52results about How to "Meet the needs of market development" patented technology

The invention relates to compound probiotic fermented fruit juice and a preparation method thereof, belonging to the technical field of food and beverage processing. The preparation method comprises the following steps of uniformly mixing 20-30 parts of apple juice, 15-30 parts of pitaya juice, 8-12 parts of pear juice, 3-8 parts of papaya juice and 10-20 parts of orange juice, heating for 10-15 minutes at the temperature of 80-90 DEG C, naturally cooling to 40-50 DEG C, adding yeast and lactic acid bacteria accounting for 0.05-0.1% by mass of the mixture and fermenting for 60-72 hours at the constant temperature of 37 DEG C to obtain the fermented fruit juice. The fermented fruit juice prepared by adopting the method is good in color and flavor and unique in taste; according to the compound probiotic fermented fruit juice and the preparation method thereof, the processing of fruits and vegetables and the fermentation of lactic acid bacteria are combined to create the novel fermented beverage which has the advantages of integrating the nutritive value of fruit and vegetable with the health care function of probiotics to meet the market development needs.

The invention discloses a novel organosilicone pouring sealant which is preparing by mixing basic sizing materials, a thermal conducting filler, a fire retardant and additives. The novel organosilicone pouring sealant provided by the invention utilizes vinyl silicone oil and silicone oil containing hydrogen as the basic sizing materials, and hexadecyltrimethoxysilane modified aluminium oxide as the thermal conducting filler; proper amounts of the fire retardants are added, and the fire-retardant and insulated organosilicone pouring sealant with high thermal conductivity is prepared. Therefore, not only can high modified aluminium oxide filling be realized, but also the thermal conductivity of 2.12 W/m*K is provided; moreover, the fire retardant can play roles of fire retardant synergistic effect and smoke inhibition along with modified aluminium oxide, so as to provide good fire retardancy. The product has good comprehensive performance, so as to meet requirements of market development.

The invention discloses a soil fertilization method for an ecological tea garden, which comprises the following steps of: A, selecting organic materials; B, managing the tea garden in autumn and winter; and C, cultivating and breeding soil organisms. In the method, soil is managed by a natural fertilization mechanism to save natural resources, and nutrient elements required by tea trees are supplied directly to enhance the quality of the tea trees and improve the yield; the using amount of chemical fertilizers and pesticides is reduced to relieve damage to agricultural ecological environment and the water quality of underground water and promote soil nutrient substances to be effective, and nutrition required by crops is supplied to improve the soil. By the method, the tea production in southern part of China reaches a new step, so the method meets the requirement of market development, and has great significance for the virtuous circle of low consumption, high efficiency and pollution free and a continuable eco-economic system of the tea garden.

The invention discloses a novel Mg-doped NBT (Na0.5Bi0.5TiO3)-based lead-free dielectric material and a preparation method. The material has the general chemical formula of NaBi(Ti0.98Mg0.02)6O14, five temperature points are divided with a conventional solid-state method, and the material is formed by two times of pre-sintering and one time of sintering. A prepared ceramic wafer is detected to have the very strong stable dielectric constant, when the sintering temperature is 1060 DEG C, the dielectric constant is as low as 25.804-26.9894 in the ambient temperature range of 43.7 DEG C-414.1 DEG C, the corresponding loss value is also several magnitude orders lower than that of ordinary NBT (approximately 0.01) and can be as low as 2.6*10<-5>, the wafer has the lower dielectric loss when compared with microwave ceramic with middle dielectric constants, and the wafer has the lower dielectric constant and the lower dielectric loss when compared with ferroelectric materials. The material can be widely applied to ferroelectric and dielectric materials, PCB substrate materials and microwave ceramic materials with the middle dielectric constants due to the advantages of highly stable dielectric constant and extremely low dielectric loss in the wide temperature range of the material.

