9results about How to "Maintain color" patented technology

The present application provides a kind of rice storage method and system for inhibiting the growth of mould, by low temperature flexible drying and biological protection coating composite pretreatment to rice, construct constant temperature and humidity, anoxic high CO2 Mould inhibition type storage environment, combined with ultraviolet pulse irradiation and natural plant extract slow-release composite inhibition intervention, real-time monitoring of storage environment parameters and rice mould growth related index, according to the monitoring results dynamic adjustment of environmental parameters and intervention strategy, realize the sustained inhibition of mould growth during rice storage period. Using the scheme of the present application, rice storage period can be extended by 3-6 months without chemical residues, while maintaining the original taste and nutritional quality of rice, solves the technical problems of traditional rice storage, such as easy breeding of mould, chemical inhibition residues, and quality deterioration.

The utility model discloses a bamboo leaf blanching device, and relates to the technical field of bamboo leaf blanching. The bamboo leaf blanching device comprises supports, a moving assembly and a placing assembly, the two supports are symmetrically distributed, a high-temperature box and a cooling box are arranged between the two supports, the placing assembly is arranged on the supports and comprises a placing frame, a pressing plate and a connecting frame, the pressing plate is installed on the placing frame in a clamped mode, and the connecting frame is fixedly installed on the front side of the placing frame. According to the bamboo leaf blanching device, the placing assembly is arranged, the pressing plate evenly presses bamboo leaves, it can be guaranteed that the bamboo leaves are subjected to even pressure in the blanching process, the even pressure is beneficial for the bamboo leaves to be heated more evenly in the blanching process, and the problem that partial bamboo leaves are excessively blanched locally or are not fully treated due to uneven pressing is solved; and meanwhile, the bamboo leaves are fixed in the placing frame and pressed, so that the phenomena of rolling, overlapping or irregular placement of the bamboo leaves in the blanching process can be reduced, and the regularity of the bamboo leaves is ensured.

The stir-frying auxiliary device comprises a connecting rod and a dome which is arranged on the lower side of the connecting rod and is used for supporting rotation, an inner sleeve is arranged at the tail end of the upper side of the connecting rod, an inner sleeve cavity is formed in the inner side of the inner sleeve, a handle is arranged outside the upper side of the inner sleeve, and the outer side of the inner sleeve is provided with an outer sleeve cavity. An inner driving cavity is formed in the inner side of the grip, a spring is arranged in the middle of the inner side of the inner driving cavity and the inner side of the inner sleeve, a driving thread is arranged at the joint of the grip and the inner sleeve, and due to the unique structure and connection mode of the sweeping ring, the sweeping ring can conduct irregular sweeping action at the bottom of the wok. The complex motion trail can cover all areas at the bottom of the wok, and the situation that local heating of the tea leaves is not uniform is avoided. The tea leaves on the edge or the center of the frying pan can be fully stir-fried, it is guaranteed that the heating degree and the stir-frying degree of each piece of tea leaves are consistent in the processing process, and the stir-frying uniformity of the tea leaves is remarkably improved.

The invention discloses a self-adaptive regulation and control intelligent dynamic electric field fresh-keeping device, relates to the related technical field of livestock and poultry meat fresh-keeping, and aims to solve the problems of single monitoring and data lagging of a traditional device. The self-adaptive regulation and control intelligent dynamic electric field fresh-keeping device comprises an intelligent electric field generator arranged on the outer wall of a fresh-keeping cavity, and a high-voltage electrode arranged in the fresh-keeping cavity and configured to generate an alternating electric field; the sensor group comprises a temperature sensor for monitoring the environment temperature, a humidity sensor for monitoring the relative humidity of the environment and an electric field intensity sensor for monitoring the actual intensity of the alternating electric field; the signal input end of the embedded control unit is electrically connected with the driving circuit of the intelligent electric field generator and the sensor group, and the control output end of the embedded control unit is electrically connected with the intelligent electric field generator. Closed-loop control is formed by comparing the actual and target electric field intensities in real time and dynamically adjusting the voltage, it is ensured that the electric field in the cavity stably approaches the target value, the situation that the fresh-keeping effect is affected by electric field fluctuation is avoided, and the quality guarantee period of livestock and poultry meat is remarkably prolonged.

