40results about How to "Maintain color" patented technology

The invention relates to the field of preparation of malus micromalus fruit juice, and discloses a preparation process of ultrahigh-pressure organic malus micromalus fruit juice, which comprises the following specific steps: freezing malus micromalus fruit in an environment of-40 DEG C for 24 hours, then unfreezing at room temperature until the malus micromalus fruit is soft and the self-flowing juice does not flow, uniformly mixing 0.75% o of Suzhou nanometer and tap water to prepare a disinfectant, and sterilizing at room temperature for 24 hours to obtain the superhigh-pressure organic malus micromalus fruit juice. A Roots blower is started for low-temperature disinfection, tap water is used for rinsing the raw materials after disinfection, disinfectant on the surfaces of the raw materials is washed away, a hammer crusher is used for crushing the malus micromalus makino, the crushed malus micromalus makino enters a vacuum air bag juicer for cold dipping juicing, the prepared malus micromalus makino juice is subpackaged in PET bottles, and a cold sterilization mode ultrahigh pressure sterilization technology (HPP) is adopted. The ultrahigh-pressure sterilization pressure is 550MPa, and the sterilization time is 8min, and conveying the product into an environment of-40 DEG C for freezing and storing. The prepared malus micromalus fruit juice is clear and transparent, attractive in color and luster and unique in flavor, and the nutritional ingredients, flavor and color and luster of malus micromalus fruits are reserved to the maximum extent.

The invention provides a fresh tilapia mossambica block preservative and a preparation method thereof, the fresh tilapia mossambica block preservative comprises the following raw materials: natural plant extract, modified biological polysaccharide, organic acid, natural antibacterial peptide, a humectant, deionized water and the like, and propolis extract and astaxanthin can be selected to enhance the effect; wherein the natural plant extract is corncob, zingiber mioga and tartary buckwheat bran extract; the modified biological polysaccharide is obtained by modifying chitosan quaternary ammonium salt, laminarin, cell wall polysaccharide and carboxylic acid. The fresh-keeping agent is prepared through ultrasonic mixing, multilayer electrostatic deposition and other technologies, through the synergistic effect of all the raw materials, a multilayer coating structure is formed through electrostatic deposition, microbial growth can be inhibited, gas exchange can be controlled, water loss can be reduced, the fresh-keeping period of tilapia mossambica blocks can be effectively prolonged, and the quality of the tilapia mossambica blocks can be kept.

The utility model relates to the technical field of soybean sprout production, in particular to hormone-free boxed soybean sprout production equipment which comprises a box body, independent sprout breeding bins are arranged on the two sides of the box body, two hinged doors are arranged on the outer sides of the sprout breeding bins, and a plurality of groups of shower nozzles are arranged on the outer surfaces of the top ends of the sprout breeding bins. A water tank is arranged at the middle end of the box body, a receipt device is arranged in the water tank, a single door is arranged on the outer side of the water tank, a controller is arranged on the outer surface of the single door, the whole production process of the automatic production device is automatically controlled and managed through the programmed controller, and complex manual operation and technical requirements are not needed. The intelligent and automatic production mode not only improves the production efficiency and accuracy, but also reduces the technical requirements on operators. The operation is simple, the production process is more convenient and efficient, and the influence and interference of human factors on production are reduced.

The invention discloses a production and processing method of an asparagus fermented beverage, and belongs to the technical field of food processing. The production and processing of the asparagus fermented beverage specifically comprises the following steps: cleaning fresh asparagus, cutting into sections, blanching, draining, cooling and pulping to obtain asparagus juice; adding citric acid, cellulase and pectinase, performing enzymolysis at 50-70 DEG C, and then performing enzyme deactivation to obtain enzymatic hydrolysate; and adding glucose, cane sugar and skimmed milk powder into the enzymatic hydrolysate, sterilizing, cooling, adding rhamnose lactobacillus and kluyveromyces marxianus, fermenting, centrifuging, and sterilizing, thereby obtaining the product. The asparagus fermented beverage is pleasant in flavor and high in free amino acid content, is particularly rich in gamma-aminobutyric acid, and has the effects of helping sleep, relaxing the bowels and the like.

