48results about How to "No storage issues" patented technology

The regularly released granular organic fertilizer has manure as basic material and added nitrogen fertilizer, phosphate fertilizer, potash fertilizer, rhizobium and plant growth promoter and is produced into 0.0001-0.15 mm size coated agent. It is produced through a computerized control process, including disinfection with bacteriophage, disinfection with ozone generator, deodorizing, decoloring, centrifugal dewatering, freeze drying, sieving to eliminate impurity, mixing, coating with one layer of degradable plant casing, etc.

The invention discloses glossy dried plum pectin powder. The dried plum glossy pectin powder is prepared by burdening and mixing the following components in parts by weight: 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of dried plum powder, 1-1.5 parts of pectin, 0.5-0.7 part of citric acid, 0.3-0.4 part of dried plum essence, 0.3-0.4 part of sodium citrate and 0.01-0.02 part of sodium copper chlorophyllin. The preparation of the glossy dried plum pectin by using the glossy dried plum pectin powder provided by the invention is simple, convenient and quick. Under high-speed stirring, the glossy dried plum pectin powder is slowly added to quantitative hot water being more than 80 DEG C, and then is dissolved and uniformly stirred to obtain the glossy dried plum pectin powder. The prepared glossy dried plum pectin powder is bright in color, remarkable in bright effect after being coated on the surface of a cake, smooth and natural in color, good in coating, hard to flow after being coated, fresh and fine in mouthtaste, moderate in sweet and sour, pure and thick in dried plum flavor, and appetite-tempting. The glossy dried plum pectin powder is a powder product, and easy to store and keep.

The invention provides a monitoring system for an element in gas in a pipeline and an operation method thereof. The system comprises a sampling device, an element enrichment device, a measuring unit, a volume measuring device and an analysis unit, wherein the volume measuring device is arranged on the downstream side of the element enrichment device and is provided with an air inlet channel, an air exhaust channel and a low-pressure area forming module; the air inlet channel is communicated with the element enrichment device; a small hole is formed in the air inlet channel; the air inlet channel and the air exhaust channel are communicated in a low-pressure area; and the analysis unit is used for obtaining the content of the element in the gas in the pipeline according to output results of the measuring unit and the volume measuring device. The system has the advantages of high reliability, low cost, simple structure and the like.

The invention discloses a soluble microneedle patch and a preparation method thereof. The soluble microneedle patch comprises a sheet-shaped substrate and a soluble polymer microneedle formed on the sheet-shaped substrate, wherein a human mesenchymal stem cell culture supernatant extract is embedded in the soluble polymer microneedle. The method comprises the following steps: culturing human mesenchymal stem cells in a cell culture medium, performing filtering to remove the human mesenchymal stem cells to obtain a supernatant, and performing degerming to obtain a human mesenchymal stem cell culture supernatant extract solution; mixing the human mesenchymal stem cell culture supernatant extract solution with a soluble polymer solution to obtain a mixed solution, injecting the mixed solutioninto a microneedle mold, enabling the whole microneedle mold to be filled with the mixed solution through vacuum treatment, performing drying, and performing stripping on the microneedle mold to obtain the soluble microneedle patch. The soluble microneedle patch is safe, efficient, convenient to use, simple in production process and capable of being stored at normal temperature.

The invention discloses a coffee machine, and solves a storage problem for residual coffee beans. The coffee machine comprises a grinding component, wherein the grinding component is used for grinding the coffee beans to be powder; and a box body for storing the coffee beans, wherein the box body is a detachable specific box body provided by a supplier, and the box body is provided with at least one opening. While the box body is installed on the coffee machine, the coffee beans in the boxy body fall into the grinding component through the opening under the effect of gravity.

