192results about How to "Pleasant fragrance" patented technology

The invention discloses a production technology for black tea with stronger tea fragrance, more mellow taste and darker liquor color. The production technology is characterized by comprising the following steps of: primarily processing raw black tea; removing impurities and screening; humidifying and steaming tea; piling, steaming and shaping; drying or floating and drying; and packaging. The produced brick tea has the advantages of black brown or russet brown color and luster, zero smoke fat pollution, pure and lofty tea perfume, mellow taste, orange red or orange yellow liquor color, red-yellow brightness, eurotium cristatum filled in brick tea, and full grains. The production technology is simple, convenient in implementing, safe and environment-friendly. The produced black tea is smoke-free and harmless, is fragrant and fine-quality and is a real environment-friendly healthy beverage.

This present invention details slow-release natural and safe compositions for use in repelling clothes moths and other insects from all types of closed storage units. Specifically, the compositions contain a blend of Generally Regarded as Safe (GRAS) essential oils and some of their active ingredients, used currently as food additives including but not limited to, geranium oil, rosemary oil, peppermint oil, mint oil, citronella oil, thyme oil, cinnamon oil, geraniol, and eugenol. More specifically, the compositions further contain citric acid and acetic acid, all applied to a substrate.

The invention provides a toothbrush hair having an anti-bacterial and health-caring function and a preparation method thereof. The toothbrush hair includes the following raw materials, by weight, 75-90% of a polymer, 3-20% of a natural anti-bacterial agent, 1.8-3% of pomegranate seed oil, and 1.2-2% of a coupling agent. The natural anti-bacterial agent is prepared from following components comprising, by weight, 75-90% of loess powder, 4-10% of an extract of commelina communis, 3.5-9% of an extract of herba houttuyniae and 2.5-6% of an extract of caryopteris incana. By means of the technical scheme, the toothbrush hair is produced through various process methods. The toothbrush hair is wide in anti-bacterial spectrum, is high and durable in efficiency and is safe to use, has excellent light-prevention, wear-resistant and aging-resistant performance, has the health-caring effect of increasing fragrance and protecting teeth, is beneficial to environment cleaning and odor eliminating, has the effects of preventing and controlling decayed tooth and periodontal diseases, is good in anti-dirt property, rebound elasticity, flexibility and hydrophobicity, is free of deformation, is long in service life, is low in production cost and is easy to popularize.

The invention relates to a fragrant microcapsule type finishing agent which comprises the following constituents by mass percentage: 35-45 percent of fragrant nano microcapsule, 35-45 percent of thickening agent, 15-25 percent of adhesive and 1-5 percent of color paste, wherein the sum of the percentages of all the constituents is 100 percent. The invention also discloses a nano microcapsule type dry garment piece which has lasting fragrance more than 1 year, is sterile, has high safety, has no stimulation to the skin and no allergic response, and is suitable for fragrance finishing and storing of fabrics and ready-to-wear clothing made of cotton, wool, silk, linen and chemical fiber; and the fragrant nano microcapsule has good particle dispersivity on base cloth and is extremely easy to embed into the base cloth tissue structure.

The invention discloses a glutinous-rice-fermented beverage which is prepared through the following steps: cleaning glutinous rice, soaking the cleaned glutinous rice with water, steaming the soaked glutinous rice until the soaked glutinous rice is ripe, cooling the ripe glutinous rice, adding distillery yeast, uniformly mixing, putting the mixture into a tank, placing in an omniseal environment, fermenting at 25-30 DEG C for 30-36 hours, flipping the glutinous rice in the tank, and continuing to ferment for 30-40 hours, thus forming vinasse; jordaning the vinasse, and adding a prepared liquid (A), wherein the liquid (A) comprises white granulated sugar, nutrient agar and purified water; uniformly mixing the liquid (A) with the jordaned vinasse, simultaneously heating and stirring until the mixed solution of the liquid (A) and the jordaned vinasse is fully dissolved to form a solid-free emulsion, regulating the pH value and sugar degree of the emulsion, and homogenizing; and encapsulating the homogenized emulsion, sterilizing at normal pressure and high temperature, and carrying out aseptic package, thus obtaining finished products. The beverage provided by the invention has the beneficial effects that the fermentation time is long, the content of nutrient components is high, and the beverage can be absorbed by a human body easily, thereby being an environmentally-friendly beverage.