The invention belongs to but is not limited to the technical field of agricultural product storage, and discloses a mutton quality improving and gradient processing storage method which comprises the steps of cold storage, ice temperature and freezing storage. A modified atmosphere fresh-keeping packaging method; applying a natural biological fresh-keeping technology; and carrying out full-chain storage management. Through comprehensive application of cold storage, ice temperature and freezing in combination with a modified atmosphere fresh-keeping packaging technology, the storage time of the mutton is remarkably prolonged, and meanwhile the excellent quality of the mutton is kept. The cold storage and ice temperature technology effectively inhibits the growth and enzymatic reaction of microorganisms, delays the oxidation process of the mutton, and maintains the color, texture and flavor of the mutton; the quick freezing and ultrasonic unfreezing technology is adopted, so that the damage to the cell structure of the mutton in the freezing and unfreezing process is reduced to the maximum extent. By optimizing the unfreezing process, juice loss is reduced, the unfrozen mutton still keeps good texture and taste, and the problem of quality loss in a traditional method is solved.

The invention relates to the field of high-adhesion finishing paint, in particular to PU (polyurethane) matte white finishing paint applied to a melamine board and a preparation method of the PU matte white finishing paint. The PU matte white finish applied to the melamine board comprises a main agent, a curing agent and a diluent, the mass ratio of the main agent to the curing agent to the diluent is 1: (0.1-0.3): (0.5-0.8); the main agent is prepared from acrylic resin, a dispersing agent, a defoaming agent, pigment, filler, matting powder, an auxiliary agent, a flatting agent, a viscosity reducer, corn fiber, lotus leaf powder, coconut fiber and a coupling agent. Compared with the prior art, the adhesive force of the PU matte white finish on a melamine board can be enhanced, the PU matte white finish can be well attached under the condition that polishing is not in place or even polishing is not conducted, and therefore a good surface effect is provided, and the PU matte white finish has high yellowing resistance and high toughness.

The invention belongs to the field of agriculture, and particularly relates to a wild vegetable natural composite preservative and a preparation method thereof, the wild vegetable natural composite preservative is prepared from the following raw materials by weight: 0.6-0.9 part of a mixed flavone extract, 1-2 parts of L-malic acid, 2-3 parts of sodium lactate, 10-20 parts of a glucose solution, and 20-30 parts of glycerin. The natural composite preservative is prepared by adopting a method for extracting flavone from plants, and the prepared product is healthy and safe to use and has excellent preservative and fresh-keeping effects. L-malic acid is used as a pH regulator, so that the pH value of the preservative can be maintained in a proper range, the growth of microorganisms and the activity of enzymes are inhibited, and the preservation effect is further improved.

The invention provides a preservative as well as a preparation method and application thereof, and belongs to the technical field of blueberry preservation. The preservative disclosed by the invention is prepared from 0.03 to 0.06 part of basil essential oil, 0.01 to 0.03 part of citronella essential oil, 0.05 to 0.09 part of purple perilla essential oil, 0.05 to 0.10 part of thymol, 0.01 to 0.05 part of sweet osmanthus essential oil, 0.01 to 0.05 part of origanum vulgare essential oil, 0.02 to 0.04 part of cinnamyl aldehyde, 0.05 to 0.08 part of cysteine and 0.5 to 2.0 parts of ethanol. The preservative disclosed by the invention is used for carrying out preservative and fresh-keeping on blueberries, and can be used for remarkably reducing the rotting rate of the blueberries, delaying the aging of the blueberries and keeping the color and flavor of the blueberries.

