114results about How to "Pleasant color" patented technology

The present invention relates to a photoprotective composition for topical use containing an association of baicalin or an extract containing same with at least one system filtering UVA radiation. The invention particularly relates to the field of cosmetics and/or beauty products. The present invention also relates to the cosmetic, non-therapeutic, use of baicalin, or an extract containing same, in association with at least one system filtering UVA radiation comprising at least one bis-resorcinyl triazine for protecting the skin and/or lips and/or hair against solar radiation.

The invention belongs to the field of the food fermentation engineering and particularly relates to a fermentation method of pickled leaf mustard with good flavor and products thereof. The ready-to-eat pickle is obtained by adopting leaf mustard with dual-purpose stems and leaves as main raw materials, saline solution, sticky rice mash, ginger, hot peppers and red-skinned sugar cane as auxiliary materials, hyperosmosis resistant lactic acid tetracoccus and hyposmolality resistant lactic acid bacteria as the primary fermentation microorganisms, fermenting with high salinity, desalting, secondarily fermenting with low salinity and modulating the products. The pickle related by the invention is crisp and tasty, acid, soft, sweet and fresh; and the color and lustre are pleasant. Compared with the traditional primarily fermented product, the micromolecule flavor substance is obviously enhanced, and the delicious amino acid and the like are also obviously enhanced.

The invention relates to a fermented Kushui rose wine. The preparation method of the fermented Kushui rose wine comprises the following steps: pulping Kushui roses in distilled water to obtain rose pulp; enabling the rose pulp to be sequentially subjected to acidity regulation, sodium metabisulfite sterilization, sugar content regulation, ingredient regulation (addition of yeast nutrients) and enzymolysis impregnation, and then adding Hongjianiang wine yeast to perform fermentation so as to obtain a fermented Kushui rose wine; aging and clarifying the fermented Kushui rose wine to obtain a clarified rose wine; filtering the clarified rose wine, regulating the sugar content to 45-60 g/L, and then adding sodium metabisulfite until the SO2 content is 10-15 mg/L; and finally, sterilizing according to the conventional method, and filling into a bottle to obtain the low-alcohol fermented Kushui rose wine of which the alcohol content is 5-9%(v/v). The fermented Kushui rose wine contains abundant nutrients, is rich in volatile aromatic components, has the effects of regulating the flow of qi, relieving the depressed liver, promoting blood circulation, dissipating blood stasis, regulating menstruation, alleviating pain, protecting against free radicals and resisting aging, and can remove fatigue and promote wound healing.

The present invention relates to a primary composition comprising all essential nutrients of a fruit or a plant material, which has an increased stability, bio-availability and miscibility; and the process of forming the same. It also relates to an oral composition that contains the primary composition in a foodstuff, in a food supplement, in a cosmetic preparation or in a pharmaceutical preparation.

The multifunctional slow releasing lawn fertilizer is prepared through mixing cake residue, turf, humic acid, nitrogen fertilizer, phosphate fertilizer, potash fertilizer, trace elements, and plant growth regulator. It has perfect nourishing and curing function, slow releasing function, and fast, stable and lasting fertilizer effect. Test shows that lawn with the fertilizer applied has early regreening in spring, no excessive growth in summer, fast restoring in autumn, less diseases and pests and long green period, and is environment friendly.

The invention provides a high-intensity starch-based degradation environmental protection material and a manufacturing method thereof, which relates to a rapid degradation raw material used for manufacturing disposable tableware and disposable wrappage and the manufacturing method thereof. The present disposable foaming plastic tableware has the disadvantages of hard heat insulation, complicated process line, high production cost, undesirable production quality and white pollution. The components of the product include macromolecular natural starch, polyvinyl alcohol, plant sugar, polyvinyl alcohol, a degradation control agent, a multipolymer of polycaprolactone and poly-beta-hydroxybutyrate and hexa-butyl ester hexa-butyl glycan; wherein, the starch is 51-80 weight portions, the polyvinyl alcohol is 12-20 weight portions, the plant sugar is 2-10.5 weight portions, plasticizer is 2.5-8 weight portions, the degradation control agent is 0.2-1 weight portions, the multipolymer of polycaprolactone and poly-beta-hydroxybutyrate is 5-9 weight portions and the hexa-butyl ester hexa-butyl glycan is 0.2-0.5 weight portions. The high-intensity starch-based degradation environmental protection material of the invention is used for manufacturing the disposable tableware and the disposable warppage.

