30results about How to "Light aroma" patented technology

The invention belongs to the technical field of white-wine brewing processes. In order to solve the problems of low wine production rate and ethyl-acetate / ethyl-lactate rate in summer in the solid fermentation process of the traditional faint-scent white wine, the invention provides a production method for brewing the faint-scent white wine by fermentation of multi-strain enhanced yeasts. The production method comprises the steps of utilizing fresh fermented grains of fen wine to screen wine-brewing yeasts with high ester yield, rhizopus oryzae for producing amylase, acid-resistant and alcohol-resistant monascus fulginosus and high-temperature-resistant bacillus subtilis with the activities of protease and amylase and prepare wine yeast for producing the wine-brewing yeast, bran koji for producing the rhizopus oryzae, rice koji for producing the monascus fulginosus and bacteria solution for producing the bacillus subtilis, then adding into grains together with the yeast for production by a certain proportion, putting into a jar for fermentation and thus obtaining the faint-scent white wine. The production method provided by the invention has the beneficial effects that the cost is reduced; the obtained wine is high in ethyl acetate / ethyl lactate rate, total-acid content and wine production rate and strong in ester fragrance and has faint scent, preserved fragrance and sauce feel, and tastes sourly and coolly with mellowness and softness, and the difficulties of low and uncoordinated wine fragrance, lack of mellowness and short aftertaste due to low ethyl-acetate / ethyl-lactate rate and low acidity of the faint-scent white wine are solved.

The invention discloses non-concentrated freshly squeezed compound fresh jujube juice and a processing method thereof, and the compound fresh jujube juice comprises the following raw materials by weight: 45-60 parts of fresh jujube, 45-60 parts of snow pear, 7-10 parts of kiwi fruit and 1-5 parts of cucumber. The compound fresh jujube juice is prepared as follows: a variety of finely selected ripe fresh fruits are pretreated and then frozen for more than 24h, then pulped and squeezed at 0 DEG C, and then processed by vacuum degassing, aseptic filling, and ultra high pressure sterilization. The compound fresh jujube juice prepared under the cold processing conditions is not subjected to heat treatment to prevent damage of nutrient substances in fruit and fresh jujube color degradation, the prepared compound fresh jujube juice product is green and yellow in color, uniform in quality, refreshing and fragrant, and is non-concentrated freshly squeezed nutritional fresh jujube juice meeting modern consumption demands.

The invention belongs to the technical field of cosmetics, and particularly relates to a transparent lipstick and a preparation method thereof. The transparent lipstick is prepared from, by weight, 35-45 parts of a mixture of diisostearyl malate and double-double octadecylamine dilinoleic acid / quadrol copolymer, 15-25 parts of diisostearyl malate, 8-20 parts of olive oil, 1-8 parts of grape seed oil, 6-15 parts of green tea seed oil, 5-10 parts of macadamia nut seed oil, 2-5 parts of vitamin E, 0.1-0.5 parts of natural perfume, 0.005-0.05 part of natural pigment and 0.1-0.5 part of propyl hydroxybenzoate. The transparent lipstick is safe, free of stimulation, clear in appearance, high in transparency and good in moistening degree, and lips are bright in color after the transparent lipstick is adopted.

The invention relates to a processing method of birch juice brandy. The processing method is characterized by including: adding ginseng extract into birch juice brandy according to raw sun-cured ginseng weight of 3g / 500mL to enable final alcohol content of brandy to be 40%; using the ginseng extract as a blending raw material to be added into birch juice raw wine, freezing and concentrating birch juice, restoring the birch juice after being concentrated to normal temperature, adding sucrose, inoculating yeast for alcohol fermentation, and brewing birch juice raw wine through low-temperature fermentation. A low-temperature fermentation process is adopted, so that nutritional ingredients and aroma of the birch juice can be retained better; ginseng liquid can be used for blending, so that nutritional value of the birch juice brandy is increased, and taste of the birch juice brandy is improved.

The invention provides a preparation process of grape preserved fruits. The preparation process comprises the following steps: cutting spikes and washing in a spraying manner; hot-ironing; sugaring; sugar-leaching; roasting; easing back and mixing with powder; and packaging finished products. The prepared grape preserved fruits have the characteristics of being unique in taste, high in processing efficiency, green and free of chemical residues and has the functions of enhancing immunity, tonifying qi and blood and the like.