The invention discloses a brewing method for radix clematidis flavour water chestnut fruit wine. The radix clematidis flavour water chestnut fruit wine is prepared by taking radix clematidis and water chestnut as raw materials, and simultaneously, adding the root of bidentate achyranthes and phacellanthus tubiflorus. According to the brewing method for the radix clematidis flavour water chestnut fruit wine, the nutritional values of the radix clematidis and the water chestnut are fully utilized, the radix clematidis and the water chestnut are matched with traditional Chinese medicine to achieve a synergistic effect, and the radix clematidis flavour water chestnut fruit wine has the effects of tonifying the liver, benefiting the kidney, and removing heat to promote salivation. The finished product is sweet, sour and palatable, mellow and pure and is furnish with fine aromatic surroundings, has outstanding healthcare functions, and can improve the discomfort of the crowd with waist-leg weakness, kidney vacuity and general weakness after being taken for a long time. The preparation process is simple and easy to realize; the requirements of market development are met; large scale production can be performed.

The invention relates to a preparation method of pumpkin juice, belonging to the technical field of food and beverage processing. The preparation method specifically comprises the following steps: cutting selected fresh pumpkins without pest corrosion into pieces, placing the pieces into a colloid mill, adding water with the same amount as the pumpkin for grinding, heating the grinded pumpkin juice at 80-90 DEG C for 10-15min, naturally cooling to 40-50 DEG C, adding saccharomycetes and lactic acid bacteria with the mass fraction of 0.05-0.1%, and fermenting at the constant temperature of 37 DEG C for 60-72h. The pumpkin juice prepared by the method is good in color and flavor and unique in mouthfeel; the pumpkin processing and lactic acid bacteria fermenting are combined to prepare the novel fermented beverage with the nutritive value of fruits and vegetables and the healthcare function of probiotics, so that the requirement on market development can be met.

The present invention discloses a manufacturing method of elaeagnus angustifolia fruit flavored manilkara zapota fruit jelly. The elaeagnus angustifolia fruit flavored manilkara zapota fruit jelly is prepared by using the elaeagnus angustifolia fruits and manilkara zapota fruits as raw materials and at the same time adding fructus aurantii immaturus and rhizoma cibotii. The nutritional values of the elaeagnus angustifolia fruits and the manilkara zapota fruits are fully used, the two raw materials are in compatibility with traditional Chinese medicines to have synergistic interactions, so that the fruit jelly has efficacies of strengthening stomach and benefiting spleen, and removing and guiding stagnation. In the manufacturing method, the elaeagnus angustifolia fruits are subjected to a sweet wine koji initial fermentation, which enables the finished products to have a mellow fragrance. Cellulase, hemicellulase and pectinase are used to carry out a combined enzymolysis on the raw material of the manilkara zapota fruits, which enables the manilkara zapota fruits to be more delicate in tastes. The prepared finished products are sweet, delicious, and tasty, crystal clear, and full of flexibility, have certain health-care functions, are convenient in storage, and can significantly improve spleen and stomach weakness, and discomforts of populations with diet stagnation in a long-term consumption. The manufacturing technology is simple, easy to implement, and in line with the current market development needs, and can be subjected to large-scale productions.

The invention discloses a dried egg with rhodeinae flavor and a preparation method thereof. The dried egg with the rhodeinae flavor is prepared by taking rhodeinae and sugar palm as raw materials, and meanwhile adding sugar palm and willowleaf swallowwort rhizome. The dried egg sufficiently utilizes the nutritive value of the rhodeinae and eggs which are compatible with traditional Chinese medicines to achieve cooperative synergism, so that the dried egg has the efficacies of regulating qi to alleviate pain and invigorating the stomach to help digestion. For the dried egg, the raw material, namely sugar palm, is subjected to enzymolysis by adopting cellulose, hemicellulase and pectinase, willowleaf swallowwort rhizome is subjected to primary fermentation through fruit wine yeast to effectively remove the bitterness of willowleaf swallowwort rhizome, and meanwhile improve the mellow taste; the prepared finished product is elastic, delicious, and convenient to carry, has special flavor and a certain health care function, and can be used for obviously improving diet indigestion and discomfort of inappetence crowds. The dried egg is simple in preparation process, is easy to realize, conforms to the current market development demands, and can achieve large-scale production.

