198results about How to "Keep natural color" patented technology

The invention discloses a medlar and red date enzyme and a preparation method thereof, which belong to the technical field of enzyme preparation. Multi-strain composite fungi powder is adopted as a leavening agent; the medlar and the red date are adopted as main raw materials; dietary fiber, pectin hydrolyzate, seasoner extracting liquor, Chinese herbal medicine extracting liquor, enzyme stabilizer and other multifunctional auxiliary raw materials are scientifically compounded and modified; low-temperature processing technology such as ultrasonic cleaning, cryogenic grinding, microwave-assisted high-voltage pulse electric field processing and ultrasonic ripening are mainly adopted in the whole process, so that the natural colors, the flavor, the taste and the content of the active materials of the medlar and the red date are maintained furthest, the biological stability, the non-biological stability and the biological activity of the medlar and red date enzyme are obviously enhanced, the introduction of chemical addition agent is reduced, and the juicing rate of the medlar and the red date as well as the food safety of the enzyme are improved. Finally, the medlar and red date enzyme with high biological activity, strong stability, strong taste, flavor and appetite, long expiration date and edible safety is prepared.

The invention relates to a method for preparing Tujia cured meat. The method comprises the following 10 processes of: preparing a meat blank raw material, stirring and mixing the raw material, pickling, soaking, airing, baking, smudging, mixing colors, protecting the colors and taste and packaging. The method has the advantages that pricklyash peel and table salt are used only in pickled ingredients, so that the conventional distinctive character of pickling the Tujia cured meat is kept; the operation of baking for dehydration and the operation of smudging for flavoring is separated in the smoke curing process, so that the cured meat can be controlled; the taste of the cured meat is fragrant and diffused by using smoke generated by fresh pine and cypress branches and oriental oak wood; the colors are mixed by utilizing the concentration of the smoke, so that the natural color of the cured meat is kept and an effect of brown color can also be achieved under the condition that pigments are not used; and by the processes of protecting the colors and taste and packaging, the specific color of the cured meat is constant for a long time, and the cured meat can be stored for a long time without deterioration. The Tujia cured meat is brown in color, transparent, bright, consistent in outside and inside, diffused in fragrance, soft in mellow taste, tender in meat and fat but not greasy.

The invention discloses a method for making Tujia scented bacon and belongs to the technical field of meat product processing. The method includes thirteen steps of hair burning, cooling, raw meat cutting, hole drilling, ingredient mixing, preserving in salt, fat removing, drying in the air, baking, smoking, color rendering, denitrating, color and taste preserving. The method for making Tujia scented bacon has the advantages that ingredients for preserving in salt include various natural quality-guaranteed spices characterized in Tujia favor, baking to dewater and smoking for flavoring the bacon are operated separably, so that bacon taste can be controlled; meat flavor can spread remotely by smoking with fresh pine and cypress branches and green pole wood, smoke can uniformly spread by means of a porous iron plate, and harmful components in the smoke can be filtered by original peels; and nitrite contained in the bacon can be removed by baking through tea tree branches. Thus, the bacon is dry and yellowish in luster, bright in appearance, identical in taste in reality as in appearance, endless in aftertaste, pervasive in scent, and fatty without greasy. After test many times, finished bacon is free of or low in content of nitrite, and quality of the bacon is greatly improved.

The fruity organe vinegar is produced with fresh and ripe orange as main material and through peeling, squeezing to obtain juice, centrifugal separation, eliminating bitter, low temperature alcohol fermentation, acetic acid fermentation, aging, fitlering and sterilizing. It is superior to grain vinegar in components and nutritive value, has the special flavor and color of orange maintained.

The present invention discloses one kind of lichi and longan preservative with high preserving effect, no toxicity, no environmental pollution and low cost and suitable for industrial production. The preservative consists of queensland arrowroot powder and bisulfite, pyrosulfite or dithionite capable of releasing SO2 when reacting with water and air. When the preservative is used, it is packed into non-woven polypropylene pocket, the pocket is set inside non-woven polypropylene bag for holding lichi or longan, and the bag is sealed and set into some packing box, with the amount of the preservative being 3.1-8.6 % of the weight of lichi or longan.