The invention provides preserved figs and a preparation method thereof, and relates to the field of preserved fruit processing. The preparation method comprises the following steps. Freezing and drying the fresh figs until the water content is 5-10% to obtain fig slices; performing ultrasonic oscillation on the fig slices in the treating fluid for 30-60 minutes, soaking for 1-2 days, and draining; uniformly mixing the fig slices with compound sugar, performing sugaring for 10-24 hours, and performing draining; and soaking in a vegetable glue solution, stirring and soaking for 1-2 hours, freezing and drying until the water content is less than 5%. According to the preparation method of the preserved figs provided by the invention, cell walls of the frozen figs are broken, and then the figs are soaked in the treating fluid, so that solute components in the treating fluid enter cells of the figs, among the cells and fully enter the figs, and the flavor and taste of the figs are improved. Finally, the figs are soaked in a vegetable glue solution, cell walls and pores in the figs are sealed through the vegetable glue solution, the preservation amount of solutes in the figs is increased, and the shelf life is prolonged.

The invention relates to the technical field of colored spun yarn cleaning, in particular to cleaning equipment for colored spun yarn production, which comprises a cleaning pool, a transmission assembly is arranged on the outer wall of the cleaning pool, the transmission assembly comprises a fixing column located on the outer wall of the cleaning pool, and a valve is fixedly connected to the outer wall of the fixing column. According to the cleaning equipment for colored spun yarn production, when a driving motor drives an arc-shaped plate to control water, a first telescopic rod is driven to move up and down at the top of a sliding plate, so that spinning products entering a cleaning pool are brushed, and whether the quality of the spinning products reaches the standard or not is detected through vibration; the breakage phenomenon caused by the fact that the quality of a cleaned product is not qualified is avoided, an arc-shaped plate extrudes a fourth guide roller to conduct water control on the spinning product which is cleaned on the fourth guide roller and starts to be wound, water is extruded and discharged, and the phenomena that too much water stains are left, and creases are easily generated due to water stain accumulation can be prevented; and the condition can be avoided to a certain extent by draining after cleaning.

The present application relates to the technical field of plant specimen preservation, and particularly relates to a plant specimen original color preservation method based on chemical treatment, comprising the following steps: preparing dry plant specimens; preparing a premix solution; uniformly mixing mint, clove and thunder god vine, crushing, adding into an ethanol aqueous solution, sealing and standing for soaking, adding salicylic acid for ultrasonic treatment, filtering, removing solid matters, recovering ethanol, adding the dry plant specimens into the ethanol aqueous solution, soaking at a temperature of 30-40 DEG C, adding sodium salicylate, trehalose and a color protection agent for stirring, taking out the treated plant specimens, and obtaining pretreated plant specimens; uniformly spraying the premix solution to the surface of the pretreated plant specimens, placing the plant specimens into a specimen clamp for flattening, low-temperature cold treatment, then increasing the temperature for heat preservation, decreasing the temperature for cold treatment again, and freeze-drying; the present application can basically maintain the original color of the plant specimens, improves the identification rate for specimen identification, the preservation method has good mildew-proof effect, can effectively prevent specimen damage, is convenient for classification and preservation, and has longer durability.

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 invention belongs to the technical field of material compounding, and particularly discloses a preparation method of a transparent flame-retardant wood fiber composite material, which comprises the following steps: preparing a buffer solution; putting the wood sample into a buffer solution, heating in an oil bath pan, and simultaneously carrying out magnetic stirring; repeatedly cleaning with deionized water, and soaking in an acetone solution for storage; adding the flame retardant into the polyurea mixture, and ultrasonically stirring to obtain a well dispersed mixed solution; wood is soaked in the mixed solution and put into a drying oven, and vacuum air exhaust is carried out; clamping a sample between two glass slides, wrapping the sample with an aluminum foil, and curing the sample at normal temperature and normal pressure; and carefully stripping the synthesized composite material from the glass slide. According to the preparation method of the transparent flame-retardant wood fiber composite material, cork wood is used as a base material, and the composite material is prepared through a series of fine chemical treatment and material compounding technologies, so that the material has excellent optical performance and high flame-retardant performance.

