419results about How to "Retain color" patented technology

This document provides methods and materials related to hair care. For example, hair care compositions containing one or more quaternized polysiloxanes, one or more zwitterionic surfactants, one or more anionic surfactants, one or more botanical compounds, one or more amino acids, one or more vitamins, or any combination thereof as well as methods for using such hair care compositions are provided.

The invention relates to a compounded stabilizer, normal temperature yoghurt containing the compounded stabilizer, and a preparation method of the yogurt. The compounded stabilizer comprises, by mass, 50-90% of esterified modified starch, 3-15% of pectin, 2-15% of agar, 4-15% of an emulsifier and 1-5% of gellan gum. The invention also provides normal temperature yoghurt containing the compounded stabilizer, and a preparation method of the yogurt. The compounded stabilizer has good process tolerance, improves the viscosity stability of a technology processed normal temperature yoghurt system and the viscosity recovery stability of a subsequent product, and allows the viscosity of yogurt at normal temperature of 20-40DEG C to be similar or greater than the viscosity of yogurt refrigerated at normal temperature of 3500-5000cp. The normal temperature yogurt prepared in the invention can be stored at normal temperature of 20-40DEG C for 4-6 months, and allows high quality yogurt to be drunk in remote cold chain lacking places.

A low-illumination image processing method and device address the problem of noise amplification in existing contrast enhancement techniques when applied to original low-illumination image. A noise suppression filter is additionally arranged before an operation of contrast enhancement, and smoothing processing is performed on an inverse color image of a low-illumination image by adopting a first filtering coefficient and a second filtering coefficient, so that image contrast is enhanced while random noise is suppressed. Texture and noise level parameter of an image are calculated according to a local characteristic inside block of the image. Weighted averaging is performed on a first smoothing image and a second smoothing image after smoothing processing according to the texture and noise level parameters. The texture image is obtained by performing texture structure extraction on a gradient image of an inverse color image, and the texture image is combined with a weighted image to sharpen the weighted image, to have an effect of enhancing image details. Therefore, the contrast of low-illumination image can be effectively enhanced, various types of noise can be filtered, and the image color and details can be retained at the same time to obtain a clear and vivid restored image.

The invention relates to a low-salt pickled fermented Allium chinense and a processing method thereof. The pickled fermented Allium chinense is prepared by the steps of: taking a fresh Allium chinense; removing fibrous roots and washing; adding table salt, drinking water, glacial acetic acid, citric acid and sodium metabisulfite to carry out primary fermentation for 10 to 12 days; taking the fermented Allium chinense; adding the table salt, the drinking water, the glacial acetic acid and the citric acid to carry out secondary fermentation for 30 to 60 days; proportionally mixing the fermented Allium chinense in the second time with soup; then adding dried red pepper rings; and sterilizing and cooling. The product of the invention has stable quality and low content of sulfur dioxide with preferable preservation of color, brittleness and nutritious elements of the Allium chinense, and has longer shelf life.

The rice crust is produced with rice and glutinous rice in the weight ratio of 5-7 to 1-4 as main material and through adding water, steaming, lowering temperature, pressing into sheet and roasting. Into the main material, millet, mung bean, potato, carrot, beef, etc. may be added, and melon seed kernel, chili powder, salt, pepper and others may be used as supplementary material. The rice crust of the present invention has unique flavor, good taste, rich nutrients, no additive and preservative, and is crisp and savoury. The production process of the rice crust is also disclosed.

The invention discloses a preparation method of asparagus whole powder and asparagus solid beverage, which belongs to the technical field of food processing. A method for preparing whole asparagus powder, comprising the following steps: (1) selecting and cleaning raw materials; (2) cutting into pieces and blanching; (3) crushing and beating; (4) miniaturization treatment; (5) homogenizing; 6) Sterilization; (7) Drum drying; (8) Crushing and sieving. The first preparation method of the asparagus solid beverage is to use the above-mentioned asparagus whole powder as the main raw material, and mix it with other powdery raw materials evenly to obtain the asparagus solid beverage. The second preparation method of the asparagus solid beverage is to prepare the asparagus pulp before homogenization, so that the asparagus slurry and other powdery raw materials are evenly mixed, and other processes are similar to the preparation method of the whole asparagus powder. The production of asparagus products by the method of the invention has low cost, high production efficiency, continuous production can be realized, and the product has good quality, good brewability and rich nutritional value.