The invention relates to a secondary fermentation process of blueberry fruit wine. The secondary fermentation process comprises the following steps: raw material sorting, crushing, and pulping; enzymolysis; juice squeezing; freezing concentration; ice yeast main fermentation and fruit wine yeast secondary fermentation; pot pouring, clarification and filtration; ageing; sterilization, cooling and filtration; and storage, filtration and encapsulation. By utilizing a ice yeast main fermentation-fruit wine yeast secondary fermentation technique, the concentration of a dry extract of the blueberry fruit wine is increased, the generation amount of grain oil in a fermentation process is reduced, and the typicality of the finished wine is improved.

The invention discloses a Yidixiang deodorizing aromatic based on plant essential oil. The Yidixiang deodorizing aromatic can be used for removing foul gas in a bathroom and comprises, by weight, 10-70 parts of carbon alcohol, 10-35 parts of essential oil, 0-30 parts of perfume, 0-30 parts of tea leaf extract, 5-20 parts of polyethylene glycol 100-800 and the balance of purified water. The deodorizing aromatic is simple and easy to obtain under conventional conditions and is remarkable in deodorizing effect, safe and pollution-free; essential oil molecules and peculiar-smell gas are chelated with each other to thoroughly remove peculiar smell. In addition, the deodorizing aromatic has sterilizing effect, so that the objectives of purifying air and reducing spreading of pathogenic bacteriaare achieved. The Yidixiang deodorizing aromatic is environment-friendly in composition and low in cost and has good social, ecological and economic benefit.

The invention relates to a plant beverage, namely a ginseng-wild carrot compound health-care beverage and a preparation method thereof. The preparation method is characterized in that with ginseng as a raw material, ginseng juice is obtained through water extraction, and with the ginseng juice as a main raw material, wild carrot juice with a health-care effect and other components are added to prepare the ginseng-wild carrot compound health-care beverage. By the preparation method of the ginseng-wild carrot compound health-care beverage, original nutritional characteristics, tastes and effective functions of the raw materials are not destroyed, so that naturalness of the beverage is ensured.

The invention discloses a processing method of honeysuckle Biluochun tea. The processing method comprises the following steps: (1) pre-processing of honeysuckle: picking honeysuckle, and carrying out cleaning, drying and pulverizing; (2) pre-processing of Biluochun: picking tea leaves and lightly withering; (3) making of the honeysuckle Biluochun tea: blending, fixing, cooling, rolling, drying and packaging the honeysuckle Biluochun tea. The tea processed by the method not only has the light fragrance of the honeysuckle, but also has the attractive appearance of Biluochun tea; brewed tea soup is light in color, mild and slightly-sweet in taste and light in fragrance; the bottoms of leaves are soft in quality; copper single pieces are multiple.

The invention discloses a novel aqueous damping coating material for automotive interiors, a preparation method and equipment thereof, wherein the novel aqueous damping coating material is prepared from the following components in parts by weight: 10-20 parts of a graphene slurry, 1-3 parts of a defoaming agent, 0.5-1.5 parts of a thickening agent, 50-60 parts of modified glass powder, 3-5 parts of a curing agent, 30-40 parts of an environment-friendly flame retardant, 60-80 parts of a filler and 2-6 parts of a film forming aid. According to the invention, by improving the matching of the components, the preparation method and the equipment of the material, the problems of low comprehensive performance, complex preparation process, many devices and high comprehensive manufacturing cost ofthe material are solved, the comprehensive performance of the material is improved, the preparation process is simplified, the number of the equipment is reduced, and the comprehensive manufacturing cost is reduced; after the graphene and the modified glass powder in the material are mixed, a stable damping structure is formed in the coating; and the bubbles generated in the mixing process of thegraphene and the modified glass powder are removed through the defoaming agent, so that the damping layer is mixed tightly, the gaps are filled, the strength of the damping layer is improved, the preparation process is simplified, and the number of equipment is reduced.

The invention discloses astragalus flower tea and a production method thereof. The astragalus flower tea includes astragalus flowers which are obtained by cleaning prior to freeze drying of freshly picked astragalus flowers; medicinal ingredients of saponin, flavone, polysaccharide and the like in the astragalus flowers can be maximumly preserved through freeze drying, and original shape, color and structure of the astragalus flowers can be retained; the astragalus flower tea is prepared from, by weight, 25-45 parts of the astragalus flowers, 25-45 parts of green tea, 18-22 parts of barley tea and 8-12 parts of rock sugar. The astragalus flower tea accompanied by light wheat fragrance is light in fragrance, pure in taste of tea soup and yellow and bright in the soup, and special experience effects are achieved; meanwhile, due to special medicinal values of the astragalus flowers, certain healthcare efficacies of blood pressure and fat reducing, body liquid regenerating, nerve calming, diuretic detoxification and the like of the astragalus flower tea are achieved, and good promotion and application value is achieved.