The invention relates to a method for ultrasonic-assisted low-temperature rinsing of mutton, which comprises the following steps: placing pretreated mutton in an ultrasonic cleaning machine, performing ultrasonic-assisted low-temperature rinsing under preset ultrasonic frequency, ultrasonic power and treatment time, and performing post-treatment after rinsing to obtain mutton with mutton smell removed. The method solves the problems that traditional water-washing mutton smell removal is not completely effective, spice covering may bring odor and taste which do not belong to mutton itself, and time and labor are consumed in mutton smell removal through feed feeding, ultrasonic waves are utilized to assist low temperature rinsing of mutton, mutton smell substances can be efficiently and safely removed in an environment-friendly mode on the premise that the mutton quality is maintained, and the mutton smell removal efficiency is improved. The nutrition loss is reduced to the greatest extent, and the mouth feel and flavor of the mutton ground are improved.

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 invention relates to the technical field of tea making, and discloses a polymorphic bio-enzyme preparation for improving dark green tea quality and a tea making process, the polymorphic bio-enzyme preparation contains tannase, polysaccharide hydrolase, polyphenol oxidase, protease and the like, the polysaccharide hydrolase comprises cellulase, pectinase, beta-glycosidase or amylase, and the polyphenol oxidase comprises cellulase, pectinase, beta-glycosidase or amylase. The enzyme is subjected to crosslinking-embedding-crosslinking immobilization treatment, is compounded with bacillus natto fermentation liquor and high-temperature aroma-enhancing yeast fermentation liquor, and is applied to a dark tea making process, so that the thermal stability and storage stability of the enzyme are improved, and the enzyme activity is improved; the content of aroma substances such as beta-linalool, geranyl acetone and dihydroactinidiolide can be increased in the fermentation process, so that the problem of bitterness of the dark green tea is solved, the quality of the dark green tea is greatly improved, and the method has very good popularization and application values; the process is simple, easy to operate and suitable for large-scale production and use.

The invention belongs to the technical field of seasoning crushing, and provides a crushing method for reducing loss of volatile substances in seasoning raw materials. The crushing method comprises the following steps: sequentially carrying out color protection treatment, vacuum low-temperature drying and liquid nitrogen crushing on seasoning raw materials to obtain seasoning powder; the temperature of vacuum low-temperature drying is 0-10 DEG C. The vacuum low-temperature drying and the liquid nitrogen crushing are combined, so that the nutrient substance loss and the volatile substance loss of the seasoning raw materials are remarkably reduced, and the heat-sensitive components are well preserved; due to the addition of the liquid nitrogen, the brittleness of the seasoning is enhanced, the crushing difficulty is reduced, and the thermal denaturation and the loss of volatile substances in the crushing process are reduced; color protection treatment can prevent the raw materials from being oxidized and discolored in the crushing process, the color of the product is kept, and the sensory quality is improved.

The invention provides a method for preserving cherry tomatoes through combination of a low-voltage electrostatic field and modified atmosphere packaging and application of the method, and belongs to the technical field of preservation. The method comprises the following steps: pre-cooling cherry tomatoes, packaging the cherry tomatoes with a modified atmosphere packaging material, treating the cherry tomatoes in a low-voltage electrostatic field after packaging, and storing the cherry tomatoes. The low-voltage electrostatic field treatment is combined with the packaging treatment, so that the respiration rate can be reduced, and the gas environment in the package can be changed, thereby reducing the consumption of nutrient substances caused by respiration, improving the capability of cherry tomatoes for removing active oxygen, inhibiting membrane lipid peroxidation, reducing the accumulation of malondialdehyde, enhancing the antioxidant level and delaying the maturation and aging of the picked cherry tomatoes; the fresh quality of the cherry tomatoes is effectively maintained.

The utility model relates to the technical field of pumpkin seed baking and frying, in particular to an efficient energy-saving pumpkin seed baking and frying device which comprises a workbench, a baking and frying assembly is arranged at the top of the workbench and comprises a roller, the other end of the roller is fixedly connected with a connecting ring, the top end of the roller is fixedly connected with a barrel cover, and the barrel cover is fixedly connected with a rotating shaft. And the barrel cover is matched with the roller. According to the efficient and energy-saving pumpkin seed baking and frying device, pumpkin seeds needing to be baked and fried are put into the roller, the resistance wire is electrified and heated, the roller is preheated, meanwhile, the servo motor is started, the servo motor drives the stirring fan blades to rotate for stir-frying, the horizontal roller is used, the pumpkin seeds can be evenly heated in the frying process, the frying efficiency is improved, and the labor intensity of workers is reduced. The stirring fan blades are arranged in the roller, so that pumpkin seeds can be continuously turned, local overheating or non-uniform stir-frying is avoided, meanwhile, the barrel cover is covered, the good sealing performance of the device is ensured, heat loss and dust entering are reduced, and the stir-frying effect and the product sanitation are improved.