The invention relates to a manufacturing method of bamboo fiber and particularly relates to a method for directly producing raw bamboo fiber from raw bamboos. The method sequentially comprises the following steps of: selecting materials, flattening, softening, opening, performing steam boiling, acid cleaning, dipping flame-retardant treatment and bamboo vinegar treatment and drying, wherein the softening adopts microwave softening, the bamboo material after flattening is soaked in softening liquor, then the bamboo material dipped with the softening liquor is sent into a microwave vacuum tank, and microwave softening treatment is further performed; the dipping flame-retardant treatment adopts vacuum pressurization flame-retardant treatment, during the treatment process, bamboo filament-like fiber obtained after opening is firstly arranged into a vacuum pressurization tank, vacuum-pumping operation is performed to enable the vacuum degree to be minus 0.015MPa-minus 0.025MPa, and then a flame retardant is added into the tank to increase the pressure in the tank to be 0.1MPa-0.8MPa; and the bamboo vinegar treatment comprises primary bamboo vinegar treatment and secondary bamboo vinegar treatment. The manufacturing method disclosed by the invention has the advantages of simplicity and convenience in production and short treatment time, and the produced bamboo fiber has a flame-retardant effect.

The process of making frozen lightly pickled and seasoned vegetable belongs to the field of deep agricultural product processing technology. The process includes the steps of: soaking fresh vegetable material in 150-250 ppm sodium hypochlorite solution for 6-10 min to sterilize; twice low salt short period pickling; soaking inside seasoning liquid containing trehalose in 5-6 % at the temperature of -4 to 0 deg.c; vacuum packing; quick freezing and maintaining at -18 deg.c. The frozen lightly pickled and seasoned vegetable has the mouth feeling and color of natural vegetable maintained.

The invention discloses a preparation method of Chinese wolfberry powder, comprising the steps: using fresh or dry wolfberries as main raw materials; obtaining a wolfberry powder product by processing the fresh or dry wolfberries through the procedures of picking, cleaning or soaking, protecting color, pulping, grinding rubber, secondary processing, blending, homogenizing, sterilizing, concentrating, dry spraying, drying fog, collecting powder, sieving, packing and storing products, wherein the secondary processing procedure comprises the steps: reprocessing filtered coarse residues; decomposing the filtered coarse residues by adding pectinase; reprocessing the filtered coarse residues after being returned into a colloid mill; processing non-enzymatic coarse residues by adopting micronization to obtain fine powder; recovering the fine powder into a powder collecting bin; and then, obtaining a wolfberry powder product by processing the fine powder through the procedures of sieving, packing and storing products. The Chinese wolfberry powder has good color, high solubility, good mouth feel, no side effect, short production period and high profit. The preparation method of Chinese wolfberry powder provides high-quality powdered food for increasing the physical quality of humans and can be widely applied to the industries of food, health products, and the like.

This invention is a technique method of making color silk using natural color cocoon filature. By preparing natural color cocoon-soaking-fixation-qualitative-filature-collating after filature, we can get color silk finally. The color silk made by this method don't discolor when in the boiling water, also discolor in the alkali water, the practical alkali rate is below 10%. It has high use value, low cost, short technological process.

The invention discloses instant sweet potato starch noodles and a production method thereof. The instant sweet potato starch noodles comprise 70% of sweet potato starch, 10% of cassava starch and 20% of corn starch. The production method comprises the following steps of 1, raw material blending and pulp mixing, 2, self-curing and molding, 3, refrigeration and aging, 4, unfreezing, 5, washing and dehydration, 6, weighing and molding, 7, drying and examination, and 8, packaging. The production method utilizes pesticide pollution-free sweet potato starch as a main raw material and combines a traditional production technology. The instant sweet potato starch noodles are prepared carefully by an introduced high and novel technology, is pure and clean and has a white color, a soft and moist taste, a fresh and fragrant flavor and a high nutritive value.

The invention relates to an ethanol-free essence waterborne dispersion system, particularly to perfume, body spraying agent, deodorant, waterborne cosmetic composition, domestic detergent and air freshener. The essence waterborne dispersion system comprises the following component of (wt%): aroma materials 0.1-0.6%, phase dispersant 1-60%, and water 10-95%, wherein the aroma materials, phase dispersant and water form a low molecular weight dispersion system or a colloidal dispersion system. The dispersion system uses water as basic medium, the properly added phase dispersant (with high boiling point and slow evaporation) takes both cosolvent and stabilizer effects, so that the products can keep scent for a longer time. In addition, the products are normally not greasy and sticky, and the phase dispersant may not influence the quality of aroma materials and is not sensitive to air oxidation, so as to keep the natural color of perfume.