The invention discloses trichosanthes kirilowii and sweetsop jam which is prepared by adding sterculia lanceolata and alpinia katsumadai into trichosanthes kirilowii and sweetsop which serve as raw materials. The nutritional values of the trichosanthes kirilowii and the sweetsop are fully used, and the trichosanthes kirilowii and the sweetsop are matched with traditional Chinese medicines to realize synergistic interaction, so that the trichosanthes kirilowii and sweetsop jam has the effects of regulating qi, relieving pain, tonifying spleen and benefiting stomach; a finished product is rich in nutrition, tastes fine, mellow, sour and sweet, and has an outstanding health care function; if people eat the jam for a long time, discomforts of people suffering from dyspepsia and stomach duct and abdomen discomfort can be obviously improved. The preparation process is simple and easy to implement, can meet the market development requirement and is suitable for realizing large-scale production.

The invention discloses a method for making a trigonotis peduncularis-mockingbird meat sausage. The trigonotis peduncularis-mockingbird meat sausage is made by taking trigonotis peduncularis and the mockingbird meat as raw materials, and meanwhile adding folium cinnamomi, radix aucklandiae, Ligustrum dela-vayanum Hariot, alpinia japonica, cinnamomum bobinineri levl, cortex magnoliae officinalis, cortex eucommiae, radix paeoniae alba, acanthopanax root, semen benincasae and liquorice root. The nutritional values of the trigonotis peduncularis and the mockingbird meat are fully utilized; through combination of the trigonotis peduncularis and the mockingbird meat with traditional Chinese medicinal materials, a synergistic effect is achieved, and the effects of warming the middle warmer, relieving pain and improving digestion are achieved. The finished sausage is delicious in flavor and mellow, has lingering aftertaste and an excellent health-care function, and can remarkably improve discomfort of people with cold pain in stomach duct and poor appetite after being eaten for a long time. The method is simple in making process, is easy to implement, is convenient to transport, is easy to preserve, and conforms to the market development demand.

The invention discloses high-wear-resistance low-migration environment-friendly ink and a preparation method thereof and belongs to the technical field of ink preparation. The high-wear-resistance low-migration environment-friendly ink comprises the following components in percentage by mass: 50-60% of a binder; 5-13% of a wear-resistant filler; 3-5% of an initiator; 1-3% of a drying accelerator;1-3% of an auxiliary material; 0.5-1% of a silane coupling agent; and the balance of deionized water. The total mass percentage of the components is 100%. According to the high-wear-resistance low-migration environment-friendly ink and the preparation method thereof of the invention, the binder, the initiator and a pigment which have low mobility are selected, and the wear-resistant filler and the drying accelerator are used in cooperation, so that the prepared ink integrates the properties of low migration, wear resistance, good curing effect and the like of the raw materials; the low migration property of a final ink product is jointly promoted through the three effects, and the market development requirements of the final ink product are met.

The invention discloses broad-bean-flower chili sauce. The broad-bean-flower chili sauce is prepared by taking broad bean flowers and dregea volubilis as raw materials, as well as menyanthes trifoliata, choerospondias axillaris and finger citron flowers as added materials. The nutritional values of the broad bean flowers and the dregea volubilis are fully utilized, in compatibility with traditional Chinese medicines, so as to synergistically take an effect; and thus, the broad-bean-flower chili sauce has the functions of strengthening the spleen, harmonizing the stomach, removing food retention and promoting digestion. According to a preparation method of the broad-bean-flower chili sauce, enzymatic hydrolysis is performed on the broad bean flowers and the dregea volubilis, so that, bitterand astringent taste of the materials is effectively removed; and thus, the prepared finished product is mellow in sauce aroma, bright in color and luster, delicious in taste and significant in health-caring functions. Being frequently taken, the broad-bean-flower chili sauce is capable of obviously improving bad feeling of people with indigestion and abdominal epigastric discomfort. The broad-bean-flower chili sauce is simple in preparation technology, easy to realize, and in line with market development requirements; and thus, the broad-bean-flower chili sauce is feasible for scale production.