The invention provides a composition for relieving stimulation of vitamin A and a preparation method of the composition, and relates to the technical field of skin care. The composition for relieving the stimulation of the vitamin A is prepared from the following raw materials in parts by weight: 0.05 to 0.3 part of hydroxyl pinacolone retinoate, 0.01 to 0.3 part of retinol palmitate, 0.01 to 0.2 part of retinol, 0.01 to 0.2 part of rosa palmifolia fruit oil, 0.1 to 0.9 part of carnosine, 0.01 to 0.2 part of acetyl hexapeptide-8, 0.1 to 2 parts of panthenol, 1 to 5 parts of simmondsia chinensis seed oil, 0.1 to 0.4 part of bisabolol, 0.03 to 0.3 part of herba centellae extract and 85 to 95 parts of water. Through matching of different components, irritation of the vitamin A to skin when the vitamin A is applied to the skin care product is relieved, the vitamin A component can better play roles in promoting collagen synthesis and accelerating metabolism, and the effects of whitening, resisting aging and tightening fine wrinkles of the skin care product are enhanced.

The invention provides ink for spoon calligraphy and painting and a preparation method thereof. The preparation method comprises the following steps: frying rice into coke in an iron pan at a medium baking temperature, and grinding into fine carbon powder; wrapping with gauze, tightening, putting into clear water, slowly decocting on low fire, dipping a spoon in the decoction, observing to ensure that the decoction is evenly attached to the spoon, and adding ink in ink sacs of squids, alcohol and a small amount of water-soluble essence; and evenly stirring, and filtering with 3-5 layers of fine mesh gauze to obtain the finished product. The ink can be evenly attached to the surfaces of spoons made of various materials, has suitable flowability, and can realize smooth writing; and after being used for writing, the ink can be easily dried, is bright in color, can not fade or discolor, and has faint fragrance.

The invention relates to a method for preparing a honeysuckle essential oil-beta-cyclodextrin inclusion compound. The method includes the steps of taking 500 g of fresh honeysuckle buds, placing the fresh honeysuckle buds in a 10 L round-bottom flask, adding 5 L of deionized water, and using a vapor distillation method to collect distillate which is about 1 L. The honeysuckle essential oil-beta-cyclodextrin inclusion compound prepared according to the method has light honeysuckle essential oil fragrance, and the inclusion rate of the honeysuckle essential oil can reach 68.95%. Through a preparation process, the volatilization rate of the honeysuckle essential oil is remarkably reduced, the honeysuckle essential oil stability is improved, the liquid honeysuckle essential oil is solidified,and thus the honeysuckle essential oil is applied widely conveniently.

The invention discloses a caffein-free coffee-flavored beverage and a preparation method thereof. The beverage is prepared from the following raw materials in parts by weight of 80-100 parts of blacktartarian buckwheat powder, 10-20 parts of ginkgo leaf tea, 10-20 parts of dried lotus leaves, 5-10 parts of haws, and 20-30 parts of fructus momordicae fragrant and sweet crystals. The preparation method comprises the following steps of during preparation, firstly taking the ginkgo leaf tea, the dried lotus leaves and the haws, performing mixing, adding water of which the weight is 3-5 times of the total weight of the ginkgo leaf tea, the dried lotus leaves and the haws, performing boiling over through a strong fire, performing decocting and boiling with a small fire for 1-2 hours, and performing filtration to obtain filtrate; adding water of which the weight is 1-2 times of that of filter residues, performing boiling over with a strong fire, performing decocting and boiling with a smallfire for 1-2 hours, performing filtration, and merging filtrate obtained twice, so as to obtain an extraction solution; and mixing the black tartarian buckwheat powder with the fructus momordicaef fragrant and sweet crystals and the extracting solution, adding water of which the weight is 1-2 times of the total weight of a mixed solution, performing high-temperature homogenizing treatment, performing filling, performing sterilization and then performing sealing, so that the caffein-free coffee-flavored beverage is obtained. The beverage is rich in nutrients, moderate in sweetness, soft in mouth feel, and rich in taste, and is a health-care beverage replaced with coffee suitable for old people and young people.