The invention discloses a processing technology of potato chips. The processing technology of the potato chips comprises the following steps of (1) preparing raw materials: cleaning potatoes; performing steam processing; performing steam peeling; mashing to form mashed potatoes;(2) taking the following raw materials in parts by weight: 80 to 100 parts of the mashed potatoes, 5 to 10 parts of carrot meal, and 1 to 3 parts of vegetable oil, adding water to mix uniformly, and preparing to form block masses; (3) cooking: cooking the prepared block masses through steam for 1 to 2 hours at the temperature of 90 to 100 DEG C, and cooling; (4) cutting into slices; (5)blanching;(6) performing heat pump drying; (7) putting the hot-air dried potato chips into a microwave oven for two-stage microwave, and reducing the water content of the potato chips to be 2 to 4 percent; (8) seasoning and packaging: conveying the microwaved potato chips into a roller seasoning machine to season the potato chips. According to theprocessing technology of the potato chips provided by the invention, the nutrient content loss is less, the nutritive value is high, the health-care effects of improving the human immunity and lowering the cholesterol are realized, and the prepared potato chips are good in crisp degree, good in taste, and long in quality guarantee period.

The invention discloses a combined drying method. Traditional vacuum freezing drying is divided into two stages of sublimation drying and analysis drying, wherein the analysis drying is characterized by removing bound water from materials at a higher temperature of 60-90 DEG C. The combined drying method comprises the following steps: firstly, removing most of the water from the materials by utilizing the sublimation stage of the vacuum freezing drying; replacing the higher temperature analysis stage by an absorption drying process; placing a period of time under the state of vacuum normal temperature; and removing the remained bound water through absorption drying, wherein the temperature of the materials is not above 20-30 DEG C during the whole process. By adopting the combined drying method, the influence of higher temperature on the quality of raw materials during a traditional analysis drying process is avoided. The combined drying method is suitable for the drying of a thermal sensitive product. A prepared product is high in nutritional value, and the flavor and color of the product are remained to a great extent.

An electrochromic compound represented by the following General Formula (1).

A-(CX₂)_n—B   General Formula (1)

In the formula, A is a monovalent binding group, B is a redox chromophore, X is a halogen atom, and n is an integer of 1 or more.

The invention discloses an edible grain, bean and potato coarse cereal rice composition and a preparing method thereof and belongs to the technical field of grain deep processing. According to the edible grain, bean and potato coarse cereal rice composition, broken rice is used as a main raw material, after ultrasonic cleaning, microwave curing, drying and sterilizing of the broken rice, the broken rice, grain powder with a special flavor, enzymatic hydrolysate and other functional raw materials are pelletized, and then grain arrangement and processing through a microwave drying device are carried out, so that the edible grain, bean and potato coarse cereal rice composition is obtained. The edible grain, bean and potato coarse cereal rice composition has a tissue structure, granularity, hardness and viscosity which are similar to those of rice, can be boiled and cooked with rice, has the taste and chewiness, which are similar to those of cooked rice, is unique in flavor, soft in fragrance, high in appetite attractiveness, easy to digest and comprehensive in nutrition, and can improve the immunity and disease resistance of the human bodies and improve the gastrointestinal function. The guarantee period is three times of that of commercial rice. More importantly, a shortcut is developed for the efficient value-added comprehensive utilization of the broken rice, the road for the deep processing of the broken rice is broadened, and the economical value of the broken rice is increased. Better social benefits and economic benefits are realized and a sustainable development road for the deep processing of agricultural byproducts and the effective solving of Three-Rural problems is explored.

An HPP method for preserving a food item such as a fruit or vegetable may include the steps of: (a) placing a prepared fruit and/or vegetable in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution or sauce to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) dearation; (d) sealing the container; and (e) applying pressure to the container in the range of about 2,000 to about 120,000 psi, preferably about 90,000 psi, for a time period in the range of about 1 to about 20 minutes, preferably about 5 minutes at a temperature in the range not lower than freezing and not greater than about 230° F.