The invention discloses coffee bright face pectin powder which comprises maltodextrin, white granulated sugar, maltitol, coffee powder, pectin, calcium gluconate, coffee essence and caramel pigment. The components, by weight, are that the maltodextrin of 35-40, the white granulated sugar of 25-30, the maltitol of 20-25, the coffee powder of 5-10, the pectin of 1-1.5, the calcium gluconate of 0.3-0.5, the coffee essence of 0.3-0.4, and the caramel pigment of 0.2-0.4. The coffee bright face pectin powder is prepared by dosing and mixing. The coffee bright face pectin powder can be used for preparing coffee bright face pectin simply, conveniently and quickly. The prepared coffee bright face pectin is bright in color, lucency effect is obvious when the coffee bright face pectin is coated on the surface of a cake, color is bright and natural, hanging-coating performance is good, flowing off cannot easily happen when the coffee bright face pectin is coated, mouthfeel is smooth and fine, strong coffee flavor is achieved, and appetite of a person is triggered. Due to the fact that the coffee bright face pectin powder can be prepared and used according to needed amount, keeping problems of surplus products are avoided, and the coffee bright face pectin powder is a powder product so that storage and keeping are easy.

The invention provides green apple bright-surface pectin powder. The green apple bright-surface pectin powder is prepared by compounding and mixing the following ingredients in parts by weight: 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of apple power, 1-1.5 parts of pectin, 0.3-0.5 part of malic acid, 0.3-0.4 parts of green apple essence, 0.1-0.15 part of sodium citrate and 0.02-0.04 part of fructus gardeniae marennin. The green apple bright-surface pectin powder provided by the invention is used for preparing green apple bright-surface pectin simply, conveniently and rapidly. Under rapid agitation, the green apple bright-surface pectin powder is slowly added into a certain amount of hot water being more than 80 DEG C, and is dissolved and uniformly agitated to prepare the green apple bright-surface pectin. The prepared green apple bright-surface pectin is bright in color and luster; after the surface of a piece of cake is coated with the green apple bright-surface pectin, the bright effect is obvious, the color and the luster are bright and natural and the coating performance is good; after being coated, the prepared green apple bright-surface pectin does not easily flow; the mouth feel is fresh, fine and smooth; the green apple bright-surface pectin has a moderate sour and sweet taste and has a rich apple taste to induce the appetite. The green apple bright-surface pectin powder is a powdery product so that the green apple bright-surface pectin powder is relatively easy to store.

The invention relates to bright chocolate pectin powder. The bright chocolate pectin powder comprises, by weight, 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 5-10 parts of cocoa powder, 1-1.5 parts of pectin, 0.3-0.5 part of calcium gluconate, 0.3-0.4 part of chocolate essence and 0.06-0.08 part of cacao pigment, and is made from the components by means of compounding and mixing. Simpleness, convenience and rapidness are realized when the bright chocolate pectin powder is used for making bright chocolate pectin. The made bright chocolate pectin is bright in color, obvious in brightness effect after the surface of a cake is smeared with the bright chocolate pectin, bright and natural in luster, good in hanging and smearing performance, less prone to flowing after smearing, smooth and delicate in taste, heavy in chocolate flavor and appetizing. Since the bright chocolate pectin can be made in a ready-to-use mode according to requirement, storage of residual products is avoided; the bright chocolate pectin powder is easier to preserve and store as being a powdery product.

The invention discloses a process and method for treating high-concentration sewage with low-temperature plasma. The high-concentration sewage is filtered and then sent to a sewage storage pool. After being pressurized, the high-concentration sewage is sent to an atomizing nozzle, atomized by a mixed gas, and then sprayed into an electrode. In the discharge area, the high-voltage pulse voltage generated by the high-voltage pulse generator is discharged at the electrode, which accelerates the electrons and forms high-energy free electrons that do not need to be shielded. The high-energy free electrons cause the water molecules in the high-concentration sewage to undergo excitation, cracking and ionization, and generate free carboxyl groups. Radical OH, O3, H2O2, carboxyl free radicals OH, O3, H2O2 bombard the C-C bond and unsaturated bond of organic matter in high-concentration sewage, making the organic matter in high-concentration sewage break bonds and open rings, and make high-concentration sewage The large molecules of organic matter in the medium become small molecules, and the purification of high-concentration sewage is realized. The invention has advanced process method, has the advantages of high processing efficiency, simple structure and low energy consumption, and can improve the economic benefits of enterprises.