The invention discloses bamboo leaf bean curd and a processing method thereof, and relates to a bean curd product and the processing method thereof, in particular to a bamboo leaf-containing bean curd product and the processing method thereof. In the bamboo leaf bean curd, bamboo leaf juice (or bamboo leaf powder) serves as a bean curd coagulator. The processing process of the bamboo leaf juice (or the bamboo leaf powder) comprises the following steps of: selecting and using fresh bamboo leaves; washing; adding water; grinding into thick liquid; keeping a temperature for enzymolysis; squeezing and taking the juice; preparing the bamboo leaf juice by filtering and concentrating; and preparing the bamboo leaf powder by spray drying. The invention provides a novel bean curd food with bamboo nutrient components, has a simple and convenient process, and does not use conventional chemical raw materials such as halogen, plaster and the like as a coagulator; and the product has the characteristics of virescent to green color and luster, fresh and clean mouthfeel, rich nutrient, safety and health.

A biologically engineered health-care milk features that the milk cow is used as a biologic engineering processor to make the active components of 18 Chinese-medicinal materials including ganoderma, ginseng, champignon, aloe, etc come into fresh milk, or said active components are used as the additive of milk food. The disease resistance and milk output of milk cow can also be increased.

The portable drier for personal articles includes a wheeled cabinet having vertically oriented front and rear compartments. The front compartment is open at the front and provides for the hanging of damp or wet clothing and the like therein. A lower shelf extends across the front of the front compartment, for drying other articles. The shelf includes a series of receptacles for holding umbrellas and the like. The rear compartment includes a sinusoidal steam pipe array, with a fan or blower in the lower portion of the cabinet drawing air through the open front and blowing the air up past the steam pipes and through a louvered panel to dry articles in the front compartment. The drier may include additional features, such as an ultraviolet light for bactericidal and fungicidal cleansing, an air circulation filter, an ironing board and steam iron, and an electronic scent dispenser.

The invention relates to an improved black tea production process. The improved black tea production process comprises the following steps of: cleaning: soaking the picked fresh leaves with aqueous solution containing low-concentration neutral salt, draining aqueous solution, and then cleaning by purified water; green-removing: conveying the cleaned fresh leaves to a green-removing procedure without the need of drying, randomly and properly watering, and quick frying in a wok at a high temperature; primary rolling: rolling in a rolling machine for 5-20 minutes at a rotational speed of 20-50 r/min; heating: heating for 10-30 minutes at 30-90 DEG C; pile fermentation: carrying out pile fermentation in case of avoiding sunlight perpendicular incidence and keeping certain temperature and humidity, and intermittently charging a gas during a pile fermentation period; secondary rolling: placing a tea base after pile fermentation in the rolling machine and rolling for 3-10 minutes at a rotational speed which is lower than that of the primary rolling; drying: when the temperature achieves more than 50 DEG C, starting to scatter tea leaves after pile fermentation to achieve multilayer drying, then lowering the temperature, turning over layers and then continuing to a heat and roast. The improved black tea production process disclosed by the invention is capable of effectively reducing the residues of heavy metals and pesticide residues, and eliminating influence on the peculiar smell of the tea perfume of black tea through improving process conditions, thus the tea perfume is higher, the taste is mellower, and the liquor colour is stronger.

The present invention relates to forest product processing, belongs to the field of bamboo product processing technology, is thin bamboo strip product aromatizing method, and aims at making thin bamboo strip product possess lasting comfortable scent. The thin bamboo strip product aromatizing method is to soak thin bamboo strip in aromatizing essence solution or to paint or spray aromatizing essence solution to thin bamboo strip before or after the soak thin bamboo strip is made into product. The present invention makes thin bamboo strip product possess comfortable scent.

The invention discloses ginger and jujube granules and a prepration method thereof. The ginger and jujube granules contain the following substances: 8-30 parts of ginger extract, 15-45 parts of steamed jujube paste, 30-55 parts of sugar powder and 9-20 parts of dextrin calculated by the weight of 100 parts by weight. The preparation method is as follows: the ginger extract is formed by extracting, concentrating and refining two parts of ginger juice and residues; and the jujube paste is obtained by steaming jujubes. The prepared ginger extract, the steamed jujube paste are evenly mixed with the dextrin and the sugar powder according to the proportion, and then granulation, drying, breaking and sub-packaging are sequentially carried out. The ginger and jujube granules are characterized by sufficient retention of active ingredients of the ginger and the jujube, thick ginger and jujube flavor, good taste and effects of beautifying, health care and health preserving; the process is simple, the production cycle is short, and the equipment is simple and convenient to realize the industrialization; and the energy consumption is low, and the raw materials are fully utilized.