A fragrance-type mulberry silk quilt, the production steps of which are: (1) putting cooked silkworms on a silk-spinning net; (2) stripping off the fluffy sheets; (3) degumming the fluffy flakes; (4) washing and dehydrating; (5) ) Drying of cotton sheets; (6) Weighing of cotton sheets; (7) Cutting of cotton sheets; Put the anti-running silk gauze; (10) respectively coat the two pieces of cotton with a layer of tire cover, sew on three sides, and leave an opening on one side to form a tire core bag; (11) pick and dry lemon eucalyptus leaves; (12) prepare and mix Granules; (13) Coating and drying of mixed granules; (14) Preparation of non-woven bags; (15) Preparation of mixed granule tires; (16) Finally, fixing the mixed granule tires in the fetal heart bag, Just place it inside the duvet cover. The mulberry silk quilt has good quality, can emit a delicate fragrance, and the fragrance is released slowly, and the fragrance can be maintained for a long time.

The invention relates to a secondary fermentation process of blueberry fruit wine. The secondary fermentation process comprises the following steps: raw material sorting, crushing, and pulping; enzymolysis; juice squeezing; freezing concentration; ice yeast main fermentation and fruit wine yeast secondary fermentation; pot pouring, clarification and filtration; ageing; sterilization, cooling and filtration; and storage, filtration and encapsulation. By utilizing a ice yeast main fermentation-fruit wine yeast secondary fermentation technique, the concentration of a dry extract of the blueberry fruit wine is increased, the generation amount of grain oil in a fermentation process is reduced, and the typicality of the finished wine is improved.

The invention discloses para aminobenzoic acid derivatives and a composition and application thereof. The structure of the para aminobenzoic acid derivatives is shown in the formula (I). According to animal experiments, it is shown that the para aminobenzoic acid derivatives or the composition has a significant effect on promoting the growth of animals, and particularly weight increment and feed conversion efficiency are obviously changed. The para aminobenzoic acid derivatives or solvate thereof or the composition thereof can be used as feed additives in animal husbandry and be particularly applied as animal feeding growth promoters.

The invention relates to the technical field of traditional Chinese medicine preparation, and provides sesame meal powder for a traditional Chinese medicine composition, a preparation technology and application, the preparation technology comprises the following steps: removing impurities from sesame, washing with water, controlling water, drying, frying, squeezing oil, taking sesame meal, crushing, sieving, sterilizing and packaging; the stir-frying temperature is controlled to be 150-170 DEG C, the stir-frying time is 5-10 minutes, and the oil yield of the sesame is controlled to be 20-40% during oil pressing. The sesame meal powder prepared by the process disclosed by the invention is obviously reduced in greasiness and obviously reduced in toxicity, can be applied to a traditional Chinese medicine prescription of large intestine melanosis or a traditional Chinese medicine prescription of irritable bowel syndrome, achieves an obvious curative effect and good stability, and obviously widens the application range of the sesame meal.

The invention relates to the technical field of food, in particular to scented tea based on plant essence. The scented tea based on plant essence is made from roses, jasmine flowers, magnolia flowers, sweet osmanthus, Chloranthus spicatus (Thunb.) Makino and gardenia. The invention further discloses a preparation method of the scented tea based on plant essence. The scented tea has the advantages that the roses are matched with jasmine flowers, magnolia flowers, sweet osmanthus, Chloranthus spicatus (Thunb.) Makino and gardenia, functions of the raw materials are achieved to the largest extent, the brewed scented tea is light in fragrance, cool in taste and very beneficial to human body health if people often drink the scented tea, the scented tea has the remarkable effects of adjusting internal secretion and immunity of human bodies, improving human body immunity, improving the cardiovascular and cerebrovascular function, improving anti-oxidation capacity of organisms, resisting myocardial and cerebral ischemia, hypoxia, fatigue, ageing and cancer, and reducing blood lipid, and the taste is very good.

An antibacterial and anti-mite mulberry silk quilt, the production steps of which are: (1) placing cooked silkworms on a silk spinning net; (2) stripping off wool sheets; (3) degumming treatment of the wool sheets; (4) washing and dehydrating; (5) Drying of cotton slices; (6) Weighing of cotton slices; (7) Cutting of cotton slices; (8) Dividing the cotton slices into two pieces one by one, and stacking the two pieces of cotton slices respectively; (9) Put anti-running silk gauze on the top and bottom of the cotton sheet; (10) Cover the two cotton sheets with a layer of tire cover, sew them on three sides, and leave an opening on one side to form a tire core bag; (11) Pick and dry honeysuckle, Artemisia annua and stone Wei; (12) Preparation of mixed granules; (13) Coating and drying of mixed granules; (14) Preparation of non-woven bags; (15) Preparation of mixed granules; (16) Finally, fixing the mixed granules in the fetal heart bag Then put the fetal heart bag in the quilt cover. The mulberry silk quilt product has good quality and plays the role of antibacterial and anti-mite.