One kind of fermentation milk liquor drink and its the processing method, relates to one kind of liquor drink and its the processing method. Its liquor precision 5-15%, total acid 3-7g/L, in total sugar 40g/L, B vitamin total quantity above race 0.2mg/L, the amino acid condition nitrogen has achieved above 0.10g/l. Also it completes by the below step: A, the whey powder by 8-15 time of tap water dilution, and to this atthe beginning of initial expectations fluid carries on sterilization; B, thenl sterilize the after at the beginning of initial expectations fluid adjustment temperature to 40 degree C +-2 degree C, will carry on the enzymolysis with the lactase and the proteins, after the enzymolysis completes at 95 degree C maintains 20 minutes to extinguish the enzyme; C, cooling extinguishes the enzyme the material fluid to 35 degree C+-2 degree C, joins at the beginning of the initial expectations fluid weight1.5-2.5% to arrive the lactic acid fungus seed fluid, the constant Temperature ferments for 2-3 days; then joins the white granulated sugar, according to at the beginning of initial expectations fluid weight 10-30%, again joins the yeast seed for the beginning of the fluid the initial expectations fluid weight 2-4%, the constant temperature ferments for 6-10 days; E, then ferment the base liquor will filter, mixes, the sterilization, fills the attire to make the end product.

The invention belongs to the technical field of pulping and papermaking and particularly relates to life paper made from bamboo. The whiteness degree of paper pulp is 25-40% ISO, the tensile index is larger than or equal to 8 Nm/g, the folding strength is 15-140 times, the fracture length is 6-8 km, the ash content is smaller than or equal to 1.2%, the tearing strength is 150-600 mN, and the beating degree is 16-22 degree SR. The produced life paper is not subjected to the bleaching process, the life paper made from bamboo reserves the natural color of the bamboo and has good performance parameter, conventional wood pulp can be replaced with the bamboo, the bamboo is superior to the conventional wood pulp, it is avoided in that chemicals used in the bleaching process remain in the life paper, the manufactured bamboo pulp product does not contain dioxin and can adsorb organic halide and other carcinogenic substances, 100% of natural color of bambusa emeiensis is kept, pollution of waste gas and waste liquor caused by bleaching to the environment is eradicated, and thus the method has the characteristic of ecological environmental protection.

The invention discloses a preparation method of apple vinegar, taking apple juice, brewing vinegar, honey, white granulated sugar and sorbic acid as raw materials. The components of the invention can bring relatively better curative effect by being controlled at the dosage weight of: 50-60g of the apple juice, 70-80g of the brewing vinegar, 15-20g of the honey, 15-20g of the white granulated sugar and 15-20g of the sorbic acid. The invention has natural color and luster, relatively higher purity and quality and very low cost. No other auxiliary ingredients are needed. Furthermore, the invention has fresh and intense apple flavor, soft sourness and good taste and lingering aftertaste.

The invention discloses a processing method of green tea powder. The method comprises the following steps: selecting materials, carrying out fixation by steam, rolling, drying, performing coarse grinding and superfine grinding. The tea is pretreated by fixation by steam, activity of oxidase is rapidly passivated, tea cells are crushed after the reasonable rolling, so that water of the tea is extruded of surface of the tea, the water loss is accelerated, and loss of nutrient substances in tea is reduced, the original nutritional ingredients, pharmacological ingredients, and natural color of raw materials are kept to the greatest extent for the processed green tea powder through a manner of combining coarse grinding and superfine grinding, so that the green tea powder has good dispersibility, and the fineness of the green tea powder is guaranteed.

The invention discloses a convenient okra tender fruit dry powder, dried flower powder and seed powder food and a production method thereof. The convenient okra tender fruit dry powder, dried flower powder and seed powder food is mainly prepared from okra tender fruit dry powder, dried flower powder and seed powder in a certain proportion, and comprises 10-20 percent by weight of okra tender fruit dry powder, 60-80 percent by weight of okra dried flower powder and 10-20 percent by weight of okra seed powder. According to the convenient okra tender fruit dry powder, dried flower powder and seed powder food and the production method thereof, nutritive value of all parts of okra are fully considered, and are comprehensively utilized, so that the utilization rate of the okra is greatly improved, the cost of products is lowered on the aspect of the raw material utilization rate; meanwhile, convenience in taking and the nutritive value are considered, and perfect balance is obtained from the three aspects. Moreover, the whole production process has no any artificial additives, and thus the convenient okra tender fruit dry powder, dried flower powder and seed powder food is a pure-natural product. By using the convenient okra tender fruit dry powder, dried flower powder and seed powder food, the effects of invigorating the kidney and strengthening yang, resisting fatigue, reducing blood sugar, blood pressure and blood fat, relaxing bowel, and expelling toxins and removing acnes can be effectively achieved.