The invention belongs to the technical field of venison processing, and particularly relates to a preparation method of fishy-smell-free venison. According to the method, the shallot, the ginger and the pepper are combined with the magnetic field, the magnetic field intensity is limited to be 90-120Gs, the rotating speed is 210-250r / min, and the stirring time is 15-30min, so that fishy smell substances of the venison balls can be effectively removed, the color of the venison balls is not influenced, and the original color of the venison balls can be kept while the problem of fishy smell removal of the venison balls is solved by utilizing the magnetic field.

The utility model relates to the technical field of frying machines, in particular to an automatic pumpkin seed frying machine which comprises a machine body, a feeding port is formed in the top of the machine body, the bottom of the feeding port is fixedly communicated with a feeding pipe, a stirring assembly is arranged at the top of the machine body, the stirring assembly comprises a motor, and the motor is connected with the feeding pipe. The motor is fixedly connected to the top of the machine body, a first electric push rod is fixedly connected to the bottom of the motor, a first push rod is fixedly connected to the push end of the bottom of the first electric push rod, a stirring rod is fixedly connected to the bottom of the first push rod, and stirring blades are fixedly connected to the side surface of the stirring rod. According to the automatic stir-frying machine for the pumpkin seeds, through cooperation of the push rod, the stirring rod and the stirring blades, workers stir-fry the pumpkin seeds through the automatic stir-frying machine, manual operation is reduced, the condition that the pumpkin seeds are burnt or yellow is avoided by setting the temperature and judging the burnt condition through the automatic stir-frying machine, and the quality of the pumpkin seeds is improved.

The utility model discloses a fruit wine hooking and feeding mechanism which comprises a fermentation barrel and an artificial bridge, the artificial bridge is fixedly connected to the top of the right side of the fermentation barrel, the top of the fermentation barrel is communicated with an electromagnetic valve, and the other end of the electromagnetic valve is communicated with a feeding mechanism. By arranging the feeding mechanism, a user can conveniently feed materials to the fermentation barrel through the feeding mechanism, so that the effect of conveniently feeding the materials is achieved, and the problem that fruit wine needs to be added in the blending process and cannot be conveniently fed due to the lack of the convenient feeding mechanism is solved. And during charging, workers need to carry fruit wine needing to be blended one by one, so that time and labor are greatly wasted, and the charging efficiency and the labor cost are further reduced.

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 relates to the technical field of preservatives, and particularly discloses composite preservative and fresh-keeping powder and a synthesis method thereof.The preservative and fresh-keeping powder is prepared from, by weight, 30-35 parts of whey leavening, 20-25 parts of sucrose fermentation seasoning powder, 8-10 parts of vitamin C, 10-15 parts of sodium citrate, 5-10 parts of nisin and 15-20 parts of rosemary extract. According to the present invention, the synergistic inhibition effect on a variety of microorganisms is achieved through the compounding of a variety of materials, the food mildewing time is substantially delayed, the shelf life of the food can be significantly prolonged, the preservative effect is lasting and comprehensive compared to the preservative effect of the traditional single preservative, and the raw materials are the food grade meeting the GB 2760-2024 food additive use standard, such that the food preservative has the broad market prospects. The components have no harm to human health in a reasonable use range, meet the pursuit of consumers for healthy food at present, greatly reduce potential food safety risks, and provide a safer and more reliable food preservative solution for the consumers.