The invention belongs to the technical field of white-wine brewing processes. In order to solve the problems of low wine production rate and ethyl-acetate / ethyl-lactate rate in summer in the solid fermentation process of the traditional faint-scent white wine, the invention provides a production method for brewing the faint-scent white wine by fermentation of multi-strain enhanced yeasts. The production method comprises the steps of utilizing fresh fermented grains of fen wine to screen wine-brewing yeasts with high ester yield, rhizopus oryzae for producing amylase, acid-resistant and alcohol-resistant monascus fulginosus and high-temperature-resistant bacillus subtilis with the activities of protease and amylase and prepare wine yeast for producing the wine-brewing yeast, bran koji for producing the rhizopus oryzae, rice koji for producing the monascus fulginosus and bacteria solution for producing the bacillus subtilis, then adding into grains together with the yeast for production by a certain proportion, putting into a jar for fermentation and thus obtaining the faint-scent white wine. The production method provided by the invention has the beneficial effects that the cost is reduced; the obtained wine is high in ethyl acetate / ethyl lactate rate, total-acid content and wine production rate and strong in ester fragrance and has faint scent, preserved fragrance and sauce feel, and tastes sourly and coolly with mellowness and softness, and the difficulties of low and uncoordinated wine fragrance, lack of mellowness and short aftertaste due to low ethyl-acetate / ethyl-lactate rate and low acidity of the faint-scent white wine are solved.

The invention discloses a production method of an environment-friendly tortuous-resistant soft leather, which comprises a material preparation process, a moisture rehydration process, a neutralization process, a dyeing process, a retanning process, a fatliquoring process and a dry finishing process, and the fatliquoring process includes A pre-fatliquoring process and a main fatliquoring process, and the pre-fatliquoring process, the retanning process and the main fatliquoring process are carried out in sequence, and in the retanning process, acidic phenolic tanning agents and hydroxysulfone tanning agents are used Agent, with wattle bark extract, for tanning. Using phenolic syntans and hydroxyl retanning agents to replace traditional chrome tanning agents and vegetable tanning agents, add fat and oil step by step, promote full penetration of retanning agents and uniform distribution in leather, and avoid coarse grains , Even the problem of brittleness, making the leather body smooth and moist.

The invention discloses a disinfectant for toys and a preparation method thereof. The disinfectant is prepared from the following raw materials in parts by weight: 12 to 20 parts of herba acalyphae, 7to 15 parts of spica prunellae, 8 to 10 parts of cortex phellodendri, 8 to 14 parts of radix rubiae, 6 to 10 parts of folium ilicis latifoliae, 6 to 12 parts of fructus xanthii, 4 to 8 parts of pinenuts, 3 to 9 parts of root of black chinese olive root, 3 to 5 parts of herba blumeae balsamiferae, 2 to 4 parts of radix semiaquilegiae, 4 to 6 parts of herb of bidens bipinnata, 4 to 8 parts of fresh mint leaves, 3 to 5 parts of fresh acorus calamus and 1 to 3 parts of fresh folium perillae. The disinfectant is prepared through the following steps: (1) raw material pretreatment; (2) distilling;(3) juicing; (4) decocting; (5) fermenting. The disinfectant for the toys, disclosed by the invention, is gentle in formula; by utilizing the own characters of plants, the disinfectant is not irritantto skin, has no toxic and side effect, contains effective antiseptic components, is capable of effectively killing all kinds of pathogenic bacteria, and is capable of inhibiting bacteria for a long time; meanwhile, the disinfectant has slight fragrance, and is suitable for disinfecting all kinds of children's toys.

The invention relates to a plant beverage, namely a ginseng-wild carrot compound health-care beverage and a preparation method thereof. The preparation method is characterized in that with ginseng as a raw material, ginseng juice is obtained through water extraction, and with the ginseng juice as a main raw material, wild carrot juice with a health-care effect and other components are added to prepare the ginseng-wild carrot compound health-care beverage. By the preparation method of the ginseng-wild carrot compound health-care beverage, original nutritional characteristics, tastes and effective functions of the raw materials are not destroyed, so that naturalness of the beverage is ensured.

The invention discloses para aminobenzoic acid derivatives and a composition and application thereof. The structure of the para aminobenzoic acid derivatives is shown in the formula (I). According to animal experiments, it is shown that the para aminobenzoic acid derivatives or the composition has a significant effect on promoting the growth of animals, and particularly weight increment and feed conversion efficiency are obviously changed. The para aminobenzoic acid derivatives or solvate thereof or the composition thereof can be used as feed additives in animal husbandry and be particularly applied as animal feeding growth promoters.