The application provides a peanut drying machine and drying method based on microwave and hot air cooperation, wherein the drying machine comprises a drying main cabin, a multifunctional treatment cabin is connected to one side of the drying main cabin, and a driving device drives a material bucket to revolve around a hot air duct and revolve around a central axis of the material bucket. The material bucket is exchanged between the drying main cabin and the multifunctional treatment cabin through a transfer track, a plurality of microwave devices are arranged in the circumference of the shell of the drying main cabin, the microwave devices are used for emitting microwaves to dry the peanuts in the material bucket, and the outer part of the multifunctional treatment cabin is respectively connected with a feeding device and a discharging device. The application seamlessly integrates three key processes of preheating, drying and tempering in one equipment, realizes automatic switching through physical rotation, forms a complete closed-loop processing chain, greatly simplifies the production line and reduces the material turnover loss. Through the uniform temperature in the preheating stage and the slow recovery in the tempering stage, the color, flavor and nutritional ingredients of the peanuts can be better maintained.

This invention belongs to the field of towel manufacturing technology, specifically a finishing process for long-staple cotton towels, including yarn treatment, fabric weaving, and dyeing. In this invention, after the long-staple cotton is produced into yarn, the yarn undergoes a preliminary dyeing process. The purpose of this is to create a clear color difference between the knotted areas and the normal areas. During subsequent weaving, when visually inspecting the fabric, the significant color difference allows for more accurate identification of the knotted areas. This enables precise napping treatment of the knotted areas in subsequent processing, improving the quality of the napping process. This reduces the impact of the knotted area on the quality of the finished towel, and can even prevent the appearance of white spots, ensuring the quality and comfort of the towel.

The utility model discloses an anti-oxidation fresh-keeping beverage preparation device, which relates to the technical field of beverage preparation, and comprises a base, a mounting seat arranged at the top of the base, a preparation cylinder arranged at the top of the mounting seat, and a bubble eliminating assembly comprising a sliding sleeve arranged on the preparation cylinder, the side, close to the sliding sleeve, of the top of the base is connected with a supporting plate, the supporting plate is connected with a sleeve, a spring is arranged in the sleeve, the spring is connected with a vibration head, the vibration head is slidably connected into the sleeve, the side, close to the vibration head, of the sliding sleeve is connected with a pulley, and the upper side and the lower side of the vibration head are both arranged to be inclined faces. The driving assembly comprises an extension plate connected to the sliding sleeve, an electric push rod is arranged at the top of the base, the output end of the electric push rod is connected with the extension plate, and the bubble eliminating assembly is arranged, so that the contact area of the beverage and oxygen can be reduced, degradation of active ingredients such as vitamins and polyphenol is delayed, and color and flavor stability is maintained.

The application discloses an IQF quick-frozen fresh-keeping Chinese prickly ash processing method, comprising the following steps: (1) selecting fresh red Chinese prickly ash particles with good color and luster, no rot and no mildew, and precooling the fresh red Chinese prickly ash particles in a freezer at 0-10 DEG C for 12 hours; (2) vacuumizing the precooled Chinese prickly ash in an aluminum-plastic composite bag (Al / PET / PE) or a PA / PE bag or a PET / PE bag; (3) placing the packaged Chinese prickly ash in a single layer on a carrier rack and feeding the Chinese prickly ash into a quick freezer, and adopting a liquid nitrogen cabinet type quick freezer to carry out single body quick freezing, wherein the quick freezing temperature is-80 DEG C to-120 DEG C, the quick freezing time is 10-25 min, and the holding time is 2-5 min; and (4) storing the quick-frozen Chinese prickly ash in a freezer at-10 DEG C to-20 DEG C. The application processes fresh-keeping Chinese prickly ash with dispersed particles and no quality loss, can better keep the fresh red color and flavor quality of fresh Chinese prickly ash, prolongs the shelf life of the fresh-keeping Chinese prickly ash product, and effectively solves the problems of browning, volatile oil and aroma component loss of fresh red Chinese prickly ash during storage.