The invention relates to a process for extracting herpetospermum pedunculosum seed oil by supercritical CO2, in particular to an extracting process of herpetospermum pedunculosum seed oil, which is characterized by comprising the following steps: crushing cleaned and dried herpetospermum pedunculosum seeds until the granularity is 20-80 mu, placing the crushed herpetospermum pedunculosum seeds into an extracting kettle, and extracting the herpetospermum pedunculosum seeds under the conditions that the pressure of the extracting kettle is 20-40MPa, the temperature is 35-60 DEG C and the CO2 flow is 20-40L/h; performing the two-stage decompression separation after the extraction, separating the herpetospermum pedunculosum seeds to obtain the herpetospermum pedunculosum seed oil under the conditions that the pressure of a first-stage separating kettle is 5-7MPa and the temperature is 40-50 DEG C; and separating the herpetospermum pedunculosum seeds to obtain the herpetospermum pedunculosum seed oil under the conditions that the pressure of a second-stage separating kettle is 4-5MPa and the temperature is 30-40 DEG C.

The invention relates to a production method of fig fruit vinegar, which is characterized in that fresh figs are taken as a raw material, and the fig fruit vinegar can be prepared by juicing, centrifugal separation, low-temperature alcoholic fermentation, ageing, filtering and sterilizing. The production method of the fig fruit vinegar maintains the specific flavor of the figs, the fig fruit vinegar is natural in color and luster, higher in purity, good in quality and low in cost, and other assistant ingredients do not need to be added. The invention is adequate in the raw material, and has positive effects for improving the additional value of fig products, increasing income of fruit growers and promoting the development of fig industry.

The invention relates to Chinese wolfberry fruit powder and a preparation method thereof. The preparation method of the Chinese wolfberry fruit powder comprises the following steps of: (1) selecting fresh and matured Chinese wolfberry fruits or dried Chinese wolfberry fruits, spraying with water, and removing silt, pesticide residue and other residues attached to the surfaces of the Chinese wolfberry fruits; (2) directly drying and sterilizing the cleaned fresh (dried) Chinese wolfberry fruits by adopting tunnel microwave; and (3) immediately crushing the dried Chinese wolfberry fruits by using a pulverizer to obtain a Chinese wolfberry fruit product with particle size of 80-300 meshes. In the invention, drying and crushing operations are carried out at low temperature, so that the obtained products have favorable quality, maintain the original cluster and nutrients of the fresh Chinese wolfberry fruits and have high quality. Therefore, the Chinese wolfberry fruit powder has the efficacy of tonifying the kidney, protecting liver, improving eyesight, beautifying skin, strengthening brain, expelling toxin, reducing sugar and fat, preventing osteoporosis, nourishing blood vessels and skin, prolonging life and delaying ageing after being used for a long time, which are also endowed by Chinese wolfberry.

The invention mainly relates to the technical field of wood products processing, and discloses a processing method for improving the durability of birch. The processing method includes the steps of cutting, soaking, freezing, strengthening and drying; the method is simple, the strength and rigidity of the birch after being processed are improved obviously, the use range of the birch is increased,and the economic income is increased by 18.6%; birch sections are peeled and then cut, and later even processing is facilitated; the processing efficiency is improved; wood beams are placed in a preservative liquid for being soaked at high temperature, the preservative liquid is promoted to be infiltrated into the wood beams, residual bacteria and worm eggs in the wood beams are killed, mildew andmoth are avoided, and the anti-corrosion performance of the wood beams is improved; the preservative liquid is extracted from pure Chinese herbs and without any poisonous reagent, and the fact that human health is harmed in the processing and using process of the birch is avoided; after being soaked, freezing is conducted through gradually reducing the temperature, water is changed into crystalline water, the porosity between fiber of the birch is increased, the flexibility of the birch is improved, then low-temperature drying is conducted, absorption of the wood beams to a processing liquidis facilitated.