, drying with wind, rolling, sieving, aroma-increasing, dehydration and the like. The processing and making method has the beneficial effects that in appropriate seasons, fresh and tender persimmon leaves are picked, and leaf stems and crude veins are stripped, so that clean and pure degrees of the persimmon leaf tea can be maintained, and steam of the leaf stems and the crude veins is used for performing steam fixation, and pure fragrance of the persimmon leaf tea can be further guaranteed; fixation and drying with wind can be performed through a conveyor belt, so that the shape of leaf blades can be maintained, and shapes, appearances and dimensions of the formed tea are uniform; rolling is performed when the dried tea is hot, so that perfect models can be obtained, bitterness in the persimmon leaves can be removed, and after the aroma increasing, the bitterness can be further covered. The persimmon leaf tea made in the manner is tidy in appearances, emerald green in color, clean, pure and strong in fragrance, dark green and transparent in color of tea soup, fresh, tender and mellow in taste of the tea soup, and elegant and fragrant in smell of the tea soup. The quality of persimmon leaf tea products is greatly improved.

The invention relates to a method for preparing health tea by using sweet potatoes, which comprises the steps of picking, stripping leaves, sunning, fixing, wind drying, rolling, spraying, setting andimproving incense and dehydrating. The health tea prepared by the method provided by the invention has the advantages of tidy appearance, tight and uniform strands, green color, rich and pure aroma,good quality, clear and green tea color, clear and tender tea flavor, elegant and fragrant tea smell, fragrance, without losing the original tea flavor, easiness in drink, good boiling resistance andbalanced nutrition; the health tea has better health effect on a human body when being brewed for drinking, is refreshing and capable of stopping thirst after being drunk, has remarkable sweet after taste, is capable of clearing liver and improving vision, relaxing bowels and inducing diuresis; after being drunk for a long term, the tea also has effects of enhancing immunity, delaying senescence,clearing away the lung-heat, reducing phlegm, lubricating intestines, reducing blood press, decreasing blood sugar, preventing dyspepsia and other health effects, and greatly improves the quality of sweet potato leaf tea products.