The invention discloses glossy sea-buckthorn pectin powder which comprises components in parts by weight as follows: 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of sea-buckthorn powder, 1-1.5 parts of pectin, 0.3-0.5 part of citric acid, 0.3-0.4 part of sea-buckthorn essence, 0.1-0.15 part of sodium citrate and 0.02-0.04 part of gardenia yellow, and the glossy sea-buckthorn pectin powder is prepared by blending and mixing the components. Glossy sea-buckthorn pectin can be simply, conveniently and rapidly prepared by the glossy sea-buckthorn pectin powder. The glossy sea-buckthorn pectin powder is slowly added into quantitative hot water with the temperature higher than 80 DEG C while stirred rapidly, the powder is dissolved and uniformly stirred, and the glossy sea-buckthorn pectin is prepared; the prepared glossy sea-buckthorn pectin has bright color and luster, the glossy effect is obvious after the surface of a cake is coated with the glossy sea-buckthorn pectin, the color and the luster are bright and natural, the brushability is good, the glossy sea-buckthorn pectin is not prone to flow after coated, tastes fresh, delicate and moderate in sour and sweet, has pure and rich sea-buckthorn flavor and is appetizing; and the glossy sea-buckthorn pectin powder is a powdered product and is easier to store.

The invention relates to a full-tailing mine underground filling method. The full-tailing mine underground filling method comprises the steps that cement, sulfide and water are added into full tailings, high-strength filling slurry, medium-strength filling slurry and non-cemented filling slurry are prepared respectively, and the bottom of a stope, the lower portions of all layers of the stope and the upper portions of all layers of the stope are filled respectively according to a pilaster type upward layered mining method; the sulfide is sodium hydrosulfide or sodium sulfide. The full-tailing mine underground filling method is simple and low in cost, and the defects that in the prior art, tailings need to be subjected to grading treatment, the loss of the tailings is high, the full tailings are low in condensation speed and even not condensed, the filling quality is poor, the filling cost is high, and the cement-sand ratio is high are overcome.

The invention discloses an application method of a Grignard reaction, belonging to the technical field of organic synthesis. According to the invention, a two-way dropwise adding mode is adopted, andpreparation of a Grignard reagent and a Grignard reaction are carried out at the same time; as the Grignard reaction is carried out while the Grignard reagent is prepared, the concentration of the Grignard reagent in a reaction system is reduced, and coupling side reactions are reduced; the use amount of a solvent in the reaction system is reduced, the accumulation rate of raw materials is increased, yield is increased and cost is reduced; and meanwhile, in the reaction system, the activity of the Grignard reagent in the system is reduced due to the reduction of the concentration of the Grignard reagent, so an explosion risk caused by over-high concentration of the Grignard reagent during storage and reaction of the Grignard reagent is avoided.

The invention relates to bright hawthorn pectin powder. The bright hawthorn pectin powder comprises, by weight, 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of hawthorn powder, 1-1.5 parts of pectin, 0.5-0.7 part of citric acid, 0.3-0.4 part of hawthorn essence, 0.3-0.4 part of sodium citrate and 0.01-0.02 part of monascus color, and is made from the components by means of compounding and mixing. Simpleness, convenience and rapidness are realized when the bright hawthorn pectin powder is used for making bright hawthorn pectin. With quick stirring, the bright hawthorn pectin powder is slowly added into quantitative hot water with the temperature above 80 DEG C, and the bright hawthorn pectin is made via dissolving and uniform stirring. The made bright hawthorn pectin is bright in color, obvious in brightness effect after the surface of a cake is smeared with the bright hawthorn pectin, bright and natural in luster, good in hanging and smearing performance, less prone to flowing after smearing, fresh and delicate in taste, moderate in sourness and sweetness, pure and heavy in hawthorn flavor and appetizing. The bright hawthorn pectin powder is easier to preserve and store as being a powdery product.

The invention discloses bright-surface pectin powder with yellow peaches. The bright-surface pectin powder comprises the following components in parts by weight: 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of yellow peach powder, 1-1.5 parts of pectin, 0.3-0.5 part of citric acid, 0.3-0.4 part of a yellow peach essence, 0.1-0.15 part of sodium citrate and 0.02-0.04 part of gardenia yellow, and is prepared by batching and mixing. When the bright-surface pectin powder is used for manufacturing bright-surface pectin with yellow peaches, the process is simple, convenient and fast; the bright-surface pectin with yellow peaches can be manufactured by the following steps: under fast stirring, slowly adding the bright-surface pectin powder into quantitative hot water with the temperature of more than 80 DEG C, dissolving and stirring uniformly. The manufactured bright-surface pectin with yellow peaches is bright in color; after the bright-surface pectin with yellow peaches is spread on a cake, the bright effect is obvious, the color is smooth and natural, the hanging and coating properties are good, the pectin is unlikely to flow after coating, the taste is fresh and fine, the sour and sweet degree is moderate, the flavor of yellow peaches is pure and strong and induces the appetite. Since the bright-surface pectin powder is a powdery product, the storage and the management are easy.