A method for processing dried fresh jujube slices includes the following steps: preparing jujube slices, coring and removing stems, quick-freezing and retaining freshness of the jujube slices, thawing frozen jujube slices, protecting color treatment, expanding jujube slices under differential pressure, preparing superfine mixed seasoning powder, and coating of the superfine mixed seasoning powder. For one hand, this method solves problems that the dried fresh jujube slices will be deeply oxidized and brown when dried by the hot air at a high temperature of 90-110° C., the jujube slices with compacted cells will become harder and be difficult to chew because of 6-8 h rapid dehydration. On the other hand, it solves problems that exist in freeze drying at a vacuum degree of 1.3-13 Pa, and at a low temperature of −10-50° C., such as high energy consumption, long processing cycle, high equipment investment, small size of slices, and poor taste.

The invention discloses lotus leaf, rose and red bean milk powder which is prepared from the following raw materials in parts by weight: 3-5 parts of lotus leaf powder, 2-4 parts of rose petals, 60-70 parts of fresh milk, 20-30 parts of composite red bean pulp, 3-4 parts of puffed composite red bean residue powder and 10-20 parts of traditional Chinese medicine extracting solution. The lotus leaf, rose and red bean milk powder is savory and mellow in mouthfeel, unique in formula and simple in process, and the produced milk powder has heavy rose petal flavor and has certain effects of maintaining beauty and keeping young and resisting caducity.

The invention discloses a method for ecologically regulating and controlling the body colour of a sea horse in the process of cultivation, comprising the construction and the regulation as well as the control of the sea horse, the construction and the regulation as well as the control of cultivation environment, the regulation and the control of cultivation density and time, and the management of daily cultivation. In the process of cultivating the sea horse, according to the requirement of the body colour of the object sea horse, the ecological cultivation environment of the sea horse is set up, by putting selected large varech into the ecological cultivation environment, the cultivation environment of the sea horse can be improved, the growth of the sea horse can be promoted, the cultivation growth speed of the sea horse can be accelerated, and survival rate can be significantly improved; and by constructing the background colour and luster of the cultivated sea horse, the body colour of the cultivated sea horse to be adaptive to the change of the colour and the luster can be directionally induced and domesticated, and the colour as well as the luster of the body colour of the sea horse are wholly delightful. Therefore, the invention is the method for ecologically regulating and controlling the body colour of the sea horse in the process of cultivation, thereby having the advantages of high sea horse survival rate, fast growth, whole delightful colour as well as luster and good economic benefit.

The invention discloses a meatless sausage containing dietary fibers and a processing process of the meatless sausage.The meatless sausage is finely produced by using soybean tissue protein, isolated soybean protein and wet soybean dregs as main raw materials, soaking, dewatering, chopping and mixing, stirring, filling, steaming, packaging in the presence of coolant, and the like.The produced meatless sausage is unique in taste, high and lasting in fragrance, convenient to eat and carry and rich in dietary fibers and conforms to the people's requirement on pursuing healthy, fast and convenient food.Compared with traditional sausages, the meatless sausage containing the dietary fibers has the advantages that the edibleness and nutritional value of the meatless sausage are increased, product grade is increased, the dietary structure of people can be changed, the requirements of people can be satisfied, and a new variety is added to sausage food; the meatless sausage is bright in appearance, fragrant in taste and unique in flavor; the soybean dregs and the like are added into the meatless sausage as the main raw materials, so that the meatless sausage has effects of lowering blood pressure, lowering blood sugar and controlling weight and is beneficial to human health.

The invention discloses waterproof building glue. The waterproof building glue comprises, by mass, 100 to 200 parts of main agent, 10 to 20 parts of compounding plasticizer, 10 to 20 parts of reinforcing agent and 10 to 20 parts of curing agent. The main agent is liquid polysulfide rubber. The compounding plasticizer is DEHP. The waterproof building glue provided by the invention has the advantages of unique waterproof performance, high elasticity and integrity, continuous film without any seam, high temperature resistance, low temperature resistance, aging resistance, great adhesion and permeability for cement mortar, a concrete matrix, wood, ceramic, glass and other building materials, great ductility, excellent ability to resist ultraviolet and sightly colors, is non-toxic, tasteless, pollution-free and environment-friendly, and beautifies the environment.

The invention provides a production method of fermented glutinous rice food, which relates to a food production method and is characterized in that the fermented glutinous rice food is manufactured by the working procedures of selecting materials, washing, soaking, stewing, fermenting, preheating, sterilizing, adding stabilizing agent and emulsifying agent, uniformly mixing, then heating to a temperature around 83-88 DEG C, and then employing the existing can making technology to carry out canning, and cooling. The production method of fermented glutinous rice food has the effects of combining the traditional fermented glutinous rice brewing technology with the existing production technology of canned food to lead the product not only to maintain the characteristics and eating habits of the traditional Chinese fermented glutinous rice, but also to have the characteristics of low cost, convenient eating, and long storage life. Meanwhile, the invention also has the characteristics of abundant nutrition, palatable color, and extremely good flavor as well as has a certain food therapy effect.