The invention discloses a preparation method of mellow-flavor canned lansium domesticum. The lansium domesticum is utilized as a raw material of the mellow-flavor canned lansium domesticum, and banana heads, ficus pumila and lily bulbs are added, so that the mellow-flavor canned lansium domesticum is prepared. Nutritive values of the lansium domesticum are fully utilized, and the lansium domesticum and the traditional Chinese medicines are mutually matched, so that synergistic effects are realized; and the prepared mellow-flavor canned lansium domesticum has the functions of promoting urination, eliminating swelling, cooling blood and relieving pain. According to the preparation method, the raw material, i,e., the lansium domesticum, is fermented by fruit-wine yeast, so that unique mellow aroma is added to the canned lansium domesticum; the prepared final products are lustrous, palatable in sour-sweet taste and mellow in fruit aroma; moreover, the final products have outstanding health-care functions that discomforts of the people with neck and shoulder arthralgia caused by constant hunching over desks or sitting still are obviously improved by long-term eating of the canned lansium domesticum. The preparation method is simple in preparation technologies and easy to realize; thus, the mellow-flavor canned lansium domesticum and the preparation method satisfy current market development requirements, and are conducive to scale productions.

The invention discloses a brewing method for agriophyllum squarrosum-flavor blueberry vinegar. The agriophyllum squarrosum-flavor blueberry vinegar is prepared by taking agriophyllum squarrosum and blueberries as raw materials and adding poria cocos and ficus esquiroliana. According to the agriophyllum squarrosum-flavor blueberry vinegar, the nutritive value of the agriophyllum squarrosum and the blueberries is fully utilized and is compatible with traditional Chinese medicine to achieve cooperative synergism, and the effects of promoting digestion, relieving stasis, strengthening the spleen and tonifying the stomach are achieved. The finished product is clear in shape, appropriate in concentration, gentle in sour and sweet degree, mellow, not astringent, outstanding in health-care function, suitable for popular taste, easy to preserve and capable of obviously improving discomfort of people suffering from food retention and qi deficiency of the spleen and the stomach if people eat the vinegar for a long term. The preparation technology of the agriophyllum squarrosum-flavor blueberry vinegar is simple and easy to implement and accords with the market development needs, and scale production can be performed.

The invention discloses a making method of alternanthera bettzickiana flavored haliotis asinina linnaeus meat paste. According to the making method disclosed by the invention, alternanthera bettzickiana and haliotis asinina linnaeus are used as raw materials, and besides, the alternanthera bettzickiana, medicated leaven and common coltsfoot flowers are added, so that the alternanthera bettzickiana flavored haliotis asinina linnaeus meat paste is made. The nutrient value of the haliotis asinina linnaeus is fully utilized, and the haliotis asinina linnaeus and traditional Chinese medicines are in mutual compatibility and synergistic interaction, so that the alternanthera bettzickiana flavored haliotis asinina linnaeus meat paste has the efficacies of calming the liver, improving eyesight and cooling blood for hemostasis. According to the making method disclosed by the invention, traditional Chinese medicine materials are subjected to primary fermentation with fruit wine distiller's yeast, so that aromatic taste of products is increased, the prepared finished products are aromatic in flavor, fragrant and sweet in taste, outstanding in health-care functions, and easy to preserve, and after the alternanthera bettzickiana flavored haliotis asinina linnaeus meat paste is eaten for a long term, the discomfort of crowds suffering from swelling and pains in eyes, caused by long-time eye use can be alleviated. The alternanthera bettzickiana flavored haliotis asinina linnaeus meat paste is simple in making technology and easy to realize, conforms to market development needs, and can be in large-scale production.

The invention discloses a bass sauce with a chrysanthemum leaf flavor and a preparation method. Chrysanthemum leaves and bass are taken as raw materials, and meanwhile, a rattlesnake plantain and rhaponticum carthamoides are added to prepare the haliotis asinine meat paste with an alternanthera bettzickiana flavor. The nutrient value of the chrysanthemum leaves and the bass is fully utilized, and the chrysanthemum leaves and the bass are combined with traditional Chinese medicines for synergistic interaction, so that the bass sauce has the effects of calming the liver, improving eyesight, tonifying qi and tonifying the liver. A finished product is strong in sauce aroma, mellow in flavor, outstanding in healthcare function and easy to store, and is capable of obviously improving discomfort of people with swelling and pain of eyes and blurred vision caused by long-term alcohol drinking after being eaten for a long period of time. The bass sauce is simple in preparation technology and easy to implement, and meets the requirements of market development; and massive production can be carried out.