The invention relates to hami melon bright surface jelly powder. The jelly powder comprises the following components in parts by weight: 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of hami melon powder, 1-1.5 parts of pectine, 0.3-0.5 part of citric acid, 0.3-0.4 part of hami melon essence, 0.1-0.15 parts of sodium citrate, and 0.02-0.04 part of chlorophyllin copper complex sodium salt. The hami melon bright surface jelly powder is prepared by compounding and mixing the components. A hami melon bright surface jelly is prepared by the Hami melon bright-surface jelly powder in a simple, convenient and quick way. Under rapid stirring, the hami melon bright surface jelly powder is slowly added into a fixed amount of hot water with the temperature being more than 80 DEG C, is dissolved in the hot water and uniformly stirred to obtain the hami melon bright surface jelly. The prepared hami melon bright surface jelly has a bright color, after the surface of a cake is coated with the hami melon bright surface jelly, the bright effect of the jelly is obvious, and the color of the jelly is smooth and natural. The coating effect is good, and after the cake is coated with the jelly, the jelly does not easily run off. The jelly tastes fresh and exquisite, and moderate sour-sweet and has an unadulterated and heavy hami melon flavor, so that the jelly tempts the appetite. The hami melon bright surface jelly powder is a powder product, so that the hami melon bright surface jelly is relatively easy to store and keep.

The invention discloses red bean-mirror pectin powder which comprises the following raw materials by weight parts: 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of red bean powder, 1-1.5 parts of pectin, 0.3-0.5 part of calcium gluconate, 0.3-0.4 part of red bean essence, and 0.02-0.04 part of monascus color; the red bean-mirror pectin powder is obtained by preparing and mixing the raw materials. The preparation of red bean-mirror pectin prepared from the red bean-mirror pectin powder is easy, convenient and fast; the prepared red bean-mirror pectin is bright in color and luster; after the surface of a cake is coated with the red bean-mirror pectin, the bright effect is obvious, the color and luster is smooth and natural, the suspending and coating performances are good, the flowing after coating is not prone, the mouthfeel is smooth and fine, the pure and thick red bean flavor is obtained, and the appetite is promoted. As the red bean-mirror pectin powder can be used while being produced according to needed amount, the storage of residual products is avoided; as being a powdery product, the red bean-mirror pectin powder is relatively easy to store and manage.

The invention relates to red date bright-face pectin powder which comprises, by weight, 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of red date powder, 1-1.5 parts of pectin, 0.3-0.5 part of calcium gluconate, 0.3-0.4 part of red date essence and 0.02-0.04 part of monascus color which are mixed. The red date bright-face pectin powder is simple, convenient and fast in making red date bright-face pectin. The made red date bright-face pectin is bright in color, evident in brightness effect after coating the surface of a cake, bright and natural in color, good in hanging and coating performance, less prone to flowing after coating, smooth and fine in taste, rich and pure in red date flavor and capable of stimulating appetite. Due to the fact the red date bright-face pectin can be immediately made according to the required amount and immediately used, the preservation problem of residual products can be avoided, and the red date bright-face pectin powder is easy to store and preserve.