The invention relates to a production method of red raspberry-rose fruit wine, belonging to the field of fruit wine beverage. The production method comprises the following steps: by taking red raspberry fruits and dried rose flower buds as main raw materials, squeezing the red raspberry fruits to obtain red raspberry fruit juice, adding purified water into the rose flowers and extracting to obtain rose water extract, evenly mixing the red raspberry fruit juice and rose flower water extract, adding white granulated sugar to adjust sugar degree, performing main fermentation, then performing after fermentation, then blending including flavor adjustment and sugar acid adjustment, ageing, filling, and sterilizing, to obtain the red raspberry-rose fruit wine product. The red raspberry-rose fruit wine is mellow in fruit, flower and wine scents, clear and transparent, and has attractive wine red color, palatably sour and sweet and freshly present. The production method is simple to operate, and the obtained red raspberry-rose fruit wine product has strong health function, and is wide in market prospects.

The invention provides a pure natural Chinese herbal medicine shampoo which takes polygonatum kingianum seedlings as a main ingredient. The Chinese herbal medicine (compound) shampoo comprises the following components: 23-25 weight by percent of the polygonatum kingianum seedlings, 10-12 weight by percent of ginger seedlings, 8-10 weight by percent of fructus liquidambaris, 10-12 weight by percent of cacumen biotae, 8-10 weight by percent of atractylodes, 8-10 weight by percent of boxthorn root (cortex lycii radicis), 8-10 weight by percent of polygonum multiflorum slices, 6-7 weight by percent of angelica, 3-4 weight by percent of ganoderma and 0.2-0.3 weight by percent of VB5. The invention also provides a preparation method of the Chinese herbal medicine shampoo. According to the Chinese herbal medicine shampoo provided by the invention, on one hand, nine Chinese herbal medicines which have effects of dispelling wind, dredging collaterals, clearing heat, cooling blood, eliminating swell, sterilizing, removing dandruff, relieving itching, enriching blood and blackening hair are extracted, and the content of active ingredients in the Chinese herbal medicines is high; on the other hand, the content of the Chinese herbal medicine components is appropriately selected, the Chinese herbal medicine components are supplemented, and the Chinese herbal medicine shampoo has obvious effects of hair raising, soliding and growth, has no toxic and side effect and can be used for treating both principal and secondary aspects on hair loss, withered hair and premature aging; meanwhile, the shampoo which is prepared by the preparation method has good compounding performance, stability, glossiness, combability and smell, and is easy to store and difficult to deform; and compared with ordinary Chinese medicine shampoo, the pure natural Chinese herbal medicine (compound) shampoo is low in economical cost.

The invention relates to a traditional Chinese medicine composition for alleviating hangover and sobering, in particular to an oral liquid with the functions of hangover alleviating, sobering, thirst slaking, saliva produce helping, phlegm resolving and vomit stopping and a preparation method thereof. The oral liquid comprises, by weight, 60-100 parts of flos puerariae, 10-30 parts of semen hoveniae, 10-30 parts of poria cocos, 10-30 parts of hawthorn, 10-40 parts of momordica grosvenori, 0.1-1 part of aspartame containing phenylalanine, 3-12 parts of maltodextrin, and 50% of syrup which can be converted to 50-300 parts of saccharose, 0.1-2.4 parts of ascorbic acid, 2-10 parts of citric acid, and 0.1-0.3 part of polylysine. The preparation method comprises the steps of raw material preparing, water extraction and alcohol precipitation treating, freeze drying, vacuum drying, bending, high pressure steam sterilizing and the like. According to the oral liquid with the functions of hangover alleviating and sobering and the preparation method thereof, the best ratio between raw materials and good odor and taste are obtained through sensory evaluation, and the pharmacodynamic test shows that the oral liquid has the functions of hangover preventing and alleviating. The oral liquid has the characteristics of being stale in efficacy, high in practicability, small in side effects, big in market potential, wide in range of target audience, and worth in popularizing.

The invention relates to a processing method of fresh blackberry juice. The produced juice has fresh color and good taste and is free of pigment. The fresh blackberry juice is made by pulping 85 to 90 weight percent of 90 percent or above ripe blackberry fruit and 10 to 18 weight percent of 70 to 80 percent ripe blackberry fruit. As an improvement of the invention, the raw fruit is comminuted into superfine particles and pulped and then filtered through screens of 300 meshes. As another improvement of the invention, ultra-high temperature instantaneous sterilization and cold-aseptic filling are applied to the juice. The ultra-high temperature instantaneous sterilization is performed at the temperature of 128 to132 DEG C for 3-5s; and then, the juice is cooled instantaneously with ice water to about 18 to 23 DEG C and then filled under aseptic conditions. The invention eliminates the need of pigment addition and combines fully-natural juice with improved technologies, improving the blackberry taste defect, maintaining natural and fresh nutrients and cool and ruddy rosy luster of the blackberry fruit and lengthening the shelf life of the fresh juice.