The invention discloses a preparation method of non-thermal-processed kiwi fruit juice. The preparation method of the non-thermal-processed kiwi fruit juice comprising the following steps: taking fresh kiwi fruits as raw materials; carrying out washing, removing hairs from the washed kiwi fruits, and carrying out first juicing; filtrating the juice, adding a compound enzyme preparation into the filtrated kiwi fruit residues so as to carry out enzymatic hydrolysis; carrying out second juicing so as to effectively improving juice yield and production efficiency by adopting a method combining two-time squeezing and enzymatic hydrolysis; adjusting pH value of the kiwi fruit juice to 3-4, adding 0.04% of chitosan into the pH-value-adjusted kiwi fruit juice so as to achieve the purposes of clarifying and removing astringency, and providing the best bacteriostatic conditions to the chitosan; and finally, further carrying out enzyme-inactivation and sterilization on the juice by utilizing an ultrahigh-pressure sterilizing technology for 15-25 minutes, wherein the pressure is 400-600Mpa. Combination of the ultrahigh-pressure sterilizing technology and the chitosan bacterium-inhibiting technology makes the prepared kiwi fruit juice clear, free of astringency, stable in color and luster as well as few in nutrient loss; moreover, storage life of the kiwi fruit juice is up to 30 days.

The invention relates to a processing method for dried carrot product. The processing method comprises the following steps of: selecting, washing, dicing, dewatering and drying materials; putting dried carrot slices at a low temperature for freezing treatment; packaging the dried carrot slices; and putting the product in a warehouse. When the processing method provided by the invention is adopted, original color and nutrition of carrot are substantially kept unchanged. The dried carrot product is easy to store and transport, and is convenient to take; and price difference caused by off seasonand boom season for producing carrot can be effectively adjusted.

Glycine phosphate (phosphoglycine) and glycine citrate (citroglycine) are used in solubilizing carbonate salts of calcium and optionally zinc in water. Stoichiometric proportions of these ingredients when added to water cause an effervescent reaction that results in an aqueous solution containing completely solubilized and bioavailable calcium phosphate (hydroxyapatite), calcium hydrogen citrate, glycine and optionally, zinc citrate. The aqueous solution of this invention, after addition of suitable flavor(s), sweetener(s), acidulent(s), other nutritional and/or herbal ingredients can be added to the aqueous solvent. The resultant solvent provides a clear aqueous beverage including completely absorbable bone minerals for maintaining bone density and strength and to prevent osteoporosis. The beverage of the present invention can be used as a substitute for plain bottled water, sodas, and the like, and as a substitute for people who are allergic to milk.

The invention relates to a process for producing fruit and vegetable crisps by combination of vacuum low-temperature frying and vacuum microwave drying. The method mainly comprises the following steps of performing selecting, finishing, cleaning, blanching for enzyme deactivation or pretreatment such as precooking, cooling, steeping and quick-freezing on fruit and vegetable raw materials, and concretely comprises the steps: firstly processing the raw materials into a semi-product with a water content of 50%-35% and an oil content of 3%-10% through a vacuum low-temperature frying process, and then drying and dewatering the semi-product through a vacuum microwave drying process, wherein the water content of a finished product is controlled to be below 5%, the oil content is controlled to be below 10%, and the expansion ratio is 1.5-2.0. According to the process, the nutrients and shape of the product are ensured to the greatest extent, the dehydration time can be obviously shortened, the energy consumption is lowered, the cost is reduced, and meanwhile, the oil content of the product can be effectively controlled, so that the process is particularly suitable for application to processing of the fruit and vegetable crisps.

The invention relates to the technical field of dairy products, in particular to formula goat milk powder for pregnant women and a preparation method of the formula goat milk powder. The formula goat milk powder for pregnant women comprises the following ingredients in parts by weight: 500 to 600 parts of fresh goat milk, 30 to 40 parts of demineralized whey powder, 5 to 10 parts of whey protein powder, 2 to 6 parts of walnut oil, 2 to 6 parts of fructo-oligose, 0.6 to 1 part of docosahexaenoic acid (DHA), 0.1 to 0.2 parts of choline, 450 to 600 parts of folic acid, 0.2 to 0.5 parts of complex vitamins and 0.2 to 0.6 parts of complex trace elements, and the formula goat milk powder is prepared according to a certain method. The DHA, the walnut oil and the fructo-oligose are added according to the nutrition requirements of the pregnant and lying-in women and the growth and development requirements of babies, and the nutrition elements including folic acid, calcium, ferrum, zinc and the like are enhanced, so the self DHA and the choline of the pregnant women are improved, the concentration in the body is maintained at a high-level state, and the excellent and sufficient nutrition can be provided in the fast development period of the brain of the babies.