The invention relates to glossy apricot apricot pectin powder which comprises components in parts by weight as follows: 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of apricot powder, 1-1.5 parts of pectin, 0.3-0.5 parts of citric acid, 0.3-0.4 parts of apricot essence, 0.1-0.15 parts of sodium citrate and 0.02-0.04 parts of gardenia yellow, and the glossy apricot pectin powder is prepared by blending and mixing the components. Glossy apricot pectin can be simply, conveniently and rapidly prepared from the glossy apricot pectin powder. The glossy apricot pectin powder is slowly added into quantitative hot water with the temperature higher than 80 DEG C while stirred rapidly, the powder is dissolved and uniformly stirred, and the glossy apricot pectin is prepared. The prepared glossy apricot pectin has glossy color and luster, the glossy effect is obvious after the surface of a cake is coated with the glossy apricot pectin, the color and the luster are glossy and natural, the brushability is good, the glossy apricot pectin is not prone to flow after coating the surface of a cake, tastes fresh, delicate and moderate in sour and sweet, has pure and rich apricot flavor and is appetizing; and the glossy apricot pectin powder is a powdered product and is easier to store.

The invention relates to bright grape pectin powder. The bright grape pectin powder comprises, by weight, 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of grape powder, 1-1.5 parts of pectin, 0.3-0.5 part of citric acid, 0.3-0.4 part of grape essence, 0.1-0.3 part of sodium citrate and 0.01-0.02 part of grape skin extract, and is made from the components by means of compounding and mixing. Simpleness, convenience and rapidness are realized when the bright grape pectin powder is used for making bright grape pectin. With quick stirring, the bright grape pectin powder is slowly added into quantitative hot water with the temperature above 80 DEG C, and the bright grape pectin is made via dissolving and uniform stirring. The made bright grape pectin is bright in color, obvious in brightness effect after the surface of a cake is smeared with the bright grape pectin, bright and natural in luster, good in hanging and smearing performance, less prone to flowing after smearing, fresh and delicate in taste, moderate in sourness and sweetness, pure and heavy in grape flavor and appetizing. The bright grape pectin powder is easier to preserve and store as being a powdery product.

The invention discloses blueberry bright face pectin powder which comprises maltodextrin, white granulated sugar, maltitol, blueberry powder, pectin, citric acid, blueberry essence, sodium citrate and purple sweet potato pigment. The components, by weight, are that the maltodextrin of 35-40, the white granulated sugar of 25-30, the maltitol of 20-25, the blueberry powder of 15-20, the pectin of 1-1.5, the citric acid of 0.5-0.7, the blueberry essence of 0.3-0.4, the sodium citrate of 0.3-0.4, and the purple sweet potato pigment of 0.01-0.02. The blueberry bright face pectin powder is prepared by dosing and mixing. When the blueberry bright face pectin powder is used for preparing blueberry bright face pectin, simpleness, convenience and quickness can be achieved. The blueberry bright face pectin powder is slowly added into quantitative hot water with the temperature above 80 DEG C during quick stirring, the blueberry bright face pectin powder is dissolved and stirred evenly, and the blueberry bright face pectin is prepared. The prepared blueberry bright face pectin is bright in color, lucency effect is obvious when the blueberry bright face pectin is coated on the surface of a cake, color is bright and natural, hanging-coating performance is good, flowing off cannot easily happen when the blueberry bright face pectin is coated, mouthfeel is fresh and fine, sweetness and sourness are pleasant, blueberry flavor is pure and strong, and appetite of a person is triggered. Due to the fact that the blueberry bright face pectin powder is a powder product so that storage and keeping are easy.

The invention discloses purple sweet potato glossy pectin powder. The powder comprises the components in parts by weight as follows: 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of purple sweet potato powder, 1-1.5 parts of pectin, 0.3-0.5 part of calcium gluconate, 0.3-0.4 part of purple sweet potato essence and 0.01-0.02 part of a purple sweet potato pigment, and the powder is formed through batching and mixing. The purple sweet potato glossy pectin powder can be used for preparing purple sweet potato glossy pectin simply, conveniently and quickly. The prepared purple sweet potato glossy pectin is bright in color, is obvious in brightening effect, smooth and natural in color and good in smearing property after being applied to cake surfaces, is not prone to flow after being smeared, tastes smooth and fine, has the pure and rich purple sweet potato flavour and is appetizing. The powder can be prepared and used according to the required amount, so that the problem of storage of residual products is solved; and the purple sweet potato glossy pectin powder is a powdery product, so that the powder is easier to store.