The invention discloses an animal model construction method for wearing an invisible appliance in the mouth of a mouse, and belongs to the field of oral cavity models. The method for constructing the animal model with the mouse wearing the invisible orthodontic appliance in the mouth comprises the steps that after the invisible orthodontic appliance is manufactured, the cheek-tongue side, opposite to the adjacent gap between a first molar and a second molar, of the invisible orthodontic appliance is punched, the incisor part on the invisible orthodontic appliance is ground away, and only the root is reserved; and during wearing, a ligature wire penetrates through a pre-hole part on the cheek-tongue side of the invisible appliance, and ligature is carried out. On the premise that the surface structure and color of teeth are not affected, clinical effective experimental data can be obtained, the invisible orthodontic appliance adopts rat incisor partial windowing, and the problem that the invisible orthodontic appliance cannot be worn after rat incisor growth is solved.

The invention discloses a natural compound fresh-keeping agent for crayfish as well as a preparation method and application thereof, mainly solves the technical problem that the fresh-keeping of the crayfish is difficult, and develops the application of the natural compound fresh-keeping agent in the fresh-keeping of the crayfish to the greatest extent and prolongs the shelf life of the crayfish by adjusting the formula of the compound fresh-keeping agent. The fresh-keeping agent provided by the invention can be used in the packaging and storage process of the crayfish, and can be used in a manner of soaking, spraying or film coating and the like. Experiments prove that by using the fresh-keeping agent, the fresh-keeping period of the crayfish can be remarkably prolonged, the quality loss is reduced, and meanwhile, the color, the taste and the nutritional value of the crayfish are kept. The using process is simple and easy to implement, and complex equipment and technologies are not needed. Meanwhile, by accurately controlling the use amount and the use mode of the preservative, the uniform distribution and the stability of the preservative in the crayfish can be ensured, so that the preservation effect and the control precision are 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 present invention discloses an energy-saving sterilization device for processing sweet wine in bowls, including a frame, a conveying mechanism, a heating component, a positioning mechanism, and a steam recovery mechanism. The frame is provided with a high-temperature sterilization zone, and the conveying mechanism is installed on the frame; the heating component is installed on the frame and used for heating the high-temperature sterilization zone, and the positioning mechanism is installed on the frame and used to control the start / stop of the conveying mechanism; the steam recovery mechanism is connected to the high-temperature sterilization zone; the conveying mechanism includes a sprocket chain assembly, a rotary drive assembly, and a bearing plate. The two sprocket chain assemblies are relatively installed on the two sides of the frame, and the rotary drive assembly is connected to the sprocket in the sprocket chain assembly. A plurality of bearing plates are located between the two sprocket chain assemblies and are arranged side by side at equal intervals. The sweet wine of the present invention is divided into a small amount and then loaded into a plurality of plastic bowls, so that the sweet wine in the plastic bowl can be completely sterilized, effectively ensuring the taste, color and shelf life of the sweet wine production, and realizing steam recovery and utilization, energy saving and emission reduction.

The invention provides a non-settling and non-precipitation colored electrophoretic coating and a preparation method thereof, and belongs to the technical field of electrophoretic coatings. The invention discloses a non-settling and non-precipitation colored electrophoretic coating which comprises the following components in parts by weight: 30-45 parts of waterborne polyurethane resin, 8-12 parts of polyether polyol, 2-4 parts of zinc dihydrogen phosphate, 5-20 parts of filler, 1-2.5 parts of a catalyst, 1-3 parts of a phthalate coupling agent, 8-20 parts of color paste and 5-30 parts of deionized water. The color paste is prepared from the following components in parts by weight: 15 to 35 parts of modified acrylic resin, 10 to 25 parts of azole silane modified pigment, 5 to 10 parts of cardanol polyoxyethylene ether and 20 to 40 parts of deionized water; the invention also provides a preparation method of the colored electrophoretic paint. The colored electrophoretic paint provided by the invention has excellent storage stability, and is free from precipitation; the cured coating has high hardness and high adhesive force, has excellent water resistance, wear resistance, chemical resistance, corrosion resistance and the like, is uniform in color, and prolongs the service life of the colored electrophoretic paint.