The invention provides a method for preparing watermelon juice. The method comprises the following steps of: pulping watermelon flesh to prepare an initial product of the watermelon juice under an anaerobic environment, carrying out ultrahigh pressure processing on the initial product of the watermelon juice, and then arranging the processed product at 0-10 DEG C for storing, wherein the anaerobic environment means that the oxygen content of an environment is not higher than 3%. The invention further provides the watermelon juice. According to the method disclosed by the invention, elements in the watermelon juice, such as original small molecular flavor matters, soluble solid matters, organic acid, amino acid and the like, are greatly preserved, thus damages on main color rendering materials and thermo-sensitive flavor substances in the watermelon due to temperature and oxygen are avoided, and fresh taste watermelon juice with original cleaning flavor of a fresh watermelon is obtained.

The invention discloses an ultra-high temperature and ultra-high pressure instant sterilization method of foods. The ultra-high temperature and ultra-high pressure instant sterilization method comprises the following steps: (1) performing vacuum packaging on foods, then respectively preheating the foods and an oil-based pressure transmitting medium to reach initial temperature; (2) adding the preheated oil-based pressure transmitting medium and the foods into a high-pressure kettle to ensure that the oil-based pressure transmitting medium is filled in the high-pressure kettle, and sealing the high-pressure kettle; (3) injecting the oil-based pressure transmitting medium into the high-pressure kettle to ensure that the pressure in the high-pressure kettle is increased, pressurizing so that the temperature is raised while the oil-based pressure transmitting medium is insulated and compressed and further the foods are sterilized; (4) after pressurizing, instantly relieving the pressure of the high-pressure kettle, reducing the temperature when the oil-based pressure transmitting medium is insulated and expanded to complete the sterilization of the foods. According to the instant commercial sterilization method provided by the invention, by combining with an ultra-high temperature and ultra-high pressure technology, the potential threat of clostridium botulinum spores in low-acidity canned foods can be solved within short time. The foods sterilized by adopting the ultra-high temperature and ultra-high pressure instant sterilization method have a capacity of being stored for more than two years at room temperature.

The invention relates to a method for preparing vital wheat gluten flour, and belongs to processing methods of edible protein. The method comprises the following steps: a. adding water to wheat flour to be made into flour dough; b. naturally curing and washing the flour dough with the water to obtain a gluten flour clot; and c. freezing and drying the gluten flour clot to obtain the vital wheat gluten flour, wherein, the freezing temperature is minus 5-minus 6 DEG C, and the freezing time is 8-10 hours.

The invention relates to a production process of colored sweet potato noodles, which belongs to the technical field of noodle processing. The production process comprises the following steps: 1 selecting sweet potatoes with a single type of color in colored sweet potatoes, and adding edible salt water into the sweet potatoes to be ground into cooked and mashed sweet potatoes after being steamed and cooled; 2 mixing the cooked and mashed sweet potatoes, wheat gluten and high-strength wheat flour into a dough kneading machine to be sufficiently and uniformly stirred; 3 curing the materials for 10 to 30 minutes; 4 carrying out composite rolling and noodle cutting; 5 baking the noodles for 6 hours to obtain fine dried noodles; and 6 carrying out cutting and package to obtain finished products of colored sweet potato noodles. When the method of the invention is used for production, most nutrient substances in the sweet potatoes and special fragrance and color of the colored sweet potatoes can be maintained, and the invention has the characteristics of high intensity of the noodles, difficult fracture, boiling resistance, clear soup, high flour intensity and exquisite mouth feeling.

The invention discloses a processing method for non-fried vacuum-frozen puffed winter jujubes, and belongs to dry processing of the winter jujubes. The processing method comprises the steps of: (1) preprocessing raw materials, sorting and washing fresh winter jujubes, removing pits of the winter jujubes, and conducting Vc color protection, and (2) conducting non-fried vacuum-frozen puffing drying with a non-frying vacuum-freezing puffing drying machine. The method has the characteristics that the non-fried vacuum-frozen puffed winter jujubes produced by the method are good in quality, and comparable to vacuum-frozen dried products incolor and taste; as porous and spongy structures are generated inside the raw materiala of the puffing dried winter jujubes, the winter jujubes are good in crispness, color, luster and mouthfeel; the method combines a vacuum-freezing pre-drying technology with a non-frying vacuum puffing technology comprehensively for the first time at home by taking the winter jujubes as the raw materials; the puffed winter jujubes produced by the method maintain the original colors, luster, shapes and nutritional components of the winter jujubes, and are uniform in puffing, integrated in jujube shape and crisp in mouthfeel; and the additional value of the winter jujubes is increased.