Suspension polymerization toner of a core-shell structure with dense charges comprises core-shell composite particles prepared by mixing suspension dispersion liquid of toner core particles with shell monomer emulsion and resin-type CCA dispersion liquid, and carrying out a polymerization reaction to form rigid shell layers with dense charges coated on the soft toner core particles. A preparation method thereof comprises: mixing a low-Tg monomer oil phase forming toner core particles with aqueous dispersion liquid, carrying out a heating polymerization reaction after suspension granulation to convert monomer oil droplet particles to polymer particles, and obtaining soft toner core particles; adding a high-Tg shell monomer forming rigid shell layers into water containing a surfactant to form emulsion, adding the emulsion and CCA dispersion liquid into suspension dispersion liquid of the soft toner core particles for secondary polymerization after mixing, and cleaning, filtering, drying and performing additive treatment. As a resin-type CCA has good compatibility with toner shell resin, and does not fall off a surface of the toner easily, the toner has an high electrified amount and good environmental stability, and is excellent in imaging property, low-temperature fixation property and transfer printing property.

The invention discloses strawberry surface-brightening pectin powder which is formed by, by weight, 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of strawberry powder, 1-1.5 parts of pectin, 0.3-0.5 part of citric acid, 0.3-0.4 part of strawberry flavor, 0.1-0.15 part of sodium citrate and 0.002-0.004 part of amaranth through burdening and blending. Using the strawberry surface-brightening pectin powder to prepare strawberry surface-brightening pectin is simple, convenient and quick. A method for preparing the strawberry surface-brightening pectin includes slowing adding the strawberry surface-brightening pectin powder while quickly stirring into hot water in a fixed amount and at temperature higher than 80 DEG C, dissolving and stirring uniformly to obtain the strawberry surface-brightening pectin. The prepared strawberry surface-brightening pectin is bright in color and luster, obvious in brightening effect after being coated on the surface of a cake, smooth and natural in color and luster, high in coating performance, less prone to draining after being coated, clear and exquisite in taste, moderate in sourness and sweetness, pure and strong in strawberry flavor and tempting in appetite. The strawberry surface-brightening pectin powder is a powdery product, thereby being easier to store and preserve.

The invention relates to caramel bright-face pectin powder which comprises, by weight, 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 2-4 parts of caramel pigment, 1-1.5 parts of pectin, 0.3-0.5 part of calcium gluconate and 0.3-0.4 part of caramel essence which are mixed. The caramel bright-face pectin powder is simple, convenient and fast in making red date bright-face pectin. The made caramel bright-face pectin is bright in color, evident in brightness effect after coating the surface of a cake, bright and natural in color, good in hanging and coating performance, less prone to flowing after coating, smooth and fine in taste, rich in caramel flavor and capable of stimulating appetite. Due to the fact the caramel bright-face pectin can be immediately made according to the required amount and immediately used, the preservation problem of residual products can be avoided, and the caramel bright-face pectin powder is easy to store and preserve.

The invention relates to cranberry glossy pectin powder, which is prepared by batching and mixing the following components in parts by weight: 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of cranberry powder, 1-1.5 parts of pectin, 0.5-0.7 part of citric acid, 0.3-0.4 part of cranberry essence, 0.3-0.4 part of sodium citrate, and 0.01-0.02 part of monascus red. The cranberry glossy pectin powder disclosed by the invention is used for preparing cranberry glossy pectin simply, conveniently and rapidly. The cranberry glossy pectin is prepared by slowly adding cranberry glossy pectin powder into quantitative hot water with the temperature above 80 DEG C while rapidly stirring, and uniformly dissolving and stirring. The prepared cranberry glossy pectin is bright in colour, smooth and natural in colour and lustre, good in hanging property, fresh and exquisite in mouth feel and proper in sour and sweet; after being coated on the surface of a cake, the cranberry glossy pectin is obvious in bright effect and is difficult to discharge; cranberry flavour is pure and full-bodied and invites appetite; and in addition, because of being a powdery product, the cranberry glossy pectin powder is easier to store and preserve.