The invention belongs to the technical field of healthy drinks, in particular to compound tea based on the gold combination of mulberry leaves and eucommia ulmoides oliver. The compound tea comprises the following raw materials in percentage by weight: 55-60 percent of mulberry leaves and 40-45 percent of eucommia ulmoides oliver. The preparation method for the compound tea comprises the following steps: respectively carrying out airing, classification, de-enzyme, winnowing cooling, twisting, primary baking, spreading for airing cooling, re-baking, firing after making enough dry and blending refining for fresh leaves of mulberry and eucommia ulmoides oliver. The compound tea furthest retains a variety of bioactive substances beneficial to the human body in the mulberry leaves and eucommia ulmoides oliver leaves and overcomes the defect of single health efficacy of single mulberry leaf tea or single eucommia ulmoides oliver tea. Meanwhile, in the preparation process, high-molecular compounds unlikely to be absorbed by the human body in the mulberry leaves and eucommia ulmoides oliver leaves are converted into low-molecular active substances and aroma ingredients easy to be absorbed by the human body through complex physical and chemical changes. The compound tea is made with boiling water and is convenient, and the tea is fresh, pure and fragrant. After drinking for a long time, the compound tea can prevent cancers, cure diseases, build body and prolong life.

The invention provides dandruff removal shampoo. The dandruff removal shampoo comprises Chinese herbal medicine extract, shampoo base materials, essence and preservatives. The Chinese herbal medicine extract comprises, by weight, 20-30 parts of Chinese arborvitae twig extract, 10-15 parts of peppermint extract, 10-20 parts of ipomoea cairica extract, 12-18 parts of radix isatidis extract, 8-15 parts of aloe extract, 10-18 parts of green tea extract, 6-12 parts of onion extract, 6-12 parts of lemon extract, 5-8 parts of mulberry extract and 2-10 parts of polygonum multiflorum and ginseng joint extract which are mixed with one another to obtain the Chinese herbal medicine extract; the shampoo base materials comprise, by weight, 40-50 parts of sodium dodecyl sulfate, 40-60 parts of water, 5-10 parts of cocamides and 2-4 parts of guar gum hydroxypropyl trimethyl ammonium chloride. The invention further provides a method for manufacturing the dandruff removal shampoo. The dandruff removal shampoo and the method have the advantages that dandruff can be effectively removed by the dandruff removal shampoo manufactured by the aid of the method, the blood circulation of the scalp of users can be promoted, grease of the scalp can be removed, growth of bacteria of the scalp can be inhibited, and grease secretion of the scalp can be balanced by means of replenishing moisture to the scalp.

The invention relates to two products, each of which can be designed to provide either permanent or semi-permanent hair hold. A first product includes two formulations applied to the hair in two separate steps, while a second product includes a single formulation applied to the hair in one step.

The invention provides a processing technology for zanthoxylum oil. The processing technology comprises raw material preparation, zanthoxylum oil extraction and finished product packaging. The raw material preparation step comprises a substep of insolating fresh pepper; the zanthoxylum oil extraction step comprises substeps of heating plant oil, cooling the plant oil, immersing the pepper into the plant oil, rapidly cooling the plant oil and performing centrifugal filtration. The zanthoxylum oil prepared by the steps is gold-yellow and smells good, and due to the improvement of the technology, peculiar smell in the finished oil product is eliminated; furthermore, volatilization or loss of volatile substances or vulnerable substances such as volatile oil and xanthoxylin in the pepper can be avoided to the maximum extent. The technical process is simple in structure and suitable for large-scale production.

The invention relates to a production method of rose-aroma concentrated grape juice. The production method is a technical method for producing concentrated grape juice from Guankou grapes by virtue of a freeze concentration method. According to the technical scheme, the production method comprises the following steps: (1) selecting raw grapes, removing stalks, grinding, carrying out canning, adding sulfur dioxide, and adding pectinase for reaction; (2) squeezing to separate grape juice, and clarifying the grape juice; (3) carrying out freeze concentration on the grape juice; and (4) filtering, and bottling the grape juice.

The invention provides a fragrant organic mat for bare soil, which comprises vegetable organic matter, flavouring agent, etc. The organic mat can retain water, reduce the waste of water resource, absorb dust in cities, restrain the weed from breeding, provide nutrient for plant growth, durably give off fragrancy and beautify human settlement; besides, the organic mat not only provides effective approach for solving the problem of bare soil in urban green lands, but also realizes the recycling of vegetable organic wastes.

