1566results about How to "Maintain color" patented technology

The invention discloses an antibiotic enamel, wherein the glaze-making base formulation includes SiO2 30-50%, Al2O3 5-10%, B2O3 5-20%, Na2O 2-20%, K2O 2-10%, CaO 0-5%, MgO 0-5%, TiO2 0-20%, Zr02 0-10%, ZnO 0-5%, BaO 0-5%, F 1-10%, NiO 0-2%, MnO 20-4%, Fe2O3 0-4%, CuO 0-2%, the added antibacterial agents being Cu, Ag, Sn, Zr, rare earth, Ca, Zn, B, Ba, Ti and their compounds, salts or oxide compounds, the total content being 1-5%.

The invention belongs to the technology field of grain processing, specifically a method for producing active germinated brown rice and products thereof. The method comprises the following steps: screening brown rice raw material to remove impurity, washing, sterilizing, soaking in a nutrient fluid supplemented with calcium lactate, gibberellin, phytase, cellulase and vitamin C for 10-36 hours at 10-40 DEG C, draining, incubating for 10-36 hours at 10-40 DEG C under relative humidity of 50-90% to allow germination, drying with hot air of 40-55 DEG C for 0.5-3 hours until the sprout grows about 0.5-1.2 mm in height, drying with 2-10 w/g microwave for 2-10 minutes until the water content of germinated brown rice is below 15%. Compared with the prior art, the germinated brown rice is nutritious, retains almost all nutrients of brown rice and has high nutritional value.

The present invention relates to a preparation method for an aesthetic resin for improving affinity of an aluminum powder pigment. According to the method, an organic solvent and an aluminum powder pigment are stirred at a middle-low speed in a stirring machine, and are added with a coupling agent; the resulting mixture is transferred to a high-speed mixer to carry out a treatment; the pretreatedaluminum powder pigment, a compatibilizer, and a plastic substrate are uniformly mixed in the high-speed mixer, and are extruded and pelletized to obtain the aluminum powder pigment master batch; finally, according to the requirement of the metal effect, the aluminum powder pigment master batch is added to various corresponding plastic substrates according to a certain ratio; after high-speed mixing, a double screw extrusion process is adopted to prepare the spray-free aesthetic resin with the special metal effect. The phenomenon of aluminum powder pigment shedding from the plastic substrate is easily generated after the aluminum powder pigment is added to the plastic substrate, and is extruded and pelletized. With the present invention, the shedding phenomenon of the aluminum powder pigment can be effectively improved, such that the dispersity of the aluminum powder pigment during the injection molding is improved, the cases of easy agglomeration and accumulation of the aluminum powder pigment are avoided, a technical support is provided for replace of the traditional paint spraying scheme by the green and environmental protection aesthetic resin.

The invention discloses a quick roasting method of a fresh grosvenor momordica, which comprises the following steps: (1) classifying the ripe grosvenor momordica according to large, middle and small specifications and respectively placing into a special roasting tray used for a microwave oven; (2) placing the roasting tray filled with the grosvenor momordica into an intelligent microwave vacuum drying oven; and (3) determining the roasting time according to the weight of the grosvenor momordica and the power of the microwave oven and roasting, wherein the roasting temperature range is 20-40 DEG C, and the roasting time range is 30-150 minutes under the condition of vacuum degree less than -0.08MPa. In the method, the microwave technology for roasting is utilized, the roasting process is carried out at low temperature and constant temperature, the time consumption is short, the cost is low, and the fresh grosvenor momordica well keeps the bright yellow color and nutrition constituents and has good taste.

The invention provides a cyclopropene preservative, which is characterized by containing 0.1 to 99 mass percent of cyclopropene coating material powder, 0.1 to 98 mass percent of compound, composition or material releasing water molecules, and 0 to 98 mass percent of one or more assistants. The invention also provides the preparation method and packaging method of the cyclopropene preservative. The preservative is convenient for use and has a remarkable preservation effect.

The invention relates to a food fruit material, wherein, 100 portions by weight of which is prepared from the raw materials as follows: 45 potions to 80 portions of fruit, 1 portion to 3 portions of modified starch, 0.01 portion to 0.06 portion of sodium citrate, 0.01 portion to 0.03 portion of Acesulfame-K and 0.01 portion to 0.1 portion of aspartame and the rest is water to make up 100 portions. The invention also provides a method for producing the food fruit material and a food added with the food fruit material which is produced by the method. The food fruit material provided by the invention has low content of cane sugar, contains various fruits and is good both in nutrition and taste. Furthermore, the manufacturing method provided by the invention can produce fruit-contained food with different flavors; selection and sterilization of the fruit are strict, and both the degree of hardness and softness and degree of tartness and sweetness of the fruit material can be set, thus being suitable for being selected and taken by the consumers for a long time.