The invention discloses kiwi fruit-mirror pectin powder which comprises the following raw materials: 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of kiwi fruit powder, 1-1.5 parts of pectin, 0.3-0.5 part of citric acid, 0.3-0.4 part of kiwi fruit essence, 0.1-0.15 part of sodium citrate and 0.02-0.04 part of sodium copper chlorophyllin. The kiwi fruit-mirror pectin powder is obtained by preparing and mixing the raw materials. The preparation of kiwi fruit-mirror pectin prepared from the kiwi fruit-mirror pectin powder is easy, convenient and fast; the kiwi fruit-mirror pectin is prepared by the following steps: slowly adding the kiwi fruit-mirror pectin powder with quantitative hot water with the temperature being higher than 80 DEG C with fast stirring, dissolving, and stirring uniformly so as to obtain the kiwi fruit-mirror pectin. The prepared kiwi fruit-mirror pectin is bright in color and luster; after the surface of a cake is coated with the kiwi fruit-mirror pectin, the bright effect is obvious, the color and luster is smooth and natural, the suspending and coating performances are good, the flowing after coating is not prone, the mouthfeel is fresh and fine, the sour and sweet degrees are proper, the pure and thick kiwi fruit flavor is obtained, and the appetite is promoted. As being a powdery product, the kiwi fruit-mirror pectin powder is relatively easy to store and manage.

The invention discloses pineapple surface-brightening pectin powder which is formed by, by weight, 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of pineapple powder, 1-1.5 parts of pectin, 0.3-0.5 part of citric acid, 0.3-0.4 part of pineapple flavor, 0.1-0.15 part of sodium citrate and 0.002-0.004 part of lemon yellow through burdening and blending. Using the pineapple surface-brightening pectin powder to prepare pineapple surface-brightening pectin is simple, convenient and quick. A method for preparing the pineapple surface-brightening pectin includes slowing adding the pineapple surface-brightening pectin powder while quickly stirring into hot water in a fixed amount and at temperature higher than 80 DEG C, dissolving and stirring uniformly to obtain the pineapple surface-brightening pectin. The prepared pineapple surface-brightening pectin is bright in color and luster, obvious in brightening effect after being coated on the surface of a cake, smooth and natural in color and luster, high in coating performance, less prone to draining after being coated, clear and exquisite in taste, moderate in sourness and sweetness, pure and strong in pineapple flavor and tempting in appetite. The pineapple surface-brightening pectin powder is a powdery product, thereby being easier to store and preserve.

The invention discloses a sender offline digital currency anti-quantum computing transaction method and system. The method comprises the following steps: S1, issuing anti-quantum computing devices to a client and a commercial bank digital currency system by using a key management server; s2, respectively issuing root certificates to the user side and the commercial bank digital currency system by using a certificate issuing mechanism according to a root certificate issuing method, and storing the root certificates into the corresponding anti-quantum computing devices; s3, respectively issuing certificates to the user side and the commercial bank digital currency system by using the certificate issuing mechanism through a certificate issuing method, and storing the certificates into the corresponding anti-quantum computing devices; and S4, realizing offline digital currency transaction of the sender user side by using a currency transaction method. The digital currency communication system has the beneficial effects that the digital currency communication system capable of resisting quantum computing and based on offline of the digital certificate sender can be realized, and the improvement cost of the system is also taken into account.

The invention discloses brightening sweet orange pectin powder. The brightening sweet orange pectin powder comprises, by weight, 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of sweet orange powder, 1-1.5 parts of pectin, 0.3-0.5 part of citric acid, 0.3-0.4 part of sweet orange essence, 0.1-0.15 part of sodium citrate and 0.02-0.04 part of gardenia yellow which are proportioned and mixed with one another to form the brightening sweet orange pectin powder. The brightening sweet orange pectin powder has the advantages that brightening sweet orange pectin can be easily, conveniently and quickly made from the brightening sweet orange pectin powder; the brightening sweet orange pectin powder is slowly added into quantitative hot water at the temperature higher than 80 DEG C under quick stirring actions, is dissolved and is uniformly stirred to obtain the brightening sweet orange pectin; the brightening sweet orange pectin made from the brightening sweet orange pectin powder has bright colors, an obvious brightening effect can be realized after the brightening sweet orange pectin is coated on the surface of a cake, the cake has brilliant and natural colors, the brightening sweet orange pectin is good in coating property, is not easy to flow after being coated on the cake, tastes fresh and delicate, is moderately sour and sweet and has a pure and rich sweet orange taste, and the appetite of eaters can be tempted; the brightening sweet orange pectin powder is a powdery product and accordingly is easy to store and reserve.