The invention provides a preparation technology of dendrobium officinale kimura ex migo liquor rich in plant active substances and belongs to the technical field of medical health foods. A novel preparation technology of the dendrobium officinale kimura ex migo liquor is provided through dendrobium officinale kimura ex migo raw material selection, raw material pretreatment, base liquor selection, active substance extraction, concentration for alcohol dropping, enzymatic clarification, production cycle and the like. By taking fresh stems of dendrobium officinale kimura ex migo as the only raw material, liquor as a carrier and extraction of the active substances from the dendrobium officinale kimura ex migo as means, the preparation technology improves the utilization efficiency of the raw material and lowers the cost. The prepared dendrobium officinale kimura ex migo liquor has the alcoholic strength of 38-42 degrees, is slight yellow in color, long in aftertaste, pleasant in medicine smell and lustre, is crystal clear, mellow, sweet, fresh and clear, is higher in viscosity, good in convergence effect and rich in active substances including polysaccharide as well as amino acid, trace elements and the like essential to a human body. The preparation technology is short in production cycle, high in raw material utilization ratio, mild in processing condition, simple and conventional in involved equipment and liable to operate and does not use any food additive.

The invention discloses a 3D-printing composite material with fragrance and antibacterial property, a preparation method and an application thereof. The 3D-printing composite material is prepared fromthe following components in parts by weight: 40-97 parts of high-molecular polymer, 0.2-55 parts of spice agent, 0.1-5 parts of antibacterial agent, 0.2-5 parts of plasticizing additive, 0.5-10 partsof organic additive, 0.5-5 parts of dispersing agent, 0.05-1 part of antioxidant and 0-1 part of pigment powder. The 3D-printing composite material disclosed by the invention has the beneficial effects that the fragrance with multiple types of fragrances is achieved, the original odor of plastics can be effectively covered or reduced, the antibacterial property and the mechanical property are good, and the types and manufacturing processes of materials in the technical field of 3D printing are enriched; in addition, the 3D-printing composite material is non-toxic and harmless, waste materialscan be naturally biodegraded and also can be recycled, so that the economic cost is lower relatively.

The invention discloses mosquito-repelling essential oil in the technical field of fragrant essential oil. The mosquito-repelling essential oil comprises, by weight, 7-10 parts of eucalyptus oil, 3-5 parts of rosemary oil, 2-4 parts of mint oil, 4-6 parts of blumea oil and 30-50 parts of shaddock peel essential oil. The mosquito-repelling essential oil has the advantages that the mosquito-repelling essential oil is compounded by various plant oil, the eucalyptus oil, the rosemary oil, the mint oil and the blumea oil are compounded into the shaddock peel essential oil according to the scientific proportion, the mosquito-repelling composition is formed according to different proportions, and the formed mosquito-repelling essential oil is good in mosquito repelling effect and pleasant in smell and has certain effects of regulating qi, clearing away heat, soothing the nerves and refreshing, relieving pain, and the like.

The invention relates to the technical field of fruit drink processing, in particular relates to selenium-rich passion fruit drink and a preparation method thereof. The selenium-rich passion fruit drink is prepared from the following raw materials in parts by weight: 40-50 parts of passion fruit, 5-10 parts of dragon fruit, 5-10 parts of persimmon, 5-10 parts of avocado pericarp, 5-10 parts of watermelon peel,10-15 parts of orange, 4-8 parts of cellulase, 1-5 parts of pectinase, 1-3 parts of yeast, 4-8 parts of bee pollen, 5-10 parts of Pleurotus eryngii, 4-12 parts of edible ethanol, 1-5 parts of Chinese forest frog, 1-5 parts of Morinda officinalis roots, 1-5 parts of Acorus tatarinowii, 1-5 parts of Curculigo orchioides, and 1-5 parts of deer hairy antler. The selenium-rich passion fruit drink does not contain any additive, contains multiple nutrient substances, has pure taste and rich nutrients, and has multiple health functions. The preparation method is simple. The selenium-rich passion fruit drink is suitable for generalization in the field of drink.

An emanation system is disclosed that include a substrate, a secondary substrate, and an air treatment material. The secondary substrate is adapted to be wetted with runoff from the air treatment material applied to the substrate. When applied, the air treatment material emanates from the substrate at a first release rate and from the secondary substrate at a second release rate.