The invention provides a preparation method of instant flavor-conditioning fish dried bean curd stored at room temperature, which belongs to the technical field of instant fish products. The instant fish dried bean curd is prepared from the following raw materials in percentage by weight: 30%-40% of frozen fish meat paste, 8%-10% of starch, 8%-9% of soybean protein isolate, 6%-7% of soybean oil, 0.5%-1.0% of egg white powder, 1%-3% of table salt, 0.2%-0.3% of glucose, 0.1%-0.3% of TG enzyme and the balance of pure water. The preparation method comprises the following steps of: adding the table salt into the frozen fish meat paste which is in a half-thawed state, and kneading for 10-20 minutes; then, adding the soybean protein isolate, the soybean oil and the egg white powder, and stirring uniformly; further, adding the TG enzyme, the glucose, the starch and the water, and chopping and stirring until the mixture is in a uniform exquisite pastry shape; and performing molding, streaming, vacuum frying, marinating, vacuum packaging and sterilizing on the materials, and cooling so as to obtain the instant flavor-conditioning fish dried bean curd. The fish dried bean curd can be eaten instantly after being unpacked, the shelf life of the fish dried bean curd stored at room temperature reaches 9 months, and as a healthy instant conditioning food, the fish dried bean curd is good in elasticity and toughness, fresh in taste, rich in nutrition and suitable for the young and the old.

An organic light emitting diode display includes a substrate, a scan line and a previous scan line formed on the substrate, a data line and a driving voltage line crossing the scan line and the previous scan line, a switching transistor coupled to the scan line and the data line, a driving transistor coupled to the switching transistor, a compensation transistor coupled to one end of the driving transistor and configured to compensate a threshold voltage of the driving transistor, a connecting member configured to couple a compensation semiconductor layer of the compensation transistor to a driving gate electrode of the driving transistor, a first electrode coupled to another end of the driving transistor, an organic emission layer on the first electrode, and a second electrode on the organic emission layer. The connecting member and the first electrode are spaced from each other on a planar surface of the substrate.

The invention discloses a preparation method of freeze-dried fructus momordicae. The method comprises the following steps: selecting ripe fresh fructus momordicae with deep green surface; deactivating enzymes, cooling with clean water, perforating, pre-freezing and freezing; and drying with the vacuum freeze-drying technology and then discharging to obtain the entire freeze-dried fructus momordicae. Through the method disclosed by the invention, the freeze-dried fructus momordicae maintains the color, flavor, mouthfeel, shape and nutrient components of the fresh fructus momordicae.

The present invention discloses a watermelon juice probiotic fermented beverage and a preparation method thereof. The beverage preparation method uses watermelons as raw materials, scientifically blends prebiotic factors, does not add any essences and coloring matters, mainly uses low-temperature processing technology such as ultrasonic wave cleaning, high-pressure pulsed electric field treatment, biological enzymolysis, vacuum degassing, etc. in the whole process, replaces the existing heat sterilization and enzyme blunting technology, maintains the color and luster, flavor and mouth feel of the natural watermelon juice to a maximum degree, enhances the non-biological stability and biological stability of the watermelon juice, reduces the addition of chemical additives, increases the juice squeezing rate and food safety of the watermelon juice, and has a probiotic live bacteria content of 7 multiplied by 10^11 to 8 multiplied by 10^11 cfu/ml. The watermelon juice probiotic fermented beverage is environmentally friendly, can be processed into probiotic solid beverage and quantitatively packaged beverage which have natural taste, are nutritious and health-care, are convenient to drink, and have longer shelf lives, opens up a new way for watermelon deep processing and industrial development, and can achieve better economic and social benefits.

The invention relates to mixed frozen food of fresh fruits and vegetables and concentrated fruit and vegetable juice and a processing method thereof, belonging to the field of the quick-frozen fresh fruit and vegetable beverage product and the production method thereof. The method comprises the following steps: directly selecting fresh fruits and eatable vegetables collected from pollution-free planting bases as main raw materials, obtaining clean solid materials after cleaning, peeling, seed removal and slitting pretreatment, mixing with such components as concentrated fruit juice and/or concentrated vegetable juice, white granulated sugar, honey, pectin, drinking water and the like according to a proportion, vacuum packaging to form a semi-finished product, and quickly freezing, thereby obtaining the finished quick-frozen fresh fruit and vegetable mixed food which can be stored, transported and sold under low-temperature conditions. The raw materials comprise the following components by weight percentage: 55-77 percent of solid clean materials of fresh fruit or/and eatable vegetables, 7-16 percent of concentrated fruit juice or/and concentrated vegetable juice, 0.2-1 percent of pectin, 2.5-5 percent of white granulated sugar, 0.3-3 percent of honey and 20-30 percent of drinking water. Therefore, the processed product is a novel frozen fruit and vegetable mixed food product with a high solid content.

The invention relates to a preparation method of fermenting fruit wine with no addition of sulphur dioxide; the method uses a super high pressure technology. The raw materials of fruit and vegetable are pulped, decomposed by enzyme and filtered to prepare fruit and vegetable juice; according to a conversion relationship of preparing alcohol of 1 degree with 1.7g of sugar, white sugar or honey or condensed fruit and vegetable juice of high sugar content is used for adjusting the sugar concentration of the fruit and vegetable juice; citric acid or malic acid is used for adjusting the pH value to be below 4. After being treated by super high pressure of 100MPa to 1000MPa and for 1 minute to 60 minutes, 0.2g/L to 0.5g/L of excellent dried yeast of fruit wine is added; the main fermentation is done at a temperature between 20 DEG C and 25 DEG C for about 7 days; then the secondary fermentation is done at a temperature between 10 DEG C and 20 DEG C; the alcohol content can achieve the set requirement; residual sugar is less than 1g/L; raw fruit wine can be prepared after fermentation. After being treated under the pressure of 200MPa to 500MPa and for 20 minutes to 60 minutes, the raw fruit wine can achieve the effects of sterilizing and speeding up the natural aging. Compared with the traditional process, the invention shortens the time, improves the efficiency, and reduces the production cost. The production process is simple; the production cost is low; and the produced fruit wine has high safety and nutrition for eating.

A stereoscopic display for switching between two-dimensional (2D) and three-dimensional (3D) images. The stereoscopic display includes a display device providing an image and a parallax barrier unit that transmits all incident light in a 2D mode and forms barriers to separate an image for a left eye from an image for a right eye in a 3D mode by moving two facing polarization grating screens relative to each other. The polarization grating screens have a grating pattern such that two kinds of birefringence elements changing the directions of polarization of incident light into different directions are alternately disposed horizontally and vertically, and each row of the birefringence elements is shifted with respect to a previous row by a predetermined horizontal distance.

The present invention discloses low temperature pneumatic puffing process to produce fruit and vegetable crisps, it includes raw material selection, sorting, cleaning, slicing, colour protecting, predrying, resoftening, low temperature puffing, solidifying and packaging. The invented product is microporous in structure and is rich in vitamin, cellulose and minerals.

A thermosetting epoxy resin composition is provided comprising (A) a reaction product obtained through reaction of a triazine derived epoxy resin with an acid anhydride, (C) a reflective agent, (D) an inorganic filler, and (E) a curing catalyst. In one embodiment, (B) an internal parting agent having a melting point of 50-90° C. is included. In another embodiment, (I) inorganic whisker fibers having an average fineness of 0.05-50 μm and an average length of 1.0-1,000 μm are included.

The present invention relates to a method to fabricate a full edible insect powder, with the main raw material as the edible insects with the represent of the flour weevil, the cicada, the cryptympana atrata, the locust and the silkworm pupa. The exploited products in both domestic and international markets at present include the specific animal feeds and the dishes of edible insects, as well as the animal feed made from a certain amount of raw materials of insects. The present invention aims to exploit a full edible insect powder as well as the fabrication method and application thereof to accomplish the industrialized production with a large scale. The technical proposal is that the insects which undergoes both elimination of foreign bodies, toxins and cleaning up in the latter phase of cultivation are killed, dehydrated, roasted, (or dried through refrigeration) dried and refrigerated in vacuum, and then smashed and filtrateed to be the final product. The effect of the present invention is that the full insect powder contains all nutritious elements thereof, including proteins, lipids, vitamins and various trace elements. The present invention has unique characteristic, safety without toxins, wide application fields, feasibility to be the nutrition of serious snacks, and feasibility to be the stuffing of food of various cakes and candies.

The invention provides a cyclopropene preservative, which is characterized by containing 0.1 to 99 mass percent of cyclopropene coating material powder, 0.1 to 98 mass percent of compound, composition or material releasing water molecules, and 0 to 98 mass percent of one or more assistants. The invention also provides the preparation method and using method of the cyclopropene preservative. The preservative is convenient for use and has a remarkable preservation effect.

The invention relates to long shelf life fermented pickled vegetable and a preparation method thereof, which belong to the technical field of picked fermented foods. The preparation method comprises the following steps: using tuber mustard as the raw material; slicing, picking, softening and then packaging the tuber mustard in a picked vegetable jar; filling ferment agent prepared by mixing 3-5 percent of Lact.Plantarum and Lact.Casei according to the proportion of 1:1 and salt water with 4-6 percent of salt content; fermenting for 48h under the temperature of 20-30 DEG C; ending the fermentation until the acidity of the fermented solution reaches 0.45-0.55 percent; dehydrating, seasoning and embrittlementing; packaging by using laminated film bags and sterilizing for 15min under the temperature of 70 DEG C. The preparation method basically keeps the fermented picked vegetable pure, tender and crisp, salubrious and tasty, the fermented picked vegetable has the basic characteristics of separating fat and stimulating the appetite, promoting the digestion, and the like, and can be kept for more than six months under the normal temperature. The invention can be popularized and applied to the